All language subtitles for MasterChef.S19E05.1080p.HDTV.H264-DARKFLiX

It's the second week
of MasterChef heats.

Last time, nine home cooks
auditioned for a place

in this year's competition.

Be right back.

I am finding your chicken
completely and utterly addictive.

Thank you.

I think it's a really good start.

Only seven earned an apron

and the chance to become
MasterChef champion.

It's a lot more intimidating
going into the kitchen.

There's a lot less of us.

I really need to up my game.

Pressure's really intense.

I'm sure the butterflies
will be going again.

For me, the biggest takeaway
is stick to the brief,

follow your process,
don't get distracted.

Tonight, they face
two tough challenges.

Calm down, dear.

First, a brief set by
one of the country's

most renowned restaurant critics...

Technical brilliance is for nothing
if it's not nice to eat.

..before going head-to-head
in a cook-off.

I absolutely love it!

They've got their aprons.
The competition has begun.

They are going to have to
rise to the occasion.

Come on! Let's turn up the heat.

Good to see you.

You've all got your
MasterChef aprons.

Very, very well done.

Now your job is to stay in the
competition as long as possible.

Who knows?
Maybe all the way to the end.

You have been set a brief,

and that brief is
to create a wonderful dish

using a batter or a dough.

WE didn't actually set that brief.

That brief was set by
a special guest.

Ladies and gentlemen, food writer,
restaurant critic Jay Rayner.

Ladies and gentlemen, food writer,
restaurant critic Jay Rayner.

Welcome, Jay.
Lovely to be here.

There are batters and doughs
in almost every culinary tradition

around the world,
and people therefore assume

that it's very simple, but it isn't.

It takes a lot of technique
and it takes a lot of skill,

plus I really get excited when
people crank up the deep-fat fryer.

We can only take
the best cooks through.

Ladies and gentlemen,
one hour and 30 minutes.

Let's cook.

There is quite a fine line
between success and failure

when you're dealing with batters
and doughs.

Either it's light and it's crisp
and it's joyous,

or it's a deep, dank thud.

I'm hoping for lots of light and
joyous and few of the dank thuds.

Jay Rayner is the one person who
could have come through the door

that would have made me go, "Ooh!"

Pressure's really on now.

Proper chuffed -
scared, but proper chuffed.

So excited to cook for Jay Rayner.

When he walked in, I was trying
to hide my little fan person smile,

but you can't hide it. It's amazing.

Bristol-based bricklayer Adam's
culinary hero was his father,

Bristol-based bricklayer Adam's
culinary hero was his father,

also a bricklayer who loved to cook.

After a few minor errors
in his audition round...

Your sauce needs work.

..he secured himself an apron
with an impressive pasta dish.

Making any filled pasta
is the hardest pasta to make,

and you've done really, really well.

I think he's a great cook.

Now he's got his confidence,

I hope we're going to see
something brilliant from him.

What are you cooking for us today?

I'm cooking you chicken and waffles.

Oh, wow!

My little one-year-old
absolutely adores waffles,

so it's something
I'm comfortable with.

And the chicken traditionally
should be deep-fried, shouldn't it?

So I still get the deep-fat fryer.
Yes.

And I'm going to batter some pickles
and fry them as well,

so you're getting frickles as well.

Oh! That makes me very happy.

JOHN:Adam's dish has got
two very different batters,

one for his waffles, like
a thick American pancake batter,

and the other one
is for his frickles,

which is more like the coating for
your fish when you go to the chippy.

Waffle, chicken, frickles,
and coleslaw, with a maple butter -

it's definitely naughty.

I will admit that,
when I came up with this brief,

my mind didn't go to waffles.

It's an American south classic,
and I really like it.

I'm going to get a lot of stick
on the building site

for putting some pretty garnishes
on my dish,

but it's the MasterChef kitchen.

If you're doing fried chicken
and waffles, make it pretty.

If you don't start confident,
you won't finish confident,

so let's go for it.

24-year-old personal trainer
Cliodhna's sticky toffee pudding

won her plaudits in the audition
test, despite her decorative touches.

won her plaudits in the audition
test, despite her decorative touches.

That's quite a thick,
big piece of peanut brittle.

As for the rest of it,

I think it's delightful.

I have been impressed with Cliodhna,
I have.

I know she's got potential.

Today, in front of Jay Rayner,
I want her to prove it.

I was inspired to do this dish
because it's something that I made

for my boyfriend on Valentine's Day
and he really, really liked it.

So hopefully Liam has a good palate,

and it's not going to screw me up
on this challenge.

Can I say, "Screw me up"?

What are you cooking for us today?

So today I'm going to make for you

tempura squid with black garlic
and squid ink aioli,

caper and raisin puree,
and edible flowers.

Well, that sounds very pretty.

When you heard what the brief was,

did this idea come to you
immediately?

Yeah. I really love doing squid and
different battered things at home,

and I love a fresh flavour,
so I thought

this would be a great thing
to bring to the table.

The coating on the outside
of that squid is paramount.

A tempura batter,
a light batter from Japan.

The idea of a tempura batter
is it's really, really thin.

It's almost completely translucent.

And what happens when
you bite into it?

It is really crunchy.

MasterChef is a pressurised
environment.

Is it more pressure
when someone like Jay comes in?

Absolutely. Yeah. There's three of
you to please now, not two,

so it's another third as much scary.

If Cliodhna had told me
that she was doing tempura squid

with a black garlic and squid aioli,
or with a raisin and caper puree,

with a black garlic and squid aioli,
or with a raisin and caper puree,

that would have struck me as fine.
Interesting.

But both of those at the same time
on the plate?

All those flavours could end up
fighting each other.

That could work against her.

Toy developer Omar from Barnsley

let his playful
and creative side shine

with his debut audition round dish
of big burger dumplings.

with his debut audition round dish
of big burger dumplings.

I think this is
a really clever idea.

He is different,

and I've no idea what he's
going to come up with today.

Definitely would say
one of my strengths is creativity.

I think I'm showing them things they
potentially haven't seen before,

so hopefully I can keep surprising
them with my flavour combinations

and style of cooking.

I'm doing a cod and onion bhaji
with a curry sauce.

There's a smoked aloo gobi mash.

How did you come across a cod bhaji?

I was making a fish curry one day,
and we had the bhaji with it,

and it just tasted lovely, and just
started going through my head.

So you started putting bits of fish
in your bhaji when...?

Yeah. Just thought, "Why not?"

When I was growing up,
it was just me and my mum.

But every month she'd take us out
for a date night, the two of us,

to our favourite Indian restaurant,

So it reminds me of
the kind of food I ate growing up.

So bhajis do require a batter.
Yeah.

It's not the same as
a Western, European batter.

It's significantly different.

Yes, so you kind of add the gram
flour to bring it all together,

and that's how you get all
the nice crispiness from it.

Flecks of fish mixed together
with lots and lots of onions,

a little bit of butter,
and then gram flour added to that.

Gram flour, the flour of chickpeas.
It's really quite dry.

And there's a craft to making
a bhaji because you can only put

a small amount of liquid in it,
otherwise it becomes more of a dough

rather than a batter.

What I'm hoping for from Omar
is something light and spicy,

that crisp, aerating crunch that
echoes in the crevices of the skull.

I want a bit of that from him.

Ladies and gentlemen,
you've got 45 minutes left.

Just 45 minutes.

Ooh! What's that?
It smells really good.

34-year-old Forest
was born in Hong Kong.

His cooking is influenced
by his extensive travels.

He made a strong first impression
with an apple cake dessert.

I think it's professional quality.

He's already made a dough
that really, really impressed,

so, Forest, more of the same,
my friend.

Right.

When I go into something,
I get really focused,

and everything else just disappears,

so hopefully I can
continue doing that.

It took me a while to actually
come to what I wanted

because, personally,
I don't fry a lot of stuff.

I notice you've got gelatine.

You've got a liqueur here.

What are you making?

I'm making a blueberry tart.

Well, that's quite a challenge.

Have you made the pastry
from scratch here on the bench?

I've just made a pastry
from scratch,

and currently blind bake it,

and then put a frangipane on it
to bake it again.

And then once it cools down,
I'm going to put blueberry jelly,

which will include liqueur, and
then top with some whipped cream,

and then some caramelised nuts.

Just curious -
you went the dough route.

You didn't want to deep fry
something. Exactly, yes.

I really like sweet foods.

In the past,
when I travelled to Paris,

I would always go
to different patisseries

and just try out a lot
of different things.

And, yeah, this is the kind
of thing I love to do and eat.

That pastry has to be
really, really thin.

That frangipane inside has to be
lovely and soft,

and rich with almonds.

The flavour of blueberry
is really very sharp,

and Chantilly cream.

This shouts of a confident man.

Let's hope he gets
his timings right.

Are you making
three individual tarts?

I am making three
individual tarts, yes.

If one's bigger, I'll have it.

You guys, you guys fight over it.
Yeah, OK.

Forest has said that the patisseries
of Paris is his inspiration.

Forest has said that the patisseries
of Paris is his inspiration.

It's my natural habitat.

It's quite a standard.

If he can do that, brilliant.

I'll be very, very excited.

Aged 16, Claire joined the Royal Navy
and sailed the seas for six years.

Aged 16, Claire joined the Royal Navy
and sailed the seas for six years.

She now owns a cheese and wine shop
in Darlington,

and blew the judges away
with an interpretation

of her favourite takeaway.

The coating on that chicken
with the sesame seeds,

I think that is lovely.

Claire, of course,
was fast-tracked straight through,

with the quality of her
Korean chicken.

What else has she got?

I'm making fresh pasta
for my dish today.

Trying to cling onto
a little bit of summer,

like a bit of lemon,
a bit of basil, a bit of burrata.

I'll take you to the Amalfi Coast,
you know.

Not literally,
I can't afford it, but...

The filling, whipped burrata.
Yeah.

Burrata is a sort of
even younger version of mozzarella.

And did your mind immediately
go to making pasta... Yes.

..when you saw the brief?

It's something that I love doing.

I get so much relief out of it.

Like, just hand rolling it
and making it, it's just nice.

When you've had, like,
a bit of a crappy day,

you can just come home and
take it out on the pasta dough,

and it's very, like, meditative.

How are you feeling
about the competition now?

Erm...

..ask me in about 30 minutes.

A sharp, sour burrata
inside a piece of pasta. Wonderful.

When you bite into it,
it should explode with cheese.

Should have ample filling in there.

And then toasted breadcrumbs,
giving it texture.

That pasta dough needs to
be lovely and thin,

and there has to be more filling
than dough.

Otherwise, it's just this doughy
thing with a tiny bit of cheese.

Half an hour left, guys.
Half an hour left.

Born in northern India, 40-year-old
chartered accountant Anurag

now lives in Essex,

and credits his cooking skills
to his late mother.

In the audition, he impressed
with stunning presentation

and the flavours of his heritage.

Great cookery, great technique,
and absolutely delicious.

Great cookery, great technique,
and absolutely delicious.

I can't really compare
this experience to anything.

I think this is the best and
most exciting experience of my life.

I love spreadsheets.

It just makes your life so easy.

So when it comes to MasterChef,

I couldn't think of any better way
to plan my cook.

Today my biggest worry is,
because I'm cooking something

which is very regional
to Indian cuisine,

and to appreciate that food,

somebody needs to be aware about it,
at least.

What are you making for us today?

So I'm making a dosa for you.

I love dosas.

They are one of the greatest
expressions of batter in the world,

so I'm very excited by this.

So dosa is a savoury Indian crepe,

with spiced mashed potatoes,
with sambar,

which is a lentil vegetable stew,

served with idli,
with a couple of chutneys.

What's an idli?

This is like dumplings.

So idli got semolina,
a lot of spices.

And do you make dosa at home a lot?
Yes, I do.

When I was growing up,

we didn't have any exposure
to any foreign cuisine whatsoever.

So dosa was southern India,
that was a kind of a foreign country

for north Indians,
so it used to be a treat for us.

Anurag's making two
completely different batters.

One batter, made from rice,
to make dosa,

and the other batter, made from
semolina and water, to make idli.

Idli is steamed. Dosa are fried.

I've never seen idli
on MasterChef before.

We've only ever seen dosa
on MasterChef once before,

and it didn't work,

so I just hope that Anurag
is able to get this right,

because I think it sounds fantastic.

Calm down, dear.

Born in Wales and living in Scotland,

46-year-old Jo is mum
to four children.

She was inspired to cook as a child
by both her mother and grandmother.

She was inspired to cook as a child
by both her mother and grandmother.

In the audition round,
she needed to pare back on quantity.

In the audition round,
she needed to pare back on quantity.

I'd like to see Jo just
calm it down a little bit

and do a couple of things
really well,

than lots of things
and not get them quite right.

Today I am making
a chicken curry pie

with an onion bhaji lid,

and some spiced fondant potatoes,

some cauliflower and paneer,
and a pickle and a raita.

Oh, dear, I've done it again,
haven't I?

How do I put this?
What are you thinking, Jo?!

This sounds like a ridiculous
amount of stuff to do.

This is quite pared back for me.

You've got a pastry case.
Bottom and sides? Yep.

And then the filling is?
So you've got chicken curry,

and cauliflower and paneer.

Does it get mixed in with
the chicken? No.

It's separate? Separate.
I'm hiding it in the pie

so it doesn't look like I've put
too much on the plate.

What about the bhaji top?
Where'd that come from?

There might have been wine involved.

I love onion bhajis.

How did you feel about
cooking for Jay?

I'm a little bit excited.

Your face lit up when he walked in.

Yeah.
Why's that?

Sunday's not a Sunday
till I've read your column.

This is a woman of impeccable taste.

JOHN:Jo's taken some chicken,
cooked them in a pressure cooker.

In another pan, she's got paneer,

that lovely cheese from India,
with cauliflower,

which she's roasting with spices.

The amount of sauce into that pie
is really important,

and Jo's reducing that curry sauce
down so it's really, really thick.

I hope we don't end up with
a pastry cup which is dry,

with a pie filling which is dry,

and a dry onion bhaji
across the top.

Jo's given herself
a huge amount of work.

She seems to be soldiering on,
but I'm concerned right now.

I'm a bit nervous
about my pie cases,

but hopefully I'm not
serving soggy bottoms.

Come on, babies.

Contestants, you have five minutes.

I'm really short on time.
I think they're OK.

Come on, mate.
You've got three minutes.

That last dosa's going to
have to go on last minute.

Oh, my God. I can't breathe.

Your pie case is still in the oven?
Yeah. Whoa!

Final minute. Final 60 seconds.

Sod it.

I'm going to have to go for it,
I think.

Cooked? Yeah. Doing good.

Your time's up.

Well done, all of you.

Oh, my Lord.

Oh!

Oh, that was right up to the wire.

I didn't think
I was going to get that done.

Ow!

The bhajis were a real rush.

Anurag, please come and join us.

Chartered accountant Anurag
has made two batters,

one for a fried dosa,
filled with a spiced mashed potato,

and the other for an idli,

a steamed spiced dumpling
of lentil and semolina,

served with sambar,

a lentil-based vegetable stew,

a coconut chutney,

a tomato and peanut chutney,
and a roasted peanut salad.

Everything is delicious.

I'm loving the peanut salad.

The idli is gorgeous.

The key thing is I asked you
to make a batter or dough the star,

and you did that with the idli
and the dosa.

This is remarkable.
I'm just going to carry on eating,

and they're going to talk to you.

Thank you very much. Thank you.

Your dosa is thin.

It's lovely and crispy.

You toasted it beautifully.

And then inside that goes
these beautiful spiced potatoes.

That's fantastic.

Then we got the idli,
this lovely sort of almost soft,

like a savoury marshmallow
in texture,

with two absolutely
brilliant chutneys.

I think it's fantastic.

I just keep going back in
and nibbling more and more of it.

It's addictive.

I'm amazed you got all the work done
in the short space of time,

and it really is quite delicious.

Thank you very much.
Thank you. Really appreciate.

When I was leaving for the day,
I looked at my mum's picture,

and I said,
"Mum, I'm going to make dosa today."

And kind of, like,
I heard that she said,

"Yes, go,
go ahead and make me proud."

So I really feel very blessed.

Personal trainer Cliodhna

has cooked tempura squid,

served with a black garlic
squid ink aioli,

and a caper and raisin puree.

Lovely crisp batter on the squid.

The squid's well cooked.

There's proper seasoning in that
batter as well. Well done.

Is the only aioli on there
the stripe?

Yes.

That's not easy to eat.

I would have liked
more of that aioli.

I would have liked a big pile of it,
actually.

The raisin and capers,

you've got this wonderful
sweetness from the raisins

and then the sharpness of the caper
at the same time,

which, with the pepper that's on
the outside of that squid,

I think it really works.

I've got to tell you,
I'd pay for that in a restaurant.

Oh, thank you.

I'm kicking myself a bit because
they wanted more of the aioli.

There's a massive dish of it
as well.

LAUGHTER

But John said he'd pay for my food
in a restaurant, so that was, like,

the highest compliment
I could ever think to receive.

Toy developer Omar

has cooked a cod and onion bhaji,

served on smoked aloo gobi mash,

with a cucumber raita,

date and tamarind chutney,

and a chunky curry sauce.

Your bhaji is fulfilling the brief,
and it is full of undulation.

The fish and the onion,
it works very, very well.

And then underneath, you've got
your mash, which is deep and rich

and comforting, and it goes
very, very well.

I love this curry sauce.

It's a proper slap about the chops.

I just love all of it.

It's really brave
for anybody to walk in here

and try and create
something completely different

from anything we've ever eaten
before in our lives,

and I applaud your bravery.

Your bhaji, I think, is fantastic.

And I love the sweetness
of that raita.

That lovely date chutney
I think is really good.

You are as much an inventor
as you are a cook.

Your dishes aren't ever
conventional.

This one, I'm really enjoying.

I like the bhaji
with a bit of fish in it.

And I was very, very doubtful, Omar.

Jay said he loved it.

I literally felt like I could
stand there and cry.

Just wanted to call my mum,
and just was like a five-year-old.

Mum of four Jo

has cooked a half and half pie
with two fillings,

one with chicken curry,

and the other a spiced
cauliflower paneer,

topped with an onion bhaji lid,

served with spiced fondant potatoes,

cucumber pickle,

and a beetroot raita.

You like to do a lot, don't you?

I didn't think I was doing a lot.
Right.

It doesn't really look like
a pie to me.

You have made a receptacle
for quite a dry curry.

I'm afraid the bhaji
just hasn't worked.

There's not enough batter and
it's not crisp, and you know that.

Yep.
There are some lovely things here.

I love the pickle.
I love the raita.

And I love the spicing
of the chicken curry.

I was disappointed
when I cut into the pie,

and it didn't ooze out
sauce or gravy,

because that's the point of a pie,
right?

But the paneer with the cauliflower,
the paneer is salty and tangy,

almost sour, like a yoghurt,
which is nice.

Oh, I wanted it to work
because I think a curry pie

sounds like a lovely idea
with a bhaji top.

Jo, we know you can cook.

This hasn't worked, has it?
No.

Thanks, Jo.

I'm such a fan of Jay Rayner,

and to get the opportunity
to cook for him

and then just... Oh!

Gutted.

Bricklayer Adam has cooked waffles
and deep-fried buttermilk chicken,

Bricklayer Adam has cooked waffles
and deep-fried buttermilk chicken,

chilli jam,

cabbage slaw,

and frickles, served with
a whipped maple bacon butter.

and frickles, served with
a whipped maple bacon butter.

Adam...

..you've cut up the waffles!

These are great ingredients,

and I'm just not sure why
you've done it like this.

You've cooked some lovely chicken,
you really have.

You fulfilled the brief
on the batter front.

You made a lovely waffle.

And I like your slaw.

The frickles, the battered pickles,
lovely.

You know, technically it's great,

but then you have to bring them
all together on the plate

in a way that makes sense.

When you cut up food, as soon as
you chop it up and it's hot,

the moisture, it's steam -
it disappears.

That means that bit of chicken
that was lovely and moist

inside its casing has gone dry.

That means my little waffle, which
had crispy bits around the outside,

and lovely soggy bits in the middle,

has now not got the beauty
of that texture any more.

You've heard what they've said
about chopping it up,

and they're absolutely right.
Do you want to hear some good news?

Please.
You can cook.

That thing tastes fantastic.

To chop up a chicken
and waffles for Jay Rayner,

who absolutely hated his food
chopped for him.

But I'm just so happy
they liked the taste.

And my wife told me to cut it up.

Cheese and wine shop owner Claire

has cooked hand-rolled
tortellini pasta,

filled with whipped burrata,

served with a home-made
lemon garlic butter,

a Parmesan black pepper crumb,
and basil chips.

Claire, great flavours.

Like the lightness of the cheese,

and I'm picking up a bit of
lemon zest as well,

which freshens the whole thing.

Across the breadcrumbs,
there's pepper,

and I'm also getting nice basil
from your basil crisps.

However, the pasta is a little
thick, especially where it joins.

However, the pasta is a little
thick, especially where it joins.

You look like you know that.
I do, yeah.

The issue with a filled pasta
is you need a lot of filling,

The issue with a filled pasta
is you need a lot of filling,

and they usually should be
about 50-50,

and it needs about four times
the amount of that.

That's why it's difficult to make.

I agree with John.

There does need to be more filling,
and a little more seasoning,

but I really do adore
the crumb underneath.

I could sit with a big bowl
of that and a spoon,

and I'd be very happy indeed.

Thanks.

It wasn't great. It wasn't perfect.

It wasn't what I wanted to put out.

I knew my pasta dough
was just too thick.

I shouldn't have hand-rolled it,
I should have used the machine.

Marketing director Forest

has made a sweet shortcrust
pastry tart,

filled with a layer of blueberry
jelly, with blackberry liqueur,

and a frangipane layer,

topped with Chantilly cream,

encrusted with chopped
caramelised nuts,

cornflower petals, and sea salt.

It's unadorned,

and the excitement is when
we cut through that, isn't it?

Indeed, yeah.

Oh! Ho-ho!

Splendid.

Technically, it's brilliant.

But technical brilliance is for
nothing if it's not nice to eat,

and it is very nice to eat.

You interpreted dough as
a crisp, thin pastry shell.

You interpreted dough as
a crisp, thin pastry shell.

You executed that in the time
given you extremely well.

You've taken us to the best
of Parisian patisserie. Thank you.

Thank you.

Awesome.

Absolutely awesome.

Inside, that frangipane, rich
with almond, but lovely and soft.

Above that, we've got a jelly
made from blueberries.

Across the top,
then I've got peanuts.

Underneath that,
really lovely cream,

lightly whipped to the stage
it's in danger of collapsing,

and I'm amazed that
you've actually held it together.

It's just a thing of deliciousness.

Thank you.

Forest, this is the work
of a craftsman.

It's lovely and light and fruity,
creamy,

and just perfectly yummy
in every way.

I almost didn't know what to react.

I just stood there, smiling and,
"Yeah, thank you. Thank you."

But at the same time, a part of me
inside were feeling like,

"Yes! Yes! Yes!"

We've seen a few moist eyes today,
people getting a bit emotional.

I understand it, because you really
have put your all into it,

and you've done the thing
that is closest to my heart,

which is fed me well.

Thank you.

We said at the start of this,

we can only take the best cooks
with us.

It's going to be a tough decision.

We'll call you back in as soon as we
can. Thanks very much. Off you go.

Great round, great food.

Show-stopping dishes.

Huge smiles on our faces.

Good brief from Jay. Come on.

Before we go any further,
we have to shine a spotlight

on the beautiful tart
made by Forest.

He cooked today at a professional
level, and that tart was beautiful.

Forest has got himself
a place in the next round.

Somebody else today I think
did sterling work,

and that was Anurag.

Dosa and an idli?
This is great cookery, John!

And so much work in a
short space of time.

Anurag's going through,
we agree that? Yeah.

Cliodhna - tempura squid.

It was pretty. It was interesting.

I thought it was beautiful.

Do you want to put Cliodhna through?
Absolutely.

Do you know what I liked
with Omar today?

I think that invention
really worked for me.

A bhaji with strips of cod in it.

The flavours were great.

Omar has got himself
a place in the next round.

Good on Omar.

We've now got a discussion
between the three

who actually made mistakes.

Now, Adam made us a plate of
what I call promise,

and he chopped it all up.

You can't take what's a big fun dish

and try and make it look like
smart restaurant.

You mess it up,
you rip its soul out.

Jo made us a curry pie,

but what we had was we had
a chicken curry with reduced sauce

inside a pastry cup.

In half of that curry pie,

we had cauliflower and paneer
without any sauce at all.

And the bhaji, that didn't work.
It wasn't crispy enough.

Claire's dish -
I thought the flavours were great.

But the pasta was too thick.

There wasn't enough filling,
which made it dry.

We said at the start of this
we can only take the best cooks.

Who stays? Who goes?

Mm.

I didn't fulfil the brief.

It was just a pastry bowl
with some stuff in it... Ugh.

They might completely get rid of me
because of how I'd served it.

Chopping up food for a food critic
was just stupid.

I know that I could go home.

My dough wasn't MasterChef quality,
so...

..we'll see.

Thank you, all of you.

Your cooking today
made for an absolutely great day.

At the start of this, we did say

that we can only take
the best cooks with us.

We've decided...

..that two of you are leaving us.

The first person leaving us...

..Jo.

Sorry, Jo.

We've loved meeting you.
We really hope you've enjoyed it.

Honestly, I've absolutely loved
every second. Bless you. Take care.

Thank you.
Thank you very much indeed.

The second person
leaving the competition...

..Claire.

Claire, nice to have met you.
You too. Thank you.

I really hope you enjoyed yourself.
Thank you. Cheers.

The MasterChef experience
has been great.

It's been a right laugh, and
the contestants have been lovely,

and I'm so glad the ones who have
gone through are going through,

because they're brilliant,
and they deserve it.

I didn't do as well
as I hoped I would, but I did...

I'm really proud of myself.

And what an experience. I mean,
genuinely, what an experience.

It's been magic.

One, two, three, four, five.

Journey continues, right?
The adventure carries on.

Come on!

Some say roller-coaster,
I think tightrope.

I feel like I'm walking it.
I could fall off any time.

Smashed it! It's all good.

Last woman standing.
I can't believe it.

I'm just going to have to,
you know, take the lead,

and try and show them all
who's boss.

It is amazing. It's been a great
day. Really, really happy about it.

The competition continues,
and it just gets better and better.

But we are looking for
four quarterfinalists.

This is where the pressure
really starts to mount.

We've got some seriously talented
cooks in this group.

This is a battle royal.

Definitely a tough competition.

Everyone's really bringing
their A-game,

so you've got to step up
and try and beat them.

Feeling a bit excited, nervous,
all mixed bag.

I'm just trying to channel
the energy to be productive

as opposed to letting it get the
better of me and ruining me, really.

Welcome back.

We have set you a challenge -

I think an incredibly exciting
but not easy challenge -

and that is to cook a dish
featuring chocolate.

Your dish can be
whatever it wants to be.

It can be sweet.
It could be savoury.

You can use whatever you want
in your dish

that is going to champion chocolate.

One hour 30 minutes,
four quarterfinal places,

two portions of your dish.

At the end of this, sadly,
one of you is going home.

Let's cook.

The brief is chocolate,

and it sounds very tempting,
very delicious.

So today my dish is inspired
by a volcano, actually.

I am not trying to make
a volcano looking-like dish,

but kind of picking the inspiration,

how the Earth has different layers,
crust, texture,

so that's what I'm portraying
in my dish today.

So my dish is a chocolate dome
filled with coffee cream

So my dish is a chocolate dome
filled with coffee cream

and raspberry tequila gel,

which will sit on top
of chocolate brownie,

served with raspberry sorbet
and butterscotch sauce.

Whoa.

The raspberry, pretty bright
vibrant red colour, represent lava.

Last month, we visited Lanzarote.

The whole island looked chocolate,
so I thought,

"OK, can I make something
in the MasterChef kitchen?"

Wow. Mate, you have got
a creative bent, that's for sure.

What Anurag is doing
is huge amounts of process.

We've got a tempered chocolate dome.
Tempered chocolate -

you take it up to one temperature,
bring it down again.

It means that all the crystals
disappear,

and you end up with
a lovely shiny piece.

I hope that dome is really lovely
and thin,

so when you crack it with a spoon,
it does just that, it cracks open.

We haven't seen a sweet dish
from you yet, have we?

Yeah. And you'll be surprised
how big a sweet tooth I have.

I make my own birthday cake
every time.

I think that might be
a tiny little bit sad.

No, no, it's not! I can imagine
lots of people at home going, "Aw!"

The sad thing would be to eat
a bad cake on your own birthday.

Exactly!

I think that even without
all the good feedback,

there is already a pressure
to keep up the standard.

I know how my dishes
are meant to go,

so in the end, it's whether
I am able to produce my dish

in the way that I wanted.

So today I'm making a Paris-Brest,

which is a typical French patisserie

where you have
a ring of choux pastry.

And then what I'm doing is I'm
putting in praline cream in there.

I don't want to put you
under pressure,

but a Paris-Brest may be
my favourite, favourite pastry.

It commemorates the famous
bicycle race from Paris to Brest...

It does. ..and that's why it's a
bicycle wheel, right? Indeed, yeah.

No chocolate, traditionally,
in a Paris-Brest,

so how difficult was it
to introduce it?

So what I'm doing is that
I'm putting a chocolate craquelin

on top of the choux pastry,

so that it melts into a bit of
a cookie texture on top of it,

and then topped with
a chocolate ring.

Do it well.

Choux pastry make up things like
profiteroles, chocolate eclairs.

If that choux pastry doesn't work,
and it's not lovely and crispy

on the bottom, and hollow
on the inside, and it's doughy,

we've got a real problem.

Craquelin across the top -

it's a coating of chocolate that,
as the actual choux pastry bakes,

it cracks into little tiny pieces,

giving you a really lovely
rich flavour.

But is that enough chocolate
for our chocolate dessert?

30 minutes have gone.

You do have an hour left.

Now that there's less of us,
if you do mess up,

it's going to stick out
like a sore thumb, really.

It can make it
a little bit intimidating,

but I'm quite a tenacious person,

and I won't stop until
I've given it my absolute all.

Cliodhna, actually, you look
a little bit stressed. Are you OK?

I'm quite nervous today.

I'm just trying to not let
the nerves get the better of me.

What are you making?

Today I'm making a dark chocolate
and sea salt tart

with a candied orange
and pistachio cream.

So I'm using the dark chocolate
for the tart

and I'm using the white chocolate
in my pistachio cream.

Are you a chocolate lover?
I absolutely adore chocolate.

You could put chocolate on
chocolate, dip it in chocolate,

smother it in chocolate, it wouldn't
be chocolaty enough for me!

I absolutely love the stuff.

Another not-personal-trainer comment
coming from me!

We've got a sweet crust pastry base.

On top of that, we've got a ganache
made from bitter chocolate

with sea salt in it,

and that is going to
make everything salty,

so we've got to make sure that
pastry case is lovely and sweet.

She's taking pistachio
and white chocolate,

mixing the two together,
and putting that with whipped cream.

That cream is going to
be really sweet.

Cliodhna is using
raw pistachio nuts,

she's not using pistachio paste,

so hopefully we have
the flavour of pistachio nuts.

It's just a bit of a strange one
again today.

Like, I'm just doing something
a bit odd,

but something that I really love
and love eating.

Omar, you're doing something savoury
in a chocolate round, aren't you?

Yeah. I am.

If anybody was going to be
different, it was going to be you,

right? Can't be normal, Gregg,
it's too boring.

What is the dish?

So my dish today is lamb shanks
with a chocolate gochujang sauce.

There's roasted butternut squash
and pickled chillies.

Where did this come about?

So last year for my 30th, we went
to a really great Mexican restaurant

and did, like, a chef's table,

and that's where the chocolate
thing in kind of savoury

started to kind of play around
in my head a little bit.

Yeah. Central and South America,

they use chocolate in savoury dishes
a lot... Yeah.

..but not a lot in Europe.
No, not a lot in Barnsley either.

Omar, being Omar,
is taking lamb shanks,

which are really quite British.

He's dusted it in cocoa,
so it should go quite bitter.

Gochujang from Korea.

Gochujang, a paste made
from sugar and chillies.

And then chocolate, which was
coming from Central America,

and putting the whole lot together.

We're on an Omar adventure.

I've had chocolate with goose.
I've had it with chicken.

I've had it with
a bit of seared beef.

I've never, ever had it with lamb.

I think the sauce is probably,
like, the hero of the dish.

It brings everything together. It's
where the main chocolate flavour is.

It's got a lot of sweetness,
a lot of heat,

so it's trying to find a balancing
act of getting that right.

You have 30 minutes left.

Adam's making
a chocolate biscuit-based tart.

He's filling it with
a salted chocolate coffee ganache.

He's serving that with a toffee
sauce inside the actual tart itself.

It should be lots of different
layers and different textures.

Lovely.

But Adam seems to have a problem
getting his tart cases out.

My tart cases are stuck in the mould
at the minute,

so I've put them in to bake
a little bit longer,

so I'm guessing that's what it is.
They're not stiff enough.

With the whole dish, Adam's
making some white chocolate shards.

And we've got a banana ice cream,

but he's making
a speedy banana ice cream.

I'm going to blitz the bananas
down in the blender,

and because they're frozen,

it should still have, like,
an ice-creamy texture.

And then I'm going to stick it
in the blast chiller.

I'm up against it, yeah,
I'm not going to lie.

What do you think you have to do to
grab yourself a quarterfinal place?

Not chop anything up on the plate!

I think I need to show you
that I can present a dish

and every element is on there
for a reason.

And I feel like this dish has...
Everything's got a place.

I came into this competition
quite cocky,

and then I got humbled
by a couple of comments.

This is a brief designed for me.

I'm 100% addicted to chocolate,
and I'm not even going to lie.

And if worst comes to worst,

I've got a chocolate dish that
I can eat on the way home...crying.

12 minutes for your desserts...
and for your lamb.

OMAR CHUCKLES

I'm filling my chocolate tempered
domes with some coffee cream.

Yeah...I think I'm in control.

The choux pastry was
on the flat side,

but taste is still there.

Lamb's not as tender as it could be,

but I'm just going to have to
go with it now at this point.

The pressure's really on.
Things are starting to go wrong.

SHE GASPS
I've BLEEP it!

Oh, BLEEP!

The tart's collapsed,

because the pastry was still warm
when I've tried to move it,

so I'm only down to one tart.

Right, come on. I can put
one good plate of food together.

You've got three minutes.

Come on!

My tart popper.

Final touches, please.
Ladies and gentlemen, final touches!

Time's up. Our time is up.
Well done.

If you don't laugh, you'll cry.

I've got one version of my dish,
so...

..it's just not gone right,
but it is what it is.

I know it looks shocking, but it's
going to taste good, hopefully.

Omar, are you ready? Come on.

The only person to do
a chocolate savoury dish.

Yeah.

Omar has cooked lamb shank

with roasted butternut squash
glazed in cocoa powder,

with roasted butternut squash
glazed in cocoa powder,

served with fresh grapes,
pickled chillies,

whipped feta cream,

and a toasted cashew crumb

with a chocolate
and Korean spice paste sauce.

Lamb, chocolate, cheese, grapes.

I love it.

I absolutely love it!

There is something of
the Nutty Professor about you,

and I mean that with affection.

The lamb is cooked nicely.

That chocolate sauce is great.

You get the bitterness
of the chocolate,

a slight bit of sweetness,

and then it goes into chilli heat,
a lot of chilli heat.

The grapes are offering a little bit
of sweet relief from the heat.

And, of course, you've got
whipped cheese that's salty.

I'm very, very much enjoying this.

And I approached it with a great
deal of caution, let me tell you.

The butternut squash
is nice and sweet,

but turned bitter because you fried
it in that lovely cocoa powder.

I think that's really,
really clever.

I don't know at what stage
your experimenting will go wrong,

but right now,
you're on a pretty good ride.

I think some of the other dishes
that I've done for John and Gregg

probably haven't been executed
as well,

so they've questioned around the
inventiveness and the creativity,

but I think today,
they really saw the best of me.

Inspired by the volcanic island
of Lanzarote,

Anurag has made tempered
chocolate shards and sphere

filled with coffee cream,
and a raspberry and tequila jelly,

served on a chocolate brownie

with fresh raspberries,

a raspberry sorbet...

..and a butterscotch toffee sauce.

The amount of work that's
gone in here is quite extraordinary.

The chocolate with
the raspberries and the coffee

I think is wonderful.

The brownie's nicely made.

Your raspberry sorbet is really
lovely and smooth, and still sharp,

and flavoursome with raspberries,
and really fragrant -

almost like a Turkish delight
in flavour.

I really like it.

A perfect toffee sauce.

Not too sweet.

That's without
a tempered globe of chocolate

with a coffee mousse
inside that raspberry gel,

with the almost heat
of tequila in it,

all sitting on top of a brownie.

This is exceptional work!

Thank you very much.
It means a lot to me.

I'm feeling relieved.

I'm happy I was able to deliver
what I planned for.

It just came together as I wanted.

Cliodhna has made
a dark chocolate sea salt tartlet

served with a pistachio
and white chocolate cream

and candied orange.

Gregg seems to have missed out here.
I'm sorry, Gregg.

What's happened? The tart shell just
burst in my hand, unfortunately,

What's happened? The tart shell just
burst in my hand, unfortunately,

so I've just decided to serve one
as I'd like it to look.

OK.

We're going to cut it in half
and share it. Perfect.

Your pastry is very fine,

maybe too fine to hold that amount
of chocolate ganache in there.

The chocolate work
is really well done.

It's just set,
it's not too sweetened.

There's a little bit of salt
on there as well,

which just emphasises the sweetness.
I'm really, really enjoying that.

The pistachio and
white chocolate cream,

I'm not getting a great deal
of pistachio from it,

and it's going a little grainy.

On dissection, it seems that I have
gifted Mr Wallace with my salt.

I would like the saltiness
of that chocolate,

because your white chocolate and
pistachio cream is actually sweet.

So is the chocolate filling,
and so is the pastry,

and it needs that salt across the
top just to break that away. Yeah.

I'm absolutely gutted
about how it's turned out today.

It would have been quite easy
to just throw the towel in

when the tart burst in my hand,

and I didn't give up, so that's
one thing I'm definitely proud of.

It's taking, like, every fibre
of my being

to not let one of these tears
roll down my face.

Forest has made his take on
a classic French choux pastry -

Paris-Brest -

filled with praline cream,

lemon gel,

topped with chocolate craquelin
and a tempered chocolate ring.

topped with chocolate craquelin
and a tempered chocolate ring.

It's another
very confident-looking dish.

It is sugary and sweet.
That's fine with me.

You've used chocolate two ways.

One is like a crispy pastry
across the top. That works.

I think your ring
is worked really well.

That's beautifully
tempered chocolate.

It's got really nice gloss to it,
and it's fine.

It's breaking with
the crack of a spoon.

I like the addition of the lemon.

You get the tartness and sharpness
of the lemon first

before all that praline cream
comes in.

I'm really happy with this.

A huge amount of work in here -

tempering chocolate beautifully,
making that crust across the top,

doing a praline,
making your creme patissiere.

But we have got an issue here.

I think your choux pastry
has misbehaved on you.

It's quite thin
and a little bit hard.

My choux pastry, I slightly put
a bit too much egg in there,

but it wasn't disastrous,
and the flavour was good.

I really hope that this is enough
to get me to the next round.

Finally, Adam has made
an almond chocolate biscuit tart,

filled with a layer of
salted caramel toffee sauce

topped with a dark chocolate
and coffee ganache,

served with a tempered
white chocolate shard,

served with a tempered
white chocolate shard,

chocolate soil,

and banana ice cream.

It's not the prettiest dish
in the world. No.

Is there supposed to be toffee sauce
in the bottom there somewhere?

Yeah. I think it's merged in.
Maybe it wasn't set enough.

I think that's naughty in there.
Proper naughty.

There's butter and there's nuts,
and there is salt in there as well.

Quite a bit of salt,

but that's all right because
the other flavours are powerful.

It's dark, deep chocolate,

and it's got the finish
of a roasted coffee as well.

I mean, it's absolutely lovely.
I'm loving it.

You've definitely hit the brief
with chocolate.

You used chocolate pastry.
You've used a chocolate filling.

You've got a chocolate soil.
That's good.

It just needs a lot more finesse.

Yeah.

But I like the flavour of chocolate
and coffee. Yeah, same.

I'm happy. I've done...
done the best I can do.

No. Sorry. Scratch that.

I feel like
I could have done better.

Chocolate is tricky.

I'm not surprised we had mishaps.

However, along with the mishaps,
we had some stunning work.

Omar - lamb shank with butternut
squash, gochujang, chocolate.

Omar - lamb shank with butternut
squash, gochujang, chocolate.

An absolute invention
all of his own.

He was the only one who did
a savoury dish with the chocolate,

and it was fantastic.

Omar's got himself
a quarterfinal place.

Anurag is nothing short
of a phenomenon.

The amount of work that young man
does is quite incredible.

I didn't have an issue
with any bit of it.

It's good enough
for a quarterfinal.

Oh, mate, he's more than good enough
for a quarterfinal.

After that, really,
I think we've got mistakes going on

from the other three.

The fact is there are only
two more quarterfinal places.

Forest made us a Paris-Brest.

The choux pastry
wasn't quite right.

It wasn't a disaster, but it wasn't
as light and as fluffy as he wanted.

But the chocolate ring
was beautifully tempered.

I thought good work from Forest.

Adam gave us a chocolate
and salted caramel tart.

We want a bit of finesse.

Could he have made it look better?
I kind of think he could.

However, I liked that
toffee met salt,

chocolate, coffee.

It was rich. It was dark.
I liked it.

Cliodhna had a disaster.

The outside of that tart, the
pastry was really, really fine -

so fine that one of them
collapsed in her hand.

We both agree
that pistachio cream didn't work.

Not quite sure if it was the white
chocolate that made it go grainy,

or the cream was slightly
overwhipped.

It needed more flavour
of pistachio.

And we were supposed to get
two tarts, and we had one.

I'm taking the negative comments.

I'd really like to take that
into the next dish

and show them that I can come back
and do something really strong.

I came in every day
thinking that things would go wrong,

and it is a matter of
how many things go wrong.

I think I am definitely concerned.

Unfortunately, my bad day
in the kitchen was today,

and you can't be asked
to produce two plates of food

and then just come out with one
that's not absolutely perfect.

You five have been brilliant.

An incredible example
of fantastic amateur talent.

As you know, there are only
four quarterfinal places to give.

That does mean that one of you
is leaving the competition.

The person leaving us is...

It's Cliodhna.

Cliodhna, love your fight.
You've been a great contestant.

Thank you very much indeed. You're
leaving us. Thank you so much.

I should have made
some spare tart cases,

but I just thought
I'd cut some time,

and, yeah, ultimately,

that was what's cost me
my place in the competition.

Congratulations. You've got yourself
a quarterfinal place.

Come on!

RELIEVED LAUGHTER

To be able to do this odd dish

that I've just made
in my little kitchen in Barnsley,

and bring it
to the MasterChef kitchen,

and it be so well received,
it was amazing.

I feel ecstatic.
Relieved, more or less.

Yeah, I got the quarterfinal place.

I'm so happy.
I couldn't ask for more.

I think today's
a bit of a close call,

but I'm so glad that I got through.

I made a lot of mistakes today,
and I'm not going to do that again.

I'm just...overwhelmed.
Absolutely overwhelmed.

Next time, it's the quarterfinal,

and Omar, Adam, Anurag, and Forest

and Omar, Adam, Anurag, and Forest

return to face their toughest
challenge yet,

as they battle for a place
in knockout week.

It's like a sandwich
but on steroids.

It is technically genius.