Episode 25 Celebrity MasterChef


Episode 25

Culinary competition. The remaining celebrities must cook a three-course meal for the country's most-feared restaurant critics, and for a place in the final three.


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Transcript


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16 celebrities have been battling it out

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to win the coveted MasterChef crown.

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It's do or die today, isn't it?

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These celebrities have already reached the top of their profession.

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But can they cut it in the kitchen?

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Going home's definitely not an option.

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No-one remembers second place.

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I want to be in that final three.

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May the best chef win.

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Cooking doesn't get tougher than this.

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It's the last of the Celebrity MasterChef semifinals.

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Throughout this week,

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these four celebrities have been pushed to their culinary limits.

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The bar's been raised.

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The standard of cooking is higher from everybody,

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and if you drop below, it's not good enough.

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The pressure steps up a notch with each round.

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You can't even explain it.

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Now just one challenge stands between them and a place in the final.

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I'm really into it and I really don't want to go home.

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This day's by far the biggest one.

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You've got to go for it, haven't you?

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Today they will be cooking for

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three of the country's most feared restaurant critics.

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Critics have fierce reputations.

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John, if it's not absolutely right,

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they will say so.

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Bring it on.

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All that separates you now from a place in the final three

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are three courses of absolute stunning food.

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One hour and 45 minutes. Good luck.

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Let's cook.

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Nick, actor, the longest-serving member of Hollyoaks.

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He huffs, he puffs.

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This is a meltdown. I don't know what to do now.

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But he has style. He has a very good palate.

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Happy days!

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You're literally one step away from being in the Final,

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and if you get knocked out now...

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I don't even want to think about it.

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Nick, when you started MasterChef,

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did you have any idea that you'd be so enthralled? Captivated?

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Not at all. It's absolutely taken over my life, to be honest.

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-What are you making?

-I'm going to do a scallop ceviche,

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and a fillet of beef with fondant potato,

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and then apple tarte tatin.

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So are you going home with a smile or tears in your eyes?

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Hopefully a big smile.

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I've got a one in four chance.

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A one in three chance, isn't it?

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So I don't know. It's not bad odds.

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Three in four chance of going through,

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one in four chance of going home.

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-Your maths is rubbish, isn't it?

-Sorry, I'm an actor, aren't I?

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Nick's menu is clever, and it's actually quite classic.

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Every restaurant critic ever has had a tarte tatin,

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and had a very good one and a really bad one.

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I think he is playing with fire right now.

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Phil Vickery, England rugby captain, World Cup winner, that man is a natural cook.

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Wow.

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His food is now robust, but with elegance.

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I never expected something as pretty and as tasty

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as a dish like that from you, ever.

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That guy has discovered his style,

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he's sticking with it, and he loves to cook.

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You can't sit back and rest on your laurels,

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it's about today, it's about what you're doing right now,

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it's about what's going out on that plate.

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Phil, does it worry you, feeding restaurant critics?

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It worries me, feeding anyone,

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but particularly people who know exactly how it's supposed to taste.

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-What's your menu today?

-I'm doing pigeon breast for starter with some apple,

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Puy lentils with duck breast,

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and chocolate brownie with some cream and cherries.

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Nice menu. Are the family proud of what you've done here?

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My little man wants to know why I'm not at home as much.

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It'll mean an awful lot to them,

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but more than anything, I'm proud of being here and what I've done.

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Phil's got a nice menu.

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Pigeon breast. He's got to get the balance right.

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His dessert is dangerous,

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cos he's got to find a way to make it look simply stunning.

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A chocolate brownie looking stunning? Really?

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You've had half an hour. Half an hour gone.

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What am I doing? Have a word with yourself, Nicholas.

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Kirsty Wark is a respected journalist.

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Who knew that lady could cook like this?

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-I think that looks lovely.

-Good.

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She just gets better and better and better.

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Kirsty, I can honestly say, with my hand on my heart,

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I think your bowl of pasta is delicious.

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I'm under enormous pressure to do well today.

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This is what I love to cook.

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So I want to combine great flavours and fine ingredients

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with a bit of flair.

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Kirsty, what's a stake today?

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Everything. So it's a case of raising my game as much as possible.

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-What are we making?

-Smoked haddock and bacon souffle.

-Ooh.

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Guinea fowl sauteed with Morels on a parsnip and potato puree,

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with some little barrels of courgette on the side.

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-And then I'm making lemon tart with blueberries.

-Wow.

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The idea of the pudding is to be, hopefully very, very tasty,

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but simple and elegant.

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-We'll leave you to it, Kirsty.

-Thank you very much.

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Kirsty's given herself a huge amount of work to do.

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A haddock souffle to start? That's risky.

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If it doesn't work, you've got no way of saving it.

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The main course, I don't know.

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Guinea fowl, parsnip mash and Morels could be lovely.

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I'm not sure about all of them together.

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30 minutes for your first course.

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Danny is a renowned musician,

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so creative, so inventive, always lives on the edge.

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I'm going to use it as glue.

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

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He's individual, he's exciting,

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he continues to wow.

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You know, if you've invented that out of your mind, that's great.

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It's getting tougher every challenge.

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You have to think harder about something you haven't done before.

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I'd love to come out through the doors and feel, "Wow, I've done my best here."

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Danny, you look like you're sort of at ease in here now.

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Um, at the moment. I'm thinking things might get tougher.

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-What are you going to cook?

-I'm doing lobster bisque to start.

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Wild trout with new potatoes, sauteed spinach and Hollandaise sauce,

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then rhubarb and strawberry souffle.

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It's kind of themed on a riverside pub lunch, maybe.

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-How close is this getting to the excitement of playing in the band?

-It's pretty close.

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Well, I don't know. Yeah. It depends how good the gig is.

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If you're playing in sort of Uzbekistan or something.

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So it's better than a live gig in Uzbekistan?

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Yes. I would say, totally, hand on heart, it's better than that.

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Danny's menu is very, very interesting.

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The question has to be, will he have enough time

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to get enough flavour into a stock to make a decent soup?

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As service looms, the critics arrive.

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Jay Rayner is a food and restaurant critic for the Observer.

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Tracey MacLeod writes for The Independent Magazine.

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And Charles Campion is a food writer for the Evening Standard.

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15 minutes and those critics are expecting some food.

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It smells horrible, man.

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What's it taste of?

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Tastes of sort of cream and wine and flour.

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Yeah, it ain't very good.

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I'm just going to try and save it a bit, but I'm so far behind now.

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Whilst Danny attempts to make his lobster bisque for the second time,

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the pressure is on Nick to serve the critics first.

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It's an attractive menu. The dishes seem to fit together very well.

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Scallop ceviche is all about getting the marinade really cutting through,

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and plenty of flavour.

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There's a lot to get wrong.

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A lot of scallops could die in vain on that dish.

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What you doing? What's going on?

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-It needs... It needs more seasoning.

-Mm-mm.

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Don't panic.

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OK?

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Come on, Nick.

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-Are we done? Can we go?

-We can go on those.

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Good luck.

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-Good afternoon.

-Hello.

-How are you all?

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Here you go. This is the scallop ceviche.

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Thank you.

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Nick is hoping to impress with his ceviche of scallops,

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avocado, onion, tequila and lime.

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I have this little fantasy that once upon a time,

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this was beautifully arranged on a plate,

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but it got dropped, and he's made do

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and scooped it into the bowl, cos it is a bit of a mess.

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The flavours are pretty well-balanced.

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He's sort of understood the Mexican roots of the dish,

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and he's got avocado in there and fresh coriander leaves.

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The flavours are well-balanced, but the textures are not.

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I mean, the big chunks of red onion,

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and there's a whole piece of lime here that I gave a good chewing to.

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The greatest pitfall of a ceviche is you over dress it.

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He hasn't done that, so he should get thumbs up for that.

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He hasn't killed these poor scallops.

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It's refreshing. It's got strength from onion, it's got citrus.

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I think it's quite a beautiful thing

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but I think it looks a little bit seventies garish.

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You've got eight minutes before that main course goes out.

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Fillet of beef with onion puree. It could come off beautifully.

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It could, of course, be a total disaster!

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You've got blood everywhere.

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Three minutes left, OK?

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All right, mushrooms and to go.

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Looks good, mate. That's a man's meal.

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-Idiot!

-What have you done?

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-Little bit of...

-Right, are you done? Anything else to go on?

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-Two seconds. How long have I got? 30 seconds?

-Now, we've got to go now.

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-Done?

-Yeah.

-Good lad, good.

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-Good lad.

-Right, good.

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A little bit of an issue with the doors.

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There you go.

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Nick's main course is a fillet of beef

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on an onion puree

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served with mushroom sauce

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and a fondant potato.

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I want to give him top marks.

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Clearly, he hasn't overcooked this beef.

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But it also looks like he's then carved it up using a pen knife.

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TRACEY LAUGHS

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The beef is cooked fairly accurately.

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It would have benefited from being cut a little thinner.

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-The one thing I really like, even though it's not perfect, is the potato.

-Yes.

-The texture's nice.

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A lot of what Nick's done is actually pretty good.

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The mushroom sauce, with a little bit of seasoning,

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it could have been the real deal, couldn't it?

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Interesting-looking dish.

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It doesn't look like much, but it delivers nicely on flavour.

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I love the beef with the sweet onion

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and the sweet mushroom sauce, I love that.

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OK, pudding. Timing's brilliant, OK? Now pudding.

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-How long will the tartes take in the oven?

-About 15.

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Do me a favour. Never ever do that again, OK?

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That sugar is presently at about 170 degrees.

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-(MUMBLES)

-You've just burned your tongue, haven't you?

-Yeah.

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Ow!

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Ow! Ow! Ow! Ow!

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-How long have I got, Gregg?

-All right, get them in.

-All right, boss.

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Apple tarte tatin, if it's well done, if it's correctly done,

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fantastic, bring it on.

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Phew!

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I'm going to die here.

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I'm just going to die.

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You are setting yourself up for a fall, aren't you?

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If you do a great classic dish like that.

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Waaay! Come on, come on, careful, careful.

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Yumster!

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There you go.

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-Thank you.

-Enjoy.

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Thank you very much.

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To finish, Nick has served apple tarte tatin with clotted cream.

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For me, that's undercooked, rather soggy pastry,

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undercooked, slightly, apples.

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It's not as good as it should be.

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Dare I say it, Charles Campion? You're being a bit harsh.

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There's some soggy pastry in the middle, but some really toffee caramelised bits at the edge.

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-I've had much worse.

-It actually tastes a lot better than it looks.

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I think the flavours are really good.

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I think the pastry's not cooked enough.

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Ohhhhhh, mate!

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It was one of the hardest things I've ever done.

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I mean, I've done opening nights in the West End,

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and it's a bit... It's worse than that.

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I'm sort of still in a bit of a daze about it.

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I'm glad it's over. Put it that way.

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I'm glad it's over.

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Seven or eight minutes before you wow them.

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-You all right, Phil?

-Yep.

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Which brings us to Phil Vickery's menu.

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I do like pigeon breast. I'm very fond of it.

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But it can be as tough as anything

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if you don't cook it for the right amount of time and rest it.

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-Time, gentlemen, please?

-Four minutes.

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OK, what else is to go on? Black pudding and sauce, yeah?

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You're running a bit over.

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A bit of an apology out there wouldn't go amiss. Good luck.

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-Good afternoon, ladies and gents, apologies for the slight delay.

-That's fine.

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Thanks, Phil.

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Phil has served a starter of seared pigeon breast

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on roasted apples with black pudding cubes, pea shoots, and cider jus.

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I've never seen such a contrast between the appearance of a chef

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and the appearance of a dish.

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I like the apple, and the crispness of the black pudding,

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and the sort of earthiness from that.

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I think this is quite sophisticated.

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There isn't a lot of cider jus,

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but when you taste the pigeon, it's added sweetness to it.

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This is really nice.

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There are some nice flavours,

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but for my taste, the pigeon is very undercooked.

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It's very tender, but then raw meat tends to be.

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That is lovely, look at that.

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Absolutely beautiful.

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I think that spicy black pudding with those sour, sweet apples,

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that perfectly cooked piece of pigeon, is delicious.

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I really, really like that.

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What have you got to do for this main?

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Make sure the duck's cooked properly and rested.

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How long's it going to take?

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It needs at least seven to ten minutes, really, for it to rest properly.

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Duck breast with Puy lentils and spinach,

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something you might make at home for supper if you didn't have much time.

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Bit odd to have a pigeon breast as your opening move,

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then a duck breast as your second move.

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Pity there wasn't a goose breast pudding, really, isn't it?

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We are five minutes over.

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Just herbs to go on.

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Let's go.

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Thanks, Phil.

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Thank you.

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Phil has served his duck breast on top of pancetta and carrot lentils

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with micro red chard.

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-It smells terrific, I have to say.

-Mm.

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There's quite a lot to say about this

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but I really, really like the lentils with lumps of smokey pancetta.

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Terrific. Really well done.

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This is a surprisingly delicate plateful.

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And the flavours are delicate as well.

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It's carefully judged, he hasn't overdone it, it's nicely seasoned.

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What's not to like?

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The duck is cooked beautifully.

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There's so much flavour in those lentils. Sweetness, bit of acidity. I think that's lovely.

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Can we eat dessert, just, please, just for me, on time?

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12 minutes from now.

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Chocolate brownie's always a winner if it's properly soggy.

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Could work for me.

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Phil, how long? You promised me 12.

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If I promised you, I'll make sure I get there.

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How you'll stop them from rolling

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when you carry the plates, I'm not sure.

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I'll walk like a soldier, steady as a rock.

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Lovely, thank you.

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You guys should be poker players or something.

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-Do you want a game of cards later?

-Not with you three, that's for sure!

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Definitely not. Hope you enjoy, and thank you very much for your time.

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His dessert is a chocolate brownie

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with Kirsch cherries and cream.

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I've eaten a lot of desserts in this room, and this is one of the best.

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The cherries are wonderfully soused in Kirsch.

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It's just fantastic. I want to eat it all.

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You've got a warmth here,

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and there's the crunchy top, but a soggy, yielding middle.

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And it's all very chocolatey.

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You know when they do biscuits, double chocolate chip?

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Well, this is six or seven times chocolate chip. It's really good.

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Three critics with nothing to criticise. It's perfect.

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Cocoa, chocolate, and then you burst into a cherry. That's nice.

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Perfect.

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Ohhhhhh, my goodness me.

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You get to the final fence,

0:23:080:23:10

and you just want it to be perfect.

0:23:100:23:13

But there we go. Done my best.

0:23:150:23:18

Is it good enough?

0:23:180:23:19

Up to the, er, experts, as they say.

0:23:210:23:24

Kirsty, 15 the starter goes out, yes?

0:23:270:23:30

Yes.

0:23:300:23:32

Kirsty's menu looks to me like a menu put together

0:23:400:23:44

by someone who really has a passion for food and flavours.

0:23:440:23:47

Smoked haddock and bacon souffle is exactly the sort of dish

0:23:470:23:51

you'd see on any contemporary restaurant menu.

0:23:510:23:55

Difficult to do and challenging.

0:23:550:23:57

Stick them in the oven.

0:23:570:23:58

Needs to be light and airy, doesn't need to be too eggy.

0:24:030:24:06

-You're happy?

-Mm, I'm getting there.

0:24:060:24:09

I've gone back to square one when it comes to tidiness.

0:24:090:24:12

There's stuff everywhere.

0:24:120:24:14

Before they sink, quick, quick, quick, let's go.

0:24:170:24:20

-Whoa! Whoa! Whoa!

-Let me just chip something off here.

0:24:210:24:26

-How long have I got?

-Now.

-Now.

0:24:260:24:28

Well done.

0:24:320:24:33

It's sinking.

0:24:360:24:37

-Afternoon.

-Afternoon.

-Hello.

0:24:400:24:42

Hello.

0:24:420:24:44

Mmm, texture's there.

0:24:480:24:50

Very light.

0:24:530:24:55

It's like the filling of some dream bacon and egg pie, isn't it?

0:24:550:25:00

It's well made, technique is good,

0:25:000:25:02

seasoning is good, it looks very nice, hard to argue.

0:25:020:25:05

My one criticism is, I actually think

0:25:050:25:07

there's a bit too much bacon and too much haddock.

0:25:070:25:11

But it is rather compelling, as well.

0:25:110:25:14

Light, it's fluffy, and it's full of big, smokey fish flavour. Lovely.

0:25:180:25:24

Right, Kirsty, come on, mate.

0:25:250:25:27

-Main courses.

-Yep.

0:25:270:25:30

Four minutes.

0:25:420:25:44

Guinea fowl hopefully will come to life with the Morels.

0:25:490:25:54

And parsnip and potato puree sounds a bit sweet.

0:25:540:25:57

If it's pulled off, it could be a terrific plate of food.

0:25:580:26:01

I can't decide whether to pour it, the gravy, or to separate.

0:26:010:26:05

I'm having a crisis of confidence on my gravy.

0:26:050:26:07

No, I'm going to put it in a dish.

0:26:080:26:10

Right, I'm out of here.

0:26:120:26:13

I'm going out with my gravy.

0:26:130:26:15

Straight back for that.

0:26:160:26:18

Thank you.

0:26:280:26:30

Kirsty's main is guinea fowl leg

0:26:310:26:34

on potato and parsnip puree with sauteed Morels and baby onions,

0:26:340:26:39

courgettes, and a shallot, Morel and sherry gravy.

0:26:390:26:43

I really like what she's done with the guinea fowl.

0:26:490:26:52

Lovely, crisp skin, meat's got lots of flavour,

0:26:520:26:55

and I really like the parsnip and potato puree.

0:26:550:26:58

The Morels are not really adding anything.

0:26:580:27:00

It's more like a posh accessory.

0:27:000:27:02

It's a set of quite nice ingredients

0:27:020:27:04

not badly cooked, and the sauce lacks a bit of punch.

0:27:040:27:07

I think you could say it's a nice plate of food,

0:27:070:27:10

but not an exciting plate of food.

0:27:100:27:12

Looks really odd. It's a really unusual combination of ingredients.

0:27:130:27:17

The guinea fowl itself is succulent.

0:27:210:27:23

And I like the meatiness of the Morels.

0:27:230:27:26

What I don't like is the watery courgette and watery onion

0:27:260:27:30

on top of all of that.

0:27:300:27:32

I think there's a lack of direction. Nothing really comes together.

0:27:320:27:36

The lemon and blueberry tart, down to two things.

0:27:470:27:50

Is there enough zing in the lemon filling? And does the pastry crack?

0:27:500:27:54

Two minutes, please.

0:27:570:27:59

How are you doing, Kirsty?

0:28:020:28:04

Fine, thank you.

0:28:040:28:05

You should be serving by now.

0:28:050:28:07

-Come on, Kirsty, is it important where the last blueberry goes?

-Yes!

0:28:070:28:11

Everything's important to the last drop.

0:28:110:28:13

Her dessert is a lemon curd tart with blueberries and cream.

0:28:280:28:34

I'm going to be a bit brutal here.

0:28:380:28:41

If you scrape this off and get to the nub of this pastry shell,

0:28:410:28:44

it's a very, heavily-engineered piece. It's very thick.

0:28:440:28:48

It's very solid. It turns into shrapnel at the slightest pressure.

0:28:480:28:52

The lemon filling is basically lemon curd.

0:28:530:28:56

It's a very good way to make a quick lemon tart to give your mates.

0:28:560:29:00

It's not a good way to make a quick lemon tart to give us.

0:29:000:29:03

Not quite what you'd expect from this stage in this competition.

0:29:030:29:08

Lemon curd's nicely balanced.

0:29:110:29:13

Decent, decent lemon tart.

0:29:130:29:15

A tart case filled with lemon curd and blueberries on top.

0:29:150:29:18

Sorry, I don't think it works.

0:29:180:29:20

I really hope I've done enough to go through.

0:29:290:29:31

I think it's come to be just a great adventure,

0:29:320:29:36

and I really don't want it to stop now.

0:29:360:29:39

OK, Danny, you've got 15 minutes on your first course, please.

0:29:450:29:49

This is Danny Goffey's menu.

0:29:490:29:51

Lobster bisque.

0:29:510:29:52

Bisque, which requires long cooking of the shells

0:29:520:29:56

to get real depth of flavour.

0:29:560:29:58

-That's nice.

-Have you rescued it?

0:30:000:30:02

I-I think it's OK.

0:30:020:30:04

Come on, Danny, we've got to go, mate.

0:30:170:30:20

Danny has served a starter of lobster bisque

0:30:320:30:36

with buttered lobster tail,

0:30:360:30:37

paprika, chives, and caviar.

0:30:370:30:40

It's not the colour of a lobster bisque.

0:30:410:30:43

It's the colour of a 1970s velour sofa.

0:30:430:30:47

Pretty well-balanced.

0:30:500:30:52

I don't know if he's poached the lobster within the soup,

0:30:520:30:55

but it's really nice.

0:30:550:30:57

It doesn't have the intensity and Yarrah!

0:30:570:30:59

that you expect a lobster bisque to be.

0:30:590:31:02

It's not the worst soup in the world. It's quite nice.

0:31:020:31:05

And he didn't overcook the lobster, and that, actually is quite hard.

0:31:050:31:10

It hasn't had enough time to mature. I like the lobster.

0:31:120:31:16

I don't mind the texture of the soup.

0:31:160:31:18

It doesn't have enough base flavour.

0:31:180:31:20

It starts, flavour of fish, you start to get it. It just doesn't stay with you.

0:31:200:31:24

All right?

0:31:260:31:28

-You've now got 12 minutes.

-Really?

0:31:310:31:33

-How long does that fish take?

-This takes ten minutes.

0:31:330:31:36

You'd better get it in the oven.

0:31:360:31:38

-Are you still going to attempt Hollandaise

-and

-spinach?

0:31:380:31:41

Yes, I've got a very quick recipe for the Hollandaise,

0:31:410:31:44

which I can do in the processor in two minutes.

0:31:440:31:47

Herb-stuffed wild trout with new potatoes, spinach and Hollandaise sauce.

0:31:550:32:00

That sounds great, but it's quite complex.

0:32:000:32:02

It'll be interesting to see if he can pull it off.

0:32:020:32:05

Oh!

0:32:090:32:10

It's curdled.

0:32:120:32:14

-What's happened?

-The Hollandaise has curdled.

0:32:150:32:18

So what are you going to do? Spinach and the trout?

0:32:180:32:23

Right.

0:32:290:32:31

I can't remember what time I put the trouts in.

0:32:370:32:40

Seven minutes ago.

0:32:400:32:42

Two minutes, please, Dan.

0:32:490:32:51

Go. Go, go.

0:32:590:33:01

Smile. That's it, perfect.

0:33:030:33:05

Carnage.

0:33:080:33:10

Hi.

0:33:110:33:13

-How are you?

-Very well.

0:33:130:33:14

I've had a bit of a nightmare.

0:33:140:33:16

Unfortunately, there's no Hollandaise sauce.

0:33:160:33:19

I really apologise. But there is quite a lot of juice in the fish.

0:33:190:33:22

So hopefully...

0:33:230:33:25

His main course is wild trout en papillote

0:33:250:33:28

stuffed with onion and parsley, served with new potatoes

0:33:280:33:32

and garlic wilted spinach.

0:33:320:33:34

It's brave of Danny to cook something en papillote

0:33:340:33:37

because you cannot tell whether or not it's cooked.

0:33:370:33:40

Unfortunately, it's just not cooked,

0:33:500:33:53

which is a shame, cos it could have been quite nice.

0:33:530:33:55

I wish the Hollandaise had come and I could say something nice about it,

0:33:550:34:00

cos there ain't anything here to shout about at all.

0:34:000:34:03

There are issues on this plate.

0:34:060:34:08

Danny got himself in a fluster, and we can see the result.

0:34:080:34:11

We've got trout sashimi in a bag.

0:34:110:34:14

-Good?

-Dessert, yeah?

0:34:170:34:19

Right, your famous souffle. Go on, do it.

0:34:190:34:21

-Are your souffle moulds ready to go?

-Yeah, they're in.

0:34:210:34:24

-Oven on right temperature?

-Yeah.

0:34:240:34:26

-Good.

-I need, um, caster sugar.

0:34:260:34:29

-You all right, mate? We're doing well.

-Oh, man.

0:34:550:34:58

Souffle, which is all about timing.

0:35:060:35:08

Danny's a drummer. Presumably, timing is his forte.

0:35:080:35:12

But again, this is ambitious.

0:35:120:35:14

Right, come on, let's go, go, go.

0:35:190:35:21

Quick, quick, quick, quick.

0:35:210:35:23

Hi.

0:35:300:35:32

Sorry about the wait there.

0:35:320:35:34

Actually, I'll give you one first,

0:35:340:35:36

cos you've had to wait all the other times.

0:35:360:35:38

Thank you very much.

0:35:380:35:40

Danny has served his rhubarb and strawberry souffle

0:35:410:35:45

with a rhubarb coulis.

0:35:450:35:47

This is looking clean, elegant.

0:35:470:35:50

I think the rhubarb coulis was quite nice because it's quite sharp.

0:36:010:36:04

It's like a smaller, lighter baked Alaska-type idea.

0:36:040:36:08

And he's actually done it very well.

0:36:080:36:11

It's a lovely, delicate little thing.

0:36:110:36:13

It's sweet, it's small, and it didn't outstay its welcome.

0:36:130:36:17

Hints of strawberry and hint of rhubarb. Lovely souffle.

0:36:200:36:24

Ahhhh.

0:36:330:36:35

I just had a real nightmare.

0:36:360:36:39

It just got on top of me,

0:36:390:36:40

from my early stages of doing the soup.

0:36:400:36:42

It was a bit hectic,

0:36:420:36:45

and really hard work, really hard work.

0:36:450:36:48

Today was always going to be tough.

0:37:080:37:10

Critics day, four very good cooks.

0:37:100:37:12

I think the best competition we've had so far.

0:37:120:37:15

Phil, today, I think, had an absolute cracker.

0:37:150:37:17

I totally agree. He put a smile on the critics' face, and that is not easy.

0:37:170:37:23

I can't criticise that starter.

0:37:230:37:24

The pigeon was beautifully cooked.

0:37:240:37:27

I know the critics thought it might have been a bit raw, but it worked really well.

0:37:270:37:31

It looked a picture.

0:37:310:37:33

Main course, duck cooked brilliantly, crispy skin.

0:37:330:37:36

Lentils full of flavour, but still attractive on the plate.

0:37:360:37:40

And then the chocolate brownie,

0:37:400:37:43

and those cherries that just burst flavour as soon as you bit on them.

0:37:430:37:48

I've given it every ounce of the big man's effort,

0:37:480:37:53

and hopefully it's enough.

0:37:530:37:55

Today, Phil was marvellous.

0:37:550:37:58

Phil, we agree on, is through.

0:37:580:38:00

Agreed. Next menu, I thought, was really well thought out.

0:38:000:38:05

Scallop ceviche.

0:38:050:38:07

I liked the flavours, they were sharp, clean, exciting.

0:38:070:38:10

Nick's main course, lots of work involved, it was a nice dish.

0:38:100:38:14

The beef was cooked very well,

0:38:140:38:16

mushroom sauce decent, yes.

0:38:160:38:18

The dessert, great concept.

0:38:180:38:20

Tarte tatin, but that pastry was not quite cooked enough, which was a shame.

0:38:200:38:25

Decent, I would say, from Nick.

0:38:250:38:26

Sort of stuff I'd really like to eat.

0:38:260:38:29

I got it all out on time, I tried my best,

0:38:290:38:31

I'm absolutely wringing wet with sweat.

0:38:310:38:33

So you can't really ask any more, can you?

0:38:330:38:38

In my opinion right now, Nick and Phil are safe,

0:38:380:38:40

and we need to make a decision between Kirsty and Danny.

0:38:400:38:43

Kirsty's souffle was lovely.

0:38:430:38:46

Well risen, good body, lovely flavours, and a very good souffle.

0:38:460:38:50

Main course, bit confused. It wasn't quite right.

0:38:500:38:53

The lemon tart, you and I couldn't agree with. I quite liked it.

0:38:530:38:57

Thick pastry, lemon curd, and a few blueberries on top.

0:38:570:39:00

Not a lot of skill there.

0:39:000:39:02

Kirsty's food lacks a bit of excitement.

0:39:020:39:04

It was functional.

0:39:040:39:06

It was important to impress

0:39:060:39:07

cos that's the only way to the Final.

0:39:070:39:10

After coming so far, it would be gutting to go home today.

0:39:100:39:15

I felt for Danny today. He got in such a fluster.

0:39:150:39:18

His first batch of lobster bisque just did not turn out.

0:39:180:39:21

At least he had the temerity to make a second batch of soup.

0:39:210:39:25

The lobster itself inside the soup was really tasty.

0:39:250:39:29

The soup, not enough depth.

0:39:290:39:30

Danny's main course, I was so looking forward to.

0:39:300:39:33

Hollandaise sauce curdled,

0:39:330:39:35

inside that parcel was trout which was half cooked, half raw.

0:39:350:39:40

Souffle?

0:39:400:39:42

I thought it was delicious.

0:39:420:39:43

Really delicious.

0:39:430:39:45

I think the amount of stress that I was under kind of reflected it.

0:39:450:39:51

It's just a mad day for it all to happen, I guess.

0:39:510:39:54

Danny's menu was ambitious. He doesn't do safe.

0:39:570:39:59

He's creative, it's a dangerous place to be.

0:39:590:40:02

When it's right, it's spectacularly right.

0:40:020:40:05

Today, he tripped up a little bit.

0:40:050:40:07

And actually, Kirsty didn't make any mistakes.

0:40:070:40:10

She just served the food she wanted to cook,

0:40:100:40:13

and we were underwhelmed by it.

0:40:130:40:15

We've got to try and find the real talent,

0:40:160:40:19

the people who can go through this competition and actually cope with the Finals.

0:40:190:40:24

I really, really don't want to see one of you leave the competition.

0:40:410:40:46

The person leaving us...

0:40:520:40:54

..is Danny.

0:41:000:41:02

Thank you so much, mate.

0:41:020:41:05

Thank you.

0:41:050:41:06

It's all right. I knew.

0:41:060:41:07

Cheers, man.

0:41:070:41:09

Cheers, big boy.

0:41:090:41:11

Grrrrrrrr!

0:41:140:41:15

Thanks, guys.

0:41:150:41:17

-Nice work.

-Wahey.

0:41:170:41:19

Bit of a nightmare today, but...

0:41:190:41:21

Good luck to everyone.

0:41:220:41:24

I suppose I'm disappointed, yeah.

0:41:340:41:37

I just tried to do a bit too much.

0:41:370:41:40

I've thoroughly enjoyed it.

0:41:410:41:43

I really had no idea of how much I would be absorbed by this.

0:41:430:41:47

I feel very happy to have got this far.

0:41:490:41:52

I'll take away a lot of mad memories.

0:41:520:41:54

Lovely memories.

0:41:540:41:56

I guess it's back to writing songs next week.

0:41:590:42:03

Congratulations, you are our three finalists. Well done.

0:42:120:42:16

CHEERING

0:42:160:42:17

I'm thrilled. I'm delighted. I just cannot believe... Seriously.

0:42:240:42:29

If I'd said at the beginning that I was going to get to the Final,

0:42:290:42:33

I'd never have thought it.

0:42:330:42:35

I've got a very mixed bag of emotions right now.

0:42:360:42:39

I'm absolutely over the moon. I can't wait to tell my mum.

0:42:390:42:43

Really happy, really, really happy.

0:42:440:42:47

Absolutely fantastic.

0:42:470:42:50

Just would never have thought in a million years that I'd be here today.

0:42:500:42:55

I'm really, really proud of myself.

0:42:550:42:57

Well done.

0:42:580:43:00

Now it gets serious!

0:43:000:43:02

Next week, it's the MasterChef Finals.

0:43:080:43:12

Quiet, please. And action.

0:43:130:43:15

Kirsty, Phil and Nick will be pushed to the limit.

0:43:150:43:20

-Phew!

-Mayday!

0:43:200:43:22

You won the World Cup. This is easy.

0:43:260:43:29

Our Celebrity MasterChef champion is...

0:43:320:43:35

Subtitles by Red Bee Media Ltd

0:43:580:44:01

Email [email protected]

0:44:010:44:04

The semi-finals come to a close, and just one challenge stands between the final four and the final. They must cook a three-course meal for the country's most-feared restaurant critics, and for a place in the final three.


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