1 00:00:03,240 --> 00:00:04,360 MasterChef is back... 2 00:00:04,400 --> 00:00:05,440 Boom! 3 00:00:06,440 --> 00:00:10,400 ..with 45 of the country's most ambitious home cooks. 4 00:00:11,560 --> 00:00:12,520 Argh! 5 00:00:13,720 --> 00:00:14,760 Stressing. 6 00:00:14,800 --> 00:00:16,200 Each week... Oh! 7 00:00:16,240 --> 00:00:18,400 ..nine will battle for a coveted place 8 00:00:18,440 --> 00:00:19,880 in the quarterfinal. 9 00:00:19,920 --> 00:00:20,960 THEY GASP 10 00:00:21,000 --> 00:00:22,040 Oh, my God! 11 00:00:22,080 --> 00:00:23,560 Stress. Stress. 12 00:00:23,600 --> 00:00:25,040 Argh! 13 00:00:25,080 --> 00:00:26,600 I can't believe it. 14 00:00:26,640 --> 00:00:28,640 Ohhh! Chronic! 15 00:00:28,680 --> 00:00:32,400 I absolutely love it. 16 00:00:32,440 --> 00:00:35,960 Hey! Dib-dab, that's fab. 17 00:00:36,000 --> 00:00:39,280 Only the strongest will make it to the final challenges 18 00:00:39,320 --> 00:00:42,680 and the culinary adventure of a lifetime... 19 00:00:42,720 --> 00:00:44,760 It's all about the speed now, OK? 20 00:00:44,800 --> 00:00:47,040 Whoa! It's a piece of art. 21 00:00:48,000 --> 00:00:49,000 Cheers! To the fair. 22 00:00:50,080 --> 00:00:51,600 Whoa-ho! 23 00:00:51,640 --> 00:00:53,240 We need to pick up the pace, please. 24 00:00:53,280 --> 00:00:57,760 ..as they compete for the title of MasterChef Champion 2023. 25 00:00:57,800 --> 00:00:59,080 ..as they compete for the title of MasterChef Champion 2023. 26 00:00:59,120 --> 00:01:02,560 We want passion, drive, ambition. 27 00:01:02,600 --> 00:01:04,360 We want beautiful food. 28 00:01:06,680 --> 00:01:09,000 Let the culinary battle commence. 29 00:01:16,960 --> 00:01:18,880 It's early morning, 30 00:01:18,920 --> 00:01:21,720 and this week's nine MasterChef hopefuls arrive 31 00:01:21,760 --> 00:01:23,080 for their audition. 32 00:01:24,640 --> 00:01:28,880 {\an8}Cooking in the MasterChef kitchen is going to be 50% terrifying 33 00:01:28,920 --> 00:01:31,080 and 50% like being at Disney World. 34 00:01:32,560 --> 00:01:35,920 {\an8}When I cook at home, everything kind of disappears around me 35 00:01:35,960 --> 00:01:37,040 {\an8}and I just cook, 36 00:01:37,080 --> 00:01:41,080 so I'm hoping that kind of magic happens in the MasterChef kitchen. 37 00:01:45,040 --> 00:01:46,880 {\an8}This feeling, the nerve-racking feeling, 38 00:01:46,920 --> 00:01:48,600 {\an8}I don't know why, but I like it. 39 00:01:52,560 --> 00:01:54,600 Welcome to MasterChef. 40 00:01:54,640 --> 00:01:58,960 This, of course, could be the start of a fantastic adventure. 41 00:02:00,720 --> 00:02:03,280 We've asked you to cook for Gregg and I 42 00:02:03,320 --> 00:02:06,840 a dish that you cook for your family and your friends, 43 00:02:06,880 --> 00:02:08,720 a family favourite, as such. 44 00:02:08,760 --> 00:02:12,720 John and I are going to choose our three favourite dishes. 45 00:02:13,440 --> 00:02:15,960 The cooks who cook those dishes, they're going to get themselves an 46 00:02:16,000 --> 00:02:18,440 apron and they are in the competition. 47 00:02:18,480 --> 00:02:22,720 The remaining six of you will get a chance to cook again 48 00:02:22,760 --> 00:02:25,360 for four last aprons. 49 00:02:27,080 --> 00:02:29,400 We will not be in the MasterChef kitchen with you. 50 00:02:30,360 --> 00:02:31,480 Our floor manager, 51 00:02:31,520 --> 00:02:34,280 he will keep time and make sure you deliver to us 52 00:02:34,320 --> 00:02:37,960 because we will be next-door in the tasting room. 53 00:02:38,000 --> 00:02:39,320 We'll see you soon. 54 00:02:42,280 --> 00:02:46,120 I am so scared. Are you? So scared, yeah. 55 00:02:46,160 --> 00:02:48,120 I want to do my best and try and get one of the aprons 56 00:02:48,160 --> 00:02:49,320 and go through, yeah. 57 00:02:49,360 --> 00:02:51,680 Definitely the easy route, if possible. 58 00:02:51,720 --> 00:02:53,600 I love this round. 59 00:02:53,640 --> 00:02:56,000 We have no idea what we're going to get. 60 00:02:56,040 --> 00:02:58,040 I'm excited and I'm terrified. 61 00:02:58,080 --> 00:03:00,080 I feel like I need a huge hug. 62 00:03:00,120 --> 00:03:03,600 Their job right now is to simply make us fall in love 63 00:03:03,640 --> 00:03:06,880 with their cooking through their family favourite. 64 00:03:06,920 --> 00:03:09,480 {\an8}I've not got a podcast playing. I've just got my own thoughts 65 00:03:09,520 --> 00:03:12,000 and a frying pan, so what could go wrong? 66 00:03:18,200 --> 00:03:22,000 The contestants will audition in groups of three, and have one hour 67 00:03:22,040 --> 00:03:26,240 and 20 minutes to make their family favourite MasterChef-worthy. 68 00:03:26,280 --> 00:03:27,600 and 20 minutes to make their family favourite MasterChef-worthy. 69 00:03:27,640 --> 00:03:29,320 Doing well - chop, chop, chop. 70 00:03:32,560 --> 00:03:36,280 First up will be 27-year-old fire and security engineer 71 00:03:36,320 --> 00:03:38,080 Ryan from Wigan. 72 00:03:38,120 --> 00:03:42,720 He regularly cooks at home for his partner Rachel and the kids. 73 00:03:42,800 --> 00:03:45,240 It wasn't me who applied for MasterChef. It was Rachel. 74 00:03:45,280 --> 00:03:47,000 She was like, you should just go for it. 75 00:03:47,040 --> 00:03:49,720 {\an8}And, er, yeah, I'm here! 76 00:03:49,760 --> 00:03:51,280 {\an8}So hopefully, I'll prove her right. 77 00:03:54,400 --> 00:03:57,720 I literally just watch every TV show to do with cooking 78 00:03:57,760 --> 00:03:58,960 all the time. 79 00:03:59,000 --> 00:04:02,800 I love Tom Kerridge and then John Torode, as well. 80 00:04:02,840 --> 00:04:04,080 I do like John Torode. 81 00:04:04,120 --> 00:04:06,040 Got a man crush! 82 00:04:08,560 --> 00:04:12,480 Ryan's up first - seafood paella with tempura squid 83 00:04:12,520 --> 00:04:14,240 and a parsley oil. 84 00:04:15,560 --> 00:04:17,880 Actually, there's probably a lot of skill on show here. 85 00:04:18,960 --> 00:04:22,600 Family favourite from holidays with my mum and dad in Spain. 86 00:04:22,640 --> 00:04:24,400 We used to always get a big pan of paella 87 00:04:24,440 --> 00:04:27,440 and then it just takes me back to that moment. 88 00:04:27,480 --> 00:04:31,120 The secret is get the saffron in, all the flavours of the garlic, 89 00:04:31,160 --> 00:04:34,000 paprika, and just let it stew away and soak up all that flavour. 90 00:04:35,560 --> 00:04:38,240 That squid - there's got to be a lovely, crisp batter 91 00:04:38,280 --> 00:04:39,400 round the outside. 92 00:04:41,520 --> 00:04:43,040 I'm a bit worried about my batter. 93 00:04:43,080 --> 00:04:45,720 It's not really crisp enough. It's just really oily, 94 00:04:45,760 --> 00:04:47,960 so I need to try and change it. 95 00:04:48,000 --> 00:04:50,320 Going to try and make it a bit thicker. 96 00:04:50,360 --> 00:04:52,480 Ryan, how are you getting on? Flapping a bit. 97 00:04:52,520 --> 00:04:53,560 What about you? 98 00:04:53,600 --> 00:04:55,280 Yeah, I think I'm all right. 99 00:04:56,920 --> 00:05:01,120 27-year-old Nikka grew up in the Philippines and now works 100 00:05:01,160 --> 00:05:01,400 27-year-old Nikka grew up in the Philippines and now works 101 00:05:01,440 --> 00:05:04,960 as an NHS neo-natal nurse in London. 102 00:05:05,000 --> 00:05:09,360 {\an8}I deal with babies who are quite sick and needing a bit more support. 103 00:05:09,400 --> 00:05:09,520 {\an8}I deal with babies who are quite sick and needing a bit more support. 104 00:05:09,560 --> 00:05:13,920 I love my job so very much, but I do love cooking. 105 00:05:13,960 --> 00:05:16,000 We had MasterChef in the Philippines. 106 00:05:16,040 --> 00:05:17,720 It was such a big thing. 107 00:05:17,760 --> 00:05:21,160 And then, when I came here, I did not realise that MasterChef 108 00:05:21,200 --> 00:05:25,240 could be within reach, so it's a dream come true already. 109 00:05:26,800 --> 00:05:30,840 Nikka is making for us pork belly adobo, served with garlic fried 110 00:05:30,880 --> 00:05:34,320 rice and atchara. I love the sound of this dish. 111 00:05:34,360 --> 00:05:38,240 It's a classic Filipino dish. We have it at least once a week. 112 00:05:38,280 --> 00:05:41,280 This is basically my family's version, but a little bit elevated, 113 00:05:41,320 --> 00:05:42,480 I'd like to think. 114 00:05:42,520 --> 00:05:44,360 I love pork belly. When it's cooked beautifully, 115 00:05:44,400 --> 00:05:46,720 it should be lovely and soft and fall apart. 116 00:05:46,760 --> 00:05:51,640 Adobo is putting it into vinegar, soy sauce and garlic, isn't it? 117 00:05:51,680 --> 00:05:51,840 Adobo is putting it into vinegar, soy sauce and garlic, isn't it? 118 00:05:51,880 --> 00:05:54,480 It's just a way of marinating it. 119 00:05:54,520 --> 00:05:56,680 NIKKA:It's special because, whenever I miss home, 120 00:05:56,720 --> 00:05:58,520 whenever I want some form of comfort, 121 00:05:58,560 --> 00:06:00,680 I put it on the plate in the form of adobo! 122 00:06:06,760 --> 00:06:08,400 Emma, how are you feeling? 123 00:06:08,440 --> 00:06:12,240 Fantastic, thank you for asking. 124 00:06:12,280 --> 00:06:16,400 Next up is 42-year-old property manager Emma from Glasgow, 125 00:06:16,440 --> 00:06:16,560 Next up is 42-year-old property manager Emma from Glasgow, 126 00:06:16,600 --> 00:06:20,160 who's been cooking since she was six-years-old. 127 00:06:20,200 --> 00:06:22,880 {\an8}My biggest inspiration for cooking is my grandma. 128 00:06:22,920 --> 00:06:24,440 She is 91. 129 00:06:24,480 --> 00:06:26,600 She's an incredible cook. 130 00:06:26,640 --> 00:06:29,560 Just about everything I cook has a little bit of a hint back 131 00:06:29,600 --> 00:06:30,840 to what she has taught me. 132 00:06:32,520 --> 00:06:33,880 What is it you're actually making? 133 00:06:33,920 --> 00:06:34,920 Persian chicken. 134 00:06:34,960 --> 00:06:36,560 Ooh, that sounds amazing! 135 00:06:36,600 --> 00:06:39,200 Doesn't it? Let's see what happens. 136 00:06:39,240 --> 00:06:41,480 I'm guessing here with this chicken stew 137 00:06:41,520 --> 00:06:43,520 is a kind of tagine sort of affair. 138 00:06:43,560 --> 00:06:46,600 I wouldn't be surprised if we don't see some saffron in it, 139 00:06:46,640 --> 00:06:49,400 some nuts in it, maybe some dried fruit in it. 140 00:06:49,440 --> 00:06:51,200 The chicken needs to be cooked really well. 141 00:06:51,240 --> 00:06:54,440 If it's going to be thighs, we need to have meat that just falls away. 142 00:06:56,320 --> 00:06:58,720 This is loosely based on something that my grandma's 143 00:06:58,760 --> 00:07:00,480 been making since 1954. 144 00:07:00,520 --> 00:07:04,440 She was a young bride and went to my grandpa's boss's house 145 00:07:04,480 --> 00:07:07,240 for dinner and they were Egyptian, so they made a kind of style 146 00:07:07,280 --> 00:07:09,480 of this stew and my grandma just started cooking it, 147 00:07:09,520 --> 00:07:11,840 and we've had it in the family for years. 148 00:07:11,880 --> 00:07:14,680 That spiced aubergine - aubergine can be really tough 149 00:07:14,720 --> 00:07:16,400 if it's not cooked properly, 150 00:07:16,440 --> 00:07:19,200 but using lots and lots of spices and flavourings in there, 151 00:07:19,240 --> 00:07:20,560 it could be elegant. 152 00:07:23,120 --> 00:07:26,520 OK, Ryan, you've got 15 minutes left. 15 minutes. Thanks a lot. 153 00:07:30,560 --> 00:07:32,760 Yes! This seems to be a bit better. 154 00:07:34,120 --> 00:07:35,680 Yeah. I think I'm happy with that. 155 00:07:35,720 --> 00:07:37,400 Let's get plated up. 156 00:07:37,440 --> 00:07:39,400 Yeah, I think so. Looks pretty. You're good. 157 00:07:40,520 --> 00:07:42,520 Hopefully, it'll taste OK. 158 00:07:42,560 --> 00:07:46,080 Yay! You're doing it. You're great. You've got this. 159 00:07:46,120 --> 00:07:48,600 This is the tempura squid going on now. 160 00:07:48,640 --> 00:07:50,600 I just need some parsley oil on there, going round. 161 00:07:52,920 --> 00:07:55,240 I'm happy. Deep breath. Breathe! 162 00:07:56,640 --> 00:07:57,920 Go on, Ryan! 163 00:07:57,960 --> 00:07:58,960 CHEERING 164 00:07:59,000 --> 00:08:00,840 That looks so good. Cheers, thanks. Amazing. 165 00:08:00,880 --> 00:08:02,800 Nice job! Cheers. 166 00:08:02,840 --> 00:08:04,720 So we know the standard now, don't we, yeah? 167 00:08:06,560 --> 00:08:07,560 Hello. 168 00:08:10,400 --> 00:08:13,760 Fire and security engineer Ryan's audition dish 169 00:08:13,800 --> 00:08:16,280 is seafood and chicken paella, 170 00:08:16,320 --> 00:08:18,520 topped with pan-fried king prawns, 171 00:08:18,560 --> 00:08:22,280 tempura squid and parsley oil. 172 00:08:22,320 --> 00:08:24,120 How did it go in there? Stressful. 173 00:08:25,240 --> 00:08:28,360 Really? I have to tell you, it smells good. Thanks. 174 00:08:33,120 --> 00:08:36,400 I think you've captured the flavour of the paella, with all that saffron 175 00:08:36,440 --> 00:08:39,480 and the spicy pork that comes from the chorizo. 176 00:08:39,520 --> 00:08:41,120 I think that's really good. 177 00:08:41,160 --> 00:08:43,800 But I find those prawns overcooked. 178 00:08:43,840 --> 00:08:45,280 They've gone dry for me, 179 00:08:45,320 --> 00:08:48,080 and they've gone really sort of cotton wool-like. 180 00:08:49,120 --> 00:08:51,720 There are a thousand ways of making a paella. 181 00:08:51,760 --> 00:08:54,760 I like yours. It's saucy, and that's how I like it. 182 00:08:54,800 --> 00:08:56,040 Rice is nicely cooked. 183 00:08:56,080 --> 00:08:57,960 Your tempura squid is perfect - 184 00:08:58,000 --> 00:09:01,160 light tempura batter, nice chew to the squid. 185 00:09:02,480 --> 00:09:04,320 Thanks a lot. Cheers, mate. 186 00:09:07,160 --> 00:09:10,840 I think you like this more than I do. Those prawns are dry. 187 00:09:11,920 --> 00:09:13,520 RYAN SIGHS 188 00:09:13,560 --> 00:09:17,200 As I was walking through the doors, my heart was pounding. 189 00:09:17,240 --> 00:09:18,720 My hands were shaking as well. 190 00:09:18,760 --> 00:09:20,200 I just couldn't believe it. 191 00:09:20,240 --> 00:09:21,600 I was like, "They're actually there." 192 00:09:27,440 --> 00:09:30,240 I'm quite confident with how this has turned out, 193 00:09:30,280 --> 00:09:32,280 but it's a coin toss at this point. 194 00:09:32,320 --> 00:09:34,360 Yeah, hopefully they like it. 195 00:09:34,400 --> 00:09:36,360 OK, Nikka, that's one minute to go. 196 00:09:36,400 --> 00:09:39,680 This will be the last thing and then it will be in their hands after. 197 00:09:43,640 --> 00:09:46,840 Good luck. Thank you. Gosh. 198 00:09:48,840 --> 00:09:49,800 Hello. Hi. 199 00:09:51,240 --> 00:09:56,040 NHS neo-natal nurse Nikka has cooked a pork belly adobo, 200 00:09:56,080 --> 00:09:56,200 NHS neo-natal nurse Nikka has cooked a pork belly adobo, 201 00:09:56,240 --> 00:10:00,480 a Filipino pork stew flavoured with soy sauce and vinegar, 202 00:10:00,520 --> 00:10:04,480 served with garlic fried rice and atchara, 203 00:10:04,520 --> 00:10:07,680 lightly pickled carrots, shallots and chillies. 204 00:10:12,000 --> 00:10:14,280 Your rice is beautifully done. 205 00:10:14,320 --> 00:10:17,920 There's a nuttiness to it, and there's so much garlic in there, 206 00:10:17,960 --> 00:10:21,760 it's almost hot, but it's not overpowering. It's perfect. 207 00:10:21,800 --> 00:10:23,000 I love your atchara. 208 00:10:23,040 --> 00:10:24,480 There's a light pickling on that, 209 00:10:24,520 --> 00:10:26,840 and there's ginger and there's chilli and there's heat. 210 00:10:26,880 --> 00:10:28,560 But it's very refreshing. 211 00:10:28,600 --> 00:10:31,360 But I've got bits of pork in there going a little dry, 212 00:10:31,400 --> 00:10:33,360 a little chewy. 213 00:10:33,400 --> 00:10:36,720 Nikka, I think you cooked your rice beautifully 214 00:10:36,760 --> 00:10:41,400 but your pork belly adobo, because you've got soy in there and vinegar, 215 00:10:41,440 --> 00:10:41,840 but your pork belly adobo, because you've got soy in there and vinegar, 216 00:10:41,880 --> 00:10:45,440 the flavour is very concentrated and quite salty. 217 00:10:47,520 --> 00:10:49,360 Nikka, thank you very much. 218 00:10:49,400 --> 00:10:50,400 Thank you. 219 00:10:55,360 --> 00:10:58,440 It was amazing having them critique my dish, but at the same time 220 00:10:58,480 --> 00:11:00,160 they said it was a bit salty, 221 00:11:00,200 --> 00:11:02,640 so quite nervous about that. 222 00:11:02,680 --> 00:11:04,400 I can breathe now. 223 00:11:06,520 --> 00:11:07,760 I think we're OK. 224 00:11:07,800 --> 00:11:10,720 I think just cobble it all together and keep my fingers crossed. 225 00:11:10,760 --> 00:11:12,760 So, chicken thigh. 226 00:11:16,000 --> 00:11:17,680 This is rose petals. 227 00:11:17,720 --> 00:11:20,720 Because everyone needs a bit of pink and sparkle. 228 00:11:20,760 --> 00:11:22,080 Done! 229 00:11:23,800 --> 00:11:27,680 That's so pretty, Emma. Wow. Well done, Emma. Good luck. 230 00:11:27,720 --> 00:11:29,040 Thank you. Thank you. 231 00:11:31,080 --> 00:11:35,160 Hello. Hello. Hello, hello. 232 00:11:35,200 --> 00:11:39,600 Property manager Emma has made her version of her grandma's Persian 233 00:11:39,640 --> 00:11:44,320 chicken stew, served with spiced aubergine rice, and a tomato filled 234 00:11:44,360 --> 00:11:44,760 chicken stew, served with spiced aubergine rice, and a tomato filled 235 00:11:44,800 --> 00:11:47,600 with a cucumber and pomegranate salad. 236 00:11:53,000 --> 00:11:55,560 I love that jammy onion. 237 00:11:55,600 --> 00:11:58,720 Sweet, sharp, dried apricot, rose petals. 238 00:11:58,760 --> 00:12:02,560 All the spices, including cinnamon. I think that's absolutely delicious. 239 00:12:02,600 --> 00:12:05,960 Sadly, the chicken's gone dry because you've kept it separate. 240 00:12:06,000 --> 00:12:08,840 Cooked in with those onions, I can just imagine 241 00:12:08,880 --> 00:12:11,080 it tastes absolutely delicious. 242 00:12:11,120 --> 00:12:12,680 Your tomato salad, 243 00:12:12,720 --> 00:12:16,760 I like the bite of the onion and the freshness of the pomegranate. 244 00:12:16,800 --> 00:12:21,440 But it seems strange to have a cold salad 245 00:12:21,480 --> 00:12:21,760 But it seems strange to have a cold salad 246 00:12:21,800 --> 00:12:23,720 with a hot rice dish. 247 00:12:23,760 --> 00:12:25,840 Thank you so much. Thank you. Thank you. 248 00:12:30,760 --> 00:12:35,880 I'm feeling, pffff, elated and devastated in equal measure. 249 00:12:35,920 --> 00:12:36,480 I'm feeling, pffff, elated and devastated in equal measure. 250 00:12:36,520 --> 00:12:39,280 Who dries out chicken? My grandma will kill me. 251 00:12:41,600 --> 00:12:43,080 Back in the kitchen, 252 00:12:43,120 --> 00:12:45,720 the next three competitors are under way. 253 00:12:47,640 --> 00:12:51,480 43-year-old Chris from Henley-on-Thames has been a circus 254 00:12:51,520 --> 00:12:56,160 performer for over 20 years and performs in London's West End. 255 00:12:56,200 --> 00:12:58,360 I'm a fire breather. 256 00:12:58,400 --> 00:13:00,880 I spend my life dressed as a pig, 257 00:13:00,920 --> 00:13:04,240 so I'm known onstage for being a pig 258 00:13:04,280 --> 00:13:06,080 that makes a mess with food. 259 00:13:06,120 --> 00:13:10,280 {\an8}My day job, usually, is eating and breathing fire, and cooking 260 00:13:10,320 --> 00:13:12,320 in the kitchen, I guess, still working with heat. 261 00:13:12,360 --> 00:13:13,600 So I'm happy with that. 262 00:13:13,640 --> 00:13:16,480 But cooking on the MasterChef kitchen, it is going to feel totally 263 00:13:16,520 --> 00:13:18,920 out my comfort zone. 264 00:13:18,960 --> 00:13:21,400 So I'm going to make steak and chips, but I'm going 265 00:13:21,440 --> 00:13:24,040 to reimagine it for MasterChef. 266 00:13:24,080 --> 00:13:28,120 Marinated fillet of beef with some Asian flavours, 267 00:13:28,160 --> 00:13:31,000 a smoked pomme puree and a red wine, 268 00:13:31,040 --> 00:13:33,440 port and five-spice gravy. 269 00:13:35,040 --> 00:13:39,120 Chris is promising a steak and chips, actually, without any chips. 270 00:13:39,160 --> 00:13:41,800 You can't do steak and chips and no chips! 271 00:13:41,840 --> 00:13:43,560 He's got steak and mash. 272 00:13:44,720 --> 00:13:47,960 I'm a fan of rare steak, but I'm going to go 273 00:13:48,000 --> 00:13:50,520 for a nice medium for the judges. 274 00:13:50,560 --> 00:13:53,400 I think they'll appreciate that. 275 00:13:53,440 --> 00:13:57,480 Chris is attempting what needs to be a very fine balancing act. 276 00:13:57,520 --> 00:14:02,000 Asian marinated fillet steak and smoked puree 277 00:14:02,040 --> 00:14:05,680 AND a red wine, port and five-spice jus. 278 00:14:05,720 --> 00:14:07,680 That's a lot going on there. 279 00:14:09,160 --> 00:14:11,120 At home, I cook for my boyfriend. 280 00:14:11,160 --> 00:14:15,200 He would say I'm a messy cook, but I'm getting better. 281 00:14:15,240 --> 00:14:17,320 I'm getting better at being tidy. 282 00:14:20,160 --> 00:14:22,280 Oh! The smell of it. 283 00:14:23,760 --> 00:14:27,320 40-year-old master coffee roaster Chariya grew 284 00:14:27,360 --> 00:14:29,680 up in northern Thailand and now lives 285 00:14:29,720 --> 00:14:32,680 with her fiance in Farnborough. 286 00:14:32,720 --> 00:14:35,680 Chariya is going to cook for us nam ngiao. 287 00:14:35,720 --> 00:14:38,920 Northern Thai curry with beef short ribs. 288 00:14:38,960 --> 00:14:42,600 There's a huge amount of work in this dish. 289 00:14:42,640 --> 00:14:46,240 {\an8}It's my grandad's favourite. I cook for him today. 290 00:14:49,120 --> 00:14:53,680 Thai food is not about pad thai, tom yum, red curry. 291 00:14:53,720 --> 00:14:56,520 No! No, no, no, no, no, no, no. 292 00:14:56,560 --> 00:14:58,320 It's a lot more than that. 293 00:15:01,560 --> 00:15:04,080 I'm wondering how she's going to cook beef short ribs. 294 00:15:04,120 --> 00:15:06,760 When I cook them, they're in the oven for two, three hours. 295 00:15:06,800 --> 00:15:08,920 So what's she going to use? A pressure cooker? 296 00:15:08,960 --> 00:15:13,360 If the pressure cooker doesn't work and the beef is not tender, 297 00:15:13,400 --> 00:15:15,960 then that is...that is going to be a disaster. 298 00:15:17,440 --> 00:15:20,560 Ta-da! Oh, that looks good. 299 00:15:20,600 --> 00:15:23,440 I've put 30 chilli in there. 300 00:15:23,480 --> 00:15:24,960 SHE LAUGHS 301 00:15:25,000 --> 00:15:26,600 It's going to be very hot. 302 00:15:26,640 --> 00:15:29,000 Look at the colour. It's so red. 303 00:15:31,760 --> 00:15:32,880 Mm! 304 00:15:32,920 --> 00:15:34,080 SHE LAUGHS 305 00:15:35,280 --> 00:15:37,480 Beetroot vermicelli rice noodles. 306 00:15:37,520 --> 00:15:40,800 Does that mean noodles flavoured with beetroot? 307 00:15:41,840 --> 00:15:44,360 It's a nice colour! It's so pink. 308 00:15:46,840 --> 00:15:51,440 If Chariya can make home-made noodles in the time that she's got, 309 00:15:51,480 --> 00:15:53,840 I'm going to be really impressed. 310 00:15:56,400 --> 00:15:58,160 I do think it's an apron-worthy dish. 311 00:15:58,200 --> 00:16:00,720 I mean, this garish orange one is lovely, but I would prefer 312 00:16:00,760 --> 00:16:02,000 a MasterChef one. 313 00:16:03,280 --> 00:16:08,320 25-year-old recruitment consultant Josh lives in Stratford-upon-Avon 314 00:16:08,360 --> 00:16:08,560 25-year-old recruitment consultant Josh lives in Stratford-upon-Avon 315 00:16:08,600 --> 00:16:11,280 and started cooking when he was at university. 316 00:16:11,320 --> 00:16:13,960 I remember when I first made a white sauce in front of my flatmates 317 00:16:14,000 --> 00:16:16,840 and they looked at me like I was some kind of wizard. 318 00:16:16,880 --> 00:16:21,160 Josh is making Scottish venison with pearl barley risotto, served 319 00:16:21,200 --> 00:16:25,120 with a haggis bonbon, asparagus puree and a red wine jus. 320 00:16:25,160 --> 00:16:28,800 It's so Scottish, it's waving the flag of St Andrew. 321 00:16:28,840 --> 00:16:31,600 I, myself, am not Scottish. However, my wife's family 322 00:16:31,640 --> 00:16:32,920 very much are. 323 00:16:32,960 --> 00:16:36,200 We got married earlier in the year, so I kind of wanted to do something 324 00:16:36,240 --> 00:16:38,360 kind of dedicated to them. 325 00:16:38,400 --> 00:16:41,400 I've been watching MasterChef for pretty much as long 326 00:16:41,440 --> 00:16:42,640 as I can remember. 327 00:16:42,680 --> 00:16:46,560 We even had a picture of Gregg up in my uni accommodation 328 00:16:46,600 --> 00:16:50,280 in the kitchen, kind of hovering over me while I was cooking. 329 00:16:50,320 --> 00:16:52,040 Don't tell John. I don't want them to think 330 00:16:52,080 --> 00:16:53,320 that I'm playing favourites. 331 00:16:53,360 --> 00:16:55,200 HE LAUGHS 332 00:16:55,240 --> 00:16:57,560 I love pear barley risotto. 333 00:16:57,600 --> 00:17:00,440 I think it's a great thing, as long as it's seasoned really well. 334 00:17:00,480 --> 00:17:02,480 Maybe some mushrooms in there. 335 00:17:02,520 --> 00:17:04,880 If I screw up pearl barley, I don't think I'll ever be able 336 00:17:04,920 --> 00:17:07,280 to look my wife's grandparents in the eyes again. 337 00:17:09,200 --> 00:17:10,920 Asparagus puree? 338 00:17:10,960 --> 00:17:14,200 Asparagus puree, to me, is like the odd one out there. 339 00:17:22,480 --> 00:17:24,240 OK, Chris, time to start plating. 340 00:17:24,280 --> 00:17:25,920 Great. Thank you. 341 00:17:32,640 --> 00:17:34,320 Moment of truth. 342 00:17:34,360 --> 00:17:35,680 HE LAUGHS 343 00:17:37,760 --> 00:17:39,200 I'm happy with that. 344 00:17:44,840 --> 00:17:46,960 That looks incredible, Chris. 345 00:17:49,760 --> 00:17:51,280 Hi. Hello, Chris. 346 00:17:54,120 --> 00:17:58,640 Circus performer Chris has marinated his beef fillet with soy sauce 347 00:17:58,680 --> 00:17:58,960 Circus performer Chris has marinated his beef fillet with soy sauce 348 00:17:59,000 --> 00:18:03,800 and sake, and served it on wilted cavolo nero with caramelised 349 00:18:03,840 --> 00:18:03,960 and sake, and served it on wilted cavolo nero with caramelised 350 00:18:04,000 --> 00:18:08,960 carrots, smoked pomme puree and a red wine, port and five-spice sauce. 351 00:18:09,000 --> 00:18:09,800 carrots, smoked pomme puree and a red wine, port and five-spice sauce. 352 00:18:11,640 --> 00:18:14,880 Have you got a butchered pig tattooed on your arm? I have. 353 00:18:14,920 --> 00:18:19,280 So I've spent my whole career dressed as a pig, performing fire 354 00:18:19,320 --> 00:18:19,680 So I've spent my whole career dressed as a pig, performing fire 355 00:18:19,720 --> 00:18:22,720 and fire-breathing, in circus, in a show in the West End. 356 00:18:22,760 --> 00:18:25,080 I mean, we've had some people in here before. 357 00:18:25,120 --> 00:18:27,560 I've never had a fire-breathing pig in here before! 358 00:18:27,600 --> 00:18:29,920 I'm surprised you've allowed me on. 359 00:18:29,960 --> 00:18:31,440 THEY LAUGH 360 00:18:38,080 --> 00:18:39,520 Your sauce is great. 361 00:18:39,560 --> 00:18:41,960 Sharp with red wine. Sweet with port. 362 00:18:42,000 --> 00:18:43,720 Love that Chinese five spice. 363 00:18:43,760 --> 00:18:45,200 I really like it. 364 00:18:45,240 --> 00:18:47,600 I like your carrots. They're really good. 365 00:18:47,640 --> 00:18:50,080 But because you marinated that beef, what's happened 366 00:18:50,120 --> 00:18:53,440 is when you've cooked it, it's starting to go slightly dry. 367 00:18:53,480 --> 00:18:56,000 Your mashed potato is absolutely splendid. 368 00:18:56,040 --> 00:18:59,720 It's really thick and creamy and it's completely lump free. 369 00:18:59,760 --> 00:19:02,400 But it lacks seasoning. 370 00:19:02,440 --> 00:19:04,440 Chris, it's been a pleasure to meet you. 371 00:19:04,480 --> 00:19:05,880 Thank you. Thank you. 372 00:19:09,840 --> 00:19:13,400 Everything inside me is just mixed-up emotions. 373 00:19:13,440 --> 00:19:17,000 It definitely was more scary leaving my food for John and Gregg 374 00:19:17,040 --> 00:19:18,960 than doing a show, for sure. 375 00:19:21,520 --> 00:19:23,280 Right. Let's do this. 376 00:19:25,400 --> 00:19:26,840 This is the rice noodle. 377 00:19:26,880 --> 00:19:29,960 We're going to serve next to the curry. 378 00:19:30,000 --> 00:19:33,240 Some fresh coriander. All done. Good luck. 379 00:19:33,280 --> 00:19:36,120 Thank you. It's very heavy. 380 00:19:36,160 --> 00:19:39,160 Hiya! Hiya! 381 00:19:39,200 --> 00:19:43,720 Chariya's audition dish is nam ngiao, a northern Thai beef 382 00:19:43,760 --> 00:19:46,600 short rib curry served with home-made beetroot 383 00:19:46,640 --> 00:19:48,640 vermicelli rice noodles, crispy 384 00:19:48,680 --> 00:19:52,840 chicken skin and a beetroot coral tuille. 385 00:19:52,880 --> 00:19:57,240 Chariya, I really like what you're trying to do with presentation. 386 00:19:57,280 --> 00:19:57,600 Chariya, I really like what you're trying to do with presentation. 387 00:19:57,640 --> 00:20:01,520 I feel as though you have probably done a little bit too much. 388 00:20:01,560 --> 00:20:02,880 Yep. 389 00:20:06,600 --> 00:20:08,680 Oh! Is that too hot for you? Sorry! 390 00:20:08,720 --> 00:20:11,640 No, it's fine. Cor! 391 00:20:11,680 --> 00:20:14,800 The short rib is melting in the mouth and falling apart. 392 00:20:14,840 --> 00:20:16,560 Your rice noodles are lovely. 393 00:20:16,600 --> 00:20:19,880 They've got a nice little crunch to them, but I think them being pink 394 00:20:19,920 --> 00:20:21,960 is a little bit unusual. 395 00:20:22,000 --> 00:20:24,960 You've done a huge amount of work in here. 396 00:20:25,000 --> 00:20:27,960 I think it's really good. I think it's a really good dish. 397 00:20:28,000 --> 00:20:30,320 That broth. My word. 398 00:20:30,360 --> 00:20:32,680 I don't know whether you noticed, but I can't keep my spoon 399 00:20:32,720 --> 00:20:34,520 out of there. There's a real sweetness. 400 00:20:34,560 --> 00:20:37,520 It goes very salty. It is hot as well. 401 00:20:37,560 --> 00:20:39,960 And sour. It's really quite lovely. 402 00:20:40,000 --> 00:20:42,000 That's powerful. Thank you. 403 00:20:46,400 --> 00:20:48,160 I think it looks odd. 404 00:20:48,200 --> 00:20:49,800 Tastes good. Tastes great. 405 00:20:49,840 --> 00:20:51,680 I'm convinced that lady can cook. 406 00:20:53,080 --> 00:20:55,000 That was very good. 407 00:20:55,040 --> 00:20:58,000 Oh, my God. I can't believe I'm here. 408 00:20:58,040 --> 00:21:01,920 However, I think they are right about the pink noodle. Yeah. 409 00:21:05,880 --> 00:21:07,560 OK. Josh, that's five minutes remaining. 410 00:21:07,600 --> 00:21:08,880 Thank you very much. 411 00:21:08,920 --> 00:21:11,640 Oh, my venison is still in the sous vide machine. 412 00:21:12,920 --> 00:21:14,200 Come on. 413 00:21:24,000 --> 00:21:26,000 Right, Josh, it's time to go. 414 00:21:26,040 --> 00:21:27,440 Thank you. 415 00:21:28,880 --> 00:21:31,480 Good job. That looks fab. Well done. 416 00:21:34,120 --> 00:21:37,000 That's an apron. Definitely. That's an apron. 417 00:21:37,040 --> 00:21:38,400 Okey dokey. 418 00:21:41,160 --> 00:21:45,520 Recruitment consultant Josh has served Scottish venison, 419 00:21:45,560 --> 00:21:45,760 Recruitment consultant Josh has served Scottish venison, 420 00:21:45,800 --> 00:21:50,360 seasoned in wild mushroom powder, with a haggis bonbon, asparagus 421 00:21:50,400 --> 00:21:54,800 puree, mushroom and bacon pearl barley risotto topped with grilled 422 00:21:54,840 --> 00:21:55,120 puree, mushroom and bacon pearl barley risotto topped with grilled 423 00:21:55,160 --> 00:21:58,400 asparagus and a red wine sauce. 424 00:21:59,200 --> 00:22:02,720 Tell me why asparagus puree is a family favourite. 425 00:22:02,760 --> 00:22:04,960 It's a very beige dish without a little bit of colour 426 00:22:05,000 --> 00:22:06,120 and freshness on there. 427 00:22:06,160 --> 00:22:08,480 I'm colour-blind, so I can't really tell where my dish is. 428 00:22:08,520 --> 00:22:11,200 So it was some feedback from my wife that I needed some extra 429 00:22:11,240 --> 00:22:13,680 colour on there. What colours can't you see? 430 00:22:13,720 --> 00:22:16,360 Most of them. I'm pretty good with orange, though. 431 00:22:22,040 --> 00:22:26,760 Venison, really nicely cooked. Pink, and a really nice seasoning 432 00:22:26,800 --> 00:22:26,920 Venison, really nicely cooked. Pink, and a really nice seasoning 433 00:22:26,960 --> 00:22:31,040 around the outside that is peppery. Your pearl barley, it's got 434 00:22:31,080 --> 00:22:32,800 just the right amount of give. 435 00:22:32,840 --> 00:22:34,600 There are good mushrooms in there. 436 00:22:34,640 --> 00:22:37,800 There's good work on here, my friend. 437 00:22:37,840 --> 00:22:42,240 You've captured the flavour, the essence and the beauty of venison 438 00:22:42,280 --> 00:22:42,800 You've captured the flavour, the essence and the beauty of venison 439 00:22:42,840 --> 00:22:45,080 with a really magical touch. 440 00:22:45,120 --> 00:22:48,440 I think this is absolutely brilliant. 441 00:22:48,480 --> 00:22:51,880 You've got a fine asparagus puree I didn't want to like. 442 00:22:51,920 --> 00:22:55,920 And I think your sauce is a very, very good sauce for an amateur cook. 443 00:22:55,960 --> 00:22:59,960 It's got a really lovely richness of meat stock and the sweet 444 00:23:00,000 --> 00:23:01,440 sharpness of wine. 445 00:23:03,320 --> 00:23:05,680 Thanks a lot. You did good, mate. Thank you. See you later. 446 00:23:05,720 --> 00:23:06,680 See you later. 447 00:23:10,040 --> 00:23:12,640 I'm amazed. I think that's probably the best plate of venison 448 00:23:12,680 --> 00:23:15,080 I've had on MasterChef in probably a decade. 449 00:23:15,120 --> 00:23:17,360 That young fella has got talent. 450 00:23:19,280 --> 00:23:21,320 I'm over the moon. 451 00:23:21,360 --> 00:23:24,240 I'm not sure whether to laugh or cry or do both at the same time. 452 00:23:24,280 --> 00:23:26,200 I don't think that could have gone better. 453 00:23:26,240 --> 00:23:27,880 Really amazing to hear. 454 00:23:31,360 --> 00:23:35,720 It's now down to the final three auditionees to win an apron. 455 00:23:39,160 --> 00:23:42,520 38-year-old tree surgeon Fabio is originally 456 00:23:42,560 --> 00:23:45,160 from Newcastle upon Tyne. 457 00:23:45,200 --> 00:23:49,280 He grew up surrounded by food, as his Italian-born dad was a chef. 458 00:23:49,320 --> 00:23:49,960 He grew up surrounded by food, as his Italian-born dad was a chef. 459 00:23:50,000 --> 00:23:54,000 {\an8}My father is from Palermo in Sicily, so he came over in the '70s, 460 00:23:54,040 --> 00:23:56,640 when the Italian food boom was, like, kicking right off. 461 00:23:56,680 --> 00:23:59,800 So that's really dictated my culinary world. 462 00:24:01,720 --> 00:24:05,120 Fabio, a braised shin of beef in a red wine sauce. 463 00:24:05,160 --> 00:24:08,720 Absolutely fabulous. Speaks to my inner depth. 464 00:24:10,400 --> 00:24:14,240 My earliest memory, I would say, would be going to Sicily as a child. 465 00:24:14,280 --> 00:24:18,600 And my Sicilian grandmother was just the typical Italian nonna. 466 00:24:18,640 --> 00:24:22,680 She would make pasta with one hand whilst frying something in the other 467 00:24:22,720 --> 00:24:24,240 hand and having a conversation. 468 00:24:24,280 --> 00:24:27,240 And so it was just, like, the theatre of all of that, I was always 469 00:24:27,280 --> 00:24:29,680 surrounded by it, you know? 470 00:24:29,720 --> 00:24:33,240 Braised shin of beef in an hour and 20 minutes? 471 00:24:33,280 --> 00:24:34,400 Not easy. 472 00:24:34,440 --> 00:24:37,280 If you don't cook a shin of beef properly, all that fat that's 473 00:24:37,320 --> 00:24:40,560 in there is going to be in hard, chewy lumps. 474 00:24:42,160 --> 00:24:45,320 A great pomme puree, free of lumps, really well seasoned. 475 00:24:45,360 --> 00:24:46,800 There's roasted celeriac. 476 00:24:46,840 --> 00:24:48,880 When you cut into it, you get that lovely nuttiness 477 00:24:48,920 --> 00:24:50,600 that comes with it. 478 00:24:50,640 --> 00:24:53,800 Now, here's the odd one out. A minted pea puree. 479 00:24:53,840 --> 00:24:56,640 Lamb, yes. Beef, never had it before. 480 00:25:00,320 --> 00:25:02,240 Spot-on. 481 00:25:02,280 --> 00:25:05,040 Hey, I can take a big, deep breath a little bit more now. 482 00:25:05,080 --> 00:25:06,520 HE LAUGHS 483 00:25:08,000 --> 00:25:12,400 Also competing for an apron is 30-year-old fashion and textiles 484 00:25:12,440 --> 00:25:13,880 artist Anurita. 485 00:25:15,600 --> 00:25:20,040 She moved to Bristol five years ago from Lucknow in northern India. 486 00:25:20,080 --> 00:25:20,160 She moved to Bristol five years ago from Lucknow in northern India. 487 00:25:20,200 --> 00:25:21,880 Anurita's making for us 488 00:25:21,920 --> 00:25:26,240 galaoti kebabs with laccha paratha, a carrot, cucumber and pomegranate 489 00:25:26,280 --> 00:25:26,600 galaoti kebabs with laccha paratha, a carrot, cucumber and pomegranate 490 00:25:26,640 --> 00:25:29,360 salad and a peanut chilli chutney. 491 00:25:29,400 --> 00:25:31,400 I'm really excited about this. 492 00:25:31,440 --> 00:25:35,680 {\an8}Galaoti kebabs basically means "melt-in-your-mouth kebabs", and I 493 00:25:35,720 --> 00:25:39,240 {\an8}grew up in a vegetarian family, so my mum made 494 00:25:39,280 --> 00:25:41,080 {\an8}a vegetarian version of this. 495 00:25:41,120 --> 00:25:43,240 So it's melt-in-your-mouth vegetarian kebabs 496 00:25:43,280 --> 00:25:45,960 that I'm making today. 497 00:25:46,000 --> 00:25:49,400 Those kebabs, she's doing them with red kidney beans. 498 00:25:49,440 --> 00:25:52,840 Trying to get the kebabs to stick together and be moist, 499 00:25:52,880 --> 00:25:54,520 because beans are dry. 500 00:25:54,560 --> 00:25:56,720 So she's got her work cut out. 501 00:25:58,160 --> 00:26:01,960 It means a lot to me because it's my family's favourite dish. 502 00:26:02,000 --> 00:26:04,680 All of us live in a different city, and I live abroad. 503 00:26:04,720 --> 00:26:07,800 So whenever we get together, this is the first meal 504 00:26:07,840 --> 00:26:11,040 that we have together as a family. 505 00:26:11,080 --> 00:26:14,480 I've got a really beautiful-looking dish in my head, and I've got 506 00:26:14,520 --> 00:26:17,120 a little doodle over there, and I'm hoping 507 00:26:17,160 --> 00:26:19,000 that I present it that way. 508 00:26:20,920 --> 00:26:23,720 Make the parathas, please, a little bit fluffy 509 00:26:23,760 --> 00:26:27,760 because I would really like to wipe those across a plate. 510 00:26:27,800 --> 00:26:29,600 The way it's been folded, 511 00:26:29,640 --> 00:26:33,680 it's going to create a lot of layers in between, and then it goes 512 00:26:33,720 --> 00:26:36,200 really well with the kebabs. 513 00:26:36,240 --> 00:26:38,520 Peanut and chilli chutney. That's a new one on me, 514 00:26:38,560 --> 00:26:40,720 but I like the sound of that a lot. 515 00:26:40,760 --> 00:26:44,000 I would love to get an apron today, and I'm hoping my dish 516 00:26:44,040 --> 00:26:45,600 might help me get one. 517 00:26:46,880 --> 00:26:48,440 Let's see how it goes. 518 00:26:51,600 --> 00:26:55,560 How are you doing, Robin? I'm doing good, thanks, guys. 519 00:26:55,600 --> 00:27:00,080 Last to audition is 28-year-old child's rights officer Robin, 520 00:27:00,120 --> 00:27:00,200 Last to audition is 28-year-old child's rights officer Robin, 521 00:27:00,240 --> 00:27:03,280 who spent his childhood living in Italy. 522 00:27:03,320 --> 00:27:04,760 Robin is cooking for us 523 00:27:04,800 --> 00:27:08,120 hazelnut and charcoal pastry tart filled with a salted caramel 524 00:27:08,160 --> 00:27:12,440 and baked chocolate mousse, served with milk crumb and milk ice cream. 525 00:27:12,520 --> 00:27:16,000 Mate, I don't know whether to eat this or bath in it, because right 526 00:27:16,040 --> 00:27:17,960 now, this just sounds delicious. 527 00:27:21,080 --> 00:27:23,280 Chocolate and hazelnuts - flavour of my childhood. 528 00:27:23,320 --> 00:27:24,880 Hazelnuts grew in my garden. 529 00:27:24,920 --> 00:27:28,040 But for me, it's all about chocolate squares. 530 00:27:28,080 --> 00:27:29,600 My family's favourite cereal. 531 00:27:31,680 --> 00:27:33,360 {\an8}I have so many memories of waking up, 532 00:27:33,400 --> 00:27:35,600 {\an8}jumping out of bed, rushing down the stairs 533 00:27:35,640 --> 00:27:38,040 {\an8}to try and get the cereals before my brother and sister, 534 00:27:38,080 --> 00:27:40,080 {\an8}try and get the last bowl of chocolate squares. 535 00:27:43,320 --> 00:27:44,360 The tart shells, 536 00:27:44,400 --> 00:27:47,680 it's all made out of a hazelnut and activated charcoal pastry. 537 00:27:47,720 --> 00:27:49,440 That grey charcoal doesn't have flavour, 538 00:27:49,480 --> 00:27:51,000 but it definitely adds colour. 539 00:27:51,040 --> 00:27:52,600 Charcoal pastry. 540 00:27:52,640 --> 00:27:55,520 I've played this well. (INDISTINCT) 541 00:27:57,440 --> 00:27:58,880 He's got to make the tart first, 542 00:27:58,920 --> 00:28:00,200 then blind bake it, 543 00:28:00,240 --> 00:28:03,160 then he's got to put the actual mousse in there and bake it again. 544 00:28:03,200 --> 00:28:06,840 This is technically demanding pastry work. 545 00:28:06,880 --> 00:28:09,720 I'm really impressed by Robin's ambition. 546 00:28:09,760 --> 00:28:11,440 Fingers crossed, right? 547 00:28:14,040 --> 00:28:15,240 Milk ice cream. 548 00:28:15,280 --> 00:28:17,200 Delicious, but got to be really careful 549 00:28:17,240 --> 00:28:18,440 it doesn't go icy. 550 00:28:18,480 --> 00:28:19,760 John, 551 00:28:19,800 --> 00:28:24,640 this has got the makings of something absolutely delicious. 552 00:28:24,720 --> 00:28:26,080 Oh, beautiful. 553 00:28:26,120 --> 00:28:27,520 Oh, it tastes so good! 554 00:28:27,560 --> 00:28:28,600 I'm happy. 555 00:28:28,640 --> 00:28:30,600 There we go. Oh, my God, it's good. 556 00:28:37,000 --> 00:28:39,120 OK, Fabio, that's three minutes left. 557 00:28:39,160 --> 00:28:40,320 OK. 558 00:28:40,360 --> 00:28:43,040 I'm just trying to present it as nice as I can, 559 00:28:43,080 --> 00:28:45,920 so I'm just going to dot the celeriac around the outside, 560 00:28:45,960 --> 00:28:47,760 braised beef shin. 561 00:28:47,800 --> 00:28:49,960 I'm happy with it. It's beautifully tender. 562 00:28:51,480 --> 00:28:53,320 OK, good to go. 563 00:28:55,160 --> 00:28:56,800 Go, Fabio. 564 00:29:00,600 --> 00:29:02,960 Looks so good, so good. 565 00:29:06,360 --> 00:29:08,800 Hi, Fabio. How you doing? Hey, John. 566 00:29:08,840 --> 00:29:13,080 Tree surgeon Fabio has braised his shin of beef in a red wine sauce 567 00:29:13,120 --> 00:29:14,480 Tree surgeon Fabio has braised his shin of beef in a red wine sauce 568 00:29:14,520 --> 00:29:16,560 and served it with pomme puree, 569 00:29:16,600 --> 00:29:18,160 roasted celeriac, 570 00:29:18,200 --> 00:29:20,640 and a mint and pea puree. 571 00:29:26,640 --> 00:29:29,400 With the time you've had, you've cooked this beef nicely. 572 00:29:29,440 --> 00:29:32,080 It's soft enough, and it's got an almost heavy sweetness 573 00:29:32,120 --> 00:29:33,200 of that red wine. 574 00:29:33,240 --> 00:29:34,640 Nice, it's good. 575 00:29:34,680 --> 00:29:36,280 I also like your sauce. 576 00:29:36,320 --> 00:29:38,280 It's getting fruitiness to it as well. 577 00:29:38,320 --> 00:29:39,600 It's got body. 578 00:29:40,720 --> 00:29:43,360 Your mashed potato, lovely and fine, well seasoned. 579 00:29:43,400 --> 00:29:46,160 Your beef and the gravy I think is wonderful. 580 00:29:46,200 --> 00:29:48,600 The pea puree is frivolous. 581 00:29:48,640 --> 00:29:50,160 What am I going to do with that? 582 00:29:50,200 --> 00:29:51,880 There's not enough celeriac 583 00:29:51,920 --> 00:29:53,200 and there's not enough peas, 584 00:29:53,240 --> 00:29:55,720 so the whole thing is not balanced. 585 00:29:55,760 --> 00:29:57,760 Thanks a lot, guys, I'll take all of that on board. 586 00:30:01,560 --> 00:30:03,080 I'd love to go to his house to eat 587 00:30:03,120 --> 00:30:05,400 because I think the heart of this is good. 588 00:30:08,360 --> 00:30:10,720 It was pretty overwhelming, the whole experience. 589 00:30:10,760 --> 00:30:13,320 I'm glad I got the first meal sort of done and dusted 590 00:30:13,360 --> 00:30:15,760 and it wasn't a disaster, so I'll take it. 591 00:30:15,800 --> 00:30:17,520 HE CHUCKLES 592 00:30:20,520 --> 00:30:22,520 We've only got a few minutes remaining. 593 00:30:23,760 --> 00:30:27,680 One wrong move and it's going to all fall apart. 594 00:30:29,920 --> 00:30:32,400 It's looking so good, Anurita. 595 00:30:32,440 --> 00:30:34,400 I love the colours, they look gorgeous. 596 00:30:34,440 --> 00:30:37,440 Anurita, looks amazing. Anurita, enjoy. 597 00:30:43,920 --> 00:30:47,120 Fashion and textiles artist Anurita's audition dish 598 00:30:47,160 --> 00:30:50,160 is vegetarian galouti kebabs 599 00:30:50,200 --> 00:30:52,120 made with red kidney beans, 600 00:30:52,160 --> 00:30:54,400 served with laccha paratha, 601 00:30:54,440 --> 00:30:56,000 layered flatbread, 602 00:30:56,040 --> 00:30:58,280 a peanut and chilli chutney, 603 00:30:58,320 --> 00:31:00,000 and a salad of cucumber, 604 00:31:00,040 --> 00:31:01,720 carrot and pomegranate. 605 00:31:05,760 --> 00:31:09,640 These little kebabs with the beans aren't dry in any way at all. 606 00:31:09,680 --> 00:31:11,640 And in there you've got a little bit of chilli. 607 00:31:11,680 --> 00:31:15,240 There's lots and lots of spice, there's cumin, there's coriander. 608 00:31:15,280 --> 00:31:17,400 These little parathas all layered together 609 00:31:17,440 --> 00:31:20,080 and crispy on the outside and soft on the inside. 610 00:31:20,120 --> 00:31:21,640 I think that's really good. 611 00:31:21,680 --> 00:31:23,520 My issue with this dish 612 00:31:23,560 --> 00:31:26,600 is simply I want more of this peanut chutney 613 00:31:26,640 --> 00:31:28,000 and more of the salad 614 00:31:28,040 --> 00:31:30,480 because I'm left with so much of this kebab. 615 00:31:31,840 --> 00:31:34,320 I like this. I think you've conjured up some good flavours here 616 00:31:34,360 --> 00:31:35,880 and some interesting textures, 617 00:31:35,920 --> 00:31:38,920 but I think we could have a better-looking dish somehow. 618 00:31:40,640 --> 00:31:43,320 Anurita, thanks very much. Thank you. Thank you, thanks a lot. 619 00:31:48,680 --> 00:31:50,240 Very relieved. 620 00:31:50,280 --> 00:31:52,600 I'm pretty hopeful that I would get an apron. 621 00:31:52,640 --> 00:31:55,640 And I hope I don't embarrass myself by saying this now and then 622 00:31:55,680 --> 00:31:57,320 end up not getting an apron. 623 00:32:00,040 --> 00:32:01,760 OK, ten minutes left. 624 00:32:04,120 --> 00:32:05,320 We got this. 625 00:32:05,360 --> 00:32:07,880 Right, this is a delicate process. 626 00:32:09,320 --> 00:32:10,760 That looks perfect, Robin. 627 00:32:10,800 --> 00:32:13,480 Yeah, well done with that pastry. So good. 628 00:32:13,520 --> 00:32:15,080 Very happy. 629 00:32:16,680 --> 00:32:18,760 That's it and then I've just got to do one last thing. 630 00:32:22,160 --> 00:32:23,840 Fabulous. Well done. 631 00:32:29,040 --> 00:32:31,520 I'm bringing you dessert. Good man. 632 00:32:31,560 --> 00:32:35,480 Inspired by his favourite hazelnut and chocolate cereal, 633 00:32:35,520 --> 00:32:37,320 child's rights officer Robin 634 00:32:37,360 --> 00:32:40,240 has made a hazelnut and charcoal pastry tart, 635 00:32:40,280 --> 00:32:44,160 filled with salted caramel and baked chocolate mousse, 636 00:32:44,200 --> 00:32:47,960 served with a milk crumb and a milk ice cream. 637 00:32:50,880 --> 00:32:53,520 So this is inspired by a bowl of cereal. 638 00:32:53,560 --> 00:32:56,320 Damn straight. Mate, I think it's a great idea. 639 00:32:56,360 --> 00:32:58,880 I need to tell you, I think your pastry is too thick, 640 00:32:58,920 --> 00:33:00,240 just from looking at it. 641 00:33:05,840 --> 00:33:07,920 What I thought was thick pastry, 642 00:33:07,960 --> 00:33:10,640 it just disappears in your mouth like a powder puff. 643 00:33:10,680 --> 00:33:12,960 I like your little baked mousse, 644 00:33:13,000 --> 00:33:15,240 almost like a top of a chocolate fondant, 645 00:33:15,280 --> 00:33:18,520 crispy across the top, slightly bitter with the chocolate, 646 00:33:18,560 --> 00:33:20,960 a little bit of sweetness running through it as well. 647 00:33:21,000 --> 00:33:24,240 Your milk crumb underneath gives you crunch like a breakfast cereal. 648 00:33:25,440 --> 00:33:27,400 I find that delicious, my friend. 649 00:33:27,440 --> 00:33:29,960 Oh. Milk ice cream, not too sweet. 650 00:33:30,000 --> 00:33:32,480 Gold leaf on the top, that's a little bit of luxury. 651 00:33:32,520 --> 00:33:34,400 Chocolate tart, caramel in there 652 00:33:34,440 --> 00:33:36,400 has stayed gooey, hasn't gone hard. 653 00:33:36,440 --> 00:33:38,240 Really light pastry. 654 00:33:38,280 --> 00:33:39,800 John's enjoying it, 655 00:33:39,840 --> 00:33:41,240 I'm enjoying it. 656 00:33:41,280 --> 00:33:42,560 This is good, good work. 657 00:33:48,640 --> 00:33:50,280 Mr Wallace, Robin can cook. 658 00:33:50,320 --> 00:33:52,360 That's a good dish. Really good dish. 659 00:33:53,960 --> 00:33:55,200 I'm feeling good. 660 00:33:55,240 --> 00:33:56,640 I feel like I need to go 661 00:33:56,680 --> 00:33:58,800 and have a cold shower and wake up a little bit. 662 00:33:58,840 --> 00:34:00,160 I don't know, I'm in a dream. 663 00:34:02,680 --> 00:34:04,720 We've actually seen some brilliant cooks today. 664 00:34:04,760 --> 00:34:07,720 There's a couple of dishes here that you and I both stood back and went, 665 00:34:07,760 --> 00:34:09,320 "Wow, you've really got talent." 666 00:34:09,360 --> 00:34:10,880 Picking three, that's tricky. 667 00:34:10,920 --> 00:34:12,120 I've got about six. 668 00:34:22,360 --> 00:34:26,240 What an incredible mix of food and flavours and techniques, 669 00:34:26,280 --> 00:34:29,280 and fantastic food from all around the world. 670 00:34:29,320 --> 00:34:31,360 So thank you very much indeed. 671 00:34:34,600 --> 00:34:36,600 In a heat with some great cookery, 672 00:34:36,640 --> 00:34:41,040 we thought there were two absolutely outstanding dishes. 673 00:34:41,080 --> 00:34:41,560 we thought there were two absolutely outstanding dishes. 674 00:34:43,920 --> 00:34:46,720 The contestant getting the first apron is... 675 00:34:49,520 --> 00:34:50,560 ..it's Robin. 676 00:34:52,280 --> 00:34:53,960 Congratulations, sir. 677 00:34:54,000 --> 00:34:55,480 Outstanding. Thanks. 678 00:34:59,040 --> 00:35:01,320 Second apron... 679 00:35:05,160 --> 00:35:06,520 ..Josh. 680 00:35:09,120 --> 00:35:11,200 Thank you. Well done, my friend. 681 00:35:15,520 --> 00:35:19,000 The contestant getting the third apron is... 682 00:35:24,960 --> 00:35:26,240 ..Chariya. 683 00:35:30,080 --> 00:35:32,160 Chariya, Josh, 684 00:35:32,200 --> 00:35:34,160 Robin, congratulations. 685 00:35:34,200 --> 00:35:36,240 Come and get your aprons. Congratulations. 686 00:35:36,280 --> 00:35:38,360 Well done, well done, well done. Thank you. 687 00:35:38,400 --> 00:35:39,760 Very good. 688 00:35:44,360 --> 00:35:46,080 Oh, my God. 689 00:35:46,120 --> 00:35:48,160 Well done, well done, well done, well done. 690 00:35:48,200 --> 00:35:49,600 Big hug. 691 00:35:49,640 --> 00:35:51,600 I can't believe it! I know! 692 00:35:54,160 --> 00:35:55,640 Oh! Is it flattering? 693 00:35:55,680 --> 00:35:57,120 Oh, you look gorgeous. 694 00:35:57,160 --> 00:35:59,640 So do you, Josh, so do you, Chariya. 695 00:36:02,480 --> 00:36:05,160 Now put any disappointment behind you. 696 00:36:05,200 --> 00:36:07,000 This isn't the end of the road. 697 00:36:07,040 --> 00:36:10,160 There are four aprons up for grabs. 698 00:36:10,200 --> 00:36:14,600 That does mean, unfortunately, two of you are not going to make it. 699 00:36:15,960 --> 00:36:18,720 We have laid out for you an incredible 700 00:36:18,760 --> 00:36:20,800 selection of ingredients, 701 00:36:20,840 --> 00:36:24,080 so you can make whatever you like. 702 00:36:25,720 --> 00:36:28,840 Draw on your experience and the things that you know. 703 00:36:28,880 --> 00:36:30,600 Show us a bit of skill. 704 00:36:30,640 --> 00:36:32,840 Show us a bit of potential. 705 00:36:32,880 --> 00:36:35,800 You'll have one hour and 15 minutes to cook for us 706 00:36:35,840 --> 00:36:37,280 an extraordinary plate of food. 707 00:36:37,320 --> 00:36:39,200 Ladies and gentlemen, up you come. 708 00:36:45,040 --> 00:36:47,400 It's a bit like doing your weekly food shop, 709 00:36:47,440 --> 00:36:50,680 but it's great and better quality. 710 00:36:50,720 --> 00:36:52,680 I'm used to winging it, to be honest, 711 00:36:52,720 --> 00:36:55,120 so this might be a good thing for me. 712 00:36:55,160 --> 00:36:57,760 I'm just going to make it up and hope for the best. 713 00:37:00,200 --> 00:37:02,880 We have got an amazing selection of ingredients here. 714 00:37:02,920 --> 00:37:04,600 There's mushrooms and tofu. 715 00:37:04,640 --> 00:37:06,240 There's chillies. 716 00:37:06,280 --> 00:37:07,560 Mackerel. 717 00:37:07,600 --> 00:37:08,800 Prawns. 718 00:37:08,840 --> 00:37:10,000 Racks of lamb. 719 00:37:10,040 --> 00:37:12,160 The world is their oyster. 720 00:37:12,200 --> 00:37:14,880 This is not a round to experiment. 721 00:37:14,920 --> 00:37:18,880 This is an invention round, taking ideas and things they already know 722 00:37:18,920 --> 00:37:21,880 and applying them to one great plate of food. 723 00:37:21,920 --> 00:37:23,800 I really like Thai flavours, 724 00:37:23,840 --> 00:37:27,160 so hopefully, I can get some of that on the plate today. 725 00:37:33,800 --> 00:37:37,880 In the last announcement of aprons, I had this impending doom 726 00:37:37,920 --> 00:37:39,360 stuck in my chest 727 00:37:39,400 --> 00:37:42,400 and waiting for either a yes or a no, 728 00:37:42,440 --> 00:37:44,600 so I'm ready to get an apron. 729 00:37:47,560 --> 00:37:49,200 What are you making for us, my friend? 730 00:37:49,240 --> 00:37:51,920 Thai-inspired king prawn. 731 00:37:51,960 --> 00:37:55,320 Sort of a stir-fry on top of a vermicelli noodle. 732 00:37:55,360 --> 00:37:57,360 What will this dish tell us about you? 733 00:37:57,400 --> 00:38:00,080 It's to do with my love of travelling. 734 00:38:00,120 --> 00:38:02,560 So spending a month in Thailand kick boxing, 735 00:38:02,600 --> 00:38:06,080 I became obsessed with Thai food and Thai flavours. 736 00:38:06,120 --> 00:38:07,960 Fire breathing, kick boxing. 737 00:38:08,000 --> 00:38:10,040 What is it with you and physical activity? 738 00:38:10,080 --> 00:38:11,440 I just love it. 739 00:38:11,480 --> 00:38:13,760 Originally, I trained in dance 740 00:38:13,800 --> 00:38:16,000 and realised it was the wrong career for me, 741 00:38:16,040 --> 00:38:18,280 so decided to run away with the circus 742 00:38:18,320 --> 00:38:21,160 and then I became a much happier person from that, so... 743 00:38:23,680 --> 00:38:26,640 Chris, he's got to cook the prawns really well so they're nice and 744 00:38:26,680 --> 00:38:27,880 soft and they're not dry. 745 00:38:27,920 --> 00:38:30,640 The noodles need to be free flowing and coated in lots of sauce. 746 00:38:31,760 --> 00:38:35,120 I want lots and lots of herbs in there and lots and lots of chilli 747 00:38:35,160 --> 00:38:36,680 to give it bags of flavour. 748 00:38:36,720 --> 00:38:38,880 At the end of the day, those noodles are bland. 749 00:38:41,840 --> 00:38:44,840 I want to show them that I could make something sweet as well, 750 00:38:44,880 --> 00:38:49,560 so seeing berries and mascarpone cheese and all the nice things 751 00:38:49,600 --> 00:38:49,720 so seeing berries and mascarpone cheese and all the nice things 752 00:38:49,760 --> 00:38:53,760 that could go with something baked would be fantastic and lovely. 753 00:38:57,120 --> 00:39:00,680 So I'm making some raspberry lemon cupcakes 754 00:39:00,720 --> 00:39:03,920 with raspberry frosting, with some toasted almonds. 755 00:39:03,960 --> 00:39:05,200 Wow! 756 00:39:05,240 --> 00:39:06,880 I hope so. Well, are you... 757 00:39:06,920 --> 00:39:08,480 Are you a lover of sweet things? 758 00:39:08,520 --> 00:39:09,920 Yes, I am, I love sweet. 759 00:39:09,960 --> 00:39:11,600 Why do you love cupcakes? 760 00:39:11,640 --> 00:39:14,480 It was when the pandemic was in its peak 761 00:39:14,520 --> 00:39:17,080 and I was working in an NHS Trust 762 00:39:17,120 --> 00:39:18,840 and we didn't get quite a lot of breaks, 763 00:39:18,880 --> 00:39:21,080 so these cupcakes were a bit of a favourite. 764 00:39:21,120 --> 00:39:23,760 I would bring them every now and then if I had the chance to, 765 00:39:23,800 --> 00:39:25,280 and it keeps us going. 766 00:39:25,320 --> 00:39:27,960 You're feeding me and John a bit of NHS love here, aren't you? 767 00:39:28,000 --> 00:39:30,000 Yeah, that's what I aim to do. 768 00:39:33,200 --> 00:39:34,680 We've got a cupcake on a plate. 769 00:39:34,720 --> 00:39:36,520 It's going to have to be a really good cupcake. 770 00:39:36,560 --> 00:39:39,640 So it needs to be really, really light and fluffy. 771 00:39:41,160 --> 00:39:43,720 She's going to make a filling like a raspberry jam, 772 00:39:43,760 --> 00:39:45,400 flavoured with lemon and cinnamon. 773 00:39:45,440 --> 00:39:47,360 That could work really well. 774 00:39:47,400 --> 00:39:49,280 She loves to bake, fantastic. 775 00:39:49,320 --> 00:39:52,640 Let's hope these cupcakes show that baking skill off. 776 00:39:54,040 --> 00:39:56,440 Guys, you've got 50 minutes left. 777 00:39:56,480 --> 00:39:58,320 5-0, 50 minutes. 778 00:40:00,320 --> 00:40:02,480 When I heard it was an invention test, 779 00:40:02,520 --> 00:40:04,400 I think my initial feeling was, oh! 780 00:40:04,440 --> 00:40:06,080 And then I thought, oh, 781 00:40:06,120 --> 00:40:07,600 because it could go either way. 782 00:40:07,640 --> 00:40:09,880 All you can do at this stage is just go for it. 783 00:40:09,920 --> 00:40:12,400 Put your heart into it and do your best. 784 00:40:14,920 --> 00:40:16,240 Emma, what are you making? 785 00:40:16,280 --> 00:40:18,160 Let's say it's a jambalaya. 786 00:40:18,200 --> 00:40:20,040 Why would you make a jambalaya? 787 00:40:20,080 --> 00:40:24,400 Because I love spice and herbs and different flavours. 788 00:40:24,440 --> 00:40:26,160 And there's thousands of things, 789 00:40:26,200 --> 00:40:29,000 and they come together in one magical jumble in your mouth. 790 00:40:29,040 --> 00:40:30,600 Right, OK. 791 00:40:30,640 --> 00:40:32,240 Where's that okra going? 792 00:40:32,280 --> 00:40:35,320 Well, I've never cooked okra before, but I thought it looked pretty 793 00:40:35,360 --> 00:40:37,040 and I heard that it can be slimy, 794 00:40:37,080 --> 00:40:39,640 so I thought if I batter the heck out of it and get rid of the slime, 795 00:40:39,680 --> 00:40:41,560 then it can just be a wee garnish on the top. 796 00:40:41,600 --> 00:40:43,640 Emma, give us a delicious dish, please. 797 00:40:43,680 --> 00:40:45,240 I'll try, thank you. 798 00:40:47,720 --> 00:40:49,960 Jambalaya is a rice stew. 799 00:40:50,000 --> 00:40:52,160 And across the top we're going to get some prawns. 800 00:40:52,200 --> 00:40:54,800 I hope they've been cooked really well and the shells are off. 801 00:40:54,840 --> 00:40:57,400 My concern right now for Emma, 802 00:40:57,440 --> 00:40:58,760 she's got chorizo in there, 803 00:40:58,800 --> 00:41:01,120 she's chopped up some vegetables, put in some stock 804 00:41:01,160 --> 00:41:03,880 and stood there and stirred the rice. 805 00:41:03,920 --> 00:41:05,720 I hope this demonstrates enough skill. 806 00:41:10,240 --> 00:41:12,440 I hope to make some pasta 807 00:41:12,480 --> 00:41:15,360 and cook something probably more traditionally Italian, 808 00:41:15,400 --> 00:41:17,320 because that's really where my heart is. 809 00:41:17,360 --> 00:41:20,200 I think it's just the fear of having a brain freeze 810 00:41:20,240 --> 00:41:22,640 and all your ideas falling out of your head, 811 00:41:22,680 --> 00:41:24,240 which can happen. 812 00:41:26,680 --> 00:41:29,000 I'm going to do some stuffed ravioli 813 00:41:29,040 --> 00:41:30,680 with this goat's cheese, 814 00:41:30,720 --> 00:41:33,120 some lemon in there on a bed of pesto. 815 00:41:33,160 --> 00:41:34,760 Have you made filled pasta before? 816 00:41:34,800 --> 00:41:37,320 Yeah, many times, I'm pretty good at it, I'm pretty confident. 817 00:41:37,360 --> 00:41:38,600 Fine, fine, fine. 818 00:41:38,640 --> 00:41:41,160 So what are you keen to demonstrate to us now, then? 819 00:41:41,200 --> 00:41:42,760 That I understand big flavour, 820 00:41:42,800 --> 00:41:44,480 it's something very close to my heart. 821 00:41:44,520 --> 00:41:46,560 And, yeah, I just want to do myself justice 822 00:41:46,600 --> 00:41:49,240 and show that I can cook good Italian food. 823 00:41:52,000 --> 00:41:55,400 Fabio's dish sounds great. Definitely demonstrating some skill. 824 00:41:55,440 --> 00:41:57,560 He's made ravioli, he seems to be very confident. 825 00:41:57,600 --> 00:42:00,160 And he's taking a vegetable like Romanesco, 826 00:42:00,200 --> 00:42:02,600 which is a spiky looking cauliflower, 827 00:42:02,640 --> 00:42:04,440 and he's going to make pesto 828 00:42:04,480 --> 00:42:06,640 with pistachio nuts, basil 829 00:42:06,680 --> 00:42:08,920 and the fat from some bacon lardons. 830 00:42:08,960 --> 00:42:10,560 Fascinating. 831 00:42:12,920 --> 00:42:14,960 You've got half an hour, 832 00:42:15,000 --> 00:42:16,440 30 minutes. 833 00:42:21,240 --> 00:42:23,440 Ryan, what did you learn from the last round? 834 00:42:23,480 --> 00:42:25,760 I feel like I played it safe last round, 835 00:42:25,800 --> 00:42:29,240 so I'm going to try and challenge myself a bit. 836 00:42:29,280 --> 00:42:32,040 Right, OK. So what are you going to do now, then? 837 00:42:32,080 --> 00:42:34,480 A pan-fried mackerel, garlic and parsley, 838 00:42:34,520 --> 00:42:37,000 crispy potatoes, crispy carrots, 839 00:42:37,040 --> 00:42:38,960 and a beurre blanc. 840 00:42:39,000 --> 00:42:41,240 Right. I've never made a beurre blanc, so... 841 00:42:41,280 --> 00:42:42,640 Right, OK. 842 00:42:42,680 --> 00:42:45,680 I'm just trying to push myself and do something a bit extra. 843 00:42:47,880 --> 00:42:50,400 I'd like to think that I'm good at thinking on my feet. 844 00:42:50,440 --> 00:42:52,760 I like to just look in the fridge when there's not much in, 845 00:42:52,800 --> 00:42:55,400 I'll try and make a dish out of whatever's in the fridge. 846 00:42:55,440 --> 00:42:58,680 I am nervous, I'm not going to lie cos I want that apron so bad. 847 00:43:00,520 --> 00:43:02,240 I'm going to change my fish, yeah. 848 00:43:02,280 --> 00:43:03,680 I'm going to go to the pollock. 849 00:43:05,200 --> 00:43:07,640 You had a mackerel on your bench. Yeah. 850 00:43:07,680 --> 00:43:11,280 So I've gone back on what I was thinking because I was thinking 851 00:43:11,320 --> 00:43:13,000 the mackerel's so oily and rich, 852 00:43:13,040 --> 00:43:15,120 with the beurre blanc, it might be a bit sickly. 853 00:43:15,160 --> 00:43:16,880 So you were going with the mackerel, 854 00:43:16,920 --> 00:43:18,200 now we're talking pollocks. 855 00:43:18,240 --> 00:43:20,120 Yeah, yeah. 856 00:43:20,160 --> 00:43:21,480 Literally. 857 00:43:22,760 --> 00:43:25,120 This is posh fish and chips from Ryan. 858 00:43:25,160 --> 00:43:27,280 He says he's never made a beurre blanc before, 859 00:43:27,320 --> 00:43:29,080 which is quite difficult to get right. 860 00:43:29,120 --> 00:43:32,040 Lots and lots of butter, a sharpness coming from shallots 861 00:43:32,080 --> 00:43:34,520 and also white wine and vinegar. 862 00:43:34,560 --> 00:43:36,040 I hope it works for him. 863 00:43:37,320 --> 00:43:38,960 Guys, you have just 20 minutes left. 864 00:43:39,000 --> 00:43:40,280 20 minutes. 865 00:43:44,080 --> 00:43:47,440 I'm very confident, but I don't know what's going to happen in there. 866 00:43:47,480 --> 00:43:49,840 This test could be really good for me today, 867 00:43:49,880 --> 00:43:53,040 or it might turn into a complete disaster. 868 00:43:53,080 --> 00:43:54,480 You never know. 869 00:43:57,560 --> 00:43:59,120 What are you making for us, please? 870 00:43:59,160 --> 00:44:00,600 Tandoori Momos. 871 00:44:00,640 --> 00:44:03,080 Momo is like a Nepali dumpling, 872 00:44:03,120 --> 00:44:06,800 but it's become a really big street food in India as well. 873 00:44:06,840 --> 00:44:08,240 What's inside them? 874 00:44:08,280 --> 00:44:10,520 Wild mushrooms and tofu, 875 00:44:10,560 --> 00:44:12,640 chilli and coriander. 876 00:44:12,680 --> 00:44:14,800 I'm going to serve them with a chutney 877 00:44:14,840 --> 00:44:18,320 which will have tomatoes, lots of chilli, garlic. 878 00:44:18,360 --> 00:44:19,680 It's going to taste nice. 879 00:44:19,720 --> 00:44:22,480 This doesn't actually sit in any one cuisine, does it? 880 00:44:22,520 --> 00:44:24,520 No, I come from an Indian background, 881 00:44:24,560 --> 00:44:27,240 but I absolutely love Asian food, 882 00:44:27,280 --> 00:44:29,240 Chinese, Japanese style. 883 00:44:29,280 --> 00:44:32,120 The flavours of your last dish were fantastic. Do it again, please. 884 00:44:32,160 --> 00:44:33,120 Thanks. 885 00:44:36,040 --> 00:44:38,760 Right now, I'm impressed with Anurita's skill. 886 00:44:38,800 --> 00:44:40,560 She's made her own dumpling dough. 887 00:44:40,600 --> 00:44:41,800 She's made a filling. 888 00:44:41,840 --> 00:44:45,040 Then she's going to soak the dumpling in a mixture of yoghurt 889 00:44:45,080 --> 00:44:48,280 and spices and bake them at a really high temperature 890 00:44:48,320 --> 00:44:51,360 like a tandoor oven, so they go crispy on the outside. 891 00:44:51,400 --> 00:44:52,760 What an invention! 892 00:44:54,480 --> 00:44:56,200 Seven minutes, everybody. 893 00:44:56,240 --> 00:44:57,880 Seven minutes. 894 00:44:57,920 --> 00:44:59,920 I'm running out of time, 895 00:44:59,960 --> 00:45:01,440 but I'll give it my best. 896 00:45:13,600 --> 00:45:15,440 You have two minutes, everybody, please. 897 00:45:15,480 --> 00:45:18,000 There's an apron up for grabs and you've got two minutes. 898 00:45:22,120 --> 00:45:23,720 You got one minute to get that on the plate - 899 00:45:23,760 --> 00:45:26,120 quick, quick, quick, quick. Come on. 900 00:45:30,600 --> 00:45:32,080 That's it. Stop. 901 00:45:32,120 --> 00:45:33,120 Time's up. 902 00:45:33,160 --> 00:45:34,760 Time's... Time's up, 903 00:45:34,800 --> 00:45:36,000 ..time's up. Yeah! 904 00:45:44,480 --> 00:45:47,120 This is the most beautiful thing I've ever seen. 905 00:45:48,200 --> 00:45:49,320 Come on, Chris. 906 00:45:51,200 --> 00:45:52,920 Circus performer Chris 907 00:45:52,960 --> 00:45:56,240 has cooked tiger prawns in garlic and chilli 908 00:45:56,280 --> 00:45:59,360 and served them with vermicelli noodles, 909 00:45:59,400 --> 00:46:01,800 a Thai-inspired sauce 910 00:46:01,840 --> 00:46:03,760 and pickled cucumber. 911 00:46:10,120 --> 00:46:11,520 I'm happy with my prawns. 912 00:46:11,560 --> 00:46:12,760 They are clean. 913 00:46:12,800 --> 00:46:15,080 They have a pleasant crunch to them. 914 00:46:15,120 --> 00:46:16,360 I like your sauce. 915 00:46:16,400 --> 00:46:18,840 A little bit of sweetness, saltiness. 916 00:46:20,080 --> 00:46:23,400 What I'd like with this dish is more of that pickled cucumber 917 00:46:23,440 --> 00:46:26,080 because your sauce is so sticky and sweet 918 00:46:26,120 --> 00:46:27,840 it needs more sharpness 919 00:46:27,880 --> 00:46:29,920 so that you get that balance absolutely right. 920 00:46:29,960 --> 00:46:31,480 It's good, nicely prepared. 921 00:46:31,520 --> 00:46:33,120 I like the look of it, it looks smart. 922 00:46:36,280 --> 00:46:38,840 Well, I feel kind of mixed emotions with that. 923 00:46:38,880 --> 00:46:41,880 But I'm ready to get that apron. 924 00:46:41,920 --> 00:46:44,120 I want it so badly. 925 00:46:44,160 --> 00:46:47,480 If I can just go home and hold it in my hand and be like, "Yes!" 926 00:46:50,280 --> 00:46:52,760 Fire and security engineer Ryan 927 00:46:52,800 --> 00:46:54,720 has pan-fried his pollock 928 00:46:54,760 --> 00:46:57,280 and served it with carrot crisps, 929 00:46:57,320 --> 00:46:59,920 garlic and herb crispy potatoes, 930 00:46:59,960 --> 00:47:03,280 samphire, and a beurre blanc sauce. 931 00:47:11,440 --> 00:47:14,400 That fish is falling apart in thick flakes. 932 00:47:14,440 --> 00:47:15,840 That's absolutely lovely. 933 00:47:15,880 --> 00:47:18,280 Potatoes, I like the amount of garlic on them, 934 00:47:18,320 --> 00:47:20,080 but they could be crispier. 935 00:47:21,240 --> 00:47:23,400 The samphire is cooked all right. 936 00:47:23,440 --> 00:47:25,520 The thing is, though, you haven't cleaned it 937 00:47:25,560 --> 00:47:27,080 and when you don't clean samphire 938 00:47:27,120 --> 00:47:29,480 it's got little branches in the bottom end of them. 939 00:47:29,520 --> 00:47:31,360 That is like a toothpick. 940 00:47:31,400 --> 00:47:33,880 Your beurre blanc is too sharp. 941 00:47:33,920 --> 00:47:36,000 It tastes like just raw vinegar on the plate 942 00:47:36,040 --> 00:47:37,640 with some butter and some cream. 943 00:47:37,680 --> 00:47:40,720 Doing it the first time on MasterChef is a big ask. 944 00:47:40,760 --> 00:47:42,120 Almost there. 945 00:47:45,080 --> 00:47:46,800 I'm glad it's all over. 946 00:47:46,840 --> 00:47:48,800 I think I tried too hard. Gutted. 947 00:47:50,560 --> 00:47:51,920 Gutted. 948 00:47:52,960 --> 00:47:54,760 Neo-natal nurse Nikka 949 00:47:54,800 --> 00:47:57,240 has made a raspberry and lemon cupcake 950 00:47:57,280 --> 00:47:59,360 filled with raspberry jam, 951 00:47:59,400 --> 00:48:01,320 lemon and cinnamon 952 00:48:01,360 --> 00:48:05,320 topped with mascarpone frosting and flaked almonds, 953 00:48:05,360 --> 00:48:07,840 served with a caramel syrup, 954 00:48:07,880 --> 00:48:10,840 toasted almonds and lemon rind. 955 00:48:16,600 --> 00:48:18,840 I like your sweet raspberry jam in the middle of it. 956 00:48:18,880 --> 00:48:22,080 You've got across the top of that a mascarpone frosting 957 00:48:22,120 --> 00:48:24,760 with lots and lots of icing sugar, sharp with raspberries, 958 00:48:24,800 --> 00:48:27,200 a little bit of lemon. It's a good cupcake. 959 00:48:27,240 --> 00:48:29,360 I have learned one thing about you in this round, 960 00:48:29,400 --> 00:48:30,840 and that is you have a sweet tooth. 961 00:48:30,880 --> 00:48:32,000 I do. 962 00:48:33,160 --> 00:48:35,160 Your cupcake is a little dense. 963 00:48:35,200 --> 00:48:37,520 However, I'll forgive you. 964 00:48:37,560 --> 00:48:40,600 That's a very citrusy, raspberry, 965 00:48:40,640 --> 00:48:42,960 sharp, gooey delight. 966 00:48:43,000 --> 00:48:45,560 Thank you. I'm impressed with people that bake. 967 00:48:45,600 --> 00:48:48,400 Well done for having this recipe in the top of your head. 968 00:48:48,440 --> 00:48:50,800 It's obviously something you've done a lot and it's yummy. 969 00:48:53,160 --> 00:48:54,840 Seeing John and Gregg smiling at me 970 00:48:54,880 --> 00:48:56,920 after they had my cupcakes, 971 00:48:56,960 --> 00:49:00,640 it was just such an amazing feeling to have. 972 00:49:00,680 --> 00:49:03,000 I'm glad they liked it, so... 973 00:49:03,040 --> 00:49:04,480 Fingers crossed. 974 00:49:06,360 --> 00:49:08,120 Tree surgeon Fabio 975 00:49:08,160 --> 00:49:11,360 has made ravioli stuffed with goat's cheese, 976 00:49:11,400 --> 00:49:15,520 served with a Romanesco cauliflower and pistachio pesto, 977 00:49:15,560 --> 00:49:16,120 served with a Romanesco cauliflower and pistachio pesto, 978 00:49:16,160 --> 00:49:19,640 and topped with pancetta and pistachios. 979 00:49:24,840 --> 00:49:26,760 Your pasta is lovely and thin, 980 00:49:26,800 --> 00:49:29,680 so much so that I can actually see the filling inside. 981 00:49:29,720 --> 00:49:32,720 The filling is almost like lemon in flavour 982 00:49:32,760 --> 00:49:35,040 because that goat's cheese is so sharp. 983 00:49:35,080 --> 00:49:38,840 Pistachio nuts and cauliflower with bacon and goat's cheese? 984 00:49:38,880 --> 00:49:40,880 Everything's massive flavours. 985 00:49:40,920 --> 00:49:42,360 I really like it. 986 00:49:42,400 --> 00:49:45,000 And you're not trying to decorate it with silly little cubes 987 00:49:45,040 --> 00:49:47,000 around the outside of it, Fabio. 988 00:49:48,440 --> 00:49:51,720 This pesto, I think, was an invention on the hoof. 989 00:49:51,760 --> 00:49:53,280 It is very thick. 990 00:49:53,320 --> 00:49:55,640 But your ravioli is perfect. 991 00:49:55,680 --> 00:49:57,080 It's perfectly sealed. 992 00:49:57,120 --> 00:49:58,480 Really well done. 993 00:49:58,520 --> 00:50:00,680 You obviously know how to make pasta. 994 00:50:00,720 --> 00:50:03,040 You were brought up in a pasta house. 995 00:50:05,160 --> 00:50:07,440 My heart was in my mouth a little bit because, you know, 996 00:50:07,480 --> 00:50:10,920 I'd stated that I make pasta quite a lot and I'm quite proud of it. 997 00:50:12,200 --> 00:50:14,480 That was decent, that was decent. 998 00:50:16,520 --> 00:50:19,200 Fashion and textiles artist Anurita 999 00:50:19,240 --> 00:50:21,040 has made Momos, 1000 00:50:21,080 --> 00:50:24,760 Nepalese dumplings filled with tofu and mushrooms 1001 00:50:24,800 --> 00:50:28,320 and baked in a tandoori-spiced yoghurt, 1002 00:50:28,360 --> 00:50:32,160 served with a tomato, chilli and garlic chutney. 1003 00:50:33,600 --> 00:50:35,040 The dumplings look good. 1004 00:50:35,080 --> 00:50:36,800 I've got a split one here, though. Oh. 1005 00:50:36,840 --> 00:50:38,680 I think it was ripping, wasn't it, 1006 00:50:38,720 --> 00:50:40,840 as you were trying to get it off the tray. 1007 00:50:45,600 --> 00:50:48,600 The dumpling is really quite fine and nicely made. 1008 00:50:48,640 --> 00:50:51,120 I really like what you've put inside. 1009 00:50:51,160 --> 00:50:53,880 Tofu and mushroom is a nice combination. 1010 00:50:53,920 --> 00:50:55,960 I'm picking up a little bit of ginger, 1011 00:50:56,000 --> 00:50:58,320 a lot of smoky turmeric on there, 1012 00:50:58,360 --> 00:51:00,480 but that dipping sauce 1013 00:51:00,520 --> 00:51:02,720 is really over seasoned. 1014 00:51:02,760 --> 00:51:06,280 You can hardly taste the tomato because it's so salty. I'm so sorry. 1015 00:51:07,600 --> 00:51:09,800 Your Momos taste good, 1016 00:51:09,840 --> 00:51:12,000 but you've got to be really careful with seasoning 1017 00:51:12,040 --> 00:51:14,480 because you've got soy in here, you've got yoghurt, 1018 00:51:14,520 --> 00:51:16,560 and then you've got salt going in that tomato 1019 00:51:16,600 --> 00:51:18,720 and they're becoming very, very salty. 1020 00:51:21,160 --> 00:51:22,760 They did like my dumplings 1021 00:51:22,800 --> 00:51:24,560 and I hope they ignore the sauce 1022 00:51:24,600 --> 00:51:26,960 and give me the apron today, so... 1023 00:51:28,960 --> 00:51:31,600 Last up, property manager Emma 1024 00:51:31,640 --> 00:51:33,760 has served jambalaya, 1025 00:51:33,800 --> 00:51:37,200 a rice-based dish flavoured with chorizo and chilli, 1026 00:51:37,240 --> 00:51:40,600 with pan-fried okra and prawns. 1027 00:51:40,640 --> 00:51:43,320 Are these prawns at all peeled or not? 1028 00:51:43,360 --> 00:51:45,080 No, you have to get in there. 1029 00:51:45,120 --> 00:51:47,200 Right, I've got to eat my rice with my knife 1030 00:51:47,240 --> 00:51:48,440 and fork and then get in there? 1031 00:51:48,480 --> 00:51:50,640 Yeah, rustic. Right, right. 1032 00:51:52,880 --> 00:51:54,520 Are yours cooked? No. 1033 00:51:54,560 --> 00:51:55,920 No, mine aren't either. 1034 00:52:00,280 --> 00:52:01,600 Rice is cooked. 1035 00:52:01,640 --> 00:52:04,920 You've managed to cook the okra without it being slimy. Well done. 1036 00:52:04,960 --> 00:52:08,240 Lots of paprika coming off that chorizo. 1037 00:52:08,280 --> 00:52:09,480 Lots of chilli. 1038 00:52:09,520 --> 00:52:11,440 You do pack flavour into things, 1039 00:52:11,480 --> 00:52:14,800 but it's not showing any cookery technique 1040 00:52:14,840 --> 00:52:18,360 and the prawns, we have an issue with. 1041 00:52:18,400 --> 00:52:20,280 Obviously, they're not deveined 1042 00:52:20,320 --> 00:52:23,200 and they don't look to me to be cooked enough. 1043 00:52:23,240 --> 00:52:24,720 Emma, I'm so sorry. 1044 00:52:26,080 --> 00:52:28,560 Emma, I like the flavour of your rice. Your rice is cooked really 1045 00:52:28,600 --> 00:52:29,760 nicely, it's free flowing. 1046 00:52:29,800 --> 00:52:32,120 I like the amount of chilli in there, that's really good. 1047 00:52:32,160 --> 00:52:34,040 There's way too much sausage in there for me. 1048 00:52:35,080 --> 00:52:37,560 And these prawns are a bit of a problem. 1049 00:52:39,760 --> 00:52:42,120 My prawns weren't cooked properly. 1050 00:52:42,160 --> 00:52:43,600 That was a bit rubbish. 1051 00:52:43,640 --> 00:52:44,840 It's so tough. 1052 00:52:44,880 --> 00:52:47,120 Cooking at home is so relaxing and so fun 1053 00:52:47,160 --> 00:52:49,240 and this is not at all relaxing. 1054 00:52:49,280 --> 00:52:50,760 I am not relaxed. 1055 00:52:55,600 --> 00:52:58,080 Interesting round in the MasterChef kitchen. 1056 00:52:58,120 --> 00:52:59,400 We've got ourselves six cooks 1057 00:52:59,440 --> 00:53:01,560 and only four are going to make it through to the competition. 1058 00:53:04,560 --> 00:53:08,040 I would like to just wave a flag for Nikka 1059 00:53:08,080 --> 00:53:09,520 because I loved that cupcake. 1060 00:53:09,560 --> 00:53:12,800 Good decoration, icing, raspberry jam in the middle. 1061 00:53:12,840 --> 00:53:14,400 It was my dish of the round. 1062 00:53:14,440 --> 00:53:16,320 OK, Nikka gets herself an apron. 1063 00:53:16,360 --> 00:53:19,840 Chris cooked really nice prawns, well flavoured. 1064 00:53:19,880 --> 00:53:22,520 I'd like a little bit more sharpness in it, but actually 1065 00:53:22,560 --> 00:53:24,920 it was a good dish. Chris has got himself an apron. 1066 00:53:24,960 --> 00:53:27,400 Somebody else's name I'd like to flag for an apron here 1067 00:53:27,440 --> 00:53:29,160 and that is Fabio. 1068 00:53:29,200 --> 00:53:30,440 Oh, Fabio is good. 1069 00:53:30,480 --> 00:53:33,800 Pesto, a little bit unusual, but I think he's shown skill. 1070 00:53:33,840 --> 00:53:35,120 He's shown knowledge. 1071 00:53:35,160 --> 00:53:38,160 So we've now got one apron left up for grabs 1072 00:53:38,200 --> 00:53:40,200 and there's three people to talk about. 1073 00:53:40,240 --> 00:53:43,320 Emma made for us jambalaya 1074 00:53:43,360 --> 00:53:46,240 and some prawns across the top that weren't cooked enough. 1075 00:53:48,320 --> 00:53:50,080 Anurita gave us her dumplings. 1076 00:53:50,120 --> 00:53:53,040 Nice idea, inside that she had, I thought, a nice filling. 1077 00:53:53,080 --> 00:53:54,680 One of mine was ripped 1078 00:53:54,720 --> 00:53:57,720 and the sauce had far, far too much seasoning in it. 1079 00:53:59,200 --> 00:54:01,800 Ryan, who cooked for us a piece of fish well, 1080 00:54:01,840 --> 00:54:04,400 made a beurre blanc, which was way too sharp. 1081 00:54:04,440 --> 00:54:06,280 Potatoes which weren't crispy 1082 00:54:06,320 --> 00:54:08,000 and samphire that wasn't cleaned. 1083 00:54:11,080 --> 00:54:13,680 I'd be really sad if I don't get an apron today, 1084 00:54:13,720 --> 00:54:15,960 but this is the best I could do. 1085 00:54:17,600 --> 00:54:20,880 I don't think I've done enough to get an apron, which is rubbish. 1086 00:54:20,920 --> 00:54:23,120 I'm just a bit sad that it wasn't 1087 00:54:23,160 --> 00:54:25,480 as fancy pants as it probably should have been. 1088 00:54:26,680 --> 00:54:29,040 I thought I'll just try and push myself that extra mile. 1089 00:54:29,080 --> 00:54:30,840 And I don't think it's paid off. 1090 00:54:46,560 --> 00:54:48,040 What a round, 1091 00:54:48,080 --> 00:54:49,880 full of ups and downs. 1092 00:54:49,920 --> 00:54:51,560 No shortage of effort. 1093 00:54:51,600 --> 00:54:52,920 Well done, all of you. 1094 00:54:54,000 --> 00:54:56,280 As you know, we have just four aprons to give. 1095 00:54:56,320 --> 00:54:59,320 That does mean that two of you will be leaving us. 1096 00:55:03,880 --> 00:55:06,000 The first person leaving us is... 1097 00:55:09,760 --> 00:55:11,120 ..is Emma. 1098 00:55:11,160 --> 00:55:12,720 Emma, thanks very much indeed. 1099 00:55:12,760 --> 00:55:14,560 Thanks for all your hard work. Thank you. 1100 00:55:18,320 --> 00:55:19,960 The second person leaving us is... 1101 00:55:22,800 --> 00:55:24,120 ..is Ryan. 1102 00:55:24,160 --> 00:55:27,080 Ryan, thanks so much indeed for everything. Good to meet you, mate. 1103 00:55:27,120 --> 00:55:28,960 Thank you very much. You too, thank you. 1104 00:55:34,040 --> 00:55:36,240 Gutted, absolutely gutted. 1105 00:55:36,280 --> 00:55:39,040 I thought I was a pretty strong cook myself, 1106 00:55:39,080 --> 00:55:41,000 but, um, clearly I'm not. 1107 00:55:41,040 --> 00:55:43,720 The other guys are a lot better than me, so fair play to them. 1108 00:55:43,760 --> 00:55:45,400 I hope they do well. 1109 00:55:46,760 --> 00:55:48,560 It's been a fantastic experience. 1110 00:55:48,600 --> 00:55:51,080 Luckily, the positives hugely outweigh the negatives, 1111 00:55:51,120 --> 00:55:53,880 so a little bit of sadness, but just delight that I got to do it. 1112 00:55:59,080 --> 00:56:00,720 Congratulations, the four of you. 1113 00:56:00,760 --> 00:56:03,520 That's amazing. You are now in this year's competition. 1114 00:56:03,560 --> 00:56:05,200 Come up and get your aprons. 1115 00:56:05,240 --> 00:56:06,400 Well done. 1116 00:56:07,960 --> 00:56:09,520 Thank you. 1117 00:56:12,040 --> 00:56:13,800 There it is. 1118 00:56:14,960 --> 00:56:16,600 Got goose bumps now. 1119 00:56:18,320 --> 00:56:20,840 Yeah, I'm very happy with that now. 1120 00:56:22,520 --> 00:56:24,080 Fantastic, yeah, 1121 00:56:24,120 --> 00:56:25,640 got what I was after. 1122 00:56:27,040 --> 00:56:28,760 Looks great, doesn't it? 1123 00:56:30,240 --> 00:56:32,000 I feel really, really happy. 1124 00:56:32,040 --> 00:56:36,360 And I'm just going to go home and sleep for 18 hours straight. 1125 00:56:37,480 --> 00:56:39,840 Having this on me 1126 00:56:39,880 --> 00:56:43,880 just makes me very excited about what's coming. 1127 00:56:50,120 --> 00:56:51,560 Next time, 1128 00:56:51,600 --> 00:56:54,560 this week's best cooks return to face 1129 00:56:54,600 --> 00:56:56,520 two demanding challenges... 1130 00:56:59,880 --> 00:57:01,480 That's good, that's a relief. 1131 00:57:03,760 --> 00:57:06,400 That's the last one I needed right there. Ah! 1132 00:57:06,440 --> 00:57:08,080 ..as they fight for a place 1133 00:57:08,120 --> 00:57:09,800 in the quarterfinal. 1134 00:57:09,840 --> 00:57:11,760 I think this is restaurant worthy. 1135 00:57:11,800 --> 00:57:14,640 This is, you know, exceeded all expectations.