0:00:03 > 0:00:08'16 celebrities have been battling to win the MasterChef crown.
0:00:08 > 0:00:11'Now we're down to the final three..'
0:00:11 > 0:00:16It's important I don't cook to my best. I cook to beyond my best.
0:00:16 > 0:00:20These celebrities have already reached the top of their profession.
0:00:20 > 0:00:22But can they cut it in the kitchen?
0:00:24 > 0:00:27I think the competition's still pretty close.
0:00:29 > 0:00:32To win this show could, potentially, be life-changing.
0:00:32 > 0:00:35Cooking doesn't get tougher than this!
0:00:44 > 0:00:48'It's finals week on Celebrity MasterChef.
0:00:49 > 0:00:54'Kirsty, Nick and Phil have made it to the last three,
0:00:54 > 0:00:57'and over the next few days
0:00:57 > 0:01:01'will battle it out to become MasterChef Champion.'
0:01:01 > 0:01:04PHIL: I want to win MasterChef.
0:01:04 > 0:01:09I've got to be able to cook to the best. I've got to be focused.
0:01:10 > 0:01:12The competition thing's coming into it more.
0:01:12 > 0:01:15The pressure is getting quite tense.
0:01:15 > 0:01:17You make a mistake and it's over.
0:01:20 > 0:01:25Winning will be enough. Making it to the final is just a step on the way.
0:01:25 > 0:01:30It's keeping the fear under control and letting the passion take over.
0:01:32 > 0:01:36'Today, they will each cook a lunchtime service
0:01:36 > 0:01:39'in a top London restaurant,
0:01:39 > 0:01:44'that will enhance their skills and iron out their weaknesses...'
0:01:44 > 0:01:47Season! Season!
0:01:48 > 0:01:51'..before returning to the MasterChef kitchen
0:01:51 > 0:01:56'and cooking one sublime dish to illustrate how much they've learnt.'
0:01:56 > 0:01:59- That's a pro dish. It's pro cooking. - Delicious.
0:01:59 > 0:02:02Let's see how good they can be,
0:02:02 > 0:02:07see if they can really capture that wow factor in brilliant food.
0:02:20 > 0:02:24'Today, Nick will be cooking at Pont de la Tour on the Thames,
0:02:24 > 0:02:29'a restaurant famed for its classic French cuisine.'
0:02:30 > 0:02:33I know that kitchen well. I worked there myself.
0:02:33 > 0:02:36It's fast. It's bustling. It's refined.
0:02:36 > 0:02:40Will he cope with the pressure of a busy service like Le Pont?
0:02:44 > 0:02:48- You must be Nick.- I am. - How are you feeling about today?
0:02:48 > 0:02:52- Very nervous.- Don't be. - Obviously, it'll be a difficult day.
0:02:52 > 0:02:58We're preparing a very busy lunch service. Le Pont de la Tour is extremely busy every day.
0:02:58 > 0:03:01- We cannot afford any mistakes. - Right.
0:03:01 > 0:03:03- Let's crack on.- Fantastic.
0:03:06 > 0:03:11'Nick will be making pan-fried free range duck breast
0:03:11 > 0:03:15'with celeriac cooked three ways, a smoked bacon and potato galette
0:03:15 > 0:03:17'and a madeira jus.'
0:03:17 > 0:03:20First, we're going to get the duck on to cook.
0:03:23 > 0:03:28When you've got the practice, you'll get a little bit faster.
0:03:28 > 0:03:31That stops the duck from toughening up.
0:03:31 > 0:03:35It's all about attention to detail, making the duck the best it can be.
0:03:38 > 0:03:41Then you just fan it like that.
0:03:45 > 0:03:47Duck's been rested.
0:03:49 > 0:03:52It's ready to go to the customer.
0:03:52 > 0:03:55It tastes correct. It's fully hot.
0:03:55 > 0:04:00- That is what they deserve to eat. - Yeah.- And now you've got to do it.
0:04:00 > 0:04:02A bit scared now.
0:04:02 > 0:04:06It's all just come together how much I've got to do.
0:04:06 > 0:04:08I don't know how these boys do it.
0:04:13 > 0:04:17'Phil is being sent to Bibendum, in London's South Kensington,
0:04:17 > 0:04:22'one of the area's iconic restaurants for over 20 years.'
0:04:22 > 0:04:26We want him to keep his gutsy, rustic style,
0:04:26 > 0:04:29but at the same time have a lightness of touch.
0:04:29 > 0:04:32That's what Bibendum's should give him.
0:04:32 > 0:04:35'Phil will be making the roast fillet of hake
0:04:35 > 0:04:40'sprinkled with gremolata on a saffron mash.'
0:04:44 > 0:04:47You're going to take the head off.
0:04:47 > 0:04:50Take the fillets off and then pin-bone it.
0:04:50 > 0:04:54- Don't mess it up. - Thank you very much.
0:04:54 > 0:04:57Never cooked hake. Never filleted a hake.
0:04:57 > 0:05:01So, yeah, hopefully won't embarrass myself too much.
0:05:08 > 0:05:10Get the fish cooked just right.
0:05:10 > 0:05:16You don't want to over-cook it, and it to be dry, or under-cook it so that it's raw.
0:05:16 > 0:05:19- Pale golden?- Yeah. - That'll develop in the oven.
0:05:30 > 0:05:35I'm nervous now. Very nervous. It's lots of little things to remember.
0:05:35 > 0:05:39Don't want to let anyone down. Just don't want to let anyone down.
0:05:44 > 0:05:49'Kirsty will be cooking at the Salt Yard,
0:05:49 > 0:05:55'an innovator of modern Spanish tapas, in London's West End.'
0:05:55 > 0:05:59Kirsty, the Salt Yard will teach her speed and consistency.
0:05:59 > 0:06:02Everything is exactly the same on every plate.
0:06:02 > 0:06:05- Morning.- Hi, Kirsty.
0:06:05 > 0:06:08Welcome to Salt Yard kitchen.
0:06:08 > 0:06:10We've got a nice busy lunch.
0:06:10 > 0:06:16It's going to be quite hectic. We've got quite a small space to work in.
0:06:18 > 0:06:22'Kirsty will be in charge of the grilled Iberico pork loin
0:06:22 > 0:06:27'with saffron and clam rice and piquillo peppers.'
0:06:27 > 0:06:29Beautiful Iberico pork loin here.
0:06:29 > 0:06:31This is quite a special product.
0:06:31 > 0:06:35We can cook it medium rare, like a steak. It's really delicious.
0:06:35 > 0:06:38I'm going to get this straight on the grill.
0:06:38 > 0:06:41'During service, Kirsty must make sure
0:06:41 > 0:06:45'that each pork loin is perfectly char-grilled.'
0:06:45 > 0:06:47A nice criss-cross.
0:06:47 > 0:06:51- Looks brilliant.- Sure all yours will be exactly like that.- Yeah.
0:06:51 > 0:06:55'And when cooking her risotto,
0:06:55 > 0:06:58'the texture and seasoning must be consistent.'
0:06:58 > 0:07:02- Want a taste of that? Still the tiniest amount of bite to it.- Yeah.
0:07:13 > 0:07:14So beautiful!
0:07:14 > 0:07:19On a good lunch, we sell 20 portions of the special. Iberico pork...
0:07:19 > 0:07:25- This is the special?- This is the special. The waiters love it, so they'll be pushing it.- Thanks(!)
0:07:34 > 0:07:38I hate this. You know it's coming. Can't smell it. Can't hear it.
0:07:38 > 0:07:42But you know it's coming. It's the waiting.
0:07:46 > 0:07:49- OK, guys. Ready for service? - Yes, chef.
0:07:49 > 0:07:51Listen up, everybody.
0:07:51 > 0:07:56We've got one fois gras, one salmon, one pork, one duck.
0:07:56 > 0:07:58Yes, chef.
0:07:58 > 0:08:01Nick, you're forgetting the basics. Season! Season!
0:08:05 > 0:08:10- You can't be afraid of the heat. - It's not the heat. It's the burning.
0:08:11 > 0:08:15We've got two artichoke, follow two ducks, Nick.
0:08:15 > 0:08:18- You need to answer me, Nick. - Yes, chef.
0:08:22 > 0:08:27These cheques are called. We have to be ready. We have to go.
0:08:29 > 0:08:32So another two garnish getting ready, OK?
0:08:32 > 0:08:36Don't lose focus on the duck. Do not over-cook the duck.
0:08:55 > 0:08:59Put your puree on first so you know where to position everything else.
0:08:59 > 0:09:02That's not good enough. Get a new plate.
0:09:02 > 0:09:05I'll do the puree. You do the rest.
0:09:05 > 0:09:07Right. You get the rest on.
0:09:09 > 0:09:14Look at my puree, how it needs to be the next time you do it.
0:09:14 > 0:09:17It simply wasn't good enough.
0:09:17 > 0:09:21Customers have a high expectation. It's my reputation on the line.
0:09:21 > 0:09:25Did the puree for him, just to make him understand.
0:09:25 > 0:09:27If it's not good enough, re-do it.
0:09:31 > 0:09:34- Are you happy?- Yes, chef. - Call table seven.
0:09:34 > 0:09:38- Table seven service, please. - Little bit louder though.
0:09:38 > 0:09:40Right, let's go. Two duck, Nick.
0:09:40 > 0:09:43He's still working quite nervously.
0:09:43 > 0:09:47We've got to get that out of him. So he's doing OK.
0:09:47 > 0:09:50We're gonna get him better before the end of service.
0:09:53 > 0:09:58'At Bibendum, a nervous Phil is still waiting for his first order.'
0:10:00 > 0:10:04OK, so one oyster, two asparagus, one risotto.
0:10:04 > 0:10:07One hake, one fish and chips, two tuna.
0:10:14 > 0:10:17'To cook the hake to chef's exacting standards,
0:10:17 > 0:10:20'Phil has to get his timing perfect.'
0:10:30 > 0:10:34- You think it's cooked?- Yeah. - Let me just check.
0:10:34 > 0:10:36Yeah. That's perfect.
0:10:38 > 0:10:42That's perfect colouring, yeah? Exactly what you want every time.
0:10:45 > 0:10:47Check the plate's clean.
0:10:47 > 0:10:49Great first dish, Phil. Well done.
0:10:51 > 0:10:54We're going on table eight's main course.
0:10:59 > 0:11:01Great. Well done.
0:11:07 > 0:11:09Nice hake, Phil. Well done.
0:11:09 > 0:11:11Really pleased. Really good.
0:11:11 > 0:11:13REALLY good.
0:11:14 > 0:11:16Just got to try to stay focused.
0:11:19 > 0:11:21Listen up, guys.
0:11:21 > 0:11:25On order, gnocchi, chorizo, chicken and pork special.
0:11:25 > 0:11:27ALL: Yes, chef!
0:11:27 > 0:11:29'At Salt Yard, Kirsty's first job
0:11:29 > 0:11:34'is to get the saffron and clam rice ready while the pork cooks.'
0:11:34 > 0:11:38It's looking quite wet, that, so what I would do,
0:11:38 > 0:11:41- just let that liquid evaporate. - Yeah.
0:11:41 > 0:11:43Main away 55, please.
0:11:43 > 0:11:48Getting quite a few customers in, guys, so let's focus, yeah?
0:11:51 > 0:11:54- Kirsty.- Yes. - How long for this first pork?
0:11:54 > 0:11:57- Five minutes.- Five?- Three.
0:11:57 > 0:12:00- Pardon?- Three.- Three or five?- Three.
0:12:00 > 0:12:05- That's ready but this is still wet. - Get a bigger pan. Rush this rice.
0:12:16 > 0:12:19That looks too wet to me. It's like soup.
0:12:19 > 0:12:23- It's like rice soup. - Right. I'll cook it more.
0:12:44 > 0:12:46Presentation on that is perfect.
0:12:46 > 0:12:50- Thank you, chef. - Speed the rice up on the next one.
0:12:53 > 0:12:58'It's 1pm, and Nick continues to be swamped with orders for his duck.'
0:13:00 > 0:13:05That's a risotto, crab, salmon, to follow, two more duck, Nick.
0:13:05 > 0:13:07Yes, chef!
0:13:10 > 0:13:12Oh, we're on fire there.
0:13:12 > 0:13:17Remember what I told you. Focus on your ducks as well. Are they OK?
0:13:17 > 0:13:22- How far are we from being cooked? - One minute.- I'll trust you on that.
0:13:22 > 0:13:24If it's over-cooked, I'll be very upset.
0:13:24 > 0:13:27- Argh!- Skin side up. That's it.- Oh!
0:13:39 > 0:13:43Watch that, Nick. That's too much now, OK?
0:13:43 > 0:13:48- Too high a heat. We've burnt that. We can't use that.- Sorry, chef.
0:13:48 > 0:13:50Makes me unhappy cos that's money in the bin.
0:13:50 > 0:13:53We're gonna take over these two for you.
0:13:53 > 0:13:57- You focus on the next three. OK? - Next three. All right.
0:13:57 > 0:14:00'Having already burnt one duck,
0:14:00 > 0:14:04'Nick must make sure his next order is perfect.'
0:14:04 > 0:14:08- Five minutes for the duck, boys. - ALL CHEER
0:14:13 > 0:14:16So, one spoon on the side.
0:14:16 > 0:14:19Use the flat of your spoon. One swoop, confidently.
0:14:19 > 0:14:23Perfect. Now you're getting the hang of it.
0:14:23 > 0:14:25This one needs to be identical.
0:14:25 > 0:14:28That's it! Now you're getting the hang of it.
0:14:32 > 0:14:37- We've got to go. Can't let this food go cold.- Two seconds, chef.- Oui.
0:14:43 > 0:14:47Does it look all right? Yes, it does.
0:14:47 > 0:14:52- Now maintain that consistency. Let's call service.- Service, please.
0:14:52 > 0:14:54Table six!
0:14:57 > 0:15:02Nick, we're now away on table 51. The last duck of the day.
0:15:02 > 0:15:07This one's got to be absolutely spot-on. You've had enough practice.
0:15:15 > 0:15:17How do you feel about that, Nick?
0:15:17 > 0:15:20- I'm happy with that.- It's spot-on!
0:15:20 > 0:15:22Service, please!
0:15:25 > 0:15:29WOMAN: The meat was really tender.
0:15:29 > 0:15:31Lovely sauce that went with it.
0:15:31 > 0:15:35I'm not a fan of celeriac, but that really changed my mind.
0:15:35 > 0:15:37It was delicious.
0:15:37 > 0:15:40I came to Port de la Tour a few times.
0:15:40 > 0:15:45The food I had today was of the same level that you usually get here.
0:15:47 > 0:15:51That was one of the hardest things I've ever done.
0:15:51 > 0:15:55They're all professionals but I take my hat off to all of them.
0:15:55 > 0:15:57It was unbelievable.
0:16:03 > 0:16:08'At Bibendum, Phil's hake dish is proving popular.
0:16:08 > 0:16:10'So far, he's been coping well.
0:16:16 > 0:16:20I've not had a disaster yet, but I don't like... You know.
0:16:21 > 0:16:25- You can put two hake on. - Put them on?- Table six. Yeah.
0:16:32 > 0:16:37Phil, keep an eye on your hake. Don't want it to get too dark.
0:16:53 > 0:16:56Right. OK. That's burnt. Do another two.
0:16:56 > 0:16:58In the bin.
0:16:58 > 0:17:00Two more. Hold the quail.
0:17:00 > 0:17:03We've got two burnt hake.
0:17:03 > 0:17:05Hold back on table six for a minute!
0:17:07 > 0:17:12'Having burnt his last two hake, Phil is holding up service.'
0:17:19 > 0:17:23Yeah. That's fine. We're going to do table six again now.
0:17:37 > 0:17:39That hake's lovely, Phil. Well done.
0:17:41 > 0:17:43Er... Got the skin too brown.
0:17:43 > 0:17:47By the time it cooks in the oven, it looks like it's burnt on top.
0:17:47 > 0:17:50My bad.
0:17:50 > 0:17:52I'm disappointed.
0:18:02 > 0:18:05I had the hake with the saffron mash and it was absolutely delicious.
0:18:05 > 0:18:09The fish was cooked beautifully. It was very moist.
0:18:09 > 0:18:13The skin was beautifully crisp. Absolutely delicious.
0:18:16 > 0:18:19'At Salt Yard, service is drawing to a close,
0:18:19 > 0:18:22'but there's no let-up for Kirsty.'
0:18:22 > 0:18:24OK, one loin special.
0:18:24 > 0:18:28You've got two away and one on order, yeah?
0:18:28 > 0:18:30- Correct.- Thank you.
0:18:34 > 0:18:37Give me the first loin on 101.
0:18:39 > 0:18:41Presentation very, very good.
0:18:43 > 0:18:46Another one, straight up. Let's go.
0:18:46 > 0:18:48Hectic, crazy.
0:18:48 > 0:18:52I want to make sure I don't burn anything.
0:19:00 > 0:19:02It's scallops, cuttlefish...
0:19:02 > 0:19:05I am SO hot!
0:19:05 > 0:19:08Main away, 16!
0:19:08 > 0:19:11Kirsty, come on. Porks need to go.
0:19:13 > 0:19:18- Chef?- Yeah.- I think this is over-cooked now.- Yeah.
0:19:18 > 0:19:21- You can get one out of that.- Yeah.
0:19:21 > 0:19:24- For two?- Yeah. One more left anyway.
0:19:26 > 0:19:29- We lost one, didn't we?- We lost one.
0:19:30 > 0:19:34- How long till the next one? - I can do it in three minutes.
0:19:36 > 0:19:41This is the last pork for today, so make sure it's perfection.
0:19:50 > 0:19:54- I'm happy with that. - Thank you, chef.
0:20:12 > 0:20:15The smokiness of the pork, and very, very tender,
0:20:15 > 0:20:19with the risotto was a good combination. It was lovely.
0:20:19 > 0:20:23The pork, for me, was perfectly cooked, very moist.
0:20:23 > 0:20:27Yeah, a pretty good dish, overall. Yeah. Very nice.
0:20:27 > 0:20:30It was SUCH a challenge.
0:20:30 > 0:20:34I've got through lunch service, fast and furious,
0:20:34 > 0:20:38and still standing, with only one minor burn.
0:20:41 > 0:20:46'Two hours of furious service is over,
0:20:46 > 0:20:51'but the celebrities face one more daunting task.
0:20:55 > 0:20:58'These three chefs have built up restaurants
0:20:58 > 0:21:02'that discerning diners return to, year after year.
0:21:07 > 0:21:11'The three celebrities must now take the skills they've learnt in service
0:21:11 > 0:21:15'and recreate each chef's signature dish.
0:21:21 > 0:21:25'Head Chef Lee Bennett's signature dish
0:21:25 > 0:21:27'is quail served two ways,
0:21:27 > 0:21:33'with mushrooms a la grecque, green salad and celeriac remoulade.'
0:21:35 > 0:21:40The key factor that Nick has to get right is cooking the quail correct.
0:21:40 > 0:21:44If he over-cooks it it could be dry, and doesn't get that fine line,
0:21:44 > 0:21:46it could be under-cooked.
0:21:46 > 0:21:51Either way, it ruins the dish cos that's the principal ingredient.
0:21:51 > 0:21:55Getting the quail right is going to be the hardest part.
0:21:55 > 0:21:58That's the main bulk of the dish.
0:21:58 > 0:22:02So... Ow! Ow! Ow! Ow!
0:22:04 > 0:22:08Oh, do me a favour, mate! Stay still, will you?
0:22:08 > 0:22:10There you go.
0:22:10 > 0:22:15The other thing is understanding every component has to be perfect,
0:22:15 > 0:22:19or it isn't good enough to represent a restaurant of this standard.
0:22:24 > 0:22:28It all comes down as to whether I've cooked the quail properly.
0:22:28 > 0:22:30Who knows? We shall see.
0:22:46 > 0:22:50'Nick has made quail served two ways,
0:22:50 > 0:22:55'with mushrooms a la grecque, green salad and celeriac remoulade.'
0:22:55 > 0:23:00I can see without tasting, the skin's not quite crispy enough.
0:23:00 > 0:23:03The presentation, it looks wonderful.
0:23:03 > 0:23:05But I need to taste it.
0:23:05 > 0:23:08That's what it's all about so I'm going to delve in.
0:23:15 > 0:23:19Apart from the skin, I have to say, it's very good.
0:23:19 > 0:23:22All the flavours combine the way I would want them to do.
0:23:22 > 0:23:26I think that any customer at Le Pont de la Tour eating that
0:23:26 > 0:23:29would be very happy, as I am right now.
0:23:29 > 0:23:31- You should be happy, too. - Thank you, chef.
0:23:31 > 0:23:36- No problem. - Enjoy your lunch.- Will do.
0:23:38 > 0:23:41Overall, I've been quite impressed with Nick today.
0:23:41 > 0:23:45A very shaky start, but he corrected himself.
0:23:45 > 0:23:48He really listened and by the end of the day,
0:23:48 > 0:23:50he's finished off executing a dish
0:23:50 > 0:23:55that is good enough to serve for a restaurant with this reputation.
0:23:55 > 0:23:57I think I did all right.
0:23:57 > 0:24:03I would have liked to have got that bit perfect but he said it was good. That'll do me on my first go.
0:24:05 > 0:24:08All in all, I've had a fantastic day.
0:24:08 > 0:24:12It was really, really hot but I picked up a good few things today.
0:24:12 > 0:24:16Really looking forward to the next challenge.
0:24:26 > 0:24:31'Phil must recreate chef Matthew Harris's signature dish
0:24:31 > 0:24:36'of lobster with broad bean puree and a lemon and caper vinaigrette.'
0:24:40 > 0:24:44Cooking the lobster just right is paramount.
0:24:47 > 0:24:51The broad bean puree, you want to get super-smooth,
0:24:51 > 0:24:54so it's really rich and velvety.
0:24:54 > 0:24:58Getting those things absolutely right is very important.
0:25:00 > 0:25:02You're cooking the chef's dish.
0:25:02 > 0:25:06He knows exactly how it should taste. Got nowhere to hide.
0:25:06 > 0:25:10The hardest thing is there's a lot of combinations,
0:25:10 > 0:25:14all to come together, ultimately, to champion the lobster.
0:25:14 > 0:25:16Fingers crossed.
0:25:36 > 0:25:39- I hope it'll be OK.- Well done.
0:25:40 > 0:25:45'Phil has made lobster with broad bean puree
0:25:45 > 0:25:48'and a lemon and caper vinaigrette.'
0:25:48 > 0:25:50Presentation looks good.
0:25:50 > 0:25:54I can notice, initially, that the puree's a bit split.
0:25:54 > 0:25:57That's probably a bit too much olive oil.
0:26:04 > 0:26:08The lobster's perfectly cooked. It's juicy.
0:26:08 > 0:26:11Everything's well-seasoned. The vinaigrette's spot-on.
0:26:11 > 0:26:16- The puree is perfectly seasoned. - Just too much olive oil.
0:26:16 > 0:26:18A little bit too much olive oil.
0:26:18 > 0:26:22But all in all, it's a very good job. Well done.
0:26:22 > 0:26:24Thank you very much.
0:26:24 > 0:26:28Sorry to have taken up so much of your time today!
0:26:37 > 0:26:39'I think he did very well.'
0:26:39 > 0:26:41All in all, an admirable effort.
0:26:41 > 0:26:44He absorbs everything he's told
0:26:44 > 0:26:46and produces the results.
0:26:46 > 0:26:49I really hope he goes on to win the title.
0:26:49 > 0:26:51Really, really pleased.
0:26:51 > 0:26:55It's been a great day, and one which I can look back on
0:26:55 > 0:26:59and say, "Goodness me! What a fantastic opportunity!"
0:27:01 > 0:27:08Life doesn't get much better than that, for wanting to learn to be a cook.
0:27:20 > 0:27:27'Kirsty must perfect two of Ben Tish's signature tapas dishes -
0:27:27 > 0:27:31'jamon croquettes with manchego sauce,
0:27:31 > 0:27:36'and courgette flowers stuffed with goat's cheese and a honey drizzle.'
0:27:41 > 0:27:44The ham croquettes is a good exercise in seasoning.
0:27:44 > 0:27:49See if she's got a really good palate. Nice golden brown on those.
0:27:49 > 0:27:54Not too hot in the middle. Certainly not cold in the middle.
0:27:54 > 0:27:57I think it's extraordinary to get the opportunity
0:27:57 > 0:28:02to visit one of my favourite restaurants in London
0:28:02 > 0:28:06and get to make two of the signature dishes of the restaurant.
0:28:06 > 0:28:09What a privilege that is.
0:28:12 > 0:28:16The courgette flowers, firstly, they've been sealed properly.
0:28:16 > 0:28:18I don't want cheese leaking out.
0:28:18 > 0:28:22The batter's light golden brown - not too dark and not too pale.
0:28:22 > 0:28:26A nice crunch, but not heavy at all.
0:28:26 > 0:28:28Lots of things can go wrong.
0:28:28 > 0:28:32Oh, God! Can't believe I've cooked these! I adore these!
0:28:53 > 0:28:54Chef.
0:28:59 > 0:29:02Well, I would say, presentation,
0:29:02 > 0:29:05courgette flowers look wonderful.
0:29:05 > 0:29:08The jamon croquettes, are probably a third too big.
0:29:08 > 0:29:13And they will probably be cold in the middle.
0:29:14 > 0:29:19That was perfect. Cheese is nicely melted.
0:29:20 > 0:29:23Right amount of honey.
0:29:23 > 0:29:25Excellent. Perfect.
0:29:25 > 0:29:26Good.
0:29:28 > 0:29:30So I'm going to try the croquettes.
0:29:30 > 0:29:32Nice crisp exterior.
0:29:32 > 0:29:36Colour's perfect. There's a right amount of crisp.
0:29:38 > 0:29:42A little bit cool in the middle, but the seasoning is perfect.
0:29:42 > 0:29:45Very happy. The right amount of ham.
0:29:45 > 0:29:48The manchego sauce is well-balanced. A really good effort.
0:29:48 > 0:29:51- Thanks very much indeed.- Pleasure.
0:29:57 > 0:30:01Overall, very, very impressed. Lunch was quite hectic.
0:30:01 > 0:30:03I think she coped pretty well.
0:30:03 > 0:30:08Signature dishes, I'm really happy. Courgette flowers are perfect.
0:30:08 > 0:30:11Really, really good effort.
0:30:11 > 0:30:14I wish her well. Very good.
0:30:14 > 0:30:18It has been absolutely inspirational being at Salt Yard.
0:30:18 > 0:30:21I made some mistakes. I learnt a lot.
0:30:21 > 0:30:24I take some things away for the next challenge,
0:30:24 > 0:30:26if not the final challenge.
0:31:01 > 0:31:06Welcome back from what should have been a fantastic experience.
0:31:06 > 0:31:09Of course, now, we want to see what you learnt.
0:31:09 > 0:31:13What I want to see is if you can recreate
0:31:13 > 0:31:17a little bit of that restaurant here for us in the MasterChef kitchen.
0:31:17 > 0:31:20One dish. One hour.
0:31:22 > 0:31:25Let us taste the magic! Guys, let's cook.
0:31:30 > 0:31:35'The finalists have each been given a dish from the restaurant menu
0:31:35 > 0:31:37'to cook for John and Gregg.'
0:31:45 > 0:31:47Le Pont de la Tour.
0:31:47 > 0:31:51- The speed of service. We know you get flustered.- Yeah.
0:31:51 > 0:31:56- How did you cope with that pressure? - Um... I... I think I did all right.
0:31:56 > 0:31:59I burnt one duck, which he'll deduct from my wages.
0:31:59 > 0:32:04- But no, I was sweating a lot! - Your dish today. What is it?
0:32:04 > 0:32:09Dover sole, brown shrimps, buttered spinach and mash.
0:32:09 > 0:32:13Dover sole - very, very expensive. Everything has to be perfect.
0:32:13 > 0:32:17- How are you going to do that? - I'm just going to do my best.
0:32:17 > 0:32:19Hopefully, I'll do a nice dish.
0:32:19 > 0:32:21No pressure.
0:32:28 > 0:32:33That fish has to be cooked perfectly all the way through. Not too chewy.
0:32:33 > 0:32:37- Not falling apart.- Will Nick be able to control himself enough
0:32:37 > 0:32:40to deliver a plate of food with true majesty?
0:32:49 > 0:32:53You've had 20 minutes. You've got 40 minutes left.
0:33:00 > 0:33:05- Kirsty, what did you get out of the Salt Yard? - What I got was organisation.
0:33:05 > 0:33:07Watching that done properly,
0:33:07 > 0:33:11as opposed to my cack-handed way, was a huge learning process.
0:33:11 > 0:33:16So you are going to prove to us that you are able to complete one task
0:33:16 > 0:33:19- and then move on to the next? - That's the plan!
0:33:19 > 0:33:24- What are you cooking for us? - Sliced chicken thighs, de-boned,
0:33:24 > 0:33:29on a bed of truffle macaroni with kale and mushrooms.
0:33:29 > 0:33:33How do you take that to the level the restaurant is achieving?
0:33:33 > 0:33:38It's intensification of flavours - this is 500ml of chicken stock
0:33:38 > 0:33:41and 250ml of cream, reduced.
0:33:41 > 0:33:47- I've never reduced anything this much ever. It's fantastic.- Right.
0:33:47 > 0:33:49Transport me to a cafe in Spain.
0:33:49 > 0:33:51I will, if I can.
0:33:55 > 0:33:58Kirsty has really got her work cut out.
0:33:58 > 0:34:04It's all presented on what looks like a plate the size of a matchbox.
0:34:04 > 0:34:08I'll be really impressed if she can pull this off.
0:34:15 > 0:34:18You're halfway. Half an hour left.
0:34:32 > 0:34:35- How did it go? - I loved every minute of it.
0:34:35 > 0:34:40I hope I can remember some of the things which Matthew taught me.
0:34:40 > 0:34:43- I'm looking forward to today. - Your dish, what is it?
0:34:43 > 0:34:46Pan-seared roasted pigeon
0:34:46 > 0:34:50with lettuce and pancetta, and a little bit of jus.
0:34:50 > 0:34:54It's not what I call fancy food. It's straightforward.
0:34:54 > 0:34:56But if you don't get it right,
0:34:56 > 0:34:59it goes very average, there's nowhere to hide.
0:34:59 > 0:35:03Got to keep impressing you guys. It's getting to the business end.
0:35:03 > 0:35:05I've got to make sure I do my best.
0:35:12 > 0:35:16Phil's got a dish which celebrates the greatness of the pigeon.
0:35:16 > 0:35:19It has to be perfectly cooked.
0:35:19 > 0:35:24Don't want it bloody. Don't want it dry. It's got to be beautiful.
0:35:30 > 0:35:32Five minutes. That's it. Last five.
0:36:07 > 0:36:11That's it. Stop! We're finished.
0:36:20 > 0:36:24'Nick's cooked Dover sole
0:36:24 > 0:36:28'with brown shrimps, capers and shallots in a butter sauce
0:36:28 > 0:36:32'served on a bed of wilted spinach with a side of mash.'
0:36:32 > 0:36:37- I think it looks great. I want you to calm down.- I know.
0:36:37 > 0:36:41I want you to give yourself the chance to breathe.
0:36:41 > 0:36:42Don't rush into things.
0:36:42 > 0:36:46Mm-mm! Look at you!
0:36:46 > 0:36:48Oh, yum!
0:36:53 > 0:36:56The combination of that beautifully cooked fish
0:36:56 > 0:36:59with that wonderful mashed potato,
0:36:59 > 0:37:02perfectly cooked, perfectly seasoned and still glistening.
0:37:02 > 0:37:06- I think it's absolutely delicious. - Thank you.
0:37:10 > 0:37:14Mm. Mmm. That fish has got exactly the right amount of give.
0:37:14 > 0:37:19Then the saltiness of those little shrimps and sharp notes of capers.
0:37:19 > 0:37:24It is a perfect sole with a butter sauce. Lovely.
0:37:28 > 0:37:32'Phil's dish is braised pigeon breast with pancetta,
0:37:32 > 0:37:37'cooked baby gem lettuce, peas and mint.'
0:37:37 > 0:37:41That looks great. That looks GREAT!
0:37:47 > 0:37:50I really love it. I really, really like that.
0:37:50 > 0:37:54A lot. All the way through from beginning to end.
0:37:54 > 0:37:57Slight stickiness coming off that sauce.
0:37:57 > 0:38:00That lettuce gives out more flavour of stock.
0:38:00 > 0:38:05Then the iron gamey-ness of that pigeon is soft, beautifully soft.
0:38:05 > 0:38:07- You don't like pigeon.- I don't.
0:38:07 > 0:38:10Because everybody under-cooks it.
0:38:10 > 0:38:16But THAT is absolutely fine by me - bit of pink, really soft.
0:38:16 > 0:38:20That's a pro dish and it's pro cooking.
0:38:25 > 0:38:27Five ingredients cooked perfectly,
0:38:27 > 0:38:32seasoned beautifully, come together to make one stunning dish.
0:38:32 > 0:38:36It's still gutsy. It's robust but it's elegant and beautifully cooked.
0:38:36 > 0:38:39- Well done. - You two feeling all right?
0:38:40 > 0:38:43Mate, you can't argue with something perfect.
0:38:43 > 0:38:45- Well done.- Thank you.
0:38:48 > 0:38:53'Kirsty has cooked chicken thighs on a bed of truffle macaroni
0:38:53 > 0:38:57'with kale, mushrooms and veloute sauce.'
0:38:57 > 0:39:00Huge amount of work's gone into this dish.
0:39:05 > 0:39:08Lovely crisp-skinned chicken, sweet, well-seasoned.
0:39:08 > 0:39:13Beautifully cooked macaroni, still with that little bite.
0:39:13 > 0:39:15Richness of your kale and intensity of truffle
0:39:15 > 0:39:19running through the creamy veloute.
0:39:19 > 0:39:22Absolutely delicious.
0:39:28 > 0:39:32Yeah. That is super-yummy. The first thing is truffle.
0:39:32 > 0:39:37And the body of it is the macaroni that keeps all the flavour in.
0:39:37 > 0:39:40Crispy skin, meltingly soft chicken. That's a lovely thing.
0:39:40 > 0:39:45- Great.- THAT's the standard. Can you keep it up?
0:39:45 > 0:39:49There's a long way to go and there are some difficult tasks ahead.
0:39:49 > 0:39:51No-one takes anything for granted.
0:39:54 > 0:40:00I'm really pleased that all of you, obviously, learned valuable lessons. Well done.
0:40:00 > 0:40:04Get some rest. You're going to need it. See you soon.
0:40:15 > 0:40:17I need a big glass of water!
0:40:20 > 0:40:23KIRSTY: Great, guys. Well done!
0:40:24 > 0:40:26What a day!
0:40:29 > 0:40:36Really impressive. We asked our three to learn from a restaurant experience and they have done that.
0:40:36 > 0:40:39I really enjoyed it. It was like eating in a restaurant.
0:40:41 > 0:40:45Nick presented a very nice Dover sole today.
0:40:45 > 0:40:49The flesh of the fish itself, and the buttery sauce, was lovely.
0:40:49 > 0:40:51I see him as a very good cook.
0:40:51 > 0:40:56Nick needs to calm down a little and give himself a chance to breathe.
0:40:56 > 0:41:00I was happy with the comments. I feel I've come far.
0:41:00 > 0:41:03After going to the restaurant, I stepped up another little notch.
0:41:03 > 0:41:08Yeah, I'm looking forward to the next challenge.
0:41:09 > 0:41:14Phil's food looked like it was being served at Bibendum. That was great!
0:41:14 > 0:41:17The lesson in Bibendum was about taking his style
0:41:17 > 0:41:20of rustic, gutsy food
0:41:20 > 0:41:23and presenting it with elegance, and that's what it was.
0:41:23 > 0:41:28Every process executed perfectly, seasoned well, truly delicious.
0:41:28 > 0:41:32Seeing people smile and enjoying what you've cooked
0:41:32 > 0:41:38is just the best feeling in the world, it makes it all worthwhile.
0:41:38 > 0:41:41The pressure's on now.
0:41:41 > 0:41:44I can't go backwards.
0:41:45 > 0:41:49Kirsty had the time of her life. Her dish was lovely.
0:41:49 > 0:41:52It wasn't just about the completed dish today.
0:41:52 > 0:41:55The way she was cooking, I was impressed with.
0:41:55 > 0:41:58There was a method in everything she did.
0:41:58 > 0:42:00And the result, stunning.
0:42:00 > 0:42:03I'm delighted to have cooked a good dish.
0:42:03 > 0:42:06I learned a lot. They were brilliant teachers.
0:42:06 > 0:42:11But I have got to do better than that next time.
0:42:12 > 0:42:16I hope they realise this is the standard they will need
0:42:16 > 0:42:18throughout the rest of the final.
0:42:18 > 0:42:24Our issue from here on in is going to be spotting the person
0:42:24 > 0:42:26who lifts that title.
0:42:40 > 0:42:46'Tomorrow, the battle to become MasterChef champion continues...
0:42:48 > 0:42:52'..when Kirsty, Phil and Nick travel to Ireland.'
0:42:52 > 0:42:54In goes the potato.
0:42:54 > 0:42:59- You did get behind, then. - Yeah. Way behind.- Got way behind.
0:42:59 > 0:43:01Aargh!
0:43:03 > 0:43:06Your guests have just arrived. 30 minutes to lunch.
0:43:06 > 0:43:09Oh, Nicholas. Come on, mate!
0:43:09 > 0:43:14I think these are just a joy to even look at, not to mind eat.
0:43:14 > 0:43:16That was nearly a catastrophe.
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0:43:40 > 0:43:43E-mail subtitling@bbc.co.uk