1 00:00:03,400 --> 00:00:06,480 It's the MasterChef quarterfinal - 2 00:00:06,480 --> 00:00:09,400 and this week's best four cooks are back. 3 00:00:10,960 --> 00:00:13,800 Honestly, I still feel like it's a dream. 4 00:00:13,800 --> 00:00:16,440 I can't believe I can call myself a MasterChef quarterfinalist, 5 00:00:16,440 --> 00:00:19,080 so I'm just super, super happy about that. 6 00:00:19,080 --> 00:00:22,520 Don't get me wrong, it's intense, it's exhausting 7 00:00:22,520 --> 00:00:26,400 but, you know, I love it. I love cooking in that kitchen. 8 00:00:26,400 --> 00:00:27,920 Life is pretty much on hold. 9 00:00:27,920 --> 00:00:30,800 The only thing that I've got the brain space for is MasterChef, 10 00:00:30,800 --> 00:00:33,520 but I wouldn't have it any other way. 11 00:00:33,520 --> 00:00:36,440 It feels like you've achieved something, 12 00:00:36,440 --> 00:00:40,200 even if by the skin of your teeth, in my case. 13 00:00:40,200 --> 00:00:44,560 Tonight, just one challenge stands between them 14 00:00:44,560 --> 00:00:48,080 and a place in the semifinals. 15 00:00:48,080 --> 00:00:50,760 That is so off the charts. 16 00:00:50,760 --> 00:00:52,800 Delicious. 17 00:00:52,800 --> 00:00:55,440 JOHN: They've got to deliver under pressure, and I don't think 18 00:00:55,440 --> 00:00:58,080 they're going to take any prisoners in that dining room today. 19 00:00:58,080 --> 00:00:59,640 GREGG: Just good isn't good enough. 20 00:00:59,640 --> 00:01:02,120 It's going to have to be touching brilliant. 21 00:01:22,360 --> 00:01:25,280 Welcome. This is your MasterChef quarterfinal. In fact, 22 00:01:25,280 --> 00:01:28,360 this is the last quarterfinal of the competition. 23 00:01:29,960 --> 00:01:32,200 It is a big challenge, no doubt about that. You are going 24 00:01:32,200 --> 00:01:34,840 to have to be at the top of your game. 25 00:01:34,840 --> 00:01:38,800 You have got to do two courses in 1 hour and 15 minutes - 26 00:01:38,800 --> 00:01:42,160 and we want four plates of each course. 27 00:01:42,160 --> 00:01:44,720 This is the toughest round of the competition. 28 00:01:46,200 --> 00:01:49,720 Today, you are going to serve your dishes to three 29 00:01:49,720 --> 00:01:51,680 past winners of MasterChef. 30 00:01:53,040 --> 00:01:56,760 Winner from 2005, Thomasina Miers. 31 00:01:56,760 --> 00:02:00,240 Winner from 2007, Steven Wallis. 32 00:02:00,240 --> 00:02:03,880 And winner from 2018, Kenny Tutt. 33 00:02:08,160 --> 00:02:11,600 At the end of this, two of you will be semifinalists 34 00:02:11,600 --> 00:02:14,440 and two of you will be going home. 35 00:02:14,440 --> 00:02:17,520 Ladies and gentlemen, cope with the pressure. 36 00:02:17,520 --> 00:02:18,920 Let's cook. 37 00:02:23,800 --> 00:02:27,640 Time is tight, so I'm trying to, er, 38 00:02:27,640 --> 00:02:29,800 keep my nerves in control. 39 00:02:29,800 --> 00:02:32,240 Mark has had an interesting competition. 40 00:02:32,240 --> 00:02:34,160 We loved his first dish. 41 00:02:34,160 --> 00:02:36,000 In the middle we were a bit unsure. 42 00:02:36,000 --> 00:02:38,360 And then that last dish he served us 43 00:02:38,360 --> 00:02:40,160 was sensational. 44 00:02:40,160 --> 00:02:42,960 What he's got to do, he's got to have two perfect dishes. 45 00:02:44,120 --> 00:02:48,600 For me, it's been an up-and-down experience. 46 00:02:48,600 --> 00:02:51,840 The only person who knows I'm in this competition is my husband. 47 00:02:51,840 --> 00:02:54,680 And, you know, when I get stressed in that kitchen 48 00:02:54,680 --> 00:02:58,320 I think of him, cos the thought of him keeps me calm. 49 00:03:00,160 --> 00:03:03,760 What are you making today, Mark? For a starter, monkfish fritters 50 00:03:03,760 --> 00:03:06,040 served with pickled star fruit 51 00:03:06,040 --> 00:03:07,880 and a fresh star fruit. 52 00:03:07,880 --> 00:03:12,160 The second course is venison with butternut-squash puree, 53 00:03:12,160 --> 00:03:13,960 maple-roasted squash. 54 00:03:13,960 --> 00:03:18,240 This is inspired by - me and my husband went to Lapland in 2017 55 00:03:18,240 --> 00:03:22,280 and we got engaged there, and we ate loads of elk. 56 00:03:22,280 --> 00:03:26,480 And what I can think near to elk is venison, 57 00:03:26,480 --> 00:03:28,720 so I would like to do that for him. 58 00:03:32,240 --> 00:03:35,200 The first course, we've got monkfish, which is in batter, 59 00:03:35,200 --> 00:03:37,960 but he's going to marinate the monkfish first with sherry vinegar, 60 00:03:37,960 --> 00:03:40,000 cumin and paprika. 61 00:03:41,600 --> 00:03:44,760 What I don't understand is a star fruit. 62 00:03:44,760 --> 00:03:46,640 Fruit and fish? 63 00:03:46,640 --> 00:03:48,720 They're not easy bedfellows. 64 00:03:50,200 --> 00:03:54,280 Main course, venison Mark is cooking in a water bath, that concerns me. 65 00:03:54,280 --> 00:03:56,800 A good old-fashioned frying pan, that's what gives colour 66 00:03:56,800 --> 00:03:59,280 to the outside of venison. It also gives the flavour. 67 00:04:03,440 --> 00:04:05,560 Radha has only been cooking for a year, but I tell ya, 68 00:04:05,560 --> 00:04:08,000 she's a cookery force to be reckoned with. 69 00:04:08,000 --> 00:04:10,400 Radha's really impressed with her desserts. 70 00:04:10,400 --> 00:04:13,480 What she's got to do in this round is impress with a savoury dish. 71 00:04:15,320 --> 00:04:18,160 My mum's Indian, my dad's English, 72 00:04:18,160 --> 00:04:21,720 so I like to take classic Indian food, but give it the Western twist 73 00:04:21,720 --> 00:04:25,680 in the way that it's presented, so hopefully I can do that today. 74 00:04:26,840 --> 00:04:31,720 She is doing what was the everyday street food of India. 75 00:04:31,720 --> 00:04:34,800 First course, aloo tikki, a little potato cake, 76 00:04:34,800 --> 00:04:36,840 inside a little bomb of flavour. 77 00:04:36,840 --> 00:04:40,280 Coriander, mint, some chilli, some garam masala. 78 00:04:40,280 --> 00:04:42,320 She's serving that with a tamarind drizzle, 79 00:04:42,320 --> 00:04:45,240 and then she's got a yoghurt dip on the side of it. 80 00:04:45,240 --> 00:04:48,240 The main course, we have got dhal. Lentils. 81 00:04:48,240 --> 00:04:51,080 She's serving it with rice. She's making a bread, 82 00:04:51,080 --> 00:04:52,680 which she's going to deep-fry. 83 00:04:52,680 --> 00:04:55,720 And then across the top of that, we've got okra. 84 00:04:55,720 --> 00:04:59,400 To do a dish of dhal in a MasterChef quarterfinal 85 00:04:59,400 --> 00:05:02,440 may be the bravest thing I've seen in a long, long while. 86 00:05:03,600 --> 00:05:05,040 Tell me about the dhal. 87 00:05:05,040 --> 00:05:07,880 The dhal is the first dish that my mum taught me to cook, 88 00:05:07,880 --> 00:05:10,800 and it's the dish that my mum was brought up on, and it was the dish 89 00:05:10,800 --> 00:05:13,640 that I was brought up on. It's not the easiest 90 00:05:13,640 --> 00:05:15,840 to make pretty on the plate, 91 00:05:15,840 --> 00:05:18,880 but I'm going to do my best and, like I said, it means 92 00:05:18,880 --> 00:05:21,320 a lot to me. Aloo tikki and dhal. 93 00:05:21,320 --> 00:05:23,960 Yeah. Good luck. Thank you! 94 00:05:27,600 --> 00:05:30,640 I've got a tonne to do today. 95 00:05:30,640 --> 00:05:34,160 Hannah likes to take a classic idea and turn it on its head. 96 00:05:34,160 --> 00:05:37,200 Well, that's brilliant. But the fact is, we all love the classics, 97 00:05:37,200 --> 00:05:40,400 and you start to play around them, you're entering a dangerous world. 98 00:05:41,840 --> 00:05:44,480 Hannah, you've got MasterChef champions in the dining room today. 99 00:05:44,480 --> 00:05:47,200 I'm really excited about serving them. Thomasina is, like, 100 00:05:47,200 --> 00:05:50,680 my ultimate inspiration. I feel like she's like the poster girl 101 00:05:50,680 --> 00:05:53,640 for what you can do if you win MasterChef. So, yeah, to serve them 102 00:05:53,640 --> 00:05:56,840 is going to be quite amazing. What are you making, please? 103 00:05:56,840 --> 00:05:58,920 Main course is seared harissa tuna 104 00:05:58,920 --> 00:06:01,160 with blackened red pepper baba ghanoush, 105 00:06:01,160 --> 00:06:05,000 hasselback carrot, crispy kale, and some preserved lemon salsa verde. 106 00:06:05,000 --> 00:06:06,600 Whoa! 107 00:06:06,600 --> 00:06:10,280 And then dessert is a mulled beetroot tarte Tatin 108 00:06:10,280 --> 00:06:12,720 with yoghurt and rose water ice cream... What?! 109 00:06:12,720 --> 00:06:15,240 ..pomegranate and pistachio tuile. What?! 110 00:06:15,240 --> 00:06:17,800 Yeah, you're getting sweet beetroot today. 111 00:06:22,480 --> 00:06:24,600 Hannah's going really daring. 112 00:06:24,600 --> 00:06:27,240 Our main course is going to be a piece of seared tuna 113 00:06:27,240 --> 00:06:29,160 with harissa around the outside of it. 114 00:06:29,160 --> 00:06:31,760 If there's too much harissa on there, that's going to be 115 00:06:31,760 --> 00:06:34,280 really strong and very, very chilli hot. 116 00:06:34,280 --> 00:06:36,240 This is an unusual mixture. 117 00:06:37,320 --> 00:06:40,360 Dessert, we've got a mulled beetroot tarte Tatin. 118 00:06:40,360 --> 00:06:42,560 Beetroot with caramel round it? 119 00:06:42,560 --> 00:06:44,040 I dunno. 120 00:06:45,120 --> 00:06:47,600 This is a cook playing with fire. 121 00:06:48,680 --> 00:06:51,160 This is a risky dish, though. It's divided opinion 122 00:06:51,160 --> 00:06:52,760 when I've been practising. 123 00:06:52,760 --> 00:06:56,600 My boyfriend hated it on its first outing, but I was convinced 124 00:06:56,600 --> 00:06:58,840 it was great, so I stuck by it. 125 00:07:02,000 --> 00:07:04,400 Farokh has shown himself to be really adventurous, 126 00:07:04,400 --> 00:07:08,160 very imaginative, but also really pushed himself. 127 00:07:08,160 --> 00:07:11,440 He's a clever cook, but he can divide the crowd. 128 00:07:12,680 --> 00:07:18,200 I think my style of cooking comes from the things that I like in life. 129 00:07:18,200 --> 00:07:22,920 Surprise, fun, a little bit of absurdity and irony 130 00:07:22,920 --> 00:07:25,000 and unexpected tastes. 131 00:07:26,280 --> 00:07:30,160 So, my first course, I call it a mushroom forest. 132 00:07:30,160 --> 00:07:34,400 So it's mushrooms two ways with some crispbreads, 133 00:07:34,400 --> 00:07:36,600 a little bit of lemon cream, 134 00:07:36,600 --> 00:07:38,440 and a confit egg yolk. 135 00:07:38,440 --> 00:07:43,520 And then main course? Main course is Octopus in a Black Hole. 136 00:07:43,520 --> 00:07:45,760 You're being slightly salacious, aren't you? 137 00:07:45,760 --> 00:07:48,200 You're trying to get the diner to question themselves 138 00:07:48,200 --> 00:07:50,840 to what they're going to get. I think a dining experience starts 139 00:07:50,840 --> 00:07:55,440 the moment you sit down. Something called Octopus in a Black Hole 140 00:07:55,440 --> 00:07:59,360 will taste at least sort of holistically different 141 00:07:59,360 --> 00:08:01,680 than octopus and lentils. 142 00:08:01,680 --> 00:08:04,000 Fascinating, as always. Thank you very much. Thank you. 143 00:08:07,120 --> 00:08:10,160 Farokh's first course, mushrooms cooked two different ways. 144 00:08:10,160 --> 00:08:13,520 The first one, dried mushroom, hydrated in beer and then roasted. 145 00:08:14,680 --> 00:08:17,760 The second one, we got a king oyster mushroom cooked in butter 146 00:08:17,760 --> 00:08:19,480 and balsamic vinegar. 147 00:08:19,480 --> 00:08:22,040 And then we have a confit egg yolk. 148 00:08:22,040 --> 00:08:23,960 I like an egg yolk that, when you cut into it, 149 00:08:23,960 --> 00:08:25,960 it's runny, like, you know, on your piece of toast. 150 00:08:25,960 --> 00:08:27,440 But I don't want a raw egg yolk. 151 00:08:28,400 --> 00:08:29,600 Farokh's main course. 152 00:08:29,600 --> 00:08:31,600 For all the talk of things going in black holes, 153 00:08:31,600 --> 00:08:33,640 what you've got there is an octopus on lentils. 154 00:08:33,640 --> 00:08:35,440 That could be a really nice, tasty dish 155 00:08:35,440 --> 00:08:37,320 as long as his lentils are soft 156 00:08:37,320 --> 00:08:41,000 and, importantly, he has time to properly cook that octopus. 157 00:08:46,880 --> 00:08:48,400 Feels great being back, 158 00:08:48,400 --> 00:08:50,440 and I've been doing this quite a few years now, 159 00:08:50,440 --> 00:08:53,360 but the talent is getting better and better and better. 160 00:08:53,360 --> 00:08:54,800 They've got to bring their A-game. 161 00:08:54,800 --> 00:08:56,880 I mean, it's not something that you're going to walk. 162 00:08:58,400 --> 00:09:01,920 I don't care about fancy words or fancy ingredients. 163 00:09:01,920 --> 00:09:04,800 I just want the food to be really well-executed and taste delicious. 164 00:09:04,800 --> 00:09:06,600 That's all I care about. 165 00:09:06,600 --> 00:09:09,400 In the MasterChef kitchen, it's like a sort of time hole. 166 00:09:09,400 --> 00:09:11,880 So you might have an hour and 15 minutes, but I tell you what, 167 00:09:11,880 --> 00:09:14,720 the minute you've started preparing, chopping, cooking, 168 00:09:14,720 --> 00:09:16,840 you look at the clock and it's gone. 169 00:09:22,480 --> 00:09:24,480 Don't run, you've still got ten minutes. 170 00:09:24,480 --> 00:09:25,480 Sorry. 171 00:09:27,200 --> 00:09:28,360 I love a fritter. 172 00:09:28,360 --> 00:09:30,800 I'm an absolute sucker for anything deep-fried, 173 00:09:30,800 --> 00:09:32,600 and fish deep-fried is delicious. 174 00:09:36,320 --> 00:09:38,480 Star fruit is quite juicy, 175 00:09:38,480 --> 00:09:40,520 but it's not really adding huge amounts of flavour. 176 00:09:42,160 --> 00:09:43,840 Are you happy with that batter? 177 00:09:43,840 --> 00:09:45,280 Not 100% perfect, but... 178 00:09:46,600 --> 00:09:47,920 ..it looks crispy and thin. 179 00:09:51,080 --> 00:09:52,640 Right, let's go. 180 00:09:52,640 --> 00:09:53,920 Well done, you. Thank you. 181 00:09:57,200 --> 00:09:59,200 Hi. Hello, Mark. 182 00:10:01,960 --> 00:10:04,480 Today I made you monkfish fritters. 183 00:10:04,480 --> 00:10:06,840 It's marinated with smoked paprika, 184 00:10:06,840 --> 00:10:09,360 cumin and oregano and sherry vinegar, 185 00:10:09,360 --> 00:10:12,560 coupled with mustard mayonnaise, pickled star fruit, 186 00:10:12,560 --> 00:10:16,080 fresh star fruit, and a lemon balm to garnish. 187 00:10:16,080 --> 00:10:17,480 Thank you. Yeah, thank you. 188 00:10:21,440 --> 00:10:23,400 I really love this dish. 189 00:10:23,400 --> 00:10:24,800 That fritter is really delicate, 190 00:10:24,800 --> 00:10:27,200 and it's really nicely seasoned. 191 00:10:27,200 --> 00:10:29,680 I personally would have done away with the fresh star fruit, 192 00:10:29,680 --> 00:10:32,520 because the pickled one is so delicious. 193 00:10:32,520 --> 00:10:35,600 The monkfish is slightly overcooked, but I can forgive that. 194 00:10:35,600 --> 00:10:39,640 The fact that he's treated them with the paprika and the cumin, 195 00:10:39,640 --> 00:10:41,240 it just takes it up a notch. 196 00:10:41,240 --> 00:10:42,880 The little bit of lemon balm, 197 00:10:42,880 --> 00:10:44,720 adding even more freshness, as well. 198 00:10:44,720 --> 00:10:46,760 Mayonnaise, a great consistency. 199 00:10:46,760 --> 00:10:49,560 Yeah, I would have happily just kept going on that one. 200 00:10:49,560 --> 00:10:52,640 The batter on the outside of that fish is really lovely and crispy. 201 00:10:52,640 --> 00:10:54,520 The pickled star fruit, I really like. 202 00:10:54,520 --> 00:10:57,320 But the fresh star fruit has got lots and lots of juice, 203 00:10:57,320 --> 00:11:00,160 and that's washing water into my mouth and washing away the flavour. 204 00:11:00,160 --> 00:11:03,600 It's like having a bite of the fish with the bite of apple. 205 00:11:03,600 --> 00:11:04,640 It's just odd. 206 00:11:06,640 --> 00:11:08,880 So 15 minutes for your main course, you OK? Yeah. 207 00:11:08,880 --> 00:11:11,480 So the venison is out of the water bath. Yeah. 208 00:11:11,480 --> 00:11:13,480 That's got to be coloured in a pan. Yeah. 209 00:11:13,480 --> 00:11:15,880 You look a little bit pushed for time, there, my friend. Yes! 210 00:11:17,640 --> 00:11:20,280 Quite a traditional-sounding main course. 211 00:11:20,280 --> 00:11:24,520 I mean, pan-seared venison and the squash and the Parma ham. 212 00:11:24,520 --> 00:11:27,360 Venison is such a beautiful meat when it's cooked to perfection. 213 00:11:29,960 --> 00:11:32,040 We need to start plating now, Mark. 214 00:11:32,040 --> 00:11:33,320 Oh! Ooh. 215 00:11:33,320 --> 00:11:36,000 Wipe yourself, mate, first. Wipe yourself down, 216 00:11:36,000 --> 00:11:37,240 You've been squashed. 217 00:11:39,960 --> 00:11:42,200 Right, venison. 218 00:11:42,200 --> 00:11:43,680 You OK with that? The cookery? 219 00:11:43,680 --> 00:11:45,440 I think so. It's very rare, right? 220 00:11:52,480 --> 00:11:54,200 We're done, right? Yeah, we're ready. 221 00:11:54,200 --> 00:11:56,440 Couple of minutes over, we can live with that. Let's go. 222 00:12:02,640 --> 00:12:04,160 That venison is really rare. 223 00:12:09,640 --> 00:12:11,640 So I've made for you venison... 224 00:12:12,680 --> 00:12:14,920 ..with butternut squash puree, 225 00:12:14,920 --> 00:12:17,800 maple-roasted crown prince squash, 226 00:12:17,800 --> 00:12:19,360 crispy Parma ham, 227 00:12:19,360 --> 00:12:21,200 Sichuan peppercorn 228 00:12:21,200 --> 00:12:24,440 and a venison reduction sauce. 229 00:12:24,440 --> 00:12:26,600 Thank you very much. Thank you, Mark. Cheers. 230 00:12:32,560 --> 00:12:34,360 Oh, my God, that was so intense! 231 00:12:34,360 --> 00:12:36,040 Where did the time go? 232 00:12:37,840 --> 00:12:40,720 I'm nervous about that venison, it looks rare. 233 00:12:43,960 --> 00:12:47,800 The meat is just quivering, it's just so tender. 234 00:12:47,800 --> 00:12:50,360 It's bled a tiny bit but, actually, I can forgive that. 235 00:12:50,360 --> 00:12:52,480 If I was really picking holes, 236 00:12:52,480 --> 00:12:54,920 you'd want that sauce to have a bit more body and texture, 237 00:12:54,920 --> 00:12:58,280 but in an hour and 15 minutes, very hard to achieve that. 238 00:12:58,280 --> 00:13:00,200 The sauce may be a little bit thicker. 239 00:13:00,200 --> 00:13:01,360 A touch of seasoning. 240 00:13:01,360 --> 00:13:03,720 Everything else, I just love it. 241 00:13:03,720 --> 00:13:06,800 I really like the flavours on this plate, 242 00:13:06,800 --> 00:13:09,480 if you get to have a little bit of venison. 243 00:13:09,480 --> 00:13:12,840 I can eat rare. I can eat blue. I'm not eating raw. 244 00:13:18,000 --> 00:13:21,360 Radha's serving us an aloo tikki chat. 245 00:13:21,360 --> 00:13:23,560 I think it's going to be a real assault on the senses, 246 00:13:23,560 --> 00:13:25,200 or at least I hope it's going to be. 247 00:13:25,200 --> 00:13:27,640 You've got about two minutes, boss. OK, thank you. 248 00:13:27,640 --> 00:13:30,680 I think, when you're using spices, be bold with them. 249 00:13:30,680 --> 00:13:32,280 Don't be shy of them. 250 00:13:32,280 --> 00:13:34,720 That's sweetened yoghurt? This is sweetened yoghurt, yeah. 251 00:13:34,720 --> 00:13:37,400 What's happening with the chickpeas? Chickpeas are going on top. 252 00:13:39,400 --> 00:13:40,760 What else after this? 253 00:13:40,760 --> 00:13:42,720 I'm just going to put some deggi mirch over the top 254 00:13:42,720 --> 00:13:44,400 and some cumin, as well. 255 00:13:44,400 --> 00:13:45,800 Careful with that. 256 00:13:45,800 --> 00:13:47,200 That's hot. 257 00:13:47,200 --> 00:13:49,960 Well done, you're on time, dish looks great. OK, lovely. Go get 'em. 258 00:13:52,120 --> 00:13:53,880 Hello. Hi. 259 00:13:55,840 --> 00:13:58,640 So today I have done an aloo tikki, 260 00:13:58,640 --> 00:14:00,400 with a tamarind drizzle, 261 00:14:00,400 --> 00:14:02,280 mint and coriander chutney, 262 00:14:02,280 --> 00:14:03,360 a sweet yoghurt, 263 00:14:03,360 --> 00:14:04,920 some crispy chickpeas, 264 00:14:04,920 --> 00:14:06,640 pomegranate, cucumber 265 00:14:06,640 --> 00:14:08,520 and some deggi mirch, 266 00:14:08,520 --> 00:14:10,280 which is a red chilli powder, 267 00:14:10,280 --> 00:14:11,880 and some cumin powder. 268 00:14:11,880 --> 00:14:14,120 So I hope you enjoy. Thank you. Thank you. 269 00:14:17,160 --> 00:14:19,600 That is so off the charts. 270 00:14:19,600 --> 00:14:20,960 Delicious. 271 00:14:20,960 --> 00:14:23,080 The lovely soft potato flavour. 272 00:14:23,080 --> 00:14:24,920 And then you get this dusting of chilli, 273 00:14:24,920 --> 00:14:27,320 and then you get the kind of sweetness of the tamarind. 274 00:14:27,320 --> 00:14:28,520 Wow! 275 00:14:28,520 --> 00:14:31,600 It's really well seasoned, too. I mean, she's really nailed it. 276 00:14:31,600 --> 00:14:34,440 There's sweet, there's sour, there's heat, there's crunch. 277 00:14:34,440 --> 00:14:36,920 You know, this is something that's been passed down. 278 00:14:36,920 --> 00:14:39,520 There's generations of flavours in here. 279 00:14:39,520 --> 00:14:42,760 Nice soft potato, and then the yoghurt's sweet. 280 00:14:42,760 --> 00:14:45,080 Then a bit of coriander, and then chilli heat. 281 00:14:45,080 --> 00:14:46,480 I find this adorable. 282 00:14:47,840 --> 00:14:50,320 So you've got 15 minutes for your main course, yeah? Yes. 283 00:14:51,600 --> 00:14:54,160 Main course is a dhal with white rice, 284 00:14:54,160 --> 00:14:55,800 crispy okra fries, 285 00:14:55,800 --> 00:14:57,560 bhature and cumin. 286 00:14:57,560 --> 00:14:59,400 Pickled red onion raita. 287 00:15:00,440 --> 00:15:02,120 I mean, I love dhal. 288 00:15:03,280 --> 00:15:05,320 Who cooked the best dhal in your house? 289 00:15:05,320 --> 00:15:07,360 You know what? I'm still going to say my mum. 290 00:15:07,360 --> 00:15:08,880 Yeah? Yeah. 291 00:15:08,880 --> 00:15:11,440 The okra fries, I'm hoping these are going to be crunchy 292 00:15:11,440 --> 00:15:14,760 because they can go soggy if they're not cooked at the right temperature. 293 00:15:16,280 --> 00:15:17,760 Would your mum like that? 294 00:15:17,760 --> 00:15:20,760 I think she'd like that. I'm happy with it, so... Good. 295 00:15:20,760 --> 00:15:23,400 Well done. Thank you. Well done. Lots of work, well done. 296 00:15:25,840 --> 00:15:28,920 Radha has made white rice and lentil dhal, 297 00:15:28,920 --> 00:15:31,040 spiced with mango powder, 298 00:15:31,040 --> 00:15:33,000 chilli and cumin. 299 00:15:33,000 --> 00:15:36,400 Topped with tempura battered okra, 300 00:15:36,400 --> 00:15:38,240 served with bhatura bread 301 00:15:38,240 --> 00:15:39,840 and cucumber raita. 302 00:15:44,120 --> 00:15:46,560 When I started eating that, I didn't care how it looked, 303 00:15:46,560 --> 00:15:48,440 you could have put it in a Wellington boot. 304 00:15:48,440 --> 00:15:51,320 I just thought the flavours, the warmth, 305 00:15:51,320 --> 00:15:53,280 the cooking of the rice, the bread - 306 00:15:53,280 --> 00:15:54,480 I just love it. 307 00:15:54,480 --> 00:15:56,720 The dhal is really well seasoned, 308 00:15:56,720 --> 00:15:58,760 and her total understanding 309 00:15:58,760 --> 00:16:01,400 of texture and flavour and technique 310 00:16:01,400 --> 00:16:03,360 is really impressive. 311 00:16:03,360 --> 00:16:04,800 I love the okra, 312 00:16:04,800 --> 00:16:07,480 and I think the way she's balanced the spice, 313 00:16:07,480 --> 00:16:11,040 she's not been shy, but it's not been overpowering either. 314 00:16:11,040 --> 00:16:14,200 The dhal - the lentils are wonderful and soft and explode in your mouth, 315 00:16:14,200 --> 00:16:16,840 but are coated with the most amazing amount of spice. 316 00:16:16,840 --> 00:16:19,080 It's a big mound of food 317 00:16:19,080 --> 00:16:20,480 and tastes absolutely delightful. 318 00:16:22,960 --> 00:16:25,360 Oh, seriously, my heart is pounding! 319 00:16:26,960 --> 00:16:29,920 I can actually breathe now, and just relax a little bit. 320 00:16:35,320 --> 00:16:38,760 Hannah. Is your tuna pan on? Tuna pan is on. 321 00:16:38,760 --> 00:16:41,200 OK, because you've got 7½ minutes. OK. 322 00:16:42,880 --> 00:16:45,720 So I think when you see seared tuna on the menu, you know, 323 00:16:45,720 --> 00:16:47,920 that's what you want to see - a nice pinkness, you know, 324 00:16:47,920 --> 00:16:49,240 not overdone. 325 00:16:49,240 --> 00:16:52,560 Harissa can be a real fierce, pungent spice. 326 00:16:52,560 --> 00:16:55,200 I love that, but we don't want it to overtake everything. 327 00:16:56,400 --> 00:16:58,760 To make a beautifully seasoned baba ganoush, 328 00:16:58,760 --> 00:17:00,720 to hasselback her carrots, 329 00:17:00,720 --> 00:17:03,520 to make sure that kale is actually crispy and not soggy - 330 00:17:03,520 --> 00:17:06,600 she's set a bar quite high for herself, which I really like. 331 00:17:06,600 --> 00:17:07,760 Are you happy? 332 00:17:07,760 --> 00:17:11,280 My tuna's a little bit more cooked than I would have ideally wanted. 333 00:17:15,640 --> 00:17:17,480 Are we done? Nothing else to put on the plate. 334 00:17:17,480 --> 00:17:19,240 Well done, on time. 335 00:17:19,240 --> 00:17:20,400 Yay! 336 00:17:25,200 --> 00:17:26,880 Hi. Hi. 337 00:17:28,920 --> 00:17:31,600 Today, I've cooked for you seared harissa tuna, 338 00:17:31,600 --> 00:17:34,200 blackened red-pepper baba ganoush, 339 00:17:34,200 --> 00:17:35,440 a salsa verde, 340 00:17:35,440 --> 00:17:37,680 hasselback carrot and some crispy kale. 341 00:17:37,680 --> 00:17:39,480 Thank you. Thank you. Thank you. 342 00:17:42,920 --> 00:17:44,360 The tuna... 343 00:17:44,360 --> 00:17:46,800 I mean, mine is incredibly overcooked and grey. 344 00:17:46,800 --> 00:17:49,880 I'm really quite underwhelmed by the lack of seasoning 345 00:17:49,880 --> 00:17:52,720 of what promised to be quite punchy flavours. 346 00:17:52,720 --> 00:17:55,520 Obviously, with the baba ganoush, I don't think that's been tasted 347 00:17:55,520 --> 00:17:57,480 because there's not a lot there at all. 348 00:17:57,480 --> 00:18:00,440 I'm not just talking about salt, but your garlics and your sesames, 349 00:18:00,440 --> 00:18:03,880 and the smoke, as well, which is a bit - you sort of really expect. 350 00:18:03,880 --> 00:18:05,720 The harissa wasn't really evident. 351 00:18:05,720 --> 00:18:08,360 I wanted a bit more heat, you know, 352 00:18:08,360 --> 00:18:09,840 just to tweak those flavours, 353 00:18:09,840 --> 00:18:11,920 just to get it... Make it sing better. 354 00:18:13,000 --> 00:18:16,000 The salsa verde is innocent enough, as is the baba ganoush, 355 00:18:16,000 --> 00:18:17,840 but they both lacked punch. 356 00:18:17,840 --> 00:18:20,320 It needs more flavour. 357 00:18:20,320 --> 00:18:21,440 That's what it needs. 358 00:18:24,760 --> 00:18:26,840 15 minutes, you going to be on time? Fabulous, yes. 359 00:18:28,280 --> 00:18:31,160 I'm loving that Hannah is using beetroot in her tarte Tatin. 360 00:18:31,160 --> 00:18:32,600 I think that's really inspired. 361 00:18:34,600 --> 00:18:37,400 I want to see how she's overcome the earthiness of it, 362 00:18:37,400 --> 00:18:39,440 and made it kind of sweet enough. 363 00:18:42,480 --> 00:18:46,000 It's got to be full of delicious sticky caramel, 364 00:18:46,000 --> 00:18:48,960 but it's got to be flaky and crispy, too. 365 00:18:48,960 --> 00:18:50,600 How's your ice cream looking? 366 00:18:50,600 --> 00:18:52,240 Ice cream is - yeah, it's good. 367 00:18:52,240 --> 00:18:54,640 So it's yoghurt and rosewater, right? It is, indeed. 368 00:18:54,640 --> 00:18:56,880 You're doing really well. You've got a minute left. 369 00:19:01,360 --> 00:19:03,400 That's it, we done? I think we're done. 370 00:19:10,520 --> 00:19:14,360 For your dessert, I've made for you a mulled beetroot tarte Tatin, 371 00:19:14,360 --> 00:19:16,360 pistachio tuile, 372 00:19:16,360 --> 00:19:18,040 yoghurt and rose water ice cream 373 00:19:18,040 --> 00:19:19,360 and some pomegranate. 374 00:19:19,360 --> 00:19:21,160 Thank you very much. Thank you. 375 00:19:25,960 --> 00:19:29,400 That was definitely the toughest test we've done so far. 376 00:19:29,400 --> 00:19:32,840 I hope they can see that I like to play around with flavours a bit, 377 00:19:32,840 --> 00:19:36,120 and I hope they like this divisive beetroot tarte Tatin. 378 00:19:39,040 --> 00:19:41,600 The beetroot is still really earthy, 379 00:19:41,600 --> 00:19:43,760 it isn't soft and yielding. 380 00:19:43,760 --> 00:19:47,080 There's no caramel, burnt sugar flavours. 381 00:19:47,080 --> 00:19:49,000 The yoghurt, it's super sharp. 382 00:19:49,000 --> 00:19:51,600 It needs a bit of tempering sweetness. 383 00:19:51,600 --> 00:19:54,960 Really adventurous idea, it's quite bold flavours, 384 00:19:54,960 --> 00:19:57,240 but this beetroot could have some goat's cheese on top, 385 00:19:57,240 --> 00:20:00,280 and you would be thinking she'd meant to do a savoury dish. 386 00:20:00,280 --> 00:20:02,440 I do appreciate what she's trying to do 387 00:20:02,440 --> 00:20:04,960 but, unfortunately, when you do stuff that is a bit daring, 388 00:20:04,960 --> 00:20:08,400 maybe a little bit wacky, they're always harder to execute. 389 00:20:08,400 --> 00:20:11,840 I think the creation of the beetroot tarte Tatin is a really nice idea, 390 00:20:11,840 --> 00:20:13,480 but the beetroot's quite hard, 391 00:20:13,480 --> 00:20:15,320 rather than being lovely and soft. 392 00:20:15,320 --> 00:20:16,920 That ice cream's not working. 393 00:20:16,920 --> 00:20:19,760 You get the rosewater, loads of it, and it's a little bit too strong. 394 00:20:19,760 --> 00:20:21,400 And then the whole thing disappears, 395 00:20:21,400 --> 00:20:22,920 and then you get nothing else at all. 396 00:20:24,360 --> 00:20:26,080 OK. 397 00:20:26,080 --> 00:20:27,720 Farokh's mushroom forest. 398 00:20:27,720 --> 00:20:30,120 I love the flavours coming out of this. 399 00:20:30,120 --> 00:20:32,160 The mushrooms and the confit egg yolk. 400 00:20:32,160 --> 00:20:37,200 Lovely crispbreads to scoop up all that delicious sauce with. 401 00:20:37,200 --> 00:20:39,480 I love it when people give dishes a title. 402 00:20:39,480 --> 00:20:41,320 It adds a little bit of fun to it. 403 00:20:41,320 --> 00:20:44,560 Farokh, you got six minutes. How are we doing here? 404 00:20:44,560 --> 00:20:46,000 I am... 405 00:20:46,000 --> 00:20:47,840 ..surprisingly ready to go. 406 00:20:50,080 --> 00:20:51,240 I mean, it's a daring dish. 407 00:20:51,240 --> 00:20:53,160 I love mushrooms. 408 00:20:53,160 --> 00:20:56,320 And I've not had a lot of lemon cream with egg yolk before. 409 00:20:57,320 --> 00:20:59,080 I'm really intrigued. 410 00:20:59,080 --> 00:21:00,800 Three more things to put on there. 411 00:21:00,800 --> 00:21:03,320 One is this - a mushroom ketchup. 412 00:21:05,280 --> 00:21:06,880 Have you've broken some of the eggs? 413 00:21:06,880 --> 00:21:09,920 Yeah, just think I put the garlic in too vigorously. 414 00:21:12,400 --> 00:21:14,040 Are you done? 415 00:21:14,040 --> 00:21:15,840 Yeah. Well done. Back for the octopus. 416 00:21:22,200 --> 00:21:24,160 Hello. Hello. 417 00:21:26,360 --> 00:21:29,280 Farokh has made Mushrooms in the Forest. 418 00:21:29,280 --> 00:21:32,560 Mushrooms hydrated in beer, and then roasted, 419 00:21:32,560 --> 00:21:35,320 and a balsamic oyster mushroom, 420 00:21:35,320 --> 00:21:37,360 served with a confit egg yolk, 421 00:21:37,360 --> 00:21:39,280 lemon cream, 422 00:21:39,280 --> 00:21:40,800 mushroom ketchup, 423 00:21:40,800 --> 00:21:42,360 and crispbreads. 424 00:21:47,800 --> 00:21:50,360 This is really beautiful. 425 00:21:50,360 --> 00:21:52,200 It's really bold. 426 00:21:52,200 --> 00:21:55,360 That king oyster mushroom, it's unctuous and caramelised, 427 00:21:55,360 --> 00:21:57,240 and full of flavour and rich. 428 00:21:57,240 --> 00:21:58,640 The ketchup is lovely. 429 00:21:58,640 --> 00:22:02,400 The lemon cream is kind of haunting and sweet. 430 00:22:02,400 --> 00:22:05,200 The creamy confit yolk, I think's absolutely brilliant. 431 00:22:05,200 --> 00:22:07,000 You know what? I just love dishes like this 432 00:22:07,000 --> 00:22:08,480 that make you think a little bit. 433 00:22:08,480 --> 00:22:10,600 Playful, exciting little dish. 434 00:22:10,600 --> 00:22:12,080 I really like the king mushroom. 435 00:22:12,080 --> 00:22:13,760 It's cooked properly. It's firm. 436 00:22:13,760 --> 00:22:15,880 The mushrooms in beer, I mean, I like a pint of ale, 437 00:22:15,880 --> 00:22:17,960 but that's not something I want with my mushroom. 438 00:22:17,960 --> 00:22:20,000 Technically, there's a lot of work in here. 439 00:22:20,000 --> 00:22:21,440 Farokh's really pushing hard. 440 00:22:21,440 --> 00:22:23,200 I think it's interesting. 441 00:22:25,280 --> 00:22:27,120 Well done for getting your starter out on time. 442 00:22:27,120 --> 00:22:28,840 Yeah. Here we go. 443 00:22:28,840 --> 00:22:31,000 Octopus in a Black Hole. Let's do it. 444 00:22:32,400 --> 00:22:35,400 For me, octopus, it needs to be, I think, chargrilled, 445 00:22:35,400 --> 00:22:37,920 just to add that little smoky edge. 446 00:22:39,200 --> 00:22:40,960 Lentils are cooked. 447 00:22:40,960 --> 00:22:42,280 What's made them black? 448 00:22:42,280 --> 00:22:46,440 They are black lentils, but also there's some squid ink in there. 449 00:22:46,440 --> 00:22:48,280 I don't really know what to expect, 450 00:22:48,280 --> 00:22:50,800 other than that I'm going to get some octopus, some lentils, 451 00:22:50,800 --> 00:22:52,120 some leeks and some chive 452 00:22:52,120 --> 00:22:54,880 but, you know, given his artisticness from the last dish, 453 00:22:54,880 --> 00:22:57,400 it could be really out there. 454 00:22:57,400 --> 00:22:59,320 What's that? Just a bit of mirin. 455 00:23:00,640 --> 00:23:02,880 You're happy to go? I am ready to go. 456 00:23:02,880 --> 00:23:05,360 Fantastic. And I'm as happy as I can be. 457 00:23:05,360 --> 00:23:07,560 Thank you. Well done, Farokh. 458 00:23:12,240 --> 00:23:15,440 What I've made here I call Octopus in a Black Hole, 459 00:23:15,440 --> 00:23:19,800 and it's octopus with some fishy lentils and bone marrow, 460 00:23:19,800 --> 00:23:21,360 charred leeks 461 00:23:21,360 --> 00:23:22,600 and some chive cream. 462 00:23:24,120 --> 00:23:26,040 Thank you. Hope you enjoy it. Thank you. 463 00:23:28,680 --> 00:23:30,280 The octopus is cooked very, very well. 464 00:23:30,280 --> 00:23:32,160 I like that, it's flavoured very, very well. 465 00:23:32,160 --> 00:23:34,760 The leaks are lovely and soft. The lentils are cooked well. 466 00:23:34,760 --> 00:23:37,200 It's an unusual dish, that's for sure. 467 00:23:37,200 --> 00:23:40,480 I'm going to be fascinated what the dining room thinks of that. 468 00:23:44,480 --> 00:23:47,360 I think this is a really joyful plate to eat. 469 00:23:47,360 --> 00:23:49,360 I think the octopus, at the thicker end, 470 00:23:49,360 --> 00:23:51,440 it probably could have done a bit more time. 471 00:23:51,440 --> 00:23:53,600 But as you get down to the sort of thinner, wispier bits 472 00:23:53,600 --> 00:23:54,880 of the tentacles, 473 00:23:54,880 --> 00:23:57,720 they've got that lovely chariness, which is beautiful. 474 00:23:57,720 --> 00:24:00,000 Then the cream just finishes it all off. 475 00:24:00,000 --> 00:24:01,400 I'm completely with you. 476 00:24:01,400 --> 00:24:04,640 I had some octopus, I had the lentils, I had the chive cream, 477 00:24:04,640 --> 00:24:06,640 and then I bit into a chunk of that leek, 478 00:24:06,640 --> 00:24:10,320 and that allium sweetness and kind of earthiness hit. 479 00:24:10,320 --> 00:24:13,360 I think there's some squid ink in there to highlight the blackness. 480 00:24:13,360 --> 00:24:15,400 I think the pressure cooking on the octopus, 481 00:24:15,400 --> 00:24:19,160 there's been some aromats and almost slight ginger notes, as well. 482 00:24:19,160 --> 00:24:21,720 It's one of those dishes, when you get everything on your fork, 483 00:24:21,720 --> 00:24:23,320 that's it, I get it. I get it. 484 00:24:24,960 --> 00:24:29,840 They are as close to my vision as I can do under a lot of pressure 485 00:24:29,840 --> 00:24:31,280 in a stranger's kitchen, 486 00:24:31,280 --> 00:24:34,880 thinking that I will be judged by people whose job is food. 487 00:24:40,200 --> 00:24:43,040 The last quarterfinal of this year's competition, 488 00:24:43,040 --> 00:24:46,800 and I have to say all four of them took real risks in this round, 489 00:24:46,800 --> 00:24:48,720 and some of those risks have paid off 490 00:24:48,720 --> 00:24:50,520 and some of those risks haven't. 491 00:24:50,520 --> 00:24:52,360 We need to make a big call. 492 00:24:54,400 --> 00:24:57,040 Radha cooked beautiful food today. I mean, delicious. 493 00:24:57,040 --> 00:24:59,080 It was cooked with love, with feeling, 494 00:24:59,080 --> 00:25:01,000 and it tasted fantastic. 495 00:25:01,000 --> 00:25:02,920 We like it. Dining room like it. 496 00:25:02,920 --> 00:25:04,560 We've got ourselves a semifinalist. 497 00:25:04,560 --> 00:25:05,960 Absolutely. 498 00:25:05,960 --> 00:25:10,040 After that, Gregg, we've got a few ups and downs here. 499 00:25:10,040 --> 00:25:11,520 Shall we talk about Hannah? 500 00:25:11,520 --> 00:25:13,480 The tuna - a little bit overcooked. 501 00:25:13,480 --> 00:25:15,720 The whole thing needed a little bit more flavour. 502 00:25:15,720 --> 00:25:17,840 Dessert - Hannah took a risk. 503 00:25:17,840 --> 00:25:20,560 The guests in the dining room didn't particularly like it. 504 00:25:20,560 --> 00:25:22,840 Hannah's got an issue here. 505 00:25:22,840 --> 00:25:24,880 Mark gave us what he called monkfish fritters. 506 00:25:24,880 --> 00:25:26,200 They were very nicely made, 507 00:25:26,200 --> 00:25:28,320 but the raw starfruit was a mistake. 508 00:25:28,320 --> 00:25:30,720 Fruit and fish, I'm not convinced that works. 509 00:25:30,720 --> 00:25:34,000 The venison dish - now, you and I, our dish of venison, 510 00:25:34,000 --> 00:25:35,720 that venison was not cooked enough. 511 00:25:35,720 --> 00:25:38,560 The centre of my venison was raw. 512 00:25:38,560 --> 00:25:42,880 The dining room didn't raise that as an issue at all. 513 00:25:42,880 --> 00:25:46,000 Farokh did for us the mushroom forest. 514 00:25:46,000 --> 00:25:48,840 I liked the king mushroom with the balsamic. 515 00:25:48,840 --> 00:25:51,080 I also liked his mushroom ketchup. 516 00:25:51,080 --> 00:25:53,400 I didn't like the mushrooms in beer. 517 00:25:53,400 --> 00:25:56,960 The dining room, overall, thought it was lovely. 518 00:25:56,960 --> 00:25:58,800 Farokh is an exciting cook. 519 00:25:58,800 --> 00:26:00,280 He is adventurous. 520 00:26:00,280 --> 00:26:02,040 That octopus was perfect. 521 00:26:05,960 --> 00:26:08,360 If I went home, I'd feel disappointed. 522 00:26:08,360 --> 00:26:09,560 But you know what? 523 00:26:09,560 --> 00:26:12,600 I enjoyed every bit of it, so I'm at peace. 524 00:26:12,600 --> 00:26:15,040 I've done what I can. 525 00:26:15,040 --> 00:26:16,840 I think I have more capabilities. 526 00:26:16,840 --> 00:26:18,240 If I go out today, 527 00:26:18,240 --> 00:26:20,800 it means that the judges thought that I didn't, 528 00:26:20,800 --> 00:26:24,040 which they are more qualified than I to know. 529 00:26:25,800 --> 00:26:27,840 At the start of this, we did say 530 00:26:27,840 --> 00:26:30,440 that there were two semifinal places left in the competition 531 00:26:30,440 --> 00:26:32,520 and that two of you will be leaving us. 532 00:26:33,960 --> 00:26:36,400 Our first semifinalist is... 533 00:26:39,960 --> 00:26:41,320 ..Radha. 534 00:26:41,320 --> 00:26:43,480 Very, very well done. 535 00:26:48,720 --> 00:26:52,480 Our second semifinalist is... 536 00:26:58,080 --> 00:26:59,160 Farokh. 537 00:27:00,640 --> 00:27:02,360 Farokh, congratulations. 538 00:27:03,440 --> 00:27:07,240 Mark, Hannah, sorry to see you go. Thank you very much. 539 00:27:07,240 --> 00:27:09,280 Thank you very much indeed. 540 00:27:14,960 --> 00:27:17,920 I'm feeling like I really want to have a good old cry 541 00:27:17,920 --> 00:27:20,000 into an even bigger glass of wine tonight, 542 00:27:20,000 --> 00:27:21,960 but they'll be happy tears. 543 00:27:21,960 --> 00:27:23,360 It's been amazing. 544 00:27:23,360 --> 00:27:26,760 I can sit and eat beetroot tarte Tatins on my own for ever more! 545 00:27:28,760 --> 00:27:32,840 So, back to work, but obviously the passion continues. 546 00:27:32,840 --> 00:27:36,280 I had a great time in that kitchen today and I take that, 547 00:27:36,280 --> 00:27:39,000 I take all the small wins, and celebrate on that. 548 00:27:43,800 --> 00:27:44,960 Congratulations. 549 00:27:44,960 --> 00:27:47,040 You two are the last semifinalists 550 00:27:47,040 --> 00:27:49,160 of this year's competition. 551 00:27:49,160 --> 00:27:51,840 I don't think it's sunk in yet that I'm now 552 00:27:51,840 --> 00:27:54,160 a MasterChef semifinalist. 553 00:27:54,160 --> 00:27:55,800 I can't stop smiling. 554 00:27:55,800 --> 00:27:58,560 I don't think this smile's ever going to leave my face! 555 00:28:01,080 --> 00:28:03,080 I'm pretty proud of myself. 556 00:28:03,080 --> 00:28:06,440 I like the fact that I've gotten this far. 557 00:28:06,440 --> 00:28:10,840 I find it a bit daunting, because I don't know what's next. 558 00:28:10,840 --> 00:28:14,560 I think the semifinals are going to be scary. 559 00:28:17,080 --> 00:28:19,800 Next time, it's the semifinals 560 00:28:19,800 --> 00:28:22,880 and this year's ten best cooks return... 561 00:28:24,040 --> 00:28:26,120 How many more minutes? One minute, one minute. 562 00:28:26,120 --> 00:28:28,680 Sorry, are you burning something else? Yes. 563 00:28:28,680 --> 00:28:32,720 ..to battle it out for the title of MasterChef Champion. 564 00:28:32,720 --> 00:28:35,400 How long are we going to be? I'm going to be 20 seconds. 565 00:28:35,400 --> 00:28:36,640 Guys, I need these desserts. 566 00:28:36,640 --> 00:28:37,800 I need them.