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It's the last
of the MasterChef semifinals.

2
00:00:06,320 --> 00:00:08,160
Every time my name is called,

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

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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

10
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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...

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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,

30
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and that means you can cook
something sweet or savoury,

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but it's got to be delicious.

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You have one hour and 40 minutes.

33
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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

47
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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... #

54
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I don't care what it is,
as long as it's got more oomph.

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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

62
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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.

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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.

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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,

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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
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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,

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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.

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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,

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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.

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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.

143
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Baked cheesecake, set and cut,

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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
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I think most cheesecakes
are set cheesecakes,

154
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so this is difficult in the time,

155
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but I think the texture of a baked
cheesecake is really nice.

156
00:08:04,480 --> 00:08:07,520
What are they? I've not seen them
for years. They're like lychees.

157
00:08:07,520 --> 00:08:10,960
Rambutan. Rambutan!
Yeah, it is rambutan.

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

159
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It's quite catchy, isn't it?

160
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At first, I thought, "Oh,
I'll do some seafood dish,"

161
00:08:22,760 --> 00:08:25,640
but, hmm, is that too normal?

162
00:08:25,640 --> 00:08:31,080
Pookie is doing us a classic
savoury dish but as a dessert.

163
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What we have is a dessert

164
00:08:34,360 --> 00:08:37,160
inside a scallop shell
that looks like a scallop.

165
00:08:38,200 --> 00:08:41,440
My dish is going to be
tropical fruit.

166
00:08:42,480 --> 00:08:46,000
I'm going to use cream cheese
and rambutan

167
00:08:46,000 --> 00:08:49,120
and then set it
into the shape of the scallop.

168
00:08:50,520 --> 00:08:53,000
It will be scallop in Pookie-land.

169
00:08:54,040 --> 00:08:55,240
So it's not a scallop.

170
00:08:59,280 --> 00:09:03,000
She is taking pineapple-flavoured
yoghurt, spherifying it

171
00:09:03,000 --> 00:09:05,640
and turning it to look like
the roe of a scallop.

172
00:09:05,640 --> 00:09:08,400
When you open that up,
it'll actually ooze out the sauce.

173
00:09:10,520 --> 00:09:12,520
Then we've got
peanut butter biscuit crumb,

174
00:09:12,520 --> 00:09:14,520
so it looks like it's on the sand.

175
00:09:16,480 --> 00:09:18,400
If she can actually recreate
the look,

176
00:09:18,400 --> 00:09:20,200
which I think she's going to do,

177
00:09:20,200 --> 00:09:23,080
of a properly baked scallop,
John, that's extraordinary.

178
00:09:25,960 --> 00:09:27,360
Before we gave you the song,

179
00:09:27,360 --> 00:09:29,720
had you ever heard
Buttery Biscuit Bass? Nope.

180
00:09:29,720 --> 00:09:32,240
Never heard it?
Never heard it before,

181
00:09:32,240 --> 00:09:36,080
and I just heard that
to celebrate ten years, the song,

182
00:09:36,080 --> 00:09:39,920
and it's actually my ten-year
wedding anniversary as well,

183
00:09:39,920 --> 00:09:42,880
same time, but, because I'm in
the MasterChef kitchen,

184
00:09:42,880 --> 00:09:45,040
so I didn't have time to cook
for my husband.

185
00:09:45,040 --> 00:09:50,640
So I used this occasion to
celebrate, both for you and for me.

186
00:09:50,640 --> 00:09:53,560
You're going to have
the buttery biscuit base.

187
00:09:53,560 --> 00:09:57,040
You're going to have nutty base,
with the peanut butter.

188
00:09:57,040 --> 00:10:00,080
You're going to have the jelly,
like, sort of, wobbly bit,

189
00:10:00,080 --> 00:10:03,680
so I think you're going to find
quite a lot of elements in it.

190
00:10:04,720 --> 00:10:06,720
This is extraordinary, Pookie.

191
00:10:07,000 --> 00:10:08,600
I hope it tastes delicious.

192
00:10:08,600 --> 00:10:11,280
I think so.
I think it tastes delicious.

193
00:10:15,880 --> 00:10:19,160
You have just 30 minutes
left, 30 minutes left.

194
00:10:22,760 --> 00:10:24,840
It's a really interesting brief.

195
00:10:24,840 --> 00:10:26,720
There's a huge opportunity for us

196
00:10:26,720 --> 00:10:29,160
to demonstrate
that we're thinking out of the box.

197
00:10:29,160 --> 00:10:32,160
I like to push myself.
I like to have that creative flair,

198
00:10:32,160 --> 00:10:35,720
and I think just the experiential
element of this

199
00:10:35,880 --> 00:10:38,320
will be, hopefully,
something that stands out today.

200
00:10:40,280 --> 00:10:41,480
Ioan, what's your dish?

201
00:10:41,480 --> 00:10:43,200
I'm calling it fruity dodger.

202
00:10:43,200 --> 00:10:47,600
So it's a take on a classic
UK biscuit. Go on.

203
00:10:47,600 --> 00:10:52,080
It is a goat's cheese
and Manuka honey dome

204
00:10:52,080 --> 00:10:55,080
with a raspberry puree
in the middle,

205
00:10:55,080 --> 00:10:58,640
served on a ginger and lemon
shortbread biscuit crumb

206
00:10:58,640 --> 00:11:01,200
with basil gel.

207
00:11:01,200 --> 00:11:04,440
Where the hecky-decky
did you get this idea from?

208
00:11:04,440 --> 00:11:05,880
Somewhere in my head.

209
00:11:05,880 --> 00:11:09,880
That's me as a personality -
classical but slightly quirky.

210
00:11:13,920 --> 00:11:15,840
This is exactly what we expect
from Ioan.

211
00:11:15,840 --> 00:11:18,080
He takes a classic idea,
like a Jammie Dodger,

212
00:11:18,080 --> 00:11:20,520
and turns it into something
completely unexpected.

213
00:11:20,520 --> 00:11:23,760
This is going to be all reliant
upon that cream cheese dome

214
00:11:23,760 --> 00:11:25,120
coming out perfectly.

215
00:11:25,120 --> 00:11:27,400
It can't all just be creamy
and slippery.

216
00:11:27,400 --> 00:11:29,200
It's got to have some sort
of texture to it.

217
00:11:30,240 --> 00:11:31,960
We know the sort of cook Ioan is.

218
00:11:31,960 --> 00:11:34,520
I'll give him the benefit of the
doubt but, right now,

219
00:11:34,520 --> 00:11:37,560
I'm not sure about goat's cheese,
ginger, raspberry and basil.

220
00:11:37,560 --> 00:11:39,400
It just sounds odd to me.

221
00:11:41,640 --> 00:11:45,520
This brief I found extremely
challenging.

222
00:11:45,520 --> 00:11:48,520
I want to talk about the things
that they talk about in the song

223
00:11:48,520 --> 00:11:50,760
but maybe put a little bit
of a different spin on it.

224
00:11:50,760 --> 00:11:54,440
So I think my brain just works a
little bit differently to other

225
00:11:54,440 --> 00:11:57,480
people's because, you know, having
chatted to my fellow contestants,

226
00:11:57,480 --> 00:12:00,040
I'm the only one
who interpreted it like this,

227
00:12:00,040 --> 00:12:01,800
so I'm a little bit scared
about that.

228
00:12:04,280 --> 00:12:06,920
You're the only person
cooking a savoury dish.

229
00:12:06,920 --> 00:12:11,840
When I first heard the song,
immediately, to me, buttery is mash.

230
00:12:11,840 --> 00:12:13,960
I just thought,
"Oh, nice, buttery mash."

231
00:12:13,960 --> 00:12:16,320
So I've got some bone marrow
going in the mash as well,

232
00:12:16,320 --> 00:12:18,720
and then there was "gooey"
in there, and "soft",

233
00:12:18,720 --> 00:12:22,000
so I thought, like, a really soft
beef cheek, nice and gooey,

234
00:12:22,000 --> 00:12:23,400
with a really rich sauce.

235
00:12:23,400 --> 00:12:25,640
I actually didn't even think
about pudding.

236
00:12:25,640 --> 00:12:27,920
Now I'm thinking that was maybe
a mistake.

237
00:12:27,920 --> 00:12:29,720
The thing for you now, you've got to
make sure

238
00:12:30,160 --> 00:12:32,640
that's presented beautifully. Yes.
As you say, it's beef and mash.

239
00:12:32,640 --> 00:12:35,920
It is. And how good can beef and
mash be, Sarah? Pretty damn good.

240
00:12:35,920 --> 00:12:37,120
Pretty damn good.

241
00:12:40,240 --> 00:12:43,360
In a room full of beautiful
luxury desserts,

242
00:12:43,360 --> 00:12:45,360
Sarah is doing a beef stew.

243
00:12:46,840 --> 00:12:49,080
I love the sound
of Sarah's dish though -

244
00:12:49,080 --> 00:12:51,400
bone marrow mash, absolutely yummy.

245
00:12:51,400 --> 00:12:53,960
I mean, bone marrow gives
a big beef flavour

246
00:12:53,960 --> 00:12:56,280
and it acts almost like
extra butter.

247
00:12:57,360 --> 00:13:00,240
She's got a beef cheek, which she's
cooked in a pressure cooker,

248
00:13:00,240 --> 00:13:02,080
and she's going to take
that lovely sauce

249
00:13:02,080 --> 00:13:04,080
and she needs to
reduce it right down

250
00:13:04,080 --> 00:13:06,280
to make it really,
really sticky on the outside.

251
00:13:06,960 --> 00:13:09,880
She's going to take the carrots
and roll it in a crumble.

252
00:13:09,880 --> 00:13:11,000
There's the crunch.

253
00:13:11,000 --> 00:13:13,440
I mean, she's being very,
very clever about the brief.

254
00:13:13,440 --> 00:13:16,280
What she's got to do now
is make it refined and elegant.

255
00:13:17,840 --> 00:13:20,360
Listen, you have 15 minutes left.

256
00:13:20,360 --> 00:13:22,400
All right, great creations
on the way.

257
00:13:22,400 --> 00:13:24,320
But you've got 15 minutes
to finish it.

258
00:13:25,320 --> 00:13:27,480
Tarts in. They going
to be cooked in time?

259
00:13:27,480 --> 00:13:29,080
Yeah. Sure? Yeah.

260
00:13:29,080 --> 00:13:30,080
Go, go, go.

261
00:13:31,280 --> 00:13:32,920
Waiting to see what
the cheesecake's like

262
00:13:32,920 --> 00:13:34,680
when it comes out of the freezer.

263
00:13:34,680 --> 00:13:37,160
Leaving it in there
for as long as I can.

264
00:13:39,280 --> 00:13:42,040
So I've still got to do
a raspberry tuile.

265
00:13:42,040 --> 00:13:44,080
I am as happy as I can be.

266
00:13:49,760 --> 00:13:51,720
Oh, my God, I've got the shakes.

267
00:13:52,640 --> 00:13:54,640
You have four minutes.

268
00:13:54,640 --> 00:13:55,640
Whatever you're doing,

269
00:13:55,640 --> 00:13:58,120
finish it in four minutes, please.

270
00:14:02,120 --> 00:14:04,200
Giant scallop, King scallop.

271
00:14:07,880 --> 00:14:10,080
This is the moment of truth and...

272
00:14:11,280 --> 00:14:12,600
That's not bad, is it?

273
00:14:15,360 --> 00:14:17,200
Final 60 seconds.

274
00:14:23,000 --> 00:14:24,880
I'm quite literally trembling.

275
00:14:26,360 --> 00:14:27,720
GREGG: Finishing touches.

276
00:14:31,240 --> 00:14:32,440
That's it!

277
00:14:32,440 --> 00:14:34,480
Your time is up, stop now.

278
00:14:34,480 --> 00:14:36,040
Thank you, everybody.

279
00:14:42,760 --> 00:14:45,440
First up, is marketing
consultant Sarah,

280
00:14:45,440 --> 00:14:48,080
whose savoury
interpretation of the brief

281
00:14:48,080 --> 00:14:49,840
is braised beef cheek

282
00:14:49,840 --> 00:14:52,920
with an oatmeal and chestnut
brown butter crumble,

283
00:14:52,920 --> 00:14:55,000
buttery bone marrow mash,

284
00:14:55,000 --> 00:14:57,200
a deep-fried potato nest,

285
00:14:57,200 --> 00:14:59,200
crumbed confit carrots

286
00:14:59,200 --> 00:15:02,080
and chard leeks with
a horseradish emulsion...

287
00:15:03,160 --> 00:15:05,160
..finished with a beef sauce.

288
00:15:11,320 --> 00:15:15,120
Your ox cheek is really soft
and falling apart.

289
00:15:15,120 --> 00:15:17,720
The sauce that you've got
over it is really rich

290
00:15:17,720 --> 00:15:19,680
and it's got
a beautiful shine to it.

291
00:15:19,680 --> 00:15:22,360
You need a little bit more work
on how you're gonna make

292
00:15:22,360 --> 00:15:24,840
that a beautiful-looking dish
because I think it tastes great.

293
00:15:24,840 --> 00:15:27,200
OK. What I'm loving

294
00:15:27,200 --> 00:15:31,680
is this pinhead oatmeal chestnut
crumb gives you a texture,

295
00:15:31,680 --> 00:15:34,640
but it also gives you a different
flavour with everything you eat.

296
00:15:34,640 --> 00:15:37,040
Sweet carrot with the crumb,
sort of almost like cereal.

297
00:15:37,040 --> 00:15:39,480
I've got this sort of lovely,
almost like I've got

298
00:15:39,480 --> 00:15:41,760
a biscuit with my piece of beef.

299
00:15:41,760 --> 00:15:44,040
Your mash is lovely and buttery

300
00:15:44,040 --> 00:15:46,400
and I'm really, really impressed

301
00:15:46,400 --> 00:15:49,080
that you actually
went with a savoury dish.

302
00:15:49,080 --> 00:15:51,040
It's daring, it's brave.

303
00:15:51,040 --> 00:15:52,120
It's delicious.

304
00:15:52,120 --> 00:15:53,600
It needs to look smarter.

305
00:15:56,120 --> 00:15:57,600
They need everything, right?

306
00:15:57,600 --> 00:16:00,160
So I've given them flavour,
I've given them the brief,

307
00:16:00,160 --> 00:16:01,680
but I haven't given
them presentation

308
00:16:01,680 --> 00:16:04,040
and that might be my downfall.

309
00:16:07,120 --> 00:16:12,360
Scallop in Pookie-land is Pookie's
sweet take on a baked scallop,

310
00:16:12,360 --> 00:16:15,400
a rambutan and lychee
cream cheese mousse

311
00:16:15,400 --> 00:16:17,640
topped with pineapple paste,

312
00:16:17,640 --> 00:16:19,880
a chilli and pineapple cookie crumb,

313
00:16:19,880 --> 00:16:21,880
chilli pearls...

314
00:16:21,880 --> 00:16:24,480
..and lychee tuile coral,

315
00:16:24,480 --> 00:16:26,360
with pineapple yoghurt roe.

316
00:16:27,960 --> 00:16:30,080
Served on peanut butter sand...

317
00:16:31,040 --> 00:16:32,440
..with a rum cocktail...

318
00:16:34,320 --> 00:16:36,560
..and pineapple magic dust.

319
00:16:36,560 --> 00:16:38,800
GREGG CHUCKLES
What's that?

320
00:16:38,800 --> 00:16:40,480
Welcome to Pookie-land.

321
00:16:46,520 --> 00:16:49,240
Pookie, when you put
your technical ability

322
00:16:49,240 --> 00:16:50,800
with your imagination

323
00:16:50,800 --> 00:16:52,960
and you come up
with something like this,

324
00:16:52,960 --> 00:16:55,560
I am gobsmacked.

325
00:16:55,560 --> 00:16:57,640
I think this is so clever...

326
00:16:58,480 --> 00:16:59,840
..but it also tastes great.

327
00:17:01,320 --> 00:17:02,800
The mousse in the middle,

328
00:17:02,800 --> 00:17:05,360
you can slice it
like you can slice a scallop.

329
00:17:05,360 --> 00:17:06,960
The texture is very, very good.

330
00:17:06,960 --> 00:17:08,960
The thing I love the most

331
00:17:08,960 --> 00:17:10,720
is this pineapple yoghurt,

332
00:17:10,720 --> 00:17:13,320
which is the sauce
of the whole thing.

333
00:17:13,320 --> 00:17:14,400
Incredible.

334
00:17:15,800 --> 00:17:17,000
I love your flavours.

335
00:17:17,000 --> 00:17:19,040
And really, really clever.

336
00:17:19,040 --> 00:17:20,760
I mean, that actually
looks like sand

337
00:17:20,760 --> 00:17:22,520
and you put it in your mouth

338
00:17:22,520 --> 00:17:25,360
and it actually turns into
salty peanut butter on your tongue.

339
00:17:25,360 --> 00:17:29,640
I love the addition of chilli
with that pineapple and rambutan,

340
00:17:29,640 --> 00:17:31,840
It tastes amazing and looks great.

341
00:17:35,480 --> 00:17:38,320
It was a risky dish to take on,

342
00:17:38,320 --> 00:17:41,800
and I think it paid off
because they love the flavour.

343
00:17:41,800 --> 00:17:45,000
I definitely take John
and Gregg to Pookie-land!

344
00:17:48,160 --> 00:17:51,760
Law graduate Radha's
egg and soldiers dessert

345
00:17:51,760 --> 00:17:54,360
is a mango and
passion fruit cheesecake

346
00:17:54,360 --> 00:17:56,000
served in an egg shell

347
00:17:56,000 --> 00:17:58,800
with an oat and
honey biscuit soldier,

348
00:17:58,800 --> 00:18:00,320
an oat and honey crumb...

349
00:18:01,280 --> 00:18:02,680
..passion fruit curd...

350
00:18:03,680 --> 00:18:06,160
..mango soaked in prosecco...

351
00:18:06,160 --> 00:18:09,040
..and a mango and
passion fruit sorbet

352
00:18:09,040 --> 00:18:11,800
served with a lime gimlet cocktail.

353
00:18:17,360 --> 00:18:20,760
On this plate, there is some real
majesty, I really like it.

354
00:18:21,880 --> 00:18:24,080
Your oaty biscuit, I think is great

355
00:18:24,080 --> 00:18:26,240
because you can actually
dip it in the egg.

356
00:18:26,240 --> 00:18:29,200
It doesn't break and it's
not dry, so that's wonderful.

357
00:18:29,200 --> 00:18:31,960
Your mango with prosecco
around the outside is inspired

358
00:18:31,960 --> 00:18:33,760
because it starts to
fizz in your mouth

359
00:18:33,760 --> 00:18:35,960
and then gives you
the lovely sweetness of mango.

360
00:18:35,960 --> 00:18:37,120
It's delicious.

361
00:18:38,280 --> 00:18:41,760
That little cocktail there
should come with a health warning.

362
00:18:41,760 --> 00:18:44,280
That is dangerous.
RADHA CHUCKLES

363
00:18:44,280 --> 00:18:48,600
Your cheesecake mix is a beautiful
combination of tropical fruits

364
00:18:48,600 --> 00:18:51,760
and a creamy cheesiness
with quite a bit of vanilla.

365
00:18:51,760 --> 00:18:54,080
The explosion of flavour
in your sorbet is beautiful.

366
00:18:54,080 --> 00:18:57,800
Powerful mango,
finished with sharp passion fruit.

367
00:18:57,800 --> 00:18:59,480
I love these flavours.

368
00:19:01,320 --> 00:19:03,480
I don't want to get too confident
and complacent,

369
00:19:03,480 --> 00:19:05,240
but I'm feeling good.

370
00:19:05,240 --> 00:19:07,200
I want to drink the prosecco.

371
00:19:07,200 --> 00:19:08,680
So if I do go home,

372
00:19:08,680 --> 00:19:10,360
it's just because everyone else,

373
00:19:10,360 --> 00:19:12,960
you know, is so amazing
and so talented.

374
00:19:12,960 --> 00:19:14,920
But no, I'm feeling happy
with myself.

375
00:19:18,880 --> 00:19:23,520
Project manager Olayemi's buttery
biscuit base-inspired dessert

376
00:19:23,520 --> 00:19:27,160
is a chocolate, peanut butter
and strawberry jam tart,

377
00:19:27,160 --> 00:19:29,040
topped with balsamic vinegar

378
00:19:29,040 --> 00:19:31,200
and pepper-soaked strawberries,

379
00:19:31,200 --> 00:19:33,160
a tart of fresh strawberries,

380
00:19:33,160 --> 00:19:36,240
peanuts, popcorn
and strawberry mousse

381
00:19:36,240 --> 00:19:40,320
and popcorn ice cream -
also served in a tart case.

382
00:19:44,440 --> 00:19:47,080
Olayemi, there's a huge amount
of work on this plate.

383
00:19:47,080 --> 00:19:48,720
You've done lovely pastry,

384
00:19:48,720 --> 00:19:51,120
which is very,
very crisp and buttery,

385
00:19:51,120 --> 00:19:53,840
but it is a little bit thick.

386
00:19:53,840 --> 00:19:56,400
You've got a really lovely,
light strawberry mousse.

387
00:19:56,400 --> 00:19:58,080
I really like that.

388
00:19:58,080 --> 00:20:00,720
The tart with the strawberry jam
and the chocolate...

389
00:20:00,720 --> 00:20:02,600
The chocolate and strawberry,
I can cope with,

390
00:20:02,600 --> 00:20:04,800
but because the peanuts
have been added to it,

391
00:20:04,800 --> 00:20:06,920
it's just also very, very rich.

392
00:20:08,240 --> 00:20:12,680
The one I'm really struggling with
is strawberries and peanuts... Yep.

393
00:20:12,680 --> 00:20:15,320
..because that strawberry is not
strawberry jam, it's a strawberry.

394
00:20:15,320 --> 00:20:18,120
Hm, yeah. You've got a mouthful
of juice and salted peanut.

395
00:20:18,120 --> 00:20:20,200
It's an odd combination.

396
00:20:20,200 --> 00:20:23,160
But I love this popcorn ice cream.

397
00:20:23,160 --> 00:20:27,280
It tastes like you're dipping into
sweetened popcorn at the cinema.

398
00:20:27,280 --> 00:20:29,440
Absolutely delightful.

399
00:20:29,440 --> 00:20:32,440
I like individual bits without
liking everything together.

400
00:20:32,440 --> 00:20:33,480
Yeah.

401
00:20:35,520 --> 00:20:38,920
I think I've pushed the boat out
too much in terms of the flavour,

402
00:20:38,920 --> 00:20:41,360
so I've put things they didn't
expect together.

403
00:20:41,360 --> 00:20:45,160
So yes, I am nervous about that
and it could be the thing

404
00:20:45,160 --> 00:20:47,000
that sends me home,
but I don't know.

405
00:20:49,440 --> 00:20:52,720
Marine pilot Eddie has made
a baked cheesecake

406
00:20:52,720 --> 00:20:55,000
with gorgonzola and lemon thyme

407
00:20:55,000 --> 00:20:57,920
on a hazelnut praline biscuit base,

408
00:20:57,920 --> 00:20:59,960
with pear poached in vanilla,

409
00:20:59,960 --> 00:21:03,320
star anise and Poire William
pear liqueur,

410
00:21:03,320 --> 00:21:06,280
pear gel, a hazelnut crumb,

411
00:21:06,280 --> 00:21:08,920
caramelised white chocolate sauce

412
00:21:08,920 --> 00:21:11,000
and a malted milk ice cream.

413
00:21:16,320 --> 00:21:18,120
Love the lemon thyme running
through the cheesecake,

414
00:21:18,120 --> 00:21:19,640
with that bit of blue cheese.

415
00:21:19,640 --> 00:21:21,160
I think that's very, very clever.

416
00:21:21,160 --> 00:21:23,800
And I love the salty base
that sits on the bottom

417
00:21:23,800 --> 00:21:25,440
because it is really salty

418
00:21:25,440 --> 00:21:27,840
and it is like
a cracker with my cheese.

419
00:21:27,840 --> 00:21:30,920
Sitting next to that is a pear
poached with star anise,

420
00:21:30,920 --> 00:21:34,520
aniseed in Poire William,
which is nd another. Grown-up bit
of liquor -

421
00:21:34,520 --> 00:21:35,960
like, booze.

422
00:21:35,960 --> 00:21:38,000
I think it's a great combination.

423
00:21:38,000 --> 00:21:40,240
I. Love. It.

424
00:21:42,040 --> 00:21:45,320
It has hidden layers of flavour

425
00:21:45,320 --> 00:21:49,200
that you don't expect from
a relatively simple-looking dish.

426
00:21:49,200 --> 00:21:52,240
Inside that cheesecake is
quite a bit of blue cheese,

427
00:21:52,240 --> 00:21:54,720
but it actually does work
with the sweet,

428
00:21:54,720 --> 00:21:56,920
almost toffee sauce you
put across the top.

429
00:21:56,920 --> 00:21:59,560
Your ice cream is so creamy
and so smooth,

430
00:21:59,560 --> 00:22:02,920
and it tastes like
a bedtime milky drink.

431
00:22:02,920 --> 00:22:05,640
I thought it looked a little safe
until I tasted it,

432
00:22:05,640 --> 00:22:07,960
and I realised
it was anything but safe.

433
00:22:07,960 --> 00:22:08,920
Thank you.

434
00:22:10,320 --> 00:22:13,560
I wanted to make a dessert
which was different.

435
00:22:13,560 --> 00:22:15,560
And I was thinking
outside of the box.

436
00:22:15,560 --> 00:22:18,000
So to pull it off,
I'm just over the moon.

437
00:22:19,960 --> 00:22:22,880
Finally, it's marketing
manager Ioan,

438
00:22:22,880 --> 00:22:26,760
whose biscuit-inspired dessert
is the Fruity Dodger -

439
00:22:26,760 --> 00:22:29,280
a goat's cheese and
manuka honey dome

440
00:22:29,280 --> 00:22:31,040
with a raspberry centre

441
00:22:31,040 --> 00:22:33,920
on a ginger and lemon
shortbread crumb,

442
00:22:33,920 --> 00:22:36,680
with basil gel,
pickled raspberries...

443
00:22:37,720 --> 00:22:39,160
..raspberry tuile

444
00:22:39,160 --> 00:22:41,360
and a raspberry liqueur sorbet.

445
00:22:47,120 --> 00:22:49,920
Inside that pretty, white dome

446
00:22:49,920 --> 00:22:55,080
is a lovely, concentrated
flavour of raspberry.

447
00:22:55,080 --> 00:22:58,280
And when you eat it with that ginger
crumb sitting underneath it,

448
00:22:58,280 --> 00:23:02,720
it does taste like that lovely
biscuit that you are inspired by.

449
00:23:02,720 --> 00:23:04,720
And I love that.

450
00:23:04,720 --> 00:23:08,400
But that cream cheese dome,
for me, needs a bit more texture.

451
00:23:08,400 --> 00:23:11,040
Mm-hmm. It's really quite runny,

452
00:23:11,040 --> 00:23:14,080
and I don't think you need
that basil on there.

453
00:23:14,080 --> 00:23:17,040
I think it does detract
from the rest of the dish.

454
00:23:17,040 --> 00:23:20,200
I really like the basil,
unlike John,

455
00:23:20,200 --> 00:23:21,840
because the basil's
been sweetened.

456
00:23:21,840 --> 00:23:24,760
Mm-hmm. Love, love,
love this sorbet.

457
00:23:24,760 --> 00:23:27,760
This sorbet tastes to me
like raspberry sherbet.

458
00:23:29,120 --> 00:23:32,360
I think you've got
glorious flavours here.

459
00:23:32,360 --> 00:23:34,560
I think we need more texture.

460
00:23:37,040 --> 00:23:39,800
There was definitely
an added pressure today.

461
00:23:39,800 --> 00:23:41,520
I'm glad that it's over.

462
00:23:41,520 --> 00:23:44,360
Judges' feedback was
positive, in the main.

463
00:23:44,360 --> 00:23:45,760
Hopefully, it's good news.

464
00:23:49,480 --> 00:23:52,080
A brilliant way to spend a tenth
anniversary

465
00:23:52,080 --> 00:23:53,640
of Buttery Biscuit Bass.

466
00:23:53,640 --> 00:23:54,920
They did an extraordinary job,

467
00:23:54,920 --> 00:23:58,000
but look, this is the last
of this year's semifinals

468
00:23:58,000 --> 00:24:00,160
and we are looking
for our five finalists.

469
00:24:01,600 --> 00:24:03,280
I look at Radha's dish today

470
00:24:03,280 --> 00:24:05,480
and I think that looks like
it should grace

471
00:24:05,480 --> 00:24:06,800
a fine dining restaurant.

472
00:24:06,800 --> 00:24:09,200
It had style, it showed technique.

473
00:24:09,200 --> 00:24:11,560
I think that was
absolutely fantastic.

474
00:24:11,560 --> 00:24:13,280
Put her through. Put her through.

475
00:24:13,280 --> 00:24:14,600
Radha's into finals week.

476
00:24:16,000 --> 00:24:17,440
Right, Eddie...

477
00:24:17,440 --> 00:24:19,920
I couldn't believe all that flavour
and all that elegance

478
00:24:19,920 --> 00:24:21,760
was coming out of
a slice of cheesecake.

479
00:24:21,760 --> 00:24:24,440
I thought it was a really
sophisticated dish

480
00:24:24,440 --> 00:24:28,400
which tiptoed between sweet
and savoury brilliantly well.

481
00:24:28,400 --> 00:24:29,840
Finals place for Eddie.

482
00:24:31,040 --> 00:24:34,360
Pookie took a pineapple, a lychee

483
00:24:34,360 --> 00:24:39,000
and a rambutan and turned
it into a scallop in a shell.

484
00:24:39,000 --> 00:24:42,440
It's, it's extraordinary,
it's phantasmagorical,

485
00:24:42,440 --> 00:24:44,320
but it also tasted good.

486
00:24:44,320 --> 00:24:46,520
So Pookie's going through.

487
00:24:46,520 --> 00:24:52,200
We've now got to make a decision
between Olayemi, Sarah and Ioan.

488
00:24:52,200 --> 00:24:54,520
Sarah was the only one
to do a savoury dish.

489
00:24:54,520 --> 00:24:55,640
It tasted great.

490
00:24:55,640 --> 00:24:58,240
Really nicely cooked ox cheeks
with mashed potato,

491
00:24:58,240 --> 00:25:00,120
a rich gravy,
vegetables on the side.

492
00:25:00,120 --> 00:25:02,320
What I really love was that crumb.

493
00:25:02,320 --> 00:25:03,960
I mean, it was wonderful.

494
00:25:03,960 --> 00:25:05,000
Absolutely wonderful.

495
00:25:05,000 --> 00:25:07,840
But Sarah's got to get
her presentation right.

496
00:25:07,840 --> 00:25:11,920
Olayemi put a lot of work in
and gave us three separate tarts.

497
00:25:11,920 --> 00:25:13,880
One of them had strawberry
and chocolate,

498
00:25:13,880 --> 00:25:15,160
which I actually liked.

499
00:25:15,160 --> 00:25:16,800
We had a popcorn ice cream,

500
00:25:16,800 --> 00:25:19,000
which I thought
was absolutely lovely.

501
00:25:19,000 --> 00:25:22,040
The next tart,
peanuts and strawberry,

502
00:25:22,040 --> 00:25:24,280
I just could not get on with at all.

503
00:25:24,280 --> 00:25:27,560
All of that coming together
was just way too much.

504
00:25:27,560 --> 00:25:30,440
There is no doubt that
Ioan is full of creativity,

505
00:25:30,440 --> 00:25:34,000
and in this round, we end up
with a goat's cheese dome

506
00:25:34,000 --> 00:25:35,120
filled with jam?

507
00:25:35,120 --> 00:25:36,680
I mean, it's great.

508
00:25:36,680 --> 00:25:38,920
Not a fan of the basil on the side.

509
00:25:38,920 --> 00:25:40,520
Really like the intense
raspberry flavour,

510
00:25:40,520 --> 00:25:42,720
both in the jam and the sorbet.

511
00:25:42,720 --> 00:25:45,560
But there was a problem with texture
there with Ioan's dish

512
00:25:45,560 --> 00:25:48,480
because that dome
needed to be firmer.

513
00:25:48,480 --> 00:25:50,440
We're finding this tough,
and so we should.

514
00:25:50,440 --> 00:25:52,120
This is a big decision.

515
00:25:52,120 --> 00:25:54,880
This is for a place
in the final five.

516
00:25:56,720 --> 00:25:59,440
I think this would be the worst
time to go home

517
00:25:59,440 --> 00:26:01,880
because it's within
touching distance.

518
00:26:01,880 --> 00:26:04,520
So yeah, I would be crushed
if I went home today.

519
00:26:05,520 --> 00:26:07,960
In terms of being confident
as to whether or not

520
00:26:07,960 --> 00:26:11,320
I'll get a place in the finals,
I don't know where to place myself,

521
00:26:11,320 --> 00:26:13,160
I can only hope I've done enough.

522
00:26:14,920 --> 00:26:17,720
I think I've cooked something
really appealing today.

523
00:26:17,720 --> 00:26:20,760
Hopefully, the
judges' decision will be...

524
00:26:21,800 --> 00:26:23,800
..the right one.
IOAN LAUGHS

525
00:26:33,040 --> 00:26:35,400
Brilliantly well done,
all six of you.

526
00:26:35,400 --> 00:26:40,080
What a lovely way to celebrate
our own personal anniversary,

527
00:26:40,080 --> 00:26:43,480
ten years of the
Buttery Biscuit Bass! Fabulous.

528
00:26:44,040 --> 00:26:46,960
As you know, there are only
five places in finals week.

529
00:26:50,600 --> 00:26:52,440
The person leaving us is...

530
00:26:59,600 --> 00:27:00,800
..Olayemi.

531
00:27:00,800 --> 00:27:02,160
OK. Thank you.

532
00:27:02,160 --> 00:27:03,880
Olayemi, thank you very much.

533
00:27:03,880 --> 00:27:06,600
You've literally spiced up
the competition.

534
00:27:06,600 --> 00:27:08,360
Thank you.

535
00:27:08,360 --> 00:27:10,320
It was lovely to meet you.
Well done.

536
00:27:15,400 --> 00:27:18,000
Sitting on the sofa at home
watching this show,

537
00:27:18,000 --> 00:27:20,280
I never really believed that my food

538
00:27:20,280 --> 00:27:21,960
had a place in the competition,

539
00:27:21,960 --> 00:27:24,560
so for me to get to the top six

540
00:27:24,560 --> 00:27:26,320
bringing Nigerian food
onto the table,

541
00:27:26,320 --> 00:27:28,200
that was what I wanted to do.

542
00:27:28,200 --> 00:27:30,640
Obviously, it's sad
to be going home at this time.

543
00:27:30,640 --> 00:27:33,000
I really wanted to make it
into finals week.

544
00:27:33,000 --> 00:27:34,040
But you know what?

545
00:27:34,040 --> 00:27:35,280
I'm really proud.

546
00:27:40,000 --> 00:27:42,640
You are our final five.

547
00:27:42,640 --> 00:27:45,280
You are in finals week,
that's a massive achievement.

548
00:27:46,480 --> 00:27:49,320
Today was really hard
and I knew I was taking a risk

549
00:27:49,320 --> 00:27:51,000
by doing mash and beef

550
00:27:51,000 --> 00:27:54,440
and I'm just really delighted
that it paid off in the end.

551
00:27:55,920 --> 00:27:58,880
I set myself a goal and
that was to get an apron

552
00:27:58,880 --> 00:28:00,360
at the start of the competition,

553
00:28:00,360 --> 00:28:02,840
and now I can call myself
a MasterChef finalist,

554
00:28:02,840 --> 00:28:05,960
which is absolutely
a dream come true.

555
00:28:08,400 --> 00:28:09,840
It's a wonderful feeling.

556
00:28:09,840 --> 00:28:11,840
But you know, one small mistake

557
00:28:11,840 --> 00:28:13,920
could mean that you
end up going home,

558
00:28:13,920 --> 00:28:16,520
so it's... The pressure's
really on more than ever.

559
00:28:17,720 --> 00:28:18,840
Next time...

560
00:28:18,840 --> 00:28:20,000
Wow!

561
00:28:20,000 --> 00:28:22,760
..it's the MasterChef finals...

562
00:28:22,760 --> 00:28:24,040
That's it, that's it.

563
00:28:24,040 --> 00:28:25,760
They have got to step it up.

564
00:28:25,760 --> 00:28:27,880
We have to judge every
single one of these

565
00:28:27,880 --> 00:28:29,640
as if they're gonna be the winner.

566
00:28:29,640 --> 00:28:32,160
Let's get some energy in here.

567
00:28:32,160 --> 00:28:33,800
That is brilliant.

568
00:28:33,800 --> 00:28:37,280
At the end, one of these five
exceptional cooks

569
00:28:37,280 --> 00:28:40,480
will be crowned
this year's champion.

570
00:28:40,480 --> 00:28:43,000
That is...stupendous.