0:00:04 > 0:00:1116 celebrities are battling it out to win the coveted Masterchef crown.
0:00:11 > 0:00:14I suppose it's the ultimate test.
0:00:16 > 0:00:20These celebrities have already reached the top of their profession.
0:00:20 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:26I'm about to walk into battle without the ammunition I need to win the war.
0:00:27 > 0:00:31Everything inside me is shaking. It's not right.
0:00:33 > 0:00:36Cooking doesn't get tougher than this.
0:00:43 > 0:00:45These three celebrities
0:00:45 > 0:00:48are all fighting for their place in the semifinals
0:00:48 > 0:00:51by trying to impress the WI.
0:00:54 > 0:00:58First to serve is musician Danny.
0:00:58 > 0:01:00Seven minutes, Danny.
0:01:09 > 0:01:11Scallops and chorizo summer salad.
0:01:11 > 0:01:15That, to me, gives this image of lots of vibrant colours.
0:01:15 > 0:01:19What if the chorizo is really hot?
0:01:19 > 0:01:22I think that will swamp the scallop.
0:01:26 > 0:01:29It's a simple dish. It looks really interesting.
0:01:35 > 0:01:38Danny, come on, let's serve, please.
0:01:42 > 0:01:47Danny has served a starter of scallops, chorizo,
0:01:47 > 0:01:49rocket and pea salad.
0:01:49 > 0:01:54Lives up to its name. It's summery, lovely colours, smells delicious.
0:02:01 > 0:02:05I'm very sad to say the scallops are slightly overdone.
0:02:05 > 0:02:08The chorizo is actually very nice.
0:02:08 > 0:02:10It's not too hot.
0:02:10 > 0:02:12But I really don't like this casing.
0:02:14 > 0:02:16But the salad base is very pleasant.
0:02:16 > 0:02:19I think the concept was quite nice.
0:02:24 > 0:02:27That sausage is not cooked enough
0:02:27 > 0:02:31but I really like the flavours in that. Wonderful.
0:02:31 > 0:02:34It's a lovely combination. A bit like me and you.
0:02:37 > 0:02:4015 minutes, then we've got the main course, please.
0:02:40 > 0:02:43And don't forget your dessert. Your cake's not in the oven yet.
0:02:43 > 0:02:45It'll go in when this comes out, won't it?
0:02:45 > 0:02:48I don't know. You're cooking it.
0:02:52 > 0:02:55They don't look like they like liver.
0:02:55 > 0:02:57Calves' liver, I just love.
0:02:57 > 0:03:02So, it's really got to be bad to not be tasty for me.
0:03:02 > 0:03:05I don't want it coming out like shoe leather.
0:03:05 > 0:03:09Really looking forward to how this crumble comes out
0:03:09 > 0:03:13because I don't have any preconception about this.
0:03:13 > 0:03:16Let's give him the benefit of the doubt until we've tried it.
0:03:16 > 0:03:20Ooh, er! That's an unusual-looking thing.
0:03:23 > 0:03:27- Any sauce, Danny? - The onions are pretty creamy and the mash is quite creamy.
0:03:27 > 0:03:29So, no?
0:03:31 > 0:03:34Is your cake going in before you serve the main course?
0:03:34 > 0:03:37- Yep. - Go on, get it in the oven, quick.
0:03:37 > 0:03:40Lovely cake.
0:03:43 > 0:03:46Well done, good luck. Off you go.
0:03:54 > 0:03:58For his main, Danny has made pan-fried calves' liver
0:03:58 > 0:04:03served on caramelised onions with a potato crumble.
0:04:12 > 0:04:16I think my liver is really nicely cooked.
0:04:16 > 0:04:18I think it's really very, very good.
0:04:18 > 0:04:23This is how I would expect it to be done in a top restaurant.
0:04:23 > 0:04:26I'm very pleased with this.
0:04:26 > 0:04:31Far too many onions for me. Even a quarter of them and I would have been really happy with this dish.
0:04:31 > 0:04:36But the potato and sweet potato crumble, I rather like that.
0:04:38 > 0:04:41The liver's cooked beautifully, the onions are soft and sweet
0:04:41 > 0:04:45but for me, everything's a little too sweet
0:04:45 > 0:04:48and overpowering that really rich big liver.
0:04:52 > 0:04:54Danny, dessert, what have you got to do?
0:04:54 > 0:04:56I've got to make a sauce for the cake.
0:04:56 > 0:04:58Come on, then, let's go.
0:05:07 > 0:05:10Pearly lemon cake with ginger cream. I look forward to that.
0:05:10 > 0:05:13As long as he cooks lemon cake so it's not soggy in the middle.
0:05:15 > 0:05:19It'll be interesting to see if he gets the lemon all the way through the cake.
0:05:19 > 0:05:22That's something we look for when we judge.
0:05:22 > 0:05:25- How long have I got? - Three minutes.- Three minutes?
0:05:28 > 0:05:31Am I right in thinking we've only got to cut the cake and serve the cream?
0:05:31 > 0:05:34Yeah, I should think so.
0:05:34 > 0:05:36Take it out of the tray which is hot.
0:05:36 > 0:05:39- Huh? - Take it out of the tray
0:05:39 > 0:05:40which is hot.
0:05:40 > 0:05:43He's got some work to do with that lemon cake, we're going to
0:05:43 > 0:05:45have our eagle eye on that.
0:05:47 > 0:05:50All right, bye, Danny. Good luck. Well done, mate. Looks good.
0:05:53 > 0:05:55Hi. Erm, how's it going? All right?
0:05:55 > 0:05:57- Yes. Fine.- Good.
0:05:57 > 0:06:02I've done a rustic lemon cake with some ginger cream.
0:06:02 > 0:06:05It's a family recipe, a cake that my kids like eating.
0:06:05 > 0:06:08Mm, that's ginger.
0:06:08 > 0:06:09Yeah.
0:06:11 > 0:06:15Danny's pudding consists of lemon drizzle sponge
0:06:15 > 0:06:18with ginger cream and caramelised citrus peel.
0:06:18 > 0:06:23- Mm. - I think the cake is quite flat.
0:06:23 > 0:06:26And I'm really worried about the cream.
0:06:26 > 0:06:27It's obviously split.
0:06:32 > 0:06:35It's definitely lemony.
0:06:35 > 0:06:39It does have the lemon running all the way through the cake
0:06:39 > 0:06:40so he's done that well.
0:06:40 > 0:06:44But the cream is absolutely disgusting.
0:06:44 > 0:06:46The fat is really coming out.
0:06:46 > 0:06:48It just tastes like a sludgy mess.
0:06:48 > 0:06:52But the flavour of the cream with the ginger in it,
0:06:52 > 0:06:53it's a shame it's split
0:06:53 > 0:06:57because I like the idea of having the ginger pieces in the cream.
0:06:57 > 0:07:01Well, I think the lemon and the ginger are there.
0:07:01 > 0:07:06He's given us what he promised but not probably in the best way he could have done.
0:07:10 > 0:07:14Tastes really good. The warmth of the ginger and the cream.
0:07:14 > 0:07:18There's a real strength and sharpness to the lemon. I really like it but...
0:07:18 > 0:07:20it doesn't look brilliant, John.
0:07:26 > 0:07:28Oh, dear!
0:07:31 > 0:07:36It's such a buzz doing three totally mad dishes that I haven't really done before.
0:07:36 > 0:07:40I really don't think it could have gone hugely better.
0:07:45 > 0:07:47I just worry if the meat was cooked.
0:07:47 > 0:07:49I don't want to hurt anyone.
0:07:51 > 0:07:53That's how you tell if it's alive.
0:07:56 > 0:08:01Sharon's menu looks relatively simple
0:08:01 > 0:08:04but they're not simple dishes to prepare.
0:08:04 > 0:08:08Two minutes and then you need to be taking your food out.
0:08:08 > 0:08:12- Where are your plates? - They're over there.
0:08:12 > 0:08:13- It's starting.- Come on, go.
0:08:13 > 0:08:15OK. OK, OK.
0:08:19 > 0:08:22Where's your dressing?
0:08:24 > 0:08:26Let's get the stuff out of the pan.
0:08:29 > 0:08:32If the baby squid is overcooked,
0:08:32 > 0:08:35little leather shoelaces come to mind.
0:08:35 > 0:08:38- Ready to go, Shaz? - Ready to go, Sharon?
0:08:38 > 0:08:40- Yeah.- Good.
0:08:40 > 0:08:41Off you go, good luck.
0:08:48 > 0:08:49Hello, ladies.
0:08:49 > 0:08:50Hello.
0:08:50 > 0:08:52Be brave. Courage.
0:08:55 > 0:08:58It's pan-fried baby squid
0:08:58 > 0:09:01with sunblushed tomatoes and rocket.
0:09:01 > 0:09:02Enjoy.
0:09:08 > 0:09:11It's rubber. It looks like rubber.
0:09:11 > 0:09:12It's rubber.
0:09:21 > 0:09:26The squid is terribly overcooked. I mean, it is just rubber.
0:09:26 > 0:09:28Loops of rubber.
0:09:29 > 0:09:32The tomatoes are really flavoursome
0:09:32 > 0:09:36but this amount of rocket is overpowering to me.
0:09:36 > 0:09:39I don't think it's dressed, which again would have enhanced it.
0:09:39 > 0:09:45I don't feel it's particularly well put together.
0:09:45 > 0:09:48I love the acidic tomatoes.
0:09:48 > 0:09:52I love the saltiness of the squid, the pepperiness of the rocket
0:09:52 > 0:09:55but there ain't a lot of skill in that dish.
0:09:57 > 0:10:00- Sharon, what's wrong?- Just thinking. Just strategising now.
0:10:00 > 0:10:03Strategise towards your main course, OK?
0:10:03 > 0:10:07- I'm trying to.- 15 minutes and then we want the main, OK?
0:10:12 > 0:10:16Paella can be perfection or it can be a disaster.
0:10:21 > 0:10:24If it's overcooked, we've got a problem.
0:10:25 > 0:10:28Come on, baby, light my fire.
0:10:28 > 0:10:31Will it be a classic paella? Will she have a twist?
0:10:31 > 0:10:34They could burn. Be careful.
0:10:41 > 0:10:43- Good luck, Sharon. - Thank you.
0:10:48 > 0:10:51- You first, this time. - Thank you very much.
0:10:55 > 0:11:00For her main, Sharon has made a chicken, seafood and chorizo paella.
0:11:03 > 0:11:04It's very colourful.
0:11:04 > 0:11:09It's a wholesome dish. But I find this quite disconcerting.
0:11:11 > 0:11:14For me, there isn't nearly enough saffron in this dish.
0:11:14 > 0:11:16But the base to the dish is lovely.
0:11:16 > 0:11:18I like the lightness of the flavour.
0:11:18 > 0:11:22I'm afraid in mine, I had a strong flavour of...
0:11:22 > 0:11:26the leaves, yes, let's put it that way.
0:11:26 > 0:11:28The rice is actually quite nice, though.
0:11:30 > 0:11:33I've never really had a good paella.
0:11:33 > 0:11:36But this one really is quite good, indeed.
0:11:36 > 0:11:39It's a decent job. It's a good bowl of hearty paella.
0:11:47 > 0:11:50Chilli spiced chocolate fondant.
0:11:50 > 0:11:52Danger zone.
0:11:52 > 0:11:54Chocolate fondant, big risk.
0:11:54 > 0:11:56This is a dangerous menu.
0:11:56 > 0:11:58We like a bit of danger in the WI.
0:12:03 > 0:12:05I would never do this in a competition.
0:12:05 > 0:12:07It risks so much.
0:12:09 > 0:12:12It will show her expertise if she can pull it off.
0:12:12 > 0:12:15Will they come out?
0:12:17 > 0:12:19It's really quite wet in there.
0:12:19 > 0:12:22- Shall I put them in for another minute?- You haven't got another minute.
0:12:22 > 0:12:24Ooh! Oi!
0:12:26 > 0:12:28I did my best.
0:12:29 > 0:12:31Would have liked a bit of cream.
0:12:33 > 0:12:35Thank you.
0:12:37 > 0:12:42Sharon's dessert is a chilli spiced chocolate fondant.
0:12:49 > 0:12:51This is a real surprise.
0:12:51 > 0:12:54This lovely oozing in the middle.
0:13:03 > 0:13:06The sponge is beautifully light.
0:13:06 > 0:13:09I don't think it could be better, really.
0:13:09 > 0:13:12The bits of chilli in the actual fondant are quite alarming
0:13:12 > 0:13:15but the flavour is superb.
0:13:15 > 0:13:18This is her outstanding dish of the menu, definitely.
0:13:18 > 0:13:19Ooh.
0:13:19 > 0:13:22Look at that!
0:13:22 > 0:13:24- Mm.- Mm.- Well done.
0:13:27 > 0:13:28- Mm.- Mm. Mm!
0:13:28 > 0:13:31- Mate!- That rocks.
0:13:32 > 0:13:37Who would have believed that? Not only has she made one, I think she's made the best one I've ever tasted.
0:13:37 > 0:13:40No, that's mine!
0:13:40 > 0:13:41That's all mine.
0:13:47 > 0:13:49'I'm really proud of my effort today, yeah.'
0:13:49 > 0:13:52Aaargh!
0:13:52 > 0:13:56Actually, I can't believe I've just done that three-course meal
0:13:56 > 0:14:00that looked like an insurmountable hurdle.
0:14:00 > 0:14:01It's amazing.
0:14:06 > 0:14:11Last to face the critics is Justin.
0:14:14 > 0:14:17This looks a really interesting menu.
0:14:17 > 0:14:20It's sort of all over the place.
0:14:25 > 0:14:29I think he's got a very busy menu but it's a very brave menu.
0:14:45 > 0:14:47I'm worried about the spuds for your main course.
0:14:47 > 0:14:51- Me too, but I've cut them smaller and I've got them on a rapid boil.- Serve it up!
0:14:51 > 0:14:54- You've got a minute and a half. - Come on, let's serve. Let's serve it up!
0:15:00 > 0:15:05Roast pepper and tomato soup, could be very nice.
0:15:05 > 0:15:09Warm rosemary scones. Make sure they are nice and light.
0:15:09 > 0:15:15You do need the flavour. If you say there is a flavour in there, it has to be strong.
0:15:15 > 0:15:19That is the most artistic thing I've seen you do since you arrived.
0:15:22 > 0:15:26Straight back for your main course, please, Justin.
0:15:29 > 0:15:31- Hello, ladies!- Hello.
0:15:32 > 0:15:35- Enjoy, then.- Thank you.
0:15:36 > 0:15:40Justin's starter is a roasted pepper and tomato soup, topped with
0:15:40 > 0:15:46chives and cream, accompanied by rosemary-scented scones.
0:15:46 > 0:15:48This looks really lovely.
0:15:48 > 0:15:53A good scone should break through the equator and that's absolutely how it should do.
0:16:02 > 0:16:04The texture of the soup is lovely.
0:16:04 > 0:16:07But the pepper flavour is so overpowering,
0:16:07 > 0:16:08that I'm not getting the tomato.
0:16:08 > 0:16:14I'm getting orange in this soup which is lovely, actually,
0:16:14 > 0:16:15but a little surprising.
0:16:17 > 0:16:18Scones, perfection.
0:16:18 > 0:16:21The rosemary did come through. They might not be
0:16:21 > 0:16:24the size that we expected but they are right with this dish.
0:16:24 > 0:16:26Yes, lovely rosemary.
0:16:26 > 0:16:29Why not put a little bit of rosemary on top of the soup?
0:16:29 > 0:16:31Why put the chives?
0:16:31 > 0:16:34I would prefer to carry the theme through.
0:16:34 > 0:16:37But, overall, I think it is a good dish.
0:16:42 > 0:16:44There is richness in there, John.
0:16:44 > 0:16:48There is a real strength and freshness of peppers. I like it.
0:16:48 > 0:16:49And I love the rosemary scones.
0:16:49 > 0:16:52But for me, the pepper is just too overpowering.
0:16:57 > 0:17:00- 15 minutes then we want your main. - OK.
0:17:06 > 0:17:08Good, man, looks good.
0:17:10 > 0:17:14- Yeah, hot when it comes out of the oven.- Tongs.
0:17:14 > 0:17:17What's in that pot at the front, Just?
0:17:17 > 0:17:19Cinnamon sauce.
0:17:19 > 0:17:23Cinnamon cream sauce, it doesn't sound right.
0:17:23 > 0:17:26The mincemeat stuffed... Oh, no, and then the truffle and the Parmesan,
0:17:26 > 0:17:28it sounds like everything's fighting.
0:17:28 > 0:17:34I'm quite concerned about that. It almost feels like there's too many flavours there.
0:17:36 > 0:17:39OK, so pork and sauce to go, yeah?
0:17:41 > 0:17:43No, oh!
0:17:44 > 0:17:47Take your time, mate, all that work.
0:17:53 > 0:17:55Come on, mate, we are going to have to rush you.
0:17:56 > 0:17:59You're going to have to move now, Justin.
0:17:59 > 0:18:02- Sorry?- You've got to move.
0:18:02 > 0:18:05Not an umbrella or a pineapple in sight. Well done, you.
0:18:18 > 0:18:22Justin's main course is pork tenderloins stuffed with
0:18:22 > 0:18:27sweet Christmas mincemeat and sausage meat in a cinnamon sauce,
0:18:27 > 0:18:32served with truffle oil and Parmesan mash and orange glazed carrots.
0:18:34 > 0:18:37Well, at first sight, this looks appetising.
0:18:37 > 0:18:40Ruth, I really have to disagree.
0:18:40 > 0:18:44I think this doesn't look appetising at all.
0:18:44 > 0:18:49Also, if you're going to serve carrots and peel them,
0:18:49 > 0:18:51make sure you do a good job of it.
0:19:00 > 0:19:01This does not work for me.
0:19:01 > 0:19:05The cinnamon flavour is just so overpowering.
0:19:05 > 0:19:10It is like having my Christmas pudding with my pork and mash potato.
0:19:10 > 0:19:11It is totally wrong for me.
0:19:11 > 0:19:18The pork isn't bad but the stuffing, I'm not quite sure it's even cooked.
0:19:18 > 0:19:20I'm not as down on it as you are.
0:19:20 > 0:19:23The potato is nice and creamy.
0:19:23 > 0:19:26The carrots are beautifully done, they are just as I like them.
0:19:26 > 0:19:31It is a nice alternative, I think, for a Christmas dinner.
0:19:35 > 0:19:38Everything on the plate is cooked really, really well.
0:19:38 > 0:19:41The mash is nicely flavoured with Parmesan cheese
0:19:41 > 0:19:44but more cinnamon than you would have on your average donut.
0:19:44 > 0:19:46That is like having a dessert before a main.
0:19:46 > 0:19:51I don't know what the ladies will make of it. I can see this easily dividing a room of people.
0:19:59 > 0:20:01Chocolate and tiramisu parfait,
0:20:01 > 0:20:06that will be interesting to see how he's done this chocolate into it.
0:20:06 > 0:20:08Chocolate and tiramisu, both very rich elements.
0:20:08 > 0:20:12How will they go together? We'll see.
0:20:12 > 0:20:16Is it going to be chilled enough? I don't want something too sloppy.
0:20:18 > 0:20:21See, I would have started with small and gone too large.
0:20:21 > 0:20:23All roads lead to the same point.
0:20:23 > 0:20:26What is that going on top? Ice-cream?
0:20:33 > 0:20:36Right, let's go, let's go, let's go, let's go!
0:20:36 > 0:20:39Well done, Justin, good job.
0:20:39 > 0:20:41Let's hope it tastes good, eh?
0:20:41 > 0:20:45Girls, I'll be coming to you first.
0:20:45 > 0:20:49- Thank you.- Thank you. - You're welcome. Enjoy.
0:20:51 > 0:20:54For dessert, Justin has made a chocolate
0:20:54 > 0:20:58and tiramisu parfait topped with a meringue zabaione,
0:20:58 > 0:21:01vanilla ice-cream and chocolate shavings.
0:21:01 > 0:21:05Served with raspberry coulis and fresh raspberries.
0:21:08 > 0:21:09Looks quite nice.
0:21:09 > 0:21:12- Yes.- Appetising looking, at least.
0:21:12 > 0:21:16I thought it was meant to be tiramisu. I haven't worked out where the tiramisu is.
0:21:16 > 0:21:20I don't think it is a tiramisu at all. I think that is misleading.
0:21:29 > 0:21:32I don't really get the meringue zabaione.
0:21:32 > 0:21:35It's... SHE SIGHS
0:21:35 > 0:21:41The bottom of the parfait, it's OK, but it's too solid.
0:21:41 > 0:21:45The chocolate and hazelnut is very nice but the balsamic vinegar
0:21:45 > 0:21:49reduction of the raspberries, to me, is just too sharp.
0:21:49 > 0:21:52The vinegar is probably a bit strong but I do like it.
0:21:52 > 0:21:54I like the idea of it.
0:22:05 > 0:22:10It's far too thick, far too sticky, far too sweet, even for me.
0:22:10 > 0:22:13The ice-cream is like, crumbling.
0:22:13 > 0:22:15No. That hasn't worked.
0:22:15 > 0:22:20I love the look of it but what it delivers in taste is extraordinary.
0:22:20 > 0:22:22It's weird.
0:22:32 > 0:22:35I feel quite positive. I took some risks in there.
0:22:35 > 0:22:38I wanted to show them I could think about stuff differently.
0:22:38 > 0:22:41I can't think of anything I would have changed too much.
0:22:42 > 0:22:43I think I've done OK.
0:22:58 > 0:23:02I think today, our three could have done a little bit more,
0:23:02 > 0:23:04or been more exceptional.
0:23:04 > 0:23:07It didn't quite go to the plan I had in my head.
0:23:10 > 0:23:12I expected a lot from Danny today
0:23:12 > 0:23:14and maybe my expectations were a bit high.
0:23:14 > 0:23:18I liked the salad of chorizo and scallops.
0:23:18 > 0:23:20The balance of flavour, really good.
0:23:20 > 0:23:25But for me, that sausage wasn't cooked quite enough.
0:23:25 > 0:23:28Main course, the whole thing was very, very sweet.
0:23:28 > 0:23:32You couldn't really taste the richness that that liver should have delivered.
0:23:32 > 0:23:35I liked his lemon drizzle cake, it was very good.
0:23:35 > 0:23:37I liked the ginger in the cream, a bit of warmth,
0:23:37 > 0:23:41I thought that was a nice idea as well. But I was expecting more.
0:23:41 > 0:23:43I'm starting to really believe that
0:23:43 > 0:23:46I could go quite far in this competition
0:23:46 > 0:23:48if I really start thinking about it,
0:23:48 > 0:23:53so maybe there is a spot for me in the semis and maybe in the finals.
0:23:53 > 0:23:58Justin started off today with more ingredients on his bench than anybody else.
0:23:58 > 0:24:02I didn't think that he would complete the task that he had given himself.
0:24:02 > 0:24:05But actually, he got through them all.
0:24:05 > 0:24:08The best part of the first dish were those little rosemary scones.
0:24:08 > 0:24:11Tomato and pepper soup, nicely made,
0:24:11 > 0:24:15but for me, very, very sweet, very rich with peppers
0:24:15 > 0:24:17and not that mellow.
0:24:17 > 0:24:20The pork dish with the sweet pork stuffing, I thought was a really good idea
0:24:20 > 0:24:24but that cinnamon sweet sauce took a little bit of getting used to.
0:24:24 > 0:24:28It was all a bit of a mish-mash really.
0:24:28 > 0:24:33The dessert was like a hazelnut chocolate frozen jelly base
0:24:33 > 0:24:36with a marshmallow top. I couldn't quite work it out.
0:24:36 > 0:24:37And it didn't work.
0:24:39 > 0:24:43All I know is I have cooked to the best of my abilities today
0:24:43 > 0:24:48and for that, I would love to go to the next stage of the contest.
0:24:50 > 0:24:54Sharon, today's starter was about as safe as it gets.
0:24:54 > 0:24:56But we need some cookery skill.
0:24:56 > 0:25:00That was just really one up from opening a packet
0:25:00 > 0:25:02and pouring it in a bowl.
0:25:02 > 0:25:05The paella had a lovely background flavour.
0:25:05 > 0:25:08The seafood was cooked well. The chicken was wonderful.
0:25:08 > 0:25:11- The rice was cooked really nicely. - It was a tasty pan of food.
0:25:11 > 0:25:14Sharon's chocolate fondant was superb.
0:25:14 > 0:25:16There was a perfect runny centre
0:25:16 > 0:25:20and it had a hint of chilli in the back of your throat.
0:25:20 > 0:25:22I have never seen you as happy over a pudding.
0:25:22 > 0:25:25It was a beautiful chocolate fondant.
0:25:25 > 0:25:28A bit of vanilla cream would have made it something quite special.
0:25:29 > 0:25:33Yeah, of course, if I got through, I would feel very highly achieved.
0:25:33 > 0:25:35And then terrified again.
0:25:35 > 0:25:43But if I don't get through, then I've made a valiant last effort.
0:25:49 > 0:25:50It's really hard.
0:25:50 > 0:25:54The pure effort of Justin and then the beautiful dessert of Sharon
0:25:54 > 0:25:57and all the good cooking of Danny.
0:25:57 > 0:25:59So, who stays?
0:25:59 > 0:26:02Who goes?
0:26:04 > 0:26:06I know who should go really.
0:26:19 > 0:26:22I have to say some things today were great.
0:26:22 > 0:26:24Some things didn't quite work.
0:26:24 > 0:26:27A tough decision for Gregg and I today.
0:26:31 > 0:26:33We can't keep everybody.
0:26:33 > 0:26:34We simply can't.
0:26:36 > 0:26:38The person leaving us...
0:26:47 > 0:26:49..is Justin. I'm sorry, Justin.
0:26:52 > 0:26:55- Sharon, well done, honey. - I'm sorry, Justin.
0:26:55 > 0:26:56No, I'm totally good with it.
0:26:56 > 0:26:58Triumphant in defeat.
0:26:58 > 0:27:01I've had a brilliant time. An absolutely brilliant time.
0:27:01 > 0:27:02Thanks, Justin.
0:27:08 > 0:27:13I knew that my time had come to conclusion and I have nothing but fond memories.
0:27:13 > 0:27:16I think had I stayed any longer, I might have gone crazy!
0:27:42 > 0:27:45I've had an absolutely brilliant time.
0:27:45 > 0:27:48But, without a doubt, the best two have made it through today.
0:28:01 > 0:28:04If I didn't have such a bad knee, I'd throw you over my shoulder.
0:28:04 > 0:28:07Congratulations, you two, absolutely fantastic.
0:28:07 > 0:28:10You are through to the next round. It does get tougher.
0:28:12 > 0:28:13I'm happy!
0:28:13 > 0:28:15Of course I'm happy.
0:28:15 > 0:28:17I'm really amazed.
0:28:17 > 0:28:21If my mum could see me now, she'd be in shock!
0:28:21 > 0:28:26I feel really, really happy. Really happy to get through. It means a lot.
0:28:28 > 0:28:30I've done some dishes that have worked
0:28:30 > 0:28:33and I kind of surprised myself so...
0:28:33 > 0:28:36If all goes well, I don't see why I can't go further.
0:28:39 > 0:28:40Make some sensational food.
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0:29:07 > 0:29:10E-mail subtitling@bbc.co.uk