0:00:03 > 0:00:05We've had 16 celebrities
0:00:05 > 0:00:07battling it out to win the MasterChef crown.
0:00:11 > 0:00:13There's massive pressure!
0:00:13 > 0:00:15This is worse than A-levels!
0:00:18 > 0:00:19Only the best are left.
0:00:19 > 0:00:22Now the competition REALLY begins!
0:00:24 > 0:00:26I'd love to get to the final.
0:00:26 > 0:00:28I would almost feel I'd failed if I didn't.
0:00:28 > 0:00:30I'm really happy to be here,
0:00:30 > 0:00:31but I want more now.
0:00:44 > 0:00:48After four weeks of intense challenges,
0:00:48 > 0:00:50these eight celebrities are back
0:00:50 > 0:00:52to fight for their place in the competition.
0:00:56 > 0:00:57It feels amazing to be in the final eight.
0:00:57 > 0:01:00But now I'm here, I really want to go for it.
0:01:00 > 0:01:03I want to really make my mark.
0:01:05 > 0:01:08I'm thinking and dreaming about food.
0:01:08 > 0:01:11That's the first thing I think about in the morning,
0:01:11 > 0:01:13the last thing before I sleep. It just takes over.
0:01:17 > 0:01:20They say, "It's not about winning, it's about taking part."
0:01:20 > 0:01:22No, it's about winning!
0:01:34 > 0:01:38You've made it to the final eight. That is fantastic.
0:01:38 > 0:01:39That's a huge achievement.
0:01:42 > 0:01:44You have to cook for us one dish.
0:01:44 > 0:01:47One dish that shows that you have the potential
0:01:47 > 0:01:49to go further in the competition,
0:01:49 > 0:01:52if not the potential to WIN the competition.
0:01:54 > 0:01:56At the end of this,
0:01:56 > 0:01:59not one, but two of you are going home.
0:02:02 > 0:02:04Ladies and gentlemen, 1½ hours -
0:02:04 > 0:02:07your show-stopper. Let's cook.
0:02:18 > 0:02:21I'm loving being a part of MasterChef.
0:02:23 > 0:02:25I just want to make sure
0:02:25 > 0:02:27I keep going, keep doing a good job, and stay in as long as I can.
0:02:32 > 0:02:36Michael, the waft from your bench is one of butter, sugar and vanilla.
0:02:36 > 0:02:37Yes.
0:02:37 > 0:02:39Which can only mean one thing - a dessert.
0:02:39 > 0:02:41When it comes to a show-stopper, whenever I'm out,
0:02:41 > 0:02:45it's the desserts that make me go, "Wow!" So I thought it was a good choice.
0:02:45 > 0:02:47I'll do a strawberry cheesecake,
0:02:47 > 0:02:49shortbread stack with vanilla cream, and end with something different -
0:02:49 > 0:02:53strawberry, basil and black pepper smoothie.
0:02:53 > 0:02:54I think at this stage,
0:02:54 > 0:02:56I need to show that I can raise my game
0:02:56 > 0:02:58and achieve a higher level.
0:03:03 > 0:03:05Gregg loves desserts. Win over Gregg,
0:03:05 > 0:03:07you have a touch.
0:03:07 > 0:03:09Cos he'll win over John. "Come on, John.
0:03:09 > 0:03:11"It's a dessert. It's got sugar in it - it's amazing!"
0:03:11 > 0:03:14The issue for Michael is he has not just one thing that could go wrong,
0:03:14 > 0:03:16he has three things that can go wrong.
0:03:16 > 0:03:18He has to convince you and I
0:03:18 > 0:03:21it's a really good idea to serve a strawberry smoothie with pepper and basil.
0:03:25 > 0:03:28I was taking this seriously from the first day I came in.
0:03:33 > 0:03:35This one plate,
0:03:35 > 0:03:37I think it's very important
0:03:37 > 0:03:40not to try and throw too many things at it.
0:03:40 > 0:03:42Not too intricate. I want to just get through.
0:03:48 > 0:03:50I'm cooking herb-encrusted rack of lamb,
0:03:50 > 0:03:53with red wine
0:03:53 > 0:03:55and ruby port jus.
0:03:55 > 0:03:58- How does it feel to be back here cooking?- It's fantastic!
0:03:58 > 0:04:02But I can just feel the pressure now after meeting these new people.
0:04:02 > 0:04:07I don't know what my competition is, so it's a bit scary!
0:04:08 > 0:04:11Javine is promising us
0:04:11 > 0:04:14a classic dish, a restaurant-style dish.
0:04:14 > 0:04:17Every single element of that dish has got to be beautiful
0:04:17 > 0:04:18for the dish to succeed.
0:04:21 > 0:04:23Guys, half an hour's gone!
0:04:28 > 0:04:32I think the competition's gone really well, so far.
0:04:32 > 0:04:35So...I'm feeling quite confident.
0:04:35 > 0:04:39This is a step beyond anything I've really done before.
0:04:39 > 0:04:41If it does work and I pull it off,
0:04:41 > 0:04:43it should secure me going through.
0:04:46 > 0:04:48What will you cook for us?
0:04:48 > 0:04:51Venison with a celeriac puree,
0:04:51 > 0:04:53wild mushrooms, served in a potato basket.
0:04:53 > 0:04:56And a beetroot and pork jus.
0:04:56 > 0:04:58We know you sometimes get nervous.
0:04:58 > 0:05:00How are you feeling today?
0:05:00 > 0:05:01I'm calming down now
0:05:01 > 0:05:03because I've made it this far,
0:05:03 > 0:05:04and I'm really surprised.
0:05:04 > 0:05:06So there must be something,
0:05:06 > 0:05:07and if I can harness that,
0:05:07 > 0:05:10that will be what carries me through.
0:05:22 > 0:05:25So far, I have lucked out, big time.
0:05:30 > 0:05:32I'm nervous that any moment now,
0:05:32 > 0:05:36John and Gregg might realise I don't have a clue what I'm doing!
0:05:45 > 0:05:47Jamie, what trump card will you play today?
0:05:47 > 0:05:49I have some red mullet,
0:05:49 > 0:05:51and some langoustines,
0:05:51 > 0:05:54which I'm going to do with a shellfish bisque,
0:05:54 > 0:05:55and some saffron fondant potatoes,
0:05:55 > 0:05:57and some green beans.
0:05:57 > 0:06:00You have thrown into that sauce for one dish
0:06:00 > 0:06:01a whole lobster tail,
0:06:01 > 0:06:04two lobster claws,
0:06:04 > 0:06:06the shells of four langoustines.
0:06:06 > 0:06:10- That is going to have to be simply stunning, isn't it?- That should be
0:06:10 > 0:06:13the best shellfish bisque you have ever tasted.
0:06:17 > 0:06:20Jamie needs a good balancing act here, John,
0:06:20 > 0:06:24because his dish could be opulent and succulent, but it's rich.
0:06:26 > 0:06:27You're halfway!
0:06:28 > 0:06:31It means you've got 45 minutes left.
0:06:39 > 0:06:41John and Gregg have invested time in you.
0:06:41 > 0:06:43They've put you through to this point.
0:06:43 > 0:06:46You want to do well for them, you really do.
0:06:49 > 0:06:52I'm not feeling very confident today.
0:06:52 > 0:06:55I've got a lot to do,
0:06:55 > 0:06:58and I haven't done it right once.
0:06:58 > 0:07:01Last night, I was on the verge of breaking down,
0:07:01 > 0:07:03and thinking of excuses not to come in.
0:07:07 > 0:07:09What are you cooking for us?
0:07:09 > 0:07:11I'm making a Moroccan high tea.
0:07:11 > 0:07:12It's like a normal high tea,
0:07:12 > 0:07:15but I'm doing a Moroccan twist to it.
0:07:15 > 0:07:18So I'm trying to bring my two great cultures together.
0:07:18 > 0:07:22So I'm doing saffron chicken sandwiches,
0:07:22 > 0:07:24stuffed sardine sandwiches,
0:07:24 > 0:07:27stuffed dates with almond paste,
0:07:27 > 0:07:29and I'm doing vanilla sables.
0:07:29 > 0:07:32But why would you do all these little things,
0:07:32 > 0:07:34rather than do one exquisite dish?
0:07:34 > 0:07:38I just feel some of my personality has to be on that plate.
0:07:48 > 0:07:53If I won this competition, it would be astonishing!
0:07:56 > 0:07:59I don't know if John and Gregg will think this dish difficult enough
0:07:59 > 0:08:02to warrant staying in this competition.
0:08:02 > 0:08:03It's difficult enough for me,
0:08:03 > 0:08:06but it might not be enough for them!
0:08:10 > 0:08:12Cheryl, pressure's on today. What will you cook for us?
0:08:12 > 0:08:14Minced prawn agnolotti,
0:08:14 > 0:08:16with a sauteed lobster,
0:08:16 > 0:08:19and prawn oil with butternut squash puree.
0:08:19 > 0:08:21I thought, "I've got to do something now
0:08:21 > 0:08:24"out of my comfort zone."
0:08:24 > 0:08:26- Why do YOU love this dish? - It's really tasty.
0:08:26 > 0:08:28I liked the picture
0:08:28 > 0:08:31of how I imagined it would look, and I thought,
0:08:31 > 0:08:33"Right, let's have a go at this."
0:08:33 > 0:08:35My daughter, on Sunday,
0:08:35 > 0:08:38asked to have this dish instead of Sunday roast.
0:08:38 > 0:08:42I was a bit wounded, cos I love my Sunday roast, but, yeah.
0:08:42 > 0:08:45Still a huge amount of work to do, not a lot of time.
0:08:45 > 0:08:48- No.- You're going to get it done? - Yeah, I'll be done.
0:08:52 > 0:08:54Cheryl is doing agnolotti.
0:08:54 > 0:08:57It sounds a beautiful, elegant dish.
0:08:57 > 0:09:01For me, there is one thing she has to be very careful of.
0:09:01 > 0:09:04The butternut squash could overpower every single bit of work
0:09:04 > 0:09:06that Cheryl's doing.
0:09:07 > 0:09:10Only 20 minutes left.
0:09:13 > 0:09:16The learning curve in this process has been immense.
0:09:20 > 0:09:23Today, I'm going for broke.
0:09:23 > 0:09:26A madness had descended,
0:09:26 > 0:09:29and I'm going to attempt a shaped tuile biscuit.
0:09:29 > 0:09:31I've even made my own template out of an ice-cream tub.
0:09:39 > 0:09:41Emma, the usual big smile on your face?
0:09:41 > 0:09:44- Happy to be back.- What will you cook to put a smile on our face?
0:09:44 > 0:09:47I'm going to do you a spiced pear,
0:09:47 > 0:09:50stuffed with prunes that have been warmed in Armagnac.
0:09:50 > 0:09:53And I will serve that with a pistachio praline cream
0:09:53 > 0:09:55and an orange tuile biscuit.
0:09:55 > 0:09:59You are promising a lot of dainty detail here. You're really pushing yourself.
0:09:59 > 0:10:02I really am. I think this is part of the process.
0:10:02 > 0:10:05It's about broadening your experience.
0:10:05 > 0:10:07When I first came here,
0:10:07 > 0:10:10I'd never poached an egg, lest we forget.
0:10:10 > 0:10:12And now I've just made that.
0:10:12 > 0:10:16That's because of you two, that is.
0:10:20 > 0:10:24What has happened to Emma?! John, she is cooking like a pro.
0:10:24 > 0:10:26Beautiful, stunning stuff.
0:10:26 > 0:10:30As long as she really has learned the skills to pull it off.
0:10:35 > 0:10:37Only 15 minutes left now, please.
0:10:42 > 0:10:44Since I finished playing,
0:10:44 > 0:10:48I've craved that adrenalin rush, that buzz.
0:10:48 > 0:10:51Being in a kitchen has given me the majority of that buzz.
0:10:59 > 0:11:01I know what I can produce.
0:11:01 > 0:11:03If I do it right, get everything spot on,
0:11:03 > 0:11:06then it will look good, should taste pretty good,
0:11:06 > 0:11:08and hopefully that'll be enough.
0:11:10 > 0:11:12I'm doing pan-fried pigeon breast,
0:11:12 > 0:11:14on a bubble and squeak rosti
0:11:14 > 0:11:17with a Muscadet sauce and a fig tarte tatin.
0:11:17 > 0:11:18What's the sweetcorn for?
0:11:18 > 0:11:20Ah, sorry, it's a sweetcorn veloute, just on the other side,
0:11:20 > 0:11:23to go with the...
0:11:23 > 0:11:26Danny, you're going for sweet and savoury on the same plate.
0:11:26 > 0:11:28Exciting stuff, if you get it right.
0:11:28 > 0:11:31If I get it right. If I try everything, and it works,
0:11:31 > 0:11:32I think it will be great.
0:11:32 > 0:11:34If it goes wrong,
0:11:34 > 0:11:37I'll be seeing you guys on the telly.
0:11:41 > 0:11:43You have got just ten minutes
0:11:43 > 0:11:46to make this dish perfect!
0:12:05 > 0:12:07Three minutes! Come on!
0:12:19 > 0:12:21That's it! Your time's up.
0:12:21 > 0:12:23Stop!
0:12:33 > 0:12:35First up is Michael,
0:12:35 > 0:12:39who has made a trio of strawberry desserts.
0:12:39 > 0:12:41A shortbread biscuit stack with vanilla cream,
0:12:41 > 0:12:44a basil and black pepper smoothie,
0:12:44 > 0:12:47and a cheesecake with strawberry coulis.
0:12:56 > 0:12:58Your shortbread, with the cream
0:12:58 > 0:13:00and the strawberries is beautifully executed.
0:13:00 > 0:13:03Soft, crumbly shortbread. Buttery, but still sweet and lovely,
0:13:03 > 0:13:05intense with the strawberries.
0:13:08 > 0:13:10Tang of basil, sweetness of the strawberry,
0:13:10 > 0:13:13the wine-like flavour of strawberry.
0:13:13 > 0:13:15Yeah. Pretty nice.
0:13:23 > 0:13:27Your cheesecake - the base is beautiful, your coulis is wonderful,
0:13:27 > 0:13:28but the underlying flavour in there
0:13:28 > 0:13:30is way too much vanilla essence.
0:13:30 > 0:13:34That vanilla essence is now making it taste like soap.
0:13:36 > 0:13:38Two out of three ain't bad.
0:13:40 > 0:13:44It could have gone better. "Your cheesecake tastes like soap."
0:13:46 > 0:13:49I'm guessing that's not good, is it(?)
0:13:50 > 0:13:54Rebecca's served her venison on baked beetroot
0:13:54 > 0:13:56with a potato basket
0:13:56 > 0:13:59filled with celeriac and truffle-oil puree
0:13:59 > 0:14:00and sauteed mushrooms,
0:14:00 > 0:14:04and a beetroot and port sauce.
0:14:13 > 0:14:15I like your smooth celeriac puree,
0:14:15 > 0:14:17rich with truffle oil, going well with the mushrooms on top.
0:14:17 > 0:14:19The crispy potato basket adds that texture.
0:14:19 > 0:14:22But for me, that sweet beetroot
0:14:22 > 0:14:25is overpowering the venison completely.
0:14:36 > 0:14:39I really like your basket. Not easy to do and brilliantly done.
0:14:39 > 0:14:42But I can't see anything standing up to the combination
0:14:42 > 0:14:45of celeriac, truffle oil and beetroot.
0:14:45 > 0:14:47They're big old flavours.
0:14:47 > 0:14:48It wasn't a disaster.
0:14:48 > 0:14:50I've produced something
0:14:50 > 0:14:51that was fairly edible,
0:14:51 > 0:14:54and looked really good. I've done myself justice.
0:14:54 > 0:14:59Jamie's dish is pan-fried red mullet
0:14:59 > 0:15:02with langoustines, saffron fondant potatoes,
0:15:02 > 0:15:05red pepper, broad beans and sea beet,
0:15:05 > 0:15:07with a shellfish bisque.
0:15:09 > 0:15:11Good-looking dish, Jamie.
0:15:11 > 0:15:13And very opulent.
0:15:13 > 0:15:16A whole lobster to make that sauce.
0:15:16 > 0:15:18Only the best for you guys.
0:15:18 > 0:15:21Whoa! Yeah.
0:15:21 > 0:15:24Yes, yes, yes, yes.
0:15:33 > 0:15:35Your sauce, your mullet and your langoustines
0:15:35 > 0:15:39explode into your mouth and just fill you with sunshine.
0:15:39 > 0:15:43And I really like the greens.
0:15:43 > 0:15:44I love the flavours, Jamie.
0:15:44 > 0:15:47I think it's executed really well. I like the presentation.
0:15:47 > 0:15:50The sauce deserved a whole lobster in it.
0:15:50 > 0:15:53I'd take that home and I'd spread it on toast. HE LAUGHS
0:15:59 > 0:16:01The fish is cooked really nicely.
0:16:01 > 0:16:05But the power and the sweetness of that sauce is incredible.
0:16:05 > 0:16:08Restaurant standard, Jamie. That's superb.
0:16:11 > 0:16:13I'm really thrilled.
0:16:13 > 0:16:15That's given my confidence a real boost.
0:16:18 > 0:16:23Emma's poached pear has been spiced with vanilla, cinnamon and ginger,
0:16:23 > 0:16:26stuffed with Armagnac-soaked prunes,
0:16:26 > 0:16:29and accompanied by a quenelle of vanilla cream,
0:16:29 > 0:16:32topped with crushed pistachio praline,
0:16:32 > 0:16:34a praline disc,
0:16:34 > 0:16:36and an orange tuile.
0:16:36 > 0:16:39Your presentation suggests to me
0:16:39 > 0:16:42that you are taking this competition really seriously.
0:16:42 > 0:16:45- I think it's stunning.- Thank you.
0:16:54 > 0:16:56Great tuiles, beautifully poached pear.
0:16:56 > 0:16:58It's as soft as you like.
0:16:58 > 0:17:00Nice praline.
0:17:00 > 0:17:02Everything made very, very well.
0:17:05 > 0:17:08Your pear, rich with vanilla. A taint of lemon and orange.
0:17:08 > 0:17:10The sweetness of the orange tuile,
0:17:10 > 0:17:13with that really lovely bitter-but-sweet cream
0:17:13 > 0:17:14and the pistachio nuts.
0:17:14 > 0:17:17I think it's absolutely beautiful.
0:17:17 > 0:17:19You've got something special.
0:17:19 > 0:17:20Always knew you did.
0:17:20 > 0:17:23And today, for me, you've proved it. Brilliant.
0:17:23 > 0:17:25Thank you very much, John.
0:17:26 > 0:17:27It was very important to me
0:17:27 > 0:17:30that I do something
0:17:30 > 0:17:33that justifies my being here.
0:17:33 > 0:17:39I think I have managed to do that today, and I'm really, really pleased.
0:17:39 > 0:17:42Laila's Moroccan high tea
0:17:42 > 0:17:44consists of sable biscuits,
0:17:44 > 0:17:48dates stuffed with almonds and cinnamon,
0:17:48 > 0:17:51honey pancakes with fig jam and cinnamon clotted cream,
0:17:51 > 0:17:53and three kinds
0:17:53 > 0:17:56of open sandwich.
0:17:56 > 0:17:59Saffron chicken and onion on one,
0:17:59 > 0:18:03cucumber, with an orange water, sugar and lemon dressing on the second,
0:18:03 > 0:18:08and spiced sardines topped with quail eggs on the third.
0:18:24 > 0:18:26The stars of the show are the sweet notes.
0:18:26 > 0:18:28I love the honeycomb pancakes.
0:18:28 > 0:18:31Your vanilla sables are beautifully made,
0:18:31 > 0:18:33rich with vanilla.
0:18:33 > 0:18:36Your dates, with that filling, are beautiful.
0:18:36 > 0:18:40But, the savoury notes are a bit rough around the edges.
0:18:40 > 0:18:42I don't like your savoury things.
0:18:42 > 0:18:47I find the chicken on the bread dry,
0:18:47 > 0:18:49I find the cucumber on the bread soggy.
0:18:49 > 0:18:52And egg and sardine -
0:18:52 > 0:18:53I just don't like.
0:18:59 > 0:19:02If I'm fortunate enough to go through to the next round,
0:19:02 > 0:19:06I'll know not to make the same mistakes.
0:19:06 > 0:19:08Danny's made pan-fried pigeon breast,
0:19:08 > 0:19:11with a bubble and squeak rosti,
0:19:11 > 0:19:13and a fig tarte tatin.
0:19:13 > 0:19:16He's serving it with two sauces -
0:19:16 > 0:19:18Muscadet and grape,
0:19:18 > 0:19:20and a sweetcorn veloute.
0:19:30 > 0:19:32I like the individual presentation.
0:19:32 > 0:19:34I like the austerity of the dish.
0:19:34 > 0:19:37I like the absolute precision of the dish.
0:19:37 > 0:19:41The fact that those sauces of yours shine the way they do
0:19:41 > 0:19:44shows somebody who has practised and is very accomplished.
0:19:44 > 0:19:46But for me,
0:19:46 > 0:19:50there are so many sweet and sticky things on that plate
0:19:50 > 0:19:53I can't taste the beauty of the pigeon.
0:20:06 > 0:20:10There are a little too many big flavours here for that pigeon,
0:20:10 > 0:20:12but, I mean, it's executed brilliantly.
0:20:12 > 0:20:16It was worth pushing yourself. It's not perfect,
0:20:16 > 0:20:18but it's very impressive.
0:20:18 > 0:20:22I was pleased. I maybe tried a bit too hard,
0:20:22 > 0:20:24but I wasn't prepared to risk going home
0:20:24 > 0:20:26from not doing enough.
0:20:26 > 0:20:29Javine's parsley and thyme-crusted rack of lamb
0:20:29 > 0:20:33is resting on a potato and parsnip rosti,
0:20:33 > 0:20:36with spinach, minted pea puree,
0:20:36 > 0:20:39baby carrots, and a red wine and port jus.
0:20:47 > 0:20:49Lovely textures.
0:20:49 > 0:20:52The lamb is really soft, the rosti still has a bit of firmness to it.
0:20:52 > 0:20:55The spinach is lovely and slippery.
0:20:55 > 0:20:57Great touch.
0:21:04 > 0:21:06You start with that very, very sweet lamb,
0:21:06 > 0:21:08and that wonderfully flavoured cooked spinach.
0:21:08 > 0:21:13Then you have mint running through the peas as well, which is quite refreshing.
0:21:13 > 0:21:16Then you hit the huge amounts of garlic going through the breadcrumb on the lamb.
0:21:16 > 0:21:18All the beautiful cooking, all the work
0:21:18 > 0:21:22you put into that dish - everything that is really accomplished -
0:21:22 > 0:21:27has been completely masked by that very thick, strong sauce.
0:21:27 > 0:21:30I mean, it's jelly-like!
0:21:30 > 0:21:33It went OK.
0:21:33 > 0:21:37I was trying to get that thick sort of sauce,
0:21:37 > 0:21:40and I just failed miserably on it, so I'm a bit upset about that.
0:21:40 > 0:21:42Last up is Cheryl,
0:21:42 > 0:21:44who has made agnolotti, stuffed with minced prawn,
0:21:44 > 0:21:48accompanied by sauteed lobster,
0:21:48 > 0:21:52butternut squash puree, and a fennel and star anise prawn oil.
0:21:56 > 0:21:57That's beautiful!
0:22:09 > 0:22:11The lobster has perfect texture.
0:22:11 > 0:22:13The pasta is light.
0:22:13 > 0:22:16Your puree is just as smooth as silk.
0:22:16 > 0:22:20It's just great. There's strength, as well, in that oil.
0:22:20 > 0:22:24I was worried about the sweetness of the puree. Actually, it's a fine match.
0:22:24 > 0:22:25A fine match.
0:22:25 > 0:22:27You should be really proud of yourself.
0:22:27 > 0:22:29I so am!
0:22:29 > 0:22:32I didn't expect this. Have you not eaten for a while?
0:22:32 > 0:22:33THEY LAUGH
0:22:40 > 0:22:41Your pasta is made beautifully.
0:22:41 > 0:22:44The filling is lovely and smooth.
0:22:44 > 0:22:47The puree is wonderful. The oil is wonderful and rich.
0:22:47 > 0:22:50I think it's really well made and really well executed.
0:22:50 > 0:22:52It's showing real skill.
0:22:52 > 0:22:53Cheryl, good on ya!
0:22:53 > 0:22:56Yay! Thank you!
0:22:58 > 0:23:00That was unbelievable.
0:23:00 > 0:23:03I didn't dream that they'd react like that.
0:23:03 > 0:23:04I was just amazed.
0:23:04 > 0:23:07I can't believe it all came off like it did.
0:23:09 > 0:23:11Our job now is to make a decision,
0:23:11 > 0:23:14because two of you are going to leave the competition.
0:23:17 > 0:23:19Thank you very much indeed. Off you go.
0:23:26 > 0:23:29- Oy vey!- Time just went!
0:23:31 > 0:23:34It has to be said, our eight celebs
0:23:34 > 0:23:35have really stepped up to the mark.
0:23:35 > 0:23:37Loads of skill on display.
0:23:37 > 0:23:38Inventiveness.
0:23:38 > 0:23:40Individual cookery styles.
0:23:40 > 0:23:42I think some of the cooking in here
0:23:42 > 0:23:44is truly impressive.
0:23:44 > 0:23:46My stand-out contestant today was Cheryl Baker.
0:23:46 > 0:23:50The pasta with the prawn and the lobster and the prawn oil,
0:23:50 > 0:23:54and even the butternut squash worked - it was beautiful.
0:23:54 > 0:23:55Beautiful food!
0:23:57 > 0:24:00Jamie Theakston, with that red mullet and that langoustine -
0:24:00 > 0:24:02sensational.
0:24:02 > 0:24:06And that bisque! John, the strength and the quality of that bisque
0:24:06 > 0:24:09was worth the admission fee on its own.
0:24:09 > 0:24:11Emma - poached pear,
0:24:11 > 0:24:12beautifully presented.
0:24:12 > 0:24:13Shining, exact.
0:24:13 > 0:24:16Tuile?! From Emma?! I mean, wow!
0:24:16 > 0:24:18Yeah, she's going for it.
0:24:18 > 0:24:21She's proved she can do it. She's in.
0:24:21 > 0:24:24Danny Mills can really cook.
0:24:24 > 0:24:26John, the technical ability, the precision,
0:24:26 > 0:24:29and the workload is just phenomenal!
0:24:29 > 0:24:31I don't think his dish worked as a whole dish,
0:24:31 > 0:24:32but the skill!
0:24:32 > 0:24:34The guy can cook!
0:24:34 > 0:24:37That sauce was as shiny as a mirror.
0:24:37 > 0:24:40It was unbelievable.
0:24:40 > 0:24:43Four in, four people to talk about.
0:24:43 > 0:24:45We'll lose two.
0:24:45 > 0:24:47All three ways of the strawberry that Michael did
0:24:47 > 0:24:49was a great-looking dish.
0:24:49 > 0:24:52But the little cheesecake in the middle disappointed.
0:24:52 > 0:24:53It looked a picture.
0:24:53 > 0:24:56Unfortunately, it tasted like something out of the laundry.
0:24:58 > 0:25:01I will never eat cheesecake again if I go out on this.
0:25:01 > 0:25:05I thought Laila was brave today, and really tried to come up
0:25:05 > 0:25:06with something original.
0:25:06 > 0:25:08There were some delicious things on there,
0:25:08 > 0:25:11but those savoury things were just bits on bread.
0:25:11 > 0:25:12I'm not completely confident.
0:25:12 > 0:25:15But I hope they can see something there.
0:25:15 > 0:25:17Rebecca's food today -
0:25:17 > 0:25:18when you ate the whole dish,
0:25:18 > 0:25:20all you got was truffle oil,
0:25:20 > 0:25:22celeriac and beetroot.
0:25:22 > 0:25:24Couldn't taste the venison.
0:25:24 > 0:25:26For me to produce something
0:25:26 > 0:25:30that warrants me going through into the next stages
0:25:30 > 0:25:32would be a massive achievement.
0:25:32 > 0:25:34Javine can cook, undoubtedly,
0:25:34 > 0:25:37because she cooked the lamb really well.
0:25:37 > 0:25:40But her port and wine sauce was reduced
0:25:40 > 0:25:43almost down to glue.
0:25:43 > 0:25:48And the strength in it overpowered everything else on the plate.
0:25:48 > 0:25:51I'd be really upset if I was to go today.
0:25:51 > 0:25:53I believe if I fine-tune a couple of things,
0:25:53 > 0:25:55I can do really well.
0:25:55 > 0:25:58So who stays? Who's got the skill?
0:25:58 > 0:26:00Who do I really believe in?
0:26:00 > 0:26:03Who do I think could actually challenge for the title?
0:26:03 > 0:26:05I think I know who should go.
0:26:25 > 0:26:27I've got to thank you for the hard work
0:26:27 > 0:26:31and pushing yourselves. There's no-one here in front of me who's not up for it,
0:26:31 > 0:26:33and who hasn't worked really hard.
0:26:36 > 0:26:40But we have made a decision.
0:26:40 > 0:26:43The two celebrities leaving us are...
0:26:53 > 0:26:55Laila...
0:26:55 > 0:26:57and Rebecca.
0:26:57 > 0:27:00Thank you, ladies.
0:27:07 > 0:27:10I'm upset I have to leave, cos I was really enjoying it,
0:27:10 > 0:27:12and I did feel there was lots to learn.
0:27:12 > 0:27:14It would have been nice to go further,
0:27:14 > 0:27:16but everyone's meal was fantastic,
0:27:16 > 0:27:19so I'm not surprised. I was kind of half expecting it.
0:27:19 > 0:27:23I think I've achieved everything
0:27:23 > 0:27:25that I could have hoped to have done.
0:27:25 > 0:27:26Woo!
0:27:28 > 0:27:31Aw, I'm so happy!
0:27:31 > 0:27:34I feel amazing, because I honestly thought I might be going.
0:27:34 > 0:27:38I've really got a chance now to push myself even further.
0:27:38 > 0:27:40A-ha! I'm in the final six.
0:27:40 > 0:27:41I absolutely can't believe it.
0:27:41 > 0:27:46I'm relieved. Now, I would love to get to the final.
0:27:46 > 0:27:50Oh, it's amazing. I can't wait to tell my mum.
0:27:50 > 0:27:52She'll be made up!
0:27:57 > 0:27:59Tomorrow night,
0:27:59 > 0:28:03in their quest to become Celebrity MasterChef,
0:28:03 > 0:28:07these six face a challenge that has them all at sea.
0:28:07 > 0:28:11If I drop this, I'm literally going to punch myself in the face.
0:28:11 > 0:28:13There's loads to do. I don't know if we can do it.
0:28:13 > 0:28:15- Speed it up, or we're going to fail.- Hot, hot, hot, hot, hot!
0:28:15 > 0:28:18It's getting warm in here.
0:28:18 > 0:28:22Oven! Oven! I'm in a bit of a rush.
0:28:22 > 0:28:24You've got to know what you're doing. Which I don't, really.
0:28:27 > 0:28:30It's the calm before the storm, this.
0:28:38 > 0:28:40That is not good.
0:28:54 > 0:28:57Subtitles by Red Bee Media Ltd