0:00:03 > 0:00:08We've got 16 celebrities battling it out to win the MasterChef crown.
0:00:11 > 0:00:14I have just to keep focused. Hopefully, that'll see me through.
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 > 0:00:27What's really shocked me is how draining it's been.
0:00:27 > 0:00:30I'm ready. I'm ready to go for this. Fired up.
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:49 > 0:00:52All this week, these four celebrities have been battling
0:00:52 > 0:00:55to stay in the MasterChef competition.
0:00:55 > 0:01:01But at the end of today, one of them will be going home.
0:01:04 > 0:01:05It could easily be me
0:01:05 > 0:01:08if I mess up, so I want to make sure that I don't.
0:01:09 > 0:01:10I know the other three
0:01:10 > 0:01:12are really competitive.
0:01:12 > 0:01:14I know that I'm competitive. It is going to be
0:01:14 > 0:01:16a good deciding day today, I think.
0:01:18 > 0:01:21I have got away in this competition by the skin of my teeth.
0:01:21 > 0:01:24John seems to think that I have hidden depths
0:01:24 > 0:01:26as a cook. He's wrong.
0:01:29 > 0:01:32I certainly want to keep going and keep learning.
0:01:32 > 0:01:34I'd hate to leave this process.
0:01:45 > 0:01:49Welcome back. Good to see you.
0:01:49 > 0:01:52We have two tests today.
0:01:52 > 0:01:55This, your first test, is a classic recipe test.
0:01:55 > 0:02:00We are going to ask you to make for us fritto misto with rue -
0:02:00 > 0:02:03beautifully crisp, little seafood morsels
0:02:03 > 0:02:06served with a rich saffron and garlic sauce.
0:02:08 > 0:02:11Ladies and gentlemen, you have just 50 minutes.
0:02:11 > 0:02:13Let's cook.
0:02:15 > 0:02:18Fritto misto is an Italian classic -
0:02:18 > 0:02:20a platter of different fried foods.
0:02:20 > 0:02:24This one includes prawns, scallops,
0:02:24 > 0:02:28squid, onion rings and sole
0:02:28 > 0:02:33that need to be individually battered and perfectly fried.
0:02:36 > 0:02:39I know that I have to follow the recipe
0:02:39 > 0:02:43because my experimental efforts have failed.
0:02:43 > 0:02:46I always think, "Oh, I could just do that."
0:02:46 > 0:02:47And I can't.
0:02:51 > 0:02:53Jenny, you look right up for this.
0:02:53 > 0:02:55I find it terribly exciting.
0:02:55 > 0:02:58I've never done a deep fat fry in my life.
0:02:58 > 0:03:01OK. And what about the processes?
0:03:01 > 0:03:04- I haven't used one of those. - A food processor? No, I do mean that.
0:03:04 > 0:03:06We're not talking about the food processer.
0:03:06 > 0:03:10I mean the processes of going through the recipe. I love you.
0:03:10 > 0:03:13I am trying to obey. I think the trick is to obey.
0:03:13 > 0:03:15And that could be a bit tricky.
0:03:15 > 0:03:18- Jenny.- Yeah?- Good luck. We actually think you are good cook.
0:03:18 > 0:03:21Get out of it! Good one.
0:03:26 > 0:03:27She is loving this.
0:03:27 > 0:03:31And all she has got to do is make sure she gets the timings right.
0:03:32 > 0:03:36She just always looks like she's in a bit of a tizz,
0:03:36 > 0:03:37even when she's not.
0:03:43 > 0:03:46Generally, I have to follow a recipe line by line.
0:03:46 > 0:03:47I don't have any confidence.
0:03:47 > 0:03:50But that is beginning to change.
0:03:52 > 0:03:55When we announced the task, you had a big grin on your face.
0:03:55 > 0:03:58- Where has it gone? - I don't understand this menu.
0:03:58 > 0:04:01I've never cooked fish before. I don't eat fish.
0:04:01 > 0:04:04- You've never really eaten fish? - No. Oh, I have.
0:04:04 > 0:04:08I mean, I grew up with Irish Catholic fish on Fridays.
0:04:08 > 0:04:10It wasn't an enjoyable experience.
0:04:10 > 0:04:13I'm not with everything on the menu yet.
0:04:13 > 0:04:15If I can relax and try and understand some of it.
0:04:15 > 0:04:18- Step-by-step.- Yes.- Bit by bit.- Yes.
0:04:23 > 0:04:26Diarmuid, I really have no idea. He doesn't eat fish.
0:04:26 > 0:04:29It couldn't get worse for Diarmuid unless the kitchen set on fire.
0:04:33 > 0:04:38You are halfway. 25 minutes left. Come on!
0:04:44 > 0:04:47I am so relying on a recipe book.
0:04:47 > 0:04:49Even if I think I know how to do something,
0:04:49 > 0:04:50I will always double check.
0:04:55 > 0:04:58You stayed poker-faced throughout the announcement,
0:04:58 > 0:04:59I don't know what that means.
0:04:59 > 0:05:01- Is that confidence? Is that fear?- Sheer terror.
0:05:01 > 0:05:04When I keep getting these dishes thrown at me
0:05:04 > 0:05:07that I have no idea what they are,
0:05:07 > 0:05:08then that throws me big time.
0:05:08 > 0:05:11- Do you follow a recipe at home? - Yeah.
0:05:11 > 0:05:13If I cook, it is about following a recipe,
0:05:13 > 0:05:15or else I wouldn't know what I'm doing.
0:05:15 > 0:05:18We know you're a grafter. We know you push yourself really, really hard.
0:05:18 > 0:05:21Are we going to see a smile on your face at the end of this?
0:05:21 > 0:05:25If it is done well and I produce a nice plate
0:05:25 > 0:05:28of food for you, then I'll be smiling.
0:05:31 > 0:05:33Rebecca is doing really, really well.
0:05:33 > 0:05:35She is following the recipe,
0:05:35 > 0:05:38she is being methodical. She likes to be disciplined.
0:05:38 > 0:05:40But will her nerves actually cripple her?
0:05:45 > 0:05:49I quite enjoy following a recipe because you get these little hints
0:05:49 > 0:05:52and you go, "Oh, I never thought of doing that flavour with that."
0:05:58 > 0:06:01Michael, you seem like you are a lot more comfortable
0:06:01 > 0:06:02with the competition now.
0:06:02 > 0:06:04Um, I have had my ups and downs, as you both know,
0:06:04 > 0:06:07but I am starting to sort of find my feet a little bit with it.
0:06:07 > 0:06:10I am starting to understand the importance of detail.
0:06:10 > 0:06:12If I can get that into my brain,
0:06:12 > 0:06:14I think that'll improve my cooking.
0:06:14 > 0:06:16You are talking like a MasterChef winner.
0:06:16 > 0:06:17Bff...
0:06:18 > 0:06:22If I can get through this task, Gregg, I'll be happy from now on in.
0:06:22 > 0:06:24You are very comfortable following a recipe?
0:06:24 > 0:06:25I quite like following a recipe, yeah.
0:06:25 > 0:06:30- I think I've got it in control. - Good lad.- Thanks, guys.
0:06:32 > 0:06:36Michael seems like he likes the dish, which is a really good thing.
0:06:36 > 0:06:38So, we expect great things from Michael.
0:06:43 > 0:06:47You have only got five minutes, you better get a move on.
0:07:04 > 0:07:07That's it! Stop, stop!
0:07:28 > 0:07:32So, our classic recipe today was fritto misto with a rue -
0:07:32 > 0:07:37little morsels of seafood encased in a wonderful, crispy batter
0:07:37 > 0:07:40and the rue should be held together quite thick, rich with chilli
0:07:40 > 0:07:44and saffron and bound together with potato and olive oil.
0:07:45 > 0:07:47OK, Diarmuid, let's look at yours.
0:07:51 > 0:07:56The obvious issue before I even tuck in is that the rue
0:07:56 > 0:08:01is the consistency of orange juice and it should be thick.
0:08:01 > 0:08:03That's not right.
0:08:08 > 0:08:10Oh, no.
0:08:10 > 0:08:12Damn it, that's just weird.
0:08:12 > 0:08:15This rue is quite unusual.
0:08:15 > 0:08:19It's strong with chilli and I can taste saffron,
0:08:19 > 0:08:23but it is only thick on the bottom and it is all liquidy on the top.
0:08:30 > 0:08:33The bits of seafood that you've actually battered rather than
0:08:33 > 0:08:35just coating in flour are actually... It's good.
0:08:35 > 0:08:38It's lovely and crispy and well coated.
0:08:38 > 0:08:41But those prawns, they haven't made it to the plate.
0:08:41 > 0:08:43They weren't good enough for you.
0:08:43 > 0:08:45Well, it seems like you thought that was.
0:08:48 > 0:08:50I didn't understand what I was doing,
0:08:50 > 0:08:51but I got on with it.
0:08:51 > 0:08:53So, I will take a confidence of attacking
0:08:53 > 0:08:56a project into the next round.
0:08:56 > 0:08:59Right. Michael, your turn.
0:09:06 > 0:09:08What's your rue like?
0:09:08 > 0:09:10All right! Get in there, Michael.
0:09:17 > 0:09:21Does it for me, son. I'm happy. Really happy.
0:09:21 > 0:09:24Crispy on the outside, nice, sweet prawn.
0:09:24 > 0:09:27You've got a rue there that you can get a hint of saffron,
0:09:27 > 0:09:30sharp with lemon juice, plenty of garlic, bit of chilli.
0:09:30 > 0:09:33Voila...as they say in Peckham.
0:09:33 > 0:09:34Wow.
0:09:36 > 0:09:39Michael, I applaud you.
0:09:39 > 0:09:42Every single piece on there, the same colour.
0:09:42 > 0:09:44All laid out in individual.
0:09:44 > 0:09:46Able to identify every single one
0:09:46 > 0:09:48and it has just been done very well.
0:09:48 > 0:09:50Thanks.
0:09:56 > 0:09:58As far as the taste is concerned...
0:09:58 > 0:10:01crispy on the outside, every single thing,
0:10:01 > 0:10:05and well seasoned, well cooked, beautifully done.
0:10:05 > 0:10:08For John to say it was near perfect was just incredibly to hear.
0:10:08 > 0:10:10I was just like, "What? That's awesome!"
0:10:10 > 0:10:13So, I'm going in the right direction, I hope.
0:10:13 > 0:10:17Rebecca, let's give yours a try.
0:10:27 > 0:10:29On your plate, we are missing the fish
0:10:29 > 0:10:32and we are missing some properly coated squid.
0:10:33 > 0:10:36But the things that are on there are really, really good.
0:10:36 > 0:10:40I like the flavour in your rue, I don't like the consistency.
0:10:40 > 0:10:42It's not too greasy, but it has got a lovely,
0:10:42 > 0:10:46fiery background to it that goes well with the perfectly cooked scallop
0:10:46 > 0:10:49and the wonderful prawn, with its crispy batter on the outside.
0:10:52 > 0:10:53Mm.
0:10:54 > 0:10:57The scallop is really nicely cooked,
0:10:57 > 0:11:00but there are issues here that you can't ignore.
0:11:00 > 0:11:04There is no batter around the squid and your rue has split.
0:11:04 > 0:11:08Being able to identify what that recipe was difficult
0:11:08 > 0:11:12in the first instance, so I didn't really get off on the right foot.
0:11:24 > 0:11:28Your rue is great because it's spicy from the chilli,
0:11:28 > 0:11:30it's earthy from the saffron.
0:11:30 > 0:11:33It's really well seasoned, really well made.
0:11:33 > 0:11:36But it won't help the stuff that's cooked badly.
0:11:36 > 0:11:38The prawns are not battered. Onion rings,
0:11:38 > 0:11:41just don't know what has happened to them.
0:11:41 > 0:11:44I mean, that is quite an extraordinary feat.
0:11:44 > 0:11:47Just a slight disaster.
0:11:47 > 0:11:49Who did you think you were feeding?
0:11:49 > 0:11:51A small army, I don't know.
0:11:56 > 0:11:59The squid's nice, the batter's crispy, the rue is lovely.
0:11:59 > 0:12:01So many good things
0:12:01 > 0:12:05and then a couple of silly, little errors that make it not perfect.
0:12:05 > 0:12:08What is really frustrating is that I'm still making exactly
0:12:08 > 0:12:12the same mistakes that I was making 40 years ago at school -
0:12:12 > 0:12:17not concentrating, not listening, just being a bit of an idiot.
0:12:17 > 0:12:20Well done, guys. Thanks. We'll see you back here soon. Off you go.
0:12:27 > 0:12:32I didn't batter my prawns, I didn't batter them. I forgot to.
0:12:33 > 0:12:37Classic recipe and we always get four very different results.
0:12:37 > 0:12:40And today, there were lots of surprises.
0:12:40 > 0:12:44Michael showed his quality. That was a great dish. Very good dish.
0:12:44 > 0:12:46Very few errors on there.
0:12:46 > 0:12:49It is a shame that Rebecca's rue actually split
0:12:49 > 0:12:53because it was the best flavoured rue on the table, I thought.
0:12:53 > 0:12:56The bits that she cooked really well were really, really good indeed.
0:12:56 > 0:12:59I think Rebecca has got a bit of potential.
0:12:59 > 0:13:01Diarmuid did well to get anything on a plate because,
0:13:01 > 0:13:03you know, he started out very slowly.
0:13:03 > 0:13:07A couple of things were overcooked some of the stuff was undercooked,
0:13:07 > 0:13:09but at least we got something.
0:13:09 > 0:13:14Jenny's plate was crowded, it looked an absolute fright.
0:13:14 > 0:13:17She had some things which were cooked absolutely perfectly.
0:13:17 > 0:13:19But on the other side of the spectrum, we had onion rings
0:13:19 > 0:13:23which were somehow or another turned into French onion soup.
0:13:23 > 0:13:26Let's get them back in. I really want to see their own food.
0:13:46 > 0:13:49Your MasterChef is future now depends on the quality
0:13:49 > 0:13:54of your own one, single dish in one hour.
0:13:54 > 0:13:56It is down to you, guys.
0:13:56 > 0:14:00And at the end of this, one of you is going home.
0:14:00 > 0:14:01Let's cook.
0:14:16 > 0:14:20I have practiced this dish, I know what I want from this dish.
0:14:22 > 0:14:26But in MasterChef, I've learnt anything can happen.
0:14:31 > 0:14:34Diarmuid, what are you cooking for us today?
0:14:34 > 0:14:38I'm cooking a lamb tajine with herb speckled couscous.
0:14:38 > 0:14:40It is not a tajine I'd usually do
0:14:40 > 0:14:42because I start that the night before
0:14:42 > 0:14:45and I let all the spices... Really I massage them into the meat
0:14:45 > 0:14:48and I let them do their work overnight.
0:14:48 > 0:14:53So, this is a faster version with a much more tender cut of lamb.
0:14:53 > 0:14:55How good a dish do you think you have to cook to stay?
0:14:55 > 0:14:58I want to show you I understand tastes and I really want
0:14:58 > 0:14:59to understand more tastes.
0:14:59 > 0:15:03- So, if I can do that, maybe I'd have a chance.- Diarmuid, good luck.
0:15:03 > 0:15:04Thank you, I'll need it.
0:15:06 > 0:15:09A tajine is a beautiful thing.
0:15:09 > 0:15:12Cooked really slowly so it stays lovely and moist.
0:15:12 > 0:15:15Instead we are doing a quick version in a frying pan.
0:15:15 > 0:15:18My question right now is will that lamb dry out?
0:15:25 > 0:15:27Today, the toughest challenge that I'm going to face
0:15:27 > 0:15:30is making sure that I can actually produce this dish on time.
0:15:37 > 0:15:39Rebecca, is it calmer cooking your own food?
0:15:39 > 0:15:42I know exactly what I'm going to be doing
0:15:42 > 0:15:44and I just want to enjoy it, actually.
0:15:44 > 0:15:47- What are you going to cook for us? - Today, I am cooking goats' cheese,
0:15:47 > 0:15:52sundried tomato, rocket risotto with asparagus.
0:15:52 > 0:15:55I know that I can do this and I know that I can cook it right.
0:15:55 > 0:15:57Is this your last task?
0:15:57 > 0:16:00I hate losing. I don't want to be the first out the door.
0:16:00 > 0:16:01I really hope it's not my last task.
0:16:07 > 0:16:11Risotto she knows well, she's confident with.
0:16:11 > 0:16:13And for the first time she is starting to move
0:16:13 > 0:16:15around the kitchen like a cook.
0:16:15 > 0:16:18To be fair, John, we have all had risottos.
0:16:18 > 0:16:21It's going to have to be quite a thrilling one to impress.
0:16:23 > 0:16:25I don't mean to scare you, but you are halfway.
0:16:36 > 0:16:40- Michael, are we going to see the food that you love?- Absolutely.
0:16:40 > 0:16:42I'll give you a taste of Italy today.
0:16:42 > 0:16:44Brilliant. What are you making?
0:16:44 > 0:16:47I'm doing a spinach and ricotta ravioli with a sage butter sauce.
0:16:47 > 0:16:49- Not easy.- No.
0:16:49 > 0:16:52No, it's not easy, but I think that's why I chose it,
0:16:52 > 0:16:54because I wanted to show you guys I've got a little bit of skill.
0:16:54 > 0:16:57- It's pressure today, isn't it?- Of course, yeah.
0:16:57 > 0:17:00It's massive pressure. It feels like it's all built
0:17:00 > 0:17:02to this single moment, this is what it's about.
0:17:02 > 0:17:05And mess this up, that's it.
0:17:09 > 0:17:13It has to be absolutely perfect. Firm pasta, well seasoned filling
0:17:13 > 0:17:17and then wrapped around it a beautiful, rich butter with sage.
0:17:18 > 0:17:22Difficult, challenging, but beautiful if he gets it right.
0:17:22 > 0:17:25Yes, pasta could be the biggest problem,
0:17:25 > 0:17:29but flavouring, seasoning is key to this.
0:17:37 > 0:17:40Jenny, I'm really excited about tasting your own food,
0:17:40 > 0:17:43but I'm slightly concerned as to what you're going to do.
0:17:43 > 0:17:48I'm making a creamy tarragon chicken dish with broccoli,
0:17:48 > 0:17:52rice and a salad, which will have pear and radish in.
0:17:52 > 0:17:56Chicken tarragon and rice sounds really nice.
0:17:56 > 0:17:58Well, I hope so, but I do think that, you know,
0:17:58 > 0:18:02I think your jaded palates might find it a little bit...uh.
0:18:02 > 0:18:04Jaded palates?
0:18:04 > 0:18:08You've had all this. This is sort of Delia Book 1.
0:18:08 > 0:18:11- Is this what you would cook at home? - Well, I've cooked it twice.
0:18:11 > 0:18:14And who did you cook it for?
0:18:14 > 0:18:15Once for my mother, who rejected it.
0:18:15 > 0:18:19And I cooked it once for my family, who ate it.
0:18:23 > 0:18:27Tarragon, pear, rocket, vinegar, chicken
0:18:27 > 0:18:29and rice. It's a strange combination.
0:18:29 > 0:18:32But if it works, good.
0:18:32 > 0:18:34The worst thing about chicken, it goes dry.
0:18:34 > 0:18:37It's hard to keep it juicy.
0:18:39 > 0:18:41It might taste like boiled witch.
0:18:42 > 0:18:44You've got just three minutes.
0:18:59 > 0:19:02You got to start plating up now.
0:19:15 > 0:19:19That's it, time's up, stop. Stop, everybody, stop.
0:19:19 > 0:19:20Eh! Tsk!
0:19:31 > 0:19:36Diarmuid has cooked a spicy lamb tajine
0:19:36 > 0:19:38with orange and apricots
0:19:38 > 0:19:41and served it with a herb couscous.
0:19:43 > 0:19:46Nice colours. Listen, we don't need this.
0:19:46 > 0:19:49We don't need a whole branch cos you can't eat the whole branch.
0:19:49 > 0:19:50I'm a gardener.
0:19:58 > 0:20:03There is a real nice depth and tang about your meat
0:20:03 > 0:20:08and the sauce in your meat, as well, but with all this couscous,
0:20:08 > 0:20:10it's a very dry dish.
0:20:10 > 0:20:13It doesn't work unless you are going to make this dish a lot wetter.
0:20:21 > 0:20:25The flavours of that are really good, they flow.
0:20:25 > 0:20:28Cinnamon and ginger and the sourness of apricots
0:20:28 > 0:20:31and the sweetness going with the sauce. But the texture
0:20:31 > 0:20:33is just dry.
0:20:33 > 0:20:36And it becomes difficult to eat.
0:20:36 > 0:20:39I want to love it, but I can't.
0:20:39 > 0:20:40That's a pity.
0:20:43 > 0:20:47I didn't disgrace myself out there, I wasn't absolutely terrible.
0:20:48 > 0:20:52Jenny has cooked tarragon chicken, served with broccoli,
0:20:52 > 0:20:57rice and a goats' cheese, pear and rocket salad.
0:20:57 > 0:21:01I have never seen a cool, crisp salad
0:21:01 > 0:21:06added to the side of a hot, wet dish.
0:21:06 > 0:21:09That's not just contrasting textures,
0:21:09 > 0:21:11they are clashing textures.
0:21:18 > 0:21:21Your broccoli is watery,
0:21:21 > 0:21:24your rice is overcooked
0:21:24 > 0:21:27and your chicken tastes of vinegar.
0:21:27 > 0:21:29- I had an accident.- Did you?
0:21:29 > 0:21:31Well, you know how the vinegar and the sherry bottles
0:21:31 > 0:21:32are a bit similar?
0:21:32 > 0:21:34- Oh, no.- A little bit.
0:21:34 > 0:21:39- It's pretty bad.- Yeah. Yeah. What a shame!
0:21:45 > 0:21:47I like the tarragon running through it.
0:21:47 > 0:21:50The chicken is cooked beautifully. I love the shallots running through it.
0:21:50 > 0:21:56But the rice is overcooked and it is really strong with vinegar.
0:21:56 > 0:21:58I could smell the vinegar and I thought,
0:21:58 > 0:22:00"Oh, that smells a bit strong."
0:22:00 > 0:22:03The fumes, honestly, could have removed paint.
0:22:05 > 0:22:10Rebecca has made a goat's cheese and sun-dried tomato risotto
0:22:10 > 0:22:12with asparagus.
0:22:24 > 0:22:26Rebecca, I really like the flavours in your risotto.
0:22:26 > 0:22:29I really like the sort of saltiness of the goats' cheese,
0:22:29 > 0:22:31the sharpness of the sun-dried tomato,
0:22:31 > 0:22:34even the pepperiness of the rocket and the strength of that asparagus,
0:22:34 > 0:22:36but for me, that rice
0:22:36 > 0:22:39is just going a little bit too far
0:22:39 > 0:22:42and becoming more like rice pudding and claggy rather than being
0:22:42 > 0:22:44free-flowing and soft.
0:22:51 > 0:22:52It's good.
0:22:52 > 0:22:54By a country mile, the best thing you have cooked
0:22:54 > 0:22:56since you have been in the competition.
0:22:57 > 0:22:59The essence of that is the stock you made,
0:22:59 > 0:23:03all the vegetables cooking down, and used that to cook the rice with.
0:23:03 > 0:23:07I love the idea - goats' cheese and sun-dried tomato,
0:23:07 > 0:23:10it gives it saltiness, tanginess and a little bit of sweetness.
0:23:10 > 0:23:12I think it is a really good dish.
0:23:12 > 0:23:15- Great, thanks.- Really good dish.
0:23:15 > 0:23:18I think I did OK, but whether that's enough
0:23:18 > 0:23:21compared to the others and how I have been going so far
0:23:21 > 0:23:22in the competition, I just don't know.
0:23:24 > 0:23:27Michael has cooked spinach and ricotta ravioli
0:23:27 > 0:23:30with a sage and butter sauce.
0:23:34 > 0:23:38I love its majestic simplicity.
0:23:38 > 0:23:42Love it. It better taste as good as it looks.
0:23:42 > 0:23:43I hope so.
0:23:52 > 0:23:57For me, your butter sauce is a crack of pepper
0:23:57 > 0:23:58away from perfection.
0:23:58 > 0:24:02The rest of it, I have not got any complaints about at all.
0:24:02 > 0:24:04Your pasta is beautifully cooked,
0:24:04 > 0:24:07there is a lovely crunch on the outside, but soft and thin.
0:24:07 > 0:24:11The filling - rich with spinach and nutmeg and salty ricotta.
0:24:11 > 0:24:12It's a really, really good dish.
0:24:14 > 0:24:19- He likes that, doesn't he, mate? - Yeah, he seems to. Yeah.
0:24:24 > 0:24:28Lovely, lovely, lovely. The sage stays throughout.
0:24:28 > 0:24:31Mate, very, very, very impressive. Very, very impressive.
0:24:31 > 0:24:33Thanks, guys.
0:24:35 > 0:24:39I'm over the moon. Absolutely amazing. I am so happy right now.
0:24:42 > 0:24:46We have got a big judging job to do now. Thank you very much.
0:24:46 > 0:24:47Off you go.
0:24:53 > 0:24:56I've never had a disaster with rice before in my life.
0:24:56 > 0:24:58It was like pudding rice.
0:24:58 > 0:25:02It was just a complete sauce rice.
0:25:02 > 0:25:05It has been a fascinating day.
0:25:05 > 0:25:07A great day from a judging point of view.
0:25:07 > 0:25:12Michael's ravioli was by far the best thing in the room today.
0:25:12 > 0:25:13By a country mile.
0:25:13 > 0:25:16Beautiful sage running all the way through it,
0:25:16 > 0:25:19the butter flavoured well, the pasta cooked perfectly.
0:25:19 > 0:25:21It was like music in my mouth.
0:25:22 > 0:25:26Rebecca, as far as I'm concerned, isn't that experienced.
0:25:26 > 0:25:30But she is learning, John. And she is getting better.
0:25:30 > 0:25:32I like the fact that Rebecca made her own stock
0:25:32 > 0:25:35and made a really good, tasty risotto.
0:25:35 > 0:25:40It's completely 50-50 whether I'm going to be sent home or get
0:25:40 > 0:25:42to stay on to the next round.
0:25:42 > 0:25:45Jenny really messed up with her own dish, which really should be
0:25:45 > 0:25:49the showcase of what you are all about as a MasterChef contestant.
0:25:49 > 0:25:53It was bad! Bad! Vinegar chicken. The rice was overcooked.
0:25:53 > 0:25:55The salad was a complete mistake.
0:25:55 > 0:25:58I've got no idea what she was thinking of.
0:25:58 > 0:26:01I've blown it. I've absolutely blown it.
0:26:01 > 0:26:06They need a decider and I have decided it for them.
0:26:06 > 0:26:10Diarmuid didn't have a great, classic recipe,
0:26:10 > 0:26:13but he had a very decent round when he cooked his own food.
0:26:13 > 0:26:15But the whole dish was dry.
0:26:15 > 0:26:18The flavours were good, but you couldn't have
0:26:18 > 0:26:22more than two mouthfuls without a huge glass of water.
0:26:22 > 0:26:27I'd much rather stay in, but I'd dread what I have to do if I did so.
0:26:27 > 0:26:29For me, one person is a shoe in,
0:26:29 > 0:26:33two hanging by their fingernails and one person is saying goodbye.
0:26:33 > 0:26:35I know who it should be.
0:26:46 > 0:26:50Today, the expectation was high. You had to deliver something special.
0:26:53 > 0:26:54We have made our decision.
0:26:59 > 0:27:01The contestant leaving us...
0:27:05 > 0:27:07..is Jenny.
0:27:07 > 0:27:09That's absolutely fair enough.
0:27:09 > 0:27:11Genuinely, it really is.
0:27:11 > 0:27:13Thank you very much. I've had a ball.
0:27:13 > 0:27:16But, honestly, I peaked. And there's nowhere I could go.
0:27:16 > 0:27:18I'm surprised you are still here.
0:27:18 > 0:27:20No, genuinely, thank you very much.
0:27:20 > 0:27:22- Thank you.- Thank you.
0:27:30 > 0:27:32It is a very fair decision.
0:27:32 > 0:27:34I can't believe it took them that long.
0:27:34 > 0:27:39It has never been any secret. I don't cook, I can't cook.
0:27:39 > 0:27:42I'm not sure I ever will cook again.
0:27:42 > 0:27:44It is just I'm not cut out for it.
0:27:50 > 0:27:54I am amazed, I really am. To not be the first one out, is a relief.
0:27:54 > 0:27:56I was pleased with my meal today,
0:27:56 > 0:27:59but I have to up my game an enormous amount.
0:27:59 > 0:28:01I feel brilliant.
0:28:01 > 0:28:03It is absolutely amazing to get through.
0:28:03 > 0:28:06In the back of my mind, I've got that little voice going,
0:28:06 > 0:28:07"What have they got next?
0:28:07 > 0:28:10"What have they got lined up next for us?"
0:28:13 > 0:28:15Tomorrow night, the battle continues...
0:28:15 > 0:28:18Oh, this is just the worst possible option.
0:28:18 > 0:28:22- ..as the celebrities are thrown into the deep end...- Ah!
0:28:22 > 0:28:24..of a busy restaurant service.
0:28:24 > 0:28:28- Service, please! Table 37, two medium rare duck.- Yes, Chef!
0:28:28 > 0:28:31Guys, we need to keep ahead now, please!
0:28:31 > 0:28:35- Guys, can you answer me, please? - Yes, Chef.- Thank you.
0:28:38 > 0:28:41I cannot even stop and talk to you. I have not even got ten seconds.
0:28:43 > 0:28:46Subtitles by Red Bee Media Ltd