0:00:03 > 0:00:06'The Celebrity MasterChef heats are over,
0:00:06 > 0:00:10'and tonight the competition gains pace.'
0:00:10 > 0:00:14We're down to our final eight and today it's going to be brutal.
0:00:16 > 0:00:18I didn't in my wildest dreams
0:00:18 > 0:00:20think I would get anywhere near this far.
0:00:20 > 0:00:25I climbed a mountain and I'm here, which is fantastic.
0:00:26 > 0:00:29It's just a different level of competition now, it's like,
0:00:29 > 0:00:33everybody who's here is more than a competent cook.
0:00:36 > 0:00:40If they don't keep me in, they're a bit weird.
0:00:41 > 0:00:43I'm definitely fired up, without a doubt,
0:00:43 > 0:00:46and I think seeing the other contestants has fired me up.
0:00:46 > 0:00:48Let's do it, you know?
0:00:48 > 0:00:51'They're about to face their biggest challenges.'
0:00:51 > 0:00:54ALL SHOUT
0:00:54 > 0:00:56This is when we get serious.
0:01:01 > 0:01:04No-one is going to want to go home at this stage.
0:01:11 > 0:01:16'If these celebrities want a shot at the culinary adventures that await,
0:01:16 > 0:01:20'first they will need to get through this test.
0:01:20 > 0:01:24'To cook their ultimate show-stopping dish.'
0:01:25 > 0:01:29Welcome back to the MasterChef kitchen.
0:01:30 > 0:01:33You are the best eight from the heats.
0:01:33 > 0:01:38This is a wonderful achievement and you should be very proud of yourselves.
0:01:39 > 0:01:42Ladies and gentlemen, it's your one show-stopping dish.
0:01:44 > 0:01:47You have one hour and 30 minutes.
0:01:47 > 0:01:50At the end of this, two of you are going to leave the competition.
0:01:53 > 0:01:56Aw, give us something delicious! Let's cook!
0:02:05 > 0:02:09When you get eight good cooks fighting for six places, John,
0:02:09 > 0:02:13you are going to get great dishes, you're going to get fireworks.
0:02:13 > 0:02:16Come on, guys, bring it on!
0:02:18 > 0:02:24'Journalist Janet has earned her place in the competition with dishes full of flavour.'
0:02:24 > 0:02:28I think the food tastes wonderful.
0:02:28 > 0:02:31'But she hasn't always pulled off the presentation.'
0:02:31 > 0:02:37I think the only reason to use the shell is to serve crab meat in it, not to serve a salad in it.
0:02:37 > 0:02:39Well, we'll have to agree to differ on that, Gregg.
0:02:39 > 0:02:42My biggest worry is they're going to start whingeing on
0:02:42 > 0:02:46the way they've done all the way along about my presentational skills.
0:02:46 > 0:02:50I just think my way's right and their way's wrong
0:02:50 > 0:02:51and that's the beginning and end of it.
0:02:54 > 0:02:59- What are you going to make for us? - Lamb shank pie with the bone sticking out the top.
0:02:59 > 0:03:03- Lamb shank pie, pastry puff top. - Yeah.- In an hour and a half?- Yes.
0:03:03 > 0:03:06- Are you slightly mad or what, Janet? - You know I'm mad. That's why you like me.
0:03:06 > 0:03:12- Yeah, that's true. Absolutely true. - I'm using a pressure cooker to cook the meat.
0:03:12 > 0:03:15Sometimes lamb shanks can be really rich and a little bit sickly, can't they?
0:03:15 > 0:03:21- Do you know what I mean?- Have you started moaning at the idea of the dish before you've even tasted it?
0:03:21 > 0:03:24You've laid down a bit of a moan.
0:03:24 > 0:03:27Yes. Because I want you to succeed, Janet, I like you, I think you're a really good cook.
0:03:27 > 0:03:31But some people like it being rich. Just cos you don't, he might.
0:03:36 > 0:03:39Janet is a marvellous cook,
0:03:39 > 0:03:44and I love the idea of eating her lamb shank pie with the bone sticking out the pastry.
0:03:44 > 0:03:47But where is the style and elegance?
0:03:47 > 0:03:52If she wants to stay in this competition, she's going to have to take it on sooner or later.
0:03:59 > 0:04:04- 'Comedian Ade had a rocky start.' - The thing is, your rosti's a bit greasy.
0:04:06 > 0:04:08'But he's made great progress.'
0:04:08 > 0:04:12Ade, the culinary term is "boom"!
0:04:15 > 0:04:18I've spent the last week in a vague panic
0:04:18 > 0:04:20trying to think of what to make,
0:04:20 > 0:04:22how to make it, whether it's good enough.
0:04:22 > 0:04:25You don't normally do that for your day job, do you?
0:04:25 > 0:04:28The pressure is just enormous.
0:04:32 > 0:04:36- Ade, what are you making? - I'm making you a seafood risotto.
0:04:36 > 0:04:41I made this for my wife the other day and she said it was the best food I'd ever made.
0:04:41 > 0:04:44So that's why I'm making it.
0:04:44 > 0:04:48Am I right in thinking you are making the stock yourself to feed the rice?
0:04:48 > 0:04:51I am, yes. That's been the kind of heart of it, really.
0:04:51 > 0:04:56And the secret is trying to pack flavour into the rice.
0:04:56 > 0:04:59Although you don't see it in the end, it's what makes the dish.
0:04:59 > 0:05:02You're an ambitious cook, aren't you? You don't want to go home now.
0:05:02 > 0:05:06Well, I am ambitious, yes. And there's no point entering this kind of thing
0:05:06 > 0:05:10unless you want to go as far as you can. And that means winning, doesn't it?
0:05:23 > 0:05:25For the whole competition, I have not played it safe.
0:05:28 > 0:05:32Rather than coming in and doing something boring and going out with something boring,
0:05:32 > 0:05:35I'd rather destroy something fabulous,
0:05:35 > 0:05:39and go out with, "Well, I gave it a go." Do you know what I mean?
0:05:43 > 0:05:47- I'm cooking lobster tails...- Ooh. - ..in a champagne sauce
0:05:47 > 0:05:50and a hint of Irish.
0:05:51 > 0:05:55- What?- Oh, some potatoes. - HE LAUGHS
0:05:55 > 0:05:59- Some home-made chips I'm going to do.- How many times have you cooked this dish, Shane?
0:05:59 > 0:06:02- I've never cooked this dish before. - Oh.- As per usual, lads.
0:06:02 > 0:06:04You know? Nothing's ever changed.
0:06:04 > 0:06:07I haven't ever done it before so, you know what, blaze of glory.
0:06:11 > 0:06:16A champagne sauce is not easy, neither is to cook a lobster perfectly.
0:06:17 > 0:06:20Very tricky for a novice to do.
0:06:33 > 0:06:38'From the beginning, actor Brian has shown a tendency to panic.'
0:06:38 > 0:06:39HE GASPS
0:06:39 > 0:06:42Brian, are you listening? Three more, yeah?
0:06:42 > 0:06:46So, four, two, two, three. Yeah?
0:06:46 > 0:06:48It's a nightmare!
0:06:48 > 0:06:50'But demonstrated considerable promise.'
0:06:50 > 0:06:53I think that whole thing is delicious.
0:06:53 > 0:06:58The more you achieve, you do get an inner confidence going.
0:06:59 > 0:07:01BLENDER WHIRRS
0:07:05 > 0:07:10- What are you cooking for us, Brian? - It's roast duck breasts with flavours of beetroot.
0:07:10 > 0:07:12So there's a beetroot fondant,
0:07:12 > 0:07:15there's raw beetroot, there's a little bit of pickled beetroot,
0:07:15 > 0:07:18and different colour beetroots.
0:07:18 > 0:07:21- This is a hugely ambitious dish, Brian.- It is.
0:07:21 > 0:07:26Cos I'm also, I'm also wanting to show skill by doing my own fillet.
0:07:26 > 0:07:29Ah, you're going to take that duck off the bone, are you?
0:07:29 > 0:07:33- Are you going to manage this? - Well, I don't know. Time is an issue, without a doubt.
0:07:33 > 0:07:38- You all right, mate? - Yes, I am. Yes, yes. - HE LAUGHS
0:07:38 > 0:07:41Naturally I'm always like this. I'm just a panicker, basically.
0:07:42 > 0:07:47I'm really pushing myself today, yes, into a fairly dangerous area.
0:07:47 > 0:07:50Although it looks like a very simple dish, it's a lot of effort.
0:07:52 > 0:07:54Over half an hour gone!
0:07:54 > 0:07:57You've got just under an hour left.
0:08:00 > 0:08:04I'm really keen to stay in. Absolutely.
0:08:04 > 0:08:06I've had a brilliant ride so far.
0:08:07 > 0:08:10Mm! Mm-mm-mm!
0:08:10 > 0:08:13That has got to be one of the best tarts I've ever tasted.
0:08:17 > 0:08:20What is the recipe today, Denise?
0:08:20 > 0:08:22So, we're going to have a monkfish,
0:08:22 > 0:08:25a bit along the lines of a tandoori.
0:08:25 > 0:08:27We're going to have a mooli and pomegranate salad,
0:08:27 > 0:08:32French beans just done in a bit of butter and garlic, and that's basically it.
0:08:32 > 0:08:35How much do you want to stay in the competition with us?
0:08:35 > 0:08:37I've already designed my finals meal,
0:08:37 > 0:08:40so, er, I've got enough time to stay for the finals, if you'll have me.
0:08:43 > 0:08:47Spiced monkfish salad with vegetables.
0:08:47 > 0:08:52My worry is whether it comes up looking like a plate that you picked up from the buffet.
0:08:52 > 0:08:56It's not special enough for somebody trying to get through to the last six.
0:08:57 > 0:09:04I hope that I serve up a really well-prepared, thought-out dish.
0:09:05 > 0:09:09You're halfway! You've got 45 minutes left.
0:09:09 > 0:09:14'Comedian Katy has made some standout dishes.'
0:09:15 > 0:09:18It's brilliant, really wonderful.
0:09:18 > 0:09:20'But they've not been without fault.'
0:09:20 > 0:09:25- That sauce is a little wishy-washy, a little watery.- OK.
0:09:25 > 0:09:28Someone asked me the other day, "Are you a good cook?"
0:09:28 > 0:09:31And I said, "I'm literally finding out on a daily basis."
0:09:34 > 0:09:39Katy, I found the remnants of some chocolate-looking puffs of stuff.
0:09:39 > 0:09:42- Yes.- Quite extraordinary. What are you making for us?
0:09:42 > 0:09:45I am making chocolate and raspberry tortellini
0:09:45 > 0:09:48with a white chocolate and cardamom sauce.
0:09:48 > 0:09:52- Classic Italian dish with ravioli, but in a sweet version?- Yeah.
0:09:52 > 0:09:56I really like making pasta and I wanted to just do something new with it. So I've sort of invented it.
0:09:56 > 0:10:00But I don't know if that's a good thing or bad thing.
0:10:04 > 0:10:10Wow! I am really impressed by Katy's attempt to make a chocolate tortellini.
0:10:11 > 0:10:15It could be over-sweet, it could be over-sticky,
0:10:15 > 0:10:18but wow, that is one ambitious dish!
0:10:18 > 0:10:20There's only, sort of, two people in the world,
0:10:20 > 0:10:23both of whom live in my house,
0:10:23 > 0:10:26- that have ever eaten this before. - SHE LAUGHS
0:10:27 > 0:10:32I'm slightly worried it might be not very nice. Or just a bit too weird.
0:10:34 > 0:10:38Guys, you've only got 30 minutes left. An hour's gone.
0:10:38 > 0:10:4230 minutes left. One show-stopper.
0:10:45 > 0:10:48I started off the heat, kind of,
0:10:48 > 0:10:53like, firing, I hit the ground running.
0:10:54 > 0:10:56Fabulous flavour you've got in there.
0:10:56 > 0:11:02I like the flavour of the prawns with the strawberry sauce, it's sweet and peppery, I like it.
0:11:02 > 0:11:04Oh, get out of here!
0:11:12 > 0:11:17Er, Speech, we've got a soda siphon, a water bath, a plastic bag.
0:11:17 > 0:11:21Really? You... What the hecky-deck are you making?
0:11:21 > 0:11:23I am making trio of pork,
0:11:23 > 0:11:29so there's jerk pork belly, braised pork shoulder with apricots, rosemary,
0:11:29 > 0:11:36and sun-dried tomato and ginger-stuffed pork loin sous-vide.
0:11:36 > 0:11:42Because it's a trio, I felt that the three bits of pork should be cooked differently.
0:11:42 > 0:11:45- This is dangerous, isn't it? - Yeah, it's dangerous, definitely.
0:11:45 > 0:11:49But you can't really play it safe and try and stand out at the same time.
0:11:52 > 0:11:57I've chosen to use a water bath, that's just the new thing, that's how they do it.
0:11:57 > 0:12:00I don't have a water bath at home, but that's what's hot right now.
0:12:00 > 0:12:0320 minutes left.
0:12:11 > 0:12:16'Presenter Les's early rounds were plagued with disaster.'
0:12:16 > 0:12:20- Come on, Les, this is all going to be ruined.- Sorry, chef.
0:12:20 > 0:12:22There's too much sauce. You have to replate.
0:12:23 > 0:12:28Can you imagine that food to be served to these guys? No way.
0:12:28 > 0:12:33- 'But he's managed to turn things around.' - Not a fault to be found, Les.
0:12:33 > 0:12:36- HE LAUGHS Brilliant!- Thank you very much.
0:12:38 > 0:12:44I am really determined, determined to show John and Gregg that they made the right decision.
0:12:44 > 0:12:49- Whoa! - I want to prove to them, but most of all to myself, that I can do it.
0:12:58 > 0:13:02Your bench presently looks like you're cooking with four four-year-olds, Les.
0:13:02 > 0:13:04HE LAUGHS
0:13:04 > 0:13:07I know. I had a bit of an accident with my mango chutney, I'm afraid.
0:13:07 > 0:13:11I put too much into the blender and it went everywhere.
0:13:11 > 0:13:14- What are you making? - I'm making you lamb curry
0:13:14 > 0:13:17with mini naan breads,
0:13:17 > 0:13:21mango chutney and basmati rice.
0:13:30 > 0:13:33I don't mean to scare you but you've only got five minutes left.
0:13:41 > 0:13:44I can't believe the level of cooking and the level of ambition
0:13:44 > 0:13:47going on in this room today, John. It fills my soul with joy.
0:13:50 > 0:13:52Last 60 seconds.
0:13:56 > 0:13:58It's got to go on a plate.
0:14:02 > 0:14:07That's it! If you're still working, you're over time.
0:14:17 > 0:14:23'The celebrities have been asked to deliver show-stopping dishes.
0:14:23 > 0:14:25'Speech has chosen a trio of pork.
0:14:25 > 0:14:29'Jerk pork belly on a red kidney bean mash,
0:14:29 > 0:14:32'pork shoulder in an apricot stew,
0:14:32 > 0:14:38'and sous-vide pork loin wrapped in pancetta and stuffed with sun-dried tomatoes,
0:14:38 > 0:14:42'on top of asparagus with a feta cheese foam.'
0:14:52 > 0:14:57Your sous-vide pork, considering it's the first time you've ever done it, is properly cooked.
0:14:57 > 0:15:01But the sun-dried tomato inside is just a bit dry.
0:15:01 > 0:15:05And the pork itself, because it's such a tender, flavourless piece of meat
0:15:05 > 0:15:08is lost with those big, salty flavours
0:15:08 > 0:15:11of sun-dried tomato, asparagus and feta foam.
0:15:11 > 0:15:14- It's just an odd combination.- Mm-hm.
0:15:14 > 0:15:19I particularly like the shoulder in the middle. There's a sweetness and a sharp acidity there,
0:15:19 > 0:15:22and the meat is falling apart. I love that.
0:15:22 > 0:15:24I like the crispiness on top of the pork belly at the end,
0:15:24 > 0:15:28and I like the sweet fruits you've got underneath it, and I like your bean mash.
0:15:28 > 0:15:31But I find all three of them are pork flavoured, obviously,
0:15:31 > 0:15:34with a little bit of salt a little bit of sweetness.
0:15:34 > 0:15:37There's not a great deal of variation between one and the other.
0:15:38 > 0:15:44I went for ambitious, erm, and I ended up losing on flavour.
0:15:46 > 0:15:51'Ade's made a seafood risotto cooked in a fish stock made from scratch
0:15:51 > 0:15:55'with sea bream, mussels, clams,
0:15:55 > 0:15:57'prawns and fennel.'
0:15:59 > 0:16:01I love the vibrancy of it. I can smell the saffron from here.
0:16:13 > 0:16:17You start off with a sort of heady dustiness that comes from saffron,
0:16:17 > 0:16:20then the saltiness from mussels, the sweetness that's coming from the prawns,
0:16:20 > 0:16:25then you've got this sort of very, very rich fish stock running through with that chalky rice.
0:16:25 > 0:16:28The rice itself could be cooked a tiny bit more.
0:16:28 > 0:16:31- Oh, really?- Just a tiny bit more.
0:16:31 > 0:16:33But the rest of that I think is lovely.
0:16:33 > 0:16:38I mean, that is properly rich, opulent food.
0:16:38 > 0:16:41I'm happy with the rice, I'm really happy with the rice,
0:16:41 > 0:16:45and that lovely flavour of saffron that comes straight away. It's heady.
0:16:45 > 0:16:48It's almost an aroma on your palate, if that makes any sense.
0:16:48 > 0:16:51And then after that, you get sweet and salty shellfish.
0:16:51 > 0:16:55I think it's a very, very well-made, very tasty risotto.
0:16:55 > 0:16:57Thank you.
0:17:04 > 0:17:07It's delicious. It is delicious.
0:17:08 > 0:17:14'Denise's monkfish has been coated in a yoghurt and peppercorn crust,
0:17:14 > 0:17:16'served with mustard seed potatoes,
0:17:16 > 0:17:22'green beans on tomato relish, and a mooli radish, carrot and pomegranate salad.'
0:17:24 > 0:17:29You went over time at the end. You were rushing around and I think that shows.
0:17:29 > 0:17:32It's not the prettiest of dishes. It looks a little chucked together.
0:17:32 > 0:17:36It was, darling. It's a miracle it is on that plate.
0:17:38 > 0:17:40Uh-oh!
0:17:44 > 0:17:49I think you've got some very exciting and different flavours going on on there.
0:17:49 > 0:17:54However, the dish really needs smartening up. It looks messy.
0:17:54 > 0:17:58The fish, the yoghurt coating around the outside is a bit sweet.
0:17:58 > 0:18:01It should be spicy. And the fish itself is not cooked all the way through.
0:18:02 > 0:18:06And presently, at the moment, I think your fish is swimming in a pond.
0:18:06 > 0:18:10Sorry, Denise, it's not for me.
0:18:10 > 0:18:14I knew that that fish was an accident waiting to happen and it happened.
0:18:14 > 0:18:17You come in here and you think, "Maybe I got away with it."
0:18:17 > 0:18:21But you can't fool them, can you? It's real.
0:18:23 > 0:18:27'Les has made a lamb curry with mini naan breads,
0:18:27 > 0:18:32'mango chutney, cucumber raita and basmati rice.'
0:18:32 > 0:18:35Loads of work to pack into an hour and a half.
0:18:35 > 0:18:37- No wonder you had it all up your arms and your legs and...- Yeah.
0:18:46 > 0:18:50Your curry is really tasty, really tasty.
0:18:50 > 0:18:53Loads of turmeric, sweet with coconut milk and spicy with chilli.
0:18:53 > 0:18:58A little bit of cumin, but what I do like is that background ginger and onion amongst that smoky lamb.
0:18:58 > 0:19:00Thank you.
0:19:00 > 0:19:02I love your chutney!
0:19:02 > 0:19:06It is sweet and it's light and it finishes in a bit of chilli heat.
0:19:06 > 0:19:09But these aren't really naans,
0:19:09 > 0:19:11- they are like mini scones.- OK.
0:19:11 > 0:19:17But these scones with your chutney is as close to a cream tea with a curry as you're going to get.
0:19:17 > 0:19:20Les, you continue to surprise me, in a good way.
0:19:20 > 0:19:23Thank you.
0:19:23 > 0:19:26I feel that I did impress them, that they liked all the elements,
0:19:26 > 0:19:29so, yeah, I feel good and happy.
0:19:34 > 0:19:37'Shane's lobster tails and chips
0:19:37 > 0:19:41'have been served with a sweet pepper salad and champagne sauce.'
0:19:47 > 0:19:50I like the sweetness of the lobster, cooked it very well. Like your crispy chips.
0:19:50 > 0:19:54However, that sauce could be slightly less thick
0:19:54 > 0:19:58- and slightly less strong. Still taste booze in it.- OK.
0:19:58 > 0:20:01The sauce, 100 percent I agree. I was tasting it wrong,
0:20:01 > 0:20:05I was tasting on my hand instead of on a spoon. And I think I over-salted it, too.
0:20:05 > 0:20:10- Saying all that, Shane, I've got to say, you can't be disappointed with that.- Thank you.
0:20:11 > 0:20:15Generally speaking, I'm actually really happy. It went way better than I expected.
0:20:18 > 0:20:22'Brian's duck breast has been served with beetroot four ways,
0:20:22 > 0:20:27'pickled, fondant, poached, and a beetroot paint.
0:20:27 > 0:20:30'It's accompanied by a Madeira sauce.'
0:20:33 > 0:20:37I tell you what, mate, that is incredible. Incredible effort!
0:20:37 > 0:20:40Beautiful dish, look at it!
0:20:41 > 0:20:43Silky sauce, as well, look at that!
0:20:54 > 0:20:59I love that salted beetroot that's sitting on that side, almost to the stage where it's burnt.
0:20:59 > 0:21:03Your pickled beetroot, thinly sliced, sour and sharp, I think is wonderful.
0:21:03 > 0:21:08Brian, I am blown away by the amount of work on this plate.
0:21:09 > 0:21:12For me, stunning.
0:21:12 > 0:21:15- You're joking me. - Absolutely stunning.
0:21:15 > 0:21:18I particularly love the sauce John poured out of that jug,
0:21:18 > 0:21:23that's got a slight smokiness, real richness, a nice deep sweetness,
0:21:23 > 0:21:30perfect for the duck flesh. My only complaint is I would like that duck skin crispier.
0:21:30 > 0:21:36And that is my only complaint in an otherwise absolutely stupendous dish.
0:21:36 > 0:21:39Well, I feel quite stunned. Quite stunned.
0:21:48 > 0:21:53'Katy's showstopper is her chocolate and raspberry tortellini
0:21:53 > 0:21:57'in a white chocolate cardamom sauce with hazelnut brittle.'
0:22:00 > 0:22:03Your tortellini could be a lot better shaped.
0:22:10 > 0:22:13The mellow chocolate flavour of the tortellini
0:22:13 > 0:22:18against your raspberry inside is nice, it's refreshing.
0:22:18 > 0:22:23But a white chocolate sauce with brittle,
0:22:23 > 0:22:27even for me, is a sugar-thick overload.
0:22:28 > 0:22:31It is hugely sugaristic.
0:22:31 > 0:22:35The actual tortellini themselves are just holding a soft filling,
0:22:35 > 0:22:37and that soft filling is going into a soft sauce,
0:22:37 > 0:22:41so it's more like a sort of white chocolate raspberry soup,
0:22:41 > 0:22:43than actually a bowl of tortellini.
0:22:45 > 0:22:50I definitely have made some mistakes and some flavour mistakes, which is a cardinal sin.
0:22:51 > 0:22:54'Finally, it's Janet,
0:22:54 > 0:22:57'who's made a lamb shank pie topped with puff pastry,
0:22:57 > 0:23:02'accompanied by wild garlic cabbage and honey-glazed carrots.'
0:23:07 > 0:23:09I love that.
0:23:09 > 0:23:12And you may say, "I don't care about presentation."
0:23:12 > 0:23:15Well, you obviously do. That looks fantastic.
0:23:15 > 0:23:17Thank you.
0:23:26 > 0:23:29I think that's fabulous. Really fabulous.
0:23:29 > 0:23:32The lamb is soft and there is a sweet, rich sauce in there.
0:23:32 > 0:23:35I'm also in love with these veg.
0:23:35 > 0:23:39The veg are just delicious! You've got honey on the carrots, making them sweeter.
0:23:39 > 0:23:45You've got wild garlic leaf through the cabbage, which is giving it a lemon and a garlic flavour.
0:23:45 > 0:23:47That is absolutely lovely.
0:23:47 > 0:23:51You've added a sweetness coming from some sort of apple jelly,
0:23:51 > 0:23:54lots of red wine, lots and lots of onions going with the meat.
0:23:54 > 0:23:57The meat is lovely and soft and tender, good job in an hour and a half.
0:23:57 > 0:23:59I like your crispy pastry on top.
0:23:59 > 0:24:02It's really very, very good indeed.
0:24:02 > 0:24:05I can't believe you've said that!
0:24:05 > 0:24:07I can't believe it.
0:24:07 > 0:24:11- Surely you can find something to have a moan about? - No.- Go on, have a go.- No.
0:24:13 > 0:24:17It went very well. In fact, it went very well indeed,
0:24:17 > 0:24:24and I'm concerned that if they like something that much, they'll never like anything I do again.
0:24:25 > 0:24:29Let me tell you, that is a level up from what I expected at this stage.
0:24:29 > 0:24:33And I'm serious about that, I thought that was wonderful.
0:24:33 > 0:24:37Thank you very much. We need to make a decision because two of you are leaving the competition.
0:24:42 > 0:24:44Off you go.
0:24:49 > 0:24:53- Oh, well, that was such fun! - THEY LAUGH
0:24:56 > 0:25:00- Oh, thank God I took Valium! - THEY LAUGH
0:25:03 > 0:25:05That was fantastic!
0:25:05 > 0:25:10To get eight of them in the kitchen together and go, "Right, cook for your place in the next round,"
0:25:10 > 0:25:15just brought out some stunning dishes and some really fantastic effort.
0:25:15 > 0:25:17- Whose is the best dish for you? - Janet's.
0:25:17 > 0:25:20The whole thing was just delicious!
0:25:20 > 0:25:24Best I've seen Janet cook and she made an attempt at presentation,
0:25:24 > 0:25:28even if she doesn't want to admit it to herself.
0:25:28 > 0:25:30Good on you, Janet, you stay in the competition.
0:25:30 > 0:25:35I can tell you the person today who has absolutely surprised me beyond belief and that's Brian.
0:25:35 > 0:25:39That was a massively courageous attempt.
0:25:39 > 0:25:42I think he deserves to go through on the strength of it.
0:25:42 > 0:25:49- What do you think about Les today? - I think there is no denying his effort, his workload,
0:25:49 > 0:25:53his desire for the competition, and more importantly, his progress.
0:25:53 > 0:25:56I think you might be right. We're going to keep Les, then?
0:25:56 > 0:25:58Ade's rice dish today was quite amazing.
0:25:58 > 0:26:04It was layered, and surprisingly, you got so much going on at different times within your palate.
0:26:04 > 0:26:07He made his own fish stock that was very, very good.
0:26:07 > 0:26:09I think he's great.
0:26:09 > 0:26:13For me today, Shane did really good. Really good job.
0:26:13 > 0:26:17Even though he's not the most experienced, he seems to have a very good touch.
0:26:17 > 0:26:22There's one person who cooked today whose competition is over and that's Denise.
0:26:22 > 0:26:25I agree with you, John, I think Denise's time has come.
0:26:25 > 0:26:27The dish looked a mess and the fish wasn't cooked.
0:26:27 > 0:26:31John, it's about as bad as it gets. Definitely the worst dish in the room.
0:26:31 > 0:26:35One more person needs to leave the competition. Who's it going to be?
0:26:35 > 0:26:37Katy, today, was really ambitious,
0:26:37 > 0:26:41the only person in the room to do dessert, and for that I applaud her.
0:26:41 > 0:26:46But actually, it didn't eat very nicely, it was too sweet. And it was too soft.
0:26:48 > 0:26:51I really don't know if that's enough to stay in, actually,
0:26:51 > 0:26:55because I think there's some really amazing cooking from the others.
0:26:55 > 0:26:57Speech has a style all of her own.
0:26:57 > 0:27:03Caribbean meets London style, and I do like it, and I have to admire the work she put in.
0:27:03 > 0:27:05Speech has got the skill,
0:27:05 > 0:27:09it's just whether she can actually get those combination of flavours absolutely right.
0:27:10 > 0:27:14I didn't realise I'd be this emotional about it,
0:27:14 > 0:27:16where it's something...
0:27:16 > 0:27:19..that I'm realising now means a lot to me. A lot.
0:27:19 > 0:27:22So I don't want to go yet.
0:27:36 > 0:27:39Two of you are, unfortunately, leaving us.
0:27:45 > 0:27:48The first contestant to leave us...
0:27:49 > 0:27:52..is Denise.
0:27:54 > 0:27:56See you.
0:27:59 > 0:28:04I'm very proud to have got this far, or I hope I will be tomorrow.
0:28:04 > 0:28:08At this moment, I'm just gutted that it's over.
0:28:08 > 0:28:10Cos it's a good ride, you know, it's a good journey.
0:28:13 > 0:28:16The second contestant to leave us is...
0:28:24 > 0:28:27- ..Katy.- Thank you.
0:28:32 > 0:28:36That's it. I shall never touch another pan or spoon again,
0:28:36 > 0:28:39- except in anger. - SHE LAUGHS
0:28:39 > 0:28:45No, I've had a brilliant time. And I've doubled, tripled my cooking repertoire.
0:28:45 > 0:28:50There are things I can cook now that I'd never even have considered cooking before.
0:28:51 > 0:28:55- Our final six. - Celebrate, by all means,
0:28:55 > 0:29:00but you have absolutely no idea what's coming up next.
0:29:00 > 0:29:03ALL LAUGH
0:29:13 > 0:29:20'It's 8am and the six remaining celebrities are travelling through Warwickshire.'
0:29:20 > 0:29:22Historic Warwick.
0:29:22 > 0:29:26'Having proved themselves with their show-stopping dishes,
0:29:26 > 0:29:30'they will now have to deliver on a much grander scale.
0:29:31 > 0:29:33'This is Warwick Castle,
0:29:33 > 0:29:36'on a site dating back over 1,000 years
0:29:36 > 0:29:40'and the regal setting for their next challenge.'
0:29:52 > 0:29:57Welcome to the magnificent, medieval Warwick Castle.
0:29:57 > 0:30:00Today there is a battle enactment
0:30:00 > 0:30:04between the two sides in the War of the Roses,
0:30:04 > 0:30:07the houses of York and the houses of Lancaster.
0:30:07 > 0:30:12You have to create a banquet for medieval soldiers.
0:30:13 > 0:30:17Two teams. Janet, Ade and Les.
0:30:17 > 0:30:20Speech, Brian and Shane.
0:30:20 > 0:30:25Three hours, guys. Plenty of time. Off you go.
0:30:27 > 0:30:32'The two teams now have to create their dishes from ingredients that would have been available
0:30:32 > 0:30:34'in the 15th century.
0:30:35 > 0:30:38'And then serve it in the great banqueting hall
0:30:38 > 0:30:40'that is nestled in the heart of the castle.'
0:30:40 > 0:30:45I don't know whether they'll have knives and forks because of the times.
0:30:47 > 0:30:52'Shane, Speech and Brian have been given pheasant, cabbage,
0:30:52 > 0:30:56'beer, pike, parsnips,
0:30:56 > 0:31:01'carrots, wine, bread and plums.'
0:31:03 > 0:31:07Do you think we're doing, like, baking those...
0:31:07 > 0:31:10- What, whole fish? - So bake them out like a big thing.
0:31:10 > 0:31:14That's the biggest thing we've got to look like a banqueting type thing, isn't it?
0:31:14 > 0:31:17If we do it, like, as one whole thing, there will be bones.
0:31:18 > 0:31:21Fantastic!
0:31:21 > 0:31:24'In the other tent, Janet, Les and Ade
0:31:24 > 0:31:28'have been given rabbit, fresh herbs including lovage,
0:31:28 > 0:31:31'figs, dates and apricots,
0:31:31 > 0:31:34'quinces, mussels,
0:31:34 > 0:31:39'clams, gooseberries and salmon.'
0:31:39 > 0:31:41Does anyone know how to fillet those fish?
0:31:41 > 0:31:44Oh, no, let's not fillet it. Let's not go there.
0:31:44 > 0:31:47I think looking like that is more medieval.
0:31:50 > 0:31:53Look, someone who worked with me earlier.
0:31:53 > 0:31:56THEY LAUGH
0:31:56 > 0:31:58What we could do for a dessert,
0:31:58 > 0:32:02we could use more exotic fruits, medieval fruit tatin.
0:32:02 > 0:32:04- You'd want to definitely use these veg.- Yeah.
0:32:06 > 0:32:10We need two well-organised, very busy tents
0:32:10 > 0:32:12because you've got 100 hungry soldiers to feed.
0:32:14 > 0:32:16Big question mark on whether they're going to succeed or not.
0:32:21 > 0:32:24Is there a team leader?
0:32:24 > 0:32:27- You mean like a supervisor?- Correct.
0:32:27 > 0:32:31- Well, who else would it be? - All right. OK.
0:32:31 > 0:32:36All I've said is if Les cooks his fish now, cos they're very big fish,
0:32:36 > 0:32:40then they can keep warm or they can be lukewarm,
0:32:40 > 0:32:44but then he can make things to go with them and decorate them.
0:32:44 > 0:32:47He's got to allow time for the presentation.
0:32:47 > 0:32:49I know what you're going to say!
0:32:49 > 0:32:52I know it! All right, I said the P word!
0:32:52 > 0:32:54I was going to come and give you a big hug.
0:32:54 > 0:32:57- All right, you can give me a mini hug.- Aww!- Aww!
0:32:57 > 0:33:00She's doing presentation! I love you! I love you!
0:33:07 > 0:33:10'Les starts his salmon main
0:33:10 > 0:33:14'by stuffing it with a mixture of lovage, parsley and ginger.'
0:33:18 > 0:33:22I've never cooked quite as big a salmon as this before.
0:33:26 > 0:33:29How long are you going to cook the fish for, Les?
0:33:29 > 0:33:32Er, we reckon between 20 minutes to an hour and a half.
0:33:32 > 0:33:35- About an hour and a half. - An hour and a half?
0:33:35 > 0:33:38- It won't take an hour and a half. - I think an hour.
0:33:39 > 0:33:43- Two hours? Big, isn't it? - OK, let me just say something.
0:33:43 > 0:33:47- A chicken, as dense as it is, takes about an hour and ten minutes, right? - Yeah.
0:33:47 > 0:33:50- A duck takes about an hour and a half.- Right.
0:33:50 > 0:33:52- A fish takes longer, does it?- No.
0:33:52 > 0:33:55No, no, absolutely not.
0:33:55 > 0:33:58- That's... - HE LAUGHS
0:34:03 > 0:34:08It's a salmon. About 35, maybe 40, Les, if you're lucky.
0:34:15 > 0:34:20'Janet has decided to make a rabbit stew with apricots and shellfish.'
0:34:20 > 0:34:27I'm going to cook the rabbit stew slowly and then I'm going to add at the last minute mussels and clams.
0:34:27 > 0:34:31- Are you? - Got a problem with that, Gregg?
0:34:31 > 0:34:34Sort of a medieval surf and turf.
0:34:34 > 0:34:36Exactly.
0:34:37 > 0:34:40A rabbit, dried fruit and shellfish.
0:34:40 > 0:34:43A combination I've never tried before.
0:34:43 > 0:34:47I wonder very much whether anyone's ever tried it before. But who's going to argue with Janet?
0:34:47 > 0:34:50Meat and fish together are absolutely fine.
0:34:50 > 0:34:55It's shellfish. As long as you cooked it separately and you've taken it out...
0:34:55 > 0:34:58There's beef and oyster pie, for God's sake, I mean, you know?
0:35:01 > 0:35:05'Ade is going to make the fig and quince tarte tatin.
0:35:05 > 0:35:08'And he's starting with the caramel.'
0:35:10 > 0:35:13The quantities are always tricky if you don't know what they are.
0:35:13 > 0:35:18I vaguely remember caramel being half and half. I'm somewhere close to that.
0:35:25 > 0:35:28See, it already looks like quite a lot, doesn't it?
0:35:29 > 0:35:33- You're trying to make what here? - I'm trying to make a caramel.
0:35:33 > 0:35:37- A caramel?- Yeah.- Right, just melting sugar makes caramel.
0:35:37 > 0:35:40- Yeah.- Putting sugar and butter together...- Yeah.
0:35:40 > 0:35:43..all you're going to do is boil butter to make butterscotch.
0:35:43 > 0:35:45Ah, so that's butterscotch?
0:35:45 > 0:35:48That will become butterscotch eventually.
0:35:48 > 0:35:51- You want the smallest amount of butter and lots of sugar.- Right.
0:35:51 > 0:35:54- It's about ten to one.- Is it?
0:35:54 > 0:35:58- What have you got there?- One to one. - 50/50?- Yeah.- Brilliant!
0:36:03 > 0:36:06Ade's had a disaster with his caramel.
0:36:06 > 0:36:10We've got almost a cross between fudge and butterscotch, but not quite.
0:36:10 > 0:36:14He's back to the drawing board but, you know, Ade's resilient, he'll be OK.
0:36:15 > 0:36:20'Meanwhile, the other team is also hard at work.
0:36:20 > 0:36:24'They've decided to make pheasant and ham pie with roast veg,
0:36:24 > 0:36:26'baked pike with sliced bread,
0:36:26 > 0:36:29'and mulled fruits with cream.'
0:36:29 > 0:36:31Can I ask, is there a leader?
0:36:31 > 0:36:35- Yes, Shane. - Shane, you're the leader.
0:36:35 > 0:36:39Well, yeah, look, we're all in it together, boss.
0:36:39 > 0:36:41But we have direction.
0:36:43 > 0:36:46'Brian and Speech are working together on the pie.'
0:36:50 > 0:36:56I'm doing two big pies. I'm lining it with the shortcrust and putting puff pastry on the top as the lid.
0:36:56 > 0:36:59Hey, so Speech is doing the filling for the pie.
0:36:59 > 0:37:01- Yeah.- You're making the pastry.
0:37:01 > 0:37:05And then the fish is going to be done when, after that's done?
0:37:05 > 0:37:08- After that, yes.- OK.
0:37:11 > 0:37:14It always works a lot better if you put that in.
0:37:14 > 0:37:16- HE LAUGHS - Don't tell anyone.
0:37:22 > 0:37:27I hope after they've done their medieval fighting, this is exactly what they want to see.
0:37:31 > 0:37:34'Shane is busy making the pudding.'
0:37:34 > 0:37:38Hopefully it'll be nice and tasteful, try and warm the cockles of the boys out there,
0:37:38 > 0:37:42- cos it's going to be cold. - And what are you going to serve with the fruit?
0:37:42 > 0:37:46- Not entirely sure.- So you've got wine and a bit of fruit?
0:37:46 > 0:37:48Well...
0:37:49 > 0:37:52OK. Well, have a think about it.
0:37:53 > 0:37:56It's a nice environment in here, it feels quite relaxed
0:37:56 > 0:38:00in that respect, there's no... I know we're going to be under pressure at some point,
0:38:00 > 0:38:03but at the minute, it's quite nice, everyone's just getting on.
0:38:05 > 0:38:07It's lovely.
0:38:10 > 0:38:13'In the castle grounds,
0:38:13 > 0:38:18'the houses of York and Lancaster are preparing to do battle
0:38:18 > 0:38:20'to take control of the English throne.
0:38:21 > 0:38:23'Back in the tent,
0:38:23 > 0:38:27'Janet is planning her own strategy for the rabbit stew.'
0:38:29 > 0:38:33People tend to be a little bit squeamish about rabbit
0:38:33 > 0:38:36and it's the most delicious meat and it tastes exactly like chicken.
0:38:36 > 0:38:41So I think the trick to get them to eat it is to present it so it looks like chicken stew.
0:38:50 > 0:38:55'For Les, the challenge is still how long to cook his salmon for.'
0:38:56 > 0:38:59They're so big, they're not cooked yet. Come and have a look.
0:39:08 > 0:39:11OK. It's nearly cooked.
0:39:11 > 0:39:15- Just have a quick prod inside, have a look inside it.- Yep.
0:39:15 > 0:39:17Pull the skin apart and see if it's cooked.
0:39:20 > 0:39:21What do you think, Ade?
0:39:24 > 0:39:27- I think it needs just a little bit more.- OK.
0:39:27 > 0:39:29The fish is doing all right.
0:39:29 > 0:39:36Er, but I'm going very much on Janet and Ade's instinct with that.
0:39:42 > 0:39:45'Ade is still battling with his caramel.'
0:39:45 > 0:39:48Oh, yes, I almost know what I'm doing.
0:39:48 > 0:39:54'While it re-melts, he fills his tarts with the quince and figs.'
0:39:55 > 0:39:58It didn't start off this ambitious in my head. I thought, "Oh, that's simple."
0:39:59 > 0:40:02I'm going to pour the caramel on.
0:40:02 > 0:40:04Then I'm going to put the pastry on top,
0:40:04 > 0:40:06cook it for 20 minutes
0:40:06 > 0:40:09and then try and turn them over.
0:40:09 > 0:40:12- HE LAUGHS - What an idiot!
0:40:14 > 0:40:15Right.
0:40:24 > 0:40:29'Over in the other tent, Brian is beginning to roll his pastry for the pheasant pie.'
0:40:35 > 0:40:37Does your pastry look like it might have worked?
0:40:37 > 0:40:40Er, it's seems to be working at the moment.
0:40:40 > 0:40:44But you've still got a puff pastry to make for the top, is that right?
0:40:44 > 0:40:48- Yes.- Have you even started making your puff pastry, mate? - Well, it's already made.
0:40:48 > 0:40:50- So it just needs rolling out.- Fine.
0:40:50 > 0:40:54And how is the inside of our pie?
0:40:54 > 0:40:57It's nearly there. It's looking very good.
0:40:59 > 0:41:02I think at the moment the kitchen is calm.
0:41:02 > 0:41:06Everybody's just got their head down and they're getting stuck into what they need to do.
0:41:06 > 0:41:08There's no point in having a hectic kitchen.
0:41:08 > 0:41:13If it's going to go wrong, it will. No point in screaming and shouting about it.
0:41:14 > 0:41:17But Shane, your dessert is now done, is it?
0:41:17 > 0:41:19Yeah, it's pretty much done, it's just sitting there.
0:41:19 > 0:41:23When you say pretty much done, it was fruit in mulled wine and some thickened cream,
0:41:23 > 0:41:25- so what's not done?- The cream.
0:41:25 > 0:41:29- Right.- Cos Brian there is going to look after the cream.
0:41:29 > 0:41:31He is in charge of getting that pastry together
0:41:31 > 0:41:34cos we need to get it into the oven, so as soon as he's done there...
0:41:34 > 0:41:38Well, you've got about an hour and a half. How long is that going to take to cook?
0:41:38 > 0:41:42- What to cook?- The pie. - How long is the pie going to take to cook, Brian?
0:41:42 > 0:41:46- About an hour, I would think. - So you've got to get it in quick.
0:41:46 > 0:41:50- Yeah.- But your fish, as yet, no-one's even looked at.
0:41:50 > 0:41:53Haven't even looked at it yet.
0:41:54 > 0:41:58THEY SHOUT
0:41:59 > 0:42:03'Battle has commenced, and in just over an hour,
0:42:03 > 0:42:06'these soldiers will be in need of a hearty lunch.'
0:42:16 > 0:42:21I do like the organisation that's going on in the tent of Janet, Ade and Les.
0:42:24 > 0:42:28But with just over an hour to go before lunch, I'm very concerned about Shane's tent.
0:42:31 > 0:42:36- How about the pies?- The pies?- Yeah. - We're just going to fill them.
0:42:36 > 0:42:38It's either this or that. This has got to go in.
0:42:38 > 0:42:43- Mate, if your pie doesn't go in, you've got no pie.- I know.
0:42:43 > 0:42:46- You've been working on the pie for two hours, it's still not in the oven.- No.
0:42:46 > 0:42:49- OK. We are doing that now.- Get the veg in and then get the pie in.
0:42:49 > 0:42:51Yeah, that's what I'm going to do.
0:42:51 > 0:42:54- Why would you put lemon on something before it goes in the oven? - Oh, I don't know.
0:42:54 > 0:42:58- It tastes awful. - No, that's true. Right, erm... - BRIAN LAUGHS
0:42:58 > 0:43:02- Just get those... - Don't panic, Brian, it'll be all right. Don't worry, don't panic.
0:43:05 > 0:43:10'Finally, Speech makes a start on the pike main.'
0:43:14 > 0:43:18- How long do you think this will take to bake in the oven, Shane? - 15, 20 minutes.
0:43:18 > 0:43:21Just get it in, anyway. We'll check it as we're going.
0:43:25 > 0:43:29'While Brian and Shane frantically fill their pies.'
0:43:29 > 0:43:33Doesn't get any more medieval than that.
0:43:37 > 0:43:40HE LAUGHS
0:43:41 > 0:43:43Move it just half an inch this way.
0:43:43 > 0:43:47- To you? - No, no. The actual pastry itself.
0:43:48 > 0:43:50That's it!
0:43:50 > 0:43:54- 50 minutes.- Oh, that's good, cos my pie's a 45-minute pie.
0:43:54 > 0:43:57Well, seeing as it's taking you two and a half hours so far...
0:43:57 > 0:44:00HE LAUGHS
0:44:02 > 0:44:06- Don't panic now. - Don't panic. Don't panic.
0:44:06 > 0:44:07Right, good.
0:44:07 > 0:44:10THEY SHOUT
0:44:10 > 0:44:13SWORDS CLASH
0:44:19 > 0:44:25'In Janet's tent, it's the moment of truth for Ade's tarte tatin.
0:44:28 > 0:44:31'And Les's salmon.'
0:44:31 > 0:44:34Come on, Les, take the gamble, get the fish on the trays, mate.
0:44:36 > 0:44:38Janet.
0:44:50 > 0:44:56'In the final minutes before service, Shane's team realise the real challenge of the pike.'
0:44:56 > 0:45:00- This fish kind of stinks. - The fish tastes like nothing.
0:45:00 > 0:45:02You may as well lick a stone. There's more flavour in a stone.
0:45:06 > 0:45:10Yeah, this is really looking bad. Look at the bones, it's...
0:45:10 > 0:45:12Someone's going to die on this fish.
0:45:20 > 0:45:23There's a medieval army waiting for their lunch!
0:45:29 > 0:45:31I'll just get this...
0:45:57 > 0:46:01The pie's looking fab. The pastry's looking really good on top there.
0:46:15 > 0:46:17Two tea towels.
0:46:19 > 0:46:20Next up, please.
0:46:54 > 0:47:01'Janet, Ade and Les are offering rabbit stew with apricot, mussels and clams with bulgur wheat,
0:47:01 > 0:47:05'or salmon stuffed with lovage, served with a gooseberry sauce.
0:47:07 > 0:47:12'Shane's team is offering pheasant and ham pie with roasted parsnips and carrots,
0:47:12 > 0:47:17'or baked pike with sliced bread and pickled cabbage.'
0:47:23 > 0:47:27- Pie, please.- Pie, good man. Pie and veg, so it is.
0:47:35 > 0:47:39'The pheasant pie is an instant hit.'
0:47:39 > 0:47:42Would you like some pie? Yeah?
0:47:51 > 0:47:53It's really great, delicious food,
0:47:53 > 0:47:56but for somebody of my social level, I don't think I would've been eating pheasant
0:47:56 > 0:47:58as a medieval peasant, unfortunately.
0:48:01 > 0:48:04If this isn't fit for a knight, I don't know what is.
0:48:05 > 0:48:07The pie is looking a little bit short.
0:48:12 > 0:48:17- We are letting our pheasant and ham pie do its talking. - HE LAUGHS
0:48:20 > 0:48:24Most of their effort went into that dish and it shows.
0:48:24 > 0:48:26It's tasty, it's moist, lovely filling.
0:48:26 > 0:48:29Decent pastry, good roast vegetables.
0:48:29 > 0:48:31That's a winner on a cold day.
0:48:31 > 0:48:36'But there are fewer takers for the old-fashioned pike.'
0:48:36 > 0:48:38There's plenty of bones in it so just be careful.
0:48:38 > 0:48:40- All right. Thank you. - You're welcome.
0:48:45 > 0:48:48Do I have to eat this? Well...
0:48:48 > 0:48:53I've got to say, that pike is one of the nastiest things I've eaten on MasterChef for a very long time.
0:48:53 > 0:48:56It's dirty, it's muddy, it's not cooked very well,
0:48:56 > 0:49:01it's dry and it's on a piece of bread with over-cooked and over-vinegared cabbage.
0:49:07 > 0:49:11'Back with Janet's team, no-one's queuing for their food.'
0:49:11 > 0:49:15They seem a lot more popular than us. Look at that.
0:49:15 > 0:49:19- Oh, yeah. Theirs is going fast, isn't it?- Yeah.
0:49:19 > 0:49:25I have made a fantastic stew, but all these people are complete wusses.
0:49:25 > 0:49:28All the women go, "Ooh, I don't want rabbit!"
0:49:28 > 0:49:32But if they were truly medieval, they'd be eating it. It tastes fantastic!
0:49:34 > 0:49:39If they want to eat that fish that looks all white and drab,
0:49:39 > 0:49:42and a meat pie, good luck.
0:49:43 > 0:49:46Go and rustle up some business, Ade. Go on.
0:49:46 > 0:49:48Rabbit stew and salmon this way.
0:49:51 > 0:49:53HE HUMS
0:49:53 > 0:49:58Evening. Do you all know what you're queuing for?
0:49:58 > 0:50:00Because this is only for half of the food,
0:50:00 > 0:50:03So the salmon and the rabbit are on that side.
0:50:03 > 0:50:05So if you want that, I'd go round that way.
0:50:05 > 0:50:09- I've seen the pie. It's not very pleasant. - LAUGHTER
0:50:11 > 0:50:15- Wow, they was no persuading them. - LES LAUGHS
0:50:15 > 0:50:19- Ooh, that salmon looks good! - Ooh, it tastes good!- Look at it!
0:50:19 > 0:50:21- It tastes really good!- Yeah.
0:50:21 > 0:50:23And that rabbit... wow.
0:50:23 > 0:50:25Tastes exactly like chicken.
0:50:26 > 0:50:30We're calling it chicken stew now.
0:50:31 > 0:50:33- I'll try some of your rabbit stew. - Thank you.
0:50:38 > 0:50:41'At last, their tactics seem to be paying off.'
0:50:42 > 0:50:45Hang on, I'll give you a bit more stew.
0:50:52 > 0:50:54This is excellent.
0:50:57 > 0:51:01The meat from the rabbit was extremely well done.
0:51:01 > 0:51:04The juxtaposition of the sweet from the apricots
0:51:04 > 0:51:09and also the shellfish, the mussels, it worked very well.
0:51:10 > 0:51:14Top marks for that. The army will be able to march once again on its stomach.
0:51:16 > 0:51:18That's brilliant. Thank you very much.
0:51:22 > 0:51:25Well, I've got to say, rabbit, shellfish and apricots
0:51:25 > 0:51:28is not a natural combination, I've got to say.
0:51:30 > 0:51:31Mm!
0:51:32 > 0:51:35I stand corrected. That is lovely!
0:51:35 > 0:51:40It's refreshing, it's filling, it's delicious, it's vibrant. Very good, Janet.
0:51:40 > 0:51:44If the soldiers didn't choose that, they've missed out on a treat there.
0:51:45 > 0:51:49- Would you like some clams with your salmon?- Yeah, go for it. Thank you.
0:51:49 > 0:51:54- 'The salmon has also had a surge in popularity.'- Thank you.
0:51:55 > 0:51:59- Hello.- Hello. How you doing? - Good, thanks.- Would you like the gooseberry sauce?- Of course.
0:51:59 > 0:52:03- Good day on the battlefield, sir? - A lovely day on the battlefield.
0:52:03 > 0:52:06- Did you die?- Several times.
0:52:08 > 0:52:11It's very, very tender, very well cooked.
0:52:11 > 0:52:15It's definitely an authentic dish for the medieval period. They've done a good job.
0:52:23 > 0:52:25Look at that fish. Cooked nicely.
0:52:29 > 0:52:31I think the salmon's delicious, I love the salted clams.
0:52:31 > 0:52:35I like a small amount of gooseberry, but it's really sharp,
0:52:35 > 0:52:39that gooseberry is really, really sharp and almost overpowers the salmon.
0:52:39 > 0:52:43Saying that, those big fish all poached away, good job, Les.
0:52:43 > 0:52:47Looked a picture. I think eats as well as it looks.
0:52:49 > 0:52:55'For dessert, Shane's team is offering fruits in mulled wine with almond vanilla cream.'
0:52:55 > 0:52:57That is delicious!
0:52:57 > 0:53:01Wow! That's a lovely taste, Shane!
0:53:02 > 0:53:07'And Janet's team has made fig and quince tarte tatin with custard.'
0:53:07 > 0:53:10Oh, great. That's really great, isn't it?
0:53:10 > 0:53:13Mulled fruit. Boil up a load of fruit.
0:53:17 > 0:53:20# Who will buy? # There you are, look at that!
0:53:41 > 0:53:46It tasted really good, so I'm happy. I lapped it right up.
0:53:54 > 0:53:57It's got a toffee bottom that's almost bitter,
0:53:57 > 0:53:59it's got tons of vanilla running through it
0:53:59 > 0:54:04and the deep, almost rum flavour of figs and dates. That is lovely!
0:54:06 > 0:54:09'How will Shane's fruit fare?'
0:54:12 > 0:54:16It's really, really good. In fact, I couldn't see any negatives for it. The cream's amazing.
0:54:22 > 0:54:26A winter warmer, a little Christmas present in a bowl,
0:54:26 > 0:54:29tasting of mulled wine and smelling of Christmas, rich cinnamon,
0:54:29 > 0:54:32almonds flaked across the top, a lovely, lovely dessert.
0:54:32 > 0:54:34- Yeah, you like it? I like it. - Yeah, that's good.
0:54:37 > 0:54:39Have you seen how much is left? Hardly any.
0:54:39 > 0:54:41We've had three people come back for seconds. Great.
0:54:44 > 0:54:48Quick, quick! If you want any, don't hang around.
0:54:58 > 0:55:00- Fantastic.- Well done, you. - All right.
0:55:00 > 0:55:03- Well done, us three.- Yes!
0:55:03 > 0:55:05- I'm really proud of us. - Really pleased.
0:55:05 > 0:55:10- Did all that without any arguments. - Yeah, we had no arguments.- None.
0:55:16 > 0:55:19Great day, great challenge. We asked them to step it up,
0:55:19 > 0:55:21and by and large, they did.
0:55:21 > 0:55:25The food that came out of Janet's tent today was fantastic.
0:55:27 > 0:55:29I was kind of inspired by the medieval brief.
0:55:29 > 0:55:33People with taste chose my dish.
0:55:33 > 0:55:39People that wanted food that was just like school dinners chose the other lot.
0:55:40 > 0:55:44We worked very calmly as a team, Ade, Janet and myself,
0:55:44 > 0:55:47and I think we did a great job.
0:55:47 > 0:55:52I thought we put on a brilliant medieval meal.
0:55:52 > 0:55:54I was very disappointed with the medieval jousting people
0:55:54 > 0:55:58who didn't seem to have any appreciation of that at all.
0:55:58 > 0:56:00So we didn't sell as much as we should've done,
0:56:00 > 0:56:04and they went instead for the 20th century pub grub that the other team were doing.
0:56:04 > 0:56:07Erm, what can you say?
0:56:09 > 0:56:13Although Shane's team struggled a little bit, their dishes sold, John.
0:56:13 > 0:56:16You can't deny that. It sold.
0:56:17 > 0:56:20It was nice to know that we made a good effort,
0:56:20 > 0:56:24especially with the pie itself. Not a lot of them opted for the fish,
0:56:24 > 0:56:29so it balanced out quite well for us in the end. We got away with it, I think.
0:56:30 > 0:56:36I actually feel really good about today. I think it was a really good team and we got it done.
0:56:38 > 0:56:42I felt really thrilled and quite a sense of achievement.
0:56:42 > 0:56:47Hey, we won the day. Well, I don't know if we won the day, but we feel like we won the day.
0:56:47 > 0:56:51No-one's going home yet, but this competition is really hotting up.
0:56:51 > 0:56:55And what comes up next - what an education that's going to be.
0:57:02 > 0:57:07'Tomorrow night, the competition moves up another level.'
0:57:07 > 0:57:10GONG BOOMS
0:57:10 > 0:57:14- I've got another one with a hole in it, Brian!- I'm doing my best.
0:57:14 > 0:57:18- Just move your tushy-tush. - We're trying not to panic.- Agh!
0:57:20 > 0:57:25'The celebrities must battle to keep their place.'
0:57:25 > 0:57:30One of you is leaving the competition.
0:57:35 > 0:57:39Subtitles by Red Bee Media Ltd
0:57:39 > 0:57:39.