Previously on MasterChef Australia... ..a shrinking mystery box pushed Ashleigh, then Stephen, right to the brink. But when Jacqui misjudged her scampi... I'm put off by the texture of the scampi. ..she was out of the competition. Tonight...it's back. (GASPS) This is the power apron. I want this power apron. But to win it, they must create a dish using every item... (GASPS) What?! ..in their mystery box. Go! They'll need all their skills... REYNOLD: This is insane. ..and strength... GEORGIA: Guns of steel. ..to cook food worthy of our golden apron. Absolutely smashing. It's...wonderful. (LAUGHS) This could be a winner. But buckle under the pressure... I just want the world to come and swallow me up. ..and the apron they'll be wearing... I've thrown it all away. ..will be black. # Burning up # in my heart # like a flame, # like a brighter shooting star. # In our souls, # we all know # our dreams make us who we are. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # Burning up # in my heart # like a flame, # like a brighter shooting star. # In our souls, # we all know # our dreams make us who we are. # Able 2015 I feel really good, being back in the MasterChef kitchen for a fresh week. I always like to go in, thinking that, you know, this is the week that I'm gonna do amazing things. So, I'm really, really pumped today. MATTHEW: Ready to go? I'm pretty fired up. This is the halfway mark of the competition. The great thing is, you know, every week, you start afresh. You learn the lessons from last week, and I'm ready to go for this week and, hopefully, lift my game again and improve in the kitchen. The old mystery box. Mystery box! Oh, here we go. STEPHEN: Whenever I walk into the MasterChef kitchen, I'm always nervous 'cause you never know what the boys are gonna throw at you. The challenges always change, there's always a twist, there's always a curveball to knock you off your steps. You know, it could be anything at this stage. I love the start of a new week in the MasterChef kitchen - number one, because we get to see your smiling faces, but also to look into your eyes and wonder what's going on. The anticipation, the excitement! Maybe the dread. Really, no time to waste today. Do you want to know what's inside your boxes? CONTESTANTS: Yes. Yes, what? George! Yes, George. You need that energy today. Trust me. It's gonna be a big one. Lift your lids... ..now. (GASPS) Wow! Well, you've got lots of beautiful stuff. Granny Smith apple. Pecan nuts. Blue cheese. Honeycomb. Star-anise. Figs. Rosemary. And, finally, kaiserfleisch bacon. (LAUGHS) Today, it is absolutely my dream mystery box. It's amazing. It's all the stuff that I cook with all the time. There are definitely ingredients that I'm very excited about today. So, today, it's not like normal, where you have to use one, two or maybe three ingredients. Today... ..you must use every single ingredient in this mystery box... Oh, my God! ..to create one dish. One dish? What?! You got it? CONTESTANTS: Yep. Yes, George. It's easy done. I hope. There's a reason we want you to use all the ingredients. There's a reason that we want to push you. Because there is a huge prize on the line. (GASPS) This...isn't... ..any...ordinary apron. This... ..is the power apron. It's power apron week. The power apron is back. And four times this week, you will have the chance to win it and to wear it. This year, the question is can you hold on to the power apron? A power apron means that someone is gonna have a massive advantage in the challenges this week. We don't know what those advantages are gonna be, but they're gonna be huge. Gold goes really well with my complexion. More than anything, I want to wear this power apron. The power apron will change the competition every day of this week. It can keep you safe. It can give you an advantage. But most of all, it can help you win. Win today's mystery box and you don't just get the regular advantage in the invention test. You also get the apron and the massive power that goes with it. We're talking a very real advantage. But, as usual, we're not telling you what that is. (LAUGHTER) You'll have to wait until you win to find out. The rules are simple and straightforward. 60 minutes, one dish, using all of those ingredients in the mystery box. You've got some staples underneath your bench. We're tasting the most appealing three dishes. The most delicious will win. And, most importantly, not just a win. Win that power apron and the first power play for the week. You ready? CONTESTANTS: Yes, George. You set? Yep. Go! So, today, I'm gonna make a, uh...a little ravioli with... ..or a tortellini, perhaps, with the blue cheese, make a rosemary oil, and then I'm still trying to figure out exactly what to do with the figs. If I can't figure out how to incorporate the figs into this dish, then I'm not meeting the brief of using those eight ingredients and I'm not gonna get tasted today. The chances for a power apron are gonna be gone. How's it going, Matt? It's going very well, Matthew. Excellent. I want to know how much you want a big, gold M on your chest. I would love to have a big, gold M on my chest - it kind of, you know, goes with the name, doesn't it? And, again, you know, military man. A little bit of braid never goes amiss, does it? (LAUGHS) It's a mark of power. Uh...yes. Is this dish gonna do it for you? I hope so. I'm making a little, uh, tortellini with the blue cheese, um, some of the pecans. I've got some candied kaiserfleisch with the honey. And then I think I'm just gonna lightly grill the figs. The figs are gonna be interesting. They've got to be integral to the dish. Yeah, I know. How much are you gonna grill them? Are you gonna grill them to chewy or grill them to juicy? Juicy. OK. Matt's put a little bit of doubt in my mind. I'm looking at the figs and I'm not quite sure where they belong in the dish. So, that's making me a little bit nervous. ASHLEIGH: I'm working with my two favourite girlies. Yeah! Aaaah! We're gonna be so strong after this, Georgia. Yeah, we are. We'll have guns of steel. The power apron means everything! I was hoping it would come up some time soon. Hey, Georgia. Hello. What's your dish? Uh, today, I'm making a take on a honey puff. So, I'm going, like, a loukoumade Greek kind of thing. I'm gonna do an apple and rosemary doughnut, make a star-anise, honey and pecan syrup and some figs. I love it. I wouldn't have even... that didn't even come into my mind. No. What's goin' on in this kitchen? That's great! George and Gary really like my idea, and that's fantastic because every mystery box, my dish has been tasted. But today, I want this more than any mystery box ever before. I need to have my dish tasted... Yum. ..and get my hands on that apron. The honey puffs will be the hero of the dish. They have to be golden-brown, crispy on the outside and like little pillows on the inside. It's really important that they're like that. I have been waiting to lift up the mystery box and see cheese for ages. Um, it's definitely something that, um, I love working with. I work in a fromagerie back home, so I don't cook with it a heap because I do generally tend to kind of respect it in its purest form, hence why I'm doing a cheese platter today. So, I'm gonna do a couple of different biscuits, I'm gonna do a little relish, some pickled nuts. I'm taking on a lot in 60 minutes. To justify doing something as simple as just a cheese board, I really need to put a lot of different techniques in there, so, um, it might look a little bit simple, but there's gonna be a lot of stuff done in an hour. (GASPS) Nurse...please. (EXHALES LOUDLY) All of a sudden, I feel the knife go into the edge of my thumb. Oh, God. It's alright. Definitely have cut myself. Uh, it's, uh, not great. I've got a lot of elements on the go so far, just as far as refining it. If I lose much more time today, I'm really not gonna be able to do that. You want the power, you've got to win the mystery box. 15 minutes gone, 45 to go. Come on, guys! GEORGE: Come on! ASHLEIGH: Last week, I was in a pressure test and the team elimination, and I think I came pretty close to going home both times. So, it's really shaken my confidence. What are you making? I am doing a bit of a play on an apple crumble. Yeah. It's one of our family favourites. So, I am making an apple and blue cheese little pressed terrine. I've got a rosemary and honey ice-cream in the freezer, and I'm gonna do, like, a bacon, pecan, star-anise crumble. Love it. I love that too. When you say this pressed terrine - are you talking about an apple? Yes. So, you're gonna bake it? Yes. So, you're gonna end up with an element that's a... Yes. ..a pressed terrine of apple. That is the plan. That's clever. And I've loved how you've used the other elements too. Yeah. Gee... You know what? If you ended up wearing the power apron, that'd give you confidence, wouldn't it? Huh? No more self-doubt then, would there? No. I know I doubt myself too much. Getting that power apron, I think would definitely give me a boost of confidence. To make my apple terrine, I take finely sliced apples. I then layer them in a little tin, brushing each layer with butter and sugar. My terrine is a major element of my dish, so I have to make sure that it's sweet enough or the dish isn't going to work. Oh, there's...a lot of blood in there. It appears that there's quite a lot of blood coming out of my thumb. Getting the power apron is really important and today is my dream mystery box. So, I was really excited to make this dish. Not being able to pull this dish off would be really heartbreaking. Not today... 1 Oh, there's...a lot of blood in there. The cut's taken off the kind of tip of my thumb. It's bleeding quite profusely. This is really, really frustrating. The last thing you want to be doing is sitting on the sidelines of the kitchen, getting your thumb wrapped up. NURSE: Sorry, honey, I'm trying to go as quickly as I can. It's fine. I was really excited to make this dish today. Um, not being able to pull this dish off or not getting it plated would be really heartbreaking. But I am not letting this stop me. Definitely one of the things that I want to prove today is that a cut on my finger's not gonna stop me getting something on the plate, so... You'll be right for the cook now. Thank you. (GASPS) Whoops! (LAUGHS) Oh, one of them days. GEORGE: Eight ingredients, one delicious dish and only 30 minutes to go. Let's go. Boom-boom, shake the room. GARY: Come on! Let's go. SARA: In today's mystery box, we have to use all eight ingredients to create one beautiful dish. But if you are the best dish overall today, you win that power apron. GEORGIA: I need to get on to the honey puffs. It's really important they're not shallow-fried. They need to be deep-fried. You don't want stodgy honey puffs. It's not a mouthful of stodge. It's outside crunchy, inside soft and pillowy. So, I've got a big pot of oil and put it straight onto the heat. REYNOLD: Using all the ingredients, um, is quite interesting. I mean, you can see, already, it's like a cheese platter. Today, I'm doing blue cheese, figs and apples with honey-rosemary ice-cream. It's sort of like a deconstructed cheese platter. Gary, I know that he doesn't really like things deconstructed. He likes simple, delicious cooking, just packed full of flavour. I know I can make my dishes look good, but that's not enough. Deconstructed has to taste better than the original to impress Gary. And that's really true, because now I've got to taste everything, make sure that the textures are right, make sure the flavours are right and make sure everything goes well together. Today, I've got to make a dessert. I haven't made a dessert yet. I can't imagine ever being able to actually beat any of the dessert people at their own game, Reynold in particular, so I think I am taking a little bit of a risk with maybe going with a dessert, but it's my opportunity to really challenge myself. Hi. How you going? I didn't expect that to be you, for some reason. I'm like a ninja. I just appear like that. I'm the world's largest ninja. Um... (LAUGHS) Tell me, figs on the plate. Nothing done to them. Figs are beautiful, really, so they don't need much done to them, but what you DO do to them has got to elevate them. So, what are you elevating? Why are gonna walk past this dish and go, "We have to taste Jessie's dish." Um, I've got a really beautiful blue cheese and honey ice-cream. Mm-hm. And then there's gonna be a smokey star-anise snow. I just tried it and it tastes really nice and light, with a smoky flavour. The apple I will reduce down to make a caramel, which I think will go well with the figs. And while I was drawing it up, I kind of just realised that I was focusing on parfait as the hero, but actually the figs are the hero and everything's gonna go with the figs. That's a great realisation. (LAUGHS) In the back of my head throughout this whole cook, so far, I've been thinking about the figs, and then it just kind of clicks with me that..."Why not leave them fresh? Why touch them?" All the other elements will really highlight the figs and the figs will, in turn, make everything else go together really well. Something's burning! REYNOLD: My dish has got some blue cheese foam, it's got some honey-rosemary ice-cream, I've got the apple skin, the poached apples, and I'm making these toffee apples. I haven't deconstructed everything fully. I've made sure just everything keeps its integrity. If I can get that power apron, it's gonna be a game-changer, so I'm just hoping that I've done enough. This is what you're playing for! This is what you want! Five minutes to go! Push! Push! Go! Go! Come on! GEORGIA: Is that on? Come on! My oil's not heating up, so I'm freaking out a little bit, at this point, that I might not have any honey puffs to put on the plate. I need to make sure that these honey puffs are golden-brown and delicious. It's not hot enough, but I just need to get them in. There's minutes to go and I think, "Stuff it. "I really have to have something on the plate. "I can't just have these chopped-up, raw figs." I've just put them in 'cause I'm running out of time. GARY: Talk about leaving it down to the wire, with three minutes to go. Yeah. I'm really, really pushing it. JESSIE: I'm starting to plate up my dish and I look over at my apple-caramel... Oh, no. ..and it's almost completely gone. I'm pretty sure I've completely stuffed my apple-caramel. I immediately panic and I chuck some cream in it and try and cool down the apple-caramel. The caramel has a really bitter flavour to it, but I cannot miss an ingredient today, so I have to put it on the plate or I won't have a chance to win the power apron. MATT: If you want it to be tasted, it's got to be great on that plate! One minute to go! Come on! Come on! Come on, guys. MATT: I've grilled the figs. They're a little bit soft. I don't really like them on the plate. It doesn't look quite right. But, um, I don't really have too much of a choice. ASHLEIGH: The terrine's out of the oven. I think it looks OK. It's not got enough caramel colour. I think I would have liked it to have looked a little bit darker. Wow! A quiet little 30 seconds, isn't it? (GARY LAUGHS) Come on, guys! Let's push! Oh! Ooh! God! Nearly had a fire. I'm absolutely frantic. I've lit my tray of paper towel on fire. My honey puffs are cooking in oil that's not hot enough. They look terrible. I have to use every single ingredient. If I don't have the honey puffs on there, there's no way I'm going to get tasted. 10 seconds to go! 9... JUDGES: ..8, 7, 6, 5, 4, 3, 2, 1... Time's up! Well done. Georgia, what are you doin'? Time's up and I'm looking at my plate. (BLOWS RASPBERRY) Are you right? Yeah. How's your hand? Bleeding. (LAUGHS) I did lose probably about 20 minutes at least during the course of the cook. But I would love to get tasted. I feel really good after my immunity cook last week. So, um, yeah, just gunning for it. (LAUGHS) GARY: Right! What a great cook! Full of energy, creativity! Inspired, just like we wanted you to be. And why not? There's a lot at stake. You want that power apron, right? STEPHEN: Yes. MATT: Yes. Usually, we'd only taste the three most appealing dishes. But the standard's been so high - lots of technique and interesting food on show - so we're gonna taste...four. CONTESTANTS: Ooh! The first dish we'd like to taste belongs to... ..Matthew. (CHEERING AND APPLAUSE) As I'm taking the plate up to the judges, I'm...I'm really excited. I didn't think that I'd done enough today and I'm not really happy with the figs, particularly. But I've obviously done enough to excite them about this dish. So, there's blue cheese, apple, star-anise and pecan in the tortellini. There's a bacon, honey and pecan crumble, a rosemary oil and the grilled figs. Oh... Well done. The figs are nice and soft. That's great. Um, Matthew, you make tortellini like you're an Italian grandmother who loves Gianni Versace dresses, 'cause it's all about the detail and the turning and the touch. There's a lot of blue cheese in there. Mm. And that could ruin this dish, if not for those figs, and it's the sweetness of the figs and the creaminess of those figs that just brings the saltiness of the blue cheese back into line. Um, it's a great combination. I'm glad you worked out what to do with those figs, 'cause I was worried that you really didn't know where they were gonna go. You found a perfect place for them. Well done. Thank you. Matthew, good stuff. Full of surprises. Thank you. (APPLAUSE) Hoo! (LAUGHS) Next up... Reynold. Whoo! (APPLAUSE) REYNOLD: My goal today is actually to try and impress Gary. I know that he doesn't really like things deconstructed. I've been really conscious not to deconstruct everything and lose its flavour and the essence of it. Reynold, what have you cooked? Uh, I've made blue cheese and figs with apples and honey and rosemary ice-cream. Pleased? I'm really stoked. It's the first mystery box that I'm actually happy with. That ice-cream looks really glossy and smooth. So, what was the flavour? Uh, honey-rosemary. Honey-rosemary. And the cream again? Blue cheese foam. You know I'm going absolutely bonkers with your deconstructed stuff because, you know, sometimes - actually, most of the time, for me - it doesn't really hit the mark. And this is another example of you just going bonkers. But this time, it absolutely works, and I love the ice-cream. The honey-rosemary ice-cream is delicious. And it's that mixture of fresh and caramelised and crunchy and crispy, and then soft cheese and, of course, the blue cheese foam, all just goes together and makes it really interesting, and you're hunting for new flavours in that little tumble of ingredients. Reynold...this could be a winner. Thank you, guys. Well done, Reynold. (APPLAUSE) REYNOLD: Hearing that Gary liked the dish and especially that it was a little bit deconstructed, thank God, 'cause I've convinced him a little bit. So, I'm just hoping that I can get that power apron. Let's taste... ..Ashleigh's dish. (APPLAUSE) ASHLEIGH: My terrine is the main element of my dessert. But I think I would have liked it to look a little bit darker, so I'm hoping that at least it's gonna be sweet enough. MATT: Ashleigh, last week, you were in the pressure test. Yep. You were right down to the wire in the elimination. Mm-hm. This week, you start with a tasting. How do you feel? I feel great. It's good to be at the top and not at the bottom again. And what's the dish? It's my take on an apple crumble. So, I've got apple and blue cheese terrine, honey and rosemary semifreddo and bacon and pecan crumble. Good stuff. It caught our eye because there's just lots of little elements in there, and it looks really beautiful. Conceptually, as a dish, on paper, when you said "apple terrine", we were excited, um, 'cause they're two words, you can see it, visualise it, and you're excited by what the cook's gonna give us. But what I've got here is so much sugar. And you seasoned each layer of apple with sugar. It doesn't need it. It's got its own natural sugar. Yep. So, you've got sugar, um, figs have natural sugar, apples that are glazed in sugar, the terrine, that's got sugar in it. I'm looking for a glass of water right now. And I don't want to, you know, knock you down. Yeah. Take this as positive criticism... Yeah. ..on something that you can refine and make better. Yep. Thank you. Well done, Ashleigh. (APPLAUSE) JESSIE: Looking around at everybody's dishes, there's a lot of desserts and a lot of really strong dessert people left. After Reynold's dish, I think I've got no chance to be tasted. MATT: The final dish we'll taste... JESSICA: I still think that I'm in with a chance. You know, it looks beautiful and I know that the flavours are there. MATT: ..is... GEORGIA: I want this more than anything - any mystery box ever before. I need to have my dish tasted today. 1 MATT: The final dish we'll taste... ..is... ..Jessie. (CHEERING AND APPLAUSE) JESSIE: I'm feeling really excited and really lucky to be tasted today. Not only did I make a dessert, but I've also got a chance to win the power apron, which is just amazing. It was like you were surprised. I'm really surprised. Are you? Why? Um, I just...I don't know, just didn't expect it. So, Jess, tell us what your dish is. I focused on fresh figs and then I had a blue cheese and honey parfait with a smoky star-anise snow, rosemary and pecan crumb, with an apple caramel. Beautiful. I'm gonna say, straight up, it looks absolutely smashing because what I'm focused on is about three things - figs, ice-cream, snow crumble. Can we taste? Please. Mm. Mmm. It's very...very savoury, isn't it? GEORGE: A little bit. (GARY CHUCKLES) No, I'm...it's purely for professional reasons I'm going back in for a second. I was unsure of something. (WHISPERS) She might have it. (WHISPERS) If she beats Reynold on dessert... I know... Oh, wow. It's like licorice. Licorice. Mm. Absolutely. It's brilliant. GARY: It's full of fruit, boys. So good. Ohh! Blue cheese, that apple caramel, the fresh fig... And did you say smoke? Yeah, I just used the smoky flavour from the bacon to go in the meal. It's just very subtle in that snow and it is just absolutely smashing. I don't think I've had a dish like that... Certainly not this year, certainly not in the last couple of years, in the kitchen. It's...so savoury, but so delicious and so quite obviously a dessert. Yum. JESSIE: My God... I'm sort of getting confused. Is it a mystery box challenge or an invention test? Because this is so inventive. You know, I'm tasting licorice all the way. Oh, good. And that beautiful, reduced-down apple juice is like apple balsamic, and the smoke then...you connect all those flavours together, and I get licorice. I love it, it's creative and it's not too sweet. It's...wonderful. Jeez, you're good. I love this dish. But the thing I love the most about this dish isn't that this is the best dish you've put up in the competition. It's that moment, at your bench, when you had the realisation that this dish was about beautiful... Fig. ..fresh fig. And that moment of taking one thing that's spectacular and building the most beautiful palace around it... (INHALES SHARPLY) ..ideal. Don't... You're scaring me. ..go anywhere. Matthew, Reynold, Ashleigh, we loved your dishes. But this dish here is something very, very rare and very special. And, Jessie, that's why... ..you're the first recipient of the power apron. (CHEERING AND APPLAUSE) Oh, my God! (LAUGHS) Oh... Look at that. It's a bit heavy 'cause of all that gold braid. Wow. Thank you so much. That looks... Wow. (LAUGHTER) Well done. Jessie, you've got a talent and you need to hold onto that. 'Cause that dish is so inspiring and so delicious. But now you've got that power apron and, hopefully, that's gonna inspire you... Mm-hm. ..to even more greatness. You ready to find out what that power is? Yep. Let's do it. Thank you. (APPLAUSE) GARY: Come on. Let's go and have a look. After you. Thank you. Ooh! I walk into the pantry and I'm feeling a little bit confused 'cause it just looks like the normal pantry. You haven't been here, in the pantry, before, have you? No, not for this sort of scenario. What would you expect? Um, well, I've heard that normally, there's benches with ingredients on them, or cloches. Three ingredients, normally. Yeah, three. Yeah. And you normally pick one of those core ingredients and, obviously, that core ingredient is what everybody else has to cook with. Yep. Ah...not today. OK. Today is about that power apron. How do you feel about that? Um, I'm feeling pretty stoked, actually. I think it couldn't have come at a better time. I don't know. I just want to win, so... You want to win? Yeah. That's what you've got on your mind. Yeah. So... A little different today. A little different. So, you can choose any ingredient in the pantry - so that will be your core ingredient. OK. But... ..you have to take that ingredient and showcase it in three different ways in the one dish. Oh... Mm. OK. So, one ingredient, three ways. Easy, isn't it? Yeah. However...not everyone will be cooking with the same hero ingredient that you choose. Today, everyone can choose their own core ingredient. That's a little bit weird. If everybody gets to pick their own core ingredient, what's the advantage of me being in here? Don't you want to know what's going on? I'm dying to know what's going on. You want to know what the power of the power apron is? Yes, please. Can't talk. Running. (GASPS) What? She's already cooking? REYNOLD: The time's starting already. JESSICA: What is going on? 1 Can't talk. Running. (GASPS) What? SARA: Jessie storms out of the pantry, runs right past all of us and begins cooking. Uh... (LAUGHS) What? MATT: Can we...can we go in? ROSE: Can we go? GEORGE: No. GARY: No. REYNOLD: Time's starting already. Looking at the clock, time's ticking and we're just standing there. What's going on? What do you think's going on, Stephen? Uh, I think Jessie's got a little bit of a head-start on us today in the invention test. Ah. Do you think that's right, Matthew? Well, she's certainly started and we haven't, so... (ALL LAUGH) ..I would suggest that that's probably a yes. What have you done to us, Jessie? (LAUGHS) This power apron has obviously given Jessie a huge advantage. She's cooking. We've got no idea what's going on. I'm kind of ruing not winning it this morning. GARY: Guys, you want to pop over here, settle yourselves in and we'll just watch Jessie there. BILLIE: She's clearly got a time advantage, but I don't know how long it's gonna be. She's running pretty fast, so it looks like it might be a short challenge. JESSIE: I've chosen beetroot as my core ingredient. Today, I'm going to cook pan-seared duck with beetroot three ways. I'm gonna have pickled beetroot, beetroot carpaccio and some beetroot cooked in its own juices to make a nice, jammy, roast beetroot flavour. Awesome. That looks done. My advantage today is actually a time advantage. I get an extra 30 minutes to cook than everybody else. This feels so, like, weird... (LAUGHS) ..having you all staring. SARA: You're doing a great job, Jessie. It feels like I've got a big spotlight on me in a dark room, and I'm feeling a little bit intimidated by the whole thing. But I feel really focused about the dish I'm going to cook and I think it's gonna be a good dish. JAMIE: 15 minutes have gone by, Jessie's well into her cook and we're still none the wiser. What is going on?! I'm, like, dying inside. Gee, it's gonna be a problem if it's only a 30-minute challenge, isn't it? What?! Uh... Really freaking out. I'm looking at her basket, trying to work out what ingredients are in there. She's not saying anything. My head's like, "What can you cook with radish? "What can you cook with beetroot? What can you cook with duck?" JAMIE: I hope it's beetroot. It'll be duck. Maybe the core ingredient's vinegar. ROSE: She's powering through, whatever she's making. It looks like she's got a stock going, like a sauce. JESSIE: I'm really wanting to make the most of this 30 minutes. So, the biggest thing I'm gonna focus on is getting the duck sauce nice and rich. I've never really put up a sauce that I'm 100% happy with, so I think using my time today to get my sauce right will just take my dish, I think, to another level. STEPHEN: Almost 30 minutes has gone and Jessie's cooking away. Time is massively important in the MasterChef kitchen. If she gets any more advantage than this, then we could all be in real trouble. Right, everybody. Listen up. Including you, Jessie. Something you need to know. Today, we're looking for the dish of the day, plus three others. The dish of the day wins the power apron. And all four of you go into an immunity challenge. Ooh! But... ..this is not a regular immunity challenge. This week... ..it's guaranteed immunity. Ohh... What? What?! One of you will win the pin. Penny dropping? STEPHEN: Yes. SARA: Yeah. How important is this challenge? Very. So important. Absolutely. STEPHEN: A guaranteed immunity pin. That is humungous in this competition. Having that pin is a game-changer. MATT: But if you win the pin, you don't just win the pin. You also take over the control of the power apron. That's like double power. You will be unbeatable with those two things in your control. But... ..you don't want to be in the bottom three today, because, quite frankly, if you are, you know where you're going. Yep. Pressure test. One of you goes home. No chance of picking up that apron. GEORGE: Well, we need to give you guys some rules. In today's invention test, you can choose your own core ingredient. OK. Oh. Anything you like, from the pantry. GEORGIA: Choosing your own core ingredient is amazing. This is the best invention test that ever was, ever. But you must showcase it in three different ways on the one dish. JAMIE: Guaranteed immunity pin and the power apron. Everybody's gonna be gunning for it. We're all gonna have to work very hard if we want to be in that top four. Jessie's had a 30-minute head start. You'll have 60 minutes. Your time starts... Oh, come on. Put 'em behind me. Now! Run! GARY: Oh, my goodness. This is crazy. (EXCITED CHATTER) Um... GEORGIA: It's like a stampede of elephants. Everyone's rushing, everyone's frantic. Oh, my God. Someone's gonna get a black eye. Whoo! Oh! SARA: Oh, my God! This is manic! It's like Gollum in Lord of the Rings. We just want that precious little gold apron. MATT: Seeing Jessie cook with duck for the last half an hour has kind of got duck into my head. I've got duck. I'm just trying to think of a way of using it three different ways. I don't really have a clear plan for this dish and I'm a little bit concerned about that. But I know I need to start working on this duck straightaway. Having come so close to winning the power apron this morning, I know that I've got a really good chance of potentially winning it in this cook now. So, I really need to push myself to put up another great dish. Wow, they were excited. I think it's a wonderful challenge. I mean, they get to pick a core ingredient that they're good at. So, we should get 13 great dishes, hey? You say that, but I think the challenge, as we know, whenever there's a really big prize up for grabs, it gets to you. That idea of a guaranteed pin to be fought out between the best four dishes... A lot of pressure. That, plus an apron. Yeah. No, I'm feeling optimistic today. 13 amazing dishes. Difficult to judge. Four amazing people going into that immunity challenge. Huge. JAMIE: Today, I'm making a quail roulade. It's quail leg mousse, which I'm gonna roll in the middle of the breast, and then I'm gonna use the quail bones to make a ginger sauce. Quail? Yep. But more importantly, how quickly did you get those wishbones out? You were like a little machine there. That was fantastic. Have you been...? You've been practising at home, obviously. Yeah, yeah, I've practised this dish. It's one of the dishes that I'm most happy with. So, you think you've got a genuine chance of being one of those top four dishes. Top four's good - chance to compete for immunity. But dish of the day... Even better. Yeah, I'd love that. Um... Oh, yeah, look, I mean, I think I've got a good chance. If I can pull this dish off... We love the way your technique's improving. We love the way your cooking's improving. This has to be the time you deliver. It's very tantalising, knowing that that immunity pin is there. It's gonna go off this week, and I really, really want it. Today, I'm gonna cook with fennel as my core ingredient. I'm gonna do a fennel sorbet. It's gonna be a dessert. So, a fennel sorbet. I just need to get the sorbet on as fast as possible. I'm using fennel in the dessert because I want to do something different and stand out to the judges. I'm thinking about doing roasted and candied fennel, fresh fennel, a fennel cream and a fennel syrup. I want to do more than three elements because I guess I really want to challenge myself. It's an invention test and if you don't show that inventiveness, then there's another thing that can put you in the bottom three. AMY: I've chosen duck as my core ingredient. Today, I'm going to do a duck-neck sausage, a duck crackling and a duck jus to go with it as well. And I'm gonna pair it with a cashew cream. The absolute crucial element in this dish is the crackling. It needs to be crunchy, but still that little bit fatty. If I can cook it perfectly, that's just going to make me hopefully stand out a bit more today. There's no doubt that great rewards spark great endeavour. 45 minutes to go! GARY: Come on. MATT: I'm cooking duck three ways - a pan-fried duck breast, duck-neck sausage and confit duck leg. I've got ideas for the duck in three different ways, but they're three different elements, and I don't have a really clear idea about how I'm tying all of these elements together. I'm really confused at the moment. Visualise the dish for me. Tell me how it's gonna look. Yeah, I... Maybe by explaining it, it'll help you clarify what you're doing. So, I've got the duck-neck sausage. I'm just gonna cut a couple of little rounds of that. Right. Only just one slice of the duck breast 'cause there's a lot of duck. Um... Where's the other bit of duck? 'Cause that's duck two ways. Yeah, in the oven. What's that? Uh, confit leg. Ooh. Confit LEG? Yeah. You reckon that's gonna cook in time? No. No. I really start to get nervous. I know that I've bitten off more than I can chew here and with time ticking, I don't know that I'm gonna be able to get three bits of duck onto the plate. If I can't figure out how to cook this duck leg, I'll have a real chance of being in the bottom three and going into a pressure test tomorrow. 1 Gary doesn't think I can cook this confit leg in time and there's real doubt now, in my mind, about whether I can get three bits of duck onto the plate. I need to do something with this duck leg. I decide that I'm going to shred it up and then confit some of the smaller pieces. I've never done this before, but I just hope that it works. For today's invention test, we can each pick our own core ingredient. But we need to showcase it in three different ways on our dishes. The favourite dish of the day will win the power apron, and whoever gets the top four dishes will be fighting for a guaranteed immunity pin. At this stage of the competition, to get guaranteed immunity is massive. It can really help propel you forward in the competition. It could potentially take you right through to finals week. Today, of all days, my dish didn't get tasted in the mystery box. This afternoon, I really want to make myself stand out again. I want a shot at the apron. Ehhhh! Aaaaaah! Aaaaah! Here, we've got you reacting the way I think you should be reacting with the weight of expectation on you. Tell me what you're making. Uh, my core ingredient is lemons. I'm doing a flourless lemon and zucchini cake with a yoghurt and lemon sorbet and a lemon and mint syrup. So, you're using zucchini... Yes. ..to give a lovely moisture to the cake. Yes, I've made it this way before. My parents absolutely love it. And they said, "If you get the chance on MasterChef, "you've gotta cook it for Matt, George and Gary." You were the most frustrated of anyone, not knowing what was going on. Yes. (LAUGHS) Yes? How do you feel now? I'm excited by this challenge. I know what I want to put up. I'm just hoping that I can do it in the time frame. We're hoping too. Thank you. This dish is definitely close to my heart. It has no dairy and no gluten. It suits a lot of people that might have intolerances, and it's really tasty. The first thing I need to do is to get that sorbet happening. I need to use a churner. I'm already nervous, using one, but I just know that I have to get it on as soon as possible. Don't want it messy. Work smart. GEORGE: Onions. STEPHEN: Onions. GARY: Onions. Love it. Love that. Love that. I love onions. And what's it with? A piece of beef. OK. You've got caramelised onions, have you? That's gonna be an onion puree, and then sweet-and-sour onions here, and then I'm gonna do either some crispy onions or some charred shallots. Yeah. Look, you know what? This is your type of cooking, obviously. Yeah. Beef and onions. Love it. I love it. But you've gotta nail it. Yeah. OK? Nail it. Yeah. 'Cause, really, you're here, and we want you to be here. Yeah. Yeah? Thank you, guys. This meat is top quality. All it needs is to be cooked perfectly. So, as long as I can nail this, I think I've got the makings of a good dish. GARY: Half an hour to win the power. Let's go! Come on! JOHN: What am I doing? Aah! Oh, no. I just got beetroot on the end of my nose. Is it red? No. Good. Hi. We're just making sure you're not wasting this advantage. No. I hope I'm not. (GARY CHUCKLES) I decided to spend a little bit more time on making my sauce really delicious. Normally, I kind of rush through that a little bit. What's the flavour of the sauce? Well, it's duck I really roasted off the bone, took it out. Obviously. And then I've got some star-anise in there, and cherries. Cherries would be a good idea. I think they'll be really nice. GEORGE: 30 minutes - a massive head start. You've got an opportunity to hopefully win that power apron again. Hey, that'd be good, wouldn't it? With a great dish. Double trouble. Alright. I feel like because I have such a big time advantage, the judges are going to be expecting my dish to be incredible. I did put a bit of extra love into the sauce, so I hope I've done enough. This must be your dream challenge. If the last round was Jessica's dream challenge, this must be your dream challenge. What - take one ingredient and just do it THREE ways? To you, this is heaven, isn't it? Oh, this is definitely heaven for me 'cause, um, I love chocolate. You know I love my chocolate, so... I'm gonna do chocolate three ways. One's gonna be with a raspberry ganache. It's gonna be tempered into a log for another element. And I'm gonna do chocolate soil. Right. So, inside's gonna be a raspberry gel, which is just from this one. Fantastic. And you crack it open and it should just ooze out with a raspberry sorbet. You are pushing yourself. You want that apron. I really do. You know, this dish, this could be the one. I hope so. I wish I had more time for this dish. That advantage would have been great. But I'm gonna push myself. I'm gonna push myself really hard. OK. SARA: Every week, I tell myself, "You've got to do better. "Stop being second-best and show them that you can fight "with the big boys in this competition." And every week, I just miss out - just miss out. So, today, I want to be at the top of the pack. Hello. So, this is cauliflower three ways. I'm doing it cut down the middle and roasted, raw, because I want to be...kind of resemble couscous, and braised. I'm pairing that with an apricot and an almond puree. And I've got some lamb that has sumac, cumin, coriander...cinnamon. Great. You want that power apron. Yeah, I want it. You don't even have to ask her, do you? It's not even about want. I think it's not even about the power apron. It's about stamping your authority... It's for myself. ..back into the competition, that you are the one to beat. Yeah, well, there's no-one more competitive than Sara. (LAUGHS) Don't say that. George and Gary are, like, egging me on and it's like coaches before an Olympic run or something. You're just, like, "Yeah! I want this apron! Come on!" GEORGE: 20 minutes left to win that power apron! And, trust me, you want it. Come on, guys. GARY: Ooh, yeah. Oh! Sorry, Billie! The stakes have never been higher in an invention test before. There's all this nervous energy running through my body. Cakes are in the oven, sorbet's happening, syrup is boiling down and I just really want to make sure that it's a good dish. I really, really want to be in the top four. How's this sorbet going? Alright? Yeah. Is it setting? It's not happening, is it? No. I look at the sorbet in the churner and it's still quite runny. Far out. Why isn't it setting? OK, I'm not sure. That's not gonna set in... No way. Oh, my God. 15 minutes to go and my sorbet's still nowhere near setting. I'm totally frustrated. I want that power apron more than anything, but if the sorbet doesn't set, I'm not going to have lemon three ways and I'm in the bottom three. There's no way I'm anywhere near the top four. 1 GEORGIA: Oh, my God. 15 minutes to go and my sorbet is still nowhere near setting. I'm totally frustrated. If the sorbet doesn't set, I'm not going to have lemon three ways. Ash, what do I do if the sorbet doesn't set in time? I've put some out and put it in the blast chiller and hand-churned it. And it goes quite quickly, but... OK. I decide to pull it out, put half into the blast chiller and leave half churning. Come on! I just hope that by the end of time, it's set. MATT: Boys, you've been to see Jessie. What I want to know - has she used that extra half-hour wisely? I think so because, I mean, her sauce looks wonderful. Yeah. I reckon what she's done, it's given her some calmness. Whereas everybody else is panicking, she's just kind of plodding through it - I like that. And I think she's in a good position. JESSIE: I'm really, really happy with the beetroot elements on my dish, and I think having the extra time has really helped bring out the flavour of the sauce. Mmm. Yum. This advantage today was definitely worth fighting for - the apron. And I definitely want to hold onto it. REYNOLD: I'm running out of time. This is ridiculous. I've still got a lot to do. I've got to assemble the log, so I've got to move really fast. Aah! Come on. It's a really tricky dish because if I melt the chocolate in my hand, it's not gonna work out. What's really important is to get the shape right. Oh, this is the most stressful cook I have ever done. This is insane. I've got no time here and I'm really stretching it. 10 minutes more and an apron could be yours. JUDGES: Come on! GARY: Come on. JAMIE: Today, I'm making a quail roulade with a quail and ginger sauce. My roulade is cooked perfectly. But I taste the sauce and it's very gingery. My only concern is that it's more gingery than it is quail-y. And I've only used the quail in two other ways, with a quail breast and mousse, and roulade. I'm feeling really stressed at this point. I'm really worried that I haven't met the brief and that could put me straight into the bottom three. Um, what am I doing? The sorbet in the churner looks like it's never going to set. It's still quite runny. Far out. I'm running out of time. Everything's riding on what's in the blast chiller. I'm hoping, with every ounce of my body, that it's going to set in time. GEORGE: Guys, five minutes. Get it on the plate. Come on. OK, OK, OK. (CHANTS) Get it on the plate. AMY: I really feel like I've nailed every element to this dish. The crackling is perfect. Maybe that golden apron is mine today. I just have to get everything on the plate. STEPHEN: I'm not happy with the onions. The only thing that can save me now is the beef. I want to put up a nice, big piece of meat, so I cut a big chunk off. Ohh! Stevie, Stevie, Stevie... It's way undercooked. And I'm like a rabbit in headlights. I just don't know what to do. The panic starts to set in. I hack away at this beef, trying to get a nice shape. But I now end up with two ghastly-looking chunks of raw meat. What have I done here? My beef is a disaster. At this moment in time, I just want the world to come and swallow me up. But I've got a big chance of being in the bottom three. GEORGE: 90 seconds! You've only got 90 seconds! Jessie! 90 seconds! GARY: Come on. And you had the head start. Come on. MATT: The confit duck leg's not looking great. But I don't have time to do anything else. I need to get it on the plate. My plating is terrible and there's three really disparate elements. There's nothing that ties everything together, and I'm running out of time. I'm in a lot of trouble right now. GEORGE: One minute, one minute, one minute! Come on, guys! If it's not on the plate, it doesn't get tasted. Let's go! GEORGIA: Sorry. I can't wait any longer. I've got to get the sorbet out. I'm really hoping that it's set. Oh, no! It looks terrible. Some of it's frozen, some of it's not, and by the way it looks, I actually think there's something wrong with my sorbet mix to start with. Oh, my God. It's just a disaster. I could potentially be in the bottom three today. GARY: Come on! Go! Move it! You have 10 seconds! JUDGES: 9, 8, 7, 6, 5, 4, 3, 2, 1... GARY: That's it! Well done. REYNOLD: I'm really proud of my dish today. I don't think I could have done any better. I've pushed myself and I've given it my all and it's looking really nice. It looks like a log. I have a dish. I have fennel...five ways, I think. So, I just hope that the flavours all go together and that the judges like it. Yeah, I've had a nightmare, um, this afternoon. Uh, the beef was undercooked, I've cut the beef really weirdly. By a mile, this is the worst dish I've cooked in this competition. I'm really embarrassed, not only with the dish, but just how I cooked. I could feel the pressure. I could feel the weight of that cook on my shoulders, and I buckled. Oh... Bugger! I forgot my crackle. I only have two...things. I...in the heat of the moment, forgot to add my third duck element to my dish. So... I'm absolutely gutted. The whole brief of the challenge was to showcase your main element in three ways and I've only showcased it in two ways. I would really love to have had a chance at the immunity pin, but, um, yeah, it doesn't look like that's gonna happen. I've made a silly mistake. For that mistake, I'm fairly certain that I'm in the bottom three today. 1 That was a great challenge. It is the invention test, after all, and we've seen lots of invention and lots of great food. But what we really want to know is... ..Jessie, you won the power apron this morning in the mystery box - are you gonna keep it? I hope so. Let's bring your dish up. (APPLAUSE) Ooh! I've done beetroot three ways, with pan-seared duck and a jus. I have to say, I think that looks fantastic. It looks fresh, interesting, pretty as a picture. Thank you. What is wonderful about this dish is that fruity glaze on the beetroot, and the freshness of those blackberries. It's a really lovely combination. The sauce is absolutely spectacular. Like, the balance, the acidity on it. And the flavour from the duck fat - beautiful! Oh, good. Like, it's really beautiful. I don't think I could make a sauce much better. I love it. I think you've used your time wisely. You've put up another great dish of food. Yay! Two in a row. You are the person to beat. Thank you. Thanks so much. (APPLAUSE) I'm really, really happy that the judges love my sauce so much. I definitely think that the advantage was worth it, so I really would like to hold onto the power apron. Next up, Matthew. MATTHEW: I'm feeling pretty gutted. I know the judges aren't going to be happy. All I'm worried about now is whether I've done enough to stay out of the bottom three and avoid a pressure test tomorrow. My dish today is duck-neck sausage, pan-fried duck breast and a confit duck leg with a plum sauce. Are you happy? No. Why? Oh, I just let the whole cook get away from me. I didn't really have a clear idea about what I was doing at the start. This, to me, is your plating slipping back to where you were when you entered the competition. Let's hope the cooking's more assured than the plating. There's some OK elements. The sauce isn't too bad. There's some gristly bits in the duck-neck sausage. And that duck confit... ..is like...you know, it's like... Pie filling. Yeah, it's no good at all, mate. Yep. You need to be realistic about what you can do in an hour. Yeah. Remember, one thing done perfectly can see you at the top of the pile. Yeah. Three things done badly... You know where you're going. Yep. Thanks, guys. (APPLAUSE) I know this dish is terrible and I know that unless someone else has done really badly, I'm in the bottom three and I'm going into a pressure test tomorrow. Next up, Sara. (CHEERING AND APPLAUSE) SARA: It's a spice-rubbed lamb loin with cauliflower three ways - charred, as a couscous, and braised in cinnamon and other aromatics. What I love about it - love the flavour. You've jammed tons of flavour in there. Everything goes together, you know, it's like a big orchestra. That combination of the almond, the tahini and the apricot - great. And the way you treated that cauliflower - you get three very different textures and very different flavours. Thanks, guys. (APPLAUSE) Up next, Ashleigh. ASHLEIGH: It is my take on strawberries, cream and scones. Congratulations on learning from the last mistake which was overloaded sugar. You've allowed the strawberry to speak of strawberry. Next up, Rose. ROSE: It is a beetroot and yoghurt relish with beetroot chips and pickled beetroot discs, with duck. That duck is, uh.... Is over, yeah? Oh, yeah. Damn it! Next up, John. JOHN: My interpretation of an apple crumble. As clever as it is, and as pretty as it is, what you're missing here is that butteriness, that toasty nuttiness that you get from apple crumble. Jessica. JESSICA: It's essentially cauliflower cheese. It tastes good, but I reckon it could taste better by concentrating each of the ingredients. Thank you! Stephen. (APPLAUSE) Uh, it's roast beef with onion three ways. So, there's onion puree, charred onions and sweet and sour onions. I'm assuming you're not happy with this dish. Um, I'm devastated about this dish. I'm really embarrassed about it, to be honest. Uh, I think I need to go home and iron my blacks. How'd you cut the beef - through the grain? Oh, like an animal. Not against the grain? You just cut it...cut a chunk. But you actually put the gristliest bit on the plate. Yeah, I just... Like, look at this, look. I know. All the way through. Like, that whole chunk is just gristle. Bad. The only thing that would save you from wearing black is if all of that tasted like heaven. And it doesn't. Cheers, lads. Uh, I'm really embarrassed. I know it's a bottom-three dish. I'm mentally preparing for this pressure test. Next up, Georgia. GEORGIA: My sorbet didn't work, so everything is riding on that cake and syrup, and I just hope that they love it. I've made a flourless lemon and zucchini cake with a lemon-yoghurt sorbet and a lemon and mint syrup. So, this is gluten-free, this cake? It's gluten-free and dairy-free, the cake. It's just got a beautiful texture. It's very soft. It's very light. I love the idea. But you put zucchini in it too. I've got my greens. Chocked up. I like it. The cake is smashing, but the problem is the sorbet. Yep. This is the story of this kitchen. You know, we want to make sorbets and ice-creams, but we're just not getting it right. No. Thanks. The sorbet let my dish down. But I'm so relieved they absolutely loved the cake and the syrup. I don't think I'm in the top four but I'm really hoping I've avoided the bottom three. Next up, Billie. (APPLAUSE) Fennel sorbet with fennel cream and roasted and fresh fennel. You've brought us a plate of fennel expressed in a way that's unusual and different and modern and as exciting as Jessie's dessert was earlier on today, I love it. I really love it. Yeah. Love it. I'm proud. I'm proud. I stand here with so much pride, because you're putting up food that's interesting, that's creative, that's pushing the boundaries, all in an hour?! And you're an amateur cook! Well done, Billie. OK. I'm stoked. I'm so glad they like it. I'd like to have the chance to wear the power apron. Next up is Amy. AMY: I'm really devastated at the simple mistake that I've done today. I really feel like I've nailed every element to this dish, and by not putting the crackling on the plate, I've thrown it all away. Oh, so many tears... (LAUGHS) ..after that challenge. So, what mistakes do you think you made? Oh, I just left the crackling off the plate. OK. I'm just frustrated because I was really happy with...yeah, everything, but... Aagh! I'm just really kicking myself. By this mistake, I've definitely put myself in the bottom three today. 1 Oh, so many tears after that challenge. So, what mistakes do you think you made? Oh, I just left the crackling off the plate. OK. I'm just frustrated, because I was really happy with...yeah, everything, but... Tell us what the dish is first. OK, so, I've made a duck-neck sausage with a cashew cream and a duck jus. OK, so the crackling was the third element. The third element. Yes. Alright. I actually really like the duck-neck sausage. I think there's some great flavour in there. So, I think there's some big positives about the dish. The sausage has got a beautiful colour around the outside and the flavour is great. But you've missed one element, so that automatically puts you down the bottom of the heap. And now we have to work out whether one good element is better than three bad elements. Thank you. (APPLAUSE) Jamie, your turn. I'm pretty happy with my dish. My only concern is the sauce. It's more gingery than it is quail-y and I'm really worried that I haven't met the brief. Quail ballotine with a filling of quail mousse and a quail and ginger sauce. I like the...I like the little quail sausage. I like it. And it's cooked beautifully - it's pink in the middle, so you've done a great job there. And I think the ginger sauce... is good You know, it's certainly ginger - it's unmistakable. But I certainly don't think it's quail sauce. I think you're really stretching the boundaries there. You're on the start of something really special here. I'm not counting the sauce either. OK. Alright. Thank you. It's definitely a worry that I haven't met the brief in their eyes. Um, I'm in trouble. Right. Next up is Reynold. (APPLAUSE) STEPHEN: Good luck, Reynold. Hey! Look at that! MATT: I love that. It looks interesting but weird. (OTHERS LAUGH) So, it's...I've done the chocolate three ways. It's a chocolate log with a raspberry liquid centre, chocolate-raspberry ganache and chocolate soil. Ooh. So, is there something in the middle? Do we...? Yeah, just crack it open. Ooh. It is crackable too, isn't it? Oh, yeah! Oh, yeah! Look at that! Oh! Fun. Ha! (LAUGHS) That looks great. Doesn't it look good? (GARY LAUGHS) This is unbelievable. MATT: Yeah. Really good. And in terms of interpreting the challenge, three ways, three stairways to heaven... Yeah. ..three chocolate stairways to heaven. Absolutely. I'm just smiling because it's one of those little moments, isn't it? When you smack that thing in half and it oozes that lovely red centre. Really gorgeous. You're an amateur cook. You're putting up food that is as spectacular, and as restaurant-quality as this, you could be in the running for the power apron... ..and that guaranteed immunity pin. Thanks, guys. (CHEERING AND APPLAUSE) I'm really stoked. I'm really surprised. I haven't had this good feedback in a really long time. Oh, my God. They finished it. GEORGE: Well, so much on the line today. Power apron, guaranteed immunity. A lot of incentive to perform. We told you that four of you were gonna compete for that guaranteed immunity pin. If I call your name, you're one of the four - please step forward. Reynold. (APPLAUSE) Reynold, great desserts make us feel like excited children. That's exactly how we felt when we crashed open your chocolate log and that raspberry oozed out. Well done. Thank you. Billie. (APPLAUSE) Billie, you gave us fennel flavour-plus and loads of texture. Great dish - modern and sophisticated. Well done. Thank you. Sara... No way. Way. (APPLAUSE) Are you serious? Oh, my God. No. Sara, great expressions of cauliflower. You gave us texture, you gave us flavour, you gave us an awful lot of everything. (SARA LAUGHS) But it worked. Oh, my gosh. Well done. Thank you so much. And the last person competing for that guaranteed immunity pin... ..is Jessie. (APPLAUSE) Yay. Yoo! Jessie, to steal a phrase from the illustrious Mr Mehigan, that was a duck sauce that could knock your socks off. (CHUCKLES) And that combination of beetroot and blackberries - inspired. Well done. Thank you. All of your dishes were worthy of the apron. But only one of you can wear it tomorrow. The dish of the day, and the winner of the power apron, is... ..Reynold. (CHEERING AND APPLAUSE) JESSIE: Well done. I should... Congratulations. GEORGE: Yeah. Swap 'em over. I'm not wearing that one. It's dirty. (LAUGHTER) REYNOLD: I didn't win the mystery box, but, uh, I've won the power apron for the invention test. I'm pretty...pretty stoked and pretty proud. Reynold, gold looks good on you. Thank you. The question is can you get another bit of bling just to go with that apron? When there is good news, inevitably, there's a little bad news. And you knew, from the start of the day, that not only were we looking for the top four dishes, but who produced the three worst dishes. And for those people, there's the pressure test. If I call your name, please step forward. Matthew. Stephen. Now, there are two contenders for the last place in the pressure test. And they are... ..Jamie... ..and Amy. In this challenge, what we asked for was a core ingredient expressed beautifully in three ways. Jamie and Amy... ..you both failed to do that. What you did do was both give us one great element. Jamie, that ballotine - pink, beautiful. Amy, that duck sausage - textural, delicious. But it comes down to our three judging criteria. Use of the core ingredient, inventiveness and, of course, as always, which dish... ..we'd like to go back for. And without a doubt... ..Amy, it was yours. Oh, my God... You're safe. MATTHEW: Well done, Ames. JAMIE: Well done, Amy. Stephen, Jamie, Matthew... ..you are into tomorrow's pressure test. Reynold, you have the power apron and a massive advantage in the guaranteed immunity challenge. But... ..with great power comes great responsibility. You also have the power... ..in tomorrow's pressure test. What?! (CONTESTANTS EXCLAIM) You'll find out what that power is tomorrow. Goodnight, guys. GARY: Thanks, guys. See you. CONTESTANTS: Goodnight, George. GARY: And well done today. Good job. MATTHEW: I started the day on a high. I was inches away from winning that power apron. To go from such a high to such a low, it's hard to deal with. But I need to put that aside, come back tomorrow in a good frame of mind to make sure that I can stay in this competition. ANNOUNCER: Next time, it's an elimination pressure test... Time to fire up now. ..with a wicked twist. Today, you're on your own. I am really nervous. No guest chef... Go, go, go! ..no recipe... Not quite right, is it? ..no excuses. Where's the magic? They need to give the humble roast... Come on! STEPHEN: I'm running out of time. ..a MasterChef makeover. Beautiful plate of food. Roast chicken you can eat with a spoon The cook who falls short will be going home.