0:00:03 > 0:00:1016 celebrities have been battling it out to win the coveted MasterChef crown.
0:00:11 > 0:00:13It's do or die today, isn't it?
0:00:14 > 0:00:19These celebrities have already reached the top of their profession.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:24Going home is definitely not an option.
0:00:24 > 0:00:29No-one remembers second place. I want to be in that final three.
0:00:29 > 0:00:32May the best chef win!
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:45 > 0:00:49These five celebrities are the last cooks standing
0:00:49 > 0:00:53in the battle to become the next MasterChef champion.
0:00:55 > 0:00:58It's a bit cheesy, but I'm so happy to be here.
0:00:58 > 0:01:02It's been one of the most challenging things I've ever done,
0:01:02 > 0:01:04a real emotional roller-coaster.
0:01:04 > 0:01:07The final is a couple of challenges away.
0:01:07 > 0:01:10When you get that close, you can taste it.
0:01:10 > 0:01:13Some people might think the final is round the corner.
0:01:13 > 0:01:15It's a motorway, then a corner.
0:01:15 > 0:01:18I desperately want to be here at the end
0:01:18 > 0:01:21and hear John and Gregg call that name out.
0:01:22 > 0:01:29Last time, the five semi-finalists had to overcome one of the hardest disciplines of all,
0:01:29 > 0:01:33patisserie, for some of the harshest critics.
0:01:34 > 0:01:40I'm hoping it will be delicious because we're going to eat it, aren't we?
0:01:40 > 0:01:44They don't look very glamorous, do they?
0:01:45 > 0:01:47I don't know what to do now.
0:01:48 > 0:01:51Gently, gently.
0:01:51 > 0:01:55- I can't see. - It's just a complete disaster.
0:01:55 > 0:02:00I don't know what it tasted of. Certainly not Bakewell tart, never in a million years.
0:02:00 > 0:02:05What I'm going to do, I'm going to use it as glue.
0:02:05 > 0:02:10I'll fill in the cracks, cover it all up and present it just like a really bad builder.
0:02:10 > 0:02:16- Why didn't you just cut them into squares?- Because it didn't look perfect.- Does it look nice now?
0:02:16 > 0:02:20I know how to make custard. I don't know why I'm being so stupid today.
0:02:20 > 0:02:25- We've got curdling custard. - A total disaster!
0:02:26 > 0:02:28It is hard.
0:02:28 > 0:02:32I did not expect our five to find this as tough as they did.
0:02:32 > 0:02:37I think today has proved just how difficult pastry is.
0:02:37 > 0:02:43Today, mistakes aplenty, but tomorrow, there can't be any if they want to stay in the competition.
0:03:07 > 0:03:15Welcome back. We want one stunningly beautiful pudding that will send me into raptures.
0:03:15 > 0:03:18Anything less and you're in danger of going home.
0:03:18 > 0:03:23One dish, one hour and 15 minutes. Let's cook.
0:03:27 > 0:03:29It's show time!
0:03:29 > 0:03:33Never can I remember so much resting on one dessert.
0:03:36 > 0:03:38Hurdy-gurdy-gurdy.
0:03:42 > 0:03:46A terrible day for me yesterday. Hopefully, I can turn it round today.
0:03:46 > 0:03:51I'm doing a sticky toffee pudding with a vanilla ice cream with this toffee sauce.
0:03:51 > 0:03:56- Is that pushing yourself enough? - I think so. It's something I eat when I go out.
0:03:56 > 0:03:59- We'll see.- Good luck, Nick.
0:03:59 > 0:04:05Nick had better get the vanilla ice cream right because if not, it's a little bit safe.
0:04:05 > 0:04:07Oh, that's better.
0:04:14 > 0:04:17You seem very busy today, Linda.
0:04:17 > 0:04:22I am very busy today because I've got to prove myself after the last task.
0:04:22 > 0:04:25I'm doing a pear pudding.
0:04:25 > 0:04:31It's really like a Yorkshire pudding batter. And a coffee and banana pie.
0:04:31 > 0:04:34- We've got two little tarts on a plate.- Yeah.
0:04:34 > 0:04:39I hope to do some custard to prove I can make custard after yesterday.
0:04:39 > 0:04:43- Can you do enough to stay in the competition?- I really hope so.
0:04:43 > 0:04:47Just 30 minutes to finish your dish.
0:04:51 > 0:04:55My dessert, it's something I ate a lot of as a young kid.
0:04:55 > 0:05:00I don't think anyone will know what it is, but it means an awful lot to me.
0:05:02 > 0:05:07- A junket is my main piece today. - I know the name, but I've no idea what it is.
0:05:07 > 0:05:12It's an old-fashioned set milk, really, like a milk jelly.
0:05:12 > 0:05:16I'm going to use rhubarb on top and also attempt to make a biscuit.
0:05:16 > 0:05:19- You're doing a great big custard? - Yeah.
0:05:26 > 0:05:2820 minutes left.
0:05:36 > 0:05:41- Danny, what are you going to cook for us?- It's an amalg...
0:05:41 > 0:05:45- Amalgamation?- Yeah. Of a St-Emilion chocolate mousse into a tart.
0:05:45 > 0:05:49I'll stick some macaroons soaked in brandy in the middle.
0:05:49 > 0:05:53This is a Danny invention? You can't get this recipe anywhere?
0:05:53 > 0:05:57I don't think so. But probably in bits, it's out there.
0:05:57 > 0:06:00- You're still playing with this as you serve it up.- No.
0:06:00 > 0:06:06- You're going on stage and you haven't written the song.- That often happens. It's called improvising.
0:06:10 > 0:06:1211 minutes left. That's all you've got.
0:06:19 > 0:06:23I'm trying to create a plate of intense flavour
0:06:23 > 0:06:27and different sensations. I hope I can do it.
0:06:28 > 0:06:31The basic element of it is a clementine cake,
0:06:31 > 0:06:38but you have three different flavour sensations with it - limoncello and passion fruit ice cream,
0:06:38 > 0:06:41orange sorbet with star anise with lime Chantilly.
0:06:41 > 0:06:44- Wow!- You have to up your game, don't you?
0:06:47 > 0:06:49Last five minutes.
0:06:49 > 0:06:51Last five minutes.
0:07:14 > 0:07:16That's it. Time's up.
0:07:28 > 0:07:33Phil's dessert is a nutmeg junket with spiced rhubarb.
0:07:34 > 0:07:38- Didn't you say you were going to do a biscuit?- I tasted it.
0:07:38 > 0:07:43I just went with gut instinct and thought it confused it too much.
0:07:46 > 0:07:49It tastes great. It's milk with nutmeg.
0:07:49 > 0:07:54I like the slight sweetness, but still the sourness of the rhubarb. That's good.
0:07:56 > 0:08:02Never before on MasterChef has anybody thought about doing junket and good on you for doing it.
0:08:02 > 0:08:06It is a sweet milk set custard and I quite like that.
0:08:06 > 0:08:13I would have loved a biscuit. And I don't think they were that bad, but that's your choice.
0:08:16 > 0:08:22Danny has invented a chocolate mousse and brandy macaroon tart with Chantilly cream.
0:08:23 > 0:08:29It's not that sweet at all and because of that, I really like it.
0:08:29 > 0:08:31But it's also very well made.
0:08:34 > 0:08:37It's a nice chocolate cake.
0:08:37 > 0:08:41Even into the pastry, there's still chocolate. I love it.
0:08:46 > 0:08:50Linda's dish is a coffee and banana pie
0:08:50 > 0:08:53and a pear brioche pudding with custard.
0:08:53 > 0:08:55Lump-free custard, as you promised!
0:09:00 > 0:09:06I like that. It's spongy, it's pear juice, it tastes of cinnamon. It's good.
0:09:06 > 0:09:11Cream and banana and just a hint of toffee - that one needs more toffee.
0:09:11 > 0:09:16I feel that you've given me two of your favourite cakes, rather than a dessert.
0:09:17 > 0:09:21I think the banana and cream pie is a bit of a mistake
0:09:21 > 0:09:27- because the star of the show is definitely that little pear tart with custard.- Undoubtedly.
0:09:27 > 0:09:32- I had to show you that I could do custard and pastry. - It doesn't all work together.
0:09:36 > 0:09:41Kirsty's clementine cake is served with passion fruit and limoncello ice cream,
0:09:41 > 0:09:44orange and star anise sorbet
0:09:44 > 0:09:47and lime Chantilly cream.
0:09:51 > 0:09:57I would not want to eat the cake with all those three little accompaniments in one mouthful,
0:09:57 > 0:10:02but I absolutely love your clementine cake, lovely ice cream,
0:10:02 > 0:10:07- the sweetness and sourness of the passion fruit. It's very, very good.- Thank you.
0:10:10 > 0:10:14Cor! Really, really first-class work, Kirsty.
0:10:14 > 0:10:16Thank you.
0:10:19 > 0:10:26Nick has made sticky toffee pudding with toffee sauce and vanilla ice cream.
0:10:30 > 0:10:34Super, super yum. Flavours, tastes, textures - good.
0:10:34 > 0:10:37I'd say job well done.
0:10:39 > 0:10:44The ice cream goes really well with that very rich, spicy sauce and your light pudding.
0:10:44 > 0:10:50- The last time we saw you, it was a disaster. Is it enough to save you?- I don't know.
0:10:50 > 0:10:53Only you two gentlemen know that one. I have no idea.
0:10:55 > 0:11:01You've all done pretty good work. It's pretty close which, from a judging point of view, is hell.
0:11:01 > 0:11:04Thank you very much. Off you go.
0:11:19 > 0:11:24Cast your mind back to the start of this competition.
0:11:25 > 0:11:31The first few days we saw these celebs, did we think they would ever be as good as this?
0:11:31 > 0:11:35You could see they messed up yesterday, but today, they didn't.
0:11:36 > 0:11:40Kirsty was out to demonstrate her skill.
0:11:40 > 0:11:45It was a really clever presentation, it was all well made and she worked very hard.
0:11:45 > 0:11:48- Kirsty in?- Kirsty stays.
0:11:48 > 0:11:54What's interesting about Danny still is that he continues to evolve the dish as he's cooking.
0:11:54 > 0:11:59He cooks like an artist, you know, like an artist works.
0:11:59 > 0:12:01So Danny's in.
0:12:01 > 0:12:06Anybody who comes on MasterChef and makes junket is a brave person.
0:12:06 > 0:12:11Don't forget, Phil had never actually handled pastry before, John.
0:12:11 > 0:12:15The first time he had ever done it was at that retirement village.
0:12:15 > 0:12:19- That guy's a good cook. - I'm happy for Phil to stay.
0:12:23 > 0:12:27- That means the decision is now between Nick and Linda.- Oh!
0:12:27 > 0:12:32For Nick, an absolute terrible Bakewell tart at the retirement village,
0:12:32 > 0:12:36and today, a decent sticky toffee pudding.
0:12:36 > 0:12:38I really enjoyed it.
0:12:38 > 0:12:41I'm really hoping that I've done enough to get through.
0:12:41 > 0:12:46If it's good enough, it's good enough, and if it's not, it's not.
0:12:47 > 0:12:51For Linda, absolutely terrible syrup tart.
0:12:51 > 0:12:57Today, she wanted to prove that she could make pastry, she could do something sweet properly
0:12:57 > 0:12:59and she, in a way, did that.
0:12:59 > 0:13:02It's so close, just one task away,
0:13:02 > 0:13:05that I would hate to fall at this hurdle.
0:13:07 > 0:13:12We have to make a decision. It's hard. Very, very hard indeed.
0:13:12 > 0:13:18- I think I know who should go. I just don't want to admit it to myself.- I think you're right.
0:13:44 > 0:13:46The person leaving us...
0:13:52 > 0:13:54..is Linda.
0:13:55 > 0:13:59- Thank you so very much for absolutely everything. - That's all right.
0:13:59 > 0:14:02It's all right.
0:14:07 > 0:14:09APPLAUSE
0:14:11 > 0:14:17Obviously, I'm disappointed, but it's been great fun, a great learning curve,
0:14:17 > 0:14:20and you know, it was my time to go.
0:14:34 > 0:14:37Well done. Well done.
0:14:37 > 0:14:39Well done.
0:14:39 > 0:14:46I'm really gutted for Linda as I've been with her since the beginning, but I'm over the moon for myself.
0:14:46 > 0:14:48Now we've got to do it all again!
0:14:48 > 0:14:54The realisation now of the next challenge and ultimately producing a dish
0:14:54 > 0:15:00which will be worthy of John and Gregg sending you through to the final, so the pressure is on.
0:15:27 > 0:15:33The bar has been raised. The standard of cooking is higher from everybody
0:15:33 > 0:15:36and if you drop below, it's not good enough.
0:15:36 > 0:15:40The pressure steps up a notch with each round. You can't explain it.
0:15:42 > 0:15:48Now just one challenge stands between them and a place in the final.
0:15:48 > 0:15:51I'm really into it now and I don't want to go home.
0:15:51 > 0:15:54This day is by far the biggest one.
0:15:54 > 0:15:57You've got to go for it, haven't you?
0:15:58 > 0:16:05Today, they will be cooking for three of the country's most feared restaurant critics.
0:16:05 > 0:16:11- Critics have fierce reputations. John, if it's not absolutely right, they will say so.- Bring it on.
0:16:27 > 0:16:31All that separates you now from a place in the final three
0:16:31 > 0:16:35are three courses of absolute stunning food.
0:16:35 > 0:16:38One hour and 45 minutes.
0:16:38 > 0:16:41Good luck. Let's cook.
0:16:51 > 0:16:54Nick, actor, the longest-serving member of Hollyoaks,
0:16:54 > 0:16:58he puffs, he puffs...
0:16:59 > 0:17:02This is a meltdown. I don't know what to do now.
0:17:02 > 0:17:06But he has style, he has a very good palate.
0:17:06 > 0:17:09Happy days.
0:17:09 > 0:17:11You're one step away from being in the final
0:17:11 > 0:17:16and if you get knocked out now... I don't even want to think about it.
0:17:17 > 0:17:23Nick, when you started MasterChef, did you have any idea that you would be so enthralled, captivated?
0:17:23 > 0:17:26Not at all. It's absolutely taken over my life.
0:17:26 > 0:17:30- What are you making? - I'm going to do a scallop ceviche
0:17:30 > 0:17:34and a fillet of beef with a fondant potato, then apple tarte tatin.
0:17:34 > 0:17:40- Are you going to go home with a big smile or tears in your eyes? - Hopefully, it can be a big smile.
0:17:40 > 0:17:45I've got a one in four chance of going through. A one in three chance. Not bad odds.
0:17:45 > 0:17:50You have a three in four chance of going through, a one in four chance of going home.
0:17:50 > 0:17:53- Your maths is rubbish. - I'm an actor, ain't I?
0:17:59 > 0:18:03Nick's menu is clever and it's actually quite classic.
0:18:05 > 0:18:11Every restaurant critic ever has had a tarte tatin and had a very good one and a really bad one.
0:18:11 > 0:18:14I think he is playing with fire right now.
0:18:17 > 0:18:23Phil Vickery, England rugby captain, World Cup winner, that man is a natural cook.
0:18:23 > 0:18:25Wow!
0:18:25 > 0:18:28His food is now robust, but with elegance.
0:18:28 > 0:18:34I never expected something as pretty and as tasty as a dish like that from you ever.
0:18:34 > 0:18:39That guy has discovered his style, he's sticking with it and he loves to cook.
0:18:39 > 0:18:43You can't sit back and rest on your laurels.
0:18:43 > 0:18:48It's about today, what you're doing right now, what's going out on that plate.
0:18:48 > 0:18:52Phil, does it worry you feeding restaurant critics?
0:18:52 > 0:18:58It worries me feeding anyone, but particularly people who know exactly how it's supposed to taste.
0:18:58 > 0:19:05- What's your menu?- I'm doing pigeon breast for a starter with some apple, puy lentils with duck breast
0:19:05 > 0:19:09- and chocolate brownie with cream and cherries for dessert.- Nice menu.
0:19:09 > 0:19:16- Are the family proud of what you've done here?- My little man wants to know why I'm not at home as much.
0:19:16 > 0:19:20It'll mean an awful lot to them, but I'm proud of what I've done here.
0:19:22 > 0:19:27Phil's got a nice menu. Got pigeon breast, got to get the balance right.
0:19:27 > 0:19:33His dessert is dangerous because he's got to find a way to make it look stunning.
0:19:33 > 0:19:36A chocolate brownie looking stunning? Really?
0:19:40 > 0:19:44You've had half an hour. Half an hour gone.
0:19:44 > 0:19:48What am I doing? Have a word with yourself, Nicholas.
0:19:51 > 0:19:56Kirsty Wark is a respected journalist. Who knew that lady could cook like this?
0:19:56 > 0:19:58- That looks lovely.- Good.
0:19:58 > 0:20:02She just gets better and better and better.
0:20:02 > 0:20:08Kirsty, I can honestly say, with my hand on my heart, I think your bowl of pasta is delicious.
0:20:09 > 0:20:15I'm under enormous pressure to do well today. This is what I love to cook.
0:20:15 > 0:20:21So what I want to combine is great flavours and fine ingredients with a bit of flair.
0:20:22 > 0:20:25- Kirsty, what's at stake today? - Everything.
0:20:25 > 0:20:29It's a case of raising my game as much as possible.
0:20:29 > 0:20:35- What are we making? - Smoked haddock and bacon souffle, guinea fowl sauteed with morels
0:20:35 > 0:20:40on a parsnip and potato puree with some little barrels of courgette,
0:20:40 > 0:20:44- then I'm making lemon tart with blueberries.- Wow!
0:20:44 > 0:20:50The idea of the pudding is to be hopefully very, very tasty, but simple and elegant.
0:20:50 > 0:20:52- We'll leave you to it. - Thank you very much.
0:20:55 > 0:21:01Kirsty has given herself a huge amount of work to do. A haddock souffle to start? That's risky.
0:21:01 > 0:21:06- If it doesn't work, you can't save it.- The main course, I don't know.
0:21:06 > 0:21:12Guinea fowl, parsnip mash and morels could be lovely. I'm not sure about all of them together.
0:21:13 > 0:21:1630 minutes for your first course.
0:21:16 > 0:21:22Danny is a renowned musician, John, so creative, so inventive, always lives on the edge.
0:21:22 > 0:21:25I'm going to use it as glue.
0:21:25 > 0:21:28I'm going to fill in the cracks, cover it all up.
0:21:28 > 0:21:32He's individual, he's exciting. He continues to wow.
0:21:32 > 0:21:36If you've invented that out of your mind, that's great.
0:21:38 > 0:21:45Every challenge is getting tougher. You have to think about something different you haven't done before.
0:21:45 > 0:21:50I'd love to come out through the doors and feel, "Wow, I've done my best here!"
0:21:50 > 0:21:57- Danny, you look like you're at ease in here now.- At the moment. Things might get more tough as we go along.
0:21:57 > 0:22:02- What are you going to cook? - A lobster bisque to start, wild trout with new potatoes
0:22:02 > 0:22:08and some sauteed spinach and Hollandaise sauce, then rhubarb and strawberry souffle.
0:22:08 > 0:22:10It's themed on a riverside pub lunch maybe.
0:22:10 > 0:22:16- How close is this getting to the excitement of playing in a band? - It's pretty close, definitely.
0:22:16 > 0:22:22It depends how good the gig is. If you're playing in Uzbekistan or something...
0:22:22 > 0:22:25So it's better than a live gig in Uzbekistan?
0:22:25 > 0:22:29Yes, totally, hand on heart, it's better than that.
0:22:32 > 0:22:35Danny's menu is very interesting.
0:22:35 > 0:22:41The question must be - will he have enough time to get enough flavour into a stock to make a decent soup?
0:22:48 > 0:22:52As service looms, the critics arrive.
0:22:56 > 0:23:00Jay Rayner is a food and restaurant critic for The Observer.
0:23:05 > 0:23:09Tracey MacLeod writes for The Independent magazine.
0:23:16 > 0:23:21And Charles Campion is a food writer for The Evening Standard.
0:23:21 > 0:23:2415 minutes and those critics are expecting some food.
0:23:30 > 0:23:34- It smells horrible, man. - What does it taste of?
0:23:35 > 0:23:38It tastes of sort of cream and wine and flour.
0:23:40 > 0:23:42Yeah. It ain't very good, is it?
0:23:42 > 0:23:47I'm just going to try and save it a bit, but I'm so far behind now, it's mental.
0:24:01 > 0:24:05While Danny attempts to make his lobster bisque for the second time,
0:24:05 > 0:24:09the pressure is on Nick to serve the critics first.
0:24:10 > 0:24:14It's an attractive menu. The dishes seem to fit together very well.
0:24:16 > 0:24:22Scallop ceviche, so it's all about getting the marinade really cutting through and plenty of flavour.
0:24:24 > 0:24:30There's a lot to get wrong. A lot of scallops could die in vain on that dish.
0:24:34 > 0:24:37What are you doing? What's going on?
0:24:37 > 0:24:40- It needs more seasoning.- Mm-mm.
0:24:42 > 0:24:45Don't panic. OK?
0:24:47 > 0:24:49Come on, Nick.
0:24:54 > 0:24:57- Are we done? Can we go? - We can go on those.
0:24:57 > 0:24:59Good luck.
0:24:59 > 0:25:02- Good afternoon.- Hello. - How are you all?
0:25:02 > 0:25:06There you go. This is a scallop ceviche.
0:25:06 > 0:25:08Thank you.
0:25:09 > 0:25:13Nick is hoping to impress with his ceviche of scallops,
0:25:13 > 0:25:15avocado, onion,
0:25:15 > 0:25:17tequila and lime.
0:25:17 > 0:25:22I have this little fantasy that this was beautifully arranged on a plate,
0:25:22 > 0:25:29but it got dropped and he's had to make do and scooped it into the bowl because it is a bit of a mess.
0:25:33 > 0:25:36The flavours are pretty well balanced.
0:25:36 > 0:25:43He's understood the Mexican roots of the dish and he's got avocado in there and fresh coriander leaves.
0:25:43 > 0:25:48The flavours are indeed well balanced, but the textures are not.
0:25:48 > 0:25:54I mean, the big chunks of red onion and there's a whole piece of lime here that I gave a good chewing to.
0:25:54 > 0:26:00The greatest pitfall of a ceviche is you over-dress it. He hasn't, so thumbs up for that.
0:26:00 > 0:26:03He hasn't killed these poor scallops.
0:26:03 > 0:26:09It's really refreshing. It's got strength in things like onion and citrus in there as well.
0:26:09 > 0:26:15I think it's quite a beautiful thing, but I think it looks a little bit '70s garish!
0:26:18 > 0:26:23You've got eight minutes before that main course goes out.
0:26:35 > 0:26:41Fillet of beef with onion puree, it could all come off beautifully. It could be a total disaster!
0:26:43 > 0:26:46You've got blood everywhere.
0:26:51 > 0:26:54Three minutes left, OK?
0:27:09 > 0:27:11All right, mushrooms, let's go.
0:27:14 > 0:27:17Looks good. That's a man's meal.
0:27:18 > 0:27:21- Idiot!- What have you done?
0:27:21 > 0:27:25- A little bit of...- Are you done? - Two seconds. How long have I got?
0:27:25 > 0:27:27Now, now. We've got to go now.
0:27:30 > 0:27:32- Done?- Yeah.
0:27:32 > 0:27:34- Good lad.- Right, good.
0:27:35 > 0:27:39I'm having a little bit of an issue with the doors!
0:27:39 > 0:27:42OK... There you go.
0:27:45 > 0:27:49Nick's main course is a fillet of beef
0:27:49 > 0:27:51on an onion puree,
0:27:51 > 0:27:56served with mushroom sauce and a fondant potato.
0:27:56 > 0:27:59Top marks - clearly he hasn't overcooked this beef,
0:27:59 > 0:28:03but it also looks like he's then carved it up using a penknife.
0:28:09 > 0:28:15The beef is cooked fairly accurately. It would have benefited from being cut thinner.
0:28:15 > 0:28:20One thing I really like, even though it's not perfect, is the potato. The texture's nice.
0:28:20 > 0:28:23A lot of what Nick's done is pretty good.
0:28:23 > 0:28:28The mushroom sauce with a bit of seasoning could have been the real deal.
0:28:28 > 0:28:35Interesting-looking dish. It doesn't look like very much, but it delivers quite nicely on flavour.
0:28:35 > 0:28:40I love the beef with the sweet onion and the sweet mushroom sauce. I love that.
0:28:42 > 0:28:46OK, pudding. Your timing's brilliant. OK, now pudding.
0:28:46 > 0:28:51- How long are those tarts going to take to cook in the oven?- About 15.
0:28:51 > 0:28:53Never, ever do that again. OK?
0:28:53 > 0:28:56That sugar is presently about 170 degrees.
0:28:56 > 0:29:00- You've just burnt your tongue, haven't you?- Yeah.
0:29:04 > 0:29:05Ow!
0:29:07 > 0:29:09Ow! Ow! Ow! Ow!
0:29:11 > 0:29:16- How long have I got, Gregg? - Get those in.- All right, boss.
0:29:19 > 0:29:24Apple tarte tatin. If it's correctly done, it'll be fantastic.
0:29:30 > 0:29:34I'm gonna die here! I'm gonna die.
0:29:34 > 0:29:38You're setting yourself up for a fall if you do a great classic dish.
0:29:44 > 0:29:47Whey! Come on, careful. Careful.
0:29:47 > 0:29:49Yumster!
0:30:02 > 0:30:04Here you go.
0:30:04 > 0:30:07- Thank you.- Enjoy. Thanks very much.
0:30:07 > 0:30:13To finish, Nick has served apple tarte tatin with clotted cream.
0:30:19 > 0:30:22For me, that's undercooked, rather soggy pastry.
0:30:22 > 0:30:27Undercooked, slightly, apples. It's not as good as it should be.
0:30:27 > 0:30:31Dare I say it, you're being a little bit harsh.
0:30:31 > 0:30:37Yeah, there's some soggy pastry in the middle, but I have had much worse.
0:30:37 > 0:30:39It tastes a lot better than it looks.
0:30:41 > 0:30:46I think the flavours are really good. Pastry's not cooked enough.
0:30:53 > 0:30:55Ohhh, mate!
0:30:57 > 0:31:02'It was one of the hardest things I've ever done.'
0:31:02 > 0:31:07I've done opening nights in the West End and it's worse than that.
0:31:10 > 0:31:15I'm still in a bit of a daze. I'm glad it's over, put it that way.
0:31:15 > 0:31:17I'm glad it's over.
0:31:18 > 0:31:23- Seven or eight minutes before you wow them. All right, Phil?- Yep.
0:31:26 > 0:31:33Which brings us to Phil Vickery's menu. I do like pigeon breast. I'm very fond of it.
0:31:33 > 0:31:39But it can be as tough as anything if you don't cook it right and rest it.
0:31:39 > 0:31:42- Time check, please.- Four minutes.
0:31:58 > 0:32:01What has to go on? Black pudding and sauce?
0:32:03 > 0:32:05You're running a bit over.
0:32:06 > 0:32:10- A bit of an apology wouldn't go amiss.- Good luck.
0:32:16 > 0:32:20Good afternoon. Apologies for the slight delay.
0:32:23 > 0:32:25Thanks, Phil.
0:32:27 > 0:32:34Phil has served a starter of seared pigeon breast on roasted apples with black pudding cubes,
0:32:34 > 0:32:37pea shoots and a cider jus.
0:32:37 > 0:32:43I don't think I've ever seen such a marked contrast between a chef and a dish!
0:32:46 > 0:32:53I like the apple and the crispness of the black pudding and the earthiness. Quite sophisticated.
0:32:53 > 0:32:59There isn't a lot of this cider jus, but it's just added that little bit of sweetness.
0:32:59 > 0:33:06- This is really nice.- There are some nice flavours, but the pigeon is very undercooked. Very tender,
0:33:06 > 0:33:08but raw meat tends to be.
0:33:10 > 0:33:13- That is lovely. Look at that. - Beautiful.
0:33:16 > 0:33:23That spicy black pudding with those apples and that perfectly-cooked pigeon is delicious.
0:33:23 > 0:33:25I really, really like that.
0:33:32 > 0:33:38- What have you got to do for this main?- Make sure it's cooked and rested.- How long will it take?
0:33:38 > 0:33:43It needs...at least 7-10 minutes for it to rest properly.
0:33:44 > 0:33:51Duck breast with puy lentils and spinach is something you might make for supper if you've not much time.
0:33:51 > 0:33:57A bit odd to have a pigeon breast as your opening move and then a duck breast.
0:33:57 > 0:34:00Pity there isn't goose breast pudding.
0:34:04 > 0:34:07We are five minutes over.
0:34:11 > 0:34:13Just herbs to go on?
0:34:15 > 0:34:17Let's go.
0:34:26 > 0:34:28Thanks, Phil.
0:34:31 > 0:34:33Thank you.
0:34:35 > 0:34:42Phil has served his duck breast on top of pancetta and carrot lentils with micro red chard.
0:34:42 > 0:34:45It smells terrific, I have to say.
0:34:49 > 0:34:56There's quite a lot to say, but I really like the lentils with lumps of smoky pancetta.
0:34:56 > 0:35:02- Terrific. Really well done.- This is a surprisingly delicate plateful and the flavours are delicate.
0:35:02 > 0:35:09It's carefully judged. He hasn't overdone it, nicely seasoned. What's not to like?
0:35:11 > 0:35:17- The duck is cooked beautifully. - There's so much flavour in those lentils - sweetness and acidity.
0:35:17 > 0:35:20I think that's lovely.
0:35:28 > 0:35:31Can we, just for me, be on time? 12 minutes.
0:35:34 > 0:35:41Chocolate Brownie is always a winner if it's properly soggy. It could work for me.
0:35:47 > 0:35:50Phil, how long? You promised me 12.
0:35:50 > 0:35:53I'll make sure I get there.
0:35:54 > 0:36:01- How you'll stop them from rolling, I'm not quite sure.- Walk like a soldier, steady as a rock.
0:36:19 > 0:36:21Thank you.
0:36:21 > 0:36:24You guys should be poker players!
0:36:24 > 0:36:28- Want a game of cards later? - Not with you three, no!
0:36:28 > 0:36:33Definitely not. Hope you enjoy. Thank you very much.
0:36:34 > 0:36:37His dessert is a chocolate brownie
0:36:37 > 0:36:40with kirsch cherries and cream.
0:36:47 > 0:36:51I've eaten a lot of desserts here, but this is one of the best.
0:36:51 > 0:36:56Cherries are wonderfully soused in kirsch. Fantastic. I want it all.
0:36:56 > 0:37:01You've got a warmth here and the crunchy top to it,
0:37:01 > 0:37:06but there's a soggy, yielding middle. Very chocolatey.
0:37:06 > 0:37:11When biscuits say "double chocolate chip", this is six or seven times! Really good.
0:37:11 > 0:37:15Three critics with nothing to criticise. Perfect.
0:37:19 > 0:37:24It's cocoa, chocolate and then you burst into a cherry. That's nice.
0:37:24 > 0:37:26Perfect.
0:37:34 > 0:37:36Ohh, my goodness me.
0:37:36 > 0:37:39'You get to that final fence'
0:37:39 > 0:37:43and you just want it to be perfect.
0:37:45 > 0:37:48But there we go. Did my best.
0:37:48 > 0:37:50Is it good enough?
0:37:51 > 0:37:54Up to the experts, as they say.
0:37:57 > 0:38:02- Kirsty, 15, the starter goes out. Yes?- Yes.
0:38:10 > 0:38:17Kirsty's menu looks like a menu put together by someone with passion for food and flavours.
0:38:18 > 0:38:25Smoked haddock and bacon souffle is a dish you'd see on any contemporary restaurant menu.
0:38:25 > 0:38:29- Difficult to do and challenging. - Just put them in the oven.
0:38:33 > 0:38:36Needs to be light and airy, not too eggy.
0:38:36 > 0:38:39- You happy?- I'm getting there.
0:38:39 > 0:38:43- I've gone back to square one when it comes to tidiness.- Stuff everywhere!
0:38:47 > 0:38:49Before they sink, quick. Let's go.
0:38:51 > 0:38:53Whoa!
0:38:53 > 0:38:58- Just let me chip something off here. How long have I got?- Now!
0:39:01 > 0:39:03Well done.
0:39:06 > 0:39:08It's sinking.
0:39:11 > 0:39:13- Afternoon.- Afternoon.
0:39:13 > 0:39:14Hello.
0:39:17 > 0:39:20Ah...texture's there.
0:39:23 > 0:39:30Very light. It's like the filling of some sort of dream bacon and egg pie.
0:39:30 > 0:39:36It's well made, technique is good, seasoning is good, looks very nice. Very hard to argue.
0:39:36 > 0:39:41My one criticism is I actually think there's a little too much bacon,
0:39:41 > 0:39:44but it is rather compelling.
0:39:48 > 0:39:54It's light, it's fluffy and it's full of big, smoky fish flavour. It's lovely.
0:39:55 > 0:40:00- right, Kirsty. Come on, mate! Main courses.- Yep.
0:40:12 > 0:40:14Four minutes.
0:40:19 > 0:40:21'Guinea fowl?'
0:40:21 > 0:40:25Hopefully will come to life with the parsnip and potato puree.
0:40:25 > 0:40:28Sounds a bit sweet.
0:40:28 > 0:40:30Could be a terrific plate of food.
0:40:30 > 0:40:35Can't decide whether to pour the gravy or to separate.
0:40:35 > 0:40:40Just having a crisis of confidence with my gravy. ..No, I'm going to put it in a dish.
0:40:42 > 0:40:46Right, I'm out of here. I'm going out with my gravy.
0:40:46 > 0:40:50Straight back for the other plate.
0:40:58 > 0:41:00Thank you.
0:41:01 > 0:41:05Kirsty's main is guinea fowl leg on potato and parsnip puree
0:41:05 > 0:41:13with sauteed morels and baby onions, courgettes and a shallot, morel and sherry gravy.
0:41:19 > 0:41:25I really like the guinea fowl. Lovely crisp skin, the meat's got lots of flavouring
0:41:25 > 0:41:32and I really like the parsnip and potato puree. The morels don't add anything. It's a posh accessory.
0:41:32 > 0:41:37It's a set of quite nice ingredients, not badly cooked, and the sauce lacks punch.
0:41:37 > 0:41:42It's a nice plate of food, but not a very exciting one.
0:41:43 > 0:41:47It looks really odd. An unusual combination of ingredients.
0:41:51 > 0:41:55The guinea fowl is succulent. I also like the morels.
0:41:55 > 0:42:02What I don't like is the watery courgette and the watery onion on top of all of that.
0:42:02 > 0:42:06There's a real lack of direction. Nothing really comes together.
0:42:16 > 0:42:22Lemon and blueberry tart. Down to two things - is there enough zing in the lemon filling
0:42:22 > 0:42:25and does the pastry crack?
0:42:27 > 0:42:30Two minutes, please.
0:42:32 > 0:42:38- How are you doing, Kirsty? - Fine, thank you. - You should be serving by now.
0:42:38 > 0:42:44- Is it important where the last blueberry goes?- Yes! Everything is important to the last drop.
0:42:58 > 0:43:03Her dessert is a lemon curd tart with blueberries and cream.
0:43:07 > 0:43:10I'm going to be a bit brutal here.
0:43:10 > 0:43:14If you scrape this off and get to this pastry shell,
0:43:14 > 0:43:18it's a very heavily-engineered piece. It's very thick.
0:43:18 > 0:43:23It's very solid. It turns into shrapnel at the slightest pressure.
0:43:23 > 0:43:26The filling is lemon curd.
0:43:26 > 0:43:30It's a very good way to make a quick lemon tart for your mates.
0:43:30 > 0:43:33It's not a very good way to make a tart to give to us.
0:43:33 > 0:43:38Not quite what you expect from this stage in this competition.
0:43:41 > 0:43:45Lemon curd's nicely balanced. Decent lemon tart.
0:43:45 > 0:43:50A tart case filled with lemon curd with blueberries on top. Sorry. I don't think it works.
0:43:59 > 0:44:02I really hope I've done enough to go through.
0:44:02 > 0:44:06I think it's come to be just a kind of great adventure.
0:44:06 > 0:44:09I really don't want it to stop now.
0:44:14 > 0:44:20OK, Danny, you've got 15 minutes on your first course, please.
0:44:20 > 0:44:22Danny Goffey's menu - lobster bisque,
0:44:22 > 0:44:28a bisque which requires long cooking of the shells to get real depth of flavour.
0:44:30 > 0:44:32- That's nice.- Have you rescued it?
0:44:32 > 0:44:35I think it's OK.
0:44:47 > 0:44:50Come on, Danny.
0:44:55 > 0:44:57Hi.
0:45:02 > 0:45:08Danny has served a starter of lobster bisque with buttered lobster tail, paprika,
0:45:08 > 0:45:10chives and caviar.
0:45:11 > 0:45:17It's not the colour of lobster bisque. It's the colour of a 1970s velour sofa.
0:45:20 > 0:45:26Pretty well-balanced. I don't know if he poached the lobster in the soup, but it's really nice.
0:45:26 > 0:45:32It just doesn't have the intensity and "Ya-rah!" that you expect lobster bisque to be.
0:45:32 > 0:45:38It's not the worst soup in the world. Quite nice. And he didn't overcook the lobster.
0:45:41 > 0:45:47It hasn't had enough time to mature. I like the lobster. I don't mind the texture of the soup at all.
0:45:47 > 0:45:54- It just doesn't have enough base flavour.- It starts, but it just doesn't stay with you.
0:45:56 > 0:45:58All right?
0:46:01 > 0:46:07- You've now got 12 minutes.- Really? - How long does that fish take?- 10. - Better get in the oven.
0:46:07 > 0:46:10Are you still going to attempt Hollandaise and spinach?
0:46:10 > 0:46:17- Yes. I've got a very quick recipe for the Hollandaise.- Right. - It can take two minutes.
0:46:25 > 0:46:31Herb-stuffed wild trout, new potatoes, spinach and Hollandaise sauce. Sounds great,
0:46:31 > 0:46:37but it's quite complex. It'll be interesting to see if he can pull it off.
0:46:38 > 0:46:40Uhhh...
0:46:42 > 0:46:44It's curdled.
0:46:44 > 0:46:48- What's happened?- The Hollandaise has...- Not worked?- ..curdled.
0:46:48 > 0:46:53So what are you going to do? Spinach and...the trout?
0:46:59 > 0:47:01Right.
0:47:07 > 0:47:12I can't remember what time I put the trouts in. Seven minutes?
0:47:19 > 0:47:21Two minutes, please, Dan.
0:47:29 > 0:47:31Go. Go, go.
0:47:33 > 0:47:35Smile. That's it - perfect.
0:47:38 > 0:47:39Carnage.
0:47:41 > 0:47:45- All right. How are you? - Very well.- Had a nightmare.
0:47:47 > 0:47:54There's no Hollandaise sauce. I apologise, but there's quite a lot of juice in the fish and stuff.
0:47:55 > 0:48:00His main course is wild trout en papillote, stuffed with onion and parsley,
0:48:00 > 0:48:04served with new potatoes and garlic wilted spinach.
0:48:04 > 0:48:11It's brave of Danny to cook something en papillote because you cannot tell whether or not it's cooked.
0:48:20 > 0:48:25Unfortunately, it's just not cooked, which is a shame. Could have been nice.
0:48:25 > 0:48:32I wish the Hollandaise had come through so I could say something nice. There ain't anything here.
0:48:36 > 0:48:41There are issues on this plate. Danny got in an absolute fluster.
0:48:41 > 0:48:44We've got trout sashimi in a bag.
0:48:46 > 0:48:51- Good.- Right, your famous souffle. Come on, do it.
0:48:51 > 0:48:57- Are your souffle moulds ready? - Yeah.- Oven at the right temperature? - I just need... Yeah.
0:48:57 > 0:49:00I need caster sugar.
0:49:25 > 0:49:28- All right, mate? Doing well. - Oh, man.
0:49:36 > 0:49:42Souffle is all about timing. Danny's a drummer. Presumably, timing is his forte,
0:49:42 > 0:49:44but again this is ambitious.
0:49:49 > 0:49:52Right, come on. Let's go. Quick.
0:50:00 > 0:50:04All right? Sorry about the wait there.
0:50:04 > 0:50:08I'll give you one first cos you had to wait the other times.
0:50:08 > 0:50:11Thank you very much.
0:50:11 > 0:50:15Danny has served his rhubarb and strawberry souffle
0:50:15 > 0:50:17with a rhubarb coulis.
0:50:17 > 0:50:20This is looking clean, elegant...
0:50:31 > 0:50:38- The rhubarb coulis is quite nice. It's quite sharp.- It's like a smaller, lighter Baked Alaska.
0:50:38 > 0:50:42He's actually done it very well. A lovely, delicate little thing.
0:50:42 > 0:50:47It's sweet, it's small and it didn't outstay its welcome.
0:50:50 > 0:50:54Hints of strawberry and rhubarb. Lovely souffle.
0:51:03 > 0:51:05Ahhh...
0:51:06 > 0:51:09'I just had a real nightmare.'
0:51:09 > 0:51:13It just got on top of me from my early stages of doing the soup.
0:51:13 > 0:51:17It was a bit hectic and it was really hard work.
0:51:17 > 0:51:19Really hard work.
0:51:38 > 0:51:43Today was always going to be tough. Critics' day, four very good cooks.
0:51:43 > 0:51:47- I think the best competition so far. - Phil had an absolute cracker.
0:51:47 > 0:51:53- I totally agree.- He put a smile on their face and that's not easy.
0:51:53 > 0:51:58I don't have a criticism of that starter. The pigeon was beautifully cooked.
0:51:58 > 0:52:04- They thought it was raw, but it worked really well. - It looked a picture.
0:52:04 > 0:52:10Main course - duck cooked brilliantly, lentils full of flavour but still attractive on the plate.
0:52:10 > 0:52:18And then the chocolate brownie and those cherries that burst flavour when you bit down on them.
0:52:18 > 0:52:22I've given it every ounce of the big man's effort.
0:52:22 > 0:52:25And hopefully it's enough.
0:52:25 > 0:52:31- Today Phil was marvellous. Phil, we agree on, is through. - Agreed.
0:52:31 > 0:52:35Nick's menu was really well thought out.
0:52:35 > 0:52:40Scallops - I liked the flavours. They were sharp, clean. Quite exciting.
0:52:40 > 0:52:44Nick's main course, lots of work. It was a nice dish.
0:52:44 > 0:52:48Beef was cooked very well. Mushroom sauce, decent.
0:52:48 > 0:52:55The dessert - great concept. Tarte tatin, but that pastry was not quite cooked enough.
0:52:55 > 0:52:59Decent I would say. The sort of stuff I like to eat.
0:52:59 > 0:53:03I got it all out in time. I'm absolutely ringing wet, sweat,
0:53:03 > 0:53:08so you can't really ask any more, can you?
0:53:08 > 0:53:13I think Nick and Phil are safe and we have to decide between Kirsty and Danny.
0:53:13 > 0:53:20- Kirsty's souffle was lovely. - Well risen, good body, lovely flavours. Very good souffle.
0:53:20 > 0:53:23Main course - it confused. It wasn't quite right.
0:53:23 > 0:53:30- The lemon tart, I quite liked it. - Thick pastry, lemon curd and a few blueberries on top.
0:53:30 > 0:53:36- Not a lot of skill there. - Kirsty's food lacks excitement. It was functional.
0:53:36 > 0:53:40It's important to impress with three dishes to get to the final.
0:53:40 > 0:53:45After coming so far, it would be just gutting to go home today.
0:53:45 > 0:53:52I felt for Danny today. He got in such a fluster. His first batch of bisque did not turn out.
0:53:52 > 0:53:59At least he had the temerity to make a second batch. The lobster inside the soup was really tasty.
0:53:59 > 0:54:03The soup - not enough depth. His main course I looked forward to.
0:54:03 > 0:54:10Hollandaise sauce, curdled. Inside that parcel was trout, which was half-cooked, half-raw.
0:54:10 > 0:54:15Souffle. I thought it was delicious. Really delicious.
0:54:15 > 0:54:22I think the amount of stress that I was under, you know, kind of reflected in it.
0:54:22 > 0:54:25Just a mad day for it all to happen, I guess.
0:54:27 > 0:54:31Danny's menu was really ambitious. He doesn't do safe. It's creative.
0:54:31 > 0:54:37When he gets it right, he gets it spectacularly right. Today he tripped up.
0:54:37 > 0:54:44And actually Kirsty didn't make any mistakes. She served the food she wanted and we were underwhelmed.
0:54:46 > 0:54:52We've got to try to find the real talent, the people who can go through and cope with the finals.
0:55:11 > 0:55:17We really, really don't want to see one of you leave the competition.
0:55:22 > 0:55:24The person leaving us...
0:55:30 > 0:55:35- ..is Danny.- You are not leaving! - Thank you so much, mate.
0:55:35 > 0:55:37- Thank you.- It's all right.
0:55:37 > 0:55:40Cheers, man.
0:55:40 > 0:55:42Cheer, big boy.
0:55:44 > 0:55:45Arrgh!
0:55:45 > 0:55:47Thanks, guys.
0:55:47 > 0:55:51- Nice one.- Wa-hey! - I had a bit of a nightmare today.
0:55:51 > 0:55:56Thanks, guys. Good luck to everyone. Have a great time.
0:56:04 > 0:56:07I suppose I'm disappointed, yeah.
0:56:07 > 0:56:09I just tried a bit too much.
0:56:11 > 0:56:13I've thoroughly enjoyed it.
0:56:13 > 0:56:18I really had no idea of how much I would be absorbed by this.
0:56:19 > 0:56:24I feel very happy to have got this far. I'll take away a lot of mad memories.
0:56:24 > 0:56:26Lovely memories.
0:56:29 > 0:56:33I guess it's... back to writing songs next week.
0:56:42 > 0:56:47Congratulations. You are our three finalists. Well done!
0:56:47 > 0:56:49CHEERING
0:56:54 > 0:56:57I'm thrilled. I'm delighted.
0:56:57 > 0:56:59I just cannot... Seriously?!
0:56:59 > 0:57:05If I'd said at the beginning I'd get to the final, I'd have never thought it.
0:57:07 > 0:57:13I've got very mixed bags of emotions. I'm absolutely over the moon. I can't wait to tell my mum!
0:57:13 > 0:57:17I'm really happy. Really, really happy.
0:57:17 > 0:57:22Absolutely fantastic. I would never have thought in a million years
0:57:22 > 0:57:27that I'd be stood here today. I'm really, really proud of myself.
0:57:27 > 0:57:30- Well done, guys. - Well done.
0:57:30 > 0:57:33Now it gets serious!
0:57:38 > 0:57:43Next time, it's the MasterChef Finals.
0:57:43 > 0:57:45Quiet, please! And...action.
0:57:45 > 0:57:50Kirsty, Phil and Nick will be pushed to the limit.
0:57:50 > 0:57:52- Whoo! - Mayday!
0:57:55 > 0:57:58You won the World Cup. This is easy.
0:58:02 > 0:58:06Our Celebrity MasterChef Champion is...
0:58:16 > 0:58:20Subtitles by Subtext for Red Bee Media Ltd - 2011
0:58:21 > 0:58:23Email subtitling@bbc.co.uk