Join the culinary drama as amateur cooks face the ultimate challenge in MasterChef UK! In this episode, contestants battle in the professional kitchen, showcasing their skills under pressure. Lydia’s Eastern European-inspired dishes fall short, while Simon’s creative gambles hit a snag with a forgotten ingredient. Sharon impresses with unusual flavour combinations, but will it be enough to secure a spot in the quarterfinals? Watch the intense moments, surprising twists, and tough decision-making processes by the judges in this thrilling MasterChef episode!
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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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It’s Master Chef we’re looking for a great amateur cook who can make it as a professional someone who can turn out exceptional food to win Master Chef would be like winning the lottery I want to come down here didn’t think I could win it this
Is one tough competition you only have one life basically and I want to make the most of it whoever wins it’ll change their life cooking doesn’t get tougher than this these six contestants all dream of becoming a top chef but only one will
Make it through to the quarterfinal these guys want to pick their skills against the best amateur Cooks in the country we know what we’re looking for we know the good Cooks who’s going to show us what they’ve really got cuz the end of this three of them are going
Home you have to show John and I that you have some culinary Talent you only have this one opportunity let’s cook the contestants have 50 minutes to invent a dish and cook it from any of today’s ingredients which include trout sugar snap peas potato palenta beetroot eggs broccoli and tomato
Puree 25-year-old Lydia was bitten by the cooking bug at an early age I’ve just always had the passion since I was a little girl everything I cooked I just loved people telling me what they
Thought of it how I can make it better it’s just always been there Lydia what are you cooking for us I’m stuffing a fish with some herbs I’m serving that with pureed beet trud um with a little bit of
Horseradish and a hint of lemon in it what style of food is it that you are really into my mom is from Poland so she’s taught me different um sort of Polish dishes um the beeto and the
Horseradish that’s traditional sort of Polish are you good cook Lydia I believe so yes [Music] good recruitment consultant Simon gets the inspiration for his food from the wild to a lot of people Gardens are just Gardens to other people HED RS are just things by the side of the road to me
Their menus their supermarkets you pick for wild Foods as well yes uh as far as I can fantastic so a lot of veg in your uh cookery um a lot of Vedge and a lot of different flavors like sort
Of garden [Music] snails becoming a firsttime dad has given Jason the extra push he needs to pursue a career in food my dream would ultimately be to have my own restaurant so I can provide for my
Family that’s really what I’d love to do what do you do at the moment Jason I work in media sales so it’s uh you know tough got a little boy who’s 7 weeks old okay yeah so he’s keep me up so
That has to B the question what about energy level getting through a competition like this Jason yeah of course I’m tight um but uh you know I’m going to give it a good go and see how far I can get
Good ladies and gentem and you’ve got about 10 minutes left single mom Emma is a beauty therapist but in her own kitchen she’s anything but immaculate my weaknesses are I’m extremely messy and I’m clumsy I’m a bit accident prone so I’ve got to be very aware of what I’m doing whoa
Wa Emma you seem to be working in what I would call a mess that is normal and is that your style of of cookery messy confused no when I’m cooking it just looks messy but it tastes good
Okay ambitious cook Keith hopes to impress by making his own pasta I’m going to do a RAV ear with a an egg yolk in the middle of it will will the egg yolk be cooked it’ll be root Uzi and runn
If I get it right what’s your what’s your dream what’s your cookery dream I’d like to have a restaurant one day but I think ultim Accolade I think if you were within this area would be one
Day to have a Miss St Keith you really do believe you’re good enough to win this competition I wouldn’t be here otherwise I want to win this so much that I’m prepared if I progress to you up my
Honeymoon after 20 years as a millonaire Sharon thinks it’s time to hang up her hat and turn her hand to something new I’m a very creative and very good millaire but I’m also a very creative and very good cook Sharon what’s the dream one day to have my own little beastro that
Does really unusual and eclectic dishes when you say unusual what do you mean you mean shocking unusual or interesting unusual um shocking unusual you’ve got just 5 minutes [Music] guys it should be on your plate you got one minute [Music] left that’s it time’s up step [Music]
Away Keith hopes’ egg ravioli on a bed of sprouting broccoli will prove to be the perfect combination you don’t have to look at that plate you can look at your face to tell that things didn’t go to play plan no you’ve had a disaster here we’ve got rock hard firm pasta
And hard cooked egg inside even the broccoli needs draining off it water logs the egg yolk is broken and inside almost like an egg and Cris sandwich I don’t like it yeah I don’t like it so I can expect anyone else to like
It wild food lover Simon has trout fillet on water cres and onion with saffron buah base I don’t think you’ve packed a load of flavor into that sauce The prominent flavor is the fish but you may cook a bit because there’s nothing wrong
There I think the fundamental idea of cooking that piece of fish inside paper is a very very good one so you’re not a bad cook right it’s just a bit flat Lydia has cooked an Easter an European inspired herb stuffed trout with beetroot and
Horseradish your fish is cooked beautifully I love the sweetness of the beetro I like the heat that comes from the Hors relish I think it’s a very tasty dish that fish is cooked really nicely that’s a pretty decent plate of
Food new dad Jason is serving up herb stuffed tra out with mashed potatoes sugar snaps and broccoli football in terms what we got there is a game of two halves I think your fish is nicely cooked but you have very very lumpy mashed potato and completely overcooked
Veg I don’t normally cook mashed potato like that I must admit I think your dish is very confused it doesn’t deliver the flavor considering all the ingredients you’ve got Beauty therapist Emma has made a trout stuffed with tomato p puree with a side of garlic and potato
Puree I like your potato puree with that hint of garlic but that tomato puree is so strong and so sweet it’s just like you’ve hit the fish with a hand grenade I don’t know if I like it or not I do feel you’ve got one too many ingredients
And that tomato paste is it is this good enough to put you through the tomato puree is not good enough but my talent my willingness to learn is experimental cook Sharon hopes that her dish of trout and palenta with Caper salsa will take her one step closer to a career
Change I don’t mind the pler I feel as though it needs a little bit more seasoning in it but what you’ve done is made that fish really stand out the fish is cooked marvelously but the whole thing is very acidic because you’ve got a lot
Of wine going on in that palenta and then acid as well in your salsa so I’m undecided with you we’ve had some ups and downs that’s for sure it’s going to make for a very interesting judging decision thank you very [Music] much
I think we’ve got some good cooks and I think we’ve got some people with real promise we actually had a few disasters today though poor Keith I mean in that Fell’s worst nightmares he didn’t envisage this I mean we ended up with an egg inside dog biscuit it was like an envelope
Even the broccoli underneath that that ravioli was Soden with water it was not good at all I think Keith should just go home Jason’s food’s way too confused I think he got quite lucky with
The fish being cooked well cuz he just put it as a whole fish and he baked it but the fundamental parts of that dish were the potato puree the lemon and Caper sauce and the vegetables all
Three of those were wrong Jason has to go home yeah I agree I like Lydia I think Lydia’s uh fish was cooked perfectly she let the fish be the star she served it with one rough cut puree now I
Think I’ve seen enough to want to put her through to the next round let’s talk about Simon yes he wanted to demonstrate lots of different skills so he made a fish stock and a sealed parcel with
All its goodness and the lovely fish it was well prepared it just didn’t have the depth it needed I don’t think Simon is quite the finished article yet but he’s on the right Road and he could be he
Could be very very good indeed Simon’s in Lydia’s in Keith and Jason are out that means we have to decide between Emma and Sharon Sharon filled her trout out then she cooked her fish beautifully and she made palenta she knows some good Basics that’s important but Sharon made the palenta very
Acidic cuz there’s quite a lot of white wine in there and also an acidic uh sauce I really really want to go through to the next round because the next round I get to show off exactly what I do
I like the flavoring in Emma’s potato puree and I think she had a very very well-cooked piece of fish but you know the tomato puree in there what was she thinking it does worry me that somebody doesn’t know the basic flavors of a trous and will put them with such a strong
Flavor tomato I really wanted to show the judges my passion and excitement about food both Emma and Sharon have got a lot to do if they want to survive in this competition tough tough decision this is a competition and three of you are going to stay and three of you are going home
Lydia you are staying in this competition L Keith and Jason I sorry gentlemen you are leaving us Simon We would like to see you cook some more s Emma or Sharon congratulations Sharon I do feel as there I can win this now yes still quite buzzing with
A lot of adrenaline oh yeah happy to have got through I’m excited about going to the Pro Kitchen tomorrow it’s going to be a real adrenaline Buzz our three amateurs are now going to be sent to their first professional
Kitchen and they are just about to find out just how hard it really is they’re going to have the heat pressure like they have never known it and they’re going to have to work at a pace they’ve never even dreamed [Music] of it’s day two
And the contestants arrive at Soria a Chic Italian restaurant in Mayfair Central London today head chef Alan maretti will be expecting high quality dishes from our three amateur Cooks after 2 hours of prepping the first diners arrive yes chef Lydia gets straight to work on her starter pan fried scallops with asparagus
Salad you need to dress her before the salad yeah there’s some dressing on well done liia your first one is really good really relieved to get my first one out I’m just waiting for the next
Slot to come in Simon is cooking a main course of lobster spaghetti hey wait do Lobster and and Parmesan Chef I’m feeling fairly confident about first lobsters yeah Randy and how much about table spin Simon must Flom the sauce by adding just the right amount of Brandy to create a burst of
Flames but under pressure disaster strikes oh he’s dropped the pan and has to start all over again meanwhile Sharon sets to work on her main course fillet of beef with olive mashed potatoes and hop Sprouts two fet one one rare Shon and two spinach with one potato the beef must be cooked to
Each customer’s exact taste it’s a little more me right yeah Sharon focuses and manages to cook each piece to Perfection yes perect thank you Chef I’m quite used to working on the pressure so I’m okay with the steak good enjoying it really lot with the lunch service in full swing Simon’s Lobster
Spaghetti is proving very popular hey wait good Lobster spaghetti Chef Simon three Lobster one in four one in six one in 10 minutes please come on Simon see chef and after his shaky start he soon gets himself back on track nice cooking nice very good Simon you’re getting better
And better thank you sir orders for Lydia’s dish are also coming in thick and fast one SC yes sir it’s AIA come on faster faster with this scallop pleas but she’s struggling to keep up where’s the lemon sauce all you got the two scallops three scallops four scallops all together please I’m
About one behind at the moment just trying to catch up they’re really coming in quickly now so just got to keep up the pace we need the two scallops really quick please with the clock
Ticking Lydia manages to get her scallops up and out just in the nick of time thank you very much Olia really nice this one thank Chef across the kitchen Sharon’s also impressing the chef with her perfectly cooked fets of beef really nice cookie thank you Chef I’m waiting for one
Lobster next see chef and with service coming to an end Simon’s popular lobster pasta is a sellout no more Lobster Chef well done Simon thank you thanks Chef sell really lot today end of the service thank you very much thank you Chef 2 hours and 80 covers later what does head
Chef Allan think of our three amers Simon start a little bit slow in the beginning and then it’s getting better and better during the service he had the busiest challenge in all the kitchen the the lobster was the busiest dish I think I have to myself just sit in here to Hest Lydia
She started really good then after three four scallops she’s not really sh responding to the service I think when Chef started shouting a bit more to hurry up I realized that maybe I was a little bit too comfortable and had to step it up a little bit more Shon was really
Good she was really focused and pay really good attention to what she was doing I really love making hats but this is just good Adrenaline Rush as well and it’s really creative and just the atmosphere it’s fabulous if I need to choose between all the guys I will choose
Simon it’s now back to Master Chef HQ to cook their own two course [Music] meal this is really your chance to shine now because this is your food 1 hour let’s [Music] cook yesterday Lydia impressed with her Eastern European inspired dish and working in the Pro
Kitchen today has made her even more determined to pursue a career in [Music] food first time ever professional kitchen yeah how was it brilliant really good fun loved every minute of it you seriously want to go out of that that office and get into that sweaty hard environment of a kitchen
Yeah if the opportunity for me is now for me to change my life yeah brilliant what are your dishes I’m going to do a tuna steak that’s marinating in some teriyaki and fresh lime juice the main
Is going to be a coriander stuffed chicken on a bed of mango and chili cuscus good lyia I think really Lydia is playing a little bit safe well could be very tasty all done really really well forager Simon impressed with his technical knowhow now he’s aiming to
Demonstrate his [Music] versatility I’m doing pork line brazed in Tamarind coconut with a sweet potato bargie what’s the other course I’m doing a tartell in honor you’ve got this weird and wacky main course followed by an Italian classic dessert why cuz I don’t want to be labeled
As somebody who can just do traditional British cooking and I’ve tried to base my menu around using different flavors which hopefully won’t have a big round in your mouth when you eat it all what are your weaknesses then Simon pastry to be honest desserts so why have you decided to do a dessert
Is that slightly tactical um well you could say tactical but there probably somebody in the room who quite likes desserts this extraordinary main course and a very very classic dessert he has to get the absolutely right the issue is going to be getting it all up on time you have just 10 minutes
Left after scraping through the invention test hat designer Sharon hopes that her creative food combinations Fair better this time tell us about your dishes today I am doing minted pawns on a bed of minted lettuce and main course I’m doing rabbit
With honey dew melon with a slight truffle oil Frizzle I just can’t get hold of your style of cookery Sharon I’m not your normal everyday person and that’s probably how I cook honey DW melon and trap oil really she may be right John who knows you’ve got 5 minutes guys 30
Seconds time’s up finished 25-year-old Lydia has made Teriyaki and lime tuna steak with mixed Peppers followed by cumin chicken stuffed with coriander on a bed of mango and chili couscous I really like the flavor on that tuna like the flavor of the teriak on there but
It’s very very strong okay I don’t think you should have that balsamic vinegar in there tuna is too dry it wants to be pink through the middle I like the sweetness and the Tang of the flavors that you’ve got in
There I like your flavors I like the intense flavors that you’ve got on the plate the fundamental mistake is the chicken is overcooked yeah that uh lovely deep Curry like Flavor almost of coriander I think is very very good have
You got what it takes to go further in this I do think I’ve got what it takes but I’ve still got a way to go to learn the technical bits experimental cook Sharon has made minted prawn and lettuce salad with avocado puree and crab snow and
For Maine stuffed rabbit with wild mushrooms melon salad and truffle oil the prawns are sweet the peas are lovely and crisp the roasted crab on top gives it A really lovely deep salty flavor actually Sharon I think it’s really really tasty unusual combinations but those flavors and textures do work thank
You okay melon and rabbit our mad can you be as a Hatter I love the flavor of the mushrooms the rabbit the ham and the penta I don’t like the honey Jew melon at all because that dish would have been perfect without the
Melon you created something really really good here they are great flavors good textures the melon is one ingredient too many do you think that you have to do things like the melon with the rabbit you should not just eat the same things because that’s what goes if you don’t
Experiment you don’t know Simon has gambled on pork loin brazed in Tamarind and coconut served with a sweet potato bargie and for dessert Tor DEA Nona a classic Italian [Music] tart wow that’s one extraordinary flavor combination lots of interesting textures the flavor Simon are really really
Delicious wow well it’s sour sour it’s sweet it’s sweet and then it’s a little hint chilly chili as well it’s just very unusual Tor Delan filled with custard and Ricotta and pine nuts but the ricotta is still in the container yes it is
What happened Sam um well basically I uh I forgot to put the rotter in simple as really your pastry is very well made but what I’m tasting is sweet egg it’s not very pleasant unfortunately it’s a it’s a crying shame cuz you’ve got no ricotta it’s too firm and it’s
Too eggy yeah obviously if you’re going to do ricot cheese tart rot cheese is probably a vital ingredient for it and I didn’t put it in we’re going to sit on the sa and have a chat and we’ll call you back as soon as we have made our decision off you
Go I think we have a bit of a problem on our hands finding the quarterfinalist cuz we have two unusual creative Cooks Lydia’s food is not up to standard a piece of tuna some sweet peppers on
The side of it and then a chicken breast filled with some coriander and some cuscus and mango the flavors okay they were good but it’s not that exciting it’s not that extraordinary I’d love
To go through I’d love to um show some more skill cuz I I know my flavors go well together by our own admission she’s not that technically gifted at the moment well if she’s not I’m afraid this
Is the end of her journey we say goodbye to Lydia and we have a conversation about Simon and Sharon Sharon’s starter of the prawns the lettuce the mint it was all quite delicious her main course a rabbit loin filled with palenta wrapped in ham perfect strewn with honey DW
Melon but the amount of work that Sharon put in to those two dishes in the short period of time she had and the way that food looks makes me believe that actually she is very very
Skilled I’ll feel ecstatic if I get through to the next round so let’s see I have a problem promoting such an experimental cook over Simon I really really liked his main course I like the idea of the pork I like the way it was cooked in that coconut milk with the Tamarind really
Interesting interesting stuff and the guy he’s interested in food he’s enthusiastic he’s passionate you know he goes foraging it’s it’s it is exciting world to be in is it though that we forgive that mistake of that T he did mess it up he didn’t put the ricotta cheese
In if you let him do it again he wouldn’t forget to put the rotter in of course he wouldn’t I think I made fundamental errors with my with my dessert but I still believe I have a chance to go through this is a quarterfinal Place who’s going to go further in this
Competition we only have one place but we have made that decision our winner [Music] Sharon I’m going to carry on P cooking in my own way I think you know R wasn’t built in a day I wanted to get to the end but to get through another step and get
Through to the second day today I’m really proud of myself to have come this far is amazing it’s meaning more to me cuz now I’m thinking possibly I could win so you know that that is an adrenaline itself so I really excited about it Sharon will be back
For the quarterfinal where she’ll face three other exceptional [Music] Cooks
3 Comments
Happy with the outcome. The best cook won. I’d enjoy tasting their dishes
Love the drum n bass
he was so confident about his egg ravioli