0:00:03 > 0:00:0816 celebrities have been battling to win the MasterChef crown.
0:00:08 > 0:00:10Now we're down to the final three.
0:00:10 > 0:00:14Why be in the competition unless you're prepared to really go for it?
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?
0:00:22 > 0:00:24You get into a competition to win it.
0:00:24 > 0:00:27At the end of the day, you want to win. I want to win.
0:00:27 > 0:00:32I want to get my hands on the trophy 110 percent.
0:00:32 > 0:00:35Cooking doesn't get tougher than this!
0:00:46 > 0:00:48This is Dublin...
0:00:48 > 0:00:54..a city celebrated for its generous hospitality
0:00:54 > 0:00:57and world-famous literary history.
0:01:00 > 0:01:03Today, Nick,
0:01:03 > 0:01:08Kirsty and Phil are travelling to their first challenge,
0:01:08 > 0:01:1030 miles north of the city.
0:01:10 > 0:01:12I think the competition is wide open,
0:01:12 > 0:01:16because you're only a challenge away or a task away
0:01:16 > 0:01:18from complete humiliation and failure.
0:01:18 > 0:01:21It's as if the outside world has sort of ceased to exist.
0:01:21 > 0:01:25Countries are falling all around, and I'm worrying about my soup!
0:01:26 > 0:01:29I'm cooking things I would have never dreamed I could do.
0:01:29 > 0:01:33'It's all about confidence. I'm at the point where I'm more confident.'
0:01:33 > 0:01:36It's exciting now.
0:01:59 > 0:02:02Welcome to Ireland. You are here at Patrick Howard's farm.
0:02:02 > 0:02:06Over 7,000 tons of potatoes
0:02:06 > 0:02:10are processed through here every year.
0:02:11 > 0:02:15Today you are cooking for the workers of this farm.
0:02:17 > 0:02:21Each of you will cook three local recipes
0:02:21 > 0:02:23using the majestic potato.
0:02:24 > 0:02:29Lunch is at 12:30, and that is your kitchen.
0:02:31 > 0:02:33- SHE LAUGHS - Good luck.
0:02:33 > 0:02:35Thank you.
0:02:40 > 0:02:43The celebrities have been given nine potato recipes,
0:02:43 > 0:02:46including two potato desserts.
0:02:46 > 0:02:50Lunch is in just two hours and 45 minutes.
0:02:50 > 0:02:53Irish food has always been about the community,
0:02:53 > 0:02:56and today we have local produce for the local people,
0:02:56 > 0:02:59and our guys have to make sure they do it justice.
0:02:59 > 0:03:02Dublin coddle? What have you got for your pudding?
0:03:02 > 0:03:05Lemon tart.
0:03:05 > 0:03:08- That's lovely.- I don't know how to do lemon tart.
0:03:09 > 0:03:12To make their dishes, the celebrities have a selection
0:03:12 > 0:03:15of seven different varieties of potato.
0:03:15 > 0:03:21Phil's three recipes are Durrus cheese-and-potato gratin,
0:03:21 > 0:03:24potato cake stuffed with lamb,
0:03:24 > 0:03:27and for dessert, he will use potatoes for the filling
0:03:27 > 0:03:29of a lemon tart.
0:03:29 > 0:03:35To do all this, he will need to prep over four kilos of potatoes.
0:03:36 > 0:03:39I've got four kilos I've got to get chopped and cubed,
0:03:39 > 0:03:42so I want to get that out the way.
0:03:42 > 0:03:45I'm probably not the best chopper in the world,
0:03:45 > 0:03:49so it just takes me a lot of time.
0:03:55 > 0:03:59Kirsty is making a black-pudding and warm-potato salad,
0:03:59 > 0:04:03potato soda bread and a traditional Dublin coddle.
0:04:04 > 0:04:08It's basically anything you have to hand,
0:04:08 > 0:04:12so it's onions and bacon and sausages and potatoes,
0:04:12 > 0:04:14all into a big dish.
0:04:14 > 0:04:19And I'm just going to get everything into the pan and get it cooking.
0:04:34 > 0:04:37Nick's three dishes are champ,
0:04:37 > 0:04:40salmon wrapped in straw potatoes,
0:04:40 > 0:04:43and a chocolate-and-potato hazelnut cake.
0:04:45 > 0:04:49These are daring recipes we've asked our finalists to do here.
0:04:49 > 0:04:51I mean, some of these are highly unusual.
0:04:51 > 0:04:54Have you ever seen potatoes in desserts before?
0:04:54 > 0:04:57Using them in desserts makes sense. It's starch.
0:04:57 > 0:05:01It does exactly the same thing as flour. It gives body to the cake,
0:05:01 > 0:05:05and it'll absolutely give body to that lemon tart.
0:05:10 > 0:05:14The dessert takes nearly two hours in total,
0:05:14 > 0:05:16with the cooling down and all that,
0:05:16 > 0:05:19so I want to get this one in first, obviously.
0:05:19 > 0:05:21In goes the potato,
0:05:21 > 0:05:24which is a little bit strange, but...
0:05:24 > 0:05:26there we go.
0:05:26 > 0:05:29OK.
0:05:35 > 0:05:39Patrick Howard has been farming potatoes for 30 years.
0:05:39 > 0:05:43He's one of Ireland's 830 potato farmers,
0:05:43 > 0:05:46who produce nearly half a million tons a years.
0:05:46 > 0:05:52I'm expecting good potatoes today. I don't know what the chefs are cooking, but whatever they have,
0:05:52 > 0:05:54we're looking forward to it.
0:05:54 > 0:05:57Guys, it's time to mash it up. You've got an hour and 45.
0:06:08 > 0:06:11You must be happy, a farming boy like you.
0:06:11 > 0:06:13I am happy, mate, but I'm worried.
0:06:13 > 0:06:15I've got a lot to do,
0:06:15 > 0:06:18and I don't know how I'm going to get it all done in time.
0:06:18 > 0:06:22- Which is the most demanding, then? - It's just the prep, you know?
0:06:22 > 0:06:26I've literally just chopped my potatoes. I'm a long way in,
0:06:26 > 0:06:29- but I've got a lot to do. - But the dishes no problem for you?
0:06:29 > 0:06:33I've been that concentrating on getting the chopping done,
0:06:33 > 0:06:35I haven't looked at my dishes properly yet.
0:06:35 > 0:06:39Is there any way you could enlist the help of the others,
0:06:39 > 0:06:41- if they finish?- Might need to.
0:06:44 > 0:06:48Phil looks worried. He doesn't think he's going to get done in time.
0:06:48 > 0:06:52He's got a lot to do. I'm a rugby fan.
0:06:52 > 0:06:57I've followed Phil's career closely. He has often come unstuck in Ireland.
0:07:02 > 0:07:04Boil, boil, boil! Please boil.
0:07:04 > 0:07:09Her coddle simmering, Kirsty gets to work on her soda bread.
0:07:09 > 0:07:14Adding potato improves flavour and creates moisture.
0:07:17 > 0:07:20I love making soda bread.
0:07:20 > 0:07:23I've never made it with potato, and that will be fun, to taste that.
0:07:23 > 0:07:27I always just make it with, um, wholemeal flour.
0:07:27 > 0:07:29Cut through the middle.
0:07:38 > 0:07:42Kirsty seems to be well in charge of her dishes. My main worry is,
0:07:42 > 0:07:44she often makes silly little mistakes.
0:07:44 > 0:07:48She needs to remain focussed. There are no shortcuts.
0:07:48 > 0:07:50Let's hope she's learnt that.
0:07:52 > 0:07:54For his fish dish to work,
0:07:54 > 0:07:58Nick must completely encase the salmon in potato.
0:07:58 > 0:08:01I couldn't work out how to stick the potatoes to the fish,
0:08:01 > 0:08:04so I've come up with an idea to bond it - put a bit of butter in there,
0:08:04 > 0:08:07and some flour,
0:08:07 > 0:08:10and hopefully they'll stick more.
0:08:10 > 0:08:14Nick right now seems to be right outside his comfort zone.
0:08:14 > 0:08:16He's got a salmon with straw potatoes
0:08:16 > 0:08:19that have to be wrapped around the salmon.
0:08:19 > 0:08:21He's got no focus point. He's never eaten it,
0:08:21 > 0:08:23he's never seen it. He needs to focus today.
0:08:23 > 0:08:28He needs to just calm down a little bit. I know he can deliver.
0:08:28 > 0:08:30Using the same technique as roulade,
0:08:30 > 0:08:34he wraps the potato-covered salmon in a damp cloth
0:08:34 > 0:08:37and chills in the fridge for 30 minutes.
0:08:46 > 0:08:50Your final 40 minutes, guys. 40 minutes left.
0:08:50 > 0:08:53You're going to have to work as a team. You really are.
0:09:08 > 0:09:12With service approaching, Kirsty checks on her soda bread
0:09:12 > 0:09:17before starting on her black-pudding potato salad.
0:09:17 > 0:09:19That's your salad.
0:09:19 > 0:09:22- Your coddle's done. That's ready to go as well.- Yeah.
0:09:22 > 0:09:26- OK. And your other dish? - My soda breads are ready.
0:09:26 > 0:09:29Soda bread's done. Fine. So you're almost there.
0:09:32 > 0:09:36Nick has managed to encase his salmon in a thick layer of potato.
0:09:39 > 0:09:42He's going to just try and pan-fry.
0:09:42 > 0:09:45I don't know how he can pan-fry through that thick potato
0:09:45 > 0:09:47and get that salmon cooked.
0:09:47 > 0:09:50With time running out, Phil is only just starting the mash
0:09:50 > 0:09:52for his lamb potato cakes.
0:09:54 > 0:09:59The gratin is ready to go, but his lemon tart hasn't been started.
0:09:59 > 0:10:03He is so behind, Kirsty's now doing the pastry for him.
0:10:03 > 0:10:06He is just not getting anything done.
0:10:07 > 0:10:11So, that's the lemon tart. How about the big one, the lamb cake?
0:10:11 > 0:10:14The lamb cake's off being processed now.
0:10:14 > 0:10:18Right. OK. Are you doing that at the same time as your lemon filling?
0:10:18 > 0:10:22Er, John's stepped in. He's playing the piano for me.
0:10:23 > 0:10:26- You did get behind there, didn't you?- Yeah. Way behind.
0:10:26 > 0:10:27Way behind.
0:10:28 > 0:10:32- You know you got 30 minutes left, don't you?- Yes.
0:10:32 > 0:10:34Aaargh!
0:10:56 > 0:11:00The sound of the tractors pulling up is the guys arriving for their lunch.
0:11:15 > 0:11:18I'm expecting something different,
0:11:18 > 0:11:21potatoes done a different way,
0:11:21 > 0:11:24and we're looking forward to it.
0:11:25 > 0:11:29Oh, very hungry. I hope there's something nice in here.
0:11:39 > 0:11:41You got ten minutes. Just ten minutes.
0:11:46 > 0:11:49I was a bit concerned, because it's quite a thick layer, you see.
0:11:49 > 0:11:52So what I'm doing is, I'm flash-frying 'em,
0:11:52 > 0:11:54then I'm going to get them all on a baking sheet
0:11:54 > 0:11:58and just blast them in the oven for five minutes before we go.
0:12:02 > 0:12:05Honestly, guys, how far are we before we can serve lunch?
0:12:05 > 0:12:08- Nick? How long?- Five minutes. - Kirsty, you're ready to go.
0:12:08 > 0:12:12As long as my eggs are boiled and I can cut them in half and lay them, I'm fine.
0:12:12 > 0:12:15- And Phil?- Ten.
0:12:15 > 0:12:17- Ten minutes.- Well, 12.
0:12:17 > 0:12:1912.
0:12:19 > 0:12:25With the farmers waiting, Nick finishes off his champ...
0:12:26 > 0:12:31..while Kirsty mixes potato into Phil's lemon-tart filling.
0:12:48 > 0:12:52We're always very punctual in Ireland. Tummy getting hungry!
0:12:55 > 0:12:58- That's it.- That'll do me just now.
0:13:07 > 0:13:11Sauce ready to go. Mash is up. Yours is up. That's fine. Beans is up.
0:13:15 > 0:13:18- Ladies and gentlemen, time for lunch.- Good, good!
0:13:25 > 0:13:28- Salmon?- It is salmon. Want a bit of this sauce?
0:13:30 > 0:13:33Nick is serving salmon wrapped in potato
0:13:33 > 0:13:35with a chive cream sauce and champ.
0:13:41 > 0:13:46The salmon is very tasty. The sauce of the salmon is very tasty.
0:13:46 > 0:13:49The champ was just a little bit on the wet side.
0:13:49 > 0:13:52Yeah. But it was lovely.
0:13:52 > 0:13:54'The potato casing round the fish
0:13:54 > 0:13:58'is not crispy on the outside, and it's not cooked all the way through.'
0:13:58 > 0:14:01You're meant to have bits of potato wrapped round strips of salmon.
0:14:01 > 0:14:04He's put a potato cover over both sides of the fish.
0:14:04 > 0:14:08It's supposed to celebrate the potato, and the great thing on there is the sauce.
0:14:08 > 0:14:10- There you go.- There you are.
0:14:13 > 0:14:16- What's this?- Potato and mince pies. - And one of those.
0:14:16 > 0:14:21- Excellent. Thank you. - Best thing you eat today.
0:14:21 > 0:14:26Phil has cooked Durrus cheese-and-potato gratin.
0:14:26 > 0:14:30He has also made potato cakes stuffed with minced lamb.
0:14:30 > 0:14:33They're all enjoying the food. Everybody's quiet.
0:14:33 > 0:14:36THEY LAUGH
0:14:38 > 0:14:40The potato cakes was gorgeous.
0:14:40 > 0:14:43The gratin was cheesy and the bacon very tasty.
0:14:43 > 0:14:47Nice and cheesy, like, you know? Very tasty. It's unusual.
0:14:47 > 0:14:50I've never really had it before, but it was nice.
0:14:51 > 0:14:54Sticky on the outside, lovely and crispy,
0:14:54 > 0:14:57and then inside, that well flavoured, delicious lamb mince.
0:14:57 > 0:15:00- Really nice.- And I really like the gratin as well.
0:15:00 > 0:15:03Rich, tangy cheese with bits of bacon.
0:15:03 > 0:15:06THEY CHATTER
0:15:06 > 0:15:09- Do you want some bread? - Coddle, is it?- Dublin coddle.
0:15:09 > 0:15:12You want sauces with it? Would you like some bread?
0:15:12 > 0:15:14Yes, please.
0:15:14 > 0:15:19Kirsty has made warm-potato and Irish black-pudding salad,
0:15:19 > 0:15:23potato soda bread and Dublin coddle.
0:15:24 > 0:15:26Well, I've tasted the coddle and it's lovely.
0:15:26 > 0:15:28That is beautiful.
0:15:28 > 0:15:30I'm very, very impressed.
0:15:30 > 0:15:33Can't believe potatoes can taste as well.
0:15:33 > 0:15:35It's very well done, very well cooked, I must say,
0:15:35 > 0:15:39and I think if a few of the Irish housewives got a lesson
0:15:39 > 0:15:42from your chefs, there'll be a lot more potatoes eaten in Ireland.
0:15:42 > 0:15:44THEY LAUGH
0:15:47 > 0:15:50The soda bread is a complete revelation. That is yummy.
0:15:50 > 0:15:54Well seasoned, well made, well cooked. Kirsty, good job.
0:15:54 > 0:15:56This is the Dublin coddle. I really like that.
0:15:56 > 0:15:59The potatoes are falling apart, making it a nice wet mush.
0:15:59 > 0:16:03It's too sloppy for you. That's your southern-hemisphere taste buds!
0:16:03 > 0:16:06- No, it's the texture. - That's right! Sloppy and wet.
0:16:06 > 0:16:10- It's lovely.- But the potato's almost completely disintegrating,
0:16:10 > 0:16:13so when you bite into it, it disappears in your mouth
0:16:13 > 0:16:16- in a powdered weirdness. - It's not powdered weirdness, John.
0:16:16 > 0:16:19It's called thick and hearty, bit like me and you.
0:16:19 > 0:16:22- I'm hearty...- That's not right!
0:16:27 > 0:16:31With the mains served, the farmers return for pudding.
0:16:32 > 0:16:35- What's this, then? - It's chocolate potato pudding.
0:16:35 > 0:16:39Nick is serving chocolate-and-hazel potato cake,
0:16:39 > 0:16:42Phil and Kirsty a baked lemon tart.
0:16:42 > 0:16:45- Thank you.- Can I have a little bit more, please?
0:16:45 > 0:16:47- Oh, yes!- I can?
0:16:47 > 0:16:50- There's loads!- There's loads of it.
0:16:52 > 0:16:55- What can I get you? - Sure, we'll have a bit of everything.
0:16:57 > 0:17:00- All right. Thank you. - I'm glad that's over with!
0:17:03 > 0:17:06- We did it. - Thank you.- Well done, fella.
0:17:12 > 0:17:16I had the potato chocolate cake, and I thought it was lovely.
0:17:16 > 0:17:19The hazelnuts were lovely in it, and kind of a taste of ginger.
0:17:19 > 0:17:22It was absolutely beautiful.
0:17:22 > 0:17:24The lemon filling was very nice.
0:17:24 > 0:17:29The pastry, I thought maybe... a little bit heavy, you know?
0:17:29 > 0:17:32I'd like to see a bit more crispier.
0:17:32 > 0:17:35It tasted very nice.
0:17:37 > 0:17:39It's sweet and it's chocolate and it's hazelnut,
0:17:39 > 0:17:43and there's a bit of nutmeg in there as well, but it's really moist.
0:17:43 > 0:17:45Really, really quite delicious, that is.
0:17:45 > 0:17:49But the underlying flavour is all that cinnamon and nutmeg
0:17:49 > 0:17:51in the case, so it's quite spicy, with a creamy top.
0:17:51 > 0:17:54- It's nice. - Yeah, it's very good. Very good.
0:17:54 > 0:17:58- Now Phil's lemon tart.- That's good. I didn't think that would set.
0:17:58 > 0:18:01The whole thing, cos that pastry's quite thick -
0:18:01 > 0:18:04- it's a bit floury in my mouth. - It's the texture, isn't it?
0:18:04 > 0:18:08The texture is unusual. But the flavour is like a mild lemon-custard tart.
0:18:08 > 0:18:12- He's done all right, but... - He needed help.- He needed help.
0:18:12 > 0:18:15That tart hadn't even been started with 30 minutes to go.
0:18:15 > 0:18:18I can't believe it's actually done.
0:18:20 > 0:18:23- Hello. Empty plates! - APPLAUSE
0:18:29 > 0:18:32We must compliment you on the quality of the food
0:18:32 > 0:18:36that was produced today. Everything, from A to Z, was fabulous.
0:18:36 > 0:18:39You've done a very good job on potato dishes.
0:18:39 > 0:18:42You've opened our eyes, and the very best of luck in future.
0:18:42 > 0:18:44Oh, thank you very much.
0:18:52 > 0:18:54I never knew you could put potatoes in desserts.
0:18:54 > 0:18:57That was a first for me today.
0:18:57 > 0:19:00So, yeah, very versatile is the potato!
0:19:01 > 0:19:05Lots of pressure. At one point it was very, very frantic.
0:19:05 > 0:19:09But I think we pulled it off. I think we pulled it off OK.
0:19:09 > 0:19:13I hope I performed, because I think it's really important,
0:19:13 > 0:19:16because there's a kind of false sense of security
0:19:16 > 0:19:20that just because you're not out, you think, "I'll be fine, then."
0:19:20 > 0:19:23But every challenge means you have to raise your game a little higher.
0:19:25 > 0:19:29Today for our three, down on the farm and cooking for farm workers.
0:19:29 > 0:19:31Tomorrow, a different story altogether.
0:19:51 > 0:19:55Dublin is synonymous with such prominent literary figures
0:19:55 > 0:19:58as George Bernard Shaw, Samuel Beckett,
0:19:58 > 0:20:02Oscar Wilde and James Joyce.
0:20:02 > 0:20:06It's a place that inspires individual expression,
0:20:06 > 0:20:09imagination and creativity.
0:20:11 > 0:20:15To celebrate this, the finalists are travelling to Farmleigh.
0:20:20 > 0:20:22Originally home to the Guinness family,
0:20:22 > 0:20:26it was where President Obama and the Queen both stayed
0:20:26 > 0:20:28during their recent state visits.
0:20:41 > 0:20:44Welcome. Ireland is famous for many things,
0:20:44 > 0:20:47but its literary tradition is fabled.
0:20:48 > 0:20:50You today are preparing lunch
0:20:50 > 0:20:53for five of Ireland's leading contemporary writers.
0:20:56 > 0:21:00This is your chance to truly impress. Good luck.
0:21:07 > 0:21:10The celebrities have devised their own menus
0:21:10 > 0:21:13and have just three hours before lunch is served.
0:21:16 > 0:21:19For his starter, Phil is making fresh crab
0:21:19 > 0:21:21with micro salad.
0:21:23 > 0:21:27Phil needs to step it up. He didn't have a great day yesterday.
0:21:27 > 0:21:29His timings went awry.
0:21:34 > 0:21:38I've got a lot of chopping to do, and you know what I'm like with chopping.
0:21:39 > 0:21:43Phil, your first course sounds really sort of intricate.
0:21:43 > 0:21:46It's a pretty simple dish. Lots of flavours.
0:21:46 > 0:21:48They've got to come together, not overdo it.
0:21:48 > 0:21:51I want the crab to do the talking. I want it to look pretty.
0:21:51 > 0:21:55You said it's a simple dish. It's got about 35 ingredients
0:21:55 > 0:21:57running through it. It's actually quite complex.
0:21:57 > 0:22:01You're doing little brique with bits of basil through the middle of them.
0:22:01 > 0:22:05My concern is, at service time, all these intricate parts,
0:22:05 > 0:22:08- getting it onto that plate.- Yeah.
0:22:08 > 0:22:10It's a good concern.
0:22:13 > 0:22:14Ah!
0:22:17 > 0:22:19Nick's main is lamb wellington
0:22:19 > 0:22:22served with a selection of spring vegetables.
0:22:22 > 0:22:26Today Nick has got lamb with pastry surrounding it,
0:22:26 > 0:22:28that he's got to cook perfectly.
0:22:28 > 0:22:30Yesterday he had fish with potato surrounding it,
0:22:30 > 0:22:34which he didn't pull off. He's got to get it right today.
0:22:34 > 0:22:37He has got a strange combination of ingredients.
0:22:37 > 0:22:41There is a sauce made with vermouth, mixed with a chicken mousse,
0:22:41 > 0:22:45stuffed inside with that lamb and the pastry round the outside.
0:22:45 > 0:22:49If he pulls that off, it will be absolutely brilliant.
0:22:50 > 0:22:53'When I go wrong, I flap a little bit.'
0:22:53 > 0:22:56I'm going to try today to make sure everything's prepped,
0:22:56 > 0:23:00everything's ready, and then hopefully it'll all be ready to go.
0:23:02 > 0:23:04I'm sure there'll be some problems along the way.
0:23:09 > 0:23:14For dessert, Kirsty has chosen to make a raspberry trio
0:23:14 > 0:23:18of sorbet, madeleines and creme brulee.
0:23:19 > 0:23:23She's really set herself some work. I'm not sure she can pull it off.
0:23:23 > 0:23:26If she does, John, she may have taken a step towards the title.
0:23:26 > 0:23:30So, sorbet, lemon juice...
0:23:31 > 0:23:34I'm more worried about you than anybody else.
0:23:34 > 0:23:37With all three of yours, you don't know whether it's going OK
0:23:37 > 0:23:40until you pull it out of the machine, the fridge or the oven.
0:23:40 > 0:23:44And by that time you're up the creek without a poodle.
0:23:44 > 0:23:47Nothing I can do about it. I've chosen to do something
0:23:47 > 0:23:50that is all towards the final moment.
0:23:50 > 0:23:52- You're going for it, honey, ain't you?- Yeah!
0:23:52 > 0:23:54This is a big day.
0:24:01 > 0:24:06Once again, Phil has a huge amount of prep,
0:24:06 > 0:24:09starting with cooking and dressing ten crabs.
0:24:15 > 0:24:18Just getting the white crab meat out the claws.
0:24:18 > 0:24:21What I don't want to do is just smash it up.
0:24:21 > 0:24:25You know when you buy crab meat in a packet, it's all like a pulp?
0:24:25 > 0:24:27You want to try and keep some nice big chunks,
0:24:27 > 0:24:30so people really know and can see it's fresh crab,
0:24:30 > 0:24:34and you've taken the time to, you know, get it out properly.
0:24:36 > 0:24:39That's the perfect one.
0:24:39 > 0:24:42That's one out of 20!
0:24:42 > 0:24:44Well done, Phil.
0:24:44 > 0:24:46Phil kicks off starters, and two worries.
0:24:46 > 0:24:49One is that he's absolutely made sure
0:24:49 > 0:24:53he's cleaned and got all the shell and cartilage out of that crab,
0:24:53 > 0:24:57and secondly that he's left enough time for the presentation.
0:24:59 > 0:25:01To decorate his dish,
0:25:01 > 0:25:05Phil will also be making feuilles-de-brick biscuits -
0:25:05 > 0:25:08whole basil leaves baked between two pieces
0:25:08 > 0:25:10of translucent filo pastry.
0:25:14 > 0:25:17One hour and 15 minutes for your first course for lunch.
0:25:18 > 0:25:21Nick starts with his wellington filling.
0:25:21 > 0:25:25To make the mousse light, he passes the chicken through a sieve
0:25:25 > 0:25:30before blending it with vermouth, mint, egg whites and cream.
0:25:42 > 0:25:45Vermouth, chicken mousse, lamb, pastry.
0:25:45 > 0:25:47How does that come together?
0:25:47 > 0:25:50Well, I've tried it out, and I think it's all right.
0:25:50 > 0:25:53And what's the most dangerous part of this dish?
0:25:53 > 0:25:55It's the timing and the chicken mousse.
0:25:55 > 0:25:58I don't want it to overtake the pastry and go too soggy.
0:25:58 > 0:26:01- That's my main worry. - Soggy wellington.
0:26:01 > 0:26:04- Soggy wellington's not good, no. - No. No.
0:26:04 > 0:26:06The lamb wellington - if it goes soggy
0:26:06 > 0:26:09because that chicken mousse doesn't set properly,
0:26:09 > 0:26:12it won't be a very nice dish. We'll end up with chicken soup
0:26:12 > 0:26:15wrapped around lamb with pastry bits on top.
0:26:15 > 0:26:17Oh, man!
0:26:21 > 0:26:24One hour and then we serve.
0:26:24 > 0:26:26I've still got to do loads.
0:26:26 > 0:26:29I've got to do all my filo pastry, lay 'em all out,
0:26:29 > 0:26:32get them cooking, then I've got to do all my veg.
0:26:32 > 0:26:34I've still got my sauce to do.
0:26:34 > 0:26:38Thought I had loads of time, and it just creeps up on you, don't it?
0:26:38 > 0:26:40Suddenly you're in a bit of trouble.
0:26:40 > 0:26:42So, yeah.
0:26:48 > 0:26:50Sorbet churning, Kirsty makes the mixture
0:26:50 > 0:26:53for her creme brulee.
0:27:02 > 0:27:04So we start at 26.
0:27:07 > 0:27:09For Kirsty it's all about the preparation,
0:27:09 > 0:27:12and fingers crossed that everything will work -
0:27:12 > 0:27:14the sorbet sets, the creme brulee is set,
0:27:14 > 0:27:16and those madeleines come out beautiful.
0:27:16 > 0:27:20Not one thing that could trip her up, not two, but three things, John.
0:27:20 > 0:27:23So risky. So risky!
0:27:24 > 0:27:2712 o'clock.
0:27:38 > 0:27:42Today's lunch is being hosted by Jane Alger,
0:27:42 > 0:27:45the director of Dublin, UNESCO City of Literature.
0:27:46 > 0:27:49Her guests are five Irish writers
0:27:49 > 0:27:53who between them have sold millions of books worldwide -
0:27:53 > 0:27:58Cathy Kelly, number-one bestselling author of female fiction,
0:27:58 > 0:28:02John Connolly, internationally acclaimed crime writer...
0:28:05 > 0:28:08Eoin Colfer, a New York Times bestselling author
0:28:08 > 0:28:10of teen literature,
0:28:10 > 0:28:14Sinead Moriarty, author of seven novels
0:28:14 > 0:28:17selling over 16 million books worldwide,
0:28:17 > 0:28:22and John Boyne, celebrated author of The Boy In The Striped Pyjamas.
0:28:24 > 0:28:27Your guests have just arrived. That means 30 minutes to lunch.
0:28:33 > 0:28:36- Half an hour to go. Are you on schedule?- Yep.
0:28:36 > 0:28:40- You said 20 minutes to plate up, so is anything still cooking?- No.
0:28:40 > 0:28:43- So we're now ready to...- Last bits of prep. Ready to start plating.
0:28:43 > 0:28:45No shell in the crab?
0:28:46 > 0:28:50- If there's shell in that crab, mate, you can stab me.- Really?- Yeah.
0:28:54 > 0:28:58With his lamb loin seared, Nick adds the chilled chicken mousse.
0:29:00 > 0:29:04- This is the famous mousse. Set enough?- Yeah.
0:29:04 > 0:29:07Each of them has got to be wrapped up, then...
0:29:07 > 0:29:09Whoa, whoa, whoa.
0:29:12 > 0:29:14- Then you want 20 minutes in the oven. - 25.
0:29:14 > 0:29:17- 25.- 20 to 25, yeah.
0:29:20 > 0:29:23Oh, Nicholas, come on, mate! Get a grip.
0:29:26 > 0:29:30Across the kitchen, Kirsty checks on her cremes brulees.
0:29:44 > 0:29:47They're OK, cos they'll look lovely with their tops on,
0:29:47 > 0:29:50- but they're not... - They're not curdled, are they?
0:29:50 > 0:29:52I've got a spare, which I'm just about to look at.
0:29:52 > 0:29:56Just have a look and see what the texture's like inside.
0:29:59 > 0:30:03The brulee has curdled.
0:30:03 > 0:30:06Well, yeah, it's up to you. But I think you're risking it.
0:30:09 > 0:30:12Get those in the fridge. Have you time to make another batch?
0:30:12 > 0:30:15I don't know. I'll just check.
0:30:19 > 0:30:22I'm not sure enough about them being any good to leave it like this,
0:30:22 > 0:30:24and it's worth doing it properly.
0:30:28 > 0:30:33She's making another batch, which is tight - very, very tight indeed.
0:30:33 > 0:30:36Where's she going to be? That is the centrepiece of her dessert.
0:30:36 > 0:30:39WRITERS CHATTERING
0:30:40 > 0:30:43Excuse me, please, ladies and gentlemen.
0:30:43 > 0:30:48- If you would like to make your way to the dining room, lunch is about to be served.- Thank you.
0:31:11 > 0:31:15Brick biscuits and micro salad. Micro salad sounds like a leaf of rocket.
0:31:16 > 0:31:19I think a lot of pressure's on for good crab,
0:31:19 > 0:31:22because I'm from Wexford town, which is a seaside town.
0:31:22 > 0:31:25My dad's a fisherman. One thing we do know about is crab.
0:31:28 > 0:31:32The pressure is on, cos we want to get off to a good start, don't we?
0:31:46 > 0:31:50Five minutes, Phil, please. They're waiting. You have five minutes.
0:32:02 > 0:32:03Service!
0:32:07 > 0:32:10Could you make sure you present the plates...
0:32:10 > 0:32:14- This way?- Like that, yeah. Please. That's right. Thank you.
0:32:17 > 0:32:19OK. Thank you.
0:32:23 > 0:32:25I'm really pleased. I just hope they enjoy it,
0:32:25 > 0:32:28but I can't control that. I've tasted,
0:32:28 > 0:32:32and hopefully I've done enough. But, yeah, I'm really pleased.
0:32:43 > 0:32:46Phil has made a micro-leaf salad
0:32:46 > 0:32:50of fresh white crab topped with a brown-crab and Tabasco dressing,
0:32:50 > 0:32:52served with feuilles-de-brick biscuits,
0:32:52 > 0:32:56crispy pancetta and green-herb dressing.
0:32:56 > 0:33:00It's a wonderful smell. That smells fantastic.
0:33:04 > 0:33:06- Mm!- It's absolutely fantastic.
0:33:06 > 0:33:10There's a hint of spice in there with the little chillies,
0:33:10 > 0:33:13and then there's that lovely peppery spiciness
0:33:13 > 0:33:15from the little micro leaves.
0:33:15 > 0:33:20Mm! So peppery and hot. Fabulous!
0:33:20 > 0:33:22There are a lot of strong flavours in there,
0:33:22 > 0:33:24but none of them are overpowering,
0:33:24 > 0:33:28and none of them overpower the crab, which is the important thing.
0:33:28 > 0:33:31These are just a joy to even look at, not to mind eat.
0:33:31 > 0:33:34It's the most delicate, beautiful thing I've ever seen.
0:33:34 > 0:33:38And the pancetta is lovely. It's a lovely complement to the crab.
0:33:38 > 0:33:40And all in all, I would say fantastic.
0:33:45 > 0:33:46Good afternoon.
0:33:46 > 0:33:48Look at our plates - clean!
0:33:48 > 0:33:51Everybody really enjoyed the starter.
0:33:51 > 0:33:54We love the flavours. They all mixed together really nicely.
0:33:55 > 0:33:58As a person who knows something about shellfish,
0:33:58 > 0:34:01- I was really impressed, so congratulations.- Well done.
0:34:07 > 0:34:09Thank you very much.
0:34:17 > 0:34:20I was absolutely chuffed with the dish,
0:34:20 > 0:34:25chuffed with how it panned out, and everyone's plate was clean,
0:34:25 > 0:34:28so that's always a good sign. It couldn't have been that bad.
0:34:30 > 0:34:35Back in the kitchen, Kirsty gets her second batch of cremes brulees
0:34:35 > 0:34:37in the oven.
0:34:42 > 0:34:44Right.
0:34:46 > 0:34:49But she is now behind with her madeleines.
0:34:53 > 0:34:56But the pressure is now all on Nick.
0:34:58 > 0:35:01- Nick, you got ten minutes left.- OK.
0:35:21 > 0:35:24- So, is this it now? Final touches? - Yeah.
0:35:30 > 0:35:34- Good lad. Done?- Done.- Well done, you.
0:35:34 > 0:35:37- Plates over to the pass. - Here you go, gents.
0:35:37 > 0:35:39Thank you.
0:35:57 > 0:36:02Nick has made lamb wellington with a chicken, vermouth and mint mousse,
0:36:02 > 0:36:05served with a selection of spring vegetables
0:36:05 > 0:36:07and red-wine reduction.
0:36:15 > 0:36:19The lamb... I'd have to say the lamb's a little bit overdone.
0:36:19 > 0:36:22It's a bit of a tough call to cut.
0:36:22 > 0:36:24It must be so difficult to time it,
0:36:24 > 0:36:28and the pastry as well. That must be really a nightmare.
0:36:28 > 0:36:31- Yeah, that must be a nightmare. - The pastry was lovely,
0:36:31 > 0:36:35and there was some kind of sauce inside the pastry which was lovely.
0:36:35 > 0:36:38The jus was fantastic, and I really love the asparagus.
0:36:38 > 0:36:41But I thought the lamb was not cooked properly.
0:36:44 > 0:36:46- Hi, there.- Hello!
0:36:46 > 0:36:50- Hi, there. - It was beautifully presented,
0:36:50 > 0:36:53and a lovely idea. I love anything en croute.
0:36:53 > 0:36:57The jus was beautiful, and I could eat that pastry all day.
0:36:57 > 0:37:00The lamb was a little tough. I can see the difficulty
0:37:00 > 0:37:03- when you have it en croute, cos you can't tell.- That was my worry.
0:37:03 > 0:37:07I wanted it a little bit redder, but once it's done it's done.
0:37:07 > 0:37:11Anyway, thank you ever so much. Thank you very much.
0:37:11 > 0:37:13Thank you. See you later.
0:37:39 > 0:37:42Raspberry plate sounds very straightforward,
0:37:42 > 0:37:46so I'm interested to know what they'll do with the raspberries.
0:37:46 > 0:37:50Will it be raspberries on a plate, or something more fancy? I'm assuming it will.
0:38:08 > 0:38:12- Right, right, right, right, right. Young lady, is that set?- Yes.
0:38:12 > 0:38:16We've got seven brulees. You've got to plate all these up yet,
0:38:16 > 0:38:19and I reckon you've got just over ten minutes.
0:38:19 > 0:38:23- Get yourself organised. No-one's been late yet.- OK.
0:38:23 > 0:38:26- All right? Don't buck the trend. - Right.
0:38:27 > 0:38:30That was nearly a catastrophe.
0:38:37 > 0:38:40- Kirsty, it's time to serve. - Thank you very much.- Let's go.
0:38:51 > 0:38:53I love baking, so doing the madeleines was fantastic.
0:38:53 > 0:38:57I thought I loved making cremes brulees, but I don't any more.
0:38:57 > 0:39:00At the moment I'm off creme brulee.
0:39:09 > 0:39:12Kirsty has made raspberry and mure sorbet,
0:39:12 > 0:39:15madeleines sprinkled with raspberry dust,
0:39:15 > 0:39:18and raspberry creme brulee.
0:39:18 > 0:39:22It looks fantastic. On the menu it said it was a raspberry plate,
0:39:22 > 0:39:25which I don't think is a very good description
0:39:25 > 0:39:28of something that looks very exciting and very tasty.
0:39:31 > 0:39:33The sorbet was amazing, just so tangy,
0:39:33 > 0:39:36and I loved the little madeleines.
0:39:36 > 0:39:39The creme brulee is gorgeous, but it's split a bit.
0:39:39 > 0:39:42The presentation is gorgeous - very simple,
0:39:42 > 0:39:44but very colourful, lovely contrast of colours.
0:39:44 > 0:39:48The madeleines are gorgeous, and they have a dusting of raspberry on them,
0:39:48 > 0:39:51which is delicious. Yes, the creme brulee is soggy in the middle,
0:39:51 > 0:39:54but it does taste delicious, so if you close your eyes,
0:39:54 > 0:39:57you're having a good dessert.
0:40:00 > 0:40:02- Hello!- Hello.
0:40:02 > 0:40:04Is this scary?
0:40:04 > 0:40:07Very scary. So, what did you make of it?
0:40:07 > 0:40:10I thought this was a really ambitious dessert, actually.
0:40:10 > 0:40:12It looked wonderful on the plate.
0:40:12 > 0:40:15Some things were absolutely fantastic.
0:40:15 > 0:40:18These madeleines are particularly wonderful.
0:40:18 > 0:40:21They are the best I've tasted, absolutely fantastic.
0:40:21 > 0:40:23The creme brulee, slightly soggy.
0:40:23 > 0:40:27Seemed to have separated a little bit.
0:40:29 > 0:40:32But altogether, certainly my favourite dish of the evening.
0:40:32 > 0:40:35- Oh, thank you so much. - I thought it was absolutely lovely.
0:40:48 > 0:40:51'I'm not saying it was victory from the jaws of defeat,
0:40:51 > 0:40:53'but I got there.'
0:40:53 > 0:40:56They liked it. They liked it, and they loved the madeleines,
0:40:56 > 0:41:00and so that's great, cos I really like to do good madeleines.
0:41:08 > 0:41:12Our finalists have now seen both ends of the culinary world
0:41:12 > 0:41:16here in Ireland, and they've acquitted themselves very well.
0:41:16 > 0:41:20Phil today did himself proud. He made that crab salad,
0:41:20 > 0:41:24and it was stunning. Everything was done with absolute precision.
0:41:24 > 0:41:26That guy is getting better and better.
0:41:26 > 0:41:31Hopefully I've shown John and Gregg that I really want this,
0:41:31 > 0:41:33and I'm serious about what I do.
0:41:33 > 0:41:38Nick huffed a bit and puffed a bit, and actually, not a bad dish.
0:41:38 > 0:41:41I like the chicken mousse with a little bit of vermouth.
0:41:41 > 0:41:43But lamb, too tough!
0:41:43 > 0:41:47It was the execution of the dish today that went a bit awry.
0:41:47 > 0:41:49I want to do well because I want to win,
0:41:49 > 0:41:52and we all want to win. Yeah, no mistakes.
0:41:52 > 0:41:54Just get your head down, make lovely food,
0:41:54 > 0:41:56and win MasterChef.
0:41:56 > 0:42:01Talk about the contestants pushing themselves - Kirsty really did.
0:42:01 > 0:42:03Maybe she pushed herself a little bit too far,
0:42:03 > 0:42:07because she had such a technically challenging dish to perform.
0:42:07 > 0:42:10She didn't manage to pull it off. I mean, only inches away,
0:42:10 > 0:42:15but those inches are the difference between good and brilliant.
0:42:15 > 0:42:17I think the competition's incredibly hot as it is.
0:42:17 > 0:42:20It's practically at boiling point.
0:42:20 > 0:42:23So may the best person win, but it's just been such fun.
0:42:28 > 0:42:31So, there we are - three great cooks,
0:42:31 > 0:42:33but still, in my mind, all to play for.
0:42:35 > 0:42:38There's only one more test before the final, John -
0:42:38 > 0:42:41the final that will decide our Celebrity MasterChef winner.
0:42:48 > 0:42:53Tomorrow...the three finalists face their ultimate challenge...
0:42:53 > 0:42:57OK, big moment. Let's step up!
0:42:57 > 0:42:59..the Chef's Table.
0:42:59 > 0:43:02- How intense is it going to get? - That intense!
0:43:02 > 0:43:04Hot, hot, hot, hot!
0:43:06 > 0:43:11We have thrown a spanner, a firework and a Molotov cocktail
0:43:11 > 0:43:14into that kitchen. It is no longer a calm place.
0:43:15 > 0:43:17Get off me!
0:43:23 > 0:43:25You won the World Cup. This is easy!
0:43:28 > 0:43:32Subtitles by Red Bee Media Ltd
0:43:32 > 0:43:36E-mail subtitling@bbc.co.uk
0:43:36 > 0:43:36.