1
00:00:03,354 --> 00:00:04,954
MasterChef is back.
2
00:00:05,994 --> 00:00:08,394
Of the thousands who applied,
3
00:00:08,434 --> 00:00:13,394
only 45 of the country's best
home cooks have been chosen.
4
00:00:13,434 --> 00:00:14,714
Whoo!
5
00:00:15,714 --> 00:00:19,914
Each week, nine will battle
for a place in the quarterfinal.
6
00:00:19,954 --> 00:00:21,394
It's going to be a tight ride.
7
00:00:21,434 --> 00:00:22,634
Ooh!
8
00:00:22,674 --> 00:00:23,834
JOHN:Whoa!
9
00:00:23,874 --> 00:00:25,194
Yeah, it's pressure.
10
00:00:25,234 --> 00:00:26,914
I'm shaking like a leaf.
11
00:00:26,954 --> 00:00:28,514
Wow! Steam up.
12
00:00:28,554 --> 00:00:32,234
But they must first audition
to prove their worth.
13
00:00:32,274 --> 00:00:34,914
It's really, really nice.
14
00:00:36,114 --> 00:00:38,274
Those that make it will embark
15
00:00:38,314 --> 00:00:41,354
on the culinary adventure
of a lifetime.
16
00:00:41,394 --> 00:00:44,234
So we need to pick it up.
Let's go, guys, yeah? Go.
17
00:00:44,274 --> 00:00:45,954
Guys, I need these desserts!
18
00:00:45,994 --> 00:00:47,154
I need them!
19
00:00:47,194 --> 00:00:50,674
The wheels have come off.
Let's get some energy in here.
20
00:00:50,714 --> 00:00:53,234
I mean, that is a glorious plate
of food.
21
00:00:53,274 --> 00:00:58,954
As they compete for the title
of MasterChef Champion 2022.
22
00:01:00,154 --> 00:01:02,634
This is our last group
of new contestants.
23
00:01:03,754 --> 00:01:06,114
Today is a day
for something special.
24
00:01:13,074 --> 00:01:17,874
It's early morning and nine
new amateur cooks are arriving
25
00:01:17,914 --> 00:01:20,474
for their MasterChef audition.
26
00:01:23,994 --> 00:01:25,594
So surreal.
27
00:01:25,634 --> 00:01:26,834
I don't live far away,
28
00:01:26,874 --> 00:01:29,034
so I've been practising the walk
down the canal.
29
00:01:29,074 --> 00:01:32,874
That's really sad, isn't it? I
shouldn't say that, um, but I have.
30
00:01:32,914 --> 00:01:34,594
People have told me
I'm amazing at cooking
31
00:01:34,634 --> 00:01:36,274
and I really want to prove them
right.
32
00:01:36,314 --> 00:01:38,514
And there's people
that have told me I'm not,
33
00:01:38,554 --> 00:01:40,834
and I want to prove them wrong.
34
00:01:43,154 --> 00:01:44,954
I'm ridiculously competitive.
35
00:01:44,994 --> 00:01:47,394
Whether it's board games,
card games...
36
00:01:48,754 --> 00:01:49,754
..I have to win.
37
00:01:52,034 --> 00:01:54,954
Congratulations on making
it to the MasterChef Kitchen.
38
00:01:54,994 --> 00:01:57,074
You are this year's last heat
39
00:01:57,114 --> 00:02:01,554
and we need to tell you the
standard this year is pretty good.
40
00:02:02,994 --> 00:02:06,274
This, your first round,
is an audition
41
00:02:06,314 --> 00:02:10,874
and we have asked you
to cook for us your signature dish.
42
00:02:11,994 --> 00:02:14,114
Instead of Gregg and I
wandering around the kitchen
43
00:02:14,154 --> 00:02:15,354
and watching what you're doing,
44
00:02:15,394 --> 00:02:18,834
we'll be through those doors
in the brand-new tasting room.
45
00:02:19,874 --> 00:02:22,914
We won't know what sort of cook
you are, whether you're tidy,
46
00:02:22,954 --> 00:02:26,514
whether you're good with knives -
we won't be able to see any of that.
47
00:02:26,554 --> 00:02:28,394
We'll only be able
to taste the food,
48
00:02:28,434 --> 00:02:31,234
so you've got to deliver
something fantastic.
49
00:02:32,234 --> 00:02:34,634
We will choose
our favourite three dishes,
50
00:02:34,674 --> 00:02:38,034
and the cooks of those dishes
will get themselves an apron.
51
00:02:38,074 --> 00:02:41,354
The six cooks left,
you will get a chance to cook again
52
00:02:41,394 --> 00:02:47,074
and hopefully grab one
of the last four remaining aprons
53
00:02:47,114 --> 00:02:48,874
in this year's competition.
54
00:02:50,434 --> 00:02:52,594
We wish you the very best of luck.
55
00:02:52,634 --> 00:02:56,154
We look forward to tasting your
food. Very much. Good luck.
56
00:02:59,474 --> 00:03:00,754
They look scared.
57
00:03:00,794 --> 00:03:02,194
Oh, dear.
58
00:03:02,234 --> 00:03:05,714
Can I cry now? So nervous!
59
00:03:05,754 --> 00:03:09,754
Surprised, but it's MasterChef, so
you've got to expect the unexpected.
60
00:03:10,794 --> 00:03:12,834
JOHN:Our nine's first time
in the MasterChef kitchen,
61
00:03:12,874 --> 00:03:16,114
and you and I are not there to calm
their nerves or to reassure them.
62
00:03:16,154 --> 00:03:19,714
If they like it, happy days.
If not, bus fair home, innit?
63
00:03:20,794 --> 00:03:22,474
I'm like a duck on water.
64
00:03:22,514 --> 00:03:25,394
I sort of paddle above,
but I'm calm underneath.
65
00:03:25,434 --> 00:03:28,394
So upside-down duck, that's me.
66
00:03:28,434 --> 00:03:30,914
I'm the duck paddling
like mad underneath.
67
00:03:32,274 --> 00:03:33,754
I'm not an upside-down duck.
68
00:03:34,834 --> 00:03:36,394
I don't want to go home.
69
00:03:36,434 --> 00:03:40,034
I'm definitely going to go above and
beyond to take that apron.
70
00:03:40,074 --> 00:03:41,754
Yeah, I think it'd look good on me.
71
00:03:43,314 --> 00:03:46,554
The contestants will audition
in groups of three...
72
00:03:46,594 --> 00:03:48,074
Dinner time!
73
00:03:48,114 --> 00:03:52,834
..and have one hour and 20 minutes
to cook their signature dish.
74
00:03:52,874 --> 00:03:54,994
I hope they've really practised
these dishes.
75
00:03:55,034 --> 00:03:57,514
The only way to get through an
audition is to make sure
76
00:03:57,554 --> 00:03:58,914
you know your lines.
77
00:04:01,514 --> 00:04:05,314
First up will be Dean,
a 41-year-old full-time dad
78
00:04:05,354 --> 00:04:07,914
and public speaker from Edinburgh.
79
00:04:07,954 --> 00:04:10,274
I've a crazy house, all boys,
80
00:04:10,314 --> 00:04:13,354
smelly feet and loving football
and boxing.
81
00:04:14,834 --> 00:04:17,234
We kind of cook
what we see on the telly.
82
00:04:18,354 --> 00:04:21,914
Dean - here's a classic cook,
if ever you've seen one -
83
00:04:21,954 --> 00:04:24,154
pan-roasted venison loin,
84
00:04:24,194 --> 00:04:27,394
pancetta and black pudding crumble -
I like that -
85
00:04:27,434 --> 00:04:29,394
marsala wine and a blackberry jus.
86
00:04:30,434 --> 00:04:31,794
This could be beautiful.
87
00:04:34,554 --> 00:04:37,514
This is my son Michael's favourite,
one of his favourite things to eat,
88
00:04:37,554 --> 00:04:40,994
so a little hat tip to him,
plus it tastes nice, so...
89
00:04:41,034 --> 00:04:42,434
it shows a little bit of skill.
90
00:04:43,594 --> 00:04:48,114
Fondant potatoes -
dun duh-dun dun daaah!
91
00:04:48,154 --> 00:04:49,954
They're not looking too bad,
are they?
92
00:04:49,994 --> 00:04:52,834
If there has been an Achilles
heel with this competition,
93
00:04:52,874 --> 00:04:54,354
it's been the fondant potato.
94
00:04:54,394 --> 00:04:56,834
Not bad. I've not embarrassed
my kids yet.
95
00:04:56,874 --> 00:05:01,634
Dean is setting us up here
for a fine-dining experience
96
00:05:01,674 --> 00:05:04,754
and his dish has got to match it,
it's got to look the part.
97
00:05:05,994 --> 00:05:08,594
So, back in 2012, I was diagnosed
with multiple sclerosis,
98
00:05:08,634 --> 00:05:11,994
which left me feeling a little bit
vulnerable, a little bit scared,
99
00:05:12,034 --> 00:05:16,394
and I decided, right, OK, I've
got to get up and give it a doing.
100
00:05:16,434 --> 00:05:20,474
Giving it a doing is a Scottish
term for beating something up.
101
00:05:20,514 --> 00:05:23,314
I've done seven marathons.
I've done a triathlon,
102
00:05:23,354 --> 00:05:26,394
so I'm hoping
to draw on some of that
103
00:05:26,434 --> 00:05:29,474
and make it work for me
in the MasterChef kitchen.
104
00:05:30,394 --> 00:05:33,794
Dean, just smash it, mate. Smash it.
Thank you very much, thank you.
105
00:05:33,834 --> 00:05:36,754
Be an absolute Scottish gangster
and smash this.
106
00:05:36,794 --> 00:05:38,874
My son Michael told me if I don't
get an apron,
107
00:05:38,914 --> 00:05:40,274
don't bother coming home,
108
00:05:40,314 --> 00:05:41,914
so I could be homeless after today.
109
00:05:41,954 --> 00:05:43,874
HUMS TO HERSELF
110
00:05:43,914 --> 00:05:48,234
23-year-old Radha is a law graduate
from Bradford.
111
00:05:48,274 --> 00:05:51,874
University, I basically just lived
off cheese toasties
112
00:05:51,914 --> 00:05:54,154
but, since lockdown,
since being home,
113
00:05:54,194 --> 00:05:56,554
Mum and Dad
have been teaching me to cook.
114
00:05:56,594 --> 00:05:59,594
Over the last few months,
cooking's literally been everything.
115
00:06:01,474 --> 00:06:03,234
My mum's Indian
and my dad's English,
116
00:06:03,274 --> 00:06:05,914
so a lot of the food I eat
is Indian food.
117
00:06:05,954 --> 00:06:07,874
I'm making phaldari koftas,
118
00:06:07,914 --> 00:06:11,034
which are basically
like a vegetarian meatball.
119
00:06:11,074 --> 00:06:12,474
It's got a sweet filling
120
00:06:12,514 --> 00:06:15,434
with, like, cheese
and cranberries and everything.
121
00:06:15,474 --> 00:06:18,314
We've never had a phaldari
on MasterChef before,
122
00:06:18,354 --> 00:06:19,714
and that excites me.
123
00:06:20,954 --> 00:06:22,834
Then you've got this makhani sauce.
124
00:06:22,874 --> 00:06:25,394
It comes from the Punjab,
with butter and cream,
125
00:06:25,434 --> 00:06:27,434
very, very rich with tomatoes.
126
00:06:28,714 --> 00:06:30,874
Pilau rice is going to be
quite bland.
127
00:06:30,914 --> 00:06:33,114
Roti is also bland.
128
00:06:33,154 --> 00:06:36,914
Whatever this kofta is, it's got
to have loads of spice.
129
00:06:38,034 --> 00:06:40,834
I don't like spice.
I really do not like spice.
130
00:06:41,914 --> 00:06:45,474
So...I'm not a really good Indian,
am I?
131
00:06:45,514 --> 00:06:48,314
It's going to have a little bit of
chilli, but not too much.
132
00:06:49,434 --> 00:06:52,194
And how's this vegetarian
Indian dish coming on?
133
00:06:52,234 --> 00:06:57,274
I forgot to put my potato in these
so I'm going to redo them,
134
00:06:57,314 --> 00:07:00,354
but I think I've got enough
time, so it should be OK.
135
00:07:00,394 --> 00:07:02,154
Listen, you're smiling,
so that's a good sign.
136
00:07:02,194 --> 00:07:04,954
If I'm not smiling,
I'm crying, so...
137
00:07:07,474 --> 00:07:09,074
Right, you've got this, son.
138
00:07:10,114 --> 00:07:14,154
Next up is Martin,
a 50-year-old vintage wholesaler
139
00:07:14,194 --> 00:07:17,754
and marathon enthusiast
from the West Midlands.
140
00:07:18,714 --> 00:07:20,034
I am very competitive,
141
00:07:20,074 --> 00:07:21,794
I've got to admit. I'm not going to
lie.
142
00:07:22,794 --> 00:07:25,434
I do Boston Marathon,
New York Marathon.
143
00:07:25,474 --> 00:07:28,794
I'm not a world-class runner,
but I'm not half bad.
144
00:07:30,074 --> 00:07:31,874
I've tested myself on the road and
145
00:07:31,914 --> 00:07:34,474
thought, "Why not test myself
in the kitchen
146
00:07:34,514 --> 00:07:38,914
"with some spoons and a hob
and see how it goes?"
147
00:07:41,754 --> 00:07:43,194
What are you making, Martin?
148
00:07:43,234 --> 00:07:46,474
Caribbean sweet chicken thighs...
Ooh! ..with basmati rice,
149
00:07:46,514 --> 00:07:50,594
Jamaican gravy and cucumber,
red onion salad to go with it,
150
00:07:50,634 --> 00:07:53,234
if it gets a bit too hot.
Ooh, sounds yummy.
151
00:07:54,834 --> 00:07:57,834
Martin's Jamaican
sweet brown chicken thighs -
152
00:07:57,874 --> 00:07:59,634
there's probably brown sugar
in there.
153
00:07:59,674 --> 00:08:02,674
That chicken's got to be lovely
and crispy on the outside.
154
00:08:03,754 --> 00:08:06,474
Got to get the gravy on the go.
155
00:08:06,514 --> 00:08:09,194
I'll be using this pan here
because obviously it's a waste
156
00:08:09,234 --> 00:08:11,234
to get all that great flavour
off the chicken
157
00:08:11,274 --> 00:08:12,834
and not stick it in the gravy.
158
00:08:12,874 --> 00:08:14,554
So that is the plan of action.
159
00:08:15,954 --> 00:08:19,914
The gravy is very close to giving
that boom-boom sensation.
160
00:08:19,954 --> 00:08:24,514
Hopefully, John and Gregg will go,
"Yeah, give that man an apron now."
161
00:08:24,554 --> 00:08:28,274
OK, so, I've tasted that. I'm
liking that. Hopefully they will.
162
00:08:31,634 --> 00:08:35,394
Full-time dad Dean has just
ten minutes to serve up.
163
00:08:35,434 --> 00:08:36,514
Perfect, thank you.
164
00:08:37,874 --> 00:08:40,754
About another four or five minutes,
I think.
165
00:08:43,434 --> 00:08:44,474
MARTIN:Dean!
166
00:08:44,514 --> 00:08:45,954
You nearly ready to plate up?
167
00:08:45,994 --> 00:08:48,394
Almost. I thought I was about
to set it on fire a minute ago,
168
00:08:48,434 --> 00:08:50,634
but we're all right. OK. Happy days.
169
00:08:54,594 --> 00:08:55,674
Hm!
170
00:08:56,794 --> 00:08:57,754
Yes, Dean!
171
00:08:59,794 --> 00:09:03,234
Yeah, I'm quite happy with that.
Oh, that venison looks great.
172
00:09:03,274 --> 00:09:05,074
Is it good? Ooh, look at that.
173
00:09:06,314 --> 00:09:09,114
Go on, Dean. Looks amazing.
Looks great.
174
00:09:12,474 --> 00:09:14,714
Hey! Hey, Dean.
175
00:09:14,754 --> 00:09:15,834
How are you doing?
176
00:09:15,874 --> 00:09:17,354
Hey!
177
00:09:18,594 --> 00:09:22,594
Full-time dad Dean has served
pan-roasted venison loin,
178
00:09:22,634 --> 00:09:26,434
fondant potatoes, carrot puree
179
00:09:26,474 --> 00:09:29,194
and a pancetta
and black pudding crumble,
180
00:09:29,234 --> 00:09:32,274
with a marsala wine
and blackberry jus.
181
00:09:33,114 --> 00:09:34,754
Your food smells great.
182
00:09:34,794 --> 00:09:35,954
That's a start, I suppose.
183
00:09:35,994 --> 00:09:37,354
And it looks great.
184
00:09:42,674 --> 00:09:45,394
Your venison,
it's cooked very, very nicely.
185
00:09:45,434 --> 00:09:48,234
I love that black pudding
crumb with the pancetta.
186
00:09:48,274 --> 00:09:50,194
You've really cooked
the black pudding
187
00:09:50,234 --> 00:09:52,794
and got it to go nice and crispy.
That's great.
188
00:09:52,834 --> 00:09:57,754
Your sauce is very rich and could
probably be a little bit less thick.
189
00:09:57,794 --> 00:09:59,874
But, if this is what you're doing
at home
190
00:09:59,914 --> 00:10:01,034
and you're teaching yourself,
191
00:10:01,074 --> 00:10:02,554
I'm really impressed.
192
00:10:02,594 --> 00:10:04,154
Thank you.
193
00:10:04,194 --> 00:10:05,994
We've had many, many raw
fondant potatoes
194
00:10:06,034 --> 00:10:09,234
in the competition this year.
Yours are perfectly soft.
195
00:10:09,274 --> 00:10:10,674
Well done.
196
00:10:10,714 --> 00:10:12,474
This is decent work, mate.
Thank you.
197
00:10:12,514 --> 00:10:14,114
Not bad at all.
198
00:10:14,154 --> 00:10:15,754
Keep an eye on you.
Thank you, Dean.
199
00:10:15,794 --> 00:10:17,554
Cheers, guys. Have a good one.
200
00:10:20,354 --> 00:10:22,634
BIG SIGH
201
00:10:22,674 --> 00:10:24,594
The concept is great,
202
00:10:24,634 --> 00:10:26,754
the presentation is fantastic.
203
00:10:26,794 --> 00:10:28,314
Brilliant, yeah.
204
00:10:28,354 --> 00:10:31,594
The comments were unbelievable,
so I'm kind of really buzzing.
205
00:10:31,634 --> 00:10:32,674
To be honest with you,
206
00:10:32,714 --> 00:10:35,074
I've come out of there feeling
on top of the world.
207
00:10:38,114 --> 00:10:39,354
I'm pretty chuffed.
208
00:10:43,394 --> 00:10:46,234
Do me a favour, don't make it too
good cos I want one of those aprons.
209
00:10:46,274 --> 00:10:48,034
Ah, yeah.
OK? Yeah, yeah.
210
00:10:50,914 --> 00:10:53,034
Radha, you got five minutes.
211
00:10:53,074 --> 00:10:54,714
OK, thank you.
212
00:10:54,754 --> 00:10:56,674
I think it's all going, OK.
213
00:10:56,714 --> 00:10:59,834
Everything tastes good, so hopefully
it'll all taste good together.
214
00:10:59,874 --> 00:11:01,354
Go, Radha!
215
00:11:06,754 --> 00:11:10,194
Oh, wow, that looks good.
That looks good. It smells good.
216
00:11:10,234 --> 00:11:11,474
Just nail it!
217
00:11:13,074 --> 00:11:15,274
Hello.
Hey. Oh, wow.
218
00:11:17,514 --> 00:11:20,554
Law graduate Radha
has cooked phaldari,
219
00:11:20,594 --> 00:11:25,154
vegetable and potato koftas filled
with paneer and Cheddar cheese,
220
00:11:25,194 --> 00:11:26,994
sultanas and cranberries,
221
00:11:27,034 --> 00:11:30,514
served with pea pilau rice,
coriander,
222
00:11:30,554 --> 00:11:32,114
pomegranate seeds,
223
00:11:32,154 --> 00:11:36,594
and a makhani tomato curry sauce
with a roti on the side.
224
00:11:41,034 --> 00:11:42,674
I'm loving these koftas.
225
00:11:42,714 --> 00:11:45,434
They are light, they've got
a crispy coating on the outside.
226
00:11:45,474 --> 00:11:47,554
They're quite mild with cheese.
227
00:11:47,594 --> 00:11:51,234
And then you get the sweet sharpness
of cranberry in there
228
00:11:51,274 --> 00:11:53,634
and your sauce matches it all
perfectly.
229
00:11:53,674 --> 00:11:57,514
There's a slight sweetness to that,
and heat, and real creaminess.
230
00:11:57,554 --> 00:11:58,914
You'll be pleased to know
231
00:11:58,954 --> 00:12:01,234
I think your food tastes
absolutely lovely.
232
00:12:03,074 --> 00:12:05,634
Would you have been happier
if I didn't like it?
233
00:12:05,674 --> 00:12:09,074
No, it's just a shock, isn't it?
That somebody likes your food?
234
00:12:09,114 --> 00:12:10,514
Yeah.
235
00:12:12,154 --> 00:12:14,634
Your rice is cooked really nicely,
I like the fact you've actually
236
00:12:14,674 --> 00:12:16,594
boiled those pieces -
they're lovely and soft.
237
00:12:16,634 --> 00:12:18,474
I think your breads
are really nicely made.
238
00:12:18,514 --> 00:12:20,874
They're lovely and crisp
and they taste great.
239
00:12:20,914 --> 00:12:24,114
I'd like some more spice in that
sauce, just to make it really
240
00:12:24,154 --> 00:12:26,954
come to life a bit,
but I think it's a good dish.
241
00:12:26,994 --> 00:12:28,394
Thank you.
242
00:12:33,074 --> 00:12:36,114
I think what we're seeing is a young
cook developing.
243
00:12:36,154 --> 00:12:39,634
Yeah. It's exciting
to see how far she can go.
244
00:12:39,674 --> 00:12:41,714
Oh, I don't even know if I can put
it into words
245
00:12:41,754 --> 00:12:45,314
how I'm feeling right now -
there's so many different emotions.
246
00:12:45,354 --> 00:12:47,074
I was pleased with all of
the flavours.
247
00:12:47,114 --> 00:12:49,274
That's how I would have personally
served it.
248
00:12:49,314 --> 00:12:51,754
But, obviously, everyone's got
a different taste palate.
249
00:12:56,234 --> 00:12:58,874
Right. Bang, bang, that's done,
that's done.
250
00:12:58,914 --> 00:13:00,154
Yeah.
251
00:13:00,194 --> 00:13:03,074
Martin, got two minutes.
OK, cool. Thank you very much.
252
00:13:06,354 --> 00:13:07,994
Be ready to serve it up.
253
00:13:12,514 --> 00:13:14,074
Yeah, I'm happy with that.
254
00:13:14,114 --> 00:13:16,674
That's good, man.
Trust me, that's tasty.
255
00:13:18,354 --> 00:13:20,154
Oh, good luck.
Thanks very much.
256
00:13:20,194 --> 00:13:23,234
Going to smash it.
I'd like to think so.
257
00:13:23,274 --> 00:13:25,274
Well done, Martin.
Thank you.
258
00:13:28,554 --> 00:13:30,954
Business owner Martin
has made his take
259
00:13:30,994 --> 00:13:33,394
on Jamaican brown stewed chicken.
260
00:13:33,434 --> 00:13:36,354
Chicken thighs marinated
in brown sugar,
261
00:13:36,394 --> 00:13:39,874
scotch bonnet chillies,
paprika and soy,
262
00:13:39,914 --> 00:13:42,114
served with basmati rice,
263
00:13:42,154 --> 00:13:45,794
a cucumber, red
onion, coriander and lime salad,
264
00:13:45,834 --> 00:13:48,634
and a spicy Jamaican chicken gravy.
265
00:13:54,554 --> 00:13:57,714
This may well be one of the best
bits of chicken I've ever had.
266
00:13:59,074 --> 00:14:00,994
And it is so moist.
267
00:14:01,034 --> 00:14:03,954
A couple of chews
and it's dissolving on my tongue.
268
00:14:03,994 --> 00:14:06,314
The glaze has got saltiness,
the glaze has got a little bit
269
00:14:06,354 --> 00:14:08,674
of sweetness and the glaze
has a creeping heat.
270
00:14:08,714 --> 00:14:10,074
Your rice is nicely cooked.
271
00:14:10,114 --> 00:14:11,794
The salad's very interesting.
272
00:14:11,834 --> 00:14:14,914
Lots of coriander, a little bit
of lime to make it refreshing.
273
00:14:14,954 --> 00:14:16,754
I'm really interested in you.
274
00:14:18,234 --> 00:14:21,314
Your chicken is beautifully cooked
and sticky on the outside,
275
00:14:21,354 --> 00:14:23,474
reminds me of chicken yakitori.
276
00:14:23,514 --> 00:14:27,234
Your gravy, I'm finding too salty.
OK.
277
00:14:27,274 --> 00:14:30,994
But I have to tell you,
if that wasn't quite so salty,
278
00:14:31,034 --> 00:14:32,874
I'd be in raptures about this dish.
279
00:14:38,034 --> 00:14:40,634
That chicken is beautiful. It's
great chicken. It's beautiful.
280
00:14:40,674 --> 00:14:43,634
Yeah, it's great.
My word.
281
00:14:43,674 --> 00:14:45,354
Ooo...
282
00:14:45,394 --> 00:14:49,074
Wow. I really was genuinely standing
there, really gobsmacked.
283
00:14:51,234 --> 00:14:53,634
They were still eating the chicken
when I left,
284
00:14:53,674 --> 00:14:56,074
so that's not a bad sign.
That's not a bad sign!
285
00:15:00,394 --> 00:15:04,794
Back in the kitchen, the next three
competitors are hard at work.
286
00:15:04,834 --> 00:15:08,114
I hope this is an Apron winning
dish, yeah.
287
00:15:08,154 --> 00:15:11,994
31-year-old childcare worker Angela,
from Yorkshire,
288
00:15:12,034 --> 00:15:16,034
enjoyed foraging as a child
with her family.
289
00:15:16,074 --> 00:15:19,434
My mum used to take my brother and
me walking and I just remember her
290
00:15:19,474 --> 00:15:21,874
being like,
"Gather all these nettles."
291
00:15:21,914 --> 00:15:24,314
{\an8}Then we took them home,
and then she made this amazing soup.
292
00:15:26,754 --> 00:15:29,954
I just loved it, and I went and told
all my friends at school the next
293
00:15:29,994 --> 00:15:32,634
day that I'd eaten nettles.
They thought I was crazy.
294
00:15:32,674 --> 00:15:34,874
Angela, she's cooking pan fried
sea bass
295
00:15:34,914 --> 00:15:37,114
served with nettle gnocchi in pesto.
296
00:15:38,754 --> 00:15:42,194
Pea puree, vegetables
with garlic and pancetta,
297
00:15:42,234 --> 00:15:43,514
and a Parmesan crisp.
298
00:15:45,874 --> 00:15:48,594
I love gnocchi,
my children love gnocchi,
299
00:15:48,634 --> 00:15:50,954
and nettles is like the key
to my childhood,
300
00:15:50,994 --> 00:15:53,994
so I wanted to add to that element
and just make something
301
00:15:54,034 --> 00:15:56,594
that's kind of like a hug
on a plate.
302
00:15:57,834 --> 00:15:59,634
Nettle's a lovely ingredient.
303
00:15:59,674 --> 00:16:01,514
Tastes like a stronger spinach.
304
00:16:01,554 --> 00:16:04,714
The only time consuming
thing here is the gnocchi.
305
00:16:04,754 --> 00:16:07,354
Everything else can be done
in minutes.
306
00:16:07,394 --> 00:16:09,274
But gnocchi is difficult.
307
00:16:09,314 --> 00:16:10,914
You have to do it
really, really fast
308
00:16:10,954 --> 00:16:12,754
otherwise it goes too hard.
309
00:16:12,794 --> 00:16:14,474
Texturally, it has to be right.
310
00:16:14,514 --> 00:16:15,874
So, yeah, wish me luck.
311
00:16:15,914 --> 00:16:17,514
EQUIPMENT CLANKS ON FLOOR
312
00:16:17,554 --> 00:16:19,154
LAUGHING
313
00:16:21,154 --> 00:16:25,034
Also competing for an apron
is Mauritian-born Zizi,
314
00:16:25,074 --> 00:16:28,634
a 56-year-old
business analyst from Oxfordshire.
315
00:16:31,154 --> 00:16:32,754
My dad is my biggest influence.
316
00:16:32,794 --> 00:16:36,634
He's Mauritian, so I started doing
Mauritian cooking
317
00:16:36,674 --> 00:16:39,234
and writing down the recipes when
he was doing the cooking at home.
318
00:16:40,594 --> 00:16:41,994
And I kind of took it from there.
319
00:16:43,354 --> 00:16:45,074
I'm in the zone.
320
00:16:45,114 --> 00:16:47,154
I'm not in the zone at all!
321
00:16:49,914 --> 00:16:52,274
Zizi's doing us
a Mauritian rougaille
322
00:16:52,314 --> 00:16:54,554
with celeriac steaks,
coconut chutney,
323
00:16:54,594 --> 00:16:56,994
coriander chutney
and little chilli bites.
324
00:16:58,474 --> 00:17:00,194
We know the food of
Mauritian islands.
325
00:17:00,234 --> 00:17:01,914
It is bold. It's fusion.
326
00:17:01,954 --> 00:17:04,434
It's brought together from
various places around the world.
327
00:17:07,874 --> 00:17:10,954
Each Mauritian family
have their own rougaille recipe.
328
00:17:10,994 --> 00:17:14,754
This one that my dad used to do,
it's onions, garlic, chilli, ginger.
329
00:17:18,914 --> 00:17:20,034
All right.
330
00:17:20,074 --> 00:17:21,554
I'm going to the fryer.
331
00:17:21,594 --> 00:17:23,194
Little chilli bites.
332
00:17:23,234 --> 00:17:24,954
I bought them in the street
in Mauritius,
333
00:17:24,994 --> 00:17:26,714
and they're like a little doughnut,
334
00:17:26,754 --> 00:17:28,834
like a little beignet,
but with chilli in them,
335
00:17:28,874 --> 00:17:30,434
and they're delicious.
336
00:17:32,994 --> 00:17:35,314
John and Gregg, I hope they're kind.
337
00:17:36,554 --> 00:17:38,314
That's a nice one.
338
00:17:38,354 --> 00:17:42,434
I don't want them to push the plate
away going, "What is that?!"
339
00:17:42,474 --> 00:17:45,074
People say I'm a good cook.
340
00:17:45,114 --> 00:17:47,514
Or are they lying?
We'll soon find out.
341
00:17:50,594 --> 00:17:51,954
Sorry, this noise is horrible.
342
00:17:51,994 --> 00:17:55,234
32-year-old Amedeo is
a marine officer
343
00:17:55,274 --> 00:17:59,674
regulating the British fishing
industry out of Lowestoft,
344
00:17:59,714 --> 00:18:03,954
who enjoys recreating
his Italian family's recipes.
345
00:18:03,994 --> 00:18:06,194
I come from the south of Italy,
Naples.
346
00:18:06,234 --> 00:18:08,714
I grew up in a very large family.
347
00:18:08,754 --> 00:18:11,794
Family gatherings were all
around food.
348
00:18:11,834 --> 00:18:14,434
On a Sunday,
we'd go to my nan's house
349
00:18:14,474 --> 00:18:15,954
and she was really good with us.
350
00:18:15,994 --> 00:18:18,794
She will always encourage us
and give us little jobs.
351
00:18:19,874 --> 00:18:22,434
I think that's where it all started.
352
00:18:22,474 --> 00:18:25,074
I'm going to have to go out there
and absolutely nail it
353
00:18:25,114 --> 00:18:26,914
if I want to get that apron.
354
00:18:28,194 --> 00:18:29,754
Right, let's do this.
355
00:18:31,994 --> 00:18:35,634
Amedeo.
Eastern lobster risotto with garlic,
356
00:18:35,674 --> 00:18:37,394
cherry tomatoes and parsley
357
00:18:37,434 --> 00:18:39,354
served with
a basil and parsley puree.
358
00:18:42,994 --> 00:18:45,114
I'm going to try to make
a stock out of the shells,
359
00:18:45,154 --> 00:18:48,714
and then with the actual tail,
I will try to do a nice carpaccio.
360
00:18:50,114 --> 00:18:51,914
If it looks like it looks
in my head,
361
00:18:51,954 --> 00:18:53,754
I think I'm going to make
a good one.
362
00:18:56,594 --> 00:18:58,994
I've talked my talk.
Now it's time to walk my walk.
363
00:19:04,114 --> 00:19:06,794
Angela, you've got 15 minutes.
OK, I can do it.
364
00:19:09,594 --> 00:19:11,914
These are my dishes.
They're actually terrariums.
365
00:19:11,954 --> 00:19:13,954
Got them from the garden centre.
366
00:19:19,874 --> 00:19:21,154
Cook!
367
00:19:21,194 --> 00:19:23,834
How's it going, Angela?
Just hoping I can get these gnocchi
368
00:19:23,874 --> 00:19:25,594
crispened up a little bit more
in time.
369
00:19:25,634 --> 00:19:27,034
Fingers all crossed for you.
370
00:19:28,434 --> 00:19:30,594
Oh, please crisp up, crisp up,
crisp up!
371
00:19:30,634 --> 00:19:31,954
SIGHS HEAVILY
372
00:19:36,434 --> 00:19:38,394
I think I've cocked it up.
373
00:19:39,794 --> 00:19:41,034
Time to plate.
374
00:19:46,394 --> 00:19:47,554
Hoo-hoo!
375
00:19:47,594 --> 00:19:49,994
OK, I'm done.
376
00:19:50,034 --> 00:19:52,834
Oh, that's great. Good luck, Angela.
Thank you.
377
00:19:56,314 --> 00:19:57,754
I loved that.
378
00:19:59,554 --> 00:20:00,554
Aye-aye!
379
00:20:01,834 --> 00:20:07,434
Childcare worker Angela has served
pan-fried, lemon infused sea bass
380
00:20:07,474 --> 00:20:10,434
with nettle gnocchi in pesto,
381
00:20:10,474 --> 00:20:14,554
pea puree, vegetables cooked in
wild garlic oil
382
00:20:14,594 --> 00:20:16,674
and a pancetta
and Parmesan crisp.
383
00:20:18,114 --> 00:20:19,834
It's highly unusual.
384
00:20:19,874 --> 00:20:22,074
Why do something usual and boring?
385
00:20:22,114 --> 00:20:25,514
Might as well surprise you
with a terrarium full of gnocchi!
386
00:20:31,474 --> 00:20:33,474
I like your fish cookery.
387
00:20:33,514 --> 00:20:35,274
You have managed to crisp up
a bit of the skin,
388
00:20:35,314 --> 00:20:37,314
but you've ripped it,
but the flesh underneath,
389
00:20:37,354 --> 00:20:38,514
I am happy with.
390
00:20:38,554 --> 00:20:41,994
Really like your Parmesan tuile.
Really, really lovely.
391
00:20:42,034 --> 00:20:44,514
I don't taste a great deal of nettle
in your gnocchi. Yeah.
392
00:20:44,554 --> 00:20:45,834
They've soaked up a lot of oil,
393
00:20:45,874 --> 00:20:47,674
so they're really greasy,
which is a shame.
394
00:20:48,714 --> 00:20:50,714
Just too much going on here for me.
395
00:20:50,754 --> 00:20:55,194
I've got little baby asparagus,
mushrooms, pea puree, pea shoots,
396
00:20:55,234 --> 00:20:57,314
gnocchi, bacon, fish.
397
00:20:57,354 --> 00:20:59,634
Right now, I feel like
I've walked through the wood
398
00:20:59,674 --> 00:21:01,034
and trundled across a fish,
399
00:21:01,074 --> 00:21:03,954
and it's sort of...
it's slightly incongruous.
400
00:21:03,994 --> 00:21:06,554
It doesn't quite make sense.
Yeah.
401
00:21:09,674 --> 00:21:11,834
It is the first time on MasterChef
402
00:21:11,874 --> 00:21:14,474
I've ever been served food
in a terrarium.
403
00:21:14,514 --> 00:21:17,554
Could have gone better
but it could have gone worse.
404
00:21:17,594 --> 00:21:19,314
There's room to improve.
405
00:21:19,354 --> 00:21:21,394
Definitely feel like
they've got my personality,
406
00:21:21,434 --> 00:21:22,954
if not anything else.
407
00:21:28,754 --> 00:21:30,954
Zizi, you've got five minutes.
408
00:21:32,394 --> 00:21:34,594
Cooking is a calming thing,
normally.
409
00:21:34,634 --> 00:21:37,194
Not at the moment!
410
00:21:37,234 --> 00:21:39,474
Got to give them equal portions.
411
00:21:42,954 --> 00:21:45,154
I hope this is going to get me
an apron.
412
00:21:45,194 --> 00:21:47,034
We'll soon find out.
413
00:21:51,554 --> 00:21:54,114
Zizi, it looks really pretty,
so good luck with that.
414
00:21:54,154 --> 00:21:56,074
Oh, thank you.
415
00:21:56,114 --> 00:21:57,754
I'm going to need it!
416
00:22:02,394 --> 00:22:03,634
Here we go.
417
00:22:05,794 --> 00:22:10,554
To win her apron, Zizi's dish is
Mauritian tomato rougaille
418
00:22:10,594 --> 00:22:12,794
with celeriac steaks,
419
00:22:12,834 --> 00:22:15,714
served with a yellow split pea
chilli bite,
420
00:22:15,754 --> 00:22:18,474
coconut chutney
and coriander chutney.
421
00:22:22,154 --> 00:22:25,114
I really like these chilli bites.
422
00:22:25,154 --> 00:22:27,834
They almost feel like falafel.
They're almost nutty and crunchy.
423
00:22:27,874 --> 00:22:29,474
I like those. And lots of spice.
424
00:22:29,514 --> 00:22:30,874
I love the coconut underneath
425
00:22:30,914 --> 00:22:33,794
because it's got chilli running
through it as well, which is great.
426
00:22:35,154 --> 00:22:38,594
I like that sort of very meaty,
quite woody piece of celeriac.
427
00:22:38,634 --> 00:22:40,914
But it doesn't work with
the rougaille.
428
00:22:40,954 --> 00:22:42,634
There's big chunks of onion in here.
429
00:22:42,674 --> 00:22:45,474
It's gone watery, unfortunately,
it hasn't cooked down enough.
430
00:22:45,514 --> 00:22:46,754
It needs to be more intense
431
00:22:46,794 --> 00:22:49,554
and be cooked down more to get
more concentration of flavour.
432
00:22:49,594 --> 00:22:51,354
It's just too watery.
433
00:22:54,074 --> 00:22:55,674
Oh, dear!
434
00:22:55,714 --> 00:22:58,114
I won't be surprised
if I'm cooking again.
435
00:23:01,994 --> 00:23:03,914
A good risotto needs to be al dente.
436
00:23:03,954 --> 00:23:04,994
That's the first thing.
437
00:23:05,034 --> 00:23:07,634
Second, you want it to be, like,
wavy.
438
00:23:07,674 --> 00:23:10,674
So if you can get it to move
like a wave of the ocean,
439
00:23:10,714 --> 00:23:12,114
you've got it right.
440
00:23:12,154 --> 00:23:13,914
Amedeo, three minutes.
441
00:23:15,354 --> 00:23:17,754
I'll whip it until it gets to,
like, proper creamy.
442
00:23:20,594 --> 00:23:22,874
And I think it should be
just al dente.
443
00:23:29,954 --> 00:23:31,394
Right, let's do this.
444
00:23:31,434 --> 00:23:34,034
Good luck! Thank you.
445
00:23:38,154 --> 00:23:39,274
Good afternoon.
446
00:23:42,274 --> 00:23:47,194
Marine officer Amedeo has served
lobster and tomato risotto
447
00:23:47,234 --> 00:23:48,874
with lobster carpaccio,
448
00:23:48,914 --> 00:23:53,314
marinated in lemon zest,
and a basil and parsley puree.
449
00:23:57,874 --> 00:24:00,274
You've obviously made a fair bit
of risotto in your time.
450
00:24:00,314 --> 00:24:01,674
It's a lovely texture.
451
00:24:01,714 --> 00:24:03,234
It's nice, it's creamy.
452
00:24:03,274 --> 00:24:05,514
The rice has got
a little bit of give.
453
00:24:05,554 --> 00:24:07,434
It's very salty.
454
00:24:07,474 --> 00:24:11,474
The carpaccio, the raw lobster,
it's beautiful and it's sweet,
455
00:24:11,514 --> 00:24:14,434
but on top of a hot risotto,
I'm not convinced.
456
00:24:14,474 --> 00:24:17,114
It doesn't feel right
to go from cold to hot.
457
00:24:18,354 --> 00:24:20,554
I appreciate all the work
you've done by making a stock
458
00:24:20,594 --> 00:24:23,554
using the shells of the lobster,
that's really good, but right now
459
00:24:23,594 --> 00:24:27,314
these big hunks of uncooked lobster,
it's too big and too hard.
460
00:24:27,354 --> 00:24:30,914
And when you've got that lovely,
soft, pillowish risotto underneath,
461
00:24:30,954 --> 00:24:32,394
it's unusual.
462
00:24:34,834 --> 00:24:36,794
A bit of a mixed bag of emotion.
463
00:24:39,474 --> 00:24:42,754
What I've learned from that tasting
is, don't always have to push it,
464
00:24:42,794 --> 00:24:44,834
but that's just who I am.
465
00:24:44,874 --> 00:24:47,194
I was never going to come here
and play safe.
466
00:24:51,674 --> 00:24:55,674
The spotlight is now on
the last group of auditionees.
467
00:24:55,714 --> 00:24:58,314
I'm in onion...heaven?
468
00:24:58,354 --> 00:25:02,394
Liverpudlian Hannah is a 27-year-old
food supply manager
469
00:25:02,434 --> 00:25:04,274
living in London.
470
00:25:04,314 --> 00:25:06,834
Always remember cooking
as a child.
471
00:25:08,954 --> 00:25:10,594
I was a saddo.
472
00:25:10,634 --> 00:25:13,354
I used to watch, like, Delia Smith
and Nigella on TV
473
00:25:13,394 --> 00:25:14,914
rather than cartoons.
474
00:25:14,954 --> 00:25:17,434
All my friends thought I was
a right weirdo.
475
00:25:17,474 --> 00:25:20,874
Hannah has named her dish
kedgeree haddock.
476
00:25:20,914 --> 00:25:22,794
Poached haddock, pea puree,
477
00:25:22,834 --> 00:25:24,754
confit onions, curry veloute,
478
00:25:24,794 --> 00:25:28,034
coriander oil, pea shoots
and deep-fried poached egg.
479
00:25:30,994 --> 00:25:32,634
Wow!
480
00:25:32,674 --> 00:25:36,234
Kedgeree was my favourite dish
my mum cooked when I was a child.
481
00:25:36,274 --> 00:25:38,154
This is mostly the same ingredients,
482
00:25:38,194 --> 00:25:41,274
just a slightly more refined dish
than a bowl of rice.
483
00:25:41,314 --> 00:25:44,034
Not that there's anything wrong
with a kedgeree bowl of rice,
484
00:25:44,074 --> 00:25:45,434
but I need to get an apron.
485
00:25:47,914 --> 00:25:50,354
This says to me she likes
classic flavours,
486
00:25:50,394 --> 00:25:53,394
but she wants to play around
and be adventurous.
487
00:25:53,434 --> 00:25:55,634
And actually, it could be exciting.
488
00:25:55,674 --> 00:25:58,874
This is curry veloute.
There are debates as to whether
489
00:25:58,914 --> 00:26:02,114
kedgeree should have curry in
or not, but my mum's always did.
490
00:26:02,154 --> 00:26:05,194
So mine does. And I love curry
and smoked haddock together.
491
00:26:05,234 --> 00:26:06,594
I think it's just the nicest.
492
00:26:06,634 --> 00:26:08,714
Win-win, win-win.
493
00:26:08,754 --> 00:26:10,314
Hooray!
494
00:26:11,914 --> 00:26:16,434
Iranian born Farokh is a 36-year-old
drama lecturer from London.
495
00:26:19,394 --> 00:26:21,474
I think I'm an inventive cook.
496
00:26:21,514 --> 00:26:23,834
I don't like things
497
00:26:23,874 --> 00:26:25,674
that you can expect.
498
00:26:25,714 --> 00:26:28,514
I think food should make you go,
"What?"
499
00:26:31,514 --> 00:26:34,514
I've done a lot of weird things
with food.
500
00:26:34,554 --> 00:26:37,234
Dried tapioca in the microwave.
501
00:26:37,274 --> 00:26:40,314
I've cooked chocolate
with a hairdryer.
502
00:26:40,354 --> 00:26:44,154
I've dropped burning red charcoal
into stews,
503
00:26:44,194 --> 00:26:45,754
which works!
504
00:26:45,794 --> 00:26:47,194
Farokh.
505
00:26:47,234 --> 00:26:50,194
Spiced monkfish, served with
cauliflower steak,
506
00:26:50,234 --> 00:26:51,634
pickled walnut curry?!
507
00:26:51,674 --> 00:26:55,114
Yoghurt sauce, sweet pickles
and a walnut cauliflower crumb.
508
00:26:55,154 --> 00:26:56,954
This could be exciting, Gregg.
509
00:26:56,994 --> 00:26:59,994
Really exciting.
Food I've never seen before.
510
00:27:00,034 --> 00:27:02,554
He's not a copycat.
He's actually going for it.
511
00:27:02,594 --> 00:27:04,634
Simple, but not simplistic.
512
00:27:04,674 --> 00:27:07,154
Complex, but not complicated.
513
00:27:07,194 --> 00:27:08,394
That's my motto.
514
00:27:09,514 --> 00:27:12,194
If the vacuum machine
doesn't hate me,
515
00:27:12,234 --> 00:27:14,434
and vacuum machines usually do,
516
00:27:14,474 --> 00:27:15,794
I will be fine.
517
00:27:17,954 --> 00:27:19,314
Oh, seasoning!
518
00:27:20,354 --> 00:27:23,154
I forgot to put the seasoning in it.
LAUGHS
519
00:27:26,354 --> 00:27:29,874
The final amateur to audition
today is Mark,
520
00:27:29,914 --> 00:27:32,914
a 34-year-old accountant from London
521
00:27:32,954 --> 00:27:35,634
who takes pride
in his Filipino heritage.
522
00:27:37,114 --> 00:27:40,354
{\an8}Growing up, cooking is
a very big part of my family.
523
00:27:40,394 --> 00:27:44,074
Creating memories, celebrations
and events.
524
00:27:45,514 --> 00:27:49,554
I want to champion Filipino food,
but also have a bit of a twist.
525
00:27:49,594 --> 00:27:52,194
I'm making adobo.
526
00:27:52,234 --> 00:27:54,434
Adobo is a sauce
from the Philippines.
527
00:27:54,474 --> 00:27:58,114
It's soy sauce, vinegar and garlic,
528
00:27:58,154 --> 00:28:00,354
but I'm putting a Japanese twist
into it.
529
00:28:00,394 --> 00:28:03,394
Instead of vinegar, I'm using sake.
530
00:28:05,354 --> 00:28:07,834
Mm! That's it.
531
00:28:07,874 --> 00:28:09,874
Normally adobo,
532
00:28:09,914 --> 00:28:12,674
we use pork belly or chicken thighs.
533
00:28:12,714 --> 00:28:14,754
But obviously, this is MasterChef.
534
00:28:14,794 --> 00:28:16,594
I have to take it to another level.
535
00:28:16,634 --> 00:28:19,034
So I'm using peppered steak.
536
00:28:19,074 --> 00:28:20,554
I love peppered steak.
537
00:28:20,594 --> 00:28:23,074
It needs to be cooked well,
so all the fat melts through it.
538
00:28:23,114 --> 00:28:24,714
That's where the flavour comes from.
539
00:28:24,754 --> 00:28:27,554
Just want to make sure that
this steak is cooked rare
540
00:28:27,594 --> 00:28:28,794
to medium rare.
541
00:28:30,434 --> 00:28:32,394
What I envision it to be.
542
00:28:32,434 --> 00:28:34,874
Cavalo nero is an Italian cabbage.
543
00:28:36,554 --> 00:28:40,034
Parsnip puree is a French design.
544
00:28:40,074 --> 00:28:41,394
So we're going all over the world.
545
00:28:42,834 --> 00:28:44,834
My repertoire is quite eclectic,
546
00:28:44,874 --> 00:28:47,674
but I always go back
to Asian flavours.
547
00:28:50,354 --> 00:28:51,914
Hannah? Three minutes.
548
00:28:53,634 --> 00:28:58,234
Hannah's poached haddock, that's
got to be smoky and be flaky.
549
00:28:58,274 --> 00:28:59,754
HANNAH SIGHS
550
00:28:59,794 --> 00:29:00,874
Excellent.
551
00:29:00,914 --> 00:29:02,874
Deep-fried poached egg.
552
00:29:04,154 --> 00:29:05,314
Could be very, very good,
553
00:29:05,354 --> 00:29:08,514
but when you cut into it,
the yolk's got to come out.
554
00:29:08,554 --> 00:29:12,234
I would be utterly mortified
if I served John and Gregg
555
00:29:12,274 --> 00:29:13,874
a solid poached egg.
556
00:29:13,914 --> 00:29:16,074
I mean, I could never go back
to work
557
00:29:16,114 --> 00:29:17,954
or even go back out in public.
558
00:29:17,994 --> 00:29:19,834
I should just get off the planet.
559
00:29:25,514 --> 00:29:27,834
Good luck, Hannah! Thank you.
560
00:29:34,194 --> 00:29:37,994
Food supply manager Hannah
has named her dish kedgeree.
561
00:29:39,554 --> 00:29:43,114
Poached haddock, topped with
a deep-fried poached egg
562
00:29:43,154 --> 00:29:46,314
on pea puree, confit onions,
563
00:29:46,354 --> 00:29:49,394
pea shoots and a curry veloute.
564
00:29:55,354 --> 00:29:58,354
You've got a real sort of biscuity,
crispy texture
565
00:29:58,394 --> 00:30:01,194
on the outside of the egg, the egg
yolk running all the way through,
566
00:30:01,234 --> 00:30:03,634
and the haddock, you cooked really
nicely so it flakes apart
567
00:30:03,674 --> 00:30:05,154
and it's slippery. That's great.
568
00:30:05,194 --> 00:30:08,554
It's when I put everything together.
I'm getting a lot of sweet notes.
569
00:30:08,594 --> 00:30:10,314
Your curry sauce is sweet.
570
00:30:10,354 --> 00:30:11,754
Your onions are sweet.
571
00:30:11,794 --> 00:30:14,594
I've got peas, which are quite
sweet, and I feel as though I want
572
00:30:14,634 --> 00:30:16,834
something a little bit more sharp
in there somewhere.
573
00:30:16,874 --> 00:30:20,114
But I think it's a really
interesting dish.
574
00:30:20,154 --> 00:30:23,474
It's a very difficult thing
to do, fry a poached egg.
575
00:30:23,514 --> 00:30:25,394
You've got John's absolutely right.
576
00:30:25,434 --> 00:30:27,554
Your timing on mine
was slightly under.
577
00:30:27,594 --> 00:30:31,114
You've created all the flavours
of a kedgeree,
578
00:30:31,154 --> 00:30:35,114
but I think what makes
kedgeree lovely is the rice.
579
00:30:35,154 --> 00:30:36,554
I'm not sure it works as a dish.
580
00:30:41,234 --> 00:30:43,954
Gregg's egg white was a bit flabby,
which was really annoying
581
00:30:43,994 --> 00:30:45,554
because I hate flabby egg white.
582
00:30:49,394 --> 00:30:51,434
Right now I need a very large wine.
583
00:30:51,474 --> 00:30:53,354
And probably a lie down!
584
00:30:55,274 --> 00:30:57,874
Farokh's up next
with his spiced monkfish
585
00:30:57,914 --> 00:31:00,114
and a pickled walnut curry sauce.
586
00:31:02,554 --> 00:31:04,354
Oh, wow!
587
00:31:04,394 --> 00:31:05,994
I am in love.
588
00:31:06,034 --> 00:31:07,834
Farokh, you've got one minute.
589
00:31:07,874 --> 00:31:09,794
I need to just blend this.
590
00:31:18,994 --> 00:31:21,034
That is what I'm looking for.
591
00:31:22,714 --> 00:31:24,474
Actually a bit nervous.
592
00:31:25,714 --> 00:31:27,914
Farokh, you're a couple of minutes
over now.
593
00:31:29,154 --> 00:31:31,994
The fish goes in
for, like, five seconds.
594
00:31:36,834 --> 00:31:38,994
My hands are shaking.
595
00:31:39,034 --> 00:31:41,754
Good luck, Farokh.
Let's hope I don't drop it.
596
00:31:43,234 --> 00:31:44,594
Ooh!
597
00:31:46,074 --> 00:31:49,794
Drama lecturer Farokh has served
spiced monkfish
598
00:31:49,834 --> 00:31:52,034
with a cauliflower steak,
599
00:31:52,074 --> 00:31:54,154
walnut curry sauce,
600
00:31:54,194 --> 00:31:57,794
yoghurt flavoured with
dried mango powder,
601
00:31:57,834 --> 00:32:00,634
walnut and cauliflower crumb,
602
00:32:00,674 --> 00:32:02,234
and a pickled walnut puree.
603
00:32:06,434 --> 00:32:10,114
You're a very interesting cook
doing quite unusual things
604
00:32:10,154 --> 00:32:12,314
and some things
I've never had before.
605
00:32:12,354 --> 00:32:15,514
Yoghurt sauce, which has got dried
mango powder in it,
606
00:32:15,554 --> 00:32:17,314
which is sharp like sherbet,
607
00:32:17,354 --> 00:32:20,634
and I really like that cauliflower
and that yoghurt sauce together.
608
00:32:20,674 --> 00:32:22,034
I think that's great.
609
00:32:22,074 --> 00:32:24,394
And then underneath that,
this spicing,
610
00:32:24,434 --> 00:32:26,234
which is really quite strong,
611
00:32:26,274 --> 00:32:28,434
this pickled walnut curry.
612
00:32:29,714 --> 00:32:31,914
Fish for me is undercooked.
613
00:32:31,954 --> 00:32:35,074
However, I love this curry sauce.
614
00:32:35,114 --> 00:32:37,394
It has got the sharpness
of pickling in it.
615
00:32:37,434 --> 00:32:41,074
It has got the heat of
a curry powder and it's nice.
616
00:32:41,114 --> 00:32:43,874
You are obviously an original
thinker with some very nice ideas.
617
00:32:43,914 --> 00:32:45,554
This tastes good.
618
00:32:51,154 --> 00:32:53,034
Hoo hoo hoo hoo hoo!
619
00:32:53,074 --> 00:32:56,074
I definitely showed the judges
what I'm about.
620
00:32:56,114 --> 00:32:57,714
GROANS
621
00:32:58,954 --> 00:33:01,394
I think that dish is definitely me.
622
00:33:01,434 --> 00:33:04,194
I wish I'd cooked it
a little better.
623
00:33:07,194 --> 00:33:10,474
Mark's up next with influences
from the Philippines.
624
00:33:15,034 --> 00:33:16,674
It's on the rare side.
625
00:33:19,074 --> 00:33:21,954
I'm a bit nervous with the steak,
but we'll see.
626
00:33:27,834 --> 00:33:29,194
Right.
627
00:33:37,354 --> 00:33:40,914
Accountant Mark has made
peppered ribeye steak
628
00:33:40,954 --> 00:33:43,394
with a Filipino adobo sauce
629
00:33:43,434 --> 00:33:48,274
flavoured with garlic, soy, honey
and Japanese sake vinegar,
630
00:33:48,314 --> 00:33:51,554
Cavalo nero, roasted chickpeas,
631
00:33:51,594 --> 00:33:54,194
figs and a parsnip puree
632
00:33:54,234 --> 00:33:57,034
served with a shot of sake.
633
00:33:57,074 --> 00:33:59,034
I love your presentation.
634
00:33:59,074 --> 00:34:00,874
Very, very attractive indeed.
635
00:34:05,674 --> 00:34:07,794
Steak which is really,
really lovely and pink
636
00:34:07,834 --> 00:34:09,194
and quite soft and succulent.
637
00:34:09,234 --> 00:34:11,794
The cabbage, because of the way
you've cooked it with the adobo
638
00:34:11,834 --> 00:34:14,714
and the sake almost tastes
like seaweed.
639
00:34:14,754 --> 00:34:16,954
When you drink the sake
after you've had it all,
640
00:34:16,994 --> 00:34:18,954
it's quite warming on the back
of your throat.
641
00:34:18,994 --> 00:34:21,794
I think it's interesting,
sophisticated and delicious.
642
00:34:21,834 --> 00:34:23,074
Thank you.
643
00:34:23,114 --> 00:34:25,914
Your adobo is sweet, but it's got
the sharpness of
644
00:34:25,954 --> 00:34:27,914
a little bit of sake in it as well.
645
00:34:27,954 --> 00:34:31,194
Parsnip puree is
beautifully sweet as well.
646
00:34:31,234 --> 00:34:32,994
Mark, I like it, mate.
647
00:34:38,114 --> 00:34:40,074
It's beautiful, the detail's great.
648
00:34:40,114 --> 00:34:42,314
Somebody who really cares.
649
00:34:42,354 --> 00:34:45,154
To get my food translated into
650
00:34:45,194 --> 00:34:48,834
something that Gregg
and John understood,
651
00:34:48,874 --> 00:34:50,234
it went amazing.
652
00:34:55,794 --> 00:34:58,554
We've seen all nine cooks,
we've tasted their dishes.
653
00:35:00,434 --> 00:35:03,354
I mean, a great array of different
cookery styles, that's for sure.
654
00:35:08,114 --> 00:35:09,874
They've all worked really hard.
655
00:35:12,434 --> 00:35:15,234
On the whole, I think the food
was really good.
656
00:35:21,754 --> 00:35:23,874
Now, there's only three aprons.
657
00:35:37,154 --> 00:35:39,394
I have to say,
we are really impressed.
658
00:35:41,474 --> 00:35:45,314
There was one person who,
in a crowd of decent cooks,
659
00:35:45,354 --> 00:35:47,114
absolutely stood out.
660
00:35:48,194 --> 00:35:49,874
Mark, take a bow.
661
00:35:49,914 --> 00:35:51,234
That was fantastic.
662
00:35:51,274 --> 00:35:52,874
You've got yourself an apron.
663
00:35:52,914 --> 00:35:54,634
Thank you.
664
00:35:59,154 --> 00:36:02,594
There was one other contestant
we feel did exceptionally well.
665
00:36:06,274 --> 00:36:08,874
Dean? Well done, my friend.
666
00:36:08,914 --> 00:36:11,274
You got yourself an apron.
Brilliant.
667
00:36:13,954 --> 00:36:16,394
Now we have one apron left to give.
668
00:36:23,514 --> 00:36:25,034
This was a really tight call.
669
00:36:27,994 --> 00:36:29,554
Our third apron...
670
00:36:32,714 --> 00:36:33,834
..goes to Martin.
671
00:36:35,594 --> 00:36:36,794
Er, thank you!
672
00:36:38,594 --> 00:36:42,274
Mark, Martin, Dean, can you please
come and collect your aprons?
673
00:36:49,634 --> 00:36:50,914
Well done, good work, guys.
674
00:36:50,954 --> 00:36:52,754
Fantastic, well done. Fantastic.
675
00:36:53,994 --> 00:36:55,994
Looks sharp, eh? Looks great, mate.
676
00:36:56,034 --> 00:36:57,754
It suits you. Definitely, man.
677
00:36:57,794 --> 00:36:59,234
Not too bad.
678
00:36:59,274 --> 00:37:02,514
I told you boys it'd look good
on me, didn't I?
679
00:37:02,554 --> 00:37:04,714
Turned out well. Very proud.
680
00:37:04,754 --> 00:37:07,354
Only the beginning. It certainly is.
681
00:37:08,634 --> 00:37:10,394
GREGG:Shrug off any disappointment.
682
00:37:10,434 --> 00:37:11,834
You have got a job to do.
683
00:37:11,874 --> 00:37:13,714
In the last audition,
684
00:37:13,754 --> 00:37:16,914
you all chose to cook your savoury
signature dish.
685
00:37:16,954 --> 00:37:20,954
In this round, therefore, we want
your sweet signature dish.
686
00:37:20,994 --> 00:37:24,874
Four MasterChef aprons left
in this year's competition.
687
00:37:24,914 --> 00:37:27,674
That does mean that two of you
will be leaving us.
688
00:37:27,714 --> 00:37:29,514
One hour, 20 minutes.
689
00:37:29,554 --> 00:37:31,314
Let's cook.
690
00:37:34,194 --> 00:37:37,194
Today is not a day for
a bowl of crumble and custard.
691
00:37:38,274 --> 00:37:40,474
Today is a day for
something special.
692
00:37:42,754 --> 00:37:46,354
Give me fruit, give me cream,
give me caramel, give me sugar!
693
00:37:50,314 --> 00:37:53,394
I'm going to be cooking
pineapple upside down cake
694
00:37:53,434 --> 00:37:55,914
with a salted rum caramel sauce.
695
00:37:55,954 --> 00:37:57,394
I went to boarding school.
696
00:37:57,434 --> 00:37:59,994
It's a classic boarding school sort
of dessert
697
00:38:00,034 --> 00:38:01,594
that we always got served,
698
00:38:01,634 --> 00:38:05,554
and my dad loves rum, so I thought,
right, let's put the two together.
699
00:38:05,594 --> 00:38:07,074
Try and make a dessert out of it.
700
00:38:08,354 --> 00:38:10,674
Radha, do you like puds?
701
00:38:10,714 --> 00:38:14,394
I like eating them, but I've never
sort of done an entire pudding
702
00:38:14,434 --> 00:38:15,914
from scratch and plated it up.
703
00:38:15,954 --> 00:38:18,514
So this is quite a new experience.
704
00:38:18,554 --> 00:38:20,674
So is this the first time
you've made a pudding?
705
00:38:20,714 --> 00:38:22,114
Yeah, probably.
706
00:38:23,154 --> 00:38:24,954
So fingers crossed
I can get everything done.
707
00:38:28,074 --> 00:38:30,914
Radha said this is
her first-ever dessert.
708
00:38:30,954 --> 00:38:32,674
I mean, how brave is this girl?
709
00:38:32,714 --> 00:38:34,714
How does it work?
710
00:38:34,754 --> 00:38:36,074
Oh, never mind.
711
00:38:36,114 --> 00:38:39,874
My concern for Radha right now,
it's the actual cake itself.
712
00:38:40,874 --> 00:38:42,634
It takes time to cook.
713
00:38:42,674 --> 00:38:44,834
And if she doesn't get it
in the oven quick enough,
714
00:38:44,874 --> 00:38:47,594
we are going to end up with
a raw centre of that cake.
715
00:38:47,634 --> 00:38:49,354
And then we've got a problem.
716
00:38:53,514 --> 00:38:57,314
Angela's making a dish inspired by
lemon meringue pie.
717
00:38:57,354 --> 00:39:00,074
It's what goes with it which is
really fascinating for me.
718
00:39:02,874 --> 00:39:06,434
Hogweed coulis with raspberries,
hogweed being a herb,
719
00:39:06,474 --> 00:39:08,594
which is very, very strong.
720
00:39:08,634 --> 00:39:10,234
And then we've got a blooming tea.
721
00:39:10,274 --> 00:39:12,234
Who knows what a blooming tea is?
722
00:39:12,274 --> 00:39:14,834
As long as it tastes blooming good,
I'll be really happy.
723
00:39:16,194 --> 00:39:19,034
I just love cooking with things
that are wild, natural
724
00:39:19,074 --> 00:39:20,554
and locally sourced.
725
00:39:20,594 --> 00:39:21,994
I live in the countryside,
726
00:39:22,034 --> 00:39:24,474
so I've got like
an abundance of things around me.
727
00:39:24,514 --> 00:39:28,554
I don't know. It just feels kind of
like my little magic shopping trip,
728
00:39:28,594 --> 00:39:30,754
because I go out with a little
basket and I come back
729
00:39:30,794 --> 00:39:33,434
and everyone else has gone to the
supermarket and I've got mine
for free!
730
00:39:38,354 --> 00:39:40,034
30 minutes have gone, everybody.
731
00:39:42,954 --> 00:39:44,994
Zizi's making a bread pudding.
732
00:39:45,034 --> 00:39:49,954
Inside, we've got sultanas, grated
orange, eggs and sugar and vanilla.
733
00:39:49,994 --> 00:39:52,954
She's got mango,
she's got lime in it,
734
00:39:52,994 --> 00:39:55,154
and then we've got some
Chantilly cream.
735
00:39:58,034 --> 00:40:00,554
You're bringing a little bit
of Mauritian sunshine
736
00:40:00,594 --> 00:40:03,274
to a British pudding. Yes, rum!
737
00:40:05,154 --> 00:40:07,114
Do you like rum?
Oh, I love rum. Yeah.
738
00:40:07,154 --> 00:40:08,354
How much do you like rum?
739
00:40:08,394 --> 00:40:10,914
I could have a little tot of that
now. I wouldn't mind.
740
00:40:15,194 --> 00:40:18,154
I'm concerned about the skill
going into that dish.
741
00:40:18,194 --> 00:40:20,674
However, it could taste delicious.
742
00:40:23,234 --> 00:40:27,474
Today, I'm making a proper
traditional panna cotta.
743
00:40:27,514 --> 00:40:29,674
Panna cotta is risky.
744
00:40:29,714 --> 00:40:33,114
Made it plenty of times before,
but I've never made it in an hour.
745
00:40:34,194 --> 00:40:36,794
So, yeah, borderline, borderline.
746
00:40:39,754 --> 00:40:43,714
Why a panna cotta? Panna cotta
is pretty much what brings me back
747
00:40:43,754 --> 00:40:45,514
in the good days of my upbringing.
748
00:40:45,554 --> 00:40:47,954
So we used to wake up,
usually on a Sunday morning
749
00:40:47,994 --> 00:40:49,994
with the smell of Mum
preparing the panna cotta,
750
00:40:50,034 --> 00:40:51,314
and we always used to get upset
751
00:40:51,354 --> 00:40:53,034
because we couldn't eat it
straight away.
752
00:40:53,074 --> 00:40:55,474
It's something that I always
liked since I was child,
753
00:40:55,514 --> 00:40:57,674
and if I had to do a dish
that represents me,
754
00:40:57,714 --> 00:41:00,234
I would want
the panna cotta to be it.
755
00:41:01,874 --> 00:41:03,994
Panna cotta. We know what we want.
756
00:41:04,034 --> 00:41:05,874
It's got to wobble.
It's got to move.
757
00:41:05,914 --> 00:41:07,554
It can't be too hard.
758
00:41:07,594 --> 00:41:08,954
Yes! If it's too hard,
759
00:41:08,994 --> 00:41:10,634
there's too much setting agent.
760
00:41:10,674 --> 00:41:13,754
I'm also going to put a little of
that blackberry sauce
761
00:41:13,794 --> 00:41:15,994
into the white chocolate
when it's melted.
762
00:41:16,034 --> 00:41:18,634
Will it be the white of
the chocolate with the blackberry
763
00:41:18,674 --> 00:41:19,794
running through it?
764
00:41:19,834 --> 00:41:21,274
That's how I picture it in my head.
765
00:41:23,274 --> 00:41:25,514
If you put something wet
in chocolate, what happens is
766
00:41:25,554 --> 00:41:27,394
chocolate seizes up.
767
00:41:27,434 --> 00:41:29,394
So I don't know how
a blackberry coulis in chocolate
768
00:41:29,434 --> 00:41:31,634
is going to work.
If it works, I'll be amazed.
769
00:41:31,674 --> 00:41:33,474
They say
the proof is in the pudding,
770
00:41:33,514 --> 00:41:35,154
so I'd better back it up today.
771
00:41:38,394 --> 00:41:40,634
Cinnamon, cinnamon?
Cinnamon, cinnamon.
772
00:41:40,674 --> 00:41:43,234
Cinnamon is a cuddle in a bowl.
It is, isn't it?
773
00:41:44,714 --> 00:41:47,474
Well, this is my nan's pastry
recipe, so I've made it a lot
774
00:41:47,514 --> 00:41:51,794
and I've practised it a lot,
so hopefully it will go to plan.
775
00:41:54,594 --> 00:41:56,714
What are you making?
A whiskey poached pear
776
00:41:56,754 --> 00:41:58,434
and brown sugar frangipane tart.
777
00:41:58,474 --> 00:42:00,874
Whoa, whoa, whoa.
Whiskey poached pear?
778
00:42:00,914 --> 00:42:03,154
Yes. I've never had
a whiskey poached pear.
779
00:42:03,194 --> 00:42:04,954
No? Interesting.
780
00:42:04,994 --> 00:42:07,594
There is a whiskey caramel,
some fresh blackberries
781
00:42:07,634 --> 00:42:09,834
and a vanilla ice cream. No way!
782
00:42:09,874 --> 00:42:12,074
Yes way.
What is it with you and whiskey?
783
00:42:12,114 --> 00:42:13,954
My boyfriend loves whiskey,
so he's like,
784
00:42:13,994 --> 00:42:15,754
"Can you do something with whiskey?"
785
00:42:15,794 --> 00:42:18,154
He's been happy to eat it
on many, many occasions.
786
00:42:21,834 --> 00:42:24,314
What Hannah is attempting to do
in an hour and 20 minutes,
787
00:42:24,354 --> 00:42:26,194
most people take about two hours.
788
00:42:26,234 --> 00:42:29,274
She's got to make pastry first
and then she's got to blind bake it.
789
00:42:30,994 --> 00:42:33,394
She's got to get the ice cream on
and it's got to be churned.
790
00:42:33,434 --> 00:42:35,594
Then she needs to make
the frangipane whilst the pear
791
00:42:35,634 --> 00:42:38,274
is being poached.
But it sounds delicious.
792
00:42:38,314 --> 00:42:40,274
It's warming, it's comforting.
793
00:42:40,314 --> 00:42:43,674
And if that pear's cooked properly,
it should be really good fun.
794
00:42:45,394 --> 00:42:47,314
You have 17 minutes left.
795
00:42:50,994 --> 00:42:52,354
Excellent.
796
00:42:52,394 --> 00:42:54,554
Farokh, what are you making
for us, please?
797
00:42:54,594 --> 00:42:57,794
Iranian ice cream flavours,
which is rose and saffron
798
00:42:57,834 --> 00:43:00,514
and pistachios, in a sponge cake,
essentially.
799
00:43:00,554 --> 00:43:03,274
It's going to look
exactly like a kitchen sponge.
800
00:43:03,314 --> 00:43:05,594
So what inspired this, please?
801
00:43:05,634 --> 00:43:08,914
Someone had made a sponge cake
that looked like a kitchen sponge
802
00:43:08,954 --> 00:43:10,874
by colouring the tops and bottoms.
803
00:43:10,914 --> 00:43:13,034
And I was thinking, "Oh, well,
804
00:43:13,074 --> 00:43:16,234
"saffron is yellow
and pistachio is green."
805
00:43:16,274 --> 00:43:19,074
So I took that idea and ran with it.
806
00:43:19,114 --> 00:43:21,514
I will always cook a dish
that you don't expect.
807
00:43:21,554 --> 00:43:23,914
And I think that's a good thing!
808
00:43:27,154 --> 00:43:30,034
Farokh is making us
a sweet flavoured sponge cake
809
00:43:30,074 --> 00:43:32,674
but in the shape of a kitchen sponge
810
00:43:32,714 --> 00:43:34,754
with some lime foam
on the side of it.
811
00:43:34,794 --> 00:43:36,354
Could look like a washing up sponge,
812
00:43:36,394 --> 00:43:37,994
which has just come out of
the soapy water.
813
00:43:38,034 --> 00:43:42,434
OK. Could be really fun, but
it's very complex and very unusual.
814
00:43:42,474 --> 00:43:46,114
And unusual doesn't always work.
But I'm excited.
815
00:43:48,154 --> 00:43:51,394
Just ten minutes, please,
to finish your beautiful dishes.
816
00:43:54,274 --> 00:43:55,674
Happy with the curd.
817
00:44:03,594 --> 00:44:06,594
Are you learning how to make
a splodge? Splodge/quenelle.
818
00:44:06,634 --> 00:44:09,034
Yeah, it's a splenelle!
819
00:44:17,954 --> 00:44:19,434
It's not working, is it?
820
00:44:19,474 --> 00:44:22,074
Scrap it. Chocolate is gone.
821
00:44:22,114 --> 00:44:23,154
Oh, well.
822
00:44:24,434 --> 00:44:27,554
Sometimes things
are not meant to be.
823
00:44:27,594 --> 00:44:29,354
Right. I've now got to
take this off,
824
00:44:29,394 --> 00:44:31,194
which is going to be disastrous.
825
00:44:36,714 --> 00:44:40,554
How long have we got?
Last touches, final touches.
826
00:44:44,634 --> 00:44:46,234
Last steps.
827
00:44:49,514 --> 00:44:51,754
Right, that's it, everybody stop.
828
00:44:54,994 --> 00:44:57,874
Whew! That experience was stressful.
829
00:44:57,914 --> 00:45:00,394
I didn't get everything right.
830
00:45:00,434 --> 00:45:02,274
I've got quite a bit of adrenaline.
831
00:45:02,314 --> 00:45:03,794
I can't stop smiling.
832
00:45:04,794 --> 00:45:07,714
We'll have to see now.
It's all out of my hands.
833
00:45:07,754 --> 00:45:09,834
HE EXHALES DEEPLY
834
00:45:11,874 --> 00:45:14,554
To secure one of
the last four aprons,
835
00:45:14,594 --> 00:45:19,354
law graduate Radha has served
pineapple upside-down cake,
836
00:45:19,394 --> 00:45:23,394
ginger tuile basket,
stem ginger ice cream,
837
00:45:23,434 --> 00:45:25,474
cinnamon roasted pineapple,
838
00:45:25,514 --> 00:45:30,914
and rum-soaked pineapple pieces
with a salted rum caramel sauce.
839
00:45:30,954 --> 00:45:32,794
I think
it's an incredible amount of work,
840
00:45:32,834 --> 00:45:34,914
and I think
it's a great-looking plate of food.
841
00:45:40,714 --> 00:45:45,074
Beautiful, super creamy ice cream
with itchy bits of ginger.
842
00:45:45,114 --> 00:45:47,394
Lovely sponge with pineapple.
843
00:45:47,434 --> 00:45:51,114
Your beautiful caramel sauce has got
a little bit of heat from rum.
844
00:45:51,154 --> 00:45:54,594
You are a superstar.
845
00:45:54,634 --> 00:45:57,874
That is a knockout pudding.
846
00:45:59,394 --> 00:46:00,594
It's sensational.
847
00:46:00,634 --> 00:46:04,594
There is cinnamon dancing around on
the little tiny bits of pineapple,
848
00:46:04,634 --> 00:46:06,074
which really bring them to life.
849
00:46:06,114 --> 00:46:08,554
Your ice cream's creamy.
Your tuile is crispy.
850
00:46:08,594 --> 00:46:12,154
Your sponge is perfect.
It tastes great. It's fantastic.
851
00:46:12,194 --> 00:46:15,714
Thank you. I absolutely love it.
852
00:46:15,754 --> 00:46:17,834
Amazing!
APPLAUSE
853
00:46:17,874 --> 00:46:19,834
Thanks! Get in there!
854
00:46:19,874 --> 00:46:22,634
I'm feeling really, really good.
855
00:46:23,874 --> 00:46:25,714
There was a lot of elements
to get through,
856
00:46:25,754 --> 00:46:28,194
but I managed to do them all,
and I think I showed them
857
00:46:28,234 --> 00:46:30,634
everything about me, so...yeah.
858
00:46:34,354 --> 00:46:36,034
SHE SIGHS
859
00:46:37,754 --> 00:46:42,834
Childcare worker Angela has served
lemon meringue tart,
860
00:46:42,874 --> 00:46:45,474
raspberry, sloe and hogweed coulis,
861
00:46:45,514 --> 00:46:49,114
candied rose hips, baobab seeds,
862
00:46:49,154 --> 00:46:52,674
and a pot of jasmine and mango tea.
863
00:46:52,714 --> 00:46:55,474
You use many ingredients
I've never seen before.
864
00:46:55,514 --> 00:46:56,954
Fascinating stuff.
865
00:47:02,954 --> 00:47:06,234
Your baobab, I'm loving it
because it's like a sherbet.
866
00:47:06,274 --> 00:47:08,114
Your hogweed jam, I like.
867
00:47:08,154 --> 00:47:10,234
It's a little bit of sharpness,
like a raspberry,
868
00:47:10,274 --> 00:47:14,114
but it's also mild and fruity,
like a strawberry. Yeah.
869
00:47:14,154 --> 00:47:17,954
I love this tea. Oh, good.
It smells like a ripe mango.
870
00:47:19,114 --> 00:47:21,834
The lemon meringue pie -
your pastry's a little bit thick.
871
00:47:21,874 --> 00:47:23,674
The actual meringue hasn't cooked,
872
00:47:23,714 --> 00:47:27,114
so we've got raw whipped egg white
in here, and you can see it's raw.
873
00:47:27,154 --> 00:47:29,274
It fascinates me, what you're doing.
874
00:47:29,314 --> 00:47:31,354
We have a lot of
technical issues here, though.
875
00:47:34,194 --> 00:47:38,234
I think that they enjoyed
my creativity and my uniqueness.
876
00:47:39,594 --> 00:47:41,714
I just have regrets
that my brain froze
877
00:47:41,754 --> 00:47:43,674
and I suddenly forgot
how to make a meringue,
878
00:47:43,714 --> 00:47:45,354
which I've made ten million times.
879
00:47:47,674 --> 00:47:52,954
Business analyst Zizi has baked
Mauritian-spiced rum bread pudding
880
00:47:52,994 --> 00:47:54,994
with sultanas,
881
00:47:55,034 --> 00:47:58,994
served with a mango coulis
and Chantilly cream.
882
00:48:03,914 --> 00:48:05,514
Your bread pudding is nicely made.
883
00:48:05,554 --> 00:48:07,274
It's got a nice crust
on the outside.
884
00:48:07,314 --> 00:48:09,114
It hasn't dried out.
It's moist enough.
885
00:48:09,154 --> 00:48:11,594
I love the mango coulis
886
00:48:11,634 --> 00:48:14,434
and I like the fact that the cream
isn't too sweetened either.
887
00:48:14,474 --> 00:48:16,874
Not a huge amount of technique
on show here,
888
00:48:16,914 --> 00:48:18,714
but I am enjoying eating it.
889
00:48:18,754 --> 00:48:20,514
Oh, good.
890
00:48:20,554 --> 00:48:23,554
I really like bread pudding,
but I'm crying out for rum.
891
00:48:23,594 --> 00:48:27,074
I'd like more rum so that the mango
and the rum works together.
892
00:48:27,114 --> 00:48:28,874
At the moment,
it's slightly disparate,
893
00:48:28,914 --> 00:48:31,354
and that's a real shame.
894
00:48:31,394 --> 00:48:35,074
Are these crystallised bits of sugar
that the rum sauce...?
895
00:48:35,114 --> 00:48:38,914
You might have rum in that!
THEY CHUCKLE
896
00:48:38,954 --> 00:48:42,194
On reflection, maybe I should have
upped my game a bit,
897
00:48:42,234 --> 00:48:44,314
done something differently,
898
00:48:44,354 --> 00:48:47,954
but the fact that they enjoyed it,
I'm happy about that.
899
00:48:50,314 --> 00:48:54,714
Marine officer Amedeo
has made vanilla panna cotta
900
00:48:54,754 --> 00:48:57,114
with a raspberry
and blackberry sauce
901
00:48:57,154 --> 00:49:00,794
and a garnish of amaretto biscuits.
902
00:49:00,834 --> 00:49:03,354
Tell me what happened to
the white chocolate you were doing.
903
00:49:03,394 --> 00:49:05,594
It didn't turn out to be the way
that I wanted it to be,
904
00:49:05,634 --> 00:49:07,954
and I just scrapped plan B, really.
905
00:49:14,114 --> 00:49:16,394
Amedeo, I think your flavours
are absolutely right.
906
00:49:16,434 --> 00:49:20,034
I really like that almond,
strong flavour
907
00:49:20,074 --> 00:49:21,634
of the amaretto biscuits.
908
00:49:21,674 --> 00:49:23,514
I like the fact I can see
all the vanilla flecks
909
00:49:23,554 --> 00:49:25,114
running through your panna cotta.
910
00:49:25,154 --> 00:49:27,954
I've got an issue here, though, with
the firmness of this panna cotta.
911
00:49:27,994 --> 00:49:31,434
It should have a wobble. This,
you've actually got to chew it.
912
00:49:32,674 --> 00:49:34,434
HE SIGHS
913
00:49:34,474 --> 00:49:36,474
All the flavours are
absolutely right,
914
00:49:36,514 --> 00:49:38,554
but that is too firm.
915
00:49:38,594 --> 00:49:41,594
That's not even melting
under the heat of my fingers.
916
00:49:43,114 --> 00:49:46,474
Yeah, quite disappointed.
917
00:49:47,914 --> 00:49:49,874
Well done.
918
00:49:49,914 --> 00:49:51,714
I think I overdid the gelatine,
919
00:49:51,754 --> 00:49:56,434
based on the fear of
the panna cotta not setting, so...
920
00:49:57,674 --> 00:50:01,074
..yeah, I'll pay the price
for that, so...
921
00:50:07,194 --> 00:50:09,474
Food supply manager Hannah
922
00:50:09,514 --> 00:50:14,074
has served whiskey poached pear
and brown sugar frangipane tart
923
00:50:14,114 --> 00:50:17,114
with whiskey caramel
and blackberries,
924
00:50:17,154 --> 00:50:19,354
served with vanilla ice cream.
925
00:50:23,874 --> 00:50:26,274
I'm a big pear fan.
926
00:50:26,314 --> 00:50:29,314
I've never had it with whiskey.
I think it's glorious.
927
00:50:29,354 --> 00:50:33,274
Good vanilla ice cream,
packed full of vanilla, well made.
928
00:50:33,314 --> 00:50:37,394
I think this is delightful,
delicious,
929
00:50:37,434 --> 00:50:40,834
and when no-one's looking, I think
I'm going to finish the whole plate.
930
00:50:42,714 --> 00:50:46,354
Your tart base
around the outside here
931
00:50:46,394 --> 00:50:49,674
is perfectly thin.
Congratulations to your grandmother.
932
00:50:49,714 --> 00:50:51,474
A fantastic recipe.
933
00:50:51,514 --> 00:50:54,714
The actual sauce itself
with that whiskey,
934
00:50:54,754 --> 00:50:57,914
I think it's really fascinating,
I think it's really interesting.
935
00:50:57,954 --> 00:51:01,994
It's risky, and I like it.
Fab. Thank you.
936
00:51:03,874 --> 00:51:06,074
I am really happy.
937
00:51:07,434 --> 00:51:10,354
I mean, I wasn't planning on just
making boozy puds the whole time,
938
00:51:10,394 --> 00:51:11,754
but maybe that's the key.
939
00:51:14,234 --> 00:51:15,994
Finally, it's Farokh.
940
00:51:17,194 --> 00:51:20,874
Inspired by the flavours
of Iranian ice cream,
941
00:51:20,914 --> 00:51:23,154
he's made a saffron sponge
942
00:51:23,194 --> 00:51:26,594
with a frangipane
and pistachio biscuit base
943
00:51:26,634 --> 00:51:29,034
topped with a lime foam,
944
00:51:29,074 --> 00:51:32,794
frozen cream shards, rose gel,
945
00:51:32,834 --> 00:51:35,994
and a grey cardamom and sugar dust.
946
00:51:36,034 --> 00:51:39,514
I have never been served a
kitchen sponge on MasterChef before.
947
00:51:40,634 --> 00:51:43,314
So, the black crumb underneath it,
948
00:51:43,354 --> 00:51:46,914
and then you've used the sponge
to wipe away the dirt. Exactly.
949
00:51:46,954 --> 00:51:48,754
As you do with sponges.
950
00:51:54,194 --> 00:51:56,834
Technically,
I think you've got it right.
951
00:51:56,874 --> 00:51:59,514
We've got a gel
which is slightly slippery.
952
00:51:59,554 --> 00:52:02,954
The frozen cream on the side
has got a crunch to it.
953
00:52:02,994 --> 00:52:06,594
Your sponge is really lovely
and light and tastes of saffron.
954
00:52:06,634 --> 00:52:09,274
I really respect what you're doing.
Thank you.
955
00:52:09,314 --> 00:52:13,314
I really love that saffron sponge.
That's just beautiful for me.
956
00:52:13,354 --> 00:52:16,314
I really like your crumb
with the amount of cardamom in it.
957
00:52:16,354 --> 00:52:17,994
I really do. And it's sweet.
958
00:52:18,034 --> 00:52:21,234
I like your creative,
theatrical mind. I really do.
959
00:52:23,714 --> 00:52:27,954
I wanted to show the judges
that I cook surprising things
960
00:52:27,994 --> 00:52:33,154
and I know how to take
the taste buds on a journey.
961
00:52:34,394 --> 00:52:36,154
And I think part of that
really worked.
962
00:52:38,274 --> 00:52:41,514
We have uncovered
some serious talent here, John,
963
00:52:41,554 --> 00:52:43,354
haven't we? This is very exciting.
964
00:52:45,034 --> 00:52:47,434
We have to discuss Radha.
965
00:52:47,474 --> 00:52:50,314
John, that pastry work
was exceptional.
966
00:52:50,354 --> 00:52:53,114
It tasted amazing.
It looked fantastic.
967
00:52:53,154 --> 00:52:54,994
I've got to say, a class act.
968
00:52:55,034 --> 00:52:57,074
For me,
Radha's got herself an apron.
969
00:52:57,114 --> 00:52:59,634
There's somebody else, I think,
who also deserves an apron.
970
00:52:59,674 --> 00:53:01,674
That's Hannah.
Very impressed with Hannah.
971
00:53:01,714 --> 00:53:04,074
Love the use of whisky
with the poached pear.
972
00:53:04,114 --> 00:53:05,514
Really good pastry work.
973
00:53:05,554 --> 00:53:08,554
Hannah has got talent,
no doubt about it.
974
00:53:08,594 --> 00:53:11,194
Farokh made edible conceptual art -
975
00:53:11,234 --> 00:53:14,634
a sponge on a plate
where he used a black dusting on it
976
00:53:14,674 --> 00:53:17,314
so it looked like he'd actually
cleaned the black dust away.
977
00:53:17,354 --> 00:53:20,154
He's adventurous,
he's individual, he's artistic,
978
00:53:20,194 --> 00:53:22,154
and he's willing to take a risk.
979
00:53:22,194 --> 00:53:24,794
I have to say, I believe
there's one contestant
980
00:53:24,834 --> 00:53:28,474
whose competition is over,
and that is Amedeo.
981
00:53:28,514 --> 00:53:30,514
That panna cotta wasn't right.
It was hard.
982
00:53:30,554 --> 00:53:34,234
It had no wobble at all.
It wasn't creamy. It was firm.
983
00:53:34,274 --> 00:53:36,594
Amedeo is leaving us.
984
00:53:36,634 --> 00:53:38,634
That leaves us with two people
to talk about.
985
00:53:38,674 --> 00:53:41,074
Zizi didn't show us
a great deal of technique.
986
00:53:41,114 --> 00:53:44,034
We're talking about a bread pudding,
mango and cream.
987
00:53:44,074 --> 00:53:46,554
We were supposed to have
a rum syrup, as well,
988
00:53:46,594 --> 00:53:50,194
which crystallised and just became
rum-flavoured sugar lumps.
989
00:53:50,234 --> 00:53:51,834
So, not a huge amount of work.
990
00:53:51,874 --> 00:53:54,274
However, we actually
quite liked eating it.
991
00:53:54,314 --> 00:53:55,914
Angela's quite exciting because
992
00:53:55,954 --> 00:53:58,794
she's bringing in ingredients
that I haven't seen before.
993
00:53:58,834 --> 00:54:01,354
She's attempted a lot,
but it hasn't paid off.
994
00:54:01,394 --> 00:54:04,834
Thick pastry, meringue across
the top not cooked enough...
995
00:54:06,714 --> 00:54:09,874
My head is on the chopping board,
as it were.
996
00:54:09,914 --> 00:54:13,914
If I just rein it in and don't flap,
and if they give me another chance,
997
00:54:13,954 --> 00:54:18,434
I feel like, every time,
it's going to get better.
998
00:54:19,714 --> 00:54:22,714
I'd be disappointed
if I went home at this stage.
999
00:54:22,754 --> 00:54:25,754
There's a lot more dishes
that I can do,
1000
00:54:25,794 --> 00:54:27,634
erm, so, yeah.
1001
00:54:39,794 --> 00:54:43,234
I just want to say thank you
to all six of you.
1002
00:54:43,274 --> 00:54:44,634
Fantastic dishes.
1003
00:54:44,674 --> 00:54:48,874
A great deal of creativity,
inventiveness. Well done.
1004
00:54:50,674 --> 00:54:53,474
One cook today truly impressed.
1005
00:54:53,514 --> 00:54:57,634
Radha, congratulations, you've got
yourself an apron. Thanks.
1006
00:55:03,794 --> 00:55:06,634
There were two other people
that Gregg and I recognised
1007
00:55:06,674 --> 00:55:09,434
of having great talent
and real ambition.
1008
00:55:09,474 --> 00:55:12,514
Hannah, Farokh,
1009
00:55:12,554 --> 00:55:14,914
congratulations,
you've got yourselves an apron.
1010
00:55:24,514 --> 00:55:27,514
The first person leaving us?
1011
00:55:32,834 --> 00:55:35,954
Amedeo. Thank you.
1012
00:55:38,314 --> 00:55:40,714
It's been lovely having you.
Thank you. Thank you very much.
1013
00:55:40,754 --> 00:55:42,354
Thank you. Well done, all.
1014
00:55:43,794 --> 00:55:45,954
I tried to give everything
that I had.
1015
00:55:45,994 --> 00:55:50,034
Sadly, I couldn't deliver.
But I did enjoy the experience -
1016
00:55:50,074 --> 00:55:54,794
the level of emotions,
ups, downs, ups, downs, adrenaline -
1017
00:55:54,834 --> 00:55:56,754
so no regrets.
1018
00:55:59,114 --> 00:56:02,554
We have one apron left. Angela...
1019
00:56:06,034 --> 00:56:07,354
..Zizi...
1020
00:56:10,994 --> 00:56:14,194
..the final apron
of this year's competition...
1021
00:56:16,674 --> 00:56:18,074
..is going to...
1022
00:56:20,594 --> 00:56:21,874
..Angela.
1023
00:56:23,994 --> 00:56:25,994
Thank you, Zizi.
1024
00:56:26,034 --> 00:56:27,794
I could have given it so much more,
1025
00:56:27,834 --> 00:56:30,674
but it's always with hindsight,
isn't it?
1026
00:56:30,714 --> 00:56:33,914
I will look back
with very fond memories.
1027
00:56:33,954 --> 00:56:36,314
It has been a hoot. It really has.
1028
00:56:37,874 --> 00:56:40,394
Congratulations. Oh, my God!
1029
00:56:40,434 --> 00:56:42,554
Would you like to come up
and collect your aprons?
1030
00:56:49,834 --> 00:56:52,394
It's amazing to have
a MasterChef apron.
1031
00:56:52,434 --> 00:56:54,234
I can't believe it!
1032
00:56:54,274 --> 00:56:56,914
It's just like...
I'm just so, like, tired
1033
00:56:56,954 --> 00:56:59,434
and I just can't believe it
cos it's exhausting,
1034
00:56:59,474 --> 00:57:02,074
but I'm really, really happy. Mm-hm.
1035
00:57:04,034 --> 00:57:05,434
I'm very excited.
1036
00:57:05,474 --> 00:57:08,434
I have got all sorts of weird
and wonderful things lined up,
1037
00:57:08,474 --> 00:57:11,314
some of which live in
the darkest recesses of my brain.
1038
00:57:11,354 --> 00:57:13,954
I am so happy!
1039
00:57:14,994 --> 00:57:16,994
Best be a very large
glass of wine in my hand
1040
00:57:17,034 --> 00:57:19,314
as soon as I get in the door!
1041
00:57:19,354 --> 00:57:22,474
Next time, this week's best cook's
1042
00:57:22,514 --> 00:57:25,514
return to face
two demanding challenges...
1043
00:57:25,554 --> 00:57:29,754
My mind's going crazy
at the moment. Ooh!
1044
00:57:29,794 --> 00:57:33,034
There wasn't really much of a plan,
so time will tell how we do.
1045
00:57:34,394 --> 00:57:37,994
..and fight for a place
in the quarterfinal.
1046
00:57:38,034 --> 00:57:40,354
This is jolly good work.
1047
00:57:40,394 --> 00:57:43,234
Could be famous for being
on the menu of a restaurant.
1048
00:57:43,274 --> 00:57:44,874
That's an amazing achievement.