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.