0:00:02 > 0:00:05It's Celebrity MasterChef.
0:00:05 > 0:00:09We've got 16 celebs all hoping to show off their cooking talent.
0:00:11 > 0:00:15If you don't push yourself, you'll never know how good you are.
0:00:16 > 0:00:22They've proved themselves in their own profession. Now let's see if they can cut it in the kitchen.
0:00:22 > 0:00:27I'm feeling really good this morning. I'm really surprised that I'm here.
0:00:27 > 0:00:31It's extremely important I do well. It's a knock-out stage.
0:00:33 > 0:00:36Cooking doesn't get tougher than this.
0:00:45 > 0:00:49Throughout this week, these three celebrities have been through
0:00:49 > 0:00:53the most intense cooking challenges of their lives.
0:00:54 > 0:00:58But after today, only the best can go through.
0:01:00 > 0:01:05There are times in the competition when the contestants have to deliver.
0:01:05 > 0:01:08Today is one of those days.
0:01:08 > 0:01:12They'll have to cook like they've never cooked before.
0:01:26 > 0:01:30Welcome. You're not just cooking for John and I today.
0:01:30 > 0:01:34We have invited three special guest judges,
0:01:34 > 0:01:39people that understand MasterChef because they were in it.
0:01:39 > 0:01:41In fact, two of them won the competition.
0:01:43 > 0:01:47At the end of today, one of you will be leaving the competition.
0:01:49 > 0:01:53Ladies and gentlemen...let's cook!
0:02:03 > 0:02:09The contestants have just one hour and 15 minutes to cook a two-course meal.
0:02:12 > 0:02:19They're going to have to impress three exceptional finalists who have come before them.
0:02:28 > 0:02:31If something's undercooked, that's not good enough.
0:02:31 > 0:02:34If something's overcooked, that's not good enough.
0:02:35 > 0:02:38I just want to get a sense that they want it,
0:02:38 > 0:02:42they're hungry for it and they're taking this seriously.
0:02:46 > 0:02:48I just want to see some nice food.
0:02:48 > 0:02:52I want to see that someone's really cared about what they've done today.
0:02:54 > 0:02:57Emma Kennedy, Andi Peters and the big Phil Vickery.
0:02:57 > 0:03:00Those three around a table...
0:03:00 > 0:03:03I tell you what, it had better be good.
0:03:09 > 0:03:11I'm really enjoying this competition.
0:03:11 > 0:03:13I've had ups and downs.
0:03:13 > 0:03:17I think after the second day I wanted to go home.
0:03:19 > 0:03:23But when I produced that cheesecake, I looked at it and thought,
0:03:23 > 0:03:28"What spirit entered my body and made me present that so well?"
0:03:30 > 0:03:34Today, I'm going to approach the pressure by thinking as an actor.
0:03:35 > 0:03:37I am acting as a chef
0:03:37 > 0:03:42and I'm a method actor and I'm going to make sure I get the method right.
0:03:43 > 0:03:46Tell us what you're going to cook for us.
0:03:46 > 0:03:51Warm salad of black pudding on a caramelised apple
0:03:51 > 0:03:55which is caramelised in plenty of Calvados
0:03:55 > 0:03:57and topped with a soft poached egg,
0:03:57 > 0:04:04and then cod with a parsley crust on a bed of mashed potato with Chantenay carrots.
0:04:04 > 0:04:10- It's very adventurous and we haven't yet seen a good savoury dish from you.- No, you haven't.
0:04:10 > 0:04:13But I hope these flavours work well and I can cook them.
0:04:13 > 0:04:19I'm really pleased you're still here. You battled yesterday and I'm looking forward to good food.
0:04:19 > 0:04:21- Thank you very much.- Cheers.
0:04:24 > 0:04:29He's got a starter - black pudding with pickled apples. Lovely idea.
0:04:29 > 0:04:31He's adding to that egg.
0:04:31 > 0:04:36Apples and egg is my issue. Not just flavour-wise, but texturally.
0:04:36 > 0:04:42For the main course, Les is doing cod with a herb crust on mashed potato and lemon sauce.
0:04:42 > 0:04:48All wonderful as long as he's cooked the fish properly, he gets the herb crust to stay on,
0:04:48 > 0:04:52the mashed potato has no lumps and the lemon isn't overpowering.
0:04:53 > 0:04:56When I started this, I had a goal.
0:04:56 > 0:05:00I would like to be at least a finalist in Celebrity MasterChef,
0:05:00 > 0:05:03so I've kind of got tunnel vision.
0:05:04 > 0:05:07- I think it looks proper handsome. - All right.
0:05:09 > 0:05:12Today, I'm feeling good.
0:05:12 > 0:05:18It's going to look good, it's going to taste good and it's going to be impressive.
0:05:19 > 0:05:22Tell me what your dishes are.
0:05:22 > 0:05:28- I'm going to do vegetable jambalaya with Cajun prawns and a spicy strawberry coulis.- Are you nuts?
0:05:28 > 0:05:32- No.- Strawberries and prawns? - Yeah.- I've been doing MasterChef a long time.
0:05:32 > 0:05:39- Yeah.- There might be a good reason why I've never seen this combination.- It's more like a sauce.
0:05:39 > 0:05:44It's not like strawberry you'd have on a dessert. It's going to have more depth.
0:05:44 > 0:05:48- Your other dish is...? - Honey and lavender creme brulee.
0:05:48 > 0:05:55- Now, that sounds good.- Tricky menu - prawn and strawberry and a creme brulee. You're pushing yourself.
0:05:55 > 0:06:00I don't want to be just OK. I want to stand out. I want to be seen as very good.
0:06:00 > 0:06:02- Good luck.- Bye-bye.
0:06:05 > 0:06:11Speech has got two very interesting courses - jambalaya, a big pot full of stewed vegetables,
0:06:11 > 0:06:13with spiced prawns, wonderful idea.
0:06:13 > 0:06:16Why the strawberries? I have no idea.
0:06:16 > 0:06:22Strawberries and prawns do not go together. I don't want to eat a strawberry with a prawn.
0:06:22 > 0:06:26A creme brulee flavoured with lavender and honey is wonderful,
0:06:26 > 0:06:31but a creme brulee, she either gets the mix absolutely right and it sets or it doesn't.
0:06:31 > 0:06:34And there's no going back from it.
0:06:35 > 0:06:38Time flies when you're having fun.
0:06:38 > 0:06:4230 minutes on your first course. Half an hour left.
0:06:46 > 0:06:51My performances so far in this competition, I've been a little bit rushed, a little bit panicky.
0:06:51 > 0:06:54Get yourselves organised and then we can go.
0:06:56 > 0:07:01I woke up at two o'clock this morning, so the pressure must be telling.
0:07:02 > 0:07:06Matthew, excuse me, but by the looks of your ingredients,
0:07:06 > 0:07:08we're off to a nation far away.
0:07:08 > 0:07:10Yes, we're off to Asia.
0:07:10 > 0:07:13Ah! And what are our two dishes?
0:07:13 > 0:07:18We have scallops and king prawns on a bed of mango salsa
0:07:18 > 0:07:23and pan-fried duck breast with stir-fry and an orange and sesame sauce.
0:07:23 > 0:07:26That's a move away from Yorkshire.
0:07:26 > 0:07:32It's a move away from Yorkshire and it's a move away from the stodge of yesterday's home comfort food.
0:07:32 > 0:07:37Hopefully, this will be more aromatic and a lot more sensitive on the palate.
0:07:37 > 0:07:43- Is presentation a problem for you? - Arty-farty is not my strongest suit, but I'm working on my presentation.
0:07:43 > 0:07:48I'm in to win and, hopefully, I can put something out on the table that all the judges like.
0:07:51 > 0:07:56Matthew's starter is scallops and prawns, served with a mango salsa.
0:07:56 > 0:08:02I think it's an interesting idea, but why are we putting fruit with hot fish? It's just not right.
0:08:04 > 0:08:08Les, you have just eight minutes before your first course.
0:08:12 > 0:08:17So, Les's starter - warm salad of pancetta, caramelised apple and black pudding,
0:08:17 > 0:08:21topped with a poached egg and French dressing.
0:08:21 > 0:08:25I think he's taking a big risk because it's a warm salad.
0:08:25 > 0:08:29- You can't hide with a salad.- No. - It's going to have to be brilliant.
0:08:29 > 0:08:32That French dressing has got to take me to Paris.
0:08:37 > 0:08:39Breathe, Les. Breathe.
0:08:39 > 0:08:42I'm breathing. Just erratically.
0:08:42 > 0:08:44He's hyperventilating.
0:08:45 > 0:08:47I like this, Les.
0:08:47 > 0:08:51- I really do, mate. Nice dish. - Thank you.
0:08:51 > 0:08:54Come on, mate. Let's go. Eggs still. Eggs.
0:08:54 > 0:08:56Eggs.
0:08:56 > 0:08:58- Go on, Les.- Look at that!- Yeah!
0:08:59 > 0:09:03Wow, I'm impressed, Les. Well done, mate. That's it.
0:09:03 > 0:09:07- That's great.- Go on. Well done. - Thank you.- Very well done. Good lad.
0:09:11 > 0:09:14- Good afternoon.- Hello.- Hello.
0:09:15 > 0:09:18What you have here is a warm salad
0:09:18 > 0:09:22of black pudding on caramelised apple,
0:09:22 > 0:09:27some pancetta on a bed of rocket with a French dressing and a soft poached egg on top.
0:09:27 > 0:09:31- Thank you very much, Les. - Thank you. Enjoy. Thank you.
0:09:33 > 0:09:37The smells are fantastic. It makes me want to eat it.
0:09:37 > 0:09:42I'm now more worried, having seen an egg on top of an apple, that it's not going to work
0:09:42 > 0:09:44than when I read it on the menu.
0:09:44 > 0:09:47Let's hope it tastes great.
0:09:53 > 0:09:56Poached egg and apple just does not work.
0:09:56 > 0:10:00- It's a weird combination. - I think I like it more than you.
0:10:00 > 0:10:03I like the dressing. It cuts through nicely.
0:10:03 > 0:10:06You do get the earthiness from the black pudding.
0:10:06 > 0:10:11I have to say, he's got me. I just love the combination of the apple, the bacon, the black pudding
0:10:11 > 0:10:15and for me, you cannot beat a beautifully cooked poached egg.
0:10:15 > 0:10:19I love it. I think it's fantastic. Well done, Les.
0:10:21 > 0:10:26I don't mind the egg around the sweet and sharp apple, the salty bacon and the black pudding.
0:10:26 > 0:10:32- It's delicate, light and a rather tasty combination.- An apple and an egg, sorry, it does not work.
0:10:32 > 0:10:38You can put as much Calvados in as you like and get me as drunk as you want but apple and egg doesn't work.
0:10:39 > 0:10:43Les, well done, but you've now got 15 minutes to get your main out.
0:10:45 > 0:10:52Cod fillet with parsley crust with lemon butter sauce, served on creamy mashed potato and Chantenay carrots.
0:10:54 > 0:10:57My worry is I think that could be bland.
0:10:59 > 0:11:02- Final minute, Les.- OK.
0:11:02 > 0:11:06Let's go. Fish to go, sauce to go, carrots to go.
0:11:06 > 0:11:10Breathe, Les, breathe. Breathe, breathe, breathe.
0:11:12 > 0:11:16- Come on. Carrots and sauce, carrots and sauce.- Carrots and sauce.
0:11:19 > 0:11:22- Is it just sauce to go now? - Sauce to go, yeah.
0:11:24 > 0:11:28Two minutes over now, Les. Two minutes over.
0:11:31 > 0:11:34Now you can go.
0:11:34 > 0:11:37Good. The plate looks a little bare.
0:11:39 > 0:11:41- Sorry it's a little late. - Don't worry.
0:11:45 > 0:11:48Guys, what you have is sustainable cod fillet
0:11:48 > 0:11:52with a parsley crust on a bed of mashed potato
0:11:52 > 0:11:55with a lemon butter sauce and some Chantenay carrots.
0:11:55 > 0:11:58- Thank you very much.- Thank you. - Bye, Les.- Enjoy.
0:11:58 > 0:12:03You can clearly see that he has thought about his plate
0:12:03 > 0:12:06and how to present his plate and he gets points for that from me.
0:12:14 > 0:12:16The fish is cooked brilliantly.
0:12:16 > 0:12:20Everything else is a bit under-seasoned, so the dish lacks punch.
0:12:20 > 0:12:27I agree with you. It's just a lack of seasoning and I'd love to have had a hint more lemon in the sauce.
0:12:27 > 0:12:30But the king of the dish for me is the parsley crust.
0:12:30 > 0:12:34The mash, however, is lovely and buttery and really great.
0:12:34 > 0:12:39The cod is cooked perfectly and the parsley crust is wonderful.
0:12:39 > 0:12:43I think at this stage he's done really well, really well.
0:12:47 > 0:12:55- Tasty, yummy.- Well seasoned, well flavoured, zingy and really rich with lovely butter. Not bad at all.
0:12:57 > 0:12:59HE SIGHS
0:13:01 > 0:13:04I feel good. I think it looked OK.
0:13:04 > 0:13:06For me, that's a big leap, a big step up.
0:13:09 > 0:13:11- Are you ready to go?- I think so.
0:13:12 > 0:13:19Speech is making a vegetable jambalaya with Cajun prawns and a spicy strawberry coulis.
0:13:19 > 0:13:21That sounds interesting, doesn't it?
0:13:22 > 0:13:27This has got to be a typo. She can't be doing a strawberry coulis.
0:13:27 > 0:13:29It's going to be one of those things
0:13:29 > 0:13:35- where it's either going to be utterly amazing or it's going to be "ranko Acapulco".- I'm worried.
0:13:37 > 0:13:39Look at that, you are clever.
0:13:39 > 0:13:41Clever!
0:13:41 > 0:13:44Don't forget, extra strawberry sauce for John.
0:13:46 > 0:13:49- I love that. - Yeah, I think it looks beautiful.
0:13:49 > 0:13:54- Speech, well done. OK, let's go. Off you go.- Brilliant, brilliant.
0:14:02 > 0:14:04We've got a bowl of sweet perfume.
0:14:04 > 0:14:09- Well...- Don't even start, Wallace. Don't even start telling me that strawberries go with prawns.
0:14:09 > 0:14:16You're getting too old. All these new-fangled ideas are leaving you behind. I'm down with the kids, me.
0:14:19 > 0:14:22We have vegetable jambalaya, Cajun prawns
0:14:22 > 0:14:26and there's a very spicy strawberry dipping sauce, so it's up to you.
0:14:26 > 0:14:30I like it. Strawberries and prawns? I think it's good.
0:14:30 > 0:14:33- Thank you very much. - Enjoy your meal.- Thank you.
0:14:33 > 0:14:37The prawns look beautiful, you've got the red against the white,
0:14:37 > 0:14:41then you have the little experience going on here, the waft, the smells.
0:14:41 > 0:14:44I am genuinely excited.
0:14:49 > 0:14:51I'm speechless!
0:14:53 > 0:14:56- It's lovely.- It's really lovely.
0:14:56 > 0:15:00I think the prawns are exquisite. The sauce is a revelation.
0:15:00 > 0:15:06And I love the vegetable jambalaya. Look, I've covered myself in her sauce!
0:15:06 > 0:15:10I was so worried about this strawberry coulis with Cajun prawns.
0:15:10 > 0:15:14I have to say, genuinely, she's got away with it. It's fantastic.
0:15:25 > 0:15:27No... No.
0:15:27 > 0:15:33We've got lovely cooked rice with vegetables, spiced prawns with wonderful chilli on the outside,
0:15:33 > 0:15:36spread with strawberry jam. Eugh!
0:15:36 > 0:15:42- I like the flavour of prawns with the strawberry sauce. It's sweet and peppery. I like it.- Get out of here!
0:15:51 > 0:15:56Speech's dessert, honey and lavender creme brulee.
0:15:56 > 0:16:00That, for me, is beautiful. I can't wait for that. I love creme brulee.
0:16:02 > 0:16:05Honey and lavender are both really subtle flavours,
0:16:05 > 0:16:09so we've got to be able to taste both without either overpowering.
0:16:09 > 0:16:14Number one, it needs to have set properly and, number two, I want a proper crispy topping.
0:16:20 > 0:16:23Two minutes, Speech. Two minutes. It looks great.
0:16:25 > 0:16:30- Happy?- Yeah.- Good job, Speech. Good job.- Well done, you.
0:16:30 > 0:16:32All right...
0:16:34 > 0:16:41- If it's not curdled and it's full of lavender, it should be delicious.- It looks like she's made it work to me.
0:16:46 > 0:16:50We have a honey and lavender creme brulee.
0:16:50 > 0:16:52ANDI: Lovely. Thank you very much.
0:16:52 > 0:16:55We're not supposed to tell you, but your prawns were awesome.
0:16:55 > 0:17:00- Respect! Thank you.- Really delicious. - Thank you.- Thank you. Well done.
0:17:00 > 0:17:04It looks what a creme brulee should look like, so this is the acid test.
0:17:04 > 0:17:09Is there a crack and a crunch and can we taste honey and lavender?
0:17:10 > 0:17:12I'd say that was a crack.
0:17:15 > 0:17:20Sadly, it looks like scrambled egg simply because it's split which is a shame,
0:17:20 > 0:17:22but it could still taste really nice.
0:17:23 > 0:17:27You can certainly taste the honey and the lavender.
0:17:27 > 0:17:30The combination, the balance for me is really nice.
0:17:30 > 0:17:35It's such a shame that it has split because it could have been perfect.
0:17:35 > 0:17:40I love the flavours of Speech's dessert, but the issue is that has curdled.
0:17:40 > 0:17:45That's a curdled creme brulee. It's just a bowl of baked custard and it's overcooked.
0:17:45 > 0:17:48The cream has started to curdle. However, it tastes divine.
0:17:55 > 0:17:58I'm relieved that it's over.
0:17:58 > 0:18:01I'm relieved that I got the dishes out on time.
0:18:01 > 0:18:05I'm just like... This is so not Jamaican of me, man.
0:18:05 > 0:18:07It's just out there on time, you know?
0:18:07 > 0:18:11It's like... Man, I'm happy about that.
0:18:15 > 0:18:18- How long have we got?- Eight minutes.
0:18:19 > 0:18:25Matthew's starter - scallop and king prawn with mango and chilli salsa in a Thai curry sauce.
0:18:25 > 0:18:27I love the sound of that.
0:18:28 > 0:18:33For me, the scallop and the king prawn has to be the king. That's the showpiece.
0:18:35 > 0:18:37Loving it! I'm loving it!
0:18:41 > 0:18:43They look good.
0:18:48 > 0:18:53Come on then, mate. Time's up. You've got to get this up and out.
0:18:56 > 0:18:58Quick, quick, quick. Let's go.
0:18:58 > 0:19:01Good, good, good. Good work.
0:19:01 > 0:19:04- Yeah, we're happy. - Can I take them?- Yes, please.
0:19:08 > 0:19:12I like that. I do like that, mate. Nice colour.
0:19:14 > 0:19:18- Hi.- Are you full yet? - No, we've saved ourselves for you.
0:19:18 > 0:19:21Saved the best till last. Oh, hello!
0:19:22 > 0:19:28We have scallops and a king prawn on a bed of spiced mango salsa with a Thai curry sauce.
0:19:28 > 0:19:31- I hope you enjoy it. - Thank you very much.- Thank you.
0:19:31 > 0:19:38The plate looks great. The sauce looks a little bit wishy-washy. I'm not quite sure why it's there.
0:19:38 > 0:19:43The issues I have with it... I'm not convinced that scallop is going to be cooked.
0:19:50 > 0:19:55- No, look, completely...- Yeah, that's under.- That's very, very under.
0:19:55 > 0:19:58- That's practically still in the shell.- My scallops are OK.
0:19:58 > 0:20:02I prefer them like that than I would overcooked.
0:20:02 > 0:20:09It's chopped mango, chopped onion and chopped chilli with some undercooked scallops and a nicely cooked prawn.
0:20:09 > 0:20:12Do you know what it reminds me of? Airline food.
0:20:16 > 0:20:22Sorry, I don't like it. We have got scallop with an unripe mango, a chilli that's not hot enough.
0:20:22 > 0:20:25And the whole thing is just a bit..."pfth".
0:20:25 > 0:20:27Very confused flavours.
0:20:27 > 0:20:33Creamy coconut sauce one side, scallops and sharp onions the other. And they don't match.
0:20:38 > 0:20:42Seven and a half minutes and you haven't started to stir-fry the veg.
0:20:42 > 0:20:44Matthew, you need to get a move on.
0:20:49 > 0:20:54Matthew's main - roasted Gressingham duck breast, roasted sweet potatoes,
0:20:54 > 0:20:57stir-fried vegetables, orange and sesame sauce.
0:20:58 > 0:21:01That's big Phil, really, on a plate.
0:21:01 > 0:21:03Three and a half minutes, Matthew.
0:21:05 > 0:21:10I hate puddles on plates. He's got all sorts of things that make puddles.
0:21:10 > 0:21:15The duck could not be rested - puddle. The stir-fry could have too much oil in it - puddle.
0:21:16 > 0:21:21The sauce - puddle. Quite frankly, we could be singing in the rain.
0:21:21 > 0:21:25- How are you doing?- I'm struggling to get everything out on time.
0:21:26 > 0:21:29Two and a half minutes, please.
0:21:29 > 0:21:30Nice.
0:21:35 > 0:21:38I hope they're hungry. Big portion.
0:21:40 > 0:21:43Well, Phil will be happy.
0:21:45 > 0:21:48- Is that the last thing to go on?- Yes.
0:21:48 > 0:21:52Well, Matthew, you're on time. Very good. Well done, you.
0:21:58 > 0:21:59Hi.
0:22:05 > 0:22:10For your main course, you have pan-fried breast of duck
0:22:10 > 0:22:15with roasted sweet potato and a stir-fry with orange and sesame sauce.
0:22:15 > 0:22:18- Thank you very much.- Thank you.
0:22:20 > 0:22:25Mine looks great, but I don't think I've got any sauce on my plate.
0:22:25 > 0:22:30I've got a puddle of sauce which I'm happy to share with you, so thou shalt not go without.
0:22:30 > 0:22:36I'm noticing that the fat has not rendered down, so I don't think that's going to be crispy
0:22:36 > 0:22:41and if there's one thing I can't bear with duck, it's when the skin isn't crispy.
0:22:47 > 0:22:52The duck tastes of nothing other than chewing. I think he's forgotten to season the duck.
0:22:52 > 0:22:57I'm not sure about the sweet potato. The vegetables lack a little bit of something.
0:22:57 > 0:23:01That's not quite right and altogether, it's a disappointment.
0:23:01 > 0:23:05- It's just a bit insipid.- Yeah.- It's like wallpaper, edible wallpaper.
0:23:05 > 0:23:09- It's just background.- I'm upset because I think it's flavourless.
0:23:18 > 0:23:23No... For all the work that's gone into this dish, it doesn't taste of anything.
0:23:23 > 0:23:27The duck's not seasoned very well. The vegetables aren't very nice.
0:23:27 > 0:23:30It's all a bit...flim-flam.
0:23:30 > 0:23:34I don't know what on earth he has put in those stir-fried vegetables.
0:23:34 > 0:23:39It tastes of a cross between a fruit lolly and vinegar.
0:23:39 > 0:23:45- It's sweet chilli sauce.- Sweet chilli sauce with sesame?- Yeah, and orange.- And orange?- Yeah.- He's nuts.
0:23:49 > 0:23:52Hot, sweaty, glad that that's over.
0:23:53 > 0:23:56A mad rush and a mad panic at the end.
0:23:56 > 0:23:59Hopefully, the food will taste better than it looked.
0:24:01 > 0:24:06- Pretty decent standard of food today.- Some odd combinations, though. Let's be fair about it.
0:24:06 > 0:24:13We had strawberry sauce with prawns, mango and lime and chilli with some scallops and we had apple and egg.
0:24:13 > 0:24:15Weird combinations.
0:24:15 > 0:24:19I'm really pleased with Les Dennis. I liked his salad.
0:24:19 > 0:24:22It was very tasty and it looked quite elegant.
0:24:22 > 0:24:25I don't believe the apple belonged on the plate.
0:24:25 > 0:24:29The main course of cod on lovely mash, nice, lemony butter sauce.
0:24:29 > 0:24:32It tasted good. Well cooked cod.
0:24:32 > 0:24:36Something's happened to Les. He's a really different man.
0:24:36 > 0:24:38I am now having fun.
0:24:38 > 0:24:43There was a point in the middle of the week where I wanted to run away. I'm glad I didn't.
0:24:43 > 0:24:49I think Speech's jambalaya looked fantastic - three prawns in the middle of the plate.
0:24:49 > 0:24:53- You're the only one who didn't like the strawberry sauce.- Good.
0:24:53 > 0:24:57I'm the only one who knows how to taste food properly, obviously!
0:24:58 > 0:25:02Speech's creme brulee was beginning to curdle.
0:25:02 > 0:25:08It wasn't a smooth, silky finish, but I thought the flavour of lavender and honey was delightful.
0:25:09 > 0:25:12It's an experience of a lifetime.
0:25:12 > 0:25:16I hope I'm not going home. I don't want to go home yet.
0:25:16 > 0:25:20Matthew puts a lot of work into this competition.
0:25:20 > 0:25:23He really does get his nut down and work hard.
0:25:23 > 0:25:26I didn't mind the mango salsa.
0:25:26 > 0:25:32I wasn't quite sure what that brown, coconut cream sauce was doing on there as well.
0:25:32 > 0:25:36I liked a lot of aspects of Matthew's main course of duck,
0:25:36 > 0:25:41but quite what he had dressed those vegetables in is beyond me.
0:25:41 > 0:25:45It was just ghastly. I can't put it any other way.
0:25:45 > 0:25:51Right now, he's being a little bit over-ambitious. He's trying too much too soon.
0:25:52 > 0:25:55Very annoying to wait. I really want to know.
0:25:55 > 0:26:01The worrying is always the hard bit and you deal with whatever happens when you find out.
0:26:14 > 0:26:18As you know, we can only take the best cooks with us.
0:26:19 > 0:26:24And one of you is leaving the competition. We've made our decision.
0:26:28 > 0:26:31The contestant leaving us is...
0:26:42 > 0:26:44..Matthew.
0:26:46 > 0:26:48Cheers. Cheers.
0:26:51 > 0:26:53Cheers. Thank you.
0:26:57 > 0:26:59Obviously, very disappointed.
0:26:59 > 0:27:04I wouldn't say I was proud of myself. I'd have been proud if I'd got a little bit further.
0:27:04 > 0:27:10I'm gutted to be leaving, but I've really enjoyed my time on the show. If I could do it again, I would.
0:27:13 > 0:27:17Congratulations. You two are through to the next round.
0:27:22 > 0:27:24I feel really emotional.
0:27:25 > 0:27:28I'm surprised and delighted.
0:27:29 > 0:27:33I'm absolutely so thrilled. I'm welling up, I really am.
0:27:38 > 0:27:41I feel great. I'm really proud of myself.
0:27:43 > 0:27:47I think I made my peeps proud, yes.
0:27:48 > 0:27:50- Speech, Les...- Thank you.- Well done.
0:27:50 > 0:27:53That's fantastic.
0:27:54 > 0:28:01The heats are over. Next week, the best eight celebrities fight for their place.
0:28:02 > 0:28:05There's a medieval army waiting for their lunch.
0:28:07 > 0:28:11We'll have to delay the dinner for 15 minutes because you're way behind.
0:28:11 > 0:28:13Only 149 to go!
0:28:15 > 0:28:17Ooh!
0:28:17 > 0:28:20I think this is just a couple of notches down from brilliant.
0:28:52 > 0:28:55Subtitles by Red Bee Media Ltd