👨🍳 MasterChef (US) - Season 22 Episode 3
The ultimate cooking competition is BACK! In Episode [3], [brief hook: see episode-specific hooks below]. Watch as passionate home cooks from across America face iconic MasterChef challenges, deliver stunning dishes, and fight for the chance to become the next MasterChef champion.
🔹 Episode Highlights:
• [E01 Hook: "Audition rounds bring incredible talent—and heartbreaking eliminations"]
• [E02 Hook: "The first Pressure Test separates the pros from the hopefuls"]
• [E03 Hook: "Mystery Box creativity shines as chefs transform surprise ingredients"]
• Signature challenges: Mystery Box, Pressure Test, Team Challenges & Invention Tests
• Judges' expertise: Gordon Ramsay, Aarón Sánchez, Joe Bastianich deliver sharp critiques
• Emotional moments: triumphs, tears, and the resilience of home cooks chasing dreams
🔹 Series Info:
• Format: Cooking Competition / Reality TV / Talent Show
• Original Network: FOX (US) / Hulu / International Syndication
• Series Launch: 2010 (US Revival) | Season: 22 | Episodes: 1-3 (Season Premiere Arc)
• Judges: Gordon Ramsay, Aarón Sánchez, Joe Bastianich + Guest Judges
• Setting: MasterChef Kitchen – Los Angeles, USA
• Language: English (Original Audio)
• Runtime: ~42-60 minutes (full) | Clip/Highlight version: ~10-15 min
🎧 Prefer audio? Listen to MasterChef recaps & food competition podcasts on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Which contestant impressed YOU most? 👇🍽️" Turn on notifications 🔔 so you never miss the next challenge!
#MasterChef #MasterChefUS #MasterChefS22 #CookingCompetition #FOX #GordonRamsay #S22E[X] #HomeCook #BingeWatch #FoodTV #ChefLife #RealityCooking
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "MasterChef" belong to FOX Corporation, Endemol Shine North America, and One Potato Two Potato. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
The ultimate cooking competition is BACK! In Episode [3], [brief hook: see episode-specific hooks below]. Watch as passionate home cooks from across America face iconic MasterChef challenges, deliver stunning dishes, and fight for the chance to become the next MasterChef champion.
🔹 Episode Highlights:
• [E01 Hook: "Audition rounds bring incredible talent—and heartbreaking eliminations"]
• [E02 Hook: "The first Pressure Test separates the pros from the hopefuls"]
• [E03 Hook: "Mystery Box creativity shines as chefs transform surprise ingredients"]
• Signature challenges: Mystery Box, Pressure Test, Team Challenges & Invention Tests
• Judges' expertise: Gordon Ramsay, Aarón Sánchez, Joe Bastianich deliver sharp critiques
• Emotional moments: triumphs, tears, and the resilience of home cooks chasing dreams
🔹 Series Info:
• Format: Cooking Competition / Reality TV / Talent Show
• Original Network: FOX (US) / Hulu / International Syndication
• Series Launch: 2010 (US Revival) | Season: 22 | Episodes: 1-3 (Season Premiere Arc)
• Judges: Gordon Ramsay, Aarón Sánchez, Joe Bastianich + Guest Judges
• Setting: MasterChef Kitchen – Los Angeles, USA
• Language: English (Original Audio)
• Runtime: ~42-60 minutes (full) | Clip/Highlight version: ~10-15 min
🎧 Prefer audio? Listen to MasterChef recaps & food competition podcasts on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Which contestant impressed YOU most? 👇🍽️" Turn on notifications 🔔 so you never miss the next challenge!
#MasterChef #MasterChefUS #MasterChefS22 #CookingCompetition #FOX #GordonRamsay #S22E[X] #HomeCook #BingeWatch #FoodTV #ChefLife #RealityCooking
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "MasterChef" belong to FOX Corporation, Endemol Shine North America, and One Potato Two Potato. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
Category
😹
FunTranscript
00:00It's the first MasterChef quarterfinal.
00:05And this week, six best cooks are back.
00:15It's wild to be a quarterfinalist.
00:18How am I actually here? Did not call this.
00:22Seeing the caliber of the other contestants,
00:25the pressure's definitely gone up a notch.
00:27I'm so thrilled to be here, to be able to cook again,
00:30but equally nerve-wracking as well.
00:34I've never wanted something more.
00:36I have a real fire in my belly.
00:39Tonight, they face two tough challenges...
00:42Slay me where I stand.
00:44..to test them even further.
00:47First, they will have to invent an exceptional dish from scratch...
00:51You've showed tons of skill here.
00:53..before going on to cook
00:55for one of the country's leading restaurant critics...
00:59..Jay Rayner.
01:00My legs are shaking.
01:03This is exactly what I was hoping for.
01:07This week, six best cooks simply have to deliver.
01:12Who can take the heat?
01:13Who can take the pressure?
01:14Who will go through to knock out week?
01:37Welcome to your quarter-final.
01:40You're all here because clearly we saw something in you.
01:45But now you need to continue to deliver.
01:50You're cooking for a place in knock out week.
01:55This is an invention test.
01:58We want you to create a dish that's centred around pancakes.
02:01Pancakes are popular all over the world.
02:04It could be American fluffy pancakes,
02:06Japanese souffle pancakes,
02:08or even the French crepe.
02:10But you have to ask yourself,
02:11what can you put with your pancakes
02:13to make it an exciting dish?
02:16We want to see flair.
02:18We want to see interesting flavour combinations.
02:22It can be sweet or it can be savoury.
02:24We want you thinking outside the box.
02:28We don't want just run-of-the-mill pancakes.
02:31To help you create your dish,
02:33we are opening up the MasterChef Market.
02:41Whatever you need to create a show-stopping pancake
02:44is in there.
02:47You've got ten minutes to choose your ingredients
02:49and plan your dish.
02:50You then have 70 minutes to cook the best pancakes
02:53you ever have in your life.
02:55Come on up and get your ingredients.
03:02The MasterChef Market has got meat,
03:05fish, fruit, veg, herbs, nuts,
03:09all sorts of seasoning.
03:11We've spoiled them, in fact.
03:12Everyone who can cook thinks they can make a pancake.
03:15They probably do it once a year,
03:17Shrove Tuesday.
03:19But whatever they give us with them
03:22has to elevate it.
03:23We want pancakes with pizzazz.
03:26I'm hoping to go for an American pancake.
03:28It was an instant came to mind thing.
03:30And then I'm going to stack them high
03:31and cover them in stuff.
03:33I'm definitely going savoury.
03:34I quite like to make dishes up on the spot at home,
03:36just see what's in the fridge,
03:37go and grab something and make dinner for the family.
03:39So hopefully I'll be alright.
03:42I'm feeling Mexican.
03:43I hate pancakes, but I do love tacos,
03:45so that's where my mind is taking me.
03:49Whoa.
03:51This is great.
03:52I feel like a kid in a candy shop,
03:54but also my mind's running through
03:56120 miles per hour right now.
03:59So many things.
04:01You now have 70 minutes to create
04:04the pancake of your wildest dreams.
04:08Let's cook.
04:08Okay.
04:18Sabina is cooking us Bangladeshi and Pakistani recipes
04:23straight from her heritage,
04:25handed down generationally from her family.
04:30Bang.
04:31It means business.
04:35Sabina has showed us that she has a great,
04:37elegant balance of spice and flavour.
04:41I think that's superb.
04:42I can't fault it.
04:45I have to say this whole MasterChef thing
04:47is very, very addictive.
04:49Initially you start in and you're like,
04:51I'll be fine if I just get through a certain stage,
04:53and now I'm at the point where it's like,
04:55no, I'm not going to be fine.
04:56I need to go further because I'm addicted.
05:01Sabina, what pancakes are you making?
05:03I do love Korean food.
05:04So I'm making a Korean style pancake.
05:07Is this like a thin, crispy pancake
05:09with the contents in the egg?
05:12Yes.
05:12The pancake itself has a batter
05:14with some shredded potatoes,
05:17vegetables as well, and spices.
05:19And then I'm going to serve it with some prawns
05:22with some gajujang sauce
05:23and a mango salsa and a dipping sauce.
05:26Wow, that's a lot of stuff, Sabina.
05:28Well, my husband makes pancakes every Sunday
05:31and they're the American buttermilk pancakes.
05:33And I'm sorry to say, but I'm a little bit fed up,
05:35so I'm going the savory route this time.
05:38Totally doing yourself out of weekend breakfast here.
05:40At least I'm mentioning him, right?
05:42I'm so much looking forward to this.
05:43It sounds delicious.
05:45I hope it lives up to your expectations.
05:48What we want is a nice golden, crunchy pancake.
05:52But I just hope Sabina got her ratio of batter mix
05:55and vegetable correct.
05:57I'm worried how thin she'll make her pancake
06:00and be able to have the vegetables cooked
06:03at the same time.
06:08Prawns and gajujang sauce
06:10don't want them blackened and burned.
06:12I'm a huge fan of Korean pancakes.
06:15I love that Sabina is cooking outside of her culture.
06:19She's really pushing herself.
06:22You have 50 minutes left.
06:25Let's make them count.
06:30I love that Michael's showing us his pure imagination.
06:34He can bring it to extremes when it comes to creativity.
06:37The starter especially, it's a bit of a weird one.
06:39It's scallops and some cinnamon.
06:41But he is very heavy handed.
06:44You need to refine your presentation.
06:48It's a little bit like me if I've come in after a night out
06:51and just rub my eyes.
06:54As someone who usually likes to know in quite meticulous detail
06:58what's happening, going into a completely unknown scenario
07:00is very much at my comfort zone.
07:02Oh, you need a lot more water.
07:04But that's part of why I entered the MasterChef kitchen
07:08to get out of my comfort zone.
07:11Hello, Michael.
07:12You've got three kids under the age of five?
07:14Yes.
07:14You must make pancakes all the time.
07:17Usually my wife makes them.
07:18She's Dutch, so she spends a lot of time in pancake houses.
07:21But seeing something familiar, pancakes,
07:24and the opportunity to do something a bit more creative
07:26is my wheelhouse as well.
07:28What pancake are you going to be making for us?
07:30So I'm making an Italian-inspired, like a cannelloni,
07:33but instead of pasta it's crepes
07:36and it's going to be filled with a bacon-y ricotta filling
07:40and then some nice hopefully smooth bechamel on top.
07:45Michael is making an Italian-inspired cannelloni
07:48made with a crepe instead of the pasta.
07:51That filling...
07:52He's got vegetable ragout.
07:54He's cooking down vegetables and some bacon
07:57and then adding madeira to that.
08:00He needs to really cook that out so it's super dry,
08:03so that actually it'll be held by the pancake.
08:06Oh, is that ready to flip?
08:08It's almost there.
08:11Whoa!
08:12Hey!
08:13First one's always a difficult one.
08:14Always bounce back.
08:19Jenae has shown us that she's a creative cook.
08:22Jenae takes something that she knows is a crowd pleaser
08:25and put a twist on it.
08:27What is your signature dish?
08:29A Thai green curry fried chicken.
08:32If I would eat this morning, noon and night,
08:34it's just perfect.
08:36There is a lot more pressure to deliver in this round
08:40and I'm feeling it today.
08:43I actually don't like pancakes.
08:46They're a world favorite.
08:47A crowd pleaser.
08:48Everyone likes pancakes.
08:51I have made a pancake before.
08:53I've never made a successful pancake before.
08:56They always fail at home.
08:58I cannot flip them.
09:00So I'm making Mexican taco pancake.
09:04Mmm.
09:05And then I'm gonna add spices into the batter.
09:07Whoops.
09:08Just to make it taste a bit more savory.
09:10I am gonna do vegetarian today.
09:12I'm gonna use oyster mushrooms
09:14to kind of replicate pulled chicken
09:16and then I'm gonna add homemade salsa
09:19that's gonna be spicy
09:20and then some crispy cheese on top as well.
09:24Mexican's one of my favorite foods.
09:26I feel comfortable with the Mexican part,
09:28not so comfortable with the pancakes part.
09:31I've never seen anything like this before.
09:33It's maybe for a reason, but we're gonna see.
09:35Let's see if the risk pays off.
09:39Jenay has marinated her oyster mushrooms
09:42in cumin and paprika
09:44and she wants it kind of to resemble pulled chicken.
09:47But oyster mushrooms release a lot of water
09:49and they can be a little bit soggy.
09:51I'm just gonna serve it with a pico de gallo.
09:54Mexican salsa.
09:55And she's also doing green salsa.
09:58Quite a lot of wet things in Jenay's recipe.
10:02Oops.
10:04If I pick up this pancake and it dissolves,
10:08it's a complete disaster.
10:12Guys, you're halfway through.
10:15That's 35 minutes left.
10:20Rose dip has introduced us to flavors that we've never had before.
10:24He's using really wonderful Nepalese spices.
10:28That garlic and Timor pepper has got a lot of depth to it.
10:31And that dal.
10:32I've never had a dal like that before in my life.
10:35I love that you're bringing Nepalese food into this kitchen.
10:39When I'm in a kitchen, I'm quite a free flow.
10:42So I like to believe and think that I'm quite an intuitive cook,
10:47but also take slight risks.
10:49I need more sugar.
10:50So I risk, high reward.
10:52Two to two.
10:55Rose dip, so what pancake are you gonna make today?
10:58American fluffy pancakes with masala chai flavor into the batter
11:02with some crispy bacon.
11:04And then custard with a bit of pistachio flavor.
11:08But it's a work in progress.
11:11Rose dip, I see the genesis of a great idea here.
11:14I think it just needs fleshed out.
11:16Thank you, I hope so too, yeah.
11:17Have you made fluffy American pancakes before?
11:19I actually haven't before.
11:21I've eaten a few, but no, I haven't.
11:25Of all the cooks, rose dip seems the most uncertain
11:28of what his actual end game is.
11:31A good American pancake needs to be thick.
11:33It needs to have a smooth brown edge.
11:36But the insides need to be fluffy.
11:39The battery is ready.
11:40I'm gonna need it for now, and I'm just gonna make custard.
11:43Epistachio custard.
11:45You want that really silky smooth.
11:48Ooh!
11:49Miso and bacon, marriage made in heaven,
11:51but that bacon needs to be crisp.
11:54Come on.
11:55And he seems to have brittle on the goal.
11:58But right now, rose dip is mashing an avocado.
12:00I can see aubergine on his bench too.
12:04This is going to be absolutely wild or complete genius.
12:10Jim is a music producer of Sri Lankan heritage.
12:15He showed us his grandma's curry, which was really very nice.
12:20I think the depth of flavour he's got in that curry is impressive.
12:24I'm really enjoying myself.
12:26I don't know why I'm saying that, because it's really tough.
12:28It's one of the toughest things I've ever done in my life.
12:31But you're only as good as your last cook in this kitchen.
12:34And you have to bring it out when you need to.
12:39Where's the plan?
12:41It's all up here at the moment, but I'm gonna get it down on a plan as soon as possible.
12:44Do you cook pancakes when you're at home for your family?
12:46I cook them for my daughter for breakfast, but not with these flavours.
12:49I'm gonna go vaguely South East Asian.
12:52Pancake rolls are quite big in Sri Lanka for sort of short eats, they call it, like a snack before
12:57dinner.
12:57So I've got some pork belly and some prawns.
12:59I'm gonna make a curry mix, put it inside a crepe pancake.
13:03So, simple but effective, hopefully.
13:07I love the idea of Jim's pork and prawn curry inside a pancake.
13:15I want loads of lemongrass and ginger.
13:18I want the juiciness of the fatty pork belly and a good hit of prawns.
13:24This sounds absolutely wonderful.
13:33Maddie, I think, is a really ambitious home cook.
13:36Ay!
13:38Really, really delicious.
13:41But she gives herself a lot of work to do.
13:43That means that things are missing, things aren't done properly.
13:48We are missing the shortbread biscuit.
13:50I want to see Maddie being able to pare it back a little bit.
13:54I just don't have a good sense of time.
13:57Like, I feel like I just don't understand how time moves.
14:04I'm working on it.
14:06What are you making us, Maddie?
14:07American pancakes with a Black Forest-inspired vibe.
14:10So, chocolate mousse, some macerated cherries, a vanilla bean mascarpone cream.
14:15And we'll maybe have some brownies that hopefully are going to be ready to party real soon.
14:20Black Forest Gatto, that's such a retro flavour.
14:22Is that something from your childhood?
14:24I remember my dad would get them.
14:25He's a pudding boy.
14:26And I'd be like, well, it's gatto time.
14:28You'll be surprised to know, Anna, I love Black Forest Gatto.
14:32Grace, you'll be surprised to know that I love Black Forest Gatto.
14:38Whoopsie.
14:39Maddie needs to make those pancakes nice and early, because if they are hot, they are going to spoil the
14:45entire dish.
14:46That chocolate mousse, what I'm expecting to see is air bubbles and nice silky texture.
14:52Nice little bitter sweetness of a dark chocolate.
14:55And then a whipped mascarpone cream.
14:59Both of these elements, if there's even a little bit of heat, they will start to melt and mix together.
15:05A good sticky brownie is a thing of absolute exquisite beauty.
15:09But if it has two minutes too long in that oven, it's school dinner chocolate bake.
15:15There are lots of lovely ideas going on here, but this is a pancake challenge.
15:22She needs to remember that.
15:24This girl's got to make pancakes.
15:28Time's flying by, 15 minutes to go.
15:36It's not bad.
15:38We have pancakes.
15:42Guess what a crepe is meant to look like.
15:45The pancakes, they're not as fluffy as I would have liked.
15:48The flavour, hoping that will save me.
15:51We asked them to be creative and they are definitely giving us six very different pancakes.
15:58Really?
15:59Oh, man, that's fallen to pieces.
16:01The first one's always rubbish.
16:02You're just a humble pancake.
16:04Oh, my God.
16:06Slay me where I stand.
16:08It's all about detail.
16:10Creating moments of delight.
16:13Bring out the bechamelinas.
16:16It's figuring out how to make them look like tacos.
16:29You know, it's actually better than I thought.
16:31You've got 60 seconds left.
16:33Time goes quick.
16:37I have a feeling they're going to see it's not the prettiest.
16:42Tape like a taco in a pancake.
16:46Oh, gosh.
16:48Oh, and the brownie. Don't forget the brownie.
16:54Never dare.
16:55Know your audience.
16:58Time's up.
17:01How did everyone do?
17:03I don't know.
17:04I don't know.
17:06Only time will tell.
17:10Sabina, come on up.
17:13Charity consultant Sabina has cooked a Korean-style vegetable pancake with gochujang prawns served with a chili and mango salsa
17:24and a sesame and honey dipping sauce.
17:33The pancake has got much more filling in it than a traditional Korean pancake.
17:38By putting cabbage and kojie and red onion and potato into the batter, it's made it quite dense and quite
17:44wet.
17:44It's not feeling very pancake-y.
17:49The pancake itself is closer to a fritter.
17:52Your prawns are very nicely cooked and they're really well marinated in the gochujang marinade.
17:58The sesame seed and honey and soy sauce dip is really quite sweet.
18:02And my goodness, there's a punch to that mango and avocado salsa on the side.
18:07So they're all really big flavors and they're slightly clashing.
18:15Well done.
18:16Good job.
18:18I'm going to just take the feedback on board and try and cook to my best ability in the next
18:23challenge.
18:29Stay-at-home dad, Michael, has served an Italian-inspired crepe cannelloni.
18:35Filled with a bacon, Madeira, tomato, carrot and onion ragout.
18:41Finished with a bechamel sauce and fresh basil.
18:45I see we're back feeding the 5,000, Michael.
18:48We are.
18:49It's a whopper.
18:50Yes, there is. There's a hefty amount on the plates.
18:58You've made some really delicate crepes.
19:01They're nicely cooked either side and you can see about how thin the pancake is here.
19:05And it's still holding in that filling.
19:08Your vegetables, they're quite chunky and they still have a little bit of a bite, which is a very important
19:13texture with the soft pancake.
19:15These are kind of everyday vegetables and it's not always easy to inject such good flavor.
19:20But the presentation has absolutely let it down.
19:24I don't agree with Anna.
19:26The inside of this pancake is really letting the whole thing down.
19:31So I'm getting large pieces of slightly raw celery and I can't taste the bacon at all.
19:37I think half of the amount of bechamel would have been nice and more seasoned.
19:42It's not giving anything to the inside of the pancake.
19:51Despite the slight mauling that I got off Grace, I got at least some good feedback about the taste.
19:59Tech program manager Janae has made a Mexican-inspired spiced taco pancake with paprika and cayenne pepper oyster mushrooms, served
20:10with a pico de gallo, a Mexican tomato salsa and a green chili and lime salsa with a cheese crisp.
20:18Is there any way that I can eat this and not look like a wild animal?
20:21You've got to get stuck in Grace.
20:23Hands and everything.
20:24I'm a lady.
20:29Janae, each element I can taste in the bite.
20:32Initially I'm getting the green tomato salsa with green chili, then the pico de gallo comes through afterwards and it
20:37finishes with the mushrooms.
20:39And the mushrooms have this lovely smoky barbecued feeling.
20:43The paprika, the cumin, the little bit of, it's kind of almost like a warm spice.
20:48The paprika pancake has got lovely flavour.
20:51We asked you to make something that was interesting and unforgettable and I think that's what you've given us.
20:58This is a really great invention.
21:00I have had a lot of tacos in the past and I think that using the pancake as a case
21:07gives this lovely soft sponginess.
21:09I feel like I'm at a street food truck, I've handed over my cash, I'm sitting on an upturned bucket.
21:17And I'm a happy woman.
21:24Amazing.
21:26I honestly couldn't have asked for better feedback.
21:31I wanted to go in there and be inventive and do something that I haven't tried before.
21:37Just see what happens and I'm glad the inventiveness paid off.
21:45Digital portfolio manager Rose Dip has made masala chai flavoured American pancakes with miso glazed bacon, whipped avocado, pistachio praline
21:58and a pistachio custard.
22:01This is really eccentric.
22:09This dish as a whole doesn't go together.
22:11The pistachio, the sour avocado, the very, very salty strong bacon, they're all really big, big flavours.
22:18But when I eat it together, they're fighting in my mouth.
22:22I absolutely can taste the chai masala, but by putting that wet liquid in, it has removed all of the
22:29natural air in your pancakes.
22:30They are literally flat as a pancake.
22:34I think your bacon's great.
22:36It's glossy, miso, bacon.
22:38What is not to love?
22:40However, there isn't anything fluffy about the pancakes.
22:44The custard, although it is a lovely idea, does very little pistachio.
22:48The brittle is adding a huge, crunchy, overpowering sweetness.
22:54This dish feels like a prototype and things have gone wrong.
23:05I think today has definitely been one of those days where I'm recognising that there's still more to learn.
23:10I still believe in the flavours that I added, but having not made many pancakes, I think I had to
23:16really dig deep.
23:17But I don't think it has quite paid off today.
23:22Music producer Jim has made a Sri Lankan-inspired short-eats pancake roll, filled with a pork belly and prawn
23:29stir-fry, flavoured with lemongrass, chilli and garlic.
23:38Jim, your pancake, I think it's got a great taste to it, I think that your batter's seasoned.
23:43I love the pork, I think it's got a little bit of a bite to it, but it's fatty as
23:48well.
23:49It's really very good.
23:52Prawns are a little bit lost, I've got way more pork in mine than prawn.
23:55I think I've only got one tiny little sliver of prawn, but there's a real lovely lemongrass finish to that
24:01filling.
24:02But this was a pancake challenge.
24:04The pancake is too thick and it's a little bit doughy.
24:15That didn't go as well as I hoped, so I feel a bit deflated.
24:20I'd love to go and have another go, I would have definitely done things a bit different, but I thought
24:24the judges' feedback was completely fair.
24:28Tattoo artist Maddy has made Black Forest inspired American pancakes, served with chocolate mousse, brownie, vanilla bean mascarpone cream, amaretto
24:41macerated cherries and a cherry syrup.
24:49Your pancakes are fluffy and golden brown on the outside, moist and fluffy on the inside.
24:55Your mousse is really beautiful, nice small bubbles, very delicate.
25:00I think your chocolate brownie is excellent.
25:03The question is, is it needed?
25:06The mascarpone cream is a wonderful relief to the other elements.
25:11You've showed tons of skill here.
25:15It looks too much, it is a bit much, but I think that the individual elements really keep the soul
25:22of a Black Forest Gato.
25:24Maddy, you can really cook.
25:25I am ye of little faith in myself.
25:28Well, we need to have some faith.
25:34I feel like I went fun with it and I went indulgent, which is definitely like my vibe as a
25:39cook.
25:39So I'm glad I stayed true to what I like to do and what I like to eat.
25:46That was a tough one.
25:49Oh, I'm so tired.
25:50Anna, that was a bumpy old round in the MasterChef kitchen.
25:53We really saw them thinking outside the box, serving things you would never see on a menu.
25:59We saw six cooks really drive and push to create something new and interesting.
26:06Some of it paid off and some of it didn't.
26:09Well, I'll tell you one thing about this bunch, they're certainly not boring.
26:15One more challenge before we can decide who goes through to knockout week.
26:19Only three of them are going to go through.
26:21If they think it was hard already, we're about to give them an even bigger surprise.
26:27How does everyone feel about the next challenge?
26:29We've all had mixed feedback. We've had good and we've had bad.
26:32I need to put a fire in my belly and really bring my A game because I need to prove
26:37myself.
26:37I really need to also just up my game.
26:49This is an incredibly important day in the MasterChef kitchen and for that reason, we've invited a very special guest.
26:58Please welcome the esteemed restaurant critic, broadcaster and author, the formidable Jay Rayner.
27:16The challenge I've set you sounds very simple.
27:20I've asked you to make a salad, but we do not want a limp bowl of lettuce.
27:26We want structure, texture, we want a killer dressing, something that will rock us back on our feet.
27:32We want to see who you are as cooks, both in terms of technique and good taste through a salad.
27:39At the end of this, three of you will go through to knockout week and the other three will be
27:46going home.
27:47You have 90 minutes to dazzle us, wow us, impress us.
27:51Show us what you've got.
27:55Start cooking.
28:00Salads are fresh ingredients delivered in a way that is complementary to everything else on the plate.
28:08Potato, potato.
28:11One of the things that distinguishes a salad over other dishes is that every forkful should be the same.
28:17It shouldn't be about picking through to find the bit you like.
28:20Every nation around the world has a version of salad, even if they don't call it that.
28:26You can go almost anywhere with it.
28:29This is a really tough brief for me because I'm not a salad guy.
28:34Whoa.
28:35I've got a dish together that's pretty well balanced.
28:37I've got lots and lots of elements.
28:39I don't have a long time to get them all done, so it's going to be a push for time.
28:45Hello, Jim. Hello.
28:46Lots going on on this bench. What are you making?
28:48I'm making my take on a niçoise salad.
28:50So I'm making a tuna steak, which I'm going to sear and keep mostly raw in the middle.
28:54I'm doing a confit potato with an anchovy crumb, some char-grilled green beans, some marinated tomatoes,
29:00hopefully a little squid ink tuile, and a good old-fashioned French vinaigrette.
29:05I love a really good niçoise salad. Where does this experience come from?
29:09I remember going on a holiday as a kid in France and eating a niçoise salad.
29:12Yeah, that's my memory of the first one I had.
29:14I'm excited for this.
29:16Get cooking. Thank you very much. I will. Thank you.
29:19Sorry.
29:19Salad niçoise. We know it has tuna, it has green beans, there are olives, there has to be a dressing.
29:25I know what a niçoise salad is, and if it isn't one of those, I'll be scratching my head and
29:30probably a little bit sad.
29:32Jay hasn't pulled any punches, so I'm going to have to make something good today.
29:34That's a beautiful piece of tuna you've got.
29:37It's huge, isn't it?
29:37Yeah, huge.
29:39Jim cannot cook his tuna for too long in the pan because we're going to get big brown rings.
29:44I want a really elegant, rare piece of tuna.
29:50A confit potato, he's confining them in duck fat, which will give it great flavour.
29:55Hmm.
29:57But should be evenly cooked throughout.
30:01Jim is elevating almost every single element.
30:05But where's his egg?
30:09Okay.
30:10Right.
30:11Cooking for Jay Rayner makes me feel a little flustered.
30:16Excited and very scared.
30:18I don't know if I can do a salad justice.
30:22Come down, Madalena.
30:25Maddy, tell me about your salad.
30:27So, the plan is a chipotle and lime picked crab with a crab bonbon, pepper, tomato,
30:34and onion type salsa.
30:36And a chipotle and lime and honey dressing.
30:39Some elote style corn.
30:41It's like a Mexican street food snack.
30:43And a tostada.
30:45I've got a three-year-old and he does love corn and he does love elote.
30:48So, you're treating us like your own three-year-old.
30:50That's good.
30:51The first time I made this for my son, because he is my only critic, I made the crab bonbons
30:55and he took a single bite out of it and said, Mummy, this is great.
31:01And came and gave me a hug and got a sticker out of the sticker book.
31:03You won't be getting a sticker to go, Maddy.
31:05Yeah, we don't have stickers.
31:07You've made a three-year-old very happy with this and now it's Jay Rayner you've got to face.
31:12Yeah, it's a step up slightly.
31:15Maddy's dressing the crab.
31:16There's a really nice balance of the sweetness of the crab, acidity of the lime and the little kick of
31:21Chipotle.
31:22That is an extraordinary amount of crab.
31:24You should expect this much crab.
31:26Yeah. The rest is for me.
31:29Who doesn't love a deep-fried crab bonbon?
31:32I really want to be able to taste crab.
31:34I want it soft in the centre and crunchy and golden on the outside.
31:40Maddy has eight elements to really nail on this dish.
31:44It'll be a bit this, it'll be a bit that.
31:46There's a Mexican thing going on.
31:48Char away.
31:48But I'm not quite sure how they all pull together to make what anybody would call a salad.
31:55The minutes are racing by.
31:58There is no room to hide.
32:00It's a salad.
32:02You can't hide behind limp lettuce leaves.
32:04You have to show all of your skill to be able to make it a MasterChef-worthy salad.
32:10I'm making a Thai grilled pork salad.
32:13It's going to have lots of fresh herbs.
32:15It's going to have a zingy dressing.
32:17And I'm doing some crispy pork skin on top.
32:20Now, I know many things about Joey Rayner, but he very much likes crispy pork skin.
32:26Crackling.
32:27Yeah.
32:27I don't want to put pressure on you.
32:28Now you've promised me crispy pork skin, if it doesn't turn up on the dish, I will be sad.
32:34What inspired this?
32:36I went on a backpacking trip around Southeast Asia.
32:39It's the kind of food that I would love to cook one day in my own pub or restaurant,
32:43so that's why I'm making it today.
32:45And do look after this pig skin over here.
32:48Bless the skin.
32:49Please work.
32:51Janae is marinating her pork and spices.
32:54She's then going to grill it.
32:55Trying not to stab myself with the skewers.
32:58And then she's going to baste it in coconut milk to keep it moist.
33:01I'm expecting sweet and salty and have depth of those spicy flavors.
33:07Thai salad dressing is about the balance of sour to sweet to salty.
33:11You've got to get all of those things in there, a bit of fish sauce, a bit of soy, a
33:15bit of lime juice, a bit of sugar.
33:16You've got to make sure that they don't cancel each other out.
33:22When it comes to the pork crackling, if she doesn't have enough time to get it crispy, everybody is going
33:27to be disappointed in that.
33:28There's a lot of pressure.
33:29I'm just watching this pork like a hawk.
33:33We are halfway through.
33:37The inspiration for this dish comes from my heritage and I'm really channeling Nepal and flavors of Southeast Asia.
33:45The salad that I'm making, it is green mustard leaves and buckwheat with chicken sadiko and lentil crisps along with
33:53tamarind and mustard dressing.
33:56I'm just picturing my mum picking those fresh mustard greens from the garden.
34:01So it really means something to me.
34:06How did you feel about this brief I've set you?
34:09I really had to dig deep.
34:11I've practiced so I feel more kind of in control and I know the flavors work.
34:15So I just hope that you guys like it too.
34:18It sounds like we're going to get an opportunity to meet you on the plate.
34:21Yeah.
34:22And that makes me very happy.
34:25Roast Dipper's pulling on his Nepalese heritage.
34:28It sounds very, very interesting.
34:30He's got this spiced chicken.
34:32He's got mustard leaves.
34:34He's got daikon.
34:35Hands are shaky today.
34:37Precision and shaking hands don't go well.
34:40These are powerful, powerful flavors.
34:43Mmm.
34:44He is cooking his chicken first and then he's going to add spices in the hot mustard oil.
34:49If he burns his spices, the whole flavor will be spoiled.
34:56Buckwheat is one of those tricky grains.
34:58If it's overcooked, it just turns to mush.
35:02And if it's undercooked, it's too crunchy.
35:0630 minutes left.
35:07They will pass in a flash.
35:10I know this salad needs to be a bit out of the ordinary.
35:14My friends got married in Madrid, so I flew out in the afternoon, went straight to the wedding venue, and
35:20then went straight to the airport after it.
35:21I wasn't able to take them anything, and I felt guilty about it.
35:25What are you making for us?
35:27A salad that's a very late wedding gift from my good friend Indigo and his lovely wife Maria.
35:32They're Spanish, so it's Ramon Andalus.
35:35So it's cod and it's oranges.
35:38And then with that, Spanish tortilla.
35:39Have you got a dressing?
35:41I do.
35:41I've got a fairly traditional Spanish dressing, but with avocado oil.
35:44And then a manchego mornay sauce.
35:48You put so much thought into these dishes.
35:50I've tried to make it glam.
35:51I've done what my mum would say.
35:52I've tarted it up.
35:53There is a whole heap of things going on here.
35:56I feel guilty keeping you from it.
35:59This is my attempt to create something that can hopefully leave a good impression with the judges.
36:05Richie boy.
36:06Michael is cooking his card in the water bath.
36:08It should just flake really nicely.
36:11If it looks like it's floury and fluffy, it means it's been cooked for too long.
36:16He's going to make a manchego bechamel sauce, a traditional cheese found in Spain.
36:22He's going to cover his tortilla with that and then place a beetroot rose on top.
36:30Michael cannot be accused of playing it safe.
36:33There's lots and lots of elements going on here.
36:36There's a tortilla.
36:38He's talking about cod with a particular sauce.
36:40He's talking about saffron and oranges.
36:43It's not quite a salad.
36:45But once the dish is pushed towards us, we'll be able to work out what it was he was talking
36:50about.
36:51You never quite know what you're going to get with Michael, but he's never boring.
36:57Stick.
37:03Cooking for Jay Rayner is monumental.
37:08I've seen him and I've admired him for so long.
37:12I actually am okay with cooking a salad because I think he's going to be introduced to some flavours that
37:17maybe he hasn't had before.
37:21Sabina, there's lots going on as usual.
37:24What are you cooking?
37:25I'm making spiced black peas with falafel and puffed rice with crushed peanuts, beetroot quail eggs and chicken skin salt
37:34drizzled on top with confit garlic mustard dressing.
37:38So we're almost going from Bangladesh through the chicken shops of Mumbai, heading into Persia and then into Egypt.
37:45Yeah.
37:46This is a very well-travelled dish.
37:48I'm calling it the harmony salad.
37:49I'm trying to create peace within the dish.
37:52I asked you to make a salad and you're attempting to bring harmony to the world.
37:55So we like people who set their goals high.
37:57Thank you so much.
38:01There's a lot going on here, but I do like the way that it draws in all these different cultures.
38:05So we've got a kind of Bangladeshi element of puffed rice.
38:09We've got falafel, which is Egyptian, Middle Eastern.
38:12We've got some beetroot quail's eggs, Persian or Iranian element.
38:18I need to fry the falafels.
38:21The trick with falafel is that if it's too wet, it just explodes and falls apart in the fryer.
38:25One, two, three, four.
38:27But if it's too dry, it's claggy and it just absorbs all the moisture in your mouth.
38:32Don't overcrowd the basil.
38:34I want a beautifully crunchy golden brown on the outside.
38:38And the nice little flecks of green from her coriander and the creaminess of the chickpea inside.
38:43I love a good bean salad.
38:46But it needs a lot of flavour and a lot of balance because it can be dull.
38:52But one thing I know about Sabina, nothing she does is dull.
38:58Sorry, can I have another time check?
39:00Ten minutes left. The end of your cook is in sight.
39:04Oh, my God.
39:07I'm under the pump.
39:08Keep the focus. You can do it.
39:09I will. Thank you very much.
39:12Yes.
39:12We've got pork.
39:15Control, control, breathe.
39:17How are the falafel going, Sabina?
39:19I think they're doing great.
39:20I look forward to eating them.
39:21I'm, like, so starstruck.
39:23By me?
39:24Oh, my God.
39:26Like, my legs are shaking.
39:28So far, everything's going okay.
39:31Four minutes left.
39:32A few of you look like you've got a fair amount to do.
39:36Zest!
39:38We're almost there.
39:41Come on, come on, come on, come on, come on, come on, come on.
39:46Have you done this with just food colouring?
39:48Yes.
39:49But I've done it through an airbrush.
39:51Okay.
39:51Which is a mini painter's tool.
39:52No, I know what an airbrush is.
39:58This is a very low-calorie salad.
40:01Maddy, where's your food?
40:03It's coming.
40:05Okay, guys.
40:0760 seconds.
40:08You're really cutting it tight here.
40:10Oh, my God.
40:14Okay.
40:16This is abysmal.
40:20Okay, that's it.
40:22Time up.
40:23Step away from your salad.
40:29Jim, come on up.
40:32First up, Jim has created his take on a tuna salad.
40:35Tuna niçoise salad.
40:37Seared tuna loin seasoned with furiyaki seaweed, with confit potato, an anchovy crumb, tomato tapenade, charred green beans, basil and
40:48courgette salsa verde, finished with a squid ink tuile.
40:52So, unfortunately, the eggs didn't make counterplay.
40:59Jim, I think the seasoning around the tuna is perfectly balanced. I can get the seaweed, I can get the
41:04sesame seed on the outside. It's delicious.
41:07What's very good is your tomato tapenade has got a real punch to it. So that, with the green sauce,
41:15with the tuna, is delicious.
41:19Very much like a potato. It's cooked right through.
41:23However, a niçoise salad without an egg is irregular.
41:27But you've given us things like the squid ink tuile.
41:30But your fish does look like it was stolen off the kitchen surface by a cat, and I've rescued it
41:38halfway down the garden.
41:41The salsa verde at the bottom lacks a depth, and your dressing is a bit acidic.
41:46Yeah.
41:47So, is this take better than the classic dish?
41:51It isn't. It's a combination of top ingredients sort of piled together.
42:04There was some good feedback, so I'm going to hold on to that, and that's a good thing to take
42:09home with me if I need to take him home.
42:13Hello.
42:1430 seconds to go. Nothing on your plates.
42:19Maddy has recreated her son's favourite dish.
42:23Lime and chipotle-picked crab, paired with a crab bonbon,
42:28elote-style charred corn, and a fresh tomato and cucumber salsa.
42:33Finished with a lime avocado crema, a tostada chard, and a honey and chipotle dressing.
42:45Let's be honest, the word salad is hovering over this in very pronounced inverted commas.
42:51It's sort of a plate of hors d'oeuvres, isn't it?
42:53That said, your chipotle lime and honey sauce has depth and power.
42:59Your white crab meat's delicious. I like the salsa.
43:02It's not a salad, but it is a bunch of very lovely things on a plate.
43:07Oh, my...
43:09Maddy, this eats very well.
43:12The elote corn. I could understand why your child cries out for you to make that.
43:17I love what you've done with elevated guacamole.
43:21It's so Moorish.
43:24However, it's elevated Mexican ingredients, not a salad.
43:29A crab can take a huge amount of spice and acidity.
43:34Your bonbon, they are under-seasoned and they are undercooked.
43:38I can't taste the chilli in it, and I can barely taste lime.
43:43I think you got very distracted with trying to do lots and lots of things, and the real star of
43:49the show is quite lacking.
43:53I did think I'd cooked the worst plate of food I've ever cooked in my entire life.
43:58I didn't think I'd get it thrown on my face.
44:00What did you serve me?
44:02Oh, heavens.
44:05Janae's dish is Thai-inspired grilled pork, marinated in soy, ginger and honey, with crispy pork skins,
44:14on a salad of sugar snap peas, lettuce, mint, fennel and Thai basil, topped with a deep-fried rice paper
44:22and served with a lime and sesame dressing.
44:29Janae, I think the presentation was very clever.
44:31By presenting it that way, it kept your cracker crunchy.
44:34You marinated your pork really well.
44:37I can get ginger, I can get coriander.
44:40I think you've done a really fantastic job there.
44:44You are really masterful with flavour and texture.
44:49You have here the crunch of the pork and then the slight spongy crunchiness of the cracker,
44:53the vibrancy of the mint and the fennel.
44:56If I was out at a great Thai restaurant and this was served to me, I would think that somebody
45:02who really knew their stuff was at the stoves.
45:08This is exactly what I was hoping for when I set the salad challenge.
45:13You've got two ways with pork, one of which is crispy crackling and it is crispy.
45:18This dressing, I could take a pot of this and have it as a sipping dressing.
45:22It's sweet and it's sour and it's hot.
45:25It's everything you want from that kind of Thai fish sauce dressing.
45:29Janae, you've done everything.
45:32I'm running out of pork belly so I'm nicking some of the...
45:34You can have that pork belly.
45:36I'm nicking Grace's.
45:37You can have it. Thank you.
45:44Well done.
45:47Not only have I cooked for Jay Ray now, he actually enjoyed the food that I served him.
45:53I've won. That alone is just an incredible achievement.
45:58I feel like I left everything on that table, like I had nothing left to give.
46:04Rose dip salad is inspired by his childhood in Nepal.
46:09He's served a mustard leaf and buckwheat salad with chicken sadeko,
46:14turmeric and cumin lentil crisps and a tamarind mustard dressing.
46:21Really beautiful and effective presentation.
46:28Rose dip, the thing about a salad is it's always about balance.
46:33And there's a lot of buckwheat which I think has slightly unbalanced it.
46:37Occasionally you get the crunch of the lentil crisps,
46:40which aren't quite as crisp as you'd hoped for
46:42because they've been sitting in the salad and picking out the moisture from them.
46:45Yeah.
46:46It's going to give me my five a day.
46:48It's going to give me my 12 a day.
46:50There's so much going on here.
46:52I think your chicken is crispy.
46:54I think it's seasoned nicely.
46:56But for me, the dressing is very mustardy.
47:00And I don't know if that 100% works.
47:05Basically, you have two sides of your salad,
47:06some elements that are really zingy, really interesting.
47:09And then you have a group of vegetables that are undressed
47:12and they're not complemented by anything.
47:17The feedback I received today, it's a mixed bag.
47:22I still believe in the flavours and the elements that I added.
47:28I think maybe it's just fine-tuning.
47:37Michael has made a Spanish-inspired dish.
47:41Saffron, honey and mandarin flavoured cod
47:44with a Spanish tortilla coated in purple airbrushed Mornay sauce
47:48and topped with a beetroot rose
47:51with boiled eggs, olives, spinach and romaine lettuce leaves
47:56and an avocado mustard dressing.
47:59I've never seen anything like this before.
48:02And I can't wait to taste it.
48:10Michael, your cod is under-seasoned and it's overcooked.
48:15Your vinaigrette is really tart, really bitter and under-seasoned.
48:22I never want to criticise a cook for having too many ideas.
48:26However, there's maybe four or five too many ideas on this plate.
48:31I'm not quite sure if the egg goes with the mandarin.
48:33And it's my first time eating a lilac tortilla.
48:37It was quite difficult to get past that when I went to eat it
48:41because egg and lilac are quite off-putting.
48:46I've never eaten anything like this before.
48:49However, if you were to ask me for one bit that I like,
48:52beetroot rose is really very lovely.
48:54It's earthy and prettily arranged.
48:58I think more work went into the narrative
49:00than into thinking about how these things were going to balance up.
49:04Because on the plate, I'm afraid they don't work.
49:06I'm so sorry.
49:14Obviously, it's disappointing when you put something out there
49:16and it's not quite how you wanted it.
49:19I think I got too focused in trying to make it look as good as possible.
49:24If I would have reined it in and gone with something a little bit simpler
49:28and focused in on that, it would have been better.
49:31I'm not a salad person.
49:32I hope I feel that way.
49:37Sabina has made what she calls a harmony salad.
49:41Spiced black peas with falafel, gem lettuce, carrot and pomegranate.
49:47Served with salted chicken skin, beetroot quail eggs,
49:52a side of puffed rice and curry leaves
49:54and a comfy garlic and mustard oil dressing.
50:03This, I think, absolutely fits the mould.
50:07Everything's going on in here.
50:08Crispy chicken skin, puffed rice,
50:10the nuttiness of the beans dressed in a sweet, sour chutney.
50:14It's an amazing salad. It really is.
50:17I love that you called it a harmony salad
50:20because it is harmonious.
50:22To get the quail eggs nice and soft and runny is quite something.
50:28You have a ton of garlic and you've made it all into this really potent dressing
50:34that just marries everything together.
50:37To me, that's a success.
50:41The spiciness from your black chickpeas.
50:44The little pop sweetness from your pomegranate.
50:48Your falafel is beautifully golden brown on the outside.
50:51You gave yourself so much work to do.
50:53But you've produced something really, really fantastic.
50:57Well done, Sabina.
51:02Wow. Well done. Well done.
51:06To have Jay Raynor eat my food and to say it's good, so, so shocked.
51:14You never think to yourself as an amateur cook that you're really a good cook
51:18until these things happen.
51:20I want your falafel. Yeah.
51:22And I want your dressing.
51:23I want you all of that. God, thank you guys.
51:25And when they do, you have faith in yourself.
51:28And you must be slightly good.
51:34I mean, it was a tough challenge asking them, make a salad.
51:38Some of them embraced it brilliantly.
51:42Jay, tasting your food is scary for chefs.
51:44For home cooks, it's, like, unbelievable.
51:48Well, Jay, thank you so much for that wonderful brief.
51:52Thank you for having me.
51:53It's always nice to be in the MasterChef kitchen.
52:00Who knew a humble salad could be so exciting?
52:05Two really tough challenges.
52:07A few of our cooks really struggled today,
52:09but a couple of them really soared high.
52:12Only three can go through to knock out wheat.
52:16Janae, smashing through that fried rice paper
52:20with that really punchy Thai dressing.
52:24She is one serious home cook.
52:27Her invention test, light, feathery pancakes.
52:30There's mushrooms in paprika and the pico de gala sauce.
52:34She really understands flavour.
52:36I think we're both agreed.
52:38Janae absolutely deserves her spot in knockout week.
52:42Another cook who knocked our socks off was Sabina.
52:46Sabina really struggled with her pancake, but she came back fighting.
52:51I really enjoyed Sabina's harmony salad.
52:54Sabina is a wizard when it comes to spice.
52:57So Sabina joins Janae in knockout week.
53:00I think one cook that really struggled today was Michael.
53:05And I think he lost the run of himself in the style over the substance of his dish.
53:09We've asked him time and time again to refine his presentation.
53:13I think we've come to the end of the road with Michael.
53:16One place left.
53:18That leaves us a discussion between Rose Dip, Jim and Maddy.
53:22Rose Dip really struggled in the pancake challenge.
53:26He needed to come back with an absolute blinder of a salad.
53:31I enjoyed the chicken.
53:33There was quite a few elements that just had nothing.
53:36They were bland.
53:37They did lack balance.
53:39Jim tried to put bells and whistles on a very well-known and popular Niswa's salad.
53:44There was buckets of flavour.
53:46That tapenade was absolutely sensational.
53:50His tuna was really well done.
53:53It was delicious.
53:54I do think he has great skills and a good feel for flavour.
54:00I really enjoyed Maddy's fluffy American pancakes and had Black Forest flavours.
54:05But she struggled in the salad challenge.
54:08I'm not sure that Maddy's dish fulfilled the brief.
54:11Maddy's eloticon was really delicious.
54:15However, those bonbons were undercooked.
54:18She's a good cook.
54:19But time is not her friend.
54:23I would obviously be really sad to go home now just because I've enjoyed this so much.
54:30I would love a place to knock out with. I just want to keep doing this. I'm having the time
54:34of my life.
54:35It would mean everything for me to get through, but I will also be equally proud to have come this
54:42far.
54:43I think these three cooks have all struggled over the last two challenges, but there's one that I think might
54:50have a little bit more to give.
54:59There were two cooks today who surprised and amazed us. They'll be going through to knockout week.
55:07Sabina.
55:09Janai.
55:10Congratulations.
55:16We only have one more place.
55:19The final cook going through to knockout week is...
55:28Jim.
55:33Well done.
55:38Michael, Maddy, Rose Dip. You should be so proud of yourself. Thank you so much.
55:46I would have loved to keep going. My disorganisation got the better of me.
55:51Whatever happens, I want to move forward with food. This is definitely not the end of my story.
55:57I've got a huge amount from this competition.
56:00It's enhanced my willingness to take what I like and make it better.
56:07It's definitely bittersweet, but I hope I've done Nepal and my Nepalese community proud.
56:13You're through to knockout week. Congratulations.
56:16I can't wait till my wife and family, they're going to be so proud of me.
56:20The sharp end of the competition now, so I'm going to have to up my game.
56:23I got to serve food to Jay Rayner. Not only did he eat my food, but he liked my food.
56:29I'm going to knockout week. I cannot believe it. This is unbelievable.
56:34I thought I was an okay cook, and my kids say I'm a good cook.
56:39I never thought that I was at the level where I would be here.
56:43I'm just going to try and celebrate this knockout week achievement and just breathe and live that for a second.
56:53Next time, six new hopefuls.
56:57Spectastic being here.
57:00Compete for the right to wear a MasterChef apron.
57:04Chop, chop, chop, chop, chop, chop.
57:05Before battling for a place in the quarter-final.
57:09I would pay good money for this in a restaurant.
57:12There's something quite Dracula about this dish.
57:15Match.
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