1 00:00:01,541 --> 00:00:04,901 It's Comeback Week on MasterChef. 2 00:00:04,901 --> 00:00:06,901 For the first time ever, 3 00:00:06,901 --> 00:00:11,221 ten previous contestants have been given a second chance 4 00:00:11,221 --> 00:00:14,341 to compete for the MasterChef title. 5 00:00:14,341 --> 00:00:16,821 They were good last time. Have they got better? 6 00:00:16,821 --> 00:00:19,901 Can they go further than they did before? 7 00:00:19,901 --> 00:00:24,021 Last time, Farokh and Lyndsey went home. 8 00:00:24,021 --> 00:00:25,661 Take care, guys. Thank you so much. Thank you. 9 00:00:28,221 --> 00:00:33,701 Tonight, five more familiar faces return to redeem themselves 10 00:00:33,701 --> 00:00:36,501 in the MasterChef kitchen. 11 00:00:36,501 --> 00:00:38,341 I can't believe I've been asked to come back. 12 00:00:38,341 --> 00:00:42,141 And it's like another chance to, you know, try and win it. 13 00:00:43,461 --> 00:00:45,621 Am I excited? Of course I am. 14 00:00:45,621 --> 00:00:48,621 This is a dream. Can't you see my smile? 15 00:00:50,541 --> 00:00:53,021 I actually feel more nervous than last time I was on it 16 00:00:53,021 --> 00:00:54,621 because I know what to expect. 17 00:00:56,061 --> 00:00:58,821 Anything is possible. So, come back, 18 00:00:58,821 --> 00:01:01,101 try and try again, really. 19 00:01:01,101 --> 00:01:05,661 I feel a bit, um, scared, nervous, but excited. 20 00:01:05,661 --> 00:01:08,861 But I'd love to go all the way this time. 21 00:01:08,861 --> 00:01:09,981 It's their second chance. 22 00:01:09,981 --> 00:01:11,901 They've come in here with a real point to prove, John. 23 00:01:11,901 --> 00:01:14,181 It's going to be mega competitive. 24 00:01:14,181 --> 00:01:15,901 I say - bring it on! 25 00:01:28,501 --> 00:01:31,061 GREGG LAUGHS 26 00:01:34,341 --> 00:01:36,141 Oh, how wonderful. 27 00:01:36,141 --> 00:01:39,461 Great to see you back here in the MasterChef kitchen. 28 00:01:39,461 --> 00:01:41,461 Welcome to Comeback Week. 29 00:01:42,901 --> 00:01:44,901 You know what this competition is all about. 30 00:01:44,901 --> 00:01:47,781 I remember we fell in love with your food last time. 31 00:01:47,781 --> 00:01:49,901 Can you make it even better? 32 00:01:49,901 --> 00:01:52,221 Can you go one stage further? 33 00:01:53,741 --> 00:01:56,341 Now, this, your first challenge, 34 00:01:56,341 --> 00:01:58,301 is to cook for us two courses - 35 00:01:58,301 --> 00:02:00,741 a main course and a dessert. 36 00:02:00,741 --> 00:02:05,341 Now, those two courses should show us something about you as a cook. 37 00:02:05,341 --> 00:02:09,821 But also, it may be a chance for you to make up for the mistakes 38 00:02:09,821 --> 00:02:12,861 you made that knocked you out of the competition last time. 39 00:02:12,861 --> 00:02:14,581 Redeem yourself. 40 00:02:17,621 --> 00:02:19,101 We wish you the very best of luck. 41 00:02:19,101 --> 00:02:20,701 Two great courses, please. 42 00:02:20,701 --> 00:02:23,181 One hour, 45 minutes. 43 00:02:23,181 --> 00:02:24,501 Let's cook. 44 00:02:34,541 --> 00:02:37,221 Coming back in here, it was actually really nice. 45 00:02:37,221 --> 00:02:40,141 I'm obviously bricking it, but it was really nice. 46 00:02:40,141 --> 00:02:43,301 36-year-old Natasha works in fashion 47 00:02:43,301 --> 00:02:46,541 and delighted the judges in 2020... 48 00:02:46,541 --> 00:02:48,821 I think, for a home cook, this is really, really interesting, 49 00:02:48,821 --> 00:02:50,581 and actually quite exciting. 50 00:02:50,581 --> 00:02:53,661 ..with her unusual flavour combinations... 51 00:02:53,661 --> 00:02:56,741 That carrot and chocolate puree, I love. 52 00:02:56,741 --> 00:02:58,421 Well, I never. 53 00:02:58,421 --> 00:03:01,621 ..narrowly missing out on a semifinal place. 54 00:03:01,621 --> 00:03:06,421 The first thing I get is mango, and then I bite into venison. 55 00:03:06,421 --> 00:03:08,181 I don't think it belongs. 56 00:03:09,621 --> 00:03:12,701 She is definitely a talent and she is definitely daring. 57 00:03:12,701 --> 00:03:16,021 But that daring used to border danger. 58 00:03:17,101 --> 00:03:20,301 This time round, I don't think I have any specific tactics. 59 00:03:20,301 --> 00:03:22,421 I just will continue to be myself. 60 00:03:23,741 --> 00:03:25,741 Completely just...just be me. 61 00:03:28,781 --> 00:03:30,581 Natasha, lovely to see you again. 62 00:03:30,581 --> 00:03:33,581 What have you been up to since we last saw you? 63 00:03:33,581 --> 00:03:35,421 Well, I actually got married two weeks ago. 64 00:03:35,421 --> 00:03:38,021 Hey, congratulations. Thank you. 65 00:03:38,021 --> 00:03:40,861 And I've got an 18-month-old little girl now, 66 00:03:40,861 --> 00:03:43,421 so she's been my little tester running around. 67 00:03:43,421 --> 00:03:45,581 Now you've got two courses. We've got a dessert and a main course. 68 00:03:45,581 --> 00:03:46,821 What are your two courses? 69 00:03:46,821 --> 00:03:49,301 It's my Tasha's Bit Of Turf And Surf. 70 00:03:49,301 --> 00:03:52,661 So veal chop with a prawn. 71 00:03:52,661 --> 00:03:54,861 That will be with gnudi. 72 00:03:54,861 --> 00:03:57,941 So gnudi is a form of gnocchi. 73 00:03:57,941 --> 00:04:00,861 But it's made from ricotta rather than potato. 74 00:04:00,861 --> 00:04:03,501 And a paprika and cream sauce. 75 00:04:06,541 --> 00:04:09,461 We've got a veal chop, which she needs to pan-fry nice 76 00:04:09,461 --> 00:04:11,021 and crispy on the outside, 77 00:04:11,021 --> 00:04:13,301 but still be lovely and pink through the middle. 78 00:04:13,301 --> 00:04:16,501 All I hope is that the prawn has still got a bit of a snap 79 00:04:16,501 --> 00:04:20,381 to it almost, so it doesn't go cotton woolly and fluffy. 80 00:04:20,381 --> 00:04:22,141 On the side, we've got gnudi. 81 00:04:22,141 --> 00:04:24,221 That's going to be flavoured with lemon. 82 00:04:24,221 --> 00:04:25,781 Lemon and veal - lovely. 83 00:04:25,781 --> 00:04:27,341 Lemon and prawn - perfect. 84 00:04:27,341 --> 00:04:29,941 I hope it doesn't fall apart. 85 00:04:29,941 --> 00:04:31,341 Fingers crossed. 86 00:04:33,021 --> 00:04:34,341 Dessert from you? 87 00:04:34,341 --> 00:04:36,381 Coffee and coconut mille-feuille 88 00:04:36,381 --> 00:04:40,341 with a pistachio, dark chocolate and apricot crumb. 89 00:04:40,341 --> 00:04:42,261 Do a big portion, Natasha, could you? 90 00:04:42,261 --> 00:04:44,541 I think it might be, to be fair. 91 00:04:46,221 --> 00:04:49,901 Natasha is trying to improve upon that dish 92 00:04:49,901 --> 00:04:52,421 that I was so impressed with the last time she cooked for us. 93 00:04:52,421 --> 00:04:54,581 The mille-feuille is superb. 94 00:04:54,581 --> 00:04:55,781 I think it's an absolute delight. 95 00:04:57,381 --> 00:04:59,221 That's a lot to live up to. 96 00:04:59,221 --> 00:05:03,341 In between the layers of buttery puff pastry, we've got coffee mousse 97 00:05:03,341 --> 00:05:05,741 and we've got coconut mousse. Mate, come on. 98 00:05:05,741 --> 00:05:07,701 Bring it on. That's beautiful. 99 00:05:07,701 --> 00:05:11,381 Right now, I'm almost passing out with anticipation. 100 00:05:13,741 --> 00:05:17,301 Oh, my God. I'm...I'm nerve-racked, to be honest. 101 00:05:17,301 --> 00:05:20,861 How do you cut stuff when you're shaking so much? 102 00:05:20,861 --> 00:05:26,221 Medical secretary Linda from North Wales competed in 2023... 103 00:05:26,221 --> 00:05:28,501 Hello. Hi, Linda. 104 00:05:28,501 --> 00:05:30,501 Lovely to meet you both. 105 00:05:30,501 --> 00:05:31,701 I'm a big fan. 106 00:05:32,821 --> 00:05:35,741 ..and reached Knockout Week with her Middle Eastern-inspired 107 00:05:35,741 --> 00:05:37,221 savoury dishes... 108 00:05:37,221 --> 00:05:39,581 Nice cookery, Linda. Thank you. 109 00:05:39,581 --> 00:05:42,101 ..and classic desserts. 110 00:05:42,101 --> 00:05:44,061 Dib-dab, that's fab. 111 00:05:44,061 --> 00:05:45,501 LAUGHTER 112 00:05:45,501 --> 00:05:47,341 Linda, what a wonderful personality. 113 00:05:47,341 --> 00:05:50,661 Big smile on her face. Full of grins. Full of giggles. 114 00:05:50,661 --> 00:05:53,501 Have you...? Oh! 115 00:05:53,501 --> 00:05:55,741 Oh, my God. Oh, my God. 116 00:05:55,741 --> 00:05:59,101 The thing is, right at the last minute, she slipped up. 117 00:05:59,101 --> 00:06:02,461 To me, this is just sardines on toast that I might have on 118 00:06:02,461 --> 00:06:06,021 a Saturday afternoon while the rugby's on. OK. 119 00:06:06,021 --> 00:06:10,021 What I want from Linda now is a little bit more elegance. 120 00:06:11,141 --> 00:06:15,901 When I left the competition last time, I was devastated. 121 00:06:15,901 --> 00:06:19,221 I knew in my heart I hadn't done enough. 122 00:06:19,221 --> 00:06:21,581 So I want to do better this time. 123 00:06:23,621 --> 00:06:26,021 What have you been up to since we last saw you, Linda? 124 00:06:26,021 --> 00:06:28,901 I made some food for charity, but it was more I was doing 125 00:06:28,901 --> 00:06:31,661 a calendar - a naked calendar. 126 00:06:31,661 --> 00:06:33,221 LINDA LAUGHS 127 00:06:33,221 --> 00:06:37,061 Me and 16 women did a naked calendar for breast cancer. 128 00:06:37,061 --> 00:06:39,581 You know, it's not like really everything out for show. 129 00:06:39,581 --> 00:06:42,461 You know, it's subtle. You are extraordinary. 130 00:06:42,461 --> 00:06:44,381 Oh, thank you. You've got a great smile on your face. 131 00:06:44,381 --> 00:06:46,301 So brilliant to have you back. Thank you. 132 00:06:46,301 --> 00:06:47,661 So, what are you going to cook for us? 133 00:06:47,661 --> 00:06:51,941 So I'm going to cook sea bass with a chorizo crumb, 134 00:06:51,941 --> 00:06:55,741 some courgette puree and a fennel veloute. 135 00:06:55,741 --> 00:06:59,341 I wanted to cook fish because of my disaster of sardines, 136 00:06:59,341 --> 00:07:03,501 which my husband will never hear the end of, because it was his idea. 137 00:07:03,501 --> 00:07:08,941 And for dessert, I'm going to do an orange blossom cake 138 00:07:08,941 --> 00:07:13,381 with some cream cheese and an orange gel. 139 00:07:13,381 --> 00:07:14,621 Fantastic. 140 00:07:16,701 --> 00:07:20,461 Now, main course, we've got steamed sea bass, which is going to be quite 141 00:07:20,461 --> 00:07:24,421 soft, in a veloute, which is going to be velvety, with a puree, 142 00:07:24,421 --> 00:07:27,181 which is also going to be soft, with some pickled cucumbers, 143 00:07:27,181 --> 00:07:29,701 which is just going to have a small bite to it. 144 00:07:29,701 --> 00:07:32,941 The little bit of spice we've got is a chorizo crumb. 145 00:07:32,941 --> 00:07:35,221 It could be really, really elegant. I hope it is. 146 00:07:35,221 --> 00:07:37,141 Texture is my main concern. 147 00:07:38,221 --> 00:07:40,581 Oh, you're joking me. 148 00:07:40,581 --> 00:07:42,181 They've burnt. 149 00:07:42,181 --> 00:07:45,581 I thought it was off, and it was on. 150 00:07:45,581 --> 00:07:47,181 I'll have to do it again. 151 00:07:47,181 --> 00:07:49,101 SHE EXHALES 152 00:07:49,101 --> 00:07:51,901 Dessert, she's going to make us an orange blossom cake 153 00:07:51,901 --> 00:07:54,461 because the last time she cooked with orange blossom, 154 00:07:54,461 --> 00:07:55,541 we couldn't taste it. 155 00:07:55,541 --> 00:07:57,781 I'm not getting any flavour of orange blossom. 156 00:07:59,341 --> 00:08:01,421 I want to be able to taste the orange blossom. 157 00:08:02,661 --> 00:08:05,501 Let's just shove it in and hope for the best. 158 00:08:05,501 --> 00:08:08,461 And then the cream cheese. I get that. Very much the tartness, 159 00:08:08,461 --> 00:08:11,541 the sourness you get in a cheesecake. And then an orange gel. 160 00:08:11,541 --> 00:08:13,781 That's really going to show some technique, 161 00:08:13,781 --> 00:08:15,181 because that's not easy to do. 162 00:08:15,181 --> 00:08:17,541 See, why is that one on? 163 00:08:17,541 --> 00:08:18,781 SHE LAUGHS 164 00:08:18,781 --> 00:08:21,581 You've had 25 minutes. 165 00:08:21,581 --> 00:08:24,181 Right. What the hell am I doing? 166 00:08:24,181 --> 00:08:28,541 Personal trainer Cliodhna faced the competition in 2023... 167 00:08:29,501 --> 00:08:31,341 This could be my chance at redemption. 168 00:08:31,341 --> 00:08:34,221 It's just I need to make sure I really work hard now, like, keep 169 00:08:34,221 --> 00:08:36,661 to the time constraints and pull it all off. 170 00:08:36,661 --> 00:08:40,301 ..impressing with her twists on the classics. 171 00:08:40,301 --> 00:08:43,221 I've got to tell you. I'd pay for that in a restaurant. 172 00:08:43,221 --> 00:08:45,261 Oh, thank you. 173 00:08:45,261 --> 00:08:49,981 What I did admire about Cliodhna is her ability to keep soldiering on 174 00:08:49,981 --> 00:08:52,781 when things were going wrong. 175 00:08:52,781 --> 00:08:54,141 SHE GASPS 176 00:08:54,141 --> 00:08:56,581 She had a chocolate tart that did not work out 177 00:08:56,581 --> 00:08:58,101 how she wanted it to. 178 00:08:59,821 --> 00:09:01,581 But she persevered. 179 00:09:01,581 --> 00:09:04,501 Right, come on. I can put one good plate of food together. 180 00:09:04,501 --> 00:09:08,181 That sort of attitude can take you a very, very long way. 181 00:09:09,741 --> 00:09:14,061 I was absolutely gutted to not get a quarterfinalist place last year. 182 00:09:14,061 --> 00:09:16,861 It was within touching distance, but unfortunately I just didn't do 183 00:09:16,861 --> 00:09:17,981 enough on the day. 184 00:09:17,981 --> 00:09:21,901 So, hopefully, this year I can redeem myself and get there. 185 00:09:25,341 --> 00:09:27,261 Cliodhna, you've got two courses to cook for us. 186 00:09:27,261 --> 00:09:31,861 Yeah, so I'm doing smoked salmon and spinach-filled pasta with 187 00:09:31,861 --> 00:09:35,421 a lemon and garlic reduction, dill oil and samphire. 188 00:09:35,421 --> 00:09:39,101 And then, for my dessert, I'm doing my infamous chocolate tart 189 00:09:39,101 --> 00:09:41,581 that burst all over the microwave last time I was here 190 00:09:41,581 --> 00:09:43,621 and sent me home. 191 00:09:43,621 --> 00:09:49,501 You stood in that room as the tart literally collapsed in your hand 192 00:09:49,501 --> 00:09:51,021 and it came across your hand, 193 00:09:51,021 --> 00:09:53,421 and you didn't even shed a tear. 194 00:09:53,421 --> 00:09:56,381 No. So chocolate tart for redemption? Yes. 195 00:09:56,381 --> 00:09:58,981 What are you hoping to show us now that you didn't show us before? 196 00:09:58,981 --> 00:10:01,221 Two portions of dessert, definitely. 197 00:10:03,901 --> 00:10:07,501 Cliodhna is doing a filled pasta, and they're technically challenging. 198 00:10:07,501 --> 00:10:09,261 I don't know why I signed myself up for this again. 199 00:10:09,261 --> 00:10:10,621 I can't breathe. 200 00:10:12,061 --> 00:10:14,901 Inside that, she's got a mixture of salmon that's lightly smoked 201 00:10:14,901 --> 00:10:16,621 and ricotta and spinach. 202 00:10:16,621 --> 00:10:19,421 She's got to be gentle with it, gentle when she works it, gentle 203 00:10:19,421 --> 00:10:21,221 when she cooks it. When we cut in, 204 00:10:21,221 --> 00:10:23,261 that needs to be beautifully smooth. 205 00:10:23,261 --> 00:10:25,981 If that's grainy, she's overdone it. 206 00:10:25,981 --> 00:10:27,701 Come on. 207 00:10:27,701 --> 00:10:30,341 So we've got our chocolate tart. We've got our pistachio cream. 208 00:10:30,341 --> 00:10:32,181 But she's going to jazz it up a little bit more 209 00:10:32,181 --> 00:10:35,181 and she's putting cherries in with that chocolate tart. 210 00:10:35,181 --> 00:10:37,661 Chocolate, cherry and pistachio. 211 00:10:37,661 --> 00:10:41,061 Oh, yes, please. I love those flavours. 212 00:10:41,061 --> 00:10:43,061 Just got to hope that two of those little tarts 213 00:10:43,061 --> 00:10:45,061 are both perfect. Fingers crossed for her, 214 00:10:45,061 --> 00:10:47,581 because she had a nightmare with one before. 215 00:10:47,581 --> 00:10:49,021 SHE EXHALES 216 00:10:49,021 --> 00:10:51,181 You are halfway, guys! 217 00:10:51,181 --> 00:10:52,581 Halfway! 218 00:10:54,221 --> 00:10:56,021 It's great to be back in the kitchen. 219 00:10:56,021 --> 00:10:59,541 It feels like it's home. I'm glad to be back. 220 00:10:59,541 --> 00:11:03,981 Born and raised in India, 46-year-old head of customer success 221 00:11:03,981 --> 00:11:06,781 Ajay brought his South Indian flavours 222 00:11:06,781 --> 00:11:10,261 to the MasterChef kitchen in 2019. 223 00:11:10,261 --> 00:11:14,781 I love the creamy coconut milk sauce that you've got. 224 00:11:14,781 --> 00:11:17,901 It's really well spiced, it's really well seasoned 225 00:11:17,901 --> 00:11:19,941 and I like it a lot. 226 00:11:19,941 --> 00:11:22,381 When we saw him last time, it was the influence from his mum, 227 00:11:22,381 --> 00:11:24,981 who was the cook at home. He has got what it takes. 228 00:11:24,981 --> 00:11:26,301 He's flavours are wonderful. 229 00:11:26,301 --> 00:11:31,261 Lots of chilli, lots of fruit, lots of coconut - fabulous food. 230 00:11:31,261 --> 00:11:32,861 The last time I was in the competition, I made it 231 00:11:32,861 --> 00:11:34,181 to the quarterfinals. 232 00:11:34,181 --> 00:11:38,901 Your farfalle is just a little bit dense. 233 00:11:38,901 --> 00:11:40,981 I am absolutely back here to win. 234 00:11:40,981 --> 00:11:42,701 No questions about that. 235 00:11:44,341 --> 00:11:46,101 What have you been doing in the five years since...? 236 00:11:46,101 --> 00:11:47,581 The first year was quite interesting. 237 00:11:47,581 --> 00:11:51,621 I did plenty of supper clubs, a couple of private dining events, 238 00:11:51,621 --> 00:11:53,021 and then Covid came, 239 00:11:53,021 --> 00:11:55,741 my day job got really busy. But occasionally I do 240 00:11:55,741 --> 00:11:58,341 a cooking lesson or a small event here or there. 241 00:11:58,341 --> 00:12:00,701 How has your cookery changed? 242 00:12:00,701 --> 00:12:02,821 So I think I'm a lot more confident. 243 00:12:02,821 --> 00:12:05,741 I think I know what I want, and I really want to showcase 244 00:12:05,741 --> 00:12:07,501 South of India. That's my passion. 245 00:12:07,501 --> 00:12:13,021 So for the main, I'm doing a rack of lamb with a black pepper sauce, 246 00:12:13,021 --> 00:12:17,141 stir-fried coconut rice, and a coconut chilli 247 00:12:17,141 --> 00:12:19,341 and onion sambal. 248 00:12:19,341 --> 00:12:23,221 Ajay, I don't want to scare you, but we've had some lamb catastrophes 249 00:12:23,221 --> 00:12:25,981 in this competition. This one's going to be brilliant. 250 00:12:27,901 --> 00:12:30,701 We've got a rack of lamb, which he's first poached 251 00:12:30,701 --> 00:12:32,221 in lots and lots of spices. 252 00:12:32,221 --> 00:12:35,181 Then he's going to render the fat, get the skin nice and crispy, 253 00:12:35,181 --> 00:12:37,261 and then roast it. 254 00:12:37,261 --> 00:12:39,461 Black pepper sauce - that should be quite vibrant 255 00:12:39,461 --> 00:12:40,621 and really, really strong. 256 00:12:40,621 --> 00:12:42,941 I think that should be delicious. 257 00:12:42,941 --> 00:12:44,901 Sambal on the side. 258 00:12:44,901 --> 00:12:48,061 Almost like a cross between a sauce and a chutney. 259 00:12:48,061 --> 00:12:49,621 Bring it on, Ajay. 260 00:12:49,621 --> 00:12:52,141 You make it as hot as you like, mate, because that's how we like it. 261 00:12:53,821 --> 00:12:54,981 I am a feeder. 262 00:12:54,981 --> 00:12:57,861 When I was in college in the US, I cooked for all my roommates, 263 00:12:57,861 --> 00:13:00,301 and they all called me Mummy because I fed them. 264 00:13:00,301 --> 00:13:03,661 I want to take now my new recipes and feed all of the UK. 265 00:13:05,341 --> 00:13:06,661 Dessert from Ajay, 266 00:13:06,661 --> 00:13:09,621 we are getting purple carrot and beetroot halwa. 267 00:13:09,621 --> 00:13:12,981 Very, very classic Indian dessert of carrot and beetroot cooked 268 00:13:12,981 --> 00:13:16,821 down with brown soft sugar, which is then wrapped in 269 00:13:16,821 --> 00:13:20,101 a wonton skin. He's baking those and he's serving that with 270 00:13:20,101 --> 00:13:24,221 a white chocolate and cardamom mousse enriched with mascarpone, 271 00:13:24,221 --> 00:13:27,261 and then toasted pistachio nuts across the top. 272 00:13:27,261 --> 00:13:30,901 This mousse... John, I mean, it's rich and it's sweet. 273 00:13:30,901 --> 00:13:32,781 I mean, it might even be too sweet for me. 274 00:13:34,661 --> 00:13:36,901 You have 25 minutes left. 275 00:13:36,901 --> 00:13:38,181 OK? 276 00:13:40,821 --> 00:13:43,901 I'm an excited guy. Calm, excited guy, I like to say. 277 00:13:43,901 --> 00:13:45,741 I've been watching this programme for nearly 20 years. 278 00:13:45,741 --> 00:13:48,421 So, again, it's like reliving the dream all over again. 279 00:13:48,421 --> 00:13:50,181 So it's fun-time Freddie. 280 00:13:50,181 --> 00:13:55,621 Insurance MD Tigi made it to the quarterfinals in 2022. 281 00:13:55,621 --> 00:13:58,621 I remember Tigi made a massive impression as soon as he walked 282 00:13:58,621 --> 00:13:59,821 into this kitchen. 283 00:13:59,821 --> 00:14:01,541 It's, um... 284 00:14:03,701 --> 00:14:06,821 It's a dish that my dad loved, so that's why I made it. 285 00:14:06,821 --> 00:14:08,621 And he passed away three years ago. 286 00:14:08,621 --> 00:14:10,861 Well, I've got to say, mate, I reckon he'd be really proud, 287 00:14:10,861 --> 00:14:13,621 because I think that's absolutely fantastic. 288 00:14:13,621 --> 00:14:16,981 I mean, his food is influenced by West Africa, and that is big 289 00:14:16,981 --> 00:14:19,821 and it's bold and it's exciting. 290 00:14:19,821 --> 00:14:22,741 This is so wonderful and so accomplished. 291 00:14:22,741 --> 00:14:27,061 I wish you sold that by the jar, because I would buy it. 292 00:14:27,061 --> 00:14:31,021 So I left the competition on a dish which was a jerk 293 00:14:31,021 --> 00:14:36,981 sea bass with broccoli and a sweet potato and swede stack. 294 00:14:36,981 --> 00:14:40,701 Unfortunately, it ended up being a swimming pool. 295 00:14:40,701 --> 00:14:42,981 The broccoli, unfortunately, is waterlogged and washes away 296 00:14:42,981 --> 00:14:45,661 all the lovely flavour of the jerk, which is a shame. 297 00:14:45,661 --> 00:14:47,261 And then the stack is not cooked enough. 298 00:14:48,701 --> 00:14:52,501 So my whole situation around now is really changing up that dish 299 00:14:52,501 --> 00:14:54,781 and see what I can do with it and maybe impress upon it. 300 00:14:56,621 --> 00:14:57,901 Tigi, welcome back. 301 00:14:57,901 --> 00:15:00,261 Nice to see you and your scotch bonnet back 302 00:15:00,261 --> 00:15:01,661 in the MasterChef kitchen. 303 00:15:01,661 --> 00:15:03,301 I always bring them with me everywhere I go. 304 00:15:03,301 --> 00:15:05,341 They're like my little friends. I have one on each shoulder. 305 00:15:05,341 --> 00:15:06,501 Why have you come back? 306 00:15:06,501 --> 00:15:08,901 For the last two and a half years, all I've got is abuse 307 00:15:08,901 --> 00:15:10,101 from friends going, 308 00:15:10,101 --> 00:15:12,101 "So you went on MasterChef, and you couldn't cook broccoli." 309 00:15:12,101 --> 00:15:13,621 It's a little bit awkward. 310 00:15:13,621 --> 00:15:16,541 Coming back gives that opportunity to kind of push that to the side. 311 00:15:16,541 --> 00:15:18,221 What are going to make for us? First course, 312 00:15:18,221 --> 00:15:20,501 because I did jerk sea bass last time, I've changed it 313 00:15:20,501 --> 00:15:23,781 so I haven't got my sweet potato and swede stack, so I'm going to do 314 00:15:23,781 --> 00:15:26,221 some sweet potato croquettes instead. 315 00:15:26,221 --> 00:15:28,741 And then on top of that, I'm doing callaloo at the bottom instead 316 00:15:28,741 --> 00:15:31,901 of those swimming-in-water broccoli. 317 00:15:31,901 --> 00:15:34,581 And the sauce? The sauce.. The jerk sauce, same again. 318 00:15:34,581 --> 00:15:36,381 But I've changed it a little bit and made it a little bit tangy 319 00:15:36,381 --> 00:15:38,941 and obviously put some more heat in it as well. Great. 320 00:15:40,581 --> 00:15:42,621 I like the sound of Tigi's fish. Sea bass. 321 00:15:42,621 --> 00:15:45,301 We want crispy skin. I want to see it scored. 322 00:15:45,301 --> 00:15:47,781 Don't let it stick to the pan. Don't burn it. 323 00:15:47,781 --> 00:15:49,621 Don't curl it. 324 00:15:49,621 --> 00:15:52,501 He's going to give us a jerk sauce. Lovely. 325 00:15:52,501 --> 00:15:57,181 Peppery, flavoured with thyme, lots of seasoning, beautiful flavours. 326 00:15:57,181 --> 00:16:00,061 And he's got callaloo underneath the fish, which, 327 00:16:00,061 --> 00:16:02,221 of course, is a strong spinach. 328 00:16:02,221 --> 00:16:04,861 Lovely flavours. Do you know why they're lovely flavours? 329 00:16:04,861 --> 00:16:09,381 Because they are tried and tested famous flavours in the Caribbean. 330 00:16:09,381 --> 00:16:12,501 Did you do any sort of celebration about MasterChef? Yeah, I did. 331 00:16:12,501 --> 00:16:15,701 So obviously, as you can tell, I do like a tattoo occasionally. 332 00:16:15,701 --> 00:16:18,341 So I got a MasterChef tattoo on my leg. 333 00:16:18,341 --> 00:16:20,181 Hang on. Hang on. Is it...? 334 00:16:20,181 --> 00:16:23,421 Is it the M or...? It's the M, yeah. It's not me and John? 335 00:16:23,421 --> 00:16:26,101 No, it's not. That would be weird, wouldn't it? 336 00:16:26,101 --> 00:16:27,581 A little bit weird. 337 00:16:30,501 --> 00:16:33,381 Dessert from Tigi - we're getting a key lime pie. 338 00:16:33,381 --> 00:16:37,101 He's using digestive biscuits to make a buttery biscuit base. 339 00:16:37,101 --> 00:16:41,141 Nice and sharp, almost like a lime custard inside a tart. 340 00:16:41,141 --> 00:16:44,861 He's also making a ginger curd to go on the side, and then shavings 341 00:16:44,861 --> 00:16:47,141 of coconut, which he's going to toast to go across the top 342 00:16:47,141 --> 00:16:48,381 of the whole thing. 343 00:16:48,381 --> 00:16:50,901 Cleverly, he's making little individual key lime pies. 344 00:16:50,901 --> 00:16:54,021 So there's no reason why, as long as that base is nicely set, 345 00:16:54,021 --> 00:16:57,061 that he can't be able to bring them out and they should hold together. 346 00:16:57,061 --> 00:16:58,741 HE SIGHS 347 00:16:58,741 --> 00:17:02,061 OK! Listen, you've got 15 minutes left. 348 00:17:04,781 --> 00:17:06,101 You're going to put that in the pan? 349 00:17:06,101 --> 00:17:10,021 Yes, because I want to baste it and I want the pepper sauce on it. 350 00:17:11,581 --> 00:17:15,141 OK, there we go. Let's get the butter in there. 351 00:17:15,141 --> 00:17:16,901 I've forgotten something in the cake. 352 00:17:16,901 --> 00:17:18,261 I can't believe it. 353 00:17:19,381 --> 00:17:21,061 Butter. 354 00:17:21,061 --> 00:17:22,861 Oh, well. What can I do now? 355 00:17:22,861 --> 00:17:24,621 I can't make another one! 356 00:17:24,621 --> 00:17:27,541 I knew there was something wrong with that cake. 357 00:17:27,541 --> 00:17:29,861 Oh! Linda! 358 00:17:49,901 --> 00:17:51,701 Well done, you, with those. I don't want to scare you. 359 00:17:51,701 --> 00:17:54,781 You've got three minutes. Everybody, three minutes, please! 360 00:17:56,741 --> 00:18:00,181 Oh, no. What's happened there? 361 00:18:00,181 --> 00:18:02,581 It's stuck to the bottom. 362 00:18:02,581 --> 00:18:03,981 Nightmare. 363 00:18:05,381 --> 00:18:06,661 Oh! 364 00:18:08,941 --> 00:18:10,221 What a nightmare. 365 00:18:14,661 --> 00:18:15,901 You've got 90 seconds. 366 00:18:15,901 --> 00:18:18,261 There's a couple of you here are in a bit of trouble. 367 00:18:18,261 --> 00:18:21,981 90 seconds. Let's go, go, go, go, go. 368 00:18:21,981 --> 00:18:23,541 SHE EXHALES 369 00:18:25,861 --> 00:18:27,421 Final touches, please. 370 00:18:29,941 --> 00:18:32,381 Stop! Time is well and truly up. 371 00:18:32,381 --> 00:18:34,101 Well done, everybody. 372 00:18:39,501 --> 00:18:42,141 Linda, please. 373 00:18:42,141 --> 00:18:47,261 Last time, medical secretary Linda was knocked out on a fish dish. 374 00:18:47,261 --> 00:18:49,141 Looking to redeem herself, 375 00:18:49,141 --> 00:18:52,181 she's cooked steamed sea bass, 376 00:18:52,181 --> 00:18:54,501 topped with a chorizo crumb, 377 00:18:54,501 --> 00:18:56,901 served with a courgette puree, 378 00:18:56,901 --> 00:19:00,541 pickled cucumber, fennel veloute 379 00:19:00,541 --> 00:19:02,021 and dill oil. 380 00:19:06,741 --> 00:19:12,461 Your fish is going a little bit over, but I wouldn't send it back. 381 00:19:12,461 --> 00:19:15,661 The crumb across the top, I think, is absolutely delightful. 382 00:19:15,661 --> 00:19:17,221 The courgette puree. 383 00:19:17,221 --> 00:19:20,221 I love the vibrancy of the colour, but I feel it could do with a little 384 00:19:20,221 --> 00:19:23,381 bit more seasoning, maybe a tiny bit of acid. OK. 385 00:19:23,381 --> 00:19:27,341 I think the dish is too wet, and I'm happy to have both sauces. 386 00:19:27,341 --> 00:19:29,581 I think we could just do with half the amount. 387 00:19:29,581 --> 00:19:33,021 But your fennel veloute is absolutely delicious. 388 00:19:33,021 --> 00:19:36,021 Oh, thank you. Really, really creamy. 389 00:19:36,021 --> 00:19:38,581 A little bit of the aniseed from the fennel, but more aniseed 390 00:19:38,581 --> 00:19:40,381 sweetness coming from the dill oil. 391 00:19:40,381 --> 00:19:42,141 Nice touches. 392 00:19:42,141 --> 00:19:44,021 Not perfect. 393 00:19:44,021 --> 00:19:46,141 Let's go to dessert, shall we? 394 00:19:46,141 --> 00:19:50,701 Reinventing her orange blossom dessert from 2023, 395 00:19:50,701 --> 00:19:55,741 Linda has served orange blossom cake with mascarpone cream, 396 00:19:55,741 --> 00:19:57,381 topped with orange gel. 397 00:19:58,701 --> 00:20:00,301 Oh. 398 00:20:00,301 --> 00:20:02,301 Your sponge is a little bit dense, a little bit dry. 399 00:20:02,301 --> 00:20:04,101 What's happened? I forgot to put butter in. 400 00:20:04,101 --> 00:20:06,621 You forgot to put the butter in? I can't believe it. 401 00:20:12,901 --> 00:20:15,101 I get the orange blossom coming through the sponge. 402 00:20:15,101 --> 00:20:17,101 I do. I think that's really quite delightful. 403 00:20:17,101 --> 00:20:19,981 I think the amount you've got in there is absolutely right. 404 00:20:19,981 --> 00:20:22,821 The orange gel, which is sweet orange, like orange juice. 405 00:20:22,821 --> 00:20:25,661 And then the top, the rind, with that orange marmalade flavour. 406 00:20:25,661 --> 00:20:27,821 I think that's great. 407 00:20:27,821 --> 00:20:29,621 The sponge is too dry. You know that. 408 00:20:29,621 --> 00:20:31,061 You haven't put the butter in. 409 00:20:31,061 --> 00:20:35,861 But I love, love, love that cream cheese with that orange gel. 410 00:20:35,861 --> 00:20:39,101 Because you've deliberately not made it too sweet at all. 411 00:20:39,101 --> 00:20:41,061 It's almost refreshing. 412 00:20:41,061 --> 00:20:44,261 What a lovely combination to put on a sweetened sponge. 413 00:20:47,341 --> 00:20:50,661 Relief that that's over, to be fair. 414 00:20:52,061 --> 00:20:56,701 There was parts of it they weren't too happy with, but on the whole 415 00:20:56,701 --> 00:20:58,981 I got good feedback, so... 416 00:21:01,021 --> 00:21:06,061 Garmin technician Natasha's main is pan-fried veal, 417 00:21:06,061 --> 00:21:08,541 grilled paprika prawn, 418 00:21:08,541 --> 00:21:11,861 gnudi - a fried ricotta and lemon dumpling - sauteed 419 00:21:11,861 --> 00:21:13,861 in seaweed butter, 420 00:21:13,861 --> 00:21:17,261 kale, parsley crumb, 421 00:21:17,261 --> 00:21:20,541 served with a buttermilk and smoked paprika sauce. 422 00:21:26,261 --> 00:21:28,341 Your veal is beautiful. 423 00:21:28,341 --> 00:21:30,261 You've got some texture on the outside. 424 00:21:30,261 --> 00:21:34,181 It's still pink in the middle. It's absolutely lovely. 425 00:21:34,181 --> 00:21:36,581 Your prawn at one end is cooked, the thinner end. The thicker end 426 00:21:36,581 --> 00:21:40,501 needs more cookery. We're talking about a minute. 427 00:21:40,501 --> 00:21:45,501 I do love the smoky paprika coming through that cream sauce. 428 00:21:45,501 --> 00:21:47,541 It builds up that flavour. 429 00:21:47,541 --> 00:21:50,661 It's subtle, which is lovely, but the sweet smokiness 430 00:21:50,661 --> 00:21:54,341 and the pepperiness... You can tell in my voice. It's catching me now. 431 00:21:54,341 --> 00:21:56,901 Your gnudi are quite firm. 432 00:21:56,901 --> 00:21:58,261 In fact, they're very firm. 433 00:21:58,261 --> 00:22:01,021 A real gnudi literally dissolves in your mouth. 434 00:22:01,021 --> 00:22:04,661 It's literally ricotta with a little shell around the outside. 435 00:22:04,661 --> 00:22:08,381 But the softness of the veal, the crunch coming from that kale, 436 00:22:08,381 --> 00:22:09,781 I think that's great. 437 00:22:09,781 --> 00:22:12,341 I think you've done a pretty good job. Thank you. 438 00:22:13,901 --> 00:22:18,181 Hoping to build on the success of her mille-feuille last time, 439 00:22:18,181 --> 00:22:22,781 Natasha's dessert is puff pastry filled with layers of coffee 440 00:22:22,781 --> 00:22:24,621 and coconut mousse, 441 00:22:24,621 --> 00:22:27,501 topped with a pistachio, apricot, chocolate 442 00:22:27,501 --> 00:22:28,981 and coconut crumb. 443 00:22:34,021 --> 00:22:37,181 Lovely, thin puff pastry. 444 00:22:37,181 --> 00:22:39,461 And in between that, the creaminess 445 00:22:39,461 --> 00:22:43,501 of bitter coffee and then mellow, sweet coconut. 446 00:22:43,501 --> 00:22:45,421 And I am so very happy. 447 00:22:45,421 --> 00:22:46,741 Really well made. 448 00:22:46,741 --> 00:22:49,141 Beautiful textures. Beautiful flavours. Well done, you. 449 00:22:49,141 --> 00:22:50,301 Thank you. 450 00:22:50,301 --> 00:22:53,741 The bit across the top, the dried apricots, pistachios, the chocolate 451 00:22:53,741 --> 00:22:57,101 and the coconut, tastes to me like a thing that is supposed 452 00:22:57,101 --> 00:22:58,901 to be really good for you, but you actually know is 453 00:22:58,901 --> 00:23:00,221 a little bit naughty. 454 00:23:00,221 --> 00:23:02,181 And I quite like that. 455 00:23:02,181 --> 00:23:05,661 The dessert is as good as it was last time, so thank you very much. 456 00:23:05,661 --> 00:23:06,861 Thank you. 457 00:23:08,501 --> 00:23:10,061 It was no easier the second time round. 458 00:23:10,061 --> 00:23:11,941 If anything, it was harder because you're trying 459 00:23:11,941 --> 00:23:13,181 to prove a point. 460 00:23:13,181 --> 00:23:17,341 I had to focus, bring my A-game. And, yeah, some minor faults, 461 00:23:17,341 --> 00:23:19,461 but we're all human. I'm happy. 462 00:23:21,061 --> 00:23:25,981 Head of customer success Ajay has served South Indian spiced lamb 463 00:23:25,981 --> 00:23:32,101 chops, coconut rice, a chilli, coconut and parsley sambal, 464 00:23:32,101 --> 00:23:33,901 and a black pepper sauce. 465 00:23:38,821 --> 00:23:41,741 Ajay, it gives me great pleasure to announce to you 466 00:23:41,741 --> 00:23:44,381 I think your food is stunning. 467 00:23:44,381 --> 00:23:46,341 That lamb is perfect. 468 00:23:46,341 --> 00:23:50,621 You've got colour on the outside and it's juicy pink in the middle. 469 00:23:50,621 --> 00:23:54,141 That sambal really took me by surprise. 470 00:23:54,141 --> 00:23:59,021 It starts off citrusy, sharp, and then it went coconut-sweet. 471 00:23:59,021 --> 00:24:03,261 And then bits of chilli kept coming in, and I couldn't leave it alone. 472 00:24:03,261 --> 00:24:04,501 Thank you. 473 00:24:04,501 --> 00:24:07,581 I'd pay good money for that main course. 474 00:24:07,581 --> 00:24:09,181 Thank you. I really would. 475 00:24:09,181 --> 00:24:13,941 Your black pepper sauce has the wonderful texture and flavour 476 00:24:13,941 --> 00:24:16,941 of a steak and black pepper sauce when it hits right in the back 477 00:24:16,941 --> 00:24:18,021 of your throat. 478 00:24:18,021 --> 00:24:19,821 Your rice is cooked beautifully. 479 00:24:19,821 --> 00:24:23,181 You've got all these different seeds and flavours. 480 00:24:23,181 --> 00:24:25,541 There is nowhere to hide in this 481 00:24:25,541 --> 00:24:28,421 from spice. It is spiced right to the hilt. 482 00:24:28,421 --> 00:24:30,501 And I love you for it. 483 00:24:30,501 --> 00:24:32,821 I think that's just absolutely fantastic. 484 00:24:32,821 --> 00:24:34,341 Thank you. 485 00:24:36,061 --> 00:24:41,781 For dessert, Ajay has made beetroot and black carrot halwa wontons, 486 00:24:41,781 --> 00:24:45,101 served with a white chocolate and cardamom mousse 487 00:24:45,101 --> 00:24:47,101 and toasted pistachios. 488 00:24:52,341 --> 00:24:53,861 I love your flavours. 489 00:24:53,861 --> 00:24:57,301 I really like that beetroot carrot halwa inside. 490 00:24:57,301 --> 00:25:01,701 But those wonton skins are a bit too hard. 491 00:25:01,701 --> 00:25:03,501 They're a bit too chewy. 492 00:25:03,501 --> 00:25:07,421 And I feel as though the whole thing could do, like, a nice little syrup 493 00:25:07,421 --> 00:25:10,621 on the side to make it really come alive. 494 00:25:10,621 --> 00:25:12,181 I love your mousse. 495 00:25:12,181 --> 00:25:14,821 A little bit of chocolate. Not too sweet. A lot of cream. 496 00:25:14,821 --> 00:25:17,341 Hint of cardamom running through there. With pistachios, 497 00:25:17,341 --> 00:25:20,341 all good. Flavours are great. 498 00:25:20,341 --> 00:25:22,141 The texture of that wonton... 499 00:25:22,141 --> 00:25:23,741 ..I'm not in love with. OK. 500 00:25:25,661 --> 00:25:29,101 I've definitely shown the judges that I'm a much more mature cook. 501 00:25:29,101 --> 00:25:31,701 Last time, I went out in the quarterfinals, this time 502 00:25:31,701 --> 00:25:32,901 they want to pay for my food. 503 00:25:32,901 --> 00:25:36,381 So, hey, that definitely shows I've gone a long way. 504 00:25:38,261 --> 00:25:43,781 In 2023, insurance MD Tigi's sea bass dish sent him home. 505 00:25:43,781 --> 00:25:45,501 To show his improvement, 506 00:25:45,501 --> 00:25:52,021 he's served sea bass, cooked in a jerk sauce, with callaloo 507 00:25:52,021 --> 00:25:53,861 and sweet potato croquettes. 508 00:26:00,981 --> 00:26:02,941 Your fish cookery is perfect. 509 00:26:02,941 --> 00:26:06,421 I mean, it is buttery, soft, and it's flaking. 510 00:26:06,421 --> 00:26:08,341 Your sweet potato croquettes are an inspiration. 511 00:26:08,341 --> 00:26:09,621 I've never had them before. 512 00:26:09,621 --> 00:26:11,381 It's got a really nice soft texture. 513 00:26:11,381 --> 00:26:13,781 With the crispy outside, I think that's lovely. 514 00:26:13,781 --> 00:26:15,061 Thanks. 515 00:26:15,061 --> 00:26:17,981 Good news is everything on that dish is cooked really, really well 516 00:26:17,981 --> 00:26:20,221 and seasoned beautifully. 517 00:26:20,221 --> 00:26:21,981 Callaloo, I love. 518 00:26:21,981 --> 00:26:23,821 It's strong, it's got lovely, sweet 519 00:26:23,821 --> 00:26:26,341 notes going through it and a little bit of spice. 520 00:26:26,341 --> 00:26:29,181 Your friends can no longer give you a hard time about broccoli, 521 00:26:29,181 --> 00:26:32,021 or about soggy sweet potato - your sweet potatoes are ace. 522 00:26:32,021 --> 00:26:33,621 Bad news is... 523 00:26:33,621 --> 00:26:35,461 ..it needs jerk. 524 00:26:35,461 --> 00:26:38,101 You made the sauce - you had a big pot of it. Mm. 525 00:26:38,101 --> 00:26:40,501 It's not there, which is a real shame. 526 00:26:42,861 --> 00:26:45,741 Tigi's dessert is a key lime pie - 527 00:26:45,741 --> 00:26:47,941 a digestive biscuit base... 528 00:26:47,941 --> 00:26:50,261 ..topped with a lime custard, 529 00:26:50,261 --> 00:26:52,221 served with a ginger curd. 530 00:26:53,461 --> 00:26:55,021 Didn't all go to plan, did it? 531 00:26:55,021 --> 00:26:57,461 No. Unfortunately, the desserts... 532 00:26:57,461 --> 00:26:59,301 ..they, er, stuck to the cases, 533 00:26:59,301 --> 00:27:00,941 so I couldn't get them off. 534 00:27:06,741 --> 00:27:08,981 We've got a buttery biscuit base, we've got a slightly sweetened 535 00:27:08,981 --> 00:27:10,421 and cream, slightly citrusy. 536 00:27:10,421 --> 00:27:11,741 But what's really making it for me 537 00:27:11,741 --> 00:27:13,181 is the quality of that curd, 538 00:27:13,181 --> 00:27:15,741 because that's not just ginger, tickly heat - that's also 539 00:27:15,741 --> 00:27:17,261 sharp lime as well... 540 00:27:17,261 --> 00:27:19,381 Yeah. ..and I find it absolutely delightful. 541 00:27:19,381 --> 00:27:22,661 It's not the dish you intended, obviously... No. 542 00:27:22,661 --> 00:27:25,061 ..but I like your flavours and your textures. 543 00:27:25,061 --> 00:27:27,261 Tigi, your flavours are fantastic. 544 00:27:27,261 --> 00:27:28,781 The biscuit's great. 545 00:27:28,781 --> 00:27:30,181 It's not too sweet. 546 00:27:30,181 --> 00:27:32,221 Love the sharpness of the lime in there. 547 00:27:32,221 --> 00:27:34,581 A little bit of sweet sugar coming through it. 548 00:27:34,581 --> 00:27:36,221 It's a shame it crumbled. 549 00:27:38,541 --> 00:27:40,821 I'm actually feeling OK, to be fair. 550 00:27:40,821 --> 00:27:43,661 I think I've done about 475 key lime pies in my whole 551 00:27:43,661 --> 00:27:45,461 entire life, and I think that's 552 00:27:45,461 --> 00:27:47,221 the first one that's stuck to the dish. 553 00:27:47,221 --> 00:27:48,821 Literally. Never seen it. 554 00:27:48,821 --> 00:27:50,141 Such is life. 555 00:27:50,141 --> 00:27:51,701 These things are brought to test us. 556 00:27:51,701 --> 00:27:52,861 Yes! 557 00:27:54,741 --> 00:27:56,261 For her first course, 558 00:27:56,261 --> 00:27:59,061 personal trainer Cliodhna has made 559 00:27:59,061 --> 00:28:02,581 smoked salmon, spinach and ricotta-filled pasta, 560 00:28:02,581 --> 00:28:04,501 served with a dill oil, 561 00:28:04,501 --> 00:28:08,021 samphire and a lemon and garlic reduction. 562 00:28:13,901 --> 00:28:16,981 Your pasta is made really, really well. I like it a lot. 563 00:28:16,981 --> 00:28:18,661 Your filling itself - nicely seasoned. 564 00:28:18,661 --> 00:28:21,621 When you open those little parcels up, you get the smell of that smoked 565 00:28:21,621 --> 00:28:23,141 salmon, richness of spinach, 566 00:28:23,141 --> 00:28:24,781 the creaminess of the ricotta. 567 00:28:24,781 --> 00:28:26,541 That's great. It's just... 568 00:28:26,541 --> 00:28:28,541 It's a little bit dry. Right. 569 00:28:29,701 --> 00:28:31,501 It needs a sauce. 570 00:28:31,501 --> 00:28:33,661 But that bit of reduced stock 571 00:28:33,661 --> 00:28:35,821 and the lemon is delicious. 572 00:28:35,821 --> 00:28:38,541 Slightly meaty, slightly citrusy. 573 00:28:38,541 --> 00:28:42,261 And I've got to congratulate you on your pasta work. 574 00:28:42,261 --> 00:28:44,621 Well done. Thank you. 575 00:28:44,621 --> 00:28:48,221 Looking for redemption on the tart that sent her home, 576 00:28:48,221 --> 00:28:51,381 Cliodhna's dessert is a dark chocolate tart 577 00:28:51,381 --> 00:28:52,981 filled with chocolate ganache, 578 00:28:52,981 --> 00:28:55,581 cherry jam, and a cherry liqueur, 579 00:28:55,581 --> 00:28:58,421 topped with pistachio cream. 580 00:29:06,221 --> 00:29:07,901 Cliodhna... 581 00:29:09,301 --> 00:29:11,701 ..I love it. Oh, thank God. 582 00:29:11,701 --> 00:29:14,061 Thin, lovely, dark... 583 00:29:14,061 --> 00:29:16,581 ..rich, chocolate pastry. 584 00:29:16,581 --> 00:29:19,261 Across the top of that, a rich chocolate ganache, 585 00:29:19,261 --> 00:29:21,141 lovely and creamy and smooth. 586 00:29:21,141 --> 00:29:23,021 And then a pistachio cream 587 00:29:23,021 --> 00:29:24,901 that tastes of pistachio. 588 00:29:24,901 --> 00:29:27,621 I don't have a complaint about it at all. 589 00:29:27,621 --> 00:29:28,981 Thank you so much. 590 00:29:28,981 --> 00:29:30,741 I think it's delicious. 591 00:29:30,741 --> 00:29:33,981 Those flavours are absolutely divine. 592 00:29:33,981 --> 00:29:36,141 And that cherry is so sweet. 593 00:29:36,141 --> 00:29:37,381 It's like a bubble gum. 594 00:29:37,381 --> 00:29:38,741 It's like a cherry bubble gum. 595 00:29:38,741 --> 00:29:40,341 It is so delightful. 596 00:29:40,341 --> 00:29:41,661 It's divine. 597 00:29:44,101 --> 00:29:46,941 So, it's taken me a full year to redeem myself 598 00:29:46,941 --> 00:29:48,421 for the mistake I made. 599 00:29:48,421 --> 00:29:51,061 I just think I'd got in my head that I couldn't do it, 600 00:29:51,061 --> 00:29:52,501 and then even when the world stood 601 00:29:52,501 --> 00:29:54,621 there telling me all this lovely stuff, I was... 602 00:29:54,621 --> 00:29:56,541 ..I was just taken aback. 603 00:30:00,541 --> 00:30:02,501 I am absolutely loving Comeback Week. 604 00:30:02,501 --> 00:30:05,261 Five contestants who I think are really, really brave. 605 00:30:05,261 --> 00:30:06,861 They're really good cooks, Gregg. 606 00:30:06,861 --> 00:30:09,621 I should have brought a debit card machine and... 607 00:30:09,621 --> 00:30:12,181 ..made John put his money where his mouth is 608 00:30:12,181 --> 00:30:13,941 and pay for that food, you know? 609 00:30:13,941 --> 00:30:15,861 LAUGHTER 610 00:30:15,861 --> 00:30:18,061 There were some quality cookery in here, John. 611 00:30:18,061 --> 00:30:20,461 But there were a couple of little mistakes. 612 00:30:20,461 --> 00:30:23,621 Mistakes that are brought on by the pressure of the competition. 613 00:30:23,621 --> 00:30:26,581 I think they just had a sharp reminder of how tough this can be. 614 00:30:26,581 --> 00:30:29,901 I got good feedback, but it wasn't perfect. 615 00:30:29,901 --> 00:30:31,461 I think everyone smashed it. 616 00:30:31,461 --> 00:30:35,061 I think if I was looking at a group of five people, I'd say, you know... 617 00:30:35,061 --> 00:30:37,181 ..how can I get an Uber? 618 00:30:37,181 --> 00:30:40,781 And in the next round, we've got three quarterfinal places. 619 00:30:40,781 --> 00:30:43,861 I tell you what, it's going to be a fight to the bitter end. 620 00:31:03,941 --> 00:31:05,981 Welcome back. 621 00:31:05,981 --> 00:31:09,141 You are now cooking for a place in a quarterfinal. 622 00:31:10,901 --> 00:31:13,261 What we want from you are dishes that you would serve 623 00:31:13,261 --> 00:31:15,181 from your own food truck. 624 00:31:15,181 --> 00:31:16,741 What inspires you? 625 00:31:16,741 --> 00:31:18,861 What street food from anywhere 626 00:31:18,861 --> 00:31:21,301 in the world would you like to serve? 627 00:31:23,261 --> 00:31:25,221 In this round, you have to impress 628 00:31:25,221 --> 00:31:28,301 not just Gregg and I, but a specially invited guest 629 00:31:28,301 --> 00:31:32,141 who's going to taste the food with us and help us make a decision. 630 00:31:33,821 --> 00:31:37,301 There are only three quarterfinal places up for grabs - 631 00:31:37,301 --> 00:31:40,261 the last three quarterfinal places 632 00:31:40,261 --> 00:31:42,701 of this year's competition. 633 00:31:42,701 --> 00:31:44,581 Ladies and gentlemen, 634 00:31:44,581 --> 00:31:46,061 90 minutes. 635 00:31:46,061 --> 00:31:47,581 Let's cook. 636 00:31:51,701 --> 00:31:53,341 Whoo! 637 00:31:53,341 --> 00:31:55,221 Vinegar. 638 00:31:59,861 --> 00:32:02,021 I've done this quite a few times... PAN SIZZLES 639 00:32:02,021 --> 00:32:03,301 so I'm confident in what I'm doing. 640 00:32:03,301 --> 00:32:04,421 I'm not going to check a recipe 641 00:32:04,421 --> 00:32:06,701 at the moment, which is a good feeling. 642 00:32:06,701 --> 00:32:08,741 I've gone with the Mexican theme just because I feel like 643 00:32:08,741 --> 00:32:10,541 it suits the brief. 644 00:32:10,541 --> 00:32:13,301 I've not shown John and Gregg my spicy side yet, so I think 645 00:32:13,301 --> 00:32:14,781 it's about time that came out - 646 00:32:14,781 --> 00:32:16,781 and hopefully blow their socks off. 647 00:32:17,821 --> 00:32:20,021 Cliodhna, you've got a food truck. 648 00:32:20,021 --> 00:32:21,381 What food is it serving? 649 00:32:21,381 --> 00:32:23,661 I'm making tacos for you guys today. 650 00:32:23,661 --> 00:32:25,981 So, we've got pulled beef brisket 651 00:32:25,981 --> 00:32:28,021 served in a pink taco shell 652 00:32:28,021 --> 00:32:30,021 with taco gravy, 653 00:32:30,021 --> 00:32:32,581 cos I had to bring a bit of the North down here as well 654 00:32:32,581 --> 00:32:34,181 and just show off that. 655 00:32:34,181 --> 00:32:37,581 We've got a red jalapeno and tomato salsa, 656 00:32:37,581 --> 00:32:39,741 whipped guacamole... 657 00:32:39,741 --> 00:32:41,101 ..and there's a bit of cheese 658 00:32:41,101 --> 00:32:42,781 on there as well, just for good measure. 659 00:32:42,781 --> 00:32:45,461 What is this? Mexico City meets Lancashire, is it? 660 00:32:45,461 --> 00:32:46,861 Basically, yeah. 661 00:32:46,861 --> 00:32:48,181 It's really good, though. 662 00:32:48,181 --> 00:32:49,701 So don't knock it till you try it. 663 00:32:49,701 --> 00:32:52,261 Paint a picture for me of your food truck, please. 664 00:32:52,261 --> 00:32:54,541 My food truck - really good music, 665 00:32:54,541 --> 00:32:56,661 loads of margaritas, amazing tacos 666 00:32:56,661 --> 00:32:58,501 and just all-round good vibes. 667 00:33:00,741 --> 00:33:03,541 Cliodhna's food truck is going to be selling us... 668 00:33:03,541 --> 00:33:04,901 ..pink taco? 669 00:33:04,901 --> 00:33:05,981 Fascinating. 670 00:33:05,981 --> 00:33:07,861 I like the process - using beetroot juice 671 00:33:07,861 --> 00:33:10,021 to be able to get the pink colour in the taco. 672 00:33:10,021 --> 00:33:11,821 I think that's a really nice idea. 673 00:33:13,861 --> 00:33:17,141 The jalapeno and tomato relish needs to be nice and fiery 674 00:33:17,141 --> 00:33:19,381 and really, really hot. 675 00:33:19,381 --> 00:33:21,421 The taco gravy, being the juice that's coming off 676 00:33:21,421 --> 00:33:22,621 the braising liquid. 677 00:33:22,621 --> 00:33:24,701 We've got chipotle paste, coriander 678 00:33:24,701 --> 00:33:26,581 seeds, garlic powder, all sorts 679 00:33:26,581 --> 00:33:27,701 of things going in there, 680 00:33:27,701 --> 00:33:29,621 so it should be lovely and flavoursome. 681 00:33:29,621 --> 00:33:32,021 But...braised pulled brisket 682 00:33:32,021 --> 00:33:34,101 of beef in just 90 minutes? 683 00:33:34,101 --> 00:33:37,981 I hope Cliodhna's done her timing - because that concerns me. 684 00:33:40,381 --> 00:33:42,221 Oh, my sour cream. 685 00:33:42,221 --> 00:33:43,861 Sour cream... 686 00:33:43,861 --> 00:33:45,741 I love eating from street food 687 00:33:45,741 --> 00:33:47,381 trucks myself, and I love 688 00:33:47,381 --> 00:33:49,421 just being able to have a quick fix. 689 00:33:49,421 --> 00:33:52,181 This dish reflects my style 690 00:33:52,181 --> 00:33:55,461 of cooking because it's combining two 691 00:33:55,461 --> 00:33:57,101 smaller dishes that probably 692 00:33:57,101 --> 00:33:59,261 you wouldn't have normally together. 693 00:33:59,261 --> 00:34:01,661 But they do work well for this brief. 694 00:34:03,101 --> 00:34:04,861 Natasha, what food are you serving, please? 695 00:34:04,861 --> 00:34:08,381 So, today it is a mix of Bajan cuisine and some home comforts. 696 00:34:08,381 --> 00:34:10,501 So I've got a fried chicken skewer 697 00:34:10,501 --> 00:34:12,261 with pickled cucumber. 698 00:34:12,261 --> 00:34:14,261 And then the other side is 699 00:34:14,261 --> 00:34:16,541 a saltfish buljol on a flat bread. 700 00:34:16,541 --> 00:34:18,701 It's a mix of saltfish that's 701 00:34:18,701 --> 00:34:22,301 cooked with some peppers, carrots, very fresh... 702 00:34:22,301 --> 00:34:24,101 The breadfruit, where's that going? 703 00:34:24,101 --> 00:34:25,941 That is some breadfruit wedges to go on the side. 704 00:34:25,941 --> 00:34:27,221 So it's like a pick and mix, 705 00:34:27,221 --> 00:34:29,381 a combination of the dishes to make the one. 706 00:34:29,381 --> 00:34:31,261 Will your truck be Caribbean-themed? 707 00:34:31,261 --> 00:34:33,301 It wouldn't be truly Caribbean-themed. 708 00:34:33,301 --> 00:34:34,541 It's my style. 709 00:34:34,541 --> 00:34:35,701 So, again, a bit of fusion, 710 00:34:35,701 --> 00:34:37,621 something that might not be on your typical 711 00:34:37,621 --> 00:34:40,941 Caribbean truck, but have the touches that I love. 712 00:34:43,741 --> 00:34:45,541 I love fried chicken. 713 00:34:45,541 --> 00:34:48,301 Fried chicken needs to be crispy on the outside, using thighs 714 00:34:48,301 --> 00:34:50,341 cooked all the way through. 715 00:34:50,341 --> 00:34:51,941 What's the sauce on that? 716 00:34:51,941 --> 00:34:53,941 It's a scotch bonnet and honey glaze. 717 00:34:53,941 --> 00:34:55,621 A little bit of rum. 718 00:34:55,621 --> 00:34:59,821 Natasha's making what she calls a saltfish buljol. 719 00:34:59,821 --> 00:35:02,901 We've got peppers, onions, some grated carrot, lime juice, 720 00:35:02,901 --> 00:35:05,101 all going together with some saltfish. 721 00:35:05,101 --> 00:35:07,621 And as the name suggests, it's salty. 722 00:35:07,621 --> 00:35:09,261 And then on the side of that, 723 00:35:09,261 --> 00:35:11,181 we've also got fried breadfruit. 724 00:35:11,181 --> 00:35:12,741 Breadfruit is quite sort of chalky. 725 00:35:12,741 --> 00:35:14,821 She's going to fry it, then she's going to bake it 726 00:35:14,821 --> 00:35:16,261 with some spices. 727 00:35:17,741 --> 00:35:19,821 This is so very Natasha. 728 00:35:19,821 --> 00:35:21,181 Lots of things which may not 729 00:35:21,181 --> 00:35:22,661 necessarily belong together 730 00:35:22,661 --> 00:35:25,901 in the normal world, but belong together in Natasha's world. 731 00:35:25,901 --> 00:35:28,061 And actually with her combinations - they usually work. 732 00:35:28,061 --> 00:35:29,781 Let's see. 733 00:35:29,781 --> 00:35:31,581 30 minutes gone, everybody. 734 00:35:31,581 --> 00:35:33,221 You've had half an hour. 735 00:35:33,221 --> 00:35:35,101 # Shoo-be-do! # 736 00:35:35,101 --> 00:35:37,821 MIXER WHIRS 737 00:35:37,821 --> 00:35:39,701 It's fun, this, isn't it? 738 00:35:41,861 --> 00:35:43,781 The inspiration behind this dish is that it's one 739 00:35:43,781 --> 00:35:45,501 of my actual personal favourites. 740 00:35:45,501 --> 00:35:46,941 My mum makes it for me all the time. 741 00:35:46,941 --> 00:35:49,741 My mum still makes it now, and I'm 48 years of age. 742 00:35:49,741 --> 00:35:51,141 It's from my heritage. 743 00:35:51,141 --> 00:35:53,381 It's something I've eaten my whole entire life, so hopefully I can do 744 00:35:53,381 --> 00:35:54,981 it justice today. 745 00:35:57,101 --> 00:35:59,221 Tigi, have you got big pan of jollof rice there? 746 00:35:59,221 --> 00:36:01,581 I have got a big pan of jollof rice on today. 747 00:36:01,581 --> 00:36:03,181 Ooh! So, what's...what's your food? 748 00:36:03,181 --> 00:36:04,741 It's like a Gambian dish. 749 00:36:04,741 --> 00:36:07,541 So, it's called a benachin, which is normally a one-pot dish. 750 00:36:07,541 --> 00:36:10,901 So, it's jollof rice, char-grilled corn... 751 00:36:10,901 --> 00:36:13,101 ..and a thigh of chicken cooked 752 00:36:13,101 --> 00:36:16,341 in sweet paprika and all the other bits and pieces and niceties. 753 00:36:16,341 --> 00:36:18,381 If you did have a food truck, paint the picture for me. 754 00:36:18,381 --> 00:36:20,221 What does it look like? It would be called Waaw, 755 00:36:20,221 --> 00:36:24,141 which in Wolof, which is a language spoken in Gambia, means yes. 756 00:36:24,141 --> 00:36:26,141 I'd also employ my mum to help me, 757 00:36:26,141 --> 00:36:28,581 because I feel that she'd love that. 758 00:36:28,581 --> 00:36:31,061 How good have you got to be now to grab a quarterfinal place? 759 00:36:31,061 --> 00:36:32,901 Because you had you had a real mishap the last time. Yeah. 760 00:36:32,901 --> 00:36:34,941 Well, looking around this room, I've probably got 761 00:36:34,941 --> 00:36:37,421 to be triple A-plus to get anywhere near a quarterfinals place 762 00:36:37,421 --> 00:36:39,581 because there's some really good cooks in this room, 763 00:36:39,581 --> 00:36:41,421 but hopefully I can get there. 764 00:36:44,181 --> 00:36:45,461 Jollof rice - 765 00:36:45,461 --> 00:36:48,501 he's got a pot of rice on there with some tomatoes going through it, 766 00:36:48,501 --> 00:36:50,341 loads and loads of different spices, 767 00:36:50,341 --> 00:36:52,741 including chilli powder and paprika. 768 00:36:52,741 --> 00:36:55,181 And he's got a whole scotch bonnet - 769 00:36:55,181 --> 00:36:57,261 so that's going to be nice and hot. 770 00:36:57,261 --> 00:36:58,661 PAN SIZZLES 771 00:36:58,661 --> 00:37:01,701 Tigi's taken basil, garlic and onions and chillies and tomatoes, 772 00:37:01,701 --> 00:37:03,621 and he's going to bring that down to make 773 00:37:03,621 --> 00:37:05,261 what he calls a gravy. 774 00:37:05,261 --> 00:37:08,021 This is the sort of stuff that would sell from a food truck. 775 00:37:08,021 --> 00:37:11,141 However, he has got no movement in this round. 776 00:37:11,141 --> 00:37:13,461 He's got to absolutely nail it. 777 00:37:15,141 --> 00:37:16,981 You are halfway, guys. 778 00:37:16,981 --> 00:37:19,941 The marketplace is beginning to fill up. 779 00:37:21,741 --> 00:37:24,581 I was born in Madras, just by the ocean. 780 00:37:24,581 --> 00:37:27,621 I went to college in Rhode Island - by the ocean. 781 00:37:27,621 --> 00:37:30,701 And the place that we love to go to a lot is Cornwall. 782 00:37:30,701 --> 00:37:32,741 So, if I had a food truck, 783 00:37:32,741 --> 00:37:34,581 it would be by the sea. 784 00:37:34,581 --> 00:37:36,981 This dish is an ode to the seaside. 785 00:37:39,941 --> 00:37:42,221 What I'm serving you today is 786 00:37:42,221 --> 00:37:44,701 seared scallop with a corn puree 787 00:37:44,701 --> 00:37:48,261 with samphire and sea fennel pakoras. 788 00:37:48,261 --> 00:37:52,501 And to brighten up the day and give you a little jolt, 789 00:37:52,501 --> 00:37:54,461 a very spicy crab rasam, 790 00:37:54,461 --> 00:37:55,901 which is a broth. 791 00:37:55,901 --> 00:37:58,221 You've got scallop and you've got crab - 792 00:37:58,221 --> 00:38:00,141 this is a very expensive food truck. 793 00:38:00,141 --> 00:38:02,341 It's a fancy food truck in Cornwall. 794 00:38:02,341 --> 00:38:05,061 It's a summer experience that you don't want to miss. 795 00:38:05,061 --> 00:38:06,101 Ha-ha! 796 00:38:06,101 --> 00:38:07,541 Listen, you're good at cooking - 797 00:38:07,541 --> 00:38:09,061 you're an even better salesman. 798 00:38:09,061 --> 00:38:10,501 I'm buying into this. 799 00:38:12,821 --> 00:38:15,781 We have got ourselves a really posh food truck. 800 00:38:15,781 --> 00:38:17,261 Pan-fried scallop - hopefully 801 00:38:17,261 --> 00:38:18,661 nice and well coloured. 802 00:38:18,661 --> 00:38:20,061 And it's going to be served on 803 00:38:20,061 --> 00:38:21,941 a peanut mixture made from dried 804 00:38:21,941 --> 00:38:24,261 chickpeas, curry leaves, chillies... 805 00:38:24,261 --> 00:38:26,661 ..all ground up to this amazing dust, 806 00:38:26,661 --> 00:38:28,661 and be quite sweet and fiery. 807 00:38:29,901 --> 00:38:32,101 That rasam needs to be nice and sharp and sour. 808 00:38:32,101 --> 00:38:33,941 There's loads of chilli here, 809 00:38:33,941 --> 00:38:35,901 and he's flavouring his with crab. 810 00:38:35,901 --> 00:38:38,461 Then we've got a sweet corn puree as well. 811 00:38:38,461 --> 00:38:40,541 That sweet corn puree has got loads 812 00:38:40,541 --> 00:38:42,621 and loads of green chillies in it, 813 00:38:42,621 --> 00:38:45,301 so that's going to be quite fiery and hot. 814 00:38:45,301 --> 00:38:47,541 It's a spicy dish, mate. Spicy dish. 815 00:38:47,541 --> 00:38:50,021 And then our pakora on the side, which will be salty 816 00:38:50,021 --> 00:38:51,661 but also quite sweet. 817 00:38:51,661 --> 00:38:53,301 It sounds delicious. 818 00:38:54,421 --> 00:38:56,221 Because my friends call me Mummy, 819 00:38:56,221 --> 00:38:58,021 it's going to be called 820 00:38:58,021 --> 00:38:59,781 Mummy's Seafood Vanti. 821 00:38:59,781 --> 00:39:02,621 And vanti means cart in Tamil. 822 00:39:02,621 --> 00:39:04,541 So, Mummy's Seafood Vanti. 823 00:39:04,541 --> 00:39:06,341 Mummy's Vanti. Mummy's Vanti! 824 00:39:06,341 --> 00:39:08,661 Mummy's Vanti. Brilliant! Yeah! 825 00:39:12,381 --> 00:39:14,421 So, my inspiration has come from... 826 00:39:14,421 --> 00:39:16,421 ..making a lot of cheesecakes, 827 00:39:16,421 --> 00:39:17,741 and I wanted to tweak it a bit 828 00:39:17,741 --> 00:39:19,741 and make something slightly different. 829 00:39:19,741 --> 00:39:21,341 So I've come up with something 830 00:39:21,341 --> 00:39:23,261 that I think would definitely sell 831 00:39:23,261 --> 00:39:24,661 in a food truck. 832 00:39:24,661 --> 00:39:26,581 Linda... Yes. 833 00:39:26,581 --> 00:39:28,901 ..what are you serving from your food truck, please? 834 00:39:28,901 --> 00:39:31,181 It's a brownie on the bottom and 835 00:39:31,181 --> 00:39:33,661 then it's got chocolate ganache, 836 00:39:33,661 --> 00:39:35,421 raspberry coulis, and then it's got 837 00:39:35,421 --> 00:39:36,901 cheesecake on the top covered 838 00:39:36,901 --> 00:39:38,141 in a chocolate dough. 839 00:39:38,141 --> 00:39:40,461 So, what would your food truck be, then? 840 00:39:40,461 --> 00:39:41,541 A pudding truck? 841 00:39:41,541 --> 00:39:43,021 A pudding truck, yeah. 842 00:39:43,021 --> 00:39:44,861 In the place I live, Prestatyn, 843 00:39:44,861 --> 00:39:46,621 I could put it in the high street. 844 00:39:46,621 --> 00:39:48,381 Lots of people are always asking me 845 00:39:48,381 --> 00:39:49,541 to set up a food truck. 846 00:39:49,541 --> 00:39:50,741 If you had this food truck, 847 00:39:50,741 --> 00:39:53,341 would you do any calendar shoots from it? 848 00:39:53,341 --> 00:39:55,381 Yeah, might serve it naked. 849 00:39:55,381 --> 00:39:56,741 Naked cheesecake. 850 00:40:00,701 --> 00:40:02,301 We are starting off with a base 851 00:40:02,301 --> 00:40:03,941 of a chocolate brownie - nice 852 00:40:03,941 --> 00:40:06,341 and crispy on the outside and squidgy in the centre. 853 00:40:06,341 --> 00:40:07,821 Almost when you take the centre out, 854 00:40:07,821 --> 00:40:10,261 you can almost spread it with a knife. 855 00:40:10,261 --> 00:40:13,101 Then we've got a raspberry coulis going through there. 856 00:40:13,101 --> 00:40:15,581 Well, raspberry coulis, you put ganache across the top of that. 857 00:40:15,581 --> 00:40:17,381 That's just going to disappear. 858 00:40:17,381 --> 00:40:19,221 What did I want the piping bag for? 859 00:40:19,221 --> 00:40:20,941 SHE GASPS The ganache! 860 00:40:20,941 --> 00:40:23,261 She's going to have to make sure that raspberry is 861 00:40:23,261 --> 00:40:24,581 thickened up a little bit. 862 00:40:24,581 --> 00:40:26,701 Then on top of that, we've got a cheesecake. 863 00:40:26,701 --> 00:40:28,981 Cheesecake has to be set really, really well. 864 00:40:28,981 --> 00:40:31,541 She's going to make a chocolate-tempered dome 865 00:40:31,541 --> 00:40:33,221 and then that's all going to be 866 00:40:33,221 --> 00:40:34,501 compiled and layered together. 867 00:40:34,501 --> 00:40:35,981 I think this sounds like 868 00:40:35,981 --> 00:40:38,141 quite a creation, but this is two desserts, 869 00:40:38,141 --> 00:40:40,261 if not three, together on one plate. 870 00:40:40,261 --> 00:40:42,141 I'm waiting for me ganache to set. 871 00:40:42,141 --> 00:40:43,261 It's not having it. 872 00:40:43,261 --> 00:40:45,021 There's a lot of work here. 873 00:40:45,021 --> 00:40:46,901 How long have we got? 874 00:40:46,901 --> 00:40:49,181 You have ten minutes left. 875 00:40:49,181 --> 00:40:51,661 Ten minutes. Come on, guys. 876 00:40:51,661 --> 00:40:53,701 Feel like crying. 877 00:41:00,461 --> 00:41:02,181 Do I chuck it key back in? 878 00:41:03,261 --> 00:41:04,901 Yeah, I'll chuck it back in. 879 00:41:06,221 --> 00:41:07,941 Hell fire! 880 00:41:11,621 --> 00:41:13,661 Oh, my. 881 00:41:13,661 --> 00:41:15,461 Cooked it too quick, I think. 882 00:41:15,461 --> 00:41:16,981 Oh... 883 00:41:16,981 --> 00:41:18,861 Come on. 884 00:41:18,861 --> 00:41:20,461 Just five minutes. 885 00:41:20,461 --> 00:41:22,661 Five minutes left. 886 00:41:22,661 --> 00:41:24,461 It's not set as much as I want, 887 00:41:24,461 --> 00:41:26,341 but I'll just try and get it on. 888 00:41:26,341 --> 00:41:28,141 Should've done it first. 889 00:41:29,501 --> 00:41:31,621 Er...I'm plating? 890 00:41:31,621 --> 00:41:33,101 I'm happy, but...! 891 00:41:33,101 --> 00:41:34,581 Then, all of a sudden, 892 00:41:34,581 --> 00:41:35,781 it'll be one minute! 893 00:41:44,341 --> 00:41:45,581 Please come out. 894 00:41:45,581 --> 00:41:47,421 Come out. Come out, come out. 895 00:41:47,421 --> 00:41:49,141 Yes! Look at that! 896 00:41:50,941 --> 00:41:53,021 Just 60 seconds. 897 00:41:53,021 --> 00:41:54,981 One minute - finishing touches. 898 00:42:07,181 --> 00:42:09,581 That's it. Stop! Time's up. 899 00:42:12,701 --> 00:42:14,341 Well done. 900 00:42:14,341 --> 00:42:16,261 Now, we did promise you a guest - 901 00:42:16,261 --> 00:42:17,941 someone who is going to taste 902 00:42:17,941 --> 00:42:19,701 your food, give you a bit 903 00:42:19,701 --> 00:42:21,781 of professional feedback. 904 00:42:21,781 --> 00:42:23,581 Can I introduce to you now 905 00:42:23,581 --> 00:42:26,421 a seriously talented chef... 906 00:42:26,421 --> 00:42:30,861 ..and winner of Professional MasterChef 2019... 907 00:42:30,861 --> 00:42:33,861 ..Chef Stu Deeley. 908 00:42:38,941 --> 00:42:40,901 Welcome. Hello. Are you all right, Chef? 909 00:42:40,901 --> 00:42:42,301 Yeah, very good. 910 00:42:44,061 --> 00:42:47,501 In 2019, Birmingham chef Stu Deeley 911 00:42:47,501 --> 00:42:51,181 set the MasterChef Professionals competition alight... 912 00:42:51,181 --> 00:42:55,341 It's delicate and it's light and it's absolutely delicious. 913 00:42:55,341 --> 00:42:57,021 ..winning the title... 914 00:42:57,021 --> 00:42:59,501 Well done. Cheers. Congratulations. 915 00:42:59,501 --> 00:43:01,901 ..with his inventive dishes based 916 00:43:01,901 --> 00:43:04,021 on growing up in the Midlands. 917 00:43:04,021 --> 00:43:06,141 I think you nailed it... 918 00:43:06,141 --> 00:43:08,701 ..absolutely to perfection. 919 00:43:10,781 --> 00:43:12,781 Since winning, he's gone on to 920 00:43:12,781 --> 00:43:14,901 become chef director of Smoke, 921 00:43:14,901 --> 00:43:16,701 a restaurant at the luxury 922 00:43:16,701 --> 00:43:18,861 five-star hotel Hampton Manor. 923 00:43:20,421 --> 00:43:21,741 As a chef, I'd describe myself 924 00:43:21,741 --> 00:43:23,501 as someone who likes 925 00:43:23,501 --> 00:43:24,981 just a fun kitchen. 926 00:43:24,981 --> 00:43:27,501 I like the inventiveness of dishes. 927 00:43:27,501 --> 00:43:29,221 I like bringing inspiration 928 00:43:29,221 --> 00:43:30,901 from food that I like to eat, 929 00:43:30,901 --> 00:43:32,741 whether that be the food of Birmingham 930 00:43:32,741 --> 00:43:34,221 or whether it be takeaways. 931 00:43:35,501 --> 00:43:38,901 The food business is a great way for people to put 932 00:43:38,901 --> 00:43:41,181 on a plate their identity. 933 00:43:41,181 --> 00:43:43,341 So I'm really excited today to see 934 00:43:43,341 --> 00:43:45,781 some real personality in the plates. 935 00:43:45,781 --> 00:43:47,381 I want to see spiciness. 936 00:43:47,381 --> 00:43:49,301 I want to see big flavours. 937 00:43:49,301 --> 00:43:51,421 It's all about just making it tasty, 938 00:43:51,421 --> 00:43:53,061 and that's all I care about. 939 00:43:54,661 --> 00:43:56,061 Are you a fan of food trucks? 940 00:43:56,061 --> 00:43:57,261 Oh, big time, yeah. 941 00:43:57,261 --> 00:43:59,221 I mean, it's delicious food, isn't it? 942 00:44:00,581 --> 00:44:03,101 Ajay - please, my friend, up you come. 943 00:44:04,301 --> 00:44:06,541 First up is Ajay. 944 00:44:06,541 --> 00:44:08,421 His seaside-inspired 945 00:44:08,421 --> 00:44:10,341 food truck dish 946 00:44:10,341 --> 00:44:12,861 is pan-seared scallops 947 00:44:12,861 --> 00:44:15,301 on a peanut and chickpea crumb... 948 00:44:16,421 --> 00:44:19,101 ..spiced roasted corn and corn puree... 949 00:44:20,621 --> 00:44:23,341 ..served with samphire and sea fennel pakoras, 950 00:44:23,341 --> 00:44:26,221 mint chutney 951 00:44:26,221 --> 00:44:28,341 and a crab rasam - 952 00:44:28,341 --> 00:44:31,541 a spiced crab, tamarind and tomato broth. 953 00:44:38,661 --> 00:44:40,421 Great cooking on the scallops. 954 00:44:40,421 --> 00:44:42,261 They're cooked to perfection. 955 00:44:42,261 --> 00:44:44,221 They're seasoned really nicely. 956 00:44:44,221 --> 00:44:46,581 I've never seen anyone do a samphire pakora, 957 00:44:46,581 --> 00:44:49,101 so I really liked that twist on it. 958 00:44:49,101 --> 00:44:51,341 The rasam - again, delicious. 959 00:44:51,341 --> 00:44:52,861 Nice amount of spice. 960 00:44:52,861 --> 00:44:55,021 Great with the crab in there. 961 00:44:55,021 --> 00:44:57,461 Would you see your everyday food 962 00:44:57,461 --> 00:44:59,261 truck doing something like this? 963 00:44:59,261 --> 00:45:00,901 No. Do you stand out? 964 00:45:00,901 --> 00:45:02,181 Yes. 965 00:45:02,181 --> 00:45:04,941 So there's a bit of a battle there for me. 966 00:45:04,941 --> 00:45:06,901 Your chutney is electric... 967 00:45:06,901 --> 00:45:09,781 ..with a bit of mint and a bit of coriander - absolutely delicious. 968 00:45:09,781 --> 00:45:13,661 That puree - bit of sweetness from corn and then the heat of chilli, 969 00:45:13,661 --> 00:45:15,101 it's just heavenly. 970 00:45:16,141 --> 00:45:18,301 That scallop dish, I think is probably 971 00:45:18,301 --> 00:45:21,061 one of the best scallop dishes I've ever eaten in my life. 972 00:45:21,061 --> 00:45:23,301 Wow. Beautifully cooked. 973 00:45:23,301 --> 00:45:25,981 They've got a lovely colour on the outside of them. 974 00:45:25,981 --> 00:45:28,781 That peanut crumb - you had this lovely sweetness 975 00:45:28,781 --> 00:45:31,581 in there and the flavour of curry leaves as well. 976 00:45:31,581 --> 00:45:33,661 And then added to that, that roasted 977 00:45:33,661 --> 00:45:35,581 corn with a bit of lime and chilli 978 00:45:35,581 --> 00:45:38,221 on the outside, I think is absolutely fabulous. 979 00:45:38,221 --> 00:45:40,421 This would sell for a lot of money. 980 00:45:40,421 --> 00:45:43,821 This is not going to be your normal festival. 981 00:45:43,821 --> 00:45:47,701 This is probably a selected few in the VIP area. 982 00:45:50,341 --> 00:45:52,581 I think I absolutely achieved what I wanted to do. 983 00:45:52,581 --> 00:45:54,421 Every element was there. 984 00:45:54,421 --> 00:45:56,501 Everything was cooked perfectly. 985 00:45:56,501 --> 00:45:58,101 Fun round. 986 00:46:00,101 --> 00:46:04,261 Cliodhna's Mexican food truck creation is a pink taco... 987 00:46:05,861 --> 00:46:08,661 ..filled with pulled beef brisket, 988 00:46:08,661 --> 00:46:11,381 Cheddar cheese, whipped avocado, 989 00:46:11,381 --> 00:46:16,541 garlic, sour cream and red jalapeno and tomato salsa... 990 00:46:16,541 --> 00:46:19,101 ..served with taco gravy. 991 00:46:25,821 --> 00:46:27,461 Your pulled beef, your brisket - 992 00:46:27,461 --> 00:46:28,661 I think it's great. 993 00:46:28,661 --> 00:46:29,821 It's a nice little strand. 994 00:46:29,821 --> 00:46:31,141 There's still some good texture. 995 00:46:31,141 --> 00:46:32,701 You made your own taco shells. 996 00:46:32,701 --> 00:46:34,021 I think they're very, very good. 997 00:46:34,021 --> 00:46:35,901 Cheese in the bottom, which is nice and salty. 998 00:46:35,901 --> 00:46:37,341 That's great. 999 00:46:37,341 --> 00:46:39,861 Commercially, I think it's very, very clever and I think you'd sell 1000 00:46:39,861 --> 00:46:41,381 a load of them. 1001 00:46:41,381 --> 00:46:43,901 To me, it tastes just like lunch in a Mexican restaurant. 1002 00:46:43,901 --> 00:46:45,701 You've captured all of those flavours. 1003 00:46:45,701 --> 00:46:46,821 I think it's lovely. 1004 00:46:46,821 --> 00:46:48,101 I'm picking up sweetness of tomato, 1005 00:46:48,101 --> 00:46:50,341 I'm picking up a bit of chilli, a bit of coriander. 1006 00:46:50,341 --> 00:46:51,701 I love that gravy! 1007 00:46:51,701 --> 00:46:53,261 It's salty and smoky. 1008 00:46:53,261 --> 00:46:55,981 There's Mexico City meets Lancashire Mill. 1009 00:46:57,301 --> 00:46:59,741 The beef's cooked really well, given the time limit. 1010 00:46:59,741 --> 00:47:01,861 You get that nice punchy acidity, 1011 00:47:01,861 --> 00:47:03,501 a little bit of creaminess 1012 00:47:03,501 --> 00:47:07,501 from the avocado, but that thing that just brings it all together 1013 00:47:07,501 --> 00:47:09,061 is the gravy. 1014 00:47:09,061 --> 00:47:12,341 Every Sunday lunch is having Mexican gravy on it now. 1015 00:47:14,341 --> 00:47:16,141 It was amazing cooking for Stu. 1016 00:47:16,141 --> 00:47:18,541 Obviously, he understands the pressures of the competition. 1017 00:47:18,541 --> 00:47:20,501 So to get the comments that I got 1018 00:47:20,501 --> 00:47:22,541 from him was just unbelievable. 1019 00:47:22,541 --> 00:47:24,501 I'm really happy with it. 1020 00:47:24,501 --> 00:47:26,461 SIGHS: Oh, that was good. 1021 00:47:26,461 --> 00:47:29,301 Natasha's Caribbean fusion... 1022 00:47:29,301 --> 00:47:32,981 ..is scotch bonnet and honey-fried chicken skewers 1023 00:47:32,981 --> 00:47:34,581 with pickled cucumber, 1024 00:47:34,581 --> 00:47:36,861 breadfruit wedges... 1025 00:47:37,981 --> 00:47:41,261 ..spiced flatbreads topped with saltfish, 1026 00:47:41,261 --> 00:47:43,621 tomatoes and smashed avocado... 1027 00:47:43,621 --> 00:47:46,781 ..served with a sour cream and chive dip 1028 00:47:46,781 --> 00:47:48,421 and a rum punch. 1029 00:47:57,821 --> 00:48:00,861 Natasha, for me, I really enjoyed the chicken with the batter. 1030 00:48:00,861 --> 00:48:02,381 The batter is so crispy 1031 00:48:02,381 --> 00:48:03,621 and it's so tasty. 1032 00:48:03,621 --> 00:48:05,421 The chicken's cooked perfectly. 1033 00:48:05,421 --> 00:48:07,621 The saltfish - again, tasty. 1034 00:48:07,621 --> 00:48:09,461 All that citrus from the coriander 1035 00:48:09,461 --> 00:48:11,941 is coming through - it's lightening it all up. 1036 00:48:11,941 --> 00:48:13,101 The bread is great. 1037 00:48:13,101 --> 00:48:14,141 And the rum punch - 1038 00:48:14,141 --> 00:48:15,501 I'll take that with me. 1039 00:48:15,501 --> 00:48:17,141 I've got some more in the fridge. 1040 00:48:17,141 --> 00:48:18,381 Perfect. 1041 00:48:18,381 --> 00:48:20,741 Your fried chicken - I loved the pickled cucumber with it. 1042 00:48:20,741 --> 00:48:23,541 I like the sweet chilli sauce around the outside. 1043 00:48:23,541 --> 00:48:24,861 The breadfruit, they are dry, 1044 00:48:24,861 --> 00:48:26,941 and I feel as though they could probably do with 1045 00:48:26,941 --> 00:48:28,701 a bit of seasoning on the outside of them. 1046 00:48:28,701 --> 00:48:30,821 But I like the sour cream dip. 1047 00:48:30,821 --> 00:48:32,581 Thank you very much. 1048 00:48:32,581 --> 00:48:35,261 Those little flatbreads there are yummy. 1049 00:48:35,261 --> 00:48:37,501 That's exactly what I would expect 1050 00:48:37,501 --> 00:48:39,461 from a really good food truck. 1051 00:48:39,461 --> 00:48:41,421 I'm really, really enjoying this. 1052 00:48:42,981 --> 00:48:45,581 I think my main worry was the breadfruit. 1053 00:48:45,581 --> 00:48:47,181 Because last night I did them, 1054 00:48:47,181 --> 00:48:50,461 and I literally smothered them in my seasoning. 1055 00:48:50,461 --> 00:48:52,421 But, yeah, overall, they seemed 1056 00:48:52,421 --> 00:48:55,021 to love all the other flavours and components 1057 00:48:55,021 --> 00:48:56,741 of the dish, so I'm happy. 1058 00:48:58,021 --> 00:49:00,781 From his West African food truck, 1059 00:49:00,781 --> 00:49:05,181 Tigi has cooked his take on Gambian benachin stew, 1060 00:49:05,181 --> 00:49:08,021 jollof rice with char-grilled corn 1061 00:49:08,021 --> 00:49:09,221 and sweet peppers, 1062 00:49:09,221 --> 00:49:11,781 topped with roasted chicken thighs, 1063 00:49:11,781 --> 00:49:13,781 served with a scotch bonnet 1064 00:49:13,781 --> 00:49:15,341 and basil gravy. 1065 00:49:23,221 --> 00:49:25,861 Your chicken thigh - lovely, crispy skin, 1066 00:49:25,861 --> 00:49:27,301 moist meat underneath, 1067 00:49:27,301 --> 00:49:29,101 and your gravy is almost sweet 1068 00:49:29,101 --> 00:49:31,661 compared to the pepperiness of the rice. 1069 00:49:31,661 --> 00:49:33,621 I like that. 1070 00:49:33,621 --> 00:49:36,141 I've had jollof a few times in the past... Mm. 1071 00:49:36,141 --> 00:49:39,381 ..and I was expecting, like, blow your head off. 1072 00:49:39,381 --> 00:49:42,301 But fortunately - for me - it's not. 1073 00:49:42,301 --> 00:49:43,621 It's perfectly balanced. 1074 00:49:43,621 --> 00:49:45,061 The chicken was delicious. 1075 00:49:45,061 --> 00:49:46,781 Like, perfectly seasoned. 1076 00:49:46,781 --> 00:49:49,181 So, well done. Thanks, mate. Cheers, thank you. 1077 00:49:49,181 --> 00:49:51,341 If you pick that rice up, you can 1078 00:49:51,341 --> 00:49:53,661 smell that you've burnt your pot. 1079 00:49:54,861 --> 00:49:57,021 Obviously, what's happened is the smoke has gone 1080 00:49:57,021 --> 00:49:58,661 through and smoked your rice. 1081 00:49:58,661 --> 00:50:01,141 Maybe you could call it smoked rice, Tigi, but I don't think 1082 00:50:01,141 --> 00:50:02,821 you'd probably get away with it. 1083 00:50:02,821 --> 00:50:03,981 What I'm really pleased about 1084 00:50:03,981 --> 00:50:06,141 is that sauce is really, really good. 1085 00:50:06,141 --> 00:50:08,701 Loved the little bit of aniseed from the basil coming through, 1086 00:50:08,701 --> 00:50:10,901 but with a chilli flavour going through it. 1087 00:50:10,901 --> 00:50:13,981 You make good sauces - be generous with it. 1088 00:50:13,981 --> 00:50:15,901 Give us a big bowl of it. 1089 00:50:15,901 --> 00:50:17,421 OK. Thank you. 1090 00:50:18,821 --> 00:50:20,781 The food I was cooking from my African heritage, 1091 00:50:20,781 --> 00:50:25,421 so therefore having kind comments said about it is really good for me. 1092 00:50:25,421 --> 00:50:27,021 Do I think I've done enough? 1093 00:50:27,021 --> 00:50:29,221 I produced the dish I wanted to produce, 1094 00:50:29,221 --> 00:50:31,901 so I couldn't really do much more than that. 1095 00:50:33,181 --> 00:50:36,981 Linda has made a chocolate brownie cheesecake dessert - 1096 00:50:36,981 --> 00:50:39,341 dark chocolate brownie topped with 1097 00:50:39,341 --> 00:50:42,021 chocolate ganache, raspberry coulis, 1098 00:50:42,021 --> 00:50:45,901 vanilla cream cheese and a tempered chocolate dome. 1099 00:50:52,941 --> 00:50:55,141 The dome of chocolate across the top 1100 00:50:55,141 --> 00:50:56,781 of the cheesecake is thin, 1101 00:50:56,781 --> 00:50:58,701 thinner than an Easter egg. 1102 00:50:58,701 --> 00:51:00,181 The cheesecake itself doesn't 1103 00:51:00,181 --> 00:51:01,901 have the firmness of a cheesecake, 1104 00:51:01,901 --> 00:51:05,021 more of a sort of fluffy vanilla cream. 1105 00:51:05,021 --> 00:51:07,941 Underneath that, the rich ganache, which is dark, 1106 00:51:07,941 --> 00:51:10,061 thick, sweet chocolate. 1107 00:51:10,061 --> 00:51:12,181 For me, I think that that raspberry 1108 00:51:12,181 --> 00:51:15,021 should be more like a jelly or a jam, 1109 00:51:15,021 --> 00:51:16,421 so you've got that little bit 1110 00:51:16,421 --> 00:51:17,941 of a texture issue, and I think 1111 00:51:17,941 --> 00:51:19,541 there should be more of it. 1112 00:51:19,541 --> 00:51:21,461 I think the cheesecake, you could go 1113 00:51:21,461 --> 00:51:23,141 with a bit of booze or something 1114 00:51:23,141 --> 00:51:24,621 in there just to make it a bit 1115 00:51:24,621 --> 00:51:26,301 different and just to pack a bit 1116 00:51:26,301 --> 00:51:27,981 more acidity into there 1117 00:51:27,981 --> 00:51:30,421 because it is quite chocolate-heavy. 1118 00:51:31,501 --> 00:51:33,181 It's very skilful. 1119 00:51:33,181 --> 00:51:34,821 I mean, that dome across the top there, 1120 00:51:34,821 --> 00:51:36,381 it's got a proper crack to it as well. 1121 00:51:36,381 --> 00:51:37,541 It's very, very delicate. 1122 00:51:37,541 --> 00:51:39,261 So well done, you. 1123 00:51:39,261 --> 00:51:41,821 I find the brownie a little dense. 1124 00:51:41,821 --> 00:51:43,741 A little heavy. OK. 1125 00:51:43,741 --> 00:51:45,741 Flavours - beautiful. 1126 00:51:45,741 --> 00:51:48,101 Skill - amazing, on that dome. 1127 00:51:48,101 --> 00:51:50,141 Brownie - slightly heavy for me. 1128 00:51:50,141 --> 00:51:51,501 OK. 1129 00:51:53,621 --> 00:51:54,941 With the brownie, 1130 00:51:54,941 --> 00:51:56,821 it was just a bit too dense. 1131 00:51:56,821 --> 00:51:59,261 It's usually oozing a bit more. 1132 00:51:59,261 --> 00:52:01,381 Obviously, you don't want to hear them comments. 1133 00:52:01,381 --> 00:52:03,861 I was hoping it would all be well, 1134 00:52:03,861 --> 00:52:07,541 but you know, it is what it is, isn't it? 1135 00:52:07,541 --> 00:52:10,781 So, just wanted to start off by saying thank you, 1136 00:52:10,781 --> 00:52:13,821 because that was some real great cooking. 1137 00:52:13,821 --> 00:52:15,901 And to be honest, for me, I think 1138 00:52:15,901 --> 00:52:17,941 you guys are at the same level 1139 00:52:17,941 --> 00:52:20,141 as the professionals. 1140 00:52:20,141 --> 00:52:22,661 We've got a big job to do now. 1141 00:52:22,661 --> 00:52:25,301 We've got to decide who goes through to a quarterfinal. 1142 00:52:25,301 --> 00:52:28,021 Off you go, ladies and gentlemen, thank you. 1143 00:52:29,861 --> 00:52:31,621 Cheers. 1144 00:52:33,861 --> 00:52:36,181 Stu, again, thank you very much 1145 00:52:36,181 --> 00:52:38,261 and your continued success - congratulations. 1146 00:52:38,261 --> 00:52:39,861 Thank you very much. Lovely to see you again. 1147 00:52:39,861 --> 00:52:41,221 Nice to eat food with you, Stu. 1148 00:52:41,221 --> 00:52:43,461 Yeah, you, too. See you later. Take care. Thank you. 1149 00:52:48,181 --> 00:52:50,581 The last heat of this year's competition, 1150 00:52:50,581 --> 00:52:52,461 and what a heat it truly was. 1151 00:52:52,461 --> 00:52:55,261 We have a decision to make because we've only got three 1152 00:52:55,261 --> 00:52:58,221 quarterfinal places, and that does mean that two of them 1153 00:52:58,221 --> 00:52:59,661 are leaving the competition. 1154 00:53:01,261 --> 00:53:03,821 Ajay stretched the brief right 1155 00:53:03,821 --> 00:53:06,141 to the limit, but that is one 1156 00:53:06,141 --> 00:53:07,781 of the best scallop dishes 1157 00:53:07,781 --> 00:53:09,421 I've ever eaten in my life. 1158 00:53:09,421 --> 00:53:11,621 That fella is a proper, proper cook. 1159 00:53:11,621 --> 00:53:13,581 We have got to put him through. 1160 00:53:13,581 --> 00:53:15,461 I think you're absolutely right. 1161 00:53:15,461 --> 00:53:17,701 There's one other cook I think really deserves a quarterfinal 1162 00:53:17,701 --> 00:53:19,341 place, and that's Cliodhna. 1163 00:53:19,341 --> 00:53:21,181 A pink taco and... 1164 00:53:21,181 --> 00:53:22,941 ..a taco-inspired gravy. 1165 00:53:22,941 --> 00:53:24,901 She'd captured all the flavours 1166 00:53:24,901 --> 00:53:26,301 of a Mexican taco dish, 1167 00:53:26,301 --> 00:53:28,901 but it had a little bit of character, didn't it? 1168 00:53:28,901 --> 00:53:31,101 We've now got one place left. 1169 00:53:31,101 --> 00:53:32,341 Oh! 1170 00:53:32,341 --> 00:53:35,021 Tigi needed a strong round - we know that. 1171 00:53:35,021 --> 00:53:36,381 We had great chicken, 1172 00:53:36,381 --> 00:53:38,341 a really good sauce on the side. 1173 00:53:38,341 --> 00:53:40,621 My concern was that we actually 1174 00:53:40,621 --> 00:53:43,381 had a taint of burnt from that rice. 1175 00:53:45,141 --> 00:53:47,301 Natasha - what a brilliant, eclectic cook. 1176 00:53:47,301 --> 00:53:48,941 I thought the crispy chicken with 1177 00:53:48,941 --> 00:53:51,061 honey and chilli was delightful. 1178 00:53:51,061 --> 00:53:54,941 And I liked the salted fish on her bread. 1179 00:53:54,941 --> 00:53:58,061 The breadfruit chips - they needed some more seasoning. 1180 00:53:59,701 --> 00:54:02,061 Linda's food truck delicacy... 1181 00:54:02,061 --> 00:54:04,621 ..was a brownie with a cheesecake. 1182 00:54:04,621 --> 00:54:06,301 I mean, the work that went in there, 1183 00:54:06,301 --> 00:54:07,821 making ganache, doing the tempered 1184 00:54:07,821 --> 00:54:09,981 chocolate, great combination. 1185 00:54:09,981 --> 00:54:11,541 But it didn't please all of us. 1186 00:54:11,541 --> 00:54:12,861 Skilful? Yes. 1187 00:54:12,861 --> 00:54:14,741 Chocolate and cream - wonderful. 1188 00:54:14,741 --> 00:54:17,301 I thought the brownie was a little dense. 1189 00:54:20,421 --> 00:54:23,181 I'm hoping I've done enough to stay in the competition. 1190 00:54:23,181 --> 00:54:24,381 You know, you must be mad, 1191 00:54:24,381 --> 00:54:26,101 but you want to do it all over again. 1192 00:54:26,101 --> 00:54:27,501 I don't know what it is. 1193 00:54:27,501 --> 00:54:28,741 It's so addictive. 1194 00:54:28,741 --> 00:54:31,061 I came here to get further than I got last time. 1195 00:54:31,061 --> 00:54:32,941 Last time, I got to the quarterfinal. 1196 00:54:32,941 --> 00:54:35,141 I'd hope to get to the quarterfinal again - 1197 00:54:35,141 --> 00:54:37,181 and if I did, I'd be really proud of that. 1198 00:54:38,501 --> 00:54:40,581 I'd be gutted if I was going home 1199 00:54:40,581 --> 00:54:42,221 because it would be a short 1200 00:54:42,221 --> 00:54:43,701 but sweet experience. 1201 00:54:43,701 --> 00:54:46,141 But, yeah, we'll see what they decide. 1202 00:54:57,181 --> 00:54:58,821 Over two rounds, 1203 00:54:58,821 --> 00:55:01,101 you have been nothing short of phenomenal. 1204 00:55:01,101 --> 00:55:04,101 Very, very well done, all five of you. 1205 00:55:05,341 --> 00:55:07,261 It's been a really tough decision. 1206 00:55:09,061 --> 00:55:10,981 Our first quarterfinalist... 1207 00:55:12,621 --> 00:55:14,581 ..is Ajay. 1208 00:55:14,581 --> 00:55:16,141 Congratulations. 1209 00:55:18,021 --> 00:55:19,821 Thank you. Thank you. 1210 00:55:20,901 --> 00:55:22,621 Our second quarterfinalist... 1211 00:55:24,021 --> 00:55:25,861 ..is Cliodhna. 1212 00:55:28,741 --> 00:55:30,461 Wow, thank you. 1213 00:55:32,861 --> 00:55:34,301 OK. 1214 00:55:34,301 --> 00:55:36,141 Natasha, Linda, Tigi - 1215 00:55:36,141 --> 00:55:38,941 we've only got one quarterfinal place left. 1216 00:55:40,341 --> 00:55:42,341 Our third quarterfinalist... 1217 00:55:48,701 --> 00:55:50,661 ..is Natasha. 1218 00:55:53,741 --> 00:55:55,181 Very well done. 1219 00:55:55,181 --> 00:55:58,941 Linda, Tigi - thank you so very much. 1220 00:55:58,941 --> 00:56:00,501 It's been an absolute pleasure having you back. 1221 00:56:00,501 --> 00:56:02,421 Thank you very much indeed. You're leaving us. Thank you. 1222 00:56:02,421 --> 00:56:04,181 Well done. Thank you. 1223 00:56:08,941 --> 00:56:10,901 I feel OK to be going home. 1224 00:56:10,901 --> 00:56:13,781 A bit sad, but there's lots of good cooks there, 1225 00:56:13,781 --> 00:56:16,221 so, you know, stiff competition. 1226 00:56:16,221 --> 00:56:18,101 It's a massive experience. 1227 00:56:18,101 --> 00:56:20,421 And I've loved every minute of it. 1228 00:56:21,941 --> 00:56:24,141 A massive experience, with an element of joy. 1229 00:56:24,141 --> 00:56:26,821 Because one thing is, I get two aprons, which I can now put 1230 00:56:26,821 --> 00:56:28,141 on my wall in my kitchen. 1231 00:56:28,141 --> 00:56:30,941 So, yeah, it's been great, honestly - fantastic. 1232 00:56:33,981 --> 00:56:36,021 CHEERING 1233 00:56:36,021 --> 00:56:37,501 Congratulations, you three - 1234 00:56:37,501 --> 00:56:39,661 you are my chef quarterfinalists. 1235 00:56:39,661 --> 00:56:41,621 Well done! 1236 00:56:41,621 --> 00:56:44,781 I've never done this before. THEY LAUGH 1237 00:56:46,301 --> 00:56:48,981 MasterChef quarterfinalist - I can't believe it. 1238 00:56:50,021 --> 00:56:52,301 I'm very, very happy with getting this far, but I'm definitely 1239 00:56:52,301 --> 00:56:54,461 going to push myself and see how much further I can take it. 1240 00:56:54,461 --> 00:56:55,781 100%. 1241 00:56:55,781 --> 00:56:57,581 We all knew it was going to be really tight. 1242 00:56:57,581 --> 00:56:58,781 It was a really tough round. 1243 00:56:58,781 --> 00:57:00,941 Everyone was on such a high level. 1244 00:57:00,941 --> 00:57:03,621 It's just...relief now, though. 1245 00:57:05,181 --> 00:57:06,741 The journey for me has just started. 1246 00:57:06,741 --> 00:57:08,301 I'm confident. I'm happy. 1247 00:57:08,301 --> 00:57:10,541 I'm looking forward to the next round. 1248 00:57:13,381 --> 00:57:14,781 Next time... 1249 00:57:14,781 --> 00:57:17,781 It's the last of this year's quarterfinals. 1250 00:57:17,781 --> 00:57:20,861 An Ajay, Cliodhna and Natasha... 1251 00:57:20,861 --> 00:57:23,421 Whoa-ho! Look at you! 1252 00:57:23,421 --> 00:57:26,621 ..will be joining Chris, Mary... 1253 00:57:26,621 --> 00:57:28,261 ..and Matthew... 1254 00:57:28,261 --> 00:57:30,181 It's a bit hot in the kitchen! 1255 00:57:30,181 --> 00:57:34,021 ..cooking for one of the country's top restaurant critics. 1256 00:57:34,021 --> 00:57:37,301 That went fast. OK, please start plating up now. 1257 00:57:37,301 --> 00:57:40,181 You've absolutely delivered - it is cranked to 11. 1258 00:58:04,301 --> 00:58:07,301 Subtitles by Red Bee Media