0:00:03 > 0:00:0716 celebrities have been battling it out
0:00:07 > 0:00:10to win the coveted MasterChef crown.
0:00:10 > 0:00:12It's do or die today, isn't it?
0:00:14 > 0:00:18These celebrities have already reached the top of their profession.
0:00:18 > 0:00:21But can they cut it in the kitchen?
0:00:22 > 0:00:24Going home's definitely not an option.
0:00:24 > 0:00:26No-one remembers second place.
0:00:26 > 0:00:29I want to be in that final three.
0:00:29 > 0:00:31May the best chef win.
0:00:31 > 0:00:35Cooking doesn't get tougher than this.
0:00:44 > 0:00:50It's the last of the Celebrity MasterChef semifinals.
0:00:52 > 0:00:53Throughout this week,
0:00:53 > 0:00:58these four celebrities have been pushed to their culinary limits.
0:00:59 > 0:01:00The bar's been raised.
0:01:00 > 0:01:03The standard of cooking is higher from everybody,
0:01:03 > 0:01:06and if you drop below, it's not good enough.
0:01:06 > 0:01:09The pressure steps up a notch with each round.
0:01:09 > 0:01:11You can't even explain it.
0:01:11 > 0:01:17Now just one challenge stands between them and a place in the final.
0:01:18 > 0:01:21I'm really into it and I really don't want to go home.
0:01:21 > 0:01:24This day's by far the biggest one.
0:01:24 > 0:01:26You've got to go for it, haven't you?
0:01:28 > 0:01:31Today they will be cooking for
0:01:31 > 0:01:35three of the country's most feared restaurant critics.
0:01:35 > 0:01:36Critics have fierce reputations.
0:01:36 > 0:01:39John, if it's not absolutely right,
0:01:39 > 0:01:40they will say so.
0:01:40 > 0:01:42Bring it on.
0:01:57 > 0:02:02All that separates you now from a place in the final three
0:02:02 > 0:02:05are three courses of absolute stunning food.
0:02:05 > 0:02:09One hour and 45 minutes. Good luck.
0:02:09 > 0:02:11Let's cook.
0:02:21 > 0:02:25Nick, actor, the longest-serving member of Hollyoaks.
0:02:25 > 0:02:27He huffs, he puffs.
0:02:29 > 0:02:32This is a meltdown. I don't know what to do now.
0:02:32 > 0:02:36But he has style. He has a very good palate.
0:02:36 > 0:02:37Happy days!
0:02:39 > 0:02:41You're literally one step away from being in the Final,
0:02:41 > 0:02:44and if you get knocked out now...
0:02:44 > 0:02:47I don't even want to think about it.
0:02:47 > 0:02:49Nick, when you started MasterChef,
0:02:49 > 0:02:53did you have any idea that you'd be so enthralled? Captivated?
0:02:53 > 0:02:56Not at all. It's absolutely taken over my life, to be honest.
0:02:56 > 0:03:00- What are you making?- I'm going to do a scallop ceviche,
0:03:00 > 0:03:03and a fillet of beef with fondant potato,
0:03:03 > 0:03:04and then apple tarte tatin.
0:03:04 > 0:03:07So are you going home with a smile or tears in your eyes?
0:03:07 > 0:03:09Hopefully a big smile.
0:03:09 > 0:03:11I've got a one in four chance.
0:03:11 > 0:03:13A one in three chance, isn't it?
0:03:13 > 0:03:16So I don't know. It's not bad odds.
0:03:16 > 0:03:18Three in four chance of going through,
0:03:18 > 0:03:20one in four chance of going home.
0:03:20 > 0:03:24- Your maths is rubbish, isn't it? - Sorry, I'm an actor, aren't I?
0:03:29 > 0:03:33Nick's menu is clever, and it's actually quite classic.
0:03:35 > 0:03:40Every restaurant critic ever has had a tarte tatin,
0:03:40 > 0:03:42and had a very good one and a really bad one.
0:03:42 > 0:03:45I think he is playing with fire right now.
0:03:48 > 0:03:53Phil Vickery, England rugby captain, World Cup winner, that man is a natural cook.
0:03:53 > 0:03:55Wow.
0:03:55 > 0:03:58His food is now robust, but with elegance.
0:03:58 > 0:04:01I never expected something as pretty and as tasty
0:04:01 > 0:04:03as a dish like that from you, ever.
0:04:03 > 0:04:05That guy has discovered his style,
0:04:05 > 0:04:08he's sticking with it, and he loves to cook.
0:04:08 > 0:04:11You can't sit back and rest on your laurels,
0:04:11 > 0:04:15it's about today, it's about what you're doing right now,
0:04:15 > 0:04:18it's about what's going out on that plate.
0:04:19 > 0:04:22Phil, does it worry you, feeding restaurant critics?
0:04:22 > 0:04:24It worries me, feeding anyone,
0:04:24 > 0:04:28but particularly people who know exactly how it's supposed to taste.
0:04:28 > 0:04:33- What's your menu today? - I'm doing pigeon breast for starter with some apple,
0:04:33 > 0:04:35Puy lentils with duck breast,
0:04:35 > 0:04:38and chocolate brownie with some cream and cherries.
0:04:38 > 0:04:41Nice menu. Are the family proud of what you've done here?
0:04:41 > 0:04:44My little man wants to know why I'm not at home as much.
0:04:44 > 0:04:46It'll mean an awful lot to them,
0:04:46 > 0:04:50but more than anything, I'm proud of being here and what I've done.
0:04:53 > 0:04:55Phil's got a nice menu.
0:04:55 > 0:04:57Pigeon breast. He's got to get the balance right.
0:04:57 > 0:04:59His dessert is dangerous,
0:04:59 > 0:05:03cos he's got to find a way to make it look simply stunning.
0:05:03 > 0:05:06A chocolate brownie looking stunning? Really?
0:05:10 > 0:05:13You've had half an hour. Half an hour gone.
0:05:13 > 0:05:16What am I doing? Have a word with yourself, Nicholas.
0:05:22 > 0:05:24Kirsty Wark is a respected journalist.
0:05:24 > 0:05:26Who knew that lady could cook like this?
0:05:26 > 0:05:28- I think that looks lovely.- Good.
0:05:28 > 0:05:32She just gets better and better and better.
0:05:32 > 0:05:35Kirsty, I can honestly say, with my hand on my heart,
0:05:35 > 0:05:38I think your bowl of pasta is delicious.
0:05:40 > 0:05:43I'm under enormous pressure to do well today.
0:05:43 > 0:05:45This is what I love to cook.
0:05:45 > 0:05:48So I want to combine great flavours and fine ingredients
0:05:48 > 0:05:50with a bit of flair.
0:05:53 > 0:05:55Kirsty, what's a stake today?
0:05:55 > 0:05:59Everything. So it's a case of raising my game as much as possible.
0:05:59 > 0:06:02- What are we making?- Smoked haddock and bacon souffle.- Ooh.
0:06:02 > 0:06:06Guinea fowl sauteed with Morels on a parsnip and potato puree,
0:06:06 > 0:06:10with some little barrels of courgette on the side.
0:06:10 > 0:06:14- And then I'm making lemon tart with blueberries.- Wow.
0:06:14 > 0:06:18The idea of the pudding is to be, hopefully very, very tasty,
0:06:18 > 0:06:20but simple and elegant.
0:06:20 > 0:06:22- We'll leave you to it, Kirsty. - Thank you very much.
0:06:25 > 0:06:28Kirsty's given herself a huge amount of work to do.
0:06:28 > 0:06:31A haddock souffle to start? That's risky.
0:06:31 > 0:06:34If it doesn't work, you've got no way of saving it.
0:06:34 > 0:06:36The main course, I don't know.
0:06:36 > 0:06:39Guinea fowl, parsnip mash and Morels could be lovely.
0:06:39 > 0:06:41I'm not sure about all of them together.
0:06:43 > 0:06:4630 minutes for your first course.
0:06:47 > 0:06:49Danny is a renowned musician,
0:06:49 > 0:06:52so creative, so inventive, always lives on the edge.
0:06:52 > 0:06:55I'm going to use it as glue.
0:06:55 > 0:06:58I'm going to cover it, fill in the cracks, cover it all up,
0:06:58 > 0:07:00He's individual, he's exciting,
0:07:00 > 0:07:02he continues to wow.
0:07:02 > 0:07:06You know, if you've invented that out of your mind, that's great.
0:07:08 > 0:07:10It's getting tougher every challenge.
0:07:10 > 0:07:14You have to think harder about something you haven't done before.
0:07:14 > 0:07:20I'd love to come out through the doors and feel, "Wow, I've done my best here."
0:07:20 > 0:07:24Danny, you look like you're sort of at ease in here now.
0:07:24 > 0:07:27Um, at the moment. I'm thinking things might get tougher.
0:07:27 > 0:07:31- What are you going to cook? - I'm doing lobster bisque to start.
0:07:31 > 0:07:35Wild trout with new potatoes, sauteed spinach and Hollandaise sauce,
0:07:35 > 0:07:37then rhubarb and strawberry souffle.
0:07:37 > 0:07:40It's kind of themed on a riverside pub lunch, maybe.
0:07:40 > 0:07:45- How close is this getting to the excitement of playing in the band? - It's pretty close.
0:07:45 > 0:07:48Well, I don't know. Yeah. It depends how good the gig is.
0:07:48 > 0:07:52If you're playing in sort of Uzbekistan or something.
0:07:52 > 0:07:55So it's better than a live gig in Uzbekistan?
0:07:55 > 0:07:59Yes. I would say, totally, hand on heart, it's better than that.
0:08:03 > 0:08:05Danny's menu is very, very interesting.
0:08:05 > 0:08:08The question has to be, will he have enough time
0:08:08 > 0:08:11to get enough flavour into a stock to make a decent soup?
0:08:18 > 0:08:22As service looms, the critics arrive.
0:08:26 > 0:08:31Jay Rayner is a food and restaurant critic for the Observer.
0:08:35 > 0:08:39Tracey MacLeod writes for The Independent Magazine.
0:08:46 > 0:08:51And Charles Campion is a food writer for the Evening Standard.
0:08:51 > 0:08:5415 minutes and those critics are expecting some food.
0:09:00 > 0:09:02It smells horrible, man.
0:09:02 > 0:09:03What's it taste of?
0:09:05 > 0:09:08Tastes of sort of cream and wine and flour.
0:09:10 > 0:09:12Yeah, it ain't very good.
0:09:12 > 0:09:17I'm just going to try and save it a bit, but I'm so far behind now.
0:09:30 > 0:09:35Whilst Danny attempts to make his lobster bisque for the second time,
0:09:35 > 0:09:39the pressure is on Nick to serve the critics first.
0:09:40 > 0:09:44It's an attractive menu. The dishes seem to fit together very well.
0:09:46 > 0:09:50Scallop ceviche is all about getting the marinade really cutting through,
0:09:50 > 0:09:52and plenty of flavour.
0:09:54 > 0:09:56There's a lot to get wrong.
0:09:56 > 0:09:59A lot of scallops could die in vain on that dish.
0:10:05 > 0:10:07What you doing? What's going on?
0:10:07 > 0:10:10- It needs... It needs more seasoning. - Mm-mm.
0:10:12 > 0:10:14Don't panic.
0:10:14 > 0:10:16OK?
0:10:17 > 0:10:19Come on, Nick.
0:10:24 > 0:10:26- Are we done? Can we go? - We can go on those.
0:10:28 > 0:10:30Good luck.
0:10:30 > 0:10:33- Good afternoon.- Hello. - How are you all?
0:10:33 > 0:10:36Here you go. This is the scallop ceviche.
0:10:36 > 0:10:38Thank you.
0:10:38 > 0:10:43Nick is hoping to impress with his ceviche of scallops,
0:10:43 > 0:10:47avocado, onion, tequila and lime.
0:10:47 > 0:10:50I have this little fantasy that once upon a time,
0:10:50 > 0:10:52this was beautifully arranged on a plate,
0:10:52 > 0:10:55but it got dropped, and he's made do
0:10:55 > 0:10:58and scooped it into the bowl, cos it is a bit of a mess.
0:11:03 > 0:11:06The flavours are pretty well-balanced.
0:11:06 > 0:11:10He's sort of understood the Mexican roots of the dish,
0:11:10 > 0:11:13and he's got avocado in there and fresh coriander leaves.
0:11:13 > 0:11:18The flavours are well-balanced, but the textures are not.
0:11:18 > 0:11:20I mean, the big chunks of red onion,
0:11:20 > 0:11:24and there's a whole piece of lime here that I gave a good chewing to.
0:11:24 > 0:11:27The greatest pitfall of a ceviche is you over dress it.
0:11:27 > 0:11:31He hasn't done that, so he should get thumbs up for that.
0:11:31 > 0:11:33He hasn't killed these poor scallops.
0:11:36 > 0:11:39It's refreshing. It's got strength from onion, it's got citrus.
0:11:39 > 0:11:41I think it's quite a beautiful thing
0:11:41 > 0:11:45but I think it looks a little bit seventies garish.
0:11:48 > 0:11:52You've got eight minutes before that main course goes out.
0:12:05 > 0:12:08Fillet of beef with onion puree. It could come off beautifully.
0:12:08 > 0:12:11It could, of course, be a total disaster!
0:12:13 > 0:12:15You've got blood everywhere.
0:12:21 > 0:12:22Three minutes left, OK?
0:12:39 > 0:12:41All right, mushrooms and to go.
0:12:44 > 0:12:47Looks good, mate. That's a man's meal.
0:12:48 > 0:12:50- Idiot!- What have you done?
0:12:50 > 0:12:54- Little bit of...- Right, are you done? Anything else to go on?
0:12:54 > 0:12:58- Two seconds. How long have I got? 30 seconds?- Now, we've got to go now.
0:13:01 > 0:13:02- Done?- Yeah.- Good lad, good.
0:13:02 > 0:13:04- Good lad.- Right, good.
0:13:06 > 0:13:09A little bit of an issue with the doors.
0:13:11 > 0:13:12There you go.
0:13:16 > 0:13:20Nick's main course is a fillet of beef
0:13:20 > 0:13:21on an onion puree
0:13:21 > 0:13:23served with mushroom sauce
0:13:23 > 0:13:25and a fondant potato.
0:13:25 > 0:13:27I want to give him top marks.
0:13:27 > 0:13:29Clearly, he hasn't overcooked this beef.
0:13:29 > 0:13:33But it also looks like he's then carved it up using a pen knife.
0:13:33 > 0:13:35TRACEY LAUGHS
0:13:39 > 0:13:41The beef is cooked fairly accurately.
0:13:41 > 0:13:45It would have benefited from being cut a little thinner.
0:13:45 > 0:13:50- The one thing I really like, even though it's not perfect, is the potato.- Yes.- The texture's nice.
0:13:50 > 0:13:53A lot of what Nick's done is actually pretty good.
0:13:53 > 0:13:56The mushroom sauce, with a little bit of seasoning,
0:13:56 > 0:13:59it could have been the real deal, couldn't it?
0:13:59 > 0:14:01Interesting-looking dish.
0:14:01 > 0:14:05It doesn't look like much, but it delivers nicely on flavour.
0:14:05 > 0:14:07I love the beef with the sweet onion
0:14:07 > 0:14:10and the sweet mushroom sauce, I love that.
0:14:13 > 0:14:16OK, pudding. Timing's brilliant, OK? Now pudding.
0:14:16 > 0:14:19- How long will the tartes take in the oven?- About 15.
0:14:19 > 0:14:23Do me a favour. Never ever do that again, OK?
0:14:23 > 0:14:26That sugar is presently at about 170 degrees.
0:14:26 > 0:14:30- (MUMBLES)- You've just burned your tongue, haven't you?- Yeah.
0:14:34 > 0:14:35Ow!
0:14:36 > 0:14:38Ow! Ow! Ow! Ow!
0:14:41 > 0:14:45- How long have I got, Gregg?- All right, get them in.- All right, boss.
0:14:49 > 0:14:53Apple tarte tatin, if it's well done, if it's correctly done,
0:14:53 > 0:14:55fantastic, bring it on.
0:14:56 > 0:14:58Phew!
0:15:00 > 0:15:01I'm going to die here.
0:15:01 > 0:15:04I'm just going to die.
0:15:04 > 0:15:07You are setting yourself up for a fall, aren't you?
0:15:07 > 0:15:09If you do a great classic dish like that.
0:15:14 > 0:15:17Waaay! Come on, come on, careful, careful.
0:15:17 > 0:15:19Yumster!
0:15:32 > 0:15:33There you go.
0:15:33 > 0:15:35- Thank you.- Enjoy.
0:15:35 > 0:15:37Thank you very much.
0:15:37 > 0:15:43To finish, Nick has served apple tarte tatin with clotted cream.
0:15:49 > 0:15:52For me, that's undercooked, rather soggy pastry,
0:15:52 > 0:15:56undercooked, slightly, apples.
0:15:56 > 0:15:57It's not as good as it should be.
0:15:57 > 0:16:01Dare I say it, Charles Campion? You're being a bit harsh.
0:16:01 > 0:16:06There's some soggy pastry in the middle, but some really toffee caramelised bits at the edge.
0:16:06 > 0:16:09- I've had much worse.- It actually tastes a lot better than it looks.
0:16:11 > 0:16:13I think the flavours are really good.
0:16:13 > 0:16:17I think the pastry's not cooked enough.
0:16:23 > 0:16:26Ohhhhhh, mate!
0:16:29 > 0:16:32It was one of the hardest things I've ever done.
0:16:32 > 0:16:35I mean, I've done opening nights in the West End,
0:16:35 > 0:16:38and it's a bit... It's worse than that.
0:16:40 > 0:16:43I'm sort of still in a bit of a daze about it.
0:16:43 > 0:16:45I'm glad it's over. Put it that way.
0:16:45 > 0:16:47I'm glad it's over.
0:16:49 > 0:16:51Seven or eight minutes before you wow them.
0:16:51 > 0:16:53- You all right, Phil?- Yep.
0:16:57 > 0:17:00Which brings us to Phil Vickery's menu.
0:17:00 > 0:17:03I do like pigeon breast. I'm very fond of it.
0:17:03 > 0:17:06But it can be as tough as anything
0:17:06 > 0:17:10if you don't cook it for the right amount of time and rest it.
0:17:10 > 0:17:13- Time, gentlemen, please? - Four minutes.
0:17:28 > 0:17:31OK, what else is to go on? Black pudding and sauce, yeah?
0:17:33 > 0:17:35You're running a bit over.
0:17:36 > 0:17:40A bit of an apology out there wouldn't go amiss. Good luck.
0:17:46 > 0:17:50- Good afternoon, ladies and gents, apologies for the slight delay. - That's fine.
0:17:53 > 0:17:55Thanks, Phil.
0:17:57 > 0:18:01Phil has served a starter of seared pigeon breast
0:18:01 > 0:18:07on roasted apples with black pudding cubes, pea shoots, and cider jus.
0:18:07 > 0:18:11I've never seen such a contrast between the appearance of a chef
0:18:11 > 0:18:13and the appearance of a dish.
0:18:16 > 0:18:19I like the apple, and the crispness of the black pudding,
0:18:19 > 0:18:21and the sort of earthiness from that.
0:18:21 > 0:18:23I think this is quite sophisticated.
0:18:23 > 0:18:25There isn't a lot of cider jus,
0:18:25 > 0:18:28but when you taste the pigeon, it's added sweetness to it.
0:18:28 > 0:18:30This is really nice.
0:18:30 > 0:18:31There are some nice flavours,
0:18:31 > 0:18:34but for my taste, the pigeon is very undercooked.
0:18:34 > 0:18:38It's very tender, but then raw meat tends to be.
0:18:39 > 0:18:42That is lovely, look at that.
0:18:42 > 0:18:44Absolutely beautiful.
0:18:46 > 0:18:50I think that spicy black pudding with those sour, sweet apples,
0:18:50 > 0:18:53that perfectly cooked piece of pigeon, is delicious.
0:18:53 > 0:18:55I really, really like that.
0:19:02 > 0:19:04What have you got to do for this main?
0:19:04 > 0:19:07Make sure the duck's cooked properly and rested.
0:19:07 > 0:19:09How long's it going to take?
0:19:09 > 0:19:14It needs at least seven to ten minutes, really, for it to rest properly.
0:19:14 > 0:19:17Duck breast with Puy lentils and spinach,
0:19:17 > 0:19:21something you might make at home for supper if you didn't have much time.
0:19:21 > 0:19:24Bit odd to have a pigeon breast as your opening move,
0:19:24 > 0:19:27then a duck breast as your second move.
0:19:27 > 0:19:31Pity there wasn't a goose breast pudding, really, isn't it?
0:19:34 > 0:19:36We are five minutes over.
0:19:41 > 0:19:43Just herbs to go on.
0:19:45 > 0:19:46Let's go.
0:19:56 > 0:19:58Thanks, Phil.
0:20:01 > 0:20:03Thank you.
0:20:04 > 0:20:10Phil has served his duck breast on top of pancetta and carrot lentils
0:20:10 > 0:20:12with micro red chard.
0:20:12 > 0:20:15- It smells terrific, I have to say. - Mm.
0:20:19 > 0:20:21There's quite a lot to say about this
0:20:21 > 0:20:26but I really, really like the lentils with lumps of smokey pancetta.
0:20:26 > 0:20:28Terrific. Really well done.
0:20:28 > 0:20:30This is a surprisingly delicate plateful.
0:20:30 > 0:20:32And the flavours are delicate as well.
0:20:32 > 0:20:36It's carefully judged, he hasn't overdone it, it's nicely seasoned.
0:20:36 > 0:20:39What's not to like?
0:20:41 > 0:20:43The duck is cooked beautifully.
0:20:43 > 0:20:48There's so much flavour in those lentils. Sweetness, bit of acidity. I think that's lovely.
0:20:58 > 0:21:01Can we eat dessert, just, please, just for me, on time?
0:21:01 > 0:21:0212 minutes from now.
0:21:05 > 0:21:09Chocolate brownie's always a winner if it's properly soggy.
0:21:10 > 0:21:11Could work for me.
0:21:17 > 0:21:20Phil, how long? You promised me 12.
0:21:20 > 0:21:23If I promised you, I'll make sure I get there.
0:21:23 > 0:21:25How you'll stop them from rolling
0:21:25 > 0:21:28when you carry the plates, I'm not sure.
0:21:28 > 0:21:31I'll walk like a soldier, steady as a rock.
0:21:49 > 0:21:51Lovely, thank you.
0:21:51 > 0:21:54You guys should be poker players or something.
0:21:54 > 0:21:58- Do you want a game of cards later? - Not with you three, that's for sure!
0:21:58 > 0:22:03Definitely not. Hope you enjoy, and thank you very much for your time.
0:22:04 > 0:22:07His dessert is a chocolate brownie
0:22:07 > 0:22:09with Kirsch cherries and cream.
0:22:17 > 0:22:21I've eaten a lot of desserts in this room, and this is one of the best.
0:22:21 > 0:22:24The cherries are wonderfully soused in Kirsch.
0:22:24 > 0:22:26It's just fantastic. I want to eat it all.
0:22:26 > 0:22:28You've got a warmth here,
0:22:28 > 0:22:31and there's the crunchy top, but a soggy, yielding middle.
0:22:31 > 0:22:34And it's all very chocolatey.
0:22:34 > 0:22:37You know when they do biscuits, double chocolate chip?
0:22:37 > 0:22:41Well, this is six or seven times chocolate chip. It's really good.
0:22:41 > 0:22:45Three critics with nothing to criticise. It's perfect.
0:22:49 > 0:22:54Cocoa, chocolate, and then you burst into a cherry. That's nice.
0:22:54 > 0:22:56Perfect.
0:23:04 > 0:23:06Ohhhhhh, my goodness me.
0:23:08 > 0:23:10You get to the final fence,
0:23:10 > 0:23:13and you just want it to be perfect.
0:23:15 > 0:23:18But there we go. Done my best.
0:23:18 > 0:23:19Is it good enough?
0:23:21 > 0:23:24Up to the, er, experts, as they say.
0:23:27 > 0:23:30Kirsty, 15 the starter goes out, yes?
0:23:30 > 0:23:32Yes.
0:23:40 > 0:23:44Kirsty's menu looks to me like a menu put together
0:23:44 > 0:23:47by someone who really has a passion for food and flavours.
0:23:47 > 0:23:51Smoked haddock and bacon souffle is exactly the sort of dish
0:23:51 > 0:23:55you'd see on any contemporary restaurant menu.
0:23:55 > 0:23:57Difficult to do and challenging.
0:23:57 > 0:23:58Stick them in the oven.
0:24:03 > 0:24:06Needs to be light and airy, doesn't need to be too eggy.
0:24:06 > 0:24:09- You're happy?- Mm, I'm getting there.
0:24:09 > 0:24:12I've gone back to square one when it comes to tidiness.
0:24:12 > 0:24:14There's stuff everywhere.
0:24:17 > 0:24:20Before they sink, quick, quick, quick, let's go.
0:24:21 > 0:24:26- Whoa! Whoa! Whoa! - Let me just chip something off here.
0:24:26 > 0:24:28- How long have I got?- Now.- Now.
0:24:32 > 0:24:33Well done.
0:24:36 > 0:24:37It's sinking.
0:24:40 > 0:24:42- Afternoon.- Afternoon.- Hello.
0:24:42 > 0:24:44Hello.
0:24:48 > 0:24:50Mmm, texture's there.
0:24:53 > 0:24:55Very light.
0:24:55 > 0:25:00It's like the filling of some dream bacon and egg pie, isn't it?
0:25:00 > 0:25:02It's well made, technique is good,
0:25:02 > 0:25:05seasoning is good, it looks very nice, hard to argue.
0:25:05 > 0:25:07My one criticism is, I actually think
0:25:07 > 0:25:11there's a bit too much bacon and too much haddock.
0:25:11 > 0:25:14But it is rather compelling, as well.
0:25:18 > 0:25:24Light, it's fluffy, and it's full of big, smokey fish flavour. Lovely.
0:25:25 > 0:25:27Right, Kirsty, come on, mate.
0:25:27 > 0:25:30- Main courses.- Yep.
0:25:42 > 0:25:44Four minutes.
0:25:49 > 0:25:54Guinea fowl hopefully will come to life with the Morels.
0:25:54 > 0:25:57And parsnip and potato puree sounds a bit sweet.
0:25:58 > 0:26:01If it's pulled off, it could be a terrific plate of food.
0:26:01 > 0:26:05I can't decide whether to pour it, the gravy, or to separate.
0:26:05 > 0:26:07I'm having a crisis of confidence on my gravy.
0:26:08 > 0:26:10No, I'm going to put it in a dish.
0:26:12 > 0:26:13Right, I'm out of here.
0:26:13 > 0:26:15I'm going out with my gravy.
0:26:16 > 0:26:18Straight back for that.
0:26:28 > 0:26:30Thank you.
0:26:31 > 0:26:34Kirsty's main is guinea fowl leg
0:26:34 > 0:26:39on potato and parsnip puree with sauteed Morels and baby onions,
0:26:39 > 0:26:43courgettes, and a shallot, Morel and sherry gravy.
0:26:49 > 0:26:52I really like what she's done with the guinea fowl.
0:26:52 > 0:26:55Lovely, crisp skin, meat's got lots of flavour,
0:26:55 > 0:26:58and I really like the parsnip and potato puree.
0:26:58 > 0:27:00The Morels are not really adding anything.
0:27:00 > 0:27:02It's more like a posh accessory.
0:27:02 > 0:27:04It's a set of quite nice ingredients
0:27:04 > 0:27:07not badly cooked, and the sauce lacks a bit of punch.
0:27:07 > 0:27:10I think you could say it's a nice plate of food,
0:27:10 > 0:27:12but not an exciting plate of food.
0:27:13 > 0:27:17Looks really odd. It's a really unusual combination of ingredients.
0:27:21 > 0:27:23The guinea fowl itself is succulent.
0:27:23 > 0:27:26And I like the meatiness of the Morels.
0:27:26 > 0:27:30What I don't like is the watery courgette and watery onion
0:27:30 > 0:27:32on top of all of that.
0:27:32 > 0:27:36I think there's a lack of direction. Nothing really comes together.
0:27:47 > 0:27:50The lemon and blueberry tart, down to two things.
0:27:50 > 0:27:54Is there enough zing in the lemon filling? And does the pastry crack?
0:27:57 > 0:27:59Two minutes, please.
0:28:02 > 0:28:04How are you doing, Kirsty?
0:28:04 > 0:28:05Fine, thank you.
0:28:05 > 0:28:07You should be serving by now.
0:28:07 > 0:28:11- Come on, Kirsty, is it important where the last blueberry goes?- Yes!
0:28:11 > 0:28:13Everything's important to the last drop.
0:28:28 > 0:28:34Her dessert is a lemon curd tart with blueberries and cream.
0:28:38 > 0:28:41I'm going to be a bit brutal here.
0:28:41 > 0:28:44If you scrape this off and get to the nub of this pastry shell,
0:28:44 > 0:28:48it's a very, heavily-engineered piece. It's very thick.
0:28:48 > 0:28:52It's very solid. It turns into shrapnel at the slightest pressure.
0:28:53 > 0:28:56The lemon filling is basically lemon curd.
0:28:56 > 0:29:00It's a very good way to make a quick lemon tart to give your mates.
0:29:00 > 0:29:03It's not a good way to make a quick lemon tart to give us.
0:29:03 > 0:29:08Not quite what you'd expect from this stage in this competition.
0:29:11 > 0:29:13Lemon curd's nicely balanced.
0:29:13 > 0:29:15Decent, decent lemon tart.
0:29:15 > 0:29:18A tart case filled with lemon curd and blueberries on top.
0:29:18 > 0:29:20Sorry, I don't think it works.
0:29:29 > 0:29:31I really hope I've done enough to go through.
0:29:32 > 0:29:36I think it's come to be just a great adventure,
0:29:36 > 0:29:39and I really don't want it to stop now.
0:29:45 > 0:29:49OK, Danny, you've got 15 minutes on your first course, please.
0:29:49 > 0:29:51This is Danny Goffey's menu.
0:29:51 > 0:29:52Lobster bisque.
0:29:52 > 0:29:56Bisque, which requires long cooking of the shells
0:29:56 > 0:29:58to get real depth of flavour.
0:30:00 > 0:30:02- That's nice.- Have you rescued it?
0:30:02 > 0:30:04I-I think it's OK.
0:30:17 > 0:30:20Come on, Danny, we've got to go, mate.
0:30:32 > 0:30:36Danny has served a starter of lobster bisque
0:30:36 > 0:30:37with buttered lobster tail,
0:30:37 > 0:30:40paprika, chives, and caviar.
0:30:41 > 0:30:43It's not the colour of a lobster bisque.
0:30:43 > 0:30:47It's the colour of a 1970s velour sofa.
0:30:50 > 0:30:52Pretty well-balanced.
0:30:52 > 0:30:55I don't know if he's poached the lobster within the soup,
0:30:55 > 0:30:57but it's really nice.
0:30:57 > 0:30:59It doesn't have the intensity and Yarrah!
0:30:59 > 0:31:02that you expect a lobster bisque to be.
0:31:02 > 0:31:05It's not the worst soup in the world. It's quite nice.
0:31:05 > 0:31:10And he didn't overcook the lobster, and that, actually is quite hard.
0:31:12 > 0:31:16It hasn't had enough time to mature. I like the lobster.
0:31:16 > 0:31:18I don't mind the texture of the soup.
0:31:18 > 0:31:20It doesn't have enough base flavour.
0:31:20 > 0:31:24It starts, flavour of fish, you start to get it. It just doesn't stay with you.
0:31:26 > 0:31:28All right?
0:31:31 > 0:31:33- You've now got 12 minutes.- Really?
0:31:33 > 0:31:36- How long does that fish take? - This takes ten minutes.
0:31:36 > 0:31:38You'd better get it in the oven.
0:31:38 > 0:31:41- Are you still going to attempt Hollandaise- and- spinach?
0:31:41 > 0:31:44Yes, I've got a very quick recipe for the Hollandaise,
0:31:44 > 0:31:47which I can do in the processor in two minutes.
0:31:55 > 0:32:00Herb-stuffed wild trout with new potatoes, spinach and Hollandaise sauce.
0:32:00 > 0:32:02That sounds great, but it's quite complex.
0:32:02 > 0:32:05It'll be interesting to see if he can pull it off.
0:32:09 > 0:32:10Oh!
0:32:12 > 0:32:14It's curdled.
0:32:15 > 0:32:18- What's happened? - The Hollandaise has curdled.
0:32:18 > 0:32:23So what are you going to do? Spinach and the trout?
0:32:29 > 0:32:31Right.
0:32:37 > 0:32:40I can't remember what time I put the trouts in.
0:32:40 > 0:32:42Seven minutes ago.
0:32:49 > 0:32:51Two minutes, please, Dan.
0:32:59 > 0:33:01Go. Go, go.
0:33:03 > 0:33:05Smile. That's it, perfect.
0:33:08 > 0:33:10Carnage.
0:33:11 > 0:33:13Hi.
0:33:13 > 0:33:14- How are you?- Very well.
0:33:14 > 0:33:16I've had a bit of a nightmare.
0:33:16 > 0:33:19Unfortunately, there's no Hollandaise sauce.
0:33:19 > 0:33:22I really apologise. But there is quite a lot of juice in the fish.
0:33:23 > 0:33:25So hopefully...
0:33:25 > 0:33:28His main course is wild trout en papillote
0:33:28 > 0:33:32stuffed with onion and parsley, served with new potatoes
0:33:32 > 0:33:34and garlic wilted spinach.
0:33:34 > 0:33:37It's brave of Danny to cook something en papillote
0:33:37 > 0:33:40because you cannot tell whether or not it's cooked.
0:33:50 > 0:33:53Unfortunately, it's just not cooked,
0:33:53 > 0:33:55which is a shame, cos it could have been quite nice.
0:33:55 > 0:34:00I wish the Hollandaise had come and I could say something nice about it,
0:34:00 > 0:34:03cos there ain't anything here to shout about at all.
0:34:06 > 0:34:08There are issues on this plate.
0:34:08 > 0:34:11Danny got himself in a fluster, and we can see the result.
0:34:11 > 0:34:14We've got trout sashimi in a bag.
0:34:17 > 0:34:19- Good?- Dessert, yeah?
0:34:19 > 0:34:21Right, your famous souffle. Go on, do it.
0:34:21 > 0:34:24- Are your souffle moulds ready to go? - Yeah, they're in.
0:34:24 > 0:34:26- Oven on right temperature?- Yeah.
0:34:26 > 0:34:29- Good.- I need, um, caster sugar.
0:34:55 > 0:34:58- You all right, mate? We're doing well.- Oh, man.
0:35:06 > 0:35:08Souffle, which is all about timing.
0:35:08 > 0:35:12Danny's a drummer. Presumably, timing is his forte.
0:35:12 > 0:35:14But again, this is ambitious.
0:35:19 > 0:35:21Right, come on, let's go, go, go.
0:35:21 > 0:35:23Quick, quick, quick, quick.
0:35:30 > 0:35:32Hi.
0:35:32 > 0:35:34Sorry about the wait there.
0:35:34 > 0:35:36Actually, I'll give you one first,
0:35:36 > 0:35:38cos you've had to wait all the other times.
0:35:38 > 0:35:40Thank you very much.
0:35:41 > 0:35:45Danny has served his rhubarb and strawberry souffle
0:35:45 > 0:35:47with a rhubarb coulis.
0:35:47 > 0:35:50This is looking clean, elegant.
0:36:01 > 0:36:04I think the rhubarb coulis was quite nice because it's quite sharp.
0:36:04 > 0:36:08It's like a smaller, lighter baked Alaska-type idea.
0:36:08 > 0:36:11And he's actually done it very well.
0:36:11 > 0:36:13It's a lovely, delicate little thing.
0:36:13 > 0:36:17It's sweet, it's small, and it didn't outstay its welcome.
0:36:20 > 0:36:24Hints of strawberry and hint of rhubarb. Lovely souffle.
0:36:33 > 0:36:35Ahhhh.
0:36:36 > 0:36:39I just had a real nightmare.
0:36:39 > 0:36:40It just got on top of me,
0:36:40 > 0:36:42from my early stages of doing the soup.
0:36:42 > 0:36:45It was a bit hectic,
0:36:45 > 0:36:48and really hard work, really hard work.
0:37:08 > 0:37:10Today was always going to be tough.
0:37:10 > 0:37:12Critics day, four very good cooks.
0:37:12 > 0:37:15I think the best competition we've had so far.
0:37:15 > 0:37:17Phil, today, I think, had an absolute cracker.
0:37:17 > 0:37:23I totally agree. He put a smile on the critics' face, and that is not easy.
0:37:23 > 0:37:24I can't criticise that starter.
0:37:24 > 0:37:27The pigeon was beautifully cooked.
0:37:27 > 0:37:31I know the critics thought it might have been a bit raw, but it worked really well.
0:37:31 > 0:37:33It looked a picture.
0:37:33 > 0:37:36Main course, duck cooked brilliantly, crispy skin.
0:37:36 > 0:37:40Lentils full of flavour, but still attractive on the plate.
0:37:40 > 0:37:43And then the chocolate brownie,
0:37:43 > 0:37:48and those cherries that just burst flavour as soon as you bit on them.
0:37:48 > 0:37:53I've given it every ounce of the big man's effort,
0:37:53 > 0:37:55and hopefully it's enough.
0:37:55 > 0:37:58Today, Phil was marvellous.
0:37:58 > 0:38:00Phil, we agree on, is through.
0:38:00 > 0:38:05Agreed. Next menu, I thought, was really well thought out.
0:38:05 > 0:38:07Scallop ceviche.
0:38:07 > 0:38:10I liked the flavours, they were sharp, clean, exciting.
0:38:10 > 0:38:14Nick's main course, lots of work involved, it was a nice dish.
0:38:14 > 0:38:16The beef was cooked very well,
0:38:16 > 0:38:18mushroom sauce decent, yes.
0:38:18 > 0:38:20The dessert, great concept.
0:38:20 > 0:38:25Tarte tatin, but that pastry was not quite cooked enough, which was a shame.
0:38:25 > 0:38:26Decent, I would say, from Nick.
0:38:26 > 0:38:29Sort of stuff I'd really like to eat.
0:38:29 > 0:38:31I got it all out on time, I tried my best,
0:38:31 > 0:38:33I'm absolutely wringing wet with sweat.
0:38:33 > 0:38:38So you can't really ask any more, can you?
0:38:38 > 0:38:40In my opinion right now, Nick and Phil are safe,
0:38:40 > 0:38:43and we need to make a decision between Kirsty and Danny.
0:38:43 > 0:38:46Kirsty's souffle was lovely.
0:38:46 > 0:38:50Well risen, good body, lovely flavours, and a very good souffle.
0:38:50 > 0:38:53Main course, bit confused. It wasn't quite right.
0:38:53 > 0:38:57The lemon tart, you and I couldn't agree with. I quite liked it.
0:38:57 > 0:39:00Thick pastry, lemon curd, and a few blueberries on top.
0:39:00 > 0:39:02Not a lot of skill there.
0:39:02 > 0:39:04Kirsty's food lacks a bit of excitement.
0:39:04 > 0:39:06It was functional.
0:39:06 > 0:39:07It was important to impress
0:39:07 > 0:39:10cos that's the only way to the Final.
0:39:10 > 0:39:15After coming so far, it would be gutting to go home today.
0:39:15 > 0:39:18I felt for Danny today. He got in such a fluster.
0:39:18 > 0:39:21His first batch of lobster bisque just did not turn out.
0:39:21 > 0:39:25At least he had the temerity to make a second batch of soup.
0:39:25 > 0:39:29The lobster itself inside the soup was really tasty.
0:39:29 > 0:39:30The soup, not enough depth.
0:39:30 > 0:39:33Danny's main course, I was so looking forward to.
0:39:33 > 0:39:35Hollandaise sauce curdled,
0:39:35 > 0:39:40inside that parcel was trout which was half cooked, half raw.
0:39:40 > 0:39:42Souffle?
0:39:42 > 0:39:43I thought it was delicious.
0:39:43 > 0:39:45Really delicious.
0:39:45 > 0:39:51I think the amount of stress that I was under kind of reflected it.
0:39:51 > 0:39:54It's just a mad day for it all to happen, I guess.
0:39:57 > 0:39:59Danny's menu was ambitious. He doesn't do safe.
0:39:59 > 0:40:02He's creative, it's a dangerous place to be.
0:40:02 > 0:40:05When it's right, it's spectacularly right.
0:40:05 > 0:40:07Today, he tripped up a little bit.
0:40:07 > 0:40:10And actually, Kirsty didn't make any mistakes.
0:40:10 > 0:40:13She just served the food she wanted to cook,
0:40:13 > 0:40:15and we were underwhelmed by it.
0:40:16 > 0:40:19We've got to try and find the real talent,
0:40:19 > 0:40:24the people who can go through this competition and actually cope with the Finals.
0:40:41 > 0:40:46I really, really don't want to see one of you leave the competition.
0:40:52 > 0:40:54The person leaving us...
0:41:00 > 0:41:02..is Danny.
0:41:02 > 0:41:05Thank you so much, mate.
0:41:05 > 0:41:06Thank you.
0:41:06 > 0:41:07It's all right. I knew.
0:41:07 > 0:41:09Cheers, man.
0:41:09 > 0:41:11Cheers, big boy.
0:41:14 > 0:41:15Grrrrrrrr!
0:41:15 > 0:41:17Thanks, guys.
0:41:17 > 0:41:19- Nice work.- Wahey.
0:41:19 > 0:41:21Bit of a nightmare today, but...
0:41:22 > 0:41:24Good luck to everyone.
0:41:34 > 0:41:37I suppose I'm disappointed, yeah.
0:41:37 > 0:41:40I just tried to do a bit too much.
0:41:41 > 0:41:43I've thoroughly enjoyed it.
0:41:43 > 0:41:47I really had no idea of how much I would be absorbed by this.
0:41:49 > 0:41:52I feel very happy to have got this far.
0:41:52 > 0:41:54I'll take away a lot of mad memories.
0:41:54 > 0:41:56Lovely memories.
0:41:59 > 0:42:03I guess it's back to writing songs next week.
0:42:12 > 0:42:16Congratulations, you are our three finalists. Well done.
0:42:16 > 0:42:17CHEERING
0:42:24 > 0:42:29I'm thrilled. I'm delighted. I just cannot believe... Seriously.
0:42:29 > 0:42:33If I'd said at the beginning that I was going to get to the Final,
0:42:33 > 0:42:35I'd never have thought it.
0:42:36 > 0:42:39I've got a very mixed bag of emotions right now.
0:42:39 > 0:42:43I'm absolutely over the moon. I can't wait to tell my mum.
0:42:44 > 0:42:47Really happy, really, really happy.
0:42:47 > 0:42:50Absolutely fantastic.
0:42:50 > 0:42:55Just would never have thought in a million years that I'd be here today.
0:42:55 > 0:42:57I'm really, really proud of myself.
0:42:58 > 0:43:00Well done.
0:43:00 > 0:43:02Now it gets serious!
0:43:08 > 0:43:12Next week, it's the MasterChef Finals.
0:43:13 > 0:43:15Quiet, please. And action.
0:43:15 > 0:43:20Kirsty, Phil and Nick will be pushed to the limit.
0:43:20 > 0:43:22- Phew!- Mayday!
0:43:26 > 0:43:29You won the World Cup. This is easy.
0:43:32 > 0:43:35Our Celebrity MasterChef champion is...
0:43:58 > 0:44:01Subtitles by Red Bee Media Ltd
0:44:01 > 0:44:04Email subtitling@bbc.co.uk