0:00:03 > 0:00:06We've got 16 celebrities battling it out
0:00:06 > 0:00:08to win the MasterChef crown.
0:00:11 > 0:00:16Everything boils down to today's two courses.
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 > 0:00:26I will give it everything I've got to stay in this competition today.
0:00:27 > 0:00:31Success is acceptable, you know. Failure...is not an option.
0:00:32 > 0:00:35Cooking doesn't get tougher than this!
0:00:45 > 0:00:49This week, these three celebrities
0:00:49 > 0:00:53have been set the toughest culinary challenges they have ever faced.
0:00:53 > 0:00:57Today, they will battle it out
0:00:57 > 0:01:00for the two remaining places in the final eight.
0:01:02 > 0:01:05Two of them make it to the top.
0:01:05 > 0:01:09One goes spiralling down the plughole of cooking obscurity.
0:01:20 > 0:01:23Welcome back to the MasterChef kitchen.
0:01:23 > 0:01:25You're not just serving your food to me and John today.
0:01:25 > 0:01:30We have invited three previous celebrity MasterChef finalists
0:01:30 > 0:01:33to test your food.
0:01:33 > 0:01:36This is one of those great days where, if you perform well,
0:01:36 > 0:01:38you cement your place in the competition.
0:01:38 > 0:01:41If you don't cook very well, guys,
0:01:41 > 0:01:44sorry, but one of you is going to go home.
0:01:44 > 0:01:47Ladies and gentlemen...let's cook!
0:01:52 > 0:01:56The contestants have just one hour and 15 minutes
0:01:56 > 0:01:59to cook a two-course menu of their own design.
0:02:13 > 0:02:17They have got to pull something out that makes us go, "Wow!"
0:02:17 > 0:02:20because if they don't, they might be the person that goes home.
0:02:22 > 0:02:28I can remember so well how ghastly and frightening it can be in there,
0:02:28 > 0:02:31so I'm really wanting to... to love it all.
0:02:35 > 0:02:37I expect to see nervous people coming in,
0:02:37 > 0:02:39probably some of them late, but I want good food.
0:02:41 > 0:02:46Our three guest judges are tough, they are going to be brutally honest.
0:02:52 > 0:02:54Guys, you've had 20 minutes!
0:02:57 > 0:03:00I think the competition so far, it has been tough.
0:03:00 > 0:03:02I've not felt this sort of intensity
0:03:02 > 0:03:05since I played football, effectively.
0:03:05 > 0:03:07I just want to keep getting better, keep improving.
0:03:17 > 0:03:21It's a great opportunity today to show what I can do.
0:03:21 > 0:03:25So I've got to make sure... it's as perfect as it can be.
0:03:30 > 0:03:32Danny, you are working at a furious pace! What's going on?
0:03:32 > 0:03:35I think I'm pushing it right to the wire.
0:03:35 > 0:03:38It could go fantastically well or it could go horribly wrong.
0:03:38 > 0:03:40- What are you cooking for us? - To start with,
0:03:40 > 0:03:46we've got fennel and chilli risotto with sea bass,
0:03:46 > 0:03:50followed by lamb wrapped in couscous with squash puree and Savoy cabbage.
0:03:50 > 0:03:52- Lamb wrapped in couscous?- Yeah.
0:03:52 > 0:03:55So like a couscous crust around the outside?
0:03:55 > 0:03:58Couscous with Parma ham around the outside to hold it all in.
0:03:58 > 0:04:00Mm, interesting dishes.
0:04:00 > 0:04:02I'm having a go, trying to make it look great, taste good
0:04:02 > 0:04:04with lots of different flavours in.
0:04:04 > 0:04:05And what's at stake?
0:04:05 > 0:04:06Me getting knocked out!
0:04:06 > 0:04:08- Don't want to go home now?- No.
0:04:08 > 0:04:10I just want to be here as long as I possibly can now.
0:04:19 > 0:04:22Danny's going North African with this lamb.
0:04:22 > 0:04:27But how does the heat get through the ham and the couscous?
0:04:27 > 0:04:28I'm worried the lamb will be raw.
0:04:36 > 0:04:40It's revitalised my love of cooking, being here on MasterChef.
0:04:40 > 0:04:43Which I...I lost it, I lost that passion,
0:04:43 > 0:04:45and it's back again.
0:04:57 > 0:05:00I'm discovering things all the time, so I don't know my potential yet.
0:05:00 > 0:05:02Gregg and John haven't seen it,
0:05:02 > 0:05:05and I certainly haven't seen it, so I think I've got more to give.
0:05:10 > 0:05:12Cheryl, by the looks of your ingredients,
0:05:12 > 0:05:14we are going to Southeast Asia.
0:05:14 > 0:05:18Yes, we are. I love Asian food, love it.
0:05:18 > 0:05:20OK, so your two dishes are...
0:05:20 > 0:05:22I'm going to start with a hot and sour prawn soup,
0:05:22 > 0:05:25- and then I'm going onto... What?- Yum!- Go on.
0:05:25 > 0:05:29Yum, it's yum, and then I'm going onto sea bass.
0:05:29 > 0:05:31I'm just going to pan-fry the sea bass plain
0:05:31 > 0:05:34because it's going to sit on a bed of Thai-style bubble and squeak.
0:05:34 > 0:05:38See, you went, "Yum," with my soup, and now you're going...
0:05:38 > 0:05:40So the sea bass sits on Asian flavoured potatoes.
0:05:40 > 0:05:42Yeah, you'll love it.
0:05:42 > 0:05:44- Are you worried about today? - Yeah, of course.
0:05:44 > 0:05:48I've made all the dishes, I haven't done them in an hour and a quarter.
0:05:48 > 0:05:51I'm not panicking, I probably will as time goes on.
0:05:55 > 0:05:59Cheryl's hot and sour prawn soup, fantastic,
0:05:59 > 0:06:02as long as it's hot, and I mean properly hot.
0:06:02 > 0:06:05However, Asian bubble and squeak? Really?
0:06:05 > 0:06:07What's that? Penang meets Peckham?
0:06:16 > 0:06:20I think this competition has had a lot of smiles and laughter,
0:06:20 > 0:06:23and there's been a lot of tears as well,
0:06:23 > 0:06:26so it's been a real whirlwind journey for me.
0:06:36 > 0:06:42- Zoe, how are you feeling?- The kitchen just makes me so nervous!
0:06:42 > 0:06:45It's just when I cook at home, I have candles lit and music on,
0:06:45 > 0:06:48and then you come in here, and this is completely different.
0:06:48 > 0:06:50We could dim the lights, John could sing.
0:06:50 > 0:06:54- That would be lovely, have you got a nice voice?- No.
0:06:54 > 0:06:57- Maybe not, then! - What are your two dishes today, Zoe?
0:06:57 > 0:07:00I'm starting off with parsnip and parsley soup,
0:07:00 > 0:07:04and then, for my main course, scallops in a champagne sauce
0:07:04 > 0:07:07on a bed of garlic spicy edamame beans.
0:07:07 > 0:07:09And also, with the scallops,
0:07:09 > 0:07:13I'm attempting to get between 20 and 30 of them out of their shells,
0:07:13 > 0:07:15which is going to be a massive task.
0:07:15 > 0:07:18If you take them out of the shell as quickly as you talk,
0:07:18 > 0:07:20perfect, we're going to be fine.
0:07:25 > 0:07:27Zoe is surrounded by a sea of scallops,
0:07:27 > 0:07:29and she's got to open up every single one,
0:07:29 > 0:07:31then she's got to clean them and cook them perfectly.
0:07:31 > 0:07:32That worries me.
0:07:36 > 0:07:39If I don't get the dish right, you know,
0:07:39 > 0:07:42I could very well be easily going home, absolutely.
0:07:53 > 0:07:56Only ten minutes till that first course goes out.
0:08:04 > 0:08:08There's nothing on Danny's menu that I don't like as an individual item.
0:08:08 > 0:08:12I don't see the point of a chilli risotto with the sea bass.
0:08:12 > 0:08:15Risotto is a meal in itself,
0:08:15 > 0:08:18so to add sea bass and fennel, it's a dangerous game.
0:08:20 > 0:08:21Oh!
0:08:24 > 0:08:27- How long, please?- Two minutes.
0:08:36 > 0:08:38OK...let's go.
0:08:38 > 0:08:41You're right on time, well done.
0:08:48 > 0:08:50- Afternoon!- Hello!
0:08:51 > 0:08:55This is chilli and fennel risotto with sea bass.
0:08:55 > 0:08:56- Thank you.- Thank you.
0:08:58 > 0:09:00I like the simplicity of this.
0:09:00 > 0:09:02The fish looks nice.
0:09:02 > 0:09:05I like the colour on the fish and, erm...yeah, a good effort.
0:09:10 > 0:09:12Mmm! That's gorgeous.
0:09:12 > 0:09:14Lovely little crispy bits around the side.
0:09:14 > 0:09:17He's cooked this fish brilliantly, seasoned it well.
0:09:17 > 0:09:21It's flat, it's crispy. He's done the fish brilliantly.
0:09:21 > 0:09:24The risotto doesn't add any flavour to this,
0:09:24 > 0:09:26and I can't taste any chilli at all.
0:09:26 > 0:09:28But the sea bass is good, very nice.
0:09:33 > 0:09:36Lovely sea bass, the skin is crispy.
0:09:36 > 0:09:38Really nice, soft, creamy risotto.
0:09:38 > 0:09:41It's good, it just needs a bit of a punch.
0:09:41 > 0:09:43It needs a punch of spice.
0:09:46 > 0:09:4715 minutes on your main course, Danny.
0:09:47 > 0:09:50- Are you in control?- Yep.- Good.
0:09:55 > 0:10:00Danny's main of lamb wrapped in Parma ham with fruit couscous
0:10:00 > 0:10:01sounds hideous!
0:10:01 > 0:10:04I think that has the potential, actually, to be delicious,
0:10:04 > 0:10:08but I'm also prepared to be horrified if it doesn't work.
0:10:09 > 0:10:13- You've got two minutes, Danny. - OK.- Are you sure you're OK?- Yep.
0:10:22 > 0:10:25- You have to push, push, push this, Danny, please.- Yep.
0:10:27 > 0:10:29What's got to go on there now, Danny?
0:10:29 > 0:10:30Just the lamb to go on top, er...
0:10:30 > 0:10:33and then a little bit of sauce and we're done.
0:10:34 > 0:10:35Good job, mate.
0:10:43 > 0:10:47If it tastes the way it looks, we're in for a good dish.
0:10:48 > 0:10:49Hello again.
0:10:51 > 0:10:54We have lamb wrapped in couscous and Parma ham
0:10:54 > 0:10:56on Savoy cabbage and a squash puree.
0:10:56 > 0:10:57Lovely, thank you!
0:11:01 > 0:11:04On paper, I thought the dish looked like a disaster.
0:11:04 > 0:11:07On the plate, I think the dish looks very appetising.
0:11:12 > 0:11:14I genuinely like it!
0:11:14 > 0:11:18I love the cabbage, I love the sweetness of the squash.
0:11:18 > 0:11:21I don't believe it! I genuinely think it works, I really like it.
0:11:21 > 0:11:25I like my lamb pink, but this is a little bit too pink for me.
0:11:25 > 0:11:28That's a good effort. That was quite a lot to do in the time.
0:11:28 > 0:11:30He must have been working quite hard.
0:11:35 > 0:11:39I love the sweetness of the sauce, the butternut squash puree.
0:11:39 > 0:11:42I like the texture of the ham and the couscous, love it.
0:11:42 > 0:11:45However, I want the lamb to be cooked more.
0:11:45 > 0:11:46It's too pink for me.
0:11:46 > 0:11:48See, this is where we slightly disagree,
0:11:48 > 0:11:51I think that lamb is cooked absolutely perfectly.
0:11:51 > 0:11:53It's well executed, well flavoured,
0:11:53 > 0:11:55but for me it just needs a bit of spice.
0:12:01 > 0:12:04I've worked hard in there, you know. It was an effort.
0:12:04 > 0:12:06It wasn't easy, a bit of pressure, had a lot to do.
0:12:08 > 0:12:10Hopefully...I've done enough.
0:12:11 > 0:12:14Cheryl, it's ten minutes before your first course goes out.
0:12:14 > 0:12:16- How are you doing?- I'm all right, I think I'm on course.
0:12:22 > 0:12:24I like hot and sour soups - it's all about balancing.
0:12:24 > 0:12:27How hot, how sour, we shall see.
0:12:27 > 0:12:32My biggest fear is that Cheryl is cooking Thai food for John.
0:12:32 > 0:12:36He loves his Thai food. I would never have done it myself.
0:12:38 > 0:12:41Come on, Cheryl, two minutes.
0:12:41 > 0:12:45- Two minutes includes your plating-up time.- Oh, I see!- Yes.
0:12:45 > 0:12:47So are you going to get it done?
0:12:47 > 0:12:49- I might be 30 seconds late. - Hurry, then.
0:12:57 > 0:13:01- That's time. You're just running over now.- OK.
0:13:01 > 0:13:02Shall I just put that on top, just to...?
0:13:02 > 0:13:05If that's what you want to do, but you better hurry up, mate,
0:13:05 > 0:13:08- you're eating into your main-course time.- I can't do that!
0:13:08 > 0:13:11- You're going to have to hurry up, then, aren't you?- OK.
0:13:11 > 0:13:12Where am I going?
0:13:17 > 0:13:20Hello!
0:13:20 > 0:13:22Oh, Andy, as you're closest...
0:13:26 > 0:13:30There you are. You've got hot and sour prawn soup,
0:13:30 > 0:13:33but there is a slice of chilli on top if you want to take it off.
0:13:33 > 0:13:36- Oh, OK.- Thank you for the warning!
0:13:37 > 0:13:40I think this looks absolutely delicious.
0:13:40 > 0:13:43It's clearly seething with prawns, which is excellent.
0:13:43 > 0:13:45Hmm, looking forward to it.
0:13:50 > 0:13:53Not got as much heat as we'd like it to have,
0:13:53 > 0:13:54but it's got a lot of flavour.
0:13:54 > 0:13:56The prawns are perfectly cooked.
0:13:56 > 0:14:00I mean, they could be so over the top and boiled out.
0:14:00 > 0:14:01A good effort.
0:14:01 > 0:14:03I think my mouth should be tingling a bit more,
0:14:03 > 0:14:05that's the big difficulty.
0:14:12 > 0:14:15For me, there's a balance issue with the flavours.
0:14:15 > 0:14:17It doesn't have enough power, chilli heat or sourness.
0:14:17 > 0:14:20It's quite salty and quite sweet.
0:14:20 > 0:14:23But it seems to be missing a couple of dimensions.
0:14:23 > 0:14:28We've got a decent Asian broth here, but it's not zinging.
0:14:29 > 0:14:31Cheryl, you're a bit behind,
0:14:31 > 0:14:34you got about ten minutes to get that main course done.
0:14:34 > 0:14:36Your fish isn't on, your bubble and squeak isn't on.
0:14:36 > 0:14:39You're going to have to push, push.
0:14:39 > 0:14:41Just everything, right...
0:14:41 > 0:14:45I'm worried about this Thai-style bubble and squeak.
0:14:45 > 0:14:47Bubble and squeak are potatoes.
0:14:47 > 0:14:49If you go to Thailand, you hardly ever see potatoes.
0:14:49 > 0:14:53How she's going to do that I have no idea!
0:14:53 > 0:14:56It'll either be, again, a fantastic fusion,
0:14:56 > 0:14:59or it'll just be an attempt to try to tie them altogether with lemongrass.
0:15:01 > 0:15:04You've got five minutes left before main course is supposed to go out.
0:15:04 > 0:15:07- What have you got left to do? - I've got it all to do!
0:15:07 > 0:15:11- How long do you reckon, Cheryl?- Maybe an extra two minutes, I don't know.
0:15:11 > 0:15:15I reckon at least another five, you haven't even got the fish on yet.
0:15:15 > 0:15:17- Why don't you tell them you'll be five minutes late?- OK.
0:15:23 > 0:15:26Hello! I'm just going to be a few minutes, is that OK?
0:15:26 > 0:15:29- How many?- Five. No panic!
0:15:34 > 0:15:35Right.
0:15:35 > 0:15:38Oh, that's not ready, I'm not ready yet, I'm not ready yet.
0:15:43 > 0:15:46Come on, Cheryl, up a gear, please.
0:15:47 > 0:15:49A bit of sauce.
0:15:51 > 0:15:53- All done, Cheryl? - Yeah, all done.- Let's go.
0:15:55 > 0:15:57HE SIGHS HEAVILY
0:15:59 > 0:16:01I'm not sure.
0:16:01 > 0:16:02Not sure at all.
0:16:05 > 0:16:07Sorry to have kept you.
0:16:09 > 0:16:10Thank you.
0:16:10 > 0:16:13So you have...pan-fried sea bass
0:16:13 > 0:16:15on a bed of vegetables
0:16:15 > 0:16:18and sitting on top of Thai-style
0:16:18 > 0:16:20bubble and squeak.
0:16:23 > 0:16:26It looks good. Good effort! Yeah.
0:16:26 > 0:16:28Let's see what this tastes like.
0:16:33 > 0:16:35She's got well-cooked fish.
0:16:35 > 0:16:38The asparagus is cooked perfectly, baby sweetcorn is cooked perfectly.
0:16:38 > 0:16:40The bubble and squeak doesn't work for me,
0:16:40 > 0:16:42and it's certainly not Thai bubble and squeak.
0:16:42 > 0:16:45Nice sea bass... with spuds and veggies.
0:16:45 > 0:16:47The Thai bit, I think it's missing a little bit.
0:16:47 > 0:16:51It doesn't worry me that it's not necessarily authentic Thai,
0:16:51 > 0:16:54but it might worry John and Gregg.
0:16:58 > 0:17:01Cheryl has cooked the fish absolutely beautifully.
0:17:01 > 0:17:05I love those Asian flavours, spring onions and chilli,
0:17:05 > 0:17:07coriander, sesame seeds,
0:17:07 > 0:17:10but the potato just muddles the whole thing.
0:17:10 > 0:17:14It's a dish of two halves, two continents, two time zones
0:17:14 > 0:17:16and too much going on for my liking.
0:17:18 > 0:17:19Cor, blimey!
0:17:22 > 0:17:23Oh!
0:17:29 > 0:17:31That was absolute hell!
0:17:31 > 0:17:34It would have been fine if I wasn't up against the clock,
0:17:34 > 0:17:38so...it wasn't good for me, it wasn't good.
0:17:40 > 0:17:44- Zoe, ten minutes on your first course.- Thank you.
0:17:47 > 0:17:50Zoe's starter, parsnip and parsley.
0:17:50 > 0:17:53There's something missing, there's got to be something else there.
0:17:53 > 0:17:56I make a lot of parsnip soup, and I put all sorts of things in.
0:17:56 > 0:17:58There may be more to it than meets the eye.
0:17:58 > 0:18:01Zoe's soup is going to have to, as Gregg would say,
0:18:01 > 0:18:04"Come out of the bowl and give me a hug," for it to make any impression.
0:18:06 > 0:18:08Three minutes on your first course.
0:18:15 > 0:18:16Are you OK?
0:18:16 > 0:18:18Yeah...
0:18:18 > 0:18:20Stay focused, Zo. You're doing fine, mate.
0:18:26 > 0:18:28- That's it, time is up. They've got to go, Zoe.- OK.
0:18:28 > 0:18:32- Plates got to go. - Literally just a garnish of parsley.
0:18:33 > 0:18:35OK, let's go, let's go, let's go!
0:18:43 > 0:18:46- Hello, good afternoon!- Hello.
0:18:46 > 0:18:48Erm... This is my starter,
0:18:48 > 0:18:52which is a parsnip and parsley soup.
0:18:52 > 0:18:57- I hope you enjoy, thank you very much!- Thank you.
0:18:57 > 0:18:58Mmm!
0:18:58 > 0:19:01It looks pretty thick for a soup.
0:19:01 > 0:19:03You could almost turn the bowl upside down,
0:19:03 > 0:19:05but it might be delicious, we'll see.
0:19:09 > 0:19:12It's a liquidised parsnip that's what it is.
0:19:12 > 0:19:15It's like...baby food, it's that consistency.
0:19:15 > 0:19:19It's the kind of thing that gives me nightmares.
0:19:19 > 0:19:23It's the other end of the scale, too, it's geriatric food.
0:19:23 > 0:19:25And I'm not there yet!
0:19:25 > 0:19:27The parsnip is there, the parsley is there, but it's...
0:19:27 > 0:19:30I could not eat, I simply couldn't eat that whole bowlful,
0:19:30 > 0:19:32I, erm...I couldn't.
0:19:32 > 0:19:34The look doesn't help,
0:19:34 > 0:19:36and then the taste doesn't actually finish off for you,
0:19:36 > 0:19:39so I'm afraid, Zoe, it didn't work. Never mind.
0:19:45 > 0:19:48It's very, very sweet, thick parsnip soup.
0:19:48 > 0:19:51Very sweet, very sweet.
0:19:51 > 0:19:53A bit too sweet for me.
0:19:53 > 0:19:57It's a very, very thick soup - it's almost a vegetable puree.
0:19:57 > 0:20:00It's just a big sweet bowl of greenness.
0:20:00 > 0:20:05Zoe, 15 minutes to go - you've got sauce to do, scallops to finish off.
0:20:05 > 0:20:08Yeah, I'm going to have to focus and get it done. It has to be done.
0:20:16 > 0:20:19Scallops in a champagne sauce on a bed of edamame beans.
0:20:19 > 0:20:21I like my edamame, I like it a lot.
0:20:21 > 0:20:25I can't picture it with scallops and a champagne sauce. I just can't picture it.
0:20:25 > 0:20:28It's an odd combination. Fingers crossed.
0:20:36 > 0:20:40- Zoe?- Yeah.- Are all your scallops opened now?- Yeah, we're done.
0:20:40 > 0:20:41How long do you think?
0:20:41 > 0:20:44I think I will run five minutes over.
0:20:44 > 0:20:47- It's the end of time now. - I know it's not good, I'm...
0:20:47 > 0:20:51- Don't worry, just need to know how long you will to be.- Em...
0:20:51 > 0:20:55- No more than ten minutes.- Do you want to tell them you'll be 10 minutes late?- Yeah, thank you.
0:21:00 > 0:21:02Hi, guys, em...
0:21:02 > 0:21:04Sorry, you can probably tell by the state of my apron,
0:21:04 > 0:21:06I making a real mess out there, I'm sorry to have to say
0:21:06 > 0:21:09that it's going to be about ten minutes late, the main course.
0:21:09 > 0:21:12- Ten minutes?! - I know, it's really not ideal,
0:21:12 > 0:21:15and I will get it out to you ASAP. Thank you.
0:21:28 > 0:21:31- Sauce? - Yeah, the sauce is nearly finished.
0:21:31 > 0:21:33Get those scallops on, get that moving.
0:21:33 > 0:21:37Otherwise our three guests, our judges, will be going home.
0:21:37 > 0:21:39Yeah, I know. I'm really not happy about it.
0:21:53 > 0:21:56- Done, Zo?- Yeah, I just... I'm literally cleaning the plate.
0:21:56 > 0:21:57Like, literally one minute.
0:21:58 > 0:22:02- Come on, Zo.- I know. It's, like, totally not centralised.
0:22:10 > 0:22:13Em, firstly, I would really sincerely like to apologise
0:22:13 > 0:22:14for how late this is.
0:22:14 > 0:22:16I said ten minutes, it's probably like 15.
0:22:16 > 0:22:18But what I have attempted to make
0:22:18 > 0:22:21is scallops in a champagne sauce
0:22:21 > 0:22:24on a bed of dry roasted chilli garlic edamame beans.
0:22:24 > 0:22:28- Thank you.- Thank you.
0:22:30 > 0:22:33I mean, I'm no MasterChef winner, as we know!
0:22:33 > 0:22:36- But I could have cooked this - in- ten minutes.
0:22:42 > 0:22:44The scallop is cooked really well.
0:22:44 > 0:22:49I like the beans, I like the very sort of rustic...
0:22:49 > 0:22:51There's a great chilli hit,
0:22:51 > 0:22:53but I'd rather have had a good old-fashioned pee puree.
0:22:53 > 0:22:58All in all, erm... the beans didn't work for me.
0:22:58 > 0:22:59I didn't like the texture of them,
0:22:59 > 0:23:03and the sauce didn't particularly work, but I like her scallops.
0:23:07 > 0:23:10It's a really nicely cooked scallop,
0:23:10 > 0:23:12and the champagne gives a little bit of acidity
0:23:12 > 0:23:15and sweetness to the scallop.
0:23:15 > 0:23:17But the edamame, those little soya beans,
0:23:17 > 0:23:19are dry and tough, like chewing fingernails.
0:23:19 > 0:23:21It's a weird texture sensation.
0:23:29 > 0:23:34So relieved, em...that... I did get it done,
0:23:34 > 0:23:38but obviously way over time, which is not good at all.
0:23:43 > 0:23:46Our three celebs today knew they had to perform
0:23:46 > 0:23:49if they wanted to cement their place in the competition.
0:23:49 > 0:23:52Can we just talk about Danny first?
0:23:52 > 0:23:55Danny cooked very well, worked extremely hard
0:23:55 > 0:23:58and had two very elegant dishes.
0:23:58 > 0:24:01The fish cooked beautifully, skin lovely and crisp,
0:24:01 > 0:24:06the rice cooked really, really well, but I wanted a bit more of a punch.
0:24:06 > 0:24:09His second course, that lamb, was absolutely brilliant.
0:24:09 > 0:24:10Huge amounts of work, well delivered.
0:24:10 > 0:24:12There is no denying Danny's skill,
0:24:12 > 0:24:15head and shoulders above the girls today.
0:24:15 > 0:24:18That man marches himself through to the final eight.
0:24:18 > 0:24:21That's agreed, Danny stays in the competition.
0:24:21 > 0:24:25This is a debate between the two ladies - Cheryl and Zoe.
0:24:25 > 0:24:29I'm a bit disappointed with Cheryl today.
0:24:29 > 0:24:31I got a hot and sour soup
0:24:31 > 0:24:33that was sweet,
0:24:33 > 0:24:37but it needed a whack of chilli to be properly exciting.
0:24:37 > 0:24:40The sea bass, cooked beautifully,
0:24:40 > 0:24:44but the issue for me was the potato.
0:24:44 > 0:24:47Asian flavours in no way matched
0:24:47 > 0:24:50the flavours and textures of a bubble and squeak.
0:24:50 > 0:24:55It was East meets West, and it wasn't successful.
0:24:55 > 0:24:58I'm really enjoying myself on MasterChef, I don't want to go home,
0:24:58 > 0:24:59it's not my time yet.
0:24:59 > 0:25:03But if Gregg and John think it is my time, then, you know, bye-bye.
0:25:04 > 0:25:07Zoe's two courses were from her own imagination.
0:25:07 > 0:25:09Two dishes you would not see in a cookbook.
0:25:09 > 0:25:13The first course was a parsnip and parsley soup.
0:25:13 > 0:25:15The texture was like baby food,
0:25:15 > 0:25:19and the flavour was really sweet of parsnip,
0:25:19 > 0:25:20not balanced very well.
0:25:20 > 0:25:24The main course from Zoe, she cooked the scallops really well.
0:25:24 > 0:25:28I liked the flavouring on the edamame,
0:25:28 > 0:25:30but they were a bit dry, a little bit rubbery.
0:25:30 > 0:25:34Today, Zoe got herself in a real tizz,
0:25:34 > 0:25:38and as a result her dish was hopelessly late.
0:25:38 > 0:25:41Cheryl was late as well - not as late as Zoe, but late is late.
0:25:41 > 0:25:46I know I could do better, and, yeah, someone does have to go,
0:25:46 > 0:25:49but I haven't actually even thought about it.
0:25:54 > 0:25:57Both of them have made mistakes.
0:25:57 > 0:26:01But both of them have also impressed throughout the competition,
0:26:01 > 0:26:03so...which one leaves us?
0:26:20 > 0:26:25Our decision has to be based upon the competition as a whole,
0:26:25 > 0:26:29but very much upon the food that you've cooked for us today.
0:26:29 > 0:26:32It's been tough, but we've made that decision.
0:26:36 > 0:26:38The person leaving us is...
0:26:46 > 0:26:48..Zoe. Sorry, Zo.
0:26:48 > 0:26:51- Thank you very much.- Thank you very much for the opportunity.
0:26:51 > 0:26:53- Thank you. Well done, guys. - Well done, Zo.
0:27:06 > 0:27:12Do you know what? I am really happy that I had the experience.
0:27:12 > 0:27:15And I don't think I could have done any better.
0:27:16 > 0:27:18So, I really honestly am happy,
0:27:18 > 0:27:21and I'm thrilled for Danny and Cheryl.
0:27:24 > 0:27:27I feel amazing. I can't believe that I got through,
0:27:27 > 0:27:28I absolutely can't believe it.
0:27:30 > 0:27:31It's serious now.
0:27:31 > 0:27:34I've got to do a proper job if I want to stay in this competition,
0:27:34 > 0:27:36and I do.
0:27:38 > 0:27:40Getting through to the final, it's great, you know.
0:27:40 > 0:27:42But again already my head is racing.
0:27:42 > 0:27:45It's ridiculous. You know, food is starting to take over my life.
0:27:45 > 0:27:48Now it's down to the last eight, it's going to get really tough.
0:27:48 > 0:27:52- Well done!- Cheers, well done, you. - Cheers.- Thank you, guys.
0:27:54 > 0:27:59Next week, Cheryl and Danny will join the other six celebrities
0:27:59 > 0:28:01who have made it through
0:28:01 > 0:28:04as the fight for the title intensifies.
0:28:04 > 0:28:07You've got something special, always knew you did.
0:28:11 > 0:28:13That's superb.
0:28:14 > 0:28:18That vanilla essence is now making it taste like soup.
0:28:19 > 0:28:22The two celebrities leaving us are...
0:28:50 > 0:28:53Subtitles by Red Bee Media Ltd