1 00:00:02,000 --> 00:00:04,880 It's comeback week on MasterChef... 2 00:00:06,400 --> 00:00:11,160 ..and this week's six best cooks are back for the last quarterfinal. 3 00:00:13,760 --> 00:00:15,320 It means everything to do well today. 4 00:00:15,320 --> 00:00:17,360 You get the itch again cos you've come this far, 5 00:00:17,360 --> 00:00:19,200 so now it's like, "What's next?" 6 00:00:19,200 --> 00:00:23,200 I think knowing how good everybody else is, 7 00:00:23,200 --> 00:00:25,120 I've really got to smash this one. 8 00:00:26,160 --> 00:00:27,840 I just want to go the extra mile. 9 00:00:27,840 --> 00:00:29,840 I want to prove that I am good enough 10 00:00:29,840 --> 00:00:31,120 for the knockout stages. 11 00:00:33,560 --> 00:00:37,240 Tonight, they face just one challenge - 12 00:00:37,240 --> 00:00:39,800 to cook an exceptional dish 13 00:00:39,800 --> 00:00:44,120 from a brief set by renowned food critic Jimi Famurewa. 14 00:00:46,760 --> 00:00:50,080 I think this quarterfinal is a culinary clash of the titans. 15 00:00:51,600 --> 00:00:53,120 If they want to win the trophy, 16 00:00:53,120 --> 00:00:54,680 they've got to get through this. 17 00:01:13,320 --> 00:01:17,000 You are cooking for a place now in Knockout Week. 18 00:01:17,000 --> 00:01:19,880 You've been brilliant. We want you to get even better. 19 00:01:21,800 --> 00:01:23,840 You are not just going to cook for John and I, 20 00:01:23,840 --> 00:01:26,440 you are going to cook for a special guest. 21 00:01:26,440 --> 00:01:27,600 Ladies and gentlemen, 22 00:01:27,600 --> 00:01:30,080 Jimi Famurewa. 23 00:01:32,320 --> 00:01:34,480 Yay, Big Jim! 24 00:01:36,520 --> 00:01:38,280 Tell us the brief, please. 25 00:01:38,280 --> 00:01:41,520 I would like you to make me a fusion feast 26 00:01:41,520 --> 00:01:46,160 by taking two seemingly unrelated food cultures or cuisines 27 00:01:46,160 --> 00:01:49,040 that mean a lot to you, and combining them 28 00:01:49,040 --> 00:01:51,840 in one beautiful, harmonious dish. 29 00:01:54,600 --> 00:01:58,880 There are just three places in Knockout Week. 30 00:02:00,200 --> 00:02:03,320 That does mean that three of you will be going home. 31 00:02:05,480 --> 00:02:06,960 90 minutes. 32 00:02:06,960 --> 00:02:08,200 Let's cook. 33 00:02:11,720 --> 00:02:14,920 I think fusion is one of those terms 34 00:02:14,920 --> 00:02:17,280 that can be a bit of a dirty word. 35 00:02:17,280 --> 00:02:18,960 When it's done well, 36 00:02:18,960 --> 00:02:23,800 there's something absolutely beautiful, vivid, memorable 37 00:02:23,800 --> 00:02:28,040 and thrilling about combining different food cultures. 38 00:02:28,040 --> 00:02:30,080 I really want fireworks, 39 00:02:30,080 --> 00:02:33,880 and something that could become an iconic future dish. 40 00:02:33,880 --> 00:02:36,400 So I really want to see them go for it. 41 00:02:37,360 --> 00:02:39,200 Who's that? Is that me or Gregg? 42 00:02:39,200 --> 00:02:40,880 Uh...no comment. 43 00:02:43,640 --> 00:02:45,160 Cliodhna's food is tasty, 44 00:02:45,160 --> 00:02:46,520 it's got style, 45 00:02:46,520 --> 00:02:48,800 and it takes on lots of technique. 46 00:02:49,880 --> 00:02:51,680 I love it. Oh, thank God. 47 00:02:52,680 --> 00:02:54,320 Just hold your nerve, Cliodhna. 48 00:02:54,320 --> 00:02:55,960 More of the same. 49 00:02:55,960 --> 00:02:58,040 Weirdly, today, I don't feel half as nervous 50 00:02:58,040 --> 00:02:59,840 as I have done in the previous days. 51 00:02:59,840 --> 00:03:01,040 I've done what I've come here to do, 52 00:03:01,040 --> 00:03:02,440 but I'm not going to stop now. 53 00:03:05,600 --> 00:03:08,960 So, for you today, I'm doing a Scottish-Italian fusion. 54 00:03:08,960 --> 00:03:12,680 So I'm making for you a chicken Braemar in Parma ham. 55 00:03:12,680 --> 00:03:15,920 But instead of haggis on the inside, we've got black pudding. 56 00:03:15,920 --> 00:03:18,480 I've then done a garlic and truffle mash, 57 00:03:18,480 --> 00:03:20,440 whisky-nduja cream. 58 00:03:20,440 --> 00:03:23,720 Scottish and Italian, what's the personal connection for you? 59 00:03:23,720 --> 00:03:25,240 Every time there's a big family event, 60 00:03:25,240 --> 00:03:27,320 it's always Italian food that we go for. 61 00:03:27,320 --> 00:03:29,760 I also go to Scotland all the time with my family, 62 00:03:29,760 --> 00:03:32,040 we've literally gone every summer up there. 63 00:03:32,040 --> 00:03:34,160 So obviously, as you asked, bring two things that you love 64 00:03:34,160 --> 00:03:35,760 together, and that is what I've done. 65 00:03:39,040 --> 00:03:40,480 The chicken sounds great, 66 00:03:40,480 --> 00:03:43,240 needs be crispy on the outside and cooked all the way through. 67 00:03:43,240 --> 00:03:45,240 Yeah! Meat, meat, meat! 68 00:03:45,240 --> 00:03:48,240 Then we've got a sauce being made from whisky and cream, 69 00:03:48,240 --> 00:03:50,080 which is quite normal... 70 00:03:50,080 --> 00:03:52,520 Whoa-ho, look at you! 71 00:03:52,520 --> 00:03:55,360 ..but then into that, she's putting nduja. 72 00:03:55,360 --> 00:03:59,840 Nduja, a spreadable salami, that's quite strong and spicy. 73 00:04:02,000 --> 00:04:03,480 Time, time, time, time, time. 74 00:04:03,480 --> 00:04:05,120 It flies too quickly here. 75 00:04:05,120 --> 00:04:07,640 If there's anybody that has mastered fusion, 76 00:04:07,640 --> 00:04:09,040 it's our Natasha. 77 00:04:10,320 --> 00:04:12,920 She takes cultures and brings them together. 78 00:04:14,040 --> 00:04:15,240 Really well-made, 79 00:04:15,240 --> 00:04:16,920 beautiful textures, beautiful flavours. 80 00:04:16,920 --> 00:04:18,320 Well done, you. Thank you. 81 00:04:19,840 --> 00:04:22,840 So last time I cooked for a food critic, 82 00:04:22,840 --> 00:04:25,200 it was actually, I think, 83 00:04:25,200 --> 00:04:27,480 probably one of my strongest rounds. 84 00:04:27,480 --> 00:04:29,960 Still remember your mille-feuille, beautiful. 85 00:04:29,960 --> 00:04:31,680 The fruit salad mille-feuille. 86 00:04:33,040 --> 00:04:36,240 So I just need to go in full force and give him a flavour hit. 87 00:04:39,720 --> 00:04:42,080 Good to see you again. Yes. You too, Jimi. 88 00:04:42,080 --> 00:04:44,120 What are you cooking for us? 89 00:04:44,120 --> 00:04:48,120 So today I am cooking a mix between Italian and Chinese. 90 00:04:48,120 --> 00:04:51,680 So it's going to be a beef, mushroom, 91 00:04:51,680 --> 00:04:54,720 ginger lasagne, essentially... Wow! 92 00:04:54,720 --> 00:04:57,040 ..with a mushroom broth. 93 00:04:57,040 --> 00:05:00,080 The only Italian thing on there is the pasta, right? Yes. 94 00:05:00,080 --> 00:05:01,880 You look at it and you think of a lasagne, 95 00:05:01,880 --> 00:05:04,240 but not in your typical way, with Chinese flavours. 96 00:05:06,680 --> 00:05:09,720 We're going to have layers of blanched cabbage 97 00:05:09,720 --> 00:05:12,200 and stir-fried beef with mushrooms. 98 00:05:12,200 --> 00:05:14,040 In the stir-fry, we've got fish sauce, 99 00:05:14,040 --> 00:05:15,800 a bit of vinegar, all happening. 100 00:05:17,200 --> 00:05:18,440 Lovely. 101 00:05:20,520 --> 00:05:22,640 Instead of having noodles with our beef stir-fry, 102 00:05:22,640 --> 00:05:24,920 we've just got a couple of sheets of pasta. 103 00:05:24,920 --> 00:05:27,080 How these come together, I'm not quite sure. 104 00:05:29,120 --> 00:05:31,160 What am I going to do first? The beef. 105 00:05:31,160 --> 00:05:33,960 30 minutes gone. You've got an hour left. 106 00:05:33,960 --> 00:05:35,240 SHE HUFFS 107 00:05:37,080 --> 00:05:38,960 Let's get hot in the kitchen. 108 00:05:38,960 --> 00:05:42,680 Matthew, we know, loves the flavours of the Caribbean 109 00:05:42,680 --> 00:05:46,040 and he's come back in here and wowed us with his technique. 110 00:05:46,040 --> 00:05:49,720 The technical work in there is admirable. 111 00:05:49,720 --> 00:05:50,760 I'm impressed. 112 00:05:51,760 --> 00:05:53,560 Matthew's food is already fusion. 113 00:05:54,720 --> 00:05:56,720 I've never seen fish and chips like it, that's for sure. 114 00:05:57,680 --> 00:05:59,160 We've loved it so far, 115 00:05:59,160 --> 00:06:01,160 he's just got to keep going. 116 00:06:01,160 --> 00:06:03,000 I only started cooking a couple of years ago. 117 00:06:03,000 --> 00:06:05,120 I used to love taking food 118 00:06:05,120 --> 00:06:06,840 from different cultures 119 00:06:06,840 --> 00:06:08,160 and just bringing them together, 120 00:06:08,160 --> 00:06:10,520 so I'm going to love today's challenge. 121 00:06:12,760 --> 00:06:16,960 So today I'm doing East meets West Indies. 122 00:06:16,960 --> 00:06:18,840 So I'm doing pani puri balls 123 00:06:18,840 --> 00:06:21,080 that's going to be filled with Trinidad double, 124 00:06:21,080 --> 00:06:22,520 so that's a chickpea curry, 125 00:06:22,520 --> 00:06:25,240 and that's going to be finished off with some cucumber salsa. 126 00:06:25,240 --> 00:06:27,560 And then you move on to the Caribbean curried mutton, 127 00:06:27,560 --> 00:06:31,040 and it's got coconut and lime rice at the bottom as well. 128 00:06:31,040 --> 00:06:34,400 You have changed so much as a cook. Thank you very much. 129 00:06:34,400 --> 00:06:36,960 Where have you now set your sights in this competition? 130 00:06:36,960 --> 00:06:38,800 Well, I want to get to Knockout rounds, 131 00:06:38,800 --> 00:06:40,360 I didn't get there before, 132 00:06:40,360 --> 00:06:43,040 then after that, re-evaluate and see if I can push on. 133 00:06:45,800 --> 00:06:47,160 Are they prawn crackers? 134 00:06:47,160 --> 00:06:48,720 MATTHEW LAUGHS 135 00:06:47,160 --> 00:06:48,720 Yeah. Are they? 136 00:06:48,720 --> 00:06:50,200 No, they're pani puri balls. 137 00:06:50,200 --> 00:06:52,280 I never knew you could buy them like that. Yeah. 138 00:06:52,280 --> 00:06:56,600 He's actually using a pre-made pani cut mixture... 139 00:06:56,600 --> 00:07:00,480 ..you drop it in the deep-fryer and it puffs up automatically. 140 00:07:00,480 --> 00:07:02,600 It's completely fail-safe. 141 00:07:02,600 --> 00:07:04,920 There you go. Rise to the top. 142 00:07:04,920 --> 00:07:06,840 It's like hooking a duck. 143 00:07:06,840 --> 00:07:09,400 We're getting what he calls a Trini double. 144 00:07:09,400 --> 00:07:11,840 A Trini double is like a chickpea curry, 145 00:07:11,840 --> 00:07:14,960 and then instead of getting the spiced water you get in India, 146 00:07:14,960 --> 00:07:17,560 we're getting a West Indian curry flavour. 147 00:07:18,640 --> 00:07:20,720 We're also getting ourselves a mutton curry 148 00:07:20,720 --> 00:07:22,600 and a coconut and lime rice. 149 00:07:22,600 --> 00:07:25,440 Mutton is an older lamb, that means it's quite tough. 150 00:07:25,440 --> 00:07:27,400 He's cooked it in a pressure cooker, 151 00:07:27,400 --> 00:07:30,320 I hope it's nice and soft and juicy, and not in any way dry. 152 00:07:31,440 --> 00:07:34,080 My concern is, with all the technique I've seen from Matthew 153 00:07:34,080 --> 00:07:36,800 throughout the competition, there's not a lot of technique here. 154 00:07:40,440 --> 00:07:41,760 Come on! 155 00:07:41,760 --> 00:07:42,960 That's it. 156 00:07:42,960 --> 00:07:46,440 Mary's food is so good because it's straight from the heart. 157 00:07:46,440 --> 00:07:48,560 It's got so much love in it! 158 00:07:49,560 --> 00:07:52,560 You are showing all the touches of classic cookery, 159 00:07:52,560 --> 00:07:55,480 which made us fall in love with you last time. 160 00:07:55,480 --> 00:07:59,160 I see Mary as a very, very classic cook. 161 00:07:59,160 --> 00:08:00,720 No fusion at all. 162 00:08:00,720 --> 00:08:03,240 I wonder how difficult Mary is going to find this. 163 00:08:04,880 --> 00:08:09,560 I am out of my comfort zone because it's an extremely famous dish. 164 00:08:09,560 --> 00:08:11,560 Everybody knows what it tastes like. 165 00:08:11,560 --> 00:08:14,360 And with this twist, it could divide the crowd. 166 00:08:16,160 --> 00:08:18,840 Most Sundays of the year, I do a roast for about 13 people. 167 00:08:18,840 --> 00:08:20,880 Amazing. I've got a big family. 13?! 168 00:08:20,880 --> 00:08:22,040 Yeah. 169 00:08:22,040 --> 00:08:23,520 Most Sundays. 170 00:08:23,520 --> 00:08:26,000 I love Middle Eastern food and Middle Eastern flavours, 171 00:08:26,000 --> 00:08:30,280 so I thought a fusion of the two was worth a try. 172 00:08:33,880 --> 00:08:36,960 We have, from Mary, this lovely loin of lamb, 173 00:08:36,960 --> 00:08:38,200 which is going to be pan fried, 174 00:08:38,200 --> 00:08:41,320 and on the outside it's got cumin and sumac. 175 00:08:41,320 --> 00:08:44,600 Sumac, a berry which is sharp, almost like lemon. 176 00:08:44,600 --> 00:08:48,400 Then we have roast potatoes which are being covered in za'atar, 177 00:08:48,400 --> 00:08:50,520 slightly bitter and sharp. 178 00:08:50,520 --> 00:08:53,280 Then we've got cauliflower cheese, which has got feta cheese, 179 00:08:53,280 --> 00:08:57,000 really salty, and then tahini, which is sesame seed paste. 180 00:08:57,000 --> 00:08:59,200 This is a really interesting idea. 181 00:09:02,720 --> 00:09:05,040 One of the beauties of Middle Eastern food 182 00:09:05,040 --> 00:09:07,280 is the wonderment that comes with spice, 183 00:09:07,280 --> 00:09:10,080 and Mary can't be bashful about using them. 184 00:09:15,680 --> 00:09:19,520 Ajay has made a massive impression in this comeback week. 185 00:09:19,520 --> 00:09:21,600 That scallop dish, I think, 186 00:09:21,600 --> 00:09:24,600 is probably one of the best scallop dishes I've ever eaten in my life. 187 00:09:24,600 --> 00:09:25,640 Wow. 188 00:09:25,640 --> 00:09:27,920 He does already have a style of fusion. 189 00:09:27,920 --> 00:09:30,320 It is spiced right to the hilt, 190 00:09:30,320 --> 00:09:32,400 and I love you for it. 191 00:09:32,400 --> 00:09:35,480 I think that's just absolutely fantastic. Thank you. 192 00:09:35,480 --> 00:09:38,960 I just hope that Ajay can keep this momentum going. 193 00:09:38,960 --> 00:09:42,520 I grew up in India, but I left India 24 years ago 194 00:09:42,520 --> 00:09:44,920 and I've been travelling across the world. 195 00:09:44,920 --> 00:09:48,520 My cooking is now influenced by all these wonderful experiences, 196 00:09:48,520 --> 00:09:50,760 and I love fusion cooking. 197 00:09:53,400 --> 00:09:57,240 I'm bringing together Japanese and South Indian cuisine. 198 00:09:57,240 --> 00:09:58,720 I'm making a pudding today, 199 00:09:58,720 --> 00:10:01,120 that's a South Indian dish called thengai poli. 200 00:10:01,120 --> 00:10:03,200 Thengai is coconut with jaggery, 201 00:10:03,200 --> 00:10:05,960 and I'm going to layer it between coffee brandy snaps. 202 00:10:05,960 --> 00:10:10,600 I'm going to serve that with a black sesame and miso ice cream, 203 00:10:10,600 --> 00:10:14,000 a matcha and raspberry cake, and a raspberry whipped cream. 204 00:10:14,000 --> 00:10:17,200 Are you feeling confident about getting all of this done in time? 205 00:10:17,200 --> 00:10:18,600 It feels like a lot of things. 206 00:10:18,600 --> 00:10:21,480 I wanted to try and bring the five taste senses, 207 00:10:21,480 --> 00:10:26,400 so bitter, salt, sweet, sour and umami, into this dish. 208 00:10:28,640 --> 00:10:30,080 There is a lot going on here. 209 00:10:30,080 --> 00:10:34,360 Crispy brandy snaps, that jam, the cake, the ice cream. 210 00:10:34,360 --> 00:10:37,480 But for me, it's about the danger of the combination. 211 00:10:42,560 --> 00:10:44,720 You have 20 minutes left, everybody. 212 00:10:44,720 --> 00:10:47,040 All right? Time is flying. 213 00:10:48,480 --> 00:10:50,720 Nope, that's not good. 214 00:10:50,720 --> 00:10:52,280 Going to have to get rid of that. 215 00:10:52,280 --> 00:10:54,160 Chris's food is elegant, 216 00:10:54,160 --> 00:10:55,680 sophisticated, 217 00:10:55,680 --> 00:10:58,880 and it draws on different cultures from around the world. 218 00:10:58,880 --> 00:11:01,040 I've never seen a dessert like it. 219 00:11:01,040 --> 00:11:02,560 I think it's really clever. 220 00:11:02,560 --> 00:11:05,720 For me, Chris is a very, very strong contender. 221 00:11:07,400 --> 00:11:10,640 Last time in the competition, I cooked for Jimi Famurewa 222 00:11:10,640 --> 00:11:12,360 and he loved my food. 223 00:11:13,520 --> 00:11:16,200 In terms of setting this brief, this has, you know, 224 00:11:16,200 --> 00:11:18,680 exceeded all expectations. 225 00:11:18,680 --> 00:11:22,360 This dish has to be top, kind of, restaurant quality. 226 00:11:22,360 --> 00:11:24,640 It has to look good, taste good 227 00:11:24,640 --> 00:11:26,480 and I think it should do it. 228 00:11:29,400 --> 00:11:31,000 Chris... Hi. 229 00:11:31,000 --> 00:11:32,720 ..me old mate, how are you? 230 00:11:32,720 --> 00:11:35,120 I'm back. Good to see you again. And you're back. Yeah. 231 00:11:35,120 --> 00:11:36,480 So, what are you doing today? 232 00:11:36,480 --> 00:11:38,560 So we've got a Danish risalamande, 233 00:11:38,560 --> 00:11:40,320 which is a Danish rice pudding... 234 00:11:40,320 --> 00:11:43,240 OK. ..and that's going to be fused with a gulab jamun, 235 00:11:43,240 --> 00:11:45,840 which is a sweet dough ball from India. 236 00:11:45,840 --> 00:11:49,200 Why the combination of... Yeah. ..an Indian dessert 237 00:11:49,200 --> 00:11:51,720 combined with Danish pudding? 238 00:11:51,720 --> 00:11:56,920 Well, my partner is from Denmark, so we've adopted now, in our family, 239 00:11:56,920 --> 00:12:00,320 to have Danish rice pudding for Christmas, for our dessert. 240 00:12:00,320 --> 00:12:02,480 And then the Indian influence 241 00:12:02,480 --> 00:12:04,920 comes from travelling around the south of India. 242 00:12:08,640 --> 00:12:10,040 Put any sugar in there? 243 00:12:11,840 --> 00:12:13,800 That rice needs to be cooked all the way through. 244 00:12:13,800 --> 00:12:15,600 It can't be thick and gluggy. 245 00:12:17,640 --> 00:12:19,600 Love that machine. 246 00:12:19,600 --> 00:12:21,920 Then the other cuisine coming in is Indian - 247 00:12:21,920 --> 00:12:25,720 gulab jamun. Little tiny doughnuts made from milk powder, 248 00:12:25,720 --> 00:12:28,320 usually cooked in lots and lots of syrup. 249 00:12:28,320 --> 00:12:31,760 They can't be hard and they can't be too bouncy. 250 00:12:31,760 --> 00:12:33,240 This is really fascinating. 251 00:12:35,360 --> 00:12:37,880 Quarterfinalists, you've got just 10 minutes left. 252 00:12:37,880 --> 00:12:39,320 Ten minutes left! 253 00:12:48,000 --> 00:12:49,160 CLIODHNA WHISTLES 254 00:12:49,160 --> 00:12:50,320 Perfect. 255 00:12:52,400 --> 00:12:54,160 SHE GROANS 256 00:12:54,160 --> 00:12:55,520 It's looking good. 257 00:12:55,520 --> 00:12:56,960 Fingers crossed. 258 00:13:03,200 --> 00:13:05,480 That might be a bit too raw for them. 259 00:13:07,400 --> 00:13:09,360 You have just two and a half minutes, 260 00:13:09,360 --> 00:13:11,760 that's all you got. That went fast. 261 00:13:12,720 --> 00:13:14,320 OK, I just need to start plating up now. 262 00:13:20,080 --> 00:13:21,960 Almost doing the finishing touches now. 263 00:13:23,800 --> 00:13:25,920 I think it looks OK. 264 00:13:28,480 --> 00:13:29,720 90 seconds! 265 00:13:29,720 --> 00:13:31,760 Come on, focus! 90 seconds. 266 00:13:33,120 --> 00:13:35,320 We just got to garnish the plate now. 267 00:13:35,320 --> 00:13:36,480 CHRIS IMITATES WOOSHING 268 00:13:36,480 --> 00:13:38,680 Hey, hey, hey, I'm missing something here. 269 00:13:43,840 --> 00:13:45,920 Where's my gravy? Where's my gravy gone? 270 00:13:47,760 --> 00:13:49,560 That's it! Time is up! 271 00:13:49,560 --> 00:13:51,600 GREGG HUFFS 272 00:13:49,560 --> 00:13:51,600 And breathe! 273 00:13:51,600 --> 00:13:53,040 SHE EXHALES SHARPLY 274 00:13:56,640 --> 00:13:58,760 Oh, that is brilliant! 275 00:13:58,760 --> 00:14:00,760 Thank you. 276 00:14:00,760 --> 00:14:02,680 Cliodhna, up you come, please. 277 00:14:04,280 --> 00:14:07,480 Cliodhna's Scottish-Italian fusion dish... 278 00:14:07,480 --> 00:14:12,480 ..is chicken breast stuffed with black pudding and porcini mushroom, 279 00:14:12,480 --> 00:14:14,840 wrapped in Parma ham, 280 00:14:14,840 --> 00:14:17,400 with truffle and garlic mash, 281 00:14:17,400 --> 00:14:20,200 a Parmesan and Lancashire cheese crisp, 282 00:14:20,200 --> 00:14:22,360 sun-blush tomatoes, 283 00:14:22,360 --> 00:14:25,960 served with an nduja and whisky cream. 284 00:14:31,640 --> 00:14:34,800 Putting those mushrooms into your black pudding 285 00:14:34,800 --> 00:14:37,840 has softened them and given them even more pepperiness. 286 00:14:37,840 --> 00:14:39,040 That's really clever! 287 00:14:39,040 --> 00:14:41,040 The mashed potato makes no apology 288 00:14:41,040 --> 00:14:43,920 for being absolutely bursting full of truffle! 289 00:14:44,920 --> 00:14:47,200 The chicken is... 290 00:14:47,200 --> 00:14:49,000 ..really nicely done. 291 00:14:49,000 --> 00:14:52,400 The crisp you've got on the Parma ham is gorgeous. 292 00:14:52,400 --> 00:14:54,080 You've absolutely delivered. 293 00:14:54,080 --> 00:14:55,960 It is cranked to 11. 294 00:14:55,960 --> 00:14:58,360 It's...opera playing the bagpipes. 295 00:14:59,320 --> 00:15:00,520 That's a good one. 296 00:15:00,520 --> 00:15:02,440 I doubted this dish completely. 297 00:15:02,440 --> 00:15:04,760 Nduja, cream and whisky?! 298 00:15:04,760 --> 00:15:07,000 Uh...it's fabulous. 299 00:15:07,000 --> 00:15:08,520 Thank you. 300 00:15:08,520 --> 00:15:10,440 I love these little crisps of yours, 301 00:15:10,440 --> 00:15:12,280 the Parmesan cheese and Lancashire cheese. 302 00:15:12,280 --> 00:15:14,440 I love the fact that everything you've cooked so far 303 00:15:14,440 --> 00:15:16,960 in the competition, there's been a bit of where you grew up. 304 00:15:16,960 --> 00:15:18,960 You're so proud of your food, 305 00:15:18,960 --> 00:15:20,560 and don't ever stop doing that. 306 00:15:22,000 --> 00:15:23,400 I'm... Really good. I'm amazed. 307 00:15:23,400 --> 00:15:25,840 I'm absolutely amazed. Yeah, I'm amazed. Mm! 308 00:15:25,840 --> 00:15:26,880 Amazed. Wow. 309 00:15:28,760 --> 00:15:30,760 Natasha's fusion creation... 310 00:15:30,760 --> 00:15:36,280 ..is a Chinese five-spice beef, cabbage and mushroom lasagne, 311 00:15:36,280 --> 00:15:39,240 topped with a deep-fried enoki mushroom 312 00:15:39,240 --> 00:15:40,840 and a mushroom broth. 313 00:15:47,480 --> 00:15:49,120 The beef is cooked nicely. 314 00:15:49,120 --> 00:15:51,520 There's a little bit of five spice, a little bit of sweetness, 315 00:15:51,520 --> 00:15:53,040 there's ginger. 316 00:15:53,040 --> 00:15:55,760 But it tastes to me, and looks to me, 317 00:15:55,760 --> 00:15:57,720 almost every inch a Chinese dish 318 00:15:57,720 --> 00:16:00,440 rather than a fusion between Italy and China. 319 00:16:00,440 --> 00:16:02,200 QUIETLY: OK. 320 00:16:02,200 --> 00:16:03,800 For me, though, right now, 321 00:16:03,800 --> 00:16:07,320 the bits of the actual stir-fry have been chopped up so small, 322 00:16:07,320 --> 00:16:10,400 it looks to me like the filling of my dumpling 323 00:16:10,400 --> 00:16:13,320 has just exploded into my soup. 324 00:16:13,320 --> 00:16:16,040 I think your steak is cooked very, very well... 325 00:16:16,040 --> 00:16:18,600 ..but I don't think it quite gets the brief. 326 00:16:20,240 --> 00:16:21,880 In flavour terms, Natasha, 327 00:16:21,880 --> 00:16:23,600 you've done fantastically well. 328 00:16:23,600 --> 00:16:26,560 That mushroom broth is heady and rich 329 00:16:26,560 --> 00:16:28,680 and fantastically well done. 330 00:16:28,680 --> 00:16:30,760 I can see your skill in abundance, 331 00:16:30,760 --> 00:16:34,000 but I just think this hasn't quite hung together. 332 00:16:36,760 --> 00:16:39,400 I'm feeling a little bit deflated. 333 00:16:39,400 --> 00:16:42,080 Most of my dishes are a risk that I cook in the MasterChef kitchen, 334 00:16:42,080 --> 00:16:45,480 to be honest. And I did struggle with this brief, I can't admit that. 335 00:16:45,480 --> 00:16:46,640 Yeah. 336 00:16:49,120 --> 00:16:53,680 Matthew's East-West Indian dish is pani puri, 337 00:16:53,680 --> 00:16:58,200 one filled with curried mutton and coconut and lime rice... 338 00:16:58,200 --> 00:17:00,440 ..the other a Trini double - 339 00:17:00,440 --> 00:17:05,520 spiced chickpeas topped with cucumber chutney and pomegranate seeds. 340 00:17:11,520 --> 00:17:14,000 That mutton curry is fantastic. 341 00:17:14,000 --> 00:17:15,800 It is buttery soft, 342 00:17:15,800 --> 00:17:17,240 it's a more mellow spice, 343 00:17:17,240 --> 00:17:19,640 and there's lovely cooked rice underneath. 344 00:17:19,640 --> 00:17:21,080 I'm very much enjoying eating them, 345 00:17:21,080 --> 00:17:22,440 but it's leaving me wanting more. 346 00:17:22,440 --> 00:17:25,040 It's leaving me wanting a whole bowl of food. 347 00:17:25,040 --> 00:17:27,320 What you've got here is a couple of snacks, 348 00:17:27,320 --> 00:17:29,120 and... 349 00:17:29,120 --> 00:17:31,600 ..I would like more food. 350 00:17:31,600 --> 00:17:33,360 I would have thought for a quarterfinal, 351 00:17:33,360 --> 00:17:36,800 we would have got you making the actual puri themselves. 352 00:17:36,800 --> 00:17:39,360 I'm not seeing a huge amount of skill. 353 00:17:39,360 --> 00:17:41,080 Your Trini double, 354 00:17:41,080 --> 00:17:42,960 I really like the flavour of the chickpeas 355 00:17:42,960 --> 00:17:44,120 with the pomegranate. 356 00:17:44,120 --> 00:17:46,720 The sauce, the actual mixture across the top, 357 00:17:46,720 --> 00:17:49,040 I'm finding ferocious with turmeric... 358 00:17:49,040 --> 00:17:51,960 ..really quite almost dusty and strong. 359 00:17:51,960 --> 00:17:55,240 And I'm sort of losing the lovely freshness. 360 00:17:55,240 --> 00:17:59,120 I think there's maybe just some kind of technical niggles here... 361 00:17:59,120 --> 00:18:03,360 ..but the flavours are, by and large, absolutely fantastic. 362 00:18:05,400 --> 00:18:07,920 John did mention that I could have made the pani puri, 363 00:18:07,920 --> 00:18:10,640 like he said, it is the quarterfinals. 364 00:18:10,640 --> 00:18:12,040 Could I have showed more skill? 365 00:18:12,040 --> 00:18:13,920 I believe I showed enough, personally, 366 00:18:13,920 --> 00:18:16,120 but it's what they think. 367 00:18:18,960 --> 00:18:22,480 Mary's Middle Eastern-fused Sunday roast 368 00:18:22,480 --> 00:18:24,720 is sumac-spiced lamb, 369 00:18:24,720 --> 00:18:26,960 za'atar-spiced roast potatoes, 370 00:18:26,960 --> 00:18:31,840 halloumi, feta and tahini cauliflower cheese... 371 00:18:31,840 --> 00:18:33,760 ..honey carrots, 372 00:18:33,760 --> 00:18:36,440 baby courgettes in preserved lemon, 373 00:18:36,440 --> 00:18:38,800 and parsnip crisps... 374 00:18:38,800 --> 00:18:42,160 ..served with a mint and pistachio sauce 375 00:18:42,160 --> 00:18:44,280 and a date gravy. 376 00:18:52,680 --> 00:18:55,760 I really like the way you've cooked everything. 377 00:18:55,760 --> 00:18:58,880 The lamb cooked perfectly and crisp on the outside. 378 00:18:58,880 --> 00:19:00,360 The potatoes, I think, are good, 379 00:19:00,360 --> 00:19:02,400 but there's only a small amount of za'atar, 380 00:19:02,400 --> 00:19:04,240 I think you could probably do with some more. OK. 381 00:19:04,240 --> 00:19:07,280 Those little courgettes, char-grilled, slightly bitter, 382 00:19:07,280 --> 00:19:10,080 but also sweet, then with that saltiness from the preserved lemon, 383 00:19:10,080 --> 00:19:11,600 I think it's absolutely inspired. 384 00:19:12,960 --> 00:19:15,960 I haven't got a problem with any of your cooking at all. 385 00:19:15,960 --> 00:19:18,320 Mint sauce! Get in there! Lovely. 386 00:19:18,320 --> 00:19:20,440 Really, really lovely sharp mint, 387 00:19:20,440 --> 00:19:23,120 and the gravy as well, really, really well made. 388 00:19:23,120 --> 00:19:25,800 The cauliflower cheese in the tahini 389 00:19:25,800 --> 00:19:28,240 might be one of the best cauliflower cheeses I've had, like. 390 00:19:28,240 --> 00:19:29,440 Oh, wow. Certainly... 391 00:19:30,680 --> 00:19:33,160 ..I agree with John that you could have maybe pushed it 392 00:19:33,160 --> 00:19:35,120 a little bit further in some instances. Right, OK. 393 00:19:35,120 --> 00:19:37,080 More za'atar on the potatoes, 394 00:19:37,080 --> 00:19:39,000 more heat in the gravy, 395 00:19:39,000 --> 00:19:41,080 but beautifully put together, 396 00:19:41,080 --> 00:19:42,800 an absolute joy to eat. Well done. 397 00:19:45,320 --> 00:19:48,200 I'm blown away that Jimi said 398 00:19:48,200 --> 00:19:51,040 that my cauliflower cheese was that good. 399 00:19:52,000 --> 00:19:53,840 I feel that maybe I could have been 400 00:19:53,840 --> 00:19:56,320 a little bit more daring with the flavours, 401 00:19:56,320 --> 00:19:58,280 but because I had so many, 402 00:19:58,280 --> 00:19:59,720 I didn't want to overdo it. 403 00:20:04,200 --> 00:20:05,600 For his dessert, 404 00:20:05,600 --> 00:20:09,200 Ajay is fusing South India with Japan. 405 00:20:09,200 --> 00:20:13,520 Coffee brandy snaps filled with coconut and jaggery jam, 406 00:20:13,520 --> 00:20:15,840 dusted with raspberry powder. 407 00:20:15,840 --> 00:20:19,080 And matcha cake topped with raspberry cream, 408 00:20:19,080 --> 00:20:21,640 served with miso creme fraiche 409 00:20:21,640 --> 00:20:24,680 and a black sesame and miso ice cream, 410 00:20:24,680 --> 00:20:26,960 topped with raspberry coulis. 411 00:20:32,920 --> 00:20:34,920 I like this disc with the red on it, 412 00:20:34,920 --> 00:20:37,960 because I've got quite strong sweetened coffee flavour 413 00:20:37,960 --> 00:20:42,360 and then that finishes in almost sharp raspberry. 414 00:20:42,360 --> 00:20:46,680 I like the sesame nutty flavour in the ice cream, 415 00:20:46,680 --> 00:20:49,840 but the ice cream is too sweet, even for me. 416 00:20:49,840 --> 00:20:51,000 QUIETLY: OK. 417 00:20:51,000 --> 00:20:54,080 That coffee is on the verge of almost being burnt, 418 00:20:54,080 --> 00:20:55,320 it's quite bitter. 419 00:20:56,440 --> 00:20:58,800 The miso creme fraiche underneath, 420 00:20:58,800 --> 00:21:01,080 I feel that's almost like cheese. 421 00:21:01,080 --> 00:21:02,840 It's so salty with the miso. 422 00:21:02,840 --> 00:21:04,840 I almost feel like I've got a green biscuit 423 00:21:04,840 --> 00:21:06,400 with my cheese underneath. 424 00:21:06,400 --> 00:21:09,400 You said to us you wanted to attack all our senses. 425 00:21:09,400 --> 00:21:10,760 You've done that, 426 00:21:10,760 --> 00:21:13,120 but I'm finding the balance a little bit out. 427 00:21:14,280 --> 00:21:16,880 I think there's a lot going on here. 428 00:21:16,880 --> 00:21:21,360 The South Indian aspect has got a little bit lost. 429 00:21:23,760 --> 00:21:26,080 It's a quarterfinal, you have to take risks. 430 00:21:26,080 --> 00:21:29,400 I took some. Some worked, some didn't. 431 00:21:30,720 --> 00:21:32,400 That's life. 432 00:21:32,400 --> 00:21:34,680 I had fun. 433 00:21:32,400 --> 00:21:34,680 AJAY LAUGHS 434 00:21:37,000 --> 00:21:40,760 Chris's dessert fuses Denmark with India. 435 00:21:40,760 --> 00:21:44,840 He's made rice pudding flavoured with vanilla and cardamom, 436 00:21:44,840 --> 00:21:47,480 served with gulab jamun - 437 00:21:47,480 --> 00:21:50,640 a rose water and cherry doughnut, 438 00:21:50,640 --> 00:21:53,320 cherry sauce and almond brittle. 439 00:21:59,000 --> 00:22:01,680 That doughnut is absolutely dripping in syrup, 440 00:22:01,680 --> 00:22:03,920 and I'm picking up the lovely, almost bubble gum 441 00:22:03,920 --> 00:22:06,160 flavour of cherries and a little bit of rose water as well... 442 00:22:06,160 --> 00:22:08,480 Mm. Yeah. ..giving it a little bit of Eastern promise. 443 00:22:08,480 --> 00:22:10,760 I mean, it's absolutely delicious. 444 00:22:11,760 --> 00:22:14,240 I mean, I could demolish half a bucket. 445 00:22:14,240 --> 00:22:15,480 I honestly could. 446 00:22:16,600 --> 00:22:19,560 The joy of this that makes me smile so much 447 00:22:19,560 --> 00:22:25,400 is that it has all the familiarity of things as a kid growing up, 448 00:22:25,400 --> 00:22:28,640 the safety of rice pudding from my grandmother, 449 00:22:28,640 --> 00:22:31,400 then the grown-up flavours of cherries and almonds 450 00:22:31,400 --> 00:22:34,280 that are in there as well. It's really well made. 451 00:22:35,240 --> 00:22:36,560 It's rich, 452 00:22:36,560 --> 00:22:38,840 it's indulgent. 453 00:22:38,840 --> 00:22:40,960 There's such balance to it. 454 00:22:40,960 --> 00:22:44,200 It's absolutely at the core of what I wanted people to do. 455 00:22:44,200 --> 00:22:46,400 It is fusion, 456 00:22:46,400 --> 00:22:48,120 but it's fantastic. 457 00:22:50,360 --> 00:22:53,480 To impress Jimi again means everything 458 00:22:53,480 --> 00:22:56,560 because, I mean, he's liked the dishes twice now, 459 00:22:56,560 --> 00:22:59,560 so I've got to be doing something right. 460 00:23:02,320 --> 00:23:07,160 Jimi, your briefs are always a surprise and a pleasure. 461 00:23:07,160 --> 00:23:09,400 Thank you very much indeed. Jimi, thanks. Thank you so much. 462 00:23:09,400 --> 00:23:10,760 Take care. Good luck. Well done, Jimi. 463 00:23:10,760 --> 00:23:12,280 Tough decision. I know. 464 00:23:12,280 --> 00:23:15,320 Thank you very much, my friend. See you next time. Thank you. 465 00:23:17,640 --> 00:23:20,520 That was an extraordinary quarterfinal. 466 00:23:20,520 --> 00:23:23,640 The last quarterfinal of this year's competition. 467 00:23:23,640 --> 00:23:26,440 Three people going to Knockout Week, three of them going home. 468 00:23:28,800 --> 00:23:31,480 There was one contestant in here that absolutely smashed it, 469 00:23:31,480 --> 00:23:33,440 and that was Cliodhna. 470 00:23:33,440 --> 00:23:36,840 The fusion between Scotland and Italy there was amazing. 471 00:23:36,840 --> 00:23:39,520 It seems to me that Cliodhna's got a place in Knockout Week. 472 00:23:40,760 --> 00:23:43,880 For me, the most delicious dish in the room actually was Chris's. 473 00:23:43,880 --> 00:23:48,280 That rice pudding with that little doughnut seeped in syrup 474 00:23:48,280 --> 00:23:52,440 was absolutely knockout, bang, delicious. 475 00:23:53,480 --> 00:23:58,040 There was today one dish that for me just did not work out at all, 476 00:23:58,040 --> 00:23:59,840 and that came from Natasha. 477 00:23:59,840 --> 00:24:03,080 It was like my wonton had exploded in a bowl. 478 00:24:03,080 --> 00:24:04,440 As a creation, 479 00:24:04,440 --> 00:24:06,480 I can't criticise the cookery of it, 480 00:24:06,480 --> 00:24:07,880 but the design of it, 481 00:24:07,880 --> 00:24:10,200 it just didn't fulfil the brief. 482 00:24:10,200 --> 00:24:12,120 There is another person for me today 483 00:24:12,120 --> 00:24:14,280 who actually hasn't quite done enough. 484 00:24:14,280 --> 00:24:17,240 We've seen Ajay put the flavours of Southern India in front of us, 485 00:24:17,240 --> 00:24:18,640 and we have delighted, 486 00:24:18,640 --> 00:24:23,120 and I have to say that dessert today was all over the place. 487 00:24:23,120 --> 00:24:26,520 His idea of fusion today, bringing India and Japan together, 488 00:24:26,520 --> 00:24:28,000 just did not work for me. 489 00:24:28,000 --> 00:24:31,080 No, they didn't mix, and sadly, Ajay's gone. 490 00:24:31,080 --> 00:24:35,080 Just one place left in this year's Knockout Week, 491 00:24:35,080 --> 00:24:37,720 Mary or Matthew? 492 00:24:38,680 --> 00:24:41,160 My biggest disappointment for Matthew in this round 493 00:24:41,160 --> 00:24:43,080 was he didn't make the puris. 494 00:24:43,080 --> 00:24:45,120 They're completely fail-safe. 495 00:24:45,120 --> 00:24:48,240 We had great flavours from that mutton curry with the rice, 496 00:24:48,240 --> 00:24:49,680 but for me, the Trini double, 497 00:24:49,680 --> 00:24:51,960 there was just way too much turmeric. 498 00:24:51,960 --> 00:24:53,640 Did enjoy it, but it left me wanting more. 499 00:24:54,920 --> 00:24:58,000 Mary took the idea of a roast dinner, 500 00:24:58,000 --> 00:25:01,240 but with the subtle flavours of the Middle East. 501 00:25:01,240 --> 00:25:04,960 For me, my favourite bit were those courgettes and preserved lemon, 502 00:25:04,960 --> 00:25:07,160 and the cauliflower cheese was delicious. 503 00:25:07,160 --> 00:25:09,360 It didn't burst with the flavours of the Middle East, 504 00:25:09,360 --> 00:25:10,840 and I think it could have done more. 505 00:25:12,000 --> 00:25:15,760 In saying that, she did show a perfect touch 506 00:25:15,760 --> 00:25:17,680 throughout every element of her dish. 507 00:25:17,680 --> 00:25:20,880 Whose food do you want to eat again? 508 00:25:23,120 --> 00:25:26,120 I don't know whether I've done enough to stay in the competition. 509 00:25:26,120 --> 00:25:28,000 I hope I have, 510 00:25:28,000 --> 00:25:30,240 but I've seen everybody else's food, 511 00:25:30,240 --> 00:25:31,400 it's amazing. 512 00:25:33,080 --> 00:25:35,360 I would feel upset if I went home at this stage. 513 00:25:35,360 --> 00:25:38,880 A lot of commitment and sacrifice has gone into this. 514 00:25:38,880 --> 00:25:41,200 I really do want to get through to Knockout Week. 515 00:25:47,800 --> 00:25:49,440 WHISPERS: Oh, my God. 516 00:25:50,840 --> 00:25:54,400 Our first contestant going through to Knockout Week is... 517 00:25:56,360 --> 00:25:57,400 ..Cliodhna. 518 00:25:59,760 --> 00:26:02,000 Thank you so much. 519 00:26:02,000 --> 00:26:05,840 Our second contestant going through is... 520 00:26:08,520 --> 00:26:11,440 ..Chris. Thank you so much. 521 00:26:12,960 --> 00:26:14,280 Appreciate that. 522 00:26:14,280 --> 00:26:15,600 Natasha, 523 00:26:15,600 --> 00:26:16,840 Ajay, 524 00:26:16,840 --> 00:26:18,840 I'm so sorry, you're leaving us. 525 00:26:18,840 --> 00:26:21,600 Guys, I hope you've enjoyed it. We've loved having you back. 526 00:26:21,600 --> 00:26:24,200 I'm so sorry. Thank you so much for having us. 527 00:26:27,640 --> 00:26:30,400 I will look back at this experience really fondly. 528 00:26:30,400 --> 00:26:33,040 I got phenomenal feedback. 529 00:26:33,040 --> 00:26:35,920 I believe I know what I want to do when it comes to food. 530 00:26:35,920 --> 00:26:38,920 Hopefully one day I could be a cookbook writer. 531 00:26:38,920 --> 00:26:39,960 Let's see. 532 00:26:41,280 --> 00:26:42,520 I know I cooked really well, 533 00:26:42,520 --> 00:26:45,160 and it's just the standards are so high. 534 00:26:45,160 --> 00:26:47,200 I'm really proud of what I've done 535 00:26:47,200 --> 00:26:49,960 and what I've achieved in my time back here. 536 00:26:58,560 --> 00:27:04,400 Our third and final contestant going through to Knockout Week is... 537 00:27:07,200 --> 00:27:08,360 It's Mary. 538 00:27:10,080 --> 00:27:13,920 Matthew, I'm sure you know, mate, it is the finest of margins. 539 00:27:15,640 --> 00:27:17,760 So, coming back to MasterChef for a second time, 540 00:27:17,760 --> 00:27:19,240 just gave me more belief, 541 00:27:19,240 --> 00:27:22,320 and just made me realise that I need to stay true to myself, 542 00:27:22,320 --> 00:27:24,720 which I think I've shown this time around. 543 00:27:24,720 --> 00:27:25,960 I am disappointed, but... 544 00:27:26,920 --> 00:27:28,640 ..I'll be back... 545 00:27:28,640 --> 00:27:30,120 ..next year. 546 00:27:38,440 --> 00:27:41,080 I feel in disbelief, but I feel so happy. 547 00:27:41,080 --> 00:27:42,880 I can't believe it. 548 00:27:42,880 --> 00:27:44,800 I can't believe I've got through. 549 00:27:46,320 --> 00:27:48,600 This is the furthest I've ever got in MasterChef, 550 00:27:48,600 --> 00:27:51,600 so just got to believe in the food and the flavours 551 00:27:51,600 --> 00:27:53,320 and keep going. 552 00:27:55,080 --> 00:27:56,560 It's monumental. 553 00:27:56,560 --> 00:27:58,880 I just need to keep my head down and keep focused 554 00:27:58,880 --> 00:28:01,200 and keep smashing it, I think. 555 00:28:01,200 --> 00:28:03,520 Come here, you. 556 00:28:01,200 --> 00:28:03,520 THEY LAUGH 557 00:28:03,520 --> 00:28:05,000 Aw man, I'm proud of us. 558 00:28:08,080 --> 00:28:10,760 Next time it's Knockout Week. 559 00:28:11,800 --> 00:28:16,040 The best 16 from the heats fight to stay in the competition... 560 00:28:16,040 --> 00:28:17,800 Extraordinary. 561 00:28:17,800 --> 00:28:19,360 I love it. 562 00:28:19,360 --> 00:28:23,680 ..and experience the pressure of their first professional kitchen. 563 00:28:23,680 --> 00:28:25,920 Four more lamb, four more chicken.