1 00:00:02,553 --> 00:00:05,353 It's the MasterChef quarterfinals 2 00:00:05,393 --> 00:00:09,833 and this week's four best cooks are back. 3 00:00:11,073 --> 00:00:12,753 I cannot believe I've got here, 4 00:00:12,793 --> 00:00:14,553 but I'm officially 5 00:00:14,593 --> 00:00:16,513 a quarter finalist, which is mad. 6 00:00:16,553 --> 00:00:17,753 Still can't process it yet. 7 00:00:18,793 --> 00:00:21,593 I'm massively excited to get back in the in the kitchen again, 8 00:00:21,633 --> 00:00:24,873 but it's hard work from here on in. 9 00:00:24,913 --> 00:00:28,313 I am very nervous. 10 00:00:28,353 --> 00:00:30,553 I have butterflies in my stomach 11 00:00:30,593 --> 00:00:32,593 and I hope I don't screw up. 12 00:00:32,633 --> 00:00:34,753 I would hate to go home. 13 00:00:34,793 --> 00:00:36,233 I want more and more. 14 00:00:36,273 --> 00:00:39,353 The vibe, the rush you get from it, 15 00:00:39,393 --> 00:00:41,433 and I want to stay here till the end. 16 00:00:41,473 --> 00:00:45,793 Tonight just one challenge stands between them 17 00:00:45,833 --> 00:00:48,633 and a place in the semifinals. 18 00:00:48,673 --> 00:00:50,833 This is one of the best things I've eaten in a long time. 19 00:00:51,993 --> 00:00:54,473 They are going to be under pressure, our four. 20 00:00:54,513 --> 00:00:56,673 They've got to deliver. 21 00:00:56,713 --> 00:00:59,033 This quarterfinal is red hot. 22 00:01:21,753 --> 00:01:23,553 Welcome to a quarterfinal. 23 00:01:23,593 --> 00:01:25,993 You've done brilliantly well to get here. 24 00:01:27,273 --> 00:01:29,513 You are going to be presenting your food today 25 00:01:29,553 --> 00:01:32,273 to three fantastic guests in the dining room. 26 00:01:33,513 --> 00:01:36,433 Champion from 2010, Dhruv Baker, 27 00:01:36,473 --> 00:01:42,113 winner of 2017, Dr Saliha Mahmood-Ahmed 28 00:01:42,153 --> 00:01:46,113 and winner from 2020, Thomas Frake. 29 00:01:47,753 --> 00:01:51,393 You have to deliver two courses in an hour and 15 minutes 30 00:01:51,433 --> 00:01:54,593 and four plates of each course, that's eight plates of food, 31 00:01:54,633 --> 00:01:57,073 so the pressure is enormous. 32 00:01:57,113 --> 00:01:59,513 There are only two semifinal places. 33 00:02:00,993 --> 00:02:02,953 Let's cook. 34 00:02:15,353 --> 00:02:18,113 The first time we met Bhavina, she gave us food in the tiffin tin 35 00:02:18,153 --> 00:02:20,633 and you and I absolutely loved it. 36 00:02:20,673 --> 00:02:22,713 The last time she cooked with that soup, 37 00:02:22,753 --> 00:02:24,913 it actually divided us. 38 00:02:24,953 --> 00:02:26,033 I really like it. 39 00:02:26,073 --> 00:02:28,353 I don't know why I'm not convinced. 40 00:02:30,433 --> 00:02:32,633 Sometimes they love it and sometimes they hate it. 41 00:02:32,673 --> 00:02:34,233 And it's great to hear it 42 00:02:34,273 --> 00:02:35,873 cos you're like, "Do you know what? 43 00:02:35,913 --> 00:02:39,273 {\an8}"Maybe gone rogue that day, I should stick to my guns. 44 00:02:39,313 --> 00:02:41,033 "Be confident in who I am and really 45 00:02:41,073 --> 00:02:42,993 "just, you know, 46 00:02:43,033 --> 00:02:44,713 "believe in myself a little bit more." 47 00:02:47,873 --> 00:02:49,753 A big inspiration is my mum. 48 00:02:49,793 --> 00:02:53,273 So the first course is a dish that me and my mum cook for 49 00:02:53,313 --> 00:02:54,833 pretty much all dinner parties. 50 00:02:54,873 --> 00:02:58,113 Keema-stuffed chillies wrapped in a crispy pastry 51 00:02:58,153 --> 00:03:01,073 and then a yoghurt and mint chutney to go along with it. 52 00:03:01,113 --> 00:03:02,353 What's a keema? 53 00:03:02,393 --> 00:03:05,353 Keema is just lamb mince, is what we call it. Ah! 54 00:03:05,393 --> 00:03:07,633 And then for my second course, it's tandoori salmon, 55 00:03:07,673 --> 00:03:09,593 with a cumin pomme puree, 56 00:03:09,633 --> 00:03:12,553 Tenderstem broccoli with a lemon butter and a coriander oil. 57 00:03:12,593 --> 00:03:14,673 I've taken what I've learned from my mum 58 00:03:14,713 --> 00:03:16,673 and mixing a bit of 59 00:03:16,713 --> 00:03:19,313 classic ingredients with spice. 60 00:03:19,353 --> 00:03:21,753 Sounds very exciting. Thank you. 61 00:03:21,793 --> 00:03:24,073 There's three champions in the dining room today. 62 00:03:24,113 --> 00:03:25,873 How do you feel about cooking for them? 63 00:03:25,913 --> 00:03:29,993 I'm quite nervous because I've loved every single one of those chefs. 64 00:03:30,033 --> 00:03:31,753 They know spices as well. 65 00:03:31,793 --> 00:03:34,153 So it's definitely a lot of pressure 66 00:03:34,193 --> 00:03:36,033 just to make sure that I can nail it. 67 00:03:39,113 --> 00:03:41,873 The first course, keema-stuffed chillies, 68 00:03:41,913 --> 00:03:43,513 I've never seen before. 69 00:03:43,553 --> 00:03:46,753 As long as the lamb is cooked and not dry, 70 00:03:46,793 --> 00:03:49,393 and as long as the pastry is crispy and not soggy, 71 00:03:49,433 --> 00:03:51,033 I love the idea of that. 72 00:03:53,913 --> 00:03:57,113 I can understand spices with the salmon and the mashed potato and broccoli. 73 00:03:58,393 --> 00:04:01,633 It's the addition of lemon butter sauce - 74 00:04:01,673 --> 00:04:03,433 that's a difficult one to balance. 75 00:04:10,833 --> 00:04:12,353 James, we know, is a classic cook, 76 00:04:12,393 --> 00:04:14,033 he loves classic flavours, 77 00:04:14,073 --> 00:04:16,193 from a sticky toffee pudding, 78 00:04:16,233 --> 00:04:19,473 all the way through to a bowl of pasta with crab. 79 00:04:19,513 --> 00:04:22,553 The guy understands food that people want to eat. 80 00:04:24,393 --> 00:04:27,593 What is the difference between cooking at MasterChef and cooking at home 81 00:04:27,633 --> 00:04:29,833 for a dinner party with your best friends coming around? 82 00:04:29,873 --> 00:04:31,953 Well, I think dinner party guests are not too picky, 83 00:04:31,993 --> 00:04:33,593 they're just happy to be fed, 84 00:04:33,633 --> 00:04:36,473 whereas now everything's got to be perfect. 85 00:04:38,873 --> 00:04:42,593 So two courses, the first course is a baked cod with a green crust, 86 00:04:42,633 --> 00:04:44,873 so the crust is going to be breadcrumbs with parsley 87 00:04:44,913 --> 00:04:46,273 and smoked salmon. 88 00:04:46,313 --> 00:04:48,913 Fondant potatoes and some creamy leeks. 89 00:04:48,953 --> 00:04:50,313 Smoked salmon... Smoked salmon. 90 00:04:50,353 --> 00:04:52,473 ..and breadcrumbs as a crust? 91 00:04:52,513 --> 00:04:54,393 OK, fascinating. 92 00:04:54,433 --> 00:04:56,953 And the second course is going to be a lemon posset 93 00:04:56,993 --> 00:04:59,833 with some apple with cinnamon on top. 94 00:04:59,873 --> 00:05:02,153 My little boy, he loves apple crumble 95 00:05:02,193 --> 00:05:03,953 and loves picking the pieces 96 00:05:03,993 --> 00:05:06,593 when they've been sort of done in sugar and cinnamon, 97 00:05:06,633 --> 00:05:09,193 so it was a good way to get him to try the lemon posset. 98 00:05:09,233 --> 00:05:11,513 I quite liked it across the top, so I thought we'll keep it. 99 00:05:13,513 --> 00:05:16,513 Lemon posset, but with the flavours of an apple crumble? 100 00:05:16,553 --> 00:05:18,193 Classic elements from James, 101 00:05:18,233 --> 00:05:19,993 however, this is also adventurous. 102 00:05:22,513 --> 00:05:25,633 The purpose I should imagine of adding smoked salmon to the crumb 103 00:05:25,673 --> 00:05:28,673 on top of the cod is to give a salty, smoky flavour. 104 00:05:28,713 --> 00:05:30,353 Nice idea, 105 00:05:30,393 --> 00:05:32,393 but how do you crisp up breadcrumbs 106 00:05:32,433 --> 00:05:34,753 and not rubber up the smoked salmon? 107 00:05:36,953 --> 00:05:40,113 We're doing OK. Lot to...lot to get done. Very hot. 108 00:05:43,593 --> 00:05:45,473 Thomas is an interior designer. 109 00:05:45,513 --> 00:05:49,513 He's got an eye for detail and his plates look wonderful. 110 00:05:49,553 --> 00:05:51,593 His flavours are fantastic. 111 00:05:51,633 --> 00:05:52,913 Born in Singapore, 112 00:05:52,953 --> 00:05:56,353 however, he draws on his experiences around the world. 113 00:05:58,753 --> 00:06:02,713 Eight dishes in an hour and 15 minutes. 114 00:06:02,753 --> 00:06:06,713 {\an8}That's basically Pizza Express, in my opinion. 115 00:06:08,393 --> 00:06:09,753 Thomas wants to show off prawns. 116 00:06:09,793 --> 00:06:11,393 He's going to make a little roll, 117 00:06:11,433 --> 00:06:15,073 which is made from tofu skin with prawns and tofu inside it. 118 00:06:16,313 --> 00:06:18,073 He's doing spiced king prawns. 119 00:06:18,113 --> 00:06:19,873 We've got some wood ear mushrooms, 120 00:06:19,913 --> 00:06:21,753 leeks, which he's going to pickle, 121 00:06:21,793 --> 00:06:23,353 which are going to be sharp, 122 00:06:23,393 --> 00:06:25,433 with a Korean chilli paste. 123 00:06:25,473 --> 00:06:27,473 So it's going to be really, really hot and spicy. 124 00:06:29,073 --> 00:06:30,873 I think it could be really interesting. 125 00:06:32,953 --> 00:06:34,273 What's the inspiration? 126 00:06:34,313 --> 00:06:37,273 Well prawn rolls is a celebrations item 127 00:06:37,313 --> 00:06:40,233 that we usually had during Chinese New Year. 128 00:06:40,273 --> 00:06:42,873 My mum's family's been making that for generations, 129 00:06:42,913 --> 00:06:45,633 and today, if I can made it, 130 00:06:45,673 --> 00:06:47,633 I'll be very happy today 131 00:06:47,673 --> 00:06:50,433 because I'm very proud of this prawn roll. 132 00:06:50,473 --> 00:06:52,433 OK, and then for dessert? 133 00:06:52,473 --> 00:06:54,473 The dessert I'm doing 134 00:06:54,513 --> 00:06:56,793 sesame walnut brownie 135 00:06:56,833 --> 00:06:58,953 with a blackberry candy. 136 00:06:58,993 --> 00:07:00,313 What's a blackberry candy? 137 00:07:00,353 --> 00:07:02,913 I just dip it in the sugar and freeze it. 138 00:07:02,953 --> 00:07:04,193 Brilliant! I try my... 139 00:07:04,233 --> 00:07:05,513 I try my best. 140 00:07:05,553 --> 00:07:06,833 Listen, I could be wrong, 141 00:07:06,873 --> 00:07:09,233 but this seems like really a lot to do. 142 00:07:09,273 --> 00:07:10,793 A lot to do. 143 00:07:10,833 --> 00:07:13,073 But what...? Is it...is it doable in the time? 144 00:07:13,113 --> 00:07:14,553 No. 145 00:07:17,033 --> 00:07:18,833 I will try to do my best. 146 00:07:18,873 --> 00:07:20,753 I have practised it three times 147 00:07:20,793 --> 00:07:23,313 and each time I'm over about eight to nine minutes. 148 00:07:28,473 --> 00:07:30,633 Evy loves process. 149 00:07:30,673 --> 00:07:33,313 Evy wants to emulate the best restaurants in the world. 150 00:07:33,353 --> 00:07:36,073 What she's got to do now is deliver flavour 151 00:07:36,113 --> 00:07:37,633 with that look. 152 00:07:38,753 --> 00:07:41,793 That rice needs a good grind of black pepper 153 00:07:41,833 --> 00:07:43,393 just to lift it up a little bit. 154 00:07:54,553 --> 00:07:56,793 Evy, you're in a MasterChef quarterfinal. 155 00:07:56,833 --> 00:07:58,513 How's that feel? 156 00:07:58,553 --> 00:08:00,273 Oh, it feels amazing. I love cooking. 157 00:08:00,313 --> 00:08:02,913 When I first came to London, because in Poland 158 00:08:02,953 --> 00:08:05,873 you can only get ingredients which are in season. 159 00:08:05,913 --> 00:08:08,513 So here you can get anything you want 160 00:08:08,553 --> 00:08:09,913 all the year round. 161 00:08:09,953 --> 00:08:12,753 So for mine, I am serving lamb loin, 162 00:08:12,793 --> 00:08:14,473 that's my husband's favourite meat, 163 00:08:14,513 --> 00:08:17,153 with roasted potato cylinders, 164 00:08:17,193 --> 00:08:19,153 parsnip puree, parsnip crisps, 165 00:08:19,193 --> 00:08:21,593 shallots puree and lamb jus. 166 00:08:21,633 --> 00:08:23,833 And I like fruit desserts, so my pudding, 167 00:08:23,873 --> 00:08:27,273 I'm doing pears poached in sweet wine and oranges, 168 00:08:27,313 --> 00:08:28,873 and I'm serving it with a bit 169 00:08:28,913 --> 00:08:30,953 of a crushed Florentines. 170 00:08:30,993 --> 00:08:32,153 Lots to do. Yeah. 171 00:08:32,193 --> 00:08:34,233 Aiming for the stars as always. Always. 172 00:08:34,273 --> 00:08:36,873 Can you get yourself a semifinal place? I hope so. 173 00:08:36,913 --> 00:08:38,433 I will do my best, 174 00:08:38,473 --> 00:08:40,153 but I need to crack on really. 175 00:08:42,953 --> 00:08:45,553 Evy's staying with her classical style. That's good. 176 00:08:45,593 --> 00:08:48,713 But when you do five, six, seven different bits, 177 00:08:48,753 --> 00:08:51,473 you're giving yourself more places to make a mistake 178 00:08:51,513 --> 00:08:52,993 and I don't want her to. 179 00:08:54,633 --> 00:08:58,353 My head is going, you know, round and round 180 00:08:58,393 --> 00:09:00,833 and, you know, all the processes, I'm trying to remember 181 00:09:00,873 --> 00:09:04,113 {\an8}what goes first, what goes second, what goes in the oven first, 182 00:09:04,153 --> 00:09:06,073 just to make it in time. 183 00:09:14,033 --> 00:09:17,593 Having been back a few years on the trot now I can genuinely say, 184 00:09:17,633 --> 00:09:20,353 hand on heart, that the standard just gets higher and higher. 185 00:09:20,393 --> 00:09:23,753 You know, I'm looking for confident cooking, coherent ideas, 186 00:09:23,793 --> 00:09:26,593 well-executed, the sort of raw materials from which you could see 187 00:09:26,633 --> 00:09:28,393 a potential champion. 188 00:09:29,873 --> 00:09:31,473 {\an8}When you're there in that moment, 189 00:09:31,513 --> 00:09:33,913 {\an8}you compare yourself to the other people, 190 00:09:33,953 --> 00:09:35,953 you question whether you're good enough. 191 00:09:35,993 --> 00:09:39,633 I really hope that instead of sort of channelling that into self-doubt, 192 00:09:39,673 --> 00:09:41,833 that they can channel it into a constructive energy 193 00:09:41,873 --> 00:09:43,353 that we feel through their food. 194 00:09:44,713 --> 00:09:45,873 Hello. 195 00:09:45,913 --> 00:09:48,513 {\an8}I don't want to see too much on the plate 196 00:09:48,553 --> 00:09:50,153 {\an8}and people trying too hard. 197 00:09:50,193 --> 00:09:52,593 I'm a big advocate of less is more. 198 00:09:53,873 --> 00:09:55,673 I can't wait. I'm hungry. 199 00:10:00,953 --> 00:10:02,353 You've got ten, Bhavina. 200 00:10:02,393 --> 00:10:04,153 Yep. Yep? 201 00:10:04,193 --> 00:10:05,393 Yep. 202 00:10:05,433 --> 00:10:07,793 I am behind. 203 00:10:07,833 --> 00:10:09,673 Bhavina's starter, keema stuffed chillies 204 00:10:09,713 --> 00:10:11,913 with a yoghurt and mint chutney. 205 00:10:11,953 --> 00:10:13,313 I think that sounds great. 206 00:10:14,513 --> 00:10:16,353 I need to pick up the pace. 207 00:10:16,393 --> 00:10:19,393 I think it'll be interesting to see how she spices it. 208 00:10:19,433 --> 00:10:22,313 You know, whether she likes quite gentle spicing, 209 00:10:22,353 --> 00:10:25,073 or whether she goes for a really punchy keema. 210 00:10:26,433 --> 00:10:28,113 They look great. 211 00:10:28,153 --> 00:10:30,913 Hopefully, the chillies aren't too hot, 212 00:10:30,953 --> 00:10:33,073 it just burns your palate. 213 00:10:33,113 --> 00:10:35,033 Great looking dish, let's go. 214 00:10:36,313 --> 00:10:37,473 Agh! 215 00:10:40,113 --> 00:10:41,393 Hi. Hello. 216 00:10:44,833 --> 00:10:48,873 So for my first course, I have made you keema-stuffed chillies 217 00:10:48,913 --> 00:10:51,113 wrapped in a crispy pastry 218 00:10:51,153 --> 00:10:53,713 and with a yoghurt and mint chutney. 219 00:10:53,753 --> 00:10:55,513 Hope you enjoy. 220 00:11:01,393 --> 00:11:04,313 The lamb is delicious, but the spicing is delicate, 221 00:11:04,353 --> 00:11:06,593 kind of warming background note 222 00:11:06,633 --> 00:11:08,473 as opposed to just up front 223 00:11:08,513 --> 00:11:09,793 and immediate heat. 224 00:11:09,833 --> 00:11:12,153 That pastry was fried to perfection. 225 00:11:12,193 --> 00:11:15,153 It adds real crunch, but it could have done with a little bit more 226 00:11:15,193 --> 00:11:18,313 in terms of spicing, cumin and citrus, 227 00:11:18,353 --> 00:11:20,353 some lime or some lemon. 228 00:11:20,393 --> 00:11:22,553 I think all three of us agree on this one. 229 00:11:22,593 --> 00:11:24,793 Lots to like, just a little bit more flavour. 230 00:11:27,833 --> 00:11:31,113 The lamb inside the keema is really quite spicy, 231 00:11:31,153 --> 00:11:32,633 and then the yoghurt is sour 232 00:11:32,673 --> 00:11:35,513 and there's a lovely coriander flavour going through the whole lot. 233 00:11:35,553 --> 00:11:37,153 I'll eat the whole lot of that. 234 00:11:37,193 --> 00:11:38,633 It's delicious. 235 00:11:42,673 --> 00:11:44,393 15 minutes on your salmon. 236 00:11:44,433 --> 00:11:45,793 Are we all right? 237 00:11:45,833 --> 00:11:47,433 Er...maybe. 238 00:11:48,873 --> 00:11:51,073 Calm down, calm down, calm down. 239 00:11:53,073 --> 00:11:54,873 Salmon with mash and broccoli is 240 00:11:54,913 --> 00:11:57,113 basically the favourite meal in our house. 241 00:11:59,553 --> 00:12:02,233 I love that she's given her own sort of flavour to it 242 00:12:02,273 --> 00:12:04,633 and zhooshed it up with the tandoori seasonings. 243 00:12:06,873 --> 00:12:09,713 Pomme puree. I'll be really interested on how she gets 244 00:12:09,753 --> 00:12:11,433 the cumin flavour through there 245 00:12:11,473 --> 00:12:14,713 and maintains that silky smooth texture. 246 00:12:14,753 --> 00:12:17,633 I've never seen a piping bag like that before. 247 00:12:17,673 --> 00:12:19,033 I don't know why it's exploded, 248 00:12:19,073 --> 00:12:21,073 but I just need to get it on the plate. 249 00:12:22,433 --> 00:12:24,113 You've got two minutes. 250 00:12:24,153 --> 00:12:26,353 Yeah, that's not going to work. 251 00:12:26,393 --> 00:12:28,793 So you're not going to serve the broccoli? No, it's too hard. 252 00:12:28,833 --> 00:12:30,393 There's no point. 253 00:12:31,673 --> 00:12:34,073 So, coriander oil. Nice. I like that. 254 00:12:37,153 --> 00:12:39,033 Well done, well done. 255 00:12:41,433 --> 00:12:43,433 Hi, again. Hi. 256 00:12:45,713 --> 00:12:48,113 So for my second course, I have tandoori salmon 257 00:12:48,153 --> 00:12:50,353 with a cumin pomme puree 258 00:12:50,393 --> 00:12:53,913 and coriander oil and almonds on top. 259 00:12:53,953 --> 00:12:55,993 Unfortunately, there's no broccoli on it today, 260 00:12:56,033 --> 00:12:57,233 I ran out of time. 261 00:13:03,593 --> 00:13:05,833 God, my bloody broccoli. 262 00:13:05,873 --> 00:13:08,833 I didn't get it on it quick enough, but it's fine. 263 00:13:08,873 --> 00:13:10,993 Minor... 264 00:13:11,033 --> 00:13:12,313 ..I hope. 265 00:13:15,153 --> 00:13:17,713 I want to know how our guests feel about the cooking of this salmon 266 00:13:17,753 --> 00:13:19,393 because it is under. 267 00:13:19,433 --> 00:13:21,753 Unfortunately, 268 00:13:21,793 --> 00:13:24,273 we are completely raw in the middle of my salmon, 269 00:13:24,313 --> 00:13:25,753 I don't know about yours. 270 00:13:25,793 --> 00:13:28,513 Unfortunately, that heat hasn't got into the middle of it. 271 00:13:28,553 --> 00:13:31,553 It's a shame because, you know, the spice mix is delicious. 272 00:13:31,593 --> 00:13:34,113 Sadly, I don't think it's possible 273 00:13:34,153 --> 00:13:36,873 to look past how undercooked the fish is. 274 00:13:41,553 --> 00:13:43,433 James, two minutes. Thank you. 275 00:13:44,993 --> 00:13:46,193 Fish done? 276 00:13:46,233 --> 00:13:47,553 I'm happy. 277 00:13:47,593 --> 00:13:49,233 Let's see what you make of it. 278 00:13:49,273 --> 00:13:52,473 I'm intrigued by what the green in the crust is, 279 00:13:52,513 --> 00:13:54,353 whether he's using herbs, 280 00:13:54,393 --> 00:13:57,193 or whether there's something sort of unique or different about it. 281 00:14:00,273 --> 00:14:01,833 Yay! 282 00:14:01,873 --> 00:14:03,713 Come on, buttery fondants. 283 00:14:05,153 --> 00:14:07,113 Who doesn't love a fondant potato, 284 00:14:07,153 --> 00:14:09,753 just perfectly cooked potato dripping in butter? 285 00:14:09,793 --> 00:14:12,673 This could be a real standout dish of the day. 286 00:14:16,433 --> 00:14:18,073 Hi, guys, how are you? 287 00:14:21,913 --> 00:14:24,313 I've made you an oven-baked cod 288 00:14:24,353 --> 00:14:25,913 with a green crust, 289 00:14:25,953 --> 00:14:27,433 with creamy leeks 290 00:14:27,473 --> 00:14:29,033 and peas 291 00:14:29,073 --> 00:14:30,673 and fondant potato. 292 00:14:30,713 --> 00:14:32,553 Thank you. Thanks, James. 293 00:14:38,233 --> 00:14:41,233 My cod is very beautiful and just flakes apart. 294 00:14:41,273 --> 00:14:43,993 The crust is a little bit unusual. 295 00:14:44,033 --> 00:14:47,753 It's not got that crunchy, crusty kind of element to it. 296 00:14:47,793 --> 00:14:52,193 It's very spongy, but I'm getting the classic lemon parsley. 297 00:14:52,233 --> 00:14:54,513 There's a smokiness in there as well, 298 00:14:54,553 --> 00:14:57,513 almost like a smoked salmon, there is bundles of flavour in there. 299 00:14:57,553 --> 00:14:59,873 All of the component parts have been seasoned properly, 300 00:14:59,913 --> 00:15:01,873 whether it's the leeks or the potato or the fish. 301 00:15:01,913 --> 00:15:03,793 I think, from James, a pretty solid effort. 302 00:15:06,233 --> 00:15:08,233 The cod, nicely cooked, 303 00:15:08,273 --> 00:15:10,393 but that crust is beautiful. 304 00:15:10,433 --> 00:15:13,553 It's got a real smack of smoked salmon, 305 00:15:13,593 --> 00:15:15,353 and I'm really liking it. 306 00:15:15,393 --> 00:15:16,993 It's very, very nicely done. 307 00:15:17,033 --> 00:15:19,473 He's seasoned it really well, that's for sure. 308 00:15:21,113 --> 00:15:22,673 Pud time, right? Pud time. 309 00:15:22,713 --> 00:15:24,313 There you go, you've got 15 minutes. 310 00:15:27,393 --> 00:15:31,073 Lemon, posset is just such a great British classic, really, isn't it? 311 00:15:32,793 --> 00:15:35,473 So you've got your son to eat posset by putting cinnamon apples 312 00:15:35,513 --> 00:15:38,313 across the top. He loves apple crumble. What can I say? 313 00:15:38,353 --> 00:15:39,833 I see. 314 00:15:41,393 --> 00:15:44,633 You've got the textural and temperature variation from the frozen apple. 315 00:15:44,673 --> 00:15:47,193 I'm starting to slightly salivate already. 316 00:15:56,673 --> 00:15:59,433 James' dessert is a lemon posset 317 00:15:59,473 --> 00:16:01,593 topped with cinnamon apples 318 00:16:01,633 --> 00:16:03,593 and grated frozen apple. 319 00:16:03,633 --> 00:16:06,153 Thank you, guys. Enjoy. Thank you. 320 00:16:08,833 --> 00:16:11,633 It was extremely hectic in there, lots to do 321 00:16:11,673 --> 00:16:14,393 and not a lot of time, unfortunately. 322 00:16:14,433 --> 00:16:17,513 Hopefully they like the taste and the flavours. 323 00:16:17,553 --> 00:16:20,153 I don't think I could have done much more. 324 00:16:21,633 --> 00:16:24,233 I actually really like the lemon posset. 325 00:16:24,273 --> 00:16:26,833 I think it's got a nice sort of wobble to it. 326 00:16:26,873 --> 00:16:28,033 It's very smooth. 327 00:16:28,073 --> 00:16:29,713 It's got a lovely amount of sharpness. 328 00:16:29,753 --> 00:16:31,233 Could probably take a bit more. 329 00:16:31,273 --> 00:16:33,913 The cinnamon and the apple kind of works with the posset. 330 00:16:33,953 --> 00:16:35,793 But I think as a full dessert 331 00:16:35,833 --> 00:16:38,473 it is missing a textural element. 332 00:16:40,353 --> 00:16:41,473 I want some texture. 333 00:16:41,513 --> 00:16:42,713 I want a biscuit, 334 00:16:42,753 --> 00:16:45,153 I want a crumb, I want something else with this. 335 00:16:45,193 --> 00:16:46,833 But I really like the posset. 336 00:16:50,073 --> 00:16:52,273 Should be serving in about two minutes. 337 00:16:52,313 --> 00:16:54,633 Everything for your main course is done, right? 338 00:16:54,673 --> 00:16:56,073 Yes, sir. 339 00:16:56,113 --> 00:16:57,553 Right, here we go. 340 00:16:58,793 --> 00:17:00,473 Prawns two ways. 341 00:17:01,873 --> 00:17:03,473 Spiced king prawn... 342 00:17:04,713 --> 00:17:06,673 ..a prawn and tofu roll... 343 00:17:07,953 --> 00:17:10,713 ..with pickled leeks and a white port sauce. 344 00:17:11,793 --> 00:17:14,793 This is, I think, quite an interesting proposition. 345 00:17:14,833 --> 00:17:16,673 You've got a lot of things to get in this plate. 346 00:17:16,713 --> 00:17:18,073 Yeah. 347 00:17:19,233 --> 00:17:20,833 Look at that, look at that. 348 00:17:22,313 --> 00:17:24,553 I'm loving the smells off this plate, I have to tell you. 349 00:17:27,433 --> 00:17:29,513 They are beautiful, let's go, go, go. Thank you. 350 00:17:32,833 --> 00:17:34,513 Hello. Hi. 351 00:17:37,193 --> 00:17:40,193 Thomas's main course is prawn two ways. 352 00:17:40,233 --> 00:17:42,633 Cayenne pepper king prawns 353 00:17:42,673 --> 00:17:45,273 and tofu-skin-wrapped prawn rolls 354 00:17:45,313 --> 00:17:47,713 filled with tofu, spring onion, 355 00:17:47,753 --> 00:17:49,513 carrots and oyster sauce, 356 00:17:49,553 --> 00:17:51,593 served with pickled leeks, 357 00:17:51,633 --> 00:17:54,793 mushrooms infused with bonito tuna flakes, 358 00:17:54,833 --> 00:17:59,713 avocado and a port sauce made from the prawn shells. 359 00:18:06,433 --> 00:18:09,033 Everything on this plate is just utter perfection, 360 00:18:09,073 --> 00:18:11,793 and it all balances one another. 361 00:18:11,833 --> 00:18:15,273 That spring roll has that wonderful crunch from water chestnut 362 00:18:15,313 --> 00:18:18,393 or something, but the depth of flavour is unbelievable. 363 00:18:18,433 --> 00:18:20,393 And then you've got these perfectly cooked prawns, 364 00:18:20,433 --> 00:18:22,233 sympathetically seasoned, 365 00:18:22,273 --> 00:18:25,673 and another kick of intense prawniness from that bisque. 366 00:18:25,713 --> 00:18:27,713 The mushrooms bring woodiness, 367 00:18:27,753 --> 00:18:29,633 and those pickled leeks just bring 368 00:18:29,673 --> 00:18:32,673 this sudden punch of acidity to the plate 369 00:18:32,713 --> 00:18:34,513 and brings the whole thing to life. 370 00:18:34,553 --> 00:18:36,753 This is one of the best things I've eaten in a long time. 371 00:18:39,953 --> 00:18:41,553 The whole dish is hot, 372 00:18:41,593 --> 00:18:42,953 but it's stunning. 373 00:18:42,993 --> 00:18:44,633 Everything has a purpose. 374 00:18:44,673 --> 00:18:46,833 Even the avocado, which is cooling, us there 375 00:18:46,873 --> 00:18:49,193 to take away this sweet, hot chilli. 376 00:18:49,233 --> 00:18:50,953 I think that's absolutely fantastic. 377 00:18:56,793 --> 00:18:59,753 My hand is shaking like mad. 378 00:18:59,793 --> 00:19:03,473 Thomas' dessert is a sesame and walnut brownie 379 00:19:03,513 --> 00:19:05,313 with a blackberry coulis 380 00:19:05,353 --> 00:19:07,073 and blackberry candies. 381 00:19:08,593 --> 00:19:09,913 We all love brownies. 382 00:19:09,953 --> 00:19:12,353 As long as they're thick and dense and fudgy 383 00:19:12,393 --> 00:19:15,833 and hopefully with the taste of sesame coming through as well. 384 00:19:17,953 --> 00:19:20,633 Not sure how the candies fit into this, 385 00:19:20,673 --> 00:19:22,553 but it sounds quite exciting. 386 00:19:24,913 --> 00:19:26,433 What are those little shards? 387 00:19:26,473 --> 00:19:29,473 The tofu skin. That he used to wrap the spring rolls. 388 00:19:29,513 --> 00:19:30,633 Oh, wow! 389 00:19:30,673 --> 00:19:33,353 Yeah, these are the edges they usually get thrown away. 390 00:19:33,393 --> 00:19:36,393 Deep-fried, covered with honey and then sprinkled with sesame seeds. 391 00:19:36,433 --> 00:19:38,193 Yeah. Very inventive. 392 00:19:39,273 --> 00:19:40,673 Thomas, are you happy? 393 00:19:40,713 --> 00:19:42,873 Yeah. Looks great, Thomas. Relieved now. 394 00:19:42,913 --> 00:19:44,393 GREGG LAUGHS 395 00:19:49,833 --> 00:19:54,593 I present you the sesame and walnut brownie, 396 00:19:54,633 --> 00:19:57,313 and with the blackberry coulis 397 00:19:57,353 --> 00:19:59,033 and blackberry candy. 398 00:19:59,073 --> 00:20:01,993 The two little trims on top is a surprise, 399 00:20:02,033 --> 00:20:05,233 It's the actually the tofu skin 400 00:20:05,273 --> 00:20:07,033 that I wrapped with the prawn roll earlier on, 401 00:20:07,073 --> 00:20:10,033 deep-fried it and I dipped it in honey. 402 00:20:10,073 --> 00:20:11,593 I hope you like it. 403 00:20:20,353 --> 00:20:22,873 The brownie is quite crumbly, but in a pleasant way. 404 00:20:22,913 --> 00:20:25,913 There's a bite from the sesame seeds, 405 00:20:25,953 --> 00:20:27,193 from the walnuts. 406 00:20:27,233 --> 00:20:28,353 It's not overly sweet. 407 00:20:28,393 --> 00:20:32,233 The blackberry coulis was really lovely and fruity, and smooth, 408 00:20:32,273 --> 00:20:35,473 and I loved those little candied blackberries, as well. 409 00:20:35,513 --> 00:20:37,953 They're just like a burst of flavour in your mouth. 410 00:20:37,993 --> 00:20:40,593 The little crispy tofu skin pastries 411 00:20:40,633 --> 00:20:42,593 just smack of honey 412 00:20:42,633 --> 00:20:45,033 and actually add another dimension to this dish. 413 00:20:45,073 --> 00:20:49,273 It's a really interesting, accomplished plate of food. 414 00:20:50,993 --> 00:20:53,553 I really like his work. I think his work is great. 415 00:20:53,593 --> 00:20:56,193 It looks good. It's got amazing flavours. 416 00:20:59,193 --> 00:21:01,873 My heart is, like, almost dropping out. 417 00:21:01,913 --> 00:21:04,113 I was so nervous. 418 00:21:04,153 --> 00:21:07,313 Thank goodness I managed to get it all out. 419 00:21:08,673 --> 00:21:10,633 HE EXHALES 420 00:21:12,433 --> 00:21:15,113 Just under 15 minutes, Evy. OK, thank you. OK? 421 00:21:17,433 --> 00:21:20,793 Evy's main sounds really classic and delicious. 422 00:21:22,273 --> 00:21:26,433 She needs to make sure that her lamb loin is beautifully cooked through. 423 00:21:28,073 --> 00:21:29,913 Happy with that? Yes, I'm happy with that. 424 00:21:29,953 --> 00:21:31,993 It's nice and moist and pink. 425 00:21:33,833 --> 00:21:35,873 Rainbow chard that hasn't gone soggy. 426 00:21:37,273 --> 00:21:40,033 A nice, smooth parsnip puree. 427 00:21:40,073 --> 00:21:41,713 These are flavours that go together. 428 00:21:41,753 --> 00:21:44,753 This is going to be about how well she can execute it, 429 00:21:44,793 --> 00:21:46,113 how well seasoned it is, 430 00:21:46,153 --> 00:21:49,033 and whether or not she can put a smile on our face. 431 00:21:49,073 --> 00:21:51,193 GREGG:There we are. Look at that. 432 00:21:51,233 --> 00:21:52,473 Are we done? Happy, yeah. 433 00:21:52,513 --> 00:21:53,993 Go, the Evy! 434 00:21:55,153 --> 00:21:56,353 It's good cookery. 435 00:21:56,393 --> 00:21:57,913 Hi. Hiya. Hi. Hello. 436 00:22:01,913 --> 00:22:06,273 So, today I cooked for you lamb loin, parsnip puree, 437 00:22:06,313 --> 00:22:07,473 shallot puree, 438 00:22:07,513 --> 00:22:09,313 roasted potato cylinders, 439 00:22:09,353 --> 00:22:12,713 chard and parsnip crisps and a lamb jus. 440 00:22:13,633 --> 00:22:14,673 Thank you. 441 00:22:19,913 --> 00:22:22,753 The lamb is cooked really, really well. 442 00:22:22,793 --> 00:22:25,193 Mine was, like, beautifully pink in the centre, 443 00:22:25,233 --> 00:22:26,793 really tender. 444 00:22:26,833 --> 00:22:28,433 Potatoes are really cooked nicely. 445 00:22:28,473 --> 00:22:30,033 For me, it's all quite sweet. 446 00:22:30,073 --> 00:22:31,873 If the jus had been reduced a bit more, 447 00:22:31,913 --> 00:22:34,713 it would have made it a bit more savoury and a bit punchier. 448 00:22:34,753 --> 00:22:37,393 I didn't really get much from the shallot puree, 449 00:22:37,433 --> 00:22:40,553 and I think overall, seasoning-wise and flavour-wise, 450 00:22:40,593 --> 00:22:42,033 it could have been dialled up. 451 00:22:44,393 --> 00:22:46,673 It's process here which I admire, 452 00:22:46,713 --> 00:22:48,873 but it's not exciting on the palate. 453 00:22:48,913 --> 00:22:51,273 Evy has got to use some more seasonings. 454 00:22:51,313 --> 00:22:54,233 She's not squeezing flavour out of the ingredients. 455 00:23:00,593 --> 00:23:03,153 So you put sugar on them and then glaze them? 456 00:23:03,193 --> 00:23:04,393 Yes. To make them shiny? 457 00:23:04,433 --> 00:23:05,473 Yes. 458 00:23:06,673 --> 00:23:11,713 Poached pear, almond Florentine and a maple syrup cream. 459 00:23:11,753 --> 00:23:14,153 It's sweet, it's classic, it's comforting. 460 00:23:14,193 --> 00:23:16,153 We know the flavours work together. 461 00:23:16,193 --> 00:23:19,433 And as with the main, it's going to be all about the execution. 462 00:23:19,473 --> 00:23:20,633 Here you go with quenelles. 463 00:23:21,873 --> 00:23:23,873 That's a good quenelle. 464 00:23:23,913 --> 00:23:25,313 Well done, you. Thank you. 465 00:23:25,353 --> 00:23:26,313 Looks good. 466 00:23:33,273 --> 00:23:37,113 I cooked for you poached pear in a sweet wine, 467 00:23:37,153 --> 00:23:39,753 served with a crushed almond Florentine 468 00:23:39,793 --> 00:23:42,953 and whipped cream infused with maple syrup. 469 00:23:42,993 --> 00:23:45,393 Thank you. Thank you. Enjoy. Thank you. Thanks very much. 470 00:23:53,113 --> 00:23:56,073 I actually quite like the poaching of the pear. 471 00:23:56,113 --> 00:24:00,073 It's a very subtle, almost perfumed pear flavour, 472 00:24:00,113 --> 00:24:01,593 but not much else. 473 00:24:01,633 --> 00:24:03,273 It doesn't smack with flavour. 474 00:24:03,313 --> 00:24:06,513 I did really quite like the taste of the toasted almond, 475 00:24:06,553 --> 00:24:09,793 but the maple syrup didn't come through too strongly in the cream. 476 00:24:09,833 --> 00:24:11,873 The pear, there's a bit of vanilla in it. 477 00:24:11,913 --> 00:24:13,913 There's a hint of acidity, but not a lot. 478 00:24:13,953 --> 00:24:16,593 It's almost like a lot of that flavour's been washed away. 479 00:24:19,393 --> 00:24:22,953 The pear's really nicely cooked. Lovely and soft. Honey's sweet. 480 00:24:22,993 --> 00:24:25,433 I like the sweet, nutty crumb. 481 00:24:25,473 --> 00:24:27,273 I think it's nicely done. 482 00:24:27,313 --> 00:24:28,793 What a relief. 483 00:24:30,353 --> 00:24:33,233 Oh, I'm pleased it's done. 484 00:24:33,273 --> 00:24:35,353 I'm exhausted, but then on the other side, 485 00:24:35,393 --> 00:24:38,633 I'm a bit anxious, because I don't know what the outcome will be, 486 00:24:38,673 --> 00:24:41,513 so I can't, like, fully relax yet. 487 00:24:43,953 --> 00:24:45,193 It's been a great day, 488 00:24:45,233 --> 00:24:46,953 however, now we've got a tough decision. 489 00:24:46,993 --> 00:24:48,993 Two semi-final places. 490 00:24:49,033 --> 00:24:50,633 I'm really impressed by these four. 491 00:24:50,673 --> 00:24:53,633 I really am, and so are the guests in the dining room. 492 00:24:53,673 --> 00:24:55,753 Thomas was my cook of the day. 493 00:24:55,793 --> 00:24:59,153 His food took me on a journey. It pushed me. 494 00:24:59,193 --> 00:25:00,153 It challenged me. 495 00:25:00,193 --> 00:25:02,153 He is a star in the making. 496 00:25:03,473 --> 00:25:06,273 Thomas explored the unknown and delivered to all of us something 497 00:25:06,313 --> 00:25:08,833 we'd never tasted before or seen before, 498 00:25:08,873 --> 00:25:10,273 and I think gave joy. 499 00:25:10,313 --> 00:25:12,353 Mate, he's going through. 500 00:25:12,393 --> 00:25:14,513 I really liked Bhavina's stuffed chilli dish. 501 00:25:14,553 --> 00:25:16,033 I thought it was flavoured nicely. 502 00:25:16,073 --> 00:25:18,833 Guys in the dining room thought perhaps it could have done with 503 00:25:18,873 --> 00:25:20,113 a little bit more flavour. 504 00:25:20,153 --> 00:25:23,313 The big issue for Bhavina is the cooking of that salmon. 505 00:25:23,353 --> 00:25:26,193 I think that's the end of Bhavina's competition. 506 00:25:26,233 --> 00:25:29,713 This means we have to make a decision between James and Evy. 507 00:25:29,753 --> 00:25:33,073 Two very classic cooks. James's dishes were good. 508 00:25:33,113 --> 00:25:34,913 Let's be fair, they were really good. 509 00:25:34,953 --> 00:25:37,553 As an amateur cook, you know, no fault. 510 00:25:37,593 --> 00:25:40,793 For me, that dessert just needed a little bit more ambition. 511 00:25:40,833 --> 00:25:43,633 I just wanted a biscuit or something else with it. 512 00:25:43,673 --> 00:25:45,513 Evy's technique is good. 513 00:25:45,553 --> 00:25:47,713 Her main course ingredients belong together. 514 00:25:47,753 --> 00:25:50,673 They just need a bit more oomph. 515 00:25:50,713 --> 00:25:52,553 Evy's dessert I loved, 516 00:25:52,593 --> 00:25:56,753 but the dining room thought it was a little underwhelming. 517 00:25:58,313 --> 00:26:01,713 Going through to the semi-finals would be amazing. 518 00:26:01,753 --> 00:26:03,153 Nothing could top that. 519 00:26:03,193 --> 00:26:06,193 Well, going to final and winning it would probably top that. 520 00:26:06,233 --> 00:26:09,233 The more you're in that kitchen and the more you've got that sort 521 00:26:09,273 --> 00:26:12,073 of buzz around you, the more you want to stay in it. 522 00:26:23,073 --> 00:26:26,353 Our champions of the dining room have helped us with our judging, 523 00:26:26,393 --> 00:26:28,593 but they were seriously impressed. 524 00:26:30,993 --> 00:26:32,833 Our first semi-finalist... 525 00:26:36,833 --> 00:26:38,473 Thomas. 526 00:26:38,513 --> 00:26:39,873 Congratulations. 527 00:26:39,913 --> 00:26:42,153 Thank you. Well done. 528 00:26:42,193 --> 00:26:43,353 Brilliant work. 529 00:26:45,393 --> 00:26:47,273 The first person leaving us... 530 00:26:48,873 --> 00:26:51,353 Bhavina. Thank you very much indeed. 531 00:26:59,153 --> 00:27:01,073 Our second semi-finalist... 532 00:27:07,353 --> 00:27:08,353 ..is James. 533 00:27:10,633 --> 00:27:13,393 Evy, it's been brilliant having you. Thank you very much indeed. 534 00:27:13,433 --> 00:27:14,993 Good evening. Thank you. 535 00:27:18,313 --> 00:27:21,553 I feel disappointed, but it was a blast. 536 00:27:21,593 --> 00:27:23,313 I absolutely loved it, 537 00:27:23,353 --> 00:27:26,633 and, you know, quarter-finalist, you can't take that away from me. 538 00:27:26,673 --> 00:27:28,473 No-one can take that away from me. 539 00:27:29,713 --> 00:27:32,113 I think it's a once in a lifetime experience, 540 00:27:32,153 --> 00:27:34,153 and I enjoyed every single minute of it, 541 00:27:34,193 --> 00:27:36,953 so I will remember this very fondly. 542 00:27:36,993 --> 00:27:40,033 I'm going to milk this for a very long time. 543 00:27:46,753 --> 00:27:50,393 You are now MasterChef semi-finalists. 544 00:27:50,433 --> 00:27:52,433 It was obviously extremely close. 545 00:27:52,473 --> 00:27:54,233 Yeah, I just can't believe it. 546 00:27:54,273 --> 00:27:55,873 Unbelievable. 547 00:27:55,913 --> 00:27:57,713 A great experience and adventure to have, 548 00:27:57,753 --> 00:27:59,593 so just, yeah, over the moon. 549 00:28:01,793 --> 00:28:02,953 I don't believe it. 550 00:28:02,993 --> 00:28:04,953 Somebody have to pinch me. 551 00:28:05,953 --> 00:28:09,273 My heart is pounding so hard. Oh-oh! 552 00:28:09,313 --> 00:28:12,353 Semi-finalist - I think once in a lifetime. 553 00:28:12,393 --> 00:28:13,473 Yeah! 554 00:28:19,233 --> 00:28:20,153 Next time... 555 00:28:21,433 --> 00:28:24,553 ..nine new hopefuls audition...Ooh. 556 00:28:26,233 --> 00:28:29,793 ..for the right to wear a coveted MasterChef apron. 557 00:28:31,073 --> 00:28:32,953 I think I've cocked it up. 558 00:28:34,113 --> 00:28:35,673 Mmm. 559 00:28:35,713 --> 00:28:38,153 I forgot to put the seasoning in it. 560 00:28:38,193 --> 00:28:40,633 I'm not in the zone at all. 561 00:28:40,673 --> 00:28:43,073 It's interesting, sophisticated and delicious.