MasterChef is back with the best amateur cooks battling it out for a spot in the quarterfinals! Watch as contestants create standout dishes like paprika chicken with spaetzle, seafood paella, and squid ink pasta. With unique recipes and intense competition, who will make it to the next round?
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MasterChef UK is the ultimate culinary battleground, where passionate amateur chefs face intense challenges to prove their gastronomic prowess. From intricate mystery box tasks to high-pressure invention tests, contestants navigate the kitchen under the scrutiny of expert judges. Each episode unfolds with creativity, culinary finesse, and unexpected twists as aspiring chefs strive to impress and advance in the competition. With diverse personalities, mouthwatering dishes, and the pursuit of culinary excellence, MasterChef UK offers a thrilling journey into the world of competitive cooking, captivating audiences with the sizzle and drama of the kitchen.
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Welcome to MasterChef World TV, the ultimate destination to watch complete episodes of MasterChef from all corners of the globe. Experience the passion, skill, and creativity of home cooks as they embark on their transformative journey in the kitchen. Dive deep into a universe of flavours, traditions, and intricate cooking techniques. Here, every dish tells a story, and every episode is a new adventure. Join us for a world of culinary discovery.
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Master Chef is back hundreds have auditioned and now the best 40 amateur cooks are through fire if you get drunk then I might get through each week 10 new contestants battle for just four places in Friday’s quarterfinal I think this is the best pudding I’ve eaten this year only the strongest will make it through to the final challenges each one as to be perfect yes I’ve polished my spoon I’ve loosened my belt I’m ready to go the tast buds are ready bu it’s time to [Music] rock these five amateurs all think they’ve got what it takes to become Master Chef but at the end of today’s heat only two will become quarterfinalists [Music] welcome to Master Chef good to see you this your first test is your calling card one dish that tells Greg and I something about you as a cook at the end of this Greg and I will each choose our favorite dish mhm those two Cooks go straight through to the next round the other three Cooks will have to cook again for their place in the competition and by the looks of you lot it’s going to be a very Lively and very exciting day ladies and gentlemen 1 hour 15 minutes let’s cook [Music] I wouldn’t have taken time out of my life and gone and left my kids and my husband on their own like fending for themselves if I didn’t think that I could go all the way FR yeah you look like you’re enjoying yourself yeah I am actually I’m cooking chicken paprika with spel what spel it’s a German pasta but it’s more like a dump when I cook it my kids go M how old are your kids um 13 11 9 and 6 you’ve got four kids I have four kids oh my word you are a busy lady I am that’s how I like it though by the sounds of Fran she knows what she’s up to she’s making us paprika chicken and she’s serving it with spat a German Austrian little tiny dumpling her grandmother T them to her they’re delicious I love them if they’re done really well if they’re not that’s like eating fried wallpaper paste you’ve got 35 minutes [Music] left to be a Master Chef contestant is like one of the most exciting things I’ve ever done in my entire life almost as exciting as Liverpool winning the Champions League in 2005 this is just unbelievable are you making us Burgers I am making you Burgers today this type of cooking is what I do it’s simple it’s straightforward but it just tastes great I want to see when you take a bite out of that burger that you have a smile on your face mate I tell you what I absolutely love Burgers what makes yours good I do quite a nice like spicy jalapeno relish which I really like and there’s a nice little mayo to sort of cool it off on the side we all understand the burger but we all know how we feel it should be cooked they’re nonsense burger and chips is risky it’s very therapeutic for me to cook the smells the Ambiance of me cooking maybe a glass of wine and you know I love it Alan you’re wearing a bowl of hat that’s right why I always wear hats I’m known for wearing hats I have I have 150 hats fair enough what what are you making well I’m doing um a lobster and Lustine and I’m doing a sweet potato mash with chives how much cooking do you do do Alan it’s a social thing for me I like having dinner parties so it’s like bringing people together and usually if even if I’m going to cook for two people he usually ends up you enough like 30 there’s a sense of Glamour about Allan he likes his hats he likes his shoes he’s got a trademark let’s see if his food does the same there are 20 minutes left I’m really looking forward to meeting John and Greg my main ambition actually is to get Greg to make his um ubiquitous sound of War at something that I managed to cook for him what do you do right now I am py student I study chemistry at the University of Manchester what crossover do you see between chemistry and cooking chemistry is a lot like cooking I mean you take a lot of ingredients you mix them together you heat them up and with a little bit of knowhow and a bit of refinement you can actually make something out of it Matthew is a true scientist he’s following a recipe and he’s following it to the letter he’s doing a p strip back and changed into something more elegant squid C raka muscles he’s going to Flame so there’s Smokey inside I want Rich slubby rice and I want the texture of [Music] seafood I’m 25 this is probably the last chance before the real responsibilities start that I can actually give it a go and just see if I can make a dream come true or even if I just get told I can cook I’ll be happy but I just wanted to to see if I could do [Music] it Ella what are you making um I’m doing a squid in Black past Talia with a prco and crab sauce topped with calamari why of all the dishes in the world would you kick off Master Chef with this one because I really love cooking Italian food I have friends and family out in Italy and where Tuscany in sandonato right you guys no need to cook I found the winner you’re free to go if it goes wrong it’s going to be brilliant isn’t it Ella’s cooking it a black T Telly flavor with Squid Ink do you know what if everything else screws up I don’t care because I did it I want freshness I want Vibrance and it could be delicious as long as not over seasoned come on shka you got about 4 minutes to get your food on your plates please we’re off we’re going to start assembling [Music] chips ow I’m feeling very confident actually and maybe a little bit over [Music] confident that’s it stop stop stop stop Ella sorry yum yum yum yum yum yum yum yum yum yeah that looks Lush this is like the best restaurant ever I know to a restaurant and you’re normally disappointed wow that’s beautiful isn’t it I can’t believe to do all that in an hour and 15 minutes insane have you seen all this stuff on your that’s ridiculous Mama of four and teacher Fran is serving rolled chicken thigh with a sage stuffing slivers of crispy chicken skin a paprika sauce German spettel dumplings and a pickled cucumber salad you have to give yourself the time to put on the plate with a bit of Grace I know I particularly love that Smoky sauce that’s very very good indeed love the crispy chicken skin enjoy the dumplings but don’t feel as if I got one dish feel like I’ve got a collection of some of your favorite things to eat what this says to me is you’ve been cooking for your family and your children and you don’t season your food enough cuz that whole thing could be an expl iion of magnificent things more nutmeg in the spater more pepper in the stuffing more sage in the stuffing bring it alive thank you they’re absolutely right I have been cooking for my family and I you know I’m half glad that came across so yeah I feel good 27-year-old Sam has made a calling card of griddled chuck steak burger top with streaky bacon and melted cheddar cheese in a Brios bun with hot jalapeno relish mayo and twice cooked chips it’s one of the most stylized Burgers I’ve seen and I applaud you for that well done your your your Patch’s cooked it’s a decent burger you’ve made decent mayonnaise and I like your relish that is sweet and then hot at the end well done you your chips cloudlike in the middle crispy on the outside with a lovely sharpness of vinegar your mayonnaise is good and strong with garlic your Chutney is a bit of a surprise almost like a a chili jam but I have issue with your burger patty in that it’s dry as for your chips and your dressings I think they’re great good that’s my personality on a plate I like to have a bit of a laugh I enjoy a drink with the lads and that’s the type of food that we’d have on a Friday night I’m not very complicated I’m pretty straightforward hair stylist Allan has cooked lobster and Longines in a lemon garlic and herb butter served with sweet potato and chive mash and a red pepper garlic sauce where’s the lobster mate in the middle oh look at that sweet potato is is far too strong for me find the lobster slightly undercooked I’m happy enough with the longest but Alan I don’t think that works at all okay I’m really sorry mate that’s fine as well as your Seafood is cooked your sweet potato is like this sort of big damp cloak that is just enveloping the whole lot and taking it somewhere completely different from fresh seafood I’ve never really cooked for one I’ve always cooked for like more many people but I’ve learned from it and I won’t be doing that again chemistry PhD student Matthew has made his version of Spanish Pella with squid rings slow braised in rioka flam smoked muscles Cod cheeks King prawns and Smoky chero I like that four different bits of fish in there all cooked properly and your rice is cooked properly and you managed to get flavor into there and uh and I like it I do like it well done Matthew your shellfish is all cooked really well but for me the whole thing’s a bit dry it almost comes on your plate like a cake it’s like you’ve deconstructed it but haven’t reconstructed it I like your scientific approach some of the things haven’t quite gone on to plan glad it’s over yeah if I have to cook again this afternoon it’s not the end of the world every opportunity to cook in this competition is going to help me improve so we’ll just see how it goes last up is account manager Ella who served black squid in talelli with a crab prco and clam sauce topped with Crispy calamari that’s very nice okay your sauce is citrusy it still tastes of sweet crab I love the squid on top it’s a nice dish it’s delicious what you’ve done is you’ve realized that to make a bowl of pasta come alive the sauce has to be potent I’d be very very happy sitting by the sea in Italy and eating all of it you like my food yay I’m just really really happy that they know that I can cook to be honest I’m just relieved it’s over do you know what send me home now I’m Happy Well Done uh that was a good start so we get to choose one dish each and the maker of that dish goes straight through to the next round I’ve chosen the dish that actually I would like to have for my lunch and that dish is Sam’s Burger and chips well done mate my favorite dish [Music] it’s called by Ella thank you congratulations thanks very much you two can go off you go well done well done oh my God I can’t believe that I can’t believe I lit can’t believe that at all oh my God yes Mother open we want you to cook again this we call a reinvention test we want you to use the main ingredients that you use with your calling card dish but make us a completely different dish using any of the stuff from this wonderful L behind us at the end of this two of you will be joining Ella and Sam one of you will be leaving the competition 1 hour ladies and Gentlemen let’s [Music] cook Allan’s main ingredient from his calling card is a lobster when the Master Chef application popped up on your laptop do you wish now you’d have moved to another site no definitely not no matter what happens I’m glad I’m here I’m glad for the experience what what lesson did you learn from the last round as you said I’ve got a sweet tooth so I think I concentrated more on the sweet and the Savor if I balance the two together then I might be all right this time Alan’s got his Lobster he make chopu chopu is a lovely idea and I want a dish which has refinement from Allan if he can do that I’ll take my hat off to him you’ve had 30 minutes all [Music] right Fran’s main ingredient is chicken thighs I mean that’s kind of how I work my kitchen I look in the cupboards look in the freezer look in the fridge what have I got and then I make something with what I’ve got that’s where I think I’ll probably do best what are you making that’s going to secure your master chef place uh chicken and taragan pie it’s important to you is it that you go through it’s more important because you because my kids see me achieving and following my dreams and I want them to do the same thing so I have to go at it Full Throttle pastry’s going horrendously wrong of course half an hour ago Fran’s pastry case has just gone in the oven the feeling is not ready to go just yet and I think she’s struggling and I hope she hasn’t bit up more than she can chew [Music] Matthew’s main ingredients are prawns squid and muscles Matthew’s doing an oriental dish of some kind I’m not quite sure which we’ve got some sweet and sour muscles we’ve got some prawns which would be marinated we’ve got some squid you do anything you want with that lovely Seafood but right now Matthew is getting himself a little bit in a pickle why do you look so downbeat because I am working off the top of my head and as you know I like to have a procedure and I like to know what I’m doing so is that because you’re a scientist I think so we never just walk in and mix things together at random so uh that always ends badly You’ve Got 5 minutes left are you going to be ready in five minutes I’m going to be ready that’s it time’s up de go you know it’s all good it’s all good smile Alan up you come please after overpowering his Lobster with sweet Mash Allan is now serving it in a chili garlic and ginger champ M with soft and crispy rice noodles I don’t like the fried noodles they’re not cooked I do like though the Lobster in your soft noodles with chili and a little bit of Sesame okay thank you for me that whole thing needs more sauce more soy more Ginger more powerful Chinese type flavors the flavors you’ve got are nice but I want something more than nice I want bold I enjoyed that I’ve got good um good feedback this time you know yeah I feel good Fran’s original dish featured chicken in a paprika sauce she’s now serving it in a short crust pastry pie with a Tagan and fennel sauce on top of pan fried black Cabbage and lard G oh look at that I asked you to give your food a bit more well you’ve done that what I really like in there is I love the creaminess and richness of that sauce along with that anosy tingle of Tagan with the really lovely moist chicken reinvention in an hour I’m mly impressed really yummy lovely pastry lovely filling cabbage salty bacon M it’s great food it’s great food better pies than you get at most football stadiums that’s for sure oh I would hope so I took what they said last time and I adjusted and happy days last up is Matthew who has used the muscles prawn and Squid from his last dish to make a honey sweet and sour muscle broth served with flash fried chili squid soy and garlic marinated prawns rice noodles and a fennel salad need a finger Bowl mate with this dish your noodles are cooked your shellfish is cooked prawn slightly overcooked but the broth isn’t particularly wonderful M it’s a sweet flavor and that’s pretty much all I get okay there’s some work in here which I like the muscles are cooked beautifully little bits of chili floating around don’t use honey in Asian inspired dishes it’s far too strong for them yeah it’s a revisit to the laboratory for you I think Matthew I’m a little bit disappointed with that one actually I saw the ingredients and and just went with it so perhaps I could have done something slightly different with it but you hindsight is a wonderful thing right we’ve seen you through three now cook twice and we have got a difficult decision to make we need to go off and now and have a proper chat thank you very much thanks I am really really impressed with Fran she’s got the makings of a very very good contestant she didn’t do badly at all in in her calling card round with that rolled chicken but the work she just did there an invention test made us A really lovely chicken pie John that’s super work she’s got to go through fr’s great Matthew’s calling card round was a was a paa that squid which he cooked in red wine was a wonderful idea I like the flavor of the rice I like the muscles that running through the P I’m not sure with Matthew I I know he can cook shellfish I’m a bit disappointed by by that broth in the reinvention test the broth was flavored with honey and that honey really overpowered the rest of the dish you said that with Scientists they need to keep on trying things out and making mistakes along the way before they perfect it and it looks that way to me with Matthew I think he’s got some promise but is he good enough I’m I’m hopeful that I can scrape through and redeem myself later on with with a bit of demonstration that I I can make up for those errors Allan’s calling card I just did not like at all completely enveloped in the thick sweetness of sweet potato however Allan did a much better reinvention test than he did a calling cart Lobster and noodles what a great idea but for me a big bowl of lobster noodles should be big and strong and steamy and fragrant it needed a little bit more care I don’t know if I if I go I go I did my best I’d be a bit gutted but I love you Fran we love and she’s going straight through who are we going to have between Matthew and Allan yeah which one has the knowledge which one has the [Music] skill two of you will be joining ell and Sam one of you is leaving the competition the contestant leaving the [Music] competition is Alan Alan good to meet you sir thanks Alan what he at good job good job thank you it’s me I certainly will be happy to get back to doing the cooking how I cook you know basically for lots of people I look back on it with fondness cuz I really I really enjoyed it hey it’s been such a long day I feel like your family now congratulations you guys you Liv to cook another day well done that’s awesome [Music] welcome back you know you’re cooking for a quarterfinal place don’t you yeah and two of you make it and two of you won and there’s a sense of occasion about today because you are cooking for three Master Chef Champions Tim Anderson Steven Wallace and James Nathan Dare To Dream today and you could be joining those three in that dining room you have got two courses 1 hour for your main course 15 minutes later your dessert timing is Paramount at the end of this sadly two of you are going home ladies and Gentlemen let’s go [Music] I treat it very much like a sports match I know that’s so bad and you shouldn’t treat a cooking competition like a sports match but it’s the same one you’ve done all the preparation you just want to go go in go for it see what happens I’m going to do a herb risotto with a few wild mushrooms inside with a fillet of SE bass on top and a green pesto what are the tomatoes for I suppose maybe a little bit of the tomato juice I like going through I think it sort of helps a little bit tomato juice going through what through the risoto through the fish through the cheese just sort of helps bring it helps bring it all together really yeah it sort of helps bring it all together dessert is a Portuguese custard tart past Donata correct it was actually inspired by uh a holiday I went on one of my mat stagos who went on to Portugal and I know that most people have like bacon and eggs when they hung over to death but I found one of these Portuguese custard Tarts and how do you feel about uh a place in a quarterfinal I to think I’m going to stay in the present and if if I cook as well as I know I can cook today I’ll get into the quarterfinal this is a mile away from sburg and chips that was classic Simplicity and I loved it this is one big big dish I’m a little bit concerned that we’ve got a little bit too much on the plate you’ve had 20 minutes it’s hard being away from the kids but I would certainly extend that time away and make those sacrifices and more for a court final place I believe I can do it I I believe I can be Master Chef Fran what are you making I’m making a tly Telly with a prawn bisque and fennel it’s got a little parmesan crisp on top of it and I’m going to make a pear and chocolate tart do you know what Steven Wallace’s winning dessert was no what was poach pears and chocolate and ice cream uhoh it was Greg’s favorite dessert of all time okay How firm is the custard the peir sits in um it’s varied in practice at least you’re being honest yeah well I’m not a recipe person I don’t follow recipes I just throw it in the quantities it’s approximate when I was doing all my planning I had to weigh all the packets and then weigh them again afterwards that’s genius prawn Beast with pasta I think it’s a lovely lovely thing the success of that dish is completely relying on the quality of her Beast God trying and get some of it in here e dessert a little tart baked custard poach pear on top served with Rich chocolate that could be so thick and sweet that you might not want to eat it you’ve got 25 minutes [Music] left the most important thing to me today is to show John that it it wasn’t a fluke um and also to show that I can cook basically I’m doing pan fried venison with a cerc and sweet potato doino roasted balsamic beet fruit and then a banana tart tan with a cinnamon chanelli cream I wanted to put my own take on the tartam and I love bananas which is why I decided the banana Tartan was a little bit different um and I tried it and everybody really liked it at home so you sound and look a little stressed well it’s an hour and 15 minutes to cook for four people the you know finalists and Master Chef judges so I think anyone would be a little bit stressed I like the idea of Ella venison with the beetroot with balsamic what’s troubling me is a creamy sweet potato and CIA together we’ve got a banana tatata puff pastry caramel and bananas how that’s going to come together and not be too sweet and too heavy I’m not quite sure you have 15 minutes [Music] left is a little bit of a relief to be cooking my own dishes I’ve had an opportunity to practice these I know where they’re going to go these dishes are classic but I’m bringing mod techniques that make them easier Matthew’s menu reads pan fried halber bur Blanc and sand frry what we’ve actually got is something very very different all together a piece of halet which has been soused first and then cooked into a water bath he’s making a bur Blanc but he’s making it with the muscle juice so actually it’s quite a complex dish dessert classic apple tatata I really like the idea his Villar ice cream is more of a parfait and then he’s added AAR to it AAR is a thickening agent complex scientific but will it taste good this scientific world you live in is influencing your dishes completely isn’t do yes absolutely I’m feeling quite confident that they should come together the things that the techniques that I’m using are in a scientific basis you know cooking the fish CED means that I’m should make sure that the fish is cooked as fish should be cooked there’s not really the human error element of me standing there too long at the hob 10 minutes left time is uh of the essence here we’re on track we’re on [Music] time I really want to see big flavors I’m not interested in presentation at this point or ever maybe um as long as something sort of makes me sit up and go O then I I’ll be pleased it’s very important in this early stage to make things taste nice no random bizarre combinations just you know good simple things going together well that’s what I’d be looking for I’m looking to see some little Sparks of Brilliance to impress press on Master Chef it takes flare it takes in creativity takes individuality and it takes bows 5 minutes on your main course 5 minutes Sam is cooking a grilled SE bass and Herb risoto roasted cherry tomatoes and pesto sounds delicious I like a risoto to be quite loose and it should just be a lovely creamy texture it’s pretty difficult actually [Music] you only got 2 minutes left you should be getting food on the plates by now think about it take your time we getting there it’s better than I imagined it keep going Sam it’s a good start it is it’s looking good Sam your guests are [Music] waiting bit of pesto and we’re done aren’t we yeah hey pesto hey pesto right we should be serving now Sam okay come on you got to go what are you doing there Just a Touch come on Sam we’re off let’s [Music] go Sam about go and take it to the the wrong door the [Music] guests hello hello I’m so sorry if that was a little bit late not at all that’s okay you’ve got a pan fried filet of SE bass on a Cherville tagon and parsley and a little bit of mushroom risato with some roasted tomatoes and a Basel pesto I really hope you like it okay thank you no thank you very much thanks man smells good it smells amazing the garlic and basil coming off of that plate is very very enticing oh wow G whiz the H’s incredible this is so toasty the fish is really well cooked really well cooked what’s amazing about it is that there’s a lot going on but they all come together so nicely they balance each other out everything was delicious like that’s just the bottom line pesto is well made fish is well cooked risotto is well made however I believe we have two dishes on a plate the risotto wins in an arm wrestle they don’t match but they’re well made the pesto with those roast tomatoes is a lovely lovely thing all nicely made all really well seasoned all really well cooked but it’s fighting against each other should your TS in the oven now yeah Sam’s dessert is Portuguese custard tart with caramel that sounds rather tasty if it’s a custard obviously the cooking temperature has to be right if it’s overdone it’ll be scrambled eggy so that’ll take a bit of skill that said if it’s right it’s going to be fantastic is your custard it yeah yeah you’ve got 3 minutes yeah and your caramel’s not quite ready it’s nearly there what color is caramel it’s com in it’s nearly changed to color now just a minute okay all right good nice yay that’s nice your caramel is the color of apricot it’s a light vibrant summery caramel I see right should be going by now Sam yeah what do you want it to stick to the side of the tart just to rest on the side of the tart okay mate you done it well done yeah well done off we go Sam thank you thanks don’t off swing that door oh here you have a variation on a Portuguese custard tart thank you cool thank you ever so much thanks Sam thanks Sam I Am a little worried about this caramel on top which is still hot and kind of squidgy which is a funny texture for caramel whoa custard eruption I’ve got too much dough I got too much pastry and there’s not enough custard it’s not rich enough for me and the caramel is kind of sticking to my Choppers and not doing it my dentist won’t be happy I think texturally it’s a bit off the custard is not quite luscious sorry to say but it was it was very flat in taste it doesn’t seem like it’s from the same Chef to be honest the the the custards curdled and the pastry is not cooked and the caramel is not caramel whoa it’s not very successful that it is really not nice at all orange flavored scrambled eggs in raw pastry with cinnamon that hard do you know what when you sit down and 20 seconds after you finish that you just think that was so much fun it is just that was so much fun I’m glad it’s over I’m Li then it’s over actually friend’s doing the pr and T Telly with pra and saffron Beast my pawns are going to go over if I don’t watch it and the parmesan crusted fennel all sounds delightful I love fennel with shellfish it’s a perfect marriage completely just splended half my fenel instead of uh using it oh my God that one’s tiny and a mess where’s the fennel it’s very much hidden and very tiny beautiful don’t you [Music] think are we ready um no I’m not ready what about a little clean up of the of the of the pasta BS where they go out you know what I did clean my okay can we go let’s go okay off you go thank you [Music] thank you you have tagl Telly in a prawn bisque with prawns and a kind of a failed fennel parmesan crisp underneath so I shouldn’t have said that cuz I might away with it thank you that’s lovely thanks enjoy I hope it’s kind of thrown in there isn’t it it’s not the most amazing placing up but I’m sure it’s going to taste great yeah the pasta is delicious this the Beast is lovely really rich lovely flavors but still delicate yeah it’s just it’s a lovely balanced warming bowl of comfort food I enjoyed eating it what more can I uh say lovely dish France pasta is made beautifully I really like it I like those prawns as well the sauce tastes to me of fennel and tomato sauce Fran is cooking a chocolate and Brandy vanilla pear tartlet with cream pears and chocolate is really lovely but then it needs a really crisp lovely sort of short crust pastry 5 minutes you got I’m on fire do you want that chocolate to set in there I’m hoping so it firms up when it cools but there’s no time for cooling right now I just put them in the fridge e and what’s burning what’s steaming away in there is the uh syrup it’s too burnt smell it it’s done got another pan you’ve only got to get some sugar aren you how long you got not long enough I don’t think let’s try it got 3 minutes left okay you get hot you got a minute and a half yeah okay that’s it um that is starting to go so it might be ready we just get these out and plated up Fran do you ever stop talking not really no wa just to make that all pretty on the [Music] top walk I know why am I [Music] running okay in front of you you have a pair and chocolate tart with Brandy thank you thanks well the smell of the vanilla coming off there is incredible I think the past is absolutely exceptional it’s got real snap to it and it’s it’s containing a you know really liquidy chocolate I quite like it um I I do really like the Brandy in there which isn’t just boozy heat there there’s fru from it as well I kind of love that dark haunting chocolatey it’s quite a decadent dessert actually she’s made it very very rich which I think is really quite exciting gorgeous it’s really sexy dessert M the poster is really well done the chocolate tastes Heavenly good flavors from her John EG that’s good it was manic um so I feel like I’ve just come out of a tornado I’m just proud I’ve done it [Music] Ella is doing pan fried venison steak with celic and sweet potato doin nois and a red wine Jew um venison is one of my favorite meats and you know nice little interesting twist sarc and sweet potato do in a while it sounds like a good fun thing mate you’ve got 3 minutes brilliant don’t burn yourself I’ll promise that to be honest please please that’s all right right how much time do I have 90 seconds Ella is this the last bit yeah wow that smells sharp yeah it will it will work trust me as long as you’ve told us it will work with salt it’s good stop shaking are you mad yes there you go what onella thanks right okay [Music] hi hello hello right here we go I’ve done um a pan fried venison steak with a cerc and sweet potatoes ofen moir um a red wine shoe and um some balsamic roasted beet treat wonderful thank you thank you very much I love the look of this I think it looks really well considered and a big hunk of venison look at the size of that that’s a right it’s lovely there’s lovely lovely herbiness in the in in in the jeo that’s got of thyme and rosemary in there there’s a really nice sort of perfume sarc taste to the dois so yeah really good all in all I think the je is lovely the je is really meaty lots of vami it’s yeah it’s lovely the venison is really nice I think it’s just about perfectly cooked the dolin was has kind of curdled slightly but it is nice to eat I’m not hungry and I’m going to eat quite a lot of it I really like that beetro sour sharp quite crunchy the venison is beautifully cooked the sauce is really beautifully made I want seasoning I want lots more pepper on that venison a couple of technical issues I think that’s cuz she’s pushed for time but nice ideas and nice flavors 15 minutes left right but your tart Tans aren’t in yet no I need to put them in pastry pastry is rolled out how long do a pastry take to cook I’m hoping it will be 15 minutes Ella for her dessert is cooking banana tart tatan with cinnamon Chantell cream now I’m a big fan of tart tatan but banana is an interesting one I may eat my words but I there could be issues there you’ve got a minute is that cooked I hope so we going to see [Music] now come on let’s go this one’s a bit Dodge right stick it back in the oven do the other three bring it out last [Music] yeah come on come on come on don’t let to get you down sorry for whoever has that interesting chose a banana I don’t know if I’m ever going to do it again now after really do the last plate as well oh come [Music] on oh dear you done this dish before yeah yeah yeah and it went absolutely [Music] perfectly just hide hide all the sins oh do I have to serve this H oh well it was fun while it [Music] lasted C hello hello you had what was to be an excellent tart to tan but unfortunately somewhat disastrous in the kitchen I’ve done um a banana tart tatan with a pean brittle and a cinnamon cream Chantell cream lovely thank you thanks it looks a bit wrong doesn’t it yeah I think some big mistakes have happened I’ve just had some of the banana that’s really starchy yeah it’s just not come together at all this dessert um the pastry Even’s got a sort of savory taste it’s not even sweet there’s a not lot going on here that’s to be praised the pastry has sort of had promise but it’s sort of gone a bit flat and looks a bit stodgy and pale it isn’t a pleasurable dessert I’m sorry to say the tote itself I think is a r off it’s far too sweet far too thick I mean pastry on top of sugar on top of cooked banana it’s stuck to both sets of my teeth at the moment I won’t be able to remove that until I take my teeth out it’s sort of dry and Woody like a pastet when you eat it but it’s also sweet it’s really disconcerning it plays with your head [Music] completely I’m so mad at myself right now I could just punch myself in the face I’m furious the T Tatam unfortunately just didn’t go the way I wanted it to today which is annoying cuz it has never let me down before that’s an episode I won’t watch that’s for sure 5 minutes Matthew Matthew’s uh cooking the Hal sire shrimp clam and muscle sauce and I I’ve got to say that dish is really sort of up my River you’ve got muscles and you got clams and they really exude lots of salty liquids when you cook them there is a slight danger of saltiness in here happy M oh Matthew give that one to me and John yeah all right happy apart from dropping the fish that was bit of okay Mr artiste come on come on come on come on come on Matthew right let’s go well done son thank you good dish nice dish well done so we have a pan fried fillet of halet with a bur Blanc made with the shellfish and some sfire thank you very much thank you thank you you’ve got the sort of white protein seeping out of the seams of the Flesh and it kind of means that the fish is going to be dry maybe he’s done something really strange try the bottom of potato because I think there’s sugar all over it oh that’s just weird hard in a different dish the sugar potato might be really good but it throws everything else off it’s really mad it wor it’s worrying me that the fish is cook really really nicely I like those little tiny gray shrimp around the outside as for the rest of it I’m really not impressed why is it sweet it’s like a it’s getting a ni a taste of vanilla and sugar he caramelized these potatoes why Matthew’s dessert we have an apple tart tatan with vanilla ice cream well GE is uh there’s nowhere to hide there that’s for sure the ice cream hasn’t quite set yet there’s no apparent embellishments or anything that’s going to be hard for him to get that absolutely perfect the ice cream hasn’t set this time which is weird what are you going to do if we haven’t got ice cream it will make a nice tasting cream yeah on the side would it yeah [Music] [Applause] [Music] [Applause] [Music] Matthew yeah with 3 minutes to go however that ice cream is I think it needs to get served up could be ice cream could be cream how Dairy it could probably do with another 5 minutes that looks all right it’s solid as a [Music] rock go melt up there we are nice one there you go right there we are good all done yep done good lad thank you thank you well done thank you hello again so we have just a classic tart tatan with some vanilla ice cream thank you thank you I don’t know it looks like my Grand’s apple pie with the lid taken off and not given to me and then there just some kind of splat of ice cream it’s pretty poor what’s this something really weird about this the apples are overcooked while not being caramelized enough they’re also not sweet enough so it has a sort of savory impression I kind of want to I want to have it like with pork the ice cream is is almost warm yet it’s still set and I don’t know what’s giving it that structure and there’s loads of vanilla seeds but I can barely taste vanilla and it’s got a sort of chestnut puree texture texturally this is a disaster I think Matthew must have used all his sugar on his main course because this needs more sugar pastry that tastes of cheese and sugar which is not caramelized enough but I don’t know what that ice cream is supposed to be it’s got a texture of of of Play-Doh I’m completely and utterly exhausted that was intense there is just no time whatsoever for doing anything other than absolutely sticking rigidly to the procedure the second you step out from that you are behind and you’re going to miss the deadline and yeah that was a nightmare [Music] interesting day today if you like main courses not great if you’re a fan of puddings quite a few mistakes in the room oh mistakes crying out loud John they were coming thick and fast we were knee deep in them Matthew made a fish dish there was sugar at the bottom of the potatoes it was very strange why would you do that maybe it’s a scientific thing maybe it was an experiment that went wrong the vanilla ice cream wasn’t ice cream at all it was with AAR AAR so it was so sticky and gluey in my mind that’s it yeah yeah yeah Matthew’s gone Fran made her own pasta and that she made well all in all was it was a decent dish I really really enjoyed Fran’s Chocolate and pear tart Fran needs a bit of refinement I think and a bit more intensity of flavor and everything but she’s got skill we’ve seen that now oh I think Fran stays right good we got Fran now we have to decide between Ella and Sam I was worried about the constituent parts of Sam’s main course but it was a lot lot better than I thought it was going to be everything was made and cooked very very well as for the dessert the custard was curdled and it was not very nice at all ah I’ve cooked as well as I think I can cook under what could only described as like some of the most intense pressure that can be dished out in a kitchen and I’ve got two plates of food up that I’m happy with and and that I’d give them an N so if I’d give them a nan they could do enough for somebody else Ella’s proved to me she can deliver delicious food we had a really good venison dish for me probably one of the nicest things I’ve eaten in this round but at the same time that banana tart was a disaster it was a banana disaster it was I’m feeling pretty annoyed with myself right now for making what I would consider a rookie mistake if I go through to the next round that’s not going to happen again do you know who you want yeah it’s a little risky but but I know who I [Music] want at this stage in the competition under that sort of pressure you all did pretty well there was a promise our first quarterfinalist his [Music] friend thank you thank [Music] you our second quarterfinalist is [Music] H gentlemen [Music] sorry never mind I’m obviously a little bit disappointed but I’m actually slightly relieved to have gone out because I don’t think I could have stood there and carried on doing that for weeks on end what an achievement to get anywhere near the show what an achievement to cook for three past winners what an achievement to get picked as Greg’s lunch it was incredible like really really really [Music] good we’re in the court final final a little dance I know I am just so completely happy right now this is like all the Christmases into be Christmas I I cannot believe I’ve gone through the quarter final and I’m so happy oh my God oh my God that’s such a good feel it feels overwhelming exciting like the future’s just opened up massively and uh I’m a [Music] quarterfinalist next time five more Cooks battle it out for a place in the [Music] quarterfinals that’s really not gone well actually I’m really impressed with this frankly I don’t want to eat any more of it [Music]