0:00:03 > 0:00:09'16 celebrities are battling it out to win the coveted MasterChef crown.'
0:00:11 > 0:00:13I think the pressure today is going to be huge.
0:00:15 > 0:00:19These celebrities have already reached the top of their profession.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:23 > 0:00:26I would like to do a really nice job today.
0:00:28 > 0:00:32If it ended for me today, I'd be very, very disappointed.
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:47 > 0:00:54'Throughout this week, these three celebrities have been through the toughest culinary challenges
0:00:54 > 0:00:57'of their lives.
0:00:58 > 0:01:03'But after today, only the best can become semi-finalists.'
0:01:03 > 0:01:08I'm well aware that there is a heck of a lot more of a journey
0:01:08 > 0:01:10that I could do,
0:01:10 > 0:01:15and if I go today then I'm going to miss that journey and that's a real shame.
0:01:17 > 0:01:20I've been thinking about cooking when I've been awake
0:01:20 > 0:01:23and I've been thinking about cooking when I'm asleep.
0:01:23 > 0:01:26So to say it is a prominent thing in my life now
0:01:26 > 0:01:28would be a complete understatement.
0:01:31 > 0:01:34I am not going home.
0:01:35 > 0:01:38It's not happening.
0:01:39 > 0:01:42You'll have to chuck me out. You'll have to call the police,
0:01:42 > 0:01:46fire brigade. I don't want to go. Of course I don't want to go.
0:01:46 > 0:01:52'Today there's just one challenge. The perfect three-course meal.'
0:01:52 > 0:01:55Big day on MasterChef today. Three contestants
0:01:55 > 0:01:58I consider to have real potential. Now we'll see.
0:01:58 > 0:02:02Today I want them to show us what they've learnt throughout this competition
0:02:02 > 0:02:05and how far they can truly go.
0:02:05 > 0:02:07They do that, they stay.
0:02:07 > 0:02:09If they don't do it, they go home.
0:02:20 > 0:02:25Big day today. We want three very good courses of your own food.
0:02:25 > 0:02:29Nowhere to hide. Deliver and deliver well, you go through.
0:02:31 > 0:02:35You are cooking not just for Gregg and I, but you are also cooking for
0:02:35 > 0:02:38three ladies from the WI.
0:02:38 > 0:02:41These ladies know exactly what good food is all about.
0:02:42 > 0:02:47And at the end of this, Gregg and I will make a decision of who stays and who goes.
0:02:50 > 0:02:55One hour 45 minutes, your three courses, good luck.
0:03:09 > 0:03:13'Today's three diners are expecting the best.
0:03:18 > 0:03:23'Amy Willcock is one of the WI's national cookery judges,
0:03:23 > 0:03:27'popularly known as the queen of aga cooking.
0:03:29 > 0:03:33'Margaret Williams is a WI cookery tutor
0:03:33 > 0:03:36'and contributes cookery features to Home And Country Magazine.
0:03:39 > 0:03:43'And Jill Brand is one of the WI's top authors,
0:03:43 > 0:03:47'specialising in the baking of breads, cakes and biscuits.'
0:03:49 > 0:03:52Today I'm looking for some really exciting food.
0:03:52 > 0:03:56I'm really looking for explosions of tastes.
0:04:06 > 0:04:12'At the beginning of the week, ex-rugby captain Phil struggled with his confidence.'
0:04:13 > 0:04:17Do you know, I've never felt so nervous for a long, long time, gents.
0:04:18 > 0:04:21'But as his confidence grew,
0:04:21 > 0:04:24'he impressed with some robust, flavoursome dishes.'
0:04:24 > 0:04:30Really love the root veg with the red wine sauce. Really good.
0:04:31 > 0:04:35I think your pigeon breast is cooked beautifully.
0:04:35 > 0:04:39I really like the taste of that. I think it's a lovely flavour combination.
0:04:39 > 0:04:43But at times, it can be a little bit too big.
0:04:43 > 0:04:45You could work out with that, Phil.
0:04:51 > 0:04:55It's D-Day today.
0:04:55 > 0:04:58We're cooking to stay in this competition.
0:04:59 > 0:05:02You know, we can't afford to get this wrong today.
0:05:03 > 0:05:06Anything can go wrong in the MasterChef kitchen.
0:05:14 > 0:05:19- What are your three dishes today? - I'm doing a mackerel tartare,
0:05:19 > 0:05:24fillet of Hertfordshire beef for my main, fondant potato and onion,
0:05:24 > 0:05:29and then I'm going to finish off with a little lemon drizzle cake with some Chantilly thyme cream.
0:05:29 > 0:05:35- We haven't seen any baking from you so far, Phil. A lemon drizzle cake? Really?- Yep.
0:05:35 > 0:05:40I've never done it before, so hopefully first time today and it'll be brilliant.
0:05:40 > 0:05:44- You've never made the lemon drizzle cake before?- No.- Fantastic.
0:05:44 > 0:05:48I'm not going to get through to the semi-finals being safe,
0:05:48 > 0:05:51playing it easy. I'm putting all my cards on the table today.
0:05:51 > 0:05:54There's a sense of purpose about this bench today.
0:05:54 > 0:05:58I'm looking forward to it and determined to enjoy myself 100 percent.
0:06:05 > 0:06:10The starter and main, yeah, that says Phil Vickery to me. I've never seen him bake before.
0:06:10 > 0:06:15Apparently he's never done this recipe before and he's going to serve a cake to the WI.
0:06:15 > 0:06:20If there's one group of people I don't want to be serving lemon drizzle cake to, it's the WI.
0:06:20 > 0:06:23Phil has got his work cut out.
0:06:36 > 0:06:38Kirsty Wark is a respected journalist.
0:06:38 > 0:06:41I've had wonderful food from her.
0:06:42 > 0:06:46You are becoming, in my mind, a really game, adventurous cook.
0:06:46 > 0:06:51That lovely, beautifully-cooked piece of trout I think is wonderful.
0:06:51 > 0:06:53- Thank you.- Really wonderful.
0:06:53 > 0:07:01The layers of flavour that come lapping onto my palate, that is cooking of the highest quality.
0:07:02 > 0:07:05Kirsty is a great cook, there's no doubt about that.
0:07:05 > 0:07:10She does, however, have a tendency to put too much on a plate.
0:07:10 > 0:07:17I can't quite get lentils and mashed potato together. They do the same job.
0:07:17 > 0:07:22- I agree. It's too much. - And she continues to make elementary mistakes.
0:07:22 > 0:07:26That puddle is doing more damage than you can possibly imagine.
0:07:26 > 0:07:29It's just making everything slimy in your mouth.
0:07:30 > 0:07:32There's a lot of oil down there.
0:07:32 > 0:07:36And I find the crab meat just mashed up completely.
0:07:41 > 0:07:46I'm pushing myself quite hard today. My legs are a little shaky today.
0:07:47 > 0:07:52Hopefully I'll cope OK, as long as I haven't bitten off more than I can chew.
0:08:02 > 0:08:05- Kirsty.- Yep. - How is today? Is it tough?
0:08:05 > 0:08:08It's exciting, it's tough, I'm better now I've started.
0:08:08 > 0:08:11I was very nervous. My legs were going.
0:08:11 > 0:08:14What are you cooking to secure your place in the competition?
0:08:14 > 0:08:18Wild mushroom soup with fresh chicken stock, which is my mother's recipe
0:08:18 > 0:08:22which we've cooked for many years. And wholemeal bread to go with it.
0:08:22 > 0:08:26And then I'm cooking a gentle spice pork dish.
0:08:26 > 0:08:31- And then for pudding I'm making ice cream with rhubarb crumble. - You don't have time to do all this.
0:08:31 > 0:08:36- If I work it well and I work it properly, I will.- Hm.
0:08:36 > 0:08:41- You're actually making chicken stock from scratch...- Yes. - ..in an hour?- Yes.
0:08:41 > 0:08:44I actually think I can make chicken stock in an hour.
0:08:44 > 0:08:46Look, I'll tell you what, it sounds fantastic.
0:08:46 > 0:08:51The question for us, of course, is are you going to pull it off?
0:08:51 > 0:08:55That is a question for me. I worried about it all night. I'm determined to give it a go.
0:08:56 > 0:09:01- I think you have fallen in love completely with this competition. - I have.
0:09:01 > 0:09:06- It's terrible.- You have, haven't you?- Yes! How did that happen?
0:09:11 > 0:09:16I'm a little bit concerned about the amount of work that Kirsty's got on that bench.
0:09:17 > 0:09:21If Kirsty does this, I will be hugely impressed.
0:09:29 > 0:09:34Ruth is a historian and she draws on the history of food
0:09:34 > 0:09:38to be able to give her inspiration. Her food is really, really exciting.
0:09:40 > 0:09:46I find it really intriguing that you can cook something like that, which I have never seen before in my life.
0:09:46 > 0:09:50- I really like it.- Phew!
0:09:50 > 0:09:56It's a bit like stewed apple meets cheesecake and it's very, very nice indeed.
0:09:56 > 0:10:02Never had it before but I truly, absolutely, wholeheartedly love it.
0:10:04 > 0:10:06She also loves great big flavours.
0:10:06 > 0:10:10But those big flavours often clash.
0:10:10 > 0:10:16This accompaniment is sweet, it's going pickley and there's almonds in there. It's not at all pleasant.
0:10:16 > 0:10:19Once you start to take a piece of meat
0:10:19 > 0:10:24and you put it with a piece of fruit, you are in dangerous territory. The plum sauce scares me.
0:10:24 > 0:10:29'And under pressure, Ruth can get flustered.'
0:10:29 > 0:10:32- Cream your butter and sugar first. - RUTH GASPS
0:10:33 > 0:10:36You've got serious MasterChef ambitions
0:10:36 > 0:10:40- and yet we're failing to boil an egg.- I'm really cross with myself for that.
0:10:43 > 0:10:46These are three favourite dishes of mine. I really like them.
0:10:46 > 0:10:49They do all have historical precedent. I can't help myself.
0:10:50 > 0:10:56At this stage, I'm feeling reasonably confident that I can cook those dishes quite well.
0:10:58 > 0:11:00What they'll think of them is another matter.
0:11:06 > 0:11:11When you last tasted a dish I made, you were both a bit worried that my tastes were a bit extreme,
0:11:11 > 0:11:15so I've tried to choose things that are a little bit more mainstream.
0:11:15 > 0:11:20I'm making liver toasts from the 16th century.
0:11:20 > 0:11:24The main meal is an escalope, but the old word is allo,
0:11:24 > 0:11:29so they're sort of a beef allo stuffed with currants and capers and egg.
0:11:29 > 0:11:31There's quite a lot of flavour in there.
0:11:31 > 0:11:34But I think that they'll temper nicely.
0:11:34 > 0:11:38I think you'll find them a little bit more...subtle.
0:11:39 > 0:11:42And then a figgy pudding for afters and I do love this figgy pudding.
0:11:42 > 0:11:48- What's at stake here for you today, Ruth?- Oh, loads. I feel I haven't done myself justice so far.
0:11:48 > 0:11:54I've made so many mistakes at different points, silly things, just stupid things to make mistakes on.
0:11:54 > 0:11:57So I feel that this is a moment to shine a bit better.
0:11:57 > 0:12:00- Today is about nailing it, yeah? - Today is about nailing it.
0:12:05 > 0:12:11It's food which is extremely interesting and people will either love it or they will not like it.
0:12:11 > 0:12:16I think she handles flavourings and spices with big, heavy boots on.
0:12:16 > 0:12:19Today let's see if she's got a lighter touch.
0:12:26 > 0:12:29'First to face the critics is Phil.'
0:12:31 > 0:12:34Seven minutes. Seven minutes and the first courses go out.
0:12:34 > 0:12:38- Phil, up to pace?- No.- Behind?- Yep.
0:12:44 > 0:12:47Mackerel tartare. Ooh, that sounds interesting.
0:12:47 > 0:12:52Let's hope he gets a balance with the oils and puts sharpness in there, perhaps the dressing.
0:12:55 > 0:13:01I'm interested to see how this rugby player treats his mackerel tartare.
0:13:11 > 0:13:14Phil, this is really good-looking food, mate.
0:13:25 > 0:13:29Well done. Brilliant. That looks brilliant. Give them a smile. Brilliant.
0:13:31 > 0:13:32Well done.
0:13:45 > 0:13:49- There you go.- Thank you.
0:13:50 > 0:13:53Hope you enjoy it and I look forward to seeing you a bit later. Thank you.
0:13:57 > 0:14:02'Phil's starter is mackerel tartare topped with pea shoots and avocado
0:14:02 > 0:14:05'and served with harissa oil and melba toasts.'
0:14:07 > 0:14:10Well, I'm really surprised by the look of this.
0:14:10 > 0:14:16Maybe just rugby player, massive bloke, I wasn't expecting something as good as this.
0:14:22 > 0:14:28I think it's just lovely. It's really fresh flavours, almost like sitting at the seaside.
0:14:28 > 0:14:31I can't find anything I don't like about this dish.
0:14:31 > 0:14:33I just want to eat the whole plate full.
0:14:33 > 0:14:38Excellent starter for us WI ladies.
0:14:45 > 0:14:51It's really light, it's really refreshing, it's got a little bite of onion, a little heat of chilli.
0:14:51 > 0:14:53- I like it.- Very good.
0:14:55 > 0:15:00- Good. You should be pleased. You've got 15 for the mains. You all right?- Yep.- Good.
0:15:08 > 0:15:13Well, it's very clear that Phil likes protein. Fondant potato,
0:15:13 > 0:15:16roasted onion, sounds pretty classic, sounds good to me.
0:15:16 > 0:15:20The biggest mistake Phil could make is overcooking his beef.
0:15:20 > 0:15:25Literally, for me, I want it to be just plopped in the pan, nice and rare.
0:15:31 > 0:15:35Come on, you have to move. You've got a minute and a half. Don't burn yourself.
0:15:38 > 0:15:40Right.
0:15:52 > 0:15:53Whoa.
0:15:59 > 0:16:01Good.
0:16:01 > 0:16:05- Done?- Happy? Looks fantastic.
0:16:06 > 0:16:09- Go on.- Well done.
0:16:09 > 0:16:11I don't know who's more tense, me or him.
0:16:24 > 0:16:26Hi, ladies.
0:16:26 > 0:16:28Thank you.
0:16:30 > 0:16:34- That's just beautiful. - There's a little bit of protein on this, isn't there?
0:16:34 > 0:16:37- Don't feel that you have to finish the plate. - THEY LAUGH
0:16:37 > 0:16:41- You'll finish it.- I'm rather a large fella, so I do enjoy my meat.
0:16:43 > 0:16:49'Phil's main course is Hertfordshire fillet of beef served with spinach leaves,
0:16:49 > 0:16:52'fondant potato and onion
0:16:52 > 0:16:56'with a bay leaf and thyme reduction and horseradish cream.'
0:17:01 > 0:17:05- Oh, wow.- Hunk of beef, hunk of man.
0:17:12 > 0:17:15Mm! Mm!
0:17:15 > 0:17:18This meat is delicious. Delicious.
0:17:18 > 0:17:22The potato, fluffy inside, beautifully cooked.
0:17:22 > 0:17:27And the lovely subtle flavour of the jus with the meat is delicious!
0:17:27 > 0:17:32I love this. It's a superb main course.
0:17:32 > 0:17:34Scrummy.
0:17:36 > 0:17:38Whoa! Lovely.
0:17:42 > 0:17:45I love the flavours, I love the way he's cooked his food.
0:17:45 > 0:17:49- I'm really, really impressed. - This is a job very well done.
0:17:53 > 0:17:56Five minutes for your next course, please.
0:18:03 > 0:18:08Yummy lemon drizzle cake with thyme Chantilly cream. Sounds really good to me.
0:18:08 > 0:18:12Let's hope he doesn't over-flavour the cream, because to me,
0:18:12 > 0:18:14thyme should be a very delicate flavour.
0:18:15 > 0:18:19What I'm looking for is that the lemon drizzle,
0:18:19 > 0:18:22the flavour has gone right the way through the whole cake.
0:18:33 > 0:18:37- Right, done?- Yeah.
0:18:49 > 0:18:51Here is your cake.
0:18:56 > 0:18:58It looks really nice.
0:18:58 > 0:19:02'For dessert, Phil has made lemon drizzle cake
0:19:02 > 0:19:06'served with thyme-infused Chantilly cream and berries.'
0:19:07 > 0:19:13It's very light and it does look pretty. I do want to eat this.
0:19:20 > 0:19:25The very top of the cake has got lots of lemon in it, but it doesn't work right through.
0:19:25 > 0:19:29- He needed to put a bit more syrup through it for me. - The cream is delicious.
0:19:29 > 0:19:32Just that hint of thyme through the Chantilly, it's lovely.
0:19:32 > 0:19:34I'm really enjoying this.
0:19:34 > 0:19:38Mm! Mm! Mm! Scrummy! Great!
0:19:42 > 0:19:45I love the flavours. I think it's a really good dish.
0:19:45 > 0:19:49- I like the presentation. - His sponge is glorious.
0:20:02 > 0:20:08I really enjoyed the experience and just serving up the last plate of the dessert,
0:20:08 > 0:20:12I just couldn't stop smiling because it's kind of, you know you've got to the end
0:20:12 > 0:20:16and you know you've produced the food on time. So I'm really pleased.
0:20:17 > 0:20:22I've put my heart and soul into today so I'm a happy man and let's hope John and Gregg
0:20:22 > 0:20:27are happy with it and I can stay in this competition, because that's what I want.
0:20:33 > 0:20:3615 your first course, please, Kirsty.
0:20:41 > 0:20:48So wild mushroom soup. I think that will be really good providing she gets her stock A1.
0:20:50 > 0:20:53Irish soda bread can be so heavy if it's wrong,
0:20:53 > 0:20:58- so let's hope she hasn't got a heavy hand.- Lightness of touch is what we're looking for.
0:21:02 > 0:21:08- You've got time to check your seasoning.- Yes, I have. - Time for those little extra touches.
0:21:11 > 0:21:13You happy? Checked your seasoning?
0:21:13 > 0:21:16- I put more salt in.- Good.
0:21:27 > 0:21:30Ooh, that smells good!
0:21:31 > 0:21:33Brilliant. Come on, come on, come on.
0:21:33 > 0:21:36- All right?- I'm off.
0:21:38 > 0:21:41- Good luck, mate.- Thank you.
0:21:51 > 0:21:53Thank you very much.
0:21:53 > 0:21:56- There we are.- Lovely. Thank you.
0:21:56 > 0:22:00'Kirsty's starter is wild mushroom soup
0:22:00 > 0:22:06'drizzled with truffle oil and served with homemade soda bread and salted butter.'
0:22:07 > 0:22:11I think this is very brown. Just a brown plate, really.
0:22:11 > 0:22:14I think the presentation could've been improved.
0:22:19 > 0:22:24I think the bread is beautiful. It's lovely. It's got a nice crust on it.
0:22:24 > 0:22:29It's really light. And with the butter on it, very delicious.
0:22:29 > 0:22:33This, for me, is very disappointing. Totally lacking in any seasoning
0:22:33 > 0:22:37and when I actually came to taste it, it's bland.
0:22:37 > 0:22:41I don't like the texture. It's a bit like frogspawn, I'm afraid.
0:22:48 > 0:22:51I really don't like that texture. It's all slimy.
0:22:52 > 0:22:55That bread is fantastic. Really like it.
0:22:59 > 0:23:01You've got to push. Five minutes now.
0:23:07 > 0:23:11Pork with spices, that sounds really delicious, actually.
0:23:11 > 0:23:15And the wild garlic leaves, I pick those in my friend's wood,
0:23:15 > 0:23:18so I really like using those now.
0:23:19 > 0:23:22The only thing that I'm a little concerned about is sesame,
0:23:22 > 0:23:28because sometimes, if you put too much sesame oil or too many sesame seeds it can really overpower a dish.
0:23:36 > 0:23:38Yes!
0:23:41 > 0:23:43Let's go. Let's give it to them.
0:23:45 > 0:23:47Well done!
0:23:48 > 0:23:50- Brilliant.- Well done.
0:24:06 > 0:24:11'Kirsty's main course is fillet of pork with a gently-spiced sauce,
0:24:11 > 0:24:16'brown rice with wild garlic leaves, and sesame-infused pak choi.'
0:24:25 > 0:24:28The best thing for me on this plate is the brown rice.
0:24:28 > 0:24:32I like the touch of wild garlic leaves through, seasoned nicely.
0:24:32 > 0:24:36The sesame is just so overpowering.
0:24:36 > 0:24:39She seemed to have an almost heavy hand with it.
0:24:39 > 0:24:45There are some really nice elements in it, and I do like her light touch with the spices with the pork.
0:24:53 > 0:24:56Lot of work there. Well seasoned. Interesting flavours.
0:24:56 > 0:25:00I love the idea of those spices running through it.
0:25:04 > 0:25:06OK.
0:25:06 > 0:25:10- You good?- I'm good.- Right. All set for your crumble and ice cream?
0:25:10 > 0:25:12All right?
0:25:18 > 0:25:23Rhubarb crumble with orange ice cream on rhubarb. Yum-yum!
0:25:23 > 0:25:29One of my favourite puddings. But, again, too heavy a hand with rubbing in,
0:25:29 > 0:25:34and it can go to a real thick, claggy mess, which we don't want.
0:25:49 > 0:25:51Nice little individual crumbles. Good touch.
0:25:59 > 0:26:03- Great. What else has got to go on there?- Nothing. - Brilliant. Looks lovely.
0:26:23 > 0:26:27'Kirsty's dessert is champagne rhubarb crumble
0:26:27 > 0:26:30'and Seville orange ice cream.'
0:26:38 > 0:26:44The ice cream just tastes of cream. There's no flavour coming through this cream at all.
0:26:44 > 0:26:47But ten out of ten for cooking this rhubarb beautifully.
0:26:47 > 0:26:52The rhubarb is pink champagne rhubarb and it's beautifully flavoured.
0:27:00 > 0:27:03When the cream with a bit of sweetness coats the rhubarb
0:27:03 > 0:27:07and the crumble, I find the whole thing a delight.
0:27:07 > 0:27:09It's like having a rhubarb cheesecake.
0:27:09 > 0:27:14- You are so clever. That's exactly what I can taste, a rhubarb cheesecake.- Mm.
0:27:33 > 0:27:36Overall I'm happy, but totally exhausted.
0:27:36 > 0:27:40Totally exhausted.
0:27:42 > 0:27:45If I haven't done enough, I'm not sure what else I could have done.
0:27:45 > 0:27:48I just think I probably, at this stage in the competition,
0:27:48 > 0:27:51I pushed myself as hard as I could go.
0:27:51 > 0:27:54So let's hope. I hope for the best.
0:27:59 > 0:28:02- 15 minutes for your first course. - Thank you.
0:28:02 > 0:28:06- Are you a little bit behind? - Er, yeah, I am slightly. - Will you make the time up?- Yes.
0:28:10 > 0:28:15Savoury toast. Well, they could have fish, could be cheese, could be like a Welsh rarebit.
0:28:15 > 0:28:20It will be interesting to see the choice that she actually puts on the savoury toast.
0:28:20 > 0:28:23Did they not do that as starters in the 18th century?
0:28:23 > 0:28:27I think it goes as far back as that in food history.
0:28:31 > 0:28:35You got two minutes, Ruth, and those starters have got to go.
0:28:35 > 0:28:39- We going to be out on time?- Might be a bit close, but I think we will.
0:28:53 > 0:28:57- Right, happy?- Yep.- Ready? Let's go! Let's go. Well done.
0:29:06 > 0:29:11- Hello.- Hello.- Hello. - Savoury toasts.- Thank you.
0:29:12 > 0:29:17'Ruth's starter is a 16th century recipe of savoury toasts,
0:29:17 > 0:29:21'lamb's liver sauteed in fennel and served on toast.'
0:29:21 > 0:29:28The smell is very good, but the presentation, no. It's not great.
0:29:39 > 0:29:42The lamb's liver is very dry.
0:29:42 > 0:29:46And the toast, it's just impossible.
0:29:46 > 0:29:49The fennel is just so overpowering, which is such a shame.
0:29:49 > 0:29:53This dish does nothing for me. No. Sorry. It's just...
0:30:04 > 0:30:07For my palate, it's lovely. I like the strength of the dish.
0:30:07 > 0:30:14It's whether the ladies in the WI actually like it or not, because it is big, bold and brash.
0:30:15 > 0:30:17Now you've got 15 minutes for your main.
0:30:22 > 0:30:29Alloes of beef. Do you think they're going to be thin slices of beef? I've never heard of alloes.
0:30:29 > 0:30:34Perhaps they maybe come rolled. Rather like we know beef olives today. That could be perhaps it.
0:30:39 > 0:30:42- Ruth, you've only got about five minutes.- Yeah. I'm a bit behind.
0:30:42 > 0:30:45- Your beef is just going on now.- Yes.
0:30:45 > 0:30:50- Honestly, how long will it take to cook that beef?- It's going to be a good ten minutes, it really is.
0:30:50 > 0:30:55So ten minutes before it's ready to be put on a plate. So we're going to be about 12 minutes late.
0:30:55 > 0:30:58- Yeah.- Get your beef on, mate.
0:31:10 > 0:31:15- I'll go in and tell them now, shall I?- OK, go and tell them. Go and tell them you're going to be late.
0:31:18 > 0:31:23Excuse me, ladies. I'm terribly sorry, I'm running about seven minutes late on the beef.
0:31:23 > 0:31:27I'd rather it was done properly, if you don't mind waiting, if that's all right.
0:31:36 > 0:31:41- How long are you going to be now, Ruth?- Three minutes, something along those lines.
0:31:41 > 0:31:45- Somewhere along the lines of three minutes.- Yeah.
0:32:00 > 0:32:05- You're six minutes over at the moment, Ruth.- Right-oh, thank you.
0:32:07 > 0:32:10Oh, come on, come on, come on. Nearly there.
0:32:11 > 0:32:13- You done?- Yeah.
0:32:27 > 0:32:30'Ruth's main is a 17th century recipe
0:32:30 > 0:32:34'of alloes of beef stuffed with egg, capers and currants,
0:32:34 > 0:32:39'and served with sauteed potatoes and broccoli spears.'
0:32:57 > 0:33:02I like the flavour of the outside of the potato. It's actually quite sweet.
0:33:02 > 0:33:05The meat, for me, is very tough.
0:33:05 > 0:33:10It just tastes like tough shoe leather.
0:33:10 > 0:33:14Taste the stuffing. It's all fighting against each other.
0:33:14 > 0:33:18It's just almost a confusion of flavours.
0:33:18 > 0:33:22I think there's a reason why this sort of food died out.
0:33:25 > 0:33:28Interesting-looking dish. Interesting.
0:33:32 > 0:33:37Crikey! I think, for the modern person,
0:33:37 > 0:33:42the meat is a bit chewy and the stuffing inside is a bit unusual.
0:33:42 > 0:33:46If they really did eat food like that 500 years ago,
0:33:46 > 0:33:49they'd probably welcome the black death.
0:33:53 > 0:33:56Right! Pud, Ruth!
0:33:58 > 0:34:00Those puddings, how long have they been in for?
0:34:00 > 0:34:04They've been in for one hour. So hopefully, they should be perfect.
0:34:04 > 0:34:10- Please don't say "hopefully" at this stage.- I can't help it. I've always got my fingers crossed.
0:34:11 > 0:34:15Figgy pudding, to me, comes back to the 1800s, 1900s,
0:34:15 > 0:34:18where they would have had these really heavy puddings,
0:34:18 > 0:34:22so I'm hoping that that's going to be a lovely light pudding.
0:34:33 > 0:34:37- Right, Ruth, what have we got to go? Can we go? - Yep. I'm just going to plate it up.
0:34:44 > 0:34:47I like that.
0:34:49 > 0:34:52Well done! You caught up a bit of time there, as well.
0:35:07 > 0:35:11'For her dessert, Ruth has used a 17th century recipe
0:35:11 > 0:35:15'to make figgy pudding with a fig sauce and cream.'
0:35:16 > 0:35:21- This presentation looks very nice. - It really does smell wonderful.
0:35:30 > 0:35:32It's very nice. Very light.
0:35:32 > 0:35:38The figgy pudding is really flavoursome. And that syrup, it's beautiful.
0:35:38 > 0:35:44Altogether, it's a really delicious pudding. This works really, really well.
0:35:49 > 0:35:51The flavours are wonderful.
0:35:51 > 0:35:56The fig is deep, not too sweet, there's booze in there, as well.
0:35:56 > 0:35:58I find that very, very nice indeed.
0:36:07 > 0:36:09I'm very pleased with the pudding.
0:36:12 > 0:36:14I never know whether I'm going to impress or not.
0:36:14 > 0:36:19I find it nigh impossible to second guess what other people's opinion of my food is.
0:36:19 > 0:36:22So I just have to wait and see.
0:36:33 > 0:36:37These three have pushed themselves very hard, but now, at the end of this week,
0:36:37 > 0:36:42after a tough, hard week, they knew they had to turn it on where it counted.
0:36:45 > 0:36:49Phil 'Raging Bull' Vickery. John, he scared me at one point.
0:36:49 > 0:36:51He was so focused, I was scared to go near him.
0:36:51 > 0:36:56He had a look on his face that I haven't seen since he ran out onto the turf at Twickenham.
0:36:56 > 0:37:02- And he had three very, very good courses.- The impressive thing for Phil was not just the actual cooking,
0:37:02 > 0:37:06which was done really well, but the presentation of the dishes.
0:37:06 > 0:37:10Mackerel tartare, wonderful, lovely, fresh, clean.
0:37:10 > 0:37:16Steak, really well cooked, soft, on top of spinach with garlic. Big, meaty, lovely.
0:37:16 > 0:37:21I still think cooking lemon drizzle cake for the WI was always going to be a challenge.
0:37:21 > 0:37:27I think he smashed it. No timing issues. Three very good plates of food. John, he smashed it.
0:37:28 > 0:37:33The feeling of adulation when it actually comes off,
0:37:33 > 0:37:36it makes it all worthwhile and I feel...
0:37:38 > 0:37:42..deep inside that I want to go that next level.
0:37:42 > 0:37:46Phil has done enough in my mind to stay, stay in the competition.
0:37:46 > 0:37:51- Phil goes through. Outstanding. - Well, that now leaves us with a conversation between Kirsty and Ruth.
0:37:53 > 0:37:56Kirsty got through an enormous amount of work. I didn't think she would.
0:37:56 > 0:38:01Kirsty's first dish, her mushroom soup, I think the bread was brilliant,
0:38:01 > 0:38:07it was a little bit slimy, a little bit slippery in texture,
0:38:07 > 0:38:11I didn't fall in love with Kirsty's main. Pak choi, too watery,
0:38:11 > 0:38:15too heavy with sesame seeds, I found it a little bit confusing.
0:38:16 > 0:38:19I liked the crumble with the orange ice cream.
0:38:19 > 0:38:22But only when I put them all together.
0:38:22 > 0:38:25At the moment, I'm tired but reasonably happy.
0:38:25 > 0:38:29Organisationally, I think I just about pulled it off.
0:38:29 > 0:38:32And so I'd love to get through.
0:38:32 > 0:38:38I'm sort of slightly confused by Kirsty today because I expected her to cook a little bit better.
0:38:38 > 0:38:43Her presentation, she's got that down pat. And she finished absolutely on time.
0:38:43 > 0:38:48But it was the detail of each dish which I thought was not quite right.
0:38:49 > 0:38:54I still find Ruth fascinating, but I'm not sure that I always want to eat her food.
0:38:54 > 0:38:57And that's the problem.
0:38:57 > 0:39:01The livers on toast, erm, yeah, I liked it but I looked down at it and I thought,
0:39:01 > 0:39:06"Whoa, this is a big meaty dish. It's not going to be everyone's cup of tea."
0:39:06 > 0:39:08The WI ladies really didn't like it.
0:39:08 > 0:39:12The main course, I'm not quite sure.
0:39:12 > 0:39:16Inside that roll of beef was egg,
0:39:16 > 0:39:21currant and capers. It was pretty hard work.
0:39:21 > 0:39:27It probably is authentic, I don't doubt her. But it's challenging for a modern palate.
0:39:27 > 0:39:31- What about the figgy pudding? - Liked the figgy pudding.
0:39:31 > 0:39:34For me, that figgy pudding I thought was lovely.
0:39:34 > 0:39:37With the cream on the side, really wonderful.
0:39:37 > 0:39:40It was light, it was sweet and it was delicious. I really liked the pudding.
0:39:40 > 0:39:47It's such a learning curve, and it is. It's like going on this intensive cookery course.
0:39:47 > 0:39:53I would adore being able to carry on that sort of journey, that sort of learning.
0:39:53 > 0:39:58I think, at times, she is so challenging, and I find that intriguing, really interesting,
0:39:58 > 0:40:02but some things do work and some things don't quite work.
0:40:07 > 0:40:10I think, for me, right now,
0:40:10 > 0:40:14one of these ladies deserves to stay and be given another chance.
0:40:30 > 0:40:33For us today, and for the ladies of the WI,
0:40:33 > 0:40:38there was one person here who cooked exceptionally.
0:40:42 > 0:40:45Phil, congratulations, you are straight through to the next round.
0:40:45 > 0:40:49- Hey!- Fantastic! Well done! - Well done!
0:40:50 > 0:40:53- Well done.- Well done.- That's good.
0:40:59 > 0:41:03Ruth...and Kirsty.
0:41:07 > 0:41:09It's been a really, really hard decision.
0:41:13 > 0:41:15And I'm sorry...
0:41:19 > 0:41:21..but Ruth, you're leaving us.
0:41:23 > 0:41:26- Thank you.- Thank you.
0:41:32 > 0:41:38It's never nice to be chucked off something, but I have enjoyed it.
0:41:40 > 0:41:42SHE SINGS
0:41:42 > 0:41:46It's been an enormous kaleidoscope of different sorts of experiences coming at me.
0:41:46 > 0:41:49THEY LAUGH
0:41:49 > 0:41:52And it has been fun, too. It has been fun.
0:41:52 > 0:41:56Congratulations, you two. You are through to the next round.
0:41:56 > 0:42:01- Well done you!- Thank you very much. - Exceptional cooking!- Well done you.
0:42:02 > 0:42:05It's done.
0:42:05 > 0:42:07I'm delighted to be going through.
0:42:07 > 0:42:13I put everything I had into that three course meal. And I'm delighted we're both still in the competition.
0:42:13 > 0:42:17I mean, it's going to be great, it's going to be fantastic going through
0:42:17 > 0:42:20and I think, "Goodness, what is the next challenge going to be?"
0:42:22 > 0:42:26Really enjoyed today. Fantastic to be going through.
0:42:26 > 0:42:30Suddenly the expectations of you are higher. So I've got to keep raising my game.
0:42:30 > 0:42:34And I said my dream was to be here at the end,
0:42:34 > 0:42:37listening to John and Gregg calling out the name of the winner.
0:42:37 > 0:42:40So we have a long way to go, but I'm on the road.
0:42:41 > 0:42:46- Exceptional cooking. Exceptional cooking.- Well done you.
0:42:49 > 0:42:55'Next week, Kirsty and Phil are back for the semi-finals,
0:42:55 > 0:42:59'where they'll join Nick, Linda,
0:42:59 > 0:43:04'Danny, Sharon, Aggie and Tim...
0:43:06 > 0:43:11'..to battle it out for the coveted MasterChef crown.'
0:43:18 > 0:43:23It's brutal. They live and die by one dish today.
0:43:29 > 0:43:33Subtitles by Red Bee Media Ltd
0:43:33 > 0:43:37E-mail subtitling@bbc.co.uk
0:43:37 > 0:43:37.