0:00:05 > 0:00:1016 celebrities are battling it out to win the coveted MasterChef crown.
0:00:11 > 0:00:14I don't think there's much room for error today.
0:00:16 > 0:00:19These celebrities have reached the top of their professions.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:23 > 0:00:26Every flaming stage is nerve-wracking.
0:00:29 > 0:00:31I NEED to win it.
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:49 > 0:00:54Throughout this week, these three celebrities have been through
0:00:54 > 0:00:57the toughest culinary challenges of their lives.
0:00:58 > 0:01:03But after today, only the best can become semi-finalists.
0:01:04 > 0:01:07I didn't really sleep very well last night.
0:01:07 > 0:01:10I was dreaming about this. It matters a lot, yes.
0:01:11 > 0:01:15I'd be absolutely gutted if I don't go through.
0:01:15 > 0:01:17I'm enjoying it. Cooking in there is fun.
0:01:17 > 0:01:19It's more than it is in your house.
0:01:20 > 0:01:22I fly by the seat of my pants
0:01:22 > 0:01:25but if I can pull it off today,
0:01:25 > 0:01:27I will be so pleased with myself.
0:01:28 > 0:01:34Today, there's just one challenge - the perfect three-course meal.
0:01:34 > 0:01:36We have really tested them.
0:01:36 > 0:01:40Now it's for them to prove that they've learnt something throughout this competition.
0:01:43 > 0:01:46We want to see all their knowledge on those three plates.
0:01:46 > 0:01:48The pressure's on. The pressure is truly on.
0:02:01 > 0:02:05It's been a big week but this is an even bigger day.
0:02:06 > 0:02:10Today, you are cooking your own three courses
0:02:10 > 0:02:15for John, me and three food judges from the WI.
0:02:17 > 0:02:20You've got to deliver something special.
0:02:22 > 0:02:26You three have really worked hard to get to this stage.
0:02:26 > 0:02:29Today it really counts. Let's cook.
0:02:34 > 0:02:36They now have just one hour and 45 minutes
0:02:36 > 0:02:39to cook their three courses.
0:02:43 > 0:02:47Today's three diners are all prominent cookery judges
0:02:47 > 0:02:49from the Women's Institute.
0:02:53 > 0:02:57Amy Willcock judges cookery competitions across the country
0:02:57 > 0:03:01and is popularly known as the Queen of Aga cooking.
0:03:05 > 0:03:08Margaret Williams is a WI cookery tutor
0:03:08 > 0:03:10and food journalist.
0:03:13 > 0:03:17And Jill Brand is one of the WI's top authors,
0:03:17 > 0:03:21specialising in the baking of breads, cakes and biscuits.
0:03:22 > 0:03:25Those three ladies from the WI are formidable.
0:03:25 > 0:03:27They know what they like to eat
0:03:27 > 0:03:30and they know the difference between good and bad
0:03:30 > 0:03:33and they're not scared to say so.
0:03:37 > 0:03:42From the start, TV presenter Tim has struggled with his knowledge of the culinary basics.
0:03:43 > 0:03:46What's confusing me here is the egg.
0:03:46 > 0:03:48I imagine it goes in the sauce.
0:03:50 > 0:03:52I don't know how to make crumble.
0:03:52 > 0:03:56Your custard is beginning to curdle and get lumps in it.
0:03:58 > 0:04:02But over the week, he has grown to show some real talent.
0:04:02 > 0:04:05The seasoning is absolutely spot on.
0:04:05 > 0:04:08- Good job. I really like it. - Thank you.
0:04:09 > 0:04:14That tastes really good. That needed expert timing and you've pulled it off.
0:04:14 > 0:04:15Very good job.
0:04:15 > 0:04:20If I pull it off today and get it all out and it looks great,
0:04:20 > 0:04:22tastes good, it will be fantastic.
0:04:24 > 0:04:25It's a lot of pressure.
0:04:33 > 0:04:37What are the three courses that will secure your place in the competition?
0:04:37 > 0:04:39I'm going fish cakes with tartar sauce
0:04:39 > 0:04:43and then I'm doing a Chinese-style steak
0:04:43 > 0:04:47with some deep-fried noodles and some lovely fresh vegetables.
0:04:47 > 0:04:51And then we've got rhubarb fool with ginger biscuits.
0:04:51 > 0:04:54- I forgot that - with ginger biscuits. - Nice.
0:04:54 > 0:04:57- Please tell me you've cooked these dishes before.- Yes, I have.
0:04:57 > 0:04:59So you're not going to experiment?
0:04:59 > 0:05:03You're not trying to work out the finished article while you're cooking?
0:05:04 > 0:05:06- No. HE LAUGHS - You're lying to me, aren't you?
0:05:06 > 0:05:09There's just a couple of little things
0:05:09 > 0:05:12that I thought I might have a little dabble with today, just to see.
0:05:12 > 0:05:15One last question. Do you want to go through?
0:05:15 > 0:05:18Yeah. Yeah, I do now, yeah. I want to win it now.
0:05:24 > 0:05:28Tim's going to have to work fast to get the fishcake made,
0:05:28 > 0:05:32as well as making mayonnaise and cutting up the ingredients for the tartar sauce.
0:05:32 > 0:05:35It's a nice menu. It's food I would order.
0:05:35 > 0:05:40But it's a lot of work and we know Tim hasn't got a great deal of experience.
0:05:43 > 0:05:45Tim, 35 minutes gone.
0:05:51 > 0:05:56TV presenter Aggie has been plagued by self-doubt all week.
0:05:57 > 0:06:00Why you threw away the first pan of sauce, I have no idea.
0:06:00 > 0:06:03I thought it looked burnt.
0:06:03 > 0:06:06It's a good, tasty risotto.
0:06:07 > 0:06:08Oh, mate, come on.
0:06:08 > 0:06:12- You're all right. You're fine. - It's all right, I just...- Come on.
0:06:13 > 0:06:14That is seriously burnt.
0:06:16 > 0:06:18I would love your butterscotch sauce
0:06:18 > 0:06:20just to be a little bit deeper and darker.
0:06:20 > 0:06:23Trust your instincts.
0:06:23 > 0:06:25But she can be an exceptional cook.
0:06:25 > 0:06:30Ginger is what I love in there. I really like that. It's good.
0:06:30 > 0:06:32Great, thank you.
0:06:32 > 0:06:34- It's delicious.- Oh! Oh, that's good.
0:06:34 > 0:06:37I like the bitter-sweetness of that caramel,
0:06:37 > 0:06:40buttery, beautifully cooked flaky pastry.
0:06:40 > 0:06:43'I'm not sure how good a cook I think I am.'
0:06:43 > 0:06:47Sometimes I think, actually, I'm better than I think I am
0:06:47 > 0:06:49and other times I think I know nothing.
0:06:49 > 0:06:54So I don't know. I still don't know.
0:06:58 > 0:07:02Aggie, the important question today - what are your three courses?
0:07:02 > 0:07:06OK, three courses. Starter, I'm doing an endive salad
0:07:06 > 0:07:11with some lovely English blue cheese, toasted walnuts
0:07:11 > 0:07:13and poached pears.
0:07:13 > 0:07:16Second, I'm doing hake with a salsa verde,
0:07:16 > 0:07:19crushed potatoes with a bit of spring onion and parsley
0:07:19 > 0:07:23and then a yummy trifle for pudding.
0:07:23 > 0:07:26- Trifle to the WI!- Yes!
0:07:26 > 0:07:28- Can you imagine? - Yeah, they're going to love it.
0:07:28 > 0:07:31Good, I'm really pleased to hear you say that.
0:07:31 > 0:07:36- So it's a question of just keeping your nerves under control.- Absolutely. That's it.
0:07:36 > 0:07:41I'm just going to try and enjoy this.
0:07:41 > 0:07:45I want to feel that it's not all horrible
0:07:45 > 0:07:47and so nerve-wracking I can't enjoy it.
0:07:47 > 0:07:51Are we going to see a stony, stern, Highland approach from you?
0:07:51 > 0:07:53You will! Rock hard.
0:08:01 > 0:08:06If Aggie can deliver the three courses she is promising - hurrah.
0:08:06 > 0:08:08Absolutely hurrah.
0:08:08 > 0:08:11Her main course, hake, crushed potatoes, salsa verde,
0:08:11 > 0:08:14sounds really simple but actually is very difficult.
0:08:14 > 0:08:17Hake goes all flaky, salsa verde has to be spicy,
0:08:17 > 0:08:20those new potatoes need to be peeled and soft and buttery.
0:08:20 > 0:08:24Trifle - absolute winner. Well done, Aggie.
0:08:24 > 0:08:28I'd happily take a running jump into it if she can make a good trifle.
0:08:33 > 0:08:38So far, actress Margi has impressed with her honest cooking.
0:08:38 > 0:08:40That tomato sauce is great.
0:08:40 > 0:08:45Loads of oregano and lots and lots of garlic, sweet tomatoes.
0:08:45 > 0:08:47I think that is brilliant.
0:08:47 > 0:08:50Margi cooked a family favourite. She's cooked it before.
0:08:50 > 0:08:53Lots of processes going on there - good on her.
0:08:53 > 0:08:56But her food often lacks finesse.
0:08:56 > 0:08:58You're not supposed to be giving us a buffet.
0:08:58 > 0:09:01You have to decide what you think is right.
0:09:01 > 0:09:03I don't think you're supposed to set the wok on fire.
0:09:04 > 0:09:07You've got to make your food look prettier.
0:09:07 > 0:09:09It's like a diamond ring in a carrier bag.
0:09:09 > 0:09:13If the bookies were taking bets, I don't think they'd bet on me.
0:09:13 > 0:09:15'I want to surprise people.'
0:09:15 > 0:09:18I want to surprise John and I want to surprise Greg
0:09:18 > 0:09:21and most of all, I want to surprise myself.
0:09:28 > 0:09:32Margi, happy today or stressful or...?
0:09:32 > 0:09:33I'm a little bit stressed out
0:09:33 > 0:09:37because the competition's got more fierce now and they've upped the ante.
0:09:37 > 0:09:39Three courses - what are they, Margi?
0:09:39 > 0:09:44I'm doing Italian Job tomato soup.
0:09:44 > 0:09:46It comes from the heart of Liverpool,
0:09:46 > 0:09:49where the Italian quarter is in Gerard Gardens.
0:09:49 > 0:09:52It's full of vitamin C, a really good antioxidant.
0:09:52 > 0:09:57You've got a little bit of the basmatic vinegar. Is it basmatic?
0:09:57 > 0:10:00- Balsamic.- Oh, right. So you've got that in there.
0:10:00 > 0:10:05And I think what that does is it neutralises some of the sweetness.
0:10:05 > 0:10:09And then I'm going to do a Marianna fish pie.
0:10:09 > 0:10:11My mother used to make them
0:10:11 > 0:10:14and she taught it to my sister, our Marian,
0:10:14 > 0:10:16and our Marian taught it to me,
0:10:16 > 0:10:18so it's been passed on down the family.
0:10:18 > 0:10:24Then I'm doing cream and raspberries with a little whisky in it -
0:10:24 > 0:10:26Highland Fling.
0:10:26 > 0:10:29Is there a base to the raspberries and cream?
0:10:29 > 0:10:31Is there anything firm in there?
0:10:31 > 0:10:35I did take on board last time when I came up with that terrible posset.
0:10:35 > 0:10:37You told me that I should have done a biscuit,
0:10:37 > 0:10:41so this time, I've incorporated a biscuit into the dish,
0:10:41 > 0:10:43as like a crumble texture.
0:10:43 > 0:10:46Good. Looking forward to it.
0:10:49 > 0:10:54We've got a bowl of wet soup, we've got a wet fish pie,
0:10:54 > 0:10:55we've then got a wet dessert.
0:10:55 > 0:10:58I'm sure they can all taste great
0:10:58 > 0:11:01but how is she going to get them to look smart?
0:11:01 > 0:11:07If the presentation of Margi's dishes is anything like the state of her kitchen right now,
0:11:07 > 0:11:09we are in big, big trouble.
0:11:11 > 0:11:14It just went a little bit crazy, the whisk.
0:11:23 > 0:11:25First to face the critics is Tim.
0:11:32 > 0:11:34I'm looking forward to this.
0:11:34 > 0:11:37There's a lot of things here to excite the taste buds.
0:11:37 > 0:11:41We've got Tim's first course - fish cakes with a tartar sauce.
0:11:42 > 0:11:44Sounds simple but simple is good.
0:11:44 > 0:11:47If you get something like fish cakes right, you can't beat it.
0:11:47 > 0:11:51Think about these starters, now, Tim, please.
0:11:52 > 0:11:54Go. Do it.
0:11:57 > 0:11:59- Hello, ladies.- Hello, Tim.
0:12:02 > 0:12:04- Enjoy.- Thank you.- A pleasure.
0:12:04 > 0:12:10Tim's starter is smoked haddock fish cakes with tartar sauce.
0:12:18 > 0:12:22It's really nice. The fish is well cooked.
0:12:22 > 0:12:24There's a lovely crisp crust to them.
0:12:24 > 0:12:26Nice soft texture of the fish inside.
0:12:26 > 0:12:28Just lovely.
0:12:28 > 0:12:30I think the tartar sauce is very nice.
0:12:30 > 0:12:33There's a hit of mustard, really nice and tangy,
0:12:33 > 0:12:35getting those capers zinging through.
0:12:35 > 0:12:37Nice bit of dill.
0:12:37 > 0:12:40I don't know why but I'm really pleasantly surprised.
0:12:40 > 0:12:44Absolutely lovely, these, but I do hope he made the mayonnaise.
0:12:50 > 0:12:53I like it. It's light and crisp on the outside.
0:12:53 > 0:12:55The potato's fluffy
0:12:55 > 0:12:58and it's really strong with that lovely smoked fish flavour.
0:12:58 > 0:12:59Tartar sauce, really good.
0:12:59 > 0:13:03Lovely, rich, horseradish, mustard - very, very good.
0:13:03 > 0:13:05But he's used pre-made mayonnaise.
0:13:05 > 0:13:08I would have thought he'd make his own mayonnaise in a competition.
0:13:11 > 0:13:15- Right, Tim, you've got 15 minutes for your mains.- OK.- Yeah?- Right.
0:13:15 > 0:13:18- And you haven't done your veg. - I'm going to chop the veg now.
0:13:18 > 0:13:21- You haven't done your veg for your main course yet?- No.
0:13:24 > 0:13:28- I don't know what Chinese steak is, do you?- Never had it.
0:13:28 > 0:13:33Maybe it's the spices he's using. It will be an interesting wait-and-see.
0:13:33 > 0:13:36- I'm running out of time.- Seven minutes for your main course.
0:13:36 > 0:13:39- How long's that steak going to take? - Four minutes.
0:13:39 > 0:13:41Are you going to put the pan on now, then?
0:13:41 > 0:13:45And then at least it's hot while you chop your veg, eh? That's it.
0:13:54 > 0:13:56Four minutes before these mains go out.
0:14:03 > 0:14:0590 seconds and they've got to go.
0:14:08 > 0:14:10Well done, Tim.
0:14:13 > 0:14:15- Hello. OK?- Hello, again.
0:14:15 > 0:14:19This is my Chinese steak. I'm going to serve you last - I'm sorry.
0:14:19 > 0:14:22- It smells wonderful.- Let's hope it tastes as nice as it smells.
0:14:22 > 0:14:25I put a lot of work into that.
0:14:25 > 0:14:30Tim's main is Chinese-spiced steak, marinated in sesame and soy,
0:14:30 > 0:14:35served with stir-fried pepper, courgettes, carrots and fennel
0:14:35 > 0:14:37and deep-fried rice noodles.
0:14:37 > 0:14:42These crispy noodles, these are rice noodles, they look great.
0:14:42 > 0:14:44I think it's a fun dish. It really says eat me.
0:14:46 > 0:14:50- Oh! Very tender. - It's beautifully cooked.
0:14:50 > 0:14:52- That's perfect. Look at that. - So juicy.
0:14:55 > 0:15:00I think putting the fennel into the vegetables has given it a different dimension.
0:15:00 > 0:15:04The steak is really tender, very nicely cooked.
0:15:04 > 0:15:07The vegetables are colourful, pleasing to the eye,
0:15:07 > 0:15:09but these rice noodles are a disaster
0:15:09 > 0:15:12because you can't really eat them unless you use your fingers.
0:15:14 > 0:15:16They look good but they're not for me.
0:15:17 > 0:15:23Mm. Beautiful steak. I love the sesame and I love the soy
0:15:23 > 0:15:25on the sweet vegetables - I love that.
0:15:25 > 0:15:29But it's not easy to have a mouthful of crispy noodles with steak and veg.
0:15:29 > 0:15:34I think the beef flavour is too strong for the Asian flavours on all those vegetables.
0:15:39 > 0:15:43Tim's dessert is rhubarb fool with ginger biscuits.
0:15:43 > 0:15:48I wonder if it will be the pink rhubarb. That would be wonderful.
0:15:50 > 0:15:53Being good WI judges as we are,
0:15:53 > 0:15:56we're going to make sure that those ginger biscuits snap.
0:16:02 > 0:16:05- You've got to go now, Tim. Ready to rock and roll, mate.- All right.
0:16:06 > 0:16:08I've got to trust my balance, here.
0:16:10 > 0:16:12Oh, God.
0:16:12 > 0:16:15Not one single timing issue from Tim. Bang on.
0:16:15 > 0:16:17Bang on time.
0:16:19 > 0:16:21LAUGHTER
0:16:22 > 0:16:24Don't laugh at me, I've...
0:16:24 > 0:16:28Erm, your final dish for the day is in-season rhubarb fool
0:16:28 > 0:16:31with a lovely ginger biscuit.
0:16:31 > 0:16:36Or two ginger biscuits because I thought you might be hungry.
0:16:36 > 0:16:37OK!
0:16:41 > 0:16:43- Oh, it's got lots of rhubarb in it. - Oh, yes.
0:16:48 > 0:16:50I'm a little disappointed with the rhubarb fool.
0:16:50 > 0:16:54It's not quite right. It's not quite balanced.
0:16:54 > 0:16:56I just find it very sweet
0:16:56 > 0:17:00and I'd expected it to be much more zingy.
0:17:00 > 0:17:02I don't find it as sweet as I think Jill does.
0:17:02 > 0:17:06I like the sharpness of the rhubarb
0:17:06 > 0:17:08with the lovely crisp ginger biscuit.
0:17:08 > 0:17:09I quite like that.
0:17:10 > 0:17:14SNAP Well, they certainly snapped.
0:17:15 > 0:17:17I think the biscuits are the best bit.
0:17:25 > 0:17:28Oh, I like that. Mm.
0:17:28 > 0:17:32Mm. Sweet and sharp and loads of vanilla, as well.
0:17:32 > 0:17:35That's good. Really good.
0:17:35 > 0:17:38The biscuits are lovely, really rich, with fresh ginger.
0:17:38 > 0:17:42Really nicely made. I love the crunch against the texture of the rhubarb fool.
0:17:42 > 0:17:46I like it but at the end of the day, it's rhubarb and cream.
0:17:57 > 0:18:01I got out three courses of dinner in an hour and 45 minutes to not a bad standard,
0:18:01 > 0:18:04so I've impressed myself, if not the critics - I doubt it.
0:18:04 > 0:18:07I imagine they'll think it's all right, you know?
0:18:07 > 0:18:11They'll probably give me a six or seven out of ten, I suppose.
0:18:20 > 0:18:23Right, Aggie MacKenzie.
0:18:23 > 0:18:26She'd better have clean plates, that's all I can say.
0:18:28 > 0:18:31- Three minutes on your first course, Aggie.- Three minutes.
0:18:32 > 0:18:35Pear and blue cheese is a classic combination, isn't it?
0:18:35 > 0:18:38There's not much skill in this. The only skill is poaching the pear.
0:18:38 > 0:18:41The rest is an assembly job, isn't it?
0:18:42 > 0:18:45But she has a real balancing act to do here,
0:18:45 > 0:18:47that's the main thing about this dish.
0:18:50 > 0:18:53- Is it perfectly seasoned? - I've checked the seasoning.
0:18:53 > 0:18:56- You've tasted your own food? - Oh, yeah, I have. I think it's OK.
0:18:56 > 0:18:58I think it's all right.
0:19:03 > 0:19:05- Are we ready to go? - We are!- Let's go.
0:19:05 > 0:19:08- Yeah, we can, we can. - Good luck. Smile on your face.
0:19:08 > 0:19:09Well done, Aggie.
0:19:09 > 0:19:12- No, it's nice.- Yeah.- Practical. It's a good idea.
0:19:15 > 0:19:18- Oh! Hello!- Hello. - How are you?- Very well.
0:19:18 > 0:19:21Who's going first?
0:19:23 > 0:19:26For her starter, Aggie has made an endive salad
0:19:26 > 0:19:29with blue cheese, poached pear, walnuts
0:19:29 > 0:19:31and a sweet mustard dressing.
0:19:32 > 0:19:35- It's all wilted. Oh, dear. - It's quite flabby
0:19:35 > 0:19:39and, actually, endive should be nice and crisp.
0:19:39 > 0:19:42It's got quite a strong acidic smell,
0:19:42 > 0:19:44which is quite off-putting, actually.
0:19:50 > 0:19:55All the flavours are competing and it's all rather slimy in texture.
0:19:55 > 0:19:58It's supposed to have a sweet mustard dressing.
0:19:58 > 0:20:00I can't really tell what the dressing is.
0:20:00 > 0:20:04I think for someone who deals in other people's messes...
0:20:04 > 0:20:06this is a bit of a mess.
0:20:10 > 0:20:14Blue cheese, nuts, pear - happy, I'm happy.
0:20:14 > 0:20:18It's that mustard dressing as well that makes it a little confused.
0:20:18 > 0:20:21Everything's beautifully made, beautifully seasoned and presented.
0:20:21 > 0:20:23It's just slightly unbalanced.
0:20:30 > 0:20:35Aggie, for her second course - hake, an interesting choice.
0:20:35 > 0:20:38A very nice firm fish, so I'm really looking forward to trying this one.
0:20:44 > 0:20:50The salsa verde, that should be really vibrant, a zinginess to it.
0:20:50 > 0:20:52Yeah, I'm looking forward to that, too.
0:21:01 > 0:21:02We've got six minutes left.
0:21:03 > 0:21:05Then the WI needs feeding.
0:21:14 > 0:21:17That's nice. That looks really good. Really, really good.
0:21:17 > 0:21:19- Thank you.- Ready?
0:21:19 > 0:21:22- Good?- Yes.- Let's go. Let's take it to them. Come on.
0:21:22 > 0:21:26Brilliant, Aggie. All on time, all looking beautiful, all the same. Well done, you.
0:21:26 > 0:21:28Straight back for your dessert, huh?
0:21:33 > 0:21:35Ladies!
0:21:40 > 0:21:44Aggie's main is pan-fried hake with salsa verde
0:21:44 > 0:21:46and crushed new potatoes.
0:21:55 > 0:21:59I find the salsa verde overpowering with the garlic.
0:21:59 > 0:22:02Well, Amy, I am totally with you.
0:22:02 > 0:22:05My first taste of the salsa - so overpowering.
0:22:07 > 0:22:09It's such a beautiful fish.
0:22:09 > 0:22:13A minute or two less cooking, it would have been fabulous.
0:22:13 > 0:22:15Not for me, I'm afraid.
0:22:21 > 0:22:24Everything on that plate is really nicely made.
0:22:24 > 0:22:28I love that fresh mint and basil with the potatoes.
0:22:28 > 0:22:30I think the fish is cooked beautifully
0:22:30 > 0:22:34but for me, that sauce is just a little bit big
0:22:34 > 0:22:36for that beautiful, subtle fish.
0:22:36 > 0:22:41I understand what you're saying. Actually, I really, really like it.
0:22:41 > 0:22:45The flaky fish, the strength of that sauce. I'm into that.
0:22:46 > 0:22:48Right - trifle.
0:22:48 > 0:22:49- Yeah.- Good.
0:22:54 > 0:22:59Well, that brings back memories of my granny on a Sunday afternoon.
0:22:59 > 0:23:00Yummy trifle.
0:23:00 > 0:23:03- Come on, Aggie!- Don't panic me! - How's your nerves?
0:23:03 > 0:23:06Fine until you lot start.
0:23:07 > 0:23:09Ooh!
0:23:19 > 0:23:22- It's got bananas in it?- Yes.
0:23:22 > 0:23:25I always put bananas in my trifle.
0:23:53 > 0:23:56- Are you happy?- Yeah, I think so.
0:23:58 > 0:24:01- Can we take these, then?- Yes, yes.
0:24:01 > 0:24:05- Come on. You're looking at them and looking at them.- I'm ready to go.
0:24:05 > 0:24:07It's just... Ooh.
0:24:07 > 0:24:09Come on, let's go.
0:24:20 > 0:24:23- You're first this time.- Thank you.
0:24:30 > 0:24:34For her dessert, Aggie has made a boozy trifle with banana slices
0:24:34 > 0:24:37and topped with a toasted oat brittle.
0:24:37 > 0:24:39The presentation isn't right.
0:24:39 > 0:24:44I feel this has just been, you know, spooned onto the plate.
0:24:47 > 0:24:50I don't think it tastes as bad as it looks,
0:24:50 > 0:24:51in a funny sort of way.
0:24:51 > 0:24:53It's not too bad as trifles go.
0:24:53 > 0:24:57I don't like the banana in the trifle.
0:24:57 > 0:24:59To me, it's not traditional.
0:24:59 > 0:25:03I think having put all the component bits on my spoon and eaten it,
0:25:03 > 0:25:05the flavours, actually, are really nice.
0:25:05 > 0:25:09If a little bit more effort had gone into constructing it,
0:25:09 > 0:25:11that would have been really excellent.
0:25:21 > 0:25:22I don't like that at all.
0:25:22 > 0:25:25There's something down the bottom there that is spongy,
0:25:25 > 0:25:28steeped in booze and bitter.
0:25:28 > 0:25:31It's unattractive, it's not sweet enough.
0:25:32 > 0:25:34It's weird. I don't like it.
0:25:41 > 0:25:44'I don't know how it went. I thought everything looked nice.'
0:25:44 > 0:25:48I was happy with the way the trifle was in the end.
0:25:48 > 0:25:52I'm exhausted. Emotionally drained.
0:25:57 > 0:26:00Last to face the cookery judges is Margi.
0:26:03 > 0:26:07Margi's first course is an Italian Job cherry tomato soup.
0:26:07 > 0:26:10I just hope there aren't any Minis in it.
0:26:10 > 0:26:15Sometimes people think, "Oh, I'll just do soup. It's easy."
0:26:15 > 0:26:17But actually, when you get soup right,
0:26:17 > 0:26:19it's absolutely delicious.
0:26:19 > 0:26:21If you get it wrong, it's just a mess.
0:26:22 > 0:26:24It's melting my mascara.
0:26:31 > 0:26:32No, no, no, don't do that.
0:26:32 > 0:26:36If you do that with that boiling hot soup in there, it will explode.
0:26:36 > 0:26:39- Let it cool down?- Grab a cloth and we'll do it together.
0:26:39 > 0:26:41I need a cloth to go over the top.
0:26:41 > 0:26:43Thanks, John.
0:26:44 > 0:26:46Right, now go. Go on.
0:26:48 > 0:26:51- See what I mean?- I see what you mean now. Thanks for spotting that.
0:26:54 > 0:26:56That should do it, shouldn't it?
0:27:02 > 0:27:06- How are you doing on your fish pies? - I just want to get it in the oven.
0:27:06 > 0:27:11- They're nearly ready. - So the potato tops need to go on and then in the oven, yeah?
0:27:21 > 0:27:23Nice.
0:27:23 > 0:27:25You don't have to give them too much, you know.
0:27:25 > 0:27:29- Is that enough?- Yeah, yeah. They've already had 19 plates of food.
0:27:29 > 0:27:32You've got two minutes left.
0:27:43 > 0:27:46Is that all right? I'll get off with these.
0:27:46 > 0:27:49I hope they've still got a good appetite left.
0:27:52 > 0:27:56- She always delivers.- It's nice. Nothing wrong that.
0:28:00 > 0:28:02- Hi, girls.- Hello.
0:28:05 > 0:28:10Margi's starter is the Italian Job tomato soup,
0:28:10 > 0:28:14served with grated Parmesan cheese and croutons.
0:28:14 > 0:28:18This lives up to the description. Tomato soup.
0:28:18 > 0:28:22It looks like tomato soup should. The colour's how you would expect.
0:28:27 > 0:28:30I think it's the correct consistency.
0:28:30 > 0:28:34Nice balance of flavours and I like the garnish of cheese on the top.
0:28:36 > 0:28:39- I find this rather pleasant. - There's a very good base flavour.
0:28:39 > 0:28:41A really nice dish.
0:28:47 > 0:28:48I think it tastes great.
0:28:48 > 0:28:53It tastes like the topping on a pizza with rich cheese and tomato. It's really delicious.
0:28:53 > 0:28:56It's got the tang of the Parmesan on the top, as well.
0:28:56 > 0:28:59It's full-flavoured. Margi, well done.
0:29:03 > 0:29:05Margi, fish pies - do you need to put your oven up?
0:29:05 > 0:29:08- Or bring them up a shelf? - I'll bring them up a shelf.
0:29:08 > 0:29:11And don't forget your dessert, mate.
0:29:20 > 0:29:24- I don't really know what Marianna fish pie is, do you?- No.
0:29:24 > 0:29:26It might be that it's one of her friends
0:29:26 > 0:29:29or it's someone who's given her that recipe.
0:29:29 > 0:29:32We all have our own way of making fish pie, don't we?
0:29:32 > 0:29:33It's quite a personal thing.
0:29:33 > 0:29:38I would like to see it with mashed potato and lovely rich sauce.
0:29:42 > 0:29:47- You have got about eight minutes left to serve your main course. - OK, thank you.
0:30:06 > 0:30:09- Ready?- Yeah.- Can we go?
0:30:11 > 0:30:15- Well done, Margi.- Thank you.- Do you think they're hot in the middle?
0:30:15 > 0:30:18- Pardon?- Do you think your fish pies are hot in the middle?
0:30:18 > 0:30:19Yes, I think so.
0:30:19 > 0:30:23Well, a bit late now, mate, because you're serving. Let's go.
0:30:24 > 0:30:27- I'm losing the plot, now. - No, you're not. It's good. Come on.
0:30:27 > 0:30:29- Well done.- Thanks.
0:30:29 > 0:30:32- Tell them they've got peas to come. - Yes, I will.
0:30:35 > 0:30:39Thank you, ladies. This is Marianna fish pie.
0:30:39 > 0:30:45- Who's Marianna?- My sister but my mother invented it first
0:30:45 > 0:30:48and she taught my sister because she's older than me
0:30:48 > 0:30:50and then my sister taught it to me - our Marian.
0:30:50 > 0:30:51Oh!
0:30:54 > 0:30:55And there's peas to come.
0:31:06 > 0:31:11For her main course, Margi has made Marianna's fish pie,
0:31:11 > 0:31:13served with peas.
0:31:14 > 0:31:17This is definitely a hearty portion.
0:31:17 > 0:31:20Clearly this is not for one person.
0:31:24 > 0:31:26They're peas.
0:31:32 > 0:31:35Slightly more seasoning in the potato, perhaps?
0:31:35 > 0:31:39I agree about the seasoning and maybe the fish is a little overcooked.
0:31:39 > 0:31:42If we're looking for a high standard of presentation,
0:31:42 > 0:31:45she should have piped the potato on the top
0:31:45 > 0:31:50and then given it a nice egg wash to give it a really crispy topping.
0:31:51 > 0:31:54- The thing is it's her mum's pie. - It's her mum's.
0:31:54 > 0:31:56And her mum would have just put it on as she has.
0:31:56 > 0:31:59- She has been true to the recipe. - She has.
0:31:59 > 0:32:02The one thing, though, that we're looking for is a MasterChef
0:32:02 > 0:32:06and although home cooking is great,
0:32:06 > 0:32:09maybe this isn't quite the place for home cooking.
0:32:15 > 0:32:19It's more like a potato and fish bake,
0:32:19 > 0:32:20rather than being a fish pie.
0:32:20 > 0:32:24Fish pie should be lots of fish, lots of sauce mixed together.
0:32:24 > 0:32:29You punch through the potato and all the sauce comes through and it's not doing that.
0:32:29 > 0:32:32It's mostly mashed potato with a little bit of fish.
0:32:33 > 0:32:35You have to go through that much potato
0:32:35 > 0:32:37until you get a piece of fish.
0:32:38 > 0:32:39It doesn't work.
0:32:42 > 0:32:44SHE CHUCKLES GRIMLY
0:32:49 > 0:32:52- So, Margi, your dessert's done? - It's ready to be served.
0:32:52 > 0:32:55- In the fridge? - Yeah, it's in the fridge.
0:32:55 > 0:32:56- Nothing else to do at all?- No.
0:32:58 > 0:33:01So why all the chaos with the main course and the starter?
0:33:01 > 0:33:04I suppose because I had a lot to look after.
0:33:04 > 0:33:07I imagine the Highland berry cream is going to be very rich
0:33:07 > 0:33:09and probably with alcohol in it.
0:33:09 > 0:33:12I hope that it's not too sloppy
0:33:12 > 0:33:16and it's a nice blend and balance.
0:33:16 > 0:33:19- All yours, Margi. Go for it. - Thank you.
0:33:19 > 0:33:21Time for desserts.
0:33:37 > 0:33:39- Is that it?- That's it.
0:33:39 > 0:33:42- I thought she was going to do something to it.- So did I.
0:33:43 > 0:33:47OK, ladies, I hope you've got room for one last little dessert.
0:33:47 > 0:33:51This is the Highland Fling and enjoy, girls.
0:33:51 > 0:33:54- Plenty of cream and raspberries. - Thank you.
0:33:59 > 0:34:05Margi's dessert consists of cream, raspberries, whisky and oats.
0:34:08 > 0:34:11I don't think the cream's whipped enough.
0:34:11 > 0:34:13It's far too sloppy.
0:34:14 > 0:34:16The big issue is the consistency
0:34:16 > 0:34:19and as it's standing, it's actually becoming more liquid,
0:34:19 > 0:34:22which is a disappointment.
0:34:26 > 0:34:29The whisky's not harsh. That's good.
0:34:29 > 0:34:32I agree. I think the whisky is a nice whisky flavour.
0:34:32 > 0:34:36It's what it is. It's just some berries and some cream and whisky,
0:34:36 > 0:34:38which is what we thought it was going to be.
0:34:38 > 0:34:41At the end of the day, it is a very, very simple dish.
0:34:41 > 0:34:45- It's whipped cream with a few raspberries on the top.- Mm.
0:34:45 > 0:34:48You know, it's that word that we try and avoid - it's nice.
0:34:52 > 0:34:56It's like a whisky milkshake with raspberries.
0:34:57 > 0:34:58It's such a shame
0:34:58 > 0:35:02because those raspberries and really good whipped cream
0:35:02 > 0:35:05with whisky and honey is a beautiful thing
0:35:05 > 0:35:07when it's done well and it's held together.
0:35:07 > 0:35:08That's just liquid.
0:35:18 > 0:35:21It's surprising how much it affects you.
0:35:21 > 0:35:24Before you actually go on, you get stage fright.
0:35:24 > 0:35:28You get an attack of the nerves and you start losing the plot.
0:35:31 > 0:35:35I just hope I've done enough to secure myself a place.
0:35:47 > 0:35:49It's been an interesting day
0:35:49 > 0:35:53because they have all put themselves under a lot of pressure.
0:35:53 > 0:35:57The first time they walked in here, they couldn't make ravioli.
0:35:57 > 0:36:00Today, they have done three courses
0:36:00 > 0:36:03for those very, very harsh critics from the WI.
0:36:03 > 0:36:05There were some surprises out there today.
0:36:05 > 0:36:08More ups and downs than a big dipper.
0:36:10 > 0:36:13I think Tim had an excellent round.
0:36:13 > 0:36:15All of his dishes looked good.
0:36:15 > 0:36:17He didn't have a single timing issue.
0:36:17 > 0:36:19Nobody had a timing issue today.
0:36:19 > 0:36:21Tim really pushed out the boat today.
0:36:21 > 0:36:24Smoked haddock fish cake, tartar sauce.
0:36:24 > 0:36:27I thought he would have made his own mayonnaise but he cheated a bit.
0:36:27 > 0:36:30But he actually got a good result.
0:36:30 > 0:36:34The really sharp tartar sauce set off the smoked haddock beautifully.
0:36:34 > 0:36:36Crisp outside, cooked all the way through.
0:36:36 > 0:36:37A nice little fish cake.
0:36:37 > 0:36:41You and I didn't agree with the Asian-flavoured steak
0:36:41 > 0:36:43but I really liked that as well.
0:36:43 > 0:36:46The texture of the steak didn't quite work for me
0:36:46 > 0:36:48with the vegetables and the noodles.
0:36:48 > 0:36:50His dessert, his fool, was really lovely.
0:36:50 > 0:36:53It was well made, it was a nice bit of rhubarb,
0:36:53 > 0:36:55the cream was rich, lots of vanilla.
0:36:55 > 0:36:57Ginger biscuits were really good.
0:36:57 > 0:37:00Have I done enough to go through? I don't know.
0:37:00 > 0:37:04The best chef, or the one that John and Greg think has potential, should win it.
0:37:04 > 0:37:07If I go through it's because they believe I was the best.
0:37:07 > 0:37:08If I don't, then I wasn't.
0:37:08 > 0:37:10GREG: Margi started off really well.
0:37:10 > 0:37:15What we wanted to see from her was her raise the standard of her food.
0:37:16 > 0:37:19That really nice tomato soup, I loved that.
0:37:19 > 0:37:22And she had croutons, she had a little drizzle of cream,
0:37:22 > 0:37:26she had Parmesan cheese and I really enjoyed that.
0:37:26 > 0:37:31The fish pie - that much potato, that much fish, no sauce,
0:37:31 > 0:37:32cheesy top on it.
0:37:32 > 0:37:34It was like a potato pie with cheese on it
0:37:34 > 0:37:38with a little bit of fish at the bottom. A real shame.
0:37:38 > 0:37:41The dessert, the whisky and raspberry milkshake,
0:37:41 > 0:37:44which was supposed to be a Highland Fling, it wasn't right.
0:37:44 > 0:37:49All the right ingredients for a beautiful, beautiful dessert
0:37:49 > 0:37:52but not in the correct amounts
0:37:52 > 0:37:55and the cream should have been whipped thick.
0:37:55 > 0:37:58If you choose to cook the dishes that I came up with,
0:37:58 > 0:38:01they're traditional, they're quite straight,
0:38:01 > 0:38:03you've got to cook them really well.
0:38:03 > 0:38:06'But who knows?'
0:38:06 > 0:38:09It's either thumbs up or thumbs right down.
0:38:11 > 0:38:13Aggie worked really hard today.
0:38:13 > 0:38:16She worked in a very different way today, very planned and precise.
0:38:16 > 0:38:18She gave herself a huge amount to do.
0:38:18 > 0:38:21I thought Aggie's starter was a little confused.
0:38:21 > 0:38:26Pear, cheese, walnuts, chicory - great.
0:38:26 > 0:38:30I thought the dressing, the mustard dressing, was a step too far.
0:38:30 > 0:38:33But I loved the concept, loved the way it looked,
0:38:33 > 0:38:35the sharp bits of endive.
0:38:35 > 0:38:37The WI, it has to be said,
0:38:37 > 0:38:41really didn't like Aggie's starter or her main.
0:38:41 > 0:38:43But I really liked the fish.
0:38:43 > 0:38:47Really liked the fish with the crushed potatoes
0:38:47 > 0:38:50and that salsa verde was punchy and strong.
0:38:50 > 0:38:52That hake, beautifully cooked.
0:38:52 > 0:38:54There was an issue with her seasoning before
0:38:54 > 0:38:57but today she got it absolutely right.
0:38:57 > 0:39:00The pudding, I really disliked.
0:39:00 > 0:39:03There was like a great big boozy, bitter fig roll
0:39:03 > 0:39:05at the bottom of a load of cream.
0:39:05 > 0:39:08I was expecting something in a cone shape,
0:39:08 > 0:39:10built up with layers, really pretty.
0:39:10 > 0:39:14We got a big shovelled out slop in a bowl.
0:39:14 > 0:39:18I've got to agree with you. The dessert - presentation, real issue.
0:39:18 > 0:39:21I've eaten a few trifles in my life, you've had a lot of trifles,
0:39:21 > 0:39:25you know, and that was a trifle off a trifle.
0:39:25 > 0:39:28I would love to stay in. Love to stay in.
0:39:28 > 0:39:32I really haven't got a sense of whether it was OK or not.
0:39:32 > 0:39:34Honestly, I really don't.
0:39:34 > 0:39:37At the start of today, you and I talked
0:39:37 > 0:39:39and we said what we wanted to see from all three.
0:39:39 > 0:39:42Whether Tim had learnt enough to cope with the challenge.
0:39:42 > 0:39:46Margi, whether she could bring finesse to her flavours.
0:39:46 > 0:39:48Aggie, a little bit of confidence.
0:39:49 > 0:39:53I don't think everybody today achieved those goals.
0:39:53 > 0:39:56We've got to be sure that whoever we put through today
0:39:56 > 0:39:59has the ability to maybe win this competition.
0:39:59 > 0:40:03If they don't have that ability, it's not worth putting them through.
0:40:07 > 0:40:10We have to make a decision.
0:40:31 > 0:40:34A tough competition and an extraordinary week
0:40:34 > 0:40:37and you three have fought really hard.
0:40:37 > 0:40:39Today was a real challenge.
0:40:40 > 0:40:42We have to look at you three
0:40:42 > 0:40:44and think about the potential
0:40:44 > 0:40:49and really, who has the ability to win MasterChef.
0:40:49 > 0:40:54Because it comes down to that. We have made our decision.
0:40:56 > 0:40:59The first person leaving the competition...
0:41:03 > 0:41:04is Margi.
0:41:04 > 0:41:06- Sorry, Margi.- OK.
0:41:20 > 0:41:24'I'm disappointed. I would have loved to have carried on
0:41:24 > 0:41:26'but I'm hoping I did Liverpool proud.
0:41:26 > 0:41:29'It's definitely inspired my passion for cooking.'
0:41:29 > 0:41:33It's reignited it and I really feel like a winner in that way.
0:41:36 > 0:41:39OK. Aggie and Tim.
0:41:44 > 0:41:47Tim, you're not the most experienced cook.
0:41:48 > 0:41:52Today, we think you really excelled.
0:41:54 > 0:41:57Aggie, you disappointed today...
0:41:58 > 0:42:00but we know how good you can be.
0:42:03 > 0:42:05You're both staying in the competition.
0:42:05 > 0:42:08- Oh, my God! Well done.- Thank you.
0:42:08 > 0:42:12- Well done.- Oh, my God. I'm so chuffed.
0:42:12 > 0:42:13I am so chuffed.
0:42:13 > 0:42:15'I am surprised to get through.'
0:42:15 > 0:42:18I'm so relieved. That's the overriding feeling.
0:42:18 > 0:42:20Yes!
0:42:20 > 0:42:22If I've got any sort of hope about winning this,
0:42:22 > 0:42:26I'm going to have to stop thinking, "Oh, I'm not confident,"
0:42:26 > 0:42:30and just go for it, just go for it big time.
0:42:30 > 0:42:33Before the competition, I thought, "Oh, I'll win."
0:42:33 > 0:42:36Day one, I thought, "What am I doing here? I'm so useless."
0:42:36 > 0:42:37I was so out of depth.
0:42:37 > 0:42:39And so it's amazing I've come through.
0:42:39 > 0:42:43I feel a bit like a schoolboy when the teacher says you're good at something.
0:42:43 > 0:42:45'It's a really lovely feeling.'
0:42:45 > 0:42:47- Oh, well done!- Cool.
0:42:53 > 0:42:57Next week the pressure in on for four new celebrities.
0:42:59 > 0:43:01Bash us out a tune, Danny.
0:43:03 > 0:43:05To become MasterChef champion,
0:43:05 > 0:43:08they'll have to prove they've got what it takes.
0:43:08 > 0:43:10There's nothing wrong with your cooking
0:43:10 > 0:43:13that a deep breath and a count to ten wouldn't cure.
0:43:15 > 0:43:18Gentlemen. It's a work in progress.
0:43:19 > 0:43:22That's a treat. That is an absolute treat.
0:43:23 > 0:43:24Oh!
0:43:26 > 0:43:28I feel like this has been like our first date...
0:43:29 > 0:43:31and we're not kissing yet.
0:43:50 > 0:43:52Subtitles by Red Bee Media Ltd
0:43:52 > 0:43:54E-mail subtitling@bbc.co.uk