0:00:03 > 0:00:08We've had 16 celebrities battling it out to win the Masterchef crown.
0:00:11 > 0:00:14It feels amazing to be in the final four.
0:00:16 > 0:00:18Only the best are left.
0:00:18 > 0:00:21Now the competition really begins.
0:00:21 > 0:00:23You don't want to come all this way
0:00:23 > 0:00:26and then go out just before the final.
0:00:26 > 0:00:29The competition's certainly got a lot tougher.
0:00:40 > 0:00:43We've got to the last four in this competition.
0:00:43 > 0:00:46We know what their strengths are. We know what their weaknesses are.
0:00:46 > 0:00:48Let's help them work on them.
0:00:50 > 0:00:54To do that, we're going to send our four celebs
0:00:54 > 0:00:57to four different restaurants to get one-on-one training.
0:00:59 > 0:01:02And those four restaurants have four great chefs who know
0:01:02 > 0:01:07exactly what to do to bring the best out of our celebs.
0:01:08 > 0:01:14Emma will be cooking at the Savoy Hotel's River Restaurant,
0:01:14 > 0:01:16which was opened in 1890.
0:01:16 > 0:01:20Head chef James Pare's modern French menu
0:01:20 > 0:01:25is inspired by the hotel's first executive chef,
0:01:25 > 0:01:27the legendary Auguste Escoffier.
0:01:29 > 0:01:32- Hello, Emma, how are you? - Very well.- Welcome to the Savoy.
0:01:32 > 0:01:35We're going to do classical cooking, the foundation of modern cookery.
0:01:35 > 0:01:38- Have you done any classical cooking? - No, not at all.
0:01:38 > 0:01:41SHE LAUGHS OK, so that's good.
0:01:41 > 0:01:44- We start fresh. Right?- Yeah. - OK, let's go.- Thank you.
0:01:44 > 0:01:48Emma will be taught how to make Sole Victoria,
0:01:48 > 0:01:50a Dover sole fillet layered with truffle,
0:01:50 > 0:01:55served with lobster claw, mushrooms and sauce Victoria.
0:01:55 > 0:02:00So this was a dish that Escoffier created that we're going to recreate
0:02:00 > 0:02:03- with my touch, obviously, a little bit. OK?- OK.
0:02:03 > 0:02:05First, I'll take off the fillets
0:02:05 > 0:02:07- then you'll do one as well.- OK.
0:02:07 > 0:02:12Have your knife on such an angle that you just scrape along the bone
0:02:12 > 0:02:13to get a nice clean fillet.
0:02:14 > 0:02:19- OK? There's one fillet, yeah? - Yeah.- It's your turn. All right?
0:02:20 > 0:02:23Slowly, nice long smooth slices.
0:02:23 > 0:02:27Oh, look. I missed a bit there, Chef.
0:02:27 > 0:02:31Straight along, there you go. That's exactly what you're looking for.
0:02:31 > 0:02:36- How's that one, Chef?- That's beautiful, absolutely.- Look at that!
0:02:36 > 0:02:39So what we're going to do is layer them with truffles.
0:02:44 > 0:02:47Do you know what worries me most about this?
0:02:47 > 0:02:49You've made that so look so easy.
0:02:49 > 0:02:52- That's why we're here today - to show you how to do it.- Yeah.
0:02:52 > 0:02:54So we're going to cook this sous vide.
0:02:54 > 0:02:57- LOUD HISSING - Ooh!
0:02:59 > 0:03:01- Into the waterbath.- Yes.
0:03:02 > 0:03:04Next is the mushrooms.
0:03:04 > 0:03:05'At this level,'
0:03:05 > 0:03:09the tastes are so refined and delicate that a pinch
0:03:09 > 0:03:12too much pepper and the balance is all off.
0:03:12 > 0:03:14So I've got to really be vigilant.
0:03:17 > 0:03:21- So there you are. Sole Victoria. - Absolutely beautiful.- OK?
0:03:21 > 0:03:25This is a massive step up in terms...
0:03:25 > 0:03:27of the level of food I've been producing
0:03:27 > 0:03:30and I just hope I don't let anyone down.
0:03:33 > 0:03:38Michael will be tutored by executive chef Jun Tanaka,
0:03:38 > 0:03:42at Pearl in Central London. Classically trained
0:03:42 > 0:03:45by chefs including the Rouxs and Marco Pierre White,
0:03:45 > 0:03:48he is renowned for his own modern interpretation
0:03:48 > 0:03:50of traditional French cuisine.
0:03:50 > 0:03:53- Hey, Michael.- Nice to meet you. - Nice to meet you.
0:03:53 > 0:03:58Today, it's all about building on the classics and attention to detail.
0:03:58 > 0:04:01This is going to be a true test, I can feel it.
0:04:02 > 0:04:06Michael will be learning to make pan-fried gurnard with parsley mash,
0:04:06 > 0:04:09which is served with a sauce
0:04:09 > 0:04:13made from a classic French bouillabaisse, combined with aioli.
0:04:13 > 0:04:16Now this sauce, once you know how to make it,
0:04:16 > 0:04:19you will use over and over again. First thing,
0:04:19 > 0:04:23we want to start by caramelising all the vegetables.
0:04:23 > 0:04:28In a separate pan, we're going to start caramelising the fish.
0:04:30 > 0:04:32The amount of work you need to do
0:04:32 > 0:04:35to make something as simple as a sauce, you want it good,
0:04:35 > 0:04:38you want it to taste amazing, you need a whole lot of time.
0:04:39 > 0:04:42This is going to be good. Definitely.
0:04:46 > 0:04:50When you start to cook the gurnard, you don't want the pan too hot.
0:04:51 > 0:04:54As soon as you flip over, it'll be about a minute.
0:04:54 > 0:04:58I'm just basting it with the butter, just to give it that extra flavour.
0:04:58 > 0:05:00Cocktail stick.
0:05:00 > 0:05:03Insert it into the flesh.
0:05:03 > 0:05:07As soon as it slides in all the way, then it's perfectly cooked.
0:05:07 > 0:05:10That's a brilliant tip. Love it!
0:05:13 > 0:05:16- That's it.- It looks brilliant. Look so lovely.
0:05:19 > 0:05:21Although I've got some cooking skills,
0:05:21 > 0:05:23there are still massive gaps in my cooking ability,
0:05:23 > 0:05:26so it's going to be a big learning curve for me, but I can't wait.
0:05:29 > 0:05:34Danny has been sent to Theo Randall at the Intercontinental.
0:05:34 > 0:05:35Theo opened here
0:05:35 > 0:05:39in 2006 after spending 16 years
0:05:39 > 0:05:41at the renowned River Cafe,
0:05:41 > 0:05:45where he was head chef when it won its first Michelin star.
0:05:45 > 0:05:48- Hi, I'm Danny.- I'm Theo. Nice to meet you. We cook Italian food here.
0:05:48 > 0:05:52I don't have a single Italian bone in my body, but I'm Italian souled,
0:05:52 > 0:05:55so I'll show you the whole philosophy behind Italian food.
0:05:55 > 0:05:59- It's all about simplicity and the quality of ingredients.- Excellent.
0:06:00 > 0:06:06Danny is cooking wood-roasted Cornish monkfish with roseval potatoes,
0:06:06 > 0:06:09artichokes, capers, parsley and prosciutto.
0:06:09 > 0:06:11It is very simple. It's less is more.
0:06:11 > 0:06:15The more you complicate the dish, it actually can ruin it.
0:06:15 > 0:06:20What we need to do is take the skin off, comes off quite easily.
0:06:20 > 0:06:24So knife against the bone and then just pull the fillet off
0:06:24 > 0:06:28and then you take off all of that membrane there.
0:06:28 > 0:06:31Trim it up. You get a very hot pan.
0:06:33 > 0:06:35Oil.
0:06:35 > 0:06:37The food in this kitchen
0:06:37 > 0:06:39is more about flavours and bringing that all together.
0:06:39 > 0:06:42So, hopefully, I can go away and learn from that.
0:06:42 > 0:06:45A lot of this cooking is about using your instinct.
0:06:45 > 0:06:49It's a brilliant way of cooking. It's really getting back to basics.
0:06:49 > 0:06:52- Camping.- Camping, exactly. Very important it's nice and juicy.
0:06:52 > 0:06:55If you just have a feel of that. It feels slightly springy.
0:06:55 > 0:06:59There's loads of strong flavours, it's bringing them altogether.
0:06:59 > 0:07:02I think, if you cooked it wrong, it could taste very nasty.
0:07:05 > 0:07:07That's our monkfish dish.
0:07:07 > 0:07:10Chef makes it look very easy.
0:07:10 > 0:07:12And hopefully, if it comes out looking like that,
0:07:12 > 0:07:14I'll be very happy man.
0:07:17 > 0:07:22Jamie will be cooking at Skylon, situated on London's South Bank.
0:07:25 > 0:07:27Head chef Helena Puolakka
0:07:27 > 0:07:31spent three years training under the legendary Pierre Koffmann.
0:07:31 > 0:07:33Her modern European menu draws inspiration
0:07:33 > 0:07:38from her classic French background and her Finnish roots.
0:07:39 > 0:07:43- Hi, Jamie. Welcome to Skylon. - Thank you very much.
0:07:43 > 0:07:48The dish that Jamie must master consists of three cuts of lamb.
0:07:48 > 0:07:52The saddle stuffed with Swiss chard and ceps,
0:07:52 > 0:07:55the rack and kidney,
0:07:55 > 0:07:59served with a cherry marmalade and a Swiss chard gratin.
0:07:59 > 0:08:02First you're going to remove the kidneys.
0:08:02 > 0:08:05Now this is the saddle we're going to stuff.
0:08:05 > 0:08:09We need to debone it with the knife under the bone.
0:08:09 > 0:08:12One funny thing about this is I give you a baby lamb
0:08:12 > 0:08:15and you know how to debone the baby lamb
0:08:15 > 0:08:18and I give you a venison and you know how to do the venison as well.
0:08:18 > 0:08:20- This is the same technique?- Yes.
0:08:20 > 0:08:25- So what you're teaching me now is good for everything.- Absolutely.
0:08:26 > 0:08:32So you really have to kind of feel the bone and try and follow the bone.
0:08:32 > 0:08:35- Look how neat that is.- That's it.
0:08:35 > 0:08:38I'm beginning to think a bit more like a chef, I think.
0:08:38 > 0:08:43This is all about tiny detail and so far it's gone OK.
0:08:44 > 0:08:50- We cook the racks and the kidneys to order.- OK. Done. I can do that.
0:08:52 > 0:08:56This cooks really fast. Every piece needs to look exactly the same.
0:08:56 > 0:09:01- Nice, golden brown.- OK.- OK.- Happy with that?- I'm happy with that.
0:09:01 > 0:09:04This dish requires very strict procedure.
0:09:07 > 0:09:12- Every plate like this, OK?- You can rely on me, I won't let you down.
0:09:12 > 0:09:14OK. Beautiful.
0:09:22 > 0:09:25I feel like a greyhound in the traps,
0:09:25 > 0:09:29chomping...chomping to get going.
0:09:31 > 0:09:34- First course ordering three sole Victoria.- Me, Chef.
0:09:37 > 0:09:41- Make sure you get the pan hot for the mushrooms, OK?- Yes, Chef.
0:09:41 > 0:09:45- One minute on the mushrooms, Chef. - No. 30 seconds, yes?- Yes.
0:09:46 > 0:09:50OK, get them in a line ready to go, now you need to come plate it.
0:09:51 > 0:09:53Make it quick, OK.
0:09:55 > 0:09:58Now garnish it up.
0:09:59 > 0:10:03Two slices of truffle on each one. They've all got to be the same.
0:10:03 > 0:10:05Put them in the same spot. It's ready to go, yeah?
0:10:05 > 0:10:07Service, pick up, please.
0:10:10 > 0:10:13- Emma, good job on them, but I need the next one quicker.- Yes, Chef.
0:10:16 > 0:10:19- How long is that going to take? - 30 seconds, Chef.
0:10:22 > 0:10:25'The attention to detail at this level of cooking
0:10:25 > 0:10:28'is just way beyond anything I'm used to.'
0:10:28 > 0:10:31It's about the small precise beautiful looking plate.
0:10:31 > 0:10:32Pick up.
0:10:36 > 0:10:41I need one more sole Victoria. We had a complaint that one of them wasn't seasoned enough. OK?
0:10:41 > 0:10:43Did we really? Yes, Chef.
0:10:47 > 0:10:51I'm absolutely determined to get this one absolutely bang on.
0:10:51 > 0:10:54Just one little sprinkle of salt, pepper.
0:10:54 > 0:10:57Don't forget too, a little bit of lemon juice, yeah?
0:10:57 > 0:11:01- Are you ready for the three? - Let's go, let's go.
0:11:01 > 0:11:04- These are the last ones. We want to make them perfect, yeah?- Yes, Chef.
0:11:08 > 0:11:11OK, quicker, quicker.
0:11:11 > 0:11:12Perfect.
0:11:13 > 0:11:14Service.
0:11:27 > 0:11:31It was beautifully cooked, the lobster tail was fabulous.
0:11:31 > 0:11:35The Dover sole was beautiful. It's a great dish. Really lovely.
0:11:40 > 0:11:44- Away, one set beef, one monkfish. Danny boy.- Yes, Chef.
0:11:45 > 0:11:48Just trying to stay calm and relaxed.
0:11:48 > 0:11:51We shall see by the end of service if that maintains.
0:11:51 > 0:11:54New order - two set salami and a monkfish on the main.
0:11:54 > 0:11:56Your monkfish is popular. Need another monkfish.
0:11:59 > 0:12:01You haven't got time to think.
0:12:01 > 0:12:04- Danny?- Yes, Chef. - One monkfish, quick.
0:12:08 > 0:12:11That looks beautiful, Danny.
0:12:11 > 0:12:14Danny, two monkfish, please. Plate now, table 117.
0:12:15 > 0:12:17Not too much, not too much.
0:12:19 > 0:12:22A bit more parsley and capers on the next one.
0:12:22 > 0:12:25- That's not as good as the last one. - OK, yes, Chef.
0:12:26 > 0:12:29He's doing all right, yeah. He needs to speed up a bit.
0:12:29 > 0:12:31He's taking it seriously, but I think he's enjoying it.
0:12:31 > 0:12:36OK, new order. On the main, there's two monkfish.
0:12:36 > 0:12:38Yes, Chef.
0:12:38 > 0:12:40Four minutes on the pass, Danny.
0:12:40 > 0:12:42- Yes, four minutes, yes, Chef. - Thank you.
0:12:42 > 0:12:45It's going all right, I think.
0:12:45 > 0:12:48But again, let's not get too cocky just yet.
0:12:48 > 0:12:50Last one, make it the best one.
0:12:52 > 0:12:53Perfectly cooked.
0:12:55 > 0:12:57Table 42, service.
0:13:06 > 0:13:10Very simple but very well presented. I actually enjoyed it very much.
0:13:10 > 0:13:14I've eaten here a few times before and this is definitely up to scratch.
0:13:16 > 0:13:21At Pearl, Michael is inundated with orders.
0:13:21 > 0:13:24- Michael, five gurnard away. - Yes, Chef.
0:13:25 > 0:13:30Just juggling so many orders. It's really, really, really hard.
0:13:30 > 0:13:33- How long for the gurnard? - About one minute.
0:13:33 > 0:13:37- How many?- Five. - About one minute for five.
0:13:37 > 0:13:40You put them on the same time so they should be ready at the same time.
0:13:40 > 0:13:42You'd think that, wouldn't you?
0:13:43 > 0:13:47At the moment, I'm more concerned about the fact they look awful.
0:13:47 > 0:13:50These aren't good enough. We're going to start again.
0:13:54 > 0:13:59The sauce is a nightmare. If it's too hot, it splits. Argh!
0:13:59 > 0:14:03- That's split. - Yeah, that one's split.
0:14:08 > 0:14:11Just being in this kitchen, you start to get an understanding
0:14:11 > 0:14:13of needing to be across everything.
0:14:13 > 0:14:15Keep your head up, look at everything.
0:14:15 > 0:14:17It's one of those things. I've not done it before.
0:14:17 > 0:14:20You practise and learn. You make a mistake, you learn,
0:14:20 > 0:14:22you make another little mistake, you learn,
0:14:22 > 0:14:25then don't make the mistake again. Otherwise you're fired.
0:14:26 > 0:14:30- I am much happier with these. - Michael, can I have the fish please?
0:14:30 > 0:14:32Yes, Chef.
0:14:35 > 0:14:39OK, I want you to plate this gurnard absolutely spot on, no mistakes.
0:14:44 > 0:14:48Fish goes on top. Gently press it down so you just see the mash.
0:14:48 > 0:14:53Right, sauce on now, please. Don't dribble.
0:14:54 > 0:14:57Perfect. Spot on.
0:14:57 > 0:14:59That's exactly how I want it.
0:15:03 > 0:15:06That was... That was quite intense.
0:15:09 > 0:15:11Very fresh, very light.
0:15:11 > 0:15:14The flavours and the tastes just are remarkable.
0:15:16 > 0:15:20Jamie is also having to cope with a busy service.
0:15:20 > 0:15:23OK, Jamie, two more lamb, please.
0:15:23 > 0:15:28- So that's one beef, one lobster, followed by two lamb.- Yes, Chef.
0:15:29 > 0:15:32- This looks a little rare.- Can you just put it in the oven for a minute?
0:15:37 > 0:15:41- Chef, how long on table 211? - 211 coming right now.
0:15:41 > 0:15:44- 17 minutes now, Chef. - I know, yes. One minute, please.
0:15:46 > 0:15:49- Jamie, two lamb coming up? - It's coming.- Please.
0:15:53 > 0:15:55How long for the lamb, Chef?
0:15:55 > 0:15:58OK, Jamie, give me those two lamb, please.
0:15:58 > 0:16:02- Take the string off before you bring it to the pass for me.- Sorry, Chef.
0:16:02 > 0:16:05Pay attention. It's not a part of the dish, people don't want to eat it.
0:16:06 > 0:16:09OK, next lamb needs to be perfect, Jamie.
0:16:09 > 0:16:11- Do you promise?- I promise you.
0:16:11 > 0:16:14I'm down to one more lamb now and I want to prove to Chef
0:16:14 > 0:16:16that I can do it. I want to make sure this one's spot on.
0:16:16 > 0:16:19Jamie keeps on making the little errors
0:16:19 > 0:16:22but I hope for the last dish he will come up perfect now.
0:16:26 > 0:16:28- Almost perfect, Jamie.- Huh?
0:16:28 > 0:16:30Almost perfect.
0:16:37 > 0:16:38The lamb was perfectly cooked.
0:16:38 > 0:16:42It was a little pink, just how I like it, which was spot on.
0:16:45 > 0:16:48The main thing I've learned today
0:16:48 > 0:16:50is to be absolutely at the top of your game as a chef,
0:16:50 > 0:16:54you need to be concentrating all the time. Keep right on top of it.
0:16:54 > 0:16:58When you see food like that, you see the ambition of the chefs
0:16:58 > 0:17:02who make it, and that's something to aspire to, actually.
0:17:04 > 0:17:05It was an amazing experience.
0:17:05 > 0:17:09I have learned so much, I don't even know where to begin.
0:17:09 > 0:17:11I really enjoyed that.
0:17:11 > 0:17:14It's opened my eyes a little bit to a new way of cooking.
0:17:14 > 0:17:17Hopefully now, I can show Gregg and John what I've learnt
0:17:17 > 0:17:19and take it into the next challenge.
0:17:25 > 0:17:27Our four celebs have had an extraordinary experience
0:17:27 > 0:17:33and now we're going to ask them to show us what they've learnt.
0:17:47 > 0:17:49Good to see you back.
0:17:49 > 0:17:51We want you to cook a dish
0:17:51 > 0:17:54inspired by the time you've just had in the restaurant.
0:17:54 > 0:17:59Today, prove to Gregg and I that you've learnt something.
0:17:59 > 0:18:03Ladies and gentlemen, you've got one hour. Let's cook.
0:18:12 > 0:18:15'I think I have a better understanding
0:18:15 > 0:18:17'of what's expected of us now.'
0:18:17 > 0:18:21What I'm taking on is proper high-end restaurant quality food.
0:18:21 > 0:18:24And I've never cooked anything like it before.
0:18:27 > 0:18:30Jamie, you have a really concentrated look upon your face.
0:18:30 > 0:18:33Yes. It's an important round for me today.
0:18:33 > 0:18:37I need to convince you that I can do restaurant-quality food.
0:18:37 > 0:18:39Hmm. And can you?
0:18:39 > 0:18:42I think I can, yeah.
0:18:42 > 0:18:44What is it you've learnt from Skylon?
0:18:44 > 0:18:46It's built my confidence.
0:18:46 > 0:18:50I've learnt what it takes to be a chef in a commercial kitchen.
0:18:50 > 0:18:53I've learnt the pressures that are involved
0:18:53 > 0:18:55and it's been quite an experience.
0:18:55 > 0:19:01- The dish you're cooking for us today is...?- A pork fillet with Agen prunes and Armagnac,
0:19:01 > 0:19:07with a celeriac and apple gratin and deep-fried cavolo nero.
0:19:07 > 0:19:10- Cor, this has got into your blood, mate, hasn't it?- I love it.
0:19:13 > 0:19:15It's a real balancing act for Jamie today.
0:19:15 > 0:19:19It sounds really good, but it's intense.
0:19:24 > 0:19:28When I came to this competition, I was a home cook.
0:19:28 > 0:19:30Roast chicken, that's your lot, really.
0:19:30 > 0:19:36But now, I've evolved as a cook just beyond all recognition.
0:19:41 > 0:19:44Emma, there's an absolute glow of vibrancy and opulence
0:19:44 > 0:19:47- coming from your bench today.- Yes. - What are you going to cook for us?
0:19:47 > 0:19:51I'm going to cook a pan-fried turbot on samphire with a clam broth.
0:19:51 > 0:19:55The one big thing I learnt yesterday is that
0:19:55 > 0:19:58great cooking is a combination of instinct and experience,
0:19:58 > 0:20:03and I haven't got much experience, but this is an exercise in instinct.
0:20:03 > 0:20:07- So it's definitely changed your outlook, has it?- Definitely.
0:20:07 > 0:20:10It's made me ambitious as a cook. It's wonderful.
0:20:12 > 0:20:18Turbot, samphire and a clam broth. It sounds absolutely delicious.
0:20:18 > 0:20:20It should work for Emma
0:20:20 > 0:20:23as long as she does cook with the instinct she's promising.
0:20:24 > 0:20:27You're halfway. 30 minutes left.
0:20:31 > 0:20:34Every single thing you do matters. I've got to be on it today
0:20:34 > 0:20:36because I know the other three are going to be,
0:20:36 > 0:20:38so I need to make sure I bring my A-game.
0:20:44 > 0:20:47What did that restaurant experience do for you, Michael?
0:20:47 > 0:20:48With cooking, what I suffered from
0:20:48 > 0:20:50is not looking at the bigger picture.
0:20:50 > 0:20:54I'd always focus on one thing, "This has got to be right," then other things would slip.
0:20:54 > 0:20:55Being at the restaurant yesterday,
0:20:55 > 0:20:57I suddenly realised that, actually,
0:20:57 > 0:21:00a little bit of focus can make a big difference.
0:21:00 > 0:21:02Michael, what dish are you cooking for us?
0:21:02 > 0:21:04Some red mullet crusted with almonds,
0:21:04 > 0:21:07a blood orange and fennel salad, a blood orange vinaigrette,
0:21:07 > 0:21:10some crushed Jersey Royals and fennel puree.
0:21:10 > 0:21:13- Orange and potatoes?- Yes, it's an interesting combination.
0:21:13 > 0:21:18I think what I learnt yesterday was that take classic flavours,
0:21:18 > 0:21:21put them together and sometimes give them a twist, surprise people.
0:21:21 > 0:21:24I think, with this dish, it's going to do that.
0:21:27 > 0:21:32'Michael's asking a lot of our palates. Almonds, red mullet,
0:21:32 > 0:21:34'blood orange and buttery potatoes.'
0:21:34 > 0:21:38That is very difficult to pull off.
0:21:42 > 0:21:45'I'm going to try and relax a bit more today.
0:21:45 > 0:21:48'I'm pushing myself in a different direction.'
0:21:48 > 0:21:52This is going to be a bit more free-flowing, which my concern is
0:21:52 > 0:21:56it could be so free-flowing, it free-flows out the door to the bin.
0:21:58 > 0:22:02Danny, probably the fewest ingredients I've seen on a bench
0:22:02 > 0:22:04when you're cooking for a very long time.
0:22:04 > 0:22:08- What are you cooking for us? - I'm doing a piece of sirloin
0:22:08 > 0:22:10with some roast vegetables and a fresh dressing.
0:22:10 > 0:22:12Being with Theo yesterday was fantastic.
0:22:12 > 0:22:14Great experience, good learning for me,
0:22:14 > 0:22:17and I think before it's all been about technique
0:22:17 > 0:22:21and presentation and all that sort of stuff.
0:22:21 > 0:22:25This is really cooking on feel and taste and sensation, really.
0:22:25 > 0:22:26Hallelujah.
0:22:28 > 0:22:31It could be delightful, as long as Danny
0:22:31 > 0:22:35gets those big flavours of Italy into it.
0:22:37 > 0:22:39Seven minutes left.
0:22:39 > 0:22:42Just seven, please.
0:22:46 > 0:22:49Three minutes, guys. Just three minutes left.
0:22:55 > 0:22:57Time's up. Stop. Stop.
0:23:01 > 0:23:03First up is Jamie.
0:23:03 > 0:23:07He has cooked pork fillet with Agen prunes wrapped in pancetta
0:23:07 > 0:23:13with a celeriac and apple gratin and deep-fried cavolo nero.
0:23:13 > 0:23:16I really like the look of this. It's really quite modern and very clean.
0:23:16 > 0:23:21However, I'm happy with my pork pink,
0:23:21 > 0:23:23but this one here is too under.
0:23:30 > 0:23:33Got some great flavours coming up from that plate there.
0:23:33 > 0:23:36Salty ham around that juicy pork,
0:23:36 > 0:23:40and the depth and sweetness of that prune with the brandy is lovely.
0:23:40 > 0:23:45However, that gratin needs some more cooking. It's still firm.
0:23:50 > 0:23:52I think it's a great dish.
0:23:52 > 0:23:56You can taste every flavour individually, it's all distinctive.
0:23:56 > 0:24:00I just wish the cooking was as good as the flavours on the plate.
0:24:02 > 0:24:04I feel like I didn't quite pull it off.
0:24:04 > 0:24:08I was ten minutes away from it being perfect.
0:24:08 > 0:24:12Michael has cooked red mullet crusted with almonds,
0:24:12 > 0:24:17crushed Jersey potatoes, a blood orange and fennel salad,
0:24:17 > 0:24:20fennel puree and a blood orange vinaigrette.
0:24:20 > 0:24:22Looking at your dish, it's deceptive,
0:24:22 > 0:24:26because I think that I'm looking at a dessert.
0:24:36 > 0:24:43Nuts, fish, orange, fennel - that bit of it I love.
0:24:43 > 0:24:45That really works for me.
0:24:45 > 0:24:48What I don't like is buttery potatoes on there as well.
0:24:50 > 0:24:54This is one of these dishes that is going to completely divide the crowd,
0:24:54 > 0:24:56but I get it.
0:24:56 > 0:24:59I think it's out there, absolutely out there, and I really admire it,
0:24:59 > 0:25:03and I think it's really interesting and actually quite exciting.
0:25:03 > 0:25:06You know what, they liked it, and they appreciated
0:25:06 > 0:25:08the fact I took a risk and took a chance,
0:25:08 > 0:25:12so I think I just about got away with it, just.
0:25:13 > 0:25:14Next up is Emma.
0:25:14 > 0:25:19She's cooked pan-fried turbot on a bed of samphire in a clam broth
0:25:19 > 0:25:24with pea shoots, broad beans and a fennel salad.
0:25:25 > 0:25:27Emma, your dish is so pretty.
0:25:27 > 0:25:30It's so elegant.
0:25:35 > 0:25:39Your flavour notes are wonderful. You've got the saltiness of the sea,
0:25:39 > 0:25:42then you've got the wonderful textures of that perfectly cooked fish,
0:25:42 > 0:25:45the wonderful crunch that comes from the fennel
0:25:45 > 0:25:47and the softness of the clams. It's delightful.
0:25:47 > 0:25:50Honestly, that is heart-thumping stuff from you.
0:25:50 > 0:25:52I'm really pleased for you.
0:25:58 > 0:26:00In that bowl, you have managed to emphasise
0:26:00 > 0:26:03Mother Nature's natural flavours really, really well.
0:26:03 > 0:26:07And your matching and pairing of ingredients is perfect.
0:26:07 > 0:26:12- Thank you.- However, if this broth is going to remain this thin,
0:26:12 > 0:26:14- then it needs to be stronger. - Right.
0:26:16 > 0:26:19What I wanted to achieve today was to...
0:26:19 > 0:26:23present a dish that looked elegant and that had lots of flavour.
0:26:23 > 0:26:27I think I did that, so I'm really pleased. I am. I'm pleased.
0:26:27 > 0:26:30Last up is Danny.
0:26:30 > 0:26:36He has cooked sirloin steak with roasted Mediterranean vegetables
0:26:36 > 0:26:38and a chilli and marjoram dressing.
0:26:42 > 0:26:45A good-looking plate of food and a really good, tasty plate of food.
0:26:45 > 0:26:49You get smokiness coming from those courgettes,
0:26:49 > 0:26:52sweetness coming from the peppers, the sharpness of the tomato
0:26:52 > 0:26:54and the meat perfectly cooked,
0:26:54 > 0:26:59but that beef needs a huge whacking great amount of pepper on it
0:26:59 > 0:27:03to give you that spice background to go with all the other wonderful flavours.
0:27:03 > 0:27:05- That's my only criticism.- OK.
0:27:10 > 0:27:13That's great. The whole thing is just
0:27:13 > 0:27:16juicy, juicy, juicy from the veg to the steak.
0:27:16 > 0:27:20What you've learnt there is how to produce the most flavour
0:27:20 > 0:27:23out of what appears to be the simplest of ingredients.
0:27:23 > 0:27:26Really good big-flavoured dish, Danny.
0:27:29 > 0:27:31I think that went pretty well. Simplified everything,
0:27:31 > 0:27:34but no, they liked it. I was pretty pleased with that.
0:27:36 > 0:27:38You four are shining.
0:27:38 > 0:27:41What you've done today is raise this competition up
0:27:41 > 0:27:46- a couple of levels, brilliantly well done.- Off you go.
0:27:53 > 0:27:55It has to be said,
0:27:55 > 0:28:00our four celebs are just cooking way beyond expectation.
0:28:01 > 0:28:03They are a competitive bunch, John,
0:28:03 > 0:28:05and they are pushing each other to newer and newer heights.
0:28:07 > 0:28:12Tomorrow night, the battle for a place in the final three reaches its climax
0:28:12 > 0:28:16as the celebrities face the restaurant critics.
0:28:16 > 0:28:19Two words - "oh" and "wow."
0:28:19 > 0:28:22It's got a nice gooeyness to it.
0:28:22 > 0:28:24It's the Pamela Anderson of ducks.
0:28:24 > 0:28:25Oh!
0:28:25 > 0:28:28Only the best will make it.
0:28:28 > 0:28:31The celebrity leaving us is...
0:28:37 > 0:28:40Subtitles by Red Bee Media Ltd