1 00:00:02,840 --> 00:00:06,680 It's the first week of the MasterChef heats. 2 00:00:06,720 --> 00:00:11,240 Last time, nine hopeful home cooks auditioned for a place 3 00:00:11,280 --> 00:00:13,360 in this year's competition. 4 00:00:13,400 --> 00:00:15,120 That's got a kick. Woo! 5 00:00:15,160 --> 00:00:18,120 Absolutely nothing would stop me demolishing that plate and asking 6 00:00:18,160 --> 00:00:19,320 for another one. 7 00:00:19,360 --> 00:00:21,920 I like your ambition a lot. I really do. 8 00:00:21,960 --> 00:00:23,520 Thank you. 9 00:00:23,560 --> 00:00:27,680 Only seven earned themselves a MasterChef apron. 10 00:00:27,720 --> 00:00:32,120 {\an8}Every cook-off is scary because it could be your last. 11 00:00:32,160 --> 00:00:34,160 {\an8}The talent is really high. 12 00:00:34,200 --> 00:00:36,880 {\an8}I was hoping that there'd be a few wrong 'uns 13 00:00:36,920 --> 00:00:39,240 {\an8}and make it easier for me. 14 00:00:39,280 --> 00:00:43,040 {\an8}I just feel like I want more. I want more. I want to go further. 15 00:00:43,080 --> 00:00:47,520 Tonight they face two demanding challenges. 16 00:00:47,560 --> 00:00:47,720 Tonight they face two demanding challenges. 17 00:00:47,760 --> 00:00:50,960 First, they will have to cook a dish to a brief set by one 18 00:00:51,000 --> 00:00:53,400 of the country's top food critics... 19 00:00:53,440 --> 00:00:56,280 This is a dish that I'll remember, you know? I love it. 20 00:00:56,320 --> 00:01:00,840 ..before cooking off for a place in this week's quarterfinal. 21 00:01:00,880 --> 00:01:03,160 Very clever. Very skilful. 22 00:01:03,200 --> 00:01:04,840 I like it. 23 00:01:04,880 --> 00:01:07,040 I think it tastes really good. 24 00:01:07,080 --> 00:01:09,640 Only the best will make it through. 25 00:01:11,000 --> 00:01:12,200 They've got their apron. 26 00:01:12,240 --> 00:01:14,280 They've got their place in the MasterChef competition. 27 00:01:14,320 --> 00:01:16,240 Now they've got to keep that place! 28 00:01:16,280 --> 00:01:18,200 That means they have to perform. 29 00:01:18,240 --> 00:01:19,840 There's no second chances. 30 00:01:40,480 --> 00:01:42,440 Welcome back, 31 00:01:42,480 --> 00:01:45,800 and don't you look terribly smart in your aprons? 32 00:01:45,840 --> 00:01:47,920 Very well done. All gleaming white. 33 00:01:47,960 --> 00:01:49,640 Now you've got to get them grubby. 34 00:01:51,360 --> 00:01:53,560 You have been set a brief. 35 00:01:53,600 --> 00:01:57,440 That brief was set by a renowned restaurant critic, 36 00:01:57,480 --> 00:02:01,240 someone who has honestly seen and tasted it all. 37 00:02:02,520 --> 00:02:04,640 The one and only William Sitwell. 38 00:02:08,200 --> 00:02:10,560 Welcome, William. Hello. How are you? 39 00:02:10,600 --> 00:02:12,920 Yeah, very well, thank you. Hungry. 40 00:02:12,960 --> 00:02:14,080 Very simple brief. 41 00:02:14,120 --> 00:02:18,240 I want you to cook a dish inspired by your favourite celebrity chef. 42 00:02:18,280 --> 00:02:19,840 We've grown up with these people. 43 00:02:19,880 --> 00:02:23,920 They've transformed and basically created the culinary landscape 44 00:02:23,960 --> 00:02:25,040 that we live in today. 45 00:02:26,320 --> 00:02:29,680 But don't disrespect the honour of these guys. 46 00:02:29,720 --> 00:02:31,840 We don't want Keith Floyd turning in his grave. 47 00:02:31,880 --> 00:02:33,840 You don't want Gordon Ramsay on your back. 48 00:02:33,880 --> 00:02:36,440 You don't want to disrespect Delia or Nigella or Jamie. 49 00:02:36,480 --> 00:02:38,560 Let's not humiliate John Torode. 50 00:02:40,360 --> 00:02:44,720 Your job now is to keep your place in this year's competition. 51 00:02:46,880 --> 00:02:49,720 At the end of this, we will only take the best cooks with us. 52 00:02:52,440 --> 00:02:53,720 Let's cook. 53 00:03:00,560 --> 00:03:04,640 {\an8}My brief today - quite a simple-sounding exercise, 54 00:03:04,680 --> 00:03:06,920 {\an8}but, in fact, I think it can reveal 55 00:03:06,960 --> 00:03:09,000 {\an8}quite a lot about the contestant. 56 00:03:09,040 --> 00:03:13,160 It will tell us not only about their background as a foodie, 57 00:03:13,200 --> 00:03:17,000 a would-be chef, but also it really will show us their skill 58 00:03:17,040 --> 00:03:21,480 because are they going to be able to honour or dishonour their 59 00:03:21,520 --> 00:03:23,720 sort of fantasy mentors? 60 00:03:23,760 --> 00:03:24,720 Crack on! 61 00:03:28,960 --> 00:03:31,000 I'd love a five-star review. Who wouldn't? 62 00:03:31,040 --> 00:03:33,360 As long as I know that I've cooked from the heart and I've cooked 63 00:03:33,400 --> 00:03:35,280 the dish that I want to cook, I should be good. 64 00:03:35,320 --> 00:03:36,320 I really should. 65 00:03:37,720 --> 00:03:42,200 33-year-old project manager Matthew from Wolverhampton was taught 66 00:03:42,240 --> 00:03:44,000 to cook by his grandad. 67 00:03:44,040 --> 00:03:48,000 He earned himself an apron with a dish from his Caribbean heritage. 68 00:03:49,920 --> 00:03:52,640 This is the best ackee and salt fish I've ever eaten. 69 00:03:56,520 --> 00:04:00,480 I can't put into words what their feedback meant to me. 70 00:04:00,520 --> 00:04:02,440 It feels amazing. 71 00:04:02,480 --> 00:04:04,680 I don't think the smiles are ever going to go now. 72 00:04:04,720 --> 00:04:06,280 Lovely! 73 00:04:06,320 --> 00:04:09,200 Cooking for a food critic, as well as John and Gregg, 74 00:04:09,240 --> 00:04:12,000 it's... Yeah, it's going to be another amazing experience. 75 00:04:13,360 --> 00:04:14,720 What are you cooking, then? 76 00:04:14,760 --> 00:04:17,960 I am cooking a jerk chicken with my version 77 00:04:18,000 --> 00:04:22,320 of macaroni and cheese, and pineapple coleslaw. 78 00:04:22,360 --> 00:04:24,040 OK. Inspired by who? 79 00:04:24,080 --> 00:04:26,240 The one and only Ainsley Harriott. Right. 80 00:04:26,280 --> 00:04:29,200 I grew up watching Ainsley with my grandad and my sisters, 81 00:04:29,240 --> 00:04:32,600 so I used to, with them, interpretate the show 82 00:04:32,640 --> 00:04:34,080 and pretend to be a chef. 83 00:04:34,120 --> 00:04:36,120 I need an Ainsley impression from you right now. 84 00:04:36,160 --> 00:04:37,760 Right now! Right now! 85 00:04:37,800 --> 00:04:40,480 AINSLEY IMPRESSION:Put the salt in, I can say lovely! 86 00:04:42,080 --> 00:04:45,800 Was this sort of your take on some of his classic food? 87 00:04:45,840 --> 00:04:48,320 So it's incorporating my own ingredients as well, 88 00:04:48,360 --> 00:04:50,520 just to kind of change it up a bit. 89 00:04:50,560 --> 00:04:52,960 But it's taking inspiration from his jerk dishes. 90 00:04:55,840 --> 00:04:59,440 So, I'm really pleased that Ainsley Harriott is being represented here. 91 00:05:00,840 --> 00:05:03,160 Jerk chicken, mac and cheese, 92 00:05:03,200 --> 00:05:06,080 pineapple slaw and plantain chips. 93 00:05:07,280 --> 00:05:10,800 There's a lot of complexity within that array of ingredients. 94 00:05:10,840 --> 00:05:14,160 The plantain chips have got to be crisp. The mac and cheese 95 00:05:14,200 --> 00:05:15,840 has got three cheeses. 96 00:05:15,880 --> 00:05:18,280 We want some fire in the belly of the jerk chicken. 97 00:05:21,800 --> 00:05:26,400 31-year-old tech product trainer Jonny enjoys cooking with Asian 98 00:05:26,440 --> 00:05:30,200 flavours and dreams of one day owning a food truck. 99 00:05:30,240 --> 00:05:34,160 He impressed so far with some daring and playful food. 100 00:05:36,320 --> 00:05:37,720 Brilliant! 101 00:05:37,760 --> 00:05:41,040 I don't know what I expected, but I did not expect that. 102 00:05:41,080 --> 00:05:44,080 We've seen Korean-inspired food and then we've seen 103 00:05:44,120 --> 00:05:46,720 a sort of American-cum-British dessert. 104 00:05:46,760 --> 00:05:48,680 What are we going to get in this round? 105 00:05:50,800 --> 00:05:54,960 {\an8}Getting my apron is an absolute dream. 106 00:05:55,000 --> 00:05:57,400 It just gives you the affirmation that what you're doing is good, 107 00:05:57,440 --> 00:05:59,520 so hopefully I can continue to deliver. 108 00:06:01,320 --> 00:06:04,000 Jonny, who inspires you? For this particular dish, 109 00:06:04,040 --> 00:06:06,720 Roy Choi is fully my inspiration. 110 00:06:06,760 --> 00:06:10,440 Roy Choi essentially made his name making kogi tacos, 111 00:06:10,480 --> 00:06:13,760 which are Korean barbecue in taco form, 112 00:06:13,800 --> 00:06:16,120 and that's basically what I'm doing. 113 00:06:16,160 --> 00:06:19,560 He's making his own taco shells with masa. 114 00:06:19,600 --> 00:06:21,000 On the inside of that, 115 00:06:21,040 --> 00:06:23,720 we've got bits of belly pork which he's first marinated, 116 00:06:23,760 --> 00:06:25,280 and those have been roasted. 117 00:06:25,320 --> 00:06:28,840 With that, we have some corn which he's going to put with some 118 00:06:28,880 --> 00:06:31,840 more chilli flakes and some sesame. 119 00:06:31,880 --> 00:06:34,960 And then topped with these bad lads, 120 00:06:35,000 --> 00:06:37,560 cos they're just delicious. They're a well-known crisp, right? 121 00:06:37,600 --> 00:06:39,600 They are, yeah. What flavour? 122 00:06:39,640 --> 00:06:41,560 A flaming hot spicy snack. 123 00:06:47,760 --> 00:06:51,800 In my day job, I don't see these crisps very often, 124 00:06:51,840 --> 00:06:55,160 so... No, I give him credit for having a bit of fun. 125 00:06:57,200 --> 00:06:59,920 When a chef has a passion and also brings a sense of humour 126 00:06:59,960 --> 00:07:02,080 to the plate, it's very exciting. 127 00:07:07,320 --> 00:07:11,160 36-year-old Vanessa from South London loves to travel 128 00:07:11,200 --> 00:07:13,600 and has visited over 50 countries. 129 00:07:13,640 --> 00:07:16,840 She blew the judges away with some unique flavourings 130 00:07:16,880 --> 00:07:19,120 in a classic British crumble. 131 00:07:19,160 --> 00:07:22,920 This creme anglaise with coconut milk and lime leaf is stunning. 132 00:07:25,800 --> 00:07:29,080 {\an8}I think my style of cooking is different from the other people 133 00:07:29,120 --> 00:07:30,160 {\an8}in the competition. 134 00:07:30,200 --> 00:07:33,280 {\an8}I think it's very out there. 135 00:07:33,320 --> 00:07:36,520 Flavours are quite bold and it's always a risk 136 00:07:36,560 --> 00:07:38,000 when you do that. 137 00:07:38,040 --> 00:07:39,800 Should I play it safe? I'm not sure. 138 00:07:39,840 --> 00:07:42,680 It's not really me and I really want to stay true to myself. 139 00:07:46,760 --> 00:07:48,280 What are you cooking today? 140 00:07:48,320 --> 00:07:49,720 Porcini ragu. 141 00:07:49,760 --> 00:07:54,320 It's based on Ixta Belfrage's porcini ragu recipe. 142 00:07:54,360 --> 00:07:58,280 And she uses sort of her heritage and her life experience living 143 00:07:58,320 --> 00:08:00,800 in Italy, Brazil, Mexico. 144 00:08:00,840 --> 00:08:05,240 I'm putting in a bit of my travel experiences and my adventures. 145 00:08:05,280 --> 00:08:05,480 I'm putting in a bit of my travel experiences and my adventures. 146 00:08:05,520 --> 00:08:07,680 The chef that inspires you actually cut her teeth 147 00:08:07,720 --> 00:08:09,880 with Ottolenghi, didn't she? Correct. Yeah. 148 00:08:09,920 --> 00:08:12,760 And like you, she pulls flavours from all over the world. 149 00:08:12,800 --> 00:08:16,280 Yeah. The dish is a mix of porcini 150 00:08:16,320 --> 00:08:18,440 and morel mushrooms 151 00:08:18,480 --> 00:08:21,160 with a LOT of black pepper, 152 00:08:21,200 --> 00:08:23,320 a tiny bit of dark chocolate, 153 00:08:23,360 --> 00:08:25,720 tagliatelle and blueberries. 154 00:08:25,760 --> 00:08:28,160 Does it really work? I think it works. Really? 155 00:08:28,200 --> 00:08:32,440 I think that the sweetness of the blueberries really sort of 156 00:08:32,480 --> 00:08:35,040 enhances the earthiness of the mushrooms. 157 00:08:38,640 --> 00:08:41,320 Vanessa is inspired by Ixta Belfrage. 158 00:08:41,360 --> 00:08:44,880 Her world of food is something quite different and flavour is 159 00:08:44,920 --> 00:08:46,040 what she's all about. 160 00:08:47,440 --> 00:08:50,600 What Vanessa is doing right now is really risky. 161 00:08:50,640 --> 00:08:52,280 But, hey, you know what? 162 00:08:52,320 --> 00:08:55,960 Sometimes you've got to dare to be different. 163 00:08:56,000 --> 00:08:58,680 If I saw it on a restaurant menu, perhaps I'd ask the waiter to come 164 00:08:58,720 --> 00:09:01,800 over and say, "Can I have it without the blueberries?" 165 00:09:01,840 --> 00:09:03,560 You are halfway. 166 00:09:03,600 --> 00:09:05,440 You are halfway. 167 00:09:05,480 --> 00:09:06,520 Yeah. 168 00:09:11,080 --> 00:09:14,520 Originally from Northern Ireland, 30-year-old accountant 169 00:09:14,560 --> 00:09:19,520 Terri was taught to cook at just five years old by her chef father. 170 00:09:19,560 --> 00:09:22,600 Terri looks to have real style and real knowledge. 171 00:09:22,640 --> 00:09:25,760 Made us a beautiful crab tortellini with a veloute. 172 00:09:25,800 --> 00:09:29,240 I'm expecting her inspiration to be somebody classically French. 173 00:09:31,720 --> 00:09:34,120 This dish is inspired by Gordon Ramsay. 174 00:09:34,160 --> 00:09:38,200 Roasted duck breast with a roasted cauliflower puree, 175 00:09:38,240 --> 00:09:40,720 asparagus, Hasselback potatoes, 176 00:09:40,760 --> 00:09:42,520 a blackberry gel and a miso sauce. 177 00:09:44,680 --> 00:09:48,320 {\an8}I grew up watching all of his TV shows, had his books. 178 00:09:48,360 --> 00:09:50,560 I think the first time I ever cooked duck was off the back 179 00:09:50,600 --> 00:09:51,880 of a Gordon Ramsay recipe. 180 00:09:53,960 --> 00:09:57,520 A Ramsay bar is higher than a pole vault, 181 00:09:57,560 --> 00:09:59,360 and many people crash 182 00:09:59,400 --> 00:10:02,600 and burn long before they even make it to the runway. 183 00:10:02,640 --> 00:10:06,560 I've seen as many duck go awry on MasterChef as I have souffles 184 00:10:06,600 --> 00:10:07,920 that haven't risen. 185 00:10:11,280 --> 00:10:13,560 Can you hear him? A little bit. Can you hear sweary Gordon 186 00:10:13,600 --> 00:10:15,560 when you're cooking? I'm trying not to hear him today 187 00:10:15,600 --> 00:10:17,600 or I might go into a complete flap. 188 00:10:17,640 --> 00:10:20,120 So this is quite classic fine dining. 189 00:10:20,160 --> 00:10:22,320 It's kind of my style, but I like to do a little bit of a twist, 190 00:10:22,360 --> 00:10:24,640 so I haven't seen this kind of dish served with miso before. 191 00:10:24,680 --> 00:10:26,520 How are you making your miso sauce? 192 00:10:26,560 --> 00:10:29,840 It's going to be like maple syrup, soy sauce, miso, all kind 193 00:10:29,880 --> 00:10:32,280 of reduced down, so it's going to be really sweet, really sticky. 194 00:10:32,320 --> 00:10:34,280 This is a sauce that you've dreamed up on your own? 195 00:10:34,320 --> 00:10:37,640 This isn't a sauce you've picked up out of a Gordon book? No. 196 00:10:37,680 --> 00:10:40,160 No, this is an invention, so fingers crossed. 197 00:10:44,320 --> 00:10:46,240 That sauce is risky. 198 00:10:46,280 --> 00:10:50,440 Salty miso, salty soy, sweet strong maple syrup 199 00:10:50,480 --> 00:10:53,120 with some classic flavours of Hasselback potatoes, 200 00:10:53,160 --> 00:10:54,920 asparagus and duck. 201 00:10:54,960 --> 00:10:56,000 Let's see. 202 00:10:58,960 --> 00:11:00,480 Born in Venezuela, 203 00:11:00,520 --> 00:11:04,600 31-year-old delivery driver Nickolas now lives in Darlington 204 00:11:04,640 --> 00:11:07,280 and loves to cook for his young family. 205 00:11:07,320 --> 00:11:10,440 So far, he's showcased both food from his heritage 206 00:11:10,480 --> 00:11:12,480 and classic French technique. 207 00:11:12,520 --> 00:22:27,600 What he's got to do is just calm down a little bit 208 00:22:27,640 --> 00:22:30,920 and deliver full-on big flavour with a bit of elegance. 209 00:22:30,960 --> 00:22:33,160 Yeah, I was looking for it. I thought it was still in the pan. 210 00:22:35,200 --> 00:22:38,360 {\an8}It's time to make sure everything is 100% spot-on and show 211 00:22:38,400 --> 00:22:41,800 {\an8}that inside of me there's a talented chef that just wants to burst out. 212 00:22:44,240 --> 00:22:48,640 Today I'm doing a bouillabaisse, and it's inspired by Keith Floyd. 213 00:22:48,680 --> 00:22:50,640 He honestly was my favourite chef. 214 00:22:50,680 --> 00:22:53,560 I love his character, his flamboyancy, and the way 215 00:22:53,600 --> 00:22:55,840 he showcases traditional French cuisine, 216 00:22:55,880 --> 00:22:57,640 which is what inspires me to cook. 217 00:22:59,640 --> 00:23:02,520 Keith Floyd was famous for his fish cookery and especially 218 00:23:02,560 --> 00:23:03,880 for his bouillabaisse. 219 00:23:03,920 --> 00:23:06,960 Lovely bits of fish floating in a soup which is full 220 00:23:07,000 --> 00:23:08,080 of fish flavour. 221 00:23:09,680 --> 00:23:12,240 He's serving the whole thing with rouille, hot with garlic 222 00:23:12,280 --> 00:23:13,640 and really strong with saffron. 223 00:23:15,080 --> 00:23:17,480 I used to watch him on that channel that showed 224 00:23:17,520 --> 00:23:18,920 all the old cookery shows, cos I'm 225 00:23:18,960 --> 00:23:21,240 a bit of a geek when it comes to cooking shows. 226 00:23:21,280 --> 00:23:23,600 And also he did like a glass of wine, so... 227 00:23:23,640 --> 00:23:25,560 Well, you know, he is one of the... 228 00:23:25,600 --> 00:23:29,480 He's the original TV chef. We used to drink along, 229 00:23:29,520 --> 00:23:31,360 my brother and I, as he drank. Oh! 230 00:23:31,400 --> 00:23:33,440 What's your life, Nickolas? What do you do? 231 00:23:33,480 --> 00:23:34,920 Do you want to be a chef? 232 00:23:34,960 --> 00:23:38,560 Being a chef and getting into the cooking career is something 233 00:23:38,600 --> 00:23:40,840 that I dream of. I work as a delivery driver. 234 00:23:40,880 --> 00:23:43,160 It's just 12 hour days, six days a week 235 00:23:43,200 --> 00:23:44,840 and I don't get to see my daughter grow up. 236 00:23:44,880 --> 00:23:47,320 I'd rather do 12 hours with something I have a passion for. 237 00:23:47,360 --> 00:23:48,880 Good luck, Nickolas. Cheers. 238 00:23:51,040 --> 00:23:53,560 A lot can go wrong with this dish. 239 00:23:53,600 --> 00:23:56,600 When it's done right, it's one of the most beautiful things 240 00:23:56,640 --> 00:23:58,320 you can eat. 241 00:23:58,360 --> 00:24:00,960 Let's hope he does the memory of Keith Floyd justice. 242 00:24:02,640 --> 00:24:03,840 30 minutes left! 243 00:24:07,080 --> 00:24:11,680 Based in Bristol, 41-year-old Woei moved from Malaysia to the UK 244 00:24:11,720 --> 00:24:12,040 Based in Bristol, 41-year-old Woei moved from Malaysia to the UK 245 00:24:12,080 --> 00:24:13,320 13 years ago. 246 00:24:15,000 --> 00:24:18,280 After under-cooking his chicken in the first round... 247 00:24:18,320 --> 00:24:22,520 There is a pink tinge inside my bits of chicken 248 00:24:22,560 --> 00:24:24,360 which are putting me off. 249 00:24:24,400 --> 00:24:28,320 ..he redeemed himself with a flawless mackerel noodle broth. 250 00:24:32,360 --> 00:24:37,160 {\an8}Today I'm going to cook Taiwanese braised beef noodle soup. 251 00:24:37,200 --> 00:24:37,920 {\an8}Today I'm going to cook Taiwanese braised beef noodle soup. 252 00:24:37,960 --> 00:24:41,800 So, yeah, this dish is inspired by Ching He Huang. 253 00:24:41,840 --> 00:24:44,800 It's one of the celebrity chefs I love so much. 254 00:24:44,840 --> 00:24:48,640 She's from Taiwan, so all the dishes she cook, I think it's like... 255 00:24:48,680 --> 00:24:50,080 It make me feel like home. 256 00:24:52,880 --> 00:24:56,440 There's a plume of steam that's dominating this kitchen. 257 00:24:56,480 --> 00:24:59,160 Oh, yeah. What's in your pressure cooker? Got a beef brisket, 258 00:24:59,200 --> 00:25:01,480 some beef bones as well, 259 00:25:01,520 --> 00:25:04,240 chilli bean paste, cinnamon sticks, bay leaf, 260 00:25:04,280 --> 00:25:05,560 and give it all the spice. 261 00:25:05,600 --> 00:25:07,560 What is your dish, please? 262 00:25:07,600 --> 00:25:11,160 It's a Taiwanese braised beef with handmade noodles. 263 00:25:11,200 --> 00:25:13,000 It's the food I eat growing up, 264 00:25:13,040 --> 00:25:14,800 like the Chinese food, Cantonese food. 265 00:25:14,840 --> 00:25:17,320 And I like Taiwanese food as well. 266 00:25:17,360 --> 00:25:19,520 And is this one of Ching's actual recipes? 267 00:25:19,560 --> 00:25:22,760 It's inspired, because I think everyone got their own recipe 268 00:25:22,800 --> 00:25:24,040 for the braised beef. 269 00:25:24,080 --> 00:25:27,840 When you came over here and you saw her on the television, 270 00:25:27,880 --> 00:25:29,320 what did you think? 271 00:25:29,360 --> 00:25:31,560 The first time when I saw her on TV, I think she cooked one 272 00:25:31,600 --> 00:25:33,040 of her like sweet and sour dishes. 273 00:25:33,080 --> 00:25:36,800 This remind me when my dad bring me to the local hawker store 274 00:25:36,840 --> 00:25:39,800 to eat that, exactly the same sweet and sour pork dishes. 275 00:25:43,080 --> 00:25:45,320 That brisket needs to be wonderful and tender. 276 00:25:45,360 --> 00:25:48,960 It's got a lot of fat in it and it takes a long, slow-cooking process. 277 00:25:49,000 --> 00:25:51,480 But in Woei's recipe, he's going to use a pressure cooker which 278 00:25:51,520 --> 00:25:53,680 is going to cook very, very quickly. 279 00:25:53,720 --> 00:25:55,800 If this works, it could be delicious. 280 00:25:58,000 --> 00:26:01,280 You have just 15 minutes left. 281 00:26:01,320 --> 00:26:04,320 15 minutes to finish off your masterpiece! 282 00:26:06,960 --> 00:26:11,760 26-year-old Zoe works for a tech start-up in Aberdeenshire. 283 00:26:11,800 --> 00:26:16,000 Her food is inspired by her Italian boyfriend and summers spent 284 00:26:16,040 --> 00:26:16,200 Her food is inspired by her Italian boyfriend and summers spent 285 00:26:16,240 --> 00:26:17,680 on the Isle of Skye. 286 00:26:19,320 --> 00:26:22,360 We're getting truffle emulsions, we're getting bisques. 287 00:26:22,400 --> 00:26:24,600 She is definitely one to watch. 288 00:26:26,000 --> 00:26:28,360 Today I'm switching it up a little bit for 289 00:26:28,400 --> 00:26:30,280 the celebrity-inspired brief. 290 00:26:30,320 --> 00:26:34,480 {\an8}This is the kind of food that I like to cook 291 00:26:34,520 --> 00:26:38,000 {\an8}when I have all my friends around at the weekend. 292 00:26:38,040 --> 00:26:40,440 We like to have lots of little bits, instead of like 293 00:26:40,480 --> 00:26:43,320 one put-together dish at the table. 294 00:26:43,360 --> 00:26:46,640 What I'm making is very much, I think, probably more me. 295 00:26:48,880 --> 00:26:51,640 So, you're going to get a blanched cabbage leaf. 296 00:26:51,680 --> 00:26:55,360 And inside that's going to be a slice of maple-glazed celeriac. 297 00:26:55,400 --> 00:26:57,480 On top, you're going to have date jam, 298 00:26:57,520 --> 00:27:00,200 you're going to have a flavoured garlic and chilli oil on top. 299 00:27:00,240 --> 00:27:02,800 And then on the side, you're going to have some spicy corn ribs 300 00:27:02,840 --> 00:27:04,360 with the chipotle mayo. 301 00:27:04,400 --> 00:27:06,640 This is inspired by Ottolenghi. 302 00:27:06,680 --> 00:27:09,480 He champions the veg and it's very much the kind of food 303 00:27:09,520 --> 00:27:10,840 I eat on a daily basis. 304 00:27:10,880 --> 00:27:13,840 We don't eat a huge amount of meat and fish at home. 305 00:27:13,880 --> 00:27:15,560 And I love what he does with vegetables. 306 00:27:15,600 --> 00:27:16,680 He makes them exciting. 307 00:27:16,720 --> 00:27:20,280 Not what I expected, but fascinating. Good luck. Thank you. 308 00:27:22,560 --> 00:27:26,160 That cabbage leaf has to be just blanched that you can fold it, 309 00:27:26,200 --> 00:27:28,920 but firm enough it's still got a crunch. 310 00:27:28,960 --> 00:27:31,280 And inside that, we're going to get a bit of celeriac 311 00:27:31,320 --> 00:27:33,800 which has been roasted, then glazed with maple syrup. 312 00:27:33,840 --> 00:27:35,640 I hope that's cooked really well. 313 00:27:35,680 --> 00:27:39,360 On the side, we've got corn ribs, which is a very trendy thing to do. 314 00:27:39,400 --> 00:27:41,080 Really moreish, really delicious. 315 00:27:41,120 --> 00:27:42,200 A real crowd-pleaser. 316 00:27:44,920 --> 00:27:47,440 You have three minutes left. 317 00:27:47,480 --> 00:27:51,520 I am having to motor to get this ready, but I think I'm good. 318 00:27:51,560 --> 00:27:53,920 Nothing is running late. 319 00:27:53,960 --> 00:27:57,040 Plate it up, make it look sexy, so there we go. 320 00:27:57,080 --> 00:27:59,960 Are we happy? Are you not happy? 321 00:28:00,000 --> 00:28:01,320 Which one's undercooked? 322 00:28:05,880 --> 00:28:06,920 Almost there. 323 00:28:12,640 --> 00:28:13,760 You have a minute. 324 00:28:15,920 --> 00:28:17,480 Time pressure is getting to me. 325 00:28:29,040 --> 00:28:30,560 Very, very final touches. 326 00:28:30,600 --> 00:28:33,200 You've got a couple of seconds to finish off. 327 00:28:33,240 --> 00:28:35,480 I've got to get a wobble on. Absolutely. 328 00:28:37,760 --> 00:28:39,440 We're out. Stop! 329 00:28:39,480 --> 00:28:40,760 Time's up. Stop. 330 00:28:40,800 --> 00:28:42,760 HE EXHALES 331 00:28:42,800 --> 00:28:46,960 It honestly feels like you're in some sort of like another planet 332 00:28:47,000 --> 00:28:49,400 where there's a different time going on. 333 00:28:49,440 --> 00:28:51,600 Terri, please, up you come. 334 00:28:52,720 --> 00:28:56,800 Accountant Terri is first up with her Gordon Ramsay-inspired 335 00:28:56,840 --> 00:29:01,720 roasted duck, served with Hasselback potatoes, sauteed asparagus, 336 00:29:01,760 --> 00:29:02,400 roasted duck, served with Hasselback potatoes, sauteed asparagus, 337 00:29:02,440 --> 00:29:06,120 cauliflower puree, blackberry gel, 338 00:29:06,160 --> 00:29:09,360 and a maple syrup, miso and soy sauce. 339 00:29:14,160 --> 00:29:15,160 Hmm. 340 00:29:21,120 --> 00:29:23,960 My duck breast, I'd just like it cooked a little bit more. 341 00:29:24,000 --> 00:29:26,920 Some people might like it. I find that becoming chewy. 342 00:29:26,960 --> 00:29:28,400 But Hasselback potatoes 343 00:29:28,440 --> 00:29:30,160 I think are great, lovely and crispy. 344 00:29:30,200 --> 00:29:32,640 The smoothness of your puree I really like. The asparagus is 345 00:29:32,680 --> 00:29:34,320 cooked very, very well. 346 00:29:34,360 --> 00:29:38,360 I like the sauce with the soy and the maple syrup, 347 00:29:38,400 --> 00:29:42,040 but I think it's really bombarding the other bits 348 00:29:42,080 --> 00:29:43,760 that are on the plate. 349 00:29:43,800 --> 00:29:47,840 My duck, beautifully rested, still pink inside. 350 00:29:47,880 --> 00:29:51,520 I can totally see the finesse and the inspiration 351 00:29:51,560 --> 00:29:54,120 of Gordon Ramsay, because you've done so many things 352 00:29:54,160 --> 00:29:56,240 on this plate, and I think you've basically got them 353 00:29:56,280 --> 00:29:58,040 all bang-on correct. 354 00:29:58,080 --> 00:30:03,360 The non-Ramsay element of the dish is this sticky miso soy gravy, 355 00:30:03,400 --> 00:30:03,760 The non-Ramsay element of the dish is this sticky miso soy gravy, 356 00:30:03,800 --> 00:30:06,120 which I think is amazing. 357 00:30:06,160 --> 00:30:08,760 And I don't mind the fact that it sort of infuses itself 358 00:30:08,800 --> 00:30:11,560 aggressively with everything else. 359 00:30:11,600 --> 00:30:15,520 I think it's showing a very decent level of skill. 360 00:30:15,560 --> 00:30:18,280 To get great accolades, you need to please everybody. 361 00:30:18,320 --> 00:30:20,480 John's unsure. I like it. So does William. 362 00:30:20,520 --> 00:30:22,160 Well done. Thank you. 363 00:30:24,360 --> 00:30:25,480 The man eats for a living, 364 00:30:25,520 --> 00:30:28,640 so for him to say he liked my food is just... 365 00:30:28,680 --> 00:30:30,560 I wish I could just bottle that feeling. 366 00:30:32,800 --> 00:30:36,320 Fusion cook Ixta Belfrage was the culinary vision 367 00:30:36,360 --> 00:30:40,600 behind anti-piracy manager Vanessa's chocolate, blueberry, 368 00:30:40,640 --> 00:30:44,320 porcini and morel mushroom ragu tagliatelle, 369 00:30:44,360 --> 00:30:47,080 seasoned with black tellicherry pepper, 370 00:30:47,120 --> 00:30:50,120 and served with a Parmesan crisp. 371 00:30:50,160 --> 00:30:53,560 We've got blueberries and chocolate in our pasta. 372 00:30:53,600 --> 00:30:55,080 I've got to say, you're brave. 373 00:31:02,480 --> 00:31:04,760 Your pasta is nicely made. 374 00:31:04,800 --> 00:31:08,440 You have been very, very daring with your ingredients. 375 00:31:08,480 --> 00:31:10,680 I don't mind the blueberries too much. 376 00:31:10,720 --> 00:31:12,760 You must have known when you were putting this together 377 00:31:12,800 --> 00:31:16,440 it was different. However, it's very, very peppery. 378 00:31:16,480 --> 00:31:19,400 And you're losing the morels in here, which I think 379 00:31:19,440 --> 00:31:21,280 is a terrible shame. 380 00:31:21,320 --> 00:31:23,560 The addition of blueberries is purely that. You know, 381 00:31:23,600 --> 00:31:26,920 when extraordinary chefs bring two unusual ingredients together 382 00:31:26,960 --> 00:31:29,280 and they marry, they create something new. 383 00:31:29,320 --> 00:31:30,760 This isn't quite doing that. 384 00:31:32,240 --> 00:31:34,760 Is it better just to be like everybody else? 385 00:31:36,240 --> 00:31:39,040 In my world, it's better to be talked about cos I think 386 00:31:39,080 --> 00:31:42,040 that's really clever, because we've got almost like this meaty 387 00:31:42,080 --> 00:31:45,120 ragu with chocolate running through it, which is used as the richness. 388 00:31:45,160 --> 00:31:47,920 The mushrooms have disappeared to become almost like a texture, 389 00:31:47,960 --> 00:31:49,960 which I sort of get completely. 390 00:31:50,000 --> 00:31:51,880 And, of course, you're going to divide the crowd. 391 00:31:51,920 --> 00:31:54,640 But for me, that should be applauded. 392 00:31:54,680 --> 00:31:56,320 How are you feeling? 393 00:31:56,360 --> 00:31:59,440 Um, emotional. 394 00:31:59,480 --> 00:32:01,800 I'm glad you liked it in some form. 395 00:32:04,320 --> 00:32:08,280 I can see how I divided the crowd, but it's not great 396 00:32:08,320 --> 00:32:10,200 when two out of three don't like your dish. 397 00:32:11,760 --> 00:32:16,200 In homage to the late Keith Floyd, delivery driver Nickolas has cooked 398 00:32:16,240 --> 00:32:16,920 In homage to the late Keith Floyd, delivery driver Nickolas has cooked 399 00:32:16,960 --> 00:32:21,280 a bouillabaisse of turbot, red mullet and langoustines, 400 00:32:21,320 --> 00:32:25,000 served with croutons and a garlic saffron rouille. 401 00:32:32,640 --> 00:32:34,640 Langoustine tails are cooked beautifully. 402 00:32:34,680 --> 00:32:36,760 Your turbot is just cooked. 403 00:32:36,800 --> 00:32:39,600 Your red mullet, I really like. It's lovely and strong. 404 00:32:39,640 --> 00:32:41,760 But your rouille hasn't worked. 405 00:32:41,800 --> 00:32:43,840 You've got the raw garlic, you've got the saffron, 406 00:32:43,880 --> 00:32:46,640 which is nice, but you don't have that lovely thick sauce. 407 00:32:46,680 --> 00:32:48,960 And I'm sad it's not there because the flavour of some 408 00:32:49,000 --> 00:32:51,160 of your rouille is good. 409 00:32:51,200 --> 00:32:54,800 You know, the thing about Keith Floyd is that he was an exceptional 410 00:32:54,840 --> 00:32:58,320 cook, a man of extraordinary flamboyance. 411 00:32:58,360 --> 00:33:01,920 And for me, this is a bit of a pastiche of him, 412 00:33:01,960 --> 00:33:04,960 because while you've cooked the fish really well, 413 00:33:05,000 --> 00:33:08,840 your soup is just a bit too watery. 414 00:33:08,880 --> 00:33:10,480 I can taste the fish. 415 00:33:10,520 --> 00:33:14,040 I can taste the aniseed of the booze you've used to deglaze. 416 00:33:14,080 --> 00:33:16,160 The only issue I have is that your rouille isn't 417 00:33:16,200 --> 00:33:17,480 thick like mayonnaise. 418 00:33:17,520 --> 00:33:21,280 Apart from that, I am really, really enjoying your dish. 419 00:33:24,680 --> 00:33:28,600 It wasn't 100% perfect, but the three of them liked it. 420 00:33:28,640 --> 00:33:31,720 So I can't ask more than that, really. 421 00:33:31,760 --> 00:33:33,280 Ooh! 422 00:33:33,320 --> 00:33:37,920 Influenced by Taiwanese chef Ching He Huang, supermarket manager 423 00:33:37,960 --> 00:33:42,240 Woei has cooked spicy braised beef brisket noodle broth, 424 00:33:42,280 --> 00:33:42,880 Woei has cooked spicy braised beef brisket noodle broth, 425 00:33:42,920 --> 00:33:47,000 flavoured with star anise, cinnamon and a chilli bean paste. 426 00:33:48,480 --> 00:33:51,040 Big, bold, generous. 427 00:33:51,080 --> 00:33:54,240 It's one of those dishes that I just can't wait to delve into. 428 00:34:01,720 --> 00:34:05,520 What you've made here is a bowl of yummy. And well done. 429 00:34:05,560 --> 00:34:06,840 Thanks, Gregg. 430 00:34:06,880 --> 00:34:09,360 That beef is so soft. 431 00:34:09,400 --> 00:34:11,720 It's lovely. There's little bits of fat in there as well, 432 00:34:11,760 --> 00:34:13,880 making it sticky. Really good. 433 00:34:13,920 --> 00:34:16,120 Noodles are really well made. 434 00:34:16,160 --> 00:34:18,120 The bite of spring onion, 435 00:34:18,160 --> 00:34:20,920 the crunch of pak choi, 436 00:34:20,960 --> 00:34:23,360 good dish. Thank you. 437 00:34:23,400 --> 00:34:27,920 Woei, this dish is kind of seeped in the essence of hospitality. 438 00:34:27,960 --> 00:34:28,480 Woei, this dish is kind of seeped in the essence of hospitality. 439 00:34:28,520 --> 00:34:31,280 It's really meaty, earthy, beautiful. 440 00:34:31,320 --> 00:34:33,840 But then you've got all these other sort of Asian flavours 441 00:34:33,880 --> 00:34:35,840 that are coming through. 442 00:34:35,880 --> 00:34:38,800 The flavour of that broth with that star anise running 443 00:34:38,840 --> 00:34:42,440 through it and that lovely bean paste with lots 444 00:34:42,480 --> 00:34:44,920 and lots of chilli is good. 445 00:34:44,960 --> 00:34:46,960 Thank you. I'm going to say congratulations to you 446 00:34:47,000 --> 00:34:48,400 because you've done something 447 00:34:48,440 --> 00:34:51,680 which everybody else has failed to do, and that is unite the three 448 00:34:51,720 --> 00:34:55,160 people in front of you, cos I think that's great as well. 449 00:34:55,200 --> 00:34:58,680 Thank you. That mean a lot. That mean a lot for me. 450 00:34:58,720 --> 00:35:02,480 William is one of the hardest food critic to please. 451 00:35:02,520 --> 00:35:05,560 To get a compliment out of his mouth is... 452 00:35:05,600 --> 00:35:06,600 Wow. 453 00:35:07,680 --> 00:35:08,760 What can I say? 454 00:35:10,560 --> 00:35:14,400 Korean chef Roy Choi was the influence behind tech product 455 00:35:14,440 --> 00:35:16,880 trainer Jonny's corn tacos, 456 00:35:16,920 --> 00:35:19,560 filled with pork belly, marinated in Korean 457 00:35:19,600 --> 00:35:22,360 spice paste, a kimchi salsa, 458 00:35:22,400 --> 00:35:24,920 onion and coriander salad, 459 00:35:24,960 --> 00:35:28,600 served with Mexican corn in a Japanese mayonnaise, 460 00:35:28,640 --> 00:35:31,400 topped with flaming hot corn snacks. 461 00:35:31,440 --> 00:35:35,920 You ran out of time cos it does look as it is - chucked on at the end. 462 00:35:43,600 --> 00:35:45,960 I really like the flavour of your pork. 463 00:35:46,000 --> 00:35:48,280 There's a lovely marinade, and there's this creeping heat 464 00:35:48,320 --> 00:35:51,000 sitting on the back of my tongue with all that lovely 465 00:35:51,040 --> 00:35:52,640 Korean spice paste. 466 00:35:52,680 --> 00:35:56,320 But if you're going to keep the skin on, I don't want the hairs left 467 00:35:56,360 --> 00:35:57,400 on my pork. 468 00:35:58,720 --> 00:36:00,680 Your tacos, 469 00:36:00,720 --> 00:36:03,360 I don't mind that they're slightly burnt, but they are a bit too thick, 470 00:36:03,400 --> 00:36:05,960 so you get too much of a dryness on there. 471 00:36:06,000 --> 00:36:11,000 Corn husks, there is not enough mayo in there because you need 472 00:36:11,040 --> 00:36:11,360 Corn husks, there is not enough mayo in there because you need 473 00:36:11,400 --> 00:36:15,400 a bit of wetness to help the whole plate go down. 474 00:36:15,440 --> 00:36:17,200 Your kimchi salsa is lovely. 475 00:36:17,240 --> 00:36:19,720 It feels like chipotle to me. It's slightly sweet, 476 00:36:19,760 --> 00:36:23,200 it's hot and it's smoky, but we need a lot more of it. 477 00:36:23,240 --> 00:36:25,440 Your pork meat is fine, 478 00:36:25,480 --> 00:36:30,080 but the pork skin cannot be eaten in a taco. 479 00:36:30,120 --> 00:36:33,920 You had crispier, smaller bits on your table. 480 00:36:33,960 --> 00:36:37,280 Yep. Your execution isn't great. 481 00:36:41,200 --> 00:36:42,720 It didn't taste how I wanted it to taste. 482 00:36:42,760 --> 00:36:45,640 It didn't look how I wanted it to look. 483 00:36:45,680 --> 00:36:49,800 Honestly, I am so disappointed in myself. 484 00:36:49,840 --> 00:36:51,000 Like so disappointed. 485 00:37:04,040 --> 00:37:07,920 Honouring his childhood culinary hero Ainsley Harriott, 486 00:37:07,960 --> 00:37:11,840 IT project manager Matthew has cooked jerk chicken 487 00:37:11,880 --> 00:37:15,680 with macaroni cheese, served with plantain crisps 488 00:37:15,720 --> 00:37:17,520 and a pineapple slaw. 489 00:37:17,560 --> 00:37:18,960 Looks really appetising. 490 00:37:27,400 --> 00:37:29,040 On the outside of that chicken, 491 00:37:29,080 --> 00:37:32,680 you have got a coating with Scotch bonnet, some thyme, 492 00:37:32,720 --> 00:37:34,520 some allspice, brown sugar. 493 00:37:34,560 --> 00:37:36,840 It's gone sticky and lovely, and the chicken 494 00:37:36,880 --> 00:37:39,680 underneath is still wonderful and moist. I like it a lot. 495 00:37:39,720 --> 00:37:42,240 Maybe a little bit more moisture in your mac and cheese, 496 00:37:42,280 --> 00:37:43,720 but from me - great. 497 00:37:45,200 --> 00:37:46,920 I'm a big fan of plantain. 498 00:37:46,960 --> 00:37:48,680 Yours is nice and crispy. 499 00:37:48,720 --> 00:37:51,280 Well done. Love the pineapple coleslaw. 500 00:37:51,320 --> 00:37:54,880 I like the sweetness in that. I like the juice in that coleslaw. 501 00:37:54,920 --> 00:37:57,800 What I love is it's Ainsley all over because he's a man 502 00:37:57,840 --> 00:38:00,800 of great joie de vivre and energy, 503 00:38:00,840 --> 00:38:03,120 and you sort of put the man on a plate. 504 00:38:03,160 --> 00:38:05,720 This is a dish that I'll remember, you know? I love it. 505 00:38:07,400 --> 00:38:09,680 Job well done, right? Thank you very much. 506 00:38:09,720 --> 00:38:12,120 Thank you, guys. Thanks, Matthew. 507 00:38:12,160 --> 00:38:14,080 WHISPERING:Well done. Well done, mate. 508 00:38:14,120 --> 00:38:15,520 Well done. You feeling OK? 509 00:38:15,560 --> 00:38:19,160 I did one of my idols proud, so happy days. 510 00:38:21,960 --> 00:38:26,160 Finally, influenced by veg champion Yotam Ottolenghi, 511 00:38:26,200 --> 00:38:30,160 Aberdeenshire-based Zoe has cooked cabbage leaf tacos, 512 00:38:30,200 --> 00:38:33,920 filled with roasted celeriac, roasted tomatoes, 513 00:38:33,960 --> 00:38:35,920 date jam and feta cheese... 514 00:38:37,080 --> 00:38:40,680 ..served with corn ribs and a chipotle mayonnaise. 515 00:38:48,760 --> 00:38:50,920 I think your corn is moreish. 516 00:38:50,960 --> 00:38:52,880 I love the spicy mayo. 517 00:38:52,920 --> 00:38:56,400 I could really keep dipping the corn into that forever and ever. 518 00:38:56,440 --> 00:38:58,720 And I think your bits of feta and chilli 519 00:38:58,760 --> 00:39:00,880 are really, really tasty. 520 00:39:00,920 --> 00:39:03,840 But I don't really want to eat raw cabbage anywhere, 521 00:39:03,880 --> 00:39:06,040 and I don't think as a vessel for something, 522 00:39:06,080 --> 00:39:09,200 it's as successful as, let's say, a lettuce leaf. 523 00:39:09,240 --> 00:39:11,520 A big piece of celeriac is quite a challenge. 524 00:39:11,560 --> 00:39:15,440 I think it's really original, but I can't finish it. 525 00:39:15,480 --> 00:39:17,360 The taco itself, 526 00:39:17,400 --> 00:39:19,440 cabbage quite difficult to chew and eat 527 00:39:19,480 --> 00:39:22,120 if you're going to pick it up as a piece, cos it's got quite a bit 528 00:39:22,160 --> 00:39:25,160 of fibre in it. I like the way in which you've cooked the celeriac 529 00:39:25,200 --> 00:39:28,880 and I like the little bit of the date jam with the feta cheese. 530 00:39:28,920 --> 00:39:32,040 But I'm not finding it addictive as if I want to rush back 531 00:39:32,080 --> 00:39:34,480 and have another mouthful of it. 532 00:39:34,520 --> 00:39:36,800 It's good. It's just not my favourite thing. 533 00:39:38,280 --> 00:39:41,040 I think your dish is fantastic. 534 00:39:41,080 --> 00:39:45,560 Thank you. Your date jam, almost treacly across that nutty 535 00:39:45,600 --> 00:39:45,800 Thank you. Your date jam, almost treacly across that nutty 536 00:39:45,840 --> 00:39:47,280 celeriac, I'm loving. 537 00:39:47,320 --> 00:39:50,400 You also then get a little bit of saltiness from the feta. 538 00:39:50,440 --> 00:39:55,080 Good. And if Ottolenghi himself would have given this to me, 539 00:39:55,120 --> 00:39:55,280 Good. And if Ottolenghi himself would have given this to me, 540 00:39:55,320 --> 00:39:57,600 I wouldn't be surprised. That's how good I think it is. 541 00:39:57,640 --> 00:39:58,760 Thank you. 542 00:40:02,440 --> 00:40:04,840 Gregg, in particular, he really, really liked it. 543 00:40:04,880 --> 00:40:06,240 So, yeah, I was so chuffed. 544 00:40:08,600 --> 00:40:11,560 It's been an emotional day and a very moving day, actually. 545 00:40:11,600 --> 00:40:14,200 And I really felt you cooked from the heart. 546 00:40:14,240 --> 00:40:16,160 It's been wonderful. Thank you. 547 00:40:16,200 --> 00:40:18,960 As we said at the start of this, we can only take the best 548 00:40:19,000 --> 00:40:20,200 cooks with us. 549 00:40:20,240 --> 00:40:22,280 You step outside, we'll call you back in as soon 550 00:40:22,320 --> 00:40:24,160 as we've made our decision. Thank you. 551 00:40:34,200 --> 00:40:35,760 From an early round in MasterChef, 552 00:40:35,800 --> 00:40:37,440 that's a pretty hot standard. 553 00:40:37,480 --> 00:40:39,640 Lots of technique, lots of flavour, 554 00:40:39,680 --> 00:40:41,880 lots of artistry, and a few daring 555 00:40:41,920 --> 00:40:43,040 dishes here and there. 556 00:40:45,920 --> 00:40:48,600 Woei did risk it with his pressure cooker brisket 557 00:40:48,640 --> 00:40:50,480 and I'll tell you what, it paid off. 558 00:40:50,520 --> 00:40:52,880 That meat was cooked beautifully. 559 00:40:52,920 --> 00:40:56,000 The flavours of the broth where the meat had been cooking in 560 00:40:56,040 --> 00:40:58,920 were delicious. Slight aniseedy, bit peppery. 561 00:40:58,960 --> 00:41:01,280 John, you can't fault it. We all loved it. 562 00:41:01,320 --> 00:41:03,760 Woei is through to the next round. 563 00:41:03,800 --> 00:41:06,880 Matthew cooked for us jerk chicken. 564 00:41:06,920 --> 00:41:10,080 It was sweet, sticky, peppery, spicy. Chicken was cooked 565 00:41:10,120 --> 00:41:12,240 perfectly. Crispy plantain. 566 00:41:12,280 --> 00:41:14,200 He's going through. 567 00:41:14,240 --> 00:41:16,880 You and I absolutely loved Nickolas's dish. 568 00:41:16,920 --> 00:41:19,240 That bouillabaisse with the fish. 569 00:41:19,280 --> 00:41:21,640 He made a small mistake. His rouille was too runny. 570 00:41:21,680 --> 00:41:25,880 But the bouillabaisse itself, the broth, he really worked hard 571 00:41:25,920 --> 00:41:29,480 to get flavour into there. And great fish cookery. 572 00:41:29,520 --> 00:41:31,880 Nickolas is staying in the competition. 573 00:41:31,920 --> 00:41:35,560 That now leaves us with four cooks who didn't actually nail 574 00:41:35,600 --> 00:41:36,800 their dish completely. 575 00:41:38,120 --> 00:41:41,440 Vanessa, she made decent pasta, she made a ragu, 576 00:41:41,480 --> 00:41:43,080 and it was made quite nicely. 577 00:41:43,120 --> 00:41:45,160 But I wasn't convinced. 578 00:41:45,200 --> 00:41:47,880 William wasn't convinced. However you liked it, 579 00:41:47,920 --> 00:41:51,680 and you stood up for her bravery and her difference. 580 00:41:51,720 --> 00:41:54,640 Zoe gave us a veg dish. 581 00:41:54,680 --> 00:41:58,040 I loved it. But you and William weren't quite sure. 582 00:41:58,080 --> 00:42:01,760 For me, food is about you wanting to dive back and eat more. 583 00:42:01,800 --> 00:42:06,160 And I didn't want to. Saying that, there wasn't a mistake 584 00:42:06,200 --> 00:42:09,640 on the plate as far as her intentions were concerned. 585 00:42:09,680 --> 00:42:12,720 Terri, I thought it was a good-looking plate of food 586 00:42:12,760 --> 00:42:14,400 and nice Hasselback potatoes. 587 00:42:14,440 --> 00:42:16,600 But I have an issue with that duck. 588 00:42:16,640 --> 00:42:18,320 Mine wasn't cooked enough for me. 589 00:42:18,360 --> 00:42:20,600 For you and William, it was cooked enough. 590 00:42:20,640 --> 00:42:22,440 I really enjoyed eating it. 591 00:42:22,480 --> 00:42:24,240 William really enjoyed eating it. 592 00:42:25,840 --> 00:42:28,200 Jonny pushed really, really hard. 593 00:42:28,240 --> 00:42:29,720 The flavours were good. 594 00:42:29,760 --> 00:42:31,080 The pork was good. 595 00:42:31,120 --> 00:42:33,880 But I had pork skin which had hair on it. 596 00:42:33,920 --> 00:42:35,880 I had a dry taco. 597 00:42:35,920 --> 00:42:38,960 The thing is, he gave himself so much work to do. 598 00:42:39,000 --> 00:42:41,640 He's got plenty of passion and great ideas. 599 00:42:41,680 --> 00:42:43,760 He ran out of time. 600 00:42:47,040 --> 00:42:49,160 I'm still not ready to go home. I'm really not. 601 00:42:49,200 --> 00:42:51,720 But it's just the timing. 602 00:42:51,760 --> 00:42:53,640 And you know what? Timing I can work on. 603 00:42:53,680 --> 00:42:56,280 Like, I can always chop quicker. I really can! 604 00:42:58,840 --> 00:43:01,240 I really want to continue. I'm really enjoying myself. 605 00:43:01,280 --> 00:43:03,800 I feel like I'm getting into the swing of things now. 606 00:43:05,200 --> 00:43:07,560 If I go home now, I go home with an apron 607 00:43:07,600 --> 00:43:09,840 having fed a food critic and him loving my food. 608 00:43:09,880 --> 00:43:11,920 So, you know, I go home happy if I go home today. 609 00:43:13,400 --> 00:43:15,080 I really want to stay in the competition. 610 00:43:15,120 --> 00:43:16,680 I want to better myself. 611 00:43:18,680 --> 00:43:22,680 Yeah. This is my competition, and it's a learning journey. 612 00:43:35,800 --> 00:43:38,160 We want to congratulate you 613 00:43:38,200 --> 00:43:41,400 because William was really impressed. 614 00:43:41,440 --> 00:43:43,160 We were really impressed. 615 00:43:45,400 --> 00:43:47,960 We said at the start of this we would only take the best 616 00:43:48,000 --> 00:43:49,000 cooks with us. 617 00:43:50,160 --> 00:43:53,600 We've made a decision and one of you is leaving us. 618 00:43:55,360 --> 00:43:57,560 The person leaving us is... 619 00:44:04,280 --> 00:44:07,200 ..Jonny. It's been an absolute pleasure. 620 00:44:07,240 --> 00:44:09,600 Thank you very much indeed. Jonny, you're leaving us. 621 00:44:09,640 --> 00:44:11,240 Thank you. Thank you, my friend. 622 00:44:12,560 --> 00:44:13,920 Just wasn't meant to be. 623 00:44:13,960 --> 00:44:16,400 You know, the dream doesn't die 624 00:44:16,440 --> 00:44:19,240 just because I haven't gone on and won this. It certainly 625 00:44:19,280 --> 00:44:22,640 still reaffirms that some of the ideas that I've got are good. 626 00:44:22,680 --> 00:44:24,680 Yeah, plenty of good things to work from. 627 00:44:27,400 --> 00:44:30,600 Congratulations. You have got talent. 628 00:44:30,640 --> 00:44:32,080 Yeah! Yay! 629 00:44:32,120 --> 00:44:33,680 Woo! 630 00:44:33,720 --> 00:44:35,400 The competition is getting a bit harder. 631 00:44:35,440 --> 00:44:37,920 They've ramped it up a notch, but I'm just hoping that I get used 632 00:44:37,960 --> 00:44:40,880 to the stress and don't crumble under the pressure too much. 633 00:44:40,920 --> 00:44:43,320 It's always difficult when you have mixed reactions 634 00:44:43,360 --> 00:44:46,640 from judges, but I'm glad I did something right and I stayed. 635 00:44:48,600 --> 00:44:52,360 I still feel like I'm blagging it a little bit, really, and that each 636 00:44:52,400 --> 00:44:56,000 round is a little bit of a fluke, but I'm super chuffed. 637 00:45:05,600 --> 00:45:08,920 Now we are ultimately looking for quarterfinalists. 638 00:45:08,960 --> 00:45:12,800 We have got ourselves some brilliant talent. 639 00:45:12,840 --> 00:45:17,040 With every round our expectation goes up, which means 640 00:45:17,080 --> 00:45:17,120 With every round our expectation goes up, which means 641 00:45:17,160 --> 00:45:18,360 they have to deliver. 642 00:45:19,560 --> 00:45:22,080 I won't pretend I don't want a place. I do. 643 00:45:22,120 --> 00:45:24,400 I want to get to the quarterfinals. 644 00:45:24,440 --> 00:45:27,320 I'm driven, I'm determined, and I think I've got the talent. 645 00:45:27,360 --> 00:45:28,760 I just need to show it on the plate. 646 00:45:30,200 --> 00:45:32,040 I need to show good technical ability 647 00:45:32,080 --> 00:45:34,720 and I think I need to cook from the heart. 648 00:45:34,760 --> 00:45:37,320 I can't wait to step out in that kitchen to do more. 649 00:45:37,360 --> 00:45:39,200 Yeah, just very, very excited. 650 00:45:56,320 --> 00:46:00,080 Your job today is to cook us a dish with layers. 651 00:46:01,960 --> 00:46:05,560 Think trifle. Think sponge cake. Think lasagne. 652 00:46:05,600 --> 00:46:07,600 As long as it's got layers. 653 00:46:09,520 --> 00:46:13,000 Ladies and gentlemen, you have 1 hour, 30 minutes. 654 00:46:13,040 --> 00:46:14,960 Four quarterfinal places up for grabs. 655 00:46:15,000 --> 00:46:19,320 That does mean that two of you will be leaving the competition. 656 00:46:19,360 --> 00:46:20,560 Let's cook. 657 00:46:25,640 --> 00:46:28,080 I know what I'm doing. Just need to get cracking. 658 00:46:35,240 --> 00:46:37,400 They say you're only as good as your last dish, 659 00:46:37,440 --> 00:46:41,520 so going into this challenge today, I am just going to try 660 00:46:41,560 --> 00:46:43,960 and bring the same energy. 661 00:46:44,000 --> 00:46:46,160 I want to showcase more of my skill set. 662 00:46:49,240 --> 00:46:50,760 What is your dish, please? 663 00:46:50,800 --> 00:46:53,240 Coconut and mango mille-feuille. 664 00:46:53,280 --> 00:46:55,320 The coconut is my grandad's favourite fruit 665 00:46:55,360 --> 00:46:56,480 and the mango is mine, 666 00:46:56,520 --> 00:46:58,840 so I'm incorporating like Caribbean fruits with this. 667 00:46:58,880 --> 00:47:02,160 It's going to have three layers. 668 00:47:02,200 --> 00:47:05,480 Well, four, including my brandy snap on top. 669 00:47:05,520 --> 00:47:08,880 And it's going to have... Filled with mango and coconut cream 670 00:47:08,920 --> 00:47:11,480 inside, and it's going to have a coconut crumb 671 00:47:11,520 --> 00:47:14,760 around the outside, and a brandy mango sauce as well. 672 00:47:14,800 --> 00:47:16,120 What's inspired this dish? 673 00:47:16,160 --> 00:47:19,120 My first-ever school trip was to France and I remember trying 674 00:47:19,160 --> 00:47:22,920 a mille-feuille then, and I did fall in love with it, but I wanted 675 00:47:22,960 --> 00:47:25,480 to incorporate my own favourite flavours. 676 00:47:27,520 --> 00:47:29,920 I think Matthew's taken on a huge amount of work here, 677 00:47:29,960 --> 00:47:32,840 and I'm concerned he's not going to be able to deliver 678 00:47:32,880 --> 00:47:34,720 everything he promises. 679 00:47:34,760 --> 00:47:39,080 We have got mango, coconut, brandy, cream, 680 00:47:39,120 --> 00:47:39,720 We have got mango, coconut, brandy, cream, 681 00:47:39,760 --> 00:47:42,160 white chocolate and caramel sauce 682 00:47:42,200 --> 00:47:45,040 between puff pastry, and then a brandy snap. 683 00:47:46,320 --> 00:47:49,320 Matthew is going to use shop-bought puff pastry cos good puff pastry - 684 00:47:49,360 --> 00:47:51,480 eight, ten, maybe twelve hours to make. 685 00:47:59,120 --> 00:48:01,680 Vanessa is cooking for us a biryani. 686 00:48:03,080 --> 00:48:05,800 Classically rice and chicken usually mixed together, 687 00:48:05,840 --> 00:48:06,800 sometimes layered. 688 00:48:08,040 --> 00:48:11,600 We have red onions, rose petals, 689 00:48:11,640 --> 00:48:14,000 pomegranates, mint, 690 00:48:14,040 --> 00:48:16,560 all going together in different layers. 691 00:48:16,600 --> 00:48:18,160 This sounds really fascinating. 692 00:48:22,600 --> 00:48:26,800 When I was about six, my dad taught me his version of a biryani, 693 00:48:26,840 --> 00:48:30,080 and although mine bears no resemblance to his, I'm kind of 694 00:48:30,120 --> 00:48:34,080 using the techniques that he showed me and also ones 695 00:48:34,120 --> 00:48:36,280 that I've experienced all around the world. 696 00:48:38,320 --> 00:48:40,960 Why do you think the biryani is so popular? 697 00:48:41,000 --> 00:48:44,840 It is a pot of, like, love. 698 00:48:44,880 --> 00:48:47,520 There's the rice, there's the meat, there's the onions, 699 00:48:47,560 --> 00:48:49,160 there's the depths of flavour. 700 00:48:49,200 --> 00:48:51,240 It's delicious, in my opinion. 701 00:48:51,280 --> 00:48:55,400 This is the first time I've seen you this animated and this happy 702 00:48:55,440 --> 00:48:57,800 about a dish. I'm cooking food from the heart. 703 00:48:57,840 --> 00:49:01,320 I'm cooking food I like to eat, in the way that I like to eat it. 704 00:49:01,360 --> 00:49:03,600 Are there any blueberries going in it? No way. 705 00:49:03,640 --> 00:49:04,920 I'm scarred for life! 706 00:49:08,840 --> 00:49:12,280 I'm hitting the brief physically because I've got layers of chicken, 707 00:49:12,320 --> 00:49:14,280 rice, all the bits in between. 708 00:49:14,320 --> 00:49:18,400 But I also think there's an element of like layers of flavourings. 709 00:49:20,200 --> 00:49:22,080 25 minutes gone. 710 00:49:22,120 --> 00:49:23,440 25 minutes gone. 711 00:49:28,400 --> 00:49:31,600 I went a bit rogue on the celebrity-inspired dish. 712 00:49:31,640 --> 00:49:34,280 And today I'm like really stripping it back. 713 00:49:34,320 --> 00:49:36,240 I'm going back down the Italian route. 714 00:49:39,520 --> 00:49:43,280 I am doing an open seafood lasagne, 715 00:49:43,320 --> 00:49:45,800 so I'm doing that with crab and mussels. 716 00:49:45,840 --> 00:49:50,360 I'm doing some pickled fennel, some slow-roasted Heritage tomatoes, 717 00:49:50,400 --> 00:49:54,520 and topping that off with a nice seafood sauce. 718 00:49:54,560 --> 00:49:56,360 How many times have you cooked it? 719 00:49:56,400 --> 00:49:58,440 I've done this dish twice before. 720 00:49:58,480 --> 00:50:00,400 Successful both times? Yes. 721 00:50:03,440 --> 00:50:05,960 Roasted tomatoes are going to be wet. 722 00:50:06,000 --> 00:50:07,920 Fennel is going to be wet. 723 00:50:07,960 --> 00:50:10,120 Those mussels will have to be wet, 724 00:50:10,160 --> 00:50:12,160 and crab is not particularly dry. 725 00:50:12,200 --> 00:50:15,160 So, how are we going to have these layers? I'm not quite sure. 726 00:50:17,880 --> 00:50:20,080 I've tried it before and it hasn't turned into a mess. 727 00:50:20,120 --> 00:50:23,560 But this is the MasterChef kitchen so, you know, anything can happen. 728 00:50:32,800 --> 00:50:35,920 I want to prove to the judges that I'm versatile, 729 00:50:35,960 --> 00:50:37,640 so I'm doing a dessert today. 730 00:50:37,680 --> 00:50:39,520 I know Gregg's partial to a dessert. 731 00:50:40,840 --> 00:50:45,960 I am making a mille-feuille with pistachio creme patissiere 732 00:50:46,000 --> 00:50:47,840 and a vanilla creme patissiere, 733 00:50:47,880 --> 00:50:50,480 with a rose wine and raspberry coulis. 734 00:50:52,920 --> 00:50:54,760 What's the secret to a top mille-feuille? 735 00:50:54,800 --> 00:50:57,520 What I want from it is when you're sat there, you put your spoon 736 00:50:57,560 --> 00:51:00,400 in it, the pastry is thin enough that you can go through both layers 737 00:51:00,440 --> 00:51:01,560 and get both creams, 738 00:51:01,600 --> 00:51:03,560 and it's got that lovely... SQUELCHING SOUND 739 00:51:03,600 --> 00:51:05,280 What happens if I get... DRY SOUND 740 00:51:05,320 --> 00:51:06,840 Messed it up, didn't I? 741 00:51:09,880 --> 00:51:12,920 He's doing us a mille-feuille with two different types of custard 742 00:51:12,960 --> 00:51:15,120 in the middle of it. He's doing a vanilla custard 743 00:51:15,160 --> 00:51:18,320 and he's doing a pistachio custard. 744 00:51:18,360 --> 00:51:22,360 Nickolas is using pistachio nuts, not pistachio paste. 745 00:51:22,400 --> 00:51:26,560 Actually, just doing pistachio nuts in a custard can sometimes be risky 746 00:51:26,600 --> 00:51:29,160 where you get a colour, but you don't get any flavour. 747 00:51:30,440 --> 00:51:32,440 I'm going to fold the pistachio in after. 748 00:51:36,840 --> 00:51:39,320 As soon I found out today's challenge is a layer, 749 00:51:39,360 --> 00:51:42,680 what's coming in my mind is like very English dishes. 750 00:51:42,720 --> 00:51:45,160 Cottage pie. I think I probably do a few twists on it, like 751 00:51:45,200 --> 00:51:47,480 put some Korean influence on it. 752 00:51:52,440 --> 00:51:55,560 It's a creamy gochujang beef cottage pie. 753 00:51:55,600 --> 00:51:58,080 Whoa, whoa. What's gochujang? 754 00:51:58,120 --> 00:51:59,840 Korean chilli paste. 755 00:51:59,880 --> 00:52:02,040 With potato and beef? 756 00:52:02,080 --> 00:52:04,280 Yes. What else is going in? 757 00:52:04,320 --> 00:52:06,560 I've got like a mozzarella cheese. 758 00:52:06,600 --> 00:52:09,280 Some grilled aubergines. Grilled courgettes. 759 00:52:09,320 --> 00:52:11,680 My daughter love it. My daughter don't like vegetables, 760 00:52:11,720 --> 00:52:14,720 so I try to just sneak it in and she can have some vegetable as well. 761 00:52:14,760 --> 00:52:16,920 Did you invent this dish for your daughter? 762 00:52:16,960 --> 00:52:19,000 Yeah. Yeah. 100%. 763 00:52:21,440 --> 00:52:24,000 We've got creamy mashed potato, 764 00:52:24,040 --> 00:52:28,000 white sauce, mince, courgettes, 765 00:52:28,040 --> 00:52:32,200 aubergines, mozzarella cheese and chilli flavour. 766 00:52:33,920 --> 00:52:37,320 It might have defined layers, but is it going to be harmonious? 767 00:52:39,840 --> 00:52:41,760 You have 20 minutes left, everybody. 768 00:52:42,920 --> 00:52:44,440 20 minutes, please. 769 00:52:48,280 --> 00:52:50,840 You've burnt your roast tomatoes which was one of your layers. Yes. 770 00:52:50,880 --> 00:52:53,360 You've got about 20 minutes. You've got to get some more roasted. 771 00:52:53,400 --> 00:52:55,120 You can do this. Go, go, go. 772 00:52:59,920 --> 00:53:02,240 I really like the dish that I'm cooking today. 773 00:53:02,280 --> 00:53:06,240 I'm doing a savoury mille-feuille with pear and goat's cheese, 774 00:53:06,280 --> 00:53:09,040 a balsamic glaze and a basil ice cream, 775 00:53:09,080 --> 00:53:10,360 which might be quite risky. 776 00:53:12,480 --> 00:53:14,960 Why this? It's unusual. 777 00:53:15,000 --> 00:53:17,600 It is unusual, but I haven't got a very sweet tooth, 778 00:53:17,640 --> 00:53:20,880 so when it comes to desserts, I love the idea of a mille-feuille, 779 00:53:20,920 --> 00:53:23,640 but I prefer it in a savoury version cos there's nothing 780 00:53:23,680 --> 00:53:25,520 that pastry doesn't work on, in my opinion. 781 00:53:25,560 --> 00:53:29,920 I've made my own rough puff pastry, which I think usually takes at least 782 00:53:29,960 --> 00:53:33,560 two hours, but what I've done is I've cut down the cooling time 783 00:53:33,600 --> 00:53:35,720 by using the freezer rather than the fridge, 784 00:53:35,760 --> 00:53:37,640 so I'm hoping you still get the layers. 785 00:53:37,680 --> 00:53:39,440 There are three mille-feuilles in the room. 786 00:53:39,480 --> 00:53:41,440 You're the only one doing her own pastry. 787 00:53:41,480 --> 00:53:45,040 Does that make you brave, talented or slightly foolish? 788 00:53:45,080 --> 00:53:47,440 I'm not quite sure. We'll find out! 789 00:53:49,520 --> 00:53:53,600 We've got pears with ice cream and mascarpone and yoghurt. 790 00:53:53,640 --> 00:53:57,040 Terri, I think, is taking a massive risk here cos she is actually 791 00:53:57,080 --> 00:54:00,520 making a savoury mille-feuille, which sounds almost like a dessert. 792 00:54:02,360 --> 00:54:04,000 Three minutes. 793 00:54:04,040 --> 00:54:05,640 Come on, you bad boys! 794 00:54:09,560 --> 00:54:12,960 I thought I was going to be stuffed, but I've just cranked the heat up 795 00:54:13,000 --> 00:54:14,320 and they're looking good. 796 00:54:20,600 --> 00:54:22,240 I'm happy with my pastry. 797 00:54:22,280 --> 00:54:24,960 It's got good layers, so I think I'm happy. 798 00:54:25,000 --> 00:54:26,600 It's looking authentic. 799 00:54:28,080 --> 00:54:30,920 90 seconds. 90 seconds. 800 00:54:30,960 --> 00:54:32,880 If you're good, I'll give you a minute and a half. 801 00:54:34,280 --> 00:54:35,880 Piping could be better. 802 00:54:49,800 --> 00:54:51,840 And that's it! Your time is up. 803 00:54:51,880 --> 00:54:53,440 Stop, everybody. Well done. 804 00:55:01,360 --> 00:55:05,640 First up is Terri, who has made a savoury mille-feuille, 805 00:55:05,680 --> 00:55:10,320 Layers of rough puff pastry, filled with balsamic poached pear 806 00:55:10,360 --> 00:55:12,160 and goat's cheese mousse, 807 00:55:12,200 --> 00:55:15,800 served with a balsamic glaze, roasted walnuts, 808 00:55:15,840 --> 00:55:17,720 and a basil-infused ice cream. 809 00:55:18,920 --> 00:55:21,000 Whoa. Layers! 810 00:55:27,080 --> 00:55:31,080 Very clever, very skilful, making your own pastry. 811 00:55:31,120 --> 00:55:32,680 You've got juicy pear. 812 00:55:32,720 --> 00:55:37,120 You've got salty, soft, strong goat's cheese - tangy. 813 00:55:37,160 --> 00:55:40,640 And then you've got almost the bitter oil that comes from nuts. 814 00:55:40,680 --> 00:55:45,680 That, wrapped up in crumbly pastry with the sweetness of balsamic, 815 00:55:45,720 --> 00:55:45,840 That, wrapped up in crumbly pastry with the sweetness of balsamic, 816 00:55:45,880 --> 00:55:47,160 really, really works. 817 00:55:48,680 --> 00:55:51,240 It's quite shocking because it's in no way sweet at all. 818 00:55:51,280 --> 00:55:52,840 It's very, very savoury. 819 00:55:52,880 --> 00:55:54,600 I like it. 820 00:55:54,640 --> 00:55:57,240 I'm going to completely disagree with my learned friend 821 00:55:57,280 --> 00:56:01,120 cos I actually think that's more of a dessert than a savoury dish. 822 00:56:01,160 --> 00:56:02,760 Oh, isn't that interesting? 823 00:56:02,800 --> 00:56:05,960 And even your ice cream with the tinny aniseed flavour of basil 824 00:56:06,000 --> 00:56:09,880 is quite sweet. But it's all that balsamic vinegar underneath. 825 00:56:09,920 --> 00:56:11,600 I'm impressed with your pastry. 826 00:56:11,640 --> 00:56:14,920 It's flaky and it's lovely, and I like it... 827 00:56:14,960 --> 00:56:16,560 Thank you. ..as a dessert. 828 00:56:21,280 --> 00:56:23,680 I've done my absolute best, so that's all I can do. 829 00:56:23,720 --> 00:56:27,200 I can't compete with shop-bought pastry, but, you know, the fact 830 00:56:27,240 --> 00:56:29,800 that they liked mine... Yeah, I'm buzzing. 831 00:56:32,680 --> 00:56:35,600 Zoe has cooked an open lasagne, 832 00:56:35,640 --> 00:56:37,720 pasta sheets layered with crab, 833 00:56:37,760 --> 00:56:41,200 fennel and roasted tomatoes, with mussels, 834 00:56:41,240 --> 00:56:43,800 served with a langoustine sauce. 835 00:56:50,680 --> 00:56:53,600 I think your pasta is made really, really well. I like that a lot. 836 00:56:53,640 --> 00:56:55,560 I think your mussels are cooked very, very nicely. 837 00:56:55,600 --> 00:56:57,600 Your crab meat running through it, very, very sweet. 838 00:56:57,640 --> 00:57:00,640 Your pickled fennel I think is really good. 839 00:57:00,680 --> 00:57:04,800 But your tomatoes, cos they have been fast-roasted, 840 00:57:04,840 --> 00:57:07,200 are really quite wet. Yeah. 841 00:57:07,240 --> 00:57:10,120 The juice of that tomato, which is quite acidic, 842 00:57:10,160 --> 00:57:12,480 is taking away the beauty of that crab. 843 00:57:14,240 --> 00:57:16,880 We've got a sauce made of langoustine, not just the shells. 844 00:57:16,920 --> 00:57:19,040 You've actually got the sweet langoustine meat in there. 845 00:57:19,080 --> 00:57:21,160 That's a luxurious dish. 846 00:57:21,200 --> 00:57:24,000 Those tomatoes are too strong for it, 847 00:57:24,040 --> 00:57:27,640 and the crab and even the mussels are fighting to be heard. 848 00:57:29,560 --> 00:57:32,600 It's just really frustrating that the most simple element 849 00:57:32,640 --> 00:57:36,400 of my dish is the element that let my dish down today. 850 00:57:36,440 --> 00:57:39,280 So, yeah, a little bit angry about that. But... 851 00:57:40,920 --> 00:57:45,600 Woei has made a creamy gochujang chilli and beef cottage pie, 852 00:57:45,640 --> 00:57:49,720 layered with sliced aubergine, courgette, mozzarella cheese 853 00:57:49,760 --> 00:57:51,520 and a bechamel sauce, 854 00:57:51,560 --> 00:57:54,480 topped with piped mashed potato, 855 00:57:54,520 --> 00:57:58,760 served with a Japanese coleslaw with honey and bonito flakes. 856 00:58:00,880 --> 00:58:02,560 Have you got layers? Not quite, 857 00:58:02,600 --> 00:58:04,760 because there's lots of wet stuff in there. 858 00:58:10,320 --> 00:58:15,200 It is so unusual, but I'm finding myself really enjoying it. 859 00:58:15,240 --> 00:58:19,640 There is a sweetness inside of there and there are the crunch 860 00:58:19,680 --> 00:58:22,000 of gently cooked vegetables. 861 00:58:22,040 --> 00:58:26,360 But there is a creaminess that comes from mozzarella and a bechamel. 862 00:58:26,400 --> 00:58:29,760 I can't taste the mozzarella in there because of the gochujang, 863 00:58:29,800 --> 00:58:32,320 the strength of that chilli, but I can feel it 864 00:58:32,360 --> 00:58:35,080 adding to the creaminess of the inside. 865 00:58:35,120 --> 00:58:39,200 You may be a kind of mad professor of cookery. Who knows? 866 00:58:40,360 --> 00:58:42,640 Woei, your mashed potatoes are made really, really nicely. 867 00:58:42,680 --> 00:58:44,760 I like the way that you piped it across the top. 868 00:58:44,800 --> 00:58:46,720 The rest of it, I'm not a fan. I'm sorry. 869 00:58:46,760 --> 00:58:49,120 The flavours are just really confused. 870 00:58:49,160 --> 00:58:53,240 The coleslaw I find really unusual because I've got sweet 871 00:58:53,280 --> 00:58:57,400 honey flavour and then bonito, which is the flavour of tuna, 872 00:58:57,440 --> 00:59:00,600 with my coleslaw. So I've got honey and tuna. 873 00:59:00,640 --> 00:59:03,000 It's just too many different things going on. 874 00:59:05,040 --> 00:59:06,680 Thanks, Gregg. Thanks, John. 875 00:59:12,960 --> 00:59:17,920 Vanessa has cooked a chicken biryani with dried rose petals, 876 00:59:17,960 --> 00:59:21,200 pomegranate, mint, crispy onions 877 00:59:21,240 --> 00:59:23,600 and aromatic rice, 878 00:59:23,640 --> 00:59:26,080 served with a yoghurt and mint raita. 879 00:59:27,920 --> 00:59:30,960 What looks like a beautiful amalgamation of ingredients 880 00:59:31,000 --> 00:59:32,320 but not layers. 881 00:59:32,360 --> 00:59:35,680 You do have layers of spicing, though, so there is metaphorical 882 00:59:35,720 --> 00:59:38,080 layers in there as well. Brilliant! 883 00:59:42,640 --> 00:59:45,120 We most certainly have layers of flavour. 884 00:59:45,160 --> 00:59:48,840 We've even got layers of personality, but we ain't got 885 00:59:48,880 --> 00:59:51,760 physical layers like stripes in the plate. 886 00:59:51,800 --> 00:59:56,440 However, it's a gloriously majestic dish 887 00:59:56,480 --> 00:59:57,120 However, it's a gloriously majestic dish 888 00:59:57,160 --> 00:59:59,160 which is so addictive 889 00:59:59,200 --> 01:00:02,880 I'm struggling to keep my spoon out of it. 890 01:00:02,920 --> 01:00:08,120 It's a beautifully flavoured dish. That rice is really light. 891 01:00:08,160 --> 01:00:08,280 It's a beautifully flavoured dish. That rice is really light. 892 01:00:08,320 --> 01:00:12,320 There is a hint of turmeric, almost dustiness. 893 01:00:12,360 --> 01:00:15,880 That chicken is really salty on purpose. 894 01:00:15,920 --> 01:00:18,680 It's also spicy. And it's also peppery. 895 01:00:20,040 --> 01:00:23,440 Free-flowing bits of rice, bejewelled with bits 896 01:00:23,480 --> 01:00:26,200 of pomegranate and crispy shallot, 897 01:00:26,240 --> 01:00:29,320 giving you crunch and texture. Throughout the whole 898 01:00:29,360 --> 01:00:31,840 thing is the flavour of mint. 899 01:00:31,880 --> 01:00:34,080 Lovely spicy heat. 900 01:00:34,120 --> 01:00:35,600 I think it tastes really good. 901 01:00:38,600 --> 01:00:40,160 I'm feeling super happy. 902 01:00:40,200 --> 01:00:42,960 I'm so glad that I didn't divide the judges. 903 01:00:43,000 --> 01:00:45,400 I think the only one negative is that they couldn't physically 904 01:00:45,440 --> 01:00:48,040 see the layers. But, I mean, like the best things in life, 905 01:00:48,080 --> 01:00:50,680 you have to search a little bit for them, so I'm OK with it. 906 01:00:50,720 --> 01:00:51,720 It's fine. 907 01:00:53,280 --> 01:00:56,320 Matthew has made a puff pastry mille-feuille, 908 01:00:56,360 --> 01:00:59,720 filled with mango and coconut creme patissiere, 909 01:00:59,760 --> 01:01:01,960 topped with a brandy snap, 910 01:01:02,000 --> 01:01:05,960 and served with a caramel mango sauce and coconut crumb. 911 01:01:14,440 --> 01:01:17,840 That's a scruffy mille-feuille, but it tastes fantastic. 912 01:01:19,760 --> 01:01:23,240 Creamy mango, creamy coconut in pastry 913 01:01:23,280 --> 01:01:25,520 is really working for me. 914 01:01:25,560 --> 01:01:29,000 I think your flavours are great. You haven't over-sweetened it. 915 01:01:29,040 --> 01:01:31,040 It's again Caribbean flavours. 916 01:01:31,080 --> 01:01:34,200 You are bringing the sunshine into this kitchen. 917 01:01:34,240 --> 01:01:35,560 I think that's great. 918 01:01:35,600 --> 01:01:36,880 I think it's really good. 919 01:01:36,920 --> 01:01:38,920 We've got a brandy snap, 920 01:01:38,960 --> 01:01:42,320 you've made a coconut crumb, which I really like. 921 01:01:42,360 --> 01:01:45,120 I'm amazed you got it all done, cos I thought 922 01:01:45,160 --> 01:01:46,520 you were really pushing it. 923 01:01:49,520 --> 01:01:51,360 I managed to get it all on a plate. 924 01:01:51,400 --> 01:01:53,120 HE LAUGHS 925 01:01:53,160 --> 01:01:55,640 I'm happy that they liked it. That's the main thing. 926 01:01:57,800 --> 01:02:01,080 Finally, Nickolas has also made a mille-feuille 927 01:02:01,120 --> 01:02:02,960 of puff pastry layers, 928 01:02:03,000 --> 01:02:06,560 one with pistachio creme patissiere and raspberries, 929 01:02:06,600 --> 01:02:10,320 the other with a vanilla creme patissiere and raspberries, 930 01:02:10,360 --> 01:02:14,200 served with a rose wine and raspberry coulis. 931 01:02:14,240 --> 01:02:16,840 There's not a lot of coulis on there, is there? 932 01:02:16,880 --> 01:02:20,360 Yeah, I think I was trying to be careful with my presentation. 933 01:02:20,400 --> 01:02:22,280 I should have been a bit more generous. 934 01:02:27,280 --> 01:02:30,480 Love your thin, crispy bits of pastry with 935 01:02:30,520 --> 01:02:32,600 the dusting of icing sugar across the top. 936 01:02:32,640 --> 01:02:35,480 The sweet juice coming from that raspberry, slightly sharp 937 01:02:35,520 --> 01:02:37,840 and sour, but sweet. It's great. 938 01:02:37,880 --> 01:02:40,720 Your creme patissiere, the pistachio one, 939 01:02:40,760 --> 01:02:42,120 you've used pistachio nuts 940 01:02:42,160 --> 01:02:44,080 and I don't have the flavour of pistachios. 941 01:02:44,120 --> 01:02:46,360 And that usually comes from pistachio paste. 942 01:02:46,400 --> 01:02:48,360 The nuts don't deliver the real flavour. 943 01:02:48,400 --> 01:02:52,280 The little bit of coulis I've got is nice. 944 01:02:52,320 --> 01:02:53,680 I like it. 945 01:02:53,720 --> 01:02:56,720 John's got a couple of issues with it, but I really like getting 946 01:02:56,760 --> 01:02:59,480 a mouthful of icing sugar that almost makes me cough, 947 01:02:59,520 --> 01:03:01,880 followed by loads and loads of sweetness afterwards 948 01:03:01,920 --> 01:03:03,840 of vanilla creme pat and raspberries. 949 01:03:03,880 --> 01:03:05,880 I'm into it. Thank you. 950 01:03:09,880 --> 01:03:12,080 I'm like a plant in the sunlight. 951 01:03:12,120 --> 01:03:14,960 Like, every time I get good feedback, I'm just like... 952 01:03:15,000 --> 01:03:16,800 I just want to grow, grow, grow, grow! 953 01:03:19,600 --> 01:03:23,760 We've got six contestants and they're all good. 954 01:03:23,800 --> 01:03:26,400 But we've only got four places in the quarterfinal. 955 01:03:26,440 --> 01:03:28,080 We've got a really tough decision. 956 01:03:30,280 --> 01:03:33,720 Terri's mille-feuille with the pears, the basil ice cream - 957 01:03:33,760 --> 01:03:34,960 slightly unusual. 958 01:03:35,000 --> 01:03:36,880 I thought it was actually more of a dessert, 959 01:03:36,920 --> 01:03:39,040 but it was well made. There's no two ways about it. 960 01:03:39,080 --> 01:03:43,680 Terri produced a dish that we both enjoyed, and she's the only one 961 01:03:43,720 --> 01:03:45,760 in the room that managed to make her own pastry. 962 01:03:45,800 --> 01:03:46,880 She's good. 963 01:03:46,920 --> 01:03:49,080 Terri should have a quarterfinal place. 964 01:03:49,120 --> 01:03:52,240 Another mille-feuille that really worked very well was Matthew's. 965 01:03:52,280 --> 01:03:55,120 Coconut, mango, white chocolate, caramel, 966 01:03:55,160 --> 01:03:57,080 all on one plate, a coconut crumb. 967 01:03:57,120 --> 01:03:59,360 Huge amount of work he put into that. 968 01:03:59,400 --> 01:04:01,400 It tasted great. 969 01:04:01,440 --> 01:04:03,080 Put him through. Put him through! 970 01:04:03,120 --> 01:04:06,160 We got two absolute certs through to the quarterfinal, 971 01:04:06,200 --> 01:04:09,560 then we've got four. Where do we go here? 972 01:04:09,600 --> 01:04:13,040 That biryani cooked by Vanessa I think was probably the tastiest 973 01:04:13,080 --> 01:04:15,080 dish she's made in the competition so far. 974 01:04:15,120 --> 01:04:18,560 She did do a layer of rice, a layer of meat, a layer of rice, a layer 975 01:04:18,600 --> 01:04:20,400 of meat, then the rice across the top. 976 01:04:20,440 --> 01:04:22,880 It definitely had layers, but you couldn't see them. 977 01:04:22,920 --> 01:04:25,760 I mean, that was restaurant-quality food, let's be fair. 978 01:04:25,800 --> 01:04:29,080 Woei, I think, is skating on very thin ice right now. 979 01:04:29,120 --> 01:04:31,000 I liked the flavour of his dish. 980 01:04:31,040 --> 01:04:32,440 I did. And the coleslaw. 981 01:04:32,480 --> 01:04:34,120 You really did not like it. 982 01:04:34,160 --> 01:04:37,680 Gochujang Korean chilli paste with cream and mince, 983 01:04:37,720 --> 01:04:40,040 courgettes and aubergines. 984 01:04:40,080 --> 01:04:43,400 I'm really sorry. It just doesn't belong together. 985 01:04:43,440 --> 01:04:48,280 Zoe made for us a layered lasagne with crab and mussels. 986 01:04:48,320 --> 01:04:50,560 We know she can make pasta. We've seen that before. 987 01:04:50,600 --> 01:04:54,000 Tomato and crab inside the lasagne was always going to be 988 01:04:54,040 --> 01:04:55,560 a difficult one to pull off. 989 01:04:55,600 --> 01:04:59,000 But the tomatoes really overpowered the whole dish. 990 01:05:00,480 --> 01:05:03,640 It's fair to say that I enjoyed Nickolas's dish a lot 991 01:05:03,680 --> 01:05:05,040 more than you did. 992 01:05:05,080 --> 01:05:06,960 Some really fine pastry. 993 01:05:07,000 --> 01:05:09,000 A creme pat, one that was packed full of vanilla, 994 01:05:09,040 --> 01:05:11,760 the other one that was subtle of pistachio. 995 01:05:11,800 --> 01:05:15,120 Raspberry and rose coulis, we got two little drops of it. 996 01:05:15,160 --> 01:05:18,240 It tasted wonderful. He needed to have more of that. 997 01:05:18,280 --> 01:05:19,840 But the work was good. 998 01:05:21,560 --> 01:05:24,920 I might have like selective hearing, but I feel like what I heard 999 01:05:24,960 --> 01:05:26,960 was positive and enough to get me through. 1000 01:05:29,080 --> 01:05:32,560 If I can go into the quarterfinals, yep, I'd be very happy. 1001 01:05:32,600 --> 01:05:34,840 If I'm going home, I've got no regret. 1002 01:05:36,480 --> 01:05:38,640 I'm feeling nervous about the decision, yeah. 1003 01:05:38,680 --> 01:05:41,200 I just want to get it over with and out the way now, and find out. 1004 01:05:42,600 --> 01:05:45,280 I didn't come here with, like, a competitive mind-set, 1005 01:05:45,320 --> 01:05:48,920 but it's, like, I really enjoy cooking in that kitchen. 1006 01:05:48,960 --> 01:05:50,240 I don't want to go home! 1007 01:05:59,880 --> 01:06:02,840 Can I just say to all six of you, thank you very much indeed. 1008 01:06:02,880 --> 01:06:04,320 You are a talented bunch. 1009 01:06:04,360 --> 01:06:05,520 Some great food. 1010 01:06:08,840 --> 01:06:12,160 We thought two of you were absolutely outstanding. 1011 01:06:15,400 --> 01:06:16,360 Terri... 1012 01:06:17,520 --> 01:06:19,920 ..Matthew, congratulations, 1013 01:06:19,960 --> 01:06:21,680 you are MasterChef quarterfinalists. 1014 01:06:21,720 --> 01:06:23,040 WHISPERING:Well done. 1015 01:06:29,280 --> 01:06:30,960 Vanessa. 1016 01:06:31,000 --> 01:06:33,080 Now, you know what we said about the layers. 1017 01:06:35,800 --> 01:06:40,200 However, it was a gloriously majestic piece of work. 1018 01:06:40,240 --> 01:06:40,480 However, it was a gloriously majestic piece of work. 1019 01:06:40,520 --> 01:06:43,000 You're a quarterfinalist. Congratulations. 1020 01:06:44,320 --> 01:06:45,440 Thank you. 1021 01:06:48,600 --> 01:06:51,040 The first person leaving us is... 1022 01:06:56,440 --> 01:06:57,480 ..Woei. 1023 01:06:58,840 --> 01:07:00,840 Thank you very, very much indeed. 1024 01:07:00,880 --> 01:07:02,680 Good luck, guys. Thanks, Woei. 1025 01:07:06,280 --> 01:07:09,520 The second person leaving the competition is... 1026 01:07:15,880 --> 01:07:16,880 ..Zoe. 1027 01:07:18,800 --> 01:07:20,720 Zoe, sad to see you go. 1028 01:07:20,760 --> 01:07:22,920 Thank you very much indeed. Thank you. Well done, guys! 1029 01:07:22,960 --> 01:07:24,720 Thanks very much indeed. Take care. 1030 01:07:28,240 --> 01:07:29,720 It's been so amazing. 1031 01:07:29,760 --> 01:07:32,400 I'm just really grateful to have had the opportunity to cook 1032 01:07:32,440 --> 01:07:33,960 in the MasterChef kitchen. 1033 01:07:34,000 --> 01:07:37,000 But I'm probably going to go out for dinner a lot and stay away 1034 01:07:37,040 --> 01:07:40,040 from the kitchen and give myself a break. 1035 01:07:41,680 --> 01:07:44,080 I've got an apron, so, yeah, I proved myself. 1036 01:07:44,120 --> 01:07:47,760 I'm a part of the MasterChef, and I remember my journey 1037 01:07:47,800 --> 01:07:49,080 to the MasterChef has ended, 1038 01:07:49,120 --> 01:07:53,000 but my passion for food is just beginning. 1039 01:07:56,120 --> 01:07:58,760 You four are MasterChef quarterfinalists. 1040 01:07:58,800 --> 01:08:00,800 How about that? Yeah! 1041 01:08:00,840 --> 01:08:01,960 Oh, my God! 1042 01:08:04,320 --> 01:08:05,760 I just can't believe it. 1043 01:08:05,800 --> 01:08:07,960 I want to show them that I can be a finalist, not 1044 01:08:08,000 --> 01:08:09,800 just a quarterfinalist. 1045 01:08:09,840 --> 01:08:12,720 I can't put it into words. It just... It feels unbelievable. 1046 01:08:12,760 --> 01:08:15,560 Definitely be some celebrations tonight, yeah. 1047 01:08:15,600 --> 01:08:17,720 I'm so thankful. I'm so thankful. 1048 01:08:17,760 --> 01:08:22,120 Just to hear that I was in the top two again is like... 1049 01:08:22,160 --> 01:08:24,040 I'm just really, really happy. 1050 01:08:24,080 --> 01:08:27,160 I never in a million years thought I'd be good enough to get here. 1051 01:08:30,960 --> 01:08:34,080 Next time, it's the quarterfinal... 1052 01:08:34,120 --> 01:08:35,200 Woo-ooh! 1053 01:08:35,240 --> 01:08:40,240 ..and Matthew, Vanessa, Nickolas and Terri 1054 01:08:40,280 --> 01:08:40,800 ..and Matthew, Vanessa, Nickolas and Terri 1055 01:08:40,840 --> 01:08:43,800 return to face their toughest challenge yet... 1056 01:08:43,840 --> 01:08:45,240 Boom! 1057 01:08:45,280 --> 01:08:47,320 ..as they battle for a place... 1058 01:08:47,360 --> 01:08:49,600 It smells great. ..in knockout week. 1059 01:08:49,640 --> 01:08:52,280 I mean, I'm doing my happy dance. I can't stop smiling.