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.