1 00:00:10,320 --> 00:00:12,200 (NERVOUS LAUGHTER) 2 00:00:12,200 --> 00:00:13,520 SNEZ: Holy moly. 3 00:00:15,040 --> 00:00:17,920 ALANA: Oh, here we go. White aprons, feels really good. 4 00:00:17,920 --> 00:00:20,560 Yesterday's elimination was so hard. 5 00:00:20,560 --> 00:00:22,880 But now guess who's in top 10! 6 00:00:24,640 --> 00:00:27,920 I feel amazing. This is... I did not expect this, honestly. 7 00:00:27,920 --> 00:00:30,040 It feels absolutely surreal 8 00:00:30,040 --> 00:00:32,720 because we are getting really close to that trophy, 9 00:00:32,720 --> 00:00:34,160 and I'm coming for it. 10 00:00:39,960 --> 00:00:41,520 Here we go, gang. 11 00:00:41,520 --> 00:00:45,000 ALANA: Mystery box! CALLUM: All boxes. 12 00:00:45,000 --> 00:00:47,880 I know! They're huge today. Top 10, big box. 13 00:00:47,880 --> 00:00:49,400 They're not only tall, they're like big. 14 00:00:49,400 --> 00:00:50,960 Yeah, they are. They're monsters. 15 00:00:50,960 --> 00:00:53,280 I don't think I've ever seen a mystery box so big. 16 00:00:53,280 --> 00:00:56,080 Extra big box! Yeah. 17 00:00:56,080 --> 00:00:57,120 We've had them sort of small. 18 00:00:57,120 --> 00:00:59,200 We've had them doubled in there, one in there. 19 00:00:59,200 --> 00:01:01,560 So I'm really looking forward to seeing what's under here. 20 00:01:01,560 --> 00:01:03,920 Oh, gosh... Oh, my gosh. This is huge. 21 00:01:03,920 --> 00:01:05,560 BEN: Look at the size of this. 22 00:01:05,560 --> 00:01:08,560 Hey, everyone. CONTESTANTS: Hello. 23 00:01:08,560 --> 00:01:10,120 Firstly, we're one woman down. 24 00:01:10,120 --> 00:01:12,400 Poh-Poh's not feeling too great, but she'll be back really soon. 25 00:01:13,800 --> 00:01:15,240 ANDY: Let's get down to business. 26 00:01:18,200 --> 00:01:20,680 Go on, then. You can lift your lids now. 27 00:01:23,040 --> 00:01:25,160 (CONTESTANTS EXCLAIM) 28 00:01:25,160 --> 00:01:28,120 Oh, yes, yes, yes. 29 00:01:28,120 --> 00:01:30,560 Air fryer! 30 00:01:30,560 --> 00:01:32,760 It's an air fryer! 31 00:01:34,400 --> 00:01:36,920 It's an air fryer. I used one of these the other day. 32 00:01:40,080 --> 00:01:42,680 SARAH: An air fryer! Oh, my gosh. 33 00:01:42,680 --> 00:01:46,560 Just got one at home And they are really powerful. 34 00:01:46,560 --> 00:01:51,640 Like I've been roasting pumpkins in, like, 20 minutes 35 00:01:51,640 --> 00:01:53,400 and they're so sweet and flavoursome 36 00:01:53,400 --> 00:01:57,000 and the flavour that gets injected into that vegetable 37 00:01:57,000 --> 00:01:58,880 is actually really amazing, 38 00:01:58,880 --> 00:02:01,200 so I'm kind of excited. 39 00:02:02,240 --> 00:02:06,040 From fad to fixture, when it comes to household staples... 40 00:02:07,280 --> 00:02:10,080 ..air fryers, they are taking over. 41 00:02:10,080 --> 00:02:15,040 Today we want you to push the envelope to the max. 42 00:02:15,040 --> 00:02:19,800 Bring us a top 10-worthy dish using an air fryer. 43 00:02:21,080 --> 00:02:25,680 At least one element on your plate needs to be air fried to perfection. 44 00:02:26,840 --> 00:02:30,360 And just to make sure that you really lean into the challenge, 45 00:02:30,360 --> 00:02:31,760 we are... 46 00:02:33,080 --> 00:02:34,440 ..banning ovens today. 47 00:02:34,440 --> 00:02:36,480 SOFIA: No ovens. Oh... 48 00:02:36,480 --> 00:02:39,040 Ooh. That's spicy. 49 00:02:39,040 --> 00:02:41,960 You have to rely solely on your air fryer 50 00:02:41,960 --> 00:02:44,000 to cook something amazing. 51 00:02:45,560 --> 00:02:47,560 JAMIE: I've never used an air fryer before... 52 00:02:49,080 --> 00:02:52,680 ..but I know that plenty of these people aren't super familiar either. 53 00:02:52,680 --> 00:02:56,040 So it's going to be about creativity and correct dish choice. 54 00:02:56,040 --> 00:02:59,360 Whoever cooks the three least impressive dishes 55 00:02:59,360 --> 00:03:02,280 will be going into tomorrow's pressure test, 56 00:03:02,280 --> 00:03:04,520 where someone will be leaving the competition. 57 00:03:06,120 --> 00:03:09,520 But there is an epic prize in store for one of you. 58 00:03:09,520 --> 00:03:10,520 Ooh. 59 00:03:11,520 --> 00:03:13,200 If you cook the dish of the day, 60 00:03:13,200 --> 00:03:16,160 you'll be able to outfit your dream kitchen 61 00:03:16,160 --> 00:03:20,880 with a ¤5,000 Harvey Norman voucher. 62 00:03:20,880 --> 00:03:22,120 There we go. 63 00:03:24,240 --> 00:03:25,680 Very good. Hooray! 64 00:03:25,680 --> 00:03:32,320 Look, I will quite happily go in and have the best spree ever, 65 00:03:32,320 --> 00:03:34,480 especially buying appliances, 66 00:03:34,480 --> 00:03:36,200 like I want that certificate. 67 00:03:36,200 --> 00:03:38,200 Get me into Harvey Norman, I need a new kitchen. 68 00:03:38,200 --> 00:03:39,800 Thank you. 69 00:03:39,800 --> 00:03:44,040 We're giving you 75 minutes. 70 00:03:44,040 --> 00:03:46,960 The pantry and garden - they're open. 71 00:03:46,960 --> 00:03:52,120 And remember, today the air fryer is your biggest weapon. 72 00:03:52,120 --> 00:03:54,720 Are you ready? CONTESTANTS: Yes, Chef. 73 00:03:54,720 --> 00:03:58,280 Your time starts now. 74 00:04:00,120 --> 00:04:01,920 And they're off! 75 00:04:05,080 --> 00:04:06,720 ALANA: Argh! An air fryer! 76 00:04:06,720 --> 00:04:09,000 Jeez, I wish I'd practised with this a little bit more. 77 00:04:09,000 --> 00:04:12,080 I've literally used it once and one time only, 78 00:04:12,080 --> 00:04:14,720 so this is going to be super challenging. 79 00:04:14,720 --> 00:04:18,640 I've got everything going through my head. 80 00:04:18,640 --> 00:04:21,720 I'm really not sure what I'm going to do, but I've got to think fast. 81 00:04:21,720 --> 00:04:25,120 Do I want to do dessert? Do I want to do savoury? 82 00:04:25,120 --> 00:04:28,240 I need to come up with a dish and get cooking. 83 00:04:28,240 --> 00:04:29,480 Oh, no! (CLATTERING) 84 00:04:29,480 --> 00:04:30,640 You alright? (ANDRE LAUGHS) 85 00:04:31,680 --> 00:04:33,080 Sorry, sorry. 86 00:04:34,640 --> 00:04:37,040 No, I've got no idea how the air fryer works. 87 00:04:37,040 --> 00:04:39,000 Never used one. Don't have one. 88 00:04:39,000 --> 00:04:41,640 It's a little bit like an alien machine for me today, 89 00:04:41,640 --> 00:04:44,240 so I'm going to have to figure out how to use it during the cook. 90 00:04:44,240 --> 00:04:46,200 DEPINDER: When I saw the air fryer... 91 00:04:46,200 --> 00:04:49,440 I cook a lot of chicken for the kids and the family at home in the air fryer, 92 00:04:49,440 --> 00:04:51,000 so I couldn't go past thinking, 93 00:04:51,000 --> 00:04:53,760 like, "I have to cook chicken in the air fryer." 94 00:04:53,760 --> 00:04:55,120 It kind of calls for it. 95 00:04:55,120 --> 00:04:58,000 So, yeah, I'm gonna do majestic chicken, 96 00:04:58,000 --> 00:04:59,360 real South Indian flavours. 97 00:05:01,960 --> 00:05:04,760 AUDRA: I mean, look, this, thing is pretty power packed. 98 00:05:04,760 --> 00:05:08,000 It's 200 degrees, small space, 99 00:05:08,000 --> 00:05:10,080 so it really zaps all that heat. 100 00:05:10,080 --> 00:05:13,320 Think of an air fryer as an oven on steroids, 101 00:05:13,320 --> 00:05:14,600 you know, a booster oven. 102 00:05:14,600 --> 00:05:17,720 If you know how to use it well, it will be your best friend. 103 00:05:17,720 --> 00:05:20,360 So I'm actually pretty confident I can pull it off. 104 00:05:20,360 --> 00:05:24,080 Um, I'm probably going to do what sent Steph home. 105 00:05:24,080 --> 00:05:25,600 I'm going to do pork belly - 106 00:05:25,600 --> 00:05:28,400 twice cooked pork belly with a plum caramel sauce. 107 00:05:28,400 --> 00:05:31,400 So my strategy today is really making sure 108 00:05:31,400 --> 00:05:34,720 that my pork is cooked to the T. 109 00:05:34,720 --> 00:05:37,320 I want tender pork on the inside 110 00:05:37,320 --> 00:05:39,720 and kind of caramelised on the outside. 111 00:05:39,720 --> 00:05:41,320 So the way I'm going to cook this dish is 112 00:05:41,320 --> 00:05:43,480 first the pork belly goes into the pressure cooker - 113 00:05:43,480 --> 00:05:46,240 that'll soften the meat, tenderise the meat - 114 00:05:46,240 --> 00:05:49,960 and then I'm going to finish it off in the air fryer 115 00:05:49,960 --> 00:05:52,400 to crispen and caramelise the outside. 116 00:05:52,400 --> 00:05:56,920 It's going to be, you know, delicious, sticky, kind of tasty. 117 00:05:56,920 --> 00:05:58,560 Um, and I love pork belly. 118 00:06:01,240 --> 00:06:03,600 This is it. We've made it to the top 10! 119 00:06:03,600 --> 00:06:06,400 And we've got a really fun challenge to kick off with. 120 00:06:06,400 --> 00:06:07,400 Yeah. 121 00:06:07,400 --> 00:06:09,560 I think there's always that question of what is an air fryer? 122 00:06:09,560 --> 00:06:11,680 Oh, yeah. You now, how is it different? 123 00:06:11,680 --> 00:06:13,080 And the best way to describe it is 124 00:06:13,080 --> 00:06:17,040 it's a smaller version of a really red-hot commercial oven. 125 00:06:17,040 --> 00:06:18,640 Yeah. So it's a time saver as well. Yeah. 126 00:06:18,640 --> 00:06:20,640 Yeah, it's great. Obviously it's quick. 127 00:06:20,640 --> 00:06:22,440 So many people have them at home, 128 00:06:22,440 --> 00:06:24,400 but we don't want to see chicken nuggets and chips 129 00:06:24,400 --> 00:06:27,680 from these guys because they are our top 10 Back To Winners. 130 00:06:27,680 --> 00:06:29,600 I want to see some restaurant-worthy dishes 131 00:06:29,600 --> 00:06:31,280 coming out of these bad boys. For sure. 132 00:06:31,280 --> 00:06:33,160 Got to be, like, 10 levels up... Yeah. 133 00:06:33,160 --> 00:06:36,280 ..from your ordinary home-cooked weeknight meal 134 00:06:36,280 --> 00:06:37,960 in the air fryer, I reckon. 135 00:06:37,960 --> 00:06:41,160 Does the air fryer get a workout in your home very often? 136 00:06:41,160 --> 00:06:42,640 Well, my son, actually... 137 00:06:42,640 --> 00:06:44,960 Believe it or not, my son is the air fryer expert. 138 00:06:44,960 --> 00:06:46,640 Oh, yeah? Does he cook for you with it? 139 00:06:46,640 --> 00:06:49,080 He does, yeah. For the family. He does some dumplings and... 140 00:06:49,080 --> 00:06:50,120 Yeah, it's great. Nice. 141 00:06:50,120 --> 00:06:51,120 I love it. 142 00:06:51,120 --> 00:06:54,400 I think it's going to be a crazy cook because I feel like they're ready. 143 00:06:54,400 --> 00:06:56,480 They're ready for this next part of the competition. 144 00:06:56,480 --> 00:06:59,400 And with the challenges that we've got coming up for these guys, 145 00:06:59,400 --> 00:07:01,400 that bottom three is a dangerous place to be. 146 00:07:01,400 --> 00:07:02,560 Yeah. 147 00:07:02,560 --> 00:07:05,840 And I think the other thing about today is that we've got 148 00:07:05,840 --> 00:07:08,920 a ¤5,000 Harvey Norman voucher for a kitchen. 149 00:07:08,920 --> 00:07:11,920 People aren't just going to be cooking to stay out of the bottom three. 150 00:07:11,920 --> 00:07:14,720 They're going to be cooking to win. That's right. 151 00:07:14,720 --> 00:07:16,520 You're good. Benny. Yeah, mate. Loving it. 152 00:07:16,520 --> 00:07:18,160 Sweet. 153 00:07:18,160 --> 00:07:20,240 I actually have used an air fryer a fair bit, to be honest, 154 00:07:20,240 --> 00:07:22,880 but mostly doing, like, vegetables or proteins in there. 155 00:07:22,880 --> 00:07:24,360 So I'm trying to think, like, what can I do 156 00:07:24,360 --> 00:07:27,480 that, like, the judges won't necessarily expect to be seeing today? 157 00:07:27,480 --> 00:07:29,080 I don't reckon anyone's going to do a dessert, 158 00:07:29,080 --> 00:07:31,360 and I certainly don't think anyone's going to be doing pastry. 159 00:07:31,360 --> 00:07:33,240 So I'm going to give it a whirl. 160 00:07:33,240 --> 00:07:35,520 I'm gonna do filo brushed with butter and thyme and honey, 161 00:07:35,520 --> 00:07:37,840 and I'm going to roast some fennel in there as well. 162 00:07:37,840 --> 00:07:40,160 I'm going to brush it with fennel, apple, ginger syrup. 163 00:07:40,160 --> 00:07:41,960 There's always room in desserts to have some fun. 164 00:07:41,960 --> 00:07:43,360 When I think of filo, I think of 165 00:07:43,360 --> 00:07:45,560 all those beautiful Greek and Mediterranean kind of desserts 166 00:07:45,560 --> 00:07:46,600 brushed with honey. 167 00:07:46,600 --> 00:07:47,680 And then I'm thinking honey, 168 00:07:47,680 --> 00:07:49,600 I'm kind of thinking all those eucalyptus trees 169 00:07:49,600 --> 00:07:51,440 in my backyard that the bees are pollinating. 170 00:07:51,440 --> 00:07:53,440 So I kind of think that crispy filo, 171 00:07:53,440 --> 00:07:56,160 honey and eucalyptus could translate really well 172 00:07:56,160 --> 00:07:58,040 to a cool, funky kind of dessert. 173 00:07:58,040 --> 00:07:59,640 I kind of hope I can pull this off, 174 00:07:59,640 --> 00:08:02,600 because maybe it'll make people think a little bit differently 175 00:08:02,600 --> 00:08:04,600 about the kinds of things you can do in an air fryer. 176 00:08:04,600 --> 00:08:07,800 I want to try and get a lot of stuff happening early in this cook, 177 00:08:07,800 --> 00:08:09,400 just so that I've got time to make sure 178 00:08:09,400 --> 00:08:12,200 that my filo pastry that I'm going to do in the air fryer works, 179 00:08:12,200 --> 00:08:13,640 because I've never done it that way before. 180 00:08:13,640 --> 00:08:15,600 And so I don't know if it's going to work, 181 00:08:15,600 --> 00:08:17,160 but I'll find out very shortly. 182 00:08:18,280 --> 00:08:21,640 JAMIE: Oyster shuckers. SNEZ: Ooh! Shucking oysters. 183 00:08:21,640 --> 00:08:26,000 My game plan today is absolutely utilise this machine... 184 00:08:26,000 --> 00:08:27,880 Do you think I can put this little tray inside? 185 00:08:27,880 --> 00:08:29,200 Yes, you can. 186 00:08:29,200 --> 00:08:30,200 ..to its absolute best. 187 00:08:30,200 --> 00:08:32,040 I'm going to use it multiple ways 188 00:08:32,040 --> 00:08:33,920 to whip up delicious, restaurant-worthy dish. 189 00:08:37,240 --> 00:08:39,040 Hi, Snez! Oh, hi! 190 00:08:39,040 --> 00:08:41,840 What's cooking in the air fryer? A lot. 191 00:08:41,840 --> 00:08:44,440 Today I'm making this gorgeous dish, 192 00:08:44,440 --> 00:08:45,720 like a beetroot and steak. 193 00:08:45,720 --> 00:08:48,640 So it'll be two...three different ways doing beetroot, 194 00:08:48,640 --> 00:08:50,840 all of them will be done in an air fryer. 195 00:08:50,840 --> 00:08:53,400 And I'm gonna have also, like, a beetroot chips. 196 00:08:53,400 --> 00:08:55,000 I'm going to have this, like, beetroot bread. 197 00:08:55,000 --> 00:08:56,920 I cannot believe I'm baking bread in an air fryer. 198 00:08:56,920 --> 00:08:58,520 You're baking bread in an air fryer?! 199 00:08:58,520 --> 00:08:59,960 Yes! Have you done that before? 200 00:08:59,960 --> 00:09:03,440 Never. It would be, you know, amazing if that comes out of here. 201 00:09:03,440 --> 00:09:05,840 So I'm actually excited. OK, that is exciting. 202 00:09:05,840 --> 00:09:07,920 Just looking at the colour of that dough, 203 00:09:07,920 --> 00:09:09,600 that is what I want so much. 204 00:09:09,600 --> 00:09:12,120 But, you know, it's not just will it work, 205 00:09:12,120 --> 00:09:14,160 it's the texture if it does work. 206 00:09:14,160 --> 00:09:16,320 Exactly. Good luck. Thanks, Sofia. 207 00:09:16,320 --> 00:09:18,240 Top 10 cook today. No time to be safe. 208 00:09:18,240 --> 00:09:19,840 That's why I'm going all out. 209 00:09:19,840 --> 00:09:21,120 I could have done pork belly and chips, 210 00:09:21,120 --> 00:09:23,600 but I'm not doing that, so I'm going nuts today. 211 00:09:24,920 --> 00:09:27,400 ANDY: 15 minutes down. You got one hour to go. 212 00:09:27,400 --> 00:09:28,680 JEAN-CHRISTOPHE: Allez! 213 00:09:38,680 --> 00:09:42,400 When I see this air fryer, what comes to mind is - 214 00:09:42,400 --> 00:09:46,080 how can I use this to actually enhance an ingredient? 215 00:09:46,080 --> 00:09:48,920 I don't want to just cook something in there 216 00:09:48,920 --> 00:09:51,160 that I could cook in a pan or cook in an oven. 217 00:09:51,160 --> 00:09:52,600 I want to cook something 218 00:09:52,600 --> 00:09:55,520 that is actually going to make a difference and make that better. 219 00:09:57,800 --> 00:09:59,480 Wow. Sarah! 220 00:09:59,480 --> 00:10:01,440 Hello. Seeing a lot of these guys around. 221 00:10:01,440 --> 00:10:03,560 I've taken all of the carrots out of the pantry. 222 00:10:03,560 --> 00:10:05,000 What's going on here? 223 00:10:05,000 --> 00:10:06,000 So, look, I just... 224 00:10:06,000 --> 00:10:09,360 Seeing the air fryer, I want to kind of experiment with it 225 00:10:09,360 --> 00:10:13,120 and show that, you know, carrots are a versatile ingredient. 226 00:10:13,120 --> 00:10:15,360 So, look, I'm going to do carrot as many ways 227 00:10:15,360 --> 00:10:16,720 as I can fit into the time. 228 00:10:16,720 --> 00:10:19,040 So, I'm making a carrot medallion, so rolling it up. 229 00:10:19,040 --> 00:10:22,280 I've got a chicken carrot gastrique that I'm just going to brush it, 230 00:10:22,280 --> 00:10:25,720 tie it nice and tightly and then roast it in the air fryer. 231 00:10:25,720 --> 00:10:29,160 So that's kind of like the main element on the dish. 232 00:10:29,160 --> 00:10:30,640 And then I've got roasted carrots, 233 00:10:30,640 --> 00:10:32,560 going to cook that down and do a bit of a puree. 234 00:10:32,560 --> 00:10:34,280 I've got carrot gel. 235 00:10:34,280 --> 00:10:36,280 So, playing around with those flavours... 236 00:10:36,280 --> 00:10:39,280 Wow, wow, wow, wow. It's a bit of a risky job, no? 237 00:10:39,280 --> 00:10:41,000 Surely. It's top 10. 238 00:10:41,000 --> 00:10:46,080 The kind of danger zone is, you know, using carrots basically all the way across your dish... 239 00:10:46,080 --> 00:10:49,680 Yep. ..can become a little bit monotone. 240 00:10:49,680 --> 00:10:52,480 If things start to kind of blend into each other, 241 00:10:52,480 --> 00:10:54,760 it could be a bottom three dish. 242 00:11:03,480 --> 00:11:06,520 You know, using carrots basically all the way across your dish... 243 00:11:06,520 --> 00:11:09,080 Yep. ..can become a little bit monotone. 244 00:11:10,280 --> 00:11:12,240 It's a bit of a risky job, no? Surely. 245 00:11:12,240 --> 00:11:13,880 It's top 10. 246 00:11:13,880 --> 00:11:17,600 The judges are worried that this is just going to taste like 247 00:11:17,600 --> 00:11:19,840 a monotone bowl of carrots, 248 00:11:19,840 --> 00:11:21,640 and I totally get that. 249 00:11:21,640 --> 00:11:24,240 I know that could easily happen, 250 00:11:24,240 --> 00:11:27,520 so my main focus is that every element really sings 251 00:11:27,520 --> 00:11:29,640 and pops of a different flavour. 252 00:11:30,840 --> 00:11:35,440 So I am making a sweet, beautiful carrot medallion. 253 00:11:35,440 --> 00:11:39,520 I'm going to glaze it with that chicken jus gastrique, 254 00:11:39,520 --> 00:11:42,240 which is carrot juice, vinegar, chicken stock 255 00:11:42,240 --> 00:11:43,600 which I'm reducing down. 256 00:11:43,600 --> 00:11:45,400 I'm also going to have a real freshness 257 00:11:45,400 --> 00:11:48,680 from that roasted carrot and creme fraiche puree. 258 00:11:48,680 --> 00:11:51,760 And then I want these beautiful warming flavours 259 00:11:51,760 --> 00:11:54,000 coming from that spiced carrot gel. 260 00:11:54,000 --> 00:11:56,120 I'm doing roasted baby carrots. 261 00:11:56,120 --> 00:11:58,520 I'm doing pickled baby carrots, 262 00:11:58,520 --> 00:12:00,200 which is this really tangy element 263 00:12:00,200 --> 00:12:02,000 that's going to come through as well. 264 00:12:02,000 --> 00:12:05,360 And there's lots of different flavours going on 265 00:12:05,360 --> 00:12:07,840 and also a lot of textures. 266 00:12:07,840 --> 00:12:11,200 Carrots, carrots, carrots and more carrots. 267 00:12:11,200 --> 00:12:12,640 You've got 40 minutes left! 268 00:12:12,640 --> 00:12:14,000 Whoo-hoo! 269 00:12:26,000 --> 00:12:28,440 Laura. Ooh, that's a juicy-looking rack of lamb. 270 00:12:28,440 --> 00:12:30,560 It's a very juicy... Bleugh! 271 00:12:31,560 --> 00:12:33,360 Ah, yes. Lamb. Lamb and turnips. 272 00:12:33,360 --> 00:12:35,400 Lamb and turnips in the air fryer! Yes... 273 00:12:35,400 --> 00:12:36,720 The lamb, no. 274 00:12:36,720 --> 00:12:38,040 The lamb I'm going to do in the pan. OK. 275 00:12:38,040 --> 00:12:41,000 That's just me. But the turnips are salt baking. 276 00:12:41,000 --> 00:12:43,000 Oh, I'm glad somebody's salt baking. Yeah. 277 00:12:43,000 --> 00:12:44,680 Have you salt baked in an air fryer before? Never. 278 00:12:44,680 --> 00:12:46,680 Yeah, but it's just a baby oven. Exactly. 279 00:12:47,760 --> 00:12:49,320 Hey, Depinder. Hey, guys. 280 00:12:49,320 --> 00:12:50,520 How you going? 281 00:12:50,520 --> 00:12:52,840 I think I'm...shooting for that voucher. 282 00:12:52,840 --> 00:12:54,160 Are you puffed? 283 00:12:54,160 --> 00:12:55,800 I am, I'm so unfit. (LAUGHS) 284 00:12:55,800 --> 00:12:57,880 I'm so unfit. 285 00:12:57,880 --> 00:13:00,320 It's so embarrassing. Um... 286 00:13:00,320 --> 00:13:01,320 So I'm doing, um... 287 00:13:01,320 --> 00:13:03,400 So there's a chicken dish in south of India, 288 00:13:03,400 --> 00:13:05,000 it's called majestic chicken. 289 00:13:05,000 --> 00:13:07,280 Basically, I'm going to cook that in the air fryer, 290 00:13:07,280 --> 00:13:09,400 and then I'm gonna toss it in a really nice tangy... 291 00:13:09,400 --> 00:13:13,000 ..like a really nice yoghurt-based sauce with spices. 292 00:13:13,000 --> 00:13:15,440 And you should just get a flavour bomb in your mouth. 293 00:13:17,240 --> 00:13:19,000 Jamie. It looks like you're doing pork belly. 294 00:13:19,000 --> 00:13:22,120 I am doing pork belly, so I'm making bossam. 295 00:13:22,120 --> 00:13:23,640 Yum. Yeah. 296 00:13:23,640 --> 00:13:25,440 So, beautiful Korean pork belly. 297 00:13:25,440 --> 00:13:27,560 I can see you getting excited. Yeah. 298 00:13:27,560 --> 00:13:30,520 I can feel a little bit of drool leaking out the corner of my mouth. Excuse me. 299 00:13:32,440 --> 00:13:36,440 I've been cooking so many desserts in the MasterChef kitchen so far. 300 00:13:36,440 --> 00:13:39,880 I cook loads of savoury at home all the time. 301 00:13:39,880 --> 00:13:41,480 So, going savoury today. 302 00:13:41,480 --> 00:13:42,840 I've got a beautiful piece of lamb rump, 303 00:13:42,840 --> 00:13:44,880 which I'm going to do a lovely spice over that. 304 00:13:44,880 --> 00:13:46,160 Some roast beetroots. 305 00:13:46,160 --> 00:13:47,760 I'm going to do lamb jus 306 00:13:47,760 --> 00:13:49,320 and then I'm going to bring it all together 307 00:13:49,320 --> 00:13:53,280 with, like, a really nice, fresh kind of green tahini sauce as well. 308 00:13:53,280 --> 00:13:57,160 Basically, it's like a lamb roast, but done in the air fryer. 309 00:13:57,160 --> 00:13:58,320 A lamb roast - 310 00:13:58,320 --> 00:14:02,920 it's one of my favourite things to cook for my friends, my family. 311 00:14:02,920 --> 00:14:07,320 I love to always put a bit of Mediterranean, Middle Eastern type flavours with it, 312 00:14:07,320 --> 00:14:10,720 and I think today's a great day to share that with the judges. 313 00:14:10,720 --> 00:14:13,040 Usually I would give myself about six hours, 314 00:14:13,040 --> 00:14:15,040 a nice big beautiful piece of lamb shoulder, 315 00:14:15,040 --> 00:14:17,280 pop it in the oven, just let it do its thing. 316 00:14:17,280 --> 00:14:20,360 But today I've chosen to use a piece of lamb rump. 317 00:14:20,360 --> 00:14:23,720 My initial thought is I can cook this way quicker. 318 00:14:23,720 --> 00:14:25,840 That's not cooking, is it? 319 00:14:25,840 --> 00:14:29,280 I'm not really sure about timings for using the air fryer, 320 00:14:29,280 --> 00:14:33,480 so I'm just going to have to go with my gut feeling a little bit here. 321 00:14:33,480 --> 00:14:36,480 I have never cooked in an air fryer, only, like, once, 322 00:14:36,480 --> 00:14:39,680 but, yeah, I just want to really see how far I can push it 323 00:14:39,680 --> 00:14:42,040 with, you know, how many different elements 324 00:14:42,040 --> 00:14:44,280 I can get in there and out there and on the plate. 325 00:14:46,720 --> 00:14:50,000 Is that...? Oh, that's you. It's not... No, it's not me. 326 00:14:50,000 --> 00:14:52,520 That's... That's... 327 00:14:52,520 --> 00:14:53,760 That's you buzzing. 328 00:14:53,760 --> 00:14:54,880 Is it? Yeah. 329 00:14:54,880 --> 00:14:57,680 Uh, this is a new one for me, the air fryer. 330 00:14:57,680 --> 00:14:59,680 Never used it. I've looked at it on the shelf. 331 00:14:59,680 --> 00:15:01,600 I'm fascinated by them, though. 332 00:15:01,600 --> 00:15:03,320 I just... I've been scared to use it. 333 00:15:03,320 --> 00:15:05,360 The cooking landscape has changed so much 334 00:15:05,360 --> 00:15:07,160 since the first series of MasterChef. 335 00:15:07,160 --> 00:15:09,960 If you think all that way back, we did, like, an onion challenge, 336 00:15:09,960 --> 00:15:11,280 cutting up an onion. 337 00:15:12,480 --> 00:15:15,480 You're doing a good job. You're in. 338 00:15:15,480 --> 00:15:19,200 Now there's so many kitchen gadgets, there's new technology, 339 00:15:19,200 --> 00:15:22,800 and I'm what's pretty much described as a bit of a traditionalist. 340 00:15:22,800 --> 00:15:24,520 So this one's going to be a real challenge for me. 341 00:15:24,520 --> 00:15:26,120 Today I'm going to make a red mullet 342 00:15:26,120 --> 00:15:28,560 with an olive oil hollandaise and a poached egg. 343 00:15:28,560 --> 00:15:31,000 This dish is going to be like a snazzy breakfast 344 00:15:31,000 --> 00:15:33,120 with big, punchy flavours. 345 00:15:33,120 --> 00:15:35,600 I've just got to come up with an air fryer element 346 00:15:35,600 --> 00:15:37,280 that works really well in the dish. 347 00:15:37,280 --> 00:15:38,560 The plan might work, 348 00:15:38,560 --> 00:15:41,520 but I've just got to get my head around this contraption 349 00:15:41,520 --> 00:15:43,120 that I've never used before. 350 00:15:43,120 --> 00:15:44,440 I'm going to learn on the job today. 351 00:15:44,440 --> 00:15:47,600 That's what MasterChefs have been about for me - learning new skills. 352 00:15:47,600 --> 00:15:51,280 It's like a monkey with a bloody... With a computer. 353 00:15:51,280 --> 00:15:52,880 Yeah, with a computer. Yeah. (BOTH LAUGH) 354 00:15:56,360 --> 00:15:58,840 Callum! Hi, Callum. How are you? Hello, gents. 355 00:15:58,840 --> 00:16:00,880 I'm well, thank you. Frying away. 356 00:16:00,880 --> 00:16:02,960 Frying away? What are you going to do? 357 00:16:02,960 --> 00:16:06,840 So, I came across filo pastry, is what came to me. 358 00:16:06,840 --> 00:16:10,200 So I'm going to filo brushed with butter and thyme and honey. 359 00:16:10,200 --> 00:16:12,040 And I'm going to roast some fennel in there as well. 360 00:16:12,040 --> 00:16:14,760 This is confusing me because I'm seeing ginger, 361 00:16:14,760 --> 00:16:17,920 I'm seeing fennel, I'm seeing an air fryer. 362 00:16:17,920 --> 00:16:19,320 This is a dessert. 363 00:16:19,320 --> 00:16:21,240 Oh, yeah. Sorry. Yeah, yeah. 364 00:16:21,240 --> 00:16:22,800 It is. Wow. 365 00:16:22,800 --> 00:16:24,440 Yeah, I guess I feel it can go either way... 366 00:16:24,440 --> 00:16:26,720 A dessert. In the air fryer. A dessert. 367 00:16:26,720 --> 00:16:29,680 Yeah. Is that alright? Yeah, wow. Yeah. 368 00:16:29,680 --> 00:16:31,760 Because no-one else is doing a dessert today. 369 00:16:31,760 --> 00:16:33,360 No, I don't think so. You're the only one. 370 00:16:33,360 --> 00:16:34,400 Oh, well, bloody lovely then. 371 00:16:34,400 --> 00:16:36,640 So the strategy worked. A good, a good or a bad thing? 372 00:16:36,640 --> 00:16:37,920 We'll wait and see. Yeah. 373 00:16:37,920 --> 00:16:40,520 So you've got your filo, which you're going to cook in the air fryer. 374 00:16:40,520 --> 00:16:42,440 Yeah. That'd be nice and crispy and caramelised? 375 00:16:42,440 --> 00:16:43,960 So, um, building up from the plate, 376 00:16:43,960 --> 00:16:47,240 there's going to be a ginger, um, lemon honey jelly, 377 00:16:47,240 --> 00:16:48,520 which is this. OK. 378 00:16:48,520 --> 00:16:49,520 Um, there's going to be, 379 00:16:49,520 --> 00:16:51,600 um, eucalyptus ice-cream, and then there's going to be 380 00:16:51,600 --> 00:16:53,840 roasted fennel and then filo 381 00:16:53,840 --> 00:16:55,680 that's been brushed with honey and thyme. 382 00:16:55,680 --> 00:16:57,640 That's goal. Wow. Oof! 383 00:16:57,640 --> 00:17:00,160 Um, will it pay off? That's the question. 384 00:17:00,160 --> 00:17:01,600 We'll find out, I guess. 385 00:17:01,600 --> 00:17:03,560 Right, Callum, I love it. Thanks, guys. Well done, Callum. 386 00:17:03,560 --> 00:17:06,440 So I'm the only one doing dessert today in this challenge, 387 00:17:06,440 --> 00:17:08,840 which, um, was kind of part of the strategy. 388 00:17:08,840 --> 00:17:10,920 Like, I think in top 10, it's so hard to stand out, 389 00:17:10,920 --> 00:17:13,200 and if you're cooking a pork belly against Ben's pork belly, 390 00:17:13,200 --> 00:17:14,680 you've got a direct comparison. 391 00:17:14,680 --> 00:17:17,240 I think being, um, out on your own is maybe not... 392 00:17:17,240 --> 00:17:18,400 ..not a bad thing. 393 00:17:18,400 --> 00:17:20,160 So it's the moment of truth now. 394 00:17:20,160 --> 00:17:23,480 I've got to get this filo pastry sorted, no doubt. 395 00:17:23,480 --> 00:17:25,760 That is hot. I'm sweating profusely. 396 00:17:25,760 --> 00:17:27,800 I think the key part of this dish is to make sure 397 00:17:27,800 --> 00:17:30,800 I can get that filo pastry really nice and golden, super crisp 398 00:17:30,800 --> 00:17:32,600 and a nice kind of textural contrast 399 00:17:32,600 --> 00:17:35,160 against all those kind of soft elements that are on the plate. 400 00:17:35,160 --> 00:17:38,080 I haven't actually made filo pastry in air fryer before, 401 00:17:38,080 --> 00:17:39,560 so I'm not entirely sure it's going to work. 402 00:17:39,560 --> 00:17:41,280 So the pressure's on. 403 00:17:41,280 --> 00:17:44,280 OK, guys, 30 minutes to go! 404 00:17:49,000 --> 00:17:52,480 I've got my pork belly in the pressure cooker. 405 00:17:52,480 --> 00:17:54,640 Then I'm going to have to air fry it. 406 00:17:54,640 --> 00:17:57,400 Probably just pump it up to high and then just air fry it. 407 00:17:57,400 --> 00:18:00,080 My hope, I am hoping 10 minutes is all I need in there, 408 00:18:00,080 --> 00:18:01,400 but I don't know. 409 00:18:01,400 --> 00:18:02,840 I've never done it before. 410 00:18:02,840 --> 00:18:06,040 Pork belly is really difficult to cook in 75 minutes. 411 00:18:06,040 --> 00:18:08,560 Usually, I do this over three hours. 412 00:18:08,560 --> 00:18:10,960 Hi, Audra. Nice to meet you here. Hello! 413 00:18:10,960 --> 00:18:13,440 Ha-ha! How are you? Great. How are you? 414 00:18:13,440 --> 00:18:14,800 You're looking very lovely today. 415 00:18:14,800 --> 00:18:17,840 Thank you. I'm air fryer chic today. Excellent. 416 00:18:17,840 --> 00:18:18,960 So what are you making? 417 00:18:18,960 --> 00:18:21,520 So I'm actually doing a twice-cooked pork belly. 418 00:18:21,520 --> 00:18:23,440 I'm just going to be... 419 00:18:23,440 --> 00:18:27,120 It's actually pork belly and caramelised, um, plums. 420 00:18:27,120 --> 00:18:29,360 Oh! So I think that would work really well. 421 00:18:29,360 --> 00:18:30,800 It sounds delicious. 422 00:18:30,800 --> 00:18:34,560 However, you're double cooking, which means it's a time constraint. Yeah. 423 00:18:34,560 --> 00:18:36,960 I'm gonna take it down to the wire again. 424 00:18:36,960 --> 00:18:38,720 So how long has your pressure cooker got to go? 425 00:18:38,720 --> 00:18:39,760 It's got 20 minutes left. 426 00:18:39,760 --> 00:18:41,640 Well... So how long do you need it in the air fryer? 427 00:18:41,640 --> 00:18:42,800 I reckon at least 10 minutes. 428 00:18:42,800 --> 00:18:45,160 Ooh. Where are we? I know, I know. 429 00:18:45,160 --> 00:18:47,880 Oh, gosh, you are leaving it very close. 430 00:18:47,880 --> 00:18:49,120 I know. Yeah. 431 00:18:55,600 --> 00:18:57,240 JAMIE: Oyster. 432 00:19:02,160 --> 00:19:03,520 Mm. 433 00:19:03,520 --> 00:19:05,600 That is exactly what I needed to get through this challenge. 434 00:19:05,600 --> 00:19:08,160 You're welcome. Thank you, Jamie. 435 00:19:08,160 --> 00:19:11,800 It's air fryer day, and I think they're actually more excited than I thought they would be. 436 00:19:11,800 --> 00:19:13,680 Yeah. Which is great. Yeah, they're loving it. 437 00:19:13,680 --> 00:19:16,280 Anything that you're particularly excited or worried about? 438 00:19:16,280 --> 00:19:20,280 I am already straight intrigued by Callum. Yeah. 439 00:19:20,280 --> 00:19:21,800 I think Callum is going again 440 00:19:21,800 --> 00:19:25,520 to his little extreme world of creations. Yeah. 441 00:19:25,520 --> 00:19:28,080 So he's doing eucalyptus ice-cream. 442 00:19:28,080 --> 00:19:31,280 He's going to be using a filo in an air fryer. 443 00:19:31,280 --> 00:19:33,880 I'm looking forward to see how he's going to get the crunch. 444 00:19:33,880 --> 00:19:35,000 Yeah. Really interesting. 445 00:19:35,000 --> 00:19:37,400 Oh, do you know who else is really exciting is Snez? 446 00:19:37,400 --> 00:19:41,160 So she's got a steak and then she has three beetroot elements. 447 00:19:41,160 --> 00:19:43,280 She's got a roast beetroot. OK. 448 00:19:43,280 --> 00:19:44,840 She has crisps, 449 00:19:44,840 --> 00:19:48,320 and she's promising beetroot bread 450 00:19:48,320 --> 00:19:49,760 in the air fryer. Beetroot bread? 451 00:19:49,760 --> 00:19:51,000 Whoa. And it's pink. 452 00:19:51,000 --> 00:19:54,000 The dough is pink and beautiful, so I'm hoping that works. 453 00:19:54,000 --> 00:19:55,200 Wow. OK. 454 00:19:55,200 --> 00:19:56,320 I've also got Sarah. 455 00:19:56,320 --> 00:19:59,440 She's doing these beautiful, like, carrot scrolls. Oh. 456 00:19:59,440 --> 00:20:01,720 And then all of her other elements 457 00:20:01,720 --> 00:20:03,560 on that dish are all carrot. Cool. 458 00:20:03,560 --> 00:20:05,760 So it's carrot on carrot on carrot on carrot. 459 00:20:05,760 --> 00:20:07,520 And there's only so much you can do with a carrot. 460 00:20:07,520 --> 00:20:08,520 Exactly! 461 00:20:08,520 --> 00:20:10,680 So are we just going to get mono flavours of carrot? 462 00:20:10,680 --> 00:20:12,040 That's her challenge. 463 00:20:13,240 --> 00:20:15,880 Audra, she is doing, like, 464 00:20:15,880 --> 00:20:18,560 a braised pork belly in a sticky caramel sauce. 465 00:20:18,560 --> 00:20:21,240 So time is obviously an issue straightaway. 466 00:20:21,240 --> 00:20:24,360 In 75 minutes, it is a challenge. Yeah. 467 00:20:29,240 --> 00:20:32,280 Bring us the latest air fryer sensation! 468 00:20:32,280 --> 00:20:33,800 15 minutes to go! 469 00:20:42,920 --> 00:20:46,040 ANDRE: This snazzy breakfast is coming together. 470 00:20:46,040 --> 00:20:47,600 The smoking of my red mullet is done. 471 00:20:47,600 --> 00:20:49,680 My gastrique is bubbling away. 472 00:20:49,680 --> 00:20:51,800 And I think I've figured out the air fryer element 473 00:20:51,800 --> 00:20:55,840 that is the all-important piece of my puzzle. 474 00:20:55,840 --> 00:20:57,760 I'm going to do some potato croquettes 475 00:20:57,760 --> 00:20:58,880 in the air fryer. 476 00:20:58,880 --> 00:21:01,480 I'm keeping my croquette really basic today, 477 00:21:01,480 --> 00:21:02,600 with potato and chive. 478 00:21:02,600 --> 00:21:03,960 I really don't know how these croquettes 479 00:21:03,960 --> 00:21:05,360 are going to react in here, 480 00:21:05,360 --> 00:21:07,080 so that's what I'm only concentrating on right now. 481 00:21:07,080 --> 00:21:09,680 I need to get the air fryer component done, and right. 482 00:21:09,680 --> 00:21:11,680 So, I'm relying on the other components 483 00:21:11,680 --> 00:21:14,120 to compensate for the simplicity of my croquette. 484 00:21:14,120 --> 00:21:15,680 I know it's a little bit safe, 485 00:21:15,680 --> 00:21:17,800 and I haven't played safe in the MasterChef kitchen, 486 00:21:17,800 --> 00:21:20,160 but I'm just hoping it all comes together. 487 00:21:20,160 --> 00:21:23,400 Yeah, I need to, um... I'm working on my beetroot bread. 488 00:21:23,400 --> 00:21:25,520 I'll need to pull one out to see if it's cooked. 489 00:21:27,400 --> 00:21:30,480 Ooh, yeah, that looks good. I'll take a big one. 490 00:21:32,760 --> 00:21:34,320 Oh! Ooh, careful. 491 00:21:36,440 --> 00:21:37,800 Oh, my God! 492 00:21:40,400 --> 00:21:41,800 Yes! 493 00:21:42,800 --> 00:21:44,600 Thank you, air fryer! 494 00:21:44,600 --> 00:21:45,920 I'd never 495 00:21:45,920 --> 00:21:47,920 baked bread in an air fryer. 496 00:21:47,920 --> 00:21:49,160 And let me tell you, 497 00:21:49,160 --> 00:21:50,920 it can be done - it's delicious! 498 00:21:50,920 --> 00:21:52,800 Listen, I'm not gonna lie, 499 00:21:52,800 --> 00:21:57,840 I'm starting to like this guy, so maybe I'll give him a name. 500 00:21:57,840 --> 00:22:01,440 I'm also making a beetroot juice-infused sauce. 501 00:22:01,440 --> 00:22:03,760 Silky smooth and kind of brings the whole dish together. 502 00:22:03,760 --> 00:22:05,520 I'm really happy. 503 00:22:08,840 --> 00:22:11,520 I hate not being able to see anyone's food in the oven. SARAH: Yeah, I know. 504 00:22:11,520 --> 00:22:13,040 It's driving me crazy. 505 00:22:14,040 --> 00:22:15,960 LAURA: Cooking lamb in lamb fat. 506 00:22:15,960 --> 00:22:18,120 What better thing could there be in the world. 507 00:22:18,120 --> 00:22:19,120 Going well. 508 00:22:19,120 --> 00:22:20,800 Lamb's cooked really nicely, 509 00:22:20,800 --> 00:22:22,640 and I'm really happy with the turnips, 510 00:22:22,640 --> 00:22:24,520 that was cooked in the air fryer today. 511 00:22:24,520 --> 00:22:26,440 I've done them in that beautiful salt crust, 512 00:22:26,440 --> 00:22:28,240 and they're just perfectly steamed. 513 00:22:28,240 --> 00:22:29,840 I don't want to be in the bottom three today. 514 00:22:29,840 --> 00:22:31,920 I want to be at the top. I want to win this prize. 515 00:22:34,840 --> 00:22:36,920 I'm so happy with the air fryer cook on the chicken. 516 00:22:36,920 --> 00:22:38,280 I've tossed it in the sauce. 517 00:22:38,280 --> 00:22:40,200 It's really nice and tangy because it's yoghurt-based. 518 00:22:40,200 --> 00:22:42,040 Hopefully, the judges like it. 519 00:22:44,480 --> 00:22:46,840 JAMIE: Is that pork perfect? 520 00:22:46,840 --> 00:22:48,760 Because if it's not, bottom three. 521 00:22:48,760 --> 00:22:50,000 If it is, 522 00:22:50,000 --> 00:22:52,480 maybe the top prize. 523 00:22:52,480 --> 00:22:54,280 Give me the cash! 524 00:22:54,280 --> 00:22:57,000 OK, guys, 10 minutes to go. 525 00:22:57,000 --> 00:22:58,680 Come on, everybody! 526 00:23:13,280 --> 00:23:15,400 Spent a lot of time at the start getting stuff cold 527 00:23:15,400 --> 00:23:16,480 and freezing or whatever, 528 00:23:16,480 --> 00:23:18,320 so I now need to just sort of bring everything together 529 00:23:18,320 --> 00:23:19,880 to be able to start plating it up. 530 00:23:19,880 --> 00:23:22,120 This beehive-inspired dessert is definitely turning out 531 00:23:22,120 --> 00:23:23,440 to be something that I don't think 532 00:23:23,440 --> 00:23:25,920 the judges would have expected to see today, 533 00:23:25,920 --> 00:23:28,120 but there's no doubt that the hero of this whole dessert 534 00:23:28,120 --> 00:23:30,320 is that filo pastry in the air fryer. 535 00:23:30,320 --> 00:23:31,600 And if it doesn't work, 536 00:23:31,600 --> 00:23:34,400 I don't really have time for a plan B, 537 00:23:34,400 --> 00:23:35,800 so it's high stakes at this point. 538 00:23:35,800 --> 00:23:37,320 Yeah, I think it's looking great. 539 00:23:37,320 --> 00:23:39,200 It's really golden, super crisp. 540 00:23:39,200 --> 00:23:40,400 Um... 541 00:23:40,400 --> 00:23:43,880 Yeah, I, um...I think I'm happy. (CHUCKLES) 542 00:23:43,880 --> 00:23:45,520 I know that I've taken a massive risk 543 00:23:45,520 --> 00:23:47,440 by making a dessert today, in what was probably 544 00:23:47,440 --> 00:23:49,600 always going to be a savoury challenge for most people, 545 00:23:49,600 --> 00:23:52,320 but I just hope the judges can see it's a really fun dessert, 546 00:23:52,320 --> 00:23:53,520 it's a little bit different, 547 00:23:53,520 --> 00:23:55,440 and it is a great way to use an air fryer. 548 00:23:55,440 --> 00:23:57,560 Look, I just hope I've done enough to get that top dish, 549 00:23:57,560 --> 00:23:59,640 and failing that, at least not the bottom three. 550 00:24:08,400 --> 00:24:11,200 So, carrot is in the air fryer and it's looking beautiful. 551 00:24:11,200 --> 00:24:16,400 Um, it's, uh, just roasting off, and I've really...I've got only one. 552 00:24:16,400 --> 00:24:17,880 So I've got to really watch it 553 00:24:17,880 --> 00:24:20,200 and make sure that it's cooking perfectly. 554 00:24:20,200 --> 00:24:22,480 I think the worst-case scenario today 555 00:24:22,480 --> 00:24:26,000 would be is that if everything just tastes like a simple carrot. 556 00:24:26,000 --> 00:24:28,960 There really needs to be dynamic layers of flavours in this dish. 557 00:24:28,960 --> 00:24:31,680 So I'm adding my really fresh, beautiful 558 00:24:31,680 --> 00:24:35,600 roast carrot and creme fraiche puree to the base of my bowl. 559 00:24:35,600 --> 00:24:38,320 Then I've sliced up those pickled carrots. 560 00:24:38,320 --> 00:24:41,000 Oh, it's really powerful, this. 561 00:24:41,000 --> 00:24:44,440 I place on that gorgeous carrot medallion. 562 00:24:44,440 --> 00:24:48,200 I'm squeezing on that spiced carrot gel, 563 00:24:48,200 --> 00:24:50,160 and finishing it off 564 00:24:50,160 --> 00:24:52,320 with some beautiful carrot tops as well. 565 00:24:52,320 --> 00:24:54,800 It looks like modern art on the plate, 566 00:24:54,800 --> 00:24:57,320 but I feel like this is definitely a risk, 567 00:24:57,320 --> 00:24:59,880 doing six versions of carrots today. 568 00:24:59,880 --> 00:25:01,880 Yeah, I hope it pays off. 569 00:25:05,120 --> 00:25:06,280 Is it working? 570 00:25:06,280 --> 00:25:07,920 AUDRA: The pork belly's in the air fryer. 571 00:25:07,920 --> 00:25:11,080 Time is zipping by so quickly, so I pull open that drawer. 572 00:25:12,280 --> 00:25:15,120 Ah-ha-ha-ha! It looks good! 573 00:25:15,120 --> 00:25:17,720 It is exactly what I was going for. 574 00:25:17,720 --> 00:25:21,280 And it's just going to be incredible with that sweet and tart plum sauce. 575 00:25:21,280 --> 00:25:23,960 Oh! You've got to love... 576 00:25:23,960 --> 00:25:26,880 You've got to love an air fryer does things so quickly. Oh, my God. 577 00:25:28,240 --> 00:25:32,320 OK, guys, two minute to go! Two minutes! 578 00:25:33,960 --> 00:25:36,320 I put them both in and realised I should have put them 579 00:25:36,320 --> 00:25:37,960 in at slightly different time, so that I could... 580 00:25:37,960 --> 00:25:39,840 What are these at? Hey? 581 00:25:39,840 --> 00:25:41,320 How far did you take these? 582 00:25:41,320 --> 00:25:43,360 I don't do temperature. (LAUGHS) 583 00:25:43,360 --> 00:25:44,560 I just do touch. 584 00:25:44,560 --> 00:25:47,560 The most important part of this dish is the cook on my lamb rump. 585 00:25:47,560 --> 00:25:49,120 I cook them all the time at home, 586 00:25:49,120 --> 00:25:50,840 but I have the cap on when I cook them. 587 00:25:52,280 --> 00:25:53,480 The moment of truth. 588 00:25:53,480 --> 00:25:57,600 I am just praying that it's cooked perfectly. 589 00:26:10,000 --> 00:26:13,080 How far did you take these? I don't do temperature. (CHUCKLES) 590 00:26:13,080 --> 00:26:14,280 I just do touch. 591 00:26:14,280 --> 00:26:15,880 The lamb is overcooked. 592 00:26:15,880 --> 00:26:18,640 The hero of the dish, 593 00:26:18,640 --> 00:26:20,480 that was the hero cooked in the air fryer, 594 00:26:20,480 --> 00:26:22,000 has been overcooked. 595 00:26:26,520 --> 00:26:30,240 I'm really worried because there's no plan B here. 596 00:26:30,240 --> 00:26:32,320 You don't want to be in the bottom three! 597 00:26:32,320 --> 00:26:34,040 One minute to go! 598 00:26:34,040 --> 00:26:39,240 I've not given myself enough time to plate this dish up beautifully. 599 00:26:40,800 --> 00:26:44,640 Sunday roast? Oh, my gosh. 600 00:26:44,640 --> 00:26:46,120 It's such a mess. 601 00:26:50,760 --> 00:26:52,800 ANDRE: 100%, these air fried croquettes 602 00:26:52,800 --> 00:26:55,200 have matched up to the oven ones. 603 00:26:55,200 --> 00:26:56,760 I'm pleasantly surprised how the croquettes 604 00:26:56,760 --> 00:26:58,120 came out of the air fryer. 605 00:26:58,120 --> 00:26:59,440 They're nice and crispy 606 00:26:59,440 --> 00:27:02,080 on the outside, light and fluffy on the inside. 607 00:27:03,520 --> 00:27:05,440 SNEZ: So the first thing I layer on this plate 608 00:27:05,440 --> 00:27:07,520 is my roasted beetroot with my pomme puree. 609 00:27:07,520 --> 00:27:09,680 I decide to do it on the side of the wall 610 00:27:09,680 --> 00:27:11,200 and put my chip through it 611 00:27:11,200 --> 00:27:13,200 so it looks like you're in a forest 612 00:27:13,200 --> 00:27:15,680 and like a tree, and those little mushrooms coming out of it. 613 00:27:15,680 --> 00:27:17,640 OK. Steak, steak. 614 00:27:17,640 --> 00:27:20,160 I add the little strip of steak that's perfectly cooked, 615 00:27:20,160 --> 00:27:22,480 and I'm using beetroot powder as well. 616 00:27:22,480 --> 00:27:24,040 It's going to give a lovely colour 617 00:27:24,040 --> 00:27:25,920 and also that lovely earthiness and taste. 618 00:27:25,920 --> 00:27:28,040 So happy. 619 00:27:28,040 --> 00:27:30,920 Show us why air fryers are all the rage, 620 00:27:30,920 --> 00:27:32,520 in 10... 621 00:27:32,520 --> 00:27:36,520 JUDGES: Nine, eight, seven, six, 622 00:27:36,520 --> 00:27:41,320 five, four, three, two, one! 623 00:27:41,320 --> 00:27:43,160 That is it! Well done. 624 00:27:44,840 --> 00:27:46,800 (SQUEALS) BEN: For that one, the backbench boys. 625 00:27:46,800 --> 00:27:48,600 Well done, bud. 626 00:27:48,600 --> 00:27:49,680 Goddamn. 627 00:27:49,680 --> 00:27:52,760 DEPINDER: (GROANS) Getting old, mate! I know! 628 00:27:52,760 --> 00:27:53,760 I'm so happy. 629 00:27:53,760 --> 00:27:57,520 I actually envisioned this dish when I started, and I nailed it... 630 00:27:58,600 --> 00:28:00,960 ..if I'm to say so! 631 00:28:10,040 --> 00:28:13,080 The first dish we'd like to taste belongs to Sarah. 632 00:28:13,080 --> 00:28:14,360 Go, Sarah. 633 00:28:18,400 --> 00:28:19,960 SARAH: I'm really nervous. 634 00:28:19,960 --> 00:28:21,200 I really tried 635 00:28:21,200 --> 00:28:23,280 to showcase the air fryer, that you can do something 636 00:28:23,280 --> 00:28:25,360 really beautiful with a simple carrot. 637 00:28:26,480 --> 00:28:28,240 Well, well. 638 00:28:28,240 --> 00:28:31,440 I just hope that the flavour is there to back it up. 639 00:28:31,440 --> 00:28:32,520 Well... 640 00:28:33,640 --> 00:28:35,000 ..what have you made? 641 00:28:35,000 --> 00:28:36,200 My dish is carrots. 642 00:28:36,200 --> 00:28:38,880 So I've played around with textures of carrots. 643 00:28:38,880 --> 00:28:41,840 I've made a gastrique out of a reduction of carrots, 644 00:28:41,840 --> 00:28:45,640 some chicken jus and brushed that on the carrots, 645 00:28:45,640 --> 00:28:48,160 rolled it up into the medallion and then glazed that 646 00:28:48,160 --> 00:28:50,160 while I roasted it in the air fryer. 647 00:28:50,160 --> 00:28:52,240 I've done a beautiful carrot puree, 648 00:28:52,240 --> 00:28:56,480 and then I've also done the carrot gel in there, too, 649 00:28:56,480 --> 00:28:58,800 and carrot tops. It's a lot of carrot. 650 00:28:58,800 --> 00:29:00,120 (LAUGHS)It's a lot of carrot! 651 00:29:00,120 --> 00:29:01,520 So much carrot. 652 00:29:01,520 --> 00:29:03,880 It looks like a sunset. (GIGGLES) 653 00:29:07,880 --> 00:29:09,880 Look at that. I don't want to cut to it. 654 00:29:11,000 --> 00:29:13,600 Look at that. It's like cutting butter. 655 00:29:15,120 --> 00:29:16,520 (GASPS) Look at that. Wow. 656 00:29:16,520 --> 00:29:18,720 Chhh! Look at the layers. 657 00:29:18,720 --> 00:29:20,280 That was my concern. 658 00:29:20,280 --> 00:29:22,280 Is it going to be cooked enough inside? 659 00:29:22,280 --> 00:29:25,160 And it looks like it is, yeah. Look at that. 660 00:29:31,200 --> 00:29:32,960 As we say in French, miniature. 661 00:29:42,840 --> 00:29:44,120 Oh. 662 00:29:56,120 --> 00:29:57,880 I don't know what I'm enjoying more, 663 00:29:57,880 --> 00:29:59,280 the dish or watching you enjoy the dish. 664 00:29:59,280 --> 00:30:02,240 I'll tell you what... It's right up there. 665 00:30:02,240 --> 00:30:06,000 This is what I like about cooking, or chefs or cooks. 666 00:30:07,480 --> 00:30:08,720 They go beyond the impossible. 667 00:30:10,400 --> 00:30:15,120 I have never experienced enjoying different flavours 668 00:30:15,120 --> 00:30:18,800 or different textures with the same vegetable. 669 00:30:18,800 --> 00:30:21,680 It's just unbelievable. I love this little puree. 670 00:30:21,680 --> 00:30:23,920 I think this is magnifique. The colour is perfect. 671 00:30:23,920 --> 00:30:27,960 It's very unctuous. The sweetness supports the dish. 672 00:30:27,960 --> 00:30:30,880 Your little roulade is cooked perfectly. 673 00:30:30,880 --> 00:30:34,280 So, there is you, there is the air fryer, of course. 674 00:30:34,280 --> 00:30:37,040 Together, you've done an amazing job. 675 00:30:37,040 --> 00:30:40,720 You have nailed the brief. 676 00:30:42,760 --> 00:30:44,400 The cook on that scroll. 677 00:30:44,400 --> 00:30:46,760 It's so beautiful how you've been able 678 00:30:46,760 --> 00:30:49,280 to get so many different characteristics 679 00:30:49,280 --> 00:30:51,560 out of the carrot, because you've got, like, 680 00:30:51,560 --> 00:30:54,360 the beautiful burnish on the top, which is so lovely. 681 00:30:54,360 --> 00:30:57,040 It gives it like just the slightest bit of bitterness. 682 00:30:57,040 --> 00:30:59,080 And then you obviously get sweetness, right? 683 00:30:59,080 --> 00:31:01,400 'Cause you've roasted the carrot and you've glazed it. 684 00:31:01,400 --> 00:31:04,360 But then that gastrique has just, like, seeped down 685 00:31:04,360 --> 00:31:06,440 in between every single layer. Ah, yes. 686 00:31:06,440 --> 00:31:08,760 And it's providing, like, a little bit of savoury 687 00:31:08,760 --> 00:31:12,240 and acidity to this one piece of carrot. 688 00:31:12,240 --> 00:31:13,400 It's insane. 689 00:31:13,400 --> 00:31:15,960 But then also your trademark - 690 00:31:15,960 --> 00:31:18,680 just a little sprinkle of spice with that gel. 691 00:31:18,680 --> 00:31:21,440 Like, whoa-ho-ho! 692 00:31:21,440 --> 00:31:24,400 It is absolutely phenomenal, Sarah. 693 00:31:24,400 --> 00:31:26,680 Like, I think that's right up there for me. 694 00:31:26,680 --> 00:31:28,360 You've absolutely crushed it. 695 00:31:28,360 --> 00:31:31,000 You should be very, very proud of yourself. 696 00:31:31,000 --> 00:31:33,360 Nice work. Well done. Thank you. Thanks. 697 00:31:33,360 --> 00:31:34,720 Well done, Sarah. 698 00:31:36,120 --> 00:31:37,800 Thank you. 699 00:31:40,800 --> 00:31:42,720 You're up next, Jamie. 700 00:31:47,680 --> 00:31:50,920 JAMIE: So we've got, like, Korean spiced crispy pork belly, 701 00:31:50,920 --> 00:31:54,200 oysters to wash it down, all in a nice little bossam, 702 00:31:54,200 --> 00:31:55,480 and the sauce. 703 00:31:55,480 --> 00:31:57,360 I reckon it's up there with one of the best things 704 00:31:57,360 --> 00:31:59,160 you've cooked in the competition. Thank you. 705 00:31:59,160 --> 00:32:02,360 It's so powerful, it's so textural, it's so fun. 706 00:32:02,360 --> 00:32:04,760 And smashing a beautiful salty oyster 707 00:32:04,760 --> 00:32:06,600 after that experience, it's like... Yeah, juicy. 708 00:32:06,600 --> 00:32:08,400 ..sign me up! 709 00:32:08,400 --> 00:32:11,320 Next, Depinder. Depinder! 710 00:32:14,880 --> 00:32:16,760 I made majestic chicken kati rolls. 711 00:32:16,760 --> 00:32:18,520 Majestic? Ho-ho! 712 00:32:20,000 --> 00:32:22,200 JEAN-CHRISTOPHE: I really enjoyed the experience. 713 00:32:22,200 --> 00:32:24,400 This chicken is superb. 714 00:32:24,400 --> 00:32:26,400 It's so crunchy, so tender. 715 00:32:26,400 --> 00:32:28,960 Air fryer obviously has done a fantastic job there. 716 00:32:28,960 --> 00:32:31,240 Thank you so much. Well done. 717 00:32:31,240 --> 00:32:32,880 Thank you, guys. Well done. 718 00:32:34,440 --> 00:32:36,400 OK, next - Laura. 719 00:32:36,400 --> 00:32:39,440 LAURA: So I've done a salt-baked turnips, 720 00:32:39,440 --> 00:32:42,640 lamb, a masala jus and a sage butter emulsion. 721 00:32:42,640 --> 00:32:47,200 The lamb is so perfectly cooked, this sauce is drinkable, 722 00:32:47,200 --> 00:32:50,760 and the salt-baked turnips that you did in the air fryer 723 00:32:50,760 --> 00:32:54,360 are so tender, they just kind of melt in the mouth. 724 00:32:54,360 --> 00:32:56,760 So you've absolutely nailed the brief. 725 00:32:56,760 --> 00:32:59,320 Next dish belongs to Ben! 726 00:33:00,440 --> 00:33:03,920 BEN: We've got roasted pork belly and romesco sauce. 727 00:33:03,920 --> 00:33:06,800 The pork I think was a very good job. 728 00:33:06,800 --> 00:33:10,560 These type of dishes, which is out of my normal life - 729 00:33:10,560 --> 00:33:13,320 glass of wine, watching the footy, you're done! 730 00:33:13,320 --> 00:33:14,600 (LAUGHS) Who ARE you? 731 00:33:14,600 --> 00:33:16,680 You're done! 732 00:33:16,680 --> 00:33:20,960 The next dish we want to taste belongs to Andre! 733 00:33:20,960 --> 00:33:22,160 (CLAPPING) 734 00:33:23,240 --> 00:33:24,680 ANDRE: I'm feeling nervous. 735 00:33:24,680 --> 00:33:27,960 Today was all about the air fryer and I've never used one. 736 00:33:29,320 --> 00:33:33,040 I just hope that my croquettes look good enough to hit the brief. 737 00:33:40,040 --> 00:33:41,600 ANDY: What did you make, Andre? 738 00:33:41,600 --> 00:33:44,080 ANDRE: Today I've made smoked red mullet, 739 00:33:44,080 --> 00:33:48,600 a croquette, and an olive oil hollandaise. 740 00:33:51,000 --> 00:33:52,440 Why did you go for a croquette? 741 00:33:52,440 --> 00:33:56,200 Um, it's probably because it's the most forgiving thing 742 00:33:56,200 --> 00:34:00,320 that I could think of that would go in an air fryer. (CHUCKLES) 743 00:34:00,320 --> 00:34:02,200 I reckon we should have a crack. 744 00:34:17,800 --> 00:34:23,120 Andre, what I like about it is your olive oil bearnaise. 745 00:34:23,120 --> 00:34:25,200 The acidity reduction 746 00:34:25,200 --> 00:34:29,120 really punch in to the dish. 747 00:34:29,120 --> 00:34:31,360 And I think you've done a good representation 748 00:34:31,360 --> 00:34:33,680 of what a croquette should be. 749 00:34:33,680 --> 00:34:35,000 But... 750 00:34:36,280 --> 00:34:39,800 ..I would have liked to have the potato more seasoned. 751 00:34:41,600 --> 00:34:43,960 I was after a little bit of something else, you know. 752 00:34:43,960 --> 00:34:47,200 Like it was...it was pretty stock-standard potato 753 00:34:47,200 --> 00:34:48,840 with a little bit of chive in there. 754 00:34:48,840 --> 00:34:50,320 I didn't know if it needed, like, 755 00:34:50,320 --> 00:34:52,000 some lemon zest or a bit of freshness 756 00:34:52,000 --> 00:34:54,560 or even a touch of that smoked mullet 757 00:34:54,560 --> 00:34:55,720 folded through there as well - 758 00:34:55,720 --> 00:34:58,120 would have made it a bit more interesting. 759 00:34:58,120 --> 00:35:02,080 So, yeah, I think the dish on a whole maybe in the middle. 760 00:35:02,080 --> 00:35:03,920 And I think that that's a bit of a dangerous place to be 761 00:35:03,920 --> 00:35:06,960 because the cooking, you know, in top 10 is such a high standard now. 762 00:35:06,960 --> 00:35:09,880 So we're just going to see how this one comes out in the wash. 763 00:35:09,880 --> 00:35:11,240 Thanks, mate. Thanks. Thanks. 764 00:35:14,840 --> 00:35:17,000 OK, next - Audra. 765 00:35:24,600 --> 00:35:26,680 SOFIA: Oh, wow. Hello. 766 00:35:26,680 --> 00:35:28,040 Nice! 767 00:35:28,040 --> 00:35:32,040 AUDRA: Today I've made twice-cooked pork belly with plum sauce. 768 00:35:32,040 --> 00:35:34,880 This is very Chinese, so it's that braised version 769 00:35:34,880 --> 00:35:36,840 where the fats become quite gelatinous. 770 00:35:36,840 --> 00:35:39,040 But then when you put it in the air fryer, 771 00:35:39,040 --> 00:35:41,480 it then becomes caramelised around the outside. 772 00:35:41,480 --> 00:35:43,800 So that's what I was going for. 773 00:35:43,800 --> 00:35:45,320 You plate up? OK. 774 00:35:45,320 --> 00:35:47,200 Thank you. 775 00:35:47,200 --> 00:35:48,960 First, it's very well presented. 776 00:36:09,600 --> 00:36:14,360 Audra, I was praying that someone was going to go down, like, glazed, 777 00:36:14,360 --> 00:36:17,800 sticky, gnarly alley with the air fryer, and you did it. 778 00:36:17,800 --> 00:36:19,240 So thank you so much. 779 00:36:19,240 --> 00:36:22,960 What I loved was just how this pork came to the table, 780 00:36:22,960 --> 00:36:25,040 like, all sticky and caramelised. 781 00:36:25,040 --> 00:36:27,920 Even, like, those burnished edges all the way around. 782 00:36:27,920 --> 00:36:30,000 Like, that is my jam. 783 00:36:30,000 --> 00:36:32,880 And then it's just got this beautiful whisper 784 00:36:32,880 --> 00:36:36,640 of all of those aromats that you used in the pressure cooker braise. 785 00:36:36,640 --> 00:36:38,400 It's so lovely and soft. 786 00:36:40,400 --> 00:36:42,960 I know you were pressed for time, but I think it's paid off. 787 00:36:42,960 --> 00:36:44,920 It's absolutely paid off. 788 00:36:44,920 --> 00:36:46,800 The cook on the pork was amazing, 789 00:36:46,800 --> 00:36:51,720 and the way that all the flavours knit together is incredible. 790 00:36:51,720 --> 00:36:54,560 I love that plum sauce. 791 00:36:54,560 --> 00:36:57,080 It's heat and it's spice and it's zing, 792 00:36:57,080 --> 00:36:59,240 and it just lifts everything together. 793 00:36:59,240 --> 00:37:01,840 Especially when you've got a cut of meat that is really fatty, 794 00:37:01,840 --> 00:37:04,080 you do need something to balance that out. 795 00:37:04,080 --> 00:37:08,200 It's a really, really clever dish choice for the challenge. 796 00:37:08,200 --> 00:37:09,520 I think you nailed that. 797 00:37:09,520 --> 00:37:10,880 Thank you, Audra. 798 00:37:15,560 --> 00:37:19,360 The next dish we'd like to taste was made by Snez! 799 00:37:21,840 --> 00:37:24,280 I'm really happy. This is even better dish than I thought 800 00:37:24,280 --> 00:37:25,680 I would present to judges. 801 00:37:26,880 --> 00:37:30,480 It looks so elegant and at the same time, 802 00:37:30,480 --> 00:37:34,760 I really went full-on with that air fryer with all my elements. 803 00:37:34,760 --> 00:37:36,760 Bread! 804 00:37:36,760 --> 00:37:38,080 We have bread. 805 00:37:38,080 --> 00:37:43,080 I just hope the flavour tastes good. 806 00:37:43,080 --> 00:37:46,200 Snez, what is your dish? Beets and steak. 807 00:37:47,400 --> 00:37:50,800 So I do have a beetroot bread, pan jus. 808 00:37:51,840 --> 00:37:54,200 And roasted beetroots, 809 00:37:54,200 --> 00:37:57,160 beetroot chips, beetroot dust. (CHUCKLES) 810 00:37:57,160 --> 00:38:00,200 Snez, it looks like a restaurant dish. 811 00:38:01,800 --> 00:38:03,280 Let's hope it tastes like one. 812 00:38:18,600 --> 00:38:20,400 JEAN-CHRISTOPHE: Snez, first I would like to say 813 00:38:20,400 --> 00:38:23,880 your dish look....look very attractive. 814 00:38:25,120 --> 00:38:26,640 I love your puree. 815 00:38:26,640 --> 00:38:29,040 You can get the garlic, a bit of thyme to it. 816 00:38:29,040 --> 00:38:31,640 It's very unctuous. I love it, thank you. 817 00:38:32,920 --> 00:38:34,120 The sauce... 818 00:38:36,520 --> 00:38:39,120 ..is not reduced enough, it's not edge. 819 00:38:40,160 --> 00:38:41,920 Or if you did it, you did it too quick. 820 00:38:43,160 --> 00:38:46,200 The sauce was the one where I really thought you missed a trick. 821 00:38:46,200 --> 00:38:49,520 Um, it just doesn't have the guts that I wanted it to. 822 00:38:49,520 --> 00:38:52,760 And I feel like you missed an opportunity to use the air fryer 823 00:38:52,760 --> 00:38:54,640 to brown bones as soon as the clock started. 824 00:38:54,640 --> 00:38:57,240 Brown bones, brown vegies. 825 00:38:57,240 --> 00:38:59,480 Get that in a pan, saute off, deglaze, 826 00:38:59,480 --> 00:39:01,480 and really start to build flavour. 827 00:39:01,480 --> 00:39:03,160 It does taste like a pan sauce. 828 00:39:03,160 --> 00:39:05,680 And for me, this dish deserves more than that. 829 00:39:05,680 --> 00:39:06,800 Yeah. 830 00:39:06,800 --> 00:39:08,880 So bit of a mixed bag. 831 00:39:08,880 --> 00:39:10,320 It looked a million bucks... Yeah. 832 00:39:10,320 --> 00:39:13,720 ..but it kind of left us a little bit wanting when we dug in. 833 00:39:13,720 --> 00:39:16,640 So. I think you were focusing so hard 834 00:39:16,640 --> 00:39:20,320 on really going for gold with the air fryer 835 00:39:20,320 --> 00:39:24,800 that your dish overall lacks a little bit of complexity. 836 00:39:24,800 --> 00:39:25,960 Yep. 837 00:39:25,960 --> 00:39:27,960 We'll have to wait and see, Snez. Bye-bye. 838 00:39:30,360 --> 00:39:32,000 I'm really disappointed. 839 00:39:32,000 --> 00:39:34,640 Knew I should have kind of put more attention to that sauce 840 00:39:34,640 --> 00:39:37,080 other than trying to do all these elements. 841 00:39:37,080 --> 00:39:38,520 Yeah, definitely worried 842 00:39:38,520 --> 00:39:40,720 that I'm going to be cooking the pressure test. 843 00:39:40,720 --> 00:39:43,600 The next dish we want to taste belongs to Callum! 844 00:39:45,600 --> 00:39:47,440 Despite the fact I've used an air fryer before, 845 00:39:47,440 --> 00:39:49,160 I chose to do something that was a bit of a risk 846 00:39:49,160 --> 00:39:50,920 that I hadn't done in an air fryer before. 847 00:39:50,920 --> 00:39:53,680 Hopefully it's a dish that's really interesting to eat, 848 00:39:53,680 --> 00:39:55,600 a lot of fun, not too sweet, and of course, 849 00:39:55,600 --> 00:39:57,560 highlighting that nice crispy pastry. 850 00:39:57,560 --> 00:39:58,680 Oh, my gosh! 851 00:39:58,680 --> 00:40:00,360 I want to not only stay out of that bottom three 852 00:40:00,360 --> 00:40:02,480 but have a chance at winning that voucher. 853 00:40:02,480 --> 00:40:04,760 OK. Dessert in an air fryer. 854 00:40:06,280 --> 00:40:09,320 So it's a ginger and honey jelly. 855 00:40:09,320 --> 00:40:11,080 I've made a honey thyme filo, 856 00:40:11,080 --> 00:40:13,440 salted eucalyptus ice-cream 857 00:40:13,440 --> 00:40:15,800 and then some roasted fennel. 858 00:40:18,600 --> 00:40:20,800 Well, Callum, you're the only one 859 00:40:20,800 --> 00:40:22,600 who chose to make dessert in the air fryer. 860 00:40:22,600 --> 00:40:25,000 You've taken a huge risk. Let's see if it paid off. 861 00:40:40,880 --> 00:40:42,560 Callum, flavours... 862 00:40:44,000 --> 00:40:45,960 ..they are spot-on. 863 00:40:45,960 --> 00:40:47,280 Love the roasted fennel. 864 00:40:47,280 --> 00:40:50,640 It just gives a great, like, floral savoury note to the dish. 865 00:40:50,640 --> 00:40:53,160 And then that little jelly was...it was really cool. 866 00:40:53,160 --> 00:40:54,640 It's like melted away in your mouth, 867 00:40:54,640 --> 00:40:56,280 like, instantly when it hit your palate. 868 00:40:56,280 --> 00:40:59,280 And it really brought out the honey versus the citrus everywhere. 869 00:40:59,280 --> 00:41:02,080 It was so well done. Thanks, mate. Thanks, Andy. 870 00:41:02,080 --> 00:41:04,040 You've done an extraordinary job. 871 00:41:04,040 --> 00:41:07,320 The texture on the filo is remarkable. 872 00:41:07,320 --> 00:41:08,800 It is... Look at that. 873 00:41:08,800 --> 00:41:10,040 (FILO CRACKS SOFTLY) 874 00:41:10,040 --> 00:41:11,520 It's just brilliant. 875 00:41:11,520 --> 00:41:13,160 And because of the textures, 876 00:41:13,160 --> 00:41:16,680 we can really enjoy the ice-cream, the jelly. 877 00:41:18,080 --> 00:41:20,520 It is actually quite amazing. 878 00:41:20,520 --> 00:41:22,960 Listen, you are a threat, 879 00:41:22,960 --> 00:41:25,120 and you know you are. 880 00:41:25,120 --> 00:41:29,440 And every time you keep pushing that bar higher and higher. 881 00:41:29,440 --> 00:41:31,560 And I can't wait the next surprise, next. 882 00:41:31,560 --> 00:41:32,880 You are just fantastic. 883 00:41:32,880 --> 00:41:35,440 It's... Everything on the plate is to lick. 884 00:41:35,440 --> 00:41:37,000 It's to be licked. (CHUCKLING) 885 00:41:37,000 --> 00:41:38,520 Well done. Thank you. 886 00:41:38,520 --> 00:41:40,280 Well done! Thank you. 887 00:41:42,040 --> 00:41:44,880 I don't know, I mean... I don't know what to say more. 888 00:41:44,880 --> 00:41:46,600 He's just a genius. He's very good. 889 00:41:46,600 --> 00:41:47,800 WOMAN: Well done. 890 00:41:47,800 --> 00:41:51,280 Next dish we'd like to taste belongs to Alana! 891 00:41:57,560 --> 00:42:00,760 ALANA: I'm feeling pretty devastated at the moment. 892 00:42:00,760 --> 00:42:05,960 I know that they're going to grill me for overcooking my lamb. 893 00:42:05,960 --> 00:42:09,080 All I can hope for right now is that the flavours 894 00:42:09,080 --> 00:42:11,960 is going to be enough to get me out of that bottom three. 895 00:42:20,520 --> 00:42:22,320 ANDY: Alana, what is the dish? 896 00:42:22,320 --> 00:42:27,040 So it's roasted lamb rump with a honey and carob lamb jus, 897 00:42:27,040 --> 00:42:29,920 a green tahini sauce on the bottom, 898 00:42:29,920 --> 00:42:32,800 as well as some roasted beetroots. 899 00:42:32,800 --> 00:42:34,760 It's been a while since we've seen a savoury from you. 900 00:42:34,760 --> 00:42:38,240 Yeah. I mean, I cook so much savoury at home constantly, 901 00:42:38,240 --> 00:42:40,840 so I just wanted to show everything that I can do and... 902 00:42:40,840 --> 00:42:42,840 Yep. ..yeah, what I enjoy doing as well. 903 00:42:42,840 --> 00:42:44,760 And the cook on the lamb, are you happy with that? 904 00:42:44,760 --> 00:42:47,000 I'm worried it's a little bit over. Yep. 905 00:42:47,000 --> 00:42:49,920 Um, that's probably the...the main concern that I've got. 906 00:42:49,920 --> 00:42:51,520 Gotcha. 907 00:43:17,600 --> 00:43:19,400 Alright, bit to unpack here. 908 00:43:19,400 --> 00:43:21,320 What I really liked is like, 909 00:43:21,320 --> 00:43:23,320 where's the lamb fat coming from? 910 00:43:23,320 --> 00:43:26,080 I can taste a nice little waft of lamb fat. 911 00:43:26,080 --> 00:43:30,800 In the jus, and then also on the beetroot. 912 00:43:30,800 --> 00:43:31,920 Lovely touch. 913 00:43:31,920 --> 00:43:34,960 For that should just be like this, like, haze over the whole dish, 914 00:43:34,960 --> 00:43:36,480 I really enjoyed it. 915 00:43:36,480 --> 00:43:37,920 But I feel like lamb rump 916 00:43:37,920 --> 00:43:41,240 was the wrong piece of meat to put in the air fryer, 917 00:43:41,240 --> 00:43:44,640 because it's gone into a really high intense environment, 918 00:43:44,640 --> 00:43:46,360 and the outside, it's gone grey. 919 00:43:46,360 --> 00:43:48,760 And then on the inside you're getting, like, 920 00:43:48,760 --> 00:43:50,400 a small bit of blush-medium. 921 00:43:50,400 --> 00:43:53,760 That outside bit, it just...it just ruins that beautiful lamb rump. 922 00:43:53,760 --> 00:43:57,160 It needed to be in a slower, a lower temperature oven, 923 00:43:57,160 --> 00:44:00,360 so you get more of an even blush all the way through 924 00:44:00,360 --> 00:44:01,680 the centre of the meat. 925 00:44:02,840 --> 00:44:04,640 I wish you went for a fillet. 926 00:44:04,640 --> 00:44:09,760 I wish you went for a cutlet because that dish was so powerful. 927 00:44:09,760 --> 00:44:14,040 Your caramel lamb sauce reduction is fantastic. 928 00:44:14,040 --> 00:44:16,320 And you follow with the green tahini, 929 00:44:16,320 --> 00:44:18,640 which is strong, but it's nothing wrong with that. 930 00:44:18,640 --> 00:44:21,080 Look, you are a remarkable lady. 931 00:44:21,080 --> 00:44:23,760 Thank you. Now you're making me emotional. 932 00:44:23,760 --> 00:44:25,000 You are such a natural cook. 933 00:44:27,440 --> 00:44:29,600 Which bit's making you emotional? 'Cause I knew it. 934 00:44:29,600 --> 00:44:30,840 You knew? Yeah. 935 00:44:30,840 --> 00:44:32,800 You knew, yeah, yeah. 936 00:44:32,800 --> 00:44:35,760 Sorry for that, but we have to be what we are doing. 937 00:44:35,760 --> 00:44:38,240 And good luck. Thank you. 938 00:44:38,240 --> 00:44:40,600 Thanks, Alana. Thank you. 939 00:44:49,360 --> 00:44:51,920 Well, we gave you an air fryer, 940 00:44:51,920 --> 00:44:54,680 asked for top 10-worthy food 941 00:44:54,680 --> 00:44:58,080 and you guys definitely did not disappoint. 942 00:44:58,080 --> 00:45:00,120 There were a few contenders for dish of the day... 943 00:45:01,240 --> 00:45:03,240 ..but the cook who's won big 944 00:45:03,240 --> 00:45:06,600 brought us a plate of utter perfection. 945 00:45:06,600 --> 00:45:08,440 The air-fried component stole the show... 946 00:45:09,720 --> 00:45:12,320 ..but the entire dish was a massive success. 947 00:45:12,320 --> 00:45:16,760 We will never look at carrots the same way again. 948 00:45:16,760 --> 00:45:18,200 Sarah, congratulations! 949 00:45:18,200 --> 00:45:19,600 Hey! 950 00:45:19,600 --> 00:45:22,280 (APPLAUSE) 951 00:45:22,280 --> 00:45:25,040 Yay! Thank you. Thanks so much. Thanks. 952 00:45:25,040 --> 00:45:27,480 (WHOOPING) Well done. (SPEECH DROWNED OUT) 953 00:45:27,480 --> 00:45:28,600 Thank you. 954 00:45:28,600 --> 00:45:33,720 First top dish in the top 10. This is a huge confidence boost. 955 00:45:33,720 --> 00:45:36,080 I just feel ready to tackle every challenge. 956 00:45:36,080 --> 00:45:38,000 And I'm going to keep pushing myself. 957 00:45:38,000 --> 00:45:39,480 On top of that, 958 00:45:39,480 --> 00:45:43,120 a ¤5,000 Harvey Norman voucher. 959 00:45:43,120 --> 00:45:45,200 Yes, I can get my shop on 960 00:45:45,200 --> 00:45:48,600 and I can't wait to go and pick out some goodies. 961 00:45:48,600 --> 00:45:51,240 Well, unfortunately, guys, 962 00:45:51,240 --> 00:45:53,160 we do still have some bad news to dish out. 963 00:45:54,400 --> 00:45:57,440 If I call your name, step forward. 964 00:45:57,440 --> 00:45:59,520 You're cooking in tomorrow's pressure test. 965 00:46:00,960 --> 00:46:02,600 Alana. 966 00:46:06,600 --> 00:46:07,880 Snez. 967 00:46:11,000 --> 00:46:12,480 Andre. 968 00:46:12,480 --> 00:46:14,640 Oh! Zzz-zzz-zzz! 969 00:46:14,640 --> 00:46:16,280 (LAUGHS) 970 00:46:20,600 --> 00:46:23,440 So, the three of you are cooking for your spot 971 00:46:23,440 --> 00:46:25,000 in the competition tomorrow. 972 00:46:26,600 --> 00:46:28,000 You're top 10 now. 973 00:46:28,000 --> 00:46:31,720 So this one is going to be an absolute beast. 974 00:46:31,720 --> 00:46:33,440 So, everyone, get a good sleep. 975 00:46:35,440 --> 00:46:37,280 (INDISTINCT CHATTER) 976 00:46:38,800 --> 00:46:40,280 ANNOUNCER: Tomorrow night... 977 00:46:40,280 --> 00:46:44,520 This challenge has been set by an absolute trailblazer. 978 00:46:44,520 --> 00:46:46,720 Philip Khoury! (WHOOPING) 979 00:46:46,720 --> 00:46:48,960 Today you'll be making my... 980 00:46:48,960 --> 00:46:50,880 (GASPING) 981 00:46:50,880 --> 00:46:52,440 Oh, my gosh! 982 00:46:52,440 --> 00:46:54,240 ..Dawn Of A Tropical New Day. 983 00:46:54,240 --> 00:46:55,920 And it's 100% plant-based. 984 00:46:57,240 --> 00:46:59,760 Wow. There's no eggs in this and there's no dairy, 985 00:46:59,760 --> 00:47:02,160 so you can't necessarily use your intuition so much. 986 00:47:02,160 --> 00:47:04,040 I'm so worried for these guys. 987 00:47:04,040 --> 00:47:07,800 This exquisite ray of sunshine... 988 00:47:07,800 --> 00:47:09,440 WOMAN: That is beautiful. 989 00:47:09,440 --> 00:47:12,120 ..comes with a dark cloud... 990 00:47:12,120 --> 00:47:13,440 Oh, my God! 991 00:47:13,440 --> 00:47:15,160 ..of elimination. 992 00:47:15,160 --> 00:47:18,120 I do not want my MasterChef experience to end today.