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 > 0:00:14To be a part of the final six is great.
0:00:16 > 0:00:20These celebrities have reached the top of their profession.
0:00:20 > 0:00:23But can they cut it in the kitchen?
0:00:23 > 0:00:27I think we're all upping our game. Everybody wants to go that extra mile to stay in.
0:00:27 > 0:00:31It's knockout time. I just want to make sure I go through.
0:00:32 > 0:00:35Cooking doesn't get tougher than this!
0:00:41 > 0:00:43DRAMATIC MUSIC
0:00:48 > 0:00:50These celebrities have been taking on the challenge
0:00:50 > 0:00:55to become the next MasterChef Champion.
0:00:55 > 0:01:01But at the end of today, one of these six will be going home.
0:01:01 > 0:01:02I've been on this journey so long,
0:01:02 > 0:01:06to get to the final and win it would be amazing.
0:01:08 > 0:01:11On a rugby pitch, you go into battle, but you've got people around you.
0:01:11 > 0:01:15When you go into that kitchen, it's a different kind of pressure.
0:01:15 > 0:01:20The further this goes on, the more pressure there is!
0:01:20 > 0:01:22Is my head going to burst?
0:01:25 > 0:01:27To stay in the competition,
0:01:27 > 0:01:32the celebrities have been asked to create one exceptional dish,
0:01:32 > 0:01:35inspired by someone close to them.
0:01:35 > 0:01:37Today, it's real pressure.
0:01:37 > 0:01:40They have to perform. They've got nowhere to hide.
0:01:40 > 0:01:43Today is about whether they have the heart and soul
0:01:43 > 0:01:45and the feel of one beautiful dish inside them.
0:01:45 > 0:01:49They either show us passion on a plate today or they're gone.
0:01:54 > 0:01:58While the celebrities prepare for today's challenge,
0:01:58 > 0:02:01John and Gregg have decided to each cook a dish
0:02:01 > 0:02:05inspired by their own food heroes.
0:02:05 > 0:02:07Let's cook.
0:02:14 > 0:02:18- What are you cooking, Mr Wallace? - I am making a strawberry pavlova.
0:02:18 > 0:02:22I'm going to make it not too sweet so you can have some, as well.
0:02:22 > 0:02:26What's your inspiration? Why strawberry pavlova?
0:02:26 > 0:02:30When I was young, me, my mum, dad and little brother lived downstairs
0:02:30 > 0:02:34and our grandparents lived upstairs, which was a really happy childhood,
0:02:34 > 0:02:38and I'm so old, this is a time from before supermarkets,
0:02:38 > 0:02:43and every Saturday, I would go down Rye Lane, Peckham, with my grandparents,
0:02:43 > 0:02:47and the first of the strawberries was always a big event.
0:02:47 > 0:02:50My grandmother would make a strawberry tea
0:02:50 > 0:02:52and me and my granddad would prep the strawberries
0:02:52 > 0:02:55and pretend she didn't know we were eating half of them.
0:02:55 > 0:02:59So strawberries remind me of my favourite person in the world, my granddad,
0:02:59 > 0:03:03and, of course, I've made a living out of selling them since then!
0:03:03 > 0:03:06You're a brave man, serving a pavlova to an Australian.
0:03:06 > 0:03:09You met my Aunty Mary, and she made a pretty good one.
0:03:09 > 0:03:12I hope you're making something I like.
0:03:13 > 0:03:17I am cooking pigeon, chips and mayonnaise.
0:03:18 > 0:03:21- Who inspired this dish? - When I first got to this country,
0:03:21 > 0:03:24I met an incredible lady, Rose Gray, who owned the River Cafe,
0:03:24 > 0:03:26and I used to eat there all the time.
0:03:26 > 0:03:30They would cook the simplest food with the most incredible ingredients.
0:03:30 > 0:03:33They would take three or four things and put them on a plate
0:03:33 > 0:03:36and serve them in a room with sunshine,
0:03:36 > 0:03:39and you would just feel absolutely alive.
0:03:39 > 0:03:41So that is why this is here.
0:03:41 > 0:03:44- We've lost Rose Gray, haven't we? - We have. This is in memory of her.
0:03:44 > 0:03:48I'd turn up at her door with vegetables. If she liked them, she'd buy them.
0:03:48 > 0:03:51She terrified me! She had a nasally voice.
0:03:51 > 0:03:54"Did you really grow those aubergines?" "I did."
0:03:54 > 0:03:58She was amazing. One of the greatest cooks this country's ever seen.
0:04:00 > 0:04:05One of the things I learnt from Rose, when you cook a pigeon like this,
0:04:05 > 0:04:10it needs little things that just make it stand out and become beautiful.
0:04:10 > 0:04:15So I have filled the inside of the cavity with lemon and chilli
0:04:15 > 0:04:19and I've cooked a load of shallots on the outside of the pan first,
0:04:19 > 0:04:22then pour in olives and rosemary over the top
0:04:22 > 0:04:27and then I'm going to put the lot in the oven and let them bake for about 15 minutes.
0:04:35 > 0:04:39This feel so strange! I feel like I should be shouting, "20 minutes left!"
0:04:39 > 0:04:43Don't do that just yet because I won't be ready.
0:04:50 > 0:04:52This mayo is now white.
0:04:52 > 0:04:56Garlic mayo is usually very rich and very green.
0:04:56 > 0:04:59That's made with veg oil and lots of garlic. It's very powerful.
0:04:59 > 0:05:03I'll add a bit of olive oil at the end to make it rich.
0:05:03 > 0:05:06You've got 15 minutes!
0:05:06 > 0:05:11- Hang on.- We've- got 15 minutes!
0:05:15 > 0:05:18Wow! They look great!
0:05:31 > 0:05:34Do you know, I'm really happy.
0:05:34 > 0:05:38- So you should be.- Do you like it? - Yes. Is that your portion?
0:05:39 > 0:05:42- Can we taste?- Yes, let's taste.
0:05:42 > 0:05:46John, in honour of the legendary chef Rose Gray,
0:05:46 > 0:05:48has cooked roast pigeon
0:05:48 > 0:05:52with black olives, shallots and rosemary
0:05:52 > 0:05:56with potato chips and mayonnaise.
0:05:56 > 0:05:58Your pigeon was in honour of Rose Gray.
0:05:58 > 0:06:03It does look like one of her dishes. It's got that robustness and honesty.
0:06:07 > 0:06:11I thought, "If it's no good, I'll tell him it's lovely anyway",
0:06:11 > 0:06:15but it's delicious, John. It's really moist.
0:06:15 > 0:06:20It's the quality of that bird that's surprised me. That's lovely!
0:06:20 > 0:06:23Thank you. I'm humbled.
0:06:25 > 0:06:29Gregg's dish, inspired by his granddad, is pavlova,
0:06:29 > 0:06:34topped with strawberries, red currants and a raspberry coulis.
0:06:35 > 0:06:37I'm very excited about this pav.
0:06:37 > 0:06:41A celebration of strawberries because of your granddad.
0:06:48 > 0:06:51It's nice, but...
0:06:51 > 0:06:53- THEY LAUGH - Shut up!
0:06:53 > 0:06:57What I love, I really love, is the sweet coulis with the really fresh strawberries,
0:06:57 > 0:07:00that crispy outside, marshmallow-soft on the inside,
0:07:00 > 0:07:05and I love the sharpness of those currants on top with the rich vanilla cream.
0:07:05 > 0:07:07It works very well. Very well indeed.
0:07:07 > 0:07:12- Can I have a go?- Good job. I'll see you in about ten minutes when you've finished eating it.
0:07:14 > 0:07:16Mm!
0:07:16 > 0:07:19- It's not too sweet. - No, it's not too sweet at all.
0:07:19 > 0:07:21- Mm!- It's delicious.
0:07:21 > 0:07:26- John, yours was good, but this... - Yes, I know. This is the real deal.
0:07:26 > 0:07:29I really enjoyed cooking something that means a lot to me.
0:07:29 > 0:07:31Let's hope they can do the same.
0:07:31 > 0:07:34DRAMATIC MUSIC
0:07:44 > 0:07:46If I can keep my nerve,
0:07:46 > 0:07:50and everything goes according to plan, it'll be OK.
0:07:50 > 0:07:52All I can do is cook how I love to cook
0:07:52 > 0:07:56and be really happy with what I've presented.
0:07:56 > 0:07:59I'm really raring to go today!
0:08:14 > 0:08:16Welcome back. We want to see passion today.
0:08:16 > 0:08:19One dish that evokes a memory
0:08:19 > 0:08:22of somebody special to you.
0:08:22 > 0:08:27The greatest cooks in the world are able to share their emotions through their food.
0:08:27 > 0:08:30One extraordinary dish...
0:08:30 > 0:08:32At the end of this,
0:08:32 > 0:08:35one of you is going home.
0:08:35 > 0:08:38One hour and ten minutes...
0:08:39 > 0:08:41Let's cook.
0:08:56 > 0:09:00Kirsty is a respected journalist. She's also a ferocious competitor.
0:09:00 > 0:09:03There have been moments of real greatness.
0:09:03 > 0:09:10I love the soft lentils, those sweet vegetables running all the way through. I really like it.
0:09:11 > 0:09:14She's consistent, she's vibrant, she's exciting
0:09:14 > 0:09:19and she delivers really good food day after day.
0:09:19 > 0:09:24MasterChef has taken over everything at the moment. It's like a total immersion course.
0:09:24 > 0:09:28You think, eat, breathe food. Textures, flavours...
0:09:28 > 0:09:30It's extraordinary.
0:09:32 > 0:09:36What's your dish, and what story inspired the dish?
0:09:36 > 0:09:41The dish is a linguine with a fresh tomato sauce and mussels.
0:09:41 > 0:09:44The reason I'm doing this is because of these.
0:09:44 > 0:09:45In the 1860s,
0:09:45 > 0:09:47my great grandfather
0:09:47 > 0:09:53was the first fruit grower in the Clyde Valley to put acres under glass.
0:09:53 > 0:09:58My earliest memory is going with my great uncle, in his overalls, into the tomato houses
0:09:58 > 0:10:01and the door opens and it's this wonderful humid smell.
0:10:01 > 0:10:04He got me to pick a tomato, I ate it,
0:10:04 > 0:10:07and ever since then, it's a key thing in my family.
0:10:07 > 0:10:09There's nothing like it.
0:10:09 > 0:10:14So back in the 1860s, your great grandfather put all his hopes into tomatoes
0:10:14 > 0:10:17- and you're doing the same thing? - Exactly!
0:10:17 > 0:10:20Lovely memories, but does a bowl of pasta do it justice?
0:10:20 > 0:10:24I think it does. Anything you put the tomatoes in, it's about the tomatoes,
0:10:24 > 0:10:28- so I'm very happy to be cooking this. - Cheers, Kirsty.
0:10:33 > 0:10:35Today, Kirsty is playing with fire.
0:10:35 > 0:10:39Pasta - difficult to get right, tomato sauce - the balance perfect
0:10:39 > 0:10:44and really good mussels - not chewy, but just beautifully soft.
0:10:45 > 0:10:49It just seems like a very homely dish
0:10:49 > 0:10:52to celebrate such a lovely memory.
0:11:00 > 0:11:03I'm beginning to fall in love with Danny's creativity.
0:11:03 > 0:11:09Danny has always cooked food which is extremely interesting.
0:11:09 > 0:11:14I like the spiciness of the cayenne pepper around the outside of the fish. Fantastic.
0:11:14 > 0:11:17I can find nothing wrong with that whatsoever.
0:11:17 > 0:11:20I would happily now eat the lot.
0:11:21 > 0:11:25If you've invented that out of your mind, that's great!
0:11:26 > 0:11:29You get so much enjoyment when something works.
0:11:29 > 0:11:33I've really upped my workload. I've been really trying.
0:11:33 > 0:11:37It's kind of taken over my whole brain, really.
0:11:40 > 0:11:46- Danny, what are you cooking for us? - Pork tenderloins cooked in baking paper,
0:11:46 > 0:11:49and presented with some spiced red cabbage
0:11:49 > 0:11:51and a chestnut sauce.
0:11:51 > 0:11:54What do you get from wrapping the pork in paper?
0:11:54 > 0:11:58It seals all the flavours in, and the butter, and it's got a really nice juice.
0:11:58 > 0:12:03You open it out and you get this waft of the concealed juices and flavours.
0:12:03 > 0:12:06It's like a little Christmas cracker.
0:12:06 > 0:12:09- Who inspired the dish? - The cabbage, it was inspired by...
0:12:09 > 0:12:12I remember when I was a lad, going to my Granddad's for weekends,
0:12:12 > 0:12:17and when he did a roast, he cooked really nice red cabbage. It reminds me of him.
0:12:17 > 0:12:20- And the pork?- The pork's an old recipe from the North Somerset area,
0:12:20 > 0:12:24where I'm living at the moment, so I thought it was a link to my surroundings.
0:12:24 > 0:12:27Do you think your granddad would be impressed?
0:12:27 > 0:12:30Hopefully, somewhere, he's looking down and egging me on,
0:12:30 > 0:12:35probably taking the mickey, I should imagine, but I'd like to think that.
0:12:35 > 0:12:40- Lots at stake today, Danny? - I've really got to get on with it.
0:12:40 > 0:12:41I'm behind.
0:12:41 > 0:12:45- Good luck, Dan.- Quickly now... All right. Thanks, guys.
0:12:50 > 0:12:53The base of Danny's dish is his granddad's cabbage.
0:12:53 > 0:12:58He needed to find something to go with it and, of course, perfectly, pork and apples.
0:12:58 > 0:13:01It wouldn't be Danny if it wasn't a little bit different.
0:13:01 > 0:13:03I like that about Danny.
0:13:03 > 0:13:05But how does it look?
0:13:07 > 0:13:11You've had 20 minutes! 20 minutes gone.
0:13:14 > 0:13:16Aggie, TV presenter,
0:13:16 > 0:13:21I think there are times when that lady has set the benchmark for this competition.
0:13:21 > 0:13:25Caramel, toffee, stickiness, creme fraiche as a little sour note,
0:13:25 > 0:13:28- very good!- Oh, great!
0:13:29 > 0:13:32Aggie... I love it.
0:13:32 > 0:13:38- That's a restaurant-standard dish. That is lovely.- Thank you.
0:13:39 > 0:13:43Today, she has a chance to perform once again.
0:13:43 > 0:13:48Be consistent, Aggie, and you stay in the competition.
0:13:48 > 0:13:51I could make this sort of thing every day of the week.
0:13:51 > 0:13:54And I have been lately, believe me!
0:13:54 > 0:13:56I hope they'll enjoy it.
0:13:56 > 0:14:00If it's cooked properly, you can't fail to.
0:14:04 > 0:14:07- What are you making, Aggie? - Jam doughnuts and custard.
0:14:07 > 0:14:12- Inspired by?- It's about my dad. He's no longer with us.
0:14:12 > 0:14:16He was a blacksmith, so a manual worker, he never put on any fat.
0:14:16 > 0:14:21He could eat whatever he liked, and this is the sort of thing he absolutely loved.
0:14:21 > 0:14:24He'd be brushing all the sugar from his mouth.
0:14:24 > 0:14:27It would be completely and utterly up his street!
0:14:27 > 0:14:31And my mum is the best raspberry jam-maker
0:14:31 > 0:14:33and so I'm using her raspberry jam recipe.
0:14:33 > 0:14:36- If this is your mum's jam raspberry...- Yes?
0:14:36 > 0:14:41..and you're cooking doughnuts because your dad would be fond, what sort of pressure are you under?
0:14:41 > 0:14:47I need to make sure the doughnuts have risen enough to be fluffy. I'm putting pressure on myself.
0:14:47 > 0:14:52- I don't suppose Mum's jam's ever gone wrong before?- No! No!
0:14:52 > 0:14:54No, you're right, it could be a first.
0:14:54 > 0:14:58Jam doughnuts, custard... Is it enough to keep you in?
0:14:58 > 0:15:02- Who knows? That's for you to decide. - Good luck, Aggie.- Cheers.
0:15:05 > 0:15:09Aggie's dad had a sweet tooth. I understand that perfectly.
0:15:09 > 0:15:14She's got sugary doughnuts filled with raspberry jam, served with custard.
0:15:14 > 0:15:15It could be wonderful!
0:15:15 > 0:15:18It's got to be perfect or they don't work.
0:15:18 > 0:15:23They don't rise enough, they're stodgy in the middle, they're not crunchy, not enough jam,
0:15:23 > 0:15:27made from scratch, they are very dangerous.
0:15:27 > 0:15:2935 minutes left, guys!
0:15:29 > 0:15:32You are halfway.
0:15:38 > 0:15:43Phil has got better and better as the competition has developed.
0:15:43 > 0:15:47He came in, big West Country lad doing big hearty fare.
0:15:47 > 0:15:51By and by, his food has got more elegant, it's got smarter and smarter.
0:15:51 > 0:15:54That is gorgeous. This is good cooking.
0:15:54 > 0:15:58What I like about it is, you've found your place
0:15:58 > 0:16:00between that elegance
0:16:00 > 0:16:04and the rustic world that you love so much.
0:16:06 > 0:16:08There's a man who cooks from his heart.
0:16:08 > 0:16:12I know that fella wants this, it's obvious.
0:16:13 > 0:16:17My passion, my love of food and of cooking is a genuine one.
0:16:17 > 0:16:21I want to go all the way.
0:16:23 > 0:16:25It smells good. What are you making?
0:16:25 > 0:16:29I'm doing a fillet of neck lamb with a merguez sausage,
0:16:29 > 0:16:32with some roasted vegetables
0:16:32 > 0:16:36- and a cous cous.- A bit North African! Where's the inspiration?
0:16:36 > 0:16:40It's inspired from my honeymoon with Kate, my wife.
0:16:40 > 0:16:44This is from a restaurant. It's very similar. Not the same, obviously.
0:16:44 > 0:16:46Is this to your taste or to Kate's taste?
0:16:46 > 0:16:52It's to both of our tastes. It brings back really good thoughts.
0:16:52 > 0:16:55You are a passionate man. I've never seen you emotional like this.
0:16:55 > 0:16:59- Are you all right?- As long as we don't talk about it any more, I'm fine!
0:16:59 > 0:17:02We know that your food is generous, robust.
0:17:02 > 0:17:07How are we going to reflect that time of a restaurant in the presentation?
0:17:07 > 0:17:10With all the flavours, it's not just about the lamb,
0:17:10 > 0:17:14it's the vegetables, the sausage with the cous cous,
0:17:14 > 0:17:18and trying to combine it together so when you're eating,
0:17:18 > 0:17:21your brain clicks into "I could be in that place,
0:17:21 > 0:17:24"with the sun shining and a glass of beer."
0:17:24 > 0:17:27- Good place to start. Good luck. - Cheers. Thank you.
0:17:29 > 0:17:33I've never seen Phil so emotional. I like the sound of his dish.
0:17:33 > 0:17:38It reminds him of his time with the person he obviously loves the most, his wife.
0:17:38 > 0:17:42I hope he can get all that emotion onto a plate.
0:17:43 > 0:17:4840 minutes you've had! Half an hour left, please!
0:17:50 > 0:17:52Nick is a quality contestant.
0:17:52 > 0:17:55He has delivered some really good-looking food.
0:17:55 > 0:17:58The risotto is lovely. It's light and fragrant, with some herbs.
0:17:58 > 0:18:01A big "mm" for the risotto.
0:18:03 > 0:18:05That thing is a knockout.
0:18:05 > 0:18:07Stunning.
0:18:07 > 0:18:10He's a grafter. He comes in this kitchen
0:18:10 > 0:18:13and grunts and sweats like a championship tennis player.
0:18:13 > 0:18:18There is a man who's putting the effort in and it's paying dividends.
0:18:18 > 0:18:20I hope this dish is going to be enough.
0:18:20 > 0:18:22It means a lot to me. It's close to my heart.
0:18:22 > 0:18:28Hopefully, John and Gregg will like it. I can only hope for the best.
0:18:28 > 0:18:31Nick, nice and organised and tidy, as usual.
0:18:31 > 0:18:34- Thanks! Sorry! - Are you in a bit of a pickle, son?
0:18:34 > 0:18:39It's just a bit of a scramble, trying to get it all done in time.
0:18:39 > 0:18:44- What are you cooking? - I'm going to try and do a traditional Cockney pie and mash with liquor.
0:18:44 > 0:18:46Whether it comes out, I don't know.
0:18:46 > 0:18:50- Who loved pie, mash and liquor? - Sadly, a couple of years ago, I lost my dad.
0:18:50 > 0:18:53He was larger than life, he loved his food
0:18:53 > 0:18:57and one of his favourite dishes was pie and mash, but we never made it.
0:18:57 > 0:19:00It's a time-honoured London tradition.
0:19:00 > 0:19:03Are you brave or foolish in trying to recreate one?
0:19:03 > 0:19:07It was a dish of a lifetime, inspired by someone you love,
0:19:07 > 0:19:11so I thought I'd give a stab at it for my old man.
0:19:11 > 0:19:14Sitting at the pie and mash shop, eating pies with your dad,
0:19:14 > 0:19:18- what sort of banter happened across that table?- Mostly football chat.
0:19:18 > 0:19:22He was a sportsman, an ex-boxer, so mostly football chat.
0:19:22 > 0:19:25I'll tell you how much I love it,
0:19:25 > 0:19:29when I first got married, I had my reception in a pie and mash shop.
0:19:29 > 0:19:30Did you? There you go!
0:19:30 > 0:19:33- You've got a tall order! - I'll try my best!
0:19:33 > 0:19:36- Good luck, mate.- Cheers. - Well done, Nick.- Thanks.
0:19:36 > 0:19:39I wanna put me thumbs under me braces and have a dance!
0:19:39 > 0:19:41HE GIGGLES
0:19:43 > 0:19:45Nick's a working-class Londoner, same as me.
0:19:45 > 0:19:49He was brought up with a love of pie and mash, eating it with his dad!
0:19:49 > 0:19:53But, John, these dishes are shrouded in myth and legend.
0:19:53 > 0:19:56It's a tall order to do one justice.
0:20:01 > 0:20:04Linda is a well-known model and actress.
0:20:04 > 0:20:06She's a mum. She cooks with love.
0:20:06 > 0:20:10She cooks with heart. She does crowd-pleasing dishes.
0:20:10 > 0:20:14I think that's a job well done. Nice-looking plate. The stuff tastes good.
0:20:14 > 0:20:17The steak - really well cooked.
0:20:17 > 0:20:22That sauce is delicious.
0:20:23 > 0:20:29Linda has the chance to take her food up one more step.
0:20:31 > 0:20:33- Linda.- Yes? - What are you cooking for us?
0:20:33 > 0:20:36I'm cooking a chicken Marengo.
0:20:36 > 0:20:38Why chicken Marengo?
0:20:38 > 0:20:42My dad's Italian and Marengo is in northern Italy.
0:20:42 > 0:20:45Napoleon fought a battle there with the Austrians in the 1800s.
0:20:45 > 0:20:51He sent his chef out to the local farm, and he came back with chickens, tomatoes and eggs,
0:20:51 > 0:20:55and Napoleon liked it so much, he named his horse after it.
0:20:55 > 0:20:57- Did your dad eat this dish?- Yes.
0:20:57 > 0:21:02When I asked him if there was anything from his childhood I should cook, he said go for this one.
0:21:02 > 0:21:04Does he cook?
0:21:04 > 0:21:06He couldn't boil an egg!
0:21:06 > 0:21:08Throughout this competition,
0:21:08 > 0:21:12you've always produced food which is very tasty and crowd-pleasing.
0:21:12 > 0:21:16- Today, do you need to take it up one more step?- Absolutely.
0:21:16 > 0:21:19It's always on these days I feel the pressure pile on.
0:21:19 > 0:21:24I'm hoping it all comes out as it does when I cook it at home!
0:21:24 > 0:21:29- If Dad was standing next to you, what would he say? - I'd be going, "Get your hands out!"
0:21:29 > 0:21:33No, he's lovely, my old dad! He'd love this meal.
0:21:34 > 0:21:37It's important that I get this dish right
0:21:37 > 0:21:40because my dad will be very annoyed if I don't.
0:21:40 > 0:21:43You're as good as your last dish.
0:21:43 > 0:21:47If I completely mess up today, I'll probably be the one that goes.
0:21:48 > 0:21:51It's a lovely dish. It's done lots of different ways.
0:21:51 > 0:21:57It's whether she can make what is basically a stewy dish look something more than that.
0:21:57 > 0:22:02You've got 20 minutes left! Big day! 20 minutes!
0:22:10 > 0:22:13Five minutes! Finishing touches!
0:22:19 > 0:22:22Two minutes, guys. Just two minutes left.
0:22:28 > 0:22:32That's it! Stop, please! Stop.
0:22:41 > 0:22:43Over the last few weeks,
0:22:43 > 0:22:49these celebrity cooks have worked hard to impress.
0:22:51 > 0:22:56But only five of them can stay in the competition.
0:23:04 > 0:23:06TENSE MUSIC
0:23:10 > 0:23:13First up is Kirsty.
0:23:13 > 0:23:16In honour of her great granddad,
0:23:16 > 0:23:21she has made linguini with mussels and a spicy tomato sauce.
0:23:23 > 0:23:29Let's see if you've done the memories of your grandfather's tomatoes justice.
0:23:34 > 0:23:38Kirsty, I can honestly, honestly say with my hand on my heart,
0:23:38 > 0:23:43- I think your bowl of pasta is delicious.- Good.
0:23:44 > 0:23:49I thought, "It's a bowl of pasta. Really, Kirsty?"
0:23:49 > 0:23:52But actually, it's delicious.
0:23:52 > 0:23:55It's really light, it's really thin, it's melting in the mouth.
0:23:55 > 0:23:58You have the sweetness and the depth of tomatoes.
0:23:58 > 0:24:01You've got the flavour of the sea from those mussels.
0:24:01 > 0:24:07Possibly a little heavy-handed with the pepper, but I'll forgive you.
0:24:07 > 0:24:12- Good job, Kirsty.- Great. Good. - All right?- Mm.
0:24:18 > 0:24:22Love the richness of the sauce. It's not acidic in any way.
0:24:22 > 0:24:23You have spiced it really well.
0:24:23 > 0:24:26The taste of the mussels and the juice through the sauce
0:24:26 > 0:24:29with the well-made pasta, it's delicious.
0:24:29 > 0:24:32It's beautifully made. It's a really good thing.
0:24:32 > 0:24:35The question for me is,
0:24:35 > 0:24:39with the other people and the amount of work they've put in, we have got a bowl of pasta.
0:24:39 > 0:24:42Well, I hope I've done enough,
0:24:42 > 0:24:47because tomatoes are really important and it was a lifeblood of the family,
0:24:47 > 0:24:50so I hope, even though it's simple, I've done justice to it.
0:24:50 > 0:24:53- Well done, Kirsty. - Thank you very much.
0:24:54 > 0:24:56My instinct is that they liked the dish.
0:24:56 > 0:25:01I think I got the best flavour out of the tomato I could've got.
0:25:01 > 0:25:06You never know. I'm not taking anything for granted.
0:25:10 > 0:25:12Inspired by his granddad,
0:25:12 > 0:25:15Danny has made West Country pork tenderloins
0:25:15 > 0:25:17stuffed with breadcrumbs and herbs,
0:25:17 > 0:25:19with red cabbage
0:25:19 > 0:25:23and a chestnut and roasted garlic sauce.
0:25:24 > 0:25:28Interesting cookery method. Inside that parcel, the pork will stream
0:25:28 > 0:25:31and should stay lovely and moist, all the flavours infused.
0:25:31 > 0:25:34Cooking in a bag has been done for centuries. Brilliant. Good idea.
0:25:34 > 0:25:37It's supposed to be opened like a parcel, a present.
0:25:38 > 0:25:41Ooh, look at that.
0:25:42 > 0:25:43Wow.
0:25:49 > 0:25:54I think your pork has gone too far and gone slightly dry.
0:25:54 > 0:25:56But for the rest of it, I think it's brilliant.
0:25:56 > 0:26:00It does taste like Christmas. It is like a little present.
0:26:00 > 0:26:03All the herb stuffing inside is taking on the flavour.
0:26:03 > 0:26:06I think the chestnut and garlic is lovely with it.
0:26:06 > 0:26:10I love all that liquid that's come out and soaked up by your cabbage.
0:26:10 > 0:26:14- It's a really, really tasty thing. - Thanks.
0:26:20 > 0:26:23I like that, Danny. I do like that.
0:26:23 > 0:26:27Tiny little bit of acidity, lots of spice, sweetness from the chestnut.
0:26:27 > 0:26:31Granddad's red cabbage is a joy. I wish I'd met the man if he cooks like that.
0:26:31 > 0:26:35The flavours around your meat are wonderful,
0:26:35 > 0:26:38- but your pork is a little dry.- Mm.
0:26:38 > 0:26:40Danny, big day today. Is it enough?
0:26:40 > 0:26:43Well, I hope so.
0:26:43 > 0:26:45I really hope so.
0:26:45 > 0:26:50I think, overall, it was OK. It was OK.
0:26:50 > 0:26:53I'm sure my granddad would be proud of me.
0:26:53 > 0:26:55I'd love to think so.
0:26:58 > 0:27:01Nick, in memory of his dad,
0:27:01 > 0:27:04has cooked minced beef pie and mash with liquor,
0:27:04 > 0:27:08a traditional parsley sauce.
0:27:10 > 0:27:13I think it looks great. I think it looks really honest.
0:27:13 > 0:27:17I think it looks brilliant. Really like it.
0:27:17 > 0:27:20Mm! Hey, you!
0:27:26 > 0:27:31I really like it. I can see you sitting at a big table in a cafe,
0:27:31 > 0:27:35eating pie and liquor and mash with your dad, having a chat.
0:27:35 > 0:27:38I think that's really special. It's well seasoned, well made,
0:27:38 > 0:27:42the liquor is tasty, your mashed potato's good.
0:27:42 > 0:27:45It has got some lumps in it, which is a bit of a shame.
0:27:45 > 0:27:49The pastry is just thin enough to be a casing for that lovely meat.
0:27:49 > 0:27:52Do you know what's really special for me, Nick?
0:27:52 > 0:27:56That's the closest I've got to an Aussie meat pie since I've been here!
0:27:56 > 0:28:00- That's great!- Thank you.
0:28:05 > 0:28:07That liquor is fantastic.
0:28:07 > 0:28:11It's coating everything, it's carrying all the flavours.
0:28:11 > 0:28:14You've got plenty of seasoning inside your pie.
0:28:14 > 0:28:16Your pastry is light. Your mash is creamy.
0:28:16 > 0:28:21Nick, that is as close an attempt at a traditional pie and mash as I've seen.
0:28:21 > 0:28:24- Thanks, mate.- Good lad.
0:28:24 > 0:28:29Hopefully, my dad's looking down on me saying, "Nice one, son!"
0:28:29 > 0:28:33That is a dish that's close to mine and my family's heart.
0:28:33 > 0:28:36I'm proud to have done it a bit of justice.
0:28:37 > 0:28:42Linda has cooked one of her dad's favourite dishes,
0:28:42 > 0:28:46chicken Marengo on a potato rosti,
0:28:46 > 0:28:50with mushrooms and olives topped with a quail's egg
0:28:50 > 0:28:53and served with asparagus.
0:29:01 > 0:29:03It looks a little messy. It tastes great.
0:29:03 > 0:29:08The sauce is sweet and rich and quite peppery.
0:29:08 > 0:29:11The chicken's moist, there's crunchy bits in the potatoes.
0:29:11 > 0:29:14It all tastes yummy.
0:29:14 > 0:29:19But the asparagus does not match this chicken dish.
0:29:19 > 0:29:22The chicken is warm and rich and sweet,
0:29:22 > 0:29:25asparagus is probably the most powerful of vegetables.
0:29:25 > 0:29:29It's just that I love asparagus.
0:29:29 > 0:29:32It's difficult to say about presentation.
0:29:32 > 0:29:37We've got these little bits around the outside to make the plate look special,
0:29:37 > 0:29:41but the chicken itself is a little bit mountainous,
0:29:41 > 0:29:44a little bit big and sort of...
0:29:44 > 0:29:47..plonked.
0:29:52 > 0:29:55I really like the crispy bits of your rosti
0:29:55 > 0:29:59with the softness of your chicken, and your sauce is really good.
0:29:59 > 0:30:03The bottom of that rosti is a little bit greasy,
0:30:03 > 0:30:05which is a shame.
0:30:06 > 0:30:11If I'd served that up at home, I'd have been satisfied and thought it was a great dish.
0:30:11 > 0:30:14I didn't make any major mistakes,
0:30:14 > 0:30:17but my lack of knowledge has let me down, I think.
0:30:19 > 0:30:23Aggie has cooked her dad's favourite dessert,
0:30:23 > 0:30:26doughnuts with raspberry jam and custard,
0:30:26 > 0:30:29with a sprinkling of raspberry dust.
0:30:31 > 0:30:36That looks lovely. That looks very appealing.
0:30:37 > 0:30:40SHE LAUGHS
0:30:43 > 0:30:47I love that jam, your mother's jam, bursting with fruit,
0:30:47 > 0:30:49a bit of sharpness, not too sweet.
0:30:49 > 0:30:52The custard's a wonderful idea as a dipping thing.
0:30:52 > 0:30:55- The doughnuts themselves are a little heavy.- Mm.
0:30:55 > 0:30:57A little dry.
0:30:57 > 0:31:00The best of doughnuts disappear in your mouth.
0:31:00 > 0:31:04This thing took a fair bit of chewing, Aggie.
0:31:04 > 0:31:08- You wouldn't want to hit anybody on the head with one.- Aww! OK.
0:31:08 > 0:31:10I think it's great and fun.
0:31:10 > 0:31:14It's interesting that you've cooked something that your father would've loved,
0:31:14 > 0:31:18your mum's raspberry jam and good custard.
0:31:20 > 0:31:23I love jam doughnuts.
0:31:29 > 0:31:32That jam and custard, I could eat a bowl full of it.
0:31:32 > 0:31:36That jam is beautiful. It's fresh, it's not too sweet.
0:31:36 > 0:31:38The custard is beautifully made.
0:31:38 > 0:31:41Your doughnuts, they are a little bit dry,
0:31:41 > 0:31:44- a bit heavy.- Yes. Yes.
0:31:44 > 0:31:49It's so frustrating and it's so irritating.
0:31:49 > 0:31:53Somebody else, please do worse than me!
0:31:55 > 0:31:57Last up is Phil.
0:31:57 > 0:32:02In memory of his honeymoon in Crete with his wife Kate,
0:32:02 > 0:32:05he's cooked a neck of lamb with merguez sausage
0:32:05 > 0:32:09on a bed of mixed vegetables and cous cous.
0:32:10 > 0:32:13Inspired by Mrs Vickery and your time on honeymoon.
0:32:13 > 0:32:14Absolutely.
0:32:14 > 0:32:20- I haven't met Mrs Vickery, but this is very pretty. - It's very, very similar.
0:32:28 > 0:32:33That lamb is as soft a piece of lamb as I've ever eaten.
0:32:33 > 0:32:34Beautifully soft.
0:32:34 > 0:32:38Tangs of garlic in there, the heat of pepper
0:32:38 > 0:32:41and real punch in there for a little bit of olive, as well.
0:32:41 > 0:32:45All of the flavours of North Africa. It's lovely.
0:32:46 > 0:32:48It is really beautiful.
0:32:48 > 0:32:52It looks like a really well rehearsed, well practiced,
0:32:52 > 0:32:56well thought-out and very well-executed dish.
0:33:02 > 0:33:06A lovely dish, beautifully cooked, beautifully thought-out,
0:33:06 > 0:33:11beautifully executed, seasoned, beautifully put on the plate.
0:33:11 > 0:33:12- But...- But.
0:33:12 > 0:33:17..I never expected something as pretty, light, dainty
0:33:17 > 0:33:20and as tasty as a dish like that from you ever.
0:33:20 > 0:33:24- Good on you.- Thank you.- Good on you.
0:33:24 > 0:33:26Hey, you all right, mate?
0:33:26 > 0:33:30- Fine.- You're not going to blub? - As long as you don't talk about it!
0:33:30 > 0:33:32- I'm just pleased. - You are such a softy!
0:33:32 > 0:33:35I know. HE SNIFFS
0:33:35 > 0:33:36Well done. Thank you.
0:33:36 > 0:33:38- Thanks, Phil.- Thanks.
0:33:39 > 0:33:41I loved cooking today.
0:33:41 > 0:33:45I love cooking, I love things with a meaning.
0:33:45 > 0:33:47To see people smile when you've cooked something
0:33:47 > 0:33:50is just the best feeling in the world,
0:33:50 > 0:33:53particularly when it's people like John and Gregg,
0:33:53 > 0:33:57who are not afraid to let you know when it's not right.
0:33:57 > 0:34:01ATMOSPHERIC MUSIC
0:34:04 > 0:34:07The standard of food is just fantastic today in this room.
0:34:07 > 0:34:09Amazing.
0:34:12 > 0:34:17Tough competition, and the decision of who goes and who stays just got tougher.
0:34:17 > 0:34:19Thanks very much.
0:34:28 > 0:34:31- It's amazing, where does the time go?- I know!
0:34:31 > 0:34:33You look at the clock and it's just over.
0:34:36 > 0:34:42Good food to remind you of someone or something special, that's what we asked them to do,
0:34:42 > 0:34:45to cook for us something which meant something to them.
0:34:45 > 0:34:50All in all, I think we had a great result. Some really interesting food.
0:34:50 > 0:34:52Whose did you like?
0:34:52 > 0:34:56I think Nick has given us some really good dishes.
0:34:56 > 0:35:00I think that pie with the liquor and the mash
0:35:00 > 0:35:02was a great, great thing.
0:35:02 > 0:35:06The crust was good, the meat filling was really tasty. The liquor tasted of parsley.
0:35:06 > 0:35:11That is the closest imitation to authentic pie and mash and liquor
0:35:11 > 0:35:13outside of a pie and mash shop I've ever had.
0:35:13 > 0:35:16Nick delivered what he wanted to deliver -
0:35:16 > 0:35:18something that reminded him of his dad.
0:35:18 > 0:35:22Nick's definitely in. Definitely, definitely in! Good day today.
0:35:22 > 0:35:27It's touch and go. I want to stay in, as does everyone else,
0:35:27 > 0:35:30so fingers crossed.
0:35:30 > 0:35:34- The next dish which contained the most emotion came from... - BOTH: Phil.
0:35:34 > 0:35:37Phil was cooking a dish which was about his honeymoon,
0:35:37 > 0:35:40sitting with his wife and enjoying great food.
0:35:40 > 0:35:44You can see where it started from - a big bowl of cous cous, spiced lamb, some vegetables.
0:35:44 > 0:35:46He did an extraordinary job.
0:35:46 > 0:35:50I'm blown away. I'm really surprised by what Phil did today.
0:35:50 > 0:35:53Phil has gone from the biggest, most rustic cook
0:35:53 > 0:35:57to the man with the best presentation skills in the room!
0:35:57 > 0:36:02Technically, John, that neck of lamb was as moist as a leg.
0:36:02 > 0:36:04It was beautiful.
0:36:04 > 0:36:06Phil's in.
0:36:06 > 0:36:08I've done all I can do.
0:36:08 > 0:36:13It's up to John and Gregg to decide what they want.
0:36:13 > 0:36:15Next, Kirsty.
0:36:15 > 0:36:18I think it was brave to take a tomato
0:36:18 > 0:36:20and turn it into a very good sauce.
0:36:20 > 0:36:24It went really well with the salty mussels and the well-made pasta.
0:36:24 > 0:36:29I had no idea that her family were tomato growers. They're greengrocers. I like them.
0:36:29 > 0:36:32It was a nice, flavoursome, tasty dish.
0:36:32 > 0:36:35You put all this effort in and you hope that it's paid off,
0:36:35 > 0:36:36and I hope it has paid off.
0:36:36 > 0:36:39You and I agree that...
0:36:39 > 0:36:43..Phil, Nick and Kirsty should go through.
0:36:43 > 0:36:47Right. I've got three other people with issues -
0:36:47 > 0:36:50Linda, Danny
0:36:50 > 0:36:52and Aggie.
0:36:52 > 0:36:56I wouldn't mind putting my hand up for Danny
0:36:56 > 0:36:58because of the creativity and fine cooking.
0:36:58 > 0:37:01I think that's the great thing. When he wants to snatch your heart,
0:37:01 > 0:37:04Danny can snatch your heart.
0:37:04 > 0:37:09Really lovely red cabbage cooked in honour of his grandfather, which I thought was great.
0:37:09 > 0:37:12I like Danny's inventiveness. He did overcook the pork,
0:37:12 > 0:37:17but who expected pork with sauce and flavourings and herbs in a bag?
0:37:17 > 0:37:20I didn't. And a chestnut sauce? It was lovely.
0:37:20 > 0:37:23- So, can we agree, Danny stays in? - Yes.
0:37:23 > 0:37:27I did my best. I really, really tried my hardest.
0:37:27 > 0:37:30I just hope I've done enough to stay in.
0:37:31 > 0:37:35And now it's between Aggie and Linda.
0:37:35 > 0:37:39If I look at Linda's food today, the presentation is not right.
0:37:39 > 0:37:45Lumps of asparagus with lemon juice, with a chicken dish, is an issue.
0:37:45 > 0:37:47But you would eat the whole thing.
0:37:47 > 0:37:52You would have no issues whatsoever about eating that whole plate.
0:37:52 > 0:37:55Everything's seasoned really well, everything tastes really good.
0:37:55 > 0:37:57I'd love to go through.
0:37:57 > 0:37:59I'd like to see it to the end
0:37:59 > 0:38:02just because I don't want to miss anything!
0:38:03 > 0:38:05Aggie, with all her experience...
0:38:05 > 0:38:09Yes, she made lovely raspberry jam and wonderful custard,
0:38:09 > 0:38:13but those doughnuts were more sort... of a bit golfball-like,
0:38:13 > 0:38:16rather than being lovely, soft doughnuts.
0:38:16 > 0:38:20They were heavy and dry and thick. More like dough balls.
0:38:20 > 0:38:23I was in control of that dish
0:38:23 > 0:38:27and I allowed it to go wrong, and that's the annoying thing.
0:38:27 > 0:38:30ATMOSPHERIC MUSIC
0:38:38 > 0:38:41So, the question still remains,
0:38:41 > 0:38:44Linda or Aggie?
0:39:04 > 0:39:07Great day. Full of emotion.
0:39:07 > 0:39:12Six truly great contestants.
0:39:12 > 0:39:15We can't keep you all.
0:39:18 > 0:39:20For us, one person really stood out today.
0:39:20 > 0:39:25Their food was evocative, it was about a memory,
0:39:25 > 0:39:27and it was perfectly executed.
0:39:28 > 0:39:33Nick, congratulations. Absolutely brilliant. You stay in the competition.
0:39:41 > 0:39:46There's certain people in this competition that seem to get better and better.
0:39:46 > 0:39:49Phil, today, your food was stunning.
0:39:49 > 0:39:52You're also staying with us.
0:39:52 > 0:39:54UPLIFTING MUSIC
0:39:58 > 0:40:03Kirsty, a bowl of pasta, fresh tomatoes and mussels...
0:40:04 > 0:40:07Fantastic. Absolutely fantastic.
0:40:07 > 0:40:11Kirsty, you're staying with us. Well done.
0:40:12 > 0:40:14Danny, your pork was a bit dry,
0:40:14 > 0:40:18but we loved the presentation, we loved the thought process,
0:40:18 > 0:40:21and that chestnut sauce was fabulous.
0:40:21 > 0:40:24You're staying with us.
0:40:24 > 0:40:26Thank you.
0:40:38 > 0:40:40TENSE MUSIC
0:40:40 > 0:40:44Linda and Aggie, we have to judge you on the food you cooked today.
0:40:47 > 0:40:50There were mistakes from both of you.
0:40:56 > 0:40:59Aggie...
0:40:59 > 0:41:02- I'm sorry, you're leaving us. Thank you.- OK.
0:41:02 > 0:41:06- LINDA: What?!- Well done, Linda. - Aww, Aggie!
0:41:06 > 0:41:08No, no, that's good.
0:41:08 > 0:41:11No! No, you can't go!
0:41:11 > 0:41:17- Thank you.- Well done. - Thanks, Aggie, very much.
0:41:24 > 0:41:26I don't know what I'm going to fill my time with,
0:41:26 > 0:41:29because it's been cooking, cooking, cooking.
0:41:29 > 0:41:33Yes, it's been very intense, but good.
0:41:42 > 0:41:45I will go home
0:41:45 > 0:41:49and have a wee dram for my dad.
0:41:51 > 0:41:55Congratulations. You are our final five.
0:41:55 > 0:41:58UPLIFTING MUSIC
0:41:59 > 0:42:04I really am in shock. I really didn't expect to go through, and I can't believe Aggie's gone.
0:42:04 > 0:42:08All I can say is, thank God for her rock doughnuts!
0:42:10 > 0:42:14Today was a personal day for me, so I'm really happy to still be here.
0:42:14 > 0:42:16Hopefully, I can go on and get into the final.
0:42:17 > 0:42:22I'm really, really happy. It's brilliant. Totally chuffed.
0:42:23 > 0:42:28I'm delighted to be through. I'm thinking, "What's coming next?"
0:42:29 > 0:42:31Fantastic. Absolutely brilliant.
0:42:31 > 0:42:35I live to fight another day. Onwards and upwards.
0:42:42 > 0:42:43Tomorrow,
0:42:43 > 0:42:47the battle for a place in the final continues
0:42:47 > 0:42:51as the celebrities must master the hardest skill of all -
0:42:51 > 0:42:53pastry.
0:42:53 > 0:42:55Big fat fingers, a fiddly job.
0:42:55 > 0:42:59LINDA: I'm having a mare today!
0:42:59 > 0:43:02I don't know what to do now.
0:43:03 > 0:43:05It's hard as a rock!
0:43:05 > 0:43:09And one of them will be going home.
0:43:09 > 0:43:12The person leaving us is...
0:43:13 > 0:43:17Subtitles by Red Bee Media Ltd
0:43:17 > 0:43:22E-mail subtitling@bbc.co.uk