1 00:00:02,760 --> 00:00:05,280 It's the second week of MasterChef heats. 2 00:00:06,520 --> 00:00:10,280 Last time, nine home cooks auditioned for a place 3 00:00:10,320 --> 00:00:12,240 in this year's competition. 4 00:00:13,640 --> 00:00:14,840 Be right back. 5 00:00:14,880 --> 00:00:18,800 I am finding your chicken completely and utterly addictive. 6 00:00:18,840 --> 00:00:20,120 Thank you. 7 00:00:20,160 --> 00:00:21,840 I think it's a really good start. 8 00:00:23,280 --> 00:00:25,320 Only seven earned an apron 9 00:00:25,360 --> 00:00:29,120 and the chance to become MasterChef champion. 10 00:00:29,160 --> 00:00:31,280 {\an8}It's a lot more intimidating going into the kitchen. 11 00:00:31,320 --> 00:00:32,920 There's a lot less of us. 12 00:00:32,960 --> 00:00:35,000 I really need to up my game. 13 00:00:35,040 --> 00:00:36,600 {\an8}Pressure's really intense. 14 00:00:36,640 --> 00:00:39,160 {\an8}I'm sure the butterflies will be going again. 15 00:00:39,200 --> 00:00:41,360 {\an8}For me, the biggest takeaway is stick to the brief, 16 00:00:41,400 --> 00:00:44,000 {\an8}follow your process, don't get distracted. 17 00:00:45,760 --> 00:00:49,480 Tonight, they face two tough challenges. 18 00:00:49,520 --> 00:00:50,840 Calm down, dear. 19 00:00:51,920 --> 00:00:54,440 First, a brief set by one of the country's 20 00:00:54,480 --> 00:00:56,920 most renowned restaurant critics... 21 00:00:56,960 --> 00:00:59,520 Technical brilliance is for nothing if it's not nice to eat. 22 00:00:59,560 --> 00:01:02,800 ..before going head-to-head in a cook-off. 23 00:01:02,840 --> 00:01:05,880 I absolutely love it! 24 00:01:07,520 --> 00:01:10,120 They've got their aprons. The competition has begun. 25 00:01:10,160 --> 00:01:12,440 They are going to have to rise to the occasion. 26 00:01:12,480 --> 00:01:14,760 Come on! Let's turn up the heat. 27 00:01:34,360 --> 00:01:35,480 Good to see you. 28 00:01:35,520 --> 00:01:37,680 You've all got your MasterChef aprons. 29 00:01:37,720 --> 00:01:40,120 Very, very well done. 30 00:01:40,160 --> 00:01:44,320 Now your job is to stay in the competition as long as possible. 31 00:01:44,360 --> 00:01:47,400 Who knows? Maybe all the way to the end. 32 00:01:49,200 --> 00:01:51,200 You have been set a brief, 33 00:01:51,240 --> 00:01:54,480 and that brief is to create a wonderful dish 34 00:01:54,520 --> 00:01:57,160 using a batter or a dough. 35 00:01:57,200 --> 00:02:00,080 WE didn't actually set that brief. 36 00:02:00,120 --> 00:02:02,960 That brief was set by a special guest. 37 00:02:04,360 --> 00:02:08,920 Ladies and gentlemen, food writer, restaurant critic Jay Rayner. 38 00:02:08,960 --> 00:02:10,280 Ladies and gentlemen, food writer, restaurant critic Jay Rayner. 39 00:02:17,520 --> 00:02:19,360 Welcome, Jay. Lovely to be here. 40 00:02:20,640 --> 00:02:23,480 There are batters and doughs in almost every culinary tradition 41 00:02:23,520 --> 00:02:25,760 around the world, and people therefore assume 42 00:02:25,800 --> 00:02:27,680 that it's very simple, but it isn't. 43 00:02:27,720 --> 00:02:30,320 It takes a lot of technique and it takes a lot of skill, 44 00:02:30,360 --> 00:02:34,520 plus I really get excited when people crank up the deep-fat fryer. 45 00:02:37,240 --> 00:02:40,080 We can only take the best cooks through. 46 00:02:41,800 --> 00:02:45,000 Ladies and gentlemen, one hour and 30 minutes. 47 00:02:45,040 --> 00:02:46,360 Let's cook. 48 00:02:51,720 --> 00:02:54,480 {\an8}There is quite a fine line between success and failure 49 00:02:54,520 --> 00:02:56,920 {\an8}when you're dealing with batters and doughs. 50 00:02:56,960 --> 00:03:00,200 Either it's light and it's crisp and it's joyous, 51 00:03:00,240 --> 00:03:03,000 or it's a deep, dank thud. 52 00:03:03,040 --> 00:03:07,240 I'm hoping for lots of light and joyous and few of the dank thuds. 53 00:03:09,480 --> 00:03:12,200 Jay Rayner is the one person who could have come through the door 54 00:03:12,240 --> 00:03:14,320 that would have made me go, "Ooh!" 55 00:03:14,360 --> 00:03:15,960 Pressure's really on now. 56 00:03:16,000 --> 00:03:18,560 Proper chuffed - scared, but proper chuffed. 57 00:03:20,240 --> 00:03:21,640 So excited to cook for Jay Rayner. 58 00:03:21,680 --> 00:03:25,760 When he walked in, I was trying to hide my little fan person smile, 59 00:03:25,800 --> 00:03:28,200 but you can't hide it. It's amazing. 60 00:03:28,240 --> 00:03:32,840 Bristol-based bricklayer Adam's culinary hero was his father, 61 00:03:32,880 --> 00:03:33,040 Bristol-based bricklayer Adam's culinary hero was his father, 62 00:03:33,080 --> 00:03:35,520 also a bricklayer who loved to cook. 63 00:03:36,840 --> 00:03:40,240 After a few minor errors in his audition round... 64 00:03:40,280 --> 00:03:42,080 Your sauce needs work. 65 00:03:42,120 --> 00:03:46,680 ..he secured himself an apron with an impressive pasta dish. 66 00:03:46,720 --> 00:03:49,120 Making any filled pasta is the hardest pasta to make, 67 00:03:49,160 --> 00:03:50,760 and you've done really, really well. 68 00:03:51,960 --> 00:03:53,640 I think he's a great cook. 69 00:03:53,680 --> 00:03:54,960 Now he's got his confidence, 70 00:03:55,000 --> 00:03:57,520 I hope we're going to see something brilliant from him. 71 00:04:00,960 --> 00:04:02,760 What are you cooking for us today? 72 00:04:02,800 --> 00:04:04,920 I'm cooking you chicken and waffles. 73 00:04:04,960 --> 00:04:06,200 Oh, wow! 74 00:04:06,240 --> 00:04:09,280 My little one-year-old absolutely adores waffles, 75 00:04:09,320 --> 00:04:11,760 so it's something I'm comfortable with. 76 00:04:11,800 --> 00:04:15,800 And the chicken traditionally should be deep-fried, shouldn't it? 77 00:04:15,840 --> 00:04:17,880 So I still get the deep-fat fryer. Yes. 78 00:04:17,920 --> 00:04:21,920 And I'm going to batter some pickles and fry them as well, 79 00:04:21,960 --> 00:04:23,480 so you're getting frickles as well. 80 00:04:23,520 --> 00:04:26,200 Oh! That makes me very happy. 81 00:04:28,520 --> 00:04:30,720 JOHN:Adam's dish has got two very different batters, 82 00:04:30,760 --> 00:04:33,480 one for his waffles, like a thick American pancake batter, 83 00:04:33,520 --> 00:04:35,640 and the other one is for his frickles, 84 00:04:35,680 --> 00:04:38,720 which is more like the coating for your fish when you go to the chippy. 85 00:04:38,760 --> 00:04:42,960 Waffle, chicken, frickles, and coleslaw, with a maple butter - 86 00:04:43,000 --> 00:04:44,640 it's definitely naughty. 87 00:04:46,280 --> 00:04:48,520 I will admit that, when I came up with this brief, 88 00:04:48,560 --> 00:04:49,960 my mind didn't go to waffles. 89 00:04:50,000 --> 00:04:54,600 It's an American south classic, and I really like it. 90 00:04:54,640 --> 00:04:56,960 {\an8}I'm going to get a lot of stick on the building site 91 00:04:57,000 --> 00:04:59,160 {\an8}for putting some pretty garnishes on my dish, 92 00:04:59,200 --> 00:05:00,800 but it's the MasterChef kitchen. 93 00:05:00,840 --> 00:05:03,240 If you're doing fried chicken and waffles, make it pretty. 94 00:05:05,960 --> 00:05:08,280 If you don't start confident, you won't finish confident, 95 00:05:08,320 --> 00:05:11,040 so let's go for it. 96 00:05:11,080 --> 00:05:15,240 24-year-old personal trainer Cliodhna's sticky toffee pudding 97 00:05:15,280 --> 00:05:20,160 won her plaudits in the audition test, despite her decorative touches. 98 00:05:20,200 --> 00:05:20,640 won her plaudits in the audition test, despite her decorative touches. 99 00:05:20,680 --> 00:05:24,560 That's quite a thick, big piece of peanut brittle. 100 00:05:24,600 --> 00:05:27,040 As for the rest of it, 101 00:05:27,080 --> 00:05:28,280 I think it's delightful. 102 00:05:30,240 --> 00:05:32,720 I have been impressed with Cliodhna, I have. 103 00:05:32,760 --> 00:05:34,440 I know she's got potential. 104 00:05:34,480 --> 00:05:37,600 Today, in front of Jay Rayner, I want her to prove it. 105 00:05:38,640 --> 00:05:42,120 I was inspired to do this dish because it's something that I made 106 00:05:42,160 --> 00:05:45,160 {\an8}for my boyfriend on Valentine's Day and he really, really liked it. 107 00:05:45,200 --> 00:05:47,600 So hopefully Liam has a good palate, 108 00:05:47,640 --> 00:05:50,920 and it's not going to screw me up on this challenge. 109 00:05:50,960 --> 00:05:52,640 Can I say, "Screw me up"? 110 00:05:55,480 --> 00:05:56,840 What are you cooking for us today? 111 00:05:56,880 --> 00:05:58,560 So today I'm going to make for you 112 00:05:58,600 --> 00:06:01,680 tempura squid with black garlic and squid ink aioli, 113 00:06:01,720 --> 00:06:04,280 caper and raisin puree, and edible flowers. 114 00:06:04,320 --> 00:06:06,160 Well, that sounds very pretty. 115 00:06:06,200 --> 00:06:07,760 When you heard what the brief was, 116 00:06:07,800 --> 00:06:09,640 did this idea come to you immediately? 117 00:06:09,680 --> 00:06:13,960 Yeah. I really love doing squid and different battered things at home, 118 00:06:14,000 --> 00:06:16,560 and I love a fresh flavour, so I thought 119 00:06:16,600 --> 00:06:18,640 this would be a great thing to bring to the table. 120 00:06:21,760 --> 00:06:24,720 The coating on the outside of that squid is paramount. 121 00:06:24,760 --> 00:06:29,200 A tempura batter, a light batter from Japan. 122 00:06:29,240 --> 00:06:32,480 The idea of a tempura batter is it's really, really thin. 123 00:06:32,520 --> 00:06:34,920 It's almost completely translucent. 124 00:06:34,960 --> 00:06:36,640 And what happens when you bite into it? 125 00:06:36,680 --> 00:06:38,200 It is really crunchy. 126 00:06:39,960 --> 00:06:41,920 MasterChef is a pressurised environment. 127 00:06:41,960 --> 00:06:44,680 Is it more pressure when someone like Jay comes in? 128 00:06:44,720 --> 00:06:47,760 Absolutely. Yeah. There's three of you to please now, not two, 129 00:06:47,800 --> 00:06:51,080 so it's another third as much scary. 130 00:06:53,600 --> 00:06:56,640 If Cliodhna had told me that she was doing tempura squid 131 00:06:56,680 --> 00:07:01,120 with a black garlic and squid aioli, or with a raisin and caper puree, 132 00:07:01,160 --> 00:07:02,120 with a black garlic and squid aioli, or with a raisin and caper puree, 133 00:07:02,160 --> 00:07:04,480 that would have struck me as fine. Interesting. 134 00:07:04,520 --> 00:07:07,240 But both of those at the same time on the plate? 135 00:07:07,280 --> 00:07:10,240 All those flavours could end up fighting each other. 136 00:07:10,280 --> 00:07:12,080 That could work against her. 137 00:07:15,840 --> 00:07:18,160 Toy developer Omar from Barnsley 138 00:07:18,200 --> 00:07:20,920 let his playful and creative side shine 139 00:07:20,960 --> 00:07:25,520 with his debut audition round dish of big burger dumplings. 140 00:07:25,560 --> 00:07:25,680 with his debut audition round dish of big burger dumplings. 141 00:07:27,080 --> 00:07:29,360 I think this is a really clever idea. 142 00:07:30,520 --> 00:07:32,120 He is different, 143 00:07:32,160 --> 00:07:34,840 and I've no idea what he's going to come up with today. 144 00:07:36,320 --> 00:07:38,680 {\an8}Definitely would say one of my strengths is creativity. 145 00:07:38,720 --> 00:07:41,560 {\an8}I think I'm showing them things they potentially haven't seen before, 146 00:07:41,600 --> 00:07:45,480 so hopefully I can keep surprising them with my flavour combinations 147 00:07:45,520 --> 00:07:47,080 and style of cooking. 148 00:07:49,080 --> 00:07:52,360 I'm doing a cod and onion bhaji with a curry sauce. 149 00:07:52,400 --> 00:07:54,600 There's a smoked aloo gobi mash. 150 00:07:54,640 --> 00:07:58,120 How did you come across a cod bhaji? 151 00:07:58,160 --> 00:08:01,160 I was making a fish curry one day, and we had the bhaji with it, 152 00:08:01,200 --> 00:08:04,200 and it just tasted lovely, and just started going through my head. 153 00:08:04,240 --> 00:08:07,040 So you started putting bits of fish in your bhaji when...? 154 00:08:07,080 --> 00:08:08,480 Yeah. Just thought, "Why not?" 155 00:08:08,520 --> 00:08:10,840 When I was growing up, it was just me and my mum. 156 00:08:10,880 --> 00:08:13,840 But every month she'd take us out for a date night, the two of us, 157 00:08:13,880 --> 00:08:15,640 to our favourite Indian restaurant, 158 00:08:15,680 --> 00:08:17,840 So it reminds me of the kind of food I ate growing up. 159 00:08:17,880 --> 00:08:20,520 So bhajis do require a batter. Yeah. 160 00:08:20,560 --> 00:08:22,880 It's not the same as a Western, European batter. 161 00:08:22,920 --> 00:08:24,680 It's significantly different. 162 00:08:24,720 --> 00:08:27,320 Yes, so you kind of add the gram flour to bring it all together, 163 00:08:27,360 --> 00:08:30,240 and that's how you get all the nice crispiness from it. 164 00:08:32,920 --> 00:08:36,000 Flecks of fish mixed together with lots and lots of onions, 165 00:08:36,040 --> 00:08:39,440 a little bit of butter, and then gram flour added to that. 166 00:08:39,480 --> 00:08:43,800 Gram flour, the flour of chickpeas. It's really quite dry. 167 00:08:43,840 --> 00:08:46,440 And there's a craft to making a bhaji because you can only put 168 00:08:46,480 --> 00:08:50,040 a small amount of liquid in it, otherwise it becomes more of a dough 169 00:08:50,080 --> 00:08:51,560 rather than a batter. 170 00:08:52,920 --> 00:08:57,240 What I'm hoping for from Omar is something light and spicy, 171 00:08:57,280 --> 00:09:01,840 that crisp, aerating crunch that echoes in the crevices of the skull. 172 00:09:01,880 --> 00:09:03,800 I want a bit of that from him. 173 00:09:04,880 --> 00:09:07,280 Ladies and gentlemen, you've got 45 minutes left. 174 00:09:07,320 --> 00:09:09,640 Just 45 minutes. 175 00:09:09,680 --> 00:09:12,120 Ooh! What's that? It smells really good. 176 00:09:14,240 --> 00:09:17,960 34-year-old Forest was born in Hong Kong. 177 00:09:18,000 --> 00:09:21,040 His cooking is influenced by his extensive travels. 178 00:09:22,240 --> 00:09:26,200 He made a strong first impression with an apple cake dessert. 179 00:09:27,360 --> 00:09:29,000 I think it's professional quality. 180 00:09:30,720 --> 00:09:34,000 He's already made a dough that really, really impressed, 181 00:09:34,040 --> 00:09:37,160 so, Forest, more of the same, my friend. 182 00:09:38,880 --> 00:09:40,080 Right. 183 00:09:40,120 --> 00:09:42,120 When I go into something, I get really focused, 184 00:09:42,160 --> 00:09:44,280 and everything else just disappears, 185 00:09:44,320 --> 00:09:46,280 so hopefully I can continue doing that. 186 00:09:47,560 --> 00:09:49,920 {\an8}It took me a while to actually come to what I wanted 187 00:09:49,960 --> 00:09:52,200 because, personally, I don't fry a lot of stuff. 188 00:09:55,040 --> 00:09:56,560 I notice you've got gelatine. 189 00:09:56,600 --> 00:09:58,360 You've got a liqueur here. 190 00:09:58,400 --> 00:09:59,400 What are you making? 191 00:09:59,440 --> 00:10:00,960 I'm making a blueberry tart. 192 00:10:01,000 --> 00:10:02,560 Well, that's quite a challenge. 193 00:10:02,600 --> 00:10:05,680 Have you made the pastry from scratch here on the bench? 194 00:10:05,720 --> 00:10:07,480 I've just made a pastry from scratch, 195 00:10:07,520 --> 00:10:09,160 and currently blind bake it, 196 00:10:09,200 --> 00:10:11,760 and then put a frangipane on it to bake it again. 197 00:10:11,800 --> 00:10:14,800 And then once it cools down, I'm going to put blueberry jelly, 198 00:10:14,840 --> 00:10:18,240 which will include liqueur, and then top with some whipped cream, 199 00:10:18,280 --> 00:10:20,200 and then some caramelised nuts. 200 00:10:20,240 --> 00:10:22,080 Just curious - you went the dough route. 201 00:10:22,120 --> 00:10:24,560 You didn't want to deep fry something. Exactly, yes. 202 00:10:24,600 --> 00:10:26,000 I really like sweet foods. 203 00:10:26,040 --> 00:10:27,640 In the past, when I travelled to Paris, 204 00:10:27,680 --> 00:10:29,800 I would always go to different patisseries 205 00:10:29,840 --> 00:10:31,720 and just try out a lot of different things. 206 00:10:31,760 --> 00:10:34,280 And, yeah, this is the kind of thing I love to do and eat. 207 00:10:37,840 --> 00:10:40,680 That pastry has to be really, really thin. 208 00:10:40,720 --> 00:10:42,880 That frangipane inside has to be lovely and soft, 209 00:10:42,920 --> 00:10:44,760 and rich with almonds. 210 00:10:44,800 --> 00:10:47,200 The flavour of blueberry is really very sharp, 211 00:10:47,240 --> 00:10:48,400 and Chantilly cream. 212 00:10:48,440 --> 00:10:51,560 This shouts of a confident man. 213 00:10:51,600 --> 00:10:53,320 Let's hope he gets his timings right. 214 00:10:53,360 --> 00:10:55,160 Are you making three individual tarts? 215 00:10:55,200 --> 00:10:56,880 I am making three individual tarts, yes. 216 00:10:56,920 --> 00:10:58,600 If one's bigger, I'll have it. 217 00:10:58,640 --> 00:11:01,680 You guys, you guys fight over it. Yeah, OK. 218 00:11:01,720 --> 00:11:06,520 Forest has said that the patisseries of Paris is his inspiration. 219 00:11:06,560 --> 00:11:06,720 Forest has said that the patisseries of Paris is his inspiration. 220 00:11:06,760 --> 00:11:08,240 It's my natural habitat. 221 00:11:08,280 --> 00:11:09,960 It's quite a standard. 222 00:11:10,000 --> 00:11:12,280 If he can do that, brilliant. 223 00:11:12,320 --> 00:11:13,960 I'll be very, very excited. 224 00:11:15,800 --> 00:11:20,360 Aged 16, Claire joined the Royal Navy and sailed the seas for six years. 225 00:11:20,400 --> 00:11:21,400 Aged 16, Claire joined the Royal Navy and sailed the seas for six years. 226 00:11:21,440 --> 00:11:24,080 She now owns a cheese and wine shop in Darlington, 227 00:11:24,120 --> 00:11:26,600 and blew the judges away with an interpretation 228 00:11:26,640 --> 00:11:29,000 of her favourite takeaway. 229 00:11:29,040 --> 00:11:31,680 The coating on that chicken with the sesame seeds, 230 00:11:31,720 --> 00:11:33,240 I think that is lovely. 231 00:11:35,160 --> 00:11:37,720 Claire, of course, was fast-tracked straight through, 232 00:11:37,760 --> 00:11:40,040 with the quality of her Korean chicken. 233 00:11:40,080 --> 00:11:41,320 What else has she got? 234 00:11:42,720 --> 00:11:44,880 I'm making fresh pasta for my dish today. 235 00:11:46,320 --> 00:11:48,680 {\an8}Trying to cling onto a little bit of summer, 236 00:11:48,720 --> 00:11:51,240 {\an8}like a bit of lemon, a bit of basil, a bit of burrata. 237 00:11:51,280 --> 00:11:53,280 I'll take you to the Amalfi Coast, you know. 238 00:11:54,680 --> 00:11:56,720 Not literally, I can't afford it, but... 239 00:11:59,920 --> 00:12:01,840 The filling, whipped burrata. Yeah. 240 00:12:01,880 --> 00:12:04,880 Burrata is a sort of even younger version of mozzarella. 241 00:12:04,920 --> 00:12:08,200 And did your mind immediately go to making pasta... Yes. 242 00:12:08,240 --> 00:12:09,440 ..when you saw the brief? 243 00:12:09,480 --> 00:12:11,080 It's something that I love doing. 244 00:12:11,120 --> 00:12:12,800 I get so much relief out of it. 245 00:12:12,840 --> 00:12:15,280 Like, just hand rolling it and making it, it's just nice. 246 00:12:15,320 --> 00:12:17,080 When you've had, like, a bit of a crappy day, 247 00:12:17,120 --> 00:12:19,360 you can just come home and take it out on the pasta dough, 248 00:12:19,400 --> 00:12:20,880 and it's very, like, meditative. 249 00:12:20,920 --> 00:12:22,760 How are you feeling about the competition now? 250 00:12:22,800 --> 00:12:24,000 Erm... 251 00:12:25,320 --> 00:12:26,800 ..ask me in about 30 minutes. 252 00:12:30,760 --> 00:12:34,200 A sharp, sour burrata inside a piece of pasta. Wonderful. 253 00:12:34,240 --> 00:12:36,400 When you bite into it, it should explode with cheese. 254 00:12:36,440 --> 00:12:38,200 Should have ample filling in there. 255 00:12:38,240 --> 00:12:41,520 And then toasted breadcrumbs, giving it texture. 256 00:12:41,560 --> 00:12:44,680 That pasta dough needs to be lovely and thin, 257 00:12:44,720 --> 00:12:47,040 and there has to be more filling than dough. 258 00:12:47,080 --> 00:12:50,080 Otherwise, it's just this doughy thing with a tiny bit of cheese. 259 00:12:52,320 --> 00:12:54,800 Half an hour left, guys. Half an hour left. 260 00:12:56,200 --> 00:13:00,560 Born in northern India, 40-year-old chartered accountant Anurag 261 00:13:00,600 --> 00:13:02,320 now lives in Essex, 262 00:13:02,360 --> 00:13:05,640 and credits his cooking skills to his late mother. 263 00:13:06,880 --> 00:13:10,840 In the audition, he impressed with stunning presentation 264 00:13:10,880 --> 00:13:14,000 and the flavours of his heritage. 265 00:13:14,040 --> 00:13:18,280 Great cookery, great technique, and absolutely delicious. 266 00:13:18,320 --> 00:13:18,400 Great cookery, great technique, and absolutely delicious. 267 00:13:21,120 --> 00:13:23,920 I can't really compare this experience to anything. 268 00:13:23,960 --> 00:13:27,520 {\an8}I think this is the best and most exciting experience of my life. 269 00:13:29,120 --> 00:13:30,360 I love spreadsheets. 270 00:13:30,400 --> 00:13:32,680 It just makes your life so easy. 271 00:13:32,720 --> 00:13:34,400 So when it comes to MasterChef, 272 00:13:34,440 --> 00:13:38,960 I couldn't think of any better way to plan my cook. 273 00:13:39,000 --> 00:13:42,960 Today my biggest worry is, because I'm cooking something 274 00:13:43,000 --> 00:13:46,960 which is very regional to Indian cuisine, 275 00:13:47,000 --> 00:13:48,920 and to appreciate that food, 276 00:13:48,960 --> 00:13:52,760 somebody needs to be aware about it, at least. 277 00:13:52,800 --> 00:13:54,320 What are you making for us today? 278 00:13:54,360 --> 00:13:56,000 So I'm making a dosa for you. 279 00:13:57,160 --> 00:13:58,800 I love dosas. 280 00:13:58,840 --> 00:14:01,880 They are one of the greatest expressions of batter in the world, 281 00:14:01,920 --> 00:14:03,240 so I'm very excited by this. 282 00:14:04,840 --> 00:14:07,920 So dosa is a savoury Indian crepe, 283 00:14:07,960 --> 00:14:10,880 with spiced mashed potatoes, with sambar, 284 00:14:10,920 --> 00:14:12,640 which is a lentil vegetable stew, 285 00:14:12,680 --> 00:14:15,360 served with idli, with a couple of chutneys. 286 00:14:15,400 --> 00:14:16,480 What's an idli? 287 00:14:16,520 --> 00:14:18,280 This is like dumplings. 288 00:14:18,320 --> 00:14:21,280 So idli got semolina, a lot of spices. 289 00:14:21,320 --> 00:14:23,560 And do you make dosa at home a lot? Yes, I do. 290 00:14:23,600 --> 00:14:24,720 When I was growing up, 291 00:14:24,760 --> 00:14:27,720 we didn't have any exposure to any foreign cuisine whatsoever. 292 00:14:27,760 --> 00:14:30,760 So dosa was southern India, that was a kind of a foreign country 293 00:14:30,800 --> 00:14:33,720 for north Indians, so it used to be a treat for us. 294 00:14:36,640 --> 00:14:39,360 Anurag's making two completely different batters. 295 00:14:39,400 --> 00:14:42,280 One batter, made from rice, to make dosa, 296 00:14:42,320 --> 00:14:46,680 and the other batter, made from semolina and water, to make idli. 297 00:14:46,720 --> 00:14:49,640 Idli is steamed. Dosa are fried. 298 00:14:49,680 --> 00:14:52,040 I've never seen idli on MasterChef before. 299 00:14:52,080 --> 00:14:54,120 We've only ever seen dosa on MasterChef once before, 300 00:14:54,160 --> 00:14:55,520 and it didn't work, 301 00:14:55,560 --> 00:14:58,480 so I just hope that Anurag is able to get this right, 302 00:14:58,520 --> 00:15:00,280 because I think it sounds fantastic. 303 00:15:03,680 --> 00:15:05,560 Calm down, dear. 304 00:15:05,600 --> 00:15:08,680 Born in Wales and living in Scotland, 305 00:15:08,720 --> 00:15:12,680 46-year-old Jo is mum to four children. 306 00:15:12,720 --> 00:15:17,280 She was inspired to cook as a child by both her mother and grandmother. 307 00:15:17,320 --> 00:15:18,000 She was inspired to cook as a child by both her mother and grandmother. 308 00:15:18,040 --> 00:15:22,600 In the audition round, she needed to pare back on quantity. 309 00:15:22,640 --> 00:15:22,760 In the audition round, she needed to pare back on quantity. 310 00:15:22,800 --> 00:15:25,720 I'd like to see Jo just calm it down a little bit 311 00:15:25,760 --> 00:15:27,920 and do a couple of things really well, 312 00:15:27,960 --> 00:15:30,120 than lots of things and not get them quite right. 313 00:15:32,520 --> 00:15:34,960 Today I am making a chicken curry pie 314 00:15:35,000 --> 00:15:37,280 {\an8}with an onion bhaji lid, 315 00:15:37,320 --> 00:15:39,440 and some spiced fondant potatoes, 316 00:15:39,480 --> 00:15:42,920 some cauliflower and paneer, and a pickle and a raita. 317 00:15:44,600 --> 00:15:47,560 Oh, dear, I've done it again, haven't I? 318 00:15:50,960 --> 00:15:52,920 How do I put this? What are you thinking, Jo?! 319 00:15:52,960 --> 00:15:55,600 This sounds like a ridiculous amount of stuff to do. 320 00:15:55,640 --> 00:15:57,600 This is quite pared back for me. 321 00:15:57,640 --> 00:16:01,080 You've got a pastry case. Bottom and sides? Yep. 322 00:16:01,120 --> 00:16:03,240 And then the filling is? So you've got chicken curry, 323 00:16:03,280 --> 00:16:05,440 and cauliflower and paneer. 324 00:16:05,480 --> 00:16:07,120 Does it get mixed in with the chicken? No. 325 00:16:07,160 --> 00:16:09,160 It's separate? Separate. I'm hiding it in the pie 326 00:16:09,200 --> 00:16:11,440 so it doesn't look like I've put too much on the plate. 327 00:16:11,480 --> 00:16:13,520 What about the bhaji top? Where'd that come from? 328 00:16:13,560 --> 00:16:15,800 There might have been wine involved. 329 00:16:15,840 --> 00:16:17,440 I love onion bhajis. 330 00:16:17,480 --> 00:16:19,120 How did you feel about cooking for Jay? 331 00:16:19,160 --> 00:16:20,400 I'm a little bit excited. 332 00:16:20,440 --> 00:16:21,960 Your face lit up when he walked in. 333 00:16:22,000 --> 00:16:23,000 Yeah. Why's that? 334 00:16:23,040 --> 00:16:25,280 Sunday's not a Sunday till I've read your column. 335 00:16:25,320 --> 00:16:27,160 This is a woman of impeccable taste. 336 00:16:29,760 --> 00:16:32,440 JOHN:Jo's taken some chicken, cooked them in a pressure cooker. 337 00:16:32,480 --> 00:16:34,280 In another pan, she's got paneer, 338 00:16:34,320 --> 00:16:37,240 that lovely cheese from India, with cauliflower, 339 00:16:37,280 --> 00:16:39,080 which she's roasting with spices. 340 00:16:39,120 --> 00:16:42,320 The amount of sauce into that pie is really important, 341 00:16:42,360 --> 00:16:46,200 and Jo's reducing that curry sauce down so it's really, really thick. 342 00:16:46,240 --> 00:16:50,360 I hope we don't end up with a pastry cup which is dry, 343 00:16:50,400 --> 00:16:52,440 with a pie filling which is dry, 344 00:16:52,480 --> 00:16:54,240 and a dry onion bhaji across the top. 345 00:16:55,440 --> 00:16:57,760 Jo's given herself a huge amount of work. 346 00:16:57,800 --> 00:17:00,720 She seems to be soldiering on, but I'm concerned right now. 347 00:17:00,760 --> 00:17:02,800 I'm a bit nervous about my pie cases, 348 00:17:02,840 --> 00:17:06,080 but hopefully I'm not serving soggy bottoms. 349 00:17:10,680 --> 00:17:12,840 Come on, babies. 350 00:17:12,880 --> 00:17:15,560 Contestants, you have five minutes. 351 00:17:21,600 --> 00:17:24,160 I'm really short on time. I think they're OK. 352 00:17:26,240 --> 00:17:28,120 Come on, mate. You've got three minutes. 353 00:17:28,160 --> 00:17:30,360 That last dosa's going to have to go on last minute. 354 00:17:32,920 --> 00:17:35,160 Oh, my God. I can't breathe. 355 00:17:35,200 --> 00:17:37,760 Your pie case is still in the oven? Yeah. Whoa! 356 00:17:39,560 --> 00:17:42,680 Final minute. Final 60 seconds. 357 00:17:43,960 --> 00:17:45,440 Sod it. 358 00:17:45,480 --> 00:17:47,400 I'm going to have to go for it, I think. 359 00:17:55,440 --> 00:17:57,080 Cooked? Yeah. Doing good. 360 00:18:00,960 --> 00:18:02,880 Your time's up. 361 00:18:02,920 --> 00:18:04,480 Well done, all of you. 362 00:18:04,520 --> 00:18:05,960 Oh, my Lord. 363 00:18:06,000 --> 00:18:07,080 Oh! 364 00:18:08,240 --> 00:18:09,840 Oh, that was right up to the wire. 365 00:18:09,880 --> 00:18:12,600 I didn't think I was going to get that done. 366 00:18:12,640 --> 00:18:13,960 Ow! 367 00:18:14,000 --> 00:18:16,320 The bhajis were a real rush. 368 00:18:16,360 --> 00:18:18,400 Anurag, please come and join us. 369 00:18:20,840 --> 00:18:24,560 Chartered accountant Anurag has made two batters, 370 00:18:24,600 --> 00:18:29,000 {\an8}one for a fried dosa, filled with a spiced mashed potato, 371 00:18:29,040 --> 00:18:31,280 {\an8}and the other for an idli, 372 00:18:31,320 --> 00:18:34,840 {\an8}a steamed spiced dumpling of lentil and semolina, 373 00:18:34,880 --> 00:18:36,680 {\an8}served with sambar, 374 00:18:36,720 --> 00:18:39,160 {\an8}a lentil-based vegetable stew, 375 00:18:39,200 --> 00:18:41,720 {\an8}a coconut chutney, 376 00:18:41,760 --> 00:18:46,080 {\an8}a tomato and peanut chutney, and a roasted peanut salad. 377 00:18:51,800 --> 00:18:53,960 Everything is delicious. 378 00:18:55,240 --> 00:18:56,760 I'm loving the peanut salad. 379 00:18:56,800 --> 00:18:58,800 The idli is gorgeous. 380 00:18:58,840 --> 00:19:02,880 The key thing is I asked you to make a batter or dough the star, 381 00:19:02,920 --> 00:19:05,320 and you did that with the idli and the dosa. 382 00:19:05,360 --> 00:19:07,560 This is remarkable. I'm just going to carry on eating, 383 00:19:07,600 --> 00:19:09,040 and they're going to talk to you. 384 00:19:09,080 --> 00:19:10,680 Thank you very much. Thank you. 385 00:19:10,720 --> 00:19:12,760 Your dosa is thin. 386 00:19:12,800 --> 00:19:14,080 It's lovely and crispy. 387 00:19:14,120 --> 00:19:15,560 You toasted it beautifully. 388 00:19:15,600 --> 00:19:19,320 And then inside that goes these beautiful spiced potatoes. 389 00:19:19,360 --> 00:19:20,840 That's fantastic. 390 00:19:20,880 --> 00:19:23,920 Then we got the idli, this lovely sort of almost soft, 391 00:19:23,960 --> 00:19:26,680 like a savoury marshmallow in texture, 392 00:19:26,720 --> 00:19:29,440 with two absolutely brilliant chutneys. 393 00:19:29,480 --> 00:19:30,680 I think it's fantastic. 394 00:19:31,840 --> 00:19:34,240 I just keep going back in and nibbling more and more of it. 395 00:19:34,280 --> 00:19:35,400 It's addictive. 396 00:19:35,440 --> 00:19:38,160 I'm amazed you got all the work done in the short space of time, 397 00:19:38,200 --> 00:19:40,000 and it really is quite delicious. 398 00:19:40,040 --> 00:19:42,040 Thank you very much. Thank you. Really appreciate. 399 00:19:43,720 --> 00:19:47,320 When I was leaving for the day, I looked at my mum's picture, 400 00:19:47,360 --> 00:19:50,040 and I said, "Mum, I'm going to make dosa today." 401 00:19:50,080 --> 00:19:52,240 And kind of, like, I heard that she said, 402 00:19:52,280 --> 00:19:54,680 "Yes, go, go ahead and make me proud." 403 00:19:54,720 --> 00:19:56,480 So I really feel very blessed. 404 00:19:58,960 --> 00:20:00,720 {\an8}Personal trainer Cliodhna 405 00:20:00,760 --> 00:20:03,640 {\an8}has cooked tempura squid, 406 00:20:03,680 --> 00:20:06,760 {\an8}served with a black garlic squid ink aioli, 407 00:20:06,800 --> 00:20:09,240 {\an8}and a caper and raisin puree. 408 00:20:13,680 --> 00:20:15,680 Lovely crisp batter on the squid. 409 00:20:15,720 --> 00:20:17,160 The squid's well cooked. 410 00:20:17,200 --> 00:20:19,880 There's proper seasoning in that batter as well. Well done. 411 00:20:21,000 --> 00:20:23,440 Is the only aioli on there the stripe? 412 00:20:23,480 --> 00:20:24,640 Yes. 413 00:20:24,680 --> 00:20:26,280 That's not easy to eat. 414 00:20:26,320 --> 00:20:28,160 I would have liked more of that aioli. 415 00:20:28,200 --> 00:20:30,280 I would have liked a big pile of it, actually. 416 00:20:31,280 --> 00:20:32,480 The raisin and capers, 417 00:20:32,520 --> 00:20:34,720 you've got this wonderful sweetness from the raisins 418 00:20:34,760 --> 00:20:36,920 and then the sharpness of the caper at the same time, 419 00:20:36,960 --> 00:20:39,680 which, with the pepper that's on the outside of that squid, 420 00:20:39,720 --> 00:20:41,280 I think it really works. 421 00:20:41,320 --> 00:20:43,960 I've got to tell you, I'd pay for that in a restaurant. 422 00:20:44,000 --> 00:20:45,440 Oh, thank you. 423 00:20:47,760 --> 00:20:51,680 I'm kicking myself a bit because they wanted more of the aioli. 424 00:20:51,720 --> 00:20:53,560 There's a massive dish of it as well. 425 00:20:53,600 --> 00:20:55,160 LAUGHTER 426 00:20:55,200 --> 00:20:58,960 But John said he'd pay for my food in a restaurant, so that was, like, 427 00:20:59,000 --> 00:21:01,560 the highest compliment I could ever think to receive. 428 00:21:03,240 --> 00:21:05,680 {\an8}Toy developer Omar 429 00:21:05,720 --> 00:21:07,720 {\an8}has cooked a cod and onion bhaji, 430 00:21:07,760 --> 00:21:10,800 {\an8}served on smoked aloo gobi mash, 431 00:21:10,840 --> 00:21:13,200 {\an8}with a cucumber raita, 432 00:21:13,240 --> 00:21:15,480 {\an8}date and tamarind chutney, 433 00:21:15,520 --> 00:21:17,880 {\an8}and a chunky curry sauce. 434 00:21:24,120 --> 00:21:28,360 Your bhaji is fulfilling the brief, and it is full of undulation. 435 00:21:28,400 --> 00:21:30,640 The fish and the onion, it works very, very well. 436 00:21:31,880 --> 00:21:35,040 And then underneath, you've got your mash, which is deep and rich 437 00:21:35,080 --> 00:21:37,120 and comforting, and it goes very, very well. 438 00:21:38,400 --> 00:21:40,560 I love this curry sauce. 439 00:21:40,600 --> 00:21:42,880 It's a proper slap about the chops. 440 00:21:42,920 --> 00:21:44,480 I just love all of it. 441 00:21:45,880 --> 00:21:49,360 It's really brave for anybody to walk in here 442 00:21:49,400 --> 00:21:51,600 and try and create something completely different 443 00:21:51,640 --> 00:21:53,680 from anything we've ever eaten before in our lives, 444 00:21:53,720 --> 00:21:55,240 and I applaud your bravery. 445 00:21:55,280 --> 00:21:57,840 Your bhaji, I think, is fantastic. 446 00:21:57,880 --> 00:21:59,720 And I love the sweetness of that raita. 447 00:21:59,760 --> 00:22:02,400 That lovely date chutney I think is really good. 448 00:22:03,680 --> 00:22:08,080 You are as much an inventor as you are a cook. 449 00:22:08,120 --> 00:22:11,720 Your dishes aren't ever conventional. 450 00:22:11,760 --> 00:22:14,240 This one, I'm really enjoying. 451 00:22:14,280 --> 00:22:16,520 I like the bhaji with a bit of fish in it. 452 00:22:16,560 --> 00:22:19,120 And I was very, very doubtful, Omar. 453 00:22:21,320 --> 00:22:22,720 Jay said he loved it. 454 00:22:22,760 --> 00:22:25,040 I literally felt like I could stand there and cry. 455 00:22:25,080 --> 00:22:28,720 Just wanted to call my mum, and just was like a five-year-old. 456 00:22:30,760 --> 00:22:32,560 {\an8}Mum of four Jo 457 00:22:32,600 --> 00:22:36,040 {\an8}has cooked a half and half pie with two fillings, 458 00:22:36,080 --> 00:22:38,080 {\an8}one with chicken curry, 459 00:22:38,120 --> 00:22:40,600 {\an8}and the other a spiced cauliflower paneer, 460 00:22:40,640 --> 00:22:43,240 {\an8}topped with an onion bhaji lid, 461 00:22:43,280 --> 00:22:45,840 {\an8}served with spiced fondant potatoes, 462 00:22:45,880 --> 00:22:47,560 {\an8}cucumber pickle, 463 00:22:47,600 --> 00:22:49,920 {\an8}and a beetroot raita. 464 00:22:49,960 --> 00:22:51,360 You like to do a lot, don't you? 465 00:22:51,400 --> 00:22:53,960 I didn't think I was doing a lot. Right. 466 00:22:59,240 --> 00:23:01,480 It doesn't really look like a pie to me. 467 00:23:01,520 --> 00:23:04,920 You have made a receptacle for quite a dry curry. 468 00:23:06,240 --> 00:23:08,480 I'm afraid the bhaji just hasn't worked. 469 00:23:08,520 --> 00:23:11,280 There's not enough batter and it's not crisp, and you know that. 470 00:23:11,320 --> 00:23:13,200 Yep. There are some lovely things here. 471 00:23:13,240 --> 00:23:15,560 I love the pickle. I love the raita. 472 00:23:15,600 --> 00:23:17,720 And I love the spicing of the chicken curry. 473 00:23:19,080 --> 00:23:22,040 I was disappointed when I cut into the pie, 474 00:23:22,080 --> 00:23:24,600 and it didn't ooze out sauce or gravy, 475 00:23:24,640 --> 00:23:27,080 because that's the point of a pie, right? 476 00:23:27,120 --> 00:23:31,000 But the paneer with the cauliflower, the paneer is salty and tangy, 477 00:23:31,040 --> 00:23:34,000 almost sour, like a yoghurt, which is nice. 478 00:23:35,600 --> 00:23:38,240 Oh, I wanted it to work because I think a curry pie 479 00:23:38,280 --> 00:23:40,080 sounds like a lovely idea with a bhaji top. 480 00:23:42,960 --> 00:23:45,560 Jo, we know you can cook. 481 00:23:45,600 --> 00:23:47,680 This hasn't worked, has it? No. 482 00:23:47,720 --> 00:23:49,040 Thanks, Jo. 483 00:23:52,400 --> 00:23:54,680 I'm such a fan of Jay Rayner, 484 00:23:54,720 --> 00:23:58,920 and to get the opportunity to cook for him 485 00:23:58,960 --> 00:24:00,440 and then just... Oh! 486 00:24:02,720 --> 00:24:03,960 Gutted. 487 00:24:06,520 --> 00:24:11,720 {\an8}Bricklayer Adam has cooked waffles and deep-fried buttermilk chicken, 488 00:24:11,760 --> 00:24:12,080 {\an8}Bricklayer Adam has cooked waffles and deep-fried buttermilk chicken, 489 00:24:12,120 --> 00:24:14,480 {\an8}chilli jam, 490 00:24:14,520 --> 00:24:16,560 {\an8}cabbage slaw, 491 00:24:16,600 --> 00:24:21,280 {\an8}and frickles, served with a whipped maple bacon butter. 492 00:24:21,320 --> 00:24:21,680 {\an8}and frickles, served with a whipped maple bacon butter. 493 00:24:21,720 --> 00:24:23,080 Adam... 494 00:24:23,120 --> 00:24:25,600 ..you've cut up the waffles! 495 00:24:25,640 --> 00:24:27,440 These are great ingredients, 496 00:24:27,480 --> 00:24:30,680 and I'm just not sure why you've done it like this. 497 00:24:34,960 --> 00:24:37,920 You've cooked some lovely chicken, you really have. 498 00:24:37,960 --> 00:24:39,920 You fulfilled the brief on the batter front. 499 00:24:39,960 --> 00:24:41,960 You made a lovely waffle. 500 00:24:42,000 --> 00:24:43,720 And I like your slaw. 501 00:24:43,760 --> 00:24:47,560 The frickles, the battered pickles, lovely. 502 00:24:47,600 --> 00:24:50,000 You know, technically it's great, 503 00:24:50,040 --> 00:24:52,320 but then you have to bring them all together on the plate 504 00:24:52,360 --> 00:24:53,680 in a way that makes sense. 505 00:24:54,760 --> 00:24:58,400 When you cut up food, as soon as you chop it up and it's hot, 506 00:24:58,440 --> 00:25:01,320 the moisture, it's steam - it disappears. 507 00:25:01,360 --> 00:25:03,680 That means that bit of chicken that was lovely and moist 508 00:25:03,720 --> 00:25:06,240 inside its casing has gone dry. 509 00:25:06,280 --> 00:25:09,680 That means my little waffle, which had crispy bits around the outside, 510 00:25:09,720 --> 00:25:11,320 and lovely soggy bits in the middle, 511 00:25:11,360 --> 00:25:13,920 has now not got the beauty of that texture any more. 512 00:25:15,120 --> 00:25:17,320 You've heard what they've said about chopping it up, 513 00:25:17,360 --> 00:25:20,000 and they're absolutely right. Do you want to hear some good news? 514 00:25:20,040 --> 00:25:21,400 Please. You can cook. 515 00:25:21,440 --> 00:25:23,000 That thing tastes fantastic. 516 00:25:25,760 --> 00:25:28,440 To chop up a chicken and waffles for Jay Rayner, 517 00:25:28,480 --> 00:25:30,920 who absolutely hated his food chopped for him. 518 00:25:30,960 --> 00:25:33,880 But I'm just so happy they liked the taste. 519 00:25:33,920 --> 00:25:36,160 And my wife told me to cut it up. 520 00:25:38,760 --> 00:25:41,080 Cheese and wine shop owner Claire 521 00:25:41,120 --> 00:25:44,120 {\an8}has cooked hand-rolled tortellini pasta, 522 00:25:44,160 --> 00:25:46,520 {\an8}filled with whipped burrata, 523 00:25:46,560 --> 00:25:50,320 {\an8}served with a home-made lemon garlic butter, 524 00:25:50,360 --> 00:25:54,320 {\an8}a Parmesan black pepper crumb, and basil chips. 525 00:25:59,280 --> 00:26:01,480 Claire, great flavours. 526 00:26:01,520 --> 00:26:03,640 Like the lightness of the cheese, 527 00:26:03,680 --> 00:26:05,680 and I'm picking up a bit of lemon zest as well, 528 00:26:05,720 --> 00:26:07,120 which freshens the whole thing. 529 00:26:07,160 --> 00:26:09,360 Across the breadcrumbs, there's pepper, 530 00:26:09,400 --> 00:26:12,840 and I'm also getting nice basil from your basil crisps. 531 00:26:12,880 --> 00:26:17,120 However, the pasta is a little thick, especially where it joins. 532 00:26:17,160 --> 00:26:17,200 However, the pasta is a little thick, especially where it joins. 533 00:26:17,240 --> 00:26:19,800 You look like you know that. I do, yeah. 534 00:26:19,840 --> 00:26:24,560 The issue with a filled pasta is you need a lot of filling, 535 00:26:24,600 --> 00:26:24,960 The issue with a filled pasta is you need a lot of filling, 536 00:26:25,000 --> 00:26:28,320 and they usually should be about 50-50, 537 00:26:28,360 --> 00:26:31,360 and it needs about four times the amount of that. 538 00:26:31,400 --> 00:26:33,080 That's why it's difficult to make. 539 00:26:34,720 --> 00:26:36,240 I agree with John. 540 00:26:36,280 --> 00:26:39,320 There does need to be more filling, and a little more seasoning, 541 00:26:39,360 --> 00:26:42,360 but I really do adore the crumb underneath. 542 00:26:42,400 --> 00:26:44,480 I could sit with a big bowl of that and a spoon, 543 00:26:44,520 --> 00:26:46,600 and I'd be very happy indeed. 544 00:26:46,640 --> 00:26:48,000 Thanks. 545 00:26:50,200 --> 00:26:51,760 It wasn't great. It wasn't perfect. 546 00:26:51,800 --> 00:26:53,600 It wasn't what I wanted to put out. 547 00:26:53,640 --> 00:26:56,640 I knew my pasta dough was just too thick. 548 00:26:56,680 --> 00:26:59,280 I shouldn't have hand-rolled it, I should have used the machine. 549 00:27:01,480 --> 00:27:03,840 Marketing director Forest 550 00:27:03,880 --> 00:27:06,400 {\an8}has made a sweet shortcrust pastry tart, 551 00:27:06,440 --> 00:27:10,200 {\an8}filled with a layer of blueberry jelly, with blackberry liqueur, 552 00:27:10,240 --> 00:27:12,200 {\an8}and a frangipane layer, 553 00:27:12,240 --> 00:27:14,600 {\an8}topped with Chantilly cream, 554 00:27:14,640 --> 00:27:17,680 {\an8}encrusted with chopped caramelised nuts, 555 00:27:17,720 --> 00:27:20,160 {\an8}cornflower petals, and sea salt. 556 00:27:21,680 --> 00:27:22,880 It's unadorned, 557 00:27:22,920 --> 00:27:25,720 and the excitement is when we cut through that, isn't it? 558 00:27:25,760 --> 00:27:26,920 Indeed, yeah. 559 00:27:28,520 --> 00:27:29,920 Oh! Ho-ho! 560 00:27:32,000 --> 00:27:33,160 Splendid. 561 00:27:40,800 --> 00:27:43,800 Technically, it's brilliant. 562 00:27:43,840 --> 00:27:46,800 But technical brilliance is for nothing if it's not nice to eat, 563 00:27:46,840 --> 00:27:48,720 and it is very nice to eat. 564 00:27:48,760 --> 00:27:53,800 You interpreted dough as a crisp, thin pastry shell. 565 00:27:53,840 --> 00:27:53,880 You interpreted dough as a crisp, thin pastry shell. 566 00:27:53,920 --> 00:27:57,040 You executed that in the time given you extremely well. 567 00:27:58,320 --> 00:28:02,720 You've taken us to the best of Parisian patisserie. Thank you. 568 00:28:02,760 --> 00:28:04,000 Thank you. 569 00:28:05,080 --> 00:28:07,200 Awesome. 570 00:28:07,240 --> 00:28:09,760 Absolutely awesome. 571 00:28:09,800 --> 00:28:13,560 Inside, that frangipane, rich with almond, but lovely and soft. 572 00:28:13,600 --> 00:28:16,560 Above that, we've got a jelly made from blueberries. 573 00:28:16,600 --> 00:28:18,800 Across the top, then I've got peanuts. 574 00:28:18,840 --> 00:28:21,400 Underneath that, really lovely cream, 575 00:28:21,440 --> 00:28:24,560 lightly whipped to the stage it's in danger of collapsing, 576 00:28:24,600 --> 00:28:27,040 and I'm amazed that you've actually held it together. 577 00:28:27,080 --> 00:28:30,560 It's just a thing of deliciousness. 578 00:28:31,680 --> 00:28:33,000 Thank you. 579 00:28:33,040 --> 00:28:36,560 Forest, this is the work of a craftsman. 580 00:28:36,600 --> 00:28:41,400 It's lovely and light and fruity, creamy, 581 00:28:41,440 --> 00:28:43,880 and just perfectly yummy in every way. 582 00:28:47,280 --> 00:28:49,760 I almost didn't know what to react. 583 00:28:49,800 --> 00:28:53,520 I just stood there, smiling and, "Yeah, thank you. Thank you." 584 00:28:53,560 --> 00:28:56,360 But at the same time, a part of me inside were feeling like, 585 00:28:56,400 --> 00:28:57,920 "Yes! Yes! Yes!" 586 00:29:00,320 --> 00:29:03,240 We've seen a few moist eyes today, people getting a bit emotional. 587 00:29:03,280 --> 00:29:06,240 I understand it, because you really have put your all into it, 588 00:29:06,280 --> 00:29:10,000 and you've done the thing that is closest to my heart, 589 00:29:10,040 --> 00:29:12,240 which is fed me well. 590 00:29:12,280 --> 00:29:14,560 Thank you. 591 00:29:14,600 --> 00:29:16,360 We said at the start of this, 592 00:29:16,400 --> 00:29:19,320 we can only take the best cooks with us. 593 00:29:19,360 --> 00:29:21,280 It's going to be a tough decision. 594 00:29:21,320 --> 00:29:24,120 We'll call you back in as soon as we can. Thanks very much. Off you go. 595 00:29:34,560 --> 00:29:36,520 Great round, great food. 596 00:29:36,560 --> 00:29:38,280 Show-stopping dishes. 597 00:29:38,320 --> 00:29:40,000 Huge smiles on our faces. 598 00:29:40,040 --> 00:29:42,040 Good brief from Jay. Come on. 599 00:29:45,520 --> 00:29:48,640 Before we go any further, we have to shine a spotlight 600 00:29:48,680 --> 00:29:51,800 on the beautiful tart made by Forest. 601 00:29:51,840 --> 00:29:56,280 He cooked today at a professional level, and that tart was beautiful. 602 00:29:56,320 --> 00:29:58,480 Forest has got himself a place in the next round. 603 00:29:58,520 --> 00:30:00,520 Somebody else today I think did sterling work, 604 00:30:00,560 --> 00:30:02,160 and that was Anurag. 605 00:30:02,200 --> 00:30:05,400 Dosa and an idli? This is great cookery, John! 606 00:30:05,440 --> 00:30:08,400 And so much work in a short space of time. 607 00:30:08,440 --> 00:30:11,240 Anurag's going through, we agree that? Yeah. 608 00:30:11,280 --> 00:30:14,400 Cliodhna - tempura squid. 609 00:30:14,440 --> 00:30:16,400 It was pretty. It was interesting. 610 00:30:16,440 --> 00:30:17,840 I thought it was beautiful. 611 00:30:17,880 --> 00:30:19,840 Do you want to put Cliodhna through? Absolutely. 612 00:30:21,000 --> 00:30:22,760 Do you know what I liked with Omar today? 613 00:30:22,800 --> 00:30:25,480 I think that invention really worked for me. 614 00:30:25,520 --> 00:30:27,960 A bhaji with strips of cod in it. 615 00:30:28,000 --> 00:30:29,640 The flavours were great. 616 00:30:29,680 --> 00:30:32,000 Omar has got himself a place in the next round. 617 00:30:32,040 --> 00:30:33,320 Good on Omar. 618 00:30:33,360 --> 00:30:36,240 We've now got a discussion between the three 619 00:30:36,280 --> 00:30:38,120 who actually made mistakes. 620 00:30:38,160 --> 00:30:41,080 Now, Adam made us a plate of what I call promise, 621 00:30:41,120 --> 00:30:42,720 and he chopped it all up. 622 00:30:42,760 --> 00:30:45,280 You can't take what's a big fun dish 623 00:30:45,320 --> 00:30:47,880 and try and make it look like smart restaurant. 624 00:30:47,920 --> 00:30:49,640 You mess it up, you rip its soul out. 625 00:30:50,760 --> 00:30:53,640 Jo made us a curry pie, 626 00:30:53,680 --> 00:30:56,600 but what we had was we had a chicken curry with reduced sauce 627 00:30:56,640 --> 00:30:58,240 inside a pastry cup. 628 00:30:58,280 --> 00:31:01,040 In half of that curry pie, 629 00:31:01,080 --> 00:31:04,000 we had cauliflower and paneer without any sauce at all. 630 00:31:04,040 --> 00:31:06,960 And the bhaji, that didn't work. It wasn't crispy enough. 631 00:31:08,160 --> 00:31:10,840 Claire's dish - I thought the flavours were great. 632 00:31:10,880 --> 00:31:12,600 But the pasta was too thick. 633 00:31:12,640 --> 00:31:15,440 There wasn't enough filling, which made it dry. 634 00:31:16,680 --> 00:31:19,680 We said at the start of this we can only take the best cooks. 635 00:31:19,720 --> 00:31:21,360 Who stays? Who goes? 636 00:31:21,400 --> 00:31:22,600 Mm. 637 00:31:25,080 --> 00:31:26,720 I didn't fulfil the brief. 638 00:31:26,760 --> 00:31:30,720 It was just a pastry bowl with some stuff in it... Ugh. 639 00:31:32,000 --> 00:31:35,480 They might completely get rid of me because of how I'd served it. 640 00:31:35,520 --> 00:31:38,720 Chopping up food for a food critic was just stupid. 641 00:31:40,520 --> 00:31:42,520 I know that I could go home. 642 00:31:42,560 --> 00:31:46,000 My dough wasn't MasterChef quality, so... 643 00:31:47,040 --> 00:31:48,320 ..we'll see. 644 00:32:00,360 --> 00:32:02,000 Thank you, all of you. 645 00:32:02,040 --> 00:32:04,480 Your cooking today made for an absolutely great day. 646 00:32:07,440 --> 00:32:08,680 At the start of this, we did say 647 00:32:08,720 --> 00:32:10,440 that we can only take the best cooks with us. 648 00:32:11,920 --> 00:32:13,880 We've decided... 649 00:32:13,920 --> 00:32:16,280 ..that two of you are leaving us. 650 00:32:22,000 --> 00:32:23,960 The first person leaving us... 651 00:32:29,880 --> 00:32:31,160 ..Jo. 652 00:32:32,800 --> 00:32:34,360 Sorry, Jo. 653 00:32:34,400 --> 00:32:36,760 We've loved meeting you. We really hope you've enjoyed it. 654 00:32:36,800 --> 00:32:39,680 Honestly, I've absolutely loved every second. Bless you. Take care. 655 00:32:39,720 --> 00:32:41,400 Thank you. Thank you very much indeed. 656 00:32:45,560 --> 00:32:49,240 The second person leaving the competition... 657 00:32:55,360 --> 00:32:56,360 ..Claire. 658 00:32:57,520 --> 00:32:59,720 Claire, nice to have met you. You too. Thank you. 659 00:32:59,760 --> 00:33:03,200 I really hope you enjoyed yourself. Thank you. Cheers. 660 00:33:05,040 --> 00:33:07,520 The MasterChef experience has been great. 661 00:33:07,560 --> 00:33:10,440 It's been a right laugh, and the contestants have been lovely, 662 00:33:10,480 --> 00:33:13,400 and I'm so glad the ones who have gone through are going through, 663 00:33:13,440 --> 00:33:15,680 because they're brilliant, and they deserve it. 664 00:33:16,880 --> 00:33:19,680 I didn't do as well as I hoped I would, but I did... 665 00:33:19,720 --> 00:33:21,440 I'm really proud of myself. 666 00:33:21,480 --> 00:33:25,760 And what an experience. I mean, genuinely, what an experience. 667 00:33:25,800 --> 00:33:27,360 It's been magic. 668 00:33:27,400 --> 00:33:29,240 One, two, three, four, five. 669 00:33:29,280 --> 00:33:31,960 Journey continues, right? The adventure carries on. 670 00:33:32,000 --> 00:33:33,440 Come on! 671 00:33:36,640 --> 00:33:38,720 Some say roller-coaster, I think tightrope. 672 00:33:38,760 --> 00:33:41,080 I feel like I'm walking it. I could fall off any time. 673 00:33:41,120 --> 00:33:44,360 Smashed it! It's all good. 674 00:33:45,520 --> 00:33:48,000 Last woman standing. I can't believe it. 675 00:33:48,040 --> 00:33:50,840 I'm just going to have to, you know, take the lead, 676 00:33:50,880 --> 00:33:53,800 and try and show them all who's boss. 677 00:33:56,760 --> 00:33:59,840 It is amazing. It's been a great day. Really, really happy about it. 678 00:34:08,280 --> 00:34:12,800 The competition continues, and it just gets better and better. 679 00:34:12,840 --> 00:34:15,120 But we are looking for four quarterfinalists. 680 00:34:15,160 --> 00:34:19,120 This is where the pressure really starts to mount. 681 00:34:19,160 --> 00:34:22,400 We've got some seriously talented cooks in this group. 682 00:34:22,440 --> 00:34:24,720 This is a battle royal. 683 00:34:25,840 --> 00:34:27,240 Definitely a tough competition. 684 00:34:27,280 --> 00:34:29,200 Everyone's really bringing their A-game, 685 00:34:29,240 --> 00:34:31,000 so you've got to step up and try and beat them. 686 00:34:32,520 --> 00:34:35,760 Feeling a bit excited, nervous, all mixed bag. 687 00:34:37,120 --> 00:34:40,600 I'm just trying to channel the energy to be productive 688 00:34:40,640 --> 00:34:44,040 as opposed to letting it get the better of me and ruining me, really. 689 00:34:59,120 --> 00:35:01,280 Welcome back. 690 00:35:01,320 --> 00:35:03,200 We have set you a challenge - 691 00:35:03,240 --> 00:35:06,680 I think an incredibly exciting but not easy challenge - 692 00:35:06,720 --> 00:35:10,360 and that is to cook a dish featuring chocolate. 693 00:35:12,080 --> 00:35:14,240 Your dish can be whatever it wants to be. 694 00:35:14,280 --> 00:35:16,080 It can be sweet. It could be savoury. 695 00:35:16,120 --> 00:35:19,120 You can use whatever you want in your dish 696 00:35:19,160 --> 00:35:21,480 that is going to champion chocolate. 697 00:35:23,000 --> 00:35:26,240 One hour 30 minutes, four quarterfinal places, 698 00:35:26,280 --> 00:35:27,560 two portions of your dish. 699 00:35:29,200 --> 00:35:32,560 At the end of this, sadly, one of you is going home. 700 00:35:35,400 --> 00:35:36,520 Let's cook. 701 00:35:44,080 --> 00:35:45,720 The brief is chocolate, 702 00:35:45,760 --> 00:35:48,320 and it sounds very tempting, very delicious. 703 00:35:50,320 --> 00:35:53,240 So today my dish is inspired by a volcano, actually. 704 00:35:54,920 --> 00:35:57,400 I am not trying to make a volcano looking-like dish, 705 00:35:57,440 --> 00:35:59,720 but kind of picking the inspiration, 706 00:35:59,760 --> 00:36:03,120 how the Earth has different layers, crust, texture, 707 00:36:03,160 --> 00:36:06,160 so that's what I'm portraying in my dish today. 708 00:36:08,720 --> 00:36:13,160 So my dish is a chocolate dome filled with coffee cream 709 00:36:13,200 --> 00:36:13,600 So my dish is a chocolate dome filled with coffee cream 710 00:36:13,640 --> 00:36:15,920 and raspberry tequila gel, 711 00:36:15,960 --> 00:36:18,560 which will sit on top of chocolate brownie, 712 00:36:18,600 --> 00:36:23,120 served with raspberry sorbet and butterscotch sauce. 713 00:36:23,160 --> 00:36:24,240 Whoa. 714 00:36:24,280 --> 00:36:28,280 The raspberry, pretty bright vibrant red colour, represent lava. 715 00:36:28,320 --> 00:36:30,400 Last month, we visited Lanzarote. 716 00:36:30,440 --> 00:36:33,080 The whole island looked chocolate, so I thought, 717 00:36:33,120 --> 00:36:36,120 "OK, can I make something in the MasterChef kitchen?" 718 00:36:36,160 --> 00:36:39,880 Wow. Mate, you have got a creative bent, that's for sure. 719 00:36:42,080 --> 00:36:45,240 What Anurag is doing is huge amounts of process. 720 00:36:45,280 --> 00:36:48,360 We've got a tempered chocolate dome. Tempered chocolate - 721 00:36:48,400 --> 00:36:50,880 you take it up to one temperature, bring it down again. 722 00:36:50,920 --> 00:36:53,160 It means that all the crystals disappear, 723 00:36:53,200 --> 00:36:55,840 and you end up with a lovely shiny piece. 724 00:36:55,880 --> 00:36:57,800 I hope that dome is really lovely and thin, 725 00:36:57,840 --> 00:37:01,440 so when you crack it with a spoon, it does just that, it cracks open. 726 00:37:02,880 --> 00:37:05,320 We haven't seen a sweet dish from you yet, have we? 727 00:37:05,360 --> 00:37:08,480 Yeah. And you'll be surprised how big a sweet tooth I have. 728 00:37:08,520 --> 00:37:12,320 I make my own birthday cake every time. 729 00:37:12,360 --> 00:37:15,600 I think that might be a tiny little bit sad. 730 00:37:15,640 --> 00:37:18,800 No, no, it's not! I can imagine lots of people at home going, "Aw!" 731 00:37:18,840 --> 00:37:22,000 The sad thing would be to eat a bad cake on your own birthday. 732 00:37:22,040 --> 00:37:23,440 Exactly! 733 00:37:27,000 --> 00:37:30,120 I think that even without all the good feedback, 734 00:37:30,160 --> 00:37:34,400 there is already a pressure to keep up the standard. 735 00:37:34,440 --> 00:37:35,840 I know how my dishes are meant to go, 736 00:37:35,880 --> 00:37:38,960 {\an8}so in the end, it's whether I am able to produce my dish 737 00:37:39,000 --> 00:37:40,520 in the way that I wanted. 738 00:37:43,160 --> 00:37:45,080 So today I'm making a Paris-Brest, 739 00:37:45,120 --> 00:37:47,160 which is a typical French patisserie 740 00:37:47,200 --> 00:37:49,840 where you have a ring of choux pastry. 741 00:37:49,880 --> 00:37:52,640 And then what I'm doing is I'm putting in praline cream in there. 742 00:37:52,680 --> 00:37:54,520 I don't want to put you under pressure, 743 00:37:54,560 --> 00:37:57,640 but a Paris-Brest may be my favourite, favourite pastry. 744 00:37:57,680 --> 00:38:00,560 It commemorates the famous bicycle race from Paris to Brest... 745 00:38:00,600 --> 00:38:03,760 It does. ..and that's why it's a bicycle wheel, right? Indeed, yeah. 746 00:38:03,800 --> 00:38:06,120 No chocolate, traditionally, in a Paris-Brest, 747 00:38:06,160 --> 00:38:08,600 so how difficult was it to introduce it? 748 00:38:08,640 --> 00:38:11,960 So what I'm doing is that I'm putting a chocolate craquelin 749 00:38:12,000 --> 00:38:13,600 on top of the choux pastry, 750 00:38:13,640 --> 00:38:16,560 so that it melts into a bit of a cookie texture on top of it, 751 00:38:16,600 --> 00:38:18,400 and then topped with a chocolate ring. 752 00:38:18,440 --> 00:38:19,520 Do it well. 753 00:38:20,760 --> 00:38:24,680 Choux pastry make up things like profiteroles, chocolate eclairs. 754 00:38:24,720 --> 00:38:28,280 If that choux pastry doesn't work, and it's not lovely and crispy 755 00:38:28,320 --> 00:38:31,440 on the bottom, and hollow on the inside, and it's doughy, 756 00:38:31,480 --> 00:38:32,800 we've got a real problem. 757 00:38:34,520 --> 00:38:36,440 Craquelin across the top - 758 00:38:36,480 --> 00:38:40,240 it's a coating of chocolate that, as the actual choux pastry bakes, 759 00:38:40,280 --> 00:38:42,680 it cracks into little tiny pieces, 760 00:38:42,720 --> 00:38:44,560 giving you a really lovely rich flavour. 761 00:38:44,600 --> 00:38:47,200 But is that enough chocolate for our chocolate dessert? 762 00:38:48,760 --> 00:38:50,040 30 minutes have gone. 763 00:38:50,080 --> 00:38:51,440 You do have an hour left. 764 00:38:53,360 --> 00:38:56,320 Now that there's less of us, if you do mess up, 765 00:38:56,360 --> 00:38:59,120 it's going to stick out like a sore thumb, really. 766 00:38:59,160 --> 00:39:01,160 It can make it a little bit intimidating, 767 00:39:01,200 --> 00:39:02,840 but I'm quite a tenacious person, 768 00:39:02,880 --> 00:39:05,400 and I won't stop until I've given it my absolute all. 769 00:39:07,200 --> 00:39:10,680 Cliodhna, actually, you look a little bit stressed. Are you OK? 770 00:39:10,720 --> 00:39:12,280 I'm quite nervous today. 771 00:39:12,320 --> 00:39:15,000 I'm just trying to not let the nerves get the better of me. 772 00:39:15,040 --> 00:39:16,160 What are you making? 773 00:39:16,200 --> 00:39:19,520 Today I'm making a dark chocolate and sea salt tart 774 00:39:19,560 --> 00:39:21,920 with a candied orange and pistachio cream. 775 00:39:21,960 --> 00:39:24,720 So I'm using the dark chocolate for the tart 776 00:39:24,760 --> 00:39:27,080 and I'm using the white chocolate in my pistachio cream. 777 00:39:27,120 --> 00:39:29,560 Are you a chocolate lover? I absolutely adore chocolate. 778 00:39:29,600 --> 00:39:32,000 You could put chocolate on chocolate, dip it in chocolate, 779 00:39:32,040 --> 00:39:34,720 smother it in chocolate, it wouldn't be chocolaty enough for me! 780 00:39:34,760 --> 00:39:36,320 I absolutely love the stuff. 781 00:39:36,360 --> 00:39:39,480 Another not-personal-trainer comment coming from me! 782 00:39:43,560 --> 00:39:46,120 We've got a sweet crust pastry base. 783 00:39:46,160 --> 00:39:48,800 On top of that, we've got a ganache made from bitter chocolate 784 00:39:48,840 --> 00:39:50,280 with sea salt in it, 785 00:39:50,320 --> 00:39:52,760 and that is going to make everything salty, 786 00:39:52,800 --> 00:39:55,360 so we've got to make sure that pastry case is lovely and sweet. 787 00:39:57,440 --> 00:39:59,600 She's taking pistachio and white chocolate, 788 00:39:59,640 --> 00:40:02,480 mixing the two together, and putting that with whipped cream. 789 00:40:02,520 --> 00:40:05,440 That cream is going to be really sweet. 790 00:40:05,480 --> 00:40:07,840 Cliodhna is using raw pistachio nuts, 791 00:40:07,880 --> 00:40:10,040 she's not using pistachio paste, 792 00:40:10,080 --> 00:40:12,760 so hopefully we have the flavour of pistachio nuts. 793 00:40:16,240 --> 00:40:18,600 It's just a bit of a strange one again today. 794 00:40:18,640 --> 00:40:20,680 Like, I'm just doing something a bit odd, 795 00:40:20,720 --> 00:40:23,600 but something that I really love and love eating. 796 00:40:25,200 --> 00:40:28,840 Omar, you're doing something savoury in a chocolate round, aren't you? 797 00:40:28,880 --> 00:40:29,960 Yeah. I am. 798 00:40:30,000 --> 00:40:32,400 If anybody was going to be different, it was going to be you, 799 00:40:32,440 --> 00:40:34,440 right? Can't be normal, Gregg, it's too boring. 800 00:40:34,480 --> 00:40:35,520 What is the dish? 801 00:40:35,560 --> 00:40:39,480 So my dish today is lamb shanks with a chocolate gochujang sauce. 802 00:40:39,520 --> 00:40:43,760 There's roasted butternut squash and pickled chillies. 803 00:40:43,800 --> 00:40:45,040 Where did this come about? 804 00:40:45,080 --> 00:40:48,080 So last year for my 30th, we went to a really great Mexican restaurant 805 00:40:48,120 --> 00:40:49,520 and did, like, a chef's table, 806 00:40:49,560 --> 00:40:51,840 and that's where the chocolate thing in kind of savoury 807 00:40:51,880 --> 00:40:54,680 started to kind of play around in my head a little bit. 808 00:40:54,720 --> 00:40:56,320 Yeah. Central and South America, 809 00:40:56,360 --> 00:40:59,120 they use chocolate in savoury dishes a lot... Yeah. 810 00:40:59,160 --> 00:41:02,200 ..but not a lot in Europe. No, not a lot in Barnsley either. 811 00:41:05,560 --> 00:41:08,720 Omar, being Omar, is taking lamb shanks, 812 00:41:08,760 --> 00:41:10,760 which are really quite British. 813 00:41:10,800 --> 00:41:13,760 He's dusted it in cocoa, so it should go quite bitter. 814 00:41:13,800 --> 00:41:15,680 Gochujang from Korea. 815 00:41:15,720 --> 00:41:19,120 Gochujang, a paste made from sugar and chillies. 816 00:41:19,160 --> 00:41:22,000 And then chocolate, which was coming from Central America, 817 00:41:22,040 --> 00:41:24,360 and putting the whole lot together. 818 00:41:24,400 --> 00:41:25,880 We're on an Omar adventure. 819 00:41:27,240 --> 00:41:30,320 I've had chocolate with goose. I've had it with chicken. 820 00:41:30,360 --> 00:41:31,880 I've had it with a bit of seared beef. 821 00:41:31,920 --> 00:41:34,040 I've never, ever had it with lamb. 822 00:41:35,440 --> 00:41:37,920 I think the sauce is probably, like, the hero of the dish. 823 00:41:37,960 --> 00:41:41,080 It brings everything together. It's where the main chocolate flavour is. 824 00:41:41,120 --> 00:41:43,560 It's got a lot of sweetness, a lot of heat, 825 00:41:43,600 --> 00:41:46,360 so it's trying to find a balancing act of getting that right. 826 00:41:47,560 --> 00:41:50,040 You have 30 minutes left. 827 00:41:52,880 --> 00:41:56,240 Adam's making a chocolate biscuit-based tart. 828 00:41:56,280 --> 00:42:00,640 He's filling it with a salted chocolate coffee ganache. 829 00:42:00,720 --> 00:42:04,960 He's serving that with a toffee sauce inside the actual tart itself. 830 00:42:05,000 --> 00:42:08,840 It should be lots of different layers and different textures. 831 00:42:08,880 --> 00:42:10,360 Lovely. 832 00:42:10,400 --> 00:42:13,760 But Adam seems to have a problem getting his tart cases out. 833 00:42:15,480 --> 00:42:18,120 My tart cases are stuck in the mould at the minute, 834 00:42:18,160 --> 00:42:20,320 so I've put them in to bake a little bit longer, 835 00:42:20,360 --> 00:42:22,960 so I'm guessing that's what it is. They're not stiff enough. 836 00:42:24,240 --> 00:42:27,360 With the whole dish, Adam's making some white chocolate shards. 837 00:42:27,400 --> 00:42:29,960 And we've got a banana ice cream, 838 00:42:30,000 --> 00:42:32,520 but he's making a speedy banana ice cream. 839 00:42:34,560 --> 00:42:37,560 I'm going to blitz the bananas down in the blender, 840 00:42:37,600 --> 00:42:39,040 and because they're frozen, 841 00:42:39,080 --> 00:42:41,160 it should still have, like, an ice-creamy texture. 842 00:42:41,200 --> 00:42:43,320 And then I'm going to stick it in the blast chiller. 843 00:42:44,440 --> 00:42:46,160 I'm up against it, yeah, I'm not going to lie. 844 00:42:48,640 --> 00:42:52,280 What do you think you have to do to grab yourself a quarterfinal place? 845 00:42:52,320 --> 00:42:54,440 Not chop anything up on the plate! 846 00:42:54,480 --> 00:42:56,840 I think I need to show you that I can present a dish 847 00:42:56,880 --> 00:42:59,040 and every element is on there for a reason. 848 00:42:59,080 --> 00:43:02,280 And I feel like this dish has... Everything's got a place. 849 00:43:05,520 --> 00:43:07,680 I came into this competition quite cocky, 850 00:43:07,720 --> 00:43:10,000 and then I got humbled by a couple of comments. 851 00:43:11,480 --> 00:43:13,360 This is a brief designed for me. 852 00:43:13,400 --> 00:43:17,160 I'm 100% addicted to chocolate, and I'm not even going to lie. 853 00:43:17,200 --> 00:43:18,520 And if worst comes to worst, 854 00:43:18,560 --> 00:43:21,480 I've got a chocolate dish that I can eat on the way home...crying. 855 00:43:23,480 --> 00:43:26,880 12 minutes for your desserts... and for your lamb. 856 00:43:26,920 --> 00:43:28,400 OMAR CHUCKLES 857 00:43:29,840 --> 00:43:34,120 I'm filling my chocolate tempered domes with some coffee cream. 858 00:43:34,200 --> 00:43:36,440 Yeah...I think I'm in control. 859 00:43:39,080 --> 00:43:41,080 The choux pastry was on the flat side, 860 00:43:41,120 --> 00:43:42,960 but taste is still there. 861 00:43:44,840 --> 00:43:47,400 Lamb's not as tender as it could be, 862 00:43:47,440 --> 00:43:51,080 but I'm just going to have to go with it now at this point. 863 00:43:51,120 --> 00:43:54,000 The pressure's really on. Things are starting to go wrong. 864 00:43:56,280 --> 00:43:58,120 SHE GASPS I've BLEEP it! 865 00:44:00,800 --> 00:44:02,240 Oh, BLEEP! 866 00:44:04,160 --> 00:44:06,520 The tart's collapsed, 867 00:44:06,560 --> 00:44:10,480 because the pastry was still warm when I've tried to move it, 868 00:44:10,520 --> 00:44:12,120 so I'm only down to one tart. 869 00:44:13,400 --> 00:44:16,040 Right, come on. I can put one good plate of food together. 870 00:44:18,480 --> 00:44:19,840 You've got three minutes. 871 00:44:20,880 --> 00:44:22,160 Come on! 872 00:44:23,240 --> 00:44:24,680 My tart popper. 873 00:44:40,600 --> 00:44:43,360 Final touches, please. Ladies and gentlemen, final touches! 874 00:44:48,600 --> 00:44:51,480 Time's up. Our time is up. Well done. 875 00:44:55,000 --> 00:44:56,760 If you don't laugh, you'll cry. 876 00:44:56,800 --> 00:44:59,800 I've got one version of my dish, so... 877 00:45:01,000 --> 00:45:03,640 ..it's just not gone right, but it is what it is. 878 00:45:03,680 --> 00:45:07,000 I know it looks shocking, but it's going to taste good, hopefully. 879 00:45:08,320 --> 00:45:10,960 Omar, are you ready? Come on. 880 00:45:14,560 --> 00:45:17,880 The only person to do a chocolate savoury dish. 881 00:45:17,920 --> 00:45:19,040 Yeah. 882 00:45:20,240 --> 00:45:23,280 Omar has cooked lamb shank 883 00:45:23,320 --> 00:45:27,800 with roasted butternut squash glazed in cocoa powder, 884 00:45:27,840 --> 00:45:28,880 with roasted butternut squash glazed in cocoa powder, 885 00:45:28,920 --> 00:45:32,080 served with fresh grapes, pickled chillies, 886 00:45:32,120 --> 00:45:33,760 whipped feta cream, 887 00:45:33,800 --> 00:45:37,120 and a toasted cashew crumb 888 00:45:37,160 --> 00:45:40,320 with a chocolate and Korean spice paste sauce. 889 00:45:47,000 --> 00:45:50,440 Lamb, chocolate, cheese, grapes. 890 00:45:52,840 --> 00:45:54,080 I love it. 891 00:45:54,120 --> 00:45:57,840 I absolutely love it! 892 00:45:59,240 --> 00:46:01,560 There is something of the Nutty Professor about you, 893 00:46:01,600 --> 00:46:03,200 and I mean that with affection. 894 00:46:04,680 --> 00:46:06,920 The lamb is cooked nicely. 895 00:46:06,960 --> 00:46:09,680 That chocolate sauce is great. 896 00:46:09,720 --> 00:46:11,560 You get the bitterness of the chocolate, 897 00:46:11,600 --> 00:46:12,920 a slight bit of sweetness, 898 00:46:12,960 --> 00:46:15,920 and then it goes into chilli heat, a lot of chilli heat. 899 00:46:15,960 --> 00:46:20,040 The grapes are offering a little bit of sweet relief from the heat. 900 00:46:20,080 --> 00:46:23,120 And, of course, you've got whipped cheese that's salty. 901 00:46:23,160 --> 00:46:25,520 I'm very, very much enjoying this. 902 00:46:25,560 --> 00:46:29,200 And I approached it with a great deal of caution, let me tell you. 903 00:46:30,720 --> 00:46:32,920 The butternut squash is nice and sweet, 904 00:46:32,960 --> 00:46:36,160 but turned bitter because you fried it in that lovely cocoa powder. 905 00:46:36,200 --> 00:46:38,360 I think that's really, really clever. 906 00:46:38,400 --> 00:46:41,000 I don't know at what stage your experimenting will go wrong, 907 00:46:41,040 --> 00:46:43,840 but right now, you're on a pretty good ride. 908 00:46:45,560 --> 00:46:48,240 I think some of the other dishes that I've done for John and Gregg 909 00:46:48,280 --> 00:46:50,760 probably haven't been executed as well, 910 00:46:50,800 --> 00:46:53,640 so they've questioned around the inventiveness and the creativity, 911 00:46:53,680 --> 00:46:55,920 but I think today, they really saw the best of me. 912 00:46:58,640 --> 00:47:02,000 Inspired by the volcanic island of Lanzarote, 913 00:47:02,040 --> 00:47:05,560 Anurag has made tempered chocolate shards and sphere 914 00:47:05,600 --> 00:47:10,240 filled with coffee cream, and a raspberry and tequila jelly, 915 00:47:10,280 --> 00:47:12,880 served on a chocolate brownie 916 00:47:12,920 --> 00:47:15,000 with fresh raspberries, 917 00:47:15,040 --> 00:47:16,440 a raspberry sorbet... 918 00:47:17,880 --> 00:47:19,880 ..and a butterscotch toffee sauce. 919 00:47:21,000 --> 00:47:23,640 The amount of work that's gone in here is quite extraordinary. 920 00:47:32,760 --> 00:47:35,720 The chocolate with the raspberries and the coffee 921 00:47:35,760 --> 00:47:37,040 I think is wonderful. 922 00:47:37,080 --> 00:47:38,920 The brownie's nicely made. 923 00:47:38,960 --> 00:47:43,080 Your raspberry sorbet is really lovely and smooth, and still sharp, 924 00:47:43,120 --> 00:47:45,840 and flavoursome with raspberries, and really fragrant - 925 00:47:45,880 --> 00:47:47,840 almost like a Turkish delight in flavour. 926 00:47:47,880 --> 00:47:49,360 I really like it. 927 00:47:50,400 --> 00:47:52,560 A perfect toffee sauce. 928 00:47:52,600 --> 00:47:54,040 Not too sweet. 929 00:47:54,080 --> 00:47:57,840 That's without a tempered globe of chocolate 930 00:47:57,880 --> 00:48:01,840 with a coffee mousse inside that raspberry gel, 931 00:48:01,880 --> 00:48:05,200 with the almost heat of tequila in it, 932 00:48:05,240 --> 00:48:07,280 all sitting on top of a brownie. 933 00:48:07,320 --> 00:48:09,040 This is exceptional work! 934 00:48:09,080 --> 00:48:11,200 Thank you very much. It means a lot to me. 935 00:48:13,280 --> 00:48:14,720 I'm feeling relieved. 936 00:48:14,760 --> 00:48:17,440 I'm happy I was able to deliver what I planned for. 937 00:48:17,480 --> 00:48:19,240 It just came together as I wanted. 938 00:48:21,280 --> 00:48:25,440 Cliodhna has made a dark chocolate sea salt tartlet 939 00:48:25,480 --> 00:48:29,720 served with a pistachio and white chocolate cream 940 00:48:29,760 --> 00:48:31,680 and candied orange. 941 00:48:31,720 --> 00:48:34,560 Gregg seems to have missed out here. I'm sorry, Gregg. 942 00:48:34,600 --> 00:48:39,040 What's happened? The tart shell just burst in my hand, unfortunately, 943 00:48:39,080 --> 00:48:39,320 What's happened? The tart shell just burst in my hand, unfortunately, 944 00:48:39,360 --> 00:48:43,760 so I've just decided to serve one as I'd like it to look. 945 00:48:43,800 --> 00:48:45,280 OK. 946 00:48:45,320 --> 00:48:47,480 We're going to cut it in half and share it. Perfect. 947 00:48:55,080 --> 00:48:57,200 Your pastry is very fine, 948 00:48:57,240 --> 00:49:01,480 maybe too fine to hold that amount of chocolate ganache in there. 949 00:49:02,680 --> 00:49:04,960 The chocolate work is really well done. 950 00:49:05,000 --> 00:49:07,200 It's just set, it's not too sweetened. 951 00:49:07,240 --> 00:49:09,080 There's a little bit of salt on there as well, 952 00:49:09,120 --> 00:49:12,280 which just emphasises the sweetness. I'm really, really enjoying that. 953 00:49:12,320 --> 00:49:15,200 The pistachio and white chocolate cream, 954 00:49:15,240 --> 00:49:17,200 I'm not getting a great deal of pistachio from it, 955 00:49:17,240 --> 00:49:18,800 and it's going a little grainy. 956 00:49:20,520 --> 00:49:24,160 On dissection, it seems that I have gifted Mr Wallace with my salt. 957 00:49:24,200 --> 00:49:26,280 I would like the saltiness of that chocolate, 958 00:49:26,320 --> 00:49:29,720 because your white chocolate and pistachio cream is actually sweet. 959 00:49:29,760 --> 00:49:32,320 So is the chocolate filling, and so is the pastry, 960 00:49:32,360 --> 00:49:36,120 and it needs that salt across the top just to break that away. Yeah. 961 00:49:39,920 --> 00:49:42,520 I'm absolutely gutted about how it's turned out today. 962 00:49:42,560 --> 00:49:46,160 It would have been quite easy to just throw the towel in 963 00:49:46,200 --> 00:49:48,640 when the tart burst in my hand, 964 00:49:48,680 --> 00:49:52,280 and I didn't give up, so that's one thing I'm definitely proud of. 965 00:49:52,320 --> 00:49:54,800 It's taking, like, every fibre of my being 966 00:49:54,840 --> 00:49:57,200 to not let one of these tears roll down my face. 967 00:50:00,320 --> 00:50:04,880 Forest has made his take on a classic French choux pastry - 968 00:50:04,920 --> 00:50:06,240 Paris-Brest - 969 00:50:06,280 --> 00:50:09,160 filled with praline cream, 970 00:50:09,200 --> 00:50:11,080 lemon gel, 971 00:50:11,120 --> 00:50:15,720 topped with chocolate craquelin and a tempered chocolate ring. 972 00:50:15,760 --> 00:50:15,800 topped with chocolate craquelin and a tempered chocolate ring. 973 00:50:17,480 --> 00:50:20,000 It's another very confident-looking dish. 974 00:50:25,600 --> 00:50:28,080 It is sugary and sweet. That's fine with me. 975 00:50:28,120 --> 00:50:30,520 You've used chocolate two ways. 976 00:50:30,560 --> 00:50:34,240 One is like a crispy pastry across the top. That works. 977 00:50:34,280 --> 00:50:37,160 I think your ring is worked really well. 978 00:50:37,200 --> 00:50:39,200 That's beautifully tempered chocolate. 979 00:50:39,240 --> 00:50:41,560 It's got really nice gloss to it, and it's fine. 980 00:50:41,600 --> 00:50:43,520 It's breaking with the crack of a spoon. 981 00:50:43,560 --> 00:50:45,160 I like the addition of the lemon. 982 00:50:45,200 --> 00:50:47,800 You get the tartness and sharpness of the lemon first 983 00:50:47,840 --> 00:50:50,240 before all that praline cream comes in. 984 00:50:50,280 --> 00:50:51,800 I'm really happy with this. 985 00:50:53,360 --> 00:50:54,560 A huge amount of work in here - 986 00:50:54,600 --> 00:50:57,400 tempering chocolate beautifully, making that crust across the top, 987 00:50:57,440 --> 00:50:59,360 doing a praline, making your creme patissiere. 988 00:51:00,480 --> 00:51:02,080 But we have got an issue here. 989 00:51:02,120 --> 00:51:04,640 I think your choux pastry has misbehaved on you. 990 00:51:04,680 --> 00:51:06,920 It's quite thin and a little bit hard. 991 00:51:08,880 --> 00:51:13,040 My choux pastry, I slightly put a bit too much egg in there, 992 00:51:13,080 --> 00:51:15,880 but it wasn't disastrous, and the flavour was good. 993 00:51:15,920 --> 00:51:19,840 I really hope that this is enough to get me to the next round. 994 00:51:19,880 --> 00:51:24,760 Finally, Adam has made an almond chocolate biscuit tart, 995 00:51:24,800 --> 00:51:28,280 filled with a layer of salted caramel toffee sauce 996 00:51:28,320 --> 00:51:31,920 topped with a dark chocolate and coffee ganache, 997 00:51:31,960 --> 00:51:36,480 served with a tempered white chocolate shard, 998 00:51:36,520 --> 00:51:37,200 served with a tempered white chocolate shard, 999 00:51:37,240 --> 00:51:39,480 chocolate soil, 1000 00:51:39,520 --> 00:51:42,040 and banana ice cream. 1001 00:51:42,080 --> 00:51:44,960 It's not the prettiest dish in the world. No. 1002 00:51:47,280 --> 00:51:49,960 Is there supposed to be toffee sauce in the bottom there somewhere? 1003 00:51:50,000 --> 00:51:52,360 Yeah. I think it's merged in. Maybe it wasn't set enough. 1004 00:51:58,840 --> 00:52:02,680 I think that's naughty in there. Proper naughty. 1005 00:52:02,720 --> 00:52:07,320 There's butter and there's nuts, and there is salt in there as well. 1006 00:52:07,400 --> 00:52:08,680 Quite a bit of salt, 1007 00:52:08,720 --> 00:52:11,200 but that's all right because the other flavours are powerful. 1008 00:52:11,240 --> 00:52:12,520 It's dark, deep chocolate, 1009 00:52:12,560 --> 00:52:16,280 and it's got the finish of a roasted coffee as well. 1010 00:52:16,320 --> 00:52:18,640 I mean, it's absolutely lovely. I'm loving it. 1011 00:52:20,560 --> 00:52:22,720 You've definitely hit the brief with chocolate. 1012 00:52:22,760 --> 00:52:25,600 You used chocolate pastry. You've used a chocolate filling. 1013 00:52:25,640 --> 00:52:28,600 You've got a chocolate soil. That's good. 1014 00:52:28,640 --> 00:52:30,400 It just needs a lot more finesse. 1015 00:52:30,440 --> 00:52:31,920 Yeah. 1016 00:52:31,960 --> 00:52:34,600 But I like the flavour of chocolate and coffee. Yeah, same. 1017 00:52:37,720 --> 00:52:41,120 I'm happy. I've done... done the best I can do. 1018 00:52:41,160 --> 00:52:42,680 No. Sorry. Scratch that. 1019 00:52:42,720 --> 00:52:44,720 I feel like I could have done better. 1020 00:52:49,600 --> 00:52:51,760 Chocolate is tricky. 1021 00:52:51,800 --> 00:52:54,320 I'm not surprised we had mishaps. 1022 00:52:54,360 --> 00:52:58,600 However, along with the mishaps, we had some stunning work. 1023 00:53:00,280 --> 00:53:04,680 Omar - lamb shank with butternut squash, gochujang, chocolate. 1024 00:53:04,720 --> 00:53:06,080 Omar - lamb shank with butternut squash, gochujang, chocolate. 1025 00:53:06,120 --> 00:53:09,040 An absolute invention all of his own. 1026 00:53:09,080 --> 00:53:11,640 He was the only one who did a savoury dish with the chocolate, 1027 00:53:11,680 --> 00:53:13,040 and it was fantastic. 1028 00:53:13,080 --> 00:53:15,120 Omar's got himself a quarterfinal place. 1029 00:53:16,480 --> 00:53:19,560 Anurag is nothing short of a phenomenon. 1030 00:53:19,600 --> 00:53:23,000 The amount of work that young man does is quite incredible. 1031 00:53:23,040 --> 00:53:26,720 I didn't have an issue with any bit of it. 1032 00:53:26,760 --> 00:53:28,680 It's good enough for a quarterfinal. 1033 00:53:28,720 --> 00:53:31,320 Oh, mate, he's more than good enough for a quarterfinal. 1034 00:53:31,360 --> 00:53:34,160 After that, really, I think we've got mistakes going on 1035 00:53:34,200 --> 00:53:35,720 from the other three. 1036 00:53:35,760 --> 00:53:39,440 The fact is there are only two more quarterfinal places. 1037 00:53:40,480 --> 00:53:42,480 Forest made us a Paris-Brest. 1038 00:53:42,520 --> 00:53:44,680 The choux pastry wasn't quite right. 1039 00:53:44,720 --> 00:53:48,160 It wasn't a disaster, but it wasn't as light and as fluffy as he wanted. 1040 00:53:48,200 --> 00:53:51,600 But the chocolate ring was beautifully tempered. 1041 00:53:51,640 --> 00:53:53,680 I thought good work from Forest. 1042 00:53:55,000 --> 00:53:57,760 Adam gave us a chocolate and salted caramel tart. 1043 00:53:57,800 --> 00:53:59,560 We want a bit of finesse. 1044 00:53:59,600 --> 00:54:02,400 Could he have made it look better? I kind of think he could. 1045 00:54:02,440 --> 00:54:06,400 However, I liked that toffee met salt, 1046 00:54:06,440 --> 00:54:08,400 chocolate, coffee. 1047 00:54:08,440 --> 00:54:11,800 It was rich. It was dark. I liked it. 1048 00:54:12,920 --> 00:54:14,280 Cliodhna had a disaster. 1049 00:54:15,440 --> 00:54:17,880 The outside of that tart, the pastry was really, really fine - 1050 00:54:17,920 --> 00:54:20,720 so fine that one of them collapsed in her hand. 1051 00:54:20,760 --> 00:54:23,800 We both agree that pistachio cream didn't work. 1052 00:54:23,840 --> 00:54:26,680 Not quite sure if it was the white chocolate that made it go grainy, 1053 00:54:26,720 --> 00:54:28,400 or the cream was slightly overwhipped. 1054 00:54:28,440 --> 00:54:30,360 It needed more flavour of pistachio. 1055 00:54:30,400 --> 00:54:34,120 And we were supposed to get two tarts, and we had one. 1056 00:54:36,880 --> 00:54:39,000 I'm taking the negative comments. 1057 00:54:39,040 --> 00:54:41,200 I'd really like to take that into the next dish 1058 00:54:41,240 --> 00:54:44,680 and show them that I can come back and do something really strong. 1059 00:54:46,000 --> 00:54:48,880 I came in every day thinking that things would go wrong, 1060 00:54:48,920 --> 00:54:51,600 and it is a matter of how many things go wrong. 1061 00:54:51,640 --> 00:54:53,640 I think I am definitely concerned. 1062 00:54:53,680 --> 00:54:56,840 Unfortunately, my bad day in the kitchen was today, 1063 00:54:56,880 --> 00:54:59,960 and you can't be asked to produce two plates of food 1064 00:55:00,000 --> 00:55:02,840 and then just come out with one that's not absolutely perfect. 1065 00:55:12,800 --> 00:55:15,360 You five have been brilliant. 1066 00:55:15,400 --> 00:55:19,560 An incredible example of fantastic amateur talent. 1067 00:55:21,720 --> 00:55:24,920 As you know, there are only four quarterfinal places to give. 1068 00:55:24,960 --> 00:55:27,680 That does mean that one of you is leaving the competition. 1069 00:55:32,480 --> 00:55:34,600 The person leaving us is... 1070 00:55:42,000 --> 00:55:43,080 It's Cliodhna. 1071 00:55:44,280 --> 00:55:48,360 Cliodhna, love your fight. You've been a great contestant. 1072 00:55:48,400 --> 00:55:51,240 Thank you very much indeed. You're leaving us. Thank you so much. 1073 00:55:57,960 --> 00:56:00,040 I should have made some spare tart cases, 1074 00:56:00,080 --> 00:56:02,360 but I just thought I'd cut some time, 1075 00:56:02,400 --> 00:56:03,840 and, yeah, ultimately, 1076 00:56:03,880 --> 00:56:06,480 that was what's cost me my place in the competition. 1077 00:56:09,680 --> 00:56:12,160 Congratulations. You've got yourself a quarterfinal place. 1078 00:56:12,200 --> 00:56:13,200 Come on! 1079 00:56:13,240 --> 00:56:14,680 RELIEVED LAUGHTER 1080 00:56:16,160 --> 00:56:17,560 To be able to do this odd dish 1081 00:56:17,600 --> 00:56:19,800 that I've just made in my little kitchen in Barnsley, 1082 00:56:19,840 --> 00:56:21,440 and bring it to the MasterChef kitchen, 1083 00:56:21,480 --> 00:56:23,280 and it be so well received, it was amazing. 1084 00:56:24,800 --> 00:56:26,840 I feel ecstatic. Relieved, more or less. 1085 00:56:26,880 --> 00:56:28,760 Yeah, I got the quarterfinal place. 1086 00:56:28,800 --> 00:56:30,520 I'm so happy. I couldn't ask for more. 1087 00:56:32,440 --> 00:56:34,040 I think today's a bit of a close call, 1088 00:56:34,080 --> 00:56:35,840 but I'm so glad that I got through. 1089 00:56:37,280 --> 00:56:40,240 I made a lot of mistakes today, and I'm not going to do that again. 1090 00:56:40,280 --> 00:56:43,360 I'm just...overwhelmed. Absolutely overwhelmed. 1091 00:56:50,880 --> 00:56:54,360 Next time, it's the quarterfinal, 1092 00:56:54,400 --> 00:56:59,480 and Omar, Adam, Anurag, and Forest 1093 00:56:59,520 --> 00:57:00,440 and Omar, Adam, Anurag, and Forest 1094 00:57:00,480 --> 00:57:03,560 return to face their toughest challenge yet, 1095 00:57:03,600 --> 00:57:07,000 as they battle for a place in knockout week. 1096 00:57:07,040 --> 00:57:09,600 It's like a sandwich but on steroids. 1097 00:57:09,640 --> 00:57:12,080 It is technically genius.