1 00:00:04,069 --> 00:00:07,109 It's the MasterChef quarterfinal - 2 00:00:07,149 --> 00:00:10,029 and this week's best four cooks are back. 3 00:00:11,629 --> 00:00:14,429 Honestly, I still feel like it's a dream. 4 00:00:14,469 --> 00:00:17,069 I can't believe I can call myself a MasterChef quarterfinalist, 5 00:00:17,109 --> 00:00:19,709 so I'm just super, super happy about that. 6 00:00:19,749 --> 00:00:23,149 Don't get me wrong, it's intense, it's exhausting 7 00:00:23,189 --> 00:00:27,029 {\an8}but, you know, I love it. I love cooking in that kitchen. 8 00:00:27,069 --> 00:00:28,549 Life is pretty much on hold. 9 00:00:28,589 --> 00:00:31,429 The only thing that I've got the brain space for is MasterChef, 10 00:00:31,469 --> 00:00:34,149 but I wouldn't have it any other way. 11 00:00:34,189 --> 00:00:37,069 It feels like you've achieved something, 12 00:00:37,109 --> 00:00:40,829 even if by the skin of your teeth, in my case. 13 00:00:40,869 --> 00:00:45,189 Tonight, just one challenge stands between them 14 00:00:45,229 --> 00:00:48,709 and a place in the semifinals. 15 00:00:48,749 --> 00:00:51,389 That is so off the charts. 16 00:00:51,429 --> 00:00:53,429 Delicious. 17 00:00:53,469 --> 00:00:56,069 JOHN: They've got to deliver under pressure, and I don't think 18 00:00:56,109 --> 00:00:58,709 they're going to take any prisoners in that dining room today. 19 00:00:58,749 --> 00:01:00,269 GREGG:Just good isn't good enough. 20 00:01:00,309 --> 00:01:02,749 It's going to have to be touching brilliant. 21 00:01:23,029 --> 00:01:25,909 Welcome. This is your MasterChef quarterfinal. In fact, 22 00:01:25,949 --> 00:01:28,989 this is the last quarterfinal of the competition. 23 00:01:30,629 --> 00:01:32,829 It is a big challenge, no doubt about that. You are going 24 00:01:32,869 --> 00:01:35,469 to have to be at the top of your game. 25 00:01:35,509 --> 00:01:39,429 You have got to do two courses in 1 hour and 15 minutes - 26 00:01:39,469 --> 00:01:42,789 and we want four plates of each course. 27 00:01:42,829 --> 00:01:45,349 This is the toughest round of the competition. 28 00:01:46,869 --> 00:01:50,349 Today, you are going to serve your dishes to three 29 00:01:50,389 --> 00:01:52,309 past winners of MasterChef. 30 00:01:53,709 --> 00:01:57,389 Winner from 2005, Thomasina Miers. 31 00:01:57,429 --> 00:02:00,869 Winner from 2007, Steven Wallis. 32 00:02:00,909 --> 00:02:04,509 And winner from 2018, Kenny Tutt. 33 00:02:08,829 --> 00:02:12,229 At the end of this, two of you will be semifinalists 34 00:02:12,269 --> 00:02:15,069 and two of you will be going home. 35 00:02:15,109 --> 00:02:18,149 Ladies and gentlemen, cope with the pressure. 36 00:02:18,189 --> 00:02:19,549 Let's cook. 37 00:02:24,469 --> 00:02:28,269 Time is tight, so I'm trying to, er, 38 00:02:28,309 --> 00:02:30,429 keep my nerves in control. 39 00:02:30,469 --> 00:02:32,869 Mark has had an interesting competition. 40 00:02:32,909 --> 00:02:34,789 We loved his first dish. 41 00:02:34,829 --> 00:02:36,629 In the middle we were a bit unsure. 42 00:02:36,669 --> 00:02:38,989 And then that last dish he served us 43 00:02:39,029 --> 00:02:40,789 was sensational. 44 00:02:40,829 --> 00:02:43,589 What he's got to do, he's got to have two perfect dishes. 45 00:02:44,789 --> 00:02:49,229 {\an8}For me, it's been an up-and-down experience. 46 00:02:49,269 --> 00:02:52,469 {\an8}The only person who knows I'm in this competition is my husband. 47 00:02:52,509 --> 00:02:55,309 And, you know, when I get stressed in that kitchen 48 00:02:55,349 --> 00:02:58,949 I think of him, cos the thought of him keeps me calm. 49 00:03:00,829 --> 00:03:04,389 What are you making today, Mark? For a starter, monkfish fritters 50 00:03:04,429 --> 00:03:06,669 served with pickled star fruit 51 00:03:06,709 --> 00:03:08,509 and a fresh star fruit. 52 00:03:08,549 --> 00:03:12,789 The second course is venison with butternut-squash puree, 53 00:03:12,829 --> 00:03:14,589 maple-roasted squash. 54 00:03:14,629 --> 00:03:18,869 This is inspired by - me and my husband went to Lapland in 2017 55 00:03:18,909 --> 00:03:22,909 and we got engaged there, and we ate loads of elk. 56 00:03:22,949 --> 00:03:27,109 And what I can think near to elk is venison, 57 00:03:27,149 --> 00:03:29,349 so I would like to do that for him. 58 00:03:32,909 --> 00:03:35,829 The first course, we've got monkfish, which is in batter, 59 00:03:35,869 --> 00:03:38,589 but he's going to marinate the monkfish first with sherry vinegar, 60 00:03:38,629 --> 00:03:40,629 cumin and paprika. 61 00:03:42,269 --> 00:03:45,389 What I don't understand is a star fruit. 62 00:03:45,429 --> 00:03:47,269 Fruit and fish? 63 00:03:47,309 --> 00:03:49,349 They're not easy bedfellows. 64 00:03:50,869 --> 00:03:54,909 Main course, venison Mark is cooking in a water bath, that concerns me. 65 00:03:54,949 --> 00:03:57,429 A good old-fashioned frying pan, that's what gives colour 66 00:03:57,469 --> 00:03:59,909 to the outside of venison. It also gives the flavour. 67 00:04:04,109 --> 00:04:06,189 Radha has only been cooking for a year, but I tell ya, 68 00:04:06,229 --> 00:04:08,629 she's a cookery force to be reckoned with. 69 00:04:08,669 --> 00:04:11,029 Radha's really impressed with her desserts. 70 00:04:11,069 --> 00:04:14,109 What she's got to do in this round is impress with a savoury dish. 71 00:04:15,989 --> 00:04:18,789 {\an8}My mum's Indian, my dad's English, 72 00:04:18,829 --> 00:04:22,349 {\an8}so I like to take classic Indian food, but give it the Western twist 73 00:04:22,389 --> 00:04:26,309 {\an8}in the way that it's presented, so hopefully I can do that today. 74 00:04:27,509 --> 00:04:32,349 She is doing what was the everyday street food of India. 75 00:04:32,389 --> 00:04:35,429 First course, aloo tikki, a little potato cake, 76 00:04:35,469 --> 00:04:37,469 inside a little bomb of flavour. 77 00:04:37,509 --> 00:04:40,909 Coriander, mint, some chilli, some garam masala. 78 00:04:40,949 --> 00:04:42,949 She's serving that with a tamarind drizzle, 79 00:04:42,989 --> 00:04:45,869 and then she's got a yoghurt dip on the side of it. 80 00:04:45,909 --> 00:04:48,869 The main course, we have got dhal. Lentils. 81 00:04:48,909 --> 00:04:51,709 She's serving it with rice. She's making a bread, 82 00:04:51,749 --> 00:04:53,309 which she's going to deep-fry. 83 00:04:53,349 --> 00:04:56,349 And then across the top of that, we've got okra. 84 00:04:56,389 --> 00:05:00,029 To do a dish of dhal in a MasterChef quarterfinal 85 00:05:00,069 --> 00:05:03,069 may be the bravest thing I've seen in a long, long while. 86 00:05:04,269 --> 00:05:05,669 Tell me about the dhal. 87 00:05:05,709 --> 00:05:08,509 The dhal is the first dish that my mum taught me to cook, 88 00:05:08,549 --> 00:05:11,429 and it's the dish that my mum was brought up on, and it was the dish 89 00:05:11,469 --> 00:05:14,269 that I was brought up on. It's not the easiest 90 00:05:14,309 --> 00:05:16,469 to make pretty on the plate, 91 00:05:16,509 --> 00:05:19,509 but I'm going to do my best and, like I said, it means 92 00:05:19,549 --> 00:05:21,949 a lot to me. Aloo tikki and dhal. 93 00:05:21,989 --> 00:05:24,589 Yeah. Good luck.Thank you! 94 00:05:28,269 --> 00:05:31,269 I've got a tonne to do today. 95 00:05:31,309 --> 00:05:34,789 Hannah likes to take a classic idea and turn it on its head. 96 00:05:34,829 --> 00:05:37,829 Well, that's brilliant. But the fact is, we all love the classics, 97 00:05:37,869 --> 00:05:41,029 and you start to play around them, you're entering a dangerous world. 98 00:05:42,509 --> 00:05:45,109 Hannah, you've got MasterChef champions in the dining room today. 99 00:05:45,149 --> 00:05:47,829 I'm really excited about serving them. Thomasina is, like, 100 00:05:47,869 --> 00:05:51,309 my ultimate inspiration. I feel like she's like the poster girl 101 00:05:51,349 --> 00:05:54,269 for what you can do if you win MasterChef. So, yeah, to serve them 102 00:05:54,309 --> 00:05:57,469 is going to be quite amazing. What are you making, please? 103 00:05:57,509 --> 00:05:59,549 Main course is seared harissa tuna 104 00:05:59,589 --> 00:06:01,789 with blackened red pepper baba ghanoush, 105 00:06:01,829 --> 00:06:05,629 hasselback carrot, crispy kale, and some preserved lemon salsa verde. 106 00:06:05,669 --> 00:06:07,229 Whoa! 107 00:06:07,269 --> 00:06:10,909 And then dessert is a mulled beetroot tarte Tatin 108 00:06:10,949 --> 00:06:13,349 with yoghurt and rose water ice cream... What?! 109 00:06:13,389 --> 00:06:15,869 ..pomegranate and pistachio tuile. What?! 110 00:06:15,909 --> 00:06:18,429 Yeah, you're getting sweet beetroot today. 111 00:06:23,149 --> 00:06:25,229 Hannah's going really daring. 112 00:06:25,269 --> 00:06:27,869 Our main course is going to be a piece of seared tuna 113 00:06:27,909 --> 00:06:29,789 with harissa around the outside of it. 114 00:06:29,829 --> 00:06:32,389 If there's too much harissa on there, that's going to be 115 00:06:32,429 --> 00:06:34,909 really strong and very, very chilli hot. 116 00:06:34,949 --> 00:06:36,869 This is an unusual mixture. 117 00:06:37,989 --> 00:06:40,989 Dessert, we've got a mulled beetroot tarte Tatin. 118 00:06:41,029 --> 00:06:43,189 Beetroot with caramel round it? 119 00:06:43,229 --> 00:06:44,669 I dunno. 120 00:06:45,789 --> 00:06:48,229 This is a cook playing with fire. 121 00:06:49,349 --> 00:06:51,789 This is a risky dish, though. It's divided opinion 122 00:06:51,829 --> 00:06:53,389 when I've been practising. 123 00:06:53,429 --> 00:06:57,229 {\an8}My boyfriend hated it on its first outing, but I was convinced 124 00:06:57,269 --> 00:06:59,469 {\an8}it was great, so I stuck by it. 125 00:07:02,669 --> 00:07:05,029 Farokh has shown himself to be really adventurous, 126 00:07:05,069 --> 00:07:08,789 very imaginative, but also really pushed himself. 127 00:07:08,829 --> 00:07:12,069 He's a clever cook, but he can divide the crowd. 128 00:07:13,349 --> 00:07:18,829 {\an8}I think my style of cooking comes from the things that I like in life. 129 00:07:18,869 --> 00:07:23,549 Surprise, fun, a little bit of absurdity and irony 130 00:07:23,589 --> 00:07:25,629 and unexpected tastes. 131 00:07:26,949 --> 00:07:30,789 So, my first course, I call it a mushroom forest. 132 00:07:30,829 --> 00:07:35,029 So it's mushrooms two ways with some crispbreads, 133 00:07:35,069 --> 00:07:37,229 a little bit of lemon cream, 134 00:07:37,269 --> 00:07:39,069 and a confit egg yolk. 135 00:07:39,109 --> 00:07:44,149 And then main course?Main course is Octopus in a Black Hole. 136 00:07:44,189 --> 00:07:46,389 You're being slightly salacious, aren't you? 137 00:07:46,429 --> 00:07:48,829 You're trying to get the diner to question themselves 138 00:07:48,869 --> 00:07:51,469 to what they're going to get. I think a dining experience starts 139 00:07:51,509 --> 00:07:56,069 the moment you sit down. Something called Octopus in a Black Hole 140 00:07:56,109 --> 00:07:59,989 will taste at least sort of holistically different 141 00:08:00,029 --> 00:08:02,309 than octopus and lentils. 142 00:08:02,349 --> 00:08:04,629 Fascinating, as always. Thank you very much. Thank you. 143 00:08:07,789 --> 00:08:10,789 Farokh's first course, mushrooms cooked two different ways. 144 00:08:10,829 --> 00:08:14,149 The first one, dried mushroom, hydrated in beer and then roasted. 145 00:08:15,349 --> 00:08:18,389 The second one, we got a king oyster mushroom cooked in butter 146 00:08:18,429 --> 00:08:20,109 and balsamic vinegar. 147 00:08:20,149 --> 00:08:22,669 And then we have a confit egg yolk. 148 00:08:22,709 --> 00:08:24,589 I like an egg yolk that, when you cut into it, 149 00:08:24,629 --> 00:08:26,589 it's runny, like, you know, on your piece of toast. 150 00:08:26,629 --> 00:08:28,069 But I don't want a raw egg yolk. 151 00:08:29,069 --> 00:08:30,229 Farokh's main course. 152 00:08:30,269 --> 00:08:32,229 For all the talk of things going in black holes, 153 00:08:32,269 --> 00:08:34,269 what you've got there is an octopus on lentils. 154 00:08:34,309 --> 00:08:36,069 That could be a really nice, tasty dish 155 00:08:36,109 --> 00:08:37,949 as long as his lentils are soft 156 00:08:37,989 --> 00:08:41,629 and, importantly, he has time to properly cook that octopus. 157 00:08:47,549 --> 00:08:49,029 Feels great being back, 158 00:08:49,069 --> 00:08:51,069 and I've been doing this quite a few years now, 159 00:08:51,109 --> 00:08:53,989 but the talent is getting better and better and better. 160 00:08:54,029 --> 00:08:55,429 They've got to bring their A-game. 161 00:08:55,469 --> 00:08:57,509 I mean, it's not something that you're going to walk. 162 00:08:59,069 --> 00:09:02,549 I don't care about fancy words or fancy ingredients. 163 00:09:02,589 --> 00:09:05,429 I just want the food to be really well-executed and taste delicious. 164 00:09:05,469 --> 00:09:07,229 That's all I care about. 165 00:09:07,269 --> 00:09:10,029 In the MasterChef kitchen, it's like a sort of time hole. 166 00:09:10,069 --> 00:09:12,509 So you might have an hour and 15 minutes, but I tell you what, 167 00:09:12,549 --> 00:09:15,349 the minute you've started preparing, chopping, cooking, 168 00:09:15,389 --> 00:09:17,469 you look at the clock and it's gone. 169 00:09:23,149 --> 00:09:25,109 Don't run, you've still got ten minutes. 170 00:09:25,149 --> 00:09:26,109 Sorry. 171 00:09:27,869 --> 00:09:28,989 {\an8}I love a fritter. 172 00:09:29,029 --> 00:09:31,429 I'm an absolute sucker for anything deep-fried, 173 00:09:31,469 --> 00:09:33,229 and fish deep-fried is delicious. 174 00:09:36,989 --> 00:09:39,109 Star fruit is quite juicy, 175 00:09:39,149 --> 00:09:41,149 but it's not really adding huge amounts of flavour. 176 00:09:42,829 --> 00:09:44,469 Are you happy with that batter? 177 00:09:44,509 --> 00:09:45,909 Not 100% perfect, but... 178 00:09:47,269 --> 00:09:48,549 ..it looks crispy and thin. 179 00:09:51,749 --> 00:09:53,269 Right, let's go. 180 00:09:53,309 --> 00:09:54,549 Well done, you.Thank you. 181 00:09:57,869 --> 00:09:59,829 Hi. Hello, Mark. 182 00:10:02,629 --> 00:10:05,109 Today I made you monkfish fritters. 183 00:10:05,149 --> 00:10:07,469 It's marinated with smoked paprika, 184 00:10:07,509 --> 00:10:09,989 cumin and oregano and sherry vinegar, 185 00:10:10,029 --> 00:10:13,189 coupled with mustard mayonnaise, pickled star fruit, 186 00:10:13,229 --> 00:10:16,709 fresh star fruit, and a lemon balm to garnish. 187 00:10:16,749 --> 00:10:18,109 Thank you. Yeah, thank you. 188 00:10:22,109 --> 00:10:24,029 I really love this dish. 189 00:10:24,069 --> 00:10:25,429 That fritter is really delicate, 190 00:10:25,469 --> 00:10:27,829 and it's really nicely seasoned. 191 00:10:27,869 --> 00:10:30,309 I personally would have done away with the fresh star fruit, 192 00:10:30,349 --> 00:10:33,149 because the pickled one is so delicious. 193 00:10:33,189 --> 00:10:36,229 The monkfish is slightly overcooked, but I can forgive that. 194 00:10:36,269 --> 00:10:40,269 The fact that he's treated them with the paprika and the cumin, 195 00:10:40,309 --> 00:10:41,869 it just takes it up a notch. 196 00:10:41,909 --> 00:10:43,509 The little bit of lemon balm, 197 00:10:43,549 --> 00:10:45,349 adding even more freshness, as well. 198 00:10:45,389 --> 00:10:47,389 Mayonnaise, a great consistency. 199 00:10:47,429 --> 00:10:50,189 Yeah, I would have happily just kept going on that one. 200 00:10:50,229 --> 00:10:53,269 The batter on the outside of that fish is really lovely and crispy. 201 00:10:53,309 --> 00:10:55,149 The pickled star fruit, I really like. 202 00:10:55,189 --> 00:10:57,949 But the fresh star fruit has got lots and lots of juice, 203 00:10:57,989 --> 00:11:00,789 and that's washing water into my mouth and washing away the flavour. 204 00:11:00,829 --> 00:11:04,229 It's like having a bite of the fish with the bite of apple. 205 00:11:04,269 --> 00:11:05,269 It's just odd. 206 00:11:07,309 --> 00:11:09,509 So 15 minutes for your main course, you OK? Yeah. 207 00:11:09,549 --> 00:11:12,109 So the venison is out of the water bath. Yeah. 208 00:11:12,149 --> 00:11:14,109 That's got to be coloured in a pan. Yeah. 209 00:11:14,149 --> 00:11:16,509 You look a little bit pushed for time, there, my friend. Yes! 210 00:11:18,309 --> 00:11:20,909 Quite a traditional-sounding main course. 211 00:11:20,949 --> 00:11:25,149 I mean, pan-seared venison and the squash and the Parma ham. 212 00:11:25,189 --> 00:11:27,989 Venison is such a beautiful meat when it's cooked to perfection. 213 00:11:30,629 --> 00:11:32,669 {\an8}We need to start plating now, Mark. 214 00:11:32,709 --> 00:11:33,949 {\an8}Oh!Ooh. 215 00:11:33,989 --> 00:11:36,629 {\an8}Wipe yourself, mate, first. Wipe yourself down, 216 00:11:36,669 --> 00:11:37,869 {\an8}You've been squashed. 217 00:11:40,629 --> 00:11:42,829 Right, venison. 218 00:11:42,869 --> 00:11:44,309 You OK with that? The cookery? 219 00:11:44,349 --> 00:11:46,069 I think so. It's very rare, right? 220 00:11:53,149 --> 00:11:54,829 We're done, right? Yeah, we're ready. 221 00:11:54,869 --> 00:11:57,069 Couple of minutes over, we can live with that. Let's go. 222 00:12:03,309 --> 00:12:04,789 That venison is really rare. 223 00:12:10,309 --> 00:12:12,269 So I've made for you venison... 224 00:12:13,349 --> 00:12:15,549 ..with butternut squash puree, 225 00:12:15,589 --> 00:12:18,429 maple-roasted crown prince squash, 226 00:12:18,469 --> 00:12:19,989 crispy Parma ham, 227 00:12:20,029 --> 00:12:21,829 Sichuan peppercorn 228 00:12:21,869 --> 00:12:25,069 and a venison reduction sauce. 229 00:12:25,109 --> 00:12:27,229 Thank you very much. Thank you, Mark. Cheers. 230 00:12:33,229 --> 00:12:34,989 Oh, my God, that was so intense! 231 00:12:35,029 --> 00:12:36,669 Where did the time go? 232 00:12:38,509 --> 00:12:41,349 I'm nervous about that venison, it looks rare. 233 00:12:44,629 --> 00:12:48,429 The meat is just quivering, it's just so tender. 234 00:12:48,469 --> 00:12:50,989 It's bled a tiny bit but, actually, I can forgive that. 235 00:12:51,029 --> 00:12:53,109 If I was really picking holes, 236 00:12:53,149 --> 00:12:55,549 you'd want that sauce to have a bit more body and texture, 237 00:12:55,589 --> 00:12:58,909 but in an hour and 15 minutes, very hard to achieve that. 238 00:12:58,949 --> 00:13:00,829 The sauce may be a little bit thicker. 239 00:13:00,869 --> 00:13:01,989 A touch of seasoning. 240 00:13:02,029 --> 00:13:04,349 Everything else, I just love it. 241 00:13:04,389 --> 00:13:07,429 I really like the flavours on this plate, 242 00:13:07,469 --> 00:13:10,109 if you get to have a little bit of venison. 243 00:13:10,149 --> 00:13:13,469 I can eat rare. I can eat blue. I'm not eating raw. 244 00:13:18,669 --> 00:13:21,989 Radha's serving us an aloo tikki chat. 245 00:13:22,029 --> 00:13:24,189 I think it's going to be a real assault on the senses, 246 00:13:24,229 --> 00:13:25,829 or at least I hope it's going to be. 247 00:13:25,869 --> 00:13:28,269 You've got about two minutes, boss. OK, thank you. 248 00:13:28,309 --> 00:13:31,309 I think, when you're using spices, be bold with them. 249 00:13:31,349 --> 00:13:32,909 Don't be shy of them. 250 00:13:32,949 --> 00:13:35,349 That's sweetened yoghurt? This is sweetened yoghurt, yeah. 251 00:13:35,389 --> 00:13:38,029 What's happening with the chickpeas? Chickpeas are going on top. 252 00:13:40,069 --> 00:13:41,389 What else after this? 253 00:13:41,429 --> 00:13:43,349 I'm just going to put some deggi mirch over the top 254 00:13:43,389 --> 00:13:45,029 and some cumin, as well. 255 00:13:45,069 --> 00:13:46,429 Careful with that. 256 00:13:46,469 --> 00:13:47,829 That's hot. 257 00:13:47,869 --> 00:13:50,589 Well done, you're on time, dish looks great. OK, lovely. Go get 'em. 258 00:13:52,789 --> 00:13:54,509 Hello. Hi. 259 00:13:56,509 --> 00:13:59,269 So today I have done an aloo tikki, 260 00:13:59,309 --> 00:14:01,029 with a tamarind drizzle, 261 00:14:01,069 --> 00:14:02,909 mint and coriander chutney, 262 00:14:02,949 --> 00:14:03,989 a sweet yoghurt, 263 00:14:04,029 --> 00:14:05,549 some crispy chickpeas, 264 00:14:05,589 --> 00:14:07,269 pomegranate, cucumber 265 00:14:07,309 --> 00:14:09,149 and some deggi mirch, 266 00:14:09,189 --> 00:14:10,909 which is a red chilli powder, 267 00:14:10,949 --> 00:14:12,509 and some cumin powder. 268 00:14:12,549 --> 00:14:14,749 So I hope you enjoy. Thank you. Thank you. 269 00:14:17,829 --> 00:14:20,229 That is so off the charts. 270 00:14:20,269 --> 00:14:21,589 Delicious. 271 00:14:21,629 --> 00:14:23,709 The lovely soft potato flavour. 272 00:14:23,749 --> 00:14:25,549 And then you get this dusting of chilli, 273 00:14:25,589 --> 00:14:27,949 and then you get the kind of sweetness of the tamarind. 274 00:14:27,989 --> 00:14:29,149 Wow! 275 00:14:29,189 --> 00:14:32,229 It's really well seasoned, too. I mean, she's really nailed it. 276 00:14:32,269 --> 00:14:35,069 There's sweet, there's sour, there's heat, there's crunch. 277 00:14:35,109 --> 00:14:37,549 You know, this is something that's been passed down. 278 00:14:37,589 --> 00:14:40,149 There's generations of flavours in here. 279 00:14:40,189 --> 00:14:43,389 Nice soft potato, and then the yoghurt's sweet. 280 00:14:43,429 --> 00:14:45,709 Then a bit of coriander, and then chilli heat. 281 00:14:45,749 --> 00:14:47,109 I find this adorable. 282 00:14:48,509 --> 00:14:50,949 So you've got 15 minutes for your main course, yeah? Yes. 283 00:14:52,269 --> 00:14:54,789 Main course is a dhal with white rice, 284 00:14:54,829 --> 00:14:56,429 crispy okra fries, 285 00:14:56,469 --> 00:14:58,189 bhature and cumin. 286 00:14:58,229 --> 00:15:00,029 Pickled red onion raita. 287 00:15:01,109 --> 00:15:02,749 I mean, I love dhal. 288 00:15:03,949 --> 00:15:05,949 Who cooked the best dhal in your house? 289 00:15:05,989 --> 00:15:07,989 You know what? I'm still going to say my mum. 290 00:15:08,029 --> 00:15:09,509 Yeah?Yeah. 291 00:15:09,549 --> 00:15:12,069 The okra fries, I'm hoping these are going to be crunchy 292 00:15:12,109 --> 00:15:15,389 because they can go soggy if they're not cooked at the right temperature. 293 00:15:16,949 --> 00:15:18,389 Would your mum like that? 294 00:15:18,429 --> 00:15:21,389 I think she'd like that. I'm happy with it, so... Good. 295 00:15:21,429 --> 00:15:24,029 Well done. Thank you. Well done. Lots of work, well done. 296 00:15:26,509 --> 00:15:29,549 Radha has made white rice and lentil dhal, 297 00:15:29,589 --> 00:15:31,669 spiced with mango powder, 298 00:15:31,709 --> 00:15:33,629 chilli and cumin. 299 00:15:33,669 --> 00:15:37,029 Topped with tempura battered okra, 300 00:15:37,069 --> 00:15:38,869 served with bhatura bread 301 00:15:38,909 --> 00:15:40,469 and cucumber raita. 302 00:15:44,789 --> 00:15:47,189 When I started eating that, I didn't care how it looked, 303 00:15:47,229 --> 00:15:49,069 you could have put it in a Wellington boot. 304 00:15:49,109 --> 00:15:51,949 I just thought the flavours, the warmth, 305 00:15:51,989 --> 00:15:53,909 the cooking of the rice, the bread - 306 00:15:53,949 --> 00:15:55,109 I just love it. 307 00:15:55,149 --> 00:15:57,349 The dhal is really well seasoned, 308 00:15:57,389 --> 00:15:59,389 and her total understanding 309 00:15:59,429 --> 00:16:02,029 of texture and flavour and technique 310 00:16:02,069 --> 00:16:03,989 is really impressive. 311 00:16:04,029 --> 00:16:05,429 I love the okra, 312 00:16:05,469 --> 00:16:08,109 and I think the way she's balanced the spice, 313 00:16:08,149 --> 00:16:11,669 she's not been shy, but it's not been overpowering either. 314 00:16:11,709 --> 00:16:14,829 The dhal - the lentils are wonderful and soft and explode in your mouth, 315 00:16:14,869 --> 00:16:17,469 but are coated with the most amazing amount of spice. 316 00:16:17,509 --> 00:16:19,709 It's a big mound of food 317 00:16:19,749 --> 00:16:21,109 and tastes absolutely delightful. 318 00:16:23,629 --> 00:16:25,989 Oh, seriously, my heart is pounding! 319 00:16:27,629 --> 00:16:30,549 I can actually breathe now, and just relax a little bit. 320 00:16:35,989 --> 00:16:39,389 Hannah. Is your tuna pan on? Tuna pan is on. 321 00:16:39,429 --> 00:16:41,829 OK, because you've got 7½ minutes.OK. 322 00:16:43,549 --> 00:16:46,349 So I think when you see seared tuna on the menu, you know, 323 00:16:46,389 --> 00:16:48,549 that's what you want to see - a nice pinkness, you know, 324 00:16:48,589 --> 00:16:49,869 not overdone. 325 00:16:49,909 --> 00:16:53,189 Harissa can be a real fierce, pungent spice. 326 00:16:53,229 --> 00:16:55,829 I love that, but we don't want it to overtake everything. 327 00:16:57,069 --> 00:16:59,389 To make a beautifully seasoned baba ganoush, 328 00:16:59,429 --> 00:17:01,349 to hasselback her carrots, 329 00:17:01,389 --> 00:17:04,149 to make sure that kale is actually crispy and not soggy - 330 00:17:04,189 --> 00:17:07,229 she's set a bar quite high for herself, which I really like. 331 00:17:07,269 --> 00:17:08,389 Are you happy? 332 00:17:08,429 --> 00:17:11,909 My tuna's a little bit more cooked than I would have ideally wanted. 333 00:17:16,309 --> 00:17:18,109 Are we done? Nothing else to put on the plate. 334 00:17:18,149 --> 00:17:19,869 Well done, on time. 335 00:17:19,909 --> 00:17:21,029 Yay! 336 00:17:25,869 --> 00:17:27,509 Hi. Hi. 337 00:17:29,589 --> 00:17:32,229 Today, I've cooked for you seared harissa tuna, 338 00:17:32,269 --> 00:17:34,829 blackened red-pepper baba ganoush, 339 00:17:34,869 --> 00:17:36,069 a salsa verde, 340 00:17:36,109 --> 00:17:38,309 hasselback carrot and some crispy kale. 341 00:17:38,349 --> 00:17:40,109 Thank you. Thank you. Thank you. 342 00:17:43,589 --> 00:17:44,989 The tuna... 343 00:17:45,029 --> 00:17:47,429 I mean, mine is incredibly overcooked and grey. 344 00:17:47,469 --> 00:17:50,509 I'm really quite underwhelmed by the lack of seasoning 345 00:17:50,549 --> 00:17:53,349 of what promised to be quite punchy flavours. 346 00:17:53,389 --> 00:17:56,149 Obviously, with the baba ganoush, I don't think that's been tasted 347 00:17:56,189 --> 00:17:58,109 because there's not a lot there at all. 348 00:17:58,149 --> 00:18:01,069 I'm not just talking about salt, but your garlics and your sesames, 349 00:18:01,109 --> 00:18:04,509 and the smoke, as well, which is a bit - you sort of really expect. 350 00:18:04,549 --> 00:18:06,349 The harissa wasn't really evident. 351 00:18:06,389 --> 00:18:08,989 I wanted a bit more heat, you know, 352 00:18:09,029 --> 00:18:10,469 just to tweak those flavours, 353 00:18:10,509 --> 00:18:12,549 just to get it... Make it sing better. 354 00:18:13,669 --> 00:18:16,629 The salsa verde is innocent enough, as is the baba ganoush, 355 00:18:16,669 --> 00:18:18,469 but they both lacked punch. 356 00:18:18,509 --> 00:18:20,949 It needs more flavour. 357 00:18:20,989 --> 00:18:22,069 That's what it needs. 358 00:18:25,429 --> 00:18:27,469 15 minutes, you going to be on time? Fabulous, yes. 359 00:18:28,949 --> 00:18:31,789 I'm loving that Hannah is using beetroot in her tarte Tatin. 360 00:18:31,829 --> 00:18:33,229 I think that's really inspired. 361 00:18:35,269 --> 00:18:38,029 I want to see how she's overcome the earthiness of it, 362 00:18:38,069 --> 00:18:40,069 and made it kind of sweet enough. 363 00:18:43,149 --> 00:18:46,629 It's got to be full of delicious sticky caramel, 364 00:18:46,669 --> 00:18:49,589 but it's got to be flaky and crispy, too. 365 00:18:49,629 --> 00:18:51,229 How's your ice cream looking? 366 00:18:51,269 --> 00:18:52,869 Ice cream is - yeah, it's good. 367 00:18:52,909 --> 00:18:55,269 So it's yoghurt and rosewater, right? It is, indeed. 368 00:18:55,309 --> 00:18:57,509 You're doing really well. You've got a minute left. 369 00:19:02,029 --> 00:19:04,029 That's it, we done? I think we're done. 370 00:19:11,189 --> 00:19:14,989 For your dessert, I've made for you a mulled beetroot tarte Tatin, 371 00:19:15,029 --> 00:19:16,989 pistachio tuile, 372 00:19:17,029 --> 00:19:18,669 yoghurt and rose water ice cream 373 00:19:18,709 --> 00:19:19,989 and some pomegranate. 374 00:19:20,029 --> 00:19:21,789 Thank you very much. Thank you. 375 00:19:26,629 --> 00:19:30,029 That was definitely the toughest test we've done so far. 376 00:19:30,069 --> 00:19:33,469 I hope they can see that I like to play around with flavours a bit, 377 00:19:33,509 --> 00:19:36,749 and I hope they like this divisive beetroot tarte Tatin. 378 00:19:39,709 --> 00:19:42,229 The beetroot is still really earthy, 379 00:19:42,269 --> 00:19:44,389 it isn't soft and yielding. 380 00:19:44,429 --> 00:19:47,709 There's no caramel, burnt sugar flavours. 381 00:19:47,749 --> 00:19:49,629 The yoghurt, it's super sharp. 382 00:19:49,669 --> 00:19:52,229 It needs a bit of tempering sweetness. 383 00:19:52,269 --> 00:19:55,589 Really adventurous idea, it's quite bold flavours, 384 00:19:55,629 --> 00:19:57,869 but this beetroot could have some goat's cheese on top, 385 00:19:57,909 --> 00:20:00,909 and you would be thinking she'd meant to do a savoury dish. 386 00:20:00,949 --> 00:20:03,069 I do appreciate what she's trying to do 387 00:20:03,109 --> 00:20:05,589 but, unfortunately, when you do stuff that is a bit daring, 388 00:20:05,629 --> 00:20:09,029 maybe a little bit wacky, they're always harder to execute. 389 00:20:09,069 --> 00:20:12,469 I think the creation of the beetroot tarte Tatin is a really nice idea, 390 00:20:12,509 --> 00:20:14,109 but the beetroot's quite hard, 391 00:20:14,149 --> 00:20:15,949 rather than being lovely and soft. 392 00:20:15,989 --> 00:20:17,549 That ice cream's not working. 393 00:20:17,589 --> 00:20:20,389 You get the rosewater, loads of it, and it's a little bit too strong. 394 00:20:20,429 --> 00:20:22,029 And then the whole thing disappears, 395 00:20:22,069 --> 00:20:23,549 and then you get nothing else at all. 396 00:20:25,029 --> 00:20:26,709 OK. 397 00:20:26,749 --> 00:20:28,349 Farokh's mushroom forest. 398 00:20:28,389 --> 00:20:30,749 I love the flavours coming out of this. 399 00:20:30,789 --> 00:20:32,789 The mushrooms and the confit egg yolk. 400 00:20:32,829 --> 00:20:37,829 Lovely crispbreads to scoop up all that delicious sauce with. 401 00:20:37,869 --> 00:20:40,109 I love it when people give dishes a title. 402 00:20:40,149 --> 00:20:41,949 It adds a little bit of fun to it. 403 00:20:41,989 --> 00:20:45,189 Farokh, you got six minutes. How are we doing here? 404 00:20:45,229 --> 00:20:46,629 I am... 405 00:20:46,669 --> 00:20:48,469 ..surprisingly ready to go. 406 00:20:50,749 --> 00:20:51,869 I mean, it's a daring dish. 407 00:20:51,909 --> 00:20:53,789 I love mushrooms. 408 00:20:53,829 --> 00:20:56,949 And I've not had a lot of lemon cream with egg yolk before. 409 00:20:57,989 --> 00:20:59,709 I'm really intrigued. 410 00:20:59,749 --> 00:21:01,429 Three more things to put on there. 411 00:21:01,469 --> 00:21:03,949 One is this - a mushroom ketchup. 412 00:21:05,949 --> 00:21:07,509 Have you've broken some of the eggs? 413 00:21:07,549 --> 00:21:10,549 Yeah, just think I put the garlic in too vigorously. 414 00:21:13,069 --> 00:21:14,669 Are you done? 415 00:21:14,709 --> 00:21:16,469 Yeah. Well done. Back for the octopus. 416 00:21:22,869 --> 00:21:24,789 Hello. Hello. 417 00:21:27,029 --> 00:21:29,909 Farokh has made Mushrooms in the Forest. 418 00:21:29,949 --> 00:21:33,189 Mushrooms hydrated in beer, and then roasted, 419 00:21:33,229 --> 00:21:35,949 and a balsamic oyster mushroom, 420 00:21:35,989 --> 00:21:37,989 served with a confit egg yolk, 421 00:21:38,029 --> 00:21:39,909 lemon cream, 422 00:21:39,949 --> 00:21:41,429 mushroom ketchup, 423 00:21:41,469 --> 00:21:42,989 and crispbreads. 424 00:21:48,469 --> 00:21:50,989 This is really beautiful. 425 00:21:51,029 --> 00:21:52,829 It's really bold. 426 00:21:52,869 --> 00:21:55,989 That king oyster mushroom, it's unctuous and caramelised, 427 00:21:56,029 --> 00:21:57,869 and full of flavour and rich. 428 00:21:57,909 --> 00:21:59,269 The ketchup is lovely. 429 00:21:59,309 --> 00:22:03,029 The lemon cream is kind of haunting and sweet. 430 00:22:03,069 --> 00:22:05,829 The creamy confit yolk, I think's absolutely brilliant. 431 00:22:05,869 --> 00:22:07,629 You know what? I just love dishes like this 432 00:22:07,669 --> 00:22:09,109 that make you think a little bit. 433 00:22:09,149 --> 00:22:11,229 Playful, exciting little dish. 434 00:22:11,269 --> 00:22:12,709 I really like the king mushroom. 435 00:22:12,749 --> 00:22:14,389 It's cooked properly. It's firm. 436 00:22:14,429 --> 00:22:16,509 The mushrooms in beer, I mean, I like a pint of ale, 437 00:22:16,549 --> 00:22:18,589 but that's not something I want with my mushroom. 438 00:22:18,629 --> 00:22:20,629 Technically, there's a lot of work in here. 439 00:22:20,669 --> 00:22:22,069 Farokh's really pushing hard. 440 00:22:22,109 --> 00:22:23,829 I think it's interesting. 441 00:22:25,949 --> 00:22:27,749 Well done for getting your starter out on time. 442 00:22:27,789 --> 00:22:29,469 Yeah. Here we go. 443 00:22:29,509 --> 00:22:31,629 {\an8}Octopus in a Black Hole. Let's do it. 444 00:22:33,069 --> 00:22:36,029 For me, octopus, it needs to be, I think, chargrilled, 445 00:22:36,069 --> 00:22:38,549 just to add that little smoky edge. 446 00:22:39,869 --> 00:22:41,589 Lentils are cooked. 447 00:22:41,629 --> 00:22:42,909 What's made them black? 448 00:22:42,949 --> 00:22:47,069 They are black lentils, but also there's some squid ink in there. 449 00:22:47,109 --> 00:22:48,909 I don't really know what to expect, 450 00:22:48,949 --> 00:22:51,429 other than that I'm going to get some octopus, some lentils, 451 00:22:51,469 --> 00:22:52,749 some leeks and some chive 452 00:22:52,789 --> 00:22:55,509 but, you know, given his artisticness from the last dish, 453 00:22:55,549 --> 00:22:58,029 it could be really out there. 454 00:22:58,069 --> 00:22:59,949 What's that?Just a bit of mirin. 455 00:23:01,309 --> 00:23:03,509 You're happy to go? I am ready to go. 456 00:23:03,549 --> 00:23:05,989 Fantastic. And I'm as happy as I can be. 457 00:23:06,029 --> 00:23:08,189 Thank you. Well done, Farokh. 458 00:23:12,909 --> 00:23:16,069 What I've made here I call Octopus in a Black Hole, 459 00:23:16,109 --> 00:23:20,429 and it's octopus with some fishy lentils and bone marrow, 460 00:23:20,469 --> 00:23:21,989 charred leeks 461 00:23:22,029 --> 00:23:23,229 and some chive cream. 462 00:23:24,789 --> 00:23:26,669 Thank you. Hope you enjoy it. Thank you. 463 00:23:29,349 --> 00:23:30,909 The octopus is cooked very, very well. 464 00:23:30,949 --> 00:23:32,789 I like that, it's flavoured very, very well. 465 00:23:32,829 --> 00:23:35,389 {\an8}The leaks are lovely and soft. The lentils are cooked well. 466 00:23:35,429 --> 00:23:37,829 It's an unusual dish, that's for sure. 467 00:23:37,869 --> 00:23:41,109 I'm going to be fascinated what the dining room thinks of that. 468 00:23:45,149 --> 00:23:47,989 I think this is a really joyful plate to eat. 469 00:23:48,029 --> 00:23:49,989 I think the octopus, at the thicker end, 470 00:23:50,029 --> 00:23:52,069 it probably could have done a bit more time. 471 00:23:52,109 --> 00:23:54,229 But as you get down to the sort of thinner, wispier bits 472 00:23:54,269 --> 00:23:55,509 of the tentacles, 473 00:23:55,549 --> 00:23:58,349 they've got that lovely chariness, which is beautiful. 474 00:23:58,389 --> 00:24:00,629 Then the cream just finishes it all off. 475 00:24:00,669 --> 00:24:02,029 I'm completely with you. 476 00:24:02,069 --> 00:24:05,269 I had some octopus, I had the lentils, I had the chive cream, 477 00:24:05,309 --> 00:24:07,269 and then I bit into a chunk of that leek, 478 00:24:07,309 --> 00:24:10,949 and that allium sweetness and kind of earthiness hit. 479 00:24:10,989 --> 00:24:13,989 I think there's some squid ink in there to highlight the blackness. 480 00:24:14,029 --> 00:24:16,029 I think the pressure cooking on the octopus, 481 00:24:16,069 --> 00:24:19,789 there's been some aromats and almost slight ginger notes, as well. 482 00:24:19,829 --> 00:24:22,349 It's one of those dishes, when you get everything on your fork, 483 00:24:22,389 --> 00:24:23,949 that's it, I get it. I get it. 484 00:24:25,629 --> 00:24:30,469 They are as close to my vision as I can do under a lot of pressure 485 00:24:30,509 --> 00:24:31,909 in a stranger's kitchen, 486 00:24:31,949 --> 00:24:35,509 thinking that I will be judged by people whose job is food. 487 00:24:40,869 --> 00:24:43,669 The last quarterfinal of this year's competition, 488 00:24:43,709 --> 00:24:47,429 and I have to say all four of them took real risks in this round, 489 00:24:47,469 --> 00:24:49,349 and some of those risks have paid off 490 00:24:49,389 --> 00:24:51,149 and some of those risks haven't. 491 00:24:51,189 --> 00:24:52,989 We need to make a big call. 492 00:24:55,069 --> 00:24:57,669 Radha cooked beautiful food today. I mean, delicious. 493 00:24:57,709 --> 00:24:59,709 It was cooked with love, with feeling, 494 00:24:59,749 --> 00:25:01,629 and it tasted fantastic. 495 00:25:01,669 --> 00:25:03,549 We like it. Dining room like it. 496 00:25:03,589 --> 00:25:05,189 We've got ourselves a semifinalist. 497 00:25:05,229 --> 00:25:06,589 Absolutely. 498 00:25:06,629 --> 00:25:10,669 After that, Gregg, we've got a few ups and downs here. 499 00:25:10,709 --> 00:25:12,149 Shall we talk about Hannah? 500 00:25:12,189 --> 00:25:14,109 The tuna - a little bit overcooked. 501 00:25:14,149 --> 00:25:16,349 The whole thing needed a little bit more flavour. 502 00:25:16,389 --> 00:25:18,469 Dessert - Hannah took a risk. 503 00:25:18,509 --> 00:25:21,189 The guests in the dining room didn't particularly like it. 504 00:25:21,229 --> 00:25:23,469 Hannah's got an issue here. 505 00:25:23,509 --> 00:25:25,509 Mark gave us what he called monkfish fritters. 506 00:25:25,549 --> 00:25:26,829 They were very nicely made, 507 00:25:26,869 --> 00:25:28,949 but the raw starfruit was a mistake. 508 00:25:28,989 --> 00:25:31,349 Fruit and fish, I'm not convinced that works. 509 00:25:31,389 --> 00:25:34,629 The venison dish - now, you and I, our dish of venison, 510 00:25:34,669 --> 00:25:36,349 that venison was not cooked enough. 511 00:25:36,389 --> 00:25:39,189 The centre of my venison was raw. 512 00:25:39,229 --> 00:25:43,509 The dining room didn't raise that as an issue at all. 513 00:25:43,549 --> 00:25:46,629 Farokh did for us the mushroom forest. 514 00:25:46,669 --> 00:25:49,469 I liked the king mushroom with the balsamic. 515 00:25:49,509 --> 00:25:51,709 I also liked his mushroom ketchup. 516 00:25:51,749 --> 00:25:54,029 I didn't like the mushrooms in beer. 517 00:25:54,069 --> 00:25:57,589 The dining room, overall, thought it was lovely. 518 00:25:57,629 --> 00:25:59,429 Farokh is an exciting cook. 519 00:25:59,469 --> 00:26:00,909 He is adventurous. 520 00:26:00,949 --> 00:26:02,669 That octopus was perfect. 521 00:26:06,629 --> 00:26:08,989 If I went home, I'd feel disappointed. 522 00:26:09,029 --> 00:26:10,189 But you know what? 523 00:26:10,229 --> 00:26:13,229 I enjoyed every bit of it, so I'm at peace. 524 00:26:13,269 --> 00:26:15,669 I've done what I can. 525 00:26:15,709 --> 00:26:17,469 I think I have more capabilities. 526 00:26:17,509 --> 00:26:18,869 If I go out today, 527 00:26:18,909 --> 00:26:21,429 it means that the judges thought that I didn't, 528 00:26:21,469 --> 00:26:24,669 which they are more qualified than I to know. 529 00:26:26,469 --> 00:26:28,469 At the start of this, we did say 530 00:26:28,509 --> 00:26:31,069 that there were two semifinal places left in the competition 531 00:26:31,109 --> 00:26:33,149 and that two of you will be leaving us. 532 00:26:34,629 --> 00:26:37,029 Our first semifinalist is... 533 00:26:40,629 --> 00:26:41,949 ..Radha. 534 00:26:41,989 --> 00:26:44,109 Very, very well done. 535 00:26:49,389 --> 00:26:53,109 Our second semifinalist is... 536 00:26:58,749 --> 00:26:59,789 Farokh. 537 00:27:01,309 --> 00:27:02,989 Farokh, congratulations. 538 00:27:04,109 --> 00:27:07,869 Mark, Hannah, sorry to see you go. Thank you very much. 539 00:27:07,909 --> 00:27:09,909 Thank you very much indeed. 540 00:27:15,629 --> 00:27:18,549 I'm feeling like I really want to have a good old cry 541 00:27:18,589 --> 00:27:20,629 into an even bigger glass of wine tonight, 542 00:27:20,669 --> 00:27:22,589 but they'll be happy tears. 543 00:27:22,629 --> 00:27:23,989 It's been amazing. 544 00:27:24,029 --> 00:27:27,389 I can sit and eat beetroot tarte Tatins on my own for ever more! 545 00:27:29,429 --> 00:27:33,469 So, back to work, but obviously the passion continues. 546 00:27:33,509 --> 00:27:36,909 I had a great time in that kitchen today and I take that, 547 00:27:36,949 --> 00:27:39,629 I take all the small wins, and celebrate on that. 548 00:27:44,469 --> 00:27:45,589 Congratulations. 549 00:27:45,629 --> 00:27:47,669 You two are the last semifinalists 550 00:27:47,709 --> 00:27:49,789 of this year's competition. 551 00:27:49,829 --> 00:27:52,469 I don't think it's sunk in yet that I'm now 552 00:27:52,509 --> 00:27:54,789 a MasterChef semifinalist. 553 00:27:54,829 --> 00:27:56,429 I can't stop smiling. 554 00:27:56,469 --> 00:27:59,189 I don't think this smile's ever going to leave my face! 555 00:28:01,749 --> 00:28:03,709 I'm pretty proud of myself. 556 00:28:03,749 --> 00:28:07,069 I like the fact that I've gotten this far. 557 00:28:07,109 --> 00:28:11,469 I find it a bit daunting, because I don't know what's next. 558 00:28:11,509 --> 00:28:15,189 I think the semifinals are going to be scary. 559 00:28:17,749 --> 00:28:20,429 Next time, it's the semifinals 560 00:28:20,469 --> 00:28:23,509 and this year's ten best cooks return... 561 00:28:24,709 --> 00:28:26,749 How many more minutes? One minute, one minute. 562 00:28:26,789 --> 00:28:29,309 Sorry, are you burning something else? Yes. 563 00:28:29,349 --> 00:28:33,349 ..to battle it out for the title of MasterChef Champion. 564 00:28:33,389 --> 00:28:36,029 How long are we going to be? I'm going to be 20 seconds. 565 00:28:36,069 --> 00:28:37,269 Guys, I need these desserts. 566 00:28:37,309 --> 00:28:38,429 I need them.