0:00:04 > 0:00:06Four exceptional cooks.
0:00:07 > 0:00:10And tonight,
0:00:10 > 0:00:15three of them will become the Masterchef finalists.
0:00:15 > 0:00:18But to get there, they will have to create
0:00:18 > 0:00:21their finest patisserie masterpieces,
0:00:21 > 0:00:25for the stars of television's golden age of comedy.
0:00:25 > 0:00:28Hot! Hot!
0:00:28 > 0:00:30Has it all gone horribly wrong in the kitchen?
0:00:34 > 0:00:38And three of the greatest pastry chefs in the world.
0:00:41 > 0:00:42I really don't know where to start.
0:00:45 > 0:00:48Winning Masterchef is now my only goal.
0:00:48 > 0:00:52It's been a real hard road, but one of the most rewarding ones
0:00:52 > 0:00:54I've ever been on, as well.
0:00:55 > 0:00:59Only us four understand how horribly tense it is,
0:00:59 > 0:01:00and how scared we all are.
0:01:00 > 0:01:04I want to win this competition, and turn at the end and say,
0:01:04 > 0:01:07"I'm the best. I'm better than you, you, you and you".
0:01:21 > 0:01:25For amateurs, pastry is one of the hardest skills to master.
0:01:25 > 0:01:29There's just so many variables,
0:01:29 > 0:01:33and everything has to be quite precise and perfect.
0:01:33 > 0:01:35And I'm not so perfect.
0:01:35 > 0:01:37Desserts, for me,
0:01:37 > 0:01:40is a tough one. I don't eat them.
0:01:40 > 0:01:43Pastry is an exact science.
0:01:43 > 0:01:44When it goes wrong,
0:01:44 > 0:01:46it goes very, very wrong.
0:01:46 > 0:01:49I'm sure if I practise as much as I practise my savoury,
0:01:49 > 0:01:51I'd be very good at pastry.
0:01:51 > 0:01:53But I don't, so I'm not.
0:02:08 > 0:02:11Welcome to the parlour here, at Sketch.
0:02:11 > 0:02:15There is a very special gathering here today.
0:02:15 > 0:02:19We have got stars of hit 1970s comedy shows,
0:02:19 > 0:02:22meeting here for afternoon tea.
0:02:22 > 0:02:24Including Hi-de-Hi,
0:02:24 > 0:02:25Butterflies,
0:02:25 > 0:02:28The Goodies, Are You Being Served?
0:02:28 > 0:02:30Listen,
0:02:30 > 0:02:33these people made Great Britain laugh.
0:02:33 > 0:02:34Today,
0:02:34 > 0:02:37we want your food to put a smile on THEIR faces.
0:02:38 > 0:02:40Go on, guys. Go and make us proud.
0:02:44 > 0:02:46I'm excited by this.
0:02:46 > 0:02:49- # Goodie-goodie-yum-yum! # - I'm free!
0:02:54 > 0:02:57The contestants have 2½ hours
0:02:57 > 0:02:59to make a savoury item,
0:02:59 > 0:03:02and two sweet cakes, or pastries.
0:03:02 > 0:03:06Each of them has designed their own menu.
0:03:08 > 0:03:12To become a great patissier, you've got to be disciplined.
0:03:12 > 0:03:15But you also have to have a scientific, and artistic, mind.
0:03:15 > 0:03:19Pastry work is one of the most difficult culinary arts
0:03:19 > 0:03:21to get right, ever.
0:03:23 > 0:03:26It can be fun, but it has to be elegant.
0:03:26 > 0:03:30We can't see buns the size of your head, and great big doorstopper sandwiches.
0:03:30 > 0:03:31It simply won't do.
0:03:33 > 0:03:35Let's face it, Gregg.
0:03:35 > 0:03:37Really soon, we'll lose one of these four.
0:03:37 > 0:03:40The pressure is truly on.
0:03:49 > 0:03:50Jay, tell me what your dishes are.
0:03:50 > 0:03:53I'm doing salmon and broccoli tarts.
0:03:53 > 0:03:54Two types of salmon.
0:03:54 > 0:03:57Baked salmon in the tart, with head of broccoli.
0:03:57 > 0:03:59Smoked salmon on top, with watercress.
0:03:59 > 0:04:01Two sweet things. What are they?
0:04:01 > 0:04:04I'm doing a chocolate ganache, with raspberries.
0:04:04 > 0:04:06Nice. What's the other one?
0:04:06 > 0:04:08A traditional custard tart.
0:04:08 > 0:04:11I'm going to put sous vide strawberries on the top.
0:04:11 > 0:04:13You seem confident. What do you know that I don't?
0:04:13 > 0:04:17'70s, isn't it? Custard tart, with a bit of strawberry.
0:04:17 > 0:04:19Salmon and broccoli,
0:04:19 > 0:04:22that's Sunday tea, mate.
0:04:22 > 0:04:25It IS '70s, isn't it? Shall I get my flares on, and a kipper tie?
0:04:25 > 0:04:26Thought you already had them on!
0:04:26 > 0:04:28THEY LAUGH
0:04:28 > 0:04:32I'll do that, if you promise to get those out on time, and beautiful.
0:04:32 > 0:04:34I'll do my utmost, our kid.
0:04:42 > 0:04:44Where's the sous vide machine again?
0:04:46 > 0:04:48A bit alien to me pastry.
0:04:48 > 0:04:51There's quite a lot of elements
0:04:51 > 0:04:52that can go wrong,
0:04:52 > 0:04:55and possibly will go wrong,
0:04:55 > 0:04:57that I'll have to put straight,
0:04:57 > 0:04:59but it's Masterchef. It's not meant to be easy, is it?
0:05:07 > 0:05:11Shelina, what are your three lovely dishes today that will impress?
0:05:11 > 0:05:16My savoury is spicy scones with a mango relish,
0:05:16 > 0:05:17and a coriander cheese.
0:05:17 > 0:05:19And, my sweet...
0:05:20 > 0:05:23..one of them is an exotic fruit tartlet,
0:05:23 > 0:05:25with cardamom creme patisserie.
0:05:25 > 0:05:28And this one is a carrot, ginger and pecan cake.
0:05:28 > 0:05:32I'm trying to add the things that I love to these dishes.
0:05:32 > 0:05:34I just want them to smile.
0:05:34 > 0:05:36- Good. Sounds delicious.- Thank you.
0:05:45 > 0:05:47Oh, I love an icing bag, me.
0:05:47 > 0:05:50You know someone's serious, once you get an icing bag out.
0:05:51 > 0:05:55It's afternoon tea, and to know that your food
0:05:55 > 0:05:58will be received with some sort of good humour,
0:05:58 > 0:06:01it's always a bit of a safety net,
0:06:01 > 0:06:04cos if things go wrong, hopefully they'll look at it in a positive way.
0:06:08 > 0:06:10Tom, what are you making?
0:06:10 > 0:06:13I'm doing strawberry rhubarb macaroons,
0:06:13 > 0:06:16a coffee, walnut and chocolate gateau,
0:06:16 > 0:06:20and, for my savoury option, I'm doing a duck and redcurrant pie.
0:06:20 > 0:06:24There's a smile on your face, and a twinkle in your eye.
0:06:24 > 0:06:25What's going on?
0:06:25 > 0:06:29Other than the stresses of getting it done on time, and how I want it,
0:06:29 > 0:06:32I love cooking, and making my own food how I want to make it.
0:06:32 > 0:06:35- Tom, I think they sound fantastic. - Good.
0:06:35 > 0:06:36Thank you.
0:06:42 > 0:06:45It's a really fun challenge.
0:06:45 > 0:06:48A little bit quirky.
0:06:48 > 0:06:52The people are going to be quirky, and hopefully the food will be.
0:06:54 > 0:06:56HE LAUGHS
0:06:56 > 0:06:59- So, what are you making? - I'm making savoury scones,
0:06:59 > 0:07:01with mozzarella and pancetta jam.
0:07:01 > 0:07:03Nice.
0:07:03 > 0:07:05Then I'm making carrot cake, with a thyme icing,
0:07:05 > 0:07:07and candied carrots.
0:07:07 > 0:07:10Marshmallows, with raspberries and white chocolate dipping sauce.
0:07:10 > 0:07:14Is the marshmallow, for you, the one that's the most difficult?
0:07:14 > 0:07:16- It is. I'm allergic to eggs. - Why would you take a dish,
0:07:16 > 0:07:18for an important task like this,
0:07:18 > 0:07:20based around a product you are allergic to?
0:07:20 > 0:07:24- When I tested at home, I had my wife to taste it.- She's not around today.
0:07:24 > 0:07:29- Not around today, so I'm following the recipe.- Push, push, push!
0:07:35 > 0:07:38There's a promise of some very good pastry work in here!
0:07:38 > 0:07:42There's some lovely dishes, if they can get them up.
0:07:47 > 0:07:49With one hour left, Jay has only just started
0:07:49 > 0:07:52to blind bake his pastry.
0:07:52 > 0:07:55And he's still making the cases
0:07:55 > 0:07:57for his chocolate and custard tarts.
0:07:59 > 0:08:01See what I just did there?
0:08:01 > 0:08:03Di you see what I just did there?
0:08:03 > 0:08:06I'm blind baking nothing!
0:08:06 > 0:08:07HE LAUGHS
0:08:07 > 0:08:10Jay's got a big grin on his face,
0:08:10 > 0:08:13and I just worry for Jay.
0:08:13 > 0:08:15My main worry is, I'm nervous over timings.
0:08:17 > 0:08:18Unlike Jay,
0:08:18 > 0:08:22Tom has finished his pastry cases.
0:08:22 > 0:08:25But there's a problem with his macaroons.
0:08:25 > 0:08:27I'm not happy with the first batch.
0:08:27 > 0:08:28There was too much colour on them.
0:08:30 > 0:08:34Every time I've practised them, they've been better than that.
0:08:34 > 0:08:36So, I'll redo them.
0:08:36 > 0:08:40Tom can't afford one more slip up.
0:08:40 > 0:08:43Doing the macaroons for a second time has put him so far behind.
0:08:43 > 0:08:48That duck pie isn't finished, and he has to decorate the gateau.
0:08:50 > 0:08:52Andrew is also behind.
0:08:52 > 0:08:54I had to make my marshmallows again.
0:08:54 > 0:08:57I didn't let the syrup boil up to temperature properly.
0:08:57 > 0:08:59To be honest,
0:08:59 > 0:09:01I'm not quite in control, and I don't like it.
0:09:01 > 0:09:03It's messy, and I don't feel in control.
0:09:06 > 0:09:09Andrew has lost one lot of marshmallow already.
0:09:09 > 0:09:11Let's just hope the second lot sets for him,
0:09:11 > 0:09:14or we'll have puddles of flavoured egg whites,
0:09:14 > 0:09:17with a raspberry stuck in the middle of it.
0:09:22 > 0:09:25I'm kind of on time, I think I am.
0:09:25 > 0:09:29It's just all the bits and bobs that makes things come together.
0:09:29 > 0:09:33I have my creme patisserie left today, my cream frosting of my cake,
0:09:33 > 0:09:36cutting everything out, and getting them into shape.
0:09:36 > 0:09:38Actually, I've got a lot to do, still.
0:09:38 > 0:09:40- SHE LAUGHS - In retrospect.
0:09:43 > 0:09:44- Shelina?- Yes?
0:09:44 > 0:09:47What's black, and sits on the bottom of a pan?
0:09:47 > 0:09:49- Burnt relish?- Yep. Be careful. Careful!
0:09:49 > 0:09:50Careful!
0:09:50 > 0:09:53You've got to stir stuff, my little friend.
0:09:53 > 0:09:55- Sugar... - ..caramelises.
0:09:55 > 0:09:57Yeah, that's one word.
0:09:57 > 0:09:59What we used to call, "Burnt".
0:09:59 > 0:10:01I saved it, it's fine! Or, you saved it.
0:10:03 > 0:10:04- "Thanks, John".- Thank you!
0:10:21 > 0:10:25These are the stars of the golden age of British comedy.
0:10:25 > 0:10:28Lovely to see you.
0:10:28 > 0:10:33Are You Being Served's Frank Thornton and Nicholas Smith.
0:10:33 > 0:10:35"Salmon and Broccoli Tarts". Well, I hate broccoli.
0:10:35 > 0:10:39"Chocolate and Raspberry Tarts". I shouldn't eat that. I have diabetes.
0:10:39 > 0:10:43"Custard tarts with Strawberry". I shouldn't eat that, either.
0:10:43 > 0:10:47My trouble is, I have no sense of smell, or taste.
0:10:47 > 0:10:50So, I don't care what I eat.
0:10:50 > 0:10:51It's all the same.
0:10:51 > 0:10:54Wendy Craig, from Butterflies.
0:10:54 > 0:10:58Weren't the '70s where we had Black Forest gateau,
0:10:58 > 0:11:00and ham with pineapple?
0:11:00 > 0:11:04Alison Steadman, from Mike Leigh's Abigail's Party.
0:11:04 > 0:11:07The first time I had avocado pear
0:11:07 > 0:11:10was in the early '70s.
0:11:10 > 0:11:14I literally ate it, every day, for weeks.
0:11:14 > 0:11:18I must have had 30, or 40. Cos I just thought it was so wonderful.
0:11:18 > 0:11:23And The Goodies' Bill Oddie and Tim Brooke-Taylor.
0:11:23 > 0:11:28I'm a savoury man. On the other hand, I can be tempted into other things.
0:11:28 > 0:11:31Nice bit of crumpet...
0:11:31 > 0:11:33Savoury for me, every time.
0:11:33 > 0:11:35No chocolatey things, none of that.
0:11:35 > 0:11:40It's quite odd we have so many savoury people.
0:11:40 > 0:11:42I think it's a pretty unsavoury crowd, actually.
0:11:42 > 0:11:43THEY LAUGH
0:11:47 > 0:11:48Hot, Tom.
0:11:48 > 0:11:49HOT! HOT!
0:11:53 > 0:11:57We've got 35 minutes, guys. That's ALL we've got.
0:12:03 > 0:12:07I'm scared, cos all four of them have issues.
0:12:07 > 0:12:10All four of them have not got enough work done,
0:12:10 > 0:12:13to make sure they finish these off beautifully.
0:12:13 > 0:12:16The one scaring me the most, unfortunately, is Jay.
0:12:17 > 0:12:19Jay's making three little tarts.
0:12:19 > 0:12:21They're not even in the oven yet!
0:12:21 > 0:12:24How will he make sure they're set, then cooled,
0:12:24 > 0:12:27and then actually cut the custard?
0:12:27 > 0:12:30Do you know what happens to hot custard when you cut it?
0:12:30 > 0:12:31Pwwchh.
0:12:34 > 0:12:38Tom's new batch of macaroons is ready.
0:12:38 > 0:12:41They're not brilliant, to be honest. Second set.
0:12:41 > 0:12:45I haven't overcooked them. If anything, I've underdone them.
0:12:48 > 0:12:51Andrew's scones and cakes are out of the oven.
0:12:52 > 0:12:54Backs!
0:12:56 > 0:12:57A bit nervous. Very nervous.
0:12:57 > 0:13:01I haven't made my clotted cream yet. Need to check on my jam.
0:13:01 > 0:13:02Lots to do.
0:13:02 > 0:13:03HE LAUGHS
0:13:03 > 0:13:09Andrew always, always sets himself an enormous amount of work to do.
0:13:09 > 0:13:11Someone get me some water?
0:13:11 > 0:13:13He's got himself in a bit of a tizz.
0:13:15 > 0:13:18Shelina's the only one under control.
0:13:18 > 0:13:21Oh! They're pretty!
0:13:21 > 0:13:24At least we got one thing up!
0:13:29 > 0:13:31Huh?!
0:13:31 > 0:13:34In the parlour, expectations are high.
0:13:34 > 0:13:38"Raspberry Marshmallows with White Chocolate".
0:13:38 > 0:13:41I have to go to bed for a month after that.
0:13:41 > 0:13:44The food of the '70s was a lot more hit and miss
0:13:44 > 0:13:45than the comedy.
0:13:45 > 0:13:48Delicious!
0:13:48 > 0:13:51I don't think you can make jokes about British cuisine any longer,
0:13:51 > 0:13:52as you certainly could in the '70s.
0:13:52 > 0:13:54Now, the menu would be as follows.
0:13:54 > 0:13:57"The vegetable soup, or hors d'oeuvre".
0:13:57 > 0:13:59That's a sardine on a bit of tired lettuce.
0:13:59 > 0:14:03And the Russian salad, Mr Lucas.
0:14:03 > 0:14:05I'd forgotten the Russian salad, Captain Peacock, yes!
0:14:05 > 0:14:08I shall never forget the Russian salad!
0:14:08 > 0:14:11A main course, which I shall bring up later.
0:14:11 > 0:14:14Won't we all?
0:14:14 > 0:14:17The main thing that sticks in my mind is the cheesy pineapples,
0:14:17 > 0:14:18the cocktail sticks.
0:14:18 > 0:14:21A little cheesy pineapple one, Sue?
0:14:21 > 0:14:22Thank you.
0:14:22 > 0:14:24Tone, a little cheesy pineapple one?
0:14:24 > 0:14:26Ta. >
0:14:28 > 0:14:30Take another one, Sue. Save me coming back.
0:14:30 > 0:14:32Thank you.
0:14:32 > 0:14:35That's it! Lovely.
0:14:35 > 0:14:38I was the worst cook in the world. Absolutely!
0:14:38 > 0:14:39LAUGHTER
0:14:45 > 0:14:47Go on, Adam. Help it!
0:14:51 > 0:14:53Thanks.
0:14:56 > 0:14:58It's gathering speed.
0:15:01 > 0:15:03When it reaches you, there'll be no stopping it.
0:15:03 > 0:15:05LAUGHTER
0:15:05 > 0:15:07Happy teatime!
0:15:22 > 0:15:26In five minutes, you're supposed to be delivering afternoon tea.
0:15:26 > 0:15:27In FIVE minutes.
0:15:33 > 0:15:35Ever so slightly tight, however...
0:15:36 > 0:15:39..I mean, to be honest,
0:15:39 > 0:15:42I AM pretty much up against it.
0:15:42 > 0:15:46Hopefully, that's one decent blast chiller.
0:15:48 > 0:15:51We're supposed to be up in five minutes. It'll take longer.
0:15:51 > 0:15:54I think I'm going to be five minutes late.
0:15:54 > 0:15:55Realistically.
0:15:55 > 0:15:57Can I take one?
0:15:57 > 0:15:59Yeah. Careful, it might be a bit warm.
0:15:59 > 0:16:01"Bit warm"?!
0:16:01 > 0:16:02They're hot like the sun!
0:16:05 > 0:16:07Where's he go, left or right?
0:16:07 > 0:16:09Careful, it's red hot!
0:16:11 > 0:16:13Ah!
0:16:14 > 0:16:15Huh!
0:16:17 > 0:16:20Don't do that yet! We've got three minutes.
0:16:23 > 0:16:27Shelina and Andrew are close to finishing up.
0:16:27 > 0:16:30But Tom has yet to complete ANY of his dishes.
0:16:32 > 0:16:35And Jay is only just putting his hot custard tart
0:16:35 > 0:16:37into the blast chiller.
0:16:57 > 0:16:59Right, I'm ready to go!
0:17:01 > 0:17:02Mine are ready to go.
0:17:04 > 0:17:07Tea is due to be served.
0:17:07 > 0:17:09Bring it on!
0:17:09 > 0:17:11But Shelina and Andrew can't send theirs
0:17:11 > 0:17:15until Tom and Jay are ready.
0:17:15 > 0:17:16How long, Tom?
0:17:16 > 0:17:18I'd have said three minutes.
0:17:18 > 0:17:20Three minutes to finish everything?
0:17:21 > 0:17:23- Yeah.- You'll be lucky.
0:17:23 > 0:17:26- Unless they have ten minutes in each three.- Let's hope so.
0:17:29 > 0:17:30I'm starving!
0:17:31 > 0:17:34Is it all gone horribly wrong in the kitchen, d'you think?
0:17:34 > 0:17:36CLATTERING
0:17:40 > 0:17:43Oh, it's still warm underneath.
0:17:48 > 0:17:49Macaroons done.
0:17:49 > 0:17:53- Duck pies done. Finishing off our gateau.- Yes.- Come on, Tom!
0:18:00 > 0:18:01Service, please!
0:18:09 > 0:18:11'I AM knackered.'
0:18:11 > 0:18:13That wasn't pleasurable, whatsoever.
0:18:15 > 0:18:20Tea is now 20 minutes late,
0:18:20 > 0:18:25and Jay's salmon and broccoli tarts are the only things he's plated.
0:18:29 > 0:18:31Come on, come on! We can do this.
0:18:34 > 0:18:36Are they firm enough to cut?
0:18:38 > 0:18:41Come on, come on! They are. They are, They are!
0:18:41 > 0:18:43Are we going to write the chocolate off?
0:18:43 > 0:18:46As soon as I've done this, I'll go back and check.
0:18:46 > 0:18:50Jay, we're 20 minutes late. I think we have to go with just this,
0:18:50 > 0:18:51Yeah, OK.
0:18:51 > 0:18:55We have to put a line under the chocolate, I'm afraid.
0:18:55 > 0:18:58I'm just a bit on the gutted side, to be honest.
0:18:59 > 0:19:02OK. Ready to go?
0:19:02 > 0:19:03- OK, go.- Good.
0:19:07 > 0:19:08You all right?
0:19:08 > 0:19:10- Disappointed?- Fuming.
0:19:10 > 0:19:13Fuming.
0:19:13 > 0:19:14Come on.
0:19:19 > 0:19:21Finally,
0:19:21 > 0:19:24afternoon tea is served.
0:19:30 > 0:19:31It does look rather good.
0:19:39 > 0:19:41Artistes!
0:19:46 > 0:19:49Tom has made confit duck pies,
0:19:49 > 0:19:53coffee, walnut and chocolate gateau,
0:19:53 > 0:19:57and strawberry and rhubarb-filled macaroons.
0:19:59 > 0:20:02- This is the duck, isn't it? - That's the duck pie, yes.
0:20:05 > 0:20:08- SHE LAUGHS - That's so nice!
0:20:08 > 0:20:11Who would have thought of having duck at teatime?
0:20:11 > 0:20:13That works so well, and the currants were gorgeous.
0:20:13 > 0:20:15Really, really good!
0:20:15 > 0:20:20Everybody had an auntie who could make walnut gateau, didn't they?
0:20:20 > 0:20:24I wonder if they made it as well as this?
0:20:24 > 0:20:28Well, the cake was very light,
0:20:28 > 0:20:30but I found it dry.
0:20:30 > 0:20:33But I'm eating it.
0:20:33 > 0:20:35Cos I'm a greedy-guts.
0:20:35 > 0:20:39I think it looks a bit skinny, don't you?
0:20:39 > 0:20:40Looks a bit sad.
0:20:40 > 0:20:44Not at all as crisp as I was expecting it to be.
0:20:44 > 0:20:47I just agree with everyone else.
0:20:47 > 0:20:50It isn't crispy, but lovely taste anyway.
0:20:52 > 0:20:55These are Tom's, the three little morsels.
0:20:55 > 0:20:5615 minutes late, he was.
0:20:56 > 0:20:59- What's this?- These are the second attempt at macaroons.
0:20:59 > 0:21:02They haven't set again. They are still rubbery.
0:21:02 > 0:21:04I really like the rhubarb
0:21:04 > 0:21:06and the strawberry FLAVOUR.
0:21:06 > 0:21:10But, I think the execution of the macaroons is absolutely wrong.
0:21:14 > 0:21:18Jay has served two out of three afternoon tea items.
0:21:19 > 0:21:22Salmon and broccoli tarts,
0:21:22 > 0:21:25and custard tarts with sous-vide strawberries.
0:21:25 > 0:21:27Are we going for the salad? Yes.
0:21:34 > 0:21:37I'm not a great pastry fan, but it's lovely.
0:21:37 > 0:21:41I think it needs a bit of black pepper,
0:21:41 > 0:21:44or something to spice it up. It's a bit bland and ordinary.
0:21:44 > 0:21:47And yet, I'm enjoying it. Strangely enough.
0:21:47 > 0:21:50I think George is right.
0:21:50 > 0:21:52- This is custard tart, is it? - With strawberries.
0:21:52 > 0:21:54I have to say right away...
0:21:54 > 0:21:56..it's the wrong shape.
0:21:56 > 0:21:59I mean, come on! Tarts are little round things.
0:21:59 > 0:22:02VICKI: You're being "le grump-ay" again.
0:22:02 > 0:22:04No, I'm being shape-ist.
0:22:04 > 0:22:06THEY LAUGH
0:22:06 > 0:22:09It works pretty well as a package, actually.
0:22:09 > 0:22:12It's delicious. "Have another one, Tim". Oh, all right, then.
0:22:14 > 0:22:16So, these are Jay's TWO morsels.
0:22:16 > 0:22:18He should have got three up,
0:22:18 > 0:22:20but he was 20 minutes late,
0:22:20 > 0:22:21just getting these two up.
0:22:21 > 0:22:23They look like the dish
0:22:23 > 0:22:24of a man running out of time.
0:22:29 > 0:22:34Andrew's afternoon tea consists of savoury scones with mozzarella
0:22:34 > 0:22:36and pancetta jam,
0:22:36 > 0:22:40carrot cake with thyme icing and candied carrots,
0:22:40 > 0:22:44and raspberry-filled marshmallows with white chocolate dipping sauce.
0:22:48 > 0:22:49Scones? Brilliant.
0:22:49 > 0:22:53So light. And the flavours are delicious.
0:22:53 > 0:22:55Really good. Yep.
0:22:57 > 0:22:59Yum!
0:22:59 > 0:23:00I love carrot cake.
0:23:00 > 0:23:03This has a different topping on, though, hasn't it?
0:23:03 > 0:23:06Real carrots.
0:23:06 > 0:23:08Part of my five a day!
0:23:08 > 0:23:10LAUGHTER
0:23:10 > 0:23:11Mm!
0:23:11 > 0:23:14The texture of the carrot cake was some of the best
0:23:14 > 0:23:16I think I've ever tasted.
0:23:16 > 0:23:18The unusual mixture of the thyme on top
0:23:18 > 0:23:19just worked.
0:23:19 > 0:23:21It was excellent.
0:23:21 > 0:23:24It IS light, isn't it? It could float up to the ceiling.
0:23:24 > 0:23:26So, mega!
0:23:26 > 0:23:30I'd last had a marshmallow on Bonfire Night in 1952, I think.
0:23:32 > 0:23:35I didn't need the chocolate sauce.
0:23:35 > 0:23:37It was just great on its own.
0:23:37 > 0:23:39You could just keep stuffing them in,
0:23:39 > 0:23:42without having to do all the "dip-age" that went on.
0:23:47 > 0:23:51I think that carrot cake is delicious,
0:23:51 > 0:23:54but that flavour of thyme in the background is a bit harsh for me.
0:23:54 > 0:23:57No! I disagree with you there. I really like it!
0:23:59 > 0:24:02Shelina has made spiced scones,
0:24:02 > 0:24:06with coriander cream cheese and mango relish.
0:24:06 > 0:24:11Exotic fruit tartlets, with cardamom creme patissiere.
0:24:11 > 0:24:15And carrot cake, with ginger and pecan.
0:24:15 > 0:24:18That looks like some spicy scone, to me.
0:24:20 > 0:24:21Mm.
0:24:23 > 0:24:25Mm!
0:24:25 > 0:24:27That's fine.
0:24:28 > 0:24:30Praise indeed!
0:24:30 > 0:24:33They could put that on the posters, couldn't they?
0:24:33 > 0:24:35"They're fine".
0:24:35 > 0:24:37HE LAUGHS
0:24:37 > 0:24:39Unusual, and imaginative.
0:24:39 > 0:24:41Very nice. I enjoyed it.
0:24:41 > 0:24:44Well, I'm going to risk one of those.
0:24:44 > 0:24:46Oh, it's all falling to pieces.
0:24:46 > 0:24:48I give up!
0:24:48 > 0:24:52..A large mouthful...
0:24:55 > 0:24:57Mm!
0:24:57 > 0:25:01Apart from falling to pieces when you touched, they're delicious!
0:25:07 > 0:25:09Ha-ha!
0:25:09 > 0:25:10It's very moist.
0:25:10 > 0:25:13And, the pecan on the tart
0:25:13 > 0:25:15is REALLY lovely. Really enjoying this.
0:25:15 > 0:25:18I never tried carrot cake in my life.
0:25:18 > 0:25:20I'll try some now, and see what happens.
0:25:20 > 0:25:23I'm not sure I can open my mouth wide enough, though.
0:25:25 > 0:25:28- GEORGE: Yes, you can. - THEY LAUGH
0:25:28 > 0:25:31The basic thing I have to say about carrot cake.
0:25:31 > 0:25:33It doesn't taste of carrot.
0:25:33 > 0:25:35- Did you enjoy it?- Well, yes.
0:25:35 > 0:25:39It's made your voice go much higher.
0:25:39 > 0:25:41THEY LAUGH
0:25:43 > 0:25:45I think Shelina's done a brilliant job.
0:25:46 > 0:25:48She finished on time, and these things look delightful.
0:25:48 > 0:25:50I really like Shelina's carrot cake.
0:25:50 > 0:25:52Rich with walnuts, wonderful cream on top,
0:25:52 > 0:25:55and the woodiness of the pecan nut. Good job.
0:25:55 > 0:25:57I'd happily eat more and more of those.
0:25:57 > 0:26:01Savoury scone, carrot cake, and fruit tart. Very good.
0:26:14 > 0:26:17APPLAUSE
0:26:24 > 0:26:27It was very special. You did jolly well.
0:26:27 > 0:26:31It was absolutely amazing. There was some wonderful creative thought gone into those dishes,
0:26:31 > 0:26:35and the flavours were fantastic, the textures were amazing.
0:26:35 > 0:26:39It was just a joy, a piece of colour on a plate. Really fabulous. Well done.
0:26:39 > 0:26:42APPLAUSE
0:26:43 > 0:26:46Great day, today. Great challenge, great occasion.
0:26:46 > 0:26:50Two of them should be very pleased with themselves.
0:26:52 > 0:26:55Two of them, they've got a point to prove.
0:26:57 > 0:27:01Next challenge, if I don't perform, then I'm going home.
0:27:01 > 0:27:04Erm. But I'll perform, and I won't go home.
0:27:06 > 0:27:09Hopefully it's my day, tomorrow.
0:27:09 > 0:27:12I've not wrote myself off or anything like that,
0:27:12 > 0:27:14Cos I'll battle it through to the end,
0:27:14 > 0:27:17but, you know, as I say, it'll be a tough one, tomorrow.
0:27:17 > 0:27:19Very tough.
0:27:32 > 0:27:39Now just one test stands between the four contestants and a place in the finals.
0:27:40 > 0:27:42Today is about getting into the final three.
0:27:42 > 0:27:45When I'm in the final three, I'll think about winning,
0:27:45 > 0:27:47but today it's about getting into the final three.
0:27:48 > 0:27:52I woke up at 5.15 and I had butterflies in my stomach all morning.
0:27:52 > 0:27:55And I tried to settle them with a cup of tea and reading a book,
0:27:55 > 0:27:56and making my lists,
0:27:56 > 0:27:59and I couldn't really get it under control.
0:27:59 > 0:28:01It's the toughest road I've ever been on.
0:28:01 > 0:28:05I've been in the fight game my whole life.
0:28:05 > 0:28:08But this thing is a battle.
0:28:08 > 0:28:10It's everything.
0:28:12 > 0:28:14I haven't worked this hard in my whole life.
0:28:14 > 0:28:19I haven't cried as much in my whole life. Just a kind of...
0:28:19 > 0:28:20Just a walk home.
0:28:42 > 0:28:45This is no day for the faint-hearted.
0:28:46 > 0:28:48You have to prepare and present
0:28:48 > 0:28:51two absolutely extraordinary,
0:28:51 > 0:28:54outstanding desserts.
0:28:56 > 0:28:59And today we are going to throw you to the wolves.
0:29:02 > 0:29:04You are presenting your dishes
0:29:04 > 0:29:07to three of the best pastry chefs in the world.
0:29:24 > 0:29:26Claire Clark,
0:29:26 > 0:29:30who has worked at the legendary French Laundry,
0:29:30 > 0:29:33and has an MBE for her services to food.
0:29:35 > 0:29:38Damian Allsop,
0:29:38 > 0:29:41who has worked with some of the best chefs in the world,
0:29:41 > 0:29:43including Joel Robuchon
0:29:43 > 0:29:47and the Roca brothers at El Celler De Can Roca in Barcelona.
0:29:49 > 0:29:54You are also cooking for James "Jocky" Petrie,
0:29:54 > 0:29:59who has been the pastry chef at The Fat Duck for ten years.
0:30:05 > 0:30:10Good luck. Two and a half hours. Let's cook.
0:30:19 > 0:30:24This is one of those massive MasterChef days. Sweaty palms, hearts beat a little bit faster.
0:30:26 > 0:30:28They are cooking for a place in the final three.
0:30:30 > 0:30:32This is a day for heroes.
0:30:48 > 0:30:52It's got to be the best, today. Cos I want to be safe.
0:30:52 > 0:30:56I don't want to be standing there any longer than I need to be, waiting to hear my fate.
0:30:56 > 0:30:58Because it's not good for your heart.
0:31:05 > 0:31:08Andrew, I can just tell, looking at this,
0:31:08 > 0:31:12that you are going to push yourself to the limit again. Tell us what your dishes are.
0:31:12 > 0:31:16My first dish is a fruity dish. It's a Thai mango tart with tropical fruit salad.
0:31:16 > 0:31:18But I have things like
0:31:18 > 0:31:23ginger with the watermelon to give it those Asian flavours, and shiso leaf with the pineapple.
0:31:23 > 0:31:27The other, I'm doing a chocolate, orange and coriander tart,
0:31:27 > 0:31:30and that will be with a pear and fennel sorbet
0:31:30 > 0:31:32and a little yoghurt mousse.
0:31:32 > 0:31:36Why push yourself so hard, Andrew?
0:31:36 > 0:31:39I don't want to leave because I didn't do enough.
0:31:39 > 0:31:42I've got a duty now to win it for my wife and for my son.
0:31:42 > 0:31:45- Are they proud of you? - QUIETLY: Yeah.
0:31:45 > 0:31:48You OK, mate? Come on.
0:31:48 > 0:31:50You got me at it! Come on, come on.
0:31:55 > 0:31:58Andrew has got a worrying array of ingredients there that he hopes to match.
0:31:58 > 0:32:02I wouldn't quite believe that anyone could make that work.
0:32:02 > 0:32:05If he does, absolutely amazing. But, John,
0:32:05 > 0:32:07it's a long shot.
0:32:21 > 0:32:25- Jay, tell us what your dishes are. - One of my favourite things is coffee and doughnuts.
0:32:25 > 0:32:28But one of my other favourite things is tiramisu.
0:32:28 > 0:32:30So I'm combining the two.
0:32:30 > 0:32:33- And the other dish?- A pineapple and cinnamon tarte tatin,
0:32:33 > 0:32:37with a white chocolate and Malibu sorbet.
0:32:37 > 0:32:39What do you think you have to do today?
0:32:39 > 0:32:41I had a bit of a down day yesterday, as you know,
0:32:41 > 0:32:44but I've trained a certain way my whole life,
0:32:44 > 0:32:48and first thing you get told when you get beaten down a little bit,
0:32:48 > 0:32:50stand up, dust yourself off, jump back in the ring.
0:32:50 > 0:32:54- So you've been on the canvas, you need a knockout punch, mate. - Yeah, I do.
0:32:54 > 0:32:56- Good luck, Jay. - Thank you very much, gents.
0:32:59 > 0:33:03Coffee and a cake is something that me and my little girl do together.
0:33:04 > 0:33:06It's just the most special time in the world,
0:33:06 > 0:33:10and that's why I wanted to do something so you can look back on it and say,
0:33:10 > 0:33:13"See that? I made that up for you." Do you know what I mean?
0:33:16 > 0:33:18One hour's gone.
0:33:30 > 0:33:33Shelina, on a day like today you must have some mango.
0:33:33 > 0:33:35Where's the mango?
0:33:35 > 0:33:38Yeah, I am using mango.
0:33:38 > 0:33:41My first dish is a mango millefeuille
0:33:41 > 0:33:43with white chocolate and rum sorbet,
0:33:43 > 0:33:47and a dulce de leche caramel slice.
0:33:47 > 0:33:50The next dish is going to be a tapioca pudding
0:33:50 > 0:33:53with passion fruit and coconut milk.
0:33:53 > 0:33:58I'm making a ricotta bake with a palm sugar ice cream on top.
0:33:58 > 0:34:01- You have a beaming smile. - Yeah, I know.
0:34:01 > 0:34:03I actually feel pretty good today.
0:34:03 > 0:34:07- I've got my mangoes, and I'm pretty happy.- Good luck, Shelina.
0:34:11 > 0:34:16Mango, jelly, white chocolate, sorbet and rum. I think it's a wonderful idea.
0:34:16 > 0:34:18Then a piece of cake that goes with it.
0:34:18 > 0:34:22I just hope that cake doesn't become all crumby and watery in your mouth
0:34:22 > 0:34:25with that sorbet and the jelly.
0:34:34 > 0:34:37What are you making for us, Tom?
0:34:37 > 0:34:41I'm doing a lemon and lime meringue pie.
0:34:41 > 0:34:45It's going to be meringues, lemon ice cream, lime sorbet.
0:34:45 > 0:34:47And a chocolate and mint delice.
0:34:47 > 0:34:52Tom, recipes didn't quite work for you last time.
0:34:52 > 0:34:54The last challenge was embarrassing for me.
0:34:54 > 0:34:57All you can do is give yourself a quick kick, get over it,
0:34:57 > 0:35:02- and concentrate on your next task and try and make it up.- Good mantra.
0:35:11 > 0:35:1430 minutes on the first dessert, please. 30 minutes.
0:35:23 > 0:35:26For me, the secret to a perfect dessert
0:35:26 > 0:35:28is contrasting texture,
0:35:28 > 0:35:30flavour,
0:35:30 > 0:35:33and also a little nod to the classic.
0:35:37 > 0:35:39I'm really tough to please
0:35:39 > 0:35:42because I believe in what I do,
0:35:42 > 0:35:45and I like to see it done properly.
0:35:47 > 0:35:49I'm all about perfection. It has to be perfect.
0:35:52 > 0:35:55Things that'll impress me in a dessert
0:35:55 > 0:35:59will be the way they present their food,
0:35:59 > 0:36:04their understanding of the ingredients that they're using...
0:36:06 > 0:36:08..and that overall harmony on the dish.
0:36:25 > 0:36:26Loving your work.
0:36:28 > 0:36:31Chocolate and orange, coriander -
0:36:31 > 0:36:33there's a lot of flavours going on, there.
0:36:33 > 0:36:35But, even so,
0:36:35 > 0:36:40as long as there's nothing that's hugely overbalancing or too strong,
0:36:40 > 0:36:41it should be good.
0:36:50 > 0:36:53- That the last thing?- Yeah. - Good. Let's go.
0:36:55 > 0:36:57GREAT-looking dish.
0:37:02 > 0:37:04Wow! Thank you.
0:37:05 > 0:37:06For his first dessert,
0:37:06 > 0:37:10Andrew has made a dark chocolate, orange and coriander tart,
0:37:10 > 0:37:14chocolate, yoghurt and hazelnut mousse,
0:37:14 > 0:37:17pear and fennel seed sorbet with candied fennel,
0:37:17 > 0:37:22salted caramel sauce, and chocolate raisins.
0:37:22 > 0:37:25- Wow. Wow.- Wow. - CLAIRE LAUGHS
0:37:32 > 0:37:34I think it looks stunning.
0:37:34 > 0:37:39This tart is beautifully executed. This pear sorbet is superb.
0:37:39 > 0:37:41Absolutely superb.
0:37:41 > 0:37:42The sauce is superb.
0:37:42 > 0:37:45Then you take a mouthful of the chocolate tart with it,
0:37:45 > 0:37:47and it's really too complex.
0:37:47 > 0:37:51That sauce, that tart, with a little bit of that sorbet on top,
0:37:51 > 0:37:53that would be great. All the rest is superfluous.
0:37:53 > 0:37:57But there's elements of that dish, technically, that were brilliant.
0:37:57 > 0:38:00It's complex, it's interesting, it's exciting.
0:38:00 > 0:38:03But it's also left-field.
0:38:03 > 0:38:06Whether you get it or not, there is no denying the amount of work in there,
0:38:06 > 0:38:09the cleverness of it, and the beauty. Incredible dish.
0:38:14 > 0:38:18- Andrew?- Yeah.- Can't rest. You've got 15 minutes till the next one.
0:38:18 > 0:38:20- Yep.- Good lad.
0:38:21 > 0:38:25- Andrew's Thai mango tart. - The tart you've got to get nice and thin.
0:38:25 > 0:38:28You've got to control the cooking.
0:38:28 > 0:38:32- What's burning?- The tart cases. - The tart cases are burnt?- Yeah.
0:38:36 > 0:38:39- Close the door. - They're burnt, all right.- Yeah.
0:38:41 > 0:38:43It's no longer a tart.
0:38:51 > 0:38:55Come on, Andrew. Stay focused.
0:38:55 > 0:38:57- OK, OK. Sorbet.- Sorbet.
0:38:58 > 0:39:01Aaagh!
0:39:01 > 0:39:02HE EXHALES
0:39:05 > 0:39:08- Done?- Yep.- Good lad. Come on.
0:39:16 > 0:39:19Colourful. Thank you.
0:39:19 > 0:39:22Andrew's next dish
0:39:22 > 0:39:25is a Thai mango slice with coconut rice,
0:39:25 > 0:39:27coconut sorbet,
0:39:27 > 0:39:29watermelon and ginger cubes,
0:39:29 > 0:39:32shiso and basil-crusted pineapple
0:39:32 > 0:39:34and mulled wine syrup.
0:39:39 > 0:39:43I think the sorbet's lovely. And I quite like, you know,
0:39:43 > 0:39:46the compressed melon. This is very refreshing.
0:39:46 > 0:39:49I guess this is the pineapple in the shiso.
0:39:51 > 0:39:53But it's the same thing.
0:39:53 > 0:39:57When you put them all together, it just doesn't work, for me.
0:39:57 > 0:40:01I think he's pushing the boundaries. He's pushing himself,
0:40:01 > 0:40:03and showcasing what he knows, his knowledge of food.
0:40:03 > 0:40:06But I think he needs to take a step back, take some things off.
0:40:10 > 0:40:14All the individual bits, I love. But I don't like them all together.
0:40:20 > 0:40:21Overall, I'm happy.
0:40:21 > 0:40:24It's how I envisaged them. I thought they looked elegant.
0:40:24 > 0:40:29I just hope they taste as good as they, hopefully, looked.
0:40:38 > 0:40:40- Happy?- Yeah.
0:40:42 > 0:40:45Jay's pineapple tatin with the white chocolate and Malibu sorbet.
0:40:46 > 0:40:49I think, for me, I want to see that the pastry's crisp,
0:40:49 > 0:40:51and the main worry is that there's too much sugar,
0:40:51 > 0:40:53it's going to be too sweet.
0:40:56 > 0:40:58You OK?
0:40:58 > 0:41:01Could've done with it a little bit firmer.
0:41:07 > 0:41:09Hi.
0:41:11 > 0:41:16For his first dessert, Jay has made a pineapple tart tatin
0:41:16 > 0:41:19with white chocolate and Malibu sorbet.
0:41:30 > 0:41:32Pineapple tatin looks great.
0:41:32 > 0:41:34Got a soggy bottom, there,
0:41:34 > 0:41:36and the pastry's not cooked enough, for me.
0:41:36 > 0:41:38I'd like more colour, more caramel.
0:41:38 > 0:41:40My tatin's actually quite good.
0:41:42 > 0:41:44But my sorbet's very icy, and really strong in Malibu,
0:41:44 > 0:41:49and very sweet. Not really enjoying that too much at all.
0:41:54 > 0:41:56It's not the most exciting looking dessert,
0:41:56 > 0:41:59but it is cosy, and it does taste good.
0:41:59 > 0:42:01Because it's a sorbet, it's grainy,
0:42:01 > 0:42:05and rather than it be lovely and creamy to go with the pineapple and the pastry,
0:42:05 > 0:42:08it just disappears into your mouth.
0:42:15 > 0:42:18Tiramisu doughnuts with a coffee chocolate sorbet.
0:42:18 > 0:42:21There's something very naughty about a doughnut, isn't there?
0:42:26 > 0:42:29I like that. I like that a lot.
0:42:31 > 0:42:32HE EXHALES
0:42:40 > 0:42:42- What else to go on there, Jay? - That's it.
0:42:57 > 0:43:01Jay's second pudding is a tiramisu doughnut
0:43:01 > 0:43:04filled with zabaglione and dusted with cinnamon sugar,
0:43:04 > 0:43:10served with coffee chocolate sorbet, cream and crushed amaretti biscuits.
0:43:14 > 0:43:16Nice chocolate sorbet.
0:43:16 > 0:43:20The coffee's nicely balanced on that. I'm still getting the chocolate.
0:43:20 > 0:43:22That's really well done.
0:43:22 > 0:43:26It's a shame my doughnut wasn't filled. The filling had come out.
0:43:26 > 0:43:29Maybe it's a little tight. It could be a little bit fluffier,
0:43:29 > 0:43:33but I think with everything else, it's really good.
0:43:34 > 0:43:37I've got amaretto, I've got chocolate, I've got coffee,
0:43:37 > 0:43:41I've got cream, I've got a doughnut. I am one happy boy.
0:43:41 > 0:43:44For me, the doughnut itself, got a lovely crust on the outside,
0:43:44 > 0:43:48but they are a little heavy, it would've been nice to have a bit of filling inside them.
0:43:53 > 0:43:55I've done everything I can do.
0:43:55 > 0:43:59I just hope, I just hope they actually like it,
0:43:59 > 0:44:03and then we'll see what happens.
0:44:10 > 0:44:12Shelina's tapioca and passion fruit
0:44:12 > 0:44:14with baked ricotta slice sounds very interesting.
0:44:14 > 0:44:18Tapioca, you overcook it, you do get the frogspawn effect.
0:44:20 > 0:44:21I love baked cheese,
0:44:21 > 0:44:25and the passion fruit is the acidic line which she's got there.
0:44:25 > 0:44:28So, flavour-wise, I think this is looking good.
0:44:28 > 0:44:31Let's see how the textures work.
0:44:41 > 0:44:44I hope that tastes like it looks, Shelina.
0:44:51 > 0:44:53- There you go.- Thank you very much.
0:44:54 > 0:44:56This looks lovely.
0:44:57 > 0:45:01Shelina's first pudding is palm sugar ice cream
0:45:01 > 0:45:05sitting on top of a spiced biscuit and baked ricotta,
0:45:05 > 0:45:09in passion fruit tapioca with coconut milk and red currants.
0:45:11 > 0:45:14I think Shelina's put a lot of effort into her presentation, here.
0:45:14 > 0:45:18Everything looks pleasing to the eye, and I just want to dive into it and start eating.
0:45:22 > 0:45:24Love the tapioca, it's nicely cooked.
0:45:24 > 0:45:29It's got a really nice flavour of passion fruit coming through.
0:45:29 > 0:45:33I get the lovely ricotta cheese.
0:45:33 > 0:45:36As a dish, I think it has everything that I'm looking for.
0:45:36 > 0:45:38From presentation to delivery of the flavour,
0:45:38 > 0:45:42it's definitely ticked all the boxes for me.
0:45:42 > 0:45:45Wow! It looks great,
0:45:45 > 0:45:49and it is a demonstration of fantastic pastry technique.
0:45:49 > 0:45:53I love the sweetness of the tapioca and the richness of the passion fruit through it.
0:45:53 > 0:45:56And then the spice coming from the biscuit.
0:45:56 > 0:45:59I think the flavours are fantastic.
0:46:05 > 0:46:06So, the mango millefeuille.
0:46:08 > 0:46:12Those layers have got to be neat and tidy and, for me, uniform.
0:46:12 > 0:46:16It's about what we love. We love to be consistent and methodical,
0:46:16 > 0:46:17and it has to be precise.
0:46:19 > 0:46:22You know what that is? Mango jelly cake!
0:46:37 > 0:46:39Very nice indeed.
0:46:41 > 0:46:43Go, Shelina. Let's go. Well done.
0:46:43 > 0:46:45- Very well done.- Thank you very much.
0:46:54 > 0:46:57Shelina's second dessert is
0:46:57 > 0:47:00a mango millefeuille set with rose-water jelly,
0:47:00 > 0:47:02a dulce de leche caramel cake
0:47:02 > 0:47:05topped with a white chocolate and rum sorbet,
0:47:05 > 0:47:07served with strawberry coulis.
0:47:08 > 0:47:12Presentation, again very simple, but looks good.
0:47:18 > 0:47:20I actually like the rose jelly.
0:47:20 > 0:47:22It's so delicate, and if I'm going to eat it,
0:47:22 > 0:47:23it's how I like it.
0:47:23 > 0:47:26The sorbet, I can taste the rum there,
0:47:26 > 0:47:28but I can't taste the white chocolate,
0:47:28 > 0:47:30and it is a little granular, as well.
0:47:30 > 0:47:34Yeah, I think it's definitely her weaker dish.
0:47:36 > 0:47:38I think the flavours are wonderful.
0:47:38 > 0:47:42If she'd made white chocolate and rum ice cream, rather than sorbet,
0:47:42 > 0:47:44that would've been perfect, absolutely perfect.
0:47:50 > 0:47:53Generally, I think I did all right, today.
0:47:55 > 0:47:59And is "all right" good enough? That's the thing, at this stage.
0:47:59 > 0:48:01I don't know. I have no idea.
0:48:02 > 0:48:06I'm proud of myself. I think that's OK.
0:48:14 > 0:48:15Tom's lemon tart.
0:48:15 > 0:48:17Well, it's not very explanatory on the dish,
0:48:17 > 0:48:21apart from saying "lemon tart."
0:48:21 > 0:48:24We'll see whether he wants to present that as a classic,
0:48:24 > 0:48:27or whether he's gone a little modern, and he's deconstructed it,
0:48:27 > 0:48:30and he's come up with something interesting.
0:48:33 > 0:48:36Come on, mate. Let's go.
0:48:43 > 0:48:46You've got a minute to go, Tom, please.
0:48:51 > 0:48:54Please, no timing issues. Come on.
0:48:55 > 0:48:57- Go.- Come on!
0:49:08 > 0:49:11Tom's first pudding is a deconstructed lemon tart,
0:49:11 > 0:49:14with meringue pieces,
0:49:14 > 0:49:18lime sorbet, limoncello ice cream and basil coulis.
0:49:22 > 0:49:26I don't know. I'm missing half the tart.
0:49:26 > 0:49:29And, for me, this looks like he's had an accident in the kitchen.
0:49:39 > 0:49:41Basil is the prominent flavour from this.
0:49:41 > 0:49:44Then I'm getting lime, then I'm getting meringue.
0:49:44 > 0:49:46I'm not getting lemon tart.
0:49:46 > 0:49:48I really don't know where to start.
0:49:48 > 0:49:52The limoncello ice cream is just too strong. As is the basil.
0:49:52 > 0:49:54The pastry's really dry.
0:49:55 > 0:49:58He's really tried hard,
0:49:58 > 0:50:02and I think to take a classic and deconstruct it was very risky.
0:50:07 > 0:50:08Huge amounts of work.
0:50:08 > 0:50:12Honeycomb, meringue, pastry, custard, ice cream, sorbet, coulis.
0:50:12 > 0:50:15Loads of work. But I can't quite understand
0:50:15 > 0:50:17what Tom's trying to create, here.
0:50:17 > 0:50:19Maybe I'm old fashioned,
0:50:19 > 0:50:22but that looks like somebody's made a tart and dropped it.
0:50:30 > 0:50:32Chocolate mint delice.
0:50:32 > 0:50:34I kind of have my own little take on that,
0:50:34 > 0:50:39so I'm very interested to see what that will hold for us.
0:50:44 > 0:50:46- We got balls?- We got some balls.
0:50:46 > 0:50:49We got balls. We got green balls.
0:50:52 > 0:50:56Very good. Very happy with that, my friend. Very happy.
0:51:00 > 0:51:04- OK? We going?- All right, Tom? - Happy?- Good lad, good lad.
0:51:11 > 0:51:15For his second dish, Tom has made a chocolate mint delice
0:51:15 > 0:51:17on a pistachio base,
0:51:17 > 0:51:20with mint sorbet, ground pistachios
0:51:20 > 0:51:22and creme de menthe caviar.
0:51:31 > 0:51:33I think he's got really good texture on the mousse.
0:51:33 > 0:51:35I think you can't fault that.
0:51:35 > 0:51:37I love the way it looked when it arrived,
0:51:37 > 0:51:40with the chocolate and the cream. Sorbet's really nice.
0:51:40 > 0:51:42So there's real technical abilities,
0:51:42 > 0:51:44so I'm quite impressed.
0:51:48 > 0:51:50When you get the sorbet on top of the chocolate,
0:51:50 > 0:51:53you've got what I can only describe as an after dinner mint,
0:51:53 > 0:51:55and it's very, very nice.
0:51:55 > 0:51:57Those little pearls of mint sitting on top,
0:51:57 > 0:51:59then his sorbet made with liquid nitrogen,
0:51:59 > 0:52:03I think it's a really well made dessert, beautifully executed,
0:52:03 > 0:52:05with that wonderful elegant simplicity.
0:52:12 > 0:52:15I mean, the two desserts that I've just done,
0:52:15 > 0:52:20you know, it's my future in MasterChef, there in the balance.
0:52:20 > 0:52:21My position in the final.
0:52:31 > 0:52:33Our final four.
0:52:33 > 0:52:36To actually now make a decision on who goes home
0:52:36 > 0:52:38I think is a really difficult decision.
0:52:52 > 0:52:56There's no denying the amount of work that went into Andrew's dishes today.
0:52:56 > 0:53:00Technically, they were brilliant. They looked extraordinary.
0:53:00 > 0:53:01I laud the effort.
0:53:01 > 0:53:05I laud the technical skill.
0:53:05 > 0:53:08But yum-factor, just absolute yum-factor on a dish
0:53:08 > 0:53:11has nothing to do with how many things you throw at a dish.
0:53:13 > 0:53:17I'll be pretty devastated if that's my last time in MasterChef.
0:53:19 > 0:53:21Don't really want to think about it too much.
0:53:22 > 0:53:26I think Shelina had two of the best presented dishes today,
0:53:26 > 0:53:28and really quite a lot of skill.
0:53:28 > 0:53:30There was real definition of flavour.
0:53:30 > 0:53:32There was real elegance.
0:53:32 > 0:53:36There was real process and technical skill on display.
0:53:38 > 0:53:40This is it, you know?
0:53:40 > 0:53:43This was me pulling out all the stops.
0:53:43 > 0:53:45So, I don't know.
0:53:45 > 0:53:48I have no idea at the moment.
0:53:48 > 0:53:51Is it home time, or is it final three?
0:53:53 > 0:53:55Jay's food. What do you think?
0:53:55 > 0:53:58I think Jay, today, did solid dishes.
0:53:58 > 0:54:02I think that were nowhere near as ambitious
0:54:02 > 0:54:05as the other contestants, and nowhere near as skilful.
0:54:05 > 0:54:10I'm frustrated by the fact that Jay hasn't really pushed himself today.
0:54:10 > 0:54:11He had a real opportunity.
0:54:11 > 0:54:17Especially considering the round before, he messed up.
0:54:17 > 0:54:21I'm proud of the dishes. I liked them, they looked delicious.
0:54:21 > 0:54:25You know, whether I've done to their expectations,
0:54:25 > 0:54:27I do not know.
0:54:27 > 0:54:31Tom's chocolate delice was a wonderful dessert.
0:54:31 > 0:54:35Tom's tart with lemon and lime was just a farce.
0:54:35 > 0:54:37- A farce?- A farce.
0:54:37 > 0:54:39I don't know about farce, but I agree with you
0:54:39 > 0:54:42Tom had one half of a good day.
0:54:42 > 0:54:44I thought the chocolate delice was lovely.
0:54:44 > 0:54:48It was, every single ounce, it was a great big after dinner mint,
0:54:48 > 0:54:50and I thought it was delightful.
0:54:51 > 0:54:54This has already been one of the best things in my life.
0:54:54 > 0:54:57It's like having a term at a school,
0:54:57 > 0:54:59but a school you actually want to be at.
0:54:59 > 0:55:02And you've just got lesson after lesson after lesson,
0:55:02 > 0:55:04and you love every single one.
0:55:04 > 0:55:06And I just want it to continue.
0:55:07 > 0:55:11If I went out now, it would just feel like I've been expelled.
0:55:33 > 0:55:36It's been a fantastic adventure. Really fantastic.
0:55:36 > 0:55:41Each of you should feel very, very proud of yourselves.
0:55:41 > 0:55:44Very proud of yourselves.
0:55:44 > 0:55:46But at the start of this,
0:55:46 > 0:55:49we said that one of you was going to leave us.
0:56:01 > 0:56:03The contestant leaving us...
0:56:11 > 0:56:13..is Jay.
0:56:30 > 0:56:34I'm happy with how far I've got.
0:56:34 > 0:56:37I always said if I got down to the final four, I'd be made up.
0:56:37 > 0:56:40And I got there. So, I'm happy.
0:56:42 > 0:56:46There's a lot of stuff I'll take away from the experience.
0:56:46 > 0:56:49The cooking and everything has been fantastic,
0:56:49 > 0:56:52but the people around it has been the most important thing to me.
0:56:58 > 0:57:01When it's your time, it's your time.
0:57:01 > 0:57:04You know what I mean? You take it on the chin, don't you?
0:57:08 > 0:57:11You know what that makes you, don't you?
0:57:11 > 0:57:14That makes you MasterChef finalists.
0:57:19 > 0:57:22The initial feeling is relief.
0:57:22 > 0:57:25You just don't want to be going home.
0:57:25 > 0:57:28Cos then you keep your dream of winning MasterChef alive,
0:57:28 > 0:57:31and that's what I've managed to do so I'm overjoyed, I really am.
0:57:33 > 0:57:36I made it! I made it to the final, and that's what I wanted to do.
0:57:36 > 0:57:38So I'm just so happy.
0:57:41 > 0:57:44You know, the first thing that came to my mind,
0:57:44 > 0:57:47was that my family are going to be so proud.
0:57:47 > 0:57:50You know, it's incredible. God, I'm so emotional!
0:57:51 > 0:57:55- To our three finalists.- Yeah! Our three finalists.
0:57:59 > 0:58:02Next week, the competition intensifies.
0:58:02 > 0:58:07Over three nights, the battle is on to become MasterChef champion.
0:58:09 > 0:58:12I'm expecting big, big things from these guys.
0:58:13 > 0:58:16- The guests are waiting.- OK.
0:58:16 > 0:58:17Just nail it, yeah?
0:58:18 > 0:58:20It's been thoroughly awful, so far.
0:58:20 > 0:58:23I'm absolutely going to massacre this in a minute.
0:58:25 > 0:58:28Our MasterChef champion is...
0:58:34 > 0:58:38Subtitles by Red Bee Media Ltd