1 00:00:03,040 --> 00:00:06,120 It's the MasterChef quarterfinal, 2 00:00:06,160 --> 00:00:10,560 and this week's four best cooks are back. 3 00:00:10,600 --> 00:00:14,080 Really excited and, strangely, really nervous today. 4 00:00:14,120 --> 00:00:16,800 The butterflies are like, it's a farm! 5 00:00:18,920 --> 00:00:20,680 The pressure is on. 6 00:00:20,720 --> 00:00:23,560 It's on before I even touch the stove. 7 00:00:23,600 --> 00:00:25,600 I just want to put out the best food I can, 8 00:00:25,640 --> 00:00:28,680 and I've only got one chance to do it. 9 00:00:28,720 --> 00:00:31,840 When you go in there, the adrenaline gets going and you're like, 10 00:00:31,880 --> 00:00:33,840 "I just want to get on and cook and do it." 11 00:00:33,880 --> 00:00:37,000 Tonight, their toughest challenge so far... 12 00:00:37,040 --> 00:00:39,640 You need to roll and fry as fast as you can. 13 00:00:39,680 --> 00:00:43,280 ..stands between them and a place in knockout week. 14 00:00:43,320 --> 00:00:46,040 It's really quite delicious. 15 00:00:46,080 --> 00:00:47,520 Just to relax you even further, 16 00:00:47,560 --> 00:00:50,320 you're supposed to be serving now. 17 00:00:50,360 --> 00:00:53,800 I'm impressed by their fight, their drive, their desire. 18 00:00:53,840 --> 00:00:57,240 If they've got this far, they're going to want to go further. 19 00:00:57,280 --> 00:00:59,160 I think we've got a great four. 20 00:00:59,200 --> 00:01:01,760 I think we're in for a really exciting day. 21 00:01:19,520 --> 00:01:22,840 Welcome to the MasterChef quarterfinal, and you four 22 00:01:22,880 --> 00:01:25,120 should be really proud of yourselves. 23 00:01:25,160 --> 00:01:28,440 But you need to prove that you've got what it takes to go 24 00:01:28,480 --> 00:01:31,080 even further in this competition. 25 00:01:33,120 --> 00:01:35,960 To help us make the ultimate decision on who goes 26 00:01:36,000 --> 00:01:37,880 into knockout week, 27 00:01:37,920 --> 00:01:43,160 we have invited two past champions and a semifinalist of MasterChef. 28 00:01:43,200 --> 00:01:43,320 we have invited two past champions and a semifinalist of MasterChef. 29 00:01:43,360 --> 00:01:45,240 Irini Tzortzoglou, 30 00:01:45,280 --> 00:01:47,160 Tom Rhodes 31 00:01:47,200 --> 00:01:48,880 and Nisha Parmar. 32 00:01:50,600 --> 00:01:53,200 You have a massive job. 33 00:01:53,240 --> 00:01:55,320 1 hour and 15 minutes to cook for us 34 00:01:55,360 --> 00:01:59,040 two courses and four plates of each course. 35 00:01:59,080 --> 00:02:02,640 At the end of this, we will only take the best cooks with us. 36 00:02:02,680 --> 00:02:06,200 Ladies and gentlemen, we wish you the very best of luck. 37 00:02:06,240 --> 00:02:07,520 Let's cook. 38 00:02:14,000 --> 00:02:16,520 I've got quite a lot to do, yeah. 39 00:02:16,560 --> 00:02:19,160 It's going to be a quite tall order. 40 00:02:21,120 --> 00:02:24,640 Miles, very creative, very inventive. 41 00:02:24,680 --> 00:02:27,880 I love his flavours, but being creative means 42 00:02:27,920 --> 00:02:30,120 that he could divide the crowd. 43 00:02:31,840 --> 00:02:36,080 I really like the idea of classic French cooking, but as usual, 44 00:02:36,120 --> 00:02:38,080 with my dishes, I'm changing things up a little bit. 45 00:02:38,120 --> 00:02:39,600 It's not going to be traditional. 46 00:02:39,640 --> 00:02:42,440 There's going to be a French person somewhere crying watching this. 47 00:02:42,480 --> 00:02:44,560 But don't worry, it's all in hand. 48 00:02:46,960 --> 00:02:49,000 Miles? Yes. Quarterfinal. Yep. 49 00:02:49,040 --> 00:02:50,800 What are you going to make for us? 50 00:02:50,840 --> 00:02:53,440 To start with, I'm doing torched mackerel on butternut squash 51 00:02:53,480 --> 00:02:54,920 with a sauce vierge. 52 00:02:54,960 --> 00:02:58,200 Sauce vierge classically tomatoes, shallots, olive oil. 53 00:02:58,240 --> 00:03:00,080 My version is going to be a little bit different. 54 00:03:00,120 --> 00:03:03,000 I'm using pickled pears rather than tomatoes to add 55 00:03:03,040 --> 00:03:05,480 that fresh sort of pickled note. 56 00:03:05,520 --> 00:03:07,960 And dessert is going to be a clafoutis with nutmeg, 57 00:03:08,000 --> 00:03:10,240 cardamom, dates, raspberries. 58 00:03:10,280 --> 00:03:13,720 Are you at all concerned of the guests reading a menu 59 00:03:13,760 --> 00:03:15,280 that says pear and mackerel? 60 00:03:15,320 --> 00:03:17,840 I guess they're probably looking at it thinking, "What's he doing?" 61 00:03:17,880 --> 00:03:19,960 But just want to show that I'm daring enough 62 00:03:20,000 --> 00:03:21,840 to just try different things. 63 00:03:24,600 --> 00:03:27,720 Mackerel with a torched skin. Nice crispy skin, beautiful. 64 00:03:27,760 --> 00:03:29,320 Oily fish, great. 65 00:03:29,360 --> 00:03:30,680 He says a sauce vierge. 66 00:03:30,720 --> 00:03:32,120 But it's not, is it? 67 00:03:32,160 --> 00:03:34,840 He's taking bits of the sauce vierge and he's just playing 68 00:03:34,880 --> 00:03:36,560 around with it. 69 00:03:36,600 --> 00:03:40,360 I've never, ever had a mackerel with a pear, but I'm willing to keep 70 00:03:40,400 --> 00:03:41,680 an open mind. 71 00:03:42,920 --> 00:03:44,720 Followed by a clafoutis. 72 00:03:44,760 --> 00:03:46,760 Clafoutis being a lovely pudding 73 00:03:46,800 --> 00:03:49,080 made from a batter, classically done with cherries. 74 00:03:49,120 --> 00:03:52,320 We have got dates and raspberries. 75 00:03:52,360 --> 00:03:53,920 It could be delicious. 76 00:03:53,960 --> 00:03:57,280 The actual batter itself, nice and light, soft across the top. 77 00:03:57,320 --> 00:03:59,080 But if it's over-whipped, it's like a souffle 78 00:03:59,120 --> 00:04:00,480 and it completely collapses. 79 00:04:00,520 --> 00:04:02,400 We don't want a collapse. 80 00:04:06,480 --> 00:04:08,120 This is going to be tight today. 81 00:04:08,160 --> 00:04:11,880 It's just trying to find a balance between not rushing and doing things 82 00:04:11,920 --> 00:04:16,160 properly and then enough speed to get things set. 83 00:04:16,200 --> 00:04:19,600 I have fallen in love with Thuy's Vietnamese flavours. 84 00:04:19,640 --> 00:04:21,520 It's really good, it's exciting, 85 00:04:21,560 --> 00:04:23,160 it's vibrant, it's colourful. 86 00:04:27,160 --> 00:04:28,800 Tell us what you're going to cook for us. 87 00:04:28,840 --> 00:04:31,640 I'm going to make a twist on a Vietnamese banh mi. 88 00:04:31,680 --> 00:04:33,480 Many people might not know about Vietnam. 89 00:04:33,520 --> 00:04:35,680 There was a huge French influence, 90 00:04:35,720 --> 00:04:37,920 and so a banh mi is a French baguette, 91 00:04:37,960 --> 00:04:41,360 usually filled with Vietnamese flavours, pickles and meat. That's right. 92 00:04:41,400 --> 00:04:43,880 So instead of making baguettes, which take too long to do 93 00:04:43,920 --> 00:04:46,120 in an hour, I'm going to make a flatbread. 94 00:04:46,160 --> 00:04:48,200 And what sort of meat are you putting in this banh mi? 95 00:04:48,240 --> 00:04:50,480 I'm making a Vietnamese chicken marinade. 96 00:04:50,520 --> 00:04:52,520 Why did you choose the banh mi? 97 00:04:52,560 --> 00:04:54,320 It's something I have always as a child. 98 00:04:54,360 --> 00:04:56,240 When you go to school in the morning, your mum 99 00:04:56,280 --> 00:04:57,680 would give you some money. 100 00:04:57,720 --> 00:05:00,120 You'd go to the stand, you'd pick up your sandwich for the day. 101 00:05:00,160 --> 00:05:02,320 And it's something I eat a lot for my friends. 102 00:05:02,360 --> 00:05:04,080 OK, and then dessert? 103 00:05:04,120 --> 00:05:07,120 It's going to be a lemon posset topped with passion fruit 104 00:05:07,160 --> 00:05:11,240 and a shortbread beside for a little bit of texture contrast. 105 00:05:14,040 --> 00:05:16,320 Banh mi, I really love. 106 00:05:16,360 --> 00:05:18,560 We're getting Vietnamese flavours in a salad. 107 00:05:18,600 --> 00:05:20,880 Garlic mayonnaise, chicken which has been cooked 108 00:05:20,920 --> 00:05:24,240 with lots of different flavours, should be sharp and chilli hot, 109 00:05:24,280 --> 00:05:27,840 with a piece of flatbread that you can make into your own wrap. 110 00:05:27,880 --> 00:05:30,040 I really like a good sandwich, 111 00:05:30,080 --> 00:05:32,760 but is it enough for a quarterfinal? 112 00:05:35,400 --> 00:05:38,560 Lemon posset, one, it's got to be really, really lovely and sharp. 113 00:05:38,600 --> 00:05:40,640 But if that posset doesn't set, 114 00:05:40,680 --> 00:05:43,480 you've got yourself a lemony, creamy drink. 115 00:05:43,520 --> 00:05:45,400 That's no good to anybody. 116 00:05:48,120 --> 00:05:51,000 Everything, it's all over the place. 117 00:05:51,040 --> 00:05:53,440 Linda has impressed me. 118 00:05:53,480 --> 00:05:56,880 We've seen lemon tart, an amazing chocolate fondant 119 00:05:56,920 --> 00:06:01,000 with a caramel centre, and we've even seen North African chickpeas 120 00:06:01,040 --> 00:06:02,760 with perfectly cooked fish. 121 00:06:02,800 --> 00:06:05,760 She just needs to give us a bit of polish. 122 00:06:07,400 --> 00:06:11,280 From lemon tarts to Moroccan fish, an octopus? 123 00:06:11,320 --> 00:06:14,360 I know. I must be mad! 124 00:06:14,400 --> 00:06:16,200 What are your two courses? 125 00:06:16,240 --> 00:06:19,840 So I'm doing an octopus and a clam linguine, 126 00:06:19,880 --> 00:06:23,360 and a fig and apple pudding 127 00:06:23,400 --> 00:06:24,920 with butterscotch sauce. 128 00:06:24,960 --> 00:06:26,680 Do you like octopus? I love it. 129 00:06:26,720 --> 00:06:28,200 You cook octopus at home a lot? 130 00:06:28,240 --> 00:06:31,560 A few times, yeah, but not one that size! 131 00:06:31,600 --> 00:06:33,280 LINDA LAUGHS 132 00:06:39,320 --> 00:06:42,400 If Linda can cook this octopus properly, I'll be really impressed, 133 00:06:42,440 --> 00:06:46,160 cos she's only got an hour to cook it, chop it up and serve 134 00:06:46,200 --> 00:06:47,320 the whole thing. 135 00:06:49,000 --> 00:06:50,640 Oh, cook, cook, cook. 136 00:06:50,680 --> 00:06:52,080 Right. 137 00:06:52,120 --> 00:06:55,400 {\an8}I don't normally cook that much in an hour and 15 minutes. 138 00:06:55,440 --> 00:06:57,240 I'm normally taking my time 139 00:06:57,280 --> 00:06:59,760 in the kitchen at home. 140 00:06:59,800 --> 00:07:01,520 She's making a beautiful pudding. 141 00:07:01,560 --> 00:07:03,080 We've got apples across the top 142 00:07:03,120 --> 00:07:05,200 and they're going to have figs inside. 143 00:07:05,240 --> 00:07:09,840 I'm hoping she puts enough fig in there so that flavour permeates. 144 00:07:09,880 --> 00:07:13,200 I'm also hoping that she's really greased those moulds, 145 00:07:13,240 --> 00:07:16,200 because if she doesn't, it could stick. 146 00:07:16,240 --> 00:07:20,840 It's so stressful, because if that goes all wrong, and all them people 147 00:07:20,880 --> 00:07:22,360 are trying your food, 148 00:07:22,400 --> 00:07:24,320 I am so worried about it. 149 00:07:24,360 --> 00:07:26,400 I'm laughing, but inside I'm dying! 150 00:07:31,080 --> 00:07:33,000 Oh, it's smelling good. 151 00:07:33,040 --> 00:07:35,720 Owen is a flavour master in my opinion. 152 00:07:35,760 --> 00:07:37,000 That poached cod 153 00:07:37,040 --> 00:07:40,080 in that tamarind sauce was absolutely delicious. 154 00:07:40,120 --> 00:07:43,560 That pork tenderloin the last round with that exquisite mushroom 155 00:07:43,600 --> 00:07:45,720 sauce was impressive. 156 00:07:45,760 --> 00:07:49,400 Everything he cooks makes the crowd happy. 157 00:07:49,440 --> 00:07:52,160 I'm taking a big risk in this round, as I have a lot 158 00:07:52,200 --> 00:07:53,760 of things to prepare. 159 00:07:53,800 --> 00:07:55,840 So it's going to be challenging. 160 00:07:55,880 --> 00:07:58,000 I'm going to listen to what my mum says. 161 00:07:58,040 --> 00:08:01,840 "Owen, whatever you do, keep your eye on the stove." 162 00:08:01,880 --> 00:08:04,920 My first course is chicken liver, 163 00:08:04,960 --> 00:08:09,840 piri-piri, with a roti flatbread. 164 00:08:09,880 --> 00:08:11,760 The next course is salmon en croute. 165 00:08:11,800 --> 00:08:14,320 So, salmon in pastry with cream spinach? 166 00:08:14,360 --> 00:08:16,560 That's correct. You've made this before? 167 00:08:16,600 --> 00:08:19,120 Once, for my partner. 168 00:08:19,160 --> 00:08:21,840 She wanted to be surprised, and this was it. 169 00:08:21,880 --> 00:08:23,600 So she was like, "Wow!" 170 00:08:23,640 --> 00:08:25,440 First was the wow factor. 171 00:08:25,480 --> 00:08:27,400 And then when she just cut through, 172 00:08:27,440 --> 00:08:29,240 oh! 173 00:08:32,360 --> 00:08:34,080 It was a wonderful evening. 174 00:08:37,200 --> 00:08:39,480 Owen realises he's up against a time constraint. 175 00:08:39,520 --> 00:08:41,280 And right now he's doing two things at once. 176 00:08:41,320 --> 00:08:43,520 With his right hand, he's mixing up some roti bread, 177 00:08:43,560 --> 00:08:44,960 and with his left hand, 178 00:08:45,000 --> 00:08:48,200 he's crushing up bird's eye chillies to make his piri-piri. 179 00:08:48,240 --> 00:08:50,600 Piri-piri spice, nice hot chilli 180 00:08:50,640 --> 00:08:53,960 around the outside with cumin and coriander 181 00:08:54,000 --> 00:08:57,400 all mixed together. Lovely. 182 00:08:57,440 --> 00:08:59,160 Salmon en croute. 183 00:08:59,200 --> 00:09:00,520 Whoa, that's ambitious. 184 00:09:00,560 --> 00:09:02,520 He's cooking the spinach before he puts 185 00:09:02,560 --> 00:09:05,040 the spinach between the fish and the pastry. 186 00:09:05,080 --> 00:09:08,200 And I hope he really squashes that, drains it. 187 00:09:08,240 --> 00:09:10,080 If not, the moisture's going to come out of the fish. 188 00:09:10,120 --> 00:09:12,120 More moisture's going to come out of the spinach. 189 00:09:12,160 --> 00:09:16,040 And you can only guess how soggy his pastry's going to be. 190 00:09:21,560 --> 00:09:23,760 I'm so excited to be here. 191 00:09:23,800 --> 00:09:25,640 MasterChef has changed my life. 192 00:09:25,680 --> 00:09:29,680 I'm now a private chef and I have the amazing job 193 00:09:29,720 --> 00:09:32,160 of cooking for some well-known celebrities. 194 00:09:32,200 --> 00:09:35,880 So I've actually been living my dream. 195 00:09:35,920 --> 00:09:40,160 You are so nervous in this round, but I would say to them, 196 00:09:40,200 --> 00:09:43,720 "Go for it. Just create pleasing, lovely food." 197 00:09:45,800 --> 00:09:48,760 I like to think that I can be quite kind, 198 00:09:48,800 --> 00:09:53,040 because I know what pressure the contestants are under, 199 00:09:53,080 --> 00:09:55,680 but I'm still looking for excellence. 200 00:09:58,080 --> 00:10:01,040 Miles, seven minutes on your first course. 201 00:10:01,080 --> 00:10:03,240 We doing all right? Yeah. 202 00:10:03,280 --> 00:10:04,720 Fish is there, ready to be torched? 203 00:10:04,760 --> 00:10:06,520 Fish is ready to be torched. 204 00:10:07,880 --> 00:10:10,680 It's quite bold to put pears and the sauce vierge 205 00:10:10,720 --> 00:10:12,160 against that mackerel. 206 00:10:12,200 --> 00:10:13,760 It's definitely an ambitious cook. 207 00:10:13,800 --> 00:10:15,840 Hopefully it's not too fruity. 208 00:10:15,880 --> 00:10:16,880 Right, samphire. 209 00:10:18,880 --> 00:10:20,640 The tempura samphire, 210 00:10:20,680 --> 00:10:23,080 that's got to be really light, really crispy, cos if it turns out 211 00:10:23,120 --> 00:10:26,480 greasy with the mackerel, that's not going to be nice at all. 212 00:10:26,520 --> 00:10:27,960 Looking pretty sexy. 213 00:10:28,000 --> 00:10:30,400 You have a minute to get this out. 214 00:10:31,640 --> 00:10:32,680 Very pretty. 215 00:10:32,720 --> 00:10:34,040 Come on, let's go. Let's go! 216 00:10:34,080 --> 00:10:35,200 Go, go, go! 217 00:10:38,560 --> 00:10:39,880 Hello. Hi, Miles. Hello, Miles. 218 00:10:42,400 --> 00:10:46,520 So, today I've made you torched mackerel, sauce vierge 219 00:10:46,560 --> 00:10:49,160 with pickled pear, tempura samphire, 220 00:10:49,200 --> 00:10:51,920 butternut squash cooked in chicken fat. 221 00:10:51,960 --> 00:10:53,720 Enjoy. Thank you. Thank you, Miles. 222 00:10:53,760 --> 00:10:55,120 See you later, guys. 223 00:10:57,720 --> 00:11:01,240 I mean, this dish looked stunning and it tasted stunning. 224 00:11:01,280 --> 00:11:04,480 The mackerel, cooked beautifully where the flesh has just got 225 00:11:04,520 --> 00:11:05,960 that glisten on it. 226 00:11:06,000 --> 00:11:09,080 I think what he's really nailed here is the cooking on that tempura. 227 00:11:09,120 --> 00:11:11,320 It was so light, so crispy. 228 00:11:11,360 --> 00:11:13,400 Do you know what I really love? 229 00:11:13,440 --> 00:11:16,280 That pickling of the pear coming through with the sauce vierge. 230 00:11:16,320 --> 00:11:17,800 It's very clever. 231 00:11:17,840 --> 00:11:20,200 I would pay good money to eat this in a restaurant. 232 00:11:20,240 --> 00:11:22,440 It's totally up my street. 233 00:11:23,960 --> 00:11:26,240 I got a piece of mackerel which has been filleted 234 00:11:26,280 --> 00:11:27,560 very, very well. 235 00:11:27,600 --> 00:11:30,040 Sauce vierge is lovely and sharp. 236 00:11:30,080 --> 00:11:32,800 I like the sweetness of the butternut squash against the oily 237 00:11:32,840 --> 00:11:35,480 fish, and the pear, I really, really like. 238 00:11:35,520 --> 00:11:37,680 That is a really elegant dish. 239 00:11:39,640 --> 00:11:43,760 Miles, you've got desserts to do, my friend, you've got 15 minutes. 240 00:11:43,800 --> 00:11:47,520 Clafoutis is quite a difficult dessert to get perfectly right. 241 00:11:47,560 --> 00:11:50,680 And I really want to make sure that those spices come through. 242 00:11:50,720 --> 00:11:52,920 I think with the dates, the nutmeg and cardamom, 243 00:11:52,960 --> 00:11:55,000 I think that could work really well. 244 00:11:55,040 --> 00:11:57,480 Hopefully the raspberries will give it a bit of lift 245 00:11:57,520 --> 00:12:00,160 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.