0:00:03 > 0:00:07We've had 16 celebrities battling it out to win the MasterChef crown.
0:00:11 > 0:00:14The pressure is endless on this show.
0:00:18 > 0:00:22Only the best are left. Now the competition really begins.
0:00:24 > 0:00:26Another knockout round today.
0:00:26 > 0:00:29Hopefully we're still here tomorrow.
0:00:29 > 0:00:31You can't think anything less than getting to the final.
0:00:43 > 0:00:46Celebrity MasterChef and we have our final six celebrities.
0:00:49 > 0:00:51It feels amazing to be in the final six.
0:00:51 > 0:00:54I don't think I ever thought I'd really make it this far.
0:00:54 > 0:00:59I am all consumed by MasterChef - every waking minute.
0:00:59 > 0:01:02And probably in my dreams as well.
0:01:02 > 0:01:05Lot of pressure on today's plate - it could all end today.
0:01:06 > 0:01:09So it's absolutely vital that I get it right.
0:01:10 > 0:01:12At the end of the day we're going to lose two.
0:01:12 > 0:01:14They want to stay in the competition,
0:01:14 > 0:01:16they've got to deliver something wonderful.
0:01:28 > 0:01:29Welcome back.
0:01:29 > 0:01:31Good to see you.
0:01:34 > 0:01:37We want a dish inspired by somebody you love.
0:01:41 > 0:01:43Something that celebrates a memory.
0:01:46 > 0:01:50At the end of today, two of you are leaving us.
0:01:53 > 0:01:57Guys, put your heart and soul into this - it's a really special round.
0:02:00 > 0:02:02One hour and 15 minutes.
0:02:03 > 0:02:04Let's cook.
0:02:12 > 0:02:15Today we want to see our celebs cook with their heart
0:02:15 > 0:02:16as well as their head.
0:02:16 > 0:02:19Delivered with skill, forged from passion.
0:02:26 > 0:02:30Cheryl Baker has great knowledge. Her food can be brilliant.
0:02:43 > 0:02:45- Great smells coming from your bench.- Thank you.
0:02:45 > 0:02:49- What are you going to cook for us? - I'm making an orange souffle.
0:02:50 > 0:02:55A champagne sorbet and orange biscuits with chocolate.
0:02:55 > 0:02:58- So you got oranges and champagne? - Bucks fizz.- A bucks fizz.- Yes.
0:03:00 > 0:03:02Very good.
0:03:02 > 0:03:04Inspiration is Mike Nolan, who I first met years ago
0:03:04 > 0:03:06when I first started with Bucks Fizz.
0:03:06 > 0:03:09He's one of my best mates but he almost lost his life.
0:03:09 > 0:03:14We had a coach crash and he had brain damage and he nearly died.
0:03:14 > 0:03:16We still work together, he still rips my skirt off,
0:03:16 > 0:03:19I still love him so much and this is for him.
0:03:19 > 0:03:21Plenty of things can go wrong today.
0:03:21 > 0:03:23If I do it well, it could all be marvellous.
0:03:23 > 0:03:25If I do it wrong, I could be waving goodbye.
0:03:30 > 0:03:32I'm scared because all of those three things
0:03:32 > 0:03:35are technically demanding and they have to be precise.
0:03:38 > 0:03:40That is tricky in the extreme.
0:03:41 > 0:03:43I'm living life on the edge today
0:03:43 > 0:03:45because I've gone for an orange souffle
0:03:45 > 0:03:48which can go horribly, horribly wrong.
0:03:48 > 0:03:51Because it's personal, because I'm actually dedicating it
0:03:51 > 0:03:54to someone that means so much to me, it's important that I get it right.
0:03:54 > 0:03:58And also because it's going to keep me in the competition, hopefully.
0:04:00 > 0:04:02You've had 20 minutes.
0:04:06 > 0:04:09Michael Underwood - he has skill and passion. I love some of his food.
0:04:15 > 0:04:18But there's always the odd mistake with Michael.
0:04:18 > 0:04:21He has got to aim for absolute perfection.
0:04:25 > 0:04:27Michael, what are you cooking for us?
0:04:27 > 0:04:31I'm doing a classic New York City burger, with Delmonico potatoes,
0:04:31 > 0:04:33battered gherkins and a spicy corn relish.
0:04:33 > 0:04:35I have no idea what a Delmonico potato is.
0:04:35 > 0:04:38Basically it's potatoes cooked in cream and milk,
0:04:38 > 0:04:40with a small parmesan cheese and baked off.
0:04:40 > 0:04:45This is a sort of celebration of New York by the sounds of it, why is it?
0:04:45 > 0:04:46I got married in New York.
0:04:46 > 0:04:48On the day of our wedding there was two foot of snow
0:04:48 > 0:04:50and the restaurant at the hotel couldn't open.
0:04:50 > 0:04:53After our wedding, we're thinking, "What are we going to eat?"
0:04:53 > 0:04:55All we had was the 24-hour menu.
0:04:55 > 0:04:58We were sat there, me in my suit, my lovely wife in her beautiful dress
0:04:58 > 0:04:59with a cocktail each and a burger.
0:04:59 > 0:05:01It puts a smile on my face even thinking about it.
0:05:01 > 0:05:03It's something I'd like to eat -
0:05:03 > 0:05:06whether it's good enough for MasterChef I'm not sure.
0:05:09 > 0:05:11I know to most people a burger's just a burger.
0:05:13 > 0:05:14But to me,
0:05:14 > 0:05:18this burger brings out one of the happiest memories I've ever had.
0:05:20 > 0:05:22That moment that I got married -
0:05:22 > 0:05:25it means the world to me.
0:05:25 > 0:05:28Javine Hylton - I believe she's got a great touch
0:05:28 > 0:05:29but she cooks very well.
0:05:39 > 0:05:44- Javine, what are you going to cook for us?- I'm doing a rhubarb tart with crumble on top,
0:05:44 > 0:05:48with ginger ice-cream and a rhubarb coulis.
0:05:48 > 0:05:49Javine, from you a dessert?
0:05:49 > 0:05:51My daughter loves crumble,
0:05:51 > 0:05:55she loves ice-cream and it's completely inspired by her.
0:05:55 > 0:05:56What about timing today, Javine?
0:05:56 > 0:05:58Yeah, I've got a lot to do,
0:05:58 > 0:06:00so I'm just pushed for time trying to get everything done.
0:06:00 > 0:06:03- Javine, good luck.- Thank you.
0:06:07 > 0:06:11Javine is cooking a rhubarb crumble tart with ginger ice-cream.
0:06:13 > 0:06:18If Javine can produce this dessert with style and flavour and elegance,
0:06:18 > 0:06:19I will be blown off my feet.
0:06:22 > 0:06:24Serious pressure today.
0:06:24 > 0:06:26I'm not really used to doing desserts.
0:06:29 > 0:06:32It's inspired by my daughter and she's the love of my life
0:06:32 > 0:06:34so I thought I'd do something based around her.
0:06:35 > 0:06:37Guys, you are halfway.
0:06:38 > 0:06:39Halfway.
0:06:42 > 0:06:46Danny Mills, there is a guy who wants to demonstrate
0:06:46 > 0:06:47all his skill on one plate.
0:06:51 > 0:06:54Don't push yourself so hard, Danny.
0:06:54 > 0:06:57Today, just show us some simplistic beauty.
0:07:04 > 0:07:07Competition's hotting up, Danny, what are you going to cook for us today?
0:07:07 > 0:07:11I'm going to do a piece of fillet beef with some potatoes,
0:07:11 > 0:07:13- a red wine gravy, just on some spinach.- And the inspiration?
0:07:13 > 0:07:15My nan used to cook beef fillets for me.
0:07:15 > 0:07:18Normally on a Saturday. I'd go round, look after her.
0:07:18 > 0:07:20No longer with us but that's where the inspiration comes from.
0:07:20 > 0:07:23- Happy memory?- It is, yeah.
0:07:23 > 0:07:26My nan was a very, very dear person to me - very, very strong woman.
0:07:26 > 0:07:27Lot of respect for her.
0:07:27 > 0:07:30Probably one of the only people in the world that I was ever scared of.
0:07:30 > 0:07:33It was good times and good memories. I just want to make my nan proud.
0:07:39 > 0:07:40My nan died a few years ago now.
0:07:42 > 0:07:44Sad, obviously, when she passed away.
0:07:45 > 0:07:48But I've taken on a lot that I learnt from her.
0:07:50 > 0:07:53Danny Mills is going to cook for us a steak with potatoes,
0:07:53 > 0:07:55mushrooms, red wine sauce and horseradish.
0:07:57 > 0:08:01If he gets every single thing right, it's going to be a beautiful dish.
0:08:05 > 0:08:07You've got to push now, 25 minutes left.
0:08:12 > 0:08:15Emma Kennedy, a lady who has a really interesting imagination.
0:08:19 > 0:08:21Her food has gone right up there,
0:08:21 > 0:08:23she has just got to keep that momentum going.
0:08:24 > 0:08:26Prove it wasn't a flash in the pan.
0:08:32 > 0:08:34Emma, what are you cooking for us?
0:08:34 > 0:08:37I am cooking a lamb loin, served on green olives with basil,
0:08:37 > 0:08:41with a flash-braised lettuce with anchovies
0:08:41 > 0:08:42and then goat's cheese quenelle.
0:08:42 > 0:08:45- Who's inspired this dish? - This is for my dad.
0:08:45 > 0:08:48He used to take us every year on holidays that made
0:08:48 > 0:08:52absolutely no sense whatsoever, but were strangely brilliant.
0:08:52 > 0:08:54And about two weeks ago,
0:08:54 > 0:08:58I went to a restaurant and there was this crazy lamb dish on the menu.
0:08:58 > 0:09:01It made no sense whatsoever, yet was strangely brilliant.
0:09:01 > 0:09:03And it came to me and I thought,
0:09:03 > 0:09:06"Well, I'll do that, that's like my dad on a plate."
0:09:06 > 0:09:10- Emma, sounds really interesting. - Thank you.
0:09:14 > 0:09:17I want to show John and Gregg that I mean business.
0:09:19 > 0:09:24In a nutshell, I'm attempting to recreate a Michelin-star dish
0:09:24 > 0:09:27that I saw once, from memory.
0:09:29 > 0:09:31I haven't even got a recipe to follow.
0:09:34 > 0:09:38Emma is pushing the boat out - extraordinary-sounding dish.
0:09:38 > 0:09:42I hope, for Emma, that risk pays off because it sounds quite kooky.
0:09:44 > 0:09:47Guys, you've got 20 minutes left, that's all you've got.
0:09:54 > 0:09:57Jamie Theakston has delivered some really good food.
0:10:07 > 0:10:11- What are you cooking for us? - Fish fingers.- Fish fingers?- Yes.
0:10:11 > 0:10:12Tell us what it really is.
0:10:12 > 0:10:15These will be the finest fish fingers you'll have ever tasted.
0:10:15 > 0:10:17You're saying fish fingers - I can see peas,
0:10:17 > 0:10:18you've got some chips over there.
0:10:18 > 0:10:22You've got fennel and tomato sauce so this is more than just fish fingers?
0:10:22 > 0:10:25Yeah, I'm going to put some fennel and some onions in my peas.
0:10:25 > 0:10:27I'm making my own ketchup.
0:10:27 > 0:10:31I'm going to make a lemon mayonnaise and then the fish fingers,
0:10:31 > 0:10:34I'm going to put basil and sundried tomatoes inside the fish fingers.
0:10:34 > 0:10:39- Why fish fingers, Jamie? - My two boys love fish fingers.
0:10:39 > 0:10:42It's all they eat and so this has been inspired by them.
0:10:48 > 0:10:52Everyone loves fish fingers.
0:10:52 > 0:10:56But no-one has had fish fingers quite as good as mine.
0:10:58 > 0:11:01Today I'm attempting to make the best tomato ketchup...
0:11:04 > 0:11:05..the best fish fingers...
0:11:07 > 0:11:08..and the best chips...
0:11:10 > 0:11:11..of all time!
0:11:12 > 0:11:14Five minutes left.
0:11:19 > 0:11:21Just three minutes.
0:11:25 > 0:11:27Last 60 seconds.
0:11:38 > 0:11:39That's it - stop!
0:11:50 > 0:11:52- Cheryl, where's your souffle? - It's in the oven.
0:11:52 > 0:11:55- How long's it going to be? - Two minutes.
0:11:55 > 0:11:57So we'll let you finish
0:11:57 > 0:12:00- but you'll be three/four minutes over.- Yeah.
0:12:00 > 0:12:02- I appreciate it, I know. - All right, all right.
0:12:23 > 0:12:28Dedicated to Mike Nolan, her bandmate from Bucks Fizz,
0:12:28 > 0:12:30Cheryl has made an orange souffle
0:12:30 > 0:12:33served with a champagne sorbet and orange sauce.
0:12:33 > 0:12:36And shortbread biscuits dipped in chocolate.
0:12:42 > 0:12:45It hasn't cooked all the way through.
0:12:45 > 0:12:47So it's not as light and fluffy as it should be, this souffle.
0:12:47 > 0:12:52But it's a wonderful flavour of sharp orange and orange liqueur.
0:12:52 > 0:12:55Lovely, it needed about another six/seven minutes, didn't it?
0:12:55 > 0:12:59Champagne sorbet. Oh, that's lovely.
0:12:59 > 0:13:03There's all the sweetness and the cleansing of champagne,
0:13:03 > 0:13:07and there's something quite citrusy and sticky down the bottom.
0:13:07 > 0:13:11And it's very grown-up. Cor!
0:13:11 > 0:13:13You have got some wonderful flavour combinations
0:13:13 > 0:13:16BUT it's not perfect.
0:13:16 > 0:13:19It's not perfect because you gave yourself too much to do
0:13:19 > 0:13:21and you didn't have enough time to cook your souffle.
0:13:21 > 0:13:23I know.
0:13:27 > 0:13:29Your flavours are extraordinary.
0:13:29 > 0:13:31They're brilliant, bold, exciting.
0:13:31 > 0:13:34Your souffle, although it rose up in the oven,
0:13:34 > 0:13:37didn't have enough time to set in the middle, it's collapsed.
0:13:37 > 0:13:41Do you wish you hadn't given yourself so much to do?
0:13:41 > 0:13:44I was nuts to think that I could do a sorbet and a souffle and
0:13:44 > 0:13:48biscuits in an hour and a quarter - I must need my head examined.
0:13:48 > 0:13:50You not only ran out of time but you ran over time.
0:13:52 > 0:13:53- Cheryl, thank you.- Thank you.
0:14:02 > 0:14:04I mean I knew that my souffle
0:14:04 > 0:14:07wasn't in the oven long enough.
0:14:10 > 0:14:12I could hit myself, I really could.
0:14:15 > 0:14:17Inspired by his wedding day,
0:14:17 > 0:14:21Michael has made a classic New York City cheeseburger
0:14:21 > 0:14:23with Delmonico potatoes,
0:14:23 > 0:14:27spicy sweetcorn relish and battered gherkins.
0:14:28 > 0:14:31I love it. I love the look of it.
0:14:37 > 0:14:39Listen, so much to admire on here.
0:14:39 > 0:14:42It's real fun, but there's a touch of class about it.
0:14:42 > 0:14:43That's a nice burger.
0:14:43 > 0:14:45The meat inside there is well-cooked,
0:14:45 > 0:14:47juicy and well-flavoured.
0:14:47 > 0:14:50Love those Delmonico potatoes, creamy and rich.
0:14:50 > 0:14:52Like your relish that you've made, as well,
0:14:52 > 0:14:53with the corn - that's sweet.
0:14:53 > 0:14:57Do not like your fried gherkin, dah!
0:14:57 > 0:14:59But the rest of it - yeah, yeah. You know what I like about it?
0:14:59 > 0:15:03It's inspired by your time in New York. It's a happy memory for you.
0:15:03 > 0:15:06This is a happy dish, but it's also got style, Michael.
0:15:13 > 0:15:15I think a good burger is a really under-rated thing,
0:15:15 > 0:15:17and I think you have a very good burger.
0:15:17 > 0:15:19I love corn relish, and I think it's good.
0:15:19 > 0:15:23Your Delmonico potatoes, I think the flavour is great.
0:15:23 > 0:15:24I'm with Gregg,
0:15:24 > 0:15:28the deep fried gherkins with that batter on them don't work.
0:15:28 > 0:15:32But, actually, as a whole, it's a really well-executed thing.
0:15:32 > 0:15:34It's beautiful. I like the presentation.
0:15:35 > 0:15:37- Cheers, Michael. - Thanks, guys.
0:15:42 > 0:15:45I think it's fair to say that Gregg was repulsed
0:15:45 > 0:15:47by my battered gherkins.
0:15:47 > 0:15:49But, other than that, I'm pleased.
0:15:49 > 0:15:52It went better than I thought it was going to go, so I'm pleased.
0:15:53 > 0:15:58Javine has made a rhubarb custard crumble tart, with ginger ice-cream
0:15:58 > 0:16:03sitting in a spun-sugar basket, and a raspberry and rhubarb coulis.
0:16:09 > 0:16:13You made this rhubarb crumble tart, inspired by your daughter.
0:16:13 > 0:16:15I love the ice-cream. Love the ice-cream.
0:16:15 > 0:16:18Love the sauce around the outside, rich with raspberries
0:16:18 > 0:16:19and sharp with the rhubarb.
0:16:19 > 0:16:22The actual tart itself is not what I expected.
0:16:22 > 0:16:25I thought we're going to get stewed rhubarb inside a tart case
0:16:25 > 0:16:28with crumble top, but what we've got inside is a rhubarb mousse.
0:16:28 > 0:16:31It's all going a little bit dry in my mouth.
0:16:31 > 0:16:34But the amount of work you've put into this plate, Javine,
0:16:34 > 0:16:35is quite extraordinary.
0:16:43 > 0:16:46You OK?
0:16:46 > 0:16:50I love the flavour of it. I absolutely love the flavour of it.
0:16:50 > 0:16:54That warm ginger and vanilla that comes through your ice-cream
0:16:54 > 0:16:55is divine.
0:16:55 > 0:16:59The tart needs more filling. It needs to be wetter.
0:17:01 > 0:17:04What we asked you to do was do something that means something
0:17:04 > 0:17:07to you. And when you cook something that means something to you
0:17:07 > 0:17:10and it doesn't quite work out, then it really hits home.
0:17:16 > 0:17:22You know, I don't do desserts and I thought the idea was good.
0:17:22 > 0:17:23I didn't pull it off, I don't think.
0:17:23 > 0:17:26I should have maybe thought about it a bit more.
0:17:27 > 0:17:34Inspired by his nan, Danny has made fillet beef on spinach,
0:17:34 > 0:17:38served with Parisian potatoes, caramelised shallots,
0:17:38 > 0:17:43horseradish cream cubes and a red wine and wild mushroom sauce.
0:17:49 > 0:17:51Back of the net!
0:17:51 > 0:17:52JOHN TORODE LAUGHS
0:17:52 > 0:17:56Great. The beef is cooked brilliantly, absolute to perfection.
0:17:56 > 0:17:59That's more of a wild mushroom sauce than it is a red wine sauce,
0:17:59 > 0:18:02and what really brings it alive is the good heat
0:18:02 > 0:18:04and tang you've got in that horseradish.
0:18:04 > 0:18:06Danny, really good.
0:18:07 > 0:18:10Well done, mate. Well done.
0:18:15 > 0:18:19I love the richness of the beef with the woodness of the mushrooms, and
0:18:19 > 0:18:23that real wonderful spice and cream that comes with the horseradish.
0:18:24 > 0:18:27The buttery potatoes go really well with the spinach,
0:18:27 > 0:18:29and it all starts to come together.
0:18:29 > 0:18:32A huge amount of work and I really respect what you're doing -
0:18:32 > 0:18:34- I think it's great. - Thank you.
0:18:36 > 0:18:37Danny, thank you.
0:18:45 > 0:18:47I really pleased with what I've done.
0:18:47 > 0:18:50Proud of that dish, so yeah... So hopefully now we can go on.
0:18:53 > 0:18:59As a tribute to her dad, Emma has made a lamb loin
0:18:59 > 0:19:04on chopped green olives and basil, served with flash-braised lettuce,
0:19:04 > 0:19:09fresh anchovy, a quenelle of goat's cheese and a lamb sauce.
0:19:10 > 0:19:13Love the look of it. Now it's just got to taste as good as it looks.
0:19:21 > 0:19:27There's just this weird sensation going on, and I'm unsure
0:19:27 > 0:19:32whether I absolutely love it or I'm a bit frightened of it.
0:19:32 > 0:19:33EMMA LAUGHS
0:19:33 > 0:19:39I actually love the goat's cheese and the Gem, and the olives.
0:19:39 > 0:19:42The lamb sitting on top, I'm not quite sure about.
0:19:43 > 0:19:47I think it's really well cooked. I think it's really well seasoned.
0:19:47 > 0:19:49I think there's interesting balance of flavours,
0:19:49 > 0:19:50because everything is distinct.
0:19:50 > 0:19:53I think it's beautifully presented.
0:19:54 > 0:19:58I'm just... It's so different from anything I've ever had before.
0:19:58 > 0:20:00It's...out there.
0:20:08 > 0:20:10You can put anchovies when you are roasting a lamb
0:20:10 > 0:20:13and they will dissolve and they will leave their salt,
0:20:13 > 0:20:16but what they don't leave is a flavour of fish.
0:20:16 > 0:20:19That anchovy leaves the flavour of fish.
0:20:19 > 0:20:21Cooking is precise,
0:20:21 > 0:20:24but I think you've gone an anchovy too far, here.
0:20:25 > 0:20:27- Thanks, Emma. - It's a pleasure.
0:20:33 > 0:20:35I feel all right.
0:20:35 > 0:20:39It was lovely to be able to cook something for my dad today.
0:20:40 > 0:20:44Jamie has made fish fingers, stuffed with sun-dried tomatoes
0:20:44 > 0:20:50and basil, served with twice-cooked chips, a pea and fennel cake,
0:20:50 > 0:20:53and homemade mayonnaise and ketchup.
0:20:55 > 0:20:57Inspired by your boys.
0:20:57 > 0:20:58My two young boys, yeah.
0:20:58 > 0:21:01Cos they love fish fingers, and they love chips.
0:21:01 > 0:21:03- They can't get enough of them. - I'm really impressed.
0:21:11 > 0:21:15I love the sweet peas against that crunchy, really well-cooked fish.
0:21:15 > 0:21:17The sharpness of your mayonnaise, really seasoned.
0:21:17 > 0:21:21The sourness of that tomato ketchup, which is lovely and fine,
0:21:21 > 0:21:23but still sticks to the outside of the fish.
0:21:23 > 0:21:25I love your chips,
0:21:25 > 0:21:28but I don't understand why you put a sun-dried tomato
0:21:28 > 0:21:30in the middle of a fish finger.
0:21:30 > 0:21:34For me, the addition of the sun-dried tomato is actually a little
0:21:34 > 0:21:36too strong for the subtle fish.
0:21:36 > 0:21:39Cos everything else, to me, on that plate is cooked really well
0:21:39 > 0:21:40and made really well.
0:21:47 > 0:21:50It's great. It's great!
0:21:50 > 0:21:53Really, really good. Your fish is just brilliantly cooked -
0:21:53 > 0:21:56it's flaky. You've got a really nice, crispy outside coating.
0:21:56 > 0:21:57You've got sweet peas.
0:21:57 > 0:22:00You've got a really brilliant attempt at ketchup, it's sweet and tangy.
0:22:00 > 0:22:02There's nothing to not like about it, Jamie.
0:22:02 > 0:22:04You done really well.
0:22:10 > 0:22:13I am feeling relieved.
0:22:16 > 0:22:18I hope I've done enough.
0:22:22 > 0:22:25Thank you very much. Off you go.
0:22:35 > 0:22:38That was just...intense.
0:22:41 > 0:22:43I think a very, very exciting day.
0:22:43 > 0:22:47The room was full of emotion and, I've got to say, some really good food.
0:22:47 > 0:22:49Some very exciting food.
0:22:49 > 0:22:52Danny's beef was excellent. Beef well cooked.
0:22:52 > 0:22:56Loved the red wine sauce. What you going to complain about?
0:22:56 > 0:22:59- Well you couldn't complain about it, could you?- Yeah. Danny goes through.
0:23:01 > 0:23:04Mr Theakston, I've got to say, I was really impressed.
0:23:04 > 0:23:07Made his own mayonnaise, a very good ketchup, really nicely made chips.
0:23:07 > 0:23:11The crust around the outside of the fish was wonderful and crunchy,
0:23:11 > 0:23:12but not too thick.
0:23:12 > 0:23:15But, for me, this issue that Jamie had today were those sun-dried
0:23:15 > 0:23:17tomatoes in the middle of the fish fingers.
0:23:17 > 0:23:19Jamie, leave it alone. Good dish, though.
0:23:19 > 0:23:21Jamie's in.
0:23:22 > 0:23:25Michael's dish was fun. Love the burger. Liked the relish.
0:23:25 > 0:23:28Really loved those potatoes with the parmesan and the cream,
0:23:28 > 0:23:29thought they were great.
0:23:29 > 0:23:32Don't really want to eat a deep fried gherkin.
0:23:32 > 0:23:34Well, Michael's concept was great.
0:23:34 > 0:23:36He delivered what he intended to deliver,
0:23:36 > 0:23:40and that was a good burger which was better than the norm.
0:23:40 > 0:23:42- Michael goes through. - Yes.- Good.
0:23:42 > 0:23:46So here's the deal - we've got the boys through.
0:23:46 > 0:23:49We've got Michael, Jamie and Danny through.
0:23:49 > 0:23:52It's now between Cheryl, Javine and Emma.
0:23:54 > 0:23:59Cheryl made us a dessert inspired by her love for Mike Nolan.
0:23:59 > 0:24:01She almost made three brilliant desserts.
0:24:01 > 0:24:05She's so skilful, she's so passionate, she's so knowledgeable.
0:24:05 > 0:24:07I so love her food, but she got it wrong today.
0:24:07 > 0:24:10Not only running out of time, but being over time,
0:24:10 > 0:24:11and the souffle still not cooked.
0:24:11 > 0:24:14She bit off more than she could chew and she came a cropper.
0:24:14 > 0:24:17I'm totally expecting to be eliminated today,
0:24:17 > 0:24:20but I don't want it to happen. I want to go through.
0:24:20 > 0:24:22I'm loving this too much.
0:24:22 > 0:24:27Javine, today, made a dessert that's inspired by her child, Angel.
0:24:27 > 0:24:31Javine's pastry was excellent, the ice-cream was wonderful, John,
0:24:31 > 0:24:34ginger and vanilla. I mean, really really lovely.
0:24:34 > 0:24:38But it didn't taste right because the pie was too dry.
0:24:39 > 0:24:42My little girl, she's just kind of mucking in,
0:24:42 > 0:24:45loving cooking with me and stuff, and I'm really enjoying it.
0:24:45 > 0:24:47And I want to get to the final.
0:24:47 > 0:24:49Emma did an unusual lamb dish today,
0:24:49 > 0:24:52inspired by her father's adventurism on holiday.
0:24:52 > 0:24:54You were confused by it.
0:24:54 > 0:24:58I outright didn't like the anchovy on there, but I can't actually
0:24:58 > 0:25:01complain about how she cooked it all, or how she presented it.
0:25:01 > 0:25:07Real invention from Emma today - lamb, goat's cheese, chopped olives,
0:25:07 > 0:25:10basil and fennel seeds around the lamb. It was a really interesting,
0:25:10 > 0:25:13strange combination - provocative and thought provoking.
0:25:15 > 0:25:20If I go home today, then it's because I deserve to go home.
0:25:20 > 0:25:24If I'm not good enough to stay, then I'm not good enough to stay.
0:25:26 > 0:25:30We're going to send two of these people home today.
0:25:30 > 0:25:33- Tough decision. - I don't like this.
0:25:47 > 0:25:50We've always said we can only take the best cooks through.
0:25:55 > 0:25:58The two celebrities that are leaving us are...
0:26:10 > 0:26:14Javine and Cheryl.
0:26:14 > 0:26:16Guys, thank you so much for everything you've done.
0:26:18 > 0:26:19Me and you, girl.
0:26:27 > 0:26:30- Oh.- Oh, well.- Darling.
0:26:33 > 0:26:40I'm really, really disappointed, but not at all surprised.
0:26:44 > 0:26:47It was the right decision, but I'm just gutted.
0:26:53 > 0:26:56I've enjoyed my time here. It's been amazing.
0:27:01 > 0:27:04I'm not going to do a tart ever, ever again!
0:27:13 > 0:27:16Guys, congratulations, you are our final four.
0:27:20 > 0:27:23I can't believe I've made it to the final four. It is unbelievable.
0:27:23 > 0:27:26I am literally beaming from ear to ear.
0:27:28 > 0:27:33Never in my wildest dreams did I think I would get this far.
0:27:34 > 0:27:36Just astonished.
0:27:38 > 0:27:40I'm pleased, yeah. Pretty happy.
0:27:41 > 0:27:44It's another few days of living, eating, sleeping, breathing food.
0:27:46 > 0:27:49The overriding feeling is shock. It hasn't really sunk in yet.
0:27:50 > 0:27:52Oh, man. Wow.
0:27:57 > 0:28:01Tomorrow night, they face the ultimate masterclass.
0:28:01 > 0:28:05Slowly, but nice, long, smooth slices.
0:28:05 > 0:28:08The attention to detail at this level of cooking
0:28:08 > 0:28:11is just way beyond anything I'm used to.
0:28:11 > 0:28:14- Four minutes on the pass, Danny. - Four minutes. Yes, chef.
0:28:14 > 0:28:15You haven't got time to think.
0:28:17 > 0:28:20These aren't good enough. We're going to start again.
0:28:20 > 0:28:23Grrr!
0:28:23 > 0:28:25- Jamie, two lamb coming up. - Yeah, it's coming.- Please?
0:28:25 > 0:28:27This looks a little bit rare.
0:28:29 > 0:28:33Before returning to show what they've learnt.
0:28:33 > 0:28:36The whole thing is just juicy, juicy, juicy.
0:28:36 > 0:28:40That is heart-thumping stuff from you.
0:28:41 > 0:28:43Subtitles by Red Bee Media Ltd