1 00:00:02,589 --> 00:00:05,789 It's the final week of the MasterChef heats. 2 00:00:06,989 --> 00:00:09,749 Last time, nine hopefuls auditioned 3 00:00:09,789 --> 00:00:12,389 for a place in this year's competition. 4 00:00:15,989 --> 00:00:18,149 I think I've cocked it up. 5 00:00:18,189 --> 00:00:21,069 Your food tastes absolutely lovely. 6 00:00:21,109 --> 00:00:24,269 It's interesting, sophisticated and delicious. 7 00:00:24,309 --> 00:00:28,349 Only seven cooks earned themselves an apron. 8 00:00:28,389 --> 00:00:29,589 Not too bad. 9 00:00:29,629 --> 00:00:31,109 Looks great, mate. It suits you. 10 00:00:31,149 --> 00:00:32,789 Definitely, man. 11 00:00:32,829 --> 00:00:36,669 {\an8}It's far more intense than I could ever have anticipated. 12 00:00:36,709 --> 00:00:39,309 {\an8}One minute you're nervous, the next you're excited. 13 00:00:39,349 --> 00:00:40,909 There's so much adrenaline, 14 00:00:40,949 --> 00:00:43,949 because you never know what's around the corner. 15 00:00:43,989 --> 00:00:45,989 Like, oh, my days, I'm back. 16 00:00:46,029 --> 00:00:48,469 {\an8}I'm having such a good time! 17 00:00:48,509 --> 00:00:52,389 Tonight, they face two demanding challenges... 18 00:00:54,189 --> 00:00:55,149 Ooh. 19 00:00:55,189 --> 00:00:58,269 My mind's going crazy at the moment. 20 00:00:58,309 --> 00:00:59,829 ..including cooking a dish 21 00:00:59,869 --> 00:01:04,389 to a brief set by one of the country's leading food critics. 22 00:01:04,429 --> 00:01:07,229 It could be famous for being on the menu of a restaurant, 23 00:01:07,269 --> 00:01:10,389 and as an amateur chef, that's an amazing achievement. 24 00:01:10,429 --> 00:01:14,869 Only the best can go through to this week's quarterfinal. 25 00:01:14,909 --> 00:01:16,029 Big round. 26 00:01:16,069 --> 00:01:18,909 They've got to be ambitious and they've got to deliver. 27 00:01:18,949 --> 00:01:22,069 This will show us how much cookery they really do at home. 28 00:01:41,309 --> 00:01:43,909 Auditions are over. Well done. 29 00:01:43,949 --> 00:01:45,829 You're in the competition, you got your aprons, 30 00:01:45,869 --> 00:01:46,909 congratulations. 31 00:01:48,229 --> 00:01:51,949 Now we want to see just how good you can be. 32 00:01:53,749 --> 00:01:57,309 This test is the market challenge. 33 00:01:57,349 --> 00:02:00,149 Through those doors over there is a market, 34 00:02:00,189 --> 00:02:04,429 and we have stocked it full of fantastic produce 35 00:02:04,469 --> 00:02:07,669 to give you an opportunity to cook for Gregg and I 36 00:02:07,709 --> 00:02:11,309 a dish that shows off your culinary skills... 37 00:02:12,669 --> 00:02:14,989 ..because, at the end of this, 38 00:02:15,029 --> 00:02:16,429 one of you is going home. 39 00:02:19,109 --> 00:02:20,669 Grab yourself a basket... 40 00:02:21,949 --> 00:02:23,549 ..and off to market. 41 00:02:28,029 --> 00:02:30,349 From that market, they can make whatever they like. 42 00:02:30,389 --> 00:02:32,109 Ha-ha-ha! 43 00:02:32,149 --> 00:02:34,909 There's whole plaice, fresh oysters, 44 00:02:34,949 --> 00:02:37,949 bream, pigeon, there's tofu, 45 00:02:37,989 --> 00:02:40,149 there's mushrooms, nettles, 46 00:02:40,189 --> 00:02:41,389 salsify. 47 00:02:42,469 --> 00:02:45,269 There's chocolate, there's syrups, there's sauces. 48 00:02:45,309 --> 00:02:47,909 Anything to make us a wonderful dish. 49 00:02:47,949 --> 00:02:50,349 Let their culinary mind go wild. 50 00:02:51,429 --> 00:02:52,949 {\an8}There's a lot of ingredients here, 51 00:02:52,989 --> 00:02:54,709 {\an8}some of which I haven't cooked with before. 52 00:02:54,749 --> 00:02:56,429 {\an8}So it's...it's a whole new challenge. 53 00:02:58,989 --> 00:03:01,909 {\an8}This is exactly the kind of thing that I love doing - 54 00:03:01,949 --> 00:03:03,749 {\an8}is just looking at ingredients 55 00:03:03,789 --> 00:03:05,909 {\an8}and having to come up with things randomly. 56 00:03:07,829 --> 00:03:10,269 {\an8}I would have gone for steak, apart from all the steak is gone, 57 00:03:10,309 --> 00:03:13,989 {\an8}so I'm ending up with a fish, and it's a slippery fish, man. 58 00:03:14,029 --> 00:03:15,509 Yo, on there! 59 00:03:15,549 --> 00:03:17,149 There you go. Happy days. 60 00:03:23,469 --> 00:03:25,149 You've chosen your ingredients. 61 00:03:25,189 --> 00:03:27,109 We want to see something stunning. 62 00:03:28,269 --> 00:03:30,349 1 hour 20 minutes. Off you go. 63 00:03:35,149 --> 00:03:40,149 Multiple sclerosis campaigner Dean is a single father of three 64 00:03:40,189 --> 00:03:43,869 and loves to experiment in the kitchen with his sons. 65 00:03:43,909 --> 00:03:45,589 He earned himself an apron 66 00:03:45,629 --> 00:03:48,229 with his accomplished classical cooking. 67 00:03:48,269 --> 00:03:50,229 This is decent work, mate. 68 00:03:50,269 --> 00:03:52,109 Keep an eye on you. Thank you, Dean. 69 00:03:53,549 --> 00:03:54,789 I'm very much a 70 00:03:54,829 --> 00:03:58,189 fly-by-the-seat-of-your-pants kind of cook. 71 00:03:58,229 --> 00:03:59,789 What's that called? 72 00:03:59,829 --> 00:04:01,229 Is it called his top or his bottom? 73 00:04:01,269 --> 00:04:02,429 That's his bottom. 74 00:04:02,469 --> 00:04:04,469 That's his bottom, isn't it? DEAN LAUGHS 75 00:04:04,509 --> 00:04:08,429 {\an8}Quite often, with having three kids all wanting to eat different food, 76 00:04:08,469 --> 00:04:10,549 sometimes you look in the cupboards and they're bare, 77 00:04:10,589 --> 00:04:12,229 sometimes you've got to be creative. 78 00:04:12,269 --> 00:04:14,629 So I would like to think I'm not bad on that front. 79 00:04:16,109 --> 00:04:17,469 What you making, Dean? 80 00:04:17,509 --> 00:04:20,709 So, I'm going to have a bash at doing pigeon teriyaki. 81 00:04:20,749 --> 00:04:22,989 What? Yeah, pigeon teriyaki. 82 00:04:23,029 --> 00:04:24,829 Have you cooked pigeon breast before? 83 00:04:24,869 --> 00:04:26,229 Not teriyaki style. Right. 84 00:04:26,269 --> 00:04:27,669 OK, OK, OK. 85 00:04:27,709 --> 00:04:29,469 I love having a wee go at most things 86 00:04:29,509 --> 00:04:32,189 and just playing around and seeing what works and what doesn't. 87 00:04:32,229 --> 00:04:35,269 I've had a go with doing beef teriyaki, which was lovely. 88 00:04:35,309 --> 00:04:37,549 I have no idea what it's going to taste like with pigeon, 89 00:04:37,589 --> 00:04:39,229 so we will soon see. 90 00:04:42,509 --> 00:04:44,669 He's got to make sure that teriyaki sauce, 91 00:04:44,709 --> 00:04:48,549 that reduction of soy, mirin and sake, is thick 92 00:04:48,589 --> 00:04:50,029 and wonderfully flavoured. 93 00:04:51,589 --> 00:04:54,029 Pigeon in teriyaki sauce. I hope it works. 94 00:04:55,229 --> 00:04:58,349 There wasn't really much of a plan, so... 95 00:04:58,389 --> 00:04:59,909 ..time will tell how we do. 96 00:05:03,629 --> 00:05:07,429 Iranian-born Farokh captivated the judges 97 00:05:07,469 --> 00:05:12,109 with his imaginative flavours and highly original ideas. 98 00:05:12,149 --> 00:05:14,469 I have never been served a kitchen sponge 99 00:05:14,509 --> 00:05:16,189 on MasterChef before! 100 00:05:16,229 --> 00:05:18,829 And you've used the sponge to wipe away the dirt. 101 00:05:18,869 --> 00:05:21,589 Exactly. As you do with sponges. 102 00:05:21,629 --> 00:05:23,429 I really respect what you're doing. 103 00:05:25,749 --> 00:05:29,589 I absolutely love improvisational cooking. 104 00:05:29,629 --> 00:05:35,469 I enjoy going into chaos and finding order. 105 00:05:35,509 --> 00:05:39,549 I think that's what creativity is. 106 00:05:39,589 --> 00:05:42,069 And a lot of fun. Fun, fun is good. 107 00:05:42,109 --> 00:05:43,269 Good is fun. 108 00:05:44,509 --> 00:05:46,629 Farokh throughout the competition has shown himself 109 00:05:46,669 --> 00:05:48,069 to have an incredible mind. 110 00:05:48,109 --> 00:05:50,309 In this round, what he's decided to do is 111 00:05:50,349 --> 00:05:52,749 four different types of oysters, all of them in the shells, 112 00:05:52,789 --> 00:05:54,629 served with their own little garnish. 113 00:05:56,229 --> 00:05:59,229 Very, very brave to take the oysters. 114 00:05:59,269 --> 00:06:00,669 Why? 115 00:06:00,709 --> 00:06:02,189 Oh, I love oysters, 116 00:06:02,229 --> 00:06:06,709 so I'm going to try and tell the story of oysters 117 00:06:06,749 --> 00:06:08,789 coming into and then going out of season. 118 00:06:08,829 --> 00:06:11,229 So I'm going to make a bit of a hot element 119 00:06:11,269 --> 00:06:12,829 and a bit of a cold element. 120 00:06:14,989 --> 00:06:18,349 The first oyster he's going to serve with shallots 121 00:06:18,389 --> 00:06:21,149 and a baked heart of cucumber. 122 00:06:21,189 --> 00:06:22,829 Second oyster, he's going to do it 123 00:06:22,869 --> 00:06:25,349 with a cucumber and camomile granita. 124 00:06:25,389 --> 00:06:28,509 So, making an ice out of cucumber water. 125 00:06:28,549 --> 00:06:31,949 The third one is going to be a tempura oyster 126 00:06:31,989 --> 00:06:33,789 with an oyster mayonnaise. 127 00:06:34,829 --> 00:06:37,229 The fourth was inspired by the oysters he grew up with in Iran - 128 00:06:37,269 --> 00:06:38,789 smoked oysters from a tin. 129 00:06:38,829 --> 00:06:41,109 So, what he's going to do - he's going to smoke an oyster, 130 00:06:41,149 --> 00:06:42,909 and he's going to serve it with a piece of bread 131 00:06:42,949 --> 00:06:45,589 so we can spread our oyster across the top of the bread. 132 00:06:45,629 --> 00:06:47,429 It sounds extraordinary. 133 00:06:50,869 --> 00:06:52,269 POP 134 00:06:53,829 --> 00:06:56,309 20 minutes have gone, everybody. 135 00:06:56,349 --> 00:06:57,389 20 minutes gone. 136 00:06:59,589 --> 00:07:03,469 Childcare worker and mum-of-two Angela, from Cumbria, 137 00:07:03,509 --> 00:07:06,269 is passionate about nature 138 00:07:06,309 --> 00:07:08,709 and has shown a unique cooking style 139 00:07:08,749 --> 00:07:11,829 using locally foraged ingredients. 140 00:07:11,869 --> 00:07:13,949 Your hogweed jam, I like. 141 00:07:13,989 --> 00:07:15,029 Your baobab, no, 142 00:07:15,069 --> 00:07:17,549 I'm loving it, because it's like a sherbet. 143 00:07:17,589 --> 00:07:20,989 You use many ingredients I've never seen before. 144 00:07:21,029 --> 00:07:22,309 Fascinating stuff. 145 00:07:25,029 --> 00:07:28,829 I think John and Gregg like that I'm a little bit different, 146 00:07:28,869 --> 00:07:31,669 a bit unique, using wild ingredients. 147 00:07:31,709 --> 00:07:35,589 I just need to have it look and taste worthy of MasterChef. 148 00:07:37,949 --> 00:07:39,909 What are you making? Potato curry. 149 00:07:39,949 --> 00:07:41,789 And I'm going to put some nettles in it, 150 00:07:41,829 --> 00:07:45,909 flatbreads and some courgette fritters, 151 00:07:45,949 --> 00:07:48,309 and hopefully a garlic yoghurt to dip. 152 00:07:48,349 --> 00:07:49,949 Yay! 153 00:07:49,989 --> 00:07:52,829 It's a very similar dish to what I cook for my children. 154 00:07:52,869 --> 00:07:56,029 So it'll have a taste of home, hopefully. 155 00:07:58,749 --> 00:08:01,549 Nettles are quite a sort of subtle flavour, like a spinach flavour. 156 00:08:01,589 --> 00:08:04,149 I hope they can survive the strength of that curry sauce 157 00:08:04,189 --> 00:08:05,749 around those potatoes. 158 00:08:08,109 --> 00:08:09,469 Ooh! 159 00:08:13,669 --> 00:08:18,189 50-year-old vintage clothes wholesaler Martin likes to champion 160 00:08:18,229 --> 00:08:21,029 the food of his Caribbean heritage 161 00:08:21,069 --> 00:08:22,829 and wowed both judges 162 00:08:22,869 --> 00:08:26,229 with his Jamaican sweet browned chicken. 163 00:08:26,269 --> 00:08:29,429 This may well be one of the best bits of chicken I've ever had. 164 00:08:33,469 --> 00:08:35,069 Martin's cooking for us sea bream, 165 00:08:35,109 --> 00:08:37,509 which he's filleted, and filleted very, very well indeed. 166 00:08:37,549 --> 00:08:39,629 He's put across the top some spices, 167 00:08:39,669 --> 00:08:42,749 including turmeric and curry powder, some thyme and some scotch bonnets. 168 00:08:43,909 --> 00:08:46,629 Then he's going to serve that with some spinach and some shallots, 169 00:08:46,669 --> 00:08:48,469 and then he's got some fondant potatoes, 170 00:08:48,509 --> 00:08:51,029 and a mayonnaise with some dill. 171 00:08:51,069 --> 00:08:54,549 But what's important with this dish is that fish is cooked really well. 172 00:08:57,189 --> 00:08:59,629 What part does cookery play in your life, Martin? 173 00:08:59,669 --> 00:09:01,909 When I've had a hard day at work, I'll come back, 174 00:09:01,949 --> 00:09:03,269 get into the kitchen. 175 00:09:03,309 --> 00:09:05,909 And it's my way to relax - feed the kids, feed the wife. 176 00:09:05,949 --> 00:09:07,149 Happy families. 177 00:09:07,189 --> 00:09:09,149 A way to a lady's heart is through her belly? 178 00:09:09,189 --> 00:09:10,789 You've got it in one, sir. 179 00:09:14,269 --> 00:09:19,909 In Martin's world, it's my version of Caribbean. 180 00:09:19,949 --> 00:09:24,509 I always just want to deliver good flavours, which are intriguing, 181 00:09:24,549 --> 00:09:26,029 but hopefully work. 182 00:09:27,669 --> 00:09:29,309 It's going to be interesting. 183 00:09:31,149 --> 00:09:32,749 How are we doing, Hannah? 184 00:09:32,789 --> 00:09:34,789 Not bad. How are you? Good. 185 00:09:36,189 --> 00:09:40,149 27-year-old Hannah is a food supply manager in London 186 00:09:40,189 --> 00:09:43,909 and started watching cookery programmes at an early age. 187 00:09:43,949 --> 00:09:46,309 She took a risk in the first round 188 00:09:46,349 --> 00:09:49,189 with her take on a breakfast classic... 189 00:09:49,229 --> 00:09:52,549 You've created all the flavours of a kedgeree, 190 00:09:52,589 --> 00:09:56,309 but I think what makes kedgeree lovely is the rice. 191 00:09:56,349 --> 00:09:57,909 I'm not sure it works as a dish. 192 00:09:59,189 --> 00:10:01,629 ..but secured her place in the competition 193 00:10:01,669 --> 00:10:04,389 with a daring whisky pear tart. 194 00:10:04,429 --> 00:10:07,469 I think it's really fascinating, I think it's really interesting, 195 00:10:07,509 --> 00:10:08,469 and I like it. 196 00:10:12,109 --> 00:10:14,909 This MasterChef experience is completely and utterly 197 00:10:14,949 --> 00:10:17,389 like nothing else ever on the planet. 198 00:10:18,749 --> 00:10:22,269 It is a tiredness like I've never known, and we've only cooked twice, 199 00:10:22,309 --> 00:10:24,109 so if I proceed any further on, 200 00:10:24,149 --> 00:10:26,349 I think I might need to sleep for a month. 201 00:10:26,389 --> 00:10:27,909 But, no, it's been brilliant. 202 00:10:29,869 --> 00:10:33,269 Today, I'm making for you wild mushroom cappelletti, 203 00:10:33,309 --> 00:10:36,109 a roasted Jerusalem artichoke puree, 204 00:10:36,149 --> 00:10:38,749 some pan-fried mushrooms, some cavolo nero, 205 00:10:38,789 --> 00:10:40,189 possibly a bit of truffle. 206 00:10:40,229 --> 00:10:41,589 Who first taught you to cook? 207 00:10:41,629 --> 00:10:43,429 Probably Delia Smith. No, don't tell me mum! 208 00:10:43,469 --> 00:10:45,269 No, me mum, me mum and me grandma. 209 00:10:45,309 --> 00:10:47,069 Is your mum Delia Smith? 210 00:10:47,109 --> 00:10:50,349 My mum is not Delia Smith, but then, she taught her as well, so... 211 00:10:53,869 --> 00:10:57,189 Cappelletti, you make a round bit of pasta first, 212 00:10:57,229 --> 00:10:58,829 which she's filling with mushrooms, 213 00:10:58,869 --> 00:11:00,669 and she's got a little cream sauce as well. 214 00:11:00,709 --> 00:11:03,589 And then you fold it over, so it looks like a little tiny hat. 215 00:11:03,629 --> 00:11:04,829 Fantastic. 216 00:11:06,629 --> 00:11:08,389 An hour has gone. 217 00:11:08,429 --> 00:11:09,829 You've got 20 minutes left. 218 00:11:11,909 --> 00:11:15,509 Born in the Philippines, accountant Mark's cooking is influenced 219 00:11:15,549 --> 00:11:18,149 by his travels around the globe. 220 00:11:18,189 --> 00:11:21,829 He delighted the judges with his Japanese fusion twist 221 00:11:21,869 --> 00:11:23,829 on a Filipino classic. 222 00:11:23,869 --> 00:11:26,509 I think it's interesting, sophisticated and delicious. 223 00:11:26,549 --> 00:11:27,869 Thank you. 224 00:11:30,789 --> 00:11:32,789 {\an8}I am a very creative person. 225 00:11:32,829 --> 00:11:35,029 {\an8}Some people think, "Why are you an accountant?" 226 00:11:35,069 --> 00:11:36,829 I cook for my husband. 227 00:11:36,869 --> 00:11:40,309 On a weekend, that's my practice of like a mystery box. 228 00:11:40,349 --> 00:11:44,669 But this is not my own kitchen, this is the MasterChef kitchen. 229 00:11:44,709 --> 00:11:45,869 So, you just don't know. 230 00:11:47,269 --> 00:11:51,269 I'm doing an Argentinian bavette steak with chimichurri sauce, 231 00:11:51,309 --> 00:11:55,309 celeriac remoulade, some anchovy fritters 232 00:11:55,349 --> 00:11:57,549 and a little bit of pickling on the side 233 00:11:57,589 --> 00:11:59,429 to just tie in all the flavours. 234 00:11:59,469 --> 00:12:01,389 Does your food have a style? 235 00:12:01,429 --> 00:12:03,469 No, my style is quite eclectic, 236 00:12:03,509 --> 00:12:07,749 but obviously, I draw inspiration to these places that I've been to, 237 00:12:07,789 --> 00:12:09,749 and my Filipino heritage. 238 00:12:09,789 --> 00:12:11,429 Good luck. Thank you, Gregg. 239 00:12:12,829 --> 00:12:15,229 Cooking a bavette is risky business. 240 00:12:16,309 --> 00:12:19,309 It has to be around about medium. 241 00:12:19,349 --> 00:12:23,229 Go any less than that, rare, then it's going to be really chewy. 242 00:12:23,269 --> 00:12:25,989 Go any more than that, it's going to go dry. 243 00:12:26,029 --> 00:12:27,629 If it is tough, we've got a problem. 244 00:12:30,709 --> 00:12:33,989 Despite only starting to cook during lockdown, 245 00:12:34,029 --> 00:12:38,389 23-year-old law graduate Radha made her mark on the competition 246 00:12:38,429 --> 00:12:42,469 with an ambitious and technically challenging pudding. 247 00:12:42,509 --> 00:12:44,909 You are a superstar. 248 00:12:46,069 --> 00:12:49,429 That is a knockout pudding. 249 00:12:49,469 --> 00:12:51,989 Thank you. I absolutely love it. 250 00:12:57,109 --> 00:13:01,469 Thinking on my feet, I think I'm going to find it quite difficult. 251 00:13:01,509 --> 00:13:02,789 The other contestants, 252 00:13:02,829 --> 00:13:05,629 they've had that experience of looking in the fridge 253 00:13:05,669 --> 00:13:09,149 and just cooking a dish from what they've got. 254 00:13:09,189 --> 00:13:14,269 But with me, I've had Mum and Dad do that for the majority of my life, 255 00:13:14,309 --> 00:13:18,429 but I'm just going to try and stick to what I know and keep positive. 256 00:13:21,349 --> 00:13:22,669 What are you making? 257 00:13:22,709 --> 00:13:24,509 Apple crumble, vanilla ice cream. 258 00:13:24,549 --> 00:13:29,109 I'm also going to try and do a walnut sort of brittle as well, 259 00:13:29,149 --> 00:13:31,629 and then some blackberries. I might do a coulis. 260 00:13:31,669 --> 00:13:32,829 Why a crumble? 261 00:13:32,869 --> 00:13:35,069 Apple crumble's one of the family favourites. 262 00:13:35,109 --> 00:13:36,909 My mum does the crumble in the house. 263 00:13:36,949 --> 00:13:39,789 I'm trying to remember what she put in the crumble and how she made it. 264 00:13:39,829 --> 00:13:41,829 Your last pud was magic. 265 00:13:41,869 --> 00:13:44,189 Do it again. I'll try. Thank you. 266 00:13:46,229 --> 00:13:48,149 We know that Radha can make ice cream, 267 00:13:48,189 --> 00:13:49,869 but she's making vanilla ice cream, 268 00:13:49,909 --> 00:13:51,869 and she needs a whack of vanilla inside that. 269 00:13:51,909 --> 00:13:54,549 However, Radha's not going to make an apple crumble in a dish. 270 00:13:54,589 --> 00:13:57,029 She's going to do the component parts of an apple crumble 271 00:13:57,069 --> 00:13:59,469 and put them together on a plate. 272 00:13:59,509 --> 00:14:01,349 I hope this dish works. 273 00:14:05,509 --> 00:14:07,949 You have nine minutes to go, everybody. 274 00:14:10,029 --> 00:14:13,069 I don't think it's perfect, but it's food that I'd feed my kids, 275 00:14:13,109 --> 00:14:14,709 so I'm happy with that. 276 00:14:17,349 --> 00:14:19,469 It's a little bit on the rare side but... 277 00:14:21,629 --> 00:14:25,909 Wondering whether I've done the right thing to do this, 278 00:14:25,949 --> 00:14:30,629 but it's too late for that, so I'm just going to... 279 00:14:30,669 --> 00:14:32,029 ..do what I do. 280 00:14:33,189 --> 00:14:36,709 You have just 60 seconds, please, everybody. 281 00:14:38,469 --> 00:14:41,069 My mind's going crazy at the moment, so... 282 00:14:41,109 --> 00:14:42,909 But I think...I think I'm OK. 283 00:14:46,189 --> 00:14:49,149 Right, fondant potato, fondant potatoes, where are they? 284 00:14:56,349 --> 00:14:58,149 Right, that's it. Stop. 285 00:14:58,189 --> 00:14:59,509 Time's up. 286 00:15:00,669 --> 00:15:02,949 That was down to the wire for the first time. 287 00:15:05,509 --> 00:15:09,109 I'm happy, I've got a smile. I'm not crying, so... 288 00:15:09,149 --> 00:15:10,349 ..we'll go from there. 289 00:15:12,589 --> 00:15:16,469 First up is multiple sclerosis campaigner Dean. 290 00:15:16,509 --> 00:15:18,909 He's made teriyaki pigeon - 291 00:15:18,949 --> 00:15:22,789 a pan-roasted pigeon breast glazed in teriyaki sauce 292 00:15:22,829 --> 00:15:27,989 and topped with chilli, served on shiitake mushrooms and bok choy. 293 00:15:33,309 --> 00:15:35,909 This pigeon, for me, is perfect. 294 00:15:35,949 --> 00:15:38,389 Beautifully soft in the middle. 295 00:15:38,429 --> 00:15:41,589 And I really like the hit of chilli that I'm getting in there as well. 296 00:15:41,629 --> 00:15:45,429 I know it's an invention, but this is working for me. 297 00:15:45,469 --> 00:15:47,309 Your teriyaki sauce is nicely made. 298 00:15:47,349 --> 00:15:49,309 It's nice and shiny, that's great. 299 00:15:49,349 --> 00:15:51,949 But you unfortunately have a flavour thief on your plate, 300 00:15:51,989 --> 00:15:54,389 and it's those thick stems of the bok choy. 301 00:15:54,429 --> 00:15:55,949 They're so full of water, 302 00:15:55,989 --> 00:15:58,869 it literally washes your palate completely clean. 303 00:15:58,909 --> 00:16:01,309 However, I think it's a nicely made dish. 304 00:16:01,349 --> 00:16:02,749 I'm pleased. 305 00:16:05,349 --> 00:16:08,069 I can't believe it. Yeah, the feedback was pretty good. 306 00:16:08,109 --> 00:16:12,909 That's kind of exactly what I hoped in my wildest dreams to achieve. 307 00:16:14,989 --> 00:16:18,269 To represent oysters going in and out of season, 308 00:16:18,309 --> 00:16:22,429 drama lecturer Farokh has served them four ways. 309 00:16:22,469 --> 00:16:25,269 Raw oyster infused in shallot vinegar 310 00:16:25,309 --> 00:16:27,629 with grilled cucumber hearts, 311 00:16:27,669 --> 00:16:32,549 raw oyster dressed with a cucumber, chamomile and lemon granita, 312 00:16:32,589 --> 00:16:37,869 tempura oyster with a pickled cucumber and chamomile emulsion, 313 00:16:37,909 --> 00:16:40,429 and a smoked oyster in oil 314 00:16:40,469 --> 00:16:44,109 served with a cucumber and mustard pickle on toast. 315 00:16:44,149 --> 00:16:47,629 The first oyster with the cucumber is the first of the season, OK? 316 00:16:47,669 --> 00:16:49,269 And it's starting to get cold. 317 00:16:49,309 --> 00:16:51,909 Then it goes really, really cold in the middle of winter, 318 00:16:51,949 --> 00:16:53,309 we get the granita with the oyster. 319 00:16:53,349 --> 00:16:56,189 Then we get tempura, cos the oyster's starting to get warm, 320 00:16:56,229 --> 00:16:57,589 and then we get smoked oyster 321 00:16:57,629 --> 00:16:59,829 when you can't eat them because they're out of season. 322 00:16:59,869 --> 00:17:01,629 Great story. Thank you. 323 00:17:09,349 --> 00:17:12,429 I think it's an incredibly brave and confident cook 324 00:17:12,469 --> 00:17:14,029 who does something like this. 325 00:17:14,069 --> 00:17:15,469 I really like this classic one 326 00:17:15,509 --> 00:17:17,669 with the little bit of burnt cucumber across the top. 327 00:17:17,709 --> 00:17:19,709 The cucumber granita - wonderful. 328 00:17:19,749 --> 00:17:22,229 For an invention test, I think it's marvellous. Well done, you. 329 00:17:22,269 --> 00:17:23,789 Thank you very much. 330 00:17:23,829 --> 00:17:26,429 The third oyster has got a little bit of batter 331 00:17:26,469 --> 00:17:29,869 and a kind of oyster-flavoured emulsion underneath it. 332 00:17:29,909 --> 00:17:31,189 I enjoyed that. 333 00:17:31,229 --> 00:17:34,549 And the one in the oil, got a beautiful smokiness to it. 334 00:17:34,589 --> 00:17:36,509 You've been incredibly creative 335 00:17:36,549 --> 00:17:40,629 and I have thoroughly enjoyed every single one. 336 00:17:40,669 --> 00:17:42,149 Oh, sorry. 337 00:17:42,189 --> 00:17:45,749 That was definitely the best feedback I've gotten. 338 00:17:45,789 --> 00:17:48,389 I'm very happy that they liked it so much. 339 00:17:52,189 --> 00:17:57,189 Childcare worker Angela has cooked a potato and nettle curry 340 00:17:57,229 --> 00:18:03,389 with courgette fritters, flatbread and a garlic and lemon yoghurt dip. 341 00:18:09,309 --> 00:18:11,709 Your potato curry... 342 00:18:11,749 --> 00:18:14,349 ..I like the flavour. There's a lot of spice in there. 343 00:18:14,389 --> 00:18:15,589 You've used nettles 344 00:18:15,629 --> 00:18:18,429 but you can't taste them in here amongst all the spice. 345 00:18:18,469 --> 00:18:21,269 I like your breads. We could do with some more heat on this side. 346 00:18:21,309 --> 00:18:22,629 Mm-hm. 347 00:18:22,669 --> 00:18:25,749 This yoghurt dip, there's so much garlic in there, 348 00:18:25,789 --> 00:18:27,989 that's all you can taste on the plate. Yeah. 349 00:18:28,029 --> 00:18:31,309 Your fritters, unfortunately, they've caught on one side, 350 00:18:31,349 --> 00:18:35,949 and because you've used an egg, they've become quite stodgy. 351 00:18:35,989 --> 00:18:37,949 I like the flavour of the curry... Thank you. 352 00:18:37,989 --> 00:18:41,389 ..but there's lots of things that haven't worked for me. 353 00:18:41,429 --> 00:18:43,189 Obviously, there were some issues. 354 00:18:43,229 --> 00:18:46,909 I definitely don't feel like I am at the top, 355 00:18:46,949 --> 00:18:50,309 but you don't know, maybe mid to bottom. 356 00:18:52,709 --> 00:18:59,269 Vintage clothes wholesaler Martin's dish is curried pan-fried sea bream 357 00:18:59,309 --> 00:19:04,389 with fondant potato, spinach with shallots and garlic, 358 00:19:04,429 --> 00:19:06,549 and a dill mayonnaise. 359 00:19:10,069 --> 00:19:11,309 Whoa! 360 00:19:12,509 --> 00:19:14,709 I like the spice on the fish. 361 00:19:14,749 --> 00:19:17,349 The skin is lovely cos it's gone crispy, 362 00:19:17,389 --> 00:19:19,749 but your mayonnaise is thin. 363 00:19:19,789 --> 00:19:22,389 However, I think your flavours are right. 364 00:19:22,429 --> 00:19:23,829 Love your potatoes. 365 00:19:23,869 --> 00:19:25,269 Flesh in the middle is soft. 366 00:19:25,309 --> 00:19:28,909 Your greens are nicely cooked, but your mayonnaise hasn't worked. 367 00:19:28,949 --> 00:19:30,109 It's too runny. 368 00:19:31,749 --> 00:19:33,789 It was tough. 369 00:19:33,829 --> 00:19:35,909 It didn't go according to plan but... 370 00:19:35,949 --> 00:19:38,909 ..there's obviously some things they liked. 371 00:19:38,949 --> 00:19:40,709 So, we'll wait and see. 372 00:19:43,029 --> 00:19:48,229 Food supply manager Hannah has made wild mushroom-filled cappelletti 373 00:19:48,269 --> 00:19:52,069 on roasted Jerusalem artichoke puree 374 00:19:52,109 --> 00:19:55,669 with pan-fried girolle mushrooms, 375 00:19:55,709 --> 00:20:00,509 cavolo nero, Parmesan, and shaved truffle. 376 00:20:05,349 --> 00:20:07,309 Your pasta is lovely and thin. 377 00:20:07,349 --> 00:20:09,589 It's rich with a creamy mushroom filling. 378 00:20:09,629 --> 00:20:11,229 I think that's very, very good indeed. 379 00:20:11,269 --> 00:20:14,069 And you've finished it really well with some truffle and some Parmesan. 380 00:20:14,109 --> 00:20:16,389 I think it's a very good dish. 381 00:20:16,429 --> 00:20:19,429 Your cavolo nero is a tough cabbage to cook, actually, 382 00:20:19,469 --> 00:20:21,389 and yours is perfect. 383 00:20:21,429 --> 00:20:24,989 Your artichoke puree is smooth, nicely made. 384 00:20:25,029 --> 00:20:27,829 It's almost got a slight nuttiness to it. 385 00:20:27,869 --> 00:20:31,469 That tastes like a northern Italian autumn. 386 00:20:32,749 --> 00:20:34,469 I'll go with that. 387 00:20:34,509 --> 00:20:36,349 I'm feeling really good. 388 00:20:36,389 --> 00:20:37,949 Feedback was great. 389 00:20:39,429 --> 00:20:41,429 I want John to keep looking me in the eyes 390 00:20:41,469 --> 00:20:43,069 and telling me it's delicious. 391 00:20:44,309 --> 00:20:47,909 Accountant Mark chose the bavette Steak 392 00:20:47,949 --> 00:20:51,389 and has served it with a chimichurri sauce, 393 00:20:51,429 --> 00:20:56,669 celeriac remoulade, roasted Jerusalem artichokes, 394 00:20:56,709 --> 00:20:58,789 anchovy fritters, 395 00:20:58,829 --> 00:21:01,629 and pickled cucumber and red currants. 396 00:21:05,549 --> 00:21:07,429 That beef is pretty chewy. 397 00:21:10,309 --> 00:21:13,949 I like your green sauce. You called it chimichurri. 398 00:21:13,989 --> 00:21:18,589 Your celeriac is cooked and it gives a pleasant, mellow nuttiness. 399 00:21:18,629 --> 00:21:20,629 Your pickled cucumber, I really like. 400 00:21:20,669 --> 00:21:23,389 It is sweet and it goes sharper. 401 00:21:23,429 --> 00:21:28,029 You are somebody who really likes to pack a punch into your food. 402 00:21:28,069 --> 00:21:31,069 Your chimichurri has got a load of vinegar in it, 403 00:21:31,109 --> 00:21:33,829 so it's quite strong and sharp and sour. 404 00:21:33,869 --> 00:21:36,669 Those little fried anchovies, they are lovely. 405 00:21:36,709 --> 00:21:38,509 But the problem we've got here is the way 406 00:21:38,549 --> 00:21:40,149 in which you've cut the bavette, 407 00:21:40,189 --> 00:21:43,629 so you've cut it against the grain, and that's always going to be tough. 408 00:21:43,669 --> 00:21:46,429 It's a shame, cos if that beef was cooked well, 409 00:21:46,469 --> 00:21:48,269 I think this could be a great dish. 410 00:21:51,469 --> 00:21:52,869 Disappointed in myself. 411 00:21:55,589 --> 00:21:57,349 Tough day in the office. 412 00:21:57,389 --> 00:21:59,909 I think the nerves got the better of me. 413 00:21:59,949 --> 00:22:01,069 Yeah. 414 00:22:02,949 --> 00:22:06,149 Finally, it's law graduate Radha. 415 00:22:06,189 --> 00:22:09,949 She's made a deconstructed spiced apple crumble 416 00:22:09,989 --> 00:22:14,069 with a walnut brittle, port-infused blackberries, 417 00:22:14,109 --> 00:22:17,389 pickled apples, and a blackberry coulis, 418 00:22:17,429 --> 00:22:19,909 served with a vanilla ice cream. 419 00:22:27,909 --> 00:22:31,429 Only person in the room to do a dessert. Good on you. 420 00:22:31,469 --> 00:22:33,469 Really like the blackberry coulis. 421 00:22:33,509 --> 00:22:35,989 I love the pickled apples, think that's great. 422 00:22:36,029 --> 00:22:38,229 I think you got the flavours of an apple crumble right, 423 00:22:38,269 --> 00:22:40,949 but to actually deconstruct, then reconstruct it, 424 00:22:40,989 --> 00:22:43,309 it's all out of proportion. 425 00:22:43,349 --> 00:22:46,349 That's lovely vanilla ice cream. It's so creamy. 426 00:22:46,389 --> 00:22:49,189 I like the fact that you've got walnuts in with your crumble, 427 00:22:49,229 --> 00:22:51,629 cos walnuts give a slight bitterness. 428 00:22:51,669 --> 00:22:54,869 You've got some nice ideas. You've got good flavours... 429 00:22:54,909 --> 00:22:56,829 ..but it looks really funny. 430 00:23:00,589 --> 00:23:04,149 I don't think I showed them the best of me. 431 00:23:06,949 --> 00:23:09,749 That's why I'm a little bit on edge. 432 00:23:13,309 --> 00:23:15,189 We've got a lot to discuss. 433 00:23:15,229 --> 00:23:17,469 John and I will call you back as soon as we can, 434 00:23:17,509 --> 00:23:18,949 once we've made a decision. 435 00:23:18,989 --> 00:23:21,149 One of you is leaving the competition. 436 00:23:22,549 --> 00:23:24,349 Thank you. Go and take a rest. 437 00:23:32,909 --> 00:23:35,709 The last market challenge of the competition this year. 438 00:23:35,749 --> 00:23:39,669 Some good cookery but there were some ups and downs. 439 00:23:39,709 --> 00:23:41,629 Farokh is actually quite incredible, 440 00:23:41,669 --> 00:23:45,389 but he wanted to celebrate the way in which oysters have their seasons. 441 00:23:45,429 --> 00:23:48,789 He did it in various ways, which I thought was delicious. 442 00:23:48,829 --> 00:23:51,349 I think Farokh is the cook of the day. You're absolutely right. 443 00:23:51,389 --> 00:23:53,789 Farokh is definitely going through to the next round. 444 00:23:53,829 --> 00:23:55,109 Hannah had a good round. 445 00:23:55,149 --> 00:23:58,469 That filled pasta is not easy to do, and hers was absolutely perfect. 446 00:23:58,509 --> 00:23:59,909 I think it was a great dish. 447 00:23:59,949 --> 00:24:01,709 Hannah deserves to go through. 448 00:24:01,749 --> 00:24:05,149 Dean, he'd cooked a pigeon before and he'd made teriyaki before 449 00:24:05,189 --> 00:24:06,989 and he brought the two together. 450 00:24:07,029 --> 00:24:09,229 I really liked the sauce. I think it was great. 451 00:24:09,269 --> 00:24:12,309 I liked his pigeon cookery and I liked his flavours. 452 00:24:12,349 --> 00:24:14,709 Dean's got himself a place in the next round. 453 00:24:14,749 --> 00:24:17,549 Martin in this round took a whole sea bream. 454 00:24:17,589 --> 00:24:18,989 He filleted it really well 455 00:24:19,029 --> 00:24:21,709 and he spiced his fish with some Caribbean flavours. 456 00:24:21,749 --> 00:24:23,229 He's demonstrating skill. 457 00:24:23,269 --> 00:24:26,909 His mayonnaise didn't work, but I like Martin's style. 458 00:24:26,949 --> 00:24:29,509 Martin gets himself a place in the next round. 459 00:24:29,549 --> 00:24:32,189 Radha's crumble, the presentation was wrong, 460 00:24:32,229 --> 00:24:36,029 but the flavours, I liked, and she makes good ice cream. 461 00:24:36,069 --> 00:24:37,269 Radha's through. 462 00:24:37,309 --> 00:24:41,509 Right, we're left with a conversation about Mark and Angela. 463 00:24:41,549 --> 00:24:45,029 I enjoyed the flavour of Angela's curry. 464 00:24:45,069 --> 00:24:48,629 But the rest of the stuff around the outside, it didn't work for me. 465 00:24:48,669 --> 00:24:51,749 The courgette fritters, they were burnt. 466 00:24:51,789 --> 00:24:53,709 I had bread that wasn't cooked enough, 467 00:24:53,749 --> 00:24:57,589 and that yoghurt garlic mixture, that was ferocious. 468 00:24:57,629 --> 00:25:01,029 Mark chose bavette, and it's a tough piece of meat to cook. 469 00:25:01,069 --> 00:25:02,429 It was a little bit chewy 470 00:25:02,469 --> 00:25:04,469 but all those flavours around the plate did work. 471 00:25:04,509 --> 00:25:06,949 Those little anchovy fritters, I thought they were delicious. 472 00:25:06,989 --> 00:25:08,749 The chimichurri, I really liked it. 473 00:25:10,629 --> 00:25:12,229 I'm very worried. 474 00:25:12,269 --> 00:25:17,149 I hope that John and Gregg has seen enough of me, in terms of potential. 475 00:25:18,309 --> 00:25:20,789 ANGELA:Maybe I've done enough to stay, I'm not sure. 476 00:25:20,829 --> 00:25:23,549 What'll be will be, but I really want to stay now. 477 00:25:25,229 --> 00:25:28,029 Who's going home, who's staying in the competition? 478 00:25:41,509 --> 00:25:43,869 Well done, great effort. 479 00:25:43,909 --> 00:25:46,949 The market challenge is a tough challenge, we know that. 480 00:25:48,589 --> 00:25:49,789 We've made a decision. 481 00:25:49,829 --> 00:25:52,549 One of you, unfortunately, is leaving the competition. 482 00:25:54,509 --> 00:25:57,109 The contestant leaving us is... 483 00:25:59,989 --> 00:26:01,149 ..Angela. 484 00:26:04,229 --> 00:26:06,189 Angela, thank you very much. 485 00:26:06,229 --> 00:26:08,469 Sorry to see you go. No, it's OK. 486 00:26:08,509 --> 00:26:09,709 See you later. 487 00:26:12,349 --> 00:26:14,229 I'm really proud of myself. 488 00:26:14,269 --> 00:26:18,029 I left my little village and went on big old TV, 489 00:26:18,069 --> 00:26:21,869 got myself an apron, so got myself some bragging rights. 490 00:26:26,989 --> 00:26:28,149 THEY LAUGH 491 00:26:28,189 --> 00:26:30,589 Congratulations. On our spot. On your spot. 492 00:26:30,629 --> 00:26:32,189 Yay! Congratulations. 493 00:26:32,229 --> 00:26:34,589 Very, very lucky today. 494 00:26:34,629 --> 00:26:38,109 I'll take that and power through the next round. 495 00:26:38,149 --> 00:26:41,989 It's a really tough ride, innit? 496 00:26:42,029 --> 00:26:45,629 Bumps and everything else, but, hey, I'm still here. 497 00:26:45,669 --> 00:26:47,869 I think I'm in shock. 498 00:26:47,909 --> 00:26:49,549 Clear head for the next round. 499 00:26:49,589 --> 00:26:52,949 Probably a lot more tears as well, but happy tears. 500 00:26:53,989 --> 00:26:55,589 Oh! 501 00:26:55,629 --> 00:26:57,189 Happy days. We did it! 502 00:27:08,029 --> 00:27:10,029 Six cooks with real talent, 503 00:27:10,069 --> 00:27:12,589 and we're looking for the last quarterfinalist 504 00:27:12,629 --> 00:27:14,229 of this year's competition. 505 00:27:14,269 --> 00:27:16,109 We are going to really test them. 506 00:27:16,149 --> 00:27:17,509 Bring it on. 507 00:27:17,549 --> 00:27:21,989 I see this as a second chance to show that I have the potential 508 00:27:22,029 --> 00:27:25,149 and the skills to get to the quarterfinals. 509 00:27:25,189 --> 00:27:28,709 How incredible it would be to become a MasterChef quarterfinalist. 510 00:27:28,749 --> 00:27:31,149 To be on the cusp of it is... 511 00:27:31,189 --> 00:27:33,589 Yeah, it's a little bit scary, but exciting. 512 00:27:33,629 --> 00:27:35,229 The buzz of that kitchen, 513 00:27:35,269 --> 00:27:38,069 when you come out of that, it's like nothing else. 514 00:27:39,269 --> 00:27:41,109 I just want to keep doing it again now. 515 00:27:52,829 --> 00:27:54,109 This is a big day. 516 00:27:54,149 --> 00:27:56,349 We've invited somebody in to taste your food 517 00:27:56,389 --> 00:27:59,029 and help us make a decision. 518 00:27:59,069 --> 00:28:01,789 That person has set your brief - 519 00:28:01,829 --> 00:28:04,869 to create for us your guilty pleasure 520 00:28:04,909 --> 00:28:07,709 built around a well-known food brand. 521 00:28:09,189 --> 00:28:12,989 Can I now introduce you to food writer 522 00:28:13,029 --> 00:28:16,309 and restaurant critic William Sitwell. 523 00:28:22,949 --> 00:28:25,029 Welcome, William. 524 00:28:25,069 --> 00:28:27,909 I want to see your imaginations run riot. 525 00:28:27,949 --> 00:28:30,789 It could be a bar of something, it could be a packet of something, 526 00:28:30,829 --> 00:28:32,469 it could be a can of something. 527 00:28:32,509 --> 00:28:35,549 Something naughty, something that you wouldn't necessarily expect 528 00:28:35,589 --> 00:28:38,789 to see on a dish on MasterChef. 529 00:28:38,829 --> 00:28:42,429 We have just four quarterfinal places. 530 00:28:42,469 --> 00:28:46,029 That does mean that two of you will be leaving the competition. 531 00:28:46,069 --> 00:28:50,589 You'll have 1 hour and 30 minutes to satisfy the brief. 532 00:28:50,629 --> 00:28:52,829 Ladies and gentlemen, let's cook. 533 00:28:57,189 --> 00:28:59,709 I came up with this brief because... 534 00:28:59,749 --> 00:29:02,109 ..I thought it seemed like quite a cheeky idea, 535 00:29:02,149 --> 00:29:04,789 to cook a dish that's a guilty pleasure. 536 00:29:04,829 --> 00:29:07,029 A food that isn't generally thought of 537 00:29:07,069 --> 00:29:09,309 as being particularly good for you. 538 00:29:09,349 --> 00:29:13,029 There are dishes out there such as, you know, chicken 539 00:29:13,069 --> 00:29:16,749 that people have roasted by pouring a can of coke in it. 540 00:29:16,789 --> 00:29:19,589 I hope that we see a little bit of flair and imagination 541 00:29:19,629 --> 00:29:22,269 and a clever way of actually then delivering it. 542 00:29:24,269 --> 00:29:26,389 The guilty pleasure makes you smile. 543 00:29:26,429 --> 00:29:29,149 That's the whole idea of it. 544 00:29:29,189 --> 00:29:33,229 Absolutely, this should actually take us down memory lane. 545 00:29:33,269 --> 00:29:37,069 My guilty pleasure is a classic that everybody loves, 546 00:29:37,109 --> 00:29:39,309 whether they'll admit to it or not. 547 00:29:39,349 --> 00:29:40,989 It's something I love eating. 548 00:29:41,029 --> 00:29:44,589 I want to turn it into something that you could eat in a restaurant 549 00:29:44,629 --> 00:29:46,229 as opposed to out a paper bag. 550 00:29:48,469 --> 00:29:49,789 What are you going to cook? 551 00:29:49,829 --> 00:29:53,749 My dish today is based off arguably the most famous burger in the world. 552 00:29:53,789 --> 00:29:54,949 Big Mac. 553 00:29:54,989 --> 00:30:00,029 Yes, but it's going to be a fillet steak, bacon jam, sesame flatbread 554 00:30:00,069 --> 00:30:04,509 topped with plastic cheese, charred gem lettuce, 555 00:30:04,549 --> 00:30:08,549 chips, burger sauce and a couple of tempura gherkins on top. 556 00:30:08,589 --> 00:30:11,789 What is it about a burger that you love so much? 557 00:30:11,829 --> 00:30:13,869 It just tastes good, doesn't it? 558 00:30:13,909 --> 00:30:17,269 And I've not cooked it myself and the chips are greasy. 559 00:30:17,309 --> 00:30:19,349 I'm excited because I honestly can't remember 560 00:30:19,389 --> 00:30:21,029 the last time I had a McDonald's. 561 00:30:21,069 --> 00:30:24,909 If I pay an extra 30p, can I go large and get extra chips? 562 00:30:24,949 --> 00:30:28,829 Absolutely. I've made enough to cater for the whole room, so, yeah. 563 00:30:31,749 --> 00:30:34,749 The creation of her plastic cheese I'm sort of intrigued by 564 00:30:34,789 --> 00:30:40,029 because she's mixing mozzarella and gruyere and she's going to dye it. 565 00:30:40,069 --> 00:30:43,109 Incredible. I'm excited. Let's see what that looks like. 566 00:30:43,149 --> 00:30:44,909 I mean, will that work? 567 00:30:46,189 --> 00:30:47,869 Now, the burger sauce is a big thing. 568 00:30:49,629 --> 00:30:53,669 If you examine a special sauce, it is quite complex. 569 00:30:53,709 --> 00:30:57,269 She has got white wine vinegar, sherry vinegar 570 00:30:57,309 --> 00:30:59,629 and gherkin vinegar all mixed together. 571 00:30:59,669 --> 00:31:01,989 And then, she's going to make like a mayonnaise base 572 00:31:02,029 --> 00:31:04,629 with cream running through it and she wants it to be orange. 573 00:31:04,669 --> 00:31:06,869 It's a fascinating mixture of things. 574 00:31:10,189 --> 00:31:12,349 Is that the cheese that you've made? Yes. 575 00:31:12,389 --> 00:31:14,149 That is brilliantly clever. 576 00:31:14,189 --> 00:31:15,589 That is really clever. 577 00:31:15,629 --> 00:31:16,629 It's tasty as well. 578 00:31:22,949 --> 00:31:25,349 Most of the brands that I now consume, 579 00:31:25,389 --> 00:31:30,029 I did not have access to for the first 25 years of my life, 580 00:31:30,069 --> 00:31:34,469 so I was really excited because it made me have to think, 581 00:31:34,509 --> 00:31:36,749 "Oh, what do I actually eat?" 582 00:31:36,789 --> 00:31:38,549 Turns out, I eat a lot. 583 00:31:41,829 --> 00:31:45,469 My guilty pleasure is supermarket own-brand prawn crackers 584 00:31:45,509 --> 00:31:47,069 and sweet chilli sauce. 585 00:31:47,109 --> 00:31:50,109 Fascinating. So, are we going to get a bowl of prawn crackers 586 00:31:50,149 --> 00:31:51,549 with some chilli sauce? 587 00:31:51,589 --> 00:31:54,789 No, you are going to get a prawn broth 588 00:31:54,829 --> 00:31:57,789 with some chillies marinated in honey, 589 00:31:57,829 --> 00:32:02,069 a roasted prawn, a prawn dumpling filled with cream cheese, 590 00:32:02,109 --> 00:32:03,949 a deep-fried prawn head, 591 00:32:03,989 --> 00:32:07,109 and then, on top of that is a massive tapioca cracker. 592 00:32:07,149 --> 00:32:08,229 Wow! 593 00:32:08,269 --> 00:32:10,229 This is a perfect interpretation of the brief, 594 00:32:10,269 --> 00:32:11,869 so I'm really intrigued. 595 00:32:11,909 --> 00:32:13,629 Oh, hopefully, it will work. 596 00:32:15,949 --> 00:32:19,189 Farokh's prawn broth has got to have great amount of flavour. 597 00:32:19,229 --> 00:32:21,109 And those prawns are massive. 598 00:32:21,149 --> 00:32:23,029 They're going to be cooked really, really well, 599 00:32:23,069 --> 00:32:24,949 so they've got a little bit of crunch to them. 600 00:32:24,989 --> 00:32:28,029 And the prawn cracker element is made from tapioca. 601 00:32:28,069 --> 00:32:29,949 So, when he throws it into hot oil, 602 00:32:29,989 --> 00:32:33,709 then it should actually blow up and become like a cracker. 603 00:32:33,749 --> 00:32:35,509 That's going to be really exciting. 604 00:32:37,149 --> 00:32:41,349 I'm completely captivated by the idea of Farokh's dish. 605 00:32:41,389 --> 00:32:44,349 However, the balance between that sweet chilli 606 00:32:44,389 --> 00:32:46,589 and his broth and the crisp, 607 00:32:46,629 --> 00:32:49,469 I think, could be a bit of a challenge, but let's see. 608 00:32:51,269 --> 00:32:52,509 How are your crackers? 609 00:32:52,549 --> 00:32:54,869 Not good. They should've puffed a lot more. 610 00:32:54,909 --> 00:32:57,469 It's all right. At least you've got something. Yeah. 611 00:32:59,909 --> 00:33:01,549 35 minutes have gone. 612 00:33:01,589 --> 00:33:02,749 35 minutes gone. 613 00:33:04,709 --> 00:33:06,109 There's a lot to do. 614 00:33:06,149 --> 00:33:07,869 Just trying to keep calm. 615 00:33:11,029 --> 00:33:14,829 Every Christmas, there's always a chocolate orange in my stocking, 616 00:33:14,869 --> 00:33:17,669 so if I have a chocolate orange at any other time of the year, 617 00:33:17,709 --> 00:33:19,389 I just feel a little bit guilty. 618 00:33:19,429 --> 00:33:21,989 That's the flavours I'm going to be playing with today. 619 00:33:22,029 --> 00:33:24,669 I'm basically going to do a chocolate brownie, 620 00:33:24,709 --> 00:33:27,229 chocolate sauce, chocolate soil crumb. 621 00:33:27,269 --> 00:33:29,869 I'm going to do an orange sorbet, a Chantilly cream, 622 00:33:29,909 --> 00:33:32,309 but I'm going to also put some orange liqueur into that, 623 00:33:32,349 --> 00:33:34,749 and then, I'm going to use kumquats as well. 624 00:33:34,789 --> 00:33:37,189 People say that orange enhances the flavour of chocolate. 625 00:33:37,229 --> 00:33:39,389 To me, it just makes the chocolate taste of orange. 626 00:33:39,429 --> 00:33:40,949 Do you not like chocolate oranges? 627 00:33:40,989 --> 00:33:42,589 No, I can't bear it. 628 00:33:42,629 --> 00:33:43,669 Me neither. 629 00:33:45,789 --> 00:33:48,749 So, I'm interested to see if you can convert me. 630 00:33:48,789 --> 00:33:51,629 I hope you're going to like it cos it is just chocolate and orange. 631 00:33:54,069 --> 00:33:56,269 Radha's showing lots and lots of technical skill. 632 00:33:56,309 --> 00:33:58,789 Chocolate brownie, which needs to be crispy on the outside 633 00:33:58,829 --> 00:34:00,749 and soft on the inside. 634 00:34:00,789 --> 00:34:03,989 We've also got kumquats, which are like little tiny oranges, 635 00:34:04,029 --> 00:34:06,229 but they're very sharp, very, very bitter. 636 00:34:06,269 --> 00:34:10,909 And she's taking the flesh out and using the skin as a boat, 637 00:34:10,949 --> 00:34:13,549 where the Chantilly cream is going to go. 638 00:34:13,589 --> 00:34:15,869 It could look fantastic... 639 00:34:15,909 --> 00:34:18,589 ..but it's the flavours that have to work together 640 00:34:18,629 --> 00:34:20,029 alongside the textures. 641 00:34:22,629 --> 00:34:24,909 My aversion aside, 642 00:34:24,949 --> 00:34:28,189 brownie done well is a thing of absolute beauty. 643 00:34:28,229 --> 00:34:30,149 Great sorbet is a wonderful thing. 644 00:34:30,189 --> 00:34:31,989 Who knows? I might be blown away by it. 645 00:34:34,109 --> 00:34:35,869 I am very, very worried. 646 00:34:35,909 --> 00:34:37,709 There are elements that can go wrong. 647 00:34:37,749 --> 00:34:41,789 Chocolate and orange are both two quite powerful flavours, 648 00:34:41,829 --> 00:34:43,429 so I want to get the balance right. 649 00:34:43,469 --> 00:34:46,029 But what's going to make this dish stand out is 650 00:34:46,069 --> 00:34:47,669 the way that it is presented. 651 00:34:53,909 --> 00:34:55,189 Get that out of the way. 652 00:34:55,229 --> 00:34:59,229 For this brief, I've taken the concept of high street takeaway 653 00:34:59,269 --> 00:35:01,269 and I've got Martin's version of it. 654 00:35:02,349 --> 00:35:04,749 It's a bit like doing a remake of a song, isn't it? 655 00:35:04,789 --> 00:35:07,909 You take influences from it but you're not trying to copy it. 656 00:35:10,429 --> 00:35:11,829 What are you cooking? 657 00:35:11,869 --> 00:35:17,709 I'm doing a take on a posh fillet of fish burger joint as we know it. 658 00:35:17,749 --> 00:35:20,149 I'm doing a beer battered fillet of fish. 659 00:35:20,189 --> 00:35:22,469 That will be going inside a coca bread, right? 660 00:35:22,509 --> 00:35:24,549 Served and topped with fresh tartare sauce, 661 00:35:24,589 --> 00:35:27,069 chilli salt fries with fresh coleslaw. 662 00:35:27,109 --> 00:35:29,309 What's coca bread? Coca bread is Jamaican bread. 663 00:35:29,349 --> 00:35:31,949 We put some coconut milk in there with some coconut oil. 664 00:35:31,989 --> 00:35:33,789 It's one of the breads I really like to have 665 00:35:33,829 --> 00:35:36,189 obviously when I go to obviously a Caribbean takeaway. 666 00:35:36,229 --> 00:35:39,469 So, I thought, "Why not do a Filet-o-Fish coca bread?" 667 00:35:39,509 --> 00:35:42,109 Interesting. Why chilli salted fries? 668 00:35:42,149 --> 00:35:44,749 I like a bit of spice. You know that already, Gregg, in my dishes. 669 00:35:44,789 --> 00:35:46,989 Right, so, if I can't get a scotch bonnet in there, 670 00:35:47,029 --> 00:35:48,989 I've got to get a chilli in there somehow. 671 00:35:52,869 --> 00:35:54,709 Haddock's a great fish. 672 00:35:54,749 --> 00:35:58,429 He needs to get that crispy, lovely, light batter you get on a burger 673 00:35:58,469 --> 00:36:00,229 with fish inside it. 674 00:36:00,269 --> 00:36:03,509 And then, we're being promised tartare sauce, which is great, 675 00:36:03,549 --> 00:36:07,069 but right now, Martin's not even making mayonnaise 676 00:36:07,109 --> 00:36:10,389 and we have got tartare sauce being made with a bottle of mayonnaise. 677 00:36:13,429 --> 00:36:16,029 He is taking the classic Filet-o-Fish, 678 00:36:16,069 --> 00:36:20,869 elevating it to the Caribbean cooking that he so loves. 679 00:36:20,909 --> 00:36:24,149 I haven't seen this bread before. 680 00:36:24,189 --> 00:36:26,989 I've never eaten a Filet-o-Fish 681 00:36:27,029 --> 00:36:31,469 but I do like the idea of chips with a bit of salty spice, 682 00:36:31,509 --> 00:36:33,029 so I'm excited by this. 683 00:36:38,629 --> 00:36:42,749 Mark is making a dish inspired by his favourite chocolate bar. 684 00:36:42,789 --> 00:36:46,269 Oh, my God. I am making a dessert. 685 00:36:46,309 --> 00:36:48,309 Not my key strength. 686 00:36:49,789 --> 00:36:51,909 He's doing a chocolate sphere, 687 00:36:51,949 --> 00:36:54,429 which has got chocolate mousse inside it 688 00:36:54,469 --> 00:36:57,869 and he's making nougat mixture, which is peanuts all mixed together. 689 00:36:59,549 --> 00:37:01,589 He's going to give us hot caramel sauce, 690 00:37:01,629 --> 00:37:04,989 but he's also adding to it salty miso as well, 691 00:37:05,029 --> 00:37:08,349 which works beautifully with caramel and chocolate. 692 00:37:08,389 --> 00:37:10,909 I'm so anxious about the sauce. 693 00:37:10,949 --> 00:37:15,309 If it's not salty enough, it can be really sickly. 694 00:37:16,629 --> 00:37:18,349 We're going to pour that butterscotch 695 00:37:18,389 --> 00:37:20,429 across the top of this chocolate sphere, 696 00:37:20,469 --> 00:37:22,629 and the chocolate sphere should then melt together 697 00:37:22,669 --> 00:37:27,309 to give us an incredible, oozy, wonderful, luscious dessert. 698 00:37:27,349 --> 00:37:30,069 It could be delicious. I hope it works. 699 00:37:30,109 --> 00:37:32,429 There is a lot of risk of error 700 00:37:32,469 --> 00:37:35,309 but you have to challenge yourself every time. 701 00:37:39,069 --> 00:37:43,589 I always have a Snickers bar in my bag, so if I have a bad day, 702 00:37:43,629 --> 00:37:46,389 I just have a bite and it makes me feel really good. 703 00:37:46,429 --> 00:37:48,429 How difficult is it to make a chocolate sphere? 704 00:37:48,469 --> 00:37:49,869 Very challenging. 705 00:37:49,909 --> 00:37:52,429 Tempering chocolate is so tricky, so... 706 00:37:52,469 --> 00:37:53,589 ..fingers crossed. 707 00:37:53,629 --> 00:37:55,549 So, you've done this before, I assume. 708 00:37:55,589 --> 00:37:59,549 I've practised it twice, so let's see if it turns out well. 709 00:38:03,709 --> 00:38:05,709 Tempering chocolate, 710 00:38:05,749 --> 00:38:10,389 balancing all these flavours, creating spheres out of moulds, 711 00:38:10,429 --> 00:38:12,909 these are amazing techniques. 712 00:38:12,949 --> 00:38:15,189 If he pulls it off, it'll be phenomenal. 713 00:38:20,269 --> 00:38:22,389 It's like kids - the first one's always a bit iffy. 714 00:38:22,429 --> 00:38:23,789 The first one never works. 715 00:38:26,229 --> 00:38:27,669 What are you cooking, today? 716 00:38:27,709 --> 00:38:30,269 I'm taking you back to the '80s... Right. 717 00:38:30,309 --> 00:38:32,949 ..to a time when I would go to the football with my dad 718 00:38:32,989 --> 00:38:34,949 and the guilty pleasure would be 719 00:38:34,989 --> 00:38:37,829 going and getting a pie and chips at half-time. 720 00:38:37,869 --> 00:38:40,669 So, I'm giving you a posh pie and chips. 721 00:38:40,709 --> 00:38:43,229 It's beef Wellington, which is the poshest pie I know. 722 00:38:43,269 --> 00:38:46,589 How many beef Wellingtons have you cooked in your life? 723 00:38:46,629 --> 00:38:48,149 Four, maybe five. 724 00:38:48,189 --> 00:38:52,309 Very first time I'd done Wellington and I said to my son, "How was it?", 725 00:38:52,349 --> 00:38:55,269 the youngest one said, "It reminds me of a song", 726 00:38:55,309 --> 00:38:57,509 and he put his hand on my shoulder and he went... 727 00:38:57,549 --> 00:39:01,349 # When you've tried your best but you don't succeed. # 728 00:39:01,389 --> 00:39:03,469 So, we'll have to wait and see. 729 00:39:06,909 --> 00:39:08,749 From about seven or eight, my dad would say, 730 00:39:08,789 --> 00:39:10,309 "Right, Dean, there's the money. 731 00:39:10,349 --> 00:39:12,149 "Go up and get the pies and the beef drink." 732 00:39:12,189 --> 00:39:15,749 They would give you like a sweetie box or something to carry them back, 733 00:39:15,789 --> 00:39:17,869 so that you didn't burn yourself. 734 00:39:17,909 --> 00:39:20,469 Happy, exciting and fun memory. 735 00:39:20,509 --> 00:39:22,989 And that's what made me come up with the tray 736 00:39:23,029 --> 00:39:25,869 and how I'm going to serve it to the...to the judges, today. 737 00:39:28,149 --> 00:39:30,389 Dean is doing a beef Wellington. 738 00:39:30,429 --> 00:39:33,349 A fillet of beef covered with mushroom duxelle. 739 00:39:33,389 --> 00:39:35,669 He's going to wrap the whole thing in a pancake 740 00:39:35,709 --> 00:39:37,109 with ham around the outside, 741 00:39:37,149 --> 00:39:40,069 and then, in puff pastry and he's going to bake it. 742 00:39:40,109 --> 00:39:43,349 If Dean can get all this done, I'll be amazed. 743 00:39:43,389 --> 00:39:45,109 But the important thing about a pie - 744 00:39:45,149 --> 00:39:48,069 the pastry is crispy, the meat is lovely and soft. 745 00:39:49,349 --> 00:39:51,509 A beef Wellington is one of the great treats 746 00:39:51,549 --> 00:39:54,189 but it's a very challenging thing to cook 747 00:39:54,229 --> 00:39:56,629 and it's so disappointing if it doesn't work. 748 00:39:59,509 --> 00:40:02,109 Just 15 minutes left. 15 minutes. 749 00:40:03,389 --> 00:40:06,549 If it should be in the oven, get it in the oven. 750 00:40:06,589 --> 00:40:09,229 You're struggling here, aren't you? Yeah, just... 751 00:40:10,549 --> 00:40:12,269 How long do they normally take to cook? 752 00:40:12,309 --> 00:40:14,109 About 18, 21 minutes, maybe. 753 00:40:19,469 --> 00:40:21,789 We're getting there, just got to get chips in now. 754 00:40:21,829 --> 00:40:23,349 It's tough but we can do it. 755 00:40:23,389 --> 00:40:25,869 And it's stuck to the bottom of the pan, never mind. 756 00:40:28,549 --> 00:40:30,149 How is the bearnaise coming along? 757 00:40:30,189 --> 00:40:31,149 Getting there. 758 00:40:32,589 --> 00:40:33,789 That'll have to do. 759 00:40:35,669 --> 00:40:37,749 Ticking off every element I need to get. 760 00:40:37,789 --> 00:40:39,109 I think we're OK, so far. 761 00:40:40,709 --> 00:40:43,149 Ladies and gentlemen, you have just four minutes. 762 00:40:44,709 --> 00:40:46,989 Not great, not great. 763 00:40:47,029 --> 00:40:50,469 The really fiddly, technical things didn't work out as well as I hoped. 764 00:40:55,069 --> 00:40:56,949 You need to be able to find a place to plate up 765 00:40:56,989 --> 00:40:58,789 cos you're going to run out of time. OK. 766 00:40:58,829 --> 00:41:00,789 At least get something up, OK? OK. 767 00:41:08,189 --> 00:41:09,789 Not perfect but... 768 00:41:09,829 --> 00:41:10,989 ..I had fun, today. 769 00:41:21,389 --> 00:41:22,549 Where's the third one? 770 00:41:22,589 --> 00:41:24,189 I could only get two in in time. 771 00:41:24,229 --> 00:41:25,829 It just was getting away from me. 772 00:41:28,069 --> 00:41:30,469 That's it. Time's up. Everybody stop. 773 00:41:30,509 --> 00:41:31,749 HE EXHALES HEAVILY 774 00:41:34,989 --> 00:41:36,989 Yeah, good? Yeah. Good. 775 00:41:37,029 --> 00:41:38,389 You good? Yeah. 776 00:41:45,949 --> 00:41:50,069 Hannah's dish is based on her favourite fast-food burger. 777 00:41:50,109 --> 00:41:52,389 Pan-fried fillet steak 778 00:41:52,429 --> 00:41:55,629 topped with a gruyere and mozzarella cheese slice 779 00:41:55,669 --> 00:42:00,149 and tempura gherkins on a sesame seed flatbread 780 00:42:00,189 --> 00:42:04,869 with bacon jam with charred baby gem lettuce, 781 00:42:04,909 --> 00:42:08,349 mustard, vinegar and mayonnaise burger sauce 782 00:42:08,389 --> 00:42:10,349 and triple-cooked fries. 783 00:42:19,669 --> 00:42:21,229 Your beef is cooked really, really well. 784 00:42:21,269 --> 00:42:23,269 I like your chips in this little paper carton 785 00:42:23,309 --> 00:42:25,309 because you've stuffed them all in while they're hot, 786 00:42:25,349 --> 00:42:27,149 which means they sort of go slightly soggy 787 00:42:27,189 --> 00:42:28,669 but they're still crispy on the ends. 788 00:42:28,709 --> 00:42:30,589 Your burger sauce has smoke going through it. 789 00:42:30,629 --> 00:42:32,829 I really like the sharp vinegar through it as well. 790 00:42:32,869 --> 00:42:36,669 And that goes really nicely with a piece of beef and with your chips. 791 00:42:36,709 --> 00:42:38,909 I think you've done a great job. 792 00:42:38,949 --> 00:42:42,229 I'm loving your bacon jam on your sesame flatbread. 793 00:42:42,269 --> 00:42:46,429 The saltiness of bacon, almost goes treacly sweet afterwards. 794 00:42:46,469 --> 00:42:52,109 I'm really, really impressed by your cheese and your imagination. 795 00:42:52,149 --> 00:42:55,349 I think there's very good work in here. 796 00:42:55,389 --> 00:42:56,549 I love this. 797 00:42:56,589 --> 00:42:58,989 The gherkin tempura are fabulous. 798 00:42:59,029 --> 00:43:01,389 I love your charred lettuce. 799 00:43:01,429 --> 00:43:04,749 You stayed true to the original idea, so I congratulate you on this. 800 00:43:04,789 --> 00:43:06,549 It's a bit of a triumph. 801 00:43:06,589 --> 00:43:07,549 HANNAH:Thank you. 802 00:43:15,309 --> 00:43:17,509 I'm really happy. Really, really happy. 803 00:43:17,549 --> 00:43:19,549 I'd quite like to bottle the feeling 804 00:43:19,589 --> 00:43:21,789 and just keep it for when I'm miserable 805 00:43:21,829 --> 00:43:23,509 cos it is the best high ever. 806 00:43:26,829 --> 00:43:29,909 Inspired by his love of supermarket prawn crackers 807 00:43:29,949 --> 00:43:32,349 and sweet chilli sauce, 808 00:43:32,389 --> 00:43:36,549 Farokh has served roasted and deep-fried prawns 809 00:43:36,589 --> 00:43:40,589 with a prawn, cream cheese and dill dumpling 810 00:43:40,629 --> 00:43:43,189 in a prawn and chilli broth 811 00:43:43,229 --> 00:43:45,949 with a prawn and celery cracker. 812 00:43:51,669 --> 00:43:54,149 The prawn with the prawn head and the bisque and the cracker, 813 00:43:54,189 --> 00:43:55,509 I think is lovely. 814 00:43:55,549 --> 00:43:57,669 When the cream cheese comes out of the dumpling, 815 00:43:57,709 --> 00:43:59,989 that makes the sort of creamy mixture with dill. 816 00:44:00,029 --> 00:44:03,469 So, we've almost got this sort of classic French bisque with dill. 817 00:44:03,509 --> 00:44:06,309 It's an interesting dish, and I want to keep on delving into it. 818 00:44:06,349 --> 00:44:11,069 However, the promise of sweet chilli I don't quite get. 819 00:44:11,109 --> 00:44:13,669 The making of your dumpling is really clever. 820 00:44:13,709 --> 00:44:17,029 I've never seen prawn flesh used like that to mould into a shape. 821 00:44:17,069 --> 00:44:18,669 I particularly like your cracker. 822 00:44:18,709 --> 00:44:21,309 I think that's another brilliant idea. 823 00:44:21,349 --> 00:44:22,669 Your technique is clever. 824 00:44:22,709 --> 00:44:24,749 Your original ideas are fascinating. 825 00:44:26,069 --> 00:44:27,389 I really like this. 826 00:44:27,429 --> 00:44:28,989 It's a really generous dish. 827 00:44:29,029 --> 00:44:31,869 You've got that big, fat, juicy prawn. 828 00:44:31,909 --> 00:44:33,989 It's cooked just...just right 829 00:44:34,029 --> 00:44:39,429 and I really love the crunch of your very cleverly made tapioca cracker. 830 00:44:39,469 --> 00:44:43,029 As a dish, it's rich and deeply flavoursome, 831 00:44:43,069 --> 00:44:45,669 but it is so separated from the inspiration 832 00:44:45,709 --> 00:44:48,709 that that's my only element of disappointment. 833 00:44:48,749 --> 00:44:51,989 You've taken an idea of the prawn cracker with a sweet chilli sauce 834 00:44:52,029 --> 00:44:56,629 and you poshed it up so much that there's almost no relation to it. 835 00:44:59,949 --> 00:45:03,549 Is a terrible if I say I'm not feeling great? 836 00:45:04,869 --> 00:45:08,429 I think I should've done better and I could've done better 837 00:45:08,469 --> 00:45:10,669 and I didn't and that's sad. 838 00:45:13,749 --> 00:45:18,589 Radha's guilty pleasure is a chocolate orange at Christmas. 839 00:45:18,629 --> 00:45:23,549 She's made a fudge brownie on chocolate soil 840 00:45:23,589 --> 00:45:26,709 with dark chocolate sauce 841 00:45:26,749 --> 00:45:31,149 and kumquats filled with orange liqueur Chantilly cream 842 00:45:31,189 --> 00:45:33,709 served with an orange sorbet. 843 00:45:41,389 --> 00:45:44,389 What I like about your chocolate orange... 844 00:45:44,429 --> 00:45:46,389 ..is that the two are divided, 845 00:45:46,429 --> 00:45:49,029 so they kind of join together in the mouth. 846 00:45:49,069 --> 00:45:51,669 Then, you've got orange Chantilly cream 847 00:45:51,709 --> 00:45:54,909 with what I think is a very nicely made brownie, 848 00:45:54,949 --> 00:45:57,149 and then, you've got the texture of the soil, 849 00:45:57,189 --> 00:45:58,789 which I really like, actually. 850 00:45:58,829 --> 00:46:01,669 So, dare I say, I think this is fabulous. 851 00:46:03,269 --> 00:46:06,909 My favourite bit is the fact that you've actually taken something 852 00:46:06,949 --> 00:46:09,429 like a kumquat and put Chantilly cream in it, 853 00:46:09,469 --> 00:46:10,789 because that's exciting. 854 00:46:10,829 --> 00:46:12,989 It probably shouldn't work but I think it's delicious, 855 00:46:13,029 --> 00:46:15,229 especially with the chocolate. 856 00:46:15,269 --> 00:46:17,669 Your sorbet is absolutely superb. 857 00:46:17,709 --> 00:46:20,949 It's like getting the juice from a chilled orange 858 00:46:20,989 --> 00:46:23,069 squirted onto your tongue. 859 00:46:23,109 --> 00:46:26,829 And then, to have a little crisp chocolate texture underneath - 860 00:46:26,869 --> 00:46:29,469 not too sweet - is really, really nice. 861 00:46:29,509 --> 00:46:31,669 This is jolly good work. 862 00:46:31,709 --> 00:46:32,709 Thank you. 863 00:46:34,189 --> 00:46:36,989 For someone who is a chocolate orange sceptic, 864 00:46:37,029 --> 00:46:40,109 this is a very clever way of making it not just palatable, 865 00:46:40,149 --> 00:46:42,589 but really, truly supremely delicious. 866 00:46:47,389 --> 00:46:50,189 Gregg and William said that they don't like chocolate orange 867 00:46:50,229 --> 00:46:54,109 and I managed to convert them, so I'm feeling very happy. 868 00:46:56,469 --> 00:46:57,629 Buzzing! 869 00:47:02,389 --> 00:47:04,589 As a homage to days out at the football, 870 00:47:04,629 --> 00:47:07,389 eating pie and chips with his dad, 871 00:47:07,429 --> 00:47:10,909 Dean has cooked beef Wellington 872 00:47:10,949 --> 00:47:16,189 with duck fat chips and a bearnaise sauce. 873 00:47:16,229 --> 00:47:18,429 Dean, why have we only got two? 874 00:47:18,469 --> 00:47:21,709 I just think I gave myself too much to do and I got the timings wrong. 875 00:47:21,749 --> 00:47:23,309 It just didn't go to plan, today. 876 00:47:28,629 --> 00:47:31,349 The pastry on the outside of the Wellington is not cooked enough. 877 00:47:31,389 --> 00:47:33,829 The beef inside has not steamed enough, 878 00:47:33,869 --> 00:47:36,789 which means the centre of it's absolutely cold. 879 00:47:36,829 --> 00:47:39,989 The bearnaise sauce, you've used just raw white vinegar in there 880 00:47:40,029 --> 00:47:41,789 and that's really quite sharp. 881 00:47:41,829 --> 00:47:43,269 I appreciate all the hard work. 882 00:47:43,309 --> 00:47:45,629 It's a big thing to try to do in an hour and a half. 883 00:47:45,669 --> 00:47:48,749 But, yeah, it hasn't worked for you. Yeah. 884 00:47:48,789 --> 00:47:51,749 Whilst I actually like the cooking of the...of the beef, 885 00:47:51,789 --> 00:47:54,469 there's too much of it and slightly too overseasoned. 886 00:47:54,509 --> 00:47:56,109 Your chips, on the other hand, 887 00:47:56,149 --> 00:47:58,429 I mean, they are unbelievably delicious. 888 00:47:58,469 --> 00:48:01,029 Crisp on the outside, fluffy on the inside. 889 00:48:01,069 --> 00:48:02,709 So, I congratulate you on the chips. 890 00:48:02,749 --> 00:48:05,149 Well done. 891 00:48:05,189 --> 00:48:07,989 This is everything you need for a good Wellington 892 00:48:08,029 --> 00:48:09,909 but it just needs more cooking. 893 00:48:09,949 --> 00:48:11,429 You just ran out of time. 894 00:48:11,469 --> 00:48:12,989 Gave yourself too much to do. 895 00:48:17,149 --> 00:48:20,589 I pushed myself probably too far, today. 896 00:48:20,629 --> 00:48:24,029 I'm big enough to know when you've not done good enough 897 00:48:24,069 --> 00:48:25,669 and today just wasn't my day. 898 00:48:28,949 --> 00:48:32,149 Inspired by a peanut chocolate bar, 899 00:48:32,189 --> 00:48:35,469 Mark has made a tempered chocolate sphere 900 00:48:35,509 --> 00:48:40,029 filled with chocolate mousse and peanut and cashew nougat 901 00:48:40,069 --> 00:48:45,829 on a roasted hazelnut praline with a miso caramel sauce. 902 00:48:45,869 --> 00:48:48,589 Oh. Oh, you clever boy. 903 00:48:48,629 --> 00:48:49,629 There we go. 904 00:48:50,909 --> 00:48:54,629 Mate, brilliant work. Look at this! 905 00:48:54,669 --> 00:48:56,349 Look at this! 906 00:49:06,949 --> 00:49:11,989 You go through chocolate into almost soft nougat 907 00:49:12,029 --> 00:49:13,989 that's slightly toffee flavoured 908 00:49:14,029 --> 00:49:16,989 and you finish with a salty, crunchy nut. 909 00:49:17,029 --> 00:49:20,229 Mark, you are back with a bang. 910 00:49:20,269 --> 00:49:22,229 That is fantastic. 911 00:49:22,269 --> 00:49:24,149 You tempered chocolate very, very well. 912 00:49:24,189 --> 00:49:26,989 We've got that lovely, shiny dome of chocolate on the outside. 913 00:49:27,029 --> 00:49:28,829 What's inside, though, is really lovely. 914 00:49:28,869 --> 00:49:32,069 Chocolate mousse, which is really rich and dark with cocoa. 915 00:49:32,109 --> 00:49:33,709 Love the brittle underneath. 916 00:49:33,749 --> 00:49:36,749 The textures are good, the flavours are good, the concept's good. 917 00:49:36,789 --> 00:49:38,589 Mark, it's a great dish. 918 00:49:38,629 --> 00:49:41,029 The way that the sphere melted, 919 00:49:41,069 --> 00:49:45,469 when we poured over that hot sauce, was really beautiful. 920 00:49:45,509 --> 00:49:50,229 And you've elevated that famous bar into a dessert 921 00:49:50,269 --> 00:49:53,189 that could be famous for being on the menu of a restaurant. 922 00:49:53,229 --> 00:49:56,069 And as an amateur chef, that's an amazing achievement. 923 00:49:56,109 --> 00:49:57,469 WHISPERS:Thank you. 924 00:50:05,909 --> 00:50:07,029 Wow. 925 00:50:07,069 --> 00:50:09,469 Very emotional but very, very happy. 926 00:50:11,869 --> 00:50:13,669 It feels like I'm in cloud nine. 927 00:50:13,709 --> 00:50:16,949 I mean, getting positive feedback from William Sitwell, 928 00:50:16,989 --> 00:50:19,629 I think it's incredible. It's thrilling. 929 00:50:21,349 --> 00:50:25,109 Martin has recreated his favourite takeaway burger 930 00:50:25,149 --> 00:50:27,749 with a Caribbean twist. 931 00:50:27,789 --> 00:50:33,429 Beer-battered haddock in Jamaican coca bread with tartare sauce 932 00:50:33,469 --> 00:50:37,229 served with chilli salt fries and coleslaw. 933 00:50:43,029 --> 00:50:46,869 I really love your bread but there's no way I could eat all of that. 934 00:50:46,909 --> 00:50:49,269 Your coleslaw doesn't have quite enough bite. 935 00:50:49,309 --> 00:50:51,109 It's not quite fresh enough 936 00:50:51,149 --> 00:50:54,149 to alleviate the heaviness of the Filet-o-Fish. 937 00:50:54,189 --> 00:50:55,949 The chips are a bit sort of pale. 938 00:50:55,989 --> 00:50:59,149 They look limp and they are inedible. 939 00:50:59,189 --> 00:51:01,669 So, this just hasn't worked for me. 940 00:51:01,709 --> 00:51:02,869 MARTIN:OK. 941 00:51:02,909 --> 00:51:05,389 The tartare's tasty. That's good. 942 00:51:05,429 --> 00:51:07,989 But you need lashings of sauce 943 00:51:08,029 --> 00:51:12,029 and we've got a little tiny smear here of tartare sauce. 944 00:51:12,069 --> 00:51:14,069 It needs to be ample. 945 00:51:14,109 --> 00:51:17,309 And I'm sort of sad that you haven't made mayonnaise from scratch, 946 00:51:17,349 --> 00:51:19,349 but used mayonnaise out of a jar. 947 00:51:19,389 --> 00:51:22,189 I mean, it's MasterChef, after all. I know, I should have. 948 00:51:22,229 --> 00:51:23,469 The fish is cooked nicely. 949 00:51:23,509 --> 00:51:26,029 I really, really like your bread. 950 00:51:26,069 --> 00:51:29,269 But we've got a batter that's too thick. 951 00:51:29,309 --> 00:51:31,109 It remains a good idea. 952 00:51:31,149 --> 00:51:34,149 It just needs some more care and attention. 953 00:51:39,269 --> 00:51:40,669 I'm disappointed. 954 00:51:40,709 --> 00:51:44,749 That was probably the weakest of my dishes. 955 00:51:44,789 --> 00:51:47,429 I definitely could've done better on that one. 956 00:51:49,989 --> 00:51:51,429 WILLIAM:Well, thank you very much. 957 00:51:51,469 --> 00:51:53,549 It's been a really interesting day. 958 00:51:53,589 --> 00:51:57,269 But there's been fantastic flavour, really good fun. 959 00:51:57,309 --> 00:51:59,709 I really appreciate the hard work you put into it. 960 00:52:01,069 --> 00:52:02,589 We've now got a job to do. 961 00:52:02,629 --> 00:52:04,629 We have to make a decision. 962 00:52:04,669 --> 00:52:08,269 Two of you, of course, are leaving the competition. 963 00:52:08,309 --> 00:52:10,509 Thank you very much. Off you go. 964 00:52:19,229 --> 00:52:21,709 We are looking for the last four quarterfinalists 965 00:52:21,749 --> 00:52:25,349 of this year's competition. Right now we've got three who are safe 966 00:52:25,389 --> 00:52:27,789 and three I believe are at risk. 967 00:52:29,309 --> 00:52:31,549 Mark has downright amazed me. 968 00:52:31,589 --> 00:52:35,309 That chocolate sphere was just extraordinary. 969 00:52:35,349 --> 00:52:39,109 He poured over hot sauce to melt it into a thing of beauty. 970 00:52:39,149 --> 00:52:40,549 I think it was really clever. 971 00:52:40,589 --> 00:52:43,229 There was texture, there was flavour, there was ambition. 972 00:52:43,269 --> 00:52:47,909 I think Mark has got himself a place in the quarterfinal. Absolutely. 973 00:52:47,949 --> 00:52:50,949 I don't like chocolate orange. Neither does William. 974 00:52:50,989 --> 00:52:53,869 But that dessert by Radha, that was different class. 975 00:52:53,909 --> 00:52:55,629 Very well made chocolate brownie. 976 00:52:55,669 --> 00:52:58,469 And then I loved her orange sorbet. 977 00:52:58,509 --> 00:53:00,069 I think she's shown great work. 978 00:53:00,109 --> 00:53:01,909 Radha's got herself a quarterfinal place. 979 00:53:03,469 --> 00:53:06,829 Hannah's take on the Big Mac I thought was great. 980 00:53:06,869 --> 00:53:10,229 What really, really impressed me and actually made me smile 981 00:53:10,269 --> 00:53:14,109 was the way she'd made that slice of orange cheese. 982 00:53:14,149 --> 00:53:16,509 I thought the burger sauce was great 983 00:53:16,549 --> 00:53:19,149 and the chips she had put inside a cardboard carton so they went 984 00:53:19,189 --> 00:53:21,749 slightly soggy in the middle and they still had the crispy ends. 985 00:53:21,789 --> 00:53:24,029 I thought it was fun and I thought it was well presented. 986 00:53:24,069 --> 00:53:25,869 Hannah deserves a place in the quarterfinal. 987 00:53:27,149 --> 00:53:30,709 Farokh said that his guilty pleasure was prawn crackers 988 00:53:30,749 --> 00:53:32,189 with sweet chilli sauce. 989 00:53:32,229 --> 00:53:35,429 He made a very nice prawn bisque, 990 00:53:35,469 --> 00:53:37,469 and that cracker was clever. 991 00:53:37,509 --> 00:53:40,709 But it didn't resemble or taste anything like 992 00:53:40,749 --> 00:53:43,069 a prawn cracker and sweet chilli sauce. 993 00:53:44,189 --> 00:53:46,349 Dean, he wanted to do the poshest pie in the world, 994 00:53:46,389 --> 00:53:47,669 so we got a beef Wellington, 995 00:53:47,709 --> 00:53:50,149 we ended up with two beef Wellingtons, not three. 996 00:53:50,189 --> 00:53:53,109 He made nice chips, but that beef Wellington, 997 00:53:53,149 --> 00:53:55,029 the pastry wasn't cooked enough. 998 00:53:55,069 --> 00:53:59,189 The beef inside wasn't cooked enough. It was a disaster. 999 00:53:59,229 --> 00:54:01,829 My heart goes out to Dean. I like what he was attempting. 1000 00:54:01,869 --> 00:54:03,269 He just ran out of time. 1001 00:54:04,509 --> 00:54:08,189 Martin gave us a dish which was inspired by the Filet-O-Fish. 1002 00:54:08,229 --> 00:54:10,429 The fish flaked away well, it was cooked nicely, 1003 00:54:10,469 --> 00:54:12,589 but the batter was very, very thick. 1004 00:54:12,629 --> 00:54:16,389 The bread was great, but we didn't have enough tartare sauce inside, 1005 00:54:16,429 --> 00:54:18,269 and he didn't even make his own mayonnaise. 1006 00:54:21,309 --> 00:54:24,709 If I go home at this stage, I'm still going to hold my head up high 1007 00:54:24,749 --> 00:54:29,069 and go, "You know what? I did everything I could possibly do, 1008 00:54:29,109 --> 00:54:30,909 "so I'll take that." 1009 00:54:32,549 --> 00:54:36,349 I'm hoping they want to keep me around. 1010 00:54:36,389 --> 00:54:40,029 I've got quite a few things in store, so let's hope, let's hope. 1011 00:54:41,509 --> 00:54:45,509 If I was given another opportunity to get through to that quarterfinal, 1012 00:54:45,549 --> 00:54:48,349 I would bite your hand off for it. 1013 00:54:48,389 --> 00:54:50,109 I would love to stay. 1014 00:55:02,869 --> 00:55:04,189 Well done. 1015 00:55:04,229 --> 00:55:07,669 We really admire your ambition and your hard work, 1016 00:55:07,709 --> 00:55:10,709 believe me, we do. Thank you very, very much indeed. 1017 00:55:11,829 --> 00:55:15,869 There was one cook today who was simply outstanding. 1018 00:55:18,069 --> 00:55:21,109 Mark, congratulations, you've got yourself a quarterfinal place. 1019 00:55:24,189 --> 00:55:25,709 There were then two other people 1020 00:55:25,749 --> 00:55:28,669 we felt delivered great food with real style 1021 00:55:28,709 --> 00:55:30,989 worthy of a MasterChef quarterfinal place. 1022 00:55:33,909 --> 00:55:35,069 Radha. 1023 00:55:35,109 --> 00:55:36,909 Hannah. 1024 00:55:36,949 --> 00:55:38,349 Congratulations. 1025 00:55:44,269 --> 00:55:45,749 One more quarterfinal place left. 1026 00:55:51,149 --> 00:55:52,469 Farokh. 1027 00:55:53,869 --> 00:55:54,989 Congratulations. 1028 00:55:56,789 --> 00:56:00,509 Martin, Dean, 1029 00:56:00,549 --> 00:56:02,709 thank you very much for a great competition. 1030 00:56:02,749 --> 00:56:04,109 You're leaving us. Thank you. 1031 00:56:08,029 --> 00:56:10,509 Naturally disappointed at going home, 1032 00:56:10,549 --> 00:56:13,149 but it just didn't work for me today. 1033 00:56:13,189 --> 00:56:14,669 It doesn't take the shine off 1034 00:56:14,709 --> 00:56:17,749 how great it's been to come to MasterChef and cook in the kitchen. 1035 00:56:19,109 --> 00:56:21,789 You know, I might get a job making chips somewhere. 1036 00:56:21,829 --> 00:56:24,509 No regrets whatsoever. 1037 00:56:24,549 --> 00:56:27,389 It's something which I'll treasure for the rest of my life. 1038 00:56:27,429 --> 00:56:29,509 Been an absolutely wonderful experience, 1039 00:56:29,549 --> 00:56:32,149 and I'm excited to get straight back into a kitchen. 1040 00:56:33,829 --> 00:56:36,789 Aaah! I can't believe it! 1041 00:56:36,829 --> 00:56:39,069 I am still here. 1042 00:56:39,109 --> 00:56:41,149 I am absolutely loving it. 1043 00:56:41,189 --> 00:56:44,869 The more difficult it gets, the more I enjoy it, 1044 00:56:44,909 --> 00:56:46,829 which is a bit weird. 1045 00:56:46,869 --> 00:56:51,029 MasterChef quarterfinalist has got a pretty good ring to it, hasn't it? 1046 00:56:51,069 --> 00:56:53,869 I'll be carrying that one around quite proudly forever. 1047 00:56:55,669 --> 00:57:00,189 I can't stop smiling. To call myself a MasterChef quarterfinalist 1048 00:57:00,229 --> 00:57:02,189 is just absolutely amazing. 1049 00:57:03,269 --> 00:57:04,829 Great day today. 1050 00:57:04,869 --> 00:57:08,109 I'm going to celebrate with a good glass of red wine. 1051 00:57:08,149 --> 00:57:11,069 Can call ourselves quarterfinalists. I know! 1052 00:57:11,109 --> 00:57:13,589 That's my middle name, so... THEY LAUGH 1053 00:57:13,629 --> 00:57:16,429 Next time, it's the quarterfinal, 1054 00:57:16,469 --> 00:57:22,589 and Radha, Mark, Hannah and Farokh 1055 00:57:22,629 --> 00:57:24,989 face their toughest challenge yet... 1056 00:57:26,229 --> 00:57:29,229 That is so off-the-charts delicious. 1057 00:57:29,269 --> 00:57:33,909 ..as they battle for a place in the semifinals. 1058 00:57:33,949 --> 00:57:35,549 Ooh! Oh! 1059 00:57:35,589 --> 00:57:37,269 You've been squashed. 1060 00:57:40,629 --> 00:57:42,029 I find this adorable.