0:00:05 > 0:00:11'16 celebrities are battling it out to win the coveted MasterChef crown.'
0:00:11 > 0:00:14I'm really loving it. I'm hoping everyone else is rubbish.
0:00:16 > 0:00:22- These celebrities have already reached the top of their profession. - But can they cut it in the kitchen?
0:00:23 > 0:00:27I'm finding it really quite tough, if I'm honest with you.
0:00:28 > 0:00:32If you're in a competition, you've got to leg it to win the race.
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:48 > 0:00:52'All this week, these four celebrities have been put through their paces
0:00:52 > 0:00:57'in a bid to find the next MasterChef champion.
0:00:57 > 0:01:01'But at the end of today, one of them will be going home.'
0:01:01 > 0:01:04Sharpen your knives, celebrities. It's show time.
0:01:04 > 0:01:09It's been really tough. There's no doubt about that.
0:01:09 > 0:01:12I've sailed on lots of ships in this industry
0:01:12 > 0:01:15and MasterChef is one of the toughest ships at sea.
0:01:17 > 0:01:21This is all I do now. I go home and I think about food, I cook,
0:01:21 > 0:01:26I come here, I think about food, I cook. It's just mad!
0:01:27 > 0:01:30You have to be a bit of a masochist to be in this.
0:01:30 > 0:01:34Yes, I am enjoying it, so what does that say about me?
0:01:35 > 0:01:40I think I've got the ability, but it would months away,
0:01:40 > 0:01:42and I don't think I've got enough time to do it.
0:01:43 > 0:01:48'To decide who stays, the celebrities will face two challenges
0:01:48 > 0:01:52'to show just how far they've come.'
0:01:52 > 0:01:55We've tested their skills, we've tested how they work in a team,
0:01:55 > 0:01:58but now it's all about finesse.
0:01:59 > 0:02:03Time to step up to the plate, John.
0:02:05 > 0:02:09Today they have to perform, cos at the end of this, we're going to lose one.
0:02:16 > 0:02:19Today's classic recipe is a sticky toffee pudding,
0:02:19 > 0:02:22butterscotch sauce and vanilla custard.
0:02:23 > 0:02:27So first of all, equal quantities of dates and water in a pot.
0:02:27 > 0:02:30Bring it to the boil and they are going to soften.
0:02:30 > 0:02:35The base of any great sponge is creamed butter and sugar together with eggs.
0:02:35 > 0:02:37I bet you somebody puts too much butter in.
0:02:41 > 0:02:46Really sweet sponge, this, so we need something bitter to counteract the whole thing.
0:02:46 > 0:02:49Lots of vanilla and lots of coffee.
0:02:53 > 0:02:56So we've got the egg, butter and sugar in the mix,
0:02:56 > 0:03:01- but the flavours are actually the dates, vanilla and coffee. - That's right.
0:03:01 > 0:03:05And then what's going to bind everything together.
0:03:05 > 0:03:08Some bicarb to give it a bit of an extra boost.
0:03:08 > 0:03:12And a good quarter teaspoon of ground cinnamon.
0:03:13 > 0:03:16Add our coffee-vanilla mix.
0:03:17 > 0:03:20Add all our dates.
0:03:20 > 0:03:23And then give it a really good mix.
0:03:27 > 0:03:30Before they go in the oven...
0:03:32 > 0:03:37..three little bounces, make sure there's no big air bubbles in there. And then that's it, 180 degrees.
0:03:37 > 0:03:42That now leaves them 20 minutes to make butterscotch sauce and a custard.
0:03:44 > 0:03:49First, the custard. Milk and cream.
0:03:49 > 0:03:52Sugar. The inside of a vanilla bean.
0:03:52 > 0:03:55And then four egg yolks.
0:03:59 > 0:04:03So from yellow to white with little black spots.
0:04:04 > 0:04:10If we look in there, there's little tiny bubbles starting to appear and the tiniest amount of movement.
0:04:10 > 0:04:15I've been making this since I was 16. It's one of the first recipes I ever learnt in a commercial kitchen.
0:04:15 > 0:04:20- I'm amazed it was invented then. - HE LAUGHS Thank you!
0:04:23 > 0:04:26Half of the milk in with the egg and sugar.
0:04:26 > 0:04:31And then really give it a good whip up. Get some air in it.
0:04:33 > 0:04:37This is the really tricky bit about custard. If the milk's too hot,
0:04:37 > 0:04:39the egg will scramble and you'll get lumps.
0:04:39 > 0:04:42If it's not hot enough, it won't cook the egg at all.
0:04:43 > 0:04:47Now for the butterscotch sauce. Sugar.
0:04:48 > 0:04:50A tiniest amount of boiling water.
0:04:51 > 0:04:57- Cream.- A good butterscotch sauce does two things. It takes you to bitter, almost harsh,
0:04:57 > 0:05:03then it brings you back into the comfort of sweetness and sugar again and that's what it should do.
0:05:06 > 0:05:09Now it starts to smell like butterscotch.
0:05:09 > 0:05:12Buttery, buttery butterscotch.
0:05:12 > 0:05:14Add the cream.
0:05:14 > 0:05:16And there we've got our sauce.
0:05:24 > 0:05:26Voila.
0:05:28 > 0:05:31Oh, John, what a beauty.
0:05:37 > 0:05:41Young man, sticky toffee pudding, butterscotch sauce and custard.
0:05:45 > 0:05:49That's exactly what it should look like, feel like, smell like.
0:05:49 > 0:05:52- A man couldn't want for more. - The celebs are under pressure
0:05:52 > 0:05:57because they know you like a pudding. And if they get this wrong, you won't forgive them.
0:06:07 > 0:06:13Welcome back. We have a beautiful recipe for you to attempt.
0:06:13 > 0:06:17- It's one of John's recipes.- And you will have one hour to do it in.
0:06:17 > 0:06:19Show us what you're made of.
0:06:19 > 0:06:23At the end of today, one of you is going to leave us.
0:06:25 > 0:06:27One hour, one recipe.
0:06:29 > 0:06:31Let's cook.
0:06:47 > 0:06:51'TV presenter Aggie MacKenzie has shown a great deal of promise.'
0:06:52 > 0:06:56Your paella is heavily flavoured. It's delicious.
0:06:57 > 0:07:01- Oh, my God! - 'But she can lose focus.'
0:07:01 > 0:07:03Oh, wow! That is seriously burnt!
0:07:07 > 0:07:11I would've thought this sort of recipe would've been right up your street
0:07:11 > 0:07:16I should be able to manage this. There's no reason why I shouldn't, so I'll stay with that thought.
0:07:16 > 0:07:21- Gregg and I believe in you. - That's nice.- It seems you're the only one who doesn't believe in you.
0:07:21 > 0:07:26Yeah, you're absolutely right there. Since I started this, I don't know, I feel like I've come to life again.
0:07:26 > 0:07:32I've been cooking lots at home and I feel really sort of fired up about it, actually.
0:07:37 > 0:07:41I'm feeling good, actually. My confidence is lifting a bit.
0:07:41 > 0:07:47It's really reignited my interest in food, most definitely.
0:07:48 > 0:07:53Aggie looks very confident. But, no pun intended, the proof of the pudding is in the eating.
0:07:53 > 0:07:58Let's hope Aggie's confidence is not misplaced and she can deliver something wonderful.
0:08:05 > 0:08:10- How much coffee have you got in there?- Two tablespoons. - And it says two teaspoons.- Yeah.
0:08:10 > 0:08:14'Actress Shobu Kapoor's food has had a mixed response.'
0:08:14 > 0:08:17The rice itself has got real deep flavour
0:08:17 > 0:08:21but the shallots are really hard, they're still crunchy.
0:08:21 > 0:08:24'She also has serious timing issues.'
0:08:24 > 0:08:27That's going to be at least 10, 15 minutes yet.
0:08:27 > 0:08:31You're going to miss out on some customers.
0:08:31 > 0:08:34I realise how very important it is to deliver on time
0:08:34 > 0:08:36and I'm very, very scared about that.
0:08:42 > 0:08:45SHE GASPS
0:08:45 > 0:08:47OK, I've screwed up.
0:08:49 > 0:08:51Shobu, does this scare you?
0:08:51 > 0:08:55Completely. I'm trying to be more organised and calmer,
0:08:55 > 0:08:58but I put in 150 grams of butter, the same as the sugar
0:08:58 > 0:09:01and then I had to remove it and it all got really messy.
0:09:01 > 0:09:05I just always feel one step behind, and I keep thinking, "Oh, I'm getting somewhere"
0:09:05 > 0:09:10- and then the stakes get higher and I'm scrambling... - SHE LAUGHS
0:09:10 > 0:09:14Shobu, do you think that learning a script and reading a recipe are that different?
0:09:14 > 0:09:18Well, I can learn a script, and even if I get slightly panicked about it,
0:09:18 > 0:09:22- I never get half as panicked as when I'm reading a recipe. - Consider that a script.
0:09:22 > 0:09:24Learn it, think about it, feel it,
0:09:24 > 0:09:29let it become yours, you take over the personality of what that recipe's all about.
0:09:29 > 0:09:33- And the next script you get, fry it. - SHE LAUGHS
0:09:35 > 0:09:38- Mud pies. - SHE LAUGHS
0:09:40 > 0:09:43Shobu continues to make mistakes.
0:09:43 > 0:09:49Too much butter in with the sugar at the start of the pudding mixture, too much coffee into the pudding mix.
0:09:50 > 0:09:53Please, Shobu, concentrate.
0:09:54 > 0:09:57Five minutes left. Just five minutes.
0:09:59 > 0:10:03'TV presenter Tim Lovejoy has demonstrated some flare.'
0:10:03 > 0:10:06Quite tasty. Yeah, it's very good.
0:10:07 > 0:10:10'But he lacks basic knowledge.'
0:10:12 > 0:10:15I don't know how to make crumble.
0:10:15 > 0:10:17My mum let me down. She taught me roasts.
0:10:17 > 0:10:22She's not taught me loads of exciting skills and hasn't given me the knowledge.
0:10:22 > 0:10:26Because of that, she's let me down, she's let MasterChef down.
0:10:28 > 0:10:31Got it.
0:10:31 > 0:10:34- Er, not a good time to talk to you, Tim?- Erm...
0:10:34 > 0:10:37Yeah, there's never not a good time to talk to you guys.
0:10:37 > 0:10:42- That doesn't seem like the right amount of water. - You look like a nervous man.
0:10:42 > 0:10:45Oh, I'm not nervous. I'm really confident about this.
0:10:45 > 0:10:50- HE LAUGHS - I've suddenly realised how hard it is to do cooking.
0:10:50 > 0:10:54- I've never cooked a dessert before. - We picked up that you're not that experienced,
0:10:54 > 0:10:58so how are you getting through this? What are you drawing on?
0:10:58 > 0:11:05Little tiny bits of knowledge and hopefully enough skills that I've learnt to just get me through.
0:11:05 > 0:11:08Are the girls eating better now Dad's doing more cooking?
0:11:08 > 0:11:12No, cos I'm doing it here. I'm not wasting my time at home! No, they're enjoying it.
0:11:12 > 0:11:16They think it's funny. I come home and say, "I didn't do well today"
0:11:16 > 0:11:19and they say, "You're brilliant!" but I'm clearly not.
0:11:19 > 0:11:22I think you should be listening to them.
0:11:22 > 0:11:24- Eh?- Good luck, Tim.
0:11:26 > 0:11:31Tim looks very, very nervous indeed. He's spoilt his milk.
0:11:31 > 0:11:36He's never cooked desserts. He's in the dark. But I've seen him pull it out before.
0:11:38 > 0:11:41'Actress Margi Clarke can be disorganised.'
0:11:41 > 0:11:4550 grams or 500, Agnes?
0:11:45 > 0:11:48Just check that for me, please.
0:11:48 > 0:11:52I'm number blind. I was at the back of the class in maths.
0:11:52 > 0:11:55'But her inventive home cooking has impressed.'
0:11:55 > 0:11:59I've never had lentils with cheese but it's a nice combination.
0:12:00 > 0:12:05I'm quietly confident. I haven't disgraced myself yet
0:12:05 > 0:12:09or done something mad with the eggs and laid one.
0:12:11 > 0:12:13So far, so good.
0:12:16 > 0:12:19- Margi.- Yeah?- Sticky toffee pudding.
0:12:19 > 0:12:22- Something you used to make? - No. Never made it before in my life.
0:12:22 > 0:12:25I'm not too bad with a Victoria sponge cake.
0:12:25 > 0:12:29What do you think you have to do today to deliver a good dish?
0:12:29 > 0:12:36Follow your instructions. It's not like when you're doing savoury and you can just lash in some salt
0:12:36 > 0:12:39and hope for the best. It's crucial you get the weight right.
0:12:39 > 0:12:43You sound like you know what you're talking about!
0:12:43 > 0:12:46- SHE LAUGHS - You think I'm conning you, don't you, Gregg?
0:12:46 > 0:12:49I swear down on everything holy, I've never cooked this before.
0:12:49 > 0:12:54- Do you think you're doing all right in this competition? - I'm getting a little bit worried
0:12:54 > 0:12:58because I'm not that experienced, really, and when we went to that ambulance place,
0:12:58 > 0:13:02that wiped me out. I was wrung out like a dishcloth.
0:13:02 > 0:13:05SHE LAUGHS And you think you're going to get this done on time?
0:13:05 > 0:13:08I'm not too sure about this custard business.
0:13:08 > 0:13:12Cos presently you are working in a little bit of a detritus.
0:13:12 > 0:13:17Yeah, it's a bit scruffy round here. But I will get that sorted any minute.
0:13:17 > 0:13:20- Margi, good luck. - Thank you very much.
0:13:21 > 0:13:25I truly don't know how Margi is managing to cook in all that mess.
0:13:25 > 0:13:29She has eggs up to her elbows, she has sticky pudding mix everywhere.
0:13:29 > 0:13:32She has toffee sauce here, custard there.
0:13:32 > 0:13:36Honestly, if she gets this up, I will be amazed.
0:13:45 > 0:13:48Four minutes.
0:13:57 > 0:14:00Final 30 seconds.
0:14:01 > 0:14:03Come on!
0:14:06 > 0:14:09Time is up! Finished. Stop.
0:14:32 > 0:14:35What we asked you to cook for us was a sticky toffee pudding.
0:14:35 > 0:14:39Beautifully crisp on the outside and lovely and sticky in the middle.
0:14:39 > 0:14:43A butterscotch sauce, rich and dark.
0:14:43 > 0:14:46And then a lovely, smooth custard.
0:14:47 > 0:14:50Tim, let's look at yours.
0:14:52 > 0:14:58What a beautiful looking thing. I just hope it tastes every bit as good as it looks. That is fantastic!
0:14:58 > 0:15:00Thank you.
0:15:02 > 0:15:08Your custard is beginning to curdle, you're getting little lumps. It should've come off the heat before.
0:15:13 > 0:15:17- Boom, boom, shake the room. - GREGG LAUGHS
0:15:17 > 0:15:22The toffee sauce over your pudding is absolutely bang on. You can look at the dark colour.
0:15:22 > 0:15:26It goes to almost burnt, so it's bitter, then comes back with sweetness.
0:15:27 > 0:15:31Sponge could be a little lighter, but the sauce is absolute wizard.
0:15:35 > 0:15:40Your pudding, sticky with dates, is lovely.
0:15:40 > 0:15:44Maybe a couple of minutes less in the oven. It's such a shame about your custard.
0:15:44 > 0:15:49But that butterscotch sauce is fantastic.
0:15:49 > 0:15:52It's a good feeling when they tell you it's good.
0:15:52 > 0:15:54Yeah, I am feeling quite chuffed.
0:15:54 > 0:15:56Look at me. Check me out one time.
0:15:57 > 0:16:00Aggie, your turn.
0:16:01 > 0:16:05Good-looking pudding. But your sauce is not dark enough.
0:16:10 > 0:16:15Oh, darling. It's a light, beautiful sponge. That custard is heaven.
0:16:15 > 0:16:18If that sauce would've gone a little bit darker,
0:16:18 > 0:16:22it would be perfect. Well done.
0:16:28 > 0:16:32Your pudding, it's lovely and light, you really got the air into it.
0:16:32 > 0:16:35You've done the same with that custard, it's light and fluffy.
0:16:35 > 0:16:40But I would love your butterscotch sauce just to be a little bit deeper and darker.
0:16:41 > 0:16:46Aggie, I know you've got a good instinct for cooking, I know you have. Trust your instincts.
0:16:46 > 0:16:49Yeah, I'm pleased with how I did today.
0:16:49 > 0:16:54I'm always looking for perfection. It's not happened yet.
0:16:54 > 0:16:58And also, I'm Scottish, you've got to be hard on yourself. That's how it is.
0:16:59 > 0:17:01Margi, let's try yours.
0:17:01 > 0:17:06Nice. Nice. But not been that generous with your sauce.
0:17:06 > 0:17:08There's more if you'd like some, Gregg.
0:17:08 > 0:17:11Tiny little lumps.
0:17:14 > 0:17:17- SHE LAUGHS - Hungry Horace.
0:17:17 > 0:17:21Deep, rich sponge, vanilla in the custard I love.
0:17:21 > 0:17:24Your sauce also needs to get a little bit darker.
0:17:24 > 0:17:26You want bitterness as well as sugar.
0:17:26 > 0:17:30There are small mistakes on there. Otherwise, beautiful.
0:17:30 > 0:17:34Margi, you worked in the most extraordinary mess.
0:17:34 > 0:17:39But somehow or another, you have delivered something really dainty.
0:17:45 > 0:17:48Love the texture of your pudding, love the texture of your custard.
0:17:48 > 0:17:53But what you have done is put a little bit too much coffee inside your sticky toffee pudding
0:17:53 > 0:17:56and I think that's just a little bit harsh.
0:17:56 > 0:18:02But all in all, the way you worked, how that appeared here, I have no idea. It's like a miracle.
0:18:03 > 0:18:07Somehow I managed, with all that chaos,
0:18:07 > 0:18:12to actually come up with a nice little dainty pudding. I was gobsmacked.
0:18:13 > 0:18:16Shobu.
0:18:16 > 0:18:21You got off to a bad start. You put too much butter in and you never really recovered from that point.
0:18:22 > 0:18:26The butterscotch sauce is not butterscotch colour, it's yellow.
0:18:31 > 0:18:33Nice. Well, we'll see.
0:18:39 > 0:18:44Inside the sponge is still wet mixture.
0:18:44 > 0:18:47It hasn't set at all in the middle there.
0:18:47 > 0:18:51It's not right. You know it's not right.
0:18:57 > 0:19:01The butterscotch sauce is not dark enough.
0:19:01 > 0:19:05The custard is not thick enough. Your pudding is not cooked all the way through.
0:19:05 > 0:19:09But the bit of pudding around the outside is really lovely.
0:19:13 > 0:19:18It was awful. I've been paying a lot of attention to wanting to be organised and calm.
0:19:18 > 0:19:22And I spent a lot of time in there being organised and calm
0:19:22 > 0:19:25and I ran out of time to do the job properly.
0:19:26 > 0:19:29I'm not going to let this thing beat me.
0:19:31 > 0:19:34Good effort. Go and take a break. You're going to need it.
0:19:34 > 0:19:39Cos what comes next is going to be your biggest test so far. Off you go.
0:19:52 > 0:19:56You've got to concentrate on the positives, not the negatives.
0:19:56 > 0:19:59It's really hard when only one person really messes up.
0:20:02 > 0:20:06Three almost triumphs, one absolute disaster.
0:20:07 > 0:20:13Tim just looks completely shocked that he's managed to get out something so good.
0:20:13 > 0:20:16Because he looked absolutely petrified when we spoke to him.
0:20:16 > 0:20:20I think he now realises that if he works very, very hard,
0:20:20 > 0:20:24he can become a very good cook, and today I think he demonstrated that.
0:20:26 > 0:20:30Go, Aggie! What a great effort! John, that sponge was nothing short of magnificent.
0:20:30 > 0:20:34If she could've only taken that butterscotch sauce a little bit darker,
0:20:34 > 0:20:37she had the perfect pudding.
0:20:39 > 0:20:41Margi's dessert was nothing short of miraculous.
0:20:41 > 0:20:47The way she worked, it really said to me the whole thing was going to be a disaster.
0:20:47 > 0:20:51But that pudding was perfectly cooked.
0:20:51 > 0:20:54How she did it, I'm not quite sure.
0:20:56 > 0:20:59The emotion in Shobu's eyes shows that she cares.
0:20:59 > 0:21:05It just went wrong for her today. I mean, it was as much of a disaster as a disaster can be.
0:21:09 > 0:21:14'So far this week, the celebrities have been tested on their basic skill...
0:21:15 > 0:21:17'..teamwork...
0:21:19 > 0:21:21'..and refined cooking.
0:21:22 > 0:21:28'They now have one last chance to prove they've got what it takes to stay in the competition.
0:21:28 > 0:21:32'Because one of them will be going home.'
0:21:33 > 0:21:36It's their own two courses next. Everything to play for.
0:21:36 > 0:21:41How much have they learnt? How much do they truly want it? Let the fight begin.
0:21:46 > 0:21:50I feel completely unconfident about my two-course menu.
0:21:51 > 0:21:55Yesterday, I tried it at home and it didn't come out well at all.
0:21:57 > 0:21:59I'm quite looking forward to the next challenge.
0:21:59 > 0:22:03I have practised it to death. I hope it'll be all right.
0:22:03 > 0:22:06And if it is, it'll be stonking.
0:22:09 > 0:22:11I'm really looking forward to cooking my menu.
0:22:11 > 0:22:14I have no idea how I'm going to do it in an hour. No idea at all.
0:22:14 > 0:22:18But I think they'll like what I'm cooking. I think they will.
0:22:20 > 0:22:25I'm not feeling too bad, but I don't ever like to tempt fate, me.
0:22:25 > 0:22:31I'm one of those people who, if I expect nothing, I might achieve everything.
0:22:46 > 0:22:49This is your chance to show off.
0:22:49 > 0:22:54Two courses, one hour, and at the end of this, one of you is leaving us.
0:22:55 > 0:22:58Let's cook.
0:23:20 > 0:23:26- Tim, what are you cooking for us today?- I'm doing Scotch quail's eggs with a piccalilli sauce
0:23:26 > 0:23:29and pistachio-crusted lamb.
0:23:30 > 0:23:36Did you expect to get so engrossed in MasterChef when you first started?
0:23:36 > 0:23:39I thought it'd be quite easy, but it's not easy at all.
0:23:39 > 0:23:44The hardest thing is my lack of knowledge and skills.
0:23:44 > 0:23:48So I'm having to try and do it a bit from guessing and instinct.
0:23:48 > 0:23:52It's really interesting, I don't think it's your lack of knowledge.
0:23:52 > 0:23:56I think the issue is, you've got so much knowledge but so little practical experience.
0:23:56 > 0:24:00I've come a long way since I've been doing Something For The Weekend.
0:24:00 > 0:24:04- What's at stake here for you?- Well, I think I've done all right so far,
0:24:04 > 0:24:07and if I muck this up, I'm out of the competition
0:24:07 > 0:24:13and I've got some more food that I'd like to cook for you, so I'd like to stay in and give it a go.
0:24:16 > 0:24:23This could be a disaster, really. Getting lamb to cook to perfection is impossible.
0:24:23 > 0:24:27I should've gone for a fish finger sandwich or something.
0:24:28 > 0:24:29Ohh!
0:24:29 > 0:24:34Tim's not the most experienced cook and he's really pushing the boat out.
0:24:35 > 0:24:38Quail Scotch eggs?
0:24:38 > 0:24:41- John, that is hard. - Will the pressure get to him?
0:24:53 > 0:24:55Margi, what are you cooking for us today?
0:24:55 > 0:25:00I'm cooking scouse. And I'm doing a lemon and raspberry posset.
0:25:00 > 0:25:05- I have no idea what scouse is.- Scouse is one of the most nutritious meals
0:25:05 > 0:25:08- you could ever get to eat. It's cheap to make.- But what is it?
0:25:08 > 0:25:12- It's a stew! - It's where the Liverpudlians get their nickname Scouse.
0:25:12 > 0:25:16- Cos they all ate lobscouse. - The Beatles were raised on it.
0:25:16 > 0:25:20The whole of Liverpool's been raised on scouse. What I'm concerned about today
0:25:20 > 0:25:23is building up the background flavour,
0:25:23 > 0:25:26because we've only got a short time to cook it in.
0:25:26 > 0:25:31So normally in a three-hour scouse, that slow-cooking does all the flavour for you.
0:25:31 > 0:25:36- So you are attempting to cook a dish which takes three hours in 60 minutes.- Mm-hm.
0:25:36 > 0:25:39- Wow.- That's adventurous, isn't it?
0:25:39 > 0:25:42I'd just better put some mint sauce into my scouse.
0:25:42 > 0:25:45- Brilliant.- OK, lads? - Yeah, perfect.- Happy days.
0:25:50 > 0:25:55Oh, I'm really nervo. It's not only the food that you're being judged on,
0:25:55 > 0:25:58it's something intimate about yourself.
0:25:58 > 0:26:00So I really want to get it right.
0:26:02 > 0:26:08Margi is doing food that she loves. Can she get the most flavour out of that in such a short space of time?
0:26:20 > 0:26:24- Aggie.- Hi.- Tense? Happy? How are you?- Ohh.
0:26:24 > 0:26:26Tense. Yes, tense is a good description.
0:26:26 > 0:26:31- What's happening?- My nerves take over. I think I'm OK.
0:26:31 > 0:26:34I'm doing steak, chips and bearnaise
0:26:34 > 0:26:36and tarte tatin with clotted cream.
0:26:36 > 0:26:40I've got the tatin in the oven already. I think that's OK.
0:26:40 > 0:26:42My bearnaise I've started.
0:26:42 > 0:26:46Chips I've started. Steak, not yet.
0:26:46 > 0:26:52Do you know what, Aggie? You get so tense and I can see that serious look upon your face.
0:26:52 > 0:26:57- Enjoy it! Steak, chips, bearnaise sauce!- I know!
0:26:57 > 0:26:59- Tarte tatin, clotted cream!- I know!
0:26:59 > 0:27:03Us boys, I can say right now, are feeling very excited by this.
0:27:03 > 0:27:06- Yeah, I know. - Why two such classic dishes?
0:27:06 > 0:27:09Well, for me, it's like the perfect dinner.
0:27:09 > 0:27:13It really is. It's just yummy, yummy, yummy. Yeah.
0:27:13 > 0:27:16- Aggie, good luck with it. - Thank you. Thanks.
0:27:19 > 0:27:25The last time I did it, something went badly wrong and...
0:27:26 > 0:27:30I know how to do it, I just need to...
0:27:31 > 0:27:33..keep my nerves.
0:27:34 > 0:27:38Aggie, steak, chips, bearnaise sauce, sings to my heart.
0:27:38 > 0:27:41Apple tarte tatin I think is a great idea.
0:27:41 > 0:27:46- If you're going to do classics, they've got to be absolutely bang on.- That's my worry.
0:27:57 > 0:28:01Shobu, what are you cooking for us to secure your place in the competition?
0:28:01 > 0:28:03For my main, I'm making a prawn curry
0:28:03 > 0:28:05and for dessert I'm doing tiramisu.
0:28:05 > 0:28:10I'm very brave after last time's dessert disaster.
0:28:10 > 0:28:14- Big day today.- Huge day today, yes.
0:28:14 > 0:28:19- What does it mean to you to stay in the competition?- To be honest, I've been feeling so nervous recently,
0:28:19 > 0:28:23I thought it would be easier to give up and go home.
0:28:23 > 0:28:25- SHE LAUGHS - It would be easier.
0:28:25 > 0:28:32- But I don't like the thought of giving up, so I'll to do my best. - What's the secret of a good curry?
0:28:32 > 0:28:34- It's a secret! - SHE LAUGHS
0:28:34 > 0:28:37I can't tell you!
0:28:37 > 0:28:41That's a very fair point. Excuse me, Shobu. Silly question.
0:28:41 > 0:28:44- Best of luck, honey. - Thank you very much. I need it.
0:28:46 > 0:28:50At one time or another on this programme so far,
0:28:50 > 0:28:53everything has gone wrong, so maybe all those things could go wrong
0:28:53 > 0:28:56at the same time. That'd be fun.
0:28:59 > 0:29:03Shobu, prawn curry. Can she handle prawns properly?
0:29:03 > 0:29:06She's only cooked fish once before and that was here.
0:29:06 > 0:29:13Tiramisu. How is she going to make that big, lumpy pot of dessert she's made so far look pretty?
0:29:16 > 0:29:19You've only got 12 minutes left.
0:29:32 > 0:29:37Last two minutes! You've got to plate up now. Two minutes.
0:29:47 > 0:29:50Ladies and gentlemen, your time is up. Please step away from the bench.
0:29:59 > 0:30:04'Aggie has made a main course of rib eye steak and chips in dripping,
0:30:04 > 0:30:08'served with bearnaise sauce and watercress.'
0:30:09 > 0:30:11Looks good.
0:30:14 > 0:30:16Phwoar!
0:30:22 > 0:30:25Really nicely cooked steak.
0:30:25 > 0:30:29Bit of crispiness of the outside, really juicy inside.
0:30:29 > 0:30:34Crispy chips. But you've got loads of salt in your bearnaise.
0:30:34 > 0:30:37Too much salt for me.
0:30:46 > 0:30:48Perfectly cooked steak, lovely chips.
0:30:48 > 0:30:54Bearnaise, fresh with tarragon. Actually, Aggie, everything's cooked really beautifully.
0:30:54 > 0:30:57Just ease back on that seasoning at the last minute.
0:31:00 > 0:31:05'For dessert, Aggie has made a tarte tatin with creme fraiche.'
0:31:07 > 0:31:09Let's look at this tarte tatin.
0:31:09 > 0:31:12Very neat. Very lovely.
0:31:15 > 0:31:18That's good.
0:31:18 > 0:31:20Caramel, toffee, stickiness.
0:31:20 > 0:31:23Creme fraiche is a little sour note to bring down the sweetness.
0:31:23 > 0:31:26- Very good!- Oh, great!
0:31:26 > 0:31:32The only time you'll find Gregg Wallace going very quiet and calm is when he truly loves a dessert.
0:31:36 > 0:31:39I like it. I like the bittersweetness of that caramel,
0:31:39 > 0:31:42buttery, beautifully-cooked flaky pastry.
0:31:42 > 0:31:45But for me, the apple's just a little bit too thin
0:31:45 > 0:31:49and going a bit mushy. I like a bit more texture.
0:31:49 > 0:31:53But I think both dishes, as classics, are done very, very well.
0:31:53 > 0:31:56I'm very happy with how it went.
0:31:56 > 0:31:59It wasn't perfect. It was nearly perfect.
0:32:02 > 0:32:08'Tim has made a starter of Scotch quail's eggs with piccalilli sauce.'
0:32:09 > 0:32:12I like the look of it. I think it's very dainty.
0:32:12 > 0:32:17But I do think that it probably deserves a little bit more sauce.
0:32:17 > 0:32:19It's out of proportion.
0:32:24 > 0:32:28The turmeric sauce, sour and sharp, with the onions,
0:32:28 > 0:32:33going really well with that spiced sausage meat around that perfectly-cooked quail's egg.
0:32:33 > 0:32:37It looks really uncomplicated, but I know how difficult that dish really is.
0:32:37 > 0:32:39Good on you.
0:32:43 > 0:32:45That tastes really good.
0:32:45 > 0:32:51That needed expert timing and you've pulled it off. Very good job.
0:32:54 > 0:32:57'Tim's main is pistachio and spinach lamb
0:32:57 > 0:33:01'served with a feta and spinach salad.'
0:33:05 > 0:33:07Ooh.
0:33:13 > 0:33:19That crust soaking up all the juice coming from that lamb is delicious.
0:33:19 > 0:33:21But I can't taste the lamb.
0:33:21 > 0:33:24Next to it, very salty feta,
0:33:24 > 0:33:28very salty olives, very strong spinach. And they're clashing.
0:33:28 > 0:33:33Which is a shame, because that sweet crust, sweet lamb together is a wonderful thing.
0:33:39 > 0:33:42I think that crust is heavenly.
0:33:42 > 0:33:45There's almost sweetness in there. The meat is really juicy.
0:33:45 > 0:33:48Don't like your salad. But love the lamb.
0:33:48 > 0:33:51I take it on board. It didn't look right for them.
0:33:51 > 0:33:54But they loved the taste and the flavours and it made me really happy.
0:33:55 > 0:34:00'Margi has served her take on the Liverpool classic scouse,
0:34:00 > 0:34:03'served with beetroot and bread and butter.'
0:34:03 > 0:34:08- Is it a bowl of scouse your mum would've been pleased with? - Yeah, she'd have loved that.
0:34:13 > 0:34:18Mm. You said your mum used to cook it for about three hours.
0:34:18 > 0:34:22In an hour, it's a struggle to get as much flavour. You've managed it.
0:34:23 > 0:34:29The meat's cooked, the sweetness of the vegetables are coming out, the carrots are soaking it up. Lovely.
0:34:29 > 0:34:32- Really good bowl of scouse. - Oh, you make me want to cry.
0:34:35 > 0:34:38The richness of the lamb, tender meat,
0:34:38 > 0:34:43barley in the background gives it a nuttiness, and the beetroot on the side is brilliant
0:34:43 > 0:34:46because you've got the spiciness and woodiness of that pickled beetroot
0:34:46 > 0:34:49going beautifully with that wonderful lamb stew.
0:34:49 > 0:34:54For me right now in this competition, you cooking food like that, that's brilliant.
0:34:58 > 0:35:02'Margi's pudding is a lemon and raspberry posset.'
0:35:02 > 0:35:05That's a big old portion of posset.
0:35:10 > 0:35:13Raspberries are sweet but sour.
0:35:13 > 0:35:17Your lemon posset is sweet but sour. It's very sharp.
0:35:17 > 0:35:21Me, with a very sweet tooth, it leaves me wanting a bit more sweetness.
0:35:27 > 0:35:31I think it's got enough sugar in. I just think it needs more texture.
0:35:31 > 0:35:34It's like a bowl of raspberry and lemon soup
0:35:34 > 0:35:38and it should be... You laugh, but it should have something else to it.
0:35:38 > 0:35:42One mouthful is delicious, but I don't really want to go back for another one.
0:35:42 > 0:35:44I should've had the courage to make biscuit.
0:35:44 > 0:35:47I disappointed myself with the posset
0:35:47 > 0:35:52but they both loved the taste of the scouse, and I was dead pleased with that.
0:35:53 > 0:35:57'Shobu's main course is a prawn curry
0:35:57 > 0:36:00'with petit pois rice.'
0:36:04 > 0:36:10You are vegetarian, you've lived your life as a vegetarian. I think it's really brave to do a prawn curry.
0:36:12 > 0:36:15Rice is cooked beautifully, seasoned really, really well.
0:36:15 > 0:36:21Your sauce is sweet but sharp. The prawns are nicely cooked, they've still got a crunch to the back.
0:36:21 > 0:36:26For me, I would like a bit more chilli heat.
0:36:26 > 0:36:29- SHE LAUGHS - OK.- But it's a good curry.
0:36:29 > 0:36:33- Thank you.- That looks magnificent.
0:36:40 > 0:36:45There is a build up of spice and those prawns are cooked very well.
0:36:46 > 0:36:52I think you've cooked really well here and presented a dish that looks great. Where have you been?
0:36:54 > 0:36:58'For dessert, Shobu's made a tiramisu.'
0:37:04 > 0:37:08Love the warmth of that booze in the background,
0:37:08 > 0:37:12soaked into those little sponge fingers, the creaminess of your dessert
0:37:12 > 0:37:16and that lovely chocolate top, bitter with the coffee running through it.
0:37:16 > 0:37:19It's a really lovely-tasting thing.
0:37:19 > 0:37:22I think it's really ugly on the plate. SHE LAUGHS
0:37:22 > 0:37:27Actually, Shobu, I think you've found the ugliest dish anywhere in the whole world
0:37:27 > 0:37:29and made a really lovely tiramisu in it.
0:37:38 > 0:37:43Chefs, chefs, let me tell you, that is a perfect, perfect tiramisu.
0:37:44 > 0:37:48How am I supposed to put together the two sides of you?
0:37:48 > 0:37:52This really good two courses and masses of mistakes previously.
0:37:54 > 0:37:57I made up, I got the food done on time.
0:37:57 > 0:38:02The food tasted OK, nobody's died yet. These are good things.
0:38:03 > 0:38:11Brilliant. What you've now done is given John and me a very difficult judging job. Off you go.
0:38:23 > 0:38:28- I wouldn't like to be one of them, would you?- No! - We did well, didn't we?
0:38:28 > 0:38:32We did, didn't we? And it's going to be dead sad when one of us goes.
0:38:35 > 0:38:38They did very well. I liked their food.
0:38:38 > 0:38:42- And they did push themselves. They put plenty of effort into that. - They did.
0:38:42 > 0:38:47Aggie had really well cooked steak. She made really good chips.
0:38:47 > 0:38:51Even had a very good bearnaise, but she over-seasoned it.
0:38:51 > 0:38:55Her tarte tatin was nothing short of spectacular.
0:38:55 > 0:38:57I think Aggie did very well. I really do.
0:38:57 > 0:39:00I would be completely gutted if I didn't go through.
0:39:00 > 0:39:04I think I've done enough. Let's hope.
0:39:04 > 0:39:10Without a doubt, Tim's Scotch egg was the most technically challenging dish in the room.
0:39:10 > 0:39:14And he pulled it off. The lamb rack with the crust was a great thing.
0:39:14 > 0:39:17But the salad on the side was wrong.
0:39:17 > 0:39:22But I think Tim today cooked properly for the first time.
0:39:22 > 0:39:24I think Tim should go through.
0:39:25 > 0:39:30I have absolutely no idea what my chances are, but it's testing me now
0:39:30 > 0:39:33and I'd quite like to go through and see what else I can do.
0:39:33 > 0:39:36So the discussion now is between Margi and Shobu.
0:39:36 > 0:39:40I loved Margi's honesty with her own food today.
0:39:40 > 0:39:42That lobscouse, I thought it was great.
0:39:42 > 0:39:46It's how my mum used to feed me. It's how my grandmother used to feed me.
0:39:46 > 0:39:51The posset, not quite there. Could've done with a biscuit.
0:39:51 > 0:39:54Too sharp for me. It was almost a drink.
0:39:55 > 0:40:00I don't know whether it's me that's going to be going home. I hope not.
0:40:00 > 0:40:02I've got a feeling it may be.
0:40:02 > 0:40:06Shobu's food today, that prawn curry with the rice,
0:40:06 > 0:40:10yes, I would've liked a bit more chilli in the curry, but it was a really good dish.
0:40:10 > 0:40:12The tiramisu, delicious.
0:40:12 > 0:40:15But served in the ugliest dish she could find.
0:40:15 > 0:40:18Shobu, I mean, what's happened there, John?
0:40:18 > 0:40:23- I mean, in the last round, you would've had her written off. - Do we keep Shobu in?
0:40:25 > 0:40:29It would be fantastic to carry on and go further,
0:40:29 > 0:40:32but they have a tough job. I don't envy them.
0:40:32 > 0:40:34I think Shobu is a massive risk.
0:40:34 > 0:40:39But her own food at the moment is better than Margi's.
0:40:39 > 0:40:43- Better in what way? More stylised. - Tastes better. You'd want to eat it.
0:40:43 > 0:40:47Oh, come on, that bowl of lobscouse was delicious.
0:40:47 > 0:40:50The question I have to ask myself is, which one of these two
0:40:50 > 0:40:53can cope with what comes up next?
0:41:03 > 0:41:05Good round.
0:41:05 > 0:41:09As I was tasting the food, I realised it was going to be a tough judging job.
0:41:09 > 0:41:11But we've made a decision.
0:41:20 > 0:41:23The person leaving us is...
0:41:32 > 0:41:34It's Shobu.
0:41:42 > 0:41:46Hello, my friend. I am going.
0:41:48 > 0:41:52It's been a heck of an experience. It really has.
0:41:53 > 0:41:55I think I did well.
0:41:55 > 0:42:00It's sad but it's fair. Somebody had to go and I think the other three are better.
0:42:07 > 0:42:10SHE SQUEALS
0:42:10 > 0:42:12Well done.
0:42:18 > 0:42:22Yeah, I'm really pleased. I thought it would be easy, but it's not.
0:42:22 > 0:42:27It's really hard. So to actually start producing the stuff I'm doing, yeah, I'm really happy with it.
0:42:30 > 0:42:32I'm really chuffed. I'm so relieved.
0:42:32 > 0:42:37But I'm really excited to be able to do more stuff. Really excited.
0:42:40 > 0:42:43I'm so happy, I could cry my eyes out.
0:42:43 > 0:42:45I thought I would've been walking the plank.
0:42:46 > 0:42:50But I'd like to go all the way.
0:42:51 > 0:42:54'Tomorrow, the battle continues
0:42:54 > 0:43:00'as these three celebrities fight to stay in the competition.'
0:43:00 > 0:43:02Right!
0:43:02 > 0:43:06- Margi, how long for satay? - It'll be one minute.
0:43:06 > 0:43:08That's not good enough.
0:43:08 > 0:43:11- That looks messy, messy. - Slow, slow, slow.
0:43:11 > 0:43:15I've got upstairs shouting and screaming for their food.
0:43:16 > 0:43:19I don't think you're supposed to set the wok on fire.
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0:43:24 > 0:43:28E-mail subtitling@bbc.co.uk
0:43:28 > 0:43:28.