0:00:03 > 0:00:08We've had 16 celebrities battling it out to win the MasterChef crown.
0:00:08 > 0:00:10Only the best are left.
0:00:10 > 0:00:13I believe now I'm good enough to get to the final.
0:00:13 > 0:00:15Time will tell.
0:00:16 > 0:00:19We're pretty much all on a level. It's all up for grabs.
0:00:20 > 0:00:22Now the competition really begins.
0:00:22 > 0:00:25Really high stakes today.
0:00:25 > 0:00:29The four of us have been given parachutes and one of them isn't going to open.
0:00:29 > 0:00:31I don't want to go home today.
0:00:31 > 0:00:32I want to be in the final.
0:00:44 > 0:00:48Four celebs and we know how good they can cook when they're on form.
0:00:48 > 0:00:52Today they have to be the best they possibly can.
0:00:54 > 0:00:57We are now going to give them their sternest test so far.
0:01:01 > 0:01:03We're looking for our three finalists.
0:01:03 > 0:01:06Who's got the skill, the palate, the ambition,
0:01:06 > 0:01:09to become our champion?
0:01:21 > 0:01:23Welcome. Big day today.
0:01:23 > 0:01:27Big test of your character, your nerve and your skill.
0:01:27 > 0:01:31You are not presenting your food to Greg and I
0:01:31 > 0:01:34but to three very, very harsh restaurant critics.
0:01:34 > 0:01:38Three people that you have to impress if you want to stay in this competition.
0:01:38 > 0:01:42Two courses, one hour and 15 minutes.
0:01:42 > 0:01:47At the end of this, one of you will be going home.
0:01:48 > 0:01:50Ladies and gentlemen, let's cook.
0:01:56 > 0:02:01These guys are celebs. There are professional chefs who wouldn't want this challenge today.
0:02:10 > 0:02:13What I'm expecting is that someone will thrill me
0:02:13 > 0:02:15and someone will make me drop my head into my hands
0:02:15 > 0:02:17and whimper like a baby.
0:02:17 > 0:02:20We've seen before with the Celebrity competition
0:02:20 > 0:02:22that people really drive themselves to the limit,
0:02:22 > 0:02:25so I'm expecting to see some really good cooking.
0:02:26 > 0:02:28We long for good technique,
0:02:28 > 0:02:32things that aren't mercilessly overdone or mercilessly underdone,
0:02:32 > 0:02:35signs that someone is really passionate about cooking.
0:02:35 > 0:02:39Restaurant critics are tough people,
0:02:39 > 0:02:42people who are going to make a very harsh judgement.
0:02:52 > 0:02:5420 minutes has gone.
0:02:56 > 0:02:58The whole MasterChef process has been tough,
0:02:58 > 0:03:00tougher than I thought it was going to be when I started.
0:03:06 > 0:03:10For it to end today would be... would be really devastating.
0:03:10 > 0:03:11I would be really gutted.
0:03:15 > 0:03:18- Michael.- Yes.- Big day today. - Really important.
0:03:18 > 0:03:21- Michael, what are your dishes? - I'm doing pan-fried duck breast
0:03:21 > 0:03:25with a cherry puree, wilted spinach, potato rosti and a pork jus.
0:03:25 > 0:03:28Pork jus and cherry sauce?
0:03:28 > 0:03:30I just wanted to give a bit more liquid
0:03:30 > 0:03:32to go with the rosti and the spinach.
0:03:32 > 0:03:36For dessert, I'm doing a baby pear pavlova with chocolate sauce.
0:03:36 > 0:03:39Can you today produce a plate of food without a single mistake on it?
0:03:41 > 0:03:44Yes. I really, really hope so.
0:03:52 > 0:03:55I worry that a pork sauce and a cherry sauce
0:03:55 > 0:03:57are going to clash over that duck.
0:04:02 > 0:04:05When I arrived here on MasterChef, I really was a complete amateur
0:04:05 > 0:04:09and now I feel like I know my way around a kitchen.
0:04:14 > 0:04:16The bar's been raised, you know.
0:04:16 > 0:04:20It's not enough to be able to cook a decent dish.
0:04:20 > 0:04:25If I make a mistake, I won't make it to the final.
0:04:31 > 0:04:34- What are you cooking for us? - I'm going to do Asian salmon
0:04:34 > 0:04:37with a coriander dressing.
0:04:37 > 0:04:40There's a lot of skill involved. I need to get my salmon right.
0:04:40 > 0:04:43I'm going to be doing it en croute in a filo pastry.
0:04:43 > 0:04:45Ah! And for your other course?
0:04:45 > 0:04:48I'm going to be doing a mascarpone mousse in white chocolate,
0:04:48 > 0:04:51which will sit in a tropical fruit soup.
0:04:51 > 0:04:53The two issues for me are to make sure my mousse sets
0:04:53 > 0:04:57and the other thing is to get that fine balance of flavours
0:04:57 > 0:05:01- and spices just right. - Wow.
0:05:06 > 0:05:10It sounds like a big hunk of salmon wrapped in pastry
0:05:10 > 0:05:12with some Asian flavours thrown at it.
0:05:12 > 0:05:14It's a bit strange.
0:05:21 > 0:05:23The standard gets higher and higher round by round.
0:05:23 > 0:05:25It's really hard.
0:05:30 > 0:05:32My biggest concern today is time.
0:05:32 > 0:05:35I've given myself loads to do, which is real pressure -
0:05:35 > 0:05:38probably too much but, you know, that's what I enjoy.
0:05:47 > 0:05:50Danny, furiously working away. What are you going to cook for us?
0:05:50 > 0:05:55Pork rolled in tea with swede puree, some romanesco and apple sauce,
0:05:55 > 0:05:57followed by panna cotta and rhubarb.
0:05:57 > 0:06:00Bit of a walk on the wild side, this pork dish.
0:06:00 > 0:06:03Well, trying to learn, trying to do different things,
0:06:03 > 0:06:05trying to put into practice what I've learnt
0:06:05 > 0:06:06and bring things together.
0:06:06 > 0:06:09Will you actually get flavour and soul in your food today as well?
0:06:09 > 0:06:11Yeah, that's the plan.
0:06:11 > 0:06:15If it goes to plan and I'm happy with it, then that's all I can do.
0:06:19 > 0:06:23He has what I will call the scary and the safe,
0:06:23 > 0:06:25the safe being the panna cotta.
0:06:25 > 0:06:29The pork fillet, a fruit tea, swede, star anise and romanesco -
0:06:29 > 0:06:33that main course is either going to be absolutely amazing
0:06:33 > 0:06:34or revolting.
0:06:37 > 0:06:40When I think about where I began,
0:06:40 > 0:06:45not in my wildest dreams did I think I was going to get this far
0:06:45 > 0:06:46in any event.
0:06:51 > 0:06:55The fact that we're cooking for people who judge food for a living
0:06:55 > 0:06:57actually makes me feel a bit ill.
0:07:05 > 0:07:10Emma, you presently look so scared, so frightened, so petrified.
0:07:10 > 0:07:14- Yeah.- You really are, aren't you? - I'm tremendously nervous today, yes.
0:07:14 > 0:07:15This is the worst one.
0:07:15 > 0:07:19It's like you've come all this way and the prospect of then not making the final three
0:07:19 > 0:07:23is just so awful.
0:07:23 > 0:07:26- What are you going to cook for us? - Charred mackerel with apple puree
0:07:26 > 0:07:30and a smoked cod roe cream with microleaves and watercress oil.
0:07:31 > 0:07:35And then I'm doing pan-fried venison
0:07:35 > 0:07:40with parsnip puree, spring greens and a red wine and blueberry sauce.
0:07:40 > 0:07:43- What's at stake for you today, Emma? - Oh, gosh - everything.
0:07:50 > 0:07:53Blueberry and parsnip on a piece of meet
0:07:53 > 0:07:57is not an easy one to balance and that's my worry.
0:07:59 > 0:08:00Ow!
0:08:07 > 0:08:09Danny, in five minutes, your main's got to go.
0:08:12 > 0:08:14A classic combination, pork with sage and apple sauce
0:08:14 > 0:08:18and then he's given it a twist, which is this fruit tea crust.
0:08:18 > 0:08:21Not something I've come across before. There may be a reason for that.
0:08:23 > 0:08:28The bear trap waiting for him is the fact that there's no fat on the fillet of pork at all
0:08:28 > 0:08:32and that could make it relentlessly tough.
0:08:34 > 0:08:36Two minutes, Danny. Come on!
0:08:38 > 0:08:41- What's left to go on, Danny? - Just the meat and the sauce.
0:08:51 > 0:08:53That is really cool. It's got to go, it's got to go.
0:08:55 > 0:08:57Very nice indeed.
0:09:02 > 0:09:05- You've got some sauce on there, dribbling away.- Thanks.- Thank you.
0:09:08 > 0:09:11Good afternoon. We have a pork fillet rolled in tea,
0:09:11 > 0:09:16a swede puree, fondant potato and romanesco with an apple sauce.
0:09:16 > 0:09:17- Thank you.- Thank you.
0:09:25 > 0:09:28So the big positive. He hasn't completely overcooked the pork.
0:09:28 > 0:09:32In fact, the only positive is that he hasn't overcooked the pork.
0:09:32 > 0:09:34This pork, to my mind, is not working.
0:09:34 > 0:09:39There's a distinct aroma of the things that you find at the back of your spice cupboard about it,
0:09:39 > 0:09:43just sort of unidentified, neglected
0:09:43 > 0:09:44and a bit sort of dusty.
0:09:44 > 0:09:48I'm not getting any apple and sage from the sauce
0:09:48 > 0:09:50but I'm barely getting any sauce, to be honest.
0:09:50 > 0:09:56Underseasoned swede, underseasoned potato.
0:09:56 > 0:09:58There needs to be less arrangement on the plate
0:09:58 > 0:10:02and more a plateful of food that you can eat.
0:10:10 > 0:10:13For me the flavour's really confused, really weird.
0:10:13 > 0:10:18I feel like I'm eating a dessert but I've got meat in my dessert.
0:10:18 > 0:10:21The star anise with the swede makes it almost like caramel
0:10:21 > 0:10:23and there is a fruity sharpness around the pork.
0:10:23 > 0:10:24I think it's delightful.
0:10:24 > 0:10:28Danny, 15 minutes and then that dessert goes, yeah?
0:10:28 > 0:10:32Vanilla panna cotta is good,
0:10:32 > 0:10:34rhubarb is good,
0:10:34 > 0:10:36little crisp biscuits is good.
0:10:36 > 0:10:40Getting them all right at the same time is perhaps a little more difficult.
0:10:46 > 0:10:49Yes! Well done, Danny. They're perfect.
0:10:51 > 0:10:53You've got three minutes.
0:11:06 > 0:11:09- Done?- Yeah.- Yeah! Come on!
0:11:10 > 0:11:11Oooh!
0:11:22 > 0:11:24You have a vanilla panna cotta with a snap biscuit
0:11:24 > 0:11:26and a rhubarb sauce.
0:11:28 > 0:11:29Thank you.
0:11:31 > 0:11:33It's got a wobble. It's moving.
0:11:39 > 0:11:43It all works. The panna cotta is on the creamier side
0:11:43 > 0:11:45but it's not overset.
0:11:45 > 0:11:48And this rhubarb has just got enough sweetness to it.
0:11:48 > 0:11:52There's still a bit of a bite but very nicely done and lovely texture.
0:11:53 > 0:11:55The combinations of flavours are good.
0:11:55 > 0:11:58The little orange brandy snap biscuits - nicely done.
0:11:58 > 0:12:02It's a really luscious little pudding.
0:12:08 > 0:12:11I love those biscuits with a little bit of orange running through them
0:12:11 > 0:12:14and I really think that rhubarb jam is sweet and sharp
0:12:14 > 0:12:16and sticky at the same time.
0:12:16 > 0:12:19Absolutely delicious.
0:12:19 > 0:12:21Not a single issue with it.
0:12:21 > 0:12:25Beautifully made, firm panna cotta, tasting of vanilla - perfect.
0:12:28 > 0:12:29Whoo!
0:12:30 > 0:12:32HE GROANS
0:12:34 > 0:12:36I'm feeling relieved. That was tough.
0:12:36 > 0:12:40Not perfect. I know what was wrong with it
0:12:40 > 0:12:43but hopefully, it'll be good enough.
0:12:49 > 0:12:52In the first cookery book you ever had, there was cherries and duck.
0:12:55 > 0:12:58Floppy duck will not be received well at this end of the table.
0:13:01 > 0:13:03You've got four minutes, Michael.
0:13:18 > 0:13:20Last 60 seconds, Michael.
0:13:24 > 0:13:26That is it.
0:13:31 > 0:13:33- Good afternoon.- Hi.- Hi.
0:13:34 > 0:13:36Shall I come round this side?
0:13:37 > 0:13:40Thanks.
0:13:41 > 0:13:43You have in front of you pan-fried duck
0:13:43 > 0:13:47with a cherry puree, rosti potato, some wilted spinach
0:13:47 > 0:13:48and a pork jus.
0:13:50 > 0:13:52Enjoy. Thank you.
0:13:56 > 0:13:59I'm vaguely intrigued about the anatomy of this duck,
0:13:59 > 0:14:02because if these are cuts across the breast
0:14:02 > 0:14:05then it's going to have to be about that size.
0:14:05 > 0:14:07It's the Pamela Anderson of ducks.
0:14:13 > 0:14:14It actually tastes a lot better than it looks.
0:14:14 > 0:14:19He's cooked it well. It's tender and there's a crispness to the skin
0:14:19 > 0:14:22but for me, this could all do with a bit more seasoning.
0:14:24 > 0:14:26The big busty duck met a fair end.
0:14:26 > 0:14:29The cooking of the meat - accurate.
0:14:29 > 0:14:33I would prefer the cherry sauce with a bit of meaty jus running through it.
0:14:33 > 0:14:37Well, I like the sharp cherries. They've got a real zing to them.
0:14:37 > 0:14:39He's done a damn good rosti.
0:14:41 > 0:14:44This is a pretty good plate of food.
0:14:47 > 0:14:50I think it's great. I love all those bits and pieces.
0:14:54 > 0:14:57I love a pavlova. I quite like pears. I like chocolate sauce.
0:14:58 > 0:15:00Get it right and I'll be very happy.
0:15:01 > 0:15:03- Two minutes, Michael. - OK.
0:15:14 > 0:15:16- Right, are you ready to go?- Yeah.
0:15:28 > 0:15:29Thanks.
0:15:30 > 0:15:34For dessert, you have a baby pear pavlova with chocolate sauce.
0:15:37 > 0:15:41Good work on the pears! Really good work on the pears.
0:15:41 > 0:15:42I think it looks gorgeous.
0:15:51 > 0:15:54It's good meringue. It really is, isn't it?
0:15:54 > 0:15:57It's got a nice gooiness to it that works very well.
0:15:57 > 0:15:59It's very soft. Barely cooked.
0:15:59 > 0:16:02I'm not normally a huge fan of pear
0:16:02 > 0:16:06but this is delicately poached in spices,
0:16:06 > 0:16:08the cream is gorgeous
0:16:08 > 0:16:10and the chocolate is really good quality.
0:16:10 > 0:16:14Generally, it's a good dish, a very good dish indeed.
0:16:16 > 0:16:18HE CHUCKLES
0:16:18 > 0:16:22That's really good. It's the cream with loads of vanilla
0:16:22 > 0:16:23and then you get pear juice
0:16:23 > 0:16:25and then it finishes with comforting chocolate.
0:16:27 > 0:16:28That's very, very good.
0:16:31 > 0:16:33- HE SIGHS - Thank God that's over.
0:16:35 > 0:16:37In the back of your mind you know how important it is.
0:16:37 > 0:16:40You know if you mess this up you're going out.
0:16:40 > 0:16:42I don't think it's two perfect plates but I was really pleased
0:16:42 > 0:16:45with key elements of it, so yeah -
0:16:45 > 0:16:47I guess we'll just have to see.
0:16:52 > 0:16:53Asian salmon with coriander dressing,
0:16:53 > 0:16:57sesame and chilli vegetables and coconut and lime rice.
0:16:57 > 0:17:01I'm not sure which I hate more, raw salmon or overcooked salmon.
0:17:08 > 0:17:11Jamie, you've got just one minute to go, mate. Come on!
0:17:16 > 0:17:18Spoon, spoon, spoon, spoon...
0:17:20 > 0:17:22- All right, are you ready? - Yeah.- Then let's go!
0:17:28 > 0:17:29- Hi, there.- Hello.
0:17:30 > 0:17:33Thank you.
0:17:34 > 0:17:37This is Asian salmon in a coriander dressing
0:17:37 > 0:17:39with a lime and coconut rice
0:17:39 > 0:17:44and stir-fried green vegetables. Thank you.
0:17:49 > 0:17:55I'm really enjoying the salmon and the way that these flaky shards of filo pastry
0:17:55 > 0:17:58are kind of breaking up and adding texture
0:17:58 > 0:18:00and sort of a buttery, salty bite to it.
0:18:00 > 0:18:05The green stuff is very, very nice, that little salsa,
0:18:05 > 0:18:11and the salmon within the spring roll seems to have been seasoned quite well.
0:18:11 > 0:18:13The only thing that's underseasoned are the vegetables.
0:18:13 > 0:18:16It's not firing on all cylinders.
0:18:20 > 0:18:23The fish wrapped in that crispy filo pastry with those wonderful Asian flavours
0:18:23 > 0:18:25is a little bit overcooked and a bit dry.
0:18:25 > 0:18:27The rice is also overcooked.
0:18:27 > 0:18:29It's not brilliant.
0:18:30 > 0:18:33- 15 minutes now for your pudding. Well done.- Thank you.
0:18:33 > 0:18:38A mascarpone mousse with white chocolate curls in a tropical soup.
0:18:40 > 0:18:43The tropical soup sounds like something you'd get malaria off.
0:18:48 > 0:18:50Mate, you'd better move it.
0:18:52 > 0:18:54You've only got about 60 seconds left.
0:19:08 > 0:19:10Thanks. Thank you.
0:19:14 > 0:19:17This is a mascarpone and white chocolate mousse
0:19:17 > 0:19:19in a tropical fruit soup.
0:19:19 > 0:19:22- Thank you very much.- Enjoy.
0:19:29 > 0:19:32The mousse is rather odd. It's got a granular texture
0:19:32 > 0:19:34and it feels like it's split at some point.
0:19:34 > 0:19:37The white chocolate and the mascarpone, even if had worked,
0:19:37 > 0:19:41I don't think is a successful combination because it's sweet on sweet.
0:19:41 > 0:19:45I long for something citrus that really cuts through it.
0:19:45 > 0:19:48On this occasion, I think he's had a bit of a disappointment.
0:19:54 > 0:19:57Two separate desserts that should not be together.
0:19:57 > 0:20:00It promises so much but delivers so little.
0:20:02 > 0:20:04HE SIGHS
0:20:08 > 0:20:11I can't do any more now. I just hope they like it.
0:20:16 > 0:20:19Charred mackerel with apple puree, smoked cod roe cream
0:20:19 > 0:20:21and watercress oil - that sounds lovely.
0:20:35 > 0:20:37How much more have you got to do?
0:20:37 > 0:20:40I'm just putting these microleaves on and then I'm going in.
0:20:45 > 0:20:48- Hello.- Hello.- Hello, Emma. - Hello, there.
0:20:48 > 0:20:50There you go.
0:20:55 > 0:20:57For your starter you've got charred mackerel
0:20:57 > 0:21:00with apple puree, smoked cod roe cream
0:21:00 > 0:21:02and a watercress oil.
0:21:05 > 0:21:06Thank you. Enjoy!
0:21:08 > 0:21:11I think it looks lovely. It looks like real restaurant dish.
0:21:11 > 0:21:15That looks just about perfect, actually.
0:21:20 > 0:21:23Two words - "oh" and "wow".
0:21:23 > 0:21:25- This is amazing.- It's very good.
0:21:25 > 0:21:29The cod's roe just adds a lovely kind of Nordic feel to it.
0:21:29 > 0:21:34The watercress oil would be really peppery if it was just watercress
0:21:34 > 0:21:37but as an accent to the mackerel, it really works
0:21:37 > 0:21:40and mackerel and apple puree works well.
0:21:40 > 0:21:44I think this is the best dish I've ever tried
0:21:44 > 0:21:48cooked by somebody who's meant to be famous for something else.
0:21:50 > 0:21:51Mm.
0:21:53 > 0:21:57Ooh! The smokiness that comes through that roe!
0:21:57 > 0:22:00And then sweet apple, the oily, strong mackerel -
0:22:00 > 0:22:02cowabunga, baby!
0:22:02 > 0:22:05The fish itself is really earthy and rich and oily.
0:22:05 > 0:22:10The apple is both sweet and sour, going beautifully with that.
0:22:10 > 0:22:12Absolutely delicious.
0:22:18 > 0:22:22Venison is hard to cook and keep tender. It's a very lean meat.
0:22:23 > 0:22:26If she pulls it off the way it sounds, it could be fabulous.
0:22:39 > 0:22:41- That's it. - It looks great. Well done.
0:22:45 > 0:22:47Sorry if there was a slight delay.
0:22:50 > 0:22:55You've got pan-fried venison on a parsnip puree
0:22:55 > 0:22:59with some buttered spring greens and a red wine and blueberry sauce.
0:23:01 > 0:23:03Thank you.
0:23:18 > 0:23:20The venison is fantastic.
0:23:20 > 0:23:24She's got that crisp, caramelised outer layer
0:23:24 > 0:23:29and then inside, absolutely meltingly tender and gorgeous.
0:23:29 > 0:23:32I like the red wine sauce with the blueberries in it.
0:23:32 > 0:23:34It's got a nice fruitiness to it.
0:23:34 > 0:23:39A meaty, rich savoury sauce would bring the whole thing together
0:23:39 > 0:23:40and finish it perfectly.
0:23:44 > 0:23:47That venison's beautifully cooked. The cabbage is lovely.
0:23:47 > 0:23:51The parsnip puree is a wonderful, wonderful smooth silky puree
0:23:51 > 0:23:53and the blueberry sauce is a wonderful thing.
0:23:53 > 0:23:56But the whole thing is underseasoned.
0:23:56 > 0:23:57It's a very well executed dish
0:23:57 > 0:24:02but it doesn't come alive in your mouth like her starter did.
0:24:02 > 0:24:05SHE LAUGHS Oh, my word!
0:24:07 > 0:24:08Oh, my word!
0:24:08 > 0:24:10That was all just a blur.
0:24:10 > 0:24:13I don't think I've made any massive mistakes
0:24:13 > 0:24:15but it's about micro-mistakes now.
0:24:21 > 0:24:25Critics day, there was a huge amount of pressure on our celebs to deliver
0:24:25 > 0:24:27and I think they did themselves proud.
0:24:27 > 0:24:31- Everybody pushed themselves and nobody, nobody, had a real timing issue.- No.
0:24:31 > 0:24:33Very, very good effort.
0:24:33 > 0:24:36The first course from Emma, the mackerel,
0:24:36 > 0:24:39with the apple, was the best thing in the room by far.
0:24:39 > 0:24:43The whole thing came together and was balanced beautifully.
0:24:43 > 0:24:47It looked a picture and it tasted as good.
0:24:47 > 0:24:51Emma's main course, it looked amazing, the venison perfectly cooked.
0:24:51 > 0:24:53Everything stacked beautifully.
0:24:53 > 0:24:57But it didn't quite deliver on flavour.
0:24:57 > 0:25:00Michael cooks food that people want to eat and with style
0:25:00 > 0:25:03and he's now getting a little bit of finesse into his food.
0:25:03 > 0:25:07The pavlova - absolutely brilliant combination.
0:25:07 > 0:25:11Just a big, big pleasure with every soothing mouthful. Lovely.
0:25:11 > 0:25:14I was the only one in the building that liked Danny's first course.
0:25:14 > 0:25:17It was technically very, very good.
0:25:17 > 0:25:19It was for me confusing as a dish.
0:25:19 > 0:25:25I thought it was a great idea but I didn't want to keep on eating huge amounts of it.
0:25:25 > 0:25:27As for the dessert, though, from Danny,
0:25:27 > 0:25:30I thought that that's something you want to keep on going with.
0:25:30 > 0:25:32You're going to eat the whole plate, aren't you?
0:25:32 > 0:25:35Panna cotta, load of vanilla, sharp and sweet rhubarb -
0:25:35 > 0:25:38for me, end of story, can do no wrong.
0:25:38 > 0:25:39Really, really good.
0:25:39 > 0:25:44Jamie today didn't reproduce some of the wonderful dishes he's produced before.
0:25:44 > 0:25:47I'm not sure about that salmon inside the filo pastry, the salmon en croute.
0:25:47 > 0:25:50The salmon was overcooked.
0:25:50 > 0:25:52As far as the dessert's concerned,
0:25:52 > 0:25:56I cannot agree with white chocolate and tropical fruit.
0:25:56 > 0:25:58It doesn't work, in my mind,
0:25:58 > 0:26:01and that mousse of the mascarpone didn't have any flavour.
0:26:01 > 0:26:04The only flavour we had was the chocolate on the outside.
0:26:04 > 0:26:07I mean, it looked fun, it was really colourful,
0:26:07 > 0:26:09but it didn't quite work.
0:26:11 > 0:26:14Tough decision. Who stays, who goes?
0:26:26 > 0:26:29As far as we're concerned, today was a celebration of wonderful food.
0:26:29 > 0:26:31Really good.
0:26:32 > 0:26:35Unfortunately, one of you will leave us.
0:26:44 > 0:26:46We have made our decision.
0:26:49 > 0:26:51The celebrity leaving us is...
0:26:59 > 0:27:01Jamie.
0:27:01 > 0:27:04- Thank you so very much. - Thank you.- Absolutely.
0:27:04 > 0:27:06A pleasure. Thank you, mate.
0:27:16 > 0:27:18I'd love to have stayed in
0:27:18 > 0:27:22but it just got a little bit too good for me, the competition.
0:27:22 > 0:27:26I've had such a fantastic time and I've loved every minute of it.
0:27:26 > 0:27:32It's been stressful, infuriating, exhilarating.
0:27:32 > 0:27:34But, yeah, it was my time.
0:27:35 > 0:27:37Come here! This is an amazing moment.
0:27:39 > 0:27:44It's tough Jamie but I can't lie - I'm glad it's him and not me.
0:27:45 > 0:27:48Can I win it? Well, I guess I've got a one in three chance.
0:27:48 > 0:27:50But I'm going to go for it.
0:27:50 > 0:27:52It feels amazing.
0:27:52 > 0:27:54When my mum and dad find out,
0:27:54 > 0:27:56I might have to have an ambulance on standby
0:27:56 > 0:27:59because I suspect they might literally just pop their clogs
0:27:59 > 0:28:01there and then with shock.
0:28:01 > 0:28:03- Guys! Well done.- To the finalists.
0:28:03 > 0:28:06- Cheers, guys.- Congratulations. - Cheers.
0:28:10 > 0:28:14Emma, Danny and Michael are
0:28:14 > 0:28:18the Celebrity MasterChef finalists.
0:28:21 > 0:28:25Next, they face a week of gruelling challenges.
0:28:28 > 0:28:30- Wow!- That's impressive.
0:28:34 > 0:28:37Who actually is going to push themselves to take that title?
0:28:41 > 0:28:44Subtitles by Red Bee Media Ltd