0:00:02 > 0:00:05It's the Celebrity MasterChef semifinals.
0:00:07 > 0:00:10And the best nine cooks are left.
0:00:10 > 0:00:12It's brilliant to be a semifinalist.
0:00:12 > 0:00:15and it certainly confirms my belief in the miraculous.
0:00:15 > 0:00:17I'm loving it, cos I'm pushing myself
0:00:17 > 0:00:19like I've never pushed myself before.
0:00:20 > 0:00:26Over the next two nights, they will face their toughest challenges yet.
0:00:26 > 0:00:28Right turn!
0:00:28 > 0:00:30- Something's burning. - SNIFFING
0:00:30 > 0:00:32- Disaster stations!- Oh, buddy!
0:00:34 > 0:00:36I'm getting fatter through this competition,
0:00:36 > 0:00:39because I just want to eat and try everything.
0:00:39 > 0:00:40At this moment in time...
0:00:40 > 0:00:43- HE LAUGHS:- ..I don't know whether I'm coming or going.
0:00:44 > 0:00:47They've worked hard to get here. We want more.
0:00:47 > 0:00:50We are going to bend them, shape 'em.
0:00:50 > 0:00:52Now we want 'em to deliver.
0:00:52 > 0:00:54'The key to all this is to turn'
0:00:54 > 0:00:57stress and worry into excitement and positivity.
0:00:57 > 0:01:00I'm definitely focused. This is my game face.
0:01:00 > 0:01:01HE GROWLS
0:01:01 > 0:01:03Tonight, the gloves are off.
0:01:04 > 0:01:07Three celebrities will be going home.
0:01:19 > 0:01:24It's 8am and the semifinalists are in the Yorkshire Moors.
0:01:26 > 0:01:28I have no idea where we're going.
0:01:28 > 0:01:32We're all thinking, "Are we going to pluck the chicken? Milk a cow?"
0:01:32 > 0:01:34All we know is we've got to wear wellies.
0:01:34 > 0:01:36Now I know what "wellies" are!
0:01:39 > 0:01:42Ahead of them lies the village of Howarth,
0:01:42 > 0:01:47famed for its cobbled streets and old world charm.
0:01:47 > 0:01:50200 years ago, this was also home
0:01:50 > 0:01:53to the greatest literary family in the English language.
0:01:56 > 0:01:57The Brontes.
0:02:12 > 0:02:16Welcome to the Celebrity MasterChef semifinals.
0:02:16 > 0:02:21Behind us here is the Bronte Parsonage, where Charlotte Bronte
0:02:21 > 0:02:25wrote Jane Eyre and Emily wrote Wuthering Heights.
0:02:25 > 0:02:28That is a big slice of history.
0:02:28 > 0:02:30You could cut your own little slice
0:02:30 > 0:02:32of MasterChef history here today.
0:02:32 > 0:02:37This year marks the 200th anniversary
0:02:37 > 0:02:41of the birth of the eldest Bronte sister - Charlotte.
0:02:41 > 0:02:46You are preparing lunch for 70 people - Bronte enthusiasts
0:02:46 > 0:02:50and members of the illustrious Bronte Society.
0:02:50 > 0:02:55Two teams. The first is Cherry, Richard, Audley, Sid and Tommy.
0:02:55 > 0:02:59And the other team - Neil, Louise, Jimmy and Alexis.
0:02:59 > 0:03:02And you, team of five, you've got an extra pair of hands,
0:03:02 > 0:03:05so you've gotta make sure it's extra special.
0:03:05 > 0:03:09Right, you guys, we've got a lot to do and lunch is at one o'clock.
0:03:09 > 0:03:10I suggest you get a move on.
0:03:13 > 0:03:16'Very excited to be in Haworth. I'm a big fan of the Brontes.'
0:03:16 > 0:03:20Also very excited to see what sort of people live the world of Bronte.
0:03:20 > 0:03:22If there's going to be ladies with poke bonnets
0:03:22 > 0:03:25and gents with britches - all for the better.
0:03:25 > 0:03:29The Bronte sisters - I mean, that's massive, isn't it?
0:03:29 > 0:03:32I'm excited to be cooking for 70-odd people,
0:03:32 > 0:03:35although they're probably not odd, but 70 people!
0:03:37 > 0:03:40It's great to be here, but I'm not going to be able to take it in,
0:03:40 > 0:03:41because I know, in a few minutes,
0:03:41 > 0:03:43all I'm going to be thinking about is cooking,
0:03:43 > 0:03:46and the panic that is customary for me in MasterChef.
0:03:46 > 0:03:49MasterChef, panic - that's just me.
0:03:53 > 0:03:55- JIMMY:- Wow! That's awesome!
0:03:55 > 0:04:00The teams will each be working from tents in the Parsonage Meadow.
0:04:03 > 0:04:05- Is this us?- This is us?
0:04:05 > 0:04:09They will have three hours to prepare their Bronte feast
0:04:09 > 0:04:13for 70 guests, which must include a meat,
0:04:13 > 0:04:17fish and vegetarian dish, as well as a pudding.
0:04:18 > 0:04:19What I want them to do is
0:04:19 > 0:04:23draw inspiration from this extraordinary landscape.
0:04:23 > 0:04:25These beautiful hills, the lovely valleys,
0:04:25 > 0:04:29the greenness of the fields, the stone walls!
0:04:29 > 0:04:32This landscape inspired literary classics.
0:04:32 > 0:04:34What we've got to hope right now is, somehow,
0:04:34 > 0:04:37they get inspired to cook a damn good lunch.
0:04:37 > 0:04:40- Er, you do need a team leader. Has anybody decided...?- Yeah.
0:04:40 > 0:04:43- Sid's your team leader! - CHEERING
0:04:44 > 0:04:49The Red Team's ingredients include saddle of lamb, hake,
0:04:49 > 0:04:54Wensleydale cheese, parsnips, sprouts, pears and rhubarb.
0:04:54 > 0:04:57- We have wonderful forced rhubarb... - Yes.- .. which is a local ingredient,
0:04:57 > 0:04:59with some pears and maybe some ginger.
0:04:59 > 0:05:01- I'll make some custard.- Lovely!
0:05:03 > 0:05:05I think the biggest challenge is the fish. I think that's
0:05:05 > 0:05:09- a really, really difficult thing to sort out.- Yes.- Fish curry?
0:05:09 > 0:05:11JOHN HUMS TO HIMSELF, OTHERS JOIN IN
0:05:15 > 0:05:20I think we'll be all right. I shall do the skivvying and, er, you know,
0:05:20 > 0:05:23let's see how it all works out. It should be interesting.
0:05:23 > 0:05:26- SID:- 'Providing we can all keep to our jobs and respect and listen'
0:05:26 > 0:05:30to each other, we should be all right. I'm feeling very confident.
0:05:32 > 0:05:34What do we want to do, guys?
0:05:34 > 0:05:40The Blue Team's ingredients include quail, salmon, celeriac,
0:05:40 > 0:05:44beetroot, spelt, plums and figs.
0:05:44 > 0:05:46- ALEXIS:- They are poussin? - We think they're poussin.
0:05:46 > 0:05:49- What's poussin?- They could be pigeon.- Quail I was thinking.
0:05:49 > 0:05:51- They could be quail. - They could be pigeon.- Yeah.
0:05:51 > 0:05:53You could do individual roasted quails,
0:05:53 > 0:05:56or you could do a massive, like, coq au vin with them.
0:05:56 > 0:05:58Figs go really well with quail.
0:05:58 > 0:06:02I want you to look at the ingredients and look out there.
0:06:02 > 0:06:03It's freezing cold!
0:06:03 > 0:06:06- It's gotta be warming and hearty... - LOUISE:- Mmm!- ..and delicious!
0:06:06 > 0:06:09- Yorkshire pud?- So fish pie, maybe? - Aren't we better there?!
0:06:11 > 0:06:15You've got lunch in about two and three-quarter hours.
0:06:16 > 0:06:21Work is under way and, in the Red Tent, team leader Sid has started
0:06:21 > 0:06:26sawing the saddle of lamb to make Barnsley chops for his roast dinner.
0:06:26 > 0:06:27I hate a bit of butchery.
0:06:27 > 0:06:30My hands are freezing, I can't feel my fingers!
0:06:30 > 0:06:31- SHE LAUGHS:- He's got a saw!
0:06:36 > 0:06:38- You're going to do roast potatoes and roast vegetables?- Yeah.
0:06:38 > 0:06:41- So big chunky roasty bits? - Chunky, yeah.
0:06:41 > 0:06:44- Fish main course? - Still undecided about the fish.
0:06:44 > 0:06:46What happened to the idea of the fish curry?
0:06:46 > 0:06:48I like the idea of a fish curry, but I can't... If this is
0:06:48 > 0:06:51all the spices we've got, I won't be able to make a curry out of that.
0:06:51 > 0:06:54Sid, the oven is big enough to put the fish in whole.
0:06:54 > 0:06:56I know, but what are we going to do with the fish?
0:06:56 > 0:06:58That's what I'm saying - what will we accompany it with?
0:06:58 > 0:07:02- Chips! Chips, fish and chips! - Just don't worry about the fish.
0:07:02 > 0:07:05Let's just crack on and prepare everything else.
0:07:05 > 0:07:07Right, OK, I'll leave that for now, then.
0:07:09 > 0:07:11With the fish course on the back burner,
0:07:11 > 0:07:15Audley and Tommy press on with the accompaniments to Sid's roast lamb.
0:07:17 > 0:07:21Peeling potatoes always takes time. It's a job you give to the newbie.
0:07:21 > 0:07:23But I'm going to get these out of the way and then jump
0:07:23 > 0:07:26straight into the fish, then jump straight into the custard.
0:07:28 > 0:07:31- So you're doing parsnips and carrots, are you, Tommy?- Yeah.
0:07:31 > 0:07:32What else do you want, Sid?
0:07:32 > 0:07:35- SID:- No, that's fine. - OK. All right.
0:07:35 > 0:07:38Yorkshire people like to eat fish and chips and mushy peas.
0:07:38 > 0:07:41Curries - well, that's a Bradford area, really -
0:07:41 > 0:07:45land of the curries. They love good wholesome food.
0:07:45 > 0:07:48And that's what we're doing for 'em today.
0:07:49 > 0:07:53For the vegetarian, the Red Team have decided on a quiche,
0:07:53 > 0:07:57which is not a bad idea at all. Cherry's doing it
0:07:57 > 0:08:00and she's just about to make the pastry for the quiche.
0:08:01 > 0:08:05I'm feeling the cold a lot, but for pastry, you need cold hands,
0:08:05 > 0:08:09which is great, so I'm going to use it to my advantage.
0:08:13 > 0:08:15Richard's taken over the dessert.
0:08:15 > 0:08:19He needs to peel and poach 35 portions of pear,
0:08:19 > 0:08:22which he's going to serve with rhubarb and custard.
0:08:22 > 0:08:25The dessert in my last mass catering thing was an offence
0:08:25 > 0:08:29against cookery, an offence against all that's decent and human.
0:08:29 > 0:08:31So I'm conscious I'm really behind on pudding,
0:08:31 > 0:08:33so this is going to be my best effort at that.
0:08:35 > 0:08:39You need to sort out a fish dish, guys.
0:08:39 > 0:08:41Sid?
0:08:41 > 0:08:43Sid! You need to sort out a fish dish!
0:08:45 > 0:08:46We'll decide in a minute.
0:08:46 > 0:08:50But they don't even need to go in yet. We've got two hours!
0:08:54 > 0:08:58The Blue Team has appointed ex-England rugby captain Neil
0:08:58 > 0:09:02as team leader, who is tasked with butchering 20 quail to be
0:09:02 > 0:09:06- served with a celeriac mash. - The rest of the team
0:09:06 > 0:09:08looked at me and said, "You're team leader!"
0:09:08 > 0:09:10so I'm quite happy to do it.
0:09:12 > 0:09:16- Ah!- Louise is in charge of the vegetarian main
0:09:16 > 0:09:19and has opted for a beetroot risotto,
0:09:19 > 0:09:23but with no rice in the larder, she's decided to make it with spelt.
0:09:23 > 0:09:27I'm not massively accustomed to cooking veggie dishes, um,
0:09:27 > 0:09:30but I have... I have done risottos before.
0:09:30 > 0:09:34Not with spelt. There's a few "nots", aren't there, going on here.
0:09:34 > 0:09:36I'm making vegetable stock.
0:09:36 > 0:09:39I've never made one of those before either. Am I worrying you, Neil?
0:09:39 > 0:09:41It's all going to be scrumptious!
0:09:43 > 0:09:46This is a photo I've always wanted to pose for.
0:09:46 > 0:09:51Alexis is making a fish pie using fillets cut from the whole salmon.
0:09:51 > 0:09:53A little bit stressful,
0:09:53 > 0:09:55but I'm quite pleased with how this fillet's come out.
0:09:57 > 0:09:59Nice fillet there, Alexis!
0:09:59 > 0:10:02Ladies and gentlemen, Alexis has just filleted a salmon!
0:10:02 > 0:10:03CHEERING
0:10:05 > 0:10:09At the back of the tent, Jamie is tackling the first of four
0:10:09 > 0:10:13pastry cases for a dessert of plum and raspberry tarts.
0:10:13 > 0:10:16How do I know the quantity for this thing?
0:10:19 > 0:10:22- Whose recipe are you following? - My own in my brain.
0:10:22 > 0:10:25I'm hopeful that everybody will give me a bit of input,
0:10:25 > 0:10:27because, again, I'm kind of flying blind here.
0:10:31 > 0:10:35The one who looks the most nervous right now is Jimmy Osmond.
0:10:36 > 0:10:39Guess who's never made shortcrust pastry before?
0:10:39 > 0:10:41Jimmy looks really nervous.
0:10:41 > 0:10:44I think it's overworked, to be quite honest with you.
0:10:46 > 0:10:49I think I've overdone it.
0:10:49 > 0:10:51I'm half tempted to do another one.
0:10:55 > 0:10:58Throughout the village, the Bronte Society is gathering
0:10:58 > 0:11:02for the start of the bicentennial celebrations.
0:11:05 > 0:11:08"My love for Linton is like the foliage in the woods.
0:11:08 > 0:11:13"Time will change it, I'm well aware, as winter changes the trees."
0:11:15 > 0:11:19The Brontes came to Howarth Parsonage in 1820,
0:11:19 > 0:11:23and it remained their home for all of their lives.
0:11:23 > 0:11:26So the rooms are pretty much set out as they would have been
0:11:26 > 0:11:29when the family lived here. The dining room is probably
0:11:29 > 0:11:32the most important of all the rooms in the house.
0:11:32 > 0:11:35It also served as a family sitting room
0:11:35 > 0:11:38and it is here that the sisters did a lot of their writing.
0:11:40 > 0:11:45To find three writers of genius in one family is unique in
0:11:45 > 0:11:49literary history, and the sisters are ranked today as some of
0:11:49 > 0:11:51the greatest novelists in the world.
0:11:55 > 0:11:58- JOHN:- Have we decided what's going on with the fish?
0:11:58 > 0:12:00An hour of cooking time has gone
0:12:00 > 0:12:04and Sid is still sawing away at the lamb.
0:12:04 > 0:12:07I feel like I've had a workout. This is very time-consuming.
0:12:07 > 0:12:10I'm not even thinking about the fish course at the minute.
0:12:10 > 0:12:12I'm just trying to get this done.
0:12:12 > 0:12:15There doesn't seem to be a lot of direction going on in the Red Tent.
0:12:15 > 0:12:17There really, really doesn't!
0:12:17 > 0:12:20There's a little confusion in the Red Team about the fish dish.
0:12:20 > 0:12:23I don't know what it is yet! You don't know what it is yet!
0:12:23 > 0:12:27In fact, I don't even think anybody in the Red Tent knows what the fish dish is yet!
0:12:31 > 0:12:34Cherry is on track with the vegetarian quiche.
0:12:38 > 0:12:41My pastry is resting in the fridge
0:12:41 > 0:12:44and, in 15 minutes' time, I will blind bake it.
0:12:44 > 0:12:48I'm hoping they can just go into the oven in the last 20 minutes.
0:12:51 > 0:12:54- How are you doing, Richard? - It's doing all right.
0:12:54 > 0:12:56I'm just trying to find some power supplies.
0:12:56 > 0:13:00I'm just creaming some sugar and some butter to make some sponge.
0:13:00 > 0:13:03But I couldn't find a plughole anywhere but here.
0:13:07 > 0:13:10I'm sort of doing a bit of everything, if you like.
0:13:10 > 0:13:13I've done the carrots, I've done the parsnips.
0:13:13 > 0:13:16Er, I'm now making custard, so I'm sort of
0:13:16 > 0:13:19jack of all trades, master of none.
0:13:19 > 0:13:21HE LAUGHS
0:13:21 > 0:13:23Oh, no, come here!
0:13:26 > 0:13:29With the clock ticking, Audley's decided to make
0:13:29 > 0:13:33a start on the fish, cutting the hake up into steaks.
0:13:35 > 0:13:39- How come you've taken charge of this, big fella?- We're just, um,
0:13:39 > 0:13:41under the cosh, so it's just about all the moving parts,
0:13:41 > 0:13:45so I said, "Let me just take the fish, so that we just get it done."
0:13:45 > 0:13:47Let me ask you - it's round six right now, where are we?
0:13:47 > 0:13:51Six rounds to go. It's been a tough battle, but we're still in there,
0:13:51 > 0:13:54still in there fighting, keep your head, son!
0:13:54 > 0:13:56- Keep your head! - GREGG LAUGHS
0:14:01 > 0:14:04Finally, Sid's portioned all his Barnsley chops.
0:14:04 > 0:14:07- Are you happier cooking the meat than you were chopping it up?- Yeah.
0:14:07 > 0:14:09- LAUGHTER - I've gotta be, yeah!
0:14:09 > 0:14:11Yeah, I'm not... I'm not a good chopper!
0:14:12 > 0:14:17But with limited oven space, he's opting to individually pan fry them.
0:14:19 > 0:14:22At least they can't moan about the portion size.
0:14:22 > 0:14:24- OIL SIZZLES - Can they?
0:14:24 > 0:14:27- Sid?- Yeah? - Is there any space on there?
0:14:27 > 0:14:29- Will be in a sec.- All right, bud. How long do you need?
0:14:29 > 0:14:32- Give me a few minutes. You want to get the fish going?- Yeah.
0:14:32 > 0:14:34I'm not there yet, but I'm soon going to be.
0:14:34 > 0:14:36The fish is going to be cooked really quick,
0:14:36 > 0:14:38so I wouldn't worry about that. Going to pan fry it or bake it?
0:14:38 > 0:14:42- Er, pan-fry it.- Right, that won't take long at all.
0:14:42 > 0:14:45Well, give me the signal, give me the signal. I'll get it ready and give me the signal.
0:14:45 > 0:14:49- We don't need to cook that until 15-20 minutes before.- Yeah, yeah. OK.
0:14:51 > 0:14:54The Red Team has no set plan for their hake.
0:14:54 > 0:14:58But the Blue Team's salmon is poached and ready to go into
0:14:58 > 0:14:59the fish pie.
0:14:59 > 0:15:02This is going to be flaked and put in the tray
0:15:02 > 0:15:04and then covered with mash.
0:15:12 > 0:15:15- How long have the eggs been on? - They've been on for about seven minutes.
0:15:15 > 0:15:18- Do you want them black in the middle?- No.- Then get them off.
0:15:18 > 0:15:19Behind you.
0:15:20 > 0:15:23- Your fish by, how's it going? - It's going all right.
0:15:23 > 0:15:25It's a fish pie on an industrial scale, a bit tricky.
0:15:25 > 0:15:28- But I think we're fine, we're good. We're OK.- And the sense of occasion?
0:15:28 > 0:15:29The sense of occasion's great!
0:15:29 > 0:15:31I remember, this takes me back to my A-levels.
0:15:31 > 0:15:34I did Wuthering Heights. So now, being here, I can see it.
0:15:34 > 0:15:36You know, it brings it all back.
0:15:36 > 0:15:38Brings the book back.
0:15:38 > 0:15:41You can see the harshness, the greyness, the Heathcliff character.
0:15:41 > 0:15:44I can imagine them all walking around here.
0:15:45 > 0:15:47So it's great, it's great to be here.
0:15:47 > 0:15:50"Another step stamped on the flooring above and something
0:15:50 > 0:15:53"fell and there was silence."
0:15:53 > 0:15:56- CRASHING SOUND - U-oh...- Are you OK?- Sorry.
0:15:58 > 0:16:00"A servant has had the nightmare, that is all.
0:16:00 > 0:16:03"She's an excitable, nervous person.
0:16:03 > 0:16:05"She construed her dream into an apparition,
0:16:05 > 0:16:07"or something of that sort."
0:16:10 > 0:16:13Just finishing off and then they're going in the oven and hopefully,
0:16:13 > 0:16:14we've got time to cook them
0:16:14 > 0:16:17before we need to serve them at one o'clock.
0:16:18 > 0:16:20We started off pretty relaxed
0:16:20 > 0:16:22and it's hitting home that the pressure's on.
0:16:22 > 0:16:24So we've just got to keep it together.
0:16:24 > 0:16:26Because if you start worrying and panicking,
0:16:26 > 0:16:29you won't get anything done, so we're just cracking on.
0:16:32 > 0:16:35While Louise's spelt risotto bubbles away,
0:16:35 > 0:16:39she lends Neil a hand making the celeriac mash.
0:16:43 > 0:16:45That is actually quite tasty.
0:16:48 > 0:16:52- Who's your weakest team member, Neil?- We haven't got a weak member.
0:16:52 > 0:16:55- Who would you have on the subs bench?- The game's changing.
0:16:55 > 0:16:57Sometimes you have your match winner on the bench, so...
0:16:57 > 0:16:59THEY LAUGH
0:17:00 > 0:17:02The Blue Team's in a good place.
0:17:02 > 0:17:05The quails are in the oven, bacon across the top.
0:17:05 > 0:17:08The sauce for the fish pies are made.
0:17:08 > 0:17:10The spelt's being cooked for the beetroot risotto.
0:17:10 > 0:17:12The beetroot's almost there.
0:17:14 > 0:17:17Dessert's my biggest concern right now.
0:17:19 > 0:17:22It's a bit rough. Very rustic.
0:17:22 > 0:17:24Hey, we're out in the rough here, it's all right.
0:17:24 > 0:17:27Sometimes, don't you love it when pastries have a bit of
0:17:27 > 0:17:28a rough...
0:17:28 > 0:17:30Roughness, you know?
0:17:36 > 0:17:40Pressed for time, Jimmy gets his tart cases on to blind bake.
0:17:42 > 0:17:45What is the temperature? I don't understand Celsius.
0:17:53 > 0:17:55Something's burning?
0:17:55 > 0:17:57- Something...- Is it the paper?
0:17:57 > 0:17:59You all right? What's going on, guys?
0:18:00 > 0:18:03- Is there a fire? - It's a bit of a disaster.
0:18:03 > 0:18:05Ooh, what happened?
0:18:05 > 0:18:07- Er, I think we need to get it out. - Yeah.
0:18:07 > 0:18:10Here, I'll make some space.
0:18:10 > 0:18:12- Oops.- There we go.
0:18:12 > 0:18:16Jimmy's got a bit of a problem, because he's blind baking his tarts, he put too much paper in his
0:18:16 > 0:18:20tart tins and the paper caught fire, so now we've got scorched tart tins.
0:18:22 > 0:18:25- Trouble, trouble, trouble. Sorry, gang.- Well spotted.
0:18:26 > 0:18:30Who would have thought that cooking paper would start on fire?
0:18:30 > 0:18:33- But anyway.- You got it under control?- Under control now.
0:18:34 > 0:18:35TRAIN WHISTLES
0:18:38 > 0:18:42In one hour's time, the Bronte revellers will continue their
0:18:42 > 0:18:46celebrations in one of the most treasured spaces of all.
0:18:46 > 0:18:48The old schoolroom.
0:18:49 > 0:18:53It was here that the Bronte children taught Sunday school.
0:18:53 > 0:18:55And it also played host to
0:18:55 > 0:18:59Charlotte's wedding reception in 1854.
0:18:59 > 0:19:03Today, the scene is set for the sumptuous feast.
0:19:03 > 0:19:09Expectations are very high. We're all very excited at the parsonage.
0:19:09 > 0:19:12And I think we're hoping that the contestants are going to come up
0:19:12 > 0:19:16with something which is kind of befitting the huge legacy of
0:19:16 > 0:19:18the Bronte family.
0:19:21 > 0:19:25- Guys, you got an hour. We've got an hour until lunch.- Woo-hoo!
0:19:26 > 0:19:29- We're looking a bit behind, by the looks of it.- No, we're not, Chef!
0:19:29 > 0:19:33- Audrey. Audrey?- Audley, Audley! - Audley, sorry. "Audrey".- What's up?
0:19:33 > 0:19:37- I'm ready for the fish. - No, give me a hand here one sec.
0:19:37 > 0:19:39These potatoes need to get in.
0:19:44 > 0:19:47What's bothering me right now in the red tent, is the amount of stuff
0:19:47 > 0:19:51that's going in the oven and the amount of oven space they've got.
0:19:51 > 0:19:53What's happening with this cauliflower?
0:19:53 > 0:19:56- It's going in the oven in a minute. - With what, though?- Cheese.- For what?
0:19:56 > 0:19:58For the lamb.
0:19:59 > 0:20:01- We've got to get the fish on.- Yeah.
0:20:01 > 0:20:02Yeah, we need to get the fish on.
0:20:02 > 0:20:05You don't want to... Have it sitting around.
0:20:05 > 0:20:08No, it's going to go in the oven as well, so...
0:20:08 > 0:20:09We want to get that on, don't we?
0:20:09 > 0:20:12Once I've got this cauliflower, then I will do the fish.
0:20:15 > 0:20:16OK.
0:20:18 > 0:20:20- What's in the salmon? Don't tell me, cauliflower cheese?- Yes.
0:20:20 > 0:20:23- What's in this one? - Potatoes...- Roast potatoes?
0:20:23 > 0:20:25- The quiche is on the bottom? - Yeah.
0:20:25 > 0:20:28So the quiche ain't going to be cooked unless you sacrifice
0:20:28 > 0:20:30your cauliflower cheese and put it in with the potatoes.
0:20:30 > 0:20:34Swap the cauliflower cheese with the quiches, please, and put the quiches in the top shelf there.
0:20:34 > 0:20:39I just want them in that top oven, but they're delicate. So... OK.
0:20:39 > 0:20:42- Can I stick this in here?- OK. They're in.
0:20:44 > 0:20:48With just 45 minutes until service,
0:20:48 > 0:20:51it's the moment of truth for Jimmy's tart cases.
0:20:59 > 0:21:03- A little soft in the middle.- What do you think?- What do you think?
0:21:03 > 0:21:05I think that they've not turned out brilliantly.
0:21:05 > 0:21:08- Would that be a fair assessment? - Yeah.
0:21:08 > 0:21:10- It would be more than a fair assessment.- OK.
0:21:10 > 0:21:14- What are we going to do?- You know, I don't know at this stage.
0:21:14 > 0:21:18- Wow. The tarts casing is going to be a construction job, aren't they? - Yeah.
0:21:18 > 0:21:20- Yeah?- I'm thinking we should make a virtue of it.
0:21:20 > 0:21:22Just crumble them up into one of these,
0:21:22 > 0:21:26put a nice cream on the top, then fruit on the top of that.
0:21:26 > 0:21:29You guys have got to work a plan together, so I don't see why not.
0:21:29 > 0:21:31Oh, my gosh.
0:21:31 > 0:21:33I still think we can salvage it.
0:21:34 > 0:21:37Sometimes tragedy plus time equals humour and we're all going to
0:21:37 > 0:21:39laugh about this some day.
0:21:42 > 0:21:45The Red Team is also having a pastry crisis.
0:21:46 > 0:21:48- It's not...- Crispy?- Yeah.
0:21:48 > 0:21:51- It's not cooked yet. - Shall I put it back in?
0:21:51 > 0:21:52Yeah. Have you got oven space?
0:21:52 > 0:21:55- Sid, is my quiche oven space still available?- Yes.- Thank you.
0:21:55 > 0:21:58- You are up against it. - Do I even have time to rebake it?
0:21:58 > 0:22:01Well, I wonder what's going to happen if you don't.
0:22:01 > 0:22:03Come on, come on. You've got to work quickly.
0:22:03 > 0:22:06- Audley, can you open an oven for me, sweetheart?- OK.
0:22:06 > 0:22:08- And again...- Thank you.
0:22:09 > 0:22:11Brilliant.
0:22:11 > 0:22:13Thank you so much.
0:22:13 > 0:22:16You are going to have to serve in 30 minutes and it's got to be
0:22:16 > 0:22:18down there in the school.
0:22:18 > 0:22:21Sid's finally decided to fry off the hake.
0:22:23 > 0:22:25- They don't look too clever, do they? - They look all right.
0:22:25 > 0:22:27- We've done ten extra. - They look all right.
0:22:31 > 0:22:33- Who put that... What's that?- Ah.
0:22:33 > 0:22:38Richard, that's the cake! Cake's been there too long, too high.
0:22:38 > 0:22:40The communication's the key, lads!
0:22:41 > 0:22:45- How many trays did you make of sponge?- One tray of sponge.
0:22:45 > 0:22:47So am I going to have time to make another one?
0:22:47 > 0:22:49How long did it take you to make?
0:22:49 > 0:22:54- Um, longer than I'm going to have time to get this... to serve this. - Right.
0:22:54 > 0:22:56- We don't worry about the sponge. - We don't worry about the sponge.
0:22:56 > 0:22:59- The show must go on.- It must indeed. - The show must go on. - Thank you very much.
0:23:02 > 0:23:07This is what we in the church call a "Damnable Inferno Sponge" and
0:23:07 > 0:23:10it's not going to work, I'm afraid.
0:23:10 > 0:23:12- You got about ten minutes! - Yes, Chef!
0:23:12 > 0:23:14Guys, you need to think about
0:23:14 > 0:23:16your boxes and getting your logistical stuff organised.
0:23:16 > 0:23:18Let's get our fish pies in a hotbox.
0:23:20 > 0:23:22This is hot!
0:23:27 > 0:23:29I'm expecting brilliant flavours,
0:23:29 > 0:23:33incredible local produce and my taste buds to sing.
0:23:33 > 0:23:36- Right, are they getting a little brown, the quiches?- Go.
0:23:36 > 0:23:39- No, no, no...- Really?- Yeah, they're burning.- Take them out.
0:23:43 > 0:23:44Oh, got it.
0:23:46 > 0:23:48Burnt sponge! Burnt quiche!
0:23:51 > 0:23:54Get the quails out and put them in a hotbox. OK, I can do that.
0:23:54 > 0:23:57- The Blue Team's almost ready. - Come on.
0:23:57 > 0:24:02And Jimmy's decided to disguise his failed pastry under fruit.
0:24:02 > 0:24:06I think you have pulled that out of the bag. Honestly!
0:24:06 > 0:24:08We're absolutely famished.
0:24:08 > 0:24:12We're all reet excited about the whole affair.
0:24:16 > 0:24:19- There you go.- "Roast lamb with Wuthering veg"! Look at this bit!
0:24:19 > 0:24:22- He's on it!- "Hake a la Rochester"! - OK, that's done.
0:24:25 > 0:24:28It's now one minute before we need to leave here.
0:24:33 > 0:24:37- OK, let's get the main courses down there, please.- Right.- Go!
0:24:37 > 0:24:40- Come back for your dessert later on. - Are you ready, Jimmy?- I'm ready.
0:24:40 > 0:24:42Are you ready in there, Red Team?
0:24:47 > 0:24:49- You are...- Lucky!- ..a godsend!
0:24:49 > 0:24:52- Jimmy?- Yes, sir? - You were on fire, mate.
0:24:52 > 0:24:55- Yeah, literally! - THEY LAUGH
0:24:55 > 0:24:58Can I tell you the other team have gone? You need to move.
0:25:04 > 0:25:08- Keep it going!- Quite work out, this is.- It's more than a workout.
0:25:08 > 0:25:10- No pain, no gain. - It looks lovely, doesn't it?
0:25:18 > 0:25:21The Bronte sisters would be very proud of these menus.
0:25:21 > 0:25:25I'm looking forward to roast lamb with "Wuthering veg"!
0:25:25 > 0:25:28The bicentennial feast is finally ready.
0:25:29 > 0:25:34- Hello!- Oh, don't it look terrific! - Hello!
0:25:34 > 0:25:36There you go, darling.
0:25:36 > 0:25:40The Red Team's menu includes Sid's Barnsley chops,
0:25:40 > 0:25:44which are being served with roast potatoes, carrots,
0:25:44 > 0:25:49parsnips, Brussels sprouts, cauliflower cheese and lamb gravy.
0:25:50 > 0:25:52Anyone for fish?
0:25:52 > 0:25:57The troublesome hake has been served with mash and a parsley sauce.
0:25:57 > 0:25:59It's a great hake!
0:26:04 > 0:26:07And Cherry's leek and Wensleydale quiche is accompanied
0:26:07 > 0:26:10by a carrot, celery and raisin salad.
0:26:11 > 0:26:12Thanks.
0:26:16 > 0:26:17There you go.
0:26:26 > 0:26:31Huge chop. Would have fed two, but it was really lovely.
0:26:31 > 0:26:32Picked the right one.
0:26:32 > 0:26:36This is what they call in Yorkshire "a gurt big chop".
0:26:36 > 0:26:39I don't think I'm going to be able to finish it, to be honest,
0:26:39 > 0:26:41but I'll do my best, I'll do my best.
0:26:41 > 0:26:45- Look at that!- That's very good. - That's a Bronte-saurus!
0:26:45 > 0:26:46Look at the size of that!
0:26:46 > 0:26:48The lamb I like, because he's crisped the fat.
0:26:48 > 0:26:51He's got rosemary and salt across the top, the potatoes are
0:26:51 > 0:26:53cooked well, but I tell you what, it was a bit of a palaver.
0:26:53 > 0:26:56Everybody was working towards the roast dinner.
0:26:57 > 0:27:01The hake was excellent with the mashed potatoes
0:27:01 > 0:27:03and the sauce that was with it, it was perfect.
0:27:03 > 0:27:06I think the Brontes would be very happy with this.
0:27:06 > 0:27:09I'm not sure if they had chard in those days, I don't know,
0:27:09 > 0:27:12but we certainly know that they ate an awful lot of potatoes.
0:27:13 > 0:27:15I've got a creamy sauce,
0:27:15 > 0:27:18smooth mash and I've got a nicely fried fish steak.
0:27:18 > 0:27:20Nowt wrong with that.
0:27:20 > 0:27:23Without Audley, this dish would not have happened at all.
0:27:25 > 0:27:31Leek and Wensleydale was absolutely delicious. All of it was super.
0:27:31 > 0:27:34Technically, I think the pastry needs more cooking,
0:27:34 > 0:27:36but I do, however, like the flavours.
0:27:37 > 0:27:39It was really lovely.
0:27:39 > 0:27:41When you're vegetarian and you see the word quiche,
0:27:41 > 0:27:43your heart just wilts, but that was really something special.
0:27:43 > 0:27:45Absolutely over the moon that they enjoyed it.
0:27:45 > 0:27:48They came back for seconds! All of them!
0:27:49 > 0:27:54Across the schoolroom, the Blue Team is also drawing the crowds.
0:27:54 > 0:27:59Neil's quail is being served with an onion gravy, bacon,
0:27:59 > 0:28:00celeriac mash and cabbage.
0:28:00 > 0:28:02Can I have some quail, please?
0:28:02 > 0:28:05- Of course you can.- Thank you.
0:28:05 > 0:28:09- What would you like, madam? - Fish pie.- Fish pie?
0:28:09 > 0:28:14Also on offer are Alexis' salmon fish pie and Louise's
0:28:14 > 0:28:18beetroot spelt risotto, topped with blue cheese.
0:28:19 > 0:28:21Risotto? Oh, my gosh, I'm so delighted. Thank you very much.
0:28:21 > 0:28:25It's a spelt risotto, so it's quite a sort of hearty taste,
0:28:25 > 0:28:26I think I would say.
0:28:36 > 0:28:38Never had quail before. It's lovely.
0:28:38 > 0:28:41It was a really tasty and succulent,
0:28:41 > 0:28:44but it's just really hard to eat and get into with a knife and fork.
0:28:44 > 0:28:47I didn't want to pick it up with my fingers.
0:28:48 > 0:28:53Quail with onion gravy and bacon is wholesome and hearty and warming.
0:28:53 > 0:28:56Not something that a lot of people have eaten before,
0:28:56 > 0:28:58and I think he's done a good job of it.
0:28:59 > 0:29:01It was delicious.
0:29:01 > 0:29:03Perhaps a tiny bit more salt in the fish pie,
0:29:03 > 0:29:07a bit more seasoning, but, yes. But really, really nice.
0:29:07 > 0:29:09I think the Brontes would have loved to have eaten it,
0:29:09 > 0:29:12but I don't think they got such good food, unfortunately, poor things.
0:29:12 > 0:29:16It was lovely. Yeah. And the sauce was nice inside.
0:29:16 > 0:29:18And the potatoes were nice and soft. Fabulous.
0:29:20 > 0:29:24Very decent creamy, hot, steaming fish pie by Alexis.
0:29:24 > 0:29:25Good effort.
0:29:25 > 0:29:29I think he understood the task completely and got this out with no trouble at all.
0:29:29 > 0:29:30It went down rather well.
0:29:30 > 0:29:33I think it's a very good fish pie.
0:29:35 > 0:29:38This is great. I'd happily have this 3-4 nights a week?
0:29:38 > 0:29:40THEY LAUGH
0:29:40 > 0:29:43- I would. Very nice cooking. - Everything's nice and chewy.
0:29:45 > 0:29:48Spelt and beetroot with lots and lots of rosemary and thyme.
0:29:48 > 0:29:50- I think it's a good idea. - I'm a little uninspired by it.
0:29:50 > 0:29:52I think spelt needs more cooking.
0:29:52 > 0:29:54It's a little bit bouncy and chewy for me.
0:30:03 > 0:30:06We forgot about the cauliflower cheese.
0:30:06 > 0:30:08- I think there was probably enough on its own.- Yeah, there was.
0:30:08 > 0:30:10While everyone finishes their mains,
0:30:10 > 0:30:13Audley is racing to finish his custard.
0:30:13 > 0:30:15Hello, Audley.
0:30:15 > 0:30:17We've just been completely swamped
0:30:17 > 0:30:19by a rugby scrum of people in bonnets.
0:30:21 > 0:30:24- Audley, what are you doing in there? - Making custard.
0:30:24 > 0:30:27- What you doing out there? - I don't know, it's freezing.
0:30:27 > 0:30:31I'm going to go to try and recover my pudding.
0:30:31 > 0:30:33Having sized up the competition,
0:30:33 > 0:30:36Jimmy decides to embellish his tarts.
0:30:37 > 0:30:40- There's a snowstorm going on in the village of...- That's perfect.
0:30:40 > 0:30:41..the plum people.
0:30:43 > 0:30:45CHEERING AND APPLAUSE
0:30:45 > 0:30:47You're going to love this.
0:30:51 > 0:30:55OK. Desserts are ready!
0:30:55 > 0:30:57CHEERING
0:30:59 > 0:31:01Branwell Bronte pudding, people.
0:31:01 > 0:31:03Oh, yes, please.
0:31:03 > 0:31:07Richard burnt his sponge, so has just served poached pears,
0:31:07 > 0:31:11stewed rhubarb and raspberries with Audley's custard.
0:31:13 > 0:31:16- Oh, look at this!- Did you see how smooth that rolled on?
0:31:16 > 0:31:19- Ooh, lovely!- I hope it tastes as good as it looks.
0:31:19 > 0:31:20OK, enjoy it.
0:31:24 > 0:31:27And I went for the pear. And it was lovely.
0:31:27 > 0:31:30Especially the custard, it was beautiful.
0:31:30 > 0:31:32Roll up, roll up, we've still got custard!
0:31:32 > 0:31:34Yeah, custard would be lovely.
0:31:34 > 0:31:36I made this by hand, with love.
0:31:37 > 0:31:39Fantastic Branwell pudding,
0:31:39 > 0:31:42With the most beautiful custard made by Audley, with love.
0:31:42 > 0:31:44What more could you want, really?
0:31:45 > 0:31:47Yeah, they liked it, yeah!
0:31:48 > 0:31:52That pair with that lovely rhubarb across the top is really, really delicious.
0:31:52 > 0:31:54And the custard is wonderful.
0:31:54 > 0:31:58- We're a sponge short of a triumph there, Torode.- We are.- You bet.
0:31:58 > 0:32:02- You're supposed to say, "Can I have the phoenix tart!" - Can I have the phoenix tart, please?
0:32:02 > 0:32:03Yes, lovely! I hope you like it.
0:32:05 > 0:32:09Jimmy's salvaged plum-and-raspberry tarts have been topped
0:32:09 > 0:32:14with figs, chopped walnuts, blackberries and icing sugar.
0:32:16 > 0:32:19Looks gorgeous, thank you.
0:32:21 > 0:32:24Look, you're clearing your plate. That's a great sign!
0:32:27 > 0:32:28Jimmy Osmond made my pudding!
0:32:31 > 0:32:34The presentation is beautiful.
0:32:34 > 0:32:38- It was really nice, but the fig was just...- It was the first time we tried figs.
0:32:38 > 0:32:41- And it was just odd.- It had a weird texture.- It wasn't very nice.
0:32:41 > 0:32:45Without the fig, the tart would have been really nice.
0:32:45 > 0:32:46That's a beautiful-tasting thing.
0:32:46 > 0:32:49Pastry is sweetened and its light and it's got beautiful
0:32:49 > 0:32:51fruit across the top of it.
0:32:51 > 0:32:53He rescued it, and he did a really good job.
0:32:53 > 0:32:56It's tart and it's sweet and it is crumbly and it's buttery and
0:32:56 > 0:32:58it's very delicious indeed.
0:33:00 > 0:33:03Well done! Oh, my God! Well done.
0:33:03 > 0:33:04Yay!
0:33:07 > 0:33:09The start of our semifinals and I have to say,
0:33:09 > 0:33:12a day like this has made me really smile.
0:33:14 > 0:33:16Our nine have worked really hard.
0:33:17 > 0:33:19Varying degrees of success.
0:33:20 > 0:33:23There were a few mistakes made along the way.
0:33:25 > 0:33:27But in all, actually,
0:33:27 > 0:33:31they've fed those people in that hall and did us proud.
0:33:34 > 0:33:37Now, back to the MasterChef kitchen.
0:33:37 > 0:33:39Three of them will be leaving us.
0:33:41 > 0:33:43It's a bit like a novel, this.
0:33:44 > 0:33:46You just don't know how it's going to end.
0:34:19 > 0:34:22A warm welcome back to the MasterChef kitchen.
0:34:22 > 0:34:24I hope that you've recovered.
0:34:26 > 0:34:29In front of you is your favourite ingredient.
0:34:29 > 0:34:33The ingredient that you said to us that you love to cook with.
0:34:39 > 0:34:42Showcase it alongside anything else you like
0:34:42 > 0:34:45from this extraordinary larder behind us.
0:34:45 > 0:34:47At the end of this,
0:34:47 > 0:34:49three of you will be going home.
0:34:51 > 0:34:54Ladies and gentlemen, 90 minutes -
0:34:54 > 0:34:56let's cook.
0:35:01 > 0:35:04I want to do the best I can do,
0:35:04 > 0:35:07and I think I'm getting better each time.
0:35:11 > 0:35:14If this show is about teaching people how to cook and getting
0:35:14 > 0:35:18a passion for it, I think I'm a good horse to bet on.
0:35:20 > 0:35:23Jimmy, you're dressed like Jim Morrison.
0:35:23 > 0:35:24It keeps me awake...
0:35:24 > 0:35:25What are you wearing?
0:35:25 > 0:35:28..and I can spill loads of things on me and you'd never know, right?
0:35:28 > 0:35:29Jimmy, what's your favourite ingredient?
0:35:29 > 0:35:31Well, you know, I like halibut,
0:35:31 > 0:35:33but I didn't realise I was going to cut the whole thing.
0:35:33 > 0:35:36And I'm going to prepare it in a couple of different ways.
0:35:36 > 0:35:38At home, we kind of put it in a batter.
0:35:38 > 0:35:40So, I'm going to try and if that doesn't work,
0:35:40 > 0:35:41I'll have a baked one as well.
0:35:41 > 0:35:45You're not sure, right now, how your dish is going to end up?
0:35:45 > 0:35:48I have a plan, but I have a plan A and a plan B,
0:35:48 > 0:35:51and I'm doing to go forward with both and see what works.
0:36:03 > 0:36:05Richard, what is your favourite ingredient?
0:36:05 > 0:36:07My favourite ingredient is haggis.
0:36:07 > 0:36:10- You're not a Scotsman? - I've got some Scottish heritage,
0:36:10 > 0:36:12but I've spent a lot of my life in Scotland and a lot of my life
0:36:12 > 0:36:15has been mixed up with Scottish people and I love haggis.
0:36:15 > 0:36:17So, that's why I'm it cooking today.
0:36:17 > 0:36:20I was describing it to Jimmy Osmond and he thought it was like
0:36:20 > 0:36:24something you'd scrape off a road in Utah, but actually, it's delicious.
0:36:27 > 0:36:31Richard's idea, I think, is an extraordinary one.
0:36:31 > 0:36:35He's going to encase little bits of haggis, which he's making into a mousse,
0:36:35 > 0:36:38with straw potatoes around the outside and then deep fry them,
0:36:38 > 0:36:40like a lovely Chinese dumpling.
0:36:44 > 0:36:49I think, maybe, this'll work and I certainly hope I'll get some brownie points for originality -
0:36:49 > 0:36:52although that can go horribly wrong, of course.
0:36:54 > 0:36:5630 minutes have gone.
0:36:56 > 0:36:57You've got one hour left.
0:37:03 > 0:37:06My absolute favourite ingredient is scallops - "scollops", whatever you want to call them -
0:37:06 > 0:37:09but, I don't have them very often because my husband's allergic to them.
0:37:09 > 0:37:12Have you put favourite plate of scallops you can remember.
0:37:12 > 0:37:14Oh, there's just so many!
0:37:14 > 0:37:16Erm, there is one particular one, that I've had in Cornwall,
0:37:16 > 0:37:18which I'm trying to re-enact.
0:37:18 > 0:37:22I'm going to do it with a pesto mash, hopefully on a bed of wild garlic as well.
0:37:22 > 0:37:25So, the mash, the wild garlic, the scallops and, hopefully,
0:37:25 > 0:37:27some bacon on the top.
0:37:27 > 0:37:29Is there too much going on?
0:37:34 > 0:37:38What I have learnt in the competition is that I doubt myself.
0:37:38 > 0:37:41I must try not to do that. I must go with what I think is right.
0:37:42 > 0:37:44I should not be a doubting Thomas.
0:37:48 > 0:37:51I'm a bit worried about the fact that somebody might be going home today.
0:37:52 > 0:37:54It could quite possibly be me.
0:37:57 > 0:37:59Tommy's favourite ingredient is chicken.
0:37:59 > 0:38:03He's got bacon, paprika inside that stuffing
0:38:03 > 0:38:05and on top of that chicken, he's put honey.
0:38:09 > 0:38:12I love chicken. That was about the only thing that we could afford
0:38:12 > 0:38:14when I were growing up, so I've grown up with it all my life.
0:38:14 > 0:38:17- You love chicken.- Yeah, I do. - I think we all love chicken.
0:38:17 > 0:38:18How are you cooking yours today?
0:38:18 > 0:38:21I've spiced it up and, at this moment in time,
0:38:21 > 0:38:22it's very near to perfection,
0:38:22 > 0:38:24and it's all looking pretty good.
0:38:24 > 0:38:27Your chicken's near to perfection, if you say so yourself, right, Tom?
0:38:27 > 0:38:28Correct.
0:38:38 > 0:38:42I absolutely love cooking with salmon. I cook with it all the time.
0:38:42 > 0:38:46My kids love it, it's healthy, you can do it in so many ways.
0:38:46 > 0:38:48It's just always in my fridge.
0:38:48 > 0:38:50I'm going to cook my socks off today.
0:38:50 > 0:38:53I'm going to try and make the flavours work together,
0:38:53 > 0:38:56whilst also not being too safe and boring.
0:38:59 > 0:39:01Cherry is putting with her salmon
0:39:01 > 0:39:03lots of things that she likes to eat.
0:39:03 > 0:39:07We have got crushed potatoes,
0:39:07 > 0:39:09we've got tomatoes, pine nuts and bacon
0:39:09 > 0:39:12and we've got cauliflower puree.
0:39:12 > 0:39:15I'm sure she doesn't like to eat them all together.
0:39:25 > 0:39:27What's your favourite ingredient, Alexis?
0:39:27 > 0:39:29It's chicken thighs.
0:39:29 > 0:39:30What is it about it?
0:39:30 > 0:39:32I think dark meat absorbs more flavour.
0:39:32 > 0:39:35I think chicken breast is dull, really dull.
0:39:35 > 0:39:36Sure.
0:39:36 > 0:39:37You look in control.
0:39:37 > 0:39:40Do you know what? I realised the whole panic thing
0:39:40 > 0:39:41wasn't working for me.
0:39:41 > 0:39:43I was forgetting stuff.
0:39:43 > 0:39:46So, I made a plan. Stick to the plan.
0:39:46 > 0:39:47Just hope it's good enough.
0:39:50 > 0:39:52He's going to serve chicken thigh with skordalia,
0:39:52 > 0:39:54one of my favourite things in the whole world.
0:39:54 > 0:39:57It's a mashed potato, flavoured with lots and lots of garlic and
0:39:57 > 0:40:00olive oil, and it gives you a really big kick of flavour.
0:40:01 > 0:40:05I don't want John and Gregg to think I'm a one-trick pony.
0:40:05 > 0:40:07You know, "Oh, he can only cook Greek food."
0:40:07 > 0:40:10But, it's the flavours I'm more comfortable with.
0:40:10 > 0:40:12I don't think an invention test is the time to go,
0:40:12 > 0:40:18"Oh, yeah, I think I'm going to put coconut with a bit of cucumber and lime.
0:40:18 > 0:40:20"Yeah, I think that'll work."
0:40:20 > 0:40:21This is not the time.
0:40:26 > 0:40:29So, my favourite ingredient is plantain.
0:40:29 > 0:40:31It is a bit of a comfort food.
0:40:31 > 0:40:33It does remind me of my Jamaican parentage.
0:40:33 > 0:40:35Both my mum and dad were born in Jamaica.
0:40:35 > 0:40:37They came to England in the '60s.
0:40:37 > 0:40:40So, you know, there was always a plantain floating around.
0:40:42 > 0:40:47Audley's dish is sort of a Thai curry of prawns with coconut milk,
0:40:47 > 0:40:51served on top of a sweet potato and plantain mash.
0:40:51 > 0:40:54I hope he's got lots and lots of spice in that dish.
0:40:58 > 0:41:01Last time we put you through, you did a lap of honour.
0:41:01 > 0:41:03Yeah.
0:41:03 > 0:41:04How would you celebrate today?
0:41:04 > 0:41:06May be a lap of honour
0:41:06 > 0:41:07and a song
0:41:07 > 0:41:09and a little dance.
0:41:09 > 0:41:12You know, if I go through, we're going to get a little crazy.
0:41:15 > 0:41:17Guys, you've got 20 minutes left.
0:41:25 > 0:41:28- What's your favourite ingredient, Sid?- I've chose mackerel.
0:41:28 > 0:41:30- Why mackerel?- Cos I think it's a little bit underrated.
0:41:30 > 0:41:35I like to cook it. It's a breakfast thing. Lunch. Dinner.
0:41:35 > 0:41:37It's, er, multipurpose.
0:41:37 > 0:41:40And the competition - tell me about how you feel about the competition?
0:41:40 > 0:41:42I'm feeling good. I mean, obviously, I don't want to go.
0:41:42 > 0:41:46I love cooking and I feel that I want to learn more. You know?
0:41:46 > 0:41:48I want to step it up a gear.
0:41:50 > 0:41:53The mackerel has to be the centre stage.
0:41:53 > 0:41:55He's baking it and he's going to serve it in a broth,
0:41:55 > 0:41:57almost like an Asian noodle soup.
0:42:02 > 0:42:05I don't want just a bowl of soup with a few bits of mackerel across the top.
0:42:05 > 0:42:07I want to taste the mackerel.
0:42:17 > 0:42:20My favourite ingredient is fillet steak.
0:42:20 > 0:42:23I'm cooking a traditional dish, steak and chips,
0:42:23 > 0:42:25but obviously, because it is simple,
0:42:25 > 0:42:28to get through I've got to do things
0:42:28 > 0:42:29a bit special with it.
0:42:29 > 0:42:31And if you did get through?
0:42:31 > 0:42:34I'd be on the phone to my wife probably crying again,
0:42:34 > 0:42:36that I've only gone and done it.
0:42:36 > 0:42:38Which I've done at every stage.
0:42:38 > 0:42:39It's emotional, yeah.
0:42:42 > 0:42:44He's going to do a peppercorn sauce,
0:42:44 > 0:42:46traditionally made with the meat juices,
0:42:46 > 0:42:50and then you flame the plan - to deglaze it - with brandy.
0:42:53 > 0:42:55Neil's going to use whisky, which is fine,
0:42:55 > 0:42:57as long as the whisky's not too strong.
0:42:59 > 0:43:00Last five minutes.
0:43:04 > 0:43:07Amazing, in a kitchen of nine cooks you could hear a pin drop.
0:43:08 > 0:43:11There seems to be this nervous silence going on.
0:43:11 > 0:43:13Everybody, their head down
0:43:13 > 0:43:15and they're trying to make the best dish.
0:43:27 > 0:43:29Final 60 seconds, ladies and gentlemen!
0:43:44 > 0:43:46That's it. Stop, please, stop.
0:43:56 > 0:43:59For his place in the final six,
0:43:59 > 0:44:03Jimmy has cooked halibut, which he served with mash,
0:44:03 > 0:44:06courgettes, carrots, wild garlic
0:44:06 > 0:44:08and a dill yoghurt sauce.
0:44:15 > 0:44:17Your fish is cooked really nicely.
0:44:17 > 0:44:21- Really?- And I really like the smoothness of your mashed potato.
0:44:21 > 0:44:24I think your vegetable medley is just chopped up too small.
0:44:24 > 0:44:28- I think you could afford to make it a bit bigger.- OK.
0:44:28 > 0:44:31That sauce you've made is absolutely lovely and it shows
0:44:31 > 0:44:35a really good balance of sourness, sharpness from vinegar
0:44:35 > 0:44:36and it's packed full of dill.
0:44:36 > 0:44:39Jimmy, somehow try and tidy up these plates
0:44:39 > 0:44:42because your touch and your palate are sound.
0:44:47 > 0:44:48THEY LAUGH
0:44:52 > 0:44:56Neil's ingredient of choice was fillet steak,
0:44:56 > 0:45:00which he served with triple-cooked chips, onion rings,
0:45:00 > 0:45:03mushrooms, tomatoes
0:45:03 > 0:45:05and a whisky peppercorn sauce.
0:45:08 > 0:45:10That sauce looks very liquid to me.
0:45:10 > 0:45:11It needs thickening up.
0:45:18 > 0:45:20I'd like a crack of seasoning,
0:45:20 > 0:45:23pepper and salt across the top of that steak.
0:45:23 > 0:45:26I would want my steak cooked more than that.
0:45:26 > 0:45:28Love those mushrooms.
0:45:28 > 0:45:31Little bit of butter on there and they're bursting full of flavour,
0:45:31 > 0:45:34but that sauce is an issue.
0:45:34 > 0:45:36It needs to coat a piece of beef, doesn't it?
0:45:36 > 0:45:38You need to be able to dip a chip in it.
0:45:40 > 0:45:43Your sauce isn't just thin, I don't like the whisky in it.
0:45:43 > 0:45:47I find that peatiness of the whisky with the chips really quite weird.
0:45:47 > 0:45:51It's almost floral, almost fruity in its own way,
0:45:51 > 0:45:54and I think that's misplaced with the steak.
0:45:54 > 0:45:56The sticking point is the sauce
0:45:56 > 0:45:58and I knew it would be at the start of the dish.
0:45:58 > 0:46:02You know, I didn't get it quite as good as I hoped to.
0:46:04 > 0:46:07Richard chose to use haggis,
0:46:07 > 0:46:11which he deep-fried in spiralised potato,
0:46:11 > 0:46:15accompanied by spiralised turnip and a whisky cream sauce.
0:46:17 > 0:46:19I think it looks great.
0:46:27 > 0:46:31The peaty whisky sauce is delicious with that haggis.
0:46:31 > 0:46:33And then a little bit of sharpness
0:46:33 > 0:46:36from your raw turnip with the vinegar, I think it's great.
0:46:36 > 0:46:40- I really, really like it, but that's just me.- Thank you.
0:46:40 > 0:46:43I love the potatoes around the haggis so much,
0:46:43 > 0:46:44I'd like a lot more.
0:46:44 > 0:46:48In saying that, I think that's a very, very good dish.
0:46:48 > 0:46:51The whole thing is really, really clever. I think it's a knockout.
0:46:51 > 0:46:52Thank you.
0:46:54 > 0:46:56I think what I'm most encouraged by is that
0:46:56 > 0:47:00they seem to applaud my efforts to make the food a bit prettier
0:47:00 > 0:47:02because I'm not a great person for that, really,
0:47:02 > 0:47:04and I really did try on this one.
0:47:04 > 0:47:08Louise's dish was designed around scallops,
0:47:08 > 0:47:12which she's topped with bacon and served in a curried cream sauce
0:47:12 > 0:47:15alongside pesto mash, wild garlic,
0:47:15 > 0:47:17carrots and courgettes.
0:47:23 > 0:47:27Your scallops are cooked really nicely and with the bacon
0:47:27 > 0:47:29and that curry-like sauce with the white wine,
0:47:29 > 0:47:31I think that's lovely,
0:47:31 > 0:47:34and then you throw a big hunk of mashed potato
0:47:34 > 0:47:39- with that tinny-ness that comes with basil, that just doesn't work.- OK.
0:47:40 > 0:47:43I completely and utterly agree.
0:47:43 > 0:47:47But you have got some really lovely colour on the top of those scallops
0:47:47 > 0:47:50and you've cooked them well, as well as a chef would,
0:47:50 > 0:47:51and that sauce is divine.
0:47:51 > 0:47:53Thank you.
0:47:55 > 0:47:58They said about the scallops, and I'm really, really pleased,
0:47:58 > 0:48:01because I don't get to cook scallops very often,
0:48:01 > 0:48:03that I cooked them as a chef would.
0:48:03 > 0:48:05I can't be more pleased than that.
0:48:07 > 0:48:09Tommy's chicken breast has been
0:48:09 > 0:48:13filled with paprika-spiced Greek yoghurt, wrapped in bacon
0:48:13 > 0:48:14and coated in honey,
0:48:14 > 0:48:17and served with new potatoes,
0:48:17 > 0:48:19carrots and a cheese sauce.
0:48:26 > 0:48:28The chicken itself is cooked nice
0:48:28 > 0:48:30and I like that filling with the yoghurt and spices
0:48:30 > 0:48:32and for me, I'm sitting somewhere in India,
0:48:32 > 0:48:36and then I start having the potatoes with the cheese sauce
0:48:36 > 0:48:38and I think maybe it's sort of French.
0:48:38 > 0:48:40I don't really like the flavours very much, Tommy, I'm sorry to say.
0:48:40 > 0:48:42OK, all right.
0:48:43 > 0:48:46- That sauce is a little rich for me, a little bit too much cheese.- OK.
0:48:46 > 0:48:50And I think you're another one here that needs to work on presentation.
0:48:50 > 0:48:53Sure. Thank you.
0:48:53 > 0:48:56Hopefully, if I'm still here, I will try twice as hard
0:48:56 > 0:48:58to get the presentation right.
0:48:58 > 0:49:02Deep down, I think that's what sort of spoiled it, really.
0:49:04 > 0:49:07Sid's favourite ingredient is mackerel,
0:49:07 > 0:49:11which he shredded and served with prawns in a Thai noodle soup
0:49:11 > 0:49:14made with carrots, courgettes,
0:49:14 > 0:49:16coconut milk, lemongrass,
0:49:16 > 0:49:18chilli and ginger.
0:49:23 > 0:49:28Every single part of your mouth is full of this extraordinary flavour.
0:49:28 > 0:49:31I don't believe it's necessarily showcasing the mackerel,
0:49:31 > 0:49:35- but it's very, very, very tasty indeed.- Thank you.
0:49:36 > 0:49:37He's got a point, Sid.
0:49:37 > 0:49:40I don't think anyone would describe that as a mackerel dish.
0:49:40 > 0:49:42However, it's a very nice, tasty dish.
0:49:42 > 0:49:46Anybody would enjoy those flavours, Sid. They are really good.
0:49:46 > 0:49:48Thank you.
0:49:48 > 0:49:50Where did you learn stuff like that?
0:49:50 > 0:49:52Just made it up as I went along.
0:49:55 > 0:49:58They were quite happy with the actual end product, the dish,
0:49:58 > 0:50:01the flavours, the taste, so it should be enough.
0:50:03 > 0:50:06Cherry chose to work with salmon,
0:50:06 > 0:50:10which she pan-fried and served with crushed new potatoes,
0:50:10 > 0:50:12cauliflower puree, roast tomatoes
0:50:12 > 0:50:14and a garlic mayonnaise.
0:50:17 > 0:50:20You crisped up the skin on the salmon and then you turned it over,
0:50:20 > 0:50:22so the skin goes soggy again.
0:50:22 > 0:50:25Which is frustrating because I really tried to
0:50:25 > 0:50:26make the skin really crispy.
0:50:33 > 0:50:37For me, the salmon is cooked absolutely perfectly.
0:50:37 > 0:50:40Your potatoes are really tasty with your garlic mayonnaise.
0:50:40 > 0:50:44However, I don't like the cauliflower puree and roast carrots
0:50:44 > 0:50:47because fish is a lovely, salty flavour of the sea
0:50:47 > 0:50:50and I think that sweet root vegetable doesn't work.
0:50:50 > 0:50:52Not for me, I'm sorry.
0:50:53 > 0:50:55I'm not convinced that all works together.
0:50:55 > 0:50:59You would lose that fish with the garlic and a cauliflower puree.
0:51:02 > 0:51:06It didn't go brilliantly, just together it was too much,
0:51:06 > 0:51:09and I can totally see what they're saying.
0:51:11 > 0:51:16Audley's favourite ingredient is plantain, which he pan-fried
0:51:16 > 0:51:18and added to a sweet potato mash
0:51:18 > 0:51:21served with prawns, cherry tomatoes,
0:51:21 > 0:51:23carrots, courgettes
0:51:23 > 0:51:25and a coconut curry sauce.
0:51:32 > 0:51:33It does look a bit rough.
0:51:33 > 0:51:36However, the plantain you've done in two different ways,
0:51:36 > 0:51:39in the mash with the sweet potato, I think that's great,
0:51:39 > 0:51:42that's stopped it being really sweet and become more mealy
0:51:42 > 0:51:44and I think that's delicious,
0:51:44 > 0:51:46and the way you've just fried the plantain on the side,
0:51:46 > 0:51:48they're lovely.
0:51:48 > 0:51:52I really like those vegetables in that sauce
0:51:52 > 0:51:54with those baked potatoes
0:51:54 > 0:51:57and I think we've got a very colourful, interestingly,
0:51:57 > 0:51:59nicely flavoured thing,
0:51:59 > 0:52:01but you got to smarten this thing up, mate.
0:52:03 > 0:52:07As you're moving towards the final, everything has to be right,
0:52:07 > 0:52:11so I can't let my presentation lag behind the quality of my cooking
0:52:11 > 0:52:13and the taste of the cooking,
0:52:13 > 0:52:15so I've really got to focus on that if I get through.
0:52:17 > 0:52:20Alexis' favourite ingredient is chicken thighs,
0:52:20 > 0:52:25which he pan-fried and served with skordalia - garlic mash -
0:52:25 > 0:52:28topped with beetroot with aubergine,
0:52:28 > 0:52:31leeks and a garlic mayonnaise.
0:52:37 > 0:52:39It's not a plate.
0:52:39 > 0:52:43It's a collection of things, but those things taste damn fine.
0:52:43 > 0:52:44Let me tell you.
0:52:44 > 0:52:49That chicken is moist, it's lovely, the aubergines are perfectly cooked,
0:52:49 > 0:52:53they are soft but they've got tonnes of seasoning on them as well.
0:52:53 > 0:52:55That skordalia is a delight.
0:52:55 > 0:52:58It's citrusy but it's packed full of garlic.
0:52:58 > 0:53:00It's almost hot, it's got so much garlic in it.
0:53:00 > 0:53:04I would happily munch the living daylights out of all of that.
0:53:04 > 0:53:06Thank you.
0:53:06 > 0:53:09It's robust, it's gutsy, it's proper food.
0:53:09 > 0:53:13Every single thing on that plate is absolutely delicious.
0:53:14 > 0:53:17It went a lot better than I expected.
0:53:17 > 0:53:19I'm hopeful but I don't want to...
0:53:19 > 0:53:21feel too secure just yet.
0:53:29 > 0:53:31MasterChef semifinal's always going to be tough.
0:53:34 > 0:53:36I think we've got to be realistic
0:53:36 > 0:53:39about who can cope with the rest of the competition.
0:53:39 > 0:53:43I believe three of them have done more than enough to march
0:53:43 > 0:53:45straight through to the next round.
0:53:47 > 0:53:48Alexis...
0:53:50 > 0:53:51..Richard...
0:53:53 > 0:53:54..and Sid.
0:53:55 > 0:54:00I totally agree. As for the rest of them, I think it's a tough decision.
0:54:02 > 0:54:04Three cooks will be going home.
0:54:12 > 0:54:13I cooked my heart out.
0:54:16 > 0:54:19I just don't know if I'm going to go through with that.
0:54:19 > 0:54:22Looking at all the other contestants,
0:54:22 > 0:54:24I think I'd better start packing.
0:54:25 > 0:54:30I'm really hoping that they remember that most things they've liked,
0:54:30 > 0:54:32so I really want them to let me stay.
0:54:34 > 0:54:36Everything's there for a reason.
0:54:38 > 0:54:40Everything happens for a reason
0:54:40 > 0:54:43and if I go home, the reason is I wasn't good enough.
0:54:58 > 0:55:02I just hope that you look back on this with a certain amount of pride
0:55:02 > 0:55:04because all of you have been great.
0:55:08 > 0:55:11We said that we could only take the best cooks through.
0:55:15 > 0:55:17The three cooks leaving us are...
0:55:26 > 0:55:27..Tommy...
0:55:30 > 0:55:31..Cherry...
0:55:44 > 0:55:45..and Neil.
0:55:49 > 0:55:51- Cheers.- See you round.
0:55:58 > 0:56:00- Thanks, guys.- Thank you. Thank you, thank you.
0:56:02 > 0:56:03Good luck! Oh, my God, good luck!
0:56:09 > 0:56:12It's probably right that I went today because I believe
0:56:12 > 0:56:16the guys that are left in - better knowledge of cooking than I have.
0:56:17 > 0:56:21I would have liked to have fought on
0:56:21 > 0:56:23but it's the way it goes.
0:56:23 > 0:56:26I don't think I'm ever going to forget it.
0:56:26 > 0:56:29So full-on!
0:56:30 > 0:56:32Oh, my God, what an amazing experience.
0:56:32 > 0:56:35There's base jumping and there's driving fast cars
0:56:35 > 0:56:38and then there's MasterChef. Oh, my God!
0:56:39 > 0:56:41THEY CHEER
0:56:45 > 0:56:47He's doing the lap again!
0:56:47 > 0:56:51To make it to the last six is a big surprise, hugely welcome.
0:56:51 > 0:56:53I'm very happy right now.
0:56:53 > 0:56:55That's unbelievable!
0:56:55 > 0:56:57Way to go, vicar!
0:56:57 > 0:56:59I'm getting a little emotional.
0:56:59 > 0:57:02I already had the farewell speech prepared.
0:57:02 > 0:57:05CHEERING
0:57:06 > 0:57:08I feel I've made it by the skin of my teeth
0:57:08 > 0:57:10but I am going to focus now.
0:57:10 > 0:57:13I really need to focus and get on with it properly.
0:57:14 > 0:57:16We're really close to the final.
0:57:16 > 0:57:19I'm really gunning now for that final place.
0:57:25 > 0:57:29Tomorrow night, it's the last of the semifinals,
0:57:29 > 0:57:32and it's a battle for a place in finals week.
0:57:33 > 0:57:35Oh, it's gone all over the side!
0:57:35 > 0:57:37Don't worry, most of it's going in.
0:57:37 > 0:57:40HE SHOUTS A COMMAND
0:57:40 > 0:57:42Quick march!
0:57:43 > 0:57:46That is beautiful.
0:57:46 > 0:57:49I think this could convert me into rarer meat.