Episode 21 Celebrity MasterChef


Episode 21

Culinary challenge. The semi-finals begin, and the remaining celebrities must cook a show-stopping dish to impress judges John Torode and Gregg Wallace.


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Transcript


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16 celebrities have been battling it out

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to win the coveted MasterChef crown.

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You want to get to the final. No point being here otherwise.

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These celebrities have reached the top of their profession.

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But can they cut it in the kitchen?

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Why do this if you don't think you've got it in you to push yourself to win?

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To win MasterChef would be astronomical for me.

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Cooking doesn't get tougher than this!

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DRAMATIC MUSIC

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After four weeks of intense competition,

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we've reached the MasterChef semi-finals.

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Eight exceptional cooks are back to fight for their place.

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Celebrity MasterChef, and we are down to our final eight.

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This is where it becomes exciting.

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Our best eight celebrity cooks,

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all in one kitchen together.

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It feels amazing. I never thought I'd get this far.

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Everyone seems to be in the same boat.

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Everyone's shocked that they're here,

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which is reassuring, because I certainly am.

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I'd like nothing more than to win this competition.

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I'd be so smug if I did!

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Today they face just one challenge

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to cook a show-stopping dish.

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It's brutal. They live and die by one dish today.

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Good to see you, our eight best cooks from the heats.

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Now we want one dish from you,

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one very good dish.

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At the end of this,

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two of you will be going home.

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Your food today has to demonstrate skill, flavour,

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absolute deliciousness.

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One hour and 30 minutes...

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Ladies and gentlemen,

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let's cook.

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The best eight cooks from all the heats, in this kitchen right now,

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and they are fighting it out for their MasterChef lives.

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This is where we really work out who's good enough to stay in the competition.

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Linda Lusardi is a model and an actress, John. She's also a mum.

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She cooks with love. She's a home cook.

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You have cooked a really nice steak

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and you have made a really, really good sauce.

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It's about the combination of food, that's her issue.

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-It's like a smoked fish porridge.

-I don't think many people would order that on the menu, would they?

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No, they wouldn't!

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Now she needs to be able to hone those skills

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and make sure her food is not overcomplicated.

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If you mess up today, you've messed up your dish

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and your one chance to stay in the semi-finals.

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I'm giving it 100 percent

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and I really, really hope I get through.

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-Linda!

-Yes?

-You seem really organised,

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really on the ball, and for me that spells confidence.

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This is the most nervous I've been since the first day.

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It's like it's all new again, because there's all new people that I don't know.

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What are you cooking for us?

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I'm doing Malaysian beef and potato curry

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with rice and a chapatti and cucumber raita.

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Malaysian food! All the spices, all those techniques...

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We've never seen you do this.

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I'm a lover of hot curries, but my kids hate hot curries,

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so it's meeting in the middle somewhere.

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I've made it a bit hotter for you than I would for my children.

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When I said I had one dish to show off with,

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"What do you think I should do?" everyone said, "Your curry."

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I'm really impressed that you're pushing yourself.

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That means something, that means that you love this competition.

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I do love it! And it's changed my cooking forever. It really has.

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All those microwave dinners have gone out of my fridge. It's like a chef's fridge.

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-You still don't believe you can win the competition, do you?

-No.

-Why?

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I just don't think I know enough about cooking.

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If you're good enough to make it to the last eight, you're good enough to win it.

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-Good luck.

-Thank you.

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My big issue - a Malaysian curry takes a long time to cook down

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and that meat should be falling apart.

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I just hope it's not chewy.

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She's talking about heat, not using enough heat, sometimes using lots of heat.

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Get it hot, Linda!

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You've had 30 minutes!

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30 minutes have gone!

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Phil Vickery is a World Cup-winner, John.

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He's a big man. His food started off in this competition big, rustic.

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Your food is Phil Vickery from start to end!

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It is big! It is honest!

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Phil's food has changed to some real refined beauty.

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It's just a lovely dish. Lovely, lovely flavours.

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You are developing a brilliant eye.

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Phil doesn't think he knows a lot about food,

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but I can tell you, I think he does.

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I'm pushing myself today. I'm entering into areas of cooking

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which I would never have dreamed I would've done.

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I want to be stood here, John and Gregg,

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"And the winner is..." That's my dream, that's my goal,

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and nothing else is kind of acceptable, so...

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What style from Phil today? Big and rustic or small and dainty?

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Rustic with process, hopefully. Nice and tasty, simple.

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Pan-fried monkfish with a Basque seafood stew.

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Wow! Can you truly do this, Phil?

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I hope so. Semi-finals...

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I want to stay in. I've got to show you guys what I've learnt.

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Show a little bit with my rugby - South of France, food we've eaten.

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-Is this inspired by your time with the clubs?

-That's where it came from.

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Particular when you play Biarritz and go out in the carnivals afterwards,

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big paellas, big stews, just dollop it on.

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You don't know what's in it half the time, but it tastes great. So this is my inspiration.

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How much of this, Phil, is about the love of food,

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and how much is that competitive edge of, "I just want to win!"?

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I love food, I don't think you can question that,

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if you are, we'll see each other outside later,

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but I also know that I've got to show you guys what I've learnt.

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Also, I said at the beginning I want to be here at the end

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and to be here at the end, I can't sit back.

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I'm with you. We'll take him. We'll take him. I'm with you.

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Phil is doing a great big Basque fish stew

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that he's serving with monkfish.

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The flavours excite me, the presentation worries me.

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I tell you what, it's all go here!

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40 minutes gone!

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Kirsty is a well-respected journalist.

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She is a ferocious competitor.

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At times, we see things which are big and ugly...

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IN DEEP VOICE: Big pie!

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That's a strange-looking plate.

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..at times, we see beautiful dishes.

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Today, this makes me smile. There's some finesse.

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With Kirsty, it's all or nothing.

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Today, I want to see something truly consistent.

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PAN SIZZLES

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I think my cooking has improved,

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and that has been a great joy because I love cooking.

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I am thinking about food and recipes and combinations

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the whole time.

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Sourcing particular lentils, that kind of thing!

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It seems kind of bizarre!

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-Kirsty, what are you cooking today?

-Cod on lentils

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with a hot, smoky tomato sauce, with green beans tied with chives.

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-Where's the inspiration come from?

-I love cooking with lentils and I love good fish.

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And partly because I didn't do my salmon properly before. I overcooked it.

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And I really like skin on fish, so I think cod's a great fish to leave the skin on,

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if you can cook it properly.

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-As a journalist, your mind must be racing all the time.

-Yes.

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Current affairs, politics...

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How do you have time to actually cook?

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It's a different part of your brain, and it's such a great thing to do

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because you use different sensations than you do when interviewing people.

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It's much more of a physical thing, because you're touching and tasting.

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-It's also incredibly, normally, relaxing.

-Yes.

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Normally. Is today relaxing?

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No, but I've tried to pare down.

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I went hell for leather in my three courses, and I think I did too much.

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What I want to do is create a simple dish with great flavours.

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Kirsty is out to prove she can do a dish which has absolute beauty

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and it's refined and has balance.

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Anything with lentils is a wet dish, so how is she going to make that look pretty?

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And where do the beans and the sauce go?

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It's a presentation question mark for me.

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Nick is an actor on Hollyoaks.

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He ran a restaurant, and his food is almost restaurant standard.

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The risotto is lovely. Light and fragrant, with some herbs.

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A big "mmm" for the risotto.

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-Delicious.

-I love it! It's a great dish!

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It's clean and crisp when he doesn't get in a flap.

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You're getting flustered and you're making mistakes. Calm yourself down.

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Today, he has to stay calm.

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I'm nervous. All the feelings are coming back.

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I've practiced this dish two times.

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Hopefully, I can knock it out, third time lucky.

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Nick, there's some extraordinary equipment here and some cracking ingredients.

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I'm doing a lobster ravioli with a nice sauce on the top.

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-Ooh!

-So, why are you looking like a builder?

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You've got your pencil behind your ear...

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Just for my little tick list, to make sure I've got everything.

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-How much pressure is it?

-Well, it is.

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I've practiced it at home, but it's a whole different ball game when you're here.

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-You either get it absolutely right, or it's a complete shambles.

-Exactly.

-Pressure!

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Obviously now the competition means a little bit more to you?

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When you've come this far, you want to go all the way.

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It's like when you go for a casting.

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You do your first audition, they call you back, and then it's like, "I really want the part."

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-Good luck, Nick.

-Good luck, Nick.

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Lobster ravioli with a shellfish sauce,

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served with a lobster on the top, magnificent!

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If he can deliver that, I'll be really impressed!

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Ladies and gentlemen, 30 minutes to prove you've got what it takes to stay in the competition!

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Tim Lovejoy is a sports-mad television presenter.

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Not the most experienced of cooks, but he is getting serious about the competition,

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and that fella is doing a fair amount of homework.

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I like it. It's light and crisp on the outside,

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and it's really strong, with that lovely smoked-fish flavour.

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He needs to make sure that he just continues on that road to greatness.

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It's simple, but it's going to taste and look fantastic.

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-What are you making?

-Roast venison with a red wine reduction,

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roasted beetroots, shallots and a sweet potato mash.

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Visually, I think it'll look exciting and it's going to taste delicious.

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How are you changing as a cook? You're developing quick.

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I'm just getting excited. I've never done anything like a reduction,

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trying to make a nice sauce.

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The venison's a meat not many people cook, a very British meat, I think,

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and I thought it'd be really nice to try and perfect.

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-Are you up for this today?

-Well, I am, yes.

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I'm excited. If I get it right, it's going to taste absolutely delicious.

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-I'm excited about roasted beetroot!

-I never thought I would hear the day when Tim says,

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"I'm really excited by roast beetroot"!

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That is exciting! Yes!

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Tim is doing venison with a port and red wine reduction

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and sweet potato mash.

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As long as Tim can get the balance of flavours absolutely right,

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because sweet sauce and sweet potato,

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it could be like a dessert if it's not careful.

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How many times have we seen venison with mashed potato and red wine sauce?

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Is it enough?

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Danny is a world-renowned musician.

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He has delivered two of the best dishes

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I've seen in the competition so far.

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That is absolutely delicious.

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Absolutely faultless.

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But he's also made plenty of mistakes.

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It's a bit ordinary.

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It's about consistency for Danny. Not impress us one day and disappoint us the next.

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I'm fairly confident.

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I did a quick run through last night and I was about 15 minutes late.

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It's like two or three big bursts of activity.

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If I can do that quick enough, it should be fine.

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Danny, everything from rubber gloves to okra.

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-What are you cooking for us?

-Chicken pie and chips.

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Chicken pie and chips! Tell us what you're really cooking.

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With a Moroccan twist.

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You've got pastry, chicken, but you've got a little bit of sweetness in there.

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Not everyone's cup of tea - sweet and meat.

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I've made it before and it's gone down really well.

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I really like it.

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I'll be honest with you. From you, we've seen some absolutely extraordinary food

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-and we've seen some pretty average stuff.

-Yes.

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Today, what's it going to be like?

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I'm hoping it will be all right. I'm just wondering if I've overdone a couple of the ingredients.

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You have to try things. You have to push yourself.

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-Why do you want to stay in the competition?

-I've put a lot of effort into it.

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I just want to see how far I can go and what interesting tasks there are. A holiday would be nice.

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-No holidays on here, mate.

-Right.

-You've come to the wrong show!

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-Danny, good luck!

-OK, thanks.

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Danny's creative mind has kicked in and I like the idea of it.

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Moroccan sweet chicken pie, filo pastry, cinnamon and sugar,

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and he's serving it with okra chips.

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Dangerous. If he pulls it off and it works, fantastic.

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Sharon is an actress. She's got a really great palate.

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When she gets it right, it can be amazing.

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She produced the best chocolate fondant I've seen for a long time on MasterChef.

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That rocks. Crusty outside, oozy in the middle.

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Absolutely fantastic.

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But she does have a habit of playing it a little too safe.

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It's a little bit simple.

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It doesn't really demonstrate skill.

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If she's in here with true confidence,

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I think we could see something very special from Sharon.

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I've done enough of it now to think, "You can't keep feeling terrorised.

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"You've got to start trying to enjoy it."

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I'm weirdly confident.

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I've turned into a different person. I don't know who I am.

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-Sharon.

-Yes?

-What are you cooking for us?

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I'm cooking this lamb.

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-What's that?

-It's like an Indian dish.

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-It's "like" an Indian dish?

-It is an Indian dish.

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-What is it?

-It's a masala lamb. It's meant to be a big piece of roast lamb,

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but when I tried it yesterday, it takes four hours,

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so I've modified it and I'm doing it with cubes of lamb.

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-Served with rice?

-It is going to be served with cumin rice.

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BOTH: Mm!

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We haven't seen Indian or spiced food from you much, have we?

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I've never seen it, but I it did yesterday.

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So ever practical. Always making sure you're safe.

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I've done my work. I don't want to fly on the seat of my pants, as I do in so many other areas.

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Today, a good lamb dish from you, yes?

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Absolutely. It's going to be great.

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-How up for this are you today?

-I'm ready for it. I'm prepared.

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She's got to get that spicing and flavouring

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absolutely on the money.

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I want a really good curry from Sharon,

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not something from an average takeaway.

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Aggie. TV presenter. I think, a rival domestic goddess.

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She has classic dishes and she has masses of knowledge and she is growing in confidence.

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That custard is heaven.

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Well done.

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I really, really like it.

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I'm into that!

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For Aggie, it's about drawing on that wealth of knowledge

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and realising that she does have the potential.

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I honestly have no idea whether I can win this or not.

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It all depends on how rubbish everyone else is.

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I honestly mean that.

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-Aggie, you look a little stressed.

-I know! Less than half an hour to go.

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Yes, it's a bit touch and go.

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-What dish are you making for us?

-I'm doing tortelloni stuffed with scallop, crab, prawn,

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with seared scallops and a butter and chive sauce.

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-Ooh!

-Is this an ode to your first ever test?

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It absolutely is, John.

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You first walked in this kitchen, we asked you to make crab ravioli, it was a semi disaster.

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Yep! So ashamed of it and I thought, "I've got to put that right."

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-What's at stake here for you today?

-Quite a lot.

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I really want to get through to the next stage. I really do, actually.

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Aggie, why is this dish important to you?

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I love scallops, so I'm going to try and make this elegant little number.

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Can I get on with it now?

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-We'll leave you to it. Good luck.

-Thank you.

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I love the sound of Aggie's dish -

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the pasta with the scallops and a buerre blanc,

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but it is technically challenging and Aggie does not look comfortable.

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We know she's up against it. We've had to walk away because she can't quite cope with the pressure.

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DRAMATIC MUSIC

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Four minutes! Just four minutes! That's all you've got.

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Final touches. You've got 35 seconds.

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That's it! Time's up! Stop. Stop touching it.

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That's it! Time's up.

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ATMOSPHERIC MUSIC

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Over the last few weeks, these celebrity cooks have given their all.

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But only six can stay in the competition.

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TENSE MUSIC

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First up is Nick,

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who's cooked scallop, lobster, smoked salmon and tarragon ravioli,

0:21:000:21:05

topped with lobster meat and a lobster bisque.

0:21:050:21:10

Oh! Happy days!

0:21:150:21:18

All right. Cor!

0:21:180:21:20

That thing is a knockout. Absolute knockout.

0:21:200:21:24

It is meaty, sweet. There's almost like a caramel finish to that sauce.

0:21:240:21:29

Lobster on the top, as well. Mate, that is a wonderful thing. A wonderful thing.

0:21:290:21:33

But... that pasta needs to be a little thinner. Look at how thick that is.

0:21:330:21:38

I should've trimmed it round the edges.

0:21:380:21:41

-Your pasta dough is a little bit gluey.

-All right.

0:21:500:21:55

Running through that is a wonderful mixture of scallop and lobster.

0:21:550:21:59

Fresh with tarragon, vibrant, beautifully seasoned.

0:21:590:22:02

Sitting on top of that is the most wonderful, sweet, aromatic sauce,

0:22:020:22:07

rich and caramel, with perfectly-cooked lobster on top.

0:22:070:22:12

Stunning! Absolutely stunning!

0:22:120:22:17

Overall, I'm happy. It's a little bit annoying that I bodged up the pasta,

0:22:190:22:25

but that's the best comments I've had,

0:22:250:22:27

so I'm hoping that will keep me in good stead

0:22:270:22:31

to put me through to the next round.

0:22:310:22:33

Kirsty's dish is crispy-skinned cod on puy lentils

0:22:360:22:40

with French beans and a hot smoky tomato sauce.

0:22:400:22:45

Don't look at me like that, young lady! You love this dish, don't you?

0:22:470:22:51

And if we don't like it, you're going to be really upset!

0:22:510:22:56

It looks great.

0:22:560:22:57

It's elegant, it's clean, it's crisp.

0:22:570:23:00

I love that colour.

0:23:000:23:03

I really like it.

0:23:100:23:12

Er, I love the soft lentils, all those little sweet vegetables running all the way through.

0:23:120:23:17

They're beautifully cooked and seasoned.

0:23:170:23:19

Your skin on your fish should be crispy. It's not quite crispy.

0:23:190:23:23

But the flesh underneath is beautiful.

0:23:230:23:27

Your tomato sauce, on its own, is wonderful.

0:23:270:23:30

Put together with that cod and the lentils,

0:23:300:23:34

it doesn't quite deliver the spice you need.

0:23:340:23:38

You have before had issues with proportion and with the look of your dishes.

0:23:380:23:42

I think that looks lovely.

0:23:420:23:45

Very good, up to a point.

0:23:510:23:53

This sauce needs to be more powerful.

0:23:530:23:56

It loses itself amongst the lentils, which is a shame,

0:23:560:24:00

because when you do get a bit of that sweetness,

0:24:000:24:03

it makes a lovely extra note.

0:24:030:24:05

It's good cooking.

0:24:050:24:07

I like it. I would like that sauce to be a little stronger.

0:24:070:24:11

Thank you.

0:24:110:24:13

Overall today, I was happy with my cooking.

0:24:130:24:15

There's some very strong cooks in there.

0:24:150:24:18

I can only hope.

0:24:180:24:20

Linda has cooked Malaysian beef and potato curry

0:24:250:24:29

with rice, a cucumber raita and home-made chapatti.

0:24:290:24:35

It looks really good.

0:24:360:24:38

-If you were going to a Malaysian restaurant, I think you'd expect something like this.

-Oh!

0:24:380:24:43

I've got to praise you for all the work you've put in today.

0:24:520:24:55

Making bread, doing the dip, making the curry, doing the rice

0:24:550:24:59

and presenting it like this, I think is absolutely brilliant.

0:24:590:25:02

The yoghurt dressing on the side always points to me

0:25:020:25:06

that that curry is going to be fiercely hot,

0:25:060:25:08

and it doesn't quite deliver on that chilli front. It still is a little bit light.

0:25:080:25:13

The rice is cooked beautifully. Love the bread. I like the dressing.

0:25:130:25:17

Love the potatoes in that curry. The beef is a bit hard and chewy.

0:25:170:25:24

I like the taste, like the raita, love the bread, the chapattis.

0:25:280:25:33

I think the meat and potatoes needs a little bit more cooking.

0:25:330:25:36

Maybe this is a dish that simply can't be done in an hour and a half.

0:25:360:25:40

I think I will be in the group that's being weighed up to go home.

0:25:410:25:45

And I hope that maybe along the way, I've done enough to stay in

0:25:450:25:49

because I don't think my dish today probably did enough to keep me in.

0:25:490:25:53

Phil has made pan-fried monkfish in a seafood stew,

0:25:570:26:02

served with a Tabasco-infused rouille.

0:26:020:26:06

Wow!

0:26:150:26:17

You've made your own fish stock from scratch

0:26:170:26:20

and you can taste it.

0:26:200:26:23

The underlying strength inside that little bowl

0:26:230:26:28

is just extraordinary.

0:26:280:26:31

Smoky sausage, soft potatoes, sweet peppers,

0:26:310:26:34

that rouille - wonderful and rich!

0:26:340:26:37

What have you put in there to make it as strong as possible?

0:26:370:26:41

There's a little bit of Tabasco, which probably brings it out.

0:26:410:26:44

What I like about it is, you've found your place

0:26:440:26:48

between that elegance

0:26:480:26:50

and the rustic world that you love so much.

0:26:500:26:54

It delivers far more than I expected.

0:26:540:26:57

Really, really well done.

0:26:570:26:59

-I think that looks lovely. Really lovely.

-Thank you.

0:26:590:27:03

Monkfish is soft and lovely. There is a smokiness in there that I didn't expect. Really nice.

0:27:090:27:15

And an almost fruity, but strong garlic tang from that rouille.

0:27:150:27:18

But this broth needs to be stronger.

0:27:180:27:22

It's a little watery.

0:27:220:27:24

I want to get to the final.

0:27:250:27:27

But having seen people today and the way that they cook,

0:27:270:27:30

am I good enough?

0:27:300:27:32

I honestly don't know.

0:27:320:27:34

Tim has made venison with roasted beetroot,

0:27:370:27:41

sweet potato mash and a red wine reduction.

0:27:410:27:45

Well, nice ingredients. It's rustic. It's a little bit Sunday lunch-ish.

0:27:470:27:52

The meat is cooked really well. I love the earthiness of that roasted beetroot.

0:27:570:28:01

That port and wine reduction has got an almost tobacco, but sharp vinegary feel to it.

0:28:010:28:06

Love that sauce.

0:28:060:28:07

I find it a little bit sweet with the sweet potato.

0:28:070:28:11

The venison is cooked beautifully.

0:28:170:28:19

Your sauce could be reduced a bit more to make it a bit more sticky.

0:28:190:28:24

Presentation... There is a part of your plate which I love,

0:28:240:28:29

and that's that rustic beetroot.

0:28:290:28:31

And then there's this trying to be elegant

0:28:310:28:34

with the dome of potato and a sauce boat.

0:28:340:28:36

I think, Tim, you've got to find a direction.

0:28:360:28:40

I'm impressed by what I did today,

0:28:420:28:44

but I think my competitors have gone that little bit above me

0:28:440:28:49

with, possibly, their techniques.

0:28:490:28:51

Danny's dish is a Moroccan chicken pie,

0:28:530:28:57

sprinkled with sugar and cinnamon,

0:28:570:28:59

with fried okra chips.

0:28:590:29:02

-It looks an absolute sight.

-Yes!

0:29:040:29:06

-It is pretty unattractive, isn't it?

-It's like something you'd find in a field.

0:29:060:29:10

-Your North African chicken pie looks dry.

-Yes.

0:29:160:29:20

But it's not. It's wonderful and moist.

0:29:200:29:23

The chicken's cooked really well with that liquid,

0:29:230:29:26

the sweetness of the apricots, all that spicing, the sauce inside,

0:29:260:29:30

-brilliantly executed!

-Oh, good.

0:29:300:29:33

If you've invented that out of your mind, that's great!

0:29:330:29:37

-It's big.

-Big.

0:29:390:29:41

-I like the way it tastes.

-Yes.

-The meat is really soft.

0:29:490:29:53

There is a hint of spice, a hint of cumin.

0:29:530:29:56

But I love the sweetness across the top.

0:29:560:29:59

You go from sweet to spicy quite easily.

0:29:590:30:02

I like the powerful flavour of the okra, the crispiness on the outside.

0:30:020:30:06

I really like the way it tastes.

0:30:060:30:08

-I think it could look smarter with a bit more effort.

-OK.

0:30:080:30:12

There's no way I'm going home. I think they love that it looked like

0:30:130:30:17

it'd been laid in a field and I'd picked it up.

0:30:170:30:19

I think they love that. There's no way I'm going home today.

0:30:190:30:24

Sharon's made lamb masala with cumin rice

0:30:260:30:31

and a coriander mint dressing.

0:30:310:30:34

Here, standing this far away from the bench, I can smell your food,

0:30:360:30:39

-and I think that's a really good sign.

-Good.

0:30:390:30:42

Bang! That wonderful spice of India hits your palate!

0:30:470:30:52

-It tastes great!

-Wow.

0:30:520:30:53

There's the coriander and the mint with the sweet tomato, the cumin-rich rice.

0:30:530:30:58

But your lamb is dry. Dry, dry, dry.

0:30:580:31:03

And it's such a shame

0:31:030:31:05

because the background, what it tastes like, is brilliant.

0:31:050:31:09

I like your presentation. It shows imagination, creativity. I like it.

0:31:120:31:17

It's nicely flavoured.

0:31:230:31:25

It's very mild. It could be stronger.

0:31:250:31:27

John's right, the lamb is very dry. It's very chewy.

0:31:270:31:31

Considering that I had one recipe that I adapted virtually on the hoof,

0:31:320:31:36

and I've never, ever in my life cooked Indian food before,

0:31:360:31:40

I just did the best I could and I am really proud of what I did.

0:31:400:31:44

Finally, it's Aggie,

0:31:470:31:49

who's made a scallop, crab and prawn tortellini

0:31:490:31:53

with a chive buerre blanc,

0:31:530:31:55

served with seared scallops topped with caviar.

0:31:550:31:59

That is a very, very expensive-looking dish.

0:32:000:32:04

It starts off with that rich sauce,

0:32:120:32:14

and then you end up with the sweetness of the scallop, the sweetness of the crab,

0:32:140:32:18

and that casing of that tortellini.

0:32:180:32:21

An extraordinary balancing act,

0:32:210:32:23

because that butter sauce is really powerful, that crab is really strong,

0:32:230:32:28

but somehow, you've managed to get the scallop to stand out by itself.

0:32:280:32:32

Accomplished dish. Aggie, I love it.

0:32:320:32:36

Oh, wow! I'm so chuffed.

0:32:360:32:38

-You're made up, Aggie, aren't you?

-Oh, Lordy! Yes!

0:32:380:32:42

It shouldn't matter this much, but it does!

0:32:420:32:45

Yes.

0:32:450:32:47

Well, that's elegant, Aggie.

0:32:470:32:49

That's professional-looking. Lovely-looking dish.

0:32:490:32:54

Yes, Aggie, that's beautiful. That is really, really lovely.

0:32:570:33:01

That pasta is really, really light. You get butteriness, a little bit of vinegar acidity,

0:33:010:33:06

and then in comes the sweetness of the crab,

0:33:060:33:10

little salt and fish explosions with the caviar.

0:33:100:33:12

Honestly, that's a restaurant-standard dish.

0:33:120:33:15

-That is lovely.

-Thank you.

-Aggie, I'm really proud of you.

0:33:150:33:19

Cheers. Thank you. I'm proud, too.

0:33:190:33:21

-Aggie, thank you very much.

-Thanks.

0:33:210:33:24

Do you know, if I didn't go through today, I'd launch a public enquiry.

0:33:260:33:32

I feel that confident! I shouldn't say that, should I?!

0:33:320:33:36

GENTLE MUSIC

0:33:370:33:39

We knew that you eight were talented.

0:33:430:33:46

But I've got to say that all of you today have surpassed yourselves.

0:33:460:33:50

Brilliant. Absolutely brilliant. But now, for Gregg and I,

0:33:500:33:54

an extraordinary decision to be made.

0:33:540:33:57

Thanks very much.

0:33:590:34:01

DANNY SIGHS

0:34:080:34:10

-Relax!

-It's over!

0:34:100:34:14

-Well done, everybody!

-I don't think anyone had a nightmare.

0:34:140:34:18

AGGIE: How quickly did that hour and a half go?!

0:34:180:34:21

Any reservations about these eight have been blown apart.

0:34:230:34:26

We had food from all round the world. That's what I loved about today - the inspiration.

0:34:260:34:32

They're all being creative, thinking differently,

0:34:320:34:36

producing food they wanted to cook, food that they actually believe in.

0:34:360:34:41

There is no-one in this room that matched the achievement

0:34:410:34:45

or got anywhere near, in my opinion, Aggie.

0:34:450:34:50

I thought that was amazing!

0:34:500:34:53

-Amazing!

-Yes, it was beautiful. It really was.

-Oh, mate!

0:34:530:34:57

She took a whole crab, picked the meat out,

0:34:570:35:01

made her own pasta, made a classic buerre blanc, beautifully cooked scallops,

0:35:010:35:05

and then put everything on a plate

0:35:050:35:07

and made it look absolutely stunning.

0:35:070:35:10

That was exquisite. Beautiful food.

0:35:100:35:14

-So Aggie stays.

-She's in.

0:35:140:35:17

For me, the standout dish of the day was Nick.

0:35:170:35:20

Because that ravioli, the flavours, the background of it was just stunning!

0:35:200:35:25

That filling, with tarragon and scallop

0:35:250:35:28

and that lobster sitting on top,

0:35:280:35:31

bits of smoked salmon running through it, so smokiness,

0:35:310:35:34

a richness of brandy on the background of the sauce...

0:35:340:35:37

It was a really lovely dish.

0:35:370:35:39

The flavour inside was good. It was powerful.

0:35:390:35:42

But I think with Nick, it could've been prettier, and the pasta was a little chewy.

0:35:420:35:48

-I don't think Nick's dish was as good as Aggie's, but Nick is definitely in.

-Good.

0:35:480:35:54

I tell you who I loved, who I thought came of age today, and that was Kirsty.

0:35:540:35:59

That's the sort of thing you keep going back to.

0:35:590:36:01

The crispy-skinned cod, flaking away,

0:36:010:36:04

on top of very well-flavoured lentils.

0:36:040:36:06

I love the way she presented the dish -

0:36:060:36:09

lovely square of cod, little pile of lentils,

0:36:090:36:12

little dish of the sauce, the little bundle of beans.

0:36:120:36:15

Everything beautifully seasoned and beautifully cooked.

0:36:150:36:18

I'd love to make it to the final group.

0:36:180:36:21

For me, that would just be fantastic.

0:36:210:36:25

But it still seems a very long way away.

0:36:250:36:27

Big Phil.

0:36:270:36:28

He said he wanted to do Basque-inspired food.

0:36:280:36:32

You could easily walk round Southern France or Northern Spain and get that sort of food.

0:36:320:36:36

And that rouille! He put Tabasco in a garlic rouille! That was inspired.

0:36:360:36:41

Today, Phil found his footing, his true style.

0:36:410:36:45

It was a cross between big and rustic, but it still had finesse.

0:36:450:36:49

-Phil's in.

-Good.

0:36:490:36:50

I've achieved everything I wanted.

0:36:500:36:53

Yes, I could've done little bits better,

0:36:530:36:56

but, you know, it's brilliant. I'm really, really pleased.

0:36:560:36:59

I'm going to stick my hand up for Danny.

0:36:590:37:03

Cor!

0:37:030:37:05

I think that Danny is really interesting. He's really creative.

0:37:050:37:09

Beautifully moist, well-spiced, sweet-but-savoury chicken pie with crispy filo,

0:37:090:37:14

sugar and cinnamon on top.

0:37:140:37:16

-Mm.

-Brave, gutsy, well executed.

0:37:160:37:20

Yes, it wasn't attractive, but it was really delicious.

0:37:200:37:23

I liked Danny's food. I wouldn't say it was absolutely delicious.

0:37:230:37:27

I think he still thinks that he can play everything for laughs,

0:37:270:37:31

and I'd like to see him push himself.

0:37:310:37:34

I've got a feeling, if I can pull this one off,

0:37:340:37:37

I've definitely got a good chance of going through.

0:37:370:37:39

I think I've got a bit more in me.

0:37:390:37:41

OK, now we have our three leftover. We have Linda, Sharon and Tim.

0:37:430:37:48

-That's a hard one.

-It is.

0:37:480:37:49

Sharon - not very much imagination. Decent presentation.

0:37:490:37:54

But tough meat and not a huge bag of flavour.

0:37:540:37:58

You can't take a recipe with lamb that takes four hours to cook

0:37:580:38:02

and try and condense the time to an hour and a half. It doesn't work.

0:38:020:38:07

If they say it's not good enough, it's still the best I've done.

0:38:070:38:10

I'm pleased with it.

0:38:100:38:13

Tim cooked all right today.

0:38:130:38:15

Venison, mash, roast beetroot, red wine sauce...

0:38:150:38:19

It's not that exciting!

0:38:190:38:21

When you're with people with flair and imagination,

0:38:210:38:23

you look at a bit of reduction and mash thinking, "Really?"

0:38:230:38:28

I'd love to go through, but the thing I keep thinking to myself is,

0:38:280:38:32

some of these guys have got skills and they're really going for it.

0:38:320:38:37

I'm struggling to come up with dishes.

0:38:370:38:39

Linda pushed herself today and I'm pleased she did.

0:38:400:38:43

It didn't really come off the way she wanted it to,

0:38:430:38:46

but the flavour of that curry was the flavour of Malaysia.

0:38:460:38:51

But the meat was dry. The potatoes needed more cooking. I don't know!

0:38:510:38:56

I'll be ecstatic if I get through,

0:38:560:38:59

because that will mean there's only six of us,

0:38:590:39:02

and that's a 50/50 chance of getting through to the final, which would be amazing!

0:39:020:39:06

ATMOSPHERIC MUSIC

0:39:060:39:09

Linda, Sharon and Tim... They're the ones we've got question marks over.

0:39:100:39:17

Who's worth another try?

0:39:170:39:20

Thank you very much indeed. You should be extremely proud,

0:39:460:39:50

extremely proud, because you cooked really, really well.

0:39:500:39:54

In a room full of good cooking, there was, we feel,

0:39:540:39:59

one absolutely standout dish,

0:39:590:40:03

by far the dish of the day.

0:40:030:40:06

And that dish belonged to Aggie.

0:40:070:40:11

You go through, Aggie. Well done.

0:40:110:40:15

TENSE MUSIC

0:40:150:40:17

Right. There were other very, very good dishes.

0:40:210:40:26

Nick, well done. You go through. Brilliant.

0:40:260:40:31

Kirsty, brilliantly well done. You're in.

0:40:340:40:38

Phil. Well done, big man.

0:40:430:40:46

One other person...

0:40:490:40:51

..was Danny. Thank you, Danny.

0:40:510:40:55

Right, we know how high the standard was today,

0:41:020:41:05

and you three, we enjoyed your food,

0:41:050:41:09

but it did have issues.

0:41:090:41:13

Two of you have to go. One of you, we feel,

0:41:140:41:16

is good enough to stay in the competition.

0:41:160:41:20

The cook staying with us...

0:41:240:41:27

..is...

0:41:310:41:33

..Linda.

0:41:370:41:38

-Oh!

-SHARON: Well done.

0:41:380:41:41

Very well done.

0:41:410:41:44

I enjoyed myself, so I'm disappointed I'm not going to carry on doing it.

0:41:490:41:54

I needed to do a lot more today than I did,

0:41:540:41:56

and I didn't, so it's my fault that I'm out.

0:41:560:42:00

SHARON: I don't think I could've done any more.

0:42:000:42:03

I'm really pleased with how far I've come!

0:42:030:42:06

I made it to the semi-final. I'm really pretty proud of that.

0:42:080:42:11

LINDA: Thank you so much!

0:42:140:42:17

-You six, fantastic.

-Rock and roll, people. Well done!

0:42:170:42:22

I am absolutely amazed. Wow.

0:42:240:42:28

Standing there in that three, I'd already planned to give them a kiss goodbye.

0:42:280:42:33

I think it must've been on things I've done in the past and...

0:42:330:42:37

I don't care! I'm here!

0:42:370:42:39

I'm delighted. I worked hard

0:42:410:42:43

and I wanted it to be good and it seemed to have been OK.

0:42:430:42:48

I'm so chuffed. I feel so honoured.

0:42:490:42:51

Extremely happy. I'm going to go and find myself a nice bit of draught beer

0:42:530:42:58

and sit down and just assess the day.

0:42:580:43:02

Tomorrow,

0:43:060:43:08

the celebrities face their most daunting challenge yet.

0:43:080:43:12

Get some rounds down!

0:43:120:43:14

No, I'm not very happy. One down, seven million to go.

0:43:140:43:18

I can't think of a worse group of people to upset than these.

0:43:180:43:22

Can you?

0:43:220:43:23

Whoa, whoa, whoa, whoa!

0:43:240:43:26

-Move, move, move!

-Let me check the pork's not burning!

0:43:280:43:31

This is the British Army. They don't get it wrong. We can't get it wrong.

0:43:310:43:36

HE BELLOWS

0:43:360:43:37

Subtitles by Red Bee Media Ltd

0:43:370:43:42

E-mail [email protected]

0:43:420:43:46

The culinary competition reaches its semi-finals, with eight exceptional celebrity cooks remaining. In this episode, they face just one challenge: to cook John Torode and Gregg Wallace a show-stopping dish. At the end of the day, two more celebrities will be going home.


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