1 00:00:03,040 --> 00:00:05,520 It's the Celebrity MasterChef semifinals 2 00:00:05,560 --> 00:00:08,920 and only the seven best cooks remain. 3 00:00:11,360 --> 00:00:15,120 I am living, sleeping, breathing this competition. 4 00:00:16,600 --> 00:00:17,600 It's crazy. 5 00:00:19,040 --> 00:00:21,240 If you asked me at school, "Revise for an exam," 6 00:00:21,280 --> 00:00:23,120 {\an8}I would have said, "No chance." 7 00:00:23,160 --> 00:00:25,640 {\an8}So to be here and going home and practising food, 8 00:00:25,680 --> 00:00:27,000 I must be enjoying it. 9 00:00:28,360 --> 00:00:30,440 {\an8}I am always last to leave the party, right? 10 00:00:30,480 --> 00:00:32,440 {\an8}And I want to be the last to leave this party. 11 00:00:33,400 --> 00:00:35,640 Tonight, the pressure ramps up 12 00:00:35,680 --> 00:00:37,760 as the celebrities are challenged 13 00:00:37,800 --> 00:00:41,880 with cooking for one of the UK's most exciting young chefs, 14 00:00:41,920 --> 00:00:44,440 Big Zuu...No pressure. 15 00:00:44,480 --> 00:00:47,600 ..before battling it out to keep their place 16 00:00:47,640 --> 00:00:49,040 in the competition. 17 00:00:50,520 --> 00:00:53,200 Every challenge just gets harder and harder. 18 00:00:53,240 --> 00:00:55,400 I'm sort of hanging on by the skin of my teeth. 19 00:00:56,520 --> 00:00:59,280 {\an8}It literally feels to me like I've been thrown in the deep end. 20 00:00:59,320 --> 00:01:02,320 I'm not really a strong swimmer - I don't think, anyway. 21 00:01:04,480 --> 00:01:06,160 There are a lot of eliminations 22 00:01:06,200 --> 00:01:10,120 {\an8}between the start of the semifinal and the final. 23 00:01:11,120 --> 00:01:13,560 So you need to be on your game. 24 00:01:15,880 --> 00:01:18,240 {\an8}Excited, but nervous. 25 00:01:18,280 --> 00:01:21,200 {\an8}But, you know, what can possibly go right? 26 00:01:25,200 --> 00:01:28,280 We will keep testing them and we will keep pushing them. 27 00:01:28,320 --> 00:01:30,920 We want them to get better and better. 28 00:01:32,280 --> 00:01:35,400 Today, we are bringing the big guns, literally. 29 00:01:54,120 --> 00:01:55,400 Welcome back. 30 00:01:55,440 --> 00:01:58,160 You are our magnificent seven. 31 00:01:58,200 --> 00:02:00,160 If you're good enough to get here, 32 00:02:00,200 --> 00:02:02,320 you are good enough to win it. 33 00:02:02,360 --> 00:02:04,760 But you've got to keep pushing, 34 00:02:04,800 --> 00:02:06,960 you've got to keep getting better. 35 00:02:07,000 --> 00:02:09,320 Today, you'll be cooking the dishes 36 00:02:09,360 --> 00:02:12,480 of one of the most exciting 37 00:02:12,520 --> 00:02:16,440 young powerhouses in food in Britain right now. 38 00:02:17,520 --> 00:02:20,920 Ladies and gentlemen, please let me introduce you to 39 00:02:20,960 --> 00:02:22,320 Big Zuu. 40 00:02:23,680 --> 00:02:24,800 Hi, guys. 41 00:02:24,840 --> 00:02:26,320 How you doing? You all right? 42 00:02:26,360 --> 00:02:29,360 Oh, I got a clap! What a clap! 43 00:02:30,560 --> 00:02:32,000 Hello, guys. 44 00:02:32,040 --> 00:02:37,080 Big Zuu is Britain's two-time Bafta-winning TV personality, 45 00:02:37,120 --> 00:02:38,920 rapper 46 00:02:38,960 --> 00:02:41,160 and self-taught chef... 47 00:02:42,200 --> 00:02:44,080 ..whose unique take on food... 48 00:02:45,640 --> 00:02:48,440 ..has taken the country by storm. 49 00:02:49,640 --> 00:02:51,840 My mum's from Sierra Leone, Dad's from Lebanon. 50 00:02:51,880 --> 00:02:53,640 My mum is a massive chef, 51 00:02:53,680 --> 00:02:56,120 so I just kind of copied her and that's how I got into it. 52 00:02:56,160 --> 00:02:59,200 I grew up in West London, where there's, like, heavy influences 53 00:02:59,240 --> 00:03:01,360 from Jamaicans, North Africans. 54 00:03:01,400 --> 00:03:04,320 There's so many different sides of the world just in one little place. 55 00:03:04,360 --> 00:03:07,160 {\an8}I always try to venture out and try different recipes 56 00:03:07,200 --> 00:03:09,320 {\an8}and different things that I see online. 57 00:03:09,360 --> 00:03:12,400 {\an8}I don't think that my food could be put in a box. 58 00:03:12,440 --> 00:03:14,960 {\an8}I would say I'm a global chef. 59 00:03:15,000 --> 00:03:16,480 {\an8}I try everything 60 00:03:16,520 --> 00:03:18,280 and I want to embrace everything. 61 00:03:21,520 --> 00:03:24,760 Today, you will all be cooking some of my most prized recipes 62 00:03:24,800 --> 00:03:26,040 that have come from my family. 63 00:03:26,080 --> 00:03:27,800 So this is deep-rooted in my heritage - 64 00:03:27,840 --> 00:03:29,520 I'm from Sierra Leone and Lebanon. 65 00:03:29,560 --> 00:03:31,800 There's no pressure, but if you get it wrong, 66 00:03:31,840 --> 00:03:33,920 my mum will be very angry. 67 00:03:33,960 --> 00:03:35,680 THEY LAUGH 68 00:03:35,720 --> 00:03:40,360 At the end of this, we will choose a star cook, 69 00:03:40,400 --> 00:03:43,040 and that person will go straight through 70 00:03:43,080 --> 00:03:44,480 to the next round. 71 00:03:44,520 --> 00:03:48,680 The remaining six will have to cook off against each other 72 00:03:48,720 --> 00:03:50,520 to stay in the competition. 73 00:03:50,560 --> 00:03:53,720 Ladies and gentlemen, you have one-and-a-half hours. 74 00:03:53,760 --> 00:03:55,320 Big Zuu, 75 00:03:55,360 --> 00:03:57,120 what does John Torode say? 76 00:03:57,160 --> 00:03:58,440 Let's cook. 77 00:03:59,520 --> 00:04:01,280 I've been waiting to say that my whole life. 78 00:04:10,800 --> 00:04:12,560 I'm excited by Big Zuu being in here. 79 00:04:13,680 --> 00:04:15,440 I just wish HE was doing the cooking. 80 00:04:16,520 --> 00:04:18,520 This will be a cook and a half, that's for sure. 81 00:04:18,560 --> 00:04:20,440 I don't know what half these things are. 82 00:04:21,920 --> 00:04:23,960 I can follow recipes, 83 00:04:24,000 --> 00:04:26,920 but there's actually five recipes in one. 84 00:04:26,960 --> 00:04:28,600 That's the problem. 85 00:04:29,760 --> 00:04:30,840 I'm excited to see, like, 86 00:04:30,880 --> 00:04:33,000 my dishes come to life in the MasterChef kitchen. 87 00:04:33,040 --> 00:04:34,360 But if things aren't right, 88 00:04:34,400 --> 00:04:36,440 I will not be afraid to tell them the truth. 89 00:04:37,600 --> 00:04:41,280 Musician Max has the challenge of making Big Zuu's 90 00:04:41,320 --> 00:04:44,160 saag paneer bhaji bun. 91 00:04:44,200 --> 00:04:46,040 What is that?! 92 00:04:46,080 --> 00:04:49,280 Saag paneer bhaji bun - one of my greatest recipes ever. 93 00:04:50,680 --> 00:04:53,360 Max has to make paneer, which is cheese. 94 00:04:53,400 --> 00:04:55,600 Never made cheese before in my life. 95 00:04:55,640 --> 00:04:57,600 A paneer - take vinegar with milk 96 00:04:57,640 --> 00:04:59,480 and you warm the two together. 97 00:04:59,520 --> 00:05:01,640 The milk starts to curdle. 98 00:05:01,680 --> 00:05:03,280 Then he's got to strain it, 99 00:05:03,320 --> 00:05:05,040 compress it... 100 00:05:05,080 --> 00:05:07,680 Just trying to get all the liquid out of it, cos there's a lot. 101 00:05:07,720 --> 00:05:09,720 ..put it on a tray and cool it. 102 00:05:09,760 --> 00:05:11,840 If he doesn't do the process right, 103 00:05:11,880 --> 00:05:13,680 he'll end up with scrambled paneer. 104 00:05:14,840 --> 00:05:17,200 Smells good. Smells cheesy. 105 00:05:18,640 --> 00:05:20,680 On top of that, we're getting an onion bhaji. 106 00:05:20,720 --> 00:05:24,240 He's got a coriander chutney with lots and lots of coriander and mint. 107 00:05:24,280 --> 00:05:25,920 And then we've got saag - 108 00:05:25,960 --> 00:05:29,480 spinach which has been flavoured with lots and lots of spices. 109 00:05:29,520 --> 00:05:32,720 And he's got to make all those things taste absolutely brilliant 110 00:05:32,760 --> 00:05:35,320 to go with that bland brioche bun. 111 00:05:36,480 --> 00:05:39,760 I loved Indian food growing up and I loved a bit of saag paneer, 112 00:05:39,800 --> 00:05:41,560 and I thought, "Why don't we make all of this 113 00:05:41,600 --> 00:05:43,080 "into a burger and make it exciting?" 114 00:05:45,360 --> 00:05:47,400 You never put saag paneer in a burger bun? 115 00:05:47,440 --> 00:05:48,920 Oh, mate, I make jam sponges. 116 00:05:48,960 --> 00:05:50,320 That's about it, really. 117 00:05:50,360 --> 00:05:52,000 How do you feel about this challenge? 118 00:05:52,040 --> 00:05:54,280 I'm really enjoying it, but it's just timing. 119 00:05:54,320 --> 00:05:55,640 I've not got that much time 120 00:05:55,680 --> 00:05:58,160 and I've got to make sure that that cheese is cooked properly. 121 00:05:59,520 --> 00:06:00,800 I've never cooked Indian food. 122 00:06:00,840 --> 00:06:02,200 I've eaten a lot of it. 123 00:06:02,240 --> 00:06:04,160 First-ever driving instructor, 124 00:06:04,200 --> 00:06:06,920 he didn't really teach me, we just used to drive round to his house 125 00:06:06,960 --> 00:06:08,840 and he'd give me an onion bhaji... 126 00:06:08,880 --> 00:06:10,640 ..and then I'd drive home. 127 00:06:10,680 --> 00:06:13,240 So I've eaten a lot of onion bhajis! 128 00:06:15,360 --> 00:06:20,320 Comedian Marcus is in charge of one of West Africa's most iconic dishes. 129 00:06:20,360 --> 00:06:20,640 Comedian Marcus is in charge of one of West Africa's most iconic dishes. 130 00:06:21,720 --> 00:06:25,000 Jollof rice with slow-cooked lamb leg, 131 00:06:25,040 --> 00:06:28,240 bang bang broccoli deep-fried in spicy breadcrumbs 132 00:06:28,280 --> 00:06:30,480 and a sriracha mayonnaise. 133 00:06:31,680 --> 00:06:33,400 I've never even heard of jollof rice. 134 00:06:33,440 --> 00:06:34,680 I've certainly never made it. 135 00:06:38,000 --> 00:06:39,400 Making the jollof rice, 136 00:06:39,440 --> 00:06:40,880 there's a huge amount of process. 137 00:06:40,920 --> 00:06:44,480 First, he's going to take lamb and make a lamb stock. 138 00:06:44,520 --> 00:06:45,800 Once he's made the lamb stock, 139 00:06:45,840 --> 00:06:47,720 the bits of lamb that are left inside there, 140 00:06:47,760 --> 00:06:50,800 he's got to take those and fry them so they go nice and crispy 141 00:06:50,840 --> 00:06:53,640 so that they can then go into the actual rice itself. 142 00:06:55,280 --> 00:06:58,400 There's lots of spices, including cloves, in the recipe, 143 00:06:58,440 --> 00:07:00,640 but also Scotch bonnet to give it heat. 144 00:07:00,680 --> 00:07:02,040 Is that going to be too much? 145 00:07:02,080 --> 00:07:03,640 That is a hell of a lot. That's a lot. 146 00:07:03,680 --> 00:07:06,160 That's going to be too punchy, right? That might kill us. 147 00:07:08,600 --> 00:07:10,800 People always argue about who has the best jollof. 148 00:07:12,280 --> 00:07:14,160 I'm saying Sierra Leone has the best jollof. 149 00:07:14,200 --> 00:07:16,440 So today they have to prove 150 00:07:16,480 --> 00:07:18,720 that my country makes the best jollof. 151 00:07:20,640 --> 00:07:23,040 I've cooked biryani, but it's not really the same as this. 152 00:07:23,080 --> 00:07:25,800 It's not the same, but you're on the right track. I know THAT's good. 153 00:07:25,840 --> 00:07:28,120 This is my mum's speciality. 154 00:07:28,160 --> 00:07:31,440 So if I get this wrong, I'm offending your entire family. 155 00:07:31,480 --> 00:07:34,120 Yeah, you will not be invited to my house. Oh, mate. Mate. Come on. 156 00:07:34,160 --> 00:07:35,320 Let's just put it like that. 157 00:07:38,600 --> 00:07:40,240 Mama Zuu's jollof rice - 158 00:07:40,280 --> 00:07:42,200 anything with Mama's name written on it, 159 00:07:42,240 --> 00:07:44,040 you know there's going to be trouble, 160 00:07:44,080 --> 00:07:45,640 because it has to be perfect. 161 00:07:47,080 --> 00:07:49,120 This sounds insane. 162 00:07:50,600 --> 00:07:54,880 Actor Amy is responsible for Zuu's take on a classic cheeseburger, 163 00:07:54,920 --> 00:07:55,000 Actor Amy is responsible for Zuu's take on a classic cheeseburger, 164 00:07:55,040 --> 00:07:57,920 using dried noodles as the bun. 165 00:07:57,960 --> 00:08:00,240 I had to cook for a celebrity that didn't like bread, 166 00:08:00,280 --> 00:08:02,760 so I said, "I'll make you a burger with noodles." 167 00:08:02,800 --> 00:08:05,240 And that's it - ramen noodles sliders was created. 168 00:08:06,320 --> 00:08:08,520 I've never made a bread bun out of noodles 169 00:08:08,560 --> 00:08:11,240 and served it around a beef patty. 170 00:08:11,280 --> 00:08:12,880 Bring it on. 171 00:08:15,400 --> 00:08:17,480 What do you think's the trickiest bit of this? 172 00:08:18,800 --> 00:08:21,360 It's that bun. Is it? Making sure it sets correct. 173 00:08:21,400 --> 00:08:23,240 You don't want a bun that's all over the place. 174 00:08:23,280 --> 00:08:24,480 If I can't pick up the bun, 175 00:08:24,520 --> 00:08:26,280 then you have not completed the task. 176 00:08:26,320 --> 00:08:27,960 Oh, good. Make sure that bun is set 177 00:08:28,000 --> 00:08:30,680 and getting that flavour into that meat, into the burger as well. 178 00:08:33,640 --> 00:08:36,640 She's got to take the noodles and make them into a burger bun... 179 00:08:36,680 --> 00:08:38,680 ..by mixing them with a little bit of egg, 180 00:08:38,720 --> 00:08:40,400 cooling them down 181 00:08:40,440 --> 00:08:43,240 and then putting them in the oven and baking them 182 00:08:43,280 --> 00:08:45,320 till they go crispy on the outside 183 00:08:45,360 --> 00:08:47,240 but stay soft on the inside. 184 00:08:47,280 --> 00:08:50,000 Oh, my God, I've just realised I've done something wrong with this. 185 00:08:50,040 --> 00:08:51,840 I've missed the egg out. What have you done? 186 00:08:51,880 --> 00:08:53,960 You're meant to bind it with egg, and I didn't do it. 187 00:08:54,000 --> 00:08:55,400 I don't know what I was thinking. 188 00:08:55,440 --> 00:08:56,960 And I'm going to just do it again. 189 00:08:57,000 --> 00:08:58,280 No pressure. 190 00:08:58,320 --> 00:09:01,520 She's got to make cheeseburgers, which she's flavouring with miso 191 00:09:01,560 --> 00:09:03,600 and dashi, the flavours of Japanese soup. 192 00:09:03,640 --> 00:09:05,880 Then she's got to do halloumi fries. 193 00:09:05,920 --> 00:09:08,480 This is a great example of what Big Zuu does. 194 00:09:08,520 --> 00:09:11,680 He takes the everyday and turns it into something fun and exciting. 195 00:09:13,080 --> 00:09:15,640 There's so much. So much. 196 00:09:15,680 --> 00:09:19,840 Reality star Luca is tackling the first of four elements 197 00:09:19,880 --> 00:09:20,520 Reality star Luca is tackling the first of four elements 198 00:09:20,560 --> 00:09:24,760 to Big Zuu's all-you-can-eat trap box. 199 00:09:24,800 --> 00:09:26,320 During like lockdown and stuff, 200 00:09:26,360 --> 00:09:29,640 people were just selling these boxes of lobster tail, macaroni cheese, 201 00:09:29,680 --> 00:09:31,920 corn, fried chicken - all in one - 202 00:09:31,960 --> 00:09:33,840 and they'd pay like 30, 40 quid for a box, 203 00:09:33,880 --> 00:09:36,280 but you won't complain because you get everything you want. 204 00:09:36,320 --> 00:09:38,760 An hour-and-a-half and he wants that much food? 205 00:09:38,800 --> 00:09:40,520 They leave things too last-minute, 206 00:09:40,560 --> 00:09:42,320 they might not get the whole box together, 207 00:09:42,360 --> 00:09:44,520 and you need every element for it to be a trap box. 208 00:09:46,840 --> 00:09:48,600 How tough is this for you? 209 00:09:48,640 --> 00:09:50,360 There's a lot going on at once. 210 00:09:50,400 --> 00:09:53,280 I'm kind of finding myself running about and stressed, 211 00:09:53,320 --> 00:09:55,360 so I just want to do you proud 212 00:09:55,400 --> 00:09:57,240 and, hopefully, you enjoy the food. 213 00:09:57,280 --> 00:09:59,000 Luca, what are you learning here? 214 00:09:59,040 --> 00:10:00,760 Too much for one day, I think. 215 00:10:05,960 --> 00:10:07,920 Luca is in a bit of a panic. 216 00:10:07,960 --> 00:10:09,640 There's so much stuff in it. 217 00:10:09,680 --> 00:10:12,000 A whole lobster tail needs to be cleaned properly, 218 00:10:12,040 --> 00:10:13,760 cut down the shell 219 00:10:13,800 --> 00:10:16,520 and then opened up with chilli butter across the top of it. 220 00:10:17,960 --> 00:10:19,440 I'm shaking. Don't shake, bruv. 221 00:10:19,480 --> 00:10:21,160 Come on, boy - you've been through 222 00:10:21,200 --> 00:10:23,120 more high-pressured environments than this. 223 00:10:23,160 --> 00:10:25,040 I don't think I have... You haven't? OK, damn. 224 00:10:25,080 --> 00:10:26,400 I tried to help you. 225 00:10:27,800 --> 00:10:30,680 That mac and cheese needs a nice crust across the top of it. 226 00:10:30,720 --> 00:10:33,240 It's got to be seasoned really well. 227 00:10:34,240 --> 00:10:35,480 You got this. 228 00:10:38,800 --> 00:10:42,640 Opera singer Wynne is tasked with a beef and okra stew 229 00:10:42,680 --> 00:10:44,160 popular in Sierra Leone, 230 00:10:44,200 --> 00:10:46,280 Mama Zuu's birthplace. 231 00:10:49,200 --> 00:10:50,680 Woo! 232 00:10:50,720 --> 00:10:52,400 That might be the toughest dish today. 233 00:10:52,440 --> 00:10:54,680 It needs time, so they need to get onto it straight away 234 00:10:54,720 --> 00:10:56,120 to let that stew boil down. 235 00:10:56,160 --> 00:10:58,600 They've got to make sure that that beef is tender 236 00:10:58,640 --> 00:11:00,320 and that it falls off the bone. 237 00:11:01,760 --> 00:11:05,320 The stew will be served alongside sweet and sour carrots 238 00:11:05,360 --> 00:11:06,960 in a panko crumb 239 00:11:07,000 --> 00:11:08,640 and fufu. 240 00:11:10,080 --> 00:11:12,000 My first impressions are, what the hell is fufu? 241 00:11:13,400 --> 00:11:16,160 Fufu is like an African maize porridge. 242 00:11:16,200 --> 00:11:19,160 It's really thick and it's completely bland. 243 00:11:19,200 --> 00:11:22,360 Think of it being really sort of firm mashed potato. 244 00:11:24,560 --> 00:11:26,920 If you've never made it before, good luck. 245 00:11:31,200 --> 00:11:33,680 Your fufu is the vehicle to the stew. OK. 246 00:11:33,720 --> 00:11:36,280 Like a grain. It's what's going to hold it all together. Exactly. 247 00:11:36,320 --> 00:11:37,680 You want to be able to pick it up 248 00:11:37,720 --> 00:11:39,320 and you want the shoe to stick to it. 249 00:11:39,360 --> 00:11:41,240 I'm just going to follow your instructions 250 00:11:41,280 --> 00:11:42,520 and use the wooden spoon 251 00:11:42,560 --> 00:11:44,360 and keep that going like a mash. 252 00:11:44,400 --> 00:11:48,040 We should do a duet. Yeah, any time, mate. I think I can hit falsetto. 253 00:11:48,080 --> 00:11:49,280 GREGG:Right. 254 00:11:49,320 --> 00:11:51,320 SINGS A HIGH NOTE 255 00:11:52,320 --> 00:11:53,600 That's nice. 256 00:11:54,760 --> 00:11:56,520 BELTS NOTE 257 00:11:57,880 --> 00:11:58,880 Wow. 258 00:12:01,640 --> 00:12:03,200 Making fufu is just hard work. 259 00:12:03,240 --> 00:12:04,200 I mean, it really is. 260 00:12:04,240 --> 00:12:06,360 # Here comes the fufu... # 261 00:12:06,400 --> 00:12:08,480 You've got to stir it and stir it and stir it, 262 00:12:08,520 --> 00:12:11,120 and it can't have lumps in it - it's got to be as smooth as silk. 263 00:12:11,160 --> 00:12:13,280 What, you've just got to beat the hell out of it? Yeah, 264 00:12:13,320 --> 00:12:14,560 till it comes back together. 265 00:12:14,600 --> 00:12:17,240 What, is it like a corn meal or something? Yeah. Yeah, exactly that. 266 00:12:19,800 --> 00:12:22,640 Come on, Wynne! It's got to be smooth, come on! 267 00:12:25,000 --> 00:12:28,320 "In a large bowl, whisk the sugar, eggs." 268 00:12:28,360 --> 00:12:29,680 OK. 269 00:12:31,080 --> 00:12:34,840 Comedian Shazia is working on the batter mix for Big Zuu's 270 00:12:34,880 --> 00:12:36,680 salted-caramel waffles 271 00:12:36,720 --> 00:12:39,760 topped with caramelised banana and honeycomb, 272 00:12:39,800 --> 00:12:42,760 served with vanilla ice cream. 273 00:12:42,800 --> 00:12:45,000 This is a dish that I developed with a restaurant. 274 00:12:45,040 --> 00:12:46,400 It's a beautiful dessert. 275 00:12:47,440 --> 00:12:48,800 This one's all about flavour, 276 00:12:48,840 --> 00:12:51,240 getting that balance of the salted caramel with the banana 277 00:12:51,280 --> 00:12:53,400 and making sure that your waffles are made correctly 278 00:12:53,440 --> 00:12:55,320 because that is going to be the star of the dish. 279 00:12:56,520 --> 00:12:58,160 I'm glad it's a sweet dish. 280 00:12:58,200 --> 00:13:00,320 Everybody's happy with a bit of sugar, 281 00:13:00,360 --> 00:13:02,520 so I hope that I create 282 00:13:02,560 --> 00:13:04,880 something fun that everybody will like. 283 00:13:08,120 --> 00:13:10,240 Are you under pressure, cooking one of Zuu's recipes? 284 00:13:10,280 --> 00:13:11,880 Is it harder than your own? 285 00:13:13,600 --> 00:13:15,760 Yeah, because I don't want it to go wrong. 286 00:13:15,800 --> 00:13:16,960 Have you ever made a waffle? 287 00:13:17,000 --> 00:13:19,600 I think when I was about five, I used the waffle machine 288 00:13:19,640 --> 00:13:21,920 and I made a waffle, but I haven't made it for a long time, 289 00:13:21,960 --> 00:13:23,800 but I have them in America all the time. 290 00:13:23,840 --> 00:13:25,320 They have waffles with everything. 291 00:13:25,360 --> 00:13:26,600 I'm going to stop waffling now. 292 00:13:26,640 --> 00:13:27,960 You waffle on. I've got work to do. 293 00:13:31,600 --> 00:13:33,800 A good waffle needs to be crispy on the outside, 294 00:13:33,840 --> 00:13:35,400 soft and soggy on the inside, 295 00:13:35,440 --> 00:13:37,440 but brown all over. 296 00:13:38,840 --> 00:13:39,880 Vanilla ice cream - 297 00:13:39,920 --> 00:13:43,000 the problem with making ice cream with eggs in it is that she's got to 298 00:13:43,040 --> 00:13:44,960 continue to stir it and stir it and stir it 299 00:13:45,000 --> 00:13:47,000 and really keep an eye on it or it can curdle. 300 00:13:47,040 --> 00:13:49,360 If it curdles, there's nowhere you can go with the ice cream. 301 00:13:51,680 --> 00:13:53,920 You have to start all over again. 302 00:13:55,280 --> 00:13:56,680 It's looking a bit curdled. 303 00:13:58,200 --> 00:13:59,320 What's happened? 304 00:13:59,360 --> 00:14:01,360 It looks like it may have curdled a little bit. 305 00:14:01,400 --> 00:14:02,760 Might have over-boiled it. 306 00:14:02,800 --> 00:14:05,120 What do you think I should do? You may need to start again. 307 00:14:05,160 --> 00:14:06,160 Oh, God. 308 00:14:10,400 --> 00:14:12,920 I've got a really huge need 309 00:14:12,960 --> 00:14:14,560 to please Big Zuu. 310 00:14:14,600 --> 00:14:16,400 Like, I want him to be proud of me. 311 00:14:19,280 --> 00:14:22,880 Jamelia is making a chocolate peanut butter ice cream... 312 00:14:22,920 --> 00:14:24,480 Ooh, look at that. 313 00:14:24,520 --> 00:14:28,400 ..to accompany one of Zuu's favourite childhood desserts. 314 00:14:29,480 --> 00:14:31,520 Akara, which is like a West African 315 00:14:31,560 --> 00:14:34,240 sweet dumpling that they fry. 316 00:14:35,480 --> 00:14:39,320 And then, the ice cream is like just this crazy combination 317 00:14:39,360 --> 00:14:41,960 of all the chocolate peanut butter goodness in the world. 318 00:14:42,000 --> 00:14:43,880 Together, the warm akara 319 00:14:43,920 --> 00:14:45,320 with that cold ice cream, 320 00:14:45,360 --> 00:14:46,640 it's beautiful. 321 00:14:50,040 --> 00:14:51,120 I've got a sweet tooth. 322 00:14:51,160 --> 00:14:53,720 I grew up with my mum frying akara for me. 323 00:14:53,760 --> 00:14:56,280 Aw! If there's, like, a celebration or people coming over, 324 00:14:56,320 --> 00:14:57,680 she'll fry 15 million akaras... 325 00:14:59,480 --> 00:15:01,880 I'm not confident, but I'm confident in your recipe. 326 00:15:01,920 --> 00:15:04,560 I'm not trying to suck up to you... It's all right, don't worry. 327 00:15:04,600 --> 00:15:06,440 But I'm just like... Keep going, keep going! 328 00:15:06,480 --> 00:15:08,520 I feel like, if I follow the recipe properly, 329 00:15:08,560 --> 00:15:09,960 then I should be fine. 330 00:15:10,000 --> 00:15:11,280 Jamelia's smiling. 331 00:15:11,320 --> 00:15:13,720 That's a good sign, Zuu. Let's go. 332 00:15:17,240 --> 00:15:19,720 She's got an African doughnut called akara. 333 00:15:20,840 --> 00:15:22,520 You mash the overripe bananas, 334 00:15:22,560 --> 00:15:24,640 and you'll add to that rice flour. 335 00:15:24,680 --> 00:15:27,080 You don't want it to be too, too loose. That's what I thought. 336 00:15:27,120 --> 00:15:28,320 Because then it won't fry. 337 00:15:28,360 --> 00:15:31,360 The akara needs to be absolutely crispy on the outside 338 00:15:31,400 --> 00:15:34,200 and just soft and steamy in the middle. 339 00:15:35,400 --> 00:15:37,320 They look good, they smell good. 340 00:15:37,360 --> 00:15:39,280 I just hope they taste good. 341 00:15:39,320 --> 00:15:41,640 25 minutes left, everybody. 342 00:15:41,680 --> 00:15:43,040 No pressure. 343 00:15:45,320 --> 00:15:49,800 Max is making good progress with his saag paneer bhaji bun. 344 00:15:49,880 --> 00:15:52,880 That chutney... Uh-huh. ..is banging. Full of flavour, innit? 345 00:15:52,920 --> 00:15:54,280 Yeah. Crazy. So good. 346 00:15:56,560 --> 00:15:58,440 Bhaji's got to be crispy, 347 00:15:58,480 --> 00:16:01,400 but also, like, full of steamy onion goodness 348 00:16:01,440 --> 00:16:02,840 when you open into it. 349 00:16:04,960 --> 00:16:06,320 Looking good, bro. Yeah? 350 00:16:06,360 --> 00:16:08,680 Bro, if you went to a local Indian shop and you saw that, 351 00:16:08,720 --> 00:16:11,400 what would you say? Oh, I'd smash it. There we go! Know what I mean? 352 00:16:16,080 --> 00:16:18,360 The jollof is a little bit scary because, once it's in, 353 00:16:18,400 --> 00:16:19,880 you just have to let it do its thing 354 00:16:19,920 --> 00:16:22,320 and trust that it will all come together. 355 00:16:23,400 --> 00:16:24,680 The big bang Broccoli, 356 00:16:24,720 --> 00:16:26,960 you've got to make sure that panko is nice and crisp 357 00:16:27,000 --> 00:16:28,560 and the broccoli is nice and firm. 358 00:16:28,600 --> 00:16:31,360 I'm just trying desperately to get panko crumb 359 00:16:31,400 --> 00:16:32,880 which is now a bit soggy... 360 00:16:32,920 --> 00:16:34,600 ..to stick. 361 00:16:34,640 --> 00:16:36,600 Ah! 362 00:16:36,640 --> 00:16:40,440 It's got to come out of the fryer crispy and looking nice. 363 00:16:41,720 --> 00:16:42,960 Is that your sriracha? 364 00:16:43,000 --> 00:16:45,680 Yeah. It's looking good, you know. Is it? Uh-huh. 365 00:16:45,720 --> 00:16:48,400 Amy now needs to cook her soy and miso 366 00:16:48,440 --> 00:16:50,880 marinated cheeseburgers perfectly. 367 00:16:52,400 --> 00:16:53,800 The flavours in it are amazing 368 00:16:53,840 --> 00:16:55,920 because you have that, like, Asian influence 369 00:16:55,960 --> 00:16:58,360 in, like, such an Americanised burger. 370 00:16:58,400 --> 00:16:59,800 Oh! 371 00:16:59,840 --> 00:17:01,200 They're looking good. 372 00:17:01,240 --> 00:17:02,240 They smell so good, 373 00:17:02,280 --> 00:17:03,680 the miso and the sesame. 374 00:17:03,720 --> 00:17:04,920 It plays on your mind. 375 00:17:06,120 --> 00:17:07,880 I'm cooking the halloumi fries now. 376 00:17:07,920 --> 00:17:10,480 I just did a little sample and it was delicious. 377 00:17:10,520 --> 00:17:12,120 It's going to take me a while because 378 00:17:12,160 --> 00:17:14,120 there's quite a few left to do. 379 00:17:15,560 --> 00:17:17,440 How do you know when your mac's done? 380 00:17:17,480 --> 00:17:19,240 How do you want your macaroni cheese to look? 381 00:17:19,280 --> 00:17:20,520 I want a bit of crust on the top. 382 00:17:20,560 --> 00:17:22,280 There we go. Let's have it. 383 00:17:23,640 --> 00:17:27,520 Luca's halfway to making all the elements of his trap box. 384 00:17:27,560 --> 00:17:31,600 My mac and cheese is done. 385 00:17:33,840 --> 00:17:36,120 My corn on the cobs are oh-so done. 386 00:17:37,360 --> 00:17:39,880 The lobster tails need to be nice and pink when they've cooked 387 00:17:39,920 --> 00:17:41,600 with lots and lots of butter. 388 00:17:41,640 --> 00:17:44,040 Looks good. That smells banging as well. 389 00:17:45,280 --> 00:17:47,760 Then we've got chicken nuggets, deep-fried. 390 00:17:48,800 --> 00:17:51,520 You're doing it, it's wicked. Yeah, but I ain't cooked the chicken. 391 00:17:51,560 --> 00:17:53,120 As soon as it goes kind of golden-brown, 392 00:17:53,160 --> 00:17:54,440 you'll know it's ready. 393 00:17:55,760 --> 00:17:57,360 Having put in a shift, 394 00:17:57,400 --> 00:17:59,800 Wynne's fufu is finally made. 395 00:17:59,840 --> 00:18:01,520 That's perfect. 396 00:18:01,560 --> 00:18:02,960 That's the exact consistency. 397 00:18:03,000 --> 00:18:04,560 It don't get better than that, mate. 398 00:18:06,760 --> 00:18:11,000 Shazia is still on her second attempt at the vanilla ice cream. 399 00:18:11,040 --> 00:18:14,800 It's not as hard as I would like it to be - 400 00:18:14,840 --> 00:18:17,120 more like cream than ice cream... 401 00:18:18,080 --> 00:18:19,320 ..but... 402 00:18:20,320 --> 00:18:21,440 ..it tastes good. 403 00:18:22,560 --> 00:18:24,120 Having fallen behind, 404 00:18:24,160 --> 00:18:27,480 she's now racing to make her garnish. 405 00:18:27,520 --> 00:18:29,240 The honeycomb... 406 00:18:30,280 --> 00:18:31,440 ..could be better. 407 00:18:33,040 --> 00:18:35,360 It's not as hard as I would like it to be. 408 00:18:35,400 --> 00:18:37,440 No, no. 409 00:18:39,080 --> 00:18:40,480 A bit of chewy honeycomb, right? 410 00:18:42,200 --> 00:18:44,280 Honestly, I can't believe I made that. 411 00:18:44,320 --> 00:18:46,000 Ooh, that is so nice. 412 00:18:47,480 --> 00:18:50,520 Jamelia's final job is to make a chocolate soil 413 00:18:50,560 --> 00:18:52,400 and chocolate sauce accompaniment. 414 00:18:53,520 --> 00:18:55,360 If she melts the chocolate too fast 415 00:18:55,400 --> 00:18:57,400 or she adds the cream too quickly... 416 00:18:58,720 --> 00:19:00,440 ..the whole thing could split apart, 417 00:19:00,480 --> 00:19:02,360 and then you end up with a fatty sauce 418 00:19:02,400 --> 00:19:04,440 which looks like scrambled chocolate. 419 00:19:06,680 --> 00:19:08,040 This is just... 420 00:19:08,080 --> 00:19:09,440 I'm in heaven. 421 00:19:10,640 --> 00:19:13,520 Whatever you're doing, you have to do it in five minutes. 422 00:19:15,160 --> 00:19:17,320 # Oh, lovely, yeah! # 423 00:19:17,360 --> 00:19:19,400 Just putting the jollof on. 424 00:19:19,440 --> 00:19:21,560 I am pretty happy. 425 00:19:25,040 --> 00:19:28,320 I'm trying to do presentation. 426 00:19:30,760 --> 00:19:32,560 Guys, you have got 90 seconds left. 427 00:19:32,600 --> 00:19:33,880 SHAZIA:What?! 428 00:19:35,240 --> 00:19:37,040 This guy is living life on the edge, bruv. 429 00:19:37,080 --> 00:19:38,360 Oh, it looks good, though. 430 00:19:38,400 --> 00:19:40,280 Final touches. 431 00:19:40,320 --> 00:19:43,400 Final touches to your masterpiece. Come on! 432 00:19:49,000 --> 00:19:51,120 Ooh! Oh, no, we lost one. 433 00:19:53,520 --> 00:19:55,360 That's it, stop, stop, your time's up. 434 00:19:58,640 --> 00:20:00,360 I thought I was going to have a heart attack. 435 00:20:02,360 --> 00:20:04,400 I'm pleased. I just hope I've done it justice. 436 00:20:04,440 --> 00:20:06,840 I hope that I'm teacher's pet today. 437 00:20:08,440 --> 00:20:10,800 Wynne, please, come and join us. 438 00:20:20,040 --> 00:20:22,840 Wynne has cooked Big Zuu's spicy beef, 439 00:20:22,880 --> 00:20:25,840 okra and tomato stew 440 00:20:25,880 --> 00:20:28,000 and fufu served with sweet and sour carrots 441 00:20:28,040 --> 00:20:30,120 and crispy panko crumb. 442 00:20:30,160 --> 00:20:33,160 This fufu looks incredible. 443 00:20:33,200 --> 00:20:36,000 It looks like it was created by auntie 444 00:20:36,040 --> 00:20:37,400 in the back streets of Freetown. 445 00:20:46,680 --> 00:20:48,360 Your fufu is on point. 446 00:20:48,400 --> 00:20:51,760 To ask someone to cook fufu who's never made it before is a big ask. 447 00:20:51,800 --> 00:20:53,800 And the consistency is correct. 448 00:20:53,840 --> 00:20:55,560 It holds on to the sauce, amazingly. 449 00:20:55,600 --> 00:20:57,000 Your okra stew - 450 00:20:57,040 --> 00:20:59,160 I love the beef, beautiful flavour in there. 451 00:20:59,200 --> 00:21:00,800 Get that scotch bonnet coming through. 452 00:21:00,840 --> 00:21:01,960 Can taste everything. 453 00:21:02,000 --> 00:21:03,080 My mum would be proud. 454 00:21:05,080 --> 00:21:06,760 The flavour of that stew is brilliant. 455 00:21:06,800 --> 00:21:08,960 Your carrots, I really like - they're nicely cooked. 456 00:21:09,000 --> 00:21:11,640 Across the top, this crumb, which gives it the texture. 457 00:21:11,680 --> 00:21:12,720 It's really good. 458 00:21:14,080 --> 00:21:15,760 I am loving it. 459 00:21:15,800 --> 00:21:18,560 There is sweet and there is salty and there is chilli hot, 460 00:21:18,600 --> 00:21:20,520 and that makes me really, really happy. 461 00:21:24,240 --> 00:21:26,360 I'm really pleased with the outcome. 462 00:21:26,400 --> 00:21:28,240 He said the fufu was good. 463 00:21:28,280 --> 00:21:30,280 I think I was pretty close. 464 00:21:33,320 --> 00:21:36,440 Max has served a saag paneer bhaji bun - 465 00:21:36,480 --> 00:21:39,480 a brioche bun topped with saag spinach, 466 00:21:39,520 --> 00:21:41,880 paneer cheese, onion bhaji 467 00:21:41,920 --> 00:21:44,080 and a coriander and mint chutney. 468 00:21:50,520 --> 00:21:51,920 The chutney is amazing. 469 00:21:51,960 --> 00:21:54,360 The flavour, it's just punchy it's herby, 470 00:21:54,400 --> 00:21:55,720 it's very fresh. 471 00:21:55,760 --> 00:21:57,560 I feel like you're paneer's under-seasoned. 472 00:21:57,600 --> 00:22:00,360 There's no real flavour in it, but it is good paneer. 473 00:22:00,400 --> 00:22:02,920 Considering you made your own cheese from scratch, well done. 474 00:22:02,960 --> 00:22:04,440 Cheers, mate. 475 00:22:04,480 --> 00:22:07,000 Your bhaji is great - it's really crispy on the outside, 476 00:22:07,040 --> 00:22:09,960 soft on the inside, nice amount of spice running through it. 477 00:22:10,000 --> 00:22:12,160 That's really good, but I'd like some more seasoning. 478 00:22:13,480 --> 00:22:14,600 I love that chutney. 479 00:22:14,640 --> 00:22:16,240 It tastes like a sharp mint sauce. 480 00:22:16,280 --> 00:22:19,080 However, you haven't drained your spinach enough. Mm-hm. 481 00:22:19,120 --> 00:22:22,000 So all that water in the spinach is making your bun soggy. 482 00:22:22,040 --> 00:22:23,400 OK. 483 00:22:27,640 --> 00:22:29,360 It could have gone better 484 00:22:29,400 --> 00:22:30,840 and it looked good. 485 00:22:30,880 --> 00:22:33,120 I literally just rushed at the end, 486 00:22:33,160 --> 00:22:34,720 which is, like, a bit of a shame. 487 00:22:34,760 --> 00:22:36,440 I didn't know you made your own paneer. 488 00:22:36,480 --> 00:22:39,520 Was it easy? No. I... No! 489 00:22:39,560 --> 00:22:40,960 I didn't have a clue. 490 00:22:42,000 --> 00:22:44,640 Marcus has cooked Mama Zuu's jollof rice 491 00:22:44,680 --> 00:22:47,360 spiced with Scotch bonnet chillies, 492 00:22:47,400 --> 00:22:50,240 served with slow-cooked, diced lamb leg 493 00:22:50,280 --> 00:22:52,000 and bang bang broccoli 494 00:22:52,040 --> 00:22:54,880 deep-fried in spicy panko breadcrumbs 495 00:22:54,920 --> 00:22:57,080 and a sriracha mayonnaise. 496 00:23:04,600 --> 00:23:06,560 The jollof, all that seasoning there. 497 00:23:06,600 --> 00:23:09,640 You get that tomato paste in there, you get all the lovely onions 498 00:23:09,680 --> 00:23:11,000 and scotch bonnet. 499 00:23:11,040 --> 00:23:13,440 You put just enough - it's not too hot, it's beautiful. 500 00:23:13,480 --> 00:23:17,200 I can't really fault the broccoli. That is big bang broccoli, 100%. 501 00:23:17,240 --> 00:23:19,480 Feel like you've done yourself proud here. Thank you. 502 00:23:19,520 --> 00:23:20,800 Your bang bang broccoli - 503 00:23:20,840 --> 00:23:23,560 I've never had it before but I think it's absolutely brilliant. 504 00:23:23,600 --> 00:23:25,440 I love the crispy outside, 505 00:23:25,480 --> 00:23:27,960 and inside there you've got Chinese five spice. 506 00:23:28,000 --> 00:23:30,120 And then dipping it in that lovely mayonnaise sauce, 507 00:23:30,160 --> 00:23:31,240 which has got chilli on it 508 00:23:31,280 --> 00:23:33,840 but just hits the front of your lips, which is just great. 509 00:23:35,320 --> 00:23:37,560 Your lamb is too dry. 510 00:23:37,600 --> 00:23:39,400 That's the only fault I can find. 511 00:23:39,440 --> 00:23:43,280 I'm loving the rice, the jollof and I'm loving the broccoli. 512 00:23:43,320 --> 00:23:46,280 And I don't know whether to praise you or the Big Zuu. 513 00:23:47,520 --> 00:23:48,960 This is a great dish. 514 00:23:54,960 --> 00:23:56,480 Feel pretty good. 515 00:23:56,520 --> 00:23:58,920 I feel like I delivered what I was asked to. 516 00:23:58,960 --> 00:24:00,840 He loved the broccoli, they all did. 517 00:24:00,880 --> 00:24:03,160 So, yeah, I'm really, really happy. 518 00:24:05,280 --> 00:24:07,880 Amy has made a ramen noodle slider filled with 519 00:24:07,920 --> 00:24:11,000 a miso-and-dashi-flavoured cheeseburger 520 00:24:11,040 --> 00:24:13,160 and sriracha mayonnaise, 521 00:24:13,200 --> 00:24:15,320 served with halloumi fries 522 00:24:15,360 --> 00:24:17,280 dressed in harissa yoghurt. 523 00:24:22,280 --> 00:24:23,600 Straight off the top, 524 00:24:23,640 --> 00:24:25,440 the noodle bun is amazing. 525 00:24:25,480 --> 00:24:27,080 Got a beautiful seal on it, 526 00:24:27,120 --> 00:24:29,360 inside is nice and spongy, it holds together. 527 00:24:29,400 --> 00:24:31,200 The burger is a little bit too dense, 528 00:24:31,240 --> 00:24:33,000 but the flavours are there. 529 00:24:33,040 --> 00:24:34,680 The halloumi fries, really good. 530 00:24:34,720 --> 00:24:36,520 Great crisp on there, sauce is amazing. 531 00:24:36,560 --> 00:24:37,920 I'm really happy with this. 532 00:24:37,960 --> 00:24:40,120 If I was to serve this in the restaurant, I'd be excited. 533 00:24:41,400 --> 00:24:42,880 My burger is fine. 534 00:24:43,920 --> 00:24:45,520 There's a hint of pink in there. 535 00:24:45,560 --> 00:24:49,720 I love that I've got a slippery noodle at the end of a beefy burger 536 00:24:49,760 --> 00:24:52,760 with cheese on there to give it saltiness - I think that's great. 537 00:24:54,200 --> 00:24:55,880 I love those fries. 538 00:24:55,920 --> 00:24:58,560 They're crispy on the outside, slightly chalky on the inside. 539 00:24:58,600 --> 00:25:00,000 That's wonderful. 540 00:25:05,320 --> 00:25:07,000 I really enjoyed that challenge. 541 00:25:08,200 --> 00:25:12,160 Making a burger bun out of noodles, like...that was just brilliant. 542 00:25:13,480 --> 00:25:14,960 I think I did it justice. 543 00:25:18,240 --> 00:25:22,480 Luca has cooked a trap box - lobster grilled in a chilli butter, 544 00:25:22,520 --> 00:25:23,240 Luca has cooked a trap box - lobster grilled in a chilli butter, 545 00:25:23,280 --> 00:25:25,920 served with sweet chilli chicken nuggets, 546 00:25:25,960 --> 00:25:28,800 spiced corn and mac and cheese. 547 00:25:34,640 --> 00:25:36,480 I love the chicken - nice and moist. 548 00:25:36,520 --> 00:25:39,520 That coating has taken all that sweet chilli sauce. 549 00:25:39,560 --> 00:25:40,920 That macaroni cheese is lovely. 550 00:25:40,960 --> 00:25:43,080 You get little hums of the, like, mustard, 551 00:25:43,120 --> 00:25:44,720 the black pepper, the cheese. 552 00:25:44,760 --> 00:25:46,840 Your corn, it's missing the seasoning 553 00:25:46,880 --> 00:25:48,640 but, overall, if I got this as a trap box, 554 00:25:48,680 --> 00:25:49,960 I would not be disappointed. 555 00:25:51,920 --> 00:25:54,000 The lobster meat itself is cooked really nicely 556 00:25:54,040 --> 00:25:56,640 and the butter that seeped into the meat is great, 557 00:25:56,680 --> 00:25:58,200 but there should be more butter on it. 558 00:25:59,400 --> 00:26:01,720 Your lobster meat is cooked perfectly. 559 00:26:01,760 --> 00:26:05,400 And your macaroni cheese, I love the crust on the top of it. 560 00:26:05,440 --> 00:26:07,920 I mean, it's really, really impressive. 561 00:26:07,960 --> 00:26:09,480 Very, very impressive. 562 00:26:13,600 --> 00:26:17,000 Yeah, I'm pleased. I am pleased with how it come out. 563 00:26:17,040 --> 00:26:18,560 It was a good experience. 564 00:26:18,600 --> 00:26:19,920 I learned a few things in there, 565 00:26:19,960 --> 00:26:22,360 and hopefully I can take that into the next challenge. 566 00:26:24,200 --> 00:26:28,000 Shazia has served caramelised banana and honeycomb 567 00:26:28,040 --> 00:26:32,040 on a salted caramel waffle, with a vanilla ice cream. 568 00:26:40,000 --> 00:26:41,440 The waffle, I really like it. 569 00:26:42,600 --> 00:26:45,320 It's held all of those amazing toppings on top 570 00:26:45,360 --> 00:26:46,840 and not gone super-soggy. 571 00:26:46,880 --> 00:26:49,240 It's still got its structure. It still got its form. 572 00:26:49,280 --> 00:26:51,960 Your honeycomb is not quite the consistency 573 00:26:52,000 --> 00:26:53,800 of what honeycomb should be. 574 00:26:53,840 --> 00:26:55,520 It's a little bit too tough. 575 00:26:55,560 --> 00:26:56,680 I like the ice cream. 576 00:26:56,720 --> 00:26:57,800 It's not set completely 577 00:26:57,840 --> 00:26:59,400 but the flavour in there is beautiful. 578 00:26:59,440 --> 00:27:01,880 Feel like you could have done better in certain aspects, 579 00:27:01,920 --> 00:27:03,960 but together it tastes really good. 580 00:27:04,000 --> 00:27:05,480 Thank you. 581 00:27:05,520 --> 00:27:06,800 Bananas are well done. 582 00:27:06,840 --> 00:27:08,200 You've got good colour on there. 583 00:27:08,240 --> 00:27:10,360 Your honeycomb isn't brittle, it's chewy, 584 00:27:10,400 --> 00:27:13,640 and your caramel sauce isn't dark enough to give it that bitterness. 585 00:27:15,120 --> 00:27:19,360 The issue for you was that your ice cream curdled the first time. 586 00:27:19,440 --> 00:27:21,360 That meant it threw out all your timings 587 00:27:21,400 --> 00:27:22,760 cos you had to start again. 588 00:27:26,600 --> 00:27:28,720 I thought, actually, that was quite a challenge. 589 00:27:29,960 --> 00:27:34,240 Sounds easy to make, but it was a lot of work that had to go into it. 590 00:27:35,400 --> 00:27:38,040 WHISPERS:It was OK. I thought it was going to be worse. 591 00:27:40,840 --> 00:27:41,840 Hiya. 592 00:27:43,120 --> 00:27:44,920 Last up is Jamelia. 593 00:27:44,960 --> 00:27:50,160 She has made akara - African banana fritters - with a chocolate soil, 594 00:27:50,240 --> 00:27:54,440 chocolate sauce and a chocolate and peanut butter ice cream. 595 00:28:01,280 --> 00:28:03,640 The akara is cooked amazingly. 596 00:28:03,680 --> 00:28:06,040 It's not raw in the middle. Crispy on the outside. 597 00:28:06,080 --> 00:28:08,560 And you get that banana flavour straight away. 598 00:28:09,720 --> 00:28:11,560 The chocolate soil is beautiful. 599 00:28:11,600 --> 00:28:13,320 Your sauce is really good as well. 600 00:28:13,360 --> 00:28:15,120 The ice cream is banging. 601 00:28:15,160 --> 00:28:16,600 It's proper good. 602 00:28:16,640 --> 00:28:17,680 It's a great dessert. 603 00:28:17,720 --> 00:28:19,360 Thank you. 604 00:28:19,400 --> 00:28:22,200 That ice cream - beautifully creamy. 605 00:28:22,240 --> 00:28:25,240 It is one of the nicest ice creams I've ever tasted. 606 00:28:26,640 --> 00:28:27,640 Jamelia... 607 00:28:28,800 --> 00:28:30,480 ..I'd pay for that. 608 00:28:30,520 --> 00:28:32,160 Oh, my gosh! 609 00:28:32,200 --> 00:28:33,600 I think it's ace. 610 00:28:33,640 --> 00:28:37,320 And you did presentation. Yay! Yeah, I tried. Phew! 611 00:28:37,360 --> 00:28:39,800 Oh, well done. Thank you. 612 00:28:42,720 --> 00:28:46,480 I feel amazing. Like, absolutely amazing. I can't believe that. 613 00:28:46,520 --> 00:28:49,560 I'm genuinely like, "What just happened?" 614 00:28:51,600 --> 00:28:55,480 John saying that he'd pay for it was just like, "What?!" 615 00:28:57,640 --> 00:28:59,600 That was amazing. Thank you. 616 00:28:59,640 --> 00:29:01,120 Thank you. 617 00:29:03,640 --> 00:29:06,800 Big Zuu, what do you think of the standard of our seven? 618 00:29:06,840 --> 00:29:08,800 They took some dishes they've never seen before, 619 00:29:08,840 --> 00:29:11,760 recipes they've never worked with, and gave us something incredible. 620 00:29:11,800 --> 00:29:13,200 A little bit of Zuu magic rubbed off 621 00:29:13,240 --> 00:29:15,440 in the MasterChef kitchen there, I think. 622 00:29:15,480 --> 00:29:18,840 Oh! I thought that went pretty well, that. 623 00:29:18,880 --> 00:29:21,440 I love Big Zuu. Yeah. I thought he was so fun. 624 00:29:21,480 --> 00:29:22,560 Wicked recipes. 625 00:29:22,600 --> 00:29:24,360 Could you pick a top three out of those? 626 00:29:24,400 --> 00:29:26,240 Jamelia definitely has to go in there. 627 00:29:26,280 --> 00:29:28,200 The dessert was just a different level. 628 00:29:28,240 --> 00:29:31,920 I've got to shout out Wynne as well. He made a fufu from scratch. 629 00:29:31,960 --> 00:29:35,760 Also, I would say I think Amy's in there with her noodle burger. 630 00:29:37,440 --> 00:29:38,960 Honestly, thank you so very much. 631 00:29:39,000 --> 00:29:40,680 Thank you. Thank you. 632 00:29:40,720 --> 00:29:41,840 Good to meet you, mate. 633 00:29:44,880 --> 00:29:46,600 I think they've all done a really good job. 634 00:29:48,200 --> 00:29:49,800 However, who's it going to be? 635 00:29:49,840 --> 00:29:51,200 Who's our star cook? 636 00:29:51,240 --> 00:29:53,400 Who's safe and goes straight through to the next round? 637 00:30:02,080 --> 00:30:05,120 Well done. Zuu's recipes were interesting, fun, 638 00:30:05,160 --> 00:30:08,120 and you executed them brilliantly. 639 00:30:10,880 --> 00:30:14,760 Only one of you, however, is heading straight through to the next round. 640 00:30:17,160 --> 00:30:18,600 Our star cook is... 641 00:30:31,240 --> 00:30:32,600 ..Jamelia. 642 00:30:32,640 --> 00:30:35,320 {\an8}Oh, my God. Oh, we knew you'd won. 643 00:30:35,360 --> 00:30:37,640 Yay! 644 00:30:37,680 --> 00:30:40,400 Brilliant. Thank you. It was great. It was so good. Brilliant. 645 00:30:40,440 --> 00:30:42,280 Thanks very much. 646 00:30:42,320 --> 00:30:44,120 There you go. Aw! Go and sit this one out. 647 00:30:44,160 --> 00:30:47,080 Bye, guys. Thank you so much. 648 00:30:47,120 --> 00:30:49,280 Oh, my God. 649 00:30:49,320 --> 00:30:51,640 JOHN CHUCKLES Thank you. 650 00:30:55,600 --> 00:30:56,760 Oh, my gosh. 651 00:30:56,800 --> 00:30:58,440 Me?! 652 00:30:59,840 --> 00:31:02,040 Genuinely can't believe it. 653 00:31:02,080 --> 00:31:03,760 I'm so chuffed. 654 00:31:03,800 --> 00:31:06,960 So chuffed. I can't wait to go home and tell my kids. 655 00:31:12,440 --> 00:31:14,040 We don't want you to be disheartened. 656 00:31:14,080 --> 00:31:16,600 There are places in the next round up for grabs, 657 00:31:16,640 --> 00:31:21,280 but we want you to now give us food from the heart. 658 00:31:22,480 --> 00:31:25,840 You've learnt from Zuu that food comes from memories, 659 00:31:25,880 --> 00:31:29,320 it comes from culture, it comes from family. 660 00:31:29,360 --> 00:31:32,400 Right now, we've got a fantastic task - to cook for us 661 00:31:32,440 --> 00:31:37,520 a plate of food that transports us to a special time or a special place 662 00:31:37,560 --> 00:31:37,680 a plate of food that transports us to a special time or a special place 663 00:31:37,720 --> 00:31:39,240 in your life. 664 00:31:39,280 --> 00:31:42,040 We want to be stirred with emotion. 665 00:31:42,080 --> 00:31:44,360 There are five places left in the competition. 666 00:31:44,400 --> 00:31:48,000 That does mean, at the end of this, one of you will be going home. 667 00:31:48,040 --> 00:31:50,320 Ladies and gentlemen, one hour and 40 minutes. 668 00:31:51,800 --> 00:31:52,800 Let's cook. 669 00:32:00,280 --> 00:32:03,400 I think this is going to be a really exciting round. 670 00:32:03,440 --> 00:32:06,680 A proper plate of food with a real story behind it. 671 00:32:08,360 --> 00:32:10,640 When I think back to memories in my life... 672 00:32:12,440 --> 00:32:16,400 ..it's always around a dinner table, and that's just so special to me. 673 00:32:18,400 --> 00:32:19,800 Tell me about your dish, please. 674 00:32:19,840 --> 00:32:24,280 I am cooking for you lobster and scallop tortellini 675 00:32:24,360 --> 00:32:27,120 in a lobster champagne bisque. 676 00:32:27,160 --> 00:32:29,240 So what's the memory that's inspired this? 677 00:32:29,280 --> 00:32:32,720 Pasta-making is something I've done since I was about ten, 678 00:32:32,760 --> 00:32:34,920 with my uncle, at my auntie and uncle's house, 679 00:32:34,960 --> 00:32:37,480 and then I kind of wanted to pimp it up a bit. 680 00:32:37,520 --> 00:32:39,800 Last year, my other half proposed to me, 681 00:32:39,840 --> 00:32:44,200 and the meal that we ate was scallops for starters, 682 00:32:44,240 --> 00:32:45,360 lobster for main 683 00:32:45,400 --> 00:32:47,120 and, of course, champagne. 684 00:32:47,160 --> 00:32:50,280 And it just brings back really, really, really fond memories. 685 00:32:53,680 --> 00:32:55,480 Amy's making pasta, which is great. 686 00:32:55,520 --> 00:32:58,360 Said she's made pasta since she was ten years old. 687 00:32:58,400 --> 00:33:01,200 If I mess it up after harping on that I've made pasta 688 00:33:01,240 --> 00:33:02,880 since I was ten, 689 00:33:02,920 --> 00:33:05,600 that's going to be really annoying. 690 00:33:05,640 --> 00:33:07,280 Now, they're quite small, a tortellini, 691 00:33:07,320 --> 00:33:08,760 and the filling of that tortellini 692 00:33:08,800 --> 00:33:11,400 is going to be both lobster and scallop. 693 00:33:11,440 --> 00:33:13,000 Look at that! 694 00:33:13,040 --> 00:33:15,880 How she's going to get a good amount of filling into each tortellini, 695 00:33:15,920 --> 00:33:17,240 I'm not quite sure. 696 00:33:18,920 --> 00:33:20,360 Mm! 697 00:33:20,400 --> 00:33:22,680 Literally my favourite thing in the whole world. 698 00:33:26,920 --> 00:33:30,880 A bisque is a lovely, rich sauce. 699 00:33:30,920 --> 00:33:33,760 Amy's going to take all the mixture of the vegetables and the bones 700 00:33:33,800 --> 00:33:36,320 of the lobsters, and she's going to blend it all together 701 00:33:36,360 --> 00:33:37,480 and then strain it. 702 00:33:37,520 --> 00:33:41,280 Oh, my God. Within that bisque, we've got champagne. 703 00:33:41,320 --> 00:33:42,720 CORK POPS Woo! 704 00:33:42,760 --> 00:33:45,760 AMY GASPS 705 00:33:45,800 --> 00:33:47,440 This has to be an opulent dinner. 706 00:33:47,480 --> 00:33:48,920 This is about a celebration. 707 00:33:51,800 --> 00:33:55,720 Why not, eh? It can only enhance the flavour, champagne, surely. 708 00:33:58,240 --> 00:34:01,080 MAX:I love the brief. Yeah, it takes me back to my childhood, 709 00:34:01,120 --> 00:34:02,960 and my nan and grandad's house 710 00:34:03,000 --> 00:34:04,600 played a massive part in my upbringing, 711 00:34:04,640 --> 00:34:06,200 so it's a nice place to go. 712 00:34:08,320 --> 00:34:12,640 I remember being eight, nine, ten, how much I loved eating this. 713 00:34:12,680 --> 00:34:14,320 I remember being eight, nine, ten, how much I loved eating this. 714 00:34:14,360 --> 00:34:16,520 So if I can make John and Gregg enjoy it 715 00:34:16,560 --> 00:34:18,760 sort of half as much as I did, 716 00:34:18,800 --> 00:34:20,200 then I'll be happy. 717 00:34:22,400 --> 00:34:23,920 Max, you're doing something sweet. 718 00:34:23,960 --> 00:34:27,080 I'm calling it my sweet nan and grandad. 719 00:34:27,120 --> 00:34:29,960 I'm doing my nana's syrup sponge with custard. 720 00:34:30,000 --> 00:34:32,640 And my nan used to make it every Wednesday for me 721 00:34:32,680 --> 00:34:34,640 cos it was my favourite thing to eat. 722 00:34:34,680 --> 00:34:36,520 I'm going to do a passion fruit creme brulee. 723 00:34:36,560 --> 00:34:37,800 My grandad used to make it. 724 00:34:37,840 --> 00:34:40,920 He used to be a cook on the ships for the Merchant Navy. 725 00:34:40,960 --> 00:34:43,400 So who was the better cook, then, Nan or Grandad? 726 00:34:43,440 --> 00:34:46,840 Well, me nan's still alive, so I'm going to say me nan! 727 00:34:52,640 --> 00:34:56,440 Max's dessert is inspired by his nana and his grandad. 728 00:34:56,480 --> 00:34:59,640 Syrup sponge - a sponge batter made first 729 00:34:59,680 --> 00:35:01,920 and then baked in the oven, 730 00:35:01,960 --> 00:35:05,920 turned out so that what happens is, the syrup then cloaks the top of it. 731 00:35:05,960 --> 00:35:09,680 The problem with a syrup sponge is, if the top falls off, 732 00:35:09,720 --> 00:35:11,880 it looks like the whole thing's completely broken. 733 00:35:11,920 --> 00:35:13,680 MAX EXHALES SHARPLY It's stressful, 734 00:35:13,720 --> 00:35:15,760 cos I'm trying not to rush. 735 00:35:15,800 --> 00:35:19,720 Then we've got a passion fruit creme brulee. 736 00:35:19,760 --> 00:35:23,480 Passion fruit is acidic, and that means it can curdle the custard. 737 00:35:23,520 --> 00:35:25,920 With that, we've got raspberry sorbet. 738 00:35:25,960 --> 00:35:28,480 We have raspberry soaked with amaretto. 739 00:35:28,520 --> 00:35:31,080 We've got little bits of raspberry which are frozen. 740 00:35:31,120 --> 00:35:33,360 A raspberry gel. 741 00:35:33,400 --> 00:35:35,400 And then we've got a raspberry jelly. 742 00:35:35,440 --> 00:35:37,640 Everything that Max is doing is hugely technical. 743 00:35:37,680 --> 00:35:39,920 He's really pushing himself. I hope he gets it all done. 744 00:35:39,960 --> 00:35:42,480 You have an hour left. OK, guys? 745 00:35:45,720 --> 00:35:48,000 I'm feeling the stress today, feeling the pressure. 746 00:35:48,040 --> 00:35:50,280 I want to do myself proud, you know. 747 00:35:52,480 --> 00:35:56,800 When I've tried this dish in the past, it's never gone right. 748 00:35:56,840 --> 00:35:57,040 When I've tried this dish in the past, it's never gone right. 749 00:35:57,080 --> 00:35:59,600 Even though it sounds really simple... 750 00:36:00,640 --> 00:36:03,400 ..it's actually really hard. 751 00:36:03,440 --> 00:36:05,600 Wynne, tell us your dish. Tell us your memory. 752 00:36:05,640 --> 00:36:08,360 This memory today is quite personal to me, actually, 753 00:36:08,400 --> 00:36:10,760 because my grandfather came over during the war, 754 00:36:10,800 --> 00:36:14,520 fleeing the Nazis from Belgium, and he met my grandmother. 755 00:36:14,560 --> 00:36:16,240 He fell in love with my grandmother. 756 00:36:16,280 --> 00:36:18,440 They had a baby, which was my mother. 757 00:36:18,480 --> 00:36:20,760 Unfortunately, he was married, 758 00:36:20,800 --> 00:36:24,120 and so he went back to his family in Belgium after the war. 759 00:36:24,160 --> 00:36:25,880 My grandmother was devastated, 760 00:36:25,920 --> 00:36:28,840 so my memory of my grandfather was always tainted. 761 00:36:28,880 --> 00:36:31,920 And then I was involved in a Welsh television programme 762 00:36:31,960 --> 00:36:35,360 at Christmas-time and they managed to find my first cousins in Belgium. 763 00:36:35,400 --> 00:36:36,800 And my first cousin, 764 00:36:36,840 --> 00:36:39,600 he said, "I've got to tell you one thing. 765 00:36:39,640 --> 00:36:42,600 "Your grandfather used to sit me on his knee all the time 766 00:36:42,640 --> 00:36:45,480 "and tell me that he wanted to go to his love in Wales, 767 00:36:45,520 --> 00:36:47,600 "but his family would disown him if he went." 768 00:36:47,640 --> 00:36:50,080 So this is a meal of a love story. 769 00:36:50,120 --> 00:36:51,400 How emotional is it, Wynne? 770 00:36:51,440 --> 00:36:54,560 Because I've never seen you so... Yeah, it's... ..so quiet. 771 00:36:54,600 --> 00:36:57,320 It just brings back all those memories of going over to Brussels 772 00:36:57,360 --> 00:36:58,800 as a child at Christmas-time, 773 00:36:58,840 --> 00:37:01,760 and we had boudin blanc, chicory, stoemp, 774 00:37:01,800 --> 00:37:04,520 so this is as Belgium as it gets today. 775 00:37:07,960 --> 00:37:10,320 So, we've got a Belgium-inspired dish. 776 00:37:10,360 --> 00:37:13,280 We've got boudin blanc, a white sausage. 777 00:37:13,320 --> 00:37:16,280 It's cream with chicken, a little tiny bit of pork 778 00:37:16,320 --> 00:37:19,560 and lots of seasoning all put together inside a sausage skin. 779 00:37:19,600 --> 00:37:21,680 What you've got to do is, first and foremost, 780 00:37:21,720 --> 00:37:23,440 get rid of the air out of here. Yeah. 781 00:37:23,480 --> 00:37:25,760 And once your air's out, then you've got control over it. 782 00:37:25,800 --> 00:37:28,160 For the moment... There's too much air. 783 00:37:28,200 --> 00:37:30,760 If the mince is minced too much, 784 00:37:30,800 --> 00:37:32,920 it goes grainy - and it should be lovely and smooth, 785 00:37:32,960 --> 00:37:34,880 almost like a mousse inside. 786 00:37:34,920 --> 00:37:38,560 Full of self-doubt today. It's not going brilliantly. 787 00:37:38,600 --> 00:37:40,880 I just feel I might be screwing this up, 788 00:37:40,920 --> 00:37:43,040 so I've just got a bit nervous now. 789 00:37:43,080 --> 00:37:46,160 And then we've got stoemp, where you crush potatoes, leeks 790 00:37:46,200 --> 00:37:47,880 and carrots together. 791 00:37:47,920 --> 00:37:52,000 With that, beer gravy, using Belgian beer. 792 00:37:52,040 --> 00:37:55,160 I put a little bit of butter in with the sauce just to end. 793 00:37:55,200 --> 00:37:58,400 Gives it a nice little glaze when you put it on the plate. 794 00:37:58,440 --> 00:38:00,080 I've got high expectations, 795 00:38:00,120 --> 00:38:02,760 and I think Wynne has set the bench really high. 796 00:38:04,480 --> 00:38:06,280 I'm making a lot. 797 00:38:06,320 --> 00:38:08,200 I'm cooking tapas. 798 00:38:08,240 --> 00:38:10,880 A wide range of tapas. 799 00:38:10,920 --> 00:38:12,320 It's a feast. 800 00:38:12,360 --> 00:38:17,040 It's a lot to turn around in the amount of time I have. 801 00:38:17,080 --> 00:38:17,200 It's a lot to turn around in the amount of time I have. 802 00:38:17,240 --> 00:38:18,680 Why are you doing tapas? 803 00:38:18,720 --> 00:38:21,680 Because when my wife, Rachel, and I got together, 804 00:38:21,720 --> 00:38:23,280 I was in a West End show. 805 00:38:23,320 --> 00:38:24,800 When I came out of the show, 806 00:38:24,840 --> 00:38:26,920 there was almost nowhere left open 807 00:38:26,960 --> 00:38:30,960 but a wonderful tapas place that sort of came to expect us. 808 00:38:31,000 --> 00:38:33,720 We'd go in and we'd do the last orders in the tapas. 809 00:38:33,760 --> 00:38:36,200 Now, when Rachel and I have tapas together, 810 00:38:36,240 --> 00:38:37,760 we don't even have to say it. 811 00:38:37,800 --> 00:38:40,680 It's like a quiet, beautiful, romantic thing between us. 812 00:38:44,360 --> 00:38:47,600 The tapas selection that Marcus is giving us is enormous. 813 00:38:47,640 --> 00:38:49,560 There's so many dishes. 814 00:38:49,600 --> 00:38:53,080 As per usual, I have gone for overstretch. 815 00:38:53,120 --> 00:38:56,280 We've got a squid ink paella, which has got the flavours 816 00:38:56,320 --> 00:38:59,080 of chorizo and prawns going through it. 817 00:38:59,120 --> 00:39:02,360 We've got filled Padron peppers with manchego cheese. 818 00:39:02,400 --> 00:39:04,400 I can get those peppers in now. 819 00:39:04,440 --> 00:39:06,760 On the side of that, we've got a smoked pepper dip. 820 00:39:06,800 --> 00:39:08,560 We've got prawns - pil pil prawns - 821 00:39:08,600 --> 00:39:13,040 cooked in lots and lots of shaved garlic, huge amounts of butter. 822 00:39:13,080 --> 00:39:17,120 And then there's chorizo cooked in red wine, served with honey. 823 00:39:17,160 --> 00:39:18,720 Oh, the toast! 824 00:39:18,760 --> 00:39:21,280 Goddammit, the toast. 825 00:39:21,320 --> 00:39:22,760 We're also getting pan Catalan, 826 00:39:22,800 --> 00:39:24,560 which is bread which has been rubbed with 827 00:39:24,600 --> 00:39:26,440 lots and lots of fresh tomatoes. 828 00:39:26,480 --> 00:39:28,880 I mean, there's so much going on. 829 00:39:28,920 --> 00:39:30,560 I have a lot left to do. 830 00:39:30,600 --> 00:39:33,600 I hope everything has a touch of finesse to it. 831 00:39:33,640 --> 00:39:37,360 There's a lot that needs to happen in the last ten minutes. 832 00:39:37,400 --> 00:39:39,880 I don't mean to scare you - one hour gone, 833 00:39:39,920 --> 00:39:41,000 40 minutes left. 834 00:39:43,640 --> 00:39:48,400 My dish is going to be a vegetarian Rajasthani paneer tikka masala. 835 00:39:48,440 --> 00:39:50,840 My dish is going to be a vegetarian Rajasthani paneer tikka masala. 836 00:39:50,880 --> 00:39:52,362 I've been vegetarian for 14 years 837 00:39:52,402 --> 00:39:55,440 and this was the first-ever vegetarian dish that I ever had. 838 00:39:57,120 --> 00:39:59,560 Tell me the memory of this dish for you, please. 839 00:39:59,600 --> 00:40:03,360 Well, I was about seven the first time I went to visit my grandmother 840 00:40:03,400 --> 00:40:05,800 in a village in Pakistan, in Hyderabad. 841 00:40:05,840 --> 00:40:08,720 And she used to cook this because they couldn't afford meat. 842 00:40:08,760 --> 00:40:10,000 And that's what I'm doing here. 843 00:40:10,040 --> 00:40:11,840 This is really a Rajasthani dish. 844 00:40:11,880 --> 00:40:13,680 This food reminds me of that place. 845 00:40:17,360 --> 00:40:20,520 Shazia is taking us back to her childhood in Pakistan. 846 00:40:20,560 --> 00:40:23,400 We have got this rumali roti, 847 00:40:23,440 --> 00:40:25,080 which is a large piece of bread 848 00:40:25,120 --> 00:40:29,120 cooked on an upside-down wok with coal. 849 00:40:29,160 --> 00:40:31,960 Depending on how hot the wok is, 850 00:40:32,000 --> 00:40:35,600 it can take between five and seven minutes. 851 00:40:35,640 --> 00:40:38,000 But because we're outside and it's snowing, 852 00:40:38,040 --> 00:40:39,720 temperatures have dropped slightly, 853 00:40:39,760 --> 00:40:41,280 so it might take ten. 854 00:40:43,400 --> 00:40:46,960 It's being served with some paneer, which she's made herself. 855 00:40:47,000 --> 00:40:48,720 Made your own paneer. Yay! 856 00:40:48,760 --> 00:40:50,400 I love paneer. 857 00:40:50,440 --> 00:40:52,360 She's added herbs and chillies to it, 858 00:40:52,400 --> 00:40:55,600 cut it into pieces and then made a coating for the outside, 859 00:40:55,640 --> 00:40:58,280 made with ginger and various other spices. 860 00:40:58,320 --> 00:41:02,720 And I'm happy that it's turned out well, it hasn't broken. 861 00:41:02,760 --> 00:41:04,720 And then there's a gravy going with it, 862 00:41:04,760 --> 00:41:08,040 which has got cashew nuts, which are being ground up to make milk. 863 00:41:08,080 --> 00:41:10,600 And the cashew nut milk makes a lovely sauce 864 00:41:10,640 --> 00:41:12,840 that goes with the whole thing. 865 00:41:12,880 --> 00:41:14,040 I just hope she concentrates 866 00:41:14,080 --> 00:41:17,200 and gets this dish up and it looks fantastic. 867 00:41:17,240 --> 00:41:19,080 Because it sounds delicious. 868 00:41:21,160 --> 00:41:23,200 Why go to all this trouble? 869 00:41:23,240 --> 00:41:25,600 I could just cook a curry, couldn't I? 870 00:41:25,640 --> 00:41:28,640 But it wouldn't have the memory that this has for me. 871 00:41:31,320 --> 00:41:33,560 Ooh! 872 00:41:33,600 --> 00:41:35,040 The pressure's on. 873 00:41:36,280 --> 00:41:38,720 It's all a bit of Italy today. 874 00:41:38,760 --> 00:41:41,120 I'm just hoping it comes through with how it usually tastes 875 00:41:41,160 --> 00:41:43,080 when my nan cooks it for me. 876 00:41:46,840 --> 00:41:48,080 What're you making, Luca? 877 00:41:48,120 --> 00:41:50,280 I am making a fagottelli pasta, 878 00:41:50,320 --> 00:41:53,160 home-made pasta, as well as a tomato sauce 879 00:41:53,200 --> 00:41:56,920 with home-made meatballs and a Parmesan crisp. 880 00:41:56,960 --> 00:42:00,440 Why this dish? In Italy growing up, I was there every summer. 881 00:42:00,480 --> 00:42:03,840 My nonna and my mum would be sat at the table making their own pasta. 882 00:42:03,880 --> 00:42:05,520 Every house you go in, 883 00:42:05,560 --> 00:42:08,360 you kind of see tables of just home-made pasta laid there. 884 00:42:08,400 --> 00:42:11,400 And I know my nonna will be watching and making sure I'm doing it right. 885 00:42:11,440 --> 00:42:13,600 Does nonna know you're doing a dish in her honour? 886 00:42:13,640 --> 00:42:14,800 No, she'd probably cry. 887 00:42:14,840 --> 00:42:16,720 They're very dramatic, the Italians, 888 00:42:16,760 --> 00:42:19,560 so as soon as she hears her name mentioned, she'll love it. 889 00:42:23,240 --> 00:42:25,760 We have a fagottelli, which is a stuffed pasta 890 00:42:25,800 --> 00:42:28,280 filled with ricotta cheese and Parmesan, 891 00:42:28,320 --> 00:42:30,560 shaped like a bishop's hat. 892 00:42:30,600 --> 00:42:34,920 I'm shaking. Why? Cos there's 15 minutes left. 893 00:42:34,960 --> 00:42:38,720 Then the pasta is also going to be dressed with another sauce - 894 00:42:38,760 --> 00:42:40,880 cacio e pepe. 895 00:42:40,920 --> 00:42:42,800 This is just a little of the sauce 896 00:42:42,840 --> 00:42:45,520 that's going to go in after, just to give it another glaze. 897 00:42:45,560 --> 00:42:50,080 It's made up of cheese, the pasta water, mixed together, and pepper, 898 00:42:50,120 --> 00:42:50,280 It's made up of cheese, the pasta water, mixed together, and pepper, 899 00:42:50,320 --> 00:42:52,480 and it's a creamy sauce. 900 00:42:52,520 --> 00:42:55,040 Meatballs in tomato sauce - great. 901 00:42:55,080 --> 00:42:57,480 Luca's got to be careful he doesn't cook them too much 902 00:42:57,520 --> 00:43:00,440 in the oven, because they will go dry, 903 00:43:00,480 --> 00:43:02,480 and the fat of the beef is really important 904 00:43:02,520 --> 00:43:03,880 to keep them moist. 905 00:43:06,040 --> 00:43:08,240 Guys, you have ten minutes left. 906 00:43:12,080 --> 00:43:15,320 The time has literally just run away with me. 907 00:43:16,480 --> 00:43:19,000 It's plating now, so we'll see. 908 00:43:19,040 --> 00:43:22,240 I'm trying to make it look nice as well today. 909 00:43:22,280 --> 00:43:24,280 I've got my stoemp. I've got my chicory. 910 00:43:24,320 --> 00:43:26,720 Sausages are just chilling a bit so they slice better. 911 00:43:26,760 --> 00:43:29,240 I think I'm back. I'm back in the room. 912 00:43:29,280 --> 00:43:32,120 OIL POPS Ah! Goddammit. 913 00:43:33,520 --> 00:43:36,560 We're getting there. I'm going to start plating up in a minute. 914 00:43:39,920 --> 00:43:42,640 You've got a final 90 seconds, everybody. 915 00:43:46,760 --> 00:43:48,720 Got a nice texture to the boudin blanc. 916 00:43:48,760 --> 00:43:50,360 I think it looks OK. 917 00:43:54,520 --> 00:43:55,560 That's it. Stop! 918 00:43:55,600 --> 00:43:56,720 Everybody, stop. 919 00:44:02,400 --> 00:44:03,840 Amy, come on, please. 920 00:44:06,200 --> 00:44:10,080 Inspired by her childhood memories cooking with her aunt and uncle, 921 00:44:10,120 --> 00:44:12,240 and her engagement surprise, 922 00:44:12,280 --> 00:44:16,080 Amy has served lobster and scallop tortellini 923 00:44:16,120 --> 00:44:19,000 in a lobster and champagne bisque 924 00:44:19,040 --> 00:44:23,600 with sauteed samphire and a parsley oil. 925 00:44:23,640 --> 00:44:23,720 with sauteed samphire and a parsley oil. 926 00:44:23,760 --> 00:44:26,400 That is a beautiful-looking bisque. 927 00:44:33,120 --> 00:44:34,960 I love the filling of your tortellini. 928 00:44:35,000 --> 00:44:37,240 Nice and chunky, the flavour of lobster and scallop. 929 00:44:37,280 --> 00:44:38,400 I think that's really good. 930 00:44:38,440 --> 00:44:40,120 Your bisque is wonderful and smooth. 931 00:44:40,160 --> 00:44:42,800 The depth of lobster is great, enriched with cream, 932 00:44:42,840 --> 00:44:44,200 making it really opulent. 933 00:44:44,240 --> 00:44:45,640 It's very, very good. 934 00:44:47,040 --> 00:44:49,000 Your pasta parsley, absolutely lovely. 935 00:44:49,040 --> 00:44:50,600 That's a really well-made bisque. 936 00:44:50,640 --> 00:44:53,400 That's really smooth, really, really luxurious. 937 00:44:53,440 --> 00:44:55,360 As far as technical ability, 938 00:44:55,400 --> 00:44:57,840 as well as judgment and palate goes, 939 00:44:57,880 --> 00:44:58,920 you're bang-on. 940 00:45:05,120 --> 00:45:08,240 Oh, God, I am blown away by those comments. 941 00:45:09,400 --> 00:45:11,440 I feel very lucky to have those memories 942 00:45:11,480 --> 00:45:14,240 and to be able to create a dish with that love in it, 943 00:45:14,280 --> 00:45:17,440 and that's why I am so pleased that they liked it. 944 00:45:23,280 --> 00:45:26,680 In homage to his grandparents' love of puddings, 945 00:45:26,720 --> 00:45:30,160 Max has made a passion fruit creme brulee 946 00:45:30,200 --> 00:45:32,440 served with a syrup sponge, 947 00:45:32,480 --> 00:45:36,440 vanilla ice cream, vanilla custard, raspberry sorbet, 948 00:45:36,480 --> 00:45:39,880 amaretto raspberry gel, frozen raspberries 949 00:45:39,920 --> 00:45:42,640 and a raspberry jelly. 950 00:45:42,680 --> 00:45:45,240 I can't believe the amount of work you've done here. 951 00:45:45,280 --> 00:45:47,360 The negative thing is the presentation - 952 00:45:47,400 --> 00:45:49,160 it's just all over the place. 953 00:45:54,880 --> 00:45:56,160 Your syrup sponge is fab. 954 00:45:56,200 --> 00:45:57,960 You get the vanilla on the golden syrup. 955 00:45:58,000 --> 00:45:59,320 That's really, really good. 956 00:45:59,360 --> 00:46:03,080 Your raspberry sorbet - just vibrant with raspberries, 957 00:46:03,120 --> 00:46:05,520 sharp and sour, but sweet as well. 958 00:46:05,560 --> 00:46:06,840 Your jelly, again, 959 00:46:06,880 --> 00:46:08,360 more flavour of raspberry. 960 00:46:08,400 --> 00:46:10,440 The raspberries in amaretto I really like 961 00:46:10,480 --> 00:46:12,240 with the almond flavour in there as well. 962 00:46:12,280 --> 00:46:15,080 Your creme brulee has a great flavour of passion fruit. 963 00:46:15,120 --> 00:46:16,640 Love the crispy top. 964 00:46:16,680 --> 00:46:19,680 It's just a little bit starting to curdle. 965 00:46:19,720 --> 00:46:22,800 It's not unforgivable, but I'm amazed at the amount of work. 966 00:46:24,320 --> 00:46:26,960 Your custard is just alive with vanilla. 967 00:46:27,000 --> 00:46:28,120 Your ice cream, 968 00:46:28,160 --> 00:46:30,840 it's like clotted cream with vanilla, chilled. 969 00:46:30,880 --> 00:46:33,120 {\an8}It's just beautiful. Technically, the only thing 970 00:46:33,160 --> 00:46:36,840 I can really find a bit of fault with is your creme brulee. 971 00:46:36,880 --> 00:46:38,880 Presentation needs looking at. 972 00:46:38,920 --> 00:46:42,280 But an incredible amount of technical work. 973 00:46:42,320 --> 00:46:44,240 Well done, you. Thank you. 974 00:46:48,160 --> 00:46:51,040 I think that's the most work I've done since I've been here. 975 00:46:51,080 --> 00:46:53,160 And, like, technically, the most difficult. 976 00:46:53,200 --> 00:46:54,440 Looks good, man. 977 00:46:54,480 --> 00:46:56,400 Yeah, that was all right. Cracking. 978 00:46:56,440 --> 00:47:00,840 Presentation was a bit of a shame but, in general, like, really happy. 979 00:47:00,880 --> 00:47:01,240 Presentation was a bit of a shame but, in general, like, really happy. 980 00:47:01,280 --> 00:47:03,480 Everything tastes really good, I think. 981 00:47:06,160 --> 00:47:10,400 In memory of his Belgian grandad's post-war love story, 982 00:47:10,440 --> 00:47:10,560 In memory of his Belgian grandad's post-war love story, 983 00:47:10,600 --> 00:47:12,720 Wynne has served boudin blanc - 984 00:47:12,760 --> 00:47:15,520 creamy white sausage and chicken mince 985 00:47:15,560 --> 00:47:19,000 flavoured with truffle, nutmeg and thyme - 986 00:47:19,040 --> 00:47:22,400 served with stoemp - mashed potato, leeks, 987 00:47:22,440 --> 00:47:25,880 carrots and bacon - beer-braised chicory 988 00:47:25,920 --> 00:47:28,680 and an onion-and-Belgian-beer gravy. 989 00:47:35,360 --> 00:47:36,920 Your stoemp, really well-made, 990 00:47:36,960 --> 00:47:39,800 lovely, smooth mashed potato laden with cream. 991 00:47:39,840 --> 00:47:43,320 Love the gravy - sweet onions, but the bitterness of the beer. 992 00:47:43,360 --> 00:47:45,800 Your boudin blanc is a little bit grainy. 993 00:47:45,840 --> 00:47:48,120 It should be sort of more of a mousse texture. 994 00:47:48,160 --> 00:47:50,800 It's not quite perfect, but it's pretty good. 995 00:47:52,160 --> 00:47:53,480 Chicory's got bitterness. 996 00:47:53,520 --> 00:47:54,960 Beer's got bitterness. 997 00:47:55,000 --> 00:47:57,920 The two together is working really, really well. 998 00:47:57,960 --> 00:48:00,000 The boudin blanc, I admire your courage, 999 00:48:00,040 --> 00:48:02,080 but it's such a difficult thing to do 1000 00:48:02,120 --> 00:48:04,320 and I find yours just a little bit dry. 1001 00:48:06,840 --> 00:48:08,800 Not my finest hour in the MasterChef kitchen, 1002 00:48:08,840 --> 00:48:10,040 that's for sure. 1003 00:48:10,080 --> 00:48:11,720 There were some positives. 1004 00:48:11,760 --> 00:48:14,360 It's just the sausage, and the sausage is centre stage. 1005 00:48:14,400 --> 00:48:15,720 All the rest is the chorus. 1006 00:48:15,760 --> 00:48:17,320 And if the guy in the front is rubbish, 1007 00:48:17,360 --> 00:48:19,280 it doesn't matter what the chorus sound like, 1008 00:48:19,320 --> 00:48:21,160 because everybody's looking at that. 1009 00:48:23,480 --> 00:48:24,960 Marcus, come on. 1010 00:48:25,000 --> 00:48:27,280 Tell us about your feast. 1011 00:48:27,320 --> 00:48:29,960 In honour of his first date with his wife, 1012 00:48:30,000 --> 00:48:32,600 Marcus has cooked Spanish tapas - 1013 00:48:32,640 --> 00:48:37,520 Padron peppers stuffed with manchego cheese coated in an almond crumb, 1014 00:48:37,560 --> 00:48:38,080 Padron peppers stuffed with manchego cheese coated in an almond crumb, 1015 00:48:38,120 --> 00:48:42,800 a squid ink and anchovy paella with deep-fried calamari, 1016 00:48:42,840 --> 00:48:46,160 chorizo in a honey and red wine sauce, 1017 00:48:46,200 --> 00:48:49,160 prawns cooked in chilli and paprika, 1018 00:48:49,200 --> 00:48:51,440 a smoky pepper and paprika dip, 1019 00:48:51,480 --> 00:48:55,680 saffron aioli and Catalan tomato bread. 1020 00:48:55,720 --> 00:48:57,480 You've done a huge amount of work, Marcus. 1021 00:48:57,520 --> 00:48:59,600 You really always want to push yourself. Yes. 1022 00:48:59,640 --> 00:49:00,640 Incredible. 1023 00:49:07,080 --> 00:49:08,920 {\an8}The paella you've done really, really nicely 1024 00:49:08,960 --> 00:49:10,680 with a really lovely, rich stock 1025 00:49:10,720 --> 00:49:13,160 coming from the anchovies and the squid ink. 1026 00:49:13,200 --> 00:49:14,320 I think that's great. 1027 00:49:14,360 --> 00:49:16,120 Around the outside, crispy bits of squid. 1028 00:49:16,160 --> 00:49:18,160 Lovely, fine, thin batter. 1029 00:49:18,200 --> 00:49:19,480 Lovely and crunchy. 1030 00:49:19,520 --> 00:49:21,720 What you've done with these peppers is inspiring. 1031 00:49:21,760 --> 00:49:24,320 I love the fact the cheese is inside. That's salty. 1032 00:49:24,360 --> 00:49:27,840 The crumb on the outside of it, giving it both texture and flavour, 1033 00:49:27,880 --> 00:49:30,000 I really, really like. 1034 00:49:30,040 --> 00:49:32,280 I find the tomato and the bread a little disappointing. 1035 00:49:32,320 --> 00:49:34,640 I think you could have toasted the bread a little bit more. 1036 00:49:34,680 --> 00:49:35,840 You were running out of time. 1037 00:49:35,880 --> 00:49:37,760 You could have got a bit more garlic across it. 1038 00:49:37,800 --> 00:49:39,600 Everything else is just delicious. 1039 00:49:39,640 --> 00:49:42,560 Your allioli - garlic, strong. Saffron, strong. 1040 00:49:42,600 --> 00:49:46,840 Putting the chorizo into honey and red wine is really nice. 1041 00:49:46,880 --> 00:49:50,720 Prawns are perfect, with loads of chilli and garlic. 1042 00:49:50,760 --> 00:49:52,880 Fantastic. Well done, you. 1043 00:49:55,840 --> 00:49:58,560 I'm gobsmacked by what just happened. 1044 00:49:58,600 --> 00:50:00,080 I'm really, really thrilled. 1045 00:50:01,840 --> 00:50:05,120 Yeah, it means a lot to have shared something so intimate 1046 00:50:05,160 --> 00:50:07,320 and for it to have gone well, you know? 1047 00:50:10,600 --> 00:50:14,440 To celebrate time spent with her Pakistani grandmother, 1048 00:50:14,480 --> 00:50:17,840 Shazia has cooked Rajasthan tikka paneer 1049 00:50:17,880 --> 00:50:21,360 coated in a ginger, cumin and garlic crust 1050 00:50:21,400 --> 00:50:25,920 in a tomato, onion and ghee masala gravy thickened with cashew nuts, 1051 00:50:25,960 --> 00:50:27,320 in a tomato, onion and ghee masala gravy thickened with cashew nuts, 1052 00:50:27,360 --> 00:50:30,320 served with a charcoal-grilled rumali roti. 1053 00:50:36,320 --> 00:50:37,960 I really, really like that bread 1054 00:50:38,000 --> 00:50:40,480 and it has that sort of smoky flavour coming from the charcoal. 1055 00:50:40,520 --> 00:50:41,920 I think your paneer's fantastic. 1056 00:50:41,960 --> 00:50:43,920 I really like the flavours that are inside there 1057 00:50:43,960 --> 00:50:45,200 with the seeds and the cumin. 1058 00:50:45,240 --> 00:50:47,520 But I also love that crust you put on the outside, 1059 00:50:47,560 --> 00:50:51,000 which has got ginger and garlic, and that's really quite ferocious. 1060 00:50:51,040 --> 00:50:53,760 Then that gravy sort of almost calms everything down a little bit. 1061 00:50:53,800 --> 00:50:56,520 I'd just like it to have a little bit more depth of flavour. 1062 00:50:56,560 --> 00:50:57,640 It's got chilli heat, 1063 00:50:57,680 --> 00:50:59,200 it's got the sweetness of the tomatoes, 1064 00:50:59,240 --> 00:51:01,840 but in between it's a bit flat. 1065 00:51:01,880 --> 00:51:05,800 Your paneer - not too crumbly, not too dry, not too wet. Well done. 1066 00:51:05,840 --> 00:51:08,760 {\an8}Your sauce - it's very, very rich. 1067 00:51:08,800 --> 00:51:11,360 I'm not sure I could finish the whole bowlful, 1068 00:51:11,400 --> 00:51:12,960 just because of the amount of butter, 1069 00:51:13,000 --> 00:51:14,680 the amount of ghee in there. 1070 00:51:17,160 --> 00:51:18,640 I did my best. 1071 00:51:18,680 --> 00:51:22,360 I managed to recreate it in the best way that I could. 1072 00:51:23,640 --> 00:51:26,120 I think those people in that village in Pakistan, 1073 00:51:26,160 --> 00:51:29,440 they'd be really surprised that I'd done that on MasterChef. 1074 00:51:32,080 --> 00:51:33,840 Last up is Luca. 1075 00:51:33,880 --> 00:51:36,200 He served his nonna's fagottelli, 1076 00:51:36,240 --> 00:51:38,840 filled with ricotta, smoked cheese, 1077 00:51:38,880 --> 00:51:43,480 and Parmesan, topped with cacio e pepe cheese sauce, 1078 00:51:43,520 --> 00:51:43,760 and Parmesan, topped with cacio e pepe cheese sauce, 1079 00:51:43,800 --> 00:51:45,840 served with meatball ragu, 1080 00:51:45,880 --> 00:51:47,360 Parmesan tuile 1081 00:51:47,400 --> 00:51:50,880 and a basil and Parmesan emulsion. 1082 00:51:50,920 --> 00:51:53,760 I really appreciate all the work in this dish. 1083 00:51:53,800 --> 00:51:55,360 It's modern. It's interesting. 1084 00:51:55,400 --> 00:51:56,880 I actually really like it. 1085 00:52:02,880 --> 00:52:04,360 It tastes great. 1086 00:52:04,400 --> 00:52:07,080 The pasta's really nicely made. It's lovely and thin. 1087 00:52:07,120 --> 00:52:08,920 Across the top of that, the cacio e pepe, 1088 00:52:08,960 --> 00:52:10,360 that sort of creamy cheese sauce, 1089 00:52:10,400 --> 00:52:12,080 flecks of black pepper round the outside, 1090 00:52:12,120 --> 00:52:13,400 giving you a bit of spice. 1091 00:52:13,440 --> 00:52:15,040 Your meatballs - lovely and soft 1092 00:52:15,080 --> 00:52:17,640 and cloaked with this bit of sharp, almost sort of bitter 1093 00:52:17,680 --> 00:52:18,920 tomato sauce. 1094 00:52:18,960 --> 00:52:21,280 Good job. Thanks. 1095 00:52:21,320 --> 00:52:25,600 Your pasta is delightful and divine. 1096 00:52:25,640 --> 00:52:29,960 Inside there is creaminess and salty tang of cheese. 1097 00:52:30,000 --> 00:52:33,480 If you wanted even more cheese, you've got a parmigiano tuile. 1098 00:52:33,520 --> 00:52:36,120 There is the flavour of Italy on a plate. 1099 00:52:36,160 --> 00:52:38,040 I think it's really well done. 1100 00:52:38,080 --> 00:52:39,880 You should be very proud of yourself. 1101 00:52:39,920 --> 00:52:41,000 Thanks. 1102 00:52:44,640 --> 00:52:45,720 Yeah, I'm buzzing. 1103 00:52:45,760 --> 00:52:47,640 Obviously, I've got Italian in me 1104 00:52:47,680 --> 00:52:49,480 and to come here and cook pasta, 1105 00:52:49,520 --> 00:52:51,960 it would have been embarrassing if I didn't get it right. 1106 00:52:58,360 --> 00:52:59,800 I thought it was a brilliant round. 1107 00:52:59,840 --> 00:53:02,240 The amount of work, Gregg. The amount of skill on show. 1108 00:53:02,280 --> 00:53:04,920 The determination from our six. 1109 00:53:04,960 --> 00:53:08,000 It is nice cooking from the heart, isn't it? Yeah. 1110 00:53:08,040 --> 00:53:10,360 Everybody did amazing, really. Yes. 1111 00:53:12,160 --> 00:53:13,680 Jamelia's through to the next round. 1112 00:53:13,720 --> 00:53:16,360 That means we've only got five more places to give. 1113 00:53:16,400 --> 00:53:18,240 One of them is leaving the competition. 1114 00:53:20,520 --> 00:53:22,120 Luca is my dish of the day. 1115 00:53:22,160 --> 00:53:24,080 I thought his pasta-making was superb. 1116 00:53:24,120 --> 00:53:25,240 Meatballs, perfect. 1117 00:53:25,280 --> 00:53:27,520 Tomato sauce, absolutely beautiful. 1118 00:53:27,560 --> 00:53:29,080 And great presentation. 1119 00:53:29,120 --> 00:53:32,320 Luca is going through to the next round. 1120 00:53:32,360 --> 00:53:34,040 My dish of the day is Amy. 1121 00:53:34,080 --> 00:53:37,200 The actual filling inside those tortellini - nice and chunky 1122 00:53:37,240 --> 00:53:40,960 with the lobster, which was good, and that bisque was full of flavour. 1123 00:53:41,000 --> 00:53:43,240 I was really impressed. 1124 00:53:43,280 --> 00:53:46,080 It's very difficult to criticise Max's presentation, 1125 00:53:46,120 --> 00:53:48,280 cos there wasn't any. 1126 00:53:48,320 --> 00:53:50,360 However, look at the work. 1127 00:53:50,400 --> 00:53:53,240 Mate, come on. For ambition, I can't fault him. 1128 00:53:54,800 --> 00:53:59,000 Marcus gave us dish after dish of quality tapas. 1129 00:53:59,040 --> 00:54:00,600 It was wonderful. 1130 00:54:00,640 --> 00:54:02,760 The bread, he didn't have time to toast it enough 1131 00:54:02,800 --> 00:54:04,480 and he didn't get enough garlic on it, 1132 00:54:04,520 --> 00:54:07,240 but the rest of it was REALLY good. 1133 00:54:07,280 --> 00:54:09,760 We've got two people left to discuss, 1134 00:54:09,800 --> 00:54:11,960 and that is Wynne and Shazia. 1135 00:54:12,000 --> 00:54:13,240 Whoa. 1136 00:54:13,280 --> 00:54:15,520 I really liked the flavours on Wynne's plate. 1137 00:54:15,560 --> 00:54:19,040 But that boudin blanc wasn't smooth and creamy like a boudin blanc. 1138 00:54:19,080 --> 00:54:21,400 It was too grainy. 1139 00:54:21,440 --> 00:54:23,480 Shazia's breads were really, really good. 1140 00:54:23,520 --> 00:54:25,320 That lovely paneer was put in a sauce 1141 00:54:25,360 --> 00:54:27,760 that was very, very rich and, for me, quite flat. 1142 00:54:27,800 --> 00:54:30,200 The sauce wasn't brilliant. I couldn't finish that dish. 1143 00:54:30,240 --> 00:54:33,840 That was far too rich. Far too much ghee for me, far too much butter. 1144 00:54:36,160 --> 00:54:38,680 It was such a personal dish. 1145 00:54:38,720 --> 00:54:42,880 I'd be very disappointed if I went home on this dish today. 1146 00:54:42,920 --> 00:54:46,880 I'm gutted because I just want to stay here, 1147 00:54:46,920 --> 00:54:50,120 but I just don't think I cooked to my best today. 1148 00:55:00,680 --> 00:55:05,320 A fantastic display of talent and commitment in the semifinal. 1149 00:55:05,360 --> 00:55:06,000 A fantastic display of talent and commitment in the semifinal. 1150 00:55:06,040 --> 00:55:08,280 Thank you very much, all six of you. 1151 00:55:08,320 --> 00:55:11,320 One of you, sadly, is leaving the competition. 1152 00:55:13,480 --> 00:55:15,960 The contestant leaving us is... 1153 00:55:25,560 --> 00:55:27,120 ..Shazia. 1154 00:55:27,160 --> 00:55:30,840 Thank you. Shazia, thank you so, so much. Thank you. 1155 00:55:30,880 --> 00:55:31,880 Thank you. 1156 00:55:33,200 --> 00:55:34,880 Well done. 1157 00:55:34,920 --> 00:55:37,120 Thank you for all you've done. Thank you. 1158 00:55:37,160 --> 00:55:38,800 It was great to have you in here. 1159 00:55:38,840 --> 00:55:40,280 Thanks, bye. Thanks, Shazia. 1160 00:55:45,720 --> 00:55:48,800 Obviously, I'm disappointed, but I'm proud I got this far. 1161 00:55:50,000 --> 00:55:51,880 It's been great fun 1162 00:55:51,920 --> 00:55:54,960 and it was a great experience. 1163 00:55:59,640 --> 00:56:02,000 Wynne, you live to cook again. 1164 00:56:03,280 --> 00:56:06,280 You are through to the final six, all of you. Congratulations. 1165 00:56:09,240 --> 00:56:12,680 Relieved, but I've got to get my act together. 1166 00:56:12,720 --> 00:56:15,840 I just need a really big glass of wine to settle my stomach, 1167 00:56:15,880 --> 00:56:19,800 and then I'll be able to go, "Right, OK, this is tomorrow." 1168 00:56:19,840 --> 00:56:23,600 Like, I'm absolutely buzzing that I'm through. 1169 00:56:23,640 --> 00:56:26,560 But now everyone else involved is so good. 1170 00:56:26,600 --> 00:56:29,160 So, yeah, I've got to step it up now. 1171 00:56:30,560 --> 00:56:31,720 I'm still in it, 1172 00:56:31,760 --> 00:56:33,840 and that's the main thing. 1173 00:56:33,880 --> 00:56:35,240 I'm really pleased. 1174 00:56:38,160 --> 00:56:40,440 I think my nonna, she'll be over the moon. 1175 00:56:40,480 --> 00:56:43,720 And just to see her smile will be happy. 1176 00:56:43,760 --> 00:56:47,720 Oh, my God, I'm elated. 1177 00:56:47,760 --> 00:56:51,080 You know, if you apply yourself, you can do anything you want. 1178 00:56:51,120 --> 00:56:53,560 I just need to have a bit more of that belief. 1179 00:56:53,600 --> 00:56:54,640 INHALES DEEPLY 1180 00:56:58,960 --> 00:57:00,320 Next time, 1181 00:57:00,360 --> 00:57:02,560 it's the last of the semifinals 1182 00:57:02,600 --> 00:57:05,080 and the six remaining cooks battle it out 1183 00:57:05,120 --> 00:57:08,120 for their place in finals week. 1184 00:57:08,160 --> 00:57:10,760 I am currently freaking out. 1185 00:57:12,480 --> 00:57:13,480 Beautiful. 1186 00:57:15,080 --> 00:57:18,320 That's lush. It is properly lush. 1187 00:57:18,360 --> 00:57:20,160 Oh, my gosh. 1188 00:57:20,200 --> 00:57:21,200 Where's Wynne?