0:00:03 > 0:00:08We've got 16 celebrities battling it out to win the Masterchef crown.
0:00:11 > 0:00:16Big day for me today. This is it, really. This is make or break.
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 > 0:00:23But can they cut it in the kitchen?
0:00:23 > 0:00:26If I got eliminated today, I would be absolutely destroyed.
0:00:26 > 0:00:29I feel like I've come a long way.
0:00:29 > 0:00:32I feel like I can achieve a lot more. I don't want to go.
0:00:32 > 0:00:36Cooking doesn't get tougher than this.
0:00:49 > 0:00:53Throughout this week, these three celebrities have been through
0:00:53 > 0:00:57the toughest culinary challenges they have ever faced.
0:00:59 > 0:01:04But after today, only the best can continue.
0:01:05 > 0:01:08Each one has an opportunity to forge their place
0:01:08 > 0:01:10in the competition, and each one of these three
0:01:10 > 0:01:13knows their weaknesses and could be knocked out at any time.
0:01:25 > 0:01:27Good to see you.
0:01:27 > 0:01:30It's a big day today, a big day in the competition, a big day for you.
0:01:30 > 0:01:34I have to tell you right now, it's bigger than you think.
0:01:36 > 0:01:40Today, you will be cooking for two celebrity Masterchef champions
0:01:40 > 0:01:43and one of our exceptional finalists.
0:01:44 > 0:01:47These three have shown they understand
0:01:47 > 0:01:48what great food is all about.
0:01:48 > 0:01:52They know what is possible in this competition.
0:01:52 > 0:01:55You want to stay, today you have got to cook great food.
0:01:58 > 0:02:01Good luck. Let's cook.
0:02:04 > 0:02:06The contestants have just one hour and 15 minutes
0:02:06 > 0:02:10to cook a two-course meal of their own design.
0:02:13 > 0:02:15But they are going to have to impress
0:02:15 > 0:02:19the exceptional champions who have come before them.
0:02:25 > 0:02:31TV presenter Andi Peters cooked his way to the final in 2008.
0:02:31 > 0:02:34Taking part in Masterchef isn't meant to be easy,
0:02:34 > 0:02:37and I'm not going to make it any easier for them than it was for me.
0:02:38 > 0:02:44Actress Lisa Faulkner took the champion title in 2010.
0:02:44 > 0:02:46Do you know? I feel so sorry for them
0:02:46 > 0:02:48because I know that they will be petrified.
0:02:48 > 0:02:50I hope nerves don't get the better of them.
0:02:50 > 0:02:56And former England rugby captain Phil Vickery won in 2011.
0:02:56 > 0:02:58Whoever goes on and becomes champion,
0:02:58 > 0:03:00I want to make sure that they have earned the right to be there.
0:03:00 > 0:03:03Our three guest judges know the pressure
0:03:03 > 0:03:07and they know the standard that our guys have to attain.
0:03:10 > 0:03:14I think I want the judges to realise that I can actually cook,
0:03:14 > 0:03:15cos I feel that there might be
0:03:15 > 0:03:17a cook inside me trying to get out.
0:03:25 > 0:03:29I just hope that I can demonstrate
0:03:29 > 0:03:31a little bit of talent in preparing
0:03:31 > 0:03:34some really tasty, well-presented food.
0:03:35 > 0:03:39Steve, can you please tell us what you are going to cook for us?
0:03:39 > 0:03:42For my first course, I'm doing king scallops on black pudding.
0:03:42 > 0:03:45And then for my main, I've got sun-dried tomatoes and mozzarella
0:03:45 > 0:03:47in chicken, wrapped in Parma ham
0:03:47 > 0:03:51on a bed of roast veg with some gnocchi and some pesto sauce.
0:03:51 > 0:03:54But you have given yourself a lot of work - gnocchi, roast veg,
0:03:54 > 0:03:57stuffing chicken and you've only got an hour and 15 minutes.
0:03:57 > 0:03:59It's not a lot of time.
0:03:59 > 0:04:02- And I'm starting to realise that. - What about the judges today?
0:04:02 > 0:04:04They make you even more nervous, don't they?
0:04:04 > 0:04:08Famous judges that have done well on this programme trying your food,
0:04:08 > 0:04:11- it's... Yeah, it does make me a little bit more nervous.- Why?
0:04:11 > 0:04:13You don't want to mess up. They'll have to eat it.
0:04:13 > 0:04:15I do it all the time, occupational hazard,
0:04:15 > 0:04:17but they are in for a nice meal.
0:04:23 > 0:04:26You have had 25 minutes already,
0:04:26 > 0:04:29that means you've got 50 minutes left.
0:04:32 > 0:04:34I really want to win this competition, so I am going
0:04:34 > 0:04:37to go as fast as I can to that finishing line
0:04:37 > 0:04:40and really try and impress them out there today.
0:04:45 > 0:04:47My menu is ambitious.
0:04:47 > 0:04:49I'm going to put a little twist on it, you know,
0:04:49 > 0:04:51give it a bit of that Caribbean spice,
0:04:51 > 0:04:53a bit of flavour and make them think,
0:04:53 > 0:04:55"Oh, this is interesting,
0:04:55 > 0:04:58"I would like to taste a little bit more of what she's got."
0:05:00 > 0:05:03Javine, lots going on here.
0:05:03 > 0:05:05Did you give yourself too much to do again?
0:05:05 > 0:05:09I think I have, but I think it is possible to do it in this time.
0:05:09 > 0:05:11So, what are your two courses?
0:05:11 > 0:05:16I am doing red snapper with star anise and sweet sauce,
0:05:16 > 0:05:20plantain and mango salad and for my dessert,
0:05:20 > 0:05:22I am doing a chocolate and hazelnut fondant
0:05:22 > 0:05:24with rum cream and a raspberry coulis.
0:05:24 > 0:05:29- What do you want to show us today, Javine?- That I am not just...
0:05:29 > 0:05:31I can do... I'm really nervous.
0:05:31 > 0:05:32You are really nervous.
0:05:32 > 0:05:35In a very different way than you have been before.
0:05:35 > 0:05:37Well, the thing as I was up till two o'clock.
0:05:37 > 0:05:40Yesterday, I was doing a coconut sauce and today,
0:05:40 > 0:05:43I'm doing a star anise and honey sauce,
0:05:43 > 0:05:47so everything has kind of changed and it is all a bit of a risk today.
0:05:47 > 0:05:49- Javine, good luck.- Thank you.
0:05:52 > 0:05:54Javine is going to be ambitious,
0:05:54 > 0:05:57but I just wonder if she's a little bit overambitious today.
0:05:57 > 0:06:00The mango, the plantain and the honey
0:06:00 > 0:06:03is all going with the red snapper.
0:06:03 > 0:06:04That's a lot for that fish to cope with.
0:06:04 > 0:06:06But I'll hold judgment till I eat it.
0:06:12 > 0:06:15Doing Masterchef has really awakened the passion
0:06:15 > 0:06:17for cooking that I never knew I had.
0:06:23 > 0:06:28My learning curve has been like that over the last few days
0:06:28 > 0:06:30and it would be a shame to stop that now,
0:06:30 > 0:06:33because I know there is so much more that I can learn.
0:06:33 > 0:06:38So, if I can stay in, then I know I'll only get better.
0:06:42 > 0:06:45Jamie, you have had your ups and downs throughout this competition.
0:06:45 > 0:06:47I am really looking forward to this.
0:06:47 > 0:06:50I am doing something which is something I particularly love
0:06:50 > 0:06:52and something I'm quite confident about.
0:06:52 > 0:06:53What are your two dishes?
0:06:53 > 0:06:58I am going to be doing for my main pan-fried duck breast
0:06:58 > 0:07:03in a bitter orange sauce with some pea puree and some sauteed potatoes.
0:07:03 > 0:07:04And dessert?
0:07:04 > 0:07:07I am going to be taking on the frangipane.
0:07:07 > 0:07:10- Last time, it really was a battle for you.- Yeah.
0:07:10 > 0:07:12I was determined that it wouldn't beat me.
0:07:12 > 0:07:16Hopefully, I'll win this time.
0:07:16 > 0:07:18- What about these judges today? - Well, you know,
0:07:18 > 0:07:21they've been there, done it, they know the pressure we're under.
0:07:21 > 0:07:25So, hopefully, they'll be quite generous.
0:07:25 > 0:07:27- Really? You think?- We'll see.
0:07:31 > 0:07:35I actually think that Jamie's menu is weird.
0:07:35 > 0:07:38Duck a l'orange, love the idea of it.
0:07:38 > 0:07:41Peas and orange peas and marmalade?
0:07:41 > 0:07:43Jamie is facing his cooking demons.
0:07:43 > 0:07:45He's having another go at frangipane,
0:07:45 > 0:07:47and I've got to admire the boy's courage.
0:07:59 > 0:08:01First to serve is Steve.
0:08:01 > 0:08:05Come on, Steve, you've got to push, mate, you've got 15 minutes left.
0:08:05 > 0:08:07Are you going to do it?
0:08:08 > 0:08:12- It's not looking good. - Come on, mate, push, push.
0:08:13 > 0:08:15Steve is nowhere near roasting his vegetables,
0:08:15 > 0:08:17hasn't even started his gnocchi yet
0:08:17 > 0:08:20and he's got to get his starter out.
0:08:24 > 0:08:26I never cooked scallops on Masterchef,
0:08:26 > 0:08:28- but, Phil, I remember watching you, and you did quite a lot.- Yeah.
0:08:28 > 0:08:31The alarm bells ring if it's not cooked properly.
0:08:31 > 0:08:34You see, I like the sound of the side of the beurre blanc.
0:08:34 > 0:08:35I think that sounds lovely.
0:08:37 > 0:08:39Two minutes, come on, mate.
0:08:41 > 0:08:42You are doing well, Steve.
0:08:42 > 0:08:44Go on, keep on going, you're all right.
0:08:48 > 0:08:50You are getting there, mate. One more turn.
0:08:50 > 0:08:52Butterfly to the end, you're done.
0:08:57 > 0:09:02- Ready?- Yep.- Right, let's go. Come on. Let's go!
0:09:09 > 0:09:13- Hi, guys.- Hello. - I have your starter here.
0:09:13 > 0:09:17We have got scallops on black pudding,
0:09:17 > 0:09:21with a side of butter sauce.
0:09:21 > 0:09:23- Enjoy.- Thank you.
0:09:36 > 0:09:38One of my scallops is cooked brilliantly,
0:09:38 > 0:09:40one of them hasn't even been turned over.
0:09:40 > 0:09:42They seem to be very underdone,
0:09:42 > 0:09:45- but I'd rather they were underdone than overdone.- For me, this is
0:09:45 > 0:09:47a bit of a disaster with the sauce.
0:09:47 > 0:09:49I would have perhaps put it through a pass,
0:09:49 > 0:09:52because I've got raw shallot. That's not nice.
0:09:52 > 0:09:55But at this level in the competition,
0:09:55 > 0:09:58you don't really know about passing unless you are a proper cook.
0:09:58 > 0:10:00Nobody, though, would serve raw onions.
0:10:00 > 0:10:02That sauce has got raw onions in it.
0:10:04 > 0:10:08Oh! I'm not even sure this is cooked.
0:10:12 > 0:10:14You can just tell that Steve was rushing.
0:10:14 > 0:10:16The black pudding and the scallops,
0:10:16 > 0:10:18they needed a lot more heat underneath them.
0:10:18 > 0:10:20They needed to be crispy - caramelised scallops
0:10:20 > 0:10:22and lovely, crunchy black pudding.
0:10:22 > 0:10:24They're all a bit soggy and a bit braised.
0:10:24 > 0:10:28They need another 30, 40 seconds. We are that close.
0:10:30 > 0:10:33Steve, 15 minutes, then it's your main. We're only halfway.
0:10:33 > 0:10:35Keep it up, don't mess it up now.
0:10:35 > 0:10:38- Veggies cooked?- Veg are cooked.
0:10:38 > 0:10:41So, veg on, chicken on, gnocchi on.
0:10:41 > 0:10:43Go on, Steve.
0:10:43 > 0:10:47Chicken breast, Parma ham, Mediterranean vegetables,
0:10:47 > 0:10:49gnocchi and pesto?
0:10:49 > 0:10:52I am looking forward to tasting that.
0:10:52 > 0:10:53That's me on a plate.
0:10:53 > 0:10:56The question is going to be, how is he going to plate all of that food?
0:10:56 > 0:11:00I just hope he's clever with it and does little, tiny bits,
0:11:00 > 0:11:03so there's just one gnocchi or something.
0:11:05 > 0:11:07You've got six minutes.
0:11:07 > 0:11:08Chicken cooked?
0:11:09 > 0:11:11Your chicken is not cooked?
0:11:11 > 0:11:12Another couple of minutes won't harm.
0:11:32 > 0:11:34Confident about the chicken?
0:11:36 > 0:11:41- Very confident about the chicken. - Took you a long while to answer.
0:11:41 > 0:11:44Come on, Steve. Let's go, mate, we should be going now.
0:11:55 > 0:11:56Run on, Steve.
0:11:59 > 0:12:03- I'm worried.- You're worried. The veggies aren't cooked.
0:12:03 > 0:12:05The second course, guys.
0:12:05 > 0:12:10We have a mozzarella and sun-blushed chicken with Parma ham
0:12:10 > 0:12:16on a bed of roasted veg with some gnocchi and some pesto sauce.
0:12:16 > 0:12:18- Enjoy, guys.- Thank you.
0:12:18 > 0:12:20Look at the size of it, it's huge!
0:12:20 > 0:12:23Is it a chicken or a camel?
0:12:26 > 0:12:31- He needs to work on his chopping skills.- Oh.- Oh.
0:12:33 > 0:12:36It doesn't appear to be fully cooked, there is some pink juices
0:12:36 > 0:12:39running through it, which, with chicken, makes me...
0:12:39 > 0:12:40a little bit worried.
0:12:47 > 0:12:50Mine is beautifully cooked, I have to say.
0:12:52 > 0:12:54I love the stuffing that's inside of it.
0:12:54 > 0:12:58Yes, the vegetables could be better.
0:12:58 > 0:13:01My red pepper, I mean, I don't know if it's even seen an oven.
0:13:01 > 0:13:05And with all due respect, you've got half an onion on your plate.
0:13:05 > 0:13:08I love onion,
0:13:08 > 0:13:10- so I'm happy about that. - Good. Well, that's fine then.
0:13:10 > 0:13:14I think the pesto and the gnocchi are the nicest things on his plate,
0:13:14 > 0:13:16but that's probably cos my chicken isn't cooked.
0:13:16 > 0:13:19That could have been beautiful, it's everything I love.
0:13:19 > 0:13:21Could have been, but wasn't.
0:13:23 > 0:13:24That is not cooked.
0:13:24 > 0:13:26It is a raw onion.
0:13:27 > 0:13:30The chicken is really well cooked and lovely and moist.
0:13:30 > 0:13:32And I like the sharpness of the sun-dried tomatoes
0:13:32 > 0:13:34with the softness of the mozzarella.
0:13:34 > 0:13:36I even like the gnocchi and the pesto.
0:13:36 > 0:13:39But those vegetables underneath,
0:13:39 > 0:13:43they're sort of warm and hard and not very nice.
0:13:54 > 0:13:56I never thought I'd feel an adrenaline rush
0:13:56 > 0:14:00like I did in sport, but cooking has actually done that for me.
0:14:00 > 0:14:01Then there's the other side of me,
0:14:01 > 0:14:04"Man, I wish I just did this and that a little bit better."
0:14:07 > 0:14:09We've got six minutes, Javine.
0:14:09 > 0:14:11Will we get the fishy on a dishy?
0:14:11 > 0:14:13Um, you know what?
0:14:13 > 0:14:15I've never cooked snapper before, so...
0:14:15 > 0:14:18- What?- I know, I know. I've never worked with this fish.
0:14:18 > 0:14:19Why would you cook a fish
0:14:19 > 0:14:21you've never cooked before at the stage of the game?
0:14:21 > 0:14:22Oh, I don't know, Gregg.
0:14:22 > 0:14:26I think I just panicked at the last minute, to tell you the truth,
0:14:26 > 0:14:29and just thought, "OK, that will go with that," and...
0:14:36 > 0:14:39I love the idea of snapper and mashed potatoes.
0:14:39 > 0:14:43I love the idea of the snapper and the rocket, mango and plantain salad.
0:14:43 > 0:14:45But all together, I'm just not sure.
0:14:45 > 0:14:48For me, you're going to drown out what should be the king
0:14:48 > 0:14:51of the castle in the red snapper.
0:14:53 > 0:14:56Javine, you've got four minutes left.
0:14:58 > 0:15:01Right, just the sauce now, and that's it.
0:15:02 > 0:15:04I like it, I like it, I like it. Do you like it?
0:15:04 > 0:15:06Um, I don't know yet.
0:15:06 > 0:15:07Come on!
0:15:18 > 0:15:25So, we have here red snapper with a star anise and honey sauce,
0:15:25 > 0:15:28a creamy mash and a mango and plantain salad.
0:15:28 > 0:15:30- Lovely.- Enjoy.
0:15:34 > 0:15:37- I think it looks gorgeous.- Yeah.
0:15:41 > 0:15:43I like the salad,
0:15:43 > 0:15:44but on its own. If it was in a separate bowl
0:15:44 > 0:15:47and you asked me to eat that, I wouldn't have an issue with that.
0:15:47 > 0:15:50My fish is actually OK.
0:15:50 > 0:15:51I really don't like it.
0:15:51 > 0:15:54I don't think the fish tastes of anything.
0:15:54 > 0:15:56The mashed potatoes are stone cold.
0:15:56 > 0:16:01The one redeeming feature is the sauce is amazing!
0:16:01 > 0:16:05- I'd like that sauce on chicken, pork or something.- A glaze.
0:16:05 > 0:16:07That is the... It would be amazing.
0:16:07 > 0:16:10I think she has done really well with the ideas,
0:16:10 > 0:16:11I just don't think they work together.
0:16:13 > 0:16:16I think that fish and that sauce with the salad
0:16:16 > 0:16:17is absolutely delicious.
0:16:17 > 0:16:19I prefer the potato not to be there.
0:16:19 > 0:16:22The real champion there is the quality of that sauce.
0:16:22 > 0:16:25I mean, it is sweet and it has got
0:16:25 > 0:16:26chilli heat and it's got aniseed.
0:16:26 > 0:16:29I mean, I would spread that on nearly anything, I think.
0:16:29 > 0:16:30Lovely.
0:16:36 > 0:16:38- How long do they take? - 12 to 15 minutes.
0:16:38 > 0:16:41Then that's exactly how long you've got.
0:16:41 > 0:16:43I'm pushing it big time.
0:16:43 > 0:16:45She's doing a fondant.
0:16:45 > 0:16:48Brave? Scary.
0:16:53 > 0:16:56- This says, "I want to win." - Go, Javine.
0:16:57 > 0:17:00I'm praying that they come out perfect.
0:17:07 > 0:17:10I'm just praying they don't collapse.
0:17:12 > 0:17:14Wait.
0:17:20 > 0:17:23- Wow.- Javine, there's just two minutes.
0:17:23 > 0:17:26I know, I'm taking them out now.
0:17:29 > 0:17:30That's supposed to be hot.
0:17:32 > 0:17:34Oh. Oh!
0:17:37 > 0:17:39- Yay!- Ah!
0:17:39 > 0:17:42- Happy?- Yeah, that's the best I've done them yet.
0:17:42 > 0:17:45Yes!
0:17:50 > 0:17:52Time's up, let's go.
0:17:54 > 0:17:57HE SIGHS
0:17:57 > 0:17:59- Ah!- Honestly.
0:18:02 > 0:18:06- Here you go.- Thank you.- Ladies first. Here you go first, sir.
0:18:06 > 0:18:11So, here we have a hazelnut chocolate fondant with a rum cream
0:18:11 > 0:18:13and a raspberry coulis.
0:18:15 > 0:18:18- Thank you.- Thank you very much.
0:18:26 > 0:18:27Oh, yay.
0:18:28 > 0:18:33It's like a sigh of relief. Yes!
0:18:36 > 0:18:38That is perfect.
0:18:41 > 0:18:42Mm.
0:18:44 > 0:18:46Have you had the rum?
0:18:46 > 0:18:48- I don't drink, but that's a lot of rum.- I was going to say!
0:18:48 > 0:18:52- Oh.- Oh, my Lord!- Whoa!
0:18:54 > 0:18:55This is beautiful.
0:18:55 > 0:18:58I love the nuts in the fondant and I like the cream,
0:18:58 > 0:19:00I just think there's slightly too much rum.
0:19:00 > 0:19:03Barring that, absolutely beautiful.
0:19:03 > 0:19:04She has done an amazing job.
0:19:04 > 0:19:07I'm actually really surprised, cos based on her savoury dish,
0:19:07 > 0:19:10I thought this was just going to be a write off.
0:19:10 > 0:19:13Well done, Javine.
0:19:23 > 0:19:25Get in, Javine.
0:19:25 > 0:19:29John, the rum in that cream is quite spectacular.
0:19:29 > 0:19:32When that goes, you clearly get chocolate flavour
0:19:32 > 0:19:35and hazelnut flavour and it is dreamy.
0:19:35 > 0:19:38- Dreamy, dreamy, dreamy.- Good on her.
0:19:38 > 0:19:41SHE SIGHS
0:19:45 > 0:19:49It was stressful, really stressful,
0:19:49 > 0:19:53but it came together at the end and I'm really chuffed.
0:19:55 > 0:19:56I've done it!
0:20:00 > 0:20:03You've got six minutes, Jamie.
0:20:03 > 0:20:06Come on, mate. Shake a leg.
0:20:10 > 0:20:12Jamie's main of duck, potatoes, pea puree
0:20:12 > 0:20:15and a bit of orange sauce sounds amazing.
0:20:15 > 0:20:19It's such a classic dish, but it is all about how he cooks it.
0:20:19 > 0:20:22I don't know if I've had a bitter orange sauce
0:20:22 > 0:20:24and I'm interested to know how that tastes.
0:20:24 > 0:20:27You're going to have to move yourself, mate,
0:20:27 > 0:20:29this has all got to be plated up yet.
0:20:38 > 0:20:41One minute, 60 seconds.
0:20:44 > 0:20:46- OK, done.- Done?- Yeah.
0:20:46 > 0:20:49- Come on, Jamie.- Looks good.
0:20:54 > 0:20:57Here you go, Andi, that's for you.
0:20:57 > 0:20:58- There you go, sir.- Thank you.
0:20:58 > 0:21:03So, this is a pan-fried duck breast in a bitter orange sauce
0:21:03 > 0:21:06with some sauteed potatoes and a pea puree.
0:21:06 > 0:21:09- Thank you.- Thank you. - Thank you very much.
0:21:15 > 0:21:18He has given me raw duck.
0:21:18 > 0:21:21- I disagree with you. - You think that is cooked?
0:21:21 > 0:21:25- Yeah.- I would happily eat that.- No! Look at that side.
0:21:25 > 0:21:27That's raw, that's not cooked.
0:21:29 > 0:21:32- I'll give you that might be, that is not cooked.- Mm.
0:21:32 > 0:21:37That having been said, the flavours work really well together.
0:21:37 > 0:21:40The pea puree and the bitter orange, outstanding.
0:21:40 > 0:21:42I'd quite like a bit more of the sauce.
0:21:42 > 0:21:44And I'd like a bit more seasoning on my potatoes.
0:21:44 > 0:21:48Overall...overall, I like the dish.
0:21:51 > 0:21:55Whoa! That is right on the edge.
0:21:57 > 0:22:00Besides the duck, I think the dish has been executed really well.
0:22:00 > 0:22:03That sauce is wonderful and sticky and the potatoes are crisp
0:22:03 > 0:22:06and well seasoned. I like the texture of the puree.
0:22:06 > 0:22:09But as a flavour combination goes, it's one too many ingredients,
0:22:09 > 0:22:11and that is the pea puree.
0:22:12 > 0:22:16- Right, Jamie.- Yes?- 15 minutes,
0:22:16 > 0:22:19- then we get that dessert out, yeah? - No problemo.
0:22:26 > 0:22:28The frangipane, it's a classic recipe,
0:22:28 > 0:22:30but it is something that you have to learn.
0:22:30 > 0:22:32I think it is a brave dish to do.
0:22:32 > 0:22:34I did frangipane. I didn't win.
0:22:34 > 0:22:36Good luck, Jamie.
0:22:39 > 0:22:41You've got 60 seconds, Jamie, 60 seconds.
0:22:44 > 0:22:47Come on, mate, I'm proud of you. Come on, come on!
0:22:54 > 0:22:57- Are you ready? Are you ready now? - Yeah.- Come on, let's go.
0:23:06 > 0:23:08There you go.
0:23:09 > 0:23:14So this is a chocolate and ginger frangipane
0:23:14 > 0:23:17with cream and warm chocolate sauce.
0:23:17 > 0:23:19Lovely.
0:23:19 > 0:23:21- Thank you.- Thank you.
0:23:21 > 0:23:24Clever Jamie. I love the fork, I love what he has done.
0:23:24 > 0:23:25It's beautiful.
0:23:28 > 0:23:30Yummy!
0:23:36 > 0:23:38Oh, yes.
0:23:38 > 0:23:42You've got that bitter chocolate and the sticky ginger
0:23:42 > 0:23:45and with the cream, it's like that just adds a bit of butter to it.
0:23:45 > 0:23:50And it's really soft and smooth and yummy in your mouth.
0:23:50 > 0:23:53I think he has done a sterling job. It is really nice.
0:23:53 > 0:23:54Just a little bit more ginger
0:23:54 > 0:23:56in the basic mix would have been lovely.
0:23:56 > 0:23:59- Well, I love it.- It's delicious.
0:23:59 > 0:24:01- It's lovely.- I absolutely love it.
0:24:01 > 0:24:03It'll do for me.
0:24:03 > 0:24:07Really heady with chocolate, cocoa flavour.
0:24:07 > 0:24:10Nice and gooey inside with the frangipane
0:24:10 > 0:24:13and little bits of ginger giving it that little bit of heat.
0:24:13 > 0:24:16- I think it's good.- It's rich and a little bit crumbly for me.
0:24:16 > 0:24:21It's crumbly, but it's not too dry for me. Looks good, tastes good.
0:24:21 > 0:24:22Well done, Jamie.
0:24:26 > 0:24:29Well, that was pretty tense.
0:24:29 > 0:24:33I was determined that if I put my mind to it, you know,
0:24:33 > 0:24:39I could make a decent frangipane, and I think it went OK.
0:24:42 > 0:24:44Hats off to those three, hats off.
0:24:44 > 0:24:47There were some very, very good dishes in there.
0:24:47 > 0:24:51I am impressed by Javine's ambition and the amount of work
0:24:51 > 0:24:54she got through. Well cooked fish.
0:24:54 > 0:24:56I really liked that sauce she made.
0:24:56 > 0:24:59But the mashed potato underneath, I think, just didn't work.
0:24:59 > 0:25:03The dessert, the hazelnut and chocolate fondant, fantastic.
0:25:03 > 0:25:06The rum cream, beautiful.
0:25:06 > 0:25:08The closer you get, the more you want it.
0:25:08 > 0:25:11So, I would be very upset if I went today.
0:25:11 > 0:25:14I think Steve had some cracking combinations,
0:25:14 > 0:25:15really cracking.
0:25:15 > 0:25:18However, the scallops needed some more colour
0:25:18 > 0:25:21and the black pudding needed more cooking.
0:25:21 > 0:25:26The main course, the chicken, was cooked, for me, beautifully.
0:25:26 > 0:25:28But those vegetables underneath were not cooked.
0:25:28 > 0:25:32I don't know if I deserve a place in the next round or not,
0:25:32 > 0:25:33but I definitely want one
0:25:33 > 0:25:36because I know there's so much more I can achieve.
0:25:36 > 0:25:39I think Jamie had great ideas.
0:25:39 > 0:25:43I loved that blood orange sauce for his duck, loved it.
0:25:43 > 0:25:44However,
0:25:44 > 0:25:49the pea puree and the orange sauce cancelled each other out.
0:25:49 > 0:25:52For me, the presentation of the day goes to Jamie and that dessert.
0:25:52 > 0:25:55It looked fantastic.
0:25:55 > 0:25:57Really well executed and well presented.
0:25:57 > 0:25:58I'm loving my time here.
0:25:58 > 0:26:03I didn't realise just quite how much fun I'd have,
0:26:03 > 0:26:06but it's fantastic. I love it. I don't want to go now.
0:26:06 > 0:26:09We need to make a decision. Someone is going to leave us.
0:26:09 > 0:26:11Who is going to struggle to compete
0:26:11 > 0:26:12at the next level, that's the question.
0:26:30 > 0:26:33What you three have achieved at this stage of the competition,
0:26:33 > 0:26:34I think, is commendable.
0:26:34 > 0:26:37Regardless of what happens today,
0:26:37 > 0:26:40whoever leaves us, I think you leave us with pride.
0:26:44 > 0:26:47It has been a tough decision. A really tough decision.
0:26:48 > 0:26:50The personal leaving us...
0:26:59 > 0:27:02..is Steve.
0:27:02 > 0:27:04Thanks, guys.
0:27:08 > 0:27:11I have absolutely loved it. It has been so much fun.
0:27:17 > 0:27:20I maybe had delusions of grandeur that I could go on
0:27:20 > 0:27:21and be an amazing chef,
0:27:21 > 0:27:23but I think I got something to prove to myself now
0:27:23 > 0:27:27because there are so many culinary delights for me to get stuck into.
0:27:27 > 0:27:30So, it's been a fantastic experience.
0:27:35 > 0:27:38I am feeling well chuffed, I'm happy with myself.
0:27:38 > 0:27:40I can't wait to go back home and tell my mum,
0:27:40 > 0:27:43walk in with my head held high and stuff, you know?
0:27:43 > 0:27:45So, yeah, happy days.
0:27:46 > 0:27:48I am struggling to take it all in, really.
0:27:48 > 0:27:52That's just...fantastic.
0:27:52 > 0:27:56I am really, really, genuinely surprised,
0:27:56 > 0:28:00excited and I can't wait for the next round.
0:28:03 > 0:28:07Next week, the pressure is on for four new celebrities.
0:28:07 > 0:28:10Don't look at me because you make me nervous.
0:28:10 > 0:28:14To become Masterchef champion,
0:28:14 > 0:28:17they'll have to prove they've got what it takes.
0:28:17 > 0:28:20I've never seen anybody peel a tomato with a vegetable peeler.
0:28:23 > 0:28:26I actually don't know what I'm doing.
0:28:26 > 0:28:29Subtitles by Red Bee Media Ltd