0:00:04 > 0:00:08We've got 16 celebrities battling it out to win the Masterchef crown.
0:00:10 > 0:00:12There's a lot of pressure on today.
0:00:12 > 0:00:16No-one wants to go out now, we've worked so hard.
0:00:16 > 0:00:18These celebrities have already made a name for themselves
0:00:18 > 0:00:20in their own professions.
0:00:20 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:27It's really important that I get everything 100 percent right.
0:00:27 > 0:00:29I'm ready to go for it.
0:00:29 > 0:00:32I can't wait to get into that kitchen and start cooking again.
0:00:32 > 0:00:35Cooking doesn't get tougher than this!
0:00:49 > 0:00:53This week, these three celebrities have been set
0:00:53 > 0:00:57the toughest culinary challenges of their lives.
0:00:58 > 0:01:02After today, only the best will make it through.
0:01:05 > 0:01:07Today is a big day for our three celebs
0:01:07 > 0:01:10because at the end of this, one of them is going home.
0:01:12 > 0:01:15Time to step it up, otherwise you're going to get booted out.
0:01:26 > 0:01:28Welcome back to the Masterchef kitchen.
0:01:28 > 0:01:32You are not just presenting your food to me and John.
0:01:32 > 0:01:36We have invited three very special judges.
0:01:38 > 0:01:44You are cooking for two previous Celebrity Masterchef finalists
0:01:44 > 0:01:45and one winner.
0:01:48 > 0:01:50Ladies and gentlemen, your two courses.
0:01:50 > 0:01:52One hour and 15 minutes.
0:01:52 > 0:01:55At the end of this, one of you is going home.
0:01:58 > 0:01:59Let's cook!
0:02:01 > 0:02:04To impress the judges,
0:02:04 > 0:02:08the contestants must cook a two-course meal of their own design.
0:02:29 > 0:02:32I remember I was really nervous at this point.
0:02:32 > 0:02:35I hope they get it all out on time and that it's a nice plate of food.
0:02:42 > 0:02:46Well, I've actually got pretty high expectations.
0:02:46 > 0:02:49It's early in the competition, but we may have the winner.
0:02:56 > 0:02:59I'm looking for, yeah, something a little bit different.
0:02:59 > 0:03:01And just good taste.
0:03:03 > 0:03:06Not an easy bunch to please. They've done it and they've been here.
0:03:06 > 0:03:07Phil's picked up the title.
0:03:07 > 0:03:09They'll know if it's not right.
0:03:15 > 0:03:1620 minutes has gone.
0:03:19 > 0:03:21I think after a really shaky start,
0:03:21 > 0:03:24I've really started picking things up a bit.
0:03:25 > 0:03:28The last few days have been incredible.
0:03:32 > 0:03:35I'm hoping to show John and Gregg some new skills today.
0:03:35 > 0:03:38It's sort of your last chance to make an impact before the big cut.
0:03:40 > 0:03:41Very excited about today.
0:03:43 > 0:03:46- G'day, Michael, how are you feeling?- I feel good.
0:03:46 > 0:03:49I'm confident with what I'm cooking, I just have to make sure
0:03:49 > 0:03:50that I've got the time to cook it in.
0:03:50 > 0:03:52What are your two dishes, please?
0:03:52 > 0:03:55For my main, I'm going to be doing pan-fried sea bass and chorizo
0:03:55 > 0:03:59with curly kale, celeriac puree and a potato fondant.
0:03:59 > 0:04:00And the other course?
0:04:00 > 0:04:03A Masterchef favourite, chocolate fondant.
0:04:03 > 0:04:06But I'm going to do it with an orange mascarpone cream.
0:04:06 > 0:04:09Are you aware of how many people have lost their place
0:04:09 > 0:04:11in this competition to a chocolate fondant?
0:04:11 > 0:04:14I'm hoping I can show you that I have - touch wood -
0:04:14 > 0:04:16a fool-proof way of doing it.
0:04:16 > 0:04:18How do you feel about the judges today?
0:04:18 > 0:04:19It's a lot of pressure.
0:04:19 > 0:04:22It will be incredible having these three judging the food.
0:04:22 > 0:04:25They've been through it, they know what we're going through.
0:04:25 > 0:04:29So I'm hoping it means they'll be a little bit easier on us.
0:04:29 > 0:04:31But I also think it means they'll be pretty tough on us.
0:04:34 > 0:04:36Chorizo and celeriac puree?
0:04:36 > 0:04:38And a fondant potato?
0:04:38 > 0:04:40And curly kale?
0:04:40 > 0:04:42I'm not sure he's got this right.
0:04:43 > 0:04:46Michael's got a big job.
0:04:46 > 0:04:50I think Michael's given himself a little bit too much to do.
0:04:52 > 0:04:54I'm learning so much in this competition.
0:04:56 > 0:04:59If I go through to the next stage, I know I'll learn even more.
0:05:04 > 0:05:07I'm feeling really nervous.
0:05:07 > 0:05:10Again.
0:05:10 > 0:05:13Today makes it even worse because I'm not cooking
0:05:13 > 0:05:16just for Gregg and John, but for three guest judges as well.
0:05:21 > 0:05:25Rebecca, smile on your face. This is brilliant!
0:05:25 > 0:05:27Yeah, it won't be there for long.
0:05:27 > 0:05:30Rebecca, you have a huge array of ingredients.
0:05:30 > 0:05:32What are you going to cook for us today?
0:05:32 > 0:05:36My starter is a pear, walnut and Roquefort salad.
0:05:36 > 0:05:39Then a lamb bake with spicy rice,
0:05:39 > 0:05:40ginger glazed carrots
0:05:40 > 0:05:42and an apricot chutney.
0:05:42 > 0:05:45This is actually based on the national dish
0:05:45 > 0:05:48of South Africa, babotie. The egg bake that I'm going to put on top
0:05:48 > 0:05:51is going to have coconut in it.
0:05:51 > 0:05:53This dish, the South African babotie,
0:05:53 > 0:05:55it can split the crowd, can't it?
0:05:55 > 0:05:58Because it's got egg and it's got spices and it's sweet,
0:05:58 > 0:06:00but it's savoury and it's quite unusual.
0:06:00 > 0:06:04I have a really sweet tooth and I love savoury foods to be combined
0:06:04 > 0:06:06with fruits and a bit of sweetness.
0:06:06 > 0:06:09If I can make sure that the flavours are subtle and it's not
0:06:09 > 0:06:12too overpowering, that's probably going to be the key thing.
0:06:12 > 0:06:15In the last round, when we said you were staying with us,
0:06:15 > 0:06:16how did you feel?
0:06:16 > 0:06:20It's kind of a bad habit of mine to not be satisfied,
0:06:20 > 0:06:22I always want to go that one step more.
0:06:26 > 0:06:30I'm really impressed with Rebecca. If her food comes out well today,
0:06:30 > 0:06:32I'll be really pleased.
0:06:32 > 0:06:38I'm very concerned about this South African dish, this babotie.
0:06:38 > 0:06:40Made with lamb, it's also sweet.
0:06:40 > 0:06:44I've had it before and really didn't like it at all.
0:06:47 > 0:06:50I'm really enjoying the competition.
0:06:50 > 0:06:52I'm loving all the different experiences
0:06:52 > 0:06:56but I am finding it really quite obsessive and challenging.
0:07:01 > 0:07:05I'd love to be able to continue because I'm learning so much.
0:07:05 > 0:07:08On the other hand, I might be expected to cook at home
0:07:08 > 0:07:09so there's pros and cons.
0:07:14 > 0:07:16What are your two dishes?
0:07:16 > 0:07:20Pan-fried lamb's liver with bacon,
0:07:20 > 0:07:22creamy mash in a wine jus
0:07:22 > 0:07:24and then sticky toffee pudding with a pecan sauce.
0:07:24 > 0:07:27Sticky toffee pudding, Mr Wallace's favourite.
0:07:27 > 0:07:30Mate, your menu sings to my inner depths.
0:07:30 > 0:07:32Are you going to do it justice, Diarmuid?
0:07:32 > 0:07:34I hope so. I'm going to try, for you.
0:07:34 > 0:07:37Perfect. So, liver and bacon, absolute classic.
0:07:37 > 0:07:40This dish relies upon the sauce to hold it together, doesn't it?
0:07:40 > 0:07:41Yeah, it does.
0:07:41 > 0:07:44- Have you made the sauce before?- Yeah.- And?
0:07:44 > 0:07:46It wasn't great.
0:07:46 > 0:07:51How do you feel about sticky toffee pudding, Mr Wallace's favourite?
0:07:51 > 0:07:54I love it. I've made it, I would say, about 20 times.
0:07:54 > 0:07:56The first time it ever went wrong was
0:07:56 > 0:07:58when I tried it at home last night!
0:07:58 > 0:08:00- Don't let it go wrong today, mate. - I'll try my best.
0:08:00 > 0:08:02- Good luck.- Thank you, chef.
0:08:06 > 0:08:09Diarmuid has somehow got to bring finesse into what could
0:08:09 > 0:08:10otherwise be big, bulky dishes.
0:08:12 > 0:08:14We can't have cafe food here.
0:08:26 > 0:08:28- You've got nine minutes before your salad goes out.- OK.
0:08:31 > 0:08:35- Going to be on time? - Yes, starter's going to be on time.
0:08:35 > 0:08:38I like the sound of Rebecca's starter. It's a classic combination.
0:08:42 > 0:08:46The starter does sound very simple, but simple foods are often the best.
0:08:48 > 0:08:52She has to nail that and get the flavour combinations right.
0:08:55 > 0:08:57Or else it's just a pear and walnut salad.
0:09:03 > 0:09:05Let's take them, let's go.
0:09:05 > 0:09:07Bang on time, well done.
0:09:10 > 0:09:12It looks decent, but there's no cooking there, is there?
0:09:18 > 0:09:22For a starter, you have pear, walnut and Roquefort cheese salad
0:09:22 > 0:09:23with a mustard dressing.
0:09:23 > 0:09:26- Enjoy.- Thank you.- Thanks.
0:09:29 > 0:09:31It's exactly what I was expecting.
0:09:31 > 0:09:34There's nothing amazing about it, presentation-wise or anything.
0:09:34 > 0:09:37You'd have to order about nine of them, wouldn't you, mate?
0:09:45 > 0:09:46It's just a nice, well-balanced salad.
0:09:46 > 0:09:50It doesn't ring any bells for me, if I'm honest.
0:09:50 > 0:09:53It is what it is but it just doesn't seem to me to be quite enough.
0:09:53 > 0:09:55I feel disappointed, really.
0:09:55 > 0:09:58That, for me, is not great.
0:09:58 > 0:09:59This lamb bake had better be very good.
0:10:07 > 0:10:11It's a really pretty thing but she's played it very safe here.
0:10:11 > 0:10:14Tastes fantastic but so it should do.
0:10:14 > 0:10:16But where's the cookery skill?
0:10:18 > 0:10:22That's the starters gone. You've now got 15 minutes till the main goes.
0:10:22 > 0:10:26Rebecca's main. I'm not quite sure what this lamb bake is.
0:10:26 > 0:10:28I like the sound of that.
0:10:28 > 0:10:30I've got great hopes for that.
0:10:33 > 0:10:36I agree with you, Christine. I don't know what a bake is.
0:10:36 > 0:10:39I have no idea. It's like a nice little surprise.
0:10:39 > 0:10:42You've got two minutes, you've got to push.
0:10:43 > 0:10:46- Come on!- 60 seconds left.
0:10:52 > 0:10:55- OK.- Ready?- Ready.
0:11:03 > 0:11:06So, for your main course, it's called babotie.
0:11:06 > 0:11:09It's a lamb bake with a custard egg topping.
0:11:09 > 0:11:10We have spicy rice
0:11:10 > 0:11:12and apricot chutney
0:11:12 > 0:11:13and ginger glazed carrots.
0:11:13 > 0:11:16- Enjoy.- Lovely, thank you.
0:11:18 > 0:11:19Oh, dear.
0:11:19 > 0:11:23I've encountered it on Masterchef before and John and Gregg hated it.
0:11:23 > 0:11:26They hated the combination of the top and the bottom.
0:11:26 > 0:11:29I think it smells lovely, it's quite well presented.
0:11:29 > 0:11:30It actually looks just like a pie.
0:11:30 > 0:11:32First impression, some great smells.
0:11:32 > 0:11:34It makes you want to eat it
0:11:34 > 0:11:36and you think, "I'm looking forward to this."
0:11:43 > 0:11:44The lamb is nice.
0:11:44 > 0:11:46Not quite so sure about the topping.
0:11:46 > 0:11:47Quite sweet.
0:11:47 > 0:11:51But, yeah, it's...OK.
0:11:51 > 0:11:53I actually quite like that. I think all the spicing works.
0:11:53 > 0:11:56I mean, it's got some kind of nuts in here and raisins and spices.
0:11:56 > 0:11:58It's quite pleasant. I think it works for me.
0:11:58 > 0:12:02Knowing that it would be slightly sweet on top, I'm prepared for it.
0:12:02 > 0:12:04Honestly, I like it.
0:12:04 > 0:12:07I'm giving babotie the thumbs up.
0:12:10 > 0:12:12It's a very strange combination.
0:12:12 > 0:12:14But I think it's well cooked, it's well executed
0:12:14 > 0:12:15and it's well thought out.
0:12:15 > 0:12:18It is weird, but I actually really like it.
0:12:18 > 0:12:19I had one before and hated it.
0:12:19 > 0:12:21This one, I really like.
0:12:30 > 0:12:34I think I performed to the best of my ability at the moment.
0:12:34 > 0:12:37I think I definitely have got more to give.
0:12:37 > 0:12:39I've got somewhere to go, that's a given.
0:12:39 > 0:12:43And I'd like to be able to get there and see what I've got.
0:12:46 > 0:12:48- You've got five minutes.- Yep.
0:12:51 > 0:12:54Michael's main, I love all the elements of the dish.
0:12:54 > 0:12:56I'm just not sure how it's going to work together.
0:12:57 > 0:13:01My absolute favourite fish of all time is sea bass,
0:13:01 > 0:13:03so I'm really looking forward to this.
0:13:03 > 0:13:05Michael, don't let me down!
0:13:07 > 0:13:09One and a half minutes left.
0:13:12 > 0:13:16It's looking good, mate. It's looking professional.
0:13:16 > 0:13:17Is that the last bit?
0:13:17 > 0:13:21- Right then, guys, that's the main course done.- Well, get it out!
0:13:26 > 0:13:28Hi, guys.
0:13:30 > 0:13:31Today for the main course,
0:13:31 > 0:13:34I'm serving you pan-fried sea bass with chorizo.
0:13:34 > 0:13:37We have some potato fondant, some curly kale and a celeriac puree.
0:13:37 > 0:13:40- I hope you enjoy it, guys. - Thank you.- Thank you.
0:13:43 > 0:13:45I think the plate looks quite pretty, actually.
0:13:45 > 0:13:48He's obviously thought about his presentation.
0:13:55 > 0:13:57I really like the fish.
0:13:57 > 0:14:01If you're being ultra-critical, you could say it's slightly over-cooked.
0:14:01 > 0:14:03But I like the flavours and it's seasoned well.
0:14:03 > 0:14:07The celeriac puree is actually cold but it's quite tasty.
0:14:07 > 0:14:09I'm perfectly happy with that as a plate of food.
0:14:09 > 0:14:12I think I would have liked the bass a little more lightly cooked.
0:14:12 > 0:14:14But you get the crunchy bits.
0:14:22 > 0:14:24Michael's given himself loads of work to do
0:14:24 > 0:14:25with this fish main course.
0:14:25 > 0:14:28He filleted the fish himself, fondants, purees.
0:14:28 > 0:14:30And, actually, he's achieved the whole lot.
0:14:30 > 0:14:32And presented it beautifully.
0:14:32 > 0:14:35- Mmm.- And it tastes good.- I love it. I absolutely love it.
0:14:35 > 0:14:39I said it wouldn't work, I was wrong. That fish is marvellous.
0:14:39 > 0:14:41Crispy on the outside, really soft and flaky.
0:14:41 > 0:14:44Even his fondant is cooked beautifully. Love it.
0:14:44 > 0:14:45Love it, love it.
0:14:48 > 0:14:51You've got 12 minutes, now, to get your pudding out.
0:14:51 > 0:14:53Right, that's not great.
0:14:55 > 0:14:57They said when we were here was that there's a curse
0:14:57 > 0:15:01on the chocolate fondant, everyone that tried to do it always failed.
0:15:01 > 0:15:05I think at this stage of the competition, to try this now,
0:15:05 > 0:15:10a great main could be spoilt by a bland cooking fondant.
0:15:13 > 0:15:16You've got just over three minutes. Where are your fondants?
0:15:16 > 0:15:18The fondants are in. It's going to be close, I won't lie to you.
0:15:18 > 0:15:21- Two minutes on your fondants, three to serve.- That's right.
0:15:21 > 0:15:24You're bang on time, what are you worried about?
0:15:30 > 0:15:31Your time's up.
0:15:36 > 0:15:39- No, no. They're still wet.- Only a tiny bit, though. Like, this close!
0:15:39 > 0:15:41Yeah, yeah.
0:15:41 > 0:15:43Go in there, tell them you're going to be a few minutes late
0:15:43 > 0:15:46and tell them why.
0:15:46 > 0:15:48- All right.- All right?- Yep.
0:15:52 > 0:15:54Hey, guys. Minor apology. We're going to have a delay.
0:15:54 > 0:15:58It'll be here. Thanks for your patience. Apologies again.
0:15:58 > 0:15:59That's not good!
0:15:59 > 0:16:02He'll have been under pressure out there, won't he? Poor man.
0:16:06 > 0:16:07Yeah! Are we ready?
0:16:10 > 0:16:14I don't understand why these aren't coming out of the things.
0:16:17 > 0:16:21Come on. Out you come. Hey-hey! Michael, all right?
0:16:23 > 0:16:26I feel awful and embarrassed and I feel like I'm one of those
0:16:26 > 0:16:28idiots on Masterchef that tried the chocolate fondant
0:16:28 > 0:16:31and it catches them out. I did chocolate fondants!
0:16:36 > 0:16:39Hey, eventually for you guys,
0:16:39 > 0:16:42I've produced a chocolate fondant with an orange mascarpone cream.
0:16:42 > 0:16:45Please enjoy it, you're probably starving.
0:16:55 > 0:17:02Oh, for God's sake! I had an absolute nightmare. Timing.
0:17:02 > 0:17:05I am so livid with myself about it, as well,
0:17:05 > 0:17:07cos it's just a matter of a few minutes either side.
0:17:07 > 0:17:09And I knew it.
0:17:12 > 0:17:15Now it's probably undercooked.
0:17:22 > 0:17:25Oh, look. He's nailed it there. Very happy for him.
0:17:26 > 0:17:28That's a good effort.
0:17:28 > 0:17:30Mmm.
0:17:33 > 0:17:36It's wonderful. It's just gloriously chocolatey,
0:17:36 > 0:17:38the orange is just a flavour made in heaven.
0:17:38 > 0:17:42- I love it, it's absolutely fabulous. - I think the orange is lovely.
0:17:42 > 0:17:45It's very subtle in there, isn't it? It doesn't overpower the cream.
0:17:45 > 0:17:47It's just nicely there in the background.
0:17:47 > 0:17:49I think all of it compliments each other really well.
0:17:49 > 0:17:54Beautiful. My favourite dish of the day, by a mile. Absolutely gorgeous.
0:17:58 > 0:18:01Woah, not bad. Nice runny inside to your fondant.
0:18:08 > 0:18:12As far as a fondant goes, Michael's cooked his fondant very, very well.
0:18:12 > 0:18:15It's got a runny centre, a nice crispy outside.
0:18:15 > 0:18:19- It's a really well-cooked fondant. - It's as light as a feather.
0:18:19 > 0:18:21It's as good as you like.
0:18:23 > 0:18:2615 minutes left. How are you getting on?
0:18:26 > 0:18:29I'm getting on brilliant. I'm super.
0:18:31 > 0:18:34Diarmuid's main, the lamb's liver, I'm really looking forward to that.
0:18:34 > 0:18:35Yeah, as soon as I saw that,
0:18:35 > 0:18:37I thought that was a bit of you, that, Phil.
0:18:39 > 0:18:43Lamb's liver, I would never, ever, in a million years choose it. Ever.
0:18:45 > 0:18:48So you've got three minutes left on your main course.
0:18:48 > 0:18:50Is your pudding in the oven, Diarmuid?
0:18:50 > 0:18:52No, it's ready to go in.
0:18:52 > 0:18:55- How long do the puddings take? - They take 22 minutes.
0:19:03 > 0:19:06Wow. That's a big dish, isn't it?
0:19:06 > 0:19:08It's got to go out in about a minute.
0:19:11 > 0:19:14- Done?- I'm done.- Let's go.
0:19:18 > 0:19:21I hope you're hungry!
0:19:25 > 0:19:30It's pan-fried lamb's liver with streaky bacon, a creamed mash,
0:19:30 > 0:19:33caramelised onion, in a wine jus.
0:19:33 > 0:19:35- Enjoy.- Thank you!
0:19:47 > 0:19:49I really hope it's nice!
0:19:49 > 0:19:51It doesn't look like it's going to be, if I'm honest.
0:19:51 > 0:19:55I don't think that this plate of liver is going to change my view.
0:19:55 > 0:19:57I think it's just going to confirm it.
0:20:03 > 0:20:05Oh, dear.
0:20:11 > 0:20:15The bacon has not been cooked properly, it's fatty and horrible.
0:20:15 > 0:20:17The liver is overcooked.
0:20:17 > 0:20:21The onions look like they've been given ten seconds in a microwave
0:20:21 > 0:20:25and the mash is cold, with a jus which is just not there.
0:20:25 > 0:20:26It's terrible.
0:20:26 > 0:20:30You were looking forward to that, as well, weren't you, mate?
0:20:30 > 0:20:37I was so looking forward to this and I can't help but feel...just gutted.
0:20:37 > 0:20:42There isn't a single element of the dish that works. That's the trouble.
0:20:42 > 0:20:44- Nothing.- That's hurt me, that.
0:20:46 > 0:20:51Let's hope that the sticky toffee pudding lives up to expectations.
0:21:01 > 0:21:04The onions aren't caramelised, the sauce isn't quite thick enough,
0:21:04 > 0:21:05and the whole thing's a bit lumpy.
0:21:05 > 0:21:08A bit, sort of, greasy spoon cafe-esque.
0:21:08 > 0:21:11Liver is slightly chewy, that sauce is too thin.
0:21:11 > 0:21:13It's not cooked out enough.
0:21:13 > 0:21:16It's acting like someone's just poured a glass of wine over the top.
0:21:20 > 0:21:21You've got 15 minutes.
0:21:21 > 0:21:24And those puddings, how long are they going to take?
0:21:24 > 0:21:2522 minutes, chef.
0:21:25 > 0:21:28We're going to be late before we even think about plating.
0:21:28 > 0:21:30It's not a great start, is it?
0:21:32 > 0:21:35Sticky toffee pudding, in theory you can't go wrong.
0:21:35 > 0:21:37But again, it's an absolute classic.
0:21:39 > 0:21:43My favourite. I actually did this when I was on Masterchef as well.
0:21:43 > 0:21:45So, we shall see how that goes.
0:21:48 > 0:21:52Mate, they're rising. They're rising, you're OK.
0:21:52 > 0:21:53It needs another five minutes, at least.
0:21:53 > 0:21:56- Are you going to tell them?- Yeah. - Go on then, chef.
0:21:56 > 0:22:00- What will I say?- Well, tell them the truth, OK? Just tell them the truth.
0:22:05 > 0:22:10Hi! Erm, pudding will be delayed by five or seven minutes.
0:22:27 > 0:22:29- Right, chef. They're coming out. - Hurray!
0:22:37 > 0:22:40You're ten minutes over.
0:22:42 > 0:22:44- Aaagh!- Serve it. You're going to have to serve it.
0:22:50 > 0:22:52Brilliant.
0:22:56 > 0:22:5815 minutes over, we're finally going to put it out.
0:23:00 > 0:23:01Apologies for the delay.
0:23:06 > 0:23:09It's a sticky toffee pudding in a pecan sauce, with some cream on top.
0:23:09 > 0:23:11Thank you.
0:23:21 > 0:23:24It's intensely sweet and sticky, like it should be.
0:23:24 > 0:23:27- It's nice and pecan-y, it's nice and toffee-y.- It tastes nice.
0:23:27 > 0:23:33The sweetness, the cream, the sauce, it works together nicely.
0:23:33 > 0:23:37But there's...not enough.
0:23:37 > 0:23:39I've actually got no sauce, pretty much.
0:23:39 > 0:23:42I mean, what I've just tasted of it here is really nice,
0:23:42 > 0:23:44but you've got to have the sauce.
0:23:44 > 0:23:47I've got to have some kind of moisture on it.
0:23:53 > 0:23:55The sponge is lovely and light,
0:23:55 > 0:23:58I like the pecan nuts running through the sauce, I like the bit of cream.
0:23:58 > 0:24:00It is really sweet and really sticky.
0:24:00 > 0:24:04In my opinion, what a sticky toffee pudding should be.
0:24:04 > 0:24:08There's no way a sticky toffee pudding should be 15 minutes late.
0:24:08 > 0:24:09No way.
0:24:11 > 0:24:15It's difficult. It just goes to pieces under the time pressure.
0:24:19 > 0:24:23Three celebrities, battling out for their place in Celebrity Masterchef.
0:24:23 > 0:24:26But today, we've seen real improvement.
0:24:26 > 0:24:27No one better than Michael.
0:24:27 > 0:24:30I though his sea bass dish was great, really good.
0:24:30 > 0:24:34I loved the celeriac puree, I loved the fondant potato,
0:24:34 > 0:24:36The fish was beautiful.
0:24:36 > 0:24:38His chocolate fondant was very well made.
0:24:38 > 0:24:40Michael really shone today.
0:24:40 > 0:24:42The cooking was outstanding.
0:24:42 > 0:24:45If I stay in this competition, it would be incredible.
0:24:45 > 0:24:46Course it would. It would be immense!
0:24:46 > 0:24:48So, Michael's in.
0:24:48 > 0:24:52Which means we have to choose between Rebecca and Diarmuid.
0:24:52 > 0:24:54Rebecca's first course, of the salad of pear,
0:24:54 > 0:24:57with that nice little dressing, was a tasty salad.
0:24:57 > 0:25:01But it was a salad. Not much cooking, not a huge amount of skill.
0:25:01 > 0:25:04Most of the effort went into that South African dish of mince
0:25:04 > 0:25:06with egg on top, flavoured with coconut.
0:25:06 > 0:25:10Bobotie. It's a very unusual dish.
0:25:10 > 0:25:13I didn't mind it, but it was a really unusual thing to do.
0:25:13 > 0:25:16I don't really know what that tells us about Rebecca.
0:25:16 > 0:25:19If I went through today, it would mean a massive amount.
0:25:19 > 0:25:23To get through to the next stage of the competition would be a really proud moment.
0:25:23 > 0:25:27Our guest judges really didn't like Diarmuid's main course.
0:25:27 > 0:25:29Delivery on the liver was a little bit off.
0:25:29 > 0:25:31The onions needed a little bit more caramelisation.
0:25:31 > 0:25:34The red wine sauce wasn't made properly.
0:25:34 > 0:25:38The red wine wasn't cooked out of it, and it wasn't thick enough.
0:25:38 > 0:25:41The sticky toffee pudding was actually fine.
0:25:41 > 0:25:43It was sweet, it was sticky, it was soft
0:25:43 > 0:25:45and that's exactly what the pudding should be.
0:25:45 > 0:25:49But, is it actually forgivable for Diarmuid to be
0:25:49 > 0:25:5115 minutes late on his pudding?
0:25:52 > 0:25:56If I do make it, I'd be absolutely overjoyed.
0:25:56 > 0:26:00That would be my first reaction. And then I'd worry like hell.
0:26:02 > 0:26:04Decision time. Who stays, who goes?
0:26:18 > 0:26:21Two of you are going to line up with the final eight.
0:26:21 > 0:26:24One of you, unfortunately, is going home.
0:26:30 > 0:26:32The person leaving us is...
0:26:35 > 0:26:37Diarmuid.
0:26:37 > 0:26:41It's been absolutely brilliant. Thank you very much.
0:26:50 > 0:26:52I feel relieved. I'm glad it's over.
0:26:53 > 0:26:55It was fantastic.
0:26:55 > 0:26:58I absolutely loved every moment of it.
0:27:00 > 0:27:03It's tough, but I learnt a huge amount.
0:27:05 > 0:27:08I think it really begins to get relentless after this.
0:27:13 > 0:27:17Michael, Rebecca, you're in the last eight!
0:27:19 > 0:27:21I feel amazing, I feel brilliant, I feel elated.
0:27:21 > 0:27:24It's just such a good result, which shows the hard work's
0:27:24 > 0:27:26really paid off.
0:27:28 > 0:27:31I'm so shocked. I really am. I can't believe this.
0:27:31 > 0:27:34To get halfway through the competition and be in the top eight.
0:27:34 > 0:27:36It's fantastic.
0:27:41 > 0:27:46Next week, the pressure is on for four new celebrities...
0:27:46 > 0:27:48Oh, I can't even look at it!
0:27:49 > 0:27:53- ..to become Masterchef champion... - Wahey!
0:27:53 > 0:27:55..they'll have to prove they've got what it takes.
0:27:55 > 0:27:57I need to light this, if it's the last thing I do.
0:27:59 > 0:28:00Amazing!
0:28:01 > 0:28:04That is nasty.
0:28:22 > 0:28:25Subtitles by Red Bee Media Ltd