0:00:03 > 0:00:0716 celebrities are battling it out
0:00:07 > 0:00:11to win the coveted MasterChef crown.
0:00:11 > 0:00:14I suppose it's the ultimate test really, isn't it?
0:00:15 > 0:00:19These celebrities have already reached the top of their professions.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:25I'm about to walk into battle without half of the ammunition
0:00:25 > 0:00:27that I really need to win the war.
0:00:27 > 0:00:30Everything inside me is shaking.
0:00:30 > 0:00:32It's not right!
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:47 > 0:00:51Throughout this week, these three celebrities have faced
0:00:51 > 0:00:55a series of arduous culinary challenges.
0:00:58 > 0:01:03But after today, only the best can become semi-finalists.
0:01:07 > 0:01:10I've put in quite a lot of effort over the last few weeks
0:01:10 > 0:01:14and I think it would all be a bit in vain if I got kicked off now.
0:01:17 > 0:01:18I've had a lot to learn.
0:01:18 > 0:01:20I didn't realise!
0:01:22 > 0:01:24I was really in shock!
0:01:26 > 0:01:30Being on MasterChef is potentially a life-changing thing for me.
0:01:30 > 0:01:34I didn't come here to prance about in front of the camera, I came to learn something,
0:01:34 > 0:01:38and I want to be in charge of my own cooking destiny.
0:01:38 > 0:01:41Today there's just one challenge.
0:01:41 > 0:01:45The perfect three course meal.
0:01:45 > 0:01:48Cor, we've had some ups and downs with these three, John.
0:01:48 > 0:01:50Today is about consistency.
0:01:50 > 0:01:53Today is about turning it on.
0:01:53 > 0:01:56For me, really exciting to see what these three can pull out of the bag.
0:02:08 > 0:02:12Today, you have to show us that you've learned throughout this competition.
0:02:12 > 0:02:15Everything you've done has to culminate in the here-and-now.
0:02:16 > 0:02:19You are cooking your food today not just for John and I
0:02:19 > 0:02:23but for three cookery judges from the WI.
0:02:24 > 0:02:28Those ladies from the WI are formidable.
0:02:30 > 0:02:33Your three courses, one hour 45 minutes.
0:02:34 > 0:02:36Let's cook.
0:02:39 > 0:02:43The contestants have just one hour and 45 minutes to cook
0:02:43 > 0:02:45a three-course menu of their own design.
0:02:50 > 0:02:53Today's three diners are all prominent cookery judges
0:02:53 > 0:02:56from the Women's Institute.
0:03:01 > 0:03:04One of the WI's national cookery judges,
0:03:04 > 0:03:06popularly known as the queen of Aga cooking,
0:03:06 > 0:03:09is Amy Willcock.
0:03:09 > 0:03:12I'm looking for a wow factor.
0:03:12 > 0:03:16I don't want anything that isn't 100% fabulous.
0:03:17 > 0:03:21Jill Brand is one of the WI's top authors,
0:03:21 > 0:03:25specialising in the baking of breads, cakes and biscuits.
0:03:25 > 0:03:29I'm looking for some interesting flavours that fill my senses
0:03:29 > 0:03:32and that when I leave the table, I think, "I want to eat that again".
0:03:34 > 0:03:40Chair of the WI, Ruth Bond, has been a member for over 30 years.
0:03:40 > 0:03:43WI standards are very high
0:03:43 > 0:03:47and I would hope that the celebrities will reach those high standards.
0:03:51 > 0:03:54There have been moments this week
0:03:54 > 0:03:57when musician Danny has shown absolute brilliance.
0:03:57 > 0:03:59Faultless.
0:04:00 > 0:04:02Absolutely faultless.
0:04:04 > 0:04:07That's accomplished cooking, mate. Really accomplished.
0:04:07 > 0:04:12Lovely mix of ingredients. I think the whole thing is done very well.
0:04:13 > 0:04:16That is absolutely delicious.
0:04:18 > 0:04:20But he doesn't always hit the mark.
0:04:20 > 0:04:23Danny. Danny, come here.
0:04:23 > 0:04:25Look at the beans. They're dry. They're dry.
0:04:25 > 0:04:27They're no good!
0:04:29 > 0:04:32We just lose the fish with all that bread and tomato.
0:04:34 > 0:04:36I'm not really that competitive.
0:04:36 > 0:04:39I was the kid at school that did the 100 metres
0:04:39 > 0:04:41with his hands in his pockets, whistling a tune
0:04:41 > 0:04:45and getting told to have an early shower,
0:04:45 > 0:04:47but I guess it's kind of building up a bit now
0:04:47 > 0:04:49and I am really wanting to do well.
0:04:53 > 0:04:55Danny, what are your three dishes?
0:04:55 > 0:04:58The souffle and the fish was fairly poncey
0:04:58 > 0:05:02and I'm doing slightly more sort of farmhousey cooking for this one.
0:05:02 > 0:05:04Slightly more rustic.
0:05:04 > 0:05:08I'm doing a scallop and chorizo salad starter
0:05:08 > 0:05:13and then I'm doing a pan-fried liver on caramelised onions
0:05:13 > 0:05:14with a crumbled mash.
0:05:14 > 0:05:17Dessert, I'm doing Pearly's lemon cake
0:05:17 > 0:05:20with stem ginger cream and some caramelised peels.
0:05:20 > 0:05:23What on earth is a crumble mash?
0:05:23 > 0:05:27It's really smooth mash but I'll make some breadcrumbs with some parsley and butter
0:05:27 > 0:05:30and make this topping, then bake it with the breadcrumbs on top.
0:05:30 > 0:05:32And this lemon cake?
0:05:32 > 0:05:36It's my wife Pearl's favourite cake and she makes it.
0:05:36 > 0:05:37The kids like it.
0:05:37 > 0:05:41I'm trying to sort of vamp up her basic idea of the cake
0:05:41 > 0:05:43and try to make it a bit sexier.
0:05:43 > 0:05:45Is she aware you think her cake's unattractive?
0:05:45 > 0:05:48Yeah, cos we talked about it last night.
0:05:48 > 0:05:51Yeah, I'm going to just try to make it a little bit more presentable
0:05:51 > 0:05:55- with a few little touches of flair on top of it.- Good.
0:05:55 > 0:05:57- Are you confident?- Yeah.
0:05:58 > 0:06:01I'm highly incomp... Incompetent?
0:06:01 > 0:06:03No! I feel confident.
0:06:03 > 0:06:04Yeah.
0:06:07 > 0:06:10Danny's main course confuses me slightly.
0:06:10 > 0:06:12Onions caramelised are sweet.
0:06:12 > 0:06:14Sweet potato - obviously sweet.
0:06:14 > 0:06:16How sweet is that dish going to be?
0:06:17 > 0:06:19Lemon cake...
0:06:19 > 0:06:21and ginger cream.
0:06:21 > 0:06:22Exciting.
0:06:23 > 0:06:25But is it enough?
0:06:26 > 0:06:2915 minutes for your first course.
0:06:33 > 0:06:38After a tough start, actress Sharon has shown some flair.
0:06:38 > 0:06:42For me, the best cooked piece of fish in the room.
0:06:45 > 0:06:47That's not bad at all. I'm really impressed.
0:06:47 > 0:06:49I'd eat the whole thing.
0:06:51 > 0:06:53But yesterday, she failed to impress.
0:06:56 > 0:06:58It doesn't quite work. Sorry.
0:06:59 > 0:07:03It's not right. It doesn't feel right. It doesn't taste right.
0:07:05 > 0:07:08Well, I was trying to get away from meat and two veg.
0:07:08 > 0:07:12John said to me the other day, "Don't play it too safe, Sharon".
0:07:17 > 0:07:20Cos if he hadn't said that to me,
0:07:20 > 0:07:24I'd have just gone straight into a shepherd's pie!
0:07:26 > 0:07:29Big day today, Sharon. The pressure's on.
0:07:29 > 0:07:32What three dishes are going to keep you in this competition?
0:07:32 > 0:07:35Well, real WI dishes.
0:07:35 > 0:07:38I've got fried squid with sun-blush tomatoes and rocket.
0:07:39 > 0:07:42And then paella.
0:07:42 > 0:07:44Then chocolate fondant with a bit of chilli in it.
0:07:46 > 0:07:49Chocolate fondant for the WI.
0:07:49 > 0:07:51Heat them up a bit.
0:07:51 > 0:07:53That's a real risky dessert though.
0:07:53 > 0:07:55I did it yesterday and it worked all right.
0:07:55 > 0:07:58Tell me about how big today is.
0:07:58 > 0:08:02I've learnt a lot about strategy and preparation and knowledge is power.
0:08:02 > 0:08:06I've been devouring information
0:08:06 > 0:08:09and I'm trying not for the panic to take over
0:08:09 > 0:08:11and so I've learnt a lot in that way.
0:08:11 > 0:08:14I actually genuinely know I've done all I can do.
0:08:14 > 0:08:17I think you have a lovely, lovely menu.
0:08:17 > 0:08:20- What do you think you have to do to do that justice? - Oh, cook it properly.
0:08:20 > 0:08:23I'm here, I'm equipped with my notes.
0:08:23 > 0:08:24A bit of love in there?
0:08:24 > 0:08:26Oh, definitely.
0:08:26 > 0:08:28I'm hoping I'll do a good job.
0:08:33 > 0:08:36Sharon's taking a real risk today.
0:08:36 > 0:08:38Paella? Do you know what? I've never had a good one.
0:08:38 > 0:08:41The tenderness of the meat, I think, is a real issue.
0:08:41 > 0:08:45And can she get a successful fondant out of a MasterChef oven?
0:08:45 > 0:08:49Anything can happen in here with a chocolate fondant. Anything!
0:08:55 > 0:09:00At times, TV presenter Justin can overcomplicate his food.
0:09:01 > 0:09:04You're not going to pick up the pineapple and eat it.
0:09:04 > 0:09:07The pineapple's not necessary.
0:09:07 > 0:09:10You seem to throw things at a plate and it becomes a bit heavy.
0:09:10 > 0:09:13Just lighten yourself up a little bit.
0:09:13 > 0:09:16But he has shown some talent.
0:09:17 > 0:09:21Looks like good food. And it tastes like good food.
0:09:22 > 0:09:26It's thick and it's creamy. I like your fish pie.
0:09:28 > 0:09:31I've tried to strip away a lot of pomp and ceremony,
0:09:31 > 0:09:36having taken on board what Gregg and John have told me.
0:09:36 > 0:09:38I'm confident that I can do that.
0:09:40 > 0:09:44Whether I can do it within the timeframe today remains to be seen.
0:09:48 > 0:09:51Justin. What are you going to cook?
0:09:52 > 0:09:55Today I'm cooking pepper and tomato soup
0:09:55 > 0:09:58and rosemary-scented scones to go with those.
0:09:58 > 0:10:01Scones for the WI.
0:10:01 > 0:10:05This is a bit of a risk because scones for the WI are a staple
0:10:05 > 0:10:09and they've probably set their whole world around scones over the years
0:10:09 > 0:10:11so if I get these right, I can impress them.
0:10:11 > 0:10:13Wow. OK. Next course?
0:10:13 > 0:10:17Pork tenderloin stuffed with sweetmeat and sausage meat
0:10:17 > 0:10:21and I'm serving that with mashed potato with Parmesan and truffle oil.
0:10:21 > 0:10:24And dessert, I'm doing a chocolate and hazelnut parfait
0:10:24 > 0:10:27with sabayon-esque topping.
0:10:27 > 0:10:29And this is you pulling it back?
0:10:29 > 0:10:31That's correct.
0:10:31 > 0:10:33Wow!
0:10:33 > 0:10:36You are really, really throwing everything at this.
0:10:36 > 0:10:37I've taken a gamble.
0:10:37 > 0:10:40I'd like to impress you boys and the WI ladies as well.
0:10:40 > 0:10:43I didn't want to do something that was overly simplistic
0:10:43 > 0:10:47that would underwhelm, so I'm trying to find a fine line between the two.
0:10:47 > 0:10:51Why has MasterChef become so addictive for you?
0:10:51 > 0:10:54I came here as a novice cook. I'm learning to be a good cook.
0:10:54 > 0:10:55I want to be a brilliant cook.
0:10:55 > 0:10:59I've fallen in love with the whole concept of "yes, I can do it",
0:10:59 > 0:11:03and I'm building my opportunity with every day that I'm on the show.
0:11:03 > 0:11:05Can you do three courses that will impress everybody?
0:11:05 > 0:11:09I'm confident I can pull off three really lovely courses,
0:11:09 > 0:11:11cooked in time, and hopefully tasty to the max.
0:11:15 > 0:11:17Whoa! What is Justin doing?
0:11:17 > 0:11:20John, he's got every possible ingredient you can think of!
0:11:20 > 0:11:22Scones for the WI!
0:11:22 > 0:11:25Really? Is that suicidal, or what?
0:11:26 > 0:11:28He's completely and utterly going for it.
0:11:28 > 0:11:32If he leaves this competition, he's going down in a blaze of glory.
0:11:34 > 0:11:37First to serve the critics is Danny.
0:11:38 > 0:11:40Seven minutes, Danny.
0:11:49 > 0:11:51Scallops and chorizo summer salad.
0:11:51 > 0:11:55That to me gives this image of lots of vibrant colours.
0:11:58 > 0:11:59What if the chorizo is really hot?
0:11:59 > 0:12:02I just think that will swamp the scallop.
0:12:06 > 0:12:09This little dish, it looks really interesting.
0:12:14 > 0:12:17Danny, come on, let's serve, please.
0:12:17 > 0:12:18Coming right up!
0:12:30 > 0:12:33Danny has served a starter
0:12:33 > 0:12:38of scallops, chorizo, rocket and pea salad.
0:12:38 > 0:12:41Lives up to its name, doesn't it? It's summery, lovely colours.
0:12:41 > 0:12:43Smells delicious.
0:12:49 > 0:12:53I'm very sad to say the scallops are slightly overdone.
0:12:53 > 0:12:56The chorizo is actually very nice.
0:12:56 > 0:13:01It's not too hot, but I really don't like this casing.
0:13:01 > 0:13:05But the salad base is very pleasant.
0:13:05 > 0:13:07I think the concept was quite nice.
0:13:12 > 0:13:16That sausage is not cooked enough.
0:13:16 > 0:13:19But I really like the flavours in there.
0:13:19 > 0:13:23I love that big, heavy taste of the pea shoots with the sweet pea.
0:13:23 > 0:13:26The scallop riding over the top, the sweetness of that sausage
0:13:26 > 0:13:30and a little bit of garlic and paprika. Wonderful.
0:13:30 > 0:13:32It's a lovely combination. A bit like me and you.
0:13:36 > 0:13:3915 minutes then we got a main course, please.
0:13:39 > 0:13:41- Good.- Don't forget your desert.
0:13:41 > 0:13:42Your cake is still here and not in the oven.
0:13:42 > 0:13:44I know, it's going to go in when this comes out, isn't it?
0:13:44 > 0:13:46I don't know, you're cooking it.
0:13:49 > 0:13:52They don't look like they like liver.
0:13:54 > 0:13:58Calves' liver, I just love, so it's really got to be bad to not be tasty for me.
0:13:58 > 0:14:02But I don't want it coming out like shoe leather.
0:14:04 > 0:14:08Really looking forward to seeing how the crumble works,
0:14:08 > 0:14:12because I don't have any preconception about this.
0:14:12 > 0:14:15Let's give him the benefit of the doubt until we've tried it.
0:14:15 > 0:14:18Oh-er! That's an unusual-looking thing.
0:14:21 > 0:14:25But the caramelised onions, as long as he doesn't overcook them
0:14:25 > 0:14:28and brings out the sweetness of those onions, that could be really good.
0:14:32 > 0:14:34Any sauce, Danny?
0:14:34 > 0:14:37The onions are pretty creamy and the mash is quite creamy.
0:14:37 > 0:14:38So, no?
0:14:42 > 0:14:45- Is your cake going in before you serve the main course?- Yep.
0:14:45 > 0:14:48Get it in the oven, quick.
0:14:48 > 0:14:50Now the cake.
0:14:53 > 0:14:55Well done, good luck. Off you go.
0:15:04 > 0:15:08For his main, Danny has made pan-fried calves' liver
0:15:08 > 0:15:14served on caramelised onions with a potato crumble.
0:15:14 > 0:15:15Actually, this looks very appetising.
0:15:15 > 0:15:19Here's hoping that the taste is as good as the look.
0:15:28 > 0:15:32I think my liver is really nicely cooked.
0:15:32 > 0:15:34I think it's really very good.
0:15:34 > 0:15:40This is how I would expect it to be done in a top restaurant so I'm very pleased with this.
0:15:40 > 0:15:43Far too many onions for me.
0:15:43 > 0:15:47Even a quarter of those onions, and I'd have been really happy with this dish.
0:15:47 > 0:15:50But the potato and sweet potato crumble,
0:15:50 > 0:15:52I rather liked that.
0:16:01 > 0:16:04That mash is lovely and smooth, the crispy top,
0:16:04 > 0:16:07the liver's cooked beautifully, the onions are lovely, soft and sweet.
0:16:07 > 0:16:12But for me, everything is a little bit too sweet, and overpowering that really rich big liver.
0:16:18 > 0:16:22Danny, wipe down, dessert, what have you got to do?
0:16:22 > 0:16:25- Make the sauce for the cake. - Come on then, let's go.
0:16:32 > 0:16:36Pearly lemon cake with ginger cream. I look forward to that.
0:16:36 > 0:16:41As long as he cooks the lemon cake so it's not soggy in the middle.
0:16:41 > 0:16:45It will be interesting to see if he gets the lemon all the way through the cake,
0:16:45 > 0:16:48that's something we look for when we judge.
0:16:48 > 0:16:51- How long have I got?- Three minutes. - Three minutes?!
0:16:54 > 0:16:58Am I right in thinking we've only got to cut the cake and serve the cream?
0:16:58 > 0:17:00Yeah, yeah. I think so.
0:17:00 > 0:17:03- Take it out of the tray which is hot. - Huh?
0:17:03 > 0:17:05Take it out of the tray which is hot.
0:17:06 > 0:17:08He's got some work to do
0:17:08 > 0:17:12with that lemon cake because I think we're going to have our eagle eye on that.
0:17:16 > 0:17:19- Come on.- Hold on. - What else have you got to do on it?
0:17:19 > 0:17:21We've got to move now.
0:17:24 > 0:17:27All right? Bye, Danny, good luck. Well done, looks good!
0:17:30 > 0:17:33How's it going, all right?
0:17:33 > 0:17:35I've done a...
0:17:35 > 0:17:38rustic sort of lemon cake with some ginger cream.
0:17:38 > 0:17:40A family recipe,
0:17:40 > 0:17:42a cake that my kids like eating.
0:17:43 > 0:17:45That's ginger...
0:17:48 > 0:17:52Danny's pudding consists of lemon drizzle sponge
0:17:52 > 0:17:56with ginger cream and caramelised citrus peel.
0:17:56 > 0:17:57Mmm.
0:17:57 > 0:18:00I think the cake is quite flat
0:18:00 > 0:18:03and I'm really worried about the cream.
0:18:03 > 0:18:07It's obviously split but in a new and exciting way.
0:18:12 > 0:18:15It is definitely lemony. Mm.
0:18:16 > 0:18:20It does have the lemon running through the cake, so he has done that well.
0:18:20 > 0:18:24But the cream is absolutely disgusting.
0:18:24 > 0:18:26The fat is really coming out.
0:18:26 > 0:18:28It just tastes like a sludgy mess.
0:18:28 > 0:18:33But the flavour of the cream with the ginger in it, it's a shame it's split,
0:18:33 > 0:18:38because I like the idea of having the ginger pieces in the cream.
0:18:38 > 0:18:41I think the lemon and the ginger is there.
0:18:41 > 0:18:44He's given us what he promised, but not probably in the best way
0:18:44 > 0:18:46he could have done.
0:18:50 > 0:18:54Tastes really good. The warmth of the ginger in the cream
0:18:54 > 0:18:58and the real strength and sharpness of that lemon I really like, but,
0:18:58 > 0:19:00it doesn't look brilliant, John.
0:19:00 > 0:19:04It's a bit ordinary. I expected more from Danny today.
0:19:04 > 0:19:07The dizzy heights of raspberry souffle, lemon juice
0:19:07 > 0:19:09with cake and cream - really?
0:19:15 > 0:19:17Oh, dear.
0:19:20 > 0:19:25It's such buzz doing three totally mad dishes I haven't done before.
0:19:25 > 0:19:29I don't think it could have gone hugely better for me.
0:19:34 > 0:19:36I just worry if the meat was cooked.
0:19:36 > 0:19:38I don't want a sort of hurt anyone.
0:19:46 > 0:19:51Sharon's menu looks simple but they are not simple dishes to prepare.
0:19:53 > 0:19:55- Happy? - Well, I don't know.
0:19:55 > 0:19:58Where's my sun-blushed tomatoes gone?
0:19:58 > 0:20:00They're right by me here.
0:20:03 > 0:20:07Two minutes. But then you need to be taking your food out.
0:20:08 > 0:20:10Where are your plates?
0:20:10 > 0:20:11They're over there.
0:20:11 > 0:20:14- Come on. Go, go, go.- OK, OK.
0:20:18 > 0:20:20Where's your dressing?
0:20:23 > 0:20:25Let's get the stuff out the pan.
0:20:26 > 0:20:30Pan-fried baby squid with sun-blushed tomato and rocket. Ooh!
0:20:30 > 0:20:33- That sounds delicious. - Sounds colourful, doesn't it?
0:20:36 > 0:20:39If the baby squid is overcooked,
0:20:39 > 0:20:41little leather shoelaces come to mind.
0:20:42 > 0:20:44Ready to go, Shaz?
0:20:44 > 0:20:45Ready to go, Sharon? Good.
0:20:45 > 0:20:48Off you go. Good luck.
0:20:53 > 0:20:55Hello, ladies.
0:20:55 > 0:20:57Be brave!
0:20:57 > 0:20:59Courage!
0:21:02 > 0:21:04It's pan fried baby squid.
0:21:04 > 0:21:07With sunblushed tomatoes and rocket.
0:21:07 > 0:21:09Enjoy.
0:21:14 > 0:21:17Rubber. Looks like rubber.
0:21:17 > 0:21:18It's rubber.
0:21:28 > 0:21:32The squid is terribly overcooked, I mean, it's just rubber,
0:21:32 > 0:21:34loops of rubber.
0:21:36 > 0:21:38The tomatoes are really flavoursome,
0:21:38 > 0:21:41but this amount of rocket is overpowering to me.
0:21:41 > 0:21:44And I don't think it's dressed with anything,
0:21:44 > 0:21:45which again would have enhanced it.
0:21:45 > 0:21:50I don't feel it's particularly well put together.
0:21:50 > 0:21:51A very simple dish
0:21:51 > 0:21:56that should be eaten in the sunshine when you've got some nice wine,
0:21:56 > 0:21:58because then it wouldn't really matter!
0:22:08 > 0:22:10I love the acidic tomatoes,
0:22:10 > 0:22:13I love the saltiness of the squid. I love the pepperiness of the rocket.
0:22:13 > 0:22:16But, let's be fair, Gregg, there ain't a lot of skill in that dish.
0:22:16 > 0:22:20Doesn't show a great deal of ambition.
0:22:23 > 0:22:25Sharon, what's wrong?
0:22:25 > 0:22:27Just thinking, just strategising now.
0:22:27 > 0:22:29Strategise towards your main course, OK?
0:22:29 > 0:22:30I'm trying to.
0:22:30 > 0:22:3315 minutes, then we want the main, OK?
0:22:39 > 0:22:42Paella can be perfection, or it can be disaster.
0:22:47 > 0:22:49If it's overcooked, we've got a problem.
0:22:51 > 0:22:54Come on, baby, light my fire!
0:22:55 > 0:22:57Will it be a classic paella, will she have a twist?
0:22:57 > 0:23:01It's starting to burn a little bit, be careful.
0:23:03 > 0:23:06Two minutes, just take your time, take your time.
0:23:06 > 0:23:08Two minutes, and you've got to spoon it out.
0:23:08 > 0:23:10I know I've got to spoon it out.
0:23:15 > 0:23:16Good luck, Sharon, looks nice.
0:23:16 > 0:23:18Thank you.
0:23:21 > 0:23:23You first, this time.
0:23:23 > 0:23:24Thank you very much.
0:23:28 > 0:23:33For her main, Sharon has made a chicken, seafood and chorizo paella.
0:23:37 > 0:23:38It's very colourful.
0:23:38 > 0:23:43It's definitely a wholesome dish but I find this quite disconcerting!
0:23:44 > 0:23:47For me, there isn't nearly enough saffron in this dish.
0:23:47 > 0:23:50But the base to the dish is lovely.
0:23:50 > 0:23:53I like the lightness of the flavour.
0:23:53 > 0:23:56I'm afraid, in mine, I had a strong flavour of...
0:23:56 > 0:23:59- Bay?- ..the leaves, yes, let's put it that way.
0:23:59 > 0:24:01The rice is actually quite nice, though.
0:24:01 > 0:24:05And it's actually quite light.
0:24:05 > 0:24:08It's not as heavy as I feared it was going to be.
0:24:16 > 0:24:20I've never really had a good paella. But this one is quite good.
0:24:20 > 0:24:23The chicken is still moist. The rice is cooked well.
0:24:23 > 0:24:26I love the flavour of that smoked paprika in the background.
0:24:26 > 0:24:28And a little bit of saffron running through it.
0:24:28 > 0:24:31It's really quite good indeed.
0:24:31 > 0:24:34It's a decent job, it's a good bowl of hearty paella.
0:24:42 > 0:24:45Chilli spiced chocolate fondant.
0:24:45 > 0:24:48Danger zone. Chocolate fondant, big risk.
0:24:48 > 0:24:52This is a dangerous menu. Which, we like a bit of danger, don't we, in the WI?
0:24:57 > 0:25:02I would never do this in a competition. It risks so much.
0:25:04 > 0:25:07It will show her expertise if she can pull it off.
0:25:07 > 0:25:08Will they come out?
0:25:11 > 0:25:13It's really quite wet in there.
0:25:13 > 0:25:17- Do you think I should put these in for another minute?- You haven't got another minute.
0:25:17 > 0:25:20- Ooh! Oi!- It's so hot.
0:25:20 > 0:25:22Touch them with the cloth, nothing else.
0:25:24 > 0:25:25Good luck, Sharon.
0:25:27 > 0:25:29I'll do my best.
0:25:31 > 0:25:33Would have liked a bit of cream with them.
0:25:38 > 0:25:41Thank you very much.
0:25:42 > 0:25:46Sharon's dessert is a chilli spiced chocolate fondant.
0:25:55 > 0:25:57This is the real surprise.
0:25:57 > 0:25:59This lovely oozing in the middle.
0:26:09 > 0:26:11The sponge is beautifully light.
0:26:11 > 0:26:13I don't think it could be better, really.
0:26:14 > 0:26:18The bits of chilli in the actual fondant, quite alarming.
0:26:18 > 0:26:20But the flavour is superb.
0:26:20 > 0:26:23This is her outstanding dish of the menu, definitely.
0:26:27 > 0:26:30Ooh! Look at that! Mm.
0:26:30 > 0:26:32Well done, honey.
0:26:36 > 0:26:37- Mate!- Oh, yeah.
0:26:37 > 0:26:41That rocks. That rocks because it's perfectly cooked.
0:26:41 > 0:26:43Crusty outside, perfect fondant.
0:26:43 > 0:26:47Not too rich, a little tiny hint of chilli on the back of your throat, which is really nice.
0:26:47 > 0:26:50I would just like a little bit of cream with it.
0:26:50 > 0:26:53Who'd have believed that? Not only has she made one,
0:26:53 > 0:26:55I think she may have made the best one I've ever tasted.
0:26:55 > 0:26:59Nope, that's mine. That's all mine.
0:27:02 > 0:27:03Mm, that's good.
0:27:14 > 0:27:16'I'm really proud of my effort today, yeah.'
0:27:16 > 0:27:18SHE SCREAMS
0:27:18 > 0:27:22Actually, I can't believe I've just done that three course meal.
0:27:22 > 0:27:26It looked like an insurmountable hurdle.
0:27:26 > 0:27:28It's amazing.
0:27:32 > 0:27:36Last to face the critics is Justin.
0:27:40 > 0:27:44This looks a really interesting menu. It's sort of all over the place.
0:27:52 > 0:27:55I think he's got a very busy menu, but it's a very brave menu.
0:28:10 > 0:28:14- I'm worried about your spuds for your main course. - Yeah, me too.
0:28:14 > 0:28:16I've cut them smaller, and got them in a rapid boil.
0:28:16 > 0:28:17Let's serve it up.
0:28:17 > 0:28:21- A minute and a half for the starter. - Come on, let's serve.- Serve?
0:28:27 > 0:28:29Roast pepper and tomato soup.
0:28:29 > 0:28:31Could be very nice.
0:28:31 > 0:28:35Warm rosemary scones, make sure that they're nice and light.
0:28:35 > 0:28:39Having judged quite a number, you do need the flavour.
0:28:39 > 0:28:42If you say there's a flavour in there, it has to be strong.
0:28:42 > 0:28:45Now that is the most artistic thing I've seen you do since you got here.
0:28:50 > 0:28:52Straight back for your main course, please, Justin.
0:28:55 > 0:28:58- Hello, ladies.- Hello.
0:28:59 > 0:29:00Enjoy, then. >
0:29:00 > 0:29:02- Thank you.- Mm.
0:29:02 > 0:29:06Justin's starter is a roasted pepper and tomato soup,
0:29:06 > 0:29:09topped with chives and cream,
0:29:09 > 0:29:12accompanied by rosemary-scented scones.
0:29:12 > 0:29:15This looks really lovely.
0:29:15 > 0:29:17A good scone should break through the equator,
0:29:17 > 0:29:20and that's absolutely how it should do.
0:29:29 > 0:29:31The texture of the soup is lovely.
0:29:31 > 0:29:36But the pepper flavour is so overpowering that I'm not getting the tomato.
0:29:36 > 0:29:38I'm getting orange in this soup,
0:29:38 > 0:29:42which is lovely, actually, but a little surprising.
0:29:42 > 0:29:45The scones, perfection.
0:29:45 > 0:29:47The rosemary did come through.
0:29:47 > 0:29:49They might not be the size that we would expect,
0:29:49 > 0:29:51but I think they are right with this dish.
0:29:51 > 0:29:53Yes, lovely rosemary.
0:29:53 > 0:29:56Why not put a little bit of rosemary on top of the soup?
0:29:56 > 0:29:58Why put the chives?
0:29:58 > 0:30:01I prefer to just carry the theme through.
0:30:01 > 0:30:04But, overall, I think it's a good dish.
0:30:08 > 0:30:09Mm.
0:30:09 > 0:30:11There's richness in there, John,
0:30:11 > 0:30:15and there is a real strength and freshness of peppers. I like it.
0:30:15 > 0:30:17And I love the rosemary scones.
0:30:17 > 0:30:20Rich tomato in the background, lovely and sweet.
0:30:20 > 0:30:23But for me, the pepper is just too overpowering.
0:30:28 > 0:30:32- 15 minutes, then we want your main. - OK.
0:30:36 > 0:30:38Good lamb. It's good.
0:30:41 > 0:30:44- Yeah, hot when it comes out of the oven.- Tongs.
0:30:44 > 0:30:47What's in that pot in the front, Just?
0:30:47 > 0:30:48Ah, cinnamon sauce.
0:30:49 > 0:30:52Cinnamon cream sauce?
0:30:52 > 0:30:53It doesn't sound right.
0:30:53 > 0:30:55The mincemeat stuffed... Ooh, no.
0:30:55 > 0:30:59Then truffle and Parmesan. It sounds like everything is fighting.
0:30:59 > 0:31:04I'm quite concerned about that. It almost feels like there's too many flavours there.
0:31:06 > 0:31:09OK, so, pork and sauce to go, yeah?
0:31:12 > 0:31:14No! Oh...
0:31:14 > 0:31:17Take your time, mate. All that work.
0:31:22 > 0:31:24Come on, mate. We're going to have to rush you.
0:31:27 > 0:31:30- OK, we've got to move now, Justin, OK?- Sorry?
0:31:30 > 0:31:32We've got to move.
0:31:32 > 0:31:35Not an umbrella or a pineapple in sight. Well done, you.
0:31:42 > 0:31:43Ladies.
0:31:45 > 0:31:46Please enjoy.
0:31:52 > 0:31:55Justin's main course is pork tenderloins
0:31:55 > 0:31:59stuffed with sweet Christmas mincemeat and sausage meat
0:31:59 > 0:32:01in a cinnamon sauce
0:32:01 > 0:32:06served with truffle oil and parmesan mash and orange-glazed carrots.
0:32:07 > 0:32:11Well, at first sight, this looks appetising.
0:32:11 > 0:32:13Ruth, I really have to disagree.
0:32:13 > 0:32:19I think this doesn't look appetising at all.
0:32:19 > 0:32:23Also, if you're going to serve carrots and peel them,
0:32:23 > 0:32:24make sure you do a good job of it.
0:32:36 > 0:32:38This does not work for me.
0:32:38 > 0:32:41The cinnamon flavour is just so overpowering.
0:32:41 > 0:32:46It's like having my Christmas pudding with my pork and my mashed potato.
0:32:46 > 0:32:50- It's just totally wrong for me. - The pork isn't bad,
0:32:50 > 0:32:54but the stuffing - I'm not quite sure that it's actually even cooked.
0:32:54 > 0:32:56I'm not as down on it as you are.
0:32:56 > 0:32:59Potato is...well, it's nice and creamy.
0:32:59 > 0:33:03The carrots are beautifully done, they're just as I like them.
0:33:03 > 0:33:05It's a nice alternative for a Christmas dinner.
0:33:05 > 0:33:07SHE LAUGHS
0:33:11 > 0:33:16Everything on the plate is cooked really well. The mash is nicely flavoured with parmesan cheese.
0:33:16 > 0:33:18The pork itself is beautifully cooked.
0:33:18 > 0:33:22But the stuffing inside is really sweet,
0:33:22 > 0:33:26and then on the side of that is a really rich cinnamon sauce -
0:33:26 > 0:33:29but LOADS of cinnamon. More cinnamon than on your average doughnut.
0:33:29 > 0:33:32That's like having a dessert before a main.
0:33:32 > 0:33:36I don't know what the ladies would make of it. I can see this easily dividing a room of people.
0:33:44 > 0:33:46Chocolate and tiramisu parfait.
0:33:46 > 0:33:51That will be interesting to see how he's done this chocolate into it.
0:33:51 > 0:33:54Chocolate and tiramisu - both very rich elements.
0:33:54 > 0:33:57How will they go together? We'll see.
0:33:57 > 0:34:01Is it going to be chilled enough? I don't want something too sloppy.
0:34:03 > 0:34:05I would have started with small and gone to large.
0:34:05 > 0:34:09All roads lead to the same point.
0:34:09 > 0:34:11What is that going on top? Ice cream?
0:34:18 > 0:34:22Well, let's go. Let's go, let's go, let's go!
0:34:22 > 0:34:24Well done, Justin. Good job.
0:34:24 > 0:34:28Let's hope it tastes good, huh?
0:34:28 > 0:34:32- Girls... I'll come to you first. - Thank you.
0:34:32 > 0:34:35You're very welcome. Enjoy.
0:34:37 > 0:34:41For dessert, Justin has made a chocolate and tiramisu parfait
0:34:41 > 0:34:47topped with a meringue sabayon, vanilla ice cream and chocolate shavings,
0:34:47 > 0:34:48served with raspberry coulis
0:34:48 > 0:34:50and fresh raspberries.
0:34:54 > 0:34:57Looks quite nice, yes. Appetising-looking, at least.
0:34:57 > 0:34:59Well, I thought it was supposed to be tiramisu.
0:34:59 > 0:35:02I haven't quite worked out where the tiramisu is.
0:35:02 > 0:35:05I don't think it's a tiramisu at all. I think that's very misleading.
0:35:15 > 0:35:17I don't really get the meringue sabayon.
0:35:17 > 0:35:21It's...
0:35:21 > 0:35:26The bottom of the parfait - it's OK, but it's too solid.
0:35:26 > 0:35:30The chocolate and hazelnut is very nice,
0:35:30 > 0:35:33but the balsamic vinegar reduction of the raspberries, to me,
0:35:33 > 0:35:34is just too sharp.
0:35:34 > 0:35:37The vinegar is probably a bit strong,
0:35:37 > 0:35:39but I do like it. I like the idea of it.
0:35:51 > 0:35:56It's far too thick, far too sticky, far too sweet even for me.
0:35:56 > 0:36:00Don't not how he made the ice cream, but it's crumbling. No. That hasn't worked.
0:36:00 > 0:36:06I love the look of it, but what it delivers in taste is extraordinary.
0:36:06 > 0:36:07It's weird.
0:36:17 > 0:36:20I feel quite positive at the moment. I took some risks in there.
0:36:20 > 0:36:24I wanted to show them that I could think about stuff differently.
0:36:24 > 0:36:28I can't think of anything that I would have changed too much.
0:36:28 > 0:36:30I think I've done OK.
0:36:44 > 0:36:47I think, today, our three could have done a little bit more,
0:36:47 > 0:36:49or been a little more exceptional.
0:36:49 > 0:36:53It didn't quite go to the plan I had in my head.
0:36:55 > 0:36:57I expected a lot from Danny today.
0:36:57 > 0:36:59Maybe my expectations were a bit high.
0:36:59 > 0:37:03Liked the salad of chorizo and scallops.
0:37:03 > 0:37:07The balance of flavour - really good. But for me,
0:37:07 > 0:37:10that sausage wasn't cooked quite enough.
0:37:10 > 0:37:13Main course - the whole thing was very, very sweet.
0:37:13 > 0:37:17You couldn't really taste the richness that that liver should have delivered.
0:37:17 > 0:37:20I liked his lemon drizzle cake. It was very good.
0:37:20 > 0:37:25I liked the ginger and the cream, little bit of warmth - I thought that was a nice idea as well.
0:37:25 > 0:37:26But I was expecting more.
0:37:27 > 0:37:31I'm starting to really believe that, you know, I could go quite far
0:37:31 > 0:37:34in this competition, if I really, really start thinking about.
0:37:34 > 0:37:39So, maybe there is a spot for me in the semis and maybe in the finals.
0:37:39 > 0:37:41Justin started off today with
0:37:41 > 0:37:45more ingredients on his bench than anybody else.
0:37:45 > 0:37:48I didn't think he would complete the task that he'd given himself.
0:37:48 > 0:37:51But actually, he got through them all.
0:37:51 > 0:37:54The best part of the first dish were those little rosemary scones.
0:37:54 > 0:37:58Tomato and pepper soup, nicely made but, for me,
0:37:58 > 0:38:02very, very sweet and very rich with peppers, and not that mellow.
0:38:02 > 0:38:06The pork dish with the sweet port stuffing I thought was a really good idea,
0:38:06 > 0:38:10but that cinnamon sweet sauce took a little bit of getting used to.
0:38:10 > 0:38:12It was all a bit of a mish-mash, really.
0:38:13 > 0:38:19The dessert was like a hazelnut chocolate frozen jelly base
0:38:19 > 0:38:22with a marshmallow top. I couldn't quite work it out.
0:38:22 > 0:38:23And it didn't work.
0:38:25 > 0:38:29All I know is I've cooked to the best of my abilities today
0:38:29 > 0:38:33and for that, I would love to go to the next stage of the contest.
0:38:35 > 0:38:40Sharon - today's starter was about as safe as it gets,
0:38:40 > 0:38:42but we need some cookery skill.
0:38:42 > 0:38:45That was just really one up from
0:38:45 > 0:38:48opening a packet and pouring it in a bowl.
0:38:48 > 0:38:51The paella, it had a lovely background flavour,
0:38:51 > 0:38:53seafood was cooked very well. Chicken was wonderful,
0:38:53 > 0:38:57- rice was cooked nicely. - It was a tasty pound of food.
0:38:57 > 0:39:00Sharon's chocolate fondant was superb.
0:39:00 > 0:39:03There was a perfect runny centre
0:39:03 > 0:39:05and it had a hint of chilli in the back of your throat.
0:39:05 > 0:39:08A delight. I've never seen you as happy over a pudding.
0:39:08 > 0:39:10It was a beautiful chocolate fondant.
0:39:10 > 0:39:14A bit of vanilla cream would have made it something quite special.
0:39:16 > 0:39:19Yeah, of course, if I got through, I'd feel very highly achieved,
0:39:19 > 0:39:21and then terrified again.
0:39:21 > 0:39:26But if I don't get through,
0:39:26 > 0:39:29then I've made a valiant last effort.
0:39:34 > 0:39:36It's really hard.
0:39:36 > 0:39:39The pure effort of Justin, and then the beautiful dessert of Sharon,
0:39:39 > 0:39:43and ALL the good cooking of Danny.
0:39:43 > 0:39:47So...who stays? Who goes?
0:39:50 > 0:39:52I know who should go, really.
0:40:05 > 0:40:08I have to say, some things today were great,
0:40:08 > 0:40:10some things didn't quite work.
0:40:10 > 0:40:13Tough decision for Gregg and I today.
0:40:13 > 0:40:14HE SIGHS
0:40:17 > 0:40:20We can't keep everybody, we simply can't.
0:40:22 > 0:40:25The person leaving us...
0:40:32 > 0:40:35..is Justin. I'm sorry, Justin.
0:40:38 > 0:40:41- Sharon, well done, honey. - I'm sorry, Justin.
0:40:41 > 0:40:43No. I'm totally good with it. Triumphant in defeat.
0:40:43 > 0:40:45I've had a brilliant time,
0:40:45 > 0:40:48- an absolutely brilliant time. - Thanks, Justin.
0:40:54 > 0:40:58I knew that my time had come to conclusion, and I have
0:40:58 > 0:40:59nothing but fond memories.
0:40:59 > 0:41:02But I think, had I stayed any longer, I might have gone crazy!
0:41:28 > 0:41:31I've had an absolutely brilliant time,
0:41:31 > 0:41:35but without a doubt, the best two cooks have made it through today.
0:41:44 > 0:41:46SHE LAUGHS
0:41:46 > 0:41:51- Well done, dude!- If I didn't have such a bad knee, I'd throw you over me shoulder!- Oh!- Congratulations.
0:41:51 > 0:41:56Absolutely fantastic. You're through to the next round. It does get tougher.
0:41:58 > 0:42:01I'm happy! Of course I'm happy.
0:42:01 > 0:42:03I'm really amazed!
0:42:03 > 0:42:07- If my mum could see me now, she'd be in shock. - SHE LAUGHS
0:42:08 > 0:42:12I feel really, really happy. Really happy to get through. It means a lot.
0:42:14 > 0:42:19I've done some dishes that have worked and I've kind of surprised myself, so,
0:42:19 > 0:42:22if all goes well, I don't see why I can't go further.
0:42:24 > 0:42:26Make some sensational food.
0:42:33 > 0:42:38Next week, the pressure is on for four new celebrities.
0:42:38 > 0:42:42Ba-doom boom boom... Right, let's have a little poach up, shall we?
0:42:42 > 0:42:44To become MasterChef Champion,
0:42:44 > 0:42:48they'll have to prove they've got what it takes.
0:42:49 > 0:42:52- Put it dead-centre, not a hint of political prejudice. - SHE LAUGHS
0:42:54 > 0:42:55Oh!
0:43:01 > 0:43:03Raw chicken?
0:43:03 > 0:43:04Not good at all.
0:43:08 > 0:43:10Mmh!
0:43:10 > 0:43:11That's good!
0:43:11 > 0:43:13I'm blown away by that!
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0:43:32 > 0:43:34E-mail subtitling@bbc.co.uk