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It's the MasterChef quarterfinal,
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and this week's four
best cooks are back.
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Really excited and, strangely,
really nervous today.
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The butterflies are like,
it's a farm!
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The pressure is on.
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It's on before I even touch
the stove.
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I just want to put out
the best food I can,
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and I've only got one chance
to do it.
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When you go in there, the adrenaline
gets going and you're like,
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"I just want to get on and cook
and do it."
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Tonight, their toughest
challenge so far...
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You need to roll and fry
as fast as you can.
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..stands between them and
a place in knockout week.
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It's really quite delicious.
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Just to relax you even further,
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you're supposed to be serving now.
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I'm impressed by their fight,
their drive, their desire.
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If they've got this far,
they're going to want to go further.
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I think we've got a great four.
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I think we're in
for a really exciting day.
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Welcome to the MasterChef
quarterfinal, and you four
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should be really proud
of yourselves.
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But you need to prove that
you've got what it takes to go
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even further in this competition.
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To help us make the ultimate
decision on who goes
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into knockout week,
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we have invited two past champions
and a semifinalist of MasterChef.
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we have invited two past champions
and a semifinalist of MasterChef.
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Irini Tzortzoglou,
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Tom Rhodes
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and Nisha Parmar.
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You have a massive job.
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1 hour and 15 minutes
to cook for us
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two courses and four plates
of each course.
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At the end of this, we will only
take the best cooks with us.
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Ladies and gentlemen, we wish you
the very best of luck.
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Let's cook.
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I've got quite a lot to do, yeah.
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It's going to be
a quite tall order.
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Miles, very creative,
very inventive.
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I love his flavours,
but being creative means
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that he could divide the crowd.
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I really like the idea of classic
French cooking, but as usual,
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with my dishes, I'm changing
things up a little bit.
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It's not going to be traditional.
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There's going to be a French person
somewhere crying watching this.
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But don't worry, it's all in hand.
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Miles? Yes.
Quarterfinal. Yep.
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What are you going to make for us?
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To start with, I'm doing torched
mackerel on butternut squash
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with a sauce vierge.
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Sauce vierge classically tomatoes,
shallots, olive oil.
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My version is going to be
a little bit different.
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I'm using pickled pears
rather than tomatoes to add
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that fresh sort of pickled note.
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And dessert is going to be
a clafoutis with nutmeg,
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cardamom, dates, raspberries.
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Are you at all concerned
of the guests reading a menu
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that says pear and mackerel?
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I guess they're probably looking
at it thinking, "What's he doing?"
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But just want to show
that I'm daring enough
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to just try different things.
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Mackerel with a torched skin.
Nice crispy skin, beautiful.
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Oily fish, great.
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He says a sauce vierge.
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But it's not, is it?
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He's taking bits of the sauce
vierge and he's just playing
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around with it.
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I've never, ever had a mackerel
with a pear, but I'm willing to keep
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an open mind.
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Followed by a clafoutis.
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Clafoutis being a lovely pudding
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made from a batter, classically
done with cherries.
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We have got dates and raspberries.
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It could be delicious.
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The actual batter itself, nice
and light, soft across the top.
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But if it's over-whipped,
it's like a souffle
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and it completely collapses.
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We don't want a collapse.
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This is going to be tight today.
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It's just trying to find a balance
between not rushing and doing things
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properly and then enough speed
to get things set.
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I have fallen in love with
Thuy's Vietnamese flavours.
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It's really good, it's exciting,
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it's vibrant, it's colourful.
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Tell us what you're going
to cook for us.
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I'm going to make a twist
on a Vietnamese banh mi.
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Many people might not know
about Vietnam.
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There was a huge French influence,
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and so a banh mi is a French
baguette,
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usually filled with Vietnamese
flavours, pickles and meat. That's
right.
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So instead of making baguettes,
which take too long to do
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in an hour, I'm going to make
a flatbread.
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And what sort of meat are
you putting in this banh mi?
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I'm making a Vietnamese
chicken marinade.
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Why did you choose the banh mi?
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It's something I have always
as a child.
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When you go to school
in the morning, your mum
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would give you some money.
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You'd go to the stand, you'd pick up
your sandwich for the day.
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And it's something I eat
a lot for my friends.
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OK, and then dessert?
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It's going to be a lemon posset
topped with passion fruit
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and a shortbread beside for a little
bit of texture contrast.
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Banh mi, I really love.
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We're getting Vietnamese
flavours in a salad.
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Garlic mayonnaise, chicken
which has been cooked
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with lots of different flavours,
should be sharp and chilli hot,
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with a piece of flatbread that
you can make into your own wrap.
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I really like a good sandwich,
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but is it enough for a quarterfinal?
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Lemon posset, one, it's got to be
really, really lovely and sharp.
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But if that posset doesn't set,
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you've got yourself a lemony,
creamy drink.
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That's no good to anybody.
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Everything, it's all over the place.
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Linda has impressed me.
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We've seen lemon tart,
an amazing chocolate fondant
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with a caramel centre, and we've
even seen North African chickpeas
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with perfectly cooked fish.
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She just needs to give us
a bit of polish.
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From lemon tarts to
Moroccan fish, an octopus?
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I know.
I must be mad!
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What are your two courses?
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So I'm doing an octopus
and a clam linguine,
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and a fig and apple pudding
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with butterscotch sauce.
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Do you like octopus?
I love it.
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You cook octopus at home a lot?
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A few times, yeah,
but not one that size!
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LINDA LAUGHS
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If Linda can cook this octopus
properly, I'll be really impressed,
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cos she's only got an hour
to cook it, chop it up and serve
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the whole thing.
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Oh, cook, cook, cook.
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Right.
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{\an8}I don't normally cook that much
in an hour and 15 minutes.
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I'm normally taking my time
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in the kitchen at home.
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She's making a beautiful pudding.
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We've got apples across the top
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and they're going to have
figs inside.
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I'm hoping she puts enough fig
in there so that flavour permeates.
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I'm also hoping that she's
really greased those moulds,
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because if she doesn't,
it could stick.
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It's so stressful, because if that
goes all wrong, and all them people
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are trying your food,
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I am so worried about it.
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I'm laughing,
but inside I'm dying!
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Oh, it's smelling good.
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Owen is a flavour master
in my opinion.
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That poached cod
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in that tamarind sauce
was absolutely delicious.
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That pork tenderloin the last
round with that exquisite mushroom
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sauce was impressive.
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Everything he cooks
makes the crowd happy.
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I'm taking a big risk
in this round, as I have a lot
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of things to prepare.
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So it's going to be challenging.
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I'm going to listen
to what my mum says.
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"Owen, whatever you do,
keep your eye on the stove."
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My first course is chicken liver,
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piri-piri, with a roti flatbread.
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The next course is salmon en croute.
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So, salmon in pastry
with cream spinach?
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That's correct.
You've made this before?
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Once, for my partner.
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She wanted to be surprised,
and this was it.
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So she was like, "Wow!"
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First was the wow factor.
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And then when she just cut through,
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oh!
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It was a wonderful evening.
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Owen realises he's up
against a time constraint.
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And right now he's doing
two things at once.
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With his right hand,
he's mixing up some roti bread,
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and with his left hand,
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he's crushing up bird's eye chillies
to make his piri-piri.
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Piri-piri spice, nice hot chilli
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around the outside with cumin
and coriander
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all mixed together.
Lovely.
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Salmon en croute.
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Whoa, that's ambitious.
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He's cooking the spinach before he
puts
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the spinach between the fish
and the pastry.
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And I hope he really squashes that,
drains it.
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If not, the moisture's going
to come out of the fish.
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More moisture's going
to come out of the spinach.
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And you can only guess how soggy
his pastry's going to be.
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I'm so excited to be here.
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MasterChef has changed my life.
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I'm now a private chef
and I have the amazing job
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of cooking for some
well-known celebrities.
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So I've actually been
living my dream.
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You are so nervous in this round,
but I would say to them,
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"Go for it.
Just create pleasing, lovely food."
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I like to think
that I can be quite kind,
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because I know what pressure
the contestants are under,
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but I'm still looking
for excellence.
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Miles, seven minutes
on your first course.
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We doing all right?
Yeah.
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Fish is there,
ready to be torched?
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Fish is ready to be torched.
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It's quite bold to put pears
and the sauce vierge
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against that mackerel.
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It's definitely an ambitious cook.
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Hopefully it's not too fruity.
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Right, samphire.
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The tempura samphire,
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that's got to be really light,
really crispy, cos if it turns out
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greasy with the mackerel,
that's not going to be nice at all.
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Looking pretty sexy.
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You have a minute to get this out.
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Very pretty.
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Come on, let's go.
Let's go!
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Go, go, go!
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Hello. Hi, Miles.
Hello, Miles.
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So, today I've made you
torched mackerel, sauce vierge
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with pickled pear,
tempura samphire,
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butternut squash
cooked in chicken fat.
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Enjoy.
Thank you. Thank you, Miles.
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See you later, guys.
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I mean, this dish looked stunning
and it tasted stunning.
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The mackerel, cooked beautifully
where the flesh has just got
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that glisten on it.
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I think what he's really nailed
here is the cooking on that tempura.
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It was so light, so crispy.
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Do you know what I really love?
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That pickling of the pear coming
through with the sauce vierge.
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It's very clever.
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I would pay good money to eat
this in a restaurant.
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It's totally up my street.
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I got a piece of mackerel
which has been filleted
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very, very well.
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Sauce vierge is lovely and sharp.
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I like the sweetness of the
butternut squash against the oily
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fish, and the pear,
I really, really like.
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That is a really elegant dish.
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Miles, you've got desserts to do,
my friend, you've got 15 minutes.
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Clafoutis is quite a difficult
dessert to get perfectly right.
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And I really want to make sure
that those spices come through.
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I think with the dates,
the nutmeg and cardamom,
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I think that could work really well.
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Hopefully the raspberries
will give it a bit of lift
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and a little bit of acidity.
246
00:12:00,200 --> 00:12:01,880
Clafouti look OK?
247
00:12:01,920 --> 00:12:03,240
They've sunken a little bit,
248
00:12:03,280 --> 00:12:05,640
more than I would have
liked them to, but...
249
00:12:05,680 --> 00:12:07,360
Yeah, yeah, I'm happy with that.
250
00:12:07,400 --> 00:12:08,520
Let's go.
251
00:12:10,960 --> 00:12:13,640
Thank you very much.
You're welcome.
252
00:12:13,680 --> 00:12:18,400
So this is my version of a Clafouti
with cardamom, nutmeg, thyme,
253
00:12:18,440 --> 00:12:21,280
dates and raspberries,
finished with creme fraiche,
254
00:12:21,320 --> 00:12:22,800
seasoned with a bit of nutmeg.
255
00:12:22,840 --> 00:12:24,640
Thank you. Thank you. Bye, guys.
Good luck.
256
00:12:24,680 --> 00:12:26,720
Thanks.
257
00:12:26,760 --> 00:12:28,240
Oh, God, that's such a relief.
258
00:12:28,280 --> 00:12:29,600
Yeah, I'm buzzing.
259
00:12:29,640 --> 00:12:31,720
That was wicked day.
I want to do it again.
260
00:12:31,760 --> 00:12:33,480
Adrenaline is pumping, boy!
261
00:12:35,920 --> 00:12:36,920
Oh!
262
00:12:39,720 --> 00:12:42,320
The nutmeg and cardamom
are coming through quite well.
263
00:12:42,360 --> 00:12:46,040
The raspberries work really well
with the spices.
264
00:12:46,080 --> 00:12:47,560
It's quite delicious.
265
00:12:47,600 --> 00:12:50,120
I like a little bit of the acidity
of the raspberry
266
00:12:50,160 --> 00:12:52,200
and the sweetness of the date.
267
00:12:52,240 --> 00:12:54,360
I find it a little bit too rich.
268
00:12:55,720 --> 00:12:59,080
I really like that he's played
around with a classic Clafouti
269
00:12:59,120 --> 00:13:01,840
and introduced some
new flavours in there.
270
00:13:01,880 --> 00:13:04,640
And that's what I like to see
in the MasterChef kitchen.
271
00:13:04,680 --> 00:13:06,240
As a clafouti, it sunk.
272
00:13:06,280 --> 00:13:09,320
This is a date-raspberry pudding.
273
00:13:09,360 --> 00:13:11,520
I like the dates at the bottom.
They're nice.
274
00:13:11,560 --> 00:13:12,880
They're not too sweet.
275
00:13:12,920 --> 00:13:16,920
However, that batter mix
is far, far too wet.
276
00:13:20,840 --> 00:13:23,200
How many flatbreads
have you made so far, Thuy?
277
00:13:23,240 --> 00:13:24,960
This is my first one.
Sorry.
278
00:13:25,000 --> 00:13:27,960
Right, you've got eight minutes,
Thuy, you need to roll and fry
279
00:13:28,000 --> 00:13:30,080
as fast as you can.
280
00:13:30,120 --> 00:13:33,240
Thuy's main course,
a twist on chicken banh mi.
281
00:13:33,280 --> 00:13:35,680
Oh, this is going to remind me
of my Vietnamese holiday.
282
00:13:35,720 --> 00:13:37,840
It's the best street food ever.
283
00:13:37,880 --> 00:13:40,920
While those were cooking,
can you plate up the rest?
284
00:13:40,960 --> 00:13:42,360
Yes.
285
00:13:42,400 --> 00:13:44,200
Go, mayonnaise, lettuce.
286
00:13:44,240 --> 00:13:46,000
So, we've got the chicken,
which hopefully
287
00:13:46,040 --> 00:13:47,320
will be perfectly cooked.
288
00:13:47,360 --> 00:13:49,800
I want a really light flatbread,
but then we've got pickles,
289
00:13:49,840 --> 00:13:52,400
we've got red onion, we've got
a garlic mayonnaise.
290
00:13:52,440 --> 00:13:54,480
Just to relax you even further,
291
00:13:54,520 --> 00:13:56,800
you're supposed to be serving now.
292
00:13:59,800 --> 00:14:01,440
Right, we've got to go now, Thuy.
OK.
293
00:14:01,480 --> 00:14:03,200
Five minutes over, Thuy.
294
00:14:04,400 --> 00:14:06,680
Hello. Hi! Hello.
295
00:14:06,720 --> 00:14:08,960
Please accept my apology
for the lateness.
296
00:14:09,000 --> 00:14:10,400
We've all been there.
297
00:14:10,440 --> 00:14:15,400
Thuy's twist on a Vietnamese banh mi
is chicken thighs in a fish sauce
298
00:14:15,440 --> 00:14:16,000
Thuy's twist on a Vietnamese banh mi
is chicken thighs in a fish sauce
299
00:14:16,040 --> 00:14:17,960
chilli and garlic marinade,
300
00:14:18,000 --> 00:14:21,240
served on flatbread with garlic
mayonnaise,
301
00:14:21,280 --> 00:14:26,040
lettuce, cucumber, pickled chilli,
pickled onion and coriander.
302
00:14:26,080 --> 00:14:26,600
lettuce, cucumber, pickled chilli,
pickled onion and coriander.
303
00:14:26,640 --> 00:14:28,760
It's a very big piece of chicken...
304
00:14:28,800 --> 00:14:30,760
It is. ..for quite a small
flatbread.
305
00:14:30,800 --> 00:14:32,800
I can go for it.
306
00:14:32,840 --> 00:14:34,400
Here we go.
307
00:14:37,480 --> 00:14:39,120
Flatbread, it's very nice.
308
00:14:39,160 --> 00:14:41,720
It's just charred,
it's just thin enough.
309
00:14:41,760 --> 00:14:44,800
OK, it could be bigger to help
you roll it and eat it,
310
00:14:44,840 --> 00:14:47,400
but I had a pretty good go.
311
00:14:47,440 --> 00:14:50,280
The chicken's been cooked
really well, and it's absorbed
312
00:14:50,320 --> 00:14:53,040
the flavours of the chilli
and the garlic.
313
00:14:53,080 --> 00:14:56,920
Great flavours of fish sauce,
great pickle, garlic in the mayo.
314
00:14:56,960 --> 00:15:00,920
that little hint of chilli.
I think she's done a fantastic job.
315
00:15:00,960 --> 00:15:03,560
I'm really liking the buttery
soft chicken.
316
00:15:03,600 --> 00:15:05,200
I'm liking the crunch
and the sharpness
317
00:15:05,240 --> 00:15:07,120
of the pickled vegetables.
I'm enjoying it.
318
00:15:07,160 --> 00:15:09,120
But there's not a lot to this dish.
319
00:15:09,160 --> 00:15:12,800
This is a flatbread with some
things on top of it.
320
00:15:12,840 --> 00:15:16,240
15 minutes. Lemon posset shortbread,
yes?
321
00:15:16,280 --> 00:15:19,000
I love Thuy's dessert.
322
00:15:19,040 --> 00:15:23,400
The difficulty with such a simple
dessert is if you spoil one
323
00:15:23,440 --> 00:15:24,480
The difficulty with such a simple
dessert is if you spoil one
324
00:15:24,520 --> 00:15:27,280
of the elements, the dessert
is totally ruined.
325
00:15:27,320 --> 00:15:28,520
Where's your posset?
326
00:15:28,560 --> 00:15:32,080
It's in a glass chiller,
it's not quite set. Oh!
327
00:15:33,600 --> 00:15:35,080
Set, please set.
328
00:15:38,960 --> 00:15:40,680
You happy with that, Thuy?
329
00:15:40,720 --> 00:15:43,080
I prefer this a tiny bit more set.
330
00:15:43,120 --> 00:15:45,320
Right. 30 seconds, Thuy.
331
00:15:46,480 --> 00:15:49,040
I'm looking for a really nice,
crisp shortbread to go
332
00:15:49,080 --> 00:15:52,320
with that smooth lemon posset.
That's a winner for me.
333
00:15:52,360 --> 00:15:55,080
That's it. Finished?
GREGG: Beautiful.Off you go.
334
00:16:01,440 --> 00:16:05,600
So I made you a lemon posset
and a nice passion fruit on top
335
00:16:05,640 --> 00:16:08,080
and a side of shortbread.
336
00:16:08,120 --> 00:16:10,600
I hope you enjoy it.
Thank you.Thank you. Thank you.
337
00:16:16,600 --> 00:16:19,320
I was really looking forward
to the lemon posset, but there's
338
00:16:19,360 --> 00:16:21,200
something about the texture of it
339
00:16:21,240 --> 00:16:24,960
not having set
that really puts me off.
340
00:16:25,000 --> 00:16:29,280
I went for the shortbread and I find
it undercooked in the middle.
341
00:16:29,320 --> 00:16:29,760
I went for the shortbread and I find
it undercooked in the middle.
342
00:16:29,800 --> 00:16:32,680
She's packed loads of lemon flavour
into that lemon posset,
343
00:16:32,720 --> 00:16:34,880
but when I have it with the
passion fruit,
344
00:16:34,920 --> 00:16:36,760
it is mouth-puckeringly sharp.
345
00:16:36,800 --> 00:16:39,320
I think that might be too sharp
for some people.
346
00:16:39,360 --> 00:16:41,080
It's a shame, but it's, yeah,
347
00:16:41,120 --> 00:16:44,240
sadly not worked for Thuy.
348
00:16:44,280 --> 00:16:46,120
That's not posset texture.
349
00:16:46,160 --> 00:16:49,800
That's almost creme anglaise
texture, which is a shame.
350
00:16:49,840 --> 00:16:51,840
You need to be able to spoon
that out, and right now
351
00:16:51,880 --> 00:16:53,760
you could almost drink it.
352
00:16:53,800 --> 00:16:59,040
So I know there are big issues
that personally I wouldn't forgive,
353
00:16:59,080 --> 00:16:59,480
So I know there are big issues
that personally I wouldn't forgive,
354
00:16:59,520 --> 00:17:02,200
cos I think, you know,
it's the quarterfinal, you know,
355
00:17:02,240 --> 00:17:03,960
you don't make these kind
of mistakes.
356
00:17:04,000 --> 00:17:07,640
But do you know what? I hope
the flavour's good enough.
357
00:17:09,520 --> 00:17:11,840
LINDA:So slippery.
358
00:17:11,880 --> 00:17:13,520
So Linda's main is home-made
359
00:17:13,560 --> 00:17:15,720
linguini with octopus and clams
360
00:17:15,760 --> 00:17:19,040
cooked in tomatoes, garlic,
chilli and parsley.
361
00:17:19,080 --> 00:17:20,960
I am mega-excited about this.
362
00:17:21,000 --> 00:17:23,520
I really want to see some nice,
thin pasta with some nice bite
363
00:17:23,560 --> 00:17:25,760
to it as well.
364
00:17:25,800 --> 00:17:28,080
How are we doing here, Linda?
365
00:17:28,120 --> 00:17:30,120
Erm, getting there!
SHE LAUGHS
366
00:17:30,160 --> 00:17:32,720
It's hard to find a Greek
who doesn't like octopus,
367
00:17:32,760 --> 00:17:36,560
but that also makes me a little bit
of a tough critic.
368
00:17:37,640 --> 00:17:40,680
Octopus is very tough and chewy
when undercooked.
369
00:17:40,720 --> 00:17:43,520
Are you happy with that, Linda?
Yes. Yes. Well, yes.
370
00:17:43,560 --> 00:17:45,720
Wonderful. Smells good.
371
00:17:45,760 --> 00:17:48,880
It's not as neat you'd like it to
be, but...
372
00:17:48,920 --> 00:17:50,680
Well done. Thank you.
Go for it, Linda.
373
00:17:52,840 --> 00:17:57,000
For her main course, Linda
is serving handmade linguine
374
00:17:57,040 --> 00:18:01,720
with clams and braised octopus in a
chilli, garlic and tomato sauce.
375
00:18:01,760 --> 00:18:02,400
with clams and braised octopus in a
chilli, garlic and tomato sauce.
376
00:18:06,040 --> 00:18:09,880
I think this was a really nice,
light, fresh dish.
377
00:18:09,920 --> 00:18:11,480
And she's been ambitious,
378
00:18:11,520 --> 00:18:14,600
you know, she's picked two pieces
of seafood which aren't always
379
00:18:14,640 --> 00:18:15,680
the easiest to cook.
380
00:18:15,720 --> 00:18:18,320
She's made her own pasta,
she's made her own sauce,
381
00:18:18,360 --> 00:18:19,920
so I really commend her.
382
00:18:19,960 --> 00:18:21,840
The pasta has been really nicely
well made.
383
00:18:21,880 --> 00:18:25,400
It's so thin. She really knows how
to make good pasta.
384
00:18:25,440 --> 00:18:27,880
I think the clams
have been cooked well.
385
00:18:27,920 --> 00:18:29,880
The octopus is really soft.
386
00:18:31,000 --> 00:18:33,000
You eat it pleasantly.
387
00:18:33,040 --> 00:18:35,320
Overall, a very good effort.
388
00:18:35,360 --> 00:18:37,880
Nice fresh pasta, little bits
of octopus cooked well,
389
00:18:37,920 --> 00:18:39,640
nice and tender.
390
00:18:39,680 --> 00:18:42,600
Salty clams running all the way
through, sweet tomatoes.
391
00:18:42,640 --> 00:18:44,200
It's a good dish.
392
00:18:46,680 --> 00:18:49,000
Please come out.
393
00:18:49,040 --> 00:18:51,280
This pudding sounds delicious.
394
00:18:51,320 --> 00:18:53,120
Fig, apples, butterscotch
395
00:18:53,160 --> 00:18:55,520
all go really, really well together.
396
00:18:55,560 --> 00:18:58,800
GREGG:That's crumbling inside
the ramekin.
397
00:18:58,840 --> 00:19:03,240
Yes. It hasn't come out as well
as I wanted it to,
398
00:19:03,280 --> 00:19:05,720
but at least it's cooked...I think.
399
00:19:05,760 --> 00:19:07,000
SHE CHUCKLES
400
00:19:07,040 --> 00:19:10,240
I am concerned that everything does
sound a bit sweet.
401
00:19:14,640 --> 00:19:15,840
GREGG:Yay!
402
00:19:15,880 --> 00:19:17,880
There you go, you've done it.
403
00:19:17,920 --> 00:19:21,440
It may not be that elegant,
but it smells great.
404
00:19:21,480 --> 00:19:23,280
Go, Linda. Thank you. Well done.
405
00:19:28,120 --> 00:19:31,920
So I've cooked for you an apple
and fig pudding with a butterscotch
406
00:19:31,960 --> 00:19:34,520
sauce and just some fresh cream.
407
00:19:34,560 --> 00:19:36,800
Great. Thank you. Well done.
408
00:19:39,120 --> 00:19:42,000
I think my one's got stuck
in the mould, cos there's edges
409
00:19:42,040 --> 00:19:43,360
of it missing.
410
00:19:46,920 --> 00:19:49,920
The sponge is a lot lighter
than I was expecting it to be,
411
00:19:49,960 --> 00:19:54,360
which was great. But for me,
personally, it's so, so sweet.
412
00:19:54,400 --> 00:19:55,280
which was great. But for me,
personally, it's so, so sweet.
413
00:19:55,320 --> 00:19:58,280
The butterscotch
is very definitely strong
414
00:19:58,320 --> 00:20:01,080
butterscotch flavour. Really good.
415
00:20:01,120 --> 00:20:04,880
I couldn't really pick out
the fig, sadly, but it's quite
416
00:20:04,920 --> 00:20:07,240
a warming, comforting dish.
417
00:20:08,520 --> 00:20:11,720
That is a lovely, sticky, sweet
sponge with a beautiful butterscotch
418
00:20:11,760 --> 00:20:15,880
sauce. Like the bit of apple on top,
giving a little bit of sharpness,
419
00:20:15,920 --> 00:20:18,920
and pouring cream over it to just
let it all down a little bit.
420
00:20:18,960 --> 00:20:21,840
That is a gloriously gooey mess.
421
00:20:23,920 --> 00:20:26,680
That was the hardest thing
I've ever done in my life.
422
00:20:26,720 --> 00:20:31,440
But it was exciting as well,
and amazing and a lot of fun.
423
00:20:31,480 --> 00:20:33,320
SHE LAUGHS
424
00:20:33,360 --> 00:20:36,240
I need a large drink.
425
00:20:36,280 --> 00:20:38,520
That's what I really need now.
426
00:20:43,200 --> 00:20:47,480
Owen's starter is piri-piri chicken
livers with roti.
427
00:20:47,520 --> 00:20:47,640
Owen's starter is piri-piri chicken
livers with roti.
428
00:20:47,680 --> 00:20:50,640
You've got two minutes
before your starters go out.
429
00:20:50,680 --> 00:20:53,040
Have you got any rotis
cooked at all?
430
00:20:53,080 --> 00:20:57,320
No. I'm behind time.
431
00:20:57,360 --> 00:20:59,880
How long are those rotis
going to take?
432
00:20:59,920 --> 00:21:01,280
Hoping five on a high heat.
433
00:21:01,320 --> 00:21:03,280
Are the chicken livers cooked?
434
00:21:03,320 --> 00:21:05,200
The chicken livers are almost done,
yeah.
435
00:21:05,240 --> 00:21:08,440
With livers, if you overcook them,
they can go grainy.
436
00:21:08,480 --> 00:21:10,440
I don't want them to be dry.
437
00:21:10,480 --> 00:21:13,840
I'm looking for spices
that have been layered and they sort
438
00:21:13,880 --> 00:21:15,200
of creep up on you.
439
00:21:15,240 --> 00:21:17,440
Half a roti each.
440
00:21:20,680 --> 00:21:23,160
You are eight minutes over, Owen.
441
00:21:23,200 --> 00:21:25,440
Let's go. Well done, my friend.
442
00:21:25,480 --> 00:21:28,360
Well done.
443
00:21:28,400 --> 00:21:29,720
Hello!
444
00:21:29,760 --> 00:21:30,720
Hello.
445
00:21:30,760 --> 00:21:33,600
Oh, faces I see, beautiful people!
446
00:21:33,640 --> 00:21:36,200
Oh, my goodness!
447
00:21:36,240 --> 00:21:38,440
So sorry for the delay. It's OK.
448
00:21:38,480 --> 00:21:42,720
Today, I've cooked chicken liver,
piri-piri, with roti on the side.
449
00:21:42,760 --> 00:21:43,800
Today, I've cooked chicken liver,
piri-piri, with roti on the side.
450
00:21:43,840 --> 00:21:45,280
Thank you!
451
00:21:50,240 --> 00:21:51,960
I thought this was delicious.
452
00:21:52,000 --> 00:21:55,160
I can really pick out the depth
of those spices there.
453
00:21:55,200 --> 00:21:59,440
However, the lasting impression I do
get is the chilli,
454
00:21:59,480 --> 00:22:00,640
it is very hot.
455
00:22:00,680 --> 00:22:03,760
The livers are a bit overcooked for
me and they're starting to go dry
456
00:22:03,800 --> 00:22:05,520
and they're starting to go grainy.
457
00:22:05,560 --> 00:22:07,800
I love how thin the roti is,
458
00:22:07,840 --> 00:22:09,840
and at the same time
459
00:22:09,880 --> 00:22:12,280
very buttery, very moreish.
460
00:22:12,320 --> 00:22:16,520
But I would have liked to have a bit
more roti with my whole dish.
461
00:22:16,560 --> 00:22:20,720
A nice amount of spice on the
outside, a good amount of chilli.
462
00:22:20,760 --> 00:22:25,040
But look at it, look at the dish.
Half a piece of bread.
463
00:22:25,080 --> 00:22:27,120
No presentation.
464
00:22:28,240 --> 00:22:29,680
Have a look at those, tell me how
465
00:22:29,720 --> 00:22:31,400
long you think they're going to
take.
466
00:22:31,440 --> 00:22:33,360
We're looking at about 16 minutes.
467
00:22:33,400 --> 00:22:36,200
You need to get your pea puree done,
season your butternut squash,
468
00:22:36,240 --> 00:22:38,760
finish off your courgettes
and leave your salmon in there
469
00:22:38,800 --> 00:22:40,680
as long as you possibly can.
470
00:22:42,640 --> 00:22:45,600
Salmon en croute, it's a lovely
classic dish, but done well,
471
00:22:45,640 --> 00:22:47,120
beautiful.
472
00:22:47,160 --> 00:22:50,360
Well, the difficulty, of course,
about cooking anything en croute
473
00:22:50,400 --> 00:22:52,800
is you've no idea what's happening
inside the croute.
474
00:22:52,840 --> 00:22:54,720
LAUGHS:It's true!
475
00:22:54,760 --> 00:22:56,440
JOHN: Nice colours.
476
00:22:56,480 --> 00:23:00,160
OK, salmon now.Go, the fish!
Come on, Owen!
477
00:23:02,120 --> 00:23:05,160
That pastry's got to be really
light, really flaky, cooked
478
00:23:05,200 --> 00:23:07,800
all the way through, cos that's
always the fear with puff pastry,
479
00:23:07,840 --> 00:23:09,640
that it's soggy in the middle.
480
00:23:09,680 --> 00:23:13,400
Time's up, but we'll give
you a little bit of leeway.
481
00:23:13,440 --> 00:23:16,920
Finishing touches. Off you go.
482
00:23:16,960 --> 00:23:18,600
Good job.
483
00:23:18,640 --> 00:23:19,600
WHISPERS:Thank you.
484
00:23:21,280 --> 00:23:25,800
Owen is serving salmon en croute,
salmon and creamed spinach in a puff
485
00:23:25,840 --> 00:23:26,400
Owen is serving salmon en croute,
salmon and creamed spinach in a puff
486
00:23:26,440 --> 00:23:31,080
pastry case with butternut
squash mash, mint pea puree
487
00:23:31,120 --> 00:23:31,600
pastry case with butternut
squash mash, mint pea puree
488
00:23:31,640 --> 00:23:33,800
and charred courgettes.
489
00:23:33,840 --> 00:23:36,320
This is perhaps the most
generous salmon en croute
490
00:23:36,360 --> 00:23:37,960
that I have ever seen.
491
00:23:40,520 --> 00:23:44,920
The salmon, I think, is actually
quite nicely cooked and the purees
492
00:23:44,960 --> 00:23:45,080
The salmon, I think, is actually
quite nicely cooked and the purees
493
00:23:45,120 --> 00:23:47,000
are actually seasoned really well.
494
00:23:47,040 --> 00:23:50,040
But unfortunately we've got
a lot of pastry
495
00:23:50,080 --> 00:23:52,360
which is really undercooked
or soggy.
496
00:23:52,400 --> 00:23:54,800
Soggy pastry is, like, my worst
nightmare.
497
00:23:54,840 --> 00:23:56,840
I don't like the cloying feeling.
498
00:23:56,880 --> 00:24:00,440
Overall, the dish sadly
falls a bit short.
499
00:24:00,480 --> 00:24:03,280
That salmon is cooked really,
really nicely inside the pastry.
500
00:24:03,320 --> 00:24:05,560
The issue we've got here
is the surround of that salmon
501
00:24:05,600 --> 00:24:06,680
is not cooked enough.
502
00:24:06,720 --> 00:24:09,760
That water that's coming
out of there is spinach that hasn't
503
00:24:09,800 --> 00:24:12,160
been squeezed with a little bit
of moisture that's coming
504
00:24:12,200 --> 00:24:14,560
off the fish. It's made
the pastry soggy.
505
00:24:16,320 --> 00:24:19,200
I was always concerned about timing.
506
00:24:19,240 --> 00:24:21,720
I wish I could have done
better, but I gave it all.
507
00:24:21,760 --> 00:24:24,080
There's no way I can rewind
time now.
508
00:24:26,840 --> 00:24:29,800
Quarterfinal day in the MasterChef
kitchen, there's always pressure,
509
00:24:29,840 --> 00:24:31,160
and our four felt the pressure.
510
00:24:31,200 --> 00:24:34,320
What we saw was some ups
and some downs.
511
00:24:36,280 --> 00:24:39,520
You and I both really enjoyed
that mackerel dish from Miles.
512
00:24:39,560 --> 00:24:42,000
It looked very elegant,
and the dining room
513
00:24:42,040 --> 00:24:44,040
absolutely loved it.
514
00:24:44,080 --> 00:24:47,800
The dessert from Miles,
the clafouti itself didn't work.
515
00:24:47,840 --> 00:24:49,680
That clafouti sunk.
516
00:24:49,720 --> 00:24:52,200
However, I did enjoy the flavours.
517
00:24:53,680 --> 00:24:56,000
Thuy cooked for us a banh mi.
518
00:24:56,040 --> 00:24:58,680
We had a piece of flatbread,
a piece of chicken thigh,
519
00:24:58,720 --> 00:25:00,320
and we had some pickled onion.
520
00:25:00,360 --> 00:25:03,720
We like her flavours, but there
wasn't a lot to that dish.
521
00:25:03,760 --> 00:25:07,320
All agreed that Thuy's posset
did not work.
522
00:25:07,360 --> 00:25:10,080
It was more of a thick milkshake
than it was a posset.
523
00:25:11,200 --> 00:25:13,800
Linda did us a rather nice
bowl of pasta.
524
00:25:13,840 --> 00:25:15,880
The octopus was cooked well.
525
00:25:15,920 --> 00:25:18,120
We had a lovely pudding.
526
00:25:18,160 --> 00:25:20,640
The fact was, though,
that when Linda took the pudding
527
00:25:20,680 --> 00:25:23,560
out of the mould, it started
to fall apart.
528
00:25:23,600 --> 00:25:27,640
Owen actually delivered, I think,
a decent plate of chicken livers.
529
00:25:27,680 --> 00:25:31,880
We only got a bit of flatbread
because he really ran out of time.
530
00:25:31,920 --> 00:25:35,080
The salmon en croute, the salmon
inside cooked very, very nicely.
531
00:25:35,120 --> 00:25:36,520
The pastry didn't work.
532
00:25:36,560 --> 00:25:38,880
The dining room didn't like it
very much at all.
533
00:25:38,920 --> 00:25:41,160
Nobody had cooked pastry.
534
00:25:41,200 --> 00:25:44,840
I hope I can get through
to the knockout round.
535
00:25:44,880 --> 00:25:47,520
And if I do get that opportunity...
536
00:25:47,560 --> 00:25:50,360
HE GASPS
..oh!
537
00:25:50,400 --> 00:25:53,280
I can walk out of here with my head
held up high,
538
00:25:53,320 --> 00:25:55,080
even if I leave now.
539
00:25:55,120 --> 00:25:59,000
If it's my time to go, you know
what, it is the right time.
540
00:25:59,040 --> 00:26:02,520
And I think it's what you perform
on the day that counts.
541
00:26:02,560 --> 00:26:05,520
I feel like if I can get
through that, then I'd love
542
00:26:05,560 --> 00:26:07,480
to go forward.
543
00:26:07,520 --> 00:26:09,160
We'll have to wait and see.
544
00:26:14,240 --> 00:26:16,760
We said at the start of
this we would only take the best
545
00:26:16,800 --> 00:26:18,120
cooks with us.
546
00:26:18,160 --> 00:26:22,480
We've decided two of you will be
going through knockout week,
547
00:26:22,520 --> 00:26:26,080
which does mean that two of
you will be leaving the competition.
548
00:26:26,120 --> 00:26:30,160
The first person going through
to knockout week is...
549
00:26:34,000 --> 00:26:36,840
..Miles. Congratulations.
550
00:26:40,480 --> 00:26:43,920
The second person going
through to knockout week is...
551
00:26:49,760 --> 00:26:50,760
..Linda.
552
00:26:54,040 --> 00:26:55,920
Congratulations, Linda.
553
00:26:55,960 --> 00:26:57,240
GASPS:Thank you.
554
00:26:58,760 --> 00:27:03,160
Thuy, Owen, I'm really sorry,
you're both leaving us.
555
00:27:08,400 --> 00:27:10,960
Oh, MasterChef.
556
00:27:11,000 --> 00:27:13,880
Being on MasterChef is incredible.
557
00:27:13,920 --> 00:27:18,440
And it's started my journey
and I'm moving forward from here.
558
00:27:18,480 --> 00:27:18,880
And it's started my journey
and I'm moving forward from here.
559
00:27:18,920 --> 00:27:23,080
I'm going to try and live my dream
of passion for cooking.
560
00:27:23,120 --> 00:27:25,840
Being on MasterChef has been a big
part of my life, so I will
561
00:27:25,880 --> 00:27:28,080
really miss it dreadfully.
562
00:27:28,120 --> 00:27:30,440
But I'm actually relieved
that I can actually sleep
563
00:27:30,480 --> 00:27:32,760
and eat again!
SHE LAUGHS
564
00:27:36,600 --> 00:27:39,720
Miles, Linda, congratulations,
you're through to knockout week!
565
00:27:39,760 --> 00:27:41,920
Oh, my God!
566
00:27:41,960 --> 00:27:43,680
I just can't believe it!
567
00:27:43,720 --> 00:27:45,680
LAUGHS:Really.
568
00:27:45,720 --> 00:27:48,120
What a day it's been, right?
What a rush.
569
00:27:49,560 --> 00:27:51,400
I feel like my head's going
to fall off.
570
00:27:51,440 --> 00:27:53,000
SHE LAUGHS
571
00:27:53,040 --> 00:27:57,240
This is a joyous moment for me, man,
I'm loving it.
572
00:27:57,280 --> 00:27:58,680
Who's cutting onions in here?
573
00:27:58,720 --> 00:28:00,640
I'm going to go back in the kitchen,
574
00:28:00,680 --> 00:28:03,800
I'm just going to, day and night,
just bang it again.
575
00:28:03,840 --> 00:28:05,920
I can't wait.
Yeah, let's bring it on.
576
00:28:09,560 --> 00:28:13,800
Next time, nine new hopefuls
audition for the right to wear
577
00:28:13,840 --> 00:28:17,080
a coveted MasterChef apron...
578
00:28:17,120 --> 00:28:21,160
How are you feeling?
Fantastic! Thank you for asking!
579
00:28:21,200 --> 00:28:23,240
..and to secure their place...
580
00:28:23,280 --> 00:28:25,080
Good luck! Thank you.
581
00:28:25,120 --> 00:28:28,160
..in the competition.
582
00:28:28,200 --> 00:28:30,160
That's powerful.
583
00:28:30,200 --> 00:28:32,080
I think this is absolutely
brilliant.