Episode 22 Celebrity MasterChef

'16 celebrities have been battling it out to win the coveted MasterChef crown.'

I can't believe it. I can't believe I'm here.

-These celebrities have already reached the top of their profession.

-But can they cut it in the kitchen?

Being in the top six is fantastic for me.

It's going to be quite high octane from now on.

I would very much like to win this competition. Get me!

Cooking doesn't get tougher than this.

'It's the MasterChef semi-finals.'

Celebrity MasterChef and we are down to our final six.

Who has what it takes? Who can continue to stay in the competition?

And who is going to truly impress?

The competition is heating up now.

I am really proud I've made it this far.

It feels terrific to be in the final six.

There's a whole new set of challenges, a lot of excitement and pressure ahead.

'And today these six celebrities will need to show just how talented they are.

'First they have to cook a dish inspired by the great British takeaway.

'Then produce the very best of British cuisine

'for 14 of the Army's elite.'

HE SHOUTS

The competition is very tough.

Anyone who says they don't want it now is telling porkies.

The pressure is on and it's becoming quite serious.

I want to get to that final

and I will do whatever I can to get there.

Welcome back. Now we're going to ramp it up just a little bit more.

This is an invention test with a difference.

We have got the great British takeaway test.

You can make a curry...

..fish and chips...

..or pie and mash.

You've got 15 minutes to choose your ingredients. Up you come.

Looking forward to it. At least I recognise the food on the table for once.

Fish and chips for me every single time.

I've just got to try and make it taste nice.

You've got four minutes left. Just four minutes.

I'm feeling very happy about the challenge.

Two minutes, people!

I'm going to try and do a chicken tikka masala,

cos that's what I order from the curry house, so I'll have a stab at that.

Right, that's it, guys, back to your benches, please.

You know the rules. One dish, one hour 15 minutes.

Ladies and gentlemen, let's cook.

'Linda has impressed with some crowd-pleasing food.'

Everything on the plate is cooked very, very well. It's very homely. I feel like I'm at home.

'But when pushed out of her comfort zone, she tends to make simple mistakes.'

The beef is a bit hard and chewy.

Takeaways I think are brilliant.

When you've had a few drinks, you really want something with chips.

-Linda, what are you cooking?

-Fish and chips and mushy peas.

-What are you making? Mayonnaise?

-Tartare sauce.

-And a few Lusardi-isms?

-Possibly, yes. They creep in as I do it.

-Do you regularly eat fish and chips?

-Er, yes, more than I should.

-And can you make it as good as your local chippy?

-Don't know.

Never tried it before. I've never done fish in batter.

How happy are you to line up with the final six?

I'm really happy to line up with them. I don't know how long I'll be in the line!

Linda's on good old fish and chips and I like what Linda's doing.

What Linda needs is a big injection of confidence. She needs a strong round.

'On occasion, Nick has produced some show-stopping food.'

That thing is a knockout.

Stunning. Absolutely stunning.

'But he can flap, leading to basic errors.'

It is still like eating raw cake mix.

Erm, bother.

I'm starting to get a little bit more confident.

But I'm always nervous when it's the invention test.

-Tell us your dish, Nick. What are you going to cook for us?

-Chicken tikka masala

with a raita dip and a bit of bread if I have time.

The problem is, chicken tikka masala is Britain's most eaten dish.

-Yep.

-So we've all had a good one.

-We've all have a good one.

I've got to try and make it the best curry I can.

Nick's doing a chicken tikka masala.

Does he have the understanding of good Indian food? That's the issue.

A half hour gone. 45 minutes before the door of the takeaway opens up.

'Phil has produced both rustic and elegant dishes.'

You are developing a brilliant eye and your delicate touch for a big fella is really good.

'Now he's learning to combine the two.'

-I think that looks lovely. Really lovely.

-Thank you.

I've got all my family back home.

I want people to watch the show and say, "Do you know what? Fair play to that guy.

"He looks a right mess, his ears are like cauliflowers,

"he's not the sharpest tool in the box, but he's done really well."

-What are you making?

-Fish and chips.

-London fish and chips or Cornwall?

Phil's fish and chips.

Phil, what's the essence of a great British takeaway?

Simple, nicely-cooked grub,

sat at home, bottle of beer in your hand and feeling terrible after you've eaten it.

I was going to say, cos even though you're a big old lump,

you're an athlete. I don't suppose you've eaten much fish and chips.

I love going to the chippy. Hopefully it'll be all right.

Phil's decided to go a little bit modern with his fish and chips.

His mushy peas, he's chucked a load of chilli in. It's almost like a guacamole.

It's just whether he gets the balance right.

You've had 40 minutes. 40 minutes gone.

'Danny has shown he has a creative touch.'

-Brilliantly executed.

-Ah, good.

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

'But a lack of focus can let him down.'

The cream is absolutely disgusting.

It just tastes like a sludgy mess.

I don't really eat take-out food anymore. Only when I'm on tour.

My guilty pleasure is good old fried breakfast.

What are you going to cook for us, Danny?

I'm doing the fish and chips, but I'm just trying to do a lighter batter,

a tempura sort of thing, and get it crispy and light. Hopefully I can present something

that's slightly more elegant-looking than I have done previously.

-That's the idea.

-Is that where your weakness may lay?

-I think it's a pretty big weakness, yeah.

-Danny, how fast can you learn?

I've sort of had part of my brain eroded over the years but there's a little store I've got

-trying to keep all the information in. It's just remembering stuff.

-What has eroded your brain?

-Erm...

-Too much fast food.

-Too much of a fast life?

-Maybe.

Danny's doing fish and chips, but Danny is very creative,

so I'm intrigued to see what he might come up with.

Just 20 minutes left, please!

'At times, Kirsty has struggled with presentation.'

I think this is very brown. Just a brown plate, really. I think the presentation could've been improved.

'But when it matters, she produces quality.'

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

People rely far too much on takeaways, far too much on pre-prepared food.

I really dislike fast-food culture.

-What are you making for us, Kirsty?

-I am making a basically traditional steak and kidney pie,

but I am putting lots of shallots in it and I am putting tomato in it and wine.

And I'm also going to add some suet pastry to the top, beautifully presented, I hope.

Have you given thought to how you might use that 30 minutes when your pie is baking?

Yep. I'm going to make my favourite horseradish and chive mash.

-Kirsty, I'm looking forward to your pie.

-Good. Cos I'm looking forward to making it.

-Good luck.

-Thank you.

I think there's an issue here with Kirsty because she burnt the meat which goes inside that pie.

It's got black bits all round the outside of it. She may have saved it

but it may still taste of burnt meat.

'Aggie has battled with her confidence, but her food has gone from strength to strength.'

-Aggie, I love it.

-Oh, wow. I'm so chuffed!

-Honestly, that's a restaurant standard dish, Aggie. That is lovely.

-Thank you.

Takeaway food, some of it can be fantastic.

You know, it's really hard to replicate well at home.

-What are you cooking, Aggie?

-I'm doing fish and chips with a tomato sauce

and I thought, if I had time, I'd make a mayonnaise.

How does this demonstrate you're going that extra mile?

OK, well, I've got some mushy peas, as well. I could chuck them in.

I'm just kind of pacing myself.

-It couldn't have gone much better for you last round.

-No, I know. That's the trouble.

-Do you now feel under pressure?

-Oh, completely and utterly, yeah.

Yeah, yeah, yeah, the pressure's on big time.

We know Aggie cooks really, really well. Why is she playing it safe today?

Just seven minutes, guys. Seven minutes.

Five minutes!

Two minutes, guys. Just two minutes.

Last minute.

That's it! You've got to stop. Stop, please! Stop. Time's up.

'Kirsty has made steak and kidney pie with suet pastry

'served with horseradish and chive mash.'

You've burnt some of the meat. It's black, which leaves a bit of charcoal flavour.

Your sauce is rich, it's deep.

Your pie crust is lovely. In here needs to be a bit wetter.

If you look how thick your pie crust is, look at how little juice, even when I tip it up.

I made a mistake.

Your meat is lovely and soft, it's melting in your mouth.

The mash with that horseradish through it is fantastic.

I just would've loved something like tomato sauce on the side or some peas.

I'm feeling delighted and relieved.

I'm glad they liked the horseradish mash. Never done it before.

'Linda's dish is fish and chips served with mushy peas,

'pickled onions and tartare sauce.'

Really like your fish. Crispy batter, well-cooked fish. I love your tartare sauce.

Lovely and spicy, vinegary.

And the mushy peas I sort of like,

but they've got a load of mint in them.

And mint and chips, it's almost as if I'm having a piece of chewing gum and eating a chip.

It's lovely. Your fish is nicely cooked. Crispiness on the batter. Tartare sauce has got some kick.

It's a job well done. It's a nice looking plate and it tastes good.

I think I cooked to my full potential today. I think I gave them a nice-looking plate of food

that was cooked properly and tasted nice. Couldn't be happier with it.

'Danny's cooked fish goujons and scampi

'with chips, mushy peas and tartare sauce.'

You've got beautiful minted pea puree. You've got a really good tartare sauce.

You've got nicely crisped-up chips. I love the idea of the cayenne across the top of the fish.

-I'm not sure the cayenne matches tartare sauce.

-Right.

I like the spiciness of the cayenne pepper around the outside of the fish and those little scampi.

The tartare sauce, delicious. Your pea puree, fantastic.

But the chips need to be more crisp.

I'm feeling all right. I was really pleased with what I did, actually. I really, really made an effort.

'Phil has made fish with straw potato fries and mushy peas

'with a mushroom and tomato garnish.'

I really like that very crispy batter on the outside of your fish.

Your straw potatoes are a little bit greasy.

But the deceptiveness of that pea puree with the chilli, it's almost like guacamole.

It's really clever. And it's just become something slightly different.

It's become a very, very interesting thing to eat. I like it a lot.

I don't like the tomato and mushrooms. I think it's making it look like a steak house.

But your fish and your puree I think is inspired.

I'm really pleased today. I tried to incorporate a little bit of me,

just to make it that little bit different.

'Aggie's serving her fish and chips with mayonnaise and tomato sauce.'

Mm! Mm!

Good chips. Crispy, very, very well seasoned.

Fish is cooked very, very nicely. Batter's a little thick,

especially at the bottom. I'd like thinner batter. But I love the tomato sauce you've made.

I think you've done a really good job. Not without issue, but the issues are small.

Star of the show, definitely that spicy tomato chutney on the side.

The acidity goes beautifully with those chips and your fish.

I do think the fish is a little bit greasy. The chips you could've taken more time over.

I think your mayonnaise is not quite the right consistency.

If I was writing a school report, I'd say, "I know she can do better".

Tomorrow's another day, thank goodness.

Thank goodness it's not chuck-out day today, cos I'd be like, "You know what?"

'Nick has made the only curry dish,

'a chicken tikka masala with rice,

'cucumber raita and chapatti.'

Your curry has got a lovely, big kick of chilli on the back of the throat, which is good.

I like your bread.

I think the cucumber and yoghurt on the side is a good idea, cos that is seriously spicy.

Apart from your rice is a bit gloopy, like it's been boiled to death,

that's my only complaint. I think the rest of it is really nice.

There is a sweetness that starts with your curry and it builds up through layers of spice

and it ends in a fair bit of heat, as well. Really nicely flavoured dish.

I'm happy that there wasn't too many negative things.

I'm happy enough with what I did.

Well done, all of you. Get some rest, you're going to need every bit of energy you can muster.

Off you go.

Today was about a celebration of great British food, the great British takeaway.

Next it gets seriously tough.

'It's early morning and the celebrities are on their way to Surrey for their next challenge.'

I think the day ahead is going to be very stressful and they're going to be piling on the pressure.

I think it'll be a lot of mass catering and they'll really put us through the mill.

This is either going to be upmarket or it might be down and dirty in a jail.

I reckon we're going to Legoland. Hopefully.

Welcome to Pirbright. We are continuing with the celebration of the best of British food.

Tonight you are cooking a dinner

for 14 of the most senior and highly-decorated soldiers on the base.

This is a big occasion. This is your big night.

We are going to split you into teams and each pair will be responsible for one course.

Phil and Linda, you'll be responsible for the starter.

Nick and Aggie, you are responsible for the main course.

And Danny and Kirsty, you guys are doing dessert.

The menu tonight is complex, so I suggest you get on with it.

'Pirbright is the Army's largest training camp.

'Every year, elite officers and sergeants from the Royal Artillery...

'Royal Air Corps, as well as Logistics, Medical and Intelligence Corps

'are brought in to train 4,500 trainees

'in a tough 14-week military training course.

'Tonight, the celebrities will be feeding 14 of these officers and sergeants.'

They go round the world doing what they do

and it's a privilege to be cooking for these people, so I'm hoping I get it right for them.

I think this is a pretty daunting challenge, because these are senior officers.

When they come back to base,

they'll be expecting something absolutely perfect.

Really looking forward to it. It's a great challenge, great day, and I hope I can pull it off.

We can't get it wrong tonight, John. This is the British Army. They are can-do people.

They don't get it wrong. We can't get it wrong.

Prepare to move! Move!

GUNSHOTS

'The celebrities have been given the recipes

'but will be in charge of their own kitchen.'

-Burnt cream. Great.

-Gingered rhubarb.

'Linda and Phil's starter is a delicate trio

'of tea-smoked salmon and boxty potato cake with horseradish cream,

'seared mackerel with beetroot salad

'and potted shrimps topped with soda bread.'

-I haven't cooked any of these things.

-No.

-And actually...

-New techniques, the smoking...

-We've got four hours, haven't we, Phil?

-But we're going to need every single minute and second.

'Nick and Aggie are on the main course,

'a roasted pork belly with celeriac and apple mash,

'pork Wellington with Savoy cabbage and bacon,

'and braised pig cheeks.'

I was expecting it to be a whole lot worse than this.

-But maybe don't speak too soon.

-Yeah.

It seems doable.

'Kirsty and Danny's dessert is a technically demanding trio

'of stewed rhubarb topped with rhubarb and pink peppercorn sorbet,

'Cambridge burnt cream with shards of sugared rhubarb

'and gingered rhubarb and Chantilly cream in puff pastry.'

-We're the pudding people.

-We're doing a lot of rhubarb.

The tough thing is, things are eight minutes, two minutes, leave to cool.

For 15 dishes, that's going to be frantic.

'There's four hours until service.

'Phil and Linda have a mountain of prep to get through,

'including individually peeling hundreds of tiny shrimps

'for the potted shrimp recipe.'

Oh, my God. He's not made this easy for us, has he?

One down, seven million to go.

-Linda, done potted shrimps before?

-No, I haven't, ever.

-You worried?

I am, cos they're all dishes I've never cooked before. This is a horrible job.

-I'm just going to be standing here for hours.

-Phil, how much have you got to do?

I've got to get the fish sorted out in a minute then I'm going to dive in and help.

-She's going to need a push with these shrimps. Good luck.

-Thank you.

'On the main, Aggie needs to quickly brown off the pig cheeks

'before getting them on to slowly braise.'

Right. Not a good start. They're burning.

Those pork cheeks, if they're not cooked long enough, they'll be really hard.

If they're cooked too long, they fall apart and don't keep their shape.

'While Nick seasons the pork belly with ground fennel and salt

'before roasting it on a bed of onion, garlic and herbs.'

-Nick, what scares you? What's worrying you?

-It's just all about the timings now.

Famous last words, but I think it's all looking all right.

Aggie and Nick have the main course and I don't think they've realised the gargantuan task they've got.

Oh, wow, that smells good.

They're plodding at the moment. We don't want plodding!

We want galloping!

'Kirsty and Danny need to work with absolute precision.

'They make a start on the sugared rhubarb shards

'that go with their burnt creams.'

The desserts, which is a really fiddly, intricate job

that's got to look absolutely beautiful,

is being done by Danny and Kirsty,

who are probably the weakest in presentation. It could be the blind leading the blind.

-Kirsty, what are you up to?

-I am doing the Chantilly cream

-and Danny is going to be doing the sorbet.

-Have you worked out how your plate's going to look?

What I thought was there might be an extra form of decoration, rhubarb heads in some way, a tiny bit.

-How long have you been a journalist for?

-1976.

-And have you ever seen anybody die at a dinner party?

-Yes, because they're poisonous, and I know that.

-So why would you want to put it on a plate?

-Cos I want to kill the Army.

'With two hours gone, Linda and Phil are running behind.

'Linda is struggling peeling the mountain of shrimps.'

No, I'm not very happy, really. Cos it's taking a very long time.

You've got just over two hours before the starter goes out.

And I can't think of a worse group of people to upset than these. Can you?

Prepare to move!

You're meant to be suppressing the enemy!

Get some down, Simpson!

-Move!

-GUNSHOTS

Linda has just had her head buried in shrimp for over an hour now.

Phil has been picking up the whole workload and his back is playing up.

He's a fierce old warrior, but that guy is in pain.

-I'm going to give you a bit of a hand.

-Thank you.

-Otherwise you'll be here all day.

-Thank you. Can you peel those for me?

-OK.

-Do you mind? For Linda?

We are serving in under an hour.

'Across the kitchen, Nick is also in trouble

'making his celeriac and apple mash.'

Your celeriac and apple mash, it should be white. I don't know why it's gone brown.

I can do another one. I've got time.

-They seem really overcooked. How long did they cook for?

-Ten minutes.

It should be like a white puree. Almost completely white.

'With the clock ticking, he's forced to start again.

'Meanwhile, Aggie has the pastry and mushroom duxelle ready for assembling the pork Wellingtons.'

-Whoa, whoa, whoa, whoa, whoa!

-Whoa, whoa, whoa.

-Whoa, whoa.

-I know, I know.

-Think about what you're doing. It's got to be beautiful.

-How much pastry have you got?

-Four sheets.

There's too much mushroom, that's for sure. And when you do it, be gentle.

-That's not the way.

-Do you want it underneath?

-Yeah. Get those Wellingtons on, please.

'On the pudding, Danny's straining half a kilo of sweetened rhubarb to make the sorbet.'

-Is that all you got?

-Yeah.

-Is that going to be enough? That doesn't look like 15 portions to me.

OK. I'll sieve this and put it in anyway, then make some more.

'And Kirsty gets on making the individual Cambridge burnt creams.

'They must be cooked gently in a water bath so they don't curdle.'

What the hell has happened in here?

-Danny or Kirsty?

-Yeah?

-Look at you.

-Cleaning up, you mean?

-Yep. Even your recipes are covered, smeared in rhubarb juice.

Don't you push me out of the way, Kirsty Wark!

'There's half an hour till service and the officers and sergeants arrive.

'They include the dinner's host, Major Hurst,

'the battery commander in charge of training at Pirbright, who served in Iraq and Afghanistan.

'Battery Sergeant Major Benjamin Thorne,

'awarded an MBE for service in Bosnia.

'Captain Leanne Barry from the Royal Logistics Corps,

'and Captain John Climpson, Royal Signals, the senior troop commander running the exercise.'

Tonight is a very special dinner. They're hungry, they've been out in the field,

and they're looking forward to a really good feed.

-You are serving your first course in 30 minutes.

-Right.

-OK?

'Linda finally has all the shrimps peeled and ready to add to the spiced butter mix.'

If I hadn't had help from the Army boys, I wouldn't have done it in time.

I think I've just about got enough.

'Meanwhile, Phil has prepped all the fish and is making the beetroot salad.'

I think we're pretty much there, but we're finishing off. We're doing all right. It's a bit stressful.

'With her potted shrimp finally done, Linda can tea-smoke the salmon.'

-Got everything you need, Phil?

-Yes, thank you.

'Linda and Phil now have to move everything over to a finishing kitchen to cook and plate up.'

-You've got 15 minutes. Are we on?

-We're on.

Ladies and gentlemen, would you care to make your way through to the dining room, please. Thank you.

Whenever you do functions, all right, I'll tell you a trick.

-Really important thing to do, if there not all the same shape, get yourself a cutter.

-OK.

-Cut them out to make them the right shape.

-I'll leg it and get one.

-Here's one, Phil.

-Thank you.

Food, fun and fellowship. We give you thanks. Amen.

Two minutes.

-Service.

-Thank you.

-We did it, didn't we?

-We done it, babe.

'Linda and Phil have made a trio of tea-smoked salmon and boxty potato cake with horseradish cream,

'seared mackerel with beetroot salad,

'and potted shrimps topped with soda bread.'

The mackerel was fabulous and worked really well with the beetroot. Same with the salmon, it fell to pieces.

The salmon is nice and tender. It goes well with the potato underneath. Very, very nice.

Not quite so keen on the potted shrimp, if I'm honest. Peculiar aftertaste.

The shrimp, it was just different. I don't think it was bad. It was more of an acquired taste.

Apart from that, all three were really nice.

Hello.

Linda and Phil, thank you very much for a very nicely-presented and very tasty starter.

The mackerel and the salmon were particularly nice.

The potted shrimp was not to everyone's liking.

But, in the whole, I think the starter was very well received by everyone. Thank you very much.

It has been a privilege and an honour for us to be here today.

-So thank you very much, and I hope you enjoy the rest of your meal.

-Thank you.

-Bye.

-Thank you.

I feel exhausted. It was very stressful.

We did work well as a team, but we weren't together because I was taken out of the equation for two hours,

peeling shrimps, and then to have them say they weren't keen on the potted shrimp,

I feel a bit deflated now.

By and large, we done really well, they seemed really pleased with it.

I was happy, a little bit disappointed at the end, I wanted the plates to look a bit smarter.

-Sauce is ready to go for the pig cheeks.

-Yes.

You need to cut that pork, ready to go. Quick, quick, quick, let's go!

You've got 15 minutes, guys. Move, move, move!

-I need this pan.

-Let me check the pork is not burning.

'Nick and Aggie now have just ten minutes to get their pork trio finished

'and onto the plates piping hot.'

You've got seven minutes left, guys. Wellington still to cut.

-You've got to get four out of each one.

-Yeah. Yeah.

-Good. Well done, you.

Come on, Nick, let's get these ones out, mate.

Service, please.

We've been tasting it all day and it tasted nice enough to us.

So I hope the officers like it.

'Nick and Aggie have made a trio of roasted pork belly with celeriac and apple mash,

'pork Wellington with Savoy cabbage and bacon,

'and braised pig cheeks.'

That was absolutely spot-on, to be honest.

I'm a big fan of pork belly and it didn't disappoint.

I thought the pork Wellington was a bit dry, could have done with a bit of sauce or something.

I liked the celeriac and apple mash. I was unsure about braised pig cheeks, but they were really tasty.

The pork belly, I actually couldn't cut through the crackling. It defeated the Army knives.

Aggie and Nick, thank you very much for a very nice meal. Very nicely presented.

Everyone was a little bit nervous about trying the pig cheeks but they went down very nicely.

Only slight issue we had, the crackling was a bit too hard for the Army knives.

Apart from that, the consensus was that it was a very nice meal overall

-and well done. Thank you for your hard work.

-Thank you very much.

-Thank you. Glad you enjoyed it.

I'm all right. They didn't really buzz off the meal. They said it was nice, well done.

I wanted them to say it was really lovely or excellent.

As it was going out, I put it on the plate and I thought, "Wow! I'm really proud of that. That's great."

I feel absolutely, completely and utterly done in.

Right. We're all sorted.

'All the tension is now on Kirsty and Danny's rhubarb trio.'

Just don't get too close to them.

'While Kirsty burns off the top of the Cambridge creams,

'Danny begins plating up the other six components.'

-We are loving it.

-Come on, guys.

I like it.

-Service.

-Looks great. Really good.

-Well done! Well done!

-Well done.

'Danny and Kirsty have cooked a trio of stewed rhubarb

'topped with rhubarb and pink peppercorn sorbet,

'Cambridge burnt cream with shards of sugared rhubarb,

'and gingered rhubarb and Chantilly cream in puff pastry.'

I thought the stewed rhubarb was quite refreshing, which is good after a big meal.

Wasn't too sure what the pink peppercorn sorbet was going to be like,

but it was really nice. It was fabulous, really tasty.

The Cambridge burnt cream I found a bit too sweet. A bit too sickly and runny.

I really liked the rhubarb sandwich. It's quite soft, quite flaky. Really tasty.

Altogether, quite a nice dessert.

-Kirsty and Danny, thank you very much for a lovely pudding.

-Oh, I'm glad you enjoyed it.

We were all particularly keen to try the pink peppercorn sorbet and it really didn't disappoint.

It was very nice. But the Cambridge burnt cream, slightly too runny.

But otherwise, it was very tasty indeed.

Thank you very much indeed. Thank you.

-Well, they said they enjoyed it.

-It's great. Really enjoyed it.

We tried really hard to make sure they looked really nice. I think we pulled it off.

The feedback was really good. I'm feeling pretty tired but it was a great day.

I thought that was really exciting. The food looked extraordinary. Some of those dishes were beautiful.

The starter was done by Phil and Linda. Phil worked really hard

because Linda got lost in a bowlful of shrimps.

That guy does not want to go home. He made sure he delivered.

I'm really pleased, really proud of what we've done and I'm serious about this competition.

I care about what I do and I want to do well.

The main course was Nick and Aggie, and it looked good, but the Wellington wasn't quite right.

It went wrong because it was rushed by Aggie.

But I think Nick really stepped up to the mark when it came to service.

I worked really hard today. I couldn't have done more. I look forward to the next challenge.

Kirsty and Danny with desserts, that really surprised me.

Presentation hasn't been Danny's strength but that dessert was really pretty.

I'm really enjoying it and starting to think I am quite good at this.

I think if I keep trying, I can go further.

Our guys gave those boys and girls a night to remember. And they should be proud of themselves.

But what comes now? You and I have to decide which one of these six leaves the competition.

Next challenge, I need to really make sure I do the very best I can.

I'm looking forward to the next challenge enormously, but conscious one person is going home.

I have to work very hard to make sure it's not me.

It would be absolutely amazing to be in the final.

But there are six people in the show, five of them I think are better cooks than me. Or maybe four.

'Tomorrow the battle intensifies...

'..as the six celebrities are challenged to cook from the heart.'

-I've never seen you emotional like this.

-As long as we don't talk about it anymore, I'll be fine.

It means a lot to me. It's close to my heart.

They have to perform. They've got nowhere to hide.

They either show us passion on a plate or they're gone.

Subtitles by Red Bee Media Ltd

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