- 15 minutes ago
MasterChef Season 22 Episode 12
Category
🎥
Short filmTranscript
00:00You have a taste of it in there and it's a buzz and you want more.
00:02Tonight they will face two daunting challenges.
00:06My head is just willing.
00:08First they will have to invent a dish from scratch centered around one key component
00:13before cooking a dish to a brief from one of the country's top restaurant critics, Leila Kazim.
00:20I am determined to impress the judges today.
00:23I have little like daydreams of what Anna and Grace might say when they eat my food.
00:27I'm feeling ready. I've got this.
00:29I sing under pressure. I dance under pressure.
00:32And I know I can cope.
00:35If there was ever a chance for me to really blow everyone else out of the water,
00:40now is the time to do it.
00:42This is when we raise the bar.
00:45We've seen the spark in them, but now we want to see the fire.
01:11Welcome to the MasterChef quarterfinal.
01:14We're really excited to see you cook again.
01:18We're now looking for our best cooks to take through to knockout week.
01:22We'll be deciding this over two incredibly tough tasks.
01:27The first of which is the invention test.
01:31We would like you to create a dish based on one of Mother Nature's most versatile and dynamic ingredients.
01:40Fruit.
01:42And to help you create that dish, we're going to open the MasterChef market.
01:51Inside, you will find fruit from all around the world.
01:56We have tropical fruit, we have mangoes, pineapples, we've bananas.
02:02We also have delectable apples, strawberries, blackberries, you name it.
02:07It's in the market.
02:09You can cook sweet or savoury.
02:12The one most important message you need to take from us is that whatever fruit you use, it is the
02:18star of the show.
02:1990 minutes to serve us up your fruit extravaganza.
02:25Let's cook.
02:33An invention test all about fruit.
02:36I think their brains are going to be scrambling.
02:39My head is just willing.
02:42In Singapore cooking, we rarely use fruit, so it is terrifying.
02:48There's a big difference between cooking fruit and eating fruit.
02:51Oh, I've got to see how I go.
02:53There's so much that can be done with fruit.
02:56They can be turned into sauces, they can be caramelised, they can be poached.
03:00They need to do something to that fruit to make it so exceptional that it elevates everything it's connected with.
03:09I'm going for a sweet dish today, which is not normally my forte, so this might come back and bite
03:14me in the bomb.
03:16It's hard, but, I mean, let's just have a go.
03:19Jack is the kind of cook I find intriguing.
03:23He is creative.
03:24He delivers things that are truly different.
03:27He has really delivered on that sauce.
03:30One of the best things I've tasted in the entire competition.
03:34I hope I haven't peaked thus far.
03:36I like an invention.
03:38I throw things together all the time.
03:40So, my plan for this day is keep calm, not overthink it, and just take it my side.
03:46Jack, I saw you, as you were walking into the market, you had a real cheery disposition.
03:52You were like, I got this.
03:54I've never really cooked that much for fruit, but I just was like, do you know what?
03:57It could be so much worse.
03:59It could be a lot harder.
04:01That's where I'm coming from.
04:02So, what fruit is inspiring you?
04:04I'm going with mango.
04:05I was recently in Thailand, and I had this mango char-grilled with pesto and, like, burrata, and it was
04:11amazing.
04:12Then I'm trying to throw in some, like, spicy chilli prawns.
04:15That is just such a beautiful flavour combination.
04:18Some really spicy light.
04:19That's what I'm going for.
04:20Did you tell your friends that you got through to the quarterfinal?
04:22I told my flatmate.
04:24And then I made him sit yesterday and eat all the things that I'm going to do.
04:31Jack is really taking a risk with this invention round, because he has some very big, bold, pungent flavours going
04:40on.
04:41It's definitely winging it a bit.
04:43Pesto, chilli prawns, burrata.
04:46He's got scotch bonnet in there, too.
04:48He really needs to keep focused on that mango.
04:52It's meant to be about the fruit, isn't it?
04:55I'm trying to add more mango, just to make sure.
04:59Hopefully, I can pull it off.
05:01Famous last words.
05:03Jade is a complete joy in this kitchen, bringing us these huge, multi-layered flavours of Singapore.
05:12It never stops delighting me.
05:16This is everything I want from a laxer.
05:21I'm loving this competition, but this is a new ballgame for me.
05:25This surprise round makes me feel a bit nervous, but hey, just got to go for it.
05:33You chose apples.
05:34Why?
05:35In Singapore, green apples are very common, and my husband and daughter loves pork chop and apple.
05:42So I have marinated my pork with ginger and apple.
05:46I'm going to make a brandy-infused apple sauce.
05:49And if I have time, I'm going to make some apple crisps.
05:52Apple and pork, it's a classic combination.
05:54So I'm really interested to see how you're going to elevate that.
05:58I think I can make you happy with this.
06:03Jade, she's doing a pork chop, marinated in ginger and apple.
06:08She's using a Granny Smith apple, which is naturally sweet, but has a bit of tartness.
06:12And I really think the spice of the ginger could go very well.
06:16In Singapore, I just pan-fry it.
06:18But having this thickness of pork, I don't want to serve you raw pork.
06:23You could put it in the oven if you wanted.
06:24Yeah, yeah.
06:28She's going to make apple puree with clementine.
06:32I've never had apple and clementine puree before.
06:36I've got apple crisp.
06:38It didn't crisp nicely in the oven, so I'm cooking it, but it looks like Doc's dinner.
06:43I really hope that Jade gets the balance right with her apple brandy sauce.
06:48Brandy has a punch to it.
06:50She wants to get apple right through the dish,
06:53so I hope this will be sensational.
06:59That's 35 minutes that have flown by.
07:04I hate it.
07:06I look like I eat a lot of fruit.
07:08Sean, the plumber, really has shown us he likes gastropub-style food.
07:14His rack of lamb on his signature dish really was fantastic.
07:19Sean, you've got to be pleased with this crust around the lamb.
07:22The crust, the potatoes, I'm very pleased.
07:25My plan for today, how can I plan?
07:29It's a surprise, and I don't like surprises.
07:34Sean, are you enjoying the task we've set you?
07:36Absolutely not.
07:37Absolutely, this is, for me, this could be the worst possible thing.
07:41Being thrown one of these sort of surprise cooks.
07:43There's enough pressure in here as it is without throwing that on you.
07:46You do watch the show, though, right?
07:47Yeah, I do watch the show.
07:48I just thought I'd be able to, you know, bypass all them little challenges.
07:52But pineapple is going to be my main fruit.
07:55I'm going to do it with, like, a sweet and sour chicken.
07:57So what's going to make the pineapple the star of the show?
08:00I'm going to caramelise it down first and then put it in the sauce.
08:03So hopefully it will pop and stand out.
08:05But this is something that I've cooked at home on the weekends,
08:07so it's the first thing that comes to mind.
08:12Sean is not loving this challenge.
08:15I absolutely hate it.
08:17He's doing sweet and sour chicken.
08:18I'm really hoping that Sean gets himself enough time
08:21to almost double deep fry his chicken
08:23because it is the really, really crispy exterior
08:26you can maintain when you pour the sauce on top.
08:29But if he just fries it quickly before putting it in the sauce,
08:32it's just going to go soggy.
08:33Fried chicken's a staple part of my diet.
08:34I'd have it breakfast, lunch and dinner if I could.
08:36So I'd like to think I'm out to get a crisp on a bit of chicken.
08:40His sweet and sour sauce with caramelised pineapple.
08:43I'm expecting a really good balance of sweet acidity.
08:47Maybe a little bit of heat in there.
08:50But I'm not really sure that Sean's showing us
08:53that pineapple is the star of the show.
08:56I'm just going with it, really.
09:00I don't know if it's the right plan, but I'm going to stick to it.
09:03So far, Frankie has cooked his dishes reminiscent of her travels
09:08all over the world.
09:10They are packed with flavour.
09:11And she has a creative flair.
09:14The problem with Frankie is that she always gives herself
09:16so much work to do,
09:17and then she doesn't do justice to her ideas.
09:21Is that me?
09:22Sorry!
09:22Got a fire alarm.
09:24I think that might have been your asparagus.
09:27We want to see the creative side of Frankie,
09:30but she needs to be able to rein her back
09:32so she can actually shine through.
09:34Before this competition,
09:36I thought I was pretty good under pressure.
09:38And then the two-course menu happened.
09:41And I just don't know where that hour and 15 minutes went.
09:44But today, whatever it is that I need to do,
09:46I'm going to make a plan
09:47because I tend to jump in both feet first,
09:49and that sometimes hinders me slightly.
09:52So I'm going to try and take a deep breath.
09:55I saw an utter look of panic on your face,
09:58and then suddenly you were holding a full pineapple.
10:01Why did you choose pineapple?
10:02One of my sisters got married a couple of years ago,
10:04and I made pina colada blondies.
10:05So I worked with a lot of pineapple over that time.
10:08And I love the flavours.
10:09So I'm making pina colada choux buns.
10:11Keep going.
10:12And they'll be filled with spicy pineapple compote
10:14with then a coconut cream
10:15with a spicy caramel pineapple sauce
10:17and some caramelised pineapple.
10:20That's a lot of work, Frankie.
10:21Have you taken on board your feedback we've given you before?
10:24I have. I think I'm good.
10:25OK, you need to be good.
10:26You're fighting to get into knockout.
10:28Oh, I know, and I will fight hard.
10:31Frankie is making pina colada choux bun.
10:36It's still in my beating heart.
10:38This is the kind of dessert
10:40that would leap out of a menu at me.
10:44She's stuffing this choux bun
10:47with a roasted pineapple compote
10:50and a coconut cream.
10:52Wow.
10:53It's quite difficult to get a choux bun right.
10:57It is all about how she beats in the air
11:01to her choux bun.
11:02That's the key, the air.
11:03That's what makes a choux pastry rise.
11:05Couldn't quite get the dough right.
11:07Going to give it another go.
11:09Because that's not pipeable.
11:13And it should be.
11:16Apparently, she's going to give us a pineapple fritter.
11:18That fritter better have a light batter.
11:22And the pineapple inside needs to be sweetened and soft.
11:28Okay, guys, you've got 25 minutes left.
11:34Andy, while his father was running the farm,
11:36he was in the kitchen learning how to cook
11:39northern Irish classics.
11:42He loves nostalgic, heart-warming dishes.
11:47This wonderful bread.
11:49I can taste the treacle.
11:51I can taste the stout.
11:52I could eat the entire loaf.
11:55Creating dishes on the spot,
11:56sometimes it works, sometimes it doesn't work.
11:58I'm just going to have to keep my head down,
12:01give it my best shot,
12:01and that's literally all I can do.
12:05Andy, what are you making us?
12:07I don't really cook with fruit that often,
12:08so I really just wanted to go with something
12:10that I really know how to do.
12:11So I'm making an apple crumble,
12:13but the crumble is flavouring with walnuts and cinnamon.
12:16This is not a time to play it safe.
12:18Essentially, we want to highlight the flavour of the apple.
12:20Yeah, I think the sweetness of the apple
12:22is really going to come through.
12:22You're really going to get a good thick layer of the apple,
12:25so the apple will be the star of the show.
12:26Okay.
12:29I mean, an apple crumble is a dish
12:32that probably every home cook across the country could make.
12:35I'm just a little bit nervous
12:37that a lot of people have much more impressive ideas,
12:39but if I get all my flavours right, I should be okay.
12:42I love the idea of walnut and cinnamon in the crumble.
12:48Cinnamon really needs to be used with a lot of care,
12:51though if he puts too much in it,
12:52it will overpower the entire crumble.
12:55I've given us two different types of apple.
12:58There is going to be one that's stewed
13:00and one which is much more chunky.
13:02He's going to put miso caramel inside the crumble.
13:05I'm not going to turn up the heat any,
13:08because I've done that before and ruined it.
13:11But miso is a strong flavour.
13:13I want to taste the apple.
13:14He's also making a custard.
13:17I like the thought in him trying to elevate this apple crumble,
13:21but at the end of the day, that's what it is.
13:26Percy learned to cook with her grandmother.
13:28She won our hearts with hearty classics.
13:33She's got a great command of flavour and buckets of skill.
13:37You mix it all together and the balance of flavour is absolutely outstanding.
13:44I've definitely got to keep pushing myself to impress him and stay in a competition,
13:48but I've got to stay true to who I am.
13:50There's no point in me going out there and cooking something that I've never cooked before.
13:52So I'm Kirsty from Bolton, and the food that I like is the food that I like.
13:59Kirsty, do you like fruit?
14:00I love fruits, yeah.
14:03I'm a fruit bat, as my partner calls me.
14:05So I'm making an apple and pear sponge with a spiced ginger and cinnamon custard.
14:10Why did you choose apple and pear?
14:12So I normally make Eve's pudding.
14:13What's Eve's pudding?
14:15Eve's pudding is an old-school British dish,
14:18which is basically apples and a sponge.
14:21You dig into it and the apples at the bottom,
14:22but this I'm kind of flipping it up,
14:24and hopefully the apples will be on the top
14:26and not disintegrated into the sponge, I'm hoping.
14:32I want a beautiful, soft, fluffy, moist sponge.
14:37I've made the sponge recipe before,
14:38but yeah, we'll see when I turn them over.
14:40That layer of apple and pear needs to make its mark.
14:43It cannot be anonymous.
14:44It needs to show us a masterful use of fruit, cooked, hopefully.
14:49She's serving it with a spiced ginger and cinnamon custard.
14:52I don't want to punch in a face from these spices.
14:55They are supposed to enhance the fruit.
14:58The sponge tastes quite sweet,
15:00so they've not made the custard very sweet,
15:01so hopefully they realise that I've done that on purpose.
15:04I wonder, has Kirsty pushed herself enough here?
15:09We have ten minutes left.
15:12I think some of our cooks are really pushing the boat out,
15:16but a few of them, they're definitely playing it safe.
15:18I don't want to see safe.
15:20Porns coming together, just figuring out plating.
15:24I think I'm quite happy that I've got apples through the dish.
15:28I think so, yes.
15:30How's it going?
15:30I'm very stressful.
15:32It's just when you guys go five minutes,
15:34and then it's like, oh!
15:38OK, guys, you've got three minutes.
15:40Final touches, really.
15:42You need to be finishing it off.
15:44Not what I would like.
15:46This should be kind of sphere-shaped
15:48rather than pancake-shaped.
15:51Don't look at them.
15:51Just eat them.
15:52I won't look at them.
15:53I'll shut my eyes as I can do, Frankie.
15:55Yeah, thanks.
16:04OK, that's it, guys.
16:06Time's up.
16:07Step away from your benches.
16:12Yeah, could be better.
16:16Jack, come on up.
16:20First up is pub manager Jack,
16:22who chose mango
16:23and made the spicy prawn and charred mango salad
16:27flavoured with cherry tomatoes,
16:29burrata, scotch bonnet,
16:31and a basil pesto.
16:32This is very much one of Jack's creations,
16:35again, visually.
16:36I wish the presentation was a little bit different,
16:38but I think otherwise it might be OK.
16:46I think the prawns are cooked really beautifully.
16:49I think you've prepared them well.
16:50For me, the mango is sweet,
16:52but then you've blow-torched the mango,
16:55so it has that element where it's just charred.
16:58And then you have the pesto as well,
17:00so you've got the kind of the garlicky basil.
17:02Tastes wonderful.
17:04I really like the mango, burrata, pesto,
17:08and spicy tomato salad,
17:09but I would have liked to have seen
17:11your mango pieces more loved.
17:13There's a magic reaction that happens with fruit,
17:16and we call it, like, macerating.
17:17We take a sweet fruit and we put sugar on it,
17:20and then we add an acid to it,
17:21and I think you could have done that to your mango.
17:23I think you have great potential, Jack,
17:25so you have to really push yourself.
17:30There's obviously, like, criticism here and there,
17:32but it just all kind of came together quite well.
17:36So, yeah, I'm quite amazed.
17:39Healthcare professional Jade's chosen fruit was apple.
17:42She's cooked pan-fried pork chops marinated in apple and ginger,
17:47served with an apple and clementine puree,
17:49red currants, apple crisps, green beans,
17:53and an apple and brandy sauce.
17:57The pork, it tastes wonderful.
17:59The fat is just melting.
18:00I do think, however, that the apple flavours on the pork chop
18:04have maybe been lost somewhere along the way,
18:07but the apple and clementine puree
18:09is a taste that I have never had before.
18:11It's got that citrus burst that's elevated the apple.
18:15The apple crisps, I've just eaten both of them
18:17like a hungry wolf,
18:18so you clearly did something right there.
18:21I'm not getting any of the apple in your sauce.
18:24The brandy is very raw,
18:26but the apple puree and the clementine
18:28is a wonderful idea,
18:30and it really does complement the pork chop.
18:33Some elements really worked,
18:34and other ones, they didn't.
18:36But all in all,
18:37you've really tried to incorporate apple
18:39in nearly every single element,
18:41and that absolutely must be commended.
18:45I think I hit the breeze,
18:47but I was hoping that the apple flavour
18:50would come through into the pork,
18:52and that sauce,
18:52I was too heavy-handed with the brandy.
18:56Plumber Sean used pineapple
18:59in the sauce for his sweet and sour chicken,
19:02served with pineapple egg-fried rice.
19:08I think a chicken is very nice,
19:10and it's still moist and really rather yummy.
19:13But the star of the show is meant to be pineapple.
19:16Your sweet and sour doesn't have that sweet element.
19:19Don't think you had enough time caramelising the pineapple.
19:22The chicken is quite soft.
19:24It's lost any crispiness.
19:25You have to fry them twice.
19:26There's pineapple in your rice,
19:28but it's just pineapple.
19:29If you had taken that pineapple
19:31and really, really charred it
19:33or marinated it in something soy sauce,
19:36you just should have given that pineapple more attention.
19:39I know you've got it, Sean,
19:41and I think you doubted yourself too much here.
19:43Yeah, I did.
19:47Not great.
19:49I don't think I delivered at all on that.
19:51I was really disappointed in myself.
19:53Pineapple was supposed to be the star of the show,
19:55and it didn't hit the breeze.
19:57Civil servant Frankie also chose pineapple
20:00and has made pina colada profiteroles
20:02filled with a coconut cream and pineapple compote,
20:06served with pineapple fritters spiced with chilli
20:08and caramelised pineapple with desiccated coconut.
20:12Your choux buns feel lower than I would normally have hoped for.
20:20Your choux pastry has too much egg in it,
20:23and as a result, it has a cake texture.
20:25It's more similar to a sponge than a choux pastry.
20:27Your coconut cream is delicious.
20:29It's coconutty,
20:30and I love the texture of desiccated coconut.
20:32But there's so little pineapple inside the choux pastry,
20:34and I was expecting this real jammy,
20:37unctuous, pineapple, pina colada-inspired choux bun.
20:41Your fritter really is crying out for sweetness.
20:45It's very savoury,
20:46and there's quite a lot of salt on it.
20:48The choux bun.
20:49I need five times the amount of that compote.
20:52I'm not getting that pina colada taste.
20:54And believe me,
20:55I know what a pina colada tastes like.
20:58I've sat on enough beaches drinking them.
21:00It's just not pineapply enough.
21:05Really deflated, really disappointed.
21:08There was little things like
21:10not enough pineapple compote in the bottom.
21:12There's a whole tube of it left on my bench
21:14that I didn't use.
21:16But it's all done now.
21:17Nothing else I can do.
21:21Medical physicist Andy chose apple
21:23and made an apple, miso, caramel and walnut crumble
21:27spiced with cinnamon,
21:29served with a creme anglaise.
21:34The crumble is wonderful.
21:35It has walnut and cinnamon.
21:37It's just buttery.
21:38It's crumbly.
21:38What I do like about the apple
21:40is that you've got two different textures of it going on,
21:42one slightly stewed and one chunkier.
21:45Creme anglaise, Adelaide.
21:48It's an OK crumble.
21:49I like the apple compote inside.
21:51I think the addition of miso is an interesting flavour.
21:54But for an hour and a half,
21:56I believe that, Andy,
21:57you must have more fuel in the tank than a crumble.
22:00And as far as celebrating an apple,
22:02there's no other apple element.
22:04You need to show us that you can do more than this.
22:06Yeah.
22:10Probably played it a little bit safe.
22:12It should have been maybe a little bit more adventurous
22:15for the invention test.
22:18Last up is waste collection manager, Kirsty.
22:21She's served a sponge topped with apples and pears,
22:24with fresh raspberries and strawberries,
22:26and a ginger and cinnamon custard.
22:33Your sponge is cooked quite nicely,
22:34and there's a lovely kind of sugary,
22:36crusty bit on the bottom, which is very yummy.
22:38In your custard, there's a real elegant touch of the spice.
22:42But for a fruit invention test,
22:44we need more fruit, Kirsty.
22:47Sorry.
22:48Where's the pear and where's the apple?
22:49You should really be kind of trying to punch and show the world
22:53what we can do with those fruits,
22:54because they are so special and so wonderful.
22:57I mean, I feel like I'm saying this to nearly all he is today, guys,
23:00but I expect more from you.
23:02Yeah.
23:03The reason you're here in this group of six
23:05is because you are clearly good.
23:08You do have potential.
23:10Stop playing it safe.
23:10Give us everything.
23:16I do wish that I'd shown them more today.
23:19Didn't challenge myself enough in there.
23:21Putting a little fruit salad at the side
23:23just to give it a little bit more visual appeal
23:24was nowhere near enough, and I knew that, really.
23:27I think all six of you had troubles today.
23:31But guys, this is a quarterfinal.
23:33Invention is a crucial part to a great cook.
23:36You're going to have to do more challenges like that.
23:40Go have a break.
23:54Grace, we know that these six cooks are very talented.
23:58But there's no shining star from that challenge.
24:01They have one more opportunity to show us
24:04who deserves to go through to Knockout Week.
24:06And the thing is, Anna, in the next round,
24:09it's not just us they need to impress.
24:35That last challenge, we were pretty tough on you.
24:38But remember, every time you walk into this kitchen,
24:41you need to give us more than we've seen before.
24:44It's all to play for in this next round.
24:47We can only take three of you to Knockout Week.
24:51To help us with this decision,
24:54we've invited a very special guest.
24:57The legendary food writer and broadcaster,
25:00Leila Kazim.
25:08Hi.
25:10Hello, Leila.
25:11Hello.
25:12Welcome.
25:13Leila, can you tell our cooks your brief?
25:16I would like you to create an outstanding dish for us today
25:20that showcases an ingredient
25:23that you really used to dislike when you were a kid.
25:28I'm very excited to see what you guys do with this
25:32because I'm asking you to tap into some old memories.
25:35You've got to convince us that this ingredient you used to hate
25:38actually deserves to be loved.
25:40You've 90 minutes.
25:41At the end of this, three of you will be going home.
25:45Start cooking.
25:53I think this brief is actually quite tough
25:55because we have such emotional memories with food
25:59and I've asked them
26:02to work with something that they used to not like.
26:05Slightly nervous at this moment in time.
26:08I don't want this ingredient to be left by the wayside.
26:10I want it to come to the forefront,
26:13be the star of the show
26:15and absolutely sing off of that plate.
26:18I feel like my first challenge wasn't great.
26:21It didn't showcase what I can do
26:23so I feel like I really need to step it up today.
26:28As soon as I got the brief,
26:30I instantly went mushrooms.
26:34I remember we went out for lunch one day,
26:37my grandparents and my granddad's mum, Granny,
26:40and my nanor ordered breaded mushrooms
26:42and Granny went,
26:43why would you put rubber in your mouth?
26:45Why would you eat rubber?
26:46It kind of stuck with me.
26:47Why would I want to eat that?
26:49Oh my gosh.
26:50But that shows that the things we hear as kids
26:53can really influence our perception of certain foods
26:56and then at what stage did you realise
26:58that actually you quite liked them?
27:00It wasn't until my mid-teens I went,
27:01we'll give it a go
27:02and, well, Granny was wrong.
27:04Mushrooms are nice.
27:04What are you cooking for us?
27:06Today we've got a mushroom black truffle ravioli
27:09with chanterelle mushrooms,
27:11a parmesan swill,
27:12sage butter and crispy sage on top.
27:14Oh my goodness.
27:17I really like the sound of Sean's dish.
27:20Ravioli stuffed with mushrooms is a wonderful idea,
27:24but technically very difficult.
27:27First time we've seen you make pasta in this kitchen?
27:30Yes.
27:31This will be my eighth time ever.
27:33Were the other seven times practising for this competition?
27:35Yes, they were, yeah.
27:37If the pasta is too thick, that's horrible.
27:39If it's too thin, it's split.
27:41Oh, there's a couple that look a bit thin.
27:43Fingers crossed with those.
27:45Sean filling up his ravioli, he's going to have cooked down chestnut mushrooms,
27:49cream cheese, some thyme and some parsley.
27:51We'll get there, mate.
27:53He's got to stuff enough of the filling in so we get the flavour,
27:56but not overstuff it so that they burst in the pan.
27:59I mean, rather him than me.
28:01The thought of them bursting is always a worry, but we'll see how we get on.
28:05And then chanterelles, what a beautiful mushroom to use.
28:09They're visually pleasing and they have a nice, natural kind of nuttiness to them.
28:13Come on, crisp up.
28:15Crisp up.
28:16Sage butter sauce goes very well with mushrooms.
28:20He just needs to be careful about how much sage,
28:21because it can be quite an overpowering flavour.
28:24And I think the finishing element of the parmesan kind of tuile will give a bit of texture,
28:30but perhaps maybe a bit of finesse.
28:34At this stage of competition, the margin for mistakes to me is zero.
28:40This dish needs to be perfect, so I will cook my socks off.
28:46Sage, you grew up in Singapore.
28:49What was the ingredients you hated when you were there?
28:51I used to hate duck and plum, because the duck that was given to me was chewy,
28:57and then the plums were either too sour and hard or too mushy and overripe.
29:03As I was growing up, I started eating duck from one of the better duck stores.
29:08UK has got one of the most sweetest plums, and I just grew to love them.
29:13So, do we have duck and plums today?
29:14Yes, you have duck and plums today.
29:15Oh, wow.
29:19I'm excited by this dish, because it's a classic period that I already know I like,
29:23duck and plum.
29:24Jade is spicing her duck with five spice.
29:27I want to taste it.
29:28I don't want it to be kind of a muted note in the background.
29:32Jade also has parsnip puree, but the problem with parsnip is it can be very sweet.
29:37She's got to have the right balance there.
29:40She's doing a brandy plum sauce, but Jade, with her last sauce, was a bit heavy-handed
29:45with her brandy.
29:46Hopefully, she can reign it back this time.
29:49I know how much brandy to put today, and so you will not be put off by it.
29:54It'll be a lovely sauce.
29:55Also, we have crispy tofu and cucumber salad.
30:00If I just keep the steps in my head, I could nail it.
30:04I've no doubt it will all taste delicious.
30:06I'm just wondering, does she need to do all of these elements?
30:10I'm hoping that my ingredient that's meant to stand out really does, so we'll see.
30:17Hello, Jack.
30:18What is the ingredient you used to hate?
30:20Blackberries.
30:20When I was little, my nanny used to have them in the bottom of the garden, and I used to
30:24go and eat them and pick them, and I ate so many, I just, like, she found me and I'd,
30:27like, thrown up down my front.
30:30So then I didn't eat them for ages.
30:31I used to tell people I was allergic to them until I was, like, honestly, until, like,
30:35five years ago, and then I ate one, and I was like, oh, this is quite nice.
30:38Okay, so tell me what you're doing with the blackberries.
30:40So I'm doing hand-fried pigeon breast with a braised leek, stilton crumb, and game chips,
30:46and then a blackberry sauce.
30:49Jack is going to do wood pigeon.
30:52It goes very well with fruits like blackberry, but because wood pigeon is so lean, they get
30:57very dry when they're overcooked.
31:00Jack is going to make his blackberry sauce with beef stock, red wine, blackberries, bay leaves.
31:07I hope that sauce really packs a blackberry punch enough to be celebrating it.
31:12Should be okay.
31:13It tastes nice right now.
31:14Game chips, and I really hope he gets that lovely waffle effect on the chip, the signature
31:18look.
31:19Just, like, a salty, textural, crispy element.
31:22He's also going to braise his leeks, and then he's going to top them with stilton and panko
31:28crumb, and bake them in the oven.
31:29Braised leeks and stilton crumb, I've done a million times, and it's like a safe bet, and
31:34I think it's going to be really delicious.
31:36I think I'm going to like this dish.
31:39But pigeon and stilton, these are two very strong flavours.
31:43You could potentially lose the blackberries, which is the whole point of this brief.
31:49This might be my, to my eyes, I would say.
31:52Fingers crossed.
31:53Okay, guys, you're halfway through.
31:58The food that I didn't like as a child was a burger.
32:02Me and my family would go to France on holiday, and the French don't cook the burgers like we
32:08cook them at home.
32:09It put me and my sisters off for a very long time.
32:14We ordered burgers, as you would, thinking that was quite a safe food.
32:18But it was really bloody, and my dad basically made us eat it, because he said,
32:22I bought it, so you'll eat it.
32:23So, yeah.
32:24I can feel the pain coming.
32:25Yeah, it's still there.
32:26What are you doing to these people?
32:28We talk about it.
32:29All the time.
32:30You like burgers now?
32:31I love burgers now, yeah.
32:32I host barbecues all the time at home during the summer.
32:35So it's a stuffed cheese burger topped with beef short rib being cooked in basically all
32:40the ingredients you put in Bloody Mary.
32:42Including the alcohol?
32:43Absolutely, yeah.
32:44It wouldn't be the same without it, would it?
32:48Wow, that's going to be a beast of the burger.
32:52She's going to flavour her beef patties with egg, mustard, Worcestershire sauce and paprika.
32:57This should give it a real punch of flavour.
32:59I love it.
33:00I hope they love it too.
33:02I think Kirsty's being very brave stuffing that patty with cheese, because if it's not
33:06properly sealed, the cheese will kind of burst and ooze out.
33:09I mean, was this the best thing for me to do?
33:12But I really want that burger to be lovely and juicy.
33:16I don't want it dry.
33:18Kirsty is getting a lovely golden brown colour on those beef ribs.
33:23Then she's going to put it into a pressure cooker with all of the typical ingredients
33:26from a Bloody Mary.
33:27Tomatoes, celery, Worcestershire sauce and of course, vodka.
33:32We need to make sure that that short rib meat is all beautiful and falling off the bone.
33:38How often do you use a pressure cooker at home?
33:40Well, I bought one two weeks ago.
33:42Oh, had a couple of disasters.
33:44I love this kind of jeopardy.
33:48I'm excited about this challenge.
33:49Yeah, this is a bit me.
33:51When I first received the brief, I had a few ideas going through mine.
33:53When I chose this one, I was pretty confident on it.
33:56I'm hoping that it's something they maybe haven't had before
33:59and it's a real, you know, a real flavour bomb for them.
34:04So my hated ingredient as a child was mince, beef mince.
34:07I know it's very unpopular with Grace as a northerner.
34:10Frankly, I'm trying to imagine a child without mince.
34:12I think I would have starved.
34:15But my mother cooked mince a lot and she's a fantastic cook,
34:18but it was just so frequent that I kind of grew to dislike it over time.
34:22So my dish today is South African baboti.
34:24So baboti is spiced mince, but it's meant to be, like, sweet and spicy.
34:28So there's chutney in there, there's sultanas,
34:30and then it's topped with a savoury egg custard.
34:33My husband and I lived in South Africa in Johannesburg for a few years
34:35and it was cooked for us one day and it turned me around completely.
34:40One of my favourite things about being in the MasterChef kitchen
34:43is when somebody serves me something I haven't tried before.
34:47Frankie's baboti is that.
34:49We've got mince, with bread and spices,
34:53and it's got this apricot chutney running through.
34:56Then a savoury set custard on top.
34:59Frankie, I did not think I was going to get a whole new way
35:02to eat mince at this stage in my life.
35:04I'm so excited.
35:07I expect it to be bursting with flavour,
35:09but if it's too wet, it's just going to spill out on the plate and not look nice.
35:13If it's too dry, it's going to be lacking that kind of unctuousness that I'm hoping for.
35:19I know it tastes nice when I do it right, so I'm ready.
35:24Frankie's also making a yellow rice,
35:26which has been stained yellow through turmeric.
35:28She lived in South Africa for quite a while.
35:30I feel like she's got a handle on how to cook rice.
35:33Let's hope so, because that can really ruin the entire thing.
35:37And then we've got little pumpkin fritters on the side,
35:39which should be crisp, but pillory.
35:43I want to get the right level of spice in there,
35:45so I've added a tiny little bit of cinnamon.
35:47I'm actually slightly salivating thinking about it.
35:49I'm excited about this one.
35:51In order to get to knockout week,
35:52I really need to push the boundaries here.
35:56I need my redemption mark to start,
35:58and this challenge needs to be the start of it
36:00or else I'm starting to run out of time.
36:03The ingredient I used to hate is beetroot.
36:05The way people used to sell beetroot to you
36:06was that it was quite earthy,
36:08but it had quite of a sweet tang to it.
36:09And I always thought,
36:10well, I've never really looked at the soil and thought,
36:12if that was a wee bit sweeter, I might take a bite out of that.
36:14So I never really tried it.
36:16And then my mum used to host dinner parties,
36:18and I used to be her little sous chef.
36:20One night, my mum decided to serve a beetroot dish,
36:22and I was like, there's no way.
36:24But the compliments that she got on this one dish,
36:26I was like, well, hold on.
36:28Obviously, something has to be right here,
36:29so I have to try it.
36:30From that point on,
36:31I've really, really loved beetroot.
36:35Andy's doing beetroot carpaccio
36:37with basil-infused goat's cheese
36:38and a caramelised pear gel.
36:41Sounds quite delicious.
36:42So is this dish based on your mum's dish,
36:46which completely transformed your thinking about beetroot?
36:48Yeah, she'll not like me saying this,
36:50but I think this dish is a whole lot better.
36:53The beetroot, I'm going to be slicing up really nice and thin.
36:56And then I'm going to poach that in red wine,
36:58port, creme de cassis,
37:00star anise and cinnamon in there as well.
37:01The texture of the beetroot is very important for carpaccio.
37:05We want it to have just a slight bite.
37:07I don't want it mushy.
37:09I'm making my own basil oil,
37:10and then I'm going to infuse that
37:11into the goat's cheese with some chives.
37:13Hopefully that'll really make that flavour sort of pop.
37:16Goat's cheese is a robust, beautiful flavour,
37:19and that basil needs to complement it, not dominate it.
37:23The pear gel, it needs to be silky smooth.
37:26But there's not much on that plate.
37:28Am I essentially getting some sliced beetroot
37:31with a bit of goat's cheese?
37:33Ten minutes left!
37:39Jade still doesn't have her duck breasts on.
37:41I'm really worried.
37:43I must have crispy skin
37:46and the meat, I want it pink inside.
37:48But it could all fall apart.
37:50I am very close for time,
37:54but I will do it.
37:58Four minutes left.
38:00Yeah!
38:01I'm really happy with those.
38:02You need to be getting the food on your plate.
38:05Comes down to the final wire, doesn't it?
38:08So, we will see.
38:10I really need some more space.
38:13The goat's cheese hasn't said
38:14just as much as I wanted it to.
38:16That's not it.
38:18Oh, the beef's falling, but it's very, very hot.
38:21How's your meat cooked?
38:22Not done.
38:22Okay, look through all of this.
38:24Yeah.
38:24Just make sure that you're being really clever
38:26in the pieces that you're using.
38:27Okay.
38:30You have one minute left.
38:37That's it.
38:38Time's up, guys.
38:45Sean.
38:50Based on his gran putting him off mushrooms in his youth,
38:54Sean has made ravioli
38:55with a creamy mushroom and truffle oil filling
38:58served with chanterelle mushrooms,
39:00crispy sage,
39:02parmesan tuile,
39:03and a sage butter sauce.
39:05Sean, I think that looks so beautiful.
39:09It's like something you'd order in a restaurant.
39:17Sean, this is such good ravioli.
39:20Your filling is so well seasoned,
39:22and I also love that I can actually
39:24taste the separate herbs.
39:26And I'm slightly amazed
39:28at how you manage to hold all of that filling
39:32in this impossibly thin pasta.
39:35That is such a skill.
39:37Your chanterelles are just glorious.
39:41You create this dish that showcases
39:43your once-hated ingredient
39:44in the best possible way you could have.
39:47I love the ravioli.
39:49The filling of chestnut mushrooms and herbs
39:52is delicious.
39:53Your crispy sage is crispy.
39:55Your tuile doesn't taste it much,
39:57but the fact I've got Sean making me a tuile
39:59has delighted me.
40:01I think I would have liked,
40:03with your butter,
40:03that maybe it was more like an emulsion.
40:05But for me,
40:06this is an excellent example
40:09of great pasta work and flavours.
40:15Buzzy.
40:16I couldn't have asked for better comments.
40:19I'm glad they picked up on the presentation.
40:21I've worked on it.
40:22Everything looks better
40:23with a little parmesan twill on top,
40:25doesn't it?
40:27Jade's dish,
40:28based on her childhood hatred
40:29of duck and plums,
40:31is pan-fried duck breast
40:32flavoured with five spice
40:34on a parsnip and nutmeg puree
40:36served with a char-grilled plum,
40:38tofu cooked in soy,
40:40cucumber salad,
40:42goji berries infused with port,
40:43a chilli, garlic and ginger sauce
40:46and a plum and brandy sauce.
40:53My duck is cooked well,
40:55but I did notice on your bench
40:56you had parts of it
40:57that were undercooked.
40:58I need a crispier skin,
40:59personally,
41:00and I need more spice.
41:01And then we had this half plum,
41:03which was kind of
41:03not really that roasted.
41:05The other issue I do have
41:06on this plate
41:07is your parsnip mash.
41:08It is seriously lumpy.
41:10Brandy and plum sauce
41:11is quite brutal.
41:13It hasn't got a soft,
41:15silky elegance about it.
41:17But there are parts on this I love.
41:18I love your goji berries.
41:20I think they give a real kick
41:21to this plate.
41:22Your tofu has got great texture,
41:24great,
41:25but we asked you
41:26to really elevate
41:28plum and duck,
41:29and to me,
41:30this is where it went awry.
41:33I think by trying to
41:34fry your tofu,
41:35dress your tofu,
41:36make the sauce for that,
41:37season your cucumber,
41:38you took a lot of time
41:39away from you being able
41:41to manage to get
41:41your duck on in time,
41:43roast the plum.
41:44I really think
41:44there are some great flavours,
41:46but definitely some elements
41:47that just shouldn't be there.
41:52Honestly,
41:53I'm not happy
41:53with what I plated up.
41:55Could I have done it better?
41:56Yes, I could have.
41:59Inspired by his dislike
42:00of blackberries,
42:01Jack has cooked
42:02wood pigeon breast,
42:04served with braised leeks
42:05topped with a Stilton cheese crumb,
42:08game chips,
42:09and a blackberry and port sauce.
42:16The wood pigeon
42:17is slightly more rare
42:18than medium rare,
42:19but I quite like
42:20my game like that.
42:21There's a huge burst
42:23of blackberry flavour
42:24from your sauce.
42:25It's got port and red wine
42:26and it's robust.
42:27It goes very well
42:28with the gamey wood pigeon,
42:29but for me,
42:31I don't think
42:32the leeks
42:32and the blue cheese
42:34works on the dish.
42:36Something about it
42:37just clashes with the sauce.
42:38I very much like
42:39your blackberry sauce.
42:40Your leeks
42:41are beautifully caramelised
42:43and sweet and soft,
42:44but for me,
42:45the Stilton on the top
42:46is warring with the sauce.
42:48The sauce alone
42:49is pure blackberry,
42:50but I agree with these guys
42:52in that the leeks
42:53and the Stilton
42:54is kind of buttressing
42:56against the fruity flavour,
42:57and the chips
42:58are way over-seasoned.
43:00I tried about four
43:01and searching for the water.
43:08Fine.
43:09It didn't go to the plan
43:10what I was trying to do.
43:12It wasn't fantastic.
43:15Frankie's hated ingredient
43:17was beef mince,
43:18and she served
43:19South African bobotty,
43:20spiced beef mince
43:22flavoured with cumin,
43:23cinnamon,
43:24nutmeg,
43:24apricots and sultanas,
43:26topped with an egg custard,
43:28served with a pumpkin fritter,
43:30rice spiced with turmeric,
43:31topped with pumpkin seeds,
43:33and a creamed spinach puree.
43:40The bobotty is a first for me,
43:42and I love it
43:43because you've taken mince,
43:45added a load of spice.
43:47I'm getting nutmeg
43:48and I think a bit of cinnamon,
43:49and you've got this fruitiness
43:50going through
43:51from sultanas,
43:53and then you've got
43:53this beautiful,
43:55velvety set custard on top.
43:57It's just great.
43:58I actually love it.
44:01Your bobotty is really juicy,
44:04and the balance of flavour
44:05that is in that mince
44:06is really beautiful.
44:07I feel like I'd love
44:07a little bit of gravy as well,
44:09soaking that up in the rice,
44:10but your pumpkin fritters,
44:12they are moist and juicy.
44:15I'm really enjoying your rice
44:16and the turmeric.
44:17Everything is seasoned
44:18very nicely.
44:19Yeah, I think it's
44:20a really great plate of food.
44:22I really enjoyed this.
44:24It feels like
44:25when a shepherd's pie
44:26gets married
44:27to a Christmas pudding.
44:29It's full of spices.
44:30It's quite sweet,
44:31and there's lovely
44:32plump raisins through it.
44:34You go from that
44:35to this really nicely seasoned
44:38spinach puree.
44:39We asked you to bring
44:40something that you hated.
44:41You chose mince.
44:42You've elevated it.
44:43So, look, well done.
44:49Floating on air, honestly.
44:51I just couldn't have wished
44:53for better feedback.
44:55I feel like I've done myself proud.
44:56I'm so happy.
44:59Andy based his dish
45:01on his childhood hatred
45:02of beetroot,
45:03and has cooked
45:04beetroot carpaccio,
45:05poached in red wine,
45:06port, star anise,
45:08and cinnamon,
45:08served with pickled
45:09beetroot stems,
45:11a basil and chive
45:12infused goat's cheese,
45:14caramelised pear,
45:15lemon zest gel,
45:16a balsamic reduction,
45:18and pine nuts.
45:19This is the prettiest dish
45:21you've given us.
45:21The presentation's really lovely.
45:27Andy, I thought that the beetroot
45:29was going to be full of flavours
45:30of star anise
45:32and the things that you were
45:33stewing into it,
45:34but I'm not getting that
45:35because the beetroot
45:36is quite undercooked.
45:38I like the sweetness
45:39of your pear puree,
45:40but my worry here
45:41is that there's not
45:42an awful lot
45:43after that going on.
45:45For me,
45:45the beetroot is undercooked
45:46and it's a little bit bitter.
45:48The chive is very overpowering
45:50in the goat's cheese,
45:51so as a result,
45:52I can't taste
45:53any basil oil inside.
45:55For me,
45:55you had an hour and a half.
45:58You haven't done enough work here,
45:59I feel.
46:01I really like your pear puree
46:02and I like your toasted pine nuts.
46:04However,
46:05when I hear carpaccio,
46:06I'm thinking of soft slices
46:08of beetroot
46:08that have really taken on
46:09all those great flavours
46:11that you had in mind,
46:12but because I think
46:13it's too thick,
46:14it didn't cook
46:15in the time you had hoped
46:16and therefore it didn't
46:17take on those flavours,
46:18I think you just didn't quite
46:20do what you wanted to do.
46:24I definitely feel
46:25a little deflated.
46:28I tried to, like,
46:29bend and mould myself
46:31into maybe something
46:31that I thought
46:32the judges were looking for
46:33and it hasn't worked out today.
46:36Last up is Kirstie.
46:38Inspired by an unpleasant
46:39beef burger
46:40on a family holiday,
46:41she's made a beef burger
46:42spiced with paprika
46:43stuffed with gouda cheese
46:45and topped with
46:46Bloody Mary short ribs,
46:48a chilli tomato chutney
46:49and pickled cucumber,
46:51served with shoestring fries,
46:53garlic mayonnaise
46:54and a Bloody Mary cocktail.
46:56Kirstie,
46:57I love the styling of this.
46:59There's something
46:59so macabre about this.
47:01I love the knife
47:02right through the middle of it.
47:09The burger
47:09is so well seasoned
47:11and succulent
47:12and the beef short rib,
47:13I mean,
47:13you put a Bloody Mary,
47:14basically,
47:15into the pressure cooker
47:16and cooked the meat in that.
47:17It's got this great acidity to it,
47:20full of flavour.
47:20The meat is soft,
47:22like,
47:22give me a whole bowl of it.
47:23It's such a delicious
47:25interpretation
47:26of the thing
47:27that you used to hate.
47:28It's really lovely.
47:29Well done.
47:31The burger,
47:31I really was a bit worried
47:33about the quantities
47:34of cheese in the centre
47:36and I think you've got it
47:37just right.
47:37It's not too much cheese
47:38because essentially
47:39you do want to taste the burger.
47:41Your bacon and chilli
47:42and tomato chutney
47:43is really, really nice.
47:44It marries up very well
47:46with the rest of the dish.
47:47You have absolutely shown us
47:49that you really want
47:50to stay in the competition,
47:51so well done.
47:54Your shoestring fries,
47:55they looked apart.
47:56I think they're a bit salty.
47:57There's mayonnaise.
47:57There is so much garlic
47:59that it would stun a vampire
48:00that was still in Transylvania
48:02right now.
48:04But I am ecstatic
48:06about this beef short rib.
48:08This is a great dish.
48:12I feel like I could burst
48:13into tears any second.
48:15I'm super, super happy.
48:18I can't put it into words
48:19but I knew it was
48:19a really good burger.
48:20It was a Bloody Mary burger.
48:25Thank you so much.
48:26You did yourself proud
48:28in convincing
48:29your younger selves
48:31that actually
48:31the ingredients you used to hate
48:33are worth loving.
48:36Go on and take a break
48:37and we're going to have
48:38to have a good chat.
48:43I am absolutely
48:45shattered after that.
48:47You think 90 minutes
48:47is a long time?
48:48It is.
48:49It's just...
48:50Suddenly someone's shouting
48:5110 minutes to go.
48:53It was a really good brief,
48:55Leila.
48:56It helped us get to know
48:57our cooks
48:58a little bit more.
48:59We had such broad dishes.
49:01I tried some things here
49:02that I had never tried before.
49:04They delivered.
49:05So I had a lovely day.
49:06We've got an incredibly
49:07difficult decision to make
49:09but thank you
49:10for that brief.
49:11It's been a pleasure.
49:12Bye guys.
49:13Bye.
49:18That was a brilliant round.
49:20I feel as if I've re-met
49:22all those cooks again
49:23and seen them
49:24in a different light.
49:27I think there was
49:27a cook of the day.
49:30Kirsty.
49:30She listened to what we said
49:32and she came into
49:33this kitchen fighting.
49:34That beef short rib
49:36with the bloody Mary in it.
49:38Absolutely wonderful.
49:40I'm delighted
49:40to give her a place
49:41in Knockout Week.
49:44Someone who didn't
49:45hit the mark today
49:45was Andy.
49:47I didn't like the beetroot.
49:48The cheese wasn't really
49:50setting the world
49:51alight either
49:51and for an hour and a half
49:53he hadn't done
49:54an awful lot of work.
49:56So Andy goes,
49:58OK, so two places left
50:00in Knockout Week.
50:01Who do they go to?
50:03Sean.
50:04That ravioli.
50:05I mean, it was bursting
50:06with flavour.
50:07If I was picky,
50:08I'd say it really
50:09could have done
50:10with a nice emulsified sauce.
50:12But there is no denying
50:13there was great scales
50:13on show.
50:15I found Frankie's
50:16cooking today
50:17really exciting.
50:19Her body,
50:20a whole new way
50:22to eat savoury mints.
50:24But I really,
50:25really enjoyed it.
50:26I think she did
50:26a fantastic job there.
50:28Jade, there were some
50:29really good flavour profiles
50:30on her plate.
50:31I thought a tofu
50:32was pretty good.
50:34There was some
50:34goji berries there.
50:35But the duck,
50:36I found it under seasoned
50:37and that plum
50:38needed so much more love.
50:40I like Jack's
50:41blackberry sauce.
50:42It went with the pigeon
50:44but did it go
50:45with those leeks
50:46with the stilton on top?
50:47I really don't think
50:49it did.
50:49There was definitely
50:50clashes of flavour
50:51on his plate.
50:54I like my dish
50:55but it doesn't really
50:56matter if I think
50:56that I did enough.
50:57It matters what
50:58the judges think.
51:01I'd be devastated
51:02if I went home.
51:03I've done the best
51:03I can do.
51:04There was nothing
51:05more I could have done.
51:06Just want to keep going,
51:07keep going.
51:08It's so addictive in there.
51:10I've got the buzz now
51:11but who knows?
51:12It's down to them.
51:13I would like to have
51:14a place in knockout week
51:16but I've got more
51:18up my sleeve
51:19to show to the judges.
51:28Guys, thank you
51:29for an exhilarating ground.
51:32We asked you to face
51:33your fears,
51:34bring them to the kitchen.
51:36You did that.
51:38But only three of you
51:39can go through
51:40to knockout week
51:41and we have made
51:43a decision.
51:45There was one cook
51:46in particular
51:47that we thought
51:47really pushed themselves
51:50and that is Kirstie.
51:54That Bloody Mary short rib
51:56was outstanding.
51:59Another cook
52:00who really wowed us today
52:02was Sean.
52:05That mushroom ravioli,
52:07it was fantastic.
52:09The third
52:10and final cook
52:12going through
52:12to knockout week
52:14is
52:24Frankie.
52:28Jade,
52:29Andy,
52:30Jack,
52:30we have loved
52:31so much getting
52:32to know you
52:33and your dishes
52:34have been so fantastic.
52:36Thank you very much.
52:42I'm really proud
52:43of what I've achieved.
52:44I didn't come here
52:45to coast through.
52:46I came here
52:47to show
52:48web food combinations
52:49and I think I did it
52:50so I'm quite happy.
52:52I feel very sad
52:54but I look back
52:55on my experience
52:57very fondly.
52:58It just affirms
52:59that I am
53:00a very good cook.
53:02It's probably
53:02the first time
53:02in a long time
53:03where I've really
53:04believed myself
53:05to go and do something
53:05and I love doing it.
53:07but I'm very happy
53:08for the others.
53:11Congratulations,
53:11you're through
53:12to knockout week.
53:16What just happened?
53:19I'm absolutely
53:20on cloud nine.
53:21Just can't even
53:21put it into words.
53:23To think I'm just
53:24a plumber that thought
53:25I could do some
53:25fancy stuff with food
53:26and here I am
53:27in knockout week.
53:28It's, yeah,
53:29what a feeling.
53:29It's amazing.
53:31I can't believe it.
53:32I hope I can find
53:33some more things
53:34up my sleeve
53:34to keep impressing
53:35the judges with.
53:36I think I've got more.
53:37We'll see.
53:42Next time
53:43it's knockout week.
53:44The best 14
53:45from the heats
53:46battle it out
53:47to stay in the competition.
53:49Business time.
53:52The flavours
53:52are superb.
53:54That is heavenly.
53:56Fighting for the chance
53:58to experience
53:58the intense pressure
54:00of a professional kitchen
54:01for the first time.
54:03Need to speed up
54:04on these donuts now.
54:05I've got three tables
54:05waiting, chef.
54:22We'll see you weather.
54:36Chris
54:36We'll see you if you're
Comments