Episode 12 MasterChef

Four exceptional cooks.

And tonight,

three of them will become the Masterchef finalists.

But to get there, they will have to create

their finest patisserie masterpieces,

for the stars of television's golden age of comedy.

Hot! Hot!

Has it all gone horribly wrong in the kitchen?

And three of the greatest pastry chefs in the world.

I really don't know where to start.

Winning Masterchef is now my only goal.

It's been a real hard road, but one of the most rewarding ones

I've ever been on, as well.

Only us four understand how horribly tense it is,

and how scared we all are.

I want to win this competition, and turn at the end and say,

"I'm the best. I'm better than you, you, you and you".

For amateurs, pastry is one of the hardest skills to master.

There's just so many variables,

and everything has to be quite precise and perfect.

And I'm not so perfect.

Desserts, for me,

is a tough one. I don't eat them.

Pastry is an exact science.

When it goes wrong,

it goes very, very wrong.

I'm sure if I practise as much as I practise my savoury,

I'd be very good at pastry.

But I don't, so I'm not.

Welcome to the parlour here, at Sketch.

There is a very special gathering here today.

We have got stars of hit 1970s comedy shows,

meeting here for afternoon tea.

Including Hi-de-Hi,

Butterflies,

The Goodies, Are You Being Served?

Listen,

these people made Great Britain laugh.

Today,

we want your food to put a smile on THEIR faces.

Go on, guys. Go and make us proud.

I'm excited by this.

-# Goodie-goodie-yum-yum! #

-I'm free!

The contestants have 2½ hours

to make a savoury item,

and two sweet cakes, or pastries.

Each of them has designed their own menu.

To become a great patissier, you've got to be disciplined.

But you also have to have a scientific, and artistic, mind.

Pastry work is one of the most difficult culinary arts

to get right, ever.

It can be fun, but it has to be elegant.

We can't see buns the size of your head, and great big doorstopper sandwiches.

It simply won't do.

Let's face it, Gregg.

Really soon, we'll lose one of these four.

The pressure is truly on.

Jay, tell me what your dishes are.

I'm doing salmon and broccoli tarts.

Two types of salmon.

Baked salmon in the tart, with head of broccoli.

Smoked salmon on top, with watercress.

Two sweet things. What are they?

I'm doing a chocolate ganache, with raspberries.

Nice. What's the other one?

A traditional custard tart.

I'm going to put sous vide strawberries on the top.

You seem confident. What do you know that I don't?

'70s, isn't it? Custard tart, with a bit of strawberry.

Salmon and broccoli,

that's Sunday tea, mate.

It IS '70s, isn't it? Shall I get my flares on, and a kipper tie?

Thought you already had them on!

THEY LAUGH

I'll do that, if you promise to get those out on time, and beautiful.

I'll do my utmost, our kid.

Where's the sous vide machine again?

A bit alien to me pastry.

There's quite a lot of elements

that can go wrong,

and possibly will go wrong,

that I'll have to put straight,

but it's Masterchef. It's not meant to be easy, is it?

Shelina, what are your three lovely dishes today that will impress?

My savoury is spicy scones with a mango relish,

and a coriander cheese.

And, my sweet...

..one of them is an exotic fruit tartlet,

with cardamom creme patisserie.

And this one is a carrot, ginger and pecan cake.

I'm trying to add the things that I love to these dishes.

I just want them to smile.

-Good. Sounds delicious.

-Thank you.

Oh, I love an icing bag, me.

You know someone's serious, once you get an icing bag out.

It's afternoon tea, and to know that your food

will be received with some sort of good humour,

it's always a bit of a safety net,

cos if things go wrong, hopefully they'll look at it in a positive way.

Tom, what are you making?

I'm doing strawberry rhubarb macaroons,

a coffee, walnut and chocolate gateau,

and, for my savoury option, I'm doing a duck and redcurrant pie.

There's a smile on your face, and a twinkle in your eye.

What's going on?

Other than the stresses of getting it done on time, and how I want it,

I love cooking, and making my own food how I want to make it.

-Tom, I think they sound fantastic.

-Good.

Thank you.

It's a really fun challenge.

A little bit quirky.

The people are going to be quirky, and hopefully the food will be.

HE LAUGHS

-So, what are you making?

-I'm making savoury scones,

with mozzarella and pancetta jam.

Nice.

Then I'm making carrot cake, with a thyme icing,

and candied carrots.

Marshmallows, with raspberries and white chocolate dipping sauce.

Is the marshmallow, for you, the one that's the most difficult?

-It is. I'm allergic to eggs.

-Why would you take a dish,

for an important task like this,

based around a product you are allergic to?

-When I tested at home, I had my wife to taste it.

-She's not around today.

-Not around today, so I'm following the recipe.

-Push, push, push!

There's a promise of some very good pastry work in here!

There's some lovely dishes, if they can get them up.

With one hour left, Jay has only just started

to blind bake his pastry.

And he's still making the cases

for his chocolate and custard tarts.

See what I just did there?

Di you see what I just did there?

I'm blind baking nothing!

HE LAUGHS

Jay's got a big grin on his face,

and I just worry for Jay.

My main worry is, I'm nervous over timings.

Unlike Jay,

Tom has finished his pastry cases.

But there's a problem with his macaroons.

I'm not happy with the first batch.

There was too much colour on them.

Every time I've practised them, they've been better than that.

So, I'll redo them.

Tom can't afford one more slip up.

Doing the macaroons for a second time has put him so far behind.

That duck pie isn't finished, and he has to decorate the gateau.

Andrew is also behind.

I had to make my marshmallows again.

I didn't let the syrup boil up to temperature properly.

To be honest,

I'm not quite in control, and I don't like it.

It's messy, and I don't feel in control.

Andrew has lost one lot of marshmallow already.

Let's just hope the second lot sets for him,

or we'll have puddles of flavoured egg whites,

with a raspberry stuck in the middle of it.

I'm kind of on time, I think I am.

It's just all the bits and bobs that makes things come together.

I have my creme patisserie left today, my cream frosting of my cake,

cutting everything out, and getting them into shape.

Actually, I've got a lot to do, still.

-SHE LAUGHS

-In retrospect.

-Shelina?

-Yes?

What's black, and sits on the bottom of a pan?

-Burnt relish?

-Yep. Be careful. Careful!

Careful!

You've got to stir stuff, my little friend.

-Sugar...

-..caramelises.

Yeah, that's one word.

What we used to call, "Burnt".

I saved it, it's fine! Or, you saved it.

-"Thanks, John".

-Thank you!

These are the stars of the golden age of British comedy.

Lovely to see you.

Are You Being Served's Frank Thornton and Nicholas Smith.

"Salmon and Broccoli Tarts". Well, I hate broccoli.

"Chocolate and Raspberry Tarts". I shouldn't eat that. I have diabetes.

"Custard tarts with Strawberry". I shouldn't eat that, either.

My trouble is, I have no sense of smell, or taste.

So, I don't care what I eat.

It's all the same.

Wendy Craig, from Butterflies.

Weren't the '70s where we had Black Forest gateau,

and ham with pineapple?

Alison Steadman, from Mike Leigh's Abigail's Party.

The first time I had avocado pear

was in the early '70s.

I literally ate it, every day, for weeks.

I must have had 30, or 40. Cos I just thought it was so wonderful.

And The Goodies' Bill Oddie and Tim Brooke-Taylor.

I'm a savoury man. On the other hand, I can be tempted into other things.

Nice bit of crumpet...

Savoury for me, every time.

No chocolatey things, none of that.

It's quite odd we have so many savoury people.

I think it's a pretty unsavoury crowd, actually.

THEY LAUGH

Hot, Tom.

HOT! HOT!

We've got 35 minutes, guys. That's ALL we've got.

I'm scared, cos all four of them have issues.

All four of them have not got enough work done,

to make sure they finish these off beautifully.

The one scaring me the most, unfortunately, is Jay.

Jay's making three little tarts.

They're not even in the oven yet!

How will he make sure they're set, then cooled,

and then actually cut the custard?

Do you know what happens to hot custard when you cut it?

Pwwchh.

Tom's new batch of macaroons is ready.

They're not brilliant, to be honest. Second set.

I haven't overcooked them. If anything, I've underdone them.

Andrew's scones and cakes are out of the oven.

Backs!

A bit nervous. Very nervous.

I haven't made my clotted cream yet. Need to check on my jam.

Lots to do.

HE LAUGHS

Andrew always, always sets himself an enormous amount of work to do.

Someone get me some water?

He's got himself in a bit of a tizz.

Shelina's the only one under control.

Oh! They're pretty!

At least we got one thing up!

Huh?!

In the parlour, expectations are high.

"Raspberry Marshmallows with White Chocolate".

I have to go to bed for a month after that.

The food of the '70s was a lot more hit and miss

than the comedy.

Delicious!

I don't think you can make jokes about British cuisine any longer,

as you certainly could in the '70s.

Now, the menu would be as follows.

"The vegetable soup, or hors d'oeuvre".

That's a sardine on a bit of tired lettuce.

And the Russian salad, Mr Lucas.

I'd forgotten the Russian salad, Captain Peacock, yes!

I shall never forget the Russian salad!

A main course, which I shall bring up later.

Won't we all?

The main thing that sticks in my mind is the cheesy pineapples,

the cocktail sticks.

A little cheesy pineapple one, Sue?

Thank you.

Tone, a little cheesy pineapple one?

Ta. >

Take another one, Sue. Save me coming back.

Thank you.

That's it! Lovely.

I was the worst cook in the world. Absolutely!

LAUGHTER

Go on, Adam. Help it!

Thanks.

It's gathering speed.

When it reaches you, there'll be no stopping it.

LAUGHTER

Happy teatime!

In five minutes, you're supposed to be delivering afternoon tea.

In FIVE minutes.

Ever so slightly tight, however...

..I mean, to be honest,

I AM pretty much up against it.

Hopefully, that's one decent blast chiller.

We're supposed to be up in five minutes. It'll take longer.

I think I'm going to be five minutes late.

Realistically.

Can I take one?

Yeah. Careful, it might be a bit warm.

"Bit warm"?!

They're hot like the sun!

Where's he go, left or right?

Careful, it's red hot!

Ah!

Huh!

Don't do that yet! We've got three minutes.

Shelina and Andrew are close to finishing up.

But Tom has yet to complete ANY of his dishes.

And Jay is only just putting his hot custard tart

into the blast chiller.

Right, I'm ready to go!

Mine are ready to go.

Tea is due to be served.

Bring it on!

But Shelina and Andrew can't send theirs

until Tom and Jay are ready.

How long, Tom?

I'd have said three minutes.

Three minutes to finish everything?

-Yeah.

-You'll be lucky.

-Unless they have ten minutes in each three.

-Let's hope so.

I'm starving!

Is it all gone horribly wrong in the kitchen, d'you think?

CLATTERING

Oh, it's still warm underneath.

Macaroons done.

-Duck pies done. Finishing off our gateau.

-Yes.

-Come on, Tom!

Service, please!

'I AM knackered.'

That wasn't pleasurable, whatsoever.

Tea is now 20 minutes late,

and Jay's salmon and broccoli tarts are the only things he's plated.

Come on, come on! We can do this.

Are they firm enough to cut?

Come on, come on! They are. They are, They are!

Are we going to write the chocolate off?

As soon as I've done this, I'll go back and check.

Jay, we're 20 minutes late. I think we have to go with just this,

Yeah, OK.

We have to put a line under the chocolate, I'm afraid.

I'm just a bit on the gutted side, to be honest.

OK. Ready to go?

-OK, go.

-Good.

You all right?

-Disappointed?

-Fuming.

Fuming.

Come on.

Finally,

afternoon tea is served.

It does look rather good.

Artistes!

Tom has made confit duck pies,

coffee, walnut and chocolate gateau,

and strawberry and rhubarb-filled macaroons.

-This is the duck, isn't it?

-That's the duck pie, yes.

-SHE LAUGHS

-That's so nice!

Who would have thought of having duck at teatime?

That works so well, and the currants were gorgeous.

Really, really good!

Everybody had an auntie who could make walnut gateau, didn't they?

I wonder if they made it as well as this?

Well, the cake was very light,

but I found it dry.

But I'm eating it.

Cos I'm a greedy-guts.

I think it looks a bit skinny, don't you?

Looks a bit sad.

Not at all as crisp as I was expecting it to be.

I just agree with everyone else.

It isn't crispy, but lovely taste anyway.

These are Tom's, the three little morsels.

15 minutes late, he was.

-What's this?

-These are the second attempt at macaroons.

They haven't set again. They are still rubbery.

I really like the rhubarb

and the strawberry FLAVOUR.

But, I think the execution of the macaroons is absolutely wrong.

Jay has served two out of three afternoon tea items.

Salmon and broccoli tarts,

and custard tarts with sous-vide strawberries.

Are we going for the salad? Yes.

I'm not a great pastry fan, but it's lovely.

I think it needs a bit of black pepper,

or something to spice it up. It's a bit bland and ordinary.

And yet, I'm enjoying it. Strangely enough.

I think George is right.

-This is custard tart, is it?

-With strawberries.

I have to say right away...

..it's the wrong shape.

I mean, come on! Tarts are little round things.

VICKI: You're being "le grump-ay" again.

No, I'm being shape-ist.

THEY LAUGH

It works pretty well as a package, actually.

It's delicious. "Have another one, Tim". Oh, all right, then.

So, these are Jay's TWO morsels.

He should have got three up,

but he was 20 minutes late,

just getting these two up.

They look like the dish

of a man running out of time.

Andrew's afternoon tea consists of savoury scones with mozzarella

and pancetta jam,

carrot cake with thyme icing and candied carrots,

and raspberry-filled marshmallows with white chocolate dipping sauce.

Scones? Brilliant.

So light. And the flavours are delicious.

Really good. Yep.

Yum!

I love carrot cake.

This has a different topping on, though, hasn't it?

Real carrots.

Part of my five a day!

LAUGHTER

Mm!

The texture of the carrot cake was some of the best

I think I've ever tasted.

The unusual mixture of the thyme on top

just worked.

It was excellent.

It IS light, isn't it? It could float up to the ceiling.

So, mega!

I'd last had a marshmallow on Bonfire Night in 1952, I think.

I didn't need the chocolate sauce.

It was just great on its own.

You could just keep stuffing them in,

without having to do all the "dip-age" that went on.

I think that carrot cake is delicious,

but that flavour of thyme in the background is a bit harsh for me.

No! I disagree with you there. I really like it!

Shelina has made spiced scones,

with coriander cream cheese and mango relish.

Exotic fruit tartlets, with cardamom creme patissiere.

And carrot cake, with ginger and pecan.

That looks like some spicy scone, to me.

Mm.

Mm!

That's fine.

Praise indeed!

They could put that on the posters, couldn't they?

"They're fine".

HE LAUGHS

Unusual, and imaginative.

Very nice. I enjoyed it.

Well, I'm going to risk one of those.

Oh, it's all falling to pieces.

I give up!

..A large mouthful...

Mm!

Apart from falling to pieces when you touched, they're delicious!

Ha-ha!

It's very moist.

And, the pecan on the tart

is REALLY lovely. Really enjoying this.

I never tried carrot cake in my life.

I'll try some now, and see what happens.

I'm not sure I can open my mouth wide enough, though.

-GEORGE: Yes, you can.

-THEY LAUGH

The basic thing I have to say about carrot cake.

It doesn't taste of carrot.

-Did you enjoy it?

-Well, yes.

It's made your voice go much higher.

THEY LAUGH

I think Shelina's done a brilliant job.

She finished on time, and these things look delightful.

I really like Shelina's carrot cake.

Rich with walnuts, wonderful cream on top,

and the woodiness of the pecan nut. Good job.

I'd happily eat more and more of those.

Savoury scone, carrot cake, and fruit tart. Very good.

APPLAUSE

It was very special. You did jolly well.

It was absolutely amazing. There was some wonderful creative thought gone into those dishes,

and the flavours were fantastic, the textures were amazing.

It was just a joy, a piece of colour on a plate. Really fabulous. Well done.

APPLAUSE

Great day, today. Great challenge, great occasion.

Two of them should be very pleased with themselves.

Two of them, they've got a point to prove.

Next challenge, if I don't perform, then I'm going home.

Erm. But I'll perform, and I won't go home.

Hopefully it's my day, tomorrow.

I've not wrote myself off or anything like that,

Cos I'll battle it through to the end,

but, you know, as I say, it'll be a tough one, tomorrow.

Very tough.

Now just one test stands between the four contestants and a place in the finals.

Today is about getting into the final three.

When I'm in the final three, I'll think about winning,

but today it's about getting into the final three.

I woke up at 5.15 and I had butterflies in my stomach all morning.

And I tried to settle them with a cup of tea and reading a book,

and making my lists,

and I couldn't really get it under control.

It's the toughest road I've ever been on.

I've been in the fight game my whole life.

But this thing is a battle.

It's everything.

I haven't worked this hard in my whole life.

I haven't cried as much in my whole life. Just a kind of...

Just a walk home.

This is no day for the faint-hearted.

You have to prepare and present

two absolutely extraordinary,

outstanding desserts.

And today we are going to throw you to the wolves.

You are presenting your dishes

to three of the best pastry chefs in the world.

Claire Clark,

who has worked at the legendary French Laundry,

and has an MBE for her services to food.

Damian Allsop,

who has worked with some of the best chefs in the world,

including Joel Robuchon

and the Roca brothers at El Celler De Can Roca in Barcelona.

You are also cooking for James "Jocky" Petrie,

who has been the pastry chef at The Fat Duck for ten years.

Good luck. Two and a half hours. Let's cook.

This is one of those massive MasterChef days. Sweaty palms, hearts beat a little bit faster.

They are cooking for a place in the final three.

This is a day for heroes.

It's got to be the best, today. Cos I want to be safe.

I don't want to be standing there any longer than I need to be, waiting to hear my fate.

Because it's not good for your heart.

Andrew, I can just tell, looking at this,

that you are going to push yourself to the limit again. Tell us what your dishes are.

My first dish is a fruity dish. It's a Thai mango tart with tropical fruit salad.

But I have things like

ginger with the watermelon to give it those Asian flavours, and shiso leaf with the pineapple.

The other, I'm doing a chocolate, orange and coriander tart,

and that will be with a pear and fennel sorbet

and a little yoghurt mousse.

Why push yourself so hard, Andrew?

I don't want to leave because I didn't do enough.

I've got a duty now to win it for my wife and for my son.

-Are they proud of you?

-QUIETLY: Yeah.

You OK, mate? Come on.

You got me at it! Come on, come on.

Andrew has got a worrying array of ingredients there that he hopes to match.

I wouldn't quite believe that anyone could make that work.

If he does, absolutely amazing. But, John,

it's a long shot.

-Jay, tell us what your dishes are.

-One of my favourite things is coffee and doughnuts.

But one of my other favourite things is tiramisu.

So I'm combining the two.

-And the other dish?

-A pineapple and cinnamon tarte tatin,

with a white chocolate and Malibu sorbet.

What do you think you have to do today?

I had a bit of a down day yesterday, as you know,

but I've trained a certain way my whole life,

and first thing you get told when you get beaten down a little bit,

stand up, dust yourself off, jump back in the ring.

-So you've been on the canvas, you need a knockout punch, mate.

-Yeah, I do.

-Good luck, Jay.

-Thank you very much, gents.

Coffee and a cake is something that me and my little girl do together.

It's just the most special time in the world,

and that's why I wanted to do something so you can look back on it and say,

"See that? I made that up for you." Do you know what I mean?

One hour's gone.

Shelina, on a day like today you must have some mango.

Where's the mango?

Yeah, I am using mango.

My first dish is a mango millefeuille

with white chocolate and rum sorbet,

and a dulce de leche caramel slice.

The next dish is going to be a tapioca pudding

with passion fruit and coconut milk.

I'm making a ricotta bake with a palm sugar ice cream on top.

-You have a beaming smile.

-Yeah, I know.

I actually feel pretty good today.

-I've got my mangoes, and I'm pretty happy.

-Good luck, Shelina.

Mango, jelly, white chocolate, sorbet and rum. I think it's a wonderful idea.

Then a piece of cake that goes with it.

I just hope that cake doesn't become all crumby and watery in your mouth

with that sorbet and the jelly.

What are you making for us, Tom?

I'm doing a lemon and lime meringue pie.

It's going to be meringues, lemon ice cream, lime sorbet.

And a chocolate and mint delice.

Tom, recipes didn't quite work for you last time.

The last challenge was embarrassing for me.

All you can do is give yourself a quick kick, get over it,

-and concentrate on your next task and try and make it up.

-Good mantra.

30 minutes on the first dessert, please. 30 minutes.

For me, the secret to a perfect dessert

is contrasting texture,

flavour,

and also a little nod to the classic.

I'm really tough to please

because I believe in what I do,

and I like to see it done properly.

I'm all about perfection. It has to be perfect.

Things that'll impress me in a dessert

will be the way they present their food,

their understanding of the ingredients that they're using...

..and that overall harmony on the dish.

Loving your work.

Chocolate and orange, coriander -

there's a lot of flavours going on, there.

But, even so,

as long as there's nothing that's hugely overbalancing or too strong,

it should be good.

-That the last thing?

-Yeah.

-Good. Let's go.

GREAT-looking dish.

Wow! Thank you.

For his first dessert,

Andrew has made a dark chocolate, orange and coriander tart,

chocolate, yoghurt and hazelnut mousse,

pear and fennel seed sorbet with candied fennel,

salted caramel sauce, and chocolate raisins.

-Wow. Wow.

-Wow.

-CLAIRE LAUGHS

I think it looks stunning.

This tart is beautifully executed. This pear sorbet is superb.

Absolutely superb.

The sauce is superb.

Then you take a mouthful of the chocolate tart with it,

and it's really too complex.

That sauce, that tart, with a little bit of that sorbet on top,

that would be great. All the rest is superfluous.

But there's elements of that dish, technically, that were brilliant.

It's complex, it's interesting, it's exciting.

But it's also left-field.

Whether you get it or not, there is no denying the amount of work in there,

the cleverness of it, and the beauty. Incredible dish.

-Andrew?

-Yeah.

-Can't rest. You've got 15 minutes till the next one.

-Yep.

-Good lad.

-Andrew's Thai mango tart.

-The tart you've got to get nice and thin.

You've got to control the cooking.

-What's burning?

-The tart cases.

-The tart cases are burnt?

-Yeah.

-Close the door.

-They're burnt, all right.

-Yeah.

It's no longer a tart.

Come on, Andrew. Stay focused.

-OK, OK. Sorbet.

-Sorbet.

Aaagh!

HE EXHALES

-Done?

-Yep.

-Good lad. Come on.

Colourful. Thank you.

Andrew's next dish

is a Thai mango slice with coconut rice,

coconut sorbet,

watermelon and ginger cubes,

shiso and basil-crusted pineapple

and mulled wine syrup.

I think the sorbet's lovely. And I quite like, you know,

the compressed melon. This is very refreshing.

I guess this is the pineapple in the shiso.

But it's the same thing.

When you put them all together, it just doesn't work, for me.

I think he's pushing the boundaries. He's pushing himself,

and showcasing what he knows, his knowledge of food.

But I think he needs to take a step back, take some things off.

All the individual bits, I love. But I don't like them all together.

Overall, I'm happy.

It's how I envisaged them. I thought they looked elegant.

I just hope they taste as good as they, hopefully, looked.

-Happy?

-Yeah.

Jay's pineapple tatin with the white chocolate and Malibu sorbet.

I think, for me, I want to see that the pastry's crisp,

and the main worry is that there's too much sugar,

it's going to be too sweet.

You OK?

Could've done with it a little bit firmer.

Hi.

For his first dessert, Jay has made a pineapple tart tatin

with white chocolate and Malibu sorbet.

Pineapple tatin looks great.

Got a soggy bottom, there,

and the pastry's not cooked enough, for me.

I'd like more colour, more caramel.

My tatin's actually quite good.

But my sorbet's very icy, and really strong in Malibu,

and very sweet. Not really enjoying that too much at all.

It's not the most exciting looking dessert,

but it is cosy, and it does taste good.

Because it's a sorbet, it's grainy,

and rather than it be lovely and creamy to go with the pineapple and the pastry,

it just disappears into your mouth.

Tiramisu doughnuts with a coffee chocolate sorbet.

There's something very naughty about a doughnut, isn't there?

I like that. I like that a lot.

HE EXHALES

-What else to go on there, Jay?

-That's it.

Jay's second pudding is a tiramisu doughnut

filled with zabaglione and dusted with cinnamon sugar,

served with coffee chocolate sorbet, cream and crushed amaretti biscuits.

Nice chocolate sorbet.

The coffee's nicely balanced on that. I'm still getting the chocolate.

That's really well done.

It's a shame my doughnut wasn't filled. The filling had come out.

Maybe it's a little tight. It could be a little bit fluffier,

but I think with everything else, it's really good.

I've got amaretto, I've got chocolate, I've got coffee,

I've got cream, I've got a doughnut. I am one happy boy.

For me, the doughnut itself, got a lovely crust on the outside,

but they are a little heavy, it would've been nice to have a bit of filling inside them.

I've done everything I can do.

I just hope, I just hope they actually like it,

and then we'll see what happens.

Shelina's tapioca and passion fruit

with baked ricotta slice sounds very interesting.

Tapioca, you overcook it, you do get the frogspawn effect.

I love baked cheese,

and the passion fruit is the acidic line which she's got there.

So, flavour-wise, I think this is looking good.

Let's see how the textures work.

I hope that tastes like it looks, Shelina.

-There you go.

-Thank you very much.

This looks lovely.

Shelina's first pudding is palm sugar ice cream

sitting on top of a spiced biscuit and baked ricotta,

in passion fruit tapioca with coconut milk and red currants.

I think Shelina's put a lot of effort into her presentation, here.

Everything looks pleasing to the eye, and I just want to dive into it and start eating.

Love the tapioca, it's nicely cooked.

It's got a really nice flavour of passion fruit coming through.

I get the lovely ricotta cheese.

As a dish, I think it has everything that I'm looking for.

From presentation to delivery of the flavour,

it's definitely ticked all the boxes for me.

Wow! It looks great,

and it is a demonstration of fantastic pastry technique.

I love the sweetness of the tapioca and the richness of the passion fruit through it.

And then the spice coming from the biscuit.

I think the flavours are fantastic.

So, the mango millefeuille.

Those layers have got to be neat and tidy and, for me, uniform.

It's about what we love. We love to be consistent and methodical,

and it has to be precise.

You know what that is? Mango jelly cake!

Very nice indeed.

Go, Shelina. Let's go. Well done.

-Very well done.

-Thank you very much.

Shelina's second dessert is

a mango millefeuille set with rose-water jelly,

a dulce de leche caramel cake

topped with a white chocolate and rum sorbet,

served with strawberry coulis.

Presentation, again very simple, but looks good.

I actually like the rose jelly.

It's so delicate, and if I'm going to eat it,

it's how I like it.

The sorbet, I can taste the rum there,

but I can't taste the white chocolate,

and it is a little granular, as well.

Yeah, I think it's definitely her weaker dish.

I think the flavours are wonderful.

If she'd made white chocolate and rum ice cream, rather than sorbet,

that would've been perfect, absolutely perfect.

Generally, I think I did all right, today.

And is "all right" good enough? That's the thing, at this stage.

I don't know. I have no idea.

I'm proud of myself. I think that's OK.

Tom's lemon tart.

Well, it's not very explanatory on the dish,

apart from saying "lemon tart."

We'll see whether he wants to present that as a classic,

or whether he's gone a little modern, and he's deconstructed it,

and he's come up with something interesting.

Come on, mate. Let's go.

You've got a minute to go, Tom, please.

Please, no timing issues. Come on.

-Go.

-Come on!

Tom's first pudding is a deconstructed lemon tart,

with meringue pieces,

lime sorbet, limoncello ice cream and basil coulis.

I don't know. I'm missing half the tart.

And, for me, this looks like he's had an accident in the kitchen.

Basil is the prominent flavour from this.

Then I'm getting lime, then I'm getting meringue.

I'm not getting lemon tart.

I really don't know where to start.

The limoncello ice cream is just too strong. As is the basil.

The pastry's really dry.

He's really tried hard,

and I think to take a classic and deconstruct it was very risky.

Huge amounts of work.

Honeycomb, meringue, pastry, custard, ice cream, sorbet, coulis.

Loads of work. But I can't quite understand

what Tom's trying to create, here.

Maybe I'm old fashioned,

but that looks like somebody's made a tart and dropped it.

Chocolate mint delice.

I kind of have my own little take on that,

so I'm very interested to see what that will hold for us.

-We got balls?

-We got some balls.

We got balls. We got green balls.

Very good. Very happy with that, my friend. Very happy.

-OK? We going?

-All right, Tom?

-Happy?

-Good lad, good lad.

For his second dish, Tom has made a chocolate mint delice

on a pistachio base,

with mint sorbet, ground pistachios

and creme de menthe caviar.

I think he's got really good texture on the mousse.

I think you can't fault that.

I love the way it looked when it arrived,

with the chocolate and the cream. Sorbet's really nice.

So there's real technical abilities,

so I'm quite impressed.

When you get the sorbet on top of the chocolate,

you've got what I can only describe as an after dinner mint,

and it's very, very nice.

Those little pearls of mint sitting on top,

then his sorbet made with liquid nitrogen,

I think it's a really well made dessert, beautifully executed,

with that wonderful elegant simplicity.

I mean, the two desserts that I've just done,

you know, it's my future in MasterChef, there in the balance.

My position in the final.

Our final four.

To actually now make a decision on who goes home

I think is a really difficult decision.

There's no denying the amount of work that went into Andrew's dishes today.

Technically, they were brilliant. They looked extraordinary.

I laud the effort.

I laud the technical skill.

But yum-factor, just absolute yum-factor on a dish

has nothing to do with how many things you throw at a dish.

I'll be pretty devastated if that's my last time in MasterChef.

Don't really want to think about it too much.

I think Shelina had two of the best presented dishes today,

and really quite a lot of skill.

There was real definition of flavour.

There was real elegance.

There was real process and technical skill on display.

This is it, you know?

This was me pulling out all the stops.

So, I don't know.

I have no idea at the moment.

Is it home time, or is it final three?

Jay's food. What do you think?

I think Jay, today, did solid dishes.

I think that were nowhere near as ambitious

as the other contestants, and nowhere near as skilful.

I'm frustrated by the fact that Jay hasn't really pushed himself today.

He had a real opportunity.

Especially considering the round before, he messed up.

I'm proud of the dishes. I liked them, they looked delicious.

You know, whether I've done to their expectations,

I do not know.

Tom's chocolate delice was a wonderful dessert.

Tom's tart with lemon and lime was just a farce.

-A farce?

-A farce.

I don't know about farce, but I agree with you

Tom had one half of a good day.

I thought the chocolate delice was lovely.

It was, every single ounce, it was a great big after dinner mint,

and I thought it was delightful.

This has already been one of the best things in my life.

It's like having a term at a school,

but a school you actually want to be at.

And you've just got lesson after lesson after lesson,

and you love every single one.

And I just want it to continue.

If I went out now, it would just feel like I've been expelled.

It's been a fantastic adventure. Really fantastic.

Each of you should feel very, very proud of yourselves.

Very proud of yourselves.

But at the start of this,

we said that one of you was going to leave us.

The contestant leaving us...

..is Jay.

I'm happy with how far I've got.

I always said if I got down to the final four, I'd be made up.

And I got there. So, I'm happy.

There's a lot of stuff I'll take away from the experience.

The cooking and everything has been fantastic,

but the people around it has been the most important thing to me.

When it's your time, it's your time.

You know what I mean? You take it on the chin, don't you?

You know what that makes you, don't you?

That makes you MasterChef finalists.

The initial feeling is relief.

You just don't want to be going home.

Cos then you keep your dream of winning MasterChef alive,

and that's what I've managed to do so I'm overjoyed, I really am.

I made it! I made it to the final, and that's what I wanted to do.

So I'm just so happy.

You know, the first thing that came to my mind,

was that my family are going to be so proud.

You know, it's incredible. God, I'm so emotional!

-To our three finalists.

-Yeah! Our three finalists.

Next week, the competition intensifies.

Over three nights, the battle is on to become MasterChef champion.

I'm expecting big, big things from these guys.

-The guests are waiting.

-OK.

Just nail it, yeah?

It's been thoroughly awful, so far.

I'm absolutely going to massacre this in a minute.

Our MasterChef champion is...

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