1 00:00:02,000 --> 00:00:04,600 It's the MasterChef quarterfinal... 2 00:00:06,440 --> 00:00:09,600 ..and this week's six best cooks are back. 3 00:00:12,560 --> 00:00:14,200 Every time we're back in the kitchen, 4 00:00:14,200 --> 00:00:16,560 the pressure just seems to hit you like a ton of bricks. 5 00:00:17,520 --> 00:00:19,560 I never thought I'd get this far. 6 00:00:19,560 --> 00:00:21,880 I'll be happy to just get through today. 7 00:00:23,120 --> 00:00:26,000 My tummy's rumbling because I really want to go out and cook what I love, 8 00:00:26,000 --> 00:00:28,640 and it's got to be the best food I've ever cooked. 9 00:00:28,640 --> 00:00:30,040 My plan today is to make sure 10 00:00:30,040 --> 00:00:33,360 all my elements are absolutely perfected. 11 00:00:33,360 --> 00:00:35,200 There's no second chances. 12 00:00:36,320 --> 00:00:38,120 It just keeps getting harder. 13 00:00:38,120 --> 00:00:39,960 I know that my knees are going to be buckling. 14 00:00:41,000 --> 00:00:42,720 I definitely don't want to go home. 15 00:00:42,720 --> 00:00:44,080 Yeah, I really want this. 16 00:00:45,400 --> 00:00:50,080 Tonight, they will face just one challenge - 17 00:00:50,080 --> 00:00:51,720 to cook an exceptional dish 18 00:00:51,720 --> 00:00:56,240 from a brief set by renowned restaurant critic William Sitwell. 19 00:00:57,560 --> 00:00:59,320 We've got six quarterfinalists 20 00:00:59,320 --> 00:01:01,480 who've battled really hard to get here. 21 00:01:01,480 --> 00:01:04,600 They're all fighting it out for a place in knockout week. 22 00:01:04,600 --> 00:01:06,680 It's a big day in the MasterChef kitchen. 23 00:01:26,160 --> 00:01:29,080 Can I welcome you to your quarterfinal? 24 00:01:29,080 --> 00:01:31,880 We've seen a huge amount of surprising foods so far, 25 00:01:31,880 --> 00:01:33,960 but today you're going to have to truly impress - 26 00:01:33,960 --> 00:01:36,360 and you're not cooking just for Gregg and I, 27 00:01:36,360 --> 00:01:41,520 but you're also cooking for the formidable Mr William Sitwell. 28 00:01:48,800 --> 00:01:52,800 My brief is to delve deep into your childhood, 29 00:01:52,800 --> 00:01:56,520 but specifically those unpleasant memories of school food, 30 00:01:56,520 --> 00:01:58,800 and today cook something fabulous. 31 00:01:58,800 --> 00:02:02,720 I want to see some transformative dishes, some fantastic food 32 00:02:02,720 --> 00:02:05,840 based on your childhood school memories. 33 00:02:05,840 --> 00:02:07,640 At the end of this, three of you 34 00:02:07,640 --> 00:02:10,080 will be going through to knockout week. 35 00:02:10,080 --> 00:02:12,640 Three of you will be leaving the competition. 36 00:02:14,320 --> 00:02:16,640 School dinners. 90 minutes. Off you go. 37 00:02:19,520 --> 00:02:23,400 I think that terrible school food is something that unites all of us. 38 00:02:23,400 --> 00:02:28,400 Terrible mince, horrible carrots, nasty, thick, gloopy, cold gravy 39 00:02:28,400 --> 00:02:32,320 and cabbage that I can still smell today. 40 00:02:32,320 --> 00:02:34,760 I'm looking for some great originality - 41 00:02:34,760 --> 00:02:37,720 to possibly see a bit of humour. 42 00:02:37,720 --> 00:02:40,440 Maybe it'll be a packed lunch that's been reinvented. 43 00:02:40,440 --> 00:02:41,760 Fish and chips. 44 00:02:41,760 --> 00:02:43,600 It could be something from the tuck shop. 45 00:02:43,600 --> 00:02:45,040 It could be a sweet dish. 46 00:02:45,040 --> 00:02:47,600 But I don't want bland. 47 00:02:47,600 --> 00:02:50,160 I want food that I shan't forget. 48 00:02:53,680 --> 00:02:56,920 Olivia is taking us on a culinary journey around the world. 49 00:02:56,920 --> 00:02:59,080 It's my first-ever kartacze. 50 00:02:59,080 --> 00:03:00,400 I quite like them. 51 00:03:00,400 --> 00:03:04,840 She's young, she's eager, and she is calm under pressure. 52 00:03:04,840 --> 00:03:08,200 In the last round, her lamb dish was truly loved - 53 00:03:08,200 --> 00:03:09,760 me, you and the guests. 54 00:03:09,760 --> 00:03:12,120 Now, that's a main course and a half, for me. 55 00:03:12,120 --> 00:03:13,760 Really amazing. 56 00:03:15,760 --> 00:03:18,960 Cooking for a food critic is going to definitely be different. 57 00:03:18,960 --> 00:03:20,360 Usually it's just my mum and dad, 58 00:03:20,360 --> 00:03:22,280 and they're happy with whatever I give them, 59 00:03:22,280 --> 00:03:24,040 but I think the pressure does me well. 60 00:03:24,040 --> 00:03:26,880 So, hopefully today I create a diamond...! 61 00:03:26,880 --> 00:03:28,120 SHE LAUGHS 62 00:03:28,120 --> 00:03:30,240 A diamond in the rough. Yeah. 63 00:03:32,960 --> 00:03:34,200 What's your dish, please? 64 00:03:34,200 --> 00:03:37,280 So, I went to a Catholic school and they never eat meat on Fridays. 65 00:03:37,280 --> 00:03:38,560 They always have fish. 66 00:03:38,560 --> 00:03:43,040 So it always used to be like this breaded fish that was always dry, 67 00:03:43,040 --> 00:03:45,200 soggy chips and cold mushy peas. 68 00:03:45,200 --> 00:03:46,480 So I thought I'd take that 69 00:03:46,480 --> 00:03:48,840 and kind of make it into something that I enjoy. 70 00:03:48,840 --> 00:03:51,520 So what specifically are you doing to really elevate this, 71 00:03:51,520 --> 00:03:53,200 to get rid of that trauma? 72 00:03:53,200 --> 00:03:57,320 So I'm doing a semolina-crusted cod with mint pea puree, 73 00:03:57,320 --> 00:04:00,200 fried potato skins with rosemary salt, 74 00:04:00,200 --> 00:04:02,800 hot tartare sauce. Fish and chips, 75 00:04:02,800 --> 00:04:05,840 everybody loves. So yours is going to have to really deliver, right? 76 00:04:05,840 --> 00:04:07,880 Yeah, I know. As long as the fish isn't dry 77 00:04:07,880 --> 00:04:10,640 and the chips aren't soggy, I'm doing something right. 78 00:04:12,240 --> 00:04:17,040 Olivia is very much on the brief, revisiting her childhood trauma 79 00:04:17,040 --> 00:04:18,920 of fish and chips, 80 00:04:18,920 --> 00:04:21,600 and she's going to elevate it with a semolina crust. 81 00:04:21,600 --> 00:04:24,480 Love the idea of having a bit of crunch. 82 00:04:25,600 --> 00:04:29,160 The star of the show seems to me to be the sauce. 83 00:04:29,160 --> 00:04:33,200 She's making us a warm tartare sauce with a hollandaise base. 84 00:04:33,200 --> 00:04:35,280 I think it's inspired. 85 00:04:35,280 --> 00:04:38,600 Three of us going. It's a bit... It's a bit nerve-racking. 86 00:04:41,160 --> 00:04:44,240 Brin does things which are technically challenging. 87 00:04:44,240 --> 00:04:46,480 He pushes himself really, really hard. 88 00:04:46,480 --> 00:04:50,920 He loves interesting combinations around the flavours of Sri Lanka. 89 00:04:50,920 --> 00:04:52,200 Brin, do you know what this is? 90 00:04:53,280 --> 00:04:55,440 That's an impressed face, that is, Brin. 91 00:04:57,760 --> 00:04:59,960 Once again, I'm doing quite a few elements. 92 00:04:59,960 --> 00:05:01,720 There's a lot of flavours in my dish today. 93 00:05:01,720 --> 00:05:03,920 If I get it right, if I balance things properly, 94 00:05:03,920 --> 00:05:06,560 I think it's a dish that can get me through to the next round. 95 00:05:09,160 --> 00:05:14,080 I'm making a tiger prawn curry with some tiger prawn bonbons, 96 00:05:14,080 --> 00:05:18,440 a courgette, leek and coriander puree, a mango salsa 97 00:05:18,440 --> 00:05:19,880 and a broccoli salad. 98 00:05:19,880 --> 00:05:21,840 Based on stories my dad used to tell me 99 00:05:21,840 --> 00:05:24,920 when I would moan about the curries that we'd get at school. 100 00:05:24,920 --> 00:05:27,000 He also hated the curries he received, 101 00:05:27,000 --> 00:05:28,880 even though he was in Sri Lanka. 102 00:05:28,880 --> 00:05:31,840 So my grandma used to fry fish, wrap it in some parcels for him. 103 00:05:31,840 --> 00:05:33,720 He'd sneak that in and that's the only thing 104 00:05:33,720 --> 00:05:35,720 that got him through eating his school meals. 105 00:05:35,720 --> 00:05:38,240 So you're cooking your father's childhood memories 106 00:05:38,240 --> 00:05:41,760 that were therapeutic to the terrible food that you had. 107 00:05:41,760 --> 00:05:43,440 Sri Lankan food is full of big flavours, 108 00:05:43,440 --> 00:05:46,040 and I want to show you that I know how to balance that on a plate. 109 00:05:46,040 --> 00:05:48,800 I want this to taste as good as it smells. Yeah. 110 00:05:50,720 --> 00:05:53,120 A good curry has got to have some spice. 111 00:05:53,120 --> 00:05:56,160 I want to have a flavour bomb in my mouth. 112 00:05:57,760 --> 00:06:00,480 I really don't want to be let down. 113 00:06:00,480 --> 00:06:04,080 I want to come away thinking, "Wow, I need to eat more Sri Lankan food." 114 00:06:07,280 --> 00:06:09,760 30 minutes gone, guys, please. Thank you. 115 00:06:12,640 --> 00:06:14,600 Hope likes to play with ideas, 116 00:06:14,600 --> 00:06:17,080 and they are interesting and exciting. 117 00:06:17,080 --> 00:06:18,600 She goes the extra mile. 118 00:06:18,600 --> 00:06:21,040 She actually makes her own plates! 119 00:06:21,040 --> 00:06:23,440 She's got a melting pot of styles. 120 00:06:23,440 --> 00:06:24,960 It's been glorious. 121 00:06:24,960 --> 00:06:27,560 The baba ghanoush was so lovely and creamy. 122 00:06:27,560 --> 00:06:29,040 I love this dish. 123 00:06:29,040 --> 00:06:30,800 More of the same, if she's got it. 124 00:06:32,360 --> 00:06:35,120 This isn't an anything I'm taking lightly. 125 00:06:35,120 --> 00:06:37,720 If anyone knows me, they know how much food is my life. 126 00:06:37,720 --> 00:06:39,000 I'm quite obsessive. 127 00:06:39,000 --> 00:06:41,560 So when I have something that I'm doing, 128 00:06:41,560 --> 00:06:43,760 it's no half measures. 129 00:06:46,200 --> 00:06:48,640 What are you cooking? What's the childhood school memory? 130 00:06:48,640 --> 00:06:52,240 So I mostly had packed lunches, not cooked dinners. 131 00:06:52,240 --> 00:06:54,360 So as soon as I heard your brief, 132 00:06:54,360 --> 00:06:57,160 I thought about sweaty, soggy sandwiches 133 00:06:57,160 --> 00:06:59,600 filled with dried, leftover meats, 134 00:06:59,600 --> 00:07:02,480 and I wanted to make that better, 135 00:07:02,480 --> 00:07:07,920 and do a focaccia sandwich, and it'll have some pesto in it, 136 00:07:07,920 --> 00:07:11,320 some roasted chicken, peppers, sweet onions, 137 00:07:11,320 --> 00:07:14,720 and then there'll be chicken-skin salt crisps 138 00:07:14,720 --> 00:07:16,400 and bourbon biscuits, 139 00:07:16,400 --> 00:07:20,320 and that's got some miso peanut butter, some salted peanuts, 140 00:07:20,320 --> 00:07:23,800 miso buttercream, encased all together in a chocolate bar. 141 00:07:23,800 --> 00:07:25,560 Wow. Wow. 142 00:07:25,560 --> 00:07:27,520 Have you practised this, the timing's all OK? 143 00:07:27,520 --> 00:07:30,640 I've done it eight times, so I think I'm OK. 144 00:07:30,640 --> 00:07:32,440 I'll fight you for the chocolate bar. 145 00:07:32,440 --> 00:07:34,240 LAUGHTER 146 00:07:34,240 --> 00:07:40,200 I love what Hope is doing, which is to reflect a poor lunchbox, 147 00:07:40,200 --> 00:07:42,800 but heightening everything around it 148 00:07:42,800 --> 00:07:45,360 and doing a lot of quite skilled cookery. 149 00:07:46,680 --> 00:07:48,920 This could be an absolutely stunning thing. 150 00:07:53,760 --> 00:07:56,400 Jerome, he is very creative with his food. 151 00:07:56,400 --> 00:07:59,480 Creative, actually, bordering experimental. 152 00:07:59,480 --> 00:08:03,360 He has technique, but he also wants to be different. 153 00:08:03,360 --> 00:08:04,840 Tuile very well made. 154 00:08:04,840 --> 00:08:06,520 That pickled cherry, for me, 155 00:08:06,520 --> 00:08:09,320 is just like putting malt vinegar in your mouth. 156 00:08:12,240 --> 00:08:13,960 I was trying to think of my favourite 157 00:08:13,960 --> 00:08:15,880 iconic elements from school dinners. 158 00:08:15,880 --> 00:08:20,000 Turkey twirls were quite a famous food from the mid 2000s. 159 00:08:20,000 --> 00:08:23,440 I'm doing my take on that, which is turkey sausage, 160 00:08:23,440 --> 00:08:25,400 which I'm putting into a twizzle shape. 161 00:08:25,400 --> 00:08:28,320 Sorry about the raw turkey on the floor! 162 00:08:28,320 --> 00:08:31,280 Also, I'm making burnt pasta bake. 163 00:08:31,280 --> 00:08:33,040 Charred hispi cabbage. 164 00:08:34,160 --> 00:08:37,360 I'm going to take those elements and then elevate them 165 00:08:37,360 --> 00:08:38,960 into an amazing plate. 166 00:08:40,160 --> 00:08:44,000 I remember school dinners being bland and they had no texture - 167 00:08:44,000 --> 00:08:47,000 but the one texture you did have was a burnt pasta bake. 168 00:08:47,000 --> 00:08:49,360 I remember loving those edges of pasta bake. 169 00:08:49,360 --> 00:08:51,720 You're not burning it, or are you doing some clever way 170 00:08:51,720 --> 00:08:54,560 of burning it? Burning it in a nice way. Burnt cheese is nice. Yeah. 171 00:08:54,560 --> 00:08:56,600 Do you like burnt cheese? I love burnt cheese. 172 00:08:56,600 --> 00:08:58,760 I like inventing, doing different things. 173 00:08:58,760 --> 00:09:02,440 I've had to develop my own emulsified turkey sausage recipe. 174 00:09:02,440 --> 00:09:04,760 We're going to poach that, fry it to give it a bit colour, 175 00:09:04,760 --> 00:09:06,040 make it into spirals. 176 00:09:06,040 --> 00:09:09,080 I love that you've taken this brief in just the sort of way 177 00:09:09,080 --> 00:09:11,560 that I would hope for. Thank you. Thank you. 178 00:09:13,200 --> 00:09:15,640 Lasagne is always nice the next day 179 00:09:15,640 --> 00:09:19,760 when you've reheated it and you've burnt the cheesy crust. 180 00:09:19,760 --> 00:09:21,760 So I think it could work. 181 00:09:21,760 --> 00:09:23,840 But these terrible turkey twirls. 182 00:09:23,840 --> 00:09:26,240 Obviously, he's going to manipulate them 183 00:09:26,240 --> 00:09:28,640 and hope to create something rather special. 184 00:09:33,200 --> 00:09:37,800 Louise, our rare breed farmer. She's got real style, John. 185 00:09:37,800 --> 00:09:40,120 Based on old-fashioned classic cookery. 186 00:09:40,120 --> 00:09:42,120 Little touches of French elegance, 187 00:09:42,120 --> 00:09:44,720 little bits of Italian technique, 188 00:09:44,720 --> 00:09:47,440 and always bursting with flavour and near-on perfect. 189 00:09:48,600 --> 00:09:50,600 Boom! 190 00:09:50,600 --> 00:09:52,320 Absolutely ace. 191 00:09:53,920 --> 00:09:58,080 The feedback's been extraordinary. 192 00:09:58,080 --> 00:10:01,480 I can't quite believe it, but it is pressure. 193 00:10:01,480 --> 00:10:04,400 It's terrifying and nerve-racking - 194 00:10:04,400 --> 00:10:07,600 but I love everything about the competition. 195 00:10:09,240 --> 00:10:11,640 What's the terrible memory that you're trying to resolve? 196 00:10:11,640 --> 00:10:15,080 Staffordshire lobby. It's a dreadful concoction. 197 00:10:15,080 --> 00:10:17,720 Dishwater with stuff floating in it. 198 00:10:17,720 --> 00:10:19,440 So it's like a stew? It was like a stew. 199 00:10:19,440 --> 00:10:24,560 The original recipe is onions, beef, carrots, 200 00:10:24,560 --> 00:10:26,280 swede, pearl barley. 201 00:10:26,280 --> 00:10:28,800 Essentially, I'm using all the same ingredients 202 00:10:28,800 --> 00:10:30,640 with a couple of luxury additions. 203 00:10:30,640 --> 00:10:34,160 I'm going to do a steak with bone marrow sauce 204 00:10:34,160 --> 00:10:38,240 and a sort of crispy stuffed bone marrow on the side, 205 00:10:38,240 --> 00:10:40,840 swede fondant and some pearl barley. 206 00:10:40,840 --> 00:10:41,960 It won't be a stew at all. 207 00:10:41,960 --> 00:10:43,920 So, the pearl barley will be served separately, 208 00:10:43,920 --> 00:10:45,520 the sauce will be served separately. 209 00:10:45,520 --> 00:10:47,480 and then you can hopefully pour the sauce over 210 00:10:47,480 --> 00:10:49,920 and make it all taste as a oner. 211 00:10:49,920 --> 00:10:51,360 I think it sounds intriguing. 212 00:10:51,360 --> 00:10:53,840 Love the sound of your lobby. 213 00:10:53,840 --> 00:10:56,160 We've got the deconstructed stew. 214 00:10:56,160 --> 00:10:57,880 This is actually a classic dish - 215 00:10:57,880 --> 00:10:59,920 and Louise has got nowhere to hide. 216 00:10:59,920 --> 00:11:02,120 We've all had a fillet steak before. 217 00:11:02,120 --> 00:11:04,440 We've all had carrots and swedes before. 218 00:11:04,440 --> 00:11:06,560 This is going to have to be really special. 219 00:11:07,920 --> 00:11:09,840 You have 20 minutes left, everybody. 220 00:11:09,840 --> 00:11:11,440 20 minutes, please. 221 00:11:11,440 --> 00:11:13,240 It could all go so wrong. 222 00:11:14,840 --> 00:11:16,280 It could be spicier. 223 00:11:18,040 --> 00:11:21,600 Fateha is really proud of her Bengali heritage. 224 00:11:21,600 --> 00:11:25,080 Food with real flavours, nicely spiced, intriguing 225 00:11:25,080 --> 00:11:27,320 and with different ingredients. 226 00:11:27,320 --> 00:11:29,400 The mukhi is cooked really lovely. 227 00:11:29,400 --> 00:11:31,840 Absorbs all that lovely flavour from the sauce. 228 00:11:36,400 --> 00:11:40,280 She's making us two desserts, inspired by a jam tart 229 00:11:40,280 --> 00:11:43,360 and a good old-fashioned sponge cake and custard. 230 00:11:43,360 --> 00:11:46,280 But instead of getting jam inside the tart, 231 00:11:46,280 --> 00:11:49,440 we're getting a spiced Bengali rice pudding, 232 00:11:49,440 --> 00:11:50,960 a phirni tart. 233 00:11:52,760 --> 00:11:56,320 If that rice pudding is really well spiced with cinnamon and nutmeg, 234 00:11:56,320 --> 00:11:58,000 that could really work. 235 00:11:59,520 --> 00:12:02,080 Next to that, we're going to get a piece of sponge cake 236 00:12:02,080 --> 00:12:03,560 served with custard. 237 00:12:03,560 --> 00:12:04,840 Very, very comforting - 238 00:12:04,840 --> 00:12:08,440 but it's got to have a sense of elegance about it. 239 00:12:09,520 --> 00:12:12,000 My dad was a chef and he had his own restaurant business, 240 00:12:12,000 --> 00:12:13,680 so I couldn't have free school meals. 241 00:12:13,680 --> 00:12:15,600 I had to go home for dinners. OK. 242 00:12:15,600 --> 00:12:19,080 So I kind of envied the school kids who had, like, school dinners 243 00:12:19,080 --> 00:12:21,200 because I never knew what school dinners were. 244 00:12:21,200 --> 00:12:23,120 So I used to save up my pocket money 245 00:12:23,120 --> 00:12:25,320 just to have a school cake and custard. 246 00:12:25,320 --> 00:12:28,840 My mum never used to make, like, cake and custard and stuff. 247 00:12:28,840 --> 00:12:30,240 We had Bengali desserts. 248 00:12:30,240 --> 00:12:33,480 So I'm going to do a bit of both for you today. 249 00:12:35,640 --> 00:12:39,280 British-baking desserts is not my strength, 250 00:12:39,280 --> 00:12:42,920 but I just hope to show the judges I don't just cook Bengali food. 251 00:12:42,920 --> 00:12:45,800 I do have other skills and techniques. 252 00:12:47,080 --> 00:12:49,920 We've got ten minutes left! 253 00:12:49,920 --> 00:12:51,720 Just getting the final bits ready now. 254 00:12:51,720 --> 00:12:54,040 Hopefully we'll have a nice dish. 255 00:12:56,520 --> 00:12:59,400 My sausages are falling apart a bit in the pan, 256 00:12:59,400 --> 00:13:02,920 but I'm just going to quickly try and whip up another batch. 257 00:13:02,920 --> 00:13:05,000 You have just five minutes. 258 00:13:05,000 --> 00:13:06,600 Five minutes, please. 259 00:13:06,600 --> 00:13:08,520 Look, your fish is done. Yeah. 260 00:13:08,520 --> 00:13:10,040 Bit of crispness on it? Yeah. 261 00:13:19,160 --> 00:13:21,120 It was so good in practice! 262 00:13:26,880 --> 00:13:30,600 Just 30 seconds. That is very last touches, please. 263 00:13:30,600 --> 00:13:31,960 Too runny. 264 00:13:35,600 --> 00:13:38,720 Oh. This is sad. 265 00:13:38,720 --> 00:13:40,520 That's it. Your time's up. 266 00:13:40,520 --> 00:13:41,840 HE EXHALES 267 00:13:41,840 --> 00:13:43,240 HE LAUGHS 268 00:13:44,240 --> 00:13:45,720 What happened?! 269 00:13:48,280 --> 00:13:50,560 Olivia, come on, let's dive in. 270 00:13:51,600 --> 00:13:55,320 As an homage to her Catholic school fish Fridays, 271 00:13:55,320 --> 00:13:59,040 bartender Olivia has cooked semolina-crusted cod 272 00:13:59,040 --> 00:14:00,920 on a mint and pea puree 273 00:14:00,920 --> 00:14:03,280 with crispy fried potato skins 274 00:14:03,280 --> 00:14:08,440 seasoned with rosemary salt, a chicory radish and fennel salad 275 00:14:08,440 --> 00:14:11,000 and a hot tartare sauce. 276 00:14:11,000 --> 00:14:13,280 Good-looking dish. Thanks. 277 00:14:20,680 --> 00:14:22,760 Your fish is cooked perfectly. 278 00:14:22,760 --> 00:14:27,160 Your mushy peas are really silky and sublime. 279 00:14:27,160 --> 00:14:30,400 And then you've got this lovely, light, spring-like salad 280 00:14:30,400 --> 00:14:31,840 of the radish and the lettuce. 281 00:14:31,840 --> 00:14:35,720 What you've done here is be faithful to that original food, 282 00:14:35,720 --> 00:14:38,600 your inspiration, and you've put on a plate 283 00:14:38,600 --> 00:14:44,320 what I think shows quite a serious degree of accomplishment as a cook. 284 00:14:44,320 --> 00:14:45,840 I love it. Well done. 285 00:14:47,000 --> 00:14:48,800 Your fish is cooked really, really nicely. 286 00:14:48,800 --> 00:14:51,680 You've got a really thin veil of semolina, enough to be able to give 287 00:14:51,680 --> 00:14:54,040 you a small amount of crust, but it's still nice and crisp. 288 00:14:54,040 --> 00:14:58,120 And I really like your hot tartare sauce. Showing a lot of skill. 289 00:14:58,120 --> 00:15:01,760 A bit of hollandaise first, then mix it with the flavours of the tartare, 290 00:15:01,760 --> 00:15:04,720 I think, is brave and really, really delicious. 291 00:15:04,720 --> 00:15:09,320 Your little skins instead of chips, crispy, really addictive. 292 00:15:09,320 --> 00:15:13,120 The almost woody flavour of rosemary in there and a lot of salt. 293 00:15:13,120 --> 00:15:15,400 It's nice. It's good cookery. 294 00:15:17,400 --> 00:15:19,560 I'm just in shock. 295 00:15:19,560 --> 00:15:22,880 To impress William, like, a critic of his standard... 296 00:15:22,880 --> 00:15:25,480 He said "sublime". My jaw dropped. 297 00:15:27,800 --> 00:15:30,720 Veterinary surgeon Brin has created a dish 298 00:15:30,720 --> 00:15:33,160 based around school dinner curries 299 00:15:33,160 --> 00:15:38,000 and served pan-fried tiger prawns on a chilli and soy broccoli salad 300 00:15:38,000 --> 00:15:41,800 with a tiger prawn bonbon, mango salsa, 301 00:15:41,800 --> 00:15:44,520 courgette, leek and coriander puree 302 00:15:44,520 --> 00:15:47,080 and a Sri Lankan prawn curry sauce. 303 00:15:52,160 --> 00:15:54,800 If you had a bad curry at school, 304 00:15:54,800 --> 00:15:58,560 well, I'm really sad, but this is a pretty good one. 305 00:15:58,560 --> 00:16:00,160 The cooking's very, very good. 306 00:16:00,160 --> 00:16:01,960 The sauce, I think, is great. 307 00:16:01,960 --> 00:16:03,680 Lots of turmeric in there. 308 00:16:03,680 --> 00:16:06,480 Cumin, the coriander. I like your bonbon. I think that's good. 309 00:16:06,480 --> 00:16:07,600 I can taste the prawns. 310 00:16:07,600 --> 00:16:10,280 Lots of coriander chopped all the way through in the potatoes. 311 00:16:10,280 --> 00:16:11,680 Great. 312 00:16:11,680 --> 00:16:13,920 There's lots of very nice texture here. 313 00:16:13,920 --> 00:16:18,200 I think the prawns are cooked pretty well, the broccoli nicely al dente. 314 00:16:18,200 --> 00:16:21,000 But I think you could have put more chilli on the prawns. 315 00:16:21,000 --> 00:16:23,080 You know, I'd like to be sweating a bit now - 316 00:16:23,080 --> 00:16:26,320 But you've enthused me about, you know, the cuisine of Sri Lanka, 317 00:16:26,320 --> 00:16:29,760 and I could eat more of that often. 318 00:16:29,760 --> 00:16:31,400 That sauce you've made, 319 00:16:31,400 --> 00:16:33,160 it's like a French bisque, 320 00:16:33,160 --> 00:16:35,920 but you've put some heat in there as well. 321 00:16:35,920 --> 00:16:39,280 You get relief from the heat with a little bit of mango salsa on there 322 00:16:39,280 --> 00:16:42,160 and, of course, your vegetable puree. 323 00:16:42,160 --> 00:16:44,720 I think it's a lovely dish. 324 00:16:44,720 --> 00:16:46,040 Thank you so much. 325 00:16:47,240 --> 00:16:51,120 I wish I could have given William a bit more punchiness, 326 00:16:51,120 --> 00:16:55,880 but I'm glad it's opened a new door to him for Sri Lankan cuisine. 327 00:16:57,840 --> 00:17:02,280 Inspired by soggy sandwiches, digital project director Hope 328 00:17:02,280 --> 00:17:04,840 has made the ultimate packed lunch. 329 00:17:07,880 --> 00:17:12,480 Her own sourdough focaccia bread filled with roast chicken mayo, 330 00:17:12,480 --> 00:17:16,440 red peppers, sweet onions and pesto, 331 00:17:16,440 --> 00:17:20,120 chicken-skin salt and paprika flavoured crisps, 332 00:17:20,120 --> 00:17:24,000 a salted peanut and miso buttercream chocolate bar 333 00:17:24,000 --> 00:17:28,080 and an orange and rosemary cordial-infused kombucha tea. 334 00:17:32,280 --> 00:17:35,520 Your focaccia sandwich, the chicken is delicious. 335 00:17:35,520 --> 00:17:37,960 There is that lovely spiciness to the pesto. 336 00:17:37,960 --> 00:17:40,520 The mayonnaise is nice and creamy. Onions and peppers 337 00:17:40,520 --> 00:17:42,360 just making that a little bit more special. 338 00:17:42,360 --> 00:17:45,360 Like a grown-up deli sandwich. Using the chicken skin 339 00:17:45,360 --> 00:17:48,000 as the flavouring for your crisps, fantastic. 340 00:17:48,000 --> 00:17:50,040 It's indulgent, it's exciting. 341 00:17:50,040 --> 00:17:52,560 A huge amount of work. I think it's great. 342 00:17:54,120 --> 00:17:55,960 I think it's exceptionally good. 343 00:17:55,960 --> 00:17:58,320 The focaccia, I mean, it shouldn't have worked. 344 00:17:58,320 --> 00:18:00,720 It's supposed to take six hours. You did it in an hour. 345 00:18:00,720 --> 00:18:02,040 I can't fault it. 346 00:18:02,040 --> 00:18:06,240 Your kombucha is delightful, slightly peppery. 347 00:18:06,240 --> 00:18:10,400 It's quirky, it's creative and it's memorable. 348 00:18:10,400 --> 00:18:11,800 So, thank you. 349 00:18:11,800 --> 00:18:13,600 Thank you so much. 350 00:18:13,600 --> 00:18:17,760 I've got a little chocolate bar that is just superb. 351 00:18:17,760 --> 00:18:21,800 Beautifully worked chocolate, saltiness of nuts and miso. 352 00:18:21,800 --> 00:18:23,960 I'm amazed you got it all done in time. 353 00:18:23,960 --> 00:18:25,680 I think that's quite incredible. 354 00:18:27,320 --> 00:18:30,080 Oh, I had so much fun. I had so much fun! 355 00:18:31,120 --> 00:18:33,760 Oh, my gosh. Can I get a voice clip of what William said?! 356 00:18:33,760 --> 00:18:35,560 I need to have that on repeat. 357 00:18:37,400 --> 00:18:39,200 Musical director Jerome 358 00:18:39,200 --> 00:18:42,640 has made his version of the infamous turkey twirl - 359 00:18:42,640 --> 00:18:44,800 a turkey meat sausage 360 00:18:44,800 --> 00:18:48,280 with a four cheese and tomato burnt pasta bake 361 00:18:48,280 --> 00:18:50,440 and grilled hispi cabbage, 362 00:18:50,440 --> 00:18:52,000 topped with flaked almonds 363 00:18:52,000 --> 00:18:55,480 and dressed with a honey and mustard vinaigrette. 364 00:19:00,000 --> 00:19:01,960 I'm impressed you made your own pasta, 365 00:19:01,960 --> 00:19:04,480 and the concept of burnt pasta bake I liked. 366 00:19:04,480 --> 00:19:06,520 That lovely idea of the sort of crispiness, 367 00:19:06,520 --> 00:19:09,000 the edges of the lasagne, which we all like. Yes, yeah. 368 00:19:09,000 --> 00:19:11,480 It didn't quite work out. Your turkey sausage, 369 00:19:11,480 --> 00:19:13,120 because you blended it so much, 370 00:19:13,120 --> 00:19:16,520 the heat has cooked the protein, so it's split, unfortunately. 371 00:19:16,520 --> 00:19:19,200 I'm not going to tell you anything you don't know. 372 00:19:19,200 --> 00:19:21,160 It sadly hasn't worked. Yeah. 373 00:19:22,640 --> 00:19:26,720 It's not often we criticise people for not burning their dish. 374 00:19:26,720 --> 00:19:29,320 I have to say, Jerome. 375 00:19:29,320 --> 00:19:31,160 Funnily enough, I like your pasta, 376 00:19:31,160 --> 00:19:33,520 because it does remind me of a bad pasta bake. 377 00:19:33,520 --> 00:19:34,840 I love the tang of the cheese - 378 00:19:34,840 --> 00:19:37,240 but that's not the dish you intended. No. 379 00:19:37,240 --> 00:19:41,440 The turkey twirl makes the original something that we would celebrate 380 00:19:41,440 --> 00:19:44,320 and want to put on the national curriculum. 381 00:19:44,320 --> 00:19:46,160 The cabbage is really good. 382 00:19:46,160 --> 00:19:49,520 This dish is almost rescued by the cabbage. 383 00:19:49,520 --> 00:19:52,640 I've only eaten this because I've been paid to come here and eat it. 384 00:19:52,640 --> 00:19:55,680 Trust me, I would avoid this like the plague. 385 00:20:00,120 --> 00:20:03,120 Well, probably one of the least appetising dishes I've ever done. 386 00:20:03,120 --> 00:20:08,040 But I'd rather go out doing my best, crashing and failing 387 00:20:08,040 --> 00:20:12,000 than have not felt that I gave it my all. 388 00:20:15,560 --> 00:20:20,400 Farmer Louise has elevated the traditional budget-friendly beef stew 389 00:20:20,400 --> 00:20:24,240 Staffordshire lobby and cooked pan-fried fillet steak 390 00:20:24,240 --> 00:20:26,160 on malt beer pearl barley, 391 00:20:26,160 --> 00:20:28,360 topped with salt-baked carrots 392 00:20:28,360 --> 00:20:30,440 and served with fondant swede, 393 00:20:30,440 --> 00:20:33,280 bone marrow with a parsley and thyme crumb 394 00:20:33,280 --> 00:20:35,160 and a bone marrow sauce. 395 00:20:40,360 --> 00:20:42,120 Your steak's cooked beautifully. 396 00:20:42,120 --> 00:20:44,560 Nice colour on the outside, nice and pink on the inside. 397 00:20:44,560 --> 00:20:46,160 Carrots beautifully cooked as well. 398 00:20:46,160 --> 00:20:49,760 The beer through the pearl barley is really good. 399 00:20:49,760 --> 00:20:52,920 I've actually poured all my sauce onto the plate... 400 00:20:52,920 --> 00:20:56,200 ..because I want the comfort of the stew that you're talking about. 401 00:20:56,200 --> 00:20:59,480 But I can't criticise your cooking at all. 402 00:20:59,480 --> 00:21:04,480 I'd actually love to have tasted this stew that was then elevated - 403 00:21:04,480 --> 00:21:06,920 but I think you're clearly a very good cook, Louise. 404 00:21:06,920 --> 00:21:09,560 I like the way that you've sort of dressed the bone marrow 405 00:21:09,560 --> 00:21:11,440 and given it some crunch. Very good jus. 406 00:21:11,440 --> 00:21:12,920 Bone marrow floating in it. 407 00:21:12,920 --> 00:21:16,560 It's really moreish and lovely. Big fat glass of red, you know, 408 00:21:16,560 --> 00:21:20,320 and I'm having lunch in a country pub and I'm very happy. 409 00:21:20,320 --> 00:21:22,800 The swedes cooked in the beef are just delicious. 410 00:21:22,800 --> 00:21:24,040 I mean, they're just melting 411 00:21:24,040 --> 00:21:26,840 and they're leaving their sweet pepperiness. Pfff! What can I do? 412 00:21:26,840 --> 00:21:29,200 I mean, you've given me beef, you've given me bone marrow, 413 00:21:29,200 --> 00:21:31,360 you've given me great sauce. 414 00:21:31,360 --> 00:21:33,840 Mate, I think it's...I think it's cracking. 415 00:21:36,360 --> 00:21:40,480 To hear William say nice things, kind things about my food, 416 00:21:40,480 --> 00:21:42,000 yeah, that...that's great. 417 00:21:42,000 --> 00:21:46,320 But I feel a bit cross with myself because I had the idea to serve them 418 00:21:46,320 --> 00:21:49,720 a traditional lobby on the side and I didn't. 419 00:21:49,720 --> 00:21:51,760 Fateha, please. 420 00:21:51,760 --> 00:21:53,200 Thank you. 421 00:21:53,200 --> 00:21:56,880 Inspired by classic British school puddings, 422 00:21:56,880 --> 00:22:00,840 IT teacher Fateha has made a tart filled with phirni, 423 00:22:00,840 --> 00:22:03,080 a Bengali sweet rice pudding, 424 00:22:03,080 --> 00:22:07,640 topped with an almond crumb and served with raspberry coulis, 425 00:22:07,640 --> 00:22:11,040 and an iced sponge cake with vanilla custard. 426 00:22:14,760 --> 00:22:17,440 Your baking skills here are very, very good indeed. 427 00:22:17,440 --> 00:22:20,640 Your sponge is light, moist. Well done. 428 00:22:20,640 --> 00:22:22,920 But flavours, I'm not particularly sure. 429 00:22:22,920 --> 00:22:24,800 I don't get a great deal from the phirni, 430 00:22:24,800 --> 00:22:26,360 just a little bit of nuttiness. 431 00:22:26,360 --> 00:22:29,720 And I would like a little bit more sweetness in my custard, please. 432 00:22:31,080 --> 00:22:33,800 The tart case is really lovely and fine. 433 00:22:33,800 --> 00:22:36,360 The crumb across the top, lovely and nutty as well 434 00:22:36,360 --> 00:22:39,200 with all those toasted almonds. I think that's delicious. 435 00:22:39,200 --> 00:22:41,600 I'd just like a little bit more to this - 436 00:22:41,600 --> 00:22:43,800 more vanilla through the custard, 437 00:22:43,800 --> 00:22:46,240 cardamom or nutmeg through that tart 438 00:22:46,240 --> 00:22:48,960 and loads more icing on my cake. 439 00:22:48,960 --> 00:22:53,360 I love the idea, but I think it's slightly off skew 440 00:22:53,360 --> 00:22:56,120 because the joy of those school dishes 441 00:22:56,120 --> 00:23:00,160 was the lashings of that very thick, yellow, sweet custard, 442 00:23:00,160 --> 00:23:04,040 which you've refined and sort of taken the fun out of. 443 00:23:05,760 --> 00:23:07,560 I wish I did more. 444 00:23:07,560 --> 00:23:09,680 Maybe I should have made it a bit sweeter. 445 00:23:09,680 --> 00:23:12,120 And I think that's where I've let myself down. 446 00:23:14,680 --> 00:23:16,040 Pretty good, right? Yeah. 447 00:23:16,040 --> 00:23:18,520 I was really impressed by the originality. 448 00:23:18,520 --> 00:23:20,400 There's a couple of amazing standouts - 449 00:23:20,400 --> 00:23:21,520 but generally speaking, 450 00:23:21,520 --> 00:23:23,760 you know, you've got a very creative bunch there. 451 00:23:23,760 --> 00:23:27,160 Lovely to see you. Thank you so much. Thank you, boss. Take care. 452 00:23:32,000 --> 00:23:34,440 I had a big smile on my face through most of that, John. 453 00:23:34,440 --> 00:23:37,360 I thought it was wonderful. Some very, very clever cookery. 454 00:23:37,360 --> 00:23:38,560 Absolutely brilliant - 455 00:23:38,560 --> 00:23:40,720 but you and I have to make a decision. 456 00:23:40,720 --> 00:23:43,160 We have just three places in knockout week. 457 00:23:43,160 --> 00:23:46,320 That does mean three of them are going home. 458 00:23:47,480 --> 00:23:50,480 And there's a couple, I think, stood out from the crowd. 459 00:23:50,480 --> 00:23:53,600 Hope - a sandwich, a chocolate bar, a packet of crisp. 460 00:23:53,600 --> 00:23:57,200 Really complex in the way in which they were put together. 461 00:23:57,200 --> 00:24:00,000 William loved it. He thought it was fantastic. 462 00:24:00,000 --> 00:24:03,120 A wonderful combination of creativity 463 00:24:03,120 --> 00:24:05,040 and really good cookery. 464 00:24:05,040 --> 00:24:07,800 Hope's got herself a place in knockout week. 465 00:24:07,800 --> 00:24:11,320 The next one who really surprised me was Olivia. 466 00:24:11,320 --> 00:24:14,400 All the flavours you expect from good fish and chips, 467 00:24:14,400 --> 00:24:16,280 but with a sense of style. 468 00:24:16,280 --> 00:24:18,440 And it also showed technique. 469 00:24:18,440 --> 00:24:20,600 The whole thing tasted really good. 470 00:24:20,600 --> 00:24:24,320 If we're agreed, Olivia's got herself a place in knockout week. 471 00:24:24,320 --> 00:24:27,160 Jerome had an absolute disaster. 472 00:24:27,160 --> 00:24:29,480 His turkey twirl didn't work at all, 473 00:24:29,480 --> 00:24:32,440 and all he could do was smile and go with it. 474 00:24:32,440 --> 00:24:34,560 I really enjoyed the flavours of the pasta bake - 475 00:24:34,560 --> 00:24:37,360 but you look down at that dish, you could clearly see the errors. 476 00:24:37,360 --> 00:24:40,440 Sadly, Jerome's competition is over. 477 00:24:40,440 --> 00:24:45,480 Now we've got a conversation about Louise, Brin and Fateha. 478 00:24:45,480 --> 00:24:49,280 Fateha was the only person in the room today to do a dessert. 479 00:24:49,280 --> 00:24:50,520 For me, it just needed more. 480 00:24:50,520 --> 00:24:53,040 More cardamom, more sweetness across the top of the cake, 481 00:24:53,040 --> 00:24:54,600 more vanilla through the custard. 482 00:24:54,600 --> 00:24:57,320 We marvelled at Fateha's baking skill, John, 483 00:24:57,320 --> 00:24:59,400 but we all picked out little errors. 484 00:24:59,400 --> 00:25:02,960 Fateha's time on MasterChef is done. There's just one place left. 485 00:25:02,960 --> 00:25:04,360 Louise made for us a dish 486 00:25:04,360 --> 00:25:07,320 inspired by what she called Staffordshire lobby. 487 00:25:07,320 --> 00:25:09,520 I poured all my sauce across the top 488 00:25:09,520 --> 00:25:12,600 because I wanted it to be sort of more stew-like. 489 00:25:12,600 --> 00:25:14,480 But I really enjoyed the flavours, 490 00:25:14,480 --> 00:25:17,440 and I think her cookery skill is sound. 491 00:25:17,440 --> 00:25:21,720 Brin took the idea of a curry that he said he used to get at school, 492 00:25:21,720 --> 00:25:23,760 and we had big prawns. 493 00:25:23,760 --> 00:25:27,640 They could have done with a bit more spice, but the sauce was fantastic. 494 00:25:27,640 --> 00:25:31,880 It had the first taste of a very good shellfish bisque 495 00:25:31,880 --> 00:25:34,240 and it finished like a hot curry sauce. 496 00:25:34,240 --> 00:25:36,960 And I thought that was very, very, very clever. 497 00:25:36,960 --> 00:25:40,960 And that's why my decision right now I'm finding very, very difficult, 498 00:25:40,960 --> 00:25:43,720 because we've got cooks with real imagination, 499 00:25:43,720 --> 00:25:46,440 real skill, real technique. 500 00:25:46,440 --> 00:25:48,840 Who joins Hope and Olivia? 501 00:25:48,840 --> 00:25:51,120 Is it Brin or is it Louise? 502 00:25:54,000 --> 00:25:57,520 Butterflies are doing butterfly leaps in my tummy. 503 00:25:57,520 --> 00:26:00,480 I'll be very sad if my name doesn't get called out today 504 00:26:00,480 --> 00:26:01,720 to stay in. 505 00:26:03,720 --> 00:26:06,000 I'm really enjoying myself in this competition. 506 00:26:06,000 --> 00:26:09,920 I'd love to go further and learn more and become a better cook. 507 00:26:18,560 --> 00:26:20,200 Well done, all six of you. 508 00:26:20,200 --> 00:26:23,520 Some really, properly outstanding dishes there. 509 00:26:27,720 --> 00:26:31,800 The first person going through to knockout week is... 510 00:26:35,240 --> 00:26:36,960 ..Hope. 511 00:26:36,960 --> 00:26:38,760 Congratulations. 512 00:26:38,760 --> 00:26:40,240 Well done. 513 00:26:40,240 --> 00:26:41,640 Thank you. 514 00:26:41,640 --> 00:26:45,320 Olivia - you, too, today were a superstar. 515 00:26:45,320 --> 00:26:47,840 Congratulations, you're going through to the knockout. 516 00:26:47,840 --> 00:26:51,120 Thank you. Thank you. 517 00:26:52,240 --> 00:26:54,080 Jerome... 518 00:26:54,080 --> 00:26:56,400 ..Fateha, thank you very much, 519 00:26:56,400 --> 00:26:58,880 but, sadly, you're leaving us. Thank you. 520 00:27:03,800 --> 00:27:05,680 I do feel a little bit sad, 521 00:27:05,680 --> 00:27:09,360 but I can call myself a MasterChef quarterfinalist. 522 00:27:09,360 --> 00:27:11,600 No-one's ever going to take that away from me. 523 00:27:11,600 --> 00:27:12,920 It's amazing. 524 00:27:15,520 --> 00:27:18,120 I'm never going to cook again. No...! 525 00:27:21,040 --> 00:27:23,120 It's a shame, always, not to go further, 526 00:27:23,120 --> 00:27:26,160 but I've really enjoyed my time here. I've got no regrets. 527 00:27:30,560 --> 00:27:34,680 Louise, Brin, you two are great cooks. 528 00:27:34,680 --> 00:27:37,280 And that's why the decision was so very, very tough. 529 00:27:39,040 --> 00:27:40,520 We've decided... 530 00:27:43,040 --> 00:27:45,640 ..that you're both going through to knockout week. 531 00:27:47,560 --> 00:27:49,720 Oh, my God. 532 00:27:49,720 --> 00:27:52,160 You cruel people. 533 00:27:49,720 --> 00:27:52,160 LAUGHTER 534 00:27:52,160 --> 00:27:54,360 I'm staggered to be here. 535 00:27:54,360 --> 00:27:58,600 It's a pretty nice feeling, but it's incredibly tough. 536 00:27:58,600 --> 00:28:00,240 I'm over the moon. 537 00:28:00,240 --> 00:28:02,560 Great day. Great day today. 538 00:28:02,560 --> 00:28:04,640 I'm definitely going to celebrate. 539 00:28:04,640 --> 00:28:07,400 I'm loving it so much. I really am. 540 00:28:07,400 --> 00:28:10,080 Loads to learn. Loads to prove. 541 00:28:10,080 --> 00:28:12,240 Knockout week's going to be fun. 542 00:28:16,600 --> 00:28:18,920 Next time, six more home cooks 543 00:28:18,920 --> 00:28:23,440 compete for the right to wear a MasterChef apron... 544 00:28:23,440 --> 00:28:25,560 Race against the clock, isn't it? 545 00:28:25,560 --> 00:28:27,120 I can't serve that. 546 00:28:27,120 --> 00:28:30,400 I think you may have sprinkled salt on there instead of sugar. 547 00:28:30,400 --> 00:28:34,400 ..before battling for a place in the quarterfinal. 548 00:28:34,400 --> 00:28:37,760 I'm so happy. I just want to dance to this dish.