Dazzling Dishes Compete for Victory! | MasterChef UK | S05 EP16

Witness the culinary brilliance in the MasterChef UK quarterfinals as four exceptional cooks—Angela, Julian, James, and Cheryl – vie for a coveted spot in the semifinals. From experimental flavours to classic French cuisine and Great British classics, each contestant showcases their unique cooking style. Tensions rise as they face challenging tasks and present their best two-course meals. Who will impress the judges and secure a spot in the next round? Don’t miss the thrilling moments, intense competition, and incredible dishes in this quarterfinal showdown!

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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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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 going to  give it 110% can I win it yeah this is one   tough competition I’m very ambitious and I’m  very passionate and I’ve come here to win M  

Share whoever wins it’ll change their  life cooking doesn’t get tougher than this in this onehour 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 qu a finalist  is Julian cherrl Angela but first it’s the  

Quick elimination test here we have six brand  new fresh faces six people who want to show   us they can really cook they have one chance  to Showcase their talents mess it up you’re out welcome to Master Chef we want you to make one  plate of food we’re going to give you 50 minutes  

At the end of this round three of you will be  going home ladies and Gentlemen let’s [Music] cook   the contestants have 50 minutes to create one dish  from any of the ingredients in front of them which   include pork fillet prunes pears shots potatoes  chocolate cavoy cabbage and [Music] saffron mom of  

Two Karen wants to take her love of home cooking  to the next level you’re not just a mother of too   you do you have a bit of a funny Pastime tell us  about it yes I’ve been a DJ on an off for 20 years  

And I’ve said on many occasions recently that  I actually prefer to stay in and cook whereas   it used to be going out clubbing and rolling in  at 6:00 in the morning ideally my dream would   be to teach people how they can make beautiful  food and really spoil themselves at home [Music]

After 20 years in the RAF Allan hopes to  Kickstart a new life in cooking I’m do out   the Air Force next year I’m at the time  of life it’s time to brunch out and food   is a passion I’ve had for years and years  and years what dish are you going to cook  

For a salon it’s going to propel your new  calary career um hopefully a creamy mush   with a PK loin we’ve um still about 40 odd  minutes too and your pork f is already in   the oven it’s on Lower heat so hopefully it’ll  just tenderize slowly good luck thank you very

Much wine merchant Max believes his passion for  food and wine will take him far in the competition   my inspiration probably comes from chefs in the  industry I can see their creativeness I can see   their passion when I see that happiness and that  creativeness it makes me inspired what what sort  

Of palette have you got Max I think I’m quite  good with tastes my job involves tastes what’s   what’s your job uh I work in the wine industry  so I sell wine to restaurants and hotels do you  

Eat out quite a bit I try to I try and eat as  many of my customers restaurants as [Music] possible recent graduate Sophie wants to prove she  has the drive and determination to make it as a  

Top chef you had problems with your pastry I have  made mistakes I’ve also redone my mistakes because   I want them to be to your standard hopefully what  are you going to cook for us a ever so subtly  

Spiced pear tart and a bit of chocolate sauce  with a little hint of chili I’m a quick learner   I’m very ambitious I will learn and do whatever it  takes to win this competition ladies and gentlemen   you are halfway you’ve got 25 minutes [Music] left  liver puddle and James loves British Classics and  

Wants to swap his sales career for one in food  I’ve had a an ambition for the past five six   years now to open my own Deli um selling all all  International Meats um unusual things that you  

Don’t find in supermarkets nowadays and also have  a little type of beastro cat so Cafe James you got   a big smile on your face you seem very confident  and moving around the kitchen like a professional  

Got things on control I think at the moment how  far can you go in this competition I believe with   progressing fair that I’ll pick up more tips  and and I hopefully go quite quite [Music] far de farmer’s wife Kate enjoys cooking  rustic food with a Mediterranean twist p  

Is my forte I do the best Pella in Deon  what sort of cook are you Kate I cook a   lot but whether I’m a sort of good refined cook  I don’t know what sort of food is it that you do  

A lot of one pot stuff cuz I cook two hungry  Farmers you cook for two farmers yeah my son   and my [Music] husband 5 minutes you should  be thinking about getting it on the [Music] plate step away from your bench  time is up that’s it [Music]

RAF man Allan is pinning his hopes of a   career change on pork loin on pear  puree with cider sauce and creamy Mash it’s sweet first of all and  nicely sweet from that peir your   pork is slightly over and it’s slightly  chewy the potatoes have become water

Loed what you have done is cooked  lots of different dishes and then   put them onto a plate and it becomes the  stage where your mouth is confused about   what you’re eating wine merchant Max  wants to show he has a good palette  

By serving up a dish of Moroccan  style pork and couscous with spring onion you a little bit of Spice from  the Harissa um the cuscus goes well   with it the issue for me right now  is I don’t feel it’s going to flavor

N I like what you are attempting  I think you either cook quite a   bit or you are lucky enough to eat out quite a bit ambitious Sophie has served  an experimental pear tart with   caramelized almonds and a chocolate and chili

Sauce I actually quite like your little tart  the pairs are tasty the arms are crunchy the   chocolate on top I’m trying to work out where  the spice comes in but I think you use saffron  

Cuz you thought it was chil you should know the  difference between a piece of saffron and a bit of chili it’s almost very lovely  I have to work out how much   of that is by Design and how much of that is fortuitous is part-time DJ Karen’s  pork stuffed with pear almonds and  

Prunes good enough to get her through to the next round your PK is nicely cooked I like the  seasoning on the potatoes I like the crunch   of the Cabbage there’s far too much cream and  you are left with that sticky cream feeling throughout sweet pear crunchy almonds  and prunes lovely new dessert stuffed  

Inside a piece of pork with garlic not  for me salesman James has gone for a   classic combination of stuffed pork with  prunes and Sage on a bed of cabbage and   bacon your pork is still quite soft  and a bit it’s quite moist um not

Bad good flavors until you get to that sauce  the cream so reduced it’s gone a bit claggy Yeah   farmer’s wife Kate has made a dish of parsley  and garlic stuffed pork with cab cabbage and mash you’re quite heavy handed with the  garlic are there whole lumps of garlic  

In the stuffing is that what it is you  need to cook that garlic first there is   huge amounts of garlic in that stuffing but  if you disclose your mind to that actually   it’s a good dish I’m very pleased cuz we have  a room full of decent Cooks this isn’t going  

To be easy we’ll get you back in as soon as  we made a decision thank you and off you go I enjoyed most of the food in the room today  there was one plate of food I really didn’t  

Enjoy at all and that was Allan’s there was  asparagus there was a cream sauce There was a   bad mashed potato watery with fried onions on  the top for some reason I like Allan as a guy  

But there’s Master Chef I think Allan should go  home if I was going to knock another one out now   it would probably be Karen what Karen actually  cooked today was not good at all almonds pears   and prunes stuffed inside a piece of pork it  just wasn’t good do you think she win Master  

Chef no then she goes home she’s gone I quite  like what Max is up to is piece of pork just cut   into slices sauce with with the Harissa to give  it a bit of spice very good idea I’m willing to  

Bet he’s doing good food in the next round Max is  in I’m really really confused about Sophie making   a case for her she made pastry it went wrong she  made it again and the armonds were good the peirs  

Were lovely when she put the saffron in there she  tasted she liked so she put more in I know that I   made an accident with the saffron however I think  I actually pulled it off really well do we give  

Sophie a chance I’m absolutely convinced that that  girl would walk Barefoot over hot coals in order   to progress through master cheef and that means  a lot Max and Sophie in Allan and Karen out let’s   talk about James some of the flavors were really  good the idea of the sage and the prunes together  

Inside the p and then the Cabbage underneath of  the bacon nice idea it’s that cream that goes   with it was just a little bit very unusual but we  both like the guy let’s question mark him I would  

Love to go through the next round cuz going  onto that professional kitchen is just like a   dream well I got to say that Kate’s dish looked  the best I think the composition and the idea   it was very very good I think Kate does cook  there were huge lumps of garlic well Kate or

James well done guys tough round you’ve  done your job we’ve done our bit   three of you are staying three of you are going home Alan sorry sir you are leaving us Karen you  are leaving us as well sorry Max we’d like to see  

You cook some more max well done thank you  Sophie you’re staying with us Sophie Kate or James sorry Kate congratulations [Music] James very well done tough round well done  I’ve got through the first daunting round   and that’s what I aim to do really and uh  yeah really really happy I’m feeling over  

The moon ecstatic I can’t believe I made  it through to the next day I’m so so happy   we have three very strong contestants  and they are looking forward to going   into a professional kitchen we get to  see do they really want to change their  

Lives can our three COPE in the world of a  professional kitchen let’s find out [Music] it’s day two and the contestants  are on their way to zilly fish a   popular seafood restaurant in the heart of London Soho pasal James I am the chef the three  contestants will be working under the  

Watchful eye of head chef pasal Amo my expectation  from you is to have a good service good food no   mistake but there’s plenty to be done before  service starts we do everything from scratch   cooking the crab cooking the crayfish we  doing fresh food here we don’t buy stuff  

For any made with 2 hours until service Max  starts the prep for his main course stuffed   fets of mackerel served with spring greens  and roasted tomatoes and I want yeah no any   mistake this yeah you got 20 of do of them  okay okay Max however doesn’t find filling  

The fish quite so easy hardest disgusting  thing I’ve ever had to do salesman James is   in charge of a starter of corette flour tempura  stuffed with crab and it’s a tricky dish to get right Sophie has to hand make each individual  parcel for her dish a fresh crayfish ravioli  

And the chef has very high standards okay yeah  make sure then when you finish them they’re   always nice nice closed so when you cook them  there is no fast no fast coming out come out yeah it’s 12:00 service begins but Max is  nowhere near ready use this this is not what  

I want you know I’ve kind of destroyed that p no  you destroyed most of them not only one been here   for 1 hour and a half doing 10 fish March one Oar  followed by one KET flower as the orders flood in  

Sales James’s starter proves very popular for  zucchini flow but his presentation isn’t up to   scratch look at this ladies look you can’t say  l ladies do again then I don’t want this ladies   meanwhile Sophie’s first attempt at cooking  the crayfish for her ravioli isn’t going to  

Plan the oil was not hot enough okay yeah so take  do it again yeah take him out take it do it again   after messing up the fting Max is now struggling  with the cooking of his mackerel dish how long  

For the macel 5 minutes sh yeah 5 minutes a  bit too [Music] long you Reon that’s okay in   the dining room a VIP has arrived Aldo zilly the  restaurant owner is in for lunch and has ordered   James’s crab starter followed by Sophie’s crayfish  ravioli okay I need two goet flow St away please

It’s going absolutely brilliant I’m loving  it okay just the service service the tempora   couettes with crab were the crab was  extremely lovely and fresh it was well executed with Aldo giving James’s dish  the thumbs up the pressure is really on   Sophie to get this right service  with his restaurant’s reputation  

On the line Aldo expects the best I was  a bit disappointed there was not enough   filling and the pasta was really hard on  the outside I wouldn’t recommend that to my C how long for the m 30 seconds sh as service  comes to a close Max is finally producing plates  

Up to pasqual’s high standards you can’t expect  to get past any P jef um it’s just you just got   to get on with it grin and bear it and try  and do your best and Sophie’s ravioli is is  

Tasting much better good very good it’s been a  tough few hours how does head chef Pasqual think   the contestants have coped at the beginning Max  didn’t do very well with the preparation of the  

Fish ftin was a bit too slow during the service  when uh when we give him a bit of pressure you   know he dropped the oil a few times on the  plate you know it was a bit struggling this  

Experience in the kitchen is um it’s giving me  more hunger actually the Vibrance the energy   um the the adrenaline really kicks in it’s  actually a real oh James I think uh he done   quite well of course he done a few mistakes at  the beginning but you know after two checks he  

Was he was very very very confident I was very  impressed with him I think it seemed to come   naturally to be honest I just really got stuck  into what it needed to do and it was fantastic  

Sophie she was very busy because she had to  do the she had to prepare the fish she had to   prepare the roli think about in 2 hours she’s  done quite well I’m so competitive it’s in my  

Nature that’s my most unattractive quality and I  wanted to be the best day and I don’t feel like   I have so I feel quite disheartened I think if  I had to employ one of them three it would be jalous now they’re straight back to Master  Chef HQ to cook their best two course

Meal welcome back you have to cook for us  now your own food your own two courses and   we expect great things 1 hour impress  us and you’ll go through off you go [Music] wine merchant Max sailed through the first  round but struggled in the professional kitchen  

Will his two experimental dishes get him back on  track what are you cooking for us Max um I’m going   to be doing a Canadian scallop dish which is going  to be mixing it with the classic Canadian maple  

Syrup bacon uh but with within the maple strip I’m  going to be adding a bit of spice so I’m going to   try and take the spice sweet and salt together you  talk about food and flavors and taste the same way  

You talk about flavors and taste of what I get it  I get it I get excited about it yeah yeah I get   it very unusual food from Max you’ve got scallops  and bacon absolutely right and then you’ve got a  

Sort of North American breakfast coming in here  with maple syrup as well Max we know it’s got   a good palette he understands flavor that’s  great he’s taught the talk now he’s going to deliver liver puddle and James came out top in the  Pro kitchen and now aims to secure Victory cooking  

Two classic British [Music] dishes for starter I’m  going to do smoke hadc and potato salad and for M   seed Venison and Dolph wild potatoes the idea of  being a cook is not new to you is it when I left  

School I was looking at wanting to go into the the  chefing industry but I was a bit P off the hours   and the commitment that was needed but after  today’s performance in the kitchen I I really  

Enjoyed it I like James’s menu will he pull it off  in the time he’s got great do mares I’m not quite sure you got 15 minutes [Music] left  Sophie’s ambition and determination   have made a big impression so far will her  adventurous two courses be good enough to  

Win her a place in the quarterfinal [Music]  stuffed mushrooms for starter it’s got soft   cheese it’s got coconut that’s unusual coconut  and cheese un usual and I’m going to make you   roast [ __ ] f with fennel puree and baby  vegetables with red wine je can I ask Obie  

How old are you 22 just gone 22 it’s quite  young I know it’s very young I’m incredibly   ambitious and I’m learning a lot and even  in the last couple of months I’ve been   reading every single food recipe I can get my  hands on to try and learn as much as possible

Have no idea what’s going on mushroom and coconut  and cheese she’s obviously eaten it before I’ve   got to say right now I wouldn’t order coconut  never before in my life you have 1 [Music] minute that’s it on stand away you

Bench experimental Max is serving a starter  of scallops bacon and spicy maple syrup with   pistachios it’s followed by balsamic glaze Lamb  with minted pea puree and a wine and prune sauce   I think that looks fantastic it’s highly original  it looks very very professional well done thank

You I really do like the maple syrup again against   the bacon and scallop that my friend  is an absolute taste Revelation thank you very well cooked very well made  very well thought out very good dish there’s a very well made red wine sauce there  very strong very fruity very powerful it’s a very  

Very well-made minted pea puree there that lamb  is lost in between those two big flavors okay I really like the concept I just don’t like  the flavor I think you can probably do a little   bit better because youve proved that in your  first course the starter was a bit of a wild  

Cod and yes it’s so pleasing to get that real  positive feedback from Greg about the tastes   and the combinations salesman James has made  a starter of smoked hadic and new potato salad   with lemon mayonnaise and a caper sauce followed  by venison with brazed red cabbage and doofen wasz

Potatoes there’s some really wonderful clean  classic crisp flavors and combinations on that plate smokiness of the hadock coming up bit  Tangy at the end with the Capers nice little   bit of lemon going through and the creaminess  of the mayonnaise yeah you would polish the lot off

I think it’s a really lovely dish until I get  stung by this very very salty massive parmesan   cheese that sits on top those potatoes that  cheese is too much it fills up all around the   bottom of your mouth there so much about your  food I admire yeah it’s falling just short of  

Great each time I do regret in a way putting the  palms and cheese on top but I’m used to the palm   and cheese I quite like it so everyone has their  own taste really don’t we Sophie’s resting her  

Hopes of a quarterfinal place on an experimental  dish of mushrooms stuffed with coconut and cheese   followed by Guinea foul served with potato rosty  baby vegetables and a red wine [Music] Jew the   flavor of the bacon the mushroom the cheese  the thyme a little bit of Basel I like the  

Texture of the cream cheese in there I find  a bit heavy cuz the mushroom itself is very meaty I can’t taste any coconut what I do get  is that sticky cream cheese with the sharp   salty Tangy parmesan cheese has a very strong  finish I I think I would struggle to eat it all

Okay the guinea fowl and the rosty with that  mustard in there is really really lovely but   I do question the combination of fresh garlic and  Thyme must and potato and then the sticky red wine sauce red wine sauce is gone in an instant  it’s not even a footnote also the fennel  

That’s gone in a split second but what you are  left with is the beautiful flavor of that very   very well cooked guine F I have put up quite a  good fight with John and Greg and I am really  

Passionate about food and I do really want  to go through to the next stage well done   you three step outside and when we’ve made our  decision we’ll call you back in thank you very much great food out there really really good  food I think we have two talented boys and I  

Think we have a young lady who’s not at the same  level Sophie did a mushroom stuffed with cheese   and coconut the best I can say about that is  I couldn’t taste the COC up she’s a good amate  

Cook but she’s not ready for Master Chef finals  no way and I think right now we should actually   knock Sophie out and we should talk about Max and  James Max is an experimental cook and Max has got  

To have a good pallet because of his day job so  my mind great first course there’s the promise   main course not so good but with a bit of work a  bit of thought Max could do very very well indeed  

Max’s scallop dish I just fell in love with I  I thought the combination of smoky bacon maple   syrup lightly spiced and that scallop was just  unbelievable I would have loved the scull up   Dish followed by something with just a little  bit more Elegance rather than trying to be so  

Showy hopefully I’ve shown some that’s original  and creative I like the honesty and the guts of   uh James’s cooking yes the starter was a little  bit twe when you at it which food is all about   foremost its flavors and textures they were great  it delivered on every level James in his venison  

Dish he let the venison speak for itself I like  the doam WIS and the texture of it the cheese on   top unfortunately just overtook that whole dish  I reckon the judges have got some mixed comments  

About me but I think I’ve done quite well today  James with a couple of tiny tweaks has lovely   enjoyable food and good building blocks to  make a great cook Max we’ve got a guy who is   really interesting who makes one course which is  absolutely magic and one course which just needs  

A little bit of work we have to make a decision  we got one quarterfinal Place who’s going to be our quarter finalist it’s James congratulations amazing thank you I’m  just over the moon disappointed but   really really happy for James genuinely I thought  

He put the two best dishes across and  obviously deserved to win had a great experience I’ve got the rest of my life  now to carry on experimenting with food   and carry on trying out new things which is  really fun and I’m still really passionate  

About food I don’t think that’s going to go  away at all hi yeah guess what what I made it   through God I go through yeah knowing what  I know now I’ll just build on it and build  

On it and I think I’ve got a good chance  I give it a bloody good go James’s place   is secure for now but in the morning he’ll  be back for the next daunting [Music] stage [Music] it’s 8:00 a.m. on quarterfinal day and  these four heat winners have returned to fight for  

A coveted place in the semifinals this is when it  really starts to hos up from 24 we now have four   great Great Cooks quarterfinal days are simply  fantastic you make it into the semi-final you can  

Almost reach Out and Touch the prize I want this  a lot I’m going to put everything into it it’s a   massive deal for me I’m hoping it was going to  be a very good spring board for what I want to  

Do in the future I wouldn’t be sat here right if I  didn’t want to win Master Chef it’s not a chance I   want to mess up I want to do the absolute best I  can do three guys today will end up disappointed  

For one of these Cooks it will be the star of  the most wonderful [Music] Journey during her   heat 22-year-old office temp Angela demonstrated  a flare for experimental food combinations with   a chocolate Wasabi sponge the whole thing is  delightful it is a very good tasting dish but  

She failed to deliver on presentation  it just looks like it’s been made by a 3-year-old oh they’re really nice Angela  is very young she’s like a spun she wants   to soak up knowledge she is very very keen to  learn experimental she is inspired she is but  

Her presentation is the issue you can just be so  creative in the kitchen and it’s just a way of   expressing yourself and just showing a bit of you  is there a difference in flavor between the large   and the small ones toy manufacturer Julian  impressed the judges with his love of French  

Cooking and ability to make the perfect sauce it’s  Rich it’s deep in flavor it’s well seasoned it’s a   very very good sauce you know how to make sauces  my friend Julian now that guy is a real real cook  

He loves the food of France classic French cuisine  superb today he has a chance to prove to us that   he can do more than just a source but he has to  prove that today to make it as a semi-finalist I  

Really believe if you’re going to do something  throw yourself into it wholeheartedly do it to   the best of your ability and give it 100% live a  puddle and sales man James wed the judges with his   Great British classic two course meal there’s  some really wonderful clean crisp flavors and  

Combinations on that plate yeah you would polish  the lot off which one would you recommend I think   about James and I smile his food is Big it’s very  very big flavors but it’s not the most attractive  

Of places oh that’s the big ones what I do love  about James is his confidence the James that   talks has to go on the plate can I winner [Music]  yeah finally it’s 43-year-old cherl who dreams of  

Her own Patisserie in her heat she blew John and  Greg away with a chocolate and ginger honeycomb   pudding I am quite uh taken a back it just flies  away inside your out you don’t ever lose that  

Love cuz that is just beautiful all I need a  piece of fet steak is very very difficult to   ignore that lady absolutely shines if that girl  today Cooks Savory dishes like that dessert she   can win this competition I’m convinced I believe  this is the chance for me to change my life and  

To prove I can deliver the best possible food  I can deliver we have the queen of puddings we   have the king of saucers we have the queen of  invention and we have the king of radoo this is fantastic 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 the ingredients test and  we know that great cookery is built on   great ingredients and you can’t cook great food  unless you can identify great produce I’ve got  

Smoke fish and I’ve got some very obvious ones  but I’ve got some which I think are a little   bit tricky I have got five pastas on my tray that  wonderfully inventive food staff from Italy let’s

Start these tubes are pen pen means pen or quill  and it is shaped like a quill hello cherell hello   what is that penne is a penny Penny Pastor  that’s Penny Julian’s off to a good start now  

He must prove to John and Greg that his heart is  truly set on winning the pressure and the pace of   the competition has escalated and I seem to be  thriving on it more and more as it goes on I’m  

Married to a French woman for us food is about  happiness and well-being you know if I’ve got   50 to spare at the weekend am I going to buy pair  of jeans or I going to buy a four rib uh roast of  

Beef I know exactly what I’m spending my money  on I’ve got such a fire in my belly about this   competition which I admit wasn’t there the first  day I walked in uh but it’s now started to take  

Me [Music] over the next one I think is quite  tricky this is smoke cods R what’s incredible   is that that thing is full of eggs thousands  and thousands of eggs I’m going to I’m G have  

A guess and say smoked monk fish but I think  I’m wrong sorry can’t I’m not sure what that   is actually it’s a smoked row Cod row I think  Angela is the only contestant to recognize the  

Cods row she now needs to assure John and Greg  that she has the commitment to make it through   MasterChef I really really want this I’ve got  through to the quarterfinals I just want to go   further I’ve just got to get over this little  hurdle now and just I just want to cook this  

Afternoon I just want a job that I’ll enjoy for  the rest of my life and the only thing I enjoy   is cooking I love experimenting with flavors  and Foods I might not be the finished article  

Just yet but I want to show you how much I’ve  learned in the short space of time that I’ve   paid attention to what you’ve said and I just  I just really want to cook that’s all I want to  

Do thanks [Music] Angela I have fusilli now that’s  obviously recognizable by the twirly shape I think   that’s fusy can’t think of the name Endy tongue  um I can never pronounce it is it f fuini p oh   God fusili cherl has correctly identified most  of the ingredients but she must now persuade  

The judges that she’s ready to pursue her dream  of running a Patisserie I’m a passionate person   anyway it’s not something that I’ve rehearsed  it really is from the heart I’ve wanted to be   in the food industry for a very long time but  I’ve always put it on hold to do other things I  

Believe that now the time has come to actually  realize that dream and take it all the way I   want to be able to create wonderful things  I want to be able to take different flavors   combinations bring them together make them taste  beautiful and hopefully I can do that thanks very  

Much [Music] CH this dark large piece of smoked  fish is smok tuna now I think this one’s a tricky   one one cuz it’s not seen that often that is a  tuna smoked tuna smoked tuna I think it’s smoked

Tuna sorry I’m not too sure James has struggled  in this test so for him the next stage is crucial   he needs to do everything he can to convince John  and Greg that he’s worthy of a semi-final place  

I think it’s all got to come naturally if write  something down in the paper I’m bound to forget it   as soon as I get in [Music] there with every new  challenge I feel as I’m I’m growing um as being  

A chef learning new things learning about new  ingredients and every day it just makes me want   it more and more and more and I believe I will  go any further in this competition it’s going  

To change the way I work it’s going to change  who I work with hopefully it’s going to set up   a brand new future for me and my future family  problem thank you very much thanks cheers guys

This is a tough decision because right now we  have to work out who stays and who goes can I   just start with Julian what is good about  Julian he’s been honest he said he didn’t   have the bug when he first walked in here and  you can see the emotion in him changing that  

Guy really wants to do this and we know he  can cook I should stay in yeah I’m like you   I really like the guy I two else I think cherl  is just such an exceptional cook and she’s SC   the highest on the ingredients recognition  and she sat there and ticked all the boxes  

Of stuff I wanted to hear I think that lady is a  proper proper find I agree with you I think cherl   is a very very good cook okay then we got cherl  through and we’ve got Julian through let’s talk  

About Angela let’s talk about James I’m deeply  concerned about James because his recognition of   ingredients John was appalling Angela did much  much better in the ingredients recognition and   Angela had a lot more to say with a lot more  heart on that sofa than James did Angela is  

Definitely the most inexperience cook we have  in the room her passion is there that’s for   sure is her inexperience though going to be her  downfall James is a good cook his food was clean   that venison that cabbage the doam W bring  him back in here he will cook us good food  

I am sure John they’re all good Cooks we have to  decide between one of these two James and Angela we know that you four are Great Cooks  but the rules are that only three of   you will cook for us today one of you is leaving

Us James it’s you unfortunately you are leaving us  sir I’m sorry [Music] guys I’m feeling devastated gutted to get this far and to go  to this stage it’s just a killer   really but I’m definitely going to  try and progress and build on my  

Experience here and hopefully make  a change your life without Master Chef [Music] heul done ladies done you are  three very good Cooks only the   best of food will make you a  semi-finalist okay guys let’s cook the three remaining contestants now face  their most advanced challenge yet they have  

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 [Music] level so far in   this competition Angela hasn’t been afraid to  take risks with her experimental approach to

Food Angela you’ve got uh an extraordinary  varied group of ingredients upon your bench   does that mean this experimental cooking  of yours is going to continue they’re not   crazy experimental they’re just little touches  something a little different my first course is  

Kpacho of venison with a Water Crest salad  and raspberry vinegarette my second course   is salmon with a sticky glaze uh stir fried  vegetables and miso potatoes and then for my   pudding I’m doing a lemon and Basel tart with  uh strawberry balsamic cream I think that’s my  

Crazy crazy element you are a very young uh  quarter finalist does that mean you haven’t   got the knowledge of the other contestants  um I don’t know cuz I think I’ve been cooking   since I was you know since I could walk and  talk really I’ve always been in the kitchen  

And I just I’d love to do it as a living why  because I’m fed up of being a temp I’m just   temping at the moment haven’t really got any sort  of direct career path I spent ages at University  

Following what everyone wants me to do and now  I want to do something that I want to do which   is cooking so this is for you yes is for me I’m  really interested in this lemon mousse type tart  

With basil for some reason I trust her mixture  flavor I think that’s really really [Music] intelligent for her three course menu dessert  loving cherl has taken inspiration from a variety   of different cultures the stter is um Thai  it’s green curry with mango so the Caribbean  

Influence and and tiger prawns and Main Course  is um f of beef on a rushy and with a red wine   shoe and for pudding white chocolate stack with  the dark chocolate mousse and mated raspberries   which have been marinated in Kish so we’re  going from Thailand we’re going to Britain  

Yes and then from Britain we’re going to that  dream Patisserie of yours well that’s just to   open something really really fabulous where I  can sort of make wonderful Cakes and Pastries   and biscuits it’s a really fabulous chocolate  Creations that taste Heavenly and make you want  

To die I have had somebody I’m not sure if I  like to say this but I have somebody told me   that my chocolate Cake’s better than sex but hey  cheral get your head down keep one eye on your  

Food and one eye on your watch please absolutely  I have already sampled the Delights of a cheral   dessert and quite frankly my heart is skipping  and beat at the prospects of an another one but   will the other two dishes match that dessert  it’s still my question half an hour left that’s

All French cook Julian has set himself a huge  task with a technically demanding three course   menu Julian I hate to disturb a man at his custard  but what what are you preparing for us today we’ve   got a a light tempura fish mixture of card and  prawns are you ditching your all French style  

No no uh main course we’ve got a stuffed ballotine  of chicken it’s going to have a port and mushroom   sauce with it and doino potatoes and pudding  custard tart with a few prunes in it Greg have  

You timed this at home I have run slightly over  but I haven’t got a a 7-year-old and a 14-month   old around my ankles a couple of dogs demanding  a walk a telephone that doesn’t stop ringing so  

I’m hoping that I might just crack it with the  grace of got in a fair wind behind me I have set   myself uh a tall Target as far as timing goes so  if you’re going to run out of time on something  

What’s it going to be tempura do you think you  could win it if you let me get on boys I’ll have   a bloody good go absolutely nothing wrong with  Julian’s venue and I didn’t expect there would  

Be oh yes sir if it worked it’s is going to  be very very good indeed his issue is timing 3 [Music] minutes one minute it’s  finishing touches now it’s 1 [Music] minute 20 seconds ladies and  gentlemen step away from your bench all you three played it

Tight for her starter cherl has cooked tiger  prawns with green curry sauce and mango puree your sauce is beautifully  flavored I like the sweetness   of the mango that goes with it it  all works for me really really well I want much much more from that  sauce if it’s going to be that  

Minimalist it’s got to really  Packa punch Co yes it’s got a pack-a-punch will cherl unite the  judges with her second savy dish   fill it steak with beetroot rosty  and turnips with a red wine Jew   you didn’t have enough time to make  your sauce no I didn’t don’t do it

Justice the only flavor I’m getting off that  is the flavor of that beef because it’s so   rare almost raw the only other flavor I get is  the turnips it’s for me it’s not a dish that’s  

Giving me much at all nice taste of sweet Beach  tro it’s a little bit of sort of caramelization   which is slightly bitter which is actually okay  and that Meats very rare you attempted too much  

Here I know but you know you’ve got to raise your  game you can’t just sort of keep it at a level has   cherl left it too late or will her white chocolate  Tower with chocolate mousse and raspberries be the

Clincher it’s magical the white chocolate  melts away in your mouth you get the flavor   of the raspberries and then you think no  I’m supposed to be tasting raspberry but   I’m tasting cherry and the alcohol  comes in the back of it it’s just

Beautiful that’s good yeah that’s good problem is  my my expectation is so high I think of you as an   absolute Desert Princess and I was expecting  something spectacular can I ask you an honest   question mhm has the fact that you messed up  your timings today robbed you of a place as a  

Semi-finalist I hope that you know the pudding  and the starter are enough to get through you   know I can deliver some fabulous food hopefully  you’ll take that to consideration when you are judging Angela’s first call is Caraco  of venison with Water Crest salad and a  

Raspberry vinegret I do like the look of  this dish uh you did this because it was   um relatively simple to free up time for  the more complex stuff I understand that perfectly the lovely swe is  that vinegarette coating that   that Caraco that’s been well seasoned I mean

Nice it’s a big gamble and your Gamble’s paid  off it’s a really good dish but it’s also a   very very clever dish for competition  intelligent cooking delicious cooking   will Angela now up the antee with her Asian  glaze salmon stir fried vegetables and miso

Potatoes it it’s giving you exactly  what it looks like it’s going to give   you sweetness of salmon and then we crunch  onto sympathetically cooked vegetables I   think you’ve cooked everything very  well I think it’s an unremarkable dish your Salmon’s cook beautifully really  beautifully and it has got a sticky lovely  

Sweet glaz on the outside of it your vegetables  are crunchy so there’s a little bit of flavor   coming from from those uh potatoes the Miso  but the punch is what’s missing yeah because   it is about getting to a semi-final and we’re  trying to find that wow factor can Angela now  

Show she has what it takes with her lemon and  Basel tart served with strawberry and balsamic cream I get a beautifully fresh refreshing  lemon TP and on the top I get this absolutely   remarkable Rich deep balsamic flavor that ends  up in Strawberry it’s a flavor sensation I’ve  

Never experienced it shows either the  cooking brain of a dessert genius or   a looney scientist do you mind if I go back in  again and see just with a t see if I get the B on yeah you

Do I like it because every single component  part is made very very well how honestly do   you think you’ve done today I know I’ve still got  a little way to go I’m not the finished product  

Yet but I think I’m a good way there Julian had  planned a starter of prawn and cod Tempura with mayonnaise well the the first course is  a disaster cuz you haven’t got tempura   batter on your uh So-Cal tempura  no well there’s a bit there look

Nice sweet brwn flavor and a sort of mustardy   feel mayonnaise it’s it’s a it’s  it’s a problem with a bit of a sauce you said that if anything was  going to fall it was going to be the   pawn tempora I think if you’re going to  go through a competition like Master Chef  

You can’t think that anything should be  able to fall will Julian’s ballotine of   chicken with a mushroom and PK sauce and  doofen W potatoes make up for his starter creamy smooth buttery potatoes that  chicken with the stuffing inside I  

Like it it’s a real shame about that  sauce because it needs to be further   reduced it needs to be sticky to hang around  the sweetness of P comes in and it just goes again your flavors are defined I really  really like it the chicken still moist  

Lovely filling inside with the bacon the  sausage meat in there beautiful potatoes   I love them you showed a huge amount  of skill Julian today can Julian’s   prun and armanac tart tip the balance  in his favor that is a lovely looking

Thing that’s a well-made tart nice flavor  it’s soft deep with prunes I like it nice   pastry that’s great it’s got lovely concentrated  Plum flavor the almonds that are in there and the   tart love the flavors of it what is great about it  is that is a French classic that’s what you love  

To cook but I do Wonder today whether you have  sacrificed a semi-final place by trying to do   far too much life’s all about challenging  yourself it’s no good uh taking the easy Road you’ve done your bit  Greg and I now have to do  

Our bit big decision time for John and I off you go we have to find one semi-finalist from these  three very very talented people cherl had to be   able to match up the beauty the wonderment of her  puddings with her Savory dishes cherl had a green  

Thai curry with prawns and uh mango pulp I got  no real big flavor in that green sauce I love   that prawn dish I like the subtle flavors that  came with that coriander and the spring onion  

And that green sauce that sat underneath it but  uh the main CA was a disaster we had no sauce we   had raw beef wasn’t right at all dessert was well  flavored I love her pudding cuz I like the cherry  

And the raspberry and the booze and the chocolate  and their desserts aren’t overly sweet and that’s   why I really like them they know I can cook they  know I can put flavors together but it’s is that  

Enough to get me through I don’t know so let  thing about Angela and let’s think about Julian   Angela was the only one who managed to serve up  three complete coherent plates of food a Caraco   of venison Water Crest salad wonderful flavors  great textures we then had a piece of salmon on  

Stir fried vegetables with potatoes around the  outside vegetables were well cooked salmon was   well cooked but Greg you did say that you thought  Angela’s salmon was unexciting unremarkable were   your words yes but it was also faultless there  was not a single mistake on it I was absolutely  

Knocked out by Angela’s dessert it played little  tricks on my pallet it made me giggle it made me   smile there’s not someone who’s just inventing  for the sake of it like a mad Professor that   is someone who has very very clever ideas about  food and a very strong and natural palette that  

Girl is going to be a star the pressure right  now is intense I just hope I’ve done enough   to get through to the semi-finals and just show  that I can work even harder Julian today by his   standards had a very very disappointing round  because his tempura of prawn and cod didn’t  

Work at all there was no Cod there was hardly  any tempura batter on the prawn let’s just not   dismiss Julian just yet think about the skill that  went into that chicken balantine he took a chicken  

He boned it out he made a stuffing he stuffed  it he rolled it he put it in muslin which had   been oiled he made a tart filling soaked prunes  he did a huge amount of work Julian is a skilled  

Cook and has more skill than Angela has and will  have for a very very long time Angela has hit   this round with a clear strategy and that’s about  getting those three plates up what Julian has done  

Is comeing near a completely Cavalier attitude  and just wanted to show off as much as he could   and has collapsed no way he tried to demonstrate  technical skill that’s exactly what he did do they  

Know I can cook you know and I know I can cook but  I need to be I need to temper my ambitions to the   time limits that I was given um and it’s a harsh  lesson learned if I’m walking home tonight we’re  

Looking for a semi-finalist here John which  of these guys has the potential to go all the way this is really tough cuz we know that all  three of you are Great Cooks we only have one place the winner of our quarterfinal it’s Angela  [Music] congratulations oh

[Music] my I really do want to pursue the  dream I know I can open a Patisserie I can   do all these wonderful things I just need to  make that come together and make that dream a reality gutted absolutely gutted it’ll take  a while to get over the disappointment but  

Uh I’ll take this on the chin get up and  carry on with it I’m so happy it’s just   insane I’ve got no one’s ever said anything  this good about my cooking today she did do   it Angela raised her game in line with what  was expected for a semi-final plays there  

Wasn’t a single mistake from stter through  Main and into pudding yay congratulations   you I thought I was leaving on the first day I  didn’t think I would get through to the second   day and to get through to the semifinals now  is just phenomenal Angela will return for the  

Semifinals but next time six new contestants  will battle it out for the title of Master Chef For