1 00:00:01,720 --> 00:00:03,895 MasterChef is back... Boom! 2 00:00:03,920 --> 00:00:08,655 ...with 45 of the country's most ambitious home cooks. 3 00:00:08,680 --> 00:00:10,415 Ah! 4 00:00:11,680 --> 00:00:13,295 I'm stressing. 5 00:00:13,320 --> 00:00:16,055 Each week, nine will battle for a coveted place 6 00:00:16,080 --> 00:00:17,935 in the quarterfinal. 7 00:00:17,960 --> 00:00:19,895 Oh! Oh, my God. 8 00:00:19,920 --> 00:00:21,855 Stress. Stress. 9 00:00:21,880 --> 00:00:23,375 Oh. 10 00:00:23,400 --> 00:00:25,175 I can't believe it! 11 00:00:25,200 --> 00:00:26,655 Chronic. 12 00:00:26,680 --> 00:00:28,695 I absolutely... 13 00:00:28,720 --> 00:00:30,415 love it. 14 00:00:30,440 --> 00:00:31,975 Hey. 15 00:00:32,000 --> 00:00:33,975 Dib dab, that's fab. 16 00:00:34,000 --> 00:00:37,495 Only the strongest will make it to the final challenges 17 00:00:37,520 --> 00:00:40,815 and the culinary adventure of a lifetime... 18 00:00:40,840 --> 00:00:42,975 It's all about the speed now, OK? 19 00:00:44,160 --> 00:00:46,135 It's a piece of art. 20 00:00:46,160 --> 00:00:47,655 Cheers! 21 00:00:47,680 --> 00:00:49,215 Oh. 22 00:00:49,240 --> 00:00:51,455 We need to pick up the pace, please. 23 00:00:51,480 --> 00:00:57,255 ...as they compete for the title of MasterChef Champion 2023. 24 00:00:57,280 --> 00:01:00,695 We want passion, drive, ambition. 25 00:01:00,720 --> 00:01:02,775 We want beautiful food. 26 00:01:04,960 --> 00:01:07,215 Let the culinary battle commence. 27 00:01:13,520 --> 00:01:16,535 It's the last week of the MasterChef heats... 28 00:01:17,960 --> 00:01:21,495 ...and nine more home cooks are arriving for their audition. 29 00:01:22,560 --> 00:01:25,535 I don't know how I will handle the pressure, 30 00:01:25,560 --> 00:01:29,135 so I will try my best to, like, enjoy every second of it. 31 00:01:32,440 --> 00:01:36,015 Coming to MasterChef is like my ultimate dream of life, 32 00:01:36,040 --> 00:01:39,895 so I feel great and honoured, to be honest. 33 00:01:41,360 --> 00:01:44,055 I'm nervous, but I'm a realist. 34 00:01:44,080 --> 00:01:47,095 I can only do my best and like anything else in life, 35 00:01:47,120 --> 00:01:49,415 give it a go, you know, don't hold back. 36 00:01:49,440 --> 00:01:51,335 Go for it and see what happens. 37 00:01:52,840 --> 00:01:54,815 Welcome to the MasterChef kitchen. 38 00:01:54,840 --> 00:01:58,175 You are our last batch of contestants in this year's competition. 39 00:01:58,200 --> 00:01:59,735 How about that? 40 00:01:59,760 --> 00:02:02,775 And who knows, we may well have saved the best for last. 41 00:02:04,360 --> 00:02:06,775 We've asked you to bring in your own ingredients, 42 00:02:06,800 --> 00:02:09,215 and we would like you to cook for us, please, 43 00:02:09,240 --> 00:02:13,055 a family favourite with a bit of MasterChef style. 44 00:02:13,080 --> 00:02:17,415 We're not going to be here in the MasterChef kitchen with you watching what's going on. 45 00:02:17,440 --> 00:02:20,855 We're going to be next door in our tasting room. 46 00:02:20,880 --> 00:02:23,575 We will, of course, taste everybody's dish 47 00:02:23,600 --> 00:02:26,735 and at the end of it, John and I will choose our favourite three. 48 00:02:26,760 --> 00:02:31,455 And the cooks that made those dishes will grab themselves an apron straight through to the next round. 49 00:02:31,480 --> 00:02:33,495 That will leave six of you, 50 00:02:33,520 --> 00:02:36,615 who will have to cook again for four remaining aprons. 51 00:02:38,200 --> 00:02:40,895 Sam, our floor manager, will be looking after you 52 00:02:40,920 --> 00:02:43,015 and making sure you stay to time. 53 00:02:45,080 --> 00:02:46,815 We'll see you soon. 54 00:02:50,800 --> 00:02:52,495 That's a bit stressful! 55 00:02:52,520 --> 00:02:54,375 Pressure. Pressure on. 56 00:02:54,400 --> 00:02:56,255 Oh, my God. 57 00:02:58,040 --> 00:02:59,935 Now it feels real. 58 00:02:59,960 --> 00:03:02,495 We aren't going to be concerned about the process. 59 00:03:02,520 --> 00:03:06,455 What we're going to be concerned about is the plate of food that appears in front of us. 60 00:03:06,480 --> 00:03:08,375 I want to taste something 61 00:03:08,400 --> 00:03:11,695 that somebody really does cook regularly for their family. 62 00:03:11,720 --> 00:03:14,535 People have always said that I should go and MasterChef. 63 00:03:14,560 --> 00:03:17,895 So now I'm here, it's down to me to get the job done, yeah. 64 00:03:17,920 --> 00:03:21,175 I am a bit nervous, but then I'm trying to, like, smile a lot 65 00:03:21,200 --> 00:03:24,175 so it doesn't show too much, my nervous face! 66 00:03:26,080 --> 00:03:28,615 I need to blow the judges away, basically, 67 00:03:28,640 --> 00:03:31,015 and cook to the best of my ability 68 00:03:31,040 --> 00:03:33,695 and hopefully get one of those delicious aprons. 69 00:03:42,000 --> 00:03:44,895 The contestants will audition in groups of three 70 00:03:44,920 --> 00:03:49,095 and have one hour and 20 minutes to create their family favourite. 71 00:03:49,120 --> 00:03:51,375 Now, this will be interesting. 72 00:03:57,800 --> 00:03:59,255 OK. 73 00:04:01,320 --> 00:04:05,375 First up is 63-year-old retired tour guide Cristina, 74 00:04:05,400 --> 00:04:08,095 who loves to entertain at family gatherings 75 00:04:08,120 --> 00:04:10,615 and has recently become a grandmother. 76 00:04:11,800 --> 00:04:16,775 My style of cooking is sharing, family cooking, gutsy flavours. 77 00:04:16,800 --> 00:04:20,455 It's a bit haphazard, a little bit erratic sometimes. 78 00:04:20,480 --> 00:04:22,615 I've left my potatoes in the hotel. 79 00:04:24,160 --> 00:04:27,175 I just need two potatoes of any description. 80 00:04:27,200 --> 00:04:29,735 But it's always made with love. 81 00:04:29,760 --> 00:04:32,215 Main ingredient, I leave it at home. 82 00:04:33,280 --> 00:04:36,295 Cristina's got what sounds like a classic dish. 83 00:04:36,320 --> 00:04:39,175 Pan-fried sea bass with a lemongrass veloute, 84 00:04:39,200 --> 00:04:41,615 served with potato and celeriac dauphinoise. 85 00:04:43,680 --> 00:04:47,975 It's my posh dish when I'm trying to impress new people in my life. 86 00:04:48,000 --> 00:04:51,135 Dauphinoise, we know, layered potatoes and celeriac, 87 00:04:51,160 --> 00:04:53,015 usually a little bit of cream. 88 00:04:53,040 --> 00:04:55,255 Normally, I've got my hands in here, 89 00:04:55,280 --> 00:04:57,655 but you guys will have a go at me if I do that. 90 00:04:57,680 --> 00:04:59,575 Let's keep going. Keep building. 91 00:05:02,000 --> 00:05:04,615 Sea bass has to be cooked nicely, falling apart. 92 00:05:04,640 --> 00:05:07,975 The skin needs to be crispy and really well seasoned. 93 00:05:08,000 --> 00:05:10,015 Whoops, that was a mistake. 94 00:05:10,040 --> 00:05:11,735 Ah, you got nervous. 95 00:05:13,200 --> 00:05:14,815 Lemongrass veloute. 96 00:05:14,840 --> 00:05:18,295 Veloute is a stock-based sauce, thickened with a roux. 97 00:05:18,320 --> 00:05:20,695 It's got to be smooth and silky. 98 00:05:22,160 --> 00:05:24,255 This is the star of the show. 99 00:05:24,280 --> 00:05:26,175 Big flavours here, aren't there? 100 00:05:26,200 --> 00:05:28,255 Celeriac, lemongrass. 101 00:05:28,280 --> 00:05:31,135 Is that going to overpower the gentle fish? 102 00:05:33,760 --> 00:05:35,855 You want to try? It's good! 103 00:05:40,760 --> 00:05:42,815 How are you doing over there? 104 00:05:44,320 --> 00:05:47,175 Very good. Good. On time. What about you? 105 00:05:47,200 --> 00:05:50,775 I'm all right. I'm OK. Yeah? Yeah. Nobody died yet! 106 00:05:54,520 --> 00:05:58,055 30-year-old IT consultant Jeff was born in France 107 00:05:58,080 --> 00:06:00,975 to an Italian father and a Greek mother. 108 00:06:01,000 --> 00:06:04,895 As well as cooking, he enjoys playing ice hockey in north London, 109 00:06:04,920 --> 00:06:06,975 where he now lives. 110 00:06:07,000 --> 00:06:09,455 So I'm very competitive in real life. 111 00:06:09,480 --> 00:06:11,455 Like, I do a lot of sports. 112 00:06:11,480 --> 00:06:15,775 I always try to push the boundaries, get out of my comfort zone. 113 00:06:15,800 --> 00:06:19,615 So I'm here on MasterChef to challenge myself. 114 00:06:21,920 --> 00:06:25,375 Jeff is making us a carbonara ravioli. 115 00:06:25,400 --> 00:06:27,695 So my family's from south of Rome 116 00:06:27,720 --> 00:06:32,015 and carbonara is the emblematic dish of the city of Rome. 117 00:06:33,240 --> 00:06:36,695 So that's why I'm hoping this will bring me luck today. 118 00:06:36,720 --> 00:06:42,255 Carbonara sauce, which is egg yolk and cheese and bits of bacon. 119 00:06:42,280 --> 00:06:45,215 Jeff is going to put all of that inside a ravioli. 120 00:06:46,600 --> 00:06:51,335 He's definitely showing some skill because ravioli is not easy to make. 121 00:06:52,320 --> 00:06:54,215 I spent all my holidays in Italy 122 00:06:54,240 --> 00:06:56,615 and I was following my grandma everywhere - 123 00:06:56,640 --> 00:06:58,455 in the garden, in the kitchen. 124 00:06:58,480 --> 00:07:00,695 She was always making me play with dough, 125 00:07:00,720 --> 00:07:03,055 so maybe that's why I'm doing pasta today. 126 00:07:03,080 --> 00:07:06,615 Good pasta, as we know in Italian families, 127 00:07:06,640 --> 00:07:09,695 is full of heart and love and it's generous. 128 00:07:09,720 --> 00:07:11,695 That's what I want from this dish. 129 00:07:11,720 --> 00:07:13,815 It's my favourite dish. 130 00:07:13,840 --> 00:07:18,135 It was the dish I was eating on Wednesdays after school 131 00:07:18,160 --> 00:07:20,575 or Sundays with family dinner 132 00:07:20,600 --> 00:07:24,375 and I will try to elevate it to MasterChef level. 133 00:07:33,960 --> 00:07:36,735 South Indian born Vijaya moved to Scotland 134 00:07:36,760 --> 00:07:40,535 with her husband 12 years ago to pursue her career in IT. 135 00:07:40,560 --> 00:07:42,855 She now lives in Dunfermline 136 00:07:42,880 --> 00:07:45,855 and loves to cook for her two young children. 137 00:07:47,920 --> 00:07:51,455 My cooking style is 99% Indian food. 138 00:07:51,480 --> 00:07:54,455 I just want to keep the authentic flavours. 139 00:07:54,480 --> 00:07:58,615 Especially when my children are born and brought up here, 140 00:07:58,640 --> 00:08:02,895 I want to, like, introduce to them flavours which I have enjoyed. 141 00:08:03,920 --> 00:08:07,415 Butter chicken curry. who doesn't love one of them? 142 00:08:07,440 --> 00:08:11,575 That chicken needs to be beautifully tender and lots of luscious sauce. 143 00:08:11,600 --> 00:08:15,015 My children love it because they don't want it to be, like, 144 00:08:15,040 --> 00:08:18,335 overpowering with the chilli or curry. 145 00:08:18,360 --> 00:08:20,455 So this is their favourite. 146 00:08:21,960 --> 00:08:24,655 Deep-fried poori bread, nice and puffed up. 147 00:08:24,680 --> 00:08:26,735 And that means they can't be greasy. 148 00:08:28,000 --> 00:08:29,775 Let's go to the fire. 149 00:08:29,800 --> 00:08:32,695 I hope this is really opulent and really rich. 150 00:08:32,720 --> 00:08:35,695 An hour and 20 minutes. Can she get it all done? 151 00:08:35,720 --> 00:08:39,375 I'm pretty confident because I normally make it all the time, so... 152 00:08:40,600 --> 00:08:43,935 It's just I want to know how I do it under pressure. 153 00:08:56,400 --> 00:08:58,735 How's it going, Cristina? 154 00:08:58,760 --> 00:09:01,215 I've done all the hard work and I have to zone out, 155 00:09:01,240 --> 00:09:03,895 try not to panic and try not to burn the last bit. 156 00:09:03,920 --> 00:09:05,735 Breathe. You've got this. 157 00:09:07,160 --> 00:09:10,015 Cristina, that's five minutes to go. Thank you very much. 158 00:09:15,840 --> 00:09:18,015 That wasn't so good, but that's OK. 159 00:09:20,360 --> 00:09:21,855 Chronic! 160 00:09:23,680 --> 00:09:25,935 This is the lemongrass veloute. 161 00:09:28,120 --> 00:09:30,255 It's come out as it does at home. 162 00:09:30,280 --> 00:09:32,815 So that's, I suppose, a good thing. 163 00:09:32,840 --> 00:09:36,135 Cristina, we're ready when you are. OK, let's do it. 164 00:09:36,160 --> 00:09:39,295 Well done. It looks good. Well done. Let's have a look. 165 00:09:40,960 --> 00:09:43,055 That crispy skin was just right. 166 00:09:49,080 --> 00:09:52,375 Retired tour guide Cristina's family favourite 167 00:09:52,400 --> 00:09:57,375 is pan fried sea bass with celeriac and potato dauphinoise, 168 00:09:57,400 --> 00:10:00,495 broccoli and a lemongrass veloute. 169 00:10:04,280 --> 00:10:06,455 Your fish is cooked really well. 170 00:10:06,480 --> 00:10:09,855 It falls apart, the skin is crispy, nice colour around the outside. 171 00:10:09,880 --> 00:10:13,295 You've got this wonderfully silky veloute, 172 00:10:13,320 --> 00:10:15,495 really nicely made, 173 00:10:15,520 --> 00:10:18,535 very, very heavily flavoured with lemongrass. 174 00:10:18,560 --> 00:10:23,535 Your dauphinoise, really nice slices of potato and nutty celeriac 175 00:10:23,560 --> 00:10:25,415 cooked very, very well. 176 00:10:25,440 --> 00:10:27,895 We both really, really can clearly see 177 00:10:27,920 --> 00:10:30,575 that you are a knowledgeable and skilful cook. 178 00:10:30,600 --> 00:10:33,775 Clearly. That's very kind. That's lovely to hear. Thank you. 179 00:10:33,800 --> 00:10:36,895 Cristina, see you soon. Thanks a lot. OK, bye-bye. Bye. 180 00:10:36,920 --> 00:10:40,175 Shall I take the dishes with me and wash them up? No, we'll wash up! 181 00:10:40,200 --> 00:10:43,015 See you later. I'm quite used to washing up! 182 00:10:44,960 --> 00:10:48,015 I'm feeling happy. It was an amazingly positive experience. 183 00:10:48,040 --> 00:10:50,975 I loved it. I feel quite emotional about how much I liked it. 184 00:10:51,000 --> 00:10:54,095 I know that's a silly thing, but I really enjoyed every moment. 185 00:10:57,560 --> 00:11:00,095 My Italian friends would be mad at me 186 00:11:00,120 --> 00:11:03,935 because you don't put butter with carbonara, but I don't mind. 187 00:11:05,720 --> 00:11:08,495 So I really hope they enjoy this dish. 188 00:11:08,520 --> 00:11:10,615 Less fancy at home! 189 00:11:16,000 --> 00:11:17,935 Are you happy with your dish, Jeff? 190 00:11:17,960 --> 00:11:20,215 Yeah, pretty much, for a first challenge. 191 00:11:20,240 --> 00:11:22,335 It looks good from here. Thank you. 192 00:11:24,240 --> 00:11:27,415 Let's have a look at that. Well done. Look at that. 193 00:11:27,440 --> 00:11:29,495 Hello, Gregg. Hello, John. 194 00:11:33,440 --> 00:11:36,655 IT consultant Jeff has served his version 195 00:11:36,680 --> 00:11:39,015 of a classic pasta carbonara. 196 00:11:39,040 --> 00:11:43,255 Ravioli filled with egg yolk, pecorino and Parmesan cheese, 197 00:11:43,280 --> 00:11:47,495 topped with pancetta and served with a Parmesan crisp, 198 00:11:47,520 --> 00:11:49,975 parsley powder and a butter sauce. 199 00:11:58,640 --> 00:12:02,015 You're trying to take a classic dish like carbonara 200 00:12:02,040 --> 00:12:04,575 and turn it into something completely different. 201 00:12:04,600 --> 00:12:08,255 I think your pasta is really beautifully thin and cut out, the perfect ravioli. 202 00:12:08,280 --> 00:12:10,135 I really like those a lot. 203 00:12:10,160 --> 00:12:14,015 Carbonara, we know, just has the coating of egg and cheese around the outside of it. 204 00:12:14,040 --> 00:12:16,895 Great flavours in here, but it's dry. 205 00:12:18,720 --> 00:12:21,775 I'm very impressed with your pasta making 206 00:12:21,800 --> 00:12:26,135 and those little bits of pork give a real salty sweetness. 207 00:12:26,160 --> 00:12:29,775 The issue, as I see, is inside is really firm 208 00:12:29,800 --> 00:12:33,335 and I think it kind of needs to be wetter in there. 209 00:12:35,280 --> 00:12:37,535 It was a tough first challenge, 210 00:12:37,560 --> 00:12:40,575 but I will focus on the good feedback they gave me, 211 00:12:40,600 --> 00:12:43,015 so hopefully I will make it through. 212 00:12:47,760 --> 00:12:50,295 Next up, butter chicken curry. 213 00:12:54,360 --> 00:12:58,255 They will just smell the spices. I can! It looks amazing. It smells great. 214 00:12:59,680 --> 00:13:01,695 Presentation is really important. 215 00:13:01,720 --> 00:13:04,535 It just... First, you eat with your eyes. 216 00:13:04,560 --> 00:13:07,735 It looks absolutely fantastic. It's lovely. Lovely. 217 00:13:07,760 --> 00:13:10,775 I would love a portion myself. Yes. Thank you. 218 00:13:13,440 --> 00:13:14,735 Hey. 219 00:13:19,800 --> 00:13:21,495 Wow. 220 00:13:21,520 --> 00:13:25,855 IT consultant Vijaya has made a butter chicken curry, 221 00:13:25,880 --> 00:13:29,975 rice with pomegranate, cashew nuts and curry leaves, 222 00:13:30,000 --> 00:13:34,335 spiced potatoes served in a rice cracker and poori bread. 223 00:13:40,360 --> 00:13:43,535 I really like the coating on the outside of those potatoes. 224 00:13:43,560 --> 00:13:45,975 It's really nice and hot and smoky. 225 00:13:46,000 --> 00:13:48,175 Your rice is joyous. 226 00:13:48,200 --> 00:13:51,015 There's a lovely sweetness coming from cashew nuts. 227 00:13:51,040 --> 00:13:54,415 Your poori, I'd like mine to be just a little bit crispier. 228 00:13:54,440 --> 00:13:58,255 The whole thing is gloriously awash with butter. 229 00:13:58,280 --> 00:14:02,935 The only problem I've got here is there's a couple of bits of chicken that are undercooked. 230 00:14:04,840 --> 00:14:09,015 I think I gave myself too many items within the timeline, 231 00:14:09,040 --> 00:14:12,735 but I have done my best and we'll just hope for the best. 232 00:14:18,640 --> 00:14:21,895 Back in the kitchen, the next three competitors 233 00:14:21,920 --> 00:14:24,775 have started preparing their audition dish. 234 00:14:28,160 --> 00:14:31,815 50-year-old Richard works as a painter and decorator 235 00:14:31,840 --> 00:14:35,375 and is a second dan black belt in Jujitsu. 236 00:14:35,400 --> 00:14:39,815 He dreams of one day owning a small bistro by the coast. 237 00:14:39,840 --> 00:14:42,455 Well, my day job is very mundane. 238 00:14:42,480 --> 00:14:45,455 Decorating the empty properties. 239 00:14:45,480 --> 00:14:47,695 It's the same every day. 240 00:14:47,720 --> 00:14:51,495 So when I get home and I want to cook, it gives me a release. 241 00:14:51,520 --> 00:14:54,895 It takes me to a place that I like to be in. 242 00:14:57,240 --> 00:14:59,735 I'm fed up of crawling around on my hands and knees 243 00:14:59,760 --> 00:15:01,655 painting skirting boards. 244 00:15:01,680 --> 00:15:04,055 I'm 50 now. I can't be doing it much longer. 245 00:15:04,080 --> 00:15:06,615 I don't think my knees could cope with it any longer! 246 00:15:08,280 --> 00:15:10,815 Richard is making for us Asian glazed salmon, 247 00:15:10,840 --> 00:15:13,535 served with pommes paolo and grilled asparagus tips. 248 00:15:13,560 --> 00:15:16,935 Asian glazed salmon. What sort of marinade are we going to get? 249 00:15:16,960 --> 00:15:21,575 It's got miso, yuzu, soy and a bit of maple syrup in it. 250 00:15:21,600 --> 00:15:23,895 We're going to put that over the salmon, 251 00:15:23,920 --> 00:15:25,975 sous vide it in the water bath. 252 00:15:26,000 --> 00:15:30,095 Pomme paolo are little fried potatoes, 253 00:15:30,120 --> 00:15:33,495 but all stacked up like roulette chips. 254 00:15:34,640 --> 00:15:38,255 This is the tricky bit and one of the time-consuming bits. 255 00:15:38,280 --> 00:15:40,535 Hopefully, we'll get it done. 256 00:15:42,160 --> 00:15:44,095 Grilled asparagus tips. 257 00:15:45,320 --> 00:15:48,415 Hopefully, get some nice little charring on it. 258 00:15:50,400 --> 00:15:53,695 How are you doing, Richard? It's all under control. 259 00:15:55,320 --> 00:15:56,775 Cheers. 260 00:16:02,560 --> 00:16:07,775 38-year-old Diya lives in Leicester with her husband and two children. 261 00:16:07,800 --> 00:16:11,135 She loves to cook the food of her Indian heritage, 262 00:16:11,160 --> 00:16:13,975 which she's been doing since a young age. 263 00:16:16,080 --> 00:16:18,375 My first memory of food and cooking 264 00:16:18,400 --> 00:16:20,775 came from the age of four, actually, 265 00:16:20,800 --> 00:16:23,415 when my mum taught me how to make poor is. 266 00:16:23,440 --> 00:16:26,775 And I still remember actually putting a little stool 267 00:16:26,800 --> 00:16:30,015 next to the hob and frying poor is at that age. 268 00:16:30,040 --> 00:16:33,375 That's the moment I really fell in love with food and cooking. 269 00:16:34,360 --> 00:16:36,375 She's taught me so much, 270 00:16:36,400 --> 00:16:39,175 and she passed away about 12 years ago. 271 00:16:39,200 --> 00:16:42,455 So I'm just paying a homage to my mum today 272 00:16:42,480 --> 00:16:44,615 and I'm hoping I can do her proud. 273 00:16:47,880 --> 00:16:51,975 Diya is giving us aloo Chana tokri chat. 274 00:16:53,040 --> 00:16:55,815 So it's a Mumbai street food, sort of a snack. 275 00:16:55,840 --> 00:16:58,535 Savoury, spicy, sweet, salty. 276 00:16:58,560 --> 00:17:01,535 Cold, hot, crunchy. Everything. 277 00:17:01,560 --> 00:17:03,935 It's literally me on a plate. 278 00:17:03,960 --> 00:17:07,815 Spiced potatoes and chickpeas served in a tokri basket. 279 00:17:09,200 --> 00:17:11,895 It's like a pastry that's deep-fried as a basket. 280 00:17:11,920 --> 00:17:14,575 Cumin yoghurt chutney. Absolutely. 281 00:17:14,600 --> 00:17:16,455 And a green chutney. 282 00:17:16,480 --> 00:17:19,295 Tamarind and date chutney and home-made sevs. 283 00:17:19,320 --> 00:17:21,495 It's made out of chickpea flour. 284 00:17:21,520 --> 00:17:24,615 And it's like noodles, but crispy and deep-fried. 285 00:17:25,600 --> 00:17:27,575 I think that is done. 286 00:17:30,320 --> 00:17:33,695 That's good. I'm happy with that. I don't need to make another batch. 287 00:17:37,200 --> 00:17:40,815 30-year-old Jack started cooking at the age of 11. 288 00:17:40,840 --> 00:17:45,215 He now lives in north London and works as a sports journalist. 289 00:17:47,240 --> 00:17:50,175 I learnt when I was about ten years old that I'd never be a footballer, 290 00:17:50,200 --> 00:17:52,815 so I'm as close as I can get to it now. 291 00:17:52,840 --> 00:17:55,295 When I'm not watching football, I'm cooking, 292 00:17:55,320 --> 00:17:58,615 and when I'm not cooking, I watching football, so win-win. 293 00:17:58,640 --> 00:18:01,375 Jack, listen to this for simplicity. 294 00:18:01,400 --> 00:18:04,335 Beef and broccoli stir-fry with chow mein. 295 00:18:05,880 --> 00:18:10,055 If I told you I'm making stir-fry, you'd just go, OK, it's a stir-fry. 296 00:18:10,080 --> 00:18:12,535 But it's better than a normal stir-fry. 297 00:18:12,560 --> 00:18:15,255 Nothing too fancy. It's just done properly. 298 00:18:15,280 --> 00:18:19,655 Chow mein, a noodle dish usually flavoured with soy and ginger 299 00:18:19,680 --> 00:18:23,415 and maybe some spring onions, even some oyster sauce. 300 00:18:23,440 --> 00:18:25,855 Slightly sticky, a little bit sweet. 301 00:18:27,160 --> 00:18:30,615 The beef needs to be thinly sliced and slightly pink and not dry 302 00:18:30,640 --> 00:18:33,095 and the noodles cooked all the way through. 303 00:18:34,080 --> 00:18:36,055 It doesn't sound very ambitious, 304 00:18:36,080 --> 00:18:38,775 but it is something that I'd really like to eat. 305 00:18:40,360 --> 00:18:44,015 Everyone in the country has probably had a stir-fry over the dinner table, 306 00:18:44,040 --> 00:18:47,615 so my take on a stir-fry, trying to take it to another level. 307 00:18:49,480 --> 00:18:53,135 Hopefully, it blows them away and I can get through and get an apron. 308 00:18:58,160 --> 00:19:00,375 Richard, that's two minutes. OK. 309 00:19:01,720 --> 00:19:03,535 That's good to go now. 310 00:19:03,560 --> 00:19:05,655 So I'm going to blowtorch it, 311 00:19:05,680 --> 00:19:09,695 lemon zest, a bit of sesame over the top and that's that done. 312 00:19:10,720 --> 00:19:14,055 I put it in the water bath because I want it to keep its vibrancy. 313 00:19:14,080 --> 00:19:17,215 Fingers crossed, when they touch it, it should just fall apart. 314 00:19:20,120 --> 00:19:23,495 So these are the pommes paolo. They should be delicious. 315 00:19:25,720 --> 00:19:27,695 I'm quite happy with that, really. 316 00:19:29,280 --> 00:19:31,335 I just hope I don't drop it! 317 00:19:35,760 --> 00:19:37,095 Hello. 318 00:19:40,200 --> 00:19:44,415 Painter and decorator Richard has cooked his salmon in a water bath 319 00:19:44,440 --> 00:19:46,975 and served it with an Asian glaze, 320 00:19:47,000 --> 00:19:51,535 pommes paolo - stacked potato slices, roasted in butter, 321 00:19:51,560 --> 00:19:54,575 and asparagus tips with sesame seeds. 322 00:19:58,520 --> 00:20:02,055 That's not cooked. That's not cooked, Richard, I'm afraid. 323 00:20:03,800 --> 00:20:06,495 How often do you cook with a water bath at home? 324 00:20:06,520 --> 00:20:08,775 Never. I've not got one. 325 00:20:08,800 --> 00:20:12,615 So it's a saucepan with a thermometer in it. 326 00:20:13,800 --> 00:20:18,295 It's very sweet, that coating across the top of the salmon. For me, a little bit too sweet. 327 00:20:18,320 --> 00:20:21,655 I love what you've done with those potatoes. I think they're excellent. 328 00:20:21,680 --> 00:20:23,815 But they don't belong with the salmon. 329 00:20:23,840 --> 00:20:27,695 But actually, I think you don't get anywhere in MasterChef without taking a risk. 330 00:20:27,720 --> 00:20:30,535 And that's what I thought. Go big or go home. Wow. 331 00:20:30,560 --> 00:20:33,455 Or both. Yeah. There's always that problem! 332 00:20:36,560 --> 00:20:38,775 Bit deflated, I'm not going to lie. 333 00:20:38,800 --> 00:20:41,095 My fish was undercooked. 334 00:20:41,120 --> 00:20:42,975 So, big mistake. 335 00:20:45,240 --> 00:20:48,735 I should have checked. It's my own stupid fault. I should have checked. 336 00:20:51,920 --> 00:20:53,575 So... 337 00:20:57,960 --> 00:21:01,975 This is the aloo Chana, which is the chickpea potato stuffing. 338 00:21:02,000 --> 00:21:03,735 Yoghurt. 339 00:21:04,960 --> 00:21:06,895 This is a sev that I made, 340 00:21:06,920 --> 00:21:10,335 which is the crispy kind of chickpea noodle. 341 00:21:12,160 --> 00:21:14,495 OK, Diya, let's go. Let's go. 342 00:21:24,760 --> 00:21:26,495 Hello. Hello. 343 00:21:31,640 --> 00:21:34,855 Travel consultant Diya has served a traditional 344 00:21:34,880 --> 00:21:38,295 Indian street food dish - aloo Chana tokri chat. 345 00:21:38,320 --> 00:21:43,655 Spiced potato and chickpeas served in a deep-fried basket called tokri, 346 00:21:43,680 --> 00:21:47,655 topped with yoghurt, home-made sev and pomegranate, 347 00:21:47,680 --> 00:21:51,335 with a cumin yoghurt chutney, green chilli chutney 348 00:21:51,360 --> 00:21:53,815 and a tamarind and date chutney. 349 00:22:00,600 --> 00:22:05,815 What's inside this little pastry cup is a bundle of brilliance. 350 00:22:05,840 --> 00:22:08,335 I think it's really delicious. 351 00:22:08,360 --> 00:22:11,535 Hot, spicy, cool, sweet, sharp. 352 00:22:11,560 --> 00:22:13,375 I get all of that. 353 00:22:13,400 --> 00:22:15,855 The sev across the top is really crunchy. 354 00:22:15,880 --> 00:22:19,335 I could bury myself in that really happily and have it all afternoon. 355 00:22:19,360 --> 00:22:22,015 Thank you. I'm really happy to hear that. 356 00:22:22,040 --> 00:22:24,375 I think that's absolutely delicious. 357 00:22:24,400 --> 00:22:27,415 I agree with John. It's a wonderful thing to eat. 358 00:22:27,440 --> 00:22:30,215 And you literally are going through layers of texture 359 00:22:30,240 --> 00:22:32,175 and layers of flavour as well. 360 00:22:32,200 --> 00:22:35,455 I don't know whether you can tell, but we're delighted with this. 361 00:22:35,480 --> 00:22:37,895 I'm hoping you guys really did like it. 362 00:22:37,920 --> 00:22:40,255 We wouldn't... What? Do you think we're lying?! 363 00:22:40,280 --> 00:22:41,935 Why would we lie?! 364 00:22:41,960 --> 00:22:44,295 Thank you very much. Thank you. Bye-bye. 365 00:22:47,080 --> 00:22:48,975 They like my food! 366 00:22:49,000 --> 00:22:51,815 There's more to come if you give me a chance! 367 00:22:56,880 --> 00:22:59,135 Coming together now. Everything's done. 368 00:22:59,160 --> 00:23:01,695 Everything's prepared for when I have to plate. 369 00:23:01,720 --> 00:23:03,535 So, yeah, I'm ready to go. 370 00:23:08,080 --> 00:23:11,215 OK, Jack. Time to send it to John and Greg. 371 00:23:16,080 --> 00:23:20,575 Sports journalist Jack has prepared a beef and broccoli stir-fry. 372 00:23:20,600 --> 00:23:23,975 Onglet steak marinated in shaoxing rice wine, 373 00:23:24,000 --> 00:23:28,575 garlic, ginger and sesame oil, with a vegetable chow main. 374 00:23:34,640 --> 00:23:38,015 Jack, I'm really, really impressed with the flavours of your dish. 375 00:23:38,040 --> 00:23:40,295 Your noodles taste really good. 376 00:23:40,320 --> 00:23:43,215 The actual beef itself is super, super tender. 377 00:23:43,240 --> 00:23:47,055 I think your beef could probably be more of strips rather than big bits. 378 00:23:47,080 --> 00:23:51,215 That's not an easy piece of beef to cook and you've done it really, really well. 379 00:23:51,240 --> 00:23:53,775 The sweet saltiness, I'm really enjoying. 380 00:23:53,800 --> 00:23:55,495 Here's my issue. 381 00:23:55,520 --> 00:23:58,735 Apart from the cooking of the beef, you've just boiled some noodles. 382 00:23:58,760 --> 00:24:02,055 And it doesn't mean you can't cook, it's just very difficult to know 383 00:24:02,080 --> 00:24:04,575 whether you can or not from this dish. 384 00:24:04,600 --> 00:24:07,535 Yes. Thanks very much. Thank you very much. Cheers. 385 00:24:07,560 --> 00:24:10,175 Off out, yeah? Yeah. Nice one. Thanks. 386 00:24:12,320 --> 00:24:14,775 I would pay for that in a Chinese restaurant. 387 00:24:14,800 --> 00:24:17,535 Well, it actually tastes like a Chinese takeaway. 388 00:24:17,560 --> 00:24:20,375 I'm a little bit disappointed. Maybe I could have done more. 389 00:24:20,400 --> 00:24:23,335 That was one of my fears heading in was, could I have done more? 390 00:24:23,360 --> 00:24:26,415 And the judges mentioned that. But I'm pleased with the dish. 391 00:24:26,440 --> 00:24:29,015 If I have to cook again, I'll cook again. 392 00:24:31,680 --> 00:24:34,255 It's now down to the last three auditionees 393 00:24:34,280 --> 00:24:36,295 to impress John and Gregg. 394 00:24:39,320 --> 00:24:44,015 Indonesian-born Endang owns and runs a gift shop in Dumfries. 395 00:24:44,040 --> 00:24:46,975 She came to Scotland 22 years ago 396 00:24:47,000 --> 00:24:51,055 and has lived there ever since with her husband and two children. 397 00:24:53,080 --> 00:24:54,975 My husband is Scottish, 398 00:24:55,000 --> 00:24:58,415 so he brought me there and I'm enjoying it. 399 00:24:58,440 --> 00:25:01,895 I know it's cold, windy, constant rain. 400 00:25:01,920 --> 00:25:05,935 Because rain in Borneo, the rain stops! 401 00:25:05,960 --> 00:25:08,455 And when it stops, it's sunny. 402 00:25:08,480 --> 00:25:11,055 In Scotland, it stops and it's still grey. 403 00:25:12,760 --> 00:25:14,735 I should make haggis. 404 00:25:14,760 --> 00:25:17,295 I could cook Scottish. Next time. 405 00:25:17,320 --> 00:25:19,895 Endang is making us beef rendang, 406 00:25:19,920 --> 00:25:23,735 served with coconut and turmeric rice, peanut crackers, 407 00:25:23,760 --> 00:25:27,215 crispy shallots and a cucumber and red onion pickle. 408 00:25:27,240 --> 00:25:30,335 The good one should be creamy and spicy. 409 00:25:30,360 --> 00:25:34,215 There is desiccated coconut and coconut milk. 410 00:25:35,760 --> 00:25:40,375 Beef rendang, as we know, can actually cook for most of the day. 411 00:25:40,400 --> 00:25:44,655 So how Endang is going to get this out in just over an hour, I don't know. 412 00:25:44,680 --> 00:25:48,615 I mean, that beef has literally got to be falling apart. 413 00:25:50,120 --> 00:25:53,415 Usually, it takes hours to cook rendang. 414 00:25:53,440 --> 00:25:56,135 So I'm using the pressure cooker. 415 00:25:58,880 --> 00:26:01,095 When my children... when they're coming home, 416 00:26:01,120 --> 00:26:03,615 I always ask them, what do you want me to cook? 417 00:26:03,640 --> 00:26:06,295 Could you make rendang, Mum? OK, it's fine. 418 00:26:07,760 --> 00:26:09,575 Endang cooking rendang! 419 00:26:14,120 --> 00:26:16,975 40-year-old painter and decorator John 420 00:26:17,000 --> 00:26:20,495 lives in Bristol with his partner and four daughters 421 00:26:20,520 --> 00:26:24,415 and is passionate about cooking sugar-free, low carb meals. 422 00:26:25,640 --> 00:26:30,775 My daughter is a type one diabetic and she can't really have chocolate. 423 00:26:30,800 --> 00:26:33,375 Which kid doesn't like a chocolate bar? 424 00:26:33,400 --> 00:26:35,295 She doesn't get to get those, 425 00:26:35,320 --> 00:26:37,815 so I decided that I was going to make my own. 426 00:26:38,840 --> 00:26:43,095 John is giving us a chocolate tart with drunken raspberries. Bring it on. 427 00:26:44,680 --> 00:26:47,095 What sort of chocolate filling have we got in there? 428 00:26:47,120 --> 00:26:49,735 Have we got, like, a ganache, chocolate mousse mixture? 429 00:26:49,760 --> 00:26:52,935 I'm making a refined, sugar-free chocolate tart. 430 00:26:52,960 --> 00:26:56,095 Obviously, I'm using a sweetener because, you know, 431 00:26:56,120 --> 00:26:59,975 it wouldn't be a chocolate tart without any sort of sweetness. 432 00:27:01,000 --> 00:27:04,095 We are going to find out how good John's pastry work is. 433 00:27:04,120 --> 00:27:07,175 Is he making his own pastry? You would hope so, wouldn't you? 434 00:27:08,280 --> 00:27:12,135 This is made of hazelnuts and almonds and egg yolk 435 00:27:12,160 --> 00:27:14,175 and a bit of sweetener. 436 00:27:14,200 --> 00:27:16,455 Kind of like a shortcrust pastry. 437 00:27:16,480 --> 00:27:21,335 It's a huge reduction in the carbs that you need to put in, you know, 438 00:27:21,360 --> 00:27:23,495 which means less insulin. 439 00:27:25,720 --> 00:27:27,615 That is gross! 440 00:27:29,120 --> 00:27:31,215 I don't know exactly what I did. 441 00:27:32,720 --> 00:27:35,455 I'm going to have to remake it really quickly. 442 00:27:35,480 --> 00:27:37,615 I think I didn't add any sweetener. 443 00:27:37,640 --> 00:27:40,415 I think that was my major downfall there. 444 00:27:40,440 --> 00:27:43,815 I'm worried about the chocolate setting. Yeah, a little bit. 445 00:27:50,440 --> 00:27:55,095 29-year-old Fannata has a degree in occupational health and safety. 446 00:27:55,120 --> 00:27:57,175 She fell in love with food, 447 00:27:57,200 --> 00:28:00,655 watching her grandfather cook in his native Ghana. 448 00:28:04,000 --> 00:28:07,015 I take inspiration from all over the world, really. 449 00:28:07,040 --> 00:28:09,975 Currently, I really am loving French cuisine, 450 00:28:10,000 --> 00:28:12,375 you know, with bits of my Ghanian heritage 451 00:28:12,400 --> 00:28:15,015 and other west African countries as well. 452 00:28:15,040 --> 00:28:16,855 So it's pretty cool. 453 00:28:20,560 --> 00:28:23,895 Fannata obviously is making a dish for Mr Gregg Wallace. 454 00:28:23,920 --> 00:28:26,335 Pear frangipane tart. 455 00:28:26,360 --> 00:28:30,695 Frangipane. Almonds mixed together with butter and sugar and eggs, 456 00:28:30,720 --> 00:28:33,255 almost like a sponge in texture. 457 00:28:33,280 --> 00:28:35,735 With a tamarind sauce. 458 00:28:35,760 --> 00:28:40,215 Sharp, sour sauce with the sweet frangipane and pear. Lovely. 459 00:28:41,240 --> 00:28:44,975 Tamarind drink, it's a very popular drink where I come from. 460 00:28:45,000 --> 00:28:47,455 It's like the drink of my childhood, right. 461 00:28:47,480 --> 00:28:51,735 Served with almond praline crumb and a honey thyme ice cream. 462 00:28:51,760 --> 00:28:54,615 It looks good, actually. You know, I'm so relieved. 463 00:28:54,640 --> 00:28:56,975 I thought I was going to have to serve, like, 464 00:28:57,000 --> 00:28:59,495 soggy ice cream or something, but this is churning nicely. 465 00:28:59,520 --> 00:29:02,495 Thank goodness. I'm actually sweating. Can you imagine? 466 00:29:02,520 --> 00:29:06,415 Mate, this dish from Fannata fills me with absolute joy. 467 00:29:06,440 --> 00:29:10,055 But it also scares me because this is a lot to pull off. 468 00:29:11,480 --> 00:29:15,215 So a lot of things going on the tart. It needs time to cook and bake properly. 469 00:29:15,240 --> 00:29:17,615 So that's my biggest challenge right now. 470 00:29:20,520 --> 00:29:23,575 Rendang is doing OK. 471 00:29:28,240 --> 00:29:30,335 This is the pickle. 472 00:29:33,640 --> 00:29:35,415 Peanut crisp. 473 00:29:35,440 --> 00:29:37,455 OK, that's me. Wish me luck, guys. 474 00:29:37,480 --> 00:29:40,335 Good luck. Thank you. You don't need luck, it looks great. 475 00:29:42,000 --> 00:29:43,295 Hello. 476 00:29:48,080 --> 00:29:51,655 Gift shop owner Endang has made beef rendang. 477 00:29:51,680 --> 00:29:55,255 A beef brisket curry made with desiccated coconut, 478 00:29:55,280 --> 00:29:58,935 rice cooked in lemongrass, coconut and turmeric, 479 00:29:58,960 --> 00:30:03,375 peanut crackers and a cucumber and red onion pickle. 480 00:30:08,760 --> 00:30:12,095 I love the flavour that's sitting on the outside of that beef. 481 00:30:12,120 --> 00:30:16,335 It's really spicy, hot with chilli, really nicely seasoned. 482 00:30:16,360 --> 00:30:19,335 These peanut crackers, I think, are delightful. 483 00:30:20,360 --> 00:30:23,575 The beef itself, the meat needs more cooking. 484 00:30:23,600 --> 00:30:25,975 How long do you cook it at home for? 485 00:30:26,000 --> 00:30:28,535 Five hours. It's too hard. 486 00:30:29,960 --> 00:30:33,935 Your rendang sauce is thick, creamy, 487 00:30:33,960 --> 00:30:38,775 almost sweet with coconut and then salty and then chilli. 488 00:30:38,800 --> 00:30:42,255 What a fantastically flavoured dish. 489 00:30:42,280 --> 00:30:44,735 Thank you. The beef is too chewy. 490 00:30:48,280 --> 00:30:49,655 Oh. 491 00:30:49,680 --> 00:30:53,935 I am happy the taste is there, the combination is... They love it. 492 00:30:53,960 --> 00:30:56,095 It's just the beef. 493 00:30:58,360 --> 00:31:02,215 I think it could have done with an extra ten minutes, maybe, chilling, but we'll see. 494 00:31:02,240 --> 00:31:04,375 Hopefully, it comes out all right. 495 00:31:04,400 --> 00:31:07,375 I want it to, like, be like a knife through soft butter. 496 00:31:09,800 --> 00:31:13,535 Hopefully, Mr Sweet Tooth, Gregg Wallace, will like it. 497 00:31:13,560 --> 00:31:15,735 That's the aim of the game, isn't it? 498 00:31:17,600 --> 00:31:20,855 It looks delicious. It does look delicious. and that's from afar. 499 00:31:22,840 --> 00:31:25,335 Brilliant. Good luck. Well done. Well done. 500 00:31:28,000 --> 00:31:32,335 John's sugar-free chocolate tart has been artificially sweetened 501 00:31:32,360 --> 00:31:34,895 and has a hazelnut and almond base, 502 00:31:34,920 --> 00:31:38,215 topped with vanilla cream and toasted hazelnuts, 503 00:31:38,240 --> 00:31:41,815 served with salted caramel, raspberries soaked in brandy 504 00:31:41,840 --> 00:31:44,055 and a raspberry coulis. 505 00:31:44,080 --> 00:31:47,215 Refined sugar free, so there's no real sugar in any of it. 506 00:31:47,240 --> 00:31:49,575 My daughter is a type one diabetic. 507 00:31:53,800 --> 00:31:57,375 You've got strong cocoa chocolate inside there. 508 00:31:57,400 --> 00:32:00,415 I do like the amount of vanilla you've got across the cream 509 00:32:00,440 --> 00:32:03,215 and I'm enjoying the odd boozy raspberry. 510 00:32:03,240 --> 00:32:05,935 But in the middle there, it's a little wet. 511 00:32:05,960 --> 00:32:09,695 Without any sugar, I'm really surprised because it's sweet enough for me. 512 00:32:09,720 --> 00:32:14,135 I really love all the vanilla in that cream, that definitely doesn't need sugar in it. 513 00:32:14,160 --> 00:32:16,535 Your pastry, I think, is a revelation. 514 00:32:16,560 --> 00:32:20,095 Almost like a cheesecake base with those nuts going through it. 515 00:32:20,120 --> 00:32:23,935 So thank you. I think it's a really, really good tart. 516 00:32:23,960 --> 00:32:26,415 What's your daughter's name? Lee ya. 517 00:32:26,440 --> 00:32:28,415 This is for Lee ya, right? 518 00:32:28,440 --> 00:32:30,695 She's missing out on school dinners, desserts, 519 00:32:30,720 --> 00:32:33,455 she's missing out on ice cream when everyone has ice cream. 520 00:32:33,480 --> 00:32:36,935 We have a barbecue, all the kids get a lolly. She misses out on all of it. 521 00:32:41,880 --> 00:32:44,575 It's all right. It's OK. You all right? 522 00:32:44,600 --> 00:32:48,535 What you're trying to do is to give her what you want to give her and that's great. 523 00:32:48,560 --> 00:32:50,815 I think it's admirable. So good on you. 524 00:32:50,840 --> 00:32:53,935 I promised I wouldn't cry. I couldn't help myself. 525 00:32:53,960 --> 00:32:56,575 It came over for me, the emotion, too much. 526 00:32:56,600 --> 00:32:59,055 It just means so much, that's why. 527 00:33:02,240 --> 00:33:04,615 Last to serve is Fannata. 528 00:33:04,640 --> 00:33:06,455 The tarts look good. 529 00:33:06,480 --> 00:33:08,735 I bit brown, but I don't mind brown. 530 00:33:08,760 --> 00:33:11,455 Everyone knows brown food tastes better! 531 00:33:24,320 --> 00:33:29,175 Health and safety specialist Fannata has served a pear frangipane tart, 532 00:33:29,200 --> 00:33:33,415 an almond and ginger praline, sweet tamarind sauce 533 00:33:33,440 --> 00:33:35,815 and a honey and thyme ice cream. 534 00:33:44,400 --> 00:33:47,935 Your ice cream is lovely and creamy and silky and soft, 535 00:33:47,960 --> 00:33:50,055 very strong with thyme. 536 00:33:50,080 --> 00:33:52,375 And when you put that with the sour tamarind, 537 00:33:52,400 --> 00:33:54,815 it becomes almost savoury in the flavours. 538 00:33:54,840 --> 00:33:57,735 The tart case, you've cooked it just too much 539 00:33:57,760 --> 00:34:02,335 and it's gone very, very dry and really, really hard, which is a real shame. 540 00:34:02,360 --> 00:34:05,615 I admire the work you've done here, I really do. 541 00:34:05,640 --> 00:34:07,695 It's not quite perfect. 542 00:34:09,360 --> 00:34:12,615 Cooking in the kitchen for the first time was very challenging. 543 00:34:12,640 --> 00:34:15,855 But you know what? Like, I know I can cook, right? 544 00:34:15,880 --> 00:34:18,455 So if I get another chance, I will take it. 545 00:34:18,480 --> 00:34:22,535 We've seen some good cooks come through this kitchen already this year. 546 00:34:22,560 --> 00:34:24,615 We know how high the standard is. 547 00:34:24,640 --> 00:34:27,375 There's a couple here on my list that have impressed. 548 00:34:27,400 --> 00:34:30,255 Cristina is getting an apron, with Diya. 549 00:34:30,280 --> 00:34:33,455 There's a couple of people who made mistakes they know they made 550 00:34:33,480 --> 00:34:36,615 and probably understand they're going to have to come back 551 00:34:36,640 --> 00:34:39,375 and just show us what they're made of. 552 00:34:42,560 --> 00:34:45,415 That now means then we have one apron left 553 00:34:45,440 --> 00:34:48,375 and we've got a conversation about three gentlemen. 554 00:34:48,400 --> 00:34:50,775 Jeff with carbonara ravioli. 555 00:34:52,320 --> 00:34:54,615 John with a chocolate tart. 556 00:34:54,640 --> 00:34:57,975 And Jack with beef-broccoli stir-fry chow mein. 557 00:34:59,120 --> 00:35:02,335 I can clearly see potential in all three, 558 00:35:02,360 --> 00:35:04,855 but I've got doubts about all three. 559 00:35:19,640 --> 00:35:21,735 Well done, all of you. 560 00:35:21,760 --> 00:35:24,575 Some dishes that really put a smile on our face. 561 00:35:24,600 --> 00:35:27,855 Some that really made us sit up and take notice. 562 00:35:30,200 --> 00:35:34,015 We have three aprons to give out and of course, we have made a decision. 563 00:35:35,800 --> 00:35:39,655 The first person getting a MasterChef apron... 564 00:35:42,000 --> 00:35:43,775 ...is Diya. 565 00:35:43,800 --> 00:35:45,575 Congratulations. 566 00:35:45,600 --> 00:35:48,935 Thank you. Thank you very much. Very good. Thank you. 567 00:35:48,960 --> 00:35:50,215 Thanks. 568 00:35:53,640 --> 00:35:58,295 The second person getting their MasterChef apron is... 569 00:36:00,600 --> 00:36:02,175 ...Cristina. 570 00:36:03,480 --> 00:36:06,735 Well done, you, Cristina. Fabulous. Thank you. 571 00:36:10,480 --> 00:36:13,575 The third person getting an apron is... 572 00:36:23,400 --> 00:36:24,895 .John. 573 00:36:27,320 --> 00:36:28,895 Congratulations. 574 00:36:28,920 --> 00:36:30,415 Thanks. 575 00:36:33,960 --> 00:36:38,615 Diya, Cristina, John, come and collect your aprons, please. 576 00:36:38,640 --> 00:36:40,215 Thank you. 577 00:36:47,640 --> 00:36:49,055 Well done! 578 00:36:49,080 --> 00:36:51,015 Oh, my God! Well done! 579 00:36:51,040 --> 00:36:53,575 Well done! You can hug the granny! 580 00:36:53,600 --> 00:36:56,815 Well done! Well done! Really good, really good. Well done, guys! 581 00:36:56,840 --> 00:36:59,655 Goodbye, blue. Hello, white. 582 00:37:01,360 --> 00:37:04,215 Look at that. See if it fits. Does it fit? 583 00:37:05,800 --> 00:37:08,015 I love it. I absolutely love it. 584 00:37:08,040 --> 00:37:11,375 Made to measure. It suits us. I know. Perfect. 585 00:37:11,400 --> 00:37:14,895 Brilliant, guys. Hello, we're done. Forward. 586 00:37:20,200 --> 00:37:24,175 Six of you here and we have four aprons to hand out. 587 00:37:24,200 --> 00:37:28,095 That means two of you today will sadly be leaving us. 588 00:37:28,120 --> 00:37:31,815 Welcome to a MasterChef invention test. 589 00:37:31,840 --> 00:37:35,775 We have laid out an amazing set of ingredients 590 00:37:35,800 --> 00:37:39,655 and you can choose whatever you like and cook whatever you want. 591 00:37:39,680 --> 00:37:42,695 Cook something which is wonderful. One hour and 15 minutes. 592 00:37:42,720 --> 00:37:47,375 We're going to give you ten minutes to come up and collect your ingredients. Up you come. 593 00:37:56,880 --> 00:37:59,535 There's always like bits and bobs in the fridge, 594 00:37:59,560 --> 00:38:02,815 so I'm always having to sort of think up, put things together, etc. 595 00:38:02,840 --> 00:38:04,975 So this is actually kind of great. 596 00:38:06,160 --> 00:38:09,535 Lots of ideas coming in and it's very exciting, actually. 597 00:38:09,560 --> 00:38:11,455 I haven't got a plan yet. 598 00:38:11,480 --> 00:38:15,695 I'm just trying to see everything that's here and then trying to come up with something. 599 00:38:15,720 --> 00:38:18,535 There's beautiful fish like brill and hake. 600 00:38:18,560 --> 00:38:21,135 There's mussels if they want to do seafood. 601 00:38:21,160 --> 00:38:24,895 And for those who are willing to take a risk, there's a pork tenderloin. 602 00:38:26,440 --> 00:38:29,015 They've got the ability to make pastry, make a dessert. 603 00:38:29,040 --> 00:38:31,575 It can be a vegetarian dish. They could make pasta. 604 00:38:31,600 --> 00:38:33,815 There are so many things they could do. 605 00:38:33,840 --> 00:38:35,495 I've got a few options. 606 00:38:35,520 --> 00:38:39,975 I'm just looking around for what I need to make the dish tasty, so hopefully I can do that. 607 00:38:40,000 --> 00:38:41,895 So no pressure! 608 00:38:43,720 --> 00:38:47,135 Right, you've got your ingredients. We hope you've got a plan. 609 00:38:47,160 --> 00:38:50,455 You've got an hour and 15 minutes. Come on. Off you go. 610 00:38:51,800 --> 00:38:53,295 Oh, horrendous. 611 00:38:55,080 --> 00:38:56,975 This is my worst nightmare. 612 00:38:58,240 --> 00:39:01,095 I like a plan. When I ain't got a plan, I struggle. 613 00:39:06,360 --> 00:39:09,735 I'm off again, mate. Sorry. Stay away from me! 614 00:39:09,760 --> 00:39:13,095 I'm definitely a recipe follower. Definitely, yeah. 615 00:39:13,120 --> 00:39:15,135 But I can think on my feet. 616 00:39:15,160 --> 00:39:18,415 I like to think there's a decent enough breadth of recipes there 617 00:39:18,440 --> 00:39:21,135 to set me in good stead this time round. 618 00:39:25,440 --> 00:39:27,455 What are you making for us? 619 00:39:27,480 --> 00:39:32,055 I'm doing, like, mustard and herb roasted pork loin 620 00:39:32,080 --> 00:39:34,655 with a wild mushroom risotto. 621 00:39:34,680 --> 00:39:37,415 What did you learn from the last round? 622 00:39:37,440 --> 00:39:39,855 Don't leave anything to chance in this competition 623 00:39:39,880 --> 00:39:42,255 and don't assume that you're doing enough. 624 00:39:42,280 --> 00:39:44,815 My one fear going in was, was I doing enough? 625 00:39:44,840 --> 00:39:47,735 Are you doing enough now? Absolutely, yeah. 626 00:39:51,800 --> 00:39:53,695 That tenderloin is interesting 627 00:39:53,720 --> 00:39:55,975 because you can actually serve it pink. 628 00:39:56,000 --> 00:39:58,095 If it's cooked all the way through, 629 00:39:58,120 --> 00:40:00,575 it can go dry because there is no fat whatsoever. 630 00:40:00,600 --> 00:40:03,295 He's got to be careful he gets it absolutely right. 631 00:40:05,760 --> 00:40:08,295 Underneath, we've got a risotto with mushrooms. 632 00:40:10,440 --> 00:40:14,015 Pork, mustard, mushrooms. Wonderful combination. 633 00:40:14,040 --> 00:40:16,295 With rice, it could be luscious. 634 00:40:21,920 --> 00:40:25,455 I guess there's a slight fear of the unknown as usual. 635 00:40:25,480 --> 00:40:28,495 But then I basically need to just prove to John and Gregg 636 00:40:28,520 --> 00:40:30,895 that I know how to cook, really. 637 00:40:30,920 --> 00:40:33,695 That's what it comes down to, isn't it? 638 00:40:37,160 --> 00:40:39,295 I'm making a pan fried fish, 639 00:40:39,320 --> 00:40:42,535 a Spanish romesco with a little tweak of Scotch bonnet, 640 00:40:42,560 --> 00:40:45,615 balsamic reduction and some crispy fried potatoes. 641 00:40:45,640 --> 00:40:47,895 Do you know what the fish is? 642 00:40:47,920 --> 00:40:50,455 Erm... Do you know what, It doesn't look too familiar. 643 00:40:50,480 --> 00:40:52,335 Say hake. 644 00:40:52,360 --> 00:40:55,135 It's a hake. No, it's not. You've got that bad... 645 00:40:55,160 --> 00:40:57,495 Yes, it is. Yes. Yes, it is. 646 00:41:01,320 --> 00:41:05,535 We've got fish and chips, Spanish style with romesco sauce. 647 00:41:05,560 --> 00:41:07,255 Wonderful. 648 00:41:07,280 --> 00:41:11,095 If we get crispy bits of potatoes, a beautifully cooked piece of fish 649 00:41:11,120 --> 00:41:15,135 which is well seasoned and a lovely, rich, peppery romesco sauce 650 00:41:15,160 --> 00:41:18,495 with olive oil, lots and lots of garlic and almonds, 651 00:41:18,520 --> 00:41:20,735 I'm going to be really happy. 652 00:41:22,920 --> 00:41:25,815 25 minutes gone. 25 minutes gone. 653 00:41:29,720 --> 00:41:32,895 I'm very, very excited for the invention test 654 00:41:32,920 --> 00:41:36,815 because the way I cook sometimes like that, I just open the fridge, 655 00:41:36,840 --> 00:41:41,935 the cupboard, what is available and just make up on the way. 656 00:41:41,960 --> 00:41:44,495 Sometimes work, sometimes not. 657 00:41:44,520 --> 00:41:46,295 So, see. 658 00:41:48,880 --> 00:41:52,135 Endang, your bench smells good. What are you making for us? 659 00:41:52,160 --> 00:41:54,535 I'm making vermicelli noodles, 660 00:41:54,560 --> 00:41:59,575 served with the spicy coconut milk with mussel in it. 661 00:41:59,600 --> 00:42:02,775 You don't seem as confident about this dish. 662 00:42:02,800 --> 00:42:05,615 Yeah, because I just invent it today. 663 00:42:05,640 --> 00:42:08,535 Why not do something that you know very well? 664 00:42:08,560 --> 00:42:11,015 Well, that's why you call it invention dish. 665 00:42:13,040 --> 00:42:16,335 If she can make a really lovely, rich, coconut broth, 666 00:42:16,360 --> 00:42:18,855 which is fragrant and spicy with noodles 667 00:42:18,880 --> 00:42:21,935 and those mussels work beautifully, it could be delicious. 668 00:42:30,360 --> 00:42:32,535 Vijaya, what are you making for us? 669 00:42:32,560 --> 00:42:35,615 I'm making a vegetarian thali. Ooh. What's a thali? 670 00:42:35,640 --> 00:42:39,415 Thali is a collection of different elements 671 00:42:39,440 --> 00:42:42,575 that you enjoy eating with rice or bread. 672 00:42:44,880 --> 00:42:46,895 We've got little breads in a pan 673 00:42:46,920 --> 00:42:49,255 with spiced potato running through them. 674 00:42:49,280 --> 00:42:52,255 We've got paneer with lots and lots of different vegetables 675 00:42:52,280 --> 00:42:55,975 and a sort of creamy, rich, chilli sauce around the outside. 676 00:42:56,000 --> 00:43:00,535 A dhal, but using little, tiny, orange split peas. 677 00:43:00,560 --> 00:43:03,455 She's made a cucumber and yoghurt raita, 678 00:43:03,480 --> 00:43:05,935 a dip that goes with the whole thing. 679 00:43:07,320 --> 00:43:09,495 I know that I can cook, 680 00:43:09,520 --> 00:43:13,975 so I will try and be my best and I hope the best wins. 681 00:43:21,240 --> 00:43:22,775 You've got 25 minutes left. 682 00:43:22,800 --> 00:43:25,255 I start now. Are you going to make risotto? Yes. 683 00:43:25,280 --> 00:43:29,335 You're going to do it in 25 minutes? Yes. Are you? Yes, I am. Wow. Good luck. 684 00:43:30,880 --> 00:43:33,935 I usually cook my risotto in like 16, 17 minutes. 685 00:43:35,440 --> 00:43:37,415 So I'm making a... 686 00:43:38,400 --> 00:43:40,975 ...risotto with blue cheese cream. 687 00:43:41,000 --> 00:43:44,335 Figs. So it's going to be a little bit sweet. 688 00:43:44,360 --> 00:43:47,655 And I've also prepared a piece of mushroom. 689 00:43:47,680 --> 00:43:51,095 You've never seen fig and cheese mushroom risotto before, right? No. 690 00:43:51,120 --> 00:43:53,335 So how have you dreamed this up? 691 00:43:53,360 --> 00:43:56,095 I like both, so I guess combining will be good. 692 00:43:56,120 --> 00:44:00,495 I know some people are doing risotto, so I just wanted to be a little bit different. 693 00:44:00,520 --> 00:44:03,895 That is new to me. Yes. Good luck, Jeff. Thank you. 694 00:44:08,600 --> 00:44:11,495 Figs and blue cheese baked together. Absolute classic. 695 00:44:11,520 --> 00:44:13,175 Lovely. 696 00:44:13,200 --> 00:44:16,455 However, figs and blue cheese and rice, 697 00:44:16,480 --> 00:44:18,575 I think is one step too far. 698 00:44:20,480 --> 00:44:23,135 I'm here for a reason, to go out of my comfort zone. 699 00:44:23,160 --> 00:44:26,815 I'm not cooking for my friends any more, I'm cooking for John and Gregg. 700 00:44:26,840 --> 00:44:30,935 So, yeah, I will do what it takes to try my best to get an apron. 701 00:44:32,400 --> 00:44:35,775 You've got 13 minutes. It's unlucky for some. 702 00:44:37,120 --> 00:44:41,055 I'm feeling very nervous, I won't lie. It's make or break today. 703 00:44:43,520 --> 00:44:47,855 This time, I'll just try and cook everything properly! 704 00:44:50,360 --> 00:44:54,055 If it's not good enough, then at least I did it and gave it my best shot. 705 00:44:56,640 --> 00:44:59,735 I find it quite daunting, this. Not having a plan. 706 00:44:59,760 --> 00:45:03,295 Did you kind of have what John Torode calls recipe blindness? 707 00:45:03,320 --> 00:45:04,935 Oh, absolutely did, yeah. 708 00:45:04,960 --> 00:45:06,615 What's your dish, please, Richard? 709 00:45:06,640 --> 00:45:09,255 I'm doing a mushroom risotto, 710 00:45:09,280 --> 00:45:11,535 and then I'm doing some oven-roasted fish, 711 00:45:11,560 --> 00:45:13,855 to just to sit on the top of it as well. 712 00:45:13,880 --> 00:45:16,015 Are you using a water bath in this round? 713 00:45:16,040 --> 00:45:17,695 Absolutely not. 714 00:45:19,880 --> 00:45:23,495 Richard has decided to make for us a mushroom risotto. 715 00:45:23,520 --> 00:45:26,535 And then across the top of that, we're going to get a piece of hake. 716 00:45:26,560 --> 00:45:30,015 Hate can go really dry and almost like cotton wool 717 00:45:30,040 --> 00:45:31,095 if it's overcooked. 718 00:45:31,120 --> 00:45:33,015 We can't have another undercooked fish. 719 00:45:33,040 --> 00:45:34,535 I know, yeah. 720 00:45:34,560 --> 00:45:36,375 If I do, I'll get my coat now, shall I? 721 00:45:39,080 --> 00:45:40,935 Five minutes. 722 00:45:55,240 --> 00:45:56,775 Fish is cooked this time. 723 00:46:03,520 --> 00:46:05,975 That's it, your time's up, stop! 724 00:46:10,680 --> 00:46:11,855 Fingers crossed. 725 00:46:14,280 --> 00:46:16,455 IT consultant Vijaya 726 00:46:16,480 --> 00:46:18,855 has made a vegetarian thali - 727 00:46:18,880 --> 00:46:20,615 paneer curry, 728 00:46:20,640 --> 00:46:22,455 lentil dhal, 729 00:46:22,480 --> 00:46:24,215 cucumber raita, 730 00:46:24,240 --> 00:46:26,295 onion pakoras 731 00:46:26,320 --> 00:46:28,095 and cumin rice, 732 00:46:28,120 --> 00:46:30,535 with spiced-potato-stuffed bread. 733 00:46:37,400 --> 00:46:39,775 The breads... They're OK. 734 00:46:39,800 --> 00:46:43,015 However, everything else is delicious. 735 00:46:43,040 --> 00:46:44,815 Thank you, thank you so much. 736 00:46:44,840 --> 00:46:47,575 Your dhal has got lots and lots of mustard seeds 737 00:46:47,600 --> 00:46:49,815 running through it and all the flavours 738 00:46:49,840 --> 00:46:52,775 of smoky cumin and coriander. 739 00:46:52,800 --> 00:46:55,735 Your rice with all that cumin is delicious. 740 00:46:55,760 --> 00:46:57,815 That's really, really lovely. 741 00:46:57,840 --> 00:47:00,815 And the array of spices and flavours 742 00:47:00,840 --> 00:47:03,495 that go through these dishes is amazing. 743 00:47:03,520 --> 00:47:06,215 You've got paneer here, mild cheese, 744 00:47:06,240 --> 00:47:09,175 and a really lovely, sweet, buttery 745 00:47:09,200 --> 00:47:10,855 sauce clinging to it. 746 00:47:10,880 --> 00:47:14,615 I've got these little bits of fried onion that are just delightful. 747 00:47:14,640 --> 00:47:16,855 These are the dishes 748 00:47:16,880 --> 00:47:20,015 of a confident cook who cooks like this regularly, 749 00:47:20,040 --> 00:47:21,455 and you can taste it. 750 00:47:21,480 --> 00:47:22,775 Thank you so much. 751 00:47:25,000 --> 00:47:26,415 They loved it. 752 00:47:26,440 --> 00:47:29,615 So many positives about each and every element. 753 00:47:29,640 --> 00:47:31,935 I was, like, amazed. 754 00:47:33,160 --> 00:47:35,095 Painter and decorator Richard 755 00:47:35,120 --> 00:47:37,415 has served oven-roasted hake 756 00:47:37,440 --> 00:47:40,415 on a wild mushroom and porcini risotto 757 00:47:40,440 --> 00:47:42,375 flavoured with Parmesan. 758 00:47:48,600 --> 00:47:50,495 Your rice is cooked well. 759 00:47:50,520 --> 00:47:52,735 Your fish is slightly overcooked. 760 00:47:52,760 --> 00:47:55,335 We had under in the last round, 761 00:47:55,360 --> 00:47:56,935 now it's slightly over. 762 00:47:56,960 --> 00:48:00,095 The overwhelming flavour there for me is white wine 763 00:48:00,120 --> 00:48:04,055 that's not cooked off and it's permeating everything. 764 00:48:05,400 --> 00:48:08,095 Hake is a really difficult fish to get right 765 00:48:08,120 --> 00:48:10,695 and, unfortunately, yours is overcooked. 766 00:48:10,720 --> 00:48:13,255 The risotto, saltiness of Parmesan, 767 00:48:13,280 --> 00:48:16,215 I don't mind that, but it's all white wine. 768 00:48:18,520 --> 00:48:21,895 From the start I just couldn't get my head around it, 769 00:48:21,920 --> 00:48:24,095 so I didn't have a plan... 770 00:48:25,200 --> 00:48:26,895 ...and it showed at the end. 771 00:48:26,920 --> 00:48:30,055 I've become a victim of the old invention test, I believe, 772 00:48:34,160 --> 00:48:37,775 Health and safety specialist Fannata also chose the hake 773 00:48:37,800 --> 00:48:39,695 and served it with romesco sauce 774 00:48:39,720 --> 00:48:42,935 made with almonds, roasted peppers and yuzu, 775 00:48:42,960 --> 00:48:44,815 fried potatoes, 776 00:48:44,840 --> 00:48:47,695 chicory and a balsamic reduction. 777 00:48:47,720 --> 00:48:50,135 I have to tell you, I really like the way this plate looks. 778 00:48:50,160 --> 00:48:51,815 Oh, thank you. 779 00:48:56,080 --> 00:48:59,255 Potatoes, crispy on the outside, fluffy on the inside. 780 00:48:59,280 --> 00:49:02,295 Fish has cooked really nicely, rich and salty from that butter. 781 00:49:02,320 --> 00:49:03,975 That sauce underneath, 782 00:49:04,000 --> 00:49:06,295 the smokiness coming from the peppers, 783 00:49:06,320 --> 00:49:07,655 the nuttiness from the almonds 784 00:49:07,680 --> 00:49:09,255 and it's rich and succulent. 785 00:49:09,280 --> 00:49:12,215 You know what, in an invention test I think you've done pretty well. 786 00:49:13,320 --> 00:49:16,375 I don't see a home for the reduced balsamic. 787 00:49:17,520 --> 00:49:19,175 Your fish is cooked nicely. 788 00:49:19,200 --> 00:49:21,295 Love your chips. Thank you. 789 00:49:23,440 --> 00:49:26,255 Put out a dish I wanted to put out. 790 00:49:26,280 --> 00:49:30,055 John and Gregg seem to be OK with it 791 00:49:30,080 --> 00:49:32,135 so let's see how it goes. 792 00:49:32,160 --> 00:49:34,935 Gift shop owner Endang has served 793 00:49:34,960 --> 00:49:37,415 mussels in a coconut broth 794 00:49:37,440 --> 00:49:40,695 flavoured with chilli, galangal and lemongrass 795 00:49:40,720 --> 00:49:42,775 with vermicelli noodles, 796 00:49:42,800 --> 00:49:46,015 samphire and fried potato dumplings. 797 00:49:50,320 --> 00:49:51,815 Hoar! 798 00:49:51,840 --> 00:49:53,015 Hwa! 799 00:49:53,040 --> 00:49:55,455 You should squeeze the lime on it. 800 00:49:55,480 --> 00:49:57,335 SQUEAKY VOICE: Squeeze the lime on it? 801 00:49:58,520 --> 00:50:02,855 Inside that bowl, you have the fragrance and the flavours 802 00:50:02,880 --> 00:50:07,455 of a Thai curry with a really hot scotch bonnet. 803 00:50:07,480 --> 00:50:09,735 The little potato dumplings I really like. 804 00:50:09,760 --> 00:50:12,695 The little bit of samphire add a bit of saltiness to it. 805 00:50:12,720 --> 00:50:16,015 Your balance of flavours really are quite incredible. 806 00:50:16,040 --> 00:50:17,415 Thank you. 807 00:50:17,440 --> 00:50:19,895 My little mussels are cooked really well. 808 00:50:19,920 --> 00:50:22,255 It's a good broth, it's a good dish, 809 00:50:22,280 --> 00:50:24,375 it's got great flavours. 810 00:50:24,400 --> 00:50:28,255 I bring my my Indonesian style of cooking with chilli, 811 00:50:28,280 --> 00:50:30,455 with galangal, with lemongrass. 812 00:50:30,480 --> 00:50:31,655 So... 813 00:50:31,680 --> 00:50:34,175 So I'm happy, I'm happy, Yeah. 814 00:50:35,880 --> 00:50:38,375 Next, it's sports journalist Jack. 815 00:50:38,400 --> 00:50:41,375 His dish is pork tenderloin coated in mustard 816 00:50:41,400 --> 00:50:43,495 on a wild mushroom risotto 817 00:50:43,520 --> 00:50:46,695 topped with roasted hazelnuts and crispy sage. 818 00:50:53,720 --> 00:50:55,495 You've cooked that pork well. 819 00:50:55,520 --> 00:50:58,175 It's got...it's got a nice pink tinge to it, Well done. 820 00:50:58,200 --> 00:51:01,175 Personally, I'D prefer this rice cooked a little bit more. 821 00:51:01,200 --> 00:51:03,135 I like the crunch of the nuts. 822 00:51:03,160 --> 00:51:04,775 I like the woodiness of the mushroom. 823 00:51:04,800 --> 00:51:06,335 I like the sweetness of the wine in there 824 00:51:06,360 --> 00:51:08,335 and it's really nicely seasoned. 825 00:51:08,360 --> 00:51:10,495 Pork, mushroom, sage, nuts, 826 00:51:10,520 --> 00:51:12,255 all cooked really well together. 827 00:51:12,280 --> 00:51:13,815 That's delicious. 828 00:51:13,840 --> 00:51:15,575 Jack, thanks very much. 829 00:51:15,600 --> 00:51:16,935 Thank you very much. Thank you. 830 00:51:18,080 --> 00:51:19,415 I'm relieved, I'm pleased. 831 00:51:19,440 --> 00:51:21,735 I think I've made a good account of myself 832 00:51:21,760 --> 00:51:23,735 considering how stressful it was at the start. 833 00:51:23,760 --> 00:51:26,495 So I can leave with my head held high if I have to leave. 834 00:51:28,160 --> 00:51:30,815 Finally, it's IT specialist Jeff. 835 00:51:30,840 --> 00:51:32,775 He's also served a risotto 836 00:51:32,800 --> 00:51:35,495 flavoured with a blue cheese cream and topped 837 00:51:35,520 --> 00:51:37,095 with figs, walnuts 838 00:51:37,120 --> 00:51:39,655 and a pan-fried king oyster mushroom. 839 00:51:41,000 --> 00:51:43,975 I've never had rice with blue cheese, 840 00:51:44,000 --> 00:51:46,575 figs, nuts and mushrooms. 841 00:51:46,600 --> 00:51:48,255 Yeah, me neither. 842 00:51:58,080 --> 00:52:00,295 The rice needs more cooking. 843 00:52:00,320 --> 00:52:02,415 Your blue cheese cream 844 00:52:02,440 --> 00:52:05,415 has a little bit of blue cheese in it, but not a huge amount. 845 00:52:05,440 --> 00:52:07,335 Considering you've been really dangerous 846 00:52:07,360 --> 00:52:10,135 with figs, blue cheese, walnuts, 847 00:52:10,160 --> 00:52:11,935 it doesn't deliver 848 00:52:11,960 --> 00:52:14,935 that flavour that I really want to get from those three things. 849 00:52:16,160 --> 00:52:18,775 I actually think the idea of blue cheese 850 00:52:18,800 --> 00:52:21,135 and fig in the risotto now I've tasted it 851 00:52:21,160 --> 00:52:22,935 is a nice idea because, of course, 852 00:52:22,960 --> 00:52:24,735 we have figs with cheese 853 00:52:24,760 --> 00:52:26,255 on a cheese board. 854 00:52:26,280 --> 00:52:29,295 But we do have a couple of big issues here. 855 00:52:29,320 --> 00:52:30,975 The mushroom isn't cooked 856 00:52:31,000 --> 00:52:33,015 and the rice is hard. 857 00:52:35,400 --> 00:52:36,855 I'm happy with what I made. 858 00:52:36,880 --> 00:52:38,815 I was bold on the flavours. 859 00:52:38,840 --> 00:52:40,735 Of course, it's not a perfect dish, 860 00:52:40,760 --> 00:52:43,135 but I'm not a pro chef either, 861 00:52:43,160 --> 00:52:44,815 so that's fine by me. 862 00:52:49,160 --> 00:52:51,135 We have four aprons to give, 863 00:52:51,160 --> 00:52:53,495 the last remaining aprons 864 00:52:53,520 --> 00:52:55,455 in this year's competition. 865 00:52:57,000 --> 00:52:59,335 Vijaya's food was just great. 866 00:52:59,360 --> 00:53:01,135 She made a dhal, raita, 867 00:53:01,160 --> 00:53:03,935 a paneer dish, some bread, some pakoras, 868 00:53:03,960 --> 00:53:05,175 all of them without a recipe 869 00:53:05,200 --> 00:53:07,375 just went and did it. 870 00:53:07,400 --> 00:53:09,055 Good work. She's got herself an apron. 871 00:53:09,080 --> 00:53:11,055 She's in the competition, right? Absolutely. 872 00:53:12,160 --> 00:53:14,855 Endang has made us a really spicy sauce, 873 00:53:14,880 --> 00:53:16,615 really well flavoured and balanced. 874 00:53:16,640 --> 00:53:19,255 It was a good looking dish, it was a really tasty dish. 875 00:53:19,280 --> 00:53:22,455 I loved Endang's broth, absolutely loved it. 876 00:53:22,480 --> 00:53:25,575 Endang has got an apron. Well done, Endang. 877 00:53:25,600 --> 00:53:27,615 I'm going to put my hand up for Fannata. 878 00:53:27,640 --> 00:53:31,095 Cooked a piece of hake and she cooked it really, really well. 879 00:53:31,120 --> 00:53:33,455 She made a romesco without a recipe. 880 00:53:33,480 --> 00:53:35,295 Very, very good chips. 881 00:53:35,320 --> 00:53:37,335 I see no reason why she can't go through. 882 00:53:37,360 --> 00:53:39,615 That now eaves us with a conversation about 883 00:53:39,640 --> 00:53:43,415 Richard, Jeff and Jack. 884 00:53:43,440 --> 00:53:46,735 Three boys who all cooked risotto. 885 00:53:46,760 --> 00:53:48,935 Richard, the risotto itself 886 00:53:48,960 --> 00:53:52,095 he made with lots and lots of white wine, which he hadn't cooked off. 887 00:53:52,120 --> 00:53:54,615 And that fish was overcooked. 888 00:53:54,640 --> 00:53:58,015 Jeff, he's inventing as he's going. 889 00:53:58,040 --> 00:53:59,895 Blue cheese, figs and nuts. 890 00:53:59,920 --> 00:54:01,375 That most certainly works. 891 00:54:01,400 --> 00:54:03,535 But there wasn't enough of the blue cheese. 892 00:54:03,560 --> 00:54:05,335 There wasn't enough of the figs. 893 00:54:05,360 --> 00:54:06,855 Rice was undercooked. 894 00:54:06,880 --> 00:54:09,175 Jack's food 895 00:54:09,200 --> 00:54:11,935 the pork was flavoured well with the mustard across the outside. 896 00:54:11,960 --> 00:54:13,975 Pork, nicely cooked. 897 00:54:14,000 --> 00:54:16,855 Risotto, nicely flavoured, well seasoned, 898 00:54:16,880 --> 00:54:19,495 but actually, I'd like the rice cooked a little more. 899 00:54:20,880 --> 00:54:22,815 Oh, I'd be devastated if I had to go home. 900 00:54:22,840 --> 00:54:27,175 Devastated. I don't feel like I've shown everything I can do yet. 901 00:54:29,080 --> 00:54:30,695 I know I can do better. 902 00:54:30,720 --> 00:54:32,175 It's just one of those things. 903 00:54:32,200 --> 00:54:35,095 At home I could have done it standing on my head, probably, 904 00:54:35,120 --> 00:54:37,335 but in the MasterChef kitchen, 905 00:54:37,360 --> 00:54:39,735 it's a different ball game altogether. 906 00:54:41,760 --> 00:54:44,295 I'm happy with what I've delivered. 907 00:54:44,320 --> 00:54:46,815 Not perfect, of course, but 908 00:54:46,840 --> 00:54:49,735 it's outside of my control, but it is what it is. 909 00:54:52,440 --> 00:54:54,135 Thank you very much indeed. 910 00:54:54,160 --> 00:54:56,215 Some of that food was absolutely delicious. 911 00:54:57,960 --> 00:54:59,775 We have made a decision. 912 00:55:02,640 --> 00:55:05,615 First person leaving us is... 913 00:55:08,680 --> 00:55:10,095 Richard. 914 00:55:10,120 --> 00:55:11,815 It's good to meet you, mate. 915 00:55:11,840 --> 00:55:14,335 Yeah, you too, good luck, everyone. Very good to meet you. 916 00:55:14,360 --> 00:55:15,935 Thanks, Richard. 917 00:55:17,840 --> 00:55:20,175 Deflated, disappointed. 918 00:55:20,200 --> 00:55:23,935 You just don't realise what the pressure environment it is 919 00:55:23,960 --> 00:55:25,815 until you actually get in there. 920 00:55:31,000 --> 00:55:34,775 Jeff, Jack, one of you unfortunately is leaving us. 921 00:55:38,240 --> 00:55:41,215 The person getting this year's last apron... 922 00:55:43,280 --> 00:55:44,655 Jack. 923 00:55:46,640 --> 00:55:48,495 Jeff, thank you. 924 00:55:48,520 --> 00:55:51,255 Thank you. I hope you enjoyed it. I did, thank you very much. 925 00:55:51,280 --> 00:55:52,615 Thanks, Jeff. 926 00:55:57,800 --> 00:55:59,815 Obviously not what I expected. 927 00:55:59,840 --> 00:56:01,415 I took risks. 928 00:56:01,440 --> 00:56:04,335 And when you're not a professional, of course, taking a risk, 929 00:56:04,360 --> 00:56:06,375 you make mistakes. 930 00:56:06,400 --> 00:56:08,615 But it's OK, it was all in all 931 00:56:08,640 --> 00:56:12,655 like a good experience for me, so I'm quite happy. 932 00:56:19,160 --> 00:56:21,055 Congratulations, all four of you. 933 00:56:21,080 --> 00:56:24,295 You have got the last remaining aprons of this year's competition. 934 00:56:24,320 --> 00:56:26,055 Please come up and get them. 935 00:56:33,760 --> 00:56:35,015 Yes! 936 00:56:35,040 --> 00:56:38,055 Bit snug, but, yeah, I'm pleased I'm in the competition. 937 00:56:38,080 --> 00:56:39,855 I want to prove myself going forward. 938 00:56:39,880 --> 00:56:42,575 I want to go on the MasterChef journey and this is the first step. 939 00:56:43,840 --> 00:56:46,135 I'm super glad, super relieved. 940 00:56:46,160 --> 00:56:47,575 There's so much more ahead 941 00:56:47,600 --> 00:56:51,255 but, you know, it's good to just savour this moment right now, it's great. 942 00:56:53,000 --> 00:56:54,495 Very happy. 943 00:56:54,520 --> 00:56:57,375 I'll just take it one day at a time 944 00:56:57,400 --> 00:56:59,655 and happy to be through this time then. 945 00:56:59,680 --> 00:57:02,015 Really excited. 946 00:57:02,040 --> 00:57:04,055 WWhoo! That's it. 947 00:57:05,760 --> 00:57:07,215 Excellent day. 948 00:57:07,240 --> 00:57:09,975 I hope I can sleep well tonight. 949 00:57:11,400 --> 00:57:13,055 It's really good. 950 00:57:15,400 --> 00:57:16,895 Next time, 951 00:57:16,920 --> 00:57:19,535 this week's best cooks return to face 952 00:57:19,560 --> 00:57:22,055 two demanding challenges. 953 00:57:22,080 --> 00:57:25,175 Cream, cream, cream, cream, cream, cream, cream. 954 00:57:27,480 --> 00:57:30,935 ...as they fight for a place in the quarterfinal. 955 00:57:30,960 --> 00:57:34,095 My mouth is on fire and I love this. 956 00:57:34,120 --> 00:57:37,335 Bonza, beauty, bingo.