1 00:00:02,390 --> 00:00:05,630 It's the final week of the MasterChef heats. 2 00:00:06,790 --> 00:00:09,590 Last time, nine hopefuls auditioned 3 00:00:09,590 --> 00:00:12,230 for a place in this year's competition. 4 00:00:15,790 --> 00:00:17,990 I think I've cocked it up. 5 00:00:17,990 --> 00:00:20,910 Your food tastes absolutely lovely. 6 00:00:20,910 --> 00:00:24,110 It's interesting, sophisticated and delicious. 7 00:00:24,110 --> 00:00:28,190 Only seven cooks earned themselves an apron. 8 00:00:28,190 --> 00:00:29,430 Not too bad. 9 00:00:29,430 --> 00:00:30,950 Looks great, mate. It suits you. 10 00:00:30,950 --> 00:00:32,630 Definitely, man. 11 00:00:32,630 --> 00:00:36,510 It's far more intense than I could ever have anticipated. 12 00:00:36,510 --> 00:00:39,150 One minute you're nervous, the next you're excited. 13 00:00:39,150 --> 00:00:40,750 There's so much adrenaline, 14 00:00:40,750 --> 00:00:43,790 because you never know what's around the corner. 15 00:00:43,790 --> 00:00:45,830 Like, oh, my days, I'm back. 16 00:00:45,830 --> 00:00:48,310 I'm having such a good time! 17 00:00:48,310 --> 00:00:52,230 Tonight, they face two demanding challenges... 18 00:00:53,990 --> 00:00:54,990 Ooh. 19 00:00:54,990 --> 00:00:58,110 My mind's going crazy at the moment. 20 00:00:58,110 --> 00:00:59,670 ..including cooking a dish 21 00:00:59,670 --> 00:01:04,230 to a brief set by one of the country's leading food critics. 22 00:01:04,230 --> 00:01:07,070 It could be famous for being on the menu of a restaurant, 23 00:01:07,070 --> 00:01:10,230 and as an amateur chef, that's an amazing achievement. 24 00:01:10,230 --> 00:01:14,710 Only the best can go through to this week's quarterfinal. 25 00:01:14,710 --> 00:01:15,870 Big round. 26 00:01:15,870 --> 00:01:18,750 They've got to be ambitious and they've got to deliver. 27 00:01:18,750 --> 00:01:21,910 This will show us how much cookery they really do at home. 28 00:01:41,110 --> 00:01:43,750 Auditions are over. Well done. 29 00:01:43,750 --> 00:01:45,670 You're in the competition, you got your aprons, 30 00:01:45,670 --> 00:01:46,750 congratulations. 31 00:01:48,030 --> 00:01:51,790 Now we want to see just how good you can be. 32 00:01:53,550 --> 00:01:57,150 This test is the market challenge. 33 00:01:57,150 --> 00:01:59,990 Through those doors over there is a market, 34 00:01:59,990 --> 00:02:04,270 and we have stocked it full of fantastic produce 35 00:02:04,270 --> 00:02:07,510 to give you an opportunity to cook for Gregg and I 36 00:02:07,510 --> 00:02:11,150 a dish that shows off your culinary skills... 37 00:02:12,470 --> 00:02:14,830 ..because, at the end of this, 38 00:02:14,830 --> 00:02:16,270 one of you is going home. 39 00:02:18,910 --> 00:02:20,510 Grab yourself a basket... 40 00:02:21,750 --> 00:02:23,390 ..and off to market. 41 00:02:27,830 --> 00:02:30,190 From that market, they can make whatever they like. 42 00:02:30,190 --> 00:02:31,950 Ha-ha-ha! 43 00:02:31,950 --> 00:02:34,750 There's whole plaice, fresh oysters, 44 00:02:34,750 --> 00:02:37,790 bream, pigeon, there's tofu, 45 00:02:37,790 --> 00:02:39,990 there's mushrooms, nettles, 46 00:02:39,990 --> 00:02:41,230 salsify. 47 00:02:42,270 --> 00:02:45,110 There's chocolate, there's syrups, there's sauces. 48 00:02:45,110 --> 00:02:47,750 Anything to make us a wonderful dish. 49 00:02:47,750 --> 00:02:50,190 Let their culinary mind go wild. 50 00:02:51,230 --> 00:02:52,790 There's a lot of ingredients here, 51 00:02:52,790 --> 00:02:54,550 some of which I haven't cooked with before. 52 00:02:54,550 --> 00:02:56,270 So it's...it's a whole new challenge. 53 00:02:58,790 --> 00:03:01,750 This is exactly the kind of thing that I love doing - 54 00:03:01,750 --> 00:03:03,590 is just looking at ingredients 55 00:03:03,590 --> 00:03:05,750 and having to come up with things randomly. 56 00:03:07,630 --> 00:03:10,110 I would have gone for steak, apart from all the steak is gone, 57 00:03:10,110 --> 00:03:13,830 so I'm ending up with a fish, and it's a slippery fish, man. 58 00:03:13,830 --> 00:03:15,350 Yo, on there! 59 00:03:15,350 --> 00:03:16,990 There you go. Happy days. 60 00:03:23,270 --> 00:03:24,990 You've chosen your ingredients. 61 00:03:24,990 --> 00:03:26,950 We want to see something stunning. 62 00:03:28,070 --> 00:03:30,190 1 hour 20 minutes. Off you go. 63 00:03:34,950 --> 00:03:39,990 Multiple sclerosis campaigner Dean is a single father of three 64 00:03:39,990 --> 00:03:43,710 and loves to experiment in the kitchen with his sons. 65 00:03:43,710 --> 00:03:45,430 He earned himself an apron 66 00:03:45,430 --> 00:03:48,070 with his accomplished classical cooking. 67 00:03:48,070 --> 00:03:50,070 This is decent work, mate. 68 00:03:50,070 --> 00:03:51,950 Keep an eye on you. Thank you, Dean. 69 00:03:53,350 --> 00:03:54,630 I'm very much a 70 00:03:54,630 --> 00:03:58,030 fly-by-the-seat-of-your-pants kind of cook. 71 00:03:58,030 --> 00:03:59,630 What's that called? 72 00:03:59,630 --> 00:04:01,070 Is it called his top or his bottom? 73 00:04:01,070 --> 00:04:02,270 That's his bottom. 74 00:04:02,270 --> 00:04:04,310 That's his bottom, isn't it? DEAN LAUGHS 75 00:04:04,310 --> 00:04:08,270 Quite often, with having three kids all wanting to eat different food, 76 00:04:08,270 --> 00:04:10,390 sometimes you look in the cupboards and they're bare, 77 00:04:10,390 --> 00:04:12,070 sometimes you've got to be creative. 78 00:04:12,070 --> 00:04:14,470 So I would like to think I'm not bad on that front. 79 00:04:15,910 --> 00:04:17,310 What you making, Dean? 80 00:04:17,310 --> 00:04:20,550 So, I'm going to have a bash at doing pigeon teriyaki. 81 00:04:20,550 --> 00:04:22,830 What? Yeah, pigeon teriyaki. 82 00:04:22,830 --> 00:04:24,670 Have you cooked pigeon breast before? 83 00:04:24,670 --> 00:04:26,070 Not teriyaki style. Right. 84 00:04:26,070 --> 00:04:27,510 OK, OK, OK. 85 00:04:27,510 --> 00:04:29,310 I love having a wee go at most things 86 00:04:29,310 --> 00:04:32,030 and just playing around and seeing what works and what doesn't. 87 00:04:32,030 --> 00:04:35,110 I've had a go with doing beef teriyaki, which was lovely. 88 00:04:35,110 --> 00:04:37,390 I have no idea what it's going to taste like with pigeon, 89 00:04:37,390 --> 00:04:39,070 so we will soon see. 90 00:04:42,310 --> 00:04:44,510 He's got to make sure that teriyaki sauce, 91 00:04:44,510 --> 00:04:48,390 that reduction of soy, mirin and sake, is thick 92 00:04:48,390 --> 00:04:49,870 and wonderfully flavoured. 93 00:04:51,390 --> 00:04:53,870 Pigeon in teriyaki sauce. I hope it works. 94 00:04:55,030 --> 00:04:58,190 There wasn't really much of a plan, so... 95 00:04:58,190 --> 00:04:59,750 ..time will tell how we do. 96 00:05:03,430 --> 00:05:07,270 Iranian-born Farokh captivated the judges 97 00:05:07,270 --> 00:05:11,950 with his imaginative flavours and highly original ideas. 98 00:05:11,950 --> 00:05:14,310 I have never been served a kitchen sponge 99 00:05:14,310 --> 00:05:16,030 on MasterChef before! 100 00:05:16,030 --> 00:05:18,670 And you've used the sponge to wipe away the dirt. 101 00:05:18,670 --> 00:05:21,430 Exactly. As you do with sponges. 102 00:05:21,430 --> 00:05:23,270 I really respect what you're doing. 103 00:05:25,550 --> 00:05:29,430 I absolutely love improvisational cooking. 104 00:05:29,430 --> 00:05:35,310 I enjoy going into chaos and finding order. 105 00:05:35,310 --> 00:05:39,390 I think that's what creativity is. 106 00:05:39,390 --> 00:05:41,910 And a lot of fun. Fun, fun is good. 107 00:05:41,910 --> 00:05:43,110 Good is fun. 108 00:05:44,310 --> 00:05:46,470 Farokh throughout the competition has shown himself 109 00:05:46,470 --> 00:05:47,910 to have an incredible mind. 110 00:05:47,910 --> 00:05:50,150 In this round, what he's decided to do is 111 00:05:50,150 --> 00:05:52,590 four different types of oysters, all of them in the shells, 112 00:05:52,590 --> 00:05:54,470 served with their own little garnish. 113 00:05:56,030 --> 00:05:59,070 Very, very brave to take the oysters. 114 00:05:59,070 --> 00:06:00,510 Why? 115 00:06:00,510 --> 00:06:02,030 Oh, I love oysters, 116 00:06:02,030 --> 00:06:06,550 so I'm going to try and tell the story of oysters 117 00:06:06,550 --> 00:06:08,630 coming into and then going out of season. 118 00:06:08,630 --> 00:06:11,070 So I'm going to make a bit of a hot element 119 00:06:11,070 --> 00:06:12,670 and a bit of a cold element. 120 00:06:14,790 --> 00:06:18,190 The first oyster he's going to serve with shallots 121 00:06:18,190 --> 00:06:20,990 and a baked heart of cucumber. 122 00:06:20,990 --> 00:06:22,670 Second oyster, he's going to do it 123 00:06:22,670 --> 00:06:25,190 with a cucumber and camomile granita. 124 00:06:25,190 --> 00:06:28,350 So, making an ice out of cucumber water. 125 00:06:28,350 --> 00:06:31,790 The third one is going to be a tempura oyster 126 00:06:31,790 --> 00:06:33,630 with an oyster mayonnaise. 127 00:06:34,630 --> 00:06:37,070 The fourth was inspired by the oysters he grew up with in Iran - 128 00:06:37,070 --> 00:06:38,630 smoked oysters from a tin. 129 00:06:38,630 --> 00:06:40,950 So, what he's going to do - he's going to smoke an oyster, 130 00:06:40,950 --> 00:06:42,750 and he's going to serve it with a piece of bread 131 00:06:42,750 --> 00:06:45,430 so we can spread our oyster across the top of the bread. 132 00:06:45,430 --> 00:06:47,270 It sounds extraordinary. 133 00:06:50,670 --> 00:06:52,110 POP 134 00:06:53,630 --> 00:06:56,150 20 minutes have gone, everybody. 135 00:06:56,150 --> 00:06:57,230 20 minutes gone. 136 00:06:59,390 --> 00:07:03,310 Childcare worker and mum-of-two Angela, from Cumbria, 137 00:07:03,310 --> 00:07:06,110 is passionate about nature 138 00:07:06,110 --> 00:07:08,550 and has shown a unique cooking style 139 00:07:08,550 --> 00:07:11,670 using locally foraged ingredients. 140 00:07:11,670 --> 00:07:13,790 Your hogweed jam, I like. 141 00:07:13,790 --> 00:07:14,870 Your baobab, no, 142 00:07:14,870 --> 00:07:17,390 I'm loving it, because it's like a sherbet. 143 00:07:17,390 --> 00:07:20,830 You use many ingredients I've never seen before. 144 00:07:20,830 --> 00:07:22,150 Fascinating stuff. 145 00:07:24,830 --> 00:07:28,670 I think John and Gregg like that I'm a little bit different, 146 00:07:28,670 --> 00:07:31,510 a bit unique, using wild ingredients. 147 00:07:31,510 --> 00:07:35,430 I just need to have it look and taste worthy of MasterChef. 148 00:07:37,750 --> 00:07:39,750 What are you making? Potato curry. 149 00:07:39,750 --> 00:07:41,630 And I'm going to put some nettles in it, 150 00:07:41,630 --> 00:07:45,750 flatbreads and some courgette fritters, 151 00:07:45,750 --> 00:07:48,150 and hopefully a garlic yoghurt to dip. 152 00:07:48,150 --> 00:07:49,790 Yay! 153 00:07:49,790 --> 00:07:52,670 It's a very similar dish to what I cook for my children. 154 00:07:52,670 --> 00:07:55,870 So it'll have a taste of home, hopefully. 155 00:07:58,550 --> 00:08:01,390 Nettles are quite a sort of subtle flavour, like a spinach flavour. 156 00:08:01,390 --> 00:08:03,990 I hope they can survive the strength of that curry sauce 157 00:08:03,990 --> 00:08:05,590 around those potatoes. 158 00:08:07,910 --> 00:08:09,310 Ooh! 159 00:08:13,470 --> 00:08:18,030 50-year-old vintage clothes wholesaler Martin likes to champion 160 00:08:18,030 --> 00:08:20,870 the food of his Caribbean heritage 161 00:08:20,870 --> 00:08:22,670 and wowed both judges 162 00:08:22,670 --> 00:08:26,070 with his Jamaican sweet browned chicken. 163 00:08:26,070 --> 00:08:29,270 This may well be one of the best bits of chicken I've ever had. 164 00:08:33,270 --> 00:08:34,910 Martin's cooking for us sea bream, 165 00:08:34,910 --> 00:08:37,350 which he's filleted, and filleted very, very well indeed. 166 00:08:37,350 --> 00:08:39,470 He's put across the top some spices, 167 00:08:39,470 --> 00:08:42,590 including turmeric and curry powder, some thyme and some scotch bonnets. 168 00:08:43,710 --> 00:08:46,470 Then he's going to serve that with some spinach and some shallots, 169 00:08:46,470 --> 00:08:48,310 and then he's got some fondant potatoes, 170 00:08:48,310 --> 00:08:50,870 and a mayonnaise with some dill. 171 00:08:50,870 --> 00:08:54,390 But what's important with this dish is that fish is cooked really well. 172 00:08:56,990 --> 00:08:59,470 What part does cookery play in your life, Martin? 173 00:08:59,470 --> 00:09:01,750 When I've had a hard day at work, I'll come back, 174 00:09:01,750 --> 00:09:03,110 get into the kitchen. 175 00:09:03,110 --> 00:09:05,750 And it's my way to relax - feed the kids, feed the wife. 176 00:09:05,750 --> 00:09:06,990 Happy families. 177 00:09:06,990 --> 00:09:08,990 A way to a lady's heart is through her belly? 178 00:09:08,990 --> 00:09:10,630 You've got it in one, sir. 179 00:09:14,070 --> 00:09:19,750 In Martin's world, it's my version of Caribbean. 180 00:09:19,750 --> 00:09:24,350 I always just want to deliver good flavours, which are intriguing, 181 00:09:24,350 --> 00:09:25,870 but hopefully work. 182 00:09:27,470 --> 00:09:29,150 It's going to be interesting. 183 00:09:30,950 --> 00:09:32,590 How are we doing, Hannah? 184 00:09:32,590 --> 00:09:34,630 Not bad. How are you? Good. 185 00:09:35,990 --> 00:09:39,990 27-year-old Hannah is a food supply manager in London 186 00:09:39,990 --> 00:09:43,750 and started watching cookery programmes at an early age. 187 00:09:43,750 --> 00:09:46,150 She took a risk in the first round 188 00:09:46,150 --> 00:09:49,030 with her take on a breakfast classic... 189 00:09:49,030 --> 00:09:52,390 You've created all the flavours of a kedgeree, 190 00:09:52,390 --> 00:09:56,150 but I think what makes kedgeree lovely is the rice. 191 00:09:56,150 --> 00:09:57,750 I'm not sure it works as a dish. 192 00:09:58,990 --> 00:10:01,470 ..but secured her place in the competition 193 00:10:01,470 --> 00:10:04,230 with a daring whisky pear tart. 194 00:10:04,230 --> 00:10:07,310 I think it's really fascinating, I think it's really interesting, 195 00:10:07,310 --> 00:10:08,310 and I like it. 196 00:10:11,910 --> 00:10:14,750 This MasterChef experience is completely and utterly 197 00:10:14,750 --> 00:10:17,230 like nothing else ever on the planet. 198 00:10:18,550 --> 00:10:22,110 It is a tiredness like I've never known, and we've only cooked twice, 199 00:10:22,110 --> 00:10:23,950 so if I proceed any further on, 200 00:10:23,950 --> 00:10:26,190 I think I might need to sleep for a month. 201 00:10:26,190 --> 00:10:27,750 But, no, it's been brilliant. 202 00:10:29,670 --> 00:10:33,110 Today, I'm making for you wild mushroom cappelletti, 203 00:10:33,110 --> 00:10:35,950 a roasted Jerusalem artichoke puree, 204 00:10:35,950 --> 00:10:38,590 some pan-fried mushrooms, some cavolo nero, 205 00:10:38,590 --> 00:10:40,030 possibly a bit of truffle. 206 00:10:40,030 --> 00:10:41,430 Who first taught you to cook? 207 00:10:41,430 --> 00:10:43,270 Probably Delia Smith. No, don't tell me mum! 208 00:10:43,270 --> 00:10:45,110 No, me mum, me mum and me grandma. 209 00:10:45,110 --> 00:10:46,910 Is your mum Delia Smith? 210 00:10:46,910 --> 00:10:50,190 My mum is not Delia Smith, but then, she taught her as well, so... 211 00:10:53,670 --> 00:10:57,030 Cappelletti, you make a round bit of pasta first, 212 00:10:57,030 --> 00:10:58,670 which she's filling with mushrooms, 213 00:10:58,670 --> 00:11:00,510 and she's got a little cream sauce as well. 214 00:11:00,510 --> 00:11:03,430 And then you fold it over, so it looks like a little tiny hat. 215 00:11:03,430 --> 00:11:04,670 Fantastic. 216 00:11:06,430 --> 00:11:08,230 An hour has gone. 217 00:11:08,230 --> 00:11:09,670 You've got 20 minutes left. 218 00:11:11,710 --> 00:11:15,350 Born in the Philippines, accountant Mark's cooking is influenced 219 00:11:15,350 --> 00:11:17,990 by his travels around the globe. 220 00:11:17,990 --> 00:11:21,670 He delighted the judges with his Japanese fusion twist 221 00:11:21,670 --> 00:11:23,670 on a Filipino classic. 222 00:11:23,670 --> 00:11:26,350 I think it's interesting, sophisticated and delicious. 223 00:11:26,350 --> 00:11:27,710 Thank you. 224 00:11:30,590 --> 00:11:32,630 I am a very creative person. 225 00:11:32,630 --> 00:11:34,870 Some people think, "Why are you an accountant?" 226 00:11:34,870 --> 00:11:36,670 I cook for my husband. 227 00:11:36,670 --> 00:11:40,150 On a weekend, that's my practice of like a mystery box. 228 00:11:40,150 --> 00:11:44,510 But this is not my own kitchen, this is the MasterChef kitchen. 229 00:11:44,510 --> 00:11:45,710 So, you just don't know. 230 00:11:47,070 --> 00:11:51,110 I'm doing an Argentinian bavette steak with chimichurri sauce, 231 00:11:51,110 --> 00:11:55,150 celeriac remoulade, some anchovy fritters 232 00:11:55,150 --> 00:11:57,390 and a little bit of pickling on the side 233 00:11:57,390 --> 00:11:59,270 to just tie in all the flavours. 234 00:11:59,270 --> 00:12:01,230 Does your food have a style? 235 00:12:01,230 --> 00:12:03,310 No, my style is quite eclectic, 236 00:12:03,310 --> 00:12:07,590 but obviously, I draw inspiration to these places that I've been to, 237 00:12:07,590 --> 00:12:09,590 and my Filipino heritage. 238 00:12:09,590 --> 00:12:11,270 Good luck. Thank you, Gregg. 239 00:12:12,630 --> 00:12:15,070 Cooking a bavette is risky business. 240 00:12:16,110 --> 00:12:19,150 It has to be around about medium. 241 00:12:19,150 --> 00:12:23,070 Go any less than that, rare, then it's going to be really chewy. 242 00:12:23,070 --> 00:12:25,830 Go any more than that, it's going to go dry. 243 00:12:25,830 --> 00:12:27,470 If it is tough, we've got a problem. 244 00:12:30,510 --> 00:12:33,830 Despite only starting to cook during lockdown, 245 00:12:33,830 --> 00:12:38,230 23-year-old law graduate Radha made her mark on the competition 246 00:12:38,230 --> 00:12:42,310 with an ambitious and technically challenging pudding. 247 00:12:42,310 --> 00:12:44,750 You are a superstar. 248 00:12:45,870 --> 00:12:49,270 That is a knockout pudding. 249 00:12:49,270 --> 00:12:51,830 Thank you. I absolutely love it. 250 00:12:56,910 --> 00:13:01,310 Thinking on my feet, I think I'm going to find it quite difficult. 251 00:13:01,310 --> 00:13:02,630 The other contestants, 252 00:13:02,630 --> 00:13:05,470 they've had that experience of looking in the fridge 253 00:13:05,470 --> 00:13:08,990 and just cooking a dish from what they've got. 254 00:13:08,990 --> 00:13:14,110 But with me, I've had Mum and Dad do that for the majority of my life, 255 00:13:14,110 --> 00:13:18,270 but I'm just going to try and stick to what I know and keep positive. 256 00:13:21,150 --> 00:13:22,510 What are you making? 257 00:13:22,510 --> 00:13:24,350 Apple crumble, vanilla ice cream. 258 00:13:24,350 --> 00:13:28,950 I'm also going to try and do a walnut sort of brittle as well, 259 00:13:28,950 --> 00:13:31,470 and then some blackberries. I might do a coulis. 260 00:13:31,470 --> 00:13:32,670 Why a crumble? 261 00:13:32,670 --> 00:13:34,910 Apple crumble's one of the family favourites. 262 00:13:34,910 --> 00:13:36,750 My mum does the crumble in the house. 263 00:13:36,750 --> 00:13:39,630 I'm trying to remember what she put in the crumble and how she made it. 264 00:13:39,630 --> 00:13:41,670 Your last pud was magic. 265 00:13:41,670 --> 00:13:44,030 Do it again. I'll try. Thank you. 266 00:13:46,030 --> 00:13:47,990 We know that Radha can make ice cream, 267 00:13:47,990 --> 00:13:49,710 but she's making vanilla ice cream, 268 00:13:49,710 --> 00:13:51,710 and she needs a whack of vanilla inside that. 269 00:13:51,710 --> 00:13:54,390 However, Radha's not going to make an apple crumble in a dish. 270 00:13:54,390 --> 00:13:56,870 She's going to do the component parts of an apple crumble 271 00:13:56,870 --> 00:13:59,310 and put them together on a plate. 272 00:13:59,310 --> 00:14:01,190 I hope this dish works. 273 00:14:05,310 --> 00:14:07,790 You have nine minutes to go, everybody. 274 00:14:09,830 --> 00:14:12,910 I don't think it's perfect, but it's food that I'd feed my kids, 275 00:14:12,910 --> 00:14:14,550 so I'm happy with that. 276 00:14:17,150 --> 00:14:19,310 It's a little bit on the rare side but... 277 00:14:21,430 --> 00:14:25,750 Wondering whether I've done the right thing to do this, 278 00:14:25,750 --> 00:14:30,470 but it's too late for that, so I'm just going to... 279 00:14:30,470 --> 00:14:31,870 ..do what I do. 280 00:14:32,990 --> 00:14:36,550 You have just 60 seconds, please, everybody. 281 00:14:38,270 --> 00:14:40,910 My mind's going crazy at the moment, so... 282 00:14:40,910 --> 00:14:42,750 But I think...I think I'm OK. 283 00:14:45,990 --> 00:14:48,990 Right, fondant potato, fondant potatoes, where are they? 284 00:14:56,150 --> 00:14:57,990 Right, that's it. Stop. 285 00:14:57,990 --> 00:14:59,350 Time's up. 286 00:15:00,470 --> 00:15:02,790 That was down to the wire for the first time. 287 00:15:05,310 --> 00:15:08,950 I'm happy, I've got a smile. I'm not crying, so... 288 00:15:08,950 --> 00:15:10,190 ..we'll go from there. 289 00:15:12,390 --> 00:15:16,310 First up is multiple sclerosis campaigner Dean. 290 00:15:16,310 --> 00:15:18,750 He's made teriyaki pigeon - 291 00:15:18,750 --> 00:15:22,630 a pan-roasted pigeon breast glazed in teriyaki sauce 292 00:15:22,630 --> 00:15:27,830 and topped with chilli, served on shiitake mushrooms and bok choy. 293 00:15:33,110 --> 00:15:35,750 This pigeon, for me, is perfect. 294 00:15:35,750 --> 00:15:38,230 Beautifully soft in the middle. 295 00:15:38,230 --> 00:15:41,430 And I really like the hit of chilli that I'm getting in there as well. 296 00:15:41,430 --> 00:15:45,270 I know it's an invention, but this is working for me. 297 00:15:45,270 --> 00:15:47,150 Your teriyaki sauce is nicely made. 298 00:15:47,150 --> 00:15:49,150 It's nice and shiny, that's great. 299 00:15:49,150 --> 00:15:51,790 But you unfortunately have a flavour thief on your plate, 300 00:15:51,790 --> 00:15:54,230 and it's those thick stems of the bok choy. 301 00:15:54,230 --> 00:15:55,790 They're so full of water, 302 00:15:55,790 --> 00:15:58,710 it literally washes your palate completely clean. 303 00:15:58,710 --> 00:16:01,150 However, I think it's a nicely made dish. 304 00:16:01,150 --> 00:16:02,590 I'm pleased. 305 00:16:05,150 --> 00:16:07,910 I can't believe it. Yeah, the feedback was pretty good. 306 00:16:07,910 --> 00:16:12,750 That's kind of exactly what I hoped in my wildest dreams to achieve. 307 00:16:14,790 --> 00:16:18,110 To represent oysters going in and out of season, 308 00:16:18,110 --> 00:16:22,270 drama lecturer Farokh has served them four ways. 309 00:16:22,270 --> 00:16:25,110 Raw oyster infused in shallot vinegar 310 00:16:25,110 --> 00:16:27,470 with grilled cucumber hearts, 311 00:16:27,470 --> 00:16:32,390 raw oyster dressed with a cucumber, chamomile and lemon granita, 312 00:16:32,390 --> 00:16:37,710 tempura oyster with a pickled cucumber and chamomile emulsion, 313 00:16:37,710 --> 00:16:40,270 and a smoked oyster in oil 314 00:16:40,270 --> 00:16:43,950 served with a cucumber and mustard pickle on toast. 315 00:16:43,950 --> 00:16:47,470 The first oyster with the cucumber is the first of the season, OK? 316 00:16:47,470 --> 00:16:49,110 And it's starting to get cold. 317 00:16:49,110 --> 00:16:51,750 Then it goes really, really cold in the middle of winter, 318 00:16:51,750 --> 00:16:53,150 we get the granita with the oyster. 319 00:16:53,150 --> 00:16:56,030 Then we get tempura, cos the oyster's starting to get warm, 320 00:16:56,030 --> 00:16:57,430 and then we get smoked oyster 321 00:16:57,430 --> 00:16:59,670 when you can't eat them because they're out of season. 322 00:16:59,670 --> 00:17:01,470 Great story. Thank you. 323 00:17:09,150 --> 00:17:12,270 I think it's an incredibly brave and confident cook 324 00:17:12,270 --> 00:17:13,870 who does something like this. 325 00:17:13,870 --> 00:17:15,310 I really like this classic one 326 00:17:15,310 --> 00:17:17,510 with the little bit of burnt cucumber across the top. 327 00:17:17,510 --> 00:17:19,550 The cucumber granita - wonderful. 328 00:17:19,550 --> 00:17:22,070 For an invention test, I think it's marvellous. Well done, you. 329 00:17:22,070 --> 00:17:23,630 Thank you very much. 330 00:17:23,630 --> 00:17:26,270 The third oyster has got a little bit of batter 331 00:17:26,270 --> 00:17:29,710 and a kind of oyster-flavoured emulsion underneath it. 332 00:17:29,710 --> 00:17:31,030 I enjoyed that. 333 00:17:31,030 --> 00:17:34,390 And the one in the oil, got a beautiful smokiness to it. 334 00:17:34,390 --> 00:17:36,350 You've been incredibly creative 335 00:17:36,350 --> 00:17:40,470 and I have thoroughly enjoyed every single one. 336 00:17:40,470 --> 00:17:41,990 Oh, sorry. 337 00:17:41,990 --> 00:17:45,590 That was definitely the best feedback I've gotten. 338 00:17:45,590 --> 00:17:48,230 I'm very happy that they liked it so much. 339 00:17:51,990 --> 00:17:57,030 Childcare worker Angela has cooked a potato and nettle curry 340 00:17:57,030 --> 00:18:03,230 with courgette fritters, flatbread and a garlic and lemon yoghurt dip. 341 00:18:09,110 --> 00:18:11,550 Your potato curry... 342 00:18:11,550 --> 00:18:14,190 ..I like the flavour. There's a lot of spice in there. 343 00:18:14,190 --> 00:18:15,430 You've used nettles 344 00:18:15,430 --> 00:18:18,270 but you can't taste them in here amongst all the spice. 345 00:18:18,270 --> 00:18:21,110 I like your breads. We could do with some more heat on this side. 346 00:18:21,110 --> 00:18:22,470 Mm-hm. 347 00:18:22,470 --> 00:18:25,590 This yoghurt dip, there's so much garlic in there, 348 00:18:25,590 --> 00:18:27,830 that's all you can taste on the plate. Yeah. 349 00:18:27,830 --> 00:18:31,150 Your fritters, unfortunately, they've caught on one side, 350 00:18:31,150 --> 00:18:35,790 and because you've used an egg, they've become quite stodgy. 351 00:18:35,790 --> 00:18:37,790 I like the flavour of the curry... Thank you. 352 00:18:37,790 --> 00:18:41,230 ..but there's lots of things that haven't worked for me. 353 00:18:41,230 --> 00:18:43,030 Obviously, there were some issues. 354 00:18:43,030 --> 00:18:46,750 I definitely don't feel like I am at the top, 355 00:18:46,750 --> 00:18:50,150 but you don't know, maybe mid to bottom. 356 00:18:52,510 --> 00:18:59,110 Vintage clothes wholesaler Martin's dish is curried pan-fried sea bream 357 00:18:59,110 --> 00:19:04,230 with fondant potato, spinach with shallots and garlic, 358 00:19:04,230 --> 00:19:06,390 and a dill mayonnaise. 359 00:19:09,870 --> 00:19:11,150 Whoa! 360 00:19:12,310 --> 00:19:14,550 I like the spice on the fish. 361 00:19:14,550 --> 00:19:17,190 The skin is lovely cos it's gone crispy, 362 00:19:17,190 --> 00:19:19,590 but your mayonnaise is thin. 363 00:19:19,590 --> 00:19:22,230 However, I think your flavours are right. 364 00:19:22,230 --> 00:19:23,670 Love your potatoes. 365 00:19:23,670 --> 00:19:25,110 Flesh in the middle is soft. 366 00:19:25,110 --> 00:19:28,750 Your greens are nicely cooked, but your mayonnaise hasn't worked. 367 00:19:28,750 --> 00:19:29,950 It's too runny. 368 00:19:31,550 --> 00:19:33,630 It was tough. 369 00:19:33,630 --> 00:19:35,750 It didn't go according to plan but... 370 00:19:35,750 --> 00:19:38,750 ..there's obviously some things they liked. 371 00:19:38,750 --> 00:19:40,550 So, we'll wait and see. 372 00:19:42,830 --> 00:19:48,070 Food supply manager Hannah has made wild mushroom-filled cappelletti 373 00:19:48,070 --> 00:19:51,910 on roasted Jerusalem artichoke puree 374 00:19:51,910 --> 00:19:55,510 with pan-fried girolle mushrooms, 375 00:19:55,510 --> 00:20:00,350 cavolo nero, Parmesan, and shaved truffle. 376 00:20:05,150 --> 00:20:07,150 Your pasta is lovely and thin. 377 00:20:07,150 --> 00:20:09,430 It's rich with a creamy mushroom filling. 378 00:20:09,430 --> 00:20:11,070 I think that's very, very good indeed. 379 00:20:11,070 --> 00:20:13,910 And you've finished it really well with some truffle and some Parmesan. 380 00:20:13,910 --> 00:20:16,230 I think it's a very good dish. 381 00:20:16,230 --> 00:20:19,270 Your cavolo nero is a tough cabbage to cook, actually, 382 00:20:19,270 --> 00:20:21,230 and yours is perfect. 383 00:20:21,230 --> 00:20:24,830 Your artichoke puree is smooth, nicely made. 384 00:20:24,830 --> 00:20:27,670 It's almost got a slight nuttiness to it. 385 00:20:27,670 --> 00:20:31,310 That tastes like a northern Italian autumn. 386 00:20:32,550 --> 00:20:34,310 I'll go with that. 387 00:20:34,310 --> 00:20:36,190 I'm feeling really good. 388 00:20:36,190 --> 00:20:37,790 Feedback was great. 389 00:20:39,230 --> 00:20:41,270 I want John to keep looking me in the eyes 390 00:20:41,270 --> 00:20:42,910 and telling me it's delicious. 391 00:20:44,110 --> 00:20:47,750 Accountant Mark chose the bavette Steak 392 00:20:47,750 --> 00:20:51,230 and has served it with a chimichurri sauce, 393 00:20:51,230 --> 00:20:56,510 celeriac remoulade, roasted Jerusalem artichokes, 394 00:20:56,510 --> 00:20:58,630 anchovy fritters, 395 00:20:58,630 --> 00:21:01,470 and pickled cucumber and red currants. 396 00:21:05,350 --> 00:21:07,270 That beef is pretty chewy. 397 00:21:10,110 --> 00:21:13,790 I like your green sauce. You called it chimichurri. 398 00:21:13,790 --> 00:21:18,430 Your celeriac is cooked and it gives a pleasant, mellow nuttiness. 399 00:21:18,430 --> 00:21:20,470 Your pickled cucumber, I really like. 400 00:21:20,470 --> 00:21:23,230 It is sweet and it goes sharper. 401 00:21:23,230 --> 00:21:27,870 You are somebody who really likes to pack a punch into your food. 402 00:21:27,870 --> 00:21:30,910 Your chimichurri has got a load of vinegar in it, 403 00:21:30,910 --> 00:21:33,670 so it's quite strong and sharp and sour. 404 00:21:33,670 --> 00:21:36,510 Those little fried anchovies, they are lovely. 405 00:21:36,510 --> 00:21:38,350 But the problem we've got here is the way 406 00:21:38,350 --> 00:21:39,990 in which you've cut the bavette, 407 00:21:39,990 --> 00:21:43,470 so you've cut it against the grain, and that's always going to be tough. 408 00:21:43,470 --> 00:21:46,270 It's a shame, cos if that beef was cooked well, 409 00:21:46,270 --> 00:21:48,110 I think this could be a great dish. 410 00:21:51,270 --> 00:21:52,710 Disappointed in myself. 411 00:21:55,390 --> 00:21:57,190 Tough day in the office. 412 00:21:57,190 --> 00:21:59,750 I think the nerves got the better of me. 413 00:21:59,750 --> 00:22:00,910 Yeah. 414 00:22:02,750 --> 00:22:05,990 Finally, it's law graduate Radha. 415 00:22:05,990 --> 00:22:09,790 She's made a deconstructed spiced apple crumble 416 00:22:09,790 --> 00:22:13,910 with a walnut brittle, port-infused blackberries, 417 00:22:13,910 --> 00:22:17,230 pickled apples, and a blackberry coulis, 418 00:22:17,230 --> 00:22:19,750 served with a vanilla ice cream. 419 00:22:27,710 --> 00:22:31,270 Only person in the room to do a dessert. Good on you. 420 00:22:31,270 --> 00:22:33,310 Really like the blackberry coulis. 421 00:22:33,310 --> 00:22:35,830 I love the pickled apples, think that's great. 422 00:22:35,830 --> 00:22:38,070 I think you got the flavours of an apple crumble right, 423 00:22:38,070 --> 00:22:40,790 but to actually deconstruct, then reconstruct it, 424 00:22:40,790 --> 00:22:43,150 it's all out of proportion. 425 00:22:43,150 --> 00:22:46,190 That's lovely vanilla ice cream. It's so creamy. 426 00:22:46,190 --> 00:22:49,030 I like the fact that you've got walnuts in with your crumble, 427 00:22:49,030 --> 00:22:51,470 cos walnuts give a slight bitterness. 428 00:22:51,470 --> 00:22:54,710 You've got some nice ideas. You've got good flavours... 429 00:22:54,710 --> 00:22:56,670 ..but it looks really funny. 430 00:23:00,390 --> 00:23:03,990 I don't think I showed them the best of me. 431 00:23:06,750 --> 00:23:09,590 That's why I'm a little bit on edge. 432 00:23:13,110 --> 00:23:15,030 We've got a lot to discuss. 433 00:23:15,030 --> 00:23:17,310 John and I will call you back as soon as we can, 434 00:23:17,310 --> 00:23:18,790 once we've made a decision. 435 00:23:18,790 --> 00:23:20,990 One of you is leaving the competition. 436 00:23:22,350 --> 00:23:24,190 Thank you. Go and take a rest. 437 00:23:32,710 --> 00:23:35,550 The last market challenge of the competition this year. 438 00:23:35,550 --> 00:23:39,510 Some good cookery but there were some ups and downs. 439 00:23:39,510 --> 00:23:41,470 Farokh is actually quite incredible, 440 00:23:41,470 --> 00:23:45,230 but he wanted to celebrate the way in which oysters have their seasons. 441 00:23:45,230 --> 00:23:48,630 He did it in various ways, which I thought was delicious. 442 00:23:48,630 --> 00:23:51,190 I think Farokh is the cook of the day. You're absolutely right. 443 00:23:51,190 --> 00:23:53,630 Farokh is definitely going through to the next round. 444 00:23:53,630 --> 00:23:54,950 Hannah had a good round. 445 00:23:54,950 --> 00:23:58,310 That filled pasta is not easy to do, and hers was absolutely perfect. 446 00:23:58,310 --> 00:23:59,750 I think it was a great dish. 447 00:23:59,750 --> 00:24:01,550 Hannah deserves to go through. 448 00:24:01,550 --> 00:24:04,990 Dean, he'd cooked a pigeon before and he'd made teriyaki before 449 00:24:04,990 --> 00:24:06,830 and he brought the two together. 450 00:24:06,830 --> 00:24:09,070 I really liked the sauce. I think it was great. 451 00:24:09,070 --> 00:24:12,150 I liked his pigeon cookery and I liked his flavours. 452 00:24:12,150 --> 00:24:14,550 Dean's got himself a place in the next round. 453 00:24:14,550 --> 00:24:17,390 Martin in this round took a whole sea bream. 454 00:24:17,390 --> 00:24:18,830 He filleted it really well 455 00:24:18,830 --> 00:24:21,550 and he spiced his fish with some Caribbean flavours. 456 00:24:21,550 --> 00:24:23,070 He's demonstrating skill. 457 00:24:23,070 --> 00:24:26,750 His mayonnaise didn't work, but I like Martin's style. 458 00:24:26,750 --> 00:24:29,350 Martin gets himself a place in the next round. 459 00:24:29,350 --> 00:24:32,030 Radha's crumble, the presentation was wrong, 460 00:24:32,030 --> 00:24:35,870 but the flavours, I liked, and she makes good ice cream. 461 00:24:35,870 --> 00:24:37,110 Radha's through. 462 00:24:37,110 --> 00:24:41,350 Right, we're left with a conversation about Mark and Angela. 463 00:24:41,350 --> 00:24:44,870 I enjoyed the flavour of Angela's curry. 464 00:24:44,870 --> 00:24:48,470 But the rest of the stuff around the outside, it didn't work for me. 465 00:24:48,470 --> 00:24:51,590 The courgette fritters, they were burnt. 466 00:24:51,590 --> 00:24:53,550 I had bread that wasn't cooked enough, 467 00:24:53,550 --> 00:24:57,430 and that yoghurt garlic mixture, that was ferocious. 468 00:24:57,430 --> 00:25:00,870 Mark chose bavette, and it's a tough piece of meat to cook. 469 00:25:00,870 --> 00:25:02,270 It was a little bit chewy 470 00:25:02,270 --> 00:25:04,310 but all those flavours around the plate did work. 471 00:25:04,310 --> 00:25:06,790 Those little anchovy fritters, I thought they were delicious. 472 00:25:06,790 --> 00:25:08,590 The chimichurri, I really liked it. 473 00:25:10,430 --> 00:25:12,070 I'm very worried. 474 00:25:12,070 --> 00:25:16,990 I hope that John and Gregg has seen enough of me, in terms of potential. 475 00:25:18,110 --> 00:25:20,630 ANGELA: Maybe I've done enough to stay, I'm not sure. 476 00:25:20,630 --> 00:25:23,390 What'll be will be, but I really want to stay now. 477 00:25:25,030 --> 00:25:27,870 Who's going home, who's staying in the competition? 478 00:25:41,310 --> 00:25:43,710 Well done, great effort. 479 00:25:43,710 --> 00:25:46,790 The market challenge is a tough challenge, we know that. 480 00:25:48,390 --> 00:25:49,630 We've made a decision. 481 00:25:49,630 --> 00:25:52,390 One of you, unfortunately, is leaving the competition. 482 00:25:54,310 --> 00:25:56,950 The contestant leaving us is... 483 00:25:59,790 --> 00:26:00,990 ..Angela. 484 00:26:04,030 --> 00:26:06,030 Angela, thank you very much. 485 00:26:06,030 --> 00:26:08,310 Sorry to see you go. No, it's OK. 486 00:26:08,310 --> 00:26:09,550 See you later. 487 00:26:12,150 --> 00:26:14,070 I'm really proud of myself. 488 00:26:14,070 --> 00:26:17,870 I left my little village and went on big old TV, 489 00:26:17,870 --> 00:26:21,710 got myself an apron, so got myself some bragging rights. 490 00:26:26,790 --> 00:26:27,990 THEY LAUGH 491 00:26:27,990 --> 00:26:30,430 Congratulations. On our spot. On your spot. 492 00:26:30,430 --> 00:26:32,030 Yay! Congratulations. 493 00:26:32,030 --> 00:26:34,430 Very, very lucky today. 494 00:26:34,430 --> 00:26:37,950 I'll take that and power through the next round. 495 00:26:37,950 --> 00:26:41,830 It's a really tough ride, innit? 496 00:26:41,830 --> 00:26:45,470 Bumps and everything else, but, hey, I'm still here. 497 00:26:45,470 --> 00:26:47,710 I think I'm in shock. 498 00:26:47,710 --> 00:26:49,390 Clear head for the next round. 499 00:26:49,390 --> 00:26:52,790 Probably a lot more tears as well, but happy tears. 500 00:26:53,790 --> 00:26:55,430 Oh! 501 00:26:55,430 --> 00:26:57,030 Happy days. We did it! 502 00:27:07,830 --> 00:27:09,870 Six cooks with real talent, 503 00:27:09,870 --> 00:27:12,430 and we're looking for the last quarterfinalist 504 00:27:12,430 --> 00:27:14,070 of this year's competition. 505 00:27:14,070 --> 00:27:15,950 We are going to really test them. 506 00:27:15,950 --> 00:27:17,350 Bring it on. 507 00:27:17,350 --> 00:27:21,830 I see this as a second chance to show that I have the potential 508 00:27:21,830 --> 00:27:24,990 and the skills to get to the quarterfinals. 509 00:27:24,990 --> 00:27:28,550 How incredible it would be to become a MasterChef quarterfinalist. 510 00:27:28,550 --> 00:27:30,990 To be on the cusp of it is... 511 00:27:30,990 --> 00:27:33,430 Yeah, it's a little bit scary, but exciting. 512 00:27:33,430 --> 00:27:35,070 The buzz of that kitchen, 513 00:27:35,070 --> 00:27:37,910 when you come out of that, it's like nothing else. 514 00:27:39,070 --> 00:27:40,950 I just want to keep doing it again now. 515 00:27:52,630 --> 00:27:53,950 This is a big day. 516 00:27:53,950 --> 00:27:56,190 We've invited somebody in to taste your food 517 00:27:56,190 --> 00:27:58,870 and help us make a decision. 518 00:27:58,870 --> 00:28:01,630 That person has set your brief - 519 00:28:01,630 --> 00:28:04,710 to create for us your guilty pleasure 520 00:28:04,710 --> 00:28:07,550 built around a well-known food brand. 521 00:28:08,990 --> 00:28:12,830 Can I now introduce you to food writer 522 00:28:12,830 --> 00:28:16,150 and restaurant critic William Sitwell. 523 00:28:22,750 --> 00:28:24,870 Welcome, William. 524 00:28:24,870 --> 00:28:27,750 I want to see your imaginations run riot. 525 00:28:27,750 --> 00:28:30,630 It could be a bar of something, it could be a packet of something, 526 00:28:30,630 --> 00:28:32,310 it could be a can of something. 527 00:28:32,310 --> 00:28:35,390 Something naughty, something that you wouldn't necessarily expect 528 00:28:35,390 --> 00:28:38,630 to see on a dish on MasterChef. 529 00:28:38,630 --> 00:28:42,270 We have just four quarterfinal places. 530 00:28:42,270 --> 00:28:45,870 That does mean that two of you will be leaving the competition. 531 00:28:45,870 --> 00:28:50,430 You'll have 1 hour and 30 minutes to satisfy the brief. 532 00:28:50,430 --> 00:28:52,670 Ladies and gentlemen, let's cook. 533 00:28:56,990 --> 00:28:59,550 I came up with this brief because... 534 00:28:59,550 --> 00:29:01,950 ..I thought it seemed like quite a cheeky idea, 535 00:29:01,950 --> 00:29:04,630 to cook a dish that's a guilty pleasure. 536 00:29:04,630 --> 00:29:06,870 A food that isn't generally thought of 537 00:29:06,870 --> 00:29:09,150 as being particularly good for you. 538 00:29:09,150 --> 00:29:12,870 There are dishes out there such as, you know, chicken 539 00:29:12,870 --> 00:29:16,590 that people have roasted by pouring a can of coke in it. 540 00:29:16,590 --> 00:29:19,430 I hope that we see a little bit of flair and imagination 541 00:29:19,430 --> 00:29:22,110 and a clever way of actually then delivering it. 542 00:29:24,070 --> 00:29:26,230 The guilty pleasure makes you smile. 543 00:29:26,230 --> 00:29:28,990 That's the whole idea of it. 544 00:29:28,990 --> 00:29:33,070 Absolutely, this should actually take us down memory lane. 545 00:29:33,070 --> 00:29:36,910 My guilty pleasure is a classic that everybody loves, 546 00:29:36,910 --> 00:29:39,150 whether they'll admit to it or not. 547 00:29:39,150 --> 00:29:40,830 It's something I love eating. 548 00:29:40,830 --> 00:29:44,430 I want to turn it into something that you could eat in a restaurant 549 00:29:44,430 --> 00:29:46,070 as opposed to out a paper bag. 550 00:29:48,270 --> 00:29:49,630 What are you going to cook? 551 00:29:49,630 --> 00:29:53,590 My dish today is based off arguably the most famous burger in the world. 552 00:29:53,590 --> 00:29:54,790 Big Mac. 553 00:29:54,790 --> 00:29:59,870 Yes, but it's going to be a fillet steak, bacon jam, sesame flatbread 554 00:29:59,870 --> 00:30:04,350 topped with plastic cheese, charred gem lettuce, 555 00:30:04,350 --> 00:30:08,390 chips, burger sauce and a couple of tempura gherkins on top. 556 00:30:08,390 --> 00:30:11,630 What is it about a burger that you love so much? 557 00:30:11,630 --> 00:30:13,710 It just tastes good, doesn't it? 558 00:30:13,710 --> 00:30:17,110 And I've not cooked it myself and the chips are greasy. 559 00:30:17,110 --> 00:30:19,190 I'm excited because I honestly can't remember 560 00:30:19,190 --> 00:30:20,870 the last time I had a McDonald's. 561 00:30:20,870 --> 00:30:24,750 If I pay an extra 30p, can I go large and get extra chips? 562 00:30:24,750 --> 00:30:28,670 Absolutely. I've made enough to cater for the whole room, so, yeah. 563 00:30:31,550 --> 00:30:34,590 The creation of her plastic cheese I'm sort of intrigued by 564 00:30:34,590 --> 00:30:39,870 because she's mixing mozzarella and gruyere and she's going to dye it. 565 00:30:39,870 --> 00:30:42,950 Incredible. I'm excited. Let's see what that looks like. 566 00:30:42,950 --> 00:30:44,750 I mean, will that work? 567 00:30:45,990 --> 00:30:47,710 Now, the burger sauce is a big thing. 568 00:30:49,430 --> 00:30:53,510 If you examine a special sauce, it is quite complex. 569 00:30:53,510 --> 00:30:57,110 She has got white wine vinegar, sherry vinegar 570 00:30:57,110 --> 00:30:59,470 and gherkin vinegar all mixed together. 571 00:30:59,470 --> 00:31:01,830 And then, she's going to make like a mayonnaise base 572 00:31:01,830 --> 00:31:04,470 with cream running through it and she wants it to be orange. 573 00:31:04,470 --> 00:31:06,710 It's a fascinating mixture of things. 574 00:31:09,990 --> 00:31:12,190 Is that the cheese that you've made? Yes. 575 00:31:12,190 --> 00:31:13,990 That is brilliantly clever. 576 00:31:13,990 --> 00:31:15,430 That is really clever. 577 00:31:15,430 --> 00:31:16,470 It's tasty as well. 578 00:31:22,750 --> 00:31:25,190 Most of the brands that I now consume, 579 00:31:25,190 --> 00:31:29,870 I did not have access to for the first 25 years of my life, 580 00:31:29,870 --> 00:31:34,310 so I was really excited because it made me have to think, 581 00:31:34,310 --> 00:31:36,590 "Oh, what do I actually eat?" 582 00:31:36,590 --> 00:31:38,390 Turns out, I eat a lot. 583 00:31:41,630 --> 00:31:45,310 My guilty pleasure is supermarket own-brand prawn crackers 584 00:31:45,310 --> 00:31:46,910 and sweet chilli sauce. 585 00:31:46,910 --> 00:31:49,950 Fascinating. So, are we going to get a bowl of prawn crackers 586 00:31:49,950 --> 00:31:51,390 with some chilli sauce? 587 00:31:51,390 --> 00:31:54,630 No, you are going to get a prawn broth 588 00:31:54,630 --> 00:31:57,630 with some chillies marinated in honey, 589 00:31:57,630 --> 00:32:01,910 a roasted prawn, a prawn dumpling filled with cream cheese, 590 00:32:01,910 --> 00:32:03,790 a deep-fried prawn head, 591 00:32:03,790 --> 00:32:06,950 and then, on top of that is a massive tapioca cracker. 592 00:32:06,950 --> 00:32:08,070 Wow! 593 00:32:08,070 --> 00:32:10,070 This is a perfect interpretation of the brief, 594 00:32:10,070 --> 00:32:11,710 so I'm really intrigued. 595 00:32:11,710 --> 00:32:13,470 Oh, hopefully, it will work. 596 00:32:15,750 --> 00:32:19,030 Farokh's prawn broth has got to have great amount of flavour. 597 00:32:19,030 --> 00:32:20,950 And those prawns are massive. 598 00:32:20,950 --> 00:32:22,870 They're going to be cooked really, really well, 599 00:32:22,870 --> 00:32:24,790 so they've got a little bit of crunch to them. 600 00:32:24,790 --> 00:32:27,870 And the prawn cracker element is made from tapioca. 601 00:32:27,870 --> 00:32:29,790 So, when he throws it into hot oil, 602 00:32:29,790 --> 00:32:33,550 then it should actually blow up and become like a cracker. 603 00:32:33,550 --> 00:32:35,350 That's going to be really exciting. 604 00:32:36,950 --> 00:32:41,190 I'm completely captivated by the idea of Farokh's dish. 605 00:32:41,190 --> 00:32:44,190 However, the balance between that sweet chilli 606 00:32:44,190 --> 00:32:46,430 and his broth and the crisp, 607 00:32:46,430 --> 00:32:49,310 I think, could be a bit of a challenge, but let's see. 608 00:32:51,070 --> 00:32:52,350 How are your crackers? 609 00:32:52,350 --> 00:32:54,710 Not good. They should've puffed a lot more. 610 00:32:54,710 --> 00:32:57,310 It's all right. At least you've got something. Yeah. 611 00:32:59,710 --> 00:33:01,390 35 minutes have gone. 612 00:33:01,390 --> 00:33:02,590 35 minutes gone. 613 00:33:04,510 --> 00:33:05,950 There's a lot to do. 614 00:33:05,950 --> 00:33:07,710 Just trying to keep calm. 615 00:33:10,830 --> 00:33:14,670 Every Christmas, there's always a chocolate orange in my stocking, 616 00:33:14,670 --> 00:33:17,510 so if I have a chocolate orange at any other time of the year, 617 00:33:17,510 --> 00:33:19,230 I just feel a little bit guilty. 618 00:33:19,230 --> 00:33:21,830 That's the flavours I'm going to be playing with today. 619 00:33:21,830 --> 00:33:24,510 I'm basically going to do a chocolate brownie, 620 00:33:24,510 --> 00:33:27,070 chocolate sauce, chocolate soil crumb. 621 00:33:27,070 --> 00:33:29,710 I'm going to do an orange sorbet, a Chantilly cream, 622 00:33:29,710 --> 00:33:32,150 but I'm going to also put some orange liqueur into that, 623 00:33:32,150 --> 00:33:34,590 and then, I'm going to use kumquats as well. 624 00:33:34,590 --> 00:33:37,030 People say that orange enhances the flavour of chocolate. 625 00:33:37,030 --> 00:33:39,230 To me, it just makes the chocolate taste of orange. 626 00:33:39,230 --> 00:33:40,790 Do you not like chocolate oranges? 627 00:33:40,790 --> 00:33:42,430 No, I can't bear it. 628 00:33:42,430 --> 00:33:43,510 Me neither. 629 00:33:45,590 --> 00:33:48,590 So, I'm interested to see if you can convert me. 630 00:33:48,590 --> 00:33:51,470 I hope you're going to like it cos it is just chocolate and orange. 631 00:33:53,870 --> 00:33:56,110 Radha's showing lots and lots of technical skill. 632 00:33:56,110 --> 00:33:58,630 Chocolate brownie, which needs to be crispy on the outside 633 00:33:58,630 --> 00:34:00,590 and soft on the inside. 634 00:34:00,590 --> 00:34:03,830 We've also got kumquats, which are like little tiny oranges, 635 00:34:03,830 --> 00:34:06,070 but they're very sharp, very, very bitter. 636 00:34:06,070 --> 00:34:10,750 And she's taking the flesh out and using the skin as a boat, 637 00:34:10,750 --> 00:34:13,390 where the Chantilly cream is going to go. 638 00:34:13,390 --> 00:34:15,710 It could look fantastic... 639 00:34:15,710 --> 00:34:18,430 ..but it's the flavours that have to work together 640 00:34:18,430 --> 00:34:19,870 alongside the textures. 641 00:34:22,430 --> 00:34:24,750 My aversion aside, 642 00:34:24,750 --> 00:34:28,030 brownie done well is a thing of absolute beauty. 643 00:34:28,030 --> 00:34:29,990 Great sorbet is a wonderful thing. 644 00:34:29,990 --> 00:34:31,830 Who knows? I might be blown away by it. 645 00:34:33,910 --> 00:34:35,710 I am very, very worried. 646 00:34:35,710 --> 00:34:37,550 There are elements that can go wrong. 647 00:34:37,550 --> 00:34:41,630 Chocolate and orange are both two quite powerful flavours, 648 00:34:41,630 --> 00:34:43,270 so I want to get the balance right. 649 00:34:43,270 --> 00:34:45,870 But what's going to make this dish stand out is 650 00:34:45,870 --> 00:34:47,510 the way that it is presented. 651 00:34:53,710 --> 00:34:55,030 Get that out of the way. 652 00:34:55,030 --> 00:34:59,070 For this brief, I've taken the concept of high street takeaway 653 00:34:59,070 --> 00:35:01,110 and I've got Martin's version of it. 654 00:35:02,150 --> 00:35:04,590 It's a bit like doing a remake of a song, isn't it? 655 00:35:04,590 --> 00:35:07,750 You take influences from it but you're not trying to copy it. 656 00:35:10,230 --> 00:35:11,670 What are you cooking? 657 00:35:11,670 --> 00:35:17,550 I'm doing a take on a posh fillet of fish burger joint as we know it. 658 00:35:17,550 --> 00:35:19,990 I'm doing a beer battered fillet of fish. 659 00:35:19,990 --> 00:35:22,310 That will be going inside a coca bread, right? 660 00:35:22,310 --> 00:35:24,390 Served and topped with fresh tartare sauce, 661 00:35:24,390 --> 00:35:26,910 chilli salt fries with fresh coleslaw. 662 00:35:26,910 --> 00:35:29,150 What's coca bread? Coca bread is Jamaican bread. 663 00:35:29,150 --> 00:35:31,790 We put some coconut milk in there with some coconut oil. 664 00:35:31,790 --> 00:35:33,630 It's one of the breads I really like to have 665 00:35:33,630 --> 00:35:36,030 obviously when I go to obviously a Caribbean takeaway. 666 00:35:36,030 --> 00:35:39,310 So, I thought, "Why not do a Filet-o-Fish coca bread?" 667 00:35:39,310 --> 00:35:41,950 Interesting. Why chilli salted fries? 668 00:35:41,950 --> 00:35:44,590 I like a bit of spice. You know that already, Gregg, in my dishes. 669 00:35:44,590 --> 00:35:46,830 Right, so, if I can't get a scotch bonnet in there, 670 00:35:46,830 --> 00:35:48,830 I've got to get a chilli in there somehow. 671 00:35:52,670 --> 00:35:54,550 Haddock's a great fish. 672 00:35:54,550 --> 00:35:58,270 He needs to get that crispy, lovely, light batter you get on a burger 673 00:35:58,270 --> 00:36:00,070 with fish inside it. 674 00:36:00,070 --> 00:36:03,350 And then, we're being promised tartare sauce, which is great, 675 00:36:03,350 --> 00:36:06,910 but right now, Martin's not even making mayonnaise 676 00:36:06,910 --> 00:36:10,230 and we have got tartare sauce being made with a bottle of mayonnaise. 677 00:36:13,230 --> 00:36:15,870 He is taking the classic Filet-o-Fish, 678 00:36:15,870 --> 00:36:20,710 elevating it to the Caribbean cooking that he so loves. 679 00:36:20,710 --> 00:36:23,990 I haven't seen this bread before. 680 00:36:23,990 --> 00:36:26,830 I've never eaten a Filet-o-Fish 681 00:36:26,830 --> 00:36:31,310 but I do like the idea of chips with a bit of salty spice, 682 00:36:31,310 --> 00:36:32,870 so I'm excited by this. 683 00:36:38,430 --> 00:36:42,590 Mark is making a dish inspired by his favourite chocolate bar. 684 00:36:42,590 --> 00:36:46,110 Oh, my God. I am making a dessert. 685 00:36:46,110 --> 00:36:48,150 Not my key strength. 686 00:36:49,590 --> 00:36:51,750 He's doing a chocolate sphere, 687 00:36:51,750 --> 00:36:54,270 which has got chocolate mousse inside it 688 00:36:54,270 --> 00:36:57,710 and he's making nougat mixture, which is peanuts all mixed together. 689 00:36:59,350 --> 00:37:01,430 He's going to give us hot caramel sauce, 690 00:37:01,430 --> 00:37:04,830 but he's also adding to it salty miso as well, 691 00:37:04,830 --> 00:37:08,190 which works beautifully with caramel and chocolate. 692 00:37:08,190 --> 00:37:10,750 I'm so anxious about the sauce. 693 00:37:10,750 --> 00:37:15,150 If it's not salty enough, it can be really sickly. 694 00:37:16,430 --> 00:37:18,190 We're going to pour that butterscotch 695 00:37:18,190 --> 00:37:20,270 across the top of this chocolate sphere, 696 00:37:20,270 --> 00:37:22,470 and the chocolate sphere should then melt together 697 00:37:22,470 --> 00:37:27,150 to give us an incredible, oozy, wonderful, luscious dessert. 698 00:37:27,150 --> 00:37:29,910 It could be delicious. I hope it works. 699 00:37:29,910 --> 00:37:32,270 There is a lot of risk of error 700 00:37:32,270 --> 00:37:35,150 but you have to challenge yourself every time. 701 00:37:38,870 --> 00:37:43,430 I always have a Snickers bar in my bag, so if I have a bad day, 702 00:37:43,430 --> 00:37:46,230 I just have a bite and it makes me feel really good. 703 00:37:46,230 --> 00:37:48,270 How difficult is it to make a chocolate sphere? 704 00:37:48,270 --> 00:37:49,710 Very challenging. 705 00:37:49,710 --> 00:37:52,270 Tempering chocolate is so tricky, so... 706 00:37:52,270 --> 00:37:53,430 ..fingers crossed. 707 00:37:53,430 --> 00:37:55,390 So, you've done this before, I assume. 708 00:37:55,390 --> 00:37:59,390 I've practised it twice, so let's see if it turns out well. 709 00:38:03,510 --> 00:38:05,550 Tempering chocolate, 710 00:38:05,550 --> 00:38:10,230 balancing all these flavours, creating spheres out of moulds, 711 00:38:10,230 --> 00:38:12,750 these are amazing techniques. 712 00:38:12,750 --> 00:38:15,030 If he pulls it off, it'll be phenomenal. 713 00:38:20,070 --> 00:38:22,230 It's like kids - the first one's always a bit iffy. 714 00:38:22,230 --> 00:38:23,630 The first one never works. 715 00:38:26,030 --> 00:38:27,510 What are you cooking, today? 716 00:38:27,510 --> 00:38:30,110 I'm taking you back to the '80s... Right. 717 00:38:30,110 --> 00:38:32,790 ..to a time when I would go to the football with my dad 718 00:38:32,790 --> 00:38:34,790 and the guilty pleasure would be 719 00:38:34,790 --> 00:38:37,670 going and getting a pie and chips at half-time. 720 00:38:37,670 --> 00:38:40,510 So, I'm giving you a posh pie and chips. 721 00:38:40,510 --> 00:38:43,070 It's beef Wellington, which is the poshest pie I know. 722 00:38:43,070 --> 00:38:46,430 How many beef Wellingtons have you cooked in your life? 723 00:38:46,430 --> 00:38:47,990 Four, maybe five. 724 00:38:47,990 --> 00:38:52,150 Very first time I'd done Wellington and I said to my son, "How was it?", 725 00:38:52,150 --> 00:38:55,110 the youngest one said, "It reminds me of a song", 726 00:38:55,110 --> 00:38:57,350 and he put his hand on my shoulder and he went... 727 00:38:57,350 --> 00:39:01,190 # When you've tried your best but you don't succeed. # 728 00:39:01,190 --> 00:39:03,310 So, we'll have to wait and see. 729 00:39:06,710 --> 00:39:08,590 From about seven or eight, my dad would say, 730 00:39:08,590 --> 00:39:10,150 "Right, Dean, there's the money. 731 00:39:10,150 --> 00:39:11,990 "Go up and get the pies and the beef drink." 732 00:39:11,990 --> 00:39:15,590 They would give you like a sweetie box or something to carry them back, 733 00:39:15,590 --> 00:39:17,710 so that you didn't burn yourself. 734 00:39:17,710 --> 00:39:20,310 Happy, exciting and fun memory. 735 00:39:20,310 --> 00:39:22,830 And that's what made me come up with the tray 736 00:39:22,830 --> 00:39:25,710 and how I'm going to serve it to the...to the judges, today. 737 00:39:27,950 --> 00:39:30,230 Dean is doing a beef Wellington. 738 00:39:30,230 --> 00:39:33,190 A fillet of beef covered with mushroom duxelle. 739 00:39:33,190 --> 00:39:35,510 He's going to wrap the whole thing in a pancake 740 00:39:35,510 --> 00:39:36,950 with ham around the outside, 741 00:39:36,950 --> 00:39:39,910 and then, in puff pastry and he's going to bake it. 742 00:39:39,910 --> 00:39:43,190 If Dean can get all this done, I'll be amazed. 743 00:39:43,190 --> 00:39:44,950 But the important thing about a pie - 744 00:39:44,950 --> 00:39:47,910 the pastry is crispy, the meat is lovely and soft. 745 00:39:49,150 --> 00:39:51,350 A beef Wellington is one of the great treats 746 00:39:51,350 --> 00:39:54,030 but it's a very challenging thing to cook 747 00:39:54,030 --> 00:39:56,470 and it's so disappointing if it doesn't work. 748 00:39:59,310 --> 00:40:01,950 Just 15 minutes left. 15 minutes. 749 00:40:03,190 --> 00:40:06,390 If it should be in the oven, get it in the oven. 750 00:40:06,390 --> 00:40:09,070 You're struggling here, aren't you? Yeah, just... 751 00:40:10,350 --> 00:40:12,110 How long do they normally take to cook? 752 00:40:12,110 --> 00:40:13,950 About 18, 21 minutes, maybe. 753 00:40:19,270 --> 00:40:21,630 We're getting there, just got to get chips in now. 754 00:40:21,630 --> 00:40:23,190 It's tough but we can do it. 755 00:40:23,190 --> 00:40:25,710 And it's stuck to the bottom of the pan, never mind. 756 00:40:28,350 --> 00:40:29,990 How is the bearnaise coming along? 757 00:40:29,990 --> 00:40:30,990 Getting there. 758 00:40:32,390 --> 00:40:33,630 That'll have to do. 759 00:40:35,470 --> 00:40:37,590 Ticking off every element I need to get. 760 00:40:37,590 --> 00:40:38,950 I think we're OK, so far. 761 00:40:40,510 --> 00:40:42,990 Ladies and gentlemen, you have just four minutes. 762 00:40:44,510 --> 00:40:46,830 Not great, not great. 763 00:40:46,830 --> 00:40:50,310 The really fiddly, technical things didn't work out as well as I hoped. 764 00:40:54,870 --> 00:40:56,790 You need to be able to find a place to plate up 765 00:40:56,790 --> 00:40:58,630 cos you're going to run out of time. OK. 766 00:40:58,630 --> 00:41:00,630 At least get something up, OK? OK. 767 00:41:07,990 --> 00:41:09,630 Not perfect but... 768 00:41:09,630 --> 00:41:10,830 ..I had fun, today. 769 00:41:21,190 --> 00:41:22,390 Where's the third one? 770 00:41:22,390 --> 00:41:24,030 I could only get two in in time. 771 00:41:24,030 --> 00:41:25,670 It just was getting away from me. 772 00:41:27,870 --> 00:41:30,310 That's it. Time's up. Everybody stop. 773 00:41:30,310 --> 00:41:31,590 HE EXHALES HEAVILY 774 00:41:34,790 --> 00:41:36,830 Yeah, good? Yeah. Good. 775 00:41:36,830 --> 00:41:38,230 You good? Yeah. 776 00:41:45,750 --> 00:41:49,910 Hannah's dish is based on her favourite fast-food burger. 777 00:41:49,910 --> 00:41:52,230 Pan-fried fillet steak 778 00:41:52,230 --> 00:41:55,470 topped with a gruyere and mozzarella cheese slice 779 00:41:55,470 --> 00:41:59,990 and tempura gherkins on a sesame seed flatbread 780 00:41:59,990 --> 00:42:04,710 with bacon jam with charred baby gem lettuce, 781 00:42:04,710 --> 00:42:08,190 mustard, vinegar and mayonnaise burger sauce 782 00:42:08,190 --> 00:42:10,190 and triple-cooked fries. 783 00:42:19,470 --> 00:42:21,070 Your beef is cooked really, really well. 784 00:42:21,070 --> 00:42:23,110 I like your chips in this little paper carton 785 00:42:23,110 --> 00:42:25,150 because you've stuffed them all in while they're hot, 786 00:42:25,150 --> 00:42:26,990 which means they sort of go slightly soggy 787 00:42:26,990 --> 00:42:28,510 but they're still crispy on the ends. 788 00:42:28,510 --> 00:42:30,430 Your burger sauce has smoke going through it. 789 00:42:30,430 --> 00:42:32,670 I really like the sharp vinegar through it as well. 790 00:42:32,670 --> 00:42:36,510 And that goes really nicely with a piece of beef and with your chips. 791 00:42:36,510 --> 00:42:38,750 I think you've done a great job. 792 00:42:38,750 --> 00:42:42,070 I'm loving your bacon jam on your sesame flatbread. 793 00:42:42,070 --> 00:42:46,270 The saltiness of bacon, almost goes treacly sweet afterwards. 794 00:42:46,270 --> 00:42:51,950 I'm really, really impressed by your cheese and your imagination. 795 00:42:51,950 --> 00:42:55,190 I think there's very good work in here. 796 00:42:55,190 --> 00:42:56,390 I love this. 797 00:42:56,390 --> 00:42:58,830 The gherkin tempura are fabulous. 798 00:42:58,830 --> 00:43:01,230 I love your charred lettuce. 799 00:43:01,230 --> 00:43:04,590 You stayed true to the original idea, so I congratulate you on this. 800 00:43:04,590 --> 00:43:06,390 It's a bit of a triumph. 801 00:43:06,390 --> 00:43:07,390 HANNAH: Thank you. 802 00:43:15,110 --> 00:43:17,350 I'm really happy. Really, really happy. 803 00:43:17,350 --> 00:43:19,390 I'd quite like to bottle the feeling 804 00:43:19,390 --> 00:43:21,630 and just keep it for when I'm miserable 805 00:43:21,630 --> 00:43:23,350 cos it is the best high ever. 806 00:43:26,630 --> 00:43:29,750 Inspired by his love of supermarket prawn crackers 807 00:43:29,750 --> 00:43:32,190 and sweet chilli sauce, 808 00:43:32,190 --> 00:43:36,390 Farokh has served roasted and deep-fried prawns 809 00:43:36,390 --> 00:43:40,430 with a prawn, cream cheese and dill dumpling 810 00:43:40,430 --> 00:43:43,030 in a prawn and chilli broth 811 00:43:43,030 --> 00:43:45,790 with a prawn and celery cracker. 812 00:43:51,470 --> 00:43:53,990 The prawn with the prawn head and the bisque and the cracker, 813 00:43:53,990 --> 00:43:55,350 I think is lovely. 814 00:43:55,350 --> 00:43:57,510 When the cream cheese comes out of the dumpling, 815 00:43:57,510 --> 00:43:59,830 that makes the sort of creamy mixture with dill. 816 00:43:59,830 --> 00:44:03,310 So, we've almost got this sort of classic French bisque with dill. 817 00:44:03,310 --> 00:44:06,150 It's an interesting dish, and I want to keep on delving into it. 818 00:44:06,150 --> 00:44:10,910 However, the promise of sweet chilli I don't quite get. 819 00:44:10,910 --> 00:44:13,510 The making of your dumpling is really clever. 820 00:44:13,510 --> 00:44:16,870 I've never seen prawn flesh used like that to mould into a shape. 821 00:44:16,870 --> 00:44:18,510 I particularly like your cracker. 822 00:44:18,510 --> 00:44:21,150 I think that's another brilliant idea. 823 00:44:21,150 --> 00:44:22,510 Your technique is clever. 824 00:44:22,510 --> 00:44:24,590 Your original ideas are fascinating. 825 00:44:25,870 --> 00:44:27,230 I really like this. 826 00:44:27,230 --> 00:44:28,830 It's a really generous dish. 827 00:44:28,830 --> 00:44:31,710 You've got that big, fat, juicy prawn. 828 00:44:31,710 --> 00:44:33,830 It's cooked just...just right 829 00:44:33,830 --> 00:44:39,270 and I really love the crunch of your very cleverly made tapioca cracker. 830 00:44:39,270 --> 00:44:42,870 As a dish, it's rich and deeply flavoursome, 831 00:44:42,870 --> 00:44:45,510 but it is so separated from the inspiration 832 00:44:45,510 --> 00:44:48,550 that that's my only element of disappointment. 833 00:44:48,550 --> 00:44:51,830 You've taken an idea of the prawn cracker with a sweet chilli sauce 834 00:44:51,830 --> 00:44:56,470 and you poshed it up so much that there's almost no relation to it. 835 00:44:59,750 --> 00:45:03,390 Is a terrible if I say I'm not feeling great? 836 00:45:04,670 --> 00:45:08,270 I think I should've done better and I could've done better 837 00:45:08,270 --> 00:45:10,510 and I didn't and that's sad. 838 00:45:13,550 --> 00:45:18,430 Radha's guilty pleasure is a chocolate orange at Christmas. 839 00:45:18,430 --> 00:45:23,390 She's made a fudge brownie on chocolate soil 840 00:45:23,390 --> 00:45:26,550 with dark chocolate sauce 841 00:45:26,550 --> 00:45:30,990 and kumquats filled with orange liqueur Chantilly cream 842 00:45:30,990 --> 00:45:33,550 served with an orange sorbet. 843 00:45:41,190 --> 00:45:44,230 What I like about your chocolate orange... 844 00:45:44,230 --> 00:45:46,230 ..is that the two are divided, 845 00:45:46,230 --> 00:45:48,870 so they kind of join together in the mouth. 846 00:45:48,870 --> 00:45:51,510 Then, you've got orange Chantilly cream 847 00:45:51,510 --> 00:45:54,750 with what I think is a very nicely made brownie, 848 00:45:54,750 --> 00:45:56,990 and then, you've got the texture of the soil, 849 00:45:56,990 --> 00:45:58,630 which I really like, actually. 850 00:45:58,630 --> 00:46:01,510 So, dare I say, I think this is fabulous. 851 00:46:03,070 --> 00:46:06,750 My favourite bit is the fact that you've actually taken something 852 00:46:06,750 --> 00:46:09,270 like a kumquat and put Chantilly cream in it, 853 00:46:09,270 --> 00:46:10,630 because that's exciting. 854 00:46:10,630 --> 00:46:12,830 It probably shouldn't work but I think it's delicious, 855 00:46:12,830 --> 00:46:15,070 especially with the chocolate. 856 00:46:15,070 --> 00:46:17,510 Your sorbet is absolutely superb. 857 00:46:17,510 --> 00:46:20,790 It's like getting the juice from a chilled orange 858 00:46:20,790 --> 00:46:22,910 squirted onto your tongue. 859 00:46:22,910 --> 00:46:26,670 And then, to have a little crisp chocolate texture underneath - 860 00:46:26,670 --> 00:46:29,310 not too sweet - is really, really nice. 861 00:46:29,310 --> 00:46:31,510 This is jolly good work. 862 00:46:31,510 --> 00:46:32,550 Thank you. 863 00:46:33,990 --> 00:46:36,830 For someone who is a chocolate orange sceptic, 864 00:46:36,830 --> 00:46:39,950 this is a very clever way of making it not just palatable, 865 00:46:39,950 --> 00:46:42,430 but really, truly supremely delicious. 866 00:46:47,190 --> 00:46:50,030 Gregg and William said that they don't like chocolate orange 867 00:46:50,030 --> 00:46:53,950 and I managed to convert them, so I'm feeling very happy. 868 00:46:56,270 --> 00:46:57,470 Buzzing! 869 00:47:02,190 --> 00:47:04,430 As a homage to days out at the football, 870 00:47:04,430 --> 00:47:07,230 eating pie and chips with his dad, 871 00:47:07,230 --> 00:47:10,750 Dean has cooked beef Wellington 872 00:47:10,750 --> 00:47:16,030 with duck fat chips and a bearnaise sauce. 873 00:47:16,030 --> 00:47:18,270 Dean, why have we only got two? 874 00:47:18,270 --> 00:47:21,550 I just think I gave myself too much to do and I got the timings wrong. 875 00:47:21,550 --> 00:47:23,150 It just didn't go to plan, today. 876 00:47:28,430 --> 00:47:31,190 The pastry on the outside of the Wellington is not cooked enough. 877 00:47:31,190 --> 00:47:33,670 The beef inside has not steamed enough, 878 00:47:33,670 --> 00:47:36,630 which means the centre of it's absolutely cold. 879 00:47:36,630 --> 00:47:39,830 The bearnaise sauce, you've used just raw white vinegar in there 880 00:47:39,830 --> 00:47:41,630 and that's really quite sharp. 881 00:47:41,630 --> 00:47:43,110 I appreciate all the hard work. 882 00:47:43,110 --> 00:47:45,470 It's a big thing to try to do in an hour and a half. 883 00:47:45,470 --> 00:47:48,590 But, yeah, it hasn't worked for you. Yeah. 884 00:47:48,590 --> 00:47:51,590 Whilst I actually like the cooking of the...of the beef, 885 00:47:51,590 --> 00:47:54,310 there's too much of it and slightly too overseasoned. 886 00:47:54,310 --> 00:47:55,950 Your chips, on the other hand, 887 00:47:55,950 --> 00:47:58,270 I mean, they are unbelievably delicious. 888 00:47:58,270 --> 00:48:00,870 Crisp on the outside, fluffy on the inside. 889 00:48:00,870 --> 00:48:02,550 So, I congratulate you on the chips. 890 00:48:02,550 --> 00:48:04,990 Well done. 891 00:48:04,990 --> 00:48:07,830 This is everything you need for a good Wellington 892 00:48:07,830 --> 00:48:09,750 but it just needs more cooking. 893 00:48:09,750 --> 00:48:11,270 You just ran out of time. 894 00:48:11,270 --> 00:48:12,830 Gave yourself too much to do. 895 00:48:16,950 --> 00:48:20,430 I pushed myself probably too far, today. 896 00:48:20,430 --> 00:48:23,870 I'm big enough to know when you've not done good enough 897 00:48:23,870 --> 00:48:25,510 and today just wasn't my day. 898 00:48:28,750 --> 00:48:31,990 Inspired by a peanut chocolate bar, 899 00:48:31,990 --> 00:48:35,310 Mark has made a tempered chocolate sphere 900 00:48:35,310 --> 00:48:39,870 filled with chocolate mousse and peanut and cashew nougat 901 00:48:39,870 --> 00:48:45,670 on a roasted hazelnut praline with a miso caramel sauce. 902 00:48:45,670 --> 00:48:48,430 Oh. Oh, you clever boy. 903 00:48:48,430 --> 00:48:49,470 There we go. 904 00:48:50,710 --> 00:48:54,470 Mate, brilliant work. Look at this! 905 00:48:54,470 --> 00:48:56,190 Look at this! 906 00:49:06,750 --> 00:49:11,830 You go through chocolate into almost soft nougat 907 00:49:11,830 --> 00:49:13,830 that's slightly toffee flavoured 908 00:49:13,830 --> 00:49:16,830 and you finish with a salty, crunchy nut. 909 00:49:16,830 --> 00:49:20,070 Mark, you are back with a bang. 910 00:49:20,070 --> 00:49:22,070 That is fantastic. 911 00:49:22,070 --> 00:49:23,990 You tempered chocolate very, very well. 912 00:49:23,990 --> 00:49:26,830 We've got that lovely, shiny dome of chocolate on the outside. 913 00:49:26,830 --> 00:49:28,670 What's inside, though, is really lovely. 914 00:49:28,670 --> 00:49:31,910 Chocolate mousse, which is really rich and dark with cocoa. 915 00:49:31,910 --> 00:49:33,550 Love the brittle underneath. 916 00:49:33,550 --> 00:49:36,590 The textures are good, the flavours are good, the concept's good. 917 00:49:36,590 --> 00:49:38,430 Mark, it's a great dish. 918 00:49:38,430 --> 00:49:40,870 The way that the sphere melted, 919 00:49:40,870 --> 00:49:45,310 when we poured over that hot sauce, was really beautiful. 920 00:49:45,310 --> 00:49:50,070 And you've elevated that famous bar into a dessert 921 00:49:50,070 --> 00:49:53,030 that could be famous for being on the menu of a restaurant. 922 00:49:53,030 --> 00:49:55,910 And as an amateur chef, that's an amazing achievement. 923 00:49:55,910 --> 00:49:57,310 WHISPERS: Thank you. 924 00:50:05,710 --> 00:50:06,870 Wow. 925 00:50:06,870 --> 00:50:09,310 Very emotional but very, very happy. 926 00:50:11,670 --> 00:50:13,510 It feels like I'm in cloud nine. 927 00:50:13,510 --> 00:50:16,790 I mean, getting positive feedback from William Sitwell, 928 00:50:16,790 --> 00:50:19,470 I think it's incredible. It's thrilling. 929 00:50:21,150 --> 00:50:24,950 Martin has recreated his favourite takeaway burger 930 00:50:24,950 --> 00:50:27,590 with a Caribbean twist. 931 00:50:27,590 --> 00:50:33,270 Beer-battered haddock in Jamaican coca bread with tartare sauce 932 00:50:33,270 --> 00:50:37,070 served with chilli salt fries and coleslaw. 933 00:50:42,830 --> 00:50:46,710 I really love your bread but there's no way I could eat all of that. 934 00:50:46,710 --> 00:50:49,110 Your coleslaw doesn't have quite enough bite. 935 00:50:49,110 --> 00:50:50,950 It's not quite fresh enough 936 00:50:50,950 --> 00:50:53,990 to alleviate the heaviness of the Filet-o-Fish. 937 00:50:53,990 --> 00:50:55,790 The chips are a bit sort of pale. 938 00:50:55,790 --> 00:50:58,990 They look limp and they are inedible. 939 00:50:58,990 --> 00:51:01,510 So, this just hasn't worked for me. 940 00:51:01,510 --> 00:51:02,710 MARTIN: OK. 941 00:51:02,710 --> 00:51:05,230 The tartare's tasty. That's good. 942 00:51:05,230 --> 00:51:07,830 But you need lashings of sauce 943 00:51:07,830 --> 00:51:11,870 and we've got a little tiny smear here of tartare sauce. 944 00:51:11,870 --> 00:51:13,910 It needs to be ample. 945 00:51:13,910 --> 00:51:17,150 And I'm sort of sad that you haven't made mayonnaise from scratch, 946 00:51:17,150 --> 00:51:19,190 but used mayonnaise out of a jar. 947 00:51:19,190 --> 00:51:22,030 I mean, it's MasterChef, after all. I know, I should have. 948 00:51:22,030 --> 00:51:23,310 The fish is cooked nicely. 949 00:51:23,310 --> 00:51:25,870 I really, really like your bread. 950 00:51:25,870 --> 00:51:29,110 But we've got a batter that's too thick. 951 00:51:29,110 --> 00:51:30,950 It remains a good idea. 952 00:51:30,950 --> 00:51:33,990 It just needs some more care and attention. 953 00:51:39,070 --> 00:51:40,510 I'm disappointed. 954 00:51:40,510 --> 00:51:44,590 That was probably the weakest of my dishes. 955 00:51:44,590 --> 00:51:47,270 I definitely could've done better on that one. 956 00:51:49,790 --> 00:51:51,270 WILLIAM: Well, thank you very much. 957 00:51:51,270 --> 00:51:53,390 It's been a really interesting day. 958 00:51:53,390 --> 00:51:57,110 But there's been fantastic flavour, really good fun. 959 00:51:57,110 --> 00:51:59,550 I really appreciate the hard work you put into it. 960 00:52:00,870 --> 00:52:02,430 We've now got a job to do. 961 00:52:02,430 --> 00:52:04,470 We have to make a decision. 962 00:52:04,470 --> 00:52:08,110 Two of you, of course, are leaving the competition. 963 00:52:08,110 --> 00:52:10,350 Thank you very much. Off you go. 964 00:52:19,030 --> 00:52:21,550 We are looking for the last four quarterfinalists 965 00:52:21,550 --> 00:52:25,190 of this year's competition. Right now we've got three who are safe 966 00:52:25,190 --> 00:52:27,630 and three I believe are at risk. 967 00:52:29,110 --> 00:52:31,390 Mark has downright amazed me. 968 00:52:31,390 --> 00:52:35,150 That chocolate sphere was just extraordinary. 969 00:52:35,150 --> 00:52:38,950 He poured over hot sauce to melt it into a thing of beauty. 970 00:52:38,950 --> 00:52:40,390 I think it was really clever. 971 00:52:40,390 --> 00:52:43,070 There was texture, there was flavour, there was ambition. 972 00:52:43,070 --> 00:52:47,750 I think Mark has got himself a place in the quarterfinal. Absolutely. 973 00:52:47,750 --> 00:52:50,790 I don't like chocolate orange. Neither does William. 974 00:52:50,790 --> 00:52:53,710 But that dessert by Radha, that was different class. 975 00:52:53,710 --> 00:52:55,470 Very well made chocolate brownie. 976 00:52:55,470 --> 00:52:58,310 And then I loved her orange sorbet. 977 00:52:58,310 --> 00:52:59,910 I think she's shown great work. 978 00:52:59,910 --> 00:53:01,750 Radha's got herself a quarterfinal place. 979 00:53:03,270 --> 00:53:06,670 Hannah's take on the Big Mac I thought was great. 980 00:53:06,670 --> 00:53:10,070 What really, really impressed me and actually made me smile 981 00:53:10,070 --> 00:53:13,950 was the way she'd made that slice of orange cheese. 982 00:53:13,950 --> 00:53:16,350 I thought the burger sauce was great 983 00:53:16,350 --> 00:53:18,990 and the chips she had put inside a cardboard carton so they went 984 00:53:18,990 --> 00:53:21,590 slightly soggy in the middle and they still had the crispy ends. 985 00:53:21,590 --> 00:53:23,870 I thought it was fun and I thought it was well presented. 986 00:53:23,870 --> 00:53:25,710 Hannah deserves a place in the quarterfinal. 987 00:53:26,950 --> 00:53:30,550 Farokh said that his guilty pleasure was prawn crackers 988 00:53:30,550 --> 00:53:32,030 with sweet chilli sauce. 989 00:53:32,030 --> 00:53:35,270 He made a very nice prawn bisque, 990 00:53:35,270 --> 00:53:37,310 and that cracker was clever. 991 00:53:37,310 --> 00:53:40,550 But it didn't resemble or taste anything like 992 00:53:40,550 --> 00:53:42,910 a prawn cracker and sweet chilli sauce. 993 00:53:43,990 --> 00:53:46,190 Dean, he wanted to do the poshest pie in the world, 994 00:53:46,190 --> 00:53:47,510 so we got a beef Wellington, 995 00:53:47,510 --> 00:53:49,990 we ended up with two beef Wellingtons, not three. 996 00:53:49,990 --> 00:53:52,950 He made nice chips, but that beef Wellington, 997 00:53:52,950 --> 00:53:54,870 the pastry wasn't cooked enough. 998 00:53:54,870 --> 00:53:59,030 The beef inside wasn't cooked enough. It was a disaster. 999 00:53:59,030 --> 00:54:01,670 My heart goes out to Dean. I like what he was attempting. 1000 00:54:01,670 --> 00:54:03,110 He just ran out of time. 1001 00:54:04,310 --> 00:54:08,030 Martin gave us a dish which was inspired by the Filet-O-Fish. 1002 00:54:08,030 --> 00:54:10,270 The fish flaked away well, it was cooked nicely, 1003 00:54:10,270 --> 00:54:12,430 but the batter was very, very thick. 1004 00:54:12,430 --> 00:54:16,230 The bread was great, but we didn't have enough tartare sauce inside, 1005 00:54:16,230 --> 00:54:18,110 and he didn't even make his own mayonnaise. 1006 00:54:21,110 --> 00:54:24,550 If I go home at this stage, I'm still going to hold my head up high 1007 00:54:24,550 --> 00:54:28,910 and go, "You know what? I did everything I could possibly do, 1008 00:54:28,910 --> 00:54:30,750 "so I'll take that." 1009 00:54:32,350 --> 00:54:36,190 I'm hoping they want to keep me around. 1010 00:54:36,190 --> 00:54:39,870 I've got quite a few things in store, so let's hope, let's hope. 1011 00:54:41,310 --> 00:54:45,350 If I was given another opportunity to get through to that quarterfinal, 1012 00:54:45,350 --> 00:54:48,190 I would bite your hand off for it. 1013 00:54:48,190 --> 00:54:49,950 I would love to stay. 1014 00:55:02,670 --> 00:55:04,030 Well done. 1015 00:55:04,030 --> 00:55:07,510 We really admire your ambition and your hard work, 1016 00:55:07,510 --> 00:55:10,550 believe me, we do. Thank you very, very much indeed. 1017 00:55:11,630 --> 00:55:15,710 There was one cook today who was simply outstanding. 1018 00:55:17,870 --> 00:55:20,950 Mark, congratulations, you've got yourself a quarterfinal place. 1019 00:55:23,990 --> 00:55:25,550 There were then two other people 1020 00:55:25,550 --> 00:55:28,510 we felt delivered great food with real style 1021 00:55:28,510 --> 00:55:30,830 worthy of a MasterChef quarterfinal place. 1022 00:55:33,710 --> 00:55:34,910 Radha. 1023 00:55:34,910 --> 00:55:36,750 Hannah. 1024 00:55:36,750 --> 00:55:38,190 Congratulations. 1025 00:55:44,070 --> 00:55:45,590 One more quarterfinal place left. 1026 00:55:50,950 --> 00:55:52,310 Farokh. 1027 00:55:53,670 --> 00:55:54,830 Congratulations. 1028 00:55:56,590 --> 00:56:00,350 Martin, Dean, 1029 00:56:00,350 --> 00:56:02,550 thank you very much for a great competition. 1030 00:56:02,550 --> 00:56:03,950 You're leaving us. Thank you. 1031 00:56:07,830 --> 00:56:10,350 Naturally disappointed at going home, 1032 00:56:10,350 --> 00:56:12,990 but it just didn't work for me today. 1033 00:56:12,990 --> 00:56:14,510 It doesn't take the shine off 1034 00:56:14,510 --> 00:56:17,590 how great it's been to come to MasterChef and cook in the kitchen. 1035 00:56:18,910 --> 00:56:21,630 You know, I might get a job making chips somewhere. 1036 00:56:21,630 --> 00:56:24,350 No regrets whatsoever. 1037 00:56:24,350 --> 00:56:27,230 It's something which I'll treasure for the rest of my life. 1038 00:56:27,230 --> 00:56:29,350 Been an absolutely wonderful experience, 1039 00:56:29,350 --> 00:56:31,990 and I'm excited to get straight back into a kitchen. 1040 00:56:33,630 --> 00:56:36,630 Aaah! I can't believe it! 1041 00:56:36,630 --> 00:56:38,910 I am still here. 1042 00:56:38,910 --> 00:56:40,990 I am absolutely loving it. 1043 00:56:40,990 --> 00:56:44,710 The more difficult it gets, the more I enjoy it, 1044 00:56:44,710 --> 00:56:46,670 which is a bit weird. 1045 00:56:46,670 --> 00:56:50,870 MasterChef quarterfinalist has got a pretty good ring to it, hasn't it? 1046 00:56:50,870 --> 00:56:53,710 I'll be carrying that one around quite proudly forever. 1047 00:56:55,470 --> 00:57:00,030 I can't stop smiling. To call myself a MasterChef quarterfinalist 1048 00:57:00,030 --> 00:57:02,030 is just absolutely amazing. 1049 00:57:03,070 --> 00:57:04,670 Great day today. 1050 00:57:04,670 --> 00:57:07,950 I'm going to celebrate with a good glass of red wine. 1051 00:57:07,950 --> 00:57:10,910 Can call ourselves quarterfinalists. I know! 1052 00:57:10,910 --> 00:57:13,430 That's my middle name, so... THEY LAUGH 1053 00:57:13,430 --> 00:57:16,270 Next time, it's the quarterfinal, 1054 00:57:16,270 --> 00:57:22,430 and Radha, Mark, Hannah and Farokh 1055 00:57:22,430 --> 00:57:24,830 face their toughest challenge yet... 1056 00:57:26,030 --> 00:57:29,070 That is so off-the-charts delicious. 1057 00:57:29,070 --> 00:57:33,750 ..as they battle for a place in the semifinals. 1058 00:57:33,750 --> 00:57:35,390 Ooh! Oh! 1059 00:57:35,390 --> 00:57:37,110 You've been squashed. 1060 00:57:40,430 --> 00:57:41,870 I find this adorable.