Celebrities Cater For John Lewis Staff! | S6 E17 | Full Episode | MasterChef

The celebrity contestants are tested on teamwork, heading to John Lewis in London’s Oxford Street, two courses per couple need to be prepped and delivered on time for the hungry lunchtime staff!

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It’s comeback time on Master Chef this is the last chance I’ve got searching for Britain’s best amate cook I’m determined to win it this time 136 contestants who all believe they have undiscovered talent I desperately want another chance at this for the winds it’ll change their life cook doesn’t get tougher than

This the search is on for the last comeback Contender tonight eight previous contestants will battle it out for a place in the semifinals last time they saw me cook okay but not brilliantly so I think I’ve got a lot to prove to the pair of them I

Need to be Mr ice guy I want to win it I’m willing to open my heart and put it on the plate every single time I cook I’m here it when Master Chef I’m going to win Master Chef they face four extreme challenges testing their skill I

Think it tastes really good but it looks a fright palette I can’t tell you what the the green herb is sorry ability to cope Under Pressure steak overcooked no good and the Precision of their own food it is very sticky it’s very sweet oh that’s lovely only one can go through to face

The other comeback winner Metra in a head-to-head Cookoff for the remaining semi-final place we saw potential in these guys last year but now they have to prove to us they have the necessary skill to go further in the competition how good have they become are they as

Good as the semi-finals we have right now we’re about to find out This the first test is a skill test we want to see how good a cook you’ve really become we’re going to give you a choice you can either cook for us duck with a spicy plum sauce and Asian noodles or kering we’re going to give you 25

Minutes ladies and gentlemen come up and make your choice please the eight comeback contestants have been given the ingredients but no recipe kry my favorite one pot one day smoke fish rice and the spice coming from curry powder boiled eggs cooked absolutely perfectly and finished off St with lots of fresh

Herbs duck spice plum sauce and Asian noodles the duck has to be cooked perfectly in little bits of pink in the middle the Skin’s still crispy and there has to be glimmers of Asian flavors running through the noodles with that wonderful Plum spicy sauce sharp enough

To cut through the fat of the duck but also sweet enough to be able to complement the saltiness in those noodles what I’m surprised about is how many people went for KET I think KET is really tough I think the contestant perceive kedy as the easier option

Because it’s one pot cooking no way that kedy will start to fall apart in the last 5 minutes when they realize either the rice is overcooked or it’s undercooked last time property developer James let himself down the issue of course is going to be that by the time

We hit the second mouthful we got no fish left and we’re going to end up with a whole plate full of radish surc and gooseb I think I’ve ired out a lot of the silly little mistakes I’ve really tried very hard to get things a lot less fussy and a lot less uh

Complicated back here for another crack yep why I think I’ve got a bit more knowledge of food than I did have it’s still an important part of my life and still sort of a big thing that I get a lot of enjoyment out Of science teacher Anna lost out to last year’s Champion Matt FIS but impressed with some of her food deliciously soft sharp rhubarb it don’t get much better than that the last year they only really got to see one style of my cooking which was the traditional English side and

I’ve got a lot more to offer why have you decided to come back I want the experience I want to work with some chefs so I get the skills that I need to develop and I want my whole career to change my life to Change 52-year-old it consultant Paul impressed making his own pasta but failed to get past the Heats I think your pasta is absolutely excellent I do question using the ricotta it does make it creamy but it washes away some of the crab flavor the reason why I’ve come back is because I I

Feel as I didn’t show my best and I want to have another Girl 5 minutes gone you have 20 minutes left Lebanese born Elisa dreams of a restaurant specializing in Mediterranean Cuisine last time I think I lost focus and I moved away from what I know best which is authentic Mediterranean dishes the pastry is too crumbly the plums are

Not cooked enough this ala is definitely not your best dish why have you come back well the passion is stronger than ever and I I will never have another opportunity like this and to get another opportunity is a blessing and I want to grab Rbit 31-year-old Cassandra Works in food marketing and was knocked out last time in the quarterfinals I have three great obsessions in my life shoes Handbags and food okay how do you think you’ve improved specifically um I’ve tried to go back to basics and then build from

That rather than try and go all out to do crazy food 52-year-old landscape Gardener Ian learned to cook in the armed forces I’ve been practicing for this competition to the extent that my wife’s actually put on half a stone of weight but he was guilty of combining too many ingredients the idea of the cheese and the cream and the cherries

And the venison one it’s a bit unforgiving on your pallette okay 10 minutes gone 15 minutes left Advertising director Nicole dreams of opening a restaurant in a Vineyard I just underestimated the pressures of being in the in the kitchen here and just the time that I would need to get everything just perfect so I know that for this time last year her food impressed but presentation let her down

It was really delicious but it didn’t look great big smile you seem very confident um now I’m terrified I’m much more nervous this time than I was last time it’s a second chance which is very unusual to get a second chance so I’m really desperate to do well 30-year-old painter and decorator

Scott was narrowly defeated in the Heats it’s a very well balanced very well cooked very very delicious dish thanks very much I’ve improved a lot hopefully that’ll be enough um to get me through Uh you have just 5 minutes [Applause] Left time’s up stop First up it’s food marketer Cassandra who’s chosen to make kajy the rice is nice and soft the egg is wonderfully cooked and perfectly running on the inside the whole thing could probably do with a little bit more seasoning right technically you’ve cooked it all very well but it’s lacking

Spice I’m pleased that they’re impressed by my skill because um I have tried to go back to basics in the last year and so being able to cook fish well and do the eggs was um was important to me science teacher Anna has also gone for the

Kery your fish is lovely and soft it’s full of spice full of heat well balanced well seasoned but the rice is undercooked lovely loads and loads of heat slippery egg and soft fish very nice but that rice is hard yeah the rice is going to just haunt me

Basically and it’s something that I’m just going to have to live with it’s just such a stupid mistake that it’s just it’s hard to describe really it consultant Paul is one of only two contestants that have chosen to cook the duck Noodles your plum sauce is quite vibrant and quite sharp a little bit of sour not in the back of it which is really good but I can’t really taste any flavorings in the noodles it’s okay but I would have loved to have had you know something defined in that noodle which

Really sort of made me think it was Asian yeah I like that your duck is lovely and moist that sauce has got Spice and it’s got a bit of sharpness and sweetness as well great I’d be very very upset if I went home now and I believe I’m better than going

Out at this stage next it’s landscape Gardener Ian who’s hoping his cery will see him through to the next round you get the little smokiness of the hack but the hack is overcooked the egg is not cooked enough uh there’s lots of mistakes on this plate

In I’m picking up a bit of seasoning but there is a real lack of spice in there and you can tell the color y I didn’t show just how much I’ve come on in the past year I mean the egg itself was undercooked and I’m totally gutted advertising director Nicole’s

Dream of a Vineyard restaurant now rests on her kery I think the rice should be cooked a little bit more the fish a little bit less and your egg definitely should be properly formed um and it needs a good whacker seed need to really bring it alive everything I cooked was just

Slightly off and I think that’s probably a lack of focus i’ be absolutely gutted if I don’t go through to be honest property devel developer James is hoping to impress with his duck spicy plum sauce and Asian noodles although your duck is unevenly cooked it’s lovely and soft and it’s

Really well seasoned I really like the Sesame o running through those noodles I think it tastes really good in fact Boron delicious but it looks a fried the plate wasn’t the prettiest plate in the world but hopefully it did the job next it’s full-time Mama Lisa who has also chosen to cook the Kajer your rice is cooked beautifully it’s fragrant as a dish it looks good lots of things are right in there but that fish is overcooked and it needs a little bit more spice okay I’m quite pleased with you apart from the fish being slightly over the

Rice is perfect the egg is perfect there is seasoning in there we could do with a little bit more but the pinches are chilly around the outside are very good indeed I felt that I performed you know good enough hopefully to go through for the next stage finally it’s painter and decorator Scott your fish is overcooked it’s going a little dry you have put so much salt in there far too much salt in there I know we always encourage you to season but you’ve gone too far the Fisher slightly over caugh the egg you had a real issue with Scott it’s

Not the best of days is it no just disappointed with myself really disappointed with myself I know I’m better than it and it’s not I didn’t come all this way for a year to get knocked out I think that some of them have done very

Very well but a lot of them I don’t think did as well as I expected for me it’s pretty simple if you cannot cook rice and you cannot boil an egg you cannot go forward on master cheef I totally agree with You the first person leaving us This SC I didn’t come here A T part I come here a win and um wasn’t good enough at the end of the day that wasn’t wasn’t good enough the second person leaving us is Ian On that performance I wouldn’t put myself through either totally gutted just a missed opportunity the third person to leave us Nicole I won’t let it stop me cooking I understand what I need to do to get better I’ll definitely keep cooking I love food as for the rest of you you Survive hold on Congratulations we know you’ve got the skills but now the question remains do you have the pallet these five contestants have survived the skills test but with only one semi-final place left to win things are about to get a whole lot tougher for today’s pallet test I’m going to cook a Thai flavored lobster

Omelette it is a very very complex dish in its own right it’s uh extraordinary in flavor but there are lots of things in here that they should be able to pick up on first John starts on the classic Lobster Beque sauce that will accompany The Omelette take the tail off we’re

Going to keep the meat we’re going to put that inside The Omelette the claws and the rest of the body we’re going to make our sauce from I’m going to add to that normal basic stuff for the for a beast a couple of onions tomatoes some celery some

Garlic so there’s our basic flavors what is do you think besides the actual shellfish itself the most predominant flavor in a beast Brandy absolutely really important wa into that now we add our Tomatoes lemongrass galangal and here’s the nice bit a decent handful of stares and then it goes the

Water after being reduced for 2 hours the Beast is then strained with the Beast sauce made John prepares the salad of Thai basle Chinese ch hives coriander spring onions and peases then he prepares the garnish that will also flavor the groundnut oil that The Omelette is cooked in sliced chili

Sliced garlic and little tiny Tai shalots so there’s quite a lot of different you know variables and they must be able to pick up chili in this you know if they don’t pick up chili then they might as well just go home right all this goes into oil which is only just warmed

When the garnish is ready it’s put to one side these are our little fried garnishes and they’re all crispy uh right eggs 12 eggs are beaten with palm sugar and fish sauce they’re then poured into the garlic chili and shalot flavored Oil so now what’s going to happen is that egg in its little sort of weird State you see a St become a raft and that’s going to cook all the way through okay so that D Drops on here The Omelette is filled with lobster crab crayfish tails and peases it’s then

Rolled and served on oyster sauce topped with the Thai salad lobster beis sauce and finally the deep fried Garnish the dish has a total of 21 ingredients Lobster and big dressing lovely huge amounts of flavors in here but really the things they should be picking up are those which are obvious about Thai food lemongrass galangal Thai Basil coriander but amongst all that of course there’s Lobster well let’s get them

In first to put their palette to the test is science teacher Anna John has prepared this dish it’s one of his favorite dishes we want you to taste it and then we want you to list as many ingredients and flavor as you can I’ve made huge sacrifices to be here

Today I got married in Italy and the morning after the wedding 9:00 I left my guests and my husband to come here cuz that’s how much it means to me right would you like to read your list to us egg hurly Basel palm sugar and definitely taste tfu um soy chili

Fish sauce crayfish peases coriander bean sprouts spring onion oyster sauce and shot not bad at all and uh what was the cooking method used I don’t think there was any cooking involved in the sauce necessarily possibly to dissolve some palm sugar maybe and The Omelette you’d whisk the

Egg you put it into a pan with some butter the same way you would traditionally make an OM yes Anna thank you very much thank you I’m quite pleased with her she she got ingredients there I didn’t think she would but I’m also a little bit surprised she didn’t get Lobster yeah

Yeah a bit surprised I want to stay in the competition so much the thought of going home and not getting through to tomorrow and the next day and the next day I would just be devastated food marketer Cassandra had a strong first round can she continue to

Impress so tell us what it tastes of food is a massive part of my life I grew up on a farm and I learned to cook with my grandmother when I was about four you done um so I think there chili and garlic in there bean sprouts omelette spring onions I think there’s

Lobster I wasn’t sure whether it’s crayfish but I think it’s Lobster coriander soy sauce some fish sauce and some five spice I know there’s some ofs in there but I can’t remember the names of some of them sorry thanks Cassandra thanks no glaring mistakes but nothing that fills you full of confidence funny

Thing is Cassandra’s job is in food Trends and she didn’t pick up the peash shoot well she picked it up she just didn’t know what it was and Ty Basel in food Trends really unsure about how I’ve done there is so many flavors packed into

That and I knew that I’ve missed some of them out and I just saw of another I think there’s probably ginger in there so oops God full-time mom Ela did well in the skills test but does she have the Palette could you read the list out to us uh spring onions eggs dyed chili holy basil garlic crayfish peash shuts bean sprouts coriander fish sauce groundnut oil and maybe fishbase can you explain to us any cooking techniques a small stir fry of shellfish placed inside the pancake rolled and sliced topped with coriander

Peich holy basil and dried chili and the scattering of the fried garlic Elisa thank you very much inde thank You interesting actually because of all the ingredients that she got two you can’t see fish sauce and grut oil she’s the only one who’s actually picked up the flavor of the oil the omel let’s been fried in I think I did okay I think I did okay

I was trying to concentrate on what I can see immediately and try to note it down before I even tasted it I think I missed one or two ingredients now I’m thinking about it but we’ll see next up it’s property developer James the last year since I was on M

Chef I’ve just been working very hard and trying to extend my knowledge of fod a bit egg crayfish garlic chili spring onion coriander lobster crab pea sprouts thae basil I think the sauce might be made with the lobster or crabshell do you want to tell us how you think John may

Have put it together I would have thought he made The Omelette and then almost made like a salad with the seafoody bits and the pressing and put that in between the omelet and roll it up thanks James thank you cheers he identified all the fish in there and he identified the bisque being

Made from the shelves I really want to get thrown now and if that if I’ve lost on that I will be devastated last up is 52-year-old it consultant Paul I think I’m pretty good at most things but I believe that there’s no one element that I’m perfect at I’d like to

Be better at doing pasture I’d like to be better at doing sauces I’m not bad but I think there’s a lot of area for improvement it’s got soy sauce in it bean sprouts crab chili there’s a very thin omelette Bean CHS crayfish Tails onion Basel I think it’s Chinese Basel

It’s called coriander fish sauce and some garlic and how do you think that was prepared I suspect you make a like a Ru and then make a very thin omelette put the ingredients in and roll it up and then put the chilies and the um the rest of the bean sprouts around the

Outside and the ru what’s the ru made from the crab the crayfish and uh the onions Paul thank you very much off you go thank you I’m disappointed he hasn’t picked out anything an a seed cuz cuz that’s big in there whether it comes from the

Star andise or the tire Basel and what’s he going on about regu what’s he talking about from my own estimate of how I did I think I did fairly well and therefore I’d like to think that they would be putting me through but I’m I am I’ve got my fingers Crossed this the pallet test I think is a very very very interesting test but the idea of it is not just to identify the ingredients but actually to identify the tastes and the flavors as well and this is where I think we separate the good Cooks from those who are just

Looking down trying to dissect a dish and out today came in here and talked about palm sugar she talked about fish sauce she talked about soy she talked about lots of flavorings and not just about the things she could see on the plate let’s have Anna in John she tasted

Properly Elisa had a good attempt identify those ingredients she identified some by S but some she identified by Flavor the fish sauce she got and that’s in the sauce she didn’t do badly at all she knew what she was tasting I think we should put Aisa in we

Need to make a decision who is good enough to go through the next round Paul James or Cassandra I like James cuz he identified all the shellfish and he understood that that bis was made from lobster shells but Cassandra at least pulled the whole thing apart and there

Was things like fish sauce and she was talking about the soy and the oyster sauce she was picking up flavor notes Paul didn’t do bad he listed ingredients as well as anybody else did but he didn’t understand what the taste of the dish was all about in my mind one of

These has a little bit more potential the first person who’s leaving us is Paul thank You today was just one of those things that you know sometimes the look of the draw goes with you and sometimes it doesn’t and I think today wasn’t one of my fores really second person to leave us is Cassandra It’s disappointing to go out now but I am proud in how much I developed over the last year I did come in fighting and I did the best I could for you three congratulations you’ll be back here Tomorrow well done I’m really excited to call my husband and tell him that I’m through and that everything that that we’ve sacrificed is been worth it I’m feeling ecstatically happy this is the beginning stage and this is a stage where I didn’t want to come out I can’t wait I can’t

Wait for tomorrow and what tomorrow brings it does mean a lot to me to see that they’ve obviously seen a bit of potential there so it’s nice to uh nice to get through against stiff Competition it’s day two James Elisa and Anna arrive at Asia de Cuba a Philip Stark designed restaurant in the St Martin’s Lane Hotel today they will be working under head chef France shinagle good morning I’m France we’ve got 60 booked okay and uh we can’t afford any hiccups it’s very important that we get a ride let’s get to work come on in service full-time mamaa will be responsible for pan seed tuna with

Wasabi mashed potatoes and chimy Chi sauce newly married science teacher Anna will be making Alaskan black cod with Cuban black bean and edame salad and tempora peppers property developer James is in charge of grilled strip steak with gingered chickpea fries and a melon SLO it’s 12:00 and as the restaurant

Fills the orders roll in okay check on on order black cod yes sir Anna is the first to get an order her Cod dish is delicate and can fall apart if it’s not cooked carefully Okay what I’m waiting on it’s black c yeah yes sir um what happened here it kind of looks like you had a taste of it already so I don’t think the customer is going to be very impressed okay he pays for a pull piece he wants a p piece redo okay

Okay order fire me a steak medium okay yes chef James’s grilled beef steak has to be cooked perfectly to order how we doing on the medium steak 2 minutes Chef 2 minutes thank you timings are crucial okay you’ve got 1 minute left on your 2 minutes yeah yeah that’ll be ready

Chef you sure it’s medium bit longer still quite raw give it a bit more okay Timing wasn’t particularly good I thought I’d get it out without any problems it just was a bit trickier but I’m sure I’ll get it only need to be told once Okay order fire blackard tuna yes yes Elisa’s tuna needs to be evenly seared and her Wasabi Mash must be

Heated through at the last minute tuna looks beautiful thank you chef but the mesh is cold reheat the mesh please I heit it up must have by the time I plated it it got cold quite disappointed it’s halfway through service the restaurant is busy and the pressure is mounting

Order tuna yes chef steak medium rare yes chef and a black cod yes Chef steak overcooked no good sorry Chef you one steak behind now yeah so get the next steak on Chef and send me this one out now yeah okay Chef falling a bit behind we won’t get it wrong again and James isn’t the only one with timing issues so you’re falling behind on the

Tuna so really need to get that tuna Now 50 seconds Chef the waiter just came up to me the customer is getting really really disappointed yeah 30 seconds Chef okay I’m getting quite desperate T us up Chef one youa chef tuna looks great and it tastes great as

Well thank you thank you Chef next time from the beginning like that yeah yes chef after breaking her expensive black cod Anna’s next dish has to be spot On okay I’ve got this Ste on the pass how far is the black hway it’s coming Chef nicely cooked a full piece yep perfect thank you I need the steak now just a chef with service coming to an end James has one last chance to deliver a perfectly cooked

Steak how’s it cooked looks fine that’s a great medium rest day thank you Chef thank you nice plate thank you Chef service that’s it ladies and James you’re finished for the day yes chef thank you thank you very much the dishes I was waiting the longest was the tuna but otherwise um

When the play came it was pretty much spot on every single time except the one when um the mesh was cold so she did it well but too slow I’m learning every single time and especially when you’re professional kitchen you pick up so many things James I’m a bit disappointed with

Him because cooking stast is difficult but he made it sometimes look a bit more difficult than it actually is I wish it had gone better wish it fallen into place a little bit more but you know got learn from your mistakes and I’ve made a few today I think Thena the fish was

Just perfect the plating was bought on and it looked really good she had really nice color on the fish as well I’ve proved that I can cook and handle the pressure so I’m happy these three comeback contestants have survived the grueling professional skill and pallet tests but before they can walk away a

Winner they have to cook their their very best two Courses your own two dishes 1 hour let’s Cook for her two courses full-time mamaa is cooking her grandmother’s recipe of CFA patties followed by a custard dessert Trio why have you decided right now to give us dishes that you’ve loved since a child last time I know where I went wrong I tried to create dishes that

Included taste that I’m not too familiar with and I lost all my com confidence this time I have the full confidence with what I’m cooking I’ve been cooking all through my life and I hope you’ll get to enjoy it as much as I’ve enjoyed eating it at Le it’s interesting

Watching you work today is the first time I’ve seen you properly nervous and it’s just a dream it’s a dream that you know I’ve carried all through my life and this is the opportunity to make that dream come true Alisa is cooking food which is really close to a heart that sounds

Delicious but canot look beautiful property developer James struggled in the Pro kitchen now his last chance to stay in the competition rests on pistachio crusted Lamb with vegetables and a plum tart tatan a year since we saw you last yep how do you think your food has changed

In that 12 months um I don’t feel I need to put as many things on a plate to make a good plate of food don’t feel I need to over complicate things to show what I can do is there a danger that you might might be to something we may have seen

Many times before but it’s good food it’s well presented nice to eat nice to look at hopefully uh take a few of the boxes I haven’t ticked so far and if you go through the next round today how you going to feel very happy man good luck Thanks

James James is doing European Classics if he can pull it off he is worthy of another round ladies and gentlemen you have 10 minutes left Science teacher Anna dreams of a family run restaurant her next two courses of Indian tar sweet rice and chapati followed by a ginger crem brulee will have to be faultless if she’s to progress any further we are used to Anna who is very British very big very rustic

Where are we going with this I thought I’d show you a different side I thought it would be safe to come in with an English menu and obviously there’s High expectations this time around so I thought we’ve got to go for it got to go

For Bro andna you’ve given up a lot to come back to M yeah what have you given up my honeymoon uh spending time with my husband and my guest the day after our wedding so they were all waving me off throwing confetti as I left for the

Airport and left them all to it but this makes me happy I love cooking I love the way your food can make other people you know what I mean how it makes them feel Anna good luck thank you I think Anna’s been really Brave she’s thred down a trump card does she

Have the deaf hand to be able to take all those spices and make them come alive because it’s a big ass just got two minutes left 2 Minutes that’s it time’s up Elisa has made CFA patties with potatoes peppers onions and tomato youw followed by pancakes filled with custard cream topped with pistachio and candied blossoms custard cream on honey and a custard cream felo Stack I really like the idea of R I really like the tomato and the peppers and the meat I just wish I could taste those potatoes all falling apart cuz then I think it would have been a beautiful dish yeah you’re right meatiness sweetness richness tastes

Great from your CS I think it looks really special I really like it I think it’s really really interesting and really delicious it is very sticky it’s very sweet it appeals to somebody like me with a sweet tooth I’ve never tasted that before I think that’s lovely good property developer James has made

Pistachio crusted lamb on spinach with carrots peas and broad beans followed by by a plum tart tatan and clotted cream we obviously have a problem cuz we’ve got undercooked lamb yes I can’t slice into that uh and eat raw lamb uh I will try a bit off the other side

Okay the bit that’s cooked is just lovely I mean it’s moist and it’s well seasoned but most of that lamb is raw I really really love the taste of that pistachio crust and spinach with the carrots I think all of it but your lamb is cooked very very well that’s the lamb Plum

Tatatan that’s good that’s really good the plums are a little bit sharp but sweet not too sweet and that clotty cream on the top makes it all very very YY indeed thank you I get this really fantastic Rich Ana from that staranise sour but sweet plums

Buttery soft I think the way that taste is fantastic thank you absolutely Fantastic Anna is hoping to impress with her Indian tar of chicken stew lamb chops chapati and sweet rice followed by a ginger creme brulee with cardamon short Bread I think those lamb cutlets are really tasty really delicious love the sweet rice and I like the chewiness that comes from that chapati your chicken stew H it’s nice but it doesn’t have a lot of depth eating together like that as a little picnic the whole thing is lovely lovely

From your T to your Ginger brulee and Indian shortbread unfortunately your Brule is overcooked and gone a little bit sloppy and instead of it being a Bak custard it’s it’s sort of a bit watery but the flavor is fantastic and then these little biscuit BS with their seeds in

Them and the semolina flour and all the sugar are soft lovely beautifully made huge amounts of skill in here really really well thought out I really like the dish and it’s a real shame for you that the the bruet I’ve cook Yeah our three amateur have had 12 months in which time to improve and they have all come a very very long way I think that all three of them put in huge amounts of effort and all of them cook from the heart I feel a little bit sorry for

James the fact is with James today he didn’t cook his meat properly the star of that show for me were the vegetables and they should have been a great accompaniment to a wonderfully moist piece of lamb I really liked his Plum tatatan and it’s the balance of sweetness and sharpness that he got

Absol absolutely right I don’t know if I’ve done enough I don’t know if John and Greg can perhaps see past the the the very very silly error of the lamb and as three pots on the plate with the chapattis looked unusual actually I really enjoyed it I thought that was

Really good tasting highly spiced food she’s driven she really wants this she put in a huge amount of effort and it tastes good in certain parts for me but that chicken need a lot more time to really cook down and become Big and Rich after that I found myself a bit

Disappointed by uh pudding I thought it tasted great but her brulee was overcooked and gone sloppy I don’t just want to go through to the next round I want to go absolutely all the way and I think going in today being focused hopefully shown them that I am very very

Determined to do well in the competition Alisa decided to cook us a cuff dish inspired by her grandmother’s cookbook the potatoes were not quite cooked enough and that meant we didn’t really get the earthiness that we needed from that dish I thought Alisa’s Stew was yummy meatiness sweetness really good

Good dish not quite right putting completely different matter three variations around one theme all those different textures I thought was fantastic I really want to go through the next round I just hope that the presentation and the potatoes for my main course don’t stop me from from

Going through the fact is that either one of them could do well in the next round but how well could they do with the rest of the competition that’s the question I think the decision today is tough tough Tough and the person going Through is Alisa congratulations I’m pleased I’m so pleased I’m happy it was a hard day I was up against it but yeah I should have been able to cook a lamb chop really so silly boy it has been good having to come back obviously I’m disappointed but I will still be

Cooking wow my heart is in my throat I can’t believe it D my name is amazing it’s something that my whole family be Part Out of 16 comeback contestants only the two best Remain soon the semifinals begin but only one of these Great Cooks can go Through we already have seven extremely talented semi-finalists I mean books of the highest order we want to see if you are able to cook as well as them this is the ultimate invention test one dish one hour one semi-final Place let’s cook to survive Mitra and Alisa have to

Produce their very best dish from a table of ingredients including venison rabbit black Cabbage Arch chokes eggs cherries carrots chocolate potatoes and black pudding psychology student NRA has produced some incredible food you have the nicest creamiest sauce in the room the fritters are delicious and if

He wasn’t here I’d eat the whole lot today she’s making a cherry cfti but will it be enough to make her a winner how many coutis have you made in the past um I think I’ve made one once but it was following a recipe so I am taking

A bit of risk you seem to be a completely changed person you’ve gone from being an absolute nervous wreck to somebody very very confident I just thought that if I let my nerves take me over today I knew I’d go home so I had

To go one way or the other and this year year I want to enjoy it and I know it’s my last chance so I have to do my best she is promising us a classic classic dessert nowhere to hide does she have that skill you never know you are

Halfway you have 30 minutes left Ela is making venison with roasted vegetables black Cabbage and an Arta choke Fric aay today you have to really fight don’t you for your plays this is a very important stage for me this is the stage where I left last time and I’m

Intending not to leave this time to lose the dream will stop here I don’t think I I’ll have another opportunity like this what’s the hardest thing about this test uh if you try something that you haven’t done before I think you won’t be successful I’ve never cooked venison but

I believe I somehow can judge how to cook it you have never cooked venison before and now fighting for semi final place you decided to cook venison I believe I can cook it right I’ve cooked raxs of lamb many many times and um I will give it a

Go she’s taking a massive risk she’s cooking Venison and she’s never cooked venison before she’s got shots in with the Cabbage plenty of butter she’s got lots of seasoning she’s got fresh time going in with the vegetables if anyone can deliver flavor it’s her You have just 5 minutes to go 5 minutes left that’s it time’s Up Elisa has made venison with roasted vegetables black Cabbage and an arch choke fra that looks great that looks really really good I honestly I’m really impressed the taste of your vegetables is magnificent absolutely magnificent but the venison that you’ve never cooked before is well undercooked I think that is absolutely Divine but

Because the taste of the vegetables is so big it’s very difficult to even taste the venison I I realized what went wrong but overall I’m I’m I’m quite pleased with myself at the attempt that I made today how much do you want that semi-final Place more than ever you know

It mean it means ABS I never wanted anything more in my Life Metra dish is a cherry cfti with raspberry and chantilli cream a classic cfti without a recipe that is risky that’s lovely that is really really yummy somehow or another meitra you have pulled it off your food food is delicious your food looks messy I have a bit of an issue with this

Because I think with the amount of time that you had today you had the ability to actually plate this up in a number of different ways I know it looks rubbish but I’m glad you like it I didn’t think you would how much do you want the semi-final place just

Unbelievably want it I would hate to go and not not be able to show you more in the Semi-finals I think they’re both amazing they overachieved today Alisa she’s never cooked venison before so it was always risky when she chose it but those veg John RAR have I tasted veg as good as that wonderful to see somebody take such great care with vegetables and Alisa today took some Arch chokes some

Carrots some shots some black Cabbage and turned it into something truly beautiful unfortunately I concentrated too much on the vegetables and not so much on the meat and and that showed in the results but overall I’m quite pleased with myself I’m so impressed with MRA really really impressed the taste of metra’s

Food the delivery once it gets inside your mouth is wow but you look down on it and you do wonder about the care the issue comes in the fact of the way in which she’s presenting her food she couldn’t make it look smart she couldn’t make it look elegant and actually she

Had she had more than enough time in her hands to play with it but it tasted lovely I knew it looked rubbish and I just had to get over that and I’m really glad it tasted good but I’m just not confident I’ve done enough to get

Through I don’t know how we’re going to choose between these two I think we’ve got two exceptional Cooks both of them serve up absolutely delicious food both hugely talented Cooks both work really hard for the last 12 months and it shows great food great food great Food we’ve seen huge Improvement in both of you since last year Well Done really tough Decision our semi-finalist is MRA Congratulations from last year to this year I’ve made such a big Improvement and that in itself is making me very proud of myself I’m disappointed but I believe I’ve made a good effort I’ve given it a good TR most of all I’ve enjoyed it congratulations semi-finalist great

Dish well done the gamble paid off congratulations thank You I’m so happy like it’s just I I just can’t believe it it’s just not really settled in yet I’m absolutely over the moon now I’m in the sem all I can do is think about trying to get to the final I’m going to give it all I’ve got

Metra is the last of our semi-finalist we have eight very skilled gifted Cooks let’s see what happens when they all line up against each other next time the battle commences the eight semifinalists return to cook for their Master Chef lives technically absolutely brilliant it looks fantastic the pasture is

Showing some skill but I I don’t think it belongs on that plate only the very best Will Survive