0:00:03 > 0:00:0616 celebrities are battling it out
0:00:06 > 0:00:09to win the coveted MasterChef crown.
0:00:11 > 0:00:14I'd like to win it. That would be a wonderful feeling.
0:00:16 > 0:00:19These celebrities have reached the top of their profession.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:25I'm having fun. I'm throwing myself out of my comfort zone.
0:00:25 > 0:00:30I'd love to do well. I need a bit of help from the spiritual place.
0:00:30 > 0:00:32Just watch this!
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:50 > 0:00:55All this week, these four celebrities have been taking on the challenge
0:00:55 > 0:00:58to become the next MasterChef champion.
0:00:59 > 0:01:04But at the end of today, one of them will be going home.
0:01:04 > 0:01:09Celebrity MasterChef and this competition just gets fiercer and fiercer.
0:01:11 > 0:01:13Now is the time to step up to the mark.
0:01:16 > 0:01:18This is really tough.
0:01:18 > 0:01:20You are under the microscope.
0:01:24 > 0:01:27I'd feel disappointed if I went, the first one to go.
0:01:30 > 0:01:32I think I've got more to give.
0:01:34 > 0:01:36It's exactly like an opening night of a play.
0:01:36 > 0:01:4110,000 times worse when you're standing in the wings. When you're on stage, you go,
0:01:41 > 0:01:43"OK, good. I'm here!"
0:01:45 > 0:01:47I've thrown myself in several ways
0:01:47 > 0:01:50on a couple of occasions, but I've learned
0:01:50 > 0:01:54to accept the challenge as it unravels and give it my absolute best.
0:01:54 > 0:01:58But to say that felt a bit like a rabbit caught in headlamps
0:01:58 > 0:01:59is an understatement.
0:02:02 > 0:02:06To decide who stays, the celebrities will face two challenges
0:02:06 > 0:02:09to show just how far they've come.
0:02:09 > 0:02:11We've tested their skills.
0:02:11 > 0:02:15We've seen their teamwork, but we're back to individual tasks.
0:02:15 > 0:02:17And we want to see how they cope on their own.
0:02:19 > 0:02:23This is a tough, long day. At the end of this one of them is going to go home.
0:02:30 > 0:02:35The classic recipe today is steamed sea bass with ginger and spring onions,
0:02:35 > 0:02:38perfectly cooked rice and sweet chilli sauce.
0:02:38 > 0:02:39Oh, baby!
0:02:39 > 0:02:42The first thing I'm going to do is get the rice on.
0:02:44 > 0:02:48Put some rice in a pot. You wash it three times to get rid of the excess starch.
0:02:51 > 0:02:55Put it on the heat. You let it boil for five or six minutes. Turn the heat off.
0:02:55 > 0:02:59Don't touch it. You must never ever, ever remove that lid.
0:02:59 > 0:03:02And your rice will be perfectly cooked.
0:03:03 > 0:03:08Now we're going to prepare the sea bass. I'm going to square the ginger off.
0:03:08 > 0:03:13Spring onions the same and that then goes inside our bass.
0:03:13 > 0:03:17And that becomes fragrant from the inside.
0:03:21 > 0:03:24Ginger is very strong and it's too potent.
0:03:24 > 0:03:27So it needs to be really fine.
0:03:27 > 0:03:31Mix the ginger and the spring onions together.
0:03:31 > 0:03:36Into a bowl, two or three spoonfuls of Shaoxing wine.
0:03:36 > 0:03:38And then the soya sauce.
0:03:38 > 0:03:43Half the quantity of soya sauce to the wine. Mix that all together.
0:03:43 > 0:03:46Cut the tail off the bass.
0:03:47 > 0:03:50Now make some little scoring bits
0:03:50 > 0:03:52into the flesh.
0:03:52 > 0:03:55Take a bit of banana leaf and put some holes in it,
0:03:55 > 0:03:57so the steam can go through.
0:03:57 > 0:04:01Put the banana leaf inside the steamer.
0:04:01 > 0:04:04And then our fish on top.
0:04:06 > 0:04:08Put on top of that the mixture of spring onions and ginger.
0:04:10 > 0:04:15And then pour on to that our Shaoxing wine and our soya sauce.
0:04:17 > 0:04:19Pop the lid back on the steamer.
0:04:19 > 0:04:21Don't touch it for a good ten minutes.
0:04:24 > 0:04:29I'm enjoying this recipe. I can't see any reason why they shouldn't do this with aplomb.
0:04:29 > 0:04:31It's time to make sweet chilli sauce.
0:04:31 > 0:04:34Not a difficult thing at all.
0:04:36 > 0:04:40Two good-size chillies, seeds removed.
0:04:40 > 0:04:42Couple of decent pieces of pineapple in there.
0:04:45 > 0:04:49And then about 100 grammes of sugar.
0:04:51 > 0:04:54And about 100ml of vinegar.
0:04:55 > 0:04:59Then add to that a decent splash of water.
0:04:59 > 0:05:00On to the stove.
0:05:02 > 0:05:06The sweet chilli sauce needs to boil for five minutes to cook the pineapple and chilli.
0:05:06 > 0:05:10And then we just blend it in a food processor.
0:05:13 > 0:05:17I can't see a lot going wrong with this, John. This is doable.
0:05:17 > 0:05:20The next thing is to actually put the dish together on the plate.
0:05:35 > 0:05:38We're now going to release the flavour of those spring onions
0:05:38 > 0:05:40and bring this fish to life.
0:05:40 > 0:05:44Seriously hot pan - been on the stove - with sesame oil.
0:05:44 > 0:05:49Back on that heat for a second till it's almost about to smoke.
0:05:49 > 0:05:51And then you pour.
0:06:01 > 0:06:04Chinese sea bass, spring onions, ginger,
0:06:04 > 0:06:06perfectly cooked rice and sweet chilli sauce.
0:06:06 > 0:06:12John, we are in for a treat here, IF our celebrities are up to the challenge.
0:06:12 > 0:06:13- Get 'em in?- Let's get them in.
0:06:28 > 0:06:32Welcome back to the start of a big day today.
0:06:32 > 0:06:35We have a recipe - a John Torode recipe.
0:06:37 > 0:06:40Today's classic recipe is steamed sea bass.
0:06:40 > 0:06:43You do it properly, it will be beautiful.
0:06:45 > 0:06:49You do it badly and it will be not very nice at all.
0:06:51 > 0:06:55You will have one hour to cook this classic recipe. Do it well. Let's cook.
0:07:10 > 0:07:13Justin - TV presenter and a property developer,
0:07:13 > 0:07:15and a man who has eye for design.
0:07:18 > 0:07:20It's a good-looking, modern plate of food.
0:07:22 > 0:07:24If he has a weakness, he tries to throw too much on a plate.
0:07:26 > 0:07:2815 ingredients in one bowl.
0:07:30 > 0:07:34He needs to focus today. Just deliver what needs to be delivered.
0:07:34 > 0:07:38Forget the other bits and pieces. Just deliver the heart and soul of the dish.
0:07:41 > 0:07:47I really hope that today gives me a new opportunity to excel.
0:07:49 > 0:07:51I would really like to do well.
0:07:53 > 0:07:56Justin, Asian food - the sort of food you love to cook?
0:07:56 > 0:07:58I haven't cooked much Asian stuff before
0:07:58 > 0:08:01and I'm not the biggest kind of fish cooker, to be frank.
0:08:01 > 0:08:05- Why is it that you don't cook much fish?- I'm a meat lover.
0:08:05 > 0:08:09I've avoided fish. I think, like a lot of people, I'm wary of cooking fish.
0:08:09 > 0:08:11That's why I'm here. I want to learn.
0:08:11 > 0:08:15What happens if Colin goes and you stay, Justin? You love to work together.
0:08:15 > 0:08:19Whichever of us does better than the other, I hope that one person represents the other.
0:08:19 > 0:08:24- What do you have to do now in the competition?- I want to get better. I want to stay the course.
0:08:24 > 0:08:29- Today, boys, I need you to smile from ear to ear as you chow down on my fish.- Hmm?
0:08:34 > 0:08:38We know that Justin relies upon Colin for moral support.
0:08:38 > 0:08:42He likes to work as a pair, but today he has to stand alone as an individual.
0:08:50 > 0:08:5115 minutes you've had.
0:08:59 > 0:09:03Danny - musician and a creative mind.
0:09:03 > 0:09:08He cooks for his family and his friends. When he puts his mind to it,
0:09:08 > 0:09:10he delivers food which is interesting and stylised.
0:09:13 > 0:09:15It looked great when it went out.
0:09:15 > 0:09:19It tastes great now on the plate. I think he's done a really good job.
0:09:19 > 0:09:23But his dishes don't always hit the mark.
0:09:23 > 0:09:26It needs more flavour.
0:09:26 > 0:09:29There's a little hint of spice, but it needs more.
0:09:31 > 0:09:36He may have what it takes. Today is going to show whether he is the real McCoy.
0:09:41 > 0:09:44I guess my family have only ever seen me play music or make a lot of noise.
0:09:44 > 0:09:47I think they just find it really funny.
0:09:47 > 0:09:51They just think it's really weird that Dad's on telly, cooking.
0:09:56 > 0:09:58How are you doing, Danny?
0:09:58 > 0:10:00Comfortable, happy?
0:10:00 > 0:10:04It's something I've never done before. This is a bit tricky.
0:10:04 > 0:10:08But you've got to conquer your worries. Something new is good to learn.
0:10:08 > 0:10:12- What's the competition mean to you, Danny?- I'm getting a passion for it really.
0:10:12 > 0:10:17I've been cooking for my family a lot. I cooked a big meal for my cousins last week.
0:10:17 > 0:10:22The passion's growing a bit and it's something interesting to do with my hands.
0:10:22 > 0:10:25- How is the competition for you? - It's hard to tell.
0:10:25 > 0:10:28I haven't destroyed anything yet, which is probably a good sign.
0:10:28 > 0:10:31I want to get past the next stage and get into the semis.
0:10:31 > 0:10:34That's my goal at the moment - to get into the semis.
0:10:34 > 0:10:39- And what happens if you don't? - If I don't, I'll just go down the pub or something.
0:10:39 > 0:10:41Go and watch football.
0:10:45 > 0:10:48Danny seems happy, although he's never done anything like this before.
0:10:48 > 0:10:52It's now up to Danny to make sure he presents that dish beautifully.
0:10:56 > 0:10:59You're halfway. Halfway.
0:10:59 > 0:11:04- What's happened?- I think I've overcooked my rice. I must have put too much water in it.
0:11:04 > 0:11:07If you overcook that one, I have no more.
0:11:11 > 0:11:15Sharon - a star of stage and television.
0:11:16 > 0:11:19At the early stages of this competition, Sharon was unwell
0:11:19 > 0:11:24and we haven't seen a huge amount of her, but what we have seen is truly impressive.
0:11:26 > 0:11:32There's nothing wrong with your cooking that a deep breath and a count to ten wouldnt cure.
0:11:32 > 0:11:35In the team challenges, she delivers.
0:11:35 > 0:11:37That's not bad at all. I'm really impressed.
0:11:37 > 0:11:40- Yeah, so am I. - I'd eat the whole thing actually.
0:11:41 > 0:11:47I wonder, with her being ill in the earlier rounds, whether that's hindered her development so far?
0:11:47 > 0:11:51But today she's got a chance to make up ground.
0:11:53 > 0:11:58It's unforgivable that I'm so terrified. It makes no sense at all.
0:12:00 > 0:12:04I feel as though I'm going to the hangman's noose. It's ridiculous.
0:12:05 > 0:12:09- Tell us what happened to your rice. - I overcooked it.
0:12:09 > 0:12:13Are you able to concentrate on one thing at a time?
0:12:13 > 0:12:16Or does your mind just race everywhere all the time?
0:12:16 > 0:12:18It tends to race. Focus is a big issue for me.
0:12:18 > 0:12:23Can you focus enough to deliver a beautiful dish, flavoured well?
0:12:23 > 0:12:27- I'm trying.- Are you going to be as good on your own as you have been...?
0:12:27 > 0:12:30I know, I know. It's a big issue for me, that.
0:12:30 > 0:12:34I was missing Danny today. He was quietly watching my back. I liked that.
0:12:38 > 0:12:41Sharon, she started OK and then she overcooked her rice.
0:12:41 > 0:12:45I hope that hasn't knocked her confidence and I hope that means she can finish on time.
0:12:47 > 0:12:50You have just under 20 minutes left.
0:12:50 > 0:12:55Just under 20 minutes. Steamed sea bass, rice, sweet chilli sauce.
0:12:58 > 0:13:02Colin - TV presenter and an interior designer.
0:13:02 > 0:13:06Throughout this competition he has been consistent with his delivery.
0:13:08 > 0:13:11I think that's a decent dish. The sort of thing I would order.
0:13:11 > 0:13:15But he's made some technical errors.
0:13:15 > 0:13:19Your heat is too high and you don't have enough oil in your pan.
0:13:21 > 0:13:25He doesn't have a great deal of confidence, but he has the makings of a very good cook.
0:13:28 > 0:13:30I feel like I want to know more.
0:13:30 > 0:13:33I'm enjoying the fact that it's kind of unleashed...
0:13:34 > 0:13:36..A hunger.
0:13:38 > 0:13:39- Colin.- Yes.
0:13:39 > 0:13:45- Tough ask?- For some weird, strange reason I feel more nervous than I've ever felt in my adult life.
0:13:45 > 0:13:49- Really?- It's bizarre. I've got that strange, pre-exam feeling.
0:13:49 > 0:13:53Do you think you're starting some of your tasks in a flap?
0:13:53 > 0:13:59That is exactly it and the fact I'm in a flap is getting in the way of me getting on with it.
0:13:59 > 0:14:03Do you think you may be in danger of going out the competition?
0:14:03 > 0:14:08I can only do my best. I've really enjoyed being here. It's been a really positive experience so far.
0:14:08 > 0:14:11- You are one half of a dynamic duo. - Indeed.
0:14:11 > 0:14:14What happens if Justin goes home?
0:14:14 > 0:14:17I'll just have to step up to the plate and make it happen.
0:14:17 > 0:14:20- Have you ever cooked fish? - Never. This is my first fish.
0:14:20 > 0:14:25- Wow!- I'm a virgin, regarding all things fishy.
0:14:30 > 0:14:33Colin's doing OK, but he looks nervous.
0:14:33 > 0:14:35He's admitted he's never cooked a fish before.
0:14:35 > 0:14:40What's the chance of cooking fish for the first time ever and it coming out perfectly?
0:14:42 > 0:14:45You've got five minutes left.
0:14:51 > 0:14:53Three minutes. Just three minutes.
0:14:59 > 0:15:0230 seconds. Last 30 seconds. Finishing touches.
0:15:06 > 0:15:09Time's up! Time's up! Finished.
0:15:32 > 0:15:36We asked you to cook Chinese-style sea bass with spring onions and ginger,
0:15:36 > 0:15:41with steamed rice and a sweet chilli sauce.
0:15:41 > 0:15:43You're up on time. That's great.
0:15:43 > 0:15:47Now it's all about how it tastes and whether it's cooked properly.
0:15:55 > 0:15:58- Danny, you're up first.- Mm-hm.
0:16:04 > 0:16:06What are the black bits on your rice, Danny?
0:16:06 > 0:16:12I think I might have drizzled a tiny bit of the sesame oil on it. But it was a mistake actually.
0:16:12 > 0:16:15I think the other thing was your pan wasn't clean enough.
0:16:15 > 0:16:19That sesame oil that goes over the top is to cook the spring onions.
0:16:19 > 0:16:22It shouldn't have little black bits in the bottom of it.
0:16:30 > 0:16:34Your fish is cooked beautifully. Still lovely and sweet and succulent inside.
0:16:34 > 0:16:39I like the way the spring onions and ginger are cooked through. They're not big chunks.
0:16:39 > 0:16:41Your chilli sauce is vibrant with chilli.
0:16:41 > 0:16:44Your rice is cooked really, really well. I like it a lot.
0:16:44 > 0:16:47I think you've done a really, really good job.
0:16:47 > 0:16:49Really good job.
0:16:53 > 0:16:56I can find nothing wrong with that whatsoever, Danny.
0:16:56 > 0:16:58Absolutely nothing wrong with that.
0:16:58 > 0:17:02- I would happily now eat the lot. - Well, you can.
0:17:02 > 0:17:04Danny, that's a really, really good dish.
0:17:04 > 0:17:07Cheers. Thanks very much.
0:17:07 > 0:17:09I burnt the oil a bit.
0:17:09 > 0:17:15I thought I'd put a bit on the rice to make it taste of sesame oil. That was a silly decision.
0:17:15 > 0:17:18Justin, let's have a look at yours.
0:17:21 > 0:17:24Pineapple's not necessary. You're not going to eat it.
0:17:24 > 0:17:28When you do things like that, it detracts from when you do a good job.
0:17:34 > 0:17:38Good job! Good job. Nice, soft, meaty fish.
0:17:38 > 0:17:44Sweet sauce with a tang. My only complaint is rice really watery.
0:17:44 > 0:17:47- I rinsed it under boiling water. - That's a mistake.
0:17:54 > 0:17:58Beautifully steamed piece of fish, fragrant with ginger and spring onions.
0:17:58 > 0:18:02Wonderful sweet chilli sauce, but your rice is overcooked
0:18:02 > 0:18:04and you don't need to elaborate with the garnish.
0:18:04 > 0:18:07From now on, no more garnish. I'm garnish free. I am!
0:18:07 > 0:18:11I'm back to basics. I'm going nude. I am paring it back.
0:18:11 > 0:18:15- Promise?- On a stack of Holy Bibles, non-denominational.
0:18:17 > 0:18:21I need to stop garnishing, but I'm a designer. I'm always looking for ways to beautify.
0:18:21 > 0:18:27I'm looking for ways to make the ordinary extraordinary. Pineapple didn't fall into that category.
0:18:29 > 0:18:31Colin, let's have a look.
0:18:39 > 0:18:42Your fish is lovely. It's cooked beautifully.
0:18:42 > 0:18:48Your chilli sauce is a little bit jam-like and the oil you put across the top was not hot enough.
0:18:48 > 0:18:53Cold oil has gone on to the plate and sat underneath your rice and made your rice greasy.
0:19:00 > 0:19:03Fish is cooked really well.
0:19:03 > 0:19:09Really, really well, BUT the ginger hasn't cooked enough. Too powerful for me.
0:19:09 > 0:19:12Sesame oil over the rice detracts from it.
0:19:15 > 0:19:19Isn't it just the way that your rice is fine, your fish is fine,
0:19:19 > 0:19:23and one little flash of smoking oil let's the whole thing down?
0:19:24 > 0:19:26Sharon.
0:19:33 > 0:19:37Fish, absolutely love it and love that the ginger has softened.
0:19:37 > 0:19:42The rice is a bit firm. It would have been perfect if you'd cooked the rice a bit longer.
0:19:48 > 0:19:52Your fish is cooked beautifully, but your rice is undercooked
0:19:52 > 0:19:56and your sweet chilli sauce is too sweet.
0:19:56 > 0:19:59But, for me, the best cooked piece of fish in the room.
0:19:59 > 0:20:03Beautifully cooked. Love it!
0:20:03 > 0:20:06My rice is bothering me.
0:20:06 > 0:20:11Sometimes you get the ball in the goal mouth. Sometimes you don't. I didn't do my best.
0:20:11 > 0:20:13The next time we see you,
0:20:13 > 0:20:16one of you is going to be leaving us.
0:20:16 > 0:20:19Thanks very much. See you soon.
0:20:26 > 0:20:28Do you know what?
0:20:28 > 0:20:30- I'm really impressed. - I'm very impressed.
0:20:30 > 0:20:33- JUSTIN:- Danny, group hug!
0:20:39 > 0:20:43That was a solid round and a couple of contestants have surprised me.
0:20:45 > 0:20:48Danny is class and he is growing in stature.
0:20:48 > 0:20:52That guy is delivering on the money.
0:20:52 > 0:20:56The only thing wrong with Danny's dish today was that oil was a little bit burnt.
0:20:56 > 0:21:00Otherwise, Danny's dish was near on perfect.
0:21:00 > 0:21:04Today, Justin gave me something I really, really enjoyed.
0:21:04 > 0:21:07He couldn't resist his temptation to add more to it.
0:21:07 > 0:21:12So we had two great big slices of pineapple for reasons best left unexplored.
0:21:12 > 0:21:16But that rice was really overcooked and really watery.
0:21:16 > 0:21:21And why he thinks he has to keep on adding things that aren't necessary, I am unsure.
0:21:23 > 0:21:27Colin was honest enough to admit he'd never cooked a fish before.
0:21:27 > 0:21:34Brilliant chilli sauce, beautifully cooked fish. The last two minutes was where it all fell down.
0:21:34 > 0:21:38That sesame oil should have been boiling hot, then poured over the fish.
0:21:38 > 0:21:42Instead it went all over the plate and made the whole thing greasy.
0:21:44 > 0:21:49Sharon, for me, has a plate divided right down the middle.
0:21:49 > 0:21:53One half has a brilliantly flavoured, wonderfully cooked fish in it.
0:21:53 > 0:21:55The other one has undercooked rice.
0:21:55 > 0:22:01If Sharon had concentrated on cooking that rice properly, she would have delivered a good dish.
0:22:10 > 0:22:15So far this week, the celebrities have been tested on their basic skill.
0:22:16 > 0:22:19Teamwork.
0:22:19 > 0:22:22And refined cooking.
0:22:25 > 0:22:31They now have one last chance to prove they've got what it takes to stay in the competition,
0:22:31 > 0:22:35because one of them will be going home.
0:22:35 > 0:22:39I always wonder what their own food is like. We're going to finally find out.
0:22:39 > 0:22:44It is D-Day. Finally, we're getting to do our own recipes.
0:22:44 > 0:22:47Then, of course, one of us will be despatched.
0:22:47 > 0:22:53When you're cooking your own food you feel slightly more responsible, cos you've got no excuses.
0:22:53 > 0:22:56I feel like a broken record. I'm nervous.
0:23:00 > 0:23:05I've gone through a whole gamut of emotions from blind panic to complete calm.
0:23:07 > 0:23:13When I'm in front of Gregg and John, it's like being in the lion pit. Those boys are tough!
0:23:14 > 0:23:19I'm feeling really, really happy about cooking my sort of ideas for food.
0:23:19 > 0:23:23Knowing what I'm doing, I feel fairly confident.
0:23:35 > 0:23:39One hour, your two dishes. This is where it truly counts.
0:23:44 > 0:23:46Let's cook.
0:24:02 > 0:24:04What are you making? What are your two courses, Colin?
0:24:04 > 0:24:10I'm making a san choy bow - a chicken stir fry that should be a bite-size bit of perfection.
0:24:10 > 0:24:14And I'm doing my own version of the Scottish, deep-fried Mars Bar.
0:24:14 > 0:24:19I'm doing a chocolate and coconut tempura with homemade mango ice cream.
0:24:19 > 0:24:22- Are you seriously going to deep fry a chocolate bar?- Yes, I am.
0:24:22 > 0:24:26- Why?- People say about Scottish food, it's really bad for you
0:24:26 > 0:24:30and yet you go to Asia and it's tempura and it's fantastic.
0:24:30 > 0:24:34- Have you eaten a fried chocolate bar before?- No.
0:24:34 > 0:24:38- Have you made this dish before? - Yes.
0:24:38 > 0:24:42- Is that what you're going for? You want something different.- Yeah.
0:24:42 > 0:24:46I want more than meat, potatoes and veg. Don't underestimate the power of the bar.
0:24:53 > 0:24:56Colin's going to deep fry a chocolate bar
0:24:56 > 0:24:58and serve it with mango ice cream.
0:24:58 > 0:25:04John, it might sound crazy. I'm actually really looking forward it. I'm intrigued.
0:25:05 > 0:25:09We have an hour, and I have to make ice cream from scratch.
0:25:09 > 0:25:14I've got to be able to scope out the ice cream and pop it on there
0:25:14 > 0:25:17and for it to retain its form and not just to go phtt!
0:25:21 > 0:25:22Nearly 20 minutes gone.
0:25:26 > 0:25:29Endless things could go wrong today. You never know.
0:25:30 > 0:25:36Hopefully, my hands will hold it together enough not to shake and throw it all around the room.
0:25:41 > 0:25:45Sharon, what are your two dishes that will secure your place?
0:25:45 > 0:25:49Sardines with arugula and tomato salad and salsa verde.
0:25:49 > 0:25:54And then rack of lamb with mashed potatoes and green beans.
0:25:54 > 0:25:59I might try and do a posh jus, but I'm getting the food done first.
0:25:59 > 0:26:03What, for you, are the difficult parts of cooking these two courses?
0:26:03 > 0:26:08I'm trying my best to be focused and coordinated and get the timing right.
0:26:08 > 0:26:11- What sort of cook do you think you are?- Well, I'm changing.
0:26:11 > 0:26:18I've always been a really basic, functional cook. Big stews and casseroles to feed big families.
0:26:18 > 0:26:21This is a sophisticated version of what I would normally cook.
0:26:21 > 0:26:25Sardines with salsa verde and a salad. Rack of lamb, mashed potato.
0:26:25 > 0:26:30Are these two dishes enough? Are they good enough?
0:26:30 > 0:26:34You can ask that question. It's what I want to cook, cos it's what I want to eat.
0:26:34 > 0:26:36It's what I really like to eat.
0:26:39 > 0:26:42We are seeing food from Sharon that she truly loves to eat.
0:26:42 > 0:26:45Rack of lamb, herb crust, mashed potato.
0:26:45 > 0:26:48But, Sharon, where's the sauce?
0:26:48 > 0:26:51That lamb is going to be dry as anything without a decent sauce.
0:26:57 > 0:26:59You are halfway. Half an hour left.
0:27:05 > 0:27:07Justin, what are your two dishes today?
0:27:07 > 0:27:10Today, I'm cooking for you pea and mint soup, as a starter,
0:27:10 > 0:27:14and the main course is a fillet of beef on a potato base
0:27:14 > 0:27:17with all manner of lovely winter veg.
0:27:17 > 0:27:22- There aren't enough things on this table for you to do a silly Justin decoration.- Exactly.
0:27:22 > 0:27:24Less is more. That's what I'm learning so far.
0:27:24 > 0:27:28Do you think you may have got it right just at the right time?
0:27:28 > 0:27:32I want to win this competition. I want you to guide me along.
0:27:32 > 0:27:37My worst nightmare is being in the final with Colin. Up against my partner. That would be tough.
0:27:37 > 0:27:41It's where the emotional warfare would really start.
0:27:45 > 0:27:48Today, I'm going to strip it back.
0:27:48 > 0:27:51Bare bones. No fuss. No pomp. No ceremony.
0:27:51 > 0:27:55Just good quality, well-cooked food.
0:27:57 > 0:28:00Justin is doing a fillet of beef with accompanying vegetables.
0:28:00 > 0:28:03John, we're used to seeing him over-decorate.
0:28:03 > 0:28:07But has he gone the other way? Is he going too simple?
0:28:11 > 0:28:1525 minutes, guys. 25 minutes left.
0:28:22 > 0:28:24- Danny, what are you making for us? - Raspberry souffles.
0:28:24 > 0:28:28I'm just starting on the fish dish - halibut with some capers,
0:28:28 > 0:28:31nutty butter, stuff like that, on a bed of kale.
0:28:31 > 0:28:33Souffles? Danny, how risky is that?
0:28:33 > 0:28:37I made it twice before. Once it didn't work. Once it's worked.
0:28:37 > 0:28:41It's a pretty strong recipe. It should stand up. So, we'll see.
0:28:41 > 0:28:45If they've not risen, you'll be standing there with your trousers down.
0:28:45 > 0:28:47Well, it won't be the first time.
0:28:47 > 0:28:50How big are your MasterChef ambitions?
0:28:50 > 0:28:53They are to get into the semi-finals, which I'd love to do.
0:28:53 > 0:28:55If I can pull this one off, I've got a chance.
0:28:55 > 0:29:00As a Spurs fan, you're used to disappointment. How will you feel if you go home today?
0:29:00 > 0:29:02I'd be really gutted.
0:29:08 > 0:29:13Danny's doing raspberry souffles for dessert. That really worries me.
0:29:13 > 0:29:17There's no making that good. They either work or they don't.
0:29:17 > 0:29:20I think that's risky.
0:29:22 > 0:29:25It's a bit of a gamble, the first time I'm cooking my own food.
0:29:25 > 0:29:30If you don't take chances, your food's going to be a bit bland.
0:29:33 > 0:29:36Come on, boys and girls! Four minutes!
0:29:41 > 0:29:43Two minutes to get your food on the plates.
0:29:48 > 0:29:50You've got one minute! Come on!
0:29:53 > 0:29:56Mate, you've got to get that food up now and I mean right now!
0:30:01 > 0:30:04Come on, come on! Let's go!
0:30:11 > 0:30:12Time's up! Stop.
0:30:14 > 0:30:20Please, cos you're now running over. It's taking the mickey out of the other contestants.
0:30:22 > 0:30:25That's it, Colin. You need to stop. Stop!
0:30:38 > 0:30:42Colin's main course is chicken stir fry on a bed of lettuce
0:30:42 > 0:30:45with chives and soy sauce.
0:30:45 > 0:30:51His dessert is deep-fried, battered, coconut chocolate bar with mango ice cream
0:30:51 > 0:30:53and raspberry sauce.
0:30:58 > 0:31:01There isn't a great deal to it. It's very pleasant.
0:31:01 > 0:31:05It's fried chicken. There's pork in there as well and sweet onion.
0:31:05 > 0:31:09It is street food, but it seems a bit one dimensional to me.
0:31:09 > 0:31:11Sure. OK.
0:31:17 > 0:31:21I really like that sticky chicken. Very salty but sweet.
0:31:21 > 0:31:26I think it's a really good dish. If you hadn't got in a flap, it would have been a wonderful dish.
0:31:28 > 0:31:31This is what's causing you so much concern - your dessert.
0:31:31 > 0:31:36Cos it is supposed to have mango, chocolate on there and a raspberry coulis as well.
0:31:36 > 0:31:39You just completely ran out of time and I had to stop you.
0:31:39 > 0:31:44I couldn't get the batter right for the tempura and everything failed after that.
0:31:52 > 0:31:56That is very inventive and that is fun.
0:31:56 > 0:31:58That is a great deal of fun on a plate.
0:31:58 > 0:32:01That ice cream does taste fruity and it's light.
0:32:01 > 0:32:06But the star of the show is that chocolate and sweetened coconut in a crispy wrapper.
0:32:06 > 0:32:10I think that is great!
0:32:19 > 0:32:22You'll never ever sway me from saying
0:32:22 > 0:32:28that deep frying and battering a chocolate bar is the right thing to do.
0:32:28 > 0:32:29Ever.
0:32:29 > 0:32:31OK.
0:32:31 > 0:32:37Let's be fair, this really doesn't demonstrate your full potential.
0:32:39 > 0:32:44Sharon has made a starter of sardines with salsa verde
0:32:44 > 0:32:46and rocket and tomato salad.
0:32:48 > 0:32:51Her main course is herb-crusted rack of lamb
0:32:51 > 0:32:54with mashed potato, green beans, vine tomatoes
0:32:54 > 0:32:57and spots of lamb sauce.
0:33:03 > 0:33:07I think the rich strength of the sardines with the sourness and sharpness of tomato
0:33:07 > 0:33:11and the sharpness of your green sauce works very well.
0:33:11 > 0:33:14But, to me, a sardine like that needs to be chargrilled.
0:33:14 > 0:33:18It needs a bitter finish to give it more of a flow.
0:33:23 > 0:33:25Mm! Mm!
0:33:25 > 0:33:28Yummy! Really, really yummy.
0:33:28 > 0:33:31It's all very light and fresh, but still big on flavour.
0:33:31 > 0:33:34I don't mind telling you, I really, really like that.
0:33:36 > 0:33:41Sharon, from your sardines to your very nice rack of lamb.
0:33:49 > 0:33:52Your mash is a bit grainy and a little bit under seasoned.
0:33:52 > 0:33:58But with the freshness of the green beans, beautifully cooked lamb, that wonderful herby crust,
0:33:58 > 0:34:01it's a really lovely thing to eat. I really like it.
0:34:01 > 0:34:04But your sauce hasn't worked. It almost looks like a sneeze.
0:34:11 > 0:34:15It's nicely made. It tastes nice. To take it beyond nice,
0:34:15 > 0:34:19it needs something else and that is a sauce.
0:34:19 > 0:34:20Yeah.
0:34:22 > 0:34:27Justin's made a starter of pea and mint soup with crispy prosciutto
0:34:27 > 0:34:29and creme fraiche.
0:34:29 > 0:34:34His main course is fillet steak with dauphinoise potatoes,
0:34:34 > 0:34:36baked carrots and shallots,
0:34:36 > 0:34:39pan-fried beans with almonds and a beef sauce.
0:34:44 > 0:34:47I really love that. I love the texture.
0:34:47 > 0:34:51I like that there's bits of pea. I like that it's not smooth.
0:34:51 > 0:34:55That is lovely. And there's not a sparkler or anything silly to spoil it.
0:34:55 > 0:34:59- Well done! - This is food unplugged by me now.
0:34:59 > 0:35:03- Hallelujah! - Thank you very much for that.
0:35:07 > 0:35:11I find the mint a little bit sweet, but it's a good bowl of soup.
0:35:11 > 0:35:14No denying it. Good bowl of soup. I quite like it.
0:35:14 > 0:35:17- Thank you.- That's your soup. Let's try your beef.
0:35:19 > 0:35:24Again, I like the way your food's going. I like the look of this.
0:35:30 > 0:35:34Bravo! Bravo! Wonderful.
0:35:34 > 0:35:37That beef is lovely. That sauce is a knockout.
0:35:37 > 0:35:41BUT too much garlic and it hasn't cooked out of your potatoes.
0:35:41 > 0:35:43And it's very strong.
0:35:43 > 0:35:45OK.
0:35:50 > 0:35:55I don't like the charred, burnt flavour of your green beans.
0:35:55 > 0:36:01But the rest of your dish looks like good food and it tastes like good food.
0:36:01 > 0:36:04It's well seasoned.
0:36:04 > 0:36:09It's well thought out, well cooked. Your sauce is lovely and rich and goes beautifully with the beef.
0:36:09 > 0:36:15- It's a very good dish, Justin. - Wow!- Very good.- Thank you.
0:36:16 > 0:36:20Danny's main course is pan-fried halibut with clams
0:36:20 > 0:36:25on a bed of kale with a caper and parsley butter sauce.
0:36:25 > 0:36:29His dessert is raspberry souffle with a raspberry sauce.
0:36:33 > 0:36:36Your fish is cooked beautifully.
0:36:36 > 0:36:39Your kale is lovely and soft. Your clams are wonderful.
0:36:39 > 0:36:42I think you have overdone it on the seasoning.
0:36:42 > 0:36:46Saying that, I love the concept of the dish. Good job, Danny.
0:36:55 > 0:36:59Now that's delicious. That is absolutely delicious.
0:36:59 > 0:37:04That fish is strong and it's meaty and there is butteriness from your sauce.
0:37:04 > 0:37:09There's also a bit of acidity. That's really good, Danny. Honestly, really good.
0:37:09 > 0:37:12- Thanks.- Let's move on from your halibut to your souffle.
0:37:20 > 0:37:24What do I say about it really? It's a raspberry souffle.
0:37:24 > 0:37:26A bit of raspberry sauce.
0:37:27 > 0:37:29Faultless.
0:37:31 > 0:37:32Absolutely faultless.
0:37:34 > 0:37:38Your souffle itself is light and fluffy with that wonderful crust.
0:37:38 > 0:37:44It's risen perfectly. It's a very lovely, well executed, beautifully cooked dish.
0:37:44 > 0:37:46Thanks very much.
0:37:52 > 0:37:55That is good! That's really good.
0:37:55 > 0:37:59That souffle just disappears and leaves a hint of fruit and sugar on your tongue.
0:37:59 > 0:38:04That's really good, Danny. That's accomplished cooking, mate. Really accomplished.
0:38:13 > 0:38:16Thank you very much. That was great. Off you go.
0:38:28 > 0:38:31I couldn't get the batter right for the tempura.
0:38:31 > 0:38:34Mine went all right, I guess, but I feel sorry for Colin.
0:38:34 > 0:38:38Not "sorry" but I feel for Colin because I know how he feels.
0:38:38 > 0:38:43- I'm looking at you and it makes me cry.- Everyone's in tears.
0:38:46 > 0:38:50Today, there was one person who truly shined.
0:38:50 > 0:38:51- Danny.- Oh,wow!
0:38:51 > 0:38:54Danny played with fire today and he didn't get burnt.
0:38:54 > 0:38:57The souffle - perfect. Absolutely perfect.
0:38:57 > 0:39:00Oh, mate! He's on fire.
0:39:00 > 0:39:02Let's both agree he stays in the competition.
0:39:02 > 0:39:07It was fairly mind blowing to get such good comments from John and Gregg.
0:39:07 > 0:39:10I knew the souffle, if it came off, was quite sexy.
0:39:10 > 0:39:13Pink, fluffy clouds, which my kids like as well.
0:39:13 > 0:39:17Justin - what a surprise. He is listening.
0:39:17 > 0:39:21Pea and mint soup - I think the soup itself was a bit sweet.
0:39:21 > 0:39:25But lovely, really lovely. The main course with the fillet of beef.
0:39:25 > 0:39:28It wasn't garnished with silly things,
0:39:28 > 0:39:32like a pina colada, four slices of pineapple and a Carmen Miranda hat.
0:39:32 > 0:39:35It was actually what it should have been.
0:39:35 > 0:39:38What's really nice today, for me,
0:39:38 > 0:39:43is being told my cooking is coming on. I did rein it in and they seem to think it worked.
0:39:43 > 0:39:45So brilliant.
0:39:45 > 0:39:47Danny is obviously going through.
0:39:47 > 0:39:51I think Justin should join him.
0:39:51 > 0:39:53- Agreed.- Good.- Colin.
0:39:53 > 0:39:56The chicken dish was lovely and tasty.
0:39:56 > 0:39:59Really good balance, but Colin got in a tiz.
0:39:59 > 0:40:05His chocolate bars stuck to the bottom of the frying basket. Everything started to go wrong.
0:40:05 > 0:40:09His dessert did not come off. It didn't work.
0:40:09 > 0:40:12But I loved the ambition and the fun of his dessert.
0:40:12 > 0:40:16Up to this stage, Colin has had a pretty good competition.
0:40:16 > 0:40:20I think he's courageous and he understands good flavour combinations.
0:40:20 > 0:40:23It's natural that you want to do your best.
0:40:23 > 0:40:26I was so panicked during that.
0:40:26 > 0:40:29I think I'm a bit disappointed actually.
0:40:29 > 0:40:33I really, really love Sharon's sardines. I think it was great.
0:40:33 > 0:40:36Sharon's sardines were nice, but they should have been charred.
0:40:36 > 0:40:41The lamb dish, again, was nice, but it seemed a little bit unambitious to me.
0:40:41 > 0:40:44If I'm out today,
0:40:44 > 0:40:48I'm like, "It's because they don't think I've got the potential."
0:40:48 > 0:40:51Yeah, I'll be disappointed.
0:40:53 > 0:40:57We now have to decide between Colin and Sharon.
0:41:00 > 0:41:03What do we do?
0:41:17 > 0:41:19The person leaving us...
0:41:21 > 0:41:23Is...
0:41:36 > 0:41:38Colin.
0:41:40 > 0:41:43JOHN: Thanks, Colin.
0:41:43 > 0:41:44Gorgeous.
0:41:44 > 0:41:47Well done, Juz.
0:41:47 > 0:41:50- JOHN: Love your ambition, Coll. Love it!- Thank you.
0:41:58 > 0:42:01It was the chocolate bars.
0:42:01 > 0:42:03Wasn't it? It was a step too far.
0:42:04 > 0:42:07It would have been nice to have gone through,
0:42:07 > 0:42:11but alas 'twas not to be.
0:42:15 > 0:42:17Well done, mate.
0:42:20 > 0:42:26I am actually proud of myself and in shock. I've gone through. It's like unreal.
0:42:27 > 0:42:31I want to do as well as I possibly can for Colin as well.
0:42:31 > 0:42:33And I'd be really proud to do that.
0:42:33 > 0:42:38I'm over the moon to go through. Hopefully, I've got loads more to give.
0:42:44 > 0:42:48Tomorrow, the battle intensifies,
0:42:48 > 0:42:53as these three celebrities fight to stay in the competition.
0:42:53 > 0:42:56I've got the scallops ready. I need my tortelli, please.
0:42:56 > 0:42:59How do I know if it's cooked? Will somebody check?
0:43:00 > 0:43:02I'm nervous.
0:43:04 > 0:43:08Four starters of the day! Four asparagus, my friend.
0:43:08 > 0:43:10Two, no eggs! Quick, quick!
0:43:11 > 0:43:14I need the octopus on the pass!
0:43:15 > 0:43:16Danny, come here.
0:43:16 > 0:43:20Look at this! They're dry! They're no good!
0:43:20 > 0:43:23Come on, do it again. Quick!
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