1 00:00:03,040 --> 00:00:05,520 MasterChef is back...Boom! 2 00:00:05,560 --> 00:00:10,160 ..with 45 of the country's most ambitious home cooks. 3 00:00:11,400 --> 00:00:12,400 Agh! 4 00:00:13,520 --> 00:00:14,560 Stressing. 5 00:00:14,600 --> 00:00:19,320 Each week, nine will battle for a coveted place in the quarterfinal. 6 00:00:19,360 --> 00:00:19,720 Each week, nine will battle for a coveted place in the quarterfinal. 7 00:00:19,760 --> 00:00:20,840 THEY GASP 8 00:00:20,880 --> 00:00:24,040 Oh, my God! Stress. Stress. Oh! 9 00:00:25,040 --> 00:00:26,360 Can't believe it. 10 00:00:27,360 --> 00:00:28,680 Chronic. 11 00:00:28,720 --> 00:00:31,800 I absolutely love it. 12 00:00:31,840 --> 00:00:33,280 Hey! 13 00:00:33,320 --> 00:00:34,880 Dib dab, that's fab. 14 00:00:34,920 --> 00:00:39,160 Only the strongest will make it to the final challenges 15 00:00:39,200 --> 00:00:42,520 and the culinary adventure of a lifetime... 16 00:00:42,560 --> 00:00:44,640 It's all about the speed now, OK? 17 00:00:45,680 --> 00:00:46,800 It's a piece of art. 18 00:00:47,840 --> 00:00:49,880 Cheers to the fair. 19 00:00:49,920 --> 00:00:51,440 Whoa-oh! 20 00:00:51,480 --> 00:00:52,960 We need to pick up the pace, please. 21 00:00:53,000 --> 00:00:57,560 ..as they compete for the title of MasterChef champion 2023. 22 00:00:57,600 --> 00:00:58,920 ..as they compete for the title of MasterChef champion 2023. 23 00:00:58,960 --> 00:01:02,360 We want passion, drive, ambition. 24 00:01:02,400 --> 00:01:04,320 We want beautiful food. 25 00:01:06,520 --> 00:01:08,920 Let the culinary battle commence. 26 00:01:16,400 --> 00:01:20,920 It's week three of the MasterChef competition and nine more home cooks 27 00:01:20,960 --> 00:01:21,480 It's week three of the MasterChef competition and nine more home cooks 28 00:01:21,520 --> 00:01:23,800 are arriving for their audition. 29 00:01:26,400 --> 00:01:28,840 This competition - in my head, I've already won it. 30 00:01:28,880 --> 00:01:31,600 That's how serious it is for me. 31 00:01:35,280 --> 00:01:37,440 When I applied to MasterChef, 32 00:01:37,480 --> 00:01:40,280 I started to feel the real weight and pressure. 33 00:01:40,320 --> 00:01:43,480 Right now, I'm all in, ready to go. 34 00:01:46,040 --> 00:01:47,960 Oh, I am dead excited to meet John and Gregg. 35 00:01:48,000 --> 00:01:49,960 I mean, look, I can't believe it's happening. 36 00:01:54,320 --> 00:01:56,520 A warm welcome to the MasterChef kitchen. 37 00:01:57,560 --> 00:02:01,200 This could be the start of an incredible adventure. 38 00:02:02,800 --> 00:02:06,280 This is an audition round. 39 00:02:06,320 --> 00:02:09,120 We've asked you to bring in your own ingredients 40 00:02:09,160 --> 00:02:11,920 and cook for us a family favourite. 41 00:02:13,320 --> 00:02:17,720 Once we've tasted every dish, we will choose our top three dishes 42 00:02:17,760 --> 00:02:20,000 and whoever cooked those will grab themselves an apron 43 00:02:20,040 --> 00:02:21,880 and will go into the competition. 44 00:02:21,920 --> 00:02:25,800 The remaining six, you'll have to cook again 45 00:02:25,840 --> 00:02:27,440 for four aprons. 46 00:02:29,320 --> 00:02:31,600 We, however, will not be in the MasterChef kitchen, 47 00:02:31,640 --> 00:02:33,560 wandering around, watching you cook. 48 00:02:33,600 --> 00:02:36,960 We will be next door in the tasting room, 49 00:02:37,000 --> 00:02:40,200 awaiting your fantastic plates of food. 50 00:02:40,240 --> 00:02:43,160 The only way we'll be able to judge you is the dish 51 00:02:43,200 --> 00:02:44,920 that you present to us. 52 00:02:44,960 --> 00:02:47,520 So make sure it's absolutely perfect. 53 00:02:48,760 --> 00:02:51,600 Our floor manager, Ben, will be keeping you to time 54 00:02:51,640 --> 00:02:52,760 and watching the clock. 55 00:02:54,000 --> 00:02:55,920 Good luck. We'll see you soon. 56 00:02:59,640 --> 00:03:00,680 All right. 57 00:03:03,600 --> 00:03:06,000 Ready? Let's see what we've got. 58 00:03:06,040 --> 00:03:10,080 You all right, Linda? Yeah, I'm just so made up to meet them. 59 00:03:10,120 --> 00:03:13,800 I'm hoping that everything will go well and they will love the food 60 00:03:13,840 --> 00:03:16,040 and I get an apron. Can I steal one now? 61 00:03:16,080 --> 00:03:17,800 Is that possible? 62 00:03:17,840 --> 00:03:21,040 Right now, I'd imagine that each and every one of them is excited. 63 00:03:21,080 --> 00:03:22,680 Excited slash terrified. 64 00:03:22,720 --> 00:03:24,840 I keep going, "I'm not super nervous, 65 00:03:24,880 --> 00:03:26,400 "this is fine, I cook all the time." 66 00:03:26,440 --> 00:03:29,360 And then, I'm like, "Oh, my God, I'm on MasterChef." 67 00:03:29,400 --> 00:03:33,120 In this round, we can tell a lot about these cooks 68 00:03:33,160 --> 00:03:35,400 by just that one plate of food. 69 00:03:35,440 --> 00:03:39,240 It feels surreal. I'm really excited to be here. 70 00:03:39,280 --> 00:03:42,160 I'm extremely determined and I'm very competitive too. 71 00:03:46,080 --> 00:03:49,760 The contestants will audition in groups of three and have one hour 72 00:03:49,800 --> 00:03:54,920 and 20 minutes to make their family favourite MasterChef-worthy. 73 00:03:54,960 --> 00:03:58,760 I'm a nurse, so working under pressure is normal 74 00:03:58,800 --> 00:04:03,240 but not time-specific, so we'll see. 75 00:04:03,280 --> 00:04:07,040 First up will be 38-year-old oncology nurse Ngoneh, 76 00:04:07,080 --> 00:04:09,040 who's been in the UK for 12 years 77 00:04:09,080 --> 00:04:12,400 and loves cooking the food of her Gambian heritage. 78 00:04:12,440 --> 00:04:14,320 I want to take John and Gregg 79 00:04:14,360 --> 00:04:16,360 to have a... 80 00:04:16,400 --> 00:04:19,240 ..Gambian food experience 81 00:04:19,280 --> 00:04:23,040 on MasterChef, and I hope I will do justice to that. 82 00:04:23,080 --> 00:04:24,440 Agh! 83 00:04:26,760 --> 00:04:31,040 Ngoneh's making for us red mullet, served with benachin with besab. 84 00:04:31,080 --> 00:04:33,640 I have no idea what that is. 85 00:04:35,160 --> 00:04:39,640 Benachin is special rice that is made out of spices 86 00:04:39,680 --> 00:04:39,960 Benachin is special rice that is made out of spices 87 00:04:40,000 --> 00:04:44,200 and some tomatoes fried in oil. 88 00:04:44,240 --> 00:04:46,840 You cannot have benachin without besab. 89 00:04:46,880 --> 00:04:51,320 It's a side dish that we make from spinach, okra and some lemon, 90 00:04:51,400 --> 00:04:56,600 Served with caramelised and spiced rainbow carrots and green beans. 91 00:04:56,640 --> 00:05:00,360 So we've got rice and vegetables with a piece of red mullet. 92 00:05:00,400 --> 00:05:02,360 I'm just excited by it. 93 00:05:02,400 --> 00:05:05,560 If you talk about family food, benachin will come in mind 94 00:05:05,600 --> 00:05:07,040 when it comes to Gambian food. 95 00:05:07,080 --> 00:05:08,960 I've got two girls. 96 00:05:09,000 --> 00:05:12,960 So by the end of yesterday, they ask me, "What are you, what are you cooking, Mummy?" 97 00:05:13,000 --> 00:05:15,320 I said, "Benachin." And she said, "I'm not surprised." 98 00:05:16,360 --> 00:05:17,400 So, yeah. 99 00:05:19,000 --> 00:05:21,720 Everything smells really nice. Oh, yeah. 100 00:05:23,080 --> 00:05:26,960 36-year-old mum of three Michelle lives near Belfast 101 00:05:27,000 --> 00:05:30,560 and is a classroom assistant for children with disabilities. 102 00:05:30,600 --> 00:05:31,840 I like to showcase 103 00:05:31,880 --> 00:05:33,760 where I live and the projects 104 00:05:33,800 --> 00:05:35,160 that we have back at home. 105 00:05:36,200 --> 00:05:38,840 Michelle's main for us, pan-fried duck, served with 106 00:05:38,880 --> 00:05:41,560 Irish champ, honey-glazed carrots, crispy kale, 107 00:05:41,600 --> 00:05:44,200 and a cherry and port sauce. 108 00:05:44,240 --> 00:05:45,640 Duck and cherries. 109 00:05:46,960 --> 00:05:48,680 The cooking of a duck breast 110 00:05:48,720 --> 00:05:51,200 requires good timing. 111 00:05:51,240 --> 00:05:54,600 You can't start with a pan that's hot because otherwise 112 00:05:54,640 --> 00:05:56,640 the skin will start to burn 113 00:05:56,680 --> 00:05:59,720 before the heat has gone all the way through the fat. 114 00:05:59,760 --> 00:06:02,320 So I'm going to keep a very, very close eye on that. 115 00:06:03,360 --> 00:06:05,120 I want crispy skin. 116 00:06:06,280 --> 00:06:07,640 Hopefully. 117 00:06:09,960 --> 00:06:13,520 Champ is a very Irish dish of mashed potato with spring onions in it. 118 00:06:13,560 --> 00:06:15,600 We call it dulse back home, 119 00:06:15,640 --> 00:06:17,080 but it's a type of seaweed, 120 00:06:17,120 --> 00:06:20,320 so that gives it the salty flavour, you know, on your potatoes. 121 00:06:21,680 --> 00:06:23,720 I think this is a nice-sounding dish. 122 00:06:23,760 --> 00:06:25,880 I hope Michelle has got the skill to do it. 123 00:06:27,120 --> 00:06:29,920 Cooking has always been there and, you know, in the family, 124 00:06:29,960 --> 00:06:32,520 but my eldest daughter has inspired this dish. 125 00:06:32,560 --> 00:06:34,120 This is her favourite dinner, 126 00:06:34,160 --> 00:06:36,080 so this is why I'm doing it. 127 00:06:37,400 --> 00:06:39,040 Hopefully I don't mess it up. 128 00:06:40,720 --> 00:06:42,160 I'm stressing. 129 00:06:42,200 --> 00:06:44,920 Go on, Michelle. You've got this, love. 130 00:06:46,400 --> 00:06:47,760 Oopsie. 131 00:06:47,800 --> 00:06:49,560 This is the messiest kitchen. 132 00:06:50,760 --> 00:06:54,080 Next up is 50-year-old piano teacher Thuy. 133 00:06:54,120 --> 00:06:58,760 Having moved to the UK from Ho Chi Minh City with her family in 1981, 134 00:06:58,800 --> 00:07:01,360 she now lives in Berkshire. 135 00:07:01,400 --> 00:07:03,400 We're Vietnamese, we love our food, 136 00:07:03,440 --> 00:07:05,000 but my grandmother 137 00:07:05,040 --> 00:07:06,760 is the person that I remember most 138 00:07:06,800 --> 00:07:08,160 being in the kitchen with. 139 00:07:08,200 --> 00:07:10,280 My mother is also fabulous 140 00:07:10,320 --> 00:07:11,480 and so are my aunts. 141 00:07:11,520 --> 00:07:15,120 So I've entered this competition hoping that I can prove to them 142 00:07:15,160 --> 00:07:16,920 that I can cook a little bit. 143 00:07:18,520 --> 00:07:21,000 Thuy is giving us a bun thit which I understand 144 00:07:21,040 --> 00:07:23,200 to be a Vietnamese grilled pork 145 00:07:23,240 --> 00:07:25,120 on a bed of rice noodles 146 00:07:25,160 --> 00:07:29,640 served with prawn, pork and black fungus mushroom spring rolls. 147 00:07:29,680 --> 00:07:30,480 served with prawn, pork and black fungus mushroom spring rolls. 148 00:07:30,520 --> 00:07:32,200 I love a spring roll. 149 00:07:32,240 --> 00:07:34,000 Asian herb salad. 150 00:07:34,040 --> 00:07:35,680 These are from my garden. 151 00:07:35,720 --> 00:07:38,280 That's shiso, and that's Vietnamese coriander. 152 00:07:39,880 --> 00:07:41,680 Lime and chilli dipping sauce. 153 00:07:41,720 --> 00:07:43,080 Absolutely lovely. 154 00:07:43,120 --> 00:07:45,360 I really hope their tolerance to spicy food 155 00:07:45,400 --> 00:07:48,120 is good because we might be in trouble otherwise. 156 00:07:49,680 --> 00:07:51,720 We know what we want from a piece of grilled pork - 157 00:07:51,760 --> 00:07:54,600 slightly crispy on the outside, but not dry at all. 158 00:07:54,640 --> 00:07:56,200 I think that's done. 159 00:07:57,560 --> 00:07:58,920 Lots of process here. 160 00:07:58,960 --> 00:08:01,280 Can she get it all done in an hour and 20 minutes? 161 00:08:03,320 --> 00:08:06,720 I chose this dish because it reminds me so much of home. 162 00:08:06,760 --> 00:08:08,720 My dad, rain or shine, 163 00:08:08,760 --> 00:08:10,960 would actually barbecue the pork. 164 00:08:11,000 --> 00:08:12,600 It tastes amazing. 165 00:08:12,640 --> 00:08:15,840 And my mother would roll the spring rolls and fry them. 166 00:08:17,080 --> 00:08:19,120 I'm debating whether to turn the heat up a tiny bit, 167 00:08:19,160 --> 00:08:22,480 but then I know it's like I turn it up a little bit and it goes wrong. 168 00:08:22,520 --> 00:08:23,720 I only have six. 169 00:08:23,760 --> 00:08:25,040 OK, so maybe I won't. 170 00:08:26,000 --> 00:08:27,240 How's it going, Thuy? 171 00:08:27,280 --> 00:08:29,840 OK, I think. It's just so rushing. 172 00:08:29,880 --> 00:08:32,120 It's amazing how fast time flies in this kitchen. 173 00:08:33,640 --> 00:08:35,120 Oh! 174 00:08:36,760 --> 00:08:39,640 Ngoneh, you've got five minutes to get those plates out, please. 175 00:08:39,680 --> 00:08:41,560 OK, all right, thank you. 176 00:08:44,800 --> 00:08:47,120 We need, er... 177 00:08:47,160 --> 00:08:48,280 Oh! 178 00:08:50,440 --> 00:08:51,760 Ta-da! 179 00:08:51,800 --> 00:08:52,840 SHE LAUGHS 180 00:08:52,880 --> 00:08:54,240 It's a bit stressful. 181 00:08:55,240 --> 00:08:57,920 The rice is cooked and I'm happy with that. 182 00:08:57,960 --> 00:09:01,520 So now it's just for John and Gregg to love it. 183 00:09:03,080 --> 00:09:05,280 Ngoneh? Yes. That's time up. 184 00:09:05,320 --> 00:09:07,840 Let's get the plates out, please. OK, thank you. 185 00:09:10,200 --> 00:09:11,360 Good luck. 186 00:09:11,400 --> 00:09:12,880 Thank you. 187 00:09:16,200 --> 00:09:17,320 Hey. 188 00:09:17,360 --> 00:09:20,160 Oncology nurse Ngoneh's audition dish 189 00:09:20,200 --> 00:09:22,920 is red mullet stuffed with spring onion, 190 00:09:22,960 --> 00:09:24,840 parsley and garlic, 191 00:09:24,880 --> 00:09:26,960 served with Gambian benachin, 192 00:09:27,000 --> 00:09:28,800 or spiced fried rice, 193 00:09:28,840 --> 00:09:32,840 caramelised, spiced rainbow carrots and green beans, 194 00:09:32,880 --> 00:09:34,840 chilli sauce 195 00:09:34,880 --> 00:09:36,760 and a besab chutney 196 00:09:36,800 --> 00:09:38,400 made of okra and spinach. 197 00:09:45,520 --> 00:09:46,760 Your chilli sauce is... 198 00:09:46,800 --> 00:09:48,120 Very spicy. 199 00:09:48,160 --> 00:09:49,320 ..wonderfully hot. 200 00:09:49,360 --> 00:09:51,640 Excuse me, I've got chilli hiccups. 201 00:09:51,680 --> 00:09:53,040 Oh! 202 00:09:53,080 --> 00:09:54,440 I like that. 203 00:09:54,480 --> 00:09:58,320 In terms of flavour, you do not do things by half. 204 00:09:58,360 --> 00:10:02,200 The fish is nicely cooked and it is packed full of garlic. 205 00:10:02,240 --> 00:10:03,800 It's strong, but it's not too much. 206 00:10:03,840 --> 00:10:05,600 Your rice is nicely seasoned, 207 00:10:05,640 --> 00:10:07,480 cooked very, very well. 208 00:10:07,520 --> 00:10:09,200 This besab chutney 209 00:10:09,240 --> 00:10:12,240 with the okra running through it is slightly slippery, 210 00:10:12,280 --> 00:10:14,360 tasted of cooked-down spinach, 211 00:10:14,400 --> 00:10:16,480 but it's really vibrant. 212 00:10:16,520 --> 00:10:19,400 I love the way that you season food. 213 00:10:19,440 --> 00:10:20,840 Thank you. 214 00:10:22,880 --> 00:10:24,240 This lady can cook. 215 00:10:25,400 --> 00:10:26,720 SHE CHUCKLES 216 00:10:29,080 --> 00:10:31,200 Oh, my God, they love it. 217 00:10:31,240 --> 00:10:33,080 They love the food. 218 00:10:33,120 --> 00:10:34,840 So mission accomplished. 219 00:10:34,880 --> 00:10:36,240 Yeah. 220 00:10:40,080 --> 00:10:42,120 Michelle? Yeah? You've got three minutes left. 221 00:10:42,160 --> 00:10:43,800 Three minutes, OK. 222 00:10:46,760 --> 00:10:48,520 It's crunch time now. 223 00:10:52,880 --> 00:10:54,760 How are you feeling, Michelle, are you happy? 224 00:10:54,800 --> 00:10:56,200 Yeah, kind of happy, yeah. 225 00:10:58,360 --> 00:10:59,840 Bit stressed. 226 00:11:02,200 --> 00:11:03,640 That's looking pretty good. 227 00:11:04,880 --> 00:11:06,360 Oh, well, that's it. 228 00:11:11,160 --> 00:11:12,800 Hi. Hello. 229 00:11:15,640 --> 00:11:18,680 To win an apron, classroom assistant Michelle 230 00:11:18,720 --> 00:11:20,920 is serving pan-fried duck breast 231 00:11:20,960 --> 00:11:23,400 with a cherry and port sauce. 232 00:11:23,440 --> 00:11:26,200 Irish champ mashed potato with spring onion, 233 00:11:26,240 --> 00:11:28,360 honey-glazed carrots 234 00:11:28,400 --> 00:11:29,920 and crispy kale. 235 00:11:34,760 --> 00:11:37,000 My duck is cooked really, really well. 236 00:11:37,040 --> 00:11:39,800 I like your carrots, they're good, your kale is crispy. 237 00:11:39,840 --> 00:11:42,880 Your sauce doesn't have the body it needs. Yeah. 238 00:11:42,920 --> 00:11:44,760 It's quite thin. 239 00:11:44,800 --> 00:11:46,640 Your champ is superb. 240 00:11:46,680 --> 00:11:49,120 I mean, enough butter in there to sink a battleship. 241 00:11:49,160 --> 00:11:53,320 My duck flesh is cooked nice and pink, 242 00:11:53,360 --> 00:11:58,080 but my skin needs heat going through it. 243 00:11:58,120 --> 00:11:59,760 That's too...too white. 244 00:12:01,240 --> 00:12:02,800 Michelle, thanks very much indeed. 245 00:12:02,840 --> 00:12:04,840 Thank you so much, guys, see yous later. Cheers. 246 00:12:06,560 --> 00:12:08,640 There's some good bits of cookery in here, 247 00:12:08,680 --> 00:12:10,000 most certainly, 248 00:12:10,040 --> 00:12:11,960 but there are a couple of errors. 249 00:12:13,280 --> 00:12:14,600 SHE SIGHS 250 00:12:14,640 --> 00:12:18,160 The dish wasn't just as good as what I can do, 251 00:12:18,200 --> 00:12:21,240 but I gave it my best shot so that's all you can do. 252 00:12:23,200 --> 00:12:25,280 Thuy, you've got a minute and a half. OK. 253 00:12:25,320 --> 00:12:27,040 Let's get those plates ready, please. 254 00:12:28,160 --> 00:12:30,560 Not quite my parents' standard, 255 00:12:30,600 --> 00:12:33,160 but then they have been doing it for years. 256 00:12:35,080 --> 00:12:36,440 Come on, Thuy. 257 00:12:36,480 --> 00:12:38,360 You've got this. Thank you. 258 00:12:43,920 --> 00:12:46,600 Piano teacher Thuy's place in the competition 259 00:12:46,640 --> 00:12:49,880 rests on her dish of Vietnamese grilled pork 260 00:12:49,920 --> 00:12:51,800 with rice noodles, 261 00:12:51,840 --> 00:12:55,240 prawn, pork and black fungus mushroom spring rolls 262 00:12:55,280 --> 00:12:58,040 and a herb salad 263 00:12:58,080 --> 00:13:01,400 served with a carrot, lime and chilli dipping sauce. 264 00:13:03,120 --> 00:13:05,280 So I cut the salad quite chunky, 265 00:13:05,320 --> 00:13:07,400 just in case you might want to wrap it 266 00:13:07,440 --> 00:13:09,080 like the Vietnamese way. 267 00:13:14,200 --> 00:13:17,720 Thuy, your dish is absolutely delightful. 268 00:13:17,760 --> 00:13:18,920 Thank you. 269 00:13:18,960 --> 00:13:22,160 It's getting that leaf and being able to put herbs in it 270 00:13:22,200 --> 00:13:24,840 with some perfectly cooked, soft noodles. 271 00:13:24,880 --> 00:13:29,320 And then that lovely, salty, almost sticky pork 272 00:13:29,360 --> 00:13:31,320 plunged into a dip 273 00:13:31,360 --> 00:13:33,160 that is citrusy and sweet, 274 00:13:33,200 --> 00:13:34,760 I am loving. 275 00:13:34,800 --> 00:13:37,000 Your spring rolls are also lovely, 276 00:13:37,040 --> 00:13:39,000 packed full of vegetables with a crunch. 277 00:13:39,040 --> 00:13:42,040 Just really, really enjoying your food. 278 00:13:42,080 --> 00:13:44,080 I really love this pork that's got the taste 279 00:13:44,120 --> 00:13:46,160 as if it's been cooked over charcoal. 280 00:13:46,200 --> 00:13:47,560 And I really love that. 281 00:13:47,600 --> 00:13:49,400 The pork is lovely and tender. 282 00:13:49,440 --> 00:13:51,040 What you made, I think, is wonderful. 283 00:13:51,080 --> 00:13:52,560 It's great, it's fresh. 284 00:13:52,600 --> 00:13:54,080 Thank you. Bye. 285 00:13:56,200 --> 00:13:58,080 It's really good food. 286 00:13:58,120 --> 00:14:00,280 It's really good food. 287 00:14:00,320 --> 00:14:02,280 Ah! 288 00:14:02,320 --> 00:14:03,560 It's amazing. 289 00:14:03,600 --> 00:14:05,120 Oh, my God, they love it, 290 00:14:05,160 --> 00:14:06,520 so I'm really chuffed, 291 00:14:06,560 --> 00:14:07,800 I'm over the moon. 292 00:14:07,840 --> 00:14:09,040 It's made my day. 293 00:14:12,040 --> 00:14:13,320 Back in the kitchen, 294 00:14:13,360 --> 00:14:17,640 the next three competitors are hard at work. 295 00:14:17,680 --> 00:14:17,920 the next three competitors are hard at work. 296 00:14:17,960 --> 00:14:21,120 I literally cook for everyone and anyone any chance I get. 297 00:14:21,160 --> 00:14:23,600 I'm begging at the opportunity to cook for someone. 298 00:14:23,640 --> 00:14:26,520 35-year-old graphic designer Miles 299 00:14:26,560 --> 00:14:29,200 has developed an eclectic style of cooking 300 00:14:29,240 --> 00:14:32,960 from his Guyanese father and Slovenian mother. 301 00:14:33,000 --> 00:14:37,160 My dish is based wholly on Slovenian cuisine. It's inspired by 302 00:14:37,200 --> 00:14:38,880 things I used to do when I was younger, 303 00:14:38,920 --> 00:14:40,480 you know, going out into the forest, 304 00:14:40,520 --> 00:14:43,000 we used to forage mushrooms, berries and stuff like that. 305 00:14:43,040 --> 00:14:45,400 Miles is interesting me here. 306 00:14:45,440 --> 00:14:50,120 Butter bean and ricotta dumplings in a mushroom consomme 307 00:14:50,160 --> 00:14:54,680 with pickled shimeji mushrooms and crispy smoked bacon. 308 00:14:54,720 --> 00:14:57,520 I've never seen a butter bean and ricotta dumpling. 309 00:14:59,120 --> 00:15:01,640 Some gruyere cheese just to hold it together. 310 00:15:01,680 --> 00:15:03,760 Then it's going to be ballotined, 311 00:15:03,800 --> 00:15:06,520 cooked, chopped, then fried in butter 312 00:15:06,560 --> 00:15:10,480 to give it a crispy edge. Fat is flavour. 313 00:15:10,520 --> 00:15:13,400 I don't understand this cos butter beans and ricotta together 314 00:15:13,440 --> 00:15:17,440 are both quite wet. I've never had anything like this before. 315 00:15:19,480 --> 00:15:22,160 It's an entirely new recipe that I've made. 316 00:15:22,200 --> 00:15:25,360 So I'm hoping they see the genius behind it. 317 00:15:25,400 --> 00:15:28,840 I mean, I'm calling it genius, it could just be like a plain old dish. 318 00:15:32,320 --> 00:15:33,920 Mushroom consomme. 319 00:15:33,960 --> 00:15:37,520 The consomme has got to have flavour but be crystal clear 320 00:15:37,560 --> 00:15:41,000 so that it's showing off real skill. 321 00:15:41,040 --> 00:15:42,920 Just clarifying the consomme now. 322 00:15:42,960 --> 00:15:45,000 So, just added some egg white. 323 00:15:45,040 --> 00:15:47,400 She's going to catch everything, create a raft, 324 00:15:47,440 --> 00:15:51,520 anything that goes in there. I think the timing's all right. 325 00:15:51,560 --> 00:15:54,880 I just had a bit of a nightmare with the bottom of the pan 326 00:15:54,920 --> 00:15:58,520 split the clingfilm. But hopefully I can remedy that. 327 00:16:03,280 --> 00:16:06,640 Wow. This fish is a big fish. 328 00:16:09,480 --> 00:16:14,520 Also competing for an apron is 59-year-old medical secretary Linda. 329 00:16:14,560 --> 00:16:15,240 Also competing for an apron is 59-year-old medical secretary Linda. 330 00:16:15,280 --> 00:16:18,400 This year I got cancer, but I'm recovering from it 331 00:16:18,440 --> 00:16:22,520 and I'm actually 60 next week. 332 00:16:22,560 --> 00:16:26,960 And so my daughter said to me, "Mum, why... Why don't you try for MasterChef?" 333 00:16:27,000 --> 00:16:28,760 And here I am. 334 00:16:28,800 --> 00:16:30,160 SHE LAUGHS 335 00:16:30,200 --> 00:16:32,040 Originally from Liverpool, 336 00:16:32,080 --> 00:16:35,800 she now lives in North Wales with her Moroccan husband. 337 00:16:35,840 --> 00:16:39,720 So I'm cooking harissa chickpeas with pan-fried sea bream, 338 00:16:39,760 --> 00:16:41,880 a courgette and carrot salad. 339 00:16:41,920 --> 00:16:45,000 It's my husband's favourite dish. I make him it all the time. 340 00:16:45,040 --> 00:16:48,640 He's from Morocco and we both love Moroccan food and we both love fish. 341 00:16:48,680 --> 00:16:52,680 So I thought, why not make this today? 342 00:16:52,720 --> 00:16:56,080 Harissa, a really lovely spicey red pepper paste 343 00:16:56,120 --> 00:16:59,640 that comes from North Africa, very, very famous around Morocco. 344 00:16:59,680 --> 00:17:04,480 So that's chickpeas with onions and peppers and harissa paste 345 00:17:04,520 --> 00:17:06,040 So that's chickpeas with onions and peppers and harissa paste 346 00:17:06,080 --> 00:17:07,560 and some lemon. 347 00:17:08,880 --> 00:17:12,200 Linda's job here is to cook these sea bream fillets and give us 348 00:17:12,240 --> 00:17:16,240 a crispy skin without that catching. If she catches the skin, it rips, 349 00:17:16,280 --> 00:17:18,920 it really does spoil the look of the fillet of the fish. 350 00:17:18,960 --> 00:17:21,040 But we'll see how she gets on. 351 00:17:22,480 --> 00:17:25,080 30-year-old gaming producer Jozsef 352 00:17:25,120 --> 00:17:27,960 has travelled the world playing Olympic handball 353 00:17:28,000 --> 00:17:31,320 and regularly cooks the food of his Hungarian heritage. 354 00:17:31,360 --> 00:17:33,200 I spent a lot of time 355 00:17:33,240 --> 00:17:35,520 living in different countries and I very often used to 356 00:17:35,560 --> 00:17:39,360 call my parents and my grandparents for recipes and cooking tips 357 00:17:39,400 --> 00:17:43,760 so I can recreate a little piece of home wherever I was at that time. 358 00:17:43,800 --> 00:17:44,120 so I can recreate a little piece of home wherever I was at that time. 359 00:17:44,160 --> 00:17:46,880 Jozsef is cooking for us 360 00:17:46,920 --> 00:17:51,200 Hungarian chicken paprikash in a savoury pancake. 361 00:17:51,240 --> 00:17:51,640 Hungarian chicken paprikash in a savoury pancake. 362 00:17:51,680 --> 00:17:56,160 So the chicken paprikash is a traditional Hungarian chicken stew 363 00:17:56,200 --> 00:17:59,000 with a lot of paprika. You can use the pressure cooker 364 00:17:59,040 --> 00:18:03,000 to make sure that the chicken is nice and tender. 365 00:18:03,040 --> 00:18:06,800 Then we're going to remove it from the bone, cut it up, 366 00:18:06,840 --> 00:18:10,120 and then we're going to fill it into the crepes. 367 00:18:10,160 --> 00:18:11,920 Served with dill paprika sauce, 368 00:18:11,960 --> 00:18:14,280 a forest berry and red wine reduction. 369 00:18:14,320 --> 00:18:17,440 What I hope is that it will provide quite nice of a contrast 370 00:18:17,480 --> 00:18:22,000 to the savoury flavour of the pancake itself. 371 00:18:22,080 --> 00:18:26,560 With pine-infused curd cheese. Yeah. Wow. 372 00:18:26,600 --> 00:18:30,680 It's the curd cheese and I let it kind of, like, in here, 373 00:18:30,720 --> 00:18:33,840 I think it's been almost a week now, so I haven't tried it yet 374 00:18:33,880 --> 00:18:36,520 so this is going to be very exciting even for me 375 00:18:36,560 --> 00:18:38,600 to see if it worked or not. 376 00:18:44,960 --> 00:18:46,240 No. 377 00:18:46,280 --> 00:18:49,880 But we have plan B, which is we're going to use some pine nuts 378 00:18:49,920 --> 00:18:52,640 and we're going to use it with some normal cheese 379 00:18:52,680 --> 00:18:55,600 so it's still, like, the piney flavour. 380 00:18:55,640 --> 00:18:58,920 Miles.Yep? You've got five minutes left.Cool. 381 00:19:01,440 --> 00:19:05,040 These are all the things that remind me of Slovenia 382 00:19:05,080 --> 00:19:07,960 that I loved growing up and eating. 383 00:19:08,000 --> 00:19:12,920 Just simple things, but done quite well. It is important. 384 00:19:20,200 --> 00:19:22,200 Wow. That's advanced. 385 00:19:24,520 --> 00:19:28,000 Right. OK, Miles, let's get your plates out, please. 386 00:19:33,800 --> 00:19:36,320 All right? Hey. 387 00:19:37,840 --> 00:19:42,120 Graphic designer Miles has made butter bean and ricotta dumplings 388 00:19:42,160 --> 00:19:44,400 in a mushroom consomme 389 00:19:44,440 --> 00:19:49,120 with pickled shimeji mushrooms and crispy smoked bacon. 390 00:19:49,160 --> 00:19:49,400 with pickled shimeji mushrooms and crispy smoked bacon. 391 00:19:51,920 --> 00:19:55,280 So are these dumplings, then, your invention? Yeah. 392 00:19:55,320 --> 00:19:58,000 Wow. This is something I've never seen before. 393 00:20:02,760 --> 00:20:06,320 I'm very, very impressed with your cooking. 394 00:20:06,360 --> 00:20:10,000 Really well made consomme. Clear. 395 00:20:10,040 --> 00:20:12,880 Those dumplings, they're like a denser gnocchi. 396 00:20:12,920 --> 00:20:16,480 I think you're clever, and I'm really enjoying this food. 397 00:20:16,520 --> 00:20:19,040 It's modern and it's smart. 398 00:20:19,080 --> 00:20:21,000 I really like the dumplings. 399 00:20:21,040 --> 00:20:24,040 They're strong with gruyere cheese, they're slightly silky. 400 00:20:24,080 --> 00:20:26,240 They've got a little bit of firmness to them. 401 00:20:26,280 --> 00:20:29,160 I think your mushroom consomme is really good. 402 00:20:29,200 --> 00:20:30,520 I've really enjoyed eating it. 403 00:20:32,760 --> 00:20:36,840 Thank you very much indeed, Miles. Thanks, guys. Take it easy. 404 00:20:36,880 --> 00:20:40,400 I like him, John. It's good. 405 00:20:41,400 --> 00:20:43,040 HE EXHALES 406 00:20:44,840 --> 00:20:47,920 They were giving me some wicked, wicked feedback. 407 00:20:47,960 --> 00:20:49,600 Like, I knew it was a banger. 408 00:20:49,640 --> 00:20:51,880 I knew it was a good dish, I'm not going to lie. 409 00:20:55,120 --> 00:20:58,920 Linda, you've got five minutes. OK. Thank you. 410 00:21:01,160 --> 00:21:03,480 Oh. There we go. 411 00:21:04,920 --> 00:21:07,800 I think it's going to be OK. 412 00:21:07,840 --> 00:21:09,320 I hope. 413 00:21:11,960 --> 00:21:15,600 Linda, let's get your plates out, please. 414 00:21:15,640 --> 00:21:17,600 Good luck, Linda. Good luck, Linda. 415 00:21:19,880 --> 00:21:23,760 Hello. Hi, Linda. Hi. 416 00:21:23,800 --> 00:21:27,840 Lovely to meet you both. I'm a big fan. 417 00:21:29,400 --> 00:21:32,400 Medical secretary Linda has made pan-fried 418 00:21:32,440 --> 00:21:34,440 ras el hanout spiced sea bream, 419 00:21:34,480 --> 00:21:36,880 served with harissa chickpeas 420 00:21:36,920 --> 00:21:39,960 and a courgette and carrot ribbon salad. 421 00:21:45,320 --> 00:21:47,480 That fish is cooked really nicely. 422 00:21:47,520 --> 00:21:49,760 You obviously cook a fair bit of fish. 423 00:21:49,800 --> 00:21:52,160 Nice crispy skin. Well done. 424 00:21:52,200 --> 00:21:56,520 The harissa...getting some chilli kick at the end. 425 00:21:56,560 --> 00:22:00,880 Nice cookery, Linda. Thank you. Your chickpeas are soft and well coated 426 00:22:00,920 --> 00:22:01,640 Nice cookery, Linda. Thank you. Your chickpeas are soft and well coated 427 00:22:01,680 --> 00:22:03,920 in this wonderful mixture of harissa. 428 00:22:03,960 --> 00:22:07,680 But on the piece of fish, I can't taste any spice. 429 00:22:07,720 --> 00:22:10,080 I do like the dish, though. Thank you. 430 00:22:13,640 --> 00:22:17,880 I'd like to see her cook some more because I think she can cook. 431 00:22:17,920 --> 00:22:18,480 I'd like to see her cook some more because I think she can cook. 432 00:22:18,520 --> 00:22:20,760 I'm feeling absolutely amazing. 433 00:22:20,800 --> 00:22:23,800 I think that was the best thing that's ever happened to me. 434 00:22:23,840 --> 00:22:28,200 I hope I'm going to get an apron today, but I'm not... I'm not sure. 435 00:22:29,920 --> 00:22:32,400 I think I'm happy how the chicken's been cooked. 436 00:22:32,440 --> 00:22:35,920 Now we just have to make sure that the flavour is fine. 437 00:22:35,960 --> 00:22:37,680 Jozsef, that's one and a half minutes. 438 00:22:37,720 --> 00:22:40,760 We need to get these plates out now, please.Right on. All right. 439 00:22:42,440 --> 00:22:45,960 So now we're filling this crepe with the chicken meat 440 00:22:46,000 --> 00:22:48,840 and the sauce and I roll it up. 441 00:22:48,880 --> 00:22:50,320 And then we can be ready. 442 00:22:52,160 --> 00:22:55,720 So this is the paprikash sauce on the pancakes. 443 00:23:00,600 --> 00:23:03,480 OK, Jozsef, that's time up. Take the dishes out, please. 444 00:23:07,960 --> 00:23:09,240 Hello. Hey. 445 00:23:11,720 --> 00:23:16,200 Video game producer Jozsef has made Hungarian chicken paprikash 446 00:23:16,240 --> 00:23:18,400 served in a savoury pancake, 447 00:23:18,440 --> 00:23:21,240 a chicken paprikash sauce, 448 00:23:21,280 --> 00:23:22,680 pine nut curd cheese 449 00:23:22,720 --> 00:23:26,400 and a forest berry and red wine reduction. 450 00:23:31,360 --> 00:23:33,720 That's a really nicely made pancake. 451 00:23:33,760 --> 00:23:37,920 Inside there is really nicely cooked chicken thigh. 452 00:23:37,960 --> 00:23:42,720 I would like more flavour from this paprika sauce. 453 00:23:42,760 --> 00:23:47,120 It's just not smoky and punchy enough. 454 00:23:47,160 --> 00:23:47,720 It's just not smoky and punchy enough. 455 00:23:47,760 --> 00:23:50,680 The little blobs of your forest fruit, 456 00:23:50,720 --> 00:23:54,120 it's almost a sort of blackcurrant jam flavour, 457 00:23:54,160 --> 00:23:57,120 and that flavour with chicken, I don't think it works. 458 00:23:57,160 --> 00:24:00,560 A pancake is bland on the outside, so therefore the filling 459 00:24:00,600 --> 00:24:04,760 and the sauce should be vibrant with paprika. 460 00:24:04,800 --> 00:24:08,360 Just more flavour. And I'm not a fan of jam and chicken. 461 00:24:14,200 --> 00:24:17,080 Unfortunately, my paprikash sauce didn't had the right kick, 462 00:24:17,120 --> 00:24:19,600 but I will try to take that feedback going forward. 463 00:24:21,200 --> 00:24:25,320 The spotlight is now on the last group of auditionees. 464 00:24:25,360 --> 00:24:26,480 Now. 465 00:24:28,200 --> 00:24:29,880 Hannah! How are you? 466 00:24:31,760 --> 00:24:36,000 Originally from South Africa, 50-year-old hotel supervisor Owen 467 00:24:36,040 --> 00:24:40,240 now lives in Harrogate and enjoys cooking with his family. 468 00:24:40,280 --> 00:24:40,400 now lives in Harrogate and enjoys cooking with his family. 469 00:24:40,440 --> 00:24:44,240 I have two children and I can't wait till they get to see me 470 00:24:44,280 --> 00:24:48,120 on MasterChef because they will know I'm a superstar in their eyes. 471 00:24:50,160 --> 00:24:52,640 It would be their best day ever. 472 00:24:55,960 --> 00:25:00,440 Owen. Prawn biryani served with a cucumber and radish raita. 473 00:25:00,480 --> 00:25:01,240 Owen. Prawn biryani served with a cucumber and radish raita. 474 00:25:01,280 --> 00:25:04,000 Indian food is my comfort cooking. 475 00:25:04,040 --> 00:25:06,160 A biryani, as we know, is cooked twice. 476 00:25:06,200 --> 00:25:08,800 First time it's all the mixtures are fried. Then it goes into a pot 477 00:25:08,840 --> 00:25:10,640 and then it's put in the oven and cooked again. 478 00:25:10,680 --> 00:25:13,400 So when that second cooking happens, 479 00:25:13,440 --> 00:25:16,160 he's got to make sure those prawns don't dry out. 480 00:25:17,680 --> 00:25:22,280 This will go with the biriyani to go into the oven in the end. 481 00:25:22,320 --> 00:25:24,840 Look at that. The prawn biriyani comes from 482 00:25:24,880 --> 00:25:27,040 days back in South Africa, 483 00:25:27,080 --> 00:25:31,720 growing up, whenever there was a function, biriyani was the thing. 484 00:25:31,760 --> 00:25:36,600 John and Gregg, I really, really hope they will really like this dish 485 00:25:36,640 --> 00:25:38,360 because I liked it. 486 00:25:40,520 --> 00:25:42,280 So far so good. 487 00:25:42,320 --> 00:25:45,800 Everything is going according to what I expect. 488 00:25:45,840 --> 00:25:48,840 It smells so good. We're very jealous. 489 00:25:51,160 --> 00:25:54,680 I would have much preferred to have gone first. 490 00:25:54,720 --> 00:25:57,960 Seeing everyone's dishes and stuff, like, it does make you go, 491 00:25:58,000 --> 00:25:59,960 "Ooh, everyone's quite good." 492 00:26:00,000 --> 00:26:04,200 28-year-old Birmingham-born Hannah is a receptionist in London 493 00:26:04,240 --> 00:26:04,960 28-year-old Birmingham-born Hannah is a receptionist in London 494 00:26:05,000 --> 00:26:07,760 who fell in love with cooking during lockdown. 495 00:26:07,800 --> 00:26:09,560 I'm a massive fan of MasterChef. 496 00:26:09,600 --> 00:26:11,320 I actually applied cos my boss 497 00:26:11,360 --> 00:26:13,840 saw me watching it at work once and she was like, 498 00:26:13,880 --> 00:26:15,360 "You should apply to go on this," 499 00:26:15,400 --> 00:26:18,520 rather than being, like, "What are you doing? Get back to work." 500 00:26:20,880 --> 00:26:24,680 Hannah's cooking for us Granny Margaret's fish pie. 501 00:26:24,720 --> 00:26:27,640 Granny Margaret, or GM as we all call her, 502 00:26:27,680 --> 00:26:30,120 she has made fish pie for, like, 503 00:26:30,160 --> 00:26:33,920 as long as I've been alive, and it's always been the best fish pie. 504 00:26:33,960 --> 00:26:37,600 So I've elevated it with some Japanese flavours 505 00:26:37,640 --> 00:26:42,440 which might not get GM's approval but I like it so I'm making it. 506 00:26:42,480 --> 00:26:43,720 which might not get GM's approval but I like it so I'm making it. 507 00:26:45,720 --> 00:26:49,680 So, she's cooking Asian marinated salmon served with mashed potato 508 00:26:49,720 --> 00:26:53,200 flavoured with miso and spring onions. 509 00:26:53,240 --> 00:26:55,880 A prawn stock and yuzu sauce, 510 00:26:55,920 --> 00:26:59,640 mushy panko peas and pickled radish. 511 00:26:59,680 --> 00:27:02,360 Is this going to not be a pie at all? 512 00:27:02,400 --> 00:27:05,280 Is this going to be a collection of things on a plate? 513 00:27:05,320 --> 00:27:07,840 I'm really regretting calling it pie 514 00:27:07,880 --> 00:27:11,040 because it's just some mash with some fish. 515 00:27:11,080 --> 00:27:14,160 I might have misled them, but hopefully they still like it. 516 00:27:14,200 --> 00:27:18,480 That salmon needs to be cooked just so, so it falls apart. 517 00:27:18,520 --> 00:27:22,480 It can't be dry in any way at all. I feel like I'm forgetting something. 518 00:27:22,520 --> 00:27:25,880 So I really feel like there's something else. Peas! 519 00:27:27,480 --> 00:27:28,840 SHE MOUTHS 520 00:27:28,880 --> 00:27:31,720 I feel like I'm going more slowly than I do at home. 521 00:27:34,560 --> 00:27:38,440 I love cooking. Cooking is like meditation for me. 522 00:27:38,480 --> 00:27:40,240 It comes naturally. 523 00:27:40,280 --> 00:27:45,120 The final amateur to audition is 34-year-old Romanian Mirel, 524 00:27:45,160 --> 00:27:49,400 who is an artist in his spare time but works as a hairdresser. 525 00:27:49,440 --> 00:27:49,840 who is an artist in his spare time but works as a hairdresser. 526 00:27:49,880 --> 00:27:51,680 Hairdressing is very similar to cooking. 527 00:27:51,720 --> 00:27:55,120 When you're colouring hair, you need to follow a recipe 528 00:27:55,160 --> 00:27:59,600 and use a certain amount of colour and it's very creative. 529 00:28:02,480 --> 00:28:05,600 Mirel's doing plant-based, gluten-free smoky chocolate cake 530 00:28:05,640 --> 00:28:08,920 with chocolate ganache with Mandarin and candied walnuts. 531 00:28:10,520 --> 00:28:12,440 Which is gluten free and sugar free. 532 00:28:12,480 --> 00:28:16,880 So it is extremely healthy and six-pack friendly. 533 00:28:18,400 --> 00:28:21,160 That cake is going to have to be really moist regardless of whether 534 00:28:21,200 --> 00:28:23,240 it's plant-based or whether it's gluten-free. 535 00:28:25,160 --> 00:28:28,080 It's looking great, I think another two minutes. 536 00:28:32,080 --> 00:28:35,080 I love this cake. I could actually bake and go to sleep with it. 537 00:28:35,120 --> 00:28:38,920 Cooked it for lots of my friends 538 00:28:38,960 --> 00:28:41,480 and then everybody said it's a winner. 539 00:28:43,400 --> 00:28:46,000 How do you make a chocolate cake smoky? 540 00:28:46,040 --> 00:28:49,440 Smokey ganache is made... It's vegan cream, 541 00:28:49,480 --> 00:28:53,440 vegan chocolate and smoky whisky is the secret. 542 00:28:55,720 --> 00:28:58,800 It's amazing. My favourite. 543 00:29:06,200 --> 00:29:08,400 Oh, I can't believe it. 544 00:29:08,440 --> 00:29:10,080 Good job. 545 00:29:10,120 --> 00:29:13,120 The season is there. Did I put season? Yes! 546 00:29:15,240 --> 00:29:16,480 I'm feeling it. 547 00:29:19,720 --> 00:29:21,960 I feel confident, guys. 548 00:29:22,000 --> 00:29:23,400 THEY CHEER 549 00:29:25,360 --> 00:29:28,440 Owen, that's time up. Let's get your plate to the back room, please. 550 00:29:28,480 --> 00:29:32,200 Go, Owen. Go, Owen. 551 00:29:32,240 --> 00:29:35,120 Have I reached yet? Yeah. You got it. You got it. 552 00:29:35,160 --> 00:29:37,960 Voila! Hello, hello, hello! 553 00:29:38,000 --> 00:29:39,400 Hi, Owen. 554 00:29:41,080 --> 00:29:45,080 Hotel supervisor Owen's dish is prawn biryani 555 00:29:45,120 --> 00:29:47,800 served with a cucumber and radish raita. 556 00:29:54,080 --> 00:29:56,240 Owen, it's a good dish. 557 00:29:56,280 --> 00:29:58,120 Your prawns are cooked perfectly. 558 00:29:58,160 --> 00:30:00,120 There's just the right amount of give it to them. 559 00:30:00,160 --> 00:30:03,640 The rice is nicely cooked. It's slippery with ghee. 560 00:30:03,680 --> 00:30:05,920 A little bit of saffron in there as well. 561 00:30:05,960 --> 00:30:08,400 I'm very much enjoying this. 562 00:30:08,440 --> 00:30:11,960 I think this is quite mild. I'd like some more spice. 563 00:30:12,000 --> 00:30:15,800 Have you toned this down for Gregg and I? I did indeed. 564 00:30:15,840 --> 00:30:17,680 Don't do that. 565 00:30:17,720 --> 00:30:19,360 Thanks very much indeed. Thank you. 566 00:30:21,400 --> 00:30:23,920 I see you really like it. I think it'll be nice to see him 567 00:30:23,960 --> 00:30:26,840 spice things cos he says he's held back on this. 568 00:30:28,280 --> 00:30:31,040 My heart is racing in a way. 569 00:30:31,080 --> 00:30:33,360 If I don't get an apron today 570 00:30:33,400 --> 00:30:35,520 and I have to be cooking again, 571 00:30:35,560 --> 00:30:38,080 I'm going to make sure I'm going to put an extra heat in there. 572 00:30:38,120 --> 00:30:40,320 Make their tongue tingle. 573 00:30:44,520 --> 00:30:47,960 I have burnt it. Literally, I had... 574 00:30:48,000 --> 00:30:52,520 ..one thing to cook properly in a pan and I ruined it. 575 00:30:54,680 --> 00:30:59,600 Hopefully...they don't mind... burnt food. 576 00:30:59,640 --> 00:31:00,000 Hopefully...they don't mind... burnt food. 577 00:31:02,200 --> 00:31:03,200 Aw. 578 00:31:04,960 --> 00:31:08,440 Ah! That's two minutes to plate up, please. 579 00:31:17,080 --> 00:31:18,560 That's done. 580 00:31:23,040 --> 00:31:25,000 Hello. Hello. 581 00:31:26,680 --> 00:31:29,040 Receptionist Hannah has made her take 582 00:31:29,080 --> 00:31:31,720 on her Granny Margaret's fish pie - 583 00:31:31,760 --> 00:31:36,560 soy and ginger marinated salmon topped with panko breadcrumbs 584 00:31:36,600 --> 00:31:39,360 served with miso and spring onion mash, 585 00:31:39,400 --> 00:31:41,400 a king prawn, 586 00:31:41,440 --> 00:31:43,880 black sesame seed mushy peas, 587 00:31:43,920 --> 00:31:45,720 pickled radish 588 00:31:45,760 --> 00:31:48,080 and a prawn and yuzu sauce. 589 00:31:48,120 --> 00:31:50,720 Did you mean to scorch your salmon? 590 00:31:50,760 --> 00:31:52,200 No. No. 591 00:31:57,320 --> 00:31:59,760 You have most certainly scorched the top of your salmon. 592 00:31:59,800 --> 00:32:01,600 I can forgive that. 593 00:32:01,640 --> 00:32:05,680 The salmon inside there is really nicely cooked. 594 00:32:05,720 --> 00:32:07,680 Your prawn is cooked nicely. 595 00:32:07,720 --> 00:32:10,960 The mashed potato you've overworked, 596 00:32:11,000 --> 00:32:14,720 taking it from light and fluffy to more gluey. 597 00:32:14,760 --> 00:32:16,760 The yuzu sauce is too thick. 598 00:32:16,800 --> 00:32:18,880 It doesn't taste of yuzu at all. 599 00:32:18,920 --> 00:32:22,480 Your pickled radishes are lovely. My feeling here is this. 600 00:32:22,520 --> 00:32:25,280 If you're going to make granny's fish pie, make a fish pie. 601 00:32:25,320 --> 00:32:26,920 OK. Thanks. Bye. 602 00:32:29,120 --> 00:32:31,760 Poor Hannah, it's not the dish that she set out to do. 603 00:32:31,800 --> 00:32:35,520 There are mistakes on it. This is why nobody goes home at this stage. 604 00:32:39,440 --> 00:32:43,040 Everything was going fine and then the last ten minutes just went 605 00:32:43,080 --> 00:32:46,480 and, like, the fish was just on fire and I didn't know what to do. 606 00:32:46,520 --> 00:32:47,800 So, yeah. 607 00:32:52,080 --> 00:32:56,440 So this is mandarin mint, which is going to add some freshness. 608 00:32:56,480 --> 00:32:57,800 So this is mandarin mint, which is going to add some freshness. 609 00:32:57,840 --> 00:33:00,240 Dun-dun-dun. 610 00:33:00,280 --> 00:33:02,720 Smoky chocolate ganache on top, and adding some texture 611 00:33:02,760 --> 00:33:04,480 to make it look contemporary. 612 00:33:06,480 --> 00:33:10,520 Mirel, 90 seconds. We need to get these plates out.Yes. Coming. 613 00:33:12,280 --> 00:33:15,800 The gold leaf because I love opulent and extravagant. 614 00:33:17,680 --> 00:33:19,960 Mirel, time's up. Let's get these plates out. 615 00:33:25,080 --> 00:33:26,160 Hello. 616 00:33:29,760 --> 00:33:31,960 Hairdresser Mirel's dish 617 00:33:32,000 --> 00:33:36,040 is a gluten-free vegan chocolate and candied walnut cake 618 00:33:36,080 --> 00:33:38,440 flavoured with mint and mandarin, 619 00:33:38,480 --> 00:33:41,880 coated with smoky whisky chocolate ganache 620 00:33:41,920 --> 00:33:45,440 and decorated with edible gold leaf. 621 00:33:45,480 --> 00:33:49,200 Are you vegan? Yes. Are you gluten intolerant? 622 00:33:49,240 --> 00:33:52,320 No, but I like a bit of a challenge. 623 00:33:52,360 --> 00:33:56,080 I think it's a really bold statement. I love the presentation. 624 00:33:56,120 --> 00:33:59,880 I like irregular and asymmetric shapes. 625 00:33:59,920 --> 00:34:01,560 I think it looks quite contemporary. 626 00:34:07,840 --> 00:34:09,960 It's a really light sponge. 627 00:34:10,000 --> 00:34:14,880 I'm getting the deeper, almost bitter flavour of walnuts 628 00:34:14,920 --> 00:34:18,080 and the smokiness of single malt whisky 629 00:34:18,120 --> 00:34:21,560 is just oozing out of this cake. 630 00:34:21,600 --> 00:34:23,880 It's divine. 631 00:34:23,920 --> 00:34:28,080 I love the texture of cake itself. It is still quite moist. 632 00:34:28,120 --> 00:34:30,280 I like the abundance of that chocolate cream 633 00:34:30,320 --> 00:34:32,400 on the outside and the flavour of the coconut oil. 634 00:34:32,440 --> 00:34:33,920 I love the mandarin there. 635 00:34:33,960 --> 00:34:38,040 I think it's very interesting and I like it a lot. Thank you. 636 00:34:40,840 --> 00:34:44,920 I think it tastes fantastic. That's showing a really good palate. 637 00:34:47,200 --> 00:34:50,720 I feel like I'm on the moon. I'm extremely excited about it 638 00:34:50,760 --> 00:34:53,360 and hopefully I'm going to get an apron. 639 00:34:55,560 --> 00:34:58,920 We've got some really good cooks in this heat. Unfortunately, 640 00:34:58,960 --> 00:35:03,040 I've got more good cooks than we've got aprons for. 641 00:35:03,080 --> 00:35:05,880 Miles walked in here with a consomme, crystal clear, 642 00:35:05,920 --> 00:35:08,280 and these amazing dumplings I'd never seen before. 643 00:35:08,320 --> 00:35:10,040 The detail I really loved. 644 00:35:11,680 --> 00:35:15,120 Mirel made us a gluten-free plant-based cake. 645 00:35:15,160 --> 00:35:18,000 It was lovely and moist. It tasted great. 646 00:35:18,040 --> 00:35:20,520 Those two are absolute standouts. 647 00:35:20,560 --> 00:35:24,800 For me, the other two fighting over one apron 648 00:35:24,840 --> 00:35:27,680 are Thuy, with her noodles and the pork, 649 00:35:27,720 --> 00:35:30,240 Ngoneh with her chilli heat and, of course, 650 00:35:30,280 --> 00:35:31,920 that beautifully cooked fish. 651 00:35:31,960 --> 00:35:36,600 However, who gets the apron and who gets to cook again? 652 00:35:48,880 --> 00:35:51,040 Very, very well done. 653 00:35:51,080 --> 00:35:55,160 Some of the cookery today was an absolutely amazing standard, 654 00:35:55,200 --> 00:35:59,400 far beyond what we expected at this stage. 655 00:35:59,440 --> 00:36:02,480 We've only got three aprons, I'm afraid. 656 00:36:02,520 --> 00:36:04,280 The first person getting an apron 657 00:36:04,320 --> 00:36:06,680 and going straight through the competition... 658 00:36:06,720 --> 00:36:09,040 ..Miles. 659 00:36:09,080 --> 00:36:11,320 Consomme and dumplings? 660 00:36:11,360 --> 00:36:13,040 Incredible. Well done, you. 661 00:36:13,080 --> 00:36:14,680 That is such a relief. 662 00:36:16,480 --> 00:36:20,080 The second person getting an apron is... 663 00:36:20,120 --> 00:36:23,160 ..Mirel. Thank you. 664 00:36:23,200 --> 00:36:25,800 Congratulations. Great flavours inside that cake. 665 00:36:28,880 --> 00:36:32,440 And this is where the decision starts to get really tough. 666 00:36:32,480 --> 00:36:37,080 Ngoneh, Thuy... 667 00:36:37,120 --> 00:36:39,880 ..both of you cooked really well. 668 00:36:39,920 --> 00:36:43,360 However, we only have one more apron to give. 669 00:36:43,400 --> 00:36:45,480 The third and final apron... 670 00:36:48,880 --> 00:36:53,400 ..Thuy. Oh, my God! Thank you! 671 00:36:53,440 --> 00:36:53,480 ..Thuy. Oh, my God! Thank you! 672 00:36:53,520 --> 00:36:56,520 WHISPERS: Well done. Come up and get your aprons. 673 00:37:04,600 --> 00:37:06,040 Thank you. 674 00:37:06,080 --> 00:37:07,760 HE WHOOPS 675 00:37:07,800 --> 00:37:09,960 We've got an apron. Yeah! 676 00:37:13,920 --> 00:37:16,800 Check it out. Suits me. It suits you. 677 00:37:16,840 --> 00:37:20,520 Oh, it feels so good. Boom, boom.Well done. 678 00:37:20,560 --> 00:37:22,120 Let's do it again. 679 00:37:22,160 --> 00:37:23,880 THEY LAUGH 680 00:37:25,280 --> 00:37:27,680 Put your disappointment behind you. 681 00:37:27,720 --> 00:37:30,960 Your job right now is to cook, impress, and get yourself 682 00:37:31,000 --> 00:37:33,240 a MasterChef apron. 683 00:37:33,280 --> 00:37:36,760 Welcome to a MasterChef invention test. 684 00:37:36,800 --> 00:37:40,680 You can cook whatever you like. It could be sweet, 685 00:37:40,720 --> 00:37:45,480 it could be savoury, using any of these amazing ingredients 686 00:37:45,520 --> 00:37:46,560 it could be savoury, using any of these amazing ingredients 687 00:37:46,600 --> 00:37:49,000 that we've laid in front of you. 688 00:37:49,040 --> 00:37:53,240 And from those, we want you to cook for us one dish. 689 00:37:53,280 --> 00:37:55,320 Do something delicious. 690 00:37:55,360 --> 00:37:57,120 There are six of you, 691 00:37:57,160 --> 00:37:59,880 there are only four aprons available, 692 00:37:59,920 --> 00:38:02,400 which does sadly mean two of you will be leaving. 693 00:38:04,000 --> 00:38:06,600 Up you come. Ten minutes to choose your ingredients. 694 00:38:13,840 --> 00:38:17,160 I'm feeling a bit lost 695 00:38:17,200 --> 00:38:19,960 but I will find myself now in a few minutes. 696 00:38:21,400 --> 00:38:24,960 If I was going to give them any advice, I would say formulate a plan 697 00:38:25,000 --> 00:38:27,520 very, very quickly. Don't try and wing it. 698 00:38:29,360 --> 00:38:32,920 Little bit of a plan, yeah. I've come to make a dessert. 699 00:38:32,960 --> 00:38:35,160 I don't know how well that's going to go but 700 00:38:35,200 --> 00:38:38,200 I'm going to give it me best, if I can find all the ingredients. 701 00:38:39,320 --> 00:38:42,360 Here we have syrups, chocolate. 702 00:38:42,400 --> 00:38:44,880 There's nuts, there's vegetables, 703 00:38:44,920 --> 00:38:47,920 mushrooms, prawns. 704 00:38:47,960 --> 00:38:52,400 There's meat, there's tofu. So they can do whatever they like. 705 00:38:52,440 --> 00:38:52,680 There's meat, there's tofu. So they can do whatever they like. 706 00:38:54,360 --> 00:38:56,920 I'm going to stick with what I know 707 00:38:56,960 --> 00:39:01,200 and do something spicy what... lovely that they would like. 708 00:39:08,320 --> 00:39:10,800 You've got your ingredients. We hope you've chosen wisely. 709 00:39:10,840 --> 00:39:14,680 One hour and 15 minutes to impress. Off you go. 710 00:39:23,240 --> 00:39:26,360 I feel like every day is an invention test in my house 711 00:39:26,400 --> 00:39:28,240 because I hate going shopping, 712 00:39:28,280 --> 00:39:31,200 so I'll just use what I've got in the cupboard. 713 00:39:31,240 --> 00:39:33,800 Often it'll be, "I don't know if these two things go together, 714 00:39:33,840 --> 00:39:35,760 "but we'll find out." 715 00:39:35,800 --> 00:39:37,360 Hannah, what are you making? 716 00:39:37,400 --> 00:39:41,320 Tomatoey sauce with, like, a lot of sumac and paprika, 717 00:39:41,360 --> 00:39:46,600 some fried aubergine and cauliflower and yoghurt and dill sauce. 718 00:39:46,680 --> 00:39:49,800 No meat, no fish. Do you cook a lot of vegetarian dishes? 719 00:39:49,840 --> 00:39:52,640 I was a veggie for, like, five years, 720 00:39:52,680 --> 00:39:54,680 so I'm trying to play to my strengths. 721 00:39:57,560 --> 00:40:00,400 In a pot, Hannah has made a tomato spicy mixture. 722 00:40:00,440 --> 00:40:03,000 For me, that cauliflower and aubergine 723 00:40:03,040 --> 00:40:05,400 needs to go into that sauce 724 00:40:05,440 --> 00:40:07,840 as if it's almost like a vegetable curry. 725 00:40:07,880 --> 00:40:09,640 Let's just hope it is spicy. 726 00:40:09,680 --> 00:40:11,320 Nice and crisp. 727 00:40:16,120 --> 00:40:19,040 I would love to stay, get the apron, and get the place in the competition 728 00:40:19,080 --> 00:40:21,280 to make my family proud. 729 00:40:21,320 --> 00:40:24,320 This time, ten years ago, my dad passed away. 730 00:40:24,360 --> 00:40:26,080 Hopefully, he's by my side today. 731 00:40:28,360 --> 00:40:31,360 Forgive me, Michelle, but what is this on your bench? 732 00:40:31,400 --> 00:40:36,080 It's two wee notes my daughter left for me for coming on MasterChef. 733 00:40:36,120 --> 00:40:39,560 Aw! What do they say? "Love you, Mum," 734 00:40:39,600 --> 00:40:42,120 and, you know, "Show John and Gregg that you really can cook 735 00:40:42,160 --> 00:40:46,360 "and don't be nervous." So... Isn't that lovely? Yeah! 736 00:40:49,320 --> 00:40:51,040 Michelle has made a flatbread dough 737 00:40:51,080 --> 00:40:54,360 out of yoghurt and self-raising flour, 738 00:40:54,400 --> 00:40:56,760 going to top that with prawns and pesto - 739 00:40:56,800 --> 00:40:59,560 but Michelle's version of pesto 740 00:40:59,600 --> 00:41:04,160 made up of pine nuts, red peppers, some basil, some Parmesan cheese. 741 00:41:04,200 --> 00:41:05,480 made up of pine nuts, red peppers, some basil, some Parmesan cheese. 742 00:41:05,520 --> 00:41:08,480 And the problem is that she's going to put this prawn mixture 743 00:41:08,520 --> 00:41:11,840 on top of this pizza dough. How is that going to look? 744 00:41:15,960 --> 00:41:18,480 Come on! Oh... 745 00:41:21,240 --> 00:41:25,680 Halfway, ladies and gentlemen, halfway to getting an apron, right? 746 00:41:30,440 --> 00:41:34,440 Jozsef is promising us wild mushroom ragu with polenta. 747 00:41:34,480 --> 00:41:35,920 Fantastic. 748 00:41:35,960 --> 00:41:37,920 Wild mushrooms, he's got chanterelles, 749 00:41:37,960 --> 00:41:40,160 beautiful yellow mushrooms. 750 00:41:40,200 --> 00:41:42,400 I just hope he doesn't cook those mushrooms too much. 751 00:41:42,440 --> 00:41:45,040 Can you smell it? Yeah. I'm feeling great. 752 00:41:45,080 --> 00:41:48,560 This is something that I'm very familiar with, this kind of dish. 753 00:41:48,600 --> 00:41:51,000 Polenta, cornmeal, porridge. 754 00:41:51,040 --> 00:41:54,560 Polenta is bland. If he just boils it in water, 755 00:41:54,600 --> 00:41:58,440 we're going to have really bland, grainy bits of polenta. 756 00:42:01,240 --> 00:42:04,680 I'm definitely feeling nervous about this round, but hoping to bring 757 00:42:04,720 --> 00:42:06,840 a little bit more oomph to my cooking. 758 00:42:06,880 --> 00:42:09,720 I definitely won't hold back on the spices. 759 00:42:12,160 --> 00:42:14,520 Where does your passion for cookery come from? 760 00:42:14,560 --> 00:42:16,320 Definitely from my father. 761 00:42:16,360 --> 00:42:20,400 He very often went to the forest with our truffle-hunting dogs 762 00:42:20,440 --> 00:42:24,320 and often brought back, like, a lot of mushrooms and truffles as well. 763 00:42:24,360 --> 00:42:27,680 He essentially ran his own business selling truffles. 764 00:42:27,720 --> 00:42:29,920 You've got a fascinating food heritage. 765 00:42:29,960 --> 00:42:33,040 Has he offered you any advice? He said, if I see any mushrooms, 766 00:42:33,080 --> 00:42:35,280 just go for it. And that's what I'm doing. 767 00:42:41,360 --> 00:42:43,520 After the first round, 768 00:42:43,560 --> 00:42:46,160 yes, a bit disappointed but, OK, 769 00:42:46,200 --> 00:42:50,400 do it again and have fun and make sure you get the apron this time. 770 00:42:50,440 --> 00:42:52,640 do it again and have fun and make sure you get the apron this time. 771 00:42:54,760 --> 00:42:58,120 What are you making for us? Spicy prawn sauce with pasta. 772 00:42:58,160 --> 00:43:00,640 That's interesting. Who do you cook for at home? 773 00:43:00,680 --> 00:43:02,880 I cook for my husband and my two little girls. 774 00:43:02,920 --> 00:43:05,520 What has your husband said about you coming on this competition? 775 00:43:05,560 --> 00:43:08,800 Well, he's the one that put me on this competition because he thinks 776 00:43:08,840 --> 00:43:10,320 that I'm a fabulous cook, 777 00:43:10,360 --> 00:43:13,120 that everybody else have to know about it. 778 00:43:17,800 --> 00:43:19,840 Ngoneh is making for us a pasta dish. 779 00:43:19,880 --> 00:43:22,840 That sauce has got lots of things going in it. 780 00:43:22,880 --> 00:43:26,600 Fish sauce, which is very salty, soy sauce and a little bit of garlic, 781 00:43:26,640 --> 00:43:28,200 scotch bonnet to give it heat. 782 00:43:28,240 --> 00:43:32,240 It's OK, but it's not spicy enough. 783 00:43:32,280 --> 00:43:35,040 And then there's going to be cheese and cream. 784 00:43:35,080 --> 00:43:38,200 If the cream is cooked too much, it's going to make it too thick. 785 00:43:42,080 --> 00:43:43,560 Little bit more chilli... 786 00:43:50,200 --> 00:43:52,400 Owen, what dish are you going to make for us? 787 00:43:52,440 --> 00:43:55,960 I'm not so sure what this is going to be like. 788 00:43:56,000 --> 00:43:59,840 Kind of a dry fry neck of lamb 789 00:43:59,880 --> 00:44:03,360 with a bit of garlic and ginger in it. Serve it with what? 790 00:44:03,400 --> 00:44:04,800 Serve it with rice. 791 00:44:04,840 --> 00:44:08,640 And the vegetables? The veggies will be a complement. 792 00:44:08,680 --> 00:44:12,400 So I'm hoping it comes together towards the end. 793 00:44:15,680 --> 00:44:19,760 Owen's diced up his lamb neck really, really small. 794 00:44:19,800 --> 00:44:23,200 It's lovely and tender when you cook the whole piece and let it rest. 795 00:44:23,240 --> 00:44:25,000 That could be really tough. 796 00:44:28,680 --> 00:44:30,680 My plan today for the invention test 797 00:44:30,720 --> 00:44:34,920 is to make something sweet to sweeten up Gregg. 798 00:44:34,960 --> 00:44:39,440 You're doing sweet? Yeah. Come on, girl. Yeah. 799 00:44:39,480 --> 00:44:43,560 I want him on my side. Yeah. 800 00:44:43,600 --> 00:44:45,120 Hopefully. 801 00:44:46,680 --> 00:44:49,440 Linda, I'm impressed that you're doing a dessert. Yes. 802 00:44:49,480 --> 00:44:51,120 I'm doing a toffee fondant. 803 00:44:51,160 --> 00:44:54,200 Like a chocolate fondant but with toffee instead? Yes. 804 00:44:54,240 --> 00:44:56,000 I'm thinking to serving it with custard. 805 00:44:56,040 --> 00:44:58,320 How are you going to get the toffee inside the sponge? 806 00:44:58,360 --> 00:45:01,160 I'm going to make the toffee and freeze it and then I'm going to 807 00:45:01,200 --> 00:45:05,080 put it in the middle of the fondant and put the rest on top. 808 00:45:05,120 --> 00:45:09,200 Where did you learn that? I learnt it myself. Get you! 809 00:45:11,960 --> 00:45:16,080 Linda is going to take the toffee, then freeze it like a solid lump 810 00:45:16,120 --> 00:45:17,520 so that when it melts 811 00:45:17,560 --> 00:45:20,920 it should be then become a lovely liquid toffee centre. 812 00:45:20,960 --> 00:45:24,280 It's a really clever idea. It could be wonderful. 813 00:45:26,080 --> 00:45:28,400 Guys, you have 15 minutes left. 814 00:45:33,040 --> 00:45:35,600 How's that bread going? Look good? 815 00:45:35,640 --> 00:45:38,320 Yep, yep. Couple more seconds. 816 00:45:38,360 --> 00:45:39,520 How's it going? 817 00:45:39,560 --> 00:45:40,880 Mm-mm-mm. 818 00:45:45,560 --> 00:45:50,000 Just want to get the last bits done. Try not to burn anything again. 819 00:45:50,040 --> 00:45:50,880 Just want to get the last bits done. Try not to burn anything again. 820 00:45:50,920 --> 00:45:55,240 Oh, I had this trouble last time. They didn't set in time. 821 00:45:56,440 --> 00:45:57,840 Plate. 822 00:45:57,880 --> 00:46:00,040 You've got just three minutes. 823 00:46:05,240 --> 00:46:07,200 Ah! 824 00:46:07,240 --> 00:46:08,960 Absolutely to the wire. 825 00:46:11,240 --> 00:46:13,120 Guys, you have 30 seconds. 826 00:46:13,160 --> 00:46:15,880 That is finishing touches, please. 827 00:46:19,120 --> 00:46:20,360 Please be set. 828 00:46:22,520 --> 00:46:23,520 Yes. 829 00:46:25,120 --> 00:46:29,080 Your time is up. Stop. Well done. 830 00:46:29,120 --> 00:46:31,280 SHE EXHALES 831 00:46:31,320 --> 00:46:32,720 You all right? 832 00:46:32,760 --> 00:46:35,160 What a blast. 833 00:46:36,400 --> 00:46:39,080 To secure one of the last four aprons, 834 00:46:39,120 --> 00:46:43,080 oncology nurse Ngoneh has made spicy prawn pasta 835 00:46:43,120 --> 00:46:47,360 in a creamy tomato sauce flavoured with Scotch bonnet chilli. 836 00:46:47,400 --> 00:46:47,800 in a creamy tomato sauce flavoured with Scotch bonnet chilli. 837 00:46:54,360 --> 00:46:58,680 I think your sauce is too thick, but you have made very good pasta. 838 00:46:58,720 --> 00:47:01,680 And for the second time in two dishes, 839 00:47:01,720 --> 00:47:04,720 I love the flavour of your food. 840 00:47:04,760 --> 00:47:08,560 Your use of chilli, it's lovely. 841 00:47:08,600 --> 00:47:11,600 I like the way you work. You cooked all those prawns first. 842 00:47:11,640 --> 00:47:13,080 You took them out of there, 843 00:47:13,120 --> 00:47:15,320 and then right the last minute you put them back in again 844 00:47:15,360 --> 00:47:18,520 so the prawns weren't hard at all, and they are perfectly cooked. 845 00:47:21,560 --> 00:47:26,680 I'm happy with the plate I produced, so, yeah, it's just... 846 00:47:26,720 --> 00:47:27,000 I'm happy with the plate I produced, so, yeah, it's just... 847 00:47:27,040 --> 00:47:30,960 Depend on how well the others do as well. 848 00:47:31,000 --> 00:47:34,000 SHE LAUGHS 849 00:47:36,840 --> 00:47:41,080 Hotel supervisor Owen has made paprika, cumin and coriander 850 00:47:41,120 --> 00:47:45,800 spiced pan-fried neck of lamb topped with pak choi and tomatoes, 851 00:47:45,840 --> 00:47:46,240 spiced pan-fried neck of lamb topped with pak choi and tomatoes, 852 00:47:46,280 --> 00:47:48,920 served with turmeric rice, 853 00:47:48,960 --> 00:47:52,680 tomato and onion salsa and buttered potatoes. 854 00:47:59,480 --> 00:48:01,960 Your rice is lovely. It's lovely and free flowing. 855 00:48:02,000 --> 00:48:05,560 Get that flavour of star anise running through it, that aniseed richness, that's good. 856 00:48:05,600 --> 00:48:09,480 Your potatoes are nice and soft with the butter on the outside. 857 00:48:09,520 --> 00:48:13,800 Your lamb, because you have cut it so small, that's dry and tough. 858 00:48:13,840 --> 00:48:17,520 I like this salsa. It is quite hot with the onion. 859 00:48:17,560 --> 00:48:20,200 I do like the flavour on the lamb. I like the spice. 860 00:48:20,240 --> 00:48:23,280 I like the amount of chilli in it. Well done. 861 00:48:25,080 --> 00:48:29,360 Mixed emotions. I'm proud that I managed to get everything on a plate 862 00:48:29,400 --> 00:48:29,640 Mixed emotions. I'm proud that I managed to get everything on a plate 863 00:48:29,680 --> 00:48:32,560 and we'll see what happens next. 864 00:48:32,600 --> 00:48:36,040 Video game producer Jozsef's dish 865 00:48:36,080 --> 00:48:39,800 is a porcini and chanterelle mushroom vegetable ragu 866 00:48:39,840 --> 00:48:43,560 served with polenta and fresh goat's cheese. 867 00:48:49,680 --> 00:48:52,240 Your polenta's cooked quite nicely. 868 00:48:52,280 --> 00:48:56,120 I like the flavour that you have in your ragu, 869 00:48:56,160 --> 00:48:59,320 but I think you're wasting the chanterelle in there. 870 00:48:59,360 --> 00:49:03,000 They're only a texture. Porcini's big and peppery. 871 00:49:03,040 --> 00:49:05,560 They can't survive against the porcini. 872 00:49:05,600 --> 00:49:08,160 That polenta should be flavoured more. 873 00:49:08,200 --> 00:49:11,360 It's really bland because your ragu, 874 00:49:11,400 --> 00:49:14,760 I love the flavour of the porcini, it's like a beef stew with onions, 875 00:49:14,800 --> 00:49:17,560 but those chanterelles have been lost completely. 876 00:49:20,000 --> 00:49:24,360 The meal didn't turn out quite as well as I had hoped for. 877 00:49:24,400 --> 00:49:27,440 Polenta's something that I haven't quite made in a long, long time 878 00:49:27,480 --> 00:49:32,040 so I was just kind of, like, rolling with it and hoping for the best. 879 00:49:32,080 --> 00:49:32,160 so I was just kind of, like, rolling with it and hoping for the best. 880 00:49:34,120 --> 00:49:38,160 Classroom assistant Michelle has made garlic king prawns 881 00:49:38,200 --> 00:49:42,680 with chorizo topped with a red pepper pine nut and Parmesan pesto, 882 00:49:42,720 --> 00:49:45,880 served on a garlic and parsley flatbread 883 00:49:45,920 --> 00:49:49,720 and a yoghurt and chive dipping sauce on the side. 884 00:49:55,600 --> 00:49:57,840 The prawns themselves are cooked nicely. 885 00:49:57,880 --> 00:50:00,480 Your yoghurt mixture is a nice little sharp bite 886 00:50:00,520 --> 00:50:03,240 that goes quite nicely with the prawns. 887 00:50:03,280 --> 00:50:05,440 You know how to make flatbread. 888 00:50:05,480 --> 00:50:08,080 But this pesto thing, I don't get at all. 889 00:50:08,120 --> 00:50:12,400 And it's really, really, really thick. Almost like a paste. 890 00:50:12,440 --> 00:50:13,400 And it's really, really, really thick. Almost like a paste. 891 00:50:13,440 --> 00:50:15,120 Yeah. 892 00:50:15,160 --> 00:50:19,800 It could have went better, obviously but...I done my best. 893 00:50:23,200 --> 00:50:27,680 Receptionist Hannah's dish is ras el hanout spiced aubergine 894 00:50:27,720 --> 00:50:30,240 and pan-fried cauliflower 895 00:50:30,280 --> 00:50:34,400 with sumac spiced tomato ragu 896 00:50:34,440 --> 00:50:38,920 accompanied by a yoghurt and dill sauce and flatbread. 897 00:50:44,800 --> 00:50:48,480 You got a nice ras el hanout spice mix across the top of the aubergine. 898 00:50:48,520 --> 00:50:50,760 It's herby around the outside with that oil. 899 00:50:50,800 --> 00:50:53,320 You most certainly got chilli in there and quite a bit of cumin. 900 00:50:53,360 --> 00:50:55,640 I like your flavours. 901 00:50:55,680 --> 00:50:57,520 We need texture. 902 00:50:57,560 --> 00:51:02,360 This flatbread, it isn't cooked. You can taste the flour in it. 903 00:51:02,400 --> 00:51:02,720 This flatbread, it isn't cooked. You can taste the flour in it. 904 00:51:02,760 --> 00:51:05,920 Your aubergine's cooked really, really nicely. Lovely and soft. 905 00:51:05,960 --> 00:51:08,760 I'd like more of them. The cauliflower cooked well. 906 00:51:08,800 --> 00:51:10,960 That's great. The work you put in here I appreciate 907 00:51:11,000 --> 00:51:13,880 but those flatbreads aren't cooked enough. Yeah. 908 00:51:16,360 --> 00:51:19,040 Wasn't, like, that many mistakes. 909 00:51:19,080 --> 00:51:23,040 I mean, obviously, like, raw bread, but I made that in three minutes. 910 00:51:23,080 --> 00:51:25,240 So what do they want? 911 00:51:29,840 --> 00:51:34,240 Finally, it's medical secretary Linda who's made a toffee fondant 912 00:51:34,280 --> 00:51:34,560 Finally, it's medical secretary Linda who's made a toffee fondant 913 00:51:34,600 --> 00:51:36,040 served with custard. 914 00:51:39,720 --> 00:51:42,360 Oh, look at that. 915 00:51:52,800 --> 00:51:54,560 There's a crust around the outside 916 00:51:54,600 --> 00:51:59,080 and in the centre there is a hollow spot where all the sauces oozed out. 917 00:51:59,120 --> 00:52:03,400 Linda - ace, good on you. Thanks, John. 918 00:52:03,440 --> 00:52:06,720 Freezing the toffee so it will go inside your sponge 919 00:52:06,760 --> 00:52:09,200 so it oozes when it's cooked, how clever is that? 920 00:52:09,240 --> 00:52:11,920 Not only that, that is perfect. Thank you. 921 00:52:16,040 --> 00:52:21,000 Oh, my God, that's, like, the best thing anybody's said to me ever. 922 00:52:21,040 --> 00:52:21,360 Oh, my God, that's, like, the best thing anybody's said to me ever. 923 00:52:21,400 --> 00:52:23,840 Oh, I can't believe it. 924 00:52:25,960 --> 00:52:27,040 Wow. 925 00:52:30,000 --> 00:52:33,280 Not a bad round, but not the most brilliant round we've seen 926 00:52:33,320 --> 00:52:35,160 in the competition so far. 927 00:52:40,120 --> 00:52:42,600 We have one absolutely standout superstar cook 928 00:52:42,640 --> 00:52:45,960 in this kitchen right now and that is Linda with her pudding. 929 00:52:46,000 --> 00:52:48,320 Absolutely lovely. Her toffee fondant. 930 00:52:48,360 --> 00:52:51,080 Linda's got herself an apron. 931 00:52:51,120 --> 00:52:54,160 Ngoneh knows how to flavour food. 932 00:52:54,200 --> 00:52:57,200 I would like to see Ngoneh go further in the competition, 933 00:52:57,240 --> 00:52:59,520 I really would. I absolutely, totally agree with you. 934 00:52:59,560 --> 00:53:01,600 Linda and Ngoneh have got themselves an apron. 935 00:53:01,640 --> 00:53:04,320 We've got a discussion between the other four. 936 00:53:04,360 --> 00:53:07,200 Owen's rice, really nicely done. 937 00:53:07,240 --> 00:53:09,120 He can make a decent salsa. 938 00:53:09,160 --> 00:53:12,000 The issue was the lamb was slightly dry and tough. 939 00:53:12,040 --> 00:53:15,920 It's not perfect, but actually I found quite a bit to admire 940 00:53:15,960 --> 00:53:17,800 on Owen's plate. 941 00:53:17,840 --> 00:53:20,520 Hannah cooked for us pan-fried cauliflower, 942 00:53:20,560 --> 00:53:23,320 which was nice and soft. The problem I had was the ragu. 943 00:53:23,360 --> 00:53:25,040 It was quite mushy. 944 00:53:25,080 --> 00:53:28,320 The only texture I had in the bowl was a flatbread. 945 00:53:28,360 --> 00:53:31,120 And the flatbread wasn't cooked. 946 00:53:31,160 --> 00:53:34,120 Michelle actually knew how to make flatbread and that was decent. 947 00:53:34,160 --> 00:53:36,560 The prawns as well, nicely done. 948 00:53:36,600 --> 00:53:39,680 What spoilt it for me was that pesto. 949 00:53:39,720 --> 00:53:41,520 Far too thick, far too dry. 950 00:53:43,000 --> 00:53:47,120 Jozsef and his mushroom ragu with polenta. 951 00:53:47,160 --> 00:53:50,040 That polenta mixture was bland. Putting chanterelles, 952 00:53:50,080 --> 00:53:52,560 which are a really mild mushroom, with a porcini, 953 00:53:52,600 --> 00:53:55,600 which is a really strong mushroom, is a problem. 954 00:53:58,160 --> 00:54:00,240 All the mistakes that I made, 955 00:54:00,280 --> 00:54:03,000 like, I know I can do better, but it was loads tougher 956 00:54:03,040 --> 00:54:05,360 than I thought it was going to be. 957 00:54:05,400 --> 00:54:10,040 I do hope I do manage to grab an apron. 958 00:54:10,080 --> 00:54:14,680 But I'll just have to just see how things work out. 959 00:54:14,720 --> 00:54:15,360 But I'll just have to just see how things work out. 960 00:54:17,480 --> 00:54:22,120 I'm not really hopeful at the moment but...did my best. 961 00:54:22,160 --> 00:54:22,800 I'm not really hopeful at the moment but...did my best. 962 00:54:22,840 --> 00:54:24,640 I would love just to show that I can do more. 963 00:54:24,680 --> 00:54:27,360 I haven't really proved myself so if I don't get an apron 964 00:54:27,400 --> 00:54:30,800 it's my own fault. So, yeah. 965 00:54:32,280 --> 00:54:34,720 Thank you very much for all your hard work. 966 00:54:34,760 --> 00:54:37,400 We have made a decision. 967 00:54:37,440 --> 00:54:40,280 There was one absolute standout, fantastic cook 968 00:54:40,320 --> 00:54:43,720 in this kitchen today. And our first apron... 969 00:54:45,880 --> 00:54:48,480 ..is going to Linda. Thank you. 970 00:54:48,520 --> 00:54:51,800 That was a good bit of work, that, my friend. Thank you. 971 00:54:53,240 --> 00:54:55,960 The second person getting an apron is 972 00:54:56,000 --> 00:54:57,400 Ngoneh. 973 00:54:57,440 --> 00:55:00,680 Thank you. Your food tastes good. Thank you. 974 00:55:00,720 --> 00:55:02,640 Well done. 975 00:55:02,680 --> 00:55:07,480 The person getting the third apron is... 976 00:55:07,520 --> 00:55:08,600 It's Owen. 977 00:55:08,640 --> 00:55:10,040 HE GASPS 978 00:55:11,880 --> 00:55:15,000 Congratulations. FAINT:I can't believe it. 979 00:55:17,720 --> 00:55:22,680 The person getting the fourth and final MasterChef apron is... 980 00:55:22,720 --> 00:55:23,560 The person getting the fourth and final MasterChef apron is... 981 00:55:31,160 --> 00:55:32,360 ..Michelle. 982 00:55:32,400 --> 00:55:33,720 SHE MOUTHS 983 00:55:35,080 --> 00:55:38,240 Well done. Congratulations. Thank you so much. 984 00:55:40,560 --> 00:55:44,440 Hannah, Jozsef - I'm sorry, you're leaving us. 985 00:55:49,240 --> 00:55:53,480 I'm going to look back on this experience with a lot of fondness. 986 00:55:53,520 --> 00:55:54,000 I'm going to look back on this experience with a lot of fondness. 987 00:55:54,040 --> 00:55:57,360 I had a good time. Like, even if I didn't get an apron, 988 00:55:57,400 --> 00:56:00,000 that still feels pretty good. 989 00:56:00,040 --> 00:56:05,160 MasterChef will have a great place in my heart. 990 00:56:05,200 --> 00:56:05,840 MasterChef will have a great place in my heart. 991 00:56:05,880 --> 00:56:09,560 And I think, ultimately, it's just going to be a good story to tell. 992 00:56:11,200 --> 00:56:14,200 Congratulations. Come and get your aprons. 993 00:56:16,640 --> 00:56:18,080 INDISTINCT CHATTER 994 00:56:28,520 --> 00:56:30,960 Never would have imagined it. 995 00:56:31,000 --> 00:56:32,400 Got an apron! 996 00:56:32,440 --> 00:56:34,000 SHE LAUGHS 997 00:56:34,040 --> 00:56:37,080 I just want to make my girls proud and, of course, my dad. 998 00:56:37,120 --> 00:56:39,920 So, yeah. Buzzing. 999 00:56:42,400 --> 00:56:46,120 I'm really overjoyed. Ecstatic. Really. 1000 00:56:46,160 --> 00:56:48,920 I want to run round shouting in the street. 1001 00:56:48,960 --> 00:56:50,800 SHE LAUGHS 1002 00:56:52,560 --> 00:56:54,000 Mission accomplished. 1003 00:56:54,040 --> 00:56:58,320 So now I have to believe in myself and do more Gambian cooking. 1004 00:56:58,360 --> 00:56:59,240 So now I have to believe in myself and do more Gambian cooking. 1005 00:56:59,280 --> 00:57:01,360 SHE LAUGHS 1006 00:57:06,800 --> 00:57:10,120 Next time, this week's best cooks 1007 00:57:10,160 --> 00:57:14,040 return to face two more demanding challenges... 1008 00:57:14,080 --> 00:57:16,040 HOARSLY:Ha-ha-uh! 1009 00:57:16,080 --> 00:57:17,440 SHE EXHALES 1010 00:57:17,480 --> 00:57:19,760 This is totally restaurant-level. 1011 00:57:19,800 --> 00:57:23,960 ..as they fight for a place in the quarterfinal. 1012 00:57:24,000 --> 00:57:27,000 Oh, my God. That's your fault!