1
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It's the last
of the MasterChef semifinals.

2
00:00:07,275 --> 00:00:09,115
Every time my name is called,

3
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I am newly astonished
that I'm still hanging on.

4
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I don't want to go home just yet.
I'm having so much fun.

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So keep me!

6
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I'm starting to have
that self-belief,

7
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and getting into the finals
and hopefully lifting that trophy

8
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would kind of seal the deal for me.

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Tonight, just one unique challenge

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stands between
these six outstanding home cooks

11
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and a place in finals week.

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What they've got to do today
is be inspired

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by an extraordinary song -
a Top 40 chart hit.

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They can't have a wobble,
wobble, wobble.

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I need a smack around the face.
We demand a buttery biscuit base.

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Welcome back.

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This year is a very important year.

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It's the year of Her Majesty
the Queen's Platinum Jubilee.

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It's also 100 years of the BBC,

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and we here at MasterChef,

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we have our own
very special anniversary.

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This is ten years since the release
of the single Buttery Biscuit Bass.

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That actually got to number 37
in the charts

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and, along the way, raised
quite a bit of money for charity.

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To help us celebrate
this extraordinary anniversary,

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you've been given a brief...

27
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..and that brief is to cook
a dish inspired by the song

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Buttery Biscuit Bass.

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The song has over 20 different
food references,

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and that means you can cook
something sweet or savoury,

31
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but it's got to be delicious.

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You have one hour and 40 minutes.

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At the end of this,
we will have our five finalists,

34
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and that does mean that
one of you will be going home.

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As you know, we love
the base, base, biscuit base,

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we love the buttery biscuit base.

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Off you go.

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MUSIC: MasterChef Synesthesia
(Buttery Biscuit Bass) by Swedemason

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# I like the base, base, base, base

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# I like the buttery biscuit base

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# I like the base, base,
biscuit base

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# I like the buttery
biscuit base... #

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We're not just looking for
a buttery biscuit base.

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They can go in any direction
they like.

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Their culinary imagination
can go wild.

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# Crunchy base, nutty base

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# Buttery biscuit base

48
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# Acid base, smack around the face

49
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# I like the buttery
biscuit base... #

50
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It can be buttery, toasty,
nutty, crunchy.

51
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It can be jammy, it can be gooey,
it can be slimy,

52
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but I want a bit of wobble.

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# Wobble, wobble, wobble... #

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I don't care what it is,
as long as it's got more oomph.

55
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# It needs more oomph

56
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# That base, that base,
that base... #

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We want it to be fun
and adventurous,

58
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but there's a lot riding on this -

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a place in finals week.

60
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The brief for this dish
is absolutely hilarious.

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I mean, the song is running through
my head, and I'm not a fan of it

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because it's just so annoying.

63
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But I'm actually really excited,
because it's fun, it's creative,

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it's inventive, it's crazy.

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# I like the buttery biscuit base. #

66
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How old were you when
Buttery Biscuit Bass first came out?

67
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Um, I think I was 13. Yeah.

68
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What's your dish?

69
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So my dish is a tropical cheesecake.

70
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It's not going to be presented
in a typical cheesecake style.

71
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When me and my brother were younger,

72
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my mum used to make us
dippy eggs and soldiers

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for breakfast every morning
so, when I think of something

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buttery, it just takes me back
to buttery toast with dippy egg.

75
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So I'm trying to represent that,

76
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and then I'm doing that
with an oat and honey crumb,

77
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so that's the toasty element

78
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an "oomph"
mango and passion fruit sorbet,

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and then a "smack around the face"
lime gimlet cocktail.

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Radha is taking inspiration
from Glynn Purnell,

81
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who she worked with
in the last round,

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and her memories of a boiled egg
and soldiers.

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What we've got is an eggshell,

84
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and the white of the egg inside is
going to be

85
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the cheesy bit of the cheesecake,

86
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the yolk of the egg is going
to be mango and passion fruit

87
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and should be bright yellow,

88
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and our toast is a buttery biscuit.

89
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I think that is fabulous!

90
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I feel like my dish connects
to the brief very, very well

91
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because I, literally, worked through
some of the words

92
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that came out of that cringey song.

93
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So, yeah, I'm throwing a lot at it.

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I just need to show them
how good I am.

95
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So today, I'm making chocolate,
peanut and strawberry tart,

96
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and then there will be popcorn
ice cream, as well as a berry foam.

97
00:05:06,795 --> 00:05:10,235
Where did chocolate, peanut
and strawberry come from?

98
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The peanut and the popcorn
came from my childhood,

99
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and it was a snack we would buy
on the way to school

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with our pocket money.

101
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But the strawberry element

102
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came from my love of peanut butter
and jelly sandwich.

103
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Which bits of our song feature
in your dish?

104
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There will be a pate sable biscuit,
so that's a crunchy element.

105
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I'm going to be smacking your face
with some Cameroon pepper

106
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as well as some lemon in the mousse.

107
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A massive amount of work from
Olayemi - she's making tart cases,

108
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she's making an ice cream
flavoured with popcorn,

109
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she's making jellies, jams, foams,

110
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she's making ganache from chocolate.

111
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There's a huge amount going on here.

112
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To make it into the finals, I'm
giving it everything that I've got.

113
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I've got, like, seven or eight
kinds of cheese, um...

114
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Not that I need them,
but I am putting them in.

115
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It's just the combination in a tart

116
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of chocolate, nuts and strawberry
is troubling me.

117
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I'm not quite sure how all
of those things go together.

118
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35 minutes gone, please.

119
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If you need more oomph,
do it quickly.

120
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I remember studying
in Merchant Navy College

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when Buttery Biscuit Bass came out,
and we played it quite a lot.

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It makes me smile

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and now, ten years later, here I am,

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cooking a brief based around
a buttery biscuit base

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for John and Gregg,
so it's kind of surreal.

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Eddie is giving us
a baked cheesecake.

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On top of the cheesecake, he is
going to do beautiful poached pear.

128
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On the side of that,
we've got a malty ice cream

129
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and then we've got
a white chocolate sauce

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he's going to pour across the
whole lot.

131
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Eddie's decided to throw a couple
of curveballs into the mix as well.

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We've got Gorgonzola, which is
a blue cheese,

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actually in the cheesecake,

134
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and he's got star anise and vanilla
going into the poaching liquid

135
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for the pear.

136
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I mean,
he is going for big, bold flavours.

137
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Tell us about the inspiration
for the cheesecake.

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From the age of about 14,

139
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I've always loved the idea
of baked New York cheesecake.

140
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I started making them at a young age
and travelling to New York as well.

141
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There's a nice cheesecake shop
there, Eileen's Special Cheesecake,

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and I used to love eating those.

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Baked cheesecake, set and cut,

144
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ready in an hour and 40 minutes?

145
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Yeah. Is that doable?

146
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The cheesecake should set.
That's the main concern.

147
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What's the backstop
if the cheesecake doesn't set?

148
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There's no backstop today.

149
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You've still got to poach a pear
and do ice cream. Yeah, yeah.

150
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You've maybe got
a buttery biscuit base.

151
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Eddie, good luck. Thank you.

152
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It's a technically challenging dish.

153
00:07:54,075 --> 00:07:56,515
I think most cheesecakes
are set cheesecakes,

154
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so this is difficult in the time,

155
00:07:58,315 --> 00:08:01,355
but I think the texture of a baked
cheesecake is really nice.

156
00:08:05,435 --> 00:08:08,475
What are they? I've not seen them
for years. They're like lychees.

157
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Rambutan. Rambutan!
Yeah, it is rambutan.

158
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When they sent me the brief,
oh, it made my head spinning.

159
00:08:16,755 --> 00:08:19,155
It's quite catchy, isn't it?

160
00:08:20,675 --> 00:08:23,755
At first, I thought, "Oh,
I'll do some seafood dish,"

161
00:08:23,755 --> 00:08:26,595
but, hmm, is that too normal?

162
00:08:26,595 --> 00:08:32,035
Pookie is doing us a classic
savoury dish but as a dessert.

163
00:08:33,075 --> 00:08:34,675
What we have is a dessert

164
00:08:35,315 --> 00:08:38,155
inside a scallop shell
that looks like a scallop.

165
00:08:39,155 --> 00:08:42,395
My dish is going to be
tropical fruit.

166
00:08:43,435 --> 00:08:46,955
I'm going to use cream cheese
and rambutan

167
00:08:46,955 --> 00:08:50,115
and then set it
into the shape of the scallop.

168
00:08:51,515 --> 00:08:53,995
It will be scallop in Pookie-land.

169
00:08:54,995 --> 00:08:56,235
So it's not a scallop.

170
00:09:00,235 --> 00:09:03,955
She is taking pineapple-flavoured
yoghurt, spherifying it

171
00:09:03,955 --> 00:09:06,595
and turning it to look like
the roe of a scallop.

172
00:09:06,595 --> 00:09:09,355
When you open that up,
it'll actually ooze out the sauce.

173
00:09:11,475 --> 00:09:13,475
Then we've got
peanut butter biscuit crumb,

174
00:09:13,475 --> 00:09:15,515
so it looks like it's on the sand.

175
00:09:17,435 --> 00:09:19,395
If she can actually recreate
the look,

176
00:09:19,395 --> 00:09:21,155
which I think she's going to do,

177
00:09:21,155 --> 00:09:24,035
of a properly baked scallop,
John, that's extraordinary.

178
00:09:26,915 --> 00:09:28,315
Before we gave you the song,

179
00:09:28,315 --> 00:09:30,675
had you ever heard
Buttery Biscuit Bass? Nope.

180
00:09:30,675 --> 00:09:33,195
Never heard it?
Never heard it before,

181
00:09:33,195 --> 00:09:37,035
and I just heard that
to celebrate ten years, the song,

182
00:09:37,035 --> 00:09:40,875
and it's actually my ten-year
wedding anniversary as well,

183
00:09:40,875 --> 00:09:43,835
same time, but, because I'm in
the MasterChef kitchen,

184
00:09:43,835 --> 00:09:45,995
so I didn't have time to cook
for my husband.

185
00:09:45,995 --> 00:09:51,595
So I used this occasion to
celebrate, both for you and for me.

186
00:09:51,595 --> 00:09:54,515
You're going to have
the buttery biscuit base.

187
00:09:54,515 --> 00:09:57,995
You're going to have nutty base,
with the peanut butter.

188
00:09:57,995 --> 00:10:01,035
You're going to have the jelly,
like, sort of, wobbly bit,

189
00:10:01,035 --> 00:10:04,675
so I think you're going to find
quite a lot of elements in it.

190
00:10:05,715 --> 00:10:07,715
This is extraordinary, Pookie.

191
00:10:07,995 --> 00:10:09,555
I hope it tastes delicious.

192
00:10:09,555 --> 00:10:12,275
I think so.
I think it tastes delicious.

193
00:10:16,835 --> 00:10:20,115
You have just 30 minutes
left, 30 minutes left.

194
00:10:23,715 --> 00:10:25,835
It's a really interesting brief.

195
00:10:25,835 --> 00:10:27,675
There's a huge opportunity for us

196
00:10:27,675 --> 00:10:30,115
to demonstrate
that we're thinking out of the box.

197
00:10:30,115 --> 00:10:33,115
I like to push myself.
I like to have that creative flair,

198
00:10:33,115 --> 00:10:36,675
and I think just the experiential
element of this

199
00:10:36,835 --> 00:10:39,315
will be, hopefully,
something that stands out today.

200
00:10:41,275 --> 00:10:42,435
Ioan, what's your dish?

201
00:10:42,435 --> 00:10:44,155
I'm calling it fruity dodger.

202
00:10:44,155 --> 00:10:48,555
So it's a take on a classic
UK biscuit. Go on.

203
00:10:48,555 --> 00:10:53,035
It is a goat's cheese
and Manuka honey dome

204
00:10:53,035 --> 00:10:56,035
with a raspberry puree
in the middle,

205
00:10:56,035 --> 00:10:59,595
served on a ginger and lemon
shortbread biscuit crumb

206
00:10:59,595 --> 00:11:02,155
with basil gel.

207
00:11:02,155 --> 00:11:05,395
Where the hecky-decky
did you get this idea from?

208
00:11:05,395 --> 00:11:06,835
Somewhere in my head.

209
00:11:06,835 --> 00:11:10,875
That's me as a personality -
classical but slightly quirky.

210
00:11:14,875 --> 00:11:16,795
This is exactly what we expect
from Ioan.

211
00:11:16,795 --> 00:11:19,035
He takes a classic idea,
like a Jammie Dodger,

212
00:11:19,035 --> 00:11:21,475
and turns it into something
completely unexpected.

213
00:11:21,475 --> 00:11:24,715
This is going to be all reliant
upon that cream cheese dome

214
00:11:24,715 --> 00:11:26,075
coming out perfectly.

215
00:11:26,075 --> 00:11:28,355
It can't all just be creamy
and slippery.

216
00:11:28,355 --> 00:11:30,195
It's got to have some sort
of texture to it.

217
00:11:31,195 --> 00:11:32,915
We know the sort of cook Ioan is.

218
00:11:32,915 --> 00:11:35,475
I'll give him the benefit of the
doubt but, right now,

219
00:11:35,475 --> 00:11:38,515
I'm not sure about goat's cheese,
ginger, raspberry and basil.

220
00:11:38,515 --> 00:11:40,355
It just sounds odd to me.

221
00:11:42,595 --> 00:11:46,475
This brief I found extremely
challenging.

222
00:11:46,475 --> 00:11:49,475
I want to talk about the things
that they talk about in the song

223
00:11:49,475 --> 00:11:51,715
but maybe put a little bit
of a different spin on it.

224
00:11:51,715 --> 00:11:55,395
So I think my brain just works a
little bit differently to other

225
00:11:55,395 --> 00:11:58,435
people's because, you know, having
chatted to my fellow contestants,

226
00:11:58,435 --> 00:12:00,995
I'm the only one
who interpreted it like this,

227
00:12:00,995 --> 00:12:02,795
so I'm a little bit scared
about that.

228
00:12:05,235 --> 00:12:07,875
You're the only person
cooking a savoury dish.

229
00:12:07,875 --> 00:12:12,795
When I first heard the song,
immediately, to me, buttery is mash.

230
00:12:12,795 --> 00:12:14,915
I just thought,
"Oh, nice, buttery mash."

231
00:12:14,915 --> 00:12:17,275
So I've got some bone marrow
going in the mash as well,

232
00:12:17,275 --> 00:12:19,675
and then there was "gooey"
in there, and "soft",

233
00:12:19,675 --> 00:12:22,995
so I thought, like, a really soft
beef cheek, nice and gooey,

234
00:12:22,995 --> 00:12:24,355
with a really rich sauce.

235
00:12:24,355 --> 00:12:26,595
I actually didn't even think
about pudding.

236
00:12:26,595 --> 00:12:28,875
Now I'm thinking that was maybe
a mistake.

237
00:12:28,875 --> 00:12:30,715
The thing for you now, you've got to
make sure

238
00:12:31,115 --> 00:12:33,595
that's presented beautifully. Yes.
As you say, it's beef and mash.

239
00:12:33,595 --> 00:12:36,915
It is. And how good can beef and
mash be, Sarah? Pretty damn good.

240
00:12:36,915 --> 00:12:38,075
Pretty damn good.

241
00:12:41,195 --> 00:12:44,315
In a room full of beautiful
luxury desserts,

242
00:12:44,315 --> 00:12:46,355
Sarah is doing a beef stew.

243
00:12:47,795 --> 00:12:50,035
I love the sound
of Sarah's dish though -

244
00:12:50,035 --> 00:12:52,355
bone marrow mash, absolutely yummy.

245
00:12:52,355 --> 00:12:54,915
I mean, bone marrow gives
a big beef flavour

246
00:12:54,915 --> 00:12:57,235
and it acts almost like
extra butter.

247
00:12:58,315 --> 00:13:01,195
She's got a beef cheek, which she's
cooked in a pressure cooker,

248
00:13:01,195 --> 00:13:03,035
and she's going to take
that lovely sauce

249
00:13:03,035 --> 00:13:05,035
and she needs to
reduce it right down

250
00:13:05,035 --> 00:13:07,275
to make it really,
really sticky on the outside.

251
00:13:07,915 --> 00:13:10,835
She's going to take the carrots
and roll it in a crumble.

252
00:13:10,835 --> 00:13:11,955
There's the crunch.

253
00:13:11,955 --> 00:13:14,395
I mean, she's being very,
very clever about the brief.

254
00:13:14,395 --> 00:13:17,275
What she's got to do now
is make it refined and elegant.

255
00:13:18,795 --> 00:13:21,315
Listen, you have 15 minutes left.

256
00:13:21,315 --> 00:13:23,355
All right, great creations
on the way.

257
00:13:23,355 --> 00:13:25,315
But you've got 15 minutes
to finish it.

258
00:13:26,275 --> 00:13:28,435
Tarts in. They going
to be cooked in time?

259
00:13:28,435 --> 00:13:30,035
Yeah. Sure? Yeah.

260
00:13:30,035 --> 00:13:31,035
Go, go, go.

261
00:13:32,235 --> 00:13:33,915
Waiting to see what
the cheesecake's like

262
00:13:33,915 --> 00:13:35,635
when it comes out of the freezer.

263
00:13:35,635 --> 00:13:38,115
Leaving it in there
for as long as I can.

264
00:13:40,235 --> 00:13:43,035
So I've still got to do
a raspberry tuile.

265
00:13:43,035 --> 00:13:45,035
I am as happy as I can be.

266
00:13:50,755 --> 00:13:52,715
Oh, my God, I've got the shakes.

267
00:13:53,635 --> 00:13:55,635
You have four minutes.

268
00:13:55,635 --> 00:13:56,635
Whatever you're doing,

269
00:13:56,635 --> 00:13:59,075
finish it in four minutes, please.

270
00:14:03,075 --> 00:14:05,155
Giant scallop, King scallop.

271
00:14:08,835 --> 00:14:11,075
This is the moment of truth and...

272
00:14:12,275 --> 00:14:13,555
That's not bad, is it?

273
00:14:16,355 --> 00:14:18,195
Final 60 seconds.

274
00:14:23,995 --> 00:14:25,835
I'm quite literally trembling.

275
00:14:27,355 --> 00:14:28,715
GREGG: Finishing touches.

276
00:14:32,195 --> 00:14:33,395
That's it!

277
00:14:33,395 --> 00:14:35,435
Your time is up, stop now.

278
00:14:35,435 --> 00:14:37,035
Thank you, everybody.

279
00:14:43,715 --> 00:14:46,395
First up, is marketing
consultant Sarah,

280
00:14:46,395 --> 00:14:49,075
whose savoury
interpretation of the brief

281
00:14:49,075 --> 00:14:50,795
is braised beef cheek

282
00:14:50,795 --> 00:14:53,915
with an oatmeal and chestnut
brown butter crumble,

283
00:14:53,915 --> 00:14:55,955
buttery bone marrow mash,

284
00:14:55,955 --> 00:14:58,155
a deep-fried potato nest,

285
00:14:58,155 --> 00:15:00,155
crumbed confit carrots

286
00:15:00,155 --> 00:15:03,075
and chard leeks with
a horseradish emulsion...

287
00:15:04,115 --> 00:15:06,155
..finished with a beef sauce.

288
00:15:12,275 --> 00:15:16,075
Your ox cheek is really soft
and falling apart.

289
00:15:16,075 --> 00:15:18,675
The sauce that you've got
over it is really rich

290
00:15:18,675 --> 00:15:20,635
and it's got
a beautiful shine to it.

291
00:15:20,635 --> 00:15:23,315
You need a little bit more work
on how you're gonna make

292
00:15:23,315 --> 00:15:25,835
that a beautiful-looking dish
because I think it tastes great.

293
00:15:25,835 --> 00:15:28,155
OK. What I'm loving

294
00:15:28,155 --> 00:15:32,635
is this pinhead oatmeal chestnut
crumb gives you a texture,

295
00:15:32,635 --> 00:15:35,595
but it also gives you a different
flavour with everything you eat.

296
00:15:35,595 --> 00:15:37,995
Sweet carrot with the crumb,
sort of almost like cereal.

297
00:15:37,995 --> 00:15:40,435
I've got this sort of lovely,
almost like I've got

298
00:15:40,435 --> 00:15:42,755
a biscuit with my piece of beef.

299
00:15:42,755 --> 00:15:44,995
Your mash is lovely and buttery

300
00:15:44,995 --> 00:15:47,355
and I'm really, really impressed

301
00:15:47,355 --> 00:15:50,035
that you actually
went with a savoury dish.

302
00:15:50,035 --> 00:15:52,035
It's daring, it's brave.

303
00:15:52,035 --> 00:15:53,115
It's delicious.

304
00:15:53,115 --> 00:15:54,595
It needs to look smarter.

305
00:15:57,075 --> 00:15:58,555
They need everything, right?

306
00:15:58,555 --> 00:16:01,115
So I've given them flavour,
I've given them the brief,

307
00:16:01,115 --> 00:16:02,635
but I haven't given
them presentation

308
00:16:02,635 --> 00:16:04,995
and that might be my downfall.

309
00:16:08,075 --> 00:16:13,315
Scallop in Pookie-land is Pookie's
sweet take on a baked scallop,

310
00:16:13,315 --> 00:16:16,395
a rambutan and lychee
cream cheese mousse

311
00:16:16,395 --> 00:16:18,635
topped with pineapple paste,

312
00:16:18,635 --> 00:16:20,875
a chilli and pineapple cookie crumb,

313
00:16:20,875 --> 00:16:22,835
chilli pearls...

314
00:16:22,835 --> 00:16:25,475
..and lychee tuile coral,

315
00:16:25,475 --> 00:16:27,355
with pineapple yoghurt roe.

316
00:16:28,955 --> 00:16:31,035
Served on peanut butter sand...

317
00:16:32,035 --> 00:16:33,435
..with a rum cocktail...

318
00:16:35,275 --> 00:16:37,515
..and pineapple magic dust.

319
00:16:37,515 --> 00:16:39,755
GREGG CHUCKLES
What's that?

320
00:16:39,755 --> 00:16:41,475
Welcome to Pookie-land.

321
00:16:47,475 --> 00:16:50,235
Pookie, when you put
your technical ability

322
00:16:50,235 --> 00:16:51,755
with your imagination

323
00:16:51,755 --> 00:16:53,955
and you come up
with something like this,

324
00:16:53,955 --> 00:16:56,555
I am gobsmacked.

325
00:16:56,555 --> 00:16:58,635
I think this is so clever...

326
00:16:59,475 --> 00:17:00,835
..but it also tastes great.

327
00:17:02,315 --> 00:17:03,755
The mousse in the middle,

328
00:17:03,755 --> 00:17:06,355
you can slice it
like you can slice a scallop.

329
00:17:06,355 --> 00:17:07,955
The texture is very, very good.

330
00:17:07,955 --> 00:17:09,915
The thing I love the most

331
00:17:09,915 --> 00:17:11,675
is this pineapple yoghurt,

332
00:17:11,675 --> 00:17:14,275
which is the sauce
of the whole thing.

333
00:17:14,275 --> 00:17:15,395
Incredible.

334
00:17:16,795 --> 00:17:17,955
I love your flavours.

335
00:17:17,955 --> 00:17:19,995
And really, really clever.

336
00:17:19,995 --> 00:17:21,755
I mean, that actually
looks like sand

337
00:17:21,755 --> 00:17:23,475
and you put it in your mouth

338
00:17:23,475 --> 00:17:26,315
and it actually turns into
salty peanut butter on your tongue.

339
00:17:26,315 --> 00:17:30,595
I love the addition of chilli
with that pineapple and rambutan,

340
00:17:30,595 --> 00:17:32,795
It tastes amazing and looks great.

341
00:17:36,475 --> 00:17:39,275
It was a risky dish to take on,

342
00:17:39,275 --> 00:17:42,755
and I think it paid off
because they love the flavour.

343
00:17:42,755 --> 00:17:45,995
I definitely take John
and Gregg to Pookie-land!

344
00:17:49,115 --> 00:17:52,715
Law graduate Radha's
egg and soldiers dessert

345
00:17:52,715 --> 00:17:55,355
is a mango and
passion fruit cheesecake

346
00:17:55,355 --> 00:17:56,955
served in an egg shell

347
00:17:56,955 --> 00:17:59,755
with an oat and
honey biscuit soldier,

348
00:17:59,755 --> 00:18:01,315
an oat and honey crumb...

349
00:18:02,235 --> 00:18:03,675
..passion fruit curd...

350
00:18:04,675 --> 00:18:07,115
..mango soaked in prosecco...

351
00:18:07,115 --> 00:18:09,995
..and a mango and
passion fruit sorbet

352
00:18:09,995 --> 00:18:12,795
served with a lime gimlet cocktail.

353
00:18:18,315 --> 00:18:21,755
On this plate, there is some real
majesty, I really like it.

354
00:18:22,875 --> 00:18:25,035
Your oaty biscuit, I think is great

355
00:18:25,035 --> 00:18:27,195
because you can actually
dip it in the egg.

356
00:18:27,195 --> 00:18:30,155
It doesn't break and it's
not dry, so that's wonderful.

357
00:18:30,155 --> 00:18:32,915
Your mango with prosecco
around the outside is inspired

358
00:18:32,915 --> 00:18:34,715
because it starts to
fizz in your mouth

359
00:18:34,715 --> 00:18:36,955
and then gives you
the lovely sweetness of mango.

360
00:18:36,955 --> 00:18:38,115
It's delicious.

361
00:18:39,235 --> 00:18:42,715
That little cocktail there
should come with a health warning.

362
00:18:42,715 --> 00:18:45,235
That is dangerous.
RADHA CHUCKLES

363
00:18:45,235 --> 00:18:49,555
Your cheesecake mix is a beautiful
combination of tropical fruits

364
00:18:49,555 --> 00:18:52,715
and a creamy cheesiness
with quite a bit of vanilla.

365
00:18:52,715 --> 00:18:55,035
The explosion of flavour
in your sorbet is beautiful.

366
00:18:55,035 --> 00:18:58,795
Powerful mango,
finished with sharp passion fruit.

367
00:18:58,795 --> 00:19:00,435
I love these flavours.

368
00:19:02,275 --> 00:19:04,435
I don't want to get too confident
and complacent,

369
00:19:04,435 --> 00:19:06,195
but I'm feeling good.

370
00:19:06,195 --> 00:19:08,155
I want to drink the prosecco.

371
00:19:08,155 --> 00:19:09,675
So if I do go home,

372
00:19:09,675 --> 00:19:11,315
it's just because everyone else,

373
00:19:11,315 --> 00:19:13,915
you know, is so amazing
and so talented.

374
00:19:13,915 --> 00:19:15,875
But no, I'm feeling happy
with myself.

375
00:19:19,835 --> 00:19:24,475
Project manager Olayemi's buttery
biscuit base-inspired dessert

376
00:19:24,475 --> 00:19:28,155
is a chocolate, peanut butter
and strawberry jam tart,

377
00:19:28,155 --> 00:19:29,995
topped with balsamic vinegar

378
00:19:29,995 --> 00:19:32,195
and pepper-soaked strawberries,

379
00:19:32,195 --> 00:19:34,115
a tart of fresh strawberries,

380
00:19:34,115 --> 00:19:37,195
peanuts, popcorn
and strawberry mousse

381
00:19:37,195 --> 00:19:41,315
and popcorn ice cream -
also served in a tart case.

382
00:19:45,395 --> 00:19:48,075
Olayemi, there's a huge amount
of work on this plate.

383
00:19:48,075 --> 00:19:49,675
You've done lovely pastry,

384
00:19:49,675 --> 00:19:52,115
which is very,
very crisp and buttery,

385
00:19:52,115 --> 00:19:54,795
but it is a little bit thick.

386
00:19:54,795 --> 00:19:57,395
You've got a really lovely,
light strawberry mousse.

387
00:19:57,395 --> 00:19:59,035
I really like that.

388
00:19:59,035 --> 00:20:01,675
The tart with the strawberry jam
and the chocolate...

389
00:20:01,675 --> 00:20:03,555
The chocolate and strawberry,
I can cope with,

390
00:20:03,555 --> 00:20:05,795
but because the peanuts
have been added to it,

391
00:20:05,795 --> 00:20:07,875
it's just also very, very rich.

392
00:20:09,195 --> 00:20:13,635
The one I'm really struggling with
is strawberries and peanuts... Yep.

393
00:20:13,635 --> 00:20:16,275
..because that strawberry is not
strawberry jam, it's a strawberry.

394
00:20:16,275 --> 00:20:19,115
Hm, yeah. You've got a mouthful
of juice and salted peanut.

395
00:20:19,115 --> 00:20:21,155
It's an odd combination.

396
00:20:21,155 --> 00:20:24,115
But I love this popcorn ice cream.

397
00:20:24,115 --> 00:20:28,275
It tastes like you're dipping into
sweetened popcorn at the cinema.

398
00:20:28,275 --> 00:20:30,395
Absolutely delightful.

399
00:20:30,395 --> 00:20:33,435
I like individual bits without
liking everything together.

400
00:20:33,435 --> 00:20:34,475
Yeah.

401
00:20:36,475 --> 00:20:39,875
I think I've pushed the boat out
too much in terms of the flavour,

402
00:20:39,875 --> 00:20:42,315
so I've put things they didn't
expect together.

403
00:20:42,315 --> 00:20:46,115
So yes, I am nervous about that
and it could be the thing

404
00:20:46,115 --> 00:20:47,995
that sends me home,
but I don't know.

405
00:20:50,395 --> 00:20:53,675
Marine pilot Eddie has made
a baked cheesecake

406
00:20:53,675 --> 00:20:55,995
with gorgonzola and lemon thyme

407
00:20:55,995 --> 00:20:58,915
on a hazelnut praline biscuit base,

408
00:20:58,915 --> 00:21:00,915
with pear poached in vanilla,

409
00:21:00,915 --> 00:21:04,275
star anise and Poire William
pear liqueur,

410
00:21:04,275 --> 00:21:07,275
pear gel, a hazelnut crumb,

411
00:21:07,275 --> 00:21:09,915
caramelised white chocolate sauce

412
00:21:09,915 --> 00:21:11,955
and a malted milk ice cream.

413
00:21:17,275 --> 00:21:19,075
Love the lemon thyme running
through the cheesecake,

414
00:21:19,075 --> 00:21:20,635
with that bit of blue cheese.

415
00:21:20,635 --> 00:21:22,115
I think that's very, very clever.

416
00:21:22,115 --> 00:21:24,795
And I love the salty base
that sits on the bottom

417
00:21:24,795 --> 00:21:26,395
because it is really salty

418
00:21:26,395 --> 00:21:28,795
and it is like
a cracker with my cheese.

419
00:21:28,795 --> 00:21:31,835
Sitting next to that is a pear
poached with star anise,

420
00:21:31,835 --> 00:21:35,515
aniseed in Poire William,
which is nd another. Grown-up bit
of liquor -

421
00:21:35,515 --> 00:21:36,955
like, booze.

422
00:21:36,955 --> 00:21:38,995
I think it's a great combination.

423
00:21:38,995 --> 00:21:41,195
I. Love. It.

424
00:21:43,035 --> 00:21:46,275
It has hidden layers of flavour

425
00:21:46,275 --> 00:21:50,155
that you don't expect from
a relatively simple-looking dish.

426
00:21:50,155 --> 00:21:53,195
Inside that cheesecake is
quite a bit of blue cheese,

427
00:21:53,195 --> 00:21:55,675
but it actually does work
with the sweet,

428
00:21:55,675 --> 00:21:57,875
almost toffee sauce you
put across the top.

429
00:21:57,875 --> 00:22:00,515
Your ice cream is so creamy
and so smooth,

430
00:22:00,515 --> 00:22:03,875
and it tastes like
a bedtime milky drink.

431
00:22:03,875 --> 00:22:06,595
I thought it looked a little safe
until I tasted it,

432
00:22:06,595 --> 00:22:08,915
and I realised
it was anything but safe.

433
00:22:08,915 --> 00:22:09,915
Thank you.

434
00:22:11,275 --> 00:22:14,515
I wanted to make a dessert
which was different.

435
00:22:14,515 --> 00:22:16,515
And I was thinking
outside of the box.

436
00:22:16,515 --> 00:22:18,995
So to pull it off,
I'm just over the moon.

437
00:22:20,915 --> 00:22:23,835
Finally, it's marketing
manager Ioan,

438
00:22:23,835 --> 00:22:27,715
whose biscuit-inspired dessert
is the Fruity Dodger -

439
00:22:27,715 --> 00:22:30,275
a goat's cheese and
manuka honey dome

440
00:22:30,275 --> 00:22:31,995
with a raspberry centre

441
00:22:31,995 --> 00:22:34,875
on a ginger and lemon
shortbread crumb,

442
00:22:34,875 --> 00:22:37,675
with basil gel,
pickled raspberries...

443
00:22:38,675 --> 00:22:40,115
..raspberry tuile

444
00:22:40,115 --> 00:22:42,355
and a raspberry liqueur sorbet.

445
00:22:48,115 --> 00:22:50,875
Inside that pretty, white dome

446
00:22:50,875 --> 00:22:56,035
is a lovely, concentrated
flavour of raspberry.

447
00:22:56,035 --> 00:22:59,235
And when you eat it with that ginger
crumb sitting underneath it,

448
00:22:59,235 --> 00:23:03,675
it does taste like that lovely
biscuit that you are inspired by.

449
00:23:03,675 --> 00:23:05,675
And I love that.

450
00:23:05,675 --> 00:23:09,355
But that cream cheese dome,
for me, needs a bit more texture.

451
00:23:09,355 --> 00:23:11,995
Mm-hmm. It's really quite runny,

452
00:23:11,995 --> 00:23:15,035
and I don't think you need
that basil on there.

453
00:23:15,035 --> 00:23:17,995
I think it does detract
from the rest of the dish.

454
00:23:17,995 --> 00:23:21,155
I really like the basil,
unlike John,

455
00:23:21,155 --> 00:23:22,795
because the basil's
been sweetened.

456
00:23:22,795 --> 00:23:25,715
Mm-hmm. Love, love,
love this sorbet.

457
00:23:25,715 --> 00:23:28,755
This sorbet tastes to me
like raspberry sherbet.

458
00:23:30,075 --> 00:23:33,355
I think you've got
glorious flavours here.

459
00:23:33,355 --> 00:23:35,555
I think we need more texture.

460
00:23:37,995 --> 00:23:40,795
There was definitely
an added pressure today.

461
00:23:40,795 --> 00:23:42,475
I'm glad that it's over.

462
00:23:42,475 --> 00:23:45,315
Judges' feedback was
positive, in the main.

463
00:23:45,315 --> 00:23:46,755
Hopefully, it's good news.

464
00:23:50,435 --> 00:23:53,035
A brilliant way to spend a tenth
anniversary

465
00:23:53,035 --> 00:23:54,595
of Buttery Biscuit Bass.

466
00:23:54,595 --> 00:23:55,875
They did an extraordinary job,

467
00:23:55,875 --> 00:23:58,955
but look, this is the last
of this year's semifinals

468
00:23:58,955 --> 00:24:01,155
and we are looking
for our five finalists.

469
00:24:02,555 --> 00:24:04,235
I look at Radha's dish today

470
00:24:04,235 --> 00:24:06,475
and I think that looks like
it should grace

471
00:24:06,475 --> 00:24:07,755
a fine dining restaurant.

472
00:24:07,755 --> 00:24:10,155
It had style, it showed technique.

473
00:24:10,155 --> 00:24:12,555
I think that was
absolutely fantastic.

474
00:24:12,555 --> 00:24:14,235
Put her through. Put her through.

475
00:24:14,235 --> 00:24:15,555
Radha's into finals week.

476
00:24:16,955 --> 00:24:18,395
Right, Eddie...

477
00:24:18,395 --> 00:24:20,875
I couldn't believe all that flavour
and all that elegance

478
00:24:20,875 --> 00:24:22,715
was coming out of
a slice of cheesecake.

479
00:24:22,715 --> 00:24:25,395
I thought it was a really
sophisticated dish

480
00:24:25,395 --> 00:24:29,395
which tiptoed between sweet
and savoury brilliantly well.

481
00:24:29,395 --> 00:24:30,835
Finals place for Eddie.

482
00:24:32,035 --> 00:24:35,315
Pookie took a pineapple, a lychee

483
00:24:35,315 --> 00:24:39,955
and a rambutan and turned
it into a scallop in a shell.

484
00:24:39,955 --> 00:24:43,435
It's, it's extraordinary,
it's phantasmagorical,

485
00:24:43,435 --> 00:24:45,315
but it also tasted good.

486
00:24:45,315 --> 00:24:47,475
So Pookie's going through.

487
00:24:47,475 --> 00:24:53,155
We've now got to make a decision
between Olayemi, Sarah and Ioan.

488
00:24:53,155 --> 00:24:55,475
Sarah was the only one
to do a savoury dish.

489
00:24:55,475 --> 00:24:56,595
It tasted great.

490
00:24:56,595 --> 00:24:59,195
Really nicely cooked ox cheeks
with mashed potato,

491
00:24:59,195 --> 00:25:01,115
a rich gravy,
vegetables on the side.

492
00:25:01,115 --> 00:25:03,315
What I really love was that crumb.

493
00:25:03,315 --> 00:25:04,955
I mean, it was wonderful.

494
00:25:04,955 --> 00:25:05,955
Absolutely wonderful.

495
00:25:05,955 --> 00:25:08,795
But Sarah's got to get
her presentation right.

496
00:25:08,795 --> 00:25:12,875
Olayemi put a lot of work in
and gave us three separate tarts.

497
00:25:12,875 --> 00:25:14,875
One of them had strawberry
and chocolate,

498
00:25:14,875 --> 00:25:16,115
which I actually liked.

499
00:25:16,115 --> 00:25:17,755
We had a popcorn ice cream,

500
00:25:17,755 --> 00:25:19,955
which I thought
was absolutely lovely.

501
00:25:19,955 --> 00:25:23,035
The next tart,
peanuts and strawberry,

502
00:25:23,035 --> 00:25:25,235
I just could not get on with at all.

503
00:25:25,235 --> 00:25:28,515
All of that coming together
was just way too much.

504
00:25:28,515 --> 00:25:31,395
There is no doubt that
Ioan is full of creativity,

505
00:25:31,395 --> 00:25:34,955
and in this round, we end up
with a goat's cheese dome

506
00:25:34,955 --> 00:25:36,115
filled with jam?

507
00:25:36,115 --> 00:25:37,635
I mean, it's great.

508
00:25:37,635 --> 00:25:39,875
Not a fan of the basil on the side.

509
00:25:39,875 --> 00:25:41,475
Really like the intense
raspberry flavour,

510
00:25:41,475 --> 00:25:43,675
both in the jam and the sorbet.

511
00:25:43,675 --> 00:25:46,515
But there was a problem with texture
there with Ioan's dish

512
00:25:46,515 --> 00:25:49,435
because that dome
needed to be firmer.

513
00:25:49,435 --> 00:25:51,435
We're finding this tough,
and so we should.

514
00:25:51,435 --> 00:25:53,075
This is a big decision.

515
00:25:53,075 --> 00:25:55,835
This is for a place
in the final five.

516
00:25:57,675 --> 00:26:00,395
I think this would be the worst
time to go home

517
00:26:00,395 --> 00:26:02,835
because it's within
touching distance.

518
00:26:02,835 --> 00:26:05,475
So yeah, I would be crushed
if I went home today.

519
00:26:06,475 --> 00:26:08,915
In terms of being confident
as to whether or not

520
00:26:08,915 --> 00:26:12,275
I'll get a place in the finals,
I don't know where to place myself,

521
00:26:12,275 --> 00:26:14,155
I can only hope I've done enough.

522
00:26:15,875 --> 00:26:18,675
I think I've cooked something
really appealing today.

523
00:26:18,675 --> 00:26:21,755
Hopefully, the
judges' decision will be...

524
00:26:22,755 --> 00:26:24,755
..the right one.
IOAN LAUGHS

525
00:26:33,995 --> 00:26:36,355
Brilliantly well done,
all six of you.

526
00:26:36,355 --> 00:26:41,035
What a lovely way to celebrate
our own personal anniversary,

527
00:26:41,035 --> 00:26:44,475
ten years of the
Buttery Biscuit Bass! Fabulous.

528
00:26:44,995 --> 00:26:47,915
As you know, there are only
five places in finals week.

529
00:26:51,595 --> 00:26:53,435
The person leaving us is...

530
00:27:00,555 --> 00:27:01,755
..Olayemi.

531
00:27:01,755 --> 00:27:03,155
OK. Thank you.

532
00:27:03,155 --> 00:27:04,835
Olayemi, thank you very much.

533
00:27:04,835 --> 00:27:07,595
You've literally spiced up
the competition.

534
00:27:07,595 --> 00:27:09,315
Thank you.

535
00:27:09,315 --> 00:27:11,315
It was lovely to meet you.
Well done.

536
00:27:16,355 --> 00:27:18,995
Sitting on the sofa at home
watching this show,

537
00:27:18,995 --> 00:27:21,235
I never really believed that my food

538
00:27:21,235 --> 00:27:22,915
had a place in the competition,

539
00:27:22,915 --> 00:27:25,515
so for me to get to the top six

540
00:27:25,515 --> 00:27:27,315
bringing Nigerian food
onto the table,

541
00:27:27,315 --> 00:27:29,155
that was what I wanted to do.

542
00:27:29,155 --> 00:27:31,595
Obviously, it's sad
to be going home at this time.

543
00:27:31,595 --> 00:27:33,955
I really wanted to make it
into finals week.

544
00:27:33,955 --> 00:27:35,035
But you know what?

545
00:27:35,035 --> 00:27:36,275
I'm really proud.

546
00:27:40,995 --> 00:27:43,595
You are our final five.

547
00:27:43,595 --> 00:27:46,235
You are in finals week,
that's a massive achievement.

548
00:27:47,435 --> 00:27:50,275
Today was really hard
and I knew I was taking a risk

549
00:27:50,275 --> 00:27:51,955
by doing mash and beef

550
00:27:51,955 --> 00:27:55,395
and I'm just really delighted
that it paid off in the end.

551
00:27:56,875 --> 00:27:59,835
I set myself a goal and
that was to get an apron

552
00:27:59,835 --> 00:28:01,315
at the start of the competition,

553
00:28:01,315 --> 00:28:03,795
and now I can call myself
a MasterChef finalist,

554
00:28:03,795 --> 00:28:06,955
which is absolutely
a dream come true.

555
00:28:09,395 --> 00:28:10,795
It's a wonderful feeling.

556
00:28:10,795 --> 00:28:12,795
But you know, one small mistake

557
00:28:12,795 --> 00:28:14,875
could mean that you
end up going home,

558
00:28:14,875 --> 00:28:17,515
so it's... The pressure's
really on more than ever.

559
00:28:18,675 --> 00:28:19,835
Next time...

560
00:28:19,835 --> 00:28:20,955
Wow!

561
00:28:20,955 --> 00:28:23,755
..it's the MasterChef finals...

562
00:28:23,755 --> 00:28:25,035
That's it, that's it.

563
00:28:25,035 --> 00:28:26,715
They have got to step it up.

564
00:28:26,715 --> 00:28:28,875
We have to judge every
single one of these

565
00:28:28,875 --> 00:28:30,635
as if they're gonna be the winner.

566
00:28:30,635 --> 00:28:33,155
Let's get some energy in here.

567
00:28:33,155 --> 00:28:34,755
That is brilliant.

568
00:28:34,755 --> 00:28:38,235
At the end, one of these five
exceptional cooks

569
00:28:38,235 --> 00:28:41,475
will be crowned
this year's champion.

570
00:28:41,475 --> 00:28:43,955
That is...stupendous.