0:00:03 > 0:00:08We've got 16 celebrities battling it out to win the MasterChef crown.
0:00:11 > 0:00:14I've never experienced anything like this before.
0:00:14 > 0:00:16I just want it to go on.
0:00:16 > 0:00:17These celebrities have already made
0:00:17 > 0:00:19a name for themselves in their professions.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:24This might be my last day on MasterChef,
0:00:24 > 0:00:28so I am going to savour every second.
0:00:28 > 0:00:31Today, I am actually really worried.
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:47 > 0:00:50This week, these three celebrities
0:00:50 > 0:00:55have been set the toughest culinary challenges they've ever faced.
0:00:56 > 0:01:01After today, only the best will make it through.
0:01:01 > 0:01:06Today, our celebs have to be able to deliver,
0:01:06 > 0:01:08because at the end of this, one of them is leaving us.
0:01:08 > 0:01:10Oh!
0:01:21 > 0:01:27Welcome back. Big day today, but it is about your food.
0:01:27 > 0:01:29Not just for John and I,
0:01:29 > 0:01:34but three previous celebrity MasterChef contestants.
0:01:34 > 0:01:36They've excelled at this round.
0:01:36 > 0:01:39You need to impress them as well as us.
0:01:39 > 0:01:43Today is your chance to prove that you have what it takes
0:01:43 > 0:01:45to stay in this competition.
0:01:45 > 0:01:49The pressure is on now, guys. Let's cook.
0:01:54 > 0:01:57The contestants have just one hour and 15 minutes
0:01:57 > 0:02:00to cook a two course meal of their own design.
0:02:17 > 0:02:19Obviously, if there are some disasters on the plate,
0:02:19 > 0:02:23it is going to be harshly criticised.
0:02:25 > 0:02:27I remember when I did it,
0:02:27 > 0:02:30it was just so nerve-racking. You didn't want to overcook anything.
0:02:30 > 0:02:33Hopefully, they're not too nervous and they get it right.
0:02:33 > 0:02:35I won't moan too much about anything.
0:02:38 > 0:02:41I just hope that they have stuck to simple things
0:02:41 > 0:02:43that they know how to cook.
0:02:45 > 0:02:47These guest judges know what they're looking for,
0:02:47 > 0:02:50they are going to be honest, John, brutally honest.
0:02:52 > 0:02:5720 minutes have already gone. 20 minutes gone.
0:02:59 > 0:03:03This competition is so tough, you just don't realise.
0:03:03 > 0:03:06It's the pressure and the time limit,
0:03:06 > 0:03:09but I have slowly sort of gained confidence.
0:03:09 > 0:03:12Every test, I feel like I've done better.
0:03:22 > 0:03:27It is really, really important that I get it right today.
0:03:27 > 0:03:29Because if I don't, I'm going home.
0:03:36 > 0:03:37What are you cooking today?
0:03:37 > 0:03:40I'm doing John Dory in a spicy green paste
0:03:40 > 0:03:42on a bed of roasted tomatoes,
0:03:42 > 0:03:46and I'm doing butter chicken with spiced pilau rice.
0:03:46 > 0:03:48Delish! What's at stake here today?
0:03:48 > 0:03:52When I started, I thought, "Well, as long as I learn something,
0:03:52 > 0:03:54"if I get booted out, I get booted out,"
0:03:54 > 0:03:56but I actually really want to stay.
0:03:56 > 0:03:59- You have given yourself a huge amount of work to do.- I know.
0:03:59 > 0:04:01I've got four sauces to make.
0:04:01 > 0:04:05I don't know if I'm going to make it on time, honestly, I really don't.
0:04:05 > 0:04:07I don't.
0:04:13 > 0:04:15I like the sound of Laila's food.
0:04:15 > 0:04:17I love the spices on her bench, but she looks
0:04:17 > 0:04:19nervous of timing, and now I'm nervous.
0:04:19 > 0:04:21She has got to hold her nerve
0:04:21 > 0:04:23and she has got to deliver tasty food cooked perfectly.
0:04:32 > 0:04:34I came into this competition
0:04:34 > 0:04:37as an enthusiastic home cook.
0:04:38 > 0:04:42So, I'm on a massive learning curve.
0:04:53 > 0:04:57Since being on MasterChef, I haven't had one decent night's sleep.
0:04:57 > 0:05:00I keep waking up at 3am worrying about biscuits.
0:05:01 > 0:05:03I'm just riven with anxiety.
0:05:06 > 0:05:08What are you cooking for us?
0:05:08 > 0:05:13A duck breast on flageolet beans with a fragrant liquor
0:05:13 > 0:05:18and then a rhubarb and lemongrass fool with shortbread biscuits
0:05:18 > 0:05:21and a Clement shot. I've got something to tell you.
0:05:21 > 0:05:23I've actually never cooked a duck breast before today.
0:05:23 > 0:05:26SHE LAUGHS
0:05:26 > 0:05:29But obviously you're a dab hand at making biscuits.
0:05:29 > 0:05:32No, I've never made biscuits before, either.
0:05:32 > 0:05:34Well, there's your cab fare home.
0:05:34 > 0:05:36- Thanks.- You're going to be needing that later.
0:05:38 > 0:05:40I don't know what Emma is playing at, John.
0:05:40 > 0:05:42She is cooking a duck breast
0:05:42 > 0:05:45she's never cooked before. She's never made a biscuit before.
0:05:45 > 0:05:47If she pulls it off, it's actually two lovely dishes.
0:05:47 > 0:05:50But there's a massive if.
0:05:53 > 0:05:5520 minutes for your first course, George.
0:05:58 > 0:06:00I've learned so much about cooking.
0:06:00 > 0:06:03And I'm getting addicted to it. That's why I don't want to go.
0:06:03 > 0:06:05I am really enjoying myself.
0:06:05 > 0:06:07I want to stay in, I want to go to the next round.
0:06:07 > 0:06:09If I go, I won't mind. If I get through, I'll want...
0:06:09 > 0:06:11I want to win it now. I really want to win it!
0:06:25 > 0:06:29George, today, you have to produce something really special,
0:06:29 > 0:06:30can you do it?
0:06:30 > 0:06:32If this was the Grand National,
0:06:32 > 0:06:36this is Becher's Brook. I'm doing an Arbroath Smokie souffle.
0:06:36 > 0:06:40- What is your other course? - Weiner Schnitzel vom Schwein.
0:06:40 > 0:06:43I grew up with this. I watched my mother do it.
0:06:43 > 0:06:46It's really a good, honest Austrian dish.
0:06:46 > 0:06:47You know what, George?
0:06:47 > 0:06:50I am really excited about your menu,
0:06:50 > 0:06:53- but this souffle, it's risky as anything, isn't it?- I know it is.
0:06:53 > 0:06:54It is a baptism by fire.
0:06:54 > 0:06:56But I've got to go for it.
0:07:01 > 0:07:03George is going for it, all guns blazing.
0:07:03 > 0:07:06But you've got to hope that souffle rises.
0:07:06 > 0:07:09If not, you've just got a ramekin full of egg.
0:07:19 > 0:07:21Nice menu!
0:07:27 > 0:07:31We've got ten minutes. Are you going to get this out on time?
0:07:31 > 0:07:32I'm going to try.
0:07:38 > 0:07:42I love the sound of Laila's starter. I can't wait to try it.
0:07:42 > 0:07:45If it is done well, it will be gorgeous.
0:07:45 > 0:07:49I seem to remember messing up a John Dory when I did it,
0:07:49 > 0:07:50so all the best to her.
0:07:54 > 0:07:56- Just over five minutes, Laila.- OK.
0:08:05 > 0:08:08Laila, we got to start getting it on the plate, mate.
0:08:14 > 0:08:17It smells wonderful. Come on.
0:08:21 > 0:08:24- Laila, let's go with it, please.- OK.
0:08:30 > 0:08:32- Hello.- Hello.
0:08:35 > 0:08:37- There you go.- Thank you.
0:08:37 > 0:08:43It is a John Dory in green spicy paste with roasted tomatoes.
0:08:43 > 0:08:45- Thank you.- Enjoy.
0:08:45 > 0:08:48It looks really great.
0:08:48 > 0:08:52It is really sort of clean and the colours go really well.
0:08:58 > 0:09:01There's just a bit of a tomato stalk.
0:09:01 > 0:09:03It's a little bit of a struggle. If you don't want to eat it,
0:09:03 > 0:09:06you have to kind of pull them off. But it tastes great.
0:09:06 > 0:09:09It has got a kick to it, but it is not really strong.
0:09:09 > 0:09:12- It is just lovely.- The fish is cooked really well, as well.
0:09:12 > 0:09:13- Top job, I think.- Yeah.
0:09:15 > 0:09:17It's really quite unusual
0:09:17 > 0:09:20to balance a piece of fish on top of tomatoes on the vine.
0:09:20 > 0:09:22It is John Dory on roller skates.
0:09:22 > 0:09:25My concern is she has left the stalks on top of those tomatoes.
0:09:25 > 0:09:27And if you didn't know, you might go and eat them.
0:09:32 > 0:09:36That paste on the outside of the fish is chilli hot
0:09:36 > 0:09:38and then you've got that wonderful acidity
0:09:38 > 0:09:41of the tomato, washing the whole thing away.
0:09:41 > 0:09:43That is yummy, yummy, yummy.
0:09:45 > 0:09:47- Good job, first course done.- Yep.
0:09:47 > 0:09:50- 15 minutes for your next course.- Yep.
0:09:50 > 0:09:52OK? And I will say one thing to you.
0:09:52 > 0:09:54Rice.
0:10:04 > 0:10:08What I love about butter chicken is that buttery, tomatoey,
0:10:08 > 0:10:09sort of creamy taste.
0:10:09 > 0:10:11I think it looks lovely.
0:10:11 > 0:10:13Yeah, just hopefully she gets it all out nice on time.
0:10:16 > 0:10:19There is no pink in there, is there?
0:10:19 > 0:10:21Look. You need a little bit more cooking on that.
0:10:21 > 0:10:23Right, let me put it in.
0:10:23 > 0:10:26You've got five minutes now until the second course goes out.
0:10:36 > 0:10:38You've got a minute to go.
0:10:38 > 0:10:40When are you going to get the chicken out?
0:10:40 > 0:10:43- As late as I possibly can. - That's now.
0:10:43 > 0:10:44I can't serve it raw, Gregg.
0:10:49 > 0:10:52That's time. We need to go, Laila. Come on, get this chicken out.
0:10:59 > 0:11:032.5 minutes over, which we can live with if the chicken is cooked.
0:11:03 > 0:11:05I think it is.
0:11:05 > 0:11:08- Is there anything else to go on the plate?- Just coriander, maybe.
0:11:08 > 0:11:11- You've got to go now. You can do it, it's got to go.- OK.
0:11:11 > 0:11:14You are not going, you're messing around with it. You've got to go!
0:11:14 > 0:11:16OK, I'm gone!
0:11:25 > 0:11:30- Sorry for the delay.- That's OK. Thank you.
0:11:30 > 0:11:34- Thank you.- I've got a tandoori chicken with spiced rice
0:11:34 > 0:11:37and a butter chicken curry.
0:11:39 > 0:11:41She has really thought about the presentation,
0:11:41 > 0:11:43made it all pretty.
0:11:48 > 0:11:49Mm.
0:11:49 > 0:11:51The chicken's cooked perfectly, really tender, really nice.
0:11:51 > 0:11:55The sauce is fantastic. I think it all goes together really lovely.
0:11:55 > 0:11:59It's really, actually, quite fruity, as well, which is quite pleasant.
0:11:59 > 0:12:03Laila has done a really good job. I think the spices were beautiful.
0:12:03 > 0:12:06And it was really lovely.
0:12:08 > 0:12:11I like the acidic, but sweet, tomato sauce.
0:12:11 > 0:12:14The crust around the outside of the chicken I think is really clever.
0:12:14 > 0:12:16I really, really like this dish.
0:12:16 > 0:12:18I tell you what, her touch with spices is incredible.
0:12:28 > 0:12:30It is horrible waiting for feedback.
0:12:30 > 0:12:33In fact, I don't even want to hear the feedback right now.
0:12:33 > 0:12:37So, I don't know. I'll just have to see. You know what?
0:12:37 > 0:12:40There's nothing I can do about it now, it's done.
0:12:43 > 0:12:46- Just under ten minutes for your first course.- Yes, sir.
0:12:46 > 0:12:47- You happy?- Yes, chef.
0:12:49 > 0:12:51I'm looking forward to it because she has done duck breast.
0:12:51 > 0:12:53So, I don't know how she's going to present it
0:12:53 > 0:12:56or if it's going to be, like, home country cooking.
0:12:56 > 0:12:58Interested in the fragrant liquor.
0:13:01 > 0:13:03I hope she can get the duck rested in time.
0:13:03 > 0:13:07It's all about the timing with duck. It can go well or it can't.
0:13:10 > 0:13:14Hurry. You are running out of time. Find yourself some way to plate.
0:13:14 > 0:13:18You got to get that duck cut, your liquor's too thin...
0:13:28 > 0:13:32- Happy with the duck? - Well, it is relatively pink.- Good.
0:13:32 > 0:13:35- You have got just over a minute to go.- Yes.
0:13:35 > 0:13:39- That duck has got to go, Emma. - I know, it is going now.
0:13:39 > 0:13:42- All right.- That's it.- Don't smile.
0:13:42 > 0:13:44She did it. She did it, she did it. She did it.
0:13:47 > 0:13:49Emma has not rested that duck long enough
0:13:49 > 0:13:51and the blood is seeping out into her liquor.
0:13:51 > 0:13:54- Not good.- That frightens me, that does, a little bit.
0:13:55 > 0:13:57Hello.
0:13:57 > 0:14:00- I'm afraid the blood has come out, sorry.- Don't worry.
0:14:00 > 0:14:04You will be eating duck breast on flageolet beans
0:14:04 > 0:14:07with a fragrant liquor, with a bit of blood in it.
0:14:07 > 0:14:09THEY LAUGH
0:14:09 > 0:14:13- Just a little bit. - Yours looks more bloody than mine.
0:14:13 > 0:14:15I got a little swimming pool going on at the bottom, here.
0:14:15 > 0:14:17Yeah, me too.
0:14:17 > 0:14:19OK.
0:14:19 > 0:14:22Dip it in the abattoir pool.
0:14:22 > 0:14:23Slightly.
0:14:23 > 0:14:24Do you know?
0:14:24 > 0:14:28It looks actually quite tender, but it seems quite chewy, actually.
0:14:28 > 0:14:33- Which is quite surprising, really. - Oh, yeah, I see what you mean.
0:14:33 > 0:14:34But it all goes together nicely.
0:14:34 > 0:14:37The flavours together are really nice.
0:14:37 > 0:14:40I think the beans and the bacon and the little herbs, it's lovely.
0:14:40 > 0:14:43- I love this.- Yeah, the beans, I think they're lovely. Really tasty.
0:14:43 > 0:14:46But like I said, it's just the timing of the duck, really.
0:14:46 > 0:14:49When you're in that pressured environment in there,
0:14:49 > 0:14:51as we know, it can all go a little bit wrong.
0:14:51 > 0:14:53And I just think it has gone a little bit wrong for her.
0:14:58 > 0:15:00What a lovely concept. That is really wonderfully
0:15:00 > 0:15:03well-seasoned, soft beans with smoky bacon.
0:15:03 > 0:15:07And sitting atop of that is quite a dry, chewy piece of duck.
0:15:07 > 0:15:09It is a shame, really.
0:15:09 > 0:15:12She has never cooked a duck breast before ever in her life,
0:15:12 > 0:15:14and that is obvious. That is what happens.
0:15:17 > 0:15:20Right, well done. You got 15 minutes to get your dessert out.
0:15:20 > 0:15:22Good?
0:15:22 > 0:15:25Rhubarb and lemongrass fool sounds lovely.
0:15:25 > 0:15:28As long as she's got it really nice and light and fluffy,
0:15:28 > 0:15:30it should be delicious.
0:15:30 > 0:15:33- I'm not a big rhubarb eater, if I'm honest.- Aren't you?
0:15:33 > 0:15:36- I bet you like the idea of the shot. - Yeah.
0:15:36 > 0:15:38Yeah, I'll have a go at the shot.
0:15:41 > 0:15:45- Everything OK with your dessert? - I don't know yet.
0:15:47 > 0:15:50- You've got two minutes before you need to deliver those.- OK.
0:15:52 > 0:15:54- Is that jelly? - No, that is the shot.
0:15:54 > 0:15:57Whoa! That's not a shot, it's half a pint!
0:15:58 > 0:16:01I'm loving the look of it, Emma.
0:16:01 > 0:16:02Come on, Emma.
0:16:05 > 0:16:07Here we go.
0:16:17 > 0:16:20- Sorry.- Here you go.- Thank you.
0:16:20 > 0:16:21So that is rhubarb
0:16:21 > 0:16:23and lemongrass fool
0:16:23 > 0:16:27with shortbread biscuits and a Clement shot.
0:16:28 > 0:16:32- Go on.- Shot first?- Three cheers first. We'll have a little go.
0:16:32 > 0:16:36I am not very good on shots. Don't laugh.
0:16:39 > 0:16:42That is quite warm and fresh, nice.
0:16:42 > 0:16:45- Yeah.- It looks really pretty.
0:16:45 > 0:16:48I love the biscuits and this looks gorgeous.
0:16:48 > 0:16:49Oh!
0:16:49 > 0:16:53- Should we get to the bottom of it? - Let's.
0:16:55 > 0:16:59That is really tasty. I think she has nailed that one, definitely.
0:16:59 > 0:17:05It is delicious. The biscuit is so buttery, it melts in your mouth.
0:17:05 > 0:17:09But the rhubarb and the cream and the... Oh, it's beautiful!
0:17:09 > 0:17:13The chocolate on the top just gives it this really... It's really nice.
0:17:13 > 0:17:16Mm.
0:17:20 > 0:17:22Hooray!
0:17:22 > 0:17:25It's very sweet, and I love it.
0:17:25 > 0:17:28For me, that rhubarb fool is really sweet.
0:17:28 > 0:17:30The only thing that offsets that sweetness
0:17:30 > 0:17:32is that sharp lemon juice in the liqueur.
0:17:32 > 0:17:34And then the whole thing comes together.
0:17:34 > 0:17:36I don't care if you think it is too sweet, I really like it.
0:17:36 > 0:17:38I think it is a lovely dessert.
0:17:41 > 0:17:43Oh!
0:17:45 > 0:17:48I do not know what is going to happen now because the duck,
0:17:48 > 0:17:52it had issues. Because the blood came out.
0:17:52 > 0:17:53It hadn't rested for long enough.
0:17:53 > 0:17:59I think, if I'm going home today, it will be because of that.
0:18:06 > 0:18:09- How long are they going to take to cook, George?- 12 minutes.- 12 minutes.
0:18:09 > 0:18:11Better be quick, cos you got 11 minutes left.
0:18:11 > 0:18:13- All right.- We're running overtime.
0:18:13 > 0:18:17- Thank you. Gosh, that's gone quickly.- Yes, it has.
0:18:19 > 0:18:22George is doing a souffle and I think that is a pretty brave thing
0:18:22 > 0:18:25to do at this early on in the competition.
0:18:25 > 0:18:28Good luck to him for doing a souffle. Hopefully for him,
0:18:28 > 0:18:30it's going to work out all right.
0:18:30 > 0:18:33But he must know what he's doing to do it.
0:18:37 > 0:18:41- How long, George?- How long have you got?- I don't know, you tell us.
0:18:41 > 0:18:44- How are they?- They're rising.
0:18:44 > 0:18:47So, they are going to be ready in three minutes?
0:18:47 > 0:18:48Maybe.
0:18:48 > 0:18:50I hope so.
0:18:53 > 0:18:57You have got a minute to go, George.
0:18:57 > 0:18:59I think it's two minutes to go, isn't it?
0:18:59 > 0:19:01I would like another minute or two.
0:19:01 > 0:19:03- You've got another couple of minutes.- Lovely.
0:19:03 > 0:19:05I'll start doing something else, then.
0:19:07 > 0:19:11- All right, normal time is up.- OK.
0:19:13 > 0:19:16- You are stalling now, George. - 30 seconds.
0:19:22 > 0:19:26- George, thank you very much, let's go. Are they ready?- No.
0:19:28 > 0:19:30George, how long?
0:19:30 > 0:19:33- Two minutes.- Good. Go into the dining room and tell them,
0:19:33 > 0:19:36"I'm really sorry I'm running late, I'll be there in two minutes."
0:19:36 > 0:19:40I do apologise. There are two men distracting me in there.
0:19:40 > 0:19:43Your souffle will be here in precisely two minutes,
0:19:43 > 0:19:45- is that OK?- Yes!- Thank you.
0:19:51 > 0:19:52Hooray!
0:19:52 > 0:19:54- No, it's not done.- Oh!
0:19:58 > 0:20:00- OK, we are now six minutes over. - We can't be.
0:20:02 > 0:20:07- I think I'm going to have to serve it up.- I think you have to.- Yeah.
0:20:15 > 0:20:18- Hurry back for your main course. - Yeah.- Not there!
0:20:19 > 0:20:21- He is going in the cupboard with it. - Here.
0:20:24 > 0:20:27I do apologise for being slightly late, but I would rather be late
0:20:27 > 0:20:29and hopefully give you a perfect souffle.
0:20:29 > 0:20:30They are very, very hot.
0:20:33 > 0:20:38It is very simple, just Arbroath Smokie souffle. There you go.
0:20:38 > 0:20:41- Enjoy.- Well done. It's good thinking.
0:20:48 > 0:20:52It kind of tastes exactly like you think it would by looking at it,
0:20:52 > 0:20:55you know? That strong fish creaminess and the egg.
0:20:55 > 0:20:58I'm not sure how it is meant to look,
0:20:58 > 0:21:00but the taste of it is lovely.
0:21:00 > 0:21:04- But it is almost like, kind of, a bit scrambled eggs.- Yeah.
0:21:04 > 0:21:09It is just like a really hardy fisherman's pie from Scotland.
0:21:12 > 0:21:16A souffle is almost like a mousse - really, really light.
0:21:16 > 0:21:17And that is not.
0:21:20 > 0:21:23It is not really a souffle in texture,
0:21:23 > 0:21:26but once again, the flavours are delicious.
0:21:26 > 0:21:29Right, OK, you need to get your schnitzels out, OK?
0:21:29 > 0:21:32- You've got ten minutes.- That's fine, they don't take long.
0:21:34 > 0:21:37Weiner Schnitzel should be really thin, beaten-down flat and evenly,
0:21:37 > 0:21:41cooked with breadcrumbs, kind of nice and crisp and brown.
0:21:41 > 0:21:46A lot of it is about presentation, if you make it look sexy.
0:21:46 > 0:21:48Hopefully, he can do it a bit of justice.
0:21:53 > 0:21:55You've got 2.5 minutes.
0:21:55 > 0:21:58- If you push, you can get this out on time.- I'm going to try my best.
0:21:58 > 0:22:01- That will be a real feather in your cap.- I am going to try my best.
0:22:01 > 0:22:02Looking good, George.
0:22:11 > 0:22:14- Are we going?- Yeah.
0:22:14 > 0:22:17- Well done, mate, I'm really impressed.- Good, lad.- I really am.
0:22:19 > 0:22:21I quite like that.
0:22:23 > 0:22:26I do apologise, I think I was a couple of minutes over,
0:22:26 > 0:22:28but I hope you'll find the taste will be worth it.
0:22:28 > 0:22:31- Thank you very much. - Help me, thank you.
0:22:31 > 0:22:34This is Weiner Schnitzel vom Schwein.
0:22:34 > 0:22:37This was made by my mother, she was from Vienna.
0:22:37 > 0:22:39A lovely, warm potato salad,
0:22:39 > 0:22:42red cabbage and, in true Austrian tradition,
0:22:42 > 0:22:46a shot of schnapps to chase it off afterwards.
0:22:46 > 0:22:49You can drink it first if you want. Maybe you should. Thank you.
0:22:49 > 0:22:51- Thank you.- Enjoy!
0:22:51 > 0:22:54I love that he has put it on a board. I think it looks lovely.
0:22:54 > 0:22:56He has really made an effort.
0:23:01 > 0:23:07I love the cucumber and the potato salad, it's just delicious.
0:23:07 > 0:23:10I think it all works really well together. I really like it.
0:23:10 > 0:23:13My schnitzel, unfortunately, is just quite burnt around the edges,
0:23:13 > 0:23:16so it's probably not the most pleasant.
0:23:16 > 0:23:18The schnitzel, I think I've got the best one.
0:23:18 > 0:23:20The crispiness is just right.
0:23:20 > 0:23:23And the red cabbage is absolutely beautiful, melt in your mouth,
0:23:23 > 0:23:24really tasty.
0:23:24 > 0:23:29- Here's to Georgie, then. It was his request.- To George.
0:23:32 > 0:23:34Whoa, did it!
0:23:38 > 0:23:41That bit is not cooked properly, all right? Which is an issue.
0:23:41 > 0:23:44Look at this. Look, look, look!
0:23:44 > 0:23:47Bad, bad, bad. Not happy.
0:23:47 > 0:23:50I tell you what, that is so rare it is almost oinking.
0:23:50 > 0:23:52The cabbage is cooked beautifully. The richness
0:23:52 > 0:23:56of that potato salad with lots of mustard, as well,
0:23:56 > 0:23:57is really, really good.
0:23:57 > 0:24:01- There's actually a lot of work in that dish.- Sure, but...
0:24:01 > 0:24:04The pork is not cooked and the way he works just sometimes scares me.
0:24:06 > 0:24:10HE SIGHS
0:24:12 > 0:24:14I have got to get better.
0:24:14 > 0:24:18I'm feeling...exhausted and exhilarated.
0:24:18 > 0:24:20I'm glad I got it out. It could have been better.
0:24:20 > 0:24:23With the schnitzels, I think two of them were overdone.
0:24:23 > 0:24:26So, I hope I have done enough. I really do.
0:24:26 > 0:24:27I put a lot of invention into it.
0:24:29 > 0:24:32All three menus had great promise.
0:24:32 > 0:24:35I really have fallen in love with Laila's flavours.
0:24:35 > 0:24:40I just love it when that lady gets her fingers near a pot of spice.
0:24:40 > 0:24:43The John Dory, for me, was cooked beautifully.
0:24:43 > 0:24:47The chicken, lovely and soft, well-flavoured.
0:24:47 > 0:24:50I think the best cook here today was Laila.
0:24:50 > 0:24:53I totally agree with you. I think Laila is in.
0:24:53 > 0:24:55I think we have got to make a call between Emma and George.
0:24:55 > 0:24:58Well, Emma had some nice ideas.
0:24:58 > 0:24:59I think I'd order her dishes.
0:24:59 > 0:25:02The duck breast was cooked badly.
0:25:02 > 0:25:06So all the blood leached out of it when she cut the whole thing open.
0:25:06 > 0:25:09Her bloody liquor was not very nice at all.
0:25:09 > 0:25:12The beans were beautifully seasoned, beautifully cooked.
0:25:12 > 0:25:16She made a rhubarb fool, which I thought was lovely.
0:25:16 > 0:25:19After Laila, it was my next favourite dish.
0:25:19 > 0:25:22I know a made a big mistake with that duck today.
0:25:22 > 0:25:24I'm just going to have to hope that
0:25:24 > 0:25:26John and Gregg take everything else into consideration.
0:25:26 > 0:25:30If they do, I might still be in with a chance of staying.
0:25:31 > 0:25:33George did a souffle
0:25:33 > 0:25:36that wasn't quite light enough, so it didn't rise.
0:25:36 > 0:25:40It was more like scrambled eggs with smoked fish and cheese.
0:25:40 > 0:25:42But the flavouring was great.
0:25:42 > 0:25:47And then he cooked schnitzel, which was really undercooked, pink.
0:25:47 > 0:25:51When you look at how he works, absolute chaos.
0:25:51 > 0:25:54Oh, if I had to leave, I really would be so disappointed.
0:25:54 > 0:25:55What will I do next week
0:25:55 > 0:25:57when I know that somebody has taken my place?
0:25:57 > 0:26:01I'd be so disappointed. I just want to stay on, I really do.
0:26:03 > 0:26:07I just don't know which way to go, I really don't.
0:26:07 > 0:26:11- I know who I want. - Do you?- Yeah, I do.
0:26:26 > 0:26:29Big day today, lots of pressure,
0:26:29 > 0:26:32but thank you for everything you have done throughout the week.
0:26:32 > 0:26:34It has been a fantastic week.
0:26:34 > 0:26:37Which has made this decision today very difficult.
0:26:42 > 0:26:43The person leaving us is...
0:26:52 > 0:26:54..George.
0:26:54 > 0:26:56So sad.
0:26:59 > 0:27:01They said no.
0:27:03 > 0:27:05I didn't get through. It's a shame.
0:27:05 > 0:27:07Life will have to get back to normal.
0:27:07 > 0:27:12I think my favourite part was working in a professional kitchen.
0:27:12 > 0:27:15I've never experienced anything like it in my life.
0:27:15 > 0:27:17It is tremendous.
0:27:17 > 0:27:20I'm going to go and pursue cooking and be a better cook.
0:27:20 > 0:27:23I'll probably get some lessons now, you know, then apply again.
0:27:31 > 0:27:37I genuinely cannot believe this. I am astonished. It is amazing.
0:27:37 > 0:27:41To celebrate, I might go home and try and make a quiche.
0:27:41 > 0:27:45This is a huge achievement for me. It's, um...
0:27:45 > 0:27:48Yeah, it's super... Wow!
0:27:48 > 0:27:50I can't wait for the next challenge.
0:27:50 > 0:27:52I just want to get in there and do my best.
0:27:58 > 0:28:02Next week, the pressure is on for four new celebrities.
0:28:02 > 0:28:05I thought I was going to make a meat trifle.
0:28:05 > 0:28:07To become MasterChef champion,
0:28:07 > 0:28:12they'll have to prove they've got what it takes.
0:28:12 > 0:28:15- It looks an absolute disaster.- Ugh.
0:28:17 > 0:28:20- Have you taken the breast from a chicken before?- No.
0:28:24 > 0:28:28Subtitles by Red Bee Media Ltd