Episode 24 Celebrity MasterChef

16 celebrities have been battling it out

to win the coveted MasterChef crown.

This competition has become everything to me.

These celebrities have reached the top of their profession.

But can they cut it in the kitchen?

No-one will want it more than me, that I can guarantee.

I would love to be in the final,

but I have no idea whether I'll make it.

Cooking doesn't get tougher than this.

DRAMATIC MUSIC

These five celebrities are the last cooks standing

in the battle to become the next MasterChef Champion.

But at the end of today, one of them will be going home.

It's a bit cheesy, but I'm so happy to be here.

It's been one of the most challenging things I've ever done.

It's just a real emotional roller coaster.

The final is a couple of challenges away,

so when you get that close, you can sort of taste it.

Some think the final's round the corner.

As far as I'm concerned, it's a motorway, then a corner.

I desperately want to be here at the end

and hear John and Gregg call that name out.

Today, they have to master the hardest skill of all - patisserie.

Ah! Ah! Ahh!

I'm having a mare today!

I think I'm going mental.

It's 9am...

I seem to have been up all night putting together ingredients, dreaming about ingredients.

I've stopped thinking about it

because everyone else is thinking about it all the time, especially Kirsty!

This is Richmond Retirement Village in Oxfordshire,

home to a generation who excelled in good old-fashioned baking.

We have a test for you today centred around sweetness and pastry work,

a test right up my alley!

Trust me, the critics here are harsh. Good luck.

QUAINTLY JOLLY MUSIC

Most of the residents learnt to bake in post-war Britain,

when times were hard and everything was made at home from scratch.

The celebrities will be recreating

five of their most-loved home-baked treats.

Kirsty has to make 76-year-old Gillian Swift's

treasured ginger cake.

The name of this cake

is Eve's Ginger Cake.

Eve was my mother,

who sadly died

when I was too young to remember her.

It's a memory of my mother, really.

It's very special to me.

-Hello.

-Hello. How do you do?

-How do you do?

-Do you still bake this?

-I do.

-That's a bit scary!

What I like about this is that you've got the preserved ginger in.

-I always add a bit more ginger.

-I'll do that.

-Try not to overcook it.

-No, because it gets too dry.

-You have to do it so I like it.

-Absolutely.

That's the most important thing.

It must be 50-odd years

that I've been cooking it.

I think if it isn't quite right,

I'll be able to tell.

I think it's going to be a very discerning audience today.

Nick has been given Betty Ackroyd's version of bakewell tart,

made without the sponge on top.

I would be about 22 when I first started doing them.

I'm 82 now, so you can do your sums.

The recipe came about that...

you could make a bakewell tart that was a little bit different.

The tops are normally spongy,

but there's nothing in this recipe to make a sponge.

It doesn't rise. It lays flat on the top of the jam and sets.

It's so easy, it's unbelievable. A child could do it.

Where did it come from? Has it been passed down?

Yes, passed down from my husband's grandma,

-who used to work in Chatsworth House.

-Oh, my God!

-So it's a few generations. Deary me!

-It's an oldie. Like me!

-No pressure, then, Betty!

-It's like me, it's old but good!

Ah, the old ladies...!

Thank you.

Phil has to perfect 74-year-old Shirley Smith's French apple tart.

When I first was married,

on my first big dinner party, that was when I cooked the French apple tart.

It went down so brilliantly,

that I was requested I have it every time.

So it's become quite a part of my life really!

-How are you doing?

-I'm doing well, darling.

-You will enjoy this.

-I hope so.

Desserts are not my thing. I'm not very good.

Well, really, as long as you stick to the rules, it should do it for you.

I'll give it all the love and care.

-I just hope it's good enough for you.

-It'll taste lovely, I'm sure!

Linda has been given 84-year-old Arthur Thompson's syrup tart

with vanilla custard.

It really was only when I retired

that I became more interested in participating in the cooking process.

My wife will do the main course and I will do dessert.

There we are. That's the one you're doing.

This cookery book, I gave it to her

before we were married,

and we were married in 1953, so it's been around for a long time.

We still use it now and then.

-All right, Arthur?

-Good to see you.

-And you.

-Tell me about your tart, then.

-It's just so easy.

-It's not that easy.

-It's dead easy! Absolutely dead easy!

And the important thing is that other people like it, too.

-I hope I do it justice.

-I'm sure you will.

I've never made these before,

but they look pretty straightforward,

so I shall follow the ingredients and the method to the tee,

and hopefully they'll come out as Arthur would like.

Danny is making 64-year-old Rosamund Maurice's chocolate cake.

When I was engaged,

I realised I didn't know anything about cooking.

There's the original one.

I went to, erm, evening classes

and, actually, this chocolate cake

is the only thing of that cookery course

that I have ever used.

So, you must've made over 30 of these, 35?

Oh, easily.

So, when was the last time you had your chocolate cake?

-Oh, last weekend.

-Last weekend.

One of our daughters, erm,

-her youngest child has its birthday.

-Lovely!

We've done it for all our birthdays.

Is there any tips for me for presentation?

I'm not the best decorator.

-Derek's got a picture.

-I'd love to see a picture.

-You can have any of these.

-Wow!

-Perhaps you can do a drum kit!

-Yes!

So, you want me to be creative?

You can do it how you like.

I don't know how much time you've got.

-I'll try my best.

-Jolly good.

20 minutes into baking

and Kirsty's finishing the ginger cake mixture.

It is like feeding the 5,000 with ginger cake.

Next, she starts on the brandy-snap baskets to serve with it.

I'm putting them as balls in the oven and they'll flatten out.

I'll put them over the timbale and make it into a cup.

-IN GERMAN ACCENT: Why

-von't

-you

-verk,

-my friend?! Come on!

I'm not sure that I've made enough, to be fair.

The challenge of Nick's bakewell tart

is to not overwork the pastry.

It's not quite long enough.

COMICAL FAST-PACED MUSIC

TENSE MUSIC

Nick's pastry's not only split, but it's also overworked.

You can see it's tough. It's shrunk inside the tart case.

Regardless of what he does, that filling is going to be all over the place.

-Do you know this side is split?

-I saw that.

When you put the filling in, it's all going to go through. What are you going to do?

-I was going to knock out a bit of pastry and lay it on the side.

-You're going to have to.

Oh, man! This is horrible!

I've done a little... Like when I was a kid, repairing my tyres, you know, on your BMX!

They don't look very glamorous, do they?

This is a meltdown.

It's raining! It's raining!

-Oh, man. I don't know what to do now.

-What's happened?

I can only just wait and see.

-You're not used to the feel, are you?

-I've never made pastry before!

It's difficult. I like to have a picture in my head of what's going on.

Now, that is a tall order.

Asking someone to do baking

and they've never made pastry before is a tall order.

Phil now has to cover his pastry with the stewed apple filling.

-You're putting apples on top, aren't you?

-Yes.

I was going to fan round the outside and then see what space is...

..space is left.

Big fat fingers, fiddly job.

The glaze is very important.

It must be a really apricot-coloured glaze, quite thick.

That presents it beautifully.

Linda's working on her syrup tart,

but there's a problem with the breadcrumb filling.

I'm sorry. I'm sorry, that's wrong. That's got to be wrong.

Linda, is that really the recipe?

Yes, I did exactly 10 ounces of breadcrumbs.

10 ounces is about... So half a pound. In the middle, between one and that, is eight.

But I had to do 30, didn't I? That's per one tart.

-So I roughly did -

-Three-eighths are... 24.

That's one-and-a-half.

Show me where 30 is on there. I couldn't get it in there. I had to do it more.

Is that 30 ounces?

It's me, then. I put too many breadcrumbs in.

I'll put some warm maple syrup on it now.

That's not going to work, I can tell you that now.

That is just dried breadcrumb.

-I would redo the filling, but that's only me.

-Really?

-Yes.

But instead of remaking her filling,

Linda moves on to her creme Anglaise.

-Will that not work?

-Well, no. All you've got in there is cold milk and egg yolks.

-Will that not heat up and make custard?

-Not that I know of.

I'll start again, then.

I'm having a mare today!

Danny has finished his chocolate cake mix.

-Is that...?

-That's for three cakes' worth.

It looks a little thick.

The whole of our family has eaten this cake

for the last 40-something years,

so, yes, I know what it should be like.

..five, six...

It's one of these recipes

that is just infallible.

I hope!

That looks really wet now.

I could be wrong, but I still think that mixture was too thick.

And he doesn't seem to have any idea how he's going to present that cake.

It's 3.30 and the residents are gathering for afternoon tea.

I'm expecting a beautiful chocolate cake,

nice and moist, with delicious icing.

And pretty-looking.

I'm expecting a wonderful tart that will take me to heaven!

I can't see!

I'm hoping it'll be delicious,

because we're going to eat it, aren't we?

While the ginger cake is still warm,

Kirsty starts to carve it up.

Why didn't you just cut them into squares?

Because it didn't look perfect.

-Does it look nice now?

-It will, once it goes on the brandy snaps.

She's got a beautiful-looking cake

and I've just watched her destroy it and cut it into little doorstoppers.

-You've got ten minutes, honey.

-Ten minutes.

I'm hoping it's going to be enough.

SHE GROANS Come on!

Yes!

-Yes.

-Four minutes, Kirsty! Come on!

-Yes!

I'm ready!

Service, please!

BACKGROUND CHATTER

She's obviously a very good baker - Mrs Swift.

It's a bit of a worry to see whether or not she thinks mine's OK. That's the test.

What have they done to my cake?

Kirsty has served Gillian's ginger cake

with ginger Chantilly cream in brandy-snap baskets.

It's quite difficult to eat this tidily!

Mm, that's delicious!

She's done my cake justice

and I'm grateful for the idea of making it into a dessert.

The sponge is a little dry.

Put more cream on it!

This is a dinner party dish and really rather special.

But it's not as nice as hers!

-Well? What did you think?

-How did you find doing it?

I enjoyed it. Did you like the taste?

Yes. Yes. Yes.

I make mine a bit more gingery.

-Right, I doubled, as well...

-Did you?!

-Well, that proves I like ginger!

-Yes, absolutely!

Thank you very much for making my recipe.

Thank you for sharing it with me.

If a recipe's special to somebody, you want to do it justice. I pushed myself to get it right.

I hope I've done enough.

Ah! Ah! Ahh!

-Nick, ten minutes to service.

-Ten minutes for a miracle?

You need a miracle today, don't you, son?

I've got to cut all the bakewell tarts up

and drop a little bit of coulis on them.

There's nothing I can do about it,

so I've just got to try and go out there and woo them ladies!

It's on my sleeve!

It's just a complete disaster!

HE GRUNTS

Just get them out now, please.

Oh, dear!

That's it, then. Service, guys, yes. Sorry about that.

It's the worst day I've had since I started, which is annoying,

because you're meant to get better and not worse, but...

Nick has added a raspberry coulis and whipped cream

to Betty's family version of bakewell tart.

That looks every inch a slice of margherita pizza.

That's a shame. That's all gone horribly wrong.

Nick has had a bad day. A very bad day.

It doesn't taste of anything in particular.

I wouldn't know what it tasted of.

Certainly not bakewell tart. Never in a million years!

It's too thin. It doesn't feel right.

I've never seen one made like that,

but as it was presented, it was beautiful. Lovely.

We've just demolished the lot, as you can see!

Mm!

-I think this is lovely.

-Beautiful.

It's got a lovely flavour.

Mine would've had slightly more almond in it,

but, no, it's good.

-Hello, Betty!

-Hello.

-Are you all right?

-You did a marvellous job.

-Are you sure?

I was really worried that I'd bodged it for you.

No. They gave you a heck of a job to do,

to make the jam and the coulis and everything.

-But it was gorgeous.

-I'm sure your recipe was a lot nicer than that.

Ahh, well... You know, you're a charmer, aren't you?!

-No, the finished job was good.

-Thank you, darling. Thank you for being so polite!

I'm just really upset it didn't work.

HE SIGHS

I have to do a lot in the next challenge, otherwise I'm off.

I'd better get practising, hadn't I?

-Phil, you have ten minutes.

-I've just put my pies in the oven

and I've got nothing else ready.

I'd make some Chantilly cream and butterscotch sauce, but it ain't going to happen!

Phil, we've got to get them up now, mate.

The last thing to do is add a final coat of the apricot glaze.

Phil, we're going to have to splash it on, mate, cut it and get it out.

Gently, gentle, gently!

Service, please!

I hopes I haven't let her down.

She seems an angel and, er...

Yes. I've done my best.

HE BANGS TABLE

Oh, my goodness me!

Phil has made Shirley's French apple tart

with Chantilly cream and butterscotch sauce.

Mm!

Now, Phil has done very well,

because this pastry tastes wonderful. Really, it does.

But it hasn't got enough glaze.

That really makes a difference.

I don't mind, I don't care, it's wonderful.

I lived in France for many years, so I know what a tarte aux pommes should taste like,

and this one's one of the best I've tasted.

The apple slices on top are beautifully cooked. They tasted out of this world.

I'd like some more of that!

Ahh, Phil!

That was just brilliant!

-Thank you very much.

-And another one.

No, you did wonderfully well. If you've never cooked it before, I'm more than impressed.

-Thank you. I really appreciate that.

-You can do my cooking any time!

JOLLY MUSIC

I think, overall, for me, I did the recipe justice.

It could've gone horribly wrong.

-But I think she was genuinely happy.

-Mm!

If she's happy, I'm very happy.

Linda is next,

but she's still making her second batch of custard.

I don't know why I'm being so stupid today.

It's still too thin.

Take it off.

Take it off.

Quick, quick, quick. It'll start to curdle.

-No lumpy bits. That's curdled, almost overcooked.

-OK.

Oh, my God, it's heavy.

Well, I just can't get anything right today.

I don't think Arthur's going to be very happy with it.

That is the densest treacle tart I've ever seen in my life.

-Keep going, keep going!

-Oh, this one's much nicer!

This one's not so dry. Can I swap? GREGG ROARS

You haven't got rid of them all?

-What?

-You haven't replaced them all?

-Yes!

-Linda, come on!

Yes, I've picked the best of a bad bunch.

Service! Please.

Total disaster.

Linda has made Arthur's syrup tart

served with creme Anglaise.

-What's this?

-Ooh, it's hard as a rock!

Oh, my gosh, what is this? Strewth!

CRUNCHING

Oh, it is hard. Really hard!

I think the proportion of syrup to breadcrumbs

was probably not quite right.

I'm a bit disappointed with the end result, yes.

-Careful.

-It is really difficult to go through.

-And I'm pretty strong!

-LAUGHTER

I think we've got some issues. We've got curdling custard...

-..and this...

-LOUD TAPPING

..is a little dry.

It is a granola bar detached from its pastry case.

-Hello!

-ALL: Hello.

-Have you all still got your teeth after that?

-Well, now, you say it, too!

-So sorry for ruining your recipe, Arthur.

-No, no, no.

It's a bit like a dried-up old biscuit.

-We don't want to be so critical, but honestly...

-I know, it's dreadful.

This is the first disaster I've had.

-I'll come and help you next time!

-You should've been in there with me!

-Next time, I will be.

-OK.

-Who knows?!

-Thank you very much. God bless.

-Thank you.

MELANCHOLIC MUSIC

SHE SIGHS

I didn't cook to my full potential. I made stupid mistakes.

I didn't read the recipe properly.

Just silly mistakes that I shouldn't make, really.

Ahh! Watch out.

Right, they're done.

They've fallen apart a little bit round the edge.

Whoa! They're all crumbling, aren't they?

Oh, look! Hold on! Look! That's perfect... Oh.

What I'm going to do, I'm going to use it as glue.

I'm going to fill in the cracks, cover it all up.

Present it just like a really bad builder.

-How are you going to cut that cake up?

-I don't know yet.

Danny, that's enough. Stop, stop.

Yeah! Yeah, yeah, yeah!

That one looks like a little face! I think I'm going mental!

-Brilliant! Can we go? Can we go?

-No, no! I can't have dirty plates.

What about a bit of icing sugar?

-What about getting it out before people start screaming?

-Service! Thank you very much!

HE SIGHS

Danny has made Rosamund's chocolate cake

with a rich chocolate icing.

I'm not supposed to eat chocolate cake, but it is nice, I must admit.

The chocolate cake tasted very nice.

The presentation was, er...

..so-so.

Something's gone... It's far too sweet.

-It's too dry, isn't it?

-What, the cake?

-The cake is too dry.

This is a recipe that I've given to scores of people

and it's never come out like this.

I'm very surprised because I knew it was something that could never go wrong!

Hello. How are you? LAUGHTER

-I know. I look more like a butcher.

-You do!

A lot of people in the room liked it,

-but I was...

-But you didn't.

I was a bit disappointed.

I did think it was a bit heavy, the mix.

Well, it's normally fine. Did you weight it out correctly?

Do you know what? I did!

I tell you what,

-I'll make you one!

-LAUGHTER

-Thank you very much for trying.

-It was a pleasure.

Even if you did prove to me that it's not infallible!

MELANCHOLIC MUSIC

I haven't made a great deal of cakes.

I think it's a real art form.

APPLAUSE

On behalf of the residents here,

your cooking efforts were superb.

I wouldn't mind coming to a party where you were the cooks.

-Well done, all of you.

-ALL: Thank you.

I did not expect our five to find this as tough as they did.

I think today has proved just how difficult pastry is.

Today, mistakes aplenty.

Tomorrow, there can't be any mistakes

if they want to stay in the competition.

TENSE MUSIC

Welcome back.

We want one stunningly beautiful pudding

that'll send me into raptures.

Anything less and you're in danger of going home.

One dish. One hour and 15 minutes.

Let's cook.

It's show time!

Never can I remember so much resting on one dessert!

NICK CHATTERS TO SELF

Terrible day at the office yesterday. Hopefully, I can turn it around.

I'm doing a sticky toffee pudding, vanilla ice cream, with a toffee sauce, as well.

-Is that pushing yourself enough?

-I'd like to think so. It's something I'd eat when I go out.

-We'll see.

-Good luck, Nick.

Nick better get the vanilla ice cream right,

because if not, it's a little bit safe.

That's better.

You seem very busy today, Linda.

I am very busy today. I've got to prove myself after the last task.

I'm doing a pear pudding, it's like a Yorkshire pudding batter,

and a coffee and, erm, banana pie.

-We've basically got two little tarts, haven't we?

-Yes.

I hope to do some custard, just to prove I can make custard.

-Can you do enough to stay in the competition?

-I hope so! I really hope so!

Just 30 minutes to finish your dish.

My dessert, it's something I ate a lot of as a young kid.

I don't think anyone will know what it is.

But, do you know what, it means an awful lot to me.

-Junket is my main piece today.

-I've no idea what it is.

It's an old-fashioned set milk. Like a milk jelly.

I'm going to use rhubarb on top, and attempt to make a biscuit, as well.

-You're doing a great big custard?

-Yes!

20 minutes left.

Danny, what are you going to cook for us?

Er, it's an al... amalga...

-Amalgamation.

-Yes.

..of St Emilion chocolate mousse into a tart.

I'm going to make macaroons for the middle.

This is a Danny invention? You can't get this recipe anywhere?

I don't think so. But it's probably - in bits - it's out there.

-You're still playing with this as you're serving it up.

-No!

-You're going on stage and you haven't written the song yet.

-That frequently happens.

It's called improvising, innit?

11 minutes left. That's all you've got.

I'm trying to create a plate of intense flavour

and different sensations.

I hope I can do it.

The basic element of it is clementine cake.

But the idea is, you get three different flavour sensations,

so limoncello and passion fruit ice cream,

orange sorbet with star anise with lime Chantilly.

-Wow!

-You have to up your game, don't you?

Last five minutes.

Last five minutes!

DRAMATIC MUSIC

That's it! Time's up.

TENSE MUSIC

Phil's dessert is a nutmeg junket

with spiced rhubarb.

Didn't you say you were doing a biscuit?

I tasted it and I just went with my gut instinct

and thought it would've confused it too much.

It tastes great. It's milk with nutmeg.

I like the slight sweetness but the sourness of the rhubarb. I think that's good.

Never on MasterChef has anybody thought about doing junket. Good on you for doing it.

It's a sweet-milk set custard,

and I quite like that.

I would've loved a biscuit, and I don't think they were bad, but that's your choice.

Danny's invented a chocolate mousse and brandy macaroon tart

with Chantilly cream.

It's not that sweet at all,

erm, and because of that, I really like it.

I think it's also very well made.

It's a nice chocolate cake. Even into the pastry, there's chocolate.

Listen, I love it.

Linda's dish is a coffee and banana pie

and pear brioche pudding with custard.

Whay! Lump-free custard, as you promised.

I like that. It's spongy, pear juice, it tastes of cinnamon.

It's good.

Cream and banana and just a hint of toffee. That one needs more toffee.

I feel you've given me two of your favourite cakes rather than a dessert.

I think the banana and cream pie is a bit of a mistake.

-The star of the show is definitely that little pear tart.

-Undoubtedly.

I know, but I had to show you that I could do custard and pastry.

It doesn't all work together.

Kirsty's clementine cake

is served with passion fruit and limoncello ice cream,

orange and star anise sorbet

and lime Chantilly cream.

I would not want to eat the cake with all those three little accompaniments in one mouthful.

But I absolutely love your clementine cake,

lovely ice cream, sweetness and sourness of the passion fruit.

-I think it's very, very good indeed.

-OK.

Cor!

-Really, really first-class work, Kirsty.

-Thank you.

Nick has made sticky toffee pudding

with toffee sauce and vanilla ice cream.

Super, super yum. Flavours, tastes, textures - good.

I'd say job well done.

The ice cream goes really well with that very, very rich, spicy sauce

and your little light pudding.

Last time we saw you, it was a disaster.

-Is it enough to save you?

-I don't know.

Only you two gentlemen know that. I have no idea.

You've all done pretty good work today.

It's pretty close

which, from a judging point of view, is hell.

Thank you very much. Off you go.

Cast your mind back

to the start of the competition.

The first few days we saw them, did we think they were ever going to be as good as this?

You could see who messed up yesterday,

but today they didn't.

Kirsty was out to demonstrate a skill.

I think it was a really clever presentation.

It was well made. She worked very, very hard.

-Is Kirsty in?

-Kirsty stays.

What's interesting about Danny still

is that he continues to evolve the dish as he's cooking.

He cooks like an artist, you know, like an artist works.

So Danny's in.

Anybody who comes on MasterChef and makes junket is a brave, brave person.

Don't forget, Phil had never actually handled pastry before.

The first time he'd ever done it was at that retirement village.

-That guy's a good cook.

-I'm happy for Phil to stay.

That means the decision is now between Nick and Linda.

For Nick, an absolute terrible bakewell tart

and today, a decent sticky toffee pudding.

I really enjoyed it.

I'm really, really hoping I've done enough to get through.

If it's good enough, it's good enough. If it's not, it's not.

For Linda, an absolutely terrible syrup tart

and today, she wanted to prove to us she could make pastry,

that she could do something sweet properly

and she, in a way, did that.

It's so close, just one task away,

that I would hate to fall at this hurdle.

We have to make a decision. It's hard. Very, very hard indeed.

I think I know who should go, I just don't want to admit it.

I think you're right.

POWERFUL MUSIC

The person leaving us...

-..is Linda.

-SAD MUSIC

Thank you so very much for absolutely everything.

It's all right.

APPLAUSE

Obviously, I'm disappointed,

but it's been great fun, a great learning curve,

and it was my time to go.

KIRSTY: Well done! Well done!

I'm really, really gutted for Linda because I've been with her since the beginning,

but I'm over the moon for myself.

And now we've got to do it all again!

The realisation now of the next challenge,

and, ultimately, producing a dish which is worthy of John and Gregg sending you through to the final,

so the pressure's on.

Tomorrow, the competition reaches boiling point...

Oww!

Never, ever do that again.

..as the celebrities cook for the country's toughest critics.

There ain't anything here to chat about at all.

-How long have I got?

-Now!

-It's just not cooked.

-I'm going to die here!

Tell me what time I put the trouts in!

Only the three best cooks will survive.

Don't panic.

Carnage.