Episode 10

0:00:02 > 0:00:05It's the last of the semifinals.

0:00:05 > 0:00:08Only the best six cooks remain.

0:00:08 > 0:00:10Are you ready in there, Red Team?

0:00:10 > 0:00:12This is hot!

0:00:12 > 0:00:13Oh, got it!

0:00:13 > 0:00:20Last night, Cherry, Tommy and Neil all went home.

0:00:20 > 0:00:22- Oh, dear.- Good luck! Oh, my God, good luck.

0:00:26 > 0:00:28OMG. I am really chuffed

0:00:28 > 0:00:30that I'm in the final six.

0:00:31 > 0:00:32I have become obsessed.

0:00:32 > 0:00:34I'm inventing recipes in my head.

0:00:34 > 0:00:36And who would've thought I'd ever do that?

0:00:38 > 0:00:40Made it through to the final six, feels fantastic.

0:00:40 > 0:00:42But the pressure's up now.

0:00:42 > 0:00:47I'm full of nerves, but you have to use nerves as fuel.

0:00:47 > 0:00:50Location challenges are fine. It's the studio I find the hardest.

0:00:50 > 0:00:54And here we are again back in the studio.

0:00:54 > 0:00:59At the end of tonight, only four will make it through to the finals.

0:01:23 > 0:01:27Welcome back to the MasterChef kitchen, and congratulations.

0:01:27 > 0:01:30Only six of you have got this far.

0:01:30 > 0:01:37Underneath those cloths are the ingredients and a classic recipe.

0:01:37 > 0:01:42You've all got a different recipe, and a different set of ingredients.

0:01:46 > 0:01:48WHISTLING

0:01:48 > 0:01:50Oh, yeah!

0:01:50 > 0:01:51Oh, my gosh.

0:01:51 > 0:01:55Each one of these dishes inspired from a different part of the world.

0:01:57 > 0:02:00- Pecorino ravioli with a sage beurre blanc.- Oh, my gosh.

0:02:00 > 0:02:02- What do you have? - I've got a curry!

0:02:04 > 0:02:08You have one-and-a-half hours to cook your classic recipe.

0:02:08 > 0:02:11And at the end of this, one of you is going home.

0:02:14 > 0:02:15Let's cook.

0:02:21 > 0:02:25For me, a classic is a classic because it has precision.

0:02:25 > 0:02:27I want to see it being flavoured just so,

0:02:27 > 0:02:29and I want to eat it and go, "Wow!"

0:02:29 > 0:02:31'This is now heating up a bit, John.'

0:02:31 > 0:02:34They've really got to step up to the mark.

0:02:40 > 0:02:41Sid does really tasty food.

0:02:41 > 0:02:44And he seems to have a very, very broad repertoire.

0:02:44 > 0:02:47I mean, he's good and he's instinctive.

0:02:49 > 0:02:51I'm really happy to be in the final six.

0:02:51 > 0:02:53It's going to get interesting now.

0:02:53 > 0:02:57I can almost see the final but I've got to keep on my game.

0:03:01 > 0:03:04- Sid, you don't follow recipes, mate, do you?- I don't.

0:03:04 > 0:03:05This is actually a treat.

0:03:05 > 0:03:07You know, I've been cooking for so long

0:03:07 > 0:03:09and I just make it up as I go along.

0:03:09 > 0:03:11But it's quite refreshing to follow a recipe.

0:03:11 > 0:03:13What have you got to cook?

0:03:13 > 0:03:18Lamb koftas with flatbread, a tzatziki and a hummus.

0:03:18 > 0:03:20Do you eat Greek food?

0:03:20 > 0:03:22- I do love a kebab.- Yeah.- Yeah.

0:03:22 > 0:03:24There's nothing on there that bothers you?

0:03:24 > 0:03:26I've made hummus, I've made tzatziki,

0:03:26 > 0:03:28obviously my way, but not this way.

0:03:28 > 0:03:31Nothing on there that bothers me apart from the bread.

0:03:31 > 0:03:34But if I follow the instructions, what can go wrong?

0:03:38 > 0:03:41Kofta is actually the Persian word "to grind".

0:03:41 > 0:03:43So, it's ground meat.

0:03:43 > 0:03:45He's got mince, he's got spice,

0:03:45 > 0:03:48and he's going to make us a rissole-type thing.

0:03:48 > 0:03:51He's going to have to cook that all the way through.

0:03:51 > 0:03:53'The flatbread for Sid is going to be the challenge.'

0:03:53 > 0:03:55Making sure they're lovely and thin,

0:03:55 > 0:03:57and they puff up when they're in the oven.

0:03:57 > 0:03:59Lovely, sharp tzatziki.

0:03:59 > 0:04:01It could be a wonderful thing.

0:04:05 > 0:04:0815 minutes have gone. Quarter of an hour gone.

0:04:08 > 0:04:09All right, guys?

0:04:13 > 0:04:15Alexis does tasty, good, hearty food.

0:04:15 > 0:04:20What I like about Alexis is he's got this great heritage,

0:04:20 > 0:04:21classic Greek food.

0:04:22 > 0:04:25I'm a huge believer in you learn by failure.

0:04:25 > 0:04:28But you don't have a chance to fail in this competition.

0:04:36 > 0:04:37What's your recipe, Alexis?

0:04:37 > 0:04:39It's a Portuguese fish stew.

0:04:39 > 0:04:41- How do you feel about that? - Really happy with that, actually.

0:04:41 > 0:04:44It's not a million miles away from the Greek fish stews.

0:04:44 > 0:04:46So, I'm happy with filleting fish.

0:04:46 > 0:04:49The only thing that's going to give me a little bit of a problem

0:04:49 > 0:04:51cos I just don't cook with them are the mussels.

0:04:51 > 0:04:54- How do you feel about following a recipe?- I like it.

0:04:54 > 0:04:56It gives me some structure. I never really stick to it.

0:04:56 > 0:04:58But it gives me a guideline.

0:04:58 > 0:05:01And I think that's my weakness as a chef.

0:05:01 > 0:05:02And how about the competition?

0:05:02 > 0:05:05Do the family understand what you're going through?

0:05:05 > 0:05:06Yeah, I think they do, now.

0:05:06 > 0:05:10But they're sick of eating the same thing over and over again!

0:05:12 > 0:05:14He's got to get the mussels cooked.

0:05:14 > 0:05:16And his different bits of fish just cooked so.

0:05:16 > 0:05:20The big thing about Alexis' dish is the fish stock itself.

0:05:20 > 0:05:23Tomatoes, a bit of spice from chilli,

0:05:23 > 0:05:26potatoes to make the broth just thick enough

0:05:26 > 0:05:28that it's got a little bit of body around it.

0:05:32 > 0:05:36Richard's food is beginning to look stylish.

0:05:36 > 0:05:39I think Richard might have hit form just at the right time.

0:05:41 > 0:05:43I feel like my nine cat lives, I'm down to about one now.

0:05:43 > 0:05:45But it's great to be in the final six

0:05:45 > 0:05:48and I feel very, very pleased with myself,

0:05:48 > 0:05:50which is obviously a prelude to disaster.

0:05:53 > 0:05:56Forgive me, Richard, you look a little concerned.

0:05:56 > 0:05:59Yep, I'm doing three things and I don't know how to do any of them.

0:05:59 > 0:06:02- What's your recipe?- My recipe is a baked Alaska which, for me,

0:06:02 > 0:06:05would be the dish of nightmare.

0:06:05 > 0:06:08- Why?- Because it involves sponge, meringue and ice cream,

0:06:08 > 0:06:11all three of which I feel are my enemy.

0:06:11 > 0:06:13Meringue - tricky.

0:06:13 > 0:06:15Ice cream - really tricky.

0:06:15 > 0:06:17Sponge - I burnt spectacularly in Haworth.

0:06:17 > 0:06:20So, I've got a challenge ahead of me here.

0:06:20 > 0:06:21Can you resurrect a sponge?

0:06:21 > 0:06:24Well, if anyone should know about resurrection, it should be me.

0:06:28 > 0:06:30A baked Alaska is a cold ice cream,

0:06:30 > 0:06:32jam, cake,

0:06:32 > 0:06:35all covered with a lovely, sticky meringue.

0:06:35 > 0:06:38It's one of those things that even pastry chefs struggle to get right.

0:06:40 > 0:06:4435 minutes have gone which means you've got 55 left.

0:06:44 > 0:06:4655 minutes left.

0:06:48 > 0:06:51All this food is robust.

0:06:51 > 0:06:54It's big, it's colourful, and it's got bags of flavour.

0:06:54 > 0:06:56Can he follow a recipe? We're about to find out.

0:06:57 > 0:06:59I know I can cook.

0:06:59 > 0:07:01Maybe my presentation is a little weak,

0:07:01 > 0:07:03but my food has always tasted good.

0:07:03 > 0:07:06And so I think if I can just push through into that final,

0:07:06 > 0:07:07I'll be a happy man.

0:07:11 > 0:07:13Audley, what's your recipe?

0:07:13 > 0:07:16It's a classic butternut squash and pecorino ravioli,

0:07:16 > 0:07:19with a sage burro blank.

0:07:19 > 0:07:21- Beurre blanc.- Beurre blanc. So it's a beurre blanc?

0:07:21 > 0:07:23Yeah, it's not easy to read because it's French.

0:07:23 > 0:07:25It's not easy to read, it's not easy to cook.

0:07:25 > 0:07:27- Have you made pasta before? - No.

0:07:27 > 0:07:30But I'm good at following directions.

0:07:30 > 0:07:32- Ah! Are you?- I think.

0:07:32 > 0:07:34Well, this is going to be the test.

0:07:34 > 0:07:35Audley, you look comfortable.

0:07:35 > 0:07:37I'm happy because I don't think this is easy.

0:07:37 > 0:07:39You know the swan?

0:07:39 > 0:07:42- Yeah.- You see the swan gliding lovely across the water.

0:07:42 > 0:07:44But underneath they're kicking like crazy.

0:07:44 > 0:07:46So, I look like this but, inside...

0:07:46 > 0:07:48HE SCREAMS

0:07:48 > 0:07:51But I can't show you that, I've got that poker face.

0:07:54 > 0:07:56Audley's got ravioli.

0:07:56 > 0:07:59Little parcels of pasta and inside of that,

0:07:59 > 0:08:01really well-seasoned roasted butternut squash.

0:08:01 > 0:08:03He's a big man with big hands.

0:08:03 > 0:08:06Getting those ravioli so they're precise around the outside,

0:08:06 > 0:08:09all sealed, is going to be a bit of a challenge.

0:08:12 > 0:08:14You have just 30 minutes left.

0:08:14 > 0:08:16Just 30 minutes.

0:08:20 > 0:08:23I like Louise. I think she's delivered some brilliant flavours

0:08:23 > 0:08:24along the way.

0:08:24 > 0:08:27I think she's going to like having a recipe to follow.

0:08:27 > 0:08:29This may be her round.

0:08:30 > 0:08:31Oh, my goodness,

0:08:31 > 0:08:34the pressure of being the last woman in the competition.

0:08:34 > 0:08:36And, I tell you what, it's intimidating.

0:08:36 > 0:08:39You've got Audley Harrison, for goodness' sake,

0:08:39 > 0:08:41you've got Sid sledging me on the one hand,

0:08:41 > 0:08:44You have Jimmy, who is lovely. The other two are great cooks.

0:08:44 > 0:08:47There's an awful lot of pressure in there.

0:08:50 > 0:08:52Louise, how do you feel about following recipes?

0:08:52 > 0:08:54I love a recipe.

0:08:54 > 0:08:58You know that has been the one thing I've been really looking forward to.

0:08:58 > 0:09:00The invention tests, I find them really stressful, actually.

0:09:00 > 0:09:02- What is your recipe? - It's a kori gassi,

0:09:02 > 0:09:05I'm not sure if I've pronounced that right.

0:09:05 > 0:09:07It's a chicken curry.

0:09:07 > 0:09:08Fine.

0:09:08 > 0:09:10So excited about the curry. I love curries.

0:09:10 > 0:09:12Every Friday night is curry night in our house.

0:09:12 > 0:09:15They're just a sort of celebration for me. I love them.

0:09:15 > 0:09:17So we should expect yours to be super, then?

0:09:17 > 0:09:19The hardest thing about it is juggling

0:09:19 > 0:09:22the millions of things that I've got to do,

0:09:22 > 0:09:24and timing because there's now 25 minutes left

0:09:24 > 0:09:26and I've got a cook this for 25 minutes.

0:09:26 > 0:09:29- You've been stressed at times. Have you had enough now?- No.

0:09:29 > 0:09:32Because what happens now is you get to the final six

0:09:32 > 0:09:34and I look around and I go,

0:09:34 > 0:09:36"I'd like to beat some of these guys!"

0:09:39 > 0:09:42In that pan, there are chicken thighs and lots and lots of spices.

0:09:42 > 0:09:44But it's got to be layered.

0:09:44 > 0:09:46Different levels of spice and garlic,

0:09:46 > 0:09:48and then you get chilli, and then you get ginger.

0:09:48 > 0:09:51All those things come together and it's got to be served with

0:09:51 > 0:09:53beautiful, fluffy, well-flavoured rice.

0:10:01 > 0:10:05I would describe Jimmy's food as colourful, fun, inventive.

0:10:08 > 0:10:11I think the toughest part and my biggest challenge is how to

0:10:11 > 0:10:14present the food to John and Gregg's liking.

0:10:14 > 0:10:17You know, I thought my presentation was pretty good,

0:10:17 > 0:10:19but it seems like that's my big issue.

0:10:22 > 0:10:24Jimmy, how are you with recipes?

0:10:24 > 0:10:28I'm not that great at following instructions, to be quite honest.

0:10:28 > 0:10:32A bit of dyslexia there. But I'm getting through it.

0:10:32 > 0:10:33What's your recipe?

0:10:33 > 0:10:38My recipe is chicken Kiev with some crispy fries,

0:10:38 > 0:10:40- along with some green beans. - Well, you're fine with fries.

0:10:40 > 0:10:43- Oh, I'm good with fries.- Have you cooked a chicken Kiev before?

0:10:43 > 0:10:46Never. Never. I hope the stuffing doesn't come out.

0:10:46 > 0:10:48You know, the butter stuffing?

0:10:48 > 0:10:50- But it looks really cool.- How do you feel about the competition?

0:10:50 > 0:10:53Oh, it's been so much fun. I've had absolutely a blast.

0:10:53 > 0:10:56Actually, I kind of got emotional yesterday because I was just

0:10:56 > 0:11:00- touched by the whole experience. - If you go through to the next stage, how would you feel then?

0:11:00 > 0:11:03Oh, I'd just be, it would be like a hit record all over again.

0:11:03 > 0:11:05Really would.

0:11:07 > 0:11:11Crust of lovely golden breadcrumbs. Sweet, moist chicken meat.

0:11:11 > 0:11:15Inside it, loads and loads of garlic and parsley butter.

0:11:15 > 0:11:16So when you cut the chicken open,

0:11:16 > 0:11:18all the buttery, parsley garlic sauce

0:11:18 > 0:11:20comes out across the top of the chicken.

0:11:20 > 0:11:23My concern right now is the chicken itself being cooked

0:11:23 > 0:11:24all the way through.

0:11:27 > 0:11:28Just seven minutes.

0:11:28 > 0:11:32Bring it together, start getting it on a plate and a bowl.

0:11:32 > 0:11:34And wherever you're putting it, do it now.

0:11:42 > 0:11:47One final minute. Come on, Louise. Come on, Audley.

0:11:56 > 0:11:59That's it, guys. Stop, please. Stop.

0:12:03 > 0:12:05- What do you think, Chef?- Good.

0:12:06 > 0:12:08ALEXIS LAUGHS

0:12:12 > 0:12:17It was very challenging. Making a pasta, I've never made pasta before.

0:12:17 > 0:12:20First up is Sid.

0:12:20 > 0:12:24He's made a lamb kofta on flatbread

0:12:24 > 0:12:27with hummus, tzatziki

0:12:27 > 0:12:30and a tomato and onion salad.

0:12:33 > 0:12:36It looks to me like you've done a decent enough job, but...

0:12:36 > 0:12:37I know you've had presentation issues,

0:12:37 > 0:12:40but that is not the easiest thing in the world to present.

0:12:40 > 0:12:42It's not, not a kebab. I mean, how do you present a kebab?

0:12:42 > 0:12:45It's normally wrapped up and you can't see it.

0:12:53 > 0:12:57- Oh. Oh.- Crispy.- Yeah.

0:12:57 > 0:12:59Your hummus is lovely and rich with olive oil.

0:12:59 > 0:13:01Sourness coming from your tzatziki,

0:13:01 > 0:13:03with the fresh cucumber running all the way through it.

0:13:03 > 0:13:05Your meat is seasoned very, very nicely indeed,

0:13:05 > 0:13:07you can taste all the spices.

0:13:07 > 0:13:11- But for me, the flatbread is just a bit tough.- Yeah.

0:13:11 > 0:13:13I don't mind it being crispy, I don't mind it crispy.

0:13:13 > 0:13:17But what I'm really impressed about is that your kofta hasn't dried out.

0:13:17 > 0:13:19It's nice, it's moist, it's full of flavour.

0:13:19 > 0:13:21Listen, without setting the competition on fire,

0:13:21 > 0:13:25it's a competent job. I can't find a mistake with it. Apart from...

0:13:25 > 0:13:27I'd like some more dressing on the leaf.

0:13:29 > 0:13:33The bread, I wasn't 100% comfortable in cooking.

0:13:33 > 0:13:37But other than that, it was 90% good comments.

0:13:38 > 0:13:43Alexis's classic recipe is a Portuguese seafood stew

0:13:43 > 0:13:45with garlic toast.

0:13:47 > 0:13:50It smells great, I love the smell of garlic coming off that bread.

0:13:50 > 0:13:52- It's lovely colours.- Good.

0:14:01 > 0:14:04Each individual piece of fish is cooked very, very well.

0:14:04 > 0:14:06The gurnard still had a bit of a bite to it.

0:14:06 > 0:14:09The bream melts in your mouth and the mussels are delicious.

0:14:09 > 0:14:11I would like it just a little bit thicker.

0:14:12 > 0:14:16Let the potatoes cook just a little bit more, so they thicken the sauce.

0:14:16 > 0:14:18- That's why the potatoes are there. - OK.

0:14:18 > 0:14:20You've got flavour, you've got good textures,

0:14:20 > 0:14:23you've got sweetness, you've got garlic.

0:14:23 > 0:14:26- Not bad at all.- Thank you. - Not bad at all.

0:14:27 > 0:14:30I'm really happy with the feedback I got.

0:14:30 > 0:14:33They didn't criticise how the plate looked, that's been my weakness.

0:14:33 > 0:14:36They said I could have thickened up the sauce.

0:14:36 > 0:14:38Erm...

0:14:38 > 0:14:40I think that's a matter of opinion.

0:14:41 > 0:14:46Audley has made a butternut squash and pecorino cheese ravioli,

0:14:46 > 0:14:49served with a beurre blanc

0:14:49 > 0:14:51and topped with crispy sage.

0:15:00 > 0:15:02Quite a lot of them have been perforated.

0:15:02 > 0:15:05When you sealed them with the fork,

0:15:05 > 0:15:09those fork ends were puncturing the actual pasta itself and tearing it.

0:15:11 > 0:15:15The pasta is lovely and thin and cooked really nicely.

0:15:15 > 0:15:18The filling itself with the butternut squash is seasoned

0:15:18 > 0:15:20really well, but each one of those ravioli

0:15:20 > 0:15:24has got water coming inside the actual filling and washing

0:15:24 > 0:15:27away the lovely strength of flavour of that butternut squash.

0:15:28 > 0:15:31The sweetness of the butternut squash filling is lovely.

0:15:31 > 0:15:34The pecorino cheese giving real tang, I love it.

0:15:34 > 0:15:36I love it. I love the strength of the sage.

0:15:36 > 0:15:38But they are all ripped.

0:15:39 > 0:15:41Do you know we're talking about the press of a fork

0:15:41 > 0:15:42being the difference

0:15:42 > 0:15:46between a successful and an unsuccessful dish here, Audley.

0:15:46 > 0:15:47Yeah, a thin line.

0:15:50 > 0:15:52Right at the end, you know,

0:15:52 > 0:15:55that could be the difference between a perfect ten out of ten

0:15:55 > 0:15:59and they're going to kick it all the way down to an average score.

0:15:59 > 0:16:01Bottom of the pack, so...

0:16:01 > 0:16:03I'm in danger.

0:16:05 > 0:16:08Louise has made a kori gassi,

0:16:08 > 0:16:13a Mangalore chicken curry, cooked with tamarind, chillies and coconut

0:16:13 > 0:16:16milk and served with saffron rice

0:16:16 > 0:16:19and a tomato and coriander salad.

0:16:22 > 0:16:25Yeah, I sort of feel like I'm about to have a TV dinner.

0:16:25 > 0:16:28That is exactly what I would do with it, you see, so...

0:16:28 > 0:16:30- Yeah.- I like it!

0:16:30 > 0:16:33I like it, his nibs doesn't like it but I like it.

0:16:42 > 0:16:43The chicken is moist.

0:16:43 > 0:16:46I do like the texture of your sauce.

0:16:46 > 0:16:49- There is a little too much lime in there for me.- Oh, is there?

0:16:49 > 0:16:54- Apart from that, I think you've done a very good job.- Thank you.

0:16:54 > 0:16:57I really like the sour sharpness of all the tamarind in there

0:16:57 > 0:17:00and the smokiness of the cardamom. I think that's great.

0:17:00 > 0:17:02Your rice is cooked really nicely. I really like that.

0:17:02 > 0:17:05- I just don't like the presentation. - OK.

0:17:06 > 0:17:10Literally the first time in this competition I genuinely feel

0:17:10 > 0:17:12a huge sense of relief

0:17:12 > 0:17:15that I did as well as I possibly could have done.

0:17:15 > 0:17:16I need a lie down.

0:17:19 > 0:17:24Jimmy has made a chicken Kiev, a crumbed chicken breast

0:17:24 > 0:17:29stuffed with seasoned butter, served with skinny fries and green beans.

0:17:32 > 0:17:35- I think that looks fantastic. - Really?

0:17:35 > 0:17:37- I think that looks magnificent, Jimmy.- Cool.

0:17:37 > 0:17:40- Simplicity.- Yeah?- I love that.

0:17:40 > 0:17:43- Can you learn from that? - I can learn from that. Yeah.

0:17:51 > 0:17:54That is perfect, Jimmy. That's absolutely perfect.

0:17:54 > 0:17:57- Oh, my gosh, really? - That is crispy on the outside.

0:17:57 > 0:18:00The chicken is absolutely inch perfect.

0:18:00 > 0:18:02It's got a lovely oozy sauce inside.

0:18:02 > 0:18:06- Your chips are perfectly crispy and they're well seasoned.- Wow!

0:18:06 > 0:18:10Coming from you that's amazing, thank you.

0:18:10 > 0:18:11One word for it, Jimmy.

0:18:11 > 0:18:13Yum.

0:18:13 > 0:18:17- That's great.- Properly yum. Good job. Really, really good job.

0:18:20 > 0:18:22It went fantastic.

0:18:22 > 0:18:25I mean, never in a million years would I ever thought that

0:18:25 > 0:18:30John and Gregg would tell me that it was perfect and they did.

0:18:30 > 0:18:32I'm just blown away.

0:18:32 > 0:18:35- Jimmy...- Jimmy, Jimmy.

0:18:35 > 0:18:37The dark horse, Jimmy, rides again.

0:18:37 > 0:18:39Good job, Jimmy.

0:18:39 > 0:18:42- Excellent, good job. - Who would have thought that?

0:18:44 > 0:18:47Finally, it's Richard.

0:18:47 > 0:18:50His baked Alaska is made up of sponge,

0:18:50 > 0:18:53cherry jam and vanilla ice cream.

0:18:53 > 0:18:55All encased in a torched meringue.

0:19:06 > 0:19:09- I think the meringue is well made. - It's still lovely and fluffy.

0:19:09 > 0:19:11Your ice cream is a bit custard-like,

0:19:11 > 0:19:16a bit eggy and your sponge could probably be a bit lighter.

0:19:16 > 0:19:21The whole thing is sticky and sweet as a dessert should be.

0:19:21 > 0:19:24- I just think it could be a little bit more refined.- OK.

0:19:24 > 0:19:27An instant hit of cosy vanilla is lovely.

0:19:27 > 0:19:31With almost wine sweetness of those cherries.

0:19:31 > 0:19:33The sponge is a little too thick.

0:19:33 > 0:19:36It is a little too sweet and I think that's because you've piped

0:19:36 > 0:19:38- too much meringue on there.- OK.

0:19:40 > 0:19:42What a dessert.

0:19:42 > 0:19:45Three fiddly things and none of them were perfect but it was good

0:19:45 > 0:19:49fun making them. But again, it's not a prize-winning pud from me.

0:19:53 > 0:19:55We have to make a decision.

0:19:55 > 0:19:57One of you is going to be leaving the competition.

0:19:57 > 0:20:01We're going to ask you to step outside and we'll call you back in

0:20:01 > 0:20:04as soon as we have made our decision. Thanks very much, indeed.

0:20:13 > 0:20:16Oh, man!

0:20:16 > 0:20:18Oh! That was crazy.

0:20:22 > 0:20:26We've got some good cooks in here, Mr Wallace. We had some great food.

0:20:26 > 0:20:28And a couple of not-so-gooders.

0:20:31 > 0:20:35- Jimmy, that chicken Kiev was... - Wow!- Perfect.

0:20:35 > 0:20:37Jimmy cooked the perfect dish.

0:20:37 > 0:20:40No-one was more surprised than Jimmy.

0:20:41 > 0:20:43Sid's kofta was just a bit untidy,

0:20:43 > 0:20:46but its flavours were really, really good.

0:20:46 > 0:20:50It was spicy and it didn't dry out which isn't easy when

0:20:50 > 0:20:53you're cooking with mince like that.

0:20:53 > 0:20:56You can't complain about Louise's chicken curry.

0:20:56 > 0:20:59The chicken was still moist, it didn't dry out at all.

0:20:59 > 0:21:02The rice was cooked well. For me, it was just about presentation.

0:21:04 > 0:21:06Alexis had a decent round.

0:21:06 > 0:21:08He had good flavours in that bowl of fish stew.

0:21:08 > 0:21:11The only complaint with Alexis, I would like his sauce thicker.

0:21:11 > 0:21:14Clearly we believe Jimmy, Sid,

0:21:14 > 0:21:18Louise and Alexis have done enough to keep themselves safe.

0:21:18 > 0:21:22The two who are at risk now are Richard and Audley.

0:21:22 > 0:21:26Audley had a bit of a rough one, I've got to say, Mr Wallace.

0:21:26 > 0:21:29Audley's frustrated me today because he did

0:21:29 > 0:21:32absolutely everything to the letter, perfectly,

0:21:32 > 0:21:35until the point where he had to cook the ravioli,

0:21:35 > 0:21:37and some were ripped and others weren't sealed

0:21:37 > 0:21:40which meant the water came flooding in.

0:21:41 > 0:21:44Richard had a technically challenging dessert to do.

0:21:44 > 0:21:46A baked Alaska is a really difficult thing to get right.

0:21:46 > 0:21:49He managed to get one out, that's for sure.

0:21:49 > 0:21:52But, you know, was that a proper baked Alaska?

0:21:54 > 0:21:57It's always nerve-racking waiting for the result, but this one's

0:21:57 > 0:22:02particularly nerve-racking because I think I'm in the relegation zone.

0:22:02 > 0:22:05So, yeah, that is nerve-racking.

0:22:05 > 0:22:08Hopefully it's good enough but it's definitely borderline because...

0:22:08 > 0:22:12If they're looking for perfection, that wasn't perfection.

0:22:27 > 0:22:30It's extremely difficult to take a recipe

0:22:30 > 0:22:34and get it absolutely right the first time you do it.

0:22:34 > 0:22:36I have to say, a few of you came pretty close.

0:22:43 > 0:22:45For us, this decision has been a real tough one.

0:22:49 > 0:22:52The person leaving us...

0:22:56 > 0:22:58..is Audley.

0:22:58 > 0:23:00Thanks.

0:23:04 > 0:23:06- Cheers, Audley.- Thanks, mate.

0:23:12 > 0:23:15I'm happy with the way I've cooked and I think there's a...

0:23:15 > 0:23:17There's a chef in everybody.

0:23:17 > 0:23:19I've been on a great culinary journey

0:23:19 > 0:23:23and it's going to continue and so...look out for me.

0:23:23 > 0:23:26I'm going to be cooking in a kitchen near you real soon.

0:23:40 > 0:23:42Well done.

0:23:42 > 0:23:45Very, very well done. I thought that was a great test.

0:23:45 > 0:23:47You did very well, all five of you.

0:23:48 > 0:23:52I felt like I was being led out to execution by firing squad,

0:23:52 > 0:23:55but I somehow managed to dodge the bullet this time.

0:23:56 > 0:23:58'And then there were five.'

0:23:58 > 0:23:59I can't believe it.

0:23:59 > 0:24:02I'm thrilled to be through, thrilled.

0:24:02 > 0:24:03I'm really happy.

0:24:03 > 0:24:07I mean, today was a little bit touch and go, but no, I'm well chuffed.

0:24:07 > 0:24:08I can't believe it.

0:24:10 > 0:24:13Today was tough. I know they're all

0:24:13 > 0:24:16really, really excellent so everybody's got to be on their game.

0:24:16 > 0:24:17You've just got to not mess up.

0:24:17 > 0:24:20Not only not mess up but also be slightly brilliant, as well.

0:24:22 > 0:24:25I don't know if I can keep the momentum going, but it's sure been

0:24:25 > 0:24:28an amazing life experience, and the best time is when

0:24:28 > 0:24:31I go home at night and I get to call my little family

0:24:31 > 0:24:34and just to see their reaction to what I'm going through,

0:24:34 > 0:24:37it's quite thrilling, as a dad, you know.

0:24:52 > 0:24:55It's early morning and the five celebrities

0:24:55 > 0:24:58have arrived at the Royal Hospital in Chelsea.

0:24:59 > 0:25:04Founded by King Charles II in 1682, the hospital was established

0:25:04 > 0:25:07to offer refuge and shelter for army veterans.

0:25:10 > 0:25:13Known as the Chelsea Pensioners, they have become

0:25:13 > 0:25:16the iconic image for the veteran community in the UK.

0:25:30 > 0:25:34Welcome to the Royal Hospital Chelsea -

0:25:34 > 0:25:37home to the famous Chelsea Pensioners.

0:25:37 > 0:25:41As you're probably aware, this year sees the 90th birthday

0:25:41 > 0:25:44of Her Majesty Queen Elizabeth II -

0:25:44 > 0:25:47our longest reigning monarch ever.

0:25:47 > 0:25:51And you, today, are going to make a celebratory dinner

0:25:51 > 0:25:55for people that have spent their entire lives serving Her Majesty -

0:25:55 > 0:25:57the Chelsea Pensioners themselves.

0:25:57 > 0:26:00It's a grand occasion, it's a grand setting.

0:26:00 > 0:26:03We expect a grand dinner from you.

0:26:04 > 0:26:07Today, you will cook a five-course dinner alongside

0:26:07 > 0:26:09Michelin-starred Nigel Haworth.

0:26:11 > 0:26:13Ladies and gentlemen, do us proud.

0:26:19 > 0:26:21I'm just really thrilled to be here.

0:26:21 > 0:26:23I mean, who doesn't love a Chelsea Pensioner?

0:26:23 > 0:26:26If I have an opportunity to cook to celebrate the Queen's 90th birthday

0:26:26 > 0:26:30for Chelsea Pensioners, well, that really is the cherry on the cake.

0:26:30 > 0:26:34I'm so looking forward to learning from a Michelin star chef.

0:26:34 > 0:26:37This is what I did the competition for.

0:26:37 > 0:26:40To have the honour to cook for these remarkable people

0:26:40 > 0:26:43and, of course, in tribute and honour to Her Majesty,

0:26:43 > 0:26:46that is, like, a lot of pressure. Hello!

0:26:46 > 0:26:47Hello!

0:26:49 > 0:26:53Running the kitchen today is one of Britain's leading chefs,

0:26:53 > 0:26:55Nigel Haworth.

0:26:55 > 0:27:00Chef Patron of the Michelin-starred Northcote manor in Lancashire.

0:27:00 > 0:27:02OK, one langouste, one souffle away.

0:27:02 > 0:27:04- ALL:- Oui!

0:27:04 > 0:27:07I've been at Northcote for 30 years now

0:27:07 > 0:27:10and we've had a Michelin star for 20 years.

0:27:12 > 0:27:16The standards are very, very high. I'm an incredibly demanding person.

0:27:16 > 0:27:20I wanted to do dishes that would be fitting for

0:27:20 > 0:27:23the Queen's 90th birthday celebration.

0:27:23 > 0:27:25I don't want the food to feel complicated.

0:27:25 > 0:27:29I want it to feel natural, but with precision.

0:27:29 > 0:27:33So they have a real challenge and that's what it's about.

0:27:34 > 0:27:36Hello.

0:27:36 > 0:27:38Hi, welcome, everybody.

0:27:38 > 0:27:39Hello!

0:27:39 > 0:27:42We've got the challenge today of cooking a five-course meal.

0:27:42 > 0:27:45Each one of you are going to take a course.

0:27:45 > 0:27:46So are you ready to go?

0:27:46 > 0:27:49- ALL:- Yes. - OK, let's go for it then.

0:27:49 > 0:27:51Thank you, Chef.

0:27:55 > 0:27:58The celebrities have just three-and-a-half hours

0:27:58 > 0:28:02to master the special menu that Nigel has created

0:28:02 > 0:28:04for tonight's important occasion.

0:28:08 > 0:28:11- Hi, Jimmy. You're in charge of the starter.- Oh.

0:28:11 > 0:28:14So you've got Lancashire cheese souffle with a beetroot relish

0:28:14 > 0:28:17and a milk foam.

0:28:17 > 0:28:19So we're going to make a roux and then a bechamel.

0:28:23 > 0:28:25The reason I picked a souffle is I think it's

0:28:25 > 0:28:27just a sumptuous thing to start with.

0:28:27 > 0:28:31Not too heavy but that's got character and quality about it.

0:28:31 > 0:28:35And, technically, we've got to make a roux.

0:28:35 > 0:28:39So classic cooking and then we've got to lighten that roux

0:28:39 > 0:28:40by aerating a meringue.

0:28:44 > 0:28:47When you're doing this, the key thing to make sure

0:28:47 > 0:28:50is that you don't overwork everything.

0:28:50 > 0:28:51So what happens if you do overwork it?

0:28:51 > 0:28:53You end up with a flat souffle.

0:28:53 > 0:28:55Yikes.

0:28:57 > 0:28:59The souffles are twice-baked.

0:28:59 > 0:29:01The first time for 12 minutes.

0:29:02 > 0:29:06After it's been baked for a second time, it's served

0:29:06 > 0:29:10with pickled yellow beets and a quenelle of beetroot relish.

0:29:12 > 0:29:13Whoa.

0:29:13 > 0:29:17- About that size. - That's some serious spoon work.

0:29:17 > 0:29:20You want it to be just like that.

0:29:23 > 0:29:25Wow, that's so pro.

0:29:25 > 0:29:26- That's cool.- Thank you.

0:29:26 > 0:29:28Jimmy, have you any questions?

0:29:28 > 0:29:29Yes, is there a taxi around?

0:29:31 > 0:29:34I've never made anything like this in my life.

0:29:34 > 0:29:36It's amazing. And he makes everything look so easy.

0:29:36 > 0:29:39We'll see how we do!

0:29:39 > 0:29:40Yeah.

0:29:41 > 0:29:43- Richard...- Chef.

0:29:43 > 0:29:46Here we are. We're going to do native lobster with

0:29:46 > 0:29:49a champagne, orange and basil sauce.

0:29:50 > 0:29:52Lovely.

0:29:52 > 0:29:54So we're going to take the claws off first.

0:29:54 > 0:29:57This lobster dish is a beautiful lobster dish.

0:29:57 > 0:30:01We're very fortunate in the UK that we've got these beautiful waters

0:30:01 > 0:30:04that have some fantastic seafood.

0:30:04 > 0:30:07The blue lobster is the best lobster you can buy.

0:30:07 > 0:30:10- The tail...- Yeah. - Just get it in your hands and...

0:30:10 > 0:30:12CRACK

0:30:12 > 0:30:14Like so.

0:30:15 > 0:30:18Once removed from the shell, the lobster claws

0:30:18 > 0:30:21are coated in tempura batter and deep-fried.

0:30:24 > 0:30:27- Next bit is to make the sauce.- OK.

0:30:29 > 0:30:32The sauce is a rich emulsion of orange juice,

0:30:32 > 0:30:37white wine, butter, basil, lobster and champagne.

0:30:39 > 0:30:41Do you like it?

0:30:41 > 0:30:42I'd put some salt in it.

0:30:42 > 0:30:44I was hoping you'd say that.

0:30:44 > 0:30:46So a couple of sprinkles of salt there.

0:30:48 > 0:30:51This is where great chefs define themselves - on the plate.

0:30:52 > 0:30:54- This is where it matters.- OK.

0:31:02 > 0:31:03Looks delicious.

0:31:07 > 0:31:10That is the sort of food of the gods.

0:31:10 > 0:31:13Just follow the recipe, set things out in a logical way

0:31:13 > 0:31:16and take my beta blocker and I'll be fine.

0:31:18 > 0:31:21Sid is in charge of the chicken course.

0:31:21 > 0:31:28Chicken consomme with plums, brown rice, bacon, crispy chicken skin

0:31:28 > 0:31:30and a chicken mousse.

0:31:30 > 0:31:35So you've got to clarify a chicken stock by making a consomme.

0:31:35 > 0:31:38Every three or four minutes, just give it a stir like this

0:31:38 > 0:31:42and you need to leave that on the stove for about two hours.

0:31:42 > 0:31:44So it takes on all that flavour.

0:31:44 > 0:31:48The other main component of the dish is the chicken mousse.

0:31:49 > 0:31:53You've got to bone out a chicken wing, which is quite challenging.

0:31:53 > 0:31:57You've got make a chicken mousse, which is even more challenging!

0:31:57 > 0:31:58Pack that into our chicken wing

0:31:58 > 0:32:01and then steam that for about ten minutes.

0:32:03 > 0:32:06So, you can see, we've got a clear soup there.

0:32:09 > 0:32:12And then we've got to finish off with our tarragon, plum

0:32:12 > 0:32:13and the chicken skin.

0:32:19 > 0:32:21- Best of luck, Sid.- Thank you. - Have fun.

0:32:24 > 0:32:26Here we go.

0:32:27 > 0:32:30I'm really excited to make something like this.

0:32:30 > 0:32:32I'm going to smash it, yeah.

0:32:32 > 0:32:35These Chelsea Pensioners are going to love it.

0:32:37 > 0:32:40Alexis, we've got the main course for you.

0:32:40 > 0:32:42No pressure, OK!

0:32:42 > 0:32:44New season's lamb wrapped in butter puff pastry

0:32:44 > 0:32:48with our spinach and mushroom stuffing, and then we're serving it

0:32:48 > 0:32:52with scorched leeks and then we're going to make a Madeira sauce.

0:32:52 > 0:32:57We've got our loin of lamb. Spoon on some of the stuffing.

0:32:59 > 0:33:01Our dish is built in layers.

0:33:01 > 0:33:03And then we've got our piece of ham here.

0:33:03 > 0:33:06It's challenging. It's about getting the precision

0:33:06 > 0:33:11and then timing things and executing it so you get perfection.

0:33:11 > 0:33:15I know the Queen loves lamb. I've cooked lamb for her before.

0:33:15 > 0:33:17So I think we're onto a winner with this.

0:33:21 > 0:33:23- We don't want the lamb to be medium rare.- OK.

0:33:23 > 0:33:28We're serving the Chelsea Pensioners, who want it pink.

0:33:28 > 0:33:30I think what I want to do... Cos, you know me, I'm a panicker,

0:33:30 > 0:33:31I want to get started.

0:33:34 > 0:33:39Alexis's first task is to prep the mushrooms for his stuffing.

0:33:39 > 0:33:42This is by far the most technical dish I've ever cooked

0:33:42 > 0:33:44in my entire life.

0:33:44 > 0:33:46I've always been scared of pastry, if I'm honest.

0:33:46 > 0:33:48Excited. Excited but I'm keeping it all inside.

0:33:48 > 0:33:50I'm trying not to panic, basically.

0:33:54 > 0:33:58Finally, it's Louise, who's responsible for dessert.

0:33:58 > 0:34:03Summer berry fruit pudding with lemon cream.

0:34:03 > 0:34:05We're going to do, like, a swiss roll.

0:34:05 > 0:34:08First of all, we've made a paint out of blackcurrants.

0:34:08 > 0:34:10We're going to paint the bread.

0:34:11 > 0:34:15We pop our macerated fruit into the bread and then,

0:34:15 > 0:34:18with the use of the clingfilm, we roll it into what, in effect,

0:34:18 > 0:34:20is a little swiss roll.

0:34:20 > 0:34:23Bring our pudding, tuck it...

0:34:23 > 0:34:25- Can you see how I'm tucking it in there?- Yep.

0:34:25 > 0:34:26Right, roll it over.

0:34:26 > 0:34:29- Once you've rolled it over... - Yes, keep rolling.

0:34:29 > 0:34:30- ..keep rolling.- OK.

0:34:30 > 0:34:32- Keep rolling.- Yep.

0:34:32 > 0:34:34Right, OK.

0:34:34 > 0:34:37You see, you've already made that look amazing.

0:34:37 > 0:34:40You need to get those done, Louise, as quick as you possibly can

0:34:40 > 0:34:41cos they've got to settle.

0:34:42 > 0:34:44You've got four elements, really.

0:34:44 > 0:34:47Summer fruit pudding, your lemon cream...

0:34:47 > 0:34:52And pop it just like that and it's very, very delicate.

0:34:52 > 0:34:56You've got your fruit garnish and then you've got your fruit soup,

0:34:56 > 0:34:58if you will.

0:35:00 > 0:35:03It's just beautiful, it's absolutely beautiful.

0:35:03 > 0:35:06To bring all that together is really challenging.

0:35:06 > 0:35:08Really challenging.

0:35:09 > 0:35:12It's totally delicious and rather intimidating.

0:35:12 > 0:35:13SHE GIGGLES

0:35:18 > 0:35:21Today, some 300 resident pensioners live at

0:35:21 > 0:35:23the Royal Chelsea Hospital...

0:35:25 > 0:35:29..proudly honouring military tradition in their famous red coats.

0:35:32 > 0:35:34Parade!

0:35:34 > 0:35:35Right!

0:35:35 > 0:35:37Shun!

0:35:37 > 0:35:39Eyes front!

0:35:40 > 0:35:41Quick march!

0:35:44 > 0:35:46Eyes front!

0:35:50 > 0:35:53With service now just two hours away, the kitchen

0:35:53 > 0:35:55is in full swing.

0:35:56 > 0:35:59But Jimmy, who will be first to serve,

0:35:59 > 0:36:00is feeling the pressure.

0:36:00 > 0:36:03There's so many little processes. I've got to make the roux,

0:36:03 > 0:36:06I've got to fluff the souffle and the egg whites

0:36:06 > 0:36:08and all this stuff, you know?

0:36:08 > 0:36:12You'd think a souffle is not that big a deal.

0:36:13 > 0:36:16Wow. There's a lot that goes into it, you know?

0:36:19 > 0:36:22Over on the lobster dish, Richard is also finding

0:36:22 > 0:36:26the level of detail required a step up.

0:36:26 > 0:36:28I'm not cleaning the mushrooms individually,

0:36:28 > 0:36:29I'm giving them a spar.

0:36:29 > 0:36:31It's that complicated.

0:36:31 > 0:36:33So they'll probably need a massage in a minute too!

0:36:33 > 0:36:38They're chanterelles. Absolutely delicious, but they do give shelter

0:36:38 > 0:36:41to bits of grit and bugs and stuff so you need to be careful.

0:36:41 > 0:36:43So they're fiddly.

0:36:48 > 0:36:51On the chicken course, Sid's carefully removing the skin

0:36:51 > 0:36:54from the breasts before he crisps them up in the oven.

0:36:58 > 0:37:02- Sid.- Yes?- Ever, ever cooked a chicken like this before?

0:37:02 > 0:37:05- Never.- What's your main hurdle, do you think?

0:37:05 > 0:37:07Getting my chicken skin crispy.

0:37:07 > 0:37:10I need to, sort of, get some of this sinew and the fat

0:37:10 > 0:37:11off the skin.

0:37:11 > 0:37:14Are you feeling the pressure on this one?

0:37:14 > 0:37:15- Yeah, there's a lot to do. - Yeah?- Yeah.

0:37:15 > 0:37:17But you're an instinctive cook,

0:37:17 > 0:37:19you're used to freestyling, aren't you?

0:37:19 > 0:37:22- I am. You can't freestyle here. - No.- No, impossible.

0:37:22 > 0:37:23- No.- Impossible.

0:37:32 > 0:37:34With an hour-and-a-half until service,

0:37:34 > 0:37:37Alexis is now making a start on the all-important

0:37:37 > 0:37:39Madeira and lamb sauce.

0:37:42 > 0:37:45Right, keep that pan stable. You don't need to do much.

0:37:45 > 0:37:47Can you see, it's not sticking?

0:37:49 > 0:37:50- OK.- Cooking's a very patient thing.

0:37:50 > 0:37:53- Yep.- I'm always kind of like, you've got to be doing something.

0:37:53 > 0:37:56One of the things that's hard when you're teaching people,

0:37:56 > 0:37:58is to go, "Leave the pan alone."

0:37:58 > 0:38:01Because, you know, the galloping gourmet would be tossing the pan

0:38:01 > 0:38:03- and we're doing all this. You never do that...- OK.

0:38:03 > 0:38:06..because you're taking the heat away from the pan.

0:38:07 > 0:38:11While his sauce reduces, Alexis needs to get on with his

0:38:11 > 0:38:13spinach and mushroom stuffing.

0:38:13 > 0:38:16At the moment, I feel as if I've done quite a lot

0:38:16 > 0:38:19but I haven't even scratched the surface,

0:38:19 > 0:38:23because there's just so much to do, so much to do.

0:38:26 > 0:38:28I think they're all finding it challenging.

0:38:28 > 0:38:31You see, once you start bringing technical sides of cooking

0:38:31 > 0:38:34into the equation, your time evaporates.

0:38:34 > 0:38:36You start working and it just disappears.

0:38:36 > 0:38:39OK, so that's going to go in there.

0:38:39 > 0:38:42"Sprinkle with caster sugar and a squeeze of lemon juice."

0:38:42 > 0:38:4375g of caster sugar.

0:38:46 > 0:38:47That looks good!

0:38:50 > 0:38:53Louise, have you ever made a summer pudding?

0:38:53 > 0:38:55I HAVE made summer pudding.

0:38:55 > 0:38:57But, like, in my far distant memory.

0:38:57 > 0:38:59And it certainly didn't look like this.

0:38:59 > 0:39:00What's the most trickiest bit?

0:39:00 > 0:39:03You've got to get everything right. Like, the topping of bread.

0:39:03 > 0:39:06It is superly important, it's got to look exactly right.

0:39:06 > 0:39:08Which I don't think it does at the moment.

0:39:08 > 0:39:10How much does it matter that you get it absolutely right?

0:39:10 > 0:39:12It matters 100%.

0:39:12 > 0:39:15My brother, my father and my grandfather were all

0:39:15 > 0:39:18in the Irish Guards, so I come from a military family.

0:39:18 > 0:39:21I absolutely have huge amount of respect for everybody

0:39:21 > 0:39:24who's here and it's an absolute delight to be serving them.

0:39:24 > 0:39:25It really is.

0:39:33 > 0:39:36With just over an hour before the first course is due,

0:39:36 > 0:39:38the guests are arriving.

0:39:42 > 0:39:46Among them are ex-Sandhurst Sergeant Major Ray Huggins.

0:39:46 > 0:39:51I served 35 years in the Grenadier Guards.

0:39:51 > 0:39:56First time I paraded in front of the Queen was 1947.

0:39:57 > 0:40:00The only problem with being retired, of course,

0:40:00 > 0:40:02is you never get a day off.

0:40:03 > 0:40:0591-year-old Fred Richardson

0:40:05 > 0:40:09witnessed the Queen's coronation first-hand.

0:40:09 > 0:40:13On this particular photo one can see more of the coach

0:40:13 > 0:40:16and just about see the Queen's head.

0:40:17 > 0:40:21The five-course meal tonight, that will be a highlight.

0:40:21 > 0:40:26I hope it will be a day to remember for all the right reasons.

0:40:26 > 0:40:28Whatever the right reasons are, I don't know.

0:40:34 > 0:40:37- Better health, everybody! - ALL: Cheers!

0:40:37 > 0:40:41Never above you, never below you, always by your side.

0:40:41 > 0:40:43ALL: Cheers!

0:40:48 > 0:40:52Back in the kitchen, Jimmy has his beetroot garnish ready to go.

0:40:56 > 0:41:00But with service fast approaching, he's behind with his souffles.

0:41:00 > 0:41:04- Souffles done?- No, sir. - You haven't done the souffles?

0:41:04 > 0:41:05I haven't done the souffles.

0:41:05 > 0:41:08I just made the mix and I was going to go blend it.

0:41:08 > 0:41:11- Jimmy, you need to get your souffles done and in the oven.- OK.

0:41:11 > 0:41:14Ten minutes you've got. You need to get them in the oven.

0:41:14 > 0:41:16Yes, sir. Yes, Chef! Thank you.

0:41:19 > 0:41:21I'm in a bit of trouble.

0:41:21 > 0:41:25I kind of jumped ahead, you know, like an idiot.

0:41:25 > 0:41:27I didn't even make the stupid souffle...

0:41:27 > 0:41:32base, you know what I mean? So I'm, like, I'm scrambling now.

0:41:32 > 0:41:34I still have time to do it.

0:41:34 > 0:41:36But I've got to hurry. Fast, you know?

0:41:36 > 0:41:40Because it's double-baked, so I haven't even single-baked it yet!

0:41:44 > 0:41:48Richard, meanwhile, needs to remove all the flesh from his

0:41:48 > 0:41:52cooked lobsters, and he's enlisted some help from Chef.

0:41:55 > 0:41:57This is what we call divine intervention.

0:41:57 > 0:41:59I just needed a bit of a refresher.

0:41:59 > 0:42:01To be fair, he's got all his lobster tails out.

0:42:01 > 0:42:02He's getting his claws out.

0:42:02 > 0:42:05I'm just helping him with the knuckles, which are really tricky.

0:42:05 > 0:42:07Have you eaten anything like this before?

0:42:07 > 0:42:08Yeah, I have. I love lobster.

0:42:08 > 0:42:10I have a parishioner, Mrs Bailey,

0:42:10 > 0:42:12who makes a fantastic lobster thermidor.

0:42:12 > 0:42:15- Old-fashioned, perhaps, but delicious.- There can't be many vicars

0:42:15 > 0:42:18with a parishioner that makes them lobster thermidor, John.

0:42:18 > 0:42:20We'll adopt his parish next Sunday, I think!

0:42:24 > 0:42:28Sid's next task is to get his pad ready for his consomme.

0:42:28 > 0:42:31The pad is a combination of minced vegetables and chicken,

0:42:31 > 0:42:34which will clarify the chicken stock.

0:42:38 > 0:42:41He also needs to prep his chicken wings before

0:42:41 > 0:42:44he stuffs them with his mousse.

0:42:44 > 0:42:45Time just flies.

0:42:45 > 0:42:49Time flies normally when you're having fun, but...

0:42:49 > 0:42:51we're under a bit of pressure here.

0:42:51 > 0:42:54I think I'm a little bit behind, actually.

0:42:54 > 0:42:56They need to be in within the next five minutes.

0:42:58 > 0:43:00Over on dessert,

0:43:00 > 0:43:04Louise is beginning to construct her summer fruit puddings.

0:43:04 > 0:43:05Did some rolling.

0:43:09 > 0:43:11# Roll it, roll it, roll it! #

0:43:11 > 0:43:12Roll it, yeah, OK.

0:43:12 > 0:43:14Yeah, roll it, roll it.

0:43:14 > 0:43:17OK, you're there now. They're looking good!

0:43:21 > 0:43:24It all rests on whether or not those little summer puddings

0:43:24 > 0:43:27come out of that clingfilm OK.

0:43:27 > 0:43:30And if it isn't, I'm in big trouble.

0:43:32 > 0:43:37Alexis is now dealing with the most technical element of his dish -

0:43:37 > 0:43:39assembling the lamb Wellington.

0:43:40 > 0:43:44The pastry needs to be carefully rolled and cut to give it

0:43:44 > 0:43:47its distinctive lattice appearance.

0:43:48 > 0:43:51Before it's moulded around the lamb.

0:43:52 > 0:43:55But he's forgotten a vital component.

0:43:57 > 0:43:59Have you wrapped that in the Parma ham?

0:44:06 > 0:44:08Right, OK. Disaster stations.

0:44:11 > 0:44:16I forgot to put Parma ham on. My world just collapsed.

0:44:16 > 0:44:18These things are sent to try us.

0:44:18 > 0:44:23It just means that my rolled pastry, I'm going to have to do another one.

0:44:23 > 0:44:26Trouble is, I haven't even started on the leeks.

0:44:28 > 0:44:32- Alexis, what I don't want you to do now is panic. Just keep calm.- Yep.

0:44:32 > 0:44:35Get two pieces of pastry rolled out, then we'll lattice them.

0:44:35 > 0:44:37Come on, Alexis, you've got to do this now.

0:44:37 > 0:44:40You've got about 10 to 12 minutes now to get these done.

0:44:42 > 0:44:45'Alexis made a simple mistake - he forgot to put the Parma ham on.'

0:44:45 > 0:44:48He's not in the best place, but I'm trying to keep him calm,

0:44:48 > 0:44:52because we're not going to have a main course otherwise.

0:44:52 > 0:44:54That's it.

0:44:54 > 0:44:55We're there.

0:45:02 > 0:45:05There's just 20 minutes before the first course is due.

0:45:08 > 0:45:11- This is tough! - HE LAUGHS

0:45:12 > 0:45:14Oh, this is so much pressure!

0:45:14 > 0:45:16Oh, buddy...

0:45:18 > 0:45:21Jimmy's souffles have only just gone in the oven for the first time.

0:45:21 > 0:45:23They're twice-cooked souffles!

0:45:23 > 0:45:26They've got to cook once and then they've got to cook again.

0:45:26 > 0:45:29We are in big, big trouble right now.

0:45:29 > 0:45:32We've got eight Chelsea pensioners over there dressed in full regalia,

0:45:32 > 0:45:36about to celebrate the Queen's birthday, and there ain't no food.

0:45:40 > 0:45:45Lady and gentleman, would you please be upstanding for the royal toast.

0:45:47 > 0:45:49The toast is Her Majesty the Queen.

0:45:49 > 0:45:51ALL: The Queen!

0:45:56 > 0:45:58With the dinner guests seated,

0:45:58 > 0:46:01the pressure continues to mount for Jimmy.

0:46:01 > 0:46:03Look out! Hot, hot, hot!

0:46:03 > 0:46:07He must now quickly prep his souffle for the second baking.

0:46:09 > 0:46:13You need to get your sauce into the bottom of your mould, Jimmy.

0:46:13 > 0:46:14Yes, sir.

0:46:14 > 0:46:18A little bit of that sauce, cheese in, and then put your souffles

0:46:18 > 0:46:19- back in the moulds now. - OK.

0:46:19 > 0:46:22- So, five minutes, yeah? - Yes, sir.- Five minutes.

0:46:24 > 0:46:26- We're on our way, Jimmy. It looks good.- OK, buddy.

0:46:26 > 0:46:29They feel delicates - that's what they should do.

0:46:29 > 0:46:31The souffles need to be baked

0:46:31 > 0:46:35a second time in the finishing kitchen.

0:46:35 > 0:46:37Which is on the other side of the courtyard.

0:46:39 > 0:46:43I think it's going to make those souffles fall apart! Wow!

0:46:43 > 0:46:45LOUD TRUNDLING

0:46:46 > 0:46:50We are going to start off tonight with Lancashire cheese souffle,

0:46:50 > 0:46:53- beetroot relish and milk foam. - Sounds gorgeous!

0:46:53 > 0:46:55- No, that sounds good. - ALL AGREE.

0:46:55 > 0:46:56Absolutely, yeah.

0:46:56 > 0:46:58Now, we get soup is the Great Hall.

0:46:58 > 0:47:01We don't get Lancashire cheese souffles, do we?

0:47:02 > 0:47:06- You've got five minutes.- OK. I'm double-baking...- Quick, come on!

0:47:06 > 0:47:08How long till they're finished double-baking?

0:47:08 > 0:47:11I have it in for eight, but I can pull it out early, I think.

0:47:11 > 0:47:15- You're doing well, Jimmy.- Is it all right, buddy?- You're doing well.

0:47:15 > 0:47:18- John, I think they're done, buddy. - Then go on then, let's go!

0:47:19 > 0:47:21Oh, look at those, buddy!

0:47:25 > 0:47:28- GREGG:- Phwoar, Jimmy! Good job!

0:47:28 > 0:47:31- Looks beautiful, buddy! - Yeah!- Get outta there!

0:47:32 > 0:47:35- You've done it, Jim. - Buddy, this was scary.

0:47:37 > 0:47:40Jimmy, looking good. Quick, let's go.

0:47:40 > 0:47:45- Jimmy, you haven't had a hit like this since 1976!- You got that right!

0:47:47 > 0:47:49Service!

0:47:49 > 0:47:50Hello, ladies!

0:47:58 > 0:48:02- Mate, that is beautiful! - They look all right! Thanks, buddy.

0:48:02 > 0:48:05- Well done, Jimmy. - That was so stressful.

0:48:10 > 0:48:14I'm elated that it turned out as well as it did.

0:48:14 > 0:48:18I don't think it was quite as posh as the Chef's, but it was close.

0:48:22 > 0:48:26Jimmy has made a twice-baked Lancashire cheese souffle,

0:48:26 > 0:48:29with pickled yellow beetroot

0:48:29 > 0:48:31and a beetroot relish.

0:48:32 > 0:48:36Well, I like the plate and also it looks very appetising.

0:48:36 > 0:48:39I wonder how they get it all so uniform.

0:48:39 > 0:48:41You eat with your eyes, don't you?

0:48:41 > 0:48:44- You look at that and you think, "I want to try that."- Oh, yes.

0:48:44 > 0:48:46Yeah, I think that's beautiful.

0:48:52 > 0:48:56Whoever made this souffle has done a fantastic job, I think.

0:48:56 > 0:49:00There's a nice taste to the cheese, and the beetroot compliments it.

0:49:00 > 0:49:03It's not overpowered - it's very soft and subtle.

0:49:03 > 0:49:07It's the first time I've had a dish like this and it's lovely.

0:49:08 > 0:49:10I think Jimmy's done really well.

0:49:10 > 0:49:13The souffle and beetroot and the relish is really tasty.

0:49:19 > 0:49:22I'm so relieved. I'm ready to go hit the pillow at home.

0:49:22 > 0:49:26But I'm really glad it turned out, you know.

0:49:26 > 0:49:28I really doubted myself and I shouldn't have,

0:49:28 > 0:49:31because it worked, you know.

0:49:32 > 0:49:35Richard's lobster dish will be served next.

0:49:35 > 0:49:37We're getting there.

0:49:37 > 0:49:42One, two, three, four, five, six, seven, eight. One more. Here we go.

0:49:42 > 0:49:46Slightly hysterical. It's like Ibiza 1991, the end of the summer.

0:49:46 > 0:49:49And I'm in Amnesia and it's all gone a bit Pete Tong.

0:49:53 > 0:49:56- Come on, come on, come on! - Right, thank you!

0:49:56 > 0:49:59- Thanks, Chef! - Yeah, best of luck, Richard.

0:50:05 > 0:50:09I'm feeling very good indeed, I'm very pleased with it so far,

0:50:09 > 0:50:13and I'm confident that there will be lobster

0:50:13 > 0:50:16at the Chelsea Royal Hospital today.

0:50:21 > 0:50:25"Native lobster salad, champagne and basil sauce..."

0:50:25 > 0:50:28It'll be my first taste of lobster.

0:50:28 > 0:50:32- 90 and you've never had lobster? - No.- What a sheltered life.

0:50:38 > 0:50:41Richard's final task is to cook his lobster claws

0:50:41 > 0:50:43in a light tempura batter.

0:50:43 > 0:50:47- For the tempura, how many at a time? - As many as you want.- Thank you.

0:50:47 > 0:50:49Just keep shaking that basket.

0:50:51 > 0:50:53- Once you've done that...- Yes, Chef.

0:50:53 > 0:50:56- ..you start getting your garnish on. - Yes, Chef.

0:51:01 > 0:51:02It's looking good so far, Richard.

0:51:02 > 0:51:05- We've just got to push it for the last push, as they say.- Yeah.

0:51:10 > 0:51:13That is a beautiful kaleidoscope of natural colours, mate.

0:51:13 > 0:51:15Beautiful.

0:51:26 > 0:51:29- GREGG:- You're there, mate, you are there.- Service!

0:51:29 > 0:51:30Please.

0:51:32 > 0:51:36- Mate, well done - beautiful.- Did you like it?- I love it.- Thank you.

0:51:36 > 0:51:40I think your parish would agree that may be the best service you've done.

0:51:49 > 0:51:53Richard is serving a steamed salad of lobster

0:51:53 > 0:51:56with a crispy tempura lobster claw,

0:51:56 > 0:52:02orange segments, chives, snow peas and an orange and champagne sauce.

0:52:04 > 0:52:07I think the presentation is excellent.

0:52:07 > 0:52:09Very, very appetising, very colourful.

0:52:17 > 0:52:19The lobster, in my opinion,

0:52:19 > 0:52:22it was a bit on the watery side and very tough.

0:52:24 > 0:52:26The champagne sauce,

0:52:26 > 0:52:29I don't think there was enough of it to feel the benefit.

0:52:29 > 0:52:31I'm a little bit disappointed.

0:52:31 > 0:52:34Super to look at, the bits and pieces,

0:52:34 > 0:52:37but I'm afraid my lobster was a bit chewy.

0:52:37 > 0:52:41I'm surprised, cos it's normally very easy to eat.

0:52:41 > 0:52:43Well, I'm sorry to disagree with you, chaps -

0:52:43 > 0:52:46I thought it was absolutely lovely.

0:52:46 > 0:52:49Lobster is a slightly chewy meat anyway,

0:52:49 > 0:52:51but I thought it was beautiful.

0:52:51 > 0:52:55Oh, I found the sauce extremely lovely.

0:52:55 > 0:52:59To me, tasting lobster for the first time, it was a unique taste.

0:52:59 > 0:53:01I found it quite nice.

0:53:01 > 0:53:06Sometimes the dishes are so well presented that it seems a shame

0:53:06 > 0:53:10to disturb them to eat them, so I did enjoy the lobster.

0:53:11 > 0:53:14- GREGG:- That's not an easy blend to match, is it?

0:53:14 > 0:53:16Lobster, orange and champagne.

0:53:16 > 0:53:19I think he's very skilfully, Richard, pulled that off.

0:53:19 > 0:53:21All in all, a pretty good job.

0:53:26 > 0:53:28Well, it was honour upon honour today -

0:53:28 > 0:53:30so great to cook for Chelsea Pensioners,

0:53:30 > 0:53:33so great to cook for a Michelin-starred chef, Nigel,

0:53:33 > 0:53:36who was so patient as I dragged his reputation through

0:53:36 > 0:53:37a bowl of tempura batter.

0:53:43 > 0:53:45Up next is Sid with his chicken course.

0:53:47 > 0:53:49Looking good!

0:53:49 > 0:53:51Looking good!

0:53:59 > 0:54:00We need a four-wheel drive here.

0:54:07 > 0:54:11Chicken broth, dried plums, brown rice,

0:54:11 > 0:54:13bacon and tarragon.

0:54:13 > 0:54:16Ooh, that sounds good. Bacon and tarragon sounds gorgeous.

0:54:21 > 0:54:23Chicken skin next.

0:54:23 > 0:54:26A far departure from your usual presentation, there, Sid.

0:54:26 > 0:54:28Yeah, it don't look too bad, does it?

0:54:30 > 0:54:31Looks great.

0:54:35 > 0:54:39- Sid, can these go up?- Yes. Service, please!- Right, off we go, off we go.

0:54:46 > 0:54:48- Sid, you happy, yeah?- I'm very happy.- Well done.- Thank you.

0:54:48 > 0:54:50You've done really well there.

0:54:54 > 0:54:55Cheers.

0:54:57 > 0:54:59Mmm!

0:54:59 > 0:55:00Oh, that looks lovely.

0:55:03 > 0:55:07Sid has made slow-cooked chicken wings stuffed with chicken mousse

0:55:07 > 0:55:10and served with rice and bacon,

0:55:10 > 0:55:13crispy chicken skin, plums,

0:55:13 > 0:55:16fried tarragon and finished with a chicken consomme.

0:55:19 > 0:55:21I was expecting a bowl of soup!

0:55:22 > 0:55:27But I do think it looks rather appetising.

0:55:27 > 0:55:28Interesting, I think.

0:55:28 > 0:55:30I can say that - interesting.

0:55:30 > 0:55:32Different.

0:55:38 > 0:55:41I thought the broth was very nice.

0:55:41 > 0:55:45It was just the skin around the chicken that didn't appeal to me.

0:55:45 > 0:55:48Initially, I thought the rice was a little bit undercooked,

0:55:48 > 0:55:52but as the broth mixed with it, it just set it up nicely, I thought.

0:55:52 > 0:55:57The plums, to me, dominated it, which is super, tasty, gorgeous,

0:55:57 > 0:56:01but as I said earlier - interesting. Interesting.

0:56:01 > 0:56:04I have enjoyed it and if there was a chance of seconds,

0:56:04 > 0:56:05I would have a go.

0:56:09 > 0:56:10A huge amount of work.

0:56:10 > 0:56:12Really hard to execute this dish properly

0:56:12 > 0:56:13and Sid got presentation right.

0:56:13 > 0:56:14It's a beautiful plate from Sid

0:56:14 > 0:56:17and I love the chicken with the mousse inside, no doubt about that,

0:56:17 > 0:56:20and also the quality of the consomme that he's made there,

0:56:20 > 0:56:23full of strength. I don't think Sid has cooked that rice enough.

0:56:29 > 0:56:31Today was a great experience.

0:56:31 > 0:56:34It was great to learn quite a few new skills today

0:56:34 > 0:56:36and work with a Michelin-starred chef.

0:56:36 > 0:56:39He was happy, so, yeah, it was really satisfying.

0:56:47 > 0:56:51Alexis has finally remade his lamb Wellington,

0:56:51 > 0:56:53but it's now a race against time.

0:56:55 > 0:56:59The leeks are left to do, the lamb's going to cook across the road.

0:56:59 > 0:57:02I am actually burning myself quite a lot.

0:57:03 > 0:57:05Oh, this isn't going well, is it?

0:57:06 > 0:57:10I tell you what I'm paranoid about - I cannot afford a mistake right now,

0:57:10 > 0:57:11cos if these get burned,

0:57:11 > 0:57:15we can't start again. If anything goes wrong now, that's it.

0:57:29 > 0:57:31The meat probe needs to go in to 48...

0:57:31 > 0:57:33"WE WISH YOU A MERRY CHRISTMAS" JINGLE PLAYS FROM OVEN

0:57:33 > 0:57:35I wish you a merry Christmas too, mate, but...

0:57:37 > 0:57:40Why is it playing We Wish You A Merry Christmas?

0:57:42 > 0:57:44- God only knows.- Slightly surreal.

0:57:47 > 0:57:50This is the new season's lamb,

0:57:50 > 0:57:52butter puff pastry,

0:57:52 > 0:57:55wrapped mushrooms, which I'm not keen on,

0:57:55 > 0:57:58and spinach, which I like,

0:57:58 > 0:58:02and scorched leeks and Madeira sauce.

0:58:02 > 0:58:04Sounds very nice.

0:58:04 > 0:58:07Makes a change from pie and mash and liquor.

0:58:07 > 0:58:10I happen to know that the Queen's favourite main course is lamb,

0:58:10 > 0:58:13only because I've been on duty at previous events.

0:58:13 > 0:58:15I think she would love that.

0:58:15 > 0:58:16- NIGEL:- How do you think they look?

0:58:16 > 0:58:19- I think they look great, Chef. - Stonking, Chef! Well done.

0:58:19 > 0:58:22- They look great. I'm really happy with those, Chef.- Yep, brilliant.

0:58:23 > 0:58:25- OK... - CHRISTMAS JINGLE PLAYS AGAIN

0:58:25 > 0:58:28Merry Christmas, Chef.

0:58:28 > 0:58:30And a merry Christmas to you, Chef.

0:58:43 > 0:58:46- NIGEL:- Happy?- Yes, Chef. - GREGG:- Beautiful, beautiful.

0:58:48 > 0:58:50That is a work of art, son.

0:58:50 > 0:58:52- NIGEL:- Come on, Alexis.- Service!

0:58:52 > 0:58:53Thank you.

0:58:57 > 0:58:58Alexis, well done.

0:58:58 > 0:59:02You look shattered, you dug deep, but you've done fantastic.

0:59:02 > 0:59:05- Thank you, Chef. - That is very, very good, Chef.

0:59:05 > 0:59:07- You should be proud, well done. - Thank you, Chef.

0:59:13 > 0:59:15That was the hardest thing I've ever had to do.

0:59:18 > 0:59:21Alexis's main is new season lamb Wellington

0:59:21 > 0:59:24with a mushroom duxelles stuffing,

0:59:24 > 0:59:29served with scorched leeks and a lamb and Madeira reduction.

0:59:31 > 0:59:33I think presentation is excellent.

0:59:33 > 0:59:35Leeks are my favourite dish.

0:59:35 > 0:59:37It smells absolutely delicious.

0:59:44 > 0:59:46This is gorgeous.

0:59:47 > 0:59:51Absolutely gorgeous. I've been missing things all my life.

0:59:51 > 0:59:52That is beautiful!

0:59:54 > 0:59:58All my life, I've avoided pink meat, but that is delicious.

0:59:58 > 1:00:01I think this could convert me into rarer meat.

1:00:03 > 1:00:08The pastry and the accoutrements were absolutely fantastic.

1:00:08 > 1:00:10I must admit, grudgingly, I enjoyed it.

1:00:11 > 1:00:14I tell you what, that dish couldn't be better looking

1:00:14 > 1:00:16if it shaved its head and stuck glasses on.

1:00:18 > 1:00:21That, mate, is a triumph.

1:00:26 > 1:00:30I was close to tears at one point, when I had my disaster,

1:00:30 > 1:00:34but this is the semifinals of MasterChef, so no surprise there,

1:00:34 > 1:00:37but I've taken confidence from today and I'm looking forward

1:00:37 > 1:00:39to getting back in the studio and fight for a place in the final,

1:00:39 > 1:00:41cos I really want to get to the final now.

1:00:42 > 1:00:47Back in the main kitchen, Louise is busy finishing off her lemon cream.

1:00:47 > 1:00:49I'm sort of doing multitasking here,

1:00:49 > 1:00:52because I'm really running out of time, so I'm putting the zest in

1:00:52 > 1:00:53while I bring it up to heat,

1:00:53 > 1:00:56which is probably not the best way of doing it, but...

1:00:58 > 1:00:59Come on! I'm going to get it done.

1:01:04 > 1:01:07It's now the moment of truth for her summer puddings.

1:01:07 > 1:01:11And here we are - they have actually...

1:01:11 > 1:01:13Amazingly, I think they've set.

1:01:13 > 1:01:15Two, four, six, seven...

1:01:25 > 1:01:28- Good evening.- Ah, last! Here we go!

1:01:31 > 1:01:33You've brought some more paint with you, have you?

1:01:33 > 1:01:38- No. Shall I do a runner and go get more paint?- Runner and brush.

1:01:38 > 1:01:40- You time me, yep?- Yeah. - See you in a sec.

1:01:46 > 1:01:49Summer fruits pudding and lemon cream.

1:01:49 > 1:01:51Lemon cream, that sounds good.

1:01:51 > 1:01:54My mum used to make a belting summer fruits pudding

1:01:54 > 1:01:56with the stale bread that was left over

1:01:56 > 1:01:59and soak it all up with the fruit juice. Beautiful.

1:01:59 > 1:02:01It's like the egg and spoon race.

1:02:03 > 1:02:06OK, Louise, paint, paint. Go.

1:02:14 > 1:02:16Let's go. Be as quick as you can, mate.

1:02:27 > 1:02:28That's lovely.

1:02:30 > 1:02:32Service! Please.

1:02:35 > 1:02:37- GREGG:- Great job. Great job.

1:02:38 > 1:02:41Well done, Louise. You've even icing sugared my hand,

1:02:41 > 1:02:44- so well done. Give us a big kiss. - Sorry about that.

1:02:44 > 1:02:47Oh, thank you so much for looking after me. I've really enjoyed it.

1:02:47 > 1:02:49- You've done really, really well. - Thank you.

1:02:49 > 1:02:50I'm sure they will taste wonderful.

1:02:57 > 1:03:03Louise's dessert is a summer fruit pudding with lemon cream.

1:03:03 > 1:03:05That looks absolutely gorgeous.

1:03:05 > 1:03:08I'm sure it tastes just as good, yeah. Really nice.

1:03:08 > 1:03:13I must admit, I've always seen summer pudding as a sort of pudding,

1:03:13 > 1:03:14but that's super.

1:03:21 > 1:03:24That lemon cream was, oh, gorgeous.

1:03:24 > 1:03:25Yeah.

1:03:25 > 1:03:28I've only got one problem - every time I pick that spoon up,

1:03:28 > 1:03:29my mouth opened.

1:03:29 > 1:03:33- It's absolutely gorgeous. - Well, I couldn't eat any of mine.

1:03:33 > 1:03:35THEY CHUCKLE

1:03:35 > 1:03:37It's nice, because the subtle flavours came through,

1:03:37 > 1:03:39especially of the fruit

1:03:39 > 1:03:43and I thought the lemon cream was to die for, really great.

1:03:43 > 1:03:47It looked very good, it tastes even better, and it was...

1:03:47 > 1:03:50just right for ending the meal, yeah.

1:03:50 > 1:03:53- JOHN:- That's delicious. - That's brilliantly clever.

1:03:53 > 1:03:54Well done, Louise.

1:03:54 > 1:03:55Well done, Louise.

1:03:57 > 1:03:59SHE SIGHS

1:04:00 > 1:04:03Today's challenge was very challenging!

1:04:03 > 1:04:07Chef was pleased at the end. It didn't look 100% like his,

1:04:07 > 1:04:08but it was pretty closed,

1:04:08 > 1:04:11so I'm pretty pleased and he was really nice to me, so I'm delighted.

1:04:24 > 1:04:28Lady and gentlemen, on behalf of the Chelsea Pensioners,

1:04:28 > 1:04:32may I thank you for a magnificent meal tonight.

1:04:32 > 1:04:33Thank you very much indeed.

1:04:43 > 1:04:46Our five celebs have really stepped up to the mark.

1:04:46 > 1:04:50They've taken Nigel's food and I think they've done a great job,

1:04:50 > 1:04:51all five of them.

1:04:51 > 1:04:54There was a few timing issues, there was a few wobbles here and there,

1:04:54 > 1:04:57but I think our five celebs have done us proud.

1:05:01 > 1:05:05They did fine, fine dining today.

1:05:05 > 1:05:07I hope they're inspired by that,

1:05:07 > 1:05:10because that was good work, great work.

1:05:11 > 1:05:13Now they've got to take all those new skills

1:05:13 > 1:05:15back to the MasterChef kitchen,

1:05:15 > 1:05:17because they're going to cook their own food

1:05:17 > 1:05:20and at the end of that, we'll have our final four.

1:05:29 > 1:05:33The celebrities now have just one more challenge to prove

1:05:33 > 1:05:35they're worthy of a place in Finals Week.

1:05:38 > 1:05:40I would love to get through to the final week.

1:05:40 > 1:05:42I never thought that I'd even be saying that,

1:05:42 > 1:05:44because I thought I'd be out by now.

1:05:46 > 1:05:48I'm enjoying every day now,

1:05:48 > 1:05:50cooking like it's my last, cos it might be.

1:05:52 > 1:05:55I'm in that usual state, my head just whirs,

1:05:55 > 1:05:59so much going on. I want to get in the studio and get cooking.

1:05:59 > 1:06:02It would be lovely to go further. I'd love to be in the final.

1:06:02 > 1:06:05To fall at the last fence would be really galling.

1:06:06 > 1:06:09I'm feeling confident, it's all in my hands now,

1:06:09 > 1:06:11so, you know, only I can mess it up.

1:06:26 > 1:06:27Welcome back to another big challenge.

1:06:27 > 1:06:31In the last round, you cooked a very special dinner

1:06:31 > 1:06:35celebrating the birthday of Her Majesty, the Queen.

1:06:35 > 1:06:39Today, we want you to prepare a dish that celebrates the life

1:06:39 > 1:06:42of somebody important to you.

1:06:42 > 1:06:46Today, we want from you something truly special.

1:06:46 > 1:06:48We want to see your heart and soul.

1:06:50 > 1:06:53At the end of this, one of you will be leaving us.

1:06:57 > 1:06:59One hour and 20 minutes.

1:07:00 > 1:07:02Let's cook.

1:07:07 > 1:07:10When somebody really cares about a dish, you can taste it.

1:07:10 > 1:07:12That's the best food, we know it.

1:07:19 > 1:07:22You all right, Richard? A very, very studious look on your face.

1:07:22 > 1:07:23What is it you're making today?

1:07:23 > 1:07:25- I'm making queen of puddings.- Oh!

1:07:25 > 1:07:26Yeah, a great classic British pudding.

1:07:26 > 1:07:28Oh, describe the queen of puddings for me.

1:07:28 > 1:07:32Baked custard with some jam on top of that, then a crown of meringue

1:07:32 > 1:07:34and I'm going to do that with some clotted cream ice cream.

1:07:34 > 1:07:37- Why the queen of puddings?- It was my father's favourite pudding.

1:07:37 > 1:07:39My father was a great foodie.

1:07:39 > 1:07:41He was only allowed it on his birthday

1:07:41 > 1:07:43because it was a bit of a faff to make.

1:07:43 > 1:07:46He'd start with fried lamb's brains in butter with white pepper,

1:07:46 > 1:07:49only once a year, and for pudding he'd have queen of puddings,

1:07:49 > 1:07:52so that's why I'm going to try and make this, in memory of my father.

1:07:52 > 1:07:53Did you ever cook with your father?

1:07:53 > 1:07:55My father was the worst cook in the world.

1:07:55 > 1:07:57They had one row in their married life

1:07:57 > 1:08:00and my mother stormed out and went to a restaurant

1:08:00 > 1:08:01and my father had to cook us supper.

1:08:01 > 1:08:03He burned peas.

1:08:07 > 1:08:11- Oh, it's going all over the side. - Don't worry, most of it's going in.

1:08:11 > 1:08:12I think I need to show John and Gregg

1:08:12 > 1:08:14first, that I can make a decent pudding

1:08:14 > 1:08:16and, second, that I can do it

1:08:16 > 1:08:18without looking like a bomb's gone off.

1:08:19 > 1:08:22What we've got from Richard is an extraordinary pudding

1:08:22 > 1:08:25made from baked custard which is thickened with bread, classically.

1:08:25 > 1:08:27He's then making his own jam with fresh berries,

1:08:27 > 1:08:29so they've got to come up to the right temperature

1:08:29 > 1:08:32so they're lovely and sticky and they don't burn,

1:08:32 > 1:08:34and he's making meringue to go across the top.

1:08:34 > 1:08:36This is one of those really complicated desserts.

1:08:36 > 1:08:39Get it right, it can be truly delicious.

1:08:39 > 1:08:4120 minutes gone. You've got an hour left.

1:08:48 > 1:08:53Today I am doing something risky - I am cooking a paella.

1:08:53 > 1:08:55Everything's got to be cooked perfectly

1:08:55 > 1:08:58and there's quite a lot of things being cooked in it,

1:08:58 > 1:09:01including chicken, mussels, prawns.

1:09:01 > 1:09:04Of course, when they put their spoon in it and they taste that rice,

1:09:04 > 1:09:07it's got to be absolutely cooked to perfection.

1:09:12 > 1:09:13Louise, how are you feeling?

1:09:13 > 1:09:17I'm excited about today, because I just love paella,

1:09:17 > 1:09:20it's my favourite dish in the whole wide world.

1:09:20 > 1:09:23Because when I was little, my grandparents used to live in Spain,

1:09:23 > 1:09:26and every summer, we'd go out for two weeks' holiday

1:09:26 > 1:09:29and we'd really look forward to going to a restaurant

1:09:29 > 1:09:30and eating an enormous paella.

1:09:30 > 1:09:33I remember it as really, really happy times.

1:09:33 > 1:09:36And still, every time I see a paella on the menu, I have to order it.

1:09:36 > 1:09:39It's like party food. It looks like a party, doesn't it?

1:09:39 > 1:09:42This paella of yours, is it smart enough, is it sexy enough

1:09:42 > 1:09:43to get you through?

1:09:43 > 1:09:46Sexy, I don't know, but celebration, yes.

1:09:48 > 1:09:50I love a really good paella.

1:09:50 > 1:09:53The most important thing for Louise is the rice.

1:09:53 > 1:09:56If there's not enough liquid, then the rice doesn't cook.

1:09:56 > 1:09:58If there's too much liquid, it goes soggy.

1:10:04 > 1:10:08The dish I'm cooking today is fish and chips.

1:10:08 > 1:10:11My mum was never a great cook and she passed away

1:10:11 > 1:10:17when I was very young. Without fail, every Friday, we had fish and chips.

1:10:17 > 1:10:21It was a big part of growing up, and it reminds me of my early days.

1:10:23 > 1:10:26Comfortable, Sid? Stressed? Which one are you?

1:10:26 > 1:10:30- No, I'm excited, very comfortable. - What makes a great fish and chips?

1:10:30 > 1:10:31It has to be good batter.

1:10:31 > 1:10:34I'm using a local beer from North London,

1:10:34 > 1:10:36which is five minutes from where I grew up.

1:10:36 > 1:10:38- I'm nervous of asking you this. - What?

1:10:38 > 1:10:40- Presentation of fish and chips? - I know.

1:10:40 > 1:10:42It's not going to be easy,

1:10:42 > 1:10:45but I'm going to make up two plates and then see what looks best.

1:10:45 > 1:10:48- Are you?!- Yeah. - You're going to give yourself time

1:10:48 > 1:10:49- to really have a think. - Absolutely, yeah.

1:10:49 > 1:10:52- You really are comfortable.- Yeah.

1:10:52 > 1:10:55- Are you going to march through to a place in the final?- I hope so.

1:10:55 > 1:10:58I've come this far, so I'd be very disappointed to leave.

1:11:01 > 1:11:04I love fish and chips. Everybody loves fish and chips.

1:11:04 > 1:11:06For me, it's about the crispy bits.

1:11:06 > 1:11:09The chips have to be crispy on the outside and fluffy on the inside.

1:11:09 > 1:11:13The batter has to be crispy. But inside that batter,

1:11:13 > 1:11:15there has to be a piece of fish

1:11:15 > 1:11:17which is cooked so it falls apart at the seam.

1:11:19 > 1:11:24You guys are halfway. 40 minutes left. 40 minutes!

1:11:34 > 1:11:36Alexis, what's your dish?

1:11:36 > 1:11:38- Youvarlakia.- I will!

1:11:38 > 1:11:39ALEXIS SNIGGERS

1:11:39 > 1:11:43- What's youvarlakia? - Youvarlakia is dilled meatballs

1:11:43 > 1:11:48served in an egg and lemon thick sauce with fresh peas.

1:11:48 > 1:11:50It's a very, very Greek spring dish.

1:11:50 > 1:11:52In whose honour is this dish being made?

1:11:52 > 1:11:55In my grandmother's honour. I was living in London for a while.

1:11:55 > 1:11:59And I was feeling so homesick for some Greek food,

1:11:59 > 1:12:02and I called her up, and she talked me through

1:12:02 > 1:12:05cooking this dish on the phone from Athens.

1:12:05 > 1:12:08And when I put it together, sat down and ate it,

1:12:08 > 1:12:12it just reminded me of home and comfort and just... I loved it.

1:12:12 > 1:12:15What's bothering you the most? I'm guessing this sauce with the egg.

1:12:15 > 1:12:17The sauce splitting is a massive problem.

1:12:17 > 1:12:20I think in the last ten times I've cooked the dish,

1:12:20 > 1:12:21I've split the sauce about four.

1:12:21 > 1:12:24- Oh!- Once it's split, that's it.

1:12:24 > 1:12:27Speaking of splitting, I'm out of here, Alexis.

1:12:27 > 1:12:29- Good luck, mate.- Thank you.

1:12:31 > 1:12:35My slight worry is that it's not fancy.

1:12:35 > 1:12:39Meatballs in a sauce is not very pretty. That's pretty bad.

1:12:39 > 1:12:42But when it works, it's a treat.

1:12:43 > 1:12:47The meatballs, I'm fascinated by, because minced meat with raw rice

1:12:47 > 1:12:50and then the raw rice cooks within the meatball

1:12:50 > 1:12:53and soaks up all the flavour of the meat.

1:12:53 > 1:12:57Very clever. I've never eaten anything like it. I'm fascinated.

1:12:57 > 1:12:59You have 30 minutes left, please,

1:12:59 > 1:13:02ladies and gentlemen. 30 minutes left.

1:13:09 > 1:13:12Today, I'm going to have fun, because I know what I'm doing.

1:13:12 > 1:13:16I hope it turns out to their liking, but I'm going to do this one for me,

1:13:16 > 1:13:19because this one is in celebration of my life,

1:13:19 > 1:13:20and I've been so blessed.

1:13:25 > 1:13:27What are you making for us?

1:13:27 > 1:13:29Chicken pot pie, and this came from...

1:13:29 > 1:13:31Actually, it's all about my family,

1:13:31 > 1:13:34and Andy Williams was family to us as well.

1:13:34 > 1:13:38He was the guy that got us started. And his comfort food

1:13:38 > 1:13:41was Andy Williams' Moon River chicken pot pie,

1:13:41 > 1:13:45and so every Christmas, we make this chicken pot pie.

1:13:45 > 1:13:47But he gave us so many opportunities.

1:13:47 > 1:13:50I started performing when I was three, on his show.

1:13:50 > 1:13:51We toured the world together.

1:13:51 > 1:13:55So this has a lot of love and a lot of history,

1:13:55 > 1:13:57and it's something I like.

1:13:57 > 1:14:00- I never knew that!- Yeah. - I love Andy Williams.

1:14:00 > 1:14:02- Oh, he was the best. - What is a pot pie?

1:14:02 > 1:14:04It's a bit of pastry crust on the top,

1:14:04 > 1:14:07but it has chicken and it's a yummy creamy sauce,

1:14:07 > 1:14:11it's just a warm and fuzzy feeling when you eat it, you know?

1:14:11 > 1:14:14Is it smart enough, Jimmy? Are you doing enough work?

1:14:14 > 1:14:16I don't know if it's smart enough,

1:14:16 > 1:14:19but if this competition is about the heart, this is my heart.

1:14:19 > 1:14:22This is where I came from, and this is what I love.

1:14:25 > 1:14:28The chicken's got to be really, really moist.

1:14:28 > 1:14:30The pastry has to puff up and be crispy on top.

1:14:30 > 1:14:32And the sauce can't be too thick.

1:14:32 > 1:14:33It can't be too thin,

1:14:33 > 1:14:37otherwise it's going to be this sloppy mess inside a pie bowl.

1:14:38 > 1:14:4211 minutes to go. Just 11 minutes.

1:14:49 > 1:14:53Guys, you have two minutes! Two minutes!

1:15:05 > 1:15:07You're done! Stop!

1:15:07 > 1:15:08Thank you.

1:15:12 > 1:15:15- Oh, it looks really good. It looks good!- Yeah?

1:15:15 > 1:15:16SHE CHUCKLES

1:15:18 > 1:15:22Louise, why don't you and your paella come and join us?

1:15:26 > 1:15:30Inspired by holidays spent with her grandparents in Spain,

1:15:30 > 1:15:36Louise has cooked paella with chicken, mussels, prawns and squid.

1:15:42 > 1:15:47I absolutely adore that rust, almost going to orange colour.

1:15:47 > 1:15:48I just love it.

1:15:57 > 1:16:00Your fish and your chicken is cooked really nicely

1:16:00 > 1:16:03and your rice is also cooked very nicely.

1:16:03 > 1:16:05I love the sweet flavours

1:16:05 > 1:16:08of the peas and the peppers you've got in there.

1:16:08 > 1:16:10However, I think you've been

1:16:10 > 1:16:13- a little heavy-handed with that pepper.- OK.

1:16:13 > 1:16:16No doubt about it, it's got a bit of spice in it, that's for sure.

1:16:16 > 1:16:19It's a bit warm and it makes your mouth tingle a little bit.

1:16:19 > 1:16:23But what I really like about it is the saltiness coming from the prawns

1:16:23 > 1:16:27with the smokiness of the saffron, and the lovely bits of seafood.

1:16:27 > 1:16:28All your rice is cooked beautifully,

1:16:28 > 1:16:31and I love the sweet peas running all the way through it.

1:16:31 > 1:16:34Yeah, undoubtedly, there is a bit of spice in there, but I like it.

1:16:36 > 1:16:39I'm really pleased with the way it's gone today.

1:16:39 > 1:16:42I genuinely could have left pepper out. It packs a punch.

1:16:42 > 1:16:45In maybe not a Spanish way, but it really does.

1:16:52 > 1:16:54In honour of Andy Williams,

1:16:54 > 1:16:59Jimmy has cooked a Moon River chicken pot pie with green beans.

1:17:02 > 1:17:04I like your little pastry top and cheese...

1:17:04 > 1:17:06Do you like the little moon in there?

1:17:06 > 1:17:08- For Moon River. - That's right.

1:17:19 > 1:17:22- It's delicious.- Thank you. - It really is, it's lovely.

1:17:22 > 1:17:26Your little tiny bits of chicken, sweet peas, bits of carrot.

1:17:26 > 1:17:28The sauce has got a load of black pepper in it

1:17:28 > 1:17:31and the pastry across the top is cooked really, really well.

1:17:31 > 1:17:33- Jimmy, it's a tasty, tasty thing.- Thank you.

1:17:34 > 1:17:36There's the dilemma.

1:17:36 > 1:17:40- It doesn't showcase an enormous amount of cookery skill.- Mmm.

1:17:40 > 1:17:42But it's a delicious tasting pie, Jimmy.

1:17:42 > 1:17:46- Andy Williams would have been pleased.- I hope so.

1:17:48 > 1:17:51I know it kind of looks pretty simple and plain,

1:17:51 > 1:17:54but it tasted great and it was spot-on for a dish

1:17:54 > 1:17:59that takes me back to my childhood and my great memories of growing up,

1:17:59 > 1:18:00and so I stick by it

1:18:00 > 1:18:03and if I get kicked out over that, then I did my best.

1:18:10 > 1:18:14Alexis is paying tribute to his grandmother

1:18:14 > 1:18:17with a traditional Greek dish, youvarlakia.

1:18:17 > 1:18:22Meat and rice balls in an egg and lemon sauce, with flatbread.

1:18:24 > 1:18:26- I think it looks fantastic. - Thank you.

1:18:26 > 1:18:29There's all sparkly bits. Your plate is all shiny.

1:18:29 > 1:18:31We've got presentation, Alexis!

1:18:31 > 1:18:33Yeah!

1:18:41 > 1:18:44What I really love is that sort of sherbet of lemon

1:18:44 > 1:18:48and creaminess of egg sauce amongst that spike of dill.

1:18:48 > 1:18:50The meatballs are soft,

1:18:50 > 1:18:53but fragrant and still moist with that rice inside.

1:18:53 > 1:18:55Yum!

1:18:57 > 1:19:01Yeah, listen, I can appreciate the cooking in it,

1:19:01 > 1:19:06and I appreciate the skill. I'm not mad about the combination of egg,

1:19:06 > 1:19:11lemon, dill and meatballs. A little too rich, little too sharp for me.

1:19:13 > 1:19:18It was a bit of a mixed bag, I'm afraid.

1:19:18 > 1:19:22It was exactly what I set out to make,

1:19:22 > 1:19:24it just so happened that it's not up Gregg's street.

1:19:24 > 1:19:26So I guess I'm in the balance.

1:19:37 > 1:19:38THEY CHUCKLE

1:19:41 > 1:19:44And just a little...

1:19:44 > 1:19:46You just sprayed malt vinegar.

1:19:46 > 1:19:48Yeah, just to give it that little fish and chip shop smell.

1:19:48 > 1:19:50Ha-ha!

1:19:50 > 1:19:55Sid has cooked fish and chips in memory of his mother.

1:19:55 > 1:19:59Cod in beer batter with triple-cooked chips,

1:19:59 > 1:20:02pea puree and a tartare sauce.

1:20:04 > 1:20:08Sid, I've got to applaud you for having a go at presentation.

1:20:08 > 1:20:10Well done, it looks very appealing. Right.

1:20:19 > 1:20:23A crispy batter with a soft flaky fish underneath.

1:20:23 > 1:20:27Everybody loves a good chip, and you've done a good chip here.

1:20:27 > 1:20:31You've added to that the sweetness of a pea puree

1:20:31 > 1:20:33and a zingy tartare sauce.

1:20:33 > 1:20:37Your textures and flavours are, in my opinion, solid.

1:20:37 > 1:20:42- Thank you.- That's a decent plate of fish and chips.- Thanks.

1:20:42 > 1:20:46Crispy chips, you've made. Salty, lovely, fluffy on the inside.

1:20:46 > 1:20:49Crispy batter, you've made. Really well-seasoned,

1:20:49 > 1:20:52with the lovely soft cod just breaking apart.

1:20:52 > 1:20:54I think you've done a good job.

1:20:54 > 1:20:58I think you've done a really good job, and I love that.

1:20:58 > 1:21:00Thanks.

1:21:00 > 1:21:03Yeah, I got some really good comments.

1:21:03 > 1:21:07I feel that I'd done the best that I could in the time I had.

1:21:07 > 1:21:12So hopefully, that's enough to take me to the final...week.

1:21:16 > 1:21:18Last up is Richard.

1:21:18 > 1:21:22He's made his father's favourite - queen of puddings.

1:21:22 > 1:21:26Baked custard, fresh mixed berry jam

1:21:26 > 1:21:30with meringue and a clotted cream ice cream.

1:21:30 > 1:21:34I think you need to shape this meringue a little better.

1:21:34 > 1:21:37It looks like it's splodged.

1:21:37 > 1:21:40And we've got the sauce dripping down.

1:21:40 > 1:21:44- It's worth tidying it and cleaning it a little bit.- Yeah.

1:21:53 > 1:21:56Your clotted-cream ice cream is lovely and creamy

1:21:56 > 1:21:57and really, really rich.

1:21:57 > 1:22:00And that lovely baked custard sitting underneath,

1:22:00 > 1:22:02I think that's really, really wonderful.

1:22:02 > 1:22:07Then meringue is not quite cooked enough, it's a bit sloppy.

1:22:07 > 1:22:10And your fruit itself, I feel that should be sticky jam,

1:22:10 > 1:22:12- rather than being a compote.- OK.

1:22:12 > 1:22:15Flavours - absolutely superb.

1:22:15 > 1:22:18- I mean, in Dad's honour, you've mastered that.- Thank you.

1:22:18 > 1:22:21Textures - not quite sure. Meringue a little bit firmer,

1:22:21 > 1:22:25custard a little bit firmer. Would not stop me eating the whole thing.

1:22:25 > 1:22:27OK. Thank you.

1:22:27 > 1:22:31Both John and Gregg were very nice about certain parts of it

1:22:31 > 1:22:35and very circumspect about other parts of it.

1:22:35 > 1:22:40I did try, but I'm never going to be the Faberge of desserts.

1:22:45 > 1:22:46Thank you very much.

1:22:46 > 1:22:49I've enjoyed tasting your food throughout the competition

1:22:49 > 1:22:52and I've enjoyed tasting your food today.

1:22:52 > 1:22:54Can I ask you now to take a break?

1:22:54 > 1:22:56We have to make a decision.

1:22:56 > 1:22:59One of you is leaving the competition.

1:22:59 > 1:23:01Off you go. Thank you very much.

1:23:08 > 1:23:12My goodness me! I just want to dive on here.

1:23:12 > 1:23:13It's out of our hands.

1:23:16 > 1:23:18THEY LAUGH

1:23:21 > 1:23:25What I'm really pleased about is the sort of food they cooked.

1:23:25 > 1:23:28They're cooking food that they really love to eat, and all of them,

1:23:28 > 1:23:30I think, have done a pretty good job.

1:23:30 > 1:23:33Who were your standout cooks? Who demands a place in the final four?

1:23:33 > 1:23:35Louise. I think to take a dish like that

1:23:35 > 1:23:37with all the complex component parts,

1:23:37 > 1:23:40that actually is a tricky process.

1:23:40 > 1:23:43That showed quality cooking from Louise.

1:23:43 > 1:23:47I really, really liked Sid's fish and chips.

1:23:47 > 1:23:49And what I'm pleased about

1:23:49 > 1:23:54is Sid has realised that he has got to have a go at style.

1:23:54 > 1:23:57He did a good job. Fish and chips, and you and I both liked it.

1:23:57 > 1:24:00- OK, Sid has earned a place in the final four.- Yep.

1:24:00 > 1:24:04So those two, Louise and Sid go straight through,

1:24:04 > 1:24:09but the other three, we've both got question marks over.

1:24:09 > 1:24:12Alexis divided us, absolutely.

1:24:12 > 1:24:15And the division comes from lemon, dill and meat.

1:24:15 > 1:24:17I really enjoyed it.

1:24:17 > 1:24:22And what I really liked about it was that it was quite a complex dish.

1:24:22 > 1:24:24I think Alexis has shown enough cookery skill.

1:24:24 > 1:24:27Even if his grandmother's Greek dish wasn't to my liking,

1:24:27 > 1:24:29I think Alexis needs to go through.

1:24:31 > 1:24:37This for me is a decision between Jimmy and Richard.

1:24:37 > 1:24:40As much as we loved the deliciousness of Jimmy's pie,

1:24:40 > 1:24:42does it show a lot of skill?

1:24:42 > 1:24:45Do you criticise easy if it ends up tasting delicious?

1:24:45 > 1:24:47I don't think you can. I'm not sure.

1:24:47 > 1:24:50I'm actually... I'm still on the fence on this one.

1:24:50 > 1:24:54Richard did a classic pudding, queen of puddings.

1:24:54 > 1:24:56Flavours of dairy, custard and ice cream,

1:24:56 > 1:24:58you can't really go wrong.

1:24:58 > 1:25:02But the meringue on top was a bit soggy, it just wasn't set enough.

1:25:02 > 1:25:06I like the flavours. Wasn't at all happy about the texture

1:25:06 > 1:25:09of the meringue or the texture of the custard.

1:25:13 > 1:25:16Big decision. Place in the Finals Week.

1:25:16 > 1:25:18I think both of these guys have got plenty to offer.

1:25:18 > 1:25:20Who is the better cook?

1:25:23 > 1:25:26I don't know if I'm going to go forward,

1:25:26 > 1:25:28but I've done my best and hopefully, it's good enough.

1:25:28 > 1:25:32If I go home, I go home, but I would love to stay.

1:25:32 > 1:25:36I'm really enjoying MasterChef. And another stage would just be great.

1:25:50 > 1:25:54I really enjoyed today, and I think you're great cooks.

1:25:58 > 1:26:03However, we simply can't take five of you through to the next round.

1:26:03 > 1:26:05One of you has got to leave the competition.

1:26:10 > 1:26:12The person leaving us...

1:26:18 > 1:26:20..is Richard.

1:26:33 > 1:26:35Disappointed, actually.

1:26:35 > 1:26:37I would love to have gone through,

1:26:37 > 1:26:39but I can't quibble with the judges' decision.

1:26:39 > 1:26:41I think it was the right decision. I was out-cooked today.

1:26:41 > 1:26:45I do feel that I've achieved something, which is great.

1:26:45 > 1:26:46And I've learned an awful lot

1:26:46 > 1:26:49and I've had a really good time and met some lovely people.

1:26:49 > 1:26:52I've got Jimmy Osmond's phone number. Beat that.

1:27:00 > 1:27:04Congratulations, you four. You are our finalists.

1:27:04 > 1:27:07Oh, I thought for sure I was leaving, for sure.

1:27:07 > 1:27:10To be in the final four is awesome! It's so cool!

1:27:10 > 1:27:13It's unbelievable. It is unbelievable.

1:27:13 > 1:27:16The finishing line is almost there!

1:27:17 > 1:27:21I'm delighted, surprised and...daunted.

1:27:23 > 1:27:28I'm really happy. I going to enjoy this moment for now

1:27:28 > 1:27:31and then tomorrow, wake up and think, "I've got to cook again!"

1:27:31 > 1:27:33So full steam ahead - bring it on.

1:27:39 > 1:27:42Next week, it's Finals Week.

1:27:42 > 1:27:44It's time for business.

1:27:44 > 1:27:46The remaining four cook

1:27:46 > 1:27:49for some of the country's leading restaurant critics.

1:27:49 > 1:27:52This is great. This is REALLY good.

1:27:52 > 1:27:54I wouldn't be surprised if he was a chef.

1:27:55 > 1:27:57Yeah!

1:27:57 > 1:28:01- What's happened to you? - I've gone all cheffy on you, mate.

1:28:01 > 1:28:07Only the best three cooks can go through to the final.

1:28:07 > 1:28:09All right! What do you know?