0:00:02 > 0:00:06This week's MasterChef heat has seen these four celebrities
0:00:06 > 0:00:09taken way out of their comfort zone.
0:00:10 > 0:00:12My arm's dropping off!
0:00:12 > 0:00:13But look, it's coming.
0:00:13 > 0:00:16If they don't like it, I'll stick it in their laps!
0:00:18 > 0:00:21Tonight, they face one final challenge,
0:00:21 > 0:00:25as they battle for a place in the semifinals.
0:00:25 > 0:00:28I'm treating it like a big match, being in MasterChef,
0:00:28 > 0:00:31and the next challenge is the next game,
0:00:31 > 0:00:33but there are a bit of those pre-match nerves.
0:00:35 > 0:00:37It's a little bit frightening now.
0:00:37 > 0:00:39I just can't believe I'm still here.
0:00:40 > 0:00:44I do hope to get to the semifinals, and if I got through today,
0:00:44 > 0:00:46I'd be so happy. I really would.
0:00:47 > 0:00:50The more you do, the more you get into it,
0:00:50 > 0:00:52and I'm at the stage now where I'm literally waking up
0:00:52 > 0:00:54in the middle of the night, wide awake,
0:00:54 > 0:00:56going, "Sea bass! Sea bass!"
0:01:17 > 0:01:20Good to see you back here in the MasterChef kitchen.
0:01:20 > 0:01:24We have invited guests in here today to taste your food,
0:01:24 > 0:01:28people that have succeeded in this competition -
0:01:28 > 0:01:31Sam Nixon,
0:01:31 > 0:01:33Ade Edmondson,
0:01:33 > 0:01:35and Phil Vickery.
0:01:38 > 0:01:41Two semifinal places up for grabs.
0:01:41 > 0:01:44That means at the end of this, two of you are going home.
0:01:44 > 0:01:47One hour and 15 minutes, two courses,
0:01:47 > 0:01:49four plates of each course.
0:01:49 > 0:01:51Ladies and gentlemen, let's cook!
0:02:05 > 0:02:06I don't do, you know,
0:02:06 > 0:02:10with trimmings and gooly woolies all over the plate and stuff.
0:02:10 > 0:02:13If it looks all right and tastes all right, I'm happy.
0:02:17 > 0:02:20Laila, what are your two courses?
0:02:20 > 0:02:24Liver and bacon with glazed carrots and mustard mash,
0:02:24 > 0:02:29and then I'm doing apple crumble with cinnamon and brown sugar.
0:02:29 > 0:02:31- Are you making custard? - No, and cream.
0:02:31 > 0:02:33I can't make custard.
0:02:33 > 0:02:36I've never tried, and don't want to when I can get it out of a packet.
0:02:36 > 0:02:38But that's not the MasterChef way, is it?
0:02:38 > 0:02:42No, but I'm not at the MasterChef thing yet.
0:02:42 > 0:02:44I'm just a beginner. I'm a novice.
0:02:44 > 0:02:47What about feeding people that have been MasterChef champions?
0:02:47 > 0:02:51If it goes right and it's all cooked and it turns out nice,
0:02:51 > 0:02:54and they like it, I've done a good thing today.
0:02:57 > 0:02:59The liver needs to be crispy on the outside
0:02:59 > 0:03:01and a little tiny river of pink through it.
0:03:01 > 0:03:02The bacon needs to be crispy.
0:03:02 > 0:03:04The gravy needs to be lovely and flavoursome.
0:03:04 > 0:03:08The mash needs to be free of lumps and rich with lots of mustard
0:03:08 > 0:03:09so it's slightly fiery.
0:03:15 > 0:03:19I feel a bit pressured already, now, to be honest!
0:03:19 > 0:03:20Yeah, it's definitely coming.
0:03:20 > 0:03:22Again, I've just got to try and focus,
0:03:22 > 0:03:25block that out, and just hope that mine's good enough.
0:03:29 > 0:03:31Amelle, tell us what you're going to cook for us.
0:03:31 > 0:03:34I'm cooking us a Halal Thai green chicken curry.
0:03:34 > 0:03:38For dessert, I'm doing a mango sorbet-esque dessert
0:03:38 > 0:03:41with meringue little pieces in there as well,
0:03:41 > 0:03:44so it should be... It should complement the curry, anyway.
0:03:44 > 0:03:45How hot do you like your curry?
0:03:45 > 0:03:47See, I like mine really hot,
0:03:47 > 0:03:49but I'm not going to risk that with you guys.
0:03:49 > 0:03:51- Go hot.- What? Go hot!- You like it?
0:03:51 > 0:03:53Yeah, yeah, yeah. We like everything hot, me and him.
0:03:53 > 0:03:55We're like this. See? It's hot!
0:03:59 > 0:04:02I love a Thai green curry. I think it's a great, great thing.
0:04:02 > 0:04:03These days, the convenience,
0:04:03 > 0:04:06- there's Thai green curry pastes on the shelves.- That's fine.
0:04:06 > 0:04:09However, she can't just rely upon packets to make her way through
0:04:09 > 0:04:11to a semifinal place.
0:04:16 > 0:04:19I've practised my dish and I'm within seconds.
0:04:19 > 0:04:21It's time-critical.
0:04:21 > 0:04:22I've got to be right on it.
0:04:26 > 0:04:28What are you making for us?
0:04:28 > 0:04:34Pan-fried sea bass, with a pine nut and olive vegetable sauce,
0:04:34 > 0:04:37with rosemary-sauteed potatoes.
0:04:37 > 0:04:41- And your dessert?- Strawberry shortbread with a vanilla cream,
0:04:41 > 0:04:43and a little strawberry coulis.
0:04:43 > 0:04:46- You've got three guests in the dining room today.- Yeah.
0:04:46 > 0:04:49And one of those men, Phil Vickery, you know very, very well indeed.
0:04:49 > 0:04:52- I do.- Do you think that after you guys playing together...
0:04:52 > 0:04:54It was eight years you played together?
0:04:54 > 0:04:55Yeah, about eight years, yeah.
0:04:55 > 0:04:58That he is going to have empathy?
0:04:58 > 0:05:02No! He knows a good plate when he sees it,
0:05:02 > 0:05:04so I'm looking to impress him,
0:05:04 > 0:05:07obviously, the other two judges, and yourselves.
0:05:09 > 0:05:13In my opinion, Neil has got quite an exciting menu.
0:05:13 > 0:05:16My concern for Neil with the strawberry shortbread
0:05:16 > 0:05:18is that he's doing three layers and not just two,
0:05:18 > 0:05:19and it's going to be this toppling tower
0:05:19 > 0:05:22full of strawberries and shortbread.
0:05:24 > 0:05:26Well, MasterChef's become huge, actually.
0:05:26 > 0:05:29I dream about it. I plot about it.
0:05:29 > 0:05:33In my mind, I'm already running scenarios for a future on MasterChef
0:05:33 > 0:05:34so I just hope it happens.
0:05:37 > 0:05:38Your two courses are going to woo the crowd?
0:05:38 > 0:05:40- I hope so.- What are they?
0:05:40 > 0:05:44We're going to have some pan-fried sea bass with some celeriac puree,
0:05:44 > 0:05:47and then with some green beans and pancetta,
0:05:47 > 0:05:49and then we're going to have a chocolate and hazelnut brownie
0:05:49 > 0:05:50with a creme Chantilly.
0:05:50 > 0:05:53- Have you given some mind to presentation?- Well, I have,
0:05:53 > 0:05:56but I'm conscious that I am not the Rembrandt of the plate,
0:05:56 > 0:05:57putting it mildly.
0:05:57 > 0:05:59I'm more like the Jackson Pollock,
0:05:59 > 0:06:02but I'll try not to be serving you a plate of Pollocks today.
0:06:02 > 0:06:03Very good indeed.
0:06:08 > 0:06:11Chocolate brownie, you want a perfect texture -
0:06:11 > 0:06:14not too wet, not too dry, almost spongelike.
0:06:17 > 0:06:21You're halfway - 30 minutes gone. 30 minutes left on your main course.
0:06:21 > 0:06:22OK.
0:06:30 > 0:06:32It's lovely to be back, actually,
0:06:32 > 0:06:35and it's nice to be back and not feeling nervous.
0:06:35 > 0:06:38I specifically remember, for me,
0:06:38 > 0:06:41this was a turning point in the competition.
0:06:41 > 0:06:44To this day, I always say a Scotch egg saved me, which it really did.
0:06:44 > 0:06:47It was ridiculous. It got some incredible comments.
0:06:47 > 0:06:50- I don't think he could have made this any better.- No, I agree.
0:06:50 > 0:06:51It was good.
0:06:55 > 0:06:58I think the hardest thing for me
0:06:58 > 0:07:00were the pressures of timing and delivering.
0:07:00 > 0:07:06There is no second chance. It's not, "Oh, wait a minute, it'll be OK."
0:07:06 > 0:07:07That's what I struggled with.
0:07:13 > 0:07:15Whenever I go anywhere, any kind of restaurant,
0:07:15 > 0:07:18I just want to have something really tasty to eat.
0:07:18 > 0:07:22I'm not too fussed about beans, sort of, resting in towers,
0:07:22 > 0:07:24and, you know, the architecture.
0:07:24 > 0:07:27I want something to taste really nice.
0:07:27 > 0:07:30What have we got?
0:07:30 > 0:07:32HE CHUCKLES
0:07:38 > 0:07:42Laila's main - that's a winner for me. I love liver and bacon.
0:07:42 > 0:07:43Yes.
0:07:43 > 0:07:47Can I make a confession? I've never eaten liver before.
0:07:47 > 0:07:48Did you never get it at school?
0:07:48 > 0:07:49Never got it at school, no.
0:07:49 > 0:07:51Turkey burger, chips and beans.
0:07:52 > 0:07:55What is the best way of that being cooked, would you say?
0:07:55 > 0:07:56- Very lightly.- OK.
0:07:56 > 0:07:59- Otherwise it turns into a bit of shoe leather.- Right.
0:08:01 > 0:08:04- JOHN:- I fancy a bit of that liver, I really do.
0:08:04 > 0:08:06Nice.
0:08:06 > 0:08:07- You're going to pipe the mash on? - Yes, I am.
0:08:07 > 0:08:09You are getting posh!
0:08:09 > 0:08:11That's more WestEnders than EastEnders, isn't it, that?
0:08:11 > 0:08:12Piped mash.
0:08:19 > 0:08:20Right, off we go.
0:08:20 > 0:08:22- OK.- Go on.- Done.- Go and get them.
0:08:32 > 0:08:34Sorry if it's cold.
0:08:34 > 0:08:35You know what it's like.
0:08:35 > 0:08:38Thank you.
0:08:38 > 0:08:43I've got liver and bacon, with glazed carrots and mustard mash.
0:08:43 > 0:08:44Enjoy.
0:08:44 > 0:08:45Thank you.
0:08:48 > 0:08:50It looks like an empty plate.
0:08:51 > 0:08:53If I had ordered mash in a restaurant,
0:08:53 > 0:08:56- I'd want a bit more than that. - LAUGHTER
0:08:56 > 0:09:00Oh, dear, and it's very, very overcooked, isn't it?
0:09:07 > 0:09:09Is that what liver is meant to taste like?
0:09:09 > 0:09:13Sadly, this is why a lot of people don't like liver.
0:09:13 > 0:09:16The best bit of food on the plate is the bacon.
0:09:16 > 0:09:18- Mmm. Very delicious. - It is beautiful.
0:09:18 > 0:09:21The mash is under-seasoned and doesn't really taste of anything.
0:09:21 > 0:09:23But the bacon is tremendous.
0:09:23 > 0:09:24- Yeah.- Yeah.
0:09:28 > 0:09:29It needs more sauce, more mash,
0:09:29 > 0:09:32and the liver needs to be cooked just a little bit less.
0:09:32 > 0:09:35Well, I made them laugh, if nothing else.
0:09:35 > 0:09:37Good. I don't know what you're running for,
0:09:37 > 0:09:38you've got 15 minutes on your dessert.
0:09:38 > 0:09:41- I know.- Your crumble's in the oven,
0:09:41 > 0:09:43and you've got to pour some cream into some jugs.
0:09:43 > 0:09:44Yes, I can do that.
0:09:48 > 0:09:52Apple crumble and cream, that's got me every day of the week.
0:09:52 > 0:09:57It does seem quite simple, so it is going to have to blow my mind,
0:09:57 > 0:10:00I think, for it to be worthy.
0:10:00 > 0:10:02And how does a crumble blow anyone's mind?
0:10:12 > 0:10:15I've got to say, this is the cleanest bench I have ever seen,
0:10:15 > 0:10:17after anyone has cooked, ever. Seriously.
0:10:17 > 0:10:19Yeah, well, I'm always like that.
0:10:19 > 0:10:21I am a clean and tidy person indoors.
0:10:21 > 0:10:24I'm always doing my surfaces.
0:10:24 > 0:10:26They go, "Mum, why do you keep doing that?"
0:10:26 > 0:10:29I said, "Because you keep dropping things on it!"
0:10:29 > 0:10:31- Can I dish this up now? - By all means.- OK.
0:10:31 > 0:10:33I love a crumble, me.
0:10:33 > 0:10:35Well, I've never done one before,
0:10:35 > 0:10:38- so I'm hoping this is all right. - Oh, you're kidding!- No, I'm not.
0:10:38 > 0:10:41Was it because, during the war, they ran out of apples and sugar?
0:10:41 > 0:10:44Why are you asking me? I was just born!
0:10:44 > 0:10:47See what you have to put up with on this Mastermind?
0:10:47 > 0:10:49LAUGHTER
0:10:52 > 0:10:54Cut! Cut!
0:10:54 > 0:10:55Off you go with your crumble.
0:10:55 > 0:10:58- Thanks, Laila.- Don't mess me about. - OK. All right.
0:10:58 > 0:11:02That end one's yours cos it's a bit burnt on the edges.
0:11:02 > 0:11:03All right.
0:11:07 > 0:11:10Here we go, seconds up.
0:11:13 > 0:11:16Apple crumble and cream.
0:11:16 > 0:11:19Plain and simple. I hope you like it.
0:11:19 > 0:11:20Thank you.
0:11:22 > 0:11:24Well, I'm not sure things have gone well for her.
0:11:24 > 0:11:26- That looks a bit burnt, doesn't it? - Hmm.
0:11:33 > 0:11:36It reminds me of my grandmother's cooking -
0:11:36 > 0:11:37sugar and fruit and fat
0:11:37 > 0:11:40and it's kind of very welcoming in a kind of homely way.
0:11:40 > 0:11:43But, I mean, the apples have just disappeared, as well.
0:11:43 > 0:11:47There's no texture in the apples at all.
0:11:47 > 0:11:48- JOHN:- I really like it.
0:11:48 > 0:11:50It's a sort of cross between an apple strudel
0:11:50 > 0:11:52and a toasted hot cross bun.
0:11:59 > 0:12:03It's a big thing off your shoulders.
0:12:03 > 0:12:05I definitely feel better now.
0:12:05 > 0:12:07Yeah, it's done.
0:12:09 > 0:12:11- Getting nervous?- Yeah, I've got a bit of a rush of nerves.
0:12:11 > 0:12:13- Oh, my God!- Why?
0:12:13 > 0:12:19I don't know. It's, like, I hope you like it.
0:12:19 > 0:12:23Amelle, so, she's doing a halal Thai green curry with rice.
0:12:23 > 0:12:27I have to hold my hand up and say I don't really like curry.
0:12:27 > 0:12:30I've been on the road too much and I've eaten too many curries,
0:12:30 > 0:12:32so it's going to have to be really good.
0:12:32 > 0:12:35Getting all those layers of flavouring right,
0:12:35 > 0:12:37and also I want the curry to pack a punch.
0:12:41 > 0:12:43Well done. Well done.
0:12:43 > 0:12:45That looks good.
0:12:45 > 0:12:47Right. Ooh.
0:12:47 > 0:12:49- Off you go.- Oh.
0:12:51 > 0:12:53Oh, gosh!
0:12:57 > 0:12:58- Hello.- Hello.
0:13:01 > 0:13:04There we go.
0:13:04 > 0:13:06OK, I've made an halal chicken Thai green curry,
0:13:06 > 0:13:09with some jasmine coconut sticky rice.
0:13:09 > 0:13:11I've put a little bit of cashew nuts on the side,
0:13:11 > 0:13:13so I thought you can choose, yourself.
0:13:13 > 0:13:15- Brilliant, thank you very much. - Thank you.- Thank you.
0:13:19 > 0:13:20I think it looks very classy, doesn't it?
0:13:20 > 0:13:23Very appetising in the way it's presented.
0:13:30 > 0:13:33Oh! That's right at the back of the throat!
0:13:33 > 0:13:35That is hot!
0:13:35 > 0:13:38That's... Ooh, that's a spicy mouthful.
0:13:38 > 0:13:41Do you know what? I think that's pretty good.
0:13:41 > 0:13:43As a Thai green curry, I'd happily eat that -
0:13:43 > 0:13:45I'd happily pay for it.
0:13:45 > 0:13:47It's very moreish.
0:13:47 > 0:13:50Oo-er, I say, that's spicy.
0:13:50 > 0:13:52The chicken, a bit dry, a bit overcooked.
0:13:52 > 0:13:55The rice flavoured with coconut is a little bit stodgy.
0:13:55 > 0:13:56The sauce is good.
0:13:56 > 0:13:58- The sauce is very good.- Yeah.
0:14:00 > 0:14:02- 15 minutes and your desserts go, yeah?- Yeah.
0:14:02 > 0:14:05- Yeah, perfect.- Well done.
0:14:05 > 0:14:10Oh! That kind of got me a little bit flustered, there.
0:14:10 > 0:14:14And Amelle's dessert is mango and cardamom syllabub.
0:14:14 > 0:14:15It sounds delicious, actually.
0:14:15 > 0:14:16After you've had a curry,
0:14:16 > 0:14:19for a dessert, you want something that refreshes your mouth,
0:14:19 > 0:14:22and straightaway, mango, hopefully that'll do it.
0:14:26 > 0:14:28I've made a massive mistake.
0:14:28 > 0:14:31Huge. Basically, I've mixed it all together.
0:14:31 > 0:14:34It was supposed to be mango, and then that mixture.
0:14:38 > 0:14:40AMELLE LAUGHS
0:14:40 > 0:14:43This is going to be the sweetest thing known to man.
0:14:43 > 0:14:45- Are you all ready to go, Amelle? - Yeah.
0:14:45 > 0:14:46- Thank you.- Thanks.
0:14:51 > 0:14:53- Hiya.- Hi.
0:14:56 > 0:14:57Thank you.
0:14:58 > 0:15:01So, it was supposed to be a mango syllabub,
0:15:01 > 0:15:05but I've kind of mixed them together, so now you've got...
0:15:05 > 0:15:08a milkshake.
0:15:08 > 0:15:10So, I hope you like it.
0:15:10 > 0:15:12- Thank you.- Thank you.- Cheers.
0:15:18 > 0:15:19It's a little bit bitty.
0:15:19 > 0:15:21It's a shame it's not a bit smoother.
0:15:21 > 0:15:26I love the flavours of it, but, for me, it's too sweet.
0:15:26 > 0:15:30It tastes like a mango and lime custard.
0:15:30 > 0:15:33It's very drinkable.
0:15:33 > 0:15:35HE SLURPS
0:15:39 > 0:15:40It's mango-flavoured cream.
0:15:40 > 0:15:42I mean, that's what it is.
0:15:49 > 0:15:53Yeah, I'm proud of what I've done today, apart from the dessert.
0:15:53 > 0:15:57It was a sinking ship, but she sank looking good, you know?
0:16:03 > 0:16:05Right, what's left to do, Neil?
0:16:05 > 0:16:09Just cook the fish, and then dress the plates, ready to serve up.
0:16:09 > 0:16:10Go for it.
0:16:11 > 0:16:16Pan-fried sea bass, with olives and pine nuts, with a veggie sauce.
0:16:16 > 0:16:19Veggie sauce is very noncommittal,
0:16:19 > 0:16:22so I hope there's a little bit of a punch there.
0:16:22 > 0:16:26I worry that there's not going to be much on the plate.
0:16:26 > 0:16:27- Are you hungry?- Massively.
0:16:33 > 0:16:36Nice-looking piece of fish. Oh, careful, don't break it up.
0:16:42 > 0:16:45- You're two minutes over.- Extra time.
0:16:45 > 0:16:46No, two minutes over.
0:16:46 > 0:16:49Looking good, Neil. Nice and shiny.
0:16:49 > 0:16:51- There you go.- All right, great.
0:16:51 > 0:16:53Let's go. Let's go, let's go, let's go.
0:16:59 > 0:17:02- Good day, gentlemen. - Hey-ho.
0:17:04 > 0:17:07You've got a pan-fried sea bass,
0:17:07 > 0:17:11with a pine nut and green olive vegetable sauce
0:17:11 > 0:17:14on sauteed rosemary potatoes.
0:17:14 > 0:17:16Enjoy it, guys.
0:17:16 > 0:17:18- Cheers, mate.- Thank you.- Thank you.
0:17:20 > 0:17:25It's better than I thought it might look, to be honest.
0:17:25 > 0:17:28- And there's some potatoes, which is nice.- Hooray!
0:17:28 > 0:17:30Wahey!
0:17:30 > 0:17:32I like this. It smells good, as well.
0:17:38 > 0:17:42I quite like it. I like that whole Mediterranean thing with fish,
0:17:42 > 0:17:44I think it's really, really nice.
0:17:44 > 0:17:45I think the ratatouille...
0:17:45 > 0:17:48nice acidity coming from the cherry tomatoes,
0:17:48 > 0:17:51and the real winner for me is just the celery,
0:17:51 > 0:17:53that lovely bit of crunch and texture against the fish,
0:17:53 > 0:17:55which is cooked well.
0:17:55 > 0:17:57He seasoned the potatoes really well.
0:17:57 > 0:18:00I love the fish. Crispy skin and soft fish - that's great.
0:18:03 > 0:18:0515 minutes until your shortbread and strawberries.
0:18:05 > 0:18:07- What, now?- 15.
0:18:07 > 0:18:0815.
0:18:10 > 0:18:13Strawberry, vanilla, shortbread, it all goes together.
0:18:13 > 0:18:15Very simple,
0:18:15 > 0:18:18but, knowing Neil, he's a very simple fellow, so...
0:18:27 > 0:18:29You seem to have a love affair with strawberries, Neil.
0:18:29 > 0:18:33I love them.
0:18:33 > 0:18:35- Done?- Done.
0:18:35 > 0:18:37Good job.
0:18:43 > 0:18:46- I hope you enjoyed that, fellas. - We did.
0:18:48 > 0:18:51Strawberry, vanilla, shortbread.
0:18:51 > 0:18:53LAUGHTER
0:18:53 > 0:18:57- Thanks very much.- Thank you. - Cheers. Enjoy.
0:18:57 > 0:18:58My only worry with it is
0:18:58 > 0:19:01there's not much cream there to counterbalance the shortbread,
0:19:01 > 0:19:03so if that's not a melt-in-the-mouth shortbread,
0:19:03 > 0:19:05it might get clag-mouth city.
0:19:11 > 0:19:13I think it's not sweet enough.
0:19:13 > 0:19:15I actually quite like the dessert.
0:19:15 > 0:19:19I do think it's lacking a little bit of sweetness. I agree with Ade.
0:19:19 > 0:19:21I'm not that fussed about the dessert,
0:19:21 > 0:19:26but I'll let that go, cos I think he's got heart, and I like that.
0:19:26 > 0:19:29It's got a nice toasty, oaty crunch to that biscuit.
0:19:29 > 0:19:31The cream isn't over-sweetened.
0:19:31 > 0:19:33That's quite refreshing with strawberry.
0:19:33 > 0:19:35I want more coulis, I want more strawberries,
0:19:35 > 0:19:38and I want more cream if I'm going to have that much biscuit.
0:19:43 > 0:19:47I'm happy that it's done and I got the plates out.
0:19:47 > 0:19:50That was the quickest hour and 15 minutes of my life.
0:19:57 > 0:20:00Richard's pan-fried sea bass,
0:20:00 > 0:20:04with celeriac puree, green beans and pancetta,
0:20:04 > 0:20:08which sounds rather nice.
0:20:08 > 0:20:13When you get that salty pancetta with a nice bit of well-cooked fish,
0:20:13 > 0:20:14I think that's nice.
0:20:18 > 0:20:20- Very pretty.- For me, it's good.
0:20:20 > 0:20:23- What's that, a butter sauce? - Butter and lemon.
0:20:23 > 0:20:27I'll tell you what, mate, that is a step in the right direction.
0:20:27 > 0:20:29It's the prettiest dish I have ever made.
0:20:29 > 0:20:30- Really?- Yeah.
0:20:30 > 0:20:32Well done. Off you go.
0:20:38 > 0:20:40- Hello.- Hi. Hello.
0:20:40 > 0:20:42- Good afternoon.- Thank you very much.
0:20:42 > 0:20:44There you go.
0:20:44 > 0:20:47Pan-fried sea bass with a celeriac puree,
0:20:47 > 0:20:51and then a bundle of green beans in a girdle of pancetta.
0:20:51 > 0:20:54- A girdle? - I just made that up.
0:20:54 > 0:20:56- I like it.- What do we have here?
0:20:56 > 0:20:59You have a little puddle of lemony, buttery niceness.
0:20:59 > 0:21:02- Lemony, buttery niceness. - Yeah. Enjoy.- Thank you.
0:21:08 > 0:21:12That celeriac is really smooth and the fish is cooked well.
0:21:12 > 0:21:14The beans look a bit sorry for themselves,
0:21:14 > 0:21:16but it's all nicely cooked,
0:21:16 > 0:21:17but it's not blowing me away.
0:21:17 > 0:21:21It's nice, but just could have been that bit better, for me.
0:21:21 > 0:21:25The lemony sauce is the best thing there.
0:21:25 > 0:21:27What I really like is when that lemon in the butter
0:21:27 > 0:21:30and the celeriac come together to make
0:21:30 > 0:21:32a really lovely, sharp, creamy puree.
0:21:32 > 0:21:34It's very, very good cooking.
0:21:34 > 0:21:36It's very well done.
0:21:38 > 0:21:40All right, 15 minutes until the brownie.
0:21:40 > 0:21:42It's going to happen.
0:21:42 > 0:21:44Good lad. Well done.
0:21:46 > 0:21:52Richard's dessert is definitely my favourite thing on the menu.
0:21:54 > 0:21:56Hazelnut and chocolate, you know, it's an awesome combination,
0:21:56 > 0:22:00but if you overcook a brownie, it's just a crumbly mess
0:22:00 > 0:22:02and not very nice to eat.
0:22:07 > 0:22:09Are you happy?
0:22:09 > 0:22:12Erm...not entirely.
0:22:12 > 0:22:15- Well, let's go.- Yeah.
0:22:22 > 0:22:25- Gentlemen.- Thank you very much.
0:22:25 > 0:22:29You have a deconstructed brownie with a creme Chantilly.
0:22:29 > 0:22:31How's it deconstructed? It looks like a...
0:22:31 > 0:22:34A very careful use of the temperature in the oven to
0:22:34 > 0:22:37ensure that you get a lovely, molten middle.
0:22:37 > 0:22:39Do you mean undercooked?
0:22:39 > 0:22:41No.
0:22:41 > 0:22:43No, not undercooked at all, that would be quite wrong.
0:22:43 > 0:22:46- All right. OK.- It's given an opportunity to deconstruct.
0:22:49 > 0:22:50Bon appetit.
0:22:50 > 0:22:52Thank you.
0:22:52 > 0:22:54I'm looking forward to that because I love soggy.
0:22:54 > 0:22:56It's good. It's delicious.
0:22:56 > 0:22:57It looks lovely.
0:23:06 > 0:23:07It's a triumph.
0:23:07 > 0:23:11I love a brownie to be soft and slightly undercooked like that.
0:23:11 > 0:23:14I'd sooner have it that way than overcooked.
0:23:14 > 0:23:17It's a bit salty, and that whole salty, sweet thing,
0:23:17 > 0:23:19which is amazing.
0:23:19 > 0:23:23I think that, by far, is the best dessert I've eaten today.
0:23:26 > 0:23:29I like the orange across the vanilla-rich cream,
0:23:29 > 0:23:31with that rich dark chocolate,
0:23:31 > 0:23:33and the bits around the outside of that brownie are great
0:23:33 > 0:23:34cos they're cooked.
0:23:34 > 0:23:36The inside is not cooked properly.
0:23:44 > 0:23:45I really enjoyed it.
0:23:45 > 0:23:47Yeah, it was great to be in the kitchen
0:23:47 > 0:23:49and, kind of, know what I was doing.
0:23:49 > 0:23:51I, kind of, cooked through the chaos,
0:23:51 > 0:23:54and that was OK, and I think it went all right.
0:24:00 > 0:24:03I think this is really, really close and really hard to call.
0:24:03 > 0:24:07There were bits of the cooking from all four of them that I admired.
0:24:09 > 0:24:12Laila's stuck to her guns, and she's an old-fashioned cook.
0:24:12 > 0:24:15I really admire her courage and convictions.
0:24:15 > 0:24:18Unfortunately, the liver was overcooked.
0:24:18 > 0:24:23The crumble, I thought was very, very good indeed.
0:24:23 > 0:24:27As concepts go, Amelle's menus was great.
0:24:27 > 0:24:30The sauce of the curry was really, really lovely.
0:24:30 > 0:24:35That dessert wasn't difficult, to start off with, and that went wrong.
0:24:35 > 0:24:38We ended up with a drink.
0:24:38 > 0:24:41Neil's main course, his fish, was cooked really well.
0:24:41 > 0:24:42Neil's dessert, I liked the flavour of.
0:24:42 > 0:24:45I liked the shortbread with the strawberries and the cream.
0:24:45 > 0:24:48However, I think it could have been a little more refined.
0:24:48 > 0:24:51I think Richard's fish was cooked really, really well,
0:24:51 > 0:24:54and with the mixture of lemon juice and butter, it was really lovely.
0:24:54 > 0:24:56Beans and bacon - great combination.
0:24:56 > 0:24:58Richard's brownie - good idea.
0:24:58 > 0:25:02It was a little soggy in the middle, but the guests enjoyed it.
0:25:03 > 0:25:05I've given it my best shot, actually.
0:25:05 > 0:25:07I think I did as good a job as I can,
0:25:07 > 0:25:10and they'll have to judge me on that.
0:25:10 > 0:25:14The competition is very strong, so if they've excelled,
0:25:14 > 0:25:16then they could nudge me out.
0:25:16 > 0:25:18It would be nice to get to the semis.
0:25:18 > 0:25:22I'd like that. I'd feel very proud of myself.
0:25:22 > 0:25:24You can either do your best or nothing at all,
0:25:24 > 0:25:26so I've done my best.
0:25:26 > 0:25:28Who knows? It's just... You know?
0:25:30 > 0:25:34I've got a fairly good idea who is equipped for the later stages of
0:25:34 > 0:25:36MasterChef and who isn't.
0:25:36 > 0:25:38And I think we agree upon who they are.
0:25:55 > 0:25:57Thanks, all four of you.
0:25:57 > 0:25:59It has been really fun.
0:25:59 > 0:26:00You have worked really hard,
0:26:00 > 0:26:03but we only have two semifinal places.
0:26:06 > 0:26:10Not an easy one, this, to judge - not at all.
0:26:13 > 0:26:15Our first semifinalist...
0:26:19 > 0:26:21..is Richard. Congratulations.
0:26:21 > 0:26:22Thank you very much.
0:26:22 > 0:26:23- Well done.- Well done.
0:26:25 > 0:26:28Our second semifinalist...
0:26:31 > 0:26:33..is Neil.
0:26:33 > 0:26:34Thank you.
0:26:34 > 0:26:39Congratulations. Oh, very happy people, you.
0:26:39 > 0:26:43- LAILA:- Good, good. I told you, didn't I? Good, good.
0:26:43 > 0:26:46Laila, Amelle, thank you so very much for all your hard work.
0:26:46 > 0:26:48- It's been great. Thanks a lot. - Thanks.
0:26:54 > 0:26:56- AMELLE: - It's been a great experience.
0:26:56 > 0:27:00I've learnt a lot and been put through some serious paces.
0:27:02 > 0:27:04Yeah, a great experience, above all.
0:27:06 > 0:27:10What is it they say, you can't make an old dog do new tricks,
0:27:10 > 0:27:14or something like that? You know, I'm too old to do all that stuff,
0:27:14 > 0:27:15but I've enjoyed it.
0:27:15 > 0:27:18I can't be doing fancy - I'll stick with what I know.
0:27:20 > 0:27:24- Semifinalists. - Very, very well done, gentlemen.
0:27:24 > 0:27:27I am stoked, I really am genuinely stoked that I'm through to
0:27:27 > 0:27:30the semifinal, but semifinals mean nothing.
0:27:30 > 0:27:32It's about getting to the final and winning.
0:27:32 > 0:27:36Thankfully, I'm through to live another day.
0:27:36 > 0:27:38My mum, when I told her I was doing the show - I know I'm not meant to
0:27:38 > 0:27:41but I wouldn't dare keep a secret from her - she said,
0:27:41 > 0:27:45with her customary good cheer, "You'll be out in the first round,"
0:27:45 > 0:27:49so I'm delighted to be in the semifinal.
0:27:56 > 0:28:03Next week, five new celebrities take on the challenge.
0:28:04 > 0:28:06I've gone totally blank.
0:28:06 > 0:28:09I say adventurous - Gregg and John will probably say mad.
0:28:12 > 0:28:13Ah!
0:28:13 > 0:28:16It's, kind of, really intense.
0:28:16 > 0:28:17I need a holiday.
0:28:20 > 0:28:22I've got to say, I think that's outstanding.