1 00:00:03,075 --> 00:00:05,675 It's the MasterChef semifinals. 2 00:00:05,675 --> 00:00:07,755 Come on, come on. 3 00:00:07,755 --> 00:00:10,995 After five weeks of intense competition... 4 00:00:10,995 --> 00:00:12,435 Ooh! 5 00:00:12,435 --> 00:00:15,555 ..45 of the UK's bravest home cooks... 6 00:00:15,555 --> 00:00:17,435 It's going to be a tight ride. 7 00:00:17,435 --> 00:00:20,315 ..have been whittled down to the best ten. 8 00:00:23,755 --> 00:00:25,515 Now I've reached the semifinals, 9 00:00:25,515 --> 00:00:28,075 I just have to pinch myself that this is actually happening 10 00:00:28,075 --> 00:00:29,675 that I'm still here. 11 00:00:29,675 --> 00:00:31,675 There's only ten of us left. 12 00:00:31,675 --> 00:00:33,315 The person who's winning it is here. 13 00:00:33,315 --> 00:00:35,715 Everything's going to have to be perfect. 14 00:00:36,555 --> 00:00:38,835 I feel very excited, 15 00:00:38,835 --> 00:00:41,635 slash scared, slash daunted 16 00:00:41,635 --> 00:00:42,875 slash aargh! 17 00:00:45,475 --> 00:00:47,955 Tonight they have their first taste 18 00:00:47,955 --> 00:00:49,955 of life as a professional. 19 00:00:51,235 --> 00:00:53,555 The chef whites definitely make you realise 20 00:00:53,555 --> 00:00:54,835 that we've gone up a level. 21 00:00:54,835 --> 00:00:58,475 Today they're going to face their biggest challenge so far 22 00:00:58,475 --> 00:01:01,315 and we have got something quite extraordinary. 23 00:01:01,315 --> 00:01:04,955 I feel like I'm authentic for the first time. 24 00:01:04,955 --> 00:01:07,035 Right now is when they've got to start 25 00:01:07,035 --> 00:01:09,275 cooking like they want to win it. 26 00:01:09,275 --> 00:01:11,035 Feel like a Michelin chef. 27 00:01:12,275 --> 00:01:14,235 Let the battle begin. 28 00:01:34,035 --> 00:01:36,875 Welcome to the MasterChef semifinals. 29 00:01:36,875 --> 00:01:39,315 You all look very smart in your chef's whites, 30 00:01:39,315 --> 00:01:40,675 but more importantly, 31 00:01:40,675 --> 00:01:42,155 you look very professional. 32 00:01:42,155 --> 00:01:44,995 Today we will be running a restaurant service 33 00:01:44,995 --> 00:01:47,555 in this kitchen. You'll be cooking 34 00:01:47,555 --> 00:01:48,995 and I'll be running the pass. 35 00:01:50,155 --> 00:01:53,115 You are going to be serving your food into our MasterChef 36 00:01:53,115 --> 00:01:54,955 restaurant to 20 guests, 37 00:01:54,955 --> 00:01:57,835 20 people that have stood in your shoes, 38 00:01:57,835 --> 00:02:00,155 that did brilliantly well in this competition, 39 00:02:00,155 --> 00:02:03,835 20 people that now are forging their own fantastic careers 40 00:02:03,835 --> 00:02:05,795 in the food industry. 41 00:02:05,795 --> 00:02:07,915 So if you're looking for inspiration, 42 00:02:07,915 --> 00:02:09,995 it'll be in that dining room. 43 00:02:11,995 --> 00:02:13,875 This is a restaurant service. 44 00:02:13,875 --> 00:02:16,715 If it's not good enough, it will not be going to the dining room. 45 00:02:16,715 --> 00:02:18,355 Everyone got that? 46 00:02:18,355 --> 00:02:19,755 Yes, chef. Good. 47 00:02:19,755 --> 00:02:20,795 Oh! 48 00:02:20,795 --> 00:02:22,195 THEY LAUGH 49 00:02:23,355 --> 00:02:26,515 Right, be at your absolute best 50 00:02:26,515 --> 00:02:29,075 because at the end of this, 51 00:02:29,075 --> 00:02:31,355 two of you will be leaving. 52 00:02:31,355 --> 00:02:33,795 Semifinalists... 53 00:02:33,795 --> 00:02:35,075 ..off you go. 54 00:02:38,235 --> 00:02:40,995 The ten semifinalists have each designed a dish 55 00:02:40,995 --> 00:02:43,155 for today's three-course menu. 56 00:02:45,155 --> 00:02:46,555 I'm really, really nervous. 57 00:02:46,555 --> 00:02:48,635 Just the sheer mass of food 58 00:02:48,635 --> 00:02:51,475 and how many portions we could potentially be plating up, 59 00:02:51,475 --> 00:02:53,635 so, never done anything like this before. 60 00:02:55,915 --> 00:02:58,995 The three starters are being made by Olayemi, 61 00:02:58,995 --> 00:03:01,395 Pookie and Eddie. 62 00:03:03,515 --> 00:03:05,955 It's going to be like a...like being in a real restaurant, 63 00:03:05,955 --> 00:03:08,275 yeah, and John looks like an executive chef, 64 00:03:08,275 --> 00:03:10,755 walking around, inspecting everyone's benches. 65 00:03:10,755 --> 00:03:12,795 He'll run a tight ship, I'm sure, yeah. 66 00:03:17,275 --> 00:03:19,435 GREGG: Olayemi leans very heavily 67 00:03:19,435 --> 00:03:23,475 on the flavours of Nigeria, and she is wowing everybody. 68 00:03:25,155 --> 00:03:27,875 For me, her food is exciting, vibrant 69 00:03:27,875 --> 00:03:29,435 and has a point of difference. 70 00:03:30,595 --> 00:03:31,715 She's exciting. 71 00:03:34,515 --> 00:03:36,115 I'm absolutely delighted 72 00:03:36,115 --> 00:03:38,355 to be bringing flavours of Nigeria to the restaurant 73 00:03:38,355 --> 00:03:40,595 because I keep thinking Nigerian food isn't 74 00:03:40,595 --> 00:03:41,875 mainstream food yet. 75 00:03:43,035 --> 00:03:45,475 I want all of the diners to be blown away. 76 00:03:45,475 --> 00:03:47,515 I want them to remember my food. 77 00:03:49,275 --> 00:03:52,595 Olayemi, what does a semifinal mean to you? 78 00:03:52,595 --> 00:03:54,155 It means the whole world to me, Greg, 79 00:03:54,155 --> 00:03:55,875 I'm really excited to be here, 80 00:03:55,875 --> 00:03:58,275 and just being able to get to the semifinals, 81 00:03:58,275 --> 00:04:00,115 I feel like I'm in a daze. 82 00:04:00,115 --> 00:04:01,595 What's your dish, please? 83 00:04:01,595 --> 00:04:04,155 Beef cheek ravioli with a pepper soup broth. 84 00:04:04,155 --> 00:04:07,835 So pepper soup is a special blend of spice in Nigeria, 85 00:04:07,835 --> 00:04:11,275 with crispy chicken skin and a little bit of tomato chutney. 86 00:04:11,275 --> 00:04:13,835 What do you want the diners to think of you? 87 00:04:13,835 --> 00:04:16,155 One of the things I would love them to take away is 88 00:04:16,155 --> 00:04:19,795 that there are other flavours and spices out there in the world. 89 00:04:19,795 --> 00:04:22,835 Is your goal to be cultural attache from West Africa? 90 00:04:22,835 --> 00:04:24,875 Maybe if they gave me the job I would take it. 91 00:04:24,875 --> 00:04:25,875 SHE LAUGHS 92 00:04:28,315 --> 00:04:30,995 Lovely thin ravioli with some unctuous 93 00:04:30,995 --> 00:04:33,435 melting beef inside - wonderful. 94 00:04:33,435 --> 00:04:35,435 Inside a broth - brilliant. 95 00:04:35,435 --> 00:04:38,515 What I'm concerned about now is Olayemi 96 00:04:38,515 --> 00:04:41,115 has to cook beef cheek until it's tender, 97 00:04:41,115 --> 00:04:43,155 which takes a really long time, 98 00:04:43,155 --> 00:04:45,395 and then get it inside a ravioli, 99 00:04:45,395 --> 00:04:47,635 which will then need to be cooked to order. 100 00:04:47,635 --> 00:04:50,875 This is a mammoth task. 101 00:04:50,875 --> 00:04:53,395 A bit nervous to be working under John 102 00:04:53,395 --> 00:04:54,955 because he has quite a stern face. 103 00:04:54,955 --> 00:04:56,035 SHE LAUGHS 104 00:04:56,035 --> 00:04:57,555 A lot to do. 105 00:04:57,555 --> 00:04:58,835 SHE LAUGHS 106 00:04:58,835 --> 00:05:00,635 I'm giving it my best shot, 107 00:05:00,635 --> 00:05:02,595 not going down without a fight. 108 00:05:05,075 --> 00:05:07,515 You've had 15 minutes, guys, 109 00:05:07,515 --> 00:05:09,155 15 minutes gone already. 110 00:05:10,995 --> 00:05:13,035 Eddie is a pilot on the Humber River. 111 00:05:13,035 --> 00:05:15,075 He has had a really good competition so far, 112 00:05:15,075 --> 00:05:16,835 he doesn't seem to have put a foot wrong. 113 00:05:16,835 --> 00:05:19,115 He's fascinating because he seems 114 00:05:19,115 --> 00:05:21,195 to have a mastery of French classics, 115 00:05:21,195 --> 00:05:25,195 but he also loves Indian flavourings, and they often overlap. 116 00:05:27,435 --> 00:05:30,315 At work, we stick to very tight parameters, 117 00:05:30,315 --> 00:05:31,955 bringing the ships into ports, 118 00:05:31,955 --> 00:05:34,355 so there's high level of precision, 119 00:05:34,355 --> 00:05:37,395 so I'm always setting myself really high standards 120 00:05:37,395 --> 00:05:39,315 when it comes to presentation 121 00:05:39,315 --> 00:05:41,075 and timing, for instance. 122 00:05:42,355 --> 00:05:45,075 So Eddie's giving us South Indian mussels 123 00:05:45,075 --> 00:05:46,315 with brill. 124 00:05:46,315 --> 00:05:48,995 The piece of brill, it needs to be cooked to order. 125 00:05:48,995 --> 00:05:51,835 The vada dumplings - lentils which have been made into a little cake 126 00:05:51,835 --> 00:05:54,235 and deep-fried, crispy on the outside 127 00:05:54,235 --> 00:05:56,915 should be soft on the inside. And then right at the last minute 128 00:05:56,915 --> 00:05:59,635 everything's going to come onto the plate. That is a big ask. 129 00:06:02,395 --> 00:06:04,875 The guests you're feeding, how do you feel about them? 130 00:06:04,875 --> 00:06:07,035 Yeah, it's really exciting, and we're cooking for 131 00:06:07,035 --> 00:06:09,315 some amazing people who have made it in the food industry 132 00:06:09,315 --> 00:06:10,915 as a result of being on MasterChef. 133 00:06:10,915 --> 00:06:13,755 So it really shows us the doors that can be unlocked... Yeah. 134 00:06:13,755 --> 00:06:15,195 ..through being here. 135 00:06:15,195 --> 00:06:16,275 Good luck. Thanks. 136 00:06:20,075 --> 00:06:22,475 Every dish that Pookie's cooked for us in this competition 137 00:06:22,475 --> 00:06:24,315 is completely original. 138 00:06:24,315 --> 00:06:25,715 They're not out of cookbooks, 139 00:06:25,715 --> 00:06:28,395 they're just lots of ideas that come together, Pookie style. 140 00:06:28,395 --> 00:06:30,395 She loves Thai flavours and Chinese flavours, 141 00:06:30,395 --> 00:06:33,475 but, John, what she loves is presentation. 142 00:06:34,675 --> 00:06:37,235 Can I say she's got the wow factor? 143 00:06:38,955 --> 00:06:42,235 I'm so happy to be one of the semifinalists. 144 00:06:42,235 --> 00:06:44,155 I love every moment of it. 145 00:06:44,155 --> 00:06:46,435 I love to bring all my creativity, 146 00:06:46,435 --> 00:06:49,315 bring out my imagination. 147 00:06:51,715 --> 00:06:53,555 My dish is called my bird nest. 148 00:06:53,555 --> 00:06:55,395 It's like basil chicken 149 00:06:55,395 --> 00:06:56,915 with confit egg yolk 150 00:06:56,915 --> 00:06:58,515 in an egg shell. 151 00:06:58,515 --> 00:07:00,035 What? Yeah. 152 00:07:00,035 --> 00:07:01,515 I got eggshell 153 00:07:01,515 --> 00:07:03,195 in my bird nest. 154 00:07:03,195 --> 00:07:04,955 It's different kind of bird. 155 00:07:04,955 --> 00:07:06,795 OK, so they're going to get an egg shell. 156 00:07:06,795 --> 00:07:08,395 How are you going to make that sit up? 157 00:07:08,395 --> 00:07:11,875 Oh, well, we'll have to put it in the egg cup. 158 00:07:11,875 --> 00:07:13,275 It's like your head. 159 00:07:13,275 --> 00:07:15,915 If you don't have the neck, it won't stand up, would it? 160 00:07:16,995 --> 00:07:18,355 Fall. 161 00:07:22,635 --> 00:07:24,835 Oh, Pookie, don't ever change. 162 00:07:24,835 --> 00:07:26,475 Don't ever change. 163 00:07:29,755 --> 00:07:32,715 Pookie's got her work cut out here, really, cos what she's giving us 164 00:07:32,715 --> 00:07:35,235 is Thai basil-flavoured chicken with rice. 165 00:07:35,235 --> 00:07:37,315 But of course, she wants to do more than that, 166 00:07:37,315 --> 00:07:39,675 so she wants to bring some theatre to it. 167 00:07:41,155 --> 00:07:43,235 Confit egg yolk worries me at the best of times. 168 00:07:43,235 --> 00:07:45,155 And an egg white mouse? 169 00:07:45,155 --> 00:07:46,635 I'm not sure about that either. 170 00:07:46,635 --> 00:07:48,235 I mean, it's so creative, 171 00:07:48,235 --> 00:07:49,715 it's so unusual. 172 00:07:49,715 --> 00:07:51,755 Well, that's going to be interesting to see what 173 00:07:51,755 --> 00:07:53,115 the dining room thinks of that. 174 00:07:55,515 --> 00:07:58,155 Chefs on the starters, you've had 35 minutes. 175 00:07:58,155 --> 00:07:59,595 All right? 176 00:08:08,795 --> 00:08:13,595 Today's guests have all found taking part in MasterChef life-changing. 177 00:08:13,595 --> 00:08:17,075 Many have gone on to become food writers, 178 00:08:17,075 --> 00:08:19,515 including Hannah Miles, 179 00:08:19,515 --> 00:08:23,035 who is MasterChef's most published cookbook author. 180 00:08:24,995 --> 00:08:26,995 Since MasterChef, life has changed completely. 181 00:08:26,995 --> 00:08:28,675 It was always my dream to, you know, 182 00:08:28,675 --> 00:08:31,275 write a cookbook, and now I've written 37. 183 00:08:31,275 --> 00:08:34,835 Rukmini Iyer has also seen success 184 00:08:34,835 --> 00:08:36,835 by selling over a million copies 185 00:08:36,835 --> 00:08:38,475 of her book series. 186 00:08:38,475 --> 00:08:40,795 I used to be a trainee solicitor, 187 00:08:40,795 --> 00:08:43,755 but now I'm a cookbook author and food stylist 188 00:08:43,755 --> 00:08:45,275 and I wrote The Roasting Tin series. 189 00:08:48,315 --> 00:08:50,755 Before I used to run a recruitment business and wear 190 00:08:50,755 --> 00:08:53,795 a suit to work, and then I changed that for wearing an apron to work 191 00:08:53,795 --> 00:08:56,875 and now published seven cookbooks, 192 00:08:56,875 --> 00:08:58,835 exec chef for an events business, 193 00:08:58,835 --> 00:09:01,275 so fully submerged in the world of food. 194 00:09:01,275 --> 00:09:04,755 Both 2012 finalists, Andrew Kojima 195 00:09:04,755 --> 00:09:07,875 and former ambulance dispatcher Anthony O'Shaughnessy 196 00:09:07,875 --> 00:09:10,715 have used their skills to teach cookery. 197 00:09:10,715 --> 00:09:13,115 I do pinch myself every day thinking, 198 00:09:13,115 --> 00:09:15,555 "God, the job I do now is literally what I wished to do, 199 00:09:15,555 --> 00:09:16,795 like, ten years ago. 200 00:09:16,795 --> 00:09:19,315 MasterChef has been a very good stepping stone for that. 201 00:09:19,315 --> 00:09:21,795 Former lawyer Shivi Ramoutar 202 00:09:21,795 --> 00:09:25,075 has been a frequent guest on BBC's Saturday Kitchen... 203 00:09:26,675 --> 00:09:28,715 ..while ex-PA Stacie Stewart 204 00:09:28,715 --> 00:09:31,795 has also found success as a television chef. 205 00:09:31,795 --> 00:09:33,195 I've written two books. 206 00:09:33,195 --> 00:09:34,835 I've had my own show on TV, 207 00:09:34,835 --> 00:09:36,395 I've got four shops. 208 00:09:36,395 --> 00:09:38,715 My life is just food. 209 00:09:38,715 --> 00:09:40,915 The advice I'd give contestants today 210 00:09:40,915 --> 00:09:43,475 is it's once in a lifetime, just enjoy yourself. 211 00:09:43,475 --> 00:09:45,795 Main courses, you are under way. 212 00:09:45,795 --> 00:09:47,235 Let's go. 213 00:09:48,275 --> 00:09:51,315 The invited guests will have a choice of four mains 214 00:09:51,315 --> 00:09:53,115 prepared by Sarah, 215 00:09:53,115 --> 00:09:54,755 Radha, 216 00:09:54,755 --> 00:09:56,675 Farokh and Holly. 217 00:09:57,755 --> 00:09:59,515 I really like this dish, 218 00:09:59,515 --> 00:10:01,915 so, yeah, I feel quite good. What am I doing? 219 00:10:01,915 --> 00:10:03,795 Yeah, I feel quite good about this. 220 00:10:06,395 --> 00:10:10,195 Holly's got a theatre background and she likes to be artistic. 221 00:10:10,195 --> 00:10:12,115 She wants her food to stand out. 222 00:10:14,075 --> 00:10:16,915 Right down to taking a classic, pommes dauphinoise, 223 00:10:16,915 --> 00:10:19,355 and making it sweet for Grace Dent. 224 00:10:20,435 --> 00:10:22,715 I love them and I'm just going to eat them. 225 00:10:28,555 --> 00:10:29,915 What's your dish? 226 00:10:29,915 --> 00:10:31,915 Scallop and prawn mousse Scotch egg 227 00:10:31,915 --> 00:10:33,755 with a seared scallop, 228 00:10:33,755 --> 00:10:36,795 a mimosa beurre blanc and charred asparagus. 229 00:10:36,795 --> 00:10:37,955 Wow! 230 00:10:37,955 --> 00:10:39,635 This sauce, a mimosa... 231 00:10:39,635 --> 00:10:40,875 A mimosa beurre blanc, yeah. 232 00:10:40,875 --> 00:10:43,315 So, an orange butter sauce? 233 00:10:43,315 --> 00:10:44,595 Yeah, so orange and Prosecco. 234 00:10:44,595 --> 00:10:46,755 What inspired that? A Bucks Fizz? 235 00:10:46,755 --> 00:10:48,035 Pretty much, yeah. 236 00:10:48,035 --> 00:10:49,995 Who doesn't like a mimosa with their brunch? 237 00:10:49,995 --> 00:10:51,195 SHE LAUGHS 238 00:10:53,515 --> 00:10:56,115 Holly's food sounds really interesting. 239 00:10:57,115 --> 00:10:59,835 We've got a Scotch egg and, instead of having sausage meat 240 00:10:59,835 --> 00:11:03,435 around the outside of it, we've got a scallop and prawn mousse. 241 00:11:03,435 --> 00:11:05,875 If that prawn and scallop mousse is not cooked around 242 00:11:05,875 --> 00:11:08,635 the outside of the egg, you're not going to be able to eat it. 243 00:11:10,155 --> 00:11:11,835 I like to be inventive, 244 00:11:11,835 --> 00:11:13,555 I like to challenge people, 245 00:11:13,555 --> 00:11:15,235 and I like to present them 246 00:11:15,235 --> 00:11:16,955 with food that they will go, 247 00:11:16,955 --> 00:11:18,795 "I've never had anything like this before." 248 00:11:21,355 --> 00:11:24,715 Sarah from Scotland loves classic technique, 249 00:11:24,715 --> 00:11:27,275 and she also loves and champions 250 00:11:27,275 --> 00:11:30,035 the wonderful flavours and produce of Scotland. 251 00:11:31,035 --> 00:11:32,555 Her food is refined. 252 00:11:32,555 --> 00:11:34,955 It's exciting and it looks brilliant. 253 00:11:36,115 --> 00:11:37,435 I think when it first started, 254 00:11:37,435 --> 00:11:41,235 my main goal was if I get an apron, I'll be happy. 255 00:11:41,235 --> 00:11:44,355 And then when I got an apron, I thought, "Well, I want to carry on." 256 00:11:44,355 --> 00:11:46,475 And now that I'm here and I've got these on 257 00:11:46,475 --> 00:11:48,115 I want to be in the final. 258 00:11:50,875 --> 00:11:52,555 Sarah is staying true to form, 259 00:11:52,555 --> 00:11:54,715 and she is going very classic. 260 00:11:54,715 --> 00:11:56,835 She's got pigeon, those pigeon breasts 261 00:11:56,835 --> 00:11:58,475 have to be cooked to order 262 00:11:58,475 --> 00:12:01,115 and she's got to make sure their timings are spot on. 263 00:12:02,315 --> 00:12:04,875 She's serving it with a masala pigeon sauce. 264 00:12:04,875 --> 00:12:06,995 It has to have a beautiful shine to it. 265 00:12:06,995 --> 00:12:09,755 She's got black pudding, a celeriac fondant. 266 00:12:09,755 --> 00:12:11,915 She's got beetroot crisps. 267 00:12:13,075 --> 00:12:14,715 Now, that has to be crisp. 268 00:12:14,715 --> 00:12:16,395 That's very difficult to get right. 269 00:12:18,795 --> 00:12:21,395 Are we waving the flag of St Andrew with these ingredients? 270 00:12:21,395 --> 00:12:23,555 Yeah, I suppose we are, yeah. 271 00:12:23,555 --> 00:12:25,875 This would be a pretty standard, 272 00:12:25,875 --> 00:12:28,275 well, a slightly posher Sunday lunch for us. 273 00:12:28,275 --> 00:12:29,875 But, yeah, we eat pigeon a lot. 274 00:12:29,875 --> 00:12:31,755 When the diners look through their menu, 275 00:12:31,755 --> 00:12:34,355 how do you want your dish to be perceived? 276 00:12:34,355 --> 00:12:37,075 You know, I care about feeding people. 277 00:12:37,075 --> 00:12:38,315 I don't want to show, 278 00:12:38,315 --> 00:12:40,555 oh, I've got 12 technical skills, 279 00:12:40,555 --> 00:12:43,195 but the plate of food isn't something anybody wants to eat. 280 00:12:43,195 --> 00:12:45,795 I just want to make something that is lovely. 281 00:12:49,155 --> 00:12:52,075 FAROKH: This is one of my best dishes. 282 00:12:52,075 --> 00:12:54,555 It's quite creative, quite impressive, I think. 283 00:12:54,555 --> 00:12:56,955 And I hope I'm right. 284 00:12:58,435 --> 00:13:00,155 Farokh, a drama lecturer from London 285 00:13:00,155 --> 00:13:02,035 and, for me, he's an alchemist. 286 00:13:02,035 --> 00:13:05,515 We have seen the most extraordinary creations from Farokh. 287 00:13:05,515 --> 00:13:09,635 I have never been served a kitchen sponge on MasterChef before. 288 00:13:10,915 --> 00:13:13,755 Farokh's dishes can be marvellously wild. 289 00:13:15,235 --> 00:13:17,675 I wouldn't mind seeing a little bit of moderation 290 00:13:17,675 --> 00:13:19,195 to that wildness. 291 00:13:22,595 --> 00:13:24,915 Farokh, what are you making? 292 00:13:24,915 --> 00:13:27,475 Pork tenderloin, black pudding meatballs, 293 00:13:27,475 --> 00:13:29,475 pickled apples 294 00:13:29,475 --> 00:13:31,555 and sweetcorn and hazelnut dumplings 295 00:13:31,555 --> 00:13:33,115 with a mustard sauce. 296 00:13:33,115 --> 00:13:35,475 This sounds pretty classic for somebody like you, tell me. 297 00:13:35,475 --> 00:13:38,595 The flavours are what you would find in any pub menu. 298 00:13:38,595 --> 00:13:42,075 What I think might surprise you, 299 00:13:42,075 --> 00:13:45,475 everything on the plate looks like something you would see 300 00:13:45,475 --> 00:13:47,315 in a biology textbook. 301 00:13:47,315 --> 00:13:48,755 Wow. 302 00:13:48,755 --> 00:13:51,795 Farokh, you are a very different sort of person. 303 00:13:51,795 --> 00:13:53,315 Thank you, I hope. 304 00:13:53,315 --> 00:13:55,475 I hope that's a compliment. 305 00:13:59,035 --> 00:14:01,115 I call this dish Cell Cycle because 306 00:14:01,115 --> 00:14:02,635 the first time I made it, 307 00:14:02,635 --> 00:14:05,275 it was circle, circle, circle, circle all around a plate 308 00:14:05,275 --> 00:14:08,715 and it looked like when a cell breaks into two 309 00:14:08,715 --> 00:14:11,315 and I thought, "Oh, wow, I can work with that." 310 00:14:13,075 --> 00:14:15,755 Listen, a pork tenderloin is an unforgiving piece of meat. 311 00:14:15,755 --> 00:14:18,035 Don't dry it out and do not serve it raw. 312 00:14:19,395 --> 00:14:22,355 Sweetcorn and hazelnut really could be quite delightful. 313 00:14:22,355 --> 00:14:24,955 My concern right now is the amount of work 314 00:14:24,955 --> 00:14:26,435 that Farokh has given himself. 315 00:14:27,595 --> 00:14:31,355 I think this is a dish that comes together right at the last minute. 316 00:14:32,635 --> 00:14:35,075 Right now you are almost an hour in. 317 00:14:35,075 --> 00:14:36,515 Almost an hour in? 318 00:14:36,515 --> 00:14:37,955 You're 50 minutes in. 319 00:14:44,235 --> 00:14:47,075 I'm really, really nervous, but I'm going to try and keep calm, 320 00:14:47,075 --> 00:14:49,275 and hopefully everything will go well. 321 00:14:50,475 --> 00:14:53,755 Radha, our youngest contestant in this year's competition. 322 00:14:53,755 --> 00:14:56,195 For Radha to be cooking the way she is 323 00:14:56,195 --> 00:14:58,395 after only cooking for about a year 324 00:14:58,395 --> 00:15:00,435 is nothing short of incredible. 325 00:15:00,435 --> 00:15:03,315 She has shown us lots of skill in her sweet dishes, 326 00:15:03,315 --> 00:15:07,075 but also great flavours in the Indian food that she grew up with. 327 00:15:07,075 --> 00:15:09,595 I mean, she is brilliant. 328 00:15:09,595 --> 00:15:13,315 It's definitely my plan to stick to what I know, what I can cook. 329 00:15:13,315 --> 00:15:16,795 My mum has taught me about Indian food and spicings, 330 00:15:16,795 --> 00:15:18,115 so it's very close to home 331 00:15:18,115 --> 00:15:20,355 and I hope that I can do my mum proud. 332 00:15:21,995 --> 00:15:23,475 Did you expect to get here? 333 00:15:23,475 --> 00:15:26,275 I think it's fair to say no. 334 00:15:26,275 --> 00:15:27,435 It's so overwhelming, 335 00:15:27,435 --> 00:15:29,515 but I'm so grateful as well to be here. 336 00:15:29,515 --> 00:15:31,555 What would you dearly like from today? 337 00:15:31,555 --> 00:15:33,955 I just want to show to myself that I can do this, 338 00:15:33,955 --> 00:15:37,035 and I just need to believe, so that's what I want. 339 00:15:37,035 --> 00:15:39,755 There might be a school of thought that suggests if you can make it 340 00:15:39,755 --> 00:15:41,315 to the top ten, you can win it. 341 00:15:41,315 --> 00:15:44,315 Maybe. I mean, we'll see. We'll see. 342 00:15:47,795 --> 00:15:51,075 Radha's dishes of the moment - jackfruit, a large fruit 343 00:15:51,075 --> 00:15:52,315 which is pulled apart. 344 00:15:52,315 --> 00:15:55,355 Add some spice to that, turn that into a dumpling - fantastic. 345 00:15:55,355 --> 00:15:58,515 We've got puri, which is a deep-fried Indian bread, 346 00:15:58,515 --> 00:16:01,995 and onion masala tikka sauce. 347 00:16:01,995 --> 00:16:05,475 I'm hoping we've got colour, we've got fragrance, 348 00:16:05,475 --> 00:16:09,595 we've got vibrancy, and we've got flavour. 349 00:16:09,595 --> 00:16:10,995 Oh, there's so much to do. 350 00:16:10,995 --> 00:16:12,795 I think I'll feel all right when it's all done 351 00:16:12,795 --> 00:16:14,195 and on the plate, but... 352 00:16:16,635 --> 00:16:20,675 Main courses, you've had an hour. Don't lose sight of your time. 353 00:16:20,675 --> 00:16:23,035 I've had quite a lot of pigeon to prep so, yeah, I'm feeling 354 00:16:23,035 --> 00:16:25,995 a wee bit up against it, to be honest, right now. 355 00:16:25,995 --> 00:16:27,835 You need to really start to motor. 356 00:16:27,835 --> 00:16:29,755 Otherwise we've got a problem. 357 00:16:29,755 --> 00:16:31,075 You're scaring me right now. 358 00:16:31,075 --> 00:16:33,995 I will go into two more gears. Thank you very much. 359 00:16:36,955 --> 00:16:39,195 I'm a little bit nervous because 360 00:16:39,195 --> 00:16:43,035 this prep is taking a lot longer than usual. 361 00:16:43,035 --> 00:16:44,835 I'm on the verge of panicking. We're not there yet. 362 00:16:44,835 --> 00:16:46,955 We're not panicking just yet. 363 00:16:52,395 --> 00:16:55,875 Taking part in MasterChef has prompted many ex-contestants 364 00:16:55,875 --> 00:16:57,955 to become professional chefs. 365 00:16:59,875 --> 00:17:04,195 Former plasterer Tom Reynolds now works as an executive chef 366 00:17:04,195 --> 00:17:07,835 in a restaurant in his hometown of Leeds. 367 00:17:07,835 --> 00:17:09,355 Cooking was a hobby, but 368 00:17:09,355 --> 00:17:12,195 MasterChef gave me that ledge to sort of kick-start a career, and 369 00:17:12,195 --> 00:17:14,235 it's very different to what I anticipated 370 00:17:14,235 --> 00:17:15,955 and very, very challenging, 371 00:17:15,955 --> 00:17:18,155 but I really do love it. 372 00:17:18,155 --> 00:17:21,435 Brodie Williams went from lingerie shop designer 373 00:17:21,435 --> 00:17:23,235 to cafe owner in Brixton. 374 00:17:24,715 --> 00:17:28,715 And 2015 semifinalist Robert Parks is now head chef 375 00:17:28,715 --> 00:17:32,395 at fellow contestant Tony Rodd's London restaurant. 376 00:17:33,795 --> 00:17:35,555 Through the whole competition, I said, 377 00:17:35,555 --> 00:17:37,515 "There's no way I'd like to be a professional chef." 378 00:17:37,515 --> 00:17:40,315 I was fully aware of the long hours and the hard work, 379 00:17:40,315 --> 00:17:43,315 and, yet, here I am, and I absolutely love it. 380 00:17:43,315 --> 00:17:46,275 It was the best thing that could have possibly happened to me. 381 00:17:48,155 --> 00:17:51,595 Cheers! Cheers. Lovely to meet you both. Lovely to meet you. 382 00:17:51,595 --> 00:17:54,795 The dessert section is made up of James, 383 00:17:54,795 --> 00:17:57,155 Ioan... 384 00:17:57,155 --> 00:17:58,195 ..and Thomas. 385 00:18:01,075 --> 00:18:02,435 It's a great occasion. 386 00:18:02,435 --> 00:18:05,755 It's great to showcase what we can do as a team as well, 387 00:18:05,755 --> 00:18:07,355 so let's go and smash it. 388 00:18:10,195 --> 00:18:12,835 Ioan from Wales, his dishes are ambitious, 389 00:18:12,835 --> 00:18:15,035 and he's got an eye for detail. 390 00:18:15,035 --> 00:18:18,595 His food's got a classic background, but he likes to add 391 00:18:18,595 --> 00:18:21,235 a little twist into everything. 392 00:18:21,235 --> 00:18:24,835 His chocolate spoon melting into an espresso Martini, John, 393 00:18:24,835 --> 00:18:26,835 that is quality, quality work. 394 00:18:27,835 --> 00:18:30,395 What else has he got up his sleeve? 395 00:18:32,515 --> 00:18:33,795 What are you making, Ioan? 396 00:18:33,795 --> 00:18:39,235 Sticky toffee apple pudding, with a compressed apple pecan crumb, 397 00:18:39,235 --> 00:18:40,835 a celeriac ice cream. 398 00:18:40,835 --> 00:18:43,795 Yeah! There's lots of discuss here. 399 00:18:43,795 --> 00:18:46,155 There is. There's lots to... So, that's clever, isn't it? 400 00:18:46,155 --> 00:18:48,355 Because you've got sticky toffee, toffee apple. Mm-hm. 401 00:18:48,355 --> 00:18:50,195 And you look pleased with yourself about it. 402 00:18:50,195 --> 00:18:51,435 Hopefully, hopefully. 403 00:18:51,435 --> 00:18:54,075 Why are you making a celeriac ice cream? 404 00:18:54,075 --> 00:18:57,715 Celeriac and apple goes well in terms of combinations. 405 00:18:57,715 --> 00:18:59,755 Has anybody tried this celeriac ice cream? 406 00:18:59,755 --> 00:19:01,875 IOAN LAUGHS I've tried it, Greg. 407 00:19:01,875 --> 00:19:04,795 And also my partner. We both think it tastes great. 408 00:19:04,795 --> 00:19:07,875 Hopefully, you and the judges today will. 409 00:19:10,075 --> 00:19:14,915 The star of this show has got to be the celeriac ice cream. 410 00:19:14,915 --> 00:19:17,995 I mean, celeriac is earthy and nutty, 411 00:19:17,995 --> 00:19:22,315 so it could end up like a sort of caramel nut-flavoured ice cream. 412 00:19:22,315 --> 00:19:26,155 I've got to be honest, I'm really looking forward to it. 413 00:19:26,155 --> 00:19:28,795 Feeling very excited, pressurised as usual. 414 00:19:28,795 --> 00:19:31,035 A lot of stuff to get done and cold. 415 00:19:33,675 --> 00:19:38,195 James, PGA golfer from Kent, and he loves the classics. 416 00:19:39,555 --> 00:19:42,315 He does food which is understated in its appearance 417 00:19:42,315 --> 00:19:44,515 but really complex in its technique. 418 00:19:44,515 --> 00:19:46,995 I think he is quietly very confident 419 00:19:46,995 --> 00:19:50,275 and he knows what people want to order and eat. 420 00:19:52,235 --> 00:19:55,635 So, my dish is a, er... It's like a semi chocolate sphere 421 00:19:55,635 --> 00:20:00,755 with hazelnut ice cream, a hazelnut praline, chocolate hazelnut sauce. 422 00:20:00,755 --> 00:20:03,155 Is it a sweet that you might get at the ambassador's residence? 423 00:20:03,155 --> 00:20:05,155 It might be at the ambassador's residence. 424 00:20:05,155 --> 00:20:08,595 It's my wife's favourite chocolate at Christmas. 425 00:20:08,595 --> 00:20:11,075 I want it to stand out. I want to put a smile on everyone's face 426 00:20:11,075 --> 00:20:12,955 and for them to say, "Yum," when they eat it. 427 00:20:12,955 --> 00:20:14,275 Good for you, mate. 428 00:20:17,555 --> 00:20:20,395 James is taking on a huge amount here. 429 00:20:20,395 --> 00:20:23,115 That chocolate sphere has to be tempered chocolate 430 00:20:23,115 --> 00:20:24,515 and beautifully shiny. 431 00:20:24,515 --> 00:20:27,315 The ice cream has to be set but not too hard. 432 00:20:27,315 --> 00:20:30,755 Served with a hazelnut sauce and hazelnut praline. 433 00:20:32,235 --> 00:20:34,395 Tell you what, I hope it looks pretty. 434 00:20:34,395 --> 00:20:35,555 I hope it looks skilful, 435 00:20:35,555 --> 00:20:38,755 and then I'm going to smash it into lumps with me big spoon. 436 00:20:43,115 --> 00:20:45,235 I'm ready to go. 437 00:20:45,235 --> 00:20:46,995 I'm excited. 438 00:20:46,995 --> 00:20:49,235 Thomas is an interior designer, lives in Windsor. 439 00:20:49,235 --> 00:20:51,475 He was actually brought up in Singapore, 440 00:20:51,475 --> 00:20:53,555 but he has worked all over the world. 441 00:20:53,555 --> 00:20:56,195 He's got little bits of his life in every single dish. 442 00:20:56,195 --> 00:20:59,995 He's an incredible fuser of flavours and ideas. 443 00:20:59,995 --> 00:21:03,315 But, of course, that's what you'd expect from an interior designer. 444 00:21:06,035 --> 00:21:08,795 This is actually a Chinese New Year celebration 445 00:21:08,795 --> 00:21:10,955 dumpling that we usually have. 446 00:21:10,955 --> 00:21:14,195 We will make hundreds of them on the eve of Chinese New Year 447 00:21:14,195 --> 00:21:17,035 and everyone that comes through the house, they will have that. 448 00:21:17,035 --> 00:21:21,155 It's an over 2,000-year-old Chinese tradition. 449 00:21:21,155 --> 00:21:24,235 Mate, that's the sort of New Year celebration I want. 450 00:21:24,235 --> 00:21:25,595 I don't want to stay up till midnight, 451 00:21:25,595 --> 00:21:26,835 drunk and can't get a taxi home. 452 00:21:26,835 --> 00:21:28,675 I want to go to people's houses and have a dumpling. 453 00:21:28,675 --> 00:21:31,155 Yes? Well, you're welcome any time. 454 00:21:33,075 --> 00:21:34,755 Two sweet dumplings from Thomas 455 00:21:34,755 --> 00:21:36,355 with lovely Chinese flavours. 456 00:21:36,355 --> 00:21:38,195 I'm really looking forward to this. 457 00:21:38,195 --> 00:21:41,435 One's got black sesame seeds, coconut and then yuzu, 458 00:21:41,435 --> 00:21:43,875 which is a cross between Mandarin and lime. 459 00:21:43,875 --> 00:21:47,955 The other one has got peanut butter with more coconut. 460 00:21:47,955 --> 00:21:50,795 This is a very, very sweet dish. 461 00:21:50,795 --> 00:21:53,715 The only thing that's sharp is that yuzu. 462 00:21:55,715 --> 00:21:58,275 Over the course of this competition, 463 00:21:58,275 --> 00:22:01,675 lots of things reminded me of my father 464 00:22:01,675 --> 00:22:04,635 that already passed since I was seven. 465 00:22:04,635 --> 00:22:08,275 My father said, "You have to learn to make this." 466 00:22:09,635 --> 00:22:12,915 This definitely is more than just a dumpling. 467 00:22:15,795 --> 00:22:18,835 The guests have arrived. They're all very excited. 468 00:22:18,835 --> 00:22:19,995 Starters, five minutes. 469 00:22:19,995 --> 00:22:23,475 I'm going to start calling the orders. 470 00:22:23,475 --> 00:22:27,355 Completing today's guest list are diners who have all gone on 471 00:22:27,355 --> 00:22:29,755 to work in the world of private catering. 472 00:22:29,755 --> 00:22:33,235 I went from pulling pints to a head chef on superyachts now. 473 00:22:33,235 --> 00:22:36,475 So you get to travel the world, cook for the elite. 474 00:22:36,475 --> 00:22:38,075 So, it's been a bit of a... 475 00:22:38,075 --> 00:22:41,355 ..a bit of a difference over the last six years. 476 00:22:41,355 --> 00:22:45,195 2006 finalist Daksha Mistry has been running her own 477 00:22:45,195 --> 00:22:48,475 catering company for 15 years. 478 00:22:48,475 --> 00:22:51,355 The only advice I would give, cook from your heart, 479 00:22:51,355 --> 00:22:52,555 not from your head. 480 00:22:52,555 --> 00:22:55,355 Semifinalists, you know, obviously, they've come up quite far. 481 00:22:55,355 --> 00:22:58,075 Yeah, really excited to look forward to the food. 482 00:23:00,195 --> 00:23:03,595 And after leaving behind a career in corporate banking, 483 00:23:03,595 --> 00:23:07,955 Nisha Parmar is now a private chef catering celebrity events. 484 00:23:09,355 --> 00:23:11,235 Oh, my goodness. They've got this challenge. 485 00:23:11,235 --> 00:23:13,435 Just fills me with so much nerves, 486 00:23:13,435 --> 00:23:16,275 even though I'm not cooking, cos I know how tough it is. 487 00:23:16,275 --> 00:23:20,355 But I think, looking at this menu, I think this is going to be amazing. 488 00:23:20,355 --> 00:23:24,395 Can I have My Bird's Nest Thai basil chicken for starter? 489 00:23:24,395 --> 00:23:26,875 Yeah, please can I have the mussels? 490 00:23:26,875 --> 00:23:28,715 Beef cheek ravioli. 491 00:23:28,715 --> 00:23:30,195 It's a bit of me. 492 00:23:31,355 --> 00:23:33,915 Starters. Your checks are on. 493 00:23:33,915 --> 00:23:36,595 Pookie. Yes? Two bird's nest. OK. 494 00:23:36,595 --> 00:23:38,395 Eddie, one mussels. 495 00:23:38,395 --> 00:23:40,515 Olayemi, two ravioli. 496 00:23:40,515 --> 00:23:42,235 Yes, Chef. 497 00:23:42,235 --> 00:23:44,635 You should be then working straight off that. One ravioli, 498 00:23:44,635 --> 00:23:48,155 one mussels, and then, please, one more mussels, one more ravioli, 499 00:23:48,155 --> 00:23:49,595 one more nest. 500 00:23:49,595 --> 00:23:52,515 You don't expect that it's ever going to start 501 00:23:52,515 --> 00:23:56,355 and then, all of a sudden, it's showtime. 502 00:23:56,355 --> 00:23:59,355 If those starters are late, or they're not up to scratch, 503 00:23:59,355 --> 00:24:02,515 that is going to taint the whole meal. 504 00:24:02,515 --> 00:24:04,915 It has got a bit real - very, very real. 505 00:24:04,915 --> 00:24:06,955 SHE LAUGHS 506 00:24:06,955 --> 00:24:10,595 With eight orders of her West African spiced beef cheek, 507 00:24:10,595 --> 00:24:12,955 Olayemi's starter is the most popular, 508 00:24:12,955 --> 00:24:15,195 but, with service fast approaching, 509 00:24:15,195 --> 00:24:18,875 she still hasn't filled all her ravioli. 510 00:24:18,875 --> 00:24:21,315 How are we doing, Olayemi? I'm just doing the next 12. 511 00:24:21,315 --> 00:24:23,915 You're going to have to really move because you've got to get yourself 512 00:24:23,915 --> 00:24:26,595 organised, wipe your bench down and get your plates ready 513 00:24:26,595 --> 00:24:28,915 and check your broth and your seasoning. OK. 514 00:24:30,315 --> 00:24:32,635 Beef cheek ravioli - it sounds like the chef is ambitious. 515 00:24:32,635 --> 00:24:35,155 You know, the fact that there is the crispy chicken skin in there. 516 00:24:35,155 --> 00:24:36,795 The ravioli, making pasta. 517 00:24:36,795 --> 00:24:40,075 The beef cheek, it has to be tender and melting away, 518 00:24:40,075 --> 00:24:42,995 so there are a lot of technical elements to it. 519 00:24:42,995 --> 00:24:44,995 You've got five minutes to pass, all of you, yeah? 520 00:24:44,995 --> 00:24:46,195 Yes, Chef. 521 00:24:47,355 --> 00:24:50,555 Eddie's brill in a South Indian mussel broth 522 00:24:50,555 --> 00:24:53,595 is also proving popular, with seven orders. 523 00:24:53,595 --> 00:24:54,715 Yeah, I'm going to be on time. 524 00:24:54,715 --> 00:24:57,275 I'm going to get my fish in a second. I've got a system, I think. 525 00:24:57,275 --> 00:24:59,275 So we've just got to hold it together. 526 00:24:59,275 --> 00:25:02,755 In service, he'll have to cook all of his fish to order, 527 00:25:02,755 --> 00:25:06,355 as well as deep-fry his spiced lentil vada dumplings. 528 00:25:09,235 --> 00:25:11,075 I think brill's a beautiful fish. 529 00:25:11,075 --> 00:25:13,675 If it's cooked wonderfully, it should just flake, 530 00:25:13,675 --> 00:25:15,555 and I'm hoping, with the promise of Indian mussels, 531 00:25:15,555 --> 00:25:17,035 that we're going to get some spice. 532 00:25:17,035 --> 00:25:20,075 But the vada dumpling, I have never had them before, 533 00:25:20,075 --> 00:25:22,595 so it's going to be an experience, something new for me, 534 00:25:22,595 --> 00:25:25,355 and hopefully it will tie the dish together. 535 00:25:28,035 --> 00:25:31,355 Pookie only has five orders for her complex take on 536 00:25:31,355 --> 00:25:33,995 Thai basil chicken. 537 00:25:33,995 --> 00:25:37,635 Her confit eggs are ready but must be individually placed 538 00:25:37,635 --> 00:25:42,155 in egg shells, with butterfly pea rice, basil chicken 539 00:25:42,155 --> 00:25:44,475 and egg-white mousse. 540 00:25:44,475 --> 00:25:47,195 So, this is the base, so it's confit yolk. 541 00:25:48,435 --> 00:25:50,475 Oh! Just broke one. 542 00:25:50,475 --> 00:25:51,715 Never mind. 543 00:25:51,715 --> 00:25:53,715 I've got plenty. 544 00:25:53,715 --> 00:25:55,555 Breathe, breathe, breathe. 545 00:25:56,955 --> 00:26:00,435 I don't really know how it's going to look, so this is up my street, 546 00:26:00,435 --> 00:26:02,315 and I like the ambiguity. 547 00:26:03,635 --> 00:26:06,195 I'm guessing you know your rice is blue. 548 00:26:06,195 --> 00:26:07,235 Yes. It... 549 00:26:07,235 --> 00:26:08,555 THEY LAUGH 550 00:26:08,555 --> 00:26:12,755 Well, it's My Bird's Nest, so it can't be normal, can it? 551 00:26:12,755 --> 00:26:14,675 THEY LAUGH 552 00:26:17,755 --> 00:26:20,315 Are you three all talking to each other? 553 00:26:20,315 --> 00:26:21,795 How many minutes have we got, guys? 554 00:26:21,795 --> 00:26:24,195 We got three minute and a half left. 555 00:26:24,195 --> 00:26:25,995 My ravioli is almost cooked. 556 00:26:25,995 --> 00:26:27,635 My sauce is ready. 557 00:26:27,635 --> 00:26:30,675 For the first time, we've got to work together as a team, 558 00:26:30,675 --> 00:26:34,595 so that's going to be crucial to the success of all of our dishes. 559 00:26:34,595 --> 00:26:36,995 One of each should be coming up in two minutes. 560 00:26:43,675 --> 00:26:45,715 Pookie, you need to talk to them. 561 00:26:45,715 --> 00:26:47,715 Go back and tell them you put their plate on the pass, 562 00:26:47,715 --> 00:26:49,595 and tell them, cos you just what's commonly known as 563 00:26:49,595 --> 00:26:50,795 dropped them in the shit. 564 00:26:50,795 --> 00:26:52,595 Guys, I just dropped my plate off. 565 00:26:52,595 --> 00:26:53,875 What, the first one? 566 00:26:53,875 --> 00:26:56,235 Eddie, how long? Three minutes on the fish. 567 00:26:56,235 --> 00:26:58,595 Three minutes. OK, I'm going to have to get you to take that back, 568 00:26:58,595 --> 00:27:00,035 Pookie. Sorry. 569 00:27:01,155 --> 00:27:03,355 Pookie has served her dish. 570 00:27:03,355 --> 00:27:04,955 Olayemi and Eddie aren't ready, 571 00:27:04,955 --> 00:27:08,235 and that means that I can't serve the table. 572 00:27:08,235 --> 00:27:11,715 Very difficult, very intense because I have to work with the team 573 00:27:11,715 --> 00:27:14,595 as well, and listening to what the head chef tells us. 574 00:27:14,595 --> 00:27:19,235 So I'm just like, "What's that order?" Just like, "Ooh!" 575 00:27:19,235 --> 00:27:21,635 We're coming to the pass in 30 seconds, please. 576 00:27:21,635 --> 00:27:22,835 First check out. 577 00:27:28,795 --> 00:27:30,395 Thank you, Olayemi. Are you happy with it? 578 00:27:30,395 --> 00:27:32,475 Yes, I am. OK. 579 00:27:32,475 --> 00:27:34,355 Happy with that? Yes, Chef. 580 00:27:34,355 --> 00:27:35,635 Fantastic. 581 00:27:35,635 --> 00:27:37,715 I can't serve this table till I get your food, Eddie. 582 00:27:37,715 --> 00:27:40,155 How are you getting on? 583 00:27:40,155 --> 00:27:41,595 First one now, please. 584 00:27:43,835 --> 00:27:45,395 Great. Oh, looks beautiful. 585 00:27:45,395 --> 00:27:47,995 OK, service here, guys. 586 00:27:47,995 --> 00:27:49,555 Table number seven, please. 587 00:27:50,915 --> 00:27:52,675 The hardest thing we've done here so far. 588 00:27:52,675 --> 00:27:56,595 As soon as John starts calling the orders, it's really hard. 589 00:27:56,595 --> 00:27:58,835 I'm waiting on these two ravioli, Olayemi, please. 590 00:27:58,835 --> 00:27:59,915 Yes, Chef. 591 00:28:01,515 --> 00:28:02,715 Service, please. 592 00:28:02,715 --> 00:28:04,755 I like working under pressure, so the whole process 593 00:28:04,755 --> 00:28:07,795 of trying to keep to time, listen to him, listen to her - 594 00:28:07,795 --> 00:28:09,675 challenging but fun. 595 00:28:09,675 --> 00:28:13,235 One mussels, one ravioli, one bird's nest. 596 00:28:13,235 --> 00:28:15,075 Yep, OK. Yes, Chef. 597 00:28:15,075 --> 00:28:16,915 Yes, Chef. 598 00:28:16,915 --> 00:28:19,995 How many more minutes? One minute, one minute. 599 00:28:19,995 --> 00:28:21,755 I need a minute and a half, please. 600 00:28:21,755 --> 00:28:23,395 OK. They're doing really well. 601 00:28:23,395 --> 00:28:25,035 They're finally talking to each other. 602 00:28:25,035 --> 00:28:27,435 30 seconds, Chef. Right. 20 seconds. 603 00:28:27,435 --> 00:28:29,115 I'm loving you so much. 604 00:28:30,955 --> 00:28:33,915 Good man. Right, let's go. Go, go, go. Thank you. 605 00:28:33,915 --> 00:28:35,995 Lovely. Thank you very much indeed. 606 00:28:35,995 --> 00:28:37,835 That's great. 607 00:28:37,835 --> 00:28:39,915 Service. 608 00:28:39,915 --> 00:28:43,355 I'm enjoying it. It's scary, but it's a buzz. 609 00:28:43,355 --> 00:28:44,555 Yeah. 610 00:28:44,555 --> 00:28:47,395 OK. How are we doing on this final order, starters? 611 00:28:47,395 --> 00:28:50,115 Yeah, I'm just about... just about there. 612 00:28:51,075 --> 00:28:53,275 All right, are we going, guys? 613 00:28:56,915 --> 00:28:59,075 Well done, all three of you. The food looks fantastic. 614 00:28:59,075 --> 00:29:00,875 Thank you very much for listening. Well done. 615 00:29:00,875 --> 00:29:02,075 Thank you very much. Well done. 616 00:29:02,075 --> 00:29:03,235 Service, please. 617 00:29:07,835 --> 00:29:09,355 Oh, my God. 618 00:29:09,355 --> 00:29:10,915 It was intense. 619 00:29:10,915 --> 00:29:12,595 It was just nonstop. 620 00:29:12,595 --> 00:29:15,315 Yeah, guys, that was definitely the toughest challenge for me 621 00:29:15,315 --> 00:29:17,475 since the start of this competition. 622 00:29:17,475 --> 00:29:19,715 Blanket for me. 623 00:29:19,715 --> 00:29:20,915 SHE LAUGHS 624 00:29:24,555 --> 00:29:27,595 It really smells good. It smells really good. 625 00:29:27,595 --> 00:29:30,835 Olayemi's starter proved popular with the diners. 626 00:29:30,835 --> 00:29:33,755 There were eight orders for her beef cheek ravioli 627 00:29:33,755 --> 00:29:37,115 topped with tomato chutney, crispy chicken skin, 628 00:29:37,115 --> 00:29:40,155 and served with a West African pepper broth. 629 00:29:42,115 --> 00:29:43,315 It smells great. 630 00:29:43,315 --> 00:29:45,395 Lots of, like, lovely textural things on it. 631 00:29:45,395 --> 00:29:47,155 Yeah, I'm really excited. 632 00:29:50,475 --> 00:29:52,355 I love the originality of it, to take, 633 00:29:52,355 --> 00:29:53,595 you know, that ox cheek 634 00:29:53,595 --> 00:29:55,835 and sort of shred it down, put it in the ravioli. 635 00:29:55,835 --> 00:29:57,715 It's really good, really clever. 636 00:29:57,715 --> 00:30:00,915 The pasta's absolutely perfect and the beef's cooked to perfection. 637 00:30:00,915 --> 00:30:03,155 It's so, so, so tender. 638 00:30:03,155 --> 00:30:05,795 There's a sweet scotch bonnet thing in that broth, and it is... 639 00:30:05,795 --> 00:30:07,635 This is my kind of food. I love it. 640 00:30:07,635 --> 00:30:11,795 That chutney is sweet and that peppery broth is proper 641 00:30:11,795 --> 00:30:13,315 peppery. Lovely dish. 642 00:30:15,995 --> 00:30:20,795 There were seven takers of Eddie's pan-fried brill with mussels, served 643 00:30:20,795 --> 00:30:25,275 in a South Indian broth, a vada dumpling and a mango salad. 644 00:30:29,955 --> 00:30:32,395 That sauce is beautiful. A little bit of heat, 645 00:30:32,395 --> 00:30:37,115 but not too much to overpower the fish. That is... Yeah, I like it. 646 00:30:40,955 --> 00:30:44,675 I'll tell you what, the seasoning... The sauce is smooth. Quite creamy. 647 00:30:44,675 --> 00:30:46,035 It was well spiced. 648 00:30:46,035 --> 00:30:47,675 The mango is quite nice. 649 00:30:47,675 --> 00:30:49,875 Just sort of cut through a bit of the spice, a bit of the heat. 650 00:30:49,875 --> 00:30:51,955 Overall, really tasty plate of food. 651 00:30:52,995 --> 00:30:56,155 Eddie's dish is delightful. Fish is cooked beautifully, mussels 652 00:30:56,155 --> 00:30:58,395 are prepared beautifully. It's lovely. 653 00:31:02,435 --> 00:31:05,675 Pookie had five orders of My Bird's Nest, 654 00:31:05,675 --> 00:31:07,115 her take on the street food 655 00:31:07,115 --> 00:31:08,955 Thai basil chicken. 656 00:31:08,955 --> 00:31:11,155 Layers of confit egg yolk, 657 00:31:11,155 --> 00:31:15,675 butterfly pea rice and chicken infused with chilli and basil. 658 00:31:15,675 --> 00:31:19,835 The same is served in an egg shell topped with egg white mousse 659 00:31:19,835 --> 00:31:21,835 with wasabi and yellow roe. 660 00:31:28,435 --> 00:31:30,355 It's quite... It's quite hot. 661 00:31:33,115 --> 00:31:36,275 Maybe I just got a bit of chilli. 662 00:31:36,275 --> 00:31:38,395 I really love the spiciness of it. 663 00:31:38,395 --> 00:31:42,155 You get the really punchy... And I can taste the basil. 664 00:31:42,155 --> 00:31:44,515 It's really great street food flavour, 665 00:31:44,515 --> 00:31:46,915 but presented really well in fine dining. 666 00:31:46,915 --> 00:31:49,435 The egg really bound it together. 667 00:31:49,435 --> 00:31:51,475 The heat for me was just right. 668 00:31:51,475 --> 00:31:52,835 It was, like, punchy. 669 00:31:52,835 --> 00:31:55,075 I thought it was really tasty. 670 00:31:55,075 --> 00:31:58,555 Pookie's dish in the egg is amazing. 671 00:31:58,555 --> 00:32:01,315 I mean, it looks fantastic and it tastes even better. 672 00:32:01,315 --> 00:32:02,675 That's incredible. 673 00:32:05,435 --> 00:32:07,595 I'll go for the pork on the main course. 674 00:32:07,595 --> 00:32:09,075 Being a game bird myself 675 00:32:09,075 --> 00:32:11,755 I'm going to go for the pigeon for my main. 676 00:32:11,755 --> 00:32:14,395 Jackfruit dumplings. I'll take the risk. 677 00:32:14,395 --> 00:32:18,595 Can I get the scallop and prawn mousse Scotch egg? 678 00:32:18,595 --> 00:32:19,755 Main courses. 679 00:32:19,755 --> 00:32:21,075 Your first check. 680 00:32:21,075 --> 00:32:23,315 One pork, two jackfruit, 681 00:32:23,315 --> 00:32:25,515 one pigeon, one scallop. 682 00:32:25,515 --> 00:32:26,995 Yes, Chef. Yes, Chef. 683 00:32:26,995 --> 00:32:29,075 Straight after that, please, one scallop, one pigeon. 684 00:32:29,075 --> 00:32:31,035 You need to get working. Yes, Chef. 685 00:32:31,035 --> 00:32:33,475 Radha, I can't hear you. Yes, Chef. 686 00:32:34,515 --> 00:32:37,715 You doing stuff through service scares me, properly scares me. 687 00:32:37,715 --> 00:32:40,315 I can't see that you're ready in any way, shape or form. 688 00:32:40,315 --> 00:32:43,035 Push. Move, move, move, move. 689 00:32:43,035 --> 00:32:45,875 Sorry. Don't be sorry. Just get on with it. 690 00:32:45,875 --> 00:32:48,995 So I'm going to go for scallop, Scotch egg. 691 00:32:48,995 --> 00:32:52,755 Orders for Holly's seafood Scotch egg and scallop main 692 00:32:52,755 --> 00:32:53,955 are flooding in. 693 00:32:55,635 --> 00:32:57,315 Haven't done my beurre blanc. 694 00:32:57,315 --> 00:33:01,475 I still need to shuck four scallops, and four more of these to do. 695 00:33:01,475 --> 00:33:02,715 I am pushing it. 696 00:33:04,955 --> 00:33:07,355 Scotch egg for a main course. 697 00:33:07,355 --> 00:33:10,035 Not really normal. It's normally a bar snack 698 00:33:10,035 --> 00:33:13,075 so how do you dress it to make it look good enough 699 00:33:13,075 --> 00:33:16,715 for MasterChef? Beurre blanc, it can split, it can just taste 700 00:33:16,715 --> 00:33:20,155 horrible, and the flavour of mimosa through it, who knows? 701 00:33:20,155 --> 00:33:22,595 So, really looking forward to trying it. 702 00:33:22,595 --> 00:33:25,035 Guys, how are we getting on? Probably about seven minutes. 703 00:33:25,035 --> 00:33:27,275 Seven minutes? Yeah. 704 00:33:27,275 --> 00:33:28,515 So close. 705 00:33:29,915 --> 00:33:33,395 So ready to never see a bloody Scotch egg again. 706 00:33:35,875 --> 00:33:38,355 Are you happy with these? They're very rare. 707 00:33:38,355 --> 00:33:40,995 OK, I'll maybe do them another minute? 708 00:33:40,995 --> 00:33:42,235 Yeah. Yeah? Yeah. 709 00:33:43,875 --> 00:33:48,435 Sarah's roasted pigeon all needs to be cooked to order and rested 710 00:33:48,435 --> 00:33:50,435 before she can carve. 711 00:33:50,435 --> 00:33:54,915 I think pigeon is a cracking meat, but it is really tricky. 712 00:33:54,915 --> 00:33:56,195 Marsala sauce has got to be rich, 713 00:33:56,195 --> 00:33:58,635 it's got to really taste like pigeon. 714 00:33:58,635 --> 00:34:01,915 The fondant, that's got to be really lovely and soft. 715 00:34:01,915 --> 00:34:04,955 Yeah, they've got to nail every single element. 716 00:34:07,315 --> 00:34:10,155 Really, really happy. I think I was a bit stressed at the beginning, 717 00:34:10,155 --> 00:34:13,595 but I've definitely calmed down a little bit now, so, happy. 718 00:34:15,035 --> 00:34:18,515 Radha has all her elements prepped for her jackfruit dumpling, 719 00:34:18,515 --> 00:34:21,915 masala chips and onion tikki main. 720 00:34:21,915 --> 00:34:24,075 How are you going to make that jackfruit really tasty? 721 00:34:24,075 --> 00:34:25,995 Because on its own, it's extremely bland. 722 00:34:25,995 --> 00:34:28,875 There is a lot going on, but hopefully it all comes together 723 00:34:28,875 --> 00:34:31,075 in one beautiful dish. 724 00:34:31,075 --> 00:34:33,315 JOHN: OK, guys, three minutes to pass, please. 725 00:34:33,315 --> 00:34:37,075 First, check. Holly, how long until you plate up? Plating now. 726 00:34:37,075 --> 00:34:40,195 Plating now? All right. Who else is it? Is it pork, Farokh? 727 00:34:40,195 --> 00:34:41,475 Two minutes away. 728 00:34:42,755 --> 00:34:46,755 The final main is Farokh's pork and apple Cell Cycle. 729 00:34:48,875 --> 00:34:50,755 Oh, no. What's wrong? 730 00:34:50,755 --> 00:34:52,635 Sorry, I've fallen behind. 731 00:34:52,635 --> 00:34:54,915 I burnt it a bit. Just get it... 732 00:34:54,915 --> 00:34:56,835 Just go, go, go, go, go. Working two pork. 733 00:34:56,835 --> 00:34:58,875 First one up, then one straight after, please. 734 00:34:58,875 --> 00:35:00,835 Yes, Chef. 735 00:35:00,835 --> 00:35:03,355 I'm really intrigued as to what they mean by Cell Cycle. 736 00:35:03,355 --> 00:35:05,595 I've sort of got this vision of something to do 737 00:35:05,595 --> 00:35:07,355 with cycling or something scientific. 738 00:35:07,355 --> 00:35:09,715 You know, it's a really traditional dish, pork and apple. 739 00:35:09,715 --> 00:35:12,795 But I'm expecting to see something quite scientific on the plate. 740 00:35:15,115 --> 00:35:18,875 Watch that frying pan. It's burning on the stove. Sorry? 741 00:35:18,875 --> 00:35:21,035 Your fry pan. Oh, no. Sorry. 742 00:35:21,035 --> 00:35:22,115 Thank you, Chef. 743 00:35:25,115 --> 00:35:27,715 Guys, just tell me when you're plating, please. 744 00:35:27,715 --> 00:35:28,755 Are you ready, Sarah? 745 00:35:28,755 --> 00:35:30,395 Sure am. 746 00:35:30,395 --> 00:35:33,035 30 seconds. It's brilliant. 747 00:35:33,035 --> 00:35:35,795 I'm just loving this. It's fantastic. 748 00:35:37,315 --> 00:35:40,475 Are you ready? I'm about 30 seconds away. 749 00:35:44,115 --> 00:35:46,115 Four people on mains and the three girls are actually 750 00:35:46,115 --> 00:35:47,395 communicating really well. 751 00:35:47,395 --> 00:35:50,235 Farokh is holding the others up. He's causing problems. 752 00:35:51,315 --> 00:35:54,115 Sorry... Are you burning something else? 753 00:35:54,115 --> 00:35:55,195 Yes, it burnt. 754 00:35:55,195 --> 00:35:56,795 How long are we going to be? 755 00:35:56,795 --> 00:35:59,355 30 seconds. Literally 30 seconds, Chef. 756 00:35:59,355 --> 00:36:01,875 Looks like we're doing OK. Wee bit worried about Farokh. 757 00:36:09,075 --> 00:36:12,475 I need this pork. Everything else is on the pass. 758 00:36:12,475 --> 00:36:15,795 Yes, Chef. We'll be with you in... If you say 30 seconds, 759 00:36:15,795 --> 00:36:18,075 you've said it to me four times so far. 760 00:36:18,075 --> 00:36:19,755 Sorry, Chef. 761 00:36:19,755 --> 00:36:22,195 This will never end. This is me now, forever. 762 00:36:22,195 --> 00:36:24,435 Like a porky Sisyphus. 763 00:36:30,555 --> 00:36:31,755 Service, please. 764 00:36:37,155 --> 00:36:38,955 Thank you. Looks lovely, that. 765 00:36:40,475 --> 00:36:41,715 I'll take them. 766 00:36:41,715 --> 00:36:43,715 Thank you very much indeed. 767 00:36:47,555 --> 00:36:49,755 Ladies and gentlemen, main courses, final check. 768 00:36:49,755 --> 00:36:51,635 Six minutes to pass, please. 769 00:36:51,635 --> 00:36:53,915 I think it will be seven minutes, Chef. 770 00:36:53,915 --> 00:36:56,955 Why? Because I'm a bit behind on this one. 771 00:36:56,955 --> 00:36:58,355 Then push. Quick, quick, quick. 772 00:36:58,355 --> 00:36:59,355 Yes, Chef. 773 00:37:00,595 --> 00:37:03,955 This is the last one. Try and just get it perfect. 774 00:37:03,955 --> 00:37:05,675 Guys, don't give up, honestly. 775 00:37:05,675 --> 00:37:07,875 We're almost there. Keep the energy going. 776 00:37:07,875 --> 00:37:10,115 You're fine. Come on. 777 00:37:10,115 --> 00:37:11,555 I'm feeling great. I'm loving this. 778 00:37:11,555 --> 00:37:13,555 It's brilliant. 779 00:37:13,555 --> 00:37:16,435 I think I've got two more to plate and then I'm good to go. 780 00:37:16,435 --> 00:37:18,835 Waiting on you, Sarah. Two pigeon, please. Yes, Chef. 781 00:37:18,835 --> 00:37:20,795 Radha. 30 seconds, please, Chef. 782 00:37:20,795 --> 00:37:22,315 Thank you very much. 783 00:37:23,195 --> 00:37:24,555 Fantastic. 784 00:37:24,555 --> 00:37:27,595 Don't sacrifice the colour on your scallop for speed. 785 00:37:27,595 --> 00:37:30,075 OK? I would put that back in the pan for a second. 786 00:37:30,075 --> 00:37:31,315 OK. OK? 787 00:37:32,475 --> 00:37:33,915 The scallop's not cooked enough. 788 00:37:33,915 --> 00:37:35,915 We're just giving it a little bit more colour. 789 00:37:38,355 --> 00:37:39,395 Thank you. 790 00:37:42,075 --> 00:37:44,195 I really need these two pork, my friend. 791 00:37:44,195 --> 00:37:46,075 Yes, Chef. 792 00:37:46,075 --> 00:37:47,715 Sarah, go, go, go, go. 793 00:37:51,675 --> 00:37:53,595 Thank you. 794 00:37:53,595 --> 00:37:57,235 Main courses. Well done. You are done. Service is over. 795 00:37:57,235 --> 00:37:59,275 Can you clean down your benches, please? Yes. 796 00:37:59,275 --> 00:38:01,115 Sparkly kitchen's a happy kitchen. 797 00:38:01,115 --> 00:38:02,635 Thank you. Thank you. 798 00:38:06,795 --> 00:38:08,435 Thank you so much. 799 00:38:10,235 --> 00:38:12,275 I feel totally pumped, actually. 800 00:38:12,275 --> 00:38:15,515 Yeah? I really do! Oh, good. I don't know how it went, though. 801 00:38:15,515 --> 00:38:16,755 I've got no idea. 802 00:38:16,755 --> 00:38:19,995 I think we synchronised well. That was the word - synchronised. 803 00:38:19,995 --> 00:38:21,955 Synchronised chaos. 804 00:38:21,955 --> 00:38:23,715 That's what it was. 805 00:38:25,075 --> 00:38:30,755 Holly received six orders for her scallop and prawn mousse Scotch egg 806 00:38:30,755 --> 00:38:34,435 with a seared scallop, charred asparagus, 807 00:38:34,435 --> 00:38:36,675 and a mimosa beurre blanc. 808 00:38:42,155 --> 00:38:44,595 The egg itself is done very well. 809 00:38:44,595 --> 00:38:48,835 My only complaint is that I'm not happy with my mousse. 810 00:38:48,835 --> 00:38:50,675 If I was served this in a restaurant, 811 00:38:50,675 --> 00:38:53,395 I would send it back because the mousse itself is undercooked. 812 00:38:54,795 --> 00:38:56,395 The asparagus is cooked really well. 813 00:38:56,395 --> 00:38:58,595 My only little criticism is that 814 00:38:58,595 --> 00:39:00,675 the scallop itself is just slightly over. 815 00:39:00,675 --> 00:39:04,555 And I like the mimosa beurre blanc a lot more than I thought I would. 816 00:39:06,435 --> 00:39:09,155 That egg's not cooked. It's prawns and scallop. 817 00:39:09,155 --> 00:39:11,595 You don't really ever have that with an egg, 818 00:39:11,595 --> 00:39:14,475 and it might work, but the egg needs to be cooked. 819 00:39:19,315 --> 00:39:21,475 Radha received five orders 820 00:39:21,475 --> 00:39:25,995 for her jackfruit dumplings with an onion masala tikki sauce, 821 00:39:25,995 --> 00:39:28,035 crispy masala chips, 822 00:39:28,035 --> 00:39:31,155 saffron, almond, and cracked black pepper rice, 823 00:39:31,155 --> 00:39:33,155 and puri bread. 824 00:39:36,595 --> 00:39:38,795 HUMMING That's really nice. 825 00:39:38,795 --> 00:39:40,635 Do the happy dance. 826 00:39:42,035 --> 00:39:44,715 The jackfruit dumpling is really meaty. 827 00:39:44,715 --> 00:39:46,715 It's got a really nice texture. 828 00:39:46,715 --> 00:39:49,395 And the sauce has got really nice spices. 829 00:39:49,395 --> 00:39:52,195 I really enjoyed it. It just tasted like a very good - 830 00:39:52,195 --> 00:39:54,635 actually, brilliant - butter chicken, but meat-free. 831 00:39:54,635 --> 00:39:56,275 Didn't miss the meat at all. 832 00:39:56,275 --> 00:39:57,955 The puri was nice - nice and thin. 833 00:39:57,955 --> 00:40:00,355 The rice was gorgeous. It was just so pleasant. 834 00:40:01,515 --> 00:40:03,595 I'm really loving the jackfruit dumplings. 835 00:40:03,595 --> 00:40:07,835 The sauce is nicely spiced. It's got a nice consistency, as well. 836 00:40:07,835 --> 00:40:10,755 This is stunning. So many textures, flavours. 837 00:40:10,755 --> 00:40:14,515 It just makes me feel really happy. It's gorgeous. 838 00:40:14,515 --> 00:40:16,395 I like Radha's flavours. 839 00:40:16,395 --> 00:40:19,355 The saffron in the rice is absolutely delicious. 840 00:40:19,355 --> 00:40:22,195 And those little jackfruit balls - I like those. 841 00:40:22,195 --> 00:40:23,715 She's made those really well. 842 00:40:27,795 --> 00:40:30,395 Farokh's dish is Cell Cycle. 843 00:40:30,395 --> 00:40:33,435 There were five orders for his pork tenderloin 844 00:40:33,435 --> 00:40:37,115 served with sage pickled apples, black pudding, 845 00:40:37,115 --> 00:40:42,195 sweetcorn and hazelnut dumplings, and a cider and mustard sauce. 846 00:40:42,195 --> 00:40:44,835 I'm not quite sure why the dish was called Cell Cycle, 847 00:40:44,835 --> 00:40:47,835 unless it was to do with all the things being spherical. 848 00:40:47,835 --> 00:40:50,115 I was expecting something slightly more dramatic. 849 00:40:55,995 --> 00:40:57,995 The pork's nice. It's tender. 850 00:40:57,995 --> 00:41:00,275 But the black pudding's ever so slightly burnt, 851 00:41:00,275 --> 00:41:02,275 so it's giving quite a bitter taste. 852 00:41:02,275 --> 00:41:03,915 The sauce is far too sharp. 853 00:41:03,915 --> 00:41:05,515 On paper, it sounds great, 854 00:41:05,515 --> 00:41:07,995 but it's not coming together as a dish. 855 00:41:07,995 --> 00:41:10,595 I like that apple and mustard combination. 856 00:41:10,595 --> 00:41:12,275 I think that's perfect for pork. 857 00:41:12,275 --> 00:41:14,995 But, for me, that pork is undercooked. 858 00:41:20,995 --> 00:41:25,675 Sarah had four takers for her roasted breast of pigeon 859 00:41:25,675 --> 00:41:29,635 with a celeriac fondant, topped with black pudding crumb, 860 00:41:29,635 --> 00:41:33,435 Brussels sprouts, bramble gel, 861 00:41:33,435 --> 00:41:37,235 beetroot game chips and a Marsala sauce. 862 00:41:43,355 --> 00:41:45,955 It's really, really difficult to get the skin crispy on pigeon, 863 00:41:45,955 --> 00:41:48,715 but it would have been nice to have maybe a little bit more crisp on it. 864 00:41:48,715 --> 00:41:51,315 But I have to say that it's so nice and pink, I don't think... 865 00:41:51,315 --> 00:41:53,235 It literally couldn't be more perfect. 866 00:41:53,235 --> 00:41:55,315 The celeriac fondant's cooked really well. 867 00:41:55,315 --> 00:41:58,355 The sprouts especially - almost my favourite piece, actually. 868 00:41:58,355 --> 00:42:00,795 To be able to put all this together in the time they've been given 869 00:42:00,795 --> 00:42:03,035 is pretty damn impressive, to be honest. 870 00:42:03,035 --> 00:42:05,275 The pigeon flesh is beautiful and pink, 871 00:42:05,275 --> 00:42:08,475 and the sauce is deep and rich, but there are a couple of errors. 872 00:42:08,475 --> 00:42:11,955 The beetroot crisps aren't crisp. They're soggy. 873 00:42:11,955 --> 00:42:14,995 And the skin on that pigeon needs more cookery. 874 00:42:16,355 --> 00:42:18,835 Desserts! Checks on! 875 00:42:18,835 --> 00:42:20,995 ALL: Yes, Chef! 876 00:42:20,995 --> 00:42:25,755 I'll have the chocolate semi sphere and hazelnut ice cream, please. 877 00:42:25,755 --> 00:42:28,795 Don't know if I can resist a sticky toffee pudding for dessert, 878 00:42:28,795 --> 00:42:30,435 so I think I'll just have one of those. 879 00:42:30,435 --> 00:42:33,275 I'll finish with the Chinese sweet dumplings. 880 00:42:33,275 --> 00:42:36,195 I'm going to get the Chinese sweet dumplings as well, please. 881 00:42:37,875 --> 00:42:41,795 One toffee, one dumpling, one sphere. How long? 882 00:42:41,795 --> 00:42:44,075 Four minutes. Four minutes, Chef. Beautiful. 883 00:42:44,075 --> 00:42:45,995 I've got a nice little treat for you, Thomas. 884 00:42:45,995 --> 00:42:47,875 Table three - they all want your dumplings. 885 00:42:47,875 --> 00:42:49,795 Can I have three portions, please, as quickly as possible? 886 00:42:49,795 --> 00:42:50,955 Thank you very much. 887 00:42:50,955 --> 00:42:53,995 I think John is going to be a good guiding force for us. 888 00:42:53,995 --> 00:42:55,275 We're going to need that. 889 00:42:56,675 --> 00:42:59,515 With the most orders, Thomas is under pressure 890 00:42:59,515 --> 00:43:02,955 to quickly mould the peanut butter and black sesame fillings 891 00:43:02,955 --> 00:43:05,035 into his Chinese dumplings. 892 00:43:05,035 --> 00:43:08,355 They then need to be poached before they can be served. 893 00:43:08,355 --> 00:43:11,675 Dumplings - wow! And it's done two ways, as well. 894 00:43:11,675 --> 00:43:13,795 So, I'm very intrigued to find out 895 00:43:13,795 --> 00:43:16,755 exactly what the flavours are going to be. 896 00:43:16,755 --> 00:43:18,795 How long am I going to be waiting, please? 897 00:43:18,795 --> 00:43:21,155 I have three almost ready in two minutes. 898 00:43:23,435 --> 00:43:25,875 So, these are my sticky toffee apple puddings. 899 00:43:25,875 --> 00:43:27,115 Yeah, happy with them. 900 00:43:27,115 --> 00:43:29,915 They're going to be tidied up, ready for service. 901 00:43:29,915 --> 00:43:32,635 The sticky toffee apple pudding is obviously traditional. 902 00:43:32,635 --> 00:43:33,995 You know what you're going to get. 903 00:43:33,995 --> 00:43:37,075 So, I think it's genius putting celeriac ice cream with it. 904 00:43:37,075 --> 00:43:39,195 It's one of my favourite vegetables, so I'm excited 905 00:43:39,195 --> 00:43:41,835 and a little bit terrified. We'll see what happens. 906 00:43:44,595 --> 00:43:48,235 James's tempered chocolate spheres are set. 907 00:43:48,235 --> 00:43:49,675 Happy with the spheres. 908 00:43:49,675 --> 00:43:52,715 A little bit rugged on the edges, but there's been a lot to do. 909 00:43:52,715 --> 00:43:55,435 They now need to be rolled in hazelnuts 910 00:43:55,435 --> 00:43:58,195 and filled with a hazelnut ice cream. 911 00:43:59,435 --> 00:44:01,035 I love chocolate and hazelnut. 912 00:44:01,035 --> 00:44:03,275 I think they are literally a match made in heaven. 913 00:44:03,275 --> 00:44:04,755 I did think it might be too rich, 914 00:44:04,755 --> 00:44:06,475 but, I think, if they balance it right 915 00:44:06,475 --> 00:44:08,755 and have that nice little refreshment with the ice cream, 916 00:44:08,755 --> 00:44:10,035 I think it'll work quite well. 917 00:44:10,035 --> 00:44:11,315 How long till you guys go? 918 00:44:11,315 --> 00:44:14,275 Cos this ice cream is melting. It's not set enough. 919 00:44:14,275 --> 00:44:18,715 Thomas! Yes? I need two dumplings straight away, please. 920 00:44:18,715 --> 00:44:21,155 One minute. It's cooking. 921 00:44:24,435 --> 00:44:26,955 The ice cream hasn't set particularly well in the freezer, 922 00:44:26,955 --> 00:44:29,395 so I don't know what's happened. Yeah, not ideal. 923 00:44:29,395 --> 00:44:32,115 So, it's going to be a little bit on the runny side, unfortunately. 924 00:44:33,515 --> 00:44:35,075 OK, thank you. 925 00:44:36,155 --> 00:44:39,235 Ioan, I think you might want to redo this toffee pudding 926 00:44:39,235 --> 00:44:41,035 cos it's all scratched to bits. 927 00:44:44,195 --> 00:44:46,275 I'm struggling with the toffee puddings here. 928 00:44:46,275 --> 00:44:49,995 HE SIGHS Yeah, it's very warm in here. 929 00:44:49,995 --> 00:44:51,875 The ice cream's melting for all of us, 930 00:44:51,875 --> 00:44:53,675 and the pressure's on. 931 00:44:53,675 --> 00:44:55,755 Do you want another ice cream, John? Hmm? 932 00:44:55,755 --> 00:44:58,155 Do you want another ice cream? No, it's fine. Thank you. 933 00:44:58,155 --> 00:44:59,915 HE EXHALES 934 00:45:01,955 --> 00:45:05,635 OK, Thomas, how are we doing on those dumplings, my friend? 935 00:45:05,635 --> 00:45:08,275 Two minutes. That was two minutes ago, as well. 936 00:45:09,915 --> 00:45:11,235 What's going on? 937 00:45:11,235 --> 00:45:13,955 What the hecky-decky is going on? 938 00:45:16,835 --> 00:45:18,835 When Thomas says he's going to finish in a minute, 939 00:45:18,835 --> 00:45:20,875 everybody believes him, so they're plating up. 940 00:45:20,875 --> 00:45:22,515 Then Thomas is taking five minutes, 941 00:45:22,515 --> 00:45:25,355 which means the ice creams on the other plates are melting. 942 00:45:25,355 --> 00:45:28,395 So, I'm just keeping the spheres in the fridge 943 00:45:28,395 --> 00:45:30,075 so that they don't start to melt 944 00:45:30,075 --> 00:45:32,435 cos we've got a few minutes before the next plating. 945 00:45:35,075 --> 00:45:37,155 John is having kittens over there. 946 00:45:37,155 --> 00:45:40,155 Just give me the desserts. Guys, I need these desserts. 947 00:45:40,155 --> 00:45:43,755 I need them! OK? I've got ice cream melting. 948 00:45:43,755 --> 00:45:45,835 I need them. I need a sphere, 949 00:45:45,835 --> 00:45:48,515 I need two toffees, and I need three dumplings. 950 00:45:48,515 --> 00:45:51,115 Please! Yes, Chef. Please, please, please! Are we ready? 951 00:45:51,115 --> 00:45:53,755 Guys, how long are we going to be? I'm going to be 20 seconds. 952 00:45:53,755 --> 00:45:54,795 Just getting this... 953 00:45:56,315 --> 00:45:59,475 Ice cream's going on now. I say ice cream... 954 00:46:01,275 --> 00:46:03,435 Bit of gold-leaf touch. Why not? 955 00:46:04,515 --> 00:46:05,955 OK, this one is ready. 956 00:46:08,595 --> 00:46:12,235 Oh, yeah, Thomas is coming. Yay! Hey, hey, hey! Here we go! 957 00:46:12,235 --> 00:46:15,115 Beautiful. All right, thank you so much. 958 00:46:16,515 --> 00:46:19,555 Service, please. Table three. Let's go. 959 00:46:21,995 --> 00:46:24,275 OK, Thomas, how long on three dumplings? 960 00:46:24,275 --> 00:46:27,115 These three dumplings will be ready in two minutes. 961 00:46:28,515 --> 00:46:32,915 Two minutes, please, guys. Two minutes. Can we please do this? 962 00:46:32,915 --> 00:46:34,795 Sure. Thank you. 963 00:46:34,795 --> 00:46:36,875 How far away are you, Thomas? 964 00:46:36,875 --> 00:46:38,675 Cos I'm going to get my ice cream out 965 00:46:38,675 --> 00:46:41,715 at the last possible... One minute. One minute. 966 00:46:41,715 --> 00:46:43,915 Ooh, we've got one minute! We're on a countdown. 967 00:46:43,915 --> 00:46:45,395 Brilliant. Thank you very much. 968 00:46:49,835 --> 00:46:51,955 Thomas, is there anything I can do to help? 969 00:46:51,955 --> 00:46:54,475 Do you want me to take them to the pass? Yes, please. 970 00:46:56,355 --> 00:46:58,195 Bit of teamwork. Thank you. 971 00:47:02,235 --> 00:47:03,635 Thank you. 972 00:47:09,955 --> 00:47:11,795 Table seven. 973 00:47:11,795 --> 00:47:15,115 Come on, then. Quick, quick, quick! Let's go, go, go, go, go! 974 00:47:21,315 --> 00:47:23,955 Gentlemen, you are done. 975 00:47:23,955 --> 00:47:28,195 Thank you, Chef. That was agonising. Thank you, Chef. Agonising. 976 00:47:28,195 --> 00:47:30,075 OK, thank you very much. 977 00:47:32,115 --> 00:47:33,515 Who picked chocolate? 978 00:47:38,395 --> 00:47:40,555 My apology to both of you for the delay. 979 00:47:40,555 --> 00:47:42,675 No apology necessary, Thomas. 980 00:47:42,675 --> 00:47:45,115 Just make sure that you haven't got us voted off. 981 00:47:45,115 --> 00:47:47,955 THEY LAUGH 982 00:47:50,595 --> 00:47:54,435 Thomas's dish was the most popular on today's menu. 983 00:47:54,435 --> 00:47:59,115 He served nine of his Chinese sweet dumplings two ways, 984 00:47:59,115 --> 00:48:03,155 one with a black sesame filling in yuzu and coconut cream, 985 00:48:03,155 --> 00:48:05,595 the second filled with peanut butter, 986 00:48:05,595 --> 00:48:07,635 coated with toasted coconut, 987 00:48:07,635 --> 00:48:13,115 served with a sesame caramel, candied peanuts and a coconut tuile. 988 00:48:17,195 --> 00:48:18,635 The coconut flavours are nice. 989 00:48:18,635 --> 00:48:20,595 You've got the black sesame coming through. 990 00:48:20,595 --> 00:48:22,355 The crispy tuile is lovely. 991 00:48:22,355 --> 00:48:25,915 The coconut and the yuzu, peanut - that works nice together. 992 00:48:25,915 --> 00:48:28,755 Really impressed, actually. I think it's elegant, 993 00:48:28,755 --> 00:48:30,195 it's really refined. 994 00:48:30,195 --> 00:48:32,955 I'd imagine there's a ton of work that's gone in this, 995 00:48:32,955 --> 00:48:35,515 which belies the simplicity of how it looks, 996 00:48:35,515 --> 00:48:39,075 and so I respect it and I thoroughly enjoy it, as well. 997 00:48:39,075 --> 00:48:41,275 His dumplings are beautifully flavoured, 998 00:48:41,275 --> 00:48:43,195 but, mate, his timing is well off. 999 00:48:45,995 --> 00:48:50,475 Ioan received six orders for his sticky toffee apple pudding 1000 00:48:50,475 --> 00:48:53,875 with compressed apple, pecan crumb, 1001 00:48:53,875 --> 00:48:57,595 celeriac ice cream and a caramel sauce. 1002 00:49:03,715 --> 00:49:05,555 So good. SHE GIGGLES 1003 00:49:05,555 --> 00:49:09,075 This is, hands-down, my favourite course of the whole day. 1004 00:49:09,075 --> 00:49:12,515 It's rich, it's sweet, it's dense, but in the right way. 1005 00:49:12,515 --> 00:49:14,675 The celeriac ice cream, even though it hadn't set, 1006 00:49:14,675 --> 00:49:16,235 I thought it was delicious. 1007 00:49:16,235 --> 00:49:18,355 Just all around a really good dish for me. 1008 00:49:18,355 --> 00:49:21,555 I'm sorry for them that it wasn't perfect-looking, but you know what? 1009 00:49:21,555 --> 00:49:22,795 It tastes gorgeous. 1010 00:49:22,795 --> 00:49:24,995 These compressed apples are so clever 1011 00:49:24,995 --> 00:49:27,075 because it cuts through a lot of the sweetness. 1012 00:49:27,075 --> 00:49:28,915 Good dessert. I just want to wear a bib 1013 00:49:28,915 --> 00:49:30,795 and just eat the whole lot of it! 1014 00:49:32,035 --> 00:49:34,155 I think it's a great-tasting dessert, actually. 1015 00:49:34,155 --> 00:49:35,675 I really do. And very clever. 1016 00:49:35,675 --> 00:49:37,595 But it deserves to be tidied up a little bit. 1017 00:49:40,235 --> 00:49:44,315 There were five orders for James's chocolate semi spheres 1018 00:49:44,315 --> 00:49:47,355 with hazelnut ice cream, gold leaf, 1019 00:49:47,355 --> 00:49:51,235 hazelnut chocolate sauce and a hazelnut praline. 1020 00:49:52,475 --> 00:49:55,395 It's a little bit of a disaster, presentation-wise, unfortunately. 1021 00:49:55,395 --> 00:49:58,155 Looks like it's been rushed a little bit, I think. Yeah. 1022 00:50:01,195 --> 00:50:03,075 LOUD SNAP Oh, no! 1023 00:50:03,075 --> 00:50:05,675 Oh, no! LAUGHTER 1024 00:50:08,115 --> 00:50:09,915 It's quite a bit of a surprise, actually. 1025 00:50:09,915 --> 00:50:11,835 I mean, yeah, the ice cream's melted. 1026 00:50:11,835 --> 00:50:15,715 Inside is like a really soft sort of hazelnut and chocolate ganache, 1027 00:50:15,715 --> 00:50:18,435 which tastes amazing. Yeah, it actually really does. 1028 00:50:20,075 --> 00:50:21,355 It actually tastes like 1029 00:50:21,355 --> 00:50:23,715 what the ambassador serves on them silver trays. 1030 00:50:23,715 --> 00:50:25,355 It tastes fantastic. 1031 00:50:25,355 --> 00:50:27,635 Listen, we've got an issue with this appearance, right? 1032 00:50:27,635 --> 00:50:30,035 That's because his ice cream's melting all over the place. 1033 00:50:37,275 --> 00:50:39,355 I've tried some really beautiful dishes, 1034 00:50:39,355 --> 00:50:41,195 things I've tried for the first time. 1035 00:50:41,195 --> 00:50:43,915 I think there was a couple of tiny mistakes but, on the whole, 1036 00:50:43,915 --> 00:50:45,595 like, it was absolutely banging. 1037 00:50:45,595 --> 00:50:47,515 I think there's been a really good display 1038 00:50:47,515 --> 00:50:48,995 of cookery skills all around. 1039 00:50:48,995 --> 00:50:51,755 I hope it's been a good experience for them, as well as us, 1040 00:50:51,755 --> 00:50:54,795 and I hope it's the start of a really good journey for them. 1041 00:50:54,795 --> 00:50:57,315 Everything I've eaten, I've devoured, 1042 00:50:57,315 --> 00:50:59,355 so I think they can all be proud of themselves. 1043 00:51:01,755 --> 00:51:04,755 MasterChef semifinals, we said we were going to turn up the heat. 1044 00:51:04,755 --> 00:51:06,595 Two of them are leaving the competition, 1045 00:51:06,595 --> 00:51:10,035 and we now have to work out who stays and who goes. 1046 00:51:10,035 --> 00:51:12,715 Interesting. I think the top three performers 1047 00:51:12,715 --> 00:51:15,555 are the three guys that made the starters. 1048 00:51:23,275 --> 00:51:26,235 As far as main courses go, I think Radha performed very, very well. 1049 00:51:26,235 --> 00:51:28,555 Those little jackfruit balls were lovely. 1050 00:51:28,555 --> 00:51:31,035 John, it was delicious. Absolutely. 1051 00:51:31,035 --> 00:51:32,395 That's four gone through. 1052 00:51:32,395 --> 00:51:35,275 That means we've now got to discuss the other six. 1053 00:51:35,275 --> 00:51:38,475 The dining room wasn't sure about Holly's dish at all. 1054 00:51:38,475 --> 00:51:41,515 Now, I had a fish mousse around an undercooked egg. 1055 00:51:43,995 --> 00:51:47,835 Farokh, in service - trying to get him to understand 1056 00:51:47,835 --> 00:51:51,075 that everybody else was working together was very, very difficult. 1057 00:51:51,075 --> 00:51:54,595 I have an issue with the cookery of that pork. 1058 00:51:54,595 --> 00:51:56,275 It was too under for me. 1059 00:51:57,555 --> 00:51:59,915 Sarah - I liked the flesh of the pigeon. 1060 00:51:59,915 --> 00:52:03,475 However, the skin on that pigeon needed more cooking. 1061 00:52:04,755 --> 00:52:06,915 What happened in the dessert section, John? 1062 00:52:06,915 --> 00:52:10,435 You got two melted ice creams and very late dumplings. 1063 00:52:10,435 --> 00:52:13,475 The whole pastry section was reliant upon Thomas, 1064 00:52:13,475 --> 00:52:15,835 and he couldn't work out his timings. 1065 00:52:15,835 --> 00:52:19,755 What made it more difficult for Thomas was he got the most orders. 1066 00:52:19,755 --> 00:52:22,315 He got, what we call in the kitchen, slammed. 1067 00:52:23,635 --> 00:52:25,795 I think Ioan's dish could have looked a lot better, 1068 00:52:25,795 --> 00:52:29,635 but I think the sticky toffee apple really worked for me. 1069 00:52:31,355 --> 00:52:34,435 I liked James's flavours. It was nutty and it was chocolate. 1070 00:52:34,435 --> 00:52:36,315 It was lovely. But his ice cream didn't work. 1071 00:52:36,315 --> 00:52:40,435 If you haven't got ice cream, you've got a very nice-tasting cold puddle. 1072 00:52:42,995 --> 00:52:45,875 Right, who stays and who goes? Cos two of them are leaving. 1073 00:52:47,115 --> 00:52:50,555 I've got no regret that I managed to cook something 1074 00:52:50,555 --> 00:52:52,835 my father taught me since I was seven, 1075 00:52:52,835 --> 00:52:56,315 so I think this is good enough. 1076 00:52:57,275 --> 00:52:58,955 It was a really hard day in there. 1077 00:52:58,955 --> 00:53:01,595 Yeah, made mistakes. We'll see what happens. 1078 00:53:02,795 --> 00:53:07,275 Honestly, if I went home today, I would probably be sadder 1079 00:53:07,275 --> 00:53:11,475 than if I'd gone home in any of the previous rounds. 1080 00:53:11,475 --> 00:53:15,155 It's so hard, it's so tough, but, like, every time you come out, 1081 00:53:15,155 --> 00:53:18,035 it's like, "Oh, I want it a little bit more now." 1082 00:53:18,035 --> 00:53:20,555 I'm really on the fence in terms of chances today. 1083 00:53:20,555 --> 00:53:23,075 This is a competition. There can only be one winner. 1084 00:53:24,275 --> 00:53:26,515 I'd be devastated to leave now. Yeah. 1085 00:53:26,515 --> 00:53:28,995 I would like to be here till the end. 1086 00:53:42,915 --> 00:53:47,875 What a massive challenge, and what a huge effort by you ten. 1087 00:53:47,875 --> 00:53:48,955 Well done. 1088 00:53:49,995 --> 00:53:51,755 Four of you were outstanding 1089 00:53:51,755 --> 00:53:53,995 and you're going through to the next round. 1090 00:53:53,995 --> 00:53:55,355 Pookie... 1091 00:53:57,235 --> 00:53:58,475 ..Eddie... 1092 00:53:59,675 --> 00:54:00,875 ..Olayemi... 1093 00:54:02,075 --> 00:54:03,315 ..Radha... 1094 00:54:04,315 --> 00:54:05,875 ..well done, you four. 1095 00:54:05,875 --> 00:54:09,115 You absolutely deserve your place in the competition. 1096 00:54:13,355 --> 00:54:14,995 There were two other people 1097 00:54:14,995 --> 00:54:17,715 who performed really well during service... 1098 00:54:20,555 --> 00:54:23,395 ..and that means they deserve a place in the competition. 1099 00:54:25,635 --> 00:54:26,875 Sarah... 1100 00:54:28,675 --> 00:54:31,155 ..Ioan, well done. 1101 00:54:35,795 --> 00:54:39,675 That now leaves us with you four - 1102 00:54:39,675 --> 00:54:42,915 Holly, James, 1103 00:54:42,915 --> 00:54:46,595 Thomas, Farokh. 1104 00:54:46,595 --> 00:54:49,155 The first person leaving us? 1105 00:54:56,195 --> 00:54:57,515 Holly. 1106 00:54:59,195 --> 00:55:01,195 Holly, you've always dared to be different. 1107 00:55:01,195 --> 00:55:02,875 Your food's been theatrical. 1108 00:55:02,875 --> 00:55:04,915 It didn't quite work out in this round. 1109 00:55:04,915 --> 00:55:08,755 Thank you. Thank you guys so much. Best of luck, guys. 1110 00:55:08,755 --> 00:55:10,835 Thank you. Thanks, Holly. 1111 00:55:16,555 --> 00:55:19,395 The second person leaving us is... 1112 00:55:25,595 --> 00:55:27,715 ..Farokh. 1113 00:55:27,715 --> 00:55:29,675 It's been absolutely wonderful having you. 1114 00:55:29,675 --> 00:55:33,315 Your imagination is incredible. Thank you so very much indeed. 1115 00:55:33,315 --> 00:55:34,515 Great to meet you. 1116 00:55:42,995 --> 00:55:45,075 SHE EXHALES 1117 00:55:45,075 --> 00:55:50,035 I will look back at my time on MasterChef with fondness and love. 1118 00:55:50,035 --> 00:55:52,035 I'm going to cherish this my entire life. 1119 00:55:52,035 --> 00:55:55,595 Like, it's been amazing. It's been so much fun. 1120 00:55:56,835 --> 00:56:00,355 I don't want to go! SHE GROANS 1121 00:56:02,235 --> 00:56:05,395 Ultimately, I feel like I've had my fun, 1122 00:56:05,395 --> 00:56:09,195 I've done my best, and got to the last ten, 1123 00:56:09,195 --> 00:56:11,995 so that's good. That's good, isn't it? That's good. 1124 00:56:19,555 --> 00:56:24,475 We've now got our final eight, and there is lots more to come. 1125 00:56:29,555 --> 00:56:33,195 So unreal! I cannot believe I'm still here! 1126 00:56:34,835 --> 00:56:37,595 I think I've dodged a massive bullet with this challenge. 1127 00:56:37,595 --> 00:56:41,555 Yes, I feel quite privileged to still be here, to be honest. 1128 00:56:43,515 --> 00:56:46,795 I honestly... I thought I was about to faint. 1129 00:56:46,795 --> 00:56:48,715 I'm so glad to be in the final eight. 1130 00:56:48,715 --> 00:56:52,075 Very excited for the next challenge. It'll be great. 1131 00:56:53,235 --> 00:56:55,315 I'm feeling totally blown away. 1132 00:56:55,315 --> 00:56:58,155 I think Pookie and I are going to go out and celebrate tonight. 1133 00:56:58,155 --> 00:57:00,035 Cocktail time! 1134 00:57:00,035 --> 00:57:02,875 SHE LAUGHS Definitely a cocktail! 1135 00:57:09,915 --> 00:57:13,035 Next time, the pressure is on... 1136 00:57:13,035 --> 00:57:15,275 How many minutes left now? 1137 00:57:15,275 --> 00:57:18,315 ..as the final eight fight for their place... 1138 00:57:19,435 --> 00:57:23,675 ..and the chance to cook under a Michelin-starred chef 1139 00:57:23,675 --> 00:57:27,315 at a celebration 100 years in the making. 1140 00:57:27,315 --> 00:57:30,395 Another six, guys. Go, go, go! Let's go! 1141 00:57:30,395 --> 00:57:33,795 I kind of feel like I'm just missing some soldiers 1142 00:57:33,795 --> 00:57:35,555 and maybe some brown sauce.