1 00:00:02,000 --> 00:00:04,680 It's the battle for the ultimate culinary prize. 2 00:00:04,680 --> 00:00:05,960 Ooh! 3 00:00:05,960 --> 00:00:08,880 58 of the country's best home cooks... 4 00:00:08,880 --> 00:00:10,800 I need to stop shaking. 5 00:00:10,800 --> 00:00:12,840 ..all with their hearts set... 6 00:00:12,840 --> 00:00:13,880 Fingers crossed. 7 00:00:13,880 --> 00:00:15,480 JOHN: Your sesame cracker's burning. 8 00:00:15,480 --> 00:00:16,680 Oh, no. 9 00:00:16,680 --> 00:00:19,680 ..on the coveted MasterChef trophy. 10 00:00:22,320 --> 00:00:23,760 That's a cracker of a dish. 11 00:00:23,760 --> 00:00:25,840 Absolutely ace. 12 00:00:25,840 --> 00:00:28,560 I'm so happy I just want to dance. 13 00:00:28,560 --> 00:00:32,120 Each week, 12 extraordinary amateur talents... 14 00:00:32,120 --> 00:00:33,600 Come on, come on, come on. 15 00:00:33,600 --> 00:00:35,400 ..battle for a place... 16 00:00:35,400 --> 00:00:38,480 DEEP BREATH 17 00:00:35,400 --> 00:00:38,480 ..in the quarterfinal. 18 00:00:38,480 --> 00:00:40,640 I think it's exceptionally good. 19 00:00:40,640 --> 00:00:42,080 I can't fault it. 20 00:00:42,080 --> 00:00:45,840 But only the best can earn their passports... 21 00:00:45,840 --> 00:00:48,800 I think we need to kick it up a little bit. 22 00:00:48,800 --> 00:00:51,720 ..to the ultimate culinary showdown. 23 00:00:51,720 --> 00:00:54,920 Upstairs, there is bow ties, there's ballgowns 24 00:00:54,920 --> 00:00:56,440 and there are Michelin stars. 25 00:00:59,400 --> 00:01:00,800 Who's got what it takes? 26 00:01:00,800 --> 00:01:03,720 Who can hold on tight all the way to the end? 27 00:01:03,720 --> 00:01:07,120 We are about to eat ourselves to an absolute standstill. 28 00:01:07,120 --> 00:01:08,920 I'm ready. Let's go. 29 00:01:14,720 --> 00:01:19,040 These six passionate home cooks all think they've got what it takes 30 00:01:19,040 --> 00:01:22,160 to become MasterChef champion... 31 00:01:22,160 --> 00:01:24,480 ..but at the end of today's heat, 32 00:01:24,480 --> 00:01:28,520 only three will make it through to this week's quarterfinal. 33 00:01:29,640 --> 00:01:33,720 I'm so excited about entering the MasterChef kitchen. 34 00:01:33,720 --> 00:01:36,840 I've watched it for years on the telly and now I'm here. 35 00:01:37,880 --> 00:01:40,240 Right now, I think the nerves have taken over. 36 00:01:40,240 --> 00:01:41,640 Having an aubergine in front of me 37 00:01:41,640 --> 00:01:43,280 and being told to cook a two-course meal 38 00:01:43,280 --> 00:01:44,720 probably scares the life out of me! 39 00:01:45,760 --> 00:01:48,360 I feel good about cooking for John and Gregg, 40 00:01:48,360 --> 00:01:52,160 but when I'm there, in the kitchen, it might be completely different! 41 00:02:01,440 --> 00:02:03,480 Welcome to MasterChef. 42 00:02:03,480 --> 00:02:07,840 We call this first round Basic To Brilliant - 43 00:02:07,840 --> 00:02:10,360 who can take the most humble of ingredients 44 00:02:10,360 --> 00:02:14,000 and elevate it to something truly fantastic? 45 00:02:14,920 --> 00:02:18,960 Your ingredient must be the main feature on your dish. 46 00:02:20,800 --> 00:02:23,400 John and I are going to choose our two favourites. 47 00:02:23,400 --> 00:02:25,520 Those two cooks will grab their aprons 48 00:02:25,520 --> 00:02:27,880 and go straight through to the next round. 49 00:02:27,880 --> 00:02:31,120 That'll leave four of you who will have to cook again 50 00:02:31,120 --> 00:02:33,600 for the remaining two aprons. 51 00:02:33,600 --> 00:02:36,480 1 hour and 20 minutes. 52 00:02:36,480 --> 00:02:37,560 Off you go. 53 00:02:44,240 --> 00:02:46,000 HUMMING 54 00:02:46,000 --> 00:02:48,160 Growing up in the Scottish Borders, 55 00:02:48,160 --> 00:02:51,840 interior designer Saffron enjoys creating dishes 56 00:02:51,840 --> 00:02:55,720 that play on her love of colour and texture. 57 00:02:55,720 --> 00:02:57,800 Saffron, before we start... Mm-hm. 58 00:02:57,800 --> 00:03:01,240 ..we here want to wish you a very happy birthday. Thank you. 59 00:03:01,240 --> 00:03:04,360 Oh, happy birthday! What a weird way to celebrate. 60 00:03:04,360 --> 00:03:06,640 It's good, though. No, it's great. It's great. Right. 61 00:03:06,640 --> 00:03:09,480 What's your humble ingredient? Natural yoghurt. 62 00:03:09,480 --> 00:03:13,120 We eat tons of the stuff because I've got two toddlers at home. 63 00:03:13,120 --> 00:03:16,200 They're three and two. Wow. You're busy! Mm-hm. 64 00:03:16,200 --> 00:03:19,000 Saffron, what are you doing? I've no idea! 65 00:03:20,840 --> 00:03:24,160 I'm here on MasterChef because I feel it's my time. 66 00:03:24,160 --> 00:03:27,200 I've been Mum for the last three and a half years, 67 00:03:27,200 --> 00:03:28,680 and it's now my turn. 68 00:03:28,680 --> 00:03:30,920 As long as Gregg or John 69 00:03:30,920 --> 00:03:35,200 don't chuck my plate on the floor like my toddlers, then I'm happy. 70 00:03:36,760 --> 00:03:39,680 Saffron's going to use her yoghurt to make labneh. 71 00:03:39,680 --> 00:03:42,720 Now, labneh really is just a thick yoghurt. 72 00:03:42,720 --> 00:03:45,400 You hang it up in a muslin cloth, all the liquid drops out of it 73 00:03:45,400 --> 00:03:47,680 and you end up with a lovely thick mixture. 74 00:03:47,680 --> 00:03:52,200 She's going to serve hers with roasted mixed peppers and tomatoes, 75 00:03:52,200 --> 00:03:54,240 which will then be mixed with harissa paste. 76 00:03:54,240 --> 00:03:57,000 Then we've got crispy chickpeas and buckwheat. 77 00:03:57,000 --> 00:03:59,120 We're also getting some spicy nuts. 78 00:03:59,120 --> 00:04:02,040 We've got plenty of flavours going on with different spices, 79 00:04:02,040 --> 00:04:05,600 but process-wise, I wonder if there's enough going on here. 80 00:04:08,920 --> 00:04:12,320 54-year-old Charlie works as a copywriter 81 00:04:12,320 --> 00:04:17,880 and aspires to combine his two passions - food and writing. 82 00:04:17,880 --> 00:04:20,240 I'm here on MasterChef for two reasons. 83 00:04:20,240 --> 00:04:23,880 Firstly, to prove to myself, what kind of cook am I? 84 00:04:23,880 --> 00:04:26,080 And secondly, I had a bet with my daughter 85 00:04:26,080 --> 00:04:28,920 that if I went on MasterChef, she had to go on a singing show. 86 00:04:30,480 --> 00:04:32,240 And now I've got here. 87 00:04:32,240 --> 00:04:33,720 The pressure's on her. 88 00:04:35,200 --> 00:04:37,840 Charlie, explain to me your passion for food, please. 89 00:04:37,840 --> 00:04:38,920 It comes from an early age 90 00:04:38,920 --> 00:04:41,120 of wandering the streets of London with my father. 91 00:04:41,120 --> 00:04:44,240 In the pre-internet generation, we used to go and look at all the menus 92 00:04:44,240 --> 00:04:46,800 and we went to Lebanese restaurants and Italian restaurants, 93 00:04:46,800 --> 00:04:49,480 all over the place. I had some amazing food with my father. 94 00:04:49,480 --> 00:04:50,680 What's your dish? 95 00:04:50,680 --> 00:04:52,200 My humble ingredient is mince. 96 00:04:52,200 --> 00:04:56,600 I'm doing pork balls, polpette with a little jug of broth on the side, 97 00:04:56,600 --> 00:04:58,520 with ricotta and spinach, stuffed ravioli 98 00:04:58,520 --> 00:05:01,040 and some braised fennel and beurre noisette 99 00:05:01,040 --> 00:05:02,440 with some sage on the side. 100 00:05:02,440 --> 00:05:05,280 So you're doing meatballs with a filled pasta? Yes. 101 00:05:05,280 --> 00:05:08,160 Are they both on the same plate? Yes. OK. 102 00:05:09,480 --> 00:05:12,400 I think that Charlie's got a crisis of confidence here, 103 00:05:12,400 --> 00:05:14,720 because, for me, these are two different dishes - 104 00:05:14,720 --> 00:05:17,360 a plate of ravioli and a plate of meatballs. 105 00:05:17,360 --> 00:05:20,680 I don't know if Charlie really needs to do the ravioli. 106 00:05:20,680 --> 00:05:23,080 I'd like to see him concentrate on that pork mince 107 00:05:23,080 --> 00:05:24,840 and do a really good job with it. 108 00:05:24,840 --> 00:05:26,480 It's a race against the clock, isn't it? 109 00:05:26,480 --> 00:05:28,080 But trying not to hurry everything. 110 00:05:34,120 --> 00:05:38,600 Having grown up in Kolkata, cybersecurity consultant Shreya 111 00:05:38,600 --> 00:05:42,280 wants to showcase the cuisine of her childhood. 112 00:05:42,280 --> 00:05:44,520 My style of cooking is inspired by 113 00:05:44,520 --> 00:05:47,840 the traditional Indian ways of making things, 114 00:05:47,840 --> 00:05:50,160 but I try to blend it in with ingredients 115 00:05:50,160 --> 00:05:51,680 that are produced locally. 116 00:05:51,680 --> 00:05:54,080 So I like to believe that it's a bit of a fusion. 117 00:05:56,040 --> 00:05:58,040 My basic ingredient is paneer. 118 00:05:58,040 --> 00:05:59,920 It's an Indian cheese. 119 00:05:59,920 --> 00:06:02,240 Why have you chosen paneer? I'm a vegetarian, 120 00:06:02,240 --> 00:06:05,520 and when I was a kid, whenever we had a good celebration 121 00:06:05,520 --> 00:06:08,920 or there was something like a party, paneer was always involved. 122 00:06:08,920 --> 00:06:10,960 The dish is karahi paneer. 123 00:06:10,960 --> 00:06:13,760 It comes with peppers and onions, 124 00:06:13,760 --> 00:06:16,320 so it's a version of a butter masala, 125 00:06:16,320 --> 00:06:19,400 but it has a little bit of a smoky element to it. 126 00:06:21,480 --> 00:06:23,120 Paneer, a curd cheese, 127 00:06:23,120 --> 00:06:26,120 and she's going to cook this inside a sauce 128 00:06:26,120 --> 00:06:29,320 made from roasted tomatoes and cashew nuts. 129 00:06:29,320 --> 00:06:31,920 Then she's going to smoke it using charcoal. 130 00:06:31,920 --> 00:06:34,720 If you make something too smoky, it becomes very acrid. 131 00:06:34,720 --> 00:06:35,880 It's very hard to tell, 132 00:06:35,880 --> 00:06:38,080 when you've got a piece of charcoal chucked in a sauce. 133 00:06:39,480 --> 00:06:41,160 I'm serving it with baby naans. 134 00:06:41,160 --> 00:06:43,320 What's the difference between a naan and a baby naan? 135 00:06:43,320 --> 00:06:45,920 Are they just smaller? Yeah. They're smaller, so easier to eat. 136 00:06:47,480 --> 00:06:49,920 I like the confidence that Shreya's got. 137 00:06:49,920 --> 00:06:51,800 There's lots of process going on here, 138 00:06:51,800 --> 00:06:53,520 and it sounds really delicious. 139 00:06:53,520 --> 00:06:55,200 How much time have we got? 140 00:06:55,200 --> 00:06:57,040 Guys, you're halfway! 141 00:07:00,200 --> 00:07:03,080 Mapping driver Enya previously waitressed 142 00:07:03,080 --> 00:07:07,040 in a Michelin-starred restaurant and shares her love of food 143 00:07:07,040 --> 00:07:10,960 with her avid home cook dad and pastry chef sister. 144 00:07:11,920 --> 00:07:15,200 My cooking style is go to the reduced aisle, 145 00:07:15,200 --> 00:07:17,800 pick a meat or a fish and work my way around that, 146 00:07:17,800 --> 00:07:19,920 so I've never followed a recipe. 147 00:07:19,920 --> 00:07:22,560 I just go for it. See what I fancy. 148 00:07:23,600 --> 00:07:26,520 Enya, do you have a cookery ambition? Yes. 149 00:07:26,520 --> 00:07:30,960 Just have a family-run restaurant. Have, like, my sisters, my dad, 150 00:07:30,960 --> 00:07:34,080 everyone just working with me, and that's my dream. 151 00:07:34,080 --> 00:07:36,280 What's your humble ingredient, please? 152 00:07:36,280 --> 00:07:40,360 00 flour. I'm making a chorizo and ricotta-filled ravioli. 153 00:07:40,360 --> 00:07:42,760 I'm making the actual ravioli itself, 154 00:07:42,760 --> 00:07:44,480 putting chilli seeds running through it. 155 00:07:44,480 --> 00:07:46,360 Making that spicy - and it looks just prettier 156 00:07:46,360 --> 00:07:48,200 with the chilli running through it, as well. 157 00:07:50,040 --> 00:07:53,480 The issue here is, the pasta will have to be quite thick 158 00:07:53,480 --> 00:07:55,800 to make sure she doesn't tear it with the chilli flakes, 159 00:07:55,800 --> 00:07:57,960 and if it's too thick, then it could be chewy. 160 00:07:57,960 --> 00:07:59,680 And that becomes more like a dumpling 161 00:07:59,680 --> 00:08:01,480 rather than actually like a ravioli. 162 00:08:02,440 --> 00:08:06,200 What's the sauce? It's a tomato, black olive and chilli sauce 163 00:08:06,200 --> 00:08:07,640 with a dash of cream in there. 164 00:08:07,640 --> 00:08:10,080 Honey... I won't use it if I don't need it, 165 00:08:10,080 --> 00:08:11,840 but I just like to have it there 166 00:08:11,840 --> 00:08:14,560 in case I want to add a tiny bit. To the sauce? Yep. 167 00:08:14,560 --> 00:08:16,800 Got to be sweet and spicy. And a bit creamy. 168 00:08:19,240 --> 00:08:23,760 Lots of big flavours here. Honey, cream, tomato and chilli. 169 00:08:23,760 --> 00:08:26,120 It could be a little bit gluggy. 170 00:08:27,480 --> 00:08:29,840 You have just 15 minutes left. 171 00:08:34,480 --> 00:08:37,560 31-year-old Pete grew up in Newcastle, 172 00:08:37,560 --> 00:08:40,520 where he was taught to cook at a young age 173 00:08:40,520 --> 00:08:43,000 by his Vietnamese grandmother. 174 00:08:43,000 --> 00:08:45,920 My grandma is the best cook I know. 175 00:08:45,920 --> 00:08:47,360 My Vietnamese heritage, 176 00:08:47,360 --> 00:08:49,120 it inspires a lot of my cooking, 177 00:08:49,120 --> 00:08:52,680 but I love food from all over Asia - Japanese, Korean - 178 00:08:52,680 --> 00:08:56,520 I love it all, so I try and infuse that all into my cooking style. 179 00:08:56,520 --> 00:08:58,160 What do you do for a living? 180 00:08:58,160 --> 00:08:59,960 I'm an employment lawyer. 181 00:08:59,960 --> 00:09:01,360 Are you? Yeah. 182 00:09:01,360 --> 00:09:03,920 So, is food your passion outside of work? 183 00:09:03,920 --> 00:09:08,120 Yeah, my way of relaxing from work. I cook for my family. 184 00:09:08,120 --> 00:09:10,640 I've been cooking for my girlfriend lately, 185 00:09:10,640 --> 00:09:12,960 although she is sick of this particular dish. 186 00:09:12,960 --> 00:09:16,880 But I would love to be kind of cooking for a living. 187 00:09:16,880 --> 00:09:18,800 What's your humble ingredient, please, Pete? 188 00:09:18,800 --> 00:09:22,760 My humble ingredient is chicken. OK. What are you doing? 189 00:09:22,760 --> 00:09:28,160 It's khao soi, which is a yellow curry chicken noodle dish. 190 00:09:28,160 --> 00:09:29,720 I'm doing my own noodles, 191 00:09:29,720 --> 00:09:32,560 and then I'm trying to kind of panne the chicken. 192 00:09:32,560 --> 00:09:34,600 Make that a bit crispy, give it a bit of texture. 193 00:09:34,600 --> 00:09:37,360 Pete, it smells wonderful over here. Thank you. 194 00:09:38,640 --> 00:09:42,040 Khao soi is an amazing, amazing dish. 195 00:09:42,040 --> 00:09:46,040 Rich coconut curry sauce flavoured with lemongrass and galangal. 196 00:09:46,040 --> 00:09:48,720 Fish sauce, he had a good amount of chilli with it - 197 00:09:48,720 --> 00:09:51,280 and it's mixed with chicken and then it's served with noodles. 198 00:09:51,280 --> 00:09:52,880 He's going to have to be really careful 199 00:09:52,880 --> 00:09:55,360 that he gets those noodles right. If the noodles don't work, 200 00:09:55,360 --> 00:09:58,440 what we've got ourselves, we've got a chicken schnitzel and curry sauce. 201 00:10:01,760 --> 00:10:05,920 Auto engineer Lee's love of street food and takeaways 202 00:10:05,920 --> 00:10:08,760 has inspired him to replicate his favourite dishes 203 00:10:08,760 --> 00:10:11,520 at home for his family. 204 00:10:11,520 --> 00:10:12,640 I'm here on MasterChef, 205 00:10:12,640 --> 00:10:14,000 the brutal and honest answer is, 206 00:10:14,000 --> 00:10:15,560 cos my wife applied for me 207 00:10:15,560 --> 00:10:17,360 and we didn't think we'd get this far 208 00:10:17,360 --> 00:10:18,400 in the competition, 209 00:10:18,400 --> 00:10:21,480 and...here I am, so I'm just here to give it my best shot. 210 00:10:22,480 --> 00:10:25,920 Lee, how long have you been cooking? Er, probably about seven years now. 211 00:10:25,920 --> 00:10:29,040 We went travelling in 2015 to Vietnam, 212 00:10:29,040 --> 00:10:30,960 and that just changed it for me. 213 00:10:30,960 --> 00:10:34,080 I really enjoyed the flavours, the different types of cuisine, 214 00:10:34,080 --> 00:10:36,120 so that really sparked something inside of me. 215 00:10:36,120 --> 00:10:40,000 The first time I cooked was chicken wings in three litres of olive oil. 216 00:10:40,000 --> 00:10:41,760 Didn't go down too well with the missus 217 00:10:41,760 --> 00:10:44,280 when she walked in the house and it absolutely stunk, but... 218 00:10:44,280 --> 00:10:47,840 My basic ingredient is chilli. Crispy chilli beef 219 00:10:47,840 --> 00:10:52,720 with a garlic and ginger fried rice and a Vietnamese salad. 220 00:10:52,720 --> 00:10:55,280 Are you sure that the chilli 221 00:10:55,280 --> 00:10:57,360 is going to be the main thing on this dish? 222 00:10:57,360 --> 00:10:59,160 Well, I hope you can feel it when I, er... 223 00:10:59,160 --> 00:11:01,720 ..add it to every element of the dish, so we'll see. 224 00:11:03,240 --> 00:11:07,080 Seems to me we're getting ourselves a takeaway delivery service 225 00:11:07,080 --> 00:11:09,120 all the way through Asia. 226 00:11:09,120 --> 00:11:12,000 I've ordered gochujang mayonnaise from my local Korean, 227 00:11:12,000 --> 00:11:15,920 crispy chilli beef from my Chinese and salad from my Vietnamese 228 00:11:15,920 --> 00:11:17,520 and we're bringing it all together. 229 00:11:17,520 --> 00:11:20,800 But if he's promising chilli, I want to sweat! 230 00:11:20,800 --> 00:11:22,840 You have five minutes left. 231 00:11:23,840 --> 00:11:25,080 Let's get going. 232 00:11:31,800 --> 00:11:34,720 I can't save that. It's gone too mushy. 233 00:11:34,720 --> 00:11:36,360 It'll just be a chicken dish. 234 00:11:43,200 --> 00:11:44,640 That's it! 235 00:11:44,640 --> 00:11:45,960 Stop, everybody. 236 00:11:50,640 --> 00:11:55,280 Interior designer Saffron's basic to brilliant ingredient 237 00:11:55,280 --> 00:11:58,760 is natural yoghurt, which she's made into labneh, 238 00:11:58,760 --> 00:12:02,640 served with roasted peppers and cherry tomatoes in harissa, 239 00:12:02,640 --> 00:12:05,920 cumin-fried chickpeas and buckwheat, 240 00:12:05,920 --> 00:12:07,800 spiced nuts and seeds 241 00:12:07,800 --> 00:12:09,760 and raw beetroot. 242 00:12:13,440 --> 00:12:15,880 You're an interior designer - it's a pretty-looking plate. 243 00:12:15,880 --> 00:12:17,080 Thanks. 244 00:12:22,400 --> 00:12:24,360 I've got sweetness of tomato, 245 00:12:24,360 --> 00:12:27,000 smokiness from the peppers and smokiness from harissa, 246 00:12:27,000 --> 00:12:29,240 but if somebody said, "What did Saffron make you?" 247 00:12:29,240 --> 00:12:31,200 I'd have to go through a list of the ingredients 248 00:12:31,200 --> 00:12:33,720 and I couldn't actually say what it was you'd made. 249 00:12:33,720 --> 00:12:37,040 I am enjoying eating it - I'm just not sure what it is. 250 00:12:37,040 --> 00:12:39,360 I know you can spice things up very, very well. 251 00:12:39,360 --> 00:12:41,000 The textures are good, 252 00:12:41,000 --> 00:12:43,560 but there's not a huge amount of process going on. 253 00:12:43,560 --> 00:12:44,720 OK. 254 00:12:46,280 --> 00:12:49,200 The elements I put together, I was really happy with. 255 00:12:49,200 --> 00:12:51,720 I just think I could have pushed myself a bit more. 256 00:12:53,320 --> 00:12:57,880 Copywriter Charlie has taken his basic ingredient, pork mince, 257 00:12:57,880 --> 00:13:01,320 and made lemon and thyme polpette meatballs 258 00:13:01,320 --> 00:13:06,680 served with spinach and ricotta ravioli in a sage beurre noisette, 259 00:13:06,680 --> 00:13:10,080 braised fennel and a chicken broth. 260 00:13:13,880 --> 00:13:17,120 You actually can make flavour and you can cook, 261 00:13:17,120 --> 00:13:19,040 but, you know, all of these ingredients 262 00:13:19,040 --> 00:13:21,320 would have fitted inside your ravioli parcel. 263 00:13:21,320 --> 00:13:25,080 You don't normally have ravioli as an accompaniment to something. 264 00:13:25,080 --> 00:13:28,400 I think those meatballs taste fantastic, 265 00:13:28,400 --> 00:13:31,200 but the ravioli's just adding a weird, crunchy texture 266 00:13:31,200 --> 00:13:32,480 to the whole dish. 267 00:13:32,480 --> 00:13:34,960 Were you trying to show us how much you could do on one plate? 268 00:13:34,960 --> 00:13:37,480 Yes. OK. Too much, maybe. 269 00:13:39,760 --> 00:13:43,800 The pasta, I made three times because I kept getting it wrong 270 00:13:43,800 --> 00:13:45,440 and I wish now I'd kept it more simple 271 00:13:45,440 --> 00:13:48,160 cos it would have saved me an awful lot of time and bother 272 00:13:48,160 --> 00:13:49,920 if I'd...done a bit less. 273 00:13:51,680 --> 00:13:55,760 Cybersecurity consultant Shreya has taken paneer 274 00:13:55,760 --> 00:13:58,960 and made a smoked karahi paneer curry 275 00:13:58,960 --> 00:14:02,760 in a spiced roasted tomato and cashew nut sauce, 276 00:14:02,760 --> 00:14:07,960 served with an onion seed and coriander spiced baby naan bread. 277 00:14:12,200 --> 00:14:13,880 Your paneer is lovely and soft. 278 00:14:13,880 --> 00:14:15,920 Your naan, I think, are great. 279 00:14:15,920 --> 00:14:18,320 The sauce itself is wonderful and rich. 280 00:14:18,320 --> 00:14:19,800 There's enough smokiness for me, 281 00:14:19,800 --> 00:14:21,720 but it doesn't taste like it's acrid at all. 282 00:14:21,720 --> 00:14:24,560 It tastes like it's been cooked on a fire outside. 283 00:14:24,560 --> 00:14:26,320 We see a lot of paneer. Mm. 284 00:14:26,320 --> 00:14:28,880 You've made yours different, so you've elevated it. 285 00:14:28,880 --> 00:14:30,920 I've never had one that's smoky like this. 286 00:14:30,920 --> 00:14:34,640 I think it's complex in its cookery, complex in its flavours, 287 00:14:34,640 --> 00:14:37,320 and I'm finding myself very, very much enjoying it. 288 00:14:37,320 --> 00:14:40,160 Well done. Thank you so much. I really appreciate it. 289 00:14:41,600 --> 00:14:46,600 I was really happy that Gregg and John both understood the flavours 290 00:14:46,600 --> 00:14:49,200 and I did definitely breathe a sigh of relief. 291 00:14:50,200 --> 00:14:52,840 Opting to use 00 flour, 292 00:14:52,840 --> 00:14:57,840 mapping driver Enya has made ravioli flavoured with chilli flakes 293 00:14:57,840 --> 00:15:02,320 and filled with chorizo, paprika, honey and ricotta 294 00:15:02,320 --> 00:15:06,560 in a spicy tomato, black olive and cream sauce. 295 00:15:08,520 --> 00:15:10,600 I like the way in which you've made your pasta. 296 00:15:10,600 --> 00:15:12,560 I think that's really good. It's nice and thin. 297 00:15:12,560 --> 00:15:15,120 I like the chilli heat that's running through the background - 298 00:15:15,120 --> 00:15:16,720 but the ricotta has split. 299 00:15:16,720 --> 00:15:20,680 You've overworked the ricotta inside and it's going a little bit grainy, 300 00:15:20,680 --> 00:15:22,560 but you've taken a simple flour 301 00:15:22,560 --> 00:15:25,760 and you've turned it into a majestic-looking dish. 302 00:15:25,760 --> 00:15:27,840 I like the combination of the smokiness, 303 00:15:27,840 --> 00:15:29,240 the sweetness and the heat. 304 00:15:29,240 --> 00:15:32,280 It's not perfect, but I like your flavours. 305 00:15:33,680 --> 00:15:36,480 I'd like to think I've done enough. I've got my fingers crossed, 306 00:15:36,480 --> 00:15:38,600 but you just don't know what you're up against. 307 00:15:39,840 --> 00:15:43,760 Employment lawyer Pete's basic ingredient was chicken, 308 00:15:43,760 --> 00:15:46,760 making his version of chicken khao soi. 309 00:15:46,760 --> 00:15:51,160 He's serving sliced, panko-encrusted crispy chicken breast 310 00:15:51,160 --> 00:15:54,880 in a chicken, lemongrass and chilli curry sauce. 311 00:15:56,080 --> 00:15:59,160 The noodles weren't rested enough, so when I rolled them out 312 00:15:59,160 --> 00:16:01,320 and cooked them, they just went to mush. OK. 313 00:16:04,480 --> 00:16:06,800 It's a shame you didn't serve the noodles 314 00:16:06,800 --> 00:16:09,280 because I've got perfectly cooked chicken 315 00:16:09,280 --> 00:16:12,200 with a lovely, crispy coating on the outside. 316 00:16:12,200 --> 00:16:14,200 I'm really, really enjoying it. 317 00:16:14,200 --> 00:16:16,320 I like the fact you used chicken two different ways. 318 00:16:16,320 --> 00:16:17,680 You used the wings to make a broth 319 00:16:17,680 --> 00:16:20,200 and you make a really good breaded piece of chicken. 320 00:16:20,200 --> 00:16:23,800 I think it's great that you rescued a dish. I like that. 321 00:16:23,800 --> 00:16:26,360 But it's not the dish you exp... You wanted to cook for us! 322 00:16:27,920 --> 00:16:29,720 Sometimes, things are going to mess up 323 00:16:29,720 --> 00:16:31,680 and you have to think on your feet and react. 324 00:16:31,680 --> 00:16:33,680 And if I have to cook again, 325 00:16:33,680 --> 00:16:36,120 if that's my way I have to get an apron, then I'll... 326 00:16:36,120 --> 00:16:37,720 I'll cook again and I'll smash it. 327 00:16:39,800 --> 00:16:43,680 Auto engineer Lee has chosen to highlight chilli. 328 00:16:43,680 --> 00:16:48,720 He's made crispy chilli beef with garlic and ginger fried rice, 329 00:16:48,720 --> 00:16:52,480 a cabbage, mint, peanut and lime Vietnamese salad 330 00:16:52,480 --> 00:16:55,320 and gochujang mayonnaise. 331 00:16:56,720 --> 00:16:58,280 I think this looks fantastic. 332 00:16:58,280 --> 00:17:00,160 I love the colours. I love the style. 333 00:17:03,400 --> 00:17:08,280 The star of there is the chilli in those bits of crispy beef. 334 00:17:08,280 --> 00:17:10,720 Those strips of beef are properly addictive. 335 00:17:10,720 --> 00:17:12,520 Well done. Thank you. Appreciate it. 336 00:17:12,520 --> 00:17:14,480 What's brilliant about this dish 337 00:17:14,480 --> 00:17:17,280 is I said I wanted these chillies to make me sweat - 338 00:17:17,280 --> 00:17:19,120 I've got a bit of sweat on my brow, 339 00:17:19,120 --> 00:17:21,680 and I am really, really pleased about that. 340 00:17:21,680 --> 00:17:26,640 And this dish here, Lee, I think shows off so much. 341 00:17:26,640 --> 00:17:29,560 Perfectly cooked rice flavoured with ginger and garlic. 342 00:17:29,560 --> 00:17:30,920 A great little salad. 343 00:17:30,920 --> 00:17:32,960 I like it a lot. 344 00:17:34,160 --> 00:17:36,360 To be honest, that felt... It was a bit surreal. 345 00:17:36,360 --> 00:17:38,120 I wasn't expecting the comments. 346 00:17:38,120 --> 00:17:40,680 I would love an apron after that challenge, yeah. 347 00:17:40,680 --> 00:17:42,920 I'm ready now to take an apron home. 348 00:17:45,400 --> 00:17:47,840 Thank you very much for all your hard work. 349 00:17:47,840 --> 00:17:53,000 In a room full of great food, two of you really did stand out. 350 00:17:57,440 --> 00:17:59,480 The first person getting a MasterChef apron 351 00:17:59,480 --> 00:18:03,440 and going straight through to the next round is... 352 00:18:05,640 --> 00:18:06,960 ..Lee. 353 00:18:11,600 --> 00:18:13,400 The second person... 354 00:18:16,600 --> 00:18:17,640 ..Shreya. 355 00:18:22,520 --> 00:18:25,440 Lee, Shreya, congratulations. Come and get your aprons. 356 00:18:25,440 --> 00:18:27,040 Well done. 357 00:18:35,320 --> 00:18:36,680 Smashed it. Yay! 358 00:18:38,160 --> 00:18:40,560 Yeah, I did not expect to get the apron first, 359 00:18:40,560 --> 00:18:42,720 but right now it feels amazing, so... 360 00:18:42,720 --> 00:18:44,400 Really proud of myself. 361 00:18:44,400 --> 00:18:48,440 I am absolutely gleaming with joy. 362 00:18:48,440 --> 00:18:52,400 It's been my dream and it's in my hand now and it feels surreal. 363 00:18:54,600 --> 00:18:56,800 There are two aprons up for grabs, 364 00:18:56,800 --> 00:18:59,520 which does, of course, mean that two of you 365 00:18:59,520 --> 00:19:01,760 will be leaving the competition. 366 00:19:02,800 --> 00:19:05,800 We call this round Thinking On Your Feet. 367 00:19:08,360 --> 00:19:13,640 You have the recipe for floating islands - a poached meringue, 368 00:19:13,640 --> 00:19:17,120 perfectly formed into a shape like a rugby ball, 369 00:19:17,120 --> 00:19:20,280 sitting on top of a lovely, creamy custard. 370 00:19:20,280 --> 00:19:23,800 A lovely crust of caramel. 371 00:19:23,800 --> 00:19:26,440 The job for you today is to follow that recipe 372 00:19:26,440 --> 00:19:28,360 and embellish it any way you wish 373 00:19:28,360 --> 00:19:31,560 from the ingredients that are over here on the bench. 374 00:19:31,560 --> 00:19:33,320 You've got 45 minutes. 375 00:19:33,320 --> 00:19:35,440 Ladies and gentlemen, let's see you do it. 376 00:19:38,240 --> 00:19:40,320 "Until peak form..." 377 00:19:40,320 --> 00:19:43,360 "Teaspoon of sugar... Milk..." 378 00:19:43,360 --> 00:19:46,800 This is a recipe that simply takes three humble ingredients - 379 00:19:46,800 --> 00:19:50,880 eggs, milk and sugar. 380 00:19:50,880 --> 00:19:54,760 I want a bowl with a lovely rich custard underneath it, 381 00:19:54,760 --> 00:19:57,800 the meringue, that cuts through almost like a marshmallow, 382 00:19:57,800 --> 00:19:59,120 and that caramel across the top 383 00:19:59,120 --> 00:20:00,800 that, when you crack it with a spoon, 384 00:20:00,800 --> 00:20:02,800 you hear it crack. 385 00:20:02,800 --> 00:20:05,400 Those three things are really tricky. 386 00:20:06,680 --> 00:20:08,320 Can I get another couple eggs? 387 00:20:08,320 --> 00:20:10,240 I want to start my meringue again. 388 00:20:10,240 --> 00:20:12,200 Saffron, so what's your plan? 389 00:20:12,200 --> 00:20:14,920 My plan is to read this to the letter... Yes. 390 00:20:14,920 --> 00:20:17,760 ..and add some... I'm thinking passion fruit. 391 00:20:17,760 --> 00:20:19,120 Are you using almonds as well? 392 00:20:19,120 --> 00:20:20,800 I'm thinking about using almonds. 393 00:20:20,800 --> 00:20:22,680 It looks like you've made meringues before. 394 00:20:22,680 --> 00:20:24,320 I love doing a pavlova in the summer. 395 00:20:24,320 --> 00:20:26,960 Do you put passion fruit with it? Yeah. Mate, passion fruit, 396 00:20:26,960 --> 00:20:28,320 a bit of mango, pavlova. 397 00:20:28,320 --> 00:20:30,480 Mate, you'd be welcome to my barbie any time you like. 398 00:20:30,480 --> 00:20:31,640 Great! 399 00:20:33,240 --> 00:20:36,360 Saffron's made meringue before, and she knows how to make a caramel. 400 00:20:36,360 --> 00:20:38,480 All she's got to do now is get the custard to work. 401 00:20:38,480 --> 00:20:40,440 Oh, sh... 402 00:20:40,440 --> 00:20:42,120 The first batch of custard, 403 00:20:42,120 --> 00:20:44,520 the egg yolks have gone wrong for Saffron. 404 00:20:44,520 --> 00:20:46,280 I'm going to start that again... 405 00:20:46,280 --> 00:20:48,200 Can I have some eggs, please? 406 00:20:48,200 --> 00:20:50,800 How many more eggs do we give to these contestants 407 00:20:50,800 --> 00:20:52,840 before we say, "That's all you've got"? 408 00:20:52,840 --> 00:20:55,160 Can I have two more...two more eggs? 409 00:20:57,840 --> 00:21:00,400 Oh... One more egg. 410 00:21:02,240 --> 00:21:04,360 Charlie is staying calm under pressure. 411 00:21:04,360 --> 00:21:06,720 He's reading the recipe. He's got caramel on 412 00:21:06,720 --> 00:21:10,320 and he's going to flavour his custard with a hazelnut liqueur, 413 00:21:10,320 --> 00:21:13,320 and across the top of his floating islands, he's putting hazelnuts. 414 00:21:13,320 --> 00:21:15,320 That's coherent. I like it. 415 00:21:16,880 --> 00:21:18,680 You seem quite happy here. 416 00:21:18,680 --> 00:21:21,160 I've never made this before. Never eaten them. 417 00:21:21,160 --> 00:21:23,880 It's the most difficult thing I think I'm going to have to cook. 418 00:21:23,880 --> 00:21:27,120 OK, so tell me how you've gone about doing this task then. 419 00:21:27,120 --> 00:21:29,120 Read the recipe and don't overcomplicate it, 420 00:21:29,120 --> 00:21:31,560 is a lesson I learned from the first round. 421 00:21:31,560 --> 00:21:34,200 Fantastic. Charlie, off you go. 422 00:21:34,200 --> 00:21:36,200 The thing is with Charlie, though, 423 00:21:36,200 --> 00:21:39,720 he's trying to cram the poached meringues into the tiniest pot. 424 00:21:39,720 --> 00:21:41,240 Shall I do an extra one for that? 425 00:21:41,240 --> 00:21:43,120 No, I haven't got space for that. 426 00:21:43,120 --> 00:21:46,400 Meringue puffs up and it gets bigger and bigger and bigger. 427 00:21:46,400 --> 00:21:48,680 And the problem is they're now bashing into each other. 428 00:21:49,840 --> 00:21:51,880 You have 20 minutes left, please. 429 00:21:53,560 --> 00:21:56,600 Have you eaten a floating island? 430 00:21:56,600 --> 00:21:58,000 Er, no. 431 00:21:58,000 --> 00:22:00,440 I'm the furthest person from a sweet tooth ever, 432 00:22:00,440 --> 00:22:03,520 so I tend to actually avoid going to the dessert side of things. 433 00:22:03,520 --> 00:22:06,040 If you've never made one of these before, where do you start? 434 00:22:06,040 --> 00:22:07,720 As long as I go step by step, 435 00:22:07,720 --> 00:22:10,080 I think in my head I can't get it wrong, 436 00:22:10,080 --> 00:22:12,560 even though I still could get it wrong, but...! 437 00:22:14,680 --> 00:22:18,400 Enya, she's made a decent meringue, but she can't make the quenelle - 438 00:22:18,400 --> 00:22:20,400 the rugby ball shape with the spoon - 439 00:22:20,400 --> 00:22:22,400 so she's shaping them in her hands. 440 00:22:22,400 --> 00:22:25,560 Bits stick to your hands, so they are unshapely. 441 00:22:27,280 --> 00:22:29,240 Are you planning on adding anything else to it? 442 00:22:29,240 --> 00:22:32,120 I am just starting a little bit of a coffee liqueur, 443 00:22:32,120 --> 00:22:34,400 just because I love coffee flavoured things. 444 00:22:34,400 --> 00:22:36,760 A little bit of booze in the custard. A little bit of booze. 445 00:22:38,240 --> 00:22:40,480 Coffee liqueur into the custard? 446 00:22:40,480 --> 00:22:41,920 I think it's a nice idea. 447 00:22:41,920 --> 00:22:45,480 You've got to add it a little bit at a time. 448 00:22:45,480 --> 00:22:49,680 Otherwise, you'll make your custard very, very wet and watery, 449 00:22:49,680 --> 00:22:51,680 and it's going to taste like a cocktail. 450 00:22:55,800 --> 00:22:56,920 Agh... 451 00:22:59,000 --> 00:23:03,280 Pete, you looked very calm, almost like a lawyer, in the last round. 452 00:23:03,280 --> 00:23:05,480 Now you look a little bit like the defendant. 453 00:23:05,480 --> 00:23:06,880 I... I agree. 454 00:23:06,880 --> 00:23:10,160 I'm finding cooking this a bit of a challenge, 455 00:23:10,160 --> 00:23:11,520 but that's the point, right? 456 00:23:11,520 --> 00:23:13,280 Are you adding anything to this meringue? 457 00:23:13,280 --> 00:23:17,600 I've got some hazelnuts, some amaretto through the custard. 458 00:23:17,600 --> 00:23:20,760 But other than that, just trying to kind of nail the technique. 459 00:23:22,960 --> 00:23:24,680 I don't know what's happening to Pete. 460 00:23:24,680 --> 00:23:26,560 He is really, really nervous. 461 00:23:26,560 --> 00:23:28,840 You have just three minutes. 462 00:23:38,120 --> 00:23:40,560 And now I'm just trying to get it off the rolling pin. 463 00:23:45,240 --> 00:23:46,280 That's it. 464 00:23:47,360 --> 00:23:48,560 Your time's up. 465 00:23:48,560 --> 00:23:51,240 THEY SIGH 466 00:23:54,200 --> 00:23:56,560 For her floating island dessert, 467 00:23:56,560 --> 00:24:01,680 Saffron is serving her poached meringue on a passion fruit custard 468 00:24:01,680 --> 00:24:03,440 topped with caramel 469 00:24:03,440 --> 00:24:05,320 and sliced almonds. 470 00:24:07,120 --> 00:24:09,360 You've done a great big one in a shallow bowl, 471 00:24:09,360 --> 00:24:10,600 so it's not floating. 472 00:24:10,600 --> 00:24:12,560 Mm. You were supposed to make a floating island 473 00:24:12,560 --> 00:24:15,520 and you've done a sitting island, but that's OK. OK. 474 00:24:17,640 --> 00:24:19,880 Your meringue is light and fluffy. 475 00:24:19,880 --> 00:24:22,160 Your caramel is the perfect colour. 476 00:24:22,160 --> 00:24:24,600 This is very, very good indeed. 477 00:24:24,600 --> 00:24:26,680 Passion fruit custard, I think, is lovely, 478 00:24:26,680 --> 00:24:27,960 especially with the caramel. 479 00:24:27,960 --> 00:24:29,640 I've got to say, I'm really impressed. 480 00:24:31,360 --> 00:24:35,080 It felt like a massive improvement because in the last round, 481 00:24:35,080 --> 00:24:38,960 I don't think I proved myself so this one I did, I feel. 482 00:24:42,200 --> 00:24:46,960 Pete is serving his floating island meringue on an amaretto custard, 483 00:24:46,960 --> 00:24:50,240 along with a caramel and hazelnuts. 484 00:24:54,560 --> 00:24:57,640 Pete, your custard's fantastic. It's lovely and rich. 485 00:24:57,640 --> 00:25:00,360 I like that amaretto flavour in the background. 486 00:25:00,360 --> 00:25:01,800 Your meringue, 487 00:25:01,800 --> 00:25:04,240 it's a pretty looking thing, but those need to be cooked 488 00:25:04,240 --> 00:25:05,680 a little bit more. 489 00:25:05,680 --> 00:25:08,240 We're talking about a couple of minutes in the pan here 490 00:25:08,240 --> 00:25:10,720 with this meringue, and you've got a perfect dish. 491 00:25:10,720 --> 00:25:12,120 Your caramel is good. 492 00:25:12,120 --> 00:25:13,320 Very, very well done. 493 00:25:14,960 --> 00:25:17,200 That test was pretty tough. 494 00:25:18,200 --> 00:25:20,760 Just a shame I couldn't do a little bit better. 495 00:25:23,320 --> 00:25:25,720 For her floating island dessert, 496 00:25:25,720 --> 00:25:28,440 Enya is serving a coffee liqueur custard 497 00:25:28,440 --> 00:25:32,360 and has topped her meringue with a coffee liqueur caramel. 498 00:25:35,600 --> 00:25:37,920 Lovely flavour through that custard, 499 00:25:37,920 --> 00:25:40,760 but your creme anglaise is going a little bit grainy. 500 00:25:40,760 --> 00:25:43,280 You've cooked it a little bit too much. 501 00:25:43,280 --> 00:25:45,520 I like the flavour of the coffee liqueur going through. 502 00:25:45,520 --> 00:25:46,640 That's good. 503 00:25:46,640 --> 00:25:49,960 Your meringues, they've gone a little bit a bit stringy, 504 00:25:49,960 --> 00:25:53,880 sort of hard on the outside and very soft on the inside. 505 00:25:53,880 --> 00:25:56,560 Maybe it's got to do with moulding them in your hands. 506 00:25:58,360 --> 00:26:00,120 SHE CHUCKLES 507 00:26:00,120 --> 00:26:02,480 When I walked in and seen that I was blatantly 508 00:26:02,480 --> 00:26:03,840 going to be baking something, 509 00:26:03,840 --> 00:26:05,320 my heart sank. 510 00:26:05,320 --> 00:26:07,320 I'm just not a dessert maker, 511 00:26:07,320 --> 00:26:09,280 so I just did what I could. 512 00:26:10,960 --> 00:26:13,920 Charlie is serving his floating island meringue 513 00:26:13,920 --> 00:26:16,000 on a hazelnut liqueur custard 514 00:26:16,000 --> 00:26:20,000 topped with caramel, toasted hazelnuts, raspberries, 515 00:26:20,000 --> 00:26:23,400 strawberries and spun sugar. 516 00:26:23,400 --> 00:26:25,880 You like to put lots of things on a plate, don't you, Charlie? 517 00:26:25,880 --> 00:26:28,040 I wanted to make it decorative. Right. 518 00:26:31,640 --> 00:26:35,080 I think you may have sprinkled salt on there instead of sugar, 519 00:26:35,080 --> 00:26:37,160 because I'm picking up a little bit of salt. 520 00:26:37,160 --> 00:26:38,440 Fingers in the wrong jar. 521 00:26:38,440 --> 00:26:41,400 Plenty of vanilla in your custard, but it's scrambly. 522 00:26:41,400 --> 00:26:43,280 Your meringues are really, really nice. 523 00:26:43,280 --> 00:26:45,400 They're nice and firm. They're well flavoured. 524 00:26:45,400 --> 00:26:46,600 Your caramel is great. 525 00:26:46,600 --> 00:26:48,880 But there was a mistake, which is the salt, 526 00:26:48,880 --> 00:26:50,800 and that custard, it's lumpy. 527 00:26:53,080 --> 00:26:55,200 Nobody cooked a perfect ten out of ten 528 00:26:55,200 --> 00:26:56,520 and it was new to all of us, 529 00:26:56,520 --> 00:26:59,120 and so it's just a question of who did best on the day. 530 00:27:03,080 --> 00:27:06,280 Now, two of these contestants get their apron and go through. 531 00:27:06,280 --> 00:27:08,880 And, of course, two of them leave the competition. 532 00:27:08,880 --> 00:27:12,280 Saffron made us two good looking dishes. 533 00:27:12,280 --> 00:27:14,360 The last round, it would have been nice 534 00:27:14,360 --> 00:27:16,360 to have seen a bit more skill on show. 535 00:27:16,360 --> 00:27:19,080 I think in this round she showed us she does have skill. 536 00:27:19,080 --> 00:27:20,840 I'm finding it hard to judge Charlie, 537 00:27:20,840 --> 00:27:23,880 because he makes really good meringues, but he curdles custard. 538 00:27:23,880 --> 00:27:25,360 He makes really good meatballs, 539 00:27:25,360 --> 00:27:27,760 but doesn't seem to know how to make them into a dish. 540 00:27:27,760 --> 00:27:29,680 But he's definitely got a decent touch. 541 00:27:29,680 --> 00:27:33,400 Pete in the first round promised us a Thai noodle dish. 542 00:27:33,400 --> 00:27:36,120 His noodles didn't work, but I liked the flavour of it. 543 00:27:36,120 --> 00:27:38,320 Perfectly cooked chicken with a crust on it. 544 00:27:38,320 --> 00:27:39,960 I loved his sauce. 545 00:27:39,960 --> 00:27:43,440 In this round, his custard was good, his caramel was good. 546 00:27:43,440 --> 00:27:45,440 I think he may have talent. 547 00:27:46,480 --> 00:27:49,120 Enya's ravioli in the last round, I thought it looked lovely. 548 00:27:49,120 --> 00:27:52,480 But inside the ravioli, the ricotta was split. 549 00:27:52,480 --> 00:27:55,000 Enya did struggle with her floating islands. 550 00:27:55,000 --> 00:27:57,800 We had an odd-shaped patchwork meringue in there. 551 00:27:57,800 --> 00:28:00,760 The custard had curdled, which was a real shame. 552 00:28:00,760 --> 00:28:04,640 We've got to make a decision. Two get aprons, two go home. 553 00:28:06,760 --> 00:28:09,400 If this was it, I am super happy - 554 00:28:09,400 --> 00:28:12,400 but, ultimately, I want to stay. 555 00:28:12,400 --> 00:28:14,880 I think it's a toss of a coin whether I stay 556 00:28:14,880 --> 00:28:16,440 in the competition or not - 557 00:28:16,440 --> 00:28:20,720 but I want to stay in the MasterChef kitchen as long as I can. 558 00:28:20,720 --> 00:28:24,000 If I went home now, I would regret not being able to carry on 559 00:28:24,000 --> 00:28:26,880 in the competition and having another crack at it. 560 00:28:26,880 --> 00:28:29,320 I want to stay to the point I can actually cry right now. 561 00:28:29,320 --> 00:28:31,400 I want to stay really, really badly. 562 00:28:31,400 --> 00:28:32,760 I don't want to go home. 563 00:28:34,960 --> 00:28:37,800 As you know, we have just two aprons to give. 564 00:28:39,880 --> 00:28:41,040 We have made a decision, 565 00:28:41,040 --> 00:28:44,040 and we've made it across the two dishes that you made for us. 566 00:28:45,520 --> 00:28:49,640 The first contestant getting an apron and going through is... 567 00:28:53,000 --> 00:28:55,000 ..Saffron. 568 00:28:55,000 --> 00:28:56,760 Congratulations. 569 00:28:59,360 --> 00:29:01,560 Our second contestant... 570 00:29:03,440 --> 00:29:04,480 ..is... 571 00:29:05,960 --> 00:29:07,480 ..Pete. 572 00:29:13,360 --> 00:29:15,680 Charlie, Enya, sorry to see you go. 573 00:29:15,680 --> 00:29:16,720 Thank you. 574 00:29:16,720 --> 00:29:19,400 Thank you very much. Thanks, Charlie. Thanks, Enya. 575 00:29:22,960 --> 00:29:27,840 I'll look back with enjoyment and an experience, 576 00:29:27,840 --> 00:29:30,200 but one that I wish I'd gone further with. 577 00:29:31,240 --> 00:29:33,920 It's going to change my life in my own little ways. 578 00:29:33,920 --> 00:29:36,120 Like, I've made it to MasterChef, at the end of the day. 579 00:29:36,120 --> 00:29:38,160 So I'm just going to look at the positives 580 00:29:38,160 --> 00:29:40,440 and just keep looking at it that way. 581 00:29:40,440 --> 00:29:43,080 Saffron, Pete, congratulations. 582 00:29:43,080 --> 00:29:44,960 Yay! 583 00:29:44,960 --> 00:29:46,320 Whew! 584 00:29:46,320 --> 00:29:47,840 Come and get your aprons. 585 00:29:49,160 --> 00:29:50,520 Well done. 586 00:29:50,520 --> 00:29:54,240 Saffron, probably one of the best birthday presents you'll get 587 00:29:54,240 --> 00:29:56,720 in a while. Ever. Ever! Ever. 588 00:29:58,000 --> 00:30:00,800 The emotions are yet to enter my face, 589 00:30:00,800 --> 00:30:02,560 but I am super happy. 590 00:30:02,560 --> 00:30:04,160 Yeah! 591 00:30:04,160 --> 00:30:05,600 I'm thrilled. 592 00:30:05,600 --> 00:30:07,440 I didn't think it would go like this. 593 00:30:07,440 --> 00:30:09,040 I think I'm going to go and lie down 594 00:30:09,040 --> 00:30:10,880 and just get ready for the next round. 595 00:30:20,240 --> 00:30:21,560 Welcome back. 596 00:30:21,560 --> 00:30:23,920 You all look very smart in your MasterChef aprons. 597 00:30:23,920 --> 00:30:25,840 Congratulations. 598 00:30:25,840 --> 00:30:28,920 Now you have to impress not just me and John, 599 00:30:28,920 --> 00:30:32,000 but three especially invited guests that are in that dining room. 600 00:30:34,800 --> 00:30:36,920 Winner Eddie Scott, 601 00:30:36,920 --> 00:30:39,080 runners-up Claire Fyfe 602 00:30:39,080 --> 00:30:41,040 and the wonderful Pookie. 603 00:30:42,040 --> 00:30:43,920 Your job now is to keep those aprons. 604 00:30:43,920 --> 00:30:46,560 We only have three quarterfinal places. 605 00:30:46,560 --> 00:30:49,840 That does mean, at the end of this, one of you will be going home. 606 00:30:49,840 --> 00:30:52,120 You've got 1 hour and 15 minutes, ladies and gentlemen. 607 00:30:52,120 --> 00:30:54,160 Two courses. 608 00:30:54,160 --> 00:30:55,400 Let's cook. 609 00:30:55,400 --> 00:30:56,440 Bosh. 610 00:31:02,000 --> 00:31:04,520 Lee, in that last round, you really impressed us. 611 00:31:04,520 --> 00:31:06,080 What have we got in this round? 612 00:31:06,080 --> 00:31:09,320 We're going Indian today. I've done an onion bhaji to start 613 00:31:09,320 --> 00:31:12,560 with a mint raita and a tamarind chutney. 614 00:31:12,560 --> 00:31:16,360 And then we're going Kashmiri chilli chicken masala 615 00:31:16,360 --> 00:31:19,560 with an onion fried rice and a garlic and coriander flatbread. 616 00:31:19,560 --> 00:31:23,840 So, do your whole family love these rich, vibrant Indian flavours? 617 00:31:23,840 --> 00:31:27,320 Absolutely, but I'm more of a spicy, rich kind of guy. 618 00:31:27,320 --> 00:31:28,720 My missus likes them more creamy, 619 00:31:28,720 --> 00:31:30,880 so I've basically chose to mix the two. 620 00:31:32,400 --> 00:31:34,200 Lee is full of energy. 621 00:31:34,200 --> 00:31:38,160 The amount of spices on his bench, I think, is really impressive. 622 00:31:38,160 --> 00:31:39,480 I think I'm in the zone. 623 00:31:39,480 --> 00:31:42,120 Lee is making for us an onion bhaji. 624 00:31:42,120 --> 00:31:45,240 It's got to be soft and really warm on the inside, 625 00:31:45,240 --> 00:31:47,320 but crispy on the outside. 626 00:31:47,320 --> 00:31:51,600 And then main course - Kashmiri creamy chicken curry. 627 00:31:51,600 --> 00:31:54,680 He says it's got to be big and bold, but he's putting cream in it 628 00:31:54,680 --> 00:31:57,120 because his wife likes it a little bit milder, 629 00:31:57,120 --> 00:31:58,840 so how's he going to make that work? 630 00:31:58,840 --> 00:32:00,360 Pressure, this is, mate. 631 00:32:01,320 --> 00:32:03,280 I want to show the judges today 632 00:32:03,280 --> 00:32:05,360 that I can really play around with spices 633 00:32:05,360 --> 00:32:06,840 and create bold flavours - 634 00:32:06,840 --> 00:32:09,400 and also that I'm not just a one-hit wonder. 635 00:32:09,400 --> 00:32:11,240 I think I'm concerned about the flatbreads, 636 00:32:11,240 --> 00:32:13,880 and also the onion bhajis. If I don't cook them all the way through 637 00:32:13,880 --> 00:32:16,000 and they're stodgy in the middle, that's a concern, 638 00:32:16,000 --> 00:32:17,520 but...we're going to do it. 639 00:32:21,560 --> 00:32:23,920 Shreya, what are your dishes to impress, please? 640 00:32:23,920 --> 00:32:27,360 The starter is going to be a chaat. Forgive me. What's a chaat? 641 00:32:27,360 --> 00:32:30,480 A chaat is a very popular street food in India. 642 00:32:30,480 --> 00:32:32,600 We call it a katori chaat in Hindi, 643 00:32:32,600 --> 00:32:34,880 which is loosely translated into a basket, 644 00:32:34,880 --> 00:32:37,200 and it's filled with masala mashed potato. 645 00:32:37,200 --> 00:32:40,320 It's got the yellow chickpeas, it's got three kinds of chutneys, 646 00:32:40,320 --> 00:32:41,640 a whipped mint yoghurt... 647 00:32:41,640 --> 00:32:44,640 And your main course? It is going to be a makhani dhal, 648 00:32:44,640 --> 00:32:47,000 which is comforting. It's like a big hug. 649 00:32:47,000 --> 00:32:49,880 You've got a great smile on your face. You seem excited by this. 650 00:32:49,880 --> 00:32:52,280 I am excited - I'm really nervous about the time. 651 00:32:53,400 --> 00:32:56,680 The main course, we're getting what she calls makhani dhal - 652 00:32:56,680 --> 00:32:59,200 a very, very rich dhal with the black mung beans. 653 00:32:59,200 --> 00:33:02,880 Then we've got a minted basmati rice and poppadoms, 654 00:33:02,880 --> 00:33:04,680 which are going to be crispy across the top. 655 00:33:04,680 --> 00:33:07,960 She's got to make sure that dhal has got lots of spices in it 656 00:33:07,960 --> 00:33:10,280 and it's really, really flavoursome. 657 00:33:11,520 --> 00:33:14,440 The first dish she calls a katori chaat. 658 00:33:14,440 --> 00:33:17,880 A little deep-fried basket, and inside that you get your chaat - 659 00:33:17,880 --> 00:33:20,400 a mixture of spiced potatoes with a masala, 660 00:33:20,400 --> 00:33:22,000 which is a mixture of spices, 661 00:33:22,000 --> 00:33:26,080 chickpeas, yoghurt and sev, which is deep-fried noodles. 662 00:33:26,080 --> 00:33:30,360 The most important skill for the chaat is patience, 663 00:33:30,360 --> 00:33:33,440 because the basket is actually wrapped around the bowl. 664 00:33:33,440 --> 00:33:37,240 If I tamper with the bowl a lot, the katori will split. 665 00:33:37,240 --> 00:33:38,800 This has to work, yeah. 666 00:33:38,800 --> 00:33:40,920 This is the first time I'm making that, as well. 667 00:33:40,920 --> 00:33:42,480 And this one's stuck. 668 00:33:42,480 --> 00:33:44,120 Shreya is in a real panic, 669 00:33:44,120 --> 00:33:46,640 and she's spending so much time getting her baskets made, 670 00:33:46,640 --> 00:33:48,560 I'm concerned we're going to get nothing else. 671 00:33:48,560 --> 00:33:50,560 I need to make two more baskets. 672 00:33:50,560 --> 00:33:53,320 Just so you know, 30 minutes for your first course. 673 00:33:53,320 --> 00:33:54,720 You all right? No. 674 00:33:54,720 --> 00:33:57,400 PRESSURE COOKER HISSES 675 00:33:59,680 --> 00:34:04,680 Eight plates of food in an hour and 15 minutes. That's tough. 676 00:34:04,680 --> 00:34:07,960 I feel I've pushed myself quite hard to show the judges 677 00:34:07,960 --> 00:34:12,080 that I can put lovely flavour combinations together 678 00:34:12,080 --> 00:34:15,480 and, ultimately, give them a really great plate of food. 679 00:34:15,480 --> 00:34:17,480 Three guests in the dining room today. 680 00:34:17,480 --> 00:34:20,640 What are you going to make for us? Starter, crab parcels 681 00:34:20,640 --> 00:34:24,280 wrapped in smoked salmon with filo pastry nest. 682 00:34:24,280 --> 00:34:27,440 Pea and wasabi puree, a beetroot puree 683 00:34:27,440 --> 00:34:29,720 and garlic and chilli prawns. 684 00:34:29,720 --> 00:34:32,840 Is this all cold or hot? Bit of both. 685 00:34:34,160 --> 00:34:38,040 Saffron's starter is a lot of stuff on one plate. 686 00:34:38,040 --> 00:34:41,720 We could get something tasty. I just can't figure out what it is. 687 00:34:41,720 --> 00:34:46,720 The next course is a crispy chicken skin supreme 688 00:34:46,720 --> 00:34:49,320 on a bed of puy lentils 689 00:34:49,320 --> 00:34:52,200 with crispy cavolo nero and a chimichurri. 690 00:34:52,200 --> 00:34:53,600 GREGG LAUGHS 691 00:34:53,600 --> 00:34:56,720 Wow. You're going all round the world, aren't you? Yeah. 692 00:34:56,720 --> 00:34:59,960 We've got chimichurri, that Argentinean steak sauce, 693 00:34:59,960 --> 00:35:03,480 the spiced Indian lentils, the French chicken supreme 694 00:35:03,480 --> 00:35:07,440 alongside the crispy cavolo nero, a vegetable known very well in Italy. 695 00:35:09,040 --> 00:35:13,200 It seems to me Saffron's dish is going to be all about colour 696 00:35:13,200 --> 00:35:14,680 and the way it looks. 697 00:35:14,680 --> 00:35:17,640 I'm just adding beetroot puree for my starter, 698 00:35:17,640 --> 00:35:21,840 just to kind of change the colour of my lentils. 699 00:35:21,840 --> 00:35:24,320 But does it make a great plate of food? 700 00:35:31,200 --> 00:35:32,280 Yeah, man. 701 00:35:34,080 --> 00:35:36,720 Pete. Yep. Two courses for a quarterfinal place? 702 00:35:36,720 --> 00:35:38,880 I'm making thit kho. 703 00:35:38,880 --> 00:35:41,080 It's a comfort classic from Vietnamese food, 704 00:35:41,080 --> 00:35:45,640 which is braised pork belly in a very sweet, salty sticky sauce. 705 00:35:45,640 --> 00:35:49,920 Next course is sticky toffee pudding with a miso caramel sauce, 706 00:35:49,920 --> 00:35:54,120 hazelnut ice cream and walnut crumb. 707 00:35:54,120 --> 00:35:56,920 So, the main course is Vietnam in a bowl, 708 00:35:56,920 --> 00:35:59,800 and the dessert is the British food that I love 709 00:35:59,800 --> 00:36:01,840 with a little Asian twist on it. 710 00:36:01,840 --> 00:36:04,200 In the last couple of rounds, you've made silly mistakes. 711 00:36:04,200 --> 00:36:06,760 What are you going to do to make sure you don't make mistakes? 712 00:36:06,760 --> 00:36:09,440 Stay calm and sing Abba in my head. 713 00:36:09,440 --> 00:36:11,760 Are you an Abba fan? I do like a bit of Abba. 714 00:36:11,760 --> 00:36:13,320 What's your favourite? 715 00:36:13,320 --> 00:36:15,600 I've got Dancing Queen in my head at the minute. 716 00:36:16,800 --> 00:36:20,040 Pete's main course, lots of different technique on show here. 717 00:36:20,040 --> 00:36:22,760 He's got soy, he's got fish sauce, he's got sugar. 718 00:36:22,760 --> 00:36:25,320 I just hope that sauce isn't too sweet. 719 00:36:25,320 --> 00:36:29,400 He's got rice, then we have a slaw he calls Vietnamese slaw. 720 00:36:29,400 --> 00:36:32,720 Then he's got pork belly he's cooking in a pressure cooker. 721 00:36:32,720 --> 00:36:36,840 What we've got to hope is those layers of fat melt into the meat 722 00:36:36,840 --> 00:36:39,200 and into the sauce. Mate, if that's true, 723 00:36:39,200 --> 00:36:40,960 I'm going back for seconds and thirds. 724 00:36:40,960 --> 00:36:42,680 My biggest worry about the main course 725 00:36:42,680 --> 00:36:45,360 is that the pork doesn't get tender in time. 726 00:36:45,360 --> 00:36:50,080 It's a real kind of rush to get that cooked and ready, 727 00:36:50,080 --> 00:36:51,920 like...ASAP. 728 00:36:51,920 --> 00:36:54,640 Got a sticky toffee pudding. 729 00:36:54,640 --> 00:36:56,200 He's putting miso in, 730 00:36:56,200 --> 00:36:59,560 to give it almost a little bit of - whew - umami. 731 00:36:59,560 --> 00:37:01,920 And then we've got a hazelnut ice cream. 732 00:37:01,920 --> 00:37:05,720 I've never used an ice cream machine before. It's definitely risky - 733 00:37:05,720 --> 00:37:08,320 but at the end of the day, if you play it comfortable, 734 00:37:08,320 --> 00:37:11,200 then you might not get through, and that'd be my biggest regret. 735 00:37:11,200 --> 00:37:14,640 Please, Pete, please - no mistakes this time. 736 00:37:20,680 --> 00:37:22,920 MasterChef just changed my life instantly. 737 00:37:22,920 --> 00:37:24,640 It made me realise 738 00:37:24,640 --> 00:37:26,280 that cooking is what I want to do, 739 00:37:26,280 --> 00:37:28,240 and it's just been the most fun. 740 00:37:28,240 --> 00:37:30,640 I've been working on a really exciting cookbook 741 00:37:30,640 --> 00:37:32,920 and hopefully working on a restaurant, as well. 742 00:37:32,920 --> 00:37:34,760 Life's turned out brilliantly, 743 00:37:34,760 --> 00:37:38,240 and it's all thanks to what went on in that kitchen with John and Gregg. 744 00:37:39,800 --> 00:37:42,240 It feels, honestly, a little bit surreal being back here. 745 00:37:42,240 --> 00:37:43,960 I still have those... I got, like, 746 00:37:43,960 --> 00:37:45,960 heart palpitations and sweaty palms, 747 00:37:45,960 --> 00:37:49,080 but it's honestly just like coming home to a family. 748 00:37:49,080 --> 00:37:52,960 This MasterChef journey is something pretty incredible. 749 00:37:52,960 --> 00:37:57,800 I'm really looking forward to tasting the contestant food 750 00:37:57,800 --> 00:38:01,840 because, in this round, it's one of the most difficult challenges. 751 00:38:01,840 --> 00:38:02,880 Mm! 752 00:38:02,880 --> 00:38:06,240 I still have nightmares when I'm thinking of this round. 753 00:38:06,240 --> 00:38:07,720 So...good luck, guys! 754 00:38:08,680 --> 00:38:12,720 Lee, you've got 15 minutes till your bhajis go out. OK. 755 00:38:12,720 --> 00:38:14,440 We're kicking off with Lee. 756 00:38:14,440 --> 00:38:17,440 His starter is an onion bhaji with mint raita 757 00:38:17,440 --> 00:38:18,720 and a tamarind chutney. 758 00:38:18,720 --> 00:38:20,560 Ah, there he is! 759 00:38:20,560 --> 00:38:24,880 That onion bhaji needs to be so nice and crispy, doesn't it? 760 00:38:24,880 --> 00:38:26,400 You don't want something soggy. 761 00:38:26,400 --> 00:38:29,760 The mint raita... I think it needs to be light 762 00:38:29,760 --> 00:38:32,240 and needs to show some refinement. 763 00:38:32,240 --> 00:38:35,000 The thing about tamarind chutney it's very difficult to get right, 764 00:38:35,000 --> 00:38:37,840 I think, because you want to have a bit of sharpness 765 00:38:37,840 --> 00:38:39,920 from the tamarind, but you want a bit of sweetness. 766 00:38:39,920 --> 00:38:43,320 JOHN: OK, Lee, you've got five minutes on your first course. 767 00:38:43,320 --> 00:38:44,720 OK. It's time. 768 00:38:47,280 --> 00:38:48,400 Mm. 769 00:38:51,040 --> 00:38:52,920 We're just going to sprinkle it, finish it off 770 00:38:52,920 --> 00:38:57,760 with a bit of coriander and think... Mate! ..we're good. They look great. 771 00:38:57,760 --> 00:38:59,680 Let's go, let's go, let's go! 772 00:38:59,680 --> 00:39:01,280 Bhajis out! 773 00:39:05,920 --> 00:39:08,760 Hello. Hi. Ladies first. 774 00:39:08,760 --> 00:39:12,640 So, today I've got an onion bhaji with a mint raita 775 00:39:12,640 --> 00:39:14,720 and a sweet tamarind chutney. 776 00:39:14,720 --> 00:39:16,280 Thank you. Enjoy. Thanks, Lee. 777 00:39:16,280 --> 00:39:18,280 I love the presentation. 778 00:39:18,280 --> 00:39:20,240 Modern. 779 00:39:23,600 --> 00:39:28,520 This raita is really nice and light, full of garlic, full of mint. 780 00:39:28,520 --> 00:39:30,000 I really, really like that. 781 00:39:30,000 --> 00:39:32,400 The bhaji, the outside of it's crispy, 782 00:39:32,400 --> 00:39:34,240 but the inside is a bit dense. 783 00:39:34,240 --> 00:39:36,120 I want to have a lot of spice in the bhaji. 784 00:39:36,120 --> 00:39:38,640 I just think it's a bit... It's a bit... It's a bit polite. 785 00:39:38,640 --> 00:39:42,400 But I'm glad that he hasn't put in too much of the tamarind. 786 00:39:42,400 --> 00:39:46,800 It's an OK dish, but it's got room to be improved. 787 00:39:46,800 --> 00:39:49,520 GREGG: More than enough crisp. Not greasy at all. 788 00:39:49,520 --> 00:39:52,160 There's spicing on there, there's really sharp tamarind. 789 00:39:52,160 --> 00:39:54,120 I'm very, very happy with this. 790 00:39:55,680 --> 00:39:58,080 Well done, Lee. Are you all right? Nerve-racking, that is. 791 00:39:58,080 --> 00:39:59,880 Right. Now, listen - you've got 15 minutes. 792 00:39:59,880 --> 00:40:02,040 You all right for your main? Yeah, I think we're good. 793 00:40:02,040 --> 00:40:05,080 So Lee's main is Kashmiri chicken masala, 794 00:40:05,080 --> 00:40:08,160 so I'm expecting a yoghurt-based chicken curry 795 00:40:08,160 --> 00:40:10,320 with lovely Kashmiri chillies. 796 00:40:10,320 --> 00:40:13,960 Whether he executes it properly, we'll see. 797 00:40:13,960 --> 00:40:16,800 The onion fried rice - I don't want it to be too greasy. 798 00:40:16,800 --> 00:40:18,960 I really want it to work with the curry. 799 00:40:18,960 --> 00:40:23,040 I'm really, like, sort of excited to try the flatbread. 800 00:40:23,040 --> 00:40:24,920 These need to be cooked just right. 801 00:40:24,920 --> 00:40:27,360 Lee, you've got a couple of minutes, Chef, all right? 802 00:40:27,360 --> 00:40:29,960 We've got to go. OK. Right, let's do it. 803 00:40:30,960 --> 00:40:32,880 The crew are going to be really, really upset 804 00:40:32,880 --> 00:40:34,240 there's nothing left in the pot. 805 00:40:34,240 --> 00:40:36,240 Don't worry. We'll leave them some, then. 806 00:40:37,360 --> 00:40:39,760 All right. We're going to get some ginger quickly on there. 807 00:40:39,760 --> 00:40:41,160 How long we got? 808 00:40:42,200 --> 00:40:43,760 You are out of time. 809 00:40:43,760 --> 00:40:45,200 No worries. Let's go. 810 00:40:46,400 --> 00:40:48,320 That's a lot of hard work. Well done. Thank you. 811 00:40:48,320 --> 00:40:50,720 Big smile on your face. Well done, you. Whew! 812 00:40:53,000 --> 00:40:57,560 I've got a chicken Kashmiri chilli masala with an onion fried rice 813 00:40:57,560 --> 00:40:59,840 and a garlic and coriander flatbread. Enjoy. 814 00:40:59,840 --> 00:41:01,960 Thank you very much. Thank you. 815 00:41:04,800 --> 00:41:08,160 For me, it's mild, and I actually quite like a mild curry. 816 00:41:08,160 --> 00:41:11,760 I really like the way that Lee's used the Kashmiri chillies 817 00:41:11,760 --> 00:41:13,200 in his curry, 818 00:41:13,200 --> 00:41:16,360 but, other than that, it doesn't have the layers of flavour 819 00:41:16,360 --> 00:41:18,760 that you expect with Indian food. 820 00:41:18,760 --> 00:41:22,840 The flatbread is just soaking in oil and butter. 821 00:41:22,840 --> 00:41:24,600 I love it, I love it, I love it. 822 00:41:24,600 --> 00:41:27,360 There's so much garlic on the bread, it's fiery. 823 00:41:27,360 --> 00:41:32,080 The chicken is still moist, and that creamy sauce is delicious. 824 00:41:32,080 --> 00:41:33,680 Tell you what, Lee can really cook. 825 00:41:33,680 --> 00:41:36,520 He understands flavour, and it all tastes really good. 826 00:41:38,320 --> 00:41:40,000 Whoa! 827 00:41:40,000 --> 00:41:42,600 I think, when you're in there, your plan goes out the window. 828 00:41:42,600 --> 00:41:43,840 It's kind of just, scramble. 829 00:41:43,840 --> 00:41:47,000 Just run around and try and get things done. So, yeah. 830 00:41:48,640 --> 00:41:50,560 15 minutes, Shreya. Yeah. 831 00:41:51,600 --> 00:41:56,400 For a starter, Shreya's making a katori chaat served with yellow peas 832 00:41:56,400 --> 00:41:58,520 and chilled mint yoghurt. 833 00:41:58,520 --> 00:42:00,400 I want to see this contrast, you know, 834 00:42:00,400 --> 00:42:02,680 different textures, different flavours. 835 00:42:02,680 --> 00:42:05,080 I'm really looking forward to try this. 836 00:42:05,080 --> 00:42:08,440 I want explosion of flavour, something to excite me, 837 00:42:08,440 --> 00:42:12,160 something that's going to make me jumping up and down and dancing. 838 00:42:13,560 --> 00:42:15,800 My potatoes have not cooked. 839 00:42:15,800 --> 00:42:18,000 I'm just going to put the potatoes in the microwave 840 00:42:18,000 --> 00:42:19,680 and see if it works. 841 00:42:19,680 --> 00:42:21,160 OK. You've got two minutes. 842 00:42:23,000 --> 00:42:24,360 Oh, my God. 843 00:42:26,400 --> 00:42:28,120 Are you going to check your potatoes? 844 00:42:28,120 --> 00:42:29,600 Yeah, I'm going now. 845 00:42:33,360 --> 00:42:36,680 It's done. Go, Shreya, go. It's done, it's done, it's done. 846 00:42:41,920 --> 00:42:43,080 Let's go. 847 00:42:47,160 --> 00:42:50,600 Shreya's starter is a katori chaat - 848 00:42:50,600 --> 00:42:54,760 a deep-fried pastry basket layered with yellow chickpeas, 849 00:42:54,760 --> 00:42:58,200 mashed potato, raw onion, tamarind chutney, 850 00:42:58,200 --> 00:43:01,040 mint chutney and whipped yoghurt... 851 00:43:02,440 --> 00:43:04,680 ..topped with crispy sev noodles. 852 00:43:08,240 --> 00:43:10,840 There's so much love in this dish. 853 00:43:10,840 --> 00:43:12,440 It looks so simple, 854 00:43:12,440 --> 00:43:15,840 but then, underneath, there's all these layers, textures, flavours. 855 00:43:15,840 --> 00:43:17,600 I love that chutney. 856 00:43:17,600 --> 00:43:20,040 She's absolutely nailed this. 857 00:43:20,040 --> 00:43:21,920 Number-one fan. Love it. 858 00:43:21,920 --> 00:43:25,400 Shreya's pulled off a lot of skilful work in this dish. 859 00:43:25,400 --> 00:43:28,600 That basket - really crispy. It's not absorbed any oil. 860 00:43:28,600 --> 00:43:32,040 It's the perfect vehicle for everything that she's put inside. 861 00:43:32,040 --> 00:43:36,160 This was a perfect dish, and I enjoyed every mouthful of it. 862 00:43:36,160 --> 00:43:40,840 The tamarind sauce, the potato. That layer is just amazing. 863 00:43:40,840 --> 00:43:44,720 And I'm so happy, I just want to dance to this dish. 864 00:43:44,720 --> 00:43:47,360 The crispy outside basket, that's perfect. 865 00:43:47,360 --> 00:43:49,960 And you've got tamarind sharpness in there. 866 00:43:49,960 --> 00:43:51,480 I think that's rather lovely. 867 00:43:51,480 --> 00:43:53,280 It's all the chutneys coming together 868 00:43:53,280 --> 00:43:55,040 that make it a real delight. 869 00:43:56,920 --> 00:43:58,560 15 minutes. Yes. 870 00:43:58,560 --> 00:44:01,120 15 minutes for your main course. 871 00:44:01,120 --> 00:44:05,440 For the main, Shreya's going to serve us dhal makhani 872 00:44:05,440 --> 00:44:08,600 with fragrant basmati rice. 873 00:44:09,880 --> 00:44:12,240 This one is going to be tricky to get the flavour, 874 00:44:12,240 --> 00:44:16,600 to get the beans to melt, for the dhal to be really unctuous. 875 00:44:16,600 --> 00:44:19,360 It's difficult in the time, but it's possible. 876 00:44:19,360 --> 00:44:22,480 The rice I'd love to be really nice and fluffy 877 00:44:22,480 --> 00:44:27,600 because you need that light element with this rich, creamy dhal. 878 00:44:27,600 --> 00:44:31,360 When I put the dhal together with the rice and put in my mouth, 879 00:44:31,360 --> 00:44:35,560 it's like creamy, dreamy, like satisfying my tummy. 880 00:44:38,960 --> 00:44:40,440 What have you got to go on here? 881 00:44:40,440 --> 00:44:42,080 Just the rice. 882 00:44:42,080 --> 00:44:43,320 OK. 883 00:44:44,720 --> 00:44:46,320 And that'll be it. 884 00:44:46,320 --> 00:44:48,000 And that'll be you done. You did well. 885 00:44:48,000 --> 00:44:49,200 You did good. 886 00:44:51,240 --> 00:44:54,800 For her main course, Shreya is serving dhal makhani 887 00:44:54,800 --> 00:44:57,920 made with black mung beans and kidney beans, 888 00:44:57,920 --> 00:45:03,400 and flavoured with tomatoes, ginger, cardamom, cumin and chilli, 889 00:45:03,400 --> 00:45:07,000 served with basmati rice and a poppadom. 890 00:45:09,480 --> 00:45:12,600 Overall, I thought this dish was really lovely and warming. 891 00:45:12,600 --> 00:45:14,920 Lots of flavours going through it. 892 00:45:14,920 --> 00:45:18,160 This little poppadom was my favourite element. 893 00:45:18,160 --> 00:45:20,760 The rice, I thought, was lovely and fluffy. 894 00:45:20,760 --> 00:45:26,560 This dhal is layer and layer of flavour, and comforting. 895 00:45:26,560 --> 00:45:28,560 Soft beans in a rich sauce. 896 00:45:28,560 --> 00:45:30,720 Nicely seasoned, little hint of chilli. 897 00:45:30,720 --> 00:45:33,280 It needs something else. It needs a chutney, it needs a bread, 898 00:45:33,280 --> 00:45:36,280 to elevate it and take it from just a bowl of rice and dhal 899 00:45:36,280 --> 00:45:37,760 to something special. 900 00:45:40,160 --> 00:45:41,320 Oh! 901 00:45:41,320 --> 00:45:42,680 Oh, my God. 902 00:45:42,680 --> 00:45:44,200 The challenge was immense. 903 00:45:44,200 --> 00:45:46,560 I can still feel the pressure. 904 00:45:46,560 --> 00:45:50,160 The last round, we had to make one dish, 905 00:45:50,160 --> 00:45:53,360 and this time, we had to do two dishes. 906 00:45:53,360 --> 00:45:55,240 And that really got to me. 907 00:45:56,320 --> 00:45:59,320 You doing OK? I think so. 908 00:46:00,360 --> 00:46:05,160 Saffron's starter is smoked salmon parcels filled with crab, 909 00:46:05,160 --> 00:46:07,880 pickled cucumber, beetroot puree, 910 00:46:07,880 --> 00:46:10,880 wasabi pea puree and garlic prawns. 911 00:46:10,880 --> 00:46:13,680 Wow. There seems to be a lot going on here. 912 00:46:13,680 --> 00:46:15,160 I just hope all of this 913 00:46:15,160 --> 00:46:18,560 won't confuse what should be a wonderful dish. 914 00:46:18,560 --> 00:46:20,520 She's got to balance these flavours. 915 00:46:20,520 --> 00:46:22,320 That's the main challenge. 916 00:46:22,320 --> 00:46:23,640 Four minutes, Saffron. 917 00:46:23,640 --> 00:46:24,960 Aah... OK. 918 00:46:26,560 --> 00:46:28,480 I've got a white jacket. I'm going to stand away 919 00:46:28,480 --> 00:46:30,680 from your beetroot, if you don't mind. Yes, please do. 920 00:46:34,720 --> 00:46:36,600 Where are the prawns going? 921 00:46:36,600 --> 00:46:38,280 I think I'm going to put them at the side. 922 00:46:38,280 --> 00:46:41,320 You haven't really considered this, have you? No. 923 00:46:41,320 --> 00:46:42,800 Right. You done? 924 00:46:42,800 --> 00:46:43,840 Yeah. 925 00:46:47,280 --> 00:46:51,560 I have made you today a smoked salmon parcel filled with crab, 926 00:46:51,560 --> 00:46:55,920 a filo basket with prawns, a wasabi pea puree, 927 00:46:55,920 --> 00:46:58,560 a beetroot puree, and some pickled cucumber. 928 00:46:58,560 --> 00:47:00,200 I hope you enjoy it. 929 00:47:03,440 --> 00:47:06,080 Saffron's tried to put so much on the plate. 930 00:47:06,080 --> 00:47:08,000 It's never going to work. 931 00:47:08,000 --> 00:47:12,280 There's far too much of the crab stuffed in the salmon. 932 00:47:12,280 --> 00:47:14,480 And, also, I don't get crab. 933 00:47:14,480 --> 00:47:17,480 So, she's taken beautiful ingredients, 934 00:47:17,480 --> 00:47:19,240 and she's exhausted them. 935 00:47:19,240 --> 00:47:23,280 Actually, for the wasabi pea puree, I don't mind that, 936 00:47:23,280 --> 00:47:26,520 because it's quite exciting, it's something new. 937 00:47:26,520 --> 00:47:29,280 This crab mixture, which is pleasant enough, 938 00:47:29,280 --> 00:47:30,800 I don't mind it at all. 939 00:47:30,800 --> 00:47:33,640 But why we've got a prawn and a filo basket on the side of this dish, 940 00:47:33,640 --> 00:47:35,440 I'm not quite sure. 941 00:47:35,440 --> 00:47:36,640 It's very decent. 942 00:47:36,640 --> 00:47:39,120 I still think it's very confused and it's not sure what it is. 943 00:47:40,440 --> 00:47:41,560 Hey. Hey. 944 00:47:41,560 --> 00:47:42,800 You all right, Saffron? Yeah. 945 00:47:42,800 --> 00:47:45,200 15 minutes now for your next course, yes? Yep. 946 00:47:45,200 --> 00:47:49,320 For main, Saffron is cooking us crispy chicken supreme 947 00:47:49,320 --> 00:47:51,120 with puy lentils, 948 00:47:51,120 --> 00:47:53,480 crispy cavolo nero, 949 00:47:53,480 --> 00:47:55,360 and chimichurri. 950 00:47:55,360 --> 00:47:58,680 She's taking this classic chicken and lentils dish, 951 00:47:58,680 --> 00:48:01,520 and putting her spin on it. 952 00:48:01,520 --> 00:48:03,320 Happy with the chicken cookery? 953 00:48:03,320 --> 00:48:05,920 I think we'll know when I cut it open. Cut into it. 954 00:48:05,920 --> 00:48:08,120 Chicken's got to be cooked to perfection. 955 00:48:08,120 --> 00:48:10,320 And the puy lentils have got to be seasoned, 956 00:48:10,320 --> 00:48:12,920 because otherwise they can be a bit...a bit bland. 957 00:48:12,920 --> 00:48:16,720 The crispy cavolo nero have got to be lovely and light and crispy. 958 00:48:16,720 --> 00:48:19,200 And that chimichurri has to pack a punch. 959 00:48:19,200 --> 00:48:20,960 How's your chimichurri? 960 00:48:20,960 --> 00:48:24,040 I've added lemon juice to it. I don't quite know why. 961 00:48:24,040 --> 00:48:26,520 You like last minute things, don't you? Yeah. 962 00:48:27,840 --> 00:48:29,960 Right, let's go. You got four minutes. 963 00:48:33,040 --> 00:48:34,800 Perfect. There we go, beautiful. 964 00:48:36,000 --> 00:48:37,800 Let's have a look. Wahey! 965 00:48:37,800 --> 00:48:39,080 Well done. 966 00:48:41,480 --> 00:48:43,520 You've got 30 seconds to go. 967 00:48:43,520 --> 00:48:45,400 Anything else to go on it? No, that's it. 968 00:48:45,400 --> 00:48:46,720 Done. Let's go. 969 00:48:46,720 --> 00:48:48,160 Well done. 970 00:48:52,360 --> 00:48:56,000 For your main course, I have cooked you a supreme of chicken, 971 00:48:56,000 --> 00:48:58,960 crispy skin, on puy lentils, 972 00:48:58,960 --> 00:49:02,840 with crispy kale and some chimichurri. 973 00:49:02,840 --> 00:49:04,560 It looks really smart, doesn't it? 974 00:49:04,560 --> 00:49:07,640 Looks like kind of thing you find in a modern restaurant. 975 00:49:09,640 --> 00:49:13,160 That actually was way better than I thought it was going to be. 976 00:49:13,160 --> 00:49:15,640 I've normally got people screaming, wanting supper. 977 00:49:15,640 --> 00:49:19,080 So, yeah, it felt sort of weirdly natural. 978 00:49:19,080 --> 00:49:21,120 So, we'll see. 979 00:49:23,200 --> 00:49:26,960 The chicken skin is nice. I think the chicken is well cooked. 980 00:49:26,960 --> 00:49:31,160 But I was expecting big contrasting flavours with this chimichurri sauce 981 00:49:31,160 --> 00:49:34,520 with the spice, lentils. Big, bold flavours - 982 00:49:34,520 --> 00:49:37,000 but I can't really taste any spice. 983 00:49:37,000 --> 00:49:39,600 The chimichurri, it's too sour. 984 00:49:39,600 --> 00:49:41,680 A little bit like Saffron's starter, 985 00:49:41,680 --> 00:49:44,280 I think there's just far too much on the plate. 986 00:49:44,280 --> 00:49:46,120 The cavolo nero hasn't worked. 987 00:49:46,120 --> 00:49:49,880 It's supposed to be crispy, and that is not crispy. 988 00:49:52,240 --> 00:49:54,760 You've got seven minutes on your first course, Pete. 989 00:49:54,760 --> 00:49:56,280 All right, mate. 990 00:49:56,280 --> 00:50:00,480 For Pete's main, he is making braised Vietnamese pork belly, 991 00:50:00,480 --> 00:50:02,440 some Thai jasmine rice, 992 00:50:02,440 --> 00:50:04,840 Vietnamese slaw and crispy shallot. 993 00:50:04,840 --> 00:50:08,040 The pork need to be soft, tender. 994 00:50:08,040 --> 00:50:10,160 That's my slight concern - 995 00:50:10,160 --> 00:50:14,080 how you can cook that pork belly in this time. 996 00:50:14,080 --> 00:50:15,680 A little bit worried. 997 00:50:15,680 --> 00:50:17,720 OK, you've got three minutes. OK? 998 00:50:24,000 --> 00:50:25,160 Go, go, go. 999 00:50:25,160 --> 00:50:26,600 Best pork belly you've ever done? 1000 00:50:26,600 --> 00:50:27,720 No. 1001 00:50:28,880 --> 00:50:31,120 How do you say "delicious" in Vietnamese? 1002 00:50:31,120 --> 00:50:32,600 Oh. Tho'm ngon. Tho'm ngon. 1003 00:50:32,600 --> 00:50:34,240 Tho'm ngon? 1004 00:50:34,240 --> 00:50:35,520 Lovely. 1005 00:50:35,520 --> 00:50:37,160 Pete, that's lovely. Let's go. 1006 00:50:40,560 --> 00:50:42,280 So, what we have here is thit kho, 1007 00:50:42,280 --> 00:50:44,640 which is braised Vietnamese pork belly, 1008 00:50:44,640 --> 00:50:48,240 with steamed rice, crispy shallots and a Vietnamese slaw. 1009 00:50:50,480 --> 00:50:53,480 We knew that the execution of the pork in the time 1010 00:50:53,480 --> 00:50:55,120 is going to be near impossible. 1011 00:50:55,120 --> 00:50:56,960 And, yeah, the pork's a bit tough. 1012 00:50:56,960 --> 00:50:59,480 But that's got a lot of flavour, a lot of heat in there, 1013 00:50:59,480 --> 00:51:01,000 a lot of energy. 1014 00:51:01,000 --> 00:51:04,120 That sauce is lovely and sticky and sweet. 1015 00:51:04,120 --> 00:51:08,160 I could eat that sauce with the rice and the slaw all day long. 1016 00:51:08,160 --> 00:51:10,760 It's delicious. I love the slaw. 1017 00:51:10,760 --> 00:51:14,560 I can actually eat a whole plateful of the slaw. 1018 00:51:14,560 --> 00:51:16,120 Brilliant. 1019 00:51:16,120 --> 00:51:18,560 I would like my pork a little bit softer, 1020 00:51:18,560 --> 00:51:21,240 but the flavour around it is lovely. 1021 00:51:21,240 --> 00:51:23,600 That slaw is fabulous. 1022 00:51:23,600 --> 00:51:26,120 A great combination of flavours and textures on this plate. 1023 00:51:26,120 --> 00:51:29,280 It's sweet, it's sour, it's salty, and it's hot. 1024 00:51:29,280 --> 00:51:31,320 Hey. You all right, Pete? 1025 00:51:31,320 --> 00:51:32,800 15 minutes. 1026 00:51:32,800 --> 00:51:35,360 Sticky toffee, ice cream. Come on! 1027 00:51:35,360 --> 00:51:40,320 This, to me, sounds like it could be the perfect pudding. 1028 00:51:40,320 --> 00:51:43,280 It's a classic, but Pete's putting his little twist on it 1029 00:51:43,280 --> 00:51:45,200 with a bit of miso in there. 1030 00:51:45,200 --> 00:51:47,960 But he's got to be really careful when it comes to balancing 1031 00:51:47,960 --> 00:51:49,720 the flavour of the miso. 1032 00:51:49,720 --> 00:51:53,760 For the hazelnut ice cream, it needs to be strong hazelnut flavour 1033 00:51:53,760 --> 00:51:58,080 to fight with the sticky toffee pudding and the miso. 1034 00:51:58,080 --> 00:52:00,480 Let's just hope he nails it. 1035 00:52:00,480 --> 00:52:03,280 How long have I got left? Three minutes, OK? 1036 00:52:08,960 --> 00:52:10,560 What's left to go on here? 1037 00:52:10,560 --> 00:52:12,400 Just the hazelnut ice cream. 1038 00:52:12,400 --> 00:52:14,400 Look at that, that's what you want. Straight on. 1039 00:52:14,400 --> 00:52:16,080 Go. 1040 00:52:16,080 --> 00:52:18,200 We're on target. Go, go, go! 1041 00:52:19,360 --> 00:52:20,720 Thank you. 1042 00:52:20,720 --> 00:52:23,360 So, what we have here is sticky toffee pudding 1043 00:52:23,360 --> 00:52:25,960 with a miso caramel sauce and a walnut crumb, 1044 00:52:25,960 --> 00:52:28,400 with some hazelnut ice cream on the side. 1045 00:52:31,000 --> 00:52:32,720 The cake is really moist. 1046 00:52:32,720 --> 00:52:35,720 They've got those dates flaked through it. I really... 1047 00:52:35,720 --> 00:52:37,760 I actually really like the miso. 1048 00:52:37,760 --> 00:52:41,920 It is very difficult to balance the savoury taste of miso 1049 00:52:41,920 --> 00:52:43,960 with the caramel. 1050 00:52:43,960 --> 00:52:46,120 Erm, I think just nearly there. 1051 00:52:46,120 --> 00:52:48,760 And I would say it's not a hazelnut ice cream. 1052 00:52:48,760 --> 00:52:50,280 It's a hazelnut sorbet. 1053 00:52:50,280 --> 00:52:52,440 And I think it would have carried its flavour 1054 00:52:52,440 --> 00:52:55,280 had it been more creamy, like an ice cream. 1055 00:52:55,280 --> 00:52:58,280 The sticky sponge is lovely. 1056 00:52:58,280 --> 00:53:01,600 The ice cream, lovely flavour, but it's slightly granular. 1057 00:53:01,600 --> 00:53:03,440 I think there's some really nice technique. 1058 00:53:03,440 --> 00:53:04,920 I think it's a good dessert. 1059 00:53:06,880 --> 00:53:08,720 That was such a tough challenge. 1060 00:53:08,720 --> 00:53:10,280 It was so hard - 1061 00:53:10,280 --> 00:53:12,880 but I've done it now, and I'll sleep well tonight. 1062 00:53:15,200 --> 00:53:17,600 So, we've had all the dishes, guys. 1063 00:53:17,600 --> 00:53:20,040 Now we've got this really tough decision 1064 00:53:20,040 --> 00:53:22,440 to put the best cook through. 1065 00:53:22,440 --> 00:53:27,600 I think I have a good idea in my mind who I want to put forward. 1066 00:53:27,600 --> 00:53:30,680 And I think I got someone in my mind, as well. 1067 00:53:30,680 --> 00:53:32,440 The dish of the day. 1068 00:53:35,120 --> 00:53:36,880 Cooking for a place in a quarterfinal 1069 00:53:36,880 --> 00:53:38,440 is always going to be a tough task, 1070 00:53:38,440 --> 00:53:41,280 because what they've got to do is not just impress you and I, 1071 00:53:41,280 --> 00:53:44,320 but also impress three invited guests in the dining room. 1072 00:53:44,320 --> 00:53:46,880 The dining room loved Shreya. 1073 00:53:46,880 --> 00:53:49,240 That deep-fried basket was delicious. 1074 00:53:49,240 --> 00:53:51,760 Loads and loads of different things going on, 1075 00:53:51,760 --> 00:53:53,400 and lots and lots of skill on show. 1076 00:53:53,400 --> 00:53:55,880 That dhal makhani was cooked very, very nicely. 1077 00:53:55,880 --> 00:53:57,240 I liked the flavours - 1078 00:53:57,240 --> 00:53:59,600 and Shreya is the dining room's favourite. 1079 00:53:59,600 --> 00:54:02,760 Therefore, Shreya is going through to a quarterfinal. 1080 00:54:02,760 --> 00:54:07,280 We've got two more places between Saffron, Pete and Lee. 1081 00:54:07,280 --> 00:54:09,320 I loved Lee's two dishes. 1082 00:54:09,320 --> 00:54:13,600 The onion bhaji, and then that lovely creamy chicken curry. 1083 00:54:13,600 --> 00:54:17,480 The dining room weren't as convinced as you and I. 1084 00:54:17,480 --> 00:54:19,520 But I thought it was great. 1085 00:54:19,520 --> 00:54:21,080 Saffron's an interesting cook. 1086 00:54:21,080 --> 00:54:23,000 Rather than a whole plate of food, 1087 00:54:23,000 --> 00:54:25,400 it's like a plate of bits and pieces. 1088 00:54:25,400 --> 00:54:29,800 The chimichurri sauce and the crispy cavalo nero, it didn't quite work. 1089 00:54:29,800 --> 00:54:33,040 We've got something being built around colours and shapes, 1090 00:54:33,040 --> 00:54:36,240 rather than about flavour and things that come together. 1091 00:54:36,240 --> 00:54:39,720 Pete is probably the most technically proficient in the room. 1092 00:54:39,720 --> 00:54:42,160 Pete took a pork belly and tried to cook it in an hour. 1093 00:54:42,160 --> 00:54:43,680 That's near on impossible. 1094 00:54:43,680 --> 00:54:45,280 But tasted really good. 1095 00:54:45,280 --> 00:54:47,120 Sticky toffee pudding, not bad. 1096 00:54:47,120 --> 00:54:49,200 The ice cream, we know, wasn't quite right. 1097 00:54:49,200 --> 00:54:50,800 It was a little grainy. 1098 00:54:50,800 --> 00:54:54,440 Overall, though, I do, do like his style. 1099 00:54:54,440 --> 00:54:56,320 Who stays? Who goes? 1100 00:54:58,160 --> 00:55:01,280 Now I've got that taste, that drive, 1101 00:55:01,280 --> 00:55:03,520 it would mean a lot for me to stay now. 1102 00:55:03,520 --> 00:55:06,480 I'm loving cooking in the kitchen, at the minute. 1103 00:55:06,480 --> 00:55:08,480 It's so much better than my one-bed flat. 1104 00:55:08,480 --> 00:55:10,840 And I want a place in that quarterfinal so bad. 1105 00:55:10,840 --> 00:55:13,880 I feel like I've just had, you know, a taster of it. 1106 00:55:13,880 --> 00:55:16,160 So, yeah, I'd love to keep going. 1107 00:55:24,920 --> 00:55:27,920 We have, of course, with the help of the guests in the dining room, 1108 00:55:27,920 --> 00:55:29,120 made a decision. 1109 00:55:30,240 --> 00:55:33,920 Three of you are going through to a quarterfinal. 1110 00:55:33,920 --> 00:55:37,120 Sadly, one of you is leaving us. 1111 00:55:37,120 --> 00:55:39,120 Our first quarterfinalist is... 1112 00:55:42,840 --> 00:55:44,080 ..Shreya. 1113 00:55:50,880 --> 00:55:54,040 Our second quarterfinalist... 1114 00:55:59,280 --> 00:56:00,320 ..is Pete. 1115 00:56:01,720 --> 00:56:03,160 Very good, Pete. 1116 00:56:05,480 --> 00:56:10,240 Lee, Saffron, we have just one quarterfinal place left. 1117 00:56:10,240 --> 00:56:12,920 Our third quarterfinalist is... 1118 00:56:15,640 --> 00:56:17,200 ..Lee. 1119 00:56:17,200 --> 00:56:19,000 Congratulations, Lee. 1120 00:56:20,520 --> 00:56:23,040 Saffron, thank you so very much. 1121 00:56:23,040 --> 00:56:24,560 I loved it. Thank you. 1122 00:56:24,560 --> 00:56:26,600 Thank you very much indeed. Thank you. 1123 00:56:29,040 --> 00:56:31,720 I've had such a fun journey. 1124 00:56:31,720 --> 00:56:35,520 I will look back on my experience with pure joy. 1125 00:56:35,520 --> 00:56:38,040 I've loved every second of it. 1126 00:56:41,240 --> 00:56:44,080 You three now are MasterChef quarterfinalists. 1127 00:56:44,080 --> 00:56:45,360 Yes! 1128 00:56:46,720 --> 00:56:47,960 Smashed it. 1129 00:56:49,240 --> 00:56:52,040 I am feeling like I'm on top of the world. 1130 00:56:53,280 --> 00:56:55,840 Oh, my God. It's unreal. 1131 00:56:55,840 --> 00:56:59,840 Been a tiring day. I feel like I've done ten rounds with Tyson Fury. 1132 00:56:59,840 --> 00:57:01,840 I'm absolutely knackered. 1133 00:57:03,200 --> 00:57:07,000 Little bit taken back, to be honest, did not expect to be here still. 1134 00:57:07,000 --> 00:57:08,600 A few mistakes today, 1135 00:57:08,600 --> 00:57:10,640 but it's time for me to stop doubting myself now. 1136 00:57:15,280 --> 00:57:16,880 Next time... 1137 00:57:16,880 --> 00:57:18,600 This is going to be interesting. 1138 00:57:18,600 --> 00:57:20,760 ..six more home cooks compete 1139 00:57:20,760 --> 00:57:23,880 for the right to wear a MasterChef apron... 1140 00:57:23,880 --> 00:57:26,400 Get food on plates right now! 1141 00:57:26,400 --> 00:57:28,720 It's going to be tight. To the wire, this is. 1142 00:57:29,760 --> 00:57:32,400 I really think that's absolutely delicious. 1143 00:57:32,400 --> 00:57:36,360 ..before battling for a place in the quarterfinal. 1144 00:57:36,360 --> 00:57:38,280 My tongue is, like, dancing. 1145 00:57:38,280 --> 00:57:40,040 Yeah, really, really delicious. 1146 00:57:40,040 --> 00:57:41,840 As soon as we've finished having this chat, 1147 00:57:41,840 --> 00:57:43,560 I am finishing this plate of food.