0:00:04 > 0:00:0716 celebrities are battling it out
0:00:07 > 0:00:11to win the coveted MasterChef crown.
0:00:11 > 0:00:14I suppose it's the ultimate test, isn't it?
0:00:15 > 0:00:19These celebrities have already reached the top of their professions.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:27I'm about to walk into battle without half the ammunition that I need to win the war.
0:00:27 > 0:00:31Everything inside me is shaking! It's not right!
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:44 > 0:00:48Last time, Sharon, Danny and Justin
0:00:48 > 0:00:52got their first taste of life in a busy restaurant kitchen.
0:00:52 > 0:00:55I've got the scallops, I need my tortelli, please.
0:00:55 > 0:00:59How do I know if it's cooked? Will somebody check?
0:00:59 > 0:01:01I'm nervous.
0:01:02 > 0:01:07Four starter! Four asparagus, my friend! Two - no eggs.
0:01:07 > 0:01:10Quick, quick, quick!
0:01:10 > 0:01:13I need the octopus in three minutes at the pass.
0:01:13 > 0:01:18Danny, come here. Look at the beans! They're dry! They're no good!
0:01:18 > 0:01:21- Do it again.- OK.- Quick.
0:01:24 > 0:01:28Now they're back to face two more challenges
0:01:28 > 0:01:30before one of them is sent home.
0:01:30 > 0:01:33I've put in quite a lot of effort over the last few weeks
0:01:33 > 0:01:37and I think it would all be in vain if I got kicked off now.
0:01:37 > 0:01:41I've had a lot to learn. I didn't realise!
0:01:42 > 0:01:44I was really in shock!
0:01:44 > 0:01:49I didn't come here to prance about in front of the camera. I came to learn something.
0:01:49 > 0:01:53I want to be in charge of my own cooking destiny.
0:02:03 > 0:02:07Welcome back. I hope you had a great time in the restaurant kitchen.
0:02:07 > 0:02:10This is an invention test.
0:02:10 > 0:02:13On these benches there are a set of ingredients,
0:02:13 > 0:02:17an extraordinary and beautiful set of ingredients.
0:02:17 > 0:02:19Come and select your ingredients, please.
0:02:21 > 0:02:25They must invent two dishes from ingredients including:
0:02:25 > 0:02:29red snapper, pork sausages,
0:02:29 > 0:02:32pork and beef mince, Parma ham,
0:02:32 > 0:02:35tomatoes, peppers, porcini mushrooms,
0:02:35 > 0:02:38Arborio rice, cheese and chocolate.
0:02:38 > 0:02:44I'm going to tell you the truth. My mind's gone completely blank. Completely blank.
0:02:45 > 0:02:47Two minutes, please.
0:02:54 > 0:02:57Right, guys, here we go. Back to your benches, please.
0:03:01 > 0:03:06It's time for you to truly impress. One hour 15 minutes,
0:03:06 > 0:03:08your two dishes...
0:03:08 > 0:03:10Let's cook.
0:03:18 > 0:03:22Today is all about inspiration and creativity.
0:03:22 > 0:03:25Who can step up and give us something very professional,
0:03:25 > 0:03:28give us something very classy?
0:03:30 > 0:03:34Justin started this competition throwing things at a plate,
0:03:34 > 0:03:40hoping that all those bells and whistles would make his food better, and it didn't.
0:03:40 > 0:03:44Inside, we have lamb sausage, beef, mushrooms, aubergines,
0:03:44 > 0:03:48cheese, pasta, salt, pepper, milk.
0:03:48 > 0:03:52- And bacon lardons.- Bacon lardons! - Indeed.- Brilliant.
0:03:52 > 0:03:55But now we're starting to see Justin refine his food,
0:03:55 > 0:03:59get excited by the competition and understand his true potential.
0:03:59 > 0:04:03I really loved that. Honestly, that is lovely.
0:04:03 > 0:04:07There's not a sparkler or an umbrella or anything silly to spoil it.
0:04:07 > 0:04:08Well done.
0:04:08 > 0:04:14My question for Justin is, can he keep that momentum going?
0:04:15 > 0:04:18I think I perform best under pressure,
0:04:18 > 0:04:20and today's the invention test.
0:04:20 > 0:04:23This is potentially an area where I can do well.
0:04:28 > 0:04:31Justin, you're missing something.
0:04:31 > 0:04:34- I'm missing Colin. - How are you feeling about that?
0:04:34 > 0:04:39When he was in the contest, I wasn't enjoying it because I didn't want to be competitive.
0:04:39 > 0:04:44- Now that Colin isn't in the contest, I feel much more competitive.- Good!
0:04:44 > 0:04:47- What are you cooking for us? - Fish pie and ratatouille.
0:04:47 > 0:04:52I'm doing a dessert with boudoir biscuits and peaches, figs and orange, drenched in Marsala.
0:04:52 > 0:04:55You are really pushing yourself today, aren't you?
0:04:55 > 0:04:59I want to show you that I can actually perform under pressure.
0:05:05 > 0:05:07Justin is making a fish pie served with ratatouille,
0:05:07 > 0:05:12a mixture of courgette, peppers, onions and acidic tomato.
0:05:12 > 0:05:14Acidic tomato and fish pie? Really?
0:05:14 > 0:05:17I do like the idea of the dessert he's making us.
0:05:17 > 0:05:20That could be absolutely delicious,
0:05:20 > 0:05:23if he can make it look elegant and pretty.
0:05:25 > 0:05:29You've had 30 minutes! 30 minutes have gone!
0:05:29 > 0:05:33Danny is a renowned musician and he's a bit of a character.
0:05:33 > 0:05:36I've watched his food grown and it is seriously good.
0:05:36 > 0:05:40That souffle was as close to perfection as you're going to get.
0:05:41 > 0:05:45What do I say about it? It's a raspberry souffle. Bit of raspberry sauce...
0:05:45 > 0:05:50Faultless. Absolutely faultless.
0:05:50 > 0:05:54I need to know whether Danny was just a flash in the pan.
0:05:54 > 0:05:59He had a bit of a wobble in that kitchen, with all those people screaming orders.
0:05:59 > 0:06:02Today, he's got a lot to prove.
0:06:04 > 0:06:06I feel a bit more apprehensive.
0:06:06 > 0:06:10My confidence was a bit higher and I've taken a bit of a knock.
0:06:10 > 0:06:13Smash it up!
0:06:13 > 0:06:19- Danny, what are your two dishes? - I'm cooking sausage and mash with an onion gravy
0:06:19 > 0:06:22and an open fish ciabatta Italiano.
0:06:22 > 0:06:25- A fish sandwich? - No. Open fish ciabatta Italiano.
0:06:25 > 0:06:30- Sausages and mash and a fish sandwich, inspired by your time in an Italian restaurant.- Yes.
0:06:30 > 0:06:35I'm trying to be inventive. It's a different sort of dish.
0:06:35 > 0:06:38I'm not 100 percent sure what I'm doing,
0:06:38 > 0:06:40but I think maybe that's how you learn.
0:06:44 > 0:06:46Danny is doing sausages and mashed potato,
0:06:46 > 0:06:51which, in a way, might be OK because he's reached for those dry porcini mushrooms.
0:06:51 > 0:06:55We might end up with some lovely porcini mushroom gravy.
0:06:55 > 0:06:57But is it enough?
0:06:57 > 0:07:01He wants to do some fried fish, on bread, with tomatoes!
0:07:01 > 0:07:04It sounds a bit muddled to me.
0:07:06 > 0:07:1015 minutes left, guys. 15 minutes!
0:07:10 > 0:07:12Sharon is an actress on stage and screen.
0:07:12 > 0:07:15Her food is decent. It shows a decent touch.
0:07:15 > 0:07:18It's all very light and fresh, but still big on flavour.
0:07:18 > 0:07:22I don't mind telling you, I really like that.
0:07:22 > 0:07:25But it hasn't wowed. It hasn't thrilled.
0:07:25 > 0:07:28It's nicely made. It tastes nice.
0:07:28 > 0:07:32It needs something else and that something else is a sauce.
0:07:32 > 0:07:35I want better than nice from Sharon.
0:07:38 > 0:07:42My confidence is restricted only by my knowledge,
0:07:42 > 0:07:47and my lack of knowledge is what freaked me at the beginning.
0:07:50 > 0:07:53- Tell us your two dishes today. - I have absolutely no idea.
0:07:53 > 0:07:56- I'm literally doing it as I go along.- Oh, no.
0:07:56 > 0:08:00But it's growing, like a snowball running down the side of a snow-covered hill.
0:08:00 > 0:08:02That was very poetic.
0:08:02 > 0:08:05If your food can be as poetic as your prose, that'd be brilliant.
0:08:05 > 0:08:07If it could be, yes!
0:08:07 > 0:08:12You've got to decide exactly what you're going to do and make sure you deliver it.
0:08:12 > 0:08:14- Sharon, thank you.- Thank you.
0:08:20 > 0:08:25Sharon's cooking some mince and she's going to bake that with some potatoes.
0:08:25 > 0:08:28And then she's completely unsure what her second dish is going to be.
0:08:28 > 0:08:34She's going to cook some fish, but she's also roasting some peaches. That slightly concerns me.
0:08:39 > 0:08:42Four minutes to give us something impressive!
0:08:42 > 0:08:44DRAMATIC MUSIC
0:08:56 > 0:08:58Just 60 seconds to finish off your dishes, guys.
0:09:03 > 0:09:05Stop! That's it. Finished.
0:09:14 > 0:09:19Justin has cooked a fish pie with ratatouille,
0:09:19 > 0:09:22followed by a dessert of stewed peaches and figs,
0:09:22 > 0:09:27topped with Marsala wine, cream and sponge fingers.
0:09:32 > 0:09:35I really like the creamy mash, it's glazed really well.
0:09:35 > 0:09:38I like the rich mushroom sauce. Well seasoned.
0:09:38 > 0:09:43But for me, the acidity of that ratatouille with the cream
0:09:43 > 0:09:45is a very strange texture,
0:09:45 > 0:09:47almost like it's curdling on your palate.
0:09:50 > 0:09:51Right.
0:09:53 > 0:09:55Mm.
0:09:57 > 0:10:00- I like your fish pie.- Thank you. - It's thick and creamy.
0:10:00 > 0:10:03I don't want to eat that ratatouille with your fish pie.
0:10:03 > 0:10:05It doesn't match.
0:10:05 > 0:10:09From fish pie to dessert...
0:10:12 > 0:10:16Instead of it looking absolutely beautiful, which I think it could've,
0:10:16 > 0:10:18it looks a bit cheap.
0:10:23 > 0:10:28Justin, what is in that glass is, in essence, a perfect flavour combination.
0:10:28 > 0:10:31What its outcome is, is quite a mushy,
0:10:31 > 0:10:34indescribable mix of things.
0:10:34 > 0:10:38That's a real shame because I was really looking forward to that.
0:10:45 > 0:10:48That is mostly cream and chocolate.
0:10:48 > 0:10:51You can taste fruit in the background,
0:10:51 > 0:10:54and it's all a little bit wet.
0:10:54 > 0:10:57You seem to throw things at a plate and it becomes a bit heavy.
0:10:57 > 0:10:59Lighten yourself up a little bit
0:10:59 > 0:11:04and free yourself of that burden of feeling as though you've got to do more to impress.
0:11:04 > 0:11:06You don't need to.
0:11:06 > 0:11:11I don't know if today actually took me that much further than I was already at.
0:11:11 > 0:11:15How sad! Gutted!
0:11:17 > 0:11:21Sharon has made baked fish, with peaches wrapped in Parma ham,
0:11:21 > 0:11:24with a rocket salad and a white bean puree,
0:11:24 > 0:11:29followed by a vegetable and minced beef traybake.
0:11:38 > 0:11:42I'm surprised that I don't really dislike the peach and the fish.
0:11:42 > 0:11:45What is difficult here is the texture,
0:11:45 > 0:11:48all that chewy, salty ham and dried fish.
0:11:48 > 0:11:50That is an issue.
0:11:58 > 0:12:02The addition of a stewed peach with fish...
0:12:02 > 0:12:05- It doesn't quite work. Sorry. - That's OK.
0:12:05 > 0:12:09That was your fish. Let's try your bake.
0:12:09 > 0:12:10My bake!
0:12:10 > 0:12:14This isn't right. I don't know how it ever was going to be.
0:12:14 > 0:12:18- You've got to have a clear idea of where your food's going.- Yes.
0:12:24 > 0:12:26No, not at all.
0:12:26 > 0:12:30You get water off the courgette, meatiness, potato and cream.
0:12:30 > 0:12:33It doesn't feel right, it doesn't taste right.
0:12:33 > 0:12:36- Don't worry.- OK.
0:12:42 > 0:12:44For me, it doesn't work, Sharon.
0:12:44 > 0:12:48You know it doesn't work. It's not there.
0:12:48 > 0:12:54I'm not feeling destroyed because I know where I failed.
0:12:54 > 0:12:58But I also know what I was trying.
0:12:58 > 0:13:03I really wanted to try today, to try.
0:13:03 > 0:13:06I have no desire to fail,
0:13:06 > 0:13:10but I'm not sure how much I've got left in me, in terms of stamina.
0:13:10 > 0:13:14It's painful! It's really hard!
0:13:16 > 0:13:20Danny has cooked red snapper on ciabatta,
0:13:20 > 0:13:25followed by bangers and mash with a wild mushroom gravy.
0:13:26 > 0:13:31The fish sandwich, it's creative, it's interesting, it's individual.
0:13:31 > 0:13:36It's definitely one in a million. It could work. Who knows?!
0:13:44 > 0:13:48Your fish is cooked absolutely beautifully, seasoned really well.
0:13:48 > 0:13:52You've got that sprinkling of pistachio nuts, which has got a nice background.
0:13:52 > 0:13:57But the whole thing does just taste like a toasted tomato sandwich.
0:13:57 > 0:14:01Because the tomatoes and onions and the garlic and the basil
0:14:01 > 0:14:04sitting underneath that fish is so powerful,
0:14:04 > 0:14:08it's overpowering the fish altogether.
0:14:16 > 0:14:19It's not a write-off. It's not at all a write-off.
0:14:21 > 0:14:23The fish is nice. Fish and tomatoes is nice.
0:14:23 > 0:14:26Tomatoes and the bread is nice.
0:14:26 > 0:14:30You just lose the fish with all that bread and tomato.
0:14:30 > 0:14:35I think you've got the makings of something good. Just needs a little bit of work.
0:14:44 > 0:14:47Your sausages are cooked well. So they should be.
0:14:47 > 0:14:49But the sausages are full of fennel
0:14:49 > 0:14:52and that means it's difficult to match them
0:14:52 > 0:14:56- with those flavours of onion gravy and potato.- Yes.
0:15:03 > 0:15:06The flavours are nice. The mashed potato is really smooth.
0:15:06 > 0:15:10There is sweetness from the onions and a little bit of earthiness from those mushrooms.
0:15:10 > 0:15:14It's well made. It tastes good. I'd happily finish it all.
0:15:14 > 0:15:17You seem a bit down and I don't know why you're down.
0:15:17 > 0:15:19I'm disappointed that I did sausage and mash
0:15:19 > 0:15:22because you need to do something more creative than that.
0:15:22 > 0:15:27I think it shows you as a cook, and when you get frightened,
0:15:27 > 0:15:32you revert back to the things you like, which you find comforting and you know.
0:15:32 > 0:15:34That's not a bad way to go.
0:15:34 > 0:15:38After today, I'm going to have to cook really well, I think.
0:15:38 > 0:15:42I think there's a lot banking on the next task.
0:15:49 > 0:15:53We sent you to that restaurant because we wanted to see what you'd learnt. Now we know.
0:15:53 > 0:15:56There were a couple of mistakes here in the room.
0:15:56 > 0:15:59It's OK, as long as we move on from those mistakes.
0:15:59 > 0:16:03Thank you for all your hard work. Off you go.
0:16:24 > 0:16:28I think that Justin today has understood what he needs to do,
0:16:28 > 0:16:31and that's just a little bit of refinement in his food.
0:16:31 > 0:16:34He's done it before, he's made the massive leap.
0:16:34 > 0:16:38He's taken away all those weird things he used to decorate his food with.
0:16:38 > 0:16:43Now what he needs to do is think about the heart and soul of each individual dish.
0:16:43 > 0:16:46Not completely successful today from Justin,
0:16:46 > 0:16:50but I'm happy that Justin's going in the right direction.
0:16:51 > 0:16:56I hope that Sharon's learnt that she has to plan before she starts to cook,
0:16:56 > 0:16:58because she can cook well.
0:16:58 > 0:17:01But that is what happens if you don't plan.
0:17:01 > 0:17:03Sharon is a good cook at heart.
0:17:03 > 0:17:09Her food is always crowd-pleasing, it's always well seasoned, it's always well cooked.
0:17:09 > 0:17:12Today it was confused, as Sharon was.
0:17:13 > 0:17:17The creative side of Danny came out today with his fish sandwich.
0:17:17 > 0:17:20It was a great and interesting dish in the making.
0:17:20 > 0:17:22Danny shouldn't be so hard on himself.
0:17:22 > 0:17:27- He wants to create masterpieces every time he comes in this kitchen. - I think Danny's a good cook.
0:17:27 > 0:17:30In fact, I think all three of them are good cooks,
0:17:30 > 0:17:32but they've got to prove it.
0:17:36 > 0:17:39DRAMATIC MUSIC
0:17:43 > 0:17:46Throughout this week, these three celebrities
0:17:46 > 0:17:51have faced a series of arduous culinary challenges.
0:17:54 > 0:17:59But after today, only the best can become semi-finalists.
0:18:03 > 0:18:06Today, there's just one challenge -
0:18:06 > 0:18:09the perfect three-course meal.
0:18:10 > 0:18:12We've had some up and downs with these three, John.
0:18:12 > 0:18:17Today is about consistency. Today is about turning it on.
0:18:17 > 0:18:21For me, really exciting to see what these three can pull out the bag.
0:18:32 > 0:18:36Today, you have to show us that you've learnt throughout this competition.
0:18:36 > 0:18:41Everything you've done has to culminate in the here and now.
0:18:41 > 0:18:43You are cooking today, not just for John and I,
0:18:43 > 0:18:47but for three cookery judges from the WI.
0:18:49 > 0:18:54Those ladies from the WI are formidable.
0:18:54 > 0:18:58Your three courses, one hour 45 minutes...
0:18:58 > 0:19:00Let's cook.
0:19:03 > 0:19:06The contestants have just one hour and 45 minutes
0:19:06 > 0:19:10to cook a three-course menu of their own design.
0:19:14 > 0:19:18Today's three diners are all prominent cookery judges
0:19:18 > 0:19:20from the Women's Institute.
0:19:25 > 0:19:28One of the WI's national cookery judges,
0:19:28 > 0:19:31popularly known as the "queen of Aga cooking",
0:19:31 > 0:19:33is Amy Willcock.
0:19:33 > 0:19:35I'm looking for a "wow" factor.
0:19:35 > 0:19:40I don't want anything that isn't 100 percent fabulous.
0:19:42 > 0:19:45Jill Brand is one of the WI's top authors,
0:19:45 > 0:19:49specialising in the baking of breads, cakes and biscuits.
0:19:49 > 0:19:53I'm looking for some interesting flavours that fill my senses,
0:19:53 > 0:19:56and that when I leave the table, I think, "I want to eat that again."
0:19:58 > 0:20:01Chair of the WI, Ruth Bond
0:20:01 > 0:20:04has been a member for over 30 years.
0:20:05 > 0:20:07WI standards are very high.
0:20:07 > 0:20:11I hope that the celebrities will reach those high standards.
0:20:16 > 0:20:18There have been moments this week
0:20:18 > 0:20:22when musician Danny has shown absolute brilliance.
0:20:22 > 0:20:25Faultless.
0:20:25 > 0:20:28Absolutely faultless.
0:20:28 > 0:20:31That's accomplished cooking, mate. Really accomplished.
0:20:31 > 0:20:37Lovely mix of ingredients. The whole thing is done very well.
0:20:37 > 0:20:40That is absolutely delicious.
0:20:42 > 0:20:45But he doesn't always hit the mark.
0:20:45 > 0:20:49- Danny, come here! Look at the beans. They're dry!- OK.
0:20:49 > 0:20:51They're no good!
0:20:52 > 0:20:56We just lose the fish with all that bread and tomato.
0:20:58 > 0:21:00I'm not really that competitive.
0:21:00 > 0:21:04I was the kid at school that did the 100 metres with his hands in his pockets,
0:21:04 > 0:21:08whistling a tune and getting told to have an early shower.
0:21:08 > 0:21:13But I guess it's kind of building up a bit now and I am really wanting to do well.
0:21:17 > 0:21:19Danny, what are your three dishes?
0:21:19 > 0:21:22The souffle and the fish was fairly poncey
0:21:22 > 0:21:28and I'm doing a slightly more farmhouse-y cooking for this one. Go slightly more rustic.
0:21:28 > 0:21:32I'm doing a scallop and chorizo salad starter.
0:21:32 > 0:21:36And then I'm doing a pan-fried liver on caramelised onions
0:21:36 > 0:21:38with a crumbled mash.
0:21:38 > 0:21:41Dessert, I'm doing Pearl's lemon cake
0:21:41 > 0:21:44with stem ginger cream and some caramelised peels.
0:21:44 > 0:21:47What on earth is a crumble mash?
0:21:47 > 0:21:51It's like a smooth mash, but we make some breadcrumbs with some parsley and butter
0:21:51 > 0:21:54and then bake it with the breadcrumbs on top.
0:21:54 > 0:21:56And this lemon cake?
0:21:56 > 0:22:02It's my wife Pearl's favourite cake. She makes it, the kids like it.
0:22:02 > 0:22:07I'm trying to vamp up her basic idea of the cake and make it sexier.
0:22:07 > 0:22:09Is she aware you think her cake's unattractive?
0:22:09 > 0:22:13Yes, because we talked about it last night!
0:22:13 > 0:22:16I'm going try and make it look a little bit more presentable
0:22:16 > 0:22:19- with a few little touches of flair on top.- Good.
0:22:19 > 0:22:22- Danny, are you confident?- Yes.
0:22:22 > 0:22:25I'm highly incomp... Incompetent!
0:22:25 > 0:22:26Ha!
0:22:26 > 0:22:29- Yes, I feel confident.- Yes.
0:22:32 > 0:22:36Danny's main course confuses me. Caramelised onions are sweet.
0:22:36 > 0:22:38Sweet potatoes are sweet.
0:22:38 > 0:22:41How sweet is that dish going to be?
0:22:42 > 0:22:45Lemon cake and ginger cream...
0:22:45 > 0:22:47Exciting.
0:22:47 > 0:22:50But is it enough?
0:22:51 > 0:22:5315 minutes for your first course.
0:22:57 > 0:23:02After a tough start, actress Sharon has shown some flair.
0:23:02 > 0:23:06For me, the best-cooked piece of fish in the room.
0:23:09 > 0:23:13That's not bad at all. I'd eat the whole thing actually.
0:23:14 > 0:23:19But last time, she failed to impress.
0:23:20 > 0:23:23It doesn't quite work. Sorry.
0:23:23 > 0:23:28It's not right. It doesn't feel right, It doesn't taste right.
0:23:29 > 0:23:33I was trying to get away from meat and two veg.
0:23:33 > 0:23:37John said to me the other day, "Don't play it too safe."
0:23:42 > 0:23:48If he hadn't said that to me, I'd have gone straight into a shepherd's pie!
0:23:51 > 0:23:54- Big day today, Sharon.- Yes. - The pressure's on.- It is.
0:23:54 > 0:23:57What three dishes are going to keep you in this competition?
0:23:57 > 0:24:00Real WI dishes. I've got fried squid
0:24:00 > 0:24:03with sun-blush tomatoes and rocket.
0:24:03 > 0:24:05And then paella.
0:24:05 > 0:24:10Then chocolate fondant with a bit of chilli in it.
0:24:10 > 0:24:15- Chocolate fondant for the WI. - Heat them up a bit.
0:24:15 > 0:24:17That's a real risky thing, isn't it?
0:24:17 > 0:24:19I did it yesterday and it worked all right.
0:24:19 > 0:24:22Tell me about how big today is.
0:24:22 > 0:24:25I've learnt a lot about strategy and preparation.
0:24:25 > 0:24:26Knowledge is power.
0:24:26 > 0:24:30I've been devouring information,
0:24:30 > 0:24:34and I'm trying not for the panic to take over, so I've learnt a lot in that way.
0:24:34 > 0:24:37I genuinely know I've done all I can do.
0:24:37 > 0:24:41I think you have a lovely, lovely menu.
0:24:41 > 0:24:45- What do you have to do to do that justice?- Cook it properly.
0:24:45 > 0:24:47I'm here, I'm equipped with my notes.
0:24:47 > 0:24:50- Bit of love in there? - Oh, definitely.
0:24:50 > 0:24:53But I'm hoping I do a good job.
0:24:56 > 0:25:00Sharon's taking a real risk today. Paella?
0:25:00 > 0:25:02D'you know what? I've never had a good one.
0:25:02 > 0:25:05The tenderness of the meat is a real issue.
0:25:05 > 0:25:10Can she get a successful fondant out of a MasterChef oven?
0:25:10 > 0:25:14Anything can happen in here with a chocolate fondant. Anything.
0:25:19 > 0:25:25At times, TV presenter Justin can overcomplicate his food.
0:25:26 > 0:25:31You're not going to pick up the pineapple and eat it! The pineapple's not necessary.
0:25:31 > 0:25:34You seem to throw things at a plate and it becomes a bit heavy.
0:25:34 > 0:25:37Just lighten yourself up a bit.
0:25:37 > 0:25:40But he has shown some talent.
0:25:42 > 0:25:46Looks like good food and it tastes like good food.
0:25:46 > 0:25:51It's thick and it's creamy. I like your fish pie.
0:25:53 > 0:25:56I've tried to strip away a lot of pomp and ceremony,
0:25:56 > 0:26:00having taken on board what Gregg and John have told me.
0:26:00 > 0:26:02I'm confident that I can do that.
0:26:03 > 0:26:07Whether I can do it within the timeframe today
0:26:07 > 0:26:10remains to be seen.
0:26:12 > 0:26:14Justin,
0:26:14 > 0:26:16what are you going to cook?
0:26:16 > 0:26:22I'm cooking pepper and tomato soup and rosemary-scented scones to go along with those.
0:26:22 > 0:26:25Scones for the WI...
0:26:25 > 0:26:29This is a bit of a risk because scones for the WI are, I guess, a staple.
0:26:29 > 0:26:33They've probably set their whole world around scones over the years.
0:26:33 > 0:26:36So if I get these right, I can impress them.
0:26:36 > 0:26:37Next course?
0:26:37 > 0:26:41Pork tenderloins stuffed with sweetmeat and sausage meat.
0:26:41 > 0:26:45I'm serving that with a mashed potato with parmesan and truffle oil.
0:26:45 > 0:26:49And dessert, I'm doing a chocolate and hazelnut parfait
0:26:49 > 0:26:51with a zabayon-esque topping.
0:26:51 > 0:26:53And this is you pulling it back?!
0:26:53 > 0:26:55That's correct.
0:26:55 > 0:26:57Wow!
0:26:57 > 0:27:00You are really throwing everything at this, aren't you?
0:27:00 > 0:27:04I've taken a gamble. I'd like to impress you and the WI ladies, as well.
0:27:04 > 0:27:08I didn't want to do something overly simplistic that would underwhelm.
0:27:08 > 0:27:11I'm trying to find a fine line between under and overwhelming.
0:27:11 > 0:27:15Why has MasterChef become so addictive for you?
0:27:15 > 0:27:19I came here as a novice cook. I'm learning to be good. I want to be brilliant.
0:27:19 > 0:27:22I've fallen in love with the concept of "yes, I can do it".
0:27:22 > 0:27:26I'm building my opportunity with every day that I'm on this show.
0:27:26 > 0:27:30Are you confident? Can you do three courses that will impress?
0:27:30 > 0:27:32I'm confident. Three really lovely courses,
0:27:32 > 0:27:36cooked in time, and, hopefully, tasty to the max.
0:27:38 > 0:27:41Whoa! What is Justin doing, John?
0:27:41 > 0:27:44He's got every possible ingredient you can think of.
0:27:45 > 0:27:50Scones for the WI! Really? I mean, is that suicidal or what?
0:27:50 > 0:27:53He's completely and utterly going for it.
0:27:53 > 0:27:57If he leaves this competition, he's going down in a blaze of glory.
0:28:00 > 0:28:03Next time, we'll see how they fare in front of their critics -
0:28:03 > 0:28:06the fearsome WI.
0:28:06 > 0:28:10Subtitles by Red Bee Media Ltd
0:28:10 > 0:28:14E-mail subtitling@bbc.co.uk