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00:00:02,000 --> 00:00:05,880
It's the battle for the ultimate
culinary prize. Ooh!
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00:00:05,880 --> 00:00:10,880
58 of the country's best home
cooks... I need to stop shaking.
3
00:00:10,880 --> 00:00:13,040
..all with their hearts set...
4
00:00:13,040 --> 00:00:15,600
Fingers crossed.
Your sesame cracker's burning.
5
00:00:15,600 --> 00:00:16,800
Oh, no.
6
00:00:16,800 --> 00:00:19,200
..on the coveted MasterChef trophy.
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That's a cracker of a dish.
8
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Absolutely ace!
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00:00:26,040 --> 00:00:28,520
I'm so happy, I just want to dance.
10
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Each week, 12 extraordinary
amateur talents...
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00:00:32,200 --> 00:00:33,680
Come on, come on, come on.
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00:00:33,680 --> 00:00:37,160
..battle for a place
in the quarterfinal.
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I think it's exceptionally good.
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I can't fault it.
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But only the best can earn
their passports...
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I think we need to kick
it up a little bit.
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00:00:48,840 --> 00:00:52,040
..to the ultimate culinary
showdown.
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Upstairs, there is bow ties,
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there's ballgowns, and there are
Michelin stars.
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There is no doubt about it,
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we are going to find some
incredible talent.
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Come in here, prove your worth
and make your dreams come true.
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The MasterChef heats continue,
and six more passionate home cooks
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all think they've got what it takes
to become MasterChef champion.
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But at the end of today's heat,
only three of them will make it
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through to this week's
quarterfinal.
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It's unbelievable to be
in the MasterChef competition.
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I'm still waiting for someone
to actually wake me up.
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Like, please don't pinch me.
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I'm so excited to cook for John
and Gregg.
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Hopefully, I'm going to surprise
them. Fingers crossed.
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00:01:52,880 --> 00:01:54,760
I'm very serious
about this competition.
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I'm definitely in it to win it,
yeah.
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00:02:00,200 --> 00:02:02,840
Welcome, all six of you,
to the MasterChef kitchen.
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00:02:02,840 --> 00:02:05,840
You're about to go on
a great adventure.
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This first round we call Basic
to Brilliant, taking an everyday
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item, something you'd find
in your shopping basket,
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and elevating it to something
absolutely brilliant.
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Your job today is to swap
your apron
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for a MasterChef apron.
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We're looking forward
to tasting your dishes,
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and once we have, we will
choose our favourite two.
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Those two will get an apron
each and go straight
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through to the next round.
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Remaining four, you'll have to stay
in this kitchen,
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cook again for the last two aprons.
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You have one hour and 20 minutes.
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Let's cook!
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42-year-old Charlotte became a vegan
five years ago and enjoys creating
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plant-based dishes inspired
by her worldwide travels.
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She injured herself in an earlier
heat, but is back to try again.
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I feel more nervous this time
around and I don't know why...
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SHE CHUCKLES
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..but now that I'm back,
I do have something to prove,
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I just want to show them
what I'm all about.
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Charlotte, good to see you.
How are you?
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I'm good, thanks. Healing well.
I'm so happy to be back.
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What is your ingredient, please?
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My husband has chilli
with everything.
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SHE LAUGHS
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So every time I cook something
for him, he wants it hotter
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and more spicy.
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So chilli is a very basic
ingredient in our house.
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Brilliant. So I'm making charcoal
pot sticker dumplings
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with a fiery chilli sauce
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and a Sichuan and green chilli oil,
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and then some crispy chilli
peanuts.
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Why this Asian take?
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This was inspired by a trip
to Shanghai.
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When you walk around that city,
you just smell all these incredible
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smells every five metres.
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And so, hopefully, this will be like
a mouthful of Shanghai.
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Inside that pot sticker,
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we've got a mixture of cabbage,
carrot, lots and lots of chilli,
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Chinese wine, five spice
and soy sauce.
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That dumpling filling
can't be too hot because we've got
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chilli garnishes going with it.
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I think that's quite a difficult
thing to get right.
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38-year-old lawyer David,
credits his nature enthusiast mum
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for his love of cooking.
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What's your dish, David?
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So it's a squash and seafood bisque
with squash-filled ravioli
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and a griddled and roasted squash.
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Fabulous!
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Yeah. A box of vegetables delivered
from Mum every week,
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and then we have to make
things out of it.
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So it's a Crown Prince squash
from my mum's allotment.
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So Mum grew that?
Yeah, Mum grew that.
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She's very excited for you to see
it as an ex-greengrocer.
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I admire his ambition, I really do,
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cos we are going to get
lobster, prawn and crab bisque,
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we're going to get ravioli
filled with squash,
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we're going to get a grilled piece
of squash with lots of spices,
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we're going to get a parsley
oil across the top. Now, that's lots
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of different things.
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If he can do all those things
and do them very, very well,
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fantastic.
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I'm not a quick cook. I'm known for
serving a dinner about 10.30/11.
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The timing is what I'm most
worried about.
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00:05:21,360 --> 00:05:24,760
30 minutes gone, everybody.
30 minutes gone.
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00:05:27,720 --> 00:05:32,240
Retired software engineer James
first competed on MasterChef
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with Gary Rhodes in 2001,
and reached the quarterfinal.
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Are you preferring it now? No.
GREGG LAUGHS
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I'll tell you what,
it was easier then,
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and I was younger, Gregg.
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This time, he's determined
to prove he can go further
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with his classic European cooking.
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I've been holidaying in France
for decades and I love French
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bistros, so my style of cooking
is very much sort of French bistro,
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which is simple ingredients,
but cooked well.
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00:06:05,440 --> 00:06:08,800
James's ingredient of choice
is a potato.
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He's going to make Parmentier
potatoes, little tiny cubes of
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potatoes, and then they're fried,
and they should be nice and crispy.
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We've got with our potatoes, peas,
broad beans and little spring
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onions, a chicken breast
and chicken sauce.
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There's only a few ingredients
on that plate,
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and if this works, it's brilliant.
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What got you into cookery?
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When I was at work, a female
colleague joined.
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I invited her round to dinner, and
must have done something right,
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Gregg, we've been married
35 years next year.
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Brilliant!
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00:06:39,920 --> 00:06:41,440
JAMES CHUCKLES
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00:06:44,000 --> 00:06:48,120
Born in Belgium to German
parents, new mum-of-one Vera
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spent her childhood living in Italy
before studying in Paris
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and the Far East.
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So what style is your cookery, then?
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Erm, to be honest, I like quite
basic, good ingredients,
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hearty food, I guess that's
the German-Italian side kind
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of coming out.
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So my main ingredient is mushroom,
cos, I mean, that's used a lot
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in Germany. I grew up with, like,
thick mushroom sauce, etc, so I
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thought I'd honour that ingredient.
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And I'm cooking
it in three different forms,
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so mushroom ravioli with a ricotta
filling,
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then, chestnut creamed
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mushrooms and asparagus
spears with mushroom crisps.
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Good luck, Vera!
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Thank you very much.
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She says they're ravioli, but,
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actually, it's more like
a tortellini, it's round in shape
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and she's folded it. Inside that
pasta parcel,
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we've got ricotta, cheese,
parsley and wild mushrooms,
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and then we're getting creamy
mushroom sauce sitting underneath.
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Well, that's fine, But with pasta,
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you want a sauce which coats the
whole thing.
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00:07:47,640 --> 00:07:51,600
I've followed MasterChef for a long
time, and I would want to raise my
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son to kind of pursue his dreams
and be brave
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and follow his passions, so I will
definitely give it my best.
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00:08:01,640 --> 00:08:07,040
24-year-old Sami moved to the UK
from Sardinia five years ago
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and works as a cognitive
behavioural therapist in Bristol.
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My job is definitely stressful
at times.
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I help people managing symptoms
of anxiety, depression, managing
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lots of things at once.
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I guess I can use all of these
skills into the competition.
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So, yeah.
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Sami, you look ridiculously happy!
Are you?
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I'm very excited. Oh, give me
a fist bump, come on.
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SAMI CHUCKLES
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What is your dish?
My main ingredient is pears.
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I love pears,
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my partner, Jack, he loves pears,
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so I just wanted to take something
as simple as pears and turn them
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into something special.
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It's risotto with pears
and gorgonzola cheese
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and flambeed pears.
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So is it a savoury
dish or is it a sweet dish?
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It's a bit of both, actually.
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We love this combo in Italy.
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I'm hoping that you and John
will fall in love as well.
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That sounds to me like a clash.
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Risotto, lovely, creamy rice.
Pears, very, very sweet.
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Gorgonzola, quite salty.
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We're also getting pears which are
going to be flambeed in rum.
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And, actually, I'm quite concerned
about it.
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We have 15 minutes left.
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Mum-of-two Patricia was born
in South Africa
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and dreams of opening
her own family-friendly
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street food restaurant.
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My basic ingredient is milk.
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And today I'm cooking a milk tart
inspired by my home.
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It's made from condensed
milk and milk.
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It's one of my favourites.
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I actually cook it every week
for the kids.
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In English, it's milk tarts,
and in Afrikaans,
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it's a melktert.
Just like a creamy custard.
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Stir it until it becomes quite
smooth.
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I'll place it into the fridge
for it to set just in time.
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So there's no pastry in this? No.
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00:10:04,760 --> 00:10:08,040
No, I'm going to make some ginger
biscuits to go with that.
191
00:10:08,040 --> 00:10:11,720
That's a brave thing to do,
you're making a bowl of custard.
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Hmm, it's milk tart.
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00:10:11,720 --> 00:10:14,520
SHE LAUGHS
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00:10:14,520 --> 00:10:17,000
This is cooked milk that's
been thickened with flour.
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00:10:17,000 --> 00:10:20,440
What she's got to do now is elevate
it so it's MasterChef-worthy.
196
00:10:21,880 --> 00:10:24,880
You have just two minutes,
everybody.
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00:10:31,040 --> 00:10:33,760
Be quick. Be quick.
Be quick, quick, quick.
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00:10:38,560 --> 00:10:40,440
Could have been better, for sure,
199
00:10:40,440 --> 00:10:42,600
but could have been worse
as well.
200
00:10:47,320 --> 00:10:48,720
I think I did it.
201
00:10:52,400 --> 00:10:55,440
That's it, stop.
Everybody stop. And breathe.
202
00:11:02,120 --> 00:11:04,160
First up is vegan Charlotte,
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00:11:04,160 --> 00:11:08,520
with a chilli-inspired dish.
Charcoal pot sticker dumplings
204
00:11:08,520 --> 00:11:11,480
filled with Savoy cabbage,
carrot, chilli,
205
00:11:11,480 --> 00:11:15,760
and shiitake mushrooms,
with a fiery chilli sauce,
206
00:11:15,760 --> 00:11:19,680
Sichuan pepper, spring onion
and green chilli oil,
207
00:11:19,680 --> 00:11:21,560
and crispy chilli peanuts.
208
00:11:27,440 --> 00:11:29,840
Charlotte, I think your use
of the chilli is really good.
209
00:11:29,840 --> 00:11:32,960
The chilli sauce on the bottom,
that's quite ferocious.
210
00:11:32,960 --> 00:11:34,080
Inside the dumpling,
211
00:11:34,080 --> 00:11:36,200
you've got lots of fresh
chilli as well.
212
00:11:36,200 --> 00:11:38,480
The peanuts, they're salty
with chilli.
213
00:11:38,480 --> 00:11:40,560
So we've got a salty chilli,
we got a sweet chilli,
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00:11:40,560 --> 00:11:42,560
we've got a sour chilli
with that sauce.
215
00:11:42,560 --> 00:11:45,360
And it all comes together
really, really nicely.
216
00:11:45,360 --> 00:11:47,320
Your dumplings are really well-made.
217
00:11:47,320 --> 00:11:50,240
A little bit of sesame across the
top, a little bit of nuttiness.
218
00:11:50,240 --> 00:11:54,320
Love how brave you are
with your flavours. That is hot!
219
00:11:56,960 --> 00:11:59,600
Everything I know about John
and Gregg is that they love
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00:11:59,600 --> 00:12:03,120
lots of heat in things,
so that's what I was going for.
221
00:12:05,440 --> 00:12:09,600
Lawyer David's basic ingredient
was his mum's Crown Prince squash.
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00:12:09,600 --> 00:12:14,360
He's made squash, ricotta and thyme
ravioli in a shellfish and squash
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00:12:14,360 --> 00:12:19,440
bisque with a side of cayenne
and paprika-spiced roasted squash,
224
00:12:19,440 --> 00:12:23,160
and finished with a lemon,
basil and parsley oil.
225
00:12:29,200 --> 00:12:32,320
That's good ravioli,
and they taste great.
226
00:12:32,320 --> 00:12:35,480
Really lovely, sweet squash inside.
227
00:12:35,480 --> 00:12:38,000
The major issue here is your bisque,
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it's very, very watery,
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00:12:40,320 --> 00:12:44,560
and you haven't captured
enough shellfish flavour.
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But the amount of work you've done
here is extraordinary.
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00:12:48,600 --> 00:12:50,920
The flavour of your squash
is absolutely delicious.
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00:12:50,920 --> 00:12:53,280
The piece of squash on the side's
been cooked really well.
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00:12:53,280 --> 00:12:56,880
But it looks chaotic because what
you're doing here is throwing
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so many different things at here
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you're detracting from the beauty
of the squash.
236
00:13:02,800 --> 00:13:05,000
The timing's always going
to be challenging.
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00:13:05,000 --> 00:13:08,160
Maybe focus on one thing
rather than doing seven.
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00:13:10,080 --> 00:13:14,320
Retired software engineer James
chose to highlight potatoes,
239
00:13:14,320 --> 00:13:19,000
and has served them Parmentier-style
with pan-roasted chicken, peas,
240
00:13:19,000 --> 00:13:23,120
broad beans, spring onions
and pancetta and a chicken jus.
241
00:13:28,560 --> 00:13:31,800
The chicken's probably the star
of the show, cooked beautifully,
242
00:13:31,800 --> 00:13:35,080
but, actually, your sauce is really,
really nicely seasoned.
243
00:13:35,080 --> 00:13:37,800
I think that's great.
Your potatoes are crisp,
244
00:13:37,800 --> 00:13:40,800
they've got a really nice little bit
of dry herb running through them
245
00:13:40,800 --> 00:13:43,040
and a good amount of seasoning.
246
00:13:43,040 --> 00:13:45,320
You are showing a really good touch.
247
00:13:45,320 --> 00:13:47,840
I think your choice of ingredients
is absolutely classic.
248
00:13:47,840 --> 00:13:48,920
Well done, you.
249
00:13:50,760 --> 00:13:54,320
I got some good comments, better
comments than I was expecting
250
00:13:54,320 --> 00:13:58,520
from John and Gregg, so I feel
pretty good at the moment.
251
00:13:59,960 --> 00:14:04,560
Financial analyst Vera's dish
features mushrooms three ways,
252
00:14:04,560 --> 00:14:08,320
Ricotta and mushroom-filled
tortellini on a chanterelle
253
00:14:08,320 --> 00:14:12,360
and chestnut mushroom puree,
with roasted mushroom crisps,
254
00:14:12,360 --> 00:14:15,360
smoked pancetta, asparagus
and hazelnuts,
255
00:14:15,360 --> 00:14:18,680
and finished with a parsley
and lemon oil.
256
00:14:24,360 --> 00:14:26,400
This thick mushroom sauce
underneath your pasta
257
00:14:26,400 --> 00:14:27,800
is really, really delicious.
258
00:14:27,800 --> 00:14:32,280
It's rich, smoky with mushrooms,
slightly creamy. That's great.
259
00:14:32,280 --> 00:14:35,760
The pasta's made beautifully.
I don't think you need the asparagus
260
00:14:35,760 --> 00:14:37,720
because there's lots of stuff
going on here.
261
00:14:37,720 --> 00:14:40,480
Your crisps are interesting. In
cooking them in the oven, you've
262
00:14:40,480 --> 00:14:43,440
actually made them slightly chewy
and you've actually intensified
263
00:14:43,440 --> 00:14:45,920
the flavour of the mushroom in there
as well. I like.
264
00:14:45,920 --> 00:14:48,960
The pasta - ricotta filling with the
mushrooms, a little bland. Mm-hm.
265
00:14:48,960 --> 00:14:51,800
Maybe a little bit of seasoning,
maybe a little bit of nutmeg,
266
00:14:51,800 --> 00:14:55,000
something to liven it up.
And the lardons are overcooked.
267
00:14:57,240 --> 00:14:59,720
It could have gone worse,
could have definitely gone better,
268
00:14:59,720 --> 00:15:04,160
but I'm really dying to get
that apron, to be honest.
269
00:15:04,160 --> 00:15:06,560
Using pears
as his basic ingredient,
270
00:15:06,560 --> 00:15:11,880
therapist Sami has cooked a
gorgonzola, saffron and pear risotto
271
00:15:11,880 --> 00:15:15,960
topped with hazelnuts and pears
flambeed in white rum,
272
00:15:15,960 --> 00:15:18,320
with shallots,
thyme and chilli.
273
00:15:24,200 --> 00:15:27,160
You've got lovely saffron
and you've got the saltiness
274
00:15:27,160 --> 00:15:29,560
of that lovely blue sticky cheese.
275
00:15:29,560 --> 00:15:33,960
The pear has disappeared,
and I think your risotto is too dry.
276
00:15:33,960 --> 00:15:37,320
The pears in the rum are so sweet,
277
00:15:37,320 --> 00:15:39,920
but at the same time they taste of
278
00:15:39,920 --> 00:15:43,640
shallots, thyme and chilli,
which is unusual.
279
00:15:43,640 --> 00:15:47,440
And I don't feel the hazelnuts work
at all with the whole dish.
280
00:15:47,440 --> 00:15:52,080
What you're doing here is trying
too many things all at once.
281
00:15:52,080 --> 00:15:55,720
It hasn't completely worked for me.
282
00:15:55,720 --> 00:15:57,920
I think I've been disappointed.
283
00:15:57,920 --> 00:16:01,400
Hopefully next time it will be
better.
284
00:16:01,400 --> 00:16:02,920
Just fingers crossed.
285
00:16:04,760 --> 00:16:09,360
Finally, it's Patricia, who's
made her family's favourite dessert,
286
00:16:09,360 --> 00:16:13,400
a South African milk tart served
with ginger biscuits,
287
00:16:13,400 --> 00:16:15,400
fresh berries and cinnamon.
288
00:16:21,280 --> 00:16:24,520
I love it. It's not too sweet, it's
creamy, it's thick,
289
00:16:24,520 --> 00:16:26,480
it's got a lovely bounce to it.
290
00:16:26,480 --> 00:16:29,520
And it's got lovely, like, cinnamon
across the top.
291
00:16:29,520 --> 00:16:33,560
Where's the cookery skill?
Where's the technique on show?
292
00:16:33,560 --> 00:16:36,920
The custard is completely set,
it's nice and cold.
293
00:16:36,920 --> 00:16:38,760
These little ginger biscuits
that you made,
294
00:16:38,760 --> 00:16:42,240
lovely, but it's a bowl
of custard and some fruit.
295
00:16:42,240 --> 00:16:45,880
But I know very little about
you as a cook. Oh!
296
00:16:46,880 --> 00:16:50,120
I could have pushed myself
a little bit more.
297
00:16:50,120 --> 00:16:54,480
I'm feeling a bit nervous,
stressed, everything.
298
00:16:55,920 --> 00:16:58,480
Thank you very much
for all your hard work.
299
00:16:58,480 --> 00:17:01,640
At the start of this, we did say
we would choose our two favourite
300
00:17:01,640 --> 00:17:03,800
plates of food, and the people
who cook them will get
301
00:17:03,800 --> 00:17:06,640
themselves an apron.
302
00:17:06,640 --> 00:17:10,520
Our first contestant getting
a proper apron...
303
00:17:13,960 --> 00:17:15,360
..Charlotte.
304
00:17:16,920 --> 00:17:19,920
OK. Well done, Charlotte.
305
00:17:19,920 --> 00:17:21,880
Our second apron...
306
00:17:29,000 --> 00:17:30,200
..James.
307
00:17:32,440 --> 00:17:34,800
Come on, come and get your aprons.
308
00:17:39,000 --> 00:17:40,360
Well done, big Jim.
309
00:17:48,360 --> 00:17:51,040
Yeah, there was such a big build
up to this, and it feels
310
00:17:51,040 --> 00:17:54,280
really satisfying to have earned
that apron, and I'm really happy.
311
00:17:55,800 --> 00:17:58,560
22 years on, I've got another
apron!
312
00:17:59,840 --> 00:18:03,000
I feel great. Everything now
is a bonus.
313
00:18:07,960 --> 00:18:10,920
If you're feeling any disappointment
right now, just shrug it off, OK?
314
00:18:10,920 --> 00:18:15,400
You have a job to do, and that job
is to get yourself an apron.
315
00:18:15,400 --> 00:18:20,080
We've given each of you the same
ingredient, a butternut squash.
316
00:18:21,560 --> 00:18:23,920
There's a load of beautiful
ingredients over there
317
00:18:23,920 --> 00:18:25,920
to enhance that squash.
318
00:18:25,920 --> 00:18:28,960
You do whatever you want.
319
00:18:28,960 --> 00:18:30,760
You've got to think on your feet.
320
00:18:30,760 --> 00:18:34,160
But we want the butternut squash
to be the star of that show.
321
00:18:34,160 --> 00:18:36,680
The reason you've got to think
on your feet is you only
322
00:18:36,680 --> 00:18:38,240
have 45 minutes.
323
00:18:38,240 --> 00:18:41,000
You've got to make a plan.
324
00:18:41,000 --> 00:18:44,600
This needs to be a delicious
plate of food if you want
325
00:18:44,600 --> 00:18:46,160
one of those two aprons.
326
00:18:47,520 --> 00:18:48,840
Let's cook!
327
00:18:52,000 --> 00:18:55,000
Well, I didn't want to see a squash
again for quite a long time
328
00:18:55,000 --> 00:18:56,880
after the first round.
329
00:18:56,880 --> 00:18:59,200
I'm not sure what I'm going to go
for, completely.
330
00:18:59,200 --> 00:19:02,080
I'm just trying to get all
the ingredients right.
331
00:19:02,080 --> 00:19:04,680
Butternut squash is really
versatile.
332
00:19:04,680 --> 00:19:08,080
A big bowl of soup with some seeds
across the top of it and a loaf
333
00:19:08,080 --> 00:19:10,920
of soda bread will be absolutely
perfect.
334
00:19:10,920 --> 00:19:14,320
A little bit of nutmeg,
some cinnamon, in a pie.
335
00:19:14,320 --> 00:19:19,000
It's very stressful, but going to
just do what I like.
336
00:19:19,000 --> 00:19:21,760
You boil it too much, it goes
all soggy and watery.
337
00:19:21,760 --> 00:19:24,400
If you roast it too much,
it ends up being quite bitter.
338
00:19:24,400 --> 00:19:28,640
It's about understanding
the textures and the flavours of it.
339
00:19:28,640 --> 00:19:31,640
Not being able to prepare
beforehand is a little bit
340
00:19:31,640 --> 00:19:33,760
more daunting this time.
341
00:19:33,760 --> 00:19:36,880
Why are you so nervous? Cos I'm
trying something I've not tried
342
00:19:36,880 --> 00:19:39,680
before, so it could be good,
could be horrific.
343
00:19:39,680 --> 00:19:43,200
So I'm going to make a butternut
squash and sweet potato soup
344
00:19:43,200 --> 00:19:44,680
with Asian flavours.
345
00:19:44,680 --> 00:19:47,320
I do make a lot of soups
with pumpkin, but not
346
00:19:47,320 --> 00:19:48,520
really Asian styles.
347
00:19:48,520 --> 00:19:50,600
It's going to be a little bit
of trial and error.
348
00:19:50,600 --> 00:19:52,880
You'll be fine! Be confident, Vera.
349
00:19:56,520 --> 00:19:59,880
Soup by itself is a comforting bowl
of deliciousness.
350
00:19:59,880 --> 00:20:03,880
What Vera's got to do now is
make that lovely spicy soup.
351
00:20:03,880 --> 00:20:07,400
A touch of lemongrass, maybe a
little bit of ginger
352
00:20:07,400 --> 00:20:09,280
and a little bit of chilli.
353
00:20:09,280 --> 00:20:13,080
The problem is going to be to get
the flavours into the soup in time.
354
00:20:13,080 --> 00:20:16,840
She's doing little vegetable
fritters on the side.
355
00:20:16,840 --> 00:20:19,600
That's showcasing some more cookery
technique.
356
00:20:21,840 --> 00:20:25,120
Guys, you've had 15 minutes,
you've still got half an hour left.
357
00:20:25,120 --> 00:20:26,200
Plenty of time.
358
00:20:30,160 --> 00:20:31,960
David, you actually look
quite upbeat.
359
00:20:31,960 --> 00:20:34,760
It's like riding a horse, I guess.
Got to get back on, on the squash.
360
00:20:34,760 --> 00:20:37,680
So it's going to be a butternut
squash curry. Are you going to serve
361
00:20:37,680 --> 00:20:39,520
it with rice? Serving it with rice,
yeah.
362
00:20:39,520 --> 00:20:42,400
How confident are you you'll be
grabbing an apron?
363
00:20:42,400 --> 00:20:44,560
50/50 at this point, isn't it?
364
00:20:46,280 --> 00:20:47,560
David's sounds interesting.
365
00:20:47,560 --> 00:20:51,240
He's got lentils and butternut
squash in a pot with some spices.
366
00:20:51,240 --> 00:20:55,240
So make that really spicy
and then give us some things
367
00:20:55,240 --> 00:20:57,040
on the side we can mop it up with.
368
00:20:57,040 --> 00:20:58,920
I like the idea of that.
369
00:21:03,080 --> 00:21:04,640
Sami, have you got a plan?
370
00:21:04,640 --> 00:21:07,680
I think I do, yeah.
I'm going to try to keep it simple
371
00:21:07,680 --> 00:21:10,160
because my first dish
was a bit too much.
372
00:21:10,160 --> 00:21:13,000
So now I'm just going to make,
like, a soup.
373
00:21:13,000 --> 00:21:16,680
Do you cook with butternut
squash very often? I do sometimes,
374
00:21:16,680 --> 00:21:19,240
yeah. Sometimes I make a gnocchi out
of it.
375
00:21:19,240 --> 00:21:22,360
Do you make gnocchi out of
butternut squash? Yes. Brilliant!
376
00:21:22,360 --> 00:21:24,680
OK, but we're going to get soup
instead? Yes,
377
00:21:24,680 --> 00:21:27,200
this time it's going to be soup.
378
00:21:27,200 --> 00:21:28,640
Why don't you make gnocchi?
379
00:21:28,640 --> 00:21:30,680
That would be so different.
All he's got to do
380
00:21:30,680 --> 00:21:33,280
is that squash into flour
and he's got gnocchi.
381
00:21:35,440 --> 00:21:38,400
It's a good soup.
It reminds me of home.
382
00:21:38,400 --> 00:21:40,360
I think it's going to be OK.
383
00:21:45,760 --> 00:21:49,360
Patricia, what did you learn
from the last round?
384
00:21:49,360 --> 00:21:52,920
Basically, just push myself
a little bit more, but not a lot
385
00:21:52,920 --> 00:21:55,680
of time to put something together.
386
00:21:55,680 --> 00:21:59,120
I actually really wanted to make
some bread so it could turn out
387
00:21:59,120 --> 00:22:01,640
to be like a spicy butternut,
almost bunny chow.
388
00:22:01,640 --> 00:22:04,360
But I've hollowed out the end
of the butternut, and hopefully
389
00:22:04,360 --> 00:22:06,880
it cooks well enough on the inside.
390
00:22:09,000 --> 00:22:13,000
Patricia's doing a South African
bunny chow, a curry served
391
00:22:13,000 --> 00:22:16,880
inside a hollowed-out loaf of bread.
But she hasn't got any bread,
392
00:22:16,880 --> 00:22:18,680
so what she's doing is she's serving
393
00:22:18,680 --> 00:22:20,680
it in a hollowed-out butternut
squash.
394
00:22:20,680 --> 00:22:22,600
Now, I like the idea of that.
395
00:22:22,600 --> 00:22:25,440
It shows some creativity,
some imagination.
396
00:22:29,000 --> 00:22:30,560
How long do we have?
397
00:22:30,560 --> 00:22:32,160
90 seconds, everybody!
398
00:22:52,320 --> 00:22:54,560
That's it! Stop. Time's up.
399
00:22:57,120 --> 00:22:59,680
That really tested me to my limits.
400
00:23:01,920 --> 00:23:06,400
Vera has made an Asian-inspired
butternut squash, sweet potato
401
00:23:06,400 --> 00:23:10,960
and coconut milk soup, with
a coriander and chilli potato rosti.
402
00:23:17,240 --> 00:23:19,960
Your soup is creamy with coconut,
a little bit of spice
403
00:23:19,960 --> 00:23:22,960
coming from chilli, you CAN taste
the butternut squash.
404
00:23:22,960 --> 00:23:25,160
It's quite nutty all the way
through.
405
00:23:25,160 --> 00:23:27,680
I'm pleased you made the rosti
cos you wanted to show
406
00:23:27,680 --> 00:23:29,360
off some more skill.
407
00:23:29,360 --> 00:23:31,040
This rosti is lovely. Thank you.
408
00:23:31,040 --> 00:23:33,520
It's crispy on the outside,
soft in the middle.
409
00:23:33,520 --> 00:23:36,320
It's got the distinct flavour
of coriander, chilli and a fair
410
00:23:36,320 --> 00:23:39,560
bit of seasoning. Very much enjoying
the flavour and the texture.
411
00:23:39,560 --> 00:23:40,680
Well done, you.
412
00:23:43,320 --> 00:23:44,640
I hope I've done enough.
413
00:23:44,640 --> 00:23:47,520
I definitely want
it more than ever now.
414
00:23:48,600 --> 00:23:52,640
David has cooked a butternut squash
and lentil curry, topped
415
00:23:52,640 --> 00:23:57,120
with walnuts, served with cumin
rice and roasted cumin,
416
00:23:57,120 --> 00:24:00,400
coriander and chilli-spiced
butternut squash.
417
00:24:03,560 --> 00:24:06,880
It's not the prettiest plate of food
in the world, but I'm really pleased
418
00:24:06,880 --> 00:24:09,400
you've cooked rice as well
just to show off some more skill.
419
00:24:09,400 --> 00:24:12,040
Lovely flavour of cumin running
through it, that's great.
420
00:24:12,040 --> 00:24:14,440
The actual sauce on your curry
I quite like.
421
00:24:14,440 --> 00:24:16,720
There's a sort of freshness,
almost, of lime in there,
422
00:24:16,720 --> 00:24:19,960
some chilli heat, the lentils
are cooked very, very well.
423
00:24:19,960 --> 00:24:23,520
You've got some interesting
flavours running through here.
424
00:24:23,520 --> 00:24:26,800
You have spiced up the roasted
butternut really well,
425
00:24:26,800 --> 00:24:29,920
and there's a smokiness
to that and a slight bitterness.
426
00:24:29,920 --> 00:24:32,200
But you've got to work
on your presentation.
427
00:24:33,880 --> 00:24:36,960
I knew it wasn't going to look
pretty, you know,
428
00:24:36,960 --> 00:24:40,400
a curry on a plate, but that's
something to work on.
429
00:24:41,560 --> 00:24:45,840
Patricia has made her take
on a South African bunny chow,
430
00:24:45,840 --> 00:24:50,280
a spicy chilli butternut squash
curry inside roasted butternut
431
00:24:50,280 --> 00:24:54,600
squash, flavoured with butter, sage,
brown sugar and cinnamon.
432
00:24:57,720 --> 00:24:59,040
That's not cooked.
433
00:25:03,480 --> 00:25:05,680
There is a sweetness, a creamy
sweetness to it,
434
00:25:05,680 --> 00:25:07,240
and a little bit of chilli,
435
00:25:07,240 --> 00:25:11,080
I like your flavours, but even
the bits that are stewed here,
436
00:25:11,080 --> 00:25:13,680
there's still a thick skin on there
437
00:25:13,680 --> 00:25:15,840
that's virtually inedible.
438
00:25:16,920 --> 00:25:19,040
Oh, Patricia!
439
00:25:19,040 --> 00:25:21,360
I'm sad the outside of that
butternut squash
440
00:25:21,360 --> 00:25:22,800
isn't cooked all the way through,
441
00:25:22,800 --> 00:25:25,040
cos it would have been really nice,
actually.
442
00:25:25,040 --> 00:25:27,080
There's almost a lime pickle flavour
in there,
443
00:25:27,080 --> 00:25:29,440
sort of sweet coming
from brown sugar.
444
00:25:29,440 --> 00:25:32,160
Across the top, you put
little flecks of chilli,
445
00:25:32,160 --> 00:25:35,240
which are quite hot, and little bits
of raw shallot which sort of burst
446
00:25:35,240 --> 00:25:37,640
in your mouth and give you a bit
more flavour.
447
00:25:37,640 --> 00:25:41,880
But it hasn't been a complete
success, which is a shame.
448
00:25:41,880 --> 00:25:43,880
The challenge was really tough.
449
00:25:43,880 --> 00:25:47,440
I didn't want to overcook the squash
because I wanted it to hold
450
00:25:47,440 --> 00:25:50,760
the curry, but it came back
to bite me.
451
00:25:50,760 --> 00:25:55,760
Sami's dish is a butternut squash,
carrot and Parmesan cream soup,
452
00:25:55,760 --> 00:25:59,080
topped with Parmesan and black
pepper-toasted croutons,
453
00:25:59,080 --> 00:26:02,560
pan-fried garlic and chilli,
pancetta and thyme.
454
00:26:06,920 --> 00:26:09,280
I like the thick creaminess
of your soup.
455
00:26:09,280 --> 00:26:12,000
I also like the flavour of thyme
that you've got running through
456
00:26:12,000 --> 00:26:14,440
there, but I think we could have
actually done with some
457
00:26:14,440 --> 00:26:17,320
more cheese, a little bit
more Parmesan.
458
00:26:17,320 --> 00:26:21,040
I like the crunch of the croutons,
the bits of pancetta across the top.
459
00:26:21,040 --> 00:26:23,440
It still doesn't tell me
a lot about you as a cook,
460
00:26:23,440 --> 00:26:24,920
cos in the last round I saw
461
00:26:24,920 --> 00:26:27,400
you make a risotto, which was done
in a pot.
462
00:26:27,400 --> 00:26:29,920
Now I've got something
quite similar here.
463
00:26:29,920 --> 00:26:33,120
It's just trying to work out
what other skills you have.
464
00:26:36,240 --> 00:26:39,880
I could have done more, yes,
but I feel like in 45 minutes,
465
00:26:39,880 --> 00:26:41,960
there's only so much you can do.
466
00:26:43,320 --> 00:26:47,520
Actually, I think they did
pretty well.
467
00:26:47,520 --> 00:26:50,800
Vera made for us a really tasty
bowl of soup.
468
00:26:50,800 --> 00:26:54,720
Asian-inspired. Potato rosti,
which was crispy on the outside,
469
00:26:54,720 --> 00:26:56,360
good amount of chilli in it.
470
00:26:56,360 --> 00:26:59,040
I think she's demonstrating a bit
of skill, a bit of technique.
471
00:26:59,040 --> 00:27:02,000
Let's put her through.
Vera gets an apron.
472
00:27:02,000 --> 00:27:03,520
Patricia made for us
473
00:27:03,520 --> 00:27:06,440
her version of a bunny chow.
It's usually a curry of some type
474
00:27:06,440 --> 00:27:07,800
inside a piece of bread.
475
00:27:07,800 --> 00:27:11,720
Although the flavours were good,
that squash needed more cooking.
476
00:27:11,720 --> 00:27:13,800
Sami made a decent bowl of soup.
477
00:27:13,800 --> 00:27:17,040
What made that soup good
was the crispness of the pancetta
478
00:27:17,040 --> 00:27:18,920
across the top and the bits
of bread.
479
00:27:18,920 --> 00:27:23,600
But as far as technique's concerned,
I'm a little bit worried.
480
00:27:23,600 --> 00:27:26,680
David wanted to show off as much
skill as he possibly could.
481
00:27:26,680 --> 00:27:29,840
Rice flavoured with cumin seeds,
and then the roasted squash
482
00:27:29,840 --> 00:27:31,480
on the side, great idea.
483
00:27:31,480 --> 00:27:34,160
But it didn't look elegant
in any way at all.
484
00:27:35,920 --> 00:27:38,440
I really don't know whether
I've done enough, but hopefully
485
00:27:38,440 --> 00:27:42,800
I've shown enough skill. To get
an apron would be amazing.
486
00:27:42,800 --> 00:27:45,560
Now that I've had a taste of
the MasterChef kitchen,
487
00:27:45,560 --> 00:27:48,360
I definitely need more
and more and more.
488
00:27:49,360 --> 00:27:51,000
I want to prove myself,
489
00:27:51,000 --> 00:27:53,920
I want to show what I can
actually cook.
490
00:28:00,360 --> 00:28:02,680
Thank you so much
for all your hard work.
491
00:28:02,680 --> 00:28:05,840
Great day. Two good rounds,
well done.
492
00:28:05,840 --> 00:28:08,520
Two aprons up for grabs.
493
00:28:08,520 --> 00:28:12,960
The first person joining
Charlotte and James is...
494
00:28:14,760 --> 00:28:16,760
..Vera.
495
00:28:16,760 --> 00:28:18,280
Well done, you.
496
00:28:20,600 --> 00:28:23,040
Second person getting an apron is...
497
00:28:29,800 --> 00:28:32,400
..David.
498
00:28:32,400 --> 00:28:36,840
Patricia, Sami, thank you so much
for all your hard work.
499
00:28:37,760 --> 00:28:39,640
You're leaving us.
500
00:28:44,240 --> 00:28:46,440
That was extremely challenging,
501
00:28:46,440 --> 00:28:49,320
but at the same time
it was so much fun.
502
00:28:49,320 --> 00:28:51,000
I gave it my best shot.
503
00:28:52,440 --> 00:28:54,400
I'm quite disappointed
that I'm going home,
504
00:28:54,400 --> 00:28:56,960
but this experience taught me
so much and inspired me
505
00:28:56,960 --> 00:28:58,400
to be a better cook.
506
00:28:58,400 --> 00:29:03,320
Who knows? One day, you know, I
might open a restaurant. We'll see.
507
00:29:07,840 --> 00:29:10,880
Vera, David, come and collect
your aprons.
508
00:29:16,400 --> 00:29:19,280
It feels amazing. Yeah. Much better,
much better than the old one.
509
00:29:19,280 --> 00:29:20,600
HE CHUCKLES
510
00:29:20,600 --> 00:29:21,960
I need a new apron.
511
00:29:23,040 --> 00:29:24,880
I'm feeling great, I'm really
chuffed.
512
00:29:24,880 --> 00:29:27,120
It's tough, but it's definitely
enjoyable.
513
00:29:44,720 --> 00:29:49,920
You are actually now cooking
for a place in the quarterfinal.
514
00:29:49,920 --> 00:29:52,560
You're going to have to present
your food, not just to me and John,
515
00:29:52,560 --> 00:29:55,600
but to three past champions
of MasterChef.
516
00:29:57,320 --> 00:29:59,320
Kenny Tutt,
517
00:29:59,320 --> 00:30:01,720
Natalie Coleman and Tom Rhodes.
518
00:30:04,360 --> 00:30:07,880
There are only three quarterfinal
places.
519
00:30:07,880 --> 00:30:12,280
That does mean that one of
you will be leaving the competition.
520
00:30:12,280 --> 00:30:15,360
Ladies and gentlemen, one hour,
15 minutes, two courses.
521
00:30:15,360 --> 00:30:18,040
Deliver something delicious.
522
00:30:18,040 --> 00:30:19,320
Let's cook!
523
00:30:25,480 --> 00:30:27,280
I think I've still got stuff
to prove.
524
00:30:27,280 --> 00:30:30,400
I really want to get two
dishes up that look good.
525
00:30:32,160 --> 00:30:35,160
I wouldn't say I like pushing myself
to the edge, but I always do it.
526
00:30:35,160 --> 00:30:38,200
That's my nature,
so I'm going all in.
527
00:30:41,320 --> 00:30:43,440
Where did you learn to fillet
a fish like that?
528
00:30:43,440 --> 00:30:45,360
Erm, self-taught.
529
00:30:45,360 --> 00:30:48,440
It's great to see you do that.
530
00:30:48,440 --> 00:30:50,040
What are your two dishes, please?
531
00:30:50,040 --> 00:30:53,640
So a tandoori rack of lamb to start,
with a squash and chilli puree,
532
00:30:53,640 --> 00:30:57,920
mint, coriander and chilli sauce.
How are you going to cook the lamb?
533
00:30:57,920 --> 00:31:00,600
It's going to be griddled on the top
and then finished on the oven,
534
00:31:00,600 --> 00:31:04,320
just hopefully get it nice and pink,
but cooked in the middle.
535
00:31:07,400 --> 00:31:11,920
The cookery of a lamb rack is now
striking fear into my heart.
536
00:31:11,920 --> 00:31:15,880
There have been so many
undercooked lamb racks.
537
00:31:15,880 --> 00:31:18,360
He's got to get some serious
heat in there,
538
00:31:18,360 --> 00:31:22,200
he's got to render that fat down,
it's got to go crispy.
539
00:31:24,360 --> 00:31:27,080
Main course is? It's pan-fried
spiced gurnard fillet
540
00:31:27,080 --> 00:31:30,720
with a coconut curry
sauce and a fennel and lime salad,
541
00:31:30,720 --> 00:31:31,920
served with a side of rice.
542
00:31:31,920 --> 00:31:33,680
Why have you chosen gurnard?
543
00:31:33,680 --> 00:31:36,840
I think it's got a great taste.
It's really under-appreciated.
544
00:31:36,840 --> 00:31:39,320
Good luck with it, David.
Thank you. Cheers.
545
00:31:40,760 --> 00:31:43,840
Gurnard can be quite a difficult
fish to cook.
546
00:31:43,840 --> 00:31:47,560
It's quite tough in the flesh,
and pan-frying it, it's hard to get
547
00:31:47,560 --> 00:31:49,480
that absolutely right.
548
00:31:49,480 --> 00:31:52,640
With a coconut-flavoured curry
sauce,
549
00:31:52,640 --> 00:31:54,960
that reminds me of the south
of India.
550
00:31:54,960 --> 00:31:57,760
That will work really well,
but we've got
551
00:31:57,760 --> 00:31:59,480
to have smart-looking dishes.
552
00:32:06,520 --> 00:32:10,800
For my main, I'm making squid ink
tagliatelle with a prawn, saffron
553
00:32:10,800 --> 00:32:14,880
and cream sauce, topped
with butter-poached prawns.
554
00:32:16,240 --> 00:32:19,440
Squid ink pasta, probably one of
the most difficult pastas to make
555
00:32:19,440 --> 00:32:23,160
because the squid ink itself
is actually really, really wet.
556
00:32:23,160 --> 00:32:26,320
There has to be enough egg to bind
it, otherwise it becomes a bit
557
00:32:26,320 --> 00:32:27,800
slippery and slimy.
558
00:32:27,800 --> 00:32:31,600
You want really lovely crispy
pasta from that squid ink.
559
00:32:33,520 --> 00:32:36,720
What she IS showing here
is lots and lots of technique.
560
00:32:39,960 --> 00:32:43,440
And for my dessert, I'm making
a vanilla bean panna cotta
561
00:32:43,440 --> 00:32:45,960
with the pistachio creme anglaise
562
00:32:45,960 --> 00:32:48,720
and a hazelnut caramel brittle
on it.
563
00:32:48,720 --> 00:32:51,640
Pistachio creme anglaise
with a vanilla panna cotta,
564
00:32:51,640 --> 00:32:53,160
highly unusual.
565
00:32:53,160 --> 00:32:55,800
At its best, it's super,
super rich and indulgent.
566
00:32:55,800 --> 00:32:59,880
At its worst, it's a complete
clash of the creamy titans.
567
00:33:02,320 --> 00:33:05,480
You've got a very Italian feel
to your menu, haven't you?
568
00:33:05,480 --> 00:33:08,640
Erm, yeah, because I properly grew
up in Venice and used to love
569
00:33:08,640 --> 00:33:10,240
having squid ink pasta.
570
00:33:10,240 --> 00:33:12,520
And then pistachio was my
ultimate favourite.
571
00:33:12,520 --> 00:33:15,680
I'm not a big dessert person,
but I'll always have pistachio.
572
00:33:15,680 --> 00:33:18,080
It's obviously had a lasting
impression on you, your time
573
00:33:18,080 --> 00:33:19,280
in Italy. Yeah, for sure.
574
00:33:21,200 --> 00:33:24,800
With this menu, I'm hoping to
demonstrate again my pasta skills,
575
00:33:24,800 --> 00:33:28,040
and also desserts,
I haven't done any desserts yet.
576
00:33:28,040 --> 00:33:32,440
I am really trying my best
to incorporate as many
577
00:33:32,440 --> 00:33:34,040
techniques and flavours.
578
00:33:41,680 --> 00:33:44,560
I think these two dishes reflect
the fact that I cherry-pick
579
00:33:44,560 --> 00:33:46,640
lots of different things
from all over the world
580
00:33:46,640 --> 00:33:49,200
and don't stick to a certain style.
581
00:33:52,520 --> 00:33:54,200
You seem a bit frantic, Charlotte.
582
00:33:54,200 --> 00:33:57,200
I've got a lot to do. I feel like I
might have overstretched myself.
583
00:33:57,200 --> 00:34:00,600
That's MasterChef -
ambition is a fine thing.
584
00:34:00,600 --> 00:34:04,120
What are you going to make for us?
So I'm making torched butter style
585
00:34:04,120 --> 00:34:08,600
tofu with a butter sauce
and baby parathas.
586
00:34:08,600 --> 00:34:11,080
So tell us about your butter sauce.
So the butter sauce has got all
587
00:34:11,080 --> 00:34:14,640
sorts of spice in it. It's got
cloves, fenugreek, coriander, cumin,
588
00:34:14,640 --> 00:34:16,920
garlic, ginger, tomatoes.
589
00:34:16,920 --> 00:34:19,800
It's inspired by a street dish that
I tried in Delhi,
590
00:34:19,800 --> 00:34:22,880
which was just straight from
the tandoor - butter chicken,
591
00:34:22,880 --> 00:34:25,640
before I was vegan.
And it was wonderful.
592
00:34:27,480 --> 00:34:29,320
Tofu, which has firstly been smoked,
593
00:34:29,320 --> 00:34:31,800
then covered in
a plant based yoghurt
594
00:34:31,800 --> 00:34:34,120
marinade with lots and lots
of spices.
595
00:34:34,120 --> 00:34:36,320
Because it's been smoked, it will
give us the flavour
596
00:34:36,320 --> 00:34:39,240
as if it's been in a tandoor oven,
which I think is very clever.
597
00:34:40,920 --> 00:34:43,120
Served with parathas, little tiny
flatbreads,
598
00:34:43,120 --> 00:34:45,360
and they need to be lovely and soft,
but cooked all the way
599
00:34:45,360 --> 00:34:47,080
through and not too thick.
600
00:34:48,480 --> 00:34:53,080
My pudding is a bruleed lemon tart
with a blackberry and bay sauce.
601
00:34:53,080 --> 00:34:56,560
My mum always used to make
the most incredible lemon tart
602
00:34:56,560 --> 00:34:58,840
and then we've got blackberries
where they live,
603
00:34:58,840 --> 00:35:02,360
so I'm trying to combine
two huge loves of mine.
604
00:35:05,120 --> 00:35:07,920
I love the sound of Charlotte's
dessert.
605
00:35:07,920 --> 00:35:10,440
A very short sweetened pastry.
606
00:35:10,440 --> 00:35:12,800
In that, she's going to put
a lemon curd.
607
00:35:12,800 --> 00:35:17,840
Then she's going to put a sugar top
across and fire it like a brulee.
608
00:35:17,840 --> 00:35:21,360
Technical and hopefully
a little bit elegant.
609
00:35:21,360 --> 00:35:24,080
I'm just getting too stressed.
I've got too much to do.
610
00:35:28,320 --> 00:35:33,520
Cooking for past champions
of MasterChef is very daunting,
611
00:35:33,520 --> 00:35:39,240
but making it to the quarterfinal
would be unbelievable.
612
00:35:39,240 --> 00:35:40,400
A big bonus.
613
00:35:43,160 --> 00:35:47,640
This is fish, chips
and tomato ketchup,
614
00:35:47,640 --> 00:35:49,360
French bistro style.
615
00:35:49,360 --> 00:35:54,320
Pan-fried sea bream, sauteed
potatoes, pancetta,
616
00:35:54,320 --> 00:35:57,600
spring onions
with a sauce vierge. Ooh.
617
00:35:57,600 --> 00:35:59,000
Oil warmed? Yeah.
618
00:35:59,000 --> 00:36:01,800
Shallots. Yeah.
Tomatoes, parsley. Yeah.
619
00:36:01,800 --> 00:36:04,000
Classic sauce for a fish.
Yes.
620
00:36:04,000 --> 00:36:05,840
And tell me about the dessert.
621
00:36:05,840 --> 00:36:10,360
Chocolate fondant... Ooh!
..with espresso syrup
622
00:36:10,360 --> 00:36:12,000
and Cornish clotted cream.
623
00:36:12,000 --> 00:36:14,440
Are you aware of how many
failed fondants there's been?
624
00:36:14,440 --> 00:36:16,680
Yeah, I am. This is the kiss
of death of desserts.
625
00:36:16,680 --> 00:36:18,120
Well, why do it, then?
626
00:36:18,120 --> 00:36:19,520
It's a challenge, isn't it?
627
00:36:21,760 --> 00:36:24,000
He's got to make sure everything is
absolutely perfect
628
00:36:24,000 --> 00:36:26,760
because we've all had things
like this before.
629
00:36:26,760 --> 00:36:28,280
Crispy potatoes, please.
630
00:36:28,280 --> 00:36:31,560
Sauce vierge, nice and vibrant.
Fish cooked all the way through.
631
00:36:34,720 --> 00:36:37,560
Chocolate fondant,
we know what we want.
632
00:36:37,560 --> 00:36:41,360
You cut it and of course, the
chocolate oozes out onto the plate.
633
00:36:41,360 --> 00:36:42,920
It's classic work.
634
00:36:42,920 --> 00:36:46,040
It's been done thousands
of times before, but it's good.
635
00:36:46,040 --> 00:36:48,480
And if you can get it right,
it's a crowd pleaser.
636
00:36:52,600 --> 00:36:55,680
It will either work brilliantly
or be a disaster.
637
00:37:02,720 --> 00:37:06,040
So my life before MasterChef
was finance and DJing,
638
00:37:06,040 --> 00:37:07,760
living the party lifestyle.
639
00:37:07,760 --> 00:37:11,200
But now it's like 60 hours
in a kitchen.
640
00:37:11,200 --> 00:37:14,520
We won a Rosette, we won
the Best Food Pub of the Year,
641
00:37:14,520 --> 00:37:17,600
won the Chef of the Year at
the Great British Pub Awards.
642
00:37:17,600 --> 00:37:20,880
It is a good thing.
It's really good.
643
00:37:20,880 --> 00:37:22,960
The advice I'd always give
about this stage
644
00:37:22,960 --> 00:37:25,560
of the competition is
do what you love.
645
00:37:25,560 --> 00:37:28,400
Can I see a little bit of you,
a little bit of your character
646
00:37:28,400 --> 00:37:31,320
on the plate? And that's
really important for me.
647
00:37:31,320 --> 00:37:32,520
Hi.
648
00:37:32,520 --> 00:37:35,360
We want to see ambition,
but if you're too ambitious,
649
00:37:35,360 --> 00:37:38,640
you're going to run out of time
and it's going to show on the plate.
650
00:37:40,240 --> 00:37:43,400
Cheers, guys.
Cheers, guys. Lovely to see you.
651
00:37:43,400 --> 00:37:45,600
Always a pleasure. Cheers.
Cheers.
652
00:37:49,240 --> 00:37:52,040
David, you've got five minutes
on your first course.
653
00:37:52,040 --> 00:37:53,680
Great.
654
00:37:53,680 --> 00:37:55,360
David's dish sounds delicious.
655
00:37:55,360 --> 00:37:57,960
Tandoori rack of lamb, mint
and coriander.
656
00:37:57,960 --> 00:37:59,440
A classic combination.
657
00:38:00,720 --> 00:38:04,600
How's that lamb?
As succulent as? Fingers crossed.
658
00:38:04,600 --> 00:38:08,400
I love anything with a little bit
of spice, but as we know, lamb
659
00:38:08,400 --> 00:38:12,200
is a bit of a nemesis, especially
on the bone, the rack.
660
00:38:12,200 --> 00:38:14,360
Very easy to not render the fat.
661
00:38:15,640 --> 00:38:17,200
The moment of truth.
662
00:38:23,680 --> 00:38:25,080
Is that how you wanted it?
663
00:38:25,080 --> 00:38:27,360
It is, yeah. It's warm through.
664
00:38:27,360 --> 00:38:30,760
The squash puree I hope is nice
and smooth.
665
00:38:30,760 --> 00:38:33,120
It sounds delightful, you know,
with the hint
666
00:38:33,120 --> 00:38:34,480
of chilli going through.
667
00:38:35,760 --> 00:38:37,000
Hi.
668
00:38:40,800 --> 00:38:43,000
So I've cooked for you a tandoori
rack of lamb
669
00:38:43,000 --> 00:38:47,520
on a lentil, chilli and squash
puree with a side of green chilli,
670
00:38:47,520 --> 00:38:49,800
coriander and mint dressing.
671
00:38:49,800 --> 00:38:50,960
I hope you enjoy.
672
00:38:53,360 --> 00:38:54,960
Might just be a touch under.
673
00:38:57,920 --> 00:39:01,560
David's definitely mastered the
spice on the outside of that lamb,
674
00:39:01,560 --> 00:39:03,920
but there's still quite a hefty
chunk of fat
675
00:39:03,920 --> 00:39:07,080
on there that really needed
to be rendered down.
676
00:39:07,080 --> 00:39:08,760
It is raw in places.
677
00:39:08,760 --> 00:39:11,800
This probably needs another
sort of five to eight minutes.
678
00:39:11,800 --> 00:39:14,960
The puree could have been a little
bit looser, but there's a lot
679
00:39:14,960 --> 00:39:16,800
of interesting flavours going on.
680
00:39:16,800 --> 00:39:21,520
And the mint and coriander
sauce cools down those spices
681
00:39:21,520 --> 00:39:23,040
from the tandoori mix.
682
00:39:24,360 --> 00:39:26,560
That's raw. I'm so sad.
683
00:39:26,560 --> 00:39:30,000
All he had to do was cook that lamb
and we had a perfect dish.
684
00:39:32,040 --> 00:39:34,760
OK, 15 minutes on your next
course.
685
00:39:34,760 --> 00:39:36,080
Are you OK? Yeah, yeah, yeah.
686
00:39:36,080 --> 00:39:38,160
I just forgot to put my rice on.
Just need to get that done.
687
00:39:38,160 --> 00:39:41,040
You haven't got rice on? No, not
yet. Mate, you better move!
688
00:39:41,040 --> 00:39:43,360
Yeah. Come on, let's go.
689
00:39:43,360 --> 00:39:47,320
Spiced pan-fried gurnard
with coconut curry sauce.
690
00:39:47,320 --> 00:39:49,280
Gurnard is one of my favourite fish.
691
00:39:49,280 --> 00:39:51,800
Hopefully he won't overcook it.
692
00:39:51,800 --> 00:39:53,960
Fennel and onion salad
sounds delicious.
693
00:39:53,960 --> 00:39:56,320
That's going to bring some
freshness to the plate.
694
00:39:56,320 --> 00:39:59,040
It's a really good contrast
to those spices as well.
695
00:40:00,360 --> 00:40:02,960
Where's the rice?
The rice is in the pan.
696
00:40:02,960 --> 00:40:04,320
Three minutes, please.
697
00:40:05,440 --> 00:40:07,800
Rice can make it or break it.
698
00:40:07,800 --> 00:40:09,920
So hopefully he's got
his down to a T.
699
00:40:09,920 --> 00:40:13,280
Fish ready?
The fish is ready. Yeah.
700
00:40:13,280 --> 00:40:14,600
Lovely fish.
701
00:40:16,720 --> 00:40:18,400
We've got to be going now, David.
702
00:40:26,960 --> 00:40:31,040
David's main course is spiced
pan-fried gurnard
703
00:40:31,040 --> 00:40:34,920
with aromatic rice and a fennel
and onion salad,
704
00:40:34,920 --> 00:40:37,360
served with a coconut curry sauce.
705
00:40:40,880 --> 00:40:43,040
The fish was cooked perfect.
706
00:40:43,040 --> 00:40:45,920
But that sauce, that sauce
is amazing.
707
00:40:45,920 --> 00:40:48,640
Like, it's almost got a fruitiness
going through it.
708
00:40:48,640 --> 00:40:51,600
So I'd quite happily eat
that all day long.
709
00:40:51,600 --> 00:40:54,040
The rice, it's a touch al dente,
710
00:40:54,040 --> 00:40:57,080
but I'd rather it be a touch al
dente than the other way,
711
00:40:57,080 --> 00:40:58,800
so I'm happy with that.
712
00:40:58,800 --> 00:41:01,360
There's like a lovely freshness
running through it all
713
00:41:01,360 --> 00:41:03,200
with the salad, it's really
pleasant.
714
00:41:03,200 --> 00:41:05,240
The only thing, if I was being
really super critical,
715
00:41:05,240 --> 00:41:08,320
is just a tiny bit
more seasoning throughout.
716
00:41:08,320 --> 00:41:10,160
That fish is cooked beautifully.
717
00:41:10,160 --> 00:41:12,200
That sauce, I think, is absolutely
delicious.
718
00:41:12,200 --> 00:41:14,600
Smoky with curry leaves.
But I like that a lot.
719
00:41:16,160 --> 00:41:18,160
The guest judges are such
good cooks.
720
00:41:18,160 --> 00:41:21,800
I hope they kind of see what I'm
about and can see some potential.
721
00:41:26,040 --> 00:41:28,480
Vera, four minutes.
OK. Thank you.
722
00:41:28,480 --> 00:41:31,120
Are you happy? Yeah.
723
00:41:31,120 --> 00:41:33,480
Charred prawns with squid ink
tagliatelle,
724
00:41:33,480 --> 00:41:35,560
saffron and prawn sauce.
725
00:41:35,560 --> 00:41:38,120
This is right up my street.
726
00:41:38,120 --> 00:41:41,120
With charred prawns,
she's got to get them just right.
727
00:41:41,120 --> 00:41:45,000
If you overcook it, it becomes quite
rubbery and tough.
728
00:41:45,000 --> 00:41:47,560
Tagliatelle, I mean, look, we've
made pasta many times,
729
00:41:47,560 --> 00:41:50,880
and if you don't get it quite
right, it's difficult to work with.
730
00:41:50,880 --> 00:41:52,600
Right, what's to go on here, Vera?
731
00:41:52,600 --> 00:41:56,440
I'm going to add the prawn
sauce on top.
732
00:41:56,440 --> 00:41:59,080
Got to be careful with the saffron
here because it can go
733
00:41:59,080 --> 00:42:01,920
from being a really nice
flavour to kind of
734
00:42:01,920 --> 00:42:03,360
tasting like perfume.
735
00:42:04,920 --> 00:42:07,960
This, I have to confess, looks
better than I thought it would.
736
00:42:07,960 --> 00:42:09,880
Thank you.
Well done, you.
737
00:42:09,880 --> 00:42:11,440
Go, go, go, go, go, go!
738
00:42:14,320 --> 00:42:15,800
Hello. Hello. Hello.
739
00:42:20,520 --> 00:42:24,040
So I've cooked you some squid ink
tagliatelle with a prawn and saffron
740
00:42:24,040 --> 00:42:27,920
sauce, and a butter poached prawn
on top with some salmon roe.
741
00:42:27,920 --> 00:42:29,360
I hope you enjoy.
742
00:42:29,360 --> 00:42:31,720
Thank you. Thank you very much.
743
00:42:31,720 --> 00:42:35,320
This would grace the tables of any
fine dining restaurant.
744
00:42:35,320 --> 00:42:36,680
It's so pretty.
745
00:42:42,280 --> 00:42:44,960
I think you can say that
Vera absolutely smashed that one.
746
00:42:44,960 --> 00:42:46,920
That is proper peng.
747
00:42:46,920 --> 00:42:51,560
The sauce is so rich, the prawn
has been poached well.
748
00:42:51,560 --> 00:42:55,120
It's still got a bit of bite to it.
The pasta is, for me,
749
00:42:55,120 --> 00:42:59,120
perfect, like a bit al dente,
lovely and silky.
750
00:42:59,120 --> 00:43:01,400
Everything's spot-on.
Ten out of ten.
751
00:43:01,400 --> 00:43:03,120
Eleven out of ten.
752
00:43:03,120 --> 00:43:05,240
I'd be happy to eat this
in a restaurant and pay for it,
753
00:43:05,240 --> 00:43:06,280
that's for sure.
754
00:43:07,600 --> 00:43:10,120
Absolutely stunningly good pasta.
755
00:43:10,120 --> 00:43:13,240
It's a very good dish indeed.
She showed off lots of skill.
756
00:43:13,240 --> 00:43:14,280
Lots of skill.
757
00:43:18,120 --> 00:43:21,440
For dessert Vera's cooking us
a vanilla panna cotta.
758
00:43:21,440 --> 00:43:26,320
Very classic, but it all depends
on how the panna cotta has set.
759
00:43:27,680 --> 00:43:30,080
You've been very brave with this.
It's just set, hasn't it?
760
00:43:30,080 --> 00:43:32,040
Yeah, yeah. Good for you.
761
00:43:32,040 --> 00:43:34,960
But you're going to have to move
quick now. Yeah, for sure.
762
00:43:36,880 --> 00:43:38,600
To make a creme anglaise as well,
763
00:43:38,600 --> 00:43:40,840
she's really pushing the boat
out here.
764
00:43:40,840 --> 00:43:43,720
I just hope that she pulls it off.
765
00:43:43,720 --> 00:43:47,160
Hopefully it's not a disaster,
but at least it's not curdled.
766
00:43:49,080 --> 00:43:51,680
Vera, you're doing fine. You've
still got three and a half minutes.
767
00:43:51,680 --> 00:43:53,040
You're doing fine. Thank you.
768
00:43:54,560 --> 00:43:58,560
That nut brittle crumb is just going
to add that nice bit of texture
769
00:43:58,560 --> 00:44:01,760
so that everything isn't
too kind of soft and wobbly.
770
00:44:11,800 --> 00:44:16,080
So I've made you a vanilla bean
panna cotta with a caramel
771
00:44:16,080 --> 00:44:20,320
and nut brittle crumb,
and a pistachio creme anglaise.
772
00:44:20,320 --> 00:44:22,400
Thank you so much. Enjoy!
773
00:44:23,520 --> 00:44:25,920
Well, there it is. There it is.
774
00:44:31,840 --> 00:44:35,080
I think my plate says it all.
It's completely empty.
775
00:44:35,080 --> 00:44:38,520
It was really fresh, like
the vanilla-y panna cotta.
776
00:44:38,520 --> 00:44:40,040
If she wants a job,
777
00:44:40,040 --> 00:44:43,960
I hope she taps me up after this
because her cookery is amazing.
778
00:44:43,960 --> 00:44:48,360
We've got a perfectly silky creme
anglaise, beautiful pistachio
779
00:44:48,360 --> 00:44:51,200
flavour running through it,
and then that little crumb,
780
00:44:51,200 --> 00:44:52,920
which adds some texture.
781
00:44:52,920 --> 00:44:55,000
Technically, she's nailed it.
782
00:44:55,000 --> 00:44:57,160
Here's to Vera. Cheers to that.
783
00:44:59,440 --> 00:45:02,440
There's some really good
pastry skills in there.
784
00:45:02,440 --> 00:45:03,760
Really nicely made.
785
00:45:03,760 --> 00:45:05,760
Two very successful courses
from Vera.
786
00:45:07,560 --> 00:45:09,520
It's an amazing experience.
High adrenaline,
787
00:45:09,520 --> 00:45:13,840
so still feeling quite buzzed now,
to be honest.
788
00:45:13,840 --> 00:45:16,160
I did the best that I could have
possibly done.
789
00:45:19,480 --> 00:45:23,320
You have about four minutes,
Charlotte. Thank you.
790
00:45:26,640 --> 00:45:29,680
Torched spiced tofu with a butter
curry sauce.
791
00:45:29,680 --> 00:45:33,200
If I was to go to the curry house,
butter chicken was my favourite.
792
00:45:33,200 --> 00:45:36,680
So I'm looking forward to tofu
with butter sauce.
793
00:45:38,440 --> 00:45:42,640
Tofu is quite bland by itself,
but you can add so many flavours
794
00:45:42,640 --> 00:45:46,120
to it, and I really hope Charlotte
manages to achieve that today.
795
00:45:46,120 --> 00:45:47,280
Nice.
796
00:45:48,920 --> 00:45:52,120
Freshly made paratha is just such
a beautiful thing,
797
00:45:52,120 --> 00:45:53,400
but it's got to be cooked well,
798
00:45:53,400 --> 00:45:55,400
so it's not still sort of
like raw dough.
799
00:45:58,520 --> 00:46:01,120
What leaves are they?
Curry leaves.
800
00:46:03,120 --> 00:46:05,960
Well done, Charlotte. It looks
great. Thank you.
I really like this.
801
00:46:08,920 --> 00:46:10,200
Great smell.
802
00:46:10,200 --> 00:46:12,520
It looks really good. It looks nice
as well.
803
00:46:12,520 --> 00:46:16,520
Charlotte has served torched
tandoori spiced tofu,
804
00:46:16,520 --> 00:46:20,280
topped with crispy curry leaves
on a butter sauce
805
00:46:20,280 --> 00:46:24,160
flavoured with tomato, coriander,
fenugreek and ginger,
806
00:46:24,160 --> 00:46:26,200
with home-made paratha bread.
807
00:46:31,600 --> 00:46:34,040
There's some good spicing
in there, but it hasn't
808
00:46:34,040 --> 00:46:35,400
really penetrated the tofu.
809
00:46:35,400 --> 00:46:38,480
So you've got a bit on the outside,
but, you know, really that
810
00:46:38,480 --> 00:46:41,320
would need marinating 24 hours,
48 hours,
811
00:46:41,320 --> 00:46:43,200
to really pick up that spice.
812
00:46:43,200 --> 00:46:46,080
I don't know how she's made
the sauce, but what I'm getting
813
00:46:46,080 --> 00:46:49,480
is quite a lot of raw spice flavour
and quite a bit of bitterness.
814
00:46:49,480 --> 00:46:53,840
The parathas taste still quite
raw with the flour.
815
00:46:53,840 --> 00:46:57,520
It was a beautiful looking dish
and it promised a lot,
816
00:46:57,520 --> 00:47:00,040
but for me it just didn't quite
hit the mark.
817
00:47:01,800 --> 00:47:04,160
The sauce is very, very thick.
818
00:47:04,160 --> 00:47:06,800
I was expecting layers of spicing.
819
00:47:06,800 --> 00:47:09,120
It definitely needs more seasoning
in there.
820
00:47:10,680 --> 00:47:15,760
Bruleed lemon curd tart with
a blackberry and bay leaf sauce.
821
00:47:15,760 --> 00:47:17,560
I love those woody herbs.
822
00:47:17,560 --> 00:47:19,480
But the bay leaf, if left in there
too long,
823
00:47:19,480 --> 00:47:22,520
could really sort of almost
overpower it.
824
00:47:22,520 --> 00:47:25,120
It's got just the right
amount of bay that I wanted.
825
00:47:26,440 --> 00:47:30,840
With pastry, obviously, you expect
it to be nice and buttery and flaky.
826
00:47:30,840 --> 00:47:32,240
No soggy bottoms.
827
00:47:34,160 --> 00:47:37,200
How she's going to make a lemon curd
without eggs, I'm not quite sure,
828
00:47:37,200 --> 00:47:38,560
but I'm interested to see.
829
00:47:40,920 --> 00:47:43,040
I like the colours here.
Good.
830
00:47:43,040 --> 00:47:44,080
So do I.
831
00:47:47,280 --> 00:47:49,480
Let's go, Charlotte.
Let's go.
832
00:47:56,720 --> 00:48:01,160
Charlotte's dessert is a brulee
lemon curd tart, topped with fresh
833
00:48:01,160 --> 00:48:04,880
blackberries, on a blackberry
and bay leaf sauce.
834
00:48:04,880 --> 00:48:07,160
It is absolutely beautiful.
835
00:48:12,280 --> 00:48:13,720
It's fantastic.
836
00:48:13,720 --> 00:48:15,560
It is sort of lip-smackingly sweet.
837
00:48:15,560 --> 00:48:19,840
But there's also this lovely zing
and freshness to the lemon curd.
838
00:48:19,840 --> 00:48:21,800
The pastry was quite crumbly.
839
00:48:21,800 --> 00:48:25,720
It dissolved in the mouth
and it was a really, really,
840
00:48:25,720 --> 00:48:27,520
really well done dessert.
841
00:48:27,520 --> 00:48:29,640
I would certainly eat the whole
thing.
842
00:48:29,640 --> 00:48:31,280
The blackberry and bay leaf sauce
843
00:48:31,280 --> 00:48:34,200
works fantastically
with the flavours of lemon.
844
00:48:34,200 --> 00:48:37,640
She's really executed it really,
really well.
845
00:48:37,640 --> 00:48:41,120
What's not to like? That dessert
has delivered on both
846
00:48:41,120 --> 00:48:42,400
appearance and flavour.
847
00:48:44,400 --> 00:48:46,600
I'm feeling relieved that
that's over.
848
00:48:46,600 --> 00:48:49,080
My dishes weren't perfect
and I wanted them to be perfect.
849
00:48:49,080 --> 00:48:52,720
But I hope the guest judges will see
that I really tried to be ambitious.
850
00:49:01,720 --> 00:49:04,600
Some real classic, classic
flavours on the plate.
851
00:49:04,600 --> 00:49:07,160
Pan-fried sea bream and a sauce
vierge.
852
00:49:09,560 --> 00:49:12,240
It's quite a simple dish,
essentially, but there's
853
00:49:12,240 --> 00:49:15,800
nowhere to hide.
And it's all about fish cookery.
854
00:49:15,800 --> 00:49:17,800
That's lovely, my friend.
Good job.
855
00:49:20,880 --> 00:49:24,560
I hope that sauce vierge adds a nice
pop of freshness to the dish.
856
00:49:24,560 --> 00:49:28,720
I want enough acidity in there
to kind of really make it sing.
857
00:49:28,720 --> 00:49:31,080
This is so hard.
So hard.
858
00:49:32,400 --> 00:49:34,320
Anything else to go on the plate
after this? No.
859
00:49:34,320 --> 00:49:36,600
You need to get that out and then
come back for your fondant.
860
00:49:36,600 --> 00:49:37,920
This is where I drop the plate.
861
00:49:37,920 --> 00:49:40,000
Don't do that. Beautiful dish,
my friend.
862
00:49:40,000 --> 00:49:41,400
Thank you. Well done, James.
863
00:49:46,200 --> 00:49:48,080
Hello. Hello. Hello.
864
00:49:51,280 --> 00:49:52,440
I'm James.
865
00:49:52,440 --> 00:49:57,320
I've cooked you pan-fried sea bream
with sauteed potatoes,
866
00:49:57,320 --> 00:50:02,000
pancetta and spring onions, with
a sauce vierge.
867
00:50:02,000 --> 00:50:03,560
Right. I hope you enjoy it.
868
00:50:03,560 --> 00:50:06,360
It smells lovely, James. Thank you.
Thank you. Lovely.
869
00:50:11,560 --> 00:50:14,520
It's absolutely stunning.
870
00:50:14,520 --> 00:50:18,760
I love the acid that comes
from the sauce vierge, and the fish
871
00:50:18,760 --> 00:50:20,160
cookery is just perfect.
872
00:50:20,160 --> 00:50:24,440
It's so juicy and it just falls
to pieces.
873
00:50:24,440 --> 00:50:27,520
I love that taste of the spring
onions, bacon and the potatoes.
874
00:50:27,520 --> 00:50:29,360
I think that really works
well together.
875
00:50:29,360 --> 00:50:32,440
And then these little darts of
tomato just, you know, giving
876
00:50:32,440 --> 00:50:34,080
you a bit of freshness in there.
877
00:50:34,080 --> 00:50:36,840
It's all seasoned perfectly.
878
00:50:36,840 --> 00:50:38,080
I can't fault it.
879
00:50:39,120 --> 00:50:40,880
Mm.
880
00:50:40,880 --> 00:50:42,360
Mm!
881
00:50:42,360 --> 00:50:45,240
This is fantastic!
882
00:50:45,240 --> 00:50:46,760
Well done, James.
883
00:50:46,760 --> 00:50:48,520
I've got no complaint whatsoever.
884
00:50:49,960 --> 00:50:51,920
Right, James.
885
00:50:51,920 --> 00:50:54,080
Chocolate fondant. Yeah.
All good?
886
00:50:54,080 --> 00:50:56,160
All good at the moment.
OK, brilliant.
887
00:50:57,720 --> 00:51:01,120
Chocolate fondant, as we know,
can make you or break
888
00:51:01,120 --> 00:51:02,720
you on MasterChef.
889
00:51:02,720 --> 00:51:06,960
It wants to be sort of set on
the outside, but then really gooey
890
00:51:06,960 --> 00:51:09,560
and like a chocolate river inside.
891
00:51:11,920 --> 00:51:14,800
Espresso syrup, that's going to add
a nice little bitterness
892
00:51:14,800 --> 00:51:18,760
to the dish, I think, which I always
kind of crave in a sweet.
893
00:51:18,760 --> 00:51:21,760
I mean, I just say "put
clotted cream on everything."
894
00:51:21,760 --> 00:51:25,840
I just hope that James absolutely
smashes that fondant.
895
00:51:25,840 --> 00:51:27,000
Not literally.
896
00:51:30,120 --> 00:51:32,440
If they're overcooked,
they're overcooked.
897
00:51:33,920 --> 00:51:35,080
Ah!
898
00:51:37,200 --> 00:51:39,560
Hey! Hey!
899
00:51:39,560 --> 00:51:42,400
Well done, Big Jim.
Proud of you.
900
00:51:42,400 --> 00:51:44,200
I think this looks really smart.
901
00:51:44,200 --> 00:51:46,040
That is fantastic.
902
00:51:46,040 --> 00:51:47,160
Thank you.
903
00:51:52,640 --> 00:51:54,240
Hello again. Hello.
904
00:51:58,080 --> 00:52:03,240
This is chocolate fondant
with a coffee syrup,
905
00:52:03,240 --> 00:52:07,480
Cornish clotted cream and crushed
pistachios.
906
00:52:10,480 --> 00:52:14,480
A little over, the old fondant,
but let's give it a taste.
907
00:52:17,520 --> 00:52:19,880
Oh, James!
908
00:52:19,880 --> 00:52:22,120
Oh, chocolate fondant,
909
00:52:22,120 --> 00:52:25,880
it just always sets you up with
so much anticipation for that kind
910
00:52:25,880 --> 00:52:28,960
of gooey centre.
And he's just not pulled it off.
911
00:52:28,960 --> 00:52:31,360
But one thing I will say
is the flavours
912
00:52:31,360 --> 00:52:33,960
in this dish are fantastic.
913
00:52:33,960 --> 00:52:36,520
Got loads of rich cocoa
and the syrup's lovely.
914
00:52:36,520 --> 00:52:38,480
A lovely coffee
flavour coming through.
915
00:52:38,480 --> 00:52:40,560
I love the little bits of nut
running through it as well
916
00:52:40,560 --> 00:52:42,080
for that bit of texture.
917
00:52:42,080 --> 00:52:44,160
It doesn't matter whether it's cake
or fondant,
918
00:52:44,160 --> 00:52:46,080
I'd happily polish it off.
919
00:52:46,080 --> 00:52:48,200
And the touch of the clotted cream
920
00:52:48,200 --> 00:52:50,800
is just genius because it's proper
smooth.
921
00:52:50,800 --> 00:52:52,440
It brings everything together.
922
00:52:53,880 --> 00:52:57,480
That is not a fondant. That's more
the texture of a chocolate brownie.
923
00:52:57,480 --> 00:53:00,000
However, I find it utterly
delicious.
924
00:53:02,520 --> 00:53:06,440
That was the most stressful
cook I've ever done.
925
00:53:06,440 --> 00:53:12,480
But I also feel quite elated
that I got both dishes out in time.
926
00:53:12,480 --> 00:53:15,280
I don't know what I'm going to do
tonight other than sleep.
927
00:53:16,920 --> 00:53:19,680
All of the cooks should be so proud
of themselves today because I think
928
00:53:19,680 --> 00:53:22,080
we've had some delicious food.
929
00:53:22,080 --> 00:53:25,520
I think the real standout
for me has got to be Vera.
930
00:53:25,520 --> 00:53:27,320
She's so accomplished as a cook.
931
00:53:27,320 --> 00:53:30,200
You would have thought
that she's been a chef for years.
932
00:53:31,800 --> 00:53:34,560
We've got ourselves four
absolutely brilliant cooks.
933
00:53:34,560 --> 00:53:37,160
There were some ups and downs. A few
things didn't quite work out,
934
00:53:37,160 --> 00:53:40,280
but the standard I thought today
was sky-high.
935
00:53:40,280 --> 00:53:43,400
There is a cook of the day
and that cook of the day is Vera.
936
00:53:43,400 --> 00:53:45,200
Lots of skill on show.
937
00:53:45,200 --> 00:53:48,680
Really beautifully presented.
So good, in fact, Natalie in
938
00:53:48,680 --> 00:53:51,960
the dining room today said that she
would give her a job now.
939
00:53:51,960 --> 00:53:53,280
Vera's going through, right?
940
00:53:53,280 --> 00:53:55,960
She's got herself a quarterfinal
place. I'm really, really pleased.
941
00:53:55,960 --> 00:53:58,760
There's somebody else, I think,
in the room today who did
942
00:53:58,760 --> 00:54:00,720
a great job. And that was James.
943
00:54:00,720 --> 00:54:03,160
It was classic food at its best.
944
00:54:03,160 --> 00:54:04,320
Delicious.
945
00:54:04,320 --> 00:54:06,320
Yes, the fondant didn't quite
work out.
946
00:54:06,320 --> 00:54:07,920
However, the flavours
were fantastic.
947
00:54:07,920 --> 00:54:11,120
John, I like his style.
He's going through.
948
00:54:11,120 --> 00:54:15,320
We've got to make a decision now
between David and Charlotte.
949
00:54:15,320 --> 00:54:19,320
And both of them have delivered
one really good course,
950
00:54:19,320 --> 00:54:22,040
and both of them have disappointed
in the other.
951
00:54:22,040 --> 00:54:24,280
David had lovely spicing
on his lamb.
952
00:54:24,280 --> 00:54:26,400
The flavours were good, no doubt
about it.
953
00:54:26,400 --> 00:54:28,560
It just wasn't cooked enough,
as simple as that.
954
00:54:28,560 --> 00:54:32,120
The main course, however,
the gurnard was delicious.
955
00:54:32,120 --> 00:54:35,680
Charlotte gave us a dish inspired
by the street food of Delhi.
956
00:54:35,680 --> 00:54:37,520
Tofu still on the skewer,
957
00:54:37,520 --> 00:54:40,920
I thought the dish looked fantastic,
but actually I found it quite
958
00:54:40,920 --> 00:54:43,600
disappointing in its flavours.
959
00:54:43,600 --> 00:54:45,280
Her dessert was wonderful.
960
00:54:45,280 --> 00:54:48,120
It was stunning in looks
and it was stunning in flavour.
961
00:54:48,120 --> 00:54:50,000
I think it was a great,
great dessert.
962
00:54:52,040 --> 00:54:54,400
It was tougher than I thought
it was going to be.
963
00:54:54,400 --> 00:54:57,360
But I've worked really hard to
get here
964
00:54:57,360 --> 00:54:59,200
and really, really would love
965
00:54:59,200 --> 00:55:01,680
a place in that quarterfinal
more than anything.
966
00:55:03,680 --> 00:55:06,000
Cooking in there today, it's been
such an enjoyable process
967
00:55:06,000 --> 00:55:08,400
and I've learnt a lot and I'd love
to do it again.
968
00:55:18,560 --> 00:55:20,040
Thank you very much indeed.
969
00:55:20,040 --> 00:55:23,560
It's a hard round,
but you were truly impressive.
970
00:55:25,600 --> 00:55:26,920
Three quarterfinal places.
971
00:55:26,920 --> 00:55:30,480
That does mean, sadly, one
of you is leaving us.
972
00:55:34,560 --> 00:55:37,760
Our first quarterfinalist is Vera.
973
00:55:39,400 --> 00:55:41,040
Thank you very much.
974
00:55:41,040 --> 00:55:42,640
Very, very well done.
975
00:55:44,080 --> 00:55:48,560
Our second quarterfinalist is James.
976
00:55:50,280 --> 00:55:51,520
WHISPERED: Well done.
977
00:55:54,480 --> 00:55:55,800
Lovely cookery, mate.
978
00:55:55,800 --> 00:55:57,240
Thank you very much.
979
00:55:59,280 --> 00:56:03,440
Our third and final
quarterfinalist is...
980
00:56:10,440 --> 00:56:12,120
..Charlotte.
981
00:56:12,120 --> 00:56:13,640
Congratulations. Well done.
982
00:56:15,600 --> 00:56:17,680
David, sorry to see you
go, mate.
983
00:56:17,680 --> 00:56:19,640
Thank you very much indeed.
984
00:56:19,640 --> 00:56:21,360
Thanks, David. Thanks.
985
00:56:24,240 --> 00:56:27,760
I'm pretty deflated right now to be
going home, but I've tested myself
986
00:56:27,760 --> 00:56:31,280
and I've learned some new skills,
and I'll take those with me.
987
00:56:33,120 --> 00:56:34,600
Congratulations.
988
00:56:34,600 --> 00:56:36,640
You are MasterChef quarterfinalists.
989
00:56:38,960 --> 00:56:42,240
I think I'm in shock, honestly!
990
00:56:42,240 --> 00:56:45,720
There's nothing in life that
I've experienced that gives
991
00:56:45,720 --> 00:56:48,200
you this much of a high
and this much of a low,
992
00:56:48,200 --> 00:56:50,720
all in the space of about
four hours.
993
00:56:52,240 --> 00:56:56,600
MasterChef quarterfinalist,
it sounds OK.
994
00:56:56,600 --> 00:57:00,240
I think there might be a glass
of red tonight.
995
00:57:01,760 --> 00:57:03,960
I'm super happy.
I still can't quite believe it.
996
00:57:03,960 --> 00:57:06,160
I think it needs a little bit
to sink in.
997
00:57:06,160 --> 00:57:09,560
Now that I've made it this far,
I want to make it all the way.
998
00:57:15,520 --> 00:57:18,360
Next time - it's the quarterfinal,
999
00:57:18,360 --> 00:57:22,680
and Vera, James and Louise
will be joining
1000
00:57:22,680 --> 00:57:25,720
Charlotte, Ecrin and George
to fight
1001
00:57:25,720 --> 00:57:30,640
for their place, cooking for one of
the UK's hottest culinary talents.
1002
00:57:32,040 --> 00:57:36,240
We have 90 seconds. Very,
very last touches.
1003
00:57:36,240 --> 00:57:38,280
I think you're demonstrating
lots of skill here.
1004
00:57:38,280 --> 00:57:41,200
Strawberry and cheese,
who knew?
1005
00:57:41,200 --> 00:57:43,600
You have done a really,
really good job.