Second Time Lucky? | S6 E16 | Full Episode | MasterChef

Eight returning contestants who didn’t quite make the grade last year, face the pressure of a professional kitchen at top London restaurant Asia de Cuba!

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It’s Master Chef that can do it that can win searching for Britain’s best amateur cook I really see this as a second chance 136 contestants who all believe they have undiscovered Talent I’m here to win simple as that for the winds it’ll change their life cook doesn’t get tougher than this it’s The

Comebacks over the next two shows 16 returning contestants will battle it out for the one remaining place in the semifinals they’re more determined this time around so um watch the space I’m more prepared I know what I’ve got to do I do believe I’ve bettered myself and I hope that I can prove

That I tried last year and I Feld and I’m I’m back here again and just means the world there’s no reason in my mind why I can’t go Through tonight the first eight contestants will have to survive a series of grueling challenges testing their skill you have the nicest creamiest sauce in the room their pallet thought it was cumin in there their ability Under Pressure they’ve been waiting 15 minutes now they’re not going to Fe

These people and the level of their own food this today I think is absolutely Delicious Master Chef and comeback week we have Cooks who have been here before didn’t make it all the way last time and we’re giving them another chance a second chance they have to perform to their absolute best if they want to go through to the next round you don’t cook very

Well you go Home welcome back you almost made it last time you just fell short this is your chance to prove to yourself and to us that you’ve got what it takes we’re going to ask you to cook us one dish and we’re going to give you 25

Minutes to do it in and because we want you to succeed and cook to your strengths we’re going to give you a choice your choice is either beef burger and chips or speri cabonara come up and make your choice These dishes have to be special although they sound uncomplicated they have to be perfectly done we will only take the very best cooks with us 25 minutes let’s look the eight comeback contestants have been given the ingredients but no recipe to make either the perfect grilled beef burger and chips or spaghetti

Carbonara beef burger and chips we have an expectation that expectation is extremely high chips on the outside lovely and crispy on the inside really really fluffy and seasoned with just a little bit of salt a beef burger a wonderful thing which has not been worked too much to become really hard

And cooked with a crisp outside and a little bit of pinkness running through the middle I think this is really difficult because you got to get the seasoning right you got to get the cooking right and you got to get the timing Right then we’ve got pasta cabara a classic dish for me one of the most difficult perfectly cooked pasta little bits of bacon with lots and lots of pepper and salt and then adding to that beaten egg with palms and cheese and then it’s got to come off the heat

Otherwise the egg will be scrambled Jordy Graham dreams of owning his own eery in his native Newcastle I’m hopefully going to use this opportunity to fulfill that dream and be that Deli owner and work in that open kitchen it would just be fantastic last time he won

His heat but came up short in the quarterfinal strawberries and cream and mint absolutely delicious it needs another texture what have you been doing for the last 12 months to enhance your skills gr when I got home I was very disappointed being knocked out um but immediately I

Sort like tried to get back into it h cooking for my friends Tred to make my food a little bit more finesse instead of The Rustic Style retail stylist Emily impressed with food inspired by her travels but timing problems got her knocked out in the heat oh dear this pair is not cooked you can’t eat it I want to change my life at this moment in time and this is the perfect

Opportunity for me to prove that I can do this and make that change you’ve had 10 minutes you’ve got 15 minutes Left Dorset Carpenter Glenn impressed with his overall confidence I think I’d be good on TV as a celebrity chef but he made a vital error in the quarterfinal you have burnt your caramel which gives it a finish like coal last time I was here I was a little bit too

Confident but it was going to keep me head down this time just get on with it keep my mouth shut or try to anyway why did you fancy a second go first time I come here I come a bit of a blaz attitude it wasn’t until I got home saw

Friends family and they uh actually looked up and said if ID put a bit more effort you know bit more into it I could have actually gone through on the last the last time painter and decorator Michael displayed technical skill fish is soft it’s good very very well cooked it’s really really

Good but he narrowly lost out on a quarterfinal spot to Glenn me and Glenn yeah there’s a bit of rivalry this time I’m confident the battle Commence half of them are cooking carbonara but they’re all cooking a different carbonara they’ve all got a different range of ingredients on the car that’s Burger I’m worried because I think some of them actually put their time in I don’t think they’ve actually thought about how long it’s going to take to

Cook a burger and chips they shouldn’t have been holding back they should have got it straight on listen you’ve got about 8 minutes left liver puddle and James impressed with his love of British classics but he failed to get past the quarterfinals there so much about your food I admire

Yeah it’s falling just short of great each time to get knocked out in the quarterfinals when I did last year it was heartbreaking but I feel as though I’ve Le a lot over the last year and with the right guidance and the right health I

Can definitely go on and give it a good Shot student Andrew dreams of running a family run restaurant but he’ll need to up his game I’m back for two reasons one to prove to myself that I can do better and two to prove to John and Greg that I can do Better it’s pretty good but not Brilliant last time ha designer Sharon wowed with some great food the roasted crab on top gives it A really lovely deep salty flavor I think it’s really really tasty but she didn’t quite make the grade I’m more determined this time to to get further I’d really love to get

Further Sharon good to see you again and what does master cheef mean to you second time around it means just hopefully going that bit further and I felt just as soon as I started working her just the whole competitiveness of it you know I was petrified when I saw the

Two ingredients but then you know once I started making the burgers you know I thought I just relaxed into it and just thought yeah I want to I want to do well at this last 5 minutes psychology student metra’s big flavors got her to the quarterfinal BR bean and pee really

Sweet really yummy and that noi is beautifully made but she found it emotionally grueling I got a lot of grief for crying if I’m on a time limit I can get a bit stress the just need to not get nervous and try and Cal myself and think Properly you have got just 2 minutes to finish off your Dishes that’s it put everything down that’s it Finished student Andrew is hoping his spaghetti carbonara will see him through to the next round you need more sauce on this pasta but I really like how you’ve got that Smoky bacon through it your spaghetti itself is cooked very very well and there’s a lovely flavor of

The Smoky bacon in there but it needs a lot more palmsan cheese to bring it alive with that sort of salty flavor that a great Carbonaro needs they said with the pastor that it needed more sauce um admittedly it did I could see it it was it looked pretty dry

But uh I did feel that I impressed them today however not as much as I wanted to liver pudle and James has taken the beef burger and chips option Burger’s a bit greasy little bit pppy needs a kick of flavor okay they don’t even need to taste the

Chips they’re not crisp and golden on the outside they weren’t cooked for long enough um and because they are like that they’re going to be greasy really feeling disappointed let myself down getting the basics wrs like cooking chips is it’s not a good start to a comeback

Show hat designer Sharon was a quarter finalist last year but can she impress with her burger and chips the chips aren’t cooked enough there’s no crispiness about them at all unfortunately I really like the taste of your burger I think your burger is lovely hopefully I I’ve done enough to

Get through to the next round today um think fingers cross my beef burger will take me through next it’s painter and decorator Michael he’s chosen to make spaghetti carbonara the spaghetti’s cooked very very well that sauce is coating the pasta well the bacon and the Smoky

Flavor of that is good amongst the crack black pepper it needs a bit more seasoning to it to really bring it alive I like the thickness of the sauce I like the fact that it coats the pasta there’s a little bit of salt coming from that hand but not

Enough I put I put salt in there and I’m surprised that they didn’t get it actually I obviously didn’t put enough in there carpenter Glenn has also gone for the spaghetti carbonara option Cly there’s seasoning in there it’s helped with a little Tang of the cheese it’s a

Little thick and cloying that sauce little bit thick because the pasta is slightly undercooked and a bit chalky the whole thing is a bit gluggy I don’t really want to munch on undercooked onions pasta which not cooked enough and I want a lot more sauce okay the pasta was slightly undercooked but

It’s it’s a know personal preference retail stylist Emily hopes for a place in the next round with her burger and Chips I like your chips I think your chips probably could be a little bit more crispy on the outside but they are cooked very well indeed and the presentation of it is great the idea of your you know burger and all stack of chips It’s a good-looking plate of

Food I hope they know how much I want this I just hope that you know that was enough for me to go through 46-year-old Graham’s Master Chef dream rests with his version of beef burger and chips everything’s okay but there’s nothing really vibrant about it your burger I watched your cook it

And because you wondered cook it because you worried about the timing you kept on pushing down on it and that squeezed all the liquid out of it so instead of it being lovely and moist although it’s beautifully seasoned it’s a nice little Patty and the whole plate is presented

Well the actual Burger itself is dry yeah once again I try not to let my nerves get involved but you know on the day it’s very difficult it’s very difficult it’s going to be a close call I think it’s going to be really really close finally it’s student Metra who

Hopes her spaghetti carbonara will keep her in the competition lovely smooth texture sauce is lovely the pasta’s cooked really really well there Smoky bacon flavor going all the way through it it needs a nice pinch big pinch of Parmesan cheese but you have the nicest creamiest sauce in the

Room I’ve never made konara but I decided that I would go with the konara I had a vague idea of how you make it and I just went with it it’s what I felt more comfortable with and I think it was a good choice we can only take the best cooks

We know that we know the Benchmark we know how tough this competition is we’ve seen them cook let’s make a decision now who has got what it takes who can stay who really messed up who’s going Home there’s no reason for us to take anybody through if they are not good enough and we are only going to take the very best cooks with us the first person to leave Us James to get a second chance I mean it’s very rare you get a second chance to do something you really love and yeah it’s absolutely devastating I wanted it so much beger and chips kick me out to masty Chef never going to be able to live it down second person to leave us

Glen gutted really am I honestly thought I would have got through on that one but best people went through it was an off day never mind never Mind we’ve said we can only take the best cooks through we have six of you here at the moment and we’ve decided we’ll put all six of you through congratulations well done that was a test of your cookery skill next we have a test of your pallet and that is also an elimination

Round off you go these six comeback contestants have survived the skills test and made it through the first round but with only one semi final place left to win things are about to get a lot tougher I’m going to cook a dish I’m going to cook one of my favorite dishes

And I’m going to cook something because I want these guys to taste it and identify as many ingredients and flavors as they possibly can and as you can see there is a huge array here you can learn technical skill but if you can’t actually taste flavors you’ll never be a great cook it’s

Impossible this is roast rump of lamb with Iman Bodi yogurt and flatbreads the lamb itself we want to score the fat so that the actual meat doesn’t shrink too much and also we want to be able to get the marinade into the the lamb then I’m going to tenderize it

With lemon juice salt and fresh thyme once the lamb is tenderized yogurt chilies garlic and roasted cumin are then Blended to make a marinade before the lamb is seared on The Griddle so that sits there like that and you can automatically start to smell the chili roasting all the flavors that are

Going with up and while that cooks away we’re going to start Iman Baldi Iman Baldi is a classic Turkish oine dish containing a number of spices cumin seeds ground turmeric and cardamon pods are going to go in there as well as coriander seeds added to this is the oine Garlic

Tomatoes and plenty of olive oil the idea of this really now is that I need those spices and that olive oil to be soaked up by the spongy oine got a bit of color on our lamb and we’re going to put that onto a tray all the little

Bits and pieces that still on this griddle I’m going to stick back on top because I want that paste I want the flavor yum and then drop this in the oven for 20 minutes to further test the comeback contestants John is making flatbread flavored with fennel seeds and fresh

Dill normally I wouldn’t put herbs and spices in flat bread but we do really want to test the palette once the lamb has roasted for 20 minutes it’s ready to be served with the Iman Baldi and flatbread the Final Touch is a yogurt mint and cucumber dressing

And there we are lamb oine Iman BDI and cucumber ch in total the dish contains 28 different ingredients and Spices let’s get them in and see how many of these they can accurately identify First to put his palette to the test is student Andrew John’s cooked a dish one of John’s favorite dishes and what we want you to do is identify and write write down as many of the ingredients as you

Can food runs very deep within our family it’s it’s not just something to do it’s in the Blood could you list the ingredients for us cucumber dip with yogurt mint garlic the sauce a tomato olive oil saltas parsley turmeric pork how much pork do you eat Oh no just wondered how much pork do you eat quite a lot how much lamb do you eat oh no I

Don’t really eat a lot of that Andrew thank you love you go he did very well with flavors but actually he identified the lamb as pork strange that is definitely lamb that is not pork I think I made a classic error you can’t serve pork pink and I

Said it was pork and it was lamb I can’t really do making mistakes like that at this time of a competition how can I mistake one meat for another retail stylist Emily is next up could you tell us how many different ingredients there are in that

Dish I really see this as a second chance and I know I get this opportunity again and I want to really try and Win meat was lamb saffron Greek yogurt cardamon oine mint cucumber and do you have any idea about how any of that was cooked the lamb has been pan fried and put in the oven I would have said that you have possibly marinated the meat in um something before it was cooked happy

I think so yeah it was very nice I’m impressed that she identified cardan and I’m impressed that she knew exactly how the lamb had been Cooked that was brilliant I just hope I got everything that I needed to say actually thinking about I probably just missed a couple of small ingredients but that is the kind of food that I love to eat and what I love cooking hopefully I’ll be cooking tomorrow Jordy Railway technician Graham

Is desperate for a life in food but does he have the Palette last year my nerves got the better of me when I got knocked out it was oh it took weeks and weeks and weeks to get over the the effect of you know what it actually did to me but it made us more and more want to get back and

Prove that I you know what I’m capable of could you list the ingredients for us I think the tatti either was yogurt uh cucumber coriander and the beef I thought it had a chili flavor to it and I thought there was cumin in there I wasn’t 100% certain can you tell us how

You think it was cooked uh personally I thought it would have been marinated and um with the chili and the oils Etc and then pan fried sealed and finished off in the oven do you cook much beef yourself occasion yeah how much lamb do you cook I you going to say that actually

Yeah he tasted the lamb and said it was beef I’m really upset with myself it’s tremendous pressure but just to make a Monumental mistake of uh getting the meat wrong it was awful cuz it was too late then you know but we’ll see you know I don’t know how the rest is done

So psychology student Metra is up Next okay here we go then Mitra the ingredients on the plate are you’ve got H flour fennel seeds salt yeast and your bread and then you have sanas you’ve got turmeric you’ve got chili tomato um oine coriander cumin it’s duck right and how much duck

Do you cook mea I don’t how much lamb do you cook Mitra I do thank you very much cheers I think she’s got a very good palette she actually picked up fenel seeds in that bread and turmeric and the cumin and the coriander yeah she’s got a

Very good palette but she’s mistaken the lamb for Duck I hope they can see through the um the meat mix up but I don’t know I was concentrating so much on all the difficult stuff and I just got that wrong so I can’t really do anything about it next it’s painter and decorator Michael I tast in that I the some mint yogurt cucumber Dill some flour chili uh oene sultanas cander olive oil lamb Tomatoes Salt and Pepper and I think I think that’s about it thanks Michael thank you I have no idea whether I impressed joh John and Greg there they gave

Nothing away but I think I did okay finally it’s London hat designer Sharon it doesn’t mean more this time you know I got as far as the quarterfinals the last time and I didn’t get to cook so this time I’d like to get just that bit further at least and get to Cook tell us the ingredients that you’ve written down in the pork a flavor that comes out quite strong is cumin in the sort of Curry that’s underneath there’s um well curry powder Obin sultanas tomato parsley could you tell me how many different cooking processes there are and what they might

Be the pork is roasted I think I’m not sure about that thank you very much thank you thanks pork no that’s lamb and does she think that somebody who’s been cooking professionally for 25 years is actually going to go out and buy curry powder do I think I’ve done enough to

Stay in the competition I’m really not sure just really not sure this was very very difficult for all of us today it was far more stressful I think than the first time we were here Today with that lamb dish we had one beef two porks and a duck that piece of meat confused quite a lot of people Meer identified a huge amounts of flavors tastes and ingredients and then right at the end she misook the lamb for duck but she’ actually had the longest

Ingredients list out of anybody I too well she’ done herself proud Metra stays only two people today identified the land properly and Michael was one of those he picked up things like Dillan the flatbread he talked about chili talked about yogurt the guy has a decent

Palet and I think from my point of view Michael should stay Emily came in here was quite confident she identified the lamb as being lamb she also identified the way in which it been marinated and then it had been cooked that was very very clever she has built steadily from

Her good work earlier can we agree with keep Emily in then I’d like to keep Emily Graham identified the Deep flavor of cumin in there he picked it up and he was really confident about it but he misook the piece of lamb for beef but he’s not the only one who misook the

Lamb for another meat today either Sharon for me got the most wrong the idea of that lamb being pork and then talking about curry powder she didn’t talk about chili she didn’t talk about spicing about Flavor just the ingredients she could see Andrew got quite a lot of the

Spicing he understood some of the flavors but he Mok the lamb for pork he knew by the time he finished at this bench that he’d got it wrong but that was a decent list we have three definite in decision time Mr Wallace we have made a decision Mitra Emily Michael congratulations you’re staying with us well done yes y thank You Sharon Gram I’m sorry you’re leaving us guys Andrew we’re left just with you and we’ve decided to give you another Chance disappointed that I didn’t get to go any further this time but hopefully I’ll be able to put all of this towards a positive future devastate but I’ll be back then cooking again back up Newcastle and I’m going to get my Deli one day with that open kitchen and

I’ll be in the back smile welcome well done I I thought I was gone I thought I was going home it was a sudden sudden relief but I can’t wait to get into that kitchen tomorrow been something I’ve been looking forward to since since I left before feels amazing I wasn’t sure I

Wasn’t sure I don’t think any of us were sure but very chuffed with myself I’m still nervous as anything but it’s really good to be back I’m so chuffed to be able to cook them cook for them tomorrow go back into professional kitchen I loved it last time and I’m

Really really excited about tomorrow it’s day two and Metra Emily Michael and Andrew face their next test cooking in service at a Vista an Italian restaurant in the heart of London’s Mayfair they’ll be cooking to the exacting standards of head chef Michael granier hello guys morning M nice to meet you hi

MRA Andrew welcome to a Vista we got 60 people upstairs so just do what I’m telling you to do and everything will be fine okay let’s go during service Emily will be in charge of the prawn ravioli starter with peas broad beans and semi-dried tomato

To it’s quite simple um I just need to keep my ears open and listen to what um he’s telling me and when to start my dish Metra is also on a starter and will be responsible for the noi with amatriciana sauce and crispy bacon head chef seems nice so I’m looking forward

To it on the main section Michael must cook the ve with tuna sauce and sweet and sour vegetables and there are few element on this dish so you have really to move quickly while Andrew is responsible for the M of fried cod in Tempura with red onion stewed peppers and a Basel drizzle

Obviously I don’t want to be too um cocky and get ahead of myself but um yeah I’m I’m feeling good I’m feeling confident I’m looking forward to it lunch begins and the orders come in at speed especially for Emily’s Ravioli onei five ravioli yes yes how long for five rioli how long Emily 3 minutes Chef 3 minutes are you sure 4 minutes four minutes okay Emily after that you have two ravioli two ravioli and two ravioli you have six ravioli put yourself put on some fun

Go despite her best efforts Emily fails to keep pace and gets a lesson on timing in a professional kitchen Emily you told me for 4 minutes the timer is ringing and nothing’s on the pass next time pay attention with the timing okay yes chef it’s so busy I think I’ve had the

Most popular dish but hey it’s all a challenge it’s good fun I just want to get it right while Emily struggles on the noi psychology student Metra has her own problems yeah there’s two burn there’s two burn come on let start again yes start okay come on okay even the you

Have to thrw them away now we just got a lot of or it’s difficult Metra starts her noi again over on the mains the boys need to work closely as a team to make sure all the food is served hot we need to speak so I

Know when he’s going to be ready or when I’m going to be ready if I’ve got the more portions I’ve got to tell him how long long I’m going to be so we get everything out and it’s hot we Michael E B got eight B yes follow four Cod Andrew despite the pressure Andrew is looking at home and getting his tempora Cod to the pass on time Cod is ready come on be on the pass uh 3 minutes 3 minutes Chef Michael meanwhile is late getting his food plated up it’s not warm enough the whe

Michael it’s not warm enough if you touch the whe it’s cold the whe has to be warm inside is Britain on the M warm whe with tuna sauce there so many things to do all and and get them all together and right you know one one Yes with service now in full swing Emily is still getting swamped two chefi very good service Emily you’re doing very well keep going like that come on while Emily finds her feet Metra continues to struggle to get hery out on time speed up a little bit because those people they’re not happy for

Sure MRA the they’ve been waiting 15 minutes now yes sir after I have to go and excuse myself they not going to f these people it seemed so nice this morning and now just turn 15 minutes late MRA finally gets her noi out that’s the noi okay that’s to finish the table

Okay out in the dining room there’s a problem with Andrew’s tempura Cod we have a complaint on table five because the code is is under cook right we we do them again okay okay Andre yes look at your code it’s not C it’s not cooking enough oh my

God sorry I didn’t cook it enough stupidly um a lack of concentration I got my excuse check the temperature yeah it won’t happen again after two days of intense competition everyone is now feeling the pressure new check two B follow yes or no Michael two B Tov in let’s

Go MRA reduce down the SAU to liquid after a shaky start Michael has now picked up the pace okay let’s go very good come on and Emily is also thriving having had one dish returned can Andrew find the energy to finish on a high they are great that’s good

Bravo after a manic 2 and 1/ half hour service Chef finally calls time okay everyone service is over thank you thank you Chef thank you Chef Andrew he did quite well a part one table did complain because the Cod was not cook enough it was completely disappointing having food come back I you know I never like to disappoint anybody but all in all um I think I think I did it okay MRA she did try her

Best but she does have less experience after St I don’t think professional kitchen is for the weak-hearted it is really tough Emily she’s been very busy and she could handle the stress so I think she’s been good I loved working here in the kitchen today Chef was all

Lovely and smiles um and then turned into a bit of a grizzly bear but Chef’s Fair he shouts at everybody Michael is quite confident you got to contend with so many different instructions been directed at you you got to try and follow them and at the same time cook excellent food it’s

Tough these four comeback contestants have survived grueling professional skill and pallet tests but there is one final test to survive if they want to walk away a Winner Your two dishes 1 hour let’s [Applause] cook 31-year-old Emily survived a TD professional kitchen now it’s her final chance to stay in this competition Emily what dishes are you cooking brazed fennel with sculps and um an anov V dressing and then I’m going to cook duck breast with a walnut and pomeg gramit sauce spicy mashed potato and BRAC

Carrots you still got the smile on your face I have still got a smile on my face yes I was really nervous about coming back because I was so absolutely heartbroken to go home last time I’m just absolutely buzzing to be here and just hope that you’re going to like the

Dishes that I’m cooking I love the idea of her food I think it sounds really exciting the only issue I have is the potato potato and fruit can she really get that to work you have had 15 minutes student Andrew dreams of his family run restaurant now he must

Produce two full free courses if he’s to progress any further Andrew you have bits and pieces From Here to Eternity what’s going on uh it’s it’s a bit Mayhem but um there is method to it I do promise method to your Madness yes there is you better tell us

What the dishes are um I’ve got a tomato consume chilled with uh Lobster and Pickled ginger and then I have a teracy tomato con Lobster you have 1 hour to pack as much flavor into that as you can can you I can how magic no practice

Practice I’ve done it before I know and it will come out Andrew I think is taking a massive risk cuz the only thing he’s cooking is coffee to go into his Tera soup he’s making tomato consumate which is basically like a stranger Pacho spicy tomato soup B clear I love the idea of

It but where’s the cooking where is the cooking painter and decorator Michael has come back to pursue his dream of a seafood restaurant what are you cooking for us today I’m steaming some Brill and a beer Blanc sauce uh with cherry tomato and sampire and a dessert I’ve got pineapple

With a marinade and Chantell cream a lot of things have to happen at the last minute today for your plates to really come alive how are you going to cat with that pressure that last 5 minutes pressure um I’m I’m calm I’m I’m confident in my abilities I’ve thought

This through done it before you know practiced this few times now so if I don’t do it I’m going to be very upset really gutted Michael is throwing a lot of energy and skill into his main call which is the brill with a bur blon

Lovely but has he got two dishes to give us because the pudding is a slice of pineapple with some cream and vanilla and then a sauce L gentlemen you have 20 minutes left psychology student Metra is hoping that winning Master Chef will give her a new Direction in life she’s cooking two

Dishes from her Iranian Heritage MAA how you feeling um I’m fine I’ve got a lot to do so I’m a bit concerned that if my nerves take over I’m not going to do it all what are you going to cook MAA um I’m going to do a starter of um cauliflower and Barbie

Fritters with a yogurt dip and then I’m going to do a lamb apple and S Plum stbe is there refinement in there and if so where I don’t know if this is um food with finesse but it’s food that I like to cook and I like to eat as

Well um I don’t see why there’s any reason that you guys shouldn’t like it too the idea of cauliflower frers and barbares with a little yogurt dressing I have no idea what I’m going to get but it sounds delicious how is she GNA make a bowl of stew and a fried Fritter look Elegant final 60 Seconds time’s up Stop Metra has made a starter of cauliflower and barbery fruit fritters with a yogurt dip followed by an Iranian lamb stew with Apples and Sour dried plums I think your sauce is a bit sour for the fritters but the fritters are delicious and if he wasn’t here I’d eat

The whole lot okay that’s the sort of food I love it looks like you’ve cooked it by the side of the road but it tastes lovely to your lamb stew with apples and plums the sour plums are really sour the apples are really sweet your lamb is

Cooked perfectly and I don’t know what spices you got running through but it’s really subtle lovely rice which is cooked perfectly absorbing that little bit of sauce on the top thank you thanks we got a Fritter on a plate and now we got a stew you just don’t like

Smart food yeah I’m just not used to it but your amalgamation this Al Aly you’re performing with these flavors is lovely really lovely Andrew has made a chilled tomato consum with lobster and pickled ginger for his pudding he’s serving Tiasu I think it’s really lovely refreshing and I really like the idea of that salty but sweet Lobster with that acidic tomato but great tomato water takes at least 24 hours to make and it’s a concentrated flavor of rich rich tomato it’s just a bit watery okay I have to question the work

Involved here I do we we really want to see your your cookery skills here and that’s the only thing I question to our tiasu it tastes fantastic it tastes of loads of booze loads of coffee loads of cream loads of chocolate but what I should do right now is get myself a

Straw and turn it into a cocktail it’s such a shame because it’s a beautiful tasting thing listen there is nothing wrong with that pudding another hour in the fridge wouldn’t put right Michael’s main course is steamed Brill with sire cherry tomatoes and bur Blanc sauce followed by pineapple with

Chili lime and vanilla syrup and chantilli Cream I really really enjoy it up to a point and that point is the Tomato because the salty sire The Buttery sauce lovely cooked fish plenty of seasoning and the salt but slightly sweet shrimp I think it’s delightful I think the the sanhire Tomato Brown shrimp Tagan and brw

Combination is delicious the sloppy sauce in the bottom of it I don’t think it works for it both the tomatoes and the butter sauce in the same Dish N let’s try the pineapple with the Chantell the pepper the heat the vanilla the sugar on that pineapple is

Lovely I think the cream needs to go I really like the flavors I really really like the flavors but tropical fruit and cream do they really Belong Together tropical fruit and coconut milk or coconut cream I get I wanted to wow you I don’t know Emily’s starter is scollops with

Brazed fennel anvy butter and lemon oil her main course is duck breast with pomegranate and walnut sauce brazed carrots and spicy mashed potato it’s sharp and delicious it tastes of the an cherries the fenel and that wonderful Majestic scallop really very very good indeed I love it thank you I love it big

Flavors but flavors that still allow the scallop to be the star of the show is lovely thank you really good from the scallop to the duck I love the flavors of the pomegranate the spicing the potato with the DU thing that’s lovely textures a little bit disappointing because the

Mash is overworked and it’s gloopy and the duck is slightly overcooked and not as soft as it could be it needs seasoning on that dark skin and that duck skin needs to sit in the pan and go lovely and crispy so the pepper comes alive the the duck is just a bit

Wanting I hope you can see how I’ve progressed from last time hope you can see how much I want this and how much that I I would just get better as a chef and a cook I want this more than anything and I and I hope you can see path a little mistake Real creativity real individualism and a real want for this competition Andrew made for us tomato consumate and lobster and what an expensive dish that is it was a bit flat it didn’t have the depth cuz he didn’t have the time to actually let it sit then he’s made a t AO that

Hasn’t worked it was Liquid it was almost a cocktail I just didn’t expect it to go so badly and it didn’t stand up to the Quality that they were looking for I just I just feel so emotionally drained one hour to do those two dishes perfectly it can’t

Work Michael put a lot of work into his main course he really did I I Lov the way the fish was cooked and I love the shrimp and the sfire that salty juicy sire but there was that choice that should have been made either Tomatoes or bur Blanc butter sauce and actually had

Both on there and the acidity of those Tomatoes started to really work away the flavor of that butter sauce but then to put cream with pineapple whatever you do as soon as you put that cream and the pineapple in your mouth the acid inside that pineapple will curdle the cream

Curdled cream and pineapple is not a thing you want to have it it didn’t work I wanted to wow the judges I wanted to be perfect I’ve s set a benchmark for myself and I don’t think I achieved it so bit disappointed the scolopsis seed from that young fennel

That bit I thought was beautiful the dark I thought tasted brilliant I really like the flavors of the pomegranate the pomegranate molasses the smoke of the walnuts but for me the most important thing was that duck hadn’t been seasoned at all but the lady knows taste she knows flavors the

Flavors are really really good I hope they can see how much I want this I really do I thoroughly enjoy myself at the moment every time I go back in the kitchen I want to do it more Mitra cooked food that her mom likes to cook

Food from Iran and it was unusual uh it was exciting the flavors were good very good those little cauliflower Fitters with the the barbaries I think were delicious but she needs a lot of work with presentation the idea of a lamb stew on master shf I thought was absurd

But that had lovely sweet apples saffron those sour plums with the Pips still in yet to chew on soft lamb perfectly cooked rice and the sauce the whole thing I thought was delicious well seasoned well cooked I thought it was beautiful I’d eat the whole lot but again the appearance of it the

Appearance of it you know how how how fine can a stew be it’s harder this year cuz we’re all comebacks we’re all we all did well um so it would mean a lot more to get Through a really tough two days and you four have definitely grown over the last 12 months we’ve made a DEC decision we have one Winner that Winner is Matra a gutted disappointed but um I can’t blame I can’t blame decision you know at the end of the day fair play to meetra she did the best out of all of us I’m really really disappointed but to be honest with you I’m just chuffed that what I cook they actually liked it

Wasn’t a disaster they loved my food so um you know that that they’ll stay with me forever I’m you know clearly upset about it about the decision but I tried my best and I’ve had a brilliant time but I cook so much better at home I’m absolutely delighted I’m shaking

I’ve been through every emotion today so yeah I just don’t believe it and the fact that they’ve chosen me over people that were really amazing today as well it’s good right now I feel like a gin and tonic a large One next time the remaining eight comeback contestants return to battle it out I think it’s really really interesting and really delicious we obviously have a problem cuz we’ve got undercooked land the winner will then take on Metra in a head-to-head cook off then the semifinals begin when the competition’s best eight Cooks

Return there was no knocking these Cooks out they have phenomenal Talent this is where it really counts they have to survive this round if they don’t their journey is Over