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This week,
nine more ambitious home cooks
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have taken on the challenge
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to become this year's
MasterChef champion.
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It's going to be a tight ride.
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I'm shaking like a leaf.
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It's absolutely spot-on.
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Last time, seven earned themselves
a MasterChef apron.
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It's been a roller-coaster.
Rides have to end at some point.
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{\an8}I'd really like to keep going round
on this one, though.
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{\an8}I'm loving the competition.
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{\an8}It's the best experience
I've ever had.
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{\an8}Now that I have a little taste
of it, I want it more.
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Tonight,
they continue their quest...
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HE SIGHS
..facing two demanding challenges...
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Get it all on a plate quickly
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because you're going
to run out of time.
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..including cooking a dish
to a brief
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set by one of the country's
leading food critics.
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It's the kind of thing I adore.
I love this. Well done.
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Only the best can go through
to this week's quarterfinal.
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I think, in this group,
there is real talent.
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This is where we find out
how good they really are.
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Well done. Well done for getting
your MasterChef aprons,
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and, of course, a place
in the MasterChef competition.
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We believe we've got
some talent here. We really do.
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But we are now going to test you,
and I mean really test you.
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We are going to present you
with a MasterChef Market Challenge.
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At the end of this,
one of you will be leaving us.
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Through those doors there
is the market,
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and we have stocked it
with incredible produce
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to enable you to let
your culinary imagination run wild.
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Pick up the basket.
It's time to go shopping. To market!
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They've got some of
my favourite ingredients in there.
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They've got rabbit, John Dory,
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tuna, chicken, venison.
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There's also lovely, fresh crab.
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Now, I'll be really impressed
if somebody cooks and preps that.
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Lots of exciting products.
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If they make a sweet dish,
they've got fruits,
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they've got syrups,
they've got chocolate.
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I tell you what - for me,
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this is an opportunity
to show off a little bit.
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I'm just trying
to pull myself together a little bit
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and figure out what to make.
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{\an8}So, initially,
I thought I was going to go for
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{\an8}a Thai green curry,
until all of the chicken was gone,
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so I'm going down the sweet line.
Thinking I'm going to make
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some type of a dessert
with some type of pastry.
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I'm pretty resourceful, usually,
trying to make the best
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of what I've got around me,
so, hopefully, I'll do OK today.
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Don't ask me why I'm doing this,
but I'm going to go in for that.
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You have your ingredients.
Hopefully, you've got a plan.
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1 hour, 20 minutes to show us
your best work. Off you go.
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OK, let's get this done.
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Inspired by her mother's
Gujarati cuisine,
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31-year-old Bhavina
was the first to be awarded an apron
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with her lamb meatball curry
served in a tiffin box.
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Your sauce, your gravy
is packed full of flavour.
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{\an8}Listen, I think you've made
quite an impression on me and John.
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Well done. Thank you so much.
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My mum will be super happy
about this.
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Cooking an unknown dish
for Gregg and John,
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nervous is probably
the first emotion that comes up.
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Hopefully, I can give
my personality, my flair,
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and to show that
I deserve to be here.
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Bhavina, you absolutely delighted us
with your tiffin boxes.
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Thank you.
Delighted us in the first round.
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What are you going
to make for us now?
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Puy lentil, carrot, celery
kind of warm lentil salad.
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It's going to be spiced, as well.
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And then it's going to have
a John Dory fillet on top
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and then, like, a bit of a herb oil
as a dressing to go around it.
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Why did you pick the John Dory?
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Don't ask me why.
It was a moment of panic, I think.
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I've never filleted it before.
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Have you ever cooked
a John Dory before? No.
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Bhavina's gone for the John Dory -
an extraordinary fish.
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Ooh! Very difficult to handle.
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Nearly there. It has spikes
all around the outside.
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Ah, OK, I can see it now.
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Bhavina seems to have got there
with it... Ooh! ..which is great.
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Yes! Bhavina's got lentils.
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The vegetables, they should be soft.
They shouldn't be hard at all.
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And then she's adding
to that spices.
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I think it needs more spice.
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If it's really, really spiced
with lots of turmeric
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and lots of cumin and coriander...
I need some chilli.
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..and paprika, we're not going
to be able to taste that fish.
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Polish-born Evy has a passion
for fine dining...
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SHE HUMS
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..and sealed her place
in the competition
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with an ambitious ravioli
and langoustine bisque.
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I think it's a very good dish.
Thank you.
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This competition means a lot to me.
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I've paused my artistic career
for that.
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I want to prove that,
even at the age of nearly 40,
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you can start a new career
and you can still be successful.
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You know, the sky's the limit.
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Did you have a passion for food
when you were growing up?
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My mum, she's a really good cook.
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A very traditional Polish cook,
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so loads of stews,
dumplings, hearty soups.
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So, I got all the basics from her
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and I always helped her
in the kitchen.
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Evy's cooking us
roasted chicken thighs.
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I hope the skin's going
to be nice and crispy,
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cooked all the way through
to the bone.
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With that,
she's got fondant potatoes.
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She coloured the outside
really well.
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Then she's going to put stock
and butter in there
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and cook them long and slow.
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They need to be cooked
all the way through.
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Caramelised carrots, Swiss chard,
and then a chicken sauce.
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If she gets this right,
I'm going to be really impressed.
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I'm just worried that the thighs
won't have enough time in the oven,
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but we will see.
You don't want raw chicken, do you?
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Professional golfer James
has a love of classic cookery.
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His first dish showed potential...
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..but he wowed both judges with
his boozy sticky toffee pudding.
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It's a really confident-looking dish
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and I think, to do that
in 1 hour and 20 minutes,
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is good going. Thank you.
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Thinking on your feet in the kitchen
is quite tough.
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It's so easy
to make little mistakes.
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So, getting it perfect is hard work,
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but hopefully
it will happen at some point
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if I can stay in the competition.
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James, you're looking more relaxed
as the competition is developing.
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Are you? In your eyes, maybe.
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Bit like a swan on the water -
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calm exterior,
paddling frantically underneath.
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We know you're competitive because,
of course, you're a golfer. I am.
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Are you competitive also
with your cookery? Absolutely, yeah.
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I think everyone who cooks,
they want to bring people joy.
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It's what you do it for. So, putting
your dish in front of someone
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and them liking it
is an amazing feeling.
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James is cooking for us
crab linguine.
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He's gone into that market
and he's got himself a whole crab.
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That's pretty brave.
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So, I've prepped a crab before,
but never had to cook one.
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We'll see how that goes down.
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He's got to boil it first.
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He's got to crack open the shell.
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He's got to take out the meat.
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He's got to get the pasta
absolutely right.
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And the crab has to be ample
in that pasta.
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35 minutes have gone, everybody.
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Originally from Singapore,
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60-year-old Thomas
has lived all over the world
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working as an interior designer.
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In the last round,
his chicken curry dish
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earned him a place
in the competition.
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There is a smokiness and a heat
to your chicken.
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I'm really enjoying your flavours.
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Oh, thank God!
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{\an8}The last 30 years,
by living in different countries
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and experiencing different cultures,
it will help me to, you know,
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get closer to
the MasterChef final, I hope.
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00:09:03,949 --> 00:09:07,069
We have got tuna tartare.
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He's doing a seared piece of tuna
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with black and white sesame seeds
on the outside of it.
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And we've got a Thai-flavoured
rice vermicelli noodle salad.
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We know he likes colourful food,
we know he's travelled the world,
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therefore his food
is going to be eclectic,
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but how do they all work together?
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You've obviously had
a successful career.
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Why are you here on MasterChef?
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Well, it was on my bucket list.
I always enjoyed cooking.
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Whenever I cook something at home,
my partner always teases,
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"Is this MasterChef-worthy?"
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How do you feel about
instantly having to invent a dish
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rather than plan one?
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Usually, I go to the supermarket,
I let the ingredients inspire me,
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so I was really happy.
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This is like a kid in a candy store.
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Wine merchant Oli's passion for food
comes from his Italian heritage.
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His first-round dessert
was lacking technique,
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but he came back fighting
with his pollack and chicory dish.
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Really like the way
your fish has been cooked.
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You've seasoned it really,
really well.
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Oli, I'm just pleased to know
that you can cook.
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HE CHUCKLES
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As a cook, I don't think
I've ever followed a recipe.
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I always change things.
Like, always.
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I am very much kind of ad hoc,
inventive, trying different things.
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Maybe that will help. I don't know.
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Have you cooked with
John Dory before?
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00:10:34,989 --> 00:10:37,749
I actually haven't... So...
..so this is a bit of an experiment.
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What are you making? It's based on
a Brazilian fish and coconut stew,
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but what I've done is kind of
pulled pieces of the stew apart,
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so it's a little bit more
deconstructed, if you like.
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Then we've got
a coconut and lime reduction
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and some coconut rotis
to kind of use alongside.
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Did you say you're reducing
lime and coconut?
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Into a little sauce
with a little bit of sugar.
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Where does that come from?
Is that an invention?
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00:10:56,309 --> 00:10:58,869
Just kind of thought of it now.
THEY LAUGH
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Oli's making for us
what he calls a Brazilian fish stew,
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which he's deconstructed.
Fascinating.
200
00:11:08,869 --> 00:11:11,709
He's got a mixture of coconut milk
with onions and peppers,
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which he's stewing down.
202
00:11:13,789 --> 00:11:15,749
Coconut milk's very, very sweet.
203
00:11:15,789 --> 00:11:19,189
Peppers are really sweet.
Onions are really sweet.
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00:11:19,229 --> 00:11:22,029
I'm not quite sure how this dish
is going to come together.
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00:11:25,749 --> 00:11:28,709
Credit controller Vanessa
has been learning to cook
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00:11:28,749 --> 00:11:30,869
with her mother
since the age of three,
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00:11:30,909 --> 00:11:33,509
and showed a flair for pastry
in the first round
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00:11:33,549 --> 00:11:35,669
with a knockout pudding.
209
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I love it, Vanessa. Aw, thank you.
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How are you on inventing dishes?
Oh, it's been a challenge.
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00:11:44,829 --> 00:11:47,349
At first, I thought I was OK at it,
until I came into here,
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and there are so many ingredients
that you've got 100 things
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going through your head
at the same time.
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00:11:51,549 --> 00:11:53,109
What are you making for us, please?
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00:11:53,149 --> 00:11:56,829
Frangipane with some stewed plums
on the top.
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00:11:56,869 --> 00:11:59,629
What, just frangipane?
Frangipane inside a tart case or...?
217
00:11:59,669 --> 00:12:01,029
Hmm, if the tart comes out right,
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00:12:01,069 --> 00:12:02,869
I'm hoping there'll be
a tart case with it.
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00:12:02,909 --> 00:12:04,509
Are you unsure of this pastry?
220
00:12:04,549 --> 00:12:06,269
No, it's something
that I make at home,
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00:12:06,309 --> 00:12:08,549
but usually I have
a lot of time to rest it.
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How pushed for time
are we here, then?
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00:12:11,029 --> 00:12:13,469
It's up against the clock.
It really is.
224
00:12:13,509 --> 00:12:17,109
But I'm in the MasterChef kitchen
and I've got to go full force,
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00:12:17,149 --> 00:12:18,549
so I'm going to make sure
I get it done.
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00:12:20,589 --> 00:12:23,189
So, I just don't think that
my frangipane and tart case
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00:12:23,229 --> 00:12:25,629
is going to cook in time,
unfortunately.
228
00:12:27,029 --> 00:12:29,709
I'm going to put
some frangipane in here
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00:12:29,749 --> 00:12:32,309
and I'm going to see if it can cook.
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00:12:32,349 --> 00:12:36,189
I'm not a creative person
at all, so...
231
00:12:36,229 --> 00:12:39,749
It will just be great to see,
like, how my brain can work.
232
00:12:39,789 --> 00:12:43,069
"Can you do this?"
"I'm going to give it a good go."
233
00:12:43,109 --> 00:12:44,829
Vanessa is really panicking.
234
00:12:47,389 --> 00:12:49,629
The tart's not working,
her frangipane's not working,
235
00:12:49,669 --> 00:12:51,389
and she feels
she doesn't have a dish.
236
00:12:51,429 --> 00:12:54,349
I don't think it's my day today!
She was panicking so much,
237
00:12:54,389 --> 00:12:56,669
she actually went into the market
and got some potatoes.
238
00:12:57,989 --> 00:12:59,949
I don't know what we're going
to get from Vanessa,
239
00:12:59,989 --> 00:13:01,389
but right now, she's panicking.
240
00:13:02,909 --> 00:13:04,669
Not as I planned for it to be.
241
00:13:04,709 --> 00:13:08,589
You have 15 minutes left, everybody.
OK? 15 minutes left.
242
00:13:10,629 --> 00:13:13,869
27-year-old Jamahl
grew up in a family
243
00:13:13,909 --> 00:13:17,189
of keen Caribbean home cooks.
244
00:13:17,229 --> 00:13:19,269
After a nervous start...
245
00:13:19,309 --> 00:13:22,069
Your potatoes, in part,
aren't cooked properly.
246
00:13:23,589 --> 00:13:27,349
..he pulled it back
with his chocolate fondant.
247
00:13:27,389 --> 00:13:29,829
That's not bad, is it?
Thank you very much.
248
00:13:31,869 --> 00:13:34,469
{\an8}The MasterChef experience
isn't really like anything
249
00:13:34,509 --> 00:13:35,869
{\an8}I've experienced before.
250
00:13:37,989 --> 00:13:40,989
I'm literally going to freestyle
and just try to enjoy myself.
251
00:13:41,029 --> 00:13:42,789
And taste your food as you cook.
252
00:13:46,509 --> 00:13:48,269
How are you feeling
about this competition?
253
00:13:48,309 --> 00:13:50,149
Is it tougher than you thought
it was going to be?
254
00:13:50,189 --> 00:13:53,149
The answer to that is a big yes.
What are you making, Jamahl?
255
00:13:53,189 --> 00:13:57,229
Jerk chicken, rice and peas
with a jerk sauce and pumpkin puree.
256
00:13:57,269 --> 00:13:59,069
Why go with that? It's what I know.
257
00:13:59,109 --> 00:14:01,309
It's what we eat
growing up every day.
258
00:14:01,349 --> 00:14:04,549
I wanted to give something that has
a bit of a punch to it, so...
259
00:14:04,589 --> 00:14:06,189
And if John and I
love your dish today?
260
00:14:06,229 --> 00:14:08,949
I'll be a very happy man.
THEY LAUGH
261
00:14:10,469 --> 00:14:13,709
Jamahl's making for us jerk chicken.
262
00:14:13,749 --> 00:14:17,549
He's serving it with rice and peas.
Brilliant. That's a classic dish.
263
00:14:17,589 --> 00:14:19,589
The rice has to be cooked
very, very well,
264
00:14:19,629 --> 00:14:21,309
usually flavoured with coconut milk
265
00:14:21,349 --> 00:14:23,029
because it gives
a bit more sweetness.
266
00:14:24,229 --> 00:14:26,069
I'm hoping for one thing
and one thing only -
267
00:14:26,109 --> 00:14:28,429
I want it to be singing with spice.
268
00:14:28,469 --> 00:14:29,949
HE SIGHS
269
00:14:31,229 --> 00:14:34,789
Oh, deary me! This is hilarious.
270
00:14:37,509 --> 00:14:39,069
So far, still on track,
271
00:14:39,109 --> 00:14:41,309
until they tell me
five minutes left.
272
00:14:41,349 --> 00:14:43,949
You have five minutes,
everybody. Oh!
273
00:14:44,989 --> 00:14:46,389
It's a little bit stressful.
274
00:14:46,429 --> 00:14:49,349
Just got to make sure
I get things up on time.
275
00:14:50,549 --> 00:14:53,509
Come on! Please, please, please!
276
00:14:56,189 --> 00:14:58,789
Just two minutes.
277
00:14:58,829 --> 00:15:01,509
The rice is undercooked,
unfortunately.
278
00:15:01,549 --> 00:15:03,069
Evy, get it all on a plate quickly
279
00:15:03,109 --> 00:15:04,909
because you're going
to run out of time. Yeah.
280
00:15:17,309 --> 00:15:19,029
That's it. Time's up.
281
00:15:20,229 --> 00:15:23,749
Ooh! I'm glad that's over,
to be honest.
282
00:15:23,789 --> 00:15:25,429
I don't know if I'm happy with this.
283
00:15:27,069 --> 00:15:30,869
The rice is undercooked,
so I can't serve it, unfortunately.
284
00:15:30,909 --> 00:15:32,509
It is what it is. Do you know what?
285
00:15:32,549 --> 00:15:34,949
At this point, I'm just glad
I've got something on the plate.
286
00:15:34,989 --> 00:15:36,269
Let's just hope it's edible.
287
00:15:36,309 --> 00:15:39,029
I hope it tastes
as good as it looks.
288
00:15:39,069 --> 00:15:40,389
Thomas, please.
289
00:15:41,749 --> 00:15:45,429
First up is retired
interior designer Thomas.
290
00:15:45,469 --> 00:15:47,109
From the market ingredients,
291
00:15:47,149 --> 00:15:50,989
he's cooked pan-seared tuna
coated in sesame seeds,
292
00:15:51,029 --> 00:15:54,629
a tuna tartare
with diced pear and capers,
293
00:15:54,669 --> 00:15:57,589
and a Thai-style
vermicelli noodle salad
294
00:15:57,629 --> 00:15:59,669
topped with crispy tofu.
295
00:15:59,709 --> 00:16:01,509
Thomas, I really like
your presentation.
296
00:16:01,549 --> 00:16:03,029
I guess, as an interior designer,
297
00:16:03,069 --> 00:16:05,109
presentation's
pretty important to you.
298
00:16:12,589 --> 00:16:14,989
The tuna is lovely, just seared.
299
00:16:15,029 --> 00:16:17,389
I mean, it's gone in a hot pan
for about a second.
300
00:16:17,429 --> 00:16:18,589
Absolutely lovely.
301
00:16:18,629 --> 00:16:21,269
Your tartare,
it's got loads of chilli
302
00:16:21,309 --> 00:16:23,469
and it's got, like,
vinegar sharpness.
303
00:16:23,509 --> 00:16:25,269
It's a really clean dish.
304
00:16:25,309 --> 00:16:27,549
It feels healthy
and it feels vibrant
305
00:16:27,589 --> 00:16:28,789
and I really like it.
306
00:16:30,029 --> 00:16:32,469
Your tuna tartare
is fascinating for me -
307
00:16:32,509 --> 00:16:35,469
Worcestershire sauce and capers.
I'm really impressed.
308
00:16:35,509 --> 00:16:38,709
Your seared tuna -
I really like when I eat it with
309
00:16:38,749 --> 00:16:41,149
your little noodle salad.
You're making me smile, Thomas.
310
00:16:41,189 --> 00:16:43,189
I like your food. Thank you.
311
00:16:45,669 --> 00:16:48,189
Relief.
HE CHUCKLES
312
00:16:50,149 --> 00:16:54,189
I enjoy it with the heart pounding
the whole time.
313
00:16:56,669 --> 00:16:58,189
Jamahl, would you mind?
314
00:17:00,909 --> 00:17:04,549
Recruitment consultant Jamahl
chose chicken thighs,
315
00:17:04,589 --> 00:17:06,949
and served them in a jerk rub
316
00:17:06,989 --> 00:17:12,029
with a tomato and jerk sauce
and a coconut and pumpkin puree.
317
00:17:12,069 --> 00:17:14,669
Where's the rice and peas? I didn't
do the measurements correctly,
318
00:17:14,709 --> 00:17:16,669
so it's undercooked
so it can't go on the plate.
319
00:17:16,709 --> 00:17:19,149
For some reason, you were cooking
about 30 kilos of rice.
320
00:17:19,189 --> 00:17:20,589
I've cooked way too much rice.
321
00:17:20,629 --> 00:17:22,269
I did it to a recipe
that I know well,
322
00:17:22,309 --> 00:17:24,349
like, the way that we do it
for the family at home.
323
00:17:24,389 --> 00:17:26,509
The MasterChef kitchen
gets you doing silly things.
324
00:17:37,909 --> 00:17:39,949
You haven't boned out
the chicken very well.
325
00:17:39,989 --> 00:17:42,429
We've still got gristle running
through it, which is a shame.
326
00:17:42,469 --> 00:17:44,349
Your jerk sauce is delicious.
327
00:17:44,389 --> 00:17:46,349
It's got a lovely amount
of chilli heat
328
00:17:46,389 --> 00:17:47,669
from that Scotch bonnet,
329
00:17:47,709 --> 00:17:50,629
and then you matched that with
that pumpkin puree with the coconut.
330
00:17:50,669 --> 00:17:51,709
That's great.
331
00:17:52,909 --> 00:17:55,869
Your chicken thigh is cooked nicely.
It hasn't dried.
332
00:17:55,909 --> 00:17:59,269
And I really like the flavours
of the two sauces you're giving me.
333
00:18:00,429 --> 00:18:04,229
That chicken skin,
I would like crispier, please. Yeah.
334
00:18:04,269 --> 00:18:06,269
And I think it's a real shame
about the rice.
335
00:18:11,229 --> 00:18:13,589
I think the comments
were what I expected...
336
00:18:14,749 --> 00:18:16,349
..but you've got to get
the full dish up
337
00:18:16,389 --> 00:18:17,829
regardless of the good comments.
338
00:18:19,109 --> 00:18:25,389
Inspired by a Brazilian fish stew,
wine merchant Oli has made John Dory
339
00:18:25,429 --> 00:18:29,269
with tomato, pepper and onion
cooked in coconut milk,
340
00:18:29,309 --> 00:18:33,469
a lime cream reduction
and coconut rotis.
341
00:18:33,509 --> 00:18:35,509
It doesn't look great.
Yeah, if I'm honest,
342
00:18:35,549 --> 00:18:38,189
I would have wanted the presentation
to be better than it is.
343
00:18:46,069 --> 00:18:48,109
You've never filleted
a John Dory before.
344
00:18:48,149 --> 00:18:49,749
You've never cooked
a John Dory before.
345
00:18:49,789 --> 00:18:52,629
The flesh is cooked really,
really nicely. It falls apart.
346
00:18:52,669 --> 00:18:54,429
It's lovely.
347
00:18:54,469 --> 00:18:57,869
The rest of it, I'm not a fan of.
I'm really sorry, Oli. OK.
348
00:18:57,909 --> 00:19:00,829
I find that mound
of red peppers and onions
349
00:19:00,869 --> 00:19:03,149
inside the coconut milk
is not appealing.
350
00:19:03,189 --> 00:19:06,389
I've got sweet peppers,
sweet onions, sweet coconut milk,
351
00:19:06,429 --> 00:19:08,029
and nothing in there which is sharp.
352
00:19:08,069 --> 00:19:11,189
Your coconut roti - they're not
quite cooked in the centre.
353
00:19:11,229 --> 00:19:13,189
You've deconstructed this stew.
354
00:19:13,229 --> 00:19:15,389
I don't think it's done it
any favours at all.
355
00:19:16,949 --> 00:19:19,229
I don't think
the lime reduction thing works.
356
00:19:19,269 --> 00:19:21,869
It's just dissolving
in loads and loads of butter.
357
00:19:21,909 --> 00:19:23,509
Your fish is really lovely.
358
00:19:23,549 --> 00:19:26,909
It deserves to be
on a better-looking plate. Yeah.
359
00:19:29,789 --> 00:19:32,469
Pretty disappointed.
I'm not pleased with the dish.
360
00:19:32,509 --> 00:19:34,909
It's far short of what
I'm capable of doing,
361
00:19:34,949 --> 00:19:36,869
so I've let myself down a bit,
which is a shame.
362
00:19:40,989 --> 00:19:44,789
Professional golfer James
has served crab linguine
363
00:19:44,829 --> 00:19:48,229
with garlic, spinach and baby leeks.
364
00:19:53,909 --> 00:19:57,309
It's a ludicrously
simple-looking dish,
365
00:19:57,349 --> 00:19:59,269
but, of course,
you have prepped the whole crab,
366
00:19:59,309 --> 00:20:00,949
you have made fresh pasta.
367
00:20:00,989 --> 00:20:02,909
Your pasta is perfect.
368
00:20:02,949 --> 00:20:06,349
It's cooked really, really well.
The crab meat is sweet.
369
00:20:06,389 --> 00:20:08,469
There's the hint of chilli
in there, as well.
370
00:20:08,509 --> 00:20:12,229
There's not a single little bit
of bone or cartilage in that crab.
371
00:20:12,269 --> 00:20:13,989
It's a nice dish. Well done.
372
00:20:15,909 --> 00:20:19,029
I love the fact that you've got
the leek and the chilli and the crab
373
00:20:19,069 --> 00:20:21,669
all running through
every single strand of the pasta.
374
00:20:21,709 --> 00:20:25,269
Nice bit of white wine in there
for a bit of acidity, as well.
375
00:20:25,309 --> 00:20:28,069
As an invention test, James,
I think you've done a great job.
376
00:20:31,549 --> 00:20:34,549
There's nowhere to really hide.
It's either going to be half-decent
377
00:20:34,589 --> 00:20:36,589
or it's going to be
an absolute disaster,
378
00:20:36,629 --> 00:20:39,149
so I'm just happy that
it wasn't an absolute disaster.
379
00:20:45,749 --> 00:20:49,389
Artist Evy's dish
is roasted chicken thighs
380
00:20:49,429 --> 00:20:53,509
with fondant potato,
butternut squash puree,
381
00:20:53,549 --> 00:20:56,829
roasted shallot,
buttered carrots and chard,
382
00:20:56,869 --> 00:20:58,949
and a chicken sauce.
383
00:21:00,429 --> 00:21:03,389
That's a really elegant,
nice-looking plate.
384
00:21:11,429 --> 00:21:15,509
The chicken, it's really nice -
crispy skin, seasoned on the top.
385
00:21:15,549 --> 00:21:18,149
Your puree is smooth and sweet.
386
00:21:18,189 --> 00:21:20,869
Your chard is soft,
like good spinach.
387
00:21:20,909 --> 00:21:22,509
In a limited amount of time,
388
00:21:22,549 --> 00:21:24,709
you have made
a really flavoursome sauce.
389
00:21:25,989 --> 00:21:28,789
Your chicken sauce is delicious,
390
00:21:28,829 --> 00:21:30,829
but there's an issue
with your fondant potato -
391
00:21:30,869 --> 00:21:32,869
it's not cooked all the way through.
392
00:21:33,909 --> 00:21:36,509
You have knowledge
and you have skill.
393
00:21:36,549 --> 00:21:39,349
You have got to eradicate
the silly mistakes.
394
00:21:40,629 --> 00:21:42,189
SHE SIGHS
I'm gutted.
395
00:21:42,229 --> 00:21:44,229
When I plated the dish,
all the elements,
396
00:21:44,269 --> 00:21:47,469
I thought they were all cooked
to the standard I wanted.
397
00:21:47,509 --> 00:21:50,149
Obviously, it turned out
that they were not.
398
00:21:52,589 --> 00:21:54,389
Bhavina, could you please?
399
00:21:57,389 --> 00:22:01,229
Marketing professional Bhavina
chose John Dory
400
00:22:01,269 --> 00:22:03,749
and served it on spiced lentils
401
00:22:03,789 --> 00:22:07,149
with carrots, celery,
onions and garlic,
402
00:22:07,189 --> 00:22:08,789
and a coriander oil.
403
00:22:15,309 --> 00:22:18,309
Perhaps you could have
cooked the fish a little less
404
00:22:18,349 --> 00:22:20,389
and your vegetables a lot more.
405
00:22:20,429 --> 00:22:22,589
Those vegetables
are still really crunchy.
406
00:22:22,629 --> 00:22:24,269
I like the heat, I like the spicing,
407
00:22:24,309 --> 00:22:27,109
but there's way too much garlic
in there for me.
408
00:22:27,149 --> 00:22:30,309
I think the age of vampires is over,
409
00:22:30,349 --> 00:22:33,269
and you can pull back
just a little bit. Yeah.
410
00:22:34,829 --> 00:22:38,069
Never have you prepared or cooked
a bit of John Dory before.
411
00:22:38,109 --> 00:22:39,669
You prepared it pretty well.
412
00:22:39,709 --> 00:22:41,509
The lentils are cooked really,
really nicely.
413
00:22:41,549 --> 00:22:44,469
The vegetables amongst them are not.
This is what I call a...
414
00:22:44,509 --> 00:22:47,189
HE GROANS
..dish. I know.
415
00:22:50,069 --> 00:22:53,469
Bit gutted, to be honest.
I think it wasn't my best,
416
00:22:53,509 --> 00:22:56,589
and it shows in the dish,
but it is what it is.
417
00:23:00,589 --> 00:23:03,629
Finally,
it's credit controller Vanessa.
418
00:23:03,669 --> 00:23:06,469
She's made plums stewed in orange
419
00:23:06,509 --> 00:23:11,789
on an almond frangipane
with flaky pastry and cream.
420
00:23:11,829 --> 00:23:14,669
We know you got yourself
in a real panic.
421
00:23:14,709 --> 00:23:16,909
It's supposed to be
a frangipane tart
422
00:23:16,949 --> 00:23:18,269
with some stewed plums.
423
00:23:18,309 --> 00:23:20,109
You were going to give up
a couple of times,
424
00:23:20,149 --> 00:23:21,829
and I'm glad you didn't. OK.
425
00:23:27,029 --> 00:23:29,909
We have stewed plums with orange,
which is a slight sweetness,
426
00:23:29,949 --> 00:23:33,109
and then it finishes
like a glass of red wine.
427
00:23:33,149 --> 00:23:36,949
You have an almond,
light frangipane here
428
00:23:36,989 --> 00:23:39,789
that's now the texture of a muffin.
429
00:23:39,829 --> 00:23:43,269
We have some very, very lovely,
vanilla-flavoured whipped cream
430
00:23:43,309 --> 00:23:46,389
and pastry that's now a crumb.
431
00:23:46,429 --> 00:23:49,909
It's shocking to look at.
It tastes good.
432
00:23:51,349 --> 00:23:53,189
What you have on this plate
433
00:23:53,229 --> 00:23:57,069
are the flavours of
a plum frangipane tart
434
00:23:57,109 --> 00:23:58,429
with really lovely cream.
435
00:23:58,469 --> 00:24:00,709
You knew the recipe
for a frangipane.
436
00:24:00,749 --> 00:24:02,789
You knew the recipe
for a pastry case.
437
00:24:02,829 --> 00:24:05,789
You got really good flavouring
in the plums with orange.
438
00:24:05,829 --> 00:24:07,789
You've got all these things
in your head.
439
00:24:07,829 --> 00:24:10,509
Just calm yourself down
and believe in yourself.
440
00:24:14,189 --> 00:24:16,869
Under the pressure today,
I completely crumbled,
441
00:24:16,909 --> 00:24:19,909
like my tart case.
That's what happened.
442
00:24:19,949 --> 00:24:22,269
I've learned something new
about myself.
443
00:24:22,309 --> 00:24:24,509
I didn't realise
I panic this much in the kitchen
444
00:24:24,549 --> 00:24:27,229
because I'm not like this
at home at all,
445
00:24:27,269 --> 00:24:29,589
but it is what it is.
446
00:24:33,669 --> 00:24:36,149
I think there's a couple
who got very, very nervy
447
00:24:36,189 --> 00:24:37,789
with the invention test.
448
00:24:39,749 --> 00:24:41,749
I tell you what -
it got a bit wobbly at times.
449
00:24:43,429 --> 00:24:44,829
Some of them got a little panicky.
450
00:24:44,869 --> 00:24:46,589
How do you feel coming out of that?
451
00:24:46,629 --> 00:24:48,789
Stressful. Very stressful, right?
452
00:24:48,829 --> 00:24:51,309
I would call it brutal.
Today was actually brutal.
453
00:24:51,349 --> 00:24:54,149
I was running back and forth
to the market at least four times.
454
00:24:54,189 --> 00:24:55,789
Was that to pick up more rice?
455
00:24:55,829 --> 00:24:58,109
To pick up more rice.
To pick up more rice.
456
00:24:59,869 --> 00:25:03,509
The contestant that didn't make
any mistakes at all was James.
457
00:25:03,549 --> 00:25:05,869
Cos that's not easy to do -
making your own pasta,
458
00:25:05,909 --> 00:25:07,429
taking a whole crab.
459
00:25:07,469 --> 00:25:09,909
That was a good dish,
a very simple-looking dish,
460
00:25:09,949 --> 00:25:12,029
but, to me,
that smacks of confidence.
461
00:25:13,389 --> 00:25:14,869
Evy's chicken, for me, was great.
462
00:25:14,909 --> 00:25:17,149
Crispy skin.
The sauce was stupendous.
463
00:25:17,189 --> 00:25:20,109
The only mistake I had on the plate
was that fondant potato.
464
00:25:20,149 --> 00:25:21,589
But I think she's a great cook.
465
00:25:23,029 --> 00:25:24,509
I think that Thomas did really well.
466
00:25:24,549 --> 00:25:27,069
We got a tartare,
which he flavoured with the capers
467
00:25:27,109 --> 00:25:28,989
and a little bit of chilli
running through it.
468
00:25:29,029 --> 00:25:31,309
We had a noodle salad
which was sweet, sour,
469
00:25:31,349 --> 00:25:33,029
salty and hot. Great!
470
00:25:33,069 --> 00:25:37,229
He's got a style of his own,
good flavours, and I liked it.
471
00:25:38,469 --> 00:25:41,509
Jamahl - I know his rice
didn't cook right,
472
00:25:41,549 --> 00:25:43,669
but the rest of it, I thought,
was delicious.
473
00:25:43,709 --> 00:25:45,149
We had a thigh of chicken,
474
00:25:45,189 --> 00:25:47,149
which was seasoned really,
really nicely,
475
00:25:47,189 --> 00:25:49,469
with a fantastic jerk sauce
476
00:25:49,509 --> 00:25:52,229
and a wonderful pumpkin puree,
which was beautifully spiced.
477
00:25:53,709 --> 00:25:57,309
So, right now, what we've got,
we've got Evy, James,
478
00:25:57,349 --> 00:25:59,789
Thomas and Jamahl going through.
479
00:25:59,829 --> 00:26:05,429
That now leaves us with Bhavina,
Vanessa and Oli to talk about.
480
00:26:06,709 --> 00:26:09,309
Oli gave us John Dory,
which was cooked nicely.
481
00:26:09,349 --> 00:26:11,309
The rest of the dish, Gregg,
I'm really sorry,
482
00:26:11,349 --> 00:26:13,229
I did not like at all.
483
00:26:13,269 --> 00:26:15,189
I'm disappointed with Bhavina.
484
00:26:15,229 --> 00:26:17,469
The fish was on the edge
of being overcooked.
485
00:26:17,509 --> 00:26:19,989
The lentils themselves
were really well cooked,
486
00:26:20,029 --> 00:26:23,589
but the vegetables weren't,
and there was too much garlic.
487
00:26:24,749 --> 00:26:27,029
Vanessa got herself
in a real pickle,
488
00:26:27,069 --> 00:26:29,829
but, actually, the flavours on
the plate that she presented to us
489
00:26:29,869 --> 00:26:32,909
were the flavours of
a plum and frangipane tart
490
00:26:32,949 --> 00:26:34,589
with a lovely vanilla cream.
491
00:26:34,629 --> 00:26:36,309
The frustrating bit is that
492
00:26:36,349 --> 00:26:38,189
it didn't look the way
it should have looked.
493
00:26:42,269 --> 00:26:44,429
The pressure definitely got to me.
494
00:26:45,709 --> 00:26:49,229
Had I stayed calm,
I think I would have managed it OK.
495
00:26:50,389 --> 00:26:53,189
I think I never want to do
a Market Challenge ever again.
496
00:26:53,229 --> 00:26:56,629
It's just gutting that it wasn't
as good as I thought it could be.
497
00:26:58,389 --> 00:27:00,389
It was too risky,
it was a bit strange,
498
00:27:00,429 --> 00:27:02,429
and, you know,
perhaps I'll live to regret it,
499
00:27:02,469 --> 00:27:03,949
but it's just one of those things.
500
00:27:14,949 --> 00:27:17,389
As we said at the start of this,
501
00:27:17,429 --> 00:27:19,189
six of you will go through
to the next round.
502
00:27:20,549 --> 00:27:23,229
And that does mean, sadly, one of
you will be leaving the competition.
503
00:27:25,509 --> 00:27:29,669
We have made our decision.
The person leaving us...
504
00:27:40,149 --> 00:27:41,549
..is Oli.
505
00:27:43,389 --> 00:27:46,589
Oli, thank you very much indeed.
You've had a good competition.
506
00:27:46,629 --> 00:27:48,509
Thanks for all your hard work.
507
00:27:48,549 --> 00:27:51,229
Nice to meet you, Oli.
Thanks, Oli. Thank you.
508
00:27:56,109 --> 00:28:00,389
I feel disappointed, sad, gutted.
I feel like I let myself down.
509
00:28:00,429 --> 00:28:03,429
The MasterChef kitchen,
it just can get the better of you,
510
00:28:03,469 --> 00:28:04,949
and it got the better of me today.
511
00:28:08,069 --> 00:28:09,949
Well done, you six.
512
00:28:09,989 --> 00:28:12,629
We'll see you in the next round.
We have got a cracker for you.
513
00:28:12,669 --> 00:28:14,229
CHEERING
514
00:28:14,269 --> 00:28:17,269
I made it through
by the skin of my teeth,
515
00:28:17,309 --> 00:28:19,509
so I'm gobsmacked
that I'm still here.
516
00:28:21,589 --> 00:28:25,549
This challenge was intense,
517
00:28:25,589 --> 00:28:28,469
but I have definitely used up
one of my lives, that's for sure.
518
00:28:30,789 --> 00:28:33,509
It'd be nice to keep the momentum
going. Anything can happen.
519
00:28:33,549 --> 00:28:36,389
I think you've just got to take it
one dish at a time.
520
00:28:36,429 --> 00:28:39,749
I'm so thrilled to be here and
I can't wait for the next challenge.
521
00:28:52,509 --> 00:28:54,869
Six amateur cooks,
one big challenge
522
00:28:54,909 --> 00:28:57,309
before we decide on
our four quarterfinalists.
523
00:28:57,349 --> 00:28:59,309
That means they're going
to have to really fight
524
00:28:59,349 --> 00:29:00,909
for their place in the competition.
525
00:29:00,949 --> 00:29:03,189
I feel a lot calmer today
than I have any other day,
526
00:29:03,229 --> 00:29:04,989
so I'm just going to go in there
and enjoy it.
527
00:29:05,029 --> 00:29:08,989
That's all I can do now. I'm here.
Let me just show them what I can do.
528
00:29:12,189 --> 00:29:16,789
The last challenge and the comments
kind of broke me a little,
529
00:29:16,829 --> 00:29:21,069
but I can cook - I know I can cook -
so let's see what happens today.
530
00:29:22,389 --> 00:29:24,309
I'm confident going into this round.
531
00:29:25,389 --> 00:29:28,069
Hopefully, I'm becoming
a little known for flavour,
532
00:29:28,109 --> 00:29:29,949
so I want to keep riding that wave.
533
00:29:45,469 --> 00:29:48,669
Welcome back.
The competition is hotting up.
534
00:29:48,709 --> 00:29:50,949
This is a big challenge.
535
00:29:50,989 --> 00:29:53,869
You are now cooking
for a place in a quarterfinal.
536
00:29:55,429 --> 00:29:59,309
You have all been given
a very specific brief,
537
00:29:59,349 --> 00:30:04,509
and that brief was set
by a famous restaurant critic.
538
00:30:04,549 --> 00:30:07,509
Ladies and gentlemen,
can I now introduce you
539
00:30:07,549 --> 00:30:09,629
to Jay Rayner?
540
00:30:11,549 --> 00:30:13,709
SHE MOUTHS SILENTLY
541
00:30:15,549 --> 00:30:18,309
Hello, chaps. Welcome, Jay.
542
00:30:18,349 --> 00:30:20,389
Hello, contestants.
Lovely to see you all.
543
00:30:22,469 --> 00:30:25,469
So, the brief I've set you
is to cook me a dish
544
00:30:25,509 --> 00:30:28,309
which makes rice the star.
545
00:30:28,349 --> 00:30:30,589
There are rice traditions
546
00:30:30,629 --> 00:30:33,389
in almost every culinary culture
on the planet.
547
00:30:33,429 --> 00:30:36,069
You have the whole world
at your disposal.
548
00:30:36,109 --> 00:30:39,469
But to get it right
takes a lot of skill,
549
00:30:39,509 --> 00:30:42,749
and why else are you in this kitchen
other than to show us your skill?
550
00:30:44,389 --> 00:30:46,589
Ladies and gentlemen,
you know what you've got to do.
551
00:30:46,629 --> 00:30:48,669
You've got 1 hour and 30 minutes.
552
00:30:48,709 --> 00:30:52,469
At the end of this, two of you
will be going home. Let's cook.
553
00:30:54,149 --> 00:30:55,749
Ah!
554
00:30:58,869 --> 00:31:01,429
This sounds like
a really simple brief.
555
00:31:01,469 --> 00:31:03,629
Rice? That's a staple.
556
00:31:03,669 --> 00:31:05,869
But if you get it wrong,
557
00:31:05,909 --> 00:31:08,109
what you end up with
is a big, gluey mess.
558
00:31:09,589 --> 00:31:11,509
One of the intriguing things
about rice is
559
00:31:11,549 --> 00:31:13,589
it can be used in sweet dishes.
560
00:31:13,629 --> 00:31:16,469
There are so many ways
to go with this,
561
00:31:16,509 --> 00:31:18,669
and there's nowhere to hide with it.
562
00:31:18,709 --> 00:31:22,109
One of the things I particularly
like about amateur MasterChef
563
00:31:22,149 --> 00:31:24,469
is that they really are bringing
564
00:31:24,509 --> 00:31:26,389
their own cultures
from their own kitchens.
565
00:31:26,429 --> 00:31:29,669
There are so many
diverse rice cultures to pull on,
566
00:31:29,709 --> 00:31:31,869
and I want them to express
a bit of their own stories.
567
00:31:33,549 --> 00:31:36,229
Why do you have to get me
when I'm crying with an onion?
568
00:31:39,749 --> 00:31:41,589
Rice is definitely
a strength of mine.
569
00:31:41,629 --> 00:31:43,469
I know the tips and tricks
that my mum gave me,
570
00:31:43,509 --> 00:31:45,149
so, hopefully,
they're going to do me well.
571
00:31:45,189 --> 00:31:48,509
I might eat my words
after this challenge, but who knows?
572
00:31:48,549 --> 00:31:51,389
I'm going to hope that
rice is my strength.
573
00:31:53,069 --> 00:31:55,429
How did you feel
when you saw the brief?
574
00:31:55,469 --> 00:31:58,229
Coming from Indian cuisine,
rice is a staple. Of course.
575
00:31:58,269 --> 00:32:00,389
So, there were so many dishes
running through my head,
576
00:32:00,429 --> 00:32:02,749
so I thought it was more difficult,
actually, the brief.
577
00:32:02,789 --> 00:32:04,989
So, what did you alight upon?
What are you cooking today?
578
00:32:05,029 --> 00:32:07,429
Sticky rice balls
in a tamarind rasam broth,
579
00:32:07,469 --> 00:32:10,869
so bringing in some South Indian
cookery and flavours.
580
00:32:10,909 --> 00:32:13,029
Your family aren't from
the south of India.
581
00:32:13,069 --> 00:32:15,949
No. They're from Gujarat. Yes.
So, where did you learn this?
582
00:32:15,989 --> 00:32:19,389
So, it was just a bit of giving you
a different flavour of India,
583
00:32:19,429 --> 00:32:20,789
which is why I did it,
584
00:32:20,829 --> 00:32:22,549
and just to push myself
a little bit more
585
00:32:22,589 --> 00:32:24,509
and give you something
slightly different,
586
00:32:24,549 --> 00:32:26,509
and hopefully
it is tasty enough for you.
587
00:32:26,549 --> 00:32:29,949
Just do your best and feed me.
No pressure.
588
00:32:35,509 --> 00:32:38,189
Bhavina's cooked jasmine rice -
long-grain rice -
589
00:32:38,229 --> 00:32:40,549
but hasn't washed it,
so there's loads of starch in it
590
00:32:40,589 --> 00:32:42,389
cos she wants those rice balls
to be sticky,
591
00:32:42,429 --> 00:32:43,829
so that, once the rice is cooled,
592
00:32:43,869 --> 00:32:45,509
she can actually
roll it into a ball.
593
00:32:47,509 --> 00:32:50,429
There are a number of things that
could go wrong with Bhavina's dish.
594
00:32:50,469 --> 00:32:52,909
The broth could
completely overwhelm the rice.
595
00:32:52,949 --> 00:32:55,149
The broth, I just need
to balance slightly.
596
00:32:55,189 --> 00:32:57,789
It's a little bit too sour
at the moment.
597
00:32:57,829 --> 00:33:00,749
The rice balls could just completely
fall apart in the broth...
598
00:33:00,789 --> 00:33:03,229
Trying to roll as fast as I can.
SHE LAUGHS
599
00:33:03,269 --> 00:33:06,949
..and then this lovely idea actually
just becomes a mess of stuff.
600
00:33:09,909 --> 00:33:13,029
My dish is really simple
and really delicate.
601
00:33:13,069 --> 00:33:15,189
Doesn't have anything punchy in it.
602
00:33:17,549 --> 00:33:21,149
So, I'm worried that
it could be too simple.
603
00:33:21,189 --> 00:33:22,389
Well, we'll see.
604
00:33:24,749 --> 00:33:29,069
I am making rice-stuffed
Tiger green tomatoes...
605
00:33:29,109 --> 00:33:31,909
OK. ..and I'm serving it
with tomato consomme
606
00:33:31,949 --> 00:33:33,269
and a Parmesan crisp.
607
00:33:33,309 --> 00:33:36,029
What's going into that stuffing?
It can't just be the rice. Yes.
608
00:33:36,069 --> 00:33:40,749
So, I have rice, onion, garlic,
pepper, courgette, lots of parsley,
609
00:33:40,789 --> 00:33:44,109
and a bit of Parmesan to give it,
like, a saltiness.
610
00:33:44,149 --> 00:33:46,149
Did your mum cook rice
when you were growing up?
611
00:33:46,189 --> 00:33:47,869
Yes, we had lots of rice at home.
612
00:33:47,909 --> 00:33:50,149
We had lots of tomato soups
with rice.
613
00:33:50,189 --> 00:33:53,669
Like, in Poland, we put rice
in loads of different soups.
614
00:33:53,709 --> 00:33:55,269
Well, you've set yourself
a lot of work
615
00:33:55,309 --> 00:33:58,749
and I'll be fascinated
to see what you come up with.
Well, I hope you like it. So do I!
616
00:34:03,229 --> 00:34:04,389
Evy's fascinating.
617
00:34:04,429 --> 00:34:07,349
Her dish is centred around
a tomato and rice.
618
00:34:07,389 --> 00:34:10,629
She's going to take that tomato,
she's going to hollow it all out,
619
00:34:10,669 --> 00:34:12,789
and then she's going
to fill it with cooked rice,
620
00:34:12,829 --> 00:34:14,989
which is flavoured with
lots and lots of vegetables,
621
00:34:15,029 --> 00:34:16,349
and bake it in the oven.
622
00:34:17,909 --> 00:34:19,749
She's going to sit
that stuffed tomato
623
00:34:19,789 --> 00:34:21,269
inside a tomato consomme.
624
00:34:21,309 --> 00:34:24,349
Now, consomme means
it's got to be completely clear,
625
00:34:24,389 --> 00:34:27,189
and she's got to have it tasting
of tomatoes, not just of water.
626
00:34:28,869 --> 00:34:31,309
I think I'm definitely
pushing myself in this dish
627
00:34:31,349 --> 00:34:32,509
with a tomato consomme.
628
00:34:33,909 --> 00:34:37,229
If it's not clear,
it's not a consomme. It's a soup.
629
00:34:37,269 --> 00:34:38,909
What I'll be looking for
in Evy's dish
630
00:34:38,949 --> 00:34:41,789
is some real flavour to the rice.
631
00:34:41,829 --> 00:34:43,229
Everything else around it
632
00:34:43,269 --> 00:34:45,669
should be the pedestal
upon which that stands.
633
00:34:49,229 --> 00:34:51,589
Jamahl is making
a three-mushroom risotto.
634
00:34:51,629 --> 00:34:52,989
Right, let's go.
635
00:34:53,029 --> 00:34:56,429
Risotto, it's a short-grain rice
which is cooked with stock.
636
00:34:57,629 --> 00:35:00,309
You feed it with moisture
a little bit at a time.
637
00:35:00,349 --> 00:35:02,869
It means you get a lovely,
creamy sauce
638
00:35:02,909 --> 00:35:04,349
that goes with that rice.
639
00:35:04,389 --> 00:35:05,749
Not bad. Not bad.
640
00:35:05,789 --> 00:35:09,669
With that, we've got polenta chips.
Odd combination.
641
00:35:09,709 --> 00:35:11,669
We've got asparagus
and a Parmesan crisp.
642
00:35:13,109 --> 00:35:15,109
I hope it's not too many flavours
going on the plate.
643
00:35:17,389 --> 00:35:19,189
In the last round,
644
00:35:19,229 --> 00:35:22,949
Jamahl failed to serve us
a pot of rice.
645
00:35:22,989 --> 00:35:24,469
JAY:Oh! Yes, sir.
646
00:35:24,509 --> 00:35:27,509
THEY LAUGH
647
00:35:27,549 --> 00:35:29,549
So, when you saw this brief,
did you think,
648
00:35:29,589 --> 00:35:31,549
"Oh, no, here we go again"?
HE LAUGHS
649
00:35:31,589 --> 00:35:34,229
I'll also make sure I don't cook
for my whole family this time,
650
00:35:34,269 --> 00:35:35,829
cos I cooked way too much rice.
651
00:35:35,869 --> 00:35:39,269
How much pressure are you under now
with that rice?
652
00:35:39,309 --> 00:35:41,109
HE LAUGHS
653
00:35:41,149 --> 00:35:44,989
Yeah, I'm only using 300g -
100g for each person - so...
654
00:35:45,029 --> 00:35:47,589
Jamahl, have you seen
the size of me?
655
00:35:47,629 --> 00:35:49,309
I hope it's going to fill you up.
656
00:35:52,949 --> 00:35:56,749
I'm sure all three of them
have tasted hundreds of risottos,
657
00:35:56,789 --> 00:35:58,949
and I think, if they can appreciate
the whole dish,
658
00:35:58,989 --> 00:36:02,029
how it complements
the centrepiece of the rice,
659
00:36:02,069 --> 00:36:03,989
I'll be very, very happy.
660
00:36:05,629 --> 00:36:08,149
I was hoping that
somebody would do a risotto today
661
00:36:08,189 --> 00:36:09,869
and Jamahl is doing a risotto.
662
00:36:11,429 --> 00:36:16,029
I'm a little baffled by
everything else that's going on.
663
00:36:16,069 --> 00:36:19,109
I'd have been very happy
if someone had simply said,
664
00:36:19,149 --> 00:36:21,669
"Here is a perfect bowl of risotto."
665
00:36:21,709 --> 00:36:24,389
Jamahl seems to be lacking
a slight confidence
666
00:36:24,429 --> 00:36:26,149
in that standing up for itself.
667
00:36:31,429 --> 00:36:33,509
You've got one hour to go.
668
00:36:36,229 --> 00:36:38,389
The reason why
I've chosen this dish?
669
00:36:38,429 --> 00:36:42,549
Because my father used to cook it
for us when we were little,
670
00:36:42,589 --> 00:36:46,549
so there's a lot of
childhood memory in this.
671
00:36:48,509 --> 00:36:50,789
Thomas, first of all,
is going to take a chicken carcass
672
00:36:50,829 --> 00:36:52,549
and duck fat,
673
00:36:52,589 --> 00:36:55,269
cook a load of vegetables,
sweet potatoes and yam,
674
00:36:55,309 --> 00:36:56,669
with some spices.
675
00:36:56,709 --> 00:36:59,309
He's going to toast the rice with
those vegetables and the duck fat.
676
00:37:00,589 --> 00:37:03,669
Then he's going to add to that
fish sauce,
677
00:37:03,709 --> 00:37:05,269
chilli and chicken stock.
678
00:37:05,309 --> 00:37:08,069
We've also got pork belly,
which he's going to braise.
679
00:37:08,109 --> 00:37:10,469
The juice that comes out of that
will become the sauce.
680
00:37:12,149 --> 00:37:14,149
I'm really, really excited
about this dish.
681
00:37:17,229 --> 00:37:19,829
Does it mean a lot to you
to cook a dish like this?
682
00:37:19,869 --> 00:37:21,869
Yes, this is
the most appropriate brief
683
00:37:21,909 --> 00:37:24,829
for me to bring this dish
in honour of my father.
684
00:37:24,869 --> 00:37:27,149
Sometimes, we do have this at home,
685
00:37:27,189 --> 00:37:30,389
but I'm glamorising
the whole dish today.
686
00:37:30,429 --> 00:37:32,189
I mean, obviously,
I'm a glamorous man,
687
00:37:32,229 --> 00:37:34,709
so that's thrilling for me.
Well, then we are there.
688
00:37:38,589 --> 00:37:43,109
I'm bringing a piece of China
to the table today.
689
00:37:43,149 --> 00:37:46,629
And if they don't like Chinese food,
I'll be doomed.
690
00:37:46,669 --> 00:37:48,149
HE LAUGHS
691
00:37:50,069 --> 00:37:52,909
There is absolutely no doubt
that Thomas is right on the brief.
692
00:37:55,029 --> 00:37:58,309
I feel extremely confident
and excited in what he's doing.
693
00:38:00,789 --> 00:38:02,789
So far, so good.
Don't want to speak too soon,
694
00:38:02,829 --> 00:38:05,469
cos the last moment's when
I go crazy and ruin everything.
695
00:38:06,629 --> 00:38:10,629
Vanessa's making us a dessert
inspired by a classic Iranian rice.
696
00:38:10,669 --> 00:38:13,469
We're getting a rice pudding,
which is flavoured with saffron,
697
00:38:13,509 --> 00:38:15,669
pistachio nuts and cardamom.
Fantastic.
698
00:38:16,749 --> 00:38:19,149
And then she's serving that
with a barberry pie.
699
00:38:19,189 --> 00:38:21,669
Barberry are small little berries,
700
00:38:21,709 --> 00:38:24,029
which are really quite sharp
and quite sour.
701
00:38:25,109 --> 00:38:28,109
It's risky because of the flavours
that are in it.
702
00:38:28,149 --> 00:38:30,949
I'm using saffron,
which, if I use too much,
703
00:38:30,989 --> 00:38:33,149
it's going to taste like medicine.
704
00:38:33,189 --> 00:38:34,469
I'm using rose water.
705
00:38:34,509 --> 00:38:36,829
If I put too much in,
you're going to have perfume.
706
00:38:36,869 --> 00:38:37,989
I'm using cardamom.
707
00:38:38,029 --> 00:38:40,269
If I put too much,
it's going to overpower the dish.
708
00:38:40,309 --> 00:38:41,589
So, you need to smell it,
709
00:38:41,629 --> 00:38:43,669
you need to see it,
you need to taste it.
710
00:38:45,189 --> 00:38:47,589
But you can't have
one overpowering the other,
711
00:38:47,629 --> 00:38:49,509
and that's the difficult part.
712
00:38:53,709 --> 00:38:55,109
When you saw this brief,
713
00:38:55,149 --> 00:38:59,509
were you terrified by it,
excited by it?
714
00:38:59,549 --> 00:39:01,429
A mixture of the two, really.
715
00:39:01,469 --> 00:39:03,629
I love to eat rice.
I have it most days.
716
00:39:03,669 --> 00:39:06,229
But it's usually with something
and not the main component.
717
00:39:06,269 --> 00:39:10,109
Are you OK with pastry today?
I hope so. We'll find out soon!
718
00:39:10,149 --> 00:39:12,589
We had a bit of a pastry meltdown
in the last round.
719
00:39:12,629 --> 00:39:14,589
JAY:Oh! Yes.
720
00:39:14,629 --> 00:39:16,229
But that's in the past, isn't it?
721
00:39:16,269 --> 00:39:19,669
Right. Today, new attitude.
It's going to be great. Excellent.
722
00:39:24,189 --> 00:39:26,389
Guys, you've got just 14 minutes.
723
00:39:29,629 --> 00:39:31,269
This dish means a lot.
724
00:39:31,309 --> 00:39:33,269
It's obviously for a place
in the quarterfinal.
725
00:39:34,549 --> 00:39:36,349
Everyone's going to be
cooking their hardest.
726
00:39:36,389 --> 00:39:37,869
It's so much fun
being in the kitchen.
727
00:39:37,909 --> 00:39:40,069
I just want to try and stay in
as long as possible now.
728
00:39:42,669 --> 00:39:47,509
James has showed quite a bit
of classic technique. Quite a bit.
729
00:39:47,549 --> 00:39:50,349
JAY:So, how will that classic
technique be expressed today?
730
00:39:50,389 --> 00:39:52,869
Don't know whether you would call it
a classic technique today.
731
00:39:52,909 --> 00:39:56,229
I love Italian food, so my mind
immediately shot to arancini balls,
732
00:39:56,269 --> 00:39:58,709
but I'm going to do them
as a dessert. Ah.
733
00:39:58,749 --> 00:40:00,029
GREGG:This creative side,
734
00:40:00,069 --> 00:40:01,709
is this a side of you
we haven't yet seen?
735
00:40:01,749 --> 00:40:03,749
I think it is a side
that we haven't yet seen, so...
736
00:40:03,789 --> 00:40:06,389
I like to be creative. Something
a bit different, a bit more fun.
737
00:40:06,429 --> 00:40:09,869
You're taking quite a bit of time
to fashion roses from mango.
738
00:40:09,909 --> 00:40:11,829
I want to serve you something
that looks nice.
739
00:40:11,869 --> 00:40:15,109
I thought diced mango in a bowl
doesn't quite cut it for Jay Rayner.
740
00:40:21,029 --> 00:40:23,269
Instead of doing a savoury arancini,
741
00:40:23,309 --> 00:40:25,949
we're getting
a sweet rice pudding ball,
742
00:40:25,989 --> 00:40:27,949
which is flavoured
with desiccated coconut,
743
00:40:27,989 --> 00:40:29,949
black sesame seeds
and coconut cream.
744
00:40:31,029 --> 00:40:34,709
He's going to crumb it with
panko breadcrumbs, egg and flour.
745
00:40:34,749 --> 00:40:38,109
With that, a Greek yoghurt
and coconut sorbet.
746
00:40:38,149 --> 00:40:42,149
He's putting a white chocolate and
mango mousse on the side, as well.
747
00:40:42,189 --> 00:40:44,389
I mean, this is interesting stuff.
748
00:40:44,429 --> 00:40:46,589
It's sort of very,
very tropical flavours.
749
00:40:48,029 --> 00:40:50,949
Guys, listen,
you have just four minutes.
750
00:40:53,789 --> 00:40:56,629
I'm nearly there.
I'm feeling positive.
751
00:40:58,429 --> 00:41:00,389
Stressed. Extremely stressed.
752
00:41:00,429 --> 00:41:03,029
Rushed. It's right to the wire
on this one.
753
00:41:04,549 --> 00:41:07,749
Two minutes, please, everybody. Oh!
754
00:41:13,669 --> 00:41:15,869
SHE GASPS
755
00:41:16,909 --> 00:41:19,589
A few remaining seconds.
This is last touches.
756
00:41:23,669 --> 00:41:26,469
Jamahl, if it's going on a plate,
it needs to get on right now.
757
00:41:26,509 --> 00:41:27,669
OK. Right now.
758
00:41:37,029 --> 00:41:38,669
Time's up, everybody. Stop.
759
00:41:46,509 --> 00:41:48,149
Bhavina, we're ready for you.
760
00:41:53,629 --> 00:41:55,909
Bhavina has made sticky rice balls
761
00:41:55,949 --> 00:41:58,869
flavoured with garlic,
ginger and spring onion,
762
00:41:58,909 --> 00:42:03,189
served in a rasam broth -
a South Indian spiced soup
763
00:42:03,229 --> 00:42:06,629
with tamarind,
tomatoes and coriander.
764
00:42:06,669 --> 00:42:08,669
There is something
kind of shimmering about it.
765
00:42:08,709 --> 00:42:11,349
What essentially looks like
a bowl of soup.
766
00:42:11,389 --> 00:42:12,429
It's rather beautiful.
767
00:42:21,029 --> 00:42:24,069
The broth has depth of flavour
and layers of flavour,
768
00:42:24,109 --> 00:42:27,589
and it's sharp and it's sweet
and it's sour. It's fantastic.
769
00:42:27,629 --> 00:42:30,509
The rice balls still have
the texture of rice.
770
00:42:30,549 --> 00:42:33,669
They're comforting.
I love this. Well done.
771
00:42:35,589 --> 00:42:39,149
Your broth is sharp and sour
with tamarind, which I really like.
772
00:42:39,189 --> 00:42:40,989
The surprise, though,
is the rice balls,
773
00:42:41,029 --> 00:42:43,629
which have got garlic
and then spring onion and coriander.
774
00:42:43,669 --> 00:42:44,949
So, when you bite into it,
775
00:42:44,989 --> 00:42:48,709
there's this completely different
flavour profile to your soup.
776
00:42:48,749 --> 00:42:50,309
I really like it.
777
00:42:50,349 --> 00:42:52,269
I've never had this dish before.
778
00:42:52,309 --> 00:42:54,749
It's so strong,
I'm not sure I would finish it.
779
00:42:54,789 --> 00:42:56,389
I don't know why I'm not convinced.
780
00:42:56,429 --> 00:42:58,189
Maybe it's because
it's a bowl of soup.
781
00:43:01,549 --> 00:43:03,309
Elated. Relieved.
782
00:43:03,349 --> 00:43:06,189
I actually really enjoyed this cook,
783
00:43:06,229 --> 00:43:08,389
had fun,
and just delivered what I could,
784
00:43:08,429 --> 00:43:11,709
so, yeah, I tried to not let
the pressure get to me.
785
00:43:15,869 --> 00:43:20,869
Evy has served Tiger green tomatoes
stuffed with basmati rice,
786
00:43:20,909 --> 00:43:24,469
onion, garlic,
courgettes and peppers,
787
00:43:24,509 --> 00:43:28,309
with a Parmesan crisp
and a tomato consomme.
788
00:43:30,789 --> 00:43:33,989
It's very clean and very pretty,
actually, this. Thank you.
789
00:43:39,749 --> 00:43:42,429
The consomme is wonderful.
790
00:43:42,469 --> 00:43:45,989
The fact you actually made the
flavour of a cream and tomato soup,
791
00:43:46,029 --> 00:43:48,909
and it's completely clear - I think
that's really, really clever.
792
00:43:48,949 --> 00:43:52,069
That rice needs
a good grind of black pepper
793
00:43:52,109 --> 00:43:53,709
just to lift it up a little bit.
794
00:43:55,349 --> 00:43:57,869
Very well-made consomme.
Your rice is beautifully cooked.
795
00:43:57,909 --> 00:44:00,789
The tomato that encases the rice
is beautifully cooked.
796
00:44:00,829 --> 00:44:04,349
That is inches from being
an absolutely stunning dish.
797
00:44:04,389 --> 00:44:06,109
I just want some more flavour
in that rice.
798
00:44:07,749 --> 00:44:09,189
It's a very good-looking dish.
799
00:44:09,229 --> 00:44:12,269
Maybe one of the best
Parmesan crisps I've ever had.
800
00:44:12,309 --> 00:44:15,789
It's a very comforting dish,
but it's not actually something
801
00:44:15,829 --> 00:44:18,269
that hits you in the chest
and goes, "Wow!"
802
00:44:24,709 --> 00:44:26,029
I'm exhausted.
803
00:44:27,429 --> 00:44:29,869
It was so much pressure,
so much pressure.
804
00:44:30,909 --> 00:44:33,509
And I'm a bit disappointed
with my dish, as well.
805
00:44:39,789 --> 00:44:43,029
Inspired by a dish
his dad made him as a child,
806
00:44:43,069 --> 00:44:45,269
Thomas has served yam rice -
807
00:44:45,309 --> 00:44:47,829
jasmine rice
cooked in chicken stock,
808
00:44:47,869 --> 00:44:50,589
soy, oyster sauce and spices,
809
00:44:50,629 --> 00:44:54,829
with pork belly, fried yam,
lotus root crisps,
810
00:44:54,869 --> 00:44:58,909
spring onion oil and a pork sauce.
811
00:44:58,949 --> 00:45:01,549
The carrot looks like
Olaf out of Frozen.
812
00:45:01,589 --> 00:45:04,149
HE LAUGHS
The rest of it's all very brown.
813
00:45:04,189 --> 00:45:06,829
Brown's good.
All the best foods are brown.
814
00:45:15,709 --> 00:45:17,389
I think the pork
is beautifully cooked.
815
00:45:17,429 --> 00:45:19,069
Your rice is really well cooked.
816
00:45:19,109 --> 00:45:21,669
You've toasted it first,
so it's gone really nutty.
817
00:45:21,709 --> 00:45:24,709
I've got this herb oil underneath,
which is really fresh.
818
00:45:24,749 --> 00:45:27,949
It's so exciting on my palate,
I can't stop eating it.
819
00:45:27,989 --> 00:45:32,109
I think it's fantastic.
Absolutely fantastic. Thank you.
820
00:45:32,149 --> 00:45:35,909
The pork sauce that you've got
over this rice is almost sweet,
821
00:45:35,949 --> 00:45:37,789
like you'd get on spare ribs,
822
00:45:37,829 --> 00:45:40,309
and there's heat in here
and there's salt.
823
00:45:40,349 --> 00:45:41,949
The yam hasn't got
a great deal of flavour,
824
00:45:41,989 --> 00:45:43,789
but it's a really nice,
soft texture.
825
00:45:43,829 --> 00:45:45,229
This is a great dish
826
00:45:45,269 --> 00:45:48,069
that's really difficult
to keep your spoon out of.
827
00:45:49,829 --> 00:45:53,549
It's the kind of thing I adore.
It's a delightful, delightful dish.
828
00:45:53,589 --> 00:45:56,189
It's the kind of Asian-inspired dish
829
00:45:56,229 --> 00:45:59,629
that I was absolutely hoping to meet
when I set this brief.
830
00:46:01,109 --> 00:46:03,509
I think you've done your old dad
very proud here.
831
00:46:04,949 --> 00:46:06,869
It's an emotional plate of food.
832
00:46:06,909 --> 00:46:08,469
It's come from a great place.
Thank you.
833
00:46:10,709 --> 00:46:12,109
Excuse me.
834
00:46:15,109 --> 00:46:17,309
Oh, it was quite emotional.
835
00:46:19,549 --> 00:46:22,589
The dish means a lot for me.
836
00:46:22,629 --> 00:46:24,749
It brings back
a lot of childhood memories.
837
00:46:28,669 --> 00:46:31,549
Well, that definitely has
boosted my confidence.
838
00:46:35,789 --> 00:46:38,429
Jamahl, would you please?
839
00:46:43,549 --> 00:46:46,989
Jamahl has served
a mushroom and chilli risotto
840
00:46:47,029 --> 00:46:48,789
with polenta crisps,
841
00:46:48,829 --> 00:46:53,269
sauteed asparagus
and balsamic tomatoes.
842
00:46:53,309 --> 00:46:55,909
And no Parmesan crisp.
I had everything cooked,
843
00:46:55,949 --> 00:46:57,549
but I didn't leave
enough time to plate,
844
00:46:57,589 --> 00:46:59,549
so the Parmesan crisp
didn't make it to the plate.
845
00:47:07,109 --> 00:47:08,509
Your dish has been rushed,
846
00:47:08,549 --> 00:47:10,829
and the presentation
has really suffered.
847
00:47:10,869 --> 00:47:12,309
We've got a couple of issues.
848
00:47:12,349 --> 00:47:14,589
I've got a mushroom-flavoured rice,
which I like,
849
00:47:14,629 --> 00:47:17,429
but risotto, to me, is unctuous.
It should be creamier.
850
00:47:17,469 --> 00:47:19,469
The balsamic tomatoes
are very strong,
851
00:47:19,509 --> 00:47:21,109
and I quite like the polenta crisps.
852
00:47:21,149 --> 00:47:24,709
I still don't understand how they go
with the risotto, but I like them.
853
00:47:26,829 --> 00:47:30,829
Your rice is cooked.
I would prefer mine a lot wetter.
854
00:47:30,869 --> 00:47:32,469
I'm not a fan of the chilli.
855
00:47:32,509 --> 00:47:35,309
I think it's masking
the beautiful, smoky, strong,
856
00:47:35,349 --> 00:47:36,629
beefy mushroom flavour.
857
00:47:38,069 --> 00:47:39,989
There's a good
mushroom flavour to it,
858
00:47:40,029 --> 00:47:42,629
and I understand why you did
all the other things,
859
00:47:42,669 --> 00:47:44,429
but, really, they weren't necessary
860
00:47:44,469 --> 00:47:46,509
when what you could have
been concentrating on
861
00:47:46,549 --> 00:47:49,109
was serving us
the perfect mushroom risotto,
862
00:47:49,149 --> 00:47:51,749
which I'm afraid this isn't. Yeah.
863
00:47:55,069 --> 00:47:57,669
I'm feeling relieved
that the round is done.
864
00:47:57,709 --> 00:48:01,269
I gave myself a lot of work,
so I was running around a lot.
865
00:48:01,309 --> 00:48:03,549
The comments that they said,
I was expecting it.
866
00:48:03,589 --> 00:48:06,589
You have to give yourself time
in the MasterChef kitchen.
867
00:48:06,629 --> 00:48:08,069
You have to give yourself time.
868
00:48:12,269 --> 00:48:17,149
James used pudding rice
to make sweet coconut arancini balls
869
00:48:17,189 --> 00:48:20,749
with a mango, white chocolate
and almond liqueur cream,
870
00:48:20,789 --> 00:48:24,589
fresh mango,
and a yoghurt and coconut sorbet.
871
00:48:32,229 --> 00:48:34,229
It's like a walk along
a tropical island.
872
00:48:34,269 --> 00:48:38,309
Inside those balls there is, like,
really lovely, sweet coconut.
873
00:48:38,349 --> 00:48:43,149
Loving the sharp but still sweet
yoghurty sorbet.
874
00:48:43,189 --> 00:48:45,389
Juicy mango. I'm really into this.
875
00:48:47,229 --> 00:48:50,469
I'm finding those sweet arancini
with the coconut quite dry.
876
00:48:50,509 --> 00:48:53,709
I definitely want more of
that white chocolate mango cream.
877
00:48:53,749 --> 00:48:55,149
For me, it's not quite there.
878
00:48:56,829 --> 00:48:58,509
I really like these, and I think,
879
00:48:58,549 --> 00:49:01,229
if anybody in the canape business
is watching,
880
00:49:01,269 --> 00:49:04,029
they should be taking notes
because you could send those out
881
00:49:04,069 --> 00:49:07,349
to a party on platters and
they'd go down an absolute storm.
882
00:49:07,389 --> 00:49:09,029
But they do need some sort of sauce.
883
00:49:09,069 --> 00:49:11,189
If you'd put them
with a chocolate sauce,
884
00:49:11,229 --> 00:49:14,149
that would have been fabulous.
Could have dipped them in.
885
00:49:16,309 --> 00:49:19,789
The dish came out
semi how I wanted it.
886
00:49:19,829 --> 00:49:22,869
I think I probably gave myself
a little bit too much to do
887
00:49:22,909 --> 00:49:24,189
in the timeframe.
888
00:49:25,509 --> 00:49:27,269
But, yeah,
it's the MasterChef kitchen.
889
00:49:27,309 --> 00:49:29,229
Time goes seriously fast in there.
890
00:49:33,309 --> 00:49:34,949
Finally, it's Vanessa.
891
00:49:34,989 --> 00:49:37,389
She's made a saffron rice pudding
892
00:49:37,429 --> 00:49:40,029
topped with barberries
and pistachios,
893
00:49:40,069 --> 00:49:44,309
with a barberry and rose-water pie
and a cardamom cream.
894
00:49:50,629 --> 00:49:52,429
Vanessa, when I set this brief
895
00:49:52,469 --> 00:49:54,869
to make a dish
with rice as the star,
896
00:49:54,909 --> 00:49:57,869
I was quietly hoping that somebody
would make me a rice pudding.
897
00:49:57,909 --> 00:50:00,749
You have made
a glorious rice pudding,
898
00:50:00,789 --> 00:50:03,149
as far as I'm concerned,
one with a softness.
899
00:50:03,189 --> 00:50:05,469
The texture of
the chopped pistachios on the top
900
00:50:05,509 --> 00:50:08,669
with a little sourness
of the barberries, it's gorgeous.
901
00:50:08,709 --> 00:50:12,949
And then that little hit of fragrant
rose water on top, it's fabulous.
902
00:50:15,429 --> 00:50:17,429
You promised us
a saffron rice pudding,
903
00:50:17,469 --> 00:50:19,629
and I don't get
very much saffron at all.
904
00:50:19,669 --> 00:50:21,589
In fact, I'm really searching hard.
905
00:50:21,629 --> 00:50:23,229
Your little pie,
906
00:50:23,269 --> 00:50:25,069
the barberries are really,
really sharp.
907
00:50:25,109 --> 00:50:26,549
And the cream on the side -
908
00:50:26,589 --> 00:50:28,389
I don't get a lot
of cardamom out of it.
909
00:50:28,429 --> 00:50:30,869
Don't get the celebration, I feel,
of the spice that's needed
910
00:50:30,909 --> 00:50:33,749
to make that rice pudding
really big and exciting.
911
00:50:35,069 --> 00:50:37,989
Flavour-wise,
I'm with John, I'm afraid.
912
00:50:38,029 --> 00:50:39,949
I can't taste saffron.
913
00:50:39,989 --> 00:50:42,589
I wanted to be floating away
on a magic-carpet ride
914
00:50:42,629 --> 00:50:45,349
full of Eastern promise.
I wanted that saffron.
915
00:50:45,389 --> 00:50:48,509
I want the colour in the cream
that I'm struggling to find.
916
00:50:51,989 --> 00:50:55,549
Relieved that it's over.
I'm glad that I got a plate up.
917
00:50:55,589 --> 00:50:59,229
I'm glad that it looked smarter than
the other round that I just had,
918
00:50:59,269 --> 00:51:01,509
so, hmm, OK.
919
00:51:07,069 --> 00:51:08,349
It's been a joy today.
920
00:51:08,389 --> 00:51:11,189
You took my brief
and you all ran with it
921
00:51:11,229 --> 00:51:14,909
and presented some things
that were absolutely delightful.
922
00:51:14,949 --> 00:51:16,509
Thank you
for taking my brief seriously.
923
00:51:16,549 --> 00:51:17,629
I really appreciate it.
924
00:51:19,389 --> 00:51:21,589
We now have a decision to make.
925
00:51:21,629 --> 00:51:23,829
There's four quarterfinal places,
926
00:51:23,869 --> 00:51:26,469
and that does mean that
two of you will be leaving us.
927
00:51:26,509 --> 00:51:28,509
Thank you very much indeed.
Thank you.
928
00:51:37,429 --> 00:51:38,869
Thanks, Jay. Brilliant brief.
929
00:51:38,909 --> 00:51:43,149
You have really expanded
our six amateurs' culinary horizons.
930
00:51:43,189 --> 00:51:45,589
Pleasure. Thank you for
inviting me round to your gaff.
931
00:51:45,629 --> 00:51:46,589
See you next time?
932
00:51:46,629 --> 00:51:49,069
See you next time.
Yeah, absolutely. Cheers, Jay.
933
00:51:55,269 --> 00:51:59,509
There were some great dishes.
I'm very, very impressed.
934
00:51:59,549 --> 00:52:01,669
More impressed with some
than others.
935
00:52:05,709 --> 00:52:07,509
There was one person
we all agreed upon
936
00:52:07,549 --> 00:52:09,949
being a great cook and
delivering extraordinary flavours,
937
00:52:09,989 --> 00:52:11,349
and that was Thomas.
938
00:52:11,389 --> 00:52:15,149
Thomas's dish was fantastic,
full of emotion.
939
00:52:15,189 --> 00:52:16,949
There were
so many different flavours
940
00:52:16,989 --> 00:52:19,709
that you had to keep on going in
to see what you got next.
941
00:52:19,749 --> 00:52:21,509
It was delicious.
942
00:52:21,549 --> 00:52:24,909
Thomas has got himself
a quarterfinal place. Absolutely.
943
00:52:24,949 --> 00:52:28,829
There is one person I'm sad to say
who I think's competition is done,
944
00:52:28,869 --> 00:52:30,229
and that is Jamahl.
945
00:52:30,269 --> 00:52:33,709
Jamahl made for us
a three-mushroom risotto.
946
00:52:33,749 --> 00:52:36,749
The rice was not cooked enough.
It wasn't creamy.
947
00:52:36,789 --> 00:52:38,589
It didn't work as a dish.
948
00:52:38,629 --> 00:52:42,029
He was rushing. That dish was messy.
Jamahl's leaving us.
949
00:52:43,949 --> 00:52:47,109
Evy did some really extraordinary
technical work.
950
00:52:47,149 --> 00:52:50,589
She had a plate that looked like
a restaurant-standard dish.
951
00:52:50,629 --> 00:52:54,349
The thing was the rice
didn't have the wow factor.
952
00:52:54,389 --> 00:52:55,829
We need some more seasoning.
953
00:52:55,869 --> 00:52:58,549
But beautiful appearance,
lovely consomme.
954
00:52:58,589 --> 00:53:01,589
I believe Evy is showing
more than enough skill
955
00:53:01,629 --> 00:53:03,789
to get herself a place
in the quarterfinal.
956
00:53:05,629 --> 00:53:07,029
I really like James.
957
00:53:07,069 --> 00:53:09,469
Jay liked James. You were the one
who didn't like him.
958
00:53:09,509 --> 00:53:11,269
I found that coconut-flavoured rice
959
00:53:11,309 --> 00:53:13,309
with the crust on the outside
really quite dry.
960
00:53:13,349 --> 00:53:14,989
However, you loved it.
961
00:53:15,029 --> 00:53:17,149
He gave me flavours -
tropical flavours -
962
00:53:17,189 --> 00:53:19,229
that I really like - coconut, mango.
963
00:53:19,269 --> 00:53:22,229
I really, really liked it.
I would put James through.
964
00:53:22,269 --> 00:53:25,509
That leaves us
with Bhavina and Vanessa.
965
00:53:25,549 --> 00:53:29,349
We three could not agree
upon those dishes.
966
00:53:31,269 --> 00:53:34,549
Bhavina - I really liked
that sharp, sour broth,
967
00:53:34,589 --> 00:53:36,669
and then those rice balls,
which, inside them,
968
00:53:36,709 --> 00:53:38,109
had garlic and ginger.
969
00:53:38,149 --> 00:53:39,949
It wasn't just bland rice.
970
00:53:39,989 --> 00:53:41,549
But you did not like it.
971
00:53:41,589 --> 00:53:43,589
Jay loved it.
I felt like the odd one out.
972
00:53:43,629 --> 00:53:45,629
I just kept looking at
this bowl of soup.
973
00:53:45,669 --> 00:53:47,629
I just couldn't get into it.
974
00:53:49,109 --> 00:53:52,109
Vanessa's rice pudding,
Jay absolutely adored.
975
00:53:52,149 --> 00:53:54,749
For me, there wasn't the wonder
that was promised
976
00:53:54,789 --> 00:53:56,349
of saffron and cardamom.
977
00:53:56,389 --> 00:53:59,629
I really agree with you -
not enough spicing there at all.
978
00:54:02,949 --> 00:54:04,909
I've definitely split the judges.
979
00:54:04,949 --> 00:54:06,829
I mean, Jay Rayner
seemed to enjoy it,
980
00:54:06,869 --> 00:54:10,189
but Gregg and John
were expecting bigger flavours,
981
00:54:10,229 --> 00:54:11,269
so we'll see what happens.
982
00:54:12,949 --> 00:54:14,469
I had a whale of a time,
983
00:54:14,509 --> 00:54:17,109
and I'm just proud
of what I delivered.
984
00:54:17,149 --> 00:54:19,469
It is what it is now,
and it's all in their hands.
985
00:54:32,789 --> 00:54:34,949
I have to say congratulations
to all six of you.
986
00:54:34,989 --> 00:54:37,869
Some great imagination,
some great classic technique,
987
00:54:37,909 --> 00:54:39,469
and some great flavours.
988
00:54:41,109 --> 00:54:44,109
There is one cook in here
989
00:54:44,149 --> 00:54:47,229
whose dish all three of us
absolutely loved.
990
00:54:48,629 --> 00:54:53,669
Thomas, congratulations.
Well done, mate. Thank you.
991
00:54:53,709 --> 00:54:55,349
You are
a MasterChef quarterfinalist.
992
00:54:59,589 --> 00:55:02,589
Two other people,
although the odd issue,
993
00:55:02,629 --> 00:55:04,829
we think have done more than enough
994
00:55:04,869 --> 00:55:07,469
for them to get themselves
a quarterfinal place.
995
00:55:08,749 --> 00:55:11,549
Evy, James...
996
00:55:12,629 --> 00:55:14,789
..congratulations, you two.
997
00:55:19,909 --> 00:55:23,629
The first contestant
leaving us is Jamahl.
998
00:55:24,789 --> 00:55:27,589
Mate, Jamahl, really enjoyed
having you here in the competition.
999
00:55:27,629 --> 00:55:29,229
Thank you so, so much.
1000
00:55:29,269 --> 00:55:31,429
Thanks, Jamahl. Thank you.
Thanks very much indeed.
1001
00:55:36,109 --> 00:55:38,069
Bhavina, Vanessa,
1002
00:55:38,109 --> 00:55:40,189
obviously, one of you
is leaving the competition,
1003
00:55:40,229 --> 00:55:42,149
one of you is going to become
a quarterfinalist.
1004
00:55:43,269 --> 00:55:46,269
Our final quarterfinalist is...
1005
00:55:57,429 --> 00:56:00,029
..Bhavina. Congratulations.
1006
00:56:00,069 --> 00:56:02,389
Congratulations. Well done.
1007
00:56:02,429 --> 00:56:04,989
Vanessa, unfortunately,
you're leaving us.
1008
00:56:05,029 --> 00:56:08,429
Oh! Thank you very much indeed.
Thank you.
1009
00:56:14,349 --> 00:56:16,949
It didn't work out for me today.
1010
00:56:16,989 --> 00:56:19,709
I will look back on it
very, very fondly.
1011
00:56:19,749 --> 00:56:22,429
I got to cook for John and Gregg
and for Jay Rayner.
1012
00:56:22,469 --> 00:56:24,869
Ah, fantastic. Absolutely fantastic.
1013
00:56:25,949 --> 00:56:27,709
Mixed emotions. Mixed emotions.
1014
00:56:27,749 --> 00:56:30,349
I thought I was going to be going
home. The dish wasn't up to par.
1015
00:56:30,389 --> 00:56:32,509
But it's been
a fantastic experience.
1016
00:56:32,549 --> 00:56:34,829
Fantastic experience.
I wouldn't change it for the world.
1017
00:56:39,149 --> 00:56:42,309
I cannot believe it. Super happy.
1018
00:56:42,349 --> 00:56:46,109
I'm shocked. I'm still gobsmacked
that I'm here for the quarterfinal.
1019
00:56:47,269 --> 00:56:51,229
I'm very happy inside,
but I'm just too tired to show it.
1020
00:56:52,749 --> 00:56:54,109
What a dream come true.
1021
00:56:55,109 --> 00:56:56,949
I certainly thought
it might be my time,
1022
00:56:56,989 --> 00:56:59,829
so to get one of the spaces,
yeah, I feel really privileged.
1023
00:57:01,909 --> 00:57:06,069
Thrilled, surprised, shocked.
It's been a great day.
1024
00:57:06,109 --> 00:57:08,109
You know, what a great ending.
1025
00:57:13,229 --> 00:57:16,589
Next time, it's the quarterfinal,
1026
00:57:16,629 --> 00:57:21,749
and Bhavina, James, Thomas and Evy
1027
00:57:21,789 --> 00:57:24,989
return to face
their toughest challenge yet...
1028
00:57:25,029 --> 00:57:27,829
This is one of the best things
I've eaten in a long time.
1029
00:57:27,869 --> 00:57:30,149
BHAVINA:Calm down,
calm down, calm down.
1030
00:57:30,189 --> 00:57:32,709
THOMAS:My hand is shaking like mad.
1031
00:57:32,749 --> 00:57:36,789
..as they battle for a place
in the semifinals.
1032
00:57:36,829 --> 00:57:38,949
I think that's absolutely fantastic.