0:00:03 > 0:00:0916 celebrities are battling it out to win the coveted MasterChef crown.
0:00:11 > 0:00:14I thought it was going to be easier. I found it quite tough.
0:00:15 > 0:00:19These celebrities have reached the top of their profession.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:23 > 0:00:27The competition is toughening up. People are getting better.
0:00:29 > 0:00:32I haven't shown John and Gregg my best, not by a long way.
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:47 > 0:00:51All this week, these four celebrities have been tested
0:00:51 > 0:00:54to find the next MasterChef champion.
0:00:56 > 0:01:01But, at the end of today, one of them will be going home.
0:01:01 > 0:01:04We have four people who are eager to show us
0:01:04 > 0:01:06how good a cook they can truly be.
0:01:09 > 0:01:12MasterChef does mean a lot to me.
0:01:12 > 0:01:16Let's hope I'm capable of rising to the challenge of what's ahead of us
0:01:16 > 0:01:19and proving to them that I'm worthy to be where I am.
0:01:22 > 0:01:25The more you get involved, the more you get hooked.
0:01:25 > 0:01:28So, now, I'm actually, actively looking forward
0:01:28 > 0:01:30to whatever is thrown at us.
0:01:31 > 0:01:34I don't want to go. I really hope that
0:01:34 > 0:01:36the food I've produced can show
0:01:36 > 0:01:41a depth to the cooking that perhaps I haven't shown before.
0:01:43 > 0:01:46I'm passionate about food, passionate about cooking,
0:01:46 > 0:01:51so, hopefully, that will get me a little bit further.
0:01:54 > 0:01:56To decide who stays,
0:01:56 > 0:02:01the celebrities will face two challenges
0:02:01 > 0:02:03to show just how far they've come.
0:02:03 > 0:02:07We've tested their skills, we've tested their teamwork,
0:02:07 > 0:02:10we've thrown them in the deep end with mass catering.
0:02:10 > 0:02:13Now, we want to see if they can raise their food
0:02:13 > 0:02:16to a standard which we think is a little bit more special.
0:02:18 > 0:02:20How fast can they learn?
0:02:20 > 0:02:22Soon, it's going to be four down to three.
0:02:25 > 0:02:28This is the classic recipe test.
0:02:28 > 0:02:30These are your recipes.
0:02:30 > 0:02:33Food I've eaten in your restaurant. You've done them for years.
0:02:33 > 0:02:36Today's dish is roast rack of lamb, mashed potato
0:02:36 > 0:02:38and salsa verde.
0:02:38 > 0:02:40I won't hide the fact that I'm delighted.
0:02:40 > 0:02:42It's a bit of meat!
0:02:42 > 0:02:46First, we get the potatoes on to boil to make our mashed potato.
0:02:46 > 0:02:48If they're too small, they become waterlogged.
0:02:48 > 0:02:51If they're too big, they won't cook in time.
0:02:53 > 0:02:57Whilst they go on, I'm going to boil some eggs to make my salsa verde.
0:02:57 > 0:03:01- I trust you, but I've never seen egg in salsa verde!- There you go.
0:03:01 > 0:03:02And now, my lamb.
0:03:02 > 0:03:05A lovely rack of lamb.
0:03:05 > 0:03:09The idea today is the celebs must butcher this properly, clean the bones off,
0:03:09 > 0:03:12and then, roast it, so it looks beautiful.
0:03:12 > 0:03:14That comes away.
0:03:14 > 0:03:18I don't really want a piece of lamb with lots of fat on it.
0:03:18 > 0:03:21Now, the bones have to be cleaned.
0:03:21 > 0:03:25So much of the meat we buy is all pre-packaged.
0:03:25 > 0:03:28I shouldn't imagine they've ever done this before, our celebs.
0:03:28 > 0:03:31There is a lot of work here. They've got to be perfectly clean.
0:03:33 > 0:03:36We've got a beautifully trimmed piece of lamb
0:03:36 > 0:03:39and that is going to take about 20 minutes to cook.
0:03:39 > 0:03:43Instead of pan frying in oil, I'll use the fat and render it down.
0:03:43 > 0:03:45You are a clever boy.
0:03:45 > 0:03:49My grandmother cooked the best roast lamb.
0:03:49 > 0:03:53It's still my favourite and still my brother's favourite, as well.
0:03:53 > 0:03:54Into the oven.
0:03:57 > 0:03:58Now, the mashed potato.
0:04:04 > 0:04:08The way I learned to mash potato was from my grandmother
0:04:08 > 0:04:09and this is what she had - a fork.
0:04:09 > 0:04:12Can't guarantee to get the lumps out.
0:04:12 > 0:04:16I'm about to show you how to get every single lump out of mashed potato with a fork.
0:04:16 > 0:04:18OK?
0:04:20 > 0:04:23Using a fork, simply mash the potato.
0:04:23 > 0:04:25Not difficult.
0:04:25 > 0:04:29- What about the lumps? - There won't be lumps - the potatoes are cooked properly.
0:04:31 > 0:04:34Because of you and your grandmother's recipe,
0:04:34 > 0:04:38I'm going to have to eat celebrity lumpy mashed potato.
0:04:38 > 0:04:41Not if they follow the recipe. It's a revelation.
0:04:42 > 0:04:48It's time, now, to take this to a beautiful mashed potato, which is creamy and delicious.
0:04:48 > 0:04:52The important thing, now, is to keep the heat underneath that pan.
0:04:52 > 0:04:55And we keep on beating it and beating it.
0:05:05 > 0:05:09- Lumpy?- No, absolutely not.
0:05:10 > 0:05:12Now, we'll make the salsa verde,
0:05:12 > 0:05:16which I first started making in Quaglino's in 1993.
0:05:16 > 0:05:19Breadcrumbs first of all. A good amount of vinegar -
0:05:19 > 0:05:20that's our sharpness.
0:05:20 > 0:05:24Our herbs are just basil and parsley...
0:05:25 > 0:05:27..and a couple of capers.
0:05:27 > 0:05:28Blend.
0:05:30 > 0:05:31Peel the egg.
0:05:34 > 0:05:36Nicely-cooked yolks.
0:05:41 > 0:05:43The smell is incredible.
0:05:50 > 0:05:52Are you nervous?
0:05:59 > 0:06:03Oh, yeah! That's perfect.
0:06:09 > 0:06:11Mmmm!
0:06:16 > 0:06:19Rack of lamb, mashed potato, salsa verde.
0:06:22 > 0:06:25A great dish. If they've mastered this,
0:06:25 > 0:06:27they've learned how to cook meat,
0:06:27 > 0:06:31- mashed potato and make a sauce. - And boil an egg.
0:06:40 > 0:06:42Welcome back.
0:06:42 > 0:06:46We are giving you one hour to cook for us one of my classic recipes.
0:06:46 > 0:06:49Something that I have built my reputation on.
0:06:49 > 0:06:51It has to be wonderful.
0:06:53 > 0:06:55At the end of the day, one of you will be going home.
0:06:57 > 0:07:00Do your very best. Let's cook.
0:07:20 > 0:07:24Kirsty is a respected journalist. She cooks with passion.
0:07:24 > 0:07:26Her flavours are bold.
0:07:26 > 0:07:29I've had the chicken and pancetta. It's really lovely.
0:07:29 > 0:07:32She can come again, definitely. It's really nice.
0:07:32 > 0:07:34Her food tastes good,
0:07:34 > 0:07:37but it's big, it's bulky and it has no finesse.
0:07:39 > 0:07:42- A great big, horrible-looking, scruffy plate.- Big pie.
0:07:44 > 0:07:46I don't do fine cuisine. It's not me.
0:07:46 > 0:07:49A bit slapdash on the plate so far.
0:07:49 > 0:07:52I want to be able to cook in a fine way.
0:07:57 > 0:07:59Kirsty, what's the news on your bench?
0:07:59 > 0:08:03It's a challenge to get my bones clean.
0:08:03 > 0:08:05I want this to look like a manicure.
0:08:05 > 0:08:07What would be a good outcome for you today?
0:08:07 > 0:08:09The chance to do a bit more.
0:08:09 > 0:08:12It's soul enriching, isn't it?
0:08:12 > 0:08:14You're learning to do something better.
0:08:14 > 0:08:17So, how are you going to guarantee it's not Kirsty that goes?
0:08:17 > 0:08:20The taste has got to be the first thing for me.
0:08:20 > 0:08:24But to show that I can make it look beautiful and taste good.
0:08:24 > 0:08:26That's all you need to do. All you ever need to do.
0:08:26 > 0:08:28Yes, well, let's see.
0:08:34 > 0:08:37You've had nearly ten minutes already. Ten already.
0:08:46 > 0:08:49Ricky Groves - actor, most of us know him from EastEnders.
0:08:49 > 0:08:52He actually trained as a chef.
0:08:54 > 0:08:57Each component part is made very, very well.
0:08:57 > 0:08:59And it tastes all right.
0:08:59 > 0:09:02But he can be too anxious to please.
0:09:02 > 0:09:05Chiffonade of Savoy cabbage, nice little puff pastry crown on top.
0:09:05 > 0:09:07Potatoes that I've just parmentiered.
0:09:07 > 0:09:10Can you tell us again and bring some detail into it?
0:09:13 > 0:09:16How much curry paste have you got there? That'll hurt.
0:09:16 > 0:09:20There's lots of bells and whistles, but Ricky needs to deliver.
0:09:20 > 0:09:21What is wrong with this thing?
0:09:21 > 0:09:23What the hell is that?
0:09:23 > 0:09:28- That is the batter mix for the toad-in-the-hole. - What?!- It isn't going to work.
0:09:31 > 0:09:33I think I'm putting too much pressure on myself,
0:09:33 > 0:09:35so maybe, the key is to think
0:09:35 > 0:09:38and to deliver the goods at the end of the day.
0:09:41 > 0:09:46Ricky, once again, you're approaching this task with ferocity.
0:09:46 > 0:09:49Yes. I've made a few schoolboy errors in this competition so far.
0:09:49 > 0:09:54So, I really want to do it as per the recipe as best as I can.
0:09:54 > 0:09:59So, yes, OK, ferocity, but at the same time,
0:09:59 > 0:10:01I want to get it right, you know.
0:10:01 > 0:10:04You are putting yourself under a huge amount of pressure, Ricky.
0:10:04 > 0:10:08Yeah, I think I've always done that and maybe that's one of my faults.
0:10:08 > 0:10:12But I know that the more attentive you can be,
0:10:12 > 0:10:15the more correct you can be.
0:10:15 > 0:10:18The more hasty you can be, the more mistakes you can make.
0:10:18 > 0:10:22- Are you confident?- I'll be confident with ten minutes to go.
0:10:31 > 0:10:35Phil Vickery, England rugby captain. On the field - a raging bull.
0:10:35 > 0:10:37In the MasterChef kitchen - a bit more timid.
0:10:37 > 0:10:40If you could have picked something worse
0:10:40 > 0:10:43for me to start with, it would have been impossible.
0:10:43 > 0:10:46Your enemy right now is your own confidence.
0:10:46 > 0:10:49I'm shaking and I'm not normally like that.
0:10:49 > 0:10:54But he has demonstrated that he can cook some good food. Hearty food.
0:10:54 > 0:10:58I really love the root veg with the red wine sauce.
0:10:58 > 0:11:00- Really good.- Thank you.
0:11:00 > 0:11:04The crumble was pretty much perfect.
0:11:04 > 0:11:06The peach and the pear did taste well together.
0:11:10 > 0:11:12I'm not normally a nervous person.
0:11:12 > 0:11:15I pride myself on being able to deal and cope with pressure
0:11:15 > 0:11:19and be able to move on, but this is just a different kind of pressure.
0:11:22 > 0:11:25Have we got the raging bull or a timid little cook?
0:11:25 > 0:11:26No, we're going for it.
0:11:26 > 0:11:29It's not something I particularly understand that well.
0:11:29 > 0:11:34- There is a shake about your manner! - I know, it's whenever you come to the bench, John.
0:11:34 > 0:11:39Do you think, Phil, that you maybe have a natural ability to cook?
0:11:39 > 0:11:42I've got a natural ability to eat food, but...
0:11:44 > 0:11:47Someone's got to go out. You never really liked losing, did you?
0:11:47 > 0:11:50I don't want to go out. I'm not here to make up numbers.
0:11:50 > 0:11:52I'd like to go on and experience
0:11:52 > 0:11:56and show you guys and hopefully, learn along the way.
0:11:56 > 0:11:58- As long as it's not me, I don't mind.- Good.
0:12:05 > 0:12:09Halfway! Just half an hour left. Whoa!
0:12:14 > 0:12:17If you cover eggs with water, they cook a little bit more evenly.
0:12:17 > 0:12:21- Do they?- Otherwise the bottom will be cooked and the top won't be.
0:12:21 > 0:12:22It's a fair point.
0:12:24 > 0:12:26Ruth is an historian
0:12:26 > 0:12:28and she is a natural cook, an instinctive cook.
0:12:31 > 0:12:36It is really tasty. I enjoyed it, you can see. It's all finished!
0:12:40 > 0:12:43But she has struggled when under pressure.
0:12:43 > 0:12:47- Tell me, where's the panna cotta? - It didn't work.- Strewth, Ruth.
0:12:49 > 0:12:52- Cream your butter and sugar first. - Seven... Oh!
0:12:52 > 0:12:55- OK, let's take it off. It's fine.- Sorry.
0:12:57 > 0:13:02It's hard to know if you'll be able to pull it out of the bag when it comes to it.
0:13:02 > 0:13:04Who knows? I hope I can.
0:13:13 > 0:13:15You've got serious MasterChef ambitions,
0:13:15 > 0:13:17and yet, we're failing to boil an egg.
0:13:17 > 0:13:20Failing to boil an egg, yeah. I'm really cross with myself.
0:13:20 > 0:13:23Do you have an issue following a recipe?
0:13:23 > 0:13:25I do. There's no doubt about it.
0:13:25 > 0:13:29- Why?- I don't know. I don't like doing as I'm told, I suppose.
0:13:29 > 0:13:32I'm a bolshie old so and so!
0:13:34 > 0:13:36How much do you want to stay here?
0:13:36 > 0:13:39A lot. Much more than I thought I did.
0:13:50 > 0:13:53Tree minutes. Three minutes, please.
0:14:05 > 0:14:09Time's up! Time's up. Finished! Stop, stop, stop.
0:14:27 > 0:14:31We asked you to cook for us a French trimmed rack of lamb,
0:14:31 > 0:14:33salsa verde and mashed potato.
0:14:35 > 0:14:38On the whole, well done. You all finished on time.
0:14:38 > 0:14:43But, as you can now see, all four are completely different.
0:14:45 > 0:14:47Phil, we'll start with you.
0:14:49 > 0:14:54I'm pleased about the presentation. Your bones are beautifully clean. I think a pretty good job.
0:15:00 > 0:15:02Your salsa verde is rich with garlic.
0:15:02 > 0:15:04The vinegar with the breadcrumbs is good.
0:15:04 > 0:15:07Your mashed potato is well seasoned. It's nice and creamy.
0:15:07 > 0:15:11For me, the only issue is that lamb, just a little bit under.
0:15:11 > 0:15:15But I'm being super-critical. It's a good dish. I like it a lot.
0:15:20 > 0:15:23Lovely mashed potato. Really soft and buttery.
0:15:23 > 0:15:27That salsa verde is a big punch. It's a good job.
0:15:31 > 0:15:33Kirsty, your turn.
0:15:36 > 0:15:41Your food is usually very, very big and today this makes me smile.
0:15:41 > 0:15:42There's some finesse.
0:15:42 > 0:15:46But you've put them together as if they're tapas items.
0:15:46 > 0:15:48Bring them together.
0:15:52 > 0:15:55Lamb, lovely. Salsa verde, real winner.
0:15:55 > 0:15:59Mashed potato, really creamy, really smooth. Little bit more seasoning.
0:15:59 > 0:16:02But it's a good job.
0:16:07 > 0:16:09Beautifully cooked lamb.
0:16:09 > 0:16:13Your mashed potato, wonderful and creamy, buttery.
0:16:13 > 0:16:16Your salsa verde has that wonderful zing.
0:16:16 > 0:16:19But all in all, Kirsty, I really like it.
0:16:19 > 0:16:20It's great.
0:16:22 > 0:16:23I think it went OK.
0:16:23 > 0:16:26I was able to show I could do more finessed cooking
0:16:26 > 0:16:29so from that point of view, phew.
0:16:30 > 0:16:32Ruth, your turn.
0:16:36 > 0:16:39The first thing this dish screams at me
0:16:39 > 0:16:42- is that you're trying to hide something.- Oh!
0:16:45 > 0:16:49And I now see why you're hiding your lamb because it's slightly over.
0:16:49 > 0:16:52There should be a bit of pink running through that lamb.
0:16:58 > 0:17:02Your salsa is lovely, although it's lacking a little bit of egg,
0:17:02 > 0:17:05for the simple reason you couldn't boil an egg today, Ruth.
0:17:05 > 0:17:08Your mashed potato is light as a feather.
0:17:08 > 0:17:13The texture of it with that lamb is wonderful. Everything is seasoned really well.
0:17:13 > 0:17:16All in all, Ruth, I think you've done a good job.
0:17:21 > 0:17:24The lamb's a little bit over. I'll forgive you, Ruth.
0:17:24 > 0:17:28I'll forgive you. I think the whole thing tastes great.
0:17:28 > 0:17:30'I can't believe I failed to boil an egg.'
0:17:30 > 0:17:32I just can't believe... My nerves!
0:17:32 > 0:17:34I was boiling it.
0:17:34 > 0:17:38"It should be ready, should be ready", and I took it off too soon.
0:17:38 > 0:17:39Stupid woman!
0:17:39 > 0:17:41SHE LAUGHS
0:17:42 > 0:17:44Ricky.
0:17:50 > 0:17:53I think we could have been a bit neater, some of the trimming.
0:18:00 > 0:18:04The whole thing tastes great. Lovely, buttery mashed potato.
0:18:04 > 0:18:06Sauce with a real kick.
0:18:06 > 0:18:09Good. I'm happy. I would just like neater lamb.
0:18:11 > 0:18:13I'm trying to understand the anchovies on top.
0:18:13 > 0:18:16That's your own thing. I know about your bells and whistles.
0:18:21 > 0:18:25I love your salsa verde, really love it. It's sharp and salty
0:18:25 > 0:18:29and goes beautifully with that rich, buttery mashed potato and your lamb.
0:18:29 > 0:18:33But, for me, your lamb is unevenly cooked, a little bit untidy,
0:18:33 > 0:18:36and your mashed potato has that odd little lump in it.
0:18:36 > 0:18:38Right.
0:18:38 > 0:18:42I feel as if it went 90% for me.
0:18:42 > 0:18:44I could have done another 10%.
0:18:44 > 0:18:47The guys picked up on a couple of faults
0:18:47 > 0:18:50and, you know, no-one's perfect, so I'm happy.
0:18:52 > 0:18:57Now, we said that the whole day was going to be really challenging,
0:18:57 > 0:19:03because when you come back in here again,
0:19:03 > 0:19:05one of you will be going home.
0:19:05 > 0:19:09- Thank you. Off you go.- Thank you.
0:19:12 > 0:19:18- I think, all in all, not a bad job. - Yeah, good. No disasters.
0:19:21 > 0:19:22I can't boil an egg!
0:19:22 > 0:19:25SHE ROARS WITH LAUGHTER
0:19:25 > 0:19:28I undercooked chicken the first time.
0:19:28 > 0:19:31I can't boil an egg! Argh!
0:19:34 > 0:19:38All four of them did a really good recreation of a good dish.
0:19:38 > 0:19:41I tell you, the idea of knocking one of these guys out,
0:19:41 > 0:19:43that doesn't make me happy at all.
0:19:47 > 0:19:51So far this week, the celebrities have been tested
0:19:51 > 0:19:53on their basic skill -
0:19:53 > 0:19:55teamwork...
0:19:57 > 0:19:58and finesse.
0:20:01 > 0:20:05They now have one last chance to stay in the competition
0:20:05 > 0:20:08because one of them will be going home.
0:20:10 > 0:20:14Next, it's their own food. How far have they come in the competition?
0:20:14 > 0:20:16How much have they learned?
0:20:16 > 0:20:19How much have they developed? We're about to find out.
0:20:20 > 0:20:24Today's the big day. Two courses of your own design.
0:20:24 > 0:20:27Let's just hope nothing goes wrong. Fingers crossed.
0:20:28 > 0:20:30This is a tough thing to pull off.
0:20:30 > 0:20:34John and Gregg are tough judges of food. It's not easy.
0:20:35 > 0:20:39If I don't get through today, I'll be hugely disappointed.
0:20:39 > 0:20:41I think my dish has got to be pretty well perfect.
0:20:44 > 0:20:48It's the dish which will define whether or not we go through
0:20:48 > 0:20:50or whether we're sent home.
0:20:50 > 0:20:53So lots of nerves but also extremely excited.
0:21:08 > 0:21:10One hour. Your two courses.
0:21:10 > 0:21:15You're cooking for your MasterChef lives. Let's cook.
0:21:27 > 0:21:29It's like a bloke's barbecue. Look at that.
0:21:32 > 0:21:37What I'm doing today is everything which I love.
0:21:37 > 0:21:39I'd sooner go home doing what I love
0:21:39 > 0:21:42rather than trying to be something I'm not.
0:21:42 > 0:21:46I think John and Gregg would see through it in a millisecond.
0:21:51 > 0:21:54What are the two dishes you're cooking for us?
0:21:54 > 0:21:58Pigeon breast with apple and black pudding as a starter.
0:21:58 > 0:22:02Then I'm going to do you a Gloucester Old Spot sausage
0:22:02 > 0:22:06with bubble and squeak with a port sauce.
0:22:06 > 0:22:09Trying to incorporate all the things which I love,
0:22:09 > 0:22:12particularly where I'm from and I enjoy eating.
0:22:12 > 0:22:15Trying to put my stamp on it. Hopefully you'll enjoy it.
0:22:15 > 0:22:19How much harder is this than leading England onto the field?
0:22:19 > 0:22:22This is a lot harder than any game of rugby, believe me.
0:22:22 > 0:22:24THEY CHUCKLE
0:22:24 > 0:22:26Why is it so important to do well today?
0:22:26 > 0:22:32I love food, I love cooking. I want to learn. I want to get better
0:22:32 > 0:22:35and show people that I have other talents.
0:22:35 > 0:22:38And if you do go home today? Will you clump me or John?
0:22:38 > 0:22:40No, not at all. I've enjoyed your company actually.
0:22:40 > 0:22:45- You're not as bad as what you come across on television.- Thanks a lot!
0:22:51 > 0:22:55Phil, the food he loves, the food he grew up with.
0:22:55 > 0:22:58John, it's big, it's solid.
0:22:58 > 0:23:01I just hope it's got a bit of style to it as well.
0:23:05 > 0:23:09I think the idea that you come on MasterChef
0:23:09 > 0:23:14and deliver something out of your back pocket that you didn't think you could deliver...
0:23:14 > 0:23:17I just want to make sure I haven't bitten off more than I can chew
0:23:17 > 0:23:21in that I haven't tried to be more ambitious than I can be in the time.
0:23:24 > 0:23:25What are you cooking?
0:23:25 > 0:23:30Pan-fried fillet of trout on a cucumber and dill and lemon bed.
0:23:30 > 0:23:32And lamb fillet
0:23:32 > 0:23:36on a bed of puy lentils with special champ and redcurrant juice.
0:23:36 > 0:23:41You've only just mastered the art of a decent-looking plate, is that fair?
0:23:41 > 0:23:43No, I haven't mastered it yet,
0:23:43 > 0:23:47because what you or John said earlier was I'd made the plate clean
0:23:47 > 0:23:51but I presented it like tapas. Food has got to be together on the plate.
0:23:51 > 0:23:56In that busy journalist brain of yours, is there room for a cook's brain as well?
0:23:56 > 0:24:00I hope so. I hope so. My head's pulsing.
0:24:00 > 0:24:02I hope it's not mashed.
0:24:07 > 0:24:11These lentils and mashed potato are a step and a stodge too far.
0:24:14 > 0:24:18I think I'm cooking black pepper and it's meant to be puy lentils.
0:24:18 > 0:24:22What have you done? You have! You're cooking black pepper pods.
0:24:22 > 0:24:26Look at that. Get them on now. You're going to have to push, aren't you?
0:24:29 > 0:24:3330 minutes gone, guys. That means you're halfway.
0:24:36 > 0:24:38Hopefully, if I get my head straight,
0:24:38 > 0:24:42I'm in with a pretty good chance of just producing some nice food.
0:24:42 > 0:24:44Someone's got to go.
0:24:44 > 0:24:47I hope it's not me because I'm just starting to enjoy it.
0:24:47 > 0:24:49Sounds silly but I am.
0:24:58 > 0:25:03Ricky, big day today. The pressure's truly on. How are you coping now?
0:25:03 > 0:25:06I'm OK. I feel as if I'm a little bit ahead of the game.
0:25:06 > 0:25:07What are you making?
0:25:07 > 0:25:10A ratatouille with a traditional moules marinieres
0:25:10 > 0:25:12and then I've got medallions of beef
0:25:12 > 0:25:14sitting on a crouton and a rosti
0:25:14 > 0:25:19- with a morel and shallot sauce. - We're doing moules marinieres
0:25:19 > 0:25:21- with ratatouille in it?- Yeah.
0:25:21 > 0:25:25- You've got two different sauces going on in the same bowl?- Yes.
0:25:25 > 0:25:27I think at this stage of the competition,
0:25:27 > 0:25:30you've got to put yourself out there
0:25:30 > 0:25:33and put your neck on the line to show what you can do.
0:25:33 > 0:25:35Hopefully I haven't over-complicated it. I'm trying
0:25:35 > 0:25:37and that's the main thing.
0:25:37 > 0:25:40- You try really hard, no doubt about that.- Thank you.
0:25:45 > 0:25:49Ricky is doing moules marinieres with two different sauces.
0:25:49 > 0:25:54I'm intrigued. I really am intrigued. I'm also a bit scared.
0:25:59 > 0:26:03I am nervous about today. I'm not sure if my choice of food is what they're looking for.
0:26:03 > 0:26:06I've chosen things that are historically interesting,
0:26:06 > 0:26:10because that's what I like but it's not necessarily what everybody else likes.
0:26:18 > 0:26:20Ruth, tell me what it is you're making.
0:26:20 > 0:26:25I got this recipe from the mid-18th century. Later in history, it's called a Bedfordshire clanger.
0:26:25 > 0:26:30It's a bit like a suet pudding but full of bacon
0:26:30 > 0:26:34and people would take them to the fields rather like Cornish pasties.
0:26:34 > 0:26:37My other course is not quite Mrs Cromwell's apple pie.
0:26:37 > 0:26:39This is one of my favourite recipes.
0:26:39 > 0:26:43It's basically apples that are simmered in quince
0:26:43 > 0:26:47- and then on top is a cheesy custard made with curd. - Do you know what I believe?
0:26:47 > 0:26:52There is a reason why some dishes have made it to the 21st century and some haven't.
0:26:52 > 0:26:56- The ones that haven't, no-one likes! - I don't agree with that.
0:26:56 > 0:26:58SHE LAUGHS
0:26:58 > 0:27:03Are we going to be excited by this food or frightened by it?
0:27:03 > 0:27:05Excited. You'll find it delicious.
0:27:12 > 0:27:15Ruth is drawing on her historical knowledge
0:27:15 > 0:27:18and cooking two British dishes drawn from history.
0:27:18 > 0:27:19But is it any good?
0:27:26 > 0:27:30Five minutes left. Five minutes to finish off.
0:28:00 > 0:28:04Time's up. Stop. Don't touch. Don't touch. Stop.
0:28:26 > 0:28:27Phil has made a starter
0:28:27 > 0:28:31of seared pigeon breast with black pudding and apple.
0:28:36 > 0:28:39I think your pigeon breast is cooked beautifully.
0:28:39 > 0:28:43The combination of apple, pigeon and black pudding
0:28:43 > 0:28:45is an absolutely fantastic one.
0:28:45 > 0:28:50But, for me, those wedges of apple need to be cooked really well so they become the sauce.
0:28:50 > 0:28:56- There's no glue holding the dish together.- Hm. OK.
0:29:00 > 0:29:02I really like the taste of that.
0:29:02 > 0:29:05I think it's a lovely flavour combination
0:29:05 > 0:29:07but, texture-wise, it goes a bit dry.
0:29:08 > 0:29:12Phil's main course is Gloucester Old Spot sausage
0:29:12 > 0:29:17served on bubble and squeak with a port sauce and crispy onion rings.
0:29:19 > 0:29:24Your food is Phil Vickery from start to end. It is big.
0:29:24 > 0:29:26It is honest.
0:29:26 > 0:29:28You could work out with that. You know that, Phil?
0:29:37 > 0:29:41The sauce is really nicely made. Your sausage is absolutely delicious.
0:29:41 > 0:29:44Your onion rings are lovely and crisp.
0:29:44 > 0:29:47I think it's all really cooked well.
0:29:47 > 0:29:49I think the dish is a bit big but I also look at you
0:29:49 > 0:29:54and know this is the sort of food that makes you happy. That's good.
0:29:59 > 0:30:03It's lovely. It's lovely! It's peppery, porky sausage.
0:30:03 > 0:30:06We've got bubble and squeak, really sweet sauce.
0:30:06 > 0:30:09It does what it says on the tin. It's lovely.
0:30:09 > 0:30:13I've done what I set out to do at the beginning.
0:30:13 > 0:30:17I said it's going to be me on two plates. It's my food. I love it.
0:30:17 > 0:30:21If it's good enough for you guys, we'll have to wait and see.
0:30:23 > 0:30:27Kirsty has made a starter of trout pan-fried in brown butter,
0:30:27 > 0:30:33served with cucumber and dill and horseradish cream.
0:30:40 > 0:30:44You are becoming in my mind a really game and adventurous cook.
0:30:44 > 0:30:47The heat inside that horseradish sauce
0:30:47 > 0:30:51with the coolness coming from that sweet cucumber with the dill
0:30:51 > 0:30:57and at the end of it the chalkiness of that lovely, beautifully-cooked piece of trout, I think is wonderful.
0:30:57 > 0:30:59Really wonderful.
0:31:04 > 0:31:08I think the horseradish with that fish is very nice indeed.
0:31:08 > 0:31:11You've always done flavour. You're starting to do elegance as well.
0:31:11 > 0:31:13- LAUGHS:- At last!
0:31:15 > 0:31:20For her main course, Kirsty has made fillet of lamb with champ,
0:31:20 > 0:31:24lentils and a redcurrant sauce.
0:31:29 > 0:31:31Mashed potato with leeks, absolutely delicious.
0:31:31 > 0:31:35Your lamb is cooked beautifully, really well-seasoned.
0:31:35 > 0:31:39Your sauce is too sweet for me. As a whole dish,
0:31:39 > 0:31:41I don't like it.
0:31:41 > 0:31:44It's just way too sweet for me. Way too sweet.
0:31:50 > 0:31:55Lamb is cooked nicely. Mashed potato with the leek is a beautiful thing.
0:31:55 > 0:31:59I can't quite get lentils and mashed potato together.
0:31:59 > 0:32:02They do the same job.
0:32:02 > 0:32:03I agree. It's too much.
0:32:04 > 0:32:07I understand. I'm really annoyed.
0:32:10 > 0:32:15Ricky has made a starter of moules marinieres and ratatouille.
0:32:16 > 0:32:18A dish I've never seen before.
0:32:26 > 0:32:30I loved that sweet, savoury, almost smoky ratatouille.
0:32:30 > 0:32:35I really, really love the muscles in that creamy, lemon sauce.
0:32:35 > 0:32:38But the creaminess of the sauce is starting to clash
0:32:38 > 0:32:41with the richness of the ratatouille.
0:32:41 > 0:32:43A lot of work in there, Ricky. Lot of work.
0:32:50 > 0:32:54I like your mussels in your creamy sauce. You've got the chives there.
0:32:54 > 0:32:56I even like your ratatouille.
0:32:56 > 0:32:58You've made both of them really well
0:32:58 > 0:33:00but I don't think they go together.
0:33:03 > 0:33:08Ricky's main course is medallions of beef served with a crouton,
0:33:08 > 0:33:14a potato rosti, wilted greens and a morel mushroom and shallot sauce.
0:33:22 > 0:33:27Yeah. Oh, yeah. Peppered steak, nicely seasoned.
0:33:27 > 0:33:30Cooked, still tender. Creamy morel sauce. Wonderful.
0:33:30 > 0:33:33Not shallots as well in the morel sauce.
0:33:33 > 0:33:36I think a cream morel sauce should be the morels.
0:33:36 > 0:33:41Another example of me putting hundreds and thousands, as well as the cherry on the cake.
0:33:41 > 0:33:42Huge amount of work in this,
0:33:42 > 0:33:45making rosti, and that is showing a lot of skill.
0:33:51 > 0:33:54Everything on your main course is cooked really well,
0:33:54 > 0:33:56but it is slightly confused.
0:33:56 > 0:34:00- It's just going a little bit over the top.- Yeah.
0:34:00 > 0:34:03A rosti cut in a heart, a heart-shaped crouton.
0:34:03 > 0:34:07I do think you've got the essence of a really good cook but you should pare it down.
0:34:07 > 0:34:09- Mm.- Take away four or five things
0:34:09 > 0:34:13- and do the things that really matter very, very well.- Yeah.
0:34:13 > 0:34:17I think when I start off with an idea I might say,
0:34:17 > 0:34:19"Right, I'm going to do a steak sandwich."
0:34:19 > 0:34:22And I end up with a Scooby Snack with everything in it.
0:34:22 > 0:34:25Maybe I'll take on board what you're saying, gentlemen,
0:34:25 > 0:34:28and literally concentrate on the things that matter.
0:34:31 > 0:34:35Ruth has made her version of Bedfordshire clangers.
0:34:35 > 0:34:37Bacon-suet parcels,
0:34:37 > 0:34:39served on a bed of cabbage,
0:34:39 > 0:34:42drizzled with an orange and star anise sauce.
0:34:51 > 0:34:56It's slightly stodgy but not heavy. Get the iron of the cabbage.
0:34:56 > 0:35:03But the two big flavours are like Pernod and limey vinegary.
0:35:03 > 0:35:07I can't help but think would it be better off tasting of pork and cabbage?
0:35:10 > 0:35:12Yes and no!
0:35:12 > 0:35:14It's a very unusual combination.
0:35:14 > 0:35:16Right, OK.
0:35:16 > 0:35:18Interesting.
0:35:25 > 0:35:28I don't mind it. I find it really intriguing.
0:35:28 > 0:35:31I do. I find it really intriguing
0:35:31 > 0:35:34that you can walk in here
0:35:34 > 0:35:39and cook something like that which I have never, ever, ever seen before in my life.
0:35:39 > 0:35:42and actually fuse flavours together which work.
0:35:42 > 0:35:45I really like it.
0:35:45 > 0:35:48Phew! I'm really pleased about that.
0:35:48 > 0:35:52Ruth's dessert is Not Quite Mrs Cromwell's Apple Pie -
0:35:52 > 0:35:57a 17th-century recipe of apples simmered in quince
0:35:57 > 0:36:00topped with cheesy curd custard.
0:36:06 > 0:36:11Soft apple and a creamy, almost cheesy topping.
0:36:11 > 0:36:14It's a bit like stewed apple meets cheesecake,
0:36:14 > 0:36:17and it's very, very nice indeed!
0:36:17 > 0:36:18Good!
0:36:18 > 0:36:20Good, good. Brilliant.
0:36:24 > 0:36:29Mr Wallace will tell you that I'm not a big sweet tooth.
0:36:31 > 0:36:33That is gorgeous.
0:36:33 > 0:36:37It is like a baked apple custard
0:36:37 > 0:36:41flavoured with spiced quince.
0:36:41 > 0:36:43I've never had it before,
0:36:43 > 0:36:46but I truly, absolutely, wholeheartedly love it.
0:36:49 > 0:36:52- Have you got loads of historical dishes?- Yeah.
0:36:52 > 0:36:57These are some of the nicer ones. There's loads out there.
0:36:57 > 0:36:58Worse than the clanger?!
0:36:58 > 0:37:00It gets worse and better.
0:37:04 > 0:37:05Well done.
0:37:05 > 0:37:10John and I have now got a very, very difficult judging decision. Thank you.
0:37:10 > 0:37:11Off you go.
0:37:23 > 0:37:26Two really tough challenges
0:37:26 > 0:37:28and they're really fighting for this.
0:37:28 > 0:37:30They're all working really, really hard.
0:37:30 > 0:37:33This decision of who's going to stay and who's going to go
0:37:33 > 0:37:36is going to be extremely difficult to make.
0:37:36 > 0:37:40Phil's first course - the pigeon was lovely and pink - livery.
0:37:40 > 0:37:42The black pudding was beautiful.
0:37:42 > 0:37:47A great combination idea. With a cider sauce it would have been really delicious.
0:37:47 > 0:37:49That was one weighty main course,
0:37:49 > 0:37:51but it was delicious.
0:37:51 > 0:37:54It was big, hearty pub grub.
0:37:54 > 0:37:56That sort of food sells, and he cooked it very well.
0:37:56 > 0:37:58I liked that.
0:37:58 > 0:38:02I'd be disappointed if I went home today. It's a bug.
0:38:02 > 0:38:06It gets hold of you and you just want to do well.
0:38:06 > 0:38:10Am I good enough to get through? It's a matter of opinion.
0:38:10 > 0:38:12Hopefully they'll have seen something they like.
0:38:12 > 0:38:16Phil is really honest, really brave, he is really brash with his food.
0:38:16 > 0:38:20He's developed his own style. He knows his style, doesn't he?
0:38:20 > 0:38:23Kirsty is growing as the competition develops,
0:38:23 > 0:38:25and I liked the trout with the horseradish.
0:38:25 > 0:38:29I thought that was really, really very nice indeed.
0:38:29 > 0:38:31The lamb dish.
0:38:31 > 0:38:34Every single bit cooked really well.
0:38:34 > 0:38:36But, put all those things together,
0:38:36 > 0:38:39and I'm sorry I did not like that main course at all.
0:38:39 > 0:38:42I think I did myself justice in terms of flavours.
0:38:42 > 0:38:45But combination was not the best in the main course.
0:38:45 > 0:38:46I think that was a real mistake.
0:38:48 > 0:38:54Ricky did a really nice mussel dish, I think. It was creamy.
0:38:54 > 0:38:56And he also made a ratatouille very well.
0:38:56 > 0:38:58But he put the two together.
0:38:58 > 0:39:00Why two sauces with a mussel?
0:39:00 > 0:39:04I don't get it. And then I go to the main course.
0:39:04 > 0:39:07Why have two separate bits of starch with two bits of beef?
0:39:07 > 0:39:11It's just a bit confused. It's all a bit confused.
0:39:11 > 0:39:17I think what I'm trying to do is put too many things on a plate.
0:39:17 > 0:39:20It's like pulling wheelies in front of the girls - showing off.
0:39:20 > 0:39:22That's maybe a fault of mine.
0:39:22 > 0:39:24If I'm fortunate enough to get through,
0:39:24 > 0:39:26then maybe I need to address that.
0:39:26 > 0:39:30How many times have we told him to pair it back?
0:39:30 > 0:39:31How many times?
0:39:31 > 0:39:35But, everything he cooks is seasoned well, cooked well.
0:39:35 > 0:39:37The skill show is extraordinary.
0:39:37 > 0:39:39Watch him chop an onion. That's a chef!
0:39:39 > 0:39:42But Ricky would then put some sparklers on the onion,
0:39:42 > 0:39:45and some tinsel.
0:39:45 > 0:39:47I'm loving Ruth!
0:39:47 > 0:39:51I've never had anybody come on here and cook historically, John.
0:39:51 > 0:39:54That is brilliant, absolutely brilliant.
0:39:54 > 0:39:58You and I both loved that Not Mrs Cromwell's Apple Pie.
0:39:58 > 0:40:00A beautiful thing.
0:40:00 > 0:40:03It was stunning. I absolutely loved it.
0:40:03 > 0:40:05But, her clangers.
0:40:05 > 0:40:08I understand pork dumplings with the cabbage,
0:40:08 > 0:40:11but she drowned that thing in aniseed flavour.
0:40:11 > 0:40:13That star anise drowned it.
0:40:13 > 0:40:17But as I ate more and more of it, I could understand it.
0:40:17 > 0:40:19It's really intriguing, exciting food.
0:40:21 > 0:40:24I'd love to get through and cook some more. It would be fun.
0:40:24 > 0:40:26It would be really fun.
0:40:26 > 0:40:29There's so much out there to cook and try out on people.
0:40:32 > 0:40:34I don't know how many historical dishes
0:40:34 > 0:40:38are going to sit quite happily on a 21st-century table.
0:40:38 > 0:40:41But I'm intrigued to find out, aren't you?
0:40:47 > 0:40:51I think this is, you know, a tough decision.
0:40:51 > 0:40:53If I've got to choose one...
0:40:55 > 0:40:57Oh!
0:41:13 > 0:41:15You are a strong group.
0:41:17 > 0:41:21And it's a shame, a real shame, to say goodbye to one of you.
0:41:21 > 0:41:23But that's what we have to do.
0:41:31 > 0:41:33The person leaving us is...
0:41:48 > 0:41:49..Ricky.
0:41:49 > 0:41:51- Sorry, Ricky.- That's OK. Thank you.
0:41:51 > 0:41:53- Thank you. - Good luck to everyone else.
0:41:53 > 0:41:55- Thank you.- Take care. See you soon.
0:41:55 > 0:41:57- Take care.- Thanks, Ricky.
0:42:04 > 0:42:08Disappointed, but I'm a realist - you take things as far as you can,
0:42:08 > 0:42:11and there's no point in crying over spilt milk.
0:42:11 > 0:42:14I'm glad in a way that the pressure is off me
0:42:14 > 0:42:19but I'm not glad to be leaving my mates behind and the experience.
0:42:22 > 0:42:24Well done!
0:42:25 > 0:42:27Oh dear!
0:42:29 > 0:42:33Oooh! I'm through. Quite incredible, really.
0:42:33 > 0:42:35It's nice to have another chance
0:42:35 > 0:42:38to try a few more things, have another go.
0:42:40 > 0:42:41It's exciting.
0:42:46 > 0:42:47Great to be here.
0:42:47 > 0:42:50Here to fight another day.
0:42:50 > 0:42:53I just feel relieved.
0:42:53 > 0:42:55I'm going to go home with a big smile on my face.
0:42:59 > 0:43:02I'm absolutely thrilled to be through.
0:43:02 > 0:43:04But immediately you're through, you think,
0:43:04 > 0:43:07"Now I've really got to raise my game...again!"
0:43:07 > 0:43:09Well done, the girls.
0:43:17 > 0:43:22Tomorrow, the battle continues
0:43:22 > 0:43:27as these three celebrities fight to stay in the competition.
0:43:27 > 0:43:30- Chef.- Three more lamb kebabs. - Big pressure.
0:43:30 > 0:43:33Lots of orders coming in, lots of things going on.
0:43:33 > 0:43:36- How many birianis are on order? - One, three and one.
0:43:36 > 0:43:39- And the previous ones - you should have eight.- Yes, two and four.
0:43:39 > 0:43:41And I just added three more now.
0:43:51 > 0:43:54Subtitles by Red Bee Media Ltd