0:00:05 > 0:00:1116 celebrities are battling it out to win the coveted MasterChef crown.
0:00:11 > 0:00:14If you don't impress today, you're basically on your bike.
0:00:16 > 0:00:20These celebrities have already reached the top of their profession.
0:00:20 > 0:00:23But can they cut it in the kitchen?
0:00:23 > 0:00:24I would love to go through.
0:00:24 > 0:00:27There's no two ways about it. Of course I would.
0:00:27 > 0:00:29It just sucks you in.
0:00:29 > 0:00:31The pressure is on today.
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:43 > 0:00:47Last time, Linda, Michelle and Nick
0:00:47 > 0:00:53got their first taste of life in a busy restaurant kitchen.
0:00:53 > 0:00:55So two rib eye, medium rare.
0:00:55 > 0:00:56Now, please.
0:00:57 > 0:00:59The heat is on!
0:00:59 > 0:01:02I really need three scallops, right now!
0:01:02 > 0:01:05I can't make these cook quicker
0:01:05 > 0:01:07and they're shouting for it and it's not ready!
0:01:07 > 0:01:08Argh!
0:01:16 > 0:01:19Now they're back to face two more challenges
0:01:19 > 0:01:23before one of them is sent home.
0:01:23 > 0:01:27We put our celebrities through the pressure of a true restaurant service.
0:01:27 > 0:01:31And now it's time to understand what they've learnt
0:01:31 > 0:01:33in that restaurant kitchen.
0:01:36 > 0:01:39Every time you go in there, the pressure's right back on you.
0:01:40 > 0:01:43Just got to cook really well and hopefully everything will go right.
0:01:46 > 0:01:50I'm thoroughly enjoying MasterChef.
0:01:50 > 0:01:54I'm just immersed in the whole thing.
0:01:54 > 0:01:56I didn't think it would take over my life and it has.
0:01:59 > 0:02:02My cooking is getting better by the day.
0:02:04 > 0:02:06I've learnt so much.
0:02:20 > 0:02:24On the benches next to me are a beautiful set of ingredients.
0:02:24 > 0:02:28And from those ingredients, we want you to create two dishes.
0:02:33 > 0:02:37You have to continue to perform if you want to stay in this competition.
0:02:37 > 0:02:39Cos we are fast approaching a time...
0:02:39 > 0:02:42where the weakest will leave and only the strongest will stay.
0:02:44 > 0:02:46Please come and select your ingredients.
0:02:52 > 0:02:58The celebrities now have ten minutes to choose from a selection of ingredients,
0:02:58 > 0:03:02including Dover sole, smoked haddock, squid,
0:03:02 > 0:03:05mussels, minced chicken,
0:03:05 > 0:03:09berries, citrus fruit and vegetables.
0:03:11 > 0:03:14I thought I'd do some garlicky mushrooms to start.
0:03:14 > 0:03:17I don't know if that's adventurous enough.
0:03:17 > 0:03:19My mind's changing all the time, actually.
0:03:20 > 0:03:24Only four more minutes to choose your ingredients.
0:03:26 > 0:03:30Come on, guys, we need to hot up. Nick, you really need to move, mate.
0:03:31 > 0:03:34I love squid and I haven't cooked it here, yet.
0:03:34 > 0:03:36Hopefully I'll cook it OK today.
0:03:38 > 0:03:42I'm thinking sort of a moules mariniere with the mussels,
0:03:42 > 0:03:44or something maybe with the squid.
0:03:44 > 0:03:46I'm not sure, I'm really not sure yet.
0:03:48 > 0:03:52Come on! You need to choose these ingredients, hurry up.
0:04:02 > 0:04:03Decision made. Well done.
0:04:03 > 0:04:06You have your ingredients.
0:04:06 > 0:04:07Cook beautifully.
0:04:07 > 0:04:091 hour 15 minutes -
0:04:09 > 0:04:10let's cook.
0:04:18 > 0:04:20Oh, mate!
0:04:20 > 0:04:23We've got ourselves three strong cooks.
0:04:23 > 0:04:25All of them with different talents.
0:04:25 > 0:04:27Now it's time to see what they're truly made of.
0:04:32 > 0:04:37I think Nick's a great cook but I think he's had quite a strong competition.
0:04:37 > 0:04:40- Very, very good mayonnaise. I think you've done a decent job.- Thanks.
0:04:42 > 0:04:46Your crab cakes are really good! Nick, good job.
0:04:46 > 0:04:48He just panics a little bit too much.
0:04:52 > 0:04:54It is still like eating raw cake mix.
0:04:54 > 0:04:56Erm...bother.
0:04:59 > 0:05:01Nick has to be a little bit more in control.
0:05:05 > 0:05:07The pressure in this competition is unbelievable.
0:05:09 > 0:05:10Panic sets in...
0:05:10 > 0:05:14That's the most annoying thing cos you can't even think!
0:05:17 > 0:05:22- Nick.- Yes.- The pressure's on today, you're back to your old huff and puff self.- Yep.
0:05:22 > 0:05:26- What are you doing for us today? - Fried squid rings with mayonnaise
0:05:26 > 0:05:29and I'm going to try and do something that you did yesterday
0:05:29 > 0:05:31with the pasta and the white wine sauce
0:05:31 > 0:05:34and I'll throw in some mussels instead, we did it with crab yesterday.
0:05:34 > 0:05:37- I might add a bit of the squid and the haddock, as well.- And where are the tomatoes going?
0:05:37 > 0:05:40I'm not sure. I did another dressing yesterday
0:05:40 > 0:05:43and I might do something with that if it goes Pete Tong.
0:05:43 > 0:05:46Are you under more pressure now since that failed cake fiasco?
0:05:46 > 0:05:51Yeah, definitely, I was going mad at myself the whole night after that.
0:05:51 > 0:05:52So what do you need to do now?
0:05:52 > 0:05:55Pull it out the bag, mate. Literally.
0:05:59 > 0:06:03Nick isn't quite sure what his last pasta dish is going to be.
0:06:03 > 0:06:08I hope he makes his mind up soon cos he's running out of time.
0:06:12 > 0:06:16You've had 15 minutes, you have an hour to go.
0:06:19 > 0:06:22Linda cooks at home for her family. She has a good palate.
0:06:22 > 0:06:24She knows what people like to eat.
0:06:25 > 0:06:28- Daa-raa! - Is that a good daa-raa?
0:06:28 > 0:06:31There's no such thing as a bad daa-raa.
0:06:31 > 0:06:34That sauce is delicious.
0:06:34 > 0:06:39Linda's foundations are solid. Sometimes her concoctions are a bit weird.
0:06:39 > 0:06:44You have taken lovely things and made them silly by putting them all together.
0:06:46 > 0:06:47Lesson learnt.
0:06:49 > 0:06:51I'd like now to see a little bit of finesse.
0:06:52 > 0:06:53Be a bit braver.
0:06:56 > 0:07:00The invention tests I think are the worst of all, I hate them!
0:07:02 > 0:07:04I am very scared about it.
0:07:07 > 0:07:09Linda, what are your dishes?
0:07:09 > 0:07:11I'm going to do a nice fruit crumble.
0:07:11 > 0:07:13I've never done a fruit crumble before.
0:07:13 > 0:07:17And then I'm going to do fish on a couscous with lots of things in it.
0:07:17 > 0:07:22- I'm hoping it'll work. It's a creation.- This is really experimental for you.- Totally.
0:07:22 > 0:07:26Nothing that you've done before rang any bells over there?
0:07:26 > 0:07:30I've obviously cooked smoked haddock before but just plain, for the kids...
0:07:30 > 0:07:32just in the microwave!
0:07:32 > 0:07:36- Oh, Linda... - The water in the microwave, but I should probably just...- Sorry?
0:07:36 > 0:07:40In the microwave, in a little dish of water...
0:07:40 > 0:07:45- for a couple of minutes. - I wish you'd cook with more confidence, I think you're good.
0:07:45 > 0:07:48I am cooking with confidence! I'm happy here today, there's no tears. I won't cry.
0:07:48 > 0:07:51- Linda, good luck.- Thank you.
0:07:54 > 0:07:57Linda's attempting two dishes she's not quite sure of,
0:07:57 > 0:08:00if she can make it work, that's really impressive
0:08:00 > 0:08:02cos she's cooking on instinct.
0:08:14 > 0:08:17Halfway, guys. Halfway.
0:08:20 > 0:08:25The start of the competition for Michelle was nothing short of a disaster.
0:08:25 > 0:08:28- Michelle, you've cut yourself. - Oh, dear!
0:08:28 > 0:08:33It tastes like a piece of fish which is undercooked and not seasoned enough.
0:08:33 > 0:08:34OK.
0:08:34 > 0:08:37John, she's ambitious and she is working really hard.
0:08:39 > 0:08:42It looks like a dish that should come out of a restaurant,
0:08:42 > 0:08:45the way it's been presented.
0:08:45 > 0:08:48That lady is nothing if not a fighter.
0:08:50 > 0:08:53I feel...tired today!
0:08:53 > 0:08:56It's incredible cos I do very long hours in the business...
0:08:57 > 0:09:02..but I'm here again today, with all ten fingers!
0:09:05 > 0:09:08Michelle, what two dishes are you cooking for us.
0:09:08 > 0:09:13I am going to cook you squid with olive oil and chillies.
0:09:13 > 0:09:18The main course, I'm cooking chicken with peppers, garlic
0:09:18 > 0:09:20and a cream sauce.
0:09:20 > 0:09:22Minced chicken with a cream sauce.
0:09:22 > 0:09:24Is there anything firm in this dish at all?
0:09:24 > 0:09:27Oh, pasta. I'm making pasta, too. Sorry?
0:09:27 > 0:09:30We've seen you rise to the challenge.
0:09:30 > 0:09:33- You obviously- love- competition.
0:09:33 > 0:09:35I've given up my day job for weeks now,
0:09:35 > 0:09:39but I think that when you commit to something you should do it really well,
0:09:39 > 0:09:43so I've committed to this competition and I'm going to do my best.
0:09:49 > 0:09:53She's got a pasta dish she's making with a creamy sauce
0:09:53 > 0:09:54and minced chicken.
0:09:55 > 0:09:57That's unusual.
0:09:59 > 0:10:03Woah, guys, seven minutes. Seven minutes, that is all you've got.
0:10:03 > 0:10:05Please move yourselves.
0:10:11 > 0:10:15Guys, two minutes, please. Just two minutes.
0:10:16 > 0:10:19You've literally got a minute.
0:10:25 > 0:10:27That's it! Time's up.
0:10:38 > 0:10:44Linda's two dishes - a smoked haddock and mussels on a bed of garlic and chilli couscous.
0:10:46 > 0:10:50And mixed berry crumble with whipped cream.
0:10:56 > 0:11:01That rich garlic, parsley, salty mussels...beautifully smoked piece of fish, cooked beautifully,
0:11:01 > 0:11:03is really lovely.
0:11:03 > 0:11:07It's all a bit wet, but I love the way it tastes.
0:11:07 > 0:11:11Oh, good. Good.
0:11:16 > 0:11:18Flavour-wise - great.
0:11:18 > 0:11:21Texture of your fish, texture of your mussels - great.
0:11:21 > 0:11:24But texture of the couscous- it doesn't do it for me.
0:11:24 > 0:11:28It's like a smoked fish porridge.
0:11:28 > 0:11:30SHE LAUGHS
0:11:30 > 0:11:35- I don't think many people would order that on the menu, would they? - No, they wouldn't.
0:11:37 > 0:11:43From your haddock and mussels to crumble.
0:11:43 > 0:11:45There are issues on here, Linda.
0:11:45 > 0:11:49The first one is there is water coming out of your cream
0:11:49 > 0:11:51and that signifies it's over-whipped.
0:11:59 > 0:12:02Your crumble - first topping didn't work
0:12:02 > 0:12:06so we've got a sort of pie top with lovely sweet, beautifully cooked fruit.
0:12:06 > 0:12:09Oh! You see, I meant to say it's a little fruit pie.
0:12:09 > 0:12:12Fruit crumble it's not,
0:12:12 > 0:12:14but delicious it is.
0:12:14 > 0:12:15Oh!
0:12:19 > 0:12:21Mmmmm.
0:12:22 > 0:12:25Mmm, that's really good, it's like a wet Bakewell tart.
0:12:25 > 0:12:27Oh, it's changing by the minute!
0:12:27 > 0:12:31Mmm, that is a very, very moreish, well-balanced pud.
0:12:31 > 0:12:32Oh, I'm really pleased, thank you.
0:12:38 > 0:12:40I feel like I've really achieved something today.
0:12:42 > 0:12:47A creation - that did not exist until I cooked it, so that's fantastic. I'm really pleased.
0:12:52 > 0:12:55Michelle's made pan-fried chilli squid
0:12:55 > 0:13:01and macaroni with a minced chicken, red pepper and white wine cream sauce.
0:13:06 > 0:13:10I really like that sweet but hot chilli sauce you've made.
0:13:10 > 0:13:11I love the look of your dish,
0:13:11 > 0:13:14but the squid themselves need some more cooking.
0:13:14 > 0:13:17- OK.- They are a little bit wet and slimy...
0:13:17 > 0:13:20- Yep.- ..on the inside there.
0:13:26 > 0:13:28I think the concept is a very good one,
0:13:28 > 0:13:31salty squid, quickly cooked...
0:13:31 > 0:13:35- but it hasn't quite worked. Squid's not cooked and not enough spice in the chilli.- OK.
0:13:35 > 0:13:45Let's have a look at the pasta.
0:13:45 > 0:13:50It is slightly dry and also the chicken's slightly dry, but it tastes OK.
0:13:50 > 0:13:55Glass of wine and a bit of company, you'd get it down you.
0:14:02 > 0:14:07- Cream, chicken, peppers... Not for me, I'm sorry.- Oh, really?
0:14:07 > 0:14:10I'm really sorry. I just think peppers very acidic and sweet
0:14:10 > 0:14:12and then cream.
0:14:12 > 0:14:14Right, OK.
0:14:21 > 0:14:23I'm just gutted cos
0:14:23 > 0:14:26I thought my presentation on those dishes were lovely.
0:14:26 > 0:14:29They just didn't taste as good as they looked.
0:14:34 > 0:14:38Nick's made battered squid with mayonnaise
0:14:38 > 0:14:44and macaroni topped with mussels in a garlic, chilli and white wine sauce.
0:14:49 > 0:14:53The squid's really crunchy on the outside, the inside it's gone a little bit rubbery,
0:14:53 > 0:14:58slightly overcooked, but not that bad. Your mayonnaise - lots and lots of lemon juice in it,
0:14:58 > 0:15:03but I think for a lot of people that mayonnaise will be too sharp to go with your squid rings.
0:15:03 > 0:15:05But not bad at all, Nick. Not bad at all.
0:15:12 > 0:15:17Squid's cooked all right for me, but your mayonnaise is a little too lemony.
0:15:17 > 0:15:21There are errors creeping into your food, dish by dish.
0:15:23 > 0:15:24From squid...
0:15:26 > 0:15:27..to pasta.
0:15:33 > 0:15:38It's sweet and it's acidic and it's hot peppery and that's good.
0:15:38 > 0:15:40Nice flavours.
0:15:40 > 0:15:43But those flavours don't necessarily work with macaroni pasta.
0:15:43 > 0:15:47When we asked you what you'd do you said, "It may be this and it may be that..."
0:15:47 > 0:15:50And that's what we've ended up with -
0:15:50 > 0:15:51a dish full of maybes.
0:15:58 > 0:16:03It is a weird combination cos I love the mussels with that sharp white wine.
0:16:03 > 0:16:06The pasta on the other hand then thrown into it...
0:16:06 > 0:16:09For me, it doesn't quite work.
0:16:15 > 0:16:16It wasn't quite right.
0:16:16 > 0:16:19I didn't really know what I was doing until the end.
0:16:19 > 0:16:23It's just... I just get annoyed with myself, but there you go. Them's the breaks.
0:16:28 > 0:16:30Well done. Thank you very much.
0:16:31 > 0:16:33The next time you cook for us,
0:16:33 > 0:16:35you'll be cooking to stay in the competition.
0:16:37 > 0:16:39Thank you. Off you go.
0:16:45 > 0:16:49Today we wanted them to recreate food of a restaurant standard,
0:16:49 > 0:16:54for me, actually, the results aren't as good as I wanted,
0:16:54 > 0:16:57but they are showing they have potential.
0:17:01 > 0:17:04The star of the day - interestingly enough - Linda.
0:17:04 > 0:17:08She cooks crowd-pleasing food.
0:17:08 > 0:17:10Food that people like to eat.
0:17:10 > 0:17:13And her presentation, John, is good!
0:17:13 > 0:17:14Really good.
0:17:17 > 0:17:21It's an emotional rollercoaster, but you're learning so much.
0:17:21 > 0:17:24I wouldn't have missed this journey for the world.
0:17:26 > 0:17:32The creations Michelle has made don't really fill me with joy.
0:17:32 > 0:17:35But she is a fighter.
0:17:35 > 0:17:39She is resilient. You know, during prep she cut her finger really bad,
0:17:39 > 0:17:41but she came back and she fought for her life.
0:17:42 > 0:17:46If Michelle is going to survive in this competition,
0:17:46 > 0:17:50she needs to match that fight with a fair amount of skill.
0:17:52 > 0:17:54The next challenge,
0:17:54 > 0:17:59there can't be any muck ups whatsoever. I've just got as much luck as anyone else.
0:18:02 > 0:18:06I think Nick could actually be a class act.
0:18:06 > 0:18:10If you look at the way he performed in the restaurant, Chef loved him.
0:18:10 > 0:18:16Nick has great ideas but somehow or another, the man needs to settle down and have courage of his convictions.
0:18:18 > 0:18:21I want to carry on and I want to get through to the next stage.
0:18:21 > 0:18:26I'm just going to try and stay focused and not get into a tizz over silly things.
0:18:26 > 0:18:28Just really try and keep calm.
0:18:41 > 0:18:42Throughout this week,
0:18:42 > 0:18:48these three celebrities have been through the toughest culinary challenges of their lives.
0:18:48 > 0:18:55But after today, only the best can become semi-finalists.
0:18:57 > 0:18:59Today there's just one challenge -
0:18:59 > 0:19:02the perfect three-course meal.
0:19:02 > 0:19:04This is it, the day of reckoning.
0:19:04 > 0:19:07Do they have what it takes to continue on Masterchef?
0:19:07 > 0:19:11We've pushed them really hard. Let's see what they've learnt.
0:19:11 > 0:19:14Let's see them deliver three exceptional plates of food.
0:19:14 > 0:19:17At the end of this, only the strong will survive.
0:19:28 > 0:19:32Ladies and gentleman, this has been a very big week.
0:19:32 > 0:19:35Everything comes down to these three courses now.
0:19:35 > 0:19:40Served up not just to John and I,
0:19:40 > 0:19:43but to three formidable cookery judges from the WI.
0:19:46 > 0:19:48These ladies know their stuff.
0:19:51 > 0:19:54This is your chance to secure your place in the competition.
0:19:54 > 0:19:56Let's cook.
0:20:00 > 0:20:02The contestants have just one hour and 45 minutes
0:20:02 > 0:20:05to cook a three-course meal of their own design.
0:20:10 > 0:20:14Today's three diners are all prominent cookery judges
0:20:14 > 0:20:16from the Women's Institute.
0:20:19 > 0:20:23Amy Willcock is one of the WI's national cookery judges,
0:20:23 > 0:20:26popularly known as the "Queen of Aga Cooking."
0:20:29 > 0:20:32Ruth Bond is the chair of the WI
0:20:32 > 0:20:36and has been a member for over 30 years.
0:20:39 > 0:20:43And Jill Brand is one of the WI's top authors,
0:20:43 > 0:20:47specialising in the baking of breads, cakes and biscuits.
0:20:50 > 0:20:54These three ladies will take no prisoners at all.
0:20:54 > 0:20:58They'll be brutally honest, they want to taste great food.
0:21:04 > 0:21:08Throughout the competition, entrepreneur Michelle has struggled.
0:21:11 > 0:21:15- Oh!- You're in my hands, you're in safe hands, don't worry.
0:21:15 > 0:21:20Over-cooked tomatoes, under-cooked vegetables. It's not very good.
0:21:21 > 0:21:24And at times has tried too hard to impress.
0:21:24 > 0:21:27I don't want that many flavours with my scallop.
0:21:27 > 0:21:30The cream in those potatoes is misplaced.
0:21:30 > 0:21:33Don't try to be too ambitious.
0:21:34 > 0:21:38But certain dishes have shown promise.
0:21:38 > 0:21:41It looks like a dish that should come out of a restaurant.
0:21:43 > 0:21:44I think it's delightful.
0:21:44 > 0:21:49And have got her through the first elimination.
0:21:52 > 0:21:55I feel like I'm waiting for an execution.
0:21:55 > 0:22:00It's just so important that John and Gregg don't think that I'm an idiot.
0:22:03 > 0:22:06- Big day today. - Yeah, very big, uh-huh.
0:22:06 > 0:22:08And how are you feeling?
0:22:08 > 0:22:12I'm OK now that I've started, so I'm getting into my zone. Yeah.
0:22:12 > 0:22:17Michelle, what are you cooking to secure place in the competition?
0:22:17 > 0:22:22Scottish smoked salmon with tiger prawns in a seafood ragout,
0:22:22 > 0:22:26with cucumber, hot cucumber.
0:22:26 > 0:22:28OK. Main course?
0:22:28 > 0:22:32Scottish lamb, roasted parsnips, potato fondant in a rosemary jus.
0:22:32 > 0:22:36- And dessert?- Chocolate fondant... - Chocolate fondant?
0:22:36 > 0:22:40- ..with Chantilly cream.- Ooh. - And a warm chocolate sauce.
0:22:40 > 0:22:44- Are you just taking on more than you think you should have? - Yeah. Massively, yeah.
0:22:44 > 0:22:48I did the chocolate fondant last night and it was awful. Yeah.
0:22:54 > 0:22:59I'm nervous for her for the chocolate fondant. 90% of them fail here.
0:22:59 > 0:23:02If Michelle achieves her goal, I tell you what,
0:23:02 > 0:23:04I'll be truly impressed.
0:23:06 > 0:23:08Half hour already gone.
0:23:13 > 0:23:18So far, some of Linda's dishes have had strange combinations.
0:23:20 > 0:23:22Never before in my life have I had spaghetti,
0:23:22 > 0:23:25toast and mashed potato altogether.
0:23:25 > 0:23:27Neither have I!
0:23:28 > 0:23:30It's like a smoked fish porridge.
0:23:30 > 0:23:34I don't think many people would order that on the menu, would they?
0:23:34 > 0:23:36No, they wouldn't.
0:23:37 > 0:23:42- Really heavy, salty bacon with smoked salmon is ghastly.- Really?!
0:23:42 > 0:23:43Absolutely ghastly.
0:23:45 > 0:23:49- But in-between the chaos, there's been real skill.- Ta-da!
0:23:49 > 0:23:53- Is that a good "ta-da"?- There's no such thing as a bad "ta-da".
0:23:53 > 0:23:54LAUGHTER
0:23:56 > 0:23:59That is a very, very more-ish, well-balanced pud.
0:23:59 > 0:24:01I'm really pleased, thank you.
0:24:02 > 0:24:05I've learnt to believe in myself
0:24:05 > 0:24:09and that food isn't a thing to be frightened of.
0:24:09 > 0:24:11Chuck all the things in that you think might work,
0:24:11 > 0:24:14because nine times out of ten they probably will.
0:24:14 > 0:24:17Just cook from your heart and go for it.
0:24:17 > 0:24:22Linda, it's a big day, pressure's on but you've got a smile on your face.
0:24:22 > 0:24:24So far, so good, but it's early days yet.
0:24:24 > 0:24:26Tell us your three courses today.
0:24:26 > 0:24:29Linguine with mascarpone and mushroom to start,
0:24:29 > 0:24:32and then I'm doing stuffed sardines with pines nuts
0:24:32 > 0:24:37and anchovies on, my favourite, mashed potato and carrots.
0:24:37 > 0:24:40Followed by a lemon posset
0:24:40 > 0:24:43and I'm trying to do some little biscuits for the side.
0:24:43 > 0:24:46- Linda, what's at stake today? - Everything's at stake today.
0:24:46 > 0:24:48It's all been a waste if I don't go through.
0:24:48 > 0:24:52Are you worried at all about the WI ladies?
0:24:52 > 0:24:56Yeah, of course, because I like to cook for my man and he likes
0:24:56 > 0:25:00his food, but whether it's a ladies kind of dish, I don't know.
0:25:00 > 0:25:04Have you done all you can do in this competition, or do you want to do more?
0:25:04 > 0:25:08Of course I want to do more. The further you get on, the more hungry you get for it,
0:25:08 > 0:25:12especially the comments I got on the last task really boosted me up.
0:25:12 > 0:25:16- You're very confident.- I'm not, you know. Inside I'm like jelly.
0:25:16 > 0:25:19- Look at that.- It normally shakes?
0:25:19 > 0:25:21It is shaking, that's shaking for me.
0:25:25 > 0:25:28Linguine, mushrooms and mascarpone - OK.
0:25:28 > 0:25:31Sardines on mashed potato with carrots? A bit weird.
0:25:31 > 0:25:34But I think the dessert could be an absolute triumph.
0:25:34 > 0:25:37A lemon posset with the berries and the biscuits.
0:25:37 > 0:25:40There is a set of people I would not want to be making
0:25:40 > 0:25:42biscuits for right now - it's the WI ladies.
0:25:46 > 0:25:51Right from the start, Hollyoaks star Nick has shown great potential...
0:25:52 > 0:25:57Crispy outside, soft on the inside - your crab cakes are really good.
0:25:58 > 0:26:04Your fish is absolutely perfectly cooked. Brilliant!
0:26:05 > 0:26:08..but at times becomes flustered...
0:26:08 > 0:26:13- Damn.- ..And makes silly mistakes.
0:26:13 > 0:26:16It is like eating raw cake mix.
0:26:16 > 0:26:17Bother.
0:26:18 > 0:26:22It is a weird combination. For me, it doesn't quite work.
0:26:25 > 0:26:29I've never sweated so much in all my life doing this programme.
0:26:29 > 0:26:33I'd say I'm pushing myself as far as I can be pushed today with doing this.
0:26:33 > 0:26:36I expect them to be shouting at me to put it on and get it out.
0:26:38 > 0:26:41Nick, what a pace. Honestly, do you work better at this pace?
0:26:41 > 0:26:46I don't know. I'm running around like a headless chicken once again.
0:26:46 > 0:26:50I think I'm on course. I think I'm getting the timings I've set myself.
0:26:50 > 0:26:53- I don't know, we'll see. - What are your three courses, Nick?
0:26:53 > 0:26:56Herb-roasted scallops with a pea and lemon risotto,
0:26:56 > 0:27:00and then I'm doing rack of lamb with Chantenay carrots
0:27:00 > 0:27:03dauphinoise potatoes and a blackberry jus.
0:27:03 > 0:27:08- And dessert?- A vanilla panna cotta with balsamic strawberries.
0:27:08 > 0:27:12- Whoa!- Problem with the panna cotta is you won't know whether it's worked
0:27:12 > 0:27:16until you've got them out of the fridge. What will you do if they haven't set?
0:27:16 > 0:27:19- Well, just cry probably.- Serve a puddle.- Yeah, something like that.
0:27:19 > 0:27:22- Mistakes in the last couple of rounds, Nick.- Yeah.
0:27:22 > 0:27:26If something goes wrong today, how will you stop yourself from losing your head?
0:27:26 > 0:27:29I have no idea, mate. Let's just hope something don't go wrong.
0:27:34 > 0:27:36I really love Nick's menu, I think it's great.
0:27:36 > 0:27:41But scallops on a risotto? We've got to make sure everything's cooked properly.
0:27:41 > 0:27:45We can't have crunchy rice and spongy scallops.
0:27:45 > 0:27:48It's whether he can get that main course to work.
0:27:48 > 0:27:50Lamb and dauphinoise - really tricky.
0:27:53 > 0:27:55First to face the critics is Michelle.
0:27:55 > 0:27:59Not long now till your first course. Where is your first course?
0:27:59 > 0:28:04- It's here.- You've got 15 minutes. - How long?
0:28:04 > 0:28:08- 15 until that ragout goes out. - That's fine. 15.
0:28:08 > 0:28:10So, what do we think about Michelle's menu?
0:28:10 > 0:28:14"Ragout of tiger prawns, smoked salmon and cucumber."
0:28:14 > 0:28:16I mean, it sounds interesting but, actually, urgh!
0:28:16 > 0:28:18I'm not sure about that.
0:28:18 > 0:28:22Smoked salmon hot is really nice. It could add another dimension to it.
0:28:22 > 0:28:26It sounds surprising and we need an element of surprise.
0:28:27 > 0:28:3060 seconds, Michelle.
0:28:30 > 0:28:3260 seconds?
0:28:37 > 0:28:40You're on time, you're all right. Well done.
0:28:43 > 0:28:45Well done.
0:28:45 > 0:28:46Good.
0:28:49 > 0:28:53- She's still got a lot to do. - Her first course is out on time. The parsnips are there.
0:28:53 > 0:28:57She's got 15 minutes. Lamb's in the oven, potatoes are done, there's no spinach,
0:28:57 > 0:29:02the sauce hasn't been started. The chocolate fondant is nowhere to be seen.
0:29:02 > 0:29:05- There's the chocolate fondant and the starter's gone.- Ah.
0:29:07 > 0:29:11- Hello, guys.- Hello.- Hello. Thank you.
0:29:11 > 0:29:13Thank you very much. Thank you.
0:29:15 > 0:29:19Michelle's starter is a ragout of tiger prawns,
0:29:19 > 0:29:22smoked salmon and cucumber.
0:29:22 > 0:29:27Presentation could have been done in a more dainty manner, I think.
0:29:27 > 0:29:29It's all very...pinkish.
0:29:34 > 0:29:36Well, I think it's all over-cooked.
0:29:36 > 0:29:40It is very tough and the prawn is definitely chewy.
0:29:40 > 0:29:42This dish just has no wow factor for me.
0:29:47 > 0:29:52I think it's really well flavoured. I think the broth is a bit thin.
0:29:52 > 0:29:55I can't work out do I eat it with a knife and a fork and a spoon.
0:29:55 > 0:29:59But I like the base flavour of that.
0:29:59 > 0:30:01I like the broth with the fish,
0:30:01 > 0:30:05- but the broth on it's own is a little too strong. - This is the first course.
0:30:05 > 0:30:07The issue we've got now is can she get a main course
0:30:07 > 0:30:09and a dessert on a plate?
0:30:18 > 0:30:21- What are you going to do? - What do you mean?
0:30:21 > 0:30:24We've got 15 minutes, your parsnips aren't done,
0:30:24 > 0:30:28your sauce hasn't been started and you haven't started your fondant.
0:30:28 > 0:30:32You've got to make a decision now because you've got 15 minutes to go.
0:30:32 > 0:30:34I don't think you can carry on regardless, can you?
0:30:34 > 0:30:37Oh, man. Why is it all going so wrong?
0:30:45 > 0:30:49The roast rack of lamb - well, that's one of my favourite meats.
0:30:49 > 0:30:53- From a menu, this is the one I would choose.- This sounds like a really good dish.
0:30:53 > 0:30:58I love parsnips. They're one of my favourite vegetables.
0:30:58 > 0:31:03I'll have them for anything. So, we'll wait and see.
0:31:03 > 0:31:07The only thing I've not got is my parsnips and I'm raging. Raging.
0:31:07 > 0:31:12- I practised them till four o'clock this morning.- You should have practised till five.
0:31:14 > 0:31:17- You've got about four minutes. Do you think you'll be on time?- Yeah.
0:31:17 > 0:31:22- And what are you going to do about your chocolate fondant?- I don't know.
0:31:25 > 0:31:29- They should actually be out now. - Oh, really?- Really, yeah.- OK.
0:31:29 > 0:31:33I've lost it.
0:31:33 > 0:31:34- Push, push now.- OK.
0:31:37 > 0:31:39Come on, mate. Finish the other two and let's go.
0:31:41 > 0:31:46Yeah? Done? Is that it? Good. Well done, you. Don't run.
0:31:46 > 0:31:48Don't run with hot plates.
0:31:48 > 0:31:53- Knock 'em dead.- Straight back here and get your fondant done, yeah?
0:31:54 > 0:31:57We have still got fondant in its little containers.
0:31:57 > 0:32:02- That's the pudding, right? - That's the pudding. There.
0:32:04 > 0:32:06SHE GASPS
0:32:06 > 0:32:09- Smile.- Hello there. Thank you.
0:32:14 > 0:32:18This is Scottish rack of lamb with potato fondant,
0:32:18 > 0:32:23rosemary jus and my cranberries have been soaked.
0:32:23 > 0:32:25It's not perfect, but...
0:32:27 > 0:32:29Oh, dear.
0:32:30 > 0:32:35- You can really smell the rosemary. - The rosemary's coming out, isn't it?
0:32:35 > 0:32:40But...I can't see any parsnips, can you?
0:32:40 > 0:32:43No, and that's what we were all looking forward to,
0:32:43 > 0:32:45unless they're hiding under a cutlet.
0:32:55 > 0:32:58What do we think the cranberries are soaked in?
0:32:59 > 0:33:01Well, till we try...
0:33:02 > 0:33:05I don't think that these are cranberries.
0:33:05 > 0:33:08I think these are probably cherries.
0:33:09 > 0:33:14The flavour of the meat is very good. The Scottish lamb is delicious.
0:33:14 > 0:33:21What I'm concerned about is the fat on the meat hasn't been rendered.
0:33:21 > 0:33:22It's almost raw, the fat.
0:33:22 > 0:33:27The potato is not adequately cooked. It should have been creamier.
0:33:33 > 0:33:36John, she was very late taking this to the ladies.
0:33:36 > 0:33:39There are splashes of sauce all over the plate
0:33:39 > 0:33:41and there aren't any parsnips on there.
0:33:43 > 0:33:45OK. Fondant time, yeah?
0:33:47 > 0:33:49I hate working in a mess.
0:33:51 > 0:33:53Look at this.
0:33:53 > 0:33:59At this stage, Michelle doesn't have a hope of getting her dessert out on time.
0:33:59 > 0:34:04- Your dessert is supposed to be on that table in seven minutes. - Oh, I'm not going to do it.
0:34:04 > 0:34:07- As soon as it's in the oven, will you tell me?- Do you know this brush?
0:34:07 > 0:34:11- I don't know it, no. I've never met it before.- Things are coming off it.
0:34:11 > 0:34:13As soon as your fondants are in the oven,
0:34:13 > 0:34:18- tell me because you'll have to go and tell the ladies you're running late. - OK, fine.
0:34:20 > 0:34:24Chocolate fondant with chocolate sauce - mmm! Yummy!
0:34:24 > 0:34:27If it's done right, it'll be good,
0:34:27 > 0:34:31but I would never choose to do something like that. It's risky.
0:34:35 > 0:34:37It's all about timing.
0:34:37 > 0:34:40Chocolate fondants, they have to be timed to perfection.
0:34:40 > 0:34:46If you don't have that wonderful unctuous, gooey centre, it's just a sponge.
0:34:48 > 0:34:52- Michelle.- Yeah?- You're five minutes late on your desserts.
0:34:52 > 0:34:56By the time you get them in and cooked, you'll be at least 20 minutes late.
0:34:56 > 0:35:00The least you can do is tell the ladies you'll be 20 minutes late.
0:35:00 > 0:35:02- OK. No problems.- OK?- Yep.
0:35:08 > 0:35:13I'm so sorry. I'm going to be 20 minutes late.
0:35:13 > 0:35:17- I'm sorry.- 20?- 20, yeah.- That's quite a lot of time to be late.
0:35:17 > 0:35:21That's a lot of time, I'm sorry.
0:35:21 > 0:35:25Can I just ask you, these are cranberries?
0:35:27 > 0:35:31Erm...cranberries. No, they're my cherries.
0:35:31 > 0:35:36Do you know what? They're my cherries for my dessert.
0:35:36 > 0:35:41- I'm sorry.- OK. You know what, take a deep breath.- OK.
0:35:41 > 0:35:45And if you were at home, you'd be pouring us champagne and we wouldn't notice a thing.
0:35:45 > 0:35:47Really?
0:35:56 > 0:36:00You just feel for her. I just want to go and cuddle her.
0:36:04 > 0:36:06I'm just so passionate about getting it right
0:36:06 > 0:36:09and I'm so angry with myself.
0:36:09 > 0:36:12I can't believe I'm crying. How pathetic? Over food!
0:36:12 > 0:36:17I don't even cry in the hardest board meetings. This is pathetic.
0:36:17 > 0:36:21It's taken over my life. I need to do my dessert, OK?
0:36:31 > 0:36:34Michelle, look. You've gone 20 minutes over.
0:36:34 > 0:36:36I need to know how long you're going to be.
0:36:36 > 0:36:39- I'm not going to be long. - What's that mean? How long?
0:36:39 > 0:36:43- Like, five minutes.- So you'll end up being half an hour late?- I'm sorry.
0:36:49 > 0:36:52All right. All right. Happy?
0:36:58 > 0:37:01Really have to go, Michelle, OK? Got to go now.
0:37:06 > 0:37:08I'm more exhausted than she is.
0:37:10 > 0:37:11Half an hour late.
0:37:14 > 0:37:17- Chocolate fondant.- Thank you. - There you go. Sorry.
0:37:20 > 0:37:25Michelle's dessert is warm chocolate fondant with chocolate sauce
0:37:25 > 0:37:27and Chantilly cream.
0:37:27 > 0:37:30This is the one I've been really looking forward to
0:37:30 > 0:37:33and, actually, it looks quite interesting.
0:37:34 > 0:37:36That looks really good, yeah.
0:37:43 > 0:37:47Well, mine was a proper fondant. It oozed beautifully.
0:37:47 > 0:37:54It tastes delicious and the cream with it is just spot on, I think.
0:37:54 > 0:37:56I think the flavour is excellent.
0:37:56 > 0:38:00Yes, we did have to wait, but I think she's nailed it.
0:38:04 > 0:38:06It tastes great, really good.
0:38:06 > 0:38:09Chocolate - not too rich, not too sweet.
0:38:09 > 0:38:11I like the cream, I like the way it tastes.
0:38:11 > 0:38:13Flowing with liquid chocolate.
0:38:29 > 0:38:31I'm late and that's not good.
0:38:34 > 0:38:35So I'm gutted.
0:38:43 > 0:38:47You know, I couldn't have done any more with my planning,
0:38:47 > 0:38:50but somehow I did take on too much.
0:38:55 > 0:38:58- Linda.- Yeah?- 11 minutes till your starter goes out.
0:38:58 > 0:39:02I know. I think I'm all right. I just want to get these in the oven quick,
0:39:02 > 0:39:06because they won't be ready for the main otherwise.
0:39:09 > 0:39:12Wow! This is a bit a menu, isn't it?
0:39:12 > 0:39:16This is very different and a lot to get right on this menu.
0:39:16 > 0:39:19She's going to have her work cut out, that's for sure.
0:39:22 > 0:39:25- Linda, you've got five minutes till that starter goes out.- OK, babe.
0:39:25 > 0:39:31It'll be interesting to see whether the linguine is homemade or not. I suspect it won't be.
0:39:31 > 0:39:35She's got to get the texture of that pasta right from the start.
0:39:35 > 0:39:38When it's good, it's very good.
0:39:38 > 0:39:40Come on, come on, come on.
0:39:40 > 0:39:45It's getting cold on those plates the more you mess around with it.
0:39:45 > 0:39:46- Cheese on top?- Yep.
0:39:46 > 0:39:50- Is that the last bit?- Yep. - OK, mate, got to go.
0:39:53 > 0:39:57- Hello.- Hello. Here you are, girls. - Thank you.
0:40:00 > 0:40:05Linda's starter is linguini with mushrooms and mascarpone sauce.
0:40:08 > 0:40:10- This looks very interesting. - It does.- Mmm.
0:40:20 > 0:40:23There isn't nearly enough seasoning in this.
0:40:24 > 0:40:25It's pretty tough as well.
0:40:27 > 0:40:31The presentation was good, there's no doubt about that,
0:40:31 > 0:40:33but the lack of mushrooms doesn't add to it.
0:40:33 > 0:40:35One, two...
0:40:35 > 0:40:39three little slivers of mushroom. I think that's really mean.
0:40:44 > 0:40:48It's a bit bland and it's a bit stodgy.
0:40:48 > 0:40:51The pasta's not cooked enough, the sauce needs to be more liquid,
0:40:51 > 0:40:55those mushrooms are seasoned nicely, there's lots of garlic in there.
0:40:55 > 0:40:57That's all a bit gluggy.
0:40:57 > 0:40:58Don't run!
0:41:00 > 0:41:04- Right, give me that. - Plates to do now.- What have we got?
0:41:04 > 0:41:08- Quickly, list it, tell me what have we got?- I've got to do the carrots.
0:41:08 > 0:41:10- One minute.- What? No, you're using up my time!
0:41:15 > 0:41:18'The sardines with the pine nuts and the anchovies, you know,'
0:41:18 > 0:41:22I feel it could be Mediterranean, but I'm not sure.
0:41:22 > 0:41:26How is she cooking them? I quite like them barbecued, actually.
0:41:26 > 0:41:28That's my favourite, so it'll be quite interesting
0:41:28 > 0:41:31to see if she's griddling them.
0:41:32 > 0:41:35Let's do this main. You've got two minutes to get it out.
0:41:40 > 0:41:41Come on, Linda.
0:41:42 > 0:41:45- What's got to go on the plate? - Carrots. That's it.
0:41:47 > 0:41:48Great, let's go.
0:41:48 > 0:41:50- Well done, Linda.- Well done.
0:41:59 > 0:42:01Oh, my good...!
0:42:02 > 0:42:04- There you go.- Thank you.
0:42:06 > 0:42:11For her main, Linda has made fresh sardines with pine nuts,
0:42:11 > 0:42:15raisins and anchovies on a bed of mash with carrots.
0:42:18 > 0:42:21I have to say, this reminds me of my mum's portions.
0:42:21 > 0:42:23It's not that delicate, is it?
0:42:31 > 0:42:34The fish is beautifully cooked. And the flavour of that filling,
0:42:34 > 0:42:36you can taste the anchovies.
0:42:36 > 0:42:39The pine nuts give that little bit of crunch to it.
0:42:39 > 0:42:42The whole texture blends together really well.
0:42:42 > 0:42:46If it was just a smaller portion of potatoes, we would've been
0:42:46 > 0:42:48much more positive,
0:42:48 > 0:42:51because the flavours, they are very good.
0:42:54 > 0:42:58You've got Mediterranean sardines here with pine nuts. It's lovely.
0:42:58 > 0:43:01Then you've got buttery, smooth mash with carrots.
0:43:01 > 0:43:03Those two shouldn't combine.
0:43:03 > 0:43:07But she's managed to make them work OK.
0:43:07 > 0:43:11It's very homely. I feel like I'm at home.
0:43:14 > 0:43:17- Linda, ready to go with the desserts. Let's go, please.- OK.
0:43:18 > 0:43:21Posset is straightforward to make, but it can curdle,
0:43:21 > 0:43:23and it can curdle quite quickly.
0:43:23 > 0:43:26My first thought too, cos I've had that happen to me.
0:43:26 > 0:43:30- I can't believe you curdled your lemon posset!- This is some time ago.
0:43:30 > 0:43:35I think you need MY recipe for lemon posset because mine never curdles.
0:43:43 > 0:43:45- Is it set?- Looks like it is, yeah.
0:43:53 > 0:43:56- Shall I go? - If you're ready.- Yeah.
0:44:01 > 0:44:03I'm a little slower with this one.
0:44:05 > 0:44:07That's a long way!
0:44:07 > 0:44:09- Thank you.- That looks pretty.
0:44:15 > 0:44:20Linda's dessert is a lemon posset with fresh berries
0:44:20 > 0:44:22and shortbread biscuits.
0:44:30 > 0:44:32The posset isn't set.
0:44:32 > 0:44:35You can see how runny it is. I'd like it a bit longer in the fridge.
0:44:35 > 0:44:37But the flavour's good.
0:44:37 > 0:44:42Nice, sharp lemon flavour, and certainly very pleasing to the eye.
0:44:42 > 0:44:44Biscuits need to be a bit crisper,
0:44:44 > 0:44:47but having said that, they look very good, don't they?
0:44:49 > 0:44:53- Mmm!- I'm really pleased she's done the biscuit, shows skill.
0:44:53 > 0:44:58- I like the posset, the cleanness of the dish, it's presented really well. - That's a good pud, John.
0:45:06 > 0:45:09I think I did really well. I got all the dishes out dead on time.
0:45:11 > 0:45:14If I go out today, I will go out with my head held high
0:45:14 > 0:45:17because I did the very best I could today.
0:45:21 > 0:45:23Last to face the cookery judges is Nick.
0:45:25 > 0:45:27- Ten minutes for your first course. - OK.
0:45:30 > 0:45:33So Nick's menu...looks great.
0:45:34 > 0:45:38Every course sounds just superb.
0:45:38 > 0:45:40Can he pull it off?
0:45:47 > 0:45:51Herb roasted scallops with sweetpea and lemon risotto.
0:45:51 > 0:45:52Yum!
0:45:52 > 0:45:54The big danger in this first course,
0:45:54 > 0:45:58if you cook scallops for too long, you've had it. Like rubber.
0:45:58 > 0:46:02We want to see a nice, creamy risotto.
0:46:02 > 0:46:06- I don't want any stodge on the plate.- I hope he can manage it. I do hope he can.
0:46:08 > 0:46:11If those are cooked well, you're onto a winner.
0:46:14 > 0:46:17Cooked OK? Soft, no crunch in the rice?
0:46:17 > 0:46:18Good.
0:46:22 > 0:46:26- You happy with that? - It's not going out yet.
0:46:30 > 0:46:33- Can we go with this? - Yeah.- Yeah? Let's do it.
0:46:34 > 0:46:36Give 'em a big smile, mate.
0:46:39 > 0:46:42Good afternoon, ladies. You all right?
0:46:44 > 0:46:45- There you go.- Mmm, thank you.
0:46:47 > 0:46:48Enjoy.
0:46:50 > 0:46:54Nick's starter is herb roasted scallops
0:46:54 > 0:46:56with sweetpea and lemon risotto.
0:47:04 > 0:47:08- The scallops are done to perfection. - The flavour of the rice is lovely.
0:47:08 > 0:47:12I think it's really well cooked, which is good for a risotto.
0:47:12 > 0:47:15I don't think the risotto is actually very well cooked.
0:47:15 > 0:47:19I think the rice is very stodgy. It's not creamy as it should be.
0:47:19 > 0:47:24I'm afraid I don't agree with you, Amy. I think it's lovely.
0:47:24 > 0:47:27I've been to Italy on a cookery course where
0:47:27 > 0:47:31we were taught by Italian chefs the right way to cook risotto.
0:47:31 > 0:47:33And that's how they would present it.
0:47:33 > 0:47:36It's OK. I like it.
0:47:36 > 0:47:39- We can beg to differ.- I think so.
0:47:48 > 0:47:52I think it's nicely cooked. It's a nicely designed dish. It's almost there.
0:47:52 > 0:47:54The risotto is lovely.
0:47:54 > 0:47:58It's light and it's sweet with the pea as well, and it's fragrant with some herbs.
0:47:58 > 0:48:01A big "mmm" for the risotto.
0:48:01 > 0:48:04Right, Nick, main courses, please.
0:48:06 > 0:48:09Nick covers his lamb in Dijon mustard...
0:48:11 > 0:48:13..rolls them in breadcrumbs
0:48:13 > 0:48:17and places them under the grill to crisp.
0:48:18 > 0:48:22- What have you not got done for your main course?- I've just got to get these carrots on.
0:48:22 > 0:48:25- So your carrots aren't on yet?- No.
0:48:27 > 0:48:29The lamb, I just think that sounds lovely.
0:48:29 > 0:48:33As long as it's the right colour, not overcooked or undercooked...
0:48:37 > 0:48:40- How's that lamb? - It's a bit underdone, to be honest.
0:48:45 > 0:48:49Getting faster and you're making mistakes. Calm yourself down.
0:48:49 > 0:48:50That's it.
0:48:52 > 0:48:54You've got about three minutes left, Nick.
0:49:03 > 0:49:04Let's go!
0:49:06 > 0:49:07Oh, my God!
0:49:09 > 0:49:11Here you go, ladies.
0:49:17 > 0:49:19- Thank you.- There you go.
0:49:26 > 0:49:29Nick's main is roast rack of lamb,
0:49:29 > 0:49:31Dauphinoise potatoes,
0:49:31 > 0:49:34Chantenay carrots and a blackberry jus.
0:49:34 > 0:49:37This has got really eye appeal.
0:49:37 > 0:49:38It's really lovely.
0:49:43 > 0:49:46The lamb, one is more well cooked than the other.
0:49:46 > 0:49:49I would have liked it a bit less pink.
0:49:49 > 0:49:51The potatoes are cooked.
0:49:51 > 0:49:53And the cream hasn't separated out, so that's really good.
0:49:53 > 0:49:57And the carrots are really lovely carrots.
0:49:58 > 0:50:02But I think that the sauce... I'm not really getting the blackberry.
0:50:02 > 0:50:04Also, it's a bit salty.
0:50:08 > 0:50:11Sweet carrots, really lovely, creamy dauphinois,
0:50:11 > 0:50:14I don't mind the sauce - although it's very, very rich and sweet -
0:50:14 > 0:50:16some of the lamb is cooked really nicely,
0:50:16 > 0:50:18but some of the lamb is not.
0:50:18 > 0:50:20That lamb is too rare.
0:50:22 > 0:50:24Dessert, Nick. That's it, yeah?
0:50:26 > 0:50:28- How do they look?- They're all right.
0:50:28 > 0:50:30Wahey!
0:50:31 > 0:50:35Vanilla panna cotta - too much gelatine and it will be standing upright,
0:50:35 > 0:50:38and won't move, too little, and it'll just fall apart.
0:50:38 > 0:50:43And of course, balsamic strawberries at the end, well...
0:50:43 > 0:50:45to die for, really!
0:50:48 > 0:50:49Go, let's do it!
0:50:49 > 0:50:51Let's do it!
0:50:56 > 0:50:58Hi, ladies, you all right?
0:50:58 > 0:51:00Sorry I am in such a tizz!
0:51:00 > 0:51:02There you go.
0:51:04 > 0:51:08- There's a nice wobble on that! - Is there? Yeah! See you later.
0:51:08 > 0:51:12- We think he's probably fun in the kitchen!- I wouldn't be surprised!
0:51:15 > 0:51:19'For his dessert, Nick has made vanilla panna cotta
0:51:19 > 0:51:21'with balsamic strawberries.'
0:51:22 > 0:51:24Really good consistency.
0:51:24 > 0:51:28Very nice wobble, that's a good sign, for me.
0:51:36 > 0:51:38Delicious!
0:51:38 > 0:51:40Just enough vanilla.
0:51:40 > 0:51:44And the balsamic just helps it nicely, doesn't it?
0:51:44 > 0:51:46This is my dish of the whole day.
0:51:46 > 0:51:50The flavour, the consistency, really, really good dish.
0:51:50 > 0:51:5310 out of 10.
0:51:58 > 0:52:01Lovely, fresh, summery fruit. Beautiful.
0:52:01 > 0:52:03Well-set vanilla rich panna cotta. Delicious.
0:52:03 > 0:52:05I love it. A great dish.
0:52:19 > 0:52:22I've never been under so much pressure in all my life.
0:52:22 > 0:52:25I know my lamb was under, which is annoying,
0:52:25 > 0:52:28because I had a few more minutes and should've thrown it back in the oven.
0:52:30 > 0:52:34I gave it all in there and if it wasn't good enough, it wasn't good enough.
0:52:46 > 0:52:50We said at the start of this, the strong stay, the weak go home.
0:52:50 > 0:52:54I think, today, the pressure is absolutely enormous.
0:52:54 > 0:52:57The amount of food they cooked is a huge amount of food to be done
0:52:57 > 0:52:59in a pretty short period of time.
0:52:59 > 0:53:03Nick was ambitious. Three pretty good courses when you consider it.
0:53:03 > 0:53:06A lot of work in there. A lot of work.
0:53:06 > 0:53:09Our first course, the lemon risotto, nicely made,
0:53:09 > 0:53:10good tang, fresh with herbs.
0:53:10 > 0:53:13But I could have done with a little bit more colour on the scallops.
0:53:13 > 0:53:15But I loved the sweetness.
0:53:15 > 0:53:18The main course, the lamb, not a bad effort.
0:53:18 > 0:53:22Dauphinois was nice, I liked his sauce, but the lamb was underdone.
0:53:22 > 0:53:26And he had enough time. He had five or six minutes left over,
0:53:26 > 0:53:28he could have put that lamb back into the oven
0:53:28 > 0:53:30and finished it off to make sure it was cooked.
0:53:30 > 0:53:34The dessert, the vanilla panna cotta, great.
0:53:34 > 0:53:36That was a good pudding.
0:53:36 > 0:53:39If I did get knocked out, I can't say I didn't do my best.
0:53:39 > 0:53:41I'm really enjoying it, so, yeah, I don't want to go.
0:53:41 > 0:53:45To be fair, I think even Michelle would admit
0:53:45 > 0:53:47she had a lot to prove today.
0:53:47 > 0:53:51This is why she pushed herself so hard. She needed a stand-out round.
0:53:51 > 0:53:54She messed up, John, messed up again.
0:53:54 > 0:53:58The first course with the prawns and the salmon,
0:53:58 > 0:54:01I didn't mind it, you didn't like it, nor did the WI ladies.
0:54:01 > 0:54:05Hmm. Seafood, bit overcooked, the broth was a little too strong,
0:54:05 > 0:54:07and too watery.
0:54:07 > 0:54:10The lamb we all thought was very, very good,
0:54:10 > 0:54:13there was a question mark over the potatoes.
0:54:13 > 0:54:17She got so flustered. She served the alcoholic cherries
0:54:17 > 0:54:19meant to go with the pudding, she served them with her lamb!
0:54:19 > 0:54:21She was in a state.
0:54:21 > 0:54:25Michelle came back from serving her main course
0:54:25 > 0:54:29and had not started making that chocolate fondant.
0:54:29 > 0:54:32You can't have a pudding turn up half an hour late.
0:54:32 > 0:54:37Even if they love it, 30 minutes late is unacceptable, anywhere.
0:54:37 > 0:54:40Her timing was awry, little mistakes all over the place.
0:54:40 > 0:54:42She was close to the edge.
0:54:42 > 0:54:45I thought, any moment now, she's going to throw herself on the floor
0:54:45 > 0:54:48and just start sobbing!
0:54:48 > 0:54:50This has been the toughest challenge of my life.
0:54:50 > 0:54:53I've just loved every minute of it.
0:54:53 > 0:54:56It's been...amazing.
0:54:56 > 0:55:01Linda, today, her linguini with mushrooms and mascarpone
0:55:01 > 0:55:03wasn't quite right.
0:55:03 > 0:55:05It was too stodgy and too bland.
0:55:05 > 0:55:08Sardines, raisins, pine nuts, garlic, bread crumbs,
0:55:08 > 0:55:10sitting on mashed potato with carrots,
0:55:10 > 0:55:12actually, it was pretty good.
0:55:12 > 0:55:14But John, that's crazy!
0:55:14 > 0:55:16It shouldn't work.
0:55:16 > 0:55:18But...it actually tasted all right.
0:55:19 > 0:55:23I thought the posset was an absolute knockout.
0:55:23 > 0:55:25Really good blend of sweetness and sharpness.
0:55:25 > 0:55:28And really good little shortbread biscuits.
0:55:28 > 0:55:32At least she pushed today, her food may have looked a bit homey,
0:55:32 > 0:55:37but, as always, Linda delivered food that tastes good.
0:55:37 > 0:55:40What are we going to do with her? She's really frustrating.
0:55:40 > 0:55:42I'd be absolutely gutted to go home today.
0:55:42 > 0:55:45I feel I've given the show a lot of me.
0:55:45 > 0:55:47It would be a shame. I'd be disappointed.
0:55:47 > 0:55:51Because I want to experience the other things there are to come.
0:55:54 > 0:55:55Who goes?
0:55:55 > 0:55:57- Oh, God!- Who stays?
0:55:57 > 0:56:00I've been here so many times, it never gets any easier.
0:56:00 > 0:56:03Look, there's chinks in all their armour,
0:56:03 > 0:56:04but at the end of the day,
0:56:04 > 0:56:08I think that you know, like I do, who should stay and who should go.
0:56:26 > 0:56:28Great effort, today.
0:56:28 > 0:56:32And I just want you to realise how far you've come
0:56:32 > 0:56:34in a short space of time.
0:56:34 > 0:56:35Incredible!
0:56:35 > 0:56:40But, as you know, we can only take the strong cooks with us.
0:56:40 > 0:56:44The first person to leave us...
0:56:51 > 0:56:53..is Michelle.
0:56:57 > 0:56:59(Good luck.)
0:57:04 > 0:57:07Disappointed, because I've had such an amazing time,
0:57:07 > 0:57:09and learnt so much.
0:57:16 > 0:57:18I've put everything into it.
0:57:18 > 0:57:22But obviously I'm just not good to go on in the competition.
0:57:22 > 0:57:24That's life.
0:57:30 > 0:57:31So...
0:57:31 > 0:57:34Nick, Linda...
0:57:36 > 0:57:39..you two, tough decision.
0:57:42 > 0:57:44You both have your strengths,
0:57:44 > 0:57:45you both have your weaknesses.
0:57:47 > 0:57:50Because of that,
0:57:50 > 0:57:52you're both staying in the competition.
0:57:52 > 0:57:54Oh, my God!
0:57:57 > 0:57:59Don't cry!
0:58:01 > 0:58:03Oh, thank you so much!
0:58:04 > 0:58:08Very well done! We'll see you both in the next round.
0:58:08 > 0:58:10Oh, I can't believe it!
0:58:10 > 0:58:12Oh, my God!
0:58:12 > 0:58:14My heart was going so fast then,
0:58:14 > 0:58:16I just thought I was out the door.
0:58:19 > 0:58:22I'm over the moon. Semi-final?! Me?!
0:58:22 > 0:58:24What's that about?!
0:58:26 > 0:58:28These are tears of joy, now!
0:58:31 > 0:58:33I pushed myself to the absolute limit.
0:58:33 > 0:58:35Hopefully I can go on and win it now.
0:58:35 > 0:58:37I'm buzzing. I'm really happy.
0:58:37 > 0:58:40Will definitely have a drink tonight!
0:58:45 > 0:58:48Subtitles by Red Bee Media Ltd
0:58:48 > 0:58:51E-mail subtitling@bbc.co.uk