0:00:04 > 0:00:06We've got 16 celebrities
0:00:06 > 0:00:08battling it out to win the Masterchef crown.
0:00:11 > 0:00:14This building is like a pressure zone.
0:00:16 > 0:00:18These celebrities have already made a name for themselves
0:00:18 > 0:00:20in their own professions.
0:00:20 > 0:00:22But can they cut it in the kitchen?
0:00:23 > 0:00:26I need to get better to stay in the competition - I'm aware of that.
0:00:29 > 0:00:31I want to be number one, all the way.
0:00:31 > 0:00:35Cooking doesn't get tougher than this.
0:00:49 > 0:00:53All this week, these four celebrities have been battling
0:00:53 > 0:00:55to stay in the Masterchef competition.
0:00:55 > 0:00:57But at the end of today,
0:00:57 > 0:00:59one of them will be going home.
0:01:02 > 0:01:06With each task, I'm gaining a little more confidence.
0:01:06 > 0:01:10I'm finding myself lying awake at night,
0:01:10 > 0:01:13thinking about the mistakes I've made!
0:01:13 > 0:01:16I just have to persuade them that I know what I'm doing.
0:01:16 > 0:01:18It's not going to be easy!
0:01:20 > 0:01:23There is so much pressure, and to put a plate out to the second
0:01:23 > 0:01:25is one of the hardest skills I've ever had to do.
0:01:25 > 0:01:29You think that you're great and then you go out there
0:01:29 > 0:01:31and you kind of crumble.
0:01:31 > 0:01:33I've probably got to up my game a little bit, I think.
0:01:44 > 0:01:46We have two tests for you today,
0:01:46 > 0:01:47and at the end of this,
0:01:47 > 0:01:50one of you will be leaving us.
0:01:50 > 0:01:53Your first test is a classic recipe.
0:01:53 > 0:01:56We want you to attempt to make
0:01:56 > 0:01:59a blackberry and frangipane tart.
0:01:59 > 0:02:03Delicious if you get it right, horrendous if you mess up.
0:02:03 > 0:02:07One hour and fifteen minutes. Let's cook.
0:02:12 > 0:02:15Blackberry and frangipane tart is a lovely thing.
0:02:15 > 0:02:17It's moist, sweet pastry.
0:02:17 > 0:02:19It's got the flavour of almonds
0:02:19 > 0:02:21and the sharp sweetness of blackberry. John.
0:02:21 > 0:02:22Done well - delicious.
0:02:25 > 0:02:28You've had 15 minutes.
0:02:33 > 0:02:36Javine, when she lined her pastry cases,
0:02:36 > 0:02:37didn't put any paper in -
0:02:37 > 0:02:39just put the baking beans straight on top.
0:02:39 > 0:02:43They've all soaked into the pastry and now you have this lump of pastry
0:02:43 > 0:02:45with baking beans in it. No way to rescue that.
0:02:49 > 0:02:51Why are you putting cream in it?
0:02:51 > 0:02:54Cos you just said, "It's yellow - cream it."
0:02:54 > 0:02:56Yes - cream, butter and sugar together - not put cream in it!
0:02:56 > 0:02:58SHE GROANS Try a recipe.
0:03:00 > 0:03:04How do you feel about cooking from a recipe and being constrained like this?
0:03:04 > 0:03:08I've never cooked from recipes before. I normally go home, see what's in the fridge,
0:03:08 > 0:03:10see what's in the cupboard, throw it all in,
0:03:10 > 0:03:13and see how it tastes.
0:03:13 > 0:03:15But it normally comes out good.
0:03:15 > 0:03:17Right, we're out of here. Javine - good luck.
0:03:17 > 0:03:20Thank you, guys. Thank you.
0:03:33 > 0:03:36Anything baking,
0:03:36 > 0:03:38I'm going to be pretty nervous about.
0:03:38 > 0:03:42Frangipane, pastry, a filling and some cream.
0:03:42 > 0:03:44It can't be that difficult, can it, Jamie?
0:03:44 > 0:03:47This is so far out of my comfort zone,
0:03:47 > 0:03:50it's ridiculous.
0:03:50 > 0:03:51I've never made pastry before,
0:03:51 > 0:03:53and I'm really struggling.
0:03:53 > 0:03:55- D'you want a hug? - Is that all right?
0:03:57 > 0:03:58Come on, let's have a little hug.
0:03:58 > 0:04:01Thanks, mate.
0:04:01 > 0:04:04- Cheers, buddy.- All right. - Yeah, I'll be all right.
0:04:04 > 0:04:06OMG.
0:04:07 > 0:04:11How would you feel today if you went home and Steve stayed in the competition?
0:04:11 > 0:04:13Cos I believe you two have decided
0:04:13 > 0:04:16to have a little bit of in-fighting going on. Is that right?
0:04:16 > 0:04:18How are you getting on?
0:04:18 > 0:04:21Yeah, brilliant. Pastry's my forte.
0:04:21 > 0:04:23I'm glad something is.
0:04:28 > 0:04:31Jamie is having what we know in the trade
0:04:31 > 0:04:33as an absolute disaster.
0:04:33 > 0:04:36Play-Doh is about the same texture as normal pastry.
0:04:36 > 0:04:38It shouldn't stick to your hands!
0:04:38 > 0:04:41I've no idea what's going to come out of Jamie's oven.
0:04:45 > 0:04:48You're half-way! Half-way call, guys.
0:04:50 > 0:04:52On the personal challenges,
0:04:52 > 0:04:55I haven't done anything yet for John and Gregg they can actually eat,
0:04:55 > 0:04:58so today, as a bare minimum,
0:04:58 > 0:05:00I want my dish to be edible.
0:05:00 > 0:05:03Do you eat desserts?
0:05:03 > 0:05:06I would generally go starter-main-starter,
0:05:06 > 0:05:08but it's like chemistry, isn't it? Let's have a go.
0:05:08 > 0:05:12OK. So where are you up to in the process so far?
0:05:12 > 0:05:15I've put my pastry in the fridge. Looks miles better than Theakston's,
0:05:15 > 0:05:17so that's a good start.
0:05:17 > 0:05:19- They're good!- Top shelf for the big lad.
0:05:19 > 0:05:21Are they on the top?
0:05:21 > 0:05:24And I'm making this - I think this is the frangipane.
0:05:24 > 0:05:26D'you want to stay in the competition?
0:05:26 > 0:05:27After the first few challenges,
0:05:27 > 0:05:29I would have given anything to go out,
0:05:29 > 0:05:32so I didn't have to go through the pain of looking like a numpty.
0:05:32 > 0:05:36No, I definitely want to stay in. Don't want to be the first out. That would be a shame.
0:05:46 > 0:05:49I'm going to hopefully enjoy myself, and hopefully,
0:05:49 > 0:05:55make a dish I'm going to get positive remarks from.
0:05:55 > 0:05:57I think they're sort of
0:05:57 > 0:06:02a little lacking in faith at the moment. Justifiably.
0:06:02 > 0:06:04Hi, Anne. How you getting on?
0:06:04 > 0:06:06Well, I've completely screwed up the pastry,
0:06:06 > 0:06:10and some of the innards are coming out into the oven dish as we speak.
0:06:10 > 0:06:13It might have to stay in a few minutes longer.
0:06:13 > 0:06:16- Mm.- But you never know. Miracles do happen.
0:06:16 > 0:06:18Occasionally.
0:06:18 > 0:06:21- You don't bake?- Not really, no.
0:06:21 > 0:06:25- D'you like desserts?- No. I don't eat them, so I hardly ever cook them.
0:06:25 > 0:06:27- Cor, couldn't have been worse, could it?- Not really, no.
0:06:30 > 0:06:34Anne has forgotten to actually bake the pastry shell at all.
0:06:34 > 0:06:37So even if that tart does look good,
0:06:37 > 0:06:40it's just going to fall apart. It's going to be like a sponge cake.
0:06:44 > 0:06:46You've got seven minutes left.
0:06:48 > 0:06:50This task has frightened all four of them.
0:06:50 > 0:06:54None of them is a particularly accomplished pastry chef - that's for sure.
0:07:01 > 0:07:03Last 30 seconds.
0:07:03 > 0:07:0530 seconds to go.
0:07:16 > 0:07:18That's it. Stop now, stop!
0:07:18 > 0:07:21Time's up.
0:07:41 > 0:07:45We asked you all to make a blackberry and frangipane tart,
0:07:45 > 0:07:49with a blackberry sauce and a blackberry cream.
0:07:49 > 0:07:51We should have a lovely, crisp pastry shell -
0:07:51 > 0:07:54little whole blackberries sticking through it.
0:07:54 > 0:07:57A whipped, shiny cream which is flavoured with the alcohol,
0:07:57 > 0:08:00and a syrupy sauce.
0:08:00 > 0:08:01Simple.
0:08:01 > 0:08:03- Shall we start with you, Jamie? - Sure.
0:08:20 > 0:08:23I'd like it a little firmer in the middle, but the flavours are all there.
0:08:23 > 0:08:25I mean, this is just pure luck, mate.
0:08:25 > 0:08:28That went in the oven with your fingers and toes,
0:08:28 > 0:08:30and everything else you could cross, crossed.
0:08:30 > 0:08:33I mean, I just expected this to come up in a bucket.
0:08:41 > 0:08:44I am flabbergasted.
0:08:44 > 0:08:46You got crispy pastry around the top,
0:08:46 > 0:08:50you have a lovely bit of frangipane which is all wonderful and sweet.
0:08:50 > 0:08:53Your cream is well made, and thick with the flavour of the blackberries.
0:08:53 > 0:08:56You can see why you put those blackberries in the middle -
0:08:56 > 0:08:58to mask the fact that the centre was not cooked.
0:08:58 > 0:09:01There's not even a base in the middle!
0:09:01 > 0:09:05Where's the base gone from the middle?!
0:09:05 > 0:09:08It's not absolutely right, but you've given it a good go.
0:09:08 > 0:09:10I knew I had to get something out,
0:09:10 > 0:09:14so what that was to become, I really had no idea.
0:09:14 > 0:09:16So that was a bit of a miracle!
0:09:16 > 0:09:18Anne, your turn.
0:09:25 > 0:09:27Just for Gregg and I, I'm going to take away the metal.
0:09:27 > 0:09:29That's a good idea, yes.
0:09:29 > 0:09:31But I didn't have to do it.
0:09:39 > 0:09:41Although you made mistakes,
0:09:41 > 0:09:42it's not bad at all.
0:09:42 > 0:09:44The frangipane is cooked well.
0:09:44 > 0:09:47The bottom is still raw, which is a bit of a shame.
0:09:47 > 0:09:51The cream is well-flavoured, but it's all melted across your hot tart.
0:09:51 > 0:09:53It's not bad, Anne.
0:09:53 > 0:09:54Not bad at all.
0:09:54 > 0:09:56The gods were smiling, then.
0:09:56 > 0:09:58Should have been horrible.
0:10:03 > 0:10:05The flavours are great,
0:10:05 > 0:10:08but it's no longer a blackberry and frangipane tart -
0:10:08 > 0:10:10it's almost like a Victoria sponge.
0:10:10 > 0:10:13It's all gooey in there and jam-like,
0:10:13 > 0:10:16which I think tastes great, but it wasn't what you set out to do.
0:10:16 > 0:10:18HE LAUGHS
0:10:18 > 0:10:22I've kind of gone from absolutely appalling to mediocre, I feel.
0:10:22 > 0:10:25It could have been a lot worse than it was.
0:10:25 > 0:10:27Steve,
0:10:27 > 0:10:28now for yours.
0:10:35 > 0:10:38It's a shame you've covered it with the cream,
0:10:38 > 0:10:41because it actually looks like the frangipane is perfectly set.
0:10:41 > 0:10:43I can't see, until I go in.
0:10:52 > 0:10:53Round the edge,
0:10:53 > 0:10:56you've got perfectly-set frangipane,
0:10:56 > 0:10:59flavoured with almonds.
0:10:59 > 0:11:02You've got really nice, crisp pastry,
0:11:02 > 0:11:04And you've got a lovely flavour of sweet, sharp blackberries.
0:11:04 > 0:11:08That cream as well gives it heat and it's great. You get into the middle
0:11:08 > 0:11:10and you completely lose the texture.
0:11:10 > 0:11:12It goes to slush.
0:11:12 > 0:11:13I'll tell you what, mate.
0:11:13 > 0:11:16Another few minutes in the oven and we're looking at a perfect tart.
0:11:24 > 0:11:28Bar the centre of your tart, which is not cooked enough,
0:11:28 > 0:11:32the rest of the textures and flavours are absolutely spot on.
0:11:32 > 0:11:35It's really good stuff, Steve!
0:11:35 > 0:11:37Look, we've been searching for the cook
0:11:37 > 0:11:40and with a recipe, it looks like we might have found one.
0:11:40 > 0:11:44I'm very proud of what I did today, y'know.
0:11:44 > 0:11:46If there hadn't been a recipe, I'd have been absolutely finished,
0:11:46 > 0:11:49but I've got a little bit of love for that. I've learnt a lot.
0:11:49 > 0:11:52I'll definitely try more desserts. The wife's going to love me.
0:11:52 > 0:11:54Javine.
0:11:54 > 0:11:57- Shall we try yours? - If you really want to.
0:12:03 > 0:12:05You know what's wrong here, don't you?
0:12:05 > 0:12:07- Yeah, big time.- OK.
0:12:07 > 0:12:09We know the pastry's undercooked, you can see that.
0:12:09 > 0:12:11The tart is upside down,
0:12:11 > 0:12:14the majority of your filling of the tart, the frangipane,
0:12:14 > 0:12:16seems to be on the floor of your oven.
0:12:16 > 0:12:19Oh, I don't know, do I taste it? I'm going to have to.
0:12:27 > 0:12:28It's wrong, all wrong.
0:12:28 > 0:12:30You've got to read the recipe.
0:12:30 > 0:12:32Every single line of that recipe.
0:12:32 > 0:12:34Cream's lovely.
0:12:34 > 0:12:38Raw blackberries on top, great. Sauce is delicious, the tart itself...
0:12:38 > 0:12:41Disaster. I'm sorry.
0:12:51 > 0:12:54It's a gooey, horrible mess.
0:12:54 > 0:12:56- I think you're better than this. - Absolutely gutted.
0:12:56 > 0:12:58Really gutted.
0:12:59 > 0:13:02It didn't go well for me at all in there.
0:13:02 > 0:13:05It just looked like a dog's dinner on the plate there!
0:13:05 > 0:13:08And I'm really upset, really upset.
0:13:08 > 0:13:10Right, OK, well done.
0:13:10 > 0:13:12We'll see you again soon. Off you go.
0:13:18 > 0:13:23I tried to get the bottom of the flan out from underneath and it collapsed.
0:13:25 > 0:13:28Do you know what? Steve had the strongest round.
0:13:28 > 0:13:29I think you're right.
0:13:29 > 0:13:30I'm really pleased he followed the recipe
0:13:30 > 0:13:32and delivered something good.
0:13:32 > 0:13:34Why he threw all that cream over the top, I've no idea.
0:13:34 > 0:13:37As for Anne, I just think it's still the same thing,
0:13:37 > 0:13:39it's about detail.
0:13:39 > 0:13:41It's a sloppy approach, John. You could shake her.
0:13:41 > 0:13:44Why would you leave the base underneath the tart?
0:13:44 > 0:13:46Doesn't make any sense.
0:13:46 > 0:13:49Jamie, I don't know how he actually had a tart
0:13:49 > 0:13:50in any shape or form on his plate.
0:13:50 > 0:13:52He must have been amazed when that came out
0:13:52 > 0:13:54and sat upright on the plate.
0:13:54 > 0:13:58Not as amazed as ME, watching his process.
0:13:58 > 0:14:03Javine didn't put paper between her pastry and her beans
0:14:03 > 0:14:06when she blind-baked it, so the beans sunk into the pastry,
0:14:06 > 0:14:09which meant she had to do it all over again, so she ran out of time.
0:14:11 > 0:14:13Still all to play for.
0:14:19 > 0:14:23The celebrities now have one last chance to prove
0:14:23 > 0:14:27they've got what it takes to stay in the competition,
0:14:27 > 0:14:30because one of them will be going home.
0:14:42 > 0:14:45This is your chance to cook your own food,
0:14:45 > 0:14:46the food that you love,
0:14:46 > 0:14:50the food that YOU think will keep you in this competition.
0:14:50 > 0:14:51One hour.
0:14:51 > 0:14:54Ladies and gentlemen, let's cook.
0:15:05 > 0:15:08Jamie's promising us the classic combination of venison
0:15:08 > 0:15:11and juniper berry sauce. What a wonderful thing.
0:15:11 > 0:15:15He's got red wine, celeriac and sweet potato.
0:15:15 > 0:15:16But will that venison hold up
0:15:16 > 0:15:19with all those other big flavours around the outside?
0:15:20 > 0:15:23'I think that Greg and John are going to love it.'
0:15:25 > 0:15:27- We'll see. - HE LAUGHS
0:15:27 > 0:15:31You all right, James? This is a combination of very strong flavours.
0:15:31 > 0:15:33- Yes.- Can you balance these successfully?- I think so.
0:15:33 > 0:15:35I think the sauce, with the rich ruby colour,
0:15:35 > 0:15:38got some colour in my root vegetables
0:15:38 > 0:15:40and the greens, I think it will look fantastic.
0:15:40 > 0:15:43- You seem a lot calmer than you did in the last round.- Yes, I feel fine now.
0:15:43 > 0:15:46I realise I made a few mistakes in the past,
0:15:46 > 0:15:49simply by getting a bit flustered early on, so I'm determined not to do that this time.
0:15:49 > 0:15:51Is it harder for you
0:15:51 > 0:15:54because you're further away from the bench than any other contestant?
0:15:54 > 0:15:56I'm not sure about that.
0:15:56 > 0:15:59Are you staying in the competition? Do you want to?
0:15:59 > 0:16:01I can't tell you how much fun I've had.
0:16:01 > 0:16:03It's been fantastic and I'd love to be able to stay on.
0:16:03 > 0:16:06If I can stay on today, I'd be thrilled.
0:16:13 > 0:16:17- If you push down your blade against the flat bit...- Ah, yes.
0:16:17 > 0:16:20And I've got a whole scallop.
0:16:20 > 0:16:21Ah-ha.
0:16:21 > 0:16:24MY scallop, YOUR scallop.
0:16:26 > 0:16:29One does get nervous and I usually cook this dish
0:16:29 > 0:16:32and people enjoy it, but I could always get it wrong.
0:16:34 > 0:16:36Anne, what are you going to cook for us?
0:16:36 > 0:16:39Pan-fried scallops with salad,
0:16:39 > 0:16:41with mango and avocado and red pepper
0:16:41 > 0:16:44and a chilli dressing.
0:16:44 > 0:16:48- A bit of sunshine, a bit of Australia in there?- A little bit there, yes.
0:16:48 > 0:16:52Combination of flavours are absolutely beautiful, I think.
0:16:52 > 0:16:54- Anne.- Yes?- Good luck.
0:16:54 > 0:16:58'Anne's dish is beautiful, but simple.'
0:16:58 > 0:17:01However, scallops, mint, chilli,
0:17:01 > 0:17:04it could be stunning and it needs to be.
0:17:06 > 0:17:09You are halfway. Just 30 minutes left.
0:17:11 > 0:17:14'Javine has chosen a fillet of beef with celeriac and parsnip mash.'
0:17:14 > 0:17:17I love the idea of it. I think it's a great dish.
0:17:19 > 0:17:24- Javine, can you put the horrors of that tart behind you?- I hope so.
0:17:24 > 0:17:28- How?- Just make sure that I do this dish perfectly for you guys.
0:17:28 > 0:17:30The only problem with this dish
0:17:30 > 0:17:34is I haven't actually done the celeriac and parsnip mash before.
0:17:34 > 0:17:37I normally just do it with potato mash,
0:17:37 > 0:17:41but I thought I'd put a twist on it at the last minute and I changed it.
0:17:41 > 0:17:44I've watched lots of contestants, Javine,
0:17:44 > 0:17:47- you are really up for this competition.- Oh yes.
0:17:47 > 0:17:49So excited. I've got to do my mum proud.
0:17:50 > 0:17:56She's attempting for the first time ever celeriac and parsnip mash.
0:17:56 > 0:17:58It's always dodgy in Masterchef
0:17:58 > 0:18:01to come here and do a dish that is unpractised.
0:18:01 > 0:18:03'My family's been really, really supportive.
0:18:03 > 0:18:05'It's been a real joint effort.'
0:18:05 > 0:18:08I can't go today, I don't want to go today.
0:18:10 > 0:18:12STEVE: 'The more you're in the competition,
0:18:12 > 0:18:14'the better you want to do.'
0:18:14 > 0:18:17I think it would be such a shame if I went out at the first hurdle.
0:18:20 > 0:18:22- Steve? Big day for you? - Yes, I'm enjoying it.
0:18:22 > 0:18:25At least I'm cooking something I'm comfortable with. Garlic mash.
0:18:25 > 0:18:27It's a lovely fillet steak
0:18:27 > 0:18:30and there's some green beans on there as well.
0:18:30 > 0:18:32It's my favourite, so I thought I'd share.
0:18:32 > 0:18:35- What's that sauce thing that's going on? - This is a peppercorn sauce.
0:18:35 > 0:18:38I figured you might like a sauce, so I thought I'd make the effort.
0:18:38 > 0:18:42How does this compare with the pressure of an Olympics?
0:18:42 > 0:18:44Do you know what? It's worse.
0:18:44 > 0:18:47I'm not being funny. At an Olympics, you train for 15 years,
0:18:47 > 0:18:49you know you've got a two-minute chance of getting a medal.
0:18:49 > 0:18:52In here, there's just different pressures.
0:18:52 > 0:18:54And there's so many more people watching, let's face it.
0:18:56 > 0:19:01'For Steve, his favourite dish to eat, steak, beans, garlic mash.'
0:19:01 > 0:19:04But now he's also adding to it a cream sauce.
0:19:04 > 0:19:08It's one he's devised for Masterchef. Risky. Risky.
0:19:10 > 0:19:12Last five minutes!
0:19:21 > 0:19:2230 seconds to go.
0:19:29 > 0:19:32That's it, celebrities. Time is up.
0:19:40 > 0:19:42Jamie has cooked a fillet of venison
0:19:42 > 0:19:44with a redcurrant and juniper sauce,
0:19:44 > 0:19:48served with greens and a root veg mash.
0:19:49 > 0:19:51Good-looking plate of food, Jamie.
0:20:01 > 0:20:05The sweetness of your vegetables with the sweetness of your sauce
0:20:05 > 0:20:08is quite strong, but then you get flecks of peppercorns
0:20:08 > 0:20:11and bits of juniper berry, the richness of that,
0:20:11 > 0:20:14very well cooked, beautifully seasoned piece of venison.
0:20:14 > 0:20:16Even your green veg are lovely and iron-rich,
0:20:16 > 0:20:18so the whole thing comes together as one.
0:20:18 > 0:20:21I like it a lot. I really like it a lot.
0:20:32 > 0:20:34I think it's great.
0:20:34 > 0:20:38The venison is well-cooked and very well-seasoned.
0:20:38 > 0:20:41The mash is well-seasoned, the vegetables are soft.
0:20:41 > 0:20:43Good work, mate. It's good work. Looks good.
0:20:43 > 0:20:45Thank you very much.
0:20:45 > 0:20:47I feel absolutely exhausted.
0:20:47 > 0:20:49But thrilled.
0:20:49 > 0:20:52HE EXHALES DEEPLY
0:20:54 > 0:20:56Anne has pan-fried her scallops
0:20:56 > 0:20:59and serve them with a mango, pepper
0:20:59 > 0:21:02and avocado salad with a chilli dressing.
0:21:04 > 0:21:06In the words of a great Australian,
0:21:06 > 0:21:08crikey and strewth.
0:21:08 > 0:21:10That's big. SHE LAUGHS
0:21:17 > 0:21:19I really like the component parts.
0:21:19 > 0:21:22That scallop I've just had has been cooked absolutely beautifully.
0:21:22 > 0:21:25Some of the others, being torn so badly, aren't.
0:21:25 > 0:21:28I like the zing of your green chilli dressing, which is fiery
0:21:28 > 0:21:31and rich and got lots of flavour.
0:21:31 > 0:21:34The salad itself with all those bits and pieces
0:21:34 > 0:21:35are becoming a bit overpowering.
0:21:35 > 0:21:38Maybe a little bit too much. Take a couple of ingredients away.
0:21:38 > 0:21:39Yes.
0:21:47 > 0:21:49Flavours are absolutely great.
0:21:50 > 0:21:53You've got to turn your head to a little bit of finesse here, Anne.
0:21:53 > 0:21:56- OK.- Your dishes needs to be as elegant as you.
0:21:56 > 0:21:58Aw, how sweet.
0:21:58 > 0:22:00I think I could have done a lot better
0:22:00 > 0:22:06had I not had the curve of having to get the scallops out of the shell.
0:22:08 > 0:22:12Steve's dish is peppered steak with garlic mash,
0:22:12 > 0:22:16green beans and a peppercorn and shallot sauce.
0:22:26 > 0:22:28Your piece of meat is well-rested,
0:22:28 > 0:22:31it's well seasoned,
0:22:31 > 0:22:33your mashed potato is beautiful, buttery and smooth
0:22:33 > 0:22:36and just a hint of garlic. I love it, love it, love it.
0:22:36 > 0:22:38I have to say, honestly, I would eat the whole thing.
0:22:38 > 0:22:42That's what I wanted. As long as you'd eat it.
0:22:48 > 0:22:52Your piece of beef, fiery with that pepper on the outside,
0:22:52 > 0:22:54for me, is cooked absolutely perfectly.
0:22:54 > 0:22:59The sauce is powerful. Really powerful and really rich.
0:22:59 > 0:23:02And it's actually a shame it's not a little bit thinner
0:23:02 > 0:23:04to bring the whole dish together as one.
0:23:04 > 0:23:06Yes, I'm actually impressed.
0:23:07 > 0:23:10I said from the start, I want to do a dish
0:23:10 > 0:23:13that those guys would want to eat.
0:23:13 > 0:23:16And I put something there that both of them said they'd like to finish
0:23:16 > 0:23:18so for me, that's a massive victory.
0:23:20 > 0:23:24Javine hopes to impress the judges with her fillet of steak,
0:23:24 > 0:23:29served with parsnip and celeriac mash, caramelised shallots
0:23:29 > 0:23:31spinach and a red wine jus.
0:23:31 > 0:23:36I really appreciate the work that's gone into this presentation.
0:23:36 > 0:23:40- I think it's really pretty.- Thanks. - It's the best-looking dish here.
0:23:52 > 0:23:54That's good.
0:23:54 > 0:23:56That's really, really good.
0:23:56 > 0:23:59It is sweet and it is fruity and it's earthy and it's woody
0:23:59 > 0:24:02because of the puree. I love your jus,
0:24:02 > 0:24:05love the seasoning, but that spinach is a problem.
0:24:05 > 0:24:08- Not all the leaves are cooked and it's leaking water.- Yes.
0:24:16 > 0:24:19I didn't expect that at all.
0:24:19 > 0:24:23There's a really lovely savoury note coming from your red wine sauce
0:24:23 > 0:24:26with the deepness of those sweet shallots
0:24:26 > 0:24:28Your beef is melt-in-the-mouth, because it is so rare.
0:24:28 > 0:24:33But for me, the prize is that celeriac and parsnip puree.
0:24:33 > 0:24:35It's good cooking.
0:24:36 > 0:24:38I really enjoyed it.
0:24:38 > 0:24:42I did really feel like I was really cooking up there.
0:24:44 > 0:24:45Thanks for your efforts.
0:24:45 > 0:24:49Now we are going to make the decision of who stays
0:24:49 > 0:24:52and which one of you is going home.
0:24:53 > 0:24:55Thanks very much.
0:25:04 > 0:25:07'An exciting three days actually with our four celebs
0:25:07 > 0:25:09'and I think they've come up trumps.'
0:25:09 > 0:25:11All four of them have showed real staying power.
0:25:11 > 0:25:14The best contestant from these celebrities
0:25:14 > 0:25:16throughout the competition has been Javine.
0:25:16 > 0:25:22But, her tart was an absolute disaster.
0:25:22 > 0:25:24I've got to say, at least she came back with a real fight.
0:25:24 > 0:25:28The beef dish, the flavours were really good
0:25:28 > 0:25:31and her eye for detail throughout this competition has been great.
0:25:31 > 0:25:33I really don't want to go.
0:25:33 > 0:25:35I don't want to be the first one out today.
0:25:35 > 0:25:39No-one was more surprised a tart shape came out of that oven than Jamie.
0:25:39 > 0:25:43- It was nothing short of a miracle. - But, his venison dish was great.
0:25:43 > 0:25:44Really great.
0:25:46 > 0:25:49The idea of it all ending now is, is too much to bear.
0:25:49 > 0:25:53In the classic recipe test, Anne's pastry wasn't cooked enough,
0:25:53 > 0:25:57still sitting on the metal base, the cream splashed across the top.
0:25:57 > 0:26:00That scallop dish was absolutely delicious.
0:26:00 > 0:26:02I loved the taste of her salad.
0:26:02 > 0:26:07However, her dish was far too big and unwieldy.
0:26:07 > 0:26:09- John, it was bordering ugly. - Again, finesse.
0:26:09 > 0:26:11I believe I can improve on everything
0:26:11 > 0:26:14I have done in this competition.
0:26:14 > 0:26:18I don't know whether I'll get the opportunity to do it after today.
0:26:18 > 0:26:20Steve has complicated the whole of the judging process.
0:26:20 > 0:26:23He had a disastrous start,
0:26:23 > 0:26:26but today, he produced the best tart, actually.
0:26:26 > 0:26:30Steve's steak was nice, really well-seasoned
0:26:30 > 0:26:32and that mashed potato to me was a revelation.
0:26:34 > 0:26:35I am having such a fantastic time,
0:26:35 > 0:26:39so I'd love to stick around, but it's going to be a big ask.
0:26:39 > 0:26:43Who's leaving, John? Who's leaving?
0:26:53 > 0:26:55We do really, honestly appreciate
0:26:55 > 0:26:58the amount of work and effort you've put into this.
0:27:08 > 0:27:11The person leaving us is...
0:27:19 > 0:27:21Anne.
0:27:21 > 0:27:23Thanks, Anne, very much.
0:27:28 > 0:27:29SHE EXHALES SHARPLY
0:27:30 > 0:27:33The competition is only going to get harder
0:27:33 > 0:27:35and it's been pretty hard already.
0:27:36 > 0:27:39Overall, I've had a lovely time.
0:27:41 > 0:27:42It's been fun.
0:27:49 > 0:27:52I've cooked more in the last few days
0:27:52 > 0:27:54then I have certainly in my life!
0:27:54 > 0:27:56I can't wait for the next round now.
0:27:58 > 0:28:00I feel so relieved.
0:28:00 > 0:28:03And I'm just so happy I've got another chance to do more dishes
0:28:03 > 0:28:04and do more cooking.
0:28:06 > 0:28:09I'm absolutely made up. It was fantastic.
0:28:09 > 0:28:13But I'm under no misconception, I have got to learn and learn fast.
0:28:13 > 0:28:16We've got quite a bit in store for you three.
0:28:16 > 0:28:17Good luck.
0:28:21 > 0:28:23Tomorrow night, the battle continues,
0:28:23 > 0:28:28as these three celebrities get thrown into the deep end
0:28:28 > 0:28:29of a busy restaurant service.
0:28:29 > 0:28:32You've got number five on order, yes?
0:28:32 > 0:28:34Take them out, you'll burn them otherwise.
0:28:34 > 0:28:35Quite an expensive mistake.
0:28:35 > 0:28:37Ah, oh la la.
0:28:39 > 0:28:42I feel like I'm getting hammered here, mate.
0:28:46 > 0:28:48Subtitles by Red Bee Media Ltd