1 00:00:02,000 --> 00:00:05,360 It's Comeback Week on MasterChef. 2 00:00:05,360 --> 00:00:07,360 For the first time ever, 3 00:00:07,360 --> 00:00:11,680 ten previous contestants have been given a second chance 4 00:00:11,680 --> 00:00:14,800 to compete for the MasterChef title. 5 00:00:14,800 --> 00:00:17,280 They were good last time. Have they got better? 6 00:00:17,280 --> 00:00:20,360 Can they go further than they did before? 7 00:00:20,360 --> 00:00:24,480 Last time, Farokh and Lyndsey went home. 8 00:00:24,480 --> 00:00:26,160 Take care, guys. Thank you so much. Thank you. 9 00:00:28,680 --> 00:00:34,160 Tonight, five more familiar faces return to redeem themselves 10 00:00:34,160 --> 00:00:36,960 in the MasterChef kitchen. 11 00:00:36,960 --> 00:00:38,800 I can't believe I've been asked to come back. 12 00:00:38,800 --> 00:00:42,640 And it's like another chance to, you know, try and win it. 13 00:00:43,920 --> 00:00:46,080 Am I excited? Of course I am. 14 00:00:46,080 --> 00:00:49,120 This is a dream. Can't you see my smile? 15 00:00:51,000 --> 00:00:53,480 I actually feel more nervous than last time I was on it 16 00:00:53,480 --> 00:00:55,120 because I know what to expect. 17 00:00:56,520 --> 00:00:59,280 Anything is possible. So, come back, 18 00:00:59,280 --> 00:01:01,560 try and try again, really. 19 00:01:01,560 --> 00:01:06,120 I feel a bit, um, scared, nervous, but excited. 20 00:01:06,120 --> 00:01:09,320 But I'd love to go all the way this time. 21 00:01:09,320 --> 00:01:10,440 It's their second chance. 22 00:01:10,440 --> 00:01:12,360 They've come in here with a real point to prove, John. 23 00:01:12,360 --> 00:01:14,640 It's going to be mega competitive. 24 00:01:14,640 --> 00:01:16,400 I say - bring it on! 25 00:01:28,960 --> 00:01:31,560 GREGG LAUGHS 26 00:01:34,800 --> 00:01:36,600 Oh, how wonderful. 27 00:01:36,600 --> 00:01:39,920 Great to see you back here in the MasterChef kitchen. 28 00:01:39,920 --> 00:01:41,960 Welcome to Comeback Week. 29 00:01:43,360 --> 00:01:45,360 You know what this competition is all about. 30 00:01:45,360 --> 00:01:48,240 I remember we fell in love with your food last time. 31 00:01:48,240 --> 00:01:50,360 Can you make it even better? 32 00:01:50,360 --> 00:01:52,720 Can you go one stage further? 33 00:01:54,200 --> 00:01:56,800 Now, this, your first challenge, 34 00:01:56,800 --> 00:01:58,760 is to cook for us two courses - 35 00:01:58,760 --> 00:02:01,200 a main course and a dessert. 36 00:02:01,200 --> 00:02:05,800 Now, those two courses should show us something about you as a cook. 37 00:02:05,800 --> 00:02:10,280 But also, it may be a chance for you to make up for the mistakes 38 00:02:10,280 --> 00:02:13,320 you made that knocked you out of the competition last time. 39 00:02:13,320 --> 00:02:15,080 Redeem yourself. 40 00:02:18,080 --> 00:02:19,560 We wish you the very best of luck. 41 00:02:19,560 --> 00:02:21,160 Two great courses, please. 42 00:02:21,160 --> 00:02:23,640 One hour, 45 minutes. 43 00:02:23,640 --> 00:02:25,000 Let's cook. 44 00:02:35,000 --> 00:02:37,680 Coming back in here, it was actually really nice. 45 00:02:37,680 --> 00:02:40,600 I'm obviously bricking it, but it was really nice. 46 00:02:40,600 --> 00:02:43,760 36-year-old Natasha works in fashion 47 00:02:43,760 --> 00:02:47,000 and delighted the judges in 2020... 48 00:02:47,000 --> 00:02:49,280 I think, for a home cook, this is really, really interesting, 49 00:02:49,280 --> 00:02:51,040 and actually quite exciting. 50 00:02:51,040 --> 00:02:54,120 ..with her unusual flavour combinations... 51 00:02:54,120 --> 00:02:57,200 That carrot and chocolate puree, I love. 52 00:02:57,200 --> 00:02:58,880 Well, I never. 53 00:02:58,880 --> 00:03:02,080 ..narrowly missing out on a semifinal place. 54 00:03:02,080 --> 00:03:06,880 The first thing I get is mango, and then I bite into venison. 55 00:03:06,880 --> 00:03:08,680 I don't think it belongs. 56 00:03:10,080 --> 00:03:13,160 She is definitely a talent and she is definitely daring. 57 00:03:13,160 --> 00:03:16,520 But that daring used to border danger. 58 00:03:17,560 --> 00:03:20,760 This time round, I don't think I have any specific tactics. 59 00:03:20,760 --> 00:03:22,920 I just will continue to be myself. 60 00:03:24,200 --> 00:03:26,240 Completely just...just be me. 61 00:03:29,240 --> 00:03:31,040 Natasha, lovely to see you again. 62 00:03:31,040 --> 00:03:34,040 What have you been up to since we last saw you? 63 00:03:34,040 --> 00:03:35,880 Well, I actually got married two weeks ago. 64 00:03:35,880 --> 00:03:38,480 Hey, congratulations. Thank you. 65 00:03:38,480 --> 00:03:41,320 And I've got an 18-month-old little girl now, 66 00:03:41,320 --> 00:03:43,880 so she's been my little tester running around. 67 00:03:43,880 --> 00:03:46,040 Now you've got two courses. We've got a dessert and a main course. 68 00:03:46,040 --> 00:03:47,280 What are your two courses? 69 00:03:47,280 --> 00:03:49,760 It's my Tasha's Bit Of Turf And Surf. 70 00:03:49,760 --> 00:03:53,120 So veal chop with a prawn. 71 00:03:53,120 --> 00:03:55,320 That will be with gnudi. 72 00:03:55,320 --> 00:03:58,400 So gnudi is a form of gnocchi. 73 00:03:58,400 --> 00:04:01,320 But it's made from ricotta rather than potato. 74 00:04:01,320 --> 00:04:04,000 And a paprika and cream sauce. 75 00:04:07,000 --> 00:04:09,920 We've got a veal chop, which she needs to pan-fry nice 76 00:04:09,920 --> 00:04:11,480 and crispy on the outside, 77 00:04:11,480 --> 00:04:13,760 but still be lovely and pink through the middle. 78 00:04:13,760 --> 00:04:16,960 All I hope is that the prawn has still got a bit of a snap 79 00:04:16,960 --> 00:04:20,840 to it almost, so it doesn't go cotton woolly and fluffy. 80 00:04:20,840 --> 00:04:22,600 On the side, we've got gnudi. 81 00:04:22,600 --> 00:04:24,680 That's going to be flavoured with lemon. 82 00:04:24,680 --> 00:04:26,240 Lemon and veal - lovely. 83 00:04:26,240 --> 00:04:27,800 Lemon and prawn - perfect. 84 00:04:27,800 --> 00:04:30,400 I hope it doesn't fall apart. 85 00:04:30,400 --> 00:04:31,840 Fingers crossed. 86 00:04:33,480 --> 00:04:34,800 Dessert from you? 87 00:04:34,800 --> 00:04:36,840 Coffee and coconut mille-feuille 88 00:04:36,840 --> 00:04:40,800 with a pistachio, dark chocolate and apricot crumb. 89 00:04:40,800 --> 00:04:42,720 Do a big portion, Natasha, could you? 90 00:04:42,720 --> 00:04:45,040 I think it might be, to be fair. 91 00:04:46,680 --> 00:04:50,360 Natasha is trying to improve upon that dish 92 00:04:50,360 --> 00:04:52,880 that I was so impressed with the last time she cooked for us. 93 00:04:52,880 --> 00:04:55,040 The mille-feuille is superb. 94 00:04:55,040 --> 00:04:56,280 I think it's an absolute delight. 95 00:04:57,840 --> 00:04:59,680 That's a lot to live up to. 96 00:04:59,680 --> 00:05:03,800 In between the layers of buttery puff pastry, we've got coffee mousse 97 00:05:03,800 --> 00:05:06,200 and we've got coconut mousse. Mate, come on. 98 00:05:06,200 --> 00:05:08,160 Bring it on. That's beautiful. 99 00:05:08,160 --> 00:05:11,880 Right now, I'm almost passing out with anticipation. 100 00:05:14,200 --> 00:05:17,760 Oh, my God. I'm...I'm nerve-racked, to be honest. 101 00:05:17,760 --> 00:05:21,320 How do you cut stuff when you're shaking so much? 102 00:05:21,320 --> 00:05:26,680 Medical secretary Linda from North Wales competed in 2023... 103 00:05:26,680 --> 00:05:28,960 Hello. Hi, Linda. 104 00:05:28,960 --> 00:05:30,960 Lovely to meet you both. 105 00:05:30,960 --> 00:05:32,200 I'm a big fan. 106 00:05:33,280 --> 00:05:36,200 ..and reached Knockout Week with her Middle Eastern-inspired 107 00:05:36,200 --> 00:05:37,680 savoury dishes... 108 00:05:37,680 --> 00:05:40,040 Nice cookery, Linda. Thank you. 109 00:05:40,040 --> 00:05:42,560 ..and classic desserts. 110 00:05:42,560 --> 00:05:44,520 Dib-dab, that's fab. 111 00:05:44,520 --> 00:05:45,960 LAUGHTER 112 00:05:45,960 --> 00:05:47,800 Linda, what a wonderful personality. 113 00:05:47,800 --> 00:05:51,120 Big smile on her face. Full of grins. Full of giggles. 114 00:05:51,120 --> 00:05:53,960 Have you...? Oh! 115 00:05:53,960 --> 00:05:56,200 Oh, my God. Oh, my God. 116 00:05:56,200 --> 00:05:59,560 The thing is, right at the last minute, she slipped up. 117 00:05:59,560 --> 00:06:02,920 To me, this is just sardines on toast that I might have on 118 00:06:02,920 --> 00:06:06,480 a Saturday afternoon while the rugby's on. OK. 119 00:06:06,480 --> 00:06:10,520 What I want from Linda now is a little bit more elegance. 120 00:06:11,600 --> 00:06:16,360 When I left the competition last time, I was devastated. 121 00:06:16,360 --> 00:06:19,680 I knew in my heart I hadn't done enough. 122 00:06:19,680 --> 00:06:22,080 So I want to do better this time. 123 00:06:24,080 --> 00:06:26,480 What have you been up to since we last saw you, Linda? 124 00:06:26,480 --> 00:06:29,360 I made some food for charity, but it was more I was doing 125 00:06:29,360 --> 00:06:32,120 a calendar - a naked calendar. 126 00:06:32,120 --> 00:06:33,680 LINDA LAUGHS 127 00:06:33,680 --> 00:06:37,520 Me and 16 women did a naked calendar for breast cancer. 128 00:06:37,520 --> 00:06:40,040 You know, it's not like really everything out for show. 129 00:06:40,040 --> 00:06:42,920 You know, it's subtle. You are extraordinary. 130 00:06:42,920 --> 00:06:44,840 Oh, thank you. You've got a great smile on your face. 131 00:06:44,840 --> 00:06:46,760 So brilliant to have you back. Thank you. 132 00:06:46,760 --> 00:06:48,120 So, what are you going to cook for us? 133 00:06:48,120 --> 00:06:52,400 So I'm going to cook sea bass with a chorizo crumb, 134 00:06:52,400 --> 00:06:56,200 some courgette puree and a fennel veloute. 135 00:06:56,200 --> 00:06:59,800 I wanted to cook fish because of my disaster of sardines, 136 00:06:59,800 --> 00:07:03,960 which my husband will never hear the end of, because it was his idea. 137 00:07:03,960 --> 00:07:09,400 And for dessert, I'm going to do an orange blossom cake 138 00:07:09,400 --> 00:07:13,840 with some cream cheese and an orange gel. 139 00:07:13,840 --> 00:07:15,120 Fantastic. 140 00:07:17,160 --> 00:07:20,920 Now, main course, we've got steamed sea bass, which is going to be quite 141 00:07:20,920 --> 00:07:24,880 soft, in a veloute, which is going to be velvety, with a puree, 142 00:07:24,880 --> 00:07:27,640 which is also going to be soft, with some pickled cucumbers, 143 00:07:27,640 --> 00:07:30,160 which is just going to have a small bite to it. 144 00:07:30,160 --> 00:07:33,400 The little bit of spice we've got is a chorizo crumb. 145 00:07:33,400 --> 00:07:35,680 It could be really, really elegant. I hope it is. 146 00:07:35,680 --> 00:07:37,640 Texture is my main concern. 147 00:07:38,680 --> 00:07:41,040 Oh, you're joking me. 148 00:07:41,040 --> 00:07:42,640 They've burnt. 149 00:07:42,640 --> 00:07:46,040 I thought it was off, and it was on. 150 00:07:46,040 --> 00:07:47,640 I'll have to do it again. 151 00:07:47,640 --> 00:07:49,560 SHE EXHALES 152 00:07:49,560 --> 00:07:52,360 Dessert, she's going to make us an orange blossom cake 153 00:07:52,360 --> 00:07:54,920 because the last time she cooked with orange blossom, 154 00:07:54,920 --> 00:07:56,000 we couldn't taste it. 155 00:07:56,000 --> 00:07:58,280 I'm not getting any flavour of orange blossom. 156 00:07:59,800 --> 00:08:01,920 I want to be able to taste the orange blossom. 157 00:08:03,120 --> 00:08:05,960 Let's just shove it in and hope for the best. 158 00:08:05,960 --> 00:08:08,920 And then the cream cheese. I get that. Very much the tartness, 159 00:08:08,920 --> 00:08:12,000 the sourness you get in a cheesecake. And then an orange gel. 160 00:08:12,000 --> 00:08:14,240 That's really going to show some technique, 161 00:08:14,240 --> 00:08:15,640 because that's not easy to do. 162 00:08:15,640 --> 00:08:18,000 See, why is that one on? 163 00:08:18,000 --> 00:08:19,240 SHE LAUGHS 164 00:08:19,240 --> 00:08:22,040 You've had 25 minutes. 165 00:08:22,040 --> 00:08:24,640 Right. What the hell am I doing? 166 00:08:24,640 --> 00:08:29,040 Personal trainer Cliodhna faced the competition in 2023... 167 00:08:29,960 --> 00:08:31,800 This could be my chance at redemption. 168 00:08:31,800 --> 00:08:34,680 It's just I need to make sure I really work hard now, like, keep 169 00:08:34,680 --> 00:08:37,120 to the time constraints and pull it all off. 170 00:08:37,120 --> 00:08:40,760 ..impressing with her twists on the classics. 171 00:08:40,760 --> 00:08:43,680 I've got to tell you. I'd pay for that in a restaurant. 172 00:08:43,680 --> 00:08:45,720 Oh, thank you. 173 00:08:45,720 --> 00:08:50,440 What I did admire about Cliodhna is her ability to keep soldiering on 174 00:08:50,440 --> 00:08:53,240 when things were going wrong. 175 00:08:53,240 --> 00:08:54,600 SHE GASPS 176 00:08:54,600 --> 00:08:57,040 She had a chocolate tart that did not work out 177 00:08:57,040 --> 00:08:58,600 how she wanted it to. 178 00:09:00,280 --> 00:09:02,040 But she persevered. 179 00:09:02,040 --> 00:09:04,960 Right, come on. I can put one good plate of food together. 180 00:09:04,960 --> 00:09:08,680 That sort of attitude can take you a very, very long way. 181 00:09:10,200 --> 00:09:14,520 I was absolutely gutted to not get a quarterfinalist place last year. 182 00:09:14,520 --> 00:09:17,320 It was within touching distance, but unfortunately I just didn't do 183 00:09:17,320 --> 00:09:18,440 enough on the day. 184 00:09:18,440 --> 00:09:22,400 So, hopefully, this year I can redeem myself and get there. 185 00:09:25,800 --> 00:09:27,720 Cliodhna, you've got two courses to cook for us. 186 00:09:27,720 --> 00:09:32,320 Yeah, so I'm doing smoked salmon and spinach-filled pasta with 187 00:09:32,320 --> 00:09:35,880 a lemon and garlic reduction, dill oil and samphire. 188 00:09:35,880 --> 00:09:39,560 And then, for my dessert, I'm doing my infamous chocolate tart 189 00:09:39,560 --> 00:09:42,040 that burst all over the microwave last time I was here 190 00:09:42,040 --> 00:09:44,080 and sent me home. 191 00:09:44,080 --> 00:09:49,960 You stood in that room as the tart literally collapsed in your hand 192 00:09:49,960 --> 00:09:51,480 and it came across your hand, 193 00:09:51,480 --> 00:09:53,880 and you didn't even shed a tear. 194 00:09:53,880 --> 00:09:56,840 No. So chocolate tart for redemption? Yes. 195 00:09:56,840 --> 00:09:59,440 What are you hoping to show us now that you didn't show us before? 196 00:09:59,440 --> 00:10:01,720 Two portions of dessert, definitely. 197 00:10:04,360 --> 00:10:07,960 Cliodhna is doing a filled pasta, and they're technically challenging. 198 00:10:07,960 --> 00:10:09,720 I don't know why I signed myself up for this again. 199 00:10:09,720 --> 00:10:11,120 I can't breathe. 200 00:10:12,520 --> 00:10:15,360 Inside that, she's got a mixture of salmon that's lightly smoked 201 00:10:15,360 --> 00:10:17,080 and ricotta and spinach. 202 00:10:17,080 --> 00:10:19,880 She's got to be gentle with it, gentle when she works it, gentle 203 00:10:19,880 --> 00:10:21,680 when she cooks it. When we cut in, 204 00:10:21,680 --> 00:10:23,720 that needs to be beautifully smooth. 205 00:10:23,720 --> 00:10:26,440 If that's grainy, she's overdone it. 206 00:10:26,440 --> 00:10:28,160 Come on. 207 00:10:28,160 --> 00:10:30,800 So we've got our chocolate tart. We've got our pistachio cream. 208 00:10:30,800 --> 00:10:32,640 But she's going to jazz it up a little bit more 209 00:10:32,640 --> 00:10:35,640 and she's putting cherries in with that chocolate tart. 210 00:10:35,640 --> 00:10:38,120 Chocolate, cherry and pistachio. 211 00:10:38,120 --> 00:10:41,520 Oh, yes, please. I love those flavours. 212 00:10:41,520 --> 00:10:43,520 Just got to hope that two of those little tarts 213 00:10:43,520 --> 00:10:45,520 are both perfect. Fingers crossed for her, 214 00:10:45,520 --> 00:10:48,040 because she had a nightmare with one before. 215 00:10:48,040 --> 00:10:49,480 SHE EXHALES 216 00:10:49,480 --> 00:10:51,640 You are halfway, guys! 217 00:10:51,640 --> 00:10:53,080 Halfway! 218 00:10:54,680 --> 00:10:56,480 It's great to be back in the kitchen. 219 00:10:56,480 --> 00:11:00,000 It feels like it's home. I'm glad to be back. 220 00:11:00,000 --> 00:11:04,440 Born and raised in India, 46-year-old head of customer success 221 00:11:04,440 --> 00:11:07,240 Ajay brought his South Indian flavours 222 00:11:07,240 --> 00:11:10,720 to the MasterChef kitchen in 2019. 223 00:11:10,720 --> 00:11:15,240 I love the creamy coconut milk sauce that you've got. 224 00:11:15,240 --> 00:11:18,360 It's really well spiced, it's really well seasoned 225 00:11:18,360 --> 00:11:20,400 and I like it a lot. 226 00:11:20,400 --> 00:11:22,840 When we saw him last time, it was the influence from his mum, 227 00:11:22,840 --> 00:11:25,440 who was the cook at home. He has got what it takes. 228 00:11:25,440 --> 00:11:26,760 He's flavours are wonderful. 229 00:11:26,760 --> 00:11:31,720 Lots of chilli, lots of fruit, lots of coconut - fabulous food. 230 00:11:31,720 --> 00:11:33,320 The last time I was in the competition, I made it 231 00:11:33,320 --> 00:11:34,640 to the quarterfinals. 232 00:11:34,640 --> 00:11:39,360 Your farfalle is just a little bit dense. 233 00:11:39,360 --> 00:11:41,440 I am absolutely back here to win. 234 00:11:41,440 --> 00:11:43,200 No questions about that. 235 00:11:44,800 --> 00:11:46,560 What have you been doing in the five years since...? 236 00:11:46,560 --> 00:11:48,040 The first year was quite interesting. 237 00:11:48,040 --> 00:11:52,080 I did plenty of supper clubs, a couple of private dining events, 238 00:11:52,080 --> 00:11:53,480 and then Covid came, 239 00:11:53,480 --> 00:11:56,200 my day job got really busy. But occasionally I do 240 00:11:56,200 --> 00:11:58,800 a cooking lesson or a small event here or there. 241 00:11:58,800 --> 00:12:01,160 How has your cookery changed? 242 00:12:01,160 --> 00:12:03,280 So I think I'm a lot more confident. 243 00:12:03,280 --> 00:12:06,200 I think I know what I want, and I really want to showcase 244 00:12:06,200 --> 00:12:07,960 South of India. That's my passion. 245 00:12:07,960 --> 00:12:13,480 So for the main, I'm doing a rack of lamb with a black pepper sauce, 246 00:12:13,480 --> 00:12:17,600 stir-fried coconut rice, and a coconut chilli 247 00:12:17,600 --> 00:12:19,800 and onion sambal. 248 00:12:19,800 --> 00:12:23,680 Ajay, I don't want to scare you, but we've had some lamb catastrophes 249 00:12:23,680 --> 00:12:26,480 in this competition. This one's going to be brilliant. 250 00:12:28,360 --> 00:12:31,160 We've got a rack of lamb, which he's first poached 251 00:12:31,160 --> 00:12:32,680 in lots and lots of spices. 252 00:12:32,680 --> 00:12:35,640 Then he's going to render the fat, get the skin nice and crispy, 253 00:12:35,640 --> 00:12:37,720 and then roast it. 254 00:12:37,720 --> 00:12:39,920 Black pepper sauce - that should be quite vibrant 255 00:12:39,920 --> 00:12:41,080 and really, really strong. 256 00:12:41,080 --> 00:12:43,400 I think that should be delicious. 257 00:12:43,400 --> 00:12:45,360 Sambal on the side. 258 00:12:45,360 --> 00:12:48,520 Almost like a cross between a sauce and a chutney. 259 00:12:48,520 --> 00:12:50,080 Bring it on, Ajay. 260 00:12:50,080 --> 00:12:52,640 You make it as hot as you like, mate, because that's how we like it. 261 00:12:54,280 --> 00:12:55,440 I am a feeder. 262 00:12:55,440 --> 00:12:58,320 When I was in college in the US, I cooked for all my roommates, 263 00:12:58,320 --> 00:13:00,760 and they all called me Mummy because I fed them. 264 00:13:00,760 --> 00:13:04,160 I want to take now my new recipes and feed all of the UK. 265 00:13:05,800 --> 00:13:07,120 Dessert from Ajay, 266 00:13:07,120 --> 00:13:10,080 we are getting purple carrot and beetroot halwa. 267 00:13:10,080 --> 00:13:13,440 Very, very classic Indian dessert of carrot and beetroot cooked 268 00:13:13,440 --> 00:13:17,280 down with brown soft sugar, which is then wrapped in 269 00:13:17,280 --> 00:13:20,560 a wonton skin. He's baking those and he's serving that with 270 00:13:20,560 --> 00:13:24,680 a white chocolate and cardamom mousse enriched with mascarpone, 271 00:13:24,680 --> 00:13:27,720 and then toasted pistachio nuts across the top. 272 00:13:27,720 --> 00:13:31,360 This mousse... John, I mean, it's rich and it's sweet. 273 00:13:31,360 --> 00:13:33,280 I mean, it might even be too sweet for me. 274 00:13:35,120 --> 00:13:37,360 You have 25 minutes left. 275 00:13:37,360 --> 00:13:38,680 OK? 276 00:13:41,280 --> 00:13:44,360 I'm an excited guy. Calm, excited guy, I like to say. 277 00:13:44,360 --> 00:13:46,200 I've been watching this programme for nearly 20 years. 278 00:13:46,200 --> 00:13:48,880 So, again, it's like reliving the dream all over again. 279 00:13:48,880 --> 00:13:50,640 So it's fun-time Freddie. 280 00:13:50,640 --> 00:13:56,080 Insurance MD Tigi made it to the quarterfinals in 2022. 281 00:13:56,080 --> 00:13:59,080 I remember Tigi made a massive impression as soon as he walked 282 00:13:59,080 --> 00:14:00,280 into this kitchen. 283 00:14:00,280 --> 00:14:02,040 It's, um... 284 00:14:04,160 --> 00:14:07,280 It's a dish that my dad loved, so that's why I made it. 285 00:14:07,280 --> 00:14:09,080 And he passed away three years ago. 286 00:14:09,080 --> 00:14:11,320 Well, I've got to say, mate, I reckon he'd be really proud, 287 00:14:11,320 --> 00:14:14,080 because I think that's absolutely fantastic. 288 00:14:14,080 --> 00:14:17,440 I mean, his food is influenced by West Africa, and that is big 289 00:14:17,440 --> 00:14:20,280 and it's bold and it's exciting. 290 00:14:20,280 --> 00:14:23,200 This is so wonderful and so accomplished. 291 00:14:23,200 --> 00:14:27,520 I wish you sold that by the jar, because I would buy it. 292 00:14:27,520 --> 00:14:31,480 So I left the competition on a dish which was a jerk 293 00:14:31,480 --> 00:14:37,440 sea bass with broccoli and a sweet potato and swede stack. 294 00:14:37,440 --> 00:14:41,160 Unfortunately, it ended up being a swimming pool. 295 00:14:41,160 --> 00:14:43,440 The broccoli, unfortunately, is waterlogged and washes away 296 00:14:43,440 --> 00:14:46,120 all the lovely flavour of the jerk, which is a shame. 297 00:14:46,120 --> 00:14:47,760 And then the stack is not cooked enough. 298 00:14:49,160 --> 00:14:52,960 So my whole situation around now is really changing up that dish 299 00:14:52,960 --> 00:14:55,280 and see what I can do with it and maybe impress upon it. 300 00:14:57,080 --> 00:14:58,360 Tigi, welcome back. 301 00:14:58,360 --> 00:15:00,720 Nice to see you and your scotch bonnet back 302 00:15:00,720 --> 00:15:02,120 in the MasterChef kitchen. 303 00:15:02,120 --> 00:15:03,760 I always bring them with me everywhere I go. 304 00:15:03,760 --> 00:15:05,800 They're like my little friends. I have one on each shoulder. 305 00:15:05,800 --> 00:15:06,960 Why have you come back? 306 00:15:06,960 --> 00:15:09,360 For the last two and a half years, all I've got is abuse 307 00:15:09,360 --> 00:15:10,560 from friends going, 308 00:15:10,560 --> 00:15:12,560 "So you went on MasterChef, and you couldn't cook broccoli." 309 00:15:12,560 --> 00:15:14,080 It's a little bit awkward. 310 00:15:14,080 --> 00:15:17,000 Coming back gives that opportunity to kind of push that to the side. 311 00:15:17,000 --> 00:15:18,680 What are going to make for us? First course, 312 00:15:18,680 --> 00:15:20,960 because I did jerk sea bass last time, I've changed it 313 00:15:20,960 --> 00:15:24,240 so I haven't got my sweet potato and swede stack, so I'm going to do 314 00:15:24,240 --> 00:15:26,680 some sweet potato croquettes instead. 315 00:15:26,680 --> 00:15:29,200 And then on top of that, I'm doing callaloo at the bottom instead 316 00:15:29,200 --> 00:15:32,360 of those swimming-in-water broccoli. 317 00:15:32,360 --> 00:15:35,040 And the sauce? The sauce.. The jerk sauce, same again. 318 00:15:35,040 --> 00:15:36,840 But I've changed it a little bit and made it a little bit tangy 319 00:15:36,840 --> 00:15:39,440 and obviously put some more heat in it as well. Great. 320 00:15:41,040 --> 00:15:43,080 I like the sound of Tigi's fish. Sea bass. 321 00:15:43,080 --> 00:15:45,760 We want crispy skin. I want to see it scored. 322 00:15:45,760 --> 00:15:48,240 Don't let it stick to the pan. Don't burn it. 323 00:15:48,240 --> 00:15:50,080 Don't curl it. 324 00:15:50,080 --> 00:15:52,960 He's going to give us a jerk sauce. Lovely. 325 00:15:52,960 --> 00:15:57,640 Peppery, flavoured with thyme, lots of seasoning, beautiful flavours. 326 00:15:57,640 --> 00:16:00,520 And he's got callaloo underneath the fish, which, 327 00:16:00,520 --> 00:16:02,680 of course, is a strong spinach. 328 00:16:02,680 --> 00:16:05,320 Lovely flavours. Do you know why they're lovely flavours? 329 00:16:05,320 --> 00:16:09,840 Because they are tried and tested famous flavours in the Caribbean. 330 00:16:09,840 --> 00:16:12,960 Did you do any sort of celebration about MasterChef? Yeah, I did. 331 00:16:12,960 --> 00:16:16,160 So obviously, as you can tell, I do like a tattoo occasionally. 332 00:16:16,160 --> 00:16:18,800 So I got a MasterChef tattoo on my leg. 333 00:16:18,800 --> 00:16:20,640 Hang on. Hang on. Is it...? 334 00:16:20,640 --> 00:16:23,880 Is it the M or...? It's the M, yeah. It's not me and John? 335 00:16:23,880 --> 00:16:26,560 No, it's not. That would be weird, wouldn't it? 336 00:16:26,560 --> 00:16:28,080 A little bit weird. 337 00:16:30,960 --> 00:16:33,840 Dessert from Tigi - we're getting a key lime pie. 338 00:16:33,840 --> 00:16:37,560 He's using digestive biscuits to make a buttery biscuit base. 339 00:16:37,560 --> 00:16:41,600 Nice and sharp, almost like a lime custard inside a tart. 340 00:16:41,600 --> 00:16:45,320 He's also making a ginger curd to go on the side, and then shavings 341 00:16:45,320 --> 00:16:47,600 of coconut, which he's going to toast to go across the top 342 00:16:47,600 --> 00:16:48,840 of the whole thing. 343 00:16:48,840 --> 00:16:51,360 Cleverly, he's making little individual key lime pies. 344 00:16:51,360 --> 00:16:54,480 So there's no reason why, as long as that base is nicely set, 345 00:16:54,480 --> 00:16:57,520 that he can't be able to bring them out and they should hold together. 346 00:16:57,520 --> 00:16:59,200 HE SIGHS 347 00:16:59,200 --> 00:17:02,560 OK! Listen, you've got 15 minutes left. 348 00:17:05,240 --> 00:17:06,560 You're going to put that in the pan? 349 00:17:06,560 --> 00:17:10,520 Yes, because I want to baste it and I want the pepper sauce on it. 350 00:17:12,040 --> 00:17:15,600 OK, there we go. Let's get the butter in there. 351 00:17:15,600 --> 00:17:17,360 I've forgotten something in the cake. 352 00:17:17,360 --> 00:17:18,760 I can't believe it. 353 00:17:19,840 --> 00:17:21,520 Butter. 354 00:17:21,520 --> 00:17:23,320 Oh, well. What can I do now? 355 00:17:23,320 --> 00:17:25,080 I can't make another one! 356 00:17:25,080 --> 00:17:28,000 I knew there was something wrong with that cake. 357 00:17:28,000 --> 00:17:30,360 Oh! Linda! 358 00:17:50,360 --> 00:17:52,160 Well done, you, with those. I don't want to scare you. 359 00:17:52,160 --> 00:17:55,280 You've got three minutes. Everybody, three minutes, please! 360 00:17:57,200 --> 00:18:00,640 Oh, no. What's happened there? 361 00:18:00,640 --> 00:18:03,040 It's stuck to the bottom. 362 00:18:03,040 --> 00:18:04,480 Nightmare. 363 00:18:05,840 --> 00:18:07,160 Oh! 364 00:18:09,400 --> 00:18:10,720 What a nightmare. 365 00:18:15,120 --> 00:18:16,360 You've got 90 seconds. 366 00:18:16,360 --> 00:18:18,720 There's a couple of you here are in a bit of trouble. 367 00:18:18,720 --> 00:18:22,440 90 seconds. Let's go, go, go, go, go. 368 00:18:22,440 --> 00:18:24,040 SHE EXHALES 369 00:18:26,320 --> 00:18:27,920 Final touches, please. 370 00:18:30,400 --> 00:18:32,840 Stop! Time is well and truly up. 371 00:18:32,840 --> 00:18:34,600 Well done, everybody. 372 00:18:39,960 --> 00:18:42,600 Linda, please. 373 00:18:42,600 --> 00:18:47,720 Last time, medical secretary Linda was knocked out on a fish dish. 374 00:18:47,720 --> 00:18:49,600 Looking to redeem herself, 375 00:18:49,600 --> 00:18:52,640 she's cooked steamed sea bass, 376 00:18:52,640 --> 00:18:54,960 topped with a chorizo crumb, 377 00:18:54,960 --> 00:18:57,360 served with a courgette puree, 378 00:18:57,360 --> 00:19:01,000 pickled cucumber, fennel veloute 379 00:19:01,000 --> 00:19:02,520 and dill oil. 380 00:19:07,200 --> 00:19:12,920 Your fish is going a little bit over, but I wouldn't send it back. 381 00:19:12,920 --> 00:19:16,120 The crumb across the top, I think, is absolutely delightful. 382 00:19:16,120 --> 00:19:17,680 The courgette puree. 383 00:19:17,680 --> 00:19:20,680 I love the vibrancy of the colour, but I feel it could do with a little 384 00:19:20,680 --> 00:19:23,840 bit more seasoning, maybe a tiny bit of acid. OK. 385 00:19:23,840 --> 00:19:27,800 I think the dish is too wet, and I'm happy to have both sauces. 386 00:19:27,800 --> 00:19:30,040 I think we could just do with half the amount. 387 00:19:30,040 --> 00:19:33,480 But your fennel veloute is absolutely delicious. 388 00:19:33,480 --> 00:19:36,480 Oh, thank you. Really, really creamy. 389 00:19:36,480 --> 00:19:39,040 A little bit of the aniseed from the fennel, but more aniseed 390 00:19:39,040 --> 00:19:40,840 sweetness coming from the dill oil. 391 00:19:40,840 --> 00:19:42,600 Nice touches. 392 00:19:42,600 --> 00:19:44,480 Not perfect. 393 00:19:44,480 --> 00:19:46,600 Let's go to dessert, shall we? 394 00:19:46,600 --> 00:19:51,160 Reinventing her orange blossom dessert from 2023, 395 00:19:51,160 --> 00:19:56,200 Linda has served orange blossom cake with mascarpone cream, 396 00:19:56,200 --> 00:19:57,880 topped with orange gel. 397 00:19:59,160 --> 00:20:00,760 Oh. 398 00:20:00,760 --> 00:20:02,760 Your sponge is a little bit dense, a little bit dry. 399 00:20:02,760 --> 00:20:04,560 What's happened? I forgot to put butter in. 400 00:20:04,560 --> 00:20:07,120 You forgot to put the butter in? I can't believe it. 401 00:20:13,360 --> 00:20:15,560 I get the orange blossom coming through the sponge. 402 00:20:15,560 --> 00:20:17,560 I do. I think that's really quite delightful. 403 00:20:17,560 --> 00:20:20,440 I think the amount you've got in there is absolutely right. 404 00:20:20,440 --> 00:20:23,280 The orange gel, which is sweet orange, like orange juice. 405 00:20:23,280 --> 00:20:26,120 And then the top, the rind, with that orange marmalade flavour. 406 00:20:26,120 --> 00:20:28,280 I think that's great. 407 00:20:28,280 --> 00:20:30,080 The sponge is too dry. You know that. 408 00:20:30,080 --> 00:20:31,520 You haven't put the butter in. 409 00:20:31,520 --> 00:20:36,320 But I love, love, love that cream cheese with that orange gel. 410 00:20:36,320 --> 00:20:39,560 Because you've deliberately not made it too sweet at all. 411 00:20:39,560 --> 00:20:41,520 It's almost refreshing. 412 00:20:41,520 --> 00:20:44,760 What a lovely combination to put on a sweetened sponge. 413 00:20:47,800 --> 00:20:51,160 Relief that that's over, to be fair. 414 00:20:52,520 --> 00:20:57,160 There was parts of it they weren't too happy with, but on the whole 415 00:20:57,160 --> 00:20:59,480 I got good feedback, so... 416 00:21:01,480 --> 00:21:06,520 Garmin technician Natasha's main is pan-fried veal, 417 00:21:06,520 --> 00:21:09,000 grilled paprika prawn, 418 00:21:09,000 --> 00:21:12,320 gnudi - a fried ricotta and lemon dumpling - sauteed 419 00:21:12,320 --> 00:21:14,320 in seaweed butter, 420 00:21:14,320 --> 00:21:17,720 kale, parsley crumb, 421 00:21:17,720 --> 00:21:21,040 served with a buttermilk and smoked paprika sauce. 422 00:21:26,720 --> 00:21:28,800 Your veal is beautiful. 423 00:21:28,800 --> 00:21:30,720 You've got some texture on the outside. 424 00:21:30,720 --> 00:21:34,640 It's still pink in the middle. It's absolutely lovely. 425 00:21:34,640 --> 00:21:37,040 Your prawn at one end is cooked, the thinner end. The thicker end 426 00:21:37,040 --> 00:21:40,960 needs more cookery. We're talking about a minute. 427 00:21:40,960 --> 00:21:45,960 I do love the smoky paprika coming through that cream sauce. 428 00:21:45,960 --> 00:21:48,000 It builds up that flavour. 429 00:21:48,000 --> 00:21:51,120 It's subtle, which is lovely, but the sweet smokiness 430 00:21:51,120 --> 00:21:54,800 and the pepperiness... You can tell in my voice. It's catching me now. 431 00:21:54,800 --> 00:21:57,360 Your gnudi are quite firm. 432 00:21:57,360 --> 00:21:58,720 In fact, they're very firm. 433 00:21:58,720 --> 00:22:01,480 A real gnudi literally dissolves in your mouth. 434 00:22:01,480 --> 00:22:05,120 It's literally ricotta with a little shell around the outside. 435 00:22:05,120 --> 00:22:08,840 But the softness of the veal, the crunch coming from that kale, 436 00:22:08,840 --> 00:22:10,240 I think that's great. 437 00:22:10,240 --> 00:22:12,840 I think you've done a pretty good job. Thank you. 438 00:22:14,360 --> 00:22:18,640 Hoping to build on the success of her mille-feuille last time, 439 00:22:18,640 --> 00:22:23,240 Natasha's dessert is puff pastry filled with layers of coffee 440 00:22:23,240 --> 00:22:25,080 and coconut mousse, 441 00:22:25,080 --> 00:22:27,960 topped with a pistachio, apricot, chocolate 442 00:22:27,960 --> 00:22:29,480 and coconut crumb. 443 00:22:34,480 --> 00:22:37,640 Lovely, thin puff pastry. 444 00:22:37,640 --> 00:22:39,920 And in between that, the creaminess 445 00:22:39,920 --> 00:22:43,960 of bitter coffee and then mellow, sweet coconut. 446 00:22:43,960 --> 00:22:45,880 And I am so very happy. 447 00:22:45,880 --> 00:22:47,200 Really well made. 448 00:22:47,200 --> 00:22:49,600 Beautiful textures. Beautiful flavours. Well done, you. 449 00:22:49,600 --> 00:22:50,760 Thank you. 450 00:22:50,760 --> 00:22:54,200 The bit across the top, the dried apricots, pistachios, the chocolate 451 00:22:54,200 --> 00:22:57,560 and the coconut, tastes to me like a thing that is supposed 452 00:22:57,560 --> 00:22:59,360 to be really good for you, but you actually know is 453 00:22:59,360 --> 00:23:00,680 a little bit naughty. 454 00:23:00,680 --> 00:23:02,640 And I quite like that. 455 00:23:02,640 --> 00:23:06,120 The dessert is as good as it was last time, so thank you very much. 456 00:23:06,120 --> 00:23:07,360 Thank you. 457 00:23:08,960 --> 00:23:10,520 It was no easier the second time round. 458 00:23:10,520 --> 00:23:12,400 If anything, it was harder because you're trying 459 00:23:12,400 --> 00:23:13,640 to prove a point. 460 00:23:13,640 --> 00:23:17,800 I had to focus, bring my A-game. And, yeah, some minor faults, 461 00:23:17,800 --> 00:23:19,960 but we're all human. I'm happy. 462 00:23:21,520 --> 00:23:26,440 Head of customer success Ajay has served South Indian spiced lamb 463 00:23:26,440 --> 00:23:32,560 chops, coconut rice, a chilli, coconut and parsley sambal, 464 00:23:32,560 --> 00:23:34,400 and a black pepper sauce. 465 00:23:39,280 --> 00:23:42,200 Ajay, it gives me great pleasure to announce to you 466 00:23:42,200 --> 00:23:44,840 I think your food is stunning. 467 00:23:44,840 --> 00:23:46,800 That lamb is perfect. 468 00:23:46,800 --> 00:23:51,080 You've got colour on the outside and it's juicy pink in the middle. 469 00:23:51,080 --> 00:23:54,600 That sambal really took me by surprise. 470 00:23:54,600 --> 00:23:59,480 It starts off citrusy, sharp, and then it went coconut-sweet. 471 00:23:59,480 --> 00:24:03,720 And then bits of chilli kept coming in, and I couldn't leave it alone. 472 00:24:03,720 --> 00:24:04,960 Thank you. 473 00:24:04,960 --> 00:24:08,040 I'd pay good money for that main course. 474 00:24:08,040 --> 00:24:09,640 Thank you. I really would. 475 00:24:09,640 --> 00:24:14,400 Your black pepper sauce has the wonderful texture and flavour 476 00:24:14,400 --> 00:24:17,400 of a steak and black pepper sauce when it hits right in the back 477 00:24:17,400 --> 00:24:18,480 of your throat. 478 00:24:18,480 --> 00:24:20,280 Your rice is cooked beautifully. 479 00:24:20,280 --> 00:24:23,640 You've got all these different seeds and flavours. 480 00:24:23,640 --> 00:24:26,000 There is nowhere to hide in this 481 00:24:26,000 --> 00:24:28,880 from spice. It is spiced right to the hilt. 482 00:24:28,880 --> 00:24:30,960 And I love you for it. 483 00:24:30,960 --> 00:24:33,280 I think that's just absolutely fantastic. 484 00:24:33,280 --> 00:24:34,840 Thank you. 485 00:24:36,520 --> 00:24:42,240 For dessert, Ajay has made beetroot and black carrot halwa wontons, 486 00:24:42,240 --> 00:24:45,560 served with a white chocolate and cardamom mousse 487 00:24:45,560 --> 00:24:47,600 and toasted pistachios. 488 00:24:52,800 --> 00:24:54,320 I love your flavours. 489 00:24:54,320 --> 00:24:57,760 I really like that beetroot carrot halwa inside. 490 00:24:57,760 --> 00:25:02,160 But those wonton skins are a bit too hard. 491 00:25:02,160 --> 00:25:03,960 They're a bit too chewy. 492 00:25:03,960 --> 00:25:07,880 And I feel as though the whole thing could do, like, a nice little syrup 493 00:25:07,880 --> 00:25:11,080 on the side to make it really come alive. 494 00:25:11,080 --> 00:25:12,640 I love your mousse. 495 00:25:12,640 --> 00:25:15,280 A little bit of chocolate. Not too sweet. A lot of cream. 496 00:25:15,280 --> 00:25:17,800 Hint of cardamom running through there. With pistachios, 497 00:25:17,800 --> 00:25:20,800 all good. Flavours are great. 498 00:25:20,800 --> 00:25:22,600 The texture of that wonton... 499 00:25:22,600 --> 00:25:24,240 ..I'm not in love with. OK. 500 00:25:26,120 --> 00:25:29,560 I've definitely shown the judges that I'm a much more mature cook. 501 00:25:29,560 --> 00:25:32,160 Last time, I went out in the quarterfinals, this time 502 00:25:32,160 --> 00:25:33,360 they want to pay for my food. 503 00:25:33,360 --> 00:25:36,880 So, hey, that definitely shows I've gone a long way. 504 00:25:38,720 --> 00:25:44,240 In 2023, insurance MD Tigi's sea bass dish sent him home. 505 00:25:44,240 --> 00:25:45,960 To show his improvement, 506 00:25:45,960 --> 00:25:52,480 he's served sea bass, cooked in a jerk sauce, with callaloo 507 00:25:52,480 --> 00:25:54,360 and sweet potato croquettes. 508 00:26:01,440 --> 00:26:03,400 Your fish cookery is perfect. 509 00:26:03,400 --> 00:26:06,880 I mean, it is buttery, soft, and it's flaking. 510 00:26:06,880 --> 00:26:08,800 Your sweet potato croquettes are an inspiration. 511 00:26:08,800 --> 00:26:10,080 I've never had them before. 512 00:26:10,080 --> 00:26:11,840 It's got a really nice soft texture. 513 00:26:11,840 --> 00:26:14,240 With the crispy outside, I think that's lovely. 514 00:26:14,240 --> 00:26:15,520 Thanks. 515 00:26:15,520 --> 00:26:18,440 Good news is everything on that dish is cooked really, really well 516 00:26:18,440 --> 00:26:20,680 and seasoned beautifully. 517 00:26:20,680 --> 00:26:22,440 Callaloo, I love. 518 00:26:22,440 --> 00:26:24,280 It's strong, it's got lovely, sweet 519 00:26:24,280 --> 00:26:26,800 notes going through it and a little bit of spice. 520 00:26:26,800 --> 00:26:29,640 Your friends can no longer give you a hard time about broccoli, 521 00:26:29,640 --> 00:26:32,480 or about soggy sweet potato - your sweet potatoes are ace. 522 00:26:32,480 --> 00:26:34,080 Bad news is... 523 00:26:34,080 --> 00:26:35,920 ..it needs jerk. 524 00:26:35,920 --> 00:26:38,560 You made the sauce - you had a big pot of it. Mm. 525 00:26:38,560 --> 00:26:41,000 It's not there, which is a real shame. 526 00:26:43,320 --> 00:26:46,200 Tigi's dessert is a key lime pie - 527 00:26:46,200 --> 00:26:48,400 a digestive biscuit base... 528 00:26:48,400 --> 00:26:50,720 ..topped with a lime custard, 529 00:26:50,720 --> 00:26:52,720 served with a ginger curd. 530 00:26:53,920 --> 00:26:55,480 Didn't all go to plan, did it? 531 00:26:55,480 --> 00:26:57,920 No. Unfortunately, the desserts... 532 00:26:57,920 --> 00:26:59,760 ..they, er, stuck to the cases, 533 00:26:59,760 --> 00:27:01,440 so I couldn't get them off. 534 00:27:07,200 --> 00:27:09,440 We've got a buttery biscuit base, we've got a slightly sweetened 535 00:27:09,440 --> 00:27:10,880 and cream, slightly citrusy. 536 00:27:10,880 --> 00:27:12,200 But what's really making it for me 537 00:27:12,200 --> 00:27:13,640 is the quality of that curd, 538 00:27:13,640 --> 00:27:16,200 because that's not just ginger, tickly heat - that's also 539 00:27:16,200 --> 00:27:17,720 sharp lime as well... 540 00:27:17,720 --> 00:27:19,840 Yeah. ..and I find it absolutely delightful. 541 00:27:19,840 --> 00:27:23,120 It's not the dish you intended, obviously... No. 542 00:27:23,120 --> 00:27:25,520 ..but I like your flavours and your textures. 543 00:27:25,520 --> 00:27:27,720 Tigi, your flavours are fantastic. 544 00:27:27,720 --> 00:27:29,240 The biscuit's great. 545 00:27:29,240 --> 00:27:30,640 It's not too sweet. 546 00:27:30,640 --> 00:27:32,680 Love the sharpness of the lime in there. 547 00:27:32,680 --> 00:27:35,040 A little bit of sweet sugar coming through it. 548 00:27:35,040 --> 00:27:36,720 It's a shame it crumbled. 549 00:27:39,000 --> 00:27:41,280 I'm actually feeling OK, to be fair. 550 00:27:41,280 --> 00:27:44,120 I think I've done about 475 key lime pies in my whole 551 00:27:44,120 --> 00:27:45,920 entire life, and I think that's 552 00:27:45,920 --> 00:27:47,680 the first one that's stuck to the dish. 553 00:27:47,680 --> 00:27:49,280 Literally. Never seen it. 554 00:27:49,280 --> 00:27:50,600 Such is life. 555 00:27:50,600 --> 00:27:52,160 These things are brought to test us. 556 00:27:52,160 --> 00:27:53,360 Yes! 557 00:27:55,200 --> 00:27:56,720 For her first course, 558 00:27:56,720 --> 00:27:59,520 personal trainer Cliodhna has made 559 00:27:59,520 --> 00:28:03,040 smoked salmon, spinach and ricotta-filled pasta, 560 00:28:03,040 --> 00:28:04,960 served with a dill oil, 561 00:28:04,960 --> 00:28:08,520 samphire and a lemon and garlic reduction. 562 00:28:14,360 --> 00:28:17,440 Your pasta is made really, really well. I like it a lot. 563 00:28:17,440 --> 00:28:19,120 Your filling itself - nicely seasoned. 564 00:28:19,120 --> 00:28:22,080 When you open those little parcels up, you get the smell of that smoked 565 00:28:22,080 --> 00:28:23,600 salmon, richness of spinach, 566 00:28:23,600 --> 00:28:25,240 the creaminess of the ricotta. 567 00:28:25,240 --> 00:28:27,000 That's great. It's just... 568 00:28:27,000 --> 00:28:29,040 It's a little bit dry. Right. 569 00:28:30,160 --> 00:28:31,960 It needs a sauce. 570 00:28:31,960 --> 00:28:34,120 But that bit of reduced stock 571 00:28:34,120 --> 00:28:36,280 and the lemon is delicious. 572 00:28:36,280 --> 00:28:39,000 Slightly meaty, slightly citrusy. 573 00:28:39,000 --> 00:28:42,720 And I've got to congratulate you on your pasta work. 574 00:28:42,720 --> 00:28:45,080 Well done. Thank you. 575 00:28:45,080 --> 00:28:48,680 Looking for redemption on the tart that sent her home, 576 00:28:48,680 --> 00:28:51,840 Cliodhna's dessert is a dark chocolate tart 577 00:28:51,840 --> 00:28:53,440 filled with chocolate ganache, 578 00:28:53,440 --> 00:28:56,040 cherry jam, and a cherry liqueur, 579 00:28:56,040 --> 00:28:58,920 topped with pistachio cream. 580 00:29:06,680 --> 00:29:08,400 Cliodhna... 581 00:29:09,760 --> 00:29:12,160 ..I love it. Oh, thank God. 582 00:29:12,160 --> 00:29:14,520 Thin, lovely, dark... 583 00:29:14,520 --> 00:29:17,040 ..rich, chocolate pastry. 584 00:29:17,040 --> 00:29:19,720 Across the top of that, a rich chocolate ganache, 585 00:29:19,720 --> 00:29:21,600 lovely and creamy and smooth. 586 00:29:21,600 --> 00:29:23,480 And then a pistachio cream 587 00:29:23,480 --> 00:29:25,360 that tastes of pistachio. 588 00:29:25,360 --> 00:29:28,080 I don't have a complaint about it at all. 589 00:29:28,080 --> 00:29:29,440 Thank you so much. 590 00:29:29,440 --> 00:29:31,200 I think it's delicious. 591 00:29:31,200 --> 00:29:34,440 Those flavours are absolutely divine. 592 00:29:34,440 --> 00:29:36,600 And that cherry is so sweet. 593 00:29:36,600 --> 00:29:37,840 It's like a bubble gum. 594 00:29:37,840 --> 00:29:39,200 It's like a cherry bubble gum. 595 00:29:39,200 --> 00:29:40,800 It is so delightful. 596 00:29:40,800 --> 00:29:42,160 It's divine. 597 00:29:44,560 --> 00:29:47,400 So, it's taken me a full year to redeem myself 598 00:29:47,400 --> 00:29:48,880 for the mistake I made. 599 00:29:48,880 --> 00:29:51,520 I just think I'd got in my head that I couldn't do it, 600 00:29:51,520 --> 00:29:52,960 and then even when the world stood 601 00:29:52,960 --> 00:29:55,080 there telling me all this lovely stuff, I was... 602 00:29:55,080 --> 00:29:57,040 ..I was just taken aback. 603 00:30:01,000 --> 00:30:02,960 I am absolutely loving Comeback Week. 604 00:30:02,960 --> 00:30:05,720 Five contestants who I think are really, really brave. 605 00:30:05,720 --> 00:30:07,320 They're really good cooks, Gregg. 606 00:30:07,320 --> 00:30:10,080 I should have brought a debit card machine and... 607 00:30:10,080 --> 00:30:12,640 ..made John put his money where his mouth is 608 00:30:12,640 --> 00:30:14,400 and pay for that food, you know? 609 00:30:14,400 --> 00:30:16,320 LAUGHTER 610 00:30:16,320 --> 00:30:18,520 There were some quality cookery in here, John. 611 00:30:18,520 --> 00:30:20,920 But there were a couple of little mistakes. 612 00:30:20,920 --> 00:30:24,080 Mistakes that are brought on by the pressure of the competition. 613 00:30:24,080 --> 00:30:27,040 I think they just had a sharp reminder of how tough this can be. 614 00:30:27,040 --> 00:30:30,360 I got good feedback, but it wasn't perfect. 615 00:30:30,360 --> 00:30:31,920 I think everyone smashed it. 616 00:30:31,920 --> 00:30:35,520 I think if I was looking at a group of five people, I'd say, you know... 617 00:30:35,520 --> 00:30:37,640 ..how can I get an Uber? 618 00:30:37,640 --> 00:30:41,240 And in the next round, we've got three quarterfinal places. 619 00:30:41,240 --> 00:30:44,360 I tell you what, it's going to be a fight to the bitter end. 620 00:31:04,480 --> 00:31:06,440 Welcome back. 621 00:31:06,440 --> 00:31:09,640 You are now cooking for a place in a quarterfinal. 622 00:31:11,360 --> 00:31:13,720 What we want from you are dishes that you would serve 623 00:31:13,720 --> 00:31:15,640 from your own food truck. 624 00:31:15,640 --> 00:31:17,200 What inspires you? 625 00:31:17,200 --> 00:31:19,320 What street food from anywhere 626 00:31:19,320 --> 00:31:21,800 in the world would you like to serve? 627 00:31:23,720 --> 00:31:25,680 In this round, you have to impress 628 00:31:25,680 --> 00:31:28,760 not just Gregg and I, but a specially invited guest 629 00:31:28,760 --> 00:31:32,640 who's going to taste the food with us and help us make a decision. 630 00:31:34,280 --> 00:31:37,760 There are only three quarterfinal places up for grabs - 631 00:31:37,760 --> 00:31:40,720 the last three quarterfinal places 632 00:31:40,720 --> 00:31:43,160 of this year's competition. 633 00:31:43,160 --> 00:31:45,040 Ladies and gentlemen, 634 00:31:45,040 --> 00:31:46,520 90 minutes. 635 00:31:46,520 --> 00:31:48,080 Let's cook. 636 00:31:52,160 --> 00:31:53,800 Whoo! 637 00:31:53,800 --> 00:31:55,720 Vinegar. 638 00:32:00,320 --> 00:32:02,480 I've done this quite a few times... PAN SIZZLES 639 00:32:02,480 --> 00:32:03,760 so I'm confident in what I'm doing. 640 00:32:03,760 --> 00:32:04,880 I'm not going to check a recipe 641 00:32:04,880 --> 00:32:07,160 at the moment, which is a good feeling. 642 00:32:07,160 --> 00:32:09,200 I've gone with the Mexican theme just because I feel like 643 00:32:09,200 --> 00:32:11,000 it suits the brief. 644 00:32:11,000 --> 00:32:13,760 I've not shown John and Gregg my spicy side yet, so I think 645 00:32:13,760 --> 00:32:15,240 it's about time that came out - 646 00:32:15,240 --> 00:32:17,280 and hopefully blow their socks off. 647 00:32:18,280 --> 00:32:20,480 Cliodhna, you've got a food truck. 648 00:32:20,480 --> 00:32:21,840 What food is it serving? 649 00:32:21,840 --> 00:32:24,120 I'm making tacos for you guys today. 650 00:32:24,120 --> 00:32:26,440 So, we've got pulled beef brisket 651 00:32:26,440 --> 00:32:28,480 served in a pink taco shell 652 00:32:28,480 --> 00:32:30,480 with taco gravy, 653 00:32:30,480 --> 00:32:33,040 cos I had to bring a bit of the North down here as well 654 00:32:33,040 --> 00:32:34,640 and just show off that. 655 00:32:34,640 --> 00:32:38,040 We've got a red jalapeno and tomato salsa, 656 00:32:38,040 --> 00:32:40,200 whipped guacamole... 657 00:32:40,200 --> 00:32:41,560 ..and there's a bit of cheese 658 00:32:41,560 --> 00:32:43,240 on there as well, just for good measure. 659 00:32:43,240 --> 00:32:45,920 What is this? Mexico City meets Lancashire, is it? 660 00:32:45,920 --> 00:32:47,320 Basically, yeah. 661 00:32:47,320 --> 00:32:48,640 It's really good, though. 662 00:32:48,640 --> 00:32:50,160 So don't knock it till you try it. 663 00:32:50,160 --> 00:32:52,720 Paint a picture for me of your food truck, please. 664 00:32:52,720 --> 00:32:55,000 My food truck - really good music, 665 00:32:55,000 --> 00:32:57,120 loads of margaritas, amazing tacos 666 00:32:57,120 --> 00:32:59,000 and just all-round good vibes. 667 00:33:01,200 --> 00:33:04,000 Cliodhna's food truck is going to be selling us... 668 00:33:04,000 --> 00:33:05,360 ..pink taco? 669 00:33:05,360 --> 00:33:06,440 Fascinating. 670 00:33:06,440 --> 00:33:08,320 I like the process - using beetroot juice 671 00:33:08,320 --> 00:33:10,480 to be able to get the pink colour in the taco. 672 00:33:10,480 --> 00:33:12,320 I think that's a really nice idea. 673 00:33:14,320 --> 00:33:17,600 The jalapeno and tomato relish needs to be nice and fiery 674 00:33:17,600 --> 00:33:19,840 and really, really hot. 675 00:33:19,840 --> 00:33:21,880 The taco gravy, being the juice that's coming off 676 00:33:21,880 --> 00:33:23,080 the braising liquid. 677 00:33:23,080 --> 00:33:25,160 We've got chipotle paste, coriander 678 00:33:25,160 --> 00:33:27,040 seeds, garlic powder, all sorts 679 00:33:27,040 --> 00:33:28,160 of things going in there, 680 00:33:28,160 --> 00:33:30,080 so it should be lovely and flavoursome. 681 00:33:30,080 --> 00:33:32,480 But...braised pulled brisket 682 00:33:32,480 --> 00:33:34,560 of beef in just 90 minutes? 683 00:33:34,560 --> 00:33:38,480 I hope Cliodhna's done her timing - because that concerns me. 684 00:33:40,840 --> 00:33:42,680 Oh, my sour cream. 685 00:33:42,680 --> 00:33:44,320 Sour cream... 686 00:33:44,320 --> 00:33:46,200 I love eating from street food 687 00:33:46,200 --> 00:33:47,840 trucks myself, and I love 688 00:33:47,840 --> 00:33:49,880 just being able to have a quick fix. 689 00:33:49,880 --> 00:33:52,640 This dish reflects my style 690 00:33:52,640 --> 00:33:55,920 of cooking because it's combining two 691 00:33:55,920 --> 00:33:57,560 smaller dishes that probably 692 00:33:57,560 --> 00:33:59,720 you wouldn't have normally together. 693 00:33:59,720 --> 00:34:02,160 But they do work well for this brief. 694 00:34:03,560 --> 00:34:05,320 Natasha, what food are you serving, please? 695 00:34:05,320 --> 00:34:08,840 So, today it is a mix of Bajan cuisine and some home comforts. 696 00:34:08,840 --> 00:34:10,960 So I've got a fried chicken skewer 697 00:34:10,960 --> 00:34:12,720 with pickled cucumber. 698 00:34:12,720 --> 00:34:14,720 And then the other side is 699 00:34:14,720 --> 00:34:17,000 a saltfish buljol on a flat bread. 700 00:34:17,000 --> 00:34:19,160 It's a mix of saltfish that's 701 00:34:19,160 --> 00:34:22,760 cooked with some peppers, carrots, very fresh... 702 00:34:22,760 --> 00:34:24,560 The breadfruit, where's that going? 703 00:34:24,560 --> 00:34:26,400 That is some breadfruit wedges to go on the side. 704 00:34:26,400 --> 00:34:27,680 So it's like a pick and mix, 705 00:34:27,680 --> 00:34:29,840 a combination of the dishes to make the one. 706 00:34:29,840 --> 00:34:31,720 Will your truck be Caribbean-themed? 707 00:34:31,720 --> 00:34:33,760 It wouldn't be truly Caribbean-themed. 708 00:34:33,760 --> 00:34:35,000 It's my style. 709 00:34:35,000 --> 00:34:36,160 So, again, a bit of fusion, 710 00:34:36,160 --> 00:34:38,080 something that might not be on your typical 711 00:34:38,080 --> 00:34:41,440 Caribbean truck, but have the touches that I love. 712 00:34:44,200 --> 00:34:46,000 I love fried chicken. 713 00:34:46,000 --> 00:34:48,760 Fried chicken needs to be crispy on the outside, using thighs 714 00:34:48,760 --> 00:34:50,800 cooked all the way through. 715 00:34:50,800 --> 00:34:52,400 What's the sauce on that? 716 00:34:52,400 --> 00:34:54,400 It's a scotch bonnet and honey glaze. 717 00:34:54,400 --> 00:34:56,080 A little bit of rum. 718 00:34:56,080 --> 00:35:00,280 Natasha's making what she calls a saltfish buljol. 719 00:35:00,280 --> 00:35:03,360 We've got peppers, onions, some grated carrot, lime juice, 720 00:35:03,360 --> 00:35:05,560 all going together with some saltfish. 721 00:35:05,560 --> 00:35:08,080 And as the name suggests, it's salty. 722 00:35:08,080 --> 00:35:09,720 And then on the side of that, 723 00:35:09,720 --> 00:35:11,640 we've also got fried breadfruit. 724 00:35:11,640 --> 00:35:13,200 Breadfruit is quite sort of chalky. 725 00:35:13,200 --> 00:35:15,280 She's going to fry it, then she's going to bake it 726 00:35:15,280 --> 00:35:16,760 with some spices. 727 00:35:18,200 --> 00:35:20,280 This is so very Natasha. 728 00:35:20,280 --> 00:35:21,640 Lots of things which may not 729 00:35:21,640 --> 00:35:23,120 necessarily belong together 730 00:35:23,120 --> 00:35:26,360 in the normal world, but belong together in Natasha's world. 731 00:35:26,360 --> 00:35:28,520 And actually with her combinations - they usually work. 732 00:35:28,520 --> 00:35:30,240 Let's see. 733 00:35:30,240 --> 00:35:32,040 30 minutes gone, everybody. 734 00:35:32,040 --> 00:35:33,680 You've had half an hour. 735 00:35:33,680 --> 00:35:35,560 # Shoo-be-do! # 736 00:35:35,560 --> 00:35:38,280 MIXER WHIRS 737 00:35:38,280 --> 00:35:40,200 It's fun, this, isn't it? 738 00:35:42,320 --> 00:35:44,240 The inspiration behind this dish is that it's one 739 00:35:44,240 --> 00:35:45,960 of my actual personal favourites. 740 00:35:45,960 --> 00:35:47,400 My mum makes it for me all the time. 741 00:35:47,400 --> 00:35:50,200 My mum still makes it now, and I'm 48 years of age. 742 00:35:50,200 --> 00:35:51,600 It's from my heritage. 743 00:35:51,600 --> 00:35:53,840 It's something I've eaten my whole entire life, so hopefully I can do 744 00:35:53,840 --> 00:35:55,480 it justice today. 745 00:35:57,560 --> 00:35:59,680 Tigi, have you got big pan of jollof rice there? 746 00:35:59,680 --> 00:36:02,040 I have got a big pan of jollof rice on today. 747 00:36:02,040 --> 00:36:03,640 Ooh! So, what's...what's your food? 748 00:36:03,640 --> 00:36:05,200 It's like a Gambian dish. 749 00:36:05,200 --> 00:36:08,000 So, it's called a benachin, which is normally a one-pot dish. 750 00:36:08,000 --> 00:36:11,360 So, it's jollof rice, char-grilled corn... 751 00:36:11,360 --> 00:36:13,560 ..and a thigh of chicken cooked 752 00:36:13,560 --> 00:36:16,800 in sweet paprika and all the other bits and pieces and niceties. 753 00:36:16,800 --> 00:36:18,840 If you did have a food truck, paint the picture for me. 754 00:36:18,840 --> 00:36:20,680 What does it look like? It would be called Waaw, 755 00:36:20,680 --> 00:36:24,600 which in Wolof, which is a language spoken in Gambia, means yes. 756 00:36:24,600 --> 00:36:26,600 I'd also employ my mum to help me, 757 00:36:26,600 --> 00:36:29,040 because I feel that she'd love that. 758 00:36:29,040 --> 00:36:31,520 How good have you got to be now to grab a quarterfinal place? 759 00:36:31,520 --> 00:36:33,360 Because you had you had a real mishap the last time. Yeah. 760 00:36:33,360 --> 00:36:35,400 Well, looking around this room, I've probably got 761 00:36:35,400 --> 00:36:37,880 to be triple A-plus to get anywhere near a quarterfinals place 762 00:36:37,880 --> 00:36:40,040 because there's some really good cooks in this room, 763 00:36:40,040 --> 00:36:41,920 but hopefully I can get there. 764 00:36:44,640 --> 00:36:45,920 Jollof rice - 765 00:36:45,920 --> 00:36:48,960 he's got a pot of rice on there with some tomatoes going through it, 766 00:36:48,960 --> 00:36:50,800 loads and loads of different spices, 767 00:36:50,800 --> 00:36:53,200 including chilli powder and paprika. 768 00:36:53,200 --> 00:36:55,640 And he's got a whole scotch bonnet - 769 00:36:55,640 --> 00:36:57,720 so that's going to be nice and hot. 770 00:36:57,720 --> 00:36:59,120 PAN SIZZLES 771 00:36:59,120 --> 00:37:02,160 Tigi's taken basil, garlic and onions and chillies and tomatoes, 772 00:37:02,160 --> 00:37:04,080 and he's going to bring that down to make 773 00:37:04,080 --> 00:37:05,720 what he calls a gravy. 774 00:37:05,720 --> 00:37:08,480 This is the sort of stuff that would sell from a food truck. 775 00:37:08,480 --> 00:37:11,600 However, he has got no movement in this round. 776 00:37:11,600 --> 00:37:13,960 He's got to absolutely nail it. 777 00:37:15,600 --> 00:37:17,440 You are halfway, guys. 778 00:37:17,440 --> 00:37:20,440 The marketplace is beginning to fill up. 779 00:37:22,200 --> 00:37:25,040 I was born in Madras, just by the ocean. 780 00:37:25,040 --> 00:37:28,080 I went to college in Rhode Island - by the ocean. 781 00:37:28,080 --> 00:37:31,160 And the place that we love to go to a lot is Cornwall. 782 00:37:31,160 --> 00:37:33,200 So, if I had a food truck, 783 00:37:33,200 --> 00:37:35,040 it would be by the sea. 784 00:37:35,040 --> 00:37:37,480 This dish is an ode to the seaside. 785 00:37:40,400 --> 00:37:42,680 What I'm serving you today is 786 00:37:42,680 --> 00:37:45,160 seared scallop with a corn puree 787 00:37:45,160 --> 00:37:48,720 with samphire and sea fennel pakoras. 788 00:37:48,720 --> 00:37:52,960 And to brighten up the day and give you a little jolt, 789 00:37:52,960 --> 00:37:54,920 a very spicy crab rasam, 790 00:37:54,920 --> 00:37:56,360 which is a broth. 791 00:37:56,360 --> 00:37:58,680 You've got scallop and you've got crab - 792 00:37:58,680 --> 00:38:00,600 this is a very expensive food truck. 793 00:38:00,600 --> 00:38:02,800 It's a fancy food truck in Cornwall. 794 00:38:02,800 --> 00:38:05,520 It's a summer experience that you don't want to miss. 795 00:38:05,520 --> 00:38:06,560 Ha-ha! 796 00:38:06,560 --> 00:38:08,000 Listen, you're good at cooking - 797 00:38:08,000 --> 00:38:09,520 you're an even better salesman. 798 00:38:09,520 --> 00:38:11,000 I'm buying into this. 799 00:38:13,280 --> 00:38:16,240 We have got ourselves a really posh food truck. 800 00:38:16,240 --> 00:38:17,720 Pan-fried scallop - hopefully 801 00:38:17,720 --> 00:38:19,120 nice and well coloured. 802 00:38:19,120 --> 00:38:20,520 And it's going to be served on 803 00:38:20,520 --> 00:38:22,400 a peanut mixture made from dried 804 00:38:22,400 --> 00:38:24,720 chickpeas, curry leaves, chillies... 805 00:38:24,720 --> 00:38:27,120 ..all ground up to this amazing dust, 806 00:38:27,120 --> 00:38:29,160 and be quite sweet and fiery. 807 00:38:30,360 --> 00:38:32,560 That rasam needs to be nice and sharp and sour. 808 00:38:32,560 --> 00:38:34,400 There's loads of chilli here, 809 00:38:34,400 --> 00:38:36,360 and he's flavouring his with crab. 810 00:38:36,360 --> 00:38:38,920 Then we've got a sweet corn puree as well. 811 00:38:38,920 --> 00:38:41,000 That sweet corn puree has got loads 812 00:38:41,000 --> 00:38:43,080 and loads of green chillies in it, 813 00:38:43,080 --> 00:38:45,760 so that's going to be quite fiery and hot. 814 00:38:45,760 --> 00:38:48,000 It's a spicy dish, mate. Spicy dish. 815 00:38:48,000 --> 00:38:50,480 And then our pakora on the side, which will be salty 816 00:38:50,480 --> 00:38:52,120 but also quite sweet. 817 00:38:52,120 --> 00:38:53,800 It sounds delicious. 818 00:38:54,880 --> 00:38:56,680 Because my friends call me Mummy, 819 00:38:56,680 --> 00:38:58,480 it's going to be called 820 00:38:58,480 --> 00:39:00,240 Mummy's Seafood Vanti. 821 00:39:00,240 --> 00:39:03,080 And vanti means cart in Tamil. 822 00:39:03,080 --> 00:39:05,000 So, Mummy's Seafood Vanti. 823 00:39:05,000 --> 00:39:06,800 Mummy's Vanti. Mummy's Vanti! 824 00:39:06,800 --> 00:39:09,160 Mummy's Vanti. Brilliant! Yeah! 825 00:39:12,840 --> 00:39:14,880 So, my inspiration has come from... 826 00:39:14,880 --> 00:39:16,880 ..making a lot of cheesecakes, 827 00:39:16,880 --> 00:39:18,200 and I wanted to tweak it a bit 828 00:39:18,200 --> 00:39:20,200 and make something slightly different. 829 00:39:20,200 --> 00:39:21,800 So I've come up with something 830 00:39:21,800 --> 00:39:23,720 that I think would definitely sell 831 00:39:23,720 --> 00:39:25,120 in a food truck. 832 00:39:25,120 --> 00:39:27,040 Linda... Yes. 833 00:39:27,040 --> 00:39:29,360 ..what are you serving from your food truck, please? 834 00:39:29,360 --> 00:39:31,640 It's a brownie on the bottom and 835 00:39:31,640 --> 00:39:34,120 then it's got chocolate ganache, 836 00:39:34,120 --> 00:39:35,880 raspberry coulis, and then it's got 837 00:39:35,880 --> 00:39:37,360 cheesecake on the top covered 838 00:39:37,360 --> 00:39:38,600 in a chocolate dough. 839 00:39:38,600 --> 00:39:40,920 So, what would your food truck be, then? 840 00:39:40,920 --> 00:39:42,000 A pudding truck? 841 00:39:42,000 --> 00:39:43,480 A pudding truck, yeah. 842 00:39:43,480 --> 00:39:45,320 In the place I live, Prestatyn, 843 00:39:45,320 --> 00:39:47,080 I could put it in the high street. 844 00:39:47,080 --> 00:39:48,840 Lots of people are always asking me 845 00:39:48,840 --> 00:39:50,000 to set up a food truck. 846 00:39:50,000 --> 00:39:51,200 If you had this food truck, 847 00:39:51,200 --> 00:39:53,800 would you do any calendar shoots from it? 848 00:39:53,800 --> 00:39:55,840 Yeah, might serve it naked. 849 00:39:55,840 --> 00:39:57,240 Naked cheesecake. 850 00:40:01,160 --> 00:40:02,760 We are starting off with a base 851 00:40:02,760 --> 00:40:04,400 of a chocolate brownie - nice 852 00:40:04,400 --> 00:40:06,800 and crispy on the outside and squidgy in the centre. 853 00:40:06,800 --> 00:40:08,280 Almost when you take the centre out, 854 00:40:08,280 --> 00:40:10,720 you can almost spread it with a knife. 855 00:40:10,720 --> 00:40:13,560 Then we've got a raspberry coulis going through there. 856 00:40:13,560 --> 00:40:16,040 Well, raspberry coulis, you put ganache across the top of that. 857 00:40:16,040 --> 00:40:17,840 That's just going to disappear. 858 00:40:17,840 --> 00:40:19,680 What did I want the piping bag for? 859 00:40:19,680 --> 00:40:21,400 SHE GASPS 860 00:40:19,680 --> 00:40:21,400 The ganache! 861 00:40:21,400 --> 00:40:23,720 She's going to have to make sure that raspberry is 862 00:40:23,720 --> 00:40:25,040 thickened up a little bit. 863 00:40:25,040 --> 00:40:27,160 Then on top of that, we've got a cheesecake. 864 00:40:27,160 --> 00:40:29,440 Cheesecake has to be set really, really well. 865 00:40:29,440 --> 00:40:32,000 She's going to make a chocolate-tempered dome 866 00:40:32,000 --> 00:40:33,680 and then that's all going to be 867 00:40:33,680 --> 00:40:34,960 compiled and layered together. 868 00:40:34,960 --> 00:40:36,440 I think this sounds like 869 00:40:36,440 --> 00:40:38,600 quite a creation, but this is two desserts, 870 00:40:38,600 --> 00:40:40,720 if not three, together on one plate. 871 00:40:40,720 --> 00:40:42,600 I'm waiting for me ganache to set. 872 00:40:42,600 --> 00:40:43,720 It's not having it. 873 00:40:43,720 --> 00:40:45,480 There's a lot of work here. 874 00:40:45,480 --> 00:40:47,360 How long have we got? 875 00:40:47,360 --> 00:40:49,640 You have ten minutes left. 876 00:40:49,640 --> 00:40:52,120 Ten minutes. Come on, guys. 877 00:40:52,120 --> 00:40:54,200 Feel like crying. 878 00:41:00,920 --> 00:41:02,680 Do I chuck it key back in? 879 00:41:03,720 --> 00:41:05,400 Yeah, I'll chuck it back in. 880 00:41:06,680 --> 00:41:08,440 Hell fire! 881 00:41:12,080 --> 00:41:14,120 Oh, my. 882 00:41:14,120 --> 00:41:15,920 Cooked it too quick, I think. 883 00:41:15,920 --> 00:41:17,440 Oh... 884 00:41:17,440 --> 00:41:19,320 Come on. 885 00:41:19,320 --> 00:41:20,920 Just five minutes. 886 00:41:20,920 --> 00:41:23,120 Five minutes left. 887 00:41:23,120 --> 00:41:24,920 It's not set as much as I want, 888 00:41:24,920 --> 00:41:26,800 but I'll just try and get it on. 889 00:41:26,800 --> 00:41:28,640 Should've done it first. 890 00:41:29,960 --> 00:41:32,080 Er...I'm plating? 891 00:41:32,080 --> 00:41:33,560 I'm happy, but...! 892 00:41:33,560 --> 00:41:35,040 Then, all of a sudden, 893 00:41:35,040 --> 00:41:36,280 it'll be one minute! 894 00:41:44,800 --> 00:41:46,040 Please come out. 895 00:41:46,040 --> 00:41:47,880 Come out. Come out, come out. 896 00:41:47,880 --> 00:41:49,640 Yes! Look at that! 897 00:41:51,400 --> 00:41:53,480 Just 60 seconds. 898 00:41:53,480 --> 00:41:55,480 One minute - finishing touches. 899 00:42:07,640 --> 00:42:10,080 That's it. Stop! Time's up. 900 00:42:13,160 --> 00:42:14,800 Well done. 901 00:42:14,800 --> 00:42:16,720 Now, we did promise you a guest - 902 00:42:16,720 --> 00:42:18,400 someone who is going to taste 903 00:42:18,400 --> 00:42:20,160 your food, give you a bit 904 00:42:20,160 --> 00:42:22,240 of professional feedback. 905 00:42:22,240 --> 00:42:24,040 Can I introduce to you now 906 00:42:24,040 --> 00:42:26,880 a seriously talented chef... 907 00:42:26,880 --> 00:42:31,320 ..and winner of Professional MasterChef 2019... 908 00:42:31,320 --> 00:42:34,360 ..Chef Stu Deeley. 909 00:42:39,400 --> 00:42:41,360 Welcome. Hello. Are you all right, Chef? 910 00:42:41,360 --> 00:42:42,800 Yeah, very good. 911 00:42:44,520 --> 00:42:47,960 In 2019, Birmingham chef Stu Deeley 912 00:42:47,960 --> 00:42:51,640 set the MasterChef Professionals competition alight... 913 00:42:51,640 --> 00:42:55,800 It's delicate and it's light and it's absolutely delicious. 914 00:42:55,800 --> 00:42:57,480 ..winning the title... 915 00:42:57,480 --> 00:42:59,960 Well done. Cheers. Congratulations. 916 00:42:59,960 --> 00:43:02,360 ..with his inventive dishes based 917 00:43:02,360 --> 00:43:04,480 on growing up in the Midlands. 918 00:43:04,480 --> 00:43:06,600 I think you nailed it... 919 00:43:06,600 --> 00:43:09,200 ..absolutely to perfection. 920 00:43:11,240 --> 00:43:13,240 Since winning, he's gone on to 921 00:43:13,240 --> 00:43:15,360 become chef director of Smoke, 922 00:43:15,360 --> 00:43:17,160 a restaurant at the luxury 923 00:43:17,160 --> 00:43:19,360 five-star hotel Hampton Manor. 924 00:43:20,880 --> 00:43:22,200 As a chef, I'd describe myself 925 00:43:22,200 --> 00:43:23,960 as someone who likes 926 00:43:23,960 --> 00:43:25,440 just a fun kitchen. 927 00:43:25,440 --> 00:43:27,960 I like the inventiveness of dishes. 928 00:43:27,960 --> 00:43:29,680 I like bringing inspiration 929 00:43:29,680 --> 00:43:31,360 from food that I like to eat, 930 00:43:31,360 --> 00:43:33,200 whether that be the food of Birmingham 931 00:43:33,200 --> 00:43:34,720 or whether it be takeaways. 932 00:43:35,960 --> 00:43:39,360 The food business is a great way for people to put 933 00:43:39,360 --> 00:43:41,640 on a plate their identity. 934 00:43:41,640 --> 00:43:43,800 So I'm really excited today to see 935 00:43:43,800 --> 00:43:46,240 some real personality in the plates. 936 00:43:46,240 --> 00:43:47,840 I want to see spiciness. 937 00:43:47,840 --> 00:43:49,760 I want to see big flavours. 938 00:43:49,760 --> 00:43:51,880 It's all about just making it tasty, 939 00:43:51,880 --> 00:43:53,560 and that's all I care about. 940 00:43:55,120 --> 00:43:56,520 Are you a fan of food trucks? 941 00:43:56,520 --> 00:43:57,720 Oh, big time, yeah. 942 00:43:57,720 --> 00:43:59,720 I mean, it's delicious food, isn't it? 943 00:44:01,040 --> 00:44:03,600 Ajay - please, my friend, up you come. 944 00:44:04,760 --> 00:44:07,000 First up is Ajay. 945 00:44:07,000 --> 00:44:08,880 His seaside-inspired 946 00:44:08,880 --> 00:44:10,800 food truck dish 947 00:44:10,800 --> 00:44:13,320 is pan-seared scallops 948 00:44:13,320 --> 00:44:15,800 on a peanut and chickpea crumb... 949 00:44:16,880 --> 00:44:19,600 ..spiced roasted corn and corn puree... 950 00:44:21,080 --> 00:44:23,800 ..served with samphire and sea fennel pakoras, 951 00:44:23,800 --> 00:44:26,680 mint chutney 952 00:44:26,680 --> 00:44:28,800 and a crab rasam - 953 00:44:28,800 --> 00:44:32,040 a spiced crab, tamarind and tomato broth. 954 00:44:39,120 --> 00:44:40,880 Great cooking on the scallops. 955 00:44:40,880 --> 00:44:42,720 They're cooked to perfection. 956 00:44:42,720 --> 00:44:44,680 They're seasoned really nicely. 957 00:44:44,680 --> 00:44:47,040 I've never seen anyone do a samphire pakora, 958 00:44:47,040 --> 00:44:49,560 so I really liked that twist on it. 959 00:44:49,560 --> 00:44:51,800 The rasam - again, delicious. 960 00:44:51,800 --> 00:44:53,320 Nice amount of spice. 961 00:44:53,320 --> 00:44:55,480 Great with the crab in there. 962 00:44:55,480 --> 00:44:57,920 Would you see your everyday food 963 00:44:57,920 --> 00:44:59,720 truck doing something like this? 964 00:44:59,720 --> 00:45:01,360 No. Do you stand out? 965 00:45:01,360 --> 00:45:02,640 Yes. 966 00:45:02,640 --> 00:45:05,400 So there's a bit of a battle there for me. 967 00:45:05,400 --> 00:45:07,360 Your chutney is electric... 968 00:45:07,360 --> 00:45:10,240 ..with a bit of mint and a bit of coriander - absolutely delicious. 969 00:45:10,240 --> 00:45:14,120 That puree - bit of sweetness from corn and then the heat of chilli, 970 00:45:14,120 --> 00:45:15,600 it's just heavenly. 971 00:45:16,600 --> 00:45:18,760 That scallop dish, I think is probably 972 00:45:18,760 --> 00:45:21,520 one of the best scallop dishes I've ever eaten in my life. 973 00:45:21,520 --> 00:45:23,760 Wow. Beautifully cooked. 974 00:45:23,760 --> 00:45:26,440 They've got a lovely colour on the outside of them. 975 00:45:26,440 --> 00:45:29,240 That peanut crumb - you had this lovely sweetness 976 00:45:29,240 --> 00:45:32,040 in there and the flavour of curry leaves as well. 977 00:45:32,040 --> 00:45:34,120 And then added to that, that roasted 978 00:45:34,120 --> 00:45:36,040 corn with a bit of lime and chilli 979 00:45:36,040 --> 00:45:38,680 on the outside, I think is absolutely fabulous. 980 00:45:38,680 --> 00:45:40,880 This would sell for a lot of money. 981 00:45:40,880 --> 00:45:44,280 This is not going to be your normal festival. 982 00:45:44,280 --> 00:45:48,200 This is probably a selected few in the VIP area. 983 00:45:50,800 --> 00:45:53,040 I think I absolutely achieved what I wanted to do. 984 00:45:53,040 --> 00:45:54,880 Every element was there. 985 00:45:54,880 --> 00:45:56,960 Everything was cooked perfectly. 986 00:45:56,960 --> 00:45:58,600 Fun round. 987 00:46:00,560 --> 00:46:04,760 Cliodhna's Mexican food truck creation is a pink taco... 988 00:46:06,320 --> 00:46:09,120 ..filled with pulled beef brisket, 989 00:46:09,120 --> 00:46:11,840 Cheddar cheese, whipped avocado, 990 00:46:11,840 --> 00:46:17,000 garlic, sour cream and red jalapeno and tomato salsa... 991 00:46:17,000 --> 00:46:19,600 ..served with taco gravy. 992 00:46:26,280 --> 00:46:27,920 Your pulled beef, your brisket - 993 00:46:27,920 --> 00:46:29,120 I think it's great. 994 00:46:29,120 --> 00:46:30,280 It's a nice little strand. 995 00:46:30,280 --> 00:46:31,600 There's still some good texture. 996 00:46:31,600 --> 00:46:33,160 You made your own taco shells. 997 00:46:33,160 --> 00:46:34,480 I think they're very, very good. 998 00:46:34,480 --> 00:46:36,360 Cheese in the bottom, which is nice and salty. 999 00:46:36,360 --> 00:46:37,800 That's great. 1000 00:46:37,800 --> 00:46:40,320 Commercially, I think it's very, very clever and I think you'd sell 1001 00:46:40,320 --> 00:46:41,840 a load of them. 1002 00:46:41,840 --> 00:46:44,360 To me, it tastes just like lunch in a Mexican restaurant. 1003 00:46:44,360 --> 00:46:46,160 You've captured all of those flavours. 1004 00:46:46,160 --> 00:46:47,280 I think it's lovely. 1005 00:46:47,280 --> 00:46:48,560 I'm picking up sweetness of tomato, 1006 00:46:48,560 --> 00:46:50,800 I'm picking up a bit of chilli, a bit of coriander. 1007 00:46:50,800 --> 00:46:52,160 I love that gravy! 1008 00:46:52,160 --> 00:46:53,720 It's salty and smoky. 1009 00:46:53,720 --> 00:46:56,480 There's Mexico City meets Lancashire Mill. 1010 00:46:57,760 --> 00:47:00,200 The beef's cooked really well, given the time limit. 1011 00:47:00,200 --> 00:47:02,320 You get that nice punchy acidity, 1012 00:47:02,320 --> 00:47:03,960 a little bit of creaminess 1013 00:47:03,960 --> 00:47:07,960 from the avocado, but that thing that just brings it all together 1014 00:47:07,960 --> 00:47:09,520 is the gravy. 1015 00:47:09,520 --> 00:47:12,840 Every Sunday lunch is having Mexican gravy on it now. 1016 00:47:14,800 --> 00:47:16,600 It was amazing cooking for Stu. 1017 00:47:16,600 --> 00:47:19,000 Obviously, he understands the pressures of the competition. 1018 00:47:19,000 --> 00:47:20,960 So to get the comments that I got 1019 00:47:20,960 --> 00:47:23,000 from him was just unbelievable. 1020 00:47:23,000 --> 00:47:24,960 I'm really happy with it. 1021 00:47:24,960 --> 00:47:26,920 SIGHS: Oh, that was good. 1022 00:47:26,920 --> 00:47:29,760 Natasha's Caribbean fusion... 1023 00:47:29,760 --> 00:47:33,440 ..is scotch bonnet and honey-fried chicken skewers 1024 00:47:33,440 --> 00:47:35,040 with pickled cucumber, 1025 00:47:35,040 --> 00:47:37,360 breadfruit wedges... 1026 00:47:38,440 --> 00:47:41,720 ..spiced flatbreads topped with saltfish, 1027 00:47:41,720 --> 00:47:44,080 tomatoes and smashed avocado... 1028 00:47:44,080 --> 00:47:47,240 ..served with a sour cream and chive dip 1029 00:47:47,240 --> 00:47:48,920 and a rum punch. 1030 00:47:58,280 --> 00:48:01,320 Natasha, for me, I really enjoyed the chicken with the batter. 1031 00:48:01,320 --> 00:48:02,840 The batter is so crispy 1032 00:48:02,840 --> 00:48:04,080 and it's so tasty. 1033 00:48:04,080 --> 00:48:05,880 The chicken's cooked perfectly. 1034 00:48:05,880 --> 00:48:08,080 The saltfish - again, tasty. 1035 00:48:08,080 --> 00:48:09,920 All that citrus from the coriander 1036 00:48:09,920 --> 00:48:12,400 is coming through - it's lightening it all up. 1037 00:48:12,400 --> 00:48:13,560 The bread is great. 1038 00:48:13,560 --> 00:48:14,600 And the rum punch - 1039 00:48:14,600 --> 00:48:15,960 I'll take that with me. 1040 00:48:15,960 --> 00:48:17,600 I've got some more in the fridge. 1041 00:48:17,600 --> 00:48:18,840 Perfect. 1042 00:48:18,840 --> 00:48:21,200 Your fried chicken - I loved the pickled cucumber with it. 1043 00:48:21,200 --> 00:48:24,000 I like the sweet chilli sauce around the outside. 1044 00:48:24,000 --> 00:48:25,320 The breadfruit, they are dry, 1045 00:48:25,320 --> 00:48:27,400 and I feel as though they could probably do with 1046 00:48:27,400 --> 00:48:29,160 a bit of seasoning on the outside of them. 1047 00:48:29,160 --> 00:48:31,280 But I like the sour cream dip. 1048 00:48:31,280 --> 00:48:33,040 Thank you very much. 1049 00:48:33,040 --> 00:48:35,720 Those little flatbreads there are yummy. 1050 00:48:35,720 --> 00:48:37,960 That's exactly what I would expect 1051 00:48:37,960 --> 00:48:39,920 from a really good food truck. 1052 00:48:39,920 --> 00:48:41,920 I'm really, really enjoying this. 1053 00:48:43,440 --> 00:48:46,040 I think my main worry was the breadfruit. 1054 00:48:46,040 --> 00:48:47,640 Because last night I did them, 1055 00:48:47,640 --> 00:48:50,920 and I literally smothered them in my seasoning. 1056 00:48:50,920 --> 00:48:52,880 But, yeah, overall, they seemed 1057 00:48:52,880 --> 00:48:55,480 to love all the other flavours and components 1058 00:48:55,480 --> 00:48:57,240 of the dish, so I'm happy. 1059 00:48:58,480 --> 00:49:01,240 From his West African food truck, 1060 00:49:01,240 --> 00:49:05,640 Tigi has cooked his take on Gambian benachin stew, 1061 00:49:05,640 --> 00:49:08,480 jollof rice with char-grilled corn 1062 00:49:08,480 --> 00:49:09,680 and sweet peppers, 1063 00:49:09,680 --> 00:49:12,240 topped with roasted chicken thighs, 1064 00:49:12,240 --> 00:49:14,240 served with a scotch bonnet 1065 00:49:14,240 --> 00:49:15,840 and basil gravy. 1066 00:49:23,680 --> 00:49:26,320 Your chicken thigh - lovely, crispy skin, 1067 00:49:26,320 --> 00:49:27,760 moist meat underneath, 1068 00:49:27,760 --> 00:49:29,560 and your gravy is almost sweet 1069 00:49:29,560 --> 00:49:32,120 compared to the pepperiness of the rice. 1070 00:49:32,120 --> 00:49:34,080 I like that. 1071 00:49:34,080 --> 00:49:36,600 I've had jollof a few times in the past... Mm. 1072 00:49:36,600 --> 00:49:39,840 ..and I was expecting, like, blow your head off. 1073 00:49:39,840 --> 00:49:42,760 But fortunately - for me - it's not. 1074 00:49:42,760 --> 00:49:44,080 It's perfectly balanced. 1075 00:49:44,080 --> 00:49:45,520 The chicken was delicious. 1076 00:49:45,520 --> 00:49:47,240 Like, perfectly seasoned. 1077 00:49:47,240 --> 00:49:49,640 So, well done. Thanks, mate. Cheers, thank you. 1078 00:49:49,640 --> 00:49:51,800 If you pick that rice up, you can 1079 00:49:51,800 --> 00:49:54,160 smell that you've burnt your pot. 1080 00:49:55,320 --> 00:49:57,480 Obviously, what's happened is the smoke has gone 1081 00:49:57,480 --> 00:49:59,120 through and smoked your rice. 1082 00:49:59,120 --> 00:50:01,600 Maybe you could call it smoked rice, Tigi, but I don't think 1083 00:50:01,600 --> 00:50:03,280 you'd probably get away with it. 1084 00:50:03,280 --> 00:50:04,440 What I'm really pleased about 1085 00:50:04,440 --> 00:50:06,600 is that sauce is really, really good. 1086 00:50:06,600 --> 00:50:09,160 Loved the little bit of aniseed from the basil coming through, 1087 00:50:09,160 --> 00:50:11,360 but with a chilli flavour going through it. 1088 00:50:11,360 --> 00:50:14,440 You make good sauces - be generous with it. 1089 00:50:14,440 --> 00:50:16,360 Give us a big bowl of it. 1090 00:50:16,360 --> 00:50:17,920 OK. Thank you. 1091 00:50:19,280 --> 00:50:21,240 The food I was cooking from my African heritage, 1092 00:50:21,240 --> 00:50:25,880 so therefore having kind comments said about it is really good for me. 1093 00:50:25,880 --> 00:50:27,480 Do I think I've done enough? 1094 00:50:27,480 --> 00:50:29,680 I produced the dish I wanted to produce, 1095 00:50:29,680 --> 00:50:32,400 so I couldn't really do much more than that. 1096 00:50:33,640 --> 00:50:37,440 Linda has made a chocolate brownie cheesecake dessert - 1097 00:50:37,440 --> 00:50:39,800 dark chocolate brownie topped with 1098 00:50:39,800 --> 00:50:42,480 chocolate ganache, raspberry coulis, 1099 00:50:42,480 --> 00:50:46,400 vanilla cream cheese and a tempered chocolate dome. 1100 00:50:53,400 --> 00:50:55,600 The dome of chocolate across the top 1101 00:50:55,600 --> 00:50:57,240 of the cheesecake is thin, 1102 00:50:57,240 --> 00:50:59,160 thinner than an Easter egg. 1103 00:50:59,160 --> 00:51:00,640 The cheesecake itself doesn't 1104 00:51:00,640 --> 00:51:02,360 have the firmness of a cheesecake, 1105 00:51:02,360 --> 00:51:05,480 more of a sort of fluffy vanilla cream. 1106 00:51:05,480 --> 00:51:08,400 Underneath that, the rich ganache, which is dark, 1107 00:51:08,400 --> 00:51:10,520 thick, sweet chocolate. 1108 00:51:10,520 --> 00:51:12,640 For me, I think that that raspberry 1109 00:51:12,640 --> 00:51:15,480 should be more like a jelly or a jam, 1110 00:51:15,480 --> 00:51:16,880 so you've got that little bit 1111 00:51:16,880 --> 00:51:18,400 of a texture issue, and I think 1112 00:51:18,400 --> 00:51:20,000 there should be more of it. 1113 00:51:20,000 --> 00:51:21,920 I think the cheesecake, you could go 1114 00:51:21,920 --> 00:51:23,600 with a bit of booze or something 1115 00:51:23,600 --> 00:51:25,080 in there just to make it a bit 1116 00:51:25,080 --> 00:51:26,760 different and just to pack a bit 1117 00:51:26,760 --> 00:51:28,440 more acidity into there 1118 00:51:28,440 --> 00:51:30,920 because it is quite chocolate-heavy. 1119 00:51:31,960 --> 00:51:33,640 It's very skilful. 1120 00:51:33,640 --> 00:51:35,280 I mean, that dome across the top there, 1121 00:51:35,280 --> 00:51:36,840 it's got a proper crack to it as well. 1122 00:51:36,840 --> 00:51:38,000 It's very, very delicate. 1123 00:51:38,000 --> 00:51:39,720 So well done, you. 1124 00:51:39,720 --> 00:51:42,280 I find the brownie a little dense. 1125 00:51:42,280 --> 00:51:44,200 A little heavy. OK. 1126 00:51:44,200 --> 00:51:46,200 Flavours - beautiful. 1127 00:51:46,200 --> 00:51:48,560 Skill - amazing, on that dome. 1128 00:51:48,560 --> 00:51:50,600 Brownie - slightly heavy for me. 1129 00:51:50,600 --> 00:51:52,000 OK. 1130 00:51:54,080 --> 00:51:55,400 With the brownie, 1131 00:51:55,400 --> 00:51:57,280 it was just a bit too dense. 1132 00:51:57,280 --> 00:51:59,720 It's usually oozing a bit more. 1133 00:51:59,720 --> 00:52:01,840 Obviously, you don't want to hear them comments. 1134 00:52:01,840 --> 00:52:04,320 I was hoping it would all be well, 1135 00:52:04,320 --> 00:52:08,000 but you know, it is what it is, isn't it? 1136 00:52:08,000 --> 00:52:11,240 So, just wanted to start off by saying thank you, 1137 00:52:11,240 --> 00:52:14,280 because that was some real great cooking. 1138 00:52:14,280 --> 00:52:16,360 And to be honest, for me, I think 1139 00:52:16,360 --> 00:52:18,400 you guys are at the same level 1140 00:52:18,400 --> 00:52:20,600 as the professionals. 1141 00:52:20,600 --> 00:52:23,120 We've got a big job to do now. 1142 00:52:23,120 --> 00:52:25,760 We've got to decide who goes through to a quarterfinal. 1143 00:52:25,760 --> 00:52:28,520 Off you go, ladies and gentlemen, thank you. 1144 00:52:30,320 --> 00:52:32,120 Cheers. 1145 00:52:34,320 --> 00:52:36,640 Stu, again, thank you very much 1146 00:52:36,640 --> 00:52:38,720 and your continued success - congratulations. 1147 00:52:38,720 --> 00:52:40,320 Thank you very much. Lovely to see you again. 1148 00:52:40,320 --> 00:52:41,680 Nice to eat food with you, Stu. 1149 00:52:41,680 --> 00:52:43,960 Yeah, you, too. See you later. Take care. Thank you. 1150 00:52:48,640 --> 00:52:51,040 The last heat of this year's competition, 1151 00:52:51,040 --> 00:52:52,920 and what a heat it truly was. 1152 00:52:52,920 --> 00:52:55,720 We have a decision to make because we've only got three 1153 00:52:55,720 --> 00:52:58,680 quarterfinal places, and that does mean that two of them 1154 00:52:58,680 --> 00:53:00,160 are leaving the competition. 1155 00:53:01,720 --> 00:53:04,280 Ajay stretched the brief right 1156 00:53:04,280 --> 00:53:06,600 to the limit, but that is one 1157 00:53:06,600 --> 00:53:08,240 of the best scallop dishes 1158 00:53:08,240 --> 00:53:09,880 I've ever eaten in my life. 1159 00:53:09,880 --> 00:53:12,080 That fella is a proper, proper cook. 1160 00:53:12,080 --> 00:53:14,040 We have got to put him through. 1161 00:53:14,040 --> 00:53:15,920 I think you're absolutely right. 1162 00:53:15,920 --> 00:53:18,160 There's one other cook I think really deserves a quarterfinal 1163 00:53:18,160 --> 00:53:19,800 place, and that's Cliodhna. 1164 00:53:19,800 --> 00:53:21,640 A pink taco and... 1165 00:53:21,640 --> 00:53:23,400 ..a taco-inspired gravy. 1166 00:53:23,400 --> 00:53:25,360 She'd captured all the flavours 1167 00:53:25,360 --> 00:53:26,760 of a Mexican taco dish, 1168 00:53:26,760 --> 00:53:29,360 but it had a little bit of character, didn't it? 1169 00:53:29,360 --> 00:53:31,560 We've now got one place left. 1170 00:53:31,560 --> 00:53:32,800 Oh! 1171 00:53:32,800 --> 00:53:35,480 Tigi needed a strong round - we know that. 1172 00:53:35,480 --> 00:53:36,840 We had great chicken, 1173 00:53:36,840 --> 00:53:38,800 a really good sauce on the side. 1174 00:53:38,800 --> 00:53:41,080 My concern was that we actually 1175 00:53:41,080 --> 00:53:43,880 had a taint of burnt from that rice. 1176 00:53:45,600 --> 00:53:47,760 Natasha - what a brilliant, eclectic cook. 1177 00:53:47,760 --> 00:53:49,400 I thought the crispy chicken with 1178 00:53:49,400 --> 00:53:51,520 honey and chilli was delightful. 1179 00:53:51,520 --> 00:53:55,400 And I liked the salted fish on her bread. 1180 00:53:55,400 --> 00:53:58,560 The breadfruit chips - they needed some more seasoning. 1181 00:54:00,160 --> 00:54:02,520 Linda's food truck delicacy... 1182 00:54:02,520 --> 00:54:05,080 ..was a brownie with a cheesecake. 1183 00:54:05,080 --> 00:54:06,760 I mean, the work that went in there, 1184 00:54:06,760 --> 00:54:08,280 making ganache, doing the tempered 1185 00:54:08,280 --> 00:54:10,440 chocolate, great combination. 1186 00:54:10,440 --> 00:54:12,000 But it didn't please all of us. 1187 00:54:12,000 --> 00:54:13,320 Skilful? Yes. 1188 00:54:13,320 --> 00:54:15,200 Chocolate and cream - wonderful. 1189 00:54:15,200 --> 00:54:17,800 I thought the brownie was a little dense. 1190 00:54:20,880 --> 00:54:23,640 I'm hoping I've done enough to stay in the competition. 1191 00:54:23,640 --> 00:54:24,840 You know, you must be mad, 1192 00:54:24,840 --> 00:54:26,560 but you want to do it all over again. 1193 00:54:26,560 --> 00:54:27,960 I don't know what it is. 1194 00:54:27,960 --> 00:54:29,200 It's so addictive. 1195 00:54:29,200 --> 00:54:31,520 I came here to get further than I got last time. 1196 00:54:31,520 --> 00:54:33,400 Last time, I got to the quarterfinal. 1197 00:54:33,400 --> 00:54:35,600 I'd hope to get to the quarterfinal again - 1198 00:54:35,600 --> 00:54:37,680 and if I did, I'd be really proud of that. 1199 00:54:38,960 --> 00:54:41,040 I'd be gutted if I was going home 1200 00:54:41,040 --> 00:54:42,680 because it would be a short 1201 00:54:42,680 --> 00:54:44,160 but sweet experience. 1202 00:54:44,160 --> 00:54:46,640 But, yeah, we'll see what they decide. 1203 00:54:57,640 --> 00:54:59,280 Over two rounds, 1204 00:54:59,280 --> 00:55:01,560 you have been nothing short of phenomenal. 1205 00:55:01,560 --> 00:55:04,600 Very, very well done, all five of you. 1206 00:55:05,800 --> 00:55:07,760 It's been a really tough decision. 1207 00:55:09,520 --> 00:55:11,480 Our first quarterfinalist... 1208 00:55:13,080 --> 00:55:15,040 ..is Ajay. 1209 00:55:15,040 --> 00:55:16,640 Congratulations. 1210 00:55:18,480 --> 00:55:20,320 Thank you. Thank you. 1211 00:55:21,360 --> 00:55:23,120 Our second quarterfinalist... 1212 00:55:24,480 --> 00:55:26,360 ..is Cliodhna. 1213 00:55:29,200 --> 00:55:30,960 Wow, thank you. 1214 00:55:33,320 --> 00:55:34,760 OK. 1215 00:55:34,760 --> 00:55:36,600 Natasha, Linda, Tigi - 1216 00:55:36,600 --> 00:55:39,440 we've only got one quarterfinal place left. 1217 00:55:40,800 --> 00:55:42,840 Our third quarterfinalist... 1218 00:55:49,160 --> 00:55:51,160 ..is Natasha. 1219 00:55:54,200 --> 00:55:55,640 Very well done. 1220 00:55:55,640 --> 00:55:59,400 Linda, Tigi - thank you so very much. 1221 00:55:59,400 --> 00:56:00,960 It's been an absolute pleasure having you back. 1222 00:56:00,960 --> 00:56:02,880 Thank you very much indeed. You're leaving us. Thank you. 1223 00:56:02,880 --> 00:56:04,680 Well done. Thank you. 1224 00:56:09,400 --> 00:56:11,360 I feel OK to be going home. 1225 00:56:11,360 --> 00:56:14,240 A bit sad, but there's lots of good cooks there, 1226 00:56:14,240 --> 00:56:16,680 so, you know, stiff competition. 1227 00:56:16,680 --> 00:56:18,560 It's a massive experience. 1228 00:56:18,560 --> 00:56:20,920 And I've loved every minute of it. 1229 00:56:22,400 --> 00:56:24,600 A massive experience, with an element of joy. 1230 00:56:24,600 --> 00:56:27,280 Because one thing is, I get two aprons, which I can now put 1231 00:56:27,280 --> 00:56:28,600 on my wall in my kitchen. 1232 00:56:28,600 --> 00:56:31,440 So, yeah, it's been great, honestly - fantastic. 1233 00:56:34,440 --> 00:56:36,480 CHEERING 1234 00:56:36,480 --> 00:56:37,960 Congratulations, you three - 1235 00:56:37,960 --> 00:56:40,120 you are my chef quarterfinalists. 1236 00:56:40,120 --> 00:56:42,080 Well done! 1237 00:56:42,080 --> 00:56:45,280 I've never done this before. 1238 00:56:42,080 --> 00:56:45,280 THEY LAUGH 1239 00:56:46,760 --> 00:56:49,480 MasterChef quarterfinalist - I can't believe it. 1240 00:56:50,480 --> 00:56:52,760 I'm very, very happy with getting this far, but I'm definitely 1241 00:56:52,760 --> 00:56:54,920 going to push myself and see how much further I can take it. 1242 00:56:54,920 --> 00:56:56,240 100%. 1243 00:56:56,240 --> 00:56:58,040 We all knew it was going to be really tight. 1244 00:56:58,040 --> 00:56:59,240 It was a really tough round. 1245 00:56:59,240 --> 00:57:01,400 Everyone was on such a high level. 1246 00:57:01,400 --> 00:57:04,120 It's just...relief now, though. 1247 00:57:05,640 --> 00:57:07,200 The journey for me has just started. 1248 00:57:07,200 --> 00:57:08,760 I'm confident. I'm happy. 1249 00:57:08,760 --> 00:57:11,040 I'm looking forward to the next round. 1250 00:57:13,840 --> 00:57:15,240 Next time... 1251 00:57:15,240 --> 00:57:18,240 It's the last of this year's quarterfinals. 1252 00:57:18,240 --> 00:57:21,320 An Ajay, Cliodhna and Natasha... 1253 00:57:21,320 --> 00:57:23,880 Whoa-ho! Look at you! 1254 00:57:23,880 --> 00:57:27,080 ..will be joining Chris, Mary... 1255 00:57:27,080 --> 00:57:28,720 ..and Matthew... 1256 00:57:28,720 --> 00:57:30,640 It's a bit hot in the kitchen! 1257 00:57:30,640 --> 00:57:34,480 ..cooking for one of the country's top restaurant critics. 1258 00:57:34,480 --> 00:57:37,760 That went fast. OK, please start plating up now. 1259 00:57:37,760 --> 00:57:40,680 You've absolutely delivered - it is cranked to 11. 1260 00:58:04,760 --> 00:58:07,800 Subtitles by Red Bee Media