1 00:00:02,630 --> 00:00:05,870 This week, nine more ambitious home cooks 2 00:00:05,870 --> 00:00:07,510 have taken on the challenge 3 00:00:07,510 --> 00:00:10,350 to become this year's MasterChef champion. 4 00:00:11,950 --> 00:00:13,630 It's going to be a tight ride. 5 00:00:13,630 --> 00:00:15,430 I'm shaking like a leaf. 6 00:00:15,430 --> 00:00:18,670 It's absolutely spot-on. 7 00:00:18,670 --> 00:00:23,990 Last time, seven earned themselves a MasterChef apron. 8 00:00:23,990 --> 00:00:28,230 It's been a roller-coaster. Rides have to end at some point. 9 00:00:28,230 --> 00:00:30,870 I'd really like to keep going round on this one, though. 10 00:00:30,870 --> 00:00:32,510 I'm loving the competition. 11 00:00:32,510 --> 00:00:34,510 It's the best experience I've ever had. 12 00:00:34,510 --> 00:00:38,110 Now that I have a little taste of it, I want it more. 13 00:00:38,110 --> 00:00:41,790 Tonight, they continue their quest... 14 00:00:41,790 --> 00:00:45,470 HE SIGHS ..facing two demanding challenges... 15 00:00:45,470 --> 00:00:46,950 Get it all on a plate quickly 16 00:00:46,950 --> 00:00:49,750 because you're going to run out of time. 17 00:00:49,750 --> 00:00:52,430 ..including cooking a dish to a brief 18 00:00:52,430 --> 00:00:56,030 set by one of the country's leading food critics. 19 00:00:56,030 --> 00:00:59,550 It's the kind of thing I adore. I love this. Well done. 20 00:00:59,550 --> 00:01:04,390 Only the best can go through to this week's quarterfinal. 21 00:01:04,390 --> 00:01:06,630 I think, in this group, there is real talent. 22 00:01:09,950 --> 00:01:13,110 This is where we find out how good they really are. 23 00:01:34,830 --> 00:01:37,550 Well done. Well done for getting your MasterChef aprons, 24 00:01:37,550 --> 00:01:40,070 and, of course, a place in the MasterChef competition. 25 00:01:40,070 --> 00:01:43,390 We believe we've got some talent here. We really do. 26 00:01:43,390 --> 00:01:47,630 But we are now going to test you, and I mean really test you. 27 00:01:47,630 --> 00:01:52,510 We are going to present you with a MasterChef Market Challenge. 28 00:01:52,510 --> 00:01:55,190 At the end of this, one of you will be leaving us. 29 00:01:56,870 --> 00:01:58,790 Through those doors there is the market, 30 00:01:58,790 --> 00:02:01,430 and we have stocked it with incredible produce 31 00:02:01,430 --> 00:02:05,510 to enable you to let your culinary imagination run wild. 32 00:02:06,550 --> 00:02:10,470 Pick up the basket. It's time to go shopping. To market! 33 00:02:18,070 --> 00:02:20,230 They've got some of my favourite ingredients in there. 34 00:02:20,230 --> 00:02:23,190 They've got rabbit, John Dory, 35 00:02:23,190 --> 00:02:25,870 tuna, chicken, venison. 36 00:02:27,230 --> 00:02:30,030 There's also lovely, fresh crab. 37 00:02:30,030 --> 00:02:33,510 Now, I'll be really impressed if somebody cooks and preps that. 38 00:02:34,550 --> 00:02:37,030 Lots of exciting products. 39 00:02:37,030 --> 00:02:39,630 If they make a sweet dish, they've got fruits, 40 00:02:39,630 --> 00:02:41,670 they've got syrups, they've got chocolate. 41 00:02:41,670 --> 00:02:42,790 I tell you what - for me, 42 00:02:42,790 --> 00:02:44,870 this is an opportunity to show off a little bit. 43 00:02:46,750 --> 00:02:49,790 I'm just trying to pull myself together a little bit 44 00:02:49,790 --> 00:02:51,470 and figure out what to make. 45 00:02:52,630 --> 00:02:54,750 So, initially, I thought I was going to go for 46 00:02:54,750 --> 00:02:57,710 a Thai green curry, until all of the chicken was gone, 47 00:02:57,710 --> 00:03:00,150 so I'm going down the sweet line. Thinking I'm going to make 48 00:03:00,150 --> 00:03:02,350 some type of a dessert with some type of pastry. 49 00:03:04,030 --> 00:03:06,470 I'm pretty resourceful, usually, trying to make the best 50 00:03:06,470 --> 00:03:08,910 of what I've got around me, so, hopefully, I'll do OK today. 51 00:03:11,510 --> 00:03:15,190 Don't ask me why I'm doing this, but I'm going to go in for that. 52 00:03:21,910 --> 00:03:24,910 You have your ingredients. Hopefully, you've got a plan. 53 00:03:26,070 --> 00:03:30,430 1 hour, 20 minutes to show us your best work. Off you go. 54 00:03:42,630 --> 00:03:45,270 OK, let's get this done. 55 00:03:45,270 --> 00:03:48,550 Inspired by her mother's Gujarati cuisine, 56 00:03:48,550 --> 00:03:52,510 31-year-old Bhavina was the first to be awarded an apron 57 00:03:52,510 --> 00:03:56,550 with her lamb meatball curry served in a tiffin box. 58 00:03:56,550 --> 00:03:59,910 Your sauce, your gravy is packed full of flavour. 59 00:03:59,910 --> 00:04:02,510 Listen, I think you've made quite an impression on me and John. 60 00:04:02,510 --> 00:04:03,910 Well done. Thank you so much. 61 00:04:03,910 --> 00:04:05,390 My mum will be super happy about this. 62 00:04:06,990 --> 00:04:10,030 Cooking an unknown dish for Gregg and John, 63 00:04:10,030 --> 00:04:13,230 nervous is probably the first emotion that comes up. 64 00:04:13,230 --> 00:04:16,270 Hopefully, I can give my personality, my flair, 65 00:04:16,270 --> 00:04:18,990 and to show that I deserve to be here. 66 00:04:24,150 --> 00:04:27,470 Bhavina, you absolutely delighted us with your tiffin boxes. 67 00:04:27,470 --> 00:04:29,350 Thank you. Delighted us in the first round. 68 00:04:29,350 --> 00:04:30,830 What are you going to make for us now? 69 00:04:30,830 --> 00:04:34,590 Puy lentil, carrot, celery kind of warm lentil salad. 70 00:04:34,590 --> 00:04:36,110 It's going to be spiced, as well. 71 00:04:36,110 --> 00:04:38,270 And then it's going to have a John Dory fillet on top 72 00:04:38,270 --> 00:04:41,750 and then, like, a bit of a herb oil as a dressing to go around it. 73 00:04:41,750 --> 00:04:43,550 Why did you pick the John Dory? 74 00:04:43,550 --> 00:04:45,990 Don't ask me why. It was a moment of panic, I think. 75 00:04:45,990 --> 00:04:47,630 I've never filleted it before. 76 00:04:47,630 --> 00:04:49,670 Have you ever cooked a John Dory before? No. 77 00:04:53,190 --> 00:04:56,550 Bhavina's gone for the John Dory - an extraordinary fish. 78 00:04:56,550 --> 00:04:58,830 Ooh! Very difficult to handle. 79 00:04:58,830 --> 00:05:02,030 Nearly there. It has spikes all around the outside. 80 00:05:02,030 --> 00:05:04,390 Ah, OK, I can see it now. 81 00:05:04,390 --> 00:05:07,150 Bhavina seems to have got there with it... Ooh! ..which is great. 82 00:05:07,150 --> 00:05:09,990 Yes! Bhavina's got lentils. 83 00:05:09,990 --> 00:05:13,830 The vegetables, they should be soft. They shouldn't be hard at all. 84 00:05:13,830 --> 00:05:15,670 And then she's adding to that spices. 85 00:05:16,870 --> 00:05:18,670 I think it needs more spice. 86 00:05:18,670 --> 00:05:21,230 If it's really, really spiced with lots of turmeric 87 00:05:21,230 --> 00:05:23,590 and lots of cumin and coriander... I need some chilli. 88 00:05:23,590 --> 00:05:25,990 ..and paprika, we're not going to be able to taste that fish. 89 00:05:27,790 --> 00:05:32,110 Polish-born Evy has a passion for fine dining... 90 00:05:32,110 --> 00:05:35,150 SHE HUMS 91 00:05:36,390 --> 00:05:38,710 ..and sealed her place in the competition 92 00:05:38,710 --> 00:05:42,670 with an ambitious ravioli and langoustine bisque. 93 00:05:42,670 --> 00:05:44,710 I think it's a very good dish. Thank you. 94 00:05:46,310 --> 00:05:48,550 This competition means a lot to me. 95 00:05:48,550 --> 00:05:51,910 I've paused my artistic career for that. 96 00:05:51,910 --> 00:05:54,590 I want to prove that, even at the age of nearly 40, 97 00:05:54,590 --> 00:05:58,190 you can start a new career and you can still be successful. 98 00:05:58,190 --> 00:05:59,870 You know, the sky's the limit. 99 00:06:02,470 --> 00:06:04,950 Did you have a passion for food when you were growing up? 100 00:06:04,950 --> 00:06:06,670 My mum, she's a really good cook. 101 00:06:06,670 --> 00:06:08,710 A very traditional Polish cook, 102 00:06:08,710 --> 00:06:12,950 so loads of stews, dumplings, hearty soups. 103 00:06:12,950 --> 00:06:15,350 So, I got all the basics from her 104 00:06:15,350 --> 00:06:17,230 and I always helped her in the kitchen. 105 00:06:19,630 --> 00:06:21,590 Evy's cooking us roasted chicken thighs. 106 00:06:21,590 --> 00:06:23,510 I hope the skin's going to be nice and crispy, 107 00:06:23,510 --> 00:06:25,750 cooked all the way through to the bone. 108 00:06:25,750 --> 00:06:27,510 With that, she's got fondant potatoes. 109 00:06:27,510 --> 00:06:29,350 She coloured the outside really well. 110 00:06:29,350 --> 00:06:31,190 Then she's going to put stock and butter in there 111 00:06:31,190 --> 00:06:33,230 and cook them long and slow. 112 00:06:33,230 --> 00:06:35,270 They need to be cooked all the way through. 113 00:06:35,270 --> 00:06:39,830 Caramelised carrots, Swiss chard, and then a chicken sauce. 114 00:06:39,830 --> 00:06:42,390 If she gets this right, I'm going to be really impressed. 115 00:06:42,390 --> 00:06:45,230 I'm just worried that the thighs won't have enough time in the oven, 116 00:06:45,230 --> 00:06:48,270 but we will see. You don't want raw chicken, do you? 117 00:06:51,350 --> 00:06:54,990 Professional golfer James has a love of classic cookery. 118 00:06:54,990 --> 00:06:57,190 His first dish showed potential... 119 00:06:58,350 --> 00:07:03,510 ..but he wowed both judges with his boozy sticky toffee pudding. 120 00:07:03,510 --> 00:07:06,350 It's a really confident-looking dish 121 00:07:06,350 --> 00:07:08,390 and I think, to do that in 1 hour and 20 minutes, 122 00:07:08,390 --> 00:07:10,630 is good going. Thank you. 123 00:07:12,150 --> 00:07:14,470 Thinking on your feet in the kitchen is quite tough. 124 00:07:14,470 --> 00:07:16,710 It's so easy to make little mistakes. 125 00:07:16,710 --> 00:07:19,550 So, getting it perfect is hard work, 126 00:07:19,550 --> 00:07:21,470 but hopefully it will happen at some point 127 00:07:21,470 --> 00:07:23,350 if I can stay in the competition. 128 00:07:26,870 --> 00:07:30,990 James, you're looking more relaxed as the competition is developing. 129 00:07:30,990 --> 00:07:32,950 Are you? In your eyes, maybe. 130 00:07:32,950 --> 00:07:34,830 Bit like a swan on the water - 131 00:07:34,830 --> 00:07:37,230 calm exterior, paddling frantically underneath. 132 00:07:37,230 --> 00:07:40,470 We know you're competitive because, of course, you're a golfer. I am. 133 00:07:40,470 --> 00:07:43,510 Are you competitive also with your cookery? Absolutely, yeah. 134 00:07:43,510 --> 00:07:45,950 I think everyone who cooks, they want to bring people joy. 135 00:07:45,950 --> 00:07:48,830 It's what you do it for. So, putting your dish in front of someone 136 00:07:48,830 --> 00:07:51,110 and them liking it is an amazing feeling. 137 00:07:56,510 --> 00:07:58,750 James is cooking for us crab linguine. 138 00:08:00,590 --> 00:08:03,830 He's gone into that market and he's got himself a whole crab. 139 00:08:03,830 --> 00:08:05,030 That's pretty brave. 140 00:08:05,030 --> 00:08:07,710 So, I've prepped a crab before, but never had to cook one. 141 00:08:07,710 --> 00:08:09,550 We'll see how that goes down. 142 00:08:09,550 --> 00:08:11,350 He's got to boil it first. 143 00:08:12,830 --> 00:08:14,590 He's got to crack open the shell. 144 00:08:16,030 --> 00:08:18,430 He's got to take out the meat. 145 00:08:18,430 --> 00:08:21,310 He's got to get the pasta absolutely right. 146 00:08:21,310 --> 00:08:24,350 And the crab has to be ample in that pasta. 147 00:08:27,190 --> 00:08:29,790 35 minutes have gone, everybody. 148 00:08:31,070 --> 00:08:32,710 Originally from Singapore, 149 00:08:32,710 --> 00:08:35,830 60-year-old Thomas has lived all over the world 150 00:08:35,830 --> 00:08:38,190 working as an interior designer. 151 00:08:38,190 --> 00:08:40,550 In the last round, his chicken curry dish 152 00:08:40,550 --> 00:08:43,030 earned him a place in the competition. 153 00:08:43,030 --> 00:08:46,310 There is a smokiness and a heat to your chicken. 154 00:08:46,310 --> 00:08:47,950 I'm really enjoying your flavours. 155 00:08:47,950 --> 00:08:49,550 Oh, thank God! 156 00:08:51,190 --> 00:08:55,550 The last 30 years, by living in different countries 157 00:08:55,550 --> 00:08:59,830 and experiencing different cultures, it will help me to, you know, 158 00:08:59,830 --> 00:09:03,750 get closer to the MasterChef final, I hope. 159 00:09:03,750 --> 00:09:06,910 We have got tuna tartare. 160 00:09:06,910 --> 00:09:08,790 He's doing a seared piece of tuna 161 00:09:08,790 --> 00:09:11,870 with black and white sesame seeds on the outside of it. 162 00:09:11,870 --> 00:09:15,550 And we've got a Thai-flavoured rice vermicelli noodle salad. 163 00:09:16,990 --> 00:09:19,590 We know he likes colourful food, we know he's travelled the world, 164 00:09:19,590 --> 00:09:21,830 therefore his food is going to be eclectic, 165 00:09:21,830 --> 00:09:23,470 but how do they all work together? 166 00:09:26,510 --> 00:09:28,750 You've obviously had a successful career. 167 00:09:28,750 --> 00:09:30,670 Why are you here on MasterChef? 168 00:09:30,670 --> 00:09:35,030 Well, it was on my bucket list. I always enjoyed cooking. 169 00:09:35,030 --> 00:09:38,110 Whenever I cook something at home, my partner always teases, 170 00:09:38,110 --> 00:09:40,110 "Is this MasterChef-worthy?" 171 00:09:40,110 --> 00:09:42,390 How do you feel about instantly having to invent a dish 172 00:09:42,390 --> 00:09:43,750 rather than plan one? 173 00:09:43,750 --> 00:09:47,990 Usually, I go to the supermarket, I let the ingredients inspire me, 174 00:09:47,990 --> 00:09:49,870 so I was really happy. 175 00:09:49,870 --> 00:09:51,710 This is like a kid in a candy store. 176 00:09:56,190 --> 00:10:01,230 Wine merchant Oli's passion for food comes from his Italian heritage. 177 00:10:01,230 --> 00:10:04,470 His first-round dessert was lacking technique, 178 00:10:04,470 --> 00:10:08,750 but he came back fighting with his pollack and chicory dish. 179 00:10:08,750 --> 00:10:11,110 Really like the way your fish has been cooked. 180 00:10:11,110 --> 00:10:13,030 You've seasoned it really, really well. 181 00:10:13,030 --> 00:10:15,910 Oli, I'm just pleased to know that you can cook. 182 00:10:15,910 --> 00:10:17,710 HE CHUCKLES 183 00:10:17,710 --> 00:10:20,190 As a cook, I don't think I've ever followed a recipe. 184 00:10:21,990 --> 00:10:24,590 I always change things. Like, always. 185 00:10:24,590 --> 00:10:28,190 I am very much kind of ad hoc, inventive, trying different things. 186 00:10:28,190 --> 00:10:30,510 Maybe that will help. I don't know. 187 00:10:32,310 --> 00:10:34,790 Have you cooked with John Dory before? 188 00:10:34,790 --> 00:10:37,590 I actually haven't... So... ..so this is a bit of an experiment. 189 00:10:37,590 --> 00:10:40,790 What are you making? It's based on a Brazilian fish and coconut stew, 190 00:10:40,790 --> 00:10:43,470 but what I've done is kind of pulled pieces of the stew apart, 191 00:10:43,470 --> 00:10:45,950 so it's a little bit more deconstructed, if you like. 192 00:10:45,950 --> 00:10:47,750 Then we've got a coconut and lime reduction 193 00:10:47,750 --> 00:10:49,990 and some coconut rotis to kind of use alongside. 194 00:10:49,990 --> 00:10:52,150 Did you say you're reducing lime and coconut? 195 00:10:52,150 --> 00:10:54,070 Into a little sauce with a little bit of sugar. 196 00:10:54,070 --> 00:10:56,110 Where does that come from? Is that an invention? 197 00:10:56,110 --> 00:10:58,710 Just kind of thought of it now. THEY LAUGH 198 00:11:02,190 --> 00:11:05,230 Oli's making for us what he calls a Brazilian fish stew, 199 00:11:05,230 --> 00:11:07,430 which he's deconstructed. Fascinating. 200 00:11:08,670 --> 00:11:11,550 He's got a mixture of coconut milk with onions and peppers, 201 00:11:11,550 --> 00:11:13,590 which he's stewing down. 202 00:11:13,590 --> 00:11:15,590 Coconut milk's very, very sweet. 203 00:11:15,590 --> 00:11:19,030 Peppers are really sweet. Onions are really sweet. 204 00:11:19,030 --> 00:11:21,870 I'm not quite sure how this dish is going to come together. 205 00:11:25,550 --> 00:11:28,550 Credit controller Vanessa has been learning to cook 206 00:11:28,550 --> 00:11:30,710 with her mother since the age of three, 207 00:11:30,710 --> 00:11:33,350 and showed a flair for pastry in the first round 208 00:11:33,350 --> 00:11:35,510 with a knockout pudding. 209 00:11:35,510 --> 00:11:38,750 I love it, Vanessa. Aw, thank you. 210 00:11:41,190 --> 00:11:44,630 How are you on inventing dishes? Oh, it's been a challenge. 211 00:11:44,630 --> 00:11:47,190 At first, I thought I was OK at it, until I came into here, 212 00:11:47,190 --> 00:11:49,710 and there are so many ingredients that you've got 100 things 213 00:11:49,710 --> 00:11:51,350 going through your head at the same time. 214 00:11:51,350 --> 00:11:52,950 What are you making for us, please? 215 00:11:52,950 --> 00:11:56,670 Frangipane with some stewed plums on the top. 216 00:11:56,670 --> 00:11:59,470 What, just frangipane? Frangipane inside a tart case or...? 217 00:11:59,470 --> 00:12:00,870 Hmm, if the tart comes out right, 218 00:12:00,870 --> 00:12:02,710 I'm hoping there'll be a tart case with it. 219 00:12:02,710 --> 00:12:04,350 Are you unsure of this pastry? 220 00:12:04,350 --> 00:12:06,110 No, it's something that I make at home, 221 00:12:06,110 --> 00:12:08,390 but usually I have a lot of time to rest it. 222 00:12:08,390 --> 00:12:10,830 How pushed for time are we here, then? 223 00:12:10,830 --> 00:12:13,310 It's up against the clock. It really is. 224 00:12:13,310 --> 00:12:16,950 But I'm in the MasterChef kitchen and I've got to go full force, 225 00:12:16,950 --> 00:12:18,390 so I'm going to make sure I get it done. 226 00:12:20,390 --> 00:12:23,030 So, I just don't think that my frangipane and tart case 227 00:12:23,030 --> 00:12:25,470 is going to cook in time, unfortunately. 228 00:12:26,830 --> 00:12:29,550 I'm going to put some frangipane in here 229 00:12:29,550 --> 00:12:32,150 and I'm going to see if it can cook. 230 00:12:32,150 --> 00:12:36,030 I'm not a creative person at all, so... 231 00:12:36,030 --> 00:12:39,590 It will just be great to see, like, how my brain can work. 232 00:12:39,590 --> 00:12:42,910 "Can you do this?" "I'm going to give it a good go." 233 00:12:42,910 --> 00:12:44,670 Vanessa is really panicking. 234 00:12:47,190 --> 00:12:49,470 The tart's not working, her frangipane's not working, 235 00:12:49,470 --> 00:12:51,230 and she feels she doesn't have a dish. 236 00:12:51,230 --> 00:12:54,190 I don't think it's my day today! She was panicking so much, 237 00:12:54,190 --> 00:12:56,510 she actually went into the market and got some potatoes. 238 00:12:57,790 --> 00:12:59,790 I don't know what we're going to get from Vanessa, 239 00:12:59,790 --> 00:13:01,230 but right now, she's panicking. 240 00:13:02,710 --> 00:13:04,510 Not as I planned for it to be. 241 00:13:04,510 --> 00:13:08,430 You have 15 minutes left, everybody. OK? 15 minutes left. 242 00:13:10,430 --> 00:13:13,710 27-year-old Jamahl grew up in a family 243 00:13:13,710 --> 00:13:17,030 of keen Caribbean home cooks. 244 00:13:17,030 --> 00:13:19,110 After a nervous start... 245 00:13:19,110 --> 00:13:21,910 Your potatoes, in part, aren't cooked properly. 246 00:13:23,390 --> 00:13:27,190 ..he pulled it back with his chocolate fondant. 247 00:13:27,190 --> 00:13:29,670 That's not bad, is it? Thank you very much. 248 00:13:31,670 --> 00:13:34,310 The MasterChef experience isn't really like anything 249 00:13:34,310 --> 00:13:35,710 I've experienced before. 250 00:13:37,790 --> 00:13:40,830 I'm literally going to freestyle and just try to enjoy myself. 251 00:13:40,830 --> 00:13:42,630 And taste your food as you cook. 252 00:13:46,310 --> 00:13:48,110 How are you feeling about this competition? 253 00:13:48,110 --> 00:13:49,990 Is it tougher than you thought it was going to be? 254 00:13:49,990 --> 00:13:52,990 The answer to that is a big yes. What are you making, Jamahl? 255 00:13:52,990 --> 00:13:57,070 Jerk chicken, rice and peas with a jerk sauce and pumpkin puree. 256 00:13:57,070 --> 00:13:58,910 Why go with that? It's what I know. 257 00:13:58,910 --> 00:14:01,150 It's what we eat growing up every day. 258 00:14:01,150 --> 00:14:04,390 I wanted to give something that has a bit of a punch to it, so... 259 00:14:04,390 --> 00:14:06,030 And if John and I love your dish today? 260 00:14:06,030 --> 00:14:08,790 I'll be a very happy man. THEY LAUGH 261 00:14:10,270 --> 00:14:13,550 Jamahl's making for us jerk chicken. 262 00:14:13,550 --> 00:14:17,390 He's serving it with rice and peas. Brilliant. That's a classic dish. 263 00:14:17,390 --> 00:14:19,430 The rice has to be cooked very, very well, 264 00:14:19,430 --> 00:14:21,150 usually flavoured with coconut milk 265 00:14:21,150 --> 00:14:22,870 because it gives a bit more sweetness. 266 00:14:24,030 --> 00:14:25,910 I'm hoping for one thing and one thing only - 267 00:14:25,910 --> 00:14:28,270 I want it to be singing with spice. 268 00:14:28,270 --> 00:14:29,790 HE SIGHS 269 00:14:31,030 --> 00:14:34,630 Oh, deary me! This is hilarious. 270 00:14:37,310 --> 00:14:38,910 So far, still on track, 271 00:14:38,910 --> 00:14:41,150 until they tell me five minutes left. 272 00:14:41,150 --> 00:14:43,790 You have five minutes, everybody. Oh! 273 00:14:44,790 --> 00:14:46,230 It's a little bit stressful. 274 00:14:46,230 --> 00:14:49,190 Just got to make sure I get things up on time. 275 00:14:50,350 --> 00:14:53,350 Come on! Please, please, please! 276 00:14:55,990 --> 00:14:58,630 Just two minutes. 277 00:14:58,630 --> 00:15:01,350 The rice is undercooked, unfortunately. 278 00:15:01,350 --> 00:15:02,910 Evy, get it all on a plate quickly 279 00:15:02,910 --> 00:15:04,750 because you're going to run out of time. Yeah. 280 00:15:17,110 --> 00:15:18,870 That's it. Time's up. 281 00:15:20,030 --> 00:15:23,590 Ooh! I'm glad that's over, to be honest. 282 00:15:23,590 --> 00:15:25,270 I don't know if I'm happy with this. 283 00:15:26,870 --> 00:15:30,710 The rice is undercooked, so I can't serve it, unfortunately. 284 00:15:30,710 --> 00:15:32,350 It is what it is. Do you know what? 285 00:15:32,350 --> 00:15:34,790 At this point, I'm just glad I've got something on the plate. 286 00:15:34,790 --> 00:15:36,110 Let's just hope it's edible. 287 00:15:36,110 --> 00:15:38,870 I hope it tastes as good as it looks. 288 00:15:38,870 --> 00:15:40,230 Thomas, please. 289 00:15:41,550 --> 00:15:45,270 First up is retired interior designer Thomas. 290 00:15:45,270 --> 00:15:46,950 From the market ingredients, 291 00:15:46,950 --> 00:15:50,830 he's cooked pan-seared tuna coated in sesame seeds, 292 00:15:50,830 --> 00:15:54,470 a tuna tartare with diced pear and capers, 293 00:15:54,470 --> 00:15:57,430 and a Thai-style vermicelli noodle salad 294 00:15:57,430 --> 00:15:59,510 topped with crispy tofu. 295 00:15:59,510 --> 00:16:01,350 Thomas, I really like your presentation. 296 00:16:01,350 --> 00:16:02,870 I guess, as an interior designer, 297 00:16:02,870 --> 00:16:04,950 presentation's pretty important to you. 298 00:16:12,390 --> 00:16:14,830 The tuna is lovely, just seared. 299 00:16:14,830 --> 00:16:17,230 I mean, it's gone in a hot pan for about a second. 300 00:16:17,230 --> 00:16:18,430 Absolutely lovely. 301 00:16:18,430 --> 00:16:21,110 Your tartare, it's got loads of chilli 302 00:16:21,110 --> 00:16:23,310 and it's got, like, vinegar sharpness. 303 00:16:23,310 --> 00:16:25,110 It's a really clean dish. 304 00:16:25,110 --> 00:16:27,390 It feels healthy and it feels vibrant 305 00:16:27,390 --> 00:16:28,630 and I really like it. 306 00:16:29,830 --> 00:16:32,310 Your tuna tartare is fascinating for me - 307 00:16:32,310 --> 00:16:35,310 Worcestershire sauce and capers. I'm really impressed. 308 00:16:35,310 --> 00:16:38,550 Your seared tuna - I really like when I eat it with 309 00:16:38,550 --> 00:16:40,990 your little noodle salad. You're making me smile, Thomas. 310 00:16:40,990 --> 00:16:43,030 I like your food. Thank you. 311 00:16:45,470 --> 00:16:48,030 Relief. HE CHUCKLES 312 00:16:49,950 --> 00:16:54,030 I enjoy it with the heart pounding the whole time. 313 00:16:56,470 --> 00:16:58,030 Jamahl, would you mind? 314 00:17:00,710 --> 00:17:04,390 Recruitment consultant Jamahl chose chicken thighs, 315 00:17:04,390 --> 00:17:06,790 and served them in a jerk rub 316 00:17:06,790 --> 00:17:11,870 with a tomato and jerk sauce and a coconut and pumpkin puree. 317 00:17:11,870 --> 00:17:14,510 Where's the rice and peas? I didn't do the measurements correctly, 318 00:17:14,510 --> 00:17:16,510 so it's undercooked so it can't go on the plate. 319 00:17:16,510 --> 00:17:18,990 For some reason, you were cooking about 30 kilos of rice. 320 00:17:18,990 --> 00:17:20,430 I've cooked way too much rice. 321 00:17:20,430 --> 00:17:22,110 I did it to a recipe that I know well, 322 00:17:22,110 --> 00:17:24,190 like, the way that we do it for the family at home. 323 00:17:24,190 --> 00:17:26,350 The MasterChef kitchen gets you doing silly things. 324 00:17:37,710 --> 00:17:39,790 You haven't boned out the chicken very well. 325 00:17:39,790 --> 00:17:42,270 We've still got gristle running through it, which is a shame. 326 00:17:42,270 --> 00:17:44,190 Your jerk sauce is delicious. 327 00:17:44,190 --> 00:17:46,190 It's got a lovely amount of chilli heat 328 00:17:46,190 --> 00:17:47,510 from that Scotch bonnet, 329 00:17:47,510 --> 00:17:50,470 and then you matched that with that pumpkin puree with the coconut. 330 00:17:50,470 --> 00:17:51,550 That's great. 331 00:17:52,710 --> 00:17:55,710 Your chicken thigh is cooked nicely. It hasn't dried. 332 00:17:55,710 --> 00:17:59,110 And I really like the flavours of the two sauces you're giving me. 333 00:18:00,230 --> 00:18:04,070 That chicken skin, I would like crispier, please. Yeah. 334 00:18:04,070 --> 00:18:06,110 And I think it's a real shame about the rice. 335 00:18:11,030 --> 00:18:13,430 I think the comments were what I expected... 336 00:18:14,550 --> 00:18:16,190 ..but you've got to get the full dish up 337 00:18:16,190 --> 00:18:17,670 regardless of the good comments. 338 00:18:18,910 --> 00:18:25,230 Inspired by a Brazilian fish stew, wine merchant Oli has made John Dory 339 00:18:25,230 --> 00:18:29,110 with tomato, pepper and onion cooked in coconut milk, 340 00:18:29,110 --> 00:18:33,310 a lime cream reduction and coconut rotis. 341 00:18:33,310 --> 00:18:35,350 It doesn't look great. Yeah, if I'm honest, 342 00:18:35,350 --> 00:18:38,030 I would have wanted the presentation to be better than it is. 343 00:18:45,870 --> 00:18:47,950 You've never filleted a John Dory before. 344 00:18:47,950 --> 00:18:49,590 You've never cooked a John Dory before. 345 00:18:49,590 --> 00:18:52,470 The flesh is cooked really, really nicely. It falls apart. 346 00:18:52,470 --> 00:18:54,270 It's lovely. 347 00:18:54,270 --> 00:18:57,710 The rest of it, I'm not a fan of. I'm really sorry, Oli. OK. 348 00:18:57,710 --> 00:19:00,670 I find that mound of red peppers and onions 349 00:19:00,670 --> 00:19:02,990 inside the coconut milk is not appealing. 350 00:19:02,990 --> 00:19:06,230 I've got sweet peppers, sweet onions, sweet coconut milk, 351 00:19:06,230 --> 00:19:07,870 and nothing in there which is sharp. 352 00:19:07,870 --> 00:19:11,030 Your coconut roti - they're not quite cooked in the centre. 353 00:19:11,030 --> 00:19:13,030 You've deconstructed this stew. 354 00:19:13,030 --> 00:19:15,230 I don't think it's done it any favours at all. 355 00:19:16,750 --> 00:19:19,070 I don't think the lime reduction thing works. 356 00:19:19,070 --> 00:19:21,710 It's just dissolving in loads and loads of butter. 357 00:19:21,710 --> 00:19:23,350 Your fish is really lovely. 358 00:19:23,350 --> 00:19:26,750 It deserves to be on a better-looking plate. Yeah. 359 00:19:29,590 --> 00:19:32,310 Pretty disappointed. I'm not pleased with the dish. 360 00:19:32,310 --> 00:19:34,750 It's far short of what I'm capable of doing, 361 00:19:34,750 --> 00:19:36,710 so I've let myself down a bit, which is a shame. 362 00:19:40,790 --> 00:19:44,630 Professional golfer James has served crab linguine 363 00:19:44,630 --> 00:19:48,070 with garlic, spinach and baby leeks. 364 00:19:53,710 --> 00:19:57,150 It's a ludicrously simple-looking dish, 365 00:19:57,150 --> 00:19:59,110 but, of course, you have prepped the whole crab, 366 00:19:59,110 --> 00:20:00,790 you have made fresh pasta. 367 00:20:00,790 --> 00:20:02,750 Your pasta is perfect. 368 00:20:02,750 --> 00:20:06,190 It's cooked really, really well. The crab meat is sweet. 369 00:20:06,190 --> 00:20:08,310 There's the hint of chilli in there, as well. 370 00:20:08,310 --> 00:20:12,070 There's not a single little bit of bone or cartilage in that crab. 371 00:20:12,070 --> 00:20:13,830 It's a nice dish. Well done. 372 00:20:15,710 --> 00:20:18,870 I love the fact that you've got the leek and the chilli and the crab 373 00:20:18,870 --> 00:20:21,510 all running through every single strand of the pasta. 374 00:20:21,510 --> 00:20:25,110 Nice bit of white wine in there for a bit of acidity, as well. 375 00:20:25,110 --> 00:20:27,910 As an invention test, James, I think you've done a great job. 376 00:20:31,350 --> 00:20:34,390 There's nowhere to really hide. It's either going to be half-decent 377 00:20:34,390 --> 00:20:36,430 or it's going to be an absolute disaster, 378 00:20:36,430 --> 00:20:38,990 so I'm just happy that it wasn't an absolute disaster. 379 00:20:45,550 --> 00:20:49,230 Artist Evy's dish is roasted chicken thighs 380 00:20:49,230 --> 00:20:53,350 with fondant potato, butternut squash puree, 381 00:20:53,350 --> 00:20:56,670 roasted shallot, buttered carrots and chard, 382 00:20:56,670 --> 00:20:58,790 and a chicken sauce. 383 00:21:00,230 --> 00:21:03,230 That's a really elegant, nice-looking plate. 384 00:21:11,230 --> 00:21:15,350 The chicken, it's really nice - crispy skin, seasoned on the top. 385 00:21:15,350 --> 00:21:17,990 Your puree is smooth and sweet. 386 00:21:17,990 --> 00:21:20,710 Your chard is soft, like good spinach. 387 00:21:20,710 --> 00:21:22,350 In a limited amount of time, 388 00:21:22,350 --> 00:21:24,550 you have made a really flavoursome sauce. 389 00:21:25,790 --> 00:21:28,630 Your chicken sauce is delicious, 390 00:21:28,630 --> 00:21:30,670 but there's an issue with your fondant potato - 391 00:21:30,670 --> 00:21:32,710 it's not cooked all the way through. 392 00:21:33,710 --> 00:21:36,350 You have knowledge and you have skill. 393 00:21:36,350 --> 00:21:39,190 You have got to eradicate the silly mistakes. 394 00:21:40,430 --> 00:21:42,030 SHE SIGHS I'm gutted. 395 00:21:42,030 --> 00:21:44,070 When I plated the dish, all the elements, 396 00:21:44,070 --> 00:21:47,310 I thought they were all cooked to the standard I wanted. 397 00:21:47,310 --> 00:21:49,990 Obviously, it turned out that they were not. 398 00:21:52,390 --> 00:21:54,230 Bhavina, could you please? 399 00:21:57,190 --> 00:22:01,070 Marketing professional Bhavina chose John Dory 400 00:22:01,070 --> 00:22:03,590 and served it on spiced lentils 401 00:22:03,590 --> 00:22:06,990 with carrots, celery, onions and garlic, 402 00:22:06,990 --> 00:22:08,630 and a coriander oil. 403 00:22:15,110 --> 00:22:18,150 Perhaps you could have cooked the fish a little less 404 00:22:18,150 --> 00:22:20,230 and your vegetables a lot more. 405 00:22:20,230 --> 00:22:22,430 Those vegetables are still really crunchy. 406 00:22:22,430 --> 00:22:24,110 I like the heat, I like the spicing, 407 00:22:24,110 --> 00:22:26,950 but there's way too much garlic in there for me. 408 00:22:26,950 --> 00:22:30,150 I think the age of vampires is over, 409 00:22:30,150 --> 00:22:33,110 and you can pull back just a little bit. Yeah. 410 00:22:34,630 --> 00:22:37,910 Never have you prepared or cooked a bit of John Dory before. 411 00:22:37,910 --> 00:22:39,510 You prepared it pretty well. 412 00:22:39,510 --> 00:22:41,350 The lentils are cooked really, really nicely. 413 00:22:41,350 --> 00:22:44,310 The vegetables amongst them are not. This is what I call a... 414 00:22:44,310 --> 00:22:47,030 HE GROANS ..dish. I know. 415 00:22:49,870 --> 00:22:53,310 Bit gutted, to be honest. I think it wasn't my best, 416 00:22:53,310 --> 00:22:56,430 and it shows in the dish, but it is what it is. 417 00:23:00,390 --> 00:23:03,470 Finally, it's credit controller Vanessa. 418 00:23:03,470 --> 00:23:06,310 She's made plums stewed in orange 419 00:23:06,310 --> 00:23:11,630 on an almond frangipane with flaky pastry and cream. 420 00:23:11,630 --> 00:23:14,510 We know you got yourself in a real panic. 421 00:23:14,510 --> 00:23:16,750 It's supposed to be a frangipane tart 422 00:23:16,750 --> 00:23:18,110 with some stewed plums. 423 00:23:18,110 --> 00:23:19,950 You were going to give up a couple of times, 424 00:23:19,950 --> 00:23:21,670 and I'm glad you didn't. OK. 425 00:23:26,830 --> 00:23:29,750 We have stewed plums with orange, which is a slight sweetness, 426 00:23:29,750 --> 00:23:32,950 and then it finishes like a glass of red wine. 427 00:23:32,950 --> 00:23:36,790 You have an almond, light frangipane here 428 00:23:36,790 --> 00:23:39,630 that's now the texture of a muffin. 429 00:23:39,630 --> 00:23:43,110 We have some very, very lovely, vanilla-flavoured whipped cream 430 00:23:43,110 --> 00:23:46,230 and pastry that's now a crumb. 431 00:23:46,230 --> 00:23:49,750 It's shocking to look at. It tastes good. 432 00:23:51,150 --> 00:23:53,030 What you have on this plate 433 00:23:53,030 --> 00:23:56,910 are the flavours of a plum frangipane tart 434 00:23:56,910 --> 00:23:58,270 with really lovely cream. 435 00:23:58,270 --> 00:24:00,550 You knew the recipe for a frangipane. 436 00:24:00,550 --> 00:24:02,630 You knew the recipe for a pastry case. 437 00:24:02,630 --> 00:24:05,630 You got really good flavouring in the plums with orange. 438 00:24:05,630 --> 00:24:07,630 You've got all these things in your head. 439 00:24:07,630 --> 00:24:10,350 Just calm yourself down and believe in yourself. 440 00:24:13,990 --> 00:24:16,710 Under the pressure today, I completely crumbled, 441 00:24:16,710 --> 00:24:19,750 like my tart case. That's what happened. 442 00:24:19,750 --> 00:24:22,110 I've learned something new about myself. 443 00:24:22,110 --> 00:24:24,350 I didn't realise I panic this much in the kitchen 444 00:24:24,350 --> 00:24:27,070 because I'm not like this at home at all, 445 00:24:27,070 --> 00:24:29,430 but it is what it is. 446 00:24:33,470 --> 00:24:35,990 I think there's a couple who got very, very nervy 447 00:24:35,990 --> 00:24:37,630 with the invention test. 448 00:24:39,550 --> 00:24:41,590 I tell you what - it got a bit wobbly at times. 449 00:24:43,230 --> 00:24:44,670 Some of them got a little panicky. 450 00:24:44,670 --> 00:24:46,430 How do you feel coming out of that? 451 00:24:46,430 --> 00:24:48,630 Stressful. Very stressful, right? 452 00:24:48,630 --> 00:24:51,150 I would call it brutal. Today was actually brutal. 453 00:24:51,150 --> 00:24:53,990 I was running back and forth to the market at least four times. 454 00:24:53,990 --> 00:24:55,630 Was that to pick up more rice? 455 00:24:55,630 --> 00:24:57,950 To pick up more rice. To pick up more rice. 456 00:24:59,670 --> 00:25:03,350 The contestant that didn't make any mistakes at all was James. 457 00:25:03,350 --> 00:25:05,710 Cos that's not easy to do - making your own pasta, 458 00:25:05,710 --> 00:25:07,270 taking a whole crab. 459 00:25:07,270 --> 00:25:09,750 That was a good dish, a very simple-looking dish, 460 00:25:09,750 --> 00:25:11,870 but, to me, that smacks of confidence. 461 00:25:13,190 --> 00:25:14,710 Evy's chicken, for me, was great. 462 00:25:14,710 --> 00:25:16,990 Crispy skin. The sauce was stupendous. 463 00:25:16,990 --> 00:25:19,950 The only mistake I had on the plate was that fondant potato. 464 00:25:19,950 --> 00:25:21,430 But I think she's a great cook. 465 00:25:22,830 --> 00:25:24,350 I think that Thomas did really well. 466 00:25:24,350 --> 00:25:26,910 We got a tartare, which he flavoured with the capers 467 00:25:26,910 --> 00:25:28,830 and a little bit of chilli running through it. 468 00:25:28,830 --> 00:25:31,150 We had a noodle salad which was sweet, sour, 469 00:25:31,150 --> 00:25:32,870 salty and hot. Great! 470 00:25:32,870 --> 00:25:37,070 He's got a style of his own, good flavours, and I liked it. 471 00:25:38,270 --> 00:25:41,350 Jamahl - I know his rice didn't cook right, 472 00:25:41,350 --> 00:25:43,510 but the rest of it, I thought, was delicious. 473 00:25:43,510 --> 00:25:44,990 We had a thigh of chicken, 474 00:25:44,990 --> 00:25:46,990 which was seasoned really, really nicely, 475 00:25:46,990 --> 00:25:49,310 with a fantastic jerk sauce 476 00:25:49,310 --> 00:25:52,070 and a wonderful pumpkin puree, which was beautifully spiced. 477 00:25:53,510 --> 00:25:57,150 So, right now, what we've got, we've got Evy, James, 478 00:25:57,150 --> 00:25:59,630 Thomas and Jamahl going through. 479 00:25:59,630 --> 00:26:05,270 That now leaves us with Bhavina, Vanessa and Oli to talk about. 480 00:26:06,510 --> 00:26:09,150 Oli gave us John Dory, which was cooked nicely. 481 00:26:09,150 --> 00:26:11,150 The rest of the dish, Gregg, I'm really sorry, 482 00:26:11,150 --> 00:26:13,070 I did not like at all. 483 00:26:13,070 --> 00:26:15,030 I'm disappointed with Bhavina. 484 00:26:15,030 --> 00:26:17,310 The fish was on the edge of being overcooked. 485 00:26:17,310 --> 00:26:19,830 The lentils themselves were really well cooked, 486 00:26:19,830 --> 00:26:23,430 but the vegetables weren't, and there was too much garlic. 487 00:26:24,550 --> 00:26:26,870 Vanessa got herself in a real pickle, 488 00:26:26,870 --> 00:26:29,670 but, actually, the flavours on the plate that she presented to us 489 00:26:29,670 --> 00:26:32,750 were the flavours of a plum and frangipane tart 490 00:26:32,750 --> 00:26:34,430 with a lovely vanilla cream. 491 00:26:34,430 --> 00:26:36,150 The frustrating bit is that 492 00:26:36,150 --> 00:26:38,030 it didn't look the way it should have looked. 493 00:26:42,070 --> 00:26:44,270 The pressure definitely got to me. 494 00:26:45,510 --> 00:26:49,070 Had I stayed calm, I think I would have managed it OK. 495 00:26:50,190 --> 00:26:53,030 I think I never want to do a Market Challenge ever again. 496 00:26:53,030 --> 00:26:56,470 It's just gutting that it wasn't as good as I thought it could be. 497 00:26:58,190 --> 00:27:00,230 It was too risky, it was a bit strange, 498 00:27:00,230 --> 00:27:02,270 and, you know, perhaps I'll live to regret it, 499 00:27:02,270 --> 00:27:03,790 but it's just one of those things. 500 00:27:14,750 --> 00:27:17,230 As we said at the start of this, 501 00:27:17,230 --> 00:27:19,030 six of you will go through to the next round. 502 00:27:20,350 --> 00:27:23,070 And that does mean, sadly, one of you will be leaving the competition. 503 00:27:25,310 --> 00:27:29,510 We have made our decision. The person leaving us... 504 00:27:39,950 --> 00:27:41,390 ..is Oli. 505 00:27:43,190 --> 00:27:46,430 Oli, thank you very much indeed. You've had a good competition. 506 00:27:46,430 --> 00:27:48,350 Thanks for all your hard work. 507 00:27:48,350 --> 00:27:51,070 Nice to meet you, Oli. Thanks, Oli. Thank you. 508 00:27:55,910 --> 00:28:00,230 I feel disappointed, sad, gutted. I feel like I let myself down. 509 00:28:00,230 --> 00:28:03,270 The MasterChef kitchen, it just can get the better of you, 510 00:28:03,270 --> 00:28:04,790 and it got the better of me today. 511 00:28:07,870 --> 00:28:09,790 Well done, you six. 512 00:28:09,790 --> 00:28:12,470 We'll see you in the next round. We have got a cracker for you. 513 00:28:12,470 --> 00:28:14,070 CHEERING 514 00:28:14,070 --> 00:28:17,110 I made it through by the skin of my teeth, 515 00:28:17,110 --> 00:28:19,350 so I'm gobsmacked that I'm still here. 516 00:28:21,390 --> 00:28:25,390 This challenge was intense, 517 00:28:25,390 --> 00:28:28,310 but I have definitely used up one of my lives, that's for sure. 518 00:28:30,590 --> 00:28:33,350 It'd be nice to keep the momentum going. Anything can happen. 519 00:28:33,350 --> 00:28:36,230 I think you've just got to take it one dish at a time. 520 00:28:36,230 --> 00:28:39,590 I'm so thrilled to be here and I can't wait for the next challenge. 521 00:28:52,310 --> 00:28:54,710 Six amateur cooks, one big challenge 522 00:28:54,710 --> 00:28:57,150 before we decide on our four quarterfinalists. 523 00:28:57,150 --> 00:28:59,150 That means they're going to have to really fight 524 00:28:59,150 --> 00:29:00,750 for their place in the competition. 525 00:29:00,750 --> 00:29:03,030 I feel a lot calmer today than I have any other day, 526 00:29:03,030 --> 00:29:04,830 so I'm just going to go in there and enjoy it. 527 00:29:04,830 --> 00:29:08,830 That's all I can do now. I'm here. Let me just show them what I can do. 528 00:29:11,990 --> 00:29:16,630 The last challenge and the comments kind of broke me a little, 529 00:29:16,630 --> 00:29:20,910 but I can cook - I know I can cook - so let's see what happens today. 530 00:29:22,190 --> 00:29:24,150 I'm confident going into this round. 531 00:29:25,190 --> 00:29:27,910 Hopefully, I'm becoming a little known for flavour, 532 00:29:27,910 --> 00:29:29,790 so I want to keep riding that wave. 533 00:29:45,270 --> 00:29:48,510 Welcome back. The competition is hotting up. 534 00:29:48,510 --> 00:29:50,790 This is a big challenge. 535 00:29:50,790 --> 00:29:53,710 You are now cooking for a place in a quarterfinal. 536 00:29:55,230 --> 00:29:59,150 You have all been given a very specific brief, 537 00:29:59,150 --> 00:30:04,350 and that brief was set by a famous restaurant critic. 538 00:30:04,350 --> 00:30:07,350 Ladies and gentlemen, can I now introduce you 539 00:30:07,350 --> 00:30:09,470 to Jay Rayner? 540 00:30:11,350 --> 00:30:13,550 SHE MOUTHS SILENTLY 541 00:30:15,350 --> 00:30:18,150 Hello, chaps. Welcome, Jay. 542 00:30:18,150 --> 00:30:20,230 Hello, contestants. Lovely to see you all. 543 00:30:22,270 --> 00:30:25,310 So, the brief I've set you is to cook me a dish 544 00:30:25,310 --> 00:30:28,150 which makes rice the star. 545 00:30:28,150 --> 00:30:30,430 There are rice traditions 546 00:30:30,430 --> 00:30:33,230 in almost every culinary culture on the planet. 547 00:30:33,230 --> 00:30:35,910 You have the whole world at your disposal. 548 00:30:35,910 --> 00:30:39,310 But to get it right takes a lot of skill, 549 00:30:39,310 --> 00:30:42,590 and why else are you in this kitchen other than to show us your skill? 550 00:30:44,190 --> 00:30:46,430 Ladies and gentlemen, you know what you've got to do. 551 00:30:46,430 --> 00:30:48,510 You've got 1 hour and 30 minutes. 552 00:30:48,510 --> 00:30:52,310 At the end of this, two of you will be going home. Let's cook. 553 00:30:53,950 --> 00:30:55,590 Ah! 554 00:30:58,670 --> 00:31:01,270 This sounds like a really simple brief. 555 00:31:01,270 --> 00:31:03,470 Rice? That's a staple. 556 00:31:03,470 --> 00:31:05,710 But if you get it wrong, 557 00:31:05,710 --> 00:31:07,950 what you end up with is a big, gluey mess. 558 00:31:09,390 --> 00:31:11,350 One of the intriguing things about rice is 559 00:31:11,350 --> 00:31:13,430 it can be used in sweet dishes. 560 00:31:13,430 --> 00:31:16,310 There are so many ways to go with this, 561 00:31:16,310 --> 00:31:18,510 and there's nowhere to hide with it. 562 00:31:18,510 --> 00:31:21,950 One of the things I particularly like about amateur MasterChef 563 00:31:21,950 --> 00:31:24,310 is that they really are bringing 564 00:31:24,310 --> 00:31:26,230 their own cultures from their own kitchens. 565 00:31:26,230 --> 00:31:29,510 There are so many diverse rice cultures to pull on, 566 00:31:29,510 --> 00:31:31,710 and I want them to express a bit of their own stories. 567 00:31:33,350 --> 00:31:36,070 Why do you have to get me when I'm crying with an onion? 568 00:31:39,550 --> 00:31:41,430 Rice is definitely a strength of mine. 569 00:31:41,430 --> 00:31:43,310 I know the tips and tricks that my mum gave me, 570 00:31:43,310 --> 00:31:44,990 so, hopefully, they're going to do me well. 571 00:31:44,990 --> 00:31:48,350 I might eat my words after this challenge, but who knows? 572 00:31:48,350 --> 00:31:51,230 I'm going to hope that rice is my strength. 573 00:31:52,870 --> 00:31:55,270 How did you feel when you saw the brief? 574 00:31:55,270 --> 00:31:58,070 Coming from Indian cuisine, rice is a staple. Of course. 575 00:31:58,070 --> 00:32:00,230 So, there were so many dishes running through my head, 576 00:32:00,230 --> 00:32:02,590 so I thought it was more difficult, actually, the brief. 577 00:32:02,590 --> 00:32:04,830 So, what did you alight upon? What are you cooking today? 578 00:32:04,830 --> 00:32:07,270 Sticky rice balls in a tamarind rasam broth, 579 00:32:07,270 --> 00:32:10,710 so bringing in some South Indian cookery and flavours. 580 00:32:10,710 --> 00:32:12,870 Your family aren't from the south of India. 581 00:32:12,870 --> 00:32:15,790 No. They're from Gujarat. Yes. So, where did you learn this? 582 00:32:15,790 --> 00:32:19,230 So, it was just a bit of giving you a different flavour of India, 583 00:32:19,230 --> 00:32:20,630 which is why I did it, 584 00:32:20,630 --> 00:32:22,390 and just to push myself a little bit more 585 00:32:22,390 --> 00:32:24,350 and give you something slightly different, 586 00:32:24,350 --> 00:32:26,350 and hopefully it is tasty enough for you. 587 00:32:26,350 --> 00:32:29,790 Just do your best and feed me. No pressure. 588 00:32:35,310 --> 00:32:38,030 Bhavina's cooked jasmine rice - long-grain rice - 589 00:32:38,030 --> 00:32:40,390 but hasn't washed it, so there's loads of starch in it 590 00:32:40,390 --> 00:32:42,230 cos she wants those rice balls to be sticky, 591 00:32:42,230 --> 00:32:43,670 so that, once the rice is cooled, 592 00:32:43,670 --> 00:32:45,350 she can actually roll it into a ball. 593 00:32:47,310 --> 00:32:50,270 There are a number of things that could go wrong with Bhavina's dish. 594 00:32:50,270 --> 00:32:52,750 The broth could completely overwhelm the rice. 595 00:32:52,750 --> 00:32:54,990 The broth, I just need to balance slightly. 596 00:32:54,990 --> 00:32:57,630 It's a little bit too sour at the moment. 597 00:32:57,630 --> 00:33:00,590 The rice balls could just completely fall apart in the broth... 598 00:33:00,590 --> 00:33:03,070 Trying to roll as fast as I can. SHE LAUGHS 599 00:33:03,070 --> 00:33:06,790 ..and then this lovely idea actually just becomes a mess of stuff. 600 00:33:09,710 --> 00:33:12,870 My dish is really simple and really delicate. 601 00:33:12,870 --> 00:33:15,030 Doesn't have anything punchy in it. 602 00:33:17,350 --> 00:33:20,990 So, I'm worried that it could be too simple. 603 00:33:20,990 --> 00:33:22,230 Well, we'll see. 604 00:33:24,550 --> 00:33:28,910 I am making rice-stuffed Tiger green tomatoes... 605 00:33:28,910 --> 00:33:31,750 OK. ..and I'm serving it with tomato consomme 606 00:33:31,750 --> 00:33:33,110 and a Parmesan crisp. 607 00:33:33,110 --> 00:33:35,870 What's going into that stuffing? It can't just be the rice. Yes. 608 00:33:35,870 --> 00:33:40,590 So, I have rice, onion, garlic, pepper, courgette, lots of parsley, 609 00:33:40,590 --> 00:33:43,950 and a bit of Parmesan to give it, like, a saltiness. 610 00:33:43,950 --> 00:33:45,990 Did your mum cook rice when you were growing up? 611 00:33:45,990 --> 00:33:47,710 Yes, we had lots of rice at home. 612 00:33:47,710 --> 00:33:49,990 We had lots of tomato soups with rice. 613 00:33:49,990 --> 00:33:53,510 Like, in Poland, we put rice in loads of different soups. 614 00:33:53,510 --> 00:33:55,110 Well, you've set yourself a lot of work 615 00:33:55,110 --> 00:33:58,590 and I'll be fascinated to see what you come up with. Well, I hope you like it. So do I! 616 00:34:03,030 --> 00:34:04,230 Evy's fascinating. 617 00:34:04,230 --> 00:34:07,190 Her dish is centred around a tomato and rice. 618 00:34:07,190 --> 00:34:10,470 She's going to take that tomato, she's going to hollow it all out, 619 00:34:10,470 --> 00:34:12,630 and then she's going to fill it with cooked rice, 620 00:34:12,630 --> 00:34:14,830 which is flavoured with lots and lots of vegetables, 621 00:34:14,830 --> 00:34:16,190 and bake it in the oven. 622 00:34:17,710 --> 00:34:19,590 She's going to sit that stuffed tomato 623 00:34:19,590 --> 00:34:21,110 inside a tomato consomme. 624 00:34:21,110 --> 00:34:24,190 Now, consomme means it's got to be completely clear, 625 00:34:24,190 --> 00:34:27,030 and she's got to have it tasting of tomatoes, not just of water. 626 00:34:28,670 --> 00:34:31,150 I think I'm definitely pushing myself in this dish 627 00:34:31,150 --> 00:34:32,350 with a tomato consomme. 628 00:34:33,710 --> 00:34:37,070 If it's not clear, it's not a consomme. It's a soup. 629 00:34:37,070 --> 00:34:38,750 What I'll be looking for in Evy's dish 630 00:34:38,750 --> 00:34:41,630 is some real flavour to the rice. 631 00:34:41,630 --> 00:34:43,070 Everything else around it 632 00:34:43,070 --> 00:34:45,510 should be the pedestal upon which that stands. 633 00:34:49,030 --> 00:34:51,430 Jamahl is making a three-mushroom risotto. 634 00:34:51,430 --> 00:34:52,830 Right, let's go. 635 00:34:52,830 --> 00:34:56,270 Risotto, it's a short-grain rice which is cooked with stock. 636 00:34:57,430 --> 00:35:00,150 You feed it with moisture a little bit at a time. 637 00:35:00,150 --> 00:35:02,710 It means you get a lovely, creamy sauce 638 00:35:02,710 --> 00:35:04,190 that goes with that rice. 639 00:35:04,190 --> 00:35:05,590 Not bad. Not bad. 640 00:35:05,590 --> 00:35:09,510 With that, we've got polenta chips. Odd combination. 641 00:35:09,510 --> 00:35:11,510 We've got asparagus and a Parmesan crisp. 642 00:35:12,910 --> 00:35:14,950 I hope it's not too many flavours going on the plate. 643 00:35:17,190 --> 00:35:19,030 In the last round, 644 00:35:19,030 --> 00:35:22,790 Jamahl failed to serve us a pot of rice. 645 00:35:22,790 --> 00:35:24,310 JAY: Oh! Yes, sir. 646 00:35:24,310 --> 00:35:27,350 THEY LAUGH 647 00:35:27,350 --> 00:35:29,390 So, when you saw this brief, did you think, 648 00:35:29,390 --> 00:35:31,390 "Oh, no, here we go again"? HE LAUGHS 649 00:35:31,390 --> 00:35:34,070 I'll also make sure I don't cook for my whole family this time, 650 00:35:34,070 --> 00:35:35,670 cos I cooked way too much rice. 651 00:35:35,670 --> 00:35:39,110 How much pressure are you under now with that rice? 652 00:35:39,110 --> 00:35:40,950 HE LAUGHS 653 00:35:40,950 --> 00:35:44,830 Yeah, I'm only using 300g - 100g for each person - so... 654 00:35:44,830 --> 00:35:47,430 Jamahl, have you seen the size of me? 655 00:35:47,430 --> 00:35:49,150 I hope it's going to fill you up. 656 00:35:52,750 --> 00:35:56,590 I'm sure all three of them have tasted hundreds of risottos, 657 00:35:56,590 --> 00:35:58,790 and I think, if they can appreciate the whole dish, 658 00:35:58,790 --> 00:36:01,870 how it complements the centrepiece of the rice, 659 00:36:01,870 --> 00:36:03,830 I'll be very, very happy. 660 00:36:05,430 --> 00:36:07,990 I was hoping that somebody would do a risotto today 661 00:36:07,990 --> 00:36:09,710 and Jamahl is doing a risotto. 662 00:36:11,230 --> 00:36:15,870 I'm a little baffled by everything else that's going on. 663 00:36:15,870 --> 00:36:18,950 I'd have been very happy if someone had simply said, 664 00:36:18,950 --> 00:36:21,510 "Here is a perfect bowl of risotto." 665 00:36:21,510 --> 00:36:24,230 Jamahl seems to be lacking a slight confidence 666 00:36:24,230 --> 00:36:25,990 in that standing up for itself. 667 00:36:31,230 --> 00:36:33,350 You've got one hour to go. 668 00:36:36,030 --> 00:36:38,230 The reason why I've chosen this dish? 669 00:36:38,230 --> 00:36:42,390 Because my father used to cook it for us when we were little, 670 00:36:42,390 --> 00:36:46,390 so there's a lot of childhood memory in this. 671 00:36:48,310 --> 00:36:50,630 Thomas, first of all, is going to take a chicken carcass 672 00:36:50,630 --> 00:36:52,390 and duck fat, 673 00:36:52,390 --> 00:36:55,110 cook a load of vegetables, sweet potatoes and yam, 674 00:36:55,110 --> 00:36:56,510 with some spices. 675 00:36:56,510 --> 00:36:59,150 He's going to toast the rice with those vegetables and the duck fat. 676 00:37:00,390 --> 00:37:03,510 Then he's going to add to that fish sauce, 677 00:37:03,510 --> 00:37:05,110 chilli and chicken stock. 678 00:37:05,110 --> 00:37:07,910 We've also got pork belly, which he's going to braise. 679 00:37:07,910 --> 00:37:10,310 The juice that comes out of that will become the sauce. 680 00:37:11,950 --> 00:37:13,990 I'm really, really excited about this dish. 681 00:37:17,030 --> 00:37:19,670 Does it mean a lot to you to cook a dish like this? 682 00:37:19,670 --> 00:37:21,710 Yes, this is the most appropriate brief 683 00:37:21,710 --> 00:37:24,670 for me to bring this dish in honour of my father. 684 00:37:24,670 --> 00:37:26,990 Sometimes, we do have this at home, 685 00:37:26,990 --> 00:37:30,230 but I'm glamorising the whole dish today. 686 00:37:30,230 --> 00:37:32,030 I mean, obviously, I'm a glamorous man, 687 00:37:32,030 --> 00:37:34,550 so that's thrilling for me. Well, then we are there. 688 00:37:38,390 --> 00:37:42,950 I'm bringing a piece of China to the table today. 689 00:37:42,950 --> 00:37:46,470 And if they don't like Chinese food, I'll be doomed. 690 00:37:46,470 --> 00:37:47,990 HE LAUGHS 691 00:37:49,870 --> 00:37:52,750 There is absolutely no doubt that Thomas is right on the brief. 692 00:37:54,830 --> 00:37:58,150 I feel extremely confident and excited in what he's doing. 693 00:38:00,590 --> 00:38:02,630 So far, so good. Don't want to speak too soon, 694 00:38:02,630 --> 00:38:05,310 cos the last moment's when I go crazy and ruin everything. 695 00:38:06,430 --> 00:38:10,470 Vanessa's making us a dessert inspired by a classic Iranian rice. 696 00:38:10,470 --> 00:38:13,310 We're getting a rice pudding, which is flavoured with saffron, 697 00:38:13,310 --> 00:38:15,510 pistachio nuts and cardamom. Fantastic. 698 00:38:16,550 --> 00:38:18,990 And then she's serving that with a barberry pie. 699 00:38:18,990 --> 00:38:21,510 Barberry are small little berries, 700 00:38:21,510 --> 00:38:23,870 which are really quite sharp and quite sour. 701 00:38:24,910 --> 00:38:27,950 It's risky because of the flavours that are in it. 702 00:38:27,950 --> 00:38:30,790 I'm using saffron, which, if I use too much, 703 00:38:30,790 --> 00:38:32,990 it's going to taste like medicine. 704 00:38:32,990 --> 00:38:34,310 I'm using rose water. 705 00:38:34,310 --> 00:38:36,670 If I put too much in, you're going to have perfume. 706 00:38:36,670 --> 00:38:37,830 I'm using cardamom. 707 00:38:37,830 --> 00:38:40,110 If I put too much, it's going to overpower the dish. 708 00:38:40,110 --> 00:38:41,430 So, you need to smell it, 709 00:38:41,430 --> 00:38:43,510 you need to see it, you need to taste it. 710 00:38:44,990 --> 00:38:47,430 But you can't have one overpowering the other, 711 00:38:47,430 --> 00:38:49,350 and that's the difficult part. 712 00:38:53,510 --> 00:38:54,950 When you saw this brief, 713 00:38:54,950 --> 00:38:59,350 were you terrified by it, excited by it? 714 00:38:59,350 --> 00:39:01,270 A mixture of the two, really. 715 00:39:01,270 --> 00:39:03,470 I love to eat rice. I have it most days. 716 00:39:03,470 --> 00:39:06,070 But it's usually with something and not the main component. 717 00:39:06,070 --> 00:39:09,950 Are you OK with pastry today? I hope so. We'll find out soon! 718 00:39:09,950 --> 00:39:12,430 We had a bit of a pastry meltdown in the last round. 719 00:39:12,430 --> 00:39:14,430 JAY: Oh! Yes. 720 00:39:14,430 --> 00:39:16,070 But that's in the past, isn't it? 721 00:39:16,070 --> 00:39:19,510 Right. Today, new attitude. It's going to be great. Excellent. 722 00:39:23,990 --> 00:39:26,230 Guys, you've got just 14 minutes. 723 00:39:29,430 --> 00:39:31,110 This dish means a lot. 724 00:39:31,110 --> 00:39:33,110 It's obviously for a place in the quarterfinal. 725 00:39:34,350 --> 00:39:36,190 Everyone's going to be cooking their hardest. 726 00:39:36,190 --> 00:39:37,710 It's so much fun being in the kitchen. 727 00:39:37,710 --> 00:39:39,910 I just want to try and stay in as long as possible now. 728 00:39:42,470 --> 00:39:47,350 James has showed quite a bit of classic technique. Quite a bit. 729 00:39:47,350 --> 00:39:50,190 JAY: So, how will that classic technique be expressed today? 730 00:39:50,190 --> 00:39:52,710 Don't know whether you would call it a classic technique today. 731 00:39:52,710 --> 00:39:56,070 I love Italian food, so my mind immediately shot to arancini balls, 732 00:39:56,070 --> 00:39:58,550 but I'm going to do them as a dessert. Ah. 733 00:39:58,550 --> 00:39:59,870 GREGG: This creative side, 734 00:39:59,870 --> 00:40:01,550 is this a side of you we haven't yet seen? 735 00:40:01,550 --> 00:40:03,590 I think it is a side that we haven't yet seen, so... 736 00:40:03,590 --> 00:40:06,230 I like to be creative. Something a bit different, a bit more fun. 737 00:40:06,230 --> 00:40:09,710 You're taking quite a bit of time to fashion roses from mango. 738 00:40:09,710 --> 00:40:11,670 I want to serve you something that looks nice. 739 00:40:11,670 --> 00:40:14,950 I thought diced mango in a bowl doesn't quite cut it for Jay Rayner. 740 00:40:20,830 --> 00:40:23,110 Instead of doing a savoury arancini, 741 00:40:23,110 --> 00:40:25,790 we're getting a sweet rice pudding ball, 742 00:40:25,790 --> 00:40:27,790 which is flavoured with desiccated coconut, 743 00:40:27,790 --> 00:40:29,790 black sesame seeds and coconut cream. 744 00:40:30,830 --> 00:40:34,550 He's going to crumb it with panko breadcrumbs, egg and flour. 745 00:40:34,550 --> 00:40:37,950 With that, a Greek yoghurt and coconut sorbet. 746 00:40:37,950 --> 00:40:41,990 He's putting a white chocolate and mango mousse on the side, as well. 747 00:40:41,990 --> 00:40:44,230 I mean, this is interesting stuff. 748 00:40:44,230 --> 00:40:46,430 It's sort of very, very tropical flavours. 749 00:40:47,830 --> 00:40:50,790 Guys, listen, you have just four minutes. 750 00:40:53,590 --> 00:40:56,470 I'm nearly there. I'm feeling positive. 751 00:40:58,230 --> 00:41:00,230 Stressed. Extremely stressed. 752 00:41:00,230 --> 00:41:02,870 Rushed. It's right to the wire on this one. 753 00:41:04,350 --> 00:41:07,590 Two minutes, please, everybody. Oh! 754 00:41:13,470 --> 00:41:15,710 SHE GASPS 755 00:41:16,710 --> 00:41:19,430 A few remaining seconds. This is last touches. 756 00:41:23,470 --> 00:41:26,310 Jamahl, if it's going on a plate, it needs to get on right now. 757 00:41:26,310 --> 00:41:27,510 OK. Right now. 758 00:41:36,830 --> 00:41:38,510 Time's up, everybody. Stop. 759 00:41:46,310 --> 00:41:47,990 Bhavina, we're ready for you. 760 00:41:53,430 --> 00:41:55,750 Bhavina has made sticky rice balls 761 00:41:55,750 --> 00:41:58,710 flavoured with garlic, ginger and spring onion, 762 00:41:58,710 --> 00:42:03,030 served in a rasam broth - a South Indian spiced soup 763 00:42:03,030 --> 00:42:06,470 with tamarind, tomatoes and coriander. 764 00:42:06,470 --> 00:42:08,510 There is something kind of shimmering about it. 765 00:42:08,510 --> 00:42:11,190 What essentially looks like a bowl of soup. 766 00:42:11,190 --> 00:42:12,270 It's rather beautiful. 767 00:42:20,830 --> 00:42:23,910 The broth has depth of flavour and layers of flavour, 768 00:42:23,910 --> 00:42:27,430 and it's sharp and it's sweet and it's sour. It's fantastic. 769 00:42:27,430 --> 00:42:30,350 The rice balls still have the texture of rice. 770 00:42:30,350 --> 00:42:33,510 They're comforting. I love this. Well done. 771 00:42:35,390 --> 00:42:38,990 Your broth is sharp and sour with tamarind, which I really like. 772 00:42:38,990 --> 00:42:40,830 The surprise, though, is the rice balls, 773 00:42:40,830 --> 00:42:43,470 which have got garlic and then spring onion and coriander. 774 00:42:43,470 --> 00:42:44,790 So, when you bite into it, 775 00:42:44,790 --> 00:42:48,550 there's this completely different flavour profile to your soup. 776 00:42:48,550 --> 00:42:50,150 I really like it. 777 00:42:50,150 --> 00:42:52,110 I've never had this dish before. 778 00:42:52,110 --> 00:42:54,590 It's so strong, I'm not sure I would finish it. 779 00:42:54,590 --> 00:42:56,230 I don't know why I'm not convinced. 780 00:42:56,230 --> 00:42:58,030 Maybe it's because it's a bowl of soup. 781 00:43:01,350 --> 00:43:03,150 Elated. Relieved. 782 00:43:03,150 --> 00:43:06,030 I actually really enjoyed this cook, 783 00:43:06,030 --> 00:43:08,230 had fun, and just delivered what I could, 784 00:43:08,230 --> 00:43:11,550 so, yeah, I tried to not let the pressure get to me. 785 00:43:15,670 --> 00:43:20,710 Evy has served Tiger green tomatoes stuffed with basmati rice, 786 00:43:20,710 --> 00:43:24,310 onion, garlic, courgettes and peppers, 787 00:43:24,310 --> 00:43:28,150 with a Parmesan crisp and a tomato consomme. 788 00:43:30,590 --> 00:43:33,830 It's very clean and very pretty, actually, this. Thank you. 789 00:43:39,550 --> 00:43:42,270 The consomme is wonderful. 790 00:43:42,270 --> 00:43:45,830 The fact you actually made the flavour of a cream and tomato soup, 791 00:43:45,830 --> 00:43:48,750 and it's completely clear - I think that's really, really clever. 792 00:43:48,750 --> 00:43:51,910 That rice needs a good grind of black pepper 793 00:43:51,910 --> 00:43:53,550 just to lift it up a little bit. 794 00:43:55,150 --> 00:43:57,710 Very well-made consomme. Your rice is beautifully cooked. 795 00:43:57,710 --> 00:44:00,630 The tomato that encases the rice is beautifully cooked. 796 00:44:00,630 --> 00:44:04,190 That is inches from being an absolutely stunning dish. 797 00:44:04,190 --> 00:44:05,950 I just want some more flavour in that rice. 798 00:44:07,550 --> 00:44:09,030 It's a very good-looking dish. 799 00:44:09,030 --> 00:44:12,110 Maybe one of the best Parmesan crisps I've ever had. 800 00:44:12,110 --> 00:44:15,630 It's a very comforting dish, but it's not actually something 801 00:44:15,630 --> 00:44:18,110 that hits you in the chest and goes, "Wow!" 802 00:44:24,510 --> 00:44:25,870 I'm exhausted. 803 00:44:27,230 --> 00:44:29,710 It was so much pressure, so much pressure. 804 00:44:30,710 --> 00:44:33,350 And I'm a bit disappointed with my dish, as well. 805 00:44:39,590 --> 00:44:42,870 Inspired by a dish his dad made him as a child, 806 00:44:42,870 --> 00:44:45,110 Thomas has served yam rice - 807 00:44:45,110 --> 00:44:47,670 jasmine rice cooked in chicken stock, 808 00:44:47,670 --> 00:44:50,430 soy, oyster sauce and spices, 809 00:44:50,430 --> 00:44:54,670 with pork belly, fried yam, lotus root crisps, 810 00:44:54,670 --> 00:44:58,750 spring onion oil and a pork sauce. 811 00:44:58,750 --> 00:45:01,390 The carrot looks like Olaf out of Frozen. 812 00:45:01,390 --> 00:45:03,990 HE LAUGHS The rest of it's all very brown. 813 00:45:03,990 --> 00:45:06,670 Brown's good. All the best foods are brown. 814 00:45:15,510 --> 00:45:17,230 I think the pork is beautifully cooked. 815 00:45:17,230 --> 00:45:18,910 Your rice is really well cooked. 816 00:45:18,910 --> 00:45:21,510 You've toasted it first, so it's gone really nutty. 817 00:45:21,510 --> 00:45:24,550 I've got this herb oil underneath, which is really fresh. 818 00:45:24,550 --> 00:45:27,790 It's so exciting on my palate, I can't stop eating it. 819 00:45:27,790 --> 00:45:31,950 I think it's fantastic. Absolutely fantastic. Thank you. 820 00:45:31,950 --> 00:45:35,750 The pork sauce that you've got over this rice is almost sweet, 821 00:45:35,750 --> 00:45:37,630 like you'd get on spare ribs, 822 00:45:37,630 --> 00:45:40,150 and there's heat in here and there's salt. 823 00:45:40,150 --> 00:45:41,790 The yam hasn't got a great deal of flavour, 824 00:45:41,790 --> 00:45:43,630 but it's a really nice, soft texture. 825 00:45:43,630 --> 00:45:45,070 This is a great dish 826 00:45:45,070 --> 00:45:47,910 that's really difficult to keep your spoon out of. 827 00:45:49,630 --> 00:45:53,390 It's the kind of thing I adore. It's a delightful, delightful dish. 828 00:45:53,390 --> 00:45:56,030 It's the kind of Asian-inspired dish 829 00:45:56,030 --> 00:45:59,470 that I was absolutely hoping to meet when I set this brief. 830 00:46:00,910 --> 00:46:03,350 I think you've done your old dad very proud here. 831 00:46:04,750 --> 00:46:06,710 It's an emotional plate of food. 832 00:46:06,710 --> 00:46:08,310 It's come from a great place. Thank you. 833 00:46:10,510 --> 00:46:11,950 Excuse me. 834 00:46:14,910 --> 00:46:17,150 Oh, it was quite emotional. 835 00:46:19,350 --> 00:46:22,430 The dish means a lot for me. 836 00:46:22,430 --> 00:46:24,590 It brings back a lot of childhood memories. 837 00:46:28,470 --> 00:46:31,390 Well, that definitely has boosted my confidence. 838 00:46:35,590 --> 00:46:38,270 Jamahl, would you please? 839 00:46:43,350 --> 00:46:46,830 Jamahl has served a mushroom and chilli risotto 840 00:46:46,830 --> 00:46:48,630 with polenta crisps, 841 00:46:48,630 --> 00:46:53,110 sauteed asparagus and balsamic tomatoes. 842 00:46:53,110 --> 00:46:55,750 And no Parmesan crisp. I had everything cooked, 843 00:46:55,750 --> 00:46:57,390 but I didn't leave enough time to plate, 844 00:46:57,390 --> 00:46:59,390 so the Parmesan crisp didn't make it to the plate. 845 00:47:06,910 --> 00:47:08,350 Your dish has been rushed, 846 00:47:08,350 --> 00:47:10,670 and the presentation has really suffered. 847 00:47:10,670 --> 00:47:12,150 We've got a couple of issues. 848 00:47:12,150 --> 00:47:14,430 I've got a mushroom-flavoured rice, which I like, 849 00:47:14,430 --> 00:47:17,270 but risotto, to me, is unctuous. It should be creamier. 850 00:47:17,270 --> 00:47:19,310 The balsamic tomatoes are very strong, 851 00:47:19,310 --> 00:47:20,950 and I quite like the polenta crisps. 852 00:47:20,950 --> 00:47:24,550 I still don't understand how they go with the risotto, but I like them. 853 00:47:26,630 --> 00:47:30,670 Your rice is cooked. I would prefer mine a lot wetter. 854 00:47:30,670 --> 00:47:32,310 I'm not a fan of the chilli. 855 00:47:32,310 --> 00:47:35,150 I think it's masking the beautiful, smoky, strong, 856 00:47:35,150 --> 00:47:36,470 beefy mushroom flavour. 857 00:47:37,870 --> 00:47:39,830 There's a good mushroom flavour to it, 858 00:47:39,830 --> 00:47:42,470 and I understand why you did all the other things, 859 00:47:42,470 --> 00:47:44,270 but, really, they weren't necessary 860 00:47:44,270 --> 00:47:46,350 when what you could have been concentrating on 861 00:47:46,350 --> 00:47:48,950 was serving us the perfect mushroom risotto, 862 00:47:48,950 --> 00:47:51,590 which I'm afraid this isn't. Yeah. 863 00:47:54,870 --> 00:47:57,510 I'm feeling relieved that the round is done. 864 00:47:57,510 --> 00:48:01,110 I gave myself a lot of work, so I was running around a lot. 865 00:48:01,110 --> 00:48:03,390 The comments that they said, I was expecting it. 866 00:48:03,390 --> 00:48:06,430 You have to give yourself time in the MasterChef kitchen. 867 00:48:06,430 --> 00:48:07,910 You have to give yourself time. 868 00:48:12,070 --> 00:48:16,990 James used pudding rice to make sweet coconut arancini balls 869 00:48:16,990 --> 00:48:20,590 with a mango, white chocolate and almond liqueur cream, 870 00:48:20,590 --> 00:48:24,430 fresh mango, and a yoghurt and coconut sorbet. 871 00:48:32,030 --> 00:48:34,070 It's like a walk along a tropical island. 872 00:48:34,070 --> 00:48:38,150 Inside those balls there is, like, really lovely, sweet coconut. 873 00:48:38,150 --> 00:48:42,990 Loving the sharp but still sweet yoghurty sorbet. 874 00:48:42,990 --> 00:48:45,230 Juicy mango. I'm really into this. 875 00:48:47,030 --> 00:48:50,310 I'm finding those sweet arancini with the coconut quite dry. 876 00:48:50,310 --> 00:48:53,550 I definitely want more of that white chocolate mango cream. 877 00:48:53,550 --> 00:48:54,990 For me, it's not quite there. 878 00:48:56,630 --> 00:48:58,350 I really like these, and I think, 879 00:48:58,350 --> 00:49:01,070 if anybody in the canape business is watching, 880 00:49:01,070 --> 00:49:03,870 they should be taking notes because you could send those out 881 00:49:03,870 --> 00:49:07,190 to a party on platters and they'd go down an absolute storm. 882 00:49:07,190 --> 00:49:08,870 But they do need some sort of sauce. 883 00:49:08,870 --> 00:49:11,030 If you'd put them with a chocolate sauce, 884 00:49:11,030 --> 00:49:13,990 that would have been fabulous. Could have dipped them in. 885 00:49:16,110 --> 00:49:19,630 The dish came out semi how I wanted it. 886 00:49:19,630 --> 00:49:22,710 I think I probably gave myself a little bit too much to do 887 00:49:22,710 --> 00:49:24,030 in the timeframe. 888 00:49:25,310 --> 00:49:27,110 But, yeah, it's the MasterChef kitchen. 889 00:49:27,110 --> 00:49:29,070 Time goes seriously fast in there. 890 00:49:33,110 --> 00:49:34,790 Finally, it's Vanessa. 891 00:49:34,790 --> 00:49:37,230 She's made a saffron rice pudding 892 00:49:37,230 --> 00:49:39,870 topped with barberries and pistachios, 893 00:49:39,870 --> 00:49:44,150 with a barberry and rose-water pie and a cardamom cream. 894 00:49:50,430 --> 00:49:52,270 Vanessa, when I set this brief 895 00:49:52,270 --> 00:49:54,710 to make a dish with rice as the star, 896 00:49:54,710 --> 00:49:57,710 I was quietly hoping that somebody would make me a rice pudding. 897 00:49:57,710 --> 00:50:00,590 You have made a glorious rice pudding, 898 00:50:00,590 --> 00:50:02,990 as far as I'm concerned, one with a softness. 899 00:50:02,990 --> 00:50:05,310 The texture of the chopped pistachios on the top 900 00:50:05,310 --> 00:50:08,510 with a little sourness of the barberries, it's gorgeous. 901 00:50:08,510 --> 00:50:12,790 And then that little hit of fragrant rose water on top, it's fabulous. 902 00:50:15,230 --> 00:50:17,270 You promised us a saffron rice pudding, 903 00:50:17,270 --> 00:50:19,470 and I don't get very much saffron at all. 904 00:50:19,470 --> 00:50:21,430 In fact, I'm really searching hard. 905 00:50:21,430 --> 00:50:23,070 Your little pie, 906 00:50:23,070 --> 00:50:24,910 the barberries are really, really sharp. 907 00:50:24,910 --> 00:50:26,390 And the cream on the side - 908 00:50:26,390 --> 00:50:28,230 I don't get a lot of cardamom out of it. 909 00:50:28,230 --> 00:50:30,710 Don't get the celebration, I feel, of the spice that's needed 910 00:50:30,710 --> 00:50:33,590 to make that rice pudding really big and exciting. 911 00:50:34,870 --> 00:50:37,830 Flavour-wise, I'm with John, I'm afraid. 912 00:50:37,830 --> 00:50:39,790 I can't taste saffron. 913 00:50:39,790 --> 00:50:42,430 I wanted to be floating away on a magic-carpet ride 914 00:50:42,430 --> 00:50:45,190 full of Eastern promise. I wanted that saffron. 915 00:50:45,190 --> 00:50:48,350 I want the colour in the cream that I'm struggling to find. 916 00:50:51,790 --> 00:50:55,390 Relieved that it's over. I'm glad that I got a plate up. 917 00:50:55,390 --> 00:50:59,070 I'm glad that it looked smarter than the other round that I just had, 918 00:50:59,070 --> 00:51:01,350 so, hmm, OK. 919 00:51:06,870 --> 00:51:08,190 It's been a joy today. 920 00:51:08,190 --> 00:51:11,030 You took my brief and you all ran with it 921 00:51:11,030 --> 00:51:14,750 and presented some things that were absolutely delightful. 922 00:51:14,750 --> 00:51:16,350 Thank you for taking my brief seriously. 923 00:51:16,350 --> 00:51:17,470 I really appreciate it. 924 00:51:19,190 --> 00:51:21,430 We now have a decision to make. 925 00:51:21,430 --> 00:51:23,670 There's four quarterfinal places, 926 00:51:23,670 --> 00:51:26,310 and that does mean that two of you will be leaving us. 927 00:51:26,310 --> 00:51:28,350 Thank you very much indeed. Thank you. 928 00:51:37,230 --> 00:51:38,710 Thanks, Jay. Brilliant brief. 929 00:51:38,710 --> 00:51:42,990 You have really expanded our six amateurs' culinary horizons. 930 00:51:42,990 --> 00:51:45,430 Pleasure. Thank you for inviting me round to your gaff. 931 00:51:45,430 --> 00:51:46,430 See you next time? 932 00:51:46,430 --> 00:51:48,910 See you next time. Yeah, absolutely. Cheers, Jay. 933 00:51:55,070 --> 00:51:59,350 There were some great dishes. I'm very, very impressed. 934 00:51:59,350 --> 00:52:01,510 More impressed with some than others. 935 00:52:05,510 --> 00:52:07,350 There was one person we all agreed upon 936 00:52:07,350 --> 00:52:09,790 being a great cook and delivering extraordinary flavours, 937 00:52:09,790 --> 00:52:11,190 and that was Thomas. 938 00:52:11,190 --> 00:52:14,990 Thomas's dish was fantastic, full of emotion. 939 00:52:14,990 --> 00:52:16,790 There were so many different flavours 940 00:52:16,790 --> 00:52:19,550 that you had to keep on going in to see what you got next. 941 00:52:19,550 --> 00:52:21,350 It was delicious. 942 00:52:21,350 --> 00:52:24,750 Thomas has got himself a quarterfinal place. Absolutely. 943 00:52:24,750 --> 00:52:28,670 There is one person I'm sad to say who I think's competition is done, 944 00:52:28,670 --> 00:52:30,070 and that is Jamahl. 945 00:52:30,070 --> 00:52:33,550 Jamahl made for us a three-mushroom risotto. 946 00:52:33,550 --> 00:52:36,590 The rice was not cooked enough. It wasn't creamy. 947 00:52:36,590 --> 00:52:38,430 It didn't work as a dish. 948 00:52:38,430 --> 00:52:41,870 He was rushing. That dish was messy. Jamahl's leaving us. 949 00:52:43,750 --> 00:52:46,950 Evy did some really extraordinary technical work. 950 00:52:46,950 --> 00:52:50,430 She had a plate that looked like a restaurant-standard dish. 951 00:52:50,430 --> 00:52:54,190 The thing was the rice didn't have the wow factor. 952 00:52:54,190 --> 00:52:55,670 We need some more seasoning. 953 00:52:55,670 --> 00:52:58,390 But beautiful appearance, lovely consomme. 954 00:52:58,390 --> 00:53:01,430 I believe Evy is showing more than enough skill 955 00:53:01,430 --> 00:53:03,630 to get herself a place in the quarterfinal. 956 00:53:05,430 --> 00:53:06,870 I really like James. 957 00:53:06,870 --> 00:53:09,310 Jay liked James. You were the one who didn't like him. 958 00:53:09,310 --> 00:53:11,110 I found that coconut-flavoured rice 959 00:53:11,110 --> 00:53:13,150 with the crust on the outside really quite dry. 960 00:53:13,150 --> 00:53:14,830 However, you loved it. 961 00:53:14,830 --> 00:53:16,990 He gave me flavours - tropical flavours - 962 00:53:16,990 --> 00:53:19,070 that I really like - coconut, mango. 963 00:53:19,070 --> 00:53:22,070 I really, really liked it. I would put James through. 964 00:53:22,070 --> 00:53:25,350 That leaves us with Bhavina and Vanessa. 965 00:53:25,350 --> 00:53:29,190 We three could not agree upon those dishes. 966 00:53:31,070 --> 00:53:34,390 Bhavina - I really liked that sharp, sour broth, 967 00:53:34,390 --> 00:53:36,510 and then those rice balls, which, inside them, 968 00:53:36,510 --> 00:53:37,950 had garlic and ginger. 969 00:53:37,950 --> 00:53:39,790 It wasn't just bland rice. 970 00:53:39,790 --> 00:53:41,390 But you did not like it. 971 00:53:41,390 --> 00:53:43,430 Jay loved it. I felt like the odd one out. 972 00:53:43,430 --> 00:53:45,470 I just kept looking at this bowl of soup. 973 00:53:45,470 --> 00:53:47,470 I just couldn't get into it. 974 00:53:48,910 --> 00:53:51,950 Vanessa's rice pudding, Jay absolutely adored. 975 00:53:51,950 --> 00:53:54,590 For me, there wasn't the wonder that was promised 976 00:53:54,590 --> 00:53:56,190 of saffron and cardamom. 977 00:53:56,190 --> 00:53:59,470 I really agree with you - not enough spicing there at all. 978 00:54:02,750 --> 00:54:04,750 I've definitely split the judges. 979 00:54:04,750 --> 00:54:06,670 I mean, Jay Rayner seemed to enjoy it, 980 00:54:06,670 --> 00:54:10,030 but Gregg and John were expecting bigger flavours, 981 00:54:10,030 --> 00:54:11,110 so we'll see what happens. 982 00:54:12,750 --> 00:54:14,310 I had a whale of a time, 983 00:54:14,310 --> 00:54:16,950 and I'm just proud of what I delivered. 984 00:54:16,950 --> 00:54:19,310 It is what it is now, and it's all in their hands. 985 00:54:32,590 --> 00:54:34,790 I have to say congratulations to all six of you. 986 00:54:34,790 --> 00:54:37,710 Some great imagination, some great classic technique, 987 00:54:37,710 --> 00:54:39,310 and some great flavours. 988 00:54:40,910 --> 00:54:43,950 There is one cook in here 989 00:54:43,950 --> 00:54:47,070 whose dish all three of us absolutely loved. 990 00:54:48,430 --> 00:54:53,510 Thomas, congratulations. Well done, mate. Thank you. 991 00:54:53,510 --> 00:54:55,190 You are a MasterChef quarterfinalist. 992 00:54:59,390 --> 00:55:02,430 Two other people, although the odd issue, 993 00:55:02,430 --> 00:55:04,670 we think have done more than enough 994 00:55:04,670 --> 00:55:07,310 for them to get themselves a quarterfinal place. 995 00:55:08,550 --> 00:55:11,390 Evy, James... 996 00:55:12,430 --> 00:55:14,630 ..congratulations, you two. 997 00:55:19,710 --> 00:55:23,470 The first contestant leaving us is Jamahl. 998 00:55:24,590 --> 00:55:27,430 Mate, Jamahl, really enjoyed having you here in the competition. 999 00:55:27,430 --> 00:55:29,070 Thank you so, so much. 1000 00:55:29,070 --> 00:55:31,270 Thanks, Jamahl. Thank you. Thanks very much indeed. 1001 00:55:35,910 --> 00:55:37,910 Bhavina, Vanessa, 1002 00:55:37,910 --> 00:55:40,030 obviously, one of you is leaving the competition, 1003 00:55:40,030 --> 00:55:41,990 one of you is going to become a quarterfinalist. 1004 00:55:43,070 --> 00:55:46,110 Our final quarterfinalist is... 1005 00:55:57,230 --> 00:55:59,870 ..Bhavina. Congratulations. 1006 00:55:59,870 --> 00:56:02,230 Congratulations. Well done. 1007 00:56:02,230 --> 00:56:04,830 Vanessa, unfortunately, you're leaving us. 1008 00:56:04,830 --> 00:56:08,270 Oh! Thank you very much indeed. Thank you. 1009 00:56:14,150 --> 00:56:16,790 It didn't work out for me today. 1010 00:56:16,790 --> 00:56:19,550 I will look back on it very, very fondly. 1011 00:56:19,550 --> 00:56:22,270 I got to cook for John and Gregg and for Jay Rayner. 1012 00:56:22,270 --> 00:56:24,710 Ah, fantastic. Absolutely fantastic. 1013 00:56:25,750 --> 00:56:27,550 Mixed emotions. Mixed emotions. 1014 00:56:27,550 --> 00:56:30,190 I thought I was going to be going home. The dish wasn't up to par. 1015 00:56:30,190 --> 00:56:32,350 But it's been a fantastic experience. 1016 00:56:32,350 --> 00:56:34,670 Fantastic experience. I wouldn't change it for the world. 1017 00:56:38,950 --> 00:56:42,150 I cannot believe it. Super happy. 1018 00:56:42,150 --> 00:56:45,950 I'm shocked. I'm still gobsmacked that I'm here for the quarterfinal. 1019 00:56:47,070 --> 00:56:51,070 I'm very happy inside, but I'm just too tired to show it. 1020 00:56:52,550 --> 00:56:53,950 What a dream come true. 1021 00:56:54,910 --> 00:56:56,790 I certainly thought it might be my time, 1022 00:56:56,790 --> 00:56:59,670 so to get one of the spaces, yeah, I feel really privileged. 1023 00:57:01,710 --> 00:57:05,910 Thrilled, surprised, shocked. It's been a great day. 1024 00:57:05,910 --> 00:57:07,950 You know, what a great ending. 1025 00:57:13,030 --> 00:57:16,430 Next time, it's the quarterfinal, 1026 00:57:16,430 --> 00:57:21,590 and Bhavina, James, Thomas and Evy 1027 00:57:21,590 --> 00:57:24,830 return to face their toughest challenge yet... 1028 00:57:24,830 --> 00:57:27,670 This is one of the best things I've eaten in a long time. 1029 00:57:27,670 --> 00:57:29,990 BHAVINA: Calm down, calm down, calm down. 1030 00:57:29,990 --> 00:57:32,550 THOMAS: My hand is shaking like mad. 1031 00:57:32,550 --> 00:57:36,630 ..as they battle for a place in the semifinals. 1032 00:57:36,630 --> 00:57:38,790 I think that's absolutely fantastic.