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It's Comeback Week on MasterChef.
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00:00:04,901 --> 00:00:06,901
For the first time ever,
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ten previous contestants
have been given a second chance
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to compete for the MasterChef title.
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They were good last time.
Have they got better?
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Can they go further
than they did before?
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Last time,
Farokh and Lyndsey went home.
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Take care, guys.
Thank you so much. Thank you.
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Tonight, five more familiar faces
return to redeem themselves
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in the MasterChef kitchen.
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I can't believe
I've been asked to come back.
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And it's like another chance
to, you know, try and win it.
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Am I excited? Of course I am.
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This is a dream.
Can't you see my smile?
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I actually feel more nervous
than last time I was on it
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because I know what to expect.
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Anything is possible. So, come back,
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try and try again, really.
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I feel a bit, um, scared,
nervous, but excited.
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But I'd love to go all the way
this time.
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It's their second chance.
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They've come in here
with a real point to prove, John.
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It's going to be mega competitive.
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I say - bring it on!
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GREGG LAUGHS
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Oh, how wonderful.
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Great to see you back here
in the MasterChef kitchen.
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Welcome to Comeback Week.
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You know what this competition
is all about.
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I remember we fell in love
with your food last time.
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Can you make it even better?
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Can you go one stage further?
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Now, this, your first challenge,
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is to cook for us two courses -
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a main course and a dessert.
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Now, those two courses should show
us something about you as a cook.
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But also, it may be a chance
for you to make up for the mistakes
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you made that knocked you
out of the competition last time.
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Redeem yourself.
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We wish you the very best of luck.
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Two great courses, please.
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One hour, 45 minutes.
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Let's cook.
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Coming back in here,
it was actually really nice.
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I'm obviously bricking it,
but it was really nice.
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36-year-old Natasha
works in fashion
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and delighted the judges in 2020...
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I think, for a home cook,
this is really, really interesting,
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and actually quite exciting.
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..with her unusual
flavour combinations...
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That carrot and chocolate puree,
I love.
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Well, I never.
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..narrowly missing out
on a semifinal place.
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The first thing I get is mango,
and then I bite into venison.
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I don't think it belongs.
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She is definitely a talent
and she is definitely daring.
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But that daring
used to border danger.
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This time round, I don't think
I have any specific tactics.
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I just will continue to be myself.
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Completely just...just be me.
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Natasha, lovely to see you again.
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What have you been up to
since we last saw you?
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Well, I actually got married
two weeks ago.
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Hey, congratulations. Thank you.
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And I've got
an 18-month-old little girl now,
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so she's been my little tester
running around.
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Now you've got two courses. We've
got a dessert and a main course.
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What are your two courses?
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It's my Tasha's Bit
Of Turf And Surf.
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So veal chop with a prawn.
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That will be with gnudi.
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So gnudi is a form of gnocchi.
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But it's made from ricotta
rather than potato.
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And a paprika and cream sauce.
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We've got a veal chop,
which she needs to pan-fry nice
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and crispy on the outside,
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but still be lovely and pink
through the middle.
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All I hope is that the prawn
has still got a bit of a snap
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to it almost, so it doesn't go
cotton woolly and fluffy.
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On the side, we've got gnudi.
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That's going to be flavoured
with lemon.
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Lemon and veal - lovely.
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Lemon and prawn - perfect.
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I hope it doesn't fall apart.
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Fingers crossed.
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Dessert from you?
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Coffee and coconut mille-feuille
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with a pistachio, dark chocolate
and apricot crumb.
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Do a big portion, Natasha,
could you?
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I think it might be, to be fair.
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Natasha is trying to improve
upon that dish
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that I was so impressed with
the last time she cooked for us.
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The mille-feuille is superb.
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I think it's an absolute delight.
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That's a lot to live up to.
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In between the layers of buttery
puff pastry, we've got coffee mousse
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and we've got coconut mousse.
Mate, come on.
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Bring it on. That's beautiful.
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Right now, I'm almost passing out
with anticipation.
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Oh, my God. I'm...I'm nerve-racked,
to be honest.
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How do you cut stuff
when you're shaking so much?
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Medical secretary Linda
from North Wales competed in 2023...
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Hello. Hi, Linda.
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Lovely to meet you both.
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I'm a big fan.
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..and reached Knockout Week
with her Middle Eastern-inspired
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savoury dishes...
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Nice cookery, Linda. Thank you.
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..and classic desserts.
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Dib-dab, that's fab.
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LAUGHTER
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Linda, what a wonderful personality.
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Big smile on her face.
Full of grins. Full of giggles.
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Have you...? Oh!
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Oh, my God. Oh, my God.
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The thing is, right at
the last minute, she slipped up.
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To me, this is just sardines
on toast that I might have on
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a Saturday afternoon
while the rugby's on. OK.
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What I want from Linda now
is a little bit more elegance.
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When I left the competition
last time, I was devastated.
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I knew in my heart
I hadn't done enough.
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So I want to do better this time.
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What have you been up to
since we last saw you, Linda?
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I made some food for charity,
but it was more I was doing
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a calendar - a naked calendar.
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LINDA LAUGHS
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Me and 16 women did a naked calendar
for breast cancer.
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You know, it's not like
really everything out for show.
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You know, it's subtle.
You are extraordinary.
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Oh, thank you. You've got
a great smile on your face.
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So brilliant to have you back.
Thank you.
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So, what are you going to cook
for us?
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So I'm going to cook sea bass
with a chorizo crumb,
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some courgette puree
and a fennel veloute.
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I wanted to cook fish
because of my disaster of sardines,
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which my husband will never hear
the end of, because it was his idea.
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And for dessert, I'm going to do
an orange blossom cake
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with some cream cheese
and an orange gel.
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Fantastic.
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Now, main course, we've got steamed
sea bass, which is going to be quite
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soft, in a veloute, which is going
to be velvety, with a puree,
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which is also going to be soft,
with some pickled cucumbers,
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which is just going to have
a small bite to it.
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The little bit of spice
we've got is a chorizo crumb.
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It could be really, really elegant.
I hope it is.
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Texture is my main concern.
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Oh, you're joking me.
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They've burnt.
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I thought it was off,
and it was on.
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I'll have to do it again.
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SHE EXHALES
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Dessert, she's going to make us
an orange blossom cake
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because the last time she cooked
with orange blossom,
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we couldn't taste it.
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I'm not getting any flavour
of orange blossom.
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I want to be able to taste
the orange blossom.
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Let's just shove it in
and hope for the best.
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And then the cream cheese.
I get that. Very much the tartness,
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the sourness you get in a
cheesecake. And then an orange gel.
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That's really going to show
some technique,
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because that's not easy to do.
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See, why is that one on?
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SHE LAUGHS
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You've had 25 minutes.
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Right. What the hell am I doing?
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Personal trainer Cliodhna faced
the competition in 2023...
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This could be my chance
at redemption.
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It's just I need to make sure
I really work hard now, like, keep
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to the time constraints
and pull it all off.
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..impressing with her twists
on the classics.
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I've got to tell you.
I'd pay for that in a restaurant.
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Oh, thank you.
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What I did admire about Cliodhna
is her ability to keep soldiering on
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when things were going wrong.
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SHE GASPS
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She had a chocolate tart
that did not work out
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how she wanted it to.
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But she persevered.
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Right, come on. I can put one good
plate of food together.
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That sort of attitude can take you
a very, very long way.
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I was absolutely gutted to not get
a quarterfinalist place last year.
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It was within touching distance,
but unfortunately I just didn't do
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enough on the day.
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So, hopefully, this year I can
redeem myself and get there.
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Cliodhna, you've got two courses
to cook for us.
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Yeah, so I'm doing smoked salmon
and spinach-filled pasta with
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a lemon and garlic reduction,
dill oil and samphire.
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And then, for my dessert,
I'm doing my infamous chocolate tart
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that burst all over the microwave
last time I was here
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and sent me home.
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You stood in that room as the tart
literally collapsed in your hand
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and it came across your hand,
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and you didn't even shed a tear.
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No. So chocolate tart
for redemption? Yes.
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What are you hoping to show us now
that you didn't show us before?
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Two portions of dessert,
definitely.
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Cliodhna is doing a filled pasta,
and they're technically challenging.
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I don't know why I signed myself up
for this again.
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I can't breathe.
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Inside that, she's got a mixture
of salmon that's lightly smoked
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and ricotta and spinach.
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She's got to be gentle with it,
gentle when she works it, gentle
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when she cooks it. When we cut in,
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that needs to be beautifully smooth.
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If that's grainy, she's overdone it.
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Come on.
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So we've got our chocolate tart.
We've got our pistachio cream.
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But she's going to jazz it up
a little bit more
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and she's putting cherries in
with that chocolate tart.
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Chocolate, cherry and pistachio.
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Oh, yes, please.
I love those flavours.
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Just got to hope
that two of those little tarts
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are both perfect.
Fingers crossed for her,
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because she had a nightmare
with one before.
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SHE EXHALES
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You are halfway, guys!
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Halfway!
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It's great to be back
in the kitchen.
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It feels like it's home.
I'm glad to be back.
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Born and raised in India,
46-year-old head of customer success
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Ajay brought
his South Indian flavours
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to the MasterChef kitchen in 2019.
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I love the creamy coconut milk sauce
that you've got.
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It's really well spiced,
it's really well seasoned
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and I like it a lot.
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When we saw him last time,
it was the influence from his mum,
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who was the cook at home.
He has got what it takes.
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He's flavours are wonderful.
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Lots of chilli, lots of fruit,
lots of coconut - fabulous food.
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The last time
I was in the competition, I made it
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to the quarterfinals.
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Your farfalle
is just a little bit dense.
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I am absolutely back here to win.
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No questions about that.
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What have you been doing
in the five years since...?
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The first year
was quite interesting.
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I did plenty of supper clubs,
a couple of private dining events,
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and then Covid came,
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my day job got really busy.
But occasionally I do
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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
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