Episode 25 Celebrity MasterChef


Episode 25

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

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Only the best are left.

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I believe now I'm good enough to get to the final.

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Time will tell.

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We're pretty much all on a level. It's all up for grabs.

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Now the competition really begins.

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Really high stakes today.

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The four of us have been given parachutes and one of them isn't going to open.

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I don't want to go home today.

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I want to be in the final.

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Four celebs and we know how good they can cook when they're on form.

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Today they have to be the best they possibly can.

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We are now going to give them their sternest test so far.

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We're looking for our three finalists.

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Who's got the skill, the palate, the ambition,

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to become our champion?

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Welcome. Big day today.

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Big test of your character, your nerve and your skill.

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You are not presenting your food to Greg and I

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but to three very, very harsh restaurant critics.

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Three people that you have to impress if you want to stay in this competition.

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Two courses, one hour and 15 minutes.

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At the end of this, one of you will be going home.

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Ladies and gentlemen, let's cook.

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These guys are celebs. There are professional chefs who wouldn't want this challenge today.

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What I'm expecting is that someone will thrill me

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and someone will make me drop my head into my hands

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and whimper like a baby.

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We've seen before with the Celebrity competition

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that people really drive themselves to the limit,

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so I'm expecting to see some really good cooking.

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We long for good technique,

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things that aren't mercilessly overdone or mercilessly underdone,

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signs that someone is really passionate about cooking.

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Restaurant critics are tough people,

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people who are going to make a very harsh judgement.

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20 minutes has gone.

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The whole MasterChef process has been tough,

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tougher than I thought it was going to be when I started.

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For it to end today would be... would be really devastating.

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I would be really gutted.

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-Michael.

-Yes.

-Big day today.

-Really important.

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-Michael, what are your dishes?

-I'm doing pan-fried duck breast

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with a cherry puree, wilted spinach, potato rosti and a pork jus.

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Pork jus and cherry sauce?

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I just wanted to give a bit more liquid

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to go with the rosti and the spinach.

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For dessert, I'm doing a baby pear pavlova with chocolate sauce.

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Can you today produce a plate of food without a single mistake on it?

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Yes. I really, really hope so.

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I worry that a pork sauce and a cherry sauce

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are going to clash over that duck.

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When I arrived here on MasterChef, I really was a complete amateur

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and now I feel like I know my way around a kitchen.

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The bar's been raised, you know.

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It's not enough to be able to cook a decent dish.

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If I make a mistake, I won't make it to the final.

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-What are you cooking for us?

-I'm going to do Asian salmon

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with a coriander dressing.

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There's a lot of skill involved. I need to get my salmon right.

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I'm going to be doing it en croute in a filo pastry.

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Ah! And for your other course?

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I'm going to be doing a mascarpone mousse in white chocolate,

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which will sit in a tropical fruit soup.

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The two issues for me are to make sure my mousse sets

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and the other thing is to get that fine balance of flavours

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-and spices just right.

-Wow.

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It sounds like a big hunk of salmon wrapped in pastry

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with some Asian flavours thrown at it.

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It's a bit strange.

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The standard gets higher and higher round by round.

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It's really hard.

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My biggest concern today is time.

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I've given myself loads to do, which is real pressure -

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probably too much but, you know, that's what I enjoy.

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Danny, furiously working away. What are you going to cook for us?

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Pork rolled in tea with swede puree, some romanesco and apple sauce,

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followed by panna cotta and rhubarb.

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Bit of a walk on the wild side, this pork dish.

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Well, trying to learn, trying to do different things,

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trying to put into practice what I've learnt

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and bring things together.

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Will you actually get flavour and soul in your food today as well?

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Yeah, that's the plan.

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If it goes to plan and I'm happy with it, then that's all I can do.

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He has what I will call the scary and the safe,

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the safe being the panna cotta.

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The pork fillet, a fruit tea, swede, star anise and romanesco -

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that main course is either going to be absolutely amazing

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or revolting.

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When I think about where I began,

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not in my wildest dreams did I think I was going to get this far

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in any event.

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The fact that we're cooking for people who judge food for a living

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actually makes me feel a bit ill.

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Emma, you presently look so scared, so frightened, so petrified.

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-Yeah.

-You really are, aren't you?

-I'm tremendously nervous today, yes.

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This is the worst one.

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It's like you've come all this way and the prospect of then not making the final three

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is just so awful.

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-What are you going to cook for us?

-Charred mackerel with apple puree

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and a smoked cod roe cream with microleaves and watercress oil.

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And then I'm doing pan-fried venison

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with parsnip puree, spring greens and a red wine and blueberry sauce.

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-What's at stake for you today, Emma?

-Oh, gosh - everything.

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Blueberry and parsnip on a piece of meet

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is not an easy one to balance and that's my worry.

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Ow!

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Danny, in five minutes, your main's got to go.

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A classic combination, pork with sage and apple sauce

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and then he's given it a twist, which is this fruit tea crust.

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Not something I've come across before. There may be a reason for that.

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The bear trap waiting for him is the fact that there's no fat on the fillet of pork at all

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and that could make it relentlessly tough.

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Two minutes, Danny. Come on!

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-What's left to go on, Danny?

-Just the meat and the sauce.

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That is really cool. It's got to go, it's got to go.

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Very nice indeed.

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-You've got some sauce on there, dribbling away.

-Thanks.

-Thank you.

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Good afternoon. We have a pork fillet rolled in tea,

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a swede puree, fondant potato and romanesco with an apple sauce.

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-Thank you.

-Thank you.

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So the big positive. He hasn't completely overcooked the pork.

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In fact, the only positive is that he hasn't overcooked the pork.

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This pork, to my mind, is not working.

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There's a distinct aroma of the things that you find at the back of your spice cupboard about it,

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just sort of unidentified, neglected

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and a bit sort of dusty.

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I'm not getting any apple and sage from the sauce

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but I'm barely getting any sauce, to be honest.

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Underseasoned swede, underseasoned potato.

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There needs to be less arrangement on the plate

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and more a plateful of food that you can eat.

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For me the flavour's really confused, really weird.

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I feel like I'm eating a dessert but I've got meat in my dessert.

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The star anise with the swede makes it almost like caramel

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and there is a fruity sharpness around the pork.

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I think it's delightful.

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Danny, 15 minutes and then that dessert goes, yeah?

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Vanilla panna cotta is good,

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rhubarb is good,

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little crisp biscuits is good.

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Getting them all right at the same time is perhaps a little more difficult.

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Yes! Well done, Danny. They're perfect.

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You've got three minutes.

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-Done?

-Yeah.

-Yeah! Come on!

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Oooh!

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You have a vanilla panna cotta with a snap biscuit

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and a rhubarb sauce.

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Thank you.

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It's got a wobble. It's moving.

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It all works. The panna cotta is on the creamier side

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but it's not overset.

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And this rhubarb has just got enough sweetness to it.

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There's still a bit of a bite but very nicely done and lovely texture.

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The combinations of flavours are good.

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The little orange brandy snap biscuits - nicely done.

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It's a really luscious little pudding.

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I love those biscuits with a little bit of orange running through them

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and I really think that rhubarb jam is sweet and sharp

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and sticky at the same time.

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Absolutely delicious.

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Not a single issue with it.

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Beautifully made, firm panna cotta, tasting of vanilla - perfect.

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Whoo!

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HE GROANS

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I'm feeling relieved. That was tough.

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Not perfect. I know what was wrong with it

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but hopefully, it'll be good enough.

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In the first cookery book you ever had, there was cherries and duck.

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Floppy duck will not be received well at this end of the table.

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You've got four minutes, Michael.

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Last 60 seconds, Michael.

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That is it.

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-Good afternoon.

-Hi.

-Hi.

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Shall I come round this side?

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Thanks.

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You have in front of you pan-fried duck

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with a cherry puree, rosti potato, some wilted spinach

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and a pork jus.

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Enjoy. Thank you.

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I'm vaguely intrigued about the anatomy of this duck,

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because if these are cuts across the breast

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then it's going to have to be about that size.

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It's the Pamela Anderson of ducks.

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It actually tastes a lot better than it looks.

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He's cooked it well. It's tender and there's a crispness to the skin

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but for me, this could all do with a bit more seasoning.

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The big busty duck met a fair end.

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The cooking of the meat - accurate.

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I would prefer the cherry sauce with a bit of meaty jus running through it.

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Well, I like the sharp cherries. They've got a real zing to them.

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He's done a damn good rosti.

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This is a pretty good plate of food.

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I think it's great. I love all those bits and pieces.

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I love a pavlova. I quite like pears. I like chocolate sauce.

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Get it right and I'll be very happy.

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-Two minutes, Michael.

-OK.

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-Right, are you ready to go?

-Yeah.

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Thanks.

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For dessert, you have a baby pear pavlova with chocolate sauce.

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Good work on the pears! Really good work on the pears.

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I think it looks gorgeous.

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It's good meringue. It really is, isn't it?

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It's got a nice gooiness to it that works very well.

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It's very soft. Barely cooked.

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I'm not normally a huge fan of pear

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but this is delicately poached in spices,

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the cream is gorgeous

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and the chocolate is really good quality.

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Generally, it's a good dish, a very good dish indeed.

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HE CHUCKLES

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That's really good. It's the cream with loads of vanilla

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and then you get pear juice

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and then it finishes with comforting chocolate.

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That's very, very good.

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-HE SIGHS

-Thank God that's over.

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In the back of your mind you know how important it is.

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You know if you mess this up you're going out.

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I don't think it's two perfect plates but I was really pleased

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with key elements of it, so yeah -

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I guess we'll just have to see.

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Asian salmon with coriander dressing,

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sesame and chilli vegetables and coconut and lime rice.

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I'm not sure which I hate more, raw salmon or overcooked salmon.

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Jamie, you've got just one minute to go, mate. Come on!

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Spoon, spoon, spoon, spoon...

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-All right, are you ready?

-Yeah.

-Then let's go!

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-Hi, there.

-Hello.

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Thank you.

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This is Asian salmon in a coriander dressing

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with a lime and coconut rice

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and stir-fried green vegetables. Thank you.

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I'm really enjoying the salmon and the way that these flaky shards of filo pastry

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are kind of breaking up and adding texture

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and sort of a buttery, salty bite to it.

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The green stuff is very, very nice, that little salsa,

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and the salmon within the spring roll seems to have been seasoned quite well.

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The only thing that's underseasoned are the vegetables.

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It's not firing on all cylinders.

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The fish wrapped in that crispy filo pastry with those wonderful Asian flavours

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is a little bit overcooked and a bit dry.

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The rice is also overcooked.

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It's not brilliant.

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-15 minutes now for your pudding. Well done.

-Thank you.

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A mascarpone mousse with white chocolate curls in a tropical soup.

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The tropical soup sounds like something you'd get malaria off.

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Mate, you'd better move it.

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You've only got about 60 seconds left.

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Thanks. Thank you.

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This is a mascarpone and white chocolate mousse

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in a tropical fruit soup.

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-Thank you very much.

-Enjoy.

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The mousse is rather odd. It's got a granular texture

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and it feels like it's split at some point.

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The white chocolate and the mascarpone, even if had worked,

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I don't think is a successful combination because it's sweet on sweet.

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I long for something citrus that really cuts through it.

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On this occasion, I think he's had a bit of a disappointment.

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Two separate desserts that should not be together.

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It promises so much but delivers so little.

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HE SIGHS

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I can't do any more now. I just hope they like it.

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Charred mackerel with apple puree, smoked cod roe cream

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and watercress oil - that sounds lovely.

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How much more have you got to do?

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I'm just putting these microleaves on and then I'm going in.

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-Hello.

-Hello.

-Hello, Emma.

-Hello, there.

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There you go.

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For your starter you've got charred mackerel

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with apple puree, smoked cod roe cream

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and a watercress oil.

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Thank you. Enjoy!

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I think it looks lovely. It looks like real restaurant dish.

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That looks just about perfect, actually.

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Two words - "oh" and "wow".

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-This is amazing.

-It's very good.

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The cod's roe just adds a lovely kind of Nordic feel to it.

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The watercress oil would be really peppery if it was just watercress

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but as an accent to the mackerel, it really works

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and mackerel and apple puree works well.

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I think this is the best dish I've ever tried

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cooked by somebody who's meant to be famous for something else.

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Mm.

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Ooh! The smokiness that comes through that roe!

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And then sweet apple, the oily, strong mackerel -

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cowabunga, baby!

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The fish itself is really earthy and rich and oily.

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The apple is both sweet and sour, going beautifully with that.

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Absolutely delicious.

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Venison is hard to cook and keep tender. It's a very lean meat.

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If she pulls it off the way it sounds, it could be fabulous.

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-That's it.

-It looks great. Well done.

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Sorry if there was a slight delay.

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You've got pan-fried venison on a parsnip puree

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with some buttered spring greens and a red wine and blueberry sauce.

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Thank you.

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The venison is fantastic.

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She's got that crisp, caramelised outer layer

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and then inside, absolutely meltingly tender and gorgeous.

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I like the red wine sauce with the blueberries in it.

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It's got a nice fruitiness to it.

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A meaty, rich savoury sauce would bring the whole thing together

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and finish it perfectly.

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That venison's beautifully cooked. The cabbage is lovely.

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The parsnip puree is a wonderful, wonderful smooth silky puree

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and the blueberry sauce is a wonderful thing.

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But the whole thing is underseasoned.

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It's a very well executed dish

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but it doesn't come alive in your mouth like her starter did.

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SHE LAUGHS Oh, my word!

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Oh, my word!

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That was all just a blur.

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I don't think I've made any massive mistakes

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but it's about micro-mistakes now.

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Critics day, there was a huge amount of pressure on our celebs to deliver

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and I think they did themselves proud.

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-Everybody pushed themselves and nobody, nobody, had a real timing issue.

-No.

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Very, very good effort.

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The first course from Emma, the mackerel,

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with the apple, was the best thing in the room by far.

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The whole thing came together and was balanced beautifully.

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It looked a picture and it tasted as good.

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Emma's main course, it looked amazing, the venison perfectly cooked.

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Everything stacked beautifully.

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But it didn't quite deliver on flavour.

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Michael cooks food that people want to eat and with style

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and he's now getting a little bit of finesse into his food.

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The pavlova - absolutely brilliant combination.

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Just a big, big pleasure with every soothing mouthful. Lovely.

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I was the only one in the building that liked Danny's first course.

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It was technically very, very good.

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It was for me confusing as a dish.

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I thought it was a great idea but I didn't want to keep on eating huge amounts of it.

0:25:190:25:25

As for the dessert, though, from Danny,

0:25:250:25:27

I thought that that's something you want to keep on going with.

0:25:270:25:30

You're going to eat the whole plate, aren't you?

0:25:300:25:32

Panna cotta, load of vanilla, sharp and sweet rhubarb -

0:25:320:25:35

for me, end of story, can do no wrong.

0:25:350:25:38

Really, really good.

0:25:380:25:39

Jamie today didn't reproduce some of the wonderful dishes he's produced before.

0:25:390:25:44

I'm not sure about that salmon inside the filo pastry, the salmon en croute.

0:25:440:25:47

The salmon was overcooked.

0:25:470:25:50

As far as the dessert's concerned,

0:25:500:25:52

I cannot agree with white chocolate and tropical fruit.

0:25:520:25:56

It doesn't work, in my mind,

0:25:560:25:58

and that mousse of the mascarpone didn't have any flavour.

0:25:580:26:01

The only flavour we had was the chocolate on the outside.

0:26:010:26:04

I mean, it looked fun, it was really colourful,

0:26:040:26:07

but it didn't quite work.

0:26:070:26:09

Tough decision. Who stays, who goes?

0:26:110:26:14

As far as we're concerned, today was a celebration of wonderful food.

0:26:260:26:29

Really good.

0:26:290:26:31

Unfortunately, one of you will leave us.

0:26:320:26:35

We have made our decision.

0:26:440:26:46

The celebrity leaving us is...

0:26:490:26:51

Jamie.

0:26:590:27:01

-Thank you so very much.

-Thank you.

-Absolutely.

0:27:010:27:04

A pleasure. Thank you, mate.

0:27:040:27:06

I'd love to have stayed in

0:27:160:27:18

but it just got a little bit too good for me, the competition.

0:27:180:27:22

I've had such a fantastic time and I've loved every minute of it.

0:27:220:27:26

It's been stressful, infuriating, exhilarating.

0:27:260:27:32

But, yeah, it was my time.

0:27:320:27:34

Come here! This is an amazing moment.

0:27:350:27:37

It's tough Jamie but I can't lie - I'm glad it's him and not me.

0:27:390:27:44

Can I win it? Well, I guess I've got a one in three chance.

0:27:450:27:48

But I'm going to go for it.

0:27:480:27:50

It feels amazing.

0:27:500:27:52

When my mum and dad find out,

0:27:520:27:54

I might have to have an ambulance on standby

0:27:540:27:56

because I suspect they might literally just pop their clogs

0:27:560:27:59

there and then with shock.

0:27:590:28:01

-Guys! Well done.

-To the finalists.

0:28:010:28:03

-Cheers, guys.

-Congratulations.

-Cheers.

0:28:030:28:06

Emma, Danny and Michael are

0:28:100:28:14

the Celebrity MasterChef finalists.

0:28:140:28:18

Next, they face a week of gruelling challenges.

0:28:210:28:25

-Wow!

-That's impressive.

0:28:280:28:30

Who actually is going to push themselves to take that title?

0:28:340:28:37

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