1 00:00:02,000 --> 00:00:05,000 VOICEOVER: It's the battle for the ultimate culinary prize. 2 00:00:05,000 --> 00:00:06,080 Wooo! 3 00:00:06,080 --> 00:00:09,040 58 of the country's best home cooks... 4 00:00:09,040 --> 00:00:10,960 I need to stop shaking. 5 00:00:10,960 --> 00:00:13,040 ..all with their heart set... 6 00:00:13,040 --> 00:00:14,120 Fingers crossed. 7 00:00:14,120 --> 00:00:15,600 Your sesame cracker's burning. 8 00:00:15,600 --> 00:00:16,800 Oh, no. 9 00:00:16,800 --> 00:00:19,760 ..on the coveted MasterChef trophy. 10 00:00:22,480 --> 00:00:23,880 That's a cracker of a dish. 11 00:00:23,880 --> 00:00:25,880 Absolutely ace! 12 00:00:25,880 --> 00:00:27,040 I'm so happy. 13 00:00:27,040 --> 00:00:28,560 I just want to dance. 14 00:00:28,560 --> 00:00:32,200 Each week, 12 extraordinary amateur talents... 15 00:00:32,200 --> 00:00:33,720 Come on, come on, come on! 16 00:00:33,720 --> 00:00:37,840 ..battle for a place in the quarterfinal. 17 00:00:38,880 --> 00:00:40,600 I think it's exceptionally good. 18 00:00:40,600 --> 00:00:42,080 I can't fault it. 19 00:00:42,080 --> 00:00:45,840 But only the best can earn their passports... 20 00:00:45,840 --> 00:00:48,880 I think we need to kick it up a little bit. 21 00:00:48,880 --> 00:00:52,280 ..to the ultimate culinary showdown. 22 00:00:52,280 --> 00:00:54,960 Upstairs, there is bow ties, there's ballgowns, 23 00:00:54,960 --> 00:00:56,520 and there are Michelin stars. 24 00:01:01,080 --> 00:01:02,240 There is no doubt about it, 25 00:01:02,240 --> 00:01:04,920 we are going to find some incredible talent. 26 00:01:04,920 --> 00:01:06,000 Come in here, 27 00:01:06,000 --> 00:01:09,400 prove your worth, and make your dreams come true. 28 00:01:16,480 --> 00:01:20,560 These six passionate home cooks all think they've got what it takes 29 00:01:20,560 --> 00:01:22,720 to become MasterChef champion. 30 00:01:23,840 --> 00:01:27,960 But at the end of today's heat, only three will make it through 31 00:01:27,960 --> 00:01:29,960 to this week's quarterfinal. 32 00:01:31,240 --> 00:01:34,640 The day has finally come, and I've been boring my wife 33 00:01:34,640 --> 00:01:38,000 by cooking the same dish countless times over and over again. 34 00:01:38,000 --> 00:01:40,080 Thus far, it's going OK. 35 00:01:42,560 --> 00:01:44,240 Cooking for me means the world. 36 00:01:44,240 --> 00:01:46,400 Cooking mean love, cooking mean family, 37 00:01:46,400 --> 00:01:48,600 cooking mean everything to me. 38 00:01:50,240 --> 00:01:52,880 I really can't wait to get in there. Bring it on! 39 00:01:52,880 --> 00:01:55,080 If you can't handle the heat, get out the kitchen. 40 00:01:57,800 --> 00:02:00,080 Welcome to the MasterChef kitchen. 41 00:02:00,080 --> 00:02:04,320 Take this opportunity to show us what you've got 42 00:02:04,320 --> 00:02:06,600 in your culinary armoury. 43 00:02:06,600 --> 00:02:10,520 Your first round we call basic to brilliant. 44 00:02:10,520 --> 00:02:14,440 Taking a basic, everyday item you'd find in your shopping basket, 45 00:02:14,440 --> 00:02:17,040 and turning that into something brilliant. 46 00:02:17,040 --> 00:02:18,480 At the end of this round, 47 00:02:18,480 --> 00:02:21,400 Gregg and I will choose our two favourite dishes. 48 00:02:21,400 --> 00:02:22,920 And the people who cook those 49 00:02:22,920 --> 00:02:24,240 will get themselves a MasterChef apron 50 00:02:24,240 --> 00:02:26,400 and go straight through to the next round. 51 00:02:27,840 --> 00:02:32,080 The remaining four will need to cook again for the two remaining aprons. 52 00:02:33,280 --> 00:02:35,480 Ladies and gentlemen, 1 hour and 20 minutes. 53 00:02:35,480 --> 00:02:36,760 Let's cook. 54 00:02:45,000 --> 00:02:46,200 Really excited. 55 00:02:46,200 --> 00:02:50,040 Can't wait to put my food to Gregg and John. 56 00:02:50,040 --> 00:02:52,080 Loving every minute of this. 57 00:02:52,080 --> 00:02:56,280 VOICEOVER: 43-year-old IT manager Steve, from Stoke-on-Trent, 58 00:02:56,280 --> 00:02:59,160 spent his childhood cooking with his mum, 59 00:02:59,160 --> 00:03:01,600 and has big dreams of one day opening 60 00:03:01,600 --> 00:03:03,840 his own fine-dining restaurant. 61 00:03:05,560 --> 00:03:07,120 So, I've got cerebral palsy. 62 00:03:07,120 --> 00:03:08,840 I've had this since birth. 63 00:03:08,840 --> 00:03:11,000 I have limited movements 64 00:03:11,000 --> 00:03:13,800 in my legs and my right arm. 65 00:03:13,800 --> 00:03:18,800 When I'm in the kitchen, I can spend hours without any issues. 66 00:03:18,800 --> 00:03:20,840 It's as if an adrenaline kicks in. 67 00:03:20,840 --> 00:03:23,040 It makes me feel amazing. 68 00:03:24,840 --> 00:03:28,000 Steve, what is your humble ingredient, please? 69 00:03:28,000 --> 00:03:29,440 It is chicken breast. 70 00:03:29,440 --> 00:03:32,280 I like to use it quite a lot, especially around the family. 71 00:03:32,280 --> 00:03:33,920 So what's the dish, please? 72 00:03:33,920 --> 00:03:35,880 It's a chicken tikka masala. Oh! 73 00:03:35,880 --> 00:03:39,040 So, the classic, with a naan bread. 74 00:03:39,040 --> 00:03:41,000 What is in there with the chicken that's bright red? 75 00:03:41,000 --> 00:03:42,040 It's food colouring. 76 00:03:42,040 --> 00:03:45,560 It's to give it that authentic chicken tikka look. Ah! 77 00:03:45,560 --> 00:03:46,640 And, of all the curries, 78 00:03:46,640 --> 00:03:48,640 what is it about this one that you love so much? 79 00:03:48,640 --> 00:03:50,600 It's a family favourite. Especially my missus. 80 00:03:50,600 --> 00:03:52,400 She absolutely loves this one. 81 00:03:52,400 --> 00:03:53,480 Have you got an ambition? 82 00:03:53,480 --> 00:03:55,960 I'd like to have a Michelin star. 83 00:03:55,960 --> 00:03:57,840 I know it sounds big, ambitious, 84 00:03:57,840 --> 00:04:00,160 but, obviously, I've got cerebral palsy. 85 00:04:00,160 --> 00:04:02,760 If they say I can never walk, got to MasterChef, 86 00:04:02,760 --> 00:04:05,440 who says in five years' time I can't have a Michelin star? 87 00:04:08,520 --> 00:04:10,480 Chicken breast can go dry really, really quickly, 88 00:04:10,480 --> 00:04:12,960 and I think that's a bit of a gamble for Steve. 89 00:04:12,960 --> 00:04:15,760 We got rice, and he's going to serve the whole lot with a naan. 90 00:04:15,760 --> 00:04:16,800 The danger with a naan, 91 00:04:16,800 --> 00:04:19,480 if it's not cooked all the way through, it's doughy. 92 00:04:19,480 --> 00:04:20,600 But if he pulls this all off, 93 00:04:20,600 --> 00:04:22,520 that's impressive, in an hour and 20 minutes. 94 00:04:24,800 --> 00:04:29,240 VOICEOVER: 28-year-old Haddy grew up in the Gambia in West Africa, 95 00:04:29,240 --> 00:04:33,400 and learned to cook in her grandmother's fast food restaurant. 96 00:04:34,960 --> 00:04:38,440 I came here five years ago. I used to cook with firewood and coal. 97 00:04:38,440 --> 00:04:41,800 I never cook with ovens, like, food processor. 98 00:04:41,800 --> 00:04:44,200 And I'm like a kid in Disneyland. 99 00:04:44,200 --> 00:04:47,320 Like, everything is like, "Oh, my God! I can have this in my kitchen! 100 00:04:47,320 --> 00:04:48,720 "I can have that in my kitchen!" 101 00:04:48,720 --> 00:04:50,640 So, it's amazing! 102 00:04:54,360 --> 00:04:56,160 Haddy, what's your main ingredient? 103 00:04:56,160 --> 00:04:57,560 Aubergine. Why? 104 00:04:57,560 --> 00:04:59,920 I have lots of funny stories about aubergine - 105 00:04:59,920 --> 00:05:01,880 growing up, crying in the dinner table 106 00:05:01,880 --> 00:05:04,440 just because someone ate the last bit of aubergine. 107 00:05:04,440 --> 00:05:06,960 And when I came here, I started gardening. 108 00:05:06,960 --> 00:05:08,040 So I grew aubergine. 109 00:05:08,040 --> 00:05:10,080 And then I had loads of aubergines. 110 00:05:10,080 --> 00:05:11,400 So, what is your dish? 111 00:05:11,400 --> 00:05:13,120 So, I'm making a moussaka. 112 00:05:13,120 --> 00:05:16,360 My mother-in-law recommended moussaka. So, I tried it. 113 00:05:16,360 --> 00:05:17,520 It tastes delicious. 114 00:05:17,520 --> 00:05:19,320 And since then, I never stopped cooking it. 115 00:05:19,320 --> 00:05:22,120 Haddy, it's been an absolute delight talking to you. 116 00:05:22,120 --> 00:05:23,240 You, too. 117 00:05:24,880 --> 00:05:27,160 We're getting moussaka. 118 00:05:27,160 --> 00:05:30,440 It's a classic dish, which is layered aubergine, lamb mince, 119 00:05:30,440 --> 00:05:34,200 flavoured with cinnamon, bechamel sauce, layers of potatoes, 120 00:05:34,200 --> 00:05:35,760 and then baked. 121 00:05:35,760 --> 00:05:37,120 Nobody wants dry mince. 122 00:05:37,120 --> 00:05:38,880 Nobody wants rubbery aubergines. 123 00:05:38,880 --> 00:05:43,040 And the bechamel sauce has to be lovely and creamy and smooth. 124 00:05:44,320 --> 00:05:47,000 OK. Ladies and gentlemen, you have had 30 minutes. 125 00:05:47,000 --> 00:05:48,920 30 minutes gone already. 126 00:05:51,080 --> 00:05:55,160 VOICEOVER: 39-year-old Chaz from Leicestershire is a photo retoucher 127 00:05:55,160 --> 00:05:57,600 for a popular UK fashion brand, 128 00:05:57,600 --> 00:05:59,440 and grew obsessed with cooking 129 00:05:59,440 --> 00:06:02,240 when having to fend for himself at university. 130 00:06:04,400 --> 00:06:07,560 Having cooking to come home to every day is amazing. 131 00:06:07,560 --> 00:06:08,760 I'm already thinking about 132 00:06:08,760 --> 00:06:09,960 what I'm cooking that night 133 00:06:09,960 --> 00:06:12,920 at around breakfast the day before! 134 00:06:12,920 --> 00:06:15,760 And I'm just desperate to kind of prove myself 135 00:06:15,760 --> 00:06:17,600 and do a really good job of it. 136 00:06:20,080 --> 00:06:21,720 What's your basic ingredient, Chaz? 137 00:06:21,720 --> 00:06:23,280 I've gone with chicken thighs today. 138 00:06:23,280 --> 00:06:27,240 So, my dish is actually a caramel chicken. 139 00:06:27,240 --> 00:06:28,720 It's not a dessert, I promise. 140 00:06:28,720 --> 00:06:33,400 And I'm serving that with jasmine rice and a sort of Asian salad. 141 00:06:33,400 --> 00:06:35,600 So I've always been a massive fan of Asian flavours. 142 00:06:35,600 --> 00:06:39,840 Just that combination is a banger, and hoping to prove it today. 143 00:06:42,880 --> 00:06:44,200 We've got chicken thighs 144 00:06:44,200 --> 00:06:45,680 he's chopped up into small pieces. 145 00:06:45,680 --> 00:06:48,280 Now, he's got to make sure that chicken doesn't dry out. 146 00:06:48,280 --> 00:06:50,760 He's making a fish sauce caramel. 147 00:06:50,760 --> 00:06:54,040 Fish sauce, sugar, saltiness, has soy sauce. 148 00:06:54,040 --> 00:06:55,840 On the side of that, we're getting pickled chillies 149 00:06:55,840 --> 00:06:57,160 and pickled cucumber. 150 00:06:57,160 --> 00:07:01,280 And then a slaw with a gochujang Korean chilli paste. 151 00:07:01,280 --> 00:07:05,160 I just hope there's not TOO many flavours on the plate. 152 00:07:07,840 --> 00:07:11,680 VOICEOVER: Retired new business manager Penny from Bradford-on-Avon 153 00:07:11,680 --> 00:07:14,440 spent her career travelling the world, 154 00:07:14,440 --> 00:07:17,320 embracing culinary food cultures. 155 00:07:18,760 --> 00:07:20,880 I would say I'm quite an adventurous person. 156 00:07:20,880 --> 00:07:25,360 I've picked up various recipes as I go along. 157 00:07:25,360 --> 00:07:28,560 I really, really want to win a MasterChef apron. 158 00:07:28,560 --> 00:07:32,480 I think I'd show off to everybody and anybody in my family and, 159 00:07:32,480 --> 00:07:35,120 "Oh, am I still wearing my apron? Oh, I am sorry!" 160 00:07:40,280 --> 00:07:42,840 Penny, so what's your basic ingredient? 161 00:07:42,840 --> 00:07:43,880 Mushrooms. 162 00:07:43,880 --> 00:07:47,160 Sausage, egg, mushrooms. What are you making? 163 00:07:47,160 --> 00:07:48,720 Full English. 164 00:07:48,720 --> 00:07:50,080 Are you? Yes. 165 00:07:50,080 --> 00:07:51,480 Well, I've got two sons. 166 00:07:51,480 --> 00:07:54,440 There's nothing they like better than a full English. 167 00:07:54,440 --> 00:07:57,960 So, as I hear them rising at about midday, 168 00:07:57,960 --> 00:08:00,440 I can then serve them their brunch. 169 00:08:00,440 --> 00:08:03,360 Your boys not getting up till midday. How old are they? 170 00:08:03,360 --> 00:08:05,840 In their early 40s. 171 00:08:05,840 --> 00:08:08,000 But, you know, when they come to their mum's, they... 172 00:08:08,000 --> 00:08:10,320 You kind of revert back to childhood, don't you? 173 00:08:10,320 --> 00:08:12,160 What a lovely, loving mum. 174 00:08:14,480 --> 00:08:16,400 Today, in the MasterChef kitchen, 175 00:08:16,400 --> 00:08:19,720 we are getting our first ever breakfast. 176 00:08:19,720 --> 00:08:21,880 Yay! 177 00:08:23,040 --> 00:08:25,960 A mushroom in four different ways. 178 00:08:25,960 --> 00:08:28,320 We've got a whole big field mushroom, lovely and juicy, 179 00:08:28,320 --> 00:08:30,520 so that when you cut into it, it's like a piece of meat... 180 00:08:31,920 --> 00:08:34,880 ..mushroom crisps with truffle oil across the top. 181 00:08:34,880 --> 00:08:38,120 She's got to be careful they don't burn, or they could be bitter. 182 00:08:38,120 --> 00:08:39,360 Porcini cream. 183 00:08:39,360 --> 00:08:43,160 And then she's making a hollandaise with mushrooms going through it. 184 00:08:43,160 --> 00:08:44,600 Penny, yes, please! 185 00:08:45,960 --> 00:08:49,520 Guys, you've got 30 minutes to complete your masterpiece. 186 00:08:51,680 --> 00:08:55,600 VOICEOVER: Sri Lankan-born charity investment head Mathu fled 187 00:08:55,600 --> 00:08:56,800 to Canada as a child 188 00:08:56,800 --> 00:08:58,320 during the civil war, 189 00:08:58,320 --> 00:09:02,160 but discovered food as a way of reconnecting with her heritage. 190 00:09:03,120 --> 00:09:06,640 My parents make Sri Lankan food with big spices 191 00:09:06,640 --> 00:09:08,960 and really different fruits and vegetables, 192 00:09:08,960 --> 00:09:10,320 but I'm also Canadian, 193 00:09:10,320 --> 00:09:13,280 and I try and bring those Sri Lankan flavours 194 00:09:13,280 --> 00:09:16,680 into Canadian and North American comfort dishes. 195 00:09:18,920 --> 00:09:20,360 Hello. Welcome to MasterChef. 196 00:09:20,360 --> 00:09:21,440 Thanks for having me. 197 00:09:21,440 --> 00:09:23,080 What is your humble ingredient? 198 00:09:23,080 --> 00:09:25,280 Chicken thighs, which are marinating over there. 199 00:09:25,280 --> 00:09:27,200 So, what are you making with the chicken thighs? 200 00:09:27,200 --> 00:09:29,000 So, it's a fried chicken sandwich. 201 00:09:29,000 --> 00:09:32,080 And on top of the fried chicken is a Sri Lankan coconut sambal 202 00:09:32,080 --> 00:09:34,320 with a curried coleslaw. 203 00:09:34,320 --> 00:09:35,360 Brilliant! 204 00:09:35,360 --> 00:09:37,080 And is Sri Lankan food your passion? 205 00:09:37,080 --> 00:09:38,560 All food is my passion. 206 00:09:38,560 --> 00:09:40,880 I think spicy food is my passion. 207 00:09:40,880 --> 00:09:42,680 Why are you here on MasterChef? 208 00:09:42,680 --> 00:09:45,680 I like travelling and I like food. 209 00:09:45,680 --> 00:09:48,160 And I think I have a really unique perspective on the world, 210 00:09:48,160 --> 00:09:50,160 so I would love to kind of share that. 211 00:09:50,160 --> 00:09:52,040 Fabulous! Yeah. 212 00:09:53,880 --> 00:09:55,480 Mathu's taking the chicken thigh, 213 00:09:55,480 --> 00:09:56,840 she's putting it in buttermilk. 214 00:09:56,840 --> 00:10:00,320 She's then going to crust it with cornmeal, 215 00:10:00,320 --> 00:10:02,040 and then the whole thing is going to be fried. 216 00:10:03,360 --> 00:10:06,240 With that, we're getting a classic sambal from Sri Lanka. 217 00:10:06,240 --> 00:10:09,400 Grated coconut, chillies, lime, dried fish. 218 00:10:09,400 --> 00:10:12,880 It needs to be nice and spicy. 219 00:10:12,880 --> 00:10:15,240 The issue is here, she's not making her own bread. 220 00:10:15,240 --> 00:10:18,240 She's actually using brioche buns bought from the shop. 221 00:10:18,240 --> 00:10:21,360 I wonder right now if she is doing enough. 222 00:10:24,400 --> 00:10:28,680 VOICEOVER: 37-year-old recruitment business manager Aaron was raised 223 00:10:28,680 --> 00:10:30,320 by his mum in Margate, 224 00:10:30,320 --> 00:10:34,720 and spent summers helping out in his auntie's West Indian restaurant. 225 00:10:35,800 --> 00:10:37,840 I've been helping my mum and my auntie 226 00:10:37,840 --> 00:10:40,320 in the kitchen for as long as I can remember. 227 00:10:40,320 --> 00:10:42,600 Cooking is second nature to me, 228 00:10:42,600 --> 00:10:44,280 but whilst I'm in the competition, 229 00:10:44,280 --> 00:10:45,960 it might be a different story. 230 00:10:45,960 --> 00:10:48,600 As long as I get one good comment, I'll be happy. 231 00:10:50,240 --> 00:10:52,040 Are you a bit of a cook, Aaron, would you say? 232 00:10:52,040 --> 00:10:53,480 I would like to say so. 233 00:10:53,480 --> 00:10:55,040 My wife enjoys my food. 234 00:10:55,040 --> 00:10:56,360 My mum enjoys my food. 235 00:10:56,360 --> 00:10:58,080 So, the people that count. Right? 236 00:10:58,080 --> 00:10:59,320 And you, of course. 237 00:10:59,320 --> 00:11:01,000 What's your everyday ingredient? 238 00:11:01,000 --> 00:11:02,320 Lentils. Mm. 239 00:11:02,320 --> 00:11:03,680 They hold great flavour. 240 00:11:03,680 --> 00:11:05,680 Really versatile ingredient. 241 00:11:05,680 --> 00:11:07,320 Can I ask you why you're here with us? 242 00:11:07,320 --> 00:11:09,040 So, I'm here because my wife 243 00:11:09,040 --> 00:11:11,560 actually put in the application for me. 244 00:11:11,560 --> 00:11:13,760 I think she probably got a bit fed up with me 245 00:11:13,760 --> 00:11:15,800 judging from the couch, 246 00:11:15,800 --> 00:11:19,760 and kind of wants me to put my money where my mouth is. 247 00:11:22,000 --> 00:11:25,520 Aaron's making a coconut milk-based curry with the lentils. 248 00:11:25,520 --> 00:11:28,880 Those lentils have to be banging full of spice. 249 00:11:28,880 --> 00:11:32,120 Then he's going to cook a duck breast, crispy skin on the outside. 250 00:11:32,120 --> 00:11:33,280 Hopefully, it's rested. 251 00:11:34,440 --> 00:11:35,640 The carrot and ginger puree - 252 00:11:35,640 --> 00:11:37,160 I want to taste the ginger. 253 00:11:37,160 --> 00:11:38,680 Nice and smooth, please. 254 00:11:38,680 --> 00:11:40,680 The bread - nice and puffy. 255 00:11:40,680 --> 00:11:42,760 Tell you what, he's got lots of skill on show. 256 00:11:42,760 --> 00:11:44,320 It ticks all the boxes. 257 00:11:46,200 --> 00:11:47,920 You've got three minutes! 258 00:11:47,920 --> 00:11:50,320 Get food on plates, right now! 259 00:11:51,320 --> 00:11:54,440 It's going to be tight, to the wire, this is. 260 00:11:58,720 --> 00:12:02,560 I'm never on time, so it's good that I'm on time today. 261 00:12:05,800 --> 00:12:07,240 You've got a minute. 262 00:12:13,280 --> 00:12:15,120 And stop! 263 00:12:15,120 --> 00:12:16,400 Ohhh! 264 00:12:16,400 --> 00:12:19,160 Whoooooo! 265 00:12:19,160 --> 00:12:22,120 Oh, mate! Well done! 266 00:12:23,480 --> 00:12:25,560 Steve, come on, please. 267 00:12:27,480 --> 00:12:30,640 VOICEOVER: First up is IT manager, Steve. 268 00:12:30,640 --> 00:12:32,280 All right, my friend. 269 00:12:32,280 --> 00:12:35,480 His basic ingredient was chicken breast, 270 00:12:35,480 --> 00:12:42,000 and he's made chicken tikka masala with pilau rice and a naan bread. 271 00:12:42,000 --> 00:12:45,520 Steve, that chicken definitely would glow in the dark. 272 00:12:45,520 --> 00:12:48,240 It would. I think you've been really true to chicken tikka masala. 273 00:12:48,240 --> 00:12:50,280 It's usually bright red in your local Indian. 274 00:12:50,280 --> 00:12:52,080 I think that's brilliant. 275 00:12:54,760 --> 00:12:58,240 I'm impressed by how moist that chicken breast is. 276 00:12:58,240 --> 00:12:59,360 And on the outside, 277 00:12:59,360 --> 00:13:01,440 I'm getting a flavour like a lime pickle. It's lovely. 278 00:13:01,440 --> 00:13:04,680 And in your rice, I'm picking up a flavour like curry leaf, 279 00:13:04,680 --> 00:13:05,960 coriander and cardamom. 280 00:13:05,960 --> 00:13:08,000 And I'm really enjoying these flavours. 281 00:13:09,280 --> 00:13:10,400 The sauce is nuclear. 282 00:13:10,400 --> 00:13:12,080 I mean, that is nuclear-powered. 283 00:13:12,080 --> 00:13:14,040 You dialled up the chilli in there, haven't you? 284 00:13:14,040 --> 00:13:15,920 You get it filling all your mouth. 285 00:13:17,080 --> 00:13:18,240 Breads are nicely made. 286 00:13:18,240 --> 00:13:19,960 You got a nice little bit of crunch on the outside. 287 00:13:19,960 --> 00:13:22,760 They're cooked all the way through. That's great. It's tasty. 288 00:13:22,760 --> 00:13:23,880 Thank you. 289 00:13:25,920 --> 00:13:28,080 I'm feeling really good now. 290 00:13:29,040 --> 00:13:30,160 Exhilarated. 291 00:13:31,600 --> 00:13:34,840 If I get out of this apron into a MasterChef apron, 292 00:13:34,840 --> 00:13:36,040 I'll be buzzing. 293 00:13:37,320 --> 00:13:41,200 VOICEOVER: Gambian-born Haddy's ingredient was aubergine. 294 00:13:41,200 --> 00:13:46,040 She's cooked a lamb, tomato, potato and aubergine moussaka 295 00:13:46,040 --> 00:13:48,080 topped with a bechamel sauce. 296 00:13:49,080 --> 00:13:51,240 Served with a Greek salad. 297 00:13:54,240 --> 00:13:56,160 Your mince is nicely seasoned. 298 00:13:56,160 --> 00:13:57,800 There's a sweetness of tomato. 299 00:13:57,800 --> 00:13:59,480 The bechamel - perfectly made, 300 00:13:59,480 --> 00:14:00,520 nice and creamy. 301 00:14:01,480 --> 00:14:04,880 This is more featuring mince than it is featuring aubergine. Mm. 302 00:14:04,880 --> 00:14:06,720 But I am enjoying it. 303 00:14:08,000 --> 00:14:10,240 Your Greek salad, I think is lovely, 304 00:14:10,240 --> 00:14:12,520 but I don't believe you've shown off the aubergine. 305 00:14:12,520 --> 00:14:14,880 I think you could have done aubergine in different ways. 306 00:14:14,880 --> 00:14:16,680 But I do...I do like the dish. 307 00:14:16,680 --> 00:14:17,880 Thank you. 308 00:14:19,640 --> 00:14:23,720 They thought I should have made more things with aubergine, 309 00:14:23,720 --> 00:14:26,840 but my cooking techniques were good. 310 00:14:26,840 --> 00:14:29,680 So, yes, I am really happy with myself. 311 00:14:31,160 --> 00:14:36,200 VOICEOVER: Photo retoucher Chaz's basic ingredient was chicken thighs, 312 00:14:36,200 --> 00:14:39,320 that he's coated in a fish caramel sauce, 313 00:14:39,320 --> 00:14:41,280 served with jasmine rice, 314 00:14:41,280 --> 00:14:45,080 topped with chilli peppers, crispy chicken skin 315 00:14:45,080 --> 00:14:48,880 and a diced cucumber, pak choi and radish salad. 316 00:14:51,080 --> 00:14:53,400 The chicken thigh - you chopped them up and then put them in a pan, 317 00:14:53,400 --> 00:14:54,560 and they sort of sat in the pan. 318 00:14:54,560 --> 00:14:56,480 And what's happening is they're going a little dry. 319 00:14:57,880 --> 00:14:59,800 This fish sauce caramel is unusual 320 00:14:59,800 --> 00:15:02,440 because it's more fish sauce than it is sugar, 321 00:15:02,440 --> 00:15:04,080 and it's just a bit bitty. 322 00:15:04,080 --> 00:15:05,200 There's a bit of chicken here, 323 00:15:05,200 --> 00:15:07,600 there's a bit of salad there, there's a bit of sauce there. 324 00:15:07,600 --> 00:15:10,120 And they don't quite belong together. 325 00:15:11,640 --> 00:15:13,680 I think you need work on presentation, 326 00:15:13,680 --> 00:15:16,400 and I think those chicken thighs is silly mistake 327 00:15:16,400 --> 00:15:18,320 you probably would never make it home. 328 00:15:20,480 --> 00:15:22,280 Feeling a bit of mixed emotions. 329 00:15:22,280 --> 00:15:24,200 There's elements that I think went really well. 330 00:15:25,240 --> 00:15:27,920 A couple of slip-ups, but we roll on. 331 00:15:30,160 --> 00:15:33,040 VOICEOVER: Retired new business manager Penny has made 332 00:15:33,040 --> 00:15:37,480 an English breakfast with her chosen ingredient - mushrooms. 333 00:15:37,480 --> 00:15:39,840 Fried field mushroom, 334 00:15:39,840 --> 00:15:42,600 mushroom crisps in a truffle oil dressing... 335 00:15:43,560 --> 00:15:45,000 ..porcini cream 336 00:15:45,000 --> 00:15:48,040 and mushrooms served in a hollandaise, 337 00:15:48,040 --> 00:15:53,560 with bacon, poached eggs, sausage, tomato and fried bread, 338 00:15:56,360 --> 00:15:58,600 These dried mushrooms - your crisps - 339 00:15:58,600 --> 00:16:00,280 I'm finding a little bit bitter, 340 00:16:00,280 --> 00:16:02,120 but as for the rest of it, I think it's really good. 341 00:16:02,120 --> 00:16:04,680 A lovely, moist field mushroom, 342 00:16:04,680 --> 00:16:06,880 almost like a piece of meat. 343 00:16:06,880 --> 00:16:08,840 I like the silkiness of your hollandaise 344 00:16:08,840 --> 00:16:11,400 with the little bits of mushroom through them, a nice bit of acidity. 345 00:16:11,400 --> 00:16:13,120 And I like the rich creaminess coming with 346 00:16:13,120 --> 00:16:14,960 that porcini cream as well. 347 00:16:14,960 --> 00:16:19,920 You've made really clever use of mushroom, but it lacks elegance. 348 00:16:19,920 --> 00:16:22,200 We're going to have to work at the look of the dish. 349 00:16:24,320 --> 00:16:27,080 Overall, I'm really happy with the comment, 350 00:16:27,080 --> 00:16:28,400 said some really nice things, 351 00:16:28,400 --> 00:16:30,640 so I'll, you know, I'll take that. 352 00:16:32,120 --> 00:16:36,080 VOICEOVER: Charity investment head Mathu's basic ingredient was 353 00:16:36,080 --> 00:16:37,600 spicy chicken thigh, 354 00:16:37,600 --> 00:16:40,920 that she's made into a deep-fried chicken burger, 355 00:16:40,920 --> 00:16:44,000 served with a coconut and chilli sambal 356 00:16:44,000 --> 00:16:47,560 and a coleslaw made with a curry leaf mayonnaise. 357 00:16:50,480 --> 00:16:52,800 I've got a really nice, moist chicken. 358 00:16:52,800 --> 00:16:56,200 I've got a crumbed outside, giving it a little bit of crunch texture. 359 00:16:56,200 --> 00:16:59,200 I love your sambal - starts off coconut fresh, 360 00:16:59,200 --> 00:17:01,200 and then you put a lot of chilli in there, 361 00:17:01,200 --> 00:17:03,120 so finishes with quite a bit of heat. 362 00:17:03,120 --> 00:17:04,160 I like it. 363 00:17:05,280 --> 00:17:08,800 The slaw is nice, but it's not amazing. 364 00:17:08,800 --> 00:17:12,600 The curry flavour isn't coming through, unfortunately. 365 00:17:12,600 --> 00:17:14,280 I think with an hour and 20 minutes, as well, 366 00:17:14,280 --> 00:17:16,280 you do have an opportunity to make bread. 367 00:17:16,280 --> 00:17:17,360 If you had have made bread, 368 00:17:17,360 --> 00:17:19,880 I think I probably would have been a little bit more impressed. 369 00:17:19,880 --> 00:17:21,480 OK. 370 00:17:21,480 --> 00:17:23,920 I think I get John's comments. 371 00:17:25,200 --> 00:17:27,720 I don't know if I've done enough for the apron. 372 00:17:27,720 --> 00:17:30,440 I think I'm probably middle-of-the-road right now. 373 00:17:32,080 --> 00:17:35,600 VOICEOVER: Last up is recruitment business manager Aaron 374 00:17:35,600 --> 00:17:38,440 using lentils as his basic ingredient. 375 00:17:38,440 --> 00:17:41,200 He's cooked pan-fried duck breast, 376 00:17:41,200 --> 00:17:43,600 served with a coconut lentil dahl 377 00:17:43,600 --> 00:17:46,080 spiced with turmeric and cumin, 378 00:17:46,080 --> 00:17:48,240 carrot and ginger puree, 379 00:17:48,240 --> 00:17:51,000 coriander chilli oil, and flatbreads. 380 00:17:54,560 --> 00:17:56,800 Your duck is actually cooked quite nicely. 381 00:17:56,800 --> 00:17:58,640 It's seasoned very, very well. 382 00:17:58,640 --> 00:18:00,840 Your puree is lovely and fine. 383 00:18:00,840 --> 00:18:02,840 Your lentils are ace. 384 00:18:03,960 --> 00:18:06,800 There's turmeric, cumin, coriander, coconut, 385 00:18:06,800 --> 00:18:08,320 a nice amount of chilli. 386 00:18:08,320 --> 00:18:10,920 For me, they are the star of the show. 387 00:18:10,920 --> 00:18:13,520 You crisped that duck skin like a professional chef. 388 00:18:13,520 --> 00:18:14,920 Flatbreads - really well done. 389 00:18:14,920 --> 00:18:16,600 You've got lovely little discs. 390 00:18:16,600 --> 00:18:18,840 You've chosen lentils as your basic ingredient, 391 00:18:18,840 --> 00:18:21,080 and your lentils are fantastic. 392 00:18:22,960 --> 00:18:26,040 My basic ingredient seemed to be the superstar. 393 00:18:26,040 --> 00:18:28,720 So overall, I'm happy with my efforts. 394 00:18:28,720 --> 00:18:30,480 Can't complain too much. 395 00:18:33,240 --> 00:18:35,680 Thank you very much for all your enthusiasm 396 00:18:35,680 --> 00:18:37,400 and for some great food. 397 00:18:37,400 --> 00:18:38,560 We did say at the start of this 398 00:18:38,560 --> 00:18:42,200 that two of you will be getting a MasterChef apron, 399 00:18:42,200 --> 00:18:45,720 and the other four of you will have to stay behind and cook again. 400 00:18:47,040 --> 00:18:48,440 Our favourite dish... 401 00:18:49,760 --> 00:18:51,960 ..was cooked by Steve. 402 00:18:51,960 --> 00:18:53,280 Congratulations. 403 00:18:53,280 --> 00:18:54,800 Thank you very much. You can't go wrong 404 00:18:54,800 --> 00:18:58,320 with a decent curry, mate, can you? Thank you. Well done, you. 405 00:18:58,320 --> 00:19:02,240 And the other cook, we think, is well-deserving of an apron... 406 00:19:04,080 --> 00:19:05,480 ..is Aaron. 407 00:19:05,480 --> 00:19:07,080 Well done! 408 00:19:07,080 --> 00:19:08,640 Congratulations, gentlemen. 409 00:19:08,640 --> 00:19:10,360 Come up. Get your aprons. Come on. 410 00:19:10,360 --> 00:19:11,920 Congratulations! 411 00:19:11,920 --> 00:19:13,880 All right, don't let it go to your head. 412 00:19:13,880 --> 00:19:15,440 Try not to. 413 00:19:15,440 --> 00:19:16,760 Thank you. 414 00:19:21,040 --> 00:19:24,080 I am feeling absolutely buzzing. 415 00:19:24,080 --> 00:19:25,640 A MasterChef apron. 416 00:19:25,640 --> 00:19:26,800 Extremely proud. 417 00:19:28,000 --> 00:19:29,160 Feels amazing. 418 00:19:29,160 --> 00:19:31,280 I don't think the penny is going to drop 419 00:19:31,280 --> 00:19:33,160 until a bit later on, to be honest. 420 00:19:35,560 --> 00:19:38,480 There are still two aprons up for grabs. 421 00:19:39,480 --> 00:19:42,880 So, this round is all about thinking on your feet 422 00:19:42,880 --> 00:19:46,880 and doing things quickly because you will have only 45 minutes. 423 00:19:49,720 --> 00:19:53,920 In front of you, you all have two quail. 424 00:19:54,960 --> 00:19:59,200 A majestic little game bird, which is absolutely delicious. 425 00:20:00,760 --> 00:20:03,600 You can pair those game birds with whatever you like 426 00:20:03,600 --> 00:20:06,160 from the bench of ingredients over there. 427 00:20:06,160 --> 00:20:08,760 But the quail must be the star of the show. 428 00:20:08,760 --> 00:20:11,560 Two plates exactly the same. 429 00:20:11,560 --> 00:20:13,400 At the end of this, of course, 430 00:20:13,400 --> 00:20:16,120 two of you will be leaving the competition. 431 00:20:16,120 --> 00:20:18,240 You can do this. 45 minutes. 432 00:20:18,240 --> 00:20:19,280 Off you go. 433 00:20:23,320 --> 00:20:24,360 I'd be surprised 434 00:20:24,360 --> 00:20:26,240 if any of our contestants have cooked quail before, 435 00:20:26,240 --> 00:20:28,680 and I just hope they're not going to freak out. 436 00:20:28,680 --> 00:20:32,480 I am so much out of my comfort zone right now. 437 00:20:32,480 --> 00:20:33,520 I've never cook with it. 438 00:20:33,520 --> 00:20:36,920 I don't even know what a quail looks like in real life. 439 00:20:36,920 --> 00:20:39,160 Never even eaten quail before, 440 00:20:39,160 --> 00:20:41,000 so this is going to be interesting. 441 00:20:42,920 --> 00:20:45,280 What they've got to do is think about it as a small chicken. 442 00:20:45,280 --> 00:20:48,360 It can be roasted, it can be fried, it can be steamed. 443 00:20:48,360 --> 00:20:49,760 It can be used in any cuisine 444 00:20:49,760 --> 00:20:51,160 around the world. 445 00:20:51,160 --> 00:20:52,560 I don't mind what they do, 446 00:20:52,560 --> 00:20:54,640 but make something truly delicious. 447 00:20:54,640 --> 00:20:56,920 My first honeymoon - because I've been married twice - 448 00:20:56,920 --> 00:21:00,080 the only thing they cooked every day was quail. 449 00:21:00,080 --> 00:21:02,280 So I've got an idea about quail, 450 00:21:02,280 --> 00:21:04,240 but I don't think I've ever cooked it. 451 00:21:06,400 --> 00:21:08,360 I think there are elements of stuff 452 00:21:08,360 --> 00:21:10,160 in there that will work with it. 453 00:21:10,160 --> 00:21:12,640 That's as vague as it's going to get! 454 00:21:18,280 --> 00:21:20,920 Did I hear you say that whilst you were on your first honeymoon, 455 00:21:20,920 --> 00:21:21,960 you ate lots of quail? 456 00:21:21,960 --> 00:21:24,480 Yes, but never cooked much quail. 457 00:21:24,480 --> 00:21:26,320 So, tell me what are you going to do. What's your plan? 458 00:21:26,320 --> 00:21:29,600 I was going to take the bones out of the quail, and stuff it. 459 00:21:29,600 --> 00:21:31,640 I've got bulgur wheat and mushrooms 460 00:21:31,640 --> 00:21:33,440 and bacon, 461 00:21:33,440 --> 00:21:35,160 and roast it very quickly. 462 00:21:35,160 --> 00:21:38,800 But maybe I've made a wrong choice by thinking of stuffing it. 463 00:21:38,800 --> 00:21:40,120 You've only got 30 minutes left. 464 00:21:40,120 --> 00:21:41,960 I might just kind of flatten it. 465 00:21:41,960 --> 00:21:44,240 You need to make a decision. Yeah. Go, go, go. 466 00:21:47,080 --> 00:21:49,880 Penny, right now, is talking about maybe stuffing the quail, 467 00:21:49,880 --> 00:21:51,080 taking all the bones out. 468 00:21:51,080 --> 00:21:52,600 I don't think she's got enough time. 469 00:21:52,600 --> 00:21:54,040 But what she does have, I think, is 470 00:21:54,040 --> 00:21:56,360 a really nice set of ingredients to go with the quail. 471 00:21:56,360 --> 00:21:59,480 She's got some buckwheat, some wild mushrooms, some onions, some garlic 472 00:21:59,480 --> 00:22:01,040 with some bacon lardons. 473 00:22:01,040 --> 00:22:03,520 I'll be really interested to see what we end up with. 474 00:22:07,920 --> 00:22:10,440 Organised chaos, let's call it that. 475 00:22:10,440 --> 00:22:11,640 Yeah. An experience, 476 00:22:11,640 --> 00:22:14,040 but one we're soldiering through with. 477 00:22:15,440 --> 00:22:17,360 Where's your cook's brain going with this one? 478 00:22:17,360 --> 00:22:19,200 I had an idea of doing something 479 00:22:19,200 --> 00:22:21,680 in the range of, like, a mole kind of vibe. 480 00:22:21,680 --> 00:22:24,240 So traditionally, it's kind of like a Mexican-style sauce. 481 00:22:24,240 --> 00:22:27,840 I'm going to sort of cook down some chorizo, some vegetables, 482 00:22:27,840 --> 00:22:29,080 pack it with loads of flavour, 483 00:22:29,080 --> 00:22:31,440 pan-fry the breasts, get a bit of colour on it. 484 00:22:31,440 --> 00:22:32,480 Just get it nailed. 485 00:22:32,480 --> 00:22:34,000 Nail the quail! 486 00:22:34,000 --> 00:22:36,120 Nail the quail! It's a good mantra for you, Chaz. 487 00:22:36,120 --> 00:22:37,800 Absolutely! Nail that quail! 488 00:22:39,800 --> 00:22:43,680 This mole from Chaz, we've got a chorizo sausage, right, from Spain. 489 00:22:43,680 --> 00:22:44,800 He's got tahini, 490 00:22:44,800 --> 00:22:46,680 which comes from the Middle East. 491 00:22:46,680 --> 00:22:49,000 Tahini's a bit of an unusual ingredient - 492 00:22:49,000 --> 00:22:52,480 a sesame seed paste in with the chorizo! 493 00:22:52,480 --> 00:22:54,640 He's going to take the breasts off the quail, 494 00:22:54,640 --> 00:22:57,080 and he's going to fry the breast. 495 00:22:57,080 --> 00:23:00,840 But making a sauce and cooking the breasts isn't a complete plan. 496 00:23:00,840 --> 00:23:02,440 It's part of the dish. 497 00:23:03,760 --> 00:23:05,760 Conscious of the rice getting done in time and whatnot. 498 00:23:05,760 --> 00:23:08,240 But other than that, we're kind of in the ballpark, I think. 499 00:23:12,520 --> 00:23:14,520 Mathu, how you going about this task, then? 500 00:23:14,520 --> 00:23:17,000 Whenever I have leftover rice and chicken at home, 501 00:23:17,000 --> 00:23:18,640 I make congee. 502 00:23:18,640 --> 00:23:21,160 It's like a porridge-y rice dish 503 00:23:21,160 --> 00:23:22,960 that they eat in China. 504 00:23:22,960 --> 00:23:26,560 I'm going to poach the quail in some stock, and then shred it. 505 00:23:26,560 --> 00:23:28,240 And then once the rice is cooked, 506 00:23:28,240 --> 00:23:30,200 thread it through to create a congee. 507 00:23:30,200 --> 00:23:31,840 Good luck with it. Thank you. 508 00:23:33,920 --> 00:23:35,520 I love congee, 509 00:23:35,520 --> 00:23:38,760 but 45 minutes, I think, is really pushing it. 510 00:23:38,760 --> 00:23:40,760 It needs to be creamy and delightful, 511 00:23:40,760 --> 00:23:43,560 otherwise we're just going to end up with a bowl of rice 512 00:23:43,560 --> 00:23:45,200 with little tiny bits of quail. 513 00:23:51,360 --> 00:23:53,240 Haddy, have you cooked quail before? 514 00:23:53,240 --> 00:23:54,280 Never. 515 00:23:54,280 --> 00:23:55,840 So, how do you work it out, then? 516 00:23:55,840 --> 00:23:57,600 I'm just going to go with my instinct. 517 00:23:57,600 --> 00:23:59,240 Like I said, it looked like a little chicken, 518 00:23:59,240 --> 00:24:01,160 so I'm going to deep fry it. 519 00:24:01,160 --> 00:24:02,480 What are you serving it with? 520 00:24:02,480 --> 00:24:06,880 Yassa. And yassa sauce is basically onion with herbs 521 00:24:06,880 --> 00:24:09,560 and garlic and ginger, with mustard and vinegar. 522 00:24:09,560 --> 00:24:11,520 You seem very comfortable. 523 00:24:11,520 --> 00:24:14,280 Not really. I'm just... This is my pretend face. 524 00:24:17,800 --> 00:24:22,800 Haddy. She's going to make a sauce famous in the Gambia called a yassa. 525 00:24:22,800 --> 00:24:24,480 It's got chunks of onion in it. 526 00:24:24,480 --> 00:24:27,920 It's got vegetables in it, and it's quite spicy. 527 00:24:29,120 --> 00:24:31,640 She's deep-frying the quail, but she's marinating it first. 528 00:24:31,640 --> 00:24:33,040 Brilliant! OK. 529 00:24:33,040 --> 00:24:34,160 Let's see what that's like. 530 00:24:35,440 --> 00:24:37,000 Guys, five minutes, please. 531 00:24:37,000 --> 00:24:40,440 Quail and accompaniments in five minutes. 532 00:24:46,240 --> 00:24:49,000 I wish I had more time because this sometimes takes an hour at home. 533 00:24:49,000 --> 00:24:50,520 But I think I'm OK. 534 00:24:52,400 --> 00:24:53,640 The finishing touches, please. 535 00:24:53,640 --> 00:24:55,080 You've got 60 seconds 536 00:24:55,080 --> 00:24:56,920 to finish this dish off. 537 00:25:03,600 --> 00:25:05,640 OK. Stop! Your time's up. 538 00:25:05,640 --> 00:25:06,720 Yah! 539 00:25:06,720 --> 00:25:07,760 Yeah! 540 00:25:09,760 --> 00:25:12,120 45 minutes is... Nothing. ..is nothing. 541 00:25:12,120 --> 00:25:15,520 Oh! I changed my mind ten times. 542 00:25:15,520 --> 00:25:17,400 Mathu, please. 543 00:25:17,400 --> 00:25:18,960 Hello. 544 00:25:18,960 --> 00:25:22,560 VOICEOVER: Mathu has served a quail congee rice porridge 545 00:25:22,560 --> 00:25:25,600 flavoured with ginger, chilli and spring onions, 546 00:25:25,600 --> 00:25:28,040 topped with crispy quail skin. 547 00:25:31,200 --> 00:25:33,720 The rice, the flavour's good from that quail stock, 548 00:25:33,720 --> 00:25:36,800 and the little bits of quail in there are still nice and moist. 549 00:25:37,760 --> 00:25:41,120 The issue here is that congee is a thick porridge 550 00:25:41,120 --> 00:25:42,880 where all the starch comes out of the rice 551 00:25:42,880 --> 00:25:44,280 and it's lovely and thick. 552 00:25:44,280 --> 00:25:45,400 It's not cooked enough. 553 00:25:45,400 --> 00:25:46,520 It's still crunchy. 554 00:25:47,760 --> 00:25:49,040 In trying to do congee, 555 00:25:49,040 --> 00:25:51,880 we've fallen into no-man's-land with this rice. 556 00:25:51,880 --> 00:25:54,920 It's still slightly a little bit hard, and it's wet. 557 00:25:56,720 --> 00:25:57,960 A bit defeated. 558 00:25:59,080 --> 00:26:01,000 I think I tried to make something 559 00:26:01,000 --> 00:26:05,040 that I normally make in an hour and a half in 45 minutes. 560 00:26:05,040 --> 00:26:07,520 I just wish I had another hour! 561 00:26:10,200 --> 00:26:13,960 VOICEOVER: Penny's dish is pan-fried quail breast and leg, 562 00:26:13,960 --> 00:26:15,840 on bulgur wheat stuffing 563 00:26:15,840 --> 00:26:17,800 flavoured with a quail stock, 564 00:26:17,800 --> 00:26:20,840 mushrooms, onions and bacon, 565 00:26:20,840 --> 00:26:24,000 served with baked fennel, in a fennel cream, 566 00:26:24,000 --> 00:26:26,080 and a quail sauce. 567 00:26:30,560 --> 00:26:33,000 I think your quail breasts are really good. 568 00:26:33,000 --> 00:26:36,920 They're still pink inside, and they're nicely seasoned. 569 00:26:36,920 --> 00:26:39,720 And this bulgur, with the saltiness of the bacon, 570 00:26:39,720 --> 00:26:42,920 the woodiness of the wild mushroom is lovely. 571 00:26:42,920 --> 00:26:45,760 The sauce is far too thick, but there's good flavour in there. 572 00:26:46,760 --> 00:26:48,160 The fennel I'm not a friend of. 573 00:26:48,160 --> 00:26:49,960 It's just because it's juicy, 574 00:26:49,960 --> 00:26:52,280 and juice and cream don't work together. 575 00:26:52,280 --> 00:26:54,600 But I think you've got some really nice flavours here. 576 00:26:57,560 --> 00:26:59,400 It feels good that they liked my quail. 577 00:26:59,400 --> 00:27:03,120 But neither Gregg nor John seemed to like fennel, 578 00:27:03,120 --> 00:27:07,120 especially when cooked by me, I would say. 579 00:27:07,120 --> 00:27:10,080 VOICEOVER: Chaz has pan-fried his quail breast 580 00:27:10,080 --> 00:27:13,800 and served it with a chorizo, mushroom, paprika 581 00:27:13,800 --> 00:27:16,160 and tahini mole sauce, 582 00:27:16,160 --> 00:27:19,920 along with rice and a lime creme fraiche. 583 00:27:23,400 --> 00:27:26,080 The breasts are cooked nicely, they're nicely seasoned. 584 00:27:26,080 --> 00:27:27,280 The rice is cooked. 585 00:27:27,280 --> 00:27:29,720 That sauce is mostly paprika, 586 00:27:29,720 --> 00:27:32,200 a little bit of chilli from the chorizo, 587 00:27:32,200 --> 00:27:35,680 and I consider that to be too strong for that dainty quail. 588 00:27:37,560 --> 00:27:40,560 I don't mind that lime cheese creme fraiche, 589 00:27:40,560 --> 00:27:42,680 it's slightly sharp, vibrant with the lime. 590 00:27:42,680 --> 00:27:44,720 But the quail doesn't go with anything. 591 00:27:44,720 --> 00:27:46,000 Everything else goes together, 592 00:27:46,000 --> 00:27:49,120 but the quail seems to be the uninvited guest. 593 00:27:49,120 --> 00:27:50,160 Fair. 594 00:27:52,560 --> 00:27:54,800 I feel happy that I've done it. 595 00:27:54,800 --> 00:27:55,960 That's OK. 596 00:27:55,960 --> 00:27:57,360 I'm not sure it's good enough... 597 00:27:58,840 --> 00:28:01,520 ..but I'm nothing if I'm not big with my flavours. 598 00:28:01,520 --> 00:28:03,160 VOICEOVER: Last up is Haddy. 599 00:28:03,160 --> 00:28:05,920 She's served deep-fried quail, 600 00:28:05,920 --> 00:28:11,680 quail leg in a West African onion, ginger and chilli yassa marinade, 601 00:28:11,680 --> 00:28:18,280 deep-fried quail skin, fried potato, carrots and jasmine rice. 602 00:28:21,840 --> 00:28:23,960 I think that quail is perfect. 603 00:28:23,960 --> 00:28:26,520 You've got some crispy texture on the skin, 604 00:28:26,520 --> 00:28:28,680 and the flesh is pink and moist, 605 00:28:28,680 --> 00:28:31,160 it's exactly what I would want from a quail. 606 00:28:31,160 --> 00:28:32,200 Thank you. 607 00:28:32,200 --> 00:28:34,760 That yassa I've never had before, but I really like it. 608 00:28:34,760 --> 00:28:37,920 It's like a sort of chilli hot pickled onion, 609 00:28:37,920 --> 00:28:39,880 and it's great. 610 00:28:39,880 --> 00:28:41,240 Your rice is free flowing. 611 00:28:41,240 --> 00:28:43,040 The carrots across the side are well-cooked. 612 00:28:43,040 --> 00:28:44,880 Little potatoes which have been fried. 613 00:28:44,880 --> 00:28:47,040 I really think that's absolutely delicious. 614 00:28:48,840 --> 00:28:50,280 It went very well. 615 00:28:50,280 --> 00:28:52,000 Like, I am so, so happy. 616 00:28:53,680 --> 00:28:56,960 Thank you. First time cooking a quail, and it came out well! 617 00:28:56,960 --> 00:28:59,000 So I'm so happy with myself. 618 00:29:03,280 --> 00:29:04,360 It was a nervy round, 619 00:29:04,360 --> 00:29:07,240 but there is definitely cookery talent in here, John. 620 00:29:07,240 --> 00:29:09,400 For me, there was one cook today who completely stood out, 621 00:29:09,400 --> 00:29:10,480 and that's Haddy. 622 00:29:10,480 --> 00:29:13,120 It was well spiced. It was interesting. It was exciting. 623 00:29:13,120 --> 00:29:15,640 I thought it was a great example of what you could do with a quail. 624 00:29:15,640 --> 00:29:16,960 Let's put her through, John. 625 00:29:16,960 --> 00:29:19,440 Who else gets themselves an apron? 626 00:29:19,440 --> 00:29:22,440 Penny - that was great cookery with that quail 627 00:29:22,440 --> 00:29:24,520 and that bulgur wheat was lovely. 628 00:29:24,520 --> 00:29:27,440 However, the fennel and cream didn't belong on the plate at all, 629 00:29:27,440 --> 00:29:29,680 but I really liked the flavour of the sauce. 630 00:29:29,680 --> 00:29:31,720 It just needed to be thinner. 631 00:29:31,720 --> 00:29:34,000 Chaz has got big, bold flavours. 632 00:29:34,000 --> 00:29:36,560 Sadly, they didn't work with the quail. 633 00:29:36,560 --> 00:29:38,800 It just wasn't a coherent plate of food. 634 00:29:38,800 --> 00:29:42,480 And, actually, when you cast your mind back to the first round, 635 00:29:42,480 --> 00:29:44,000 it wasn't dissimilar. 636 00:29:45,000 --> 00:29:47,960 Mathu attempted to make a congee in 45 minutes, 637 00:29:47,960 --> 00:29:49,960 and I thought the quail stock flavour was good, 638 00:29:49,960 --> 00:29:52,000 but the rice was not cooked enough. 639 00:29:52,000 --> 00:29:54,160 We just had watery grains of rice there. 640 00:29:54,160 --> 00:29:55,520 That was the issue. 641 00:29:57,760 --> 00:30:00,640 If I went home now, I would feel very gutted. 642 00:30:00,640 --> 00:30:03,320 I think I'm a super unique cook, 643 00:30:03,320 --> 00:30:05,560 and I don't think I've had really the opportunity 644 00:30:05,560 --> 00:30:07,440 to demonstrate that in the kitchen yet. 645 00:30:09,040 --> 00:30:12,280 I'm not 100% sure if I've done enough for an apron. 646 00:30:12,280 --> 00:30:13,920 I hope it's enough. 647 00:30:13,920 --> 00:30:14,960 We shall see. 648 00:30:17,760 --> 00:30:20,520 Oh, I want to stay. Please! Please! I want to stay. 649 00:30:31,320 --> 00:30:34,680 I want to say thank you very much for all your hard work. 650 00:30:34,680 --> 00:30:35,920 At the start of this, we did say 651 00:30:35,920 --> 00:30:37,480 that there were only two aprons left, 652 00:30:37,480 --> 00:30:39,800 and that does mean that two of you will be leaving the competition. 653 00:30:41,040 --> 00:30:44,040 Our first contestant getting an apron... 654 00:30:45,920 --> 00:30:47,160 ..Haddy. 655 00:30:52,280 --> 00:30:55,440 The last remaining apron goes to... 656 00:31:00,640 --> 00:31:03,920 ..Penny. Congratulations, Penny. Well done. 657 00:31:03,920 --> 00:31:06,280 Well done. Unexpected! 658 00:31:06,280 --> 00:31:08,800 Mathu, Chaz, good to have met you. 659 00:31:08,800 --> 00:31:10,120 Thank you so, so much. 660 00:31:10,120 --> 00:31:12,400 We really hope you enjoyed your experience here. 661 00:31:12,400 --> 00:31:13,800 Thank you so much. Thank you. 662 00:31:13,800 --> 00:31:15,720 Bye-bye. Thank you. 663 00:31:21,280 --> 00:31:23,040 I definitely feel a bit gutted. 664 00:31:23,040 --> 00:31:25,240 I would have loved to have spent more time here, 665 00:31:25,240 --> 00:31:29,120 but I think what I'll take away is just how resilient I am, 666 00:31:29,120 --> 00:31:31,000 and how much I love cooking. 667 00:31:33,040 --> 00:31:34,320 To be going home now, 668 00:31:34,320 --> 00:31:37,000 obviously, it's way earlier than I wanted it to be happening, 669 00:31:37,000 --> 00:31:39,920 but I can't take anything but positive from it 670 00:31:39,920 --> 00:31:42,040 because I think it's just been amazing. 671 00:31:42,040 --> 00:31:44,000 I loved every second of it. 672 00:31:45,760 --> 00:31:46,880 Congratulations! 673 00:31:46,880 --> 00:31:48,120 Waaayyyy! Thank you. 674 00:31:48,120 --> 00:31:50,200 Come on. Come up and get your aprons. 675 00:31:55,480 --> 00:31:57,080 I am over the moon. 676 00:31:57,080 --> 00:31:59,840 It means the world for me to wear this. I feel like I'm so proud. 677 00:31:59,840 --> 00:32:03,120 My great-great-grandkids are going to hear about this story! 678 00:32:05,560 --> 00:32:07,000 Oh, I'm feeling elated! 679 00:32:07,000 --> 00:32:10,360 Now I know I'm just going to go home and practise, 680 00:32:10,360 --> 00:32:13,200 practise more and more sophisticated things. 681 00:32:14,160 --> 00:32:15,640 Lovely! 682 00:32:15,640 --> 00:32:16,800 Thank you! 683 00:32:31,440 --> 00:32:34,560 You are now competing for a quarterfinal place. 684 00:32:34,560 --> 00:32:37,320 You are going to have to impress not just us, 685 00:32:37,320 --> 00:32:41,720 but three guests in the dining room - runner-up Tony Rodd, 686 00:32:41,720 --> 00:32:45,960 and MasterChef champions Shelina Permalloo and Simon Wood. 687 00:32:47,200 --> 00:32:49,520 Two courses in an hour and 15 minutes. 688 00:32:49,520 --> 00:32:51,880 Three quarterfinal places up for grabs. 689 00:32:51,880 --> 00:32:56,000 That does mean, at the end of this, one of you will be going home. 690 00:32:56,000 --> 00:32:57,240 Let's cook. 691 00:33:04,960 --> 00:33:08,440 This menu makes me stand out from the competition 692 00:33:08,440 --> 00:33:10,200 because it is different. 693 00:33:11,560 --> 00:33:13,520 The flavours just explode in your mouth. 694 00:33:15,680 --> 00:33:17,320 Steve, what are your two courses? 695 00:33:17,320 --> 00:33:20,200 A chocolate and coffee rubbed ribeye, 696 00:33:20,200 --> 00:33:21,400 and chunky chips. 697 00:33:21,400 --> 00:33:23,480 And then, by the looks of it, you've got dessert there going on? 698 00:33:23,480 --> 00:33:26,920 So it's going to be a white chocolate and cardamom cheesecake. 699 00:33:26,920 --> 00:33:27,960 Why? 700 00:33:27,960 --> 00:33:32,280 Because I'm the type of chef who likes to mix and match 701 00:33:32,280 --> 00:33:35,520 to try and mess with your mind a little bit, really. 702 00:33:36,960 --> 00:33:38,520 Steve, I think's being really bold. 703 00:33:38,520 --> 00:33:40,120 He's doing a ribeye steak. 704 00:33:40,120 --> 00:33:44,120 On top of that, he's got a rub of instant coffee and cocoa powder. 705 00:33:44,120 --> 00:33:46,320 But coffee burns and goes bitter, 706 00:33:46,320 --> 00:33:47,840 and if that goes too bitter, 707 00:33:47,840 --> 00:33:50,360 then that's going to make that steak really bitter, as well. 708 00:33:51,960 --> 00:33:53,800 He's doing thick cut chips. 709 00:33:53,800 --> 00:33:55,520 Nobody likes a soggy chip, 710 00:33:55,520 --> 00:33:59,120 so I want this to be crispy and nice when they bite into it. 711 00:33:59,120 --> 00:34:01,280 We've got some asparagus on the side, 712 00:34:01,280 --> 00:34:05,400 and then we've got a bourbon sauce, strong American whisky. 713 00:34:05,400 --> 00:34:08,000 And inside, there is also Worcestershire sauce. 714 00:34:08,000 --> 00:34:09,960 I mean, that'll make your eyes water, that will. 715 00:34:11,480 --> 00:34:13,960 Dessert - white chocolate and cardamom cheesecake. 716 00:34:13,960 --> 00:34:15,360 Sweet white chocolate, 717 00:34:15,360 --> 00:34:19,240 cardamom, being quite a strong spice, used in quite a few desserts. 718 00:34:19,240 --> 00:34:21,000 We need a nice little base on the bottom of it. 719 00:34:21,000 --> 00:34:24,280 We need a nice firmness that comes from that cheesecake itself. 720 00:34:24,280 --> 00:34:27,160 With the time that I've got, it may not set. 721 00:34:27,160 --> 00:34:30,400 And that is my big concern with this dessert. 722 00:34:32,160 --> 00:34:33,520 I'm really determined today. 723 00:34:33,520 --> 00:34:34,880 I can't take my foot off the gas 724 00:34:34,880 --> 00:34:37,160 with a quarterfinal just around the corner. 725 00:34:38,480 --> 00:34:40,040 I've been practising. 726 00:34:40,040 --> 00:34:41,120 I know what I can do. 727 00:34:41,120 --> 00:34:43,200 Just got to get it all done within the time. 728 00:34:45,600 --> 00:34:47,000 Tell us what you're going to cook for us. 729 00:34:47,000 --> 00:34:50,320 Salmon with sticky Thai caramelised fish sauce, 730 00:34:50,320 --> 00:34:54,680 sesame seed jasmine rice with a mango salsa. 731 00:34:54,680 --> 00:34:55,840 And for dessert? 732 00:34:55,840 --> 00:34:59,840 Chocolate lava cake with a yuzu Chantilly cream. 733 00:34:59,840 --> 00:35:01,960 Aaron, what's the inspiration? I love Asian flavours. 734 00:35:01,960 --> 00:35:04,520 Also, I went to Japan with my wife, 735 00:35:04,520 --> 00:35:06,520 and that's where I proposed to her. 736 00:35:06,520 --> 00:35:07,920 Ahhh! Yeah. So... 737 00:35:07,920 --> 00:35:11,360 Are you hoping to woo us, the same as you wooed Mrs Aaron? 738 00:35:12,440 --> 00:35:13,880 Yeah, definitely! 739 00:35:16,760 --> 00:35:19,680 Aaron's main course, we've got salmon, which he's going to serve 740 00:35:19,680 --> 00:35:21,400 with a fish sauce caramel. 741 00:35:21,400 --> 00:35:23,880 That's an Asian fish fermented sauce, 742 00:35:23,880 --> 00:35:26,000 brown sugar, chillies and lime. 743 00:35:26,000 --> 00:35:27,760 Sweet, sour, salty and hot. 744 00:35:27,760 --> 00:35:30,920 But that caramel needs to come down and be nice and sticky. 745 00:35:30,920 --> 00:35:33,080 Salmon - I don't want it jelly-like in the middle of it 746 00:35:33,080 --> 00:35:35,720 and I don't want it dry like cotton wool. 747 00:35:35,720 --> 00:35:37,160 My wife's a pescatarian, 748 00:35:37,160 --> 00:35:39,600 so I cook fish quite a lot, 749 00:35:39,600 --> 00:35:41,800 so I'm hoping I should be able to get this one down. 750 00:35:42,760 --> 00:35:44,400 With that, we are also getting 751 00:35:44,400 --> 00:35:46,040 mango and chilli salsa 752 00:35:46,040 --> 00:35:48,000 and rice with sesame seeds running through it. 753 00:35:48,000 --> 00:35:50,560 There's lots going on in this plate. 754 00:35:50,560 --> 00:35:51,640 A lava cake. 755 00:35:51,640 --> 00:35:54,080 It's a sponge cooked in a mould with a liquid centre, 756 00:35:54,080 --> 00:35:57,320 so when you cut into it, it should ooze out chocolate. 757 00:35:57,320 --> 00:36:01,320 The biggest issue with my dessert would be if I leave it in too long, 758 00:36:01,320 --> 00:36:02,840 then the lava just won't flow. 759 00:36:04,040 --> 00:36:06,040 And then Yuzu Creme Chantilly. 760 00:36:06,040 --> 00:36:08,120 Yuzu is a citrus fruit, 761 00:36:08,120 --> 00:36:11,440 and too much citrus fruit and cream, and it could curdle. 762 00:36:15,000 --> 00:36:17,840 Having travelled quite a lot, has been an inspiration 763 00:36:17,840 --> 00:36:19,520 for me when cooking. 764 00:36:19,520 --> 00:36:21,800 In this next round, I am doing something 765 00:36:21,800 --> 00:36:24,120 that is a little bit more exotic. 766 00:36:27,480 --> 00:36:28,920 Penny, what are your two courses? 767 00:36:28,920 --> 00:36:31,080 I'm doing mussels a l'escargot, 768 00:36:31,080 --> 00:36:33,600 that means butter, garlic, parsley sauce. 769 00:36:33,600 --> 00:36:37,800 But I'm making a scone to go with them to get up the juices. 770 00:36:37,800 --> 00:36:40,840 And then I'm doing roast lamb tagine. 771 00:36:40,840 --> 00:36:44,040 My mother-in-law was a teacher in Tunis for ten years, 772 00:36:44,040 --> 00:36:47,320 so she taught me how to do the tagine and the couscous. 773 00:36:47,320 --> 00:36:49,360 Quarterfinal place, Penny. Do you fancy that? 774 00:36:49,360 --> 00:36:51,040 I want it more and more! 775 00:36:53,600 --> 00:36:55,840 Mussels with garlic butter and parsley. 776 00:36:55,840 --> 00:36:58,360 I think that's a really nice idea. 777 00:36:58,360 --> 00:36:59,600 And then a scone. 778 00:37:00,680 --> 00:37:03,360 The texture of a scone is quite short and a bit floury, 779 00:37:03,360 --> 00:37:05,440 and mussels quite chewy and chunky. 780 00:37:05,440 --> 00:37:07,360 It's an unusual thing. 781 00:37:08,560 --> 00:37:11,640 Main course is we've got a rack of lamb covered in harissa. 782 00:37:11,640 --> 00:37:14,800 Those racks of lamb have got a big layer of fat across the top, 783 00:37:14,800 --> 00:37:17,280 and they haven't been rendered at all. 784 00:37:17,280 --> 00:37:18,880 We've got an aubergine stew. 785 00:37:18,880 --> 00:37:21,200 The aubergines can be undercooked or overcooked. 786 00:37:21,200 --> 00:37:25,280 And then we've got a spicy lamb sausage - very, very strong indeed. 787 00:37:25,280 --> 00:37:28,040 Then she's trying to make an imam bayildi, 788 00:37:28,040 --> 00:37:30,240 which is cooked aubergine with spice. 789 00:37:30,240 --> 00:37:33,120 And the timing on all of this stuff is troubling me. 790 00:37:33,120 --> 00:37:34,680 There's lots going on. 791 00:37:35,640 --> 00:37:37,880 I think I've set the bar quite high. 792 00:37:38,840 --> 00:37:40,640 Do I think I can get it all done? 793 00:37:40,640 --> 00:37:41,800 We'll see! 794 00:37:46,240 --> 00:37:48,840 I am representing Gambia full-time today. 795 00:37:48,840 --> 00:37:53,040 I want to prove that where I am from, we have delicious dishes 796 00:37:53,040 --> 00:37:55,360 which the world need to know about. 797 00:37:58,120 --> 00:37:59,560 For starters, we're having akara - 798 00:37:59,560 --> 00:38:01,240 you have something like fritters. 799 00:38:01,240 --> 00:38:03,720 And it's those black-eyed beans, I'm soaking there. 800 00:38:03,720 --> 00:38:06,280 And domoda for the main. What's a domoda? 801 00:38:06,280 --> 00:38:07,600 It's a peanut butter stew, 802 00:38:07,600 --> 00:38:10,160 served with sticky white rice and crispy chicken. 803 00:38:10,160 --> 00:38:11,800 Have you got a family here? Yes. 804 00:38:11,800 --> 00:38:14,480 So, I've got my husband and my two daughters. 805 00:38:14,480 --> 00:38:16,200 Do the children like your spicy food? 806 00:38:16,200 --> 00:38:19,360 The little one likes the spicy more. 807 00:38:19,360 --> 00:38:20,720 The other one, she's very British. 808 00:38:20,720 --> 00:38:22,240 She doesn't like the heat that much. 809 00:38:23,560 --> 00:38:25,960 I'm really looking forward to this. I love learning new cuisines. 810 00:38:25,960 --> 00:38:27,760 It's going to be amazing. 811 00:38:29,240 --> 00:38:32,280 Haddy's about to introduce me to akara - 812 00:38:32,280 --> 00:38:34,920 a little fritter made from black-eyed peas. 813 00:38:34,920 --> 00:38:37,120 I have to peel these black-eyed beans. 814 00:38:37,120 --> 00:38:41,120 There shouldn't be a single skin in any of those beans. 815 00:38:41,120 --> 00:38:42,680 They need to be crispy on the outside, 816 00:38:42,680 --> 00:38:44,280 and nice and fluffy on the inside. 817 00:38:44,280 --> 00:38:49,440 And then she's promising us a hot sauce of garlic, chilli and tomato. 818 00:38:49,440 --> 00:38:50,760 I think that sounds fabulous. 819 00:38:51,800 --> 00:38:54,240 Main course, we've got something called domoda, 820 00:38:54,240 --> 00:38:58,160 a peanut butter stew from the Gambia. 821 00:38:58,160 --> 00:39:01,440 I remember growing up helping my grandma making domoda, 822 00:39:01,440 --> 00:39:03,680 so I hope I make her proud today. 823 00:39:03,680 --> 00:39:06,120 Loads of garlic, onions and chillies. 824 00:39:06,120 --> 00:39:09,640 And then there's tinned tomatoes in there giving it sweetness, as well. 825 00:39:09,640 --> 00:39:10,680 My chicken, 826 00:39:10,680 --> 00:39:14,720 I need to bring it out crispy and not overcooked. 827 00:39:14,720 --> 00:39:18,320 So, I have lots of challenge to go with this today. 828 00:39:20,000 --> 00:39:23,960 Steve, you've got 15 minutes till your first course goes out. Yeah? 829 00:39:23,960 --> 00:39:25,280 Pushing it to the limit. 830 00:39:25,280 --> 00:39:28,000 But I think we're going to get there. We'll soon find out. 831 00:39:33,480 --> 00:39:37,200 The key to success today is don't try and be too clever. 832 00:39:37,200 --> 00:39:38,840 I definitely was too ambitious. 833 00:39:38,840 --> 00:39:41,040 I dyed John Torode's mouth green. 834 00:39:41,040 --> 00:39:42,400 That's amazing! 835 00:39:42,400 --> 00:39:46,000 It was certainly a day to remember for everyone else but me! 836 00:39:47,800 --> 00:39:49,640 This round I remember making 837 00:39:49,640 --> 00:39:51,920 a lamb rump which was undercooked. 838 00:39:53,920 --> 00:39:55,440 Your lamb is not cooked. 839 00:39:55,440 --> 00:39:56,520 Nowhere near it. 840 00:39:56,520 --> 00:39:57,680 It didn't go down very well. 841 00:39:57,680 --> 00:39:59,680 So, they need to be really, really careful. 842 00:40:01,120 --> 00:40:04,240 It is quite tough putting up two dishes in the time you've got. 843 00:40:04,240 --> 00:40:05,800 I don't necessarily want to see 844 00:40:05,800 --> 00:40:07,480 anything mad with presentation. 845 00:40:07,480 --> 00:40:08,960 I just want to get flavours 846 00:40:08,960 --> 00:40:11,160 that work together. 847 00:40:11,160 --> 00:40:13,760 Cheers! Cheers! Nice to see you! Nice to see you all! 848 00:40:17,840 --> 00:40:19,320 Steve, you need to get your chips sorted, 849 00:40:19,320 --> 00:40:21,640 and then you get everything on your plate whilst the asparagus cooks 850 00:40:21,640 --> 00:40:22,720 because we need to go. 851 00:40:23,920 --> 00:40:27,200 So, Steve's main, we have a chocolate and coffee ribeye steak 852 00:40:27,200 --> 00:40:31,720 with a coffee bourbon sauce, chunky chips and grilled asparagus. 853 00:40:31,720 --> 00:40:34,160 There is the steak. He's got to cook that perfectly. 854 00:40:34,160 --> 00:40:35,600 For me, that's medium rare. 855 00:40:35,600 --> 00:40:38,240 But the big elephant in the room here is the chocolate and coffee, 856 00:40:38,240 --> 00:40:39,880 but might be really nice. 857 00:40:39,880 --> 00:40:41,160 What's got to go on here? 858 00:40:41,160 --> 00:40:44,240 So, all that's got going there now is the chips, 859 00:40:44,240 --> 00:40:45,480 the asparagus. 860 00:40:46,960 --> 00:40:48,160 Nice. 861 00:40:49,520 --> 00:40:52,040 Just the sauce to go. Yeah? Yep. Just the sauce to go. 862 00:40:53,200 --> 00:40:55,000 Oh-ho-hawww! 863 00:40:55,000 --> 00:40:56,400 Smell that from here. 864 00:40:56,400 --> 00:40:57,600 It's good sauce. 865 00:40:57,600 --> 00:41:00,080 Well done. That looks good. Thank you very much. 866 00:41:00,080 --> 00:41:04,200 Steak and chips, You can't go wrong, chef. 867 00:41:04,200 --> 00:41:05,920 Hello! Hi, there! 868 00:41:05,920 --> 00:41:07,680 How you doing? Sorry. 869 00:41:07,680 --> 00:41:09,760 Thank you very much. There you go. 870 00:41:09,760 --> 00:41:11,400 OK, so in front of you, 871 00:41:11,400 --> 00:41:14,880 you have a coffee and chocolate rubbed ribeye 872 00:41:14,880 --> 00:41:17,840 with chunky chips, grilled asparagus, 873 00:41:17,840 --> 00:41:21,960 and a bourbon coffee sauce. 874 00:41:21,960 --> 00:41:24,160 Enjoy. Thank you so much. Cheers, Steve. 875 00:41:29,080 --> 00:41:30,600 The inside of the steak's OK. 876 00:41:30,600 --> 00:41:34,400 I actually think that maybe it could have done with another 30 seconds. 877 00:41:34,400 --> 00:41:35,840 Chocolate, coffee and chilli. 878 00:41:35,840 --> 00:41:39,120 It's been placed straight onto the steak, and then fried in a pan. 879 00:41:39,120 --> 00:41:41,960 It's been burnt, which is really unfortunate. 880 00:41:41,960 --> 00:41:44,960 I enjoy my chips, and my asparagus is outstanding, 881 00:41:44,960 --> 00:41:47,640 and the sauce is sweet and shiny. 882 00:41:47,640 --> 00:41:50,680 But unfortunately, the bitterness that you get through the steak 883 00:41:50,680 --> 00:41:52,040 overtakes the palate. 884 00:41:53,800 --> 00:41:57,440 I like the bitterness that's coming off that rub. That sauce - 885 00:41:57,440 --> 00:41:59,560 there's a sweet smokiness to it. 886 00:41:59,560 --> 00:42:01,080 He's got some good ideas. 887 00:42:01,080 --> 00:42:02,160 It's just that beef. 888 00:42:02,160 --> 00:42:03,680 It's just a little bit rare. 889 00:42:05,600 --> 00:42:07,760 Steve, 15 minutes till your cheesecake. 890 00:42:07,760 --> 00:42:08,840 OK. 891 00:42:08,840 --> 00:42:09,880 Steve's dessert - 892 00:42:09,880 --> 00:42:13,120 a no-bake white chocolate and green cardamom cheesecake 893 00:42:13,120 --> 00:42:14,880 served with Chantilly cream. 894 00:42:14,880 --> 00:42:16,360 Chocolate and cardamom - 895 00:42:16,360 --> 00:42:17,960 a real classic combination. 896 00:42:18,920 --> 00:42:21,280 Nice looking cheesecake, Steve. 897 00:42:21,280 --> 00:42:23,760 White chocolate is quite a sweet thing. 898 00:42:23,760 --> 00:42:26,640 I want maybe some orange to complement the cardamom 899 00:42:26,640 --> 00:42:27,800 that's going to go with that 900 00:42:27,800 --> 00:42:30,200 and give us some acidity to cut through any richness. 901 00:42:31,520 --> 00:42:35,800 I love the cardamom. I think it's like a lime lemony smell to it. 902 00:42:35,800 --> 00:42:37,520 Fantastic! Well done! On time. 903 00:42:37,520 --> 00:42:39,760 Let's go, Steve. Thank you very much. 904 00:42:41,040 --> 00:42:42,200 Hello again. 905 00:42:42,200 --> 00:42:43,520 Thank you very much. 906 00:42:44,720 --> 00:42:47,600 You've got a white chocolate and cardamom cheesecake 907 00:42:47,600 --> 00:42:49,840 with a Chantilly cream. 908 00:42:49,840 --> 00:42:51,120 Thank you so much. Enjoy! 909 00:42:51,120 --> 00:42:52,520 Cheers! Thank you. 910 00:42:55,120 --> 00:42:56,520 I feel drained. 911 00:42:56,520 --> 00:42:59,440 It was busy in there, to say the least. 912 00:42:59,440 --> 00:43:02,560 I'm not sure if I've done what I wanted to do, 913 00:43:02,560 --> 00:43:04,320 but see what they say. 914 00:43:08,160 --> 00:43:10,440 I think the biscuit base is a bit too thick. 915 00:43:10,440 --> 00:43:13,920 And then the cheesecake topping itself is quite bland. 916 00:43:13,920 --> 00:43:15,880 I can't really taste the white chocolate, 917 00:43:15,880 --> 00:43:18,200 and I also can't really taste the cardamom. 918 00:43:18,200 --> 00:43:20,000 Whilst visually it looks really beautiful, 919 00:43:20,000 --> 00:43:21,040 in terms of taste, 920 00:43:21,040 --> 00:43:24,280 it doesn't really have the flavour profile I was expecting. 921 00:43:24,280 --> 00:43:27,000 We've been promised a white chocolate and cardamom cheesecake, 922 00:43:27,000 --> 00:43:28,520 and we haven't got that. 923 00:43:28,520 --> 00:43:29,680 I think we could have put 924 00:43:29,680 --> 00:43:31,960 a little bit more cardamom with the cheesecake. 925 00:43:31,960 --> 00:43:34,200 There's just a kind of tickle of cardamom. 926 00:43:34,200 --> 00:43:37,120 I think it needs more white chocolate, but not a bad effort. 927 00:43:39,960 --> 00:43:42,000 Aaron, nine minutes on your first course. 928 00:43:42,000 --> 00:43:43,800 Thank you. 929 00:43:43,800 --> 00:43:45,800 Thai fish sauce caramel salmon. 930 00:43:45,800 --> 00:43:49,040 We've got umami, salty, sweetness. 931 00:43:49,040 --> 00:43:50,160 It should sing. 932 00:43:50,160 --> 00:43:51,600 It should really stand out. 933 00:43:51,600 --> 00:43:54,200 However, that salmon's got to be cooked perfectly. 934 00:43:55,280 --> 00:43:56,640 Mango and chilli salsa. 935 00:43:56,640 --> 00:43:57,880 Here's my favourite thing. 936 00:43:57,880 --> 00:43:59,360 Balance the chilli really well... 937 00:44:00,520 --> 00:44:03,160 ..and then making sure that that rice is perfectly cooked. 938 00:44:04,760 --> 00:44:06,080 Ooh, I like that! 939 00:44:08,880 --> 00:44:10,400 Aaron, we've got to go. Take it. 940 00:44:10,400 --> 00:44:11,920 Thank you. Go on, mate. 941 00:44:11,920 --> 00:44:13,880 Go on. Go. Well done. 942 00:44:16,440 --> 00:44:19,320 Hi! How are you? Yeah, good. How are you? 943 00:44:19,320 --> 00:44:22,760 I'm a little bit stressed, but I'm doing OK. 944 00:44:24,240 --> 00:44:28,680 So this is my main - Thai inspired fish caramel 945 00:44:28,680 --> 00:44:34,760 with a sesame flavoured jasmine rice, and mango and chilli salsa. 946 00:44:34,760 --> 00:44:36,560 Thank you. Thank you. Thank you. 947 00:44:40,960 --> 00:44:43,400 The rice - it's very, very tasty. 948 00:44:43,400 --> 00:44:45,440 The fish is cooked really, really well. 949 00:44:45,440 --> 00:44:49,280 And we've got caramel, we've got chilli, we've got fish sauce. 950 00:44:49,280 --> 00:44:50,720 It's beautiful. 951 00:44:50,720 --> 00:44:52,240 The salsa on the side is great. 952 00:44:52,240 --> 00:44:55,800 As soon as we've finished having this chat, I am finishing this food. 953 00:44:55,800 --> 00:44:59,000 The caramel and the fish sauce works perfectly. 954 00:44:59,000 --> 00:45:01,320 My tongue is like dancing at the moment, 955 00:45:01,320 --> 00:45:02,920 and it's a dance that I like. 956 00:45:02,920 --> 00:45:05,360 So, yeah, really, really delicious. 957 00:45:05,360 --> 00:45:08,280 When you eat everything together, it's very well-balanced. 958 00:45:09,240 --> 00:45:11,000 The salmon was cooked nicely. 959 00:45:11,000 --> 00:45:12,080 It falls apart. 960 00:45:12,080 --> 00:45:13,480 The rice cooked very, very well indeed. 961 00:45:13,480 --> 00:45:15,040 And I like the flavour of the sesame oil 962 00:45:15,040 --> 00:45:16,880 and the crunch of the sesame seeds in there. 963 00:45:16,880 --> 00:45:18,960 And the sauce is giving saltiness, 964 00:45:18,960 --> 00:45:21,760 a little bit of chilli and a bit of sweetness. I actually like it. 965 00:45:24,280 --> 00:45:26,000 You have really got to fly now. 966 00:45:26,000 --> 00:45:27,480 Yes. OK. 967 00:45:27,480 --> 00:45:30,040 Chocolate lava cake with a yuzu Chantilly cream. 968 00:45:32,600 --> 00:45:36,120 This could be the dessert that sets them apart from the rest. 969 00:45:36,120 --> 00:45:38,280 But there's some precision to be had here. 970 00:45:38,280 --> 00:45:40,640 You can't test that cake before you serve it. 971 00:45:40,640 --> 00:45:41,840 And if it's overcooked, 972 00:45:41,840 --> 00:45:44,280 you've essentially failed at making a lava cake. 973 00:45:44,280 --> 00:45:45,320 So, this is a risk. 974 00:45:45,320 --> 00:45:46,880 How long are they going to be, Aaron? 975 00:45:46,880 --> 00:45:47,960 How long have I got? 976 00:45:47,960 --> 00:45:49,000 90 seconds. 977 00:45:49,000 --> 00:45:50,640 There, there. 978 00:45:50,640 --> 00:45:51,880 Right. Let's go. 979 00:45:52,920 --> 00:45:54,960 Straight onto the plate. Straight on the plate. 980 00:45:56,160 --> 00:45:58,320 There we go. One. A bit more gentle with the next one. 981 00:45:59,440 --> 00:46:00,800 Look at that! 982 00:46:00,800 --> 00:46:01,960 Aaron! 983 00:46:01,960 --> 00:46:03,360 Come on, my friend! 984 00:46:03,360 --> 00:46:04,920 What's that? Dried what? 985 00:46:04,920 --> 00:46:05,960 Yuzu. 986 00:46:05,960 --> 00:46:08,520 Brilliant, brilliant, brilliant, brilliant, brilliant! 987 00:46:10,880 --> 00:46:12,280 I'm back. 988 00:46:12,280 --> 00:46:14,120 Hello again. 989 00:46:14,120 --> 00:46:15,720 Thank you. Thank you. 990 00:46:15,720 --> 00:46:17,120 So, this is my dessert. 991 00:46:17,120 --> 00:46:18,760 It's a chocolate lava cake 992 00:46:18,760 --> 00:46:21,800 with a yuzu Chantilly cream, 993 00:46:21,800 --> 00:46:24,360 with candied yuzu garnish. 994 00:46:24,360 --> 00:46:26,600 Thank you. Did you test one? Have you opened one? 995 00:46:26,600 --> 00:46:29,000 Oh! I've got confidence in them! 996 00:46:29,000 --> 00:46:30,040 We hadn't noticed! 997 00:46:30,040 --> 00:46:32,160 I'll been hiding behind the door just waiting. 998 00:46:32,160 --> 00:46:33,360 Peeking! 999 00:46:36,040 --> 00:46:37,800 I'm feeling a lot of stress. 1000 00:46:39,400 --> 00:46:41,920 I just want to know what the judges think now. 1001 00:46:44,480 --> 00:46:47,000 Technically, Aaron's done a really great job. 1002 00:46:47,000 --> 00:46:50,120 All of the lava cakes have lava-ed. 1003 00:46:50,120 --> 00:46:52,280 For me, the balance of flavour isn't quite there. 1004 00:46:52,280 --> 00:46:55,120 The richness of the cocoa, it's almost too bitter, 1005 00:46:55,120 --> 00:46:57,920 and I'm almost waiting for something a bit sweet and a bit sharp 1006 00:46:57,920 --> 00:46:59,280 and I'm not getting that. 1007 00:46:59,280 --> 00:47:03,280 For me, this Chantilly, if this had a little bit more sugar 1008 00:47:03,280 --> 00:47:07,520 and a bit more yuzu in it, it would balance against that lava cake. 1009 00:47:07,520 --> 00:47:09,280 Technically, very good. 1010 00:47:09,280 --> 00:47:11,080 He's clearly got confidence. 1011 00:47:11,080 --> 00:47:14,320 If he can marry flavours together, then it's fair to say 1012 00:47:14,320 --> 00:47:15,520 he's going to go a long way. 1013 00:47:17,200 --> 00:47:19,640 I think the lava cake is really well done. 1014 00:47:19,640 --> 00:47:21,800 The sponge on the outside is perfectly set, 1015 00:47:21,800 --> 00:47:23,000 and it's got liquid middle 1016 00:47:23,000 --> 00:47:26,480 that is just so rich with chocolate and sweet, 1017 00:47:26,480 --> 00:47:28,280 and it shows a lot of skill. 1018 00:47:28,280 --> 00:47:29,720 It's a good dessert. 1019 00:47:31,960 --> 00:47:33,000 Two minutes, Penny. 1020 00:47:33,000 --> 00:47:34,560 OK. Thank you very much. 1021 00:47:34,560 --> 00:47:38,040 Penny's starter - mussels, garlic, parsley butter and herb scones. 1022 00:47:38,040 --> 00:47:39,840 Now, this all sounds classic. 1023 00:47:39,840 --> 00:47:42,320 Herb scone with some garlic and parsley butter on, 1024 00:47:42,320 --> 00:47:43,800 I think that could go quite well. 1025 00:47:43,800 --> 00:47:44,880 I'm looking forward to it. 1026 00:47:44,880 --> 00:47:46,960 Let's do this. Come on, Penny. 1027 00:47:46,960 --> 00:47:49,080 Let's go. Well done, you. 1028 00:47:49,080 --> 00:47:50,280 Thank you. 1029 00:47:51,440 --> 00:47:53,080 Hello! Hello there! 1030 00:47:53,080 --> 00:47:55,320 Lovely to meet you. Nice to meet you. 1031 00:47:59,200 --> 00:48:03,040 I've cooked mussels in a butter, garlic and parsley sauce. 1032 00:48:03,040 --> 00:48:05,320 I made scones as well. 1033 00:48:05,320 --> 00:48:06,360 I hope you enjoy it. 1034 00:48:06,360 --> 00:48:07,640 Thanks, Penny. Thank you. 1035 00:48:13,000 --> 00:48:14,920 The mussels, they're not cleaned properly. 1036 00:48:14,920 --> 00:48:16,640 They're still stuck to the shells. 1037 00:48:16,640 --> 00:48:19,160 If you're going to go to this level of preparation, 1038 00:48:19,160 --> 00:48:21,040 you'd take them out, and place them back. 1039 00:48:21,040 --> 00:48:23,000 The garlic butter is too garlicky, 1040 00:48:23,000 --> 00:48:26,600 and the parsley's not been treated particularly well, 1041 00:48:26,600 --> 00:48:29,520 And the scone is just short and crumbly, 1042 00:48:29,520 --> 00:48:31,600 and it's just not right. 1043 00:48:31,600 --> 00:48:34,080 I assumed it was going to be more 1044 00:48:34,080 --> 00:48:37,360 in a creamy parsley, butter, garlic sauce, 1045 00:48:37,360 --> 00:48:38,920 which would make sense with the scones. 1046 00:48:38,920 --> 00:48:41,000 But I've got no sauce. 1047 00:48:41,000 --> 00:48:42,960 Really plump mussels. 1048 00:48:42,960 --> 00:48:44,920 I love all the garlic butter in there as well. 1049 00:48:44,920 --> 00:48:48,840 But I find the texture of the mussels with the scone unusual 1050 00:48:48,840 --> 00:48:51,800 because a mussel is bouncy, scones are very soft as well. 1051 00:48:51,800 --> 00:48:53,240 They just don't go together. 1052 00:48:54,280 --> 00:48:56,920 Right, Penny, you got 15 minutes on your lamb. 1053 00:48:56,920 --> 00:48:58,480 OK. Thank you very much. 1054 00:48:58,480 --> 00:49:01,160 The lamb chops. That fat's got to be rendered down. 1055 00:49:01,160 --> 00:49:03,400 I like a nice pink lamb chop. 1056 00:49:03,400 --> 00:49:04,720 Happy with your lamb. 1057 00:49:04,720 --> 00:49:05,760 Yeah. 1058 00:49:09,800 --> 00:49:11,480 Tagine in an hour! 1059 00:49:11,480 --> 00:49:13,000 Has she got a pressure cooker? 1060 00:49:13,000 --> 00:49:17,320 For me, classically Moroccan food is about long, slow flavours 1061 00:49:17,320 --> 00:49:18,760 developing over time. 1062 00:49:18,760 --> 00:49:20,720 So, I am worried for Penny. 1063 00:49:20,720 --> 00:49:22,200 Aubergines. 1064 00:49:22,200 --> 00:49:23,600 And then your sausage. Yeah? Yeah. 1065 00:49:23,600 --> 00:49:24,800 Is that it after that? 1066 00:49:24,800 --> 00:49:26,200 That's it after that. 1067 00:49:26,200 --> 00:49:27,920 Look at all that work! 1068 00:49:27,920 --> 00:49:29,280 You are a dynamo! 1069 00:49:29,280 --> 00:49:30,680 Well done! 1070 00:49:30,680 --> 00:49:31,720 Thank you. 1071 00:49:33,240 --> 00:49:35,720 It's a roast lamb tagine 1072 00:49:35,720 --> 00:49:37,720 with merguez sausage, 1073 00:49:37,720 --> 00:49:39,240 baked aubergine with tomato, 1074 00:49:39,240 --> 00:49:41,040 with some za'atar sauce. 1075 00:49:41,040 --> 00:49:42,160 Thank you. 1076 00:49:46,800 --> 00:49:49,840 I'm feeling exhausted, hot, 1077 00:49:49,840 --> 00:49:51,520 but actually really pleased 1078 00:49:51,520 --> 00:49:54,080 because I got everything out in time. 1079 00:49:54,080 --> 00:49:56,640 I hope I get to do another challenge. 1080 00:49:59,800 --> 00:50:01,240 My meat's overcooked. 1081 00:50:01,240 --> 00:50:05,080 My tagine is cooked too quickly. 1082 00:50:05,080 --> 00:50:06,680 There's no depth in there. 1083 00:50:06,680 --> 00:50:09,480 The aubergine is very undercooked. 1084 00:50:09,480 --> 00:50:12,240 The couscous is very wet and cloying. 1085 00:50:12,240 --> 00:50:14,400 The fat on the lamb isn't rendered. 1086 00:50:14,400 --> 00:50:16,080 There's too much going on. 1087 00:50:16,080 --> 00:50:19,280 But I'm confident that Penny can cook better than this at home. 1088 00:50:20,280 --> 00:50:22,360 The lamb, the flavours running through there, 1089 00:50:22,360 --> 00:50:23,400 a bitterness, 1090 00:50:23,400 --> 00:50:25,720 smokiness, a little bit of sweetness... 1091 00:50:25,720 --> 00:50:26,840 The aubergine - 1092 00:50:26,840 --> 00:50:28,080 aubergine's a bit tough, 1093 00:50:28,080 --> 00:50:30,680 and the tomato across the top is over-reduced. 1094 00:50:33,440 --> 00:50:35,720 Haddy. You've got five minutes on your first course. 1095 00:50:35,720 --> 00:50:36,920 Can I have five more minutes? 1096 00:50:36,920 --> 00:50:38,920 No. No. OK. 1097 00:50:40,120 --> 00:50:43,720 So Haddy's akara, which is Gambian black-eyed bean fritters, 1098 00:50:43,720 --> 00:50:45,440 for me, this screams party food. 1099 00:50:45,440 --> 00:50:47,320 Have you got some that are cooked? 1100 00:50:47,320 --> 00:50:50,520 I think so. Two, four, six, seven. 1101 00:50:50,520 --> 00:50:53,080 All right, That'll do. Come on. 1102 00:50:53,080 --> 00:50:54,880 That fritter is the key thing. 1103 00:50:54,880 --> 00:50:57,280 If it's crispy on the outside and fluffy on the inside, 1104 00:50:57,280 --> 00:50:58,400 we're in for a winner. 1105 00:50:59,480 --> 00:51:01,920 With garlic, tomato and chilli sauce, 1106 00:51:01,920 --> 00:51:03,800 it's classic flavour combinations. 1107 00:51:03,800 --> 00:51:06,640 Could be something that's really tasty if it's done right. 1108 00:51:06,640 --> 00:51:08,480 Haddy, well done. Go, go, go, go! 1109 00:51:10,720 --> 00:51:12,640 Hi! Hello! 1110 00:51:12,640 --> 00:51:14,400 I've been very excited about this. 1111 00:51:14,400 --> 00:51:15,960 Thank you. 1112 00:51:15,960 --> 00:51:17,000 Thank you. 1113 00:51:18,240 --> 00:51:20,440 So, today, I've made you akara for your starters. 1114 00:51:20,440 --> 00:51:23,120 It's pureed black-eyed beans, 1115 00:51:23,120 --> 00:51:27,240 deep-fried, and served with an onion and chilli satay sauce. 1116 00:51:27,240 --> 00:51:28,520 Thank you. 1117 00:51:34,520 --> 00:51:36,680 I think Haddy did a really good job of these fritters. 1118 00:51:36,680 --> 00:51:37,880 They're light, they're fluffy. 1119 00:51:37,880 --> 00:51:40,640 The outside has got a nice finish to them, which is good. 1120 00:51:40,640 --> 00:51:42,960 I did enjoy the onions, the chilli, 1121 00:51:42,960 --> 00:51:45,640 a little tiny bit of tomato running through it. 1122 00:51:45,640 --> 00:51:48,080 Overall, I think Haddy did a great job. 1123 00:51:49,640 --> 00:51:52,680 Those fritters are crispy on the outside, soft on the inside. 1124 00:51:52,680 --> 00:51:55,640 I like that onion mixture - slightly sweet, a little sharp, 1125 00:51:55,640 --> 00:51:57,800 with lots and lots of chillies in there. 1126 00:51:58,760 --> 00:52:00,040 I actually like it. 1127 00:52:04,040 --> 00:52:06,080 Haddy's main - crispy chicken thighs, 1128 00:52:06,080 --> 00:52:07,760 peanut butter stew, 1129 00:52:07,760 --> 00:52:09,640 glazed carrots and sticky white rice. 1130 00:52:09,640 --> 00:52:11,440 This screams comfort food. 1131 00:52:13,400 --> 00:52:15,440 Oh, look at that! 1132 00:52:15,440 --> 00:52:18,440 And you know your domoda's cooked when all the oil from the peanut 1133 00:52:18,440 --> 00:52:19,800 is tumbling on the top. 1134 00:52:21,000 --> 00:52:23,320 Peanut butter stew - that entices me. 1135 00:52:23,320 --> 00:52:24,920 I'm looking forward to it. 1136 00:52:24,920 --> 00:52:26,000 Let's go! 1137 00:52:28,680 --> 00:52:30,480 Thank you. You're welcome. 1138 00:52:30,480 --> 00:52:32,400 Today I've made you domoda, 1139 00:52:32,400 --> 00:52:34,840 which is my country's national dish. 1140 00:52:34,840 --> 00:52:36,600 It's a peanut butter stew. 1141 00:52:36,600 --> 00:52:39,240 Honey-glazed carrot, crispy chicken 1142 00:52:39,240 --> 00:52:40,840 and sticky white rice. 1143 00:52:40,840 --> 00:52:42,600 I hope you enjoy it. Thank you. 1144 00:52:42,600 --> 00:52:44,680 Thank you. It smells delicious. Thank you. 1145 00:52:49,080 --> 00:52:52,400 So relieved that I am done with this challenge! 1146 00:52:53,320 --> 00:52:54,920 It was very tough, 1147 00:52:54,920 --> 00:52:57,200 but I am happy with my flavours that I brought. 1148 00:52:57,200 --> 00:52:59,320 And, for me, flavours is number one. 1149 00:53:02,000 --> 00:53:03,880 The chicken is perfectly crispy, 1150 00:53:03,880 --> 00:53:05,240 seasoned really well, 1151 00:53:05,240 --> 00:53:07,520 still nice and juicy, not dry at all. 1152 00:53:07,520 --> 00:53:09,480 That stew is delicious. 1153 00:53:09,480 --> 00:53:11,400 It's got enough heat in there. 1154 00:53:11,400 --> 00:53:14,400 That peanut's just adding that wonderful consistency. 1155 00:53:14,400 --> 00:53:16,800 The rice is good, the carrots are nice and glazed. 1156 00:53:16,800 --> 00:53:19,640 And the best thing on this plate is that potato that's been cooked 1157 00:53:19,640 --> 00:53:22,600 in that sauce because it's taken on all that richness. 1158 00:53:22,600 --> 00:53:23,760 It's really well done. 1159 00:53:23,760 --> 00:53:24,800 I can eat the whole thing. 1160 00:53:24,800 --> 00:53:26,400 I've really, really enjoyed it. 1161 00:53:27,360 --> 00:53:31,440 I've got lovely, soft, almost buttery chicken with a crispy skin 1162 00:53:31,440 --> 00:53:33,640 and that sauce - salty peanut, 1163 00:53:33,640 --> 00:53:35,040 slight sweetness to it, 1164 00:53:35,040 --> 00:53:37,000 and then lots and lots of chilli. 1165 00:53:37,000 --> 00:53:39,840 That sauce with the potatoes is fantastic. 1166 00:53:44,920 --> 00:53:46,560 I've got to say that it was a really good round, 1167 00:53:46,560 --> 00:53:48,120 a really interesting round. 1168 00:53:48,120 --> 00:53:51,880 I've seen food I've never seen before, people really pushing it. 1169 00:53:51,880 --> 00:53:55,200 But we've only got three quarterfinal places to give. 1170 00:53:55,200 --> 00:53:58,480 I really liked Haddy's dishes, and so did the dining room. 1171 00:53:58,480 --> 00:54:00,320 I think the flavours were really, really good. 1172 00:54:00,320 --> 00:54:02,680 Haddy gets herself a quarterfinal place. 1173 00:54:02,680 --> 00:54:04,600 I think Aaron's got a bit of style, 1174 00:54:04,600 --> 00:54:06,640 a nicely cooked piece of salmon, 1175 00:54:06,640 --> 00:54:09,320 and a sauce that was sweet, and a little bit of chilli. 1176 00:54:09,320 --> 00:54:10,440 His dessert was great. 1177 00:54:10,440 --> 00:54:13,720 That lava cake had a nice crispy cocoa outside, 1178 00:54:13,720 --> 00:54:16,040 and it was runny through the centre. 1179 00:54:16,040 --> 00:54:18,080 Aaron's got himself a place in the quarterfinal. 1180 00:54:19,640 --> 00:54:22,920 Penny - a scone and her mussels is an unusual combination. 1181 00:54:22,920 --> 00:54:24,920 But I liked the mussels - garlic, the parsley. 1182 00:54:24,920 --> 00:54:28,000 But the dining room were not fans. 1183 00:54:28,000 --> 00:54:29,680 The actual lamb main course, 1184 00:54:29,680 --> 00:54:31,560 I thought the lamb was cooked really well, 1185 00:54:31,560 --> 00:54:33,000 but there were big bits of fat 1186 00:54:33,000 --> 00:54:36,160 and the dining room didn't find that very appetising at all. 1187 00:54:36,160 --> 00:54:38,520 That aubergine wasn't cooked all the way through. 1188 00:54:38,520 --> 00:54:39,760 It was hard. 1189 00:54:39,760 --> 00:54:43,080 I kind of wish that Penny would do a lot less. 1190 00:54:44,840 --> 00:54:46,320 I like Steve's style. 1191 00:54:46,320 --> 00:54:50,000 That steak with a rub of cocoa and coffee worked. 1192 00:54:50,000 --> 00:54:53,160 But I would like my steak cooked more. 1193 00:54:53,160 --> 00:54:54,440 But really good chips. 1194 00:54:54,440 --> 00:54:56,200 The asparagus cooked nicely. 1195 00:54:56,200 --> 00:54:57,880 His dessert - cheesecake. 1196 00:54:57,880 --> 00:54:59,480 I didn't get the white chocolate. 1197 00:54:59,480 --> 00:55:00,680 I didn't get the cardamom. 1198 00:55:00,680 --> 00:55:03,760 But it looked good. It was a nice-looking cheesecake. 1199 00:55:05,920 --> 00:55:08,560 If I went home now, I would be devastated. 1200 00:55:08,560 --> 00:55:11,280 I want a place in the quarterfinal more than anything. 1201 00:55:11,280 --> 00:55:13,000 I guess we'll just have to wait and see. 1202 00:55:14,840 --> 00:55:16,400 It is addictive. 1203 00:55:16,400 --> 00:55:19,200 You want to go on and on being in the kitchen. 1204 00:55:19,200 --> 00:55:22,200 I definitely want to go to the next stage. 1205 00:55:29,560 --> 00:55:31,120 Thanks very much for all your hard work. 1206 00:55:31,120 --> 00:55:33,000 There's some great feedback from the dining room 1207 00:55:33,000 --> 00:55:35,120 and some really interesting food today. 1208 00:55:36,080 --> 00:55:37,280 We did say at the start of this 1209 00:55:37,280 --> 00:55:39,200 that we only have three quarterfinal places. 1210 00:55:40,240 --> 00:55:43,400 Our first quarterfinalist is... 1211 00:55:45,120 --> 00:55:46,200 ..Haddy. 1212 00:55:46,200 --> 00:55:47,480 No! 1213 00:55:47,480 --> 00:55:48,960 Oh, sorry! 1214 00:55:48,960 --> 00:55:50,000 No. 1215 00:55:50,000 --> 00:55:51,120 We loved it, Haddy. 1216 00:55:51,120 --> 00:55:52,280 They loved it, Haddy. 1217 00:55:52,280 --> 00:55:54,360 Everybody loved it, Haddy! 1218 00:55:56,040 --> 00:56:01,160 Our second MasterChef quarterfinalist is... 1219 00:56:02,640 --> 00:56:04,000 ..Aaron. 1220 00:56:07,960 --> 00:56:14,240 Our third and final quarterfinalist is 1221 00:56:14,240 --> 00:56:15,720 Steve. 1222 00:56:15,720 --> 00:56:17,120 Congratulations. 1223 00:56:17,120 --> 00:56:18,840 Well done. Well done. Well done. 1224 00:56:20,080 --> 00:56:22,080 Penny, sorry to see you go. Thank you, Penny. 1225 00:56:22,080 --> 00:56:25,000 Thank you very much. Thanks so much. Lovely to meet you, Penny. 1226 00:56:28,160 --> 00:56:29,840 I'm really disappointed 1227 00:56:29,840 --> 00:56:31,920 to be going home, I have to say. 1228 00:56:31,920 --> 00:56:37,160 But I'll look back on my MasterChef experience with great joy. 1229 00:56:37,160 --> 00:56:42,000 It was such a challenge and I feel I've achieved so much already. 1230 00:56:42,000 --> 00:56:44,760 So, I'm happy but sad. 1231 00:56:47,360 --> 00:56:48,760 Unbelievable! 1232 00:56:48,760 --> 00:56:50,120 MasterChef quarterfinalist! 1233 00:56:50,120 --> 00:56:52,040 I did not think I was going to do that. 1234 00:56:52,040 --> 00:56:53,640 I'm absolutely elated. 1235 00:56:55,240 --> 00:56:59,160 I don't think there's a feeling I'm NOT feeling at the moment. 1236 00:56:59,160 --> 00:57:00,880 I think I'm going to be going home, 1237 00:57:00,880 --> 00:57:03,800 putting my feet up, celebrating, all at once. 1238 00:57:05,760 --> 00:57:10,160 Every stage of this competition is a step closer to the trophy. 1239 00:57:10,160 --> 00:57:12,240 So, we're going for it! 1240 00:57:17,200 --> 00:57:20,040 Next time it's the quarterfinal, 1241 00:57:20,040 --> 00:57:22,920 and Aaron, Haddy and Steve... 1242 00:57:22,920 --> 00:57:25,200 I like to keep myself under pressure. 1243 00:57:25,200 --> 00:57:29,360 ..will be joining Lee, Shreya and Pete 1244 00:57:29,360 --> 00:57:32,800 cooking for one of the country's top restaurant critics. 1245 00:57:34,160 --> 00:57:35,360 I'm just a bit stressed. 1246 00:57:36,320 --> 00:57:39,080 There are pie shops in south-east London who would be very proud 1247 00:57:39,080 --> 00:57:40,160 to serve that. 1248 00:57:40,160 --> 00:57:42,160 That's brilliant. 1249 00:57:42,160 --> 00:57:43,760 That is a triumph!