0:00:05 > 0:00:0716 celebrities are battling it out
0:00:07 > 0:00:11to win the coveted MasterChef crown.
0:00:11 > 0:00:14If you don't impress today you're on your bike.
0:00:16 > 0:00:19These celebrities have reached the top of their profession.
0:00:20 > 0:00:22But can they cut it in the kitchen?
0:00:23 > 0:00:26I would love to go through, of course I would.
0:00:27 > 0:00:31It just sucks you in. The pressure is on today.
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:49 > 0:00:52Throughout this week, these three celebrities
0:00:52 > 0:00:57have been through the toughest culinary challenges of their lives.
0:00:58 > 0:00:59But after today,
0:00:59 > 0:01:03only the best can become semi-finalists.
0:01:04 > 0:01:06I'm enjoying it so much.
0:01:06 > 0:01:10We know what's on the line. We've got to get our heads down and cook.
0:01:10 > 0:01:13I just think about food all the time.
0:01:13 > 0:01:15I've not had a normal dream
0:01:15 > 0:01:19since I started this show. It's crazy.
0:01:19 > 0:01:22It would be such an achievement
0:01:22 > 0:01:25to get to the semi-finals! Me?
0:01:25 > 0:01:28I'm not even going to think about it.
0:01:28 > 0:01:34Today, there's just one challenge. The perfect three-course meal.
0:01:34 > 0:01:36This is it - the day of reckoning.
0:01:36 > 0:01:39Do they have what it takes to continue on MasterChef?
0:01:39 > 0:01:44Let's see what they've learnt. Let's see them deliver
0:01:44 > 0:01:46three exceptional plates of food.
0:01:46 > 0:01:49At the end of this only the strong will survive.
0:02:00 > 0:02:02Ladies and gentlemen,
0:02:02 > 0:02:04this has been a very big week.
0:02:04 > 0:02:08Everything comes down to these three courses now.
0:02:08 > 0:02:16Served up not just to John and I, but to three formidable cookery judges from the WI.
0:02:18 > 0:02:20These ladies know their stuff.
0:02:23 > 0:02:27This is your chance to secure your place in the competition.
0:02:27 > 0:02:28Let's cook.
0:02:32 > 0:02:34The contestants have just one hour and 45 minutes
0:02:34 > 0:02:39to cook a three-course meal of their own design.
0:02:42 > 0:02:48Today's three diners are all prominent cookery judges from the Women's Institute.
0:02:50 > 0:02:55Amy Willcock is one of the WI's national cookery judges,
0:02:55 > 0:02:59popularly known as the "Queen of Aga cooking".
0:03:01 > 0:03:08Ruth Bond is the Chair of the WI and has been a member for over 30 years.
0:03:10 > 0:03:15And Jill Brand is one of the WI's top authors,
0:03:15 > 0:03:20specialising in the baking of breads, cakes and biscuits.
0:03:21 > 0:03:24These three ladies will take no prisoners at all.
0:03:24 > 0:03:30They'll be brutally honest. They want to taste great food.
0:03:36 > 0:03:41Throughout the competition entrepreneur Michelle has struggled.
0:03:43 > 0:03:44Ooh!
0:03:44 > 0:03:47- You're in safe hands. Don't worry. - Oh!
0:03:47 > 0:03:52Overcooked tomatoes, undercooked vegetables. It's not very good.
0:03:52 > 0:03:57And at times has tried too hard to impress.
0:03:57 > 0:03:59I don't want that many flavours with my scallop.
0:03:59 > 0:04:02The cream in those potatoes is misplaced.
0:04:02 > 0:04:05Don't try to be too ambitious.
0:04:06 > 0:04:10But certain dishes have shown promise.
0:04:10 > 0:04:14It looks like a dish that should come out of a restaurant.
0:04:15 > 0:04:16I think it's delightful.
0:04:18 > 0:04:21And have got her through the first elimination.
0:04:23 > 0:04:28I feel like I'm waiting for an execution.
0:04:28 > 0:04:33It's just so important that John and Gregg don't think I'm an idiot.
0:04:35 > 0:04:39- Big day today.- Yeah, very big. - And how are you feeling?
0:04:39 > 0:04:43Erm... I'm OK now I've started. I'm getting into my zone.
0:04:43 > 0:04:46- Yeah.- Michelle...
0:04:46 > 0:04:49What are you cooking to secure your place in the competition?
0:04:49 > 0:04:54Scottish smoked salmon with tiger prawns in a seafood ragout
0:04:54 > 0:04:58with cucumber - hot cucumber.
0:04:58 > 0:05:03- OK. Main course? - Scottish lamb, roasted parsnips,
0:05:03 > 0:05:06potato fondant in a rosemary jus.
0:05:06 > 0:05:08- And dessert?- Chocolate fondant. - Chocolate fondant?
0:05:08 > 0:05:12- With Chantilly cream.- Ooh! - And a warm chocolate sauce.
0:05:12 > 0:05:15Are you taking on more than you should have?
0:05:15 > 0:05:17Yeah, massively. Yeah.
0:05:17 > 0:05:20I did the chocolate fondant last night and it was awful.
0:05:26 > 0:05:28I'm nervous for her for the chocolate fondant.
0:05:28 > 0:05:33- 90% of them fail here. - If Michelle achieves her goal,
0:05:33 > 0:05:36I tell you what, I'll be truly impressed.
0:05:38 > 0:05:41Half an hour already gone.
0:05:46 > 0:05:50So far, some of Linda's dishes have had strange combinations.
0:05:50 > 0:05:54Never before in my life have I had
0:05:54 > 0:05:57spaghetti, toast and mashed potato all together.
0:05:57 > 0:05:59Neither have I!
0:06:00 > 0:06:04It's like a smoked fish porridge.
0:06:04 > 0:06:08- I don't think many people would order that.- No, they wouldn't!
0:06:09 > 0:06:14Really heavy, salty bacon with smoked salmon is ghastly.
0:06:14 > 0:06:17- Really?- Absolutely ghastly.
0:06:17 > 0:06:20But in between the chaos there's been real skill.
0:06:20 > 0:06:23- Dah-nah!- Is that a good "dah-nah!"
0:06:23 > 0:06:27There's no such thing as a bad "dah-nah"!
0:06:27 > 0:06:31That is a very, very moreish, well-balanced pud.
0:06:31 > 0:06:33I'm really pleased. Thank you.
0:06:35 > 0:06:38I've learnt to believe in myself
0:06:38 > 0:06:41and that food isn't a thing to be frightened of.
0:06:41 > 0:06:46Tackle the things that might work, because nine times out of ten they probably will.
0:06:46 > 0:06:51Just cook from your heart and go for it.
0:06:51 > 0:06:54Linda, it's a big day. Pressure's on, but you've got a smile.
0:06:54 > 0:06:56So far, so good, but it's early days yet.
0:06:56 > 0:06:58Tell us your three courses today.
0:06:58 > 0:07:03Linguine with mascarpone and mushrooms to start.
0:07:03 > 0:07:09Then stuffed sardines with pine nuts and anchovies on mashed potato and carrots,
0:07:09 > 0:07:15followed by a lemon posset and I'm doing some biscuits for the side.
0:07:15 > 0:07:18- Linda, what's at stake today? - Everything's at stake today.
0:07:18 > 0:07:21It's all been a waste if I don't go through.
0:07:21 > 0:07:26- Are you worried at all about the WI ladies?- Yeah, of course.
0:07:26 > 0:07:29I like to cook for my man and he likes his food.
0:07:29 > 0:07:32But whether it's a ladies' kind of dish I don't know.
0:07:32 > 0:07:35Have you done all you can do in this competition?
0:07:35 > 0:07:37Oh, I want to do more. Of course I want to do more.
0:07:37 > 0:07:40The further you get on, the more hungry you get for it,
0:07:40 > 0:07:45especially the comments I got on the last task boosted me up.
0:07:45 > 0:07:47- You're very confident.- I'm not.
0:07:47 > 0:07:49Inside I'm like jelly. Look at that.
0:07:49 > 0:07:54- It normally shakes.- It is shaking. That's shaking for me.
0:07:57 > 0:08:00Linguine, mushrooms and mascarpone? OK.
0:08:00 > 0:08:03Sardines on mashed potato and carrots? A bit weird.
0:08:03 > 0:08:06But the dessert could be an absolute triumph.
0:08:06 > 0:08:09The lemon posset with the berries and the biscuit.
0:08:09 > 0:08:12If there was a set of people I'd not want to be making biscuits for,
0:08:12 > 0:08:14it's the WI ladies.
0:08:18 > 0:08:23Right from the start, Hollyoaks star Nick has shown great potential.
0:08:23 > 0:08:29Crispy outside, soft on the inside. Your crab cakes are really good.
0:08:30 > 0:08:34Your fish is absolutely perfectly cooked.
0:08:34 > 0:08:36Brilliant.
0:08:37 > 0:08:40But at times becomes flustered...
0:08:40 > 0:08:41Damn!
0:08:42 > 0:08:45..And makes silly mistakes.
0:08:45 > 0:08:48It is like eating raw cake mix.
0:08:48 > 0:08:49Bother!
0:08:51 > 0:08:54It is a weird combination. For me, it doesn't quite work.
0:08:57 > 0:09:01I've never sweated so much in all my life doing this programme.
0:09:01 > 0:09:05I'd say I'm pushing myself as far as I can be pushed today.
0:09:05 > 0:09:09I expect them to be shouting at me to get it out.
0:09:11 > 0:09:13Nick, what a pace.
0:09:13 > 0:09:15Honestly, do you work better at this pace?
0:09:15 > 0:09:18I don't know. Running round like a headless chicken again.
0:09:18 > 0:09:22I think I'm on course for the timings I set myself,
0:09:22 > 0:09:24but I don't know, we'll see.
0:09:24 > 0:09:28- What are your three courses? - Herb-roasted scallops with a pea and lemon risotto.
0:09:28 > 0:09:32And I'm doing rack of lamb with Chantenay carrots,
0:09:32 > 0:09:35dauphinoise potatoes and a blackberry jus.
0:09:35 > 0:09:40- And dessert?- A vanilla panna cotta with balsamic strawberries.
0:09:40 > 0:09:42Woah! Wee-oh!
0:09:42 > 0:09:47The problem with the panna cotta is, what are you going to do if they haven't set?
0:09:47 > 0:09:51- Well, just cry probably.- Serve a puddle?- Something like that.
0:09:51 > 0:09:54- Silly mistakes in the last couple of rounds, Nick.- Yeah.
0:09:54 > 0:09:58If it goes wrong today how are you going to stop losing your head?
0:09:58 > 0:10:01Let's just hope something don't go wrong.
0:10:05 > 0:10:11I really love Nick's menu. I think it's great, but scallops on a risotto?
0:10:11 > 0:10:17Everything's got to be cooked properly. We can't have crunchy rice and spongy scallops.
0:10:17 > 0:10:23It's whether he can get that main course to work. Lamb and dauphinoise, really tricky.
0:10:25 > 0:10:29First to face the critics is Michelle.
0:10:29 > 0:10:33- Not long now to your first course. Where is your first course?- Here.
0:10:33 > 0:10:37- You've got 15 minutes.- How long? - 15 until that ragout goes out.
0:10:37 > 0:10:39That's fine.
0:10:40 > 0:10:42So what do we think about Michelle's menu?
0:10:46 > 0:10:50It sounds interesting but actually I'm not sure about that.
0:10:50 > 0:10:54Smoked salmon hot is nice. It could add another dimension.
0:10:54 > 0:10:58It sounds surprising. We need an element of surprise.
0:11:00 > 0:11:0260 seconds, Michelle.
0:11:02 > 0:11:0460 seconds!
0:11:09 > 0:11:12You're on time. You're all right. Well done.
0:11:15 > 0:11:18Well done.
0:11:18 > 0:11:19Good.
0:11:21 > 0:11:23She's still got a lot to do.
0:11:23 > 0:11:28The parsnips are there. She's got 15 minutes to get those in.
0:11:28 > 0:11:32- The lamb's in the oven. There's no spinach, no mushrooms, no sauce started.- Ah!
0:11:32 > 0:11:35The chocolate fondant is nowhere to be seen.
0:11:35 > 0:11:37- And the starter's gone.- Ah!
0:11:39 > 0:11:41- Hello, guys.- Hello.
0:11:41 > 0:11:43Hello. Thank you.
0:11:43 > 0:11:46Thank you very much. Thank you.
0:11:47 > 0:11:49Michelle's starter is a ragout of tiger prawns,
0:11:49 > 0:11:54smoked salmon and cucumber.
0:11:54 > 0:11:58Presentation could have been done in a more dainty manner, I think.
0:11:58 > 0:12:01It's all very, well, pinkish.
0:12:06 > 0:12:10I think it's all overcooked. My tiger prawn's rubbery.
0:12:10 > 0:12:14The salmon is a bit like the sole of my shoe.
0:12:14 > 0:12:18It is very tough and the prawn is definitely chewy.
0:12:18 > 0:12:21There's some really lovely ingredients here.
0:12:21 > 0:12:27Cooked simply, quickly and cleanly they would have been delicious.
0:12:27 > 0:12:31This dish just has no wow factor for me.
0:12:33 > 0:12:37I like the smokiness of that salmon against the richness of the prawn.
0:12:37 > 0:12:40Sweet tomato and the freshness of the cucumber.
0:12:40 > 0:12:43I think it's really well flavoured.
0:12:43 > 0:12:45I think the broth is a bit thin.
0:12:45 > 0:12:49Do I eat it with a knife and a fork and a spoon?
0:12:49 > 0:12:55- But I like the base flavour of it. - I like the broth with the fish.
0:12:55 > 0:12:57The broth on its own is too strong.
0:12:57 > 0:13:02This is the first course. Can she get a main course and a dessert on a plate?
0:13:12 > 0:13:15- What are you going to do?- What do you mean?- You have 15 minutes.
0:13:15 > 0:13:21Your parsnips aren't done. Your sauce hasn't been started and you haven't started your fondant.
0:13:21 > 0:13:25You've got to make a decision now. You've got 15 minutes to go.
0:13:25 > 0:13:31- I don't think you can carry on regardless. - Oh, man! Why is it going so wrong?
0:13:39 > 0:13:44Roast rack of lamb is one of my favourite meats. From a menu, this is the one I'd choose.
0:13:44 > 0:13:47This sounds like a REALLY good dish.
0:13:47 > 0:13:52I love parsnips. They're one of my favourite vegetables.
0:13:52 > 0:13:56I'll have them for anything. So we'll wait and see.
0:13:56 > 0:13:58The only thing I've not got is my parsnips.
0:13:58 > 0:14:03And I'm raging. I practised them till four o'clock this morning.
0:14:03 > 0:14:06You should have practised till five.
0:14:06 > 0:14:09You've got four minutes. Do you think you'll be on time?
0:14:09 > 0:14:14- Yeah.- What are you going to do about your chocolate fondant? - I don't know.
0:14:18 > 0:14:23- They should actually be out now. - Oh, really?- Really, yeah.- OK.
0:14:23 > 0:14:26I've lost it.
0:14:26 > 0:14:28Push, push now.
0:14:30 > 0:14:33Well, mate, finish the other two and let's go.
0:14:35 > 0:14:39- Yeah? Done? Is that it? Good.- Well done, you.- Don't run!
0:14:39 > 0:14:41Don't run with hot plates.
0:14:41 > 0:14:46- Knock them dead.- Straight back here to get your fondant done.
0:14:48 > 0:14:52We have still got fondant in its little containers.
0:14:52 > 0:14:55- That's the pudding, right? - That's the pudding there.
0:14:59 > 0:15:01Smile.
0:15:01 > 0:15:03Thank you.
0:15:07 > 0:15:13This is Scottish rack of lamb with potato fondant, rosemary jus
0:15:13 > 0:15:17and my cranberries that have been soaked.
0:15:17 > 0:15:19It's not perfect but...
0:15:21 > 0:15:22Oh, dear!
0:15:23 > 0:15:29- You can really smell those... - The rosemary's really coming out, isn't it?
0:15:29 > 0:15:33But I can't see any parsnips, can you?
0:15:33 > 0:15:36No, and that's what we were looking forward to.
0:15:36 > 0:15:40Unless they're hiding under a cutlet.
0:15:49 > 0:15:54- What do we think the cranberries are soaked in? - Well, let's have a try.
0:15:55 > 0:15:59I don't think that these are cranberries.
0:15:59 > 0:16:01I think that these are probably cherries.
0:16:02 > 0:16:08The flavour of the meat is very good. The Scottish lamb is delicious.
0:16:08 > 0:16:11What I'm concerned about is the fat on the meat.
0:16:11 > 0:16:16It hasn't been rendered. It's almost raw, the fat.
0:16:16 > 0:16:20The potato is not adequately cooked. It should be creamier.
0:16:27 > 0:16:29John, she was very late taking this to the ladies.
0:16:29 > 0:16:33There are splashes of sauce all over the plate.
0:16:33 > 0:16:35And there aren't any parsnips on there.
0:16:36 > 0:16:39Hey, fondant time, yeah?
0:16:41 > 0:16:43I hate this mess!
0:16:44 > 0:16:46Look at the mess.
0:16:46 > 0:16:48At this stage,
0:16:48 > 0:16:52Michelle doesn't have a hope of getting up her dessert on time.
0:16:53 > 0:16:57Your dessert is supposed to be on that table in seven minutes.
0:16:57 > 0:16:59I'm not going to do it.
0:16:59 > 0:17:04- Soon as it's in the oven will you tell me?- Do you know this brush? - I've never met it before.
0:17:04 > 0:17:07As soon as your fondants are in the oven
0:17:07 > 0:17:13- you need to tell me, cos you're going to have to tell the ladies you're running late.- OK, fine.
0:17:14 > 0:17:18Chocolate fondant with chocolate sauce. Mm, yummy!
0:17:18 > 0:17:25If it's done right, it will be good, but I would never choose to do something like that. It's risky.
0:17:29 > 0:17:34It's all about timing. Chocolate fondants have to be timed to perfection.
0:17:34 > 0:17:40If you don't have that wonderful, unctuous, gooey centre, it's just a sponge.
0:17:42 > 0:17:47- Michelle.- Yes.- You're five minutes late on your desserts. They're not in the oven yet.
0:17:47 > 0:17:51By the time you get them cooked, you're going to be 20 minutes late.
0:17:51 > 0:17:56- The least you can do is tell the ladies you'll be 20 minutes late. OK?- Yeah.
0:18:02 > 0:18:06I'm so sorry. I'm going to be 20 minutes late.
0:18:06 > 0:18:11- 20?- 20, yeah.- That's quite a lot of time to be late.
0:18:11 > 0:18:13It is a lot of time. I'm sorry.
0:18:13 > 0:18:17Can I just ask you - these are cranberries?
0:18:20 > 0:18:23Erm... Cranberries?
0:18:23 > 0:18:25No, they are my cherries.
0:18:25 > 0:18:29Do you know what? They're my cherries from my dessert.
0:18:29 > 0:18:31I'm sorry.
0:18:31 > 0:18:35OK, you know what? Take a deep breath.
0:18:35 > 0:18:40- If you were at home, you'd be pouring us champagne and we wouldn't notice a thing.- Really?
0:18:51 > 0:18:54You just feel for her. I just want to cuddle her.
0:18:57 > 0:19:00I'm just so passionate about getting it right
0:19:00 > 0:19:03and I'm so angry with myself.
0:19:03 > 0:19:06I can't believe I'm crying. How pathetic. Over food?
0:19:06 > 0:19:12I don't cry in the hardest board meetings. This is pathetic. It's taken over my life.
0:19:12 > 0:19:15I need to do my dessert. OK?
0:19:24 > 0:19:26Michelle, look.
0:19:26 > 0:19:31- You're 25 minutes over. I need to know how long you're going to be.- Not long.
0:19:31 > 0:19:35- What's that mean? How long? - Like five minutes.
0:19:35 > 0:19:38- So you'll end up being half an hour late?- I'm sorry.
0:19:42 > 0:19:43All right.
0:19:43 > 0:19:46All right! Happy?
0:19:52 > 0:19:55You really have to go, Michelle, OK? Got to go now.
0:20:00 > 0:20:02I'm more exhausted than she is.
0:20:02 > 0:20:05Half an hour late.
0:20:06 > 0:20:08It's chocolate fondant.
0:20:08 > 0:20:11- Thank you.- There you go. Sorry.
0:20:14 > 0:20:19Michelle's dessert is warm chocolate fondant with chocolate sauce
0:20:19 > 0:20:22and Chantilly cream.
0:20:22 > 0:20:26This is what I've been looking forward to. It looks interesting.
0:20:28 > 0:20:31That looks really good, yeah.
0:20:37 > 0:20:41Well, mine was a proper fondant. It oozed beautifully.
0:20:41 > 0:20:48It tastes delicious and the cream with it is just spot on, I think.
0:20:48 > 0:20:50I think the flavour is excellent.
0:20:50 > 0:20:54Yes, we did have to wait, but I think she's nailed it.
0:20:58 > 0:21:00It tastes great, really good.
0:21:00 > 0:21:02Chocolate, not too rich, not too sweet.
0:21:02 > 0:21:07I like the cream. I like the way it tastes. Flowing with liquid chocolate.
0:21:22 > 0:21:25I'm late and that's not good.
0:21:27 > 0:21:29So I'm gutted.
0:21:36 > 0:21:40You know, I couldn't have done any more in my planning.
0:21:40 > 0:21:44But somehow I did take on too much.
0:21:51 > 0:21:52- Linda.- Yeah.
0:21:52 > 0:21:56- 11 minutes till your starter goes out.- I know. I want to get these in the oven quick.
0:21:56 > 0:22:00Cos they won't be ready for the main otherwise.
0:22:02 > 0:22:06Wow! This is a bit of a menu, isn't it?
0:22:06 > 0:22:09This is very different. A lot to get right on this menu.
0:22:09 > 0:22:13She's going to have her work cut out, that's for sure.
0:22:16 > 0:22:19- You've got five minutes till that starter goes out.- OK.
0:22:19 > 0:22:24It will be interesting to see if the linguine is homemade. I suspect it won't be.
0:22:24 > 0:22:28She's got to get the texture of that pasta right from the start.
0:22:28 > 0:22:31When it's good, it's very good.
0:22:32 > 0:22:37Come on, come on! It's going cold the more you mess around with it.
0:22:37 > 0:22:40- Cheese on top?- Yeah.
0:22:40 > 0:22:42- Is that the last bit?- Yeah.
0:22:42 > 0:22:45OK, mate. Got to go.
0:22:47 > 0:22:49- Hello.- Hello. Here you are, girls.
0:22:49 > 0:22:51Thank you.
0:22:54 > 0:22:59Linda's starter is linguine with mushrooms and mascarpone sauce.
0:23:00 > 0:23:04- Well, this looks very interesting. - It does, doesn't it?
0:23:13 > 0:23:15It's not quite right, the linguine.
0:23:15 > 0:23:20There isn't nearly enough seasoning in this.
0:23:20 > 0:23:22It's pretty tough as well.
0:23:24 > 0:23:28Presentation was good, there's no doubt about that.
0:23:28 > 0:23:30But the lack of mushrooms doesn't add to it.
0:23:30 > 0:23:36One, two, three little slivers of mushroom. I think that's really mean.
0:23:41 > 0:23:45It's a bit bland and it's a bit stodgy.
0:23:45 > 0:23:47The pasta's not cooked enough.
0:23:47 > 0:23:54The sauce needs to be more liquid. The mushrooms are seasoned nicely. But it's all a bit gluggy.
0:23:54 > 0:23:55Don't run!
0:23:57 > 0:23:59Right! Give me that.
0:23:59 > 0:24:02What we got? Quickly. List it. Tell me what we got?
0:24:02 > 0:24:06- I've got to do the carrots. - One minute. Tell me!- What?
0:24:06 > 0:24:09No, you're using up the time!
0:24:12 > 0:24:15The sardines with the pine nuts and the anchovies.
0:24:15 > 0:24:21- I feel it could be Mediterranean, but I'm not sure. - How's she cooking them?
0:24:21 > 0:24:25I like them barbecued! That's my favourite. If she's griddling them,
0:24:25 > 0:24:28it would be interesting to see.
0:24:28 > 0:24:32Let's get this main up. You've got two minutes to get it out.
0:24:37 > 0:24:39Come on, Linda.
0:24:39 > 0:24:42- What's got to go on the plate? - Carrots... That's it.
0:24:44 > 0:24:47- Great. Let's go. Well done. - Well done.
0:24:59 > 0:25:01- There you go.- Thank you.
0:25:01 > 0:25:05For her main, Linda has made fresh sardines
0:25:05 > 0:25:10with pine nuts, raisins and anchovies on a bed of mash
0:25:10 > 0:25:12with carrots.
0:25:15 > 0:25:18I have to say this reminds me of my mum's portions.
0:25:18 > 0:25:20It's not that delicate, is it?
0:25:28 > 0:25:34The fish is beautifully cooked and the flavour of that filling. You can taste the anchovies.
0:25:34 > 0:25:36The pine nuts give crunch to it
0:25:36 > 0:25:41- and the whole texture blends together really well.- Classic dish.
0:25:41 > 0:25:46But HUGE! And bearing in mind we've had pasta to start with,
0:25:46 > 0:25:50I mean, there's no way that one could finish this.
0:25:50 > 0:25:54If it was just a smaller portion of potatoes,
0:25:54 > 0:25:59we'd have been much more positive because the flavours are very good.
0:26:02 > 0:26:05You've got Mediterranean sardines with pine nuts.
0:26:05 > 0:26:09It's lovely. Then you've got buttery, smooth mash with carrots.
0:26:09 > 0:26:16Those two shouldn't combine, BUT she's managed to make them work OK.
0:26:16 > 0:26:22Everything on the plate is cooked very well. It's very homely. I feel like I'm at home.
0:26:25 > 0:26:28- Linda, ready to go desserts. Let's go, please.- OK.
0:26:28 > 0:26:31'Posset is quite straightforward to make.'
0:26:31 > 0:26:34But it can curdle quite quickly.
0:26:34 > 0:26:37I've had that happen to me.
0:26:37 > 0:26:41- I can't believe you curdled your posset!- This is some time ago.
0:26:41 > 0:26:47You need MY recipe for lemon posset because my lemon posset never curdles.
0:26:54 > 0:26:57- Is it set? - It looks like it is, yeah.
0:27:05 > 0:27:08- Shall I go? - Well, if you're ready.- Yeah.
0:27:12 > 0:27:15I'm a little slower with this one. Oh!
0:27:15 > 0:27:18It's a long way!
0:27:18 > 0:27:20- Thank you.- Oh, that looks pretty.
0:27:26 > 0:27:31Linda's dessert is a lemon posset with fresh berries
0:27:31 > 0:27:34and shortbread biscuits.
0:27:40 > 0:27:43The posset isn't set.
0:27:43 > 0:27:46You can see how runny it is. It needs longer in the fridge.
0:27:46 > 0:27:53But the flavour's good. Nice, sharp lemon flavour and very pleasing to the eye.
0:27:53 > 0:27:59Biscuits need to be crisper, but they look very good, don't they?
0:27:59 > 0:28:04She's thought about this. The biscuit with the lemon posset. Classic combination.
0:28:06 > 0:28:07Mmm!
0:28:09 > 0:28:15Creamy, sharp with lemon. Enough sweetness in there. Good shortbread biscuit. That's good!
0:28:15 > 0:28:19I'm pleased she's done the biscuit. I like the posset.
0:28:19 > 0:28:20It's presented well.
0:28:20 > 0:28:22That's a good pud, John.
0:28:30 > 0:28:33I did really well. I got the dishes out on time.
0:28:33 > 0:28:38If I go out today, I will go out with my head held high
0:28:38 > 0:28:41because I did the very best I could today.
0:28:45 > 0:28:49Last to face the cookery judges is Nick.
0:28:49 > 0:28:51Nick, ten minutes for your first course.
0:28:54 > 0:28:58So Nick's menu looks great!
0:28:58 > 0:29:04- Every course sounds just superb. - Can he pull it off?
0:29:12 > 0:29:16Herb-roasted scallops with sweet pea and lemon risotto. Yum!
0:29:16 > 0:29:19The big danger in this first course - the scallops.
0:29:19 > 0:29:22If you cook them for too long, you've had it. Like rubber.
0:29:22 > 0:29:26We want to see a really nice, creamy risotto.
0:29:26 > 0:29:30- I don't want any stodge on the plate.- I do hope he can manage it.
0:29:32 > 0:29:36If those scallops are cooked well, mate, you're on to a winner.
0:29:38 > 0:29:42- Cooked OK? Soft, no crunch in the rice?- Good.
0:29:46 > 0:29:50- Are you happy with that? - It's not going out yet.
0:29:55 > 0:29:57- Can we go with this?- Yep. - Let's do it.
0:29:58 > 0:30:01Give them a big smile, mate.
0:30:03 > 0:30:06- Good afternoon, ladies. - Hello.- Are you all right?
0:30:07 > 0:30:10- There you go.- Thank you.
0:30:11 > 0:30:12Enjoy.
0:30:15 > 0:30:18Nick's starter is herb-roasted scallops
0:30:18 > 0:30:22with sweet pea and lemon risotto.
0:30:24 > 0:30:26Smells wonderful.
0:30:34 > 0:30:39The scallops are done to perfection. Well, at least two of the three that I've tried are.
0:30:39 > 0:30:42The flavour of the rice is lovely.
0:30:42 > 0:30:45It's really well cooked, which is good for a risotto.
0:30:45 > 0:30:48I don't think the risotto is very well cooked.
0:30:48 > 0:30:54I think the rice is very stodgy. It's not creamy, as it should be.
0:30:54 > 0:30:57I'm afraid I don't agree with you. I think it's lovely.
0:30:57 > 0:31:04I've been to Italy on a cookery course where we were taught by Italian chefs to cook risotto.
0:31:04 > 0:31:06That's how they would present it.
0:31:06 > 0:31:09It's OK. I like it.
0:31:09 > 0:31:12- We can beg to differ.- I think so.
0:31:20 > 0:31:22I think it's quite nicely cooked.
0:31:22 > 0:31:26It's a nicely designed dish. It's almost there.
0:31:26 > 0:31:31The risotto is lovely. It's light and sweet with the pea and fragrant with herbs.
0:31:31 > 0:31:35A big "Mm!" for the risotto.
0:31:35 > 0:31:38Right, Nick, main courses, please.
0:31:39 > 0:31:43Nick covers his lamb in Dijon mustard.
0:31:45 > 0:31:47Rolls them in breadcrumbs
0:31:47 > 0:31:51and places them under the grill to crisp.
0:31:51 > 0:31:56- What haven't you done for your main course?- Got to get the carrots on.
0:31:56 > 0:31:59- So your carrots aren't on yet?- No.
0:31:59 > 0:32:03The lamb, well, I just think that sounds lovely.
0:32:03 > 0:32:07Long as it's the right colour and not overcooked or undercooked.
0:32:11 > 0:32:14- How's that lamb? - Overdone, to be honest.
0:32:19 > 0:32:23Getting flustered and you're making mistakes. Calm down. That's it.
0:32:25 > 0:32:29You've got about three minutes left, Nick, please.
0:32:36 > 0:32:37Let's go!
0:32:39 > 0:32:40Oh, my God!
0:32:42 > 0:32:44Here you go, ladies.
0:32:47 > 0:32:50Oh, wow! Thank you.
0:32:51 > 0:32:53- Thank you very much. - There you go.
0:32:59 > 0:33:02Nick's main is roast rack of lamb,
0:33:02 > 0:33:06dauphinoise potatoes, Chantenay carrots
0:33:06 > 0:33:08and a blackberry jus.
0:33:08 > 0:33:11This has got real eye appeal. It's really lovely.
0:33:11 > 0:33:14The interesting thing on my plate
0:33:14 > 0:33:17is I have hardly any crust, but you do.
0:33:27 > 0:33:30The lamb - one is more well cooked than the other.
0:33:30 > 0:33:33I would have liked it a bit less pink.
0:33:33 > 0:33:36It's the inconsistency. This would have been good for you.
0:33:36 > 0:33:40And I would have preferred mine to be pink.
0:33:40 > 0:33:43The edges are fine, but just inside.
0:33:43 > 0:33:47The potatoes are cooked and the cream hasn't separated out.
0:33:47 > 0:33:52So that's really good. And the carrots are really lovely carrots.
0:33:52 > 0:33:55They have a wonderful sheen, really nice glaze.
0:33:55 > 0:34:00But I think the sauce - I'm not really getting the blackberry.
0:34:00 > 0:34:05And it's a bit salty. I think he's tried really hard with this dish.
0:34:05 > 0:34:07It just hasn't quite come off. That's all.
0:34:10 > 0:34:12Sweet carrots.
0:34:12 > 0:34:17Lovely, creamy dauphinoise. I don't mind the sauce, although it's very sweet.
0:34:17 > 0:34:21Some of the lamb is cooked really nicely, but some is not.
0:34:21 > 0:34:23That lamb's too rare.
0:34:25 > 0:34:27Dessert, Nick. That's it, yeah?
0:34:28 > 0:34:31They look all right, Nick.
0:34:31 > 0:34:33Whey!
0:34:33 > 0:34:36'Vanilla panna cotta. Too much gelatine...'
0:34:36 > 0:34:39..and it will be standing upright and won't move.
0:34:39 > 0:34:42Too little and it will just fall apart.
0:34:42 > 0:34:48And balsamic strawberries at the end. Well, to die for, really!
0:34:51 > 0:34:52Go! Let's do it.
0:34:52 > 0:34:54Let's do it.
0:34:59 > 0:35:01Hi, ladies. Are you all right?
0:35:01 > 0:35:04Sorry, I'm in such a tiz.
0:35:04 > 0:35:06There you go.
0:35:08 > 0:35:10- There's a nice wobble on that. - See you later.
0:35:10 > 0:35:15- We think he's probably fun in the kitchen.- I wouldn't be surprised.
0:35:16 > 0:35:19For his dessert,
0:35:19 > 0:35:24Nick has made vanilla panna cotta with balsamic strawberries.
0:35:25 > 0:35:30Really good consistency. Very nice wobble. That's a good sign for me.
0:35:39 > 0:35:41Delicious.
0:35:41 > 0:35:43Just enough vanilla.
0:35:43 > 0:35:47And the balsamic just helps it nicely, doesn't it?
0:35:47 > 0:35:52- Simple, but perfect. - This is my dish of the whole day.
0:35:52 > 0:35:58The flavour, the consistency. The balsamic... The strawberries are just perfect.
0:35:58 > 0:36:02Making a panna cotta is not something you go into lightly
0:36:02 > 0:36:05because so many elements can go wrong.
0:36:05 > 0:36:09- Really, really good dish. Ten out of ten.- Yeah.
0:36:14 > 0:36:19Lovely fresh, summery fruit. Beautiful, well-set, vanilla-rich panna cotta. Delicious.
0:36:19 > 0:36:21I love it! It's a great dish.
0:36:34 > 0:36:38I've never been under so much pressure in all my life.
0:36:38 > 0:36:44I know my lamb was under, which is annoying. I had time to throw it back in the oven.
0:36:44 > 0:36:50I gave it all in there and if it just wasn't good enough, it wasn't good enough.
0:37:01 > 0:37:03We said at the start of this,
0:37:03 > 0:37:06"The strong stay, the weak go home."
0:37:06 > 0:37:08I think today,
0:37:08 > 0:37:11the pressure was enormous.
0:37:11 > 0:37:15The food they cooked was a huge amount to be done in a short period of time.
0:37:15 > 0:37:18Nick today was ambitious.
0:37:18 > 0:37:21Three pretty good courses. A lot of work in there.
0:37:21 > 0:37:26Our first course, the lemon risotto. Nicely made, good tang, fresh with herbs.
0:37:26 > 0:37:30I wanted more colour on the scallops, but loved the sweetness.
0:37:30 > 0:37:34The main course, the lamb. Not a bad effort.
0:37:34 > 0:37:38Dauphinoise was nice. I liked his sauce, but the lamb was underdone.
0:37:38 > 0:37:41And he had five or six minutes left over.
0:37:41 > 0:37:46He could have put that lamb back in the oven to make sure it WAS cooked.
0:37:46 > 0:37:50The dessert, the vanilla panna cotta, great!
0:37:50 > 0:37:52It was a good pudding.
0:37:52 > 0:37:55'If I did get knocked out I can't say I didn't do my best.'
0:37:55 > 0:37:57I'm really enjoying it. I don't want to go.
0:37:57 > 0:38:04I think even Michelle would admit she had a lot to prove today. This is why she pushed herself so hard.
0:38:04 > 0:38:07And she needed a stand-out round.
0:38:07 > 0:38:10She messed up, John. She messed up again.
0:38:10 > 0:38:14The first course with the prawns and the salmon -
0:38:14 > 0:38:17I didn't mind it. You didn't like it, nor did the WI ladies.
0:38:17 > 0:38:23Seafood - bit overcooked. The broth was too strong and too watery.
0:38:23 > 0:38:29The lamb we all thought was very good. There was a question mark over the potatoes.
0:38:29 > 0:38:35She got so flustered. She served the alcoholic cherries for the pudding with her lamb.
0:38:35 > 0:38:37She was in a state.
0:38:37 > 0:38:41Michelle came back from serving her main course
0:38:41 > 0:38:45and had not started making that chocolate fondant.
0:38:45 > 0:38:48You can't have a pudding turn up half an hour late.
0:38:48 > 0:38:52Even if they love it. 30 minutes late is unacceptable anywhere.
0:38:52 > 0:38:56Her timing went awry, little mistakes all over the place.
0:38:56 > 0:39:01John, she was close to the edge. I thought any moment now she's going to start sobbing.
0:39:03 > 0:39:06This has been the toughest challenge of my life.
0:39:06 > 0:39:09But I've just loved every minute of it.
0:39:09 > 0:39:11It's been amazing.
0:39:11 > 0:39:16Linda today, her linguine with mushrooms and mascarpone
0:39:16 > 0:39:19wasn't quite right.
0:39:19 > 0:39:21It was too stodgy and too bland.
0:39:21 > 0:39:26Sardines, raisins, pine nuts, garlic, breadcrumbs on mashed potato with carrots.
0:39:26 > 0:39:28Actually, it was pretty good.
0:39:28 > 0:39:32But, John, that's crazy. It shouldn't work.
0:39:32 > 0:39:35BUT it actually tasted all right.
0:39:35 > 0:39:39I thought the posset was an absolute knockout.
0:39:39 > 0:39:41Really good blend of sweetness and sharpness.
0:39:41 > 0:39:44And really good little shortbread biscuits.
0:39:44 > 0:39:48At least she pushed today, Linda pushed today.
0:39:48 > 0:39:53Her food looked a bit homey, but, as always, she delivered food that tastes good.
0:39:53 > 0:39:56What are we going to do with her? She's frustrating.
0:39:56 > 0:40:01I'd be gutted to go home today. I've given the show a lot of me.
0:40:01 > 0:40:06I'd be disappointed because I want to experience other things to come.
0:40:09 > 0:40:12- Who goes?- Oh, God!
0:40:12 > 0:40:16- Who stays?- I've been here so many times. It never gets any easier.
0:40:16 > 0:40:20There's chinks in all their armour, but at the end of the day,
0:40:20 > 0:40:24I think you know, like I do, who should stay and who should go.
0:40:42 > 0:40:46Great effort today and I just want you to realise
0:40:46 > 0:40:49how far you've come in a short space of time.
0:40:49 > 0:40:51Incredible.
0:40:51 > 0:40:56But, as you know, we can only take the strong cooks with us.
0:40:56 > 0:41:00The first person to leave us...
0:41:07 > 0:41:09..is Michelle.
0:41:13 > 0:41:14Thank you.
0:41:20 > 0:41:25Disappointed cos I've had such an amazing time and learnt so much.
0:41:32 > 0:41:38I've put everything into it, but obviously I'm not good to go on in the competition.
0:41:38 > 0:41:40That's life.
0:41:45 > 0:41:47So...
0:41:48 > 0:41:50Nick.
0:41:50 > 0:41:51Linda.
0:41:52 > 0:41:55For you two, a tough decision.
0:41:58 > 0:42:01You both have your strengths and your weaknesses.
0:42:03 > 0:42:06Because of that...
0:42:06 > 0:42:08..you're both staying in the competition.
0:42:08 > 0:42:10Oh, my God!
0:42:13 > 0:42:15Don't cry! Don't cry!
0:42:16 > 0:42:20- Oh, thank you so much! - That's brilliant. Thank you.
0:42:20 > 0:42:24Very well done. We'll see you both in the next round.
0:42:24 > 0:42:28Oh, I can't believe it. Oh, my God!
0:42:28 > 0:42:32My heart was going so fast then. I thought I was out the door.
0:42:35 > 0:42:39I'm over the moon. Semi-final! Me? What's that about?
0:42:42 > 0:42:45Oh! These are tears of joy now.
0:42:47 > 0:42:52I pushed myself to the limit today. Hopefully, I can go on and win it.
0:42:52 > 0:42:56I'm buzzing. I'm really happy. Definitely have a drink tonight.
0:43:02 > 0:43:07Next week, the pressure is on for four new celebrities.
0:43:07 > 0:43:09What's that?
0:43:10 > 0:43:13I'm a little apprehensive here.
0:43:13 > 0:43:16To become MasterChef champion
0:43:16 > 0:43:18they'll have to prove they've got what it takes.
0:43:18 > 0:43:22You are looking shocked.
0:43:23 > 0:43:24Oh, my word!
0:43:24 > 0:43:27You wouldn't want to serve this up.
0:43:31 > 0:43:33Give it a little bit of decoration.
0:43:37 > 0:43:39Aw, God!
0:43:39 > 0:43:40Sorry!
0:44:04 > 0:44:06Subtitles by Red Bee Media Ltd
0:44:06 > 0:44:09E-mail subtitling@bbc.co.uk