0:00:02 > 0:00:04It's the last of the MasterChef semifinals.
0:00:04 > 0:00:06All week, these five amateurs have
0:00:06 > 0:00:08been pushed to their culinary limits.
0:00:10 > 0:00:11I'm excited as well.
0:00:11 > 0:00:13- Now get the food out, mate, please. Yeah?- Yeah.
0:00:14 > 0:00:16Go, go, go, go, go!
0:00:16 > 0:00:18- Well done, mate.- Awesome.- Well done.
0:00:19 > 0:00:21Beautiful.
0:00:21 > 0:00:23Wa-he-hey!
0:00:23 > 0:00:25Tough day.
0:00:25 > 0:00:28Tonight, they have just one more opportunity
0:00:28 > 0:00:30to secure their place in the final four.
0:00:32 > 0:00:34I want to get to the next round, that's for sure.
0:00:34 > 0:00:37The more I'm in the competition, the more I want to win it.
0:00:38 > 0:00:41I would just love to get through to finals week.
0:00:43 > 0:00:45This stage in the competition carries
0:00:45 > 0:00:46an enormous amount of pressure.
0:00:46 > 0:00:49Hopefully I can just deal with that today and still cook
0:00:49 > 0:00:51to the best of my ability.
0:00:52 > 0:00:54I'd be really disappointed if I went home today.
0:00:54 > 0:00:56I don't want to feel like I've missed out.
0:00:56 > 0:00:58There's an enormous amount at stake.
0:00:58 > 0:01:00If you make a mistake, you'll go home.
0:01:03 > 0:01:05Great day. Amazing day.
0:01:05 > 0:01:07I'm excited because we're going to have our final four.
0:01:07 > 0:01:10It's a long way to come to go home now.
0:01:35 > 0:01:38Welcome back, you five.
0:01:38 > 0:01:40It's been an amazing week,
0:01:40 > 0:01:41it really has.
0:01:43 > 0:01:49Now, you have to fight for a place in the finals.
0:01:51 > 0:01:53It's make or break.
0:01:53 > 0:01:55Four places, that's it.
0:01:56 > 0:01:58For the first time
0:01:58 > 0:02:00we're not going to stay in here and watch you cook,
0:02:00 > 0:02:03because today, Gregg and I are going into a dining room,
0:02:03 > 0:02:07and we're waiting for you to serve us one exceptional dish.
0:02:09 > 0:02:14I expect a restaurant experience like I've never ever had before.
0:02:16 > 0:02:17Your own dish.
0:02:17 > 0:02:20One hour and 15 minutes.
0:02:20 > 0:02:23We look forward to something amazing.
0:02:23 > 0:02:24Good luck.
0:02:24 > 0:02:25Let's cook.
0:02:39 > 0:02:41They know the deal. They know that one of them's going home.
0:02:41 > 0:02:44Who would want to go home at this stage of the competition?
0:02:46 > 0:02:48They are going to absolutely go for it.
0:02:48 > 0:02:51We are going to get some absolutely fantastic food. I don't doubt that.
0:02:55 > 0:02:57Jack continues to be on a voyage of discovery.
0:02:58 > 0:02:59He's gaining momentum.
0:02:59 > 0:03:02He's becoming a really good cook.
0:03:04 > 0:03:06But his pasta dish in the last round,
0:03:06 > 0:03:07though impressive,
0:03:07 > 0:03:10was not seasoned well enough.
0:03:10 > 0:03:12I may have messed up on my seasoning a bit, but, hopefully
0:03:12 > 0:03:16I can just deal with that today and cook my dish just as I want it.
0:03:17 > 0:03:19Today, I'm cooking a pan-roasted duck breast
0:03:19 > 0:03:22with a duck leg parcel,
0:03:22 > 0:03:27with celeriac puree, Chinese vegetables and a five-spice sauce.
0:03:28 > 0:03:31It's a case of just showing that I can do other things.
0:03:32 > 0:03:35Cook with spices and use them in moderation.
0:03:36 > 0:03:39But I just hope that they see it as a different side to me.
0:03:41 > 0:03:43Things can always go wrong,
0:03:43 > 0:03:44especially in this competition.
0:03:44 > 0:03:47Duck breast is not one of those things that anyone
0:03:47 > 0:03:49likes to eat raw or overcooked,
0:03:49 > 0:03:51so it's going to be a case
0:03:51 > 0:03:54of making sure that the duck is cooked well and it's nice and pink.
0:03:54 > 0:03:56And obviously, that can go slightly wrong.
0:04:02 > 0:04:05Luke, he can be amazingly brilliantly
0:04:05 > 0:04:07creative and inventive...
0:04:09 > 0:04:11..or he can just mess up.
0:04:11 > 0:04:15Luke's food, throughout this competition, has been at its best
0:04:15 > 0:04:17when you can pick it up with your fingers and eat it.
0:04:17 > 0:04:19And he's not scared of taking a risk.
0:04:21 > 0:04:26I'm making black pudding and chorizo Scotch eggs with a potato salad
0:04:26 > 0:04:28and pink pickled onion rings.
0:04:31 > 0:04:34I think the first comment I got when I cooked my first ever dish was,
0:04:34 > 0:04:36"It looks like something you'd have for your lunch."
0:04:38 > 0:04:39Well, I'd have this for my lunch
0:04:39 > 0:04:41but hopefully it doesn't look that way.
0:04:45 > 0:04:47The Scotch eggs will be soft in the middle,
0:04:47 > 0:04:49so they'll see the technical skill.
0:04:49 > 0:04:51I've got a little less time than I was hoping for.
0:04:51 > 0:04:53Sometimes quails' eggs can be hard to peel,
0:04:53 > 0:04:54sometimes they can't.
0:04:54 > 0:04:57Half of these were fine, half of them weren't.
0:04:57 > 0:04:59If they think the flavour balance is good, I should be OK, hopefully.
0:05:03 > 0:05:05Michael's an interesting cook.
0:05:06 > 0:05:07He has real endeavour.
0:05:09 > 0:05:11But there's been stages where he's got lost
0:05:11 > 0:05:14and he's gone a little bit too far, too much technique.
0:05:15 > 0:05:18Today, he's got to make sure he gets everything right.
0:05:20 > 0:05:23So, today, I'm doing bone marrow and pork-stuffed squid...
0:05:26 > 0:05:30..with spicy pork, crispy rice cakes and kimchi puree.
0:05:31 > 0:05:33Bit Korean,
0:05:33 > 0:05:34bit Chinese....
0:05:35 > 0:05:37..bit of a mishmash of things, really.
0:05:39 > 0:05:43My goal is to show John and Gregg something completely different.
0:05:46 > 0:05:48I'm confident I can get it how I want it,
0:05:48 > 0:05:51but there's some challenging flavours potentially.
0:05:51 > 0:05:54I need to make it look attractive as well.
0:05:56 > 0:05:59Ping's done some amazing food for us.
0:06:02 > 0:06:03She's set her own benchmark.
0:06:04 > 0:06:05We know how good she can be.
0:06:05 > 0:06:07Today, she's got to continue on that journey.
0:06:09 > 0:06:12Today, I'm doing a braised pork belly sandwich.
0:06:12 > 0:06:15It's a oriental take on an English hog roast.
0:06:17 > 0:06:21It's going to be on a fluffy white bun which we call bao.
0:06:22 > 0:06:25Inside, there'll be slices of pork belly,
0:06:25 > 0:06:28with a carrot and apple salad,
0:06:28 > 0:06:30topped with pork crackling.
0:06:32 > 0:06:35If any of those elements go wrong, then I don't have the dish.
0:06:39 > 0:06:41It's really important I impress today
0:06:41 > 0:06:44because I don't want to go home.
0:06:44 > 0:06:45As simple as that.
0:06:49 > 0:06:52Angela, she loves to cook, she loves to eat, it's obvious.
0:06:52 > 0:06:54John, she has a talent.
0:06:56 > 0:07:00We know she cooks wonderful, gutsy, earthy food.
0:07:00 > 0:07:03We know she delivers great flavour,
0:07:03 > 0:07:06but her presentation's always been an issue.
0:07:09 > 0:07:14Today, I'm cooking spiced pineapple with a spicy caramel sauce...
0:07:16 > 0:07:20..lime sorbet and a coconut and lime leaf foam.
0:07:23 > 0:07:25I'm doing a dessert, so
0:07:25 > 0:07:29it could either be brilliant or it could be a bit of a disaster.
0:07:32 > 0:07:34It's only about 10 minutes to go.
0:07:34 > 0:07:36They better be thinking about plating up.
0:07:38 > 0:07:39Oh, my sorbet...
0:07:40 > 0:07:43..froze in the blast chiller, and it's not meant to happen.
0:07:43 > 0:07:47I have to hope now that will unfreeze in time
0:07:47 > 0:07:49so that I can put it into the sorbet maker.
0:07:50 > 0:07:53I kind of wanted a no-drama round.
0:07:56 > 0:08:01Only four of these amateurs will make it through to the final week.
0:08:01 > 0:08:04Everything now depends on just one dish.
0:08:07 > 0:08:09Right, Jack's up with his duck.
0:08:11 > 0:08:13I think it may have been a minute too long.
0:08:13 > 0:08:17He's going Asian. Not something we've really seen from Jack before.
0:08:18 > 0:08:22Pan roasted duck, spiced spring roll, celeriac, pak choi
0:08:22 > 0:08:24and five-spice sauce.
0:08:25 > 0:08:27He's got a lot of big flavours in there,
0:08:27 > 0:08:28a lot of process.
0:08:30 > 0:08:32I just want it to be quite intricate,
0:08:32 > 0:08:34and there's lots of little bits going on, so
0:08:34 > 0:08:37I just want to make sure they're all looking good on the plate.
0:08:55 > 0:08:58Jack's dish is pan roasted duck
0:08:58 > 0:09:00with spiced spring roll,
0:09:00 > 0:09:02fondant potatoes,
0:09:02 > 0:09:04celeriac puree,
0:09:04 > 0:09:08mushrooms, carrot and pak choi,
0:09:08 > 0:09:09served with
0:09:09 > 0:09:11a red wine and five-spice sauce.
0:09:11 > 0:09:18Wow. It smells amazing and I've got to say, the sheen on that sauce,
0:09:18 > 0:09:21glistening, is really impressive.
0:09:31 > 0:09:35Jack, it's a great-looking plate of food,
0:09:35 > 0:09:38and showing off a huge amount of skill
0:09:38 > 0:09:40which I praise you for.
0:09:40 > 0:09:42I love your little potato fondants.
0:09:42 > 0:09:46I think the sauce and the duck are absolutely delicious.
0:09:46 > 0:09:49But there are little things that aren't quite right,
0:09:49 > 0:09:53and it's got to do with the amount of work you've given yourself to do.
0:09:53 > 0:09:55The spring rolls are a bit messy
0:09:55 > 0:09:59and they're a bit greasy cos the oil's gone inside that duck.
0:10:00 > 0:10:01I think the whole thing
0:10:01 > 0:10:04could probably do with just a little bit more seasoning.
0:10:05 > 0:10:08Lots of really lovely textures in here,
0:10:08 > 0:10:11so the spring roll going into the soft duck,
0:10:11 > 0:10:13and also the lovely, buttery potato fondant.
0:10:13 > 0:10:16However, it's lacking flavour.
0:10:16 > 0:10:19It doesn't set the mouth on fire.
0:10:19 > 0:10:21It just doesn't, mate, I'm really sorry.
0:10:22 > 0:10:27Technique is there, the ambition is there, the bravery is there.
0:10:27 > 0:10:29I'd like it to taste stunning.
0:10:34 > 0:10:36- Thank you very much.- Thank you. - Cheers.
0:10:43 > 0:10:48You know, in one hour and 15 minutes, that's a huge amount of work.
0:10:51 > 0:10:54It is quite a disappointment when your taste isn't quite there,
0:10:54 > 0:10:56especially when you go to all that effort.
0:10:58 > 0:10:59And it's just small amounts.
0:10:59 > 0:11:01You do 90% in the process, and 10% lets you down.
0:11:01 > 0:11:02That is frustrating
0:11:06 > 0:11:07Who's next?
0:11:08 > 0:11:10Next up is Luke.
0:11:10 > 0:11:11This Scotch egg.
0:11:14 > 0:11:16Big moment, just cutting those Scotch eggs in half.
0:11:16 > 0:11:19I'm looking for a soft middle and a cooked white. Fingers crossed.
0:11:19 > 0:11:21Luke - black pudding and chorizo Scotch egg
0:11:21 > 0:11:23with potato salad.
0:11:23 > 0:11:28I hope there's more to Luke's dish than is just written here.
0:11:28 > 0:11:31Otherwise, I'm not sure there's enough happening.
0:11:31 > 0:11:34It's got to be the detail for me.
0:11:34 > 0:11:36The Scotch egg has to be perfectly formed.
0:11:36 > 0:11:39I think it's a really brave thing to do.
0:11:39 > 0:11:42Yeah, well, that one's a disaster.
0:11:42 > 0:11:43That has never happened.
0:11:43 > 0:11:45Thankfully I do have a reserve.
0:11:45 > 0:11:49The egg's actually fallen to pieces here which is a bit of a shame.
0:11:55 > 0:11:56Perfect.
0:12:17 > 0:12:21Luke has made black pudding and chorizo Scotch quails' eggs with
0:12:21 > 0:12:27potato salad and pickled red onion rings, topped with crispy shallots.
0:12:31 > 0:12:33Cool.
0:12:34 > 0:12:36Great looking dish, Luke.
0:12:36 > 0:12:37- Thank you.- Very clever.
0:12:37 > 0:12:40And I didn't expect it to be done with a quail's egg.
0:12:40 > 0:12:42Ah.
0:12:42 > 0:12:46I love the look of that, mate. That is fantastic.
0:13:00 > 0:13:01That so works for me.
0:13:01 > 0:13:04That so, completely works for me.
0:13:04 > 0:13:07The crispiness on the outside of that Scotch egg
0:13:07 > 0:13:08is a light crispness.
0:13:08 > 0:13:11I love the black pudding - that earthy flavour.
0:13:11 > 0:13:14And then to get little bits of more peppery chorizo in it is well...
0:13:14 > 0:13:17The egg yolk just gives it a rich coating which is lovely.
0:13:17 > 0:13:21And then, the sharp pickle flavour of those onions
0:13:21 > 0:13:22is a perfect foil for it.
0:13:24 > 0:13:25Sometimes you lose the way.
0:13:25 > 0:13:27Today, I think you followed a brilliant path.
0:13:27 > 0:13:28And I really like this.
0:13:29 > 0:13:30Thank you.
0:13:30 > 0:13:32I was concerned it was going to be too simple.
0:13:34 > 0:13:37But what you've done here has shown something which is really
0:13:37 > 0:13:39quite adventurous and very skilled indeed.
0:13:39 > 0:13:41- HE LAUGHS - Thank you.
0:13:41 > 0:13:43Good on you, Luke.
0:13:43 > 0:13:44Cheers, guys.
0:13:49 > 0:13:53I think old Luke there has just had one of his inventive ON days, John,
0:13:53 > 0:13:56cos that's actually restaurant-standard pretty,
0:13:56 > 0:13:58and it tastes fabulous.
0:14:02 > 0:14:05I did take a risk in that I was taking something that was
0:14:05 > 0:14:08essentially pretty simple and trying to elevate it to a different level.
0:14:09 > 0:14:11The... Yeah, the comments were really positive, so...
0:14:11 > 0:14:12Yeah, I'm really happy.
0:14:20 > 0:14:24Mark's got about five minutes left. And by the sounds of his dish,
0:14:24 > 0:14:25he's got a lot of stuff to get on the plate.
0:14:26 > 0:14:30Whoo, Michael - bone marrow squid,
0:14:30 > 0:14:33pork, rice cakes and kimchi puree.
0:14:33 > 0:14:36It sounds like some sort of crazy, Asian paella.
0:14:38 > 0:14:40Michael is taking a massive risk.
0:14:41 > 0:14:43This is food we haven't seen from Michael before.
0:14:43 > 0:14:45How does this whole thing come together?
0:14:49 > 0:14:51It's not quite as neat as when I practised at home,
0:14:51 > 0:14:54but my hands weren't shaking at home, I was quite calm, so...
0:14:54 > 0:14:55HE LAUGHS
0:14:55 > 0:14:57It's always a challenge plating up here.
0:15:08 > 0:15:09Wow.
0:15:11 > 0:15:15Michael has made bone marrow and chorizo-stuffed squid
0:15:15 > 0:15:18with a Sichuan pepper, pork and cabbage stew
0:15:18 > 0:15:22and rice cakes on a bed of kimchi puree,
0:15:22 > 0:15:25garnished with spring onions and crispy shallots.
0:15:35 > 0:15:37Presentation, really, there isn't any.
0:15:37 > 0:15:38It's nondescript.
0:15:38 > 0:15:40It does look a little bit muddled.
0:15:40 > 0:15:44But to me, the flavours are kind of as muddled as the look.
0:15:44 > 0:15:46I got to be honest, it feels a little bit to me like
0:15:46 > 0:15:49I've emptied cartons from a takeaway.
0:15:50 > 0:15:54I think it looks really ugly, but there's the fieriness of the chilli,
0:15:54 > 0:15:56with a sweetness at the same time.
0:15:56 > 0:16:00There's the crunch of those crispy Korean rice cakes,
0:16:00 > 0:16:02there's the succulence of the pork
0:16:02 > 0:16:04and the sweetness of the fat of the bone marrow.
0:16:04 > 0:16:07It's quite exciting,
0:16:07 > 0:16:09but about as ugly as it gets.
0:16:09 > 0:16:12I have to say, it's not the prettiest presentation.
0:16:12 > 0:16:13In practise I did a better job.
0:16:13 > 0:16:15I wish I'd have done a better job today.
0:16:15 > 0:16:19I think you've been really daring here, Michael. Really daring.
0:16:19 > 0:16:21And when you're daring it can divide the crowd.
0:16:24 > 0:16:25Thank you.
0:16:32 > 0:16:34Every diner is affected by how their dish looks,
0:16:34 > 0:16:36and it's definitely affecting me.
0:16:40 > 0:16:44It's so difficult to know where you stand in the pecking order
0:16:44 > 0:16:45in MasterChef.
0:16:45 > 0:16:48All you can do is put forward the best dish that you can,
0:16:48 > 0:16:49and hope that's enough.
0:16:55 > 0:16:56Ping - look at that.
0:16:56 > 0:16:59Braised pork belly sandwich.
0:17:01 > 0:17:03You know what? That's one of those descriptions
0:17:03 > 0:17:06where you do not know what you're getting apart from the pork belly.
0:17:09 > 0:17:12If she's doing pork, how's she going to make sure it's
0:17:12 > 0:17:14beautifully tender in one hour and 15 minutes?
0:17:44 > 0:17:46Surprise.
0:17:46 > 0:17:48JOHN LAUGHS
0:17:48 > 0:17:50Ah, Ping, you make me smile.
0:17:50 > 0:17:56- You have promised us a braised pork belly sandwich.- Yep.
0:17:56 > 0:17:59There ain't no bread. Instead, we've got bamboo steamers.
0:17:59 > 0:18:01Well, you just have to see what's inside.
0:18:05 > 0:18:08Ping's braised pork belly sandwich
0:18:08 > 0:18:12consists of pork belly topped with pork crackling,
0:18:12 > 0:18:13a white bao bun...
0:18:14 > 0:18:17..and a cucumber, carrot and apple salad,
0:18:17 > 0:18:21served with a sweet and sticky soy sauce.
0:18:21 > 0:18:22Oh.
0:18:25 > 0:18:26It better taste as good as it looks.
0:18:26 > 0:18:28I hope so.
0:18:28 > 0:18:29Fabulous.
0:18:31 > 0:18:35So...salad on, pork on, sauce on, and...
0:18:35 > 0:18:36off you go!
0:18:50 > 0:18:52The flavour on that pork, the saltiness on it
0:18:52 > 0:18:54is just superb.
0:18:54 > 0:18:58I love the contrast of the sweet, sticky pork with
0:18:58 > 0:19:01the crisp acidity of those lovely vegetables.
0:19:01 > 0:19:03I'd like a little more acidity.
0:19:03 > 0:19:04OK.
0:19:04 > 0:19:08But I tell you what, textures and flavours
0:19:08 > 0:19:09that are just lovely.
0:19:09 > 0:19:13And presentation is so eye-catching.
0:19:13 > 0:19:15Ping, you are clever.
0:19:15 > 0:19:16Thank you.
0:19:16 > 0:19:18Thank you.
0:19:18 > 0:19:20I think your pork is delicious.
0:19:20 > 0:19:22How you've got it so tender
0:19:22 > 0:19:24in one hour and 15 minutes, I have no idea.
0:19:24 > 0:19:27And the sauce is wonderful.
0:19:27 > 0:19:29Gooey and almost molasses thick,
0:19:29 > 0:19:32but spicy in the flavour of the pork at the same time.
0:19:32 > 0:19:34It's really...
0:19:35 > 0:19:37..really good.
0:19:37 > 0:19:41For me, it's the best ever Chinese sparerib sandwich.
0:19:41 > 0:19:44- SHE LAUGHS - Thank you.
0:19:44 > 0:19:46- I think you should go so I can eat the rest.- Thank you.
0:19:46 > 0:19:47- Cheers, Ping.- Thank you very much.
0:19:51 > 0:19:53I tell you what, she's done it again.
0:19:53 > 0:19:54There doesn't seem to be any stopping her.
0:19:54 > 0:19:56John, this is fabulous.
0:20:04 > 0:20:05I'm really happy that it worked.
0:20:05 > 0:20:07Really, really happy.
0:20:10 > 0:20:11To me, it's a brilliant day.
0:20:19 > 0:20:22Right, Angela - dessert. Last one.
0:20:24 > 0:20:26I need to just wait till this gets to a temperature that
0:20:26 > 0:20:28I won't burn my hands.
0:20:28 > 0:20:30It's like a chocolate pull.
0:20:33 > 0:20:37It's for a garnish. I learnt it with John Campbell.
0:20:40 > 0:20:42Oh, no.
0:20:44 > 0:20:48Angela - the spiced pineapple and caramel sauce with lime sorbet,
0:20:48 > 0:20:51five-spiced filo crisp...
0:20:52 > 0:20:54..and coconut lime leaf foam.
0:20:58 > 0:21:02This isn't the sort of food she normally cooks,
0:21:02 > 0:21:04it's not the style she normally cooks,
0:21:04 > 0:21:08and it's not the ingredients she normally cooks with.
0:21:09 > 0:21:10The sorbet's good.
0:21:12 > 0:21:14Someone might have to carry them for me
0:21:14 > 0:21:16cos my hands are shaking so much.
0:21:24 > 0:21:29Angela's dessert is spiced pineapple with caramel sauce,
0:21:29 > 0:21:31a filo crisp,
0:21:31 > 0:21:33lime sorbet,
0:21:33 > 0:21:35on a coconut lime leaf foam,
0:21:35 > 0:21:38and topped with a chocolate pull.
0:21:38 > 0:21:40I've liked your food since you came in here.
0:21:40 > 0:21:43And we've been nagging you and nagging you about presentation.
0:21:43 > 0:21:46What a time to get it right. Look at that!
0:21:58 > 0:22:02You have absolutely nailed it.
0:22:02 > 0:22:05You have smashed the living daylights out of it.
0:22:05 > 0:22:07That is fabulous.
0:22:07 > 0:22:10Fresh, fruity, the caramel's all over it,
0:22:10 > 0:22:12there's a taste of coconut in there, lime as well.
0:22:12 > 0:22:14I mean, I know I love desserts,
0:22:14 > 0:22:16I'm not going crazy cos it's a dessert.
0:22:16 > 0:22:19I'm going crazy because you have nailed it.
0:22:19 > 0:22:21I'm so pleased for you.
0:22:21 > 0:22:23That is awesome.
0:22:23 > 0:22:28I love that lime sorbet with that pineapple.
0:22:28 > 0:22:30And then the little bits like this, you...you know,
0:22:30 > 0:22:34your little biscuit that you've learnt from John Campbell -
0:22:34 > 0:22:35properly awesome.
0:22:35 > 0:22:41Technique, definition, flavour, presentation.
0:22:41 > 0:22:43I'm really pleased for you, you know that?
0:22:43 > 0:22:45I never thought I'd ever be able to do something like that.
0:22:48 > 0:22:49Good job, you.
0:22:49 > 0:22:52- Thank you so much.- You are chuffed, aren't you?- Really.
0:22:52 > 0:22:54I'm chuffed for you as well. I think it's lovely.
0:22:54 > 0:22:56- Thanks ever so much.- Thank you. Thanks, Angela.- Thank you.
0:23:02 > 0:23:05I tell you what, I just so admire her courage.
0:23:05 > 0:23:08I mean, to have presentation issues and then decide to do a dessert
0:23:08 > 0:23:12I think is about as gutsy as you can get.
0:23:17 > 0:23:20Totally, totally, totally delighted.
0:23:23 > 0:23:25It couldn't have gone better.
0:23:32 > 0:23:35Listen, it's really hard making a decision like this
0:23:35 > 0:23:36on a day like today.
0:23:36 > 0:23:38The fact is, we're sending one of these five amazing cooks home.
0:23:38 > 0:23:40HE SIGHS
0:23:40 > 0:23:41Oh, crikey.
0:23:47 > 0:23:51I am absolutely delighted with Ping and Angela.
0:23:51 > 0:23:54I think the two ladies absolutely nailed it.
0:23:54 > 0:23:58Angela's dessert, for me, was the dish of the day.
0:23:59 > 0:24:03It would be brilliant to go through to the final.
0:24:03 > 0:24:05I'd absolutely love it more than anything.
0:24:06 > 0:24:08- Ping, you loved?- Loved Ping.
0:24:08 > 0:24:10Love, love, love Ping.
0:24:10 > 0:24:12Ping's food - brilliant today.
0:24:14 > 0:24:15I hope I have proven myself.
0:24:15 > 0:24:19And I really, really want to stay, so I hope I've done enough.
0:24:22 > 0:24:23Luke?
0:24:23 > 0:24:27What really, really impressed me more than anything else,
0:24:27 > 0:24:30was just how great that Scotch egg was to eat.
0:24:31 > 0:24:32If I go through to the final from here,
0:24:32 > 0:24:35I don't know if my heart can take it.
0:24:35 > 0:24:37Excitement levels will go through the roof, even though
0:24:37 > 0:24:40they're already through the roof.
0:24:40 > 0:24:42I don't really know what to make of Jack.
0:24:42 > 0:24:45It was quite an attractive dish, but for me,
0:24:45 > 0:24:47it did lack flavour.
0:24:47 > 0:24:50But technically, everything was cooked beautifully,
0:24:50 > 0:24:52it was presented beautifully,
0:24:52 > 0:24:55but, yes, Jack needs to grind the pepper and a bit of salt.
0:24:57 > 0:25:00I think I might be the most nervous I've been so far.
0:25:01 > 0:25:03Michael today took a massive risk.
0:25:03 > 0:25:08It was a beautiful tasting dish but it was presented really badly.
0:25:08 > 0:25:14But it's not just that, it's all one, soft, mushy texture.
0:25:14 > 0:25:18I would be gutted to go home at this stage.
0:25:18 > 0:25:20I'd beat myself up for weeks,
0:25:20 > 0:25:23tell myself that it was pointless entering
0:25:23 > 0:25:25if you're not going to get to the final.
0:25:26 > 0:25:30Right now, for me, honestly, there's two people here at risk.
0:25:30 > 0:25:32One is Jack and one is Michael.
0:25:34 > 0:25:37We can only take the best four into the final week.
0:25:52 > 0:25:53Incredible week,
0:25:53 > 0:25:55fantastic competition,
0:25:55 > 0:25:59but, unfortunately, one of you has to leave us.
0:26:04 > 0:26:05The person leaving us...
0:26:21 > 0:26:22..is Michael.
0:26:23 > 0:26:25Thank you very much for everything.
0:26:25 > 0:26:26Good luck, everyone. Good luck.
0:26:42 > 0:26:45Naturally, really disappointed to go home because I think
0:26:45 > 0:26:48if I'd have executed that dish better today,
0:26:48 > 0:26:51I might have been in with a shout.
0:26:52 > 0:26:55Overall, I think I'll look back,
0:26:55 > 0:26:57pleased that I entered, pretty proud of myself.
0:26:58 > 0:27:00It's a great accomplishment.
0:27:00 > 0:27:03I don't regret anything, really.
0:27:03 > 0:27:05I'm definitely a better cook than when I started.
0:27:18 > 0:27:23Congratulations. You four are through to the final week.
0:27:23 > 0:27:25It's just incredible.
0:27:26 > 0:27:29I'm in the final four, and I don't really believe it.
0:27:29 > 0:27:30It feels absolutely amazing.
0:27:32 > 0:27:35I am absolutely over the moon.
0:27:36 > 0:27:37I'm really proud.
0:27:37 > 0:27:39I feel like I've really achieved something.
0:27:41 > 0:27:43It's absolutely fantastic.
0:27:43 > 0:27:46I'm really, really, really happy that I'm here.
0:27:48 > 0:27:51I can't believe that I'm here today. I feel incredibly fortunate,
0:27:51 > 0:27:54and massively excited for the next couple of rounds.
0:28:00 > 0:28:03Next week, it's the finals...
0:28:04 > 0:28:08..and the competition is pushed to a completely different level.
0:28:09 > 0:28:11Everyone's getting a little bit nervous now.
0:28:11 > 0:28:13The pressure is on.
0:28:20 > 0:28:22At the end of it,
0:28:22 > 0:28:26the MasterChef Champion 2014 will be crowned.