1 00:00:03,155 --> 00:00:04,795 MasterChef is back. 2 00:00:05,795 --> 00:00:08,235 Of the thousands who applied, 3 00:00:08,235 --> 00:00:13,235 only 45 of the country's best home cooks have been chosen. 4 00:00:13,235 --> 00:00:14,555 Whoo! 5 00:00:15,515 --> 00:00:19,755 Each week, nine will battle for a place in the quarterfinal. 6 00:00:19,755 --> 00:00:21,235 It's going to be a tight ride. 7 00:00:21,235 --> 00:00:22,475 Ooh! 8 00:00:22,475 --> 00:00:23,675 JOHN: Whoa! 9 00:00:23,675 --> 00:00:25,035 Yeah, it's pressure. 10 00:00:25,035 --> 00:00:26,755 I'm shaking like a leaf. 11 00:00:26,755 --> 00:00:28,355 Wow! Steam up. 12 00:00:28,355 --> 00:00:32,075 But they must first audition to prove their worth. 13 00:00:32,075 --> 00:00:34,755 It's really, really nice. 14 00:00:35,915 --> 00:00:38,115 Those that make it will embark 15 00:00:38,115 --> 00:00:41,195 on the culinary adventure of a lifetime. 16 00:00:41,195 --> 00:00:44,075 So we need to pick it up. Let's go, guys, yeah? Go. 17 00:00:44,075 --> 00:00:45,795 Guys, I need these desserts! 18 00:00:45,795 --> 00:00:46,995 I need them! 19 00:00:46,995 --> 00:00:50,515 The wheels have come off. Let's get some energy in here. 20 00:00:50,515 --> 00:00:53,075 I mean, that is a glorious plate of food. 21 00:00:53,075 --> 00:00:58,795 As they compete for the title of MasterChef Champion 2022. 22 00:00:59,955 --> 00:01:02,475 This is our last group of new contestants. 23 00:01:03,555 --> 00:01:05,955 Today is a day for something special. 24 00:01:12,875 --> 00:01:17,715 It's early morning and nine new amateur cooks are arriving 25 00:01:17,715 --> 00:01:20,315 for their MasterChef audition. 26 00:01:23,795 --> 00:01:25,435 So surreal. 27 00:01:25,435 --> 00:01:26,675 I don't live far away, 28 00:01:26,675 --> 00:01:28,875 so I've been practising the walk down the canal. 29 00:01:28,875 --> 00:01:32,715 That's really sad, isn't it? I shouldn't say that, um, but I have. 30 00:01:32,715 --> 00:01:34,435 People have told me I'm amazing at cooking 31 00:01:34,435 --> 00:01:36,115 and I really want to prove them right. 32 00:01:36,115 --> 00:01:38,355 And there's people that have told me I'm not, 33 00:01:38,355 --> 00:01:40,675 and I want to prove them wrong. 34 00:01:42,955 --> 00:01:44,795 I'm ridiculously competitive. 35 00:01:44,795 --> 00:01:47,235 Whether it's board games, card games... 36 00:01:48,555 --> 00:01:49,595 ..I have to win. 37 00:01:51,835 --> 00:01:54,795 Congratulations on making it to the MasterChef Kitchen. 38 00:01:54,795 --> 00:01:56,915 You are this year's last heat 39 00:01:56,915 --> 00:02:01,395 and we need to tell you the standard this year is pretty good. 40 00:02:02,795 --> 00:02:06,115 This, your first round, is an audition 41 00:02:06,115 --> 00:02:10,715 and we have asked you to cook for us your signature dish. 42 00:02:11,795 --> 00:02:13,955 Instead of Gregg and I wandering around the kitchen 43 00:02:13,955 --> 00:02:15,195 and watching what you're doing, 44 00:02:15,195 --> 00:02:18,675 we'll be through those doors in the brand-new tasting room. 45 00:02:19,675 --> 00:02:22,755 We won't know what sort of cook you are, whether you're tidy, 46 00:02:22,755 --> 00:02:26,355 whether you're good with knives - we won't be able to see any of that. 47 00:02:26,355 --> 00:02:28,235 We'll only be able to taste the food, 48 00:02:28,235 --> 00:02:31,075 so you've got to deliver something fantastic. 49 00:02:32,035 --> 00:02:34,475 We will choose our favourite three dishes, 50 00:02:34,475 --> 00:02:37,875 and the cooks of those dishes will get themselves an apron. 51 00:02:37,875 --> 00:02:41,195 The six cooks left, you will get a chance to cook again 52 00:02:41,195 --> 00:02:46,915 and hopefully grab one of the last four remaining aprons 53 00:02:46,915 --> 00:02:48,715 in this year's competition. 54 00:02:50,235 --> 00:02:52,435 We wish you the very best of luck. 55 00:02:52,435 --> 00:02:55,995 We look forward to tasting your food. Very much. Good luck. 56 00:02:59,275 --> 00:03:00,595 They look scared. 57 00:03:00,595 --> 00:03:02,035 Oh, dear. 58 00:03:02,035 --> 00:03:05,555 Can I cry now? So nervous! 59 00:03:05,555 --> 00:03:09,595 Surprised, but it's MasterChef, so you've got to expect the unexpected. 60 00:03:10,595 --> 00:03:12,675 JOHN: Our nine's first time in the MasterChef kitchen, 61 00:03:12,675 --> 00:03:15,955 and you and I are not there to calm their nerves or to reassure them. 62 00:03:15,955 --> 00:03:19,555 If they like it, happy days. If not, bus fair home, innit? 63 00:03:20,595 --> 00:03:22,315 I'm like a duck on water. 64 00:03:22,315 --> 00:03:25,235 I sort of paddle above, but I'm calm underneath. 65 00:03:25,235 --> 00:03:28,235 So upside-down duck, that's me. 66 00:03:28,235 --> 00:03:30,755 I'm the duck paddling like mad underneath. 67 00:03:32,075 --> 00:03:33,595 I'm not an upside-down duck. 68 00:03:34,635 --> 00:03:36,235 I don't want to go home. 69 00:03:36,235 --> 00:03:39,875 I'm definitely going to go above and beyond to take that apron. 70 00:03:39,875 --> 00:03:41,595 Yeah, I think it'd look good on me. 71 00:03:43,115 --> 00:03:46,395 The contestants will audition in groups of three... 72 00:03:46,395 --> 00:03:47,915 Dinner time! 73 00:03:47,915 --> 00:03:52,675 ..and have one hour and 20 minutes to cook their signature dish. 74 00:03:52,675 --> 00:03:54,835 I hope they've really practised these dishes. 75 00:03:54,835 --> 00:03:57,355 The only way to get through an audition is to make sure 76 00:03:57,355 --> 00:03:58,755 you know your lines. 77 00:04:01,315 --> 00:04:05,155 First up will be Dean, a 41-year-old full-time dad 78 00:04:05,155 --> 00:04:07,755 and public speaker from Edinburgh. 79 00:04:07,755 --> 00:04:10,115 I've a crazy house, all boys, 80 00:04:10,115 --> 00:04:13,195 smelly feet and loving football and boxing. 81 00:04:14,635 --> 00:04:17,075 We kind of cook what we see on the telly. 82 00:04:18,155 --> 00:04:21,755 Dean - here's a classic cook, if ever you've seen one - 83 00:04:21,755 --> 00:04:23,995 pan-roasted venison loin, 84 00:04:23,995 --> 00:04:27,235 pancetta and black pudding crumble - I like that - 85 00:04:27,235 --> 00:04:29,235 marsala wine and a blackberry jus. 86 00:04:30,235 --> 00:04:31,635 This could be beautiful. 87 00:04:34,355 --> 00:04:37,355 This is my son Michael's favourite, one of his favourite things to eat, 88 00:04:37,355 --> 00:04:40,835 so a little hat tip to him, plus it tastes nice, so... 89 00:04:40,835 --> 00:04:42,275 it shows a little bit of skill. 90 00:04:43,395 --> 00:04:47,955 Fondant potatoes - dun duh-dun dun daaah! 91 00:04:47,955 --> 00:04:49,795 They're not looking too bad, are they? 92 00:04:49,795 --> 00:04:52,675 If there has been an Achilles heel with this competition, 93 00:04:52,675 --> 00:04:54,195 it's been the fondant potato. 94 00:04:54,195 --> 00:04:56,675 Not bad. I've not embarrassed my kids yet. 95 00:04:56,675 --> 00:05:01,475 Dean is setting us up here for a fine-dining experience 96 00:05:01,475 --> 00:05:04,595 and his dish has got to match it, it's got to look the part. 97 00:05:05,795 --> 00:05:08,435 So, back in 2012, I was diagnosed with multiple sclerosis, 98 00:05:08,435 --> 00:05:11,835 which left me feeling a little bit vulnerable, a little bit scared, 99 00:05:11,835 --> 00:05:16,235 and I decided, right, OK, I've got to get up and give it a doing. 100 00:05:16,235 --> 00:05:20,315 Giving it a doing is a Scottish term for beating something up. 101 00:05:20,315 --> 00:05:23,155 I've done seven marathons. I've done a triathlon, 102 00:05:23,155 --> 00:05:26,235 so I'm hoping to draw on some of that 103 00:05:26,235 --> 00:05:29,315 and make it work for me in the MasterChef kitchen. 104 00:05:30,195 --> 00:05:33,635 Dean, just smash it, mate. Smash it. Thank you very much, thank you. 105 00:05:33,635 --> 00:05:36,595 Be an absolute Scottish gangster and smash this. 106 00:05:36,595 --> 00:05:38,715 My son Michael told me if I don't get an apron, 107 00:05:38,715 --> 00:05:40,115 don't bother coming home, 108 00:05:40,115 --> 00:05:41,755 so I could be homeless after today. 109 00:05:41,755 --> 00:05:43,715 HUMS TO HERSELF 110 00:05:43,715 --> 00:05:48,075 23-year-old Radha is a law graduate from Bradford. 111 00:05:48,075 --> 00:05:51,715 University, I basically just lived off cheese toasties 112 00:05:51,715 --> 00:05:53,995 but, since lockdown, since being home, 113 00:05:53,995 --> 00:05:56,395 Mum and Dad have been teaching me to cook. 114 00:05:56,395 --> 00:05:59,435 Over the last few months, cooking's literally been everything. 115 00:06:01,275 --> 00:06:03,075 My mum's Indian and my dad's English, 116 00:06:03,075 --> 00:06:05,755 so a lot of the food I eat is Indian food. 117 00:06:05,755 --> 00:06:07,715 I'm making phaldari koftas, 118 00:06:07,715 --> 00:06:10,875 which are basically like a vegetarian meatball. 119 00:06:10,875 --> 00:06:12,315 It's got a sweet filling 120 00:06:12,315 --> 00:06:15,275 with, like, cheese and cranberries and everything. 121 00:06:15,275 --> 00:06:18,155 We've never had a phaldari on MasterChef before, 122 00:06:18,155 --> 00:06:19,555 and that excites me. 123 00:06:20,755 --> 00:06:22,675 Then you've got this makhani sauce. 124 00:06:22,675 --> 00:06:25,235 It comes from the Punjab, with butter and cream, 125 00:06:25,235 --> 00:06:27,275 very, very rich with tomatoes. 126 00:06:28,515 --> 00:06:30,715 Pilau rice is going to be quite bland. 127 00:06:30,715 --> 00:06:32,955 Roti is also bland. 128 00:06:32,955 --> 00:06:36,755 Whatever this kofta is, it's got to have loads of spice. 129 00:06:37,835 --> 00:06:40,675 I don't like spice. I really do not like spice. 130 00:06:41,715 --> 00:06:45,315 So...I'm not a really good Indian, am I? 131 00:06:45,315 --> 00:06:48,155 It's going to have a little bit of chilli, but not too much. 132 00:06:49,235 --> 00:06:52,035 And how's this vegetarian Indian dish coming on? 133 00:06:52,035 --> 00:06:57,115 I forgot to put my potato in these so I'm going to redo them, 134 00:06:57,115 --> 00:07:00,195 but I think I've got enough time, so it should be OK. 135 00:07:00,195 --> 00:07:01,995 Listen, you're smiling, so that's a good sign. 136 00:07:01,995 --> 00:07:04,795 If I'm not smiling, I'm crying, so... 137 00:07:07,275 --> 00:07:08,915 Right, you've got this, son. 138 00:07:09,915 --> 00:07:13,995 Next up is Martin, a 50-year-old vintage wholesaler 139 00:07:13,995 --> 00:07:17,595 and marathon enthusiast from the West Midlands. 140 00:07:18,515 --> 00:07:19,875 I am very competitive, 141 00:07:19,875 --> 00:07:21,635 I've got to admit. I'm not going to lie. 142 00:07:22,595 --> 00:07:25,275 I do Boston Marathon, New York Marathon. 143 00:07:25,275 --> 00:07:28,635 I'm not a world-class runner, but I'm not half bad. 144 00:07:29,875 --> 00:07:31,715 I've tested myself on the road and 145 00:07:31,715 --> 00:07:34,315 thought, "Why not test myself in the kitchen 146 00:07:34,315 --> 00:07:38,755 "with some spoons and a hob and see how it goes?" 147 00:07:41,555 --> 00:07:43,035 What are you making, Martin? 148 00:07:43,035 --> 00:07:46,315 Caribbean sweet chicken thighs... Ooh! ..with basmati rice, 149 00:07:46,315 --> 00:07:50,435 Jamaican gravy and cucumber, red onion salad to go with it, 150 00:07:50,435 --> 00:07:53,075 if it gets a bit too hot. Ooh, sounds yummy. 151 00:07:54,635 --> 00:07:57,675 Martin's Jamaican sweet brown chicken thighs - 152 00:07:57,675 --> 00:07:59,475 there's probably brown sugar in there. 153 00:07:59,475 --> 00:08:02,515 That chicken's got to be lovely and crispy on the outside. 154 00:08:03,555 --> 00:08:06,315 Got to get the gravy on the go. 155 00:08:06,315 --> 00:08:09,035 I'll be using this pan here because obviously it's a waste 156 00:08:09,035 --> 00:08:11,075 to get all that great flavour off the chicken 157 00:08:11,075 --> 00:08:12,675 and not stick it in the gravy. 158 00:08:12,675 --> 00:08:14,395 So that is the plan of action. 159 00:08:15,755 --> 00:08:19,755 The gravy is very close to giving that boom-boom sensation. 160 00:08:19,755 --> 00:08:24,355 Hopefully, John and Gregg will go, "Yeah, give that man an apron now." 161 00:08:24,355 --> 00:08:28,115 OK, so, I've tasted that. I'm liking that. Hopefully they will. 162 00:08:31,435 --> 00:08:35,235 Full-time dad Dean has just ten minutes to serve up. 163 00:08:35,235 --> 00:08:36,355 Perfect, thank you. 164 00:08:37,675 --> 00:08:40,595 About another four or five minutes, I think. 165 00:08:43,235 --> 00:08:44,315 MARTIN: Dean! 166 00:08:44,315 --> 00:08:45,795 You nearly ready to plate up? 167 00:08:45,795 --> 00:08:48,235 Almost. I thought I was about to set it on fire a minute ago, 168 00:08:48,235 --> 00:08:50,475 but we're all right. OK. Happy days. 169 00:08:54,395 --> 00:08:55,515 Hm! 170 00:08:56,595 --> 00:08:57,595 Yes, Dean! 171 00:08:59,595 --> 00:09:03,075 Yeah, I'm quite happy with that. Oh, that venison looks great. 172 00:09:03,075 --> 00:09:04,915 Is it good? Ooh, look at that. 173 00:09:06,115 --> 00:09:08,955 Go on, Dean. Looks amazing. Looks great. 174 00:09:12,275 --> 00:09:14,555 Hey! Hey, Dean. 175 00:09:14,555 --> 00:09:15,675 How are you doing? 176 00:09:15,675 --> 00:09:17,195 Hey! 177 00:09:18,395 --> 00:09:22,435 Full-time dad Dean has served pan-roasted venison loin, 178 00:09:22,435 --> 00:09:26,275 fondant potatoes, carrot puree 179 00:09:26,275 --> 00:09:29,035 and a pancetta and black pudding crumble, 180 00:09:29,035 --> 00:09:32,115 with a marsala wine and blackberry jus. 181 00:09:32,915 --> 00:09:34,595 Your food smells great. 182 00:09:34,595 --> 00:09:35,795 That's a start, I suppose. 183 00:09:35,795 --> 00:09:37,195 And it looks great. 184 00:09:42,475 --> 00:09:45,235 Your venison, it's cooked very, very nicely. 185 00:09:45,235 --> 00:09:48,075 I love that black pudding crumb with the pancetta. 186 00:09:48,075 --> 00:09:50,035 You've really cooked the black pudding 187 00:09:50,035 --> 00:09:52,635 and got it to go nice and crispy. That's great. 188 00:09:52,635 --> 00:09:57,595 Your sauce is very rich and could probably be a little bit less thick. 189 00:09:57,595 --> 00:09:59,715 But, if this is what you're doing at home 190 00:09:59,715 --> 00:10:00,875 and you're teaching yourself, 191 00:10:00,875 --> 00:10:02,395 I'm really impressed. 192 00:10:02,395 --> 00:10:03,995 Thank you. 193 00:10:03,995 --> 00:10:05,835 We've had many, many raw fondant potatoes 194 00:10:05,835 --> 00:10:09,075 in the competition this year. Yours are perfectly soft. 195 00:10:09,075 --> 00:10:10,515 Well done. 196 00:10:10,515 --> 00:10:12,315 This is decent work, mate. Thank you. 197 00:10:12,315 --> 00:10:13,955 Not bad at all. 198 00:10:13,955 --> 00:10:15,595 Keep an eye on you. Thank you, Dean. 199 00:10:15,595 --> 00:10:17,395 Cheers, guys. Have a good one. 200 00:10:20,155 --> 00:10:22,475 BIG SIGH 201 00:10:22,475 --> 00:10:24,435 The concept is great, 202 00:10:24,435 --> 00:10:26,595 the presentation is fantastic. 203 00:10:26,595 --> 00:10:28,155 Brilliant, yeah. 204 00:10:28,155 --> 00:10:31,435 The comments were unbelievable, so I'm kind of really buzzing. 205 00:10:31,435 --> 00:10:32,515 To be honest with you, 206 00:10:32,515 --> 00:10:34,915 I've come out of there feeling on top of the world. 207 00:10:37,915 --> 00:10:39,195 I'm pretty chuffed. 208 00:10:43,195 --> 00:10:46,075 Do me a favour, don't make it too good cos I want one of those aprons. 209 00:10:46,075 --> 00:10:47,875 Ah, yeah. OK? Yeah, yeah. 210 00:10:50,715 --> 00:10:52,875 Radha, you got five minutes. 211 00:10:52,875 --> 00:10:54,555 OK, thank you. 212 00:10:54,555 --> 00:10:56,515 I think it's all going, OK. 213 00:10:56,515 --> 00:10:59,675 Everything tastes good, so hopefully it'll all taste good together. 214 00:10:59,675 --> 00:11:01,195 Go, Radha! 215 00:11:06,555 --> 00:11:10,035 Oh, wow, that looks good. That looks good. It smells good. 216 00:11:10,035 --> 00:11:11,315 Just nail it! 217 00:11:12,875 --> 00:11:15,115 Hello. Hey. Oh, wow. 218 00:11:17,315 --> 00:11:20,395 Law graduate Radha has cooked phaldari, 219 00:11:20,395 --> 00:11:24,995 vegetable and potato koftas filled with paneer and Cheddar cheese, 220 00:11:24,995 --> 00:11:26,835 sultanas and cranberries, 221 00:11:26,835 --> 00:11:30,355 served with pea pilau rice, coriander, 222 00:11:30,355 --> 00:11:31,955 pomegranate seeds, 223 00:11:31,955 --> 00:11:36,435 and a makhani tomato curry sauce with a roti on the side. 224 00:11:40,835 --> 00:11:42,515 I'm loving these koftas. 225 00:11:42,515 --> 00:11:45,275 They are light, they've got a crispy coating on the outside. 226 00:11:45,275 --> 00:11:47,395 They're quite mild with cheese. 227 00:11:47,395 --> 00:11:51,075 And then you get the sweet sharpness of cranberry in there 228 00:11:51,075 --> 00:11:53,475 and your sauce matches it all perfectly. 229 00:11:53,475 --> 00:11:57,355 There's a slight sweetness to that, and heat, and real creaminess. 230 00:11:57,355 --> 00:11:58,755 You'll be pleased to know 231 00:11:58,755 --> 00:12:01,075 I think your food tastes absolutely lovely. 232 00:12:02,875 --> 00:12:05,475 Would you have been happier if I didn't like it? 233 00:12:05,475 --> 00:12:08,915 No, it's just a shock, isn't it? That somebody likes your food? 234 00:12:08,915 --> 00:12:10,355 Yeah. 235 00:12:11,955 --> 00:12:14,475 Your rice is cooked really nicely, I like the fact you've actually 236 00:12:14,475 --> 00:12:16,435 boiled those pieces - they're lovely and soft. 237 00:12:16,435 --> 00:12:18,315 I think your breads are really nicely made. 238 00:12:18,315 --> 00:12:20,715 They're lovely and crisp and they taste great. 239 00:12:20,715 --> 00:12:23,955 I'd like some more spice in that sauce, just to make it really 240 00:12:23,955 --> 00:12:26,795 come to life a bit, but I think it's a good dish. 241 00:12:26,795 --> 00:12:28,235 Thank you. 242 00:12:32,875 --> 00:12:35,955 I think what we're seeing is a young cook developing. 243 00:12:35,955 --> 00:12:39,475 Yeah. It's exciting to see how far she can go. 244 00:12:39,475 --> 00:12:41,555 Oh, I don't even know if I can put it into words 245 00:12:41,555 --> 00:12:45,155 how I'm feeling right now - there's so many different emotions. 246 00:12:45,155 --> 00:12:46,915 I was pleased with all of the flavours. 247 00:12:46,915 --> 00:12:49,115 That's how I would have personally served it. 248 00:12:49,115 --> 00:12:51,595 But, obviously, everyone's got a different taste palate. 249 00:12:56,035 --> 00:12:58,715 Right. Bang, bang, that's done, that's done. 250 00:12:58,715 --> 00:12:59,995 Yeah. 251 00:12:59,995 --> 00:13:02,915 Martin, got two minutes. OK, cool. Thank you very much. 252 00:13:06,155 --> 00:13:07,835 Be ready to serve it up. 253 00:13:12,315 --> 00:13:13,915 Yeah, I'm happy with that. 254 00:13:13,915 --> 00:13:16,515 That's good, man. Trust me, that's tasty. 255 00:13:18,155 --> 00:13:19,995 Oh, good luck. Thanks very much. 256 00:13:19,995 --> 00:13:23,075 Going to smash it. I'd like to think so. 257 00:13:23,075 --> 00:13:25,115 Well done, Martin. Thank you. 258 00:13:28,355 --> 00:13:30,795 Business owner Martin has made his take 259 00:13:30,795 --> 00:13:33,235 on Jamaican brown stewed chicken. 260 00:13:33,235 --> 00:13:36,195 Chicken thighs marinated in brown sugar, 261 00:13:36,195 --> 00:13:39,715 scotch bonnet chillies, paprika and soy, 262 00:13:39,715 --> 00:13:41,955 served with basmati rice, 263 00:13:41,955 --> 00:13:45,635 a cucumber, red onion, coriander and lime salad, 264 00:13:45,635 --> 00:13:48,475 and a spicy Jamaican chicken gravy. 265 00:13:54,355 --> 00:13:57,555 This may well be one of the best bits of chicken I've ever had. 266 00:13:58,875 --> 00:14:00,835 And it is so moist. 267 00:14:00,835 --> 00:14:03,795 A couple of chews and it's dissolving on my tongue. 268 00:14:03,795 --> 00:14:06,155 The glaze has got saltiness, the glaze has got a little bit 269 00:14:06,155 --> 00:14:08,515 of sweetness and the glaze has a creeping heat. 270 00:14:08,515 --> 00:14:09,915 Your rice is nicely cooked. 271 00:14:09,915 --> 00:14:11,635 The salad's very interesting. 272 00:14:11,635 --> 00:14:14,755 Lots of coriander, a little bit of lime to make it refreshing. 273 00:14:14,755 --> 00:14:16,595 I'm really interested in you. 274 00:14:18,035 --> 00:14:21,155 Your chicken is beautifully cooked and sticky on the outside, 275 00:14:21,155 --> 00:14:23,315 reminds me of chicken yakitori. 276 00:14:23,315 --> 00:14:27,075 Your gravy, I'm finding too salty. OK. 277 00:14:27,075 --> 00:14:30,835 But I have to tell you, if that wasn't quite so salty, 278 00:14:30,835 --> 00:14:32,715 I'd be in raptures about this dish. 279 00:14:37,835 --> 00:14:40,475 That chicken is beautiful. It's great chicken. It's beautiful. 280 00:14:40,475 --> 00:14:43,475 Yeah, it's great. My word. 281 00:14:43,475 --> 00:14:45,195 Ooo... 282 00:14:45,195 --> 00:14:48,915 Wow. I really was genuinely standing there, really gobsmacked. 283 00:14:51,035 --> 00:14:53,475 They were still eating the chicken when I left, 284 00:14:53,475 --> 00:14:55,915 so that's not a bad sign. That's not a bad sign! 285 00:15:00,195 --> 00:15:04,635 Back in the kitchen, the next three competitors are hard at work. 286 00:15:04,635 --> 00:15:07,955 I hope this is an Apron winning dish, yeah. 287 00:15:07,955 --> 00:15:11,835 31-year-old childcare worker Angela, from Yorkshire, 288 00:15:11,835 --> 00:15:15,875 enjoyed foraging as a child with her family. 289 00:15:15,875 --> 00:15:19,275 My mum used to take my brother and me walking and I just remember her 290 00:15:19,275 --> 00:15:21,715 being like, "Gather all these nettles." 291 00:15:21,715 --> 00:15:24,155 Then we took them home, and then she made this amazing soup. 292 00:15:26,555 --> 00:15:29,795 I just loved it, and I went and told all my friends at school the next 293 00:15:29,795 --> 00:15:32,475 day that I'd eaten nettles. They thought I was crazy. 294 00:15:32,475 --> 00:15:34,715 Angela, she's cooking pan fried sea bass 295 00:15:34,715 --> 00:15:36,955 served with nettle gnocchi in pesto. 296 00:15:38,555 --> 00:15:42,035 Pea puree, vegetables with garlic and pancetta, 297 00:15:42,035 --> 00:15:43,355 and a Parmesan crisp. 298 00:15:45,675 --> 00:15:48,435 I love gnocchi, my children love gnocchi, 299 00:15:48,435 --> 00:15:50,795 and nettles is like the key to my childhood, 300 00:15:50,795 --> 00:15:53,835 so I wanted to add to that element and just make something 301 00:15:53,835 --> 00:15:56,435 that's kind of like a hug on a plate. 302 00:15:57,635 --> 00:15:59,475 Nettle's a lovely ingredient. 303 00:15:59,475 --> 00:16:01,355 Tastes like a stronger spinach. 304 00:16:01,355 --> 00:16:04,555 The only time consuming thing here is the gnocchi. 305 00:16:04,555 --> 00:16:07,195 Everything else can be done in minutes. 306 00:16:07,195 --> 00:16:09,115 But gnocchi is difficult. 307 00:16:09,115 --> 00:16:10,755 You have to do it really, really fast 308 00:16:10,755 --> 00:16:12,595 otherwise it goes too hard. 309 00:16:12,595 --> 00:16:14,315 Texturally, it has to be right. 310 00:16:14,315 --> 00:16:15,715 So, yeah, wish me luck. 311 00:16:15,715 --> 00:16:17,355 EQUIPMENT CLANKS ON FLOOR 312 00:16:17,355 --> 00:16:18,995 LAUGHING 313 00:16:20,955 --> 00:16:24,875 Also competing for an apron is Mauritian-born Zizi, 314 00:16:24,875 --> 00:16:28,475 a 56-year-old business analyst from Oxfordshire. 315 00:16:30,955 --> 00:16:32,595 My dad is my biggest influence. 316 00:16:32,595 --> 00:16:36,475 He's Mauritian, so I started doing Mauritian cooking 317 00:16:36,475 --> 00:16:39,075 and writing down the recipes when he was doing the cooking at home. 318 00:16:40,395 --> 00:16:41,835 And I kind of took it from there. 319 00:16:43,155 --> 00:16:44,915 I'm in the zone. 320 00:16:44,915 --> 00:16:46,995 I'm not in the zone at all! 321 00:16:49,715 --> 00:16:52,115 Zizi's doing us a Mauritian rougaille 322 00:16:52,115 --> 00:16:54,395 with celeriac steaks, coconut chutney, 323 00:16:54,395 --> 00:16:56,835 coriander chutney and little chilli bites. 324 00:16:58,275 --> 00:17:00,035 We know the food of Mauritian islands. 325 00:17:00,035 --> 00:17:01,755 It is bold. It's fusion. 326 00:17:01,755 --> 00:17:04,275 It's brought together from various places around the world. 327 00:17:07,675 --> 00:17:10,795 Each Mauritian family have their own rougaille recipe. 328 00:17:10,795 --> 00:17:14,595 This one that my dad used to do, it's onions, garlic, chilli, ginger. 329 00:17:18,715 --> 00:17:19,875 All right. 330 00:17:19,875 --> 00:17:21,395 I'm going to the fryer. 331 00:17:21,395 --> 00:17:23,035 Little chilli bites. 332 00:17:23,035 --> 00:17:24,795 I bought them in the street in Mauritius, 333 00:17:24,795 --> 00:17:26,555 and they're like a little doughnut, 334 00:17:26,555 --> 00:17:28,675 like a little beignet, but with chilli in them, 335 00:17:28,675 --> 00:17:30,275 and they're delicious. 336 00:17:32,795 --> 00:17:35,155 John and Gregg, I hope they're kind. 337 00:17:36,355 --> 00:17:38,155 That's a nice one. 338 00:17:38,155 --> 00:17:42,275 I don't want them to push the plate away going, "What is that?!" 339 00:17:42,275 --> 00:17:44,915 People say I'm a good cook. 340 00:17:44,915 --> 00:17:47,355 Or are they lying? We'll soon find out. 341 00:17:50,395 --> 00:17:51,795 Sorry, this noise is horrible. 342 00:17:51,795 --> 00:17:55,075 32-year-old Amedeo is a marine officer 343 00:17:55,075 --> 00:17:59,515 regulating the British fishing industry out of Lowestoft, 344 00:17:59,515 --> 00:18:03,795 who enjoys recreating his Italian family's recipes. 345 00:18:03,795 --> 00:18:06,035 I come from the south of Italy, Naples. 346 00:18:06,035 --> 00:18:08,555 I grew up in a very large family. 347 00:18:08,555 --> 00:18:11,635 Family gatherings were all around food. 348 00:18:11,635 --> 00:18:14,275 On a Sunday, we'd go to my nan's house 349 00:18:14,275 --> 00:18:15,795 and she was really good with us. 350 00:18:15,795 --> 00:18:18,635 She will always encourage us and give us little jobs. 351 00:18:19,675 --> 00:18:22,275 I think that's where it all started. 352 00:18:22,275 --> 00:18:24,915 I'm going to have to go out there and absolutely nail it 353 00:18:24,915 --> 00:18:26,755 if I want to get that apron. 354 00:18:27,995 --> 00:18:29,595 Right, let's do this. 355 00:18:31,795 --> 00:18:35,475 Amedeo. Eastern lobster risotto with garlic, 356 00:18:35,475 --> 00:18:37,235 cherry tomatoes and parsley 357 00:18:37,235 --> 00:18:39,195 served with a basil and parsley puree. 358 00:18:42,795 --> 00:18:44,955 I'm going to try to make a stock out of the shells, 359 00:18:44,955 --> 00:18:48,555 and then with the actual tail, I will try to do a nice carpaccio. 360 00:18:49,915 --> 00:18:51,755 If it looks like it looks in my head, 361 00:18:51,755 --> 00:18:53,595 I think I'm going to make a good one. 362 00:18:56,395 --> 00:18:58,835 I've talked my talk. Now it's time to walk my walk. 363 00:19:03,915 --> 00:19:06,635 Angela, you've got 15 minutes. OK, I can do it. 364 00:19:09,395 --> 00:19:11,755 These are my dishes. They're actually terrariums. 365 00:19:11,755 --> 00:19:13,795 Got them from the garden centre. 366 00:19:19,675 --> 00:19:20,995 Cook! 367 00:19:20,995 --> 00:19:23,675 How's it going, Angela? Just hoping I can get these gnocchi 368 00:19:23,675 --> 00:19:25,435 crispened up a little bit more in time. 369 00:19:25,435 --> 00:19:26,875 Fingers all crossed for you. 370 00:19:28,235 --> 00:19:30,435 Oh, please crisp up, crisp up, crisp up! 371 00:19:30,435 --> 00:19:31,795 SIGHS HEAVILY 372 00:19:36,235 --> 00:19:38,235 I think I've cocked it up. 373 00:19:39,595 --> 00:19:40,875 Time to plate. 374 00:19:46,195 --> 00:19:47,395 Hoo-hoo! 375 00:19:47,395 --> 00:19:49,835 OK, I'm done. 376 00:19:49,835 --> 00:19:52,675 Oh, that's great. Good luck, Angela. Thank you. 377 00:19:56,115 --> 00:19:57,595 I loved that. 378 00:19:59,355 --> 00:20:00,395 Aye-aye! 379 00:20:01,635 --> 00:20:07,275 Childcare worker Angela has served pan-fried, lemon infused sea bass 380 00:20:07,275 --> 00:20:10,275 with nettle gnocchi in pesto, 381 00:20:10,275 --> 00:20:14,395 pea puree, vegetables cooked in wild garlic oil 382 00:20:14,395 --> 00:20:16,515 and a pancetta and Parmesan crisp. 383 00:20:17,915 --> 00:20:19,675 It's highly unusual. 384 00:20:19,675 --> 00:20:21,915 Why do something usual and boring? 385 00:20:21,915 --> 00:20:25,355 Might as well surprise you with a terrarium full of gnocchi! 386 00:20:31,275 --> 00:20:33,315 I like your fish cookery. 387 00:20:33,315 --> 00:20:35,115 You have managed to crisp up a bit of the skin, 388 00:20:35,115 --> 00:20:37,155 but you've ripped it, but the flesh underneath, 389 00:20:37,155 --> 00:20:38,355 I am happy with. 390 00:20:38,355 --> 00:20:41,835 Really like your Parmesan tuile. Really, really lovely. 391 00:20:41,835 --> 00:20:44,355 I don't taste a great deal of nettle in your gnocchi. Yeah. 392 00:20:44,355 --> 00:20:45,675 They've soaked up a lot of oil, 393 00:20:45,675 --> 00:20:47,515 so they're really greasy, which is a shame. 394 00:20:48,515 --> 00:20:50,555 Just too much going on here for me. 395 00:20:50,555 --> 00:20:55,035 I've got little baby asparagus, mushrooms, pea puree, pea shoots, 396 00:20:55,035 --> 00:20:57,155 gnocchi, bacon, fish. 397 00:20:57,155 --> 00:20:59,475 Right now, I feel like I've walked through the wood 398 00:20:59,475 --> 00:21:00,875 and trundled across a fish, 399 00:21:00,875 --> 00:21:03,795 and it's sort of... it's slightly incongruous. 400 00:21:03,795 --> 00:21:06,395 It doesn't quite make sense. Yeah. 401 00:21:09,475 --> 00:21:11,675 It is the first time on MasterChef 402 00:21:11,675 --> 00:21:14,315 I've ever been served food in a terrarium. 403 00:21:14,315 --> 00:21:17,395 Could have gone better but it could have gone worse. 404 00:21:17,395 --> 00:21:19,155 There's room to improve. 405 00:21:19,155 --> 00:21:21,235 Definitely feel like they've got my personality, 406 00:21:21,235 --> 00:21:22,795 if not anything else. 407 00:21:28,555 --> 00:21:30,795 Zizi, you've got five minutes. 408 00:21:32,195 --> 00:21:34,435 Cooking is a calming thing, normally. 409 00:21:34,435 --> 00:21:37,035 Not at the moment! 410 00:21:37,035 --> 00:21:39,315 Got to give them equal portions. 411 00:21:42,755 --> 00:21:44,995 I hope this is going to get me an apron. 412 00:21:44,995 --> 00:21:46,875 We'll soon find out. 413 00:21:51,355 --> 00:21:53,955 Zizi, it looks really pretty, so good luck with that. 414 00:21:53,955 --> 00:21:55,915 Oh, thank you. 415 00:21:55,915 --> 00:21:57,595 I'm going to need it! 416 00:22:02,195 --> 00:22:03,475 Here we go. 417 00:22:05,595 --> 00:22:10,395 To win her apron, Zizi's dish is Mauritian tomato rougaille 418 00:22:10,395 --> 00:22:12,635 with celeriac steaks, 419 00:22:12,635 --> 00:22:15,555 served with a yellow split pea chilli bite, 420 00:22:15,555 --> 00:22:18,315 coconut chutney and coriander chutney. 421 00:22:21,955 --> 00:22:24,955 I really like these chilli bites. 422 00:22:24,955 --> 00:22:27,675 They almost feel like falafel. They're almost nutty and crunchy. 423 00:22:27,675 --> 00:22:29,315 I like those. And lots of spice. 424 00:22:29,315 --> 00:22:30,715 I love the coconut underneath 425 00:22:30,715 --> 00:22:33,635 because it's got chilli running through it as well, which is great. 426 00:22:34,955 --> 00:22:38,435 I like that sort of very meaty, quite woody piece of celeriac. 427 00:22:38,435 --> 00:22:40,755 But it doesn't work with the rougaille. 428 00:22:40,755 --> 00:22:42,475 There's big chunks of onion in here. 429 00:22:42,475 --> 00:22:45,315 It's gone watery, unfortunately, it hasn't cooked down enough. 430 00:22:45,315 --> 00:22:46,595 It needs to be more intense 431 00:22:46,595 --> 00:22:49,395 and be cooked down more to get more concentration of flavour. 432 00:22:49,395 --> 00:22:51,195 It's just too watery. 433 00:22:53,875 --> 00:22:55,515 Oh, dear! 434 00:22:55,515 --> 00:22:57,955 I won't be surprised if I'm cooking again. 435 00:23:01,795 --> 00:23:03,755 A good risotto needs to be al dente. 436 00:23:03,755 --> 00:23:04,835 That's the first thing. 437 00:23:04,835 --> 00:23:07,475 Second, you want it to be, like, wavy. 438 00:23:07,475 --> 00:23:10,515 So if you can get it to move like a wave of the ocean, 439 00:23:10,515 --> 00:23:11,955 you've got it right. 440 00:23:11,955 --> 00:23:13,755 Amedeo, three minutes. 441 00:23:15,155 --> 00:23:17,595 I'll whip it until it gets to, like, proper creamy. 442 00:23:20,395 --> 00:23:22,715 And I think it should be just al dente. 443 00:23:29,755 --> 00:23:31,235 Right, let's do this. 444 00:23:31,235 --> 00:23:33,875 Good luck! Thank you. 445 00:23:37,955 --> 00:23:39,115 Good afternoon. 446 00:23:42,075 --> 00:23:47,035 Marine officer Amedeo has served lobster and tomato risotto 447 00:23:47,035 --> 00:23:48,715 with lobster carpaccio, 448 00:23:48,715 --> 00:23:53,155 marinated in lemon zest, and a basil and parsley puree. 449 00:23:57,675 --> 00:24:00,115 You've obviously made a fair bit of risotto in your time. 450 00:24:00,115 --> 00:24:01,515 It's a lovely texture. 451 00:24:01,515 --> 00:24:03,075 It's nice, it's creamy. 452 00:24:03,075 --> 00:24:05,355 The rice has got a little bit of give. 453 00:24:05,355 --> 00:24:07,275 It's very salty. 454 00:24:07,275 --> 00:24:11,315 The carpaccio, the raw lobster, it's beautiful and it's sweet, 455 00:24:11,315 --> 00:24:14,275 but on top of a hot risotto, I'm not convinced. 456 00:24:14,275 --> 00:24:16,955 It doesn't feel right to go from cold to hot. 457 00:24:18,155 --> 00:24:20,395 I appreciate all the work you've done by making a stock 458 00:24:20,395 --> 00:24:23,395 using the shells of the lobster, that's really good, but right now 459 00:24:23,395 --> 00:24:27,155 these big hunks of uncooked lobster, it's too big and too hard. 460 00:24:27,155 --> 00:24:30,755 And when you've got that lovely, soft, pillowish risotto underneath, 461 00:24:30,755 --> 00:24:32,235 it's unusual. 462 00:24:34,635 --> 00:24:36,635 A bit of a mixed bag of emotion. 463 00:24:39,275 --> 00:24:42,595 What I've learned from that tasting is, don't always have to push it, 464 00:24:42,595 --> 00:24:44,675 but that's just who I am. 465 00:24:44,675 --> 00:24:47,035 I was never going to come here and play safe. 466 00:24:51,475 --> 00:24:55,515 The spotlight is now on the last group of auditionees. 467 00:24:55,515 --> 00:24:58,155 I'm in onion...heaven? 468 00:24:58,155 --> 00:25:02,235 Liverpudlian Hannah is a 27-year-old food supply manager 469 00:25:02,235 --> 00:25:04,115 living in London. 470 00:25:04,115 --> 00:25:06,675 Always remember cooking as a child. 471 00:25:08,755 --> 00:25:10,435 I was a saddo. 472 00:25:10,435 --> 00:25:13,195 I used to watch, like, Delia Smith and Nigella on TV 473 00:25:13,195 --> 00:25:14,755 rather than cartoons. 474 00:25:14,755 --> 00:25:17,275 All my friends thought I was a right weirdo. 475 00:25:17,275 --> 00:25:20,715 Hannah has named her dish kedgeree haddock. 476 00:25:20,715 --> 00:25:22,635 Poached haddock, pea puree, 477 00:25:22,635 --> 00:25:24,595 confit onions, curry veloute, 478 00:25:24,595 --> 00:25:27,875 coriander oil, pea shoots and deep-fried poached egg. 479 00:25:30,795 --> 00:25:32,475 Wow! 480 00:25:32,475 --> 00:25:36,075 Kedgeree was my favourite dish my mum cooked when I was a child. 481 00:25:36,075 --> 00:25:37,995 This is mostly the same ingredients, 482 00:25:37,995 --> 00:25:41,115 just a slightly more refined dish than a bowl of rice. 483 00:25:41,115 --> 00:25:43,875 Not that there's anything wrong with a kedgeree bowl of rice, 484 00:25:43,875 --> 00:25:45,275 but I need to get an apron. 485 00:25:47,715 --> 00:25:50,195 This says to me she likes classic flavours, 486 00:25:50,195 --> 00:25:53,235 but she wants to play around and be adventurous. 487 00:25:53,235 --> 00:25:55,475 And actually, it could be exciting. 488 00:25:55,475 --> 00:25:58,715 This is curry veloute. There are debates as to whether 489 00:25:58,715 --> 00:26:01,955 kedgeree should have curry in or not, but my mum's always did. 490 00:26:01,955 --> 00:26:05,035 So mine does. And I love curry and smoked haddock together. 491 00:26:05,035 --> 00:26:06,435 I think it's just the nicest. 492 00:26:06,435 --> 00:26:08,555 Win-win, win-win. 493 00:26:08,555 --> 00:26:10,155 Hooray! 494 00:26:11,715 --> 00:26:16,275 Iranian born Farokh is a 36-year-old drama lecturer from London. 495 00:26:19,195 --> 00:26:21,315 I think I'm an inventive cook. 496 00:26:21,315 --> 00:26:23,675 I don't like things 497 00:26:23,675 --> 00:26:25,515 that you can expect. 498 00:26:25,515 --> 00:26:28,355 I think food should make you go, "What?" 499 00:26:31,315 --> 00:26:34,355 I've done a lot of weird things with food. 500 00:26:34,355 --> 00:26:37,075 Dried tapioca in the microwave. 501 00:26:37,075 --> 00:26:40,155 I've cooked chocolate with a hairdryer. 502 00:26:40,155 --> 00:26:43,995 I've dropped burning red charcoal into stews, 503 00:26:43,995 --> 00:26:45,595 which works! 504 00:26:45,595 --> 00:26:47,035 Farokh. 505 00:26:47,035 --> 00:26:50,035 Spiced monkfish, served with cauliflower steak, 506 00:26:50,035 --> 00:26:51,475 pickled walnut curry?! 507 00:26:51,475 --> 00:26:54,955 Yoghurt sauce, sweet pickles and a walnut cauliflower crumb. 508 00:26:54,955 --> 00:26:56,795 This could be exciting, Gregg. 509 00:26:56,795 --> 00:26:59,835 Really exciting. Food I've never seen before. 510 00:26:59,835 --> 00:27:02,395 He's not a copycat. He's actually going for it. 511 00:27:02,395 --> 00:27:04,475 Simple, but not simplistic. 512 00:27:04,475 --> 00:27:06,995 Complex, but not complicated. 513 00:27:06,995 --> 00:27:08,235 That's my motto. 514 00:27:09,315 --> 00:27:12,035 If the vacuum machine doesn't hate me, 515 00:27:12,035 --> 00:27:14,275 and vacuum machines usually do, 516 00:27:14,275 --> 00:27:15,635 I will be fine. 517 00:27:17,755 --> 00:27:19,155 Oh, seasoning! 518 00:27:20,155 --> 00:27:22,995 I forgot to put the seasoning in it. LAUGHS 519 00:27:26,155 --> 00:27:29,715 The final amateur to audition today is Mark, 520 00:27:29,715 --> 00:27:32,755 a 34-year-old accountant from London 521 00:27:32,755 --> 00:27:35,475 who takes pride in his Filipino heritage. 522 00:27:36,915 --> 00:27:40,195 Growing up, cooking is a very big part of my family. 523 00:27:40,195 --> 00:27:43,915 Creating memories, celebrations and events. 524 00:27:45,315 --> 00:27:49,395 I want to champion Filipino food, but also have a bit of a twist. 525 00:27:49,395 --> 00:27:52,035 I'm making adobo. 526 00:27:52,035 --> 00:27:54,275 Adobo is a sauce from the Philippines. 527 00:27:54,275 --> 00:27:57,955 It's soy sauce, vinegar and garlic, 528 00:27:57,955 --> 00:28:00,195 but I'm putting a Japanese twist into it. 529 00:28:00,195 --> 00:28:03,235 Instead of vinegar, I'm using sake. 530 00:28:05,155 --> 00:28:07,675 Mm! That's it. 531 00:28:07,675 --> 00:28:09,715 Normally adobo, 532 00:28:09,715 --> 00:28:12,515 we use pork belly or chicken thighs. 533 00:28:12,515 --> 00:28:14,595 But obviously, this is MasterChef. 534 00:28:14,595 --> 00:28:16,435 I have to take it to another level. 535 00:28:16,435 --> 00:28:18,875 So I'm using peppered steak. 536 00:28:18,875 --> 00:28:20,395 I love peppered steak. 537 00:28:20,395 --> 00:28:22,915 It needs to be cooked well, so all the fat melts through it. 538 00:28:22,915 --> 00:28:24,555 That's where the flavour comes from. 539 00:28:24,555 --> 00:28:27,395 Just want to make sure that this steak is cooked rare 540 00:28:27,395 --> 00:28:28,635 to medium rare. 541 00:28:30,235 --> 00:28:32,235 What I envision it to be. 542 00:28:32,235 --> 00:28:34,715 Cavalo nero is an Italian cabbage. 543 00:28:36,355 --> 00:28:39,875 Parsnip puree is a French design. 544 00:28:39,875 --> 00:28:41,235 So we're going all over the world. 545 00:28:42,635 --> 00:28:44,675 My repertoire is quite eclectic, 546 00:28:44,675 --> 00:28:47,515 but I always go back to Asian flavours. 547 00:28:50,155 --> 00:28:51,755 Hannah? Three minutes. 548 00:28:53,435 --> 00:28:58,075 Hannah's poached haddock, that's got to be smoky and be flaky. 549 00:28:58,075 --> 00:28:59,595 HANNAH SIGHS 550 00:28:59,595 --> 00:29:00,715 Excellent. 551 00:29:00,715 --> 00:29:02,715 Deep-fried poached egg. 552 00:29:03,955 --> 00:29:05,155 Could be very, very good, 553 00:29:05,155 --> 00:29:08,355 but when you cut into it, the yolk's got to come out. 554 00:29:08,355 --> 00:29:12,075 I would be utterly mortified if I served John and Gregg 555 00:29:12,075 --> 00:29:13,715 a solid poached egg. 556 00:29:13,715 --> 00:29:15,915 I mean, I could never go back to work 557 00:29:15,915 --> 00:29:17,795 or even go back out in public. 558 00:29:17,795 --> 00:29:19,675 I should just get off the planet. 559 00:29:25,315 --> 00:29:27,675 Good luck, Hannah! Thank you. 560 00:29:33,995 --> 00:29:37,835 Food supply manager Hannah has named her dish kedgeree. 561 00:29:39,355 --> 00:29:42,955 Poached haddock, topped with a deep-fried poached egg 562 00:29:42,955 --> 00:29:46,155 on pea puree, confit onions, 563 00:29:46,155 --> 00:29:49,235 pea shoots and a curry veloute. 564 00:29:55,155 --> 00:29:58,195 You've got a real sort of biscuity, crispy texture 565 00:29:58,195 --> 00:30:01,035 on the outside of the egg, the egg yolk running all the way through, 566 00:30:01,035 --> 00:30:03,475 and the haddock, you cooked really nicely so it flakes apart 567 00:30:03,475 --> 00:30:04,995 and it's slippery. That's great. 568 00:30:04,995 --> 00:30:08,395 It's when I put everything together. I'm getting a lot of sweet notes. 569 00:30:08,395 --> 00:30:10,155 Your curry sauce is sweet. 570 00:30:10,155 --> 00:30:11,595 Your onions are sweet. 571 00:30:11,595 --> 00:30:14,435 I've got peas, which are quite sweet, and I feel as though I want 572 00:30:14,435 --> 00:30:16,675 something a little bit more sharp in there somewhere. 573 00:30:16,675 --> 00:30:19,955 But I think it's a really interesting dish. 574 00:30:19,955 --> 00:30:23,315 It's a very difficult thing to do, fry a poached egg. 575 00:30:23,315 --> 00:30:25,235 You've got John's absolutely right. 576 00:30:25,235 --> 00:30:27,395 Your timing on mine was slightly under. 577 00:30:27,395 --> 00:30:30,955 You've created all the flavours of a kedgeree, 578 00:30:30,955 --> 00:30:34,955 but I think what makes kedgeree lovely is the rice. 579 00:30:34,955 --> 00:30:36,395 I'm not sure it works as a dish. 580 00:30:41,035 --> 00:30:43,795 Gregg's egg white was a bit flabby, which was really annoying 581 00:30:43,795 --> 00:30:45,395 because I hate flabby egg white. 582 00:30:49,195 --> 00:30:51,275 Right now I need a very large wine. 583 00:30:51,275 --> 00:30:53,195 And probably a lie down! 584 00:30:55,075 --> 00:30:57,715 Farokh's up next with his spiced monkfish 585 00:30:57,715 --> 00:30:59,955 and a pickled walnut curry sauce. 586 00:31:02,355 --> 00:31:04,195 Oh, wow! 587 00:31:04,195 --> 00:31:05,835 I am in love. 588 00:31:05,835 --> 00:31:07,675 Farokh, you've got one minute. 589 00:31:07,675 --> 00:31:09,635 I need to just blend this. 590 00:31:18,795 --> 00:31:20,875 That is what I'm looking for. 591 00:31:22,515 --> 00:31:24,315 Actually a bit nervous. 592 00:31:25,515 --> 00:31:27,755 Farokh, you're a couple of minutes over now. 593 00:31:28,955 --> 00:31:31,835 The fish goes in for, like, five seconds. 594 00:31:36,635 --> 00:31:38,835 My hands are shaking. 595 00:31:38,835 --> 00:31:41,595 Good luck, Farokh. Let's hope I don't drop it. 596 00:31:43,035 --> 00:31:44,435 Ooh! 597 00:31:45,875 --> 00:31:49,635 Drama lecturer Farokh has served spiced monkfish 598 00:31:49,635 --> 00:31:51,875 with a cauliflower steak, 599 00:31:51,875 --> 00:31:53,995 walnut curry sauce, 600 00:31:53,995 --> 00:31:57,635 yoghurt flavoured with dried mango powder, 601 00:31:57,635 --> 00:32:00,475 walnut and cauliflower crumb, 602 00:32:00,475 --> 00:32:02,075 and a pickled walnut puree. 603 00:32:06,235 --> 00:32:09,955 You're a very interesting cook doing quite unusual things 604 00:32:09,955 --> 00:32:12,155 and some things I've never had before. 605 00:32:12,155 --> 00:32:15,355 Yoghurt sauce, which has got dried mango powder in it, 606 00:32:15,355 --> 00:32:17,155 which is sharp like sherbet, 607 00:32:17,155 --> 00:32:20,475 and I really like that cauliflower and that yoghurt sauce together. 608 00:32:20,475 --> 00:32:21,875 I think that's great. 609 00:32:21,875 --> 00:32:24,235 And then underneath that, this spicing, 610 00:32:24,235 --> 00:32:26,075 which is really quite strong, 611 00:32:26,075 --> 00:32:28,275 this pickled walnut curry. 612 00:32:29,515 --> 00:32:31,755 Fish for me is undercooked. 613 00:32:31,755 --> 00:32:34,915 However, I love this curry sauce. 614 00:32:34,915 --> 00:32:37,235 It has got the sharpness of pickling in it. 615 00:32:37,235 --> 00:32:40,915 It has got the heat of a curry powder and it's nice. 616 00:32:40,915 --> 00:32:43,715 You are obviously an original thinker with some very nice ideas. 617 00:32:43,715 --> 00:32:45,395 This tastes good. 618 00:32:50,955 --> 00:32:52,875 Hoo hoo hoo hoo hoo! 619 00:32:52,875 --> 00:32:55,915 I definitely showed the judges what I'm about. 620 00:32:55,915 --> 00:32:57,555 GROANS 621 00:32:58,755 --> 00:33:01,235 I think that dish is definitely me. 622 00:33:01,235 --> 00:33:04,035 I wish I'd cooked it a little better. 623 00:33:06,995 --> 00:33:10,315 Mark's up next with influences from the Philippines. 624 00:33:14,835 --> 00:33:16,515 It's on the rare side. 625 00:33:18,875 --> 00:33:21,795 I'm a bit nervous with the steak, but we'll see. 626 00:33:27,635 --> 00:33:29,035 Right. 627 00:33:37,155 --> 00:33:40,755 Accountant Mark has made peppered ribeye steak 628 00:33:40,755 --> 00:33:43,235 with a Filipino adobo sauce 629 00:33:43,235 --> 00:33:48,115 flavoured with garlic, soy, honey and Japanese sake vinegar, 630 00:33:48,115 --> 00:33:51,395 Cavalo nero, roasted chickpeas, 631 00:33:51,395 --> 00:33:54,035 figs and a parsnip puree 632 00:33:54,035 --> 00:33:56,875 served with a shot of sake. 633 00:33:56,875 --> 00:33:58,875 I love your presentation. 634 00:33:58,875 --> 00:34:00,715 Very, very attractive indeed. 635 00:34:05,475 --> 00:34:07,635 Steak which is really, really lovely and pink 636 00:34:07,635 --> 00:34:09,035 and quite soft and succulent. 637 00:34:09,035 --> 00:34:11,635 The cabbage, because of the way you've cooked it with the adobo 638 00:34:11,635 --> 00:34:14,555 and the sake almost tastes like seaweed. 639 00:34:14,555 --> 00:34:16,795 When you drink the sake after you've had it all, 640 00:34:16,795 --> 00:34:18,795 it's quite warming on the back of your throat. 641 00:34:18,795 --> 00:34:21,635 I think it's interesting, sophisticated and delicious. 642 00:34:21,635 --> 00:34:22,915 Thank you. 643 00:34:22,915 --> 00:34:25,755 Your adobo is sweet, but it's got the sharpness of 644 00:34:25,755 --> 00:34:27,755 a little bit of sake in it as well. 645 00:34:27,755 --> 00:34:31,035 Parsnip puree is beautifully sweet as well. 646 00:34:31,035 --> 00:34:32,835 Mark, I like it, mate. 647 00:34:37,915 --> 00:34:39,915 It's beautiful, the detail's great. 648 00:34:39,915 --> 00:34:42,155 Somebody who really cares. 649 00:34:42,155 --> 00:34:44,995 To get my food translated into 650 00:34:44,995 --> 00:34:48,675 something that Gregg and John understood, 651 00:34:48,675 --> 00:34:50,075 it went amazing. 652 00:34:55,595 --> 00:34:58,395 We've seen all nine cooks, we've tasted their dishes. 653 00:35:00,235 --> 00:35:03,195 I mean, a great array of different cookery styles, that's for sure. 654 00:35:07,915 --> 00:35:09,715 They've all worked really hard. 655 00:35:12,235 --> 00:35:15,075 On the whole, I think the food was really good. 656 00:35:21,555 --> 00:35:23,715 Now, there's only three aprons. 657 00:35:36,955 --> 00:35:39,235 I have to say, we are really impressed. 658 00:35:41,275 --> 00:35:45,155 There was one person who, in a crowd of decent cooks, 659 00:35:45,155 --> 00:35:46,955 absolutely stood out. 660 00:35:47,995 --> 00:35:49,715 Mark, take a bow. 661 00:35:49,715 --> 00:35:51,075 That was fantastic. 662 00:35:51,075 --> 00:35:52,715 You've got yourself an apron. 663 00:35:52,715 --> 00:35:54,475 Thank you. 664 00:35:58,955 --> 00:36:02,435 There was one other contestant we feel did exceptionally well. 665 00:36:06,075 --> 00:36:08,715 Dean? Well done, my friend. 666 00:36:08,715 --> 00:36:11,115 You got yourself an apron. Brilliant. 667 00:36:13,755 --> 00:36:16,235 Now we have one apron left to give. 668 00:36:23,315 --> 00:36:24,875 This was a really tight call. 669 00:36:27,795 --> 00:36:29,395 Our third apron... 670 00:36:32,515 --> 00:36:33,675 ..goes to Martin. 671 00:36:35,395 --> 00:36:36,635 Er, thank you! 672 00:36:38,395 --> 00:36:42,115 Mark, Martin, Dean, can you please come and collect your aprons? 673 00:36:49,435 --> 00:36:50,755 Well done, good work, guys. 674 00:36:50,755 --> 00:36:52,595 Fantastic, well done. Fantastic. 675 00:36:53,795 --> 00:36:55,835 Looks sharp, eh? Looks great, mate. 676 00:36:55,835 --> 00:36:57,595 It suits you. Definitely, man. 677 00:36:57,595 --> 00:36:59,075 Not too bad. 678 00:36:59,075 --> 00:37:02,355 I told you boys it'd look good on me, didn't I? 679 00:37:02,355 --> 00:37:04,555 Turned out well. Very proud. 680 00:37:04,555 --> 00:37:07,195 Only the beginning. It certainly is. 681 00:37:08,435 --> 00:37:10,235 GREGG: Shrug off any disappointment. 682 00:37:10,235 --> 00:37:11,675 You have got a job to do. 683 00:37:11,675 --> 00:37:13,555 In the last audition, 684 00:37:13,555 --> 00:37:16,755 you all chose to cook your savoury signature dish. 685 00:37:16,755 --> 00:37:20,795 In this round, therefore, we want your sweet signature dish. 686 00:37:20,795 --> 00:37:24,715 Four MasterChef aprons left in this year's competition. 687 00:37:24,715 --> 00:37:27,515 That does mean that two of you will be leaving us. 688 00:37:27,515 --> 00:37:29,355 One hour, 20 minutes. 689 00:37:29,355 --> 00:37:31,155 Let's cook. 690 00:37:33,995 --> 00:37:37,035 Today is not a day for a bowl of crumble and custard. 691 00:37:38,075 --> 00:37:40,315 Today is a day for something special. 692 00:37:42,555 --> 00:37:46,195 Give me fruit, give me cream, give me caramel, give me sugar! 693 00:37:50,115 --> 00:37:53,235 I'm going to be cooking pineapple upside down cake 694 00:37:53,235 --> 00:37:55,755 with a salted rum caramel sauce. 695 00:37:55,755 --> 00:37:57,235 I went to boarding school. 696 00:37:57,235 --> 00:37:59,835 It's a classic boarding school sort of dessert 697 00:37:59,835 --> 00:38:01,435 that we always got served, 698 00:38:01,435 --> 00:38:05,395 and my dad loves rum, so I thought, right, let's put the two together. 699 00:38:05,395 --> 00:38:06,915 Try and make a dessert out of it. 700 00:38:08,155 --> 00:38:10,515 Radha, do you like puds? 701 00:38:10,515 --> 00:38:14,235 I like eating them, but I've never sort of done an entire pudding 702 00:38:14,235 --> 00:38:15,755 from scratch and plated it up. 703 00:38:15,755 --> 00:38:18,355 So this is quite a new experience. 704 00:38:18,355 --> 00:38:20,515 So is this the first time you've made a pudding? 705 00:38:20,515 --> 00:38:21,955 Yeah, probably. 706 00:38:22,955 --> 00:38:24,795 So fingers crossed I can get everything done. 707 00:38:27,875 --> 00:38:30,755 Radha said this is her first-ever dessert. 708 00:38:30,755 --> 00:38:32,515 I mean, how brave is this girl? 709 00:38:32,515 --> 00:38:34,555 How does it work? 710 00:38:34,555 --> 00:38:35,915 Oh, never mind. 711 00:38:35,915 --> 00:38:39,715 My concern for Radha right now, it's the actual cake itself. 712 00:38:40,675 --> 00:38:42,475 It takes time to cook. 713 00:38:42,475 --> 00:38:44,675 And if she doesn't get it in the oven quick enough, 714 00:38:44,675 --> 00:38:47,435 we are going to end up with a raw centre of that cake. 715 00:38:47,435 --> 00:38:49,195 And then we've got a problem. 716 00:38:53,315 --> 00:38:57,155 Angela's making a dish inspired by lemon meringue pie. 717 00:38:57,155 --> 00:38:59,915 It's what goes with it which is really fascinating for me. 718 00:39:02,675 --> 00:39:06,275 Hogweed coulis with raspberries, hogweed being a herb, 719 00:39:06,275 --> 00:39:08,435 which is very, very strong. 720 00:39:08,435 --> 00:39:10,075 And then we've got a blooming tea. 721 00:39:10,075 --> 00:39:12,075 Who knows what a blooming tea is? 722 00:39:12,075 --> 00:39:14,675 As long as it tastes blooming good, I'll be really happy. 723 00:39:15,995 --> 00:39:18,875 I just love cooking with things that are wild, natural 724 00:39:18,875 --> 00:39:20,395 and locally sourced. 725 00:39:20,395 --> 00:39:21,835 I live in the countryside, 726 00:39:21,835 --> 00:39:24,315 so I've got like an abundance of things around me. 727 00:39:24,315 --> 00:39:28,395 I don't know. It just feels kind of like my little magic shopping trip, 728 00:39:28,395 --> 00:39:30,595 because I go out with a little basket and I come back 729 00:39:30,595 --> 00:39:33,275 and everyone else has gone to the supermarket and I've got mine for free! 730 00:39:38,155 --> 00:39:39,875 30 minutes have gone, everybody. 731 00:39:42,755 --> 00:39:44,835 Zizi's making a bread pudding. 732 00:39:44,835 --> 00:39:49,795 Inside, we've got sultanas, grated orange, eggs and sugar and vanilla. 733 00:39:49,795 --> 00:39:52,795 She's got mango, she's got lime in it, 734 00:39:52,795 --> 00:39:54,995 and then we've got some Chantilly cream. 735 00:39:57,835 --> 00:40:00,395 You're bringing a little bit of Mauritian sunshine 736 00:40:00,395 --> 00:40:03,115 to a British pudding. Yes, rum! 737 00:40:04,955 --> 00:40:06,955 Do you like rum? Oh, I love rum. Yeah. 738 00:40:06,955 --> 00:40:08,195 How much do you like rum? 739 00:40:08,195 --> 00:40:10,755 I could have a little tot of that now. I wouldn't mind. 740 00:40:14,995 --> 00:40:17,995 I'm concerned about the skill going into that dish. 741 00:40:17,995 --> 00:40:20,515 However, it could taste delicious. 742 00:40:23,035 --> 00:40:27,315 Today, I'm making a proper traditional panna cotta. 743 00:40:27,315 --> 00:40:29,515 Panna cotta is risky. 744 00:40:29,515 --> 00:40:32,955 Made it plenty of times before, but I've never made it in an hour. 745 00:40:33,995 --> 00:40:36,635 So, yeah, borderline, borderline. 746 00:40:39,555 --> 00:40:43,555 Why a panna cotta? Panna cotta is pretty much what brings me back 747 00:40:43,555 --> 00:40:45,355 in the good days of my upbringing. 748 00:40:45,355 --> 00:40:47,795 So we used to wake up, usually on a Sunday morning 749 00:40:47,795 --> 00:40:49,835 with the smell of Mum preparing the panna cotta, 750 00:40:49,835 --> 00:40:51,155 and we always used to get upset 751 00:40:51,155 --> 00:40:52,875 because we couldn't eat it straight away. 752 00:40:52,875 --> 00:40:55,315 It's something that I always liked since I was child, 753 00:40:55,315 --> 00:40:57,515 and if I had to do a dish that represents me, 754 00:40:57,515 --> 00:41:00,075 I would want the panna cotta to be it. 755 00:41:01,675 --> 00:41:03,835 Panna cotta. We know what we want. 756 00:41:03,835 --> 00:41:05,715 It's got to wobble. It's got to move. 757 00:41:05,715 --> 00:41:07,395 It can't be too hard. 758 00:41:07,395 --> 00:41:08,795 Yes! If it's too hard, 759 00:41:08,795 --> 00:41:10,475 there's too much setting agent. 760 00:41:10,475 --> 00:41:13,595 I'm also going to put a little of that blackberry sauce 761 00:41:13,595 --> 00:41:15,835 into the white chocolate when it's melted. 762 00:41:15,835 --> 00:41:18,475 Will it be the white of the chocolate with the blackberry 763 00:41:18,475 --> 00:41:19,635 running through it? 764 00:41:19,635 --> 00:41:21,115 That's how I picture it in my head. 765 00:41:23,075 --> 00:41:25,355 If you put something wet in chocolate, what happens is 766 00:41:25,355 --> 00:41:27,235 chocolate seizes up. 767 00:41:27,235 --> 00:41:29,235 So I don't know how a blackberry coulis in chocolate 768 00:41:29,235 --> 00:41:31,475 is going to work. If it works, I'll be amazed. 769 00:41:31,475 --> 00:41:33,315 They say the proof is in the pudding, 770 00:41:33,315 --> 00:41:34,995 so I'd better back it up today. 771 00:41:38,195 --> 00:41:40,475 Cinnamon, cinnamon? Cinnamon, cinnamon. 772 00:41:40,475 --> 00:41:43,075 Cinnamon is a cuddle in a bowl. It is, isn't it? 773 00:41:44,515 --> 00:41:47,315 Well, this is my nan's pastry recipe, so I've made it a lot 774 00:41:47,315 --> 00:41:51,635 and I've practised it a lot, so hopefully it will go to plan. 775 00:41:54,395 --> 00:41:56,555 What are you making? A whiskey poached pear 776 00:41:56,555 --> 00:41:58,275 and brown sugar frangipane tart. 777 00:41:58,275 --> 00:42:00,715 Whoa, whoa, whoa. Whiskey poached pear? 778 00:42:00,715 --> 00:42:02,995 Yes. I've never had a whiskey poached pear. 779 00:42:02,995 --> 00:42:04,795 No? Interesting. 780 00:42:04,795 --> 00:42:07,435 There is a whiskey caramel, some fresh blackberries 781 00:42:07,435 --> 00:42:09,675 and a vanilla ice cream. No way! 782 00:42:09,675 --> 00:42:11,915 Yes way. What is it with you and whiskey? 783 00:42:11,915 --> 00:42:13,795 My boyfriend loves whiskey, so he's like, 784 00:42:13,795 --> 00:42:15,595 "Can you do something with whiskey?" 785 00:42:15,595 --> 00:42:17,995 He's been happy to eat it on many, many occasions. 786 00:42:21,635 --> 00:42:24,155 What Hannah is attempting to do in an hour and 20 minutes, 787 00:42:24,155 --> 00:42:26,035 most people take about two hours. 788 00:42:26,035 --> 00:42:29,115 She's got to make pastry first and then she's got to blind bake it. 789 00:42:30,795 --> 00:42:33,235 She's got to get the ice cream on and it's got to be churned. 790 00:42:33,235 --> 00:42:35,435 Then she needs to make the frangipane whilst the pear 791 00:42:35,435 --> 00:42:38,115 is being poached. But it sounds delicious. 792 00:42:38,115 --> 00:42:40,115 It's warming, it's comforting. 793 00:42:40,115 --> 00:42:43,515 And if that pear's cooked properly, it should be really good fun. 794 00:42:45,195 --> 00:42:47,155 You have 17 minutes left. 795 00:42:50,795 --> 00:42:52,195 Excellent. 796 00:42:52,195 --> 00:42:54,395 Farokh, what are you making for us, please? 797 00:42:54,395 --> 00:42:57,635 Iranian ice cream flavours, which is rose and saffron 798 00:42:57,635 --> 00:43:00,355 and pistachios, in a sponge cake, essentially. 799 00:43:00,355 --> 00:43:03,115 It's going to look exactly like a kitchen sponge. 800 00:43:03,115 --> 00:43:05,435 So what inspired this, please? 801 00:43:05,435 --> 00:43:08,755 Someone had made a sponge cake that looked like a kitchen sponge 802 00:43:08,755 --> 00:43:10,715 by colouring the tops and bottoms. 803 00:43:10,715 --> 00:43:12,875 And I was thinking, "Oh, well, 804 00:43:12,875 --> 00:43:16,075 "saffron is yellow and pistachio is green." 805 00:43:16,075 --> 00:43:18,915 So I took that idea and ran with it. 806 00:43:18,915 --> 00:43:21,355 I will always cook a dish that you don't expect. 807 00:43:21,355 --> 00:43:23,755 And I think that's a good thing! 808 00:43:26,955 --> 00:43:29,875 Farokh is making us a sweet flavoured sponge cake 809 00:43:29,875 --> 00:43:32,515 but in the shape of a kitchen sponge 810 00:43:32,515 --> 00:43:34,595 with some lime foam on the side of it. 811 00:43:34,595 --> 00:43:36,195 Could look like a washing up sponge, 812 00:43:36,195 --> 00:43:37,835 which has just come out of the soapy water. 813 00:43:37,835 --> 00:43:42,275 OK. Could be really fun, but it's very complex and very unusual. 814 00:43:42,275 --> 00:43:45,955 And unusual doesn't always work. But I'm excited. 815 00:43:47,955 --> 00:43:51,235 Just ten minutes, please, to finish your beautiful dishes. 816 00:43:54,075 --> 00:43:55,515 Happy with the curd. 817 00:44:03,395 --> 00:44:06,435 Are you learning how to make a splodge? Splodge/quenelle. 818 00:44:06,435 --> 00:44:08,875 Yeah, it's a splenelle! 819 00:44:17,755 --> 00:44:19,275 It's not working, is it? 820 00:44:19,275 --> 00:44:21,915 Scrap it. Chocolate is gone. 821 00:44:21,915 --> 00:44:22,995 Oh, well. 822 00:44:24,235 --> 00:44:27,395 Sometimes things are not meant to be. 823 00:44:27,395 --> 00:44:29,195 Right. I've now got to take this off, 824 00:44:29,195 --> 00:44:31,035 which is going to be disastrous. 825 00:44:36,515 --> 00:44:40,395 How long have we got? Last touches, final touches. 826 00:44:44,435 --> 00:44:46,075 Last steps. 827 00:44:49,315 --> 00:44:51,595 Right, that's it, everybody stop. 828 00:44:54,795 --> 00:44:57,715 Whew! That experience was stressful. 829 00:44:57,715 --> 00:45:00,235 I didn't get everything right. 830 00:45:00,235 --> 00:45:02,115 I've got quite a bit of adrenaline. 831 00:45:02,115 --> 00:45:03,635 I can't stop smiling. 832 00:45:04,595 --> 00:45:07,555 We'll have to see now. It's all out of my hands. 833 00:45:07,555 --> 00:45:09,675 HE EXHALES DEEPLY 834 00:45:11,675 --> 00:45:14,395 To secure one of the last four aprons, 835 00:45:14,395 --> 00:45:19,195 law graduate Radha has served pineapple upside-down cake, 836 00:45:19,195 --> 00:45:23,235 ginger tuile basket, stem ginger ice cream, 837 00:45:23,235 --> 00:45:25,315 cinnamon roasted pineapple, 838 00:45:25,315 --> 00:45:30,755 and rum-soaked pineapple pieces with a salted rum caramel sauce. 839 00:45:30,755 --> 00:45:32,635 I think it's an incredible amount of work, 840 00:45:32,635 --> 00:45:34,755 and I think it's a great-looking plate of food. 841 00:45:40,515 --> 00:45:44,915 Beautiful, super creamy ice cream with itchy bits of ginger. 842 00:45:44,915 --> 00:45:47,235 Lovely sponge with pineapple. 843 00:45:47,235 --> 00:45:50,955 Your beautiful caramel sauce has got a little bit of heat from rum. 844 00:45:50,955 --> 00:45:54,435 You are a superstar. 845 00:45:54,435 --> 00:45:57,715 That is a knockout pudding. 846 00:45:59,195 --> 00:46:00,435 It's sensational. 847 00:46:00,435 --> 00:46:04,435 There is cinnamon dancing around on the little tiny bits of pineapple, 848 00:46:04,435 --> 00:46:05,915 which really bring them to life. 849 00:46:05,915 --> 00:46:08,395 Your ice cream's creamy. Your tuile is crispy. 850 00:46:08,395 --> 00:46:11,995 Your sponge is perfect. It tastes great. It's fantastic. 851 00:46:11,995 --> 00:46:15,555 Thank you. I absolutely love it. 852 00:46:15,555 --> 00:46:17,675 Amazing! APPLAUSE 853 00:46:17,675 --> 00:46:19,675 Thanks! Get in there! 854 00:46:19,675 --> 00:46:22,475 I'm feeling really, really good. 855 00:46:23,675 --> 00:46:25,555 There was a lot of elements to get through, 856 00:46:25,555 --> 00:46:28,035 but I managed to do them all, and I think I showed them 857 00:46:28,035 --> 00:46:30,475 everything about me, so...yeah. 858 00:46:34,155 --> 00:46:35,875 SHE SIGHS 859 00:46:37,555 --> 00:46:42,675 Childcare worker Angela has served lemon meringue tart, 860 00:46:42,675 --> 00:46:45,315 raspberry, sloe and hogweed coulis, 861 00:46:45,315 --> 00:46:48,955 candied rose hips, baobab seeds, 862 00:46:48,955 --> 00:46:52,515 and a pot of jasmine and mango tea. 863 00:46:52,515 --> 00:46:55,315 You use many ingredients I've never seen before. 864 00:46:55,315 --> 00:46:56,795 Fascinating stuff. 865 00:47:02,755 --> 00:47:06,075 Your baobab, I'm loving it because it's like a sherbet. 866 00:47:06,075 --> 00:47:07,955 Your hogweed jam, I like. 867 00:47:07,955 --> 00:47:10,075 It's a little bit of sharpness, like a raspberry, 868 00:47:10,075 --> 00:47:13,955 but it's also mild and fruity, like a strawberry. Yeah. 869 00:47:13,955 --> 00:47:17,795 I love this tea. Oh, good. It smells like a ripe mango. 870 00:47:18,915 --> 00:47:21,675 The lemon meringue pie - your pastry's a little bit thick. 871 00:47:21,675 --> 00:47:23,515 The actual meringue hasn't cooked, 872 00:47:23,515 --> 00:47:26,955 so we've got raw whipped egg white in here, and you can see it's raw. 873 00:47:26,955 --> 00:47:29,115 It fascinates me, what you're doing. 874 00:47:29,115 --> 00:47:31,195 We have a lot of technical issues here, though. 875 00:47:33,995 --> 00:47:38,075 I think that they enjoyed my creativity and my uniqueness. 876 00:47:39,395 --> 00:47:41,555 I just have regrets that my brain froze 877 00:47:41,555 --> 00:47:43,515 and I suddenly forgot how to make a meringue, 878 00:47:43,515 --> 00:47:45,195 which I've made ten million times. 879 00:47:47,475 --> 00:47:52,795 Business analyst Zizi has baked Mauritian-spiced rum bread pudding 880 00:47:52,795 --> 00:47:54,835 with sultanas, 881 00:47:54,835 --> 00:47:58,835 served with a mango coulis and Chantilly cream. 882 00:48:03,715 --> 00:48:05,355 Your bread pudding is nicely made. 883 00:48:05,355 --> 00:48:07,115 It's got a nice crust on the outside. 884 00:48:07,115 --> 00:48:08,955 It hasn't dried out. It's moist enough. 885 00:48:08,955 --> 00:48:11,435 I love the mango coulis 886 00:48:11,435 --> 00:48:14,275 and I like the fact that the cream isn't too sweetened either. 887 00:48:14,275 --> 00:48:16,715 Not a huge amount of technique on show here, 888 00:48:16,715 --> 00:48:18,555 but I am enjoying eating it. 889 00:48:18,555 --> 00:48:20,355 Oh, good. 890 00:48:20,355 --> 00:48:23,395 I really like bread pudding, but I'm crying out for rum. 891 00:48:23,395 --> 00:48:26,915 I'd like more rum so that the mango and the rum works together. 892 00:48:26,915 --> 00:48:28,715 At the moment, it's slightly disparate, 893 00:48:28,715 --> 00:48:31,195 and that's a real shame. 894 00:48:31,195 --> 00:48:34,915 Are these crystallised bits of sugar that the rum sauce...? 895 00:48:34,915 --> 00:48:38,755 You might have rum in that! THEY CHUCKLE 896 00:48:38,755 --> 00:48:42,035 On reflection, maybe I should have upped my game a bit, 897 00:48:42,035 --> 00:48:44,155 done something differently, 898 00:48:44,155 --> 00:48:47,795 but the fact that they enjoyed it, I'm happy about that. 899 00:48:50,115 --> 00:48:54,555 Marine officer Amedeo has made vanilla panna cotta 900 00:48:54,555 --> 00:48:56,955 with a raspberry and blackberry sauce 901 00:48:56,955 --> 00:49:00,635 and a garnish of amaretto biscuits. 902 00:49:00,635 --> 00:49:03,195 Tell me what happened to the white chocolate you were doing. 903 00:49:03,195 --> 00:49:05,435 It didn't turn out to be the way that I wanted it to be, 904 00:49:05,435 --> 00:49:07,795 and I just scrapped plan B, really. 905 00:49:13,915 --> 00:49:16,235 Amedeo, I think your flavours are absolutely right. 906 00:49:16,235 --> 00:49:19,875 I really like that almond, strong flavour 907 00:49:19,875 --> 00:49:21,475 of the amaretto biscuits. 908 00:49:21,475 --> 00:49:23,355 I like the fact I can see all the vanilla flecks 909 00:49:23,355 --> 00:49:24,955 running through your panna cotta. 910 00:49:24,955 --> 00:49:27,795 I've got an issue here, though, with the firmness of this panna cotta. 911 00:49:27,795 --> 00:49:31,275 It should have a wobble. This, you've actually got to chew it. 912 00:49:32,475 --> 00:49:34,275 HE SIGHS 913 00:49:34,275 --> 00:49:36,315 All the flavours are absolutely right, 914 00:49:36,315 --> 00:49:38,395 but that is too firm. 915 00:49:38,395 --> 00:49:41,435 That's not even melting under the heat of my fingers. 916 00:49:42,915 --> 00:49:46,315 Yeah, quite disappointed. 917 00:49:47,715 --> 00:49:49,715 Well done. 918 00:49:49,715 --> 00:49:51,555 I think I overdid the gelatine, 919 00:49:51,555 --> 00:49:56,275 based on the fear of the panna cotta not setting, so... 920 00:49:57,475 --> 00:50:00,915 ..yeah, I'll pay the price for that, so... 921 00:50:06,995 --> 00:50:09,315 Food supply manager Hannah 922 00:50:09,315 --> 00:50:13,915 has served whiskey poached pear and brown sugar frangipane tart 923 00:50:13,915 --> 00:50:16,955 with whiskey caramel and blackberries, 924 00:50:16,955 --> 00:50:19,195 served with vanilla ice cream. 925 00:50:23,675 --> 00:50:26,115 I'm a big pear fan. 926 00:50:26,115 --> 00:50:29,155 I've never had it with whiskey. I think it's glorious. 927 00:50:29,155 --> 00:50:33,115 Good vanilla ice cream, packed full of vanilla, well made. 928 00:50:33,115 --> 00:50:37,235 I think this is delightful, delicious, 929 00:50:37,235 --> 00:50:40,675 and when no-one's looking, I think I'm going to finish the whole plate. 930 00:50:42,515 --> 00:50:46,195 Your tart base around the outside here 931 00:50:46,195 --> 00:50:49,515 is perfectly thin. Congratulations to your grandmother. 932 00:50:49,515 --> 00:50:51,315 A fantastic recipe. 933 00:50:51,315 --> 00:50:54,555 The actual sauce itself with that whiskey, 934 00:50:54,555 --> 00:50:57,755 I think it's really fascinating, I think it's really interesting. 935 00:50:57,755 --> 00:51:01,835 It's risky, and I like it. Fab. Thank you. 936 00:51:03,675 --> 00:51:05,915 I am really happy. 937 00:51:07,235 --> 00:51:10,195 I mean, I wasn't planning on just making boozy puds the whole time, 938 00:51:10,195 --> 00:51:11,595 but maybe that's the key. 939 00:51:14,035 --> 00:51:15,835 Finally, it's Farokh. 940 00:51:16,995 --> 00:51:20,715 Inspired by the flavours of Iranian ice cream, 941 00:51:20,715 --> 00:51:22,995 he's made a saffron sponge 942 00:51:22,995 --> 00:51:26,435 with a frangipane and pistachio biscuit base 943 00:51:26,435 --> 00:51:28,875 topped with a lime foam, 944 00:51:28,875 --> 00:51:32,635 frozen cream shards, rose gel, 945 00:51:32,635 --> 00:51:35,835 and a grey cardamom and sugar dust. 946 00:51:35,835 --> 00:51:39,355 I have never been served a kitchen sponge on MasterChef before. 947 00:51:40,435 --> 00:51:43,155 So, the black crumb underneath it, 948 00:51:43,155 --> 00:51:46,755 and then you've used the sponge to wipe away the dirt. Exactly. 949 00:51:46,755 --> 00:51:48,595 As you do with sponges. 950 00:51:53,995 --> 00:51:56,675 Technically, I think you've got it right. 951 00:51:56,675 --> 00:51:59,355 We've got a gel which is slightly slippery. 952 00:51:59,355 --> 00:52:02,795 The frozen cream on the side has got a crunch to it. 953 00:52:02,795 --> 00:52:06,435 Your sponge is really lovely and light and tastes of saffron. 954 00:52:06,435 --> 00:52:09,115 I really respect what you're doing. Thank you. 955 00:52:09,115 --> 00:52:13,155 I really love that saffron sponge. That's just beautiful for me. 956 00:52:13,155 --> 00:52:16,155 I really like your crumb with the amount of cardamom in it. 957 00:52:16,155 --> 00:52:17,835 I really do. And it's sweet. 958 00:52:17,835 --> 00:52:21,075 I like your creative, theatrical mind. I really do. 959 00:52:23,515 --> 00:52:27,795 I wanted to show the judges that I cook surprising things 960 00:52:27,795 --> 00:52:32,995 and I know how to take the taste buds on a journey. 961 00:52:34,195 --> 00:52:35,995 And I think part of that really worked. 962 00:52:38,075 --> 00:52:41,355 We have uncovered some serious talent here, John, 963 00:52:41,355 --> 00:52:43,195 haven't we? This is very exciting. 964 00:52:44,835 --> 00:52:47,275 We have to discuss Radha. 965 00:52:47,275 --> 00:52:50,155 John, that pastry work was exceptional. 966 00:52:50,155 --> 00:52:52,955 It tasted amazing. It looked fantastic. 967 00:52:52,955 --> 00:52:54,835 I've got to say, a class act. 968 00:52:54,835 --> 00:52:56,915 For me, Radha's got herself an apron. 969 00:52:56,915 --> 00:52:59,475 There's somebody else, I think, who also deserves an apron. 970 00:52:59,475 --> 00:53:01,515 That's Hannah. Very impressed with Hannah. 971 00:53:01,515 --> 00:53:03,915 Love the use of whisky with the poached pear. 972 00:53:03,915 --> 00:53:05,355 Really good pastry work. 973 00:53:05,355 --> 00:53:08,395 Hannah has got talent, no doubt about it. 974 00:53:08,395 --> 00:53:11,035 Farokh made edible conceptual art - 975 00:53:11,035 --> 00:53:14,475 a sponge on a plate where he used a black dusting on it 976 00:53:14,475 --> 00:53:17,155 so it looked like he'd actually cleaned the black dust away. 977 00:53:17,155 --> 00:53:19,995 He's adventurous, he's individual, he's artistic, 978 00:53:19,995 --> 00:53:21,995 and he's willing to take a risk. 979 00:53:21,995 --> 00:53:24,635 I have to say, I believe there's one contestant 980 00:53:24,635 --> 00:53:28,315 whose competition is over, and that is Amedeo. 981 00:53:28,315 --> 00:53:30,355 That panna cotta wasn't right. It was hard. 982 00:53:30,355 --> 00:53:34,075 It had no wobble at all. It wasn't creamy. It was firm. 983 00:53:34,075 --> 00:53:36,435 Amedeo is leaving us. 984 00:53:36,435 --> 00:53:38,475 That leaves us with two people to talk about. 985 00:53:38,475 --> 00:53:40,915 Zizi didn't show us a great deal of technique. 986 00:53:40,915 --> 00:53:43,875 We're talking about a bread pudding, mango and cream. 987 00:53:43,875 --> 00:53:46,395 We were supposed to have a rum syrup, as well, 988 00:53:46,395 --> 00:53:50,035 which crystallised and just became rum-flavoured sugar lumps. 989 00:53:50,035 --> 00:53:51,675 So, not a huge amount of work. 990 00:53:51,675 --> 00:53:54,115 However, we actually quite liked eating it. 991 00:53:54,115 --> 00:53:55,755 Angela's quite exciting because 992 00:53:55,755 --> 00:53:58,635 she's bringing in ingredients that I haven't seen before. 993 00:53:58,635 --> 00:54:01,195 She's attempted a lot, but it hasn't paid off. 994 00:54:01,195 --> 00:54:04,675 Thick pastry, meringue across the top not cooked enough... 995 00:54:06,515 --> 00:54:09,715 My head is on the chopping board, as it were. 996 00:54:09,715 --> 00:54:13,755 If I just rein it in and don't flap, and if they give me another chance, 997 00:54:13,755 --> 00:54:18,275 I feel like, every time, it's going to get better. 998 00:54:19,515 --> 00:54:22,555 I'd be disappointed if I went home at this stage. 999 00:54:22,555 --> 00:54:25,595 There's a lot more dishes that I can do, 1000 00:54:25,595 --> 00:54:27,475 erm, so, yeah. 1001 00:54:39,595 --> 00:54:43,075 I just want to say thank you to all six of you. 1002 00:54:43,075 --> 00:54:44,475 Fantastic dishes. 1003 00:54:44,475 --> 00:54:48,715 A great deal of creativity, inventiveness. Well done. 1004 00:54:50,475 --> 00:54:53,315 One cook today truly impressed. 1005 00:54:53,315 --> 00:54:57,475 Radha, congratulations, you've got yourself an apron. Thanks. 1006 00:55:03,595 --> 00:55:06,475 There were two other people that Gregg and I recognised 1007 00:55:06,475 --> 00:55:09,275 of having great talent and real ambition. 1008 00:55:09,275 --> 00:55:12,355 Hannah, Farokh, 1009 00:55:12,355 --> 00:55:14,755 congratulations, you've got yourselves an apron. 1010 00:55:24,315 --> 00:55:27,355 The first person leaving us? 1011 00:55:32,635 --> 00:55:35,795 Amedeo. Thank you. 1012 00:55:38,115 --> 00:55:40,555 It's been lovely having you. Thank you. Thank you very much. 1013 00:55:40,555 --> 00:55:42,195 Thank you. Well done, all. 1014 00:55:43,595 --> 00:55:45,795 I tried to give everything that I had. 1015 00:55:45,795 --> 00:55:49,875 Sadly, I couldn't deliver. But I did enjoy the experience - 1016 00:55:49,875 --> 00:55:54,635 the level of emotions, ups, downs, ups, downs, adrenaline - 1017 00:55:54,635 --> 00:55:56,595 so no regrets. 1018 00:55:58,915 --> 00:56:02,395 We have one apron left. Angela... 1019 00:56:05,835 --> 00:56:07,195 ..Zizi... 1020 00:56:10,795 --> 00:56:14,035 ..the final apron of this year's competition... 1021 00:56:16,475 --> 00:56:17,915 ..is going to... 1022 00:56:20,395 --> 00:56:21,715 ..Angela. 1023 00:56:23,795 --> 00:56:25,835 Thank you, Zizi. 1024 00:56:25,835 --> 00:56:27,635 I could have given it so much more, 1025 00:56:27,635 --> 00:56:30,515 but it's always with hindsight, isn't it? 1026 00:56:30,515 --> 00:56:33,755 I will look back with very fond memories. 1027 00:56:33,755 --> 00:56:36,155 It has been a hoot. It really has. 1028 00:56:37,675 --> 00:56:40,235 Congratulations. Oh, my God! 1029 00:56:40,235 --> 00:56:42,395 Would you like to come up and collect your aprons? 1030 00:56:49,635 --> 00:56:52,235 It's amazing to have a MasterChef apron. 1031 00:56:52,235 --> 00:56:54,075 I can't believe it! 1032 00:56:54,075 --> 00:56:56,755 It's just like... I'm just so, like, tired 1033 00:56:56,755 --> 00:56:59,275 and I just can't believe it cos it's exhausting, 1034 00:56:59,275 --> 00:57:01,915 but I'm really, really happy. Mm-hm. 1035 00:57:03,835 --> 00:57:05,275 I'm very excited. 1036 00:57:05,275 --> 00:57:08,275 I have got all sorts of weird and wonderful things lined up, 1037 00:57:08,275 --> 00:57:11,155 some of which live in the darkest recesses of my brain. 1038 00:57:11,155 --> 00:57:13,795 I am so happy! 1039 00:57:14,795 --> 00:57:16,835 Best be a very large glass of wine in my hand 1040 00:57:16,835 --> 00:57:19,155 as soon as I get in the door! 1041 00:57:19,155 --> 00:57:22,315 Next time, this week's best cook's 1042 00:57:22,315 --> 00:57:25,355 return to face two demanding challenges... 1043 00:57:25,355 --> 00:57:29,595 My mind's going crazy at the moment. Ooh! 1044 00:57:29,595 --> 00:57:32,875 There wasn't really much of a plan, so time will tell how we do. 1045 00:57:34,195 --> 00:57:37,835 ..and fight for a place in the quarterfinal. 1046 00:57:37,835 --> 00:57:40,195 This is jolly good work. 1047 00:57:40,195 --> 00:57:43,075 Could be famous for being on the menu of a restaurant. 1048 00:57:43,075 --> 00:57:44,715 That's an amazing achievement.