Episode 24 Celebrity MasterChef


Episode 24

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We've had 16 celebrities battling it out to win the Masterchef crown.

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It feels amazing to be in the final four.

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Only the best are left.

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Now the competition really begins.

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You don't want to come all this way

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and then go out just before the final.

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The competition's certainly got a lot tougher.

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We've got to the last four in this competition.

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We know what their strengths are. We know what their weaknesses are.

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Let's help them work on them.

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To do that, we're going to send our four celebs

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to four different restaurants to get one-on-one training.

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And those four restaurants have four great chefs who know

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exactly what to do to bring the best out of our celebs.

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Emma will be cooking at the Savoy Hotel's River Restaurant,

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which was opened in 1890.

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Head chef James Pare's modern French menu

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is inspired by the hotel's first executive chef,

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the legendary Auguste Escoffier.

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-Hello, Emma, how are you?

-Very well.

-Welcome to the Savoy.

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We're going to do classical cooking, the foundation of modern cookery.

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-Have you done any classical cooking?

-No, not at all.

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SHE LAUGHS OK, so that's good.

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-We start fresh. Right?

-Yeah.

-OK, let's go.

-Thank you.

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Emma will be taught how to make Sole Victoria,

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a Dover sole fillet layered with truffle,

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served with lobster claw, mushrooms and sauce Victoria.

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So this was a dish that Escoffier created that we're going to recreate

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-with my touch, obviously, a little bit. OK?

-OK.

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First, I'll take off the fillets

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-then you'll do one as well.

-OK.

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Have your knife on such an angle that you just scrape along the bone

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to get a nice clean fillet.

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-OK? There's one fillet, yeah?

-Yeah.

-It's your turn. All right?

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Slowly, nice long smooth slices.

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Oh, look. I missed a bit there, Chef.

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Straight along, there you go. That's exactly what you're looking for.

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-How's that one, Chef?

-That's beautiful, absolutely.

-Look at that!

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So what we're going to do is layer them with truffles.

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Do you know what worries me most about this?

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You've made that so look so easy.

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-That's why we're here today - to show you how to do it.

-Yeah.

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So we're going to cook this sous vide.

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-LOUD HISSING

-Ooh!

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-Into the waterbath.

-Yes.

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Next is the mushrooms.

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'At this level,'

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the tastes are so refined and delicate that a pinch

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too much pepper and the balance is all off.

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So I've got to really be vigilant.

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-So there you are. Sole Victoria.

-Absolutely beautiful.

-OK?

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This is a massive step up in terms...

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of the level of food I've been producing

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and I just hope I don't let anyone down.

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Michael will be tutored by executive chef Jun Tanaka,

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at Pearl in Central London. Classically trained

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by chefs including the Rouxs and Marco Pierre White,

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he is renowned for his own modern interpretation

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of traditional French cuisine.

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-Hey, Michael.

-Nice to meet you.

-Nice to meet you.

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Today, it's all about building on the classics and attention to detail.

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This is going to be a true test, I can feel it.

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Michael will be learning to make pan-fried gurnard with parsley mash,

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which is served with a sauce

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made from a classic French bouillabaisse, combined with aioli.

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Now this sauce, once you know how to make it,

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you will use over and over again. First thing,

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we want to start by caramelising all the vegetables.

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In a separate pan, we're going to start caramelising the fish.

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The amount of work you need to do

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to make something as simple as a sauce, you want it good,

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you want it to taste amazing, you need a whole lot of time.

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This is going to be good. Definitely.

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When you start to cook the gurnard, you don't want the pan too hot.

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As soon as you flip over, it'll be about a minute.

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I'm just basting it with the butter, just to give it that extra flavour.

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Cocktail stick.

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Insert it into the flesh.

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As soon as it slides in all the way, then it's perfectly cooked.

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That's a brilliant tip. Love it!

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-That's it.

-It looks brilliant. Look so lovely.

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Although I've got some cooking skills,

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there are still massive gaps in my cooking ability,

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so it's going to be a big learning curve for me, but I can't wait.

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Danny has been sent to Theo Randall at the Intercontinental.

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Theo opened here

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in 2006 after spending 16 years

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at the renowned River Cafe,

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where he was head chef when it won its first Michelin star.

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-Hi, I'm Danny.

-I'm Theo. Nice to meet you. We cook Italian food here.

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I don't have a single Italian bone in my body, but I'm Italian souled,

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so I'll show you the whole philosophy behind Italian food.

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-It's all about simplicity and the quality of ingredients.

-Excellent.

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Danny is cooking wood-roasted Cornish monkfish with roseval potatoes,

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artichokes, capers, parsley and prosciutto.

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It is very simple. It's less is more.

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The more you complicate the dish, it actually can ruin it.

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What we need to do is take the skin off, comes off quite easily.

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So knife against the bone and then just pull the fillet off

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and then you take off all of that membrane there.

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Trim it up. You get a very hot pan.

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Oil.

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The food in this kitchen

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is more about flavours and bringing that all together.

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So, hopefully, I can go away and learn from that.

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A lot of this cooking is about using your instinct.

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It's a brilliant way of cooking. It's really getting back to basics.

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-Camping.

-Camping, exactly. Very important it's nice and juicy.

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If you just have a feel of that. It feels slightly springy.

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There's loads of strong flavours, it's bringing them altogether.

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I think, if you cooked it wrong, it could taste very nasty.

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That's our monkfish dish.

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Chef makes it look very easy.

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And hopefully, if it comes out looking like that,

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I'll be very happy man.

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Jamie will be cooking at Skylon, situated on London's South Bank.

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Head chef Helena Puolakka

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spent three years training under the legendary Pierre Koffmann.

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Her modern European menu draws inspiration

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from her classic French background and her Finnish roots.

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-Hi, Jamie. Welcome to Skylon.

-Thank you very much.

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The dish that Jamie must master consists of three cuts of lamb.

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The saddle stuffed with Swiss chard and ceps,

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the rack and kidney,

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served with a cherry marmalade and a Swiss chard gratin.

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First you're going to remove the kidneys.

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Now this is the saddle we're going to stuff.

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We need to debone it with the knife under the bone.

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One funny thing about this is I give you a baby lamb

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and you know how to debone the baby lamb

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and I give you a venison and you know how to do the venison as well.

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-This is the same technique?

-Yes.

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-So what you're teaching me now is good for everything.

-Absolutely.

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So you really have to kind of feel the bone and try and follow the bone.

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-Look how neat that is.

-That's it.

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I'm beginning to think a bit more like a chef, I think.

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This is all about tiny detail and so far it's gone OK.

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-We cook the racks and the kidneys to order.

-OK. Done. I can do that.

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This cooks really fast. Every piece needs to look exactly the same.

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-Nice, golden brown.

-OK.

-OK.

-Happy with that?

-I'm happy with that.

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This dish requires very strict procedure.

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-Every plate like this, OK?

-You can rely on me, I won't let you down.

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OK. Beautiful.

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I feel like a greyhound in the traps,

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chomping...chomping to get going.

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-First course ordering three sole Victoria.

-Me, Chef.

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-Make sure you get the pan hot for the mushrooms, OK?

-Yes, Chef.

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-One minute on the mushrooms, Chef.

-No. 30 seconds, yes?

-Yes.

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OK, get them in a line ready to go, now you need to come plate it.

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Make it quick, OK.

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Now garnish it up.

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Two slices of truffle on each one. They've all got to be the same.

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Put them in the same spot. It's ready to go, yeah?

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Service, pick up, please.

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-Emma, good job on them, but I need the next one quicker.

-Yes, Chef.

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-How long is that going to take?

-30 seconds, Chef.

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'The attention to detail at this level of cooking

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'is just way beyond anything I'm used to.'

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It's about the small precise beautiful looking plate.

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Pick up.

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I need one more sole Victoria. We had a complaint that one of them wasn't seasoned enough. OK?

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Did we really? Yes, Chef.

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I'm absolutely determined to get this one absolutely bang on.

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Just one little sprinkle of salt, pepper.

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Don't forget too, a little bit of lemon juice, yeah?

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-Are you ready for the three?

-Let's go, let's go.

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-These are the last ones. We want to make them perfect, yeah?

-Yes, Chef.

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OK, quicker, quicker.

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Perfect.

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Service.

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It was beautifully cooked, the lobster tail was fabulous.

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The Dover sole was beautiful. It's a great dish. Really lovely.

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-Away, one set beef, one monkfish. Danny boy.

-Yes, Chef.

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Just trying to stay calm and relaxed.

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We shall see by the end of service if that maintains.

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New order - two set salami and a monkfish on the main.

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Your monkfish is popular. Need another monkfish.

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You haven't got time to think.

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-Danny?

-Yes, Chef.

-One monkfish, quick.

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That looks beautiful, Danny.

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Danny, two monkfish, please. Plate now, table 117.

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Not too much, not too much.

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A bit more parsley and capers on the next one.

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-That's not as good as the last one.

-OK, yes, Chef.

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He's doing all right, yeah. He needs to speed up a bit.

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He's taking it seriously, but I think he's enjoying it.

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OK, new order. On the main, there's two monkfish.

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Yes, Chef.

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Four minutes on the pass, Danny.

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-Yes, four minutes, yes, Chef.

-Thank you.

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It's going all right, I think.

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But again, let's not get too cocky just yet.

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Last one, make it the best one.

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Perfectly cooked.

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Table 42, service.

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Very simple but very well presented. I actually enjoyed it very much.

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I've eaten here a few times before and this is definitely up to scratch.

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At Pearl, Michael is inundated with orders.

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-Michael, five gurnard away.

-Yes, Chef.

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Just juggling so many orders. It's really, really, really hard.

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-How long for the gurnard?

-About one minute.

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-How many?

-Five.

-About one minute for five.

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You put them on the same time so they should be ready at the same time.

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You'd think that, wouldn't you?

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At the moment, I'm more concerned about the fact they look awful.

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These aren't good enough. We're going to start again.

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The sauce is a nightmare. If it's too hot, it splits. Argh!

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-That's split.

-Yeah, that one's split.

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Just being in this kitchen, you start to get an understanding

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of needing to be across everything.

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Keep your head up, look at everything.

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It's one of those things. I've not done it before.

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You practise and learn. You make a mistake, you learn,

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you make another little mistake, you learn,

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then don't make the mistake again. Otherwise you're fired.

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-I am much happier with these.

-Michael, can I have the fish please?

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Yes, Chef.

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OK, I want you to plate this gurnard absolutely spot on, no mistakes.

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Fish goes on top. Gently press it down so you just see the mash.

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Right, sauce on now, please. Don't dribble.

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Perfect. Spot on.

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That's exactly how I want it.

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That was... That was quite intense.

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Very fresh, very light.

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The flavours and the tastes just are remarkable.

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Jamie is also having to cope with a busy service.

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OK, Jamie, two more lamb, please.

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-So that's one beef, one lobster, followed by two lamb.

-Yes, Chef.

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-This looks a little rare.

-Can you just put it in the oven for a minute?

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-Chef, how long on table 211?

-211 coming right now.

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-17 minutes now, Chef.

-I know, yes. One minute, please.

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-Jamie, two lamb coming up?

-It's coming.

-Please.

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How long for the lamb, Chef?

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OK, Jamie, give me those two lamb, please.

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-Take the string off before you bring it to the pass for me.

-Sorry, Chef.

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Pay attention. It's not a part of the dish, people don't want to eat it.

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OK, next lamb needs to be perfect, Jamie.

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-Do you promise?

-I promise you.

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I'm down to one more lamb now and I want to prove to Chef

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that I can do it. I want to make sure this one's spot on.

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Jamie keeps on making the little errors

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but I hope for the last dish he will come up perfect now.

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-Almost perfect, Jamie.

-Huh?

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Almost perfect.

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The lamb was perfectly cooked.

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It was a little pink, just how I like it, which was spot on.

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The main thing I've learned today

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is to be absolutely at the top of your game as a chef,

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you need to be concentrating all the time. Keep right on top of it.

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When you see food like that, you see the ambition of the chefs

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who make it, and that's something to aspire to, actually.

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It was an amazing experience.

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I have learned so much, I don't even know where to begin.

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I really enjoyed that.

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It's opened my eyes a little bit to a new way of cooking.

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Hopefully now, I can show Gregg and John what I've learnt

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and take it into the next challenge.

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Our four celebs have had an extraordinary experience

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and now we're going to ask them to show us what they've learnt.

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Good to see you back.

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We want you to cook a dish

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inspired by the time you've just had in the restaurant.

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Today, prove to Gregg and I that you've learnt something.

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Ladies and gentlemen, you've got one hour. Let's cook.

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'I think I have a better understanding

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'of what's expected of us now.'

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What I'm taking on is proper high-end restaurant quality food.

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And I've never cooked anything like it before.

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Jamie, you have a really concentrated look upon your face.

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Yes. It's an important round for me today.

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I need to convince you that I can do restaurant-quality food.

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Hmm. And can you?

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I think I can, yeah.

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What is it you've learnt from Skylon?

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It's built my confidence.

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I've learnt what it takes to be a chef in a commercial kitchen.

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I've learnt the pressures that are involved

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and it's been quite an experience.

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-The dish you're cooking for us today is...?

-A pork fillet with Agen prunes and Armagnac,

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with a celeriac and apple gratin and deep-fried cavolo nero.

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-Cor, this has got into your blood, mate, hasn't it?

-I love it.

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It's a real balancing act for Jamie today.

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It sounds really good, but it's intense.

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When I came to this competition, I was a home cook.

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Roast chicken, that's your lot, really.

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But now, I've evolved as a cook just beyond all recognition.

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Emma, there's an absolute glow of vibrancy and opulence

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-coming from your bench today.

-Yes.

-What are you going to cook for us?

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I'm going to cook a pan-fried turbot on samphire with a clam broth.

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The one big thing I learnt yesterday is that

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great cooking is a combination of instinct and experience,

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and I haven't got much experience, but this is an exercise in instinct.

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-So it's definitely changed your outlook, has it?

-Definitely.

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It's made me ambitious as a cook. It's wonderful.

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Turbot, samphire and a clam broth. It sounds absolutely delicious.

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It should work for Emma

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as long as she does cook with the instinct she's promising.

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You're halfway. 30 minutes left.

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Every single thing you do matters. I've got to be on it today

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because I know the other three are going to be,

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so I need to make sure I bring my A-game.

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What did that restaurant experience do for you, Michael?

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With cooking, what I suffered from

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is not looking at the bigger picture.

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I'd always focus on one thing, "This has got to be right," then other things would slip.

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Being at the restaurant yesterday,

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I suddenly realised that, actually,

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a little bit of focus can make a big difference.

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Michael, what dish are you cooking for us?

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Some red mullet crusted with almonds,

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a blood orange and fennel salad, a blood orange vinaigrette,

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some crushed Jersey Royals and fennel puree.

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-Orange and potatoes?

-Yes, it's an interesting combination.

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I think what I learnt yesterday was that take classic flavours,

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put them together and sometimes give them a twist, surprise people.

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I think, with this dish, it's going to do that.

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'Michael's asking a lot of our palates. Almonds, red mullet,

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'blood orange and buttery potatoes.'

0:21:320:21:34

That is very difficult to pull off.

0:21:340:21:38

'I'm going to try and relax a bit more today.

0:21:420:21:45

'I'm pushing myself in a different direction.'

0:21:450:21:48

This is going to be a bit more free-flowing, which my concern is

0:21:480:21:52

it could be so free-flowing, it free-flows out the door to the bin.

0:21:520:21:56

Danny, probably the fewest ingredients I've seen on a bench

0:21:580:22:02

when you're cooking for a very long time.

0:22:020:22:04

-What are you cooking for us?

-I'm doing a piece of sirloin

0:22:040:22:08

with some roast vegetables and a fresh dressing.

0:22:080:22:10

Being with Theo yesterday was fantastic.

0:22:100:22:12

Great experience, good learning for me,

0:22:120:22:14

and I think before it's all been about technique

0:22:140:22:17

and presentation and all that sort of stuff.

0:22:170:22:21

This is really cooking on feel and taste and sensation, really.

0:22:210:22:25

Hallelujah.

0:22:250:22:26

It could be delightful, as long as Danny

0:22:280:22:31

gets those big flavours of Italy into it.

0:22:310:22:35

Seven minutes left.

0:22:370:22:39

Just seven, please.

0:22:390:22:42

Three minutes, guys. Just three minutes left.

0:22:460:22:49

Time's up. Stop. Stop.

0:22:550:22:57

First up is Jamie.

0:23:010:23:03

He has cooked pork fillet with Agen prunes wrapped in pancetta

0:23:030:23:07

with a celeriac and apple gratin and deep-fried cavolo nero.

0:23:070:23:13

I really like the look of this. It's really quite modern and very clean.

0:23:130:23:16

However, I'm happy with my pork pink,

0:23:160:23:21

but this one here is too under.

0:23:210:23:23

Got some great flavours coming up from that plate there.

0:23:300:23:33

Salty ham around that juicy pork,

0:23:330:23:36

and the depth and sweetness of that prune with the brandy is lovely.

0:23:360:23:40

However, that gratin needs some more cooking. It's still firm.

0:23:400:23:45

I think it's a great dish.

0:23:500:23:52

You can taste every flavour individually, it's all distinctive.

0:23:520:23:56

I just wish the cooking was as good as the flavours on the plate.

0:23:560:24:00

I feel like I didn't quite pull it off.

0:24:020:24:04

I was ten minutes away from it being perfect.

0:24:040:24:08

Michael has cooked red mullet crusted with almonds,

0:24:080:24:12

crushed Jersey potatoes, a blood orange and fennel salad,

0:24:120:24:17

fennel puree and a blood orange vinaigrette.

0:24:170:24:20

Looking at your dish, it's deceptive,

0:24:200:24:22

because I think that I'm looking at a dessert.

0:24:220:24:26

Nuts, fish, orange, fennel - that bit of it I love.

0:24:360:24:43

That really works for me.

0:24:430:24:45

What I don't like is buttery potatoes on there as well.

0:24:450:24:48

This is one of these dishes that is going to completely divide the crowd,

0:24:500:24:54

but I get it.

0:24:540:24:56

I think it's out there, absolutely out there, and I really admire it,

0:24:560:24:59

and I think it's really interesting and actually quite exciting.

0:24:590:25:03

You know what, they liked it, and they appreciated

0:25:030:25:06

the fact I took a risk and took a chance,

0:25:060:25:08

so I think I just about got away with it, just.

0:25:080:25:12

Next up is Emma.

0:25:130:25:14

She's cooked pan-fried turbot on a bed of samphire in a clam broth

0:25:140:25:19

with pea shoots, broad beans and a fennel salad.

0:25:190:25:24

Emma, your dish is so pretty.

0:25:250:25:27

It's so elegant.

0:25:270:25:30

Your flavour notes are wonderful. You've got the saltiness of the sea,

0:25:350:25:39

then you've got the wonderful textures of that perfectly cooked fish,

0:25:390:25:42

the wonderful crunch that comes from the fennel

0:25:420:25:45

and the softness of the clams. It's delightful.

0:25:450:25:47

Honestly, that is heart-thumping stuff from you.

0:25:470:25:50

I'm really pleased for you.

0:25:500:25:52

In that bowl, you have managed to emphasise

0:25:580:26:00

Mother Nature's natural flavours really, really well.

0:26:000:26:03

And your matching and pairing of ingredients is perfect.

0:26:030:26:07

-Thank you.

-However, if this broth is going to remain this thin,

0:26:070:26:12

-then it needs to be stronger.

-Right.

0:26:120:26:14

What I wanted to achieve today was to...

0:26:160:26:19

present a dish that looked elegant and that had lots of flavour.

0:26:190:26:23

I think I did that, so I'm really pleased. I am. I'm pleased.

0:26:230:26:27

Last up is Danny.

0:26:270:26:30

He has cooked sirloin steak with roasted Mediterranean vegetables

0:26:300:26:36

and a chilli and marjoram dressing.

0:26:360:26:38

A good-looking plate of food and a really good, tasty plate of food.

0:26:420:26:45

You get smokiness coming from those courgettes,

0:26:450:26:49

sweetness coming from the peppers, the sharpness of the tomato

0:26:490:26:52

and the meat perfectly cooked,

0:26:520:26:54

but that beef needs a huge whacking great amount of pepper on it

0:26:540:26:59

to give you that spice background to go with all the other wonderful flavours.

0:26:590:27:03

-That's my only criticism.

-OK.

0:27:030:27:05

That's great. The whole thing is just

0:27:100:27:13

juicy, juicy, juicy from the veg to the steak.

0:27:130:27:16

What you've learnt there is how to produce the most flavour

0:27:160:27:20

out of what appears to be the simplest of ingredients.

0:27:200:27:23

Really good big-flavoured dish, Danny.

0:27:230:27:26

I think that went pretty well. Simplified everything,

0:27:290:27:31

but no, they liked it. I was pretty pleased with that.

0:27:310:27:34

You four are shining.

0:27:360:27:38

What you've done today is raise this competition up

0:27:380:27:41

-a couple of levels, brilliantly well done.

-Off you go.

0:27:410:27:46

It has to be said,

0:27:530:27:55

our four celebs are just cooking way beyond expectation.

0:27:550:28:00

They are a competitive bunch, John,

0:28:010:28:03

and they are pushing each other to newer and newer heights.

0:28:030:28:05

Tomorrow night, the battle for a place in the final three reaches its climax

0:28:070:28:12

as the celebrities face the restaurant critics.

0:28:120:28:16

Two words - "oh" and "wow."

0:28:160:28:19

It's got a nice gooeyness to it.

0:28:190:28:22

It's the Pamela Anderson of ducks.

0:28:220:28:24

Oh!

0:28:240:28:25

Only the best will make it.

0:28:250:28:28

The celebrity leaving us is...

0:28:280:28:31

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