1 00:00:04,040 --> 00:00:06,840 It's the MasterChef quarterfinal... 2 00:00:08,440 --> 00:00:11,440 ..and this week's four best cooks are back. 3 00:00:12,800 --> 00:00:15,360 {\an8}It just feels like you need to keep pinching yourself every time 4 00:00:15,400 --> 00:00:17,640 {\an8}you come into the kitchen. But if I can get through today, 5 00:00:17,680 --> 00:00:19,960 {\an8}I'll feel like quite invincible. 6 00:00:20,000 --> 00:00:22,680 {\an8}Now I've got real urge and fight. 7 00:00:22,720 --> 00:00:23,720 {\an8}I'm not going home. 8 00:00:25,320 --> 00:00:26,640 {\an8}I'm buzzing. 9 00:00:26,680 --> 00:00:28,880 {\an8}I hardly could sleep last night. 10 00:00:30,680 --> 00:00:33,560 {\an8}We are now at a stage of the competition where everyone 11 00:00:33,600 --> 00:00:36,680 {\an8}is very good. If you mess up, then you're going. 12 00:00:36,720 --> 00:00:40,040 This is a seriously tough MasterChef challenge. 13 00:00:40,080 --> 00:00:43,120 It's like a sandwich but on steroids. 14 00:00:43,160 --> 00:00:45,880 It's technically genius. 15 00:00:45,920 --> 00:00:49,360 Today is all about the fight to go through to Knockout Week. 16 00:01:08,160 --> 00:01:10,600 Welcome back to the MasterChef kitchen and welcome 17 00:01:10,640 --> 00:01:12,880 to your quarterfinal. 18 00:01:12,920 --> 00:01:16,560 You are going to present your dishes today not just to John and I, 19 00:01:16,600 --> 00:01:19,280 but to three celebrated chefs. 20 00:01:19,320 --> 00:01:24,400 Not only that - three previous champions of MasterChef. 21 00:01:24,440 --> 00:01:26,560 Thomasina Miers, 22 00:01:26,600 --> 00:01:28,040 Kenny Tutt, 23 00:01:28,080 --> 00:01:31,560 and Dr Saliha Mahmood-Ahmed. 24 00:01:32,880 --> 00:01:36,640 You're all fighting for a place in Knockout Week. 25 00:01:36,680 --> 00:01:38,960 We can only take the best cooks with us. 26 00:01:40,680 --> 00:01:43,280 You've got two courses. 27 00:01:43,320 --> 00:01:44,920 One hour and 15 minutes. 28 00:01:46,560 --> 00:01:47,560 Let's cook. 29 00:01:56,720 --> 00:02:00,360 Adam's got a brilliant culinary heart. 30 00:02:00,400 --> 00:02:02,840 However, in the last round, the presentation 31 00:02:02,880 --> 00:02:04,800 was all over the place. 32 00:02:04,840 --> 00:02:08,000 And what he's got to do is deliver two courses which are truly 33 00:02:08,040 --> 00:02:10,360 delicious and show his true potential. 34 00:02:12,000 --> 00:02:14,800 {\an8}I think producing four plates today would come quite naturally 35 00:02:14,840 --> 00:02:16,680 {\an8}to me because I am quite used to serving up 36 00:02:16,720 --> 00:02:18,640 {\an8}three-course dinners with my wife. 37 00:02:18,680 --> 00:02:21,200 We'd done it all through lockdown, but who's to say 38 00:02:21,240 --> 00:02:24,240 what could happen today? They could end up with half a plate. 39 00:02:27,960 --> 00:02:30,680 Adam. Hello. Quarterfinal, how are you feeling about it? 40 00:02:30,720 --> 00:02:33,320 It seems like it's a dream. I honestly don't believe it. 41 00:02:33,360 --> 00:02:37,720 What are your two courses? First of all, I'm making you a Spanish stew 42 00:02:37,760 --> 00:02:38,400 What are your two courses? First of all, I'm making you a Spanish stew 43 00:02:38,440 --> 00:02:40,960 with smoked cod en papillote, 44 00:02:41,000 --> 00:02:43,720 with a chorizo tuile and a parsley oil. 45 00:02:43,760 --> 00:02:48,280 And then I'm making you a lemon curd tart with a sable biscuit base 46 00:02:48,320 --> 00:02:50,960 and Italian meringue, and a baked fig. 47 00:02:51,000 --> 00:02:54,920 Did your wife give you any advice today coming into this? Be myself. 48 00:02:54,960 --> 00:02:56,880 And did she give you any presentation tips? 49 00:02:56,920 --> 00:02:59,160 I'm not listening to her. JOHN LAUGHS 50 00:02:59,200 --> 00:03:00,640 And why are you not listening to her? 51 00:03:00,680 --> 00:03:02,840 Because she told me to chop up a chicken and waffle. 52 00:03:02,880 --> 00:03:05,120 So from here on, presentation - Adam, 53 00:03:05,160 --> 00:03:07,000 but confidence comes from your wife. 54 00:03:08,840 --> 00:03:12,320 Adam's got two courses which I think are crowd-pleasers. 55 00:03:12,360 --> 00:03:13,960 Cooking the cod en papillote 56 00:03:14,000 --> 00:03:18,040 I think is a lovely way of cooking it because it steams the fish. 57 00:03:18,080 --> 00:03:21,720 He's also going to make a chorizo cheese tuile. 58 00:03:21,760 --> 00:03:25,640 Got to be careful cos cheese and fish isn't an easy combo. 59 00:03:25,680 --> 00:03:28,120 We've got a really complicated dessert from Adam. 60 00:03:28,160 --> 00:03:30,640 We've got a sable pastry tart. 61 00:03:30,680 --> 00:03:33,240 Sable being different because it's got an egg yolk 62 00:03:33,280 --> 00:03:37,520 in the pastry. Inside that, we've got a lemon curd. 63 00:03:37,560 --> 00:03:39,560 Then he's going to make an Italian meringue. 64 00:03:39,600 --> 00:03:42,280 He's got to get the right amount of sharpness into that lemon curd. 65 00:03:44,720 --> 00:03:48,040 Forest in this competition has only cooked for us sweet dishes 66 00:03:48,080 --> 00:03:49,800 and we have absolutely loved them. 67 00:03:49,840 --> 00:03:52,640 Today, for the first time, we are going to see a savoury 68 00:03:52,680 --> 00:03:56,200 dish from him. Let's hope it's every bit as good as his sweet stuff. 69 00:03:58,840 --> 00:04:01,160 So my first course is a lobster noodle. 70 00:04:01,200 --> 00:04:04,280 It's called lobster cheese yee mein, which is a very traditional 71 00:04:04,320 --> 00:04:07,040 Hong Kong-style dish. I'm not doing it the traditional way today. 72 00:04:07,080 --> 00:04:09,440 I'm doing it in a kind of more of a modern style. 73 00:04:09,480 --> 00:04:11,680 What's the cheese that's going in it? 74 00:04:11,720 --> 00:04:14,160 I'm using Cheddar cheese today, but actually in Hong Kong 75 00:04:14,200 --> 00:04:15,840 they use plastic cheese. 76 00:04:15,880 --> 00:04:17,880 And then for our dessert, what have we got? 77 00:04:17,920 --> 00:04:21,000 Taking you from Hong Kong back into the UK, 78 00:04:21,040 --> 00:04:22,680 I'm making you an Eton mess. 79 00:04:22,720 --> 00:04:24,480 And just like the lobster dish, 80 00:04:24,520 --> 00:04:27,240 I am going to put a fine dining twist on it. 81 00:04:30,080 --> 00:04:33,000 {\an8}Yee mein is usually done when you're celebrating something 82 00:04:33,040 --> 00:04:35,640 {\an8}or you're getting all your relatives together to eat. 83 00:04:35,680 --> 00:04:39,680 Many years ago now, when I found that I'd got into Oxford University, 84 00:04:39,720 --> 00:04:43,320 I was like, "Yep, we're having lobster cheese noodle tonight." 85 00:04:43,360 --> 00:04:44,680 And that's what we had. 86 00:04:44,720 --> 00:04:47,240 And so this is a dish that means a lot to me. 87 00:04:48,760 --> 00:04:50,440 Very interesting from Forest. 88 00:04:50,480 --> 00:04:52,280 A lobster and noodles, 89 00:04:52,320 --> 00:04:54,680 I could eat that all day long. 90 00:04:54,720 --> 00:04:57,120 There's actually only three elements to this dish, 91 00:04:57,160 --> 00:04:59,840 so they've all got to be perfect. 92 00:04:59,880 --> 00:05:01,960 The dessert is a take on Eton mess. 93 00:05:02,000 --> 00:05:04,320 Macerated strawberries with lots and lots of sugar. 94 00:05:04,360 --> 00:05:06,760 Shards of meringue should be lovely, lovely and crisp. 95 00:05:06,800 --> 00:05:09,480 And with that, we've got clotted cream ice cream. 96 00:05:09,520 --> 00:05:13,120 How does ice cream and strawberries with bits of meringue come together? 97 00:05:15,920 --> 00:05:18,600 Anurag has been very impressive so far. 98 00:05:18,640 --> 00:05:22,360 He's given us great presentation, wonderful Indian flavours. 99 00:05:22,400 --> 00:05:24,880 If he has a fault, that's attempting too much. 100 00:05:26,200 --> 00:05:28,840 Can I be more minimalistic? 101 00:05:28,880 --> 00:05:30,480 I think that's not me. 102 00:05:30,520 --> 00:05:32,840 {\an8}It's quite hard for me to do less. 103 00:05:35,960 --> 00:05:37,560 Anurag, are you doing the same? 104 00:05:37,600 --> 00:05:40,200 Are you going to really give yourself huge amounts of work to do? 105 00:05:40,240 --> 00:05:43,560 It might look quite a lot again, but I'll stick to something 106 00:05:43,600 --> 00:05:45,800 what I really love cooking at home. 107 00:05:45,840 --> 00:05:48,600 So for starters, I am making chai pakora. 108 00:05:48,640 --> 00:05:51,160 So it's like a favourite breakfast item 109 00:05:51,200 --> 00:05:53,040 on a Sunday morning as a child. 110 00:05:53,080 --> 00:05:54,400 Where's the chai come in? 111 00:05:54,440 --> 00:05:57,720 So chai goes with it because there's not much drinking culture in India, 112 00:05:57,760 --> 00:06:00,000 so it has to have tea with that. 113 00:06:00,040 --> 00:06:03,080 And the next course is? I'm giving you authentic chicken curry 114 00:06:03,120 --> 00:06:05,880 with basmati rice, some fried crispy okra 115 00:06:05,920 --> 00:06:08,360 and onion rings. Ooh! 116 00:06:08,400 --> 00:06:10,280 It smells good. It smells great. 117 00:06:10,320 --> 00:06:12,320 Brilliant. Cheers. Thank you very much, judges. 118 00:06:13,680 --> 00:06:16,280 So pakora's like a fried fritter. 119 00:06:16,320 --> 00:06:19,400 His are going to be bread on the outside and potato 120 00:06:19,440 --> 00:06:22,760 in the middle. Hopefully the bread is crispy and the potatoes 121 00:06:22,800 --> 00:06:24,480 inside are light and fluffy. 122 00:06:25,920 --> 00:06:28,640 Main course, we have got a chicken makhani. 123 00:06:28,680 --> 00:06:31,640 Makhani, a northern Indian dish which has got 124 00:06:31,680 --> 00:06:34,520 lots of rich tomatoes and cream. I hope that chicken's cooked 125 00:06:34,560 --> 00:06:36,200 all the way through and it's not dry. 126 00:06:36,240 --> 00:06:37,760 We've got okra fries. 127 00:06:37,800 --> 00:06:39,720 They've got to be crispy on the outside. 128 00:06:39,760 --> 00:06:42,320 He is using a huge amount of spicing and he's going to have to get 129 00:06:42,360 --> 00:06:44,200 that balance absolutely right. 130 00:06:44,240 --> 00:06:47,240 30 minutes gone. 30 minutes gone. 131 00:06:49,160 --> 00:06:53,080 Omar is one of the most adventurous people we have seen 132 00:06:53,120 --> 00:06:54,720 in the competition so far. 133 00:06:54,760 --> 00:06:57,600 A lamb shank with chocolate sauce and butternut squash, 134 00:06:57,640 --> 00:06:59,680 and it was delicious. 135 00:07:00,920 --> 00:07:03,720 {\an8}I want to say that my partner has a say in what he eats, 136 00:07:03,760 --> 00:07:05,920 {\an8}but I really don't think he does. 137 00:07:05,960 --> 00:07:08,640 He actually really wasn't a fan of the lamb and chocolate dish. 138 00:07:08,680 --> 00:07:09,920 Cos John and Gregg loved it, 139 00:07:09,960 --> 00:07:12,080 he'll be eating that for the rest of his life. 140 00:07:14,160 --> 00:07:17,200 For my starter today, I'm doing a prawn toast with some 141 00:07:17,240 --> 00:07:20,400 Southeast Asian flavours through it, with a sweetcorn puree 142 00:07:20,440 --> 00:07:22,760 and a prawn and chilli oil. Wonderful! 143 00:07:22,800 --> 00:07:24,800 Are you staying with an Asian theme for the main? 144 00:07:24,840 --> 00:07:27,600 Yeah, I'm doing a crispy chicken sesame ramen 145 00:07:27,640 --> 00:07:29,200 with home-made noodles. 146 00:07:29,240 --> 00:07:31,600 You're making a ramen, Japanese dish, 147 00:07:31,640 --> 00:07:33,360 using lemongrass and coriander? 148 00:07:33,400 --> 00:07:36,040 Yeah, and some sesame paste or tahini. 149 00:07:36,080 --> 00:07:38,280 And a bit of gochujang, a bit of miso. Brilliant. 150 00:07:38,320 --> 00:07:42,640 So we're going Middle East, Thailand into South Korea. 151 00:07:42,680 --> 00:07:42,800 So we're going Middle East, Thailand into South Korea. 152 00:07:42,840 --> 00:07:46,520 Omar, it sounds, once again, fascinating. Great. 153 00:07:49,560 --> 00:07:53,640 Omar's got two classics, but he has changed them completely. 154 00:07:53,680 --> 00:07:55,000 We've got a prawn toast. 155 00:07:55,040 --> 00:07:57,760 Instead of sitting on a lovely thin slice of bread, we've got a thick 156 00:07:57,800 --> 00:08:00,200 bit of brioche, which is really sweet. 157 00:08:00,240 --> 00:08:03,200 So when it deep fries, I just hope that doesn't go greasy. 158 00:08:03,240 --> 00:08:05,280 On the bottom of that, we've got sweetcorn puree. 159 00:08:05,320 --> 00:08:07,600 I hope that works, cos my prawn toast - 160 00:08:07,640 --> 00:08:10,600 where does it go on this corn puree without going soggy? 161 00:08:10,640 --> 00:08:15,320 After that, a big bowl of ramen, which is a stock with noodles. 162 00:08:15,360 --> 00:08:18,920 Everything depends on the quality of that stock. 163 00:08:20,280 --> 00:08:22,040 Guys, ten minutes to go, please. 164 00:08:22,080 --> 00:08:23,960 Service in ten minutes. 165 00:08:33,440 --> 00:08:35,920 It's always incredible to be back, and it brings back 166 00:08:35,960 --> 00:08:37,600 some fantastic memories. 167 00:08:37,640 --> 00:08:39,640 Also, that little bit of fear 168 00:08:39,680 --> 00:08:41,840 deep down. Deep down in the stomach. 169 00:08:41,880 --> 00:08:43,520 But, yeah, it's a wonderful place 170 00:08:43,560 --> 00:08:46,360 and it's a place where you can make dreams happen, really. 171 00:08:49,240 --> 00:08:51,440 The nerves that these guys are going to be feeling 172 00:08:51,480 --> 00:08:52,720 are going to be pretty high. 173 00:08:52,760 --> 00:08:55,280 And it is all about... SHE INHALES 174 00:08:55,320 --> 00:08:57,000 ..taking that deep breath 175 00:08:57,040 --> 00:08:58,640 and really trying to rein it in. 176 00:08:58,680 --> 00:09:01,920 So many people over the years have tried to fit too much 177 00:09:01,960 --> 00:09:04,720 into that hour and 15, and just fallen flat on their faces. 178 00:09:07,560 --> 00:09:11,560 I am so excited and primarily I am really hungry. 179 00:09:11,600 --> 00:09:13,640 Like "give me the food now" hungry! 180 00:09:15,720 --> 00:09:18,040 It's like my Christmas. It's my favourite time of year, 181 00:09:18,080 --> 00:09:20,160 coming back, getting fed. Yeah! 182 00:09:24,080 --> 00:09:26,400 OK. You've got about four minutes left. 183 00:09:26,440 --> 00:09:28,080 Herb oil done? Yep. 184 00:09:28,120 --> 00:09:30,080 Tuiles done? Yep. Uh, no. 185 00:09:30,120 --> 00:09:31,440 Oh! You're not doing them? 186 00:09:31,480 --> 00:09:33,440 I'm doing a chorizo crumb. OK, fine. 187 00:09:35,320 --> 00:09:40,160 I'm really excited to try Adam's cod because I love Spanish food. 188 00:09:40,200 --> 00:09:42,960 So you've done a separate stew for Saliha? 189 00:09:43,000 --> 00:09:46,440 Yeah. Because she doesn't eat pork. Because she doesn't eat pork. 190 00:09:46,480 --> 00:09:48,120 In the time that he's got, 191 00:09:48,160 --> 00:09:51,680 will he have time to punch loads of flavour into that stew? 192 00:09:51,720 --> 00:09:54,480 I just can't wait to have the cod, when the cod just sort of 193 00:09:54,520 --> 00:09:58,080 flakes apart. I think it sounds lovely. 194 00:09:58,120 --> 00:10:01,800 The simplicity of it makes me feel he's got guts. 195 00:10:01,840 --> 00:10:03,080 He knows what he's doing. 196 00:10:05,680 --> 00:10:07,440 Are we ready? Yeah. 197 00:10:07,480 --> 00:10:09,320 On time. Let's go. 198 00:10:13,280 --> 00:10:14,960 Hello. Hello. Hello, guys. 199 00:10:15,000 --> 00:10:16,800 Are you all right? Good. Thank you, Adam. 200 00:10:16,840 --> 00:10:18,200 Little bit starstruck. 201 00:10:18,240 --> 00:10:20,960 Well, so you should be, mate. LAUGHTER 202 00:10:22,320 --> 00:10:25,880 Adam has served a Spanish bean and chorizo stew, 203 00:10:25,920 --> 00:10:29,200 topped with smoked cod en papillote, 204 00:10:29,240 --> 00:10:31,560 and finished with a parsley oil 205 00:10:31,600 --> 00:10:33,280 and a chorizo crumb. 206 00:10:34,840 --> 00:10:37,240 Looks lovely, Adam. Thank you. 207 00:10:45,480 --> 00:10:47,400 The fish was really beautifully cooked. 208 00:10:47,440 --> 00:10:49,440 The beans are really buttery and soft, 209 00:10:49,480 --> 00:10:52,280 but I think the parsley oil could be more intense. 210 00:10:52,320 --> 00:10:56,600 It's a big bowl of warm, comforting, smoky paprika. 211 00:10:56,640 --> 00:10:57,880 Some lovely flavours, 212 00:10:57,920 --> 00:11:00,840 but could there be just something that shows a little bit more skill 213 00:11:00,880 --> 00:11:02,360 at this stage? 214 00:11:02,400 --> 00:11:05,840 He didn't manage to make the tuile. That might have added that textural 215 00:11:05,880 --> 00:11:09,320 side, which would have really helped lift this dish into something other 216 00:11:09,360 --> 00:11:11,560 than just really good pub grub. 217 00:11:11,600 --> 00:11:13,600 The fish itself, it's cooked very, very nicely. 218 00:11:13,640 --> 00:11:16,080 He's kept it in the bag. It's stayed moist. That's great. 219 00:11:16,120 --> 00:11:18,520 On a cold winter's night, I would eat all of that. 220 00:11:19,720 --> 00:11:22,360 Come on, Chef. 15 minutes, yeah? Pastry work. 221 00:11:22,400 --> 00:11:23,840 Let's go, let's go, let's go. 222 00:11:26,000 --> 00:11:28,320 I really want to dive into this pudding. 223 00:11:28,360 --> 00:11:30,640 It's screaming sugar and sweetness to me. 224 00:11:33,400 --> 00:11:36,800 You know, it's got to have that real lovely zingy sharpness of lemon 225 00:11:36,840 --> 00:11:39,240 to sort of counteract all those sweet elements. 226 00:11:39,280 --> 00:11:41,920 Make sure everyone's got the same amount of meringue cos otherwise 227 00:11:41,960 --> 00:11:44,640 you get envy. You've inspired me. 228 00:11:44,680 --> 00:11:47,360 Have I? That frightens me. Don't blame me. 229 00:11:47,400 --> 00:11:50,560 I'm also slightly scared for him because he's got to set a 230 00:11:50,600 --> 00:11:53,280 lemon curd, cook meringue and caramelise figs, 231 00:11:53,320 --> 00:11:55,360 so he's got a lot on his plate. 232 00:11:55,400 --> 00:11:56,640 Oh, you little beauties. 233 00:11:59,960 --> 00:12:01,920 Tap the side. Tap the side. Tap the side. 234 00:12:01,960 --> 00:12:04,640 Don't put your finger in. There! Oh, I've got you. 235 00:12:04,680 --> 00:12:06,160 That works... 236 00:12:06,200 --> 00:12:08,320 It's a builder's approach to decorating, right? 237 00:12:08,360 --> 00:12:10,800 I'm not allowed to paint at home. Great. Let's go! 238 00:12:10,840 --> 00:12:12,440 Come on! Thank you, guys. 239 00:12:14,240 --> 00:12:15,840 Hello. Hello. Hi. You OK? 240 00:12:15,880 --> 00:12:17,720 Yeah. Yeah, good. Great. 241 00:12:18,960 --> 00:12:21,360 Oh, wow. Look at that. Oh, thank you. 242 00:12:21,400 --> 00:12:24,080 So I've made you a sable biscuit with Italian meringue, 243 00:12:24,120 --> 00:12:26,600 lemon curd and a baked fig. 244 00:12:26,640 --> 00:12:28,000 Thank you. Thank you, Adam. 245 00:12:33,400 --> 00:12:37,440 I think because the biscuit is so sweet and the meringue's so sweet, 246 00:12:37,480 --> 00:12:41,120 that acidity in that lemon curd is just perfection. 247 00:12:41,160 --> 00:12:43,920 It's sensational. I wanted to faceplant myself in it. 248 00:12:43,960 --> 00:12:45,280 It was that good. 249 00:12:45,320 --> 00:12:48,440 He's totally nailed this. It is like eating a lemon sherbet. 250 00:12:48,480 --> 00:12:50,240 It sparkles with flavour. 251 00:12:50,280 --> 00:12:53,160 It's so sharp, it's just... It's just delicious. 252 00:12:53,200 --> 00:12:57,400 So the fig, it's not needed cos that tart is banging. 253 00:12:57,440 --> 00:13:00,000 The pastry just melts away in the mouth. 254 00:13:00,040 --> 00:13:02,760 The meringue is just beautifully set and soft. 255 00:13:02,800 --> 00:13:05,600 It's great. He's done really, really well. 256 00:13:05,640 --> 00:13:08,000 Really good pastry, fantastic meringue. 257 00:13:08,040 --> 00:13:09,440 And it's holding up perfect. 258 00:13:11,760 --> 00:13:14,760 The Spanish stew I know was a bit rough and rustic, 259 00:13:14,800 --> 00:13:17,000 but if they ask me about it, that's how it's meant to be. 260 00:13:17,040 --> 00:13:21,480 But I'm so happy I managed to get all those plates done. 261 00:13:21,520 --> 00:13:22,560 Phew! 262 00:13:24,040 --> 00:13:26,440 Forest, first course in ten, please. 263 00:13:28,800 --> 00:13:31,120 I'm really intrigued by this dish. 264 00:13:31,160 --> 00:13:34,400 I think it's going to be interesting to see how noodles work 265 00:13:34,440 --> 00:13:36,080 with the cheese sauce. 266 00:13:36,120 --> 00:13:37,440 Lobster is one of those things. 267 00:13:37,480 --> 00:13:40,800 It can be great, but it is really easy to overcook, 268 00:13:40,840 --> 00:13:42,600 you can under-season it. 269 00:13:44,440 --> 00:13:47,600 It's all sounding to me really rich. 270 00:13:47,640 --> 00:13:50,200 How is there going to be a balance of flavours here? 271 00:13:50,240 --> 00:13:52,080 Well done. OK. Off you go. Thank you. 272 00:13:55,320 --> 00:13:57,000 Hello, guys. Hi, Forest. Hello. 273 00:13:58,560 --> 00:14:02,200 So today I've made for you a lobster and cheese yee mein, 274 00:14:02,240 --> 00:14:04,520 which is a traditional Hong Kong dish. 275 00:14:04,560 --> 00:14:06,720 On the side, there is a cheese sauce. 276 00:14:06,760 --> 00:14:08,560 Hopefully you'll enjoy it. Thank you. 277 00:14:08,600 --> 00:14:09,760 Thank you very much. 278 00:14:15,240 --> 00:14:17,520 This actually is very one-dimensional. 279 00:14:17,560 --> 00:14:19,840 You've got lobster that isn't giving much flavour. 280 00:14:19,880 --> 00:14:21,960 The cheese sauce isn't giving much flavour. 281 00:14:22,000 --> 00:14:24,280 You're just not getting a great deal from it, 282 00:14:24,320 --> 00:14:26,480 you know? And that is a shame. 283 00:14:26,520 --> 00:14:28,560 I've got a sort of generic, cheesy sauce. 284 00:14:28,600 --> 00:14:31,880 No lovely, delicate kind of brothy shellfish flavour. 285 00:14:31,920 --> 00:14:35,320 My lobster was quite tough, and it had some little bits of shell 286 00:14:35,360 --> 00:14:37,920 that hadn't been removed, which was a little disappointing. 287 00:14:37,960 --> 00:14:40,960 There's something about the flavour profile that just hasn't quite hit 288 00:14:41,000 --> 00:14:42,200 the spot. Mm. 289 00:14:43,680 --> 00:14:45,800 First savoury dish from Forest. Yes, it's tasty. 290 00:14:45,840 --> 00:14:48,520 But my concern here is that these are noodles that have come 291 00:14:48,560 --> 00:14:50,720 out of a packet. There's not a lot to this dish. 292 00:14:52,280 --> 00:14:54,600 Come on, Forest. 15 minutes, Eton mess, yeah? 293 00:14:54,640 --> 00:14:56,320 15 minutes. You can do it. 294 00:14:58,360 --> 00:15:00,080 Eton mess is such a classic. 295 00:15:00,120 --> 00:15:03,960 I'm interested to see how balsamic glaze and clotted cream ice cream 296 00:15:04,000 --> 00:15:05,120 works with that. 297 00:15:07,760 --> 00:15:10,560 Is that just glaze? Yeah. So really sugary sweet. 298 00:15:10,600 --> 00:15:12,720 It's sweet, but also give a good amount of sharpness. 299 00:15:14,120 --> 00:15:17,000 For me, a perfect Eton mess is a mess. 300 00:15:17,040 --> 00:15:20,160 I don't like it where they try and sort of construct it on a plate. 301 00:15:23,480 --> 00:15:25,200 OK. Perfect. Nice little rocher. Very good. 302 00:15:26,360 --> 00:15:28,800 Is that it? Is there anything else to go on top of the quenelle? 303 00:15:28,840 --> 00:15:29,960 Nothing else. OK. 304 00:15:31,280 --> 00:15:33,160 Beautiful. Very, very good indeed. 305 00:15:37,760 --> 00:15:40,760 Today I'm serving you my version of Eton mess. 306 00:15:40,800 --> 00:15:43,680 Macerated strawberries, topped with balsamic glaze, 307 00:15:43,720 --> 00:15:46,920 a meringue shard and a clotted cream ice cream. 308 00:15:46,960 --> 00:15:48,480 Thank you. Thank you very much. 309 00:15:50,240 --> 00:15:51,840 I think it looks really smart. 310 00:15:51,880 --> 00:15:53,560 The berries are lovely and glossy. 311 00:15:57,720 --> 00:16:00,080 I think with the dish, I would have preferred a bit of cream 312 00:16:00,120 --> 00:16:03,240 because my ice cream very quickly sort of dissipated and then I'm left 313 00:16:03,280 --> 00:16:05,520 with a lot of strawberry, so the balance was sort of off. 314 00:16:05,560 --> 00:16:07,960 This is a lovely shard of meringue, but it's not chewy. 315 00:16:08,000 --> 00:16:11,000 And then the clotted cream ice cream, it's fine. 316 00:16:11,040 --> 00:16:13,600 But together they're not just a kind of delicious pudding 317 00:16:13,640 --> 00:16:15,440 that I can't stop eating. 318 00:16:15,480 --> 00:16:18,280 I like the lightness of the strawberries, and actually, 319 00:16:18,320 --> 00:16:20,800 the clotted cream ice cream was very milky. 320 00:16:20,840 --> 00:16:25,120 So, for me, I don't think it was an Eton mess, but I enjoyed it 321 00:16:25,160 --> 00:16:27,360 for a lighter dessert. 322 00:16:30,240 --> 00:16:32,280 That balsamic is really strong. 323 00:16:32,320 --> 00:16:34,760 He said it was going to be sharp. That's really sharp. 324 00:16:34,800 --> 00:16:37,440 I think the meringue shards are lovely because they're so light, 325 00:16:37,480 --> 00:16:40,280 they just completely melt in your mouth in a sugary puddle. 326 00:16:40,320 --> 00:16:42,440 Listen, it's a smartened-up Eton mess. 327 00:16:42,480 --> 00:16:43,720 It's an Eton tidy. 328 00:16:46,640 --> 00:16:50,760 Seriously, one hour and 15 minutes just go immediately. 329 00:16:50,800 --> 00:16:54,040 There was such a great buzz, erm, that I'm still buzzing! 330 00:16:56,840 --> 00:16:58,840 Anurag, pakoras, four minutes. 331 00:16:58,880 --> 00:17:01,320 Thank you. Great. What's this one? 332 00:17:01,360 --> 00:17:03,800 This is tamarind chutney. 333 00:17:03,840 --> 00:17:05,080 The tamarind chutney, 334 00:17:05,120 --> 00:17:07,640 I think it's going to be really lovely to have that figgy, datey 335 00:17:07,680 --> 00:17:09,000 sweetness to the dish. 336 00:17:10,880 --> 00:17:13,000 That looks great, my friend. Thank you. 337 00:17:13,040 --> 00:17:15,280 This is one of my favourite dishes 338 00:17:15,320 --> 00:17:18,600 and I have eaten bread pakora many times before. 339 00:17:18,640 --> 00:17:21,320 But, actually, this is a tricky, tricky dish. 340 00:17:21,360 --> 00:17:23,840 The green chutney, I want it to be really spicy, 341 00:17:23,880 --> 00:17:25,920 full of chilli heat to offset 342 00:17:25,960 --> 00:17:28,560 that bread pakora, which if it's cooked right, I imagine 343 00:17:28,600 --> 00:17:30,640 is going to be light and crispy. 344 00:17:32,000 --> 00:17:33,920 Is there anything else to go on here? Yeah. Tea. 345 00:17:33,960 --> 00:17:35,880 The tea. The chai. The chai, the chai. 346 00:17:37,280 --> 00:17:39,520 It looks great. Fantastic! 347 00:17:39,560 --> 00:17:41,040 Thank you very much. 348 00:17:41,080 --> 00:17:42,880 I love that. I love that. Well done. Cheers. 349 00:17:42,920 --> 00:17:44,360 Thank you very much. 350 00:17:46,880 --> 00:17:49,480 Cheers. Wow, thank you. 351 00:17:49,520 --> 00:17:53,680 For his starter, Anurag's made bread pakora, 352 00:17:53,720 --> 00:17:57,520 stuffed with potatoes spiced with onion, coriander, 353 00:17:57,560 --> 00:18:00,440 fennel seeds and garam masala, 354 00:18:00,480 --> 00:18:03,720 served with a spiced masala chai. 355 00:18:03,760 --> 00:18:05,520 The smells are wonderful. 356 00:18:05,560 --> 00:18:09,080 And do you know what? It's my first time of having a battered sandwich, 357 00:18:09,120 --> 00:18:11,080 so I'm really, really happy about that. 358 00:18:15,680 --> 00:18:17,680 This is such a clever dish. 359 00:18:17,720 --> 00:18:20,600 The tamarind chutney is, like, intense and sour 360 00:18:20,640 --> 00:18:22,240 and sticky and sweet. 361 00:18:22,280 --> 00:18:26,240 The coriander chutney is spicy and vibrant and delicious. 362 00:18:26,280 --> 00:18:29,000 It's a dreamy dish and it's fun. 363 00:18:29,040 --> 00:18:32,120 What he's done is put quite a heavily spiced filling 364 00:18:32,160 --> 00:18:33,520 in the potatoes. 365 00:18:33,560 --> 00:18:35,680 It's like a sandwich but on steroids, 366 00:18:35,720 --> 00:18:37,760 cos it's deep-fried in batter. 367 00:18:37,800 --> 00:18:39,680 Just so much flavour. Who would have thought 368 00:18:39,720 --> 00:18:43,040 a bit of mashed potato, a few onions and a few spices could produce 369 00:18:43,080 --> 00:18:45,320 something so delicious? 370 00:18:45,360 --> 00:18:49,560 It's sweet and it's hot and it's sharp with the chutneys. 371 00:18:49,600 --> 00:18:52,240 And I'll tell you what - for a deep-fried sandwich, 372 00:18:52,280 --> 00:18:54,000 it is very well presented. 373 00:18:55,440 --> 00:18:58,640 Anurag, well done. 15 minutes now for this curry. Yeah? 374 00:18:58,680 --> 00:18:59,760 Thank you. 375 00:19:01,560 --> 00:19:03,320 What have you got left to go on the plate? 376 00:19:03,360 --> 00:19:04,880 Onion rings. Chicken. 377 00:19:06,640 --> 00:19:09,800 Let's hope that chicken breast is roasted to perfection 378 00:19:09,840 --> 00:19:11,360 with a juicy middle. 379 00:19:11,400 --> 00:19:13,560 There's flavours on there that really jump out at me 380 00:19:13,600 --> 00:19:14,960 that I love. Curry sauce - 381 00:19:15,000 --> 00:19:18,120 I'm a big sucker for a nice, warming curry sauce. 382 00:19:18,160 --> 00:19:19,440 Fabulous. 383 00:19:19,480 --> 00:19:21,440 I like the look of this, Anurag. 384 00:19:24,000 --> 00:19:26,760 Give them a big smile, my friend. Give them a big smile. 385 00:19:26,800 --> 00:19:29,040 There we go. Go on, then. Off you go. Thank you very much. 386 00:19:32,880 --> 00:19:34,360 Hello again. Hi! Hello. 387 00:19:35,480 --> 00:19:36,480 Thank you. 388 00:19:37,840 --> 00:19:43,040 Anurag's main is roasted chicken breast with basmati rice, 389 00:19:43,080 --> 00:19:43,120 Anurag's main is roasted chicken breast with basmati rice, 390 00:19:43,160 --> 00:19:45,960 cucumber raita, pickled onion rings, 391 00:19:46,000 --> 00:19:50,480 crispy okra fries, finished with a makhani curry sauce, 392 00:19:50,560 --> 00:19:53,800 made with cream, fenugreek and garam masala. 393 00:19:56,360 --> 00:19:59,280 Oh! I feel relieved. 394 00:20:00,560 --> 00:20:02,920 I was worried about my chicken breast, whether it will be 395 00:20:02,960 --> 00:20:05,000 too dry. But I'm glad. I think it turned out well 396 00:20:05,040 --> 00:20:06,800 when I cut through it. It felt nice. 397 00:20:06,840 --> 00:20:08,520 Hopefully it tastes nice as well. 398 00:20:10,640 --> 00:20:12,120 The curry sauce is delicious. 399 00:20:12,160 --> 00:20:14,040 It's well spiced, it's well seasoned. 400 00:20:14,080 --> 00:20:15,880 It's the best thing about the whole dish. 401 00:20:15,920 --> 00:20:18,680 But I'm sad to say that my chicken is just quite tough. 402 00:20:18,720 --> 00:20:20,920 It's just quite hard to get into. The curry sauce, 403 00:20:20,960 --> 00:20:23,160 totally agree with you. It's nice. It's warming. 404 00:20:23,200 --> 00:20:25,440 The rice, I think, cooked perfectly. 405 00:20:25,480 --> 00:20:28,720 Individually, I think the flavours are OK, but for me, 406 00:20:28,760 --> 00:20:32,360 it just needs that extra oomph, which it doesn't have. 407 00:20:32,400 --> 00:20:36,040 The makhani sauce, rich and spicy with all that cream in there. 408 00:20:36,080 --> 00:20:37,840 The crispy okra, lovely and crisp. 409 00:20:37,880 --> 00:20:40,720 That's really good. Perfectly cooked rice. 410 00:20:40,760 --> 00:20:43,160 But the chicken breast is going a little dry. 411 00:20:48,000 --> 00:20:51,720 Omar is cooking prawn toast. We've got chilli oil, which I love. 412 00:20:51,760 --> 00:20:55,000 Sweetcorn puree which could be delicious, and add a sweetness. 413 00:20:55,040 --> 00:20:56,760 If he balances out all those flavours, 414 00:20:56,800 --> 00:20:58,360 this is a banger of a dish. 415 00:20:59,840 --> 00:21:02,120 And prawn toast. There's no Chinese takeaway I'm ordering 416 00:21:02,160 --> 00:21:04,320 without prawn toast. Yeah. 417 00:21:04,360 --> 00:21:07,120 That's massive. I thought we were going to get little flat bits, 418 00:21:07,160 --> 00:21:09,360 like you get from the takeaway. OMAR CHUCKLES 419 00:21:09,400 --> 00:21:12,080 Mate! Not today. It's a Gregg-size portion. Luxurious! 420 00:21:13,560 --> 00:21:15,800 My mouth is watering thinking about this dish. 421 00:21:17,720 --> 00:21:19,520 Go knock them dead. Let's go. 422 00:21:19,560 --> 00:21:21,960 It looks beautiful. Proper Omar dish. Well done. 423 00:21:24,720 --> 00:21:25,880 Hey. Hi! 424 00:21:28,400 --> 00:21:31,520 So I made for you a prawn toast with a sweetcorn puree, 425 00:21:31,560 --> 00:21:34,000 some pickled radishes, and a chilli oil. 426 00:21:34,040 --> 00:21:35,680 Thank you. Nice. Thank you. 427 00:21:35,720 --> 00:21:37,280 Looks great. Cheers. 428 00:21:42,400 --> 00:21:45,440 He's got big pieces of prawn in the prawn toast instead 429 00:21:45,480 --> 00:21:47,600 of it all being mushed together. 430 00:21:47,640 --> 00:21:51,200 It's kind of retro fabulous, isn't it, with the yellow sweetcorn 431 00:21:51,240 --> 00:21:53,160 and the pink radishes on top? 432 00:21:53,200 --> 00:21:55,400 The chilli oil is properly hot. 433 00:21:55,440 --> 00:21:57,880 Deliciously aromatic prawn cake. 434 00:21:57,920 --> 00:21:59,200 I... 435 00:21:59,240 --> 00:22:02,240 I want to take Omar home. LAUGHTER 436 00:22:02,280 --> 00:22:04,800 The sweetcorn is silky smooth and lovely, 437 00:22:04,840 --> 00:22:08,440 and soft and sweet. It's a stand-out dish, so bravo. 438 00:22:08,480 --> 00:22:09,520 Fantastic. 439 00:22:10,800 --> 00:22:12,720 Love the sweetness of the corn puree. 440 00:22:12,760 --> 00:22:16,200 Love the sesame nuttiness that's running through the prawn toast. 441 00:22:16,240 --> 00:22:18,640 And there's a great deal of chilli to finish with. 442 00:22:21,240 --> 00:22:24,440 Right, Omar, you've got 15 minutes till the next plate. Well done. 443 00:22:24,480 --> 00:22:26,120 I've got to fry off my vegetables, 444 00:22:26,160 --> 00:22:28,640 roll up my noodles, cook my noodles. 445 00:22:29,840 --> 00:22:31,800 I think that's pretty much everything. 446 00:22:31,840 --> 00:22:35,440 I love the idea of Omar's main, but I am really worried for him 447 00:22:35,480 --> 00:22:38,640 about how he's going to make the handmade noodles in such a short 448 00:22:38,680 --> 00:22:41,280 space of time, with so many other elements that he's got to get 449 00:22:41,320 --> 00:22:42,440 ready as well. 450 00:22:47,680 --> 00:22:50,200 Nice collection of ingredients there, mate. 451 00:22:50,240 --> 00:22:51,240 Thank you. 452 00:22:54,040 --> 00:22:55,400 Just drop them on from a height. 453 00:22:55,440 --> 00:22:57,640 Yeah, they look lovely, don't they? 454 00:22:57,680 --> 00:23:02,040 I love the idea of a really kind of wholesome broth. 455 00:23:02,080 --> 00:23:03,360 Oh, that tastes nice. 456 00:23:03,400 --> 00:23:07,000 It's got a lovely kind of balance of quite healthy and then some lovely 457 00:23:07,040 --> 00:23:10,040 fried stuff in there to get our taste buds kind of tantalised, 458 00:23:10,080 --> 00:23:12,240 so I'm kind of really excited. 459 00:23:12,280 --> 00:23:13,800 Are you happy with it? I'm happy. 460 00:23:13,840 --> 00:23:15,760 Well done. Thank you. Well done, mate. 461 00:23:17,800 --> 00:23:19,320 Hey! Hey. Hi! 462 00:23:24,320 --> 00:23:28,080 Omar's made crispy chicken and mushroom ramen, 463 00:23:28,120 --> 00:23:32,560 flavoured with sesame, lemongrass and gochujang paste, 464 00:23:32,600 --> 00:23:32,960 flavoured with sesame, lemongrass and gochujang paste, 465 00:23:33,000 --> 00:23:36,240 with water chestnuts and handmade noodles. 466 00:23:40,280 --> 00:23:42,560 Honestly, these cannot be handmade. Oh! 467 00:23:42,600 --> 00:23:43,680 Look at them. 468 00:23:43,720 --> 00:23:45,280 They look shop-bought. No! 469 00:23:49,040 --> 00:23:51,560 The chicken has the most delicious crispy skin. 470 00:23:51,600 --> 00:23:53,560 It's tender and perfect. 471 00:23:53,600 --> 00:23:56,720 The water chestnuts have got a tiny bit of caramelisation on them. 472 00:23:56,760 --> 00:23:59,080 There's flecks of red chilli just to spark up 473 00:23:59,120 --> 00:24:02,280 all those flavours. It's technically genius. 474 00:24:02,320 --> 00:24:04,800 I'm still not over how good these noodles look. 475 00:24:04,840 --> 00:24:08,840 I mean, they are so thin, so fine, and so regular. 476 00:24:08,880 --> 00:24:12,120 That broth! I mean, I could bath in that broth. 477 00:24:12,160 --> 00:24:13,720 There's so much going on. 478 00:24:13,760 --> 00:24:17,240 Rich sesame, the chicken. It's dancing around the tongue. 479 00:24:17,280 --> 00:24:19,360 Gee, yeah, this guy can really cook. 480 00:24:20,720 --> 00:24:23,200 We wanted crispy chicken skin. We got the crispy chicken skin. 481 00:24:23,240 --> 00:24:25,680 We wanted noodles which had a snap. We've got those noodles. 482 00:24:25,720 --> 00:24:27,440 I think that's really good. 483 00:24:27,480 --> 00:24:31,560 That broth starts with peanut butter, goes salty, goes quite 484 00:24:31,600 --> 00:24:34,000 vinegary, and then finishes with chilli. 485 00:24:34,040 --> 00:24:37,040 It's just very unusual. But then that's Omar, right? 486 00:24:41,880 --> 00:24:44,520 That was amazing. You don't get the chance to take in that 487 00:24:44,560 --> 00:24:48,040 there's three winners up there that you've idolised for years. 488 00:24:48,080 --> 00:24:50,920 So, yeah, just taking a moment and a breath. 489 00:24:56,840 --> 00:24:59,200 Quarterfinal days we know are always big. 490 00:24:59,240 --> 00:25:01,160 It was an extraordinary array of food. 491 00:25:01,200 --> 00:25:03,480 We got the comments from the guests in the dining room. 492 00:25:03,520 --> 00:25:05,960 Brilliant feedback. We now need to make a decision. 493 00:25:07,760 --> 00:25:11,680 Omar, we know, is a really, really adventurous cook. 494 00:25:11,720 --> 00:25:15,320 He has got applauded by us and also by the dining room. 495 00:25:15,360 --> 00:25:18,440 There's no reason why Omar doesn't go through to Knockout Week. 496 00:25:18,480 --> 00:25:21,360 Is that agreed? Put him through. Omar deserves it. 497 00:25:21,400 --> 00:25:23,840 Then there's really question marks over the other three. 498 00:25:24,880 --> 00:25:26,440 I thought Anurag's starter 499 00:25:26,480 --> 00:25:29,200 had an element of fun, and the dining room 500 00:25:29,240 --> 00:25:30,560 really enjoyed it. 501 00:25:30,600 --> 00:25:32,600 His main course - chicken curry. 502 00:25:32,640 --> 00:25:36,280 We had a really lovely makhani sauce, but that chicken breast 503 00:25:36,320 --> 00:25:37,640 was slightly dry. 504 00:25:38,680 --> 00:25:42,240 Adam cooked a nice spicy bean chorizo stew, 505 00:25:42,280 --> 00:25:44,080 but we didn't get the tuile. 506 00:25:44,120 --> 00:25:47,440 That dessert, it was skilful. Very good pastry. 507 00:25:47,480 --> 00:25:50,440 And the guests in the dining room were impressed by it. 508 00:25:51,880 --> 00:25:54,160 For the first time in the competition, Forest cooked 509 00:25:54,200 --> 00:25:57,360 a savoury dish. But it was some noodles out of a packet, 510 00:25:57,400 --> 00:26:00,720 a bit of cheese sauce and a lobster tail. There wasn't a lot to it. 511 00:26:00,760 --> 00:26:03,440 I thought Forest did Eton mess a good service. 512 00:26:03,480 --> 00:26:06,000 The feedback from the dining room is that you've messed 513 00:26:06,040 --> 00:26:08,200 around with Eton mess too much, it needs some cream to 514 00:26:08,240 --> 00:26:09,400 bring it all together. 515 00:26:13,120 --> 00:26:14,920 Right now, we've got a decision to make. 516 00:26:14,960 --> 00:26:17,240 We know that we can only take the best cooks with us. 517 00:26:17,280 --> 00:26:19,240 Who stays? Who goes? 518 00:26:20,400 --> 00:26:22,880 I don't want to leave. I think I'm going to have to be pulled out 519 00:26:22,920 --> 00:26:25,520 of here screaming, cos I'm not done. I'm not done at all. 520 00:26:26,920 --> 00:26:31,000 Personally, I think I did a decent enough job, but you never know. 521 00:26:32,640 --> 00:26:34,960 I would love to stay as long as possible, 522 00:26:35,000 --> 00:26:37,560 yeah, but everybody else is so good as well 523 00:26:37,600 --> 00:26:39,440 so I'll just leave it to the judges. 524 00:26:49,560 --> 00:26:52,880 That was an extraordinary quarterfinal. At the start of this, 525 00:26:52,920 --> 00:26:56,080 we did say we could only take the best cooks with us, 526 00:26:56,120 --> 00:26:59,680 and we have decided that one of you is leaving us. 527 00:27:03,200 --> 00:27:05,160 The person leaving us is... 528 00:27:10,360 --> 00:27:11,360 ..is Forest. 529 00:27:12,520 --> 00:27:15,000 Lovely having you in the competition. Great to meet you. 530 00:27:15,040 --> 00:27:18,120 I'm sorry you're leaving us. Thank you. Cheers. 531 00:27:23,880 --> 00:27:27,040 Today the competition has been incredibly tough. 532 00:27:27,080 --> 00:27:30,200 A bit disappointing, but I had so much fun. 533 00:27:30,240 --> 00:27:32,960 You know, I'm still very, very glad that I went this far. 534 00:27:37,720 --> 00:27:39,200 Congratulations, you three. 535 00:27:39,240 --> 00:27:41,120 You are through to Knockout Week. 536 00:27:41,160 --> 00:27:43,600 LAUGHTER 537 00:27:44,880 --> 00:27:46,880 What?! Come on! 538 00:27:48,320 --> 00:27:49,640 What?! 539 00:27:49,680 --> 00:27:51,160 That is incredible. 540 00:27:51,200 --> 00:27:53,600 Once again, I had my name just going through my head, 541 00:27:53,640 --> 00:27:55,960 "You're going out that door." And I'm still here. 542 00:27:57,640 --> 00:27:59,400 I'm feeling just top of the world. 543 00:27:59,440 --> 00:28:01,760 That's what I came here for, 544 00:28:01,800 --> 00:28:05,000 and I am so glad today they liked my cooking. 545 00:28:05,040 --> 00:28:07,560 I feel like now I've got the little pat on the back, 546 00:28:07,600 --> 00:28:10,320 a bit of confidence. I think there's hopefully no stopping me. 547 00:28:14,880 --> 00:28:18,520 Next time, nine new hopefuls... 548 00:28:18,560 --> 00:28:20,840 I'm stressing! Ah! 549 00:28:20,880 --> 00:28:24,520 ..audition for the right to wear a coveted MasterChef apron... 550 00:28:24,560 --> 00:28:27,040 Can't believe it! Five minutes, ah! 551 00:28:28,480 --> 00:28:31,760 ..and to secure their place in the competition. 552 00:28:31,800 --> 00:28:33,960 Wow. This is something I've never seen before. 553 00:28:35,640 --> 00:28:36,760 It's divine.