0:00:02 > 0:00:05It's the Celebrity MasterChef finals,
0:00:05 > 0:00:08and only the best four cooks remain.
0:00:09 > 0:00:11Never in my wildest dreams
0:00:11 > 0:00:14did I think I would be down to the last four.
0:00:14 > 0:00:15Brilliant.
0:00:17 > 0:00:18I've started a kitchen on fire,
0:00:18 > 0:00:20I've done everything wrong
0:00:20 > 0:00:23and somehow, it turns out good!
0:00:24 > 0:00:28I would be really disappointed to not get to the last three.
0:00:28 > 0:00:32But any mistake now means that you're out of the race.
0:00:33 > 0:00:35I would love to stay to the very end.
0:00:35 > 0:00:37I do think I've got what it takes.
0:00:38 > 0:00:40So, bring it on.
0:00:40 > 0:00:44Now they face their most demanding challenges so far.
0:00:46 > 0:00:49There's no place, really, in civilised society, for cold soup.
0:00:52 > 0:00:53Yeah!
0:00:53 > 0:00:56I think we've found four incredible cooks,
0:00:56 > 0:00:59four great people with real talent.
0:00:59 > 0:01:01Now it's finals week, we turn up the heat,
0:01:01 > 0:01:03we want to find our final three.
0:01:03 > 0:01:05It's time for business.
0:01:20 > 0:01:22Covered tops, that's what I like.
0:01:24 > 0:01:26Oh, no. No, no, no.
0:01:28 > 0:01:29HE WHISTLES
0:01:31 > 0:01:33This is one of John's creations, isn't it?
0:01:44 > 0:01:47Welcome to the start of finals week.
0:01:47 > 0:01:50You four have done extremely well to get here.
0:01:50 > 0:01:56We are now going to hit you with two very, very challenging tests.
0:01:56 > 0:01:58We need to find our final three.
0:02:00 > 0:02:03This is a palate and skills test.
0:02:03 > 0:02:07Throughout the competition, you've cooked for us.
0:02:07 > 0:02:09Well, today, I've cooked for you.
0:02:11 > 0:02:14You now have ten minutes to taste that dish.
0:02:14 > 0:02:18We want you to write down what you think went in to make that dish.
0:02:20 > 0:02:23Thank you.
0:02:24 > 0:02:27Mmm. Mmm, that's so good.
0:02:27 > 0:02:31John has cooked the celebrities Korean fried chicken
0:02:31 > 0:02:34with a pickled vegetable Asian salad.
0:02:35 > 0:02:38They must now identify the ingredients
0:02:38 > 0:02:41before they have to cook it themselves.
0:02:42 > 0:02:45There's a lot of ingredients here. I mean, as a palate test,
0:02:45 > 0:02:48to identify this many is very challenging.
0:02:48 > 0:02:50Show us what's in the dish.
0:02:51 > 0:02:56The key to getting the dish right is the crispy chicken coating,
0:02:56 > 0:02:58which is made from two separate mixtures.
0:03:02 > 0:03:07A dry mix - flour, paprika, white pepper and celery salt,
0:03:07 > 0:03:09with a little bit of sugar -
0:03:09 > 0:03:11and a wet mix made up of milk, egg,
0:03:11 > 0:03:16buttermilk and my secret ingredient, cream of chicken soup.
0:03:16 > 0:03:19You're adding chicken to chicken to make it taste more like chicken.
0:03:19 > 0:03:21That's frightfully tricky, old chap.
0:03:23 > 0:03:26See, the chicken, now, is all coated in our flour mixture.
0:03:26 > 0:03:27- I see.- In.
0:03:28 > 0:03:31So now I've got my wet mixture and my dry mixture
0:03:31 > 0:03:33on the outside of my chicken.
0:03:33 > 0:03:36- Back into the dry.- We would get a crispy chicken of sorts
0:03:36 > 0:03:39if we made a flavoured batter and dipped the chicken in,
0:03:39 > 0:03:41we would still get a crispy chicken.
0:03:41 > 0:03:42Yes.
0:03:42 > 0:03:44Now, you see, it's all crinkly,
0:03:44 > 0:03:49because it's bits of flour and it's bits of batter all mixed together.
0:03:49 > 0:03:51So, no breadcrumbs.
0:03:52 > 0:03:55Frying tonight!
0:03:55 > 0:03:58The chicken needs to cook for about eight to ten minutes.
0:04:00 > 0:04:05The crispy fried chicken is served with a special spicy sauce.
0:04:05 > 0:04:11Good blob of this stuff, gochujang, which is a classic Korean condiment.
0:04:11 > 0:04:12Taste that.
0:04:13 > 0:04:16Oh, word. It looks like tomato puree - it's anything but.
0:04:16 > 0:04:19- Yeah.- That's salty. And hot.
0:04:19 > 0:04:22Rice wine vinegar, sesame oil,
0:04:22 > 0:04:25brown sugar, ginger,
0:04:25 > 0:04:29garlic and water also go into the sauce.
0:04:29 > 0:04:31The consistency I would like
0:04:31 > 0:04:34is so it coats the back of the spoon properly.
0:04:34 > 0:04:36The metal doesn't show through.
0:04:39 > 0:04:41Served alongside the chicken
0:04:41 > 0:04:44is pickled radishes, carrots and cucumber,
0:04:44 > 0:04:48combined with a chilli, bean sprout and herb salad.
0:04:50 > 0:04:52What interests me is how many of these ingredients
0:04:52 > 0:04:55they'll actually be able to see, and how many of them
0:04:55 > 0:04:59they're going to have to just rely on their taste buds.
0:04:59 > 0:05:02And finished with a rice wine vinegar dressing.
0:05:08 > 0:05:10Mmm.
0:05:10 > 0:05:12What comes out of here more than anything, of course,
0:05:12 > 0:05:15- is the mint and the Thai basil. - Yes.
0:05:21 > 0:05:24Because of the two different coatings under that chicken,
0:05:24 > 0:05:25that chicken will stay crispy.
0:05:25 > 0:05:27Sprinkle it with sesame seeds.
0:05:27 > 0:05:28Wow.
0:05:33 > 0:05:37Some deep-fried garlic and chilli across the top.
0:05:37 > 0:05:40So, there you have it, my Korean fried chicken with an Asian salad.
0:05:41 > 0:05:45They've got to identify the pickling liquor for the veg,
0:05:45 > 0:05:47the dressing for the salad,
0:05:47 > 0:05:52the sauce for the chicken AND what've you coated the chicken in.
0:05:52 > 0:05:54- Yeah.- Crying out loud!
0:05:54 > 0:05:57All of them have shown good amounts of skill,
0:05:57 > 0:05:59so I think they're going to be able to do this.
0:06:02 > 0:06:04There's so many ingredients, even in the salad,
0:06:04 > 0:06:06so you've got to sort of pick through it.
0:06:06 > 0:06:07Work out which vegetables he's pickled,
0:06:07 > 0:06:11which I think are only three, as far as I can work out.
0:06:11 > 0:06:15The chicken is absolutely delicious, it's hugely spicy,
0:06:15 > 0:06:17which is good, because I'm known for kind of, like,
0:06:17 > 0:06:19slipping with the cayenne pepper.
0:06:20 > 0:06:22I'm trying to work out this sauce.
0:06:24 > 0:06:25Quite a bit of chilli.
0:06:27 > 0:06:28Very spicy.
0:06:30 > 0:06:32This is like Asian fried chicken.
0:06:32 > 0:06:35It's really good, and it has a kick.
0:06:35 > 0:06:37I don't know what that is,
0:06:37 > 0:06:39but it kind of tastes like a curry powder, you know?
0:06:41 > 0:06:44I can identify pretty much... most of it.
0:06:44 > 0:06:47If I'm asked to recreate that,
0:06:47 > 0:06:49I think I can pretty much handle the salad,
0:06:49 > 0:06:51but when it comes to deep frying that chicken
0:06:51 > 0:06:54and making the coating sauce, I think I'll be in real trouble.
0:06:54 > 0:06:56It's totally not my area of expertise.
0:07:00 > 0:07:02Right, you've tasted it,
0:07:02 > 0:07:05you've written down what you think has gone into that dish
0:07:05 > 0:07:09Now, what we want you to do, and I'm sure you've guessed it,
0:07:09 > 0:07:12we want you to make John's dish.
0:07:12 > 0:07:14Under that cloth are some ingredients
0:07:14 > 0:07:16that went into making John's dish.
0:07:16 > 0:07:21Be careful - there are also ingredients that didn't.
0:07:21 > 0:07:23Oh, man!
0:07:23 > 0:07:25Have a look at the ingredients.
0:07:28 > 0:07:29Ta-da!
0:07:29 > 0:07:31Hmm.
0:07:31 > 0:07:36- Interesting. - One hour and 15 minutes.
0:07:36 > 0:07:37Off you go.
0:07:42 > 0:07:44I wouldn't even know where to start.
0:07:46 > 0:07:48To help the celebrities,
0:07:48 > 0:07:52the ingredients have been split into trays for each element...
0:07:55 > 0:07:59..including a tray each for the dry and wet coatings
0:07:59 > 0:08:01and one for the sauce.
0:08:11 > 0:08:14Looking at the sparseness of Alexis' list of ingredients,
0:08:14 > 0:08:16this isn't good.
0:08:16 > 0:08:20I think I've got a good palate with the tastes that I know.
0:08:20 > 0:08:24I can use the tastes that I'm very familiar with
0:08:24 > 0:08:25and create a good dish,
0:08:25 > 0:08:28but what I think I should be doing more of
0:08:28 > 0:08:31is bringing in tastes that I'm less familiar with, let's say.
0:08:33 > 0:08:35It's not a million miles away.
0:08:35 > 0:08:37Alexis, what do you think of this task?
0:08:37 > 0:08:40- You don't look particularly happy, to be honest.- Absolute nightmare.
0:08:40 > 0:08:41Worst case scenario for me.
0:08:41 > 0:08:46I do not cook Asian foods at home, at all.
0:08:46 > 0:08:49Plus, I've never, ever deep-fried anything in my life.
0:08:49 > 0:08:52- Oh, dear.- Yes, "Oh, dear" was the first thing that went into my head.
0:08:52 > 0:08:54You're in a bit of a pickle, old son.
0:08:54 > 0:08:56- Huge, yeah.- So, where do you start?
0:08:56 > 0:09:00Well, I started with the salad, because that was the easy part.
0:09:00 > 0:09:02Because you can identify that. The biggest prob...
0:09:02 > 0:09:07I think I may have got the wet sauce for the chicken OK, close to.
0:09:07 > 0:09:11It's just the process of deep-frying a chicken,
0:09:11 > 0:09:13I just don't know what to do.
0:09:13 > 0:09:14So, I'm going to go for
0:09:14 > 0:09:18putting the chicken in a bit of buttermilk and egg
0:09:18 > 0:09:20and then putting it in the flour.
0:09:22 > 0:09:23OK, fine.
0:09:25 > 0:09:29I couldn't say! I can't give you any tips on that.
0:09:35 > 0:09:38Alexis' chicken looks pretty decent to me.
0:09:39 > 0:09:43It's got a nice, thick batter on it and it actually looks OK.
0:09:47 > 0:09:50I think what I've learned over this competition
0:09:50 > 0:09:53is that I like really spicy food.
0:09:53 > 0:09:55I love chillies, I was born in Hong Kong,
0:09:55 > 0:09:57so maybe it goes back all those years
0:09:57 > 0:10:01to when I probably tasted things when I was tiny.
0:10:01 > 0:10:05Louise has done pretty well in the stuff she can see.
0:10:05 > 0:10:09Hasn't done that well in the things that require your taste buds.
0:10:10 > 0:10:12Interesting, sweet and sour sauce.
0:10:12 > 0:10:14Actually, it could be like a sweet and sour.
0:10:17 > 0:10:19Shake and bake.
0:10:19 > 0:10:20Who knows?
0:10:26 > 0:10:28Did you enjoy the ingredients you tasted?
0:10:28 > 0:10:30I absolutely love them,
0:10:30 > 0:10:31and I particularly love the salad, as well,
0:10:31 > 0:10:34so I've got to work out what's in the dressing.
0:10:34 > 0:10:36It's like a sweet, it's sweet and sour, isn't it?
0:10:36 > 0:10:38- Two things going on here. - And you identified the breadcrumbs
0:10:38 > 0:10:39on John's dish, did you?
0:10:39 > 0:10:42I'm not 100% convinced there were breadcrumbs on that dish,
0:10:42 > 0:10:44cos it was sort of... They seemed to be very smooth,
0:10:44 > 0:10:46but panko breadcrumbs, I think, can go like that.
0:10:46 > 0:10:49How have you stuck the breadcrumbs to the chicken?
0:10:49 > 0:10:51First of all, I rolled them in the flour with the spices,
0:10:51 > 0:10:55coated it in the egg and then into the breadcrumbs.
0:10:55 > 0:10:57And then you rolled it in the panko.
0:10:57 > 0:10:59And I shook it in a bag, because Jimmy said to do that.
0:10:59 > 0:11:03Jimmy told you to shake it in a bag, so you shook it in a bag.
0:11:03 > 0:11:06- And it seemed...- Don't blame me!
0:11:06 > 0:11:08Do you know, if Jimmy told me to shake it in a bag,
0:11:08 > 0:11:09I'd probably shake it in a bag.
0:11:13 > 0:11:16Louise's chicken, it's not fried chicken as we know it,
0:11:16 > 0:11:17it's crumbed chicken -
0:11:17 > 0:11:19and the problem is, that won't take up the sauce.
0:11:19 > 0:11:22That crumble will just go really soggy when you put the sauce on.
0:11:24 > 0:11:2745 minutes left.
0:11:27 > 0:11:2845 minutes.
0:11:31 > 0:11:32HE LAUGHS
0:11:35 > 0:11:37Jimmy seems very comfortable with this.
0:11:37 > 0:11:40The man's from the United States, the home of fried chicken.
0:11:40 > 0:11:43What it's going to be about is really the flavour
0:11:43 > 0:11:44that goes in the salad for the dressing
0:11:44 > 0:11:47and whether we actually get the chicken crispy.
0:11:47 > 0:11:50If I were to describe my cookery skills
0:11:50 > 0:11:53when I came into this competition, it was mayhem,
0:11:53 > 0:11:54but now I'm more focused.
0:11:57 > 0:11:59- Jimmy, what are you doing?! - I have no idea.
0:11:59 > 0:12:02What are you going to do with that chicken now?
0:12:02 > 0:12:03- I'm going to bake it.- Ah!
0:12:03 > 0:12:07I think it is a combination of deep-fried crisp
0:12:07 > 0:12:10and then put it in... bake on this sauce, that's my guess.
0:12:10 > 0:12:12What do you think of this challenge?
0:12:12 > 0:12:15Love it. It's like playing a cool game, you know what I mean?
0:12:15 > 0:12:19And you're racing against your friends, and it's fun, it's awesome.
0:12:19 > 0:12:21I don't suppose you ever expected to be in the finals?
0:12:21 > 0:12:24- I SO didn't expect it! - THEY LAUGH
0:12:24 > 0:12:26- Can you win it, Jimmy? - I can get close.
0:12:26 > 0:12:29I'm getting more dangerous every day!
0:12:29 > 0:12:30HE LAUGHS
0:12:35 > 0:12:37Jimmy has fried the chicken and then he's put the coating on
0:12:37 > 0:12:40and now he's sticking it in the oven, that's the way he does it.
0:12:40 > 0:12:43That's fine, let's see how that turns out.
0:12:43 > 0:12:44I hope that's right.
0:12:45 > 0:12:4630 minutes left.
0:12:48 > 0:12:51I've got a great sense of smell and I've got a good sense of taste,
0:12:51 > 0:12:53I think.
0:12:53 > 0:12:55What I need to work on now
0:12:55 > 0:13:00is...to keep my cool - and presentation.
0:13:02 > 0:13:04Look at all the things he's written down.
0:13:04 > 0:13:06That's the busiest bit of paper by far.
0:13:07 > 0:13:10We've seen Sid do Asian flavours before,
0:13:10 > 0:13:13he understands the balance of sweet, sour, salty and hot.
0:13:13 > 0:13:15It will be the cooking of the chicken,
0:13:15 > 0:13:17that will be the thing for Sid.
0:13:19 > 0:13:23You look more comfortable than I've seen you in a few rounds, actually.
0:13:23 > 0:13:25- Really?- Yeah.- Oh.- Are you happy?
0:13:25 > 0:13:26- I'm very happy, yes. - You are, aren't you?
0:13:26 > 0:13:28Yeah. I love these flavours.
0:13:28 > 0:13:31I mean, that sauce is, you know, that's unbelievable,
0:13:31 > 0:13:33I love the sauce that goes on top.
0:13:33 > 0:13:35You've never seen this dish before, where do you start?
0:13:35 > 0:13:38I've sort of... Getting the general gist,
0:13:38 > 0:13:40and I'm sort of just making it up.
0:13:40 > 0:13:42Right, right, OK.
0:13:42 > 0:13:43But hopefully it will be exactly the same.
0:13:43 > 0:13:45So, what have you used to fry your chicken?
0:13:45 > 0:13:47Just egg, and I used the soup.
0:13:48 > 0:13:52- Right.- Because I get that the coating on that chicken
0:13:52 > 0:13:54was almost like a...
0:13:54 > 0:13:58you know, thicker than an egg, so it had to be something else.
0:13:58 > 0:14:02- Let's hope you're right and John doesn't end up laughing at you.- OK.
0:14:06 > 0:14:10He's working it out, and he's working it out very cleverly.
0:14:10 > 0:14:13The thing is, he hasn't cut his chicken in any pieces at all.
0:14:13 > 0:14:15I just hope that chicken has been cooked
0:14:15 > 0:14:16all the way through to the bone.
0:14:22 > 0:14:23Last five minutes, guys.
0:14:25 > 0:14:26Last five minutes.
0:14:36 > 0:14:38Final 60 seconds.
0:14:47 > 0:14:49That's it. Time's up.
0:14:52 > 0:14:55- LOUISE:- What did you make yours with, then?- So, buttermilk,
0:14:55 > 0:14:59which I now have a sneaky suspicion was chicken soup,
0:14:59 > 0:15:01I think he put it into the chicken soup.
0:15:01 > 0:15:03Yes, I thought, yes...
0:15:03 > 0:15:06- SID:- I used chicken soup.- Did you? - Not egg.- I didn't know that...
0:15:06 > 0:15:08How did you all know the chicken soup thing?
0:15:08 > 0:15:10Is this a trick I don't know about?
0:15:10 > 0:15:11Did you put chicken soup in?
0:15:11 > 0:15:14- I didn't, I was thinking about it, but I thought...- I put a bit in.
0:15:14 > 0:15:17The celebrities' first test of the finals
0:15:17 > 0:15:21has been to recreate John's Korean fried chicken.
0:15:23 > 0:15:25First up is Louise.
0:15:31 > 0:15:33You've breadcrumbed your chicken.
0:15:33 > 0:15:37Because that's the only way I know to make it vaguely like that.
0:15:37 > 0:15:39I knew that there was something wrong with that,
0:15:39 > 0:15:41but I just couldn't think my way out of the box.
0:15:49 > 0:15:52Have I out-hotted John Torode?
0:15:52 > 0:15:53SHE LAUGHS
0:15:55 > 0:15:58- It's the vinegar in the dressing. - Oh, OK.
0:15:58 > 0:16:00Your chicken is lovely and moist,
0:16:00 > 0:16:02and I like the heat of that sauce across the top.
0:16:02 > 0:16:05The thing is, because it's breadcrumbed,
0:16:05 > 0:16:08the skin has stayed a bit fatty.
0:16:08 > 0:16:10Your salad. Pickled vegetables, I really like,
0:16:10 > 0:16:11all the herbs, I really like,
0:16:11 > 0:16:13but, for me, there's too much vinegar.
0:16:13 > 0:16:17The balance of vinegar and oil is just not there, it's not right.
0:16:18 > 0:16:22Cooking-wise, and assembly-wise, very good.
0:16:22 > 0:16:24Your flavours aren't quite the same as John's.
0:16:24 > 0:16:28The biggest issue there, for me, is the skin isn't crispy.
0:16:29 > 0:16:31I should not have put it in the oven.
0:16:31 > 0:16:34If I did it again, I would - obviously, now know -
0:16:34 > 0:16:36but thank goodness it was not raw chicken,
0:16:36 > 0:16:40and they seemed sort of mediocre-ly pleased,
0:16:40 > 0:16:41if that's even a word.
0:16:55 > 0:16:58You've got a really good palate, Alexis.
0:16:58 > 0:17:00You really do, I don't know how you've done it.
0:17:00 > 0:17:06Somehow you've got something which resembles what it should do.
0:17:06 > 0:17:09I like the fact you fried your chicken and coated the sauce
0:17:09 > 0:17:11afterwards, which was really good.
0:17:11 > 0:17:12I think your salad's great,
0:17:12 > 0:17:14there's loads of mint and coriander in there.
0:17:14 > 0:17:16The thing is, your chicken
0:17:16 > 0:17:18could probably do with just a little bit more cooking.
0:17:18 > 0:17:21Yeah. I was worried about burning the outside,
0:17:21 > 0:17:24- and just found it hard.- You've got a crispy coating on there,
0:17:24 > 0:17:27you've almost got the flavour that John's got,
0:17:27 > 0:17:29but you're missing chilli heat on your chicken.
0:17:29 > 0:17:31However, that's not bad, Alexis.
0:17:31 > 0:17:34You know, I feared for you, mate, because you didn't look comfortable.
0:17:34 > 0:17:36Yeah. Yeah, I was panicking, yeah.
0:17:38 > 0:17:42That was possibly the toughest challenge we've had so far.
0:17:42 > 0:17:46Dealing with the Asian flavours, plus the deep frying of the chicken,
0:17:46 > 0:17:50for that to have been my first attempt and John and Gregg saying,
0:17:50 > 0:17:52you know, I was all right, "You did a good job",
0:17:52 > 0:17:54I'm really thrilled with that,
0:17:54 > 0:17:57because that could've been a complete and utter disaster.
0:17:59 > 0:18:01I think I might have got away with that.
0:18:01 > 0:18:04- Not so bad.- Huh?- Not so bad.
0:18:11 > 0:18:12How did you go, Jimmy?
0:18:12 > 0:18:16I made some mistakes and I'd like to do it over again, please!
0:18:16 > 0:18:18HE LAUGHS
0:18:25 > 0:18:29The outside of the chicken, rather than being spicy Korean,
0:18:29 > 0:18:32is more like toffee popcorn fried chicken.
0:18:32 > 0:18:34It's quite sweet.
0:18:34 > 0:18:37- Really?- It's too sweet for me.- OK.
0:18:37 > 0:18:40Because the sweetness, it gives you a sort of false sense of security
0:18:40 > 0:18:43and then the chilli hits the back of your throat.
0:18:43 > 0:18:45- It's a double punch! - HE LAUGHS
0:18:45 > 0:18:47Yeah, it's a double punch, all right.
0:18:47 > 0:18:49You think you're safe and then you get "Jimmied".
0:18:49 > 0:18:51- Yeah.- Your salad is very, very sharp with vinegar.
0:18:51 > 0:18:54I really like the crunchy vegetables going all the way through
0:18:54 > 0:18:56and there's lots of herbs, you've got mint,
0:18:56 > 0:18:59you've got Thai basil and you've got the coriander, which is great.
0:18:59 > 0:19:01You've even got a little bit of chilli running through it.
0:19:01 > 0:19:03But sweet chicken.
0:19:03 > 0:19:06- Wow.- Did you put a little bit of honey on the...?
0:19:06 > 0:19:09What's made your chicken so sweet?
0:19:09 > 0:19:10You know, I can't remember,
0:19:10 > 0:19:13but I don't think I put any, any sugar in it.
0:19:13 > 0:19:16What's that big jar of brown sugar half empty for, Jimmy?
0:19:16 > 0:19:19I must've had a brain burp and threw some in there.
0:19:19 > 0:19:20I don't know.
0:19:22 > 0:19:25I didn't make the chicken as crispy as it should've been
0:19:25 > 0:19:27because I knew better than that, I've made fried chicken.
0:19:27 > 0:19:30Tasted all right, but it didn't taste like John's.
0:19:30 > 0:19:32I got through it, anyway.
0:19:32 > 0:19:36- It was sweet and then it...pow! - Did it really?
0:19:36 > 0:19:38Oh, my gosh.
0:19:38 > 0:19:39- Wow.- Oh.
0:19:44 > 0:19:47You used chicken soup in your batter.
0:19:47 > 0:19:49- Yeah.- How did you work that one out?
0:19:49 > 0:19:51I kept sort of looking at your chicken
0:19:51 > 0:19:55and I saw a little sort of coating of what seemed like egg
0:19:55 > 0:19:59or, I don't know, it just seemed different, thicker, so...
0:19:59 > 0:20:02I think you got closer in your method to John than anybody else.
0:20:02 > 0:20:04Well done.
0:20:10 > 0:20:13You've got a really good palate, Sid. Like, a really good palate.
0:20:13 > 0:20:16Little bits and pieces on here are absolutely spot-on.
0:20:16 > 0:20:19You've got the heat of the chilli, a little sweetness from the sugar,
0:20:19 > 0:20:21you've got the saltiness of soy all running through it
0:20:21 > 0:20:22with the sesame seeds.
0:20:22 > 0:20:26But, for me, the chicken's just a bit over.
0:20:26 > 0:20:27Cos they've been cut into small pieces,
0:20:27 > 0:20:29and it's been deep-fried first
0:20:29 > 0:20:31and then it's been baked in the oven with the sauce,
0:20:31 > 0:20:33it's started to dry out a little bit.
0:20:33 > 0:20:36I like the dressing on your salad.
0:20:36 > 0:20:38I'm picking up a little bit of peanut oil,
0:20:38 > 0:20:41I'm picking up a little bit of sesame in there, as well.
0:20:41 > 0:20:43You've got the pickling of the vegetables absolutely right.
0:20:43 > 0:20:47I think you got pretty close, pretty close to John.
0:20:47 > 0:20:48Well done.
0:20:50 > 0:20:54Obviously, it's difficult to get it completely bang-on, you know,
0:20:54 > 0:20:55without a recipe.
0:20:55 > 0:20:57But I think, overall,
0:20:57 > 0:21:01they said that my flavours and the dish was pretty close to John's,
0:21:01 > 0:21:03so I'm happy with that.
0:21:05 > 0:21:09Let me tell you, that was a really complicated, lengthy dish
0:21:09 > 0:21:14using many, many ingredients and you have amazed me.
0:21:14 > 0:21:18However, we need to warn you,
0:21:18 > 0:21:22what comes up next is really, really tough.
0:21:23 > 0:21:26Thank you very much indeed. See you soon.
0:21:34 > 0:21:36- You're impressed. - I am impressed, yeah.
0:21:36 > 0:21:39I never thought they'd be able to recreate your dish,
0:21:39 > 0:21:41but actually, they came pretty close, all four of them.
0:21:41 > 0:21:44Demonstrates today how much talent these four have got.
0:21:44 > 0:21:46Yeah. These four have got really good palates.
0:21:46 > 0:21:50- Sure.- And the thing is, they did take the time to analyse the dish,
0:21:50 > 0:21:53to pull it apart and then recreate and try and build it.
0:21:53 > 0:21:56Great round. Our four continue to move on,
0:21:56 > 0:21:59but this next round is frightening.
0:21:59 > 0:22:01Our celebs are going to have to cook
0:22:01 > 0:22:03for four respected restaurant critics.
0:22:03 > 0:22:05This is a very big deal,
0:22:05 > 0:22:08because they are cooking for a place in the final three.
0:22:17 > 0:22:23It's day two, and the last chance for Sid, Alexis, Louise and Jimmy
0:22:23 > 0:22:27to prove they have what it takes to make the final three.
0:22:30 > 0:22:33- ALEXIS:- My heart is just going at a million miles an hour.
0:22:33 > 0:22:34Adrenaline's kicking in.
0:22:34 > 0:22:38- SID:- I've got to impress, I've got to pull out all the stops.
0:22:38 > 0:22:40- LOUISE:- I'm really pushing myself today
0:22:40 > 0:22:42because I think that's the only way
0:22:42 > 0:22:44I could possibly make it into the finals.
0:22:44 > 0:22:46- JIMMY:- If I were in the final three,
0:22:46 > 0:22:48I'm going to quit show business
0:22:48 > 0:22:51and go into restauranteuring and being a chef.
0:23:05 > 0:23:09Welcome back to the second challenge of finals week.
0:23:10 > 0:23:11Today's critics day.
0:23:17 > 0:23:22You have a really tough gig today - two courses in an hour and a half.
0:23:22 > 0:23:25Your first course in one hour and ten minutes.
0:23:25 > 0:23:2820 minutes later, your second course.
0:23:28 > 0:23:30At the end of this,
0:23:30 > 0:23:32there will be three finalists.
0:23:35 > 0:23:37Let's cook.
0:23:41 > 0:23:44I have to say, we have four incredible cooks.
0:23:46 > 0:23:49Louise is back to form.
0:23:49 > 0:23:51When her food is good, it's shiny, it's smart,
0:23:51 > 0:23:54it tastes really good and that's what she's got to do today.
0:23:55 > 0:23:59I think I'm going to approach this in the way that I do my job -
0:23:59 > 0:24:016.5 million people watch Breakfast every day.
0:24:01 > 0:24:02I never think about that.
0:24:02 > 0:24:05I just think about the one person that's watching
0:24:05 > 0:24:08and that's what I focus on. One person.
0:24:08 > 0:24:13Not four really scary, critical critics.
0:24:13 > 0:24:15Cos if I think about that, that will throw me.
0:24:18 > 0:24:20Smells good.
0:24:20 > 0:24:23- Two courses...- Yes. - ..to try and fight your way through.
0:24:23 > 0:24:25- Yep.- What are your two courses?
0:24:25 > 0:24:28My two courses, my first course is a lobster tail laksa,
0:24:28 > 0:24:29which I've made specially for you.
0:24:29 > 0:24:34And then a passion fruit and white chocolate cheesecake.
0:24:34 > 0:24:36Is a cheesecake sexy enough?
0:24:36 > 0:24:38Oh, it's going to be so sexy!
0:24:38 > 0:24:40The chocolate and the cheese mixed together
0:24:40 > 0:24:41are actually really delicious,
0:24:41 > 0:24:43and then the zingy top to it,
0:24:43 > 0:24:45which is going to be, like, a jellied top, as well.
0:24:45 > 0:24:49And what would a place in the final three mean to you?
0:24:49 > 0:24:51I might faint. I would be over the moon,
0:24:51 > 0:24:55delighted and all the rest of it, and really excited, actually.
0:24:59 > 0:25:02Louise's cheesecake is a set cheesecake,
0:25:02 > 0:25:04it's not a baked cheesecake.
0:25:04 > 0:25:06I think doing a good cheesecake in the amount of time -
0:25:06 > 0:25:09she's got to make sure every single part of that
0:25:09 > 0:25:11is set properly - is a tough job.
0:25:14 > 0:25:16Alexis does flavour.
0:25:16 > 0:25:18You could have that as a banner over Alexis's bench
0:25:18 > 0:25:20because he really does conjure up
0:25:20 > 0:25:23some of the most amazingly beautiful-tasting plates.
0:25:25 > 0:25:30I am sleeping, eating, drinking, thinking only about food.
0:25:34 > 0:25:36My wife talks to me about things
0:25:36 > 0:25:38that need to be done around the house.
0:25:38 > 0:25:41She can see that I'm going, "Yeah, yeah, yeah.
0:25:42 > 0:25:44"Do you think tomatoes will go with beetroot?"
0:25:50 > 0:25:51What are your two courses?
0:25:51 > 0:25:54So, the first course is pan-fried cod
0:25:54 > 0:25:58served on a bed of girolle mushrooms and spring onions,
0:25:58 > 0:26:00with a butter and sherry sauce.
0:26:00 > 0:26:03- Wow!- First of all, I wanted to show that I can do something different
0:26:03 > 0:26:07and that I'm not constantly cooking you aubergines and Greek stuff.
0:26:07 > 0:26:09- You're not going to do something Greek?- Well...
0:26:09 > 0:26:11The dessert is Greek, the dessert is Greek.
0:26:11 > 0:26:13You're getting bougatsa for dessert,
0:26:13 > 0:26:15which is a custard filo pastry
0:26:15 > 0:26:18served with a lemon and cinnamon syrup.
0:26:18 > 0:26:21It was one of my favourite desserts in Greece.
0:26:21 > 0:26:23Just takes me back to childhood.
0:26:23 > 0:26:26How do you feel about cooking for four restaurant critics, Alexis?
0:26:26 > 0:26:28Uh... I'm trying not to think about it.
0:26:28 > 0:26:31I mean, in my mind, I'm just cooking for you two.
0:26:38 > 0:26:42I think Alexis is playing with fire, I really do.
0:26:42 > 0:26:46I think he's going out there with some really quite big flavours,
0:26:46 > 0:26:50and he's got to tame them. He's got to tame them like a lion tamer!
0:26:50 > 0:26:52He's got to get them under control.
0:26:57 > 0:27:00Sid, we know, is an instinctive cook and has a really good palate
0:27:00 > 0:27:04and, when he puts his mind to it, can produce some great food.
0:27:06 > 0:27:09Today, my first course is a gazpacho soup,
0:27:09 > 0:27:12accompanied with sliced bread with some crab on.
0:27:12 > 0:27:18My main course is halibut with a roasted cauliflower puree,
0:27:18 > 0:27:22with samphire, courgette, broccoli, capers.
0:27:22 > 0:27:24They're not too overcomplicated.
0:27:24 > 0:27:27Crisp, clean flavours that show off the ingredients.
0:27:33 > 0:27:37Gazpacho, and then what sounds like a very sophisticated halibut dish.
0:27:37 > 0:27:40- Yeah.- Are you using recipes today, Sid?
0:27:40 > 0:27:42No, I'm not, John.
0:27:42 > 0:27:44So, you're not... Staying on form...
0:27:44 > 0:27:46- Yep.- ..cooking by instinct.- Yep.
0:27:46 > 0:27:48Can you make these look really pretty?
0:27:48 > 0:27:51I hope so. That's key,
0:27:51 > 0:27:54that's my number one priority.
0:27:54 > 0:27:57- Are you confident, Sid? - Yeah, I'm quite confident, yeah.
0:27:57 > 0:27:59- Yeah.- Good. Good luck.
0:27:59 > 0:28:00Thank you.
0:28:03 > 0:28:07The gazpacho with crab on ciabatta, I think, sounds fantastic.
0:28:07 > 0:28:09But the halibut is concerning me
0:28:09 > 0:28:12with the number of ingredients he's got on there.
0:28:12 > 0:28:16For some reason, he's got two cauliflower purees,
0:28:16 > 0:28:19and I don't see how Sid can make it work in your mouth
0:28:19 > 0:28:21and make it work visually.
0:28:22 > 0:28:26There's no room for any mistakes.
0:28:26 > 0:28:29They will pick up on anything that is not cooked right.
0:28:32 > 0:28:34You never know what you're going to get with Jimmy,
0:28:34 > 0:28:36but you know it's not going to be dull.
0:28:36 > 0:28:39He has given us some of the more unusual dishes
0:28:39 > 0:28:41that we've seen in the competition.
0:28:41 > 0:28:44So far though, John, they've worked.
0:28:46 > 0:28:48If I do this right,
0:28:48 > 0:28:52I think I have a shot to continue, but it's going to be full-on.
0:28:53 > 0:28:56The timing is everything, I'm going to be dancing all over that kitchen!
0:28:56 > 0:29:00I'm going to put my tap shoes on, just to make sure, so I'm at home.
0:29:00 > 0:29:01HE LAUGHS
0:29:03 > 0:29:08- So, starter is?- The starter is a duck egg over asparagus
0:29:08 > 0:29:10with some St George mushrooms.
0:29:10 > 0:29:16- Main course?- A rack of lamb, and I'm putting it with a ratatouille...
0:29:16 > 0:29:19and then I'm going to come up with this cool little mint sauce
0:29:19 > 0:29:21that goes around it. Jimmy mint sauce.
0:29:21 > 0:29:25And then with a side of chips with truffle.
0:29:25 > 0:29:27Oh!
0:29:27 > 0:29:30- You don't know when to stop, do you? - I know.
0:29:30 > 0:29:32How do you feel about cooking for people
0:29:32 > 0:29:34who spend their life critiquing restaurants?
0:29:34 > 0:29:36My whole life, I've dealt with critics.
0:29:36 > 0:29:37Rude ones, whatever.
0:29:37 > 0:29:39At the bottom line, you've got to be happy with yourself
0:29:39 > 0:29:41that you've done the best you can do
0:29:41 > 0:29:43and, at that point, you're going to be spot-on,
0:29:43 > 0:29:45not matter what they say.
0:29:48 > 0:29:51Asparagus and duck egg, what a wonderful idea.
0:29:51 > 0:29:54But the mushrooms are a little bit strange up on the side.
0:29:54 > 0:29:56I don't know why they're there.
0:29:56 > 0:29:59I shouldn't like Jimmy's main course,
0:29:59 > 0:30:03because he's chucking the kitchen sink at it.
0:30:05 > 0:30:08There's something about truffle, chips, mint and lamb
0:30:08 > 0:30:10that is really getting me going.
0:30:20 > 0:30:2125 minutes on your main course, Louise.
0:30:25 > 0:30:29They are cooking for a place in the final three.
0:30:29 > 0:30:32Today, the food has to be special, and they know it.
0:30:32 > 0:30:33They know it!
0:30:41 > 0:30:46Dining today are some of the country's most feared food critics.
0:30:49 > 0:30:52Toby Young has critiqued restaurants
0:30:52 > 0:30:56for publications on both sides of the Atlantic.
0:30:56 > 0:30:58It'll be interesting to see
0:30:58 > 0:31:01whether the contestants get the basics right.
0:31:01 > 0:31:02If they try and do something new,
0:31:02 > 0:31:05something that they've never tried before,
0:31:05 > 0:31:07that's when they're going to come a cropper.
0:31:07 > 0:31:10Richard Vines is a veteran of the British dining scene
0:31:10 > 0:31:13and is currently the chief food critic of Bloomberg.
0:31:13 > 0:31:17I just want people who can cook and understand flavours
0:31:17 > 0:31:20and who can give pleasure on the plate.
0:31:20 > 0:31:24Grace Dent is renowned for her frank opinions in her restaurant column
0:31:24 > 0:31:27for the Evening Standard magazine.
0:31:28 > 0:31:32I don't think that they're going to benefit from the experience
0:31:32 > 0:31:35if I just come in and I smile and I say that everything's nice.
0:31:35 > 0:31:38So I'm going to give them as honest a criticism as I would
0:31:38 > 0:31:40if they'd just opened a restaurant in the centre of London.
0:31:42 > 0:31:47Joe Warwick was co-founder of the World's 50 Best Restaurants list.
0:31:48 > 0:31:51Increasingly, I'm looking for simple stuff done really well.
0:31:52 > 0:31:55I've skipped breakfast for this, so, mostly,
0:31:55 > 0:31:57I'm hoping to have something decent to eat.
0:31:57 > 0:31:58HE CHUCKLES
0:32:04 > 0:32:05You've got to hurry up.
0:32:05 > 0:32:08You've got about three minutes before your laksa needs to go.
0:32:08 > 0:32:09Get those in the fridge.
0:32:09 > 0:32:11- If they sit, you can always put some more on top.- Yep.
0:32:11 > 0:32:14I'm liking the sound of Louise's main course.
0:32:14 > 0:32:15That lobster tail laksa.
0:32:15 > 0:32:18Do you think that she'll risk giving us heat?
0:32:18 > 0:32:21Cos that's quite a precarious thing to give to a load of strangers.
0:32:27 > 0:32:29Smells good.
0:32:32 > 0:32:34These dishes are due in 60 seconds.
0:32:34 > 0:32:35Yep.
0:32:35 > 0:32:37Get in, noodles, get in, get in!
0:32:37 > 0:32:39Right, laksa.
0:32:50 > 0:32:53Go. Go, go, go, go, go.
0:32:54 > 0:32:57- Well done, Louise. - See you later. Thank you both.
0:33:06 > 0:33:11Louise has served a spicy lobster-tail coconut laksa
0:33:11 > 0:33:12with rice noodles.
0:33:14 > 0:33:17I really want to get started, because it smells good.
0:33:23 > 0:33:25I think the flavours are quite good.
0:33:25 > 0:33:26It's not too sweet.
0:33:26 > 0:33:30I'd like a little bit more heat, but the basic flavour is good.
0:33:30 > 0:33:31The lobster's overcooked.
0:33:32 > 0:33:34I think there's some great technique here,
0:33:34 > 0:33:38that she's made a beautiful consistency of sauce.
0:33:38 > 0:33:40I wish that she'd been more confident
0:33:40 > 0:33:43with just banging the flavours in there.
0:33:43 > 0:33:44I think this is a brave effort,
0:33:44 > 0:33:47cos the thing about cooking something like this,
0:33:47 > 0:33:48it's a dish that everyone knows,
0:33:48 > 0:33:52so it's quite a brave thing to do, cos everyone's had a good one.
0:33:52 > 0:33:53I don't think it's a bad effort.
0:33:56 > 0:33:58There's not enough broth to cover the noodles,
0:33:58 > 0:34:00which is a shame, cos I really like that sauce.
0:34:00 > 0:34:04It's got the flavour of lime leaves and fish sauce and coconut milk,
0:34:04 > 0:34:05and I find it very, very moreish.
0:34:09 > 0:34:12Have you worked out what you're going to do with your dessert
0:34:12 > 0:34:14- if it doesn't set?- Nope.
0:34:14 > 0:34:16I think it's only the jelly that hasn't set.
0:34:16 > 0:34:18I think everything else is fine.
0:34:19 > 0:34:22Passion-fruit and white chocolate cheesecake.
0:34:22 > 0:34:24Sounds a bit rich and sickly.
0:34:24 > 0:34:28It's quite a simple and, dare I say, girlie choice.
0:34:28 > 0:34:29It is a girlie thing,
0:34:29 > 0:34:32but this girl doesn't actually want it...already!
0:34:35 > 0:34:40You've got four minutes and five cheesecakes to get out of moulds.
0:34:40 > 0:34:41TITTERING
0:34:44 > 0:34:47No, that was a practice! That was a practice one.
0:34:48 > 0:34:50Watch out, everybody.
0:34:57 > 0:34:59Come on, Louise, get it done.
0:34:59 > 0:35:00Get it out.
0:35:02 > 0:35:05- It's coming.- Splendid!
0:35:05 > 0:35:06Come on!
0:35:08 > 0:35:11Wonderful stuff. Are you happy with that?
0:35:11 > 0:35:12It is sort of like I imagined.
0:35:13 > 0:35:14Very good.
0:35:16 > 0:35:18- Very good.- OK.- Let's go.
0:35:20 > 0:35:22- See you later.- Bye, Louise.
0:35:22 > 0:35:23Bye.
0:35:35 > 0:35:38I really hope you enjoyed your main course.
0:35:38 > 0:35:41I thought you might need something to freshen your mouth a little bit
0:35:41 > 0:35:42after that, so you have got
0:35:42 > 0:35:45a passion fruit and white chocolate cheesecake.
0:35:54 > 0:35:57Not for the first time in my life do I feel slightly humbled...
0:35:58 > 0:36:01..by what I said before this arrived.
0:36:01 > 0:36:02This is great.
0:36:02 > 0:36:04This is really good.
0:36:04 > 0:36:08It's got this big citrus smack in the face, and I love it.
0:36:08 > 0:36:10The textures are good, the flavours are good.
0:36:10 > 0:36:13I really love this, this is one of the best cheesecakes I've had -
0:36:13 > 0:36:14and that base, I love that.
0:36:14 > 0:36:19Yeah, base is good, and the passion fruit is lovely.
0:36:19 > 0:36:20I can't stop eating it.
0:36:23 > 0:36:25I'm meant to be pacing myself.
0:36:29 > 0:36:32Mmm. Mmm!
0:36:33 > 0:36:36I love that, I absolutely love that.
0:36:37 > 0:36:39It's a tasty cheesecake, a really tasty cheesecake.
0:36:41 > 0:36:43In your head, it's so silly, you sort of think,
0:36:43 > 0:36:45"I'm just going to give up,"
0:36:45 > 0:36:47but you can't give up, can you? You can't give up.
0:36:47 > 0:36:48Oh, Lordy, Lordy.
0:36:48 > 0:36:50I'm pleased with what I did,
0:36:50 > 0:36:52it looked nearly like I wanted it to look,
0:36:52 > 0:36:53and that's all I can ask for.
0:36:53 > 0:36:55That is all I can ask for today.
0:36:59 > 0:37:00Seven minutes, Alexis.
0:37:00 > 0:37:02- Seven minutes.- Thank you.
0:37:02 > 0:37:07Cod with girolles and grilled onions and sherry butter sauce.
0:37:07 > 0:37:09I'm a bit worried by the sherry butter sauce,
0:37:09 > 0:37:11I think that might just unbalance the dish,
0:37:11 > 0:37:13be a bit too much for the fish.
0:37:13 > 0:37:14I'm sceptical about that, as well.
0:37:15 > 0:37:17Your fish needs to go out in five minutes.
0:37:17 > 0:37:18Yep, it's fine.
0:37:50 > 0:37:53Beautiful, beautiful colours, mate.
0:37:53 > 0:37:54Beautiful.
0:37:56 > 0:37:57Lovely-looking plate.
0:37:57 > 0:37:59- Come on.- Done.
0:37:59 > 0:38:01- Let's go.- OK, fine.
0:38:06 > 0:38:07- Hello.- Hello.
0:38:14 > 0:38:18So you've got pan-fried cod with crispy duck skin,
0:38:18 > 0:38:20served on a bed of new potatoes,
0:38:20 > 0:38:24girolle mushrooms and spring onions with a sherry and butter sauce.
0:38:24 > 0:38:27- Hope you enjoy.- Thank you very much.
0:38:34 > 0:38:38The cod's perfectly cooked, it's flaking really nicely.
0:38:38 > 0:38:40Nice bit of caramelisation on the onions,
0:38:40 > 0:38:42the girolles are perfectly cooked.
0:38:42 > 0:38:45And he's hidden some spuds underneath, as well,
0:38:45 > 0:38:47which really pleases me.
0:38:47 > 0:38:48The sauce is really good.
0:38:48 > 0:38:50I was worried it would be too strong, but that works well.
0:38:50 > 0:38:53Just needs a little bit more seasoning, that's the only thing,
0:38:53 > 0:38:54to give it a bit more punch.
0:38:54 > 0:38:58If I didn't know he was a TV presenter, you know,
0:38:58 > 0:39:01I wouldn't be surprised if he was a chef.
0:39:01 > 0:39:03This guy isn't messing about.
0:39:07 > 0:39:08I was worried about that sauce.
0:39:08 > 0:39:10I mean, it was buttery, buttery rich
0:39:10 > 0:39:13and that sherry is adding just a little hint of sweetness
0:39:13 > 0:39:15and it's giving it depth.
0:39:15 > 0:39:18That's a very tasty, very ambitious dish.
0:39:23 > 0:39:26Alexis's dessert is bougatsa with lemon and cinnamon syrup.
0:39:28 > 0:39:29I'm excited by this dessert.
0:39:29 > 0:39:33I mean, he's from a Greek family, he ought to know how to make it.
0:39:33 > 0:39:36He's putting himself under a lot of pressure here, you know,
0:39:36 > 0:39:40these are fiddly, fiddly little things to do.
0:39:41 > 0:39:43So, they should've stayed crispy, which they have.
0:39:43 > 0:39:46As long as it's not too sweet, that's really my concern.
0:39:50 > 0:39:52- You get a whole one? - Too big, isn't it?
0:39:52 > 0:39:54I don't know.
0:40:03 > 0:40:07This looks 100 times better than I thought it would.
0:40:07 > 0:40:08Oh, ye of little faith.
0:40:10 > 0:40:13- What else goes on the plate? - That's it.- No cream or anything?
0:40:13 > 0:40:14Nope.
0:40:15 > 0:40:18- OK, here we go.- Go, that's lovely.
0:40:18 > 0:40:19That's absolutely lovely.
0:40:21 > 0:40:23Hmm. Intriguing.
0:40:28 > 0:40:32What you have in front of you is bougatsa, which is a Greek dessert,
0:40:32 > 0:40:34and you've got a lemon cinnamon syrup
0:40:34 > 0:40:36with some candied lemons in the middle.
0:40:36 > 0:40:37- Enjoy.- Thank you.
0:40:45 > 0:40:48The combination of flavours is good.
0:40:48 > 0:40:52The combination of textures is nice, as well.
0:40:52 > 0:40:55I found it just a tad stodgy.
0:40:55 > 0:40:58If you get a mouthful of it with the syrup, with the rind through it,
0:40:58 > 0:41:03it's lovely, but just on its own it's quite hard work.
0:41:03 > 0:41:05Needed a much, much smaller portion, though,
0:41:05 > 0:41:08because this is a kind of mammoth thing to eat.
0:41:08 > 0:41:11It's satisfying, but it's not delicious.
0:41:15 > 0:41:18That's a weird thing, but in a very pleasant way.
0:41:18 > 0:41:19That's an odd thing.
0:41:19 > 0:41:22It's like unsweetened baklava
0:41:22 > 0:41:25with marmalade put across the top.
0:41:25 > 0:41:28That whole thing should be smothered in that lemon sauce,
0:41:28 > 0:41:30and I mean smothered.
0:41:30 > 0:41:31As a dessert, it's not sweet enough.
0:41:37 > 0:41:40HE EXHALES DEEPLY
0:41:40 > 0:41:42I felt very rushed.
0:41:42 > 0:41:45Somehow I thought I had loads of time, and then I didn't have time.
0:41:45 > 0:41:49So I feel a bit deflated, I feel as if that wasn't...
0:41:49 > 0:41:53I wasn't on my A game, that was my C game.
0:41:58 > 0:42:00Right. Come on, Sid.
0:42:00 > 0:42:02Watch your toast, Sid.
0:42:05 > 0:42:07- Happy with that?- Yeah.
0:42:09 > 0:42:12- Are you going to splash a bit of oil over at the end?- Yeah.
0:42:13 > 0:42:17There's no place, really, in civilised society for cold soup.
0:42:17 > 0:42:21Maybe if you're somewhere in the Continent, outside in the sunshine,
0:42:21 > 0:42:22it was hot, gazpacho would be nice.
0:42:22 > 0:42:24We're in east London, though, aren't we?
0:42:24 > 0:42:26- LAUGHTER - We're not in the Continent!
0:42:29 > 0:42:32It may be wonderful, and then I will eat those words.
0:42:32 > 0:42:34Maybe the crab claw will lift it.
0:42:46 > 0:42:48Go on, mate. Well done.
0:43:01 > 0:43:04First course, you have a gazpacho
0:43:04 > 0:43:07served with a crab claw, white meat, on the side,
0:43:07 > 0:43:10dressed with side bits of cucumber, onion and tomato.
0:43:12 > 0:43:14- Bon appetit.- Thank you.
0:43:23 > 0:43:28This is everything that I absolutely feared and then so much worse.
0:43:28 > 0:43:30It's way too spicy,
0:43:30 > 0:43:33it's like he's poured chilli oil into it or something.
0:43:33 > 0:43:35I think it tastes a lot better than it looks.
0:43:35 > 0:43:37I think the main thing he's got wrong here
0:43:37 > 0:43:39is the texture of it and the thickness of it.
0:43:39 > 0:43:41It's way too much like salsa.
0:43:41 > 0:43:44However, I do love that crab toast.
0:43:44 > 0:43:47If there was a tray of those sitting on a Spanish bar,
0:43:47 > 0:43:51as they were serving booze, I would be most enamoured with this.
0:43:51 > 0:43:52This is great.
0:43:55 > 0:43:57It's a puree of vegetables in a bowl.
0:43:57 > 0:44:00As delicious as it might be, the question has to be,
0:44:00 > 0:44:02what about the cooking? There's a lack of cooking here.
0:44:02 > 0:44:05- Halibut dish to go? - Yeah, I'm going now, yeah.
0:44:08 > 0:44:13Pan-fried halibut with roasted and cream cauliflower purees, fennel,
0:44:13 > 0:44:16samphire and summer vegetables.
0:44:16 > 0:44:19- We're supposed to be out the door in three.- Oh, yeah!
0:44:19 > 0:44:22I know individually I find those things delicious,
0:44:22 > 0:44:24I just hope he can pull that off.
0:44:28 > 0:44:30Look at that! What's happened to you?
0:44:30 > 0:44:32I've gone all cheffy on you, mate.
0:44:34 > 0:44:36Who are you and what have you done with Sid?
0:44:37 > 0:44:40- What's got to go on it, one more puree?- Yeah.
0:44:49 > 0:44:51- Done.- Take it in with a big smile on your face, go on.
0:44:51 > 0:44:53- Good job, Sid.- Go on.
0:44:54 > 0:44:56Ah! Look at that!
0:45:00 > 0:45:01Thank you.
0:45:02 > 0:45:04Hi, there. We've got, er, halibut,
0:45:04 > 0:45:08with two different types of cauliflower puree,
0:45:08 > 0:45:13a nutty roasted cauliflower puree and a cream cauliflower puree,
0:45:13 > 0:45:17with broccoli, samphire and some pickled courgette and fennel.
0:45:17 > 0:45:20- OK.- Enjoy.- Thank you. - Thank you very much.
0:45:28 > 0:45:31I think he's overcooked the halibut a little bit, which is a shame,
0:45:31 > 0:45:33because it's such a lovely piece of fish.
0:45:33 > 0:45:36It's just gone a little bit too far.
0:45:36 > 0:45:40It's needlessly complicated and ambitious.
0:45:40 > 0:45:42And if he took a few things away, it would be much improved.
0:45:42 > 0:45:45We don't need two pureed cauliflowers,
0:45:45 > 0:45:48I think just the roasted cauliflower puree.
0:45:48 > 0:45:50He's thrown everything at this plate,
0:45:50 > 0:45:52but sometimes that's too much.
0:45:59 > 0:46:01He's got a little bit of acidity in those capers
0:46:01 > 0:46:02and over those vegetables.
0:46:02 > 0:46:05Little bit of sharpness, and the fish is flaky and beautiful.
0:46:05 > 0:46:07I think the fish is cooked really well,
0:46:07 > 0:46:09but the whole thing needs seasoning.
0:46:14 > 0:46:18I feel I've done the best I can, and hopefully that's enough.
0:46:26 > 0:46:29Jimmy, you've got five minutes on this starter.
0:46:29 > 0:46:31- Wow.- How we doing on time, young man?
0:46:31 > 0:46:34- Not great, sir. - What are you behind on?
0:46:34 > 0:46:37These eggs. I need to put one more on,
0:46:37 > 0:46:40one of the yolks just broke, like an idiot.
0:46:40 > 0:46:43Don't smash any more yolks, there, be gentle with them, Jimmy.
0:46:45 > 0:46:51Duck egg with St George's mushrooms on a bed of roasted asparagus.
0:46:52 > 0:46:55Everything's got to be precise, hasn't it,
0:46:55 > 0:46:58because it's so simple, there's no...
0:46:58 > 0:47:00He can't afford to overcook his egg, or anything.
0:47:06 > 0:47:07OK.
0:47:08 > 0:47:11- Oh, did I break it? No. Please, please.- No, you didn't.
0:47:11 > 0:47:14No, you didn't. One more.
0:47:14 > 0:47:16I know this is not the way to do this, guys, sorry.
0:47:18 > 0:47:19Come on, baby!
0:47:22 > 0:47:25- What else is going on there? - Some mushrooms.
0:47:32 > 0:47:34- Right, are you done, Jimmy? - No, sir.
0:47:34 > 0:47:36- Come on, what have you got to go?- Trouble!
0:47:38 > 0:47:40From a distance...
0:47:40 > 0:47:42- # From a distance... # - I knew it!
0:47:42 > 0:47:43I knew it.
0:47:45 > 0:47:47- What do you guys think? - I think that's great.
0:47:47 > 0:47:49I think you should go right now.
0:47:49 > 0:47:51- OK.- Good job, Jimmy. - Well done, Jimmy.- Thanks, guys.
0:47:51 > 0:47:54Jimmy, one minute.
0:47:54 > 0:47:55Thank you.
0:47:57 > 0:47:59- Hello, friends.- Hello.
0:47:59 > 0:48:01- How are you?- Good, thank you.
0:48:01 > 0:48:02Nice to meet you.
0:48:06 > 0:48:09My starter today I've prepared for you is in season.
0:48:09 > 0:48:12It's duck egg on asparagus with St George mushrooms.
0:48:12 > 0:48:14Hope you like it.
0:48:23 > 0:48:26This is really, really beautiful asparagus,
0:48:26 > 0:48:29but it's just on the point of mushiness, isn't it?
0:48:29 > 0:48:31Yeah, I think the asparagus has been overcooked
0:48:31 > 0:48:35but the important thing is the yolk, which I think he has got right.
0:48:35 > 0:48:38I think this is...you know, it's an enjoyable combination.
0:48:38 > 0:48:40The good thing about the dish is the simplicity,
0:48:40 > 0:48:42but then everything has to be perfect -
0:48:42 > 0:48:43he hasn't, kind of, smashed it.
0:48:49 > 0:48:50The asparagus is cooked nicely,
0:48:50 > 0:48:53I like that it's lovely and soft and not too crunchy.
0:48:53 > 0:48:55Mushrooms with the herbs, lovely.
0:48:55 > 0:48:58And the egg yolk, just enough that it makes a sauce for the asparagus.
0:48:58 > 0:49:01Everything's seasoned really well. I'd eat the whole lot.
0:49:01 > 0:49:04It's not the most complex dish in the world, but it tastes good.
0:49:10 > 0:49:12Jimmy, you've got nine minutes,
0:49:12 > 0:49:14- are you all right with that? - I think so.
0:49:14 > 0:49:16I'm going to pop these fries in one more time.
0:49:18 > 0:49:20Jimmy's main course is lamb chops
0:49:20 > 0:49:23with truffle and Parmesan fries and ratatouille.
0:49:23 > 0:49:25The danger, obviously, is overcooking the lamb.
0:49:25 > 0:49:28Are you happy with the way they're cooked, Jimmy?
0:49:28 > 0:49:29I'm really happy with it.
0:49:29 > 0:49:32You want them nice and pink in the middle
0:49:32 > 0:49:35and a little bit of char on the outside.
0:49:35 > 0:49:37- You have five minutes, Jimmy.- OK.
0:49:45 > 0:49:46Now...
0:49:46 > 0:49:49We take three of these guys,
0:49:49 > 0:49:52one, two... Come on, boys.
0:49:58 > 0:50:01Where's my squeezy-bottle guy? Oh, yeah.
0:50:03 > 0:50:06- Yeah!- Right, what else have you got to do, chips in bowls?
0:50:06 > 0:50:08- Yep.- Quick, quick, quick.
0:50:09 > 0:50:12Wheeey! Go on, Jimmy, smother that stuff.
0:50:15 > 0:50:17- Come on!- Come on, baby.
0:50:19 > 0:50:20Come on, come on.
0:50:22 > 0:50:25- Jimmy, come on. - You're not eating the chips, Jim?
0:50:25 > 0:50:28- I am.- Surely!- I want to make sure. You told me to taste everything.
0:50:34 > 0:50:35- OK.- Right.
0:50:35 > 0:50:37- Come on, let's go.- All right.
0:50:37 > 0:50:38What do you know?
0:50:48 > 0:50:51The main is a rack of lamb on a bed of ratatouille
0:50:51 > 0:50:53with a little mint pesto.
0:50:53 > 0:50:58The chips are three times fried with a bit of cheese and truffles.
0:50:59 > 0:51:01So, I hope you like it.
0:51:02 > 0:51:05It looks quite appetising, and I can't wait to start in on the lamb.
0:51:12 > 0:51:14The chips are excellent.
0:51:14 > 0:51:17The lamb is well cooked, not too rare, not too well done,
0:51:17 > 0:51:18just about right.
0:51:18 > 0:51:21The ratatouille is good, the flavours are good.
0:51:21 > 0:51:24And I like the fact, you know, to... Jimmy, the American,
0:51:24 > 0:51:26has come and given us good British food, you know.
0:51:26 > 0:51:28Well, apart from the Parmesan.
0:51:28 > 0:51:32I think Jimmy should be proud of himself for that plate of food.
0:51:32 > 0:51:36I think it's one of the best things that's been brought out today.
0:51:36 > 0:51:38There's a lot to feel happy about on that plate.
0:51:43 > 0:51:46The lamb is cooked perfectly, all the fat has been seared away.
0:51:46 > 0:51:48The mint pesto is full of flavour.
0:51:48 > 0:51:52His chips are cooked well, they're seasoned really well.
0:51:52 > 0:51:53And that's good quality.
0:52:02 > 0:52:04That was a bit intense.
0:52:04 > 0:52:07You know, there's a lot of things that I would have done differently
0:52:07 > 0:52:09but I kind of just freaked out a little bit.
0:52:09 > 0:52:10I never usually freak out.
0:52:10 > 0:52:13Anyway, it's done and dusted.
0:52:13 > 0:52:15What are you going to do, right?
0:52:19 > 0:52:22I think today we've had some really good food.
0:52:22 > 0:52:24We've heard what the critics have now said.
0:52:24 > 0:52:28We need three, not four - one of these has got to go home.
0:52:28 > 0:52:32Alexis's fish dish was the critics' favourite dish of the whole day.
0:52:32 > 0:52:36That cod was great, sherry butter sauce, very tasty.
0:52:36 > 0:52:40Wild mushrooms, potatoes, radishes, it was a great, great thing.
0:52:40 > 0:52:43Alexis gave us a Greek dessert that I'd never seen before.
0:52:43 > 0:52:44Nothing really wrong with it,
0:52:44 > 0:52:47it was almost like custard meets bread pudding.
0:52:49 > 0:52:51For me, Louise has had a good round today.
0:52:51 > 0:52:54Her laksa with a spiced sauce was great -
0:52:54 > 0:52:57with lobster on top, it made it posh.
0:52:57 > 0:52:58That's the whole idea of it.
0:52:58 > 0:53:00All she needed was a bit more broth on those noodles.
0:53:00 > 0:53:03A cheesecake is a simple thing, so it's got to be good -
0:53:03 > 0:53:05and hers was good, John, I mean, it was delicious.
0:53:08 > 0:53:12What we wanted from Sid was a real go at presentation.
0:53:12 > 0:53:14Gazpacho, I thought,
0:53:14 > 0:53:17with the crab on the toast looked really pretty but you pointed out,
0:53:17 > 0:53:20and we both agreed, there wasn't any cooking.
0:53:20 > 0:53:21The critics questioned why it was
0:53:21 > 0:53:24that Sid was throwing ingredient after ingredient
0:53:24 > 0:53:26at that halibut, and he's done it before.
0:53:26 > 0:53:29Sid keeps on putting stuff on the plate that is not necessary.
0:53:29 > 0:53:33For me, that halibut dish, it looked great, but it lacked seasoning.
0:53:34 > 0:53:37Jimmy gave us the simplest of dishes.
0:53:37 > 0:53:40Asparagus with a beautiful rich duck egg across the top
0:53:40 > 0:53:42and mushrooms cooked in butter.
0:53:42 > 0:53:43It was a nice thing.
0:53:43 > 0:53:46The critics, however, felt the asparagus was overcooked.
0:53:46 > 0:53:49Jimmy did cook a really good piece of lamb,
0:53:49 > 0:53:52and then he followed up with those glorious chips
0:53:52 > 0:53:53with cheese and truffle.
0:53:53 > 0:53:55John, that was the sort of thing,
0:53:55 > 0:53:58you have one, you're going to have a bagful, aren't you?
0:53:58 > 0:54:01I don't know if I've done enough. I've done my best, you know?
0:54:01 > 0:54:05It would be so cool to say that I was in the finals,
0:54:05 > 0:54:08I mean, I'd go home with a big head.
0:54:11 > 0:54:14I did as best as I could possibly could do today,
0:54:14 > 0:54:17and if that's good enough, that's fantastic.
0:54:17 > 0:54:21If it's not, I've had a fabulous time. But I don't want to go home.
0:54:22 > 0:54:25Well, yeah, I'd love to go through, I mean,
0:54:25 > 0:54:29it's been like four weeks of constant cooking and learning
0:54:29 > 0:54:32so, you know, I don't want to go home yet.
0:54:33 > 0:54:35I'd be gutted if I went home today.
0:54:35 > 0:54:37Absolutely gutted.
0:54:37 > 0:54:41Because missing out on having that opportunity to win it,
0:54:41 > 0:54:43that...is gutting.
0:54:46 > 0:54:48I don't want to say goodbye to one of them,
0:54:48 > 0:54:50but somebody has to go home.
0:54:50 > 0:54:53Really hard decision, they've worked so hard, all four of them,
0:54:53 > 0:54:56to get here and they delivered good food today, John.
0:55:16 > 0:55:19We need to find our final three.
0:55:19 > 0:55:22And with the help of the critics, we've made that decision.
0:55:27 > 0:55:29The contestant leaving us...
0:55:37 > 0:55:38..is Sid.
0:55:40 > 0:55:42It's been lovely to meet you.
0:55:42 > 0:55:45- Don't look so shocked. - Take care, mate.- Thank you.
0:55:47 > 0:55:49I don't feel like I've been hard done by,
0:55:49 > 0:55:51I feel proud that I've got this far.
0:55:51 > 0:55:53I've got to take my hat off to the other three,
0:55:53 > 0:55:57they're really good cooks, so, you know, I feel proud.
0:56:02 > 0:56:04Congratulations!
0:56:04 > 0:56:06Yes!
0:56:06 > 0:56:08- LOUISE:- Oh, you're kidding me!
0:56:08 > 0:56:10- ALEXIS:- Oh, my God!
0:56:12 > 0:56:15- LOUISE:- Come on! Run around!
0:56:16 > 0:56:18- JIMMY:- Oh, my... No, I can't even run.
0:56:20 > 0:56:23I cannot believe I'm in the final three.
0:56:23 > 0:56:25It's ridiculous.
0:56:25 > 0:56:28And I just genuinely feel sick with, "Oh, my goodness,
0:56:28 > 0:56:31"I've got to do something now more amazing
0:56:31 > 0:56:33"in a very short space of time."
0:56:36 > 0:56:38I cannot tell you how happy I am right now.
0:56:38 > 0:56:41Can I win it? I'm in the final, I've got a shot.
0:56:41 > 0:56:42I've got a one-in-three.
0:56:44 > 0:56:47I've had great success in my life and a lot of failures
0:56:47 > 0:56:50but this was something that wasn't on the radar.
0:56:51 > 0:56:54And those kind of...those kind of things that happen to you
0:56:54 > 0:56:56in your life are cool. Yeah.
0:57:00 > 0:57:04Tomorrow night it's the final of Celebrity MasterChef.
0:57:06 > 0:57:10The three finalists face two tough challenges.
0:57:10 > 0:57:12Cooking at Michelin-star level
0:57:12 > 0:57:15with one of the country's best chefs...
0:57:15 > 0:57:16Right, here we go.
0:57:16 > 0:57:20..before cooking their final three courses.
0:57:22 > 0:57:25At the end, one of them will be crowned
0:57:25 > 0:57:28Celebrity MasterChef Champion 2016.