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MasterChef is back...
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Boom!
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..with 45 of the country's
most ambitious home cooks.
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Argh!
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Stressing.
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Each week...
Oh!
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..nine will battle
for a coveted place
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in the quarterfinal.
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THEY GASP
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Oh, my God!
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Stress. Stress.
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Argh!
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I can't believe it.
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Ohhh! Chronic!
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I absolutely love it.
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Hey! Dib-dab, that's fab.
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Only the strongest will make
it to the final challenges
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and the culinary adventure
of a lifetime...
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It's all about the speed now, OK?
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Whoa! It's a piece of art.
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Cheers! To the fair.
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Whoa-ho!
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We need to pick up the pace, please.
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..as they compete for the title
of MasterChef Champion 2023.
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..as they compete for the title
of MasterChef Champion 2023.
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We want passion, drive, ambition.
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We want beautiful food.
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Let the culinary battle commence.
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It's early morning,
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and this week's
nine MasterChef hopefuls arrive
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for their audition.
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{\an8}Cooking in the MasterChef kitchen
is going to be 50% terrifying
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and 50% like being at Disney World.
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{\an8}When I cook at home, everything kind
of disappears around me
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{\an8}and I just cook,
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so I'm hoping that kind of magic
happens in the MasterChef kitchen.
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{\an8}This feeling, the nerve-racking
feeling,
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{\an8}I don't know why, but I like it.
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Welcome to MasterChef.
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This, of course, could be the start
of a fantastic adventure.
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We've asked you to cook
for Gregg and I
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a dish that you cook for your family
and your friends,
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a family favourite, as such.
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John and I are going to choose
our three favourite dishes.
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The cooks who cook those dishes,
they're going to get themselves an
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apron and they are in the
competition.
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The remaining six of you will get
a chance to cook again
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for four last aprons.
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We will not be in the
MasterChef kitchen with you.
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Our floor manager,
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he will keep time and make
sure you deliver to us
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because we will be next-door
in the tasting room.
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We'll see you soon.
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I am so scared. Are you?
So scared, yeah.
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I want to do my best and try and get
one of the aprons
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and go through, yeah.
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Definitely the easy route,
if possible.
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I love this round.
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We have no idea
what we're going to get.
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I'm excited and I'm terrified.
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I feel like I need a huge hug.
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Their job right now is to simply
make us fall in love
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with their cooking
through their family favourite.
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{\an8}I've not got a podcast playing.
I've just got my own thoughts
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and a frying pan,
so what could go wrong?
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The contestants will audition
in groups of three, and have one hour
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and 20 minutes to make their family
favourite MasterChef-worthy.
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and 20 minutes to make their family
favourite MasterChef-worthy.
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Doing well - chop, chop, chop.
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First up will be 27-year-old fire
and security engineer
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Ryan from Wigan.
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He regularly cooks at home
for his partner Rachel and the kids.
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It wasn't me who applied for
MasterChef. It was Rachel.
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She was like, you should
just go for it.
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{\an8}And, er, yeah, I'm here!
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{\an8}So hopefully, I'll prove her right.
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I literally just watch every TV
show to do with cooking
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all the time.
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I love Tom Kerridge and then
John Torode, as well.
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I do like John Torode.
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Got a man crush!
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Ryan's up first -
seafood paella with tempura squid
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and a parsley oil.
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Actually, there's probably
a lot of skill on show here.
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Family favourite from holidays
with my mum and dad in Spain.
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We used to always get a big pan
of paella
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and then it just takes me
back to that moment.
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The secret is get the saffron in,
all the flavours of the garlic,
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paprika, and just let it stew away
and soak up all that flavour.
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That squid - there's got to be
a lovely, crisp batter
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round the outside.
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I'm a bit worried about my batter.
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It's not really crisp enough.
It's just really oily,
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so I need to try and change it.
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Going to try and make it a bit
thicker.
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Ryan, how are you getting on?
Flapping a bit.
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What about you?
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Yeah, I think I'm all right.
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27-year-old Nikka grew up
in the Philippines and now works
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27-year-old Nikka grew up
in the Philippines and now works
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as an NHS neo-natal nurse in London.
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{\an8}I deal with babies who are quite
sick and needing a bit more support.
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{\an8}I deal with babies who are quite
sick and needing a bit more support.
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I love my job so very much,
but I do love cooking.
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We had MasterChef
in the Philippines.
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It was such a big thing.
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And then, when I came here, I did
not realise that MasterChef
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could be within reach,
so it's a dream come true already.
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Nikka is making for us pork belly
adobo, served with garlic fried
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rice and atchara.
I love the sound of this dish.
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It's a classic Filipino dish.
We have it at least once a week.
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This is basically my family's
version, but a little bit elevated,
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I'd like to think.
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I love pork belly.
When it's cooked beautifully,
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it should be lovely and soft
and fall apart.
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Adobo is putting it into vinegar,
soy sauce and garlic, isn't it?
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Adobo is putting it into vinegar,
soy sauce and garlic, isn't it?
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It's just a way of marinating it.
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NIKKA:It's special because,
whenever I miss home,
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whenever I want some form
of comfort,
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I put it on the plate
in the form of adobo!
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Emma, how are you feeling?
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Fantastic, thank you for asking.
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Next up is 42-year-old property
manager Emma from Glasgow,
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Next up is 42-year-old property
manager Emma from Glasgow,
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who's been cooking since she was
six-years-old.
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{\an8}My biggest inspiration for cooking
is my grandma.
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She is 91.
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She's an incredible cook.
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Just about everything I cook
has a little bit of a hint back
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to what she has taught me.
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What is it you're actually making?
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Persian chicken.
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Ooh, that sounds amazing!
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Doesn't it? Let's see what happens.
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I'm guessing here
with this chicken stew
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is a kind of tagine
sort of affair.
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I wouldn't be surprised
if we don't see some saffron in it,
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some nuts in it, maybe some
dried fruit in it.
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The chicken needs to be cooked
really well.
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If it's going to be thighs, we need
to have meat that just falls away.
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This is loosely based on something
that my grandma's
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been making since 1954.
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She was a young bride and went
to my grandpa's boss's house
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for dinner and they were Egyptian,
so they made a kind of style
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of this stew and my grandma
just started cooking it,
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and we've had it in the family
for years.
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That spiced aubergine - aubergine
can be really tough
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if it's not cooked properly,
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but using lots and lots of spices
and flavourings in there,
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it could be elegant.
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OK, Ryan, you've got 15 minutes
left. 15 minutes. Thanks a lot.
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Yes! This seems to be a bit better.
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Yeah. I think I'm happy with that.
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Let's get plated up.
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Yeah, I think so. Looks pretty.
You're good.
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Hopefully, it'll taste OK.
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Yay! You're doing it. You're great.
You've got this.
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This is the tempura squid
going on now.
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I just need some parsley oil
on there, going round.
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I'm happy. Deep breath. Breathe!
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Go on, Ryan!
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CHEERING
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That looks so good. Cheers, thanks.
Amazing.
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Nice job! Cheers.
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So we know the standard now, don't
we, yeah?
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Hello.
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Fire and security engineer
Ryan's audition dish
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is seafood and chicken paella,
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topped with pan-fried king prawns,
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tempura squid and parsley oil.
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How did it go in there? Stressful.
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Really? I have to tell you,
it smells good. Thanks.
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I think you've captured the flavour
of the paella, with all that saffron
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and the spicy pork that comes
from the chorizo.
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I think that's really good.
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But I find those prawns overcooked.
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They've gone dry for me,
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and they've gone really sort
of cotton wool-like.
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There are a thousand ways
of making a paella.
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I like yours. It's saucy,
and that's how I like it.
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Rice is nicely cooked.
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Your tempura squid is perfect -
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light tempura batter, nice chew
to the squid.
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Thanks a lot. Cheers, mate.
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I think you like this more than
I do. Those prawns are dry.
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RYAN SIGHS
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As I was walking through the doors,
my heart was pounding.
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My hands were shaking as well.
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I just couldn't believe it.
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I was like,
"They're actually there."
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I'm quite confident with how
this has turned out,
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but it's a coin toss at this point.
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Yeah, hopefully they like it.
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OK, Nikka, that's one minute to go.
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This will be the last thing and then
it will be in their hands after.
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Good luck. Thank you. Gosh.
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Hello. Hi.
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NHS neo-natal nurse Nikka has cooked
a pork belly adobo,
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NHS neo-natal nurse Nikka has cooked
a pork belly adobo,
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a Filipino pork stew flavoured with
soy sauce and vinegar,
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served with garlic fried rice
and atchara,
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lightly pickled carrots,
shallots and chillies.
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Your rice is beautifully done.
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There's a nuttiness to it, and
there's so much garlic in there,
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it's almost hot, but it's not
overpowering. It's perfect.
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I love your atchara.
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There's a light pickling on that,
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and there's ginger and there's
chilli and there's heat.
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But it's very refreshing.
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But I've got bits of pork
in there going a little dry,
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a little chewy.
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Nikka, I think you cooked your rice
beautifully
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but your pork belly adobo, because
you've got soy in there and vinegar,
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but your pork belly adobo, because
you've got soy in there and vinegar,
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the flavour is very concentrated
and quite salty.
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Nikka, thank you very much.
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Thank you.
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It was amazing having them critique
my dish, but at the same time
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they said it was a bit salty,
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so quite nervous about that.
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I can breathe now.
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I think we're OK.
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I think just cobble it all together
and keep my fingers crossed.
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So, chicken thigh.
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This is rose petals.
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Because everyone needs a bit of
pink and sparkle.
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Done!
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That's so pretty, Emma. Wow.
Well done, Emma. Good luck.
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Thank you. Thank you.
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Hello. Hello. Hello, hello.
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Property manager Emma has made
her version of her grandma's Persian
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chicken stew, served with spiced
aubergine rice, and a tomato filled
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chicken stew, served with spiced
aubergine rice, and a tomato filled
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with a cucumber and pomegranate
salad.
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I love that jammy onion.
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Sweet, sharp, dried apricot,
rose petals.
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All the spices, including cinnamon.
I think that's absolutely delicious.
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Sadly, the chicken's gone dry
because you've kept it separate.
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Cooked in with those onions,
I can just imagine
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it tastes absolutely delicious.
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Your tomato salad,
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I like the bite of the onion and the
freshness of the pomegranate.
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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.