1 00:00:01,740 --> 00:00:05,060 It's Comeback Week on MasterChef. 2 00:00:05,100 --> 00:00:07,060 For the first time ever, 3 00:00:07,100 --> 00:00:11,380 ten previous contestants have been given a second chance 4 00:00:11,420 --> 00:00:14,500 to compete for the MasterChef title. 5 00:00:14,540 --> 00:00:16,980 They were good last time. Have they got better? 6 00:00:17,020 --> 00:00:20,060 Can they go further than they did before? 7 00:00:20,100 --> 00:00:24,180 Last time, Farokh and Lyndsey went home. 8 00:00:24,220 --> 00:00:25,820 Take care, guys. Thank you so much. Thank you. 9 00:00:28,420 --> 00:00:33,860 Tonight, five more familiar faces return to redeem themselves 10 00:00:33,900 --> 00:00:36,660 in the MasterChef kitchen. 11 00:00:36,700 --> 00:00:38,500 I can't believe I've been asked to come back. 12 00:00:38,540 --> 00:00:42,300 {\an8}And it's like another chance to, you know, try and win it. 13 00:00:43,660 --> 00:00:45,780 Am I excited? Of course I am. 14 00:00:45,820 --> 00:00:48,780 {\an8}This is a dream. Can't you see my smile? 15 00:00:50,740 --> 00:00:53,180 {\an8}I actually feel more nervous than last time I was on it 16 00:00:53,220 --> 00:00:54,780 {\an8}because I know what to expect. 17 00:00:56,260 --> 00:00:58,980 Anything is possible. So, come back, 18 00:00:59,020 --> 00:01:01,260 {\an8}try and try again, really. 19 00:01:01,300 --> 00:01:05,820 {\an8}I feel a bit, um, scared, nervous, but excited. 20 00:01:05,860 --> 00:01:09,020 But I'd love to go all the way this time. 21 00:01:09,060 --> 00:01:10,140 It's their second chance. 22 00:01:10,180 --> 00:01:12,060 They've come in here with a real point to prove, John. 23 00:01:12,100 --> 00:01:14,340 It's going to be mega competitive. 24 00:01:14,380 --> 00:01:16,060 I say - bring it on! 25 00:01:28,700 --> 00:01:31,220 GREGG LAUGHS 26 00:01:34,540 --> 00:01:36,300 Oh, how wonderful. 27 00:01:36,340 --> 00:01:39,620 Great to see you back here in the MasterChef kitchen. 28 00:01:39,660 --> 00:01:41,620 Welcome to Comeback Week. 29 00:01:43,100 --> 00:01:45,060 You know what this competition is all about. 30 00:01:45,100 --> 00:01:47,940 I remember we fell in love with your food last time. 31 00:01:47,980 --> 00:01:50,060 Can you make it even better? 32 00:01:50,100 --> 00:01:52,380 Can you go one stage further? 33 00:01:53,940 --> 00:01:56,500 Now, this, your first challenge, 34 00:01:56,540 --> 00:01:58,460 is to cook for us two courses - 35 00:01:58,500 --> 00:02:00,900 a main course and a dessert. 36 00:02:00,940 --> 00:02:05,500 Now, those two courses should show us something about you as a cook. 37 00:02:05,540 --> 00:02:09,980 But also, it may be a chance for you to make up for the mistakes 38 00:02:10,020 --> 00:02:13,020 you made that knocked you out of the competition last time. 39 00:02:13,060 --> 00:02:14,740 Redeem yourself. 40 00:02:17,820 --> 00:02:19,260 We wish you the very best of luck. 41 00:02:19,300 --> 00:02:20,860 Two great courses, please. 42 00:02:20,900 --> 00:02:23,340 One hour, 45 minutes. 43 00:02:23,380 --> 00:02:24,660 Let's cook. 44 00:02:34,740 --> 00:02:37,380 Coming back in here, it was actually really nice. 45 00:02:37,420 --> 00:02:40,300 I'm obviously bricking it, but it was really nice. 46 00:02:40,340 --> 00:02:43,460 36-year-old Natasha works in fashion 47 00:02:43,500 --> 00:02:46,700 and delighted the judges in 2020... 48 00:02:46,740 --> 00:02:48,980 I think, for a home cook, this is really, really interesting, 49 00:02:49,020 --> 00:02:50,740 and actually quite exciting. 50 00:02:50,780 --> 00:02:53,820 ..with her unusual flavour combinations... 51 00:02:53,860 --> 00:02:56,900 That carrot and chocolate puree, I love. 52 00:02:56,940 --> 00:02:58,580 Well, I never. 53 00:02:58,620 --> 00:03:01,780 ..narrowly missing out on a semifinal place. 54 00:03:01,820 --> 00:03:06,580 The first thing I get is mango, and then I bite into venison. 55 00:03:06,620 --> 00:03:08,340 I don't think it belongs. 56 00:03:09,820 --> 00:03:12,860 She is definitely a talent and she is definitely daring. 57 00:03:12,900 --> 00:03:16,180 But that daring used to border danger. 58 00:03:17,300 --> 00:03:20,460 {\an8}This time round, I don't think I have any specific tactics. 59 00:03:20,500 --> 00:03:22,580 {\an8}I just will continue to be myself. 60 00:03:23,940 --> 00:03:25,900 Completely just...just be me. 61 00:03:28,980 --> 00:03:30,740 Natasha, lovely to see you again. 62 00:03:30,780 --> 00:03:33,740 What have you been up to since we last saw you? 63 00:03:33,780 --> 00:03:35,580 Well, I actually got married two weeks ago. 64 00:03:35,620 --> 00:03:38,180 Hey, congratulations. Thank you. 65 00:03:38,220 --> 00:03:41,020 And I've got an 18-month-old little girl now, 66 00:03:41,060 --> 00:03:43,580 so she's been my little tester running around. 67 00:03:43,620 --> 00:03:45,740 Now you've got two courses. We've got a dessert and a main course. 68 00:03:45,780 --> 00:03:46,980 What are your two courses? 69 00:03:47,020 --> 00:03:49,460 It's my Tasha's Bit Of Turf And Surf. 70 00:03:49,500 --> 00:03:52,820 So veal chop with a prawn. 71 00:03:52,860 --> 00:03:55,020 That will be with gnudi. 72 00:03:55,060 --> 00:03:58,100 So gnudi is a form of gnocchi. 73 00:03:58,140 --> 00:04:01,020 But it's made from ricotta rather than potato. 74 00:04:01,060 --> 00:04:03,660 And a paprika and cream sauce. 75 00:04:06,740 --> 00:04:09,620 We've got a veal chop, which she needs to pan-fry nice 76 00:04:09,660 --> 00:04:11,180 and crispy on the outside, 77 00:04:11,220 --> 00:04:13,460 but still be lovely and pink through the middle. 78 00:04:13,500 --> 00:04:16,660 All I hope is that the prawn has still got a bit of a snap 79 00:04:16,700 --> 00:04:20,540 to it almost, so it doesn't go cotton woolly and fluffy. 80 00:04:20,580 --> 00:04:22,300 On the side, we've got gnudi. 81 00:04:22,340 --> 00:04:24,380 That's going to be flavoured with lemon. 82 00:04:24,420 --> 00:04:25,940 Lemon and veal - lovely. 83 00:04:25,980 --> 00:04:27,500 Lemon and prawn - perfect. 84 00:04:27,540 --> 00:04:30,100 I hope it doesn't fall apart. 85 00:04:30,140 --> 00:04:31,500 Fingers crossed. 86 00:04:33,220 --> 00:04:34,500 Dessert from you? 87 00:04:34,540 --> 00:04:36,540 Coffee and coconut mille-feuille 88 00:04:36,580 --> 00:04:40,500 with a pistachio, dark chocolate and apricot crumb. 89 00:04:40,540 --> 00:04:42,420 Do a big portion, Natasha, could you? 90 00:04:42,460 --> 00:04:44,700 I think it might be, to be fair. 91 00:04:46,420 --> 00:04:50,060 Natasha is trying to improve upon that dish 92 00:04:50,100 --> 00:04:52,580 that I was so impressed with the last time she cooked for us. 93 00:04:52,620 --> 00:04:54,740 The mille-feuille is superb. 94 00:04:54,780 --> 00:04:55,940 I think it's an absolute delight. 95 00:04:57,580 --> 00:04:59,380 That's a lot to live up to. 96 00:04:59,420 --> 00:05:03,500 In between the layers of buttery puff pastry, we've got coffee mousse 97 00:05:03,540 --> 00:05:05,900 and we've got coconut mousse. Mate, come on. 98 00:05:05,940 --> 00:05:07,860 Bring it on. That's beautiful. 99 00:05:07,900 --> 00:05:11,540 Right now, I'm almost passing out with anticipation. 100 00:05:13,940 --> 00:05:17,460 Oh, my God. I'm...I'm nerve-racked, to be honest. 101 00:05:17,500 --> 00:05:21,020 How do you cut stuff when you're shaking so much? 102 00:05:21,060 --> 00:05:26,380 Medical secretary Linda from North Wales competed in 2023... 103 00:05:26,420 --> 00:05:28,660 Hello. Hi, Linda. 104 00:05:28,700 --> 00:05:30,660 Lovely to meet you both. 105 00:05:30,700 --> 00:05:31,860 I'm a big fan. 106 00:05:33,020 --> 00:05:35,900 ..and reached Knockout Week with her Middle Eastern-inspired 107 00:05:35,940 --> 00:05:37,380 savoury dishes... 108 00:05:37,420 --> 00:05:39,740 Nice cookery, Linda. Thank you. 109 00:05:39,780 --> 00:05:42,260 ..and classic desserts. 110 00:05:42,300 --> 00:05:44,220 Dib-dab, that's fab. 111 00:05:44,260 --> 00:05:45,660 LAUGHTER 112 00:05:45,700 --> 00:05:47,500 Linda, what a wonderful personality. 113 00:05:47,540 --> 00:05:50,820 Big smile on her face. Full of grins. Full of giggles. 114 00:05:50,860 --> 00:05:53,660 Have you...? Oh! 115 00:05:53,700 --> 00:05:55,900 Oh, my God. Oh, my God. 116 00:05:55,940 --> 00:05:59,260 The thing is, right at the last minute, she slipped up. 117 00:05:59,300 --> 00:06:02,620 To me, this is just sardines on toast that I might have on 118 00:06:02,660 --> 00:06:06,180 a Saturday afternoon while the rugby's on. OK. 119 00:06:06,220 --> 00:06:10,180 What I want from Linda now is a little bit more elegance. 120 00:06:11,340 --> 00:06:16,060 {\an8}When I left the competition last time, I was devastated. 121 00:06:16,100 --> 00:06:19,380 I knew in my heart I hadn't done enough. 122 00:06:19,420 --> 00:06:21,740 So I want to do better this time. 123 00:06:23,820 --> 00:06:26,180 What have you been up to since we last saw you, Linda? 124 00:06:26,220 --> 00:06:29,060 I made some food for charity, but it was more I was doing 125 00:06:29,100 --> 00:06:31,820 a calendar - a naked calendar. 126 00:06:31,860 --> 00:06:33,380 LINDA LAUGHS 127 00:06:33,420 --> 00:06:37,220 Me and 16 women did a naked calendar for breast cancer. 128 00:06:37,260 --> 00:06:39,740 You know, it's not like really everything out for show. 129 00:06:39,780 --> 00:06:42,620 You know, it's subtle. You are extraordinary. 130 00:06:42,660 --> 00:06:44,540 Oh, thank you. You've got a great smile on your face. 131 00:06:44,580 --> 00:06:46,460 So brilliant to have you back. Thank you. 132 00:06:46,500 --> 00:06:47,820 So, what are you going to cook for us? 133 00:06:47,860 --> 00:06:52,100 So I'm going to cook sea bass with a chorizo crumb, 134 00:06:52,140 --> 00:06:55,900 some courgette puree and a fennel veloute. 135 00:06:55,940 --> 00:06:59,500 I wanted to cook fish because of my disaster of sardines, 136 00:06:59,540 --> 00:07:03,660 which my husband will never hear the end of, because it was his idea. 137 00:07:03,700 --> 00:07:09,100 And for dessert, I'm going to do an orange blossom cake 138 00:07:09,140 --> 00:07:13,540 with some cream cheese and an orange gel. 139 00:07:13,580 --> 00:07:14,780 Fantastic. 140 00:07:16,900 --> 00:07:20,620 Now, main course, we've got steamed sea bass, which is going to be quite 141 00:07:20,660 --> 00:07:24,580 soft, in a veloute, which is going to be velvety, with a puree, 142 00:07:24,620 --> 00:07:27,340 which is also going to be soft, with some pickled cucumbers, 143 00:07:27,380 --> 00:07:29,860 which is just going to have a small bite to it. 144 00:07:29,900 --> 00:07:33,100 The little bit of spice we've got is a chorizo crumb. 145 00:07:33,140 --> 00:07:35,380 It could be really, really elegant. I hope it is. 146 00:07:35,420 --> 00:07:37,300 Texture is my main concern. 147 00:07:38,420 --> 00:07:40,740 Oh, you're joking me. 148 00:07:40,780 --> 00:07:42,340 They've burnt. 149 00:07:42,380 --> 00:07:45,740 I thought it was off, and it was on. 150 00:07:45,780 --> 00:07:47,340 I'll have to do it again. 151 00:07:47,380 --> 00:07:49,260 SHE EXHALES 152 00:07:49,300 --> 00:07:52,060 Dessert, she's going to make us an orange blossom cake 153 00:07:52,100 --> 00:07:54,620 because the last time she cooked with orange blossom, 154 00:07:54,660 --> 00:07:55,700 we couldn't taste it. 155 00:07:55,740 --> 00:07:57,940 I'm not getting any flavour of orange blossom. 156 00:07:59,540 --> 00:08:01,580 I want to be able to taste the orange blossom. 157 00:08:02,860 --> 00:08:05,660 Let's just shove it in and hope for the best. 158 00:08:05,700 --> 00:08:08,620 And then the cream cheese. I get that. Very much the tartness, 159 00:08:08,660 --> 00:08:11,700 the sourness you get in a cheesecake. And then an orange gel. 160 00:08:11,740 --> 00:08:13,940 That's really going to show some technique, 161 00:08:13,980 --> 00:08:15,340 because that's not easy to do. 162 00:08:15,380 --> 00:08:17,700 See, why is that one on? 163 00:08:17,740 --> 00:08:18,940 SHE LAUGHS 164 00:08:18,980 --> 00:08:21,740 You've had 25 minutes. 165 00:08:21,780 --> 00:08:24,340 Right. What the hell am I doing? 166 00:08:24,380 --> 00:08:28,700 Personal trainer Cliodhna faced the competition in 2023... 167 00:08:29,700 --> 00:08:31,500 This could be my chance at redemption. 168 00:08:31,540 --> 00:08:34,380 It's just I need to make sure I really work hard now, like, keep 169 00:08:34,420 --> 00:08:36,820 to the time constraints and pull it all off. 170 00:08:36,860 --> 00:08:40,460 ..impressing with her twists on the classics. 171 00:08:40,500 --> 00:08:43,380 I've got to tell you. I'd pay for that in a restaurant. 172 00:08:43,420 --> 00:08:45,420 Oh, thank you. 173 00:08:45,460 --> 00:08:50,140 What I did admire about Cliodhna is her ability to keep soldiering on 174 00:08:50,180 --> 00:08:52,940 when things were going wrong. 175 00:08:52,980 --> 00:08:54,300 SHE GASPS 176 00:08:54,340 --> 00:08:56,740 She had a chocolate tart that did not work out 177 00:08:56,780 --> 00:08:58,260 how she wanted it to. 178 00:09:00,020 --> 00:09:01,740 But she persevered. 179 00:09:01,780 --> 00:09:04,660 Right, come on. I can put one good plate of food together. 180 00:09:04,700 --> 00:09:08,340 That sort of attitude can take you a very, very long way. 181 00:09:09,940 --> 00:09:14,220 {\an8}I was absolutely gutted to not get a quarterfinalist place last year. 182 00:09:14,260 --> 00:09:17,020 It was within touching distance, but unfortunately I just didn't do 183 00:09:17,060 --> 00:09:18,140 enough on the day. 184 00:09:18,180 --> 00:09:22,060 So, hopefully, this year I can redeem myself and get there. 185 00:09:25,540 --> 00:09:27,420 Cliodhna, you've got two courses to cook for us. 186 00:09:27,460 --> 00:09:32,020 Yeah, so I'm doing smoked salmon and spinach-filled pasta with 187 00:09:32,060 --> 00:09:35,580 a lemon and garlic reduction, dill oil and samphire. 188 00:09:35,620 --> 00:09:39,260 And then, for my dessert, I'm doing my infamous chocolate tart 189 00:09:39,300 --> 00:09:41,740 that burst all over the microwave last time I was here 190 00:09:41,780 --> 00:09:43,780 and sent me home. 191 00:09:43,820 --> 00:09:49,660 You stood in that room as the tart literally collapsed in your hand 192 00:09:49,700 --> 00:09:51,180 and it came across your hand, 193 00:09:51,220 --> 00:09:53,580 and you didn't even shed a tear. 194 00:09:53,620 --> 00:09:56,540 No. So chocolate tart for redemption? Yes. 195 00:09:56,580 --> 00:09:59,140 What are you hoping to show us now that you didn't show us before? 196 00:09:59,180 --> 00:10:01,380 Two portions of dessert, definitely. 197 00:10:04,100 --> 00:10:07,660 Cliodhna is doing a filled pasta, and they're technically challenging. 198 00:10:07,700 --> 00:10:09,420 I don't know why I signed myself up for this again. 199 00:10:09,460 --> 00:10:10,780 I can't breathe. 200 00:10:12,260 --> 00:10:15,060 Inside that, she's got a mixture of salmon that's lightly smoked 201 00:10:15,100 --> 00:10:16,780 and ricotta and spinach. 202 00:10:16,820 --> 00:10:19,580 She's got to be gentle with it, gentle when she works it, gentle 203 00:10:19,620 --> 00:10:21,380 when she cooks it. When we cut in, 204 00:10:21,420 --> 00:10:23,420 that needs to be beautifully smooth. 205 00:10:23,460 --> 00:10:26,140 If that's grainy, she's overdone it. 206 00:10:26,180 --> 00:10:27,860 Come on. 207 00:10:27,900 --> 00:10:30,500 So we've got our chocolate tart. We've got our pistachio cream. 208 00:10:30,540 --> 00:10:32,340 But she's going to jazz it up a little bit more 209 00:10:32,380 --> 00:10:35,340 and she's putting cherries in with that chocolate tart. 210 00:10:35,380 --> 00:10:37,820 Chocolate, cherry and pistachio. 211 00:10:37,860 --> 00:10:41,220 Oh, yes, please. I love those flavours. 212 00:10:41,260 --> 00:10:43,220 Just got to hope that two of those little tarts 213 00:10:43,260 --> 00:10:45,220 are both perfect. Fingers crossed for her, 214 00:10:45,260 --> 00:10:47,740 because she had a nightmare with one before. 215 00:10:47,780 --> 00:10:49,180 SHE EXHALES 216 00:10:49,220 --> 00:10:51,340 You are halfway, guys! 217 00:10:51,380 --> 00:10:52,740 Halfway! 218 00:10:54,420 --> 00:10:56,180 It's great to be back in the kitchen. 219 00:10:56,220 --> 00:10:59,700 It feels like it's home. I'm glad to be back. 220 00:10:59,740 --> 00:11:04,140 Born and raised in India, 46-year-old head of customer success 221 00:11:04,180 --> 00:11:06,940 Ajay brought his South Indian flavours 222 00:11:06,980 --> 00:11:10,420 to the MasterChef kitchen in 2019. 223 00:11:10,460 --> 00:11:14,940 I love the creamy coconut milk sauce that you've got. 224 00:11:14,980 --> 00:11:18,060 It's really well spiced, it's really well seasoned 225 00:11:18,100 --> 00:11:20,100 and I like it a lot. 226 00:11:20,140 --> 00:11:22,540 When we saw him last time, it was the influence from his mum, 227 00:11:22,580 --> 00:11:25,140 who was the cook at home. He has got what it takes. 228 00:11:25,180 --> 00:11:26,460 He's flavours are wonderful. 229 00:11:26,500 --> 00:11:31,420 Lots of chilli, lots of fruit, lots of coconut - fabulous food. 230 00:11:31,460 --> 00:11:33,020 {\an8}The last time I was in the competition, I made it 231 00:11:33,060 --> 00:11:34,340 to the quarterfinals. 232 00:11:34,380 --> 00:11:39,060 Your farfalle is just a little bit dense. 233 00:11:39,100 --> 00:11:41,140 I am absolutely back here to win. 234 00:11:41,180 --> 00:11:42,860 No questions about that. 235 00:11:44,540 --> 00:11:46,260 What have you been doing in the five years since...? 236 00:11:46,300 --> 00:11:47,740 The first year was quite interesting. 237 00:11:47,780 --> 00:11:51,780 I did plenty of supper clubs, a couple of private dining events, 238 00:11:51,820 --> 00:11:53,180 and then Covid came, 239 00:11:53,220 --> 00:11:55,900 my day job got really busy. But occasionally I do 240 00:11:55,940 --> 00:11:58,500 a cooking lesson or a small event here or there. 241 00:11:58,540 --> 00:12:00,860 How has your cookery changed? 242 00:12:00,900 --> 00:12:02,980 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