All language subtitles for MasterChef.S19E10.1080p.HDTV.H264-DARKFLiX

MasterChef is back...

Boom!

..with 45 of the country's
most ambitious home cooks.

Argh!

Stressing.

Each week...
Oh!

..nine will battle
for a coveted place

in the quarterfinal.

THEY GASP

Oh, my God!

Stress. Stress.

Argh!

I can't believe it.

Ohhh! Chronic!

I absolutely love it.

Hey! Dib-dab, that's fab.

Only the strongest will make
it to the final challenges

and the culinary adventure
of a lifetime...

It's all about the speed now, OK?

Whoa! It's a piece of art.

Cheers! To the fair.

Whoa-ho!

We need to pick up the pace, please.

..as they compete for the title
of MasterChef Champion 2023.

..as they compete for the title
of MasterChef Champion 2023.

We want passion, drive, ambition.

We want beautiful food.

Let the culinary battle commence.

It's early morning,

and this week's
nine MasterChef hopefuls arrive

for their audition.

Cooking in the MasterChef kitchen
is going to be 50% terrifying

and 50% like being at Disney World.

When I cook at home, everything kind
of disappears around me

and I just cook,

so I'm hoping that kind of magic
happens in the MasterChef kitchen.

This feeling, the nerve-racking
feeling,

I don't know why, but I like it.

Welcome to MasterChef.

This, of course, could be the start
of a fantastic adventure.

We've asked you to cook
for Gregg and I

a dish that you cook for your family
and your friends,

a family favourite, as such.

John and I are going to choose
our three favourite dishes.

The cooks who cook those dishes,
they're going to get themselves an

apron and they are in the
competition.

The remaining six of you will get
a chance to cook again

for four last aprons.

We will not be in the
MasterChef kitchen with you.

Our floor manager,

he will keep time and make
sure you deliver to us

because we will be next-door
in the tasting room.

We'll see you soon.

I am so scared. Are you?
So scared, yeah.

I want to do my best and try and get
one of the aprons

and go through, yeah.

Definitely the easy route,
if possible.

I love this round.

We have no idea
what we're going to get.

I'm excited and I'm terrified.

I feel like I need a huge hug.

Their job right now is to simply
make us fall in love

with their cooking
through their family favourite.

I've not got a podcast playing.
I've just got my own thoughts

and a frying pan,
so what could go wrong?

The contestants will audition
in groups of three, and have one hour

and 20 minutes to make their family
favourite MasterChef-worthy.

and 20 minutes to make their family
favourite MasterChef-worthy.

Doing well - chop, chop, chop.

First up will be 27-year-old fire
and security engineer

Ryan from Wigan.

He regularly cooks at home
for his partner Rachel and the kids.

It wasn't me who applied for
MasterChef. It was Rachel.

She was like, you should
just go for it.

And, er, yeah, I'm here!

So hopefully, I'll prove her right.

I literally just watch every TV
show to do with cooking

all the time.

I love Tom Kerridge and then
John Torode, as well.

I do like John Torode.

Got a man crush!

Ryan's up first -
seafood paella with tempura squid

and a parsley oil.

Actually, there's probably
a lot of skill on show here.

Family favourite from holidays
with my mum and dad in Spain.

We used to always get a big pan
of paella

and then it just takes me
back to that moment.

The secret is get the saffron in,
all the flavours of the garlic,

paprika, and just let it stew away
and soak up all that flavour.

That squid - there's got to be
a lovely, crisp batter

round the outside.

I'm a bit worried about my batter.

It's not really crisp enough.
It's just really oily,

so I need to try and change it.

Going to try and make it a bit
thicker.

Ryan, how are you getting on?
Flapping a bit.

What about you?

Yeah, I think I'm all right.

27-year-old Nikka grew up
in the Philippines and now works

27-year-old Nikka grew up
in the Philippines and now works

as an NHS neo-natal nurse in London.

I deal with babies who are quite
sick and needing a bit more support.

I deal with babies who are quite
sick and needing a bit more support.

I love my job so very much,
but I do love cooking.

We had MasterChef
in the Philippines.

It was such a big thing.

And then, when I came here, I did
not realise that MasterChef

could be within reach,
so it's a dream come true already.

Nikka is making for us pork belly
adobo, served with garlic fried

rice and atchara.
I love the sound of this dish.

It's a classic Filipino dish.
We have it at least once a week.

This is basically my family's
version, but a little bit elevated,

I'd like to think.

I love pork belly.
When it's cooked beautifully,

it should be lovely and soft
and fall apart.

Adobo is putting it into vinegar,
soy sauce and garlic, isn't it?

Adobo is putting it into vinegar,
soy sauce and garlic, isn't it?

It's just a way of marinating it.

NIKKA:It's special because,
whenever I miss home,

whenever I want some form
of comfort,

I put it on the plate
in the form of adobo!

Emma, how are you feeling?

Fantastic, thank you for asking.

Next up is 42-year-old property
manager Emma from Glasgow,

Next up is 42-year-old property
manager Emma from Glasgow,

who's been cooking since she was
six-years-old.

My biggest inspiration for cooking
is my grandma.

She is 91.

She's an incredible cook.

Just about everything I cook
has a little bit of a hint back

to what she has taught me.

What is it you're actually making?

Persian chicken.

Ooh, that sounds amazing!

Doesn't it? Let's see what happens.

I'm guessing here
with this chicken stew

is a kind of tagine
sort of affair.

I wouldn't be surprised
if we don't see some saffron in it,

some nuts in it, maybe some
dried fruit in it.

The chicken needs to be cooked
really well.

If it's going to be thighs, we need
to have meat that just falls away.

This is loosely based on something
that my grandma's

been making since 1954.

She was a young bride and went
to my grandpa's boss's house

for dinner and they were Egyptian,
so they made a kind of style

of this stew and my grandma
just started cooking it,

and we've had it in the family
for years.

That spiced aubergine - aubergine
can be really tough

if it's not cooked properly,

but using lots and lots of spices
and flavourings in there,

it could be elegant.

OK, Ryan, you've got 15 minutes
left. 15 minutes. Thanks a lot.

Yes! This seems to be a bit better.

Yeah. I think I'm happy with that.

Let's get plated up.

Yeah, I think so. Looks pretty.
You're good.

Hopefully, it'll taste OK.

Yay! You're doing it. You're great.
You've got this.

This is the tempura squid
going on now.

I just need some parsley oil
on there, going round.

I'm happy. Deep breath. Breathe!

Go on, Ryan!

CHEERING

That looks so good. Cheers, thanks.
Amazing.

Nice job! Cheers.

So we know the standard now, don't
we, yeah?

Hello.

Fire and security engineer
Ryan's audition dish

is seafood and chicken paella,

topped with pan-fried king prawns,

tempura squid and parsley oil.

How did it go in there? Stressful.

Really? I have to tell you,
it smells good. Thanks.

I think you've captured the flavour
of the paella, with all that saffron

and the spicy pork that comes
from the chorizo.

I think that's really good.

But I find those prawns overcooked.

They've gone dry for me,

and they've gone really sort
of cotton wool-like.

There are a thousand ways
of making a paella.

I like yours. It's saucy,
and that's how I like it.

Rice is nicely cooked.

Your tempura squid is perfect -

light tempura batter, nice chew
to the squid.

Thanks a lot. Cheers, mate.

I think you like this more than
I do. Those prawns are dry.

RYAN SIGHS

As I was walking through the doors,
my heart was pounding.

My hands were shaking as well.

I just couldn't believe it.

I was like,
"They're actually there."

I'm quite confident with how
this has turned out,

but it's a coin toss at this point.

Yeah, hopefully they like it.

OK, Nikka, that's one minute to go.

This will be the last thing and then
it will be in their hands after.

Good luck. Thank you. Gosh.

Hello. Hi.

NHS neo-natal nurse Nikka has cooked
a pork belly adobo,

NHS neo-natal nurse Nikka has cooked
a pork belly adobo,

a Filipino pork stew flavoured with
soy sauce and vinegar,

served with garlic fried rice
and atchara,

lightly pickled carrots,
shallots and chillies.

Your rice is beautifully done.

There's a nuttiness to it, and
there's so much garlic in there,

it's almost hot, but it's not
overpowering. It's perfect.

I love your atchara.

There's a light pickling on that,

and there's ginger and there's
chilli and there's heat.

But it's very refreshing.

But I've got bits of pork
in there going a little dry,

a little chewy.

Nikka, I think you cooked your rice
beautifully

but your pork belly adobo, because
you've got soy in there and vinegar,

but your pork belly adobo, because
you've got soy in there and vinegar,

the flavour is very concentrated
and quite salty.

Nikka, thank you very much.

Thank you.

It was amazing having them critique
my dish, but at the same time

they said it was a bit salty,

so quite nervous about that.

I can breathe now.

I think we're OK.

I think just cobble it all together
and keep my fingers crossed.

So, chicken thigh.

This is rose petals.

Because everyone needs a bit of
pink and sparkle.

Done!

That's so pretty, Emma. Wow.
Well done, Emma. Good luck.

Thank you. Thank you.

Hello. Hello. Hello, hello.

Property manager Emma has made
her version of her grandma's Persian

chicken stew, served with spiced
aubergine rice, and a tomato filled

chicken stew, served with spiced
aubergine rice, and a tomato filled

with a cucumber and pomegranate
salad.

I love that jammy onion.

Sweet, sharp, dried apricot,
rose petals.

All the spices, including cinnamon.
I think that's absolutely delicious.

Sadly, the chicken's gone dry
because you've kept it separate.

Cooked in with those onions,
I can just imagine

it tastes absolutely delicious.

Your tomato salad,

I like the bite of the onion and the
freshness of the pomegranate.

But it seems strange to have a
cold salad

But it seems strange to have a
cold salad

with a hot rice dish.

Thank you so much. Thank you.
Thank you.

I'm feeling, pffff, elated and
devastated in equal measure.

I'm feeling, pffff, elated and
devastated in equal measure.

Who dries out chicken?
My grandma will kill me.

Back in the kitchen,

the next three competitors
are under way.

43-year-old Chris from
Henley-on-Thames has been a circus

performer for over 20 years and
performs in London's West End.

I'm a fire breather.

I spend my life dressed as a pig,

so I'm known onstage for being a pig

that makes a mess with food.

My day job, usually, is eating
and breathing fire, and cooking

in the kitchen, I guess,
still working with heat.

So I'm happy with that.

But cooking on the MasterChef
kitchen, it is going to feel totally

out my comfort zone.

So I'm going to make steak
and chips, but I'm going

to reimagine it for MasterChef.

Marinated fillet of beef with some
Asian flavours,

a smoked pomme puree and a red wine,

port and five-spice gravy.

Chris is promising a steak and
chips, actually, without any chips.

You can't do steak and chips
and no chips!

He's got steak and mash.

I'm a fan of rare steak,
but I'm going to go

for a nice medium for the judges.

I think they'll appreciate that.

Chris is attempting what needs
to be a very fine balancing act.

Asian marinated fillet steak
and smoked puree

AND a red wine,
port and five-spice jus.

That's a lot going on there.

At home, I cook for my boyfriend.

He would say I'm a messy cook,
but I'm getting better.

I'm getting better at being tidy.

Oh! The smell of it.

40-year-old master coffee
roaster Chariya grew

up in northern Thailand
and now lives

with her fiance in Farnborough.

Chariya is going to cook for us
nam ngiao.

Northern Thai curry
with beef short ribs.

There's a huge amount of work
in this dish.

It's my grandad's favourite.
I cook for him today.

Thai food is not about pad thai,
tom yum, red curry.

No! No, no, no, no, no, no, no.

It's a lot more than that.

I'm wondering how she's going
to cook beef short ribs.

When I cook them, they're in the
oven for two, three hours.

So what's she going to use?
A pressure cooker?

If the pressure cooker doesn't work
and the beef is not tender,

then that is...that is going
to be a disaster.

Ta-da! Oh, that looks good.

I've put 30 chilli in there.

SHE LAUGHS

It's going to be very hot.

Look at the colour. It's so red.

Mm!

SHE LAUGHS

Beetroot vermicelli rice noodles.

Does that mean noodles flavoured
with beetroot?

It's a nice colour! It's so pink.

If Chariya can make home-made
noodles in the time that she's got,

I'm going to be really impressed.

I do think it's an
apron-worthy dish.

I mean, this garish orange one
is lovely, but I would prefer

a MasterChef one.

25-year-old recruitment consultant
Josh lives in Stratford-upon-Avon

25-year-old recruitment consultant
Josh lives in Stratford-upon-Avon

and started cooking
when he was at university.

I remember when I first made a white
sauce in front of my flatmates

and they looked at me
like I was some kind of wizard.

Josh is making Scottish venison
with pearl barley risotto, served

with a haggis bonbon, asparagus
puree and a red wine jus.

It's so Scottish, it's waving
the flag of St Andrew.

I, myself, am not Scottish.
However, my wife's family

very much are.

We got married earlier in the year,
so I kind of wanted to do something

kind of dedicated to them.

I've been watching MasterChef
for pretty much as long

as I can remember.

We even had a picture of Gregg
up in my uni accommodation

in the kitchen, kind of hovering
over me while I was cooking.

Don't tell John. I don't want them
to think

that I'm playing favourites.

HE LAUGHS

I love pear barley risotto.

I think it's a great thing, as long
as it's seasoned really well.

Maybe some mushrooms in there.

If I screw up pearl barley,
I don't think I'll ever be able

to look my wife's grandparents
in the eyes again.

Asparagus puree?

Asparagus puree, to me, is
like the odd one out there.

OK, Chris, time to start plating.

Great. Thank you.

Moment of truth.

HE LAUGHS

I'm happy with that.

That looks incredible, Chris.

Hi. Hello, Chris.

Circus performer Chris has marinated
his beef fillet with soy sauce

Circus performer Chris has marinated
his beef fillet with soy sauce

and sake, and served it on wilted
cavolo nero with caramelised

and sake, and served it on wilted
cavolo nero with caramelised

carrots, smoked pomme puree and a
red wine, port and five-spice sauce.

carrots, smoked pomme puree and a
red wine, port and five-spice sauce.

Have you got a butchered
pig tattooed on your arm? I have.

So I've spent my whole career
dressed as a pig, performing fire

So I've spent my whole career
dressed as a pig, performing fire

and fire-breathing, in circus,
in a show in the West End.

I mean, we've had some people
in here before.

I've never had a fire-breathing pig
in here before!

I'm surprised you've allowed me on.

THEY LAUGH

Your sauce is great.

Sharp with red wine.
Sweet with port.

Love that Chinese five spice.

I really like it.

I like your carrots.
They're really good.

But because you marinated
that beef, what's happened

is when you've cooked it,
it's starting to go slightly dry.

Your mashed potato is absolutely
splendid.

It's really thick and creamy
and it's completely lump free.

But it lacks seasoning.

Chris, it's been a pleasure
to meet you.

Thank you. Thank you.

Everything inside me is
just mixed-up emotions.

It definitely was more scary
leaving my food for John and Gregg

than doing a show, for sure.

Right. Let's do this.

This is the rice noodle.

We're going to serve next
to the curry.

Some fresh coriander. All done.
Good luck.

Thank you. It's very heavy.

Hiya! Hiya!

Chariya's audition dish is nam
ngiao, a northern Thai beef

short rib curry served with
home-made beetroot

vermicelli rice noodles, crispy

chicken skin and a beetroot
coral tuille.

Chariya, I really like what you're
trying to do with presentation.

Chariya, I really like what you're
trying to do with presentation.

I feel as though you have probably
done a little bit too much.

Yep.

Oh! Is that too hot for you? Sorry!

No, it's fine. Cor!

The short rib is melting
in the mouth and falling apart.

Your rice noodles are lovely.

They've got a nice little crunch
to them, but I think them being pink

is a little bit unusual.

You've done a huge amount
of work in here.

I think it's really good.
I think it's a really good dish.

That broth. My word.

I don't know whether you noticed,
but I can't keep my spoon

out of there. There's a real
sweetness.

It goes very salty.
It is hot as well.

And sour. It's really quite lovely.

That's powerful. Thank you.

I think it looks odd.

Tastes good. Tastes great.

I'm convinced that lady can cook.

That was very good.

Oh, my God. I can't believe
I'm here.

However, I think they are right
about the pink noodle. Yeah.

OK. Josh, that's five minutes
remaining.

Thank you very much.

Oh, my venison is still
in the sous vide machine.

Come on.

Right, Josh, it's time to go.

Thank you.

Good job. That looks fab. Well done.

That's an apron. Definitely.
That's an apron.

Okey dokey.

Recruitment consultant Josh
has served Scottish venison,

Recruitment consultant Josh
has served Scottish venison,

seasoned in wild mushroom powder,
with a haggis bonbon, asparagus

puree, mushroom and bacon pearl
barley risotto topped with grilled

puree, mushroom and bacon pearl
barley risotto topped with grilled

asparagus and a red wine sauce.

Tell me why asparagus puree
is a family favourite.

It's a very beige dish
without a little bit of colour

and freshness on there.

I'm colour-blind, so I can't
really tell where my dish is.

So it was some feedback from my wife
that I needed some extra

colour on there.
What colours can't you see?

Most of them. I'm pretty good
with orange, though.

Venison, really nicely cooked.
Pink, and a really nice seasoning

Venison, really nicely cooked.
Pink, and a really nice seasoning

around the outside that is peppery.
Your pearl barley, it's got

just the right amount of give.

There are good mushrooms in there.

There's good work on here,
my friend.

You've captured the flavour, the
essence and the beauty of venison

You've captured the flavour, the
essence and the beauty of venison

with a really magical touch.

I think this is absolutely
brilliant.

You've got a fine asparagus puree
I didn't want to like.

And I think your sauce is a very,
very good sauce for an amateur cook.

It's got a really lovely richness
of meat stock and the sweet

sharpness of wine.

Thanks a lot. You did good, mate.
Thank you. See you later.

See you later.

I'm amazed. I think that's probably
the best plate of venison

I've had on MasterChef in probably
a decade.

That young fella has got talent.

I'm over the moon.

I'm not sure whether to laugh or cry
or do both at the same time.

I don't think that could
have gone better.

Really amazing to hear.

It's now down to the final three
auditionees to win an apron.

38-year-old tree surgeon
Fabio is originally

from Newcastle upon Tyne.

He grew up surrounded by food,
as his Italian-born dad was a chef.

He grew up surrounded by food,
as his Italian-born dad was a chef.

My father is from Palermo in Sicily,
so he came over in the '70s,

when the Italian food boom
was, like, kicking right off.

So that's really dictated
my culinary world.

Fabio, a braised shin of beef
in a red wine sauce.

Absolutely fabulous. Speaks to my
inner depth.

My earliest memory, I would say,
would be going to Sicily as a child.

And my Sicilian grandmother
was just the typical Italian nonna.

She would make pasta with one hand
whilst frying something in the other

hand and having a conversation.

And so it was just, like, the
theatre of all of that, I was always

surrounded by it, you know?

Braised shin of beef in an hour
and 20 minutes?

Not easy.

If you don't cook a shin of beef
properly, all that fat that's

in there is going to be in hard,
chewy lumps.

A great pomme puree, free
of lumps, really well seasoned.

There's roasted celeriac.

When you cut into it, you get
that lovely nuttiness

that comes with it.

Now, here's the odd one out.
A minted pea puree.

Lamb, yes.
Beef, never had it before.

Spot-on.

Hey, I can take a big,
deep breath a little bit more now.

HE LAUGHS

Also competing for an apron is
30-year-old fashion and textiles

artist Anurita.

She moved to Bristol five years ago
from Lucknow in northern India.

She moved to Bristol five years ago
from Lucknow in northern India.

Anurita's making for us

galaoti kebabs with laccha paratha,
a carrot, cucumber and pomegranate

galaoti kebabs with laccha paratha,
a carrot, cucumber and pomegranate

salad and a peanut chilli chutney.

I'm really excited about this.

Galaoti kebabs basically means
"melt-in-your-mouth kebabs", and I

grew up in a vegetarian family,
so my mum made

a vegetarian version of this.

So it's melt-in-your-mouth
vegetarian kebabs

that I'm making today.

Those kebabs, she's doing
them with red kidney beans.

Trying to get the kebabs to stick
together and be moist,

because beans are dry.

So she's got her work cut out.

It means a lot to me because it's my
family's favourite dish.

All of us live in a different
city, and I live abroad.

So whenever we get together,
this is the first meal

that we have together as a family.

I've got a really beautiful-looking
dish in my head, and I've got

a little doodle over there,
and I'm hoping

that I present it that way.

Make the parathas, please,
a little bit fluffy

because I would really like to wipe
those across a plate.

The way it's been folded,

it's going to create a lot of layers
in between, and then it goes

really well with the kebabs.

Peanut and chilli chutney.
That's a new one on me,

but I like the sound of that a lot.

I would love to get an apron
today, and I'm hoping my dish

might help me get one.

Let's see how it goes.

How are you doing, Robin?
I'm doing good, thanks, guys.

Last to audition is 28-year-old
child's rights officer Robin,

Last to audition is 28-year-old
child's rights officer Robin,

who spent his childhood
living in Italy.

Robin is cooking for us

hazelnut and charcoal pastry tart
filled with a salted caramel

and baked chocolate mousse, served
with milk crumb and milk ice cream.

Mate, I don't know whether to eat
this or bath in it, because right

now, this just sounds delicious.

Chocolate and hazelnuts -
flavour of my childhood.

Hazelnuts grew in my garden.

But for me, it's all about
chocolate squares.

My family's favourite cereal.

I have so many memories
of waking up,

jumping out of bed,
rushing down the stairs

to try and get the cereals before my
brother and sister,

try and get the last
bowl of chocolate squares.

The tart shells,

it's all made out of a hazelnut
and activated charcoal pastry.

That grey charcoal
doesn't have flavour,

but it definitely adds colour.

Charcoal pastry.

I've played this well.
(INDISTINCT)

He's got to make the tart first,

then blind bake it,

then he's got to put the actual
mousse in there and bake it again.

This is technically demanding
pastry work.

I'm really impressed by Robin's
ambition.

Fingers crossed, right?

Milk ice cream.

Delicious, but got to be really
careful

it doesn't go icy.

John,

this has got the makings
of something absolutely delicious.

Oh, beautiful.

Oh, it tastes so good!

I'm happy.

There we go. Oh, my God, it's good.

OK, Fabio, that's three minutes
left.

OK.

I'm just trying to present
it as nice as I can,

so I'm just going to dot
the celeriac around the outside,

braised beef shin.

I'm happy with it.
It's beautifully tender.

OK, good to go.

Go, Fabio.

Looks so good, so good.

Hi, Fabio.
How you doing? Hey, John.

Tree surgeon Fabio has braised
his shin of beef in a red wine sauce

Tree surgeon Fabio has braised
his shin of beef in a red wine sauce

and served it with pomme puree,

roasted celeriac,

and a mint and pea puree.

With the time you've had,
you've cooked this beef nicely.

It's soft enough, and it's got
an almost heavy sweetness

of that red wine.

Nice, it's good.

I also like your sauce.

It's getting fruitiness
to it as well.

It's got body.

Your mashed potato,
lovely and fine, well seasoned.

Your beef and the gravy I think
is wonderful.

The pea puree is frivolous.

What am I going to do with that?

There's not enough celeriac

and there's not enough peas,

so the whole thing is not balanced.

Thanks a lot, guys,
I'll take all of that on board.

I'd love to go to his house to eat

because I think the heart
of this is good.

It was pretty overwhelming,
the whole experience.

I'm glad I got the first meal
sort of done and dusted

and it wasn't a disaster,
so I'll take it.

HE CHUCKLES

We've only got a few minutes
remaining.

One wrong move
and it's going to all fall apart.

It's looking so good, Anurita.

I love the colours, they look
gorgeous.

Anurita, looks amazing.
Anurita, enjoy.

Fashion and textiles artist
Anurita's audition dish

is vegetarian galouti kebabs

made with red kidney beans,

served with laccha paratha,

layered flatbread,

a peanut and chilli chutney,

and a salad of cucumber,

carrot and pomegranate.

These little kebabs with the beans
aren't dry in any way at all.

And in there you've got
a little bit of chilli.

There's lots and lots of spice,
there's cumin, there's coriander.

These little parathas all layered
together

and crispy on the outside and soft
on the inside.

I think that's really good.

My issue with this dish

is simply I want more of this
peanut chutney

and more of the salad

because I'm left with so much
of this kebab.

I like this. I think you've
conjured up some good flavours here

and some interesting textures,

but I think we could have a
better-looking dish somehow.

Anurita, thanks very much.
Thank you. Thank you, thanks a lot.

Very relieved.

I'm pretty hopeful that I would get
an apron.

And I hope I don't embarrass myself
by saying this now and then

end up not getting an apron.

OK, ten minutes left.

We got this.

Right, this is a delicate process.

That looks perfect, Robin.

Yeah, well done
with that pastry. So good.

Very happy.

That's it and then I've just got
to do one last thing.

Fabulous. Well done.

I'm bringing you dessert.
Good man.

Inspired by his favourite
hazelnut and chocolate cereal,

child's rights officer Robin

has made a hazelnut and charcoal
pastry tart,

filled with salted
caramel and baked chocolate mousse,

served with a milk crumb
and a milk ice cream.

So this is inspired by a bowl
of cereal.

Damn straight.
Mate, I think it's a great idea.

I need to tell you, I think
your pastry is too thick,

just from looking at it.

What I thought was thick pastry,

it just disappears in your mouth
like a powder puff.

I like your little baked mousse,

almost like a top of a chocolate
fondant,

crispy across the top,
slightly bitter with the chocolate,

a little bit of sweetness
running through it as well.

Your milk crumb underneath gives
you crunch like a breakfast cereal.

I find that delicious, my friend.

Oh. Milk ice cream, not too sweet.

Gold leaf on the top,
that's a little bit of luxury.

Chocolate tart, caramel in there

has stayed gooey, hasn't gone hard.

Really light pastry.

John's enjoying it,

I'm enjoying it.

This is good, good work.

Mr Wallace, Robin can cook.

That's a good dish.
Really good dish.

I'm feeling good.

I feel like I need to go

and have a cold shower and wake
up a little bit.

I don't know, I'm in a dream.

We've actually seen some
brilliant cooks today.

There's a couple of dishes here that
you and I both stood back and went,

"Wow, you've really got talent."

Picking three, that's tricky.

I've got about six.

What an incredible mix of food
and flavours and techniques,

and fantastic food from all
around the world.

So thank you very much indeed.

In a heat with some great cookery,

we thought there were two
absolutely outstanding dishes.

we thought there were two
absolutely outstanding dishes.

The contestant getting the first
apron is...

..it's Robin.

Congratulations, sir.

Outstanding. Thanks.

Second apron...

..Josh.

Thank you. Well done, my friend.

The contestant getting the third
apron is...

..Chariya.

Chariya, Josh,

Robin, congratulations.

Come and get your aprons.
Congratulations.

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

Very good.

Oh, my God.

Well done, well done,
well done, well done.

Big hug.

I can't believe it! I know!

Oh! Is it flattering?

Oh, you look gorgeous.

So do you, Josh, so do you, Chariya.

Now put any disappointment
behind you.

This isn't the end of the road.

There are four aprons up for grabs.

That does mean, unfortunately, two
of you are not going to make it.

We have laid
out for you an incredible

selection of ingredients,

so you can make whatever you like.

Draw on your experience
and the things that you know.

Show us a bit of skill.

Show us a bit of potential.

You'll have one hour and 15
minutes to cook for us

an extraordinary plate of food.

Ladies and gentlemen, up you come.

It's a bit like doing your weekly
food shop,

but it's great and better quality.

I'm used to winging
it, to be honest,

so this might be a good
thing for me.

I'm just going to make it up and
hope for the best.

We have got an amazing selection
of ingredients here.

There's mushrooms and tofu.

There's chillies.

Mackerel.

Prawns.

Racks of lamb.

The world is their oyster.

This is not a round to experiment.

This is an invention round, taking
ideas and things they already know

and applying them to one
great plate of food.

I really like Thai flavours,

so hopefully, I can get some
of that on the plate today.

In the last announcement of aprons,
I had this impending doom

stuck in my chest

and waiting for either
a yes or a no,

so I'm ready to get an apron.

What are you making for us,
my friend?

Thai-inspired king prawn.

Sort of a stir-fry on top
of a vermicelli noodle.

What will this dish tell
us about you?

It's to do with my love
of travelling.

So spending a month in Thailand
kick boxing,

I became obsessed with Thai
food and Thai flavours.

Fire breathing, kick boxing.

What is it with you and physical
activity?

I just love it.

Originally, I trained in dance

and realised
it was the wrong career for me,

so decided to run away
with the circus

and then I became a much happier
person from that, so...

Chris, he's got to cook the prawns
really well so they're nice and

soft and they're not dry.

The noodles need to be free flowing
and coated in lots of sauce.

I want lots and lots of herbs
in there and lots and lots of chilli

to give it bags of flavour.

At the end of the day,
those noodles are bland.

I want to show them that I could
make something sweet as well,

so seeing berries and mascarpone
cheese and all the nice things

so seeing berries and mascarpone
cheese and all the nice things

that could go with something baked
would be fantastic and lovely.

So I'm making some
raspberry lemon cupcakes

with raspberry frosting,
with some toasted almonds.

Wow!

I hope so. Well, are you...

Are you a lover of sweet things?

Yes, I am, I love sweet.

Why do you love cupcakes?

It was when the pandemic was
in its peak

and I was working in an NHS Trust

and we didn't get quite
a lot of breaks,

so these cupcakes were a bit
of a favourite.

I would bring them every now
and then if I had the chance to,

and it keeps us going.

You're feeding me and John
a bit of NHS love here, aren't you?

Yeah, that's what I aim to do.

We've got a cupcake on a plate.

It's going to have to be
a really good cupcake.

So it needs to be really,
really light and fluffy.

She's going to make a filling
like a raspberry jam,

flavoured with lemon and cinnamon.

That could work really well.

She loves to bake, fantastic.

Let's hope these cupcakes
show that baking skill off.

Guys, you've got 50 minutes left.

5-0, 50 minutes.

When I heard
it was an invention test,

I think my initial feeling was, oh!

And then I thought, oh,

because it could go either way.

All you can do at this stage
is just go for it.

Put your heart into it and do
your best.

Emma, what are you making?

Let's say it's a jambalaya.

Why would you make a jambalaya?

Because I love spice and herbs
and different flavours.

And there's thousands of things,

and they come together in one
magical jumble in your mouth.

Right, OK.

Where's that okra going?

Well, I've never cooked okra before,
but I thought it looked pretty

and I heard that it can be slimy,

so I thought if I batter the heck
out of it and get rid of the slime,

then it can just be a wee garnish
on the top.

Emma, give us a delicious
dish, please.

I'll try, thank you.

Jambalaya is a rice stew.

And across the top we're going to
get some prawns.

I hope they've been cooked
really well and the shells are off.

My concern right now for Emma,

she's got chorizo in there,

she's chopped up some vegetables,
put in some stock

and stood there
and stirred the rice.

I hope this demonstrates
enough skill.

I hope to make some pasta

and cook something probably
more traditionally Italian,

because that's really where
my heart is.

I think it's just the fear
of having a brain freeze

and all your ideas falling
out of your head,

which can happen.

I'm going to do some stuffed ravioli

with this goat's cheese,

some lemon in there
on a bed of pesto.

Have you made filled pasta before?

Yeah, many times, I'm pretty good at
it, I'm pretty confident.

Fine, fine, fine.

So what are you keen to demonstrate
to us now, then?

That I understand big flavour,

it's something very close
to my heart.

And, yeah, I just want to do
myself justice

and show that I can cook
good Italian food.

Fabio's dish sounds great.
Definitely demonstrating some skill.

He's made ravioli, he seems to be
very confident.

And he's taking a vegetable
like Romanesco,

which is a spiky looking
cauliflower,

and he's going to make pesto

with pistachio nuts, basil

and the fat from some bacon lardons.

Fascinating.

You've got half an hour,

30 minutes.

Ryan, what did you learn
from the last round?

I feel like I played it safe
last round,

so I'm going to try
and challenge myself a bit.

Right, OK. So what are you going
to do now, then?

A pan-fried mackerel,
garlic and parsley,

crispy potatoes, crispy carrots,

and a beurre blanc.

Right. I've never made a beurre
blanc, so...

Right, OK.

I'm just trying to push myself
and do something a bit extra.

I'd like to think that I'm good
at thinking on my feet.

I like to just look in the fridge
when there's not much in,

I'll try and make a dish out of
whatever's in the fridge.

I am nervous, I'm not going to lie
cos I want that apron so bad.

I'm going to change my fish, yeah.

I'm going to go to the pollock.

You had a mackerel on your bench.
Yeah.

So I've gone back on what I was
thinking because I was thinking

the mackerel's so oily and rich,

with the beurre blanc,
it might be a bit sickly.

So you were going with the mackerel,

now we're talking pollocks.

Yeah, yeah.

Literally.

This is posh fish and chips
from Ryan.

He says he's never made a beurre
blanc before,

which is quite difficult
to get right.

Lots and lots of butter, a sharpness
coming from shallots

and also white wine and vinegar.

I hope it works for him.

Guys, you have just 20 minutes left.

20 minutes.

I'm very confident, but I don't know
what's going to happen in there.

This test could be really good
for me today,

or it might turn into
a complete disaster.

You never know.

What are you making for us, please?

Tandoori Momos.

Momo is like a Nepali dumpling,

but it's become a really big street
food in India as well.

What's inside them?

Wild mushrooms and tofu,

chilli and coriander.

I'm going to serve them with a
chutney

which will have tomatoes,
lots of chilli, garlic.

It's going to taste nice.

This doesn't actually sit
in any one cuisine, does it?

No, I come from an Indian
background,

but I absolutely love Asian food,

Chinese, Japanese style.

The flavours of your last dish were
fantastic. Do it again, please.

Thanks.

Right now, I'm impressed with
Anurita's skill.

She's made her own dumpling dough.

She's made a filling.

Then she's going to soak the
dumpling in a mixture of yoghurt

and spices and bake them
at a really high temperature

like a tandoor oven, so they go
crispy on the outside.

What an invention!

Seven minutes, everybody.

Seven minutes.

I'm running out of time,

but I'll give it my best.

You have two minutes, everybody,
please.

There's an apron up for grabs
and you've got two minutes.

You got one minute to get that on
the plate -

quick, quick, quick, quick.
Come on.

That's it. Stop.

Time's up.

Time's... Time's up,

..time's up. Yeah!

This is the most beautiful
thing I've ever seen.

Come on, Chris.

Circus performer Chris

has cooked tiger prawns
in garlic and chilli

and served them
with vermicelli noodles,

a Thai-inspired sauce

and pickled cucumber.

I'm happy with my prawns.

They are clean.

They have a pleasant crunch to them.

I like your sauce.

A little bit of sweetness,
saltiness.

What I'd like with this dish
is more of that pickled cucumber

because your sauce is so sticky
and sweet

it needs more sharpness

so that you get that balance
absolutely right.

It's good, nicely prepared.

I like the look of it,
it looks smart.

Well, I feel kind of mixed
emotions with that.

But I'm ready to get that apron.

I want it so badly.

If I can just go home and hold it in
my hand and be like, "Yes!"

Fire and security engineer Ryan

has pan-fried his pollock

and served it with carrot crisps,

garlic and herb crispy potatoes,

samphire, and a beurre blanc sauce.

That fish is falling apart
in thick flakes.

That's absolutely lovely.

Potatoes, I like the amount of
garlic on them,

but they could be crispier.

The samphire is cooked all right.

The thing is, though, you haven't
cleaned it

and when you don't clean samphire

it's got little branches in the
bottom end of them.

That is like a toothpick.

Your beurre blanc is too sharp.

It tastes like just raw vinegar
on the plate

with some butter and some cream.

Doing it the first time on
MasterChef is a big ask.

Almost there.

I'm glad it's all over.

I think I tried too hard. Gutted.

Gutted.

Neo-natal nurse Nikka

has made a raspberry
and lemon cupcake

filled with raspberry jam,

lemon and cinnamon

topped with mascarpone
frosting and flaked almonds,

served with a caramel syrup,

toasted almonds and lemon rind.

I like your sweet raspberry
jam in the middle of it.

You've got across the top
of that a mascarpone frosting

with lots and lots of icing sugar,
sharp with raspberries,

a little bit of lemon.
It's a good cupcake.

I have learned one thing
about you in this round,

and that is you have a sweet tooth.

I do.

Your cupcake is a little dense.

However, I'll forgive you.

That's a very citrusy, raspberry,

sharp, gooey delight.

Thank you.
I'm impressed with people that bake.

Well done for having this recipe
in the top of your head.

It's obviously something you've done
a lot and it's yummy.

Seeing John and Gregg smiling at me

after they had my cupcakes,

it was just such an amazing
feeling to have.

I'm glad they liked it, so...

Fingers crossed.

Tree surgeon Fabio

has made ravioli stuffed with
goat's cheese,

served with a Romanesco cauliflower
and pistachio pesto,

served with a Romanesco cauliflower
and pistachio pesto,

and topped with pancetta
and pistachios.

Your pasta is lovely and thin,

so much so that I can actually
see the filling inside.

The filling is almost like lemon
in flavour

because that goat's cheese
is so sharp.

Pistachio nuts and cauliflower
with bacon and goat's cheese?

Everything's massive flavours.

I really like it.

And you're not trying to decorate
it with silly little cubes

around the outside of it, Fabio.

This pesto, I think, was
an invention on the hoof.

It is very thick.

But your ravioli is perfect.

It's perfectly sealed.

Really well done.

You obviously know
how to make pasta.

You were brought up
in a pasta house.

My heart was in my mouth
a little bit because, you know,

I'd stated that I make pasta quite
a lot and I'm quite proud of it.

That was decent, that was decent.

Fashion and textiles artist Anurita

has made Momos,

Nepalese dumplings filled with
tofu and mushrooms

and baked in a tandoori-spiced
yoghurt,

served with a tomato, chilli
and garlic chutney.

The dumplings look good.

I've got a split one here, though.
Oh.

I think it was ripping, wasn't it,

as you were trying to get
it off the tray.

The dumpling is really quite
fine and nicely made.

I really like what you've put
inside.

Tofu and mushroom is a nice
combination.

I'm picking up
a little bit of ginger,

a lot of smoky turmeric on there,

but that dipping sauce

is really over seasoned.

You can hardly taste the tomato
because it's so salty. I'm so sorry.

Your Momos taste good,

but you've got to be really careful
with seasoning

because you've got
soy in here, you've got yoghurt,

and then you've got salt
going in that tomato

and they're becoming
very, very salty.

They did like my dumplings

and I hope they ignore the sauce

and give me the apron today, so...

Last up, property manager Emma

has served jambalaya,

a rice-based dish flavoured with
chorizo and chilli,

with pan-fried okra and prawns.

Are these prawns at all
peeled or not?

No, you have to get in there.

Right, I've got to eat my rice
with my knife

and fork and then get in there?

Yeah, rustic. Right, right.

Are yours cooked? No.

No, mine aren't either.

Rice is cooked.

You've managed to cook the okra
without it being slimy. Well done.

Lots of paprika coming off
that chorizo.

Lots of chilli.

You do pack flavour into things,

but it's not showing any
cookery technique

and the prawns,
we have an issue with.

Obviously, they're not deveined

and they don't look to me
to be cooked enough.

Emma, I'm so sorry.

Emma, I like the flavour of your
rice. Your rice is cooked really

nicely, it's free flowing.

I like the amount of chilli
in there, that's really good.

There's way too much sausage
in there for me.

And these prawns
are a bit of a problem.

My prawns weren't cooked properly.

That was a bit rubbish.

It's so tough.

Cooking at home is so relaxing
and so fun

and this is not at all relaxing.

I am not relaxed.

Interesting round in the
MasterChef kitchen.

We've got ourselves six cooks

and only four are going to make
it through to the competition.

I would like to just wave a flag
for Nikka

because I loved that cupcake.

Good decoration,
icing, raspberry jam in the middle.

It was my dish of the round.

OK, Nikka gets herself an apron.

Chris cooked really nice
prawns, well flavoured.

I'd like a little bit more sharpness
in it, but actually

it was a good dish.
Chris has got himself an apron.

Somebody else's name
I'd like to flag for an apron here

and that is Fabio.

Oh, Fabio is good.

Pesto, a little bit unusual,
but I think he's shown skill.

He's shown knowledge.

So we've now got one apron left
up for grabs

and there's three people
to talk about.

Emma made for us jambalaya

and some prawns across the top
that weren't cooked enough.

Anurita gave us her dumplings.

Nice idea, inside that she had,
I thought, a nice filling.

One of mine was ripped

and the sauce had far, far too much
seasoning in it.

Ryan, who cooked for us
a piece of fish well,

made a beurre blanc, which was way
too sharp.

Potatoes which weren't crispy

and samphire that wasn't cleaned.

I'd be really sad if I don't get
an apron today,

but this is the best I could do.

I don't think I've done enough
to get an apron, which is rubbish.

I'm just a bit sad that it wasn't

as fancy pants as it probably
should have been.

I thought I'll just try and push
myself that extra mile.

And I don't think it's paid off.

What a round,

full of ups and downs.

No shortage of effort.

Well done, all of you.

As you know, we have just four
aprons to give.

That does mean that two
of you will be leaving us.

The first person leaving us is...

..is Emma.

Emma, thanks very much indeed.

Thanks for all your hard work.
Thank you.

The second person leaving us is...

..is Ryan.

Ryan, thanks so much indeed for
everything. Good to meet you, mate.

Thank you very much.
You too, thank you.

Gutted, absolutely gutted.

I thought I was a pretty
strong cook myself,

but, um, clearly I'm not.

The other guys are a lot better
than me, so fair play to them.

I hope they do well.

It's been a fantastic experience.

Luckily, the positives hugely
outweigh the negatives,

so a little bit of sadness, but just
delight that I got to do it.

Congratulations, the four of you.

That's amazing. You are now in this
year's competition.

Come up and get your aprons.

Well done.

Thank you.

There it is.

Got goose bumps now.

Yeah, I'm very happy with that now.

Fantastic, yeah,

got what I was after.

Looks great, doesn't it?

I feel really, really happy.

And I'm just going to go home
and sleep for 18 hours straight.

Having this on me

just makes me
very excited about what's coming.

Next time,

this week's best cooks
return to face

two demanding challenges...

That's good, that's a relief.

That's the last one I needed right
there. Ah!

..as they fight for a place

in the quarterfinal.

I think this is restaurant worthy.

This is, you know, exceeded
all expectations.