0:00:05 > 0:00:09'Celebrity MasterChef is down to the last five.'
0:00:11 > 0:00:14I really think I've stepped up my game, but everybody is,
0:00:14 > 0:00:16so the pressure is definitely on.
0:00:19 > 0:00:22The world "failure" isn't in my vocabulary.
0:00:22 > 0:00:26I want to beat them other guys out there, you know?
0:00:26 > 0:00:29They are good, but I want to be better.
0:00:32 > 0:00:35This bit of the competition now gets brutal.
0:00:37 > 0:00:40If they don't perform, they are out.
0:00:56 > 0:01:01I think this is probably your biggest day so far.
0:01:02 > 0:01:06We want you to present your food to restaurant critics.
0:01:08 > 0:01:11You are going to have to be at your best.
0:01:13 > 0:01:16One dish, and it's got to be amazing, cos if it's not...
0:01:17 > 0:01:20..you may leave the competition.
0:01:21 > 0:01:25One hour, ladies and gentlemen. Let's cook.
0:01:30 > 0:01:32It's a very nervous day today.
0:01:32 > 0:01:36Restaurant critics are not easy people to please.
0:01:37 > 0:01:40I tell you what - I bet they're sharpening their knives now.
0:01:48 > 0:01:52Professional chefs would be terrified of this challenge, John,
0:01:52 > 0:01:55and we've got five celebrities. Don't forget that.
0:02:09 > 0:02:11'I think I've grown a lot as a cook.'
0:02:11 > 0:02:14I'm enjoying getting just a hint of respect from them.
0:02:16 > 0:02:19I love that fish. The fish is so soft!
0:02:19 > 0:02:24The culinary term is, "Boom!" Absolutely on the money.
0:02:25 > 0:02:27- What are you making for us, Ade? - Grilled tuna
0:02:27 > 0:02:29with two types of fennel -
0:02:29 > 0:02:32a fennel that's poached in star anise and olive oil,
0:02:32 > 0:02:35served with an orange syrup reduction,
0:02:35 > 0:02:39then there's a paper-thin salad of fennel,
0:02:39 > 0:02:42which is served with segmented oranges and a dressing.
0:02:42 > 0:02:46How do you feel about serving your food up to such tough critics?
0:02:46 > 0:02:50Well, I've got no love for critics. But you suffer at their hands
0:02:50 > 0:02:53for so long in the business I'm in,
0:02:53 > 0:02:57so it's best just not to believe them if they say anything horrible
0:02:57 > 0:03:02or anything nice, and I think people who just eat tea for a living...
0:03:02 > 0:03:04- Like me. - HE LAUGHS
0:03:04 > 0:03:06Yeah, like you. I don't respect you at all, Gregg.
0:03:09 > 0:03:12I really like the sound of fennel and blood orange -
0:03:12 > 0:03:16sweet but a little bit sharp, with a lovely meaty tuna.
0:03:16 > 0:03:21But fennel cooked with star anise, it may just be an aniseed overload.
0:03:26 > 0:03:29I'm in the final five. I still have to pinch myself.
0:03:30 > 0:03:34The first couple of challenges were awful for me.
0:03:34 > 0:03:38Can you imagine that to be served to these guys? No way.
0:03:38 > 0:03:42I was clearly going home, and then I turned a corner.
0:03:42 > 0:03:44Go on, son!
0:03:45 > 0:03:49I love your chutney! You continue to surprise me.
0:03:49 > 0:03:52It's amazing. I'm loving it, and I'm feeling more confident
0:03:52 > 0:03:54as the competition goes on.
0:03:57 > 0:04:00- We've turned you into a cook, Les. - You have indeed!
0:04:00 > 0:04:02- Thank you very much. - What is your dish?
0:04:02 > 0:04:06Pan-fried seared sea-bass fillet
0:04:06 > 0:04:09with brown shrimps Morecambe Bay style,
0:04:09 > 0:04:11you know, in butter and parsley,
0:04:11 > 0:04:15and a potato, tomato and basil confit.
0:04:15 > 0:04:20- Les Dennis, doing a tomato, basil and potato confit!- Yes!
0:04:21 > 0:04:24- Someone's got to go home today, Les. - I just hope it's not me.
0:04:27 > 0:04:31I love the idea of rosemary, spinach and sea bass together.
0:04:31 > 0:04:33I think it's wonderful.
0:04:33 > 0:04:36Les is actually putting together a restaurant-style dish.
0:04:36 > 0:04:38It's whether he's got the restaurant-type skill
0:04:38 > 0:04:41to pull it off.
0:04:43 > 0:04:45'This means a great deal to me.'
0:04:45 > 0:04:48The sense of achievement is enormous.
0:04:48 > 0:04:50I've come so far in such a short time.
0:04:54 > 0:04:58I am blown away by the amount of work on this plate.
0:04:58 > 0:05:01- Stunning. - You're joking me!
0:05:01 > 0:05:03But I've got so much in my head that I'm trying to think of
0:05:03 > 0:05:05that I let certain things go.
0:05:05 > 0:05:09- Anything else to go on? - No. Yes! Yes! Dressing!
0:05:09 > 0:05:14I think I'm just fairly chaotic in how I go about things.
0:05:18 > 0:05:21What creation are we going to have from Brian today?
0:05:21 > 0:05:23It's sea bass on a bed of baby leeks,
0:05:23 > 0:05:27potato fondant with chorizo crumbled on the potato,
0:05:27 > 0:05:29and the sea bass will sit on top of that.
0:05:29 > 0:05:32- And the samphire? - That will be samphire tempura,
0:05:32 > 0:05:34which will just be a garnish.
0:05:34 > 0:05:38- And is there a creamy sauce as well? - There is. Veloute.
0:05:38 > 0:05:40This dish has evolved from something else,
0:05:40 > 0:05:43which was more complicated. Now this seems simpler to me.
0:05:43 > 0:05:46You evolved this dish from a dish that was more complicated than this?
0:05:46 > 0:05:50In my head, yes, but I think I've got something wrong with my head.
0:05:54 > 0:05:57That is just way, way too much on a plate.
0:05:57 > 0:06:01He's got three and a half hours' worth of work in there
0:06:01 > 0:06:03that he's trying to squeeze into 60 minutes.
0:06:03 > 0:06:06I'm a little bit nervous for Brian.
0:06:10 > 0:06:13All the way through this whole competition,
0:06:13 > 0:06:18I've thoroughly enjoyed the whole process of just getting better.
0:06:18 > 0:06:21I think the rabbit's a bit dry, but the taste is great.
0:06:23 > 0:06:27That could be the best butternut- squash soup I've ever tasted.
0:06:27 > 0:06:29That is lovely.
0:06:29 > 0:06:32I think I have certainly transformed into a different kind of cook
0:06:32 > 0:06:34than I ever was.
0:06:37 > 0:06:40I'm keeping it quite simple, as usual.
0:06:40 > 0:06:42What I think I'm going to create
0:06:42 > 0:06:47is a black-olive rosemary-crusted lamb with sweet-potato fondant,
0:06:47 > 0:06:49and dressing of black-olive tomatoes.
0:06:49 > 0:06:53Today, do you think maybe this is a little bit...
0:06:53 > 0:06:56uncomplicated?
0:06:56 > 0:06:59No, I don't think so. I think if the food is good, the food is good.
0:06:59 > 0:07:02You can't question that.
0:07:04 > 0:07:09Shane is taking his minimalist food right up to the edge here.
0:07:09 > 0:07:13It goes without saying that lamb has got to be cooked perfectly pink,
0:07:13 > 0:07:16and that fondant has got to be perfectly soft.
0:07:18 > 0:07:21I think Shane may be the riskiest cook in the room.
0:07:24 > 0:07:27I'm very pleased I'm in the final five
0:07:27 > 0:07:30because I don't feel that I've compromised my principles.
0:07:30 > 0:07:32You've served it like a great big stew.
0:07:32 > 0:07:35You're trying to make me serve it like I'm in a restaurant,
0:07:35 > 0:07:37and I can't do that.
0:07:38 > 0:07:41Another one with a hole in it, Brian!
0:07:41 > 0:07:43Sounds like Janet's having a nice time.
0:07:43 > 0:07:45Agh!
0:07:50 > 0:07:52It's really very, very good indeed.
0:07:52 > 0:07:55I can't believe you've said that.
0:08:00 > 0:08:03- What's the dish, Janet? - It's red risotto,
0:08:03 > 0:08:06and it's escalope of pheasant breast.
0:08:06 > 0:08:09Tell me about the sage-and-apple jelly.
0:08:09 > 0:08:11I made a sage-and-apple jelly,
0:08:11 > 0:08:14and I know in your world you'd be doing a dibby-dabby sauce round it.
0:08:14 > 0:08:18Well, I'm just giving people a spoonful of my sage-and-apple jelly,
0:08:18 > 0:08:21which is how game was originally eaten, with fruit jellies.
0:08:21 > 0:08:25- Good!- No doubt you'll complain about how it looks on the plate...
0:08:25 > 0:08:28- Of course. - ..but I'm going to make an effort.
0:08:28 > 0:08:31We've got some rings and little dishes and bowls...
0:08:31 > 0:08:35- Well, I've been persuaded, you know? - Ooh!
0:08:35 > 0:08:38- BOTH: Ooh! - It's to put the risotto in.
0:08:38 > 0:08:41- I know! - What about feeding these critics?
0:08:41 > 0:08:43I've shared a flat with Tracey MacLeod,
0:08:43 > 0:08:47so if she doesn't want stories about her underwear on national TV,
0:08:47 > 0:08:50she'll be finding my dish very agreeable.
0:08:50 > 0:08:53- So she either likes your food or you spill the beans?- Yes.
0:08:53 > 0:08:56It was a bit of a bad period in my life.
0:08:58 > 0:09:00Pheasant is a tricky thing. She's being clever,
0:09:00 > 0:09:03protecting it with breadcrumbs, but if it's overcooked,
0:09:03 > 0:09:06it can still be dry and chalky.
0:09:06 > 0:09:08I think we are going to get great-tasting Janet food
0:09:08 > 0:09:11that also looks great. Hallelujah!
0:09:15 > 0:09:19- Ade, you've got just six minutes. - Yeah. On schedule.
0:09:23 > 0:09:26Ade's dishes, all my yesterdays. I lived through the grilled-tuna years
0:09:26 > 0:09:29and I must admit, I got rather tired of it.
0:09:29 > 0:09:32So Ade has to do something really interesting with this
0:09:32 > 0:09:34to grab my attention.
0:09:35 > 0:09:38Five minutes, Ade, then we want that out.
0:09:38 > 0:09:41- I'm going to be a little bit early. - Right-oh.
0:09:41 > 0:09:43Well done.
0:09:43 > 0:09:45That's it. Not too rare? It's up to you.
0:09:45 > 0:09:48- I like it like that. - OK.- That's how I'd have it.
0:09:48 > 0:09:50Good.
0:09:53 > 0:09:55Interesting-looking dish, Ade.
0:09:55 > 0:09:58You got three minutes, but you don't need 'em, do you?
0:09:58 > 0:10:01No. I just need half a minute, I think.
0:10:01 > 0:10:03In order to create a bit of drama, could you pretend you do?
0:10:03 > 0:10:07- You've got just three minutes, Ade! - But there's still two to do!
0:10:07 > 0:10:10- THEY LAUGH - Cheers, mate.
0:10:15 > 0:10:19You've finished with time to go. Well done. Very well done.
0:10:21 > 0:10:24I've got an open mind about it, but it's pink.
0:10:26 > 0:10:28Well, good afternoon, lady and gentlemen.
0:10:28 > 0:10:30- Hello!- How are we doing? - Very well.
0:10:30 > 0:10:33- Are you hungry? - Yeah.- At the moment.
0:10:33 > 0:10:35Thank you.
0:10:37 > 0:10:40It's obviously grilled tuna, with what I call sweet-and-sour fennel.
0:10:41 > 0:10:44- I hope! - HE LAUGHS
0:10:44 > 0:10:46- Thank you very much. - Enjoy it.
0:10:48 > 0:10:53Well, it's pink and pallid.
0:10:53 > 0:10:58I don't find pink food very appetising, really.
0:10:58 > 0:11:01It's not in my line of country.
0:11:06 > 0:11:09It's all a bit one-note.
0:11:09 > 0:11:11There's a little bit of sour, a little bit of sweet.
0:11:11 > 0:11:14It's not exactly a disaster in any way.
0:11:14 > 0:11:17It's just a bit dull.
0:11:17 > 0:11:19The fish is decent,
0:11:19 > 0:11:21and the sweet-and-sour fennel underneath it
0:11:21 > 0:11:26has got a good flavour, but then this other cold salad of fennel
0:11:26 > 0:11:30is just replicating, in a very sweet and bland way,
0:11:30 > 0:11:32the other flavours.
0:11:32 > 0:11:36There's no reason why these things have found themselves on the plate,
0:11:36 > 0:11:39and that makes it pretty unsatisfying.
0:11:42 > 0:11:45It's a little bit bizarre, but actually, I don't mind it.
0:11:45 > 0:11:48I like that soft confit fennel underneath,
0:11:48 > 0:11:50and I even like the sweet sauce that sits with it.
0:11:50 > 0:11:53HE IMITATES CROWD CHEERING
0:11:53 > 0:11:56'I don't know if that's enough.'
0:11:56 > 0:12:00I cooked that as if I was at home, and there's a mistake.
0:12:00 > 0:12:02I didn't ponce it up.
0:12:02 > 0:12:05I should've just done very neat cylinders,
0:12:05 > 0:12:07and that sort of shape. Oh!
0:12:07 > 0:12:10Ow!
0:12:10 > 0:12:12HE SIGHS
0:12:13 > 0:12:17- You've got about four minutes left. - OK. Thank you.
0:12:18 > 0:12:23It's going to come down to, can he cook the sea-bass accurately,
0:12:23 > 0:12:26and does he actually know what he's doing in making a confit?
0:12:28 > 0:12:31- Are your potatoes cooked? - Some are and some aren't.
0:12:32 > 0:12:37Les, you've only got three minutes. You ain't got time to cook an egg!
0:12:39 > 0:12:43- Think about how your plates are going to look.- And how hot they are!
0:12:44 > 0:12:47Nice on the fish, Les.
0:12:51 > 0:12:54OK. We're about to go over time, Les.
0:12:54 > 0:12:57I think I need a couple of minutes.
0:13:00 > 0:13:05Wow! Look what you've done. You don't believe it, do you?
0:13:05 > 0:13:07- I don't believe it, no. - Good on you, mate. Let's go.
0:13:10 > 0:13:13- Now, look! We'll help you, Les. - Watch this.
0:13:13 > 0:13:17- There you go. - Oh, look how enticing that looks!
0:13:17 > 0:13:19- I hope it tastes as good. - Thank you.
0:13:22 > 0:13:26- Afternoon! - Hello.- Sorry for the delay.
0:13:26 > 0:13:28It looks great.
0:13:28 > 0:13:31- CLATTERING - Oops, sorry.- That's all right.
0:13:31 > 0:13:35It's pan-fried sea bass with browned shrimps
0:13:35 > 0:13:38on a potato, basil and tomato confit,
0:13:38 > 0:13:41with rosemary-infused spinach.
0:13:41 > 0:13:43- Thank you. - Thank you.
0:13:43 > 0:13:45- SHE WHISPERS - That was Les Dennis!
0:13:45 > 0:13:49- Les Dennis has cooked my lunch! - Who's Les Dennis?
0:13:49 > 0:13:52He's very famous!
0:13:53 > 0:13:57He warmed the plates! It's such a small thing,
0:13:57 > 0:13:59but this means that this plate of food is not cold.
0:13:59 > 0:14:03- I have to say, it also smells rather good.- Yeah. It does.
0:14:08 > 0:14:12I'm impressed by this. It's a really well balanced plateful.
0:14:12 > 0:14:15The very slight rosemary note you get with that spinach,
0:14:15 > 0:14:19which just, you know, adds a little something of his own to it.
0:14:19 > 0:14:22The cooking of the fish really is bang-on.
0:14:22 > 0:14:26The thing that makes it work is the potted shrimps.
0:14:26 > 0:14:29I would like more spinach, potatoes a little more cooked,
0:14:29 > 0:14:34- and then it would be straight As. - Les Dennis knows what he's doing!
0:14:34 > 0:14:38I think the flavours are great. I think the seasoning's brilliant.
0:14:38 > 0:14:42- I love his presentation. I think he's got all that right.- Good dish.
0:14:44 > 0:14:46Whoa!
0:14:46 > 0:14:48HE LAUGHS
0:14:49 > 0:14:51I am so relieved!
0:14:51 > 0:14:55'I'm loving it, and I would love to go all the way.'
0:14:55 > 0:14:57Wow! How amazing would that be?
0:14:59 > 0:15:03- 15 minutes left until your fish are ready?- Yes.
0:15:06 > 0:15:10Brian's menu is the only menu description I've seen
0:15:10 > 0:15:14that actually needs punctuating to make sense of it. It is so long.
0:15:14 > 0:15:16Oh, my hands!
0:15:16 > 0:15:20It's a very complex set of circumstances,
0:15:20 > 0:15:23and if he does it right, it will be very delicious,
0:15:23 > 0:15:27and if he slips up on any one of these many elements,
0:15:27 > 0:15:30it will be horrid.
0:15:31 > 0:15:33Brian, four minutes left, mate.
0:15:33 > 0:15:35Oh, OK.
0:15:38 > 0:15:41- BRIAN CHUCKLES - Oh!
0:15:41 > 0:15:44All right. You got to get moving. Let's go.
0:15:44 > 0:15:47How many more bits have you got to put on?
0:15:47 > 0:15:49- Oh, just a... Well... - About seven?
0:15:49 > 0:15:51Yes.
0:15:54 > 0:15:57You're not going to try and balance that... Oh!
0:15:59 > 0:16:01Beautiful-looking dish, mate.
0:16:02 > 0:16:05- Is that it? - Yes.- Go get 'em, son.
0:16:05 > 0:16:07Right.
0:16:07 > 0:16:11Oh, look, I admire the skill and the art form, but, wow!
0:16:21 > 0:16:23Thank you.
0:16:23 > 0:16:27This is, um, pan-fried sea bass on a bed of baby leeks,
0:16:27 > 0:16:32fondant potato with crumbled chorizo,
0:16:32 > 0:16:35- with a samphire tempura batter. - Thank you.- Thank you.
0:16:35 > 0:16:37Thank you.
0:16:38 > 0:16:43There's a lot going on here, and I hope that it's delicious,
0:16:43 > 0:16:46because that amount of work deserves to be rewarded.
0:16:51 > 0:16:56The tempura... He's managed to get a really good, crisp batter.
0:16:57 > 0:17:00His veloute is just in the right quantity with the rest of the dish.
0:17:00 > 0:17:03It's all really very well balanced.
0:17:03 > 0:17:06I think this is just a couple of notches down from brilliant.
0:17:06 > 0:17:10The fish is slightly overcooked. The sauce is slightly under-seasoned.
0:17:10 > 0:17:13But there's some really good ideas in here.
0:17:13 > 0:17:16I like the potato and I like the tempura,
0:17:16 > 0:17:19but whether it's the kind of plate of food
0:17:19 > 0:17:22someone sends out feed you, I don't know.
0:17:22 > 0:17:27I mean, it's a bit more artistic than, perhaps, it should be.
0:17:29 > 0:17:31There are some really nice flavours on there.
0:17:31 > 0:17:35The fish is really delicate. I like the smoky sweetness
0:17:35 > 0:17:38of the chorizo, and the butteriness of the potato.
0:17:38 > 0:17:41He's pushing the boundaries, and good on him for taking the risk.
0:17:47 > 0:17:50Never in my wildest dreams did I ever think
0:17:50 > 0:17:52I'd be cooking for anybody like them,
0:17:52 > 0:17:55or make the progress that I have so far.
0:17:55 > 0:17:59It's just been absolutely extraordinary. It's really weird.
0:18:01 > 0:18:04- You've got five minutes. Are we going to get it up?- We're good.
0:18:05 > 0:18:09Olive-and-rosemary-crusted rack of lamb. Sounds terrific.
0:18:10 > 0:18:14Sweet-potato fondant... What an abomination.
0:18:14 > 0:18:17What's wrong with a potato fondant?
0:18:20 > 0:18:23- Bring the pot a bit closer. - I'll do them one at a time
0:18:23 > 0:18:26so I don't panic myself. It's a good idea, John.
0:18:26 > 0:18:28I'm on a roll here, you see.
0:18:30 > 0:18:3260 seconds left.
0:18:34 > 0:18:37Don't bother. Going to get yourself in all sorts of trouble.
0:18:38 > 0:18:41- Have you got a bit of dressing to go on there?- Yeah.
0:18:44 > 0:18:47- Anything else to go on them? - No. That's the lot.
0:18:47 > 0:18:50- OK, good. - Right, let's go.
0:18:55 > 0:18:58- It's an odd little dish, John! - Odd! Yes!
0:19:03 > 0:19:06How you doing?
0:19:06 > 0:19:09- Right. Ladies first. - Oh, lovely. Thank you.- Indeed.
0:19:11 > 0:19:14We have a black-olive-and-rosemary crusted lamb
0:19:14 > 0:19:16with some fondant potato,
0:19:16 > 0:19:19and the dressing is black olive with tomato.
0:19:19 > 0:19:22- Enjoy. - Thanks.- Thank you.
0:19:24 > 0:19:26Look, I don't want to be too vulgar,
0:19:26 > 0:19:29but that crust does look like the animal's been served
0:19:29 > 0:19:33with the bit out the other end. It's not pretty. It's not pretty.
0:19:39 > 0:19:42The lamb is, frankly, undercooked. When you feel your knife pulling
0:19:42 > 0:19:45against the connective tissue, something's up.
0:19:45 > 0:19:48The one thing I like is the tomato black-olive dressing.
0:19:48 > 0:19:51Other than that, this is the silence of the lambs.
0:19:51 > 0:19:56Newsflash - there ain't no point in making sweet-potato fondant.
0:19:56 > 0:20:00It's a nasty, sludgy sort of thing.
0:20:00 > 0:20:03It's a shame that he didn't manage to quite cook the lamb enough,
0:20:03 > 0:20:06because it was a lovely piece of lamb, well seasoned,
0:20:06 > 0:20:08and it seemed like he'd managed to rest it.
0:20:08 > 0:20:10You're being too nice. You're looking for something
0:20:10 > 0:20:15to be nice about, because you have very fond memories of Boyzone.
0:20:15 > 0:20:17- He's part of a popular-music combo, is he?- Yeah.
0:20:17 > 0:20:19Ah!
0:20:23 > 0:20:25Really quite horrible.
0:20:25 > 0:20:29Barely cooked lamb with sweet potato.
0:20:29 > 0:20:31That is quite awful. You've had one mouthful.
0:20:31 > 0:20:34You don't have to. That's horrible.
0:20:34 > 0:20:38This, though, is the first time we've seen Shane have a disaster.
0:20:42 > 0:20:44HE LAUGHS
0:20:44 > 0:20:46'I'm really in the dark
0:20:46 > 0:20:50'with whether that dish was enough to get me through.'
0:20:50 > 0:20:52I don't know if the presentation was good enough.
0:20:52 > 0:20:54I don't know if the lamb's done.
0:20:54 > 0:20:57I don't know if this is not enough on the plate.
0:20:57 > 0:20:59Um...
0:20:59 > 0:21:02Honestly, I'm... Shutdown.
0:21:04 > 0:21:08- You got three minutes to put that food in front of those critics.- OK.
0:21:09 > 0:21:12I'll do my wiping in a minute.
0:21:12 > 0:21:15Janet and wiping in the same sentence!
0:21:15 > 0:21:17I know. It's a world first.
0:21:17 > 0:21:19Escalope of pheasant breast...
0:21:19 > 0:21:23We have no idea what it's going to be like at all. There's not a clue.
0:21:23 > 0:21:25Vegetables? Who knows?
0:21:25 > 0:21:27Sauce? Who knows?
0:21:27 > 0:21:30Can I just say, it looks rustic.
0:21:31 > 0:21:34- Because it is what it is. - Absolutely. So are you.
0:21:35 > 0:21:40Never underestimate Janet Street-Porter. I bet it'll be great.
0:21:44 > 0:21:46Right. Time's up. Looking good.
0:21:46 > 0:21:48- Right. Rings off. - Rings off.
0:21:48 > 0:21:51- Look at that! - Nearly all right.
0:21:51 > 0:21:53- What about these? - Leave 'em. No!
0:21:53 > 0:21:56- I couldn't do anything about it! - You'll smudge it. Leave 'em!
0:21:56 > 0:21:58Hurray!
0:21:58 > 0:22:00- Beautiful. Beautiful. - It is a lovely colour.
0:22:00 > 0:22:04- Same colour as your hair, that is. - Yeah.- Come on!
0:22:04 > 0:22:06- OK. - Thanks, Janet.
0:22:09 > 0:22:12- I like that. - Yeah, it's great.- Really like that.
0:22:16 > 0:22:19SHE LAUGHS
0:22:21 > 0:22:24- Lovely to see you, too. - Lovely to see you.
0:22:24 > 0:22:27- Who wants it first? - Girls first.
0:22:27 > 0:22:29Thanks, Janet.
0:22:29 > 0:22:31I've made escalope of pheasant breast,
0:22:31 > 0:22:34and beetroot spelt risotto
0:22:34 > 0:22:37with red chard for the stir-fried veg.
0:22:37 > 0:22:43- And the jelly?- That's apple- and-chilli jelly that I made myself.
0:22:43 > 0:22:45Thank you very much.
0:22:45 > 0:22:48Enjoy it!
0:22:49 > 0:22:53It's got a certain rustic charm, hasn't it?
0:22:53 > 0:22:56A simple presentation, and none the worse for that.
0:23:01 > 0:23:04I think the pheasant is just very, very dry.
0:23:04 > 0:23:08If you put it together with the jelly, it's quite pleasant.
0:23:08 > 0:23:11I like the jelly. The rest of it is "meh".
0:23:11 > 0:23:13Maybe I've been luckier than you with my escalope.
0:23:13 > 0:23:18Mine is really moist. She's got garlic flavours in there.
0:23:18 > 0:23:21She's got some nuts in there as well, and herbs.
0:23:21 > 0:23:25I'm very, very happy, particularly with my jelly and my escalope.
0:23:25 > 0:23:28I think that's as good as anything we've had today.
0:23:28 > 0:23:30This is Stockholm Syndrome, isn't it?
0:23:30 > 0:23:32You worked for her and you lived with her,
0:23:32 > 0:23:35and you're like Patty Hearst locked in the cupboard
0:23:35 > 0:23:37with the Symbionese Liberation Army,
0:23:37 > 0:23:39and you've given yourself over to Janet.
0:23:39 > 0:23:42I could take my revenge on her after years of abuse,
0:23:42 > 0:23:45but I'm not going to. This is good.
0:23:47 > 0:23:49I love the nutty crust on that pheasant.
0:23:49 > 0:23:52Really good, moist meat.
0:23:52 > 0:23:54But I especially love the bitterness
0:23:54 > 0:23:57that's coming from the radicchio-and-chard combination.
0:23:57 > 0:24:00I tell you what - that is a good, good dish.
0:24:05 > 0:24:07I think it went all right. I don't know.
0:24:07 > 0:24:10It looked nice.
0:24:10 > 0:24:13This is something I love eating, so it was good.
0:24:15 > 0:24:18I think today was a little bit nuts.
0:24:18 > 0:24:21MasterChefs have all gone a little bit stir crazy.
0:24:21 > 0:24:25- A bit outrageous, you mean? - Well, we just had some crazy food.
0:24:25 > 0:24:28Not just some crazy food. We had loads of crazy food.
0:24:28 > 0:24:30What's happened to them since we last saw them?
0:24:30 > 0:24:34Right before our eyes, Les Dennis is becoming a good cook.
0:24:34 > 0:24:37We saw a quietly confident Les Dennis walk in this kitchen today,
0:24:37 > 0:24:41somebody that really did believe in their dish,
0:24:41 > 0:24:43and it was good.
0:24:43 > 0:24:47We're both very surprised by the amount of work that Brian did.
0:24:47 > 0:24:49I'm not a great fan of food like that,
0:24:49 > 0:24:52but I've got to admire Brian's ambition.
0:24:52 > 0:24:55I've got to admire the fact that he puts all that on a plate,
0:24:55 > 0:24:57and everything is cooked very, very well.
0:24:57 > 0:25:00I've always admired Janet's cooking. I admire the fact
0:25:00 > 0:25:02that she's having a go at presentation,
0:25:02 > 0:25:05and I think today she actually pulled it off.
0:25:05 > 0:25:08Good, big, hearty dish. I liked it a lot.
0:25:08 > 0:25:12There are two cooks today who I believe are in the running
0:25:12 > 0:25:14to be knocked out of the competition -
0:25:14 > 0:25:18Ade and his tuna and fennel overload,
0:25:18 > 0:25:21and Shane and his death-by-lamb.
0:25:23 > 0:25:27'I want to stay in, because the final is just there.'
0:25:28 > 0:25:31And...what's the point in going out now?
0:25:31 > 0:25:35It'd be a bit saddening, really.
0:25:35 > 0:25:38From the bottom of my heart, I guess I'd like to stay.
0:25:39 > 0:25:42'I'd really like to go through. I would.
0:25:42 > 0:25:44'I'd really like to go through.
0:25:44 > 0:25:47'But after that challenge,
0:25:47 > 0:25:51'I think my chances of staying on are about 50/50.'
0:25:53 > 0:25:55But there you go.
0:25:55 > 0:25:59- Who's it going to be? - Boyzone or Bottom.
0:26:16 > 0:26:19Today was fretful,
0:26:19 > 0:26:21and we had plenty of ups and downs.
0:26:23 > 0:26:26And we've now made a decision.
0:26:29 > 0:26:32The person leaving the competition is...
0:26:37 > 0:26:39..Shane.
0:26:39 > 0:26:41SONG: "No Matter What" by Boyzone
0:26:41 > 0:26:44# No matter what they tell us
0:26:44 > 0:26:47# No matter what they do
0:26:49 > 0:26:52# No matter what they teach us...
0:26:52 > 0:26:54You keep cooking, huh?
0:26:54 > 0:26:59# What we believe is true...
0:27:01 > 0:27:05I'm a little bit sad to see the back of Celebrity MasterChef,
0:27:05 > 0:27:09because I had an amazing time. I've really loved it.
0:27:09 > 0:27:12'I've learned so much.
0:27:15 > 0:27:18'I've come on quite a fantastic journey.'
0:27:19 > 0:27:22'So, yeah, a little bit gutted to go.'
0:27:23 > 0:27:26But every day and every struggle that we went through
0:27:26 > 0:27:28has most definitely been worth it.
0:27:32 > 0:27:34# No, no matter what
0:27:34 > 0:27:36# No, no matter what
0:27:36 > 0:27:40# That's all that matters to me #
0:27:40 > 0:27:43THEY CHATTER AND LAUGH
0:27:44 > 0:27:47I don't really know how I did it,
0:27:47 > 0:27:51or whether I'm worthy of it or not, but I'm here.
0:27:55 > 0:27:59- BRIAN:- 'At the beginning, I had no idea I'd get this far.'
0:27:59 > 0:28:02It's fantastic, absolutely fantastic. I'm so chuffed.
0:28:02 > 0:28:06- Thank you! - Thank you so much.
0:28:06 > 0:28:08- Cheers.- Well done. - Here's to you.
0:28:10 > 0:28:12Well done, guys. Final four!
0:28:12 > 0:28:15Cheers! Well...
0:28:17 > 0:28:22'Next week it's the finals, and the pressure reaches its peak.'
0:28:23 > 0:28:27- Oh, I hate this. - Agh! I've lost it.
0:28:27 > 0:28:29- Oh! - No!
0:28:29 > 0:28:31No, no!
0:28:33 > 0:28:37- John, that's a disaster. - The dish was phenomenal.
0:28:46 > 0:28:50Subtitles by Red Bee Media Ltd
0:28:50 > 0:28:54E-mail subtitling@bbc.co.uk
0:28:54 > 0:28:54.