0:00:04 > 0:00:0816 celebrities have been battling it out
0:00:08 > 0:00:11to win the coveted MasterChef crown.
0:00:11 > 0:00:14You want to get to the final. No point being here otherwise.
0:00:16 > 0:00:19These celebrities have reached the top of their profession.
0:00:19 > 0:00:23But can they cut it in the kitchen?
0:00:23 > 0:00:27Why do this if you don't think you've got it in you to push yourself to win?
0:00:27 > 0:00:32To win MasterChef would be astronomical for me.
0:00:33 > 0:00:35Cooking doesn't get tougher than this!
0:00:41 > 0:00:43DRAMATIC MUSIC
0:00:47 > 0:00:51After four weeks of intense competition,
0:00:51 > 0:00:55we've reached the MasterChef semi-finals.
0:00:55 > 0:01:01Eight exceptional cooks are back to fight for their place.
0:01:05 > 0:01:09Celebrity MasterChef, and we are down to our final eight.
0:01:09 > 0:01:11This is where it becomes exciting.
0:01:11 > 0:01:14Our best eight celebrity cooks,
0:01:14 > 0:01:17all in one kitchen together.
0:01:17 > 0:01:20It feels amazing. I never thought I'd get this far.
0:01:20 > 0:01:23Everyone seems to be in the same boat.
0:01:23 > 0:01:25Everyone's shocked that they're here,
0:01:25 > 0:01:28which is reassuring, because I certainly am.
0:01:28 > 0:01:32I'd like nothing more than to win this competition.
0:01:32 > 0:01:35I'd be so smug if I did!
0:01:38 > 0:01:42Today they face just one challenge
0:01:42 > 0:01:46to cook a show-stopping dish.
0:01:46 > 0:01:50It's brutal. They live and die by one dish today.
0:02:06 > 0:02:09Good to see you, our eight best cooks from the heats.
0:02:09 > 0:02:12Now we want one dish from you,
0:02:12 > 0:02:15one very good dish.
0:02:15 > 0:02:16At the end of this,
0:02:16 > 0:02:20two of you will be going home.
0:02:20 > 0:02:24Your food today has to demonstrate skill, flavour,
0:02:24 > 0:02:26absolute deliciousness.
0:02:26 > 0:02:30One hour and 30 minutes...
0:02:31 > 0:02:34Ladies and gentlemen,
0:02:34 > 0:02:36let's cook.
0:02:45 > 0:02:50The best eight cooks from all the heats, in this kitchen right now,
0:02:50 > 0:02:53and they are fighting it out for their MasterChef lives.
0:02:53 > 0:02:58This is where we really work out who's good enough to stay in the competition.
0:03:01 > 0:03:05Linda Lusardi is a model and an actress, John. She's also a mum.
0:03:05 > 0:03:08She cooks with love. She's a home cook.
0:03:08 > 0:03:11You have cooked a really nice steak
0:03:11 > 0:03:14and you have made a really, really good sauce.
0:03:14 > 0:03:19It's about the combination of food, that's her issue.
0:03:19 > 0:03:25- It's like a smoked fish porridge. - I don't think many people would order that on the menu, would they?
0:03:25 > 0:03:28No, they wouldn't!
0:03:29 > 0:03:32Now she needs to be able to hone those skills
0:03:32 > 0:03:35and make sure her food is not overcomplicated.
0:03:36 > 0:03:39If you mess up today, you've messed up your dish
0:03:39 > 0:03:42and your one chance to stay in the semi-finals.
0:03:42 > 0:03:44I'm giving it 100 percent
0:03:44 > 0:03:48and I really, really hope I get through.
0:03:48 > 0:03:51- Linda!- Yes? - You seem really organised,
0:03:51 > 0:03:55really on the ball, and for me that spells confidence.
0:03:55 > 0:03:58This is the most nervous I've been since the first day.
0:03:58 > 0:04:02It's like it's all new again, because there's all new people that I don't know.
0:04:02 > 0:04:05What are you cooking for us?
0:04:05 > 0:04:08I'm doing Malaysian beef and potato curry
0:04:08 > 0:04:12with rice and a chapatti and cucumber raita.
0:04:12 > 0:04:16Malaysian food! All the spices, all those techniques...
0:04:16 > 0:04:17We've never seen you do this.
0:04:17 > 0:04:21I'm a lover of hot curries, but my kids hate hot curries,
0:04:21 > 0:04:23so it's meeting in the middle somewhere.
0:04:23 > 0:04:27I've made it a bit hotter for you than I would for my children.
0:04:27 > 0:04:30When I said I had one dish to show off with,
0:04:30 > 0:04:35"What do you think I should do?" everyone said, "Your curry."
0:04:35 > 0:04:38I'm really impressed that you're pushing yourself.
0:04:38 > 0:04:41That means something, that means that you love this competition.
0:04:41 > 0:04:45I do love it! And it's changed my cooking forever. It really has.
0:04:45 > 0:04:50All those microwave dinners have gone out of my fridge. It's like a chef's fridge.
0:04:50 > 0:04:54- You still don't believe you can win the competition, do you?- No.- Why?
0:04:54 > 0:04:57I just don't think I know enough about cooking.
0:04:57 > 0:05:02If you're good enough to make it to the last eight, you're good enough to win it.
0:05:02 > 0:05:04- Good luck.- Thank you.
0:05:05 > 0:05:08My big issue - a Malaysian curry takes a long time to cook down
0:05:08 > 0:05:11and that meat should be falling apart.
0:05:11 > 0:05:12I just hope it's not chewy.
0:05:12 > 0:05:17She's talking about heat, not using enough heat, sometimes using lots of heat.
0:05:17 > 0:05:19Get it hot, Linda!
0:05:20 > 0:05:22You've had 30 minutes!
0:05:22 > 0:05:2530 minutes have gone!
0:05:30 > 0:05:32Phil Vickery is a World Cup-winner, John.
0:05:32 > 0:05:38He's a big man. His food started off in this competition big, rustic.
0:05:38 > 0:05:42Your food is Phil Vickery from start to end!
0:05:42 > 0:05:46It is big! It is honest!
0:05:46 > 0:05:49Phil's food has changed to some real refined beauty.
0:05:49 > 0:05:52It's just a lovely dish. Lovely, lovely flavours.
0:05:52 > 0:05:56You are developing a brilliant eye.
0:05:56 > 0:05:59Phil doesn't think he knows a lot about food,
0:05:59 > 0:06:02but I can tell you, I think he does.
0:06:04 > 0:06:08I'm pushing myself today. I'm entering into areas of cooking
0:06:08 > 0:06:10which I would never have dreamed I would've done.
0:06:10 > 0:06:13I want to be stood here, John and Gregg,
0:06:13 > 0:06:17"And the winner is..." That's my dream, that's my goal,
0:06:17 > 0:06:21and nothing else is kind of acceptable, so...
0:06:23 > 0:06:27What style from Phil today? Big and rustic or small and dainty?
0:06:27 > 0:06:32Rustic with process, hopefully. Nice and tasty, simple.
0:06:32 > 0:06:37Pan-fried monkfish with a Basque seafood stew.
0:06:37 > 0:06:40Wow! Can you truly do this, Phil?
0:06:40 > 0:06:43I hope so. Semi-finals...
0:06:43 > 0:06:46I want to stay in. I've got to show you guys what I've learnt.
0:06:46 > 0:06:50Show a little bit with my rugby - South of France, food we've eaten.
0:06:50 > 0:06:53- Is this inspired by your time with the clubs? - That's where it came from.
0:06:53 > 0:06:58Particular when you play Biarritz and go out in the carnivals afterwards,
0:06:58 > 0:07:02big paellas, big stews, just dollop it on.
0:07:02 > 0:07:07You don't know what's in it half the time, but it tastes great. So this is my inspiration.
0:07:07 > 0:07:10How much of this, Phil, is about the love of food,
0:07:10 > 0:07:13and how much is that competitive edge of, "I just want to win!"?
0:07:13 > 0:07:16I love food, I don't think you can question that,
0:07:16 > 0:07:19if you are, we'll see each other outside later,
0:07:19 > 0:07:24but I also know that I've got to show you guys what I've learnt.
0:07:24 > 0:07:27Also, I said at the beginning I want to be here at the end
0:07:27 > 0:07:29and to be here at the end, I can't sit back.
0:07:29 > 0:07:34I'm with you. We'll take him. We'll take him. I'm with you.
0:07:35 > 0:07:38Phil is doing a great big Basque fish stew
0:07:38 > 0:07:41that he's serving with monkfish.
0:07:41 > 0:07:45The flavours excite me, the presentation worries me.
0:07:46 > 0:07:49I tell you what, it's all go here!
0:07:49 > 0:07:5140 minutes gone!
0:07:53 > 0:07:55Kirsty is a well-respected journalist.
0:07:55 > 0:07:58She is a ferocious competitor.
0:07:58 > 0:08:01At times, we see things which are big and ugly...
0:08:01 > 0:08:03IN DEEP VOICE: Big pie!
0:08:03 > 0:08:07That's a strange-looking plate.
0:08:07 > 0:08:09..at times, we see beautiful dishes.
0:08:09 > 0:08:14Today, this makes me smile. There's some finesse.
0:08:14 > 0:08:18With Kirsty, it's all or nothing.
0:08:18 > 0:08:21Today, I want to see something truly consistent.
0:08:21 > 0:08:24PAN SIZZLES
0:08:24 > 0:08:27I think my cooking has improved,
0:08:27 > 0:08:30and that has been a great joy because I love cooking.
0:08:30 > 0:08:34I am thinking about food and recipes and combinations
0:08:34 > 0:08:36the whole time.
0:08:36 > 0:08:39Sourcing particular lentils, that kind of thing!
0:08:39 > 0:08:41It seems kind of bizarre!
0:08:46 > 0:08:50- Kirsty, what are you cooking today? - Cod on lentils
0:08:50 > 0:08:55with a hot, smoky tomato sauce, with green beans tied with chives.
0:08:55 > 0:08:59- Where's the inspiration come from? - I love cooking with lentils and I love good fish.
0:08:59 > 0:09:03And partly because I didn't do my salmon properly before. I overcooked it.
0:09:03 > 0:09:08And I really like skin on fish, so I think cod's a great fish to leave the skin on,
0:09:08 > 0:09:09if you can cook it properly.
0:09:09 > 0:09:14- As a journalist, your mind must be racing all the time.- Yes.
0:09:14 > 0:09:16Current affairs, politics...
0:09:16 > 0:09:19How do you have time to actually cook?
0:09:19 > 0:09:23It's a different part of your brain, and it's such a great thing to do
0:09:23 > 0:09:27because you use different sensations than you do when interviewing people.
0:09:27 > 0:09:31It's much more of a physical thing, because you're touching and tasting.
0:09:31 > 0:09:36- It's also incredibly, normally, relaxing.- Yes.
0:09:36 > 0:09:38Normally. Is today relaxing?
0:09:38 > 0:09:41No, but I've tried to pare down.
0:09:41 > 0:09:45I went hell for leather in my three courses, and I think I did too much.
0:09:45 > 0:09:49What I want to do is create a simple dish with great flavours.
0:09:50 > 0:09:54Kirsty is out to prove she can do a dish which has absolute beauty
0:09:54 > 0:09:57and it's refined and has balance.
0:09:57 > 0:10:01Anything with lentils is a wet dish, so how is she going to make that look pretty?
0:10:01 > 0:10:03And where do the beans and the sauce go?
0:10:03 > 0:10:06It's a presentation question mark for me.
0:10:10 > 0:10:13Nick is an actor on Hollyoaks.
0:10:13 > 0:10:16He ran a restaurant, and his food is almost restaurant standard.
0:10:16 > 0:10:20The risotto is lovely. Light and fragrant, with some herbs.
0:10:20 > 0:10:22A big "mmm" for the risotto.
0:10:24 > 0:10:27- Delicious. - I love it! It's a great dish!
0:10:27 > 0:10:30It's clean and crisp when he doesn't get in a flap.
0:10:30 > 0:10:35You're getting flustered and you're making mistakes. Calm yourself down.
0:10:35 > 0:10:38Today, he has to stay calm.
0:10:41 > 0:10:43I'm nervous. All the feelings are coming back.
0:10:43 > 0:10:46I've practiced this dish two times.
0:10:46 > 0:10:49Hopefully, I can knock it out, third time lucky.
0:10:51 > 0:10:56Nick, there's some extraordinary equipment here and some cracking ingredients.
0:10:56 > 0:11:00I'm doing a lobster ravioli with a nice sauce on the top.
0:11:00 > 0:11:03- Ooh!- So, why are you looking like a builder?
0:11:03 > 0:11:05You've got your pencil behind your ear...
0:11:05 > 0:11:09Just for my little tick list, to make sure I've got everything.
0:11:09 > 0:11:11- How much pressure is it? - Well, it is.
0:11:11 > 0:11:16I've practiced it at home, but it's a whole different ball game when you're here.
0:11:16 > 0:11:21- You either get it absolutely right, or it's a complete shambles. - Exactly.- Pressure!
0:11:21 > 0:11:25Obviously now the competition means a little bit more to you?
0:11:25 > 0:11:27When you've come this far, you want to go all the way.
0:11:27 > 0:11:30It's like when you go for a casting.
0:11:30 > 0:11:35You do your first audition, they call you back, and then it's like, "I really want the part."
0:11:35 > 0:11:38- Good luck, Nick.- Good luck, Nick.
0:11:39 > 0:11:43Lobster ravioli with a shellfish sauce,
0:11:43 > 0:11:46served with a lobster on the top, magnificent!
0:11:46 > 0:11:51If he can deliver that, I'll be really impressed!
0:11:51 > 0:11:57Ladies and gentlemen, 30 minutes to prove you've got what it takes to stay in the competition!
0:11:59 > 0:12:04Tim Lovejoy is a sports-mad television presenter.
0:12:04 > 0:12:09Not the most experienced of cooks, but he is getting serious about the competition,
0:12:09 > 0:12:12and that fella is doing a fair amount of homework.
0:12:13 > 0:12:16I like it. It's light and crisp on the outside,
0:12:16 > 0:12:20and it's really strong, with that lovely smoked-fish flavour.
0:12:20 > 0:12:25He needs to make sure that he just continues on that road to greatness.
0:12:25 > 0:12:30It's simple, but it's going to taste and look fantastic.
0:12:34 > 0:12:39- What are you making?- Roast venison with a red wine reduction,
0:12:39 > 0:12:44roasted beetroots, shallots and a sweet potato mash.
0:12:44 > 0:12:48Visually, I think it'll look exciting and it's going to taste delicious.
0:12:48 > 0:12:51How are you changing as a cook? You're developing quick.
0:12:51 > 0:12:56I'm just getting excited. I've never done anything like a reduction,
0:12:56 > 0:12:57trying to make a nice sauce.
0:12:57 > 0:13:01The venison's a meat not many people cook, a very British meat, I think,
0:13:01 > 0:13:04and I thought it'd be really nice to try and perfect.
0:13:04 > 0:13:07- Are you up for this today? - Well, I am, yes.
0:13:07 > 0:13:11I'm excited. If I get it right, it's going to taste absolutely delicious.
0:13:11 > 0:13:16- I'm excited about roasted beetroot! - I never thought I would hear the day when Tim says,
0:13:16 > 0:13:19"I'm really excited by roast beetroot"!
0:13:19 > 0:13:22That is exciting! Yes!
0:13:24 > 0:13:28Tim is doing venison with a port and red wine reduction
0:13:28 > 0:13:31and sweet potato mash.
0:13:31 > 0:13:35As long as Tim can get the balance of flavours absolutely right,
0:13:35 > 0:13:37because sweet sauce and sweet potato,
0:13:37 > 0:13:40it could be like a dessert if it's not careful.
0:13:40 > 0:13:46How many times have we seen venison with mashed potato and red wine sauce?
0:13:46 > 0:13:48Is it enough?
0:13:52 > 0:13:54Danny is a world-renowned musician.
0:13:54 > 0:13:57He has delivered two of the best dishes
0:13:57 > 0:14:00I've seen in the competition so far.
0:14:00 > 0:14:04That is absolutely delicious.
0:14:05 > 0:14:07Absolutely faultless.
0:14:07 > 0:14:09But he's also made plenty of mistakes.
0:14:09 > 0:14:12It's a bit ordinary.
0:14:13 > 0:14:20It's about consistency for Danny. Not impress us one day and disappoint us the next.
0:14:21 > 0:14:23I'm fairly confident.
0:14:23 > 0:14:26I did a quick run through last night and I was about 15 minutes late.
0:14:26 > 0:14:30It's like two or three big bursts of activity.
0:14:30 > 0:14:34If I can do that quick enough, it should be fine.
0:14:38 > 0:14:41Danny, everything from rubber gloves to okra.
0:14:41 > 0:14:44- What are you cooking for us? - Chicken pie and chips.
0:14:44 > 0:14:47Chicken pie and chips! Tell us what you're really cooking.
0:14:47 > 0:14:49With a Moroccan twist.
0:14:49 > 0:14:54You've got pastry, chicken, but you've got a little bit of sweetness in there.
0:14:54 > 0:14:57Not everyone's cup of tea - sweet and meat.
0:14:57 > 0:15:00I've made it before and it's gone down really well.
0:15:00 > 0:15:02I really like it.
0:15:02 > 0:15:06I'll be honest with you. From you, we've seen some absolutely extraordinary food
0:15:06 > 0:15:09- and we've seen some pretty average stuff.- Yes.
0:15:09 > 0:15:11Today, what's it going to be like?
0:15:11 > 0:15:17I'm hoping it will be all right. I'm just wondering if I've overdone a couple of the ingredients.
0:15:17 > 0:15:20You have to try things. You have to push yourself.
0:15:20 > 0:15:25- Why do you want to stay in the competition? - I've put a lot of effort into it.
0:15:25 > 0:15:31I just want to see how far I can go and what interesting tasks there are. A holiday would be nice.
0:15:31 > 0:15:34- No holidays on here, mate.- Right. - You've come to the wrong show!
0:15:34 > 0:15:37- Danny, good luck!- OK, thanks.
0:15:40 > 0:15:44Danny's creative mind has kicked in and I like the idea of it.
0:15:44 > 0:15:48Moroccan sweet chicken pie, filo pastry, cinnamon and sugar,
0:15:48 > 0:15:50and he's serving it with okra chips.
0:15:50 > 0:15:55Dangerous. If he pulls it off and it works, fantastic.
0:15:57 > 0:16:01Sharon is an actress. She's got a really great palate.
0:16:01 > 0:16:03When she gets it right, it can be amazing.
0:16:03 > 0:16:08She produced the best chocolate fondant I've seen for a long time on MasterChef.
0:16:08 > 0:16:11That rocks. Crusty outside, oozy in the middle.
0:16:11 > 0:16:13Absolutely fantastic.
0:16:13 > 0:16:17But she does have a habit of playing it a little too safe.
0:16:17 > 0:16:19It's a little bit simple.
0:16:19 > 0:16:23It doesn't really demonstrate skill.
0:16:23 > 0:16:25If she's in here with true confidence,
0:16:25 > 0:16:29I think we could see something very special from Sharon.
0:16:29 > 0:16:34I've done enough of it now to think, "You can't keep feeling terrorised.
0:16:34 > 0:16:37"You've got to start trying to enjoy it."
0:16:37 > 0:16:40I'm weirdly confident.
0:16:40 > 0:16:43I've turned into a different person. I don't know who I am.
0:16:47 > 0:16:50- Sharon.- Yes? - What are you cooking for us?
0:16:50 > 0:16:54I'm cooking this lamb.
0:16:54 > 0:16:57- What's that? - It's like an Indian dish.
0:16:57 > 0:17:00- It's "like" an Indian dish? - It is an Indian dish.
0:17:00 > 0:17:04- What is it?- It's a masala lamb. It's meant to be a big piece of roast lamb,
0:17:04 > 0:17:09but when I tried it yesterday, it takes four hours,
0:17:09 > 0:17:14so I've modified it and I'm doing it with cubes of lamb.
0:17:14 > 0:17:18- Served with rice?- It is going to be served with cumin rice.
0:17:18 > 0:17:19BOTH: Mm!
0:17:19 > 0:17:22We haven't seen Indian or spiced food from you much, have we?
0:17:22 > 0:17:25I've never seen it, but I it did yesterday.
0:17:25 > 0:17:29So ever practical. Always making sure you're safe.
0:17:29 > 0:17:35I've done my work. I don't want to fly on the seat of my pants, as I do in so many other areas.
0:17:35 > 0:17:38Today, a good lamb dish from you, yes?
0:17:38 > 0:17:40Absolutely. It's going to be great.
0:17:40 > 0:17:46- How up for this are you today? - I'm ready for it. I'm prepared.
0:17:47 > 0:17:50She's got to get that spicing and flavouring
0:17:50 > 0:17:53absolutely on the money.
0:17:53 > 0:17:55I want a really good curry from Sharon,
0:17:55 > 0:17:58not something from an average takeaway.
0:18:02 > 0:18:07Aggie. TV presenter. I think, a rival domestic goddess.
0:18:07 > 0:18:13She has classic dishes and she has masses of knowledge and she is growing in confidence.
0:18:13 > 0:18:15That custard is heaven.
0:18:15 > 0:18:17Well done.
0:18:17 > 0:18:19I really, really like it.
0:18:19 > 0:18:22I'm into that!
0:18:23 > 0:18:26For Aggie, it's about drawing on that wealth of knowledge
0:18:26 > 0:18:30and realising that she does have the potential.
0:18:31 > 0:18:34I honestly have no idea whether I can win this or not.
0:18:34 > 0:18:36It all depends on how rubbish everyone else is.
0:18:36 > 0:18:38I honestly mean that.
0:18:43 > 0:18:48- Aggie, you look a little stressed. - I know! Less than half an hour to go.
0:18:48 > 0:18:52Yes, it's a bit touch and go.
0:18:52 > 0:18:57- What dish are you making for us? - I'm doing tortelloni stuffed with scallop, crab, prawn,
0:18:57 > 0:19:00with seared scallops and a butter and chive sauce.
0:19:00 > 0:19:04- Ooh!- Is this an ode to your first ever test?
0:19:04 > 0:19:07It absolutely is, John.
0:19:07 > 0:19:12You first walked in this kitchen, we asked you to make crab ravioli, it was a semi disaster.
0:19:12 > 0:19:15Yep! So ashamed of it and I thought, "I've got to put that right."
0:19:15 > 0:19:18- What's at stake here for you today? - Quite a lot.
0:19:18 > 0:19:23I really want to get through to the next stage. I really do, actually.
0:19:23 > 0:19:26Aggie, why is this dish important to you?
0:19:26 > 0:19:32I love scallops, so I'm going to try and make this elegant little number.
0:19:32 > 0:19:33Can I get on with it now?
0:19:33 > 0:19:36- We'll leave you to it. Good luck. - Thank you.
0:19:38 > 0:19:40I love the sound of Aggie's dish -
0:19:40 > 0:19:43the pasta with the scallops and a buerre blanc,
0:19:43 > 0:19:47but it is technically challenging and Aggie does not look comfortable.
0:19:47 > 0:19:52We know she's up against it. We've had to walk away because she can't quite cope with the pressure.
0:19:52 > 0:19:55DRAMATIC MUSIC
0:19:58 > 0:20:03Four minutes! Just four minutes! That's all you've got.
0:20:13 > 0:20:17Final touches. You've got 35 seconds.
0:20:20 > 0:20:23That's it! Time's up! Stop. Stop touching it.
0:20:23 > 0:20:25That's it! Time's up.
0:20:25 > 0:20:28ATMOSPHERIC MUSIC
0:20:32 > 0:20:38Over the last few weeks, these celebrity cooks have given their all.
0:20:41 > 0:20:46But only six can stay in the competition.
0:20:56 > 0:20:58TENSE MUSIC
0:20:58 > 0:21:00First up is Nick,
0:21:00 > 0:21:05who's cooked scallop, lobster, smoked salmon and tarragon ravioli,
0:21:05 > 0:21:10topped with lobster meat and a lobster bisque.
0:21:15 > 0:21:18Oh! Happy days!
0:21:18 > 0:21:20All right. Cor!
0:21:20 > 0:21:24That thing is a knockout. Absolute knockout.
0:21:24 > 0:21:29It is meaty, sweet. There's almost like a caramel finish to that sauce.
0:21:29 > 0:21:33Lobster on the top, as well. Mate, that is a wonderful thing. A wonderful thing.
0:21:33 > 0:21:38But... that pasta needs to be a little thinner. Look at how thick that is.
0:21:38 > 0:21:41I should've trimmed it round the edges.
0:21:50 > 0:21:55- Your pasta dough is a little bit gluey.- All right.
0:21:55 > 0:21:59Running through that is a wonderful mixture of scallop and lobster.
0:21:59 > 0:22:02Fresh with tarragon, vibrant, beautifully seasoned.
0:22:02 > 0:22:07Sitting on top of that is the most wonderful, sweet, aromatic sauce,
0:22:07 > 0:22:12rich and caramel, with perfectly-cooked lobster on top.
0:22:12 > 0:22:17Stunning! Absolutely stunning!
0:22:19 > 0:22:25Overall, I'm happy. It's a little bit annoying that I bodged up the pasta,
0:22:25 > 0:22:27but that's the best comments I've had,
0:22:27 > 0:22:31so I'm hoping that will keep me in good stead
0:22:31 > 0:22:33to put me through to the next round.
0:22:36 > 0:22:40Kirsty's dish is crispy-skinned cod on puy lentils
0:22:40 > 0:22:45with French beans and a hot smoky tomato sauce.
0:22:47 > 0:22:51Don't look at me like that, young lady! You love this dish, don't you?
0:22:51 > 0:22:56And if we don't like it, you're going to be really upset!
0:22:56 > 0:22:57It looks great.
0:22:57 > 0:23:00It's elegant, it's clean, it's crisp.
0:23:00 > 0:23:03I love that colour.
0:23:10 > 0:23:12I really like it.
0:23:12 > 0:23:17Er, I love the soft lentils, all those little sweet vegetables running all the way through.
0:23:17 > 0:23:19They're beautifully cooked and seasoned.
0:23:19 > 0:23:23Your skin on your fish should be crispy. It's not quite crispy.
0:23:23 > 0:23:27But the flesh underneath is beautiful.
0:23:27 > 0:23:30Your tomato sauce, on its own, is wonderful.
0:23:30 > 0:23:34Put together with that cod and the lentils,
0:23:34 > 0:23:38it doesn't quite deliver the spice you need.
0:23:38 > 0:23:42You have before had issues with proportion and with the look of your dishes.
0:23:42 > 0:23:45I think that looks lovely.
0:23:51 > 0:23:53Very good, up to a point.
0:23:53 > 0:23:56This sauce needs to be more powerful.
0:23:56 > 0:24:00It loses itself amongst the lentils, which is a shame,
0:24:00 > 0:24:03because when you do get a bit of that sweetness,
0:24:03 > 0:24:05it makes a lovely extra note.
0:24:05 > 0:24:07It's good cooking.
0:24:07 > 0:24:11I like it. I would like that sauce to be a little stronger.
0:24:11 > 0:24:13Thank you.
0:24:13 > 0:24:15Overall today, I was happy with my cooking.
0:24:15 > 0:24:18There's some very strong cooks in there.
0:24:18 > 0:24:20I can only hope.
0:24:25 > 0:24:29Linda has cooked Malaysian beef and potato curry
0:24:29 > 0:24:35with rice, a cucumber raita and home-made chapatti.
0:24:36 > 0:24:38It looks really good.
0:24:38 > 0:24:43- If you were going to a Malaysian restaurant, I think you'd expect something like this.- Oh!
0:24:52 > 0:24:55I've got to praise you for all the work you've put in today.
0:24:55 > 0:24:59Making bread, doing the dip, making the curry, doing the rice
0:24:59 > 0:25:02and presenting it like this, I think is absolutely brilliant.
0:25:02 > 0:25:06The yoghurt dressing on the side always points to me
0:25:06 > 0:25:08that that curry is going to be fiercely hot,
0:25:08 > 0:25:13and it doesn't quite deliver on that chilli front. It still is a little bit light.
0:25:13 > 0:25:17The rice is cooked beautifully. Love the bread. I like the dressing.
0:25:17 > 0:25:24Love the potatoes in that curry. The beef is a bit hard and chewy.
0:25:28 > 0:25:33I like the taste, like the raita, love the bread, the chapattis.
0:25:33 > 0:25:36I think the meat and potatoes needs a little bit more cooking.
0:25:36 > 0:25:40Maybe this is a dish that simply can't be done in an hour and a half.
0:25:41 > 0:25:45I think I will be in the group that's being weighed up to go home.
0:25:45 > 0:25:49And I hope that maybe along the way, I've done enough to stay in
0:25:49 > 0:25:53because I don't think my dish today probably did enough to keep me in.
0:25:57 > 0:26:02Phil has made pan-fried monkfish in a seafood stew,
0:26:02 > 0:26:06served with a Tabasco-infused rouille.
0:26:15 > 0:26:17Wow!
0:26:17 > 0:26:20You've made your own fish stock from scratch
0:26:20 > 0:26:23and you can taste it.
0:26:23 > 0:26:28The underlying strength inside that little bowl
0:26:28 > 0:26:31is just extraordinary.
0:26:31 > 0:26:34Smoky sausage, soft potatoes, sweet peppers,
0:26:34 > 0:26:37that rouille - wonderful and rich!
0:26:37 > 0:26:41What have you put in there to make it as strong as possible?
0:26:41 > 0:26:44There's a little bit of Tabasco, which probably brings it out.
0:26:44 > 0:26:48What I like about it is, you've found your place
0:26:48 > 0:26:50between that elegance
0:26:50 > 0:26:54and the rustic world that you love so much.
0:26:54 > 0:26:57It delivers far more than I expected.
0:26:57 > 0:26:59Really, really well done.
0:26:59 > 0:27:03- I think that looks lovely. Really lovely.- Thank you.
0:27:09 > 0:27:15Monkfish is soft and lovely. There is a smokiness in there that I didn't expect. Really nice.
0:27:15 > 0:27:18And an almost fruity, but strong garlic tang from that rouille.
0:27:18 > 0:27:22But this broth needs to be stronger.
0:27:22 > 0:27:24It's a little watery.
0:27:25 > 0:27:27I want to get to the final.
0:27:27 > 0:27:30But having seen people today and the way that they cook,
0:27:30 > 0:27:32am I good enough?
0:27:32 > 0:27:34I honestly don't know.
0:27:37 > 0:27:41Tim has made venison with roasted beetroot,
0:27:41 > 0:27:45sweet potato mash and a red wine reduction.
0:27:47 > 0:27:52Well, nice ingredients. It's rustic. It's a little bit Sunday lunch-ish.
0:27:57 > 0:28:01The meat is cooked really well. I love the earthiness of that roasted beetroot.
0:28:01 > 0:28:06That port and wine reduction has got an almost tobacco, but sharp vinegary feel to it.
0:28:06 > 0:28:07Love that sauce.
0:28:07 > 0:28:11I find it a little bit sweet with the sweet potato.
0:28:17 > 0:28:19The venison is cooked beautifully.
0:28:19 > 0:28:24Your sauce could be reduced a bit more to make it a bit more sticky.
0:28:24 > 0:28:29Presentation... There is a part of your plate which I love,
0:28:29 > 0:28:31and that's that rustic beetroot.
0:28:31 > 0:28:34And then there's this trying to be elegant
0:28:34 > 0:28:36with the dome of potato and a sauce boat.
0:28:36 > 0:28:40I think, Tim, you've got to find a direction.
0:28:42 > 0:28:44I'm impressed by what I did today,
0:28:44 > 0:28:49but I think my competitors have gone that little bit above me
0:28:49 > 0:28:51with, possibly, their techniques.
0:28:53 > 0:28:57Danny's dish is a Moroccan chicken pie,
0:28:57 > 0:28:59sprinkled with sugar and cinnamon,
0:28:59 > 0:29:02with fried okra chips.
0:29:04 > 0:29:06- It looks an absolute sight.- Yes!
0:29:06 > 0:29:10- It is pretty unattractive, isn't it? - It's like something you'd find in a field.
0:29:16 > 0:29:20- Your North African chicken pie looks dry.- Yes.
0:29:20 > 0:29:23But it's not. It's wonderful and moist.
0:29:23 > 0:29:26The chicken's cooked really well with that liquid,
0:29:26 > 0:29:30the sweetness of the apricots, all that spicing, the sauce inside,
0:29:30 > 0:29:33- brilliantly executed!- Oh, good.
0:29:33 > 0:29:37If you've invented that out of your mind, that's great!
0:29:39 > 0:29:41- It's big.- Big.
0:29:49 > 0:29:53- I like the way it tastes.- Yes. - The meat is really soft.
0:29:53 > 0:29:56There is a hint of spice, a hint of cumin.
0:29:56 > 0:29:59But I love the sweetness across the top.
0:29:59 > 0:30:02You go from sweet to spicy quite easily.
0:30:02 > 0:30:06I like the powerful flavour of the okra, the crispiness on the outside.
0:30:06 > 0:30:08I really like the way it tastes.
0:30:08 > 0:30:12- I think it could look smarter with a bit more effort.- OK.
0:30:13 > 0:30:17There's no way I'm going home. I think they love that it looked like
0:30:17 > 0:30:19it'd been laid in a field and I'd picked it up.
0:30:19 > 0:30:24I think they love that. There's no way I'm going home today.
0:30:26 > 0:30:31Sharon's made lamb masala with cumin rice
0:30:31 > 0:30:34and a coriander mint dressing.
0:30:36 > 0:30:39Here, standing this far away from the bench, I can smell your food,
0:30:39 > 0:30:42- and I think that's a really good sign.- Good.
0:30:47 > 0:30:52Bang! That wonderful spice of India hits your palate!
0:30:52 > 0:30:53- It tastes great!- Wow.
0:30:53 > 0:30:58There's the coriander and the mint with the sweet tomato, the cumin-rich rice.
0:30:58 > 0:31:03But your lamb is dry. Dry, dry, dry.
0:31:03 > 0:31:05And it's such a shame
0:31:05 > 0:31:09because the background, what it tastes like, is brilliant.
0:31:12 > 0:31:17I like your presentation. It shows imagination, creativity. I like it.
0:31:23 > 0:31:25It's nicely flavoured.
0:31:25 > 0:31:27It's very mild. It could be stronger.
0:31:27 > 0:31:31John's right, the lamb is very dry. It's very chewy.
0:31:32 > 0:31:36Considering that I had one recipe that I adapted virtually on the hoof,
0:31:36 > 0:31:40and I've never, ever in my life cooked Indian food before,
0:31:40 > 0:31:44I just did the best I could and I am really proud of what I did.
0:31:47 > 0:31:49Finally, it's Aggie,
0:31:49 > 0:31:53who's made a scallop, crab and prawn tortellini
0:31:53 > 0:31:55with a chive buerre blanc,
0:31:55 > 0:31:59served with seared scallops topped with caviar.
0:32:00 > 0:32:04That is a very, very expensive-looking dish.
0:32:12 > 0:32:14It starts off with that rich sauce,
0:32:14 > 0:32:18and then you end up with the sweetness of the scallop, the sweetness of the crab,
0:32:18 > 0:32:21and that casing of that tortellini.
0:32:21 > 0:32:23An extraordinary balancing act,
0:32:23 > 0:32:28because that butter sauce is really powerful, that crab is really strong,
0:32:28 > 0:32:32but somehow, you've managed to get the scallop to stand out by itself.
0:32:32 > 0:32:36Accomplished dish. Aggie, I love it.
0:32:36 > 0:32:38Oh, wow! I'm so chuffed.
0:32:38 > 0:32:42- You're made up, Aggie, aren't you? - Oh, Lordy! Yes!
0:32:42 > 0:32:45It shouldn't matter this much, but it does!
0:32:45 > 0:32:47Yes.
0:32:47 > 0:32:49Well, that's elegant, Aggie.
0:32:49 > 0:32:54That's professional-looking. Lovely-looking dish.
0:32:57 > 0:33:01Yes, Aggie, that's beautiful. That is really, really lovely.
0:33:01 > 0:33:06That pasta is really, really light. You get butteriness, a little bit of vinegar acidity,
0:33:06 > 0:33:10and then in comes the sweetness of the crab,
0:33:10 > 0:33:12little salt and fish explosions with the caviar.
0:33:12 > 0:33:15Honestly, that's a restaurant-standard dish.
0:33:15 > 0:33:19- That is lovely.- Thank you. - Aggie, I'm really proud of you.
0:33:19 > 0:33:21Cheers. Thank you. I'm proud, too.
0:33:21 > 0:33:24- Aggie, thank you very much.- Thanks.
0:33:26 > 0:33:32Do you know, if I didn't go through today, I'd launch a public enquiry.
0:33:32 > 0:33:36I feel that confident! I shouldn't say that, should I?!
0:33:37 > 0:33:39GENTLE MUSIC
0:33:43 > 0:33:46We knew that you eight were talented.
0:33:46 > 0:33:50But I've got to say that all of you today have surpassed yourselves.
0:33:50 > 0:33:54Brilliant. Absolutely brilliant. But now, for Gregg and I,
0:33:54 > 0:33:57an extraordinary decision to be made.
0:33:59 > 0:34:01Thanks very much.
0:34:08 > 0:34:10DANNY SIGHS
0:34:10 > 0:34:14- Relax!- It's over!
0:34:14 > 0:34:18- Well done, everybody!- I don't think anyone had a nightmare.
0:34:18 > 0:34:21AGGIE: How quickly did that hour and a half go?!
0:34:23 > 0:34:26Any reservations about these eight have been blown apart.
0:34:26 > 0:34:32We had food from all round the world. That's what I loved about today - the inspiration.
0:34:32 > 0:34:36They're all being creative, thinking differently,
0:34:36 > 0:34:41producing food they wanted to cook, food that they actually believe in.
0:34:41 > 0:34:45There is no-one in this room that matched the achievement
0:34:45 > 0:34:50or got anywhere near, in my opinion, Aggie.
0:34:50 > 0:34:53I thought that was amazing!
0:34:53 > 0:34:57- Amazing!- Yes, it was beautiful. It really was.- Oh, mate!
0:34:57 > 0:35:01She took a whole crab, picked the meat out,
0:35:01 > 0:35:05made her own pasta, made a classic buerre blanc, beautifully cooked scallops,
0:35:05 > 0:35:07and then put everything on a plate
0:35:07 > 0:35:10and made it look absolutely stunning.
0:35:10 > 0:35:14That was exquisite. Beautiful food.
0:35:14 > 0:35:17- So Aggie stays.- She's in.
0:35:17 > 0:35:20For me, the standout dish of the day was Nick.
0:35:20 > 0:35:25Because that ravioli, the flavours, the background of it was just stunning!
0:35:25 > 0:35:28That filling, with tarragon and scallop
0:35:28 > 0:35:31and that lobster sitting on top,
0:35:31 > 0:35:34bits of smoked salmon running through it, so smokiness,
0:35:34 > 0:35:37a richness of brandy on the background of the sauce...
0:35:37 > 0:35:39It was a really lovely dish.
0:35:39 > 0:35:42The flavour inside was good. It was powerful.
0:35:42 > 0:35:48But I think with Nick, it could've been prettier, and the pasta was a little chewy.
0:35:48 > 0:35:54- I don't think Nick's dish was as good as Aggie's, but Nick is definitely in.- Good.
0:35:54 > 0:35:59I tell you who I loved, who I thought came of age today, and that was Kirsty.
0:35:59 > 0:36:01That's the sort of thing you keep going back to.
0:36:01 > 0:36:04The crispy-skinned cod, flaking away,
0:36:04 > 0:36:06on top of very well-flavoured lentils.
0:36:06 > 0:36:09I love the way she presented the dish -
0:36:09 > 0:36:12lovely square of cod, little pile of lentils,
0:36:12 > 0:36:15little dish of the sauce, the little bundle of beans.
0:36:15 > 0:36:18Everything beautifully seasoned and beautifully cooked.
0:36:18 > 0:36:21I'd love to make it to the final group.
0:36:21 > 0:36:25For me, that would just be fantastic.
0:36:25 > 0:36:27But it still seems a very long way away.
0:36:27 > 0:36:28Big Phil.
0:36:28 > 0:36:32He said he wanted to do Basque-inspired food.
0:36:32 > 0:36:36You could easily walk round Southern France or Northern Spain and get that sort of food.
0:36:36 > 0:36:41And that rouille! He put Tabasco in a garlic rouille! That was inspired.
0:36:41 > 0:36:45Today, Phil found his footing, his true style.
0:36:45 > 0:36:49It was a cross between big and rustic, but it still had finesse.
0:36:49 > 0:36:50- Phil's in.- Good.
0:36:50 > 0:36:53I've achieved everything I wanted.
0:36:53 > 0:36:56Yes, I could've done little bits better,
0:36:56 > 0:36:59but, you know, it's brilliant. I'm really, really pleased.
0:36:59 > 0:37:03I'm going to stick my hand up for Danny.
0:37:03 > 0:37:05Cor!
0:37:05 > 0:37:09I think that Danny is really interesting. He's really creative.
0:37:09 > 0:37:14Beautifully moist, well-spiced, sweet-but-savoury chicken pie with crispy filo,
0:37:14 > 0:37:16sugar and cinnamon on top.
0:37:16 > 0:37:20- Mm.- Brave, gutsy, well executed.
0:37:20 > 0:37:23Yes, it wasn't attractive, but it was really delicious.
0:37:23 > 0:37:27I liked Danny's food. I wouldn't say it was absolutely delicious.
0:37:27 > 0:37:31I think he still thinks that he can play everything for laughs,
0:37:31 > 0:37:34and I'd like to see him push himself.
0:37:34 > 0:37:37I've got a feeling, if I can pull this one off,
0:37:37 > 0:37:39I've definitely got a good chance of going through.
0:37:39 > 0:37:41I think I've got a bit more in me.
0:37:43 > 0:37:48OK, now we have our three leftover. We have Linda, Sharon and Tim.
0:37:48 > 0:37:49- That's a hard one.- It is.
0:37:49 > 0:37:54Sharon - not very much imagination. Decent presentation.
0:37:54 > 0:37:58But tough meat and not a huge bag of flavour.
0:37:58 > 0:38:02You can't take a recipe with lamb that takes four hours to cook
0:38:02 > 0:38:07and try and condense the time to an hour and a half. It doesn't work.
0:38:07 > 0:38:10If they say it's not good enough, it's still the best I've done.
0:38:10 > 0:38:13I'm pleased with it.
0:38:13 > 0:38:15Tim cooked all right today.
0:38:15 > 0:38:19Venison, mash, roast beetroot, red wine sauce...
0:38:19 > 0:38:21It's not that exciting!
0:38:21 > 0:38:23When you're with people with flair and imagination,
0:38:23 > 0:38:28you look at a bit of reduction and mash thinking, "Really?"
0:38:28 > 0:38:32I'd love to go through, but the thing I keep thinking to myself is,
0:38:32 > 0:38:37some of these guys have got skills and they're really going for it.
0:38:37 > 0:38:39I'm struggling to come up with dishes.
0:38:40 > 0:38:43Linda pushed herself today and I'm pleased she did.
0:38:43 > 0:38:46It didn't really come off the way she wanted it to,
0:38:46 > 0:38:51but the flavour of that curry was the flavour of Malaysia.
0:38:51 > 0:38:56But the meat was dry. The potatoes needed more cooking. I don't know!
0:38:56 > 0:38:59I'll be ecstatic if I get through,
0:38:59 > 0:39:02because that will mean there's only six of us,
0:39:02 > 0:39:06and that's a 50/50 chance of getting through to the final, which would be amazing!
0:39:06 > 0:39:09ATMOSPHERIC MUSIC
0:39:10 > 0:39:17Linda, Sharon and Tim... They're the ones we've got question marks over.
0:39:17 > 0:39:20Who's worth another try?
0:39:46 > 0:39:50Thank you very much indeed. You should be extremely proud,
0:39:50 > 0:39:54extremely proud, because you cooked really, really well.
0:39:54 > 0:39:59In a room full of good cooking, there was, we feel,
0:39:59 > 0:40:03one absolutely standout dish,
0:40:03 > 0:40:06by far the dish of the day.
0:40:07 > 0:40:11And that dish belonged to Aggie.
0:40:11 > 0:40:15You go through, Aggie. Well done.
0:40:15 > 0:40:17TENSE MUSIC
0:40:21 > 0:40:26Right. There were other very, very good dishes.
0:40:26 > 0:40:31Nick, well done. You go through. Brilliant.
0:40:34 > 0:40:38Kirsty, brilliantly well done. You're in.
0:40:43 > 0:40:46Phil. Well done, big man.
0:40:49 > 0:40:51One other person...
0:40:51 > 0:40:55..was Danny. Thank you, Danny.
0:41:02 > 0:41:05Right, we know how high the standard was today,
0:41:05 > 0:41:09and you three, we enjoyed your food,
0:41:09 > 0:41:13but it did have issues.
0:41:14 > 0:41:16Two of you have to go. One of you, we feel,
0:41:16 > 0:41:20is good enough to stay in the competition.
0:41:24 > 0:41:27The cook staying with us...
0:41:31 > 0:41:33..is...
0:41:37 > 0:41:38..Linda.
0:41:38 > 0:41:41- Oh!- SHARON: Well done.
0:41:41 > 0:41:44Very well done.
0:41:49 > 0:41:54I enjoyed myself, so I'm disappointed I'm not going to carry on doing it.
0:41:54 > 0:41:56I needed to do a lot more today than I did,
0:41:56 > 0:42:00and I didn't, so it's my fault that I'm out.
0:42:00 > 0:42:03SHARON: I don't think I could've done any more.
0:42:03 > 0:42:06I'm really pleased with how far I've come!
0:42:08 > 0:42:11I made it to the semi-final. I'm really pretty proud of that.
0:42:14 > 0:42:17LINDA: Thank you so much!
0:42:17 > 0:42:22- You six, fantastic. - Rock and roll, people. Well done!
0:42:24 > 0:42:28I am absolutely amazed. Wow.
0:42:28 > 0:42:33Standing there in that three, I'd already planned to give them a kiss goodbye.
0:42:33 > 0:42:37I think it must've been on things I've done in the past and...
0:42:37 > 0:42:39I don't care! I'm here!
0:42:41 > 0:42:43I'm delighted. I worked hard
0:42:43 > 0:42:48and I wanted it to be good and it seemed to have been OK.
0:42:49 > 0:42:51I'm so chuffed. I feel so honoured.
0:42:53 > 0:42:58Extremely happy. I'm going to go and find myself a nice bit of draught beer
0:42:58 > 0:43:02and sit down and just assess the day.
0:43:06 > 0:43:08Tomorrow,
0:43:08 > 0:43:12the celebrities face their most daunting challenge yet.
0:43:12 > 0:43:14Get some rounds down!
0:43:14 > 0:43:18No, I'm not very happy. One down, seven million to go.
0:43:18 > 0:43:22I can't think of a worse group of people to upset than these.
0:43:22 > 0:43:23Can you?
0:43:24 > 0:43:26Whoa, whoa, whoa, whoa!
0:43:28 > 0:43:31- Move, move, move! - Let me check the pork's not burning!
0:43:31 > 0:43:36This is the British Army. They don't get it wrong. We can't get it wrong.
0:43:36 > 0:43:37HE BELLOWS
0:43:37 > 0:43:42Subtitles by Red Bee Media Ltd
0:43:42 > 0:43:46E-mail subtitling@bbc.co.uk