Contestant Leaves Stones Inside Cherry Clafouti Pudding! | S5 E8 | Full Episode | MasterChef UK

Gregg Wallace is left with a surprise when discovering a cherry stone inside of the clafouti pudding!

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It’s Master Chef we’re looking for a great amate cook who can make it as a professional someone who can turn out exceptional food I am not prepared to give this opportunity up without a fight I think I’m a good enough cook to win this this is one tough

Competition won’t be happy if if anything else really I want to win the competition whoever wins it’ll change their life cooking doesn’t get tougher than this in this 1eh hour episode These six contestants will all compete for the last remaining quarterfinal place the winner will then be up against

Three other exceptional heat winners our quarterfinalist is Chris congratulations is Steven congratulations Jennifer well done but first it’s the quick elimination test these guys believe they’re good they want to find out just how good they really are they want to match their cookery talents against the best amateurs in the country today I would just love to see a really beautiful delicious tasty plate of food

Served with confidence 50 minutes one very good plate of food off you Go the contestants have to invent and cook a dish from any of today’s ingredients which include pork medallions chizo puff pastry peaches tinned butterbeans sweet potato quail’s eggs whole grain mustard and seavo cabbage mom of two Zoe likes to put her own stamp on classic recipes I do like spicing things up I

Can take a a recipe but I can’t help but change it and do my own thing to it what are you cooking for us you have a spicy Chito TT I’ve got onions Torito peaches and soy sauce mhm that’s going to work you’ll taste it later I love your confidence

Training accountant Alice is torn between her new career and a Love of Cooking you’re working very hard now to become a qualified accountant yep there’s no way you’re going to give that up and go and work in the catering industry yes I’m I’m absolutely determined to working in an office has

Made me actually realize concretely what I want to do I’m here because I want to win I’m absolutely passionate about cooking my dream would be to to have and run a Restaurant dad of three sha is inspired by his love of Indian food I like strong flavors with a love of the strong flavors I always like to see how far I can push push that boat out if you like uh how good are you sure given the right ingredients I think I

Can give you a a cracking dish cuz that’s the important thing today you don’t have the spices that are important for a curry what are we going to get then Sean we don’t know we’ll have to wait and see you are half Way 33-year-old rasher has never felt fulfilled by her career as a solicitor why didn’t you enter a career that you loved there is a lot of pressure on Asian children to go into a more academic career so to be honest with you with Mom and Dad you know

Becoming a full-time Chef wasn’t an option I was given engineering medicine all I’m at a turning point in my life really where I’ve done the career thing I’ve had my children now’s my time to pursue my passions and cooking is is definitely that 27-year-old Gareth regrets not

Taking the chance to be a chef 11 years ago I went down the route of nearly joining the Royal Air Force to become a chef I was accepted and decided against it so you learn by mistakes the job I’m in now it’s pays bills and that’s all I need

Something I’m happy in why now do you want to change your life G well I’ve got a baby on the way so I want everything you know to be perfect for when the little one comes Along 22-year-old student Caroline loves to cook but has to keep an eye on her bank balance I’m living on a budget I have to feed myself so I can’t afford to buy a lot of very fancy ingredients and do very fancy cooking I just cook food

So I can eat what are you studying at University I’m studying Russia at University at the moment I’ve just finished my second year ultimately I would like to go to Russia and open a restaurant there with specializing in English food ladies and gentlemen you have only two minutes Time is up step away from your bench please dad to be gareth’s future as a chef rests on spicy bean stew with quail’s eggs and garlic bread I love the flavor combinations it’s rich with tomatoes you have been brave enough and good enough to give a big chili

Kick well seasoned rich with that paprika and chili that’s come out of the toito sausage I think Gareth you’ve done pretty well Mom of two Zoey has made a chizo tart with cheese soy sauce and peaches you must admit that is a highly highly unusual combination

Yes I’ve I’ve got my doubts here Zoe I’ve seriously seriously got my doubts the idea of taking a peach ttho and soy sauce is just wrong will training accountant Alice’s pork with creamy mustard sauce and saute potatoes be her ticket to a new career I really enjoy the textures of

The crisby potato and it’s soft on the inside I think your pork is cooked very very well indeed that sauce is slightly acidic nicely cook pork still lovely and moist really well seasoned on the outside I love the potatoes then you got this lovely velvety cream sauce actually I really like

It dad of three sha has made medallions of pork garlic mash cabbage and cream and mustard sauce I think your mashed potato needs more seasoning in it I think your sauce also needs a bit more oomph it your pork slightly overcooked and it’s gone a bit

Dry and cardboard I don’t hate it but I don’t doesn’t make my heart fump I really like the textures I really like the smooth Mash I really like the creamy sauce I really like the crunch of the Cabbage really like the softness of the pork student Caroline has made sweet potato and chizo

Soup I really like the flavor of it my issue is the texture I feel like it needs to be smoother I’m not sure yeah know I I like chorito I I love that paprika flavor but I’ve got a paprika bowl of soup that ends with a sweet flavor I don’t get

It solicitor rash’s culinary dreams rest on pancakes with Peach compt and cinnamon butter I’m really concerned about two great big slabs of butter that is just solid butter and so is that that’s fantastic we have got the lovely juicy flavor of Sweet Peach with cinnamon I like that

Good I love the compat of the Peaches I love the flavor of the cinnamon that goes through I think the butter is a bit of a mistake but um great we’re going to have a mate in a chat you’re going to have a long wait I fear off you

Go we’ve got some amst who are actually really really good Cooks we’ve also had one dish today that is probably the worst dish of the whole competition anybody who believes that a paprika flavored pork sausage with cheese and a peach go together does not belong in this competition there’s no hope for Zoe

Oh it just went so wrong I think just the overall being there the pressure and I just either lost my mind G’s actually my first choice that Stew was well made then dropping those little quailes eggs on top brilliant tomato Rich strong with papra the beans were giving it real body

And it had a big whack of chili in it as well I mean he packed some big flavor in there he’s in Ratner I really really enjoyed the flavor of that compt I then found myself searching to find out why this woman stuck a load of butter on the

Top the butter probably was um a mistake perhaps the amount of it could have been greatly reduced it probably should have melted over the top of the hot pancakes it didn’t you got come on she’s a good cook and I’ve got to be fair I love the

Flavor so Ratner in Caroline there’s an issue here in the fact that actually you didn’t like the bould of soup I quite like the idea of that spiciness against the sweetness I found the texture a bit weird with the sweet potato you see you didn’t like Caroline soup texturally I

Didn’t like the flavor of Caroline soup so Caroline’s out Zoe’s out Gareth is in Rat is in the simple fact is this is between Alice and sha I I I prefer sha and texturally he got it all right he cooked it all well I don’t agree with

You on Sha the pork was a bit dry the sauce didn’t have enough orph I like the texture of the mash and the Cabbage together but in this round right now I think that sha is a bit off the mark be great to get through great to come back

Tomorrow cook what I like to cook and show them that I can really work with some pretty complex flavors Alice cooked lovely lumps of pork really well seasoned with a great reduced velvety sauce I think it was really good that sauce was slightly acidic and it needs

Something like the the Cabbage which is exactly what sha gave us it means so much to me to get through to the next round I’ve put so much work into this I would really want to go further in this competition both of them cooked pork and mustard cream sauce which one was the

Better great cooking today some really really good cooking and that’s made our decision quite tough Gareth you’re staying with us my friend congratulations Caroline and Zoe I’m afraid you are leaving us ladies Ratner you’re staying as well R Alice or Shan Alice congratulations I’m sorry Sean I’m feeling fantastic I’m so

Pleased to be through it was such a close competition today um but I feel really lucky to be here very happy I’m feeling really relieved and just kind of quite surprised actually elated um I’ve got through to the next round I’m excited I’m happy to go

Through and I just want to go all the way three Great Cooks now about to find out what it’s like in a professional kitchen I hope they love it I think they will I really think these three are going to get something from this experience It’s day two and the contestants arrive at lass iguanas a Latin American restaurant situated on London’s busy South Bank with 200 expected for lunch headchef ABS patil Wast no time in telling the contestants what he expects if I see the plates are not good enough

It will not go in the is all right yes customers they expect their food on the table as soon as possible this is a fast space restaurant who cooking the food fast putting on the table so can customer eat their food and go in and out fast it’s 12:00 and the orders start

Flying in Alice you got one chicken faita please yes chef Alice is looking after the fajita section she’ll have to juggle cooking the chicken duck and lamb fillings to order and she’s already under pressure where’s your chicken Pita you can’t sell that faita Alice can’t sell that Pita

You just burn I need one fresh P use that one throw that one come on wake up rashna you got two Zim Zim to cook rashna also got several orders on the go she’s responsible for the traditional Brazilian chicken and fish dishes but with so much going on she’s panicking I

Need your food rashna come on one p how long rashna I’m talking to you pasc K Coco 3 minutes you cannot sew that fish no it’s waste broken you cannot sell that one this is crazy G yes chef one chicken G with Kasa fries yes Che you

Got lamb medium rare yes chef thank you Che Gareth is in charge of grilling the steak chicken and lamb and with the restaurant almost full he’s swamped by orders Dad how long for your sirine 10 seconds Chef a medium sirine Chef we Garr G come here please come here what’s

Wrong with the plate tell me what’s wrong with the plate a bit messy Chef see then make it right che che his first dish isn’t presented to Chef’s standard and he has to replate one thank you it’s halfway through service and there’s no let up after a slow start rash’s now found

Her feet high is going to be rash now everything’s ready to go one chicken Zim Zim chest it’s looking good rashna one St makaka plating up now nice one rashna it’s looking good it’s looking good I’ve got another Zim Zim coming now Alice fire the fajita but Alice is still overcooking her

Fajitas gone so because it’s burned okay but I want that duck for up properly yeah okay I don’t want any complaint one medium chef salad looking good Chef G’s put his presentation problems behind him and is turning out perfect dishes ready just coming now Chef TI to bras it’s looking good G is

Your steak ready Chef half a minute chef chef got it that’s look great after two hectic hours lunch service finally comes to an end well done we made it so how have the three amateurs coped in their first professional kitchen rashna initially when she started I

Think she messed up few things she was struggling but at the end somehow she managed to get it better and the final product was really good that was a manic Place absolutely manic Alice is the one who struggled a lot two three times I have to reject the food but finally she

Got it right I feel sad that I made mistakes um I’m annoyed that I made a couple of mistakes G impressed me his work was good among three of them he was the best one to get your food out and the chef to say it’s good food that’s

All you want in life really pretty it’s now straight back to Master Chef HQ for the final Challenge ladies and gentlemen your two courses 1 hour one quarterfinal place up for grabs let’s go yesterday dad to be Gareth wowed the judges with his spicy bean stew and excelled in the Pro Kitchen can his two courses of pork belly and Cherry cleftie pudding make it three in a

Row pork onions mashed potato Y and cfti I’ve not actually done a cherry one before so it’s going to be uh different you decided not to sign up for the Air Force that’s right and uh not to take up cooking now you’ve got your chance absolutely yes it’s something I’ve

Wanted to do for a very long time now how are you going to win this competition Girl by creating in good hearty meals with brilliant taste um and for you two to really enjoy them GTH has makuti a classic French dessert that is technically difficult can he pull that dessert

Off traine accountant Alice scraped through the invention test and had a disastrous Restaurant Round can she make up for it with her two technically demanding dishes Master Chef is about finding a professional chef and being able to keep control in a professional kitchen how was your day today uh I had

A couple of dishes that were sent back but you going to redeem that little mistake I am yes I am doing a panser fillet of venison with beet treat puree and then for the next course we’re having a raspberry and almond topped and clotted cream this whole change in your

Life Alice why now I’m almost about to get my Char accountancy qualification I’ve got the naive theory that restaurants fail either because you’ve got a foodie that knows nothing about business or a businessman that knows nothing about food so I’m hoping that I’ve got a little bit of both Venice beetro lovely classic

Combination I like the idea of it actually it sounds like a really good Dish you’re halfway you have 30 minutes left after impressing the judges yesterday with her pancakes and Performing well in the restaurant can solicitor rasher two courses now secure her the quarterfinal Place Asian style food from you today yeah I like fresh clean flavors um with a hint of the

Exotic what are the two dishes are going to make you win sea bass with a Thai Noodle and carrot salad and a hot chocolate pudding with a cardamom cream we have what we call death by chocolate corner right where all the the carcasses of those who’ve tried to cook chocolate

Puddings now sit rotting I can only cross my fingers and hope that I get it right on day John I love a chocolate pudding anytime of day I’ve seen so many collapse on Master Ship you have 5 Minutes That’s it time’s up Alice has cooked a classic menu of filet of venison beetroot puree chalot tatan mashed potato and red wine sauce followed by raspberry and Armond tart with clotted cream what I’ve got there is that rich deep very very good sauce against that very well cooked Rich meat the soft

Shots coming through the pastry also very very good indeed I don’t pick up potato in that I’m not surprised I’m not quite sure what the beetro is doing there I don’t think it can hold up against the strong strong flavors beautifully bu very rich with a lovely sweet but yet almost bitter red

Wine reduced sauce love all that actually really really like it bring in your pudding you got the flavors right sweetness buttery almost Armond Mazy pan sharp but sweet raspberry coming through there’s no way a near enough cream more more cream please I think it’s pretty good the pastry is really buty the raspberries

Are sharp inside I like the flavor of those against the the almonds your raspberry sauce is really raspberry Rich you could be a good little cook thank you what do you think your chances are now I put my everything into it I feel like I’ve given it everything I could I

Don’t know we’ll wait and see Dad to be gareth’s dream team of a career as a chef rests on roast pork belly olive oil Mash baby onions and cider sauce followed by a cherry cfti pudding with K cream I like the flavor of those shots against the

Pork I feel the pork needs to be cooked longer it needs to be softer it’s still a bit hard for a belly of pork flavor of the sauce sort of disappeared because there’s not very much of it on the plate it needs to be cooked longer this this

Fat needs to melt right down and you’ve overworked that potato and it’s going a little bit gluey yeah I don’t believe it I expected more from you so did I the batter is just starting to curd a little bit um it needs more fruit in there Gareth you’ve worked really hard

Today I know we have um have you blown your chances um I’d like to say no but on that display who knows solicitor rashers hoping to impress with pan fried Seabass and Thai carrot and noodle salad followed by chocolate pudding with cardamon cream your fish is cook beautifully it’s

Lovely and soft and lovely and sweet the noodles for me need more orm yeah you say Southeast Asian to me and I expect salty and I expect heat as well I was expecting more bring in the pudding it’s light it’s got lovely chocolate flavor through it’s got a little moist

Center on it your chocolate pudding is very very very good indeed it’s nicely made it’s light strong strong camon in that cream do you think now that you’re going to make it through it would be immensely disappointing to leave at this stage you guys have done your job we’ve now

Got to do ours it’s judging time guys off you go we have three decent Cooks we have to choose one for the next round in my mind on the display of the work we’ve got to knock Gareth out right now the pork was not cooked enough it was tough and a bit

Chewy his side of sauce gone that mashed potato was overworked and gluey Cherry cfti but I had a stone in mine I think he’s got the heart and he’s got the soul he hasn’t got the knowledge or the ability yet I’ve made a few childish errors really in the kitchen um but uh

Yeah slightly dispointed I know I could have done a lot better ratch sea bass was cooked really beautifully absolutely perfectly cooked the noodles didn’t quite have the chili kick they needed but actually it wasn’t a bad dish and she made a really really lovely lovely little chocolate pudding

It was elegant it was simple it looked beautiful it was very very good I would love to have the opportunity to go all the way and um and take the title of Master Chef Alice I’d say I think that Venison and that sauce thought was absolutely stunning beautifully cooked

Venison beautiful sauce the girl obviously knows how to make good sauces and the little shot tatatan were very very good I think the flavors in a raspberry tart were good as well but we put our guys in professional kit because we want to see if they can cope

Alice didn’t cope there are question marks over Alice but there’s no question mark over the girls ability to flavor and to cook meat I would be so excited to be um invited back for the quarterfinal I really hope still be in the competition who’s it going to be our quarterfinalist Alice Congratulations GED uh in a word I’m feeling very very disappointed with myself now I could have done a lot better I’m definitely going to carry on cooking this certainly isn’t going to stop my enthusiasm in the kitchen not one bit I’m just absolutely ecstatic to be going through to the next stage of

This competition it’s my dream I’m brilliant Alice’s place is secure for now but in the morning she’ll be back for the next daunting Stage it’s 8:00 a.m. on quarterfinal day and these four heat winners have returned to battle for a coveted place in the semifinals everything now just gets harder and harder and harder we get to see four Great Cooks go head to-head and find it out for one semi-final Place hugely pressurized fantastic food on

Offer definitely think I’m in with a good shot of of winning this now now it’s giving me a taste of what feels like I want to go further in the competition I’m absolutely convinced that I could win Master Chef stiff competition out there for uh whether I could win or not we’ll

See only the absolute best of these will make a semi-finalist I mean Sublime full free food today we may have the winner of Master Chef amongst them first up is 29-year-old experimental cook Steven in his heat he impressed with his imaginative crayfish asparagus and basil stack wow they are

Powerful flavors right it’s actually quite exciting but his pork and muscle combination was not a hit all flavors are Reon potato pork crackling and muscle completely different texture not for me Steven is an experimental cook dropping lots of flavors lots of ingredients together to create his own

Cuisine there is no d denying the guy’s talent and his knowledge but some of his Creations are a little bit weird I still believe in myself 100% thinking that yes I can go forward and win this competition Management Consultant and mother of two Jennifer dreams of having her own family

Beastro in her heat she wowed the judges with her refined food and intense flavors I love The Zing of that mayonnaise sitting with that fish so it now becomes quite creamy and that’s where the sauce is coming from that’s really nice Jennifer I am seriously excited about Jennifer real subtlety in her flavors

Real Elegance in her presentation that lady is cooking in an extremely modern and quite unique style but she has to believe in herself and the food that she serves she has to stick to her guns I would really really like to win Master Chef I’ve got plenty of my life left and

I think I can um change its Path trainee accountant Alice showcased her love of techniques and processes with her venison chalot tatan beetroot puree and mashed potato beautifully cooked very rich with a lovely sweet but yet almost bitter red wine reduced sauce really really like it but she added unnecessary ingredients not quite sure what the beets doing

There I don’t think think it can hold up she makes very very good sauces she cooks meat to absolute perfection there’s bags and bags of potential in there John she loves classic cooking and as long as she does that today she’ll be absolutely fine I feel great to be in

The martial Chef quarterfinal got to really perform in this round to get Through 24-year-old Christopher has only been cooking for 3 years but his natural ability to produce great flavor combinations sha through with his sea bass with chizo and his summer pudding this is good-looking well composed thought about food it’s very very good indeed big pile of Summer goodness and

Uh I quite happily stick the face Chris believes that he’s cooking simple food when actually he’s cooking Majestic food that young man has an absolutely exceptional natural pet but he has to prove to us that he has the confidence to go through this competition to be in the quarterfinal is

Amazing now it’s kind of just down to me I think I’ve got a really good chance to go through to the semi-final and that’ be amazing if I could I love quarterfinals they’re exciting it’s great food we have stunning amateur Cooks in that kitchen today who must have that semi-final place

It’s 10:00 and the contestants are back at Master Chef HQ they’re about to be tested on their food knowledge and on their commitment after this one of them will be sent home this is ingredient recognition test we just want our contestants to see if they can identify these ingredients I’ve

Got here five cheeses lots of Cuisines around the world make their own very distinct cheeses I have have five cuts of lamb starting right from the front of the Lamb going all the way to the Back there are three famous blue cheeses in the world this is one of them the very English Stilton got a rich creamy texture not a strong in flavor as other blue cheeses hello Jennifer nice to see you again this is ingredient recognition could you tell me what that is please

Some sort of Danish blue right I think it’s still shop your blue i’ say that was Stilton Christopher is off to a good start but will he be able to convince John and Greg that he has the drive to go further if I went out because my food

Wasn’t good enough then that’s fair enough but to go out because I haven’t taught myself up well then that I’d be really disappointed with that F kind of just started off of being a bit of a hobby something I took an interest in and it’s just kind of grown

Into an absolute Obsession now I you know think about food read about it the whole concept of cooking now and doing that as a profession as well just kind of you know means everything is something that I really really want to do thanks very much Chris cheers thanks

Guys this one is the shoulder and it has lots of muscle in there it needs long slow cooking it is a shoulder and definitely not a leg see what that is it’s not a leg lamb it’s it’s pretty on it’s a thigh the top that’s the shoulder

Shoulder do you know what that is leg Jennifer has failed to identify the shoulder of lamb she now needs to persuade John and Greg that she has the commitment to make it through Master Chef I’d love to cook this ofing CU I think I’ve concentrated hard on the

Three courses and I think they’ll really enjoy what I’m making and I hope I can convince them 18 months ago I started cooking more and I started doing things more traditional things making Chutney making Breads and growing more vegetables and all of those things and realized that’s

What I actually love doing and so basically I still work as a consultant at the moment I can make a lot of money doing that and that’s what I’m good at but I actually love cooking and that’s where I want to take my career now and

I’m in a fortunate position that I can do that thank you very much that’s okay thanks they should all get this this is breed it’s soft it’s got that easily identifiable white outside almost nuty softness with its flavor easy what’s that pretty sure that’s Brie Bri Bri it’s

Brie Alice has recognized all the ingredients she now needs to articulate how determined she is to succeed I’m feeling really nervous at the moment if if I can’t cook this afternoon I’ll be gutted I’ll feel like I’ve let myself down in some way food is what I’ve been wanting to do

All my life I’ve decided what I want for my dinner by 10:00 in the morning running a restaurant would just be fantastic and with Master Chef I’ve got this real opportunity to do it and to do it properly and I want to be involved in this process and to win thank you Ellis

Thank you This is the neck fillet only the neck fillet has this amount of fast around the outside of it full of flavor milky soft slow cooked or cooked very very fast indeed what’s that and that’s a neck fillet That’s A Neck fillet the tenderloin fillet or like a of tender line of uh the

Lamp Steven hasn’t done well in the ingredients test but can he persuade John and Greg that he has the passion and drive to be a Master Chef semifinalist I’ve practice these dishes I believe in these dishes and I want to go further in competition so I just hope they actually give me the

Chance this means the absolute world to me I think about food I obsess about food I go and meet friends I talk about food I I just it just it’s taken over my world all I want to do is just work in the kitchen I would like to work for

Like a top chef and just bust whatever I need to bust to what you get to where where I want to get to thanks very much D we’ve got four Great Cooks we know they’re Great Cooks we’ put them here already but the fact remains only three

Of them will cook this afternoon I’d like to plead the case of Young Chris I think he held his own in the ingredients test and I just admire the young Fell’s honesty and we both love his food I like you like the guy’s honesty so there we

Go Chris stays Alice did very very well in the ingredients recognition she is determined she thinks about food she’s got inspiration I have no problem with Alice at all I I think Alex Alice should be cooking absolutely so Alice is in that gives us uh Chris in and Alice in

This means we have to decide between Steven and Jennifer what do you think of Steven part of me is concerned with Steven’s uh inability to guess the ingredients in the ingredients test but uh absolutely Blown Away by the guy’s passion and commitment to the cuse I

Really like the guy’s passion I know the guy can cook that’s why he’s here I’m not necessarily convinced by Jennifer’s want to be in this competition she has not given me any sort of feeling that she actually really wants to do this but Jennifer’s food wowed us I mean really

Wowed us we thought it was different clever thought provoking she definitely did better than Steven in the ingredients recognition yeah but but you know Steven’s here for a reason as well when it was an invention test and they were just those ingredients together he created a really delicious plate of

Food this is difficult because obviously one of you doesn’t get a chance to cook now but we’ve made our decision sorry Jennifer thanks J good luck I don’t think I did very well on the ingredients test and um perhaps my passion for cooking didn’t come through in the passion test I will go ahead and do something in cooking in the future nice one congratulations you three are now

Battling out for a place in the semi-finals you guys now have to cook your socks off let’s cook the three remaining contestants now have an hour and 20 minutes to produce a three course meal that they’ve designed themselves the standards expected at this stage are at a much higher Level so far in the competition 24-year-old Christopher has shown an ability to produce perfect flavor combinations from only a few ingredients I’d very much like to know what your three dishes are today CH okay so for start I’m doing a PE and mint soup with a seared scholet and for main

I have a lamb’s liver served with mashed potato and for pudding I’ve got going to attempt a chocolate fondant so you must be aware of the amount of failed chocolate fondants oh you know going on for the semi-final here I think I need to kind of Step It Up do we see the

Essence of Chris the cook in the food it’s minimal ingredients I like that I know what flavors go well together so I’m not going to mess about them too much it stood you in quite good stad so far isn’t it yeah so I’m not going to change that that formular Anyway nothing wrong with that boy’s menu at all I would happily eat every single mouth please please don’t let that chocolate fond be because as I’m doing just 50 minutes Left traine accountant Alice is pulling out all the stops cooking a technically demanding three course menu Alice how are you feeling right now nervous um bit rushed but I’m I’m enjoying myself what are your three dishes sweet potato soup with roasted cashew nuts and then roast pork belly with scollops and then chocolate bread and butter pudding with a white chocolate mousse and a mango and passion

Fruit salsa what do you think is special about you which is going to hurt with you into the semi-final I’ve got a strong foundation in classic techniques and methods which I think is important for every cook to start with um now I’ve kind of I’ve got that basis and I’m

Experimenting and moving on slightly Alice can you win could do get that pork belly right those scallops beautifully cooked absolutely fantastic we got chocolate B my pudding like the idea that but with a white chocolate moss and with mango and passion fruit is it deep and it rich or

Is it tropical which one is it going to Be just 20 minutes left in past rounds experimental cook Steven has shown off his creativity with some unusual combinations step how you getting on uh not too bad quite stressed quite busy what are you three uh starters is a mushroom soup with Parmesan Cris and basil oil main course I’m doing a c

Liver with mustard potato uh Masala sauce and crisp Panetta uh and then for dessert caramel uh banana and ameta compt what what is it about this do you think that makes it special or makes you special I want to keep things simple and

I want to FL us to wear at the same time I want to try and fit in a few techniques in there so I can actually prove I should be allowed to go through the semi-final is he going to have time to do the detail to make that food look

Fantastic I don’t quite believe he’s playing it as simple as he says he is any moment I expect to find something a little bit crazy from him 3 minutes get stuff on plates Now 30 seconds do it now that’s it time’s up to win a place in the semi-final Christopher has cooked a starter of pee and mint soup with seared scallop in there you have that lovely sweet Rich pea wonderful soft salty scallop and then the the whack of mint

The flavors are delicious and it’s very very good indeed thank you very good I’d order it I’d eat it I’d order another one next time I win in can he continue to win praise with his pan fried Lamb’s liver with Panetta and horseradish Mash I have a terrible

Feeling that this is going to need something to make it a bit wetter yeah yeah there was a little issue with the kind of reduction Source it just reduced it is a reduction in the true sense of the word yeah the flavor though of that liver against the sage and the onions the

Bacon is lovely the issue as I suspected is it’s a bit dry they are such good flavors me y Rich deep liver Sage bacon smooth mashed potato it’s a little too dry but very well seasoned finally will Christopher’s gamble of cooking a chocolate and amoretto fondant dusted with cinnamon pay

Off perfectly moist in the middle what is my biggest surprise and my joy is that I didn’t expect that cinnamon and it’s sugary it’s sweet the cinnamon just adds that little bit to the top of it it is really really tasty good soft on the inside it’s got a very

Light crust on the outside but it’s also the amoretto in there that is making it grown up it’s perfect absolutely perfect how do you feel I’m really happy with the the pudding a little bit disappointed with the main but you know I try my best I think it’s a good

Effort for her starter Alice has cooked sweet potato and roast cashew nut soup I love the color of the soup it’s actually the colors of aut but uh but I love it but it actually develops in flavor Herby spicy the longer it stays in your palette I think that’s a very good bowl

Of soup I like that a lot thank you very intensely flavored more Ginger and coconuty flavored soup with that sort of toasted cashew on top I really like it I really like it will her roast pork belly with scollops peas and carrots be as big a

Success am I supposed to eat this all together totally go for it load up your fork good for you you’ve got very very very strong flavors there pee onion pork carrot I have no scallop at all I don’t even pick up the scallop as a texture every single component part of

Your dish is beautifully cooked and really really well seasoned and I had a flash of this salty scallop before that salty crisp rind of that pork kicked in and took over but I do like it a lot How will John and Greg find the combination of dark chocolate bread and

Butter pudding white chocolate mousse and mango and passion fruit salsa I love love love love your chocolate bread and butter pudding in comes tropical fruit white sugary chocolate individually I think they are very very well made together I think they collide with each each other one half of my mouth is tasting

White chocolate and mango the other half is taking the the dark chocolate and the custard that goes in that rich bread and butter pudding and the two Come Together Like The Clash of the Titans do you think that you may be trying a little bit too hard I’m trying to demonstrate

My skill um and I think I probably am trying too hard you you would rather we said could you give us your best eight dishes wouldn’t you yeah I would definitely yeah for his starter Steven has cooked wild mushroom and Parmesan soup with basil oil and Parmesan crisps

Wow there are some seriously big flavors in there that basil oil on top is really rich and then the saltiness of that parmesan cheese which really gives you a big kick and what you actually get last is the smokiness of those mushrooms very very good flavors I don’t enjoy the

Texture it’s too thick I want it to be a soup for his man he’s cooked pan fried carves liver with mustard Mash Masala sauce Panetta and caramelized onion God you’ve got big flavor boy aren’t you you really Pack full flavor in there because the onion is beautifully sweet your sauce is intense

Your Spinach is cooked beautifully your mashed potato is full of mustard and lovely and smooth and what I don’t get to taste is the liver but you know I really love the other flavors I love the combinations it is about the other flavors it’s not about the liver it’s

Sweet sweet onion it’s meaty sauce it’s mastered in the mash lovely textures big big flavors it’s beautifully beautifully cooked presented in a very very modern style can Steven continue to impress with his caramel banana and amoretto compt caramel banana cream chocolate and digested biscuit each flavor comes together as a

Dessert I so want to love it I so want to say to you it’s great but it’s far too sweet for me yeah I love the flavors of caramel of the sweet banana and the texture of the cream and hints of chocolate yeah I just

Want to take a running jump into it it’s uh it’s a lovely looking thing would you like to go further in this competition I just look at this and there’s a few things I like about it at the same time I know I can do better and

It will do better if I go through the next round because I want it more than I’ve ever wanted anything before I honestly would have no problem at all putting any one of you three through to a semi-final we can’t do that obviously we do have judging to do off you go thank

You today we have had some great great food to see the pure love and joy of cooking is exhilarating now Steven we said to stepen you’ve got to pair it down a bit today his food was well presented it was clean it was crisp it had bags of flavor

Certain things not quite right but I tell you what I’m I’m Blown Away by what Steven did with these first two courses dessert I’ve got a I’ve got a very very sweet tooth caramel banana cream right up my alley if I got knocked out of this

Stage I mean I would be uh I would be good it anything less than actually winning the competition i’ feel quite gooded about I thought Alice’s soup just looked great I think it was well balanced well thought out well made main course everything cooked very well indeed but I lost the scallop dessert

There you have three separate desserts on a plate she’s desperately trying to show us lots and lots of processes and I think when she does that she ruins the whole I think the case of the dessert I totally agree but I do think other two courses actually are pretty good the

Idea of that pork and scallop classically is quite a good one and I I sort of applaud her for her thought process in trying to do something as adventurous and it was so close I’ve given it absolutely everything today I’ve submitted what I think are my best

Three dishes and I cooked them really well I think I’ve definitely done my best Chris has a very very good palette he did P soup with a scolar simple in its presentation no frivolity ticked every single box but his main course was dry it should have been moist it should

Have been delicious and it wasn’t quite there it it made his main course flawed but I still have to say I mean they’re absolutely bang on the right flavors Chris’s dessert of that chocolate fondant with the amarat inside and then the inspired splash of cinnamon on top

That is clever cooking and that was his food was like today it was quite evocative if I went through that would be amazing I’ve got a lot more to give just hope I get the opportunity to you know show that I I can do pretty good

Food oh Cy John it’s a long time since I’ve seen you know three people cook like this Chris has a natural understanding of flavor and texture but you’ve got really inventive creative food in Steven you know he’s trying to push the boundaries Alice is also o pushing the boundaries but she’s pushing

It with flavor and flavor combinations all three of these guys are so driven and of course that’s what this competition is all about but who has the biggest gift so hard to choose one from these three I have three enormously talented Cooks in front of me absolute pleasure to be part of this

Today our decision has been really tough but we have made that decision our Semi-finalist it’s Chris congratulations Jing can’t believe it no way I am very gutted because I felt I could have done better and I think if I’d have cooked my abilities I could have gone through and I should have gone through but I’m a bad loser I know that I’m disappointed but I still love

Cooking and um hopefully one day I will have my own Restaurant very few people in this country could cook food like he cooked today I challenged them every single plate of food he’s given me has left me wanting more the f is an exceptional Talent it’s going to take a while to sink him but I’m ecstatic yeah semifinal um it’s

Unbelievable thank you let me finalist hey I know I can do it now definitely I’ve got this far so I really want to go all the way so Christopher will return for the semifinals but next time we’re back with six new contestants all battling it out for the title of Master Chef