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00:04It's the battle for the ultimate culinary prize.
00:10Brand new competition.
00:12Brand new judges.
00:14Grace, let's find some talent.
00:1748 of the country's best home cooks...
00:20Come on.
00:21...have their hearts set.
00:23Oh, my God.
00:25It's fine. It's fine.
00:27Oh, no!
00:28Dropped it.
00:28On the coveted MasterChef Trophy...
00:32It is an explosion of flavor.
00:35This is absolutely yummy.
00:37Fantastic.
00:38Each week, 12 extraordinary amateur talents...
00:43I think I'm struggling.
00:44...battle for a place in the quarterfinal.
00:47There's something quite Dracula about this dish.
00:49Ooh, I know.
00:51But only the best can earn their passport
00:54to the ultimate cookery showdown.
00:58The hundred guests are here.
01:01Keep going fast.
01:03Cheers.
01:03Cheers.
01:04If this has been cooked by an amateur, we all need to watch out.
01:17It's the start of a new competition.
01:20We've got cooks raring to go.
01:23And we have got the hottest seats in town.
01:26I've been cooking for over two decades.
01:29And if there's one thing that I can spot, it's talent.
01:33I think this competition is going to be tough.
01:36I live and I dream for the MasterChef apron.
01:42I just love food.
01:44It's kind of a love letter to my friends and my family
01:46and my wife and my dog.
01:50I'm so excited to cook for Anna and Grace,
01:54but I'm kind of terrified.
02:06Welcome to the MasterChef kitchen.
02:08Our first contestants ready to cook something delicious.
02:13Grace and I really want to get to know who you are as cooks.
02:17Get to know how your culinary mind ticks.
02:20Your first challenge is simple.
02:22Cook us your signature dish.
02:24A plate of food that says loud and clear,
02:28this is why I'm here.
02:31At the end of the challenge,
02:32we will choose the two best dishes
02:35and those cooks will get a MasterChef apron.
02:38The rest of you will have to cook again
02:41for the final two aprons.
02:43One hour, 20 minutes.
02:46Let's go.
02:49Better get on with it.
02:51Not wrecking, but very excited to be here.
02:55The competition has started.
02:57Wow.
02:58The signature dish in a restaurant
03:00is the best dish in the house.
03:02I want to see these cooks do their best dishes
03:05from their houses.
03:07This is a real test of,
03:09is my food actually good or are my family just polite?
03:13Technology program manager Janae
03:15grew up in a tight-knit Caribbean family
03:18where a deep love of food
03:20was passed down through the bloodline.
03:22My grandma came here in the Windrush generation
03:24and she was a cook in NHS hospitals.
03:29I'm very much cooking from the heart today.
03:34You look comfortable in the MasterChef kitchen.
03:38I'm glad you think so.
03:40Janae, what is your signature dish?
03:42A Thai green curry fried chicken.
03:45I mean, I love Thai green curry anyway,
03:48but you're making with fried chicken.
03:50I mean, everything is better deep-fried.
03:53Thai green curry was one of the first dishes
03:55that I learnt to make.
03:57We have a family friend from Thailand.
03:59His name is Soup.
04:01We'd all crowd around and watch him cook.
04:03So, I've got to make Thai green curry.
04:07I'm excited about this dish.
04:09This is inventive.
04:12She's making her own Thai green curry paste.
04:15There is lime leaves in there, there's lemongrass in there,
04:18and then marinating her chicken before it goes in the fryer.
04:22Genius idea.
04:24But I want that chicken crispy.
04:30Construction company director Brendan was influenced to cook
04:33after taking on a Saturday job at his local butcher's when he was young.
04:39Being in the MasterChef kitchen and cooking for the first time is daunting.
04:43There's no two ways about it.
04:45But I'm hoping I can turn nerves into enthusiasm and excitement
04:49and serve up a good dish, hopefully.
04:54This is the sort of dish that I would cook for special occasions.
04:57I should be cooking it today at home
04:59because it is my anniversary day of my wife.
05:00Pan-fried chicken with Madeira sauce,
05:03a mashed potato, some roasted onions,
05:05and some carrots, and a bit of chicken skin.
05:08How many years have you been married?
05:10It's been eight years.
05:11Congratulations.
05:11Thank you very much.
05:12Do you think it would be a good anniversary present
05:14if you came home with a MasterChef apron?
05:17Yeah, hopefully I can achieve that for her.
05:19Good luck.
05:19Thank you ever so much.
05:20Thank you ladies.
05:24There's some real core skills here.
05:27I walked past the bench at one point,
05:29and the full chicken had a skin.
05:30I turned round, and it had all gone.
05:34I set myself quite a task really,
05:35but hopefully there's enough time to get the dish out.
05:39Brandon has to be a bit careful about putting Madeira in a sauce.
05:42Vegetables bring sweetness.
05:43Madeira also brings sweetness.
05:46So if he gets that balance wrong,
05:48it could be too sickly sweet.
05:51Okay guys, 20 minutes gone.
05:54You've got one hour remaining.
05:59Born to a Bangladeshi father and Pakistani mother,
06:03charity consultant Sabina is passionate about the traditional South Asian flavours of her heritage.
06:11My signature dish is an achar sea bass with turmeric rice and spiced spinach,
06:17and the yogurt curry sauce.
06:20It's my take on this Bangladeshi fish curry,
06:22which also is combined with the Pakistani influence of the achar sauce.
06:32What makes it achar sea bass?
06:35There's two spices, there's fenugreek and nigella seeds,
06:39which my mum used in her cooking.
06:40Pickle gives us this pickled flavour to the sauce,
06:43so that's why it's achar.
06:45I grew up eating this,
06:46and it brings back familiar memories of my childhood.
06:55Sounds really interesting.
06:57But all of her elements have spice in it.
07:01On the fish, I'm going to be putting red chilli powder,
07:04paprika, cumin, and also a little bit of fenugreek.
07:09Jean needs to really control how she adds those spices in,
07:13or otherwise it's just going to be too much.
07:16What worries me with Sabina's dish
07:19is that she's taking something that she's cooked for decades,
07:22deconstructing it to make it fancy for the MasterChef kitchen.
07:30IT teacher Matt from Bradford...
07:32It almost looks like I know what I'm doing.
07:35..only fell in love with food
07:36when he went travelling in his twenties.
07:40He now spends his time cooking for his wife
07:42and Ollie, his nine-year-old border collie.
07:46I love baking for my dog.
07:48Every year for his birthday, I'll bake him a little cake,
07:51and there is never any complaints from Ollie to Colin,
07:54so let's hope Grace and Anna are the same.
08:00I love desserts.
08:01Every day I will have 90% dark chocolate,
08:04and I love sesame.
08:06So we've got a dark chocolate de lis,
08:09with a miso caramel sauce,
08:11tahini cream,
08:12black sesame praline crumb.
08:15This is pretty fancy pants.
08:17Yes.
08:18So you're into the finer cuisine?
08:21Mmm, I'm into everything.
08:23I'm a new cook.
08:24I didn't grow up cooking.
08:26I didn't eat an egg until I was 25.
08:32This is a dessert for people
08:34that don't always choose the sweetest thing on the umami.
08:37But then if you takes it too far into umami,
08:40you've basically got a savoury course.
08:44It's a very, very ambitious dish.
08:48There's a lot of technique and time in here,
08:50and there's also a lot of temperature control.
08:52If the chocolate de lis doesn't set,
08:55then I've had a bit of a shocker.
08:58OK, we're halfway.
09:03This could be my kitchen from now on.
09:0739-year-old financial assistant and mum of two, Sam,
09:11has dreamt of entering the competition for over 15 years.
09:17I'm definitely a MasterChef superfan.
09:20I think I've watched pretty much every series,
09:21and I always think, I can do this.
09:24I want to have a go at this.
09:25Like, just get me in that kitchen.
09:28I'm going to get this off my list before I turn 40.
09:36I'm making for you a fillet steak with triple cooked chips,
09:41a parmesan and lemon crumb, and a peppercorn sauce.
09:44Since I was a kid, I've always loved that.
09:46Like, when we were on holiday, I'd have my pepper steak and chips,
09:49and that would be me for two weeks every night.
09:51And then my mum sort of started recreating it at home,
09:53and that's like the family dish of like,
09:55oh, if it's a treat night, then we'll have the steak and pepper sauce.
09:58We're a big foodie family.
09:59If we're cooking, there's like 10 of us in the background,
10:01and then the dogs and the kids, and this is more stressful.
10:04Are you the best at making this family dish?
10:07Of course.
10:11It needs to be a beautifully cooked steak.
10:14Brown, burnished on the outside, a little bit bloody in the middle.
10:18And I want a lovely, buttery peppercorn sauce that means your business.
10:24I want there still to be whole peppercorns in that sauce.
10:30We all love steak and chips.
10:31If you're going to cook steak and chips in the MasterChef kitchen,
10:34it has to be the best steak and chips you could ever produce.
10:39I don't want to freak you out, but you've got 20 minutes left.
10:47Nepali-born Rose Dip credits his mum for teaching him
10:51how to cook the familiar flavours of his childhood.
10:5416 years after moving to the UK,
10:57he now lives in North Shields with his partner and their sausage dog.
11:03I feel like there isn't a lot of visibility around Nepalese food,
11:07so I'm really excited to show my heritage to the judges.
11:11They're also slightly nervous about what they might think.
11:15I love coming to somebody's bench and finding things I don't even recognise.
11:20So the signature dish I'm making is a love from my hometown, Dharan, in Nepal.
11:25And I'm making spicy aludum that my mum used to cook all the time,
11:29which is potato with cumin, nigella seeds,
11:33and pork belly with cumin and coriander.
11:35Then I'm making dal, where I will be adding the Himalayan chives,
11:39which is the jimbo that you're holding.
11:41So Nepalese flavours.
11:43Yes.
11:43What brought your family here?
11:45So my dad was a karaka, so he served the queen,
11:48and I moved here when I was 17.
11:52That pork laden with all of its own spices.
11:57It needs to be soft and yielding.
12:00It can't be overdone.
12:03I always thought dal was lentil-based.
12:05This is black-eyed beans.
12:08I think it was all right.
12:09I just need to elevate it a little bit.
12:11I cannot wait to taste this dish.
12:15We've got three and a half minutes left.
12:19Oh, yes, get in there.
12:30Ninety seconds to go.
12:34We really should have things on plates.
12:38Chicken's cooked lovely.
12:39Yeah, so I'm really happy with that.
12:47Moment of truth.
12:50Need in breath.
13:03Okay, so that's it.
13:05Time's up.
13:05Did we enjoy that?
13:07Yeah.
13:07Yes, I think so.
13:09We did it.
13:12Brendan, come on up.
13:16Construction Company director Brendan's signature dish is pan-fried chicken breast with buttery mash, roasted onion and carrots, crispy chicken
13:27skin, mushroom and black garlic puree topped with crispy black pudding, and a Madeira wine sauce.
13:35Your presentation, I think, is really fantastic.
13:44Your mash is mwah.
13:47It is beautiful.
13:48Full of butter.
13:50Your chicken is really beautifully cooked.
13:52It's not dry, but your sauce is too sweet.
13:55That needed slightly less Madeira in there.
13:58But I am impressed that you got all your elements done.
14:01I think that's the best chicken skin I've ever tasted.
14:05It's so crisp, so full of flavour.
14:09It's your anniversary today.
14:10It is.
14:11Can you tell your wife thank you from me?
14:15I think I set myself quite a tough challenge in the amount of work that I had to deliver, but
14:19Grace then said that it was a fantastic chicken skin and that's good enough for me.
14:27Technology program manager Janae has cooked a play on the classic Thai green curry chicken thighs marinated in chili lime
14:35leaves and lemongrass deep fried on a coconut green curry sauce served with jasmine rice.
14:50The Thai green curry flavors inside that fried chicken, you know, is just perfect.
14:59Skin is crispy.
15:00Getting your lime leaves, your lemongrass, your shrimp paste.
15:04That is excellent.
15:05I would eat this morning, noon and night.
15:09Love the Thai green sauce.
15:11It's silky.
15:12It's sweet in all the right places.
15:14It's spicy in others.
15:16Impressive.
15:20I could eat the whole lot.
15:22I could eat all of that.
15:24To have professionals critiquing your food is a foodie's dream.
15:29I don't think I'll ever get over that.
15:34Highlighting Bangladeshi and Pakistani flavors, charity consultant Sabina has cooked sea bass marinated in paprika, cumin and fenugreek, topped with
15:44crispy curry leaves and onions.
15:46With masala spiced spinach on turmeric rice and an achar yogurt sauce flavored with tomato, fenugreek and nigella seeds.
16:03The yogurt sauce is outstanding.
16:07It's tomatoey and sweet and playful, but bang, it means business.
16:12And the spinach.
16:12I love that kick of chili coming through.
16:16I was a bit worried about spice being in everything and would they fight each other for attention?
16:22No, they don't.
16:23But your fish, it really honors fenugreek.
16:27The skin isn't as crispy as I hoped, but I liked the addition of the crispy onions and the curry
16:34leaves because it brought in the texture.
16:36So well done.
16:40I felt so emotional.
16:42I've used more spices than I can count, which is pretty much indicative of Bangladesh and Pakistan.
16:49So I'm fully proud of what I achieved.
16:54ì•Šê³ building a lot too much on the shops...
16:55Hi unduum, I love you, Mr. Tha.
16:57Financial assistant
16:58Sam is serving her family favorite, fillet steak, on garlic and thyme mushrooms, and buttery
17:05green beans, with a parmesan and lemon crumb, triple cooked chips, and a peppercorn sauce.
17:21your beef has been nicely seared on the outside we've got a medium rare center your triple cooked
17:27chips like a chunky chip it's got like a crunchy edge to it but a touch of seasoning and the
17:33whole
17:33dish would be elevated I like the sauce but you've taken the peppercorns out of it so it hasn't got
17:40that punch you're holding back with that I mean there's always room for improvement isn't there
17:47oh great again if I have to kick again then so be it digital portfolio manager rose dips Nepali dish
17:58is spicy potato tomato and nigella seed aloo dumb on carrot pilau rice with cumin coriander and timo
18:06peppered pork belly and a black-eyed bean and jimbo chive doll the aloo dumb the nigella seed the tomato
18:19and the garlic mellows really well together when you eat them and it is a really unique doll I can
18:27absolutely taste the jimbo and that this is excellent well done I love the use of tomorrow
18:35in the pork belly it just gives it this sweet fizzing liveliness you've browned it beautifully but there
18:45is still there's a stickiness about it I love that you bring in Nepalese food into this kitchen you need
18:52to pinch me for sure it's my mom's recipe so I'm really really chuffed I've done a good job and
18:57I
18:58think she'll be part of me finally it's IT teacher Matt with his signature dessert a dark chocolate delice
19:07topped with tahini cream and a brown butter tuile served with a black sesame and praline crumb
19:13fresh blackberries on blackberry gel and a miso caramel sauce I love the delice it's for real chocolate
19:28lovers it's got that rich kick and the sesame crumb is just the right amount of sesame and crunch and
19:38sweet and a little bit salty as well your vanilla and your tahini cream it's really yummy but you've
19:45obviously split it when you whipped it your miso caramel just a little heavy-handed with the miso
19:54slightly disappointed that I just split that cream right at the end but you know desserts of risk
20:01we just had six fantastic dishes I feel like I know you all better there was two dishes in
20:11particular that we thought really stood out well done Janae you have secured yourself a master chef apron
20:19we have one other apron to give away rose dip come and collect your apron
20:41well done enjoy putting those on
20:50I just want to hold this and not let go I'm so overwhelmed I'm so happy I could scream I
20:58could cry
21:00over the moon I really hope it's a start of a long journey in my chefs but I'm also equally
21:06trying
21:06to soak up this moment and just take it all in right now yeah don't be disheartened there are still
21:17two aprons here on offer this is a classic recipe challenge we want you to cook one of my favorite
21:27brunch dishes an Irish potato cake with perfectly poached eggs smoked salmon wilted spinach and hollandaise
21:35you have all of the ingredients on your benches you also have a basic recipe but it's without timings and
21:43measurements so it's important that you use your cooks intuition to nail this recipe 45 minutes to get
21:51yourself an apron off you go the recipes shows the ingredients on there and a bit of methodology but
22:01there's a few blanks I think I can probably figure it out as I go along we are asking for
22:08core skills here poached egg
22:12hollandaise sauce things that they should know how to do if they want to go far in this competition
22:20the question is can they perform underneath that pressure
22:26I've made hollandaise before but if I ruin the hollandaise sauce my dad will kill me because on the
22:30way up here he was like this is how you make hollandaise don't forget your dad foresaw what was
22:35going to happen in here he did told you about the hollandaise I'm not quite sure how to cook a
22:40Irish potato cake though so don't tell Anna Sam doesn't seem plastered she seems to be in control
22:49I think I'm okay a really good potato cake is potato flour egg and then fry them in a little
23:00bit of
23:00oil or butter I hope it looks something like that what we're looking for is a light fluffy but golden
23:12brown potato cake is this something that you've made before no poached eggs do you make them to
23:18your family on a Sunday no oh dear hmm is there anything on this dish that you are feeling happy
23:26about Matt the smoked salmon it's already smoked if Matt digs deep I think he's probably got the
23:34instinct and the knowledge because it looks like I've had a nice potato cake a good hollandaise for
23:42me is heavenly it's rich from the butter and it's sharp from the lemon and vinegar but you have to
23:48create balance hopefully it's going to taste fine critical moment when you're making hollandaise is
23:55cooking your eggs you need to whisk it the whole time and then take it off the heat and slowly
24:00add
24:01their butter if they leave that on the heat it's going to be scrambled eggs that's like a hollandaise that
24:08I don't believe it yeah it really does look like a hollandaise how are people doing that matter
24:14a bit lemony though I want that hollandaise to coat the back of the spoon don't want it to be
24:22so thin
24:22that's just like soup around the potato cake hollandaise is too runny at the moment so I'm just
24:29trying to put it back together and hopefully have it run in time okay guys that's 20 minutes gone now
24:36you've 25 minutes left do you think the hollandaise is the biggest challenge in this recipe
24:44um it's probably the biggest unknown for me yeah Brandon's just added flour to his hollandaise
24:52just to thicken it up yeah if you add flour to something you have to cook it I am not
24:59looking
24:59forward to tasting that I think I'm struggling with the hollandaise if I'm honest
25:07poached eggs lovely runny egg with a uniform shape they need to have a big deep pot of water
25:14as the eggs drop in they get swirled around and it takes exactly three minutes to cook
25:24I can see in front of me one very prettily poached egg what's your technique I'm trying to make sure
25:31that I do the little swirls in the water so that I can make it form into the perfect circle
25:36I think
25:37it seemed to be working and I love eggs so you can't go wrong with that are all the eggs
25:41going
25:41to be as nice as this one yes they are definitely Sabina she's like I got this you know prepare
25:50yourself for a delicious brunch dish guys
25:55is brunch nearly ready brunch is nearly ready thank you Brendan they're starting to talk back
26:02it's brilliant I feel like I've done everything okay guys final minute you need to be adding
26:10the last touches to your dishes now
26:27I'd eat it absolutely
26:32okay that's it guys time's up step away from your benches
26:38hollandaise got there in the end
26:45we asked you to make a light fluffy potato cake with perfectly poached eggs serve it with smoked salmon
26:53and a glossy hollandaise right Sam you're up first
27:05you hadn't made potato cakes before but the potato mix you've used is absolutely spot on beautifully
27:12cooked two lovely poached eggs but your hollandaise sauce could have been cooked out just a little bit
27:18more so that it creates a much more glossier thick sauce it kind of runs off as opposed to sitting
27:24on top
27:25of the egg but seasoning is very good I was worried about my hollandaise sauce splitting at the last
27:33minute so I decided to take it off heat but I don't think it was a disaster Brendan you're up
27:40next
27:45the poached egg did seem to be losing a lot of its white but the yolk runny potato cake soft
27:53seasoned
27:54your hollandaise sauce too much vinegar in there and there is a strange gloopy texture when you added a
28:01bit of flour and just a small smidge I knew it was wrong sometimes when we're cooking and something's
28:06not working we should stop and start again it was a tough challenge if I'm honest I think I'll
28:13probably just let myself down a little bit with the sauce Sabina
28:23your eggs are absolutely perfect they hold their shape they're running the potato cakes you've got
28:30them absolutely bang on your hollandaise has a lovely acidity to it and seasonings this is a really good
28:37dish thank you really I hadn't made many of the things before but I decided to embrace it and I'm
28:46proud of what I produced Matt it's your turn the potato cake is slightly dry in parts your hollandaise
29:01you've got the technique right but a bit heavy-handed with your seasoning and with your acidity the egg is
29:08beautifully cooked however the hollandaise sauce is vicious it's a good thing right not in this case
29:18when I saw all those ingredients on the table my heart absolutely sank because I thought this is not
29:25going to go well that was a fantastic round but we can't keep them all Sabina is one to watch
29:38there is
29:39instinct oozing out of her as a cook perfectly poached eggs beautiful little potato cakes I think
29:46Sabina deserves an apron Brendan showed real fight but he was struggling the hollandaise really let him
29:55down there's no denying that Sam's hollandaise could have been a little bit more cooked but I was
30:01really really impressed by her potato cake and her seasoning throughout technically Matt's hollandaise
30:08was as close to the texture of what hollandaise should be but the flavor was unpleasant and this
30:15potato cake was quite dry what are we gonna do Anna although cooking is a hobby it's become much more
30:24than that and this whole Master Shepherd experience it's amazing I'd love to have an apron I think
30:30anyone that enters this competition that's the whole point of it fingers crossed I don't want to go home
30:35yeah I'm just dying to cook again to get back in that kitchen and just show them what I can
30:39do
30:50two aprons left on offer we've made a decision the first contestant getting an apron is Sabina
31:04well done Sabina
31:08the second cook getting an apron is
31:17Sam
31:22Matt Brendan thank you so much sadly you're leaving the competition
31:32it's been a fantastic town I'd love the journey to have continued it'll always be the hollandaise sauce for
31:36me I think that was probably my nemesis I've had such a nice time I've put out some dishes which
31:44I would
31:44have eaten maybe even my dog would have eaten so you know I've got to be happy with that
31:53congratulations you two
31:54oh my god I can't believe it come collect your aprons
31:58oh my god
32:04well done thank you
32:06thank you
32:07what are we doing now
32:09got our aprons on
32:12I feel absolutely exhilarated and over the bone
32:16definitely excited for the future
32:19oh it suits you
32:22can I sleep in it
32:24I can't believe it
32:26that's if I can sleep
32:42nice aprons
32:45but in the master chef kitchen we never rest
32:48you're now cooking for a quarter final place
32:54we have invited some very special guests to join us
32:58they are the finalists from last year
33:01Sophie Segrou
33:03Claire Seren
33:05and the winner Harry Maguire
33:09you have an hour and 15 minutes to cook two of the best courses you've ever cooked in your life
33:16at the end of this one of you will be going home
33:21give it everything you've got
33:22start cooking
33:28I actually have to do this now
33:30I need to make all of these things in like an hour
33:34let's see how this goes
33:40just trying to stay focused
33:48rose dip you started strong in this kitchen
33:50what's cooking today
33:51a chicken and cabbage joe momo
33:54which is a nepalese dumpling
33:56with soybean and tomato sauce
33:59I love a momo
34:01earliest memory of my mum making it in the house
34:05bringing everybody together
34:06and you try to kind of pitch in
34:07homemade dumplings are the best
34:13the key to a good momo is that you have to have thin dough
34:16I'm just rolling my dough thin enough to hold my filling
34:21when I steam it
34:23if it's thick it's more likely to unravel
34:25that beautiful ginger chicken cabbage filling should really just be an explosion of flavor
34:33there's a very specific way of wrapping the momo
34:36you've got the half moon
34:37and then you would only just do that
34:41I hope I've mastered it over the years
34:44but if I don't get my momo right
34:45I am very nervous about what my mom will think
34:48but also the whole entire Nepalese community
34:50that I'm representing
34:53I thought that was a recipe at your bench
34:54this is your family in pictures
34:57yes
34:58it doesn't feel like it's just me on this journey
35:00it feels like my whole family
35:04what's your main?
35:05pan fried cod
35:06marinated in loads of cumin
35:08with yam potato mash
35:10and then I'm making a garlic and timura pepper sauce
35:14I just want to take them to Nepal really through my food today
35:16so fingers crossed
35:20I like the idea of marinating the fish in spices
35:24as long as he gets the balance right
35:26I still want to taste the cod
35:28but I want the cod to be complemented by that cumin
35:33cream white wine sauce
35:35but then he's adding that lovely timur
35:38that sherbet-y Nepali spice that he's so proud to use
35:42that's exciting
35:45just trying to work as fast as possible
35:50I do have a little bit of confidence after my very first cook
35:56it's affirmed that the crazy ideas that live in my brain
36:00someone else might enjoy them too
36:07I'm going to make a Sri Lankan tiger prawn curry
36:11with Jamaican rotis
36:12if you saw me and my family eating a bowl of prawns together
36:16it's feral
36:17so
36:19the curry is inspired by the curries that I ate
36:21when I went to Sri Lanka
36:23and rotis are something that we eat a lot in the Caribbean
36:26so I'm really trying to bring my culture
36:29with the culture of Sri Lanka
36:35I love a Sri Lankan curry
36:38the coconut and the cumin and the turmeric
36:41but a good curry sauce takes time to spread its wings
36:46and she has not got any
36:49I've made it a million times
36:50and try not to chop my fingers off in the process
36:56and the Jamaican rotis
36:57she's going to put spring onions
36:59and lots of butter through that
37:01butter is the fastest way to my heart
37:04I just need them to taste good
37:06that's all
37:08I used to work in a cupcake shop
37:10it was my very first job
37:12and my favourite thing that they made
37:15was the blueberry cheesecake
37:16I'll never forget it
37:17so I'm going to make a layered lemon cake
37:23with cheesecake icing
37:25and blueberry compote
37:27Jeanne is the mistress of reinvention
37:31she's taking memories of a blueberry muffin
37:34that she enjoyed in a shop she worked in
37:36and elevating it
37:38a really delicious sponge
37:40should be light and fluffy
37:52you look bright-eyed and bushy-tailed
37:55I'm pretending I'm having an eat party
37:56in my head
37:57so I've been singing along
37:58trying to calm myself down
38:00what's cooking Sabina?
38:02so I'm making a piazu
38:03which is a lentil and onion fritter
38:07combined with green chilies
38:08coriander and turmeric
38:10it's like a fritter that you eat in Bangladesh
38:12in Ramadan
38:13can you fritter a lentil?
38:15today you will have it
38:17and you will see
38:18you'll never go back to regular onion bhajis again
38:23when somebody says they're going to make fritters
38:25my heart flutters a little bit
38:27because I want a perfectly crispy fritter on the outside
38:32and something soft on the inside
38:34a good balance of spices in there
38:40my main course is my grandmother's table reimagined
38:44it's a sundae chicken curry that she used to make
38:46but I've kind of deconstructed it
38:48usually the makhi sauce is just butter and tomatoes and fenugreek
38:52but I'm introducing some additional spices
38:55including cumin and coriander
38:57sounds like your passion for cooking may have come from your grandmother
39:01definitely
39:04I was in boarding school in India for two years
39:06and I ate a lot of amazing food
39:09which inspired the makhani sauce
39:11and so I just want to show the judges
39:13what else I'm capable of
39:15and to not stop
39:16ever
39:23my menu today is quite classic
39:25so there isn't really anywhere to hide
39:27also I don't want to over complicate things
39:29and be rushed for time
39:30I want to make sure that I really nail it
39:32and don't make any mistakes
39:36we've got a pan fried fillet of sea bass
39:38with a pomme puree
39:41samphire
39:41roasted asparagus
39:42and a beurre blanc sauce
39:44in 2021 my dad had mouth cancer
39:47and he had to have most of his teeth removed
39:48so when it was like father's day
39:50like during his recovery
39:51I'd try and make a dish
39:51that wasn't too sort of crunchy
39:53and he could eat the same meal as what we ate
39:57beurre blanc is a buttery, heavenly, silky sauce
40:02but difficult to get right
40:03and if you're giving me potatoes
40:06they better be nicely seasoned
40:07and with loads of butter
40:09no lumps
40:13last year we went to the Amalfi Coast for a weekend
40:16and obviously there's lemons everywhere
40:17everything's lemon, lemon, lemon
40:19so it's a lemon posset
40:21with a pistachio praline
40:22and raspberry cooling
40:24lemon posset
40:26is just sunshine in a bowl
40:29but if it doesn't set
40:30it splits or is too tart
40:32it can be unpleasant
40:40right guys
40:41that's 20 minutes
40:42until the first course is served
40:44rose dip
40:45that'll be you
40:56so lovely to be back
40:57it's definitely a lot easier
40:58doing the eating than the cooking
40:59since MasterChef
41:01I've actually started
41:02my own catering company
41:03food is now
41:04the dominant force in my life
41:05and that wouldn't have been possible
41:06without MasterChef
41:09I remember doing this challenge
41:11I was so nervous
41:12but it's really important
41:14for them to stick to their style
41:16stick to their guns
41:16and really just show their personalities
41:18in their menus
41:23I came with a huge appetite
41:25ready to hopefully experience
41:27four incredible cooks
41:28beautiful dishes
41:32total stress next door
41:33I know
41:33I feel like we need to put an apron on
41:34and go out there and help them
41:35no Soph, no
41:39the time has really escaped me
41:43chicken and cabbage
41:45joel momo
41:46Nepalese dumplings
41:47I'm always happy with the word dumpling
41:49it's just a balancing act
41:50and making sure that they're wrapped correctly
41:52and we get lots of substance
41:53and flavour in there
41:54I'm just steaming my momos
41:56for about 15 minutes
41:57which is what I've got
41:59the tomato and soybean sauce
42:01sounds absolutely wonderful
42:02I'm hoping there's enough acidity in there
42:04to give it a nice balance
42:06I'm not going to have time to pass this
42:08I'm just going to have to go
42:09it's very grainy
42:12you've got a couple of minutes left
42:13how are you looking?
42:13I'm almost there I think
42:16are the momos ready
42:17rest in?
42:18yes
42:20I think that looks really good
42:26anything else?
42:27no I'm happy
42:27time to go go go go
42:28all right
42:29smiling
42:29good luck
42:34hi
42:34hi
42:35hello
42:36hello
42:36hello
42:37hello
42:38hello
42:39hello
42:39today I've made for you
42:41a chicken and cabbage
42:43Nepali momo
42:44with a soybean and coriander
42:46and tomato sauce
42:47I hope you enjoy it
42:48thank you
42:49thank you
42:50it's elegant
42:52and I'm excited
43:00technically that dumpling
43:01is really good
43:02beautiful napping
43:03round the edges
43:04they're not an easy thing
43:05to get right
43:06and the chicken filling
43:07is actually nicely seasoned
43:09I only tried the
43:10tomato and soybean sauce
43:11I didn't really get too much
43:13of the tomato flavour
43:14which is a bit of a shame
43:15I would have loved
43:16a little bit of heat
43:17from it as well
43:17I feel the dumpling wrapper
43:21is a bit too thick
43:21but the chicken filling
43:23is delicious
43:23the sauce
43:24I was expecting
43:25tomato and soybean
43:27it's really subtle
43:30got lots to do
43:3115 minutes
43:32until your next course
43:34thank you
43:35pan fried cod and cumin
43:37calm
43:37I need to calm down
43:39I did cod in this round
43:41you want a bit of colour
43:42but you don't want
43:43on the inside
43:43undercooked
43:44the yam and potato mash
43:46I'm hoping there's
43:47a good balance
43:48of both of them
43:48and you get the yam
43:49coming through
43:49and not just potato
43:51three minutes
43:52rose dip
43:54the garlic and
43:55tima pepper sauce
43:56I think is going to be
43:57a really difficult
43:58balancing act
43:59so you don't overpower
44:00the cod
44:00let's get this sauce
44:01into the jugs
44:05that's your final one
44:06going on
44:07now
44:09thank you
44:10thank you
44:15I've made a pan fried cod
44:18marinated in cumin
44:19yam and potato mash
44:21and garlic
44:22and timber sauce
44:30the cumin rub
44:32is fabulous
44:33on a perfectly cooked
44:34piece of cod
44:35very tasty
44:36I really love
44:38the yam and potato mash
44:39the yam gives it
44:40a little bit
44:40of a different texture
44:41that sauce
44:42is amazing
44:43that garlic
44:44and timber pepper
44:44has got a lot
44:45of depth to it
44:47the cumin
44:48100%
44:49is complementing
44:50the cod
44:50beautifully cooked
44:51I would eat the whole lot
44:54I feel exhausted
44:55after that round
44:57it was incredibly hard
44:58so
45:00it's taking a moment
45:01to breathe really
45:02so much to do
45:03okay well keep going
45:04you've got 15 minutes
45:05keep an eye on those prawns
45:09they're getting a bit
45:10of a char on them
45:11I just need to be careful
45:12that they don't overcook
45:15an hour and 15 minutes
45:16is not a lot of time
45:17to reduce complex
45:18Sri Lankan flavours
45:21I want tiger prawns
45:23that are joyous
45:24and swimming
45:25in a bath
45:26of this amazing curry sauce
45:28this is an insane amount
45:30of work to do
45:31I've definitely bitten
45:31a lot
45:34and rotis
45:35where are they?
45:36cooking these
45:37at lightning speed
45:37right now
45:38I love a buttery
45:40flaky roti
45:42pillowy and soft
45:43so that is
45:44right up my street
45:46time to take your food
45:47and serve it
45:53it smells delicious
45:55Janae has cooked
45:57a tiger prawn
45:58Sri Lankan curry
45:59flavoured with coconut
46:00green chilli
46:01cumin and coriander
46:02topped with crispy curry leaves
46:05and served it with
46:06buttery Jamaican
46:07roti bread
46:08filled with spring onions
46:12that sauce is absolute
46:13knockout isn't it
46:14it's got loads of body
46:16creaminess as well
46:17that spicing for me
46:18is perfect
46:18prawns are cooked
46:20really well
46:20butterfly beautifully
46:21bit of char on them
46:22the roti
46:23that's really nice
46:25flaky
46:25pulls apart
46:26there's a nice char
46:27on the outside
46:29I love that curry
46:31that lovely Sri Lankan
46:33coconutty hit
46:35she has shown us
46:36that she understands flavour
46:38I'm back
46:39I'm back
46:39so you have 15 minutes
46:42now
46:43I do
46:43I do
46:44a sponge is really bold
46:47rather than a biscuit base
46:48you would normally get
46:49with a cheesecake
46:49which offers the textural difference
46:52obviously we want a nice
46:53moist sponge
46:55but is it going to be too sweet
46:57I'm really hoping the lemon flavour
46:58gives it that little bit of bitterness
47:00that we need
47:00time to go
47:08Janai's dessert
47:09is a lemon and blueberry muffin
47:11reimagined
47:12lemon sponge cake
47:13topped with lemon
47:14mascarpone cheese
47:15and a blueberry compote
47:17garnished with lemon thyme
47:19and blackberry
47:24I think everything on the plate
47:26is really well made
47:27to be honest
47:27it's a lovely flaky
47:29light
47:30sponge
47:30the cheesecake
47:32cream is fab
47:34and so zesty
47:35with the flavours
47:35of the lemon
47:36the blueberry compote
47:37is really lovely
47:38it's a nice balance
47:39of sweetness
47:39and the lemon
47:40cuts through that
47:43this is a good cake
47:44I would definitely
47:45enjoy this
47:46with a cup of tea
47:47I'm really impressed
47:49by this
47:51I'm quite confident
47:52in how the flavours
47:53turned out
47:54but it was
47:55the craziest experience
47:56in the kitchen
47:57I've ever had
47:5915 minutes
48:00until you're serving
48:01your first course
48:01great
48:01ok
48:02I'm doing good on that
48:04you make my heart sing
48:06that's the reaction
48:08I want
48:10Bangladeshi chilli
48:11coriander
48:11and ginger spice
48:12lentils
48:13and onion fritters
48:15I'm really happy
48:16with how they turned out
48:18they're nice and golden
48:19lentils can be quite dense
48:20don't want to lose
48:21that lovely
48:22unctuous crispness
48:22that comes with
48:23an onion fritter
48:26I'm a big fan
48:27of tamarind
48:27I really like
48:29the sourness
48:29and with the date chutney
48:30hopefully they
48:31marry up
48:33it's a big
48:34balancing act
48:34texturally
48:35and flavour wise
48:37is there anything else
48:38to go on the plate?
48:39no
48:39that's it
48:40let's go
48:41thank you
48:47I've presented to you
48:48a Bangladeshi fritter
48:50with lentils
48:51and onions
48:51with a side
48:52of tamarind
48:53and date chutney
48:54thank you
48:55lovely
48:55thank you
49:02those lentil
49:03and onion fritters
49:04are so crispy
49:05little bit of heat
49:06but not too much
49:07because then you've got
49:08the heat
49:08from the chutney
49:10fantastic
49:11the balance
49:12between the onion
49:13and the lentils
49:14is bang on
49:14I think that's superb
49:16I can't fault it
49:20extraordinary
49:21crunchy lentily
49:22oniony
49:23bullets of joy
49:25there's a great
49:26balance of spice
49:27and flavour in there
49:3015 more minutes
49:3115 more minutes
49:32excellent
49:33we're supposed
49:33to tell you that
49:34Sabina
49:35let me put the timer on
49:38chicken and buttery
49:39macaroni sauce
49:40with alu palya
49:41spiced mash
49:42and gujarati
49:43carrot salad
49:45that is a lot
49:46of spice
49:49everything looks
49:49like it's in order
49:51what else have you
49:51got to do
49:52I just literally
49:53have to take the sauce
49:54and put it in a jug
49:56buttery
49:57macaroni sauce
49:57I want it to have
49:58a lot of depth of flavour
49:59and that takes time
50:02how are you feeling
50:03happy
50:03I feel really happy
50:04I feel really happy
50:04okay
50:04okay
50:11inspired by her
50:12grandmother's chicken
50:13curry
50:13Sabina has served
50:15pan seared chicken
50:16with alu palya
50:17turmeric
50:18chilli
50:19and cumin
50:19spiced mash
50:20gujarati
50:22lemon
50:22and mustard
50:23seed
50:23carrot
50:23salad
50:24and a buttery
50:25tomato
50:26macaroni
50:27sauce
50:27spiced with
50:28fenugreek
50:29chilli
50:29cumin
50:30and coriander
50:36that macaroni sauce
50:37isn't what I was
50:38expecting
50:38some nice
50:39spicing through it
50:40but it's actually
50:41a lot sharper
50:41but it works
50:42really well
50:43with the chicken
50:43the potatoes
50:45are really
50:46really textured
50:46curry leaves
50:48go in through it
50:48which is really nice
50:49such distinct
50:50flavours of spices
50:51in each thing
50:52they don't clash
50:53with one another
50:54which is done
50:55brilliantly
50:57the chicken
50:58is beautifully
50:59cooked
50:59it is an explosion
51:01of flavour
51:03I cooked so many
51:04of the things
51:05that are about
51:07my family
51:10I feel super happy
51:12but also
51:13simultaneously
51:14very emotional
51:19Sam's main course
51:20is really classical
51:21we want that sea bass
51:23nice and crispy
51:24nice and soft
51:25in the middle
51:25as well
51:27is it all going
51:28to plan?
51:28timing
51:29is a bit
51:30stressful
51:31palm puree
51:32hopefully we
51:32won't have any
51:33lumps
51:34and that
51:34beurre blanc sauce
51:35will be nice
51:36and buttery
51:36a little bit
51:37of acidity
51:38are you happy
51:38with your sauce?
51:39I am happy
51:40with the sauce
51:43come on
51:43you're almost there
51:44you're almost there
51:44keep it up
51:45keep it up
51:49you're out of time
51:50grab your dishes
51:51and serve
51:58I've cooked for you
51:59pan fried
52:00fillet of sea bass
52:01chive
52:02palm puree
52:03roasted asparagus
52:05crispy leeks
52:06and a beurre blanc sauce
52:08enjoy
52:09thank you
52:10thank you
52:10thank you
52:15fish is cooked nicely
52:16it's flaking away
52:17but those leeks
52:18were a little bit
52:19greasy for me
52:19the beurre blanc
52:20is really buttery
52:22nice amount of acidity
52:24but the mash
52:25is lumpy
52:26we probably don't need
52:28the leeks
52:28and the asparagus
52:29but I'll forgive
52:30all of that
52:31because I'm in fish
52:32and beurre blanc
52:33heaven
52:35the fish
52:36the skin
52:36a little bit wobbly
52:38but the beurre blanc
52:39is the star
52:40of the show here
52:41but the potato
52:42there's a few lumps
52:43in it
52:51lemon posset
52:52is a thing of glory
52:53when it's done well
52:55perfectly set cream
52:57pop your spoon
52:58straight through it
52:59like silk
53:01I don't like anything
53:02too sweet
53:03so my only concern
53:04is the raspberry
53:05kool-aid
53:06and praline
53:07do
53:08because praline
53:09can be quite sweet
53:09you would call it
53:11as a crumb
53:11well it's praline
53:13because I didn't
53:14and I didn't want
53:14to blast it
53:15because I like
53:15having some of
53:16the big crunchy bits
53:17and some smaller bits
53:19are you happy?
53:20I am happy
53:20you are?
53:21yes
53:27I've made for you
53:28a lemon posset
53:29with a pistachio praline
53:31and a raspberry
53:32koolie
53:39I would say it's bordering
53:41on too sweet
53:41for me
53:42personally
53:42but
53:43I'm definitely
53:44getting the lemon
53:44from that posset
53:45pistachio praline
53:46works really
53:47really nicely
53:48the posset
53:49it is a little wet
53:50given a little more time
53:51in the fridge
53:52that thing
53:52would have been banging
53:53this sauce for me
53:55it's got a good
53:55raspberry flavour
53:56but I think
53:57it's too tart
53:58this praline
53:59crunchy crumb
54:01you need to refine it
54:02right down
54:03so that you could eat it
54:05without bits sticking
54:06in your teeth
54:09it all came together
54:10in the end
54:10I was really up
54:11against the clock
54:12so I'm pleased
54:13I couldn't have done
54:13any more
54:17tough round
54:18pressure that they'd
54:20never experienced
54:21before
54:21but it is through
54:23pressure you discover
54:24diamonds
54:26Sabina
54:27really shone bright
54:29today
54:29her cooking
54:30her timing
54:31was
54:32excellent
54:34the dining room
54:35loved
54:36Sabina's food
54:37she definitely
54:39goes through
54:40to the quarter final
54:41Janae
54:42she definitely
54:43shows us
54:44she understands
54:45flavour
54:45she is creative
54:46a really
54:47authentic
54:49Sri Lankan curry
54:50fragrant with
54:52coconut
54:52and there was
54:54something about
54:54that dessert
54:55that made me
54:56keep going back
54:57for more
54:58I think Janae
54:59has done enough
55:00to earn herself
55:00a place
55:01in the quarter final
55:02Rose dips
55:03Momo
55:04although the chicken
55:05was definitely
55:06succulent
55:07the sauce it was
55:08sitting on
55:09tomato and soybean
55:10was so subtle
55:12but the main
55:13course
55:14the cod
55:15was perfectly
55:16cooked
55:16and I thought
55:17the balance
55:17of the cumin
55:18on the cod
55:18was really lovely
55:20Sam's burblank
55:21was excellent
55:22but if you're
55:23going to do
55:23palm puree
55:24it should be
55:24silky
55:25it should be
55:25smooth
55:26it was lumpy
55:27the lemon
55:28posset
55:28it was tasty
55:29but it was
55:30a little bit
55:30loose
55:31and the pistachio
55:32praline
55:32needed a little
55:33bit more
55:34finesse
55:36this whole
55:37experience
55:37has been
55:38amazing
55:38I've got the
55:39fire in my belly
55:40now I just hope
55:41I've done enough
55:42I am crossing
55:44everything right
55:45now
55:53guys thank you
55:54so much
55:55you managed to
55:56impress our guests
55:57and us
55:58but only three
56:01of you can go
56:02through to the
56:03quarter final
56:05the contestant
56:06leaving us
56:09is
56:14Sam
56:16thank you for all
56:17your hard work
56:18thank you
56:19well done guys
56:21you've got so much
56:22passion and love
56:23for food
56:23you did a great job
56:27I am still on a
56:29high even though
56:29I didn't get
56:30through
56:30got my apron
56:31I've had an
56:32amazing time
56:33and now I can
56:35sleep for a week
56:38congratulations you
56:39three
56:39you're through
56:40to the quarter
56:41final
56:42I don't think
56:43I've ever been
56:44so proud of
56:44myself
56:45I'm just going
56:46to try and
56:46ramp it up
56:47and deliver
56:48even better
56:49exciting and
56:50flavoursome
56:50food
56:53today's cooking
56:54was one of the
56:55probably hardest
56:56things I've done
56:56in my life
56:58and I've done
56:59many hard things
57:00so yeah
57:01definitely one
57:02in the memory
57:02book for sure
57:05I cannot believe
57:06it
57:06the MasterChef
57:07kitchen
57:08is unlike
57:09anything I've
57:09ever done
57:10in my life
57:10so bring on
57:12the quarter final
57:12but also
57:13help
57:19next time
57:20okay
57:21six more
57:22home cooks
57:23oh my lord
57:25compete for the
57:26right to wear
57:26a MasterChef
57:27apron
57:28shake your hands
57:29no
57:32fabulous
57:33before battling
57:34for a place
57:35I love this
57:36in the quarter
57:37final
57:37the flavours
57:38are delicious
57:39this is really
57:40hitting the spot
57:42the
58:11You
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