Crafting Culinary Masterpieces in 1 Hour | MasterChef UK | S07 EP03

Dive into the intense world of MasterChef UK as 20 amateur cooks face the ultimate elimination test. In this episode, contestants must create a dish featuring eggs, navigate challenges, and showcase their culinary skills. From unique flavours to unexpected twists, watch as they battle the clock with griddles, hobs, and a limited array of ingredients. The pressure is on, as only the top 12 will proceed in the competition. Witness the highs and lows, the triumphs, and the heartbreaks in this thrilling episode of MasterChef UK!

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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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[Music] so far our Master Chef hopefuls from  all over the country have been auditioning for   a place in this year’s [Music] competition 20  amateur Cooks have made it today they face the   ultimate elimination test and John and Greg will  be joined by one of the country’s harshest cooking  

Judges I think you can’t call yourself a decent  cook until you can do a decent [Music] roast   from this 20 we need to sort out the best  12 today’s culling is going to be [Music] ferocious a new Master Chef kitchen and we  are about to embark on the most extraordinary

Journey thousands of applicants and  I’m in the top 20 I can’t believe it   it’s absolutely fantastic I wouldn’t be  here if I didn’t think I could go all the way for me doing something like this  is is a dream I think I can get a lot  

Further on in this compan competition  but there’s some stiff competition I’m   hoping it’s the start of something  really big and really different for me I’m more scared about today than about  getting married you and I know that one of  

The 20 who’s going to walk through that door  is going to be our [Music] champion [Music] getting through the auditions was great that’s  wonderful that’s nothing that’s nothing compared   to this today we want you to create one dish but  within your dish you have to use an egg if you  

Were thinking about doing an omelette you might  as well just leave now this is tough seriously   tough at the end of this eight of you will be  leaving [Music] us come up and get your [Music] ingredients the contestants now have 10 minutes to choose any  ingredients from fish row chicken duck quail and  

Ostrich eggs a selection of meat fish and seafood  including beef steak smoked salmon prawns and   Squid a range of vegetables as well as ler Foods  herbs and spices too much Choice their simple   workstation consists of a grill and a hob it’s  absolutely terrifying mostly being thrown by the  

Fact that we don’t have an oven just a basic egg  it’s brilliant in its Simplicity which makes it difficult you’ve had five minutes  you’ve got five minutes left it’s   got a difficult challenge I think  I know the egg is lots of things  

But you forget what those things are  [Music] sometimes one minute [Music] left I’m just going to grab everything  and think about it [Music] then you   know what we expect 1 hour one dish  ladies and Gentlemen let’s [Music]

Cook they have cook for us one dish in  1 hour they have a griddle a hot plate   and one gas ring no oven it’s half test [Music] photographer Matthew made it through the auditions   with his suac spiced chicken  you have a place on Master ship today Matthew has selected ingredients to  

Create another Middle Eastern dish of  steak with Ober jeine and cauliflower frites so the egg’s going to be used to make  a batter for your cauliflower fr that’s right   so more less like a COR type idea along  those sort of lines yeah I’ve worked as a  

Waiter in a restaurant that uses pan Middle  Eastern food and I’ve been quite inspired   by those kind of things as well Matthew  we wish you the best of luck thanks guys cheers I work freelance as an editor  and a photographer I’ve done enough  

Of what I’m doing and I really want to do  something different and something new and [Music] exciting I want to not go home so  badly I’ve got no shortage of flare it’s   skill I’m worried about so what are you making  Tim I’m going to make a bit of grilled cod with  

A potato and caramelized cauliflower salad Al  and mustard vinegarette and a little bit of   fish row where are you using the egg where am  I using the egg oh that’s right I forgot about   the egg there’s also quail eggs in the salad  and a poached egg on top and also the fish  

Eggs so it’s sort of triple egg you seem to  have the mind of a Mad Professor if you don’t   mind me saying that’s okay that’s okay because  sometimes the experiments might not work but  

You got to try it I don’t think it’s too much  of a risk it’s just got to come together right [Music] interesting ladies  and gentlemen you have had 20 minutes my mother is a big inspiration  so I’m doing this for my mother as well  

As myself I really want to exceed  and be the best I can in this field Gallery assistant Elizabeth stood out in the  auditions with her unusual interpretation of   Singapore chili crab you are deconstructing and  reconstructing and you are Dearing to have your  

Own style you have a place in the competition  today she’s taking another Risk by serving   brazed fish with a chantilli mayonnaise did you  say chantilli mayonnaise yes it’s Rich creamy   mayonnaise with a bit of ripped green but not too  much cuz I don’t want it to overpower the other

Flavors we’ve got quite a bit of Holland days  mayonnaise all those egg based emulsions going   on really really tricky if that splits I ain’t  going to eat it I ain’t going to want to taste [Music] it healthcare worker Paul’s breaded  mackerel with rhubarb was an audition highlight  

Oh I think that’s beautiful that’s restaurant  looking food he’s decided to poach an egg in   clingfilm and serve it on top of his fish with  a red wine [Music] sauce you’re trying to poach   an egg in King film yeah You’ wrapped it in  King film yeah why didn’t you just leave it  

In the shell and put and boil the egg  cuz I thought it would be neater if I   kept it in the cling FM it would be nice and  round and I put it onto the onto the thing Even when I was younger I had experiment  with food might be cheese on toast but   you know I’d throw herbs in it  maybe put tomato on it like a pizza I want this so badly I want this  almost more than I wanted anything else  

Actually for me before Fiona only just  made it through winning the last place   in the competition with an impressive  dessert Trio the last Master Chef Place   goes to Fiona Fiona what are you going  to make for us incorporating the egg  

P tie there’s going to be egg through the  dish egg through the noodles with the fish Yes 40-year-old vegetarian Jackie has also decided  to make Pad tie the second pad tie of the day I   know I know who’s going to be top draw I think  it’s going to be me because she hasn’t been to  

Thailand and the way pad Tha is served here isn’t  how it’s meant to be served what’s riding on this   for you everything’s riding on this actually I  just need to hold it together I need to stay calm  

I need to keep my energy in check and then it’ll  be fine [Music] in my heart I feel it’s my destiny   to be a master chef and I feel it’s my destiny to  win Master [Music] Chef you’re halfway everyone

Halfway I can’t at my age just give up work and  go back to college start again from scratch so   that’s why doing this is so important important  to me I’m going to do a selection of tapest so  

I’m going to do tortilla on top of it I’m  going to put short so sausage and then I’m   going to put a fried quail’s egg good luck  thank you so much hopefully I don’t need Look 38-year-old bank manager anaisa is also  taking a Spanish approach your dish for today   is griddled squid with potato tortilla I’m  inventing something today so I’m going to   do a Moroccan oine and pepper salad worried bit  nervous it’s quite ambitious what I’m doing I’m  

Not playing it that safe so it could go wrong  say my strength in the kitchen would be not to   Flap too much Under Pressure I think when you  panic you start making mistakes [Music] Italian   born intensive care Sister Sara made it through  with her pastor and red mullet Ru it’s lovely  

Got it today she’s sticking with what she [Music]  knows what are you going to cook for us going to   guarantee your place in the competition handmade  pasta um it’s a bit of a challenge I haven’t got  

A pasta maker it’s going to have to be a pretty  special bowl of pasta isn’t it yes it’s going to be I’m very determined and  very passionate about what I do I just want to get cooking you got just 20 minutes  left 20 minutes [Music] left

We got pasta being made in the room  we’ve got noi being made in the room it’s a really good thing they’re  actually using their brains it’s hard Work glaswegian medical writer Nikki made  it into into the top 20 cooking profeto   rols in a boozy orange and chocolate sauce  I think they’re absolutely delightful thank you Nikki The Humble egg what dish have you  been inspired to cook for us I’m going to  

Make for you um a mayonnaise and some tempura  H squids and um prawns so I’m using two eggs   one for the mayonnaise and I’m using the  other egg to make the tempura batter how   does it feel though Nikki to know that you  are in the 20 it’s a bit surreal but it’s  

It’s it’s an absolute privilege it really is  keep smiling keep smiling just want to enjoy it I do like my job but I don’t love it not in the  way that I I love cooking I just think it would be  

Absolutely fantastic to be able to do something  every day of your life that that you [Music] love I’ve spent the last four years changing  nappies and being mommy at home which I love if I won I do private dining and I think   that would complement being a  stay at home mom really quite

Well what are you making Polly I’m making IL  fitton today so poach mering’s on a custard   base with a caram prle so you’re using the  egg whites to make your mering and you’re   using the egg yolks to make a custard M good  juice of eggs yes fairly eggy I think it might  

Meet the brief very very classic indeed  yes it’s really risky I understand that   doing classic simple things like this obviously  there’s nothing to hide behind it’s got to be right the hour is almost up for eight of   these contestants their dream is  about to end [Music] oh who whoa

A oh my God oh my God I can’t believe I just  did that Jackie yeah you’ve got 15 minutes left this is what I want this  is my dream I don’t want this   dream to end because I dropped a pan [Music] So lots of very very determined people lots  of people working very very hard but you   can see mistakes happening because they’re  so nervous I should have cut myself twice forgive the nerves but they’ve got  to get that food on the plate in time listen up you got four minutes

Left You’ve Got Just 2 minutes left 2 minutes 30 seconds finishing Touches that’s it time’s up step away time’s up First to face the judges is 40-year-old  mother of twins Jackie who’s made pad tie I’m really pleased that you didn’t  give up once you dropped your plate thank you it goes a little bit sweet then it goes really  Citrus and then it just sets on fire with that

Chili in there you got those lovely noodles they  are slippery they are crunchy they are maybe a   little bit too firm but I love the where it tastes  because I dropped a pan that would be the worst  

Thing to to go home on a foolish mistake  if I go through I’m going to be absolutely elated legal secretary Fiona has also made Pad Thai I like your prawn noodle dish I’m  going to call it that rather than a pad  

Tie because there is a lovely flavor of prawn  bisc running through those well cooked noodles   from there on it is nowhere near anything  out of Thailand it needs a lot more ginger   and coriander and chili and spice but as  a PW noodle dish with egg it’s quite tasty

Bank manager Analisa has made griddled  squid potato tortilla and an oine pepper   salad the squid did not make it onto  the plate in the time we allocated   so I’m not going to taste it oh that has  to be fair to everybody else in the room

Okay the tortilla your omelette with  lots and lots of Fred potatoes I think   is lovely and tasty but I don’t see  how the oine sits very well with the   tortilla itself I think it’s slightly  mismatch now I don’t think it quite

Works lovely torer but even with  the squid I don’t see how you’re   making one plate of food I ran out of  time it’s just a shame really yeah I’m disappointed photographer Matthew has  stuck with his middle eastern style   serving steak with obene coliflower  fritters and a lime and coriander

Sauce for me the steak isn’t cooked properly   I do like the fritters I like  the oine it’s whether that’s enough 26-year-old American Born  Tim has cooked grilled fish on a   potato cauliflower and quail’s egg  salad topped with a poached egg an   ale and mustard vinegret and fish  row it looks very exciting very

Stylized you have an issue in the  fact that your little potatoes   aren’t cooked enough besides that Tim I think it’s astonishing I’d go so far as to say I quite like it thanks you Looney following Tim there is a run of  exceptional food ex University lecturer  

Peter impressed serving steak with Holland  sauce Peter I think it’s great Bara mom Annie   also made a perfect Holland days with her  salmon spinach and poached egg that lovely   Rich egg yolk against that smoked salmon is  just delicious Tom’s mushroom and hazelnut  

Ravioli was the first pasta dish to wow you  work really hard and it’s paid off I like   it a lot Tom excellent fashion lecturer  Claudia also impressed with heri chizo   and garlic sauce it may well look unusual  but tastes great and chist Kennedy made an  

Impact with his chizo pasta I appreciate  and admire the skill in the pasta you’ve made Carpenter James won praise for his  prawns with potatoes and a chili garlic   mayonnaise you’ve got nicely cooked PRS  nicely cooked potatoes and nicely made

Mayonnaise can intensive care Sister Sara impress  enough with her egg pasta oine archo and tomato sauce lovely fresh flavors  of vegetables and very good   seasoning but your pastor is getting a little bit sticky I’m not that in love with the pasta thanks s

If only the pasta were better  I really want to stay I don’t   want to go home I really don’t want to go home healthcare worker Paul has  served a clingfilm poached egg   on Fish with spinach and a red wine Holland days

[Music] I’ve accidentally left in the cling  fil let’s take it out of here I got to do   this I got to take this out of here cuz I  just have to I’m really sorry I’ll leave  

That one side but I’ve never seen that before  in my life an egg poached in King film stupid mistake it’s unusual it’s adventurous I  like adventurous Cooks but I don’t quite get this weird glasgo based medical writer Nikki has used   the egg to make a pepper mayonnaise  serving it with tempora prawns and

Squid there are lots of issues on this plate your  mayonnaise has split it’s curdled you can see   inside the prawns they’re not cooked enough you’re  having what we call one of those days I think it’s  

All going wrong [Music] I split my meise but I  did slice the limes very [Music] well Nikki wasn’t   the only one to [Music] struggle sheep farmer  Serena missed the mark with her fish cakes garlic   mayonnaise and provinal vegetables not a great  deal of flavor coming from the fish cake I think  

The whole thing needs a good amount of seasoning  [Music] and biogenetics graduate Neil made basic   errors cooking his fish on noodles with a mushroom  and truffle sauce this sauce is far too watery   the fish isn’t cooked all the way through the  execution of some of this stuff leaves a lot to be

Desired there are now only four  contestants left will they fare any better 24-year-old model and mother Alice has   made steak on truffle Mash with  Holland days and Parmesan [Music] crisps I like your Mash I like the idea of the  Truffle running through it I like the seasoning  

On your beef technically I think it’s done  really well I was really happy with the dish   I turned out everything went fine I really hope  they put me through I really want to show them   what I’ve got in my sleeve for the next round  cuz I got some really good [Music] ideas mom  

Of two Polly has made the only pudding eel flant  merang floating in custard topped with a caramel sauce the consistency of the custard  is very good the consistency of the   poach merang is very very good  but I can taste the cornflour   running through through your custard  little mistakes but good okay thank

You hey hey vanilla custard and  that egg white fluffed up mering   like that is a joy very nice  very very clever use of the egg can and gallery assistant Elizabeth’s unusual   chantilli mayonnaise with brazed fish a  poached egg and tomato sauce win over the

Judges honestly I don’t know how  I feel about it the lightness of   the mayonnaise is an interesting  texture but that strong cod with   the sweet tomato and the poach dig  at the same time isn’t quite right Finally it’s call center worker  onine with a potato tortilla with   chizo and quail’s eggs garlic potatoes and garlic mayonnaise your potatoes aren’t cooked no you can’t eat them sorry onine really nice rich garlic mayonnaise  the concept of the potatoes would have  

Been really good thing should they have  been cooked that’s a very well-made tortia   we do have some problems here you okay oh  sweetheart come on come on it’s okay it’s   okay we know you’re nervous just just  okay we’re here to see the good not the  

Bad just come okay you right yeah good on  better laugh again now that’s it yeah yeah good you’re here because you’re one of  the 20 okay maybe it’s just a bad day at   the office eh yes I think so definitely with  those potatoes I’m absolutely kicking myself

[Music] sorry I just feel like I’ve so messed   up on I I’ve just messed up and  thrown it away oh because of a potato [Music] it’s time for us to make a decision we’re going to   ask you to step outside while we sit  down and work out who’s staying who’s

Going thanks very much off you [Music] go [Music] we had food from Spain food  from Italy food from France   and Tim the American gave us food from outou of space it’s just so important for me to proceed  there’s no point in being here if I’m not in  

It to win it one of the most skillful dishes  in the room today was poly’s hats off to her   lovely dish they were impressed with the use of  the egg so I yeah I hope it’s enough good food to  

Day great food today honestly really warms my  couples we got some brilliant contestants but   there were some disasters oh Cy it’s really  tough to make a great mayonnaise most people   succeeded but for Nikki it went all wrong the  dish didn’t work and Nikki knew it when she  

Walked up to the bench I don’t think I’ll  beat me in KN again I’m absolutely got it who stays and who goes we can’t take  them all with us only the very best cooks I would be absolutely devastated  if I go home I can’t go home there’s  

So much more left for me to show them  oh I can’t there are some contestants   that need to leave now others I’m not  too sure but for those who disappointed   I mean your heart’s got to go out  to them it’s really tough [Music] We’re really happy that we chose 20  fantastic Cooks we simply can’t keep you all Claudia Tim [Music] Peter Annie Jackie you’re in congratulations car [Music] thanks Neil Serena Nikki [Music] Analisa Oni we know how hard you’ve tried and  you’ve got real [Music] skill but  

I’m sorry you’re leaving us  thank you very much thank [Music] you [Music] cheapid potato Alice Kennedy Polly Tom James congratulations you’re staying [Music] in there are still two places up for grabs you five in front of me obviously you want  

To know are you in or are you out  there were errors in each of your dishes but we are going to give you  the opportunity of coming back and   cooking here for us [Music] tomorrow [Music] off you [Music] go right you T you are

Pro wow what an intense process I  am absolutely shaking on the inside absolutely on top of the world over the moon I can think of few things that have given   me this much pride I don’t think  I’ve ever achieved anything this incredible I’m absolutely made  up I really am shoted made up

Out of 20 amateur Cooks these 10 have  made it through they will experience   some of the greatest cooking challenges  of their lives welcome to the absolute   knockout skbo castle one of the most  exclusive private clubs in the world the Scots are coming and they look  hungry to [Music] me they’ve got a  

Show to put on people have bought  tickets they’ve got to be properly   fed and they can’t be [Music] late you  are cooking for all the winners of Master Chef where’s my [Music] food there is room  for just two others to join them five people  

Went home I had a Lifeline I am very very  happy that I’ve been given this chance at   the end of yesterday I couldn’t be sure where  I was now I do definitely feel like I’m ready   to go and show them why I should still be  in the competition I’ve been quite excited  

Today I’m really looking forward to getting  one of those two places hopefully yesterday   hasn’t given me too much of a KN I just  need to show them what I can do today no mistakes there’s a real need in me to go  through and take one of those final two [Music] places

What we want from you today is your  interpretation of a fantastic roast   dinner make this the best roast  you have ever made you do that   and you will get yourself one of the two  remaining places today we have a guest

Judge somebody who is an ex expert  in a field and somebody who is going   to help Greg and I make the decision of  which two of you deserve a place in the Competition welcome let me introduce you this is  Amy Wilcock and she is a national cookery judge   for the wi the great roast dinner 1 hour and  15 minutes ladies and Gentlemen let’s [Music] cook Amy Willock she judges  food competitions all over the country this lady knows her

Business I think you can’t call  yourself a decent cook until   you can do it decent roast for me the  perfect roast is all about the [Music] meat so I’m going to be really  interested to see how well they cook the

Meat it’s all about timing it’s not difficult but  they do need to get that right Sarah intensive   care nurse from York put her heart and her  soul firmly belongs in Italy today for her   it is about proving to us she can cook something  else besides just pasta SAR the most important  

Question of the day what are you cooking for  us I’m cooking roasted Grouse Italian style   potatoes like my mother used to make and a nice  game Jew delish are you going to keep the bird   bloody or are you going to well it supposed  to be um fairly pink that’s how I’m going  

To keep it good I having been given the second  chance I want it even more and I cannot get it wrong I’m very determined healthcare worker Paul’s inventive  style can wow but his poached egg wrapped in   cling film and red wine Holland days  wasn’t good enough to earn him a top  

12 place I think after yesterday  that I’ve showed him that you know   I like to experiment you know try new  things different techniques today I’ve   got to show them that you know I can also  cook you know classic dishes you know as

Well what are you roasting today I’m doing a  roasted loin of lamb roast potatoes and salc   fondon with a a red wine reduction Paul this  is a deviation from your normal style you’re   usually inventive today you’re playing it safe  I wanted to show you that I can also do like  

Classic cooking and cook well Paul good luck  [Music] [Applause] [Music] thanks you’ve had 30 minutes Elizabeth Art Gallery assistant  Singaporean influence and her food is   very stylized today she’s going to cook  for us a roast dinner how that’s going  

To be influenced by a background I have  no idea it could be extraordinary [Music] wow uh sort of UNS Sunday roast kind of  ingredients it yes it is I’m doing more   of an oriental roast cuz this is what I’m  used to I’ve been brought up on oriental  

Food what what are you doing tea smoked roast  duck with peases and deep fried Taro with a   really nice spicy plum sauce you call it Taro  I I call it tarot it’s a it’s an Asian starchy   vegetable it’s big and starchy you’d use  it like you would a potato yes Elizabeth  

We’re going to leave you to it thank you  good luck thank you very [Music] much I’m   quite confident about the dish I don’t think  it’s much as a risk if I’ve been practicing it hard legal secretary Fiona failed to convince  the judges with her pad tie it needs a lot more  

Chili and Spice this is the second time Fiona’s  been given a Lifeline this is her last chance   what are you roasting today I’m roasting a  Time roasted fet of beef York puddings some   pureed carrot and sweed and goose fat roasted  potatoes essentially I’m a mom cooking a roast  

Is that the inspiration the feeding the family  or what what is the inspiration for the dish   the inspiration is my dad um he passed away  6 years ago at age 58 very suddenly I thought  

Of my dad and how much he loved my cooking and  what he would have really loved me to cook for   him so that’s what I’m doing today I’m giving  this dish my best shot so I’m going to have no regrets you’ve had 45 minutes 45 minutes  gone Matthew a freelance photographer from  

London and he loves the idea of the Middle  East it didn’t quite work for him yesterday   because it was a little bit confused today  his roast has to come together as one dish   everyone knows the roast dinner everyone  does it but I think to get the right one  

To get all those elements right is actually  quite a it’s a task in itself Matthew what’s   your roast made up of it’s roast beef  yure pudding roast potato toast horse   radish sauce cabbage and carrots no Middle  Eastern North African spicing no Bulan no  

Greek no Turkish nothing like that at all  the inspiration for today Matthew my mom’s Ro [Music] inis just two places up for  grabs my issue right now is whether   they get on the plate in time and time and  whether they can get on the plate with some

Style big thing for me with all of them is going  to be the sauce will the sauce hold the dish together last 2 minutes this is their last chance to impress  if they don’t turn it on today they’re out last 30 [Music] seconds that’s it time’s up Sara has cooked roast Grouse Italian  

Style roast potatoes with Panetta  and cabbage and apple and cider compt I really like that every single  ingredient on that plate is truly defined   I love the sharpness of the applesauce with the  rich meat of the grass I like the sauce that’s  

Coting the outside of it and I can’t quite work  out why there’s not a lot more of it but I like it that’s a really good dish I think it’s  actually a really classic dish and definitely   defines a really good roasted meat potato and  vegetable thank you sah thank you thank cow thank

You it meant everything today I think I  Prov my point I hope I proven my point enough Fiona has made th roasted fillet  of beef with roast potatoes pureed   Sweden carrots Swiss chard Yorkshire  pudding horseradish sauce and a beef reduction lovely crispy potatoes really  nice little little Yorkshire pudding the  

Beef is cooked very very well indeed and  I think the sauce is the big big winner of day I like it I like it good effort Fiona really lovely and I think your sauce is very  very good I like that very much Fiona good job  

Thank you thanks Fiona I came back today to cook  them something that I would have cooked my father   if I were ever to be able to cook him another  meal and they liked it and it really came from the heart Paul has cooked lamb with roast  potatoes cerc fondant carrots and SED  

And a red wine reduction and  mint sauce that Salia ex not [Music] cooked I like your Lamb with the  mint sauce it’s a flavor that I just adore   but I’ve got an issue with that white fat  on there I’d like to see that cooked the  

Sauce isn’t thick enough there’s a pile of  salt and the potato there are issues here po I agree about the fat because lamb fat is  actually the hardest fat for us to digest so   you really want to make sure that that’s  cooked really really well otherwise it’s  

Just not very nice salc is a bit  of a disaster cuz it’s just not cooked I think some things are cooked really well  but for me it’s not as good as I expected it to be sorry there was a few mistakes there simple  things but you know when you get them  

Wrong on on a simple dish like that  they’re quite big deals you know what I [Music] mean Matthew has made roast beef  with Yorkshire pudding cabbage carrots   gravy and horseradish sauce [Music] York she  pudding hasn’t worked but I like your really  

Well cooked beef and the depth of your  sauce it’s okay actually Matthew that’s okay nicely cooked beef nice L  radish really good crispy little   potatoes I’d like about 37 of those little  potatoes please not three I’m a growing

Lead it does have a good underlying flavor and  I think your meat works really well it tastes   really really good that definitely  represents uh Sunday lunch thank you thanks I have no idea if I’ve done [Music] enough  it just depends what they say about the other guys

Elizabeth has cooked tea smoked duck  breast with deep fried tarot plum sauce and peases I like that smokiness I I really I  really do it gives it an extra Dimension   I’m not used to I like the tart sweetness of  your plum sauce and I like the almost nuttiness  

Of the tarot I’ve actually really enjoyed  the flavors on that plate well done thank you I like the dish I find it  interesting because you’ve used   the classic principles of an English  roast but actually nothing that sits   on an English roast exists on the  plate yeah no I think it’s great

Actually I think the plum sauce is really lovely  I really really like that plum sauce that tarot I   thought thought was interesting to look at and  to learn about but it’s not doing a lot for me  

Sure I’m sorry thanks Elizabeth thank you I feel  like a do deserve a place because I wanted to do   something that makes you go oh yeah that’s  not just a Sunday dinner this is something different we now have to make  a decision we need to work out  

Which two are staying and which three are going Home who’s good enough to line up with that very  strong 10 we have already I liked Elizabeth duck   very pretty looking dish and I love the smokiness  and the plum sauce taking the tarot and using   that instead of potatoes I thought it was a  really really interesting dish I’m going to  

Take issue with you two on the Elizabeth’s  duck it was a novice dish I thought it was   trying too hard if I’m really honest Matthew  his beef yes his Yorkshire pudding didn’t rise   but he actually did cook all the other elements  really well Sara is a a very emotional cook she  

ELD it together today I thought the grass  dish was really well executed the dish of   the day for me was Fiona’s beef I mean it just  the most elegant looking it was just brilliant  

She had to cook her own food and what she truly  believed in she did it and she succeeded at the   moment we haven’t even discussed Paul celeriac  wasn’t done properly The Source was thin that   uncooked fat that white fat no it looked  wrong we have all just agreed that Paul is

Out we’ve all agreed that Fiona is in the  equation now we’ve got to work out whether it’s Matthew Sara or Elizabeth easy for me I know who  I want I’ve got no problem with this I know who I want I have cooked from my  heart I’ve done everything  

I can I’m proud of my effort and I hope that’s enough if I didn’t go through the next round I  would be extremely devastated because cooking   is part of my life it’s part of my genes it’s  part of my culture it’s what I do competition’s  

Become everything I’m not normally that much  of emotional person but it’s definitely a bit   up and down for me in the last few days I  wouldn’t want to go today cuz I still feel   I got a lot more to learn I really just want  to continue this journey I feel like I’ve got  

More to give to this competition I just  want to keep going and I don’t want it to [Music] end you knew what was at stake  here today we have two places left in   the competition the first person to go through is  the person who cooked the best PL of food in the

Room congratulations if only you’re  staying in the competition thank you hold [Music] on that now leaves us with e for the last place goes to [Music] Sara you you I’m really sorry you’re  leaving [Music] us I’m feeling pretty rubbish   just massive disappointment yeah it’s a  little bit disappointed as well ended so

[Music] early I’m feeling over the  moon and overwhelmed with joy it’s   great to be in the final 12 my dad would be so proud that’s it that’s it you are  our final 12 now the cooking really

Starts next time the pressure is on I don’t want  to stand here grinning like a village idiot but   this is one of the best tests we have ever come  up with you are cooking for all the winners of  

Master ship if I was cooking out there I would  be terrified get back there three more please   now some of us might kind of be a little bit  forgiving but I’m sure some of us w’t be only  

The best cooks Will Survive to battle on for  the title of Master Chef Champion where’s my F