5 ANNOUNCER: Previously on MasterChef Australia... You got it! Come on! ..Theresa, Miles and Nidhi gave their all in the elimination. Get something on the plate! But for Nidhi... GARY: That's really undercooked. ..an emotional farewell. The experience is something which I'll be cherishing for the whole of my life. Tonight, an international superstar descends on the MasterChef kitchen. The one and only domestic goddess, Nigella Lawson! It's honestly probably the best day of my life. I just can feel I'm gonna have a fantastic time. Contestants... Mm... I'm a little starstruck. ..and judges... Somebody's having a moment. ..will be excited beyond words. Terror in the eyes. They'll push to impress... I like a man in a flower T-shirt. ..and deliver the most decadent dishes... And I'm wearing something stretchy - I can eat a lot. ..we've seen so far. Absolutely heavenly. Fantastic. That is my type of food. And one dish will have Nigella desperate for more. I'm taking it. I'm going back for another one! I'm the guest. # Burning up # in my heart # like a flame, # like the brightest 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 the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # Captions were made possible with funding from NZ On Air. Able 2016 Oh... Here we go, hey? Let's do this. Excited? Yeah, I'm excited! HEATHER: It's a brand-new week and George has said something huge is happening. So, it's an exciting time to be in the MasterChef kitchen. Today's gonna be mental. It's gonna be huge! MILES: We walk into the kitchen and the judges have a little bit more bounce in their step and they look a bit sharper than normal, so...could be in for a surprise. Come on, guys! Hustle! Hustle! Come on! Yeah! Love it! Welcome back to the MasterChef kitchen. It's electric in here! Can you feel it? Yep. (CHUCKLES) It's gonna be an amazing week, and all I need to know is... are you excited? ALL: Yes! Good stuff. You should be, because this is no ordinary week. I wonder what's in store. Now, when little mystery boxes are at mystery box school and they're sitting around the playground, they dream of making it to the MasterChef kitchen. But they dream, above all... ..of being THIS mystery box today. Because never before have we had such a hero of mine fill a mystery box. Every ingredient has been personally chosen by one of the greats of the cooking world - someone who believes that enjoying food is a way of celebrating life, someone who believes that a kitchen is not just a room... ..but a flavour palace of sensual delights. (LAUGHTER) Please welcome... ..the queen of home cooking around the world... ..the one and only domestic goddess - Nigella Lawson! (ALL CHEER) Pfff! Everybody's heads just explode. Nigella Lawson. MIMI: It's so amazing to see her in real life. It's like watching an angel walk through the room. It's honestly probably the best day of my life so far. Thank you so much! JIMMY: I am just so excited to have Nigella taste my food. I mean, I'm gonna do everything I can to make sure she does that. Do you know how excited they are? My goodness! Oh, it was the most fantastic welcome. I mean, thank you. I just can feel I'm gonna have a fantastic time. So, I'm thanking you in advance. (CHUCKLES) My heart's beating so fast. I think you can tell by the reaction how delighted our contestants are to have you here in the kitchen. What do you want to see from our amateur cooks? Well, it's not about what I want to SEE - it's what I want to taste. I want flavours that are bold but not tricksy. I want food that is made to give pleasure, not to impress. And I want to feel that so much thought and love has gone into the flavour and the textures. It's about balance. And I just want to be made happy when I eat your food. Aww. I think we'd be happy with that too, boys, wouldn't we? Yeah, I'll be happy with that. Yeah, pretty happy with that. It's incredibly exciting, having Nigella here for this mystery box, but the really good news is... ..she's here for the whole week. Having Nigella here the whole week is bliss. For a home cook, she's everything you kind of want to be, and I just can't wait to learn as much as I can. And I'm wearing something stretchy - I can eat a lot. Well, it's gonna be a great week, but it kicks off with a mystery box full of ingredients that Nigella's picked. Are you ready to find out what they are? Yes. Yes, George. CHARLIE: I'm automatically thinking this is gonna be something you can make a really decadent dish out of, and I think that really suits me to a tee. OK, everyone, you can lift your lids now. Whoo! Jeez. Ohh! GEORGE: Some beautiful ingredients there. NIGELLA: Wonderful. Some butternut pumpkin, chestnuts, chicken thighs. I love a crisp skin, you know? Even when it's cooked without the meat, fried like chicken crackling. Ooh, yum. Some pipis, from South Australia. Delicious. Fresh ginger. For me, I love that. It gives that incredible warmth. And pancetta. Some feta, for your... Oh, thank you. (CHUCKLES) And I've got some cumin - just one of my favourite spices, if not my favourite spice. There's sweet, there's salty, there's heat and there's warmth. Everything here - I could live off this for a very long time and be very happy. And, really, these ingredients, I feel it'll be impossible to...eat badly. No excuses, really. No. Delicious food. I'm getting hungry. (LAUGHS) So, you're all thinking, thinking hard - "What am I gonna cook for Nigella?" The pressure is on. You have 60 minutes to cook one delicious dish using at least one of those ingredients. You have your usual staples underneath the bench. What you need to know is we're only tasting the five best dishes of the day. So, if you want Nigella to taste your food, you need to be at the top of the pack. And don't forget - the winner of this challenge gets the advantage in the next challenge, the invention test. So, you want to win. Yep. Nigella, do you want to do the honours? Kick them off? I do. I feel as nervous as you do. (CHUCKLES) So, your time starts now. Whoo! Well, Nigella, you've chosen this amazing mystery box. There's so much there. There's so much. I think the challenge is gonna be the versatility. Interestingly, unlike most of the mystery boxes, there's always one ingredient that doesn't quite work together, whereas all these ingredients, I reckon... You could. ..you know, it works. I hope we're gonna see some interesting stuff. You want to see them playing with those sweet, salty flavours as well as the creamy and the crunchy. You've inspired so many of our amateurs to reach for the stars. We know that someone will make it. And that means a great tasting... I want everyone to make it! Yeah, but you can only pick five! You can only pick five. I'm sorry - only five. I know, I know, I know. I love Nigella so much. I'm so excited. 13-year-olds at a Justin Bieber concert have nothing on what I have today for Nigella. I'm a little starstruck. She's definitely one of the reasons why I'm here today and why I love cooking. Mimi, welcome to meeting one of your heroes. Hi, Nigella. Nice to meet you. Hello. Nice to meet you. How excited are you, Mimi, to be cooking for Nigella? I'm so excited, I'm a bit shaky. (LAUGHS) Oh, don't be shaky. What are you making there? I've always said that if I ever got to cook for you, I'd make a layer cake. I don't know why. So, I've decided to make a pumpkin sponge with cumin ice-cream in the centre. That sounds really delicious. Is everything going well? Yes. I have a bit to do, so... OK. ..just trying to get everything done. It's a treat for me! (LAUGHS) I don't think as much as me. It really is. I look forward to that. (LAUGHS) Don't let the nerves get to you, Mim. No, I won't. So, a layer cake - typically, you would put some sort of cream or frosting or jam in the middle. But today, I'm going to put an ice-cream in there. 60 minutes is not a lot of time for this cake to be cooked and then cooled. I can't put hot cake with cold ice-cream - it's just gonna melt into mush. So, hopefully, my cake will be in the oven in the next five minutes, so it has time to cool down a bit. I'm doing a pumpkin, cumin and chestnut mille-feuille. A mille-feuille is basically a French vanilla slice. It's layers of puff pastry with cream in the middle. For a mille-feuille to be a mille-feuille, the pastry needs to have a lot of layers and it needs to be super-flaky. To get the flakiness, you need to fold your pastry with butter in the middle, so that when you cook it, that butter melts and creates those little air pockets. I really need to get moving on my pastry. If it's not perfect, my whole dish won't work. Puff pastry's probably one of the hardest pastries to make in 60 minutes, but I'm just gonna push as hard as I can. HEATHER: I'm feeling really confident with Nigella's mystery box. I've learnt so much from her cookbooks and I can't wait to show her a few techniques. I'm making a pumpkin filo stack today. Filo is pretty quick to make - it's just one layer of pastry. The trick is getting it really thin. Oh, my goodness. You're... Doing filo. Hello. Hello. ..doing your own filo. I love it. Yes, I am. That's great. You're meant to be able to read the newspaper through a sheet of filo, aren't you? I reckon I can see your fingerprints through there. (LAUGHS) I'm really impressed. I'm doing, um, like, an open filo pumpkin pie. So, I've got a layer of roasted pumpkin, a layer of mashed pumpkin, the filo in between. Yeah? You've got a wee bit to do! I know. (LAUGHS) But I really hope you pull it off. Good luck, then. Thank you, Nigella. I'll be pushing it, but I want to challenge myself, and I really want to nail it. Nigella has to taste my dish today. It's not an option - she has to. And I'm gonna cook my heart out and really get there. Nigella is here. If that doesn't inspire you, nothing will. 45 minutes to go, 15 down. (JUDGES CLAP) GARY: Come on. Hello, Matt. Hello. Those look beautiful. Good. I like a man in a flower T-shirt. MILES: Cooking in front of Nigella - that's the inspiration today. She's a magnificent lady. A big fan. Hi, Harry. Just breathe. Just breathe, alright? Just breathe. Uh... Just breathe. Come on. You just need to breathe. Hello. (NERVOUSLY) Hello. It's so weird to hear your voice in real life. Like, my mum literally bought a TV just to watch all of your series. Oh, that so nice. She has everything. Send my best to your mum. I will. (CHUCKLES) JIMMY: She is a domestic goddess, and right now, my goal is to just cook good, simple food today. (MUTTERS INDISTINCTLY) Today I'm going to make cumin and ginger chicken and a pumpkin and chestnut puree. The process for the chicken is I want the crispy skin, 'cause I know Nigella likes crispy skins. I hope this works! I've put the skin down onto the hot pan for about three or four minutes, before I pop that into the oven. It smells beautiful. To give my dish a lovely warmth, I'm also gonna hero the ginger. I'm gonna try and fry up some of my ginger, just to see how that looks. NIGELLA: Yeah. I think it's gonna add something quite special to this dish. (LAUGHS) (GASPS) Oh! Are you OK? (LAUGHS) Sorry, Jimmy. That's alright. It would be a great thrill to have my dish tasted today. I haven't been tasted in a mystery box yet, and it would be really nice to poke my head above water and get noticed today. Hey, Elena. How are you? Hello. I'm well. GARY: So, what are you doing? I'm doing a pumpkin parfait, a pancetta crumb, a cumin tuile. So, is this a sweet-salty dessert? Yeah. Yeah. Yeah, great. But I just wanted to do something a bit different with it. Well, I think the challenge maybe for you is to also incorporate some of these elements in a pretty sense, as well. Yes. I need to plate well. Presentation is always important, and it's definitely an area that I'm trying to focus on. Good morning, Year 11. CLASS: Good morning, Ms Duggan! I'm a high school visual arts teacher. Still drawing? Black and white? Yep. I love to create, and I love to draw and I love to paint, and creativity has always been a part of me and my life. I think I'm creative in everything that I do, including cooking. Part of what I enjoy doing as a teacher is mentoring young people, so my food dream is to have my own property where I can inspire them to grow their own produce, to create dishes, to share those dishes with other people. Today I'm hoping to form a tower. I start preparing my cumin tuile. I need to get this tuile right, because I want to roll it and get a nice sculptural shape with it. It's gonna add a little bit of height and drama to the dish, and I'm hoping it'll get Nigella's attention. ZOE: Time's ticking. I wanted my pastry done in the first 10 minutes, but I'm still rolling it out. Agh! What kind of pastry are you making? A rough puff. Rough puff? Yep. Wow. In an hour. The secret of your rough puff? What's the secret of your rough puff? It really needs to rest. It should have been in the fridge by now. Yeah. Yes. Are you really gonna be doing that in an hour? I'm actually lost for words. You're nervous now. Is a 60-minute challenge the right challenge to do a rough puff in? Probably not. Not much time. Not much time. Good luck. I'm freaking out. Maybe I bit off a bit more than I could chew. If it's not cooked in time, I don't have a dish. 5 ZOE: 20 minutes down and I still haven't got this puff pastry in the oven. The longer it takes, the less likely I am to get it on the plate. So, I'm just moving as quickly as I can. It's getting a big smoky. Are you cooking the pumpkin... In the fat. ..in the fat? Good, like to hear that. You can serve it on the bone, can't you? What's that? Chicken? Chicken, yeah. Then it'll be moist. Well, you'll get that flavour too. Yeah. I love Nigella's style of cooking. It's big, bold flavours and I know, today, if I'm gonna impress her, I need to push everything right to the edge and cram as much flavour in there as I can. I'm doing crispy chicken with a cumin and pumpkin puree. I actually want to hero the puree. I want it to have a really big, bold flavour, so I'm gonna roast the pumpkin with the cumin and take it really far to really bring out the sweetness. I also want to play on textures, so I'm making just a nice, little, crumbly crumb. What's in there? Dried-out chestnuts and pancetta. See how we go. I'm really comfortable with the ideas that I've got. I think that it could work out well for me today. MIMI: Yum! The semifreddo for my layer cake is looking really good and my cake's ready to go in the oven. But it usually takes about 25 minutes, and I am very nervous that it's not gonna cook in time. Ooh. GARY: So, you're baking a cake? Yep. Cake's still in the oven? Yep. The cake's not cooked until it's cool. Yep. So, you're really pushing the envelope here, aren't you? I am. So, are you gonna put ice-cream into a warm cake? No. Yes. OK. Let's hope not. 'Cause otherwise, it's not gonna be a pumpkin layer cake. I am very stressed right now. I don't think I've ever been so stressed. This pumpkin cake has to cook in time because if I just have a semifreddo and the pumpkin wafer on my plate, Nigella will not want to taste it. GARY: The goal is simple - make us a delicious dish that makes Nigella and, of course, us, smile. Yes, Chef. 30 minutes down! 30 to go. Come on! GEORGE: Come on! This is exciting, actually, now. It's exciting. MATT: Oh, man! HEATHER: Bacon on the second layer. Today, I'm using filo pastry to do an open filo pumpkin pie. I've got the filo in the oven. Now I've got to move on to my pumpkin. (WHISPERS) OK, so... I need to make sure there's as much flavour in that pumpkin as possible. In between the crispy filo sheets, it's really all I've got. Cream and... Pumpkin can be really sweet. So, I've got some cumin, I've got some salty feta and some pancetta all into my mash, to get that smoky, salty flavour. That's so good! It tastes amazing. The creaminess of the pumpkin and the crunch of the filo should give this really nice texture that I'm hoping will impress Nigella. Now it all depends on that filo pastry. If it's not crispy and golden, I won't be able to stack my layers and my dish won't have the crunch it needs. Just waiting for it to brown a little bit. And it's gonna be right down the line for plate-up. ZOE: Ah! Oh, my God... It's getting to the interesting bit, now, isn't it? 25 minutes to go. Yeah, I know. How's your pastry? Good idea to start... Still a good idea? Um... Uhhhh... Ah! I'm pushing myself, so that's what I... ..that's what I want to do. Finally, I'm ready to get this puff pastry in the oven. I know I'm running really late, but, fingers crossed, it's gonna work. ELENA: Praline goes in the fridge to set, right? It can. Oh, good. What have we got, mate? OK, everyone, you've got 15 minutes to go MATT PRESTON: 15 minutes! Aaagh! Terror in the eyes. JIMMY: I check on my chicken skin. Please, work! I know that Nigella loves crispy chicken skin, so that has to be absolutely perfect. It's crispy, but I'm not sure if it's going to be crispy enough. I've got to make it crispier. I'm thinking about whether to pop the chicken skin back onto the pan to crisp it up a little bit more. But I've decided not to do that 'cause it's a little bit risky that I could burn the chicken skin. So, I get straight on to crisping up that ginger instead. I cut my ginger into very fine slivers. I pop that into hot oil. I like that. I am just so happy with how they've turned out. The crispy ginger's gonna give amazing texture to my dish. ELENA: Today, I'm making a pumpkin parfait with a cumin tuile. The tuile is going to be a nice, little sculptural element, so I really need to make sure that I get that shape right. Ooh! I am struggling. They are a bit temperamental when rolling them because they cool quickly. Once I see it curl out, I realise that I could actually put the parfait inside the tuile. So, I start rolling it around the cylindrical parfait mould. Ha! And it's perfect. It looks exactly how I want it to look. Now I just need to focus on plating and I'm hoping it all ties together. It would be really nice to move forward in the competition rather than sitting in the middle. GEORGE: Are you panicking? Oh... That's a question! Yes! Five minutes to go! Come on! GARY: I am! Come on! Move! NIGELLA: I'm panicking. BRETT: Go for your life. Yum, yum. I'm tasting the pumpkin puree and I'm getting a big hit of cumin, which is awesome - that's exactly what I wanted to give a nice, big, bold, punchy flavour to this dish. MILES: Looks good, man. HEATHER: It's going brown. I check my filo. It's nice and crisp and golden. I've got all my elements there and I start to stack. Filo, pumpkin, filo, pumpkin mash, filo, sprinkle of bacon and then beautiful ginger syrup dripping around. I'm so happy with the balance of flavours and textures. I'm really hoping it will impress Nigella today. ZOE: All my elements are ready and I'm just waiting on this puff pastry. I can't wait anymore. I take it out of the oven and I really need the pastry to just flake, like a mille-feuille should. Oh, no! It doesn't. The pastry's turned out flat instead of being nice and airy. I'm just gutted, but I have no choice. I have to plate this up. I know the flavours work well, so I'm really hoping that's enough to get my dish tasted. The first challenge of the biggest week of your lives! And only three minutes to go! Three minutes! GEORGE: Come on! Oh... Running. Aaagh! Far out. Ahh! Hot, hot, hot. You right, buddy? Yep. MIMI: I take my cake out of the oven. I frantically try and get it unmoulded. Ahh! It's cooked well, but I'm so worried that my cake is gonna melt my ice-cream. Ah! I should have done this... MATT PRESTON: Finishing touches! GARY: Come on! Hurry up. A bit frantic but it's...it's wonderful. The crispy ginger's gonna give some beautiful warmth to my dish. And it looks quite nice. I'm loving it. CHARLIE: I'm really happy with the chicken. I've got my nice, little pancetta and chestnut crumb and my puree is gonna sing through and tie the whole dish together. ELENA: I've got the parfait and the tuile sculpture ready to go and I want to put the cubed pumpkin all around that, the crumble and the bacon bits. I'm really pleased with the presentation of this dish and I hope that it works all nicely together. Mmm. Yum. 30 seconds! You've got 30 seconds! Come on! MIMI: I've never been so stressed in my life. I have three chunks of pumpkin cake on my plate and I'm trying to get this semifreddo on, but it's melting in my hands. Aaah! I have no time to fix this. I put the semifreddo in between two pumpkin wafers so it doesn't melt with the hot cake, but it just looks like a big mess. I'm so disappointed. That is definitely not enough to get tasted by Nigella. 10 seconds to go! JUDGES: Nine, eight, seven, six, five, four, three, two, one... GARY: That's it! Your time's up! MATT PRESTON: Well done. Great job. ELENA: That was hectic. Well done. Looks good. HEATHER: (LAUGHS) That was so much fun. Oh, my gosh! That was crazy! Aaagh! (LAUGHS AND SCREAMS) It's so disappointing to not be able to plate a layer cake for Nigella. She's a massive hero of mine and to have something so clear in my head that she loved and then to not follow through is just a bit deflating. I think I've just blown all chances of getting this dish tasted. 5 We wouldn't, in all honesty, expect anything but an absolutely brilliant and fully energised cook. And that's what it was! Nigella put together a beautiful mystery box full of ingredients that, let's face it, all went together. So, we've picked our five top dishes. First one up to the bench is... ..Heather. (CHEERING AND APPLAUSE) I really hoped that this would happen today. It is food from the heart and someone that I would love to impress, so, it's a big deal. MATT: Menu description. It's an: MATT: Wow. NIGELLA: That looks glorious, doesn't it? MATT: Yeah, it looks amazing. I can't wait for Nigella to try it. I've learnt a lot from your cookbooks, so, yeah, it's a real privilege. A rather big mouthful, but never mind. It never stopped me before. Is that your bit? MATT: Yeah. (GARY LAUGHS) GARY: Gee. GEORGE: Do you love it? You can tell? I think the contrast of textures is fantastic. But more than that, I love the flavours. The smokiness and subtlety means that you keep wanting to go back in for more. This is something that creates joy. Perfect. MATT: It was a highlight for me, of the stuff we've eaten on the show this year. I love the creaminess of the puree, crunch of the filo. It's a delicious dish. GARY: You know, there are moments in the competition, which we all love, where a contestant puts up a surprising and delicious dish - an unexpected dish - and we all kind of shake our hands and go, "Yeah, fantastic. That's what this show's all about." And that's exactly what you've done there. Well done. GEORGE: Well done, Heather. (CHEERING AND APPLAUSE) HEATHER: My heart's beating so fast. I'm super-proud of myself. This is why I'm here and this is the level I want to be at. Well done. Next up... ..Jimmy. (LAUGHS) (CHEERING AND APPLAUSE) HEATHER: Go, Jimmy. Nigella Lawson is going to be tasting my food. (IMITATES SCOTTISH ACCENT) My food is gonna be in her belly! Oh, my goodness! (LAUGHS) Always ready to eat. Jimmy, you happy? I'm really happy! You should be too. So, what's the dish? The dish is, uh: And I've got puree of pumpkin and chestnuts. Good stuff. I'm loving that sort of burnt hay of the ginger. I'd love to see more of the crispy, golden skin, 'cause I know that's one of the things that Nigella's a big fan of. But, hopefully, it's under that crispy ginger on the top. Right. May I, gentlemen? GARY: Yeah, go. Please. Mmm. I can't believe it! (MOUTHS WORDS) Talk amongst yourselves. No, we're just... I'm just eating. Jimmy and I are just having a moment, being this close to you eating. NIGELLA: I think... You know what Matt said earlier about the chicken skin? It would have been great to have that because there's that thing of crunch. I actually think the ginger could have come up even more. But I don't know whether that's because the pancetta is so... ..incisive in its salinity. Mm. Does that mean it's kind of strong and salty? Yeah. Mm. You got it. (GARY LAUGHS) But I think it's got rather a laid-back sort of warmth that I like. Look, I think it's delicious. I love the cumin, I love the chestnuts and I love the fact that even though the chicken skin's not crispy, I think at least it's golden-brown, you get a nice hit of ginger, and it's delicious, let's be honest. Well done, Jimmy. GEORGE: Well done, Jimmy. NIGELLA: Thank you. (APPLAUSE) (JIMMY LAUGHS) The judges love it and I'm happy. Oh, I love you, Jimmy. Love you too, Theresa. Next dish... ..Elena. (CHEERING AND APPLAUSE) This is my first time in the top five, which is a huge thrill. I'm kind of sick of being... sitting in the middle, there. And it's nice to get a little bit of a confidence boost. GEORGE: Elena, what have you cooked? It's a: You alright? Yeah, I'm freaking out a little bit. Why? Oh, because it's the first time that I've been tasted and...Nigella and it's all very exciting. I quite like the fact that it isn't too symmetrical. Mm. And the colours are beautiful. May I go in? Yeah, go for it. Sorry, I am dismantling a bit but otherwise, we won't be able to get into the ice-cream. I'm making a big mess of it. Sorry. It's OK. You're allowed to. You can do what you like with it. Well, I love... I LOVE these cumin tuile. For me, the problem with this dish is it's...it's how you eat something. You know, modern dishes are all great when they're deconstructed, but when we eat, what we want to do is put our spoon in and eat. You take a spoonful, it's all in one spoonful. You get a bit of everything. You get all that joy of the saltiness and the sweetness in one mouthful. Yep. So, that, for me, is what's missing from the dish. But the flavours are good. Yep. Delicious...really delicious flavour and that's what counts. Well done for getting tasted in your first mystery box. Thank you. Good stuff. GEORGE: Well done, Elena. Thank you. This isn't a perfect dish, but I'm thrilled to be in the top five. (APPLAUSE) Next up... ..is Zoe. (CHEERING AND APPLAUSE) I know I haven't been able to create a classic mille-feuille today, but I'm just hoping the judges will still love the flavours. I've made a: It's slightly difficult that you had to stick to calling it a mille-feuille, 'cause it isn't a mille-feuille, you know, which means 'a thousand leaves'. Yep. But, actually, it's kind of a successful failure, which is that it's not mille-feuille, but what's happened, I think, is that those sheets of pastry taste like caramelised butter cookies. There really is something just so good about those flavours and if you think of it as biscuit, then it's fantastic. GARY: Yeah. GEORGE: Great job, Zoe. Thank you. Thank you. ZOE: I'm still happy with the successful failure. There are things that I need to work on, but the feedback is awesome. Next up... ..Charlie. (CHEERING AND APPLAUSE) I've done a crispy-skin chicken with a cumin and feta pumpkin puree, chestnut and pancetta crumb and just some fried ginger on top. Would you like to do the honours? Beautiful. Alright, I'm gonna take a bit of everything and I'm gonna take a bit of this bacon and chestnut confetti. Ooh, I like that. MATT: That's a good word. Write that one down, George. I need to write that one down. Confetti. Crumbs are dead. You just ate with your knife. I know. I do it all the time. MATT: Thank you. He does it the whole time. Thank you, Nigella. He eats on his knife. It's a disgrace. Stop it, George. No! Oh, yeah. Mmm. Mmm. That's really good. Absolutely delicious! It's really interesting, when I compare it to Jimmy's dish. In Jimmy's, loved the cumin, loved the caramelisation on the chicken. But now I've tasted that, you have just... you've turned up the volume. You've just gone, "Let's max it out!" Full volume on the cumin. That lovely sweetness in the pumpkin, that's what I'm talking about! Thanks, Gary. The flavour you've got in that puree is fabulous. Thank you. That is my type of food. Yeah. Thank you so much. Thanks, guys. (APPLAUSE) Yeah! I just can't wipe the smile off my face. Moments like this fill you with confidence and I'm just so happy that I was able to produce such a good dish today. MATT: We've tasted the five best dishes. We now need to decide which one of those earns its maker an advantage going into the invention test. Could the five cooks come forward and we'll make that call? In together, guys. I'm really pleased. I think they were delicious dishes. And two that really stand out for me... ZOE: You must be so happy. CHARLIE: My feedback was just ridiculous. I reckon we've probably got a split decision here. I know which dish you prefer and I think it's the same one I prefer. JIMMY: (WHISPERS) I think you've got it. I know which dish you prefer. You don't know which dish I prefer, actually. You don't. MATT: I think they're both worthy winners. Why don't we just let Nigella reveal which one wins? That's good. Whatever you decide, we're happy with. GEORGE: We're happy with that. They're both great dishes. CHARLIE: My hands are clammy as. We've come to the conclusion there are two amazing dishes and we have no idea which one Nigella is going to pick. We've given all the power to her 'cause we think both are worthy winners. So...really, for us, the two dishes that stood out were Heather's filo stack and Charlie's chicken, pumpkin puree. Nigella, which one shaded it for you? They are...I mean, they're both fantastic. But I will announce... Oh, I can't wait to hear if it's me or not. My heart's in my mouth because this could go either way. 5 They are...I mean, they're both fantastic. But I will announce... ..that the winner is Heather. (GASPS) (CHEERING AND APPLAUSE) Whoo! NIGELLA: It wasn't about, "I want to dazzle." It was concentrating on the flavours and the textures, and that is the genius. Such an exciting moment. Great day to win, with Nigella in the kitchen. Total dream come true. GEORGE: Wow. How cool is that? Eh? What a day you're having. You're flying, you are. How can you top that? Yeah. Eh? How can you top that? Well, I can tell you how we top that. Congratulations, Heather. You have won the advantage. With Nigella in the kitchen, you know it's gonna be a beauty. You ready to find out what it is? Absolutely. Nigella, would you join us? I will. (CHEERING AND APPLAUSE) Right, in you go. Heather, what a great win, huh? Oh... Fabulous dish too. So, great timing. Now, are there any guesses of what's gonna be under these cloches? Um, I'd love some sort of vegetable or... Oh, come on, this is Nigella! What are you talkin' about?! What do you reckon's under the cloche? I eat vegetables! I know she's got a bit of a sour tooth. Smart girl. You're right. Yeah, see, now we're getting somewhere. Now I like that. Yeah. Yeah, yeah. It could be something that you could definitely play with in a lot of different ways. Yeah. Um... So, I can't wait to find out! Right. Do you want to have a look? I'd love to. Put you out of your misery. (LAUGHS) Yeah! Chocolate. GEORGE: Ooh. Or... ..lemons. Or, finally... ..pistachio. Oh, wow! What a choice. Three cracking core ingredients to pick from. What you have to do is choose one and use it to make a dish that is both divine and indulgent. Nigella, you love these ingredients, obviously, 'cause you picked them. Mm-hm. What are you hoping for today? For me, it's really important that indulgent isn't just translated to mean excess. It's about really enjoying the ingredient. It has to be about balance. In cooking terms, you're gonna be singing a duet with whichever ingredient you choose. I'm so happy with all three choices. I don't think I can go wrong. But it's a big responsibility, getting to choose, because everyone's gonna like it or they're not gonna like it. But today, I'm gonna choose for me. (OTHER CONTESTANTS GROAN AND LAUGH) Today's invention test is all about divine indulgences and Heather had three ingredients to choose from. Heather? Today, I got to choose between pistachios, chocolate and lemons. And I chose... ..chocolate. (CHEERING AND APPLAUSE) CHLOE: I know that I can cook with chocolate. I have so many ideas going through my head. It's just so versatile. There's so much that you can do with it. Chocolate's brilliant, isn't it? MATT PRESTON: It's an invention test, so bring us something tasty, bring us something inventive but, above all, bring us something that is divinely indulgent. And, really, there couldn't be a better ingredient for you to use than chocolate. NIGELLA: But you mustn't be lazy and think the chocolate will do all the work for you. You've really got to think how you can use it in a way that shows why you're cooking with it, not just eating a chocolate bar. The question is who's gonna be brave enough to be subtle and savoury, rather than sweet? So, we're gonna be tasting everyone's dish. The best three dishes, you'll find yourselves competing for an immunity pin. For the bottom three, there's a pressure test where one of you will go home. NIGELLA: So, good luck, everyone. Your 75 minutes starts now. NIGELLA: Ooh. MATT PRESTON: I love it. Stampede. (LAUGHTER AND SQUEALING) HEATHER: Crazy! Sorry. Sorry. ANASTASIA: Chocolate is such a versatile ingredient. So, today, I am going to cook something completely unexpected. It's an invention test. That's an opportunity to try something new. It sounds, on the surface, like it's easy 'cause, you know, chocolate. But it's very difficult. It can't go too heavy. I think, for me, an indulgence would mean a sudden sort of elevation to almost like a dream state when you're eating it. Can you all do me a favour, though? Can you take this chocolate away, please? Aaah! Wrong bench. KARMEN: Heather has chosen chocolate. I use chocolate all the time. You know, desserts are my thing and it's what I'm about. Like, this is the best thing ever, for me. Tell me exactly what you're making. I've got, um, chocolate spheres. And then I've got strawberry compote, uh, sponge. I'm making a miso caramel and a white chocolate mousse. BOTH: Oh! Great. That...that's got my name written all over it - miso caramel. I love miso caramel. I love it because it sounds like something you would eat in some fairytale castle. Yeah, no, I love it. I love it. Great. The dish I'm making today is chocolate decadence with miso. I'm very excited that Nigella will be tasting my food. Now it's time for me to show what I can do. Yay. CHLOE: Today is huge. I've been in the past two eliminations, so I want to do anything I can to avoid being in the bottom three. I LOVE chocolate! I...I love eating it most of all. But I love cooking with it, so I'm really excited about this challenge. Today, I really want to push myself and show the judges how much I'm learning. I was in Reynold's pressure test. (GASPS) The one thing that I really loved most out of that dish was his mousse. So, today, I've decided that I'm going to do a white chocolate mousse with a fruit-and-nut granola. The mousse is the most important element of the dish. I recall Reynold's recipe very well. I'd love to re-create it for Nigella, with my own twist on it. HARRY: I haven't cooked a dessert in the competition yet, but I've got this awesome idea for this little chocolate royale. I'm thinking of, like, this sort of cookie base and then I'm gonna have a chocolate dome... ..with fizzy chocolate and then that's gonna harden around the outside and it's gonna have this really cool sort of fizzy texture. That's my element of surprise. And then, inside the dome, I'm gonna have a, um, Italian meringue, so it's gonna sort of turn like a marshmallow, I hope. And, also, I'm gonna have, like, a semifreddo or parfait in there as well. It's like that really indulgent sort of idea of, you know, going to the fridge late at night and getting a treat. And, you know, that's pretty Nigella. I'm shooting for the stars today and I really want to get top three. We are looking forward to one thing and that's divine indulgence! One hour to go! Come on! I went well in the mystery box challenge by cooking savoury. Now I'm gonna be making a dessert. I'm calling my dish buried chocolate. It's going to be a tempered chocolate sphere with chocolate mousse. There's going to be some berry jam inside. We're gonna be able to take your spoon and crack that sphere... Mm. Tempering chocolate is hard to do. I have done it a few times. There's been on and off times it's worked, but it could go potentially pear-shaped. I'm absolutely feeling the pressure right now. MIMI: This morning was the most stressful cook I've ever had, so I'm feeling quite, um... like I need to prove myself. I have never been so embarrassed of a dish that I've put up in the MasterChef kitchen. So, in this cook, I really need to get it perfect. So, a layer cake again? No, I will not be doing a layer cake again. Well, no... I bet your layer cake's great. Um, I'm gonna make a beetroot and rosemary sorbet and... Mmm! ..um, that is to complement my salted chocolate tart today. I love, love, love salt with chocolate. Yeah, same. It's so good. It's such a sigh of relief when I get the tick from them. So, I really put my head down and I just work, work, work. Today, I'm doing a reinvention of the snap, crackle and pop. A white chocolate semifreddo. A white chocolate raspberry tart with a sesame and poppyseed nougatine. ANASTASIA: Chocolate is perceived as very indulgent in a sweet way. I'm the only person that has a savoury dish. I'm definitely standing out from the crowd. Oh, this looks interesting! Hello! I'm gonna do cocoa meat - like, cooked in spices and chocolate. And then I'm gonna do, like, a cacao tortilla. Yep. I hope you like it. I am looking forward to being divinely indulged. Oh, good. I'm adding chocolate by using cacao powder. So, I get some into the pressure cooker, along with the beef. If the flavour combination works, then it's gonna be a good dish. MILES: Less than an hour to go and at this stage, I don't know the entire dish and I've still got a few ideas bouncing around in my head. So, what are you making? Um, I'm gonna do a little cheesecake, white chocolate, with a chocolate base, blackberry and white chocolate sorbet. And you've got some tea going on. Yeah, I've got some tea going on there. I'm gonna infuse that into some melted white chocolate and make a sort of chantilly cream. If I've got time, I'm gonna temper some strawberries. MATT: Are you doing way too much? Matt's naturally a little bit concerned that there's too much going on. OK, fingers crossed. But I'm thinking, with all the components, if I can get them all on a plate and make them look good, it's gonna be a good dish. So, I really want to keep going. KARMEN: I'm making my chocolate decadence. There's definitely a lot of chocolate going on here. I've got that chocolate gelato and then I've got a mousse. The next thing I do is to make the spheres. I get the moulds, I pour in some chocolate and tap the mould around so the chocolate spreads all over. I've still got quite a lot to do. I want this dish to be amazing. I don't want to let myself down. There's a bottom three. I was in there last week. I really don't want to be in there today. And it's a dessert, I'm in my element and I don't want to fail on a dessert. The dish in my head looks beautiful. I just hope that I have enough time to make it look the way I want it to. There's only one thing that isn't indulgent about this challenge, and that's the time! 45 minutes left! Aaah! Yummy! CHLOE: Today, I'm cooking Reynold's mousse. The key with a mousse is to make sure that it's light and fluffy. But my mousse mixture, it looks so wrong. GEORGE: Oh! GARY: Oh, dear. Yeah. Oh, gosh. What is that? I've got no idea! I know! There is definitely way too much gelatine in my mixture and immediately, I start doubting myself. We'll leave you with that but I tell you what - if your whole dish hinges on your white chocolate mousse, oh, my God, you're in trouble. Yeah, I know, I'm in trouble. I'm freaking out! I need to think of something else to do. 1 Are you sure it's OK if I get a ride? Yeah, yeah. Dad said it's fine. I'm putting on some music. OK. BOTH CHUCKLE, CLASSICAL MUSIC PLAYS Dad! OK, I'm gonna change it. Sorry, but... Yeah. OK. Ooh yeah. Yeah. Turn it up. DUB MUSIC PLAYS, PHONE PINGS Hey, the others wanna hang out. Um... Hey! BOTH LAUGH ALL: # It's time to cut and run. It's time to... TYRES SCREECH # It's time to cut and run. It's time to cut and run. # Oh my God. Get off! Yeah! It's so obvious. So wasted. TRUCK HORN BLARES, GIRLS SCREAM, LAUGH (LAUGHS) TV BEEPS I'll probably drop Libby home after dance so she doesn't have to walk home in the dark. Thanks, Dad. I'll be home a little bit after 10, not too late. I love you guys. Yeah, all good, love. 5 GEORGE: What is that? GARY: I've got no idea. CHLOE: Gary and George come over to my bench just as I've added my gelatine to my mousse mixture. It looks so wrong. Oh, my God, you're in trouble. Yeah, I know. I'm in trouble. That's the last thing you want to hear in a challenge. Immediately, I start doubting myself. I ditch the mousse and I decide to make a semifreddo. Time is flying. I'm freaking out. I've got to push. Jeez, isn't life good with chocolate? But only 30 minutes to go. Come on! GARY: Come on. HARRY: So, I've got this idea for the dessert. This is my take on, like, a chocolate royale, with this awesome sort of fizzy, sherbety, chocolate dome over the top. To make my fizzy chocolate, I sort of have to make like a little sherbet and then I mix that through some melted white chocolate. I guess this is pretty inventive. Like, you know, you never sort of eat fizzy chocolate. I've never eaten it before and I've never even seen it before. So, I think this is really gonna throw something at the judges. I am taking a big risk with my dish today, but I think it really works. Aaah! I'm moving through the elements in my buried chocolate. I've put the chocolate in the moulds, I've swizzled it around. I haven't made chocolate desserts before. I'm really feeling a little bit out of my element at the moment. I need a lovely chocolate shell to be able to put over all the elements. It looks like it's right. Worst-case scenario is that it doesn't come out of the mould. I've still got the mousse to do. I've got my...my jam, my genoise sponge. And then I've got a crumble that's coming out as well, with, uh, chilli. I'm just hoping I can execute this to what's in my head at the moment. Alright. I'm just making the, um, tortillas now. For my Mexican bowl, I've got my chocolate beef stewing away in the pressure cooker. I really want that beautiful, rich, indulgent chocolate flavour. So, I just want to leave it in there for as long as I can. I've taken a big risk, but I want to show the judges that you can create a savoury dish with chocolate, and it can taste really good. 15 minutes to go! 15 minutes left, guys! MILES: So, there's less than 15 minutes to go. I'm starting to feel a bit like the bench is lookin'. It's a mess and my head's a bit of a mess. There's stuff going on everywhere. I've got a honey chocolate sauce going. I've got a caramel sauce going. I've got the cream thing happening. I've got a gelato, I've got the cheesecake. I just think that it's... I've gone too far. I can't turn back. I've got to keep going. What else can I do? KARMEN: Time's ticking away and I go to get these spheres for my chocolate decadence out of the moulds. These spheres are super-important. Without the sphere, it will just look like any other dessert. So, I'm pushing out the first half-sphere. Yes! This has worked. With my chocolate sphere, I want it to have an open hole so I can place the other elements inside. I heat up a ring cutter and gently push that into the side of one of the half-spheres, slowly twisting it through, and it goes through. I've got this half-sphere with that hole in it. It's exactly how I imagined it. Next, I slightly melt the base of that chocolate hemisphere so I can glue it on the plate, and then I pipe the white chocolate mousse in. My dessert will look the way that I want it to. I've just got to get everything on there now. This is the bit that counts! Five minutes to go! Plate it up, make it beautiful and let's taste! Go, Trent! We don't have time! MIMI: Everything's running on track at the moment. My chocolate tart is coming along really well. I didn't really put up a dish in the mystery box that I'm proud of. So, I really want to redeem myself. Yes! I want to show Nigella just what I can cook. I've never wanted anything so much. MILES: Time's almost up, everything's going on at once. There's stuff all over the place and it's doing my head in. I get the cheesecake out. I start to de-mould it. It...it looks like a mess. My gelato's still in the freezer. It'll be touch and go whether it sets in time. You know, Matt was right. I just tried to do too much. And now I'm thinking, "Oh, my God, it's a shocker." Three minutes to go! Three minutes left! Come on, guys! Come on! GEORGE: Come on! HARRY: Time's running out and I'm constructing these chocolate royales. This is a really delicate task. I have to get my parfait onto my biscuit and then a little marshmallow dome and then, of course, finish it off with this awesome, fizzy sherbety chocolate. JIMMY: I'm absolutely feeling the time pressure right now. Oh, Theresa, I'm dying. I've really got to get the chocolate spheres out of the fridge to start the plating process. My hope is that when the chocolate comes out of the mould, that it's evenly coated and that it's crispy. This is it - if my chocolate spheres don't work, I'm in big trouble! I have problems. I have problems. The chocolate spheres are just cracking and splitting. They're just not working. Finally, I get one out and it's looking really, really thick. It's not evenly set. I'm gonna have to think outside the square here to make sure that I can get this up. ANASTASIA: Time is really running out now. I'm praying the chocolate beef is exactly how I want it to be. I take it out... ..and it's pretty much perfect. The smell is incredible. The chocolate in the beef is so good. It's so tasty. That's what I wanted. One minute to go! One minute! Come on! MIMI: I start piping my meringue onto the plate and I caramelise it with a blowtorch. I have my beetroot and rosemary sorbet out of the blast chiller. Rosemary and beetroot go really well together. And I also know that beetroot and chocolate go well together. So, I figure it's a match made in heaven. CHLOE: Time is like... There's none left. At the moment, I basically have a big plate with not a lot on it. I haven't even got my semifreddo out of the blast chiller yet and I'm worried the dish is going to be a melted mess. 30 seconds! Come on! Oh, sh... I can't plate up the way that I planned. I've got one semi-sphere, so I'm just really thinking about what I can do. OK. I need to salvage this somehow. I decided to do it by reverse - putting down the sponge, the mousse, the compote and then this hat of a...chocolate. Oh, no! It looks terrible. Yeah, I think I'm in trouble. GARY: Final 10 seconds! Nine... JUDGES: ..eight, seven, six, five, four, three, two, one... Your time is up. MATT: Well done, guys. Well done. Aaagh! Yay! Oh, my God. So sweaty. I'm very proud of the dish that I'm serving up. It's the dish that I had in mind from the start. It looks amazing. Time's up and I'm looking at my plate. The semifreddo hasn't set. It's a melted mess. I'm pretty sure that I'm heading for elimination again. 5 5 It's fascinating how the pressure gets dialled up when we have a special guest in the kitchen. And Nigella has been no different. The pressure has been on. We can see you making that extra effort, which is great to see. Some good cooking. Can't wait to taste. I believe a lot of desserts. Hoo! Get ready, judges. First up, Mimi. (CHEERING AND APPLAUSE) I'm so proud of myself for turning my last cook around, into this. I know that all the flavours are amazing. I really want to redeem myself and show Nigella just what I can cook, and I really think I've done that in this dish. GARY: Ooh-ah! Look at that. What's the dish? I made: GARY: Look at the colour on that beetroot. That is beautiful. GEORGE: Wow! I just adore these flavours! Thank you. It... I find... This is absolutely heavenly. My mouth is singing. I'm salivating. It's bitter, delicious. I'm taking it! I'm going back for another one! I'm the guest. (ALL LAUGH) I'm blushing. GEORGE: I'm so happy for you, Mimi. I'm so happy, 'cause you were... I'm even happier for ME! Just, you know, you pushed at the bench. Incredible. Incredible, incredible. Thank you. Yeah? Well done. Thanks. Also, more importantly, after the nightmare you had this morning, you know what I mean, there's no better moment in this kitchen than when you go from the depths of disaster to true triumph. And that's what you've done. This is my comment. Thank you! Mwah! (CHEERING AND APPLAUSE) Thank you! Nigella just gave me a kiss. I'm never washing my cheek. It's just so exciting - she's my food idol and to have her love my food this much is unbelievable. I never, ever expected this. (CONTESTANTS LAUGH) Next up...Chloe. CHLOE: I've had a disaster. My dish looks terrible. It's really embarrassing because it's not what I wanted it to be. I know what's coming. GARY: Ooh...my...goodness. Right, let's not, uh... ..dilly-dally around here. (GARY LAUGHS) I'll just get straight to it. I mean, it looks...pretty bad. Yeah. What is it? It is a white chocolate semifreddo with a chocolate fruit-and-nut moss and a raspberry champagne sauce. (SIGHS) You gotta stick to what you know. If you try and do things beyond your reach, you're gonna fail. Well, you know, Chloe, you had a bad day, OK? Or...at least... a bad time with this. So, all I'd say is people who don't make mistakes stop learning. GARY: Absolutely, and around this table, I bet there's a few mistakes. Plenty. And still making them. Thank you. (APPLAUSE) I'm just frustrated. This is exactly what happened last invention test. I should have just kept it simple instead of trying to do something that I was half-sure about, and it didn't pay off. Next up, Anastasia. (CHEERING AND APPLAUSE) So, Anastasia, you are our only savoury dish. So, what did you cook? I cooked a chocolate Mexican bowl. So, I've got some chocolate beef, some pickled jalapenos, um, cacao tortilla, pineapple and fresh red cabbage. MATT: Smart work. GARY: Yeah. I reckon smart too. People often wrongly think of chocolate as a sweet ingredient. It's not. It adds richness. Yeah. And, um, I like that. I like that a lot. Yeah. Once you finish chewing, there's a really firm bit of chocolate flavour that comes through. And it is absolutely in the right place, but it's certainly there, which is great. Standing out from the crowd. Thank you very much. (APPLAUSE) Next dish, Elise. ELISE: It's a rich lime, white chocolate mousse with a cardamom crumb. I think it's scented without being headily perfumed. I really love it. GARY: Charlie... A white chocolate semifreddo and a strawberry consomme. It looks beautiful. It looks like a delicious summer dessert, and there's some good technique going on there too. GEORGE: Matt... It's a fennel and almond butter cake. I really, really love the flavours of the dukkah and the texture of it inside the ice-cream. Thank you. GARY: It's a clever dessert. The next dish is Heather's. You had a fair idea... HEATHER: I did. ..when you saw chocolate in the pantry, the dish you wanted to cook. I've cooked my version of snap, crackle and pop. It's a bit like Milo milk without enough Milo in it. Next up, Zoe. I've made a white chocolate and raspberry tart with sesame and poppy nougatine and a lychee and rose sorbet. It takes you, uh... some fragrant place. It's making me smile. And when cooking does that, it's everything. Thank you. (APPLAUSE) (CHEERING) Jimmy, it's time for you. (APPLAUSE) Right now, my biggest fear is that they won't be able to crack through that very thick chocolate sphere. MATT: Jimmy, what's the dish? I'm calling it, um, buried chocolate. Um, and it's basically my play on... ..sometimes when you eat chocolate, there's different textures. Does it look exactly as you imagined it when you...? No, I had a bit of a problem with the tempering of the chocolate for the dome. It didn't work as planned, unfortunately. Right. Let's see. Seized. GARY: That's a tough bit of chocolate, isn't it? MATT: That's a tough bit of chocolate. 5 As soon as the judges hit my chocolate sphere, I know something is very, very wrong. GEORGE: Seized. MATT: Gee! GARY: That's a tough bit of chocolate, isn't it? That's a tough bit of chocolate. It's a shame, Jimmy, because we know your potential. But if you don't know how to temper chocolate with a proper process, you can't wing it. Don't...don't try it, then. Thanks, Jimmy. Thank you. (APPLAUSE) You know, my heart just sinks. I could be down in elimination, in the bottom three. So, Harry, I'd like to taste yours. (APPLAUSE) Thanks, guys. MATT: Oh, a bit of swagger in your walk. I like that swagger in your walk, Harry. Thank you. (LAUGHS) First dessert in the competition. It sure is. Happy? Uh, I'd like them to be a little more refined. They're a little bigger than I... (JUDGES LAUGH) ..imagined. Generosity is not a bad thing. No, no, it's not a bad thing. But also, more importantly, you've made four - which we love, love, love, the fact you made four. Gotta look after you guys. But also, food is supposed to be a joyous thing. It's good. I'm...I'm glad. I've not seen it before. I'm excited and... ..I want to know what they are and I want to dive right in. HARRY: They're white chocolate and rose royales. So, we've got a dark chocolate biscuit, rosewater parfait and a marshmallow. (GASPS) Yes! Get in there. GARY: Ohh! (CHUCKLES) GEORGE: It's fizzy. What's the chocolate component? I've made, like, a sort of sherbet chocolate. It is sherbety. GARY: It is, yeah. I'm enchanted. I am enchanted. Sherbet chocolate. (LAUGHS) Really, I am, uh, feeling very divinely indulged. That was the plan. You've been like a storm cloud, Harry. You've been threatening. Threatening to bring us something creative, threatening to bring us something exciting, threatening to bring us something that we're gonna go, "Remember that time when Harry made..." This is the moment "when Harry made..." They would be probably better in a normal human-being size but, um, I'm not human-being size myself, so I reckon it's pretty darn good. Well done. Well done, Harry. Thank you, guys. Nice work. (CHEERING AND APPLAUSE) Thanks, guys. Good work. Well done, Harry. Thanks. Miles... (CHEERING AND APPLAUSE) Looking at the dish in my hand, uh, the cheesecake hasn't set, the gelato's like a puddle. Yeah, I'm feeling like I'd rather crawl under that tasting table than stand in front of it. What was the dish you were aiming for? It's a blackberry and white chocolate gelato with a caramel and white chocolate cheesecake and herbal-tea-infused white-chocolate chantilly cream. GARY: Wow. That's...that's really not very good at all, I'll be honest. What I will say is that tea cream is divine. Had you done a really bitter chocolate cake... Mm. ..and served that tea cream with it, that would have been sensational. And, actually, you could have done that because you wouldn't have been doing so many different things. Cheers. (APPLAUSE) MILES: I've had a bad day in the kitchen. I've got to listen to the judges. The next dish we'd like to taste is Karmen's. (CHEERING AND APPLAUSE) Go, Karmen! I'm feeling ecstatic. I'm super-happy with this dish. It's one of the first dishes that I'm really proud of putting up. GARY: Wha-hey! I'm so excited about this one. I just hope that it tastes as amazing as it looks. Look at that! Wow! Yeah, baby. Well, it's certainly the prettiest thing we've seen. GEORGE: Wow. What's the dish? Chocolate decadence with a chocolate sphere - inside is a white chocolate mousse, a chocolate gelato and the miso caramel. There's a little bit of sponge and strawberry 'cause I wanted some freshness. I just think it looks... Beautiful. ..absolutely smashing. NIGELLA: Well, it certainly looks like a divine indulgence. GARY: Oh! Look at that! Wow. GARY: Yum. (CHUCKLES) Oh, that chocolate ice-cream is just fabulous. Mmm. Mmm. # Laaa! # Yeah, I was thinking exactly the same thing. This is a dish that belongs in heaven. That is fantastic. The white chocolate could get lost amongst the miso caramel and the intensity of that chocolate gelato, but it's there and it's bold and it's light and fluffy and it's like a big cloud for an angel to sit on. The chocolate is nice and bitter and it gives this kind of slightly hellish quality. I love it. Love it, love it, love it. Miso caramel - genius. Yeah, it's so yum! Karmen, this is rock'n'roll stuff. This is what it's all about. You're here, aren't you? Yep. Yeah? How does it feel? It's great. When...when I first heard chocolate, I was like, "Yes! "I need to do something great because it's...it's me." Well, you've done it today and you've done it in front of Nigella and it's the best dish you've put in front of us, that's for sure. Yeah. We've been waiting for this promise to... ..for you to deliver this promise in front of us. And that's the promise and it's just gorgeous. And we don't see a lot of emotion from you and I can see a little mist, you know, clouding the eyes there. So, come on, throw your hands up in the air, pat yourself on the back. Brilliant job. Thank you. (CHEERING AND APPLAUSE) GARY: Come on, Karmen! Jump up in the air! Yeah! KARMEN: It feels amazing. Never, in my wildest dreams, did I think this would happen to me. I am so happy that I made a delicious and indulgent dessert - just exactly what Nigella wanted, and she loved it. Yeah, Well done! Ohhh! So good. JIMMY: Well done, darling. Today was all about using chocolate to create a divine indulgence - to make something to put a smile on all of our faces. Some of you did just that! The question is who's heading to immunity heaven and who's heading to pressure test hell? 5 The question is who's heading to immunity heaven and who's heading to pressure test hell? If I call your name, I want you to step forward and it will mean that you're in this week's immunity challenge. Mimi. (CHEERING AND APPLAUSE) That intense chocolate tart just makes me want to hug you again. Thank you so much. Thank you. The second person in this week's immunity challenge is... ..Karmen. (CHEERING AND APPLAUSE) Karmen, you had me at miso caramel. But it was so accomplished and just...heavenly. Thank you. And the third person in this week's immunity challenge is... Am I gonna make you suffer a bit? Make you wait? ..Harry. (CHEERING AND APPLAUSE) Harry, I asked for divine indulgence and that's what you gave me. I am rhapsodic. Thank you. This is my moment - like, to be able to put up a really good dish and be in the top three, you know, what better time than to do it when Nigella's in the kitchen? With the sun, often there's shade and, sadly, three of you stood in the shade today. Three of you produced dishes that mean you go forward to the pressure test, where one of you will go home. Miles. Chloe. And the third person joining Chloe and Miles in tomorrow's pressure test... ..Jimmy. Jimmy, there were just too many flaws on that dish. I'm sorry. (SIGHS) Obviously, in moments like this, you feel like your back's against the wall. But, you know, it's the competition. There's 19 of you and it's starting to shrink. Tomorrow, the reality is one of you will go home. But... ..tomorrow you come in not thinking about that. You think about how much YOU love food and how much you want to put up a beautiful dish that's gonna make YOU proud. Not us. You. Go home, get rest. We'll see you tomorrow. CHLOE: I'm really gutted. Three eliminations in a row sucks. It really sucks. Well done, mate. Congrats. MILES: Tomorrow, I will come back and put something up there that the judges will go, "Wow." That's the goal. JIMMY: Going into the pressure test, I'm going to fight tooth and nail to make sure I stay in this competition. I'm NOT ready to leave. ANNOUNCER: Next time, a pressure test set by the queen of home cooking will be one of the toughest in MasterChef history. Three dishes, three times the pressure. (LAUGHS) What are they thinking? And they'll have just one hour... Come on! ..to do it. With the threat of elimination... Just gonna make sure I'm going flat-out. ..it's pressure of the worst kind. Come on! Less haste, more speed. Time is running out! What is she doing?! I'm absolutely frantic. Who will deliver? GARY: I'm pretty happy with that. It makes you smile, you know? It's alive. Who will be going home?