All language subtitles for MasterChef.S21E05.1080p.WEBRiP.x264-DARKFLiX

It's the battle
for the ultimate culinary prize.

Hmm...!

60 of the country's best home
cooks...

I need to stop shaking.

..all with their hearts set...

Not really sure what I'm doing.

Flaming brilliant.

..on the coveted MasterChef trophy.

This is the sort of stuff
that dreams are made of.

That is a cracker of a job.

This is absolutely banging.

Yes!

Each week, 12 extraordinary
amateur talents...

..battle for a place...

Yum, yum, yum.

Ow! Wow, that's hot.

..in the quarterfinal.

I think it's delicious.

This is a revelation.
Congratulations.

But only the best can earn
their passports

to the ultimate cookery showdown.

A British culinary icon is just

about to enter
the MasterChef kitchen.

Are we ready for this?

Concentrate.

I cannot stand it.

I like it. I love it.

21 years of MasterChef

and every year, our expectations
get higher and higher.

Light the stoves, get yourself
a clean apron.

Let's find some talent.

The MasterChef heats continue.

And six more ambitious home cooks

are about to take their shot
at becoming this year's champion.

But at the end of today,

only three will make it through
to this week's quarterfinal.

It feels incredible to be part of
the competition.

You know, I've dreamed of it
for so long.

So for it to finally be here,
it feels unbelievable.

Food means a lot to me.

It's just my safe place
and I love it.

I have no idea how I'm going
to cope with the pressure.

I might laugh, I might cry.

I think on my best day,

I'm certainly in with a shot
of going all the way.

Hello, and a very warm welcome.

This is day one of what could be
an incredible MasterChef journey.

We are very much looking forward
to tasting your food.

This first round we call Basic
to Brilliant.

We want you to take
a basic ingredient -

something you may find

in your shopping basket
every single week -

to absolutely brilliant.

And at the end of this round,

Gregg and I will choose our two
favourite dishes.

The people who have cooked those

will get themselves an apron
and go straight through.

The remaining four will have
to cook again.

Ladies and gentlemen,
you have one hour and 20 minutes.

Let's cook.

MasterChef.
It's everything, you know?

So let's go. Let's do this.

46-year-old teacher Mickael grew
up in the West Indies.

He cooks the dishes of his
Caribbean-French heritage

for his wife and two sons.

I am from a

very traditional
Caribbean family.

I've got seven sisters,

three brothers.

We had big gatherings,
whether at home or by the beach.

So I think I've learnt a lot

and hopefully I'll be able
to showcase it on MasterChef.

Mickael, what's your basic
ingredient, please?

Sweet potato.
When I was young, I didn't like it.

The only way I liked it is
when my mum used to do the dish

I'm going to make today.

So it's a smooth,
silky soup

with the sweet potato,
pumpkin,

pan-fried prawns with the crostini
as well.

What do you do for a living?

I'm a teacher.

I teach French and Spanish.

How do I say good luck in French?

Bonne chance.

How do I say good luck in Spanish?

Buena suerte.

Both of those.

Gracias. Merci.

GREGG LAUGHS

Prawns, sweet potatoes and pumpkin.

All cooked together like
a smooth soup.

He's taking the prawns, roasting
the shells to make a bisque -

a sauce of types - which is going
to flavour his soup.

Not too sweet, not too sharp,
not too chilli hot.

He's got to get that flavour
absolutely right.

A bit of salt.

29-year-old Gabriel from north west
London

learnt to cook with his
Greek-Cypriot grandfather,

who was a chef.

He now cooks world cuisine at home
for his wife.

My cooking style, I try not
to put myself in one bracket.

I try to make

as many different cuisines
as possible.

Just need to stay calm.

Nice, deep breaths and focus on
the task at hand.

Gabriel, good to meet you.

What's your basic ingredient, please?

Corn.

I think there's nothing
better than corn on the cob.

What's your dish today?

Corn tortillas, which I'm going to
make from scratch.

A little bit of grilled beef
with corn salsa, avocado puree.

And then I'm going to
do corn ribs on the side.

What do you do for a living?

I'm a personal trainer.

What part does food play
in your life?

I'm careful 60% of the time,
but I love eating good food.

Today I'm giving you
a bit of healthy but tasty.

Gabriel's using corn
in three different ways.

He's making tacos,
so he's using cornflour.

He's making a corn salsa,
and then he's making corn ribs -

cutting it into four pieces

and frying it so it goes nice
and crispy.

He's using bavette beef inside
the taco.

He needs to cook it
so it's slightly pink.

If he cooks it too much, it's going
to go very, very dry.

30 minutes gone, guys.

Half an hour gone.

Financial management consultant Fay
was born in Tunisia.

She loves creating
the dishes of her heritage,

fused with flavours
from her time living in Asia.

I started messing around
with my grandma's spices

when I was about,

like, three years old
or something.

I'm looking to showcase Tunisian
flavours.

Nothing is going to be traditional
the way my grandma makes it,

just because that's...that's me.

What's your basic ingredient?

Chicken.

My dish is inspired by
a Tunisian classic called jelbana,

which is a pea stew.

So I'm going to put
the peas and the artichokes

inside the chicken
and stuff them into ballotines,

and you're going to have
a little bit of Asian flavours

in the jus
with some fresh turmeric,

coconut and soy.

This dish... Yeah. ..just defies
geography.

Yeah, and that's probably

the best way to summarise me
and my life.

It's me on a plate, really.

Fay's making a chicken ballotine.

The chicken needs to be lovely
and soft.

The stuffing inside -
peas, globe artichokes,

which are quite sharp.

She's doing crispy chicken skin,

Jerusalem artichokes served
with soy sauce,

and then we've got a chicken
sauce flavoured with turmeric.

This is fascinating.

Can she make
all these flavours work?

50-year-old advanced podiatrist Emily

lives in Port Talbot in Wales

and enjoys cooking her
own childhood favourites

for her three kids.

A lot of my influences

come from Ireland and
Irish food.

I'm classical, probably.

And sometimes you don't

have to do very much and just let
the ingredients sing.

You just magic
that flavour out of them.

Emily, you're the only one
in the room doing a pudding.

Is that good or bad? I don't know.

Depends how good the pudding is.

This is going to be like a hug
in a pudding.

What's your basic ingredient,
please, Emily?

Bread. So I'm doing bread
and butter pudding.

Brown bread ice cream.

I'm doing a caramel whiskey sauce.

And I'm going to do a fuchsia -

edible flower from West Cork -
cream with it.

Is that where you're from?
Yeah. West Cork.

The best ingredients,
best people, best pubs.

Yeah. I am totally
in love with Irish food.

I'm hoping when you eat it,
you'll feel that as well.

Emily's making a bread
and butter pudding with raisins

she's soaked in Irish whiskey.

Crispy across the top,

and then a lovely
soft custard sitting underneath.

Undercooked and it could be like
a milkshake.

Overcooked it could be like
scrambled eggs.

We've got a whiskey
and caramel sauce.

That's great.

And then we've also got an apple
and blackberry compote.

Brown bread ice cream,
soft brown sugar,

brown bread, into a flavour
of vanilla ice cream and then churn.

There's lots of skill on show here
if she can make this work.

Staffordshire-born Peter
has been cooking for 20 years.

He dreams of starting his own
street food business

and touring
the UK festival circuit.

Cooking - I'm pretty much
self-taught, most of it.

I take a lot of inspiration
from what my mum used to cook.

People have told me
before that really,

you should try something
like this.

So I'm going to give it a go
and just see if I'm hopefully

as good as I think I am.

Peter, you've got some lovely
ingredients here.

What's your basic ingredient, please?

Rice.

Just dead versatile.
You can make it luxurious,

comfort food, whatever you want.

And hopefully we're going

to be erring on
the side of luxurious with this one.

What is your dish, please?

Porcini risotto.

Some wild mushrooms served
with pan-fried pigeon breast.

A champion - game.
We don't use enough of it.

It's fantastic produce.

What do you do for a living,
if you don't mind me asking?

I'm a floor fitter.

How are your knees?

Broken.

Any similarities between
laying floors and cooking?

Erm, no.

Peter's rice dish is going to be
a risotto.

And he's making
a stock using wood pigeon

and some porcini - dried mushrooms.

That rice needs to be cooked
all the way through.

It can't be too hard,
and it can't be falling apart.

And then we've got pan-fried wood
pigeon breast.

He needs to cook that all
the way through,

but still have a little
river of pink running through it.

39-year-old Nick hails from Essex.

When he's not watching

all things football,

he cooks elaborate dishes

with his wife and two sons.

It's going to be
so different

having other people
taste my food rather

than just my family
or friends.

They're all quite nice to me
about my food,

so I've got to get used
to people maybe critiquing

it slightly more than they do.

Nick's ingredient of choice
is mushrooms,

and he's using them
in five different ways.

He's making mushroom Wellington
by making a mushroom pate,

which needs to be nice and dry.

We want that puff pastry to be
golden

and cooked all the way around
the outside.

He's doing a mushroom
and Stilton bon bon,

crispy outside, salty Stilton
all the way through.

Mushroom crumb, mushroom sauce
with red wine, using porcini.

And then he's also doing
pickled oyster mushrooms.

There's a lot going on
the plate here,

and I hope it actually delivers
in flavour.

What do you do, Nick?

I'm a personal carer

for young adults
with severe learning difficulties.

Are you? Yeah.

It's an amazing job to do.

I feel very lucky to try
and help them just...and push them

as well and challenge them,
not just accept that that's it.

Are you a family man, Nick?

Yep. Yeah. Wife and two children.

Yeah, I got my card from my eldest
with his MasterChef good luck.

That's brilliant.

Nick, I wish you the best of luck.

You're a big man with
an even bigger heart.

Thank you muchly. Good luck, mate.

Appreciate it. Thank you.

You've got eight minutes, everybody.

Just eight minutes.

Conscious of time.
We will get everything on the plate.

I'm just worried the mushroom
Wellington's

not going to be cooked.

What will be, will be.

Praying for ice cream at the moment.

You've got a minute left.

You have just one minute left,
please.

I said stop!

Whoa!

Mickael, if you would, please.

Language teacher Mickael has made
a French-Caribbean

soup with his basic ingredient
of sweet potato, with pumpkin,

prawn stock, tiger prawns
and a crostini.

Love the colour.
It's like a Caribbean sunrise.

You've got a lovely, sweet,

velvety smooth soup here flavoured
with sweet potato.

A little bit of that pumpkin which
is slightly nutty,

but it needs some more bits.

Loads more prawns, probably chopped
up, and then crostini -

a big pile of them on the side.

There's quite a bit of garlic
in there,

and then you pick up the sweetness
of, almost like a prawn bisque.

I wouldn't mind some more prawns.

However, I think that's
a really attractive dish

and I am really enjoying
the flavours there, Mickael.

I should have maybe served

a bit more crostini on the side
and maybe put more prawns,

but they liked the flavours in there
so I think it could have been worse.

Personal trainer Gabriel's Basic
to Brilliant ingredient is corn.

He's served seared steak

in a corn tortilla taco with
a corn salsa,

avocado puree, and a side
of paprika-spiced corn ribs.

That taco...

There's a lot of garlic on
that beef.

The beef is tender.

I love these ribs of corn. Naturally
sweet.

You've got, like, a smoky paprika on
there and chilli.

I think your dish is too small,

but I think your flavours
are absolutely fantastic.

I'm not quite as enamoured with
the taco as Gregg is.

Corn salsa could be roasted
a little bit more, so it goes nutty.

You definitely need
more avocado on top of that taco,

but your corn ribs are fab.

I'd rather the comments be

that it wasn't enough rather than
the flavour wasn't there.

So I'm happy with the flavour
and I've just got to try and put

a bit more food on the plate.

Hello.

Financial management
consultant Fay chose

to showcase chicken with

a ballotine stuffed with peas
and artichoke,

flavoured with soy and turmeric,
served with pea puree,

Jerusalem artichokes in soy,
crispy chicken skin,

and a chicken,
coconut and turmeric jus.

You have a really nicely made
ballotine.

Wrapped around there is this lovely
pea mixture which is really vibrant

with artichokes and
a little bit of sharpness as well.

Amazing buttery rich turmeric
smoky chicken sauce.

Lots of technique on show.

Thank you.

Crispy chicken skin.

That puree is really herby.

I think this is quite extraordinary.

Yeah, I'm very happy with
the comments.

Getting an apron the first
round would be just amazing.

Like, I feel like I would jump.

Floor fitter Peter
has served his basic ingredient

of rice in a porcini
mushroom risotto

with wild mushrooms topped
with pan-fried pigeon breast.

I really like that mushroom risotto,

with the little bits of thyme
running through to give it

that sort of highlight of almost
a comforting roast dinner flavour.

But it's all a little bit too dry.

The pigeon breast I would have
slightly rarer, but good flavours.

Good understanding,
making your own stock,

I think you prepared
the mushrooms nicely as well.

It's definitely high pressure,
the first experience,

but I've enjoyed it.

Take those comments on board

and just keep trying
to improve.

Personal carer Nick
has cooked his basic ingredient

of mushrooms inside
a Wellington

with a mushroom
and Stilton bon bon,

asparagus, asparagus puree,

pickled oyster mushrooms,

asparagus and porcini crumb,

served with a red wine and porcini
sauce.

You've done mushrooms
in five different ways.

I think that's really clever, Nick.

Your mushroom Wellington -

crispy puff pastry around
the outside.

Slightly nutty.

The bon bon's salty with Stilton,

crispy all the way around
the outside.

Your porcini and red wine sauce -

I like the flavour of the porcini
in there

and the sweetness of
the red wine.

Your asparagus puree - clearly get
the flavour of asparagus.

That's great.

Your crumb is really addictive.

There's a sweetness in there
as well.

Peppery mushrooms.

The nuttiness plays
in the Wellington.

It plays on your crumb.

There's a good technique here.

It was a brilliant experience.

Not too bad with the feedback.

So if I got an apron

it would just do so much
for me personally,

my self-esteem.

Advanced podiatrist Emily has made
a bread and butter pudding

to highlight her basic ingredient
of bread,

with brown bread ice cream,
blackberry and apple compote,

whipped cream with fuchsia flowers,

and a salted caramel
and whiskey sauce.

Emily, your bread
and butter pudding is great.

Lovely, rich custard in the bottom,
the crispiness across the top.

And those raisins sweet with whiskey
as well.

But I'm finding the whole thing is
very, very sweet.

The only respite I've got is

the sharpness of the blackberry
and apple.

I don't think you've got
the presentation just right,

but your use of the bread
in the ice cream is

absolutely lovely because it gives
a little chew.

I love the whiskey in your sauce,

but you haven't taken
the sugar

far enough to make it dark.

I was aware of the caramel
sauce not being quite caramelised,

so, yeah, a bit disappointed about
that.

That was a really cracking opening
round, guys.

We've got two favourites
and those two people are getting

an apron and going straight through
to the next round.

First person getting an apron is...

..Fay.

Congratulations. Thank you.

Our second contestant getting
an apron is...

..Nick.

Fay, Nick, get your aprons.

Very well deserved.

Well done, you two.

Thank you so much.

Congrats!

Well done. Amazing. Well done.

I'm so happy. This is the best day
ever.

Yay!

Oh, it's incredible.
I feel so amazing.

My children, they won't be able
to believe it.

There is absolutely no reason right
now to be disappointed.

You have a job to do.

Four cooks here.
Only two aprons.

Only two of you will be going through
to the next round.

This we call the Mystery Box round.

In front of you there is a box.

And inside that box there
are three common ingredients.

Please reveal your ingredients.

Chicken livers,

parsnips,

and strawberries.

We want you to create

for us two portions
of a dish using

one, two or three of those
ingredients

alongside anything you like from
the larder over there.

Whatever ingredients you choose
from your Mystery Box

need to be the star of the show.

You will have just 45
minutes to cook the dish.

Let's cook.

There's a lot to choose from.

Just trying to keep your mind
focused

on just a few things, I think.

A mystery box. They've got to think
on their feet.

I hope they plan.

Because without a plan,
this is not going to work.

The mind's gone a bit blank.

I've got a plan. Yeah.

I think we're going to be OK.

You've got three very
versatile ingredients there.

And I right now am really excited
to see what we're going to get.

Mickael, what ingredient have you
chosen?

I'm using the strawberries.
It's a bit risky.

I'm going to make a souffle.

A souffle!

I have to find a way to incorporate
the strawberries in there.

I'm still thinking about that.

You've got to find a way
of making those strawberries

the star of the show. Yes, yes.

Mickael is making a souffle.

And that is really skilful.

It seems to me he's doing a vanilla
souffle

with strawberries
going across the top.

What I don't understand is,
why he's not adding

strawberry coulis to that mixture

and making it into
a strawberry souffle.

15 minutes, guys.

You've got 30 minutes left, please.

Peter, you've got three ingredients
under that box.

Which ones have you chosen?

So I've gone with the parsnip.

I'm going to do a parsnip
lightly curried soup.

And then I'm thinking, with
the pistachios,

a bit of crunch on
the top to give it a bit of texture.

Fantastic.

You want one of those aprons?

Yeah, I do, very much.

We need one of those aprons.

A great parsnip soup
should be not too thick,

not too sweet,
right balance of spice,

a little bit of chilli heat.

But is it enough?
Does it show enough skill?

I'd like to see something else,
as well as that.

What about a flatbread?

What else have you got
that can show us some cookery skill?

Gabriel, what did you learn from
the last round?

I learnt
that I've got to give you more food.

What ingredient did you choose?

I chose strawberries, so I'm going
to do strawberry cheesecake,

I'm going to do some
macerated strawberries on top,

with a little bit of mint.

And then, if I've got time,
I might do, like,

a little strawberry syrup on top
as well.

What's the secret to
a great cheesecake?

Creamy cream cheese, lots of sugar,

making sure it's sweet,

and then making that topping sing.

I love strawberry cheesecake,

but it's not the most challenging
dish in the world,

so it's got to be
a beautiful cheesecake.

How many different ways
can he prepare those strawberries?

Macerated, compote, syrup, sauce?

What are we going to get?

You have 15 minutes left, everybody.

Emily, how are you feeling
about this round?

Ooh!

Um, it's kind of...

Well, it's mad, but exciting.

What ingredient did you choose?

The liver.

Ooh!

I'm going to pan-fry those livers
very quickly.

I'm going to do a colcannon cabbage
and spuds, mashed with brandy sauce.

How much do you want an apron,
Emily?

I want this apron more than anything
in the world.

My kids would kill me.

A big concern for me is

the chicken livers need to be cooked
all the way through,

but you don't want them rubbery
in the centre.

She's promising us colcannon.

Buttery, peppery mashed potato
with the cabbage added.

Unfortunately, she's picked
the cavolo nero,

which we know has a real
rubbery texture.

She's still got the stalk in it,

and right now she's only fried it
in the pan.

You have five minutes.

Just five minutes, please.

Two and a half minutes, everybody.
Two and a half minutes.

Gabriel, get that on
the plate right now.

You are living on borrowed time.

That's it, your time's up! Stop!
Everybody stop!

Tough job, man. Tough job. Oof!

NARRATOR: Peter used parsnips to make
a curried parsnip soup,

topped with sauteed mushrooms
and crushed pistachios.

I love the sweetness of
the parsnips.

You've cooked them down till soft.

But you've left them a little thick.

I like the mushrooms. They're salty,

and that contrasts nicely with
the sweetness.

Yeah, there's that world
between puree and soup,

and it's puree rather
than being soup.

But I really like the way you've
spiced it.

Across the top, the pistachio nuts -
I get that sort of lovely flavour

almost of the Middle East
with all that spicing.

I feel as though you could have
done something else with it,

whether it be crisps - or flatbread
would have been fantastic.

That was a tough one.

Maybe I should have called it
a puree, not a soup, but,

yeah, no, I'm happy.

Let's see what happens next.

Emily chose chicken livers
from the mystery box.

She's pan-fried them and served them

with cavolo nero colcannon, balsamic
red onions, roasted asparagus,

and a bacon,
mushroom and brandy sauce.

Most of my chicken livers are
cooked really well.

There's one slightly under.

That mashed potato -
so much butter.

It's absolutely delicious.

But I've got hardly any cavolo nero.

It's definitely chewy.

You've got the stem of
the cavolo nero in there as well.

It's, like, really, really rubbery.

The red onions are going slightly
bitter because you've charred them.

Bits of salty pork
and mushrooms to make your sauce -

that's good.

But you've also given me
inflatable asparagus...

..and somehow somebody's
let the air out of it all.

It's cooked so much
that it's no longer asparagus.

I'm feeling a bit deflated,
actually.

I'd love to have the time back again

and would do some parts of it
totally different, yes.

Mickael chose strawberries,

and has cooked a vanilla souffle
served with a strawberry coulis.

You made a souffle,
but it's a vanilla souffle.

Maybe just chopped up strawberries
in the bottom of the dish,

a little bit of strawberry coulis
running through the actual mix

to make your souffle.

It's quite an eggy pudding.

It's not very sweet.

It is more like a Yorkshire pudding
in flavour.

It's not really a souffle mix.

It's like a light batter mix.

And it's not particularly sweetened.

Your strawberry coulis,
on the other hand, is lovely.

That is sweet and mildly sharp.

I'm not happy with what I did,

because I should have incorporated

the strawberries
in the souffle itself.

I had the components there.

I just had to...put them together.

Gabriel has made
a vanilla cheesecake,

topped with his chosen ingredient
of strawberries,

a strawberry and mint compote,
a strawberry cream, biscuit crumb,

and a strawberry liqueur syrup.

You've got the biscuit base
that is buttery.

You've put a little bit of salt
in there as well to give it contrast.

You've got the tang of the cheese.

There's a load
of vanilla running through it.

You can see the flecks.

It tastes all right, mate.

We have a light,

fluffy strawberry cream here
with a strawberry liqueur.

That's good. We have the really

quite rich strawberry compote
across the top,

with a little
bit of mint running through it.

And then we've got a really thick,
sticky,

sweet strawberry syrup here.

You've definitely displayed
the strawberry.

GABRIEL SIGHS
Heart rate is going a little bit,

but I'm feeling good.

The competition is tough.

I hope I've done enough
for a MasterChef apron,

but it's up to John and Gregg now.

John, that was nervy.

Who do we think has got

what it takes to go further
in the competition?

Two of them are going to join
Nick and Fay in the next round,

and two of them are going home.

From those, I'd pick Gabriel
as the cook of the round.

Gabriel wanted to show off
the strawberry.

He did three different ways.

It wasn't the prettiest dish,
but it tasted good.

Gabriel's got himself an apron.

Wow, OK, good.

We have an ambitious cook in Emily.

She's pushing herself really hard.

Emily picked the chicken livers.

I had one underdone.

The mashed potato for the colcannon
she made was delicious.

But the cavolo nero in
the colcannon needed more cooking.

And then two bits of
overcooked asparagus down the side.

I think the pressure of the
competition got to Mickael today.

He didn't really know
what to do with the strawberries,

and that's the whole point of
the challenge.

The souffle wasn't fantastic, sadly.

Peter's got a really good palate,

and he dares to be
a little bit different.

He didn't do a plain parsnip soup,
he did a curried parsnip soup.

I thought
the soup was slightly too thick,

but he did flavour it well.

We have got a decision here.

Who do you think's got
that little spark,

that little something extra?

I'd like to think I've done enough.

I have done my best,

and I don't think I've let myself
down at all.

It's in the lap of the gods now.

If my journey were to end today,
I would feel sad.

Obviously,
you don't come to go that early.

I would do anything to have
an apron and bring it home.

It would be amazing.

The standard is extremely high,
so we'll see.

Well done, the four of you.

You just learned how tough

and nerve-racking
MasterChef really can be.

We have made a decision.

The first person taking an apron

and joining Nick and Fay
in the next round is...

..Gabriel.

Congratulations.

Mickael, Peter and Emily,
we have just one more apron to give.

The second person getting
their apron is...

..Peter.

Emily, Mickael, thank you very much.
Fantastic day.

Thank you.

The positives I'm going
to take away -

you can do brave things in life,

and it shouldn't ever stop you
from trying.

I've learnt a lot
in the competition.

I still have a lot of work to do.

I will definitely continue cooking,

but I will need a bit of
a break first, though.

Well done, mate.

Good job.

Peter, Gabriel, come
and collect your aprons, please.

Congratulations.

I've loved every second of it.

It's been stressful,

but now that I've got an apron,
it feels like I'm ready to go.

I feel proud. It's been a tough day.

Very much out of my comfort zone.

But this is... This is great.
I'm really pleased.

We are now ultimately looking
for MasterChef quarterfinalists.

You're going
to be serving your food today,

not just to us, but to special guests
in the dining room.

Winner from 2007 Steven Wallis,

semifinalist from 2018 Nisha Parmar,

and champion of 2020 Thomas Frake.

Two courses - one hour, 15 minutes.

And there
are just three quarterfinal places.

That does mean, at the end of this,
one of you will be going home.

Let's cook.

Getting an apron has definitely made
me more determined

to show what I can do.

It's going to be a big challenge to
prove that I'm worthy of it.

Nick, two courses
for our esteemed guests.

What are you going to cook for us?

For starter, I'm going
to make paprika popcorn chowder

with fondant potatoes
and charred baby corn.

Why popcorn chowder?

I just wanted to add a little bit of
a fun element to it

and add some texture to it, as well.

And the main course?

A pork tenderloin with crackling,

black pudding crumb,
a celeriac puree.

Pork is one of my favourite things
to eat,

and I think the crackling is usually
the best bit.

Sweetcorn chowder - a soup.

Not too thick, not too thin.

Within the bowl we're going to have
little fondant potatoes,

bits of chorizo around the outside,
and some chive oil.

This popcorn is the little twist -
with a little bit of smoky paprika.

I'm loving the sound of that.

Oh, we got pork and crackling, John!

Pork tenderloin -
there's very little fat on that.

I don't mind a hint of pink,

but it can't go grey and dry.

Crackling -
will he get it properly crackly?

With that we've got
a celeriac puree,

lovely woody, nutty veg,
black pudding crumb,

some honey carrots
and an apple cider sauce.

Has Nick actually got time
to complete all of these things?

I do hope so.

Just like cooking at home.

I've usually got Gregg and John
on the TV,

and a pint of beer,
so it's a bit more calmer than this.

What inspired my main course
is my student days,

because I lived in China -
I went to university there -

and I used to make my mum's recipes
with Chinese ingredients,

so I can't wait to share
that more with them.

What are you making, please, Fay?

A Tunisian-Chinese
fusion main course.

Cod and mackerel,

Tunisian pickled peppers,
with spicy fish stew,

and then Chinese tofu
and morning glory.

What do you want our guests to think
of you as a cook?

I want them to go and try it
and say,

"Oh, I've never had something
like this before."

For the first course, she's doing
the flavours of Tunisia

in what she calls
a stew using harissa.

She's then going to flavour this
with Chinese bean paste.

I'd like the mackerel with
that skin crispy

and that cod cooked all
the way through, so it's not chewy.

We've got morning glory on there
as well -

really nice Chinese
crunchy vegetable.

And we've also got some tofu
that she's going to flavour as well.

There are things like capers
and pickled chillies.

We've never had
anything like this before,

so I'm really excited about it.

Dessert is an orange cake
made with some almond flour.

It should have so much orange juice
through it that it almost feels wet,

but still firm.

That's going to be served with

the custard flavoured with cardamom
and star anise.

Be careful with those
two big spices.

Don't overpower it.

A caramel sauce,

then we've got some oranges cooked
with orange juice and pastis.

A really strong aniseed flavour.

Lovely idea.

I think I've got
a lot to prove going forward.

I've really got to strive now

and take it up not just one level -
I think we've got to go further.

Peter, two courses -
what are you going to cook for us?

Pan-fried loin of venison,
pommes puree,

crushed peas with rosemary,
and a red wine and port jus

with a little
blackberry running through it.

Dessert is apple
and blackberry crumble with custard.

Why are you looking at me?
You're looking at me...

Why'd you look at me and raise
your eyebrows when you said that?

Because you thought I might like it?

I'm hoping so.

Peter's two courses are very,
very classic.

Loin of venison,
which he's just going to pan-fry,

hopefully nice and dark
on the outside.

And then a nice river
of pink running through the middle.

Not jelly-like in the centre.

We want mashed potato
that's nice and smooth,

seasoned really, really well.

He's making sauce with port.

Then he'll reduce it so it's thick
and sticky.

He's adding blackberries to
that as well.

I think that's lovely.

Dessert of apple and blackberry
crumble, served with custard.

We've all had them before.

Your custard has got
to be completely lump-free.

Plenty of vanilla
in there as well, please.

And I would like the ratio between
fruit and crumble just right.

It feels very surreal cooking
for past finalists of MasterChef.

They've been
in our shoes before,

so they know the pressure.

I just need to stay calm today,

and just make sure that
I let the food do the talking.

My starter is going
to be grilled peaches,

stracciatella - a very creamy
cheese - rocket, Parma ham on top.

And then my main course, I'm going
to make my own tagliatelle

with a pea and broccoli pesto,
guanciale,

which is the meat inside
the pig cheek,

and then that's got a mint oil.

Why the Italian inspiration?

I spent a lot of time
in Italy with my wife last summer.

We went to Sicily and Puglia.

I think Italian cooking,

they take simple ingredients
and they elevate it.

So that's what I've gone for today.

Gabriel's got
a peach that he's going to cook.

I'm hoping he's going to

get some brown stripes
across that peach.

That'll be attractive.

He's serving
that with crispy Parma ham,

really quite stringy cheese.

There are some lovely ingredients,

and if he presents that right,
you've got some glorious colours.

His main course,
he's making his own tagliatelle.

He's got to make
the pasta perfectly.

It's going to be cooked for a matter
of minutes because it's fresh pasta,

and he's making a pesto
from broccoli and peas.

He's going to put pine nuts
into it as well,

give it a bit of oil,

and hopefully quite a liberal amount
of Parmesan cheese to make it salty.

30 minutes. Got half an hour gone,
Nick, yeah?

Yeah.

It's always good coming back to the
MasterChef dining room.

Since winning MasterChef,

I've opened a pub doing good
classic, great British food.

I'm excited for lunch
because every single year,

there's something new,
something different.

Quite often we do get
some incredible stand-out dishes.

I think definitely this is one of
the hardest rounds.

It's two courses in a ridiculously
short amount of time.

Food for me is so sort of
deep and emotional,

so I hope some new food memories
are created for me.

It's 17, 18 years since I won.

Steven.

It's such an honour
to come back every year and judge.

I want to see who's cooking
with their heart.

You know, who's cooking from
a place of love?

Just do not over-experiment
at this round - period.

Cheers, all. Cheers. Lovely to see
you. Great to see you, Thomas.

I'm very hungry.

Right, young Nick, you've got
about four minutes, my friend.

Okey doke.

So, we're kicking things off with
Nick's popcorn chowder.

Those mini fondant potatoes
in there,

hopefully they're lovely and buttery
and soft.

So, in a normal chowder,

you'd want it to be quite silky
and comforting and velvety.

JOHN: That looks lovely,
that chowder.

Thank you.

NISHA: Hopefully the popcorn
gives it that texture.

I'm quite interested to see how
that is intertwined in this.

Look at those colours, Nick!

They're beautiful, mate!

Hi there.

There we go. Thank you.

OK, so, for you,

I've made a sweetcorn chowder
with spicy chorizo,

charred corn,
mini fondant potatoes,

paprika popcorn.

Thank you. Thank you.

Thank you.
It looks beautiful. Thank you.

It smells great. Yes.

There's some really beautiful
fragrance coming off this dish.

Mm.

The fondant potatoes were buttery
and soft, corn was tender.

the veloute was very smooth.

Delicious.

It's actually really comforting.
It's really beautiful.

It's silky.

I like that textural element of
the popcorn.

I could feel some sort of
paprika on there.

I think it was a beautiful dish.

It's a well-made chowder, John.

It's thick and it's smooth
and it's slightly sweet.

The smoky hot paprika through it
as well.

I think it's really,
really well made.

I love the flavour of that buttery,
salty potato.

And I quite like the popcorn in
the soup.

It's a texture, like a crouton.

Nick. Yeah.

You've got 15 minutes
on your next course. OK.

Pork cooked the way you want it.
Nice. Lovely. Pink tinge.

NISHA: We want
that pork tenderloin to be so juicy,

the celeriac puree
to be extremely velvety-like.

JOHN: Crumb, crackling, sauce.

NISHA: We want
that pork scratching to be crunchy.

These are all classic pairings.

I just think there's a lot going on.

Thank you, guys. Well done, you.

Hello again. Hello. Hi!

For you,
I've made a pork tenderloin

with a celeriac puree,
black pudding,

pork scratching
and a cider apple sauce.

Oh, and some honey carrots as well -
sorry. Amazing.

Enjoy, guys. Thank you.

I feel proud that I've done it.

I'm happy with what's on the plate.

And it was a privilege to cook
for the ex-contestants.

The pork - just about pink,

but I think it probably needed
a good basting and some butter.

It's such a refined,
pretty looking plate.

The carrots, while so beautiful,
sadly,

they are quite undercooked.

I think the star of the show - that
lovely crackling was so crunchy.

And I really wanted to break
a tooth on it.

NISHA CHUCKLES

You know, to make the point,
because it was so good.

That pork is lovely and tender.

The celeriac puree -
nice and smooth,

and the flavour of nutty celeriac,
that's great.

I'm loving that cider sauce.

It's reduced and sticky,

and there's plenty of butter
in there.

I like this.

You've got ten minutes, Fay.

Ten minutes on your first course.

Yes.

Fay's cooking us a cod and mackerel
with Chinese morning glory,

silken tofu and Tunisian
and Hunanese sauces.

I'm really excited about this.

JOHN: What else to go on the plate
now, after the mackerel?

Brunoise on top.

So, made of both chillies
and peppers.

So this is kind of like
the Chinese touch,

and then the sauce is
the Tunisian one.

THOMAS: Very interesting
to see how she marries

two very spicy cuisines,

and brings them into something
that works and stands up on its own.

So much good food!

Thanks, Fay. Look out! Thank you!
FAY CHUCKLES

Hi! Hiya!

THOMAS: Thank you very much.
That looks so colourful.

Lovely. Thank you.

FAY: On the main plate,
you've got morning glory,

mackerel and a cod topped
with a brunoise,

which is pickled chillies and
peppers topped with fried capers.

The sauce
is Tunisian spicy fish stew,

and it's served with a side

of tofu seasoned
with Tunisian harissa.

Enjoy! Thank you. Thank you.

THOMAS: Wow.

This smells incredible and looks
so appetising.

I cannot wait to get
stuck into this.

The fish is beautifully cooked.

That Chinese sauce is punchy.

It's got so much soul in there.

This has made me quite emotional.

I can really see her personality,
her heritage come through.

The side dish with the tofu -
the depth of flavour in that sauce!

It's just an inspired plate of food.

Fay has really melded

two actually quite very distinctive
cultures together.

I actually think this is one of
the most exciting plates

of food I've ever had
in all the years of judging.

It's the sauces I'm loving.

And the pickles that she's put
over the top -

a little bit of heat,
but a lot of sharpness.

I think these flavours are lovely.

Interesting fusion.
A huge amount of work here.

Fascinating dish.

Done.

You've got about 15 minutes
for your cake. Yes.

Fay is making us orange cake
with custard.

This sounds delectable.
It sounds so good.

We need to start serving, please.
Thank you. Ooh! Ooh!

Everything is done.

I just need to put it all together.
Come on, then.

Well, that's part of plating. Yes.
FAY CHUCKLES

Very nice.

Hopefully,
this is a lovely, rich, warm,

heady, floral cake.

Right, what's next?
FAY: The orange.

CUTLERY CLATTERS

Oopsie!

THOMAS: The caramel sauce -
very sweet.

Very well done.

And the olive oil
to hopefully bring it all together.

Well done, you. Well done, you.
Thank you.

I'm looking forward to eating that.

Hi again. Hi.

There we go. Lovely.

So, I've cooked for you
an orange cake

with a custard that was flavoured
with star anise and cardamom.

I have poached the orange in pastis
and some orange juice.

Served with
a side of a sesame tuile,

caramel and
a little bit of olive oil.

I hope you like it.
Enjoy. Thank you.

Thank you so much.

FAY EXHALES, CHUCKLES

I don't think I have any regrets,
to be honest.

I'm very happy and very proud of

the plate of food I put
in front of everybody.

I think I've done what I had in
mind, and what I wanted to present.

THOMAS: That cake was so moist,
so floral, almost,

with that orange, loads of custard,

and even that olive oil added
just another little depth

to that dish that was inspired.

She's got a caramel sauce
to bring that sweetness.

It's really fragrant.
This girl can cook.

I absolutely love that.

This is a sort of comforting,
mellow portrait of citrus.

And I'm...
I'm in love with this food.

The cake is lovely and soft and
spongy. I like the tuile.

A little bit of nutty sesame.

I think that tastes good.

I'm enjoying it.

Four minutes please, Peter. OK.

So, Peter is giving us pan-fried
loin of venison.

I absolutely love venison.

Happy?

They could do with being in a pan
just for a couple of minutes.

Needs to be well seared on
the outside,

nice and pink in the centre.

I'm admiring his confidence.

It reads really simple.

Peas and sauce.

Ooh, nice colour.
You kept good colour on that.

Well done.

The thing with simplicity
is that you've got nowhere to hide,

so it needs to stack up.

Go on, Peter. Well done.

Hello, guys.

Thanks very much.

Today I've done you a
loin of venison with a pommes puree,

crushed pea with garlic
and rosemary,

and a port and red wine jus
with some blackberry. Thank you.

STEVEN: It looks great.
Your apron looks good, too.

THEY ALL LAUGH

My venison,
as much as I like it pink,

is kind of raw in the middle
rather than rare, I'd say.

I'm loving the use
of blackberry and port in the sauce.

The berry flavours really work.

I especially like those peas -
the rosemary running through there.

Slightly rare on the venison,

but overall it's been
really nicely done.

It's classic British country fare.

The sauce could do with
a little bit more thickening up,

but you can clearly get the port
in there.

My concern for Peter right now is
that some of the venison that went

in the dining room looked
a lot rarer than ours.

So, custard and crumble - 15 minutes.
You got this, brother?

I think so.

So, Peter's dessert is

a blackberry
and apple crumble with custard.

The crumble's got to be perfectly
caramelised and buttery.

Blackberries and apples -
not overcooked.

You OK? You happy? Yeah.

Did you want them more full up?

Yeah, I probably did, really,
but the flavours will be there.

And that custard has got
to be perfectly smooth

and heady with vanilla.

So, basically, this needs to be
the world's best crumble

if this is going to be, you know,
worthy to be on this table.

Go on, Peter. Well done.

It's all broken down, and it's taken
the roof with it. Yeah.

All right, guys.

So, for dessert, you've got apple
and blackberry crumble with custard.

STEVEN: Thank you.
Thank you so much.

PETER: Thank you.

I feel like I've only got half
a crumble in the bowl.

It looks like the tide's gone out.

Relieved it's done. I'm exhausted.

That's a task -
task and a half.

But I got it done.

The tartness is nice on there,
but the crumble, sadly, for me,

is quite raw-tasting.

I'm just crunching on
granulated sugar.

I don't like that feeling.

There isn't enough fruit
and there isn't enough crumble.

The custard is a bit floury.

It's a bit overly sweet.

I don't know if he's done enough to,
you know, wow us.

Sharp filling.

He has got a toasty top.

However, that sunken roof is not
a good look.

That deserves to look better.

This is proof
that going classic can be dangerous.

It's a shame it doesn't look right.

Gabriel's starter is grilled peaches
with stracciatella di bufala,

Parma ham, rocket.

That is yummy.

This is like an essay
in classic Italian starters.

It's very simple. It's about
the textural flavour contrasts.

Love the colours.
Absolutely love the colours.

Beautiful ingredients.

And I hope they are just treated
with the utmost respect and care.

I'm ready to go. Well done.

Colours of summer. Get you!

Hello. Hi. How are you?

Really good. Good. How are you?

Very well, thank you.

So, I have served for you,
stracciatella di bufala,

grilled peaches,
grilled Parma ham on there as well.

You've got a little rocket salad,

and then there's
a little crisp bread.

Enjoy. Thank you. Thank you.

The peaches are grilled nicely.

They've got a lovely, almost
buttery texture and taste to them.

They are very nice.

That stracciatella just works
so lovely with those peaches,

and the Parma ham and
the pepperiness of the rocket.

These little crisp breads are nice.

They do have a little
bit of herbs running through there.

This is
a really voluptuous plate of food.

It's really unctuous and creamy,

and it's really
a sort of homage to Italian produce.

You've got a juicy, sweet peach,
you've got the creamy cheese,

salty ham.

Then the sharpness
of balsamic vinegar

and the pepperiness of the rocket.

It's a tasty dish.

Yay! OK, my friend? Good.
15 minutes till the pasta goes.

Yep.

So, I'm expecting this tagliatelle
to be wonderfully thin,

not cooked so much so it's stodgy
and all congealed.

We've got the
pea and broccoli pesto,

which is wonderful
with the tagliatelle.

Guanciale for a bit of saltiness.

Oh!

LAUGHTER

You are the messiest cook!

I think it's going to take quite
a light touch to bring all this

together into one delicious
plate of food.

You're on time. Let's go.
Thank you very much.

Hello.

Thank you very much.

So, I've made my own tagliatelle,

and that is served with a
pea and broccoli pesto,

pan-fried guanciale,

whipped ricotta,
topped off with a mint oil.

Thank you.
THOMAS: Thanks very much.

A colourful plate of food.

I mean, it's easy on the eye.

What I love is the verdant
green colour of the pesto.

But I think the key area
of focus has to be the pasta,

and I think it could have
been thinner.

This pesto is very thick and silky,

but it really needs
a punch of Parmesan or salt.

It's missing something for me.

JOHN: I really like the ricotta,
making it lovely and creamy.

The salted guanciale is fantastic.

I'm happy with the pasta.

I really like the sweet pea flavour.

It tastes good.

GABRIEL SIGHS

The pressure was incredible.

I've never done anything like
that before.

I'm happy with what I produced.

Whether that's enough, let's see.

We got the feedback
from the dining room,

and now we need to make a decision.

And for one of these, it's
the end of their MasterChef journey.

The dining room have
cast their vote,

and their Cook of the Day is Fay.

The salt cod and the mackerel
was really, really flavoursome.

I thought the dessert was fantastic.

She's a quarterfinalist.

There's one other person I think
has done enough, and that's Nick.

Me, you and the dining room
really liked his chowder.

Not a perfect pork dish.

There was some criticism from
the dining room.

But his pork - a bit of pink
through it, good sauce on the side.

Anyone who
crisps up crackling like that

is always going to be a winner
in my book.

Fine, Nick goes through.

So, that means we are debating
the fortunes of Gabriel and Peter.

Peter did for us venison,

mashed potato
and peas with rosemary.

The dining room had lots of venison
that wasn't cooked enough.

It was too rare.

The dining room were quite negative
about Peter's crumble.

I thought it tasted good.

However, it's got to be majestic,
and his had sunk.

Gabriel's two courses, I think,
were a game of two halves.

The peaches with the
stracciatella was a nice dish.

He made his own tagliatelle pasta
for the next dish,

and he made a pesto.

And we enjoyed the flavour of it,

but the dining room thought it was
very thick.

It would mean everything to stay
in the competition now.

It's still the early stages, but
the quarterfinal would be a dream.

I definitely have the bug.

At the start, I was nervous,

whereas now,
I just want to go and go and go,

and keep pushing on in
this competition.

Thank you very much
for all your hard work.

As you know, there are only three
quarterfinal places.

That does mean, sadly,
one of you is going home.

Our first quarterfinalist is...

..Fay.

Thank you.
Very, very well done. Thank you.

Our second quarterfinalist is...

..Nick.

Congratulations, big fella.
Thank you.

Gabriel, Peter, one of you, sadly,
is leaving the competition.

Our third
and final quarterfinalist is...

..Gabriel.

Congratulations. Well done.

Peter... No worries. Thanks, guys.
..you're leaving us, my friend.

Great to have met you. Thank you.
Thank you so much.

It's bittersweet to be leaving.

Proud to have got an apron.

Life goes back to normal now.

Congratulations,
you are MasterChef quarterfinalists.

Well done. Well done.

Being a quarterfinalist
doesn't seem real just yet,

but that's cool - I'll take that.

Over the moon.

I've just about squeaked through
for the last two rounds,

so I definitely need to get better.

I don't want to make a habit of it,

but either way, I'm very happy
to be getting through.

I mean, it's so exciting.

I think I definitely have
a lot more to show,

so I can't wait
for the next challenges.

Next time - it's the quarterfinal,

and Nick, Fay and Gabriel...

Come on!

..will be joining Hazel,
Sam and Trevor,

cooking for one of
the UK's best restaurant critics.

So far behind.

This is outstanding.

Mate, what a feast!