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It's the MasterChef quarterfinals
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and this week's four best
cooks are back.
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I cannot believe I've got here,
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but I'm officially
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a quarter finalist, which is mad.
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Still can't process it yet.
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I'm massively excited to get back
in the in the kitchen again,
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but it's hard work from here on in.
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I am very nervous.
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I have butterflies in my stomach
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and I hope I don't screw up.
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I would hate to go home.
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I want more and more.
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The vibe, the rush you get from it,
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and I want to stay here till
the end.
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Tonight just one challenge stands
between them
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and a place in the semifinals.
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This is one of the best things
I've eaten in a long time.
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They are going to be under pressure,
our four.
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They've got to deliver.
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This quarterfinal is red hot.
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Welcome to a quarterfinal.
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You've done brilliantly
well to get here.
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You are going to be presenting
your food today
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to three fantastic guests in the
dining room.
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Champion
from 2010, Dhruv Baker,
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winner of 2017,
Dr Saliha Mahmood-Ahmed
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and winner from 2020, Thomas Frake.
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You have to deliver two courses
in an hour and 15 minutes
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and four plates of each course,
that's eight plates of food,
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so the pressure is enormous.
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There are only two semifinal
places.
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Let's cook.
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The first time we met Bhavina,
she gave us food in the tiffin tin
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and you and I absolutely loved it.
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The last time she cooked
with that soup,
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it actually divided us.
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I really like it.
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I don't know why I'm not convinced.
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Sometimes they love it and sometimes
they hate it.
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And it's great to hear it
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cos you're like, "Do you know what?
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{\an8}"Maybe gone rogue that day, I should
stick to my guns.
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"Be confident in who I am and really
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"just, you know,
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"believe in myself
a little bit more."
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A big inspiration is my mum.
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So the first course is a dish
that me and my mum cook for
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pretty much all dinner parties.
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Keema-stuffed chillies wrapped in a
crispy pastry
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and then a yoghurt and mint
chutney to go along with it.
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What's a keema?
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Keema is just lamb mince,
is what we call it. Ah!
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And then for my second course,
it's tandoori salmon,
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with a cumin pomme puree,
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Tenderstem broccoli with a lemon
butter and a coriander oil.
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I've taken what I've learned from
my mum
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and mixing a bit of
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classic ingredients with spice.
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Sounds very exciting. Thank you.
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There's three champions
in the dining room today.
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How do you feel about cooking
for them?
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I'm quite nervous because I've loved
every single one of those chefs.
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They know spices as well.
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So it's definitely a lot of pressure
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just to make sure that I can
nail it.
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The first course, keema-stuffed
chillies,
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I've never seen before.
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As long as the lamb is cooked
and not dry,
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and as long as the pastry
is crispy and not soggy,
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I love the idea of that.
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I can understand spices with the
salmon and the mashed potato and
broccoli.
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It's the addition of
lemon butter sauce -
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that's a difficult one to balance.
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James, we know, is a classic cook,
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he loves classic flavours,
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from a sticky toffee pudding,
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all the way through to a bowl of
pasta with crab.
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The guy understands food
that people want to eat.
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What is the difference between
cooking at MasterChef and cooking
at home
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for a dinner party with your best
friends coming around?
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Well, I think dinner party guests
are not too picky,
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they're just happy to be fed,
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whereas now
everything's got to be perfect.
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So two courses, the first course
is a baked cod with a green crust,
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so the crust is going to be
breadcrumbs with parsley
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and smoked salmon.
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Fondant potatoes and some creamy
leeks.
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Smoked salmon... Smoked salmon.
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..and breadcrumbs as a crust?
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OK, fascinating.
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And the second course is going
to be a lemon posset
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with some apple with cinnamon
on top.
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My little boy, he loves apple
crumble
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and loves picking the pieces
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when they've been sort of done
in sugar and cinnamon,
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so it was a good way to get him
to try the lemon posset.
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I quite liked it across the top,
so I thought we'll keep it.
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Lemon posset, but with the flavours
of an apple crumble?
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Classic elements from James,
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however, this is also adventurous.
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The purpose I should imagine
of adding smoked salmon to the crumb
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on top of the cod is to give a
salty, smoky flavour.
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Nice idea,
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but how do you crisp up breadcrumbs
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and not rubber up the smoked salmon?
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We're doing OK.
Lot to...lot to get done. Very hot.
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Thomas is an interior designer.
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He's got an eye for detail
and his plates look wonderful.
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His flavours are fantastic.
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Born in Singapore,
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however, he draws on his experiences
around the world.
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Eight dishes in an hour
and 15 minutes.
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{\an8}That's basically Pizza Express,
in my opinion.
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Thomas wants to show off prawns.
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He's going to make a little roll,
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which is made from tofu skin
with prawns and tofu inside it.
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He's doing spiced king prawns.
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We've got some wood ear mushrooms,
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leeks, which he's going to pickle,
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which are going to be sharp,
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with a Korean chilli paste.
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So it's going to be really,
really hot and spicy.
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I think it could be really
interesting.
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What's the inspiration?
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Well prawn rolls is a
celebrations item
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that we usually had during
Chinese New Year.
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My mum's family's been making
that for generations,
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and today, if I can made it,
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I'll be very happy today
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because I'm very proud of this
prawn roll.
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OK, and then for dessert?
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The dessert I'm doing
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sesame walnut brownie
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with a blackberry candy.
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What's a blackberry candy?
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I just dip it in the sugar
and freeze it.
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Brilliant! I try my...
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I try my best.
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Listen, I could be wrong,
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but this seems
like really a lot to do.
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A lot to do.
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But what...? Is it...is it
doable in the time?
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No.
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I will try to do my best.
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I have practised it three times
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and each time I'm over about eight
to nine minutes.
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Evy loves process.
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Evy wants to emulate the best
restaurants in the world.
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What she's got to do
now is deliver flavour
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with that look.
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That rice needs
a good grind of black pepper
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just to lift it up a little bit.
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Evy, you're in a MasterChef
quarterfinal.
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How's that feel?
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Oh, it feels amazing. I love
cooking.
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When I first came to London,
because in Poland
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you can only get ingredients
which are in season.
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So here you can get anything
you want
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all the year round.
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So for mine, I am serving lamb loin,
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that's my husband's favourite meat,
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with roasted potato cylinders,
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parsnip puree, parsnip crisps,
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shallots puree and lamb jus.
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And I like fruit desserts,
so my pudding,
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I'm doing pears poached in sweet
wine and oranges,
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and I'm serving it with a bit
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of a crushed Florentines.
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Lots to do. Yeah.
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Aiming for the stars as always.
Always.
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Can you get yourself a semifinal
place? I hope so.
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I will do my best,
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but I need to crack on really.
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Evy's staying with her classical
style. That's good.
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But when you do five, six, seven
different bits,
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you're giving yourself more places
to make a mistake
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and I don't want her to.
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My head is going, you know,
round and round
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and, you know, all the processes,
I'm trying to remember
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{\an8}what goes first, what goes second,
what goes in the oven first,
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just to make it in time.
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Having been back a few years
on the trot now I can genuinely say,
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hand on heart, that the standard
just gets higher and higher.
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You know, I'm looking for confident
cooking, coherent ideas,
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well-executed, the sort of raw
materials from which you could see
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a potential champion.
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{\an8}When you're there in that moment,
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{\an8}you compare yourself to the other
people,
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you question
whether you're good enough.
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I really hope that instead of sort
of channelling that into self-doubt,
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that they can channel it
into a constructive energy
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that we feel through their food.
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Hello.
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{\an8}I don't want to see too much
on the plate
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{\an8}and people trying too hard.
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I'm a big advocate of less is more.
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I can't wait. I'm hungry.
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You've got ten, Bhavina.
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Yep. Yep?
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Yep.
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I am behind.
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Bhavina's starter, keema stuffed
chillies
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with a yoghurt and mint chutney.
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I think that sounds great.
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I need to pick up the pace.
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I think it'll be interesting
to see how she spices it.
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You know, whether she likes quite
gentle spicing,
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or whether she goes
for a really punchy keema.
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They look great.
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Hopefully, the chillies aren't
too hot,
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it just burns your palate.
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Great looking dish, let's go.
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Agh!
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Hi. Hello.
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So for my first course, I have made
you keema-stuffed chillies
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wrapped in a crispy pastry
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and with
a yoghurt and mint chutney.
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Hope you enjoy.
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The lamb is delicious,
but the spicing is delicate,
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kind of warming background note
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as opposed to just up front
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and immediate heat.
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That pastry was fried to perfection.
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It adds real crunch, but it could
have done with a little bit more
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in terms of spicing, cumin and
citrus,
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some lime or some lemon.
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I think all three of us
agree on this one.
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Lots to like, just a little bit
more flavour.
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The lamb inside the keema
is really quite spicy,
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and then the yoghurt is sour
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and there's a lovely coriander
flavour going through the whole lot.
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I'll eat the whole lot of that.
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It's delicious.
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15 minutes on your salmon.
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Are we all right?
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Er...maybe.
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Calm down, calm down, calm down.
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Salmon with mash and broccoli is
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basically the favourite meal
in our house.
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I love that she's given her own sort
of flavour to it
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and zhooshed it up with the tandoori
seasonings.
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Pomme puree. I'll be really
interested on how she gets
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the cumin flavour through there
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and maintains that silky smooth
texture.
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I've never seen a piping
bag like that before.
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I don't know why it's exploded,
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but I just need to get
it on the plate.
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You've got two minutes.
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Yeah, that's not going to work.
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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.