1 00:00:03,240 --> 00:00:05,960 It's week three of the MasterChef heats. 2 00:00:07,320 --> 00:00:11,000 Last time, nine enthusiastic home cooks 3 00:00:11,040 --> 00:00:13,600 auditioned for a place in the competition. 4 00:00:13,640 --> 00:00:15,120 It's a bit stressful. 5 00:00:16,360 --> 00:00:18,480 It's modern and it's smart. 6 00:00:18,520 --> 00:00:20,560 My duck is cooked really, really well. 7 00:00:20,600 --> 00:00:23,320 It's just not punchy enough. 8 00:00:23,360 --> 00:00:27,720 Only seven earned themselves a MasterChef apron. 9 00:00:27,760 --> 00:00:27,800 Only seven earned themselves a MasterChef apron. 10 00:00:27,840 --> 00:00:30,040 After the first round, I did feel relief. 11 00:00:30,080 --> 00:00:32,480 I mean, I cried like a baby. 12 00:00:32,520 --> 00:00:36,000 I'm hungry for this now. There's a bug in me that's got to carry on. 13 00:00:36,040 --> 00:00:38,040 It's hitting the dopamine. 14 00:00:38,080 --> 00:00:41,520 Everything is hanging in the balance here, so we'll see. 15 00:00:42,720 --> 00:00:46,600 Tonight, they face two tough challenges. 16 00:00:46,640 --> 00:00:48,760 First, they will have to cook a dish 17 00:00:48,800 --> 00:00:52,640 to a brief set by one of the country's top food critics... 18 00:00:52,680 --> 00:00:54,160 Ah! 19 00:00:54,200 --> 00:00:57,080 This is totally restaurant-level. 20 00:00:57,120 --> 00:01:01,720 ..before cooking off for a place in this week's quarterfinal. 21 00:01:01,760 --> 00:01:01,960 ..before cooking off for a place in this week's quarterfinal. 22 00:01:02,000 --> 00:01:04,800 Dip Dab, that's fab. 23 00:01:04,840 --> 00:01:08,160 Only the best will make it through. 24 00:01:08,200 --> 00:01:09,840 We've got our seven best cooks, 25 00:01:09,880 --> 00:01:13,040 and they've now got themselves a MasterChef apron. 26 00:01:13,080 --> 00:01:15,880 Now they have a fantastic opportunity 27 00:01:15,920 --> 00:01:17,680 to show us what they're all about. 28 00:01:38,520 --> 00:01:41,920 Welcome back, and congratulations for winning your aprons. 29 00:01:41,960 --> 00:01:43,720 Now you're here in the competition, 30 00:01:43,760 --> 00:01:46,240 we want to know how great you can become. 31 00:01:48,080 --> 00:01:49,880 You have been set a brief. 32 00:01:49,920 --> 00:01:52,960 That brief wasn't actually set by us. 33 00:01:53,000 --> 00:01:57,120 The person that set that brief is one of the most travelled 34 00:01:57,160 --> 00:02:00,680 and knowledgeable food writers I have ever met. 35 00:02:00,720 --> 00:02:03,600 Ladies and gentlemen, Leyla Kazim. 36 00:02:07,480 --> 00:02:10,480 Hello. Welcome. Hi, everyone. 37 00:02:10,520 --> 00:02:12,640 They look a bit terrified, don't they? 38 00:02:12,680 --> 00:02:16,160 LAUGHTER We'll warm them up. 39 00:02:16,200 --> 00:02:21,320 So, the brief I have set you today is to create a dish 40 00:02:21,360 --> 00:02:25,640 that showcases either sour or bitterness. 41 00:02:25,680 --> 00:02:26,280 that showcases either sour or bitterness. 42 00:02:26,320 --> 00:02:28,440 Out of the five tastes, 43 00:02:28,480 --> 00:02:32,360 which are salty, sweet, umami, sour and bitter, 44 00:02:32,400 --> 00:02:35,040 sour and bitterness, I feel like they get lost. 45 00:02:35,080 --> 00:02:38,880 Bitterness is, like, quite a sophisticated taste. 46 00:02:38,920 --> 00:02:41,560 Sourness is personally my favourite, 47 00:02:41,600 --> 00:02:45,120 so I just want to see how you manage to showcase one of these, 48 00:02:45,160 --> 00:02:49,440 but also keep a good balance in the dish, which is key. 49 00:02:50,600 --> 00:02:52,400 You'll have one hour and 30 minutes 50 00:02:52,440 --> 00:02:55,000 to produce for us an extraordinary plate of food 51 00:02:55,040 --> 00:02:58,120 that cements your place in the competition. 52 00:02:58,160 --> 00:03:02,160 At the end of this, we will only take the best cooks with us. 53 00:03:02,200 --> 00:03:06,400 Let's cook. Hey, yeah! How exciting! 54 00:03:09,000 --> 00:03:12,440 The possibilities are endless with bitter and sour. 55 00:03:12,480 --> 00:03:15,400 Those two tastes can show up 56 00:03:15,440 --> 00:03:18,440 in either a sweet dish or a savoury dish. 57 00:03:20,920 --> 00:03:22,560 I like the brief. I think it's exciting. 58 00:03:22,600 --> 00:03:24,600 I don't want to cook something I cook all the time. 59 00:03:24,640 --> 00:03:25,960 I want to be challenged, so... 60 00:03:27,160 --> 00:03:31,520 Bitter things include coffee, chocolate, 61 00:03:31,560 --> 00:03:31,680 Bitter things include coffee, chocolate, 62 00:03:31,720 --> 00:03:35,400 you get a lot of bitter salad leaves. 63 00:03:35,440 --> 00:03:39,160 Sour, we're talking vinegars, pickles, 64 00:03:39,200 --> 00:03:42,960 things that are fermented, citrus family. 65 00:03:43,000 --> 00:03:45,280 Acid is good. 66 00:03:45,320 --> 00:03:48,960 It's going to make this bit of my cheeks tingle. 67 00:03:50,560 --> 00:03:53,760 She knows her stuff, so, yeah, it's nerve-racking. 68 00:03:55,920 --> 00:04:00,240 With bitter and sour, if you overdo either of them, 69 00:04:00,280 --> 00:04:04,480 a dish can quite quickly and easily become inedible. 70 00:04:04,520 --> 00:04:07,040 a dish can quite quickly and easily become inedible. 71 00:04:07,080 --> 00:04:10,440 It's always risky using these really strong flavours. 72 00:04:13,720 --> 00:04:17,640 Piano teacher Thuy learned to cook from her mother and grandmother 73 00:04:17,680 --> 00:04:19,440 in her native Vietnam. 74 00:04:19,480 --> 00:04:22,200 She hit all the right notes in the audition round 75 00:04:22,240 --> 00:04:25,200 with her bold Southeast Asian flavours. 76 00:04:25,240 --> 00:04:29,000 Your dish is absolutely delightful. Thank you. 77 00:04:30,760 --> 00:04:32,640 What I've learned about myself is that 78 00:04:32,680 --> 00:04:36,480 {\an8}I cope quite well under stress, much more surprisingly than I thought. 79 00:04:36,520 --> 00:04:38,280 I thought I'd be that person in the corner 80 00:04:38,320 --> 00:04:41,000 rocking forward and backward and silently crying, 81 00:04:41,040 --> 00:04:43,800 but that hasn't happened...yet. 82 00:04:48,080 --> 00:04:50,920 Thuy, please tell me what you are rustling up today. 83 00:04:50,960 --> 00:04:52,800 I'm going to make you a brownie, 84 00:04:52,840 --> 00:04:55,440 but I'm hoping it's going to be dark and unctuous. 85 00:04:55,480 --> 00:04:58,840 And I'm going to put some raspberry to get the tartness into it. OK. 86 00:04:58,880 --> 00:05:01,800 And I'm going to attempt to make a raspberry sorbet at the same time. 87 00:05:01,840 --> 00:05:05,480 OK. So, please like it. Yeah! Please, please like it. 88 00:05:05,520 --> 00:05:08,040 Can I bribe you with something? Would you like some chocolate? 89 00:05:08,080 --> 00:05:11,520 I mean... Yeah. Absolutely up for bribes. 90 00:05:15,000 --> 00:05:17,440 A disappointing brownie is a dry brownie, 91 00:05:17,480 --> 00:05:20,400 but I think the key thing here is raspberry, 92 00:05:20,440 --> 00:05:24,080 how that's bringing the sour element. 93 00:05:24,120 --> 00:05:26,640 She's adding lemon juice to the sorbet. 94 00:05:26,680 --> 00:05:28,960 That will certainly bring the required acidity, 95 00:05:29,000 --> 00:05:32,000 but I don't want it to end up tasting like a lemon sorbet. 96 00:05:32,040 --> 00:05:34,680 Lemon and chocolate, for me, don't really go. 97 00:05:35,880 --> 00:05:38,320 "Fingers crossed she will love it," she said. 98 00:05:41,360 --> 00:05:43,760 JOHN:The thing is, does this really hit the brief? 99 00:05:43,800 --> 00:05:46,200 Cos I think Leyla's looking for properly sour, 100 00:05:46,240 --> 00:05:47,760 not apologetically sour. 101 00:05:47,800 --> 00:05:50,240 I mean properly sour - slap-you-round-the-face sour. 102 00:05:56,560 --> 00:05:58,520 South African-born Owen 103 00:05:58,560 --> 00:06:02,760 works as a hotel supervisor and speaks five languages. 104 00:06:02,800 --> 00:06:06,440 After holding back on spicing in his audition... 105 00:06:06,480 --> 00:06:10,200 Have you toned this down for Gregg and I? I did indeed. 106 00:06:10,240 --> 00:06:13,560 ..he proved he could pack a punch with his lamb dish. 107 00:06:13,600 --> 00:06:16,840 I like the spice. I like the amount of chilli in it. Well done. 108 00:06:18,200 --> 00:06:19,680 OWEN COUGHS 109 00:06:19,720 --> 00:06:21,520 There's a bit of chilli in there, of course. 110 00:06:23,600 --> 00:06:25,760 Owen, you look like you're having fun 111 00:06:25,800 --> 00:06:27,400 and you're really happy. 112 00:06:27,440 --> 00:06:30,120 I don't know if this is how you actually feel inside! 113 00:06:30,160 --> 00:06:33,680 I'm usually a happy person, a happy-go-lucky person, 114 00:06:33,720 --> 00:06:37,360 but this is the first time ever I do feel a bit of the tension. 115 00:06:37,400 --> 00:06:39,640 I would love to know what you're cooking for us, please. 116 00:06:39,680 --> 00:06:44,640 Yes. Today, I'm going to be cooking a cod tamarind curry sauce 117 00:06:44,680 --> 00:06:49,080 with coconut rice and pickled veg. 118 00:06:49,120 --> 00:06:52,040 I've got the radish. Am I going to get a hit of sourness? 119 00:06:52,080 --> 00:06:54,320 Yes. Yes, I'm hoping so. 120 00:06:54,360 --> 00:06:57,280 It did hit me. It's something different for me altogether. 121 00:07:00,320 --> 00:07:04,120 Owen is making a cod tamarind curry. 122 00:07:04,160 --> 00:07:06,360 I mean, it sounds good because 123 00:07:06,400 --> 00:07:08,840 tamarind is a great source of sourness. 124 00:07:08,880 --> 00:07:12,040 And I love the fact that there's pickled veg on the plate 125 00:07:12,080 --> 00:07:13,760 because I'm a big pickle fan. 126 00:07:15,440 --> 00:07:18,400 On the side of this cod dish, we've got coconut rice. 127 00:07:18,440 --> 00:07:22,040 Coconut rice is sweet, so I hope that sweetness 128 00:07:22,080 --> 00:07:24,400 doesn't wash away the sharpness and sourness. 129 00:07:25,520 --> 00:07:28,480 I'm not the greatest at cooking sour dishes. 130 00:07:28,520 --> 00:07:29,880 I did try it once. 131 00:07:29,920 --> 00:07:33,760 It gave a nice kind of smack on the lips... 132 00:07:33,800 --> 00:07:34,960 The crunch! 133 00:07:35,000 --> 00:07:37,560 ..so I was like, "Wow, why didn't I ever think of this?" 134 00:07:37,600 --> 00:07:39,920 So, I've opened my taste buds to more things. 135 00:07:42,120 --> 00:07:44,320 Ah! HE CLEARS HIS THROAT 136 00:07:44,360 --> 00:07:47,480 You've had 20 minutes, guys. 20 minutes gone. 137 00:07:49,000 --> 00:07:53,520 Oncology nurse Ngoneh is passionate about Gambian flavours 138 00:07:53,560 --> 00:07:58,040 and caught the judges' attention with her spicy red mullet dish. 139 00:07:58,080 --> 00:08:02,360 Ooh! Fairly spicy. Excuse me. I've got chilli hiccups. 140 00:08:02,400 --> 00:08:03,760 I like that. 141 00:08:05,040 --> 00:08:06,640 I think what Ngoneh's doing 142 00:08:06,680 --> 00:08:09,120 is probably the most risky dish in the whole room 143 00:08:09,160 --> 00:08:12,800 because Ngoneh is making one large lemon tart. 144 00:08:12,840 --> 00:08:15,520 She's got to make pastry. It needs to be blind-baked, 145 00:08:15,560 --> 00:08:17,920 which takes between 20 and 30 minutes. 146 00:08:17,960 --> 00:08:19,960 She then has to make the lemon filling. 147 00:08:20,000 --> 00:08:21,560 She's got to get it into that tart case 148 00:08:21,600 --> 00:08:23,040 and she'll let it cool down enough 149 00:08:23,080 --> 00:08:25,840 so she can actually cut it into a perfect wedge. 150 00:08:25,880 --> 00:08:27,800 This is really, really difficult to get right. 151 00:08:27,840 --> 00:08:29,400 I mean really difficult to get right. 152 00:08:29,440 --> 00:08:31,560 How's it going? NGONEH:Hmm. To plan? 153 00:08:31,600 --> 00:08:34,120 Yeah, it's all fine. You seem very chilled. 154 00:08:34,160 --> 00:08:36,400 Staying calm. Calm. Yeah. 155 00:08:39,080 --> 00:08:40,960 Why a lemon tart? 156 00:08:41,000 --> 00:08:44,240 Well, you know, my cooking is inspired by 157 00:08:44,280 --> 00:08:46,320 what my family like to eat, 158 00:08:46,360 --> 00:08:49,320 so if we are doing dessert, it's definitely lemon tart, 159 00:08:49,360 --> 00:08:51,360 so why not do it today? 160 00:08:51,400 --> 00:08:55,480 Who is at home? My husband and my two little girls. OK. Yes. 161 00:08:55,520 --> 00:08:59,120 Is the lemon tart going to make me go...around here? 162 00:08:59,160 --> 00:09:00,520 I hope so. 163 00:09:03,720 --> 00:09:05,880 It's a bit stressful because 164 00:09:05,920 --> 00:09:09,080 baking is not my forte, so, yeah... 165 00:09:09,120 --> 00:09:11,920 You just put it in the oven and you're not in control of it, 166 00:09:11,960 --> 00:09:14,040 so you don't know how it's going to come out. 167 00:09:14,080 --> 00:09:16,480 I'm hoping I'm not going to have a soggy bottom. 168 00:09:16,520 --> 00:09:18,600 SHE LAUGHS 169 00:09:20,040 --> 00:09:21,760 Lemon tart is the dessert 170 00:09:21,800 --> 00:09:24,640 that I will always order if I see it on a menu. 171 00:09:24,680 --> 00:09:27,120 I hope it's really lemony 172 00:09:27,160 --> 00:09:29,680 because there is nothing more disappointing 173 00:09:29,720 --> 00:09:33,880 than biting into a lemon tart and not feeling the presence of lemon. 174 00:09:37,680 --> 00:09:40,360 Hairdresser Mirel was born in Romania 175 00:09:40,400 --> 00:09:44,040 and is passionate about both cooking and modern art, 176 00:09:44,080 --> 00:09:48,640 which he demonstrated to the judges with an impressive vegan dessert. 177 00:09:49,840 --> 00:09:53,480 I love the presentation. I think it looks quite contemporary. 178 00:09:55,000 --> 00:09:56,640 The feeling is slightly daunting, 179 00:09:56,680 --> 00:09:59,360 knowing that a food critic is going to taste my dish 180 00:09:59,400 --> 00:10:02,120 and I'm not a professional chef. 181 00:10:02,160 --> 00:10:04,120 We'll wait and see what's the opinion 182 00:10:04,160 --> 00:10:07,080 because I don't think they've ever tasted a dish like this. 183 00:10:09,080 --> 00:10:13,040 What Mirel is making is completely out of his own imagination, 184 00:10:13,080 --> 00:10:14,800 and it sounds quite fascinating. 185 00:10:16,200 --> 00:10:18,440 He's making a clear vegetable soup. 186 00:10:18,480 --> 00:10:20,240 He has got some beetroot, 187 00:10:20,280 --> 00:10:23,560 some orange, some red chicory and some bitter melon. 188 00:10:23,600 --> 00:10:25,400 It's very bitter. It's one of... 189 00:10:25,440 --> 00:10:29,240 I think it's one of the most bitter ingredients on the earth. 190 00:10:30,480 --> 00:10:33,480 In the bottom, we're getting little bits of tofu. 191 00:10:33,520 --> 00:10:36,560 How do you cook the tofu? I'm not cooking. 192 00:10:37,960 --> 00:10:39,600 Pickled ginger, wakame, 193 00:10:39,640 --> 00:10:41,920 which is a seaweed which is quite salty, 194 00:10:41,960 --> 00:10:44,640 and wasabi, which is horseradish. 195 00:10:44,680 --> 00:10:48,000 Horseradish and beetroot we know belong together, 196 00:10:48,040 --> 00:10:49,680 so there's no reason why this can't work. 197 00:10:51,560 --> 00:10:56,120 So, this is a vegan dish? Yes, it's vegan. It's 100% vegan. 198 00:10:56,160 --> 00:11:00,000 Who else has tasted it? Quite a few of my friends. 199 00:11:00,040 --> 00:11:03,720 What was the verdict? They really liked it, surprisingly. 200 00:11:03,760 --> 00:11:06,280 Were you surprised? LAUGHTER 201 00:11:06,320 --> 00:11:08,480 Well, I know it's really hard, it's very difficult 202 00:11:08,520 --> 00:11:12,720 to balance the bitter melon, but I balanced it quite well. 203 00:11:15,200 --> 00:11:18,080 I like how he's balancing the bitterness with the sweetness 204 00:11:18,120 --> 00:11:20,320 and earthiness of the beetroot. 205 00:11:20,360 --> 00:11:24,600 Pickled ginger - great. Acidity. A little bit of heat. 206 00:11:24,640 --> 00:11:27,160 It's just whether he has the right amounts 207 00:11:27,200 --> 00:11:28,760 of each of those elements. 208 00:11:30,760 --> 00:11:33,000 JOHN:You guys are halfway. 45 minutes gone. 209 00:11:33,040 --> 00:11:34,760 Just 45 minutes left. 210 00:11:36,600 --> 00:11:38,440 Classroom assistant Michelle 211 00:11:38,480 --> 00:11:40,400 loves cooking for her three daughters 212 00:11:40,440 --> 00:11:42,320 back home near Belfast 213 00:11:42,360 --> 00:11:45,800 and enjoys making hearty Irish dishes. 214 00:11:45,840 --> 00:11:47,560 Your champ is superb. 215 00:11:47,600 --> 00:11:50,000 I mean, enough butter in there to sink a battleship. 216 00:11:51,440 --> 00:11:53,560 I'm relieved to have the first round out of the way. 217 00:11:53,600 --> 00:11:55,400 Yeah, I'm relieved I've got an apron. 218 00:11:55,440 --> 00:11:57,400 So, today, I just want them to say, 219 00:11:57,440 --> 00:11:59,040 "That's lovely, Michelle." 220 00:11:59,080 --> 00:12:00,760 And then I'll just go home then! 221 00:12:05,760 --> 00:12:07,440 So, what are you making for us today? 222 00:12:07,480 --> 00:12:11,800 I'm making a spiced ale cake with roast plum and whisky cream. 223 00:12:11,840 --> 00:12:15,320 What ale are you using? It's pale ale. Interesting. 224 00:12:15,360 --> 00:12:17,200 Now, that's bitter. Are you a beer girl? 225 00:12:17,240 --> 00:12:19,960 I'm actually not that much of a beer girl... Yeah? 226 00:12:20,000 --> 00:12:22,280 ..but the fact that it's in this dish, 227 00:12:22,320 --> 00:12:23,720 I'm quite excited about. 228 00:12:23,760 --> 00:12:25,400 So, what's inspired this? 229 00:12:25,440 --> 00:12:27,720 This is a recipe that my granny would have done. 230 00:12:27,760 --> 00:12:30,960 So, I've tried to bring the ale and stuff into the recipe, 231 00:12:31,000 --> 00:12:33,640 along with the Irish whisky, to get the bitter, sweet 232 00:12:33,680 --> 00:12:35,280 and spicy sort of flavour. 233 00:12:35,320 --> 00:12:38,240 I'm looking forward to getting stuck into the boozy cake. 234 00:12:38,280 --> 00:12:40,000 Whisky and beer - can't be all bad, can it? 235 00:12:40,040 --> 00:12:41,400 It's win-win! 236 00:12:45,480 --> 00:12:47,200 I'm excited about this. 237 00:12:49,000 --> 00:12:52,000 I love the fact that she's gone with ale and whisky 238 00:12:52,040 --> 00:12:53,400 for the bitter element. 239 00:12:54,880 --> 00:12:56,080 Ooh! 240 00:12:59,680 --> 00:13:02,960 Graphic designer Miles loves to experiment 241 00:13:03,000 --> 00:13:06,040 and create original dishes in the kitchen. 242 00:13:06,080 --> 00:13:08,360 He showed his potential in the audition round 243 00:13:08,400 --> 00:13:10,800 with an innovative dumpling dish. 244 00:13:10,840 --> 00:13:15,880 If this is your own invention, I am amazed and so excited for you. 245 00:13:15,920 --> 00:13:16,720 If this is your own invention, I am amazed and so excited for you. 246 00:13:17,760 --> 00:13:20,680 My style is forever changing, like the tides. 247 00:13:20,720 --> 00:13:22,320 HE LAUGHS 248 00:13:22,360 --> 00:13:24,360 I just like throwing myself in the deep end, 249 00:13:24,400 --> 00:13:26,600 so if it's something that's technically challenging, 250 00:13:26,640 --> 00:13:28,160 I would want to have a go at it. 251 00:13:28,200 --> 00:13:30,680 I just don't like the comfort zone. Not one for comfort zones. 252 00:13:32,920 --> 00:13:35,160 Miles is making a really interesting dessert, 253 00:13:35,200 --> 00:13:36,480 all of his own design. 254 00:13:37,720 --> 00:13:40,680 Panna cotta - cooked cream set with some gelatine, 255 00:13:40,720 --> 00:13:43,120 but he's not using cream, he's using kefir, 256 00:13:43,160 --> 00:13:46,520 which is a cultured milk drink, and it's got lots of acid in it. 257 00:13:47,880 --> 00:13:50,640 Then we've got a basil and lime sorbet. 258 00:13:50,680 --> 00:13:53,800 Lime is really sharp and really acidic. 259 00:13:53,840 --> 00:13:56,840 Love that as a sorbet. There's our sour. 260 00:13:58,560 --> 00:14:01,640 With that, we've got strawberries in balsamic vinegar, 261 00:14:01,680 --> 00:14:04,280 but we've also got the addition of soy sauce, 262 00:14:04,320 --> 00:14:06,920 soy sauce being really salty. 263 00:14:06,960 --> 00:14:09,280 I hope the strawberry can actually stand up to that. 264 00:14:10,680 --> 00:14:13,960 So, we've got sour appearing a lot, right? 265 00:14:14,000 --> 00:14:16,720 In balanced doses, though. 266 00:14:16,760 --> 00:14:19,840 So, is this the kind of food you would cook at home 267 00:14:19,880 --> 00:14:21,840 or are you pulling out the stops for MasterChef? 268 00:14:21,880 --> 00:14:23,800 When I'm at home, I do stuff like this all the time. 269 00:14:23,840 --> 00:14:27,280 It doesn't always work out, though. You don't see the failures. 270 00:14:27,320 --> 00:14:31,240 Very excited about the inclusion of kefir, firstly, 271 00:14:31,280 --> 00:14:35,600 because it's a fermented food, one of my favourite groups of food, 272 00:14:35,640 --> 00:14:35,680 because it's a fermented food, one of my favourite groups of food, 273 00:14:35,720 --> 00:14:37,800 a perfect source of sourness, 274 00:14:37,840 --> 00:14:40,640 and quite an inventive way to make a panna cotta. 275 00:14:40,680 --> 00:14:44,200 And he had lots of other interesting elements. 276 00:14:44,240 --> 00:14:46,960 To me, I felt like he was taking on a lot. 277 00:14:48,480 --> 00:14:51,640 What are you most worried about potentially going wrong? 278 00:14:51,680 --> 00:14:55,760 It's the panna cotta. It gives me great anxiety. 279 00:14:55,800 --> 00:14:57,760 It's so temperamental. 280 00:15:00,520 --> 00:15:04,920 Medical secretary Linda is inspired by North African cuisine 281 00:15:04,960 --> 00:15:07,440 that she cooks for her Moroccan husband. 282 00:15:07,480 --> 00:15:12,480 She also showed a flair for pastry with a fantastic fondant. 283 00:15:12,520 --> 00:15:15,680 Oh, look at that! 284 00:15:15,720 --> 00:15:18,440 That right there is a thing of absolute beauty. 285 00:15:19,840 --> 00:15:22,560 I hope it works out as good as the other day, 286 00:15:22,600 --> 00:15:25,000 but it's asking a lot, that, isn't it? 287 00:15:28,080 --> 00:15:30,320 So, I'm doing a lemon tart 288 00:15:30,360 --> 00:15:34,000 with lime sorbet and raspberry sherbet. 289 00:15:34,040 --> 00:15:37,960 All right! Two lemon tarts! I know. Oh, my goodness! 290 00:15:38,000 --> 00:15:41,280 I just thought it was a good one to go with for sour, 291 00:15:41,320 --> 00:15:44,320 and I was thinking about, with the sherbet, 292 00:15:44,360 --> 00:15:48,240 sour reminds me of when you're kids and you'd have, like, the... 293 00:15:48,280 --> 00:15:52,600 Dabbing the lollipop in the sherbet. A sherbet dab! Yeah! 294 00:15:56,800 --> 00:15:58,720 The second lemon tart in the room. 295 00:15:58,760 --> 00:16:02,240 However, Linda is doing individual, small lemon tarts. 296 00:16:02,280 --> 00:16:04,520 Probably nowhere near as risky. 297 00:16:04,560 --> 00:16:06,120 A little bit longer. 298 00:16:06,160 --> 00:16:09,680 Lime sorbet - lovely and sharp. She's making her own sherbet. 299 00:16:10,920 --> 00:16:14,360 Say the word "sherbet" to a sour-lover like me 300 00:16:14,400 --> 00:16:16,640 and I'm, like, already very excited. 301 00:16:19,160 --> 00:16:21,680 Do us the face, when you were a kid, 302 00:16:21,720 --> 00:16:23,920 when you first got your first hit of sherbet off the dab. 303 00:16:23,960 --> 00:16:25,520 Go on. Do the face. Do the face. 304 00:16:29,400 --> 00:16:32,640 I never thought I'd be serving food to a food critic. 305 00:16:32,680 --> 00:16:34,840 I can only make it and hope for the best 306 00:16:34,880 --> 00:16:37,240 and just hope that it's not a disaster on the day, 307 00:16:37,280 --> 00:16:39,080 cos I think that would be hard, 308 00:16:39,120 --> 00:16:43,000 to have them look at it and think, "Oh, my God. What is that?" 309 00:16:43,040 --> 00:16:44,680 Five minutes! 310 00:16:46,040 --> 00:16:47,880 Going to put it back for another minute. 311 00:16:49,160 --> 00:16:50,880 Just want to get it out in time. 312 00:17:00,480 --> 00:17:03,960 How many minutes? 90 seconds. That's what you have. 313 00:17:07,040 --> 00:17:09,360 Just need to make it look beautiful. 314 00:17:11,600 --> 00:17:13,440 I think I might have overcooked the brownie. 315 00:17:13,480 --> 00:17:16,480 It's really hard to... It was a hard cook. I'm hoping it's OK. 316 00:17:18,880 --> 00:17:21,760 That's it! Time's up! Stop. 317 00:17:23,520 --> 00:17:24,960 So, that's it. That's me done. 318 00:17:27,720 --> 00:17:28,960 Right. 319 00:17:31,520 --> 00:17:33,560 Owen, please, up you come. 320 00:17:35,720 --> 00:17:39,120 Hotel supervisor Owen has served cod loin 321 00:17:39,160 --> 00:17:41,680 poached in tamarind curry sauce, 322 00:17:41,720 --> 00:17:44,600 with coconut rice, pickled radish, 323 00:17:44,640 --> 00:17:47,680 fresh chilli, spring onion and coriander. 324 00:17:59,680 --> 00:18:01,520 Your fish is cooked really nicely 325 00:18:01,560 --> 00:18:04,800 and your sauce has definitely captured sour - 326 00:18:04,840 --> 00:18:07,440 a sharp sourness coming from tamarind. 327 00:18:07,480 --> 00:18:09,880 Really fragrant, and I like it a lot. 328 00:18:11,480 --> 00:18:15,200 What I love is that your tamarind sauce 329 00:18:15,240 --> 00:18:17,160 has a level of sourness, 330 00:18:17,200 --> 00:18:20,280 but then you've got, like, the extra sour hits 331 00:18:20,320 --> 00:18:23,160 of the pickled radish on top. 332 00:18:23,200 --> 00:18:26,240 The brief was to showcase sour or bitter. 333 00:18:26,280 --> 00:18:30,000 This definitely showcases sour, so well done, Owen. 334 00:18:31,440 --> 00:18:33,360 Owen, I'm really enjoying this dish. 335 00:18:33,400 --> 00:18:35,200 I'm really happy that you nailed the brief, 336 00:18:35,240 --> 00:18:37,880 and I'm really happy because this tastes great. 337 00:18:43,040 --> 00:18:45,560 What great feedback! Oh! 338 00:18:45,600 --> 00:18:48,120 That's going to be playing back on my... 339 00:18:48,160 --> 00:18:51,960 I won't say VCR, but it's going to be playing back on something. 340 00:18:53,000 --> 00:18:54,000 Delighted. 341 00:18:59,280 --> 00:19:03,720 Hairdresser Mirel has served beetroot with raw tofu, 342 00:19:03,760 --> 00:19:06,520 pickled ginger, wakame seaweed, 343 00:19:06,560 --> 00:19:09,280 wasabi, toasted hazelnuts, 344 00:19:09,320 --> 00:19:12,680 sesame seeds and caraway seeds, 345 00:19:12,720 --> 00:19:16,240 with a bitter melon, beetroot and chicory broth. 346 00:19:24,600 --> 00:19:27,080 There's a lovely sweetness coming from that beetroot, 347 00:19:27,120 --> 00:19:29,160 and then the bitterness that comes from the melon. 348 00:19:29,200 --> 00:19:31,560 And this blandness of the tofu actually then gives you 349 00:19:31,600 --> 00:19:33,960 a bit of relief from the bitterness and the sweetness. 350 00:19:34,000 --> 00:19:36,640 I marvel at anybody who can get those notes 351 00:19:36,680 --> 00:19:40,840 to flow the way you have. It's extraordinary. Thank you. 352 00:19:40,880 --> 00:19:42,440 What I love is that 353 00:19:42,480 --> 00:19:44,960 there's bitterness in the broth on its own. 354 00:19:45,000 --> 00:19:47,560 All of the elements are well balanced. 355 00:19:47,600 --> 00:19:50,880 You've got it just right. You've just got it right. 356 00:19:50,920 --> 00:19:53,360 I am getting bitter notes. 357 00:19:53,400 --> 00:19:55,640 It's a slightly sweet broth. 358 00:19:55,680 --> 00:19:58,880 There is saltiness, of course, of the seaweed. 359 00:19:58,920 --> 00:20:03,080 I'm enjoying this, but in a cookery competition, 360 00:20:03,120 --> 00:20:05,440 I'm looking down at not very much cooking. 361 00:20:07,680 --> 00:20:10,440 Got mixed feelings, mixed emotions 362 00:20:10,480 --> 00:20:14,640 because the judges said I could have cooked more. 363 00:20:14,680 --> 00:20:18,880 I was just really focusing on the balance of the flavours. 364 00:20:22,560 --> 00:20:26,560 Medical secretary Linda's dish is a lemon tart 365 00:20:26,600 --> 00:20:31,280 with fresh raspberries, raspberry sherbet and a lime sorbet. 366 00:20:37,880 --> 00:20:40,760 Come on, sour! Yes! 367 00:20:40,800 --> 00:20:44,240 Linda, this has got all of this going. 368 00:20:44,280 --> 00:20:48,160 That is what I want when I'm eating a lemon tart. 369 00:20:48,200 --> 00:20:51,960 I'm getting a good amount of sourness from the lemon filling, 370 00:20:52,000 --> 00:20:54,000 and then I'm dipping that into sherbet 371 00:20:54,040 --> 00:20:57,360 and I'm, like, getting a double hit, which is excellent. 372 00:20:57,400 --> 00:20:59,920 You have got sourness through everything here. 373 00:20:59,960 --> 00:21:03,960 You've produced sour hour. Well done. Well done. 374 00:21:05,080 --> 00:21:07,360 Dip Dab, that's fab. 375 00:21:07,400 --> 00:21:09,560 LAUGHTER I think that's great. 376 00:21:09,600 --> 00:21:12,040 Fizzy bits of sherbet, sharp bits of lemon, 377 00:21:12,080 --> 00:21:14,160 then the coolness that comes from that lime sorbet. 378 00:21:14,200 --> 00:21:17,840 It makes me smile, it is reminiscent of my childhood, 379 00:21:17,880 --> 00:21:21,280 and I think that good food always takes you back to a good place, 380 00:21:21,320 --> 00:21:22,920 and that's taking me to a good place. 381 00:21:22,960 --> 00:21:25,280 May I add I've finished mine? 382 00:21:28,440 --> 00:21:31,560 The feedback from Leyla - I wasn't expecting that. 383 00:21:31,600 --> 00:21:35,800 She ate it all, as well, so that's a bonus! 384 00:21:39,960 --> 00:21:41,840 Graphic designer Miles 385 00:21:41,880 --> 00:21:45,280 has served a kefir, yoghurt and honey panna cotta 386 00:21:45,320 --> 00:21:48,520 with a walnut, fennel and black pepper crumb, 387 00:21:48,560 --> 00:21:50,400 pickled strawberries, 388 00:21:50,440 --> 00:21:53,600 and a balsamic and soy sauce vinaigrette, 389 00:21:53,640 --> 00:21:58,120 with lime and basil sorbet and a tequila cocktail. 390 00:21:58,160 --> 00:21:59,520 Phwoar, mate! 391 00:22:08,120 --> 00:22:11,360 You've got a mildly sour panna cotta 392 00:22:11,400 --> 00:22:15,520 with a hint of strawberry that then goes almost into vinegar sharpness. 393 00:22:15,560 --> 00:22:18,960 Around this is a really delicious sauce 394 00:22:19,000 --> 00:22:22,000 that's got that intense sweetness of balsamic 395 00:22:22,040 --> 00:22:26,040 that ends in sharpness, with saltiness from the soy. 396 00:22:26,080 --> 00:22:28,200 I'm really, really enjoying this. 397 00:22:29,280 --> 00:22:31,400 Your basil and lime sorbet, 398 00:22:31,440 --> 00:22:33,520 that sort of slight aniseed sweetness, 399 00:22:33,560 --> 00:22:34,960 is fantastic. 400 00:22:35,000 --> 00:22:38,520 It's vibrant. It's sharp. It's refreshing. 401 00:22:38,560 --> 00:22:40,640 I'm not necessarily getting the sourness 402 00:22:40,680 --> 00:22:43,640 from the kefir coming through, but I don't think it's a problem. 403 00:22:43,680 --> 00:22:46,320 Loving the pepper in the crumb! 404 00:22:46,360 --> 00:22:50,680 This basil and lime sorbet is incredible. It's so sharp. 405 00:22:50,720 --> 00:22:51,880 This basil and lime sorbet is incredible. It's so sharp. 406 00:22:51,920 --> 00:22:54,200 This is totally restaurant-level. 407 00:22:57,560 --> 00:23:00,360 I hit the brief and I nailed everything 408 00:23:00,400 --> 00:23:05,080 I wanted to do, and they said that, so I can't lie - I'm happy I'm here. 409 00:23:08,640 --> 00:23:13,000 Piano teacher Thuy has made a raspberry and chocolate brownie 410 00:23:13,040 --> 00:23:13,280 Piano teacher Thuy has made a raspberry and chocolate brownie 411 00:23:13,320 --> 00:23:16,560 with a chocolate soil, chocolate sauce, 412 00:23:16,600 --> 00:23:18,160 a raspberry coulis, 413 00:23:18,200 --> 00:23:21,040 and a raspberry sorbet topped with spun sugar. 414 00:23:30,280 --> 00:23:32,640 I really like your raspberry coulis. 415 00:23:32,680 --> 00:23:34,800 That's where I'm getting sourness from. 416 00:23:36,040 --> 00:23:39,240 It kind of ends there for me. OK. 417 00:23:39,280 --> 00:23:43,080 The brownie, for me, it's too dense and it's too dry. 418 00:23:43,120 --> 00:23:45,600 It's heavy. I know what you were trying to do. 419 00:23:45,640 --> 00:23:48,080 You were trying to get the bitter element with the chocolate. 420 00:23:48,120 --> 00:23:52,040 Actually, what I'm getting instead is just a lot of sweetness. 421 00:23:52,080 --> 00:23:54,480 Your raspberry sorbet's ace. Love it. 422 00:23:54,520 --> 00:23:57,160 Nice and sharp with lemon-flavoured raspberry going through it. 423 00:23:57,200 --> 00:23:59,200 Really cooling. That's really, really good. 424 00:23:59,240 --> 00:24:01,440 But your brownie itself is not that moist. 425 00:24:01,480 --> 00:24:02,800 It's still quite dry. 426 00:24:02,840 --> 00:24:05,200 Yeah. It should be crispy on the top and gooey in the middle, 427 00:24:05,240 --> 00:24:08,160 and it's not quite there. Nice, sweetened crumb. 428 00:24:08,200 --> 00:24:10,160 Nice chocolate sauce, as well. 429 00:24:10,200 --> 00:24:12,000 However, the sweetness means 430 00:24:12,040 --> 00:24:14,800 you're not getting enough bitterness through that chocolate. 431 00:24:17,080 --> 00:24:19,240 It's funny cos I really love this dish. 432 00:24:19,280 --> 00:24:22,320 You know, generally, my brownies are really good at home. 433 00:24:22,360 --> 00:24:24,560 It just... I don't know what happened today. 434 00:24:24,600 --> 00:24:26,600 It just didn't go my way. But you know what? 435 00:24:26,640 --> 00:24:27,880 That's just the way it is, 436 00:24:27,920 --> 00:24:30,000 and I've just got to learn to deal with it. 437 00:24:30,040 --> 00:24:31,520 It's fine. It's all good. 438 00:24:33,080 --> 00:24:35,080 Classroom assistant Michelle 439 00:24:35,120 --> 00:24:39,040 has served a ginger and nutmeg-spiced pale ale cake 440 00:24:39,080 --> 00:24:43,320 with roasted plums, a whisky cream and a plum sauce. 441 00:24:43,360 --> 00:24:44,720 with roasted plums, a whisky cream and a plum sauce. 442 00:24:50,720 --> 00:24:52,960 That is a really nice cake. 443 00:24:53,000 --> 00:24:57,720 You were going for bitterness, which you have, very subtly. 444 00:24:57,760 --> 00:25:00,360 I reckon you could have gone slightly bolder with it. 445 00:25:00,400 --> 00:25:02,080 But you've got sourness, as well. 446 00:25:02,120 --> 00:25:05,080 This plum sauce - I love it. 447 00:25:05,120 --> 00:25:08,880 And it's working with the sweetness from the cake, and the spices. 448 00:25:08,920 --> 00:25:10,480 In there, you've got lots of nutmeg, 449 00:25:10,520 --> 00:25:12,120 you've got spice, you've got ginger - 450 00:25:12,160 --> 00:25:13,640 all those things in there - 451 00:25:13,680 --> 00:25:17,080 and that there is giving you your bitter note inside the cake. 452 00:25:17,120 --> 00:25:21,560 There's nothing majorly sour. There's nothing majorly bitter. 453 00:25:21,600 --> 00:25:24,480 And it's, for me, a little bit subtle. 454 00:25:24,520 --> 00:25:27,600 You have a really nicely made cake. 455 00:25:27,640 --> 00:25:31,200 I've got the unmistakable bitterness of hoppy beer. 456 00:25:31,240 --> 00:25:35,040 You could up the sourness. You could up the bitterness. 457 00:25:35,080 --> 00:25:37,560 But I'm getting it and I'm really enjoying it, 458 00:25:37,600 --> 00:25:40,760 mainly, I think, because you've got whisky and beer, 459 00:25:40,800 --> 00:25:43,600 which are two flavours I really like a lot. 460 00:25:43,640 --> 00:25:46,840 Whisky, beer and cake? There's a Wallace! 461 00:25:46,880 --> 00:25:49,000 I think you've pretty much summed up my weekends. 462 00:25:49,040 --> 00:25:50,440 LAUGHTER 463 00:25:52,320 --> 00:25:55,480 Some good comments, some not so good, 464 00:25:55,520 --> 00:25:58,120 with, you know, being a bit subtle with the flavours. 465 00:25:58,160 --> 00:26:01,360 Maybe next time I'll put a bit more alcohol in it. Seems to work! 466 00:26:04,320 --> 00:26:06,600 Finally, it's Ngoneh. 467 00:26:06,640 --> 00:26:09,000 She has served lemon tart, 468 00:26:09,040 --> 00:26:13,640 mixed berries in a chocolate bowl, and a vanilla ice cream. 469 00:26:13,680 --> 00:26:13,800 mixed berries in a chocolate bowl, and a vanilla ice cream. 470 00:26:13,840 --> 00:26:17,880 Your ice cream, what, didn't set? No, it didn't set the way I like it. 471 00:26:25,600 --> 00:26:29,480 You've got a good amount of acidity in your lemon tart filling. 472 00:26:30,560 --> 00:26:33,240 However, that base is very thick. 473 00:26:33,280 --> 00:26:38,080 The ice cream, which didn't set, is grainy, lumpy. 474 00:26:38,120 --> 00:26:38,440 The ice cream, which didn't set, is grainy, lumpy. 475 00:26:38,480 --> 00:26:41,320 You used double cream, which you whipped, 476 00:26:41,360 --> 00:26:43,920 so I think it's starting to turn to butter. 477 00:26:45,280 --> 00:26:48,040 The pastry's too thick. It hasn't been cut properly, 478 00:26:48,080 --> 00:26:50,720 so it's all oozing all over the place. 479 00:26:50,760 --> 00:26:53,600 Your lemon is most certainly sharp enough, 480 00:26:53,640 --> 00:26:57,000 but the two glaring issues for me... 481 00:26:57,040 --> 00:26:59,880 One is the ice cream that just hasn't worked at all. 482 00:26:59,920 --> 00:27:02,760 The other one is the thickness of this pastry. 483 00:27:02,800 --> 00:27:05,840 So, it hasn't quite worked out. 484 00:27:07,880 --> 00:27:10,160 Ngoneh, thank you very much. Thank you. Thank you. 485 00:27:11,560 --> 00:27:16,320 I am very disappointed because I did put a lot of effort 486 00:27:16,360 --> 00:27:16,880 I am very disappointed because I did put a lot of effort 487 00:27:16,920 --> 00:27:19,400 in the kitchen today, but it is what it is. 488 00:27:19,440 --> 00:27:23,640 It didn't come out the way I planned it to be, so, yeah... 489 00:27:25,280 --> 00:27:28,280 I really appreciate the amount of work 490 00:27:28,320 --> 00:27:30,840 you guys put into your dishes. 491 00:27:30,880 --> 00:27:34,560 I love that there was so much creativity. 492 00:27:34,600 --> 00:27:36,120 Really, I think you did well. 493 00:27:37,480 --> 00:27:39,240 As we said at the start of this, 494 00:27:39,280 --> 00:27:41,200 we can only take the best cooks with us. 495 00:27:43,040 --> 00:27:45,520 Thank you very much indeed. We'll call you back in as soon as 496 00:27:45,560 --> 00:27:47,520 we've made our decision. Thanks a lot. Off you go. 497 00:27:57,960 --> 00:28:01,000 We set a brief cos we want to be able to push our contestants, 498 00:28:01,040 --> 00:28:03,520 and I've got to say, I think that brief really pushed them. 499 00:28:03,560 --> 00:28:07,800 This is a difficult conversation because they're all stepping it up. 500 00:28:09,560 --> 00:28:13,240 Owen and his cod poached with that tamarind sauce 501 00:28:13,280 --> 00:28:17,240 was just delicious - sharp and sour, nice and spicy. 502 00:28:17,280 --> 00:28:19,280 There was nothing apologetic about it at all. 503 00:28:19,320 --> 00:28:21,880 It was delicious! All three of us loved it. 504 00:28:21,920 --> 00:28:24,800 Owen has had a really strong round. Good for him. 505 00:28:26,160 --> 00:28:30,160 Miles came with a dessert - a panna cotta made from kefir. 506 00:28:30,200 --> 00:28:33,280 He hit the brief, absolutely. Leyla loved it. 507 00:28:33,320 --> 00:28:36,600 You delighted in it. I mean, what's not to like? 508 00:28:36,640 --> 00:28:39,800 There was sour in his sorbet, sour in his sauce, 509 00:28:39,840 --> 00:28:42,640 sour on the pickled strawberry. He's good! 510 00:28:43,720 --> 00:28:46,520 Linda - she had nailed the brief. 511 00:28:46,560 --> 00:28:50,880 We had a sour curd. We had sweet-sour sherbet. 512 00:28:50,960 --> 00:28:54,520 She smashed it, John. Mm. I think it was delicious. 513 00:28:54,560 --> 00:28:56,240 Michelle made an ale cake, 514 00:28:56,280 --> 00:28:59,120 the whisky giving smokiness and a slight bit of bitterness. 515 00:28:59,160 --> 00:29:02,080 Then we had that lovely sourness coming from the plums. 516 00:29:02,120 --> 00:29:03,840 For me, it was a little bit subtle. 517 00:29:03,880 --> 00:29:06,320 However, there was nothing wrong with the dish. 518 00:29:06,360 --> 00:29:10,920 I really enjoyed Michelle's dish, but then she used whisky and beer, 519 00:29:10,960 --> 00:29:13,840 which are two of my favourite flavours. 520 00:29:13,880 --> 00:29:16,000 Right, we know who's going through. 521 00:29:16,040 --> 00:29:18,760 Now we have to discuss who's staying 522 00:29:18,800 --> 00:29:22,320 out of Mirel, Ngoneh and Thuy. 523 00:29:23,440 --> 00:29:25,400 Thuy - we had a chocolate brownie. 524 00:29:25,440 --> 00:29:27,840 The raspberry sorbet, I thought, was sharp enough, 525 00:29:27,880 --> 00:29:30,960 but the chocolate brownie was dry. It didn't really give us bitter. 526 00:29:31,000 --> 00:29:33,560 But well-made soil, 527 00:29:33,600 --> 00:29:37,520 nice chocolate ganache across the base. 528 00:29:37,560 --> 00:29:40,400 I found a lot to admire there with Thuy. 529 00:29:40,440 --> 00:29:44,120 Ngoneh - we had a lemon tart. Lovely lemon tart filling. 530 00:29:44,160 --> 00:29:46,440 But the pastry - a little bit too thick. 531 00:29:46,480 --> 00:29:49,320 The ice cream didn't work. It looked a little rough. 532 00:29:49,360 --> 00:29:52,760 Ngoneh has not had her finest dish. 533 00:29:52,800 --> 00:29:54,720 Now we need to talk about Mirel. 534 00:29:54,760 --> 00:29:57,760 We had an amazing broth, which was bitter, 535 00:29:57,800 --> 00:30:00,200 with that bitter melon and chicory going through it. 536 00:30:00,240 --> 00:30:03,520 It was an extraordinary creation of his own mind. 537 00:30:03,560 --> 00:30:05,920 I really liked it. It was delicious. 538 00:30:05,960 --> 00:30:07,680 But when you looked down at the dish, 539 00:30:07,720 --> 00:30:09,920 there wasn't a great deal of cookery going on. 540 00:30:09,960 --> 00:30:14,840 Right now, Ngoneh, Mirel and Thuy, they are all at risk. 541 00:30:14,880 --> 00:30:15,880 Right now, Ngoneh, Mirel and Thuy, they are all at risk. 542 00:30:15,920 --> 00:30:18,440 Who stays in the competition? Who's leaving? 543 00:30:20,920 --> 00:30:22,160 I think I'm going today 544 00:30:22,200 --> 00:30:24,960 because everybody else had beautiful dishes. 545 00:30:25,000 --> 00:30:27,640 Today wasn't my day, didn't go my way, 546 00:30:27,680 --> 00:30:30,320 and that's just the way it is. 547 00:30:30,360 --> 00:30:32,880 I'm feeling extremely nervous, actually. 548 00:30:32,920 --> 00:30:35,840 I was a bit more confident before the tasting, 549 00:30:35,880 --> 00:30:38,320 and now, not really. 550 00:30:39,400 --> 00:30:41,480 Things didn't go according to plan. 551 00:30:41,520 --> 00:30:45,320 I hope that's good enough to get me through to the next round. 552 00:30:45,360 --> 00:30:47,520 We'll see. Fingers crossed. 553 00:30:57,400 --> 00:30:58,760 Congratulations, all of you, 554 00:30:58,800 --> 00:31:01,360 because we think that was a particularly tricky brief. 555 00:31:02,840 --> 00:31:04,200 We said, at the start of this, 556 00:31:04,240 --> 00:31:06,480 we could only take the best cooks with us, 557 00:31:06,520 --> 00:31:08,880 and we've made a decision. 558 00:31:08,920 --> 00:31:11,120 One of you is leaving the competition. 559 00:31:13,960 --> 00:31:15,880 The person leaving us is... 560 00:31:25,040 --> 00:31:26,800 ..Ngoneh. 561 00:31:26,840 --> 00:31:29,480 Thanks very much for everything. Thank you. 562 00:31:35,240 --> 00:31:37,880 I am disappointed that I'm going home, 563 00:31:37,920 --> 00:31:40,400 but I did enjoy every minute of it. 564 00:31:40,440 --> 00:31:43,680 It was more stressful than I anticipated, 565 00:31:43,720 --> 00:31:45,880 but, yeah, it was lovely. 566 00:31:45,920 --> 00:31:48,400 I would do it again all over. 567 00:31:52,840 --> 00:31:55,960 Congratulations. You guys are through to the next round. 568 00:31:57,760 --> 00:32:00,320 I'm just pleased to be here. Really pleased. 569 00:32:00,360 --> 00:32:02,960 Oh, my God! I'm never going to make brownies again. 570 00:32:03,000 --> 00:32:05,360 I was very worried. No time for celebrations. 571 00:32:05,400 --> 00:32:07,640 I am going to show a lot more technique. 572 00:32:07,680 --> 00:32:09,480 I'll cook more! 573 00:32:09,520 --> 00:32:11,640 I'm buzzing after that round, yeah. 574 00:32:11,680 --> 00:32:13,640 I was a lot calmer today in the kitchen. 575 00:32:13,680 --> 00:32:15,680 I'm so happy still to be here. 576 00:32:15,720 --> 00:32:17,560 Best ever feeling. 577 00:32:17,600 --> 00:32:19,600 I think I can keep the momentum going, 578 00:32:19,640 --> 00:32:22,000 but I've got some strong competition, as well. 579 00:32:22,040 --> 00:32:24,760 There's another round to come, so we're going to see what happens. 580 00:32:35,000 --> 00:32:37,320 We've got our best six cooks, and right now, 581 00:32:37,360 --> 00:32:40,160 I just want to see a little bit more. 582 00:32:40,200 --> 00:32:42,760 They got this far, but they can't rest on their laurels. 583 00:32:42,800 --> 00:32:45,960 They need to keep pushing. They need to keep growing. 584 00:32:47,440 --> 00:32:50,600 I'm hoping that I will get a place for the quarterfinal, 585 00:32:50,640 --> 00:32:53,080 but it depends on how good I cook today! 586 00:32:53,120 --> 00:32:56,200 So, fingers crossed. Keep them crossed for me, please. 587 00:32:56,240 --> 00:32:59,480 I'm feeling great. I'm really happy and excited to be here again. 588 00:32:59,520 --> 00:33:03,120 I have another chance to show off my cooking skills. 589 00:33:03,160 --> 00:33:05,600 Most definitely, I have to prove myself. 590 00:33:06,840 --> 00:33:10,040 Yeah, quarterfinals coming up. I can see it now. It's just... 591 00:33:10,080 --> 00:33:13,680 It's within reach, so I'm going to do everything I can to get it. 592 00:33:22,480 --> 00:33:24,880 Welcome back here to the MasterChef kitchen. 593 00:33:24,920 --> 00:33:29,200 I have to tell you, these rounds aren't going to get any easier. 594 00:33:29,240 --> 00:33:33,480 Right now, John and I are looking for four quarterfinalists, 595 00:33:33,520 --> 00:33:34,920 Right now, John and I are looking for four quarterfinalists, 596 00:33:34,960 --> 00:33:36,440 which means, of course, 597 00:33:36,480 --> 00:33:38,920 two of you will be leaving the competition. 598 00:33:41,520 --> 00:33:43,040 You've been given a brief, 599 00:33:43,080 --> 00:33:47,240 and that brief is to celebrate stuffings and fillings. 600 00:33:48,400 --> 00:33:50,640 From ballotines to sausages, 601 00:33:50,680 --> 00:33:55,640 from dumplings to empanadas, from cannoli to doughnuts - 602 00:33:55,680 --> 00:33:59,200 whatever you like, it's got to be fantastic. 603 00:33:59,240 --> 00:34:01,880 There are just four quarterfinal places up for grabs. 604 00:34:01,920 --> 00:34:05,560 You'll have one hour and 30 minutes. Let's cook. 605 00:34:10,680 --> 00:34:13,680 So far, so good. I got the first thing done. 606 00:34:17,680 --> 00:34:20,320 I'm looking forward to this challenge, very much so, 607 00:34:20,360 --> 00:34:21,840 so it's going to be a good day. 608 00:34:23,440 --> 00:34:25,800 We eat dumplings for dim sum on Sundays - 609 00:34:25,840 --> 00:34:30,400 my father's favourite Sunday lunch - so I'm very excited about the brief. 610 00:34:30,440 --> 00:34:35,120 I'm going to make ha cao dumplings, which are prawn dumplings, 611 00:34:35,160 --> 00:34:35,320 I'm going to make ha cao dumplings, which are prawn dumplings, 612 00:34:35,360 --> 00:34:40,200 on a bed of egg noodles in a chicken and pork stock 613 00:34:40,240 --> 00:34:44,680 and a spicy chilli oil dipping sauce with some black vinegar. 614 00:34:46,680 --> 00:34:49,000 The ha cao is my favourite dumpling. 615 00:34:49,040 --> 00:34:51,040 And then I discovered, not long ago, 616 00:34:51,080 --> 00:34:54,520 that when my mother was pregnant, she ate a lot of ha cao dumpling. 617 00:34:54,560 --> 00:34:56,120 When we go out for dim sum, 618 00:34:56,160 --> 00:34:58,240 it's the only thing that I really love eating. 619 00:34:59,840 --> 00:35:02,760 Thuy is promising us a really, really complicated dish, 620 00:35:02,800 --> 00:35:04,960 especially in one hour and 30 minutes. 621 00:35:06,720 --> 00:35:10,640 The dumplings, they're made from a dough of tapioca and potato starch. 622 00:35:10,680 --> 00:35:12,360 It has to be lovely and thin. 623 00:35:12,400 --> 00:35:15,360 That flavour inside of that ha cao should be prawn 624 00:35:15,400 --> 00:35:16,960 and a little bit of sesame oil, 625 00:35:17,000 --> 00:35:18,720 spring onions to give it a small bite. 626 00:35:19,920 --> 00:35:23,560 If she gets this right, fantastic. I'd be very, very happy indeed. 627 00:35:25,080 --> 00:35:29,040 If this competition was a piece of work on the piano, 628 00:35:29,080 --> 00:35:33,560 what would it be? I think a classic, so I would say something like Bach. 629 00:35:33,600 --> 00:35:34,480 what would it be? I think a classic, so I would say something like Bach. 630 00:35:34,520 --> 00:35:36,120 Any other bit of the tree? 631 00:35:36,160 --> 00:35:39,240 THEY LAUGH 632 00:35:40,400 --> 00:35:42,240 Come on, Thuy. You can do this. 633 00:35:45,080 --> 00:35:48,760 I'm feeling excited for today. This is a dish close to my heart. 634 00:35:50,560 --> 00:35:53,520 I'm wanting to showcase the flavours of Northern Ireland, 635 00:35:53,560 --> 00:35:55,320 so I'm hoping it all works out. 636 00:36:00,640 --> 00:36:02,320 What's your dish, Michelle? 637 00:36:02,360 --> 00:36:04,520 I'm making home-made Irish potato bread 638 00:36:04,560 --> 00:36:09,320 stuffed with devilled lamb kidneys, lardons and some spring onions. 639 00:36:09,360 --> 00:36:13,000 Why this dish? Well, kidneys was one of my dad's favourites, 640 00:36:13,040 --> 00:36:14,520 and, also, I love potato bread. 641 00:36:14,560 --> 00:36:16,920 You're just going to have the bread with the kidneys inside? 642 00:36:16,960 --> 00:36:18,600 Yeah, I'm just going to roll it up. 643 00:36:20,640 --> 00:36:23,200 Devilled kidneys should be quite spicy. 644 00:36:23,240 --> 00:36:25,160 They're called devilled cos they're hot. 645 00:36:26,200 --> 00:36:28,520 The potato bread is mashed potato 646 00:36:28,560 --> 00:36:31,400 mixed with a little bit of plain flour and then bacon. 647 00:36:31,440 --> 00:36:33,520 But then, somehow or another, once it's cooked, 648 00:36:33,560 --> 00:36:36,080 she's got to roll that potato bread up 649 00:36:36,120 --> 00:36:38,640 so that she can actually put the kidneys inside. 650 00:36:38,680 --> 00:36:40,720 Otherwise, she doesn't really fulfil the brief. 651 00:36:42,040 --> 00:36:45,080 I don't know why I'm doing this. I should have just done a pie! 652 00:36:49,960 --> 00:36:53,440 This dish, I chose because it has a wow factor. 653 00:36:54,760 --> 00:36:57,120 I did make it once. I was like, "Wow!" 654 00:36:57,160 --> 00:37:00,360 So, I'm hoping to bring that "wow" to John and Gregg. 655 00:37:03,920 --> 00:37:06,680 Owen's making for us a stuffed pork loin. 656 00:37:06,720 --> 00:37:09,320 It's got no fat, so the only way of keeping it moist 657 00:37:09,360 --> 00:37:12,080 is to actually wrap it in something or to stuff it with something. 658 00:37:13,440 --> 00:37:17,720 He's made a stuffing from spinach, cream cheese and mushrooms. 659 00:37:19,160 --> 00:37:23,360 We've got a cream of mushroom sauce. With it, he's serving mashed potato. 660 00:37:24,480 --> 00:37:26,920 There has to be an even amount of pork 661 00:37:26,960 --> 00:37:28,960 around the outside of that stuffing. 662 00:37:29,000 --> 00:37:32,600 If the pork is thin at one side and then thick at the other side, 663 00:37:32,640 --> 00:37:34,680 we're going to have dry pork on one side 664 00:37:34,720 --> 00:37:36,680 and pork that's not cooked on the other side. 665 00:37:40,040 --> 00:37:42,600 How do you feel about the competition now? 666 00:37:42,640 --> 00:37:45,000 I feel good. I'm like... I'm floating. 667 00:37:45,040 --> 00:37:46,960 At this moment, I'm floating, 668 00:37:47,000 --> 00:37:50,120 but I just want to go one step higher to impress. 669 00:37:50,160 --> 00:37:52,840 One step higher than floating? Yeah. 670 00:37:52,880 --> 00:37:55,240 What could that be? Flying! 671 00:38:01,200 --> 00:38:05,520 Guys, you are halfway - halfway to a quarterfinal. 672 00:38:05,560 --> 00:38:06,480 Guys, you are halfway - halfway to a quarterfinal. 673 00:38:12,120 --> 00:38:15,160 Today's dish is Thai-inspired sausage and mash. 674 00:38:16,480 --> 00:38:19,640 Oh, man, that onion and chilli is really getting in my eye. 675 00:38:19,680 --> 00:38:21,480 I'm trying to show some versatility. 676 00:38:23,840 --> 00:38:26,600 I want to show that I can just do really nice comfort food, 677 00:38:26,640 --> 00:38:31,040 really rich, bang full of flavour, loads of chilli, loads of aromatics. 678 00:38:31,080 --> 00:38:31,200 really rich, bang full of flavour, loads of chilli, loads of aromatics. 679 00:38:31,240 --> 00:38:33,040 Yeah, good, hearty food. 680 00:38:35,640 --> 00:38:38,360 He's making a Thai-flavoured sausage, 681 00:38:38,400 --> 00:38:42,480 which he's filled with galangal, lemongrass, lots and lots of pork. 682 00:38:42,520 --> 00:38:44,280 Making a sausage - this is brilliant. 683 00:38:44,320 --> 00:38:45,760 It's a lot of work in a sausage. 684 00:38:45,800 --> 00:38:48,080 It's showing a huge amount of technique. 685 00:38:48,120 --> 00:38:50,200 Served on sweet potato mash. 686 00:38:50,240 --> 00:38:53,160 He's got a red curry paste going through the mashed potato, 687 00:38:53,200 --> 00:38:55,320 with a green curry gravy. 688 00:38:55,360 --> 00:38:57,800 Green chillies - really, really fragrant. 689 00:38:57,840 --> 00:38:59,520 A little bit of coconut milk. 690 00:39:01,520 --> 00:39:04,400 As long as I can stuff my meat on time... 691 00:39:05,440 --> 00:39:06,680 HE LAUGHS 692 00:39:06,720 --> 00:39:08,720 ..then everything else should fall in place. 693 00:39:11,480 --> 00:39:14,600 Do you make sausages at home? I do, yeah. 694 00:39:14,640 --> 00:39:19,560 I make a lot of salamis, chorizos. Mate, get you! 695 00:39:19,600 --> 00:39:22,120 So, what is it about making sausages that appeals to you? 696 00:39:22,160 --> 00:39:24,600 Personally, the thing I love the most about them is that 697 00:39:24,640 --> 00:39:27,760 you can make whatever kind of fillings that you want. 698 00:39:27,800 --> 00:39:30,440 You can really customise it when you know the process. 699 00:39:36,160 --> 00:39:39,000 Linda is making for us arancini. 700 00:39:39,040 --> 00:39:42,160 Arancini is born out of leftover risotto. 701 00:39:42,200 --> 00:39:46,440 The rice mixture which is made and lovely and creamy and rich. 702 00:39:46,480 --> 00:39:46,640 The rice mixture which is made and lovely and creamy and rich. 703 00:39:46,680 --> 00:39:49,800 And with an arriabbata sauce. 704 00:39:49,840 --> 00:39:52,000 Arrabbiata? Arrabbiata. 705 00:39:52,040 --> 00:39:54,760 I prefer your one! I'm surprised I remembered it! 706 00:39:54,800 --> 00:39:58,880 Arrabbiata really is a spicy tomato sauce. 707 00:39:58,920 --> 00:40:02,480 Linda's got a huge amount of process going on here because, first of all, 708 00:40:02,520 --> 00:40:05,080 she's got to make risotto, then she's got to cool it down. 709 00:40:05,120 --> 00:40:06,960 Once it's cooled, she's got to fill it, 710 00:40:07,000 --> 00:40:09,480 and what she's filling it with is mozzarella. 711 00:40:09,520 --> 00:40:12,840 Then they are crumbed and then they are deep-fried. 712 00:40:13,960 --> 00:40:16,840 I feel like I have something to prove with this dish 713 00:40:16,880 --> 00:40:19,480 because I do want a place in the quarterfinals, 714 00:40:19,520 --> 00:40:21,440 but the pressure in there is immense. 715 00:40:21,480 --> 00:40:23,880 It can make you feel, like, hysterical one minute 716 00:40:23,920 --> 00:40:26,960 and then laughing the next, and, yeah, crying! 717 00:40:30,280 --> 00:40:32,560 Are you enjoying this competition? I am, yeah. 718 00:40:32,600 --> 00:40:35,200 Yeah, I'm loving it. I think it's great. 719 00:40:35,240 --> 00:40:37,920 Everybody else is stressed and you're having the time of your life. 720 00:40:37,960 --> 00:40:40,360 SHE LAUGHS It's that wine over there! 721 00:40:40,400 --> 00:40:42,520 THEY LAUGH 722 00:40:42,560 --> 00:40:43,800 Have you...? 723 00:40:43,840 --> 00:40:45,680 Ooh! SHE GASPS 724 00:40:45,720 --> 00:40:48,320 Oh, my God. Oh, my God! 725 00:40:48,360 --> 00:40:50,440 That's your fault! 726 00:40:50,480 --> 00:40:52,840 There's enough sauce in there to serve, you know? Yeah. 727 00:40:52,880 --> 00:40:55,920 Yeah, there is. Are you OK? Yeah, I'll be fine. 728 00:40:57,480 --> 00:41:01,120 Disasters happen, and I'm usually in it! 729 00:41:02,280 --> 00:41:04,320 Guys, you have 20 minutes left, please. 730 00:41:08,040 --> 00:41:09,280 Phew! Oh, my God! 731 00:41:12,280 --> 00:41:14,640 My stuffed dish is going to be sarmale, 732 00:41:14,680 --> 00:41:17,520 which is a traditional Romanian dish. 733 00:41:17,560 --> 00:41:19,960 He's making a stuffed cabbage roll. 734 00:41:20,000 --> 00:41:21,840 He's taking white cabbage 735 00:41:21,880 --> 00:41:25,840 and he's cooking that in a broth which he's got some beetroot in. 736 00:41:25,880 --> 00:41:29,880 Inside the cabbage roll, he's making a mixture with rice, 737 00:41:29,920 --> 00:41:32,920 mushrooms, spices and herbs. 738 00:41:32,960 --> 00:41:36,880 I'm using this Romanian spice which is called yeni bahar. 739 00:41:38,520 --> 00:41:41,080 And then he's going to bake those cabbage rolls in the oven 740 00:41:41,120 --> 00:41:43,160 with tomato sauce. 741 00:41:43,200 --> 00:41:46,960 It's quite tricky, the folding. 742 00:41:47,000 --> 00:41:48,600 The important thing is 743 00:41:48,640 --> 00:41:51,120 that cabbage has to be lovely and tender, 744 00:41:51,160 --> 00:41:55,320 and a cabbage leaf, to be tender, takes a long time. 745 00:41:56,440 --> 00:41:59,240 I need to prove that I've got some technique 746 00:41:59,280 --> 00:42:00,800 and I need to do more cooking. 747 00:42:02,640 --> 00:42:05,840 Did you know this dish, growing up? Yes, yes, 748 00:42:05,880 --> 00:42:09,720 and it reminds me of Transylvania and the forest and the gardens 749 00:42:09,760 --> 00:42:12,160 and all my childhood. 750 00:42:12,200 --> 00:42:15,080 The challenge with this dish is to make it look appealing 751 00:42:15,120 --> 00:42:17,080 because it's very rustic, 752 00:42:17,120 --> 00:42:21,080 so I've got to up my game on the design with this one. 753 00:42:27,480 --> 00:42:31,360 How long's left? You have just eight minutes. 754 00:42:33,880 --> 00:42:36,480 The dumplings are not cooking fast enough. 755 00:42:44,760 --> 00:42:46,280 MICHELLE:It's not sticking. 756 00:42:58,200 --> 00:43:02,680 You have just 90 seconds left to finish off your plates. 757 00:43:02,720 --> 00:43:04,160 I'm just literally panicking 758 00:43:04,200 --> 00:43:06,320 and throwing everything together in a rush right now. 759 00:43:06,360 --> 00:43:08,360 Yeah, this is all mad. Right. 760 00:43:19,920 --> 00:43:22,760 That's it. Stop, please. Your time's up. Stop. 761 00:43:24,120 --> 00:43:26,840 HE EXHALES DEEPLY That is so stressful. 762 00:43:28,480 --> 00:43:31,080 Oh, my God! SHE LAUGHS 763 00:43:31,120 --> 00:43:32,920 Linda, please, would you? 764 00:43:36,600 --> 00:43:40,160 For her stuffed dish, Linda has made arancini - 765 00:43:40,200 --> 00:43:44,120 deep-fried balls of risotto with a mozzarella centre - 766 00:43:44,160 --> 00:43:46,240 and an arrabbiata sauce. 767 00:43:46,280 --> 00:43:48,480 I like the fact that you battled on, 768 00:43:48,520 --> 00:43:52,120 despite the fact of sending a pot of red-hot sauce over your arm. 769 00:44:00,080 --> 00:44:02,680 They are really well-made arancini. 770 00:44:02,720 --> 00:44:04,600 I'm enjoying the creamy mozzarella 771 00:44:04,640 --> 00:44:06,800 in with the well-seasoned, well-cooked risotto. 772 00:44:06,840 --> 00:44:09,000 You've breadcrumbed them and fried them perfectly. 773 00:44:09,040 --> 00:44:12,240 They are a lovely, light tan colour. 774 00:44:12,280 --> 00:44:14,480 Your risotto's cooked beautifully. I really like it, 775 00:44:14,520 --> 00:44:16,560 mozzarella cheese running all the way through it. 776 00:44:16,600 --> 00:44:19,920 I like the crust on the outside. It's not too thick, nice and crispy. 777 00:44:19,960 --> 00:44:21,360 Your sauce is ferocious. 778 00:44:21,400 --> 00:44:22,960 Really like the chilli heat in there. 779 00:44:23,000 --> 00:44:25,560 I think that's really, really good. You've really hit the brief. 780 00:44:25,600 --> 00:44:28,760 You've got something which is stuffed and filled. 781 00:44:28,800 --> 00:44:31,280 Linda, thanks very much. Thank you. 782 00:44:33,160 --> 00:44:36,000 Feeling good, really, after the disaster of 783 00:44:36,040 --> 00:44:39,160 knocking my pan over and burning myself. 784 00:44:39,200 --> 00:44:42,680 John and Gregg seem to like what I'm giving them and I'm like... 785 00:44:42,720 --> 00:44:45,560 Yeah, I can't believe it, actually. It's amazing. 786 00:44:47,640 --> 00:44:51,640 Thuy has made ha cao - prawn fried dumplings - 787 00:44:51,680 --> 00:44:54,840 and served them with egg noodles and pak choi 788 00:44:54,880 --> 00:44:56,720 in a chicken and pork broth 789 00:44:56,760 --> 00:44:59,920 with a black vinegar and chilli dipping sauce. 790 00:45:06,840 --> 00:45:08,720 Your ha cao are made really, really nicely. 791 00:45:08,760 --> 00:45:11,680 I love the fact that every single one of them is properly pleated. 792 00:45:11,720 --> 00:45:13,800 Inside there, you've got a small amount of seasoning 793 00:45:13,840 --> 00:45:16,360 of sesame oil and a little bit of ginger. 794 00:45:16,400 --> 00:45:19,840 The actual broth itself, it's very subtle. 795 00:45:19,880 --> 00:45:21,680 Nicely made, and, I think, a real challenge, 796 00:45:21,720 --> 00:45:24,560 in an hour and a half, to get that right. Thank you. 797 00:45:24,600 --> 00:45:28,760 I have to confess to you, I'm really, really enjoying this. 798 00:45:28,800 --> 00:45:30,520 Your dumplings are gorgeous. 799 00:45:30,560 --> 00:45:33,120 Inside are sweet prawns, slightly salty. 800 00:45:33,160 --> 00:45:36,760 And your dip - it's a sharp, like, vinegar, 801 00:45:36,800 --> 00:45:39,520 finishing with a little bit of chilli, and almost salted. 802 00:45:39,560 --> 00:45:41,280 It's like black bean. 803 00:45:41,320 --> 00:45:44,040 As far as the brief goes, we asked you for stuffed or filled. 804 00:45:44,080 --> 00:45:47,680 You've given us really lovely, light dumplings. Well done. 805 00:45:50,480 --> 00:45:52,440 I feel great! 806 00:45:52,480 --> 00:45:56,040 No crying. It's good. It's all good. 807 00:45:56,080 --> 00:45:59,720 Much better than the last brief, so I'm really pleased. 808 00:46:02,840 --> 00:46:06,600 Miles has made a Thai-inspired bangers and mash - 809 00:46:06,640 --> 00:46:11,080 sausage filled with minced pork, lemongrass and chilli, 810 00:46:11,160 --> 00:46:15,000 steamed morning glory - a Southeast Asian vegetable - 811 00:46:15,040 --> 00:46:17,280 a Thai green curry sauce, 812 00:46:17,320 --> 00:46:21,680 and sweet potato mash flavoured with red Thai curry paste. 813 00:46:21,720 --> 00:46:21,800 and sweet potato mash flavoured with red Thai curry paste. 814 00:46:28,560 --> 00:46:33,080 I never expected to find those big Thai flavours inside a sausage. 815 00:46:33,120 --> 00:46:35,280 You've definitely fulfilled the brief. 816 00:46:35,320 --> 00:46:39,760 I can't think of a more classic filled food than a sausage. 817 00:46:39,800 --> 00:46:40,440 I can't think of a more classic filled food than a sausage. 818 00:46:40,480 --> 00:46:44,240 That sauce is so powerful - citrusy with lime. 819 00:46:44,280 --> 00:46:46,600 And then in comes the salt and the chilli. 820 00:46:46,640 --> 00:46:49,080 The flavour of that sauce makes it difficult 821 00:46:49,120 --> 00:46:52,640 to discern the flavours in the sausage. 822 00:46:52,680 --> 00:46:55,160 Your mash has got lumps in it, 823 00:46:55,200 --> 00:46:58,480 but your sausage - I think it's a great idea. 824 00:46:58,520 --> 00:47:01,400 As a man who makes sausages at home, 825 00:47:01,440 --> 00:47:06,000 I'm going to implore you to not grind your meat so much 826 00:47:06,040 --> 00:47:08,360 because your filling has gone dry. 827 00:47:10,440 --> 00:47:12,120 It didn't come out the way I wanted it to, 828 00:47:12,160 --> 00:47:14,080 but they did give me some good feedback. 829 00:47:14,120 --> 00:47:15,240 They liked the flavours. 830 00:47:15,280 --> 00:47:17,440 I think I need to stop being so hard on myself. 831 00:47:19,640 --> 00:47:24,080 Michelle's dish is devilled lamb's kidneys and oyster mushrooms 832 00:47:24,120 --> 00:47:26,840 in a creme fraiche and mustard sauce, 833 00:47:26,880 --> 00:47:28,760 wrapped in Irish potato bread, 834 00:47:28,800 --> 00:47:31,320 flavoured with pancetta and spring onion. 835 00:47:32,960 --> 00:47:35,160 It's more of a wrap, isn't it? 836 00:47:41,760 --> 00:47:44,080 Your kidneys are cooked really well. 837 00:47:44,120 --> 00:47:46,480 You've got a little bit of pink in there. 838 00:47:46,520 --> 00:47:47,800 They are devilled. 839 00:47:47,840 --> 00:47:50,440 There is definitely the heat coming, the background. 840 00:47:50,480 --> 00:47:55,160 Your potato bread is lovely - really soft, smooth, salty 841 00:47:55,200 --> 00:47:57,720 because you've got little bits of bacon in there, as well. 842 00:47:57,760 --> 00:48:00,920 It doesn't look right and I'm not sure it works 843 00:48:00,960 --> 00:48:03,680 as a stuffed or filled dish. 844 00:48:03,720 --> 00:48:06,920 I find your sauce a little bit too thick. 845 00:48:06,960 --> 00:48:10,240 Your potato bread - I've got some scorched bits on there. 846 00:48:10,280 --> 00:48:12,720 Gregg and I both agree it doesn't look right. 847 00:48:12,760 --> 00:48:17,440 And, actually, wrapping something in potato bread is really difficult. 848 00:48:17,480 --> 00:48:20,240 I know! Why did I do it on MasterChef? 849 00:48:20,280 --> 00:48:23,400 Well, at least you gave it a go. And I like your bravery. 850 00:48:25,320 --> 00:48:29,120 I'm feeling OK. The judges were very fair with their comments. 851 00:48:29,160 --> 00:48:31,760 I think it was maybe a risk doing the kidneys. 852 00:48:31,800 --> 00:48:33,880 Maybe it just wasn't what they were looking for. 853 00:48:33,920 --> 00:48:36,360 But you know what? I gave it a go. 854 00:48:39,960 --> 00:48:43,200 Owen has stuffed his pork tenderloin with mushrooms, 855 00:48:43,240 --> 00:48:45,320 cream cheese and spinach, 856 00:48:45,360 --> 00:48:48,160 and served it with mashed potatoes and pea shoots 857 00:48:48,200 --> 00:48:50,200 and a mushroom cream sauce. 858 00:48:56,800 --> 00:48:59,960 Your pork wrapped around that filling is lovely and moist. 859 00:49:00,000 --> 00:49:01,720 The crunch of the pine nuts, I think, 860 00:49:01,760 --> 00:49:03,560 is really, really lovely with the mushrooms. 861 00:49:03,600 --> 00:49:04,920 I think that's wonderful. 862 00:49:04,960 --> 00:49:07,520 The mushroom sauce is fantastic, 863 00:49:07,560 --> 00:49:09,880 and it's rich with woodiness and mushrooms 864 00:49:09,920 --> 00:49:11,560 and lots and lots of pepper. 865 00:49:11,600 --> 00:49:14,920 I'm impressed with this, Owen. I'm really impressed. 866 00:49:14,960 --> 00:49:17,080 I am really enjoying this. 867 00:49:17,120 --> 00:49:20,640 Beautifully cooked, moist pork, really well done. 868 00:49:20,680 --> 00:49:25,320 I like the cream cheese in there, giving saltiness. It tastes great. 869 00:49:25,360 --> 00:49:28,960 We wanted stuffed or filled. You did exactly that. 870 00:49:31,080 --> 00:49:34,840 Are you all right? Yes, just a bit emotional. 871 00:49:34,880 --> 00:49:36,640 Thank you very much. Thank you. 872 00:49:38,560 --> 00:49:42,080 I'm stunned. I'm amazed. 873 00:49:42,120 --> 00:49:45,960 This means so much to me. So much to me. 874 00:49:46,000 --> 00:49:48,680 My dad would be so proud of me. 875 00:49:48,720 --> 00:49:50,960 Wherever he is, he'll be looking down. 876 00:49:57,080 --> 00:49:59,800 Mirel has served a vegan version 877 00:49:59,840 --> 00:50:02,520 of the traditional Romanian dish sarmale - 878 00:50:02,560 --> 00:50:05,640 white cabbage leaves stuffed with rice, mushrooms, 879 00:50:05,680 --> 00:50:09,440 carrots and yeni bahar, a Romanian spice, 880 00:50:09,480 --> 00:50:11,720 all baked in a tomato sauce 881 00:50:11,760 --> 00:50:16,480 on saffron polenta and vegan cheese and a vegan sour cream. 882 00:50:16,520 --> 00:50:16,600 on saffron polenta and vegan cheese and a vegan sour cream. 883 00:50:17,920 --> 00:50:20,720 It was always going to be difficult to make this look pretty. 884 00:50:20,760 --> 00:50:22,560 I feel it doesn't look pretty. 885 00:50:30,520 --> 00:50:34,600 There's... There's a strong flavour in there, like mace. 886 00:50:34,640 --> 00:50:37,800 What's that spice called? Yeni bahar. 887 00:50:37,840 --> 00:50:39,280 That's really quite strong. 888 00:50:39,320 --> 00:50:41,560 I mean, it's almost numbing the palate. 889 00:50:41,600 --> 00:50:43,280 Polenta's nicely cooked. 890 00:50:43,320 --> 00:50:46,440 I like the filling of the rice and the vegetables. 891 00:50:46,480 --> 00:50:49,360 I'd like those cabbage leaves a little bit softer. 892 00:50:49,400 --> 00:50:51,520 You need to cook them some more. 893 00:50:51,560 --> 00:50:54,560 I feel this whole thing could do with more seasoning. 894 00:50:54,600 --> 00:50:57,920 I think the tomato needs to be richer and cooked down. 895 00:50:57,960 --> 00:51:01,360 The actual cabbage leaves themselves are tough. 896 00:51:01,400 --> 00:51:03,160 They just need more time in the oven. 897 00:51:05,880 --> 00:51:08,560 Cooking traditional Romanian food doesn't suit me. 898 00:51:08,600 --> 00:51:11,840 Perhaps I should have stayed with my bold flavours 899 00:51:11,880 --> 00:51:14,520 and my extravagant style. 900 00:51:18,760 --> 00:51:20,880 By and large, I think, a decent standard. 901 00:51:20,920 --> 00:51:23,400 Some things that really made me sit up and take notice 902 00:51:23,440 --> 00:51:27,000 and obviously - obviously - things that didn't quite turn out. 903 00:51:27,040 --> 00:51:28,840 Four quarterfinal places up for grabs. 904 00:51:28,880 --> 00:51:30,480 That does mean that two of them 905 00:51:30,520 --> 00:51:32,680 are sadly going to leave the competition. 906 00:51:32,720 --> 00:51:34,800 We've now got a big decision to make. 907 00:51:36,400 --> 00:51:39,680 I am going to sing the praises of Owen. 908 00:51:39,720 --> 00:51:41,840 He delivers flavour. He's learning. 909 00:51:41,880 --> 00:51:44,320 He's getting better and better and more and more confident. 910 00:51:44,360 --> 00:51:48,440 Really well-cooked pork, really nicely made mashed potato, 911 00:51:48,480 --> 00:51:51,080 and a really, really good mushroom sauce. 912 00:51:51,120 --> 00:51:53,680 I'd very much like to see Owen in the quarterfinal. 913 00:51:55,560 --> 00:51:58,680 I was really pleased today that Thuy gave us some Vietnamese flavours 914 00:51:58,720 --> 00:52:00,520 cos I think she does it brilliantly well. 915 00:52:00,560 --> 00:52:04,400 Nicely cooked noodles and those really good prawn dumplings 916 00:52:04,440 --> 00:52:07,400 across the top. Lovely dipping sauce, as well. 917 00:52:07,440 --> 00:52:10,800 I found myself munching the living daylights 918 00:52:10,840 --> 00:52:14,240 out of that bowl. I'd like to see her go further. 919 00:52:14,280 --> 00:52:18,560 She hit the brief, that's for sure. Those ha cao were really beautiful. 920 00:52:19,720 --> 00:52:23,320 I thought Linda did a good job today with the arancini, and in adversity, 921 00:52:23,360 --> 00:52:25,280 because she knocked the pan of sauce over. 922 00:52:25,320 --> 00:52:27,960 But she still gave us really well-made arancini - 923 00:52:28,000 --> 00:52:30,400 nicely cooked rice inside, 924 00:52:30,440 --> 00:52:33,360 some gooey, salty, creamy mozzarella. 925 00:52:33,400 --> 00:52:35,880 Nice crust around the outside. Well-made risotto. 926 00:52:35,920 --> 00:52:39,800 That's a really difficult thing to do. I think she did a good job. 927 00:52:39,840 --> 00:52:43,080 We've got Owen, Thuy and Linda going through. 928 00:52:43,120 --> 00:52:47,360 That means now we've got to discuss Miles, Mirel and Michelle. 929 00:52:47,400 --> 00:52:49,000 That means now we've got to discuss Miles, Mirel and Michelle. 930 00:52:49,040 --> 00:52:52,600 Michelle made for us a classic Irish dish 931 00:52:52,640 --> 00:52:56,160 she turned into a wrap, and it didn't work, 932 00:52:56,200 --> 00:52:58,960 potato bread, which was slightly scorched, 933 00:52:59,000 --> 00:53:00,800 with the kidneys inside. 934 00:53:00,840 --> 00:53:03,520 The kidneys were cooked beautifully with a mushroom sauce. 935 00:53:03,560 --> 00:53:05,120 But was that a complete dish? 936 00:53:05,160 --> 00:53:06,880 And did she actually fulfil the brief? 937 00:53:08,000 --> 00:53:10,040 Miles rushed today. 938 00:53:10,080 --> 00:53:12,640 It's the first time we've seen him really under pressure, 939 00:53:12,680 --> 00:53:14,200 and there were errors. 940 00:53:14,240 --> 00:53:16,760 But the idea of bringing Thai flavours together 941 00:53:16,800 --> 00:53:20,280 in sausage and mash and gravy, I thought, was brilliantly clever. 942 00:53:20,320 --> 00:53:22,280 The sweet potato mash had lumps in it. 943 00:53:22,320 --> 00:53:24,520 However, that green curry sauce - delicious. 944 00:53:24,560 --> 00:53:28,200 We actually really liked the flavour inside that sausage. 945 00:53:28,240 --> 00:53:32,560 Mirel today didn't manage to capture the elegance of previous dishes. 946 00:53:32,600 --> 00:53:36,560 That cabbage was hard. They needed more cooking. 947 00:53:36,600 --> 00:53:38,800 There wasn't quite enough flavour in there. 948 00:53:38,840 --> 00:53:42,600 It wasn't really a plate of food for a quarterfinal place. 949 00:53:42,640 --> 00:53:45,960 We've got issues with Miles, Michelle and Mirel. 950 00:53:46,000 --> 00:53:47,600 Who's just had a wobble 951 00:53:47,640 --> 00:53:49,920 and who's really at the end of their journey? 952 00:53:52,080 --> 00:53:56,440 To stay in the competition, I want to cook into the quarterfinals. 953 00:53:56,480 --> 00:53:56,600 To stay in the competition, I want to cook into the quarterfinals. 954 00:53:56,640 --> 00:54:01,720 I can only hope. Om! I'm praying in every culture! 955 00:54:01,760 --> 00:54:02,400 I can only hope. Om! I'm praying in every culture! 956 00:54:03,920 --> 00:54:06,760 I might need to light a candle or something. 957 00:54:07,760 --> 00:54:09,880 I knew it was risky doing the dish. 958 00:54:09,920 --> 00:54:12,400 So, yeah, I've done it now. You can't turn back time. 959 00:54:12,440 --> 00:54:15,040 Let's just wait and see what the judges say, 960 00:54:15,080 --> 00:54:16,880 and hope for the best. 961 00:54:18,240 --> 00:54:21,040 I think I've done the brief in each challenge. 962 00:54:21,080 --> 00:54:24,160 I'm feeling hopeful that I've got this in the bag 963 00:54:24,200 --> 00:54:26,160 to move on to the quarterfinal. 964 00:54:35,800 --> 00:54:38,040 Thank you very much for all your hard work. 965 00:54:38,080 --> 00:54:40,280 Some great food, some inventive food, 966 00:54:40,320 --> 00:54:42,840 and dishes we've never seen before on MasterChef. 967 00:54:44,520 --> 00:54:46,040 As hard as you've all worked, 968 00:54:46,080 --> 00:54:49,000 we have only four quarterfinal places. 969 00:54:50,840 --> 00:54:54,160 The first contestant leaving us is... 970 00:55:00,160 --> 00:55:02,200 ..Michelle. 971 00:55:02,240 --> 00:55:05,920 Sorry to see you go. Thank you. Thank you. Cheers, guys. 972 00:55:10,240 --> 00:55:14,360 The second person leaving the competition is... 973 00:55:18,400 --> 00:55:20,280 ..Mirel. 974 00:55:20,320 --> 00:55:22,960 Thank you very much. Thank you very much. Thanks, Mirel. 975 00:55:23,000 --> 00:55:24,240 Thank you. 976 00:55:26,640 --> 00:55:30,760 I definitely feel disappointed, but this is a competition, 977 00:55:30,800 --> 00:55:34,680 so you've got to be ready for everything. 978 00:55:34,720 --> 00:55:36,600 I would have loved to have stayed longer, 979 00:55:36,640 --> 00:55:40,120 but I'm going to look at it as a great experience. 980 00:55:40,160 --> 00:55:41,520 It was fun. 981 00:55:43,080 --> 00:55:46,080 I'm feeling sad it's over, I'm not coming back tomorrow. 982 00:55:46,120 --> 00:55:48,480 It's definitely had its ups and downs, 983 00:55:48,520 --> 00:55:50,920 but, yeah, I think it's my time to go. 984 00:55:50,960 --> 00:55:55,320 I got an apron. I didn't make a complete fool of myself, so...! 985 00:55:58,520 --> 00:56:00,720 Well done, you four! 986 00:56:00,760 --> 00:56:04,040 You can call yourselves MasterChef quarterfinalists. 987 00:56:05,480 --> 00:56:08,000 It's a relief, actually. My heart is still probably up here. 988 00:56:08,040 --> 00:56:11,160 But, yeah, it's more than a dream now. 989 00:56:11,200 --> 00:56:14,040 The reality of it is kicking in 990 00:56:14,080 --> 00:56:16,720 and it's becoming more serious and it just feels really exciting. 991 00:56:18,520 --> 00:56:20,080 It's amazing. 992 00:56:20,120 --> 00:56:25,160 I feel emotional right now, but I'm so happy. 993 00:56:25,200 --> 00:56:25,880 I feel emotional right now, but I'm so happy. 994 00:56:25,920 --> 00:56:28,640 I'm really so happy to be here. 995 00:56:28,680 --> 00:56:31,960 It's been an amazing day. It's beyond what I would have expected. 996 00:56:32,000 --> 00:56:33,720 I'm super delighted. 997 00:56:33,760 --> 00:56:36,560 I got one cloud higher, and I'm not sure if I can reach the next one, 998 00:56:36,600 --> 00:56:38,720 so fingers crossed I can do it. 999 00:56:40,400 --> 00:56:43,520 I've got a place in the quarterfinal! 1000 00:56:43,560 --> 00:56:47,520 Oh, my gosh! I'm beyond excited. Beyond excited. 1001 00:56:47,560 --> 00:56:49,800 I'm just so, so chuffed. 1002 00:56:49,840 --> 00:56:52,280 If I could kiss you, I would, but I think you're married. 1003 00:56:52,320 --> 00:56:54,480 You might not... Your wife might not like it! 1004 00:57:00,040 --> 00:57:03,440 Next time, it's the quarterfinal, 1005 00:57:03,480 --> 00:57:08,720 and Miles, Thuy, Owen and Linda return 1006 00:57:08,760 --> 00:57:09,160 and Miles, Thuy, Owen and Linda return 1007 00:57:09,200 --> 00:57:11,880 to face their toughest challenge yet... 1008 00:57:11,920 --> 00:57:14,840 You need to roll and fry as fast as you can. 1009 00:57:14,880 --> 00:57:16,960 ..as they battle for a place... 1010 00:57:17,000 --> 00:57:20,200 Just to relax you even further, you're supposed to be serving now. 1011 00:57:20,240 --> 00:57:21,720 ..in knockout week. 1012 00:57:21,760 --> 00:57:23,960 It's really quite delicious.