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