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It's Comeback Week on MasterChef.
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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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{\an8}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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{\an8}This is a dream.
Can't you see my smile?
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{\an8}I actually feel more nervous
than last time I was on it
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{\an8}because I know what to expect.
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Anything is possible. So, come back,
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{\an8}try and try again, really.
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{\an8}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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{\an8}This time round, I don't think
I have any specific tactics.
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{\an8}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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{\an8}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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{\an8}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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{\an8}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.
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How has your cookery changed?
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So I think I'm a lot more confident.
243
00:12:03,020 --> 00:12:05,900
I think I know what I want,
and I really want to showcase
244
00:12:05,940 --> 00:12:07,660
South of India. That's my passion.
245
00:12:07,700 --> 00:12:13,180
So for the main, I'm doing a rack
of lamb with a black pepper sauce,
246
00:12:13,220 --> 00:12:17,300
stir-fried coconut rice,
and a coconut chilli
247
00:12:17,340 --> 00:12:19,500
and onion sambal.
248
00:12:19,540 --> 00:12:23,380
Ajay, I don't want to scare you,
but we've had some lamb catastrophes
249
00:12:23,420 --> 00:12:26,140
in this competition.
This one's going to be brilliant.
250
00:12:28,100 --> 00:12:30,860
We've got a rack of lamb,
which he's first poached
251
00:12:30,900 --> 00:12:32,380
in lots and lots of spices.
252
00:12:32,420 --> 00:12:35,340
Then he's going to render the fat,
get the skin nice and crispy,
253
00:12:35,380 --> 00:12:37,420
and then roast it.
254
00:12:37,460 --> 00:12:39,620
Black pepper sauce -
that should be quite vibrant
255
00:12:39,660 --> 00:12:40,780
and really, really strong.
256
00:12:40,820 --> 00:12:43,100
I think that should be delicious.
257
00:12:43,140 --> 00:12:45,060
Sambal on the side.
258
00:12:45,100 --> 00:12:48,220
Almost like a cross
between a sauce and a chutney.
259
00:12:48,260 --> 00:12:49,780
Bring it on, Ajay.
260
00:12:49,820 --> 00:12:52,300
You make it as hot as you like,
mate, because that's how we like it.
261
00:12:54,020 --> 00:12:55,140
I am a feeder.
262
00:12:55,180 --> 00:12:58,020
When I was in college in the US,
I cooked for all my roommates,
263
00:12:58,060 --> 00:13:00,460
and they all called me Mummy
because I fed them.
264
00:13:00,500 --> 00:13:03,820
I want to take now my new recipes
and feed all of the UK.
265
00:13:05,540 --> 00:13:06,820
Dessert from Ajay,
266
00:13:06,860 --> 00:13:09,780
we are getting purple carrot
and beetroot halwa.
267
00:13:09,820 --> 00:13:13,140
Very, very classic Indian dessert
of carrot and beetroot cooked
268
00:13:13,180 --> 00:13:16,980
down with brown soft sugar,
which is then wrapped in
269
00:13:17,020 --> 00:13:20,260
a wonton skin. He's baking those
and he's serving that with
270
00:13:20,300 --> 00:13:24,380
a white chocolate and cardamom
mousse enriched with mascarpone,
271
00:13:24,420 --> 00:13:27,420
and then toasted pistachio nuts
across the top.
272
00:13:27,460 --> 00:13:31,060
This mousse... John, I mean,
it's rich and it's sweet.
273
00:13:31,100 --> 00:13:32,940
I mean, it might even be
too sweet for me.
274
00:13:34,860 --> 00:13:37,060
You have 25 minutes left.
275
00:13:37,100 --> 00:13:38,340
OK?
276
00:13:41,020 --> 00:13:44,060
I'm an excited guy.
Calm, excited guy, I like to say.
277
00:13:44,100 --> 00:13:45,900
I've been watching this programme
for nearly 20 years.
278
00:13:45,940 --> 00:13:48,580
So, again, it's like reliving
the dream all over again.
279
00:13:48,620 --> 00:13:50,340
So it's fun-time Freddie.
280
00:13:50,380 --> 00:13:55,780
Insurance MD Tigi made it
to the quarterfinals in 2022.
281
00:13:55,820 --> 00:13:58,780
I remember Tigi made a massive
impression as soon as he walked
282
00:13:58,820 --> 00:13:59,980
into this kitchen.
283
00:14:00,020 --> 00:14:01,700
It's, um...
284
00:14:03,900 --> 00:14:06,980
It's a dish that my dad loved,
so that's why I made it.
285
00:14:07,020 --> 00:14:08,780
And he passed away three years ago.
286
00:14:08,820 --> 00:14:11,020
Well, I've got to say, mate,
I reckon he'd be really proud,
287
00:14:11,060 --> 00:14:13,780
because I think
that's absolutely fantastic.
288
00:14:13,820 --> 00:14:17,140
I mean, his food is influenced
by West Africa, and that is big
289
00:14:17,180 --> 00:14:19,980
and it's bold and it's exciting.
290
00:14:20,020 --> 00:14:22,900
This is so wonderful
and so accomplished.
291
00:14:22,940 --> 00:14:27,220
I wish you sold that by the jar,
because I would buy it.
292
00:14:27,260 --> 00:14:31,180
{\an8}So I left the competition
on a dish which was a jerk
293
00:14:31,220 --> 00:14:37,140
{\an8}sea bass with broccoli
and a sweet potato and swede stack.
294
00:14:37,180 --> 00:14:40,860
{\an8}Unfortunately, it ended up
being a swimming pool.
295
00:14:40,900 --> 00:14:43,140
The broccoli, unfortunately,
is waterlogged and washes away
296
00:14:43,180 --> 00:14:45,820
all the lovely flavour of the jerk,
which is a shame.
297
00:14:45,860 --> 00:14:47,420
And then the stack
is not cooked enough.
298
00:14:48,900 --> 00:14:52,660
{\an8}So my whole situation around now
is really changing up that dish
299
00:14:52,700 --> 00:14:54,940
{\an8}and see what I can do with it
and maybe impress upon it.
300
00:14:56,820 --> 00:14:58,060
Tigi, welcome back.
301
00:14:58,100 --> 00:15:00,420
Nice to see you
and your scotch bonnet back
302
00:15:00,460 --> 00:15:01,820
in the MasterChef kitchen.
303
00:15:01,860 --> 00:15:03,460
I always bring them with me
everywhere I go.
304
00:15:03,500 --> 00:15:05,500
They're like my little friends.
I have one on each shoulder.
305
00:15:05,540 --> 00:15:06,660
Why have you come back?
306
00:15:06,700 --> 00:15:09,060
For the last two and a half years,
all I've got is abuse
307
00:15:09,100 --> 00:15:10,260
from friends going,
308
00:15:10,300 --> 00:15:12,260
"So you went on MasterChef,
and you couldn't cook broccoli."
309
00:15:12,300 --> 00:15:13,780
It's a little bit awkward.
310
00:15:13,820 --> 00:15:16,700
Coming back gives that opportunity
to kind of push that to the side.
311
00:15:16,740 --> 00:15:18,380
What are going to make for us?
First course,
312
00:15:18,420 --> 00:15:20,660
because I did jerk sea bass
last time, I've changed it
313
00:15:20,700 --> 00:15:23,940
so I haven't got my sweet potato
and swede stack, so I'm going to do
314
00:15:23,980 --> 00:15:26,380
some sweet potato croquettes
instead.
315
00:15:26,420 --> 00:15:28,900
And then on top of that, I'm doing
callaloo at the bottom instead
316
00:15:28,940 --> 00:15:32,060
of those swimming-in-water broccoli.
317
00:15:32,100 --> 00:15:34,740
And the sauce? The sauce..
The jerk sauce, same again.
318
00:15:34,780 --> 00:15:36,540
But I've changed it a little bit
and made it a little bit tangy
319
00:15:36,580 --> 00:15:39,100
and obviously put some more heat
in it as well. Great.
320
00:15:40,780 --> 00:15:42,780
I like the sound of Tigi's fish.
Sea bass.
321
00:15:42,820 --> 00:15:45,460
We want crispy skin.
I want to see it scored.
322
00:15:45,500 --> 00:15:47,940
Don't let it stick to the pan.
Don't burn it.
323
00:15:47,980 --> 00:15:49,780
Don't curl it.
324
00:15:49,820 --> 00:15:52,660
He's going to give us a jerk sauce.
Lovely.
325
00:15:52,700 --> 00:15:57,340
Peppery, flavoured with thyme, lots
of seasoning, beautiful flavours.
326
00:15:57,380 --> 00:16:00,220
And he's got callaloo
underneath the fish, which,
327
00:16:00,260 --> 00:16:02,380
of course, is a strong spinach.
328
00:16:02,420 --> 00:16:05,020
Lovely flavours. Do you know why
they're lovely flavours?
329
00:16:05,060 --> 00:16:09,540
Because they are tried and tested
famous flavours in the Caribbean.
330
00:16:09,580 --> 00:16:12,660
Did you do any sort of celebration
about MasterChef? Yeah, I did.
331
00:16:12,700 --> 00:16:15,860
So obviously, as you can tell,
I do like a tattoo occasionally.
332
00:16:15,900 --> 00:16:18,500
So I got a MasterChef tattoo
on my leg.
333
00:16:18,540 --> 00:16:20,340
Hang on. Hang on. Is it...?
334
00:16:20,380 --> 00:16:23,580
Is it the M or...? It's the M,
yeah. It's not me and John?
335
00:16:23,620 --> 00:16:26,260
No, it's not. That would be weird,
wouldn't it?
336
00:16:26,300 --> 00:16:27,740
A little bit weird.
337
00:16:30,700 --> 00:16:33,540
Dessert from Tigi -
we're getting a key lime pie.
338
00:16:33,580 --> 00:16:37,260
He's using digestive biscuits
to make a buttery biscuit base.
339
00:16:37,300 --> 00:16:41,300
Nice and sharp, almost like
a lime custard inside a tart.
340
00:16:41,340 --> 00:16:45,020
He's also making a ginger curd to go
on the side, and then shavings
341
00:16:45,060 --> 00:16:47,300
of coconut, which he's going
to toast to go across the top
342
00:16:47,340 --> 00:16:48,540
of the whole thing.
343
00:16:48,580 --> 00:16:51,060
Cleverly, he's making little
individual key lime pies.
344
00:16:51,100 --> 00:16:54,180
So there's no reason why,
as long as that base is nicely set,
345
00:16:54,220 --> 00:16:57,220
that he can't be able to bring them
out and they should hold together.
346
00:16:57,260 --> 00:16:58,900
HE SIGHS
347
00:16:58,940 --> 00:17:02,220
OK! Listen,
you've got 15 minutes left.
348
00:17:04,980 --> 00:17:06,260
You're going to put that in the pan?
349
00:17:06,300 --> 00:17:10,180
Yes, because I want to baste it
and I want the pepper sauce on it.
350
00:17:11,780 --> 00:17:15,300
OK, there we go.
Let's get the butter in there.
351
00:17:15,340 --> 00:17:17,060
I've forgotten something
in the cake.
352
00:17:17,100 --> 00:17:18,420
I can't believe it.
353
00:17:19,580 --> 00:17:21,220
Butter.
354
00:17:21,260 --> 00:17:23,020
Oh, well. What can I do now?
355
00:17:23,060 --> 00:17:24,780
I can't make another one!
356
00:17:24,820 --> 00:17:27,700
I knew there was something wrong
with that cake.
357
00:17:27,740 --> 00:17:30,020
Oh! Linda!
358
00:17:50,100 --> 00:17:51,860
Well done, you, with those.
I don't want to scare you.
359
00:17:51,900 --> 00:17:54,940
You've got three minutes.
Everybody, three minutes, please!
360
00:17:56,940 --> 00:18:00,340
Oh, no. What's happened there?
361
00:18:00,380 --> 00:18:02,740
It's stuck to the bottom.
362
00:18:02,780 --> 00:18:04,140
Nightmare.
363
00:18:05,580 --> 00:18:06,820
Oh!
364
00:18:09,140 --> 00:18:10,380
What a nightmare.
365
00:18:14,860 --> 00:18:16,060
You've got 90 seconds.
366
00:18:16,100 --> 00:18:18,420
There's a couple of you here
are in a bit of trouble.
367
00:18:18,460 --> 00:18:22,140
90 seconds.
Let's go, go, go, go, go.
368
00:18:22,180 --> 00:18:23,700
SHE EXHALES
369
00:18:26,060 --> 00:18:27,580
Final touches, please.
370
00:18:30,140 --> 00:18:32,540
Stop! Time is well and truly up.
371
00:18:32,580 --> 00:18:34,260
Well done, everybody.
372
00:18:39,700 --> 00:18:42,300
Linda, please.
373
00:18:42,340 --> 00:18:47,420
Last time, medical secretary Linda
was knocked out on a fish dish.
374
00:18:47,460 --> 00:18:49,300
Looking to redeem herself,
375
00:18:49,340 --> 00:18:52,340
she's cooked steamed sea bass,
376
00:18:52,380 --> 00:18:54,660
topped with a chorizo crumb,
377
00:18:54,700 --> 00:18:57,060
served with a courgette puree,
378
00:18:57,100 --> 00:19:00,700
pickled cucumber, fennel veloute
379
00:19:00,740 --> 00:19:02,180
and dill oil.
380
00:19:06,940 --> 00:19:12,620
Your fish is going a little bit
over, but I wouldn't send it back.
381
00:19:12,660 --> 00:19:15,820
The crumb across the top, I think,
is absolutely delightful.
382
00:19:15,860 --> 00:19:17,380
The courgette puree.
383
00:19:17,420 --> 00:19:20,380
I love the vibrancy of the colour,
but I feel it could do with a little
384
00:19:20,420 --> 00:19:23,540
bit more seasoning,
maybe a tiny bit of acid. OK.
385
00:19:23,580 --> 00:19:27,500
I think the dish is too wet,
and I'm happy to have both sauces.
386
00:19:27,540 --> 00:19:29,740
I think we could just do
with half the amount.
387
00:19:29,780 --> 00:19:33,180
But your fennel veloute is
absolutely delicious.
388
00:19:33,220 --> 00:19:36,180
Oh, thank you.
Really, really creamy.
389
00:19:36,220 --> 00:19:38,740
A little bit of the aniseed
from the fennel, but more aniseed
390
00:19:38,780 --> 00:19:40,540
sweetness coming from the dill oil.
391
00:19:40,580 --> 00:19:42,300
Nice touches.
392
00:19:42,340 --> 00:19:44,180
Not perfect.
393
00:19:44,220 --> 00:19:46,300
Let's go to dessert, shall we?
394
00:19:46,340 --> 00:19:50,860
Reinventing her orange blossom
dessert from 2023,
395
00:19:50,900 --> 00:19:55,900
Linda has served orange blossom cake
with mascarpone cream,
396
00:19:55,940 --> 00:19:57,540
topped with orange gel.
397
00:19:58,900 --> 00:20:00,460
Oh.
398
00:20:00,500 --> 00:20:02,460
Your sponge is a little bit dense,
a little bit dry.
399
00:20:02,500 --> 00:20:04,260
What's happened?
I forgot to put butter in.
400
00:20:04,300 --> 00:20:06,780
You forgot to put the butter in?
I can't believe it.
401
00:20:13,100 --> 00:20:15,260
I get the orange blossom
coming through the sponge.
402
00:20:15,300 --> 00:20:17,260
I do. I think
that's really quite delightful.
403
00:20:17,300 --> 00:20:20,140
I think the amount you've got
in there is absolutely right.
404
00:20:20,180 --> 00:20:22,980
The orange gel, which is
sweet orange, like orange juice.
405
00:20:23,020 --> 00:20:25,820
And then the top, the rind,
with that orange marmalade flavour.
406
00:20:25,860 --> 00:20:27,980
I think that's great.
407
00:20:28,020 --> 00:20:29,780
The sponge is too dry.
You know that.
408
00:20:29,820 --> 00:20:31,220
You haven't put the butter in.
409
00:20:31,260 --> 00:20:36,020
But I love, love, love that cream
cheese with that orange gel.
410
00:20:36,060 --> 00:20:39,260
Because you've deliberately
not made it too sweet at all.
411
00:20:39,300 --> 00:20:41,220
It's almost refreshing.
412
00:20:41,260 --> 00:20:44,420
What a lovely combination
to put on a sweetened sponge.
413
00:20:47,540 --> 00:20:50,820
Relief that that's over, to be fair.
414
00:20:52,260 --> 00:20:56,860
There was parts of it they weren't
too happy with, but on the whole
415
00:20:56,900 --> 00:20:59,140
I got good feedback, so...
416
00:21:01,220 --> 00:21:06,220
Garmin technician Natasha's main
is pan-fried veal,
417
00:21:06,260 --> 00:21:08,700
grilled paprika prawn,
418
00:21:08,740 --> 00:21:12,020
gnudi - a fried ricotta
and lemon dumpling - sauteed
419
00:21:12,060 --> 00:21:14,020
in seaweed butter,
420
00:21:14,060 --> 00:21:17,420
kale, parsley crumb,
421
00:21:17,460 --> 00:21:20,700
served with a buttermilk
and smoked paprika sauce.
422
00:21:26,460 --> 00:21:28,500
Your veal is beautiful.
423
00:21:28,540 --> 00:21:30,420
You've got some texture
on the outside.
424
00:21:30,460 --> 00:21:34,340
It's still pink in the middle.
It's absolutely lovely.
425
00:21:34,380 --> 00:21:36,740
Your prawn at one end is cooked,
the thinner end. The thicker end
426
00:21:36,780 --> 00:21:40,660
needs more cookery.
We're talking about a minute.
427
00:21:40,700 --> 00:21:45,660
I do love the smoky paprika
coming through that cream sauce.
428
00:21:45,700 --> 00:21:47,700
It builds up that flavour.
429
00:21:47,740 --> 00:21:50,820
It's subtle, which is lovely,
but the sweet smokiness
430
00:21:50,860 --> 00:21:54,500
and the pepperiness... You can tell
in my voice. It's catching me now.
431
00:21:54,540 --> 00:21:57,060
Your gnudi are quite firm.
432
00:21:57,100 --> 00:21:58,420
In fact, they're very firm.
433
00:21:58,460 --> 00:22:01,180
A real gnudi literally dissolves
in your mouth.
434
00:22:01,220 --> 00:22:04,820
It's literally ricotta with
a little shell around the outside.
435
00:22:04,860 --> 00:22:08,540
But the softness of the veal,
the crunch coming from that kale,
436
00:22:08,580 --> 00:22:09,940
I think that's great.
437
00:22:09,980 --> 00:22:12,500
I think you've done
a pretty good job. Thank you.
438
00:22:14,100 --> 00:22:18,340
Hoping to build on the success
of her mille-feuille last time,
439
00:22:18,380 --> 00:22:22,940
Natasha's dessert is puff pastry
filled with layers of coffee
440
00:22:22,980 --> 00:22:24,780
and coconut mousse,
441
00:22:24,820 --> 00:22:27,660
topped with a pistachio,
apricot, chocolate
442
00:22:27,700 --> 00:22:29,140
and coconut crumb.
443
00:22:34,220 --> 00:22:37,340
Lovely, thin puff pastry.
444
00:22:37,380 --> 00:22:39,620
And in between that, the creaminess
445
00:22:39,660 --> 00:22:43,660
of bitter coffee and then mellow,
sweet coconut.
446
00:22:43,700 --> 00:22:45,580
And I am so very happy.
447
00:22:45,620 --> 00:22:46,900
Really well made.
448
00:22:46,940 --> 00:22:49,300
Beautiful textures.
Beautiful flavours. Well done, you.
449
00:22:49,340 --> 00:22:50,460
Thank you.
450
00:22:50,500 --> 00:22:53,900
The bit across the top, the dried
apricots, pistachios, the chocolate
451
00:22:53,940 --> 00:22:57,260
and the coconut, tastes to me
like a thing that is supposed
452
00:22:57,300 --> 00:22:59,060
to be really good for you,
but you actually know is
453
00:22:59,100 --> 00:23:00,380
a little bit naughty.
454
00:23:00,420 --> 00:23:02,340
And I quite like that.
455
00:23:02,380 --> 00:23:05,820
The dessert is as good as it was
last time, so thank you very much.
456
00:23:05,860 --> 00:23:07,020
Thank you.
457
00:23:08,700 --> 00:23:10,220
It was no easier
the second time round.
458
00:23:10,260 --> 00:23:12,100
If anything, it was harder
because you're trying
459
00:23:12,140 --> 00:23:13,340
to prove a point.
460
00:23:13,380 --> 00:23:17,500
I had to focus, bring my A-game.
And, yeah, some minor faults,
461
00:23:17,540 --> 00:23:19,620
but we're all human. I'm happy.
462
00:23:21,260 --> 00:23:26,140
Head of customer success Ajay
has served South Indian spiced lamb
463
00:23:26,180 --> 00:23:32,260
chops, coconut rice, a chilli,
coconut and parsley sambal,
464
00:23:32,300 --> 00:23:34,060
and a black pepper sauce.
465
00:23:39,020 --> 00:23:41,900
Ajay, it gives me great pleasure
to announce to you
466
00:23:41,940 --> 00:23:44,540
I think your food is stunning.
467
00:23:44,580 --> 00:23:46,500
That lamb is perfect.
468
00:23:46,540 --> 00:23:50,780
You've got colour on the outside
and it's juicy pink in the middle.
469
00:23:50,820 --> 00:23:54,300
That sambal really took me
by surprise.
470
00:23:54,340 --> 00:23:59,180
It starts off citrusy, sharp,
and then it went coconut-sweet.
471
00:23:59,220 --> 00:24:03,420
And then bits of chilli kept coming
in, and I couldn't leave it alone.
472
00:24:03,460 --> 00:24:04,660
Thank you.
473
00:24:04,700 --> 00:24:07,740
I'd pay good money
for that main course.
474
00:24:07,780 --> 00:24:09,340
Thank you. I really would.
475
00:24:09,380 --> 00:24:14,100
Your black pepper sauce has
the wonderful texture and flavour
476
00:24:14,140 --> 00:24:17,100
of a steak and black pepper sauce
when it hits right in the back
477
00:24:17,140 --> 00:24:18,180
of your throat.
478
00:24:18,220 --> 00:24:19,980
Your rice is cooked beautifully.
479
00:24:20,020 --> 00:24:23,340
You've got all these different
seeds and flavours.
480
00:24:23,380 --> 00:24:25,700
There is nowhere to hide in this
481
00:24:25,740 --> 00:24:28,580
from spice. It is spiced
right to the hilt.
482
00:24:28,620 --> 00:24:30,660
And I love you for it.
483
00:24:30,700 --> 00:24:32,980
I think
that's just absolutely fantastic.
484
00:24:33,020 --> 00:24:34,500
Thank you.
485
00:24:36,260 --> 00:24:41,940
For dessert, Ajay has made beetroot
and black carrot halwa wontons,
486
00:24:41,980 --> 00:24:45,260
served with a white chocolate
and cardamom mousse
487
00:24:45,300 --> 00:24:47,260
and toasted pistachios.
488
00:24:52,540 --> 00:24:54,020
I love your flavours.
489
00:24:54,060 --> 00:24:57,460
I really like that beetroot
carrot halwa inside.
490
00:24:57,500 --> 00:25:01,860
But those wonton skins
are a bit too hard.
491
00:25:01,900 --> 00:25:03,660
They're a bit too chewy.
492
00:25:03,700 --> 00:25:07,580
And I feel as though the whole thing
could do, like, a nice little syrup
493
00:25:07,620 --> 00:25:10,780
on the side to make it
really come alive.
494
00:25:10,820 --> 00:25:12,340
I love your mousse.
495
00:25:12,380 --> 00:25:14,980
A little bit of chocolate.
Not too sweet. A lot of cream.
496
00:25:15,020 --> 00:25:17,500
Hint of cardamom running
through there. With pistachios,
497
00:25:17,540 --> 00:25:20,500
all good. Flavours are great.
498
00:25:20,540 --> 00:25:22,300
The texture of that wonton...
499
00:25:22,340 --> 00:25:23,900
..I'm not in love with. OK.
500
00:25:25,860 --> 00:25:29,260
I've definitely shown the judges
that I'm a much more mature cook.
501
00:25:29,300 --> 00:25:31,860
Last time, I went out
in the quarterfinals, this time
502
00:25:31,900 --> 00:25:33,060
they want to pay for my food.
503
00:25:33,100 --> 00:25:36,540
So, hey, that definitely shows
I've gone a long way.
504
00:25:38,460 --> 00:25:43,940
In 2023, insurance MD Tigi's
sea bass dish sent him home.
505
00:25:43,980 --> 00:25:45,660
To show his
improvement,
506
00:25:45,700 --> 00:25:52,180
he's served sea bass,
cooked in a jerk sauce, with callaloo
507
00:25:52,220 --> 00:25:54,020
and sweet potato croquettes.
508
00:26:01,180 --> 00:26:03,100
Your fish cookery is perfect.
509
00:26:03,140 --> 00:26:06,580
I mean, it is buttery, soft,
and it's flaking.
510
00:26:06,620 --> 00:26:08,500
Your sweet potato croquettes
are an inspiration.
511
00:26:08,540 --> 00:26:09,780
I've never had them before.
512
00:26:09,820 --> 00:26:11,540
It's got a really nice soft texture.
513
00:26:11,580 --> 00:26:13,940
With the crispy outside,
I think that's lovely.
514
00:26:13,980 --> 00:26:15,220
Thanks.
515
00:26:15,260 --> 00:26:18,140
Good news is everything on that dish
is cooked really, really well
516
00:26:18,180 --> 00:26:20,380
and seasoned beautifully.
517
00:26:20,420 --> 00:26:22,140
Callaloo, I love.
518
00:26:22,180 --> 00:26:23,980
It's strong, it's got lovely, sweet
519
00:26:24,020 --> 00:26:26,500
notes going through it
and a little bit of spice.
520
00:26:26,540 --> 00:26:29,340
Your friends can no longer give you
a hard time about broccoli,
521
00:26:29,380 --> 00:26:32,180
or about soggy sweet potato -
your sweet potatoes are ace.
522
00:26:32,220 --> 00:26:33,780
Bad news is...
523
00:26:33,820 --> 00:26:35,620
..it needs jerk.
524
00:26:35,660 --> 00:26:38,260
You made the sauce -
you had a big pot of it. Mm.
525
00:26:38,300 --> 00:26:40,660
It's not there,
which is a real shame.
526
00:26:43,060 --> 00:26:45,900
Tigi's dessert is a key lime pie -
527
00:26:45,940 --> 00:26:48,100
a digestive biscuit base...
528
00:26:48,140 --> 00:26:50,420
..topped with a lime custard,
529
00:26:50,460 --> 00:26:52,380
served with a ginger curd.
530
00:26:53,660 --> 00:26:55,180
Didn't all go to plan, did it?
531
00:26:55,220 --> 00:26:57,620
No. Unfortunately, the desserts...
532
00:26:57,660 --> 00:26:59,460
..they, er, stuck to the cases,
533
00:26:59,500 --> 00:27:01,100
so I couldn't get them off.
534
00:27:06,940 --> 00:27:09,140
We've got a buttery biscuit base,
we've got a slightly sweetened
535
00:27:09,180 --> 00:27:10,580
and cream, slightly citrusy.
536
00:27:10,620 --> 00:27:11,900
But what's really making it for me
537
00:27:11,940 --> 00:27:13,340
is the quality of that curd,
538
00:27:13,380 --> 00:27:15,900
because that's not just ginger,
tickly heat - that's also
539
00:27:15,940 --> 00:27:17,420
sharp lime as well...
540
00:27:17,460 --> 00:27:19,540
Yeah. ..and I find it
absolutely delightful.
541
00:27:19,580 --> 00:27:22,820
It's not the dish you intended,
obviously... No.
542
00:27:22,860 --> 00:27:25,220
..but I like your flavours
and your textures.
543
00:27:25,260 --> 00:27:27,420
Tigi, your flavours are fantastic.
544
00:27:27,460 --> 00:27:28,940
The biscuit's great.
545
00:27:28,980 --> 00:27:30,340
It's not too sweet.
546
00:27:30,380 --> 00:27:32,380
Love the sharpness of the lime
in there.
547
00:27:32,420 --> 00:27:34,740
A little bit of sweet sugar
coming through it.
548
00:27:34,780 --> 00:27:36,380
It's a shame it crumbled.
549
00:27:38,740 --> 00:27:40,980
I'm actually feeling OK, to be fair.
550
00:27:41,020 --> 00:27:43,820
I think I've done about
475 key lime pies in my whole
551
00:27:43,860 --> 00:27:45,620
entire life, and I think that's
552
00:27:45,660 --> 00:27:47,380
the first one
that's stuck to the dish.
553
00:27:47,420 --> 00:27:48,980
Literally. Never seen it.
554
00:27:49,020 --> 00:27:50,300
Such is life.
555
00:27:50,340 --> 00:27:51,860
These things are brought to test us.
556
00:27:51,900 --> 00:27:53,020
Yes!
557
00:27:54,940 --> 00:27:56,420
For her first course,
558
00:27:56,460 --> 00:27:59,220
personal trainer Cliodhna has made
559
00:27:59,260 --> 00:28:02,740
smoked salmon, spinach
and ricotta-filled pasta,
560
00:28:02,780 --> 00:28:04,660
served with a dill oil,
561
00:28:04,700 --> 00:28:08,180
samphire and a lemon
and garlic reduction.
562
00:28:14,100 --> 00:28:17,140
Your pasta is made really,
really well. I like it a lot.
563
00:28:17,180 --> 00:28:18,820
Your filling itself -
nicely seasoned.
564
00:28:18,860 --> 00:28:21,780
When you open those little parcels
up, you get the smell of that smoked
565
00:28:21,820 --> 00:28:23,300
salmon, richness of spinach,
566
00:28:23,340 --> 00:28:24,940
the creaminess of the ricotta.
567
00:28:24,980 --> 00:28:26,700
That's great. It's just...
568
00:28:26,740 --> 00:28:28,700
It's a little bit dry. Right.
569
00:28:29,900 --> 00:28:31,660
It needs a sauce.
570
00:28:31,700 --> 00:28:33,820
But that bit of reduced stock
571
00:28:33,860 --> 00:28:35,980
and the lemon is delicious.
572
00:28:36,020 --> 00:28:38,700
Slightly meaty, slightly citrusy.
573
00:28:38,740 --> 00:28:42,420
And I've got to congratulate you
on your pasta work.
574
00:28:42,460 --> 00:28:44,780
Well done. Thank you.
575
00:28:44,820 --> 00:28:48,380
Looking for redemption
on the tart that sent her home,
576
00:28:48,420 --> 00:28:51,540
Cliodhna's dessert
is a dark chocolate tart
577
00:28:51,580 --> 00:28:53,140
filled with chocolate ganache,
578
00:28:53,180 --> 00:28:55,740
cherry jam, and a cherry liqueur,
579
00:28:55,780 --> 00:28:58,580
topped with pistachio cream.
580
00:29:06,420 --> 00:29:08,060
Cliodhna...
581
00:29:09,500 --> 00:29:11,860
..I love it. Oh, thank God.
582
00:29:11,900 --> 00:29:14,220
Thin, lovely, dark...
583
00:29:14,260 --> 00:29:16,740
..rich, chocolate pastry.
584
00:29:16,780 --> 00:29:19,420
Across the top of that,
a rich chocolate ganache,
585
00:29:19,460 --> 00:29:21,300
lovely and creamy and smooth.
586
00:29:21,340 --> 00:29:23,180
And then a pistachio cream
587
00:29:23,220 --> 00:29:25,060
that tastes of pistachio.
588
00:29:25,100 --> 00:29:27,780
I don't have a complaint
about it at all.
589
00:29:27,820 --> 00:29:29,140
Thank you so much.
590
00:29:29,180 --> 00:29:30,900
I think it's delicious.
591
00:29:30,940 --> 00:29:34,140
Those flavours
are absolutely divine.
592
00:29:34,180 --> 00:29:36,300
And that cherry is so sweet.
593
00:29:36,340 --> 00:29:37,540
It's like a bubble gum.
594
00:29:37,580 --> 00:29:38,900
It's like a cherry bubble gum.
595
00:29:38,940 --> 00:29:40,500
It is so delightful.
596
00:29:40,540 --> 00:29:41,820
It's divine.
597
00:29:44,300 --> 00:29:47,100
So, it's taken me
a full year to redeem myself
598
00:29:47,140 --> 00:29:48,580
for the mistake I made.
599
00:29:48,620 --> 00:29:51,220
I just think I'd got in my head
that I couldn't do it,
600
00:29:51,260 --> 00:29:52,660
and then even when the world stood
601
00:29:52,700 --> 00:29:54,780
there telling me all
this lovely stuff, I was...
602
00:29:54,820 --> 00:29:56,700
..I was just taken aback.
603
00:30:00,740 --> 00:30:02,660
I am absolutely loving
Comeback Week.
604
00:30:02,700 --> 00:30:05,420
Five contestants who I think
are really, really brave.
605
00:30:05,460 --> 00:30:07,020
They're really good cooks, Gregg.
606
00:30:07,060 --> 00:30:09,780
I should have brought
a debit card machine and...
607
00:30:09,820 --> 00:30:12,340
..made John put his money
where his mouth is
608
00:30:12,380 --> 00:30:14,100
and pay for that food, you know?
609
00:30:14,140 --> 00:30:16,020
LAUGHTER
610
00:30:16,060 --> 00:30:18,220
There were some quality cookery
in here, John.
611
00:30:18,260 --> 00:30:20,620
But there were a couple
of little mistakes.
612
00:30:20,660 --> 00:30:23,780
Mistakes that are brought on
by the pressure of the competition.
613
00:30:23,820 --> 00:30:26,740
I think they just had a sharp
reminder of how tough this can be.
614
00:30:26,780 --> 00:30:30,060
I got good feedback,
but it wasn't perfect.
615
00:30:30,100 --> 00:30:31,620
I think everyone smashed it.
616
00:30:31,660 --> 00:30:35,220
I think if I was looking at a group
of five people, I'd say, you know...
617
00:30:35,260 --> 00:30:37,340
..how can I get an Uber?
618
00:30:37,380 --> 00:30:40,940
And in the next round, we've got
three quarterfinal places.
619
00:30:40,980 --> 00:30:44,020
I tell you what, it's going
to be a fight to the bitter end.
620
00:31:04,140 --> 00:31:04,180
Welcome back.
621
00:31:04,220 --> 00:31:06,140
Welcome back.
622
00:31:06,180 --> 00:31:09,300
You are now cooking for a place
in a quarterfinal.
623
00:31:11,100 --> 00:31:13,420
What we want from you are dishes
that you would serve
624
00:31:13,460 --> 00:31:15,340
from your own food truck.
625
00:31:15,380 --> 00:31:16,900
What inspires you?
626
00:31:16,940 --> 00:31:19,020
What street food from anywhere
627
00:31:19,060 --> 00:31:21,460
in the world
would you like to serve?
628
00:31:23,460 --> 00:31:25,380
In this round, you have to impress
629
00:31:25,420 --> 00:31:28,460
not just Gregg and I,
but a specially invited guest
630
00:31:28,500 --> 00:31:32,300
who's going to taste the food
with us and help us make a decision.
631
00:31:34,020 --> 00:31:37,460
There are only three quarterfinal
places up for grabs -
632
00:31:37,500 --> 00:31:40,420
the last three quarterfinal places
633
00:31:40,460 --> 00:31:42,860
of this year's competition.
634
00:31:42,900 --> 00:31:44,740
Ladies and gentlemen,
635
00:31:44,780 --> 00:31:46,220
90 minutes.
636
00:31:46,260 --> 00:31:47,740
Let's cook.
637
00:31:51,900 --> 00:31:53,500
Whoo!
638
00:31:53,540 --> 00:31:55,380
Vinegar.
639
00:32:00,060 --> 00:32:02,180
I've done this quite a few times...
PAN SIZZLES
640
00:32:02,220 --> 00:32:03,460
so I'm confident in what I'm doing.
641
00:32:03,500 --> 00:32:04,580
I'm not going to check a recipe
642
00:32:04,620 --> 00:32:06,860
at the moment,
which is a good feeling.
643
00:32:06,900 --> 00:32:08,900
I've gone with the Mexican theme
just because I feel like
644
00:32:08,940 --> 00:32:10,700
it suits the brief.
645
00:32:10,740 --> 00:32:13,460
I've not shown John and Gregg
my spicy side yet, so I think
646
00:32:13,500 --> 00:32:14,940
it's about time that came out -
647
00:32:14,980 --> 00:32:16,940
and hopefully blow their socks off.
648
00:32:18,020 --> 00:32:20,180
Cliodhna, you've got a food truck.
649
00:32:20,220 --> 00:32:21,540
What food is it serving?
650
00:32:21,580 --> 00:32:23,820
I'm making tacos for you guys today.
651
00:32:23,860 --> 00:32:26,140
So, we've got pulled beef brisket
652
00:32:26,180 --> 00:32:28,180
served in a pink taco shell
653
00:32:28,220 --> 00:32:30,180
with taco gravy,
654
00:32:30,220 --> 00:32:32,740
cos I had to bring a bit
of the North down here as well
655
00:32:32,780 --> 00:32:34,340
and just show off that.
656
00:32:34,380 --> 00:32:37,740
We've got a red jalapeno
and tomato salsa,
657
00:32:37,780 --> 00:32:39,900
whipped guacamole...
658
00:32:39,940 --> 00:32:41,260
..and there's a bit of cheese
659
00:32:41,300 --> 00:32:42,940
on there as well,
just for good measure.
660
00:32:42,980 --> 00:32:45,620
What is this? Mexico City
meets Lancashire, is it?
661
00:32:45,660 --> 00:32:47,020
Basically, yeah.
662
00:32:47,060 --> 00:32:48,340
It's really good, though.
663
00:32:48,380 --> 00:32:49,860
So don't knock it till you try it.
664
00:32:49,900 --> 00:32:52,420
Paint a picture for me of
your food truck, please.
665
00:32:52,460 --> 00:32:54,700
My food truck - really good music,
666
00:32:54,740 --> 00:32:56,820
loads of margaritas, amazing tacos
667
00:32:56,860 --> 00:32:58,660
and just all-round good vibes.
668
00:33:00,940 --> 00:33:03,700
Cliodhna's food truck is going
to be selling us...
669
00:33:03,740 --> 00:33:05,060
..pink taco?
670
00:33:05,100 --> 00:33:06,140
Fascinating.
671
00:33:06,180 --> 00:33:08,020
I like the process -
using beetroot juice
672
00:33:08,060 --> 00:33:10,180
to be able to get
the pink colour in the taco.
673
00:33:10,220 --> 00:33:11,980
I think that's a really nice idea.
674
00:33:14,060 --> 00:33:17,300
The jalapeno and tomato relish
needs to be nice and fiery
675
00:33:17,340 --> 00:33:19,540
and really, really hot.
676
00:33:19,580 --> 00:33:21,580
The taco gravy,
being the juice that's coming off
677
00:33:21,620 --> 00:33:22,780
the braising liquid.
678
00:33:22,820 --> 00:33:24,860
We've got chipotle paste, coriander
679
00:33:24,900 --> 00:33:26,740
seeds, garlic powder, all sorts
680
00:33:26,780 --> 00:33:27,860
of things going in there,
681
00:33:27,900 --> 00:33:29,780
so it should be lovely
and flavoursome.
682
00:33:29,820 --> 00:33:32,180
But...braised pulled brisket
683
00:33:32,220 --> 00:33:34,260
of beef in just 90 minutes?
684
00:33:34,300 --> 00:33:38,140
I hope Cliodhna's done her timing -
because that concerns me.
685
00:33:40,580 --> 00:33:42,380
Oh, my sour cream.
686
00:33:42,420 --> 00:33:44,020
Sour cream...
687
00:33:44,060 --> 00:33:45,900
I love eating from street food
688
00:33:45,940 --> 00:33:47,540
trucks myself, and I love
689
00:33:47,580 --> 00:33:49,580
just being able to have a quick fix.
690
00:33:49,620 --> 00:33:52,340
This dish reflects my style
691
00:33:52,380 --> 00:33:55,620
of cooking because
it's combining two
692
00:33:55,660 --> 00:33:57,260
smaller dishes that probably
693
00:33:57,300 --> 00:33:59,420
you wouldn't have normally together.
694
00:33:59,460 --> 00:34:01,820
But they do work well
for this brief.
695
00:34:03,300 --> 00:34:05,020
Natasha, what food
are you serving, please?
696
00:34:05,060 --> 00:34:08,540
So, today it is a mix of Bajan
cuisine and some home comforts.
697
00:34:08,580 --> 00:34:10,660
So I've got a fried chicken skewer
698
00:34:10,700 --> 00:34:12,420
with pickled cucumber.
699
00:34:12,460 --> 00:34:14,420
And then the other side is
700
00:34:14,460 --> 00:34:16,700
a saltfish buljol on a flat bread.
701
00:34:16,740 --> 00:34:18,860
It's a mix of saltfish that's
702
00:34:18,900 --> 00:34:22,460
cooked with some peppers,
carrots, very fresh...
703
00:34:22,500 --> 00:34:24,260
The breadfruit, where's that going?
704
00:34:24,300 --> 00:34:26,100
That is some breadfruit wedges
to go on the side.
705
00:34:26,140 --> 00:34:27,380
So it's like a pick and mix,
706
00:34:27,420 --> 00:34:29,540
a combination of the dishes
to make the one.
707
00:34:29,580 --> 00:34:31,420
Will your truck be Caribbean-themed?
708
00:34:31,460 --> 00:34:33,460
It wouldn't be
truly Caribbean-themed.
709
00:34:33,500 --> 00:34:34,700
It's my style.
710
00:34:34,740 --> 00:34:35,860
So, again, a bit of fusion,
711
00:34:35,900 --> 00:34:37,780
something that might not be
on your typical
712
00:34:37,820 --> 00:34:41,100
Caribbean truck, but have
the touches that I love.
713
00:34:43,940 --> 00:34:45,700
I love fried chicken.
714
00:34:45,740 --> 00:34:48,460
Fried chicken needs to be crispy
on the outside, using thighs
715
00:34:48,500 --> 00:34:50,500
cooked all the way through.
716
00:34:50,540 --> 00:34:52,100
What's the sauce on that?
717
00:34:52,140 --> 00:34:54,100
It's a scotch bonnet
and honey glaze.
718
00:34:54,140 --> 00:34:55,780
A little bit of rum.
719
00:34:55,820 --> 00:34:59,980
Natasha's making
what she calls a saltfish buljol.
720
00:35:00,020 --> 00:35:03,060
We've got peppers, onions,
some grated carrot, lime juice,
721
00:35:03,100 --> 00:35:05,260
all going together
with some saltfish.
722
00:35:05,300 --> 00:35:07,780
And as the name suggests,
it's salty.
723
00:35:07,820 --> 00:35:09,420
And then on the side of that,
724
00:35:09,460 --> 00:35:11,340
{\an8}we've also got fried breadfruit.
725
00:35:11,380 --> 00:35:12,900
{\an8}Breadfruit is quite sort of chalky.
726
00:35:12,940 --> 00:35:14,980
{\an8}She's going to fry it,
then she's going to bake it
727
00:35:15,020 --> 00:35:16,420
{\an8}with some spices.
728
00:35:17,940 --> 00:35:19,980
{\an8}This is so very Natasha.
729
00:35:20,020 --> 00:35:21,340
{\an8}Lots of things which may not
730
00:35:21,380 --> 00:35:22,820
{\an8}necessarily belong together
731
00:35:22,860 --> 00:35:26,060
{\an8}in the normal world, but belong
together in Natasha's world.
732
00:35:26,100 --> 00:35:28,220
{\an8}And actually with her combinations -
they usually work.
733
00:35:28,260 --> 00:35:29,940
{\an8}Let's see.
734
00:35:29,980 --> 00:35:31,740
{\an8}30 minutes gone, everybody.
735
00:35:31,780 --> 00:35:33,380
{\an8}You've had half an hour.
736
00:35:33,420 --> 00:35:35,260
{\an8}# Shoo-be-do! #
737
00:35:35,300 --> 00:35:37,980
{\an8}MIXER WHIRS
738
00:35:38,020 --> 00:35:39,860
{\an8}It's fun, this, isn't it?
739
00:35:42,060 --> 00:35:43,940
{\an8}The inspiration behind this dish
is that it's one
740
00:35:43,980 --> 00:35:45,660
{\an8}of my actual personal favourites.
741
00:35:45,700 --> 00:35:47,100
{\an8}My mum makes it for me all the time.
742
00:35:47,140 --> 00:35:49,900
{\an8}My mum still makes it now,
and I'm 48 years of age.
743
00:35:49,940 --> 00:35:51,300
{\an8}It's from my heritage.
744
00:35:51,340 --> 00:35:53,540
{\an8}It's something I've eaten my whole
entire life, so hopefully I can do
745
00:35:53,580 --> 00:35:55,140
{\an8}it justice today.
746
00:35:57,300 --> 00:35:59,380
{\an8}Tigi, have you got big pan
of jollof rice there?
747
00:35:59,420 --> 00:36:01,740
{\an8}I have got a big pan
of jollof rice on today.
748
00:36:01,780 --> 00:36:03,340
{\an8}Ooh! So, what's...what's your food?
749
00:36:03,380 --> 00:36:04,900
{\an8}It's like a Gambian dish.
750
00:36:04,940 --> 00:36:07,700
{\an8}So, it's called a benachin,
which is normally a one-pot dish.
751
00:36:07,740 --> 00:36:11,060
{\an8}So, it's jollof rice,
char-grilled corn...
752
00:36:11,100 --> 00:36:13,260
{\an8}..and a thigh of chicken cooked
753
00:36:13,300 --> 00:36:16,500
{\an8}in sweet paprika and all the other
bits and pieces and niceties.
754
00:36:16,540 --> 00:36:18,540
{\an8}If you did have a food truck,
paint the picture for me.
755
00:36:18,580 --> 00:36:20,380
{\an8}What does it look like?
It would be called Waaw,
756
00:36:20,420 --> 00:36:24,300
{\an8}which in Wolof, which is a language
spoken in Gambia, means yes.
757
00:36:24,340 --> 00:36:26,300
{\an8}I'd also employ my mum to help me,
758
00:36:26,340 --> 00:36:28,740
{\an8}because I feel
that she'd love that.
759
00:36:28,780 --> 00:36:31,220
{\an8}How good have you got to be now
to grab a quarterfinal place?
760
00:36:31,260 --> 00:36:33,060
{\an8}Because you had you had
a real mishap the last time. Yeah.
761
00:36:33,100 --> 00:36:35,100
{\an8}Well, looking around this room,
I've probably got
762
00:36:35,140 --> 00:36:37,580
{\an8}to be triple A-plus to get
anywhere near a quarterfinals place
763
00:36:37,620 --> 00:36:39,740
{\an8}because there's some really good
cooks in this room,
764
00:36:39,780 --> 00:36:41,580
{\an8}but hopefully I can get there.
765
00:36:44,380 --> 00:36:45,620
{\an8}Jollof rice -
766
00:36:45,660 --> 00:36:48,660
{\an8}he's got a pot of rice on there
with some tomatoes going through it,
767
00:36:48,700 --> 00:36:50,500
{\an8}loads and loads of different spices,
768
00:36:50,540 --> 00:36:52,900
{\an8}including chilli powder and paprika.
769
00:36:52,940 --> 00:36:55,340
{\an8}And he's got a whole scotch bonnet -
770
00:36:55,380 --> 00:36:57,420
{\an8}so that's going to be nice and hot.
771
00:36:57,460 --> 00:36:58,820
{\an8}PAN SIZZLES
772
00:36:58,860 --> 00:37:01,860
{\an8}Tigi's taken basil, garlic and
onions and chillies and tomatoes,
773
00:37:01,900 --> 00:37:03,780
{\an8}and he's going to bring
that down to make
774
00:37:03,820 --> 00:37:05,420
{\an8}what he calls a gravy.
775
00:37:05,460 --> 00:37:08,180
{\an8}This is the sort of stuff
that would sell from a food truck.
776
00:37:08,220 --> 00:37:11,300
{\an8}However, he has got no movement
in this round.
777
00:37:11,340 --> 00:37:13,620
{\an8}He's got to absolutely nail it.
778
00:37:15,340 --> 00:37:17,140
{\an8}You are halfway, guys.
779
00:37:17,180 --> 00:37:20,100
{\an8}The marketplace is beginning
to fill up.
780
00:37:21,940 --> 00:37:24,740
{\an8}I was born in Madras,
just by the ocean.
781
00:37:24,780 --> 00:37:27,780
{\an8}I went to college in
Rhode Island - by the ocean.
782
00:37:27,820 --> 00:37:30,860
{\an8}And the place that we love
to go to a lot is Cornwall.
783
00:37:30,900 --> 00:37:32,900
{\an8}So, if I had a food truck,
784
00:37:32,940 --> 00:37:34,740
{\an8}it would be by the sea.
785
00:37:34,780 --> 00:37:37,140
This dish is an ode to the seaside.
786
00:37:40,140 --> 00:37:42,380
What I'm serving you today is
787
00:37:42,420 --> 00:37:44,860
seared scallop with a corn puree
788
00:37:44,900 --> 00:37:48,420
with samphire
and sea fennel pakoras.
789
00:37:48,460 --> 00:37:52,660
And to brighten up the day
and give you a little jolt,
790
00:37:52,700 --> 00:37:54,620
a very spicy crab rasam,
791
00:37:54,660 --> 00:37:56,060
which is a broth.
792
00:37:56,100 --> 00:37:58,380
You've got scallop
and you've got crab -
793
00:37:58,420 --> 00:38:00,300
this is a very expensive food truck.
794
00:38:00,340 --> 00:38:02,500
It's a fancy food truck in Cornwall.
795
00:38:02,540 --> 00:38:05,220
It's a summer experience
that you don't want to miss.
796
00:38:05,260 --> 00:38:06,260
Ha-ha!
797
00:38:06,300 --> 00:38:07,700
Listen, you're good at cooking -
798
00:38:07,740 --> 00:38:09,220
you're an even better salesman.
799
00:38:09,260 --> 00:38:10,660
I'm buying into this.
800
00:38:13,020 --> 00:38:15,940
We have got ourselves
a really posh food truck.
801
00:38:15,980 --> 00:38:17,420
Pan-fried scallop - hopefully
802
00:38:17,460 --> 00:38:18,820
nice and well coloured.
803
00:38:18,860 --> 00:38:20,220
And it's going to be served on
804
00:38:20,260 --> 00:38:22,100
a peanut mixture made from dried
805
00:38:22,140 --> 00:38:24,420
chickpeas, curry leaves, chillies...
806
00:38:24,460 --> 00:38:26,820
..all ground up to
this amazing dust,
807
00:38:26,860 --> 00:38:28,820
and be quite sweet and fiery.
808
00:38:30,100 --> 00:38:32,260
That rasam needs to be nice
and sharp and sour.
809
00:38:32,300 --> 00:38:34,100
There's loads of chilli here,
810
00:38:34,140 --> 00:38:36,060
and he's flavouring his with crab.
811
00:38:36,100 --> 00:38:38,620
Then we've got a sweet corn puree
as well.
812
00:38:38,660 --> 00:38:40,700
That sweet corn puree has got loads
813
00:38:40,740 --> 00:38:42,780
and loads of green chillies in it,
814
00:38:42,820 --> 00:38:45,460
so that's going to be
quite fiery and hot.
815
00:38:45,500 --> 00:38:47,700
It's a spicy dish, mate. Spicy dish.
816
00:38:47,740 --> 00:38:50,180
And then our pakora on the side,
which will be salty
817
00:38:50,220 --> 00:38:51,820
but also quite sweet.
818
00:38:51,860 --> 00:38:53,460
It sounds delicious.
819
00:38:54,620 --> 00:38:56,380
Because my friends call me Mummy,
820
00:38:56,420 --> 00:38:58,180
it's going to be called
821
00:38:58,220 --> 00:38:59,940
Mummy's Seafood Vanti.
822
00:38:59,980 --> 00:39:02,780
And vanti means cart in Tamil.
823
00:39:02,820 --> 00:39:04,700
So, Mummy's Seafood Vanti.
824
00:39:04,740 --> 00:39:06,500
Mummy's Vanti. Mummy's Vanti!
825
00:39:06,540 --> 00:39:08,820
Mummy's Vanti. Brilliant! Yeah!
826
00:39:12,580 --> 00:39:14,580
So, my inspiration has come from...
827
00:39:14,620 --> 00:39:16,580
..making a lot of cheesecakes,
828
00:39:16,620 --> 00:39:17,900
and I wanted to tweak it a bit
829
00:39:17,940 --> 00:39:19,900
and make something
slightly different.
830
00:39:19,940 --> 00:39:21,500
So I've come up with something
831
00:39:21,540 --> 00:39:23,420
that I think would definitely sell
832
00:39:23,460 --> 00:39:24,820
in a food truck.
833
00:39:24,860 --> 00:39:26,740
Linda... Yes.
834
00:39:26,780 --> 00:39:29,060
..what are you serving
from your food truck, please?
835
00:39:29,100 --> 00:39:31,340
It's a brownie on the bottom and
836
00:39:31,380 --> 00:39:33,820
then it's got chocolate ganache,
837
00:39:33,860 --> 00:39:35,580
raspberry coulis, and then it's got
838
00:39:35,620 --> 00:39:37,060
cheesecake on the top covered
839
00:39:37,100 --> 00:39:38,300
in a chocolate dough.
840
00:39:38,340 --> 00:39:40,620
So, what would your food truck be,
then?
841
00:39:40,660 --> 00:39:41,700
A pudding truck?
842
00:39:41,740 --> 00:39:43,180
A pudding truck, yeah.
843
00:39:43,220 --> 00:39:45,020
In the place I live, Prestatyn,
844
00:39:45,060 --> 00:39:46,780
I could put it in the high street.
845
00:39:46,820 --> 00:39:48,540
Lots of people are always asking me
846
00:39:48,580 --> 00:39:49,700
to set up a food truck.
847
00:39:49,740 --> 00:39:50,900
If you had this food truck,
848
00:39:50,940 --> 00:39:53,500
would you do any calendar shoots
from it?
849
00:39:53,540 --> 00:39:55,540
Yeah, might serve it naked.
850
00:39:55,580 --> 00:39:56,900
Naked cheesecake.
851
00:40:00,900 --> 00:40:02,460
{\an8}We are starting off with a base
852
00:40:02,500 --> 00:40:04,100
{\an8}of a chocolate brownie - nice
853
00:40:04,140 --> 00:40:06,500
{\an8}and crispy on the outside
and squidgy in the centre.
854
00:40:06,540 --> 00:40:07,980
{\an8}Almost when you take the centre out,
855
00:40:08,020 --> 00:40:10,420
{\an8}you can almost spread it
with a knife.
856
00:40:10,460 --> 00:40:13,260
{\an8}Then we've got a raspberry coulis
going through there.
857
00:40:13,300 --> 00:40:15,740
{\an8}Well, raspberry coulis, you put
ganache across the top of that.
858
00:40:15,780 --> 00:40:17,540
{\an8}That's just going to disappear.
859
00:40:17,580 --> 00:40:19,380
{\an8}What did I want the piping bag for?
860
00:40:19,420 --> 00:40:21,100
{\an8}SHE GASPS
The ganache!
861
00:40:21,140 --> 00:40:23,420
{\an8}She's going to have to make sure
that raspberry is
862
00:40:23,460 --> 00:40:24,740
{\an8}thickened up a little bit.
863
00:40:24,780 --> 00:40:26,860
{\an8}Then on top of that,
we've got a cheesecake.
864
00:40:26,900 --> 00:40:29,140
{\an8}Cheesecake has to be set
really, really well.
865
00:40:29,180 --> 00:40:31,700
{\an8}She's going to make
a chocolate-tempered dome
866
00:40:31,740 --> 00:40:33,380
{\an8}and then that's all going to be
867
00:40:33,420 --> 00:40:34,660
{\an8}compiled and layered together.
868
00:40:34,700 --> 00:40:36,140
{\an8}I think this sounds like
869
00:40:36,180 --> 00:40:38,300
{\an8}quite a creation,
but this is two desserts,
870
00:40:38,340 --> 00:40:40,420
{\an8}if not three, together on one plate.
871
00:40:40,460 --> 00:40:42,300
{\an8}I'm waiting for me ganache to set.
872
00:40:42,340 --> 00:40:43,420
{\an8}It's not having it.
873
00:40:43,460 --> 00:40:45,180
{\an8}There's a lot of work here.
874
00:40:45,220 --> 00:40:47,060
{\an8}How long have we got?
875
00:40:47,100 --> 00:40:49,340
{\an8}You have ten minutes left.
876
00:40:49,380 --> 00:40:51,820
{\an8}Ten minutes. Come on, guys.
877
00:40:51,860 --> 00:40:53,860
{\an8}Feel like crying.
878
00:41:00,660 --> 00:41:02,340
{\an8}Do I chuck it key back in?
879
00:41:03,460 --> 00:41:05,060
{\an8}Yeah, I'll chuck it back in.
880
00:41:06,420 --> 00:41:08,100
{\an8}Hell fire!
881
00:41:11,820 --> 00:41:13,820
{\an8}Oh, my.
882
00:41:13,860 --> 00:41:15,620
{\an8}Cooked it too quick, I think.
883
00:41:15,660 --> 00:41:17,140
{\an8}Oh...
884
00:41:17,180 --> 00:41:19,020
{\an8}Come on.
885
00:41:19,060 --> 00:41:20,620
{\an8}Just five minutes.
886
00:41:20,660 --> 00:41:22,820
{\an8}Five minutes left.
887
00:41:22,860 --> 00:41:24,620
{\an8}It's not set as much as I want,
888
00:41:24,660 --> 00:41:26,500
{\an8}but I'll just try and get it on.
889
00:41:26,540 --> 00:41:28,300
{\an8}Should've done it first.
890
00:41:29,700 --> 00:41:31,780
{\an8}Er...I'm plating?
891
00:41:31,820 --> 00:41:33,260
{\an8}I'm happy, but...!
892
00:41:33,300 --> 00:41:34,740
{\an8}Then, all of a sudden,
893
00:41:34,780 --> 00:41:35,940
{\an8}it'll be one minute!
894
00:41:44,540 --> 00:41:45,740
{\an8}Please come out.
895
00:41:45,780 --> 00:41:47,580
{\an8}Come out. Come out, come out.
896
00:41:47,620 --> 00:41:49,300
{\an8}Yes! Look at that!
897
00:41:51,140 --> 00:41:53,180
{\an8}Just 60 seconds.
898
00:41:53,220 --> 00:41:55,140
{\an8}One minute - finishing touches.
899
00:42:07,380 --> 00:42:09,740
That's it. Stop! Time's up.
900
00:42:12,900 --> 00:42:14,500
Well done.
901
00:42:14,540 --> 00:42:16,420
Now, we did promise you a guest -
902
00:42:16,460 --> 00:42:18,100
someone who is going to taste
903
00:42:18,140 --> 00:42:19,860
your food, give you a bit
904
00:42:19,900 --> 00:42:21,940
of professional feedback.
905
00:42:21,980 --> 00:42:23,740
Can I introduce to you now
906
00:42:23,780 --> 00:42:26,580
a seriously talented chef...
907
00:42:26,620 --> 00:42:31,020
..and winner of
Professional MasterChef 2019...
908
00:42:31,060 --> 00:42:34,020
..Chef Stu Deeley.
909
00:42:39,140 --> 00:42:41,060
Welcome. Hello.
Are you all right, Chef?
910
00:42:41,100 --> 00:42:42,460
Yeah, very good.
911
00:42:44,260 --> 00:42:47,660
In 2019,
Birmingham chef Stu Deeley
912
00:42:47,700 --> 00:42:51,340
set the MasterChef Professionals
competition alight...
913
00:42:51,380 --> 00:42:55,500
It's delicate and it's light
and it's absolutely delicious.
914
00:42:55,540 --> 00:42:57,180
..winning the title...
915
00:42:57,220 --> 00:42:59,660
Well done. Cheers. Congratulations.
916
00:42:59,700 --> 00:43:02,060
..with his inventive dishes based
917
00:43:02,100 --> 00:43:04,180
on growing up in the Midlands.
918
00:43:04,220 --> 00:43:06,300
I think you nailed it...
919
00:43:06,340 --> 00:43:08,860
..absolutely to perfection.
920
00:43:10,980 --> 00:43:12,940
Since winning, he's gone on to
921
00:43:12,980 --> 00:43:15,060
become chef director of Smoke,
922
00:43:15,100 --> 00:43:16,860
a restaurant at the luxury
923
00:43:16,900 --> 00:43:19,020
five-star hotel Hampton Manor.
924
00:43:20,620 --> 00:43:21,900
As a chef, I'd describe myself
925
00:43:21,940 --> 00:43:23,660
as someone who likes
926
00:43:23,700 --> 00:43:25,140
just a fun kitchen.
927
00:43:25,180 --> 00:43:27,660
I like the inventiveness of dishes.
928
00:43:27,700 --> 00:43:29,380
I like bringing inspiration
929
00:43:29,420 --> 00:43:31,060
from food that I like to eat,
930
00:43:31,100 --> 00:43:32,900
whether that be the food
of Birmingham
931
00:43:32,940 --> 00:43:34,380
or whether it be takeaways.
932
00:43:35,700 --> 00:43:39,060
The food business is a great way
for people to put
933
00:43:39,100 --> 00:43:41,340
on a plate their identity.
934
00:43:41,380 --> 00:43:43,500
So I'm really excited today to see
935
00:43:43,540 --> 00:43:45,940
some real personality in the plates.
936
00:43:45,980 --> 00:43:47,540
I want to see spiciness.
937
00:43:47,580 --> 00:43:49,460
I want to see big flavours.
938
00:43:49,500 --> 00:43:51,580
It's all about just making it tasty,
939
00:43:51,620 --> 00:43:53,220
and that's all I care about.
940
00:43:54,860 --> 00:43:56,220
Are you a fan of food trucks?
941
00:43:56,260 --> 00:43:57,420
Oh, big time, yeah.
942
00:43:57,460 --> 00:43:59,380
I mean, it's delicious food,
isn't it?
943
00:44:00,780 --> 00:44:03,260
Ajay - please, my friend,
up you come.
944
00:44:04,500 --> 00:44:06,700
First up is Ajay.
945
00:44:06,740 --> 00:44:08,580
His seaside-inspired
946
00:44:08,620 --> 00:44:10,500
food truck dish
947
00:44:10,540 --> 00:44:13,020
is pan-seared scallops
948
00:44:13,060 --> 00:44:15,460
on a peanut and chickpea crumb...
949
00:44:16,620 --> 00:44:19,260
..spiced roasted corn
and corn puree...
950
00:44:20,820 --> 00:44:23,500
..served with samphire
and sea fennel pakoras,
951
00:44:23,540 --> 00:44:26,380
mint chutney
952
00:44:26,420 --> 00:44:28,500
and a crab rasam -
953
00:44:28,540 --> 00:44:31,700
a spiced crab, tamarind
and tomato broth.
954
00:44:38,860 --> 00:44:40,580
Great cooking on the scallops.
955
00:44:40,620 --> 00:44:42,420
They're cooked to perfection.
956
00:44:42,460 --> 00:44:44,380
They're seasoned really nicely.
957
00:44:44,420 --> 00:44:46,740
I've never seen anyone do
a samphire pakora,
958
00:44:46,780 --> 00:44:49,260
so I really liked that twist on it.
959
00:44:49,300 --> 00:44:51,500
The rasam - again, delicious.
960
00:44:51,540 --> 00:44:53,020
Nice amount of spice.
961
00:44:53,060 --> 00:44:55,180
Great with the crab in there.
962
00:44:55,220 --> 00:44:57,620
Would you see your everyday food
963
00:44:57,660 --> 00:44:59,420
truck doing something like this?
964
00:44:59,460 --> 00:45:01,060
No. Do you stand out?
965
00:45:01,100 --> 00:45:02,340
Yes.
966
00:45:02,380 --> 00:45:05,100
So there's a bit of a battle there
for me.
967
00:45:05,140 --> 00:45:07,060
Your chutney is electric...
968
00:45:07,100 --> 00:45:09,940
..with a bit of mint and a bit of
coriander - absolutely delicious.
969
00:45:09,980 --> 00:45:13,820
That puree - bit of sweetness from
corn and then the heat of chilli,
970
00:45:13,860 --> 00:45:15,260
it's just heavenly.
971
00:45:16,340 --> 00:45:18,460
That scallop dish,
I think is probably
972
00:45:18,500 --> 00:45:21,220
one of the best scallop dishes
I've ever eaten in my life.
973
00:45:21,260 --> 00:45:23,460
Wow. Beautifully cooked.
974
00:45:23,500 --> 00:45:26,140
They've got a lovely colour
on the outside of them.
975
00:45:26,180 --> 00:45:28,940
That peanut crumb -
you had this lovely sweetness
976
00:45:28,980 --> 00:45:31,740
in there and the flavour
of curry leaves as well.
977
00:45:31,780 --> 00:45:33,820
And then added to that, that roasted
978
00:45:33,860 --> 00:45:35,740
corn with a bit of lime and chilli
979
00:45:35,780 --> 00:45:38,380
on the outside, I think
is absolutely fabulous.
980
00:45:38,420 --> 00:45:40,580
This would sell for a lot of money.
981
00:45:40,620 --> 00:45:43,980
This is not going to be
your normal festival.
982
00:45:44,020 --> 00:45:47,860
This is probably a selected few
in the VIP area.
983
00:45:50,540 --> 00:45:52,740
I think I absolutely achieved
what I wanted to do.
984
00:45:52,780 --> 00:45:54,580
Every element was there.
985
00:45:54,620 --> 00:45:56,660
Everything was cooked perfectly.
986
00:45:56,700 --> 00:45:58,260
Fun round.
987
00:46:00,300 --> 00:46:04,420
Cliodhna's Mexican food truck
creation is a pink taco...
988
00:46:06,060 --> 00:46:08,820
..filled with pulled beef brisket,
989
00:46:08,860 --> 00:46:11,540
Cheddar cheese, whipped avocado,
990
00:46:11,580 --> 00:46:16,700
garlic, sour cream and red jalapeno
and tomato salsa...
991
00:46:16,740 --> 00:46:19,260
..served with taco gravy.
992
00:46:26,020 --> 00:46:27,620
Your pulled beef, your brisket -
993
00:46:27,660 --> 00:46:28,820
I think it's great.
994
00:46:28,860 --> 00:46:29,980
It's a nice little strand.
995
00:46:30,020 --> 00:46:31,300
There's still some good texture.
996
00:46:31,340 --> 00:46:32,860
You made your own taco shells.
997
00:46:32,900 --> 00:46:34,180
I think they're very, very good.
998
00:46:34,220 --> 00:46:36,060
Cheese in the bottom,
which is nice and salty.
999
00:46:36,100 --> 00:46:37,500
That's great.
1000
00:46:37,540 --> 00:46:40,020
Commercially, I think it's very,
very clever and I think you'd sell
1001
00:46:40,060 --> 00:46:41,540
a load of them.
1002
00:46:41,580 --> 00:46:44,060
To me, it tastes just like lunch
in a Mexican restaurant.
1003
00:46:44,100 --> 00:46:45,860
You've captured
all of those flavours.
1004
00:46:45,900 --> 00:46:46,980
I think it's lovely.
1005
00:46:47,020 --> 00:46:48,260
I'm picking up sweetness of tomato,
1006
00:46:48,300 --> 00:46:50,500
I'm picking up a bit of chilli,
a bit of coriander.
1007
00:46:50,540 --> 00:46:51,860
I love that gravy!
1008
00:46:51,900 --> 00:46:53,420
It's salty and smoky.
1009
00:46:53,460 --> 00:46:56,140
There's Mexico City meets
Lancashire Mill.
1010
00:46:57,500 --> 00:46:59,900
The beef's cooked really well,
given the time limit.
1011
00:46:59,940 --> 00:47:02,020
You get that nice punchy acidity,
1012
00:47:02,060 --> 00:47:03,660
a little bit of creaminess
1013
00:47:03,700 --> 00:47:07,660
from the avocado, but that thing
that just brings it all together
1014
00:47:07,700 --> 00:47:09,220
is the gravy.
1015
00:47:09,260 --> 00:47:12,500
Every Sunday lunch is having
Mexican gravy on it now.
1016
00:47:14,540 --> 00:47:16,300
It was amazing cooking for Stu.
1017
00:47:16,340 --> 00:47:18,700
Obviously, he understands
the pressures of the competition.
1018
00:47:18,740 --> 00:47:20,660
So to get the comments that I got
1019
00:47:20,700 --> 00:47:22,700
from him was just unbelievable.
1020
00:47:22,740 --> 00:47:24,660
I'm really happy with it.
1021
00:47:24,700 --> 00:47:26,620
SIGHS:Oh, that was good.
1022
00:47:26,660 --> 00:47:29,460
Natasha's Caribbean fusion...
1023
00:47:29,500 --> 00:47:33,140
..is scotch bonnet
and honey-fried chicken skewers
1024
00:47:33,180 --> 00:47:34,740
with pickled cucumber,
1025
00:47:34,780 --> 00:47:37,020
breadfruit wedges...
1026
00:47:38,180 --> 00:47:41,420
..spiced flatbreads
topped with saltfish,
1027
00:47:41,460 --> 00:47:43,780
tomatoes and smashed avocado...
1028
00:47:43,820 --> 00:47:46,940
..served with
a sour cream and chive dip
1029
00:47:46,980 --> 00:47:48,580
and a rum punch.
1030
00:47:58,020 --> 00:48:01,020
Natasha, for me, I really enjoyed
the chicken with the batter.
1031
00:48:01,060 --> 00:48:02,540
The batter is so crispy
1032
00:48:02,580 --> 00:48:03,780
and it's so tasty.
1033
00:48:03,820 --> 00:48:05,580
The chicken's cooked perfectly.
1034
00:48:05,620 --> 00:48:07,780
The saltfish - again, tasty.
1035
00:48:07,820 --> 00:48:09,620
All that citrus from the coriander
1036
00:48:09,660 --> 00:48:12,100
is coming through -
it's lightening it all up.
1037
00:48:12,140 --> 00:48:13,260
The bread is great.
1038
00:48:13,300 --> 00:48:14,300
And the rum punch -
1039
00:48:14,340 --> 00:48:15,660
I'll take that with me.
1040
00:48:15,700 --> 00:48:17,300
I've got some more in the fridge.
1041
00:48:17,340 --> 00:48:18,540
Perfect.
1042
00:48:18,580 --> 00:48:20,900
Your fried chicken - I loved
the pickled cucumber with it.
1043
00:48:20,940 --> 00:48:23,700
I like the sweet chilli sauce
around the outside.
1044
00:48:23,740 --> 00:48:25,020
The breadfruit, they are dry,
1045
00:48:25,060 --> 00:48:27,100
and I feel as though
they could probably do with
1046
00:48:27,140 --> 00:48:28,860
a bit of seasoning
on the outside of them.
1047
00:48:28,900 --> 00:48:30,980
But I like the sour cream dip.
1048
00:48:31,020 --> 00:48:32,740
Thank you very much.
1049
00:48:32,780 --> 00:48:35,420
Those little flatbreads there
are yummy.
1050
00:48:35,460 --> 00:48:37,660
That's exactly what I would expect
1051
00:48:37,700 --> 00:48:39,620
from a really good food truck.
1052
00:48:39,660 --> 00:48:41,580
I'm really, really enjoying this.
1053
00:48:43,180 --> 00:48:45,740
I think my main worry
was the breadfruit.
1054
00:48:45,780 --> 00:48:47,340
Because last night I did them,
1055
00:48:47,380 --> 00:48:50,620
and I literally smothered them
in my seasoning.
1056
00:48:50,660 --> 00:48:52,580
But, yeah, overall, they seemed
1057
00:48:52,620 --> 00:48:55,180
to love all the other flavours
and components
1058
00:48:55,220 --> 00:48:56,900
of the dish, so I'm happy.
1059
00:48:58,220 --> 00:49:00,940
From his West African food truck,
1060
00:49:00,980 --> 00:49:05,340
Tigi has cooked his take
on Gambian benachin stew,
1061
00:49:05,380 --> 00:49:08,180
jollof rice with char-grilled corn
1062
00:49:08,220 --> 00:49:09,380
and sweet peppers,
1063
00:49:09,420 --> 00:49:11,940
topped with roasted chicken thighs,
1064
00:49:11,980 --> 00:49:13,940
served with a scotch bonnet
1065
00:49:13,980 --> 00:49:15,500
and basil gravy.
1066
00:49:23,420 --> 00:49:26,020
Your chicken thigh -
lovely, crispy skin,
1067
00:49:26,060 --> 00:49:27,460
moist meat underneath,
1068
00:49:27,500 --> 00:49:29,260
and your gravy is almost sweet
1069
00:49:29,300 --> 00:49:31,820
compared to the pepperiness
of the rice.
1070
00:49:31,860 --> 00:49:33,780
I like that.
1071
00:49:33,820 --> 00:49:36,300
I've had jollof a few times
in the past... Mm.
1072
00:49:36,340 --> 00:49:39,540
..and I was expecting,
like, blow your head off.
1073
00:49:39,580 --> 00:49:42,460
But fortunately - for me - it's not.
1074
00:49:42,500 --> 00:49:43,780
It's perfectly balanced.
1075
00:49:43,820 --> 00:49:45,220
The chicken was delicious.
1076
00:49:45,260 --> 00:49:46,940
Like, perfectly seasoned.
1077
00:49:46,980 --> 00:49:49,340
So, well done.
Thanks, mate. Cheers, thank you.
1078
00:49:49,380 --> 00:49:51,500
If you pick that rice up, you can
1079
00:49:51,540 --> 00:49:53,820
smell that you've burnt your pot.
1080
00:49:55,060 --> 00:49:57,180
Obviously, what's happened
is the smoke has gone
1081
00:49:57,220 --> 00:49:58,820
through and smoked your rice.
1082
00:49:58,860 --> 00:50:01,300
Maybe you could call it smoked rice,
Tigi, but I don't think
1083
00:50:01,340 --> 00:50:02,980
you'd probably get away with it.
1084
00:50:03,020 --> 00:50:04,140
What I'm really pleased about
1085
00:50:04,180 --> 00:50:06,300
is that sauce
is really, really good.
1086
00:50:06,340 --> 00:50:08,860
Loved the little bit of aniseed
from the basil coming through,
1087
00:50:08,900 --> 00:50:11,060
but with a chilli flavour
going through it.
1088
00:50:11,100 --> 00:50:14,140
You make good sauces -
be generous with it.
1089
00:50:14,180 --> 00:50:16,060
Give us a big bowl of it.
1090
00:50:16,100 --> 00:50:17,580
OK. Thank you.
1091
00:50:19,020 --> 00:50:20,940
The food I was cooking
from my African heritage,
1092
00:50:20,980 --> 00:50:25,580
so therefore having kind comments
said about it is really good for me.
1093
00:50:25,620 --> 00:50:27,180
Do I think I've done enough?
1094
00:50:27,220 --> 00:50:29,380
I produced the dish I wanted
to produce,
1095
00:50:29,420 --> 00:50:32,060
so I couldn't really do
much more than that.
1096
00:50:33,380 --> 00:50:37,140
Linda has made a chocolate brownie
cheesecake dessert -
1097
00:50:37,180 --> 00:50:39,500
dark chocolate brownie topped with
1098
00:50:39,540 --> 00:50:42,180
chocolate ganache, raspberry coulis,
1099
00:50:42,220 --> 00:50:46,060
vanilla cream cheese
and a tempered chocolate dome.
1100
00:50:53,140 --> 00:50:55,300
The dome of chocolate across the top
1101
00:50:55,340 --> 00:50:56,940
of the cheesecake is thin,
1102
00:50:56,980 --> 00:50:58,860
thinner than an Easter egg.
1103
00:50:58,900 --> 00:51:00,340
The cheesecake itself doesn't
1104
00:51:00,380 --> 00:51:02,060
have the firmness of a cheesecake,
1105
00:51:02,100 --> 00:51:05,180
more of a sort of
fluffy vanilla cream.
1106
00:51:05,220 --> 00:51:08,100
Underneath that,
the rich ganache, which is dark,
1107
00:51:08,140 --> 00:51:10,220
thick, sweet chocolate.
1108
00:51:10,260 --> 00:51:12,340
For me, I think that that raspberry
1109
00:51:12,380 --> 00:51:15,180
should be more like
a jelly or a jam,
1110
00:51:15,220 --> 00:51:16,580
so you've got that little bit
1111
00:51:16,620 --> 00:51:18,100
of a texture issue, and I think
1112
00:51:18,140 --> 00:51:19,700
there should be more of it.
1113
00:51:19,740 --> 00:51:21,620
I think the cheesecake, you could go
1114
00:51:21,660 --> 00:51:23,300
with a bit of booze or something
1115
00:51:23,340 --> 00:51:24,780
in there just to make it a bit
1116
00:51:24,820 --> 00:51:26,460
different and just to pack a bit
1117
00:51:26,500 --> 00:51:28,140
more acidity into there
1118
00:51:28,180 --> 00:51:30,580
because it is quite chocolate-heavy.
1119
00:51:31,700 --> 00:51:33,340
It's very skilful.
1120
00:51:33,380 --> 00:51:34,980
I mean, that dome
across the top there,
1121
00:51:35,020 --> 00:51:36,540
it's got a proper crack
to it as well.
1122
00:51:36,580 --> 00:51:37,700
It's very, very delicate.
1123
00:51:37,740 --> 00:51:39,420
So well done, you.
1124
00:51:39,460 --> 00:51:41,980
I find the brownie a little dense.
1125
00:51:42,020 --> 00:51:43,900
A little heavy. OK.
1126
00:51:43,940 --> 00:51:45,900
Flavours - beautiful.
1127
00:51:45,940 --> 00:51:48,260
Skill - amazing, on that dome.
1128
00:51:48,300 --> 00:51:50,300
Brownie - slightly heavy for me.
1129
00:51:50,340 --> 00:51:51,660
OK.
1130
00:51:53,820 --> 00:51:55,100
With the brownie,
1131
00:51:55,140 --> 00:51:56,980
it was just a bit too dense.
1132
00:51:57,020 --> 00:51:59,420
It's usually oozing a bit more.
1133
00:51:59,460 --> 00:52:01,540
Obviously, you don't want
to hear them comments.
1134
00:52:01,580 --> 00:52:04,020
I was hoping it would all be well,
1135
00:52:04,060 --> 00:52:07,700
but you know,
it is what it is, isn't it?
1136
00:52:07,740 --> 00:52:10,940
So, just wanted to start off
by saying thank you,
1137
00:52:10,980 --> 00:52:13,980
because that was
some real great cooking.
1138
00:52:14,020 --> 00:52:16,060
And to be honest, for me, I think
1139
00:52:16,100 --> 00:52:18,100
you guys are at the same level
1140
00:52:18,140 --> 00:52:20,300
as the professionals.
1141
00:52:20,340 --> 00:52:22,820
We've got a big job to do now.
1142
00:52:22,860 --> 00:52:25,460
We've got to decide who goes
through to a quarterfinal.
1143
00:52:25,500 --> 00:52:28,180
Off you go, ladies and gentlemen,
thank you.
1144
00:52:30,060 --> 00:52:31,780
Cheers.
1145
00:52:34,060 --> 00:52:36,340
Stu, again, thank you very much
1146
00:52:36,380 --> 00:52:38,420
and your continued success -
congratulations.
1147
00:52:38,460 --> 00:52:40,020
Thank you very much.
Lovely to see you again.
1148
00:52:40,060 --> 00:52:41,380
Nice to eat food with you, Stu.
1149
00:52:41,420 --> 00:52:43,620
Yeah, you, too. See you later.
Take care. Thank you.
1150
00:52:48,380 --> 00:52:50,740
The last heat
of this year's competition,
1151
00:52:50,780 --> 00:52:52,620
and what a heat it truly was.
1152
00:52:52,660 --> 00:52:55,420
We have a decision to make
because we've only got three
1153
00:52:55,460 --> 00:52:58,380
quarterfinal places, and that
does mean that two of them
1154
00:52:58,420 --> 00:52:59,820
are leaving the competition.
1155
00:53:01,460 --> 00:53:03,980
Ajay stretched the brief right
1156
00:53:04,020 --> 00:53:06,300
to the limit, but that is one
1157
00:53:06,340 --> 00:53:07,940
of the best scallop dishes
1158
00:53:07,980 --> 00:53:09,580
I've ever eaten in my life.
1159
00:53:09,620 --> 00:53:11,780
That fella is a proper, proper cook.
1160
00:53:11,820 --> 00:53:13,740
We have got to put him through.
1161
00:53:13,780 --> 00:53:15,620
I think you're absolutely right.
1162
00:53:15,660 --> 00:53:17,860
There's one other cook I think
really deserves a quarterfinal
1163
00:53:17,900 --> 00:53:19,500
place, and that's Cliodhna.
1164
00:53:19,540 --> 00:53:21,340
A pink taco and...
1165
00:53:21,380 --> 00:53:23,100
..a taco-inspired gravy.
1166
00:53:23,140 --> 00:53:25,060
She'd captured all the flavours
1167
00:53:25,100 --> 00:53:26,460
of a Mexican taco dish,
1168
00:53:26,500 --> 00:53:29,060
but it had a little bit
of character, didn't it?
1169
00:53:29,100 --> 00:53:31,260
We've now got one place left.
1170
00:53:31,300 --> 00:53:32,500
Oh!
1171
00:53:32,540 --> 00:53:35,180
Tigi needed a strong round -
we know that.
1172
00:53:35,220 --> 00:53:36,540
We had great chicken,
1173
00:53:36,580 --> 00:53:38,500
a really good sauce on the side.
1174
00:53:38,540 --> 00:53:40,780
My concern was that we actually
1175
00:53:40,820 --> 00:53:43,540
had a taint of burnt from that rice.
1176
00:53:45,340 --> 00:53:47,460
Natasha - what a brilliant,
eclectic cook.
1177
00:53:47,500 --> 00:53:49,100
I thought the crispy chicken with
1178
00:53:49,140 --> 00:53:51,220
honey and chilli was delightful.
1179
00:53:51,260 --> 00:53:55,100
And I liked the salted fish
on her bread.
1180
00:53:55,140 --> 00:53:58,220
The breadfruit chips -
they needed some more seasoning.
1181
00:53:59,900 --> 00:54:02,220
Linda's food truck delicacy...
1182
00:54:02,260 --> 00:54:04,780
..was a brownie with a cheesecake.
1183
00:54:04,820 --> 00:54:06,460
I mean, the work that went in there,
1184
00:54:06,500 --> 00:54:07,980
making ganache, doing the tempered
1185
00:54:08,020 --> 00:54:10,140
chocolate, great combination.
1186
00:54:10,180 --> 00:54:11,700
But it didn't please all of us.
1187
00:54:11,740 --> 00:54:13,020
Skilful? Yes.
1188
00:54:13,060 --> 00:54:14,900
Chocolate and cream - wonderful.
1189
00:54:14,940 --> 00:54:17,460
I thought the brownie
was a little dense.
1190
00:54:20,620 --> 00:54:23,340
I'm hoping I've done enough
to stay in the competition.
1191
00:54:23,380 --> 00:54:24,540
You know, you must be mad,
1192
00:54:24,580 --> 00:54:26,260
but you want to do it
all over again.
1193
00:54:26,300 --> 00:54:27,660
I don't know what it is.
1194
00:54:27,700 --> 00:54:28,900
It's so addictive.
1195
00:54:28,940 --> 00:54:31,220
I came here to get further
than I got last time.
1196
00:54:31,260 --> 00:54:33,100
Last time,
I got to the quarterfinal.
1197
00:54:33,140 --> 00:54:35,300
I'd hope to get
to the quarterfinal again -
1198
00:54:35,340 --> 00:54:37,340
and if I did,
I'd be really proud of that.
1199
00:54:38,700 --> 00:54:40,740
I'd be gutted if I was going home
1200
00:54:40,780 --> 00:54:42,380
because it would be a short
1201
00:54:42,420 --> 00:54:43,860
but sweet experience.
1202
00:54:43,900 --> 00:54:46,300
But, yeah, we'll see
what they decide.
1203
00:54:57,380 --> 00:54:58,980
Over two rounds,
1204
00:54:59,020 --> 00:55:01,260
you have been nothing short
of phenomenal.
1205
00:55:01,300 --> 00:55:04,260
Very, very well done,
all five of you.
1206
00:55:05,540 --> 00:55:07,420
It's been a really tough decision.
1207
00:55:09,260 --> 00:55:11,140
Our first quarterfinalist...
1208
00:55:12,820 --> 00:55:14,740
..is Ajay.
1209
00:55:14,780 --> 00:55:16,300
Congratulations.
1210
00:55:18,220 --> 00:55:19,980
Thank you. Thank you.
1211
00:55:21,100 --> 00:55:22,780
Our second quarterfinalist...
1212
00:55:24,220 --> 00:55:26,020
..is Cliodhna.
1213
00:55:28,940 --> 00:55:30,620
Wow, thank you.
1214
00:55:33,060 --> 00:55:34,460
OK.
1215
00:55:34,500 --> 00:55:36,300
Natasha, Linda, Tigi -
1216
00:55:36,340 --> 00:55:39,100
we've only got
one quarterfinal place left.
1217
00:55:40,540 --> 00:55:42,500
Our third quarterfinalist...
1218
00:55:48,900 --> 00:55:50,820
..is Natasha.
1219
00:55:53,940 --> 00:55:55,340
Very well done.
1220
00:55:55,380 --> 00:55:59,100
Linda, Tigi -
thank you so very much.
1221
00:55:59,140 --> 00:56:00,660
It's been an absolute pleasure
having you back.
1222
00:56:00,700 --> 00:56:02,580
Thank you very much indeed.
You're leaving us. Thank you.
1223
00:56:02,620 --> 00:56:04,340
Well done. Thank you.
1224
00:56:09,140 --> 00:56:11,060
I feel OK to be going home.
1225
00:56:11,100 --> 00:56:13,940
A bit sad, but there's
lots of good cooks there,
1226
00:56:13,980 --> 00:56:16,380
so, you know, stiff competition.
1227
00:56:16,420 --> 00:56:18,260
It's a massive experience.
1228
00:56:18,300 --> 00:56:20,580
And I've loved every minute of it.
1229
00:56:22,140 --> 00:56:24,300
A massive experience,
with an element of joy.
1230
00:56:24,340 --> 00:56:26,980
Because one thing is, I get
two aprons, which I can now put
1231
00:56:27,020 --> 00:56:28,300
on my wall in my kitchen.
1232
00:56:28,340 --> 00:56:31,100
So, yeah, it's been great,
honestly - fantastic.
1233
00:56:34,180 --> 00:56:36,180
CHEERING
1234
00:56:36,220 --> 00:56:37,660
Congratulations, you three -
1235
00:56:37,700 --> 00:56:39,820
you are my chef quarterfinalists.
1236
00:56:39,860 --> 00:56:41,780
Well done!
1237
00:56:41,820 --> 00:56:44,940
I've never done this before.
THEY LAUGH
1238
00:56:46,500 --> 00:56:49,140
MasterChef quarterfinalist -
I can't believe it.
1239
00:56:50,220 --> 00:56:52,460
I'm very, very happy with getting
this far, but I'm definitely
1240
00:56:52,500 --> 00:56:54,620
going to push myself and see
how much further I can take it.
1241
00:56:54,660 --> 00:56:55,940
100%.
1242
00:56:55,980 --> 00:56:57,740
We all knew it was going to be
really tight.
1243
00:56:57,780 --> 00:56:58,940
It was a really tough round.
1244
00:56:58,980 --> 00:57:01,100
Everyone was on such a high level.
1245
00:57:01,140 --> 00:57:03,780
It's just...relief now, though.
1246
00:57:05,380 --> 00:57:06,900
The journey for me has just started.
1247
00:57:06,940 --> 00:57:08,460
I'm confident. I'm happy.
1248
00:57:08,500 --> 00:57:10,700
I'm looking forward
to the next round.
1249
00:57:13,580 --> 00:57:14,940
Next time...
1250
00:57:14,980 --> 00:57:17,940
It's the last of
this year's quarterfinals.
1251
00:57:17,980 --> 00:57:21,020
An Ajay, Cliodhna and Natasha...
1252
00:57:21,060 --> 00:57:23,580
Whoa-ho! Look at you!
1253
00:57:23,620 --> 00:57:26,780
..will be joining Chris, Mary...
1254
00:57:26,820 --> 00:57:28,420
..and Matthew...
1255
00:57:28,460 --> 00:57:30,340
It's a bit hot in the kitchen!
1256
00:57:30,380 --> 00:57:34,180
..cooking for one of the country's
top restaurant critics.
1257
00:57:34,220 --> 00:57:37,460
That went fast.
OK, please start plating up now.
1258
00:57:37,500 --> 00:57:40,340
You've absolutely delivered -
it is cranked to 11.
1259
00:58:04,500 --> 00:58:07,340
{\an8}Subtitles by Red Bee Media
1260
00:58:07,380 --> 00:58:07,460
{\an8}Subtitles by Red Bee Media