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MasterChef - Season 22 Episode 3
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00:01It'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,
00:31but 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.
00:44To test them even further.
00:47First, they will have to invent an exceptional dish from scratch.
00:51You've showed tons of skill here.
00:53Before going on to cook for one of the country's leading restaurant critics,
00:59Jay 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?
01:15Who will go through to knock out week?
01:37Welcome to your quarterfinal.
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 knockout week.
01:55This is an invention test.
01:58We want you to create a dish that's centered around pancakes.
02:02Pancakes are popular all over the world.
02:04It could be American fluffy pancakes,
02:07Japanese souffle pancakes,
02:08or even the French crepe.
02:10But you have to ask yourself,
02:11what can you put with your pancakes to make it an exciting dish?
02:16We want to see flair.
02:18We want to see interesting flavor combinations.
02:22It can be sweet, or it can be savory.
02:25We 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 is in there.
02:47You've got 10 minutes to choose your ingredients and plan your dish.
02:50You then have 70 minutes to cook the best pancakes you ever have in your life.
02:55Come on up and get your ingredients.
03:02The MasterChef Market has got meat, fish, 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, Shrove Tuesday.
03:19But whatever they give us with them has 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 and cover them in stuff.
03:33I'm definitely going savory.
03:34I quite like to make dishes up on the spot at home,
03:36just see what's in the fridge,
03:38go and grab something and make dinner for the family.
03:40So hopefully I'll be all right.
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 120 miles per hour right now.
03:59So many things.
04:01You now have 70 minutes to create the pancake of your wildest dreams.
04:08Let's cook.
04:09Okay.
04:18Sabina is cooking us Bangladeshi and Pakistani recipes straight 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, elegant balance of spice and flavor.
04:41I think that's superb.
04:42I can't fault it.
04:45I have to say this whole MasterChef thing is 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 with the contents in the egg?
05:12Yes.
05:12The pancake itself has a batter with some shredded potatoes,
05:17vegetables as well, and spices.
05:19And then I'm going to serve it with some prawns with 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.
05:36So 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.
05:44It 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 and vegetable correct.
05:57I'm worried how thin she'll make her pancake
06:00and be able to have the vegetables cooked at the same time.
06:07Prawns and gajujang sauce don't want them blackened and burned.
06:12I'm a huge fan of Korean pancakes.
06:16I love that Sabina is cooking outside of her culture.
06:19She's really pushing herself.
06:22You have 50 minutes left.
06:24Let'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, it's a bit of cinnamon.
06:42But he is very heavy-handed.
06:44You need to refine your presentation.
06:49A little bit like me if I've come in after a night out
06:51and just rubbed my eyes.
06:54As someone who usually likes to know in quite meticulous detail
06:58what's happening,
06:59going into a completely unknown scenario
07:01is very much out of my comfort zone.
07:03Oh, 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.
07:15You 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.
07:22But 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
07:49made with a crepe instead of the pasta.
07:52That filling...
07:53He's got vegetable ragu.
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.
08:11Oh, hey!
08:13First one's always a difficult one.
08:14Always bounce back.
08:19Janae has shown us that she's a creative cook.
08:22Janae takes something that she knows is a crowd-pleaser
08:25and put a twist on it.
08:28What is your signature dish?
08:29A Thai green curry fried chicken.
08:32If I were to 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 am feeling it today.
08:43I actually don't like pancakes.
08:46They're a world-favorite, a 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.
09:04And then I'm going to add spices into the batter.
09:08Just to make it taste a bit more savoury.
09:10I am going to do vegetarian today.
09:12I'm going to use oyster mushrooms
09:14to kind of replicate pulled chicken.
09:17And then I'm going to add homemade salsa
09:19that's going to be spicy.
09:21And then some crispy cheese on top as well.
09:24Mexican's one of my favourite 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.
09:34But we're going to see.
09:35Let's see if the risk pays off.
09:40Janae 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 going to serve it with a pico de gallo
09:53Mexican salsa.
09:55And she's also doing green salsa.
09:58Quite a lot of wet things in Janae's recipe.
10:03Oops.
10:04If I pick up this pancake and it dissolves,
10:08it's a complete disaster.
10:13Guys, you're halfway through.
10:15That's 35 minutes left.
10:20Rose dip has introduced us to flavours
10:23that we've never had before.
10:24He's using really wonderful Nepalese spices.
10:28That garlic and Timur pepper has got a lot of depth to it.
10:31And that doll.
10:32I've never had a doll 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.
10:43So 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.
10:56So what pancake are you going to make today?
10:58American fluffy pancakes with masala chai flavour
11:02into the batter with some crispy bacon
11:04and then custard with a bit of pistachio flavour.
11:09But 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.
11:16I hope so too, yeah.
11:17Have you made fluffy American pancakes before?
11:20I 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.
11:34It needs to have a smooth brown edge,
11:36but the insides need to be fluffy.
11:39The batter is ready.
11:40I'm going to eat it for now,
11:41and I'm just going to make custard.
11:44Epistachio 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.
11:55He seems to have brittle on the goal,
11:58but right now, rose dip is mashing an avocado.
12:01I can see aubergine on his bench too.
12:04This is going to be absolutely wild or complete genius.
12:11Jim is a music producer of Sri Lankan heritage.
12:15He's showed us his grandma's curry,
12:17which 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,
12:27because 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.
12:35And you have to bring it out when you need to.
12:39Where's the plan?
12:41It's all up here at the moment,
12:42but I'm going to 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,
12:48but not with these flavours.
12:50I'm going to go vaguely South East Asian.
12:52Pancake rolls are quite big in Sri Lanka
12:54for sort of short eats, they call it,
12:56like a snack before dinner.
12:58So I've got some pork belly and some prawns.
12:59I'm going to make a curry mix,
13:01put it inside a crepe pancake.
13:03So simple but effective, hopefully.
13:07I love the idea of Jim's pork and prawn curry
13:12inside a pancake.
13:15I want loads of lemongrass and ginger.
13:18I want the juiciness of the fatty pork belly
13:22and a good hit of prawns.
13:24This sounds absolutely wonderful.
13:33Maddie, I think, is a really ambitious home cook.
13:36Eee!
13:38Really, really delicious.
13:41But she gives herself a lot of work to do.
13:44That means that things are missing,
13:46things aren't done properly.
13:48We are missing the shortbread biscuit.
13:50I want to see Maddie being able
13:52to 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
13:59how time moves.
14:04I'm working on it.
14:06What are you making us, Maddie?
14:07American pancakes with a Black Forest-inspired vibe.
14:11So chocolate mousse, macerated cherries,
14:13a vanilla bean mascarpone cream,
14:15and we'll maybe have some brownies
14:16that hopefully are going to be ready to party real soon.
14:19Black Forest-gato, 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 gato time.
14:29You'll be surprised to know, Anna,
14:30I love Black Forest-gato.
14:32Grace, you'll be surprised to know
14:33that I love Black Forest-gato.
14:38Whoopsie.
14:39Maddie needs to make those pancakes nice and early
14:41because if they are hot,
14:43they are going to spoil the entire dish.
14:46That chocolate mousse, what I'm expecting to see
14:48is 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,
15:00if there's even a little bit of heat,
15:02they will start to melt and mix together.
15:05A good sticky brownie is a thing
15:07of absolute exquisite beauty.
15:09If it has two minutes too long in that oven,
15:12it's school dinner chocolate bake.
15:15There are lots of lovely ideas going on here,
15:18but this is a pancake challenge.
15:22She needs to remember that.
15:25This girl's got to make pancakes.
15:28Time's flying by.
15:3015 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.
15:46They're not as fluffy as I would have liked.
15:48The flavour.
15:49Hoping that will save me.
15:51We asked them to be creative
15:53and they are definitely giving us
15:55six very different pancakes.
15:57Oh, man, that's fallen to pieces.
16:01The first one's always rubbish.
16:02You're just a humble pancake.
16:05Oh, my God.
16:06Slay me where I stand.
16:07It's all about detail.
16:10Creating moments of delight.
16:13Bring out the beshamolinas.
16:16It's figuring out how to
16:17make them look like tacos.
16:29You know, it's actually better than I thought.
16:31You've got 60 seconds left.
16:34Time goes quick.
16:37I have a feeling they're going to see
16:40it's not the prettiest.
16:42Tape like a taco in a pancake.
16:46Oh, gosh.
16:48Oh, and the brownie.
16:53Don'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.
17:04No.
17:05I mean, only time will tell.
17:10Sabina, come on up.
17:13Charity consultant Sabina
17:16has cooked a Korean-style vegetable pancake
17:19with gochujang prawns
17:22served with a chilli and mango salsa
17:24and a sesame and honey dipping sauce.
17:33The pancake has got much more filling in it
17:36than a traditional Korean pancake.
17:38By putting cabbage and kojie
17:39and red onion and potato into the batter,
17:42it's made it quite dense and quite wet.
17:44It's not feeling very pancake-y.
17:49The pancake itself is closer to a fritter.
17:53Your prawns are very nicely cooked
17:55and they're really well marinated
17:56in the gochujang marinade.
17:58The sesame seed and honey and soy sauce dip
18:01is really quite sweet.
18:02And, my goodness, there's a punch to that mango
18:05and avocado salsa on the side.
18:07So, they're all really big flavours
18:09and they're slightly clashing.
18:15Well done.
18:16Good job.
18:18I'm going to just take the feedback on board
18:21and try and cook to my best ability
18:23in the next challenge.
18:25Oh, my God.
18:29Stay-at-home dad, Michael,
18:31has served an Italian-inspired crepe cannelloni
18:35filled with a bacon-madeira-tomato-carrot-and-onion ragu
18:41finished with a bechamel sauce
18:43and 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.
18:51There's a hefty amount on the plate.
18:58You've made some really delicate crepes.
19:01They're nicely cooked to either side
19:02and 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
19:10and they still have a little bit of a bite,
19:11which is a very important texture
19:13with the soft pancake.
19:15These are kind of everyday vegetables
19:17and it's not always easy to inject such good flavour,
19:20but the presentation has absolutely let it down.
19:24I don't agree with Anna.
19:26The inside of this pancake
19:28is really letting the whole thing down.
19:31So I'm getting large pieces of slightly raw celery
19:34and I can't taste the bacon at all.
19:37I think half of the amount of bechamel
19:40would have been nice and more seasoned.
19:43It's not giving anything to the inside of the pancake.
19:52Despite the slight mauling that I got off Grace,
19:55I got at least some good feedback about the taste.
19:59Tech program manager Janae
20:02has made a Mexican-inspired spiced taco pancake
20:05with paprika and cayenne pepper oyster mushrooms,
20:09served with a pico de gallo,
20:11a Mexican tomato salsa,
20:13and a green chilli and lime salsa
20:16with a cheese crisp.
20:18Is there any way that I can eat this
20:20and not look like a wild animal?
20:21You've got to get stuck in, Grace.
20:23Hands in everything.
20:24I'm amazing.
20:29Janae, each element I can taste in the bite.
20:32Initially, I'm getting the green tomato salsa
20:34with green chilli.
20:35Then the pico de gallo comes through afterwards
20:37and it finishes with the mushrooms.
20:39And the mushrooms has this lovely,
20:41smoky, barbecued feeling.
20:43The paprika, the cumin,
20:45the little bit of,
20:46kind of almost like a warm spice.
20:48The paprika pancake has got lovely flavour.
20:51We asked you to make something
20:53that was interesting and unforgettable
20:55and 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
21:04and 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.
21:12I've handed over my cash.
21:14I'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
21:34and do something that I haven't tried before.
21:38Just see what happens
21:39and I'm glad the inventiveness paid off.
21:46Digital portfolio manager Rose Dip
21:48has made masala chai-flavoured American pancakes
21:52with miso-glazed bacon, whipped avocado,
21:57pistachio praline and a pistachio custard.
22:00This is really eccentric.
22:08This dish as a whole doesn't go together.
22:12The pistachio, the sour avocado,
22:14the very, very salty, strong bacon,
22:16they're all really big, big flavours.
22:19But when I eat it together,
22:20they're fighting in my mouth.
22:22I absolutely can taste the chai masala,
22:25but by putting that wet liquid in,
22:27it has removed all of the natural air in your pancakes.
22:31They 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,
22:47does very little pistachio.
22:48The brittle is adding a huge, crunchy,
22:52overpowering sweetness.
22:54This dish feels like a prototype
22:57and things have gone wrong.
23:05I think today has definitely been one of those days
23:07where I'm recognising that there's still more to learn.
23:10I still believe in the flavours that I added,
23:13but having not made many pancakes,
23:15I think I had to really dig deep.
23:17But I don't think it has quite paid off today.
23:22Music producer Jim has made a Sri Lankan-inspired
23:26Short Eats pancake roll,
23:28filled with a pork belly and prawn stir-fry,
23:31flavoured with lemongrass, chilli and garlic.
23:38Jim, your pancake, I think it's got a great taste to it.
23:41I think that your batter's seasoned.
23:43I love the pork.
23:45I think it's got a little bit of a bite to it,
23:47but it's fatty as well.
23:49It's really very good.
23:52Prawns are a little bit lost.
23:53I've got way more pork in mine than prawn.
23:55I think I only got one tiny little sliver of prawn.
23:58But there's a real lovely lemongrass finish to that filling.
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.
24:17So I feel a bit deflated.
24:20I'd love to go and have another go.
24:21I would have definitely done things a bit different.
24:23But I thought the judge's feedback was completely fair.
24:28Tattoo artist Maddie
24:30has made Black Forest inspired American pancakes
24:34served with chocolate mousse, brownie,
24:37vanilla bean mascarpone cream,
24:40amaretto macerated cherries
24:42and a cherry syrup.
24:49Your pancakes are fluffy and golden brown on the outside,
24:54moist and fluffy in the inside.
24:56Your mousse is really beautiful.
24:58Nice small bubbles, very delicate.
25:01I think your chocolate brownie is excellent.
25:03The question is, is it needed?
25:06The mascarpone cream is a wonderful relief
25:09to the other elements.
25:11You've showed tons of skill here.
25:15It looks too much.
25:17It is a bit much.
25:18But I think that the individual elements
25:20really keep the soul of a Black Forest gateau.
25:24Maddie, 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
25:36and I went indulgent,
25:37which is definitely, like, my vibe as a cook.
25:39So I'm glad I stayed true to what I like to do
25:42and 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
25:52in the MasterChef kitchen.
25:54We really saw them thinking outside the box,
25:57serving things you would never see on a menu.
25:59We saw six cooks really drive and push
26:04to create something new and interesting.
26:07Some of it paid off and some of it didn't.
26:09But I'll tell you one thing about this bunch.
26:11They're certainly not boring.
26:15One more challenge before we can decide
26:17who goes through to knockout week.
26:19Only three of them are going to go through.
26:21If they think it was hard already,
26:23we'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.
26:31We've had good and we've had bad.
26:33I need to put a fire in my belly
26:34and really bring my A game
26:36because I need to prove myself.
26:37I really need to also just up my game.
26:48This is an incredibly important day
26:52in the MasterChef kitchen.
26:54And for that reason,
26:55we've invited a very special guest.
26:59Please welcome the esteemed restaurant critic,
27:03broadcaster and author,
27:05the formidable Jay Rayner.
27:17The challenge I've set you sounds very simple.
27:20I've asked you to make a salad.
27:23But we do not want a limp bowl of lettuce.
27:26We want structure, texture.
27:28We want a killer dressing,
27:30something that will rock us back on our feet.
27:32We want to see who you are as cooks,
27:34both in terms of technique and good taste,
27:37through a salad.
27:39At the end of this,
27:41three of you will go through to knockout week
27:44and the other three will be going home.
27:47You have 90 minutes to dazzle us,
27:50wow us, impress us.
27:52Show us what you've got.
27:55Start cooking.
28:00Salads are fresh ingredients
28:03delivered in a way
28:04that is complementary
28:05to everything else on the plate.
28:08Potato, potato.
28:10One of the things that distinguishes
28:12a salad over other dishes
28:14is that every forkful should be the same.
28:17It shouldn't be about picking through
28:19to find the bit you like.
28:20Every nation around the world
28:21has a version of salad,
28:23even if they don't call it that.
28:26You can go almost anywhere with it.
28:29This is a really tough brief for me
28:31because I'm not a salad guy.
28:34Whoa.
28:35I've got a dish together
28:36that's pretty well balanced.
28:38I've got lots and lots of elements.
28:39I don't have a long time to get them all done,
28:41so it's going to be a push for time.
28:45Hello, Jim.
28:46Hello.
28:46Lots going on on this bench.
28:48What are you making?
28:48I'm making my take on a niçoise salad.
28:50So I'm making a tuna steak,
28:52which I'm going to sear
28:53and keep mostly raw in the middle.
28:55I'm doing a confit potato
28:56with an anchovy crumb,
28:57some char-grilled green beans,
28:58some marinated tomatoes,
29:00hopefully a little squid ink tuile,
29:02and a good old-fashioned French vinaigrette.
29:05I love a really good niçoise salad.
29:08Where does this experience come from?
29:09I remember going on a holiday
29:10as a kid in France
29:11and eating a niçoise salad.
29:13That's my memory of the first one I had.
29:15I'm excited for this.
29:17Get cooking.
29:17Thank you very much.
29:18I will. Thank you.
29:19Sorry.
29:19Salad niçoise.
29:20We know it has tuna,
29:21it has green beans,
29:23there are olives,
29:24there has to be a dressing.
29:25I know what a niçoise salad is,
29:27and if it isn't one of those,
29:29I'll be scratching my head
29:30and probably a little bit sad.
29:32Jay doesn't pull any punches,
29:33so I'm going to have to make something good today.
29:35It's a beautiful piece of tuna, you've got.
29:37It's huge, isn't it?
29:38Yeah, beautiful.
29:39Jim cannot cook his tuna for too long in the pan
29:42because we're going to get big brown rings.
29:44I want a really elegant, rare piece of tuna.
29:50Confi potato,
29:52he's confining them in duck fat,
29:53which will give it great flavor.
29:55Hmm.
29:57But should be evenly cooked throughout.
30:01Jim is elevating almost every single element.
30:06But where's his egg?
30:09OK.
30:10Right.
30:11Cooking for Jay Rayner makes me feel a little flustered.
30:16Excited.
30:17And 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.
30:26So the plan is a chipotle and lime picked crab with a crab bonbon, pepper, tomato and onion type salsa
30:36and a chipotle and lime and honey dressing, some elote style corn, like a Mexican street food snack and a
30:44tostada.
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, that's good.
30:51The first time I made this for my son, because he is my only critic, I made the crab bonbons
30:56and he took a single bite out of it and said,
30:59Mummy, this is great and came and gave me a hug and got a sticker out of the sticker book.
31:04You 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.
31:11You've got to face.
31:12Yeah, so 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.
31:26The 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.
31:43It'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.
32:14It'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.
32:21Now, 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.
32:29Now you've promised me crispy pork skin.
32:31If 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 in 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.
33:02I'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.
33:12You've got to get all of those things in there.
33:13A bit of fish sauce, a bit of soy, a bit of lime juice, a bit of sugar.
33:17You'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,
33:26everybody is going to be disappointed in that.
33:28There's a lot of pressure.
33:30I'm just watching this pork like a hawk.
33:34We are halfway through.
33:37The inspiration for this dish comes from my heritage,
33:40and I'm really channeling Nepal and flavors of Southeast Asia.
33:45The salad that I'm making, it is green mustard leaves and buckwheat
33:49with chicken sadako and lentil crisps, along with tamarind and mustard dressing.
33:56I'm just picturing my mom picking those fresh mustard greens from the garden.
34:02So 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 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.
34:44He 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.
35:11I 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
35:19wedding venue, and then went straight to the airport after it.
35:21I wasn't able to take them anything, and I felt guilty about it.
35:26What 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, so it's cod and it's oranges.
35:38And then with that, Spanish tortilla.
35:40Have 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
36:04judges.
36:05Fishy boy.
36:06Michael is cooking his cod in the water bath.
36:09It 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.
36:41He's talking about saffron and oranges.
36:43It's not quite a salad.
36:46But once the dish is pushed towards us, we'll be able to work out what it was he was talking
36:50about.
36:52You never quite know what you're going to get with Michael, but he's never boring.
36:58Sting.
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
37:17flavors that maybe 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
37:32whale eggs, and chicken skin salt drizzled on top with confit garlic mustard dressing.
37:38So we're almost going from Bangladesh through the chicken shops of Mumbai, heading into Persia
37:44and then into Egypt.
37:45Yeah.
37:46This is a very well-traveled 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
38:05cultures.
38:06So we've got a kind of Bangladeshi element of puffed rice.
38:09We've got falafel, which is Egyptian Middle East.
38:12And we'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
38:25fryer.
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 ever grab the basil.
38:34I want a beautifully crunchy golden brown on the outside and the nice little flecks of
38:40green from her coriander and the creaminess of the chickpea inside.
38:43I love a good bean salad, but it needs a lot of flavour and a lot of balance because it
38:50can 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.
39:01The end of your cook is in sight.
39:04Oh, my God.
39:07I'm under the pump.
39:08Keep the focus.
39:09You can do it.
39:09I will.
39:10Thank you very much.
39:12Yes.
39:12We've got four.
39:15Control, control, breathe.
39:18How 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.
39:46Have you done this with just food colouring?
39:48Yes.
39:49But I've done it through an airbrush.
39:51Okay.
39:51She's a mini painter's tool.
39:52No, I know what an airbrush is.
39:58This is a very low-calorie salad.
40:01Maddie, where's your food?
40:03It's coming.
40:05Okay, guys, 60 seconds.
40:07You'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.
40:30Jim, come on up.
40:32First up, Jim has created his take on a tuna niçoise salad.
40:37Seared tuna loin seasoned with furiaqui seaweed,
40:41with confit potato,
40:42an anchovy crumb,
40:44tomato tapenade,
40:46charred green beans,
40:47basil and courgette salsa verde,
40:50finished with a squid ink tuile.
40:52So, unfortunately,
40:53the eggs didn't make out of the plate.
40:59Jim, I think the seasoning around the tuna
41:02is perfectly balanced.
41:03I can get the seaweed,
41:04I can get the sesame seed on the outside.
41:07It's delicious.
41:08What's very good is your tomato tapenade
41:10has got a real punch to it.
41:12So, that, with the green sauce,
41:15with the tuna,
41:16is delicious.
41:19Very much like your potato.
41:21It's cooked right through.
41:23However, a niçoise salad without an egg
41:25is irregular.
41:27But you've given us things like the squid ink tuile.
41:30But your fish does look like it was stolen
41:34off the kitchen surface by a cat.
41:37And I've rescued it halfway down the garden.
41:41The salsa verde at the bottom
41:43lacks a depth
41:44and your dressing is a bit acidic.
41:47Yeah.
41:47So, is this take
41:48better than the classic dish?
41:51It isn't.
41:52It's a combination of top ingredients
41:55sort of piled together.
42:04There was some good feedback.
42:06So, I'm going to hold on to that
42:07and that's a good thing to take home with me
42:09if I need to take them home.
42:13Hello.
42:1430 seconds to go.
42:16Nothing on your plates.
42:20Maddy has recreated her son's favourite dish.
42:24Lime and chipotle-picked crab
42:26paired with a crab bonbon,
42:28elote-style charred corn
42:30and a fresh tomato and cucumber salsa
42:33finished with a lime avocado crema,
42:36a tostada chard
42:38and a honey and chipotle dressing.
42:45Let's be honest,
42:46the word salad
42:47is hovering over this
42:48in very pronounced inverted commas.
42:51It's sort of a plate of hors d'oeuvres, isn't it?
42:53That said,
42:55your chipotle lime and honey sauce
42:57has depth and power.
42:59Your white crab meat's delicious.
43:01I like the salsa.
43:02It's not a salad,
43:05but it is a bunch of very lovely things
43:07on a plate.
43:10Maddy, this eats very well.
43:12The elote corn.
43:13I could understand
43:15why your child cries out
43:16for you to make that.
43:17I love what you've done
43:19with elevated guacamole.
43:21It's so Moorish.
43:24However,
43:25it's elevated Mexican ingredients,
43:27not a salad.
43:30Crab can take
43:31a huge amount of spice
43:33and acidity.
43:34Your bonbon,
43:36they are under-seasoned
43:37and they are under-cooked.
43:39I can't taste the chilli in it
43:40and I can barely taste lime.
43:42I think
43:44you got very distracted
43:45with trying to do
43:46lots and lots of things
43:48and the real star of the show
43:50is quite lacking.
43:54I did think I'd cooked
43:55the worst plate of food
43:56I've ever cooked
43:56in my entire life.
43:58I did think I'd get it
43:59thrown on my face.
44:00What did you serve me?
44:02Oh, heavens.
44:05Janae's dish
44:06is Thai-inspired grilled pork
44:09marinated in soy, ginger and honey
44:11with crispy pork skins
44:13on a salad of sugar-snap peas,
44:17lettuce, mint, fennel
44:19and Thai basil
44:20topped with a deep-fried rice paper
44:23and served with a lime
44:24and sesame dressing.
44:29Jané, I think the presentation
44:30was very clever.
44:32By presenting it that way,
44:33it kept your cracker crunchy.
44:35You marinated your pork really well.
44:37I can get ginger,
44:39I can get coriander.
44:40I think you've done
44:41a really fantastic job there.
44:44You are really masterful
44:46with flavour and texture.
44:49You have here the crunch of the pork
44:51and then the slight spongy crunchiness
44:53of the cracker
44:54and vibrancy of the mint
44:55and the fennel.
44:56If I was out
44:58at a great Thai restaurant
44:59and this was served to me,
45:01I would think that somebody
45:02who really knew their stuff
45:04was at the stoves.
45:08This is exactly
45:10what I was hoping for
45:11when I set the salad challenge.
45:13You've got two ways with pork,
45:14one of which is crispy crackling
45:16and it is crispy.
45:19This dressing,
45:20I could take a pot of this
45:21and have it as a sipping dressing.
45:23It's sweet and it's sour
45:24and it's hot.
45:25It's everything you want
45:26from that kind of Thai
45:27fish sauce dressing.
45:29Jané, you've done everything.
45:32I'm running out of pork belly,
45:34so I'm nicking some of the...
45:34You don't have that pork belly.
45:36I'm nicking graces.
45:37You can have it.
45:44Well done.
45:47Not only have I cooked
45:48for Jay Ray now,
45:49he actually enjoyed the food
45:50that I served him.
45:54I've won.
45:55That alone is just
45:56an incredible achievement.
45:58I feel like I left
45:58everything on that table.
46:00I have nothing left to give.
46:05Rose dip salad
46:06is inspired by his childhood
46:08in Nepal.
46:09He's served a mustard leaf
46:11and buckwheat salad
46:12with chicken sadeko,
46:14turmeric and cumin lentil crisp,
46:16and a tamarind mustard dressing.
46:21Really beautiful
46:22and effective presentation.
46:29Rose dip,
46:30the thing about a salad
46:31is it's always about balance.
46:33And there's a lot of buckwheat,
46:34which I think
46:36has slightly unbalanced it.
46:38Occasionally,
46:38you get the crunch
46:39of the lentil crisps,
46:40which aren't quite as crisp
46:41as you'd hoped for
46:42because they've been sitting
46:43in the salad
46:43and picking out
46:44the moisture from them.
46:45Yeah.
46:46It's going to give me
46:47my five a day.
46:48It's going to give me
46:49my 12 a day.
46:50There's so much going on here.
46:52I think your chicken
46:53is crispy.
46:55I think it's seasoned nicely.
46:56But, for me,
46:58the dressing is very mustardy.
47:00And I don't know
47:01if that 100% works.
47:05Basically,
47:05you have two sides
47:06of your salad,
47:07some elements
47:07that are really zingy,
47:09really interesting,
47:09and then you have
47:10a group of vegetables
47:11that are undressed
47:12and they're not
47:13complemented by anything.
47:17The feedback
47:18I received today,
47:21it's a mixed bag.
47:23I still believe
47:24in the flavours
47:25and the elements
47:26that I added.
47:27I think maybe
47:28it's just fine-tuning.
47:37Michael has made
47:39a Spanish-inspired dish,
47:41saffron, honey
47:42and mandarin-flavoured cod
47:44with a Spanish tortilla
47:46coated in purple
47:47airbrushed mornay sauce
47:49and topped
47:50with a beetroot rose
47:51with boiled eggs,
47:53olives,
47:54spinach
47:55and romaine lettuce leaves
47:56and an avocado
47:58mustard dressing.
47:59I've never seen
48:01anything like this before
48:02and I can't wait
48:03to taste it.
48:10Michael,
48:11your cod is under-seasoned
48:13and it's overcooked.
48:15Your vinaigrette
48:16is really tart,
48:19really bitter
48:19and under-seasoned.
48:22I never want
48:24to criticise a cook
48:25for having too many ideas.
48:26However,
48:27there's maybe four
48:28or five too many ideas
48:30on this plate.
48:30I'm not quite sure
48:32if the egg
48:32goes with the mandarin
48:33and it's my first time
48:35eating a lilac tortilla.
48:37It was quite difficult
48:39to get past that
48:40when I went to eat it
48:42because egg
48:43and lilac
48:44are quite off-putting.
48:46I've never eaten
48:47anything like this before.
48:49However,
48:49if you were to ask me
48:50for one bit
48:51that I like,
48:52beetroot rose
48:52is really very lovely.
48:54It's earthy
48:55and prettily arranged.
48:58I think more work
48:59went into the narrative
49:00than into thinking
49:02about how these things
49:03were going to balance up
49:04because on the plate,
49:05I'm afraid they don't work.
49:06I'm so sorry.
49:14Obviously,
49:15it's disappointing
49:15when you put something out there
49:16and it's not quite
49:17how you wanted it.
49:19I think I got too focused
49:21in trying to make it
49:23look as good as possible.
49:24If I would have reined it in
49:26and I'd gone with something
49:27a little bit simpler
49:28and focused in on that,
49:30it would have been better.
49:31I'm not a salad person.
49:33I feel that.
49:37Sabina has made
49:38what she calls
49:39a Harmony Salad.
49:41Spiced black peas
49:43with falafel,
49:44gem lettuce,
49:45carrot and pomegranate.
49:47Served with salted chicken skin,
49:50beetroot quail eggs,
49:52a side of puffed rice
49:53and curry leaves
49:54and a confit garlic
49:56and mustard oil dressing.
50:03This, I think,
50:04absolutely fits the mould.
50:07Everything's going on in here.
50:08Crispy chicken skin,
50:09puffed rice,
50:10the nuttiness of the beans
50:12dressed in a sweet,
50:12sour chutney.
50:14It's an amazing salad.
50:15It really is.
50:17I love that you called it
50:19a Harmony Salad
50:20because it is harmonious.
50:22To get the quail eggs
50:24nice and soft and runny
50:27is quite something.
50:29You have a ton of garlic
50:31and you've made it all
50:32into this really potent dressing
50:34that just marries everything together.
50:37To me, that's a success.
50:41The spiciness
50:42from your black chickpeas,
50:44the little pop sweetness
50:46from your pomegranate.
50:48Your falafel
50:49is beautifully golden brown
50:50on the outside.
50:51You gave yourself
50:52so much work to do,
50:54but you've produced
50:55something really,
50:56really fantastic.
50:57Well done, Sabina.
51:06To have Jay Rayner
51:08eat my food
51:09and to say it's good
51:12so, so shocked.
51:14You never think to yourself
51:16as an amateur cook
51:17that you're really a good cook
51:18until these things happen.
51:20I want your falafel.
51:22I want your dressing.
51:23I want you all that.
51:24Thank you, guys.
51:26And when they do,
51:26you have faith in yourself.
51:28And you must be
51:29slightly good.
51:34I mean, it was a tough challenge
51:36asking them,
51:37make a salad.
51:38Some of them
51:39embraced it brilliantly.
51:42Jay, tasting your food
51:43is scary for chefs.
51:45For home cooks,
51:45it's, like, unbelievable.
51:49Well, Jay, thank you so much
51:50for that wonderful brief.
51:52Thank you for having me.
51:53It's always nice
51:54to be in the MasterChef kitchen.
52:00Who knew a humble salad
52:03could be so excited?
52:05Two really tough challenges.
52:07A few of our cooks
52:08really struggled today,
52:09but a couple of them
52:10really soared high.
52:12Only three can go through
52:13to knock out weak.
52:16Jenay, smashing through
52:18that fried rice paper
52:20with that really punchy
52:22Thai dressing.
52:24She is one serious home cook.
52:27Her invention test,
52:28light, feathery pancakes,
52:31those mushrooms in paprika
52:32and the pico de gala sauce.
52:34She really understands flavor.
52:35I think we're both agreed.
52:38Jenay absolutely deserves
52:40her spot in knockout week.
52:43Another cook who knocked
52:44our socks off was Sabina.
52:46Sabina really struggled
52:48with her pancake,
52:49but she came back fighting.
52:51I really enjoyed
52:52Sabina's harmony salad.
52:54Sabina is a wizard
52:56when it comes to spice.
52:57So Sabina joins Jenay
52:59in knockout week.
53:00I think one cook
53:02that really struggled today
53:03was Michael.
53:05And I think he lost
53:06the run of himself
53:07in the style
53:08over the substance
53:09of his dish.
53:09We've asked him
53:10time and time again
53:11to refine his presentation.
53:13I think we've come
53:15to the end of the road
53:15with Michael.
53:17One place left
53:18that leaves us
53:19a discussion
53:19between Rose Dip,
53:21Jim and Maddie.
53:23Rose Dip really struggled
53:25in the pancake challenge.
53:26He needed to come back
53:28with an absolute blinder
53:30of a salad.
53:31I enjoyed the chicken.
53:33There was quite a few elements
53:35that just had nothing.
53:36They were bland.
53:37They did lack balance.
53:40Jim tried to put
53:41bells and whistles
53:41on a very well-known
53:43and popular
53:44Niswa's salad.
53:45There was buckets of flavour.
53:46That tapenade
53:48was absolutely sensational.
53:51His tuna
53:51was really well done.
53:53It was delicious.
53:54I do think
53:55he has great skills
53:56and a good feel
53:58for flavour.
54:00I really enjoyed
54:01Maddie's fluffy
54:02American pancakes
54:03and had Black Forest flavours.
54:05But she struggled
54:06in the salad challenge.
54:08I'm not sure
54:09that Maddie's dish
54:11fulfilled the brief.
54:11Maddie's elotti corn
54:13was really delicious.
54:15However,
54:16those bonbons
54:16were undercooked.
54:18She's a good cook.
54:20But time
54:20is not her friend.
54:23I would obviously
54:25be really sad
54:25to go home
54:26now
54:27just because I've
54:28enjoyed this so much.
54:30I would love
54:31a place in Nocawi.
54:32I just want
54:32to keep doing this.
54:33I'm having
54:33the time of my life.
54:35It would mean
54:36everything for me
54:37to get through
54:38but I will also
54:40be equally proud
54:41to have come
54:42this far.
54:43I think these
54:44three cooks
54:45have all struggled
54:46over the last
54:47two challenges
54:48but there's one
54:49that I think
54:50might have
54:51a little bit
54:52more to give.
54:59There were two cooks
55:00today who surprised
55:02and amazed us.
55:03They'll be going
55:04through to
55:05knockout week.
55:07Sabina,
55:09Janay,
55:11congratulations.
55:16We only have
55:17one more place.
55:19The final cook
55:21going through
55:22to knockout week
55:23is
55:28Jim.
55:33Well done.
55:37Michael,
55:39Maddie,
55:40Rose Dip,
55:41you should be
55:41so proud of yourself.
55:43Thank you so much.
55:46I would have
55:47loved to keep going.
55:48My disorganisation
55:49got the better of me.
55:51Whatever happens
55:52means I want
55:53to move forward
55:53with food.
55:54This is definitely
55:55not the end
55:55of my story.
55:57I've got a huge
55:58amount from this
55:59competition.
56:00It's enhanced
56:01my willingness
56:02to take what I like
56:04and make it better.
56:07It's definitely
56:08bittersweet,
56:09but I hope
56:10I've done Nepal
56:11and my Nepalese
56:12community proud.
56:13You're through
56:14to knockout week.
56:15Congratulations!
56:17I can't wait to tell my wife
56:18and family
56:19they're going to be
56:19so proud of me.
56:20The sharp end
56:21of the competition now
56:21so I'm going to have
56:22to up my game.
56:23I got to serve food
56:25to Jay Rayner.
56:26Not only did he eat
56:26my food,
56:27but he liked my food.
56:28Well done, everyone!
56:29I'm going to knockout week.
56:31I cannot believe it.
56:32This is unbelievable.
56:35I thought I was
56:35an okay cook
56:37and my kids say
56:38I'm a good cook.
56:39I never thought
56:40that I was at the level
56:41where I would be here.
56:44I'm just going to try
56:45and celebrate
56:45this knockout week
56:47achievement
56:47and just breathe
56:49and live that
56:49for a second.
56:53Next time,
56:55six new hopefuls.
56:57It's egg-tastic
56:58being here.
57:00Compete for the right
57:01to wear a MasterChef apron.
57:04Okay.
57:04Chop, chop, chop, chop, chop, chop, chop.
57:06Before battling
57:07for a place
57:08in the quarterfinal.
57:09I would pay good money
57:11for this in a restaurant.
57:12There's something quite
57:13Dracula about this dish.
57:15and there's something quite
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