All language subtitles for MasterChef.The.Professionals.S15E13.1080p.HDTV.H264-DARKFLiX.[eng]

It's the semifinals of MasterChef:
The Professionals. Come on!

After four weeks of intense
competition... Fire! ..only the most

talented ten chefs remain.

I'm getting a bit panicky now.

Tonight, they cook off against each
other for the first time.

Only the best will make it through.

I feel like MasterChef has taken
oven

It's everything that I live
and breathe right now.

All the hard work, all the stress,
the ups and downs.

But I can't wait to get back
in there and keep cooking.

Every round you go through,

you just want more
and more and more.

It's addictive.

I want to be wowed.

They have to push the boundaries,
because otherwise

they'll be left behind.

The competition is getting hot.

There is a champion waiting
to be discovered.

Congratulations,
you are our top ten.

For the first time, we can say the
winner of this year's competition

is standing in front of us.

We would like you to make
one outstanding dish

that is all about your favourite
food memory.

Once we've tasted everybody's dish,
we will choose our top five chefs,

and they will go straight
through to the next round.

The remaining five will have to stay
here and cook again for their place

in the competition.

Chefs with the blue aprons,
you're cooking first.

Chefs with the red aprons,
you will be going up second.

Thank you.

Chefs, I hope you're ready for this.

You have 1 hour and 20 minutes.

Let's get cooking.

Head chef, Chris, originally
from County Durham, won a place

in the semifinals with his playful
and creative take on classic dishes.

Every round so far, my food's
getting better,

but this has to be a perfect dish.

There's no two ways about it,
I need a ten-out-of-ten.

Chris, what dish are you making
for us?

So, on a Friday night, Mam
would make steak and chips.

Saturday, it was takeaway day.

I'd have Chinese, Thai.

So you're going to end up with steak
tartare with the Asian flavours,

hash browns as the chips, and
con fit egg yolk done in sesame oil.

You want to recreate your Friday
and your Saturday night?

Yeah, Friday and Saturday.
That's just greedy!

Chris, love his story,
and I'm really interested to try

this steak tartare.

You've got the classic flavours,
but we've also got

the beautiful gochujang ketchup.

It's a chilli paste,
but what you don't want

it to be is too powerful
in the chilli.

A good tartare is all about
the balance of ingredients.

Confit egg yolks, they are tricky.

If you get the timing wrong,
it'll burst.

You want to make sure you've

a steady hand and you've got a bit
of time to take care of them.

It's a really risky dish,

but if I get it
right, it's a banger.

Portuguese-born senior sous
chef Wilson has stood out

in the competition with his modern
style and daring

and original flavour pairings.

I feel quite happy with this dish,
actually.

It just speaks a lot to me when it
comes to memories

of growing up with my grandfather.

So today I'm going to be cooking
a praline in a sweet rice, hazelnut

cookie, compressed peaches,
honeycomb and rice ice cream.

In a way, it's kind
of like a sweet risotto.

Why this love of sweet rice,
where does this come from?

My grandpa used to cook me
sweet rice all the time.

And the reason why I wanted
to have a praline is because we only

had, once a year, praline
chocolates.

So that was my Christmas gift
for my grandfather every year.

So it's like, I want to use

this with the rice that my grandpa
used to cook.

Wilson is creating a sweet rice
pudding, which is going

to have hazelnut praline
through it.

If he keeps that rice silky
and smooth and rich and creamy,

this could be delicious.

He needs to be very careful with
the honeycomb, the white peach

and the sweet rice.

It could all be just a little bit
too sweet.

Being able to cook this dish,
which is in my grandfather's hon our,

it's a great thing for me.

So, hopefully, the judges
will be wowed.

Chefs, 30 minutes gone already.

Nikita, a chef de partie originally
from Derby, has impressed

with exceptional dishes,
combining her classic training

with inspiration from her travels
around Asia.

This is huge. I mean, I've worked so
hard to get here.

I don't want to go home now.

Nikita, tell me the dish.

So I'm doing an ume savarin.
What's a savarin?

It's sort of like a brioche,

which is soaked in the syrup,
usually with alcohol.

In this case, I'm using umeshu,

which is Japanese plum wine, with
lime and ume jelly, crystallised

shiso in a shiso sorbet. Wow!

I travel led for a month in japan
when I was 17,

on my own. I absolutely fell in love
with the flavours of japan,

especially ume, it was something
they had everywhere.

Your mum and clad let you travel
round japan on your own at 17?

Yeah, it was my dad's idea,
actually.

They just wanted to get rid of me.

Nikita is doing a French dessert
with the flavours of japan.

Why not?

Umeshu savarin sounds delicious.

What we're looking for here
is that she gets the right ratio

of umeshu and sugar so that it
doesn't make the savarin soggy.

You're going to crystallise
your shiso leaves? So I'm going

to brush them with oil and dust
it with icing sugar, and back

in the microwave till
they're crisp. Sounds good.

So far in the competition,

sous chef, Gabriella, from
Liverpool, has wowed with cuisine

from her Italian heritage.

Cooking with flavour and passion.

It's worked well for me so far,

so I think I just need to keep
on doing what I know.

This is absolutely the first
food memory I've got.

You know, after mother's milk,
it was a bowl of pasta.

So, one meal in our house
that is cooked weekly is veal

Milanese with pasta pomodoro.

That's a breaded piece of veal
and a tomato sauce pasta, right?

Exactly, yeah. But I'm just going to
try and elevate it a bit.

So we're doing veal sweetbreads, and
then a Parmesan fondue, tortellini,

and then a tomato consomme
just to kind of light in the dish

up a little bit.

One of my favourite treats
is a crispy rose veal sweetbread.

Gabriella is covering hers in panko,
and she's going to pan-fry

the sweetbread.

She's making a Parmesan fondue,
it'll sit within

that beautiful-sounding tortellini.

Once she's cooked the tortellini,
that lovely fondue comes oozing

out into the dish.

Tomato consomme is a beautiful way
of celebrating the tomato.

It should be crystal-clear
and bursting with flavour.

There's a lot going on,
but you have just 20 minutes.

Senior chef de partie,

Charlie, originally from Dorset, won
over the judges with elegant dishes

showcasing his passion for getting
the most out of his ingredients.

Charlie, tell me the dish
today, please, Chef.

So I'm doing a poached lobster,
watercress pesto, stuffed potato

and a lobster and watercress sauce.

My great uncle owns a watercress
farm, so when I was younger, we used

to pick our own watercress,
and then Mum would make stuffed

potato, shove loads of cheese
and watercress and butter inside,

and then that was our dinner.

Watercress is a big, peppery
flavour to put with a lobster.

I'm looking forward to this, Chef.
Thank you.

I'm doing lobster and watercress,

quite powerful ingredients,
both of them.

But I want to showcase that I am
skilled enough to be able to put

that two together and make
an incredible dish.

And they do go together
when you get it right.

This is a dish that's all
about the fresh ingredients.

Watercress - peppery, great flavour.

For the watercress pesto, we've got
the tops, we've got the stems,

and we've got some
toasted hazelnuts, too.

That'll bring a lovely
nut element.

Charlie is making an elevated
baked potato.

He's scooping out the flesh,
and he's going to put it back

in with the watercress butter
a little bit of pickled shallot.

I imagine for this to be crispy
and luscious at the same time.

Chefs, we have five minutes.
Let's start plating.

Final touches. 30 seconds, please.

That's it! Your time is up.
Stop, please.

Stop, stop, stop!

Oh, everything looks gorgeous.

Yeah. Yeah.

Inspired by his uncle's watercress
farm and his mum's stuffed potatoes,

Charlie is serving poached lobster
claw and tail with a watercress

and hazelnut pesto,

and a lobster and watercress sauce,
and potato skins stuffed

with watercress butter mash,
pickled shallots, hazelnuts

and watercress tops.

A fantastically cooked lobster
tail, it's lovely and soft

and juicy and sweet.

It's a lovely sauce.

It's got a great sweetness to it.

Very, very nice dish, that, Charlie,
thank you.

Your pesto is bright and green
and undeniably tastes

of watercress and hazelnuts.

Your stuffed potato is lovely.

The pickled shallots through it
really elevate it and lighten it up,

and I can taste watercress off it.

I think you've done a great job,
Charlie.

I like this dish, Charlie.

I like the way that watercress
and the hazelnuts keep occurring.

They just keep flowing through
the dish. Well clone. Thank you.

It was OK.

Definitely, I made my mum proud for
the potato.

I'm glad the watercress came
through, cos obviously that's

a huge point of my story.

Yeah, I'm happy with what feedback
I did get, definitely.

Chris's dish is inspired by Friday
night steak and chips

and Saturday night takeaways.

He has made steak tartare, marinated
in Gochujang Korean chilli paste

ketchup, with a sesame con fit egg
yolk on a broccoli and sesame puree

and crispy hash browns, finished
with an Asian-styled broth,

poured over dry ice to create
the aroma of a takeaway.

I like the little theatre,
the presentation on the box.

You've got your classic tartare
and then you've got the flavours

of the Gochujang ketchup added into
it.

I'm getting neither one
or the other standing out.

Personally, I think you would have
been better if you'd have used

a classic tartare and put the sauce
on a plate

and you could clip into it.

The hash brown's a nice idea and
it's a good take on chips.

The tartare I like, but it hasn't
taken me into the world of Asia.

I've never had a sesame con fit
egg yolk.

It's got a lovely explosion
of that toasted sesame flavour.

But the flavour, as I eat the steak
tartare, all I can taste is sesame.

It's a romantic idea of the weekend
coming together, but I think

it needs a bit more work.

I'm feeling a little bit
deflated, you know.

I wanted to go in there and get
a ten, and I never got a ten.

Kicking myself, to be honest.
Not the way I wanted it to go.

In memory of his Portuguese
grandfather,

Wilson has made Arborio rice
pudding sweetened with hazelnut

praline cream and topped
with a hazelnut-laced biscuit,

white peaches and honeycomb
served with rice ice cream.

The rice pudding in the bottom
is delicious.

That lovely praline that you've
folded through the rice pudding,

I've never heard of that before.

Your laced biscuit,

it's really crispy and flavoursome
and very well executed.

Thank you, Chef.

Lovely flavours of the rice
and the biscuit.

There's, like, toasty sweet nut.

There's, like, a vanilla, but
with a honeycomb as well,

it's too sweet.

I couldn't finish the whole thing.

I think the ice cream
could be better,

maybe add a little bit
more flavour into the ice cream.

But it's interesting.

Thank you, Chef.

I feel happy after the challenge.

I cooked the food I wanted to
cook.

It does say, "Sweet rice,"
you know?

HE LAUGHS

In an homage to her Italian
family's veal Milanese

and tomato pasta,

Gabriella has cooked pan-fried veal
sweetbreads in panko breadcrumbs,

topped with Parmesan,

and tortellini filled
with a Parmesan fondue,

with tomato tartare,
and a tomato consomme.

Your sweetbread,

mine is lovely and creamy
and perfect on the inside.

But the consomme makes the crispy
sweetbread soggy.

Tortellinis aren't great, they're
not well-made, and they're flat.

But the cheese inside is lovely.

The Parmesan, I love the flavour,
just more of it.

That's what I want this dish to be,
all about that cheese flavour.

And then the sweetbread.

That sweetbread does not
work in that pasta dish.

I mean, for the simple thing
that once you put crispy into wet,

it's no longer crispy.

I'm a little bit disappointed,
I'll be honest.

I feel like I've let myself
down a little bit.

Inspired by her time spent
travelling in japan,

Nikita has made a classic

savarin sponge cake soaked
in umeshu, ajapanese plum liqueur,

topped with poached plums,
creme diplomat and a sugared

shiso leaf crisp,

with plum puree, umeshu and lime
jelly, almonds and a shiso

and lime sorbet.

I have to say straight away,

"Mm!" That looks great.

You're savarin, it's beautiful.

It's perfectly cooked. Soaking
it in that beautifuljapanese

plum wine is a stroke of genius,
it's really good.

That perfectly poached plum is just
the right ratio of fruit.

This is brilliant, Nikita.

That diplomat cream on top
is just absolutely delicious.

It's intricate, it's delicate,

it's bold, it's executed beautifully
well. Thank you!

So you've put sugar over a shiso
leaf and stuck it in the microwave,

and it's made a crispy, sweet
wafer with a bitter finish!

I couldn't be more impressed
if it jumped up and sang me a song.

You smashed it.

Really smashed that one, well clone.

I can't believe the feedback
I got on that pudding.

I mean, I believed in the dish,
but I didn't get a negative comment,

which has never happened
before to me.

Yeah, I feel great.

LAUGHS: Yeah!

Great start to the semifinal.

The chefs were pushing themselves,
and that's what we want.

I see two chefs who have clone
really well.

We've got a couple right
now that should be slightly nervous.

Everything depends now on how
the next five chefs cook.

Let's do it. I really can't wait
to see what they've got.

Right, we've seen the first five.

Now it's your turn.

We want a beautiful dish
from you based on a food memory.

1 hour and 20 minutes.

Off you go.

Devon-born head chef, James, won
a place in the semifinals

with his passionate and energetic
approach to classic cookery.

Clearly, I performed well to get
myself to here, but I've still got

a lot to show. There's still a lot
of tricks up my sleeve yet.

So my dish is a cod loin with
pan-fried scallops, pepper puree.

We've got some really meaty
chorizo.

What's the memory that's
inspired the dish?

So, when I was a kid,
I was terrified of fish.

Like, I'm talking,
I couldn't even look at it,

I couldn't touch it.

What was the turning point
from hating fish to being in love

with the fish? Being scared
of getting shouted at at work?

"Get on the scallops, get prepping!"

It looks like you've clone
a kind of...

I've done some good jobs. There's
ones I'm not too happy about.

Do you want me to not look? Please!

I'm afraid it's my job,
I'm supposed to look.

THEY LAUGH

I'm very proud to hear
that he's overcome his fear of fish.

What we need for him now is to take
that cod and perfectly cook it.

Pan-fried on the outside,

so we want it crispy
and golden-brown.

Scallops are going to be fried
in the pan with the chorizo,

so the flavour of the oils,
of the chorizo, should seep

into the beautiful scallops.

You've got big, strong flavours
here.

You've got saffron as a flavouring
with the potatoes

and the black garlic puree.

I just hope that the dish
is balanced.

Despite some controversial flavour
combinations, junior sous chef,

Anastasia, made a strong
start to the competition.

I think my performance
has been pretty good so far,

but there's definitely areas
of improvement.

I want to show them a little bit
more, especially from my younger

years, which is what my
dish today is based on.

The memory behind this dish
is cooking braised chicken

with my mum, growing up.

She's a really great cook and Sunday
lunch is always a really big thing

in our family. When Mum's in charge,
what are your jobs? Gravy.

SHE LAUGHS
Vegetables, if I'm lucky.

Is your chicken as good as Mum's?

I hope so. I would be very mortified
if it wasn't.

We all have our roast chicken
memory that our mammy made,

so she is really got to knock
this out of the park.

We need a perfect roast chicken,
skin needs to be golden -brown

and crispy, and the breast needs
to be still moist and juicy

in the centre.

There's a few little twists
that go into her dish.

We've got the truffle cauliflower
cheese bonbon.

We've got some roasted rhubarb.

Now, that's the bit I didn't expect
on this dish.

Rhubarb probably doesn't naturally
go with roast chicken to a lot

of people, but I think it works.

The judges might think differently.

You do realise you may be playing
with fire here, don't you?

I do, but it's the semifinals,

I need to push myself out
my comfort zone.

25 minutes gone, Chefs, OK?
25 minutes gone already.

23-year-old senior sous chef, Sagar,
has bowled over the judges

with his ambitious, modern
interpretations of dishes

from his Indian heritage.

I think I impressed the judges
with the spice element

that I'm giving into every
single dish.

Today, I'm giving so much
to do for myself,

but let's see what the judges
will think.

Sagar, you always
have a very colourful bench.

What's inspired your dish?

So the memory is the festival
Holi we celebrate in India.

We cook at home and the guests come.

So we put the colour on their faces
and then we ask them

to have some food.

So it's like a whole of a buffet.

So we're not getting one plate,

we're getting a series of
little dishes? Yes.

Are you going to get it clone in
time? Hopefully, yes.

It's an Indian celebration.

Lots of things to choose from.

We've got a roasted cauliflower

curry with a butter cauliflower
sauce, I love the sound of that.

Sagar's making dahi bhalla.

This is a white lentil-based mix
that he's going to deep-fry

and then soak afterwards.

He's also making poori,
which is a little Indian bread,

which puffs up beautifully
when it's cooked,

and that'll be lovely with all
the little clips and sauces

that you've got around the dish.

He's going to make a saffron
and yogurt-based dessert,

which is going to have all sorts
of delights on top,

it's going to have nuts and spices.

I mean, this chef has got
a lot of work to do today.

Swedish-born sous chef, Theres,
has delivered knockout dishes

inspired by her love of Scandinavian
cookery

and its smoke-infused flavours.

With this dish, I'm going to do
a lamb loin.

We're going to have apple,
butter-baked hispi cabbage,

smoked celeriac puree,
lingonberries.

And this is really flavours
we're using in Sweden.

Does this dish mean a lot to you?

Yeah. My mum, she always cooked
Sunday dinner for us.

She passed away when I was young.

Yeah, so this dish is a memory for
my mum.

This why I think I feel a lot
of pressure on me to make.

Theres is making smoked celeriac
puree and drying it out to make

a celeriac tuile.

She's taken the hispi cabbage,

she's cooked it in loads of butter,
and then she's just wrapped

it in some beautifully cooked apple.

I can't wait to try it.

She's left the lamb to the very
last minute.

It needs to be cooked just right.

You don't want any blood
coming out of that lamp.

You've got about 20 minutes to go.
Yeah.

How long is the lamb going to take?
It's going to take 50 minutes.

Are you sure? Yeah.

24-year-old Welsh head chef, Owen,
earned his place with solid dishes

showcasing classic ingredients
and techniques.

Obviously, I've done well to get
here, but if I'm being honest

with you, I feel like I haven't done
that one standout dish yet,

and that's what I'm aiming for.

I think if I nail this one,
I've got a good chance.

What's the dish here, please, Owen?

So I'm doing Anjou squab pigeon
with wild mushroom fricassee,

celeriac fondant, candied
hazelnuts and wood sorrel.

I've been foraging when I was
younger with my dad a lot

because, obviously, in Wales
the forests are in abundance.

Do you want to give your children
aspects of your own childhood?

Hopefully, my daughter
will have the same experience.

Are you going to take her foraging?

Yeah, definitely, when she's old
enough.

Just started walking, so maybe not
quite yet. Ha-ha-ha!

Owen's squab pigeon sounds
delicious.

Classical combinations that
we've had before, but when it's clone

well, it can be a triumph.

I want the squab pigeon lovely
and caramelised on the outside,

and then a beautifully pink
flesh underneath.

Celeriac fondant, you want cooked
to perfection, nice and soft

and oozing with butter.

Owen's roasting off the pigeon bones
for his pigeon sauce,

and this is really key to get
that strong, robust flavour.

Chefs, you have ten minutes left.

Sugar.

It's not going to be able to rest,
is it? You've got a minute.

Whoa, that's it!
Stop, time's up. Oh, God.

Well clone.

How did you do? Just... just? Yes!

Well clone, man.

To celebrate overcoming
his fear of fish,

James is serving pan-fried cod loin
and scallop cooked in chorizo oil

on a red pepper puree with saffron
potatoes, chorizo, black garlic

puree and roquito peppers.

I love these flavours,
I really do.

I love that black garlic,

there's a sweet sharpness to that,
but I've got translucent bits

of the scallop and the cod.

The scallop, for Gregg, could
have clone with a bit longer.

I would eat that.

The pepper sauce is just absolutely
delicious.

It's fresh, it's vibrant,
you feel like you're in Spain.

It's lovely.

Thank you, Chef.

You have some really interesting
flavours on the plate,

chorizo and the saffron
and the red peppers,

but I'm not sure they're all
completely balanced.

Thank you, cheers.

I'm just really disappointed
about those scallops.

So I've just got to hope that I've
done enough with my flavour

combinations and style to get
myself through.

In hon our of her mum's Swedish
Sunday dinner, Theres

has made roast lamb,

served with buttered hispi cabbage
wrapped in poached apple, topped

with a celeriac tuile, smoked
celeriac puree with a black pepper

and apple gel, raw lingonberries
and a lamb sauce.

The celeriac puree has a smoky
feel to it.

It's earthy, it's rich.

Your sauce is lovely, but your lamb
is undercooked and you didn't manage

to execute your tuile,
that's not crunchy at all.

I am loving this apple, cabbage,
rosemary combination.

Your gel is lovely and refreshing,
but lamb definitely needs resting,

and sauce a little bit bitter
for me.

You use smoke and you use
combinations that are risky

and daring, but you use
them really well.

But you will need to sharpen
up in areas of your cookery.

I was not happy.

I know what was wrong,

the lamb was not perfect,

so I think it's going to hang
on that.

In memory of foraging with his dad

in Wales, Owen has served squab
pigeon, topped with chopped

hazelnuts, chives and truffle
shavings

on a celeriac fondant with con fit
pigeon leg,

celeriac puree, wild mushroom
fficassee

and a Madeira and black
truffle sauce.

The pigeon is beautifully cooked.

I love the caramelisation
on the outside. I love the nuts

and the truffle that you've got
on top,

it's like a little salsa of flavour.

The mushroom fricassee is delicious,
beautifully sauteed.

Thanks, Chef.

Your salary puree is beautiful.

Silky, sweet, earthy, yum.

When that sauce mixes with
any element on this plate,

it enhances it.
It's very, very delicious.

Thank you.

It's so working for me.

I've tasted a lot of food
today, and I'm on the verge

of finishing this plate.
HE CHUCKLES

Really happy with those comments.

That's what I've been waiting
for that, that all three judges

are in unison with the comments
and stuff.

So, yeah, unbelievable.

Inspired by her mum's chicken roast
dinner, Anastasia is serving roast

chicken breast with a cauliflower
truffle and cheese bonbon

on a watercress and leek puree
with roasted baby onions, leeks

and rhubarb, finished with
a chicken sauce.

I love the cauliflower little bonbon
with the truffle running through it.

Ancl the sauce is absolutely
sensational.

So the fact that you've been on

gravy duty all of your life
has paid off.

But the chicken is overcooked,
and the leek, the rhubarb

and the little baby onions
are not working together.

Love elements of it, but there
are bits that I don't like.

Your sauce, you could go for a
paddle in.

I mean, it is thick,
it's really meaty,

there's a hint of sweetness
to it, and it's making my

lips stick together.

The rhubarb is a no for me,

it doesn't enhance any
of the flavours on the plate.

When something is on the plate,
it's got to be a star.

Otherwise, it shouldn't be on there.

That was tough.

I didn't feel as in control
as I normally do,

it definitely reflected in my food.

So we'll just see.

Finally, in celebration
of Holi festival, Sagar has made

dahi bhalla - deep-fried white

lentil balls with fresh pomegranate
and chilli,

ginger and cumin-spiced yoghurt,
cauliflower roasted in masala

spiced yoghurt, carom seed puree
bread, a butter and paneer curry,

fried Petra leaves
with sesame seed and coconut tempeh,

and shrikhand - saffron and
cardamom-sweetened yoghurt, topped

with rose petals, pistachio
and edible silver leaf.

Sagar, hats off to you.

It takes a very brave chef
to cook so much when you're only

asked to do one dish.

The lentil bowls in yoghurt
is delicious.

The pomegranate just explodes
in your mouth, it's brilliant.

Thank you, Chef.

I think my favourite part
of your wonderful festive plate,

it's that tandoori cauliflower.

It just is warming,

but it keeps giving
in a very pleasing way.

This dessert is divine.

You've got yoghurt,
sweet pistachios,

and then, of course, heady,
beautiful saffron.

I love, love, love your food.

I don't know how I done on time,
but I was just running,

running, running, running.

I feel very, very happy just now,

it's like I'm celebrating
the Holi again.

HE LAUGHS

We've now seen all ten
and we need to pick who we believe

need to cook again.

I'll tell you who we loved - Nikita.

Beautiful dish, tasted fantastic.

Without a doubt,
Nikita goes straight through.

Sagar and his colourful tray
of some of the most wonderful

flavours and spices.

For me, that was just a stand-out
show of cookery

and balance of flavour.

Charlie, the lobster was absolutely
delicious.

The watercress was clotted
through this dish beautifully.

Yeah, I think Charlie deserves
to go through. Absolutely.

Can I venture one more name?

Owen.

Lovely cookery from this young chef.

Yeah, I agree. I actually think

that's Owens best dish to date.
Yeah.

Now, who hasn't quite clone enough?

Chris is cooking again? I think so.
Trying too hard to impress,

and he just needs to just pare
it back,

he needs to prove himself once more.

Gabriella, with the sweetbread,
the filled pasta,

we all had issues with it.

I wasn't crazy about the crunchy
sweetbread being made soggy

by the consomme.

I think she has to cook again.

We've got four more to discuss.

Anastasia, you two didn't
like the rhubarb on the plate.

I don't think the chicken cookery
was very good, but sauce-making,

I enjoyed that, and I liked the
little cauliflower and the truffle.

We all liked aspects of Wilson's
rice pudding.

I thought the actual rice
pudding was delicious,

as was the laced biscuit.

For me, I still think
it was too sweet.

James. The dish worked for me,
I enjoyed the flavours.

However, I've got undercooked cod
and I've got an undercooked scallop.

Theres. I've got another undercooked
bit of meat on the plate.

Yes, my lamb was a bit undercooked,
but the sauce was delicious,

the puree was delicious.

Welcome back.

Five of you will be going straight
through to the next round and five

of you will be staying here
to cook again.

We believe there were two
absolute stars in this round.

Nikita, Sagar, congratulations.

Brilliant work.

OK, Owen,

Charlie, well clone,

you are going through to
the next round. Congratulations.

Yes! Yeah!

Nice one!
SHE LAUGHS

Oh, who's the fifth one?
I don't know.

The final chef going through
to the next round is...

...Wilson.

Wilson, congratulations.

Through you go. Thank you.

Well done, man. Well done!
Well done!

Hey, congrats for everyone.
So great to be in this group.

THEY LAUGH

It's just such a relief
to not have to cook again.

You now have a second chance
to prove to us that you deserve

to stay here.

We have an invention test
for you now, and we want

you to create a wonderful dish
using all of the leftovers

from the last challenge.

At the end of this, two of
you will be leaving the competition.

Chefs, come up and choose
your ingredients.

This is where our chefs
really need to come out fighting.

They're going to have to think
out of the box if they're going

to stay in this competition.

There are a few leftover
bits of fish here.

I feel like I need show
a bit more fish cookery.

So, yeah, I'm excited.

I've spotted some things,
that I'm really looking forward

to using up, I'm hoping
that I can deliver some

really good plates of food.

I think I'm going to go for an
Indian menu where I maybe steer

away a little bit
from the Italian roots.

Right, Chefs, time's up.

You've got an hour and 30 minutes.
It's time to cook.

Chris, what are you making?

This is a very classical-style

dish - pigeon breast, celeriac, wild

mushrooms, beetroot, and a Madeira
jus.

This is a real move away
from what we saw in the last round.

Absolutely. Why have you clone this?
it just backfired in the last round.

So, yeah, I felt like I was creating
a dish, and I may not have ordered

that on a menu. This I would order.

Chris has chosen the pigeon,

he's taken all the pigeon
breasts off the bone.

When you're cooking pigeon,
that's not on the bone,

he has to be very careful
he doesn't dry out that meat.

He's creating this kind
of mushroom and pigeon leg mix

that is going to be wrapped
in celeriac and then blowtorched.

I hope he can focus correctly
on all the elements to make

this whole dish sing.

Anastasia, how do you feel
about leftovers?

Do you know what, we've had some
really great ingredients,

so I'm happy. I'm doing
pan-fried cod,

I'm going to brush that
in a little bit of chorizo oil.

Butternut squash, pearl barley
risotto, crispy sage, sage oil

and a pangrattato for a bit
of texture.

What did you learn from
the last round?

I think the stress showed in my
food, showed in my plating,

so I'm just trying to enjoy
this cook.

Anastasia's got sage,
butternut squash, pearl barley.

These flavours were born
to be put on a plate together.

The addition of cod was a nice move.

I think chorizo will really give
it a good layered flavour.

She's making a butternut squash
puree and then she's going to mooter

that back into the pearl
barley risotto. Lovely!

But the barley needs to be cooked
just right.

Theres is doing a selection
of vegetables that she loves.

She's going to cook them
in lots of different ways.

She's going to fry some cauliflower,

she's going to deep-fry
some mushrooms,

she's going to take some chives
and turn them into a mayonnaise.

She's created a cauliflower puree
and she's going to smoke it

using a smoking gun.

Theres has got a pam full
of vegetables and mushrooms,

and she's making vegetable
and mushroom broth.

She's packed loads of ingredients
into that pan.

It sounds quirky, I can't quite
picture it,

and I hope it's delicious.

Where does the inspiration
for this come from?

This is my kind of cooking at home.

After working all week and coming
home and not having so much

in my fridge, take what I have
and try to do a nice meal.

Chefs, you have 30 minutes left.

Are you doing a dessert?
I am indeed. Whoa! Why?

Now is the time to showcase
another side of what I can do.

So I'm going to use up the apples,
and I'm going to make an apple

puree, which I'm going to put

on the bottom of a sweet pastry
tart.

I'm going to do some nice compressed
rhubarb, some fresh apple,

some caramelised apple.

I'm going to make some salt caramel,
and then I'm going to top it off

with an Italian meringue.

So you've got a load of sweetness,
a load of lovely fruit

in all different textures.
So, let's hope it works.

James is making an apple tart that's
got topping of lovely Italian

meringue, and Italian meringue is

slightly thick, and it's absolutely
delicious with a tart like this,

but he does need to make sure
that it gets it whisked up well.

That's all right.

What he needs to do is create
the most delicious apple puree

that is bursting with flavour.

His salted caramel could be a nice
touch, but also could be just adding

too much wetness to this dish.

Your tarts have just gone
in the oven now?

They have. We are a little bit fine,
finer than I wanted it to be.

Gabriella, what are you going
to make?

I'm putting the Italian
food aside for the day.

I'm making a dhal with a chargrilled
scallop.

I'm going to do a little onion
bhajis and possibly

a little poori bread on the side.

Why are you moving away from the
food that you know and love?

My mum makes the most amazing dhal,
so I'm kind of just going

on the smells and the flavours
and remember what my mum does.

That's a very bold thing to do
at this stage in the competition,

completely change your style.
We'll see.

A great dhal is layered
with flavour - your garlic,

your onion, your spices,

but to put chargrilled scallops
on top of that sounds interesting,

but I really hope she does
something with the scallops

so that they can really stand
up to that dhaL

When it comes to her onion bhaji,

I really hope she gets
this on as quickly as she can.

You want to make sure you've got
the full time to cook that whole mix

together so it's crispy on the
outside and soft on the inside.

We have five minutes to secure
your place in this competition,

five minutes.

Everything else is done now,

I've just got to wait for these
tart cases, so...

Don't run out of time. No, Chef.

That's it! Time's up.

It looks stunning.
Looks beautiful. Thanks.

To stay in the competition,
Gabriella has made a red lentil dhal

spiced with cumin, coriander seed
and ginger, and grilled scallops,

topped with tamarind sauce
and an onion bhaji,

served with a fried flat bread
with peach and cumin seed chutney,

mint raita, and a carrot
and pomegranate salsa.

Your flavours of your dhal
are very nice.

I can absolutely get the fresh
coriander, the coriander seed,

the cumin, those lovely,
aromatic spices.

The scallops, there's the tamarind
on them,

they've got the natural sweetness
of the scallop, which surprisingly

goes very well with the dhaL

Thank you.

As invention goes, I think
it's really, really good.

I really like this bread. I've got a
raita on there, which is creamy,

a little bit of mint.

And your peach chutney,
it's lovely.

The onion bhaji was delicious,
but give me more.

He literally went off-piste
and you've clone a good job.

Thank you.

I'm feeling like I can go, "Phew,"
after that.

I'm feeling happy,
I'm really happy.

Anastasia's dish is pan-fried cod
dressed in chorizo oil, topped

with crispy sage and pangrattato
garlic breadcrumbs,

served on a pearl barley
and butternut squash risotto.

The cod is beautifully cooked,
it is shiny and silky and elegant.

Your crispy sage is undeniably
crispy, which is great,

but I cannot taste butternut
squash in the risotto.

The flavours are subtle,
but I like them.

However, this pearl barley,

which makes up at least
half the dish,

I would like mine cooked some more.

The thing that is left out for me
is the butternut squash,

unfortunately, and the chorizo,

so it's not packing the flavour
that I ordered

when it was on the menu.

Yeah, disappointed again.

I'm feeling, I don't know,
like I let myself down again.

Guess I didn't get the flavours
through that I wanted to.

Theres has made a vegetable-inspired
starter of pan-fried wild mushrooms,

roasted and pickled cauliflower,
smoked cauliflower puree, chive

mayonnaise and radish, topped
with deep-fried mushrooms

and finished with a vegetable
broth split with chive oil.

As soon as the broth goes onto the
dish, the first thing that is quite

visual is the quantity of oil,

the chive oil, that you've got on
this dish.

So every mouthful you take,
you've got a mouthful of oil.

But I love the crispy mushrooms
on top.

The little radishes bring
some colour.

Your cauliflower puree
that you gently smoked is tasty.

I love little bits of elements
on it, but I'm just not loving

the whole dish.

The crunchy sweet pickled
cauliflower is delicious.

Then the other cauliflower that's
been caramelised in nut butter

is also beautiful,

but I don't think the broth
enhances what's on a plate.

You've got some great, great flavour
on here, but the amount of oil

that is in this sauce is making
every mouthful feel greasy.

That's an issue.

WHISPERS: Don't be too downhearted,
it wasn't bad.

Yeah, it was a tough challenge.

It was a risk, but I feel
I did the best I could

and I'm happy with what I served
today.

For a place in the next round,

James is serving an apple tart
filled with apple puree,

caramelised apple cubes and rhubarb

compressed in a honey and sugar
syrup,

topped with an Italian meringue
and candied hazelnuts, served

on a salted caramel sauce.

It tastes good.

The sweetness in the pastry
is buttery.

I like the fact that the apple
is quite sweet, not too sharp.

The rhubarb has kept a crunch.

That's good. I really, really like
these flavours.

James, the flavours in the dish
are grand,

but your meringue, your egg whites
have not been cooked enough.

I think you panicked.

I can't think of any other reason.

Your salted caramel on the bottom
is delicious. The apple tastes

delicious, the rhubarb gives a
little bit of bite, you've got

a little bit of crunchy apple in
there, but we've got

a meringue that's not quite working.

I admire the courage of doing
a dessert in an invention test.

The question is, has it paid off?
Well, we'll see.

Thank you, cheers.

HE EXHALES

I really worked hard to deliver
that dish.

I knew my meringue wasn't 100%
right, but I just hope that maybe

there are some things in there
that have kept me strong enough

to stay in the competition.

Finally, it's Chris, who has made
pan-fried pigeon breast, topped

with pickled beetroot and hazelnuts,

celery braised in butter,

celeriac rolls filled with con fit
pigeon leg, wing, and mushroom

on a beetroot puree, and a
hazelnut, parsley and Madeira jus.

Your pigeon is perfectly cooked,

it's been nicely rested.

Your braised celery,
it's really nice.

That's brave cooking when you take
something simple like that and serve

it so well. Thank you.

Your Madeira sauce is absolutely
delicious, it's got the right amount

of sweetness, and it compliments
the pigeon.

You've cooked a dish, Chris,
from you, not from you

trying to impress people.

Well clone. Thanks.

Absolutely buttery,
soft pigeon breast.

The celeriac roll, the meat
and the mushroom

inside there is lovely.

This dish is outstanding.
Thank you.

Dug deep for sure there.

Didn't overcomplicate it.

Gave everything a little bit
more love, and that's paid off.

It's not easy to ask them to come
back in and cook again,

but there was some good
cooking on show.

We've now got a big call to make
because for two of these chefs,

it's the end of their MasterChef
journey.

Chris was the standout chef today.

Fabulous cookery on the pigeon.
I loved the celery as well.

Really very, very good indeed.

Chris did a good job.

There is somebody else who I thought
was really brave and cooked food

that I really, really enjoyed,

Gabriella. I can agree with you.

I think the scallops, there's
still a bit of sweetness to them,

the dhal, that was delicious.

Right. Now, we've got to discuss
Theres, James and Anastasia.

Anastasia's dish was a bit
flat for me.

I think the fish was nicely cooked,
but this dish needed more.

The idea of the dish was brilliant,

I just don't think she executed
it well.

I couldn't taste the butternut
squash.

James gave us an apple and rhubarb
tart with a meringue.

The flavours were fresh,
the apple was there,

and I loved the salted caramel,
but the meringue wasn't great.

I really enjoyed lots of elements
of Theres's dish.

I just wish she hadn't served
it with the broth.

When that sauce went on,

the mouth feel was not right
because everything

then was greasy and oily.

I hope this dish is enough, but,

yeah, I don't know.

I'm not ready to leave yet.

If I've cooked my last dish today,
well, then, at least I've gone out,

like, trying to prove myself.

I've got more to show
and more to give,

and I just need to hope
for the best, I guess.

That was a fantastic cook-off.

You all came back in here, you gave
it everything you've got.

Unfortunately, two of you will be
leaving the competition.

The first chef going through
to the next round is...

...Chris. Congratulations.

Brilliant work.
Thanks. Thank you. Thank you.

The second chef going through
to the next round...

"Gabriella. Oh!

You took a risk and it certainly
paid off. Well clone.

The third and final chef
going through is...

"James.

Theres, Anastasia, you've had a
great competition.

I'm afraid you're leaving us.

Well clone, guys. Thank you.

Leaving this competition now is
going to feel a little bit empty...

SHE LAUGHS

...because you put so much
time and your life on this.

But, yeah, I'm glad I took
the chance and I did this, yeah.

I feel gutted, you know? I've loved
this competition,

I've loved, kind of, everything
that comes with it.

It's just something completely
different to anything

I have ever clone.

Yeah, it's been great.

Congratulations. Your competition
continues, well clone.

THEY LAUGH

It all feels worth it.

No matter how many, like, manic lows
you have, the highs just outweigh

it every single time.

You think it's hard at the beginning
and it just gets harder

and harder and harder.

I'm just buzzing to be here
and still in the competition,

you know? It's a good feeling.

I know I was lucky today,
but I'm here for a reason,

so I just want that to be the focus
now and to keep cracking on,

and never make a dessert again.
HE LAUGHS

Next time, the semifinals continue,
and the contestants are being split

into two groups. The first four
will compete outside the MasterChef

kitchen for the first time...

I'm making a right old mess here
today. ..before returning

to fight for their place
in finals week.

Stunning, but also very exciting.

It's brilliant.