0:00:02 > 0:00:07It's the Celebrity MasterChef semi-finals
0:00:07 > 0:00:12and these six cooks have proved themselves to be the best of the bunch.
0:00:12 > 0:00:15I'd love to think I could go further.
0:00:15 > 0:00:17I've done well, but it gets tougher.
0:00:17 > 0:00:22I have loved it and I have hated it, so when it does go right
0:00:22 > 0:00:24it's a nice feeling!
0:00:24 > 0:00:29I'd like to go a bit further because I think I'm as good a cook
0:00:29 > 0:00:31as the people who are still in.
0:00:33 > 0:00:40Tonight the competition moves up another notch as our cooks face their most demanding challenge yet.
0:00:40 > 0:00:44- I've another one with a hole in it! - I'm doing my best!
0:00:44 > 0:00:48Move your tushy-tush. We're trying not to panic.
0:00:51 > 0:00:58Then just one outstanding dish will stand between them and a place in the next round.
0:00:58 > 0:01:01One of you is leaving the competition.
0:01:09 > 0:01:13The six celebrities have travelled to Cambridge,
0:01:13 > 0:01:19home to one of the world's most famous universities, where they will face their next test.
0:01:28 > 0:01:33Welcome to the beautiful and historic Gonville and Caius College.
0:01:33 > 0:01:40It has produced 12 Nobel Prize winners. It also has a reputation for producing fine food.
0:01:40 > 0:01:47Tonight there is a special end-of-term dinner for the students, parents and some of the Fellows.
0:01:47 > 0:01:50You are going to cook for 150 people.
0:01:50 > 0:01:55Three courses, so we'll split you into teams.
0:01:55 > 0:01:59The starter tonight is going to be done by Les and Shane.
0:02:00 > 0:02:03Main courses, Ade and Speech.
0:02:04 > 0:02:07And desserts, Janet and Brian.
0:02:07 > 0:02:14You'll have only four hours in which to do it. I wish you all the best of luck. Enjoy.
0:02:15 > 0:02:17Off you go.
0:02:22 > 0:02:28Oh... Tough gig. I tell you what, they better get it right. They better get it right.
0:02:29 > 0:02:34Gonville and Caius is one of the university's oldest colleges.
0:02:36 > 0:02:41Over its 650 years, it's produced world-renowned scholars
0:02:41 > 0:02:45such as Sir Howard Florey, who co-discovered penicillin,
0:02:45 > 0:02:49and Francis Crick, who worked to establish the structure of DNA.
0:02:49 > 0:02:53We are fortunate in Gonville and Caius.
0:02:53 > 0:02:57We're used to quite a high standard of cooking.
0:02:57 > 0:03:04Our Fellows and our guests this evening will be expecting a fine dining experience.
0:03:08 > 0:03:10Welcome to Caius' kitchen.
0:03:10 > 0:03:13We're very busy. We have four hours. Let's go.
0:03:17 > 0:03:24Shane and Les are responsible for the woodpigeon starter. Their first job is to de-bone the pigeons.
0:03:24 > 0:03:30Be very careful. There's a lot of tiny bones. They're very sharp. Put your thumb through
0:03:30 > 0:03:36and the wishbone comes clean out. I would say both of you, initially, get these going
0:03:36 > 0:03:40so this is out of the way and we can concentrate on the salad.
0:03:40 > 0:03:43Right, Les, let's crack on.
0:03:44 > 0:03:48You should aim to be about one a minute. OK.
0:03:48 > 0:03:55I know it seems fast. I grew up doing a bit of hunting with my father. I've gutted an animal or two.
0:03:55 > 0:03:58I've done a fair few pheasant and rabbit in my day.
0:03:58 > 0:04:05Never went hunting. Not in working-class Liverpool! There was nowhere to go hunting.
0:04:05 > 0:04:12As long as every piece of that wishbone is out. We don't want a sharp piece in the mouth.
0:04:12 > 0:04:18We're going to have to work very, very quickly, so teamwork, that's what it's all about.
0:04:18 > 0:04:22First course at 7.15. I'd start panicking now if I was them.
0:04:24 > 0:04:29Speech and Ade are on the main course - roasted lamb rump.
0:04:29 > 0:04:36All that?! Ade has to remove the fat membrane on all 150 portions.
0:04:39 > 0:04:46This is going to annoy the life out of me. It's absolutely excruciatingly dull.
0:04:46 > 0:04:51Come on. I bet it's hit home now, now they've seen the amount of food.
0:04:51 > 0:04:54150 lamb rumps? That's tough.
0:04:54 > 0:04:57Oh, look at that one.
0:04:57 > 0:04:59In one piece! One piece!
0:05:00 > 0:05:07I've got to cook the vegetables for the dish. Right now I'm doing the aubergines.
0:05:07 > 0:05:12And I've got to do courgettes, tomatoes, sweet peppers as well.
0:05:14 > 0:05:19I find chopping vegetables quite therapeutic, so it's all right.
0:05:19 > 0:05:23I've usually got a bit of music playing, but hey.
0:05:23 > 0:05:27It's got to sit in that ring, so these are way too big. OK.
0:05:30 > 0:05:37Janet and Brian are making dessert - a tuile basket filled with passion fruit mousse
0:05:37 > 0:05:43served with a raspberry coulis and topped with a sugar basket garnished with a mint leaf.
0:05:43 > 0:05:47Does this mean anything? It doesn't mean anything.
0:05:47 > 0:05:52I thought it was a secret symbol. No. Not the symbol of the college. No.
0:05:52 > 0:05:55Start with the paste for the tuile biscuit.
0:05:55 > 0:05:59We've definitely been given the hardest course. By miles!
0:05:59 > 0:06:04The dessert is complicated. It's complex, it's fussy.
0:06:04 > 0:06:09I've never, ever cooked anything even approximating that.
0:06:09 > 0:06:14That represents everything I hate in culinary terms.
0:06:14 > 0:06:18- How are you feeling, Brian? - I'm hopeless at desserts.
0:06:18 > 0:06:25- I've never done a...tuile? - Tuile. I've eaten one, but I've never cooked one.
0:06:26 > 0:06:33The tuile mixture is made by blending together egg whites, butter, flour and icing sugar.
0:06:33 > 0:06:35There's the paste.
0:06:35 > 0:06:40That's what you need to do. That's what we're trying to achieve.
0:06:40 > 0:06:43Want to come and try? All right.
0:06:43 > 0:06:47So I put it on the top... And then turn the palette over.
0:06:47 > 0:06:49Take it over to the oven.
0:06:49 > 0:06:54They will go very quickly. You won't believe how fast it will go.
0:06:54 > 0:07:00You have to work really quickly. This is the hardest part. You're getting me anxious!
0:07:00 > 0:07:06The tuile must be perfectly cooked or Janet won't be able to form the basket.
0:07:06 > 0:07:08OK, bring it over.
0:07:09 > 0:07:13Hands round it, on the side. It's hot! That's all right. Ah!
0:07:13 > 0:07:19Clasp it. Clasp it?! It's boiling! If it sticks in the mould, put your hand in and pop it out.
0:07:19 > 0:07:21Four. OK, we're underway.
0:07:21 > 0:07:24Four. That's only 146 to go.
0:07:28 > 0:07:34- I think we're being punished by being put in here. - We could be here for some time.
0:07:34 > 0:07:42You're a historian. You're not reading a novel. It's a source. What are the key analytical things?
0:07:42 > 0:07:47You need to put two sources together to get akin to what happened.
0:07:51 > 0:07:5745 minutes into prep and Shane and Les are still boning out the pigeons.
0:07:57 > 0:07:59We're about halfway now. On time.
0:07:59 > 0:08:03Come off, little bird. Got to start talking to them!
0:08:03 > 0:08:11I like Les's style. He's like me - a bit chilled out and thinks about things. That's the right way to go.
0:08:11 > 0:08:13You're doing well.
0:08:13 > 0:08:16Doing well. You're on time.
0:08:16 > 0:08:23Shane, I think, is so calm, so lovely in his attitude to his team-mate.
0:08:23 > 0:08:26He's a diamond.
0:08:26 > 0:08:29- We're on a roll, Les. Good? - Good!
0:08:29 > 0:08:35Do you both understand the dish? I believe so. Just preparing these first.
0:08:35 > 0:08:41They go in at the last minute. They come out the oven, they rest, then come off the bone,
0:08:41 > 0:08:47sliced and put on top of the salad. But it does mean come service time you've got to be... On it. Yeah.
0:08:47 > 0:08:55What is worrying me and playing on their mind is that they can't start cooking until 20 minutes to go.
0:08:55 > 0:08:57It'll get red hot at service.
0:08:57 > 0:09:01- Coming off the bone'll be mental! - I know!
0:09:03 > 0:09:08Speech is still prepping the vegetables to be chargrilled and served with the lamb.
0:09:08 > 0:09:12One lot of vegetables down. Now about six more? I don't know.
0:09:12 > 0:09:18It's a pile of veg to get prepped. I'm just working through it,
0:09:18 > 0:09:21not thinking about how much there is.
0:09:25 > 0:09:31I've never been frightened by piles of lamb! I'm not about to start now.
0:09:33 > 0:09:38I love it when it comes off in one piece. That's a boon.
0:09:38 > 0:09:44You're way behind, Ade, on this lamb. I don't know how to go faster. Is this the first tray? Yeah.
0:09:44 > 0:09:47I can't go any faster. Safely.
0:09:47 > 0:09:51There's six there. You've got to keep an eye on them.
0:09:51 > 0:09:56Elsewhere in the kitchen, there's more cause for concern.
0:09:56 > 0:10:01You've got 30 tuiles made - a fifth of the way. We need to speed up now.
0:10:01 > 0:10:03Ah! Quick as you can.
0:10:03 > 0:10:09Carefully. Don't be afraid of it. It's only a biscuit. There you go. Next one out.
0:10:18 > 0:10:20I've zoned out. I'm in tuile world.
0:10:20 > 0:10:26Yes, we're in tuile world. We're not doing badly. It'll probably get a little bit stressed
0:10:26 > 0:10:30- as time goes on. - There's no point getting stressed.
0:10:30 > 0:10:33It's not the UN peace negotiations.
0:10:33 > 0:10:37It's just food and we'll remain calm and focused.
0:10:37 > 0:10:40Who put this one in? It's got a hole!
0:10:40 > 0:10:46- That's probably that horrible guy...um, whatsisname. Brian. - Brian!
0:10:46 > 0:10:48We've only got another 100 to do.
0:10:48 > 0:10:53I think when you did this tray you were having a little turn.
0:10:53 > 0:10:59I'm doing my best! What have you got to do? Mould these, fill them with some fruit mousse stuff
0:10:59 > 0:11:06and then stick some cobwebby thing over the top and then make a fashion statement with red blobs!
0:11:06 > 0:11:10I can see that. I'm not blind. What have you to do with your workload?
0:11:10 > 0:11:14Have you made the mousse? Not yet. The only thing is the tuiles?
0:11:14 > 0:11:20Only?! Don't belittle what I've done so far! I'm not belittling it. Just stating a fact.
0:11:20 > 0:11:26You couldn't do this any quicker! We've got cages to make, mousse to make, pick off the mint.
0:11:26 > 0:11:30Good luck. I've got another one with a hole in it, Brian!
0:11:30 > 0:11:33Janet's having a nice time(!)
0:11:33 > 0:11:34Ah!
0:11:36 > 0:11:38CHOIR SINGS
0:11:45 > 0:11:51An hour and a half in and Shane and Les have finished prepping the pigeons.
0:11:51 > 0:11:55- We've now to get on with the salad. - A lot of chopping to do.
0:11:58 > 0:12:04Once you see this amount of butternut squash, are you suddenly realising the scale?
0:12:04 > 0:12:08The scale, and this is probably the toughest vegetable to prepare!
0:12:10 > 0:12:16It's a kick to think you might be feeding somebody who goes on to win the Nobel Prize for Literature
0:12:16 > 0:12:20and one day they might come and say, "I tasted your woodpigeon salad
0:12:20 > 0:12:25"and went on to be the greatest novelist in the world."
0:12:27 > 0:12:32If me and Les are late then the whole dinner's late. We don't want that to happen.
0:12:32 > 0:12:35So trying to crack on.
0:12:35 > 0:12:40I think we're doing OK. Nobody's screamed at us to say we should be further on.
0:12:40 > 0:12:43How much more have you got to do?
0:12:43 > 0:12:50All of those. Have you started the beetroot yet? No. What?! You haven't started the beetroot yet?
0:12:50 > 0:12:56Does one of us need to think about beetroot or both just carry on with this?
0:12:56 > 0:12:59Just move your tushy-tush. OK.
0:13:03 > 0:13:10Having finished the veg prep, Speech is now chargrilling the aubergines and courgettes
0:13:10 > 0:13:16for the vegetable stack. This is taking a long time. It's got to be hot for me.
0:13:21 > 0:13:23This is really hot.
0:13:24 > 0:13:28It's just all of this area, all round here.
0:13:28 > 0:13:32Even when you get your hand near it, it's hot.
0:13:36 > 0:13:42Are you still lambing? I still am. Have you done anything else? No, I haven't done anything else.
0:13:42 > 0:13:45So how many have you done?
0:13:45 > 0:13:49I've done...I think I've done ninety-something. Nearly 100.
0:13:49 > 0:13:53So you've been doing that for two hours? It might be on the rare side!
0:13:53 > 0:13:58How's Speech getting on? No idea. No idea? I haven't lifted my head.
0:13:58 > 0:14:05This is the Ade and Speech method? - Are you cooking everything else? - I'm just doing aubergines.
0:14:05 > 0:14:11The aubergines you cut up ages ago? Yes, but I also cut up courgettes and red peppers.
0:14:11 > 0:14:13Oh, OK. And started the sauce.
0:14:13 > 0:14:18OK. So we're doing all right. Are we? Except there's still potatoes.
0:14:24 > 0:14:27Ade, you've still got 30, 40 to do.
0:14:27 > 0:14:33I'm going to have to move you on to get the potatoes done or we'll be really well behind.
0:14:33 > 0:14:37OK. One of my lads will take over on this.
0:14:40 > 0:14:43150 potatoes.
0:14:44 > 0:14:50You've come off the lamb? I have. I'm a bit annoyed to have come off the lamb.
0:14:50 > 0:14:56I wanted to finish the task, you know? It felt like I had let my lamb down.
0:14:56 > 0:15:02Are you going to get this out on time? I literally have no idea.
0:15:04 > 0:15:10Speech and Ade aren't the best team. The left hand doesn't really know what the right hand is doing.
0:15:10 > 0:15:15We've got to hope it comes together. And I mean hope!
0:15:19 > 0:15:22That's it. Get another mould in, Brian.
0:15:22 > 0:15:28Janet and Brian have now been making tuile baskets for almost three hours.
0:15:28 > 0:15:31How many to go? I dunno. I've lost the plot.
0:15:31 > 0:15:37We've still got sugar cages to make, still got mousse to make. A lot of work to do still.
0:15:37 > 0:15:41We have an hour and five minutes to service.
0:15:41 > 0:15:48Any second I'll have to take one of you off these tuiles and start on the mousse.
0:15:48 > 0:15:54I'll start you on the mousse, Brian. Oh, no! I like doing mousse! I'll leave Janet on the tuiles.
0:15:54 > 0:15:59What have I done to upset you, Tone? We're just not working fast enough.
0:16:04 > 0:16:07Now fold that in carefully.
0:16:08 > 0:16:10I am worried.
0:16:10 > 0:16:12Time is ticking away.
0:16:16 > 0:16:19Into the fridge now.
0:16:22 > 0:16:24You've got 15 to go. 15?
0:16:24 > 0:16:28How many more do I need to do? Three more trays.
0:16:32 > 0:16:35That's it. That's the last one.
0:16:36 > 0:16:41I feel like I'm in an operating theatre.
0:16:53 > 0:17:00It's 6.30 and the guests are arriving for a pre-dinner drinks reception.
0:17:03 > 0:17:06Tonight's quite a special occasion.
0:17:06 > 0:17:12Our students have brought their parents. It would be great if it's a special, exciting meal,
0:17:12 > 0:17:18something people will be talking about in the weeks and months to come.
0:17:19 > 0:17:24I have got high expectations of what the food will be like, yes.
0:17:24 > 0:17:30Normally, on formal occasions, the food is of a really high standard, so we'll see tonight.
0:17:31 > 0:17:36'I can never remember in this college that dinner was served late'
0:17:36 > 0:17:38and I hope it won't happen tonight.
0:17:38 > 0:17:43We're 50 minutes away from service. We're going as fast as we can.
0:17:43 > 0:17:49Shane and Les are finishing off the salad for the starter, but with service fast approaching
0:17:49 > 0:17:55they still have the mammoth task of cooking the 150 portions of pigeon.
0:17:55 > 0:17:57We've got a lot to do still.
0:17:58 > 0:18:01We're trying not to panic.
0:18:01 > 0:18:04Last bit. We've got to get the pigeon in.
0:18:04 > 0:18:10They're going to put the lettuce and the beetroot and the pumpkin on the plates to go upstairs.
0:18:10 > 0:18:14Then the roast pigeon goes up as well and is finished up top.
0:18:14 > 0:18:17So that's 33. Do that five times.
0:18:20 > 0:18:24Shane, start doing the pigeon. Leave Les on the salad.
0:18:24 > 0:18:28You need to seal it off, six minutes in the oven.
0:18:28 > 0:18:31We really need to move now.
0:18:31 > 0:18:35There's a few birds in here. I'm used to a few birds, you know?
0:18:37 > 0:18:43I think this is 35 here. So it's not even a third of the way through.
0:18:44 > 0:18:46We're up against it.
0:18:46 > 0:18:53Right to the bottom. The bottom. No, no, no, on the things. Go on. On the things.
0:18:53 > 0:18:57They sit. One - only 149 to go.
0:18:58 > 0:19:00Two! 148.
0:19:01 > 0:19:04Three! 147.
0:19:13 > 0:19:17I've got to pour it. Now that service is about to begin,
0:19:17 > 0:19:22Brian has to get the chocolate decorations ready for dessert.
0:19:26 > 0:19:30While Janet's under pressure to make 150 sugar cages.
0:19:30 > 0:19:35Ah! Don't worry, don't worry. That could be all right. No, no good.
0:19:35 > 0:19:37Why? Don't break it! No good.
0:19:37 > 0:19:40No good. Try again.
0:19:42 > 0:19:45Tone? How do you get it off?
0:19:45 > 0:19:47How did you do it?
0:19:47 > 0:19:51I can't do this! It's too impossible.
0:19:51 > 0:19:54Can I swap?
0:19:54 > 0:19:58- It took time to get the hang of it. - Brian won't swap.
0:19:58 > 0:20:03I've been to art school. I've studied architecture. This is what I do.
0:20:03 > 0:20:07I don't want to do the sugar. I've got no sugar aptitude.
0:20:07 > 0:20:14I'm so wanting to take over, but I've decided to be his handmaiden!
0:20:14 > 0:20:17Because anything rather than do the sugar!
0:20:17 > 0:20:24It's not an option. We have to have sugar baskets. It's on the menu and has to be ready.
0:20:32 > 0:20:34READS LATIN
0:20:43 > 0:20:48Shane... Yes. Push it. We've got to go. I can't, chef.
0:20:52 > 0:20:55- Amen. - ALL: Amen.
0:21:07 > 0:21:11Is that the last pigeon? Yes. These have got to go in.
0:21:11 > 0:21:14- On top of them? - Top.
0:21:16 > 0:21:22- OK. - Go and help Les on the salads. We'll start preparing the pigeon.
0:21:22 > 0:21:28At an event this big, the real challenge for the celebrities is not just the cooking,
0:21:28 > 0:21:30but plating up 150 identical dishes.
0:21:30 > 0:21:35So that's 99. How's it going over there?
0:21:35 > 0:21:37Pigeon's in.
0:21:43 > 0:21:46Right, there we go. Let's go.
0:21:46 > 0:21:53They're behind, but they're not that far behind. Bring them in in 10 minutes. We're carving pigeon.
0:21:55 > 0:22:02Shane, how long before you start taking them off the bone? Just having a look now.
0:22:05 > 0:22:09They're a little bit under. A little bit under.
0:22:09 > 0:22:13Right, put them in this oven. What's happened?
0:22:13 > 0:22:18The pigeon is still a bit under. How much longer? Five minutes.
0:22:22 > 0:22:24We're over 100 now.
0:22:24 > 0:22:26100 plates surveyed.
0:22:28 > 0:22:31The starter is now due to go out.
0:22:31 > 0:22:33Whoa!
0:22:33 > 0:22:39But Les is still plating up the salads and Shane is still carving the pigeon breasts.
0:22:40 > 0:22:42Ready? No.
0:22:42 > 0:22:48Around 10 minutes. 10 minutes? Just give me 10 minutes.
0:22:48 > 0:22:52I've delayed dinner 10 minutes. It's the first time we've been late.
0:22:56 > 0:22:59Under pressure now.
0:22:59 > 0:23:03Les, as soon as these are done, get them into the lift.
0:23:04 > 0:23:06Close the door.
0:23:06 > 0:23:12Guys, we're going to have to delay the dinner 15 minutes because you're way behind. Let's go!
0:23:12 > 0:23:16Five minutes. OK. Five minutes from now?
0:23:22 > 0:23:25Go up and start serving. Go, Shane.
0:23:25 > 0:23:28Shane, this way. Let's go.
0:23:28 > 0:23:31Give extra wine if you have to.
0:23:36 > 0:23:41All the dishes must now be finished with the pigeon and the dressing.
0:23:41 > 0:23:46One of you will put the pigeon on, one will dress the salad. OK?
0:23:46 > 0:23:48OK, let's go.
0:23:51 > 0:23:54- Not over the top of... - Oh.
0:24:02 > 0:24:04We're moving.
0:24:13 > 0:24:18Shane and Les's starter is warm breast of woodpigeon served on a salad
0:24:18 > 0:24:23of butternut squash, beetroot and a walnut oil dressing.
0:24:23 > 0:24:25Delicious. Beautifully served.
0:24:25 > 0:24:31The woodpigeon was very tender, a little bit pink for me.
0:24:34 > 0:24:39The woodpigeon was lovely - very tender, very soft. Generally very tasty.
0:24:39 > 0:24:42Round this way.
0:24:42 > 0:24:48You all right, Shane? Yes, sir! More exciting than dancing on a stage! I've never moved so much!
0:24:48 > 0:24:50Where's me stool when I need it?
0:24:50 > 0:24:57I don't know who done your choreography for this, mate, but it's bang on.
0:24:57 > 0:25:02One right-handed, one left-handed, Les. Er... One in each hand, like a gunslinger.
0:25:03 > 0:25:07Go, Les! Go on, son!
0:25:07 > 0:25:09Go on!
0:25:09 > 0:25:12The woodpigeon was very, very nice.
0:25:17 > 0:25:22We're rocking now. That looks absolutely lovely. Good going, lads.
0:25:22 > 0:25:29I enjoyed my pigeon so much, I stole the remaining pigeon from my neighbour's plate. Delicious.
0:25:29 > 0:25:32That pigeon is flying out!
0:25:43 > 0:25:46Hey, mate. Give us a hug.
0:25:46 > 0:25:49Good job, mate. Good job.
0:25:50 > 0:25:56I think this starter was easily up to the standards of what we normally have here.
0:25:56 > 0:26:00Woodpigeon was nice, the flavour was really good, seasoning was good.
0:26:00 > 0:26:04I'm looking forward to the main course. The lamb looks delicious.
0:26:06 > 0:26:13Ladies and gentlemen, it's my happy job to welcome the parents who are here this evening.
0:26:13 > 0:26:19You might get the idea that all we do here is eat splendid meals in a noble hall.
0:26:20 > 0:26:25But you have to think of us during the day, students and dons alike,
0:26:25 > 0:26:32dispersed in our specialised departments, and it's dinner that brings the whole community together.
0:26:34 > 0:26:38Now it's up to Speech to cook the lamb.
0:26:38 > 0:26:40You need to really speed up now.
0:26:40 > 0:26:45While Ade finishes the vegetable stacks.
0:26:45 > 0:26:49You need to really fly now. Aubergines, courgettes, tomatoes.
0:26:51 > 0:26:58What's five minutes when you're in the company of good friends? They'll be having intellectual discussions,
0:26:58 > 0:27:01one of which will lead to a Nobel Prize.
0:27:01 > 0:27:04There's a whole lot of lamb in here.
0:27:11 > 0:27:17Looks great, guys. You're blessed - the starters were late and somebody wants to say a speech.
0:27:17 > 0:27:21When you visit Gonville and Caius on an occasion like this
0:27:21 > 0:27:25or on that splendid occasion when your sons and daughters graduate...
0:27:25 > 0:27:2910 minutes for the main course! Are we serving the food? Yeah!
0:27:34 > 0:27:40- Speech will be here and you will be here. - Oh, I see.
0:27:40 > 0:27:44But plating the main is more demanding than the starter
0:27:44 > 0:27:47as it has five different elements.
0:27:47 > 0:27:49You ready to go?
0:27:49 > 0:27:55The roast rump of lamb, a chargrilled vegetable stack topped with spinach,
0:27:55 > 0:27:59a roast potato and a red wine sauce.
0:27:59 > 0:28:04Looking really good! All that hard work. Great food.
0:28:10 > 0:28:14I'd be happy if I was out there.
0:28:17 > 0:28:20I've never seen lamb move so fast! Come on!
0:28:24 > 0:28:27I thought the lamb was delicious. I really enjoyed it.
0:28:31 > 0:28:35The flavour combination worked well. Very enjoyable.
0:28:36 > 0:28:39Those plates are hot, aren't they? Ow!
0:28:41 > 0:28:45Almost there, almost there. Well done.
0:28:51 > 0:28:58- What happened then?! - I don't know. I kind of blacked out. It just happened.
0:29:05 > 0:29:08The lamb was phenomenal.
0:29:08 > 0:29:10I think they've done very well.
0:29:10 > 0:29:16I'm really looking forward to dessert. It's going to be a nice end to a lovely meal.
0:29:19 > 0:29:21Janet, Brian, the mains have gone.
0:29:21 > 0:29:24So we're looking at 20 minutes now.
0:29:28 > 0:29:33Start on the coulis now. Take one off, finish it, back on.
0:29:39 > 0:29:4510, 12, 14, 16, 18. Guys, you're doing really well. They're looking really nice.
0:29:45 > 0:29:5034, 35, 36. 150 tuile baskets, 150 sugar baskets,
0:29:50 > 0:29:56a mousse. All the words Janet would never usually use in her vocabulary unless it was swearing at me.
0:29:56 > 0:30:01And very unlikely to reappear in my vocabulary again.
0:30:01 > 0:30:0482, 84, 86, 88...
0:30:05 > 0:30:08I'm struggling to retain my sanity.
0:30:08 > 0:30:11OK, come on. Home run now.
0:30:11 > 0:30:1350...150. That's the last lot.
0:30:13 > 0:30:16We can start to clear? Yes, please.
0:30:16 > 0:30:20Janet, Brian, go upstairs to start serving.
0:30:20 > 0:30:25You've got all the baskets to go up and all the mint to go up.
0:30:33 > 0:30:36JANET: I must have walked 500 miles today!
0:30:36 > 0:30:39BRIAN: Right, here we go.
0:30:39 > 0:30:44- We're waiting for the mint. - We can't start without the mint.
0:30:44 > 0:30:48Where's the mint?! Run it up the stairs if necessary.
0:30:48 > 0:30:51Just the mint. Bring it up.
0:30:51 > 0:30:58Why can't we start without the mint? So a few people... We're not starting. We'll wait.
0:30:58 > 0:31:00THEY ALL ARGUE
0:31:00 > 0:31:03Just..shut up.
0:31:07 > 0:31:09Here we go. We go.
0:31:10 > 0:31:13One does a cage, one does a mint.
0:31:13 > 0:31:17We've got to go. Go quicker. Let's get them out.
0:31:22 > 0:31:29Janet and Brian's dessert is a tuile basket filled with passion fruit mousse
0:31:29 > 0:31:34served with a raspberry coulis and topped with a sugar basket garnished with a mint leaf.
0:31:34 > 0:31:39This was fancy. I came to Cambridge to be fancy.
0:31:42 > 0:31:43Wow.
0:31:43 > 0:31:47The dessert was awesome. It was absolutely delicious.
0:31:47 > 0:31:51It was a crime to eat this, it's so pretty, but I can't stop myself.
0:31:51 > 0:31:57The pudding was really good, especially the sugar on the top. I'd love to know how they did it.
0:32:01 > 0:32:04Let's go.
0:32:05 > 0:32:10The pudding was particularly delicious. I liked the spun sugar. That was lovely.
0:32:12 > 0:32:15Next one.
0:32:20 > 0:32:22Very close now.
0:32:29 > 0:32:33Excellent, Brian. Thank you very much. Thank you, Janet. Excellent.
0:32:33 > 0:32:40The final course was a splendid end to the meal. I'm very impressed with what the chefs have achieved tonight.
0:32:40 > 0:32:46This has been a great end to the evening. It really impressed me. Really good.
0:32:46 > 0:32:50What did they say? The best part of the evening.
0:32:50 > 0:32:54The best bit of the meal? Really? It was the best one.
0:32:54 > 0:33:00- The best part of the meal? Thank you very much. - Thank you.
0:33:00 > 0:33:02Aww.
0:33:09 > 0:33:16It's been a long day for our six celebs, a long day for you and I, but they haven't done a bad job.
0:33:16 > 0:33:18450 plates of food,
0:33:18 > 0:33:23a grand dining room and six celebs. Who thought that was possible?
0:33:24 > 0:33:30It was epic. Back's pretty much shot, but actually I'm still smiling. I really enjoyed it.
0:33:31 > 0:33:37An absolutely exhausting day! I've never worked like this in my life, you know.
0:33:38 > 0:33:46I get on great with Janet. She's such a character. She's so funny and witty and dry, sometimes you crack up!
0:33:46 > 0:33:52I don't really like food with all the squiggles on the plate. I'll never serve spun sugar.
0:33:52 > 0:33:57'I think I might just be in the middle of a heart attack!'
0:33:57 > 0:34:00That's what it feels like.
0:34:00 > 0:34:06My feet hurt. I'm definitely tired. It's been a good evening. Ready to go to bed now.
0:34:08 > 0:34:12This is the toughest test we've put in front of our celebs so far.
0:34:12 > 0:34:16One more to go, then one leaves the competition.
0:34:56 > 0:35:03That last challenge was really tough, but now it's your chance to demonstrate to us
0:35:03 > 0:35:09what food really means to you. We believe great good to be about passion
0:35:09 > 0:35:17and love. And what we want from you is a dish inspired by somebody that you love and you respect.
0:35:18 > 0:35:22At the end of this, one of you is going home.
0:35:23 > 0:35:27Ladies and gentlemen, your one dish, one hour and 15 minutes.
0:35:28 > 0:35:31Let's cook.
0:35:40 > 0:35:47We've got a pudding from you, Ade. Pears poached in red wine and cinnamon ice cream. Good.
0:35:47 > 0:35:53It's for my grandson. I recently became a grandfather. You're a granddad?! Yes. Congratulations.
0:35:53 > 0:35:59And he's the apple of everyone's eye in our family. He's seven months. He's called Freddy.
0:35:59 > 0:36:06He's just started eating solids. He really likes pears. Good lad. I'm using that as inspiration.
0:36:06 > 0:36:11This will have a slightly more adult flavour. It has a lot of spice in it.
0:36:11 > 0:36:17Also I noticed a large bottle of red wine, most of it now in a pot. Not all of it!
0:36:19 > 0:36:25Ade has got spiced, poached pears and he's got a cinnamon ice cream. Lovely.
0:36:27 > 0:36:30They say a watched pot never boils, but this one is boiling.
0:36:31 > 0:36:37I'm kind of hoping that today's is foolproof. I can't think what could really go wrong.
0:36:37 > 0:36:41Can pears be different from one day to the next?
0:36:41 > 0:36:46A pear could fall to bits. Hadn't thought of that. That's worrying now.
0:36:52 > 0:36:54You've had 20 minutes!
0:36:54 > 0:37:00Brian, tell me what you're actually cooking. It's venison in a harissa spice with vinegared carrot,
0:37:00 > 0:37:04some broccoli and some chips. It's a kind of a fusion.
0:37:04 > 0:37:07My real father was a French Algerian.
0:37:07 > 0:37:12As he was killed in an air crash when I was a baby, I never knew him at all.
0:37:12 > 0:37:20In my 20s, I asked my uncle, "What was my dad like?" and he said, "He was always in the kitchen
0:37:20 > 0:37:25"and loved cooking." It's one of the strongest things I know about him.
0:37:29 > 0:37:33The inspiration for Brian's dish is absolutely incredible.
0:37:35 > 0:37:39It's really important that I do get through today. I'd love to,
0:37:39 > 0:37:43as a kind of tribute to the father that I didn't know.
0:37:55 > 0:38:02My wife is my inspiration for this dish because I don't feed myself. She's the one that keeps me alive.
0:38:03 > 0:38:07I just have to say thanks for keeping me alive, really.
0:38:08 > 0:38:13There's hardly anything on your bench, Shane. Is this right?
0:38:13 > 0:38:16I'm making a soup, a winter warmer.
0:38:16 > 0:38:23This is what keeps me going. Before music, a lot of people don't know I drove a lot of stock-cars,
0:38:23 > 0:38:30got into Boyzone, travelled the world and went back to race cars. Most days I spend in a cold garage.
0:38:30 > 0:38:36To keep me going through those days and nights, my wife makes me a soup with a load of bread.
0:38:36 > 0:38:40I never eat. If she doesn't feed me, I die.
0:38:47 > 0:38:52Shane's making bread with yeast in it. He's got to let it prove and bake it.
0:38:52 > 0:38:56With an hour and 15 minutes, it's going to be touch and go.
0:38:56 > 0:39:00I know I'm under pressure for time, massively.
0:39:00 > 0:39:03You are halfway!
0:39:07 > 0:39:12So what are you going to cook for us, Speech? Spicy grilled vegetables
0:39:12 > 0:39:18with callaloo and coconut risotto, butternut squash emulsion and beetroot sauce.
0:39:18 > 0:39:22And callaloo is what? It's used in Jamaica. It tastes like spinach.
0:39:22 > 0:39:26This dish is inspired by whom? My best mate, Laura.
0:39:26 > 0:39:33She's been a vegetarian for two years. This is the dish I made for her the last time she came round.
0:39:33 > 0:39:37I had risotto and a tin of callaloo. So you invented it? Yeah. Great.
0:39:39 > 0:39:44Speech's dish is something she's invented for a vegetarian friend. I love vegetarian food.
0:39:46 > 0:39:49We've always had a bond through food.
0:39:51 > 0:39:58Because of her, I've had to learn how to cook vegetarian food and try to make it tasty for me.
0:39:59 > 0:40:04She's got callaloo, which is like spinach or Swiss chard risotto.
0:40:08 > 0:40:15Then she's got a beetroot sauce, a butternut squash emulsion and then a stack of vegetables.
0:40:15 > 0:40:17It could be amazing.
0:40:17 > 0:40:22It could be quite...bizarre. I'm hoping for amazing.
0:40:27 > 0:40:30You've got 25 minutes left.
0:40:36 > 0:40:43I was asked to cook something for my favourite person, the person I respect and that inspires me - me!
0:40:43 > 0:40:48No! You're kidding! No. I have chosen my favourite dish for me.
0:40:48 > 0:40:51I'm cooking fish pie. Yay!
0:40:51 > 0:40:54Yes! Yippee-dango! Fish pie!
0:40:54 > 0:41:01I like fishing. I've made this pie with fish that I've caught. I caught a big pollock in Scotland.
0:41:01 > 0:41:05It's what I eat when I've had a really hard day. I love it.
0:41:07 > 0:41:13What's special about this fish pie is everything about it is the way I want it, to please me.
0:41:13 > 0:41:18I haven't got to please anyone else. Inspired by me, for me. Hurrah!
0:41:18 > 0:41:25Only Janet could come on here doing a dish for somebody she loves and respects and it's herself.
0:41:25 > 0:41:27Only Janet.
0:41:36 > 0:41:40Oh, no! It won't go in. Who designed these ovens?!
0:41:43 > 0:41:46You have just 15 minutes left!
0:41:55 > 0:41:57Les, what are you going to cook?
0:41:57 > 0:42:03Rice pudding. Inspired by my mum and dad. When I was a kid growing up in Liverpool,
0:42:03 > 0:42:07every week we had a rice pudding. My dad loved his rice pudding.
0:42:07 > 0:42:13When I was about 20, I took him for a Chinese. I was trying to show him different foods.
0:42:13 > 0:42:17He went, "You can't have rice with your dinner! It's a bloody pudding!"
0:42:17 > 0:42:24That story's always stayed with me. So I'm doing vanilla rice pudding then a mojito shot.
0:42:24 > 0:42:28Ah! So you're trying to get us drunk so we like the pudding, Les!
0:42:28 > 0:42:33In my mum's day, she would have had an advocaat or a Babycham.
0:42:33 > 0:42:36Now I think I would have got her onto the mojitos.
0:42:38 > 0:42:43Les is doing rice pudding that his mum and dad used to love on a Sunday afternoon.
0:42:45 > 0:42:53It's a dish from his heart, full of memories for him, but he knows it needs smartening up.
0:42:53 > 0:42:55So he's adding a rhubarb compote,
0:42:55 > 0:43:00crystallised mint leaves and a shortbread biscuit.
0:43:00 > 0:43:06Good on Les. If he manages to pull off all those things, it'll be a cracking dish.
0:43:06 > 0:43:09Rice pudding, I hope, is not too homely.
0:43:09 > 0:43:14I'm trying to bring it into the 21st century. I've added mascarpone.
0:43:14 > 0:43:19My dad wouldn't have known what mascarpone is.
0:43:19 > 0:43:22"What's dat?" It's cheese, Dad. Soft cheese.
0:43:23 > 0:43:27"You cannot put cheese in a rice pudding!"
0:43:31 > 0:43:34Five minutes left, guys. Five minutes.
0:43:40 > 0:43:47I'm really happy about what's going on. We've got good cooks cooking food they really believe in.
0:43:47 > 0:43:50And it's wonderful.
0:44:12 > 0:44:18You worrying about the ice cream not churning? I'm wondering if I have the right quantities in.
0:44:18 > 0:44:21Don't say that now, Ade. I know.
0:44:32 > 0:44:35They said they wanted it adult.
0:44:40 > 0:44:42Just one minute!
0:44:47 > 0:44:50That's it. It's over. It's all over.
0:45:05 > 0:45:07Inspired by his parents,
0:45:07 > 0:45:12Les has made vanilla rice pudding with mascarpone,
0:45:12 > 0:45:16rhubarb compote, shortbread biscuits,
0:45:16 > 0:45:20sugared mint leaves and a mojito shot.
0:45:26 > 0:45:31Love the flavour of the rice pudding, cinnamon and vanilla.
0:45:31 > 0:45:37Like the rhubarb against it. It's slightly sweet and a little sharp and you need that
0:45:37 > 0:45:42with the thick pudding. Flavours I love. Very comforting, very cosy.
0:45:42 > 0:45:44Thank you.
0:45:47 > 0:45:54The combination of sugared mint, sour rhubarb and that creamy rice pudding with the nutmeg is lovely.
0:45:54 > 0:46:00Love it, Les. Thank you. I'm absolutely delighted to get you guys to say what you said.
0:46:00 > 0:46:04Well, I didn't get you to do it. It's fantastic. Sorry.
0:46:04 > 0:46:09I'm rambling. I'm really thrilled, thank you very much!
0:46:10 > 0:46:12'I feel really good.'
0:46:12 > 0:46:18Yeah, I feel like I've got a good school report.
0:46:21 > 0:46:27Inspired by his grandson Freddy, Ade has made a pear poached in red wine, cinnamon and cloves
0:46:27 > 0:46:32with a red wine syrup and a cinnamon ice cream.
0:46:32 > 0:46:38Lovely looking pear. Lovely shine on your syrup. Shame about your ice cream. I failed.
0:46:38 > 0:46:46I'm bitterly disappointed. It's rubbish, isn't it, to promise ice cream and not give it?
0:46:47 > 0:46:49Oh, nicely poached.
0:46:54 > 0:47:00Your pear is poached beautifully all the way through. I like the thick finish of your sauce.
0:47:00 > 0:47:06I like it a lot and I like the precise presentation. Thank you.
0:47:09 > 0:47:15You get the slight bitterness that comes with red wine. That goes into warming spices.
0:47:15 > 0:47:20That goes into what I can only describe as a cuddle of cinnamon.
0:47:20 > 0:47:24I think we are an ice cream away from an absolute triumph.
0:47:26 > 0:47:33I think if the ice cream had set I'd be a dead cert to go through. Really delicious, though!
0:47:33 > 0:47:36It was fantastic. The best thing I've made.
0:47:39 > 0:47:45Inspired by herself, Janet has made fish pie with petits pois a la Francaise
0:47:45 > 0:47:47and samphire.
0:47:51 > 0:47:56I think the depth of flavour inside that fish pie is brilliant.
0:47:56 > 0:48:03I love the fact you made the stock. It's rich, opulent. Scattered with scallops, prawns and smoked fish.
0:48:03 > 0:48:10I think that's a beautifully-made fish pie and I like these wonderful plates. Brilliant. Thank you.
0:48:11 > 0:48:17Love the flavours. French peas I love. You've got that slight tang of onion.
0:48:17 > 0:48:24And you've got sweet peas, loads of butter, seasoning good. You go through the soft mashed potato,
0:48:24 > 0:48:29beautifully-cooked fish underneath, another big load of seasoning. Very more-ish.
0:48:29 > 0:48:36The sort of home comfort food you are brilliant at. I still think your food needs smartened up. Sorry.
0:48:38 > 0:48:43'I'm really pleased. Of course they couldn't stop themselves'
0:48:43 > 0:48:50making a couple of snidey comments about the dribbles down the side, but they're clutching at straws.
0:48:51 > 0:48:55Shane has made a sweet potato and butternut squash soup
0:48:55 > 0:49:01with onion, garlic and chilli and a bread roll, which is inspired by his wife.
0:49:03 > 0:49:10Shane, at this stage of the competition, it better be a bloomin' good bowl of soup and a roll!
0:49:10 > 0:49:12Believe me, you'll like it.
0:49:13 > 0:49:17That's impressive. Yeast bread. An hour and 15 minutes. Good on you.
0:49:23 > 0:49:29Your soup's made really well, it's lovely and thick, the texture is wonderful and velvety.
0:49:29 > 0:49:34Sweet, rich and spice of the chilli all the way through. I like it.
0:49:34 > 0:49:35OK.
0:49:39 > 0:49:44That could well be the best butternut squash soup I've ever tasted. Lovely.
0:49:44 > 0:49:50It's sweet, it then becomes spicy, tangy. It ends in pepper, bitter. I think it's fabulous.
0:49:50 > 0:49:54Your bread roll is light. Nice. Good job, mate.
0:49:56 > 0:50:03I'm very, very pleased. Everything I set out to do, I completed. And it was spot-on.
0:50:03 > 0:50:06A bang-on bit of soup and bread.
0:50:08 > 0:50:12Brian has made venison with harissa on a bed of mashed potato
0:50:12 > 0:50:19with Algerian carrots, game chips, broccoli and a red wine sauce
0:50:19 > 0:50:24inspired by his French Algerian father.
0:50:30 > 0:50:36Love the venison with that harissa. Love it. On a bed of creamy potato. I really like it.
0:50:36 > 0:50:40I love those carrots. Sharp with vinegar and tasting of cumin.
0:50:40 > 0:50:45Next time I visit Algeria, I'll ask for carrots. They're stunningly good.
0:50:45 > 0:50:50I love the smokiness of your venison with your creamy mashed potato.
0:50:50 > 0:50:56Technically, your cooking is brilliant. Your flavours, though, are too confused, too much.
0:50:56 > 0:51:03You just need to stand back a bit. I complicate it. It's a simple dish. I made some bad decisions.
0:51:04 > 0:51:10I thought their comments were more than fair. I was expecting a complete drubbing.
0:51:10 > 0:51:14I really need to think about simplifying things.
0:51:15 > 0:51:19Speech has made spicy chargrilled vegetables
0:51:19 > 0:51:21with a callaloo and coconut risotto,
0:51:21 > 0:51:25a butternut squash emulsion and a beetroot and chilli sauce
0:51:25 > 0:51:30which is inspired by her vegetarian best friend Laura.
0:51:35 > 0:51:41Parts of this are really tasty. I like the sour, sharp saltiness of that callaloo rice,
0:51:41 > 0:51:46but to me it seems like a side dish for something else and not that vegetable stack.
0:51:46 > 0:51:50They are miles apart. I like the butternut squash sauce.
0:51:50 > 0:51:55I really like your beetroot sauce, which is really spicy and sweet,
0:51:55 > 0:52:00but I don't see how it all comes together as a dish. OK.
0:52:03 > 0:52:10Really like the aubergine and pepper stack with lots of olive oil and courgettes in there. It's juicy.
0:52:10 > 0:52:15Love those little sauces. There's nowhere near enough of them.
0:52:15 > 0:52:17A real mixed bag.
0:52:20 > 0:52:25I'm going to stand by the dish. I think I cook like I make music.
0:52:25 > 0:52:30I don't really know where I'm going to go, but I follow the feeling.
0:52:30 > 0:52:34Food and music are very similar the way I do it.
0:52:37 > 0:52:41Really nice seeing you cooking dishes inspired by loved ones.
0:52:41 > 0:52:45It was lovely. And at times emotional.
0:52:46 > 0:52:53One of you will be leaving the competition. We've got to decide who.
0:52:55 > 0:52:59Thank you very much indeed. Off you go.
0:53:11 > 0:53:16Today was about emotion, about love and about food with feeling.
0:53:16 > 0:53:20My favourite dish today I think it was Shane's.
0:53:20 > 0:53:23The plate looked lovely, the bread was light and the soup delicious.
0:53:23 > 0:53:29That was my favourite. Brilliant job. My favourite dish today? It'll surprise you.
0:53:29 > 0:53:32Les Dennis. Les Dennis.
0:53:32 > 0:53:37Rhubarb and rice pudding! Good dish. So, so impressed with Les.
0:53:37 > 0:53:41He is fighting tooth and claw to stay in this competition
0:53:41 > 0:53:43and he is producing some good food.
0:53:43 > 0:53:48Ade, he had a perfectly poached pear and a really nice spiced syrup.
0:53:48 > 0:53:53With ice cream, it would have been absolutely outstanding.
0:53:53 > 0:53:59Actually, a very good dish. I ate the whole lot. For me to eat a whole pudding, it's got to be good.
0:53:59 > 0:54:03Janet made a very nice fish pie. Really richly flavoured.
0:54:03 > 0:54:09Just make it a bit more sexy. A little bit of a wipe around your bowl, Janet!
0:54:09 > 0:54:15I don't think I'll be going home, but it's not a nice feeling. I've been sacked from loads of stuff
0:54:15 > 0:54:19and made loads of programmes that nobody remembers. It's only cooking!
0:54:19 > 0:54:23You're not inventing a vaccine for polio!
0:54:24 > 0:54:30I wondered how Speech was going to get all of those different vegetables onto one plate.
0:54:30 > 0:54:37I liked the Mediterranean vegetable stack, I liked the little sauces, but they were just dots.
0:54:37 > 0:54:39Real up and down from Speech today.
0:54:39 > 0:54:44I think we had three different ideas on one plate. It was weird.
0:54:44 > 0:54:49If I hear I'm out, I might very well storm off. I'm a bit of a brat.
0:54:50 > 0:54:53My mum would not be proud of that.
0:54:53 > 0:55:00Brian... Oh... I tell you what, for me the great thing about that dish was that venison - big and gutsy
0:55:00 > 0:55:06and full of flavour. Brian has got some nice ideas, but he doesn't know when to stop.
0:55:06 > 0:55:08He keeps chucking things at it.
0:55:08 > 0:55:14Whether I've done enough to get through to the next round, this is the closest I've thought,
0:55:14 > 0:55:19"I could be on my way out. Perhaps." I hope I've done enough.
0:55:20 > 0:55:24We know how good these cooks are. I've got to say,
0:55:24 > 0:55:29certain cooks have edged their way and they stay without question.
0:55:31 > 0:55:34One will be leaving the competition. OK, who's it going to be?
0:55:36 > 0:55:41# All I need's a little time
0:55:41 > 0:55:46# To get behind this sun and cast my weight
0:55:46 > 0:55:51# All I need's a peace of this mind... #
0:55:51 > 0:55:56Unfortunately, one of you is leaving the competition.
0:55:59 > 0:56:02The person leaving us...
0:56:06 > 0:56:08..is Speech.
0:56:08 > 0:56:13Thank you, Speech. Thank you so much. Oh, well.
0:56:22 > 0:56:27I'm feeling gutted that I'm leaving MasterChef.
0:56:29 > 0:56:34I am going home. I'm out of the game.
0:56:34 > 0:56:39Of course I'm disappointed, but it's been a great experience.
0:56:42 > 0:56:44And then there were five.
0:56:44 > 0:56:46Well done.
0:56:48 > 0:56:49Well, you and me!
0:56:51 > 0:56:57Mightily relieved. Never in my wildest dreams did I think I'd get this far.
0:57:00 > 0:57:04I'm really pleased. I don't look happy, but that's the way I am.
0:57:05 > 0:57:11The more I go on, the more I am getting confident, so I'm really absolutely thrilled.
0:57:12 > 0:57:15It's a shock, really.
0:57:15 > 0:57:20I was getting my face ready for the magnanimous loser.
0:57:21 > 0:57:25Today, without a shadow of a doubt, it was a great day, a perfect day.
0:57:25 > 0:57:30I'm still here, man, and I'm fighting fit, so...
0:57:37 > 0:57:43Tomorrow, the final five come face-to-face with the harshest of critics.
0:57:43 > 0:57:47This bit of the competition gets brutal.
0:57:47 > 0:57:52I've been persuaded to put the risotto in a ring! I know! Ooh!
0:57:55 > 0:57:57What?!
0:57:57 > 0:58:01You're not going to try to balance that?
0:58:01 > 0:58:05I think this is just a couple of notches down from brilliant.
0:58:06 > 0:58:10Sweet potato fondant - an abomination.
0:58:12 > 0:58:14If they don't perform, they are out!
0:58:37 > 0:58:40Subtitles by Red Bee Media Ltd