0:00:02 > 0:00:05'It's the final week of Celebrity MasterChef.'
0:00:05 > 0:00:09Once you get on this train, you just don't want to get off.
0:00:09 > 0:00:12You just want to make the end, particularly when you're so close.
0:00:12 > 0:00:14You want to be in the last three.
0:00:15 > 0:00:18I'm really taking the competition seriously now
0:00:18 > 0:00:20because I would love to get to the final.
0:00:20 > 0:00:22That would be a dream.
0:00:23 > 0:00:26I'm not going to do something unless I do it 100 percent.
0:00:26 > 0:00:30If I'm going to commit to something, I'm going to prove I can do it well.
0:00:32 > 0:00:35MasterChef so far has been like climbing a mountain.
0:00:35 > 0:00:38Now I feel like I've got to the little shoulder before the summit,
0:00:38 > 0:00:40it seems ridiculous to not run it.
0:00:40 > 0:00:46'But to reach the summit, they'll need to make it through their most daunting challenges yet.'
0:00:46 > 0:00:49NO! No, no!
0:00:49 > 0:00:51Spot on. I loved it.
0:00:51 > 0:00:54I would be happy to pay for that.
0:00:54 > 0:00:58Finals Week, and now the competition really starts to hot up.
0:00:58 > 0:01:00Today we lose one of our final four.
0:01:00 > 0:01:04We will have, finally, our last three.
0:01:11 > 0:01:14'Four celebrities remain in the running
0:01:14 > 0:01:16'to take the MasterChef title,
0:01:16 > 0:01:20'but at the end of today, one of them will be going home.
0:01:20 > 0:01:23'To prove they've got what it takes to stay,
0:01:23 > 0:01:26'they'll need to show they can combine creativity
0:01:26 > 0:01:28'with precision.'
0:01:30 > 0:01:34'They're travelling to One Aldwych in Central London,
0:01:34 > 0:01:37'home to some of the city's most well-crafted patisserie.'
0:01:37 > 0:01:40We do a very modern interpretation of afternoon tea.
0:01:40 > 0:01:42We still like to keep it a little bit traditional
0:01:42 > 0:01:48but we like to throw in some modern, contemporary touches to what we do.
0:01:48 > 0:01:52We need consistency, it needs to be on time,
0:01:52 > 0:01:55it needs to fit with the atmosphere of the beautiful space,
0:01:55 > 0:01:59but it's about, ultimately, the food tasting wonderful.
0:02:05 > 0:02:08I think an afternoon tea is a wonderful challenge
0:02:08 > 0:02:13because it's complicated and it's got to be eye-catching, it's got to be pretty.
0:02:13 > 0:02:15There is very little variable in pastry.
0:02:15 > 0:02:19It's got to be absolutely exact!
0:02:25 > 0:02:28- Morning.- ALL: Good morning. - I'm Dominic, executive chef here.
0:02:28 > 0:02:32- Nice to meet you all.- How do you do? - Hi. How are you all doing?- Good.
0:02:32 > 0:02:35Here's a selection of what we're going to be doing today.
0:02:35 > 0:02:41You've got just under three hours, so you might think you've got plenty of time, but that will go quickly.
0:02:41 > 0:02:45Keep calm, relax, focus on it and you'll be fine.
0:02:46 > 0:02:49'Chef Dominic has set each of them the task
0:02:49 > 0:02:53'of replicating two of his complex recipes,
0:02:53 > 0:02:56'one savoury and one sweet.'
0:02:56 > 0:02:58Traditional afternoon tea.
0:02:58 > 0:03:00Here, in a restaurant like this,
0:03:00 > 0:03:04it will be a little more minimalist and fine and delicate,
0:03:04 > 0:03:07so I think that is probably the biggest challenge.
0:03:07 > 0:03:11It's something completely different and quite interesting
0:03:11 > 0:03:13and we'll learn a lot, which is great.
0:03:15 > 0:03:19I'm slightly nervous about having to do fiddly decorations and stuff like that.
0:03:19 > 0:03:22You do get nervous and you hands start to shake,
0:03:22 > 0:03:24so it could be quite difficult.
0:03:24 > 0:03:30I'm really worried I might have to spend hours making a cake the size of a marble!
0:03:30 > 0:03:34I mean, if I'm going to make a cake, it'd better be a big one.
0:03:35 > 0:03:39'Brian has been asked to make the rhubarb macarons
0:03:39 > 0:03:42'and mini Scotch eggs.'
0:03:43 > 0:03:46'His first job is to make the vanilla cream
0:03:46 > 0:03:49'for the macaron centre.'
0:03:49 > 0:03:52I think the macaron is probably the trickiest.
0:03:52 > 0:03:54There is a real art to it, apparently.
0:03:54 > 0:03:56I guess you've got to get them absolutely right
0:03:56 > 0:04:00so you get softness in the centre. That's the tricky thing.
0:04:00 > 0:04:02There's a nice, calm atmosphere here.
0:04:02 > 0:04:05We'll see if that changes!
0:04:08 > 0:04:11This is supposed to thicken.
0:04:11 > 0:04:14Come on. Thicken, thicken, thicken.
0:04:15 > 0:04:19Ooh, hooray! It's beginning to go!
0:04:19 > 0:04:22- That's probably about right. - Yes? So I'll transfer that now.
0:04:29 > 0:04:31'He then has to pipe out the rhubarb mixture
0:04:31 > 0:04:34'for the macaron shells.'
0:04:37 > 0:04:40The most important thing is, we need it nice and even
0:04:40 > 0:04:44because when you make the macaron, you put the two sides together.
0:04:44 > 0:04:47- So you don't want one that size and one that size.- Right. I see.
0:04:47 > 0:04:51Just a nice, even squeeze.
0:04:51 > 0:04:54Try and keep it... Try and keep it up if you can.
0:04:54 > 0:04:57That's a bit of a problem, isn't it?
0:04:58 > 0:05:01That's it. You need a bit more gap.
0:05:04 > 0:05:08- Just watch your hand there. - I can't do it!
0:05:12 > 0:05:14That's better.
0:05:18 > 0:05:21All right, Brian, it's not brilliant
0:05:21 > 0:05:24but for a first go, it's not too bad, all right?
0:05:24 > 0:05:27- Yes. They're very homely! - They are very homely.- Yes.
0:05:27 > 0:05:30- Thank you.- OK.
0:05:31 > 0:05:35'Les is making a modern take on a tomato gazpacho soup,
0:05:35 > 0:05:38'a clear flavoured jelly, topped with foam.
0:05:38 > 0:05:42'His sweet element is Battenberg cake.
0:05:42 > 0:05:46'His first job is to chop the vegetables for the gazpacho.'
0:05:46 > 0:05:49It's just a question of making sure you follow the recipe.
0:05:49 > 0:05:51I've got to start the savoury first
0:05:51 > 0:05:56because that needs to get in a muslin for two hours, so I'm doing that first.
0:05:56 > 0:06:02All this is going into a blender, so I don't need to chop it too finely.
0:06:15 > 0:06:16How is it, Les?
0:06:16 > 0:06:19- What's your feeling? - It looks a nice colour.
0:06:19 > 0:06:23- I just tasted it and I think it may need a little more salt and pepper.- OK.
0:06:23 > 0:06:26The important thing is, get the seasoning in there
0:06:26 > 0:06:29- and leave it for a couple of hours. - OK.
0:06:29 > 0:06:31'He leaves the puree in the muslin
0:06:31 > 0:06:35'so the clear gazpacho juice will filter through.
0:06:35 > 0:06:39'Next, he gets to work on his Battenberg cake mix.'
0:06:39 > 0:06:43I always wondered how you got it into those four different colours.
0:06:43 > 0:06:44I'm going to find out!
0:06:44 > 0:06:48I love Battenberg. I think it's a lovely cake.
0:06:48 > 0:06:50Real old-fashioned English cake.
0:06:50 > 0:06:54Well, it doesn't sound like it's English, does it?
0:06:54 > 0:06:56It sounds like it's probably German!
0:07:01 > 0:07:06'Janet is making mushroom-filled brioche
0:07:06 > 0:07:10'and chocolate-coated blueberry parfait lollipops.'
0:07:13 > 0:07:15Afternoon tea means
0:07:15 > 0:07:17big fat bum.
0:07:19 > 0:07:22'Having made the bread mix for the brioche...'
0:07:22 > 0:07:25So that's half an hour. Right, OK.
0:07:25 > 0:07:30'..she starts on the mushroom duxelle for the centre.'
0:07:30 > 0:07:32Brioche is not something I've made before.
0:07:32 > 0:07:36I love mushrooms. I do a lot of cooking with mushrooms because I pick a lot of wild mushrooms.
0:07:36 > 0:07:40The thing about mushrooms is, they've got a lot of liquid in them.
0:07:40 > 0:07:43A surprising amount of liquid comes out of them.
0:07:43 > 0:07:46It's coming out of this one now.
0:07:48 > 0:07:54'Janet now begins whisking egg yolks for her parfait lollipops.
0:07:54 > 0:07:57'She has to heat a sugar syrup and add it to the egg.'
0:07:57 > 0:08:01- 118. It's important you stick at 118, you know that, right?- Yes.
0:08:01 > 0:08:06- If you start going more than that, you'll have a problem. - 118. It's getting there!
0:08:07 > 0:08:10Agh! It's done it!
0:08:10 > 0:08:12Ah. Right, now, get a...
0:08:15 > 0:08:18We make bread at home, and that's quite precise,
0:08:18 > 0:08:21and cooking roast meals is quite precise,
0:08:21 > 0:08:25but cooking these little ditsy things is a bit...
0:08:25 > 0:08:27Oh, sorry, Chef!
0:08:28 > 0:08:31- Little ditsy things, Janet?! - Don't take it personally!
0:08:31 > 0:08:34Mini brioches. If you were round my house, they'd be jumbo!
0:08:34 > 0:08:38- You get a big loaf of brioche, do you?- Exactly.
0:08:42 > 0:08:45'Ade is making the Welsh rarebit.
0:08:45 > 0:08:49'First he has to make the topping, starting with a cheesy roux.'
0:08:49 > 0:08:53It's just too dry a mixture to melt all this cheese.
0:08:53 > 0:08:57I started off with that tiny amount of roux and I'm adding the cheese slowly.
0:08:57 > 0:09:01- I don't want to burn the cheese. - You can take it off. You can add...
0:09:01 > 0:09:02- Add everything?- Yes.
0:09:02 > 0:09:07'Next, he adds eggs, breadcrumbs, mustard and Worcester sauce.'
0:09:09 > 0:09:14'The secret of a good rarebit is balancing all these ingredients.'
0:09:14 > 0:09:16I've never made a cheese sauce with eggs in before.
0:09:16 > 0:09:20It's important you don't give that heat because you'll get scrambled egg.
0:09:20 > 0:09:23- You just need to take it off and melt it all through.- OK.
0:09:23 > 0:09:28- It needs to be warm enough to melt the cheese, but not hot enough to cook the eggs.- Good idea.
0:09:28 > 0:09:30'He also makes a start on his sweet element -
0:09:30 > 0:09:32'a mango delice -
0:09:32 > 0:09:36'mango mousse layered with raspberry sponge
0:09:36 > 0:09:39'and topped with raspberry glaze.'
0:09:40 > 0:09:43I'm not a cakey man in the kitchen.
0:09:43 > 0:09:46I used to have a cake I used to make for the cricket team.
0:09:46 > 0:09:48I always made the same cake,
0:09:48 > 0:09:50cherry and almond, which was very easy.
0:09:50 > 0:09:55Whack all the ingredients together and stick it in the oven - that kind of baking.
0:09:55 > 0:09:58So this is much more complex.
0:09:59 > 0:10:03'He begins by baking the sponge base.'
0:10:03 > 0:10:07Ade, I hate to ask you when you're in the middle of concentrating,
0:10:07 > 0:10:10- but what are you making? - Mango and raspberry delice.
0:10:10 > 0:10:14- I love a delice!- I've learnt a lot about this kind of pastry,
0:10:14 > 0:10:16about aerating it with a lot of...
0:10:16 > 0:10:18There's no raising agent in this, as you can see.
0:10:18 > 0:10:21- How many of these have you got to make?- 12.
0:10:21 > 0:10:22All precise?
0:10:22 > 0:10:24Well, that's the hope, isn't it?
0:10:24 > 0:10:26- What's this, like a mango mousse? - Yes.
0:10:26 > 0:10:29- And you've got to make a jelly? - There's no jelly in it!
0:10:29 > 0:10:31A glaze, we call that in the business! It's not a jelly.
0:10:31 > 0:10:34It's a glaze!
0:10:34 > 0:10:39'He then adds a mango mousse layer to the sponge.'
0:10:41 > 0:10:44Ade has got one of the most difficult sweets to do.
0:10:44 > 0:10:48That mango delice has got to be precise mousse,
0:10:48 > 0:10:51light enough to make it stunningly beautiful,
0:10:51 > 0:10:54heavy enough so it stands up,
0:10:54 > 0:10:57and it's got to take a topping, as well.
0:10:59 > 0:11:01- How satisfying is that, Ade? - That's lovely.
0:11:01 > 0:11:05- This is going to be a good party! - It's going to be a good party. - When are the kids arriving?!
0:11:06 > 0:11:12'The diners for the traditional afternoon tea are a group of Pearly Kings and Queens,
0:11:12 > 0:11:15'the London charitable tradition
0:11:15 > 0:11:18'devoted to raising money for the capital's charities.'
0:11:18 > 0:11:19We're like a family
0:11:19 > 0:11:23and we love going out in groups,
0:11:23 > 0:11:25and we all love surprises.
0:11:25 > 0:11:28I'm really looking forward to my tea today.
0:11:28 > 0:11:33We usually go locally, but this is a real treat.
0:11:33 > 0:11:34One hour 20 minutes, OK?
0:11:34 > 0:11:38Completely finished, on the pass, one hour 20 minutes, OK?
0:11:39 > 0:11:42Four celebs, and between them we've got macarons,
0:11:42 > 0:11:45parfaits, delices and Battenberg cake.
0:11:45 > 0:11:49I'm really impressed with our four. They're thinking about what they're doing,
0:11:49 > 0:11:54they're a bit confused because they're having to follow recipes, but they're learning.
0:11:55 > 0:11:58'Brian's macarons are ready.'
0:11:58 > 0:12:01- What do you think, Brian? - They've got much more even now!
0:12:01 > 0:12:05- You're lucky they spread out!- Yes!
0:12:07 > 0:12:10'Next, he turns his attention to peeling the quail's eggs
0:12:10 > 0:12:13'for his mini Scotch eggs.'
0:12:14 > 0:12:16This is a very delicate task.
0:12:16 > 0:12:19It's incredibly tricky, I have to say.
0:12:19 > 0:12:22I'm sure there's a knack to this and I don't have it.
0:12:22 > 0:12:25I've only got six to do, I've been here about half an hour.
0:12:25 > 0:12:27- Are you making 12?- No.
0:12:27 > 0:12:31- I'm only making six halves. - Oh, I see. Cheating!
0:12:31 > 0:12:33Well, that's the recipe.
0:12:35 > 0:12:37'With the eggs peeled,
0:12:37 > 0:12:39'he has to wrap them in sausage meat.'
0:12:39 > 0:12:43Oh, no, that's broken!
0:12:43 > 0:12:47Good job I've got a spare! Cor, that just shows you...
0:12:47 > 0:12:50This really is unbelievably delicate. I can't believe it.
0:12:50 > 0:12:55It's a very tricky operation. I've never done anything like this before at all.
0:12:55 > 0:12:58But it's a lovely idea.
0:12:59 > 0:13:02'Les is making the yellow and pink sponges
0:13:02 > 0:13:05'for his Battenberg.'
0:13:05 > 0:13:07That looks nice, doesn't it?
0:13:07 > 0:13:12Now it's got to go in to bake for 25 minutes at 168.
0:13:18 > 0:13:20Les is getting on quite nicely,
0:13:20 > 0:13:24but the key for him is when he rolls the Battenberg and cuts the sponge into squares.
0:13:24 > 0:13:28So he's still got another technical element to come in about another 20 minutes.
0:13:30 > 0:13:32'His gazpacho juice is now ready
0:13:32 > 0:13:35'but it will still need half an hour to set.'
0:13:35 > 0:13:38You need to get this in the freezer.
0:13:39 > 0:13:43Les, that needs to be passed again. The gelatine hasn't melted.
0:13:43 > 0:13:46It needs to be completely clear.
0:13:46 > 0:13:48- You've got a bit to do in half an hour.- OK.
0:13:48 > 0:13:53- Are you going to be ready in time? - I don't know. I don't know, Chef.
0:13:58 > 0:14:02'Janet now pipes her blueberry parfait mix
0:14:02 > 0:14:05'into lollipop moulds.'
0:14:05 > 0:14:09Twice in a week I've had to use a piping bag.
0:14:09 > 0:14:14Even on my wedding cake, I never used a piping bag.
0:14:14 > 0:14:17- SHE GROANS - Look at this.
0:14:18 > 0:14:22Oh, God, it's so hard to control!
0:14:27 > 0:14:29SHE GROANS
0:14:29 > 0:14:31Janet's got quite a complicated little sweet,
0:14:31 > 0:14:35a blueberry parfait, which is in a cylinder with a stick in it,
0:14:35 > 0:14:39and then once it's all set, you've got to dip it in chocolate so it coats the outside.
0:14:39 > 0:14:40Difficult. Really difficult.
0:14:40 > 0:14:45'She can now turn her attention back to her brioche
0:14:45 > 0:14:48'and begins filling them with the mushroom duxelle,
0:14:48 > 0:14:52'a mixture of finely chopped mushrooms, shallots and butter,
0:14:52 > 0:14:55'cooked down to a paste.'
0:14:55 > 0:14:59They look fabulous! Why are you getting in such a tizz?
0:14:59 > 0:15:02Because you've got to plait it!
0:15:02 > 0:15:05- It is like an artwork, isn't it? - It's only a duxelle, isn't it?
0:15:05 > 0:15:09It might only be a duxelle to you, it's half a day of my life.
0:15:09 > 0:15:12- Are you up to speed at the moment? - I don't know.
0:15:12 > 0:15:15- I'm not thinking like that. - How are you thinking?
0:15:15 > 0:15:17I'm thinking, "Let's get through it.
0:15:17 > 0:15:22"Let's not lose it. Let's be calm under pressure.
0:15:22 > 0:15:25"Let's imagine I'm editing a newspaper,
0:15:25 > 0:15:28"not folding a bit of dough."
0:15:31 > 0:15:34OK, so we need half an hour.
0:15:34 > 0:15:36- OK.- That takes us to quarter past one.- All right -
0:15:36 > 0:15:39Then they take eight minutes to cook.
0:15:39 > 0:15:42- So you're going to be just on time. - Quarter past, yes.
0:15:45 > 0:15:49'Ade prepares the bread for his Welsh rarebit.'
0:15:49 > 0:15:51It's going quite well.
0:15:51 > 0:15:54I've changed my glasses!
0:15:56 > 0:15:59'He tops the delice with the raspberry glaze,
0:15:59 > 0:16:02'allowing it time to set.'
0:16:08 > 0:16:10Is that enough on top?
0:16:10 > 0:16:15It looks good. Just one final thing - we're going to blow the top to get rid of these air bubbles.
0:16:15 > 0:16:17- So, a blowtorch gets rid of bubbles? - Yes.
0:16:17 > 0:16:19Sounds like my kind of fun!
0:16:21 > 0:16:23Just gently. That's it. See the bubbles disappear?
0:16:23 > 0:16:26Wow, that's fantastic, isn't it?
0:16:27 > 0:16:30- That's going to give us a kind of... - A nice shine.
0:16:30 > 0:16:33- That's enough.- Is that enough? - That's fine, yes.
0:16:34 > 0:16:39I'm a bit worried about that cable going in it so I'm going to put it up there.
0:16:39 > 0:16:41Ohh!
0:16:41 > 0:16:43Don't you dare drop that.
0:16:46 > 0:16:49Thank you. Just!
0:16:49 > 0:16:51That was so close!
0:16:51 > 0:16:54You didn't want to start that again, did you?
0:17:00 > 0:17:04Welsh rarebit. I love Welsh rarebit. Bit of HP Sauce on it, lovely!
0:17:04 > 0:17:06I do like mini Scotch eggs.
0:17:06 > 0:17:11As an old wartime soldier, a bit of Battenberg is good for you.
0:17:13 > 0:17:15'Les's big challenge now
0:17:15 > 0:17:18'is to construct his Battenberg.
0:17:18 > 0:17:20'He needs to level it off
0:17:20 > 0:17:24'and then create the distinctive coloured quarters.'
0:17:30 > 0:17:32- How are we doing, Les?- OK, I think.
0:17:32 > 0:17:35I don't want to put too much jam on.
0:17:35 > 0:17:38You need to go a bit quicker or you won't be ready in 15 minutes.
0:17:38 > 0:17:42- You've got to get your tomato jellies on, as well, now.- OK.
0:17:43 > 0:17:47Les, don't squeeze it, saw it. No pressure on it. Just saw it.
0:17:47 > 0:17:49- That's it.- Thank you.
0:17:49 > 0:17:54'He finishes by wrapping it in marzipan.'
0:18:01 > 0:18:04They look OK now, but there's still a lot of work to do.
0:18:04 > 0:18:08All of this has to be finished off and have excellent presentation.
0:18:08 > 0:18:11That doesn't come in seconds.
0:18:12 > 0:18:14I'm coming your way.
0:18:14 > 0:18:17'Janet's brioches are ready.'
0:18:17 > 0:18:20They look lovely! SHE SIGHS IN RELIEF
0:18:20 > 0:18:24- How satisfying is that, Janet? - It's good.
0:18:24 > 0:18:26Probably better than giving birth.
0:18:26 > 0:18:28They smell delicious.
0:18:28 > 0:18:31They look brilliant, don't they?
0:18:33 > 0:18:37'Ade is now finishing off his Welsh rarebits.'
0:18:37 > 0:18:41Don't get stuck together, you fools!
0:18:41 > 0:18:44You're all individuals!
0:18:49 > 0:18:54'And it's finally time to see if his mango delice has set.'
0:18:54 > 0:18:56Hey!
0:18:57 > 0:18:59Hey! Look at that!
0:18:59 > 0:19:02- How cool is that? - That's not bad, is it?
0:19:02 > 0:19:05Guys, you've got five minutes before we need to serve.
0:19:05 > 0:19:08Five minutes before we need to serve.
0:19:12 > 0:19:15That one was too near the edge.
0:19:26 > 0:19:28Oh, I hate this.
0:19:29 > 0:19:31Why don't they just stand up?
0:19:31 > 0:19:34That's the way to do it, serve them like that.
0:19:39 > 0:19:42'On the other side of the kitchen,
0:19:42 > 0:19:46'Janet's about to find out if her lollipops have set.'
0:19:47 > 0:19:50- Just.- Just.- Just.
0:19:52 > 0:19:55'Now she has to dip them in the melted chocolate.'
0:19:55 > 0:19:57Is it...? Right, I've got it.
0:19:57 > 0:20:00Ahh! I've lost it.
0:20:02 > 0:20:06- I've got it.- Dip it. Then you want to stand it in that.
0:20:06 > 0:20:08Oh, no!
0:20:10 > 0:20:14They're not set enough. The chocolate's set on them but they're not set enough.
0:20:14 > 0:20:17They're just sliding down the stick.
0:20:17 > 0:20:20I'll put them back in the freezer.
0:20:26 > 0:20:30'Meanwhile, Brian's deep-fried his Scotch eggs.'
0:20:30 > 0:20:32This is the moment of truth,
0:20:32 > 0:20:35hoping that they're soft-boiled in the middle.
0:20:35 > 0:20:37So here we go.
0:20:40 > 0:20:41Ohh!
0:20:41 > 0:20:43HE LAUGHS
0:20:43 > 0:20:46Oh, look. I didn't know how it was going to run.
0:20:46 > 0:20:49They run, my goodness me!
0:20:51 > 0:20:54Oh! Look at that!
0:20:54 > 0:20:56Wow!
0:21:00 > 0:21:05You need to fill that onto two... two plates.
0:21:07 > 0:21:08Nice, nice, nice.
0:21:08 > 0:21:11- So, just gazpacho to go, Les?- Yes.
0:21:11 > 0:21:13Right...
0:21:14 > 0:21:19'With seconds ticking away, Les has to master the art of the syphon gun.'
0:21:19 > 0:21:22- Give it a good shake. Upside-down. - Upside-down.- Upside-down.
0:21:22 > 0:21:25We do that on each one.
0:21:27 > 0:21:29Oops.
0:21:33 > 0:21:35Good job, Les.
0:21:35 > 0:21:37Oh! Damn!
0:21:37 > 0:21:41NO! No, no, no, no! CHEF: Were they filled up enough?
0:21:41 > 0:21:42I can foam it up.
0:21:42 > 0:21:46- Quick, quick, quick, Les!- OK.
0:21:51 > 0:21:55- Are you done, Les? - Yes, I think I am, yes.
0:21:56 > 0:22:01'Service is due to start, but Janet's still having problems.'
0:22:01 > 0:22:03It's not set still.
0:22:04 > 0:22:06Look, it's not set.
0:22:06 > 0:22:09We've got everything, we're just waiting on the parfaits.
0:22:09 > 0:22:12- How long are we going to need for them?- Another ten minutes.
0:22:12 > 0:22:13Ten minutes? OK.
0:22:13 > 0:22:18I think we need to send this and then come out with the parfaits at the end.
0:22:18 > 0:22:22Lovely, lovely. Well done. Well done.
0:22:31 > 0:22:33Right...
0:22:33 > 0:22:34That's it.
0:22:36 > 0:22:37OK, stick 'em in.
0:22:37 > 0:22:41- Is that enough?- That's it. Lovely.
0:22:41 > 0:22:44Please don't slide down the stick!
0:22:51 > 0:22:57Right, I've only got seven because the rest wouldn't set and everything else has gone in,
0:22:57 > 0:23:00but these are worth the wait.
0:23:00 > 0:23:04They're special. They're like my little chocolaty children.
0:23:07 > 0:23:11'Les's sweet dish is a Battenberg cake.'
0:23:13 > 0:23:16Fantastic. Absolutely fantastic.
0:23:16 > 0:23:19I love Battenberg.
0:23:19 > 0:23:20This is homemade, obviously.
0:23:20 > 0:23:26I usually buy mine at the shop, but this is homemade and so it's special. Really nice.
0:23:26 > 0:23:30'He's also made a gazpacho jelly,
0:23:30 > 0:23:33'topped with a gazpacho foam.'
0:23:33 > 0:23:37Mm! It's very tasty. Yes, very, very nice.
0:23:37 > 0:23:40It wasn't too strong a tomato taste.
0:23:40 > 0:23:45Sometimes that can be overpowering, I'm not a lover of tomato soup,
0:23:45 > 0:23:48but that was really tasty. I enjoyed that.
0:23:49 > 0:23:54'Next up are Brian's mini Scotch eggs...'
0:23:54 > 0:23:57Thank you. That looks good.
0:23:59 > 0:24:03It's very nice, very tasty, this Scotch egg.
0:24:03 > 0:24:05It was delicious! I didn't realise how lovely it could be!
0:24:05 > 0:24:09That was really, really tasty. Beautiful!
0:24:09 > 0:24:12'..followed by rhubarb macarons.'
0:24:12 > 0:24:15Very nice.
0:24:17 > 0:24:19Absolutely gorgeous.
0:24:19 > 0:24:23The macarons are just nice and crispy,
0:24:23 > 0:24:27but you've got that lovely, soft, creamy rhubarb flavour. It's really nice.
0:24:29 > 0:24:33'Janet's savoury dish is mushroom-filled brioche.'
0:24:38 > 0:24:40It's gorgeous!
0:24:40 > 0:24:44The mushroom is in the middle.
0:24:44 > 0:24:48The lightness of the pastry is quite amazing.
0:24:48 > 0:24:52Of course, we're all curious to know why and how you get the mushrooms in the middle,
0:24:52 > 0:24:54but it really is delicious.
0:24:54 > 0:24:58I'm going to eat all of this. Finish the whole one off!
0:24:58 > 0:25:02LADIES: Oh, Harry! THEY LAUGH
0:25:02 > 0:25:04Mm!
0:25:05 > 0:25:09'She's also made blueberry parfait lollipops,
0:25:09 > 0:25:12'coated in dark chocolate.'
0:25:13 > 0:25:16- That's gorgeous! - That looks delicious.
0:25:16 > 0:25:18- Mm.- Ooh, gorgeous!
0:25:18 > 0:25:21And that bitter chocolate on the outside...
0:25:21 > 0:25:23Absolutely beautiful.
0:25:23 > 0:25:27- It really is delicious. - Gorgeous. It is, isn't it?- It is!
0:25:29 > 0:25:32'Finally, it's Ade's mango delice -
0:25:32 > 0:25:37'mango mousse, layered with sponge and topped with raspberry glaze.'
0:25:40 > 0:25:43Mango and raspberry delice,
0:25:43 > 0:25:45and that is delicious!
0:25:45 > 0:25:47That is absolutely beautiful.
0:25:47 > 0:25:51- That's her second helping. - No, it's my third!
0:25:51 > 0:25:53She's now put on four pounds.
0:25:53 > 0:25:56- I think you've been spoilt, Doreen. - I am indeed!
0:25:56 > 0:25:59What a treat this is!
0:25:59 > 0:26:02'He's also made Welsh rarebit.'
0:26:02 > 0:26:05I've never had it look like that before!
0:26:05 > 0:26:08- It looks good.- It does, doesn't it?
0:26:08 > 0:26:11I'm very impressed with whoever done this.
0:26:11 > 0:26:15I'd like to find out how they do it so I can do it myself!
0:26:15 > 0:26:17Very cheesy
0:26:17 > 0:26:21and very tasty.
0:26:22 > 0:26:24The chefs that have done it,
0:26:24 > 0:26:26ten out of ten.
0:26:26 > 0:26:30Five star, mate. Five star. Brilliant.
0:26:32 > 0:26:36This has been a lovely treat today. It's been smashing.
0:26:36 > 0:26:41What more could you ask for than an afternoon tea?
0:26:43 > 0:26:46We got there in the end! It was a little bit tight.
0:26:46 > 0:26:48They could've pushed a bit harder for the first hour or two,
0:26:48 > 0:26:51it would've made it easier at the end.
0:26:51 > 0:26:54We got everything up, apart from the parfaits from Janet.
0:26:54 > 0:26:59The ones she served were very nice. Everything else was just about up on time.
0:26:59 > 0:27:02For their first go and the style of food we do,
0:27:02 > 0:27:04I think they did pretty well.
0:27:04 > 0:27:08That was great. I really enjoyed it. I do feel like I learnt a lot today.
0:27:08 > 0:27:14To make a Battenberg cake, it's like doing a cake and a jigsaw puzzle all in one go.
0:27:14 > 0:27:19So, yes, absolutely renewed respect for the afternoon tea.
0:27:19 > 0:27:21It was one of the best days because we learnt so much.
0:27:21 > 0:27:25It was quite tricky, but I really enjoyed it.
0:27:27 > 0:27:29It was immensely tiring!
0:27:29 > 0:27:31I can't tell you, I feel so...
0:27:31 > 0:27:34I feel like I've been in a fight.
0:27:34 > 0:27:38When I lifted the mould off the delice, it was fantastic.
0:27:38 > 0:27:41Very good. Very satisfying indeed.
0:27:43 > 0:27:45The making of the mousse was easy, I've made loads of mousses,
0:27:45 > 0:27:49but I've never had to make a mousse defy gravity!
0:27:49 > 0:27:52For God's sake! I can't believe it!
0:27:52 > 0:27:54What planet are these chefs on?
0:27:58 > 0:28:03A great day, and our Finals Week has started with a real bang.
0:28:03 > 0:28:05Our four have learnt a huge amount today.
0:28:05 > 0:28:09Back to the MasterChef Kitchen. You and I are going to have one hell of a judging job.
0:28:09 > 0:28:14We're going to lose one of these and I can't see any one of them tripping up at this point.
0:28:21 > 0:28:25'The celebrities have had an intense masterclass,
0:28:25 > 0:28:28'but now they need to demonstrate what they've learnt
0:28:28 > 0:28:32'if they want to secure their place in the final three.'
0:28:34 > 0:28:38To still have a chance of going through to the final is great.
0:28:40 > 0:28:44There is a lot riding on today. We all want to be in the finals.
0:28:44 > 0:28:47I'd love to go on the final hurdle. I really would.
0:28:49 > 0:28:51If I get knocked out today,
0:28:51 > 0:28:55I'll go home, I'll bake a biscuit that looks exactly like Gregg
0:28:55 > 0:28:58and then I'll stab it all over with a fork
0:28:58 > 0:29:00and I'll feel fantastic.
0:29:00 > 0:29:03I think it's a very level playing field.
0:29:03 > 0:29:06Once you've built up this amount of steam,
0:29:06 > 0:29:08it would be very disappointing to go today.
0:29:22 > 0:29:25Good to see you back here in the MasterChef Kitchen.
0:29:25 > 0:29:31We want you to make two tarts and an ice cream.
0:29:31 > 0:29:34Here, a wonderful set of ingredients...
0:29:34 > 0:29:39Please come up, have a look and be inspired.
0:29:43 > 0:29:47'The ingredients include a range of fruits and berries,
0:29:47 > 0:29:49'nuts, wines and liqueurs,
0:29:49 > 0:29:52'and spices and essences.
0:29:52 > 0:29:55'They've also been given a recipe for shortcrust pastry
0:29:55 > 0:29:58'and a basic ice cream.'
0:29:58 > 0:30:02I live with someone who makes perfect tarts, so I don't do it.
0:30:02 > 0:30:05As for making the ice cream, I've got an ice-cream maker.
0:30:05 > 0:30:08I've never used it because life's too short.
0:30:11 > 0:30:12The pastry side of it,
0:30:12 > 0:30:15I've kind of got a little better at, I hope.
0:30:15 > 0:30:19I've never made ice cream so I've got to go and study.
0:30:19 > 0:30:21When I was a kid I loved strawberry tart,
0:30:21 > 0:30:27so I'm thinking soft fruits, maybe strawberries and raspberries together.
0:30:27 > 0:30:30Simple. But I've got to make it look decorative.
0:30:31 > 0:30:33Ah, yes!
0:30:33 > 0:30:37Calvados... That's what we'll use in the apple tart.
0:30:39 > 0:30:41Time to get down to business.
0:30:41 > 0:30:43I hope you've planned well.
0:30:43 > 0:30:45At the end of this,
0:30:45 > 0:30:49one of you will be leaving the competition.
0:30:49 > 0:30:50Ladies and gentlemen,
0:30:50 > 0:30:52two and a half hours...
0:30:52 > 0:30:54Let's cook.
0:31:00 > 0:31:04Most of us see sweet things as something that's fun,
0:31:04 > 0:31:10but it is the most skilful and the most artistic bit of the culinary repertoire.
0:31:10 > 0:31:13Science meets art. It's got to be beautiful,
0:31:13 > 0:31:17but every single measurement has to be perfect or it just falls apart.
0:31:21 > 0:31:24It's too dry.
0:31:24 > 0:31:28Janet has read the recipe for shortcrust pastry incorrectly
0:31:28 > 0:31:30and only put one egg in it.
0:31:30 > 0:31:34Now she's had to go back and put another egg in it.
0:31:38 > 0:31:42Les doubled up the pastry recipe but didn't double the butter.
0:31:42 > 0:31:45He couldn't quite understand why it wasn't coming together!
0:31:45 > 0:31:47It was very shortcrust!
0:31:47 > 0:31:50I've done it again. I think I've got time.
0:31:50 > 0:31:54I'm trying not to panic. No, I'm not panicking. I'm fine.
0:31:55 > 0:31:5730 minutes have gone!
0:31:57 > 0:32:00You've got two hours left!
0:32:05 > 0:32:08I'm OK at the desserts I know,
0:32:08 > 0:32:12but as these are desserts that I don't know, it's a blind alley.
0:32:12 > 0:32:15Hopefully, I won't get stuck in it, I'll get out again.
0:32:19 > 0:32:22Sweet things are really your thing, aren't they?
0:32:22 > 0:32:24I love desserts, I really do.
0:32:24 > 0:32:28Until I got to this competition, I ate them but didn't cook them.
0:32:28 > 0:32:30Can you do us something really amazing?
0:32:30 > 0:32:34I'm going to make you a chocolate and strawberry tart
0:32:34 > 0:32:37and a very simple lemon and lime tart.
0:32:37 > 0:32:41I'm adding the two citrus flavours and hoping that it works.
0:32:41 > 0:32:44What about your ice cream? What's that going to be?
0:32:44 > 0:32:49Because I haven't made ice cream, I'm not trying to be adventurous. I'm loading it with vanilla.
0:32:49 > 0:32:53- Have you ever made a lemon tart, Les? - No!
0:32:53 > 0:32:55I've never made any of these tarts before.
0:32:55 > 0:32:58I've never made ice cream before!
0:32:59 > 0:33:03- Are you going to make the final three?- I'm hoping to. I'm enjoying the competition now.
0:33:03 > 0:33:06When I first started, I was competitive with myself,
0:33:06 > 0:33:12and I've beaten that competition, so I want to go further in THE competition.
0:33:13 > 0:33:15As good as Les has been, we now know
0:33:15 > 0:33:20that he has never made a fruit tart and he's never made an ice cream,
0:33:20 > 0:33:25so he really has got to have his instincts firing.
0:33:25 > 0:33:28You're right. But watching him work, he's very gentle with the pastry,
0:33:28 > 0:33:31his pastry cases are lined very well.
0:33:31 > 0:33:33It's going to be time for Les.
0:33:33 > 0:33:36Setting the chocolate, making a lemon and lime tart -
0:33:36 > 0:33:39the filling has to be made, then it's got to be cooked
0:33:39 > 0:33:42and it's got to be cool enough so we can take a lovely slice.
0:33:42 > 0:33:45If he can hold his nerve, he's going to be OK.
0:33:50 > 0:33:53The only way you can get through this competition
0:33:53 > 0:33:55is to make stuff that tastes good.
0:33:55 > 0:33:58It doesn't have to be actually over-complicated.
0:33:58 > 0:34:01Make sure the things you choose go together really well
0:34:01 > 0:34:05and make something taste lovely.
0:34:08 > 0:34:12- Ade, what are you going to make for us?- An apple tart.
0:34:12 > 0:34:16Apple puree with Calvados, and apples fanned out on the top.
0:34:16 > 0:34:19Going back to what we were doing in the last challenge,
0:34:19 > 0:34:23making a version of whatever I made, the mango mousse...
0:34:23 > 0:34:25- Mm!- ..to put inside a tart.
0:34:25 > 0:34:30- What are you going to top that with? - I'm going to do strawberries on top as a decoration.
0:34:30 > 0:34:33- What's your ice cream? - My ice cream is cinnamon and honey.
0:34:33 > 0:34:34Whaay! Nice.
0:34:34 > 0:34:37So, you're not at all scared of this round?
0:34:37 > 0:34:39I've basically got to beat one of these three.
0:34:39 > 0:34:42I'm looking at Brian!
0:34:42 > 0:34:48- How's it going, Brian?- Oh, you know! Really calm and collected, actually. - Damn!
0:34:48 > 0:34:52- Les is looking flustered. - No. John likes him. Keep looking.
0:34:52 > 0:34:55- Janet's gone quiet so she must be in trouble.- She has gone quiet.
0:34:55 > 0:34:58That's the first time in the competition. You're absolutely right!
0:35:01 > 0:35:04Ade seems chirpy. Ade seems confident.
0:35:04 > 0:35:08I love the idea of a mango mousse inside a tart, with strawberries.
0:35:08 > 0:35:11I like the idea of the apple and Calvados with apples on top.
0:35:11 > 0:35:16But it'll be the finish - the clean lines on the pastry, the glaze on top of the strawberries,
0:35:16 > 0:35:20the apples have to be soft enough - everything has to be right.
0:35:20 > 0:35:25Now, do we think that cinnamon ice cream goes with mango and strawberries?
0:35:25 > 0:35:27I don't know. It's very rich and very sticky
0:35:27 > 0:35:31and maybe a little bit too much.
0:35:36 > 0:35:39Women are a bit in two minds about desserts,
0:35:39 > 0:35:44because once you get hooked, your backside's going to get bigger and bigger,
0:35:44 > 0:35:48so I tend to not cook a lot of desserts,
0:35:48 > 0:35:50I really don't.
0:35:53 > 0:35:56You seem a little bit more stressed than usual.
0:35:56 > 0:35:58I'm juggling a lot of things at once.
0:35:58 > 0:36:02I've never made ice cream before, I've got to make two different tarts
0:36:02 > 0:36:06and I haven't made the filling for one of them yet.
0:36:06 > 0:36:09Tell us, what are your two tarts and what's your ice cream?
0:36:09 > 0:36:13One of the tarts is a fruit tart with a creme Anglaise on the bottom,
0:36:13 > 0:36:17and the other is a treacle tart that I'm putting pineapple into.
0:36:17 > 0:36:20Pineapple and treacle tart. And your ice cream?
0:36:20 > 0:36:22Toasted hazelnuts and brown bread.
0:36:22 > 0:36:24- Brown bread ice cream? Yum! - I like that.
0:36:24 > 0:36:27Do your pineapples go on the tart or in the tart?
0:36:27 > 0:36:30They're mashed into the treacle tart.
0:36:30 > 0:36:32- I'm loathe to say this...- Yes?
0:36:32 > 0:36:35How do you bring elegance, style and appearance to your tarts?
0:36:35 > 0:36:39- To a treacle tart?- Mm... - You're doing that funny face, Gregg.
0:36:39 > 0:36:44It's rough and tough, you know. It is elegant in its own way.
0:36:44 > 0:36:48A fruit tart is... Basically, I'm doing that as a sop to you.
0:36:48 > 0:36:52It's a shameless piece of crowd-pleasing, you know...
0:36:52 > 0:36:55- It's like window dressing. - I'm pleased.
0:36:55 > 0:36:58Are you under pressure? Are you worried about going out?
0:36:58 > 0:37:02I don't want to go out because I don't want a final with no women in it.
0:37:02 > 0:37:05- So - - I'd feel I haven't just let me down,
0:37:05 > 0:37:09I've let 51 percent of the UK down - women!
0:37:09 > 0:37:13- Janet, love you, love your tarts. - Thank you!
0:37:13 > 0:37:16Right, where's my golden syrup gone?
0:37:18 > 0:37:20We've got treacle tart coming from Janet,
0:37:20 > 0:37:23treacle tart with pineapple, and I think that could work
0:37:23 > 0:37:27as long as that pineapple is stewed down and soft, like a compote,
0:37:27 > 0:37:29and not big and chunky.
0:37:33 > 0:37:34HE GROANS
0:37:34 > 0:37:36Oh, my God!
0:37:36 > 0:37:38Me and tarts are not very good!
0:37:38 > 0:37:42I have made one, two in fact that have been pretty dreadful!
0:37:42 > 0:37:48In fact, some of the most dreadful tarts the show's ever seen!
0:37:49 > 0:37:52Tell us, what are you going to make for us?
0:37:52 > 0:37:54- A treacle tart...- Right.
0:37:54 > 0:37:58..and one with a creme patisserie filling.
0:37:58 > 0:38:02- What are you going to put on the top? - A mixture of fruit.
0:38:02 > 0:38:05- What ice cream are you making? - Strawberry ice cream.
0:38:05 > 0:38:08- And that's churning?- That's churning. I'm hoping to put the reduced compote
0:38:08 > 0:38:11and hopefully get a nice swirl in there.
0:38:11 > 0:38:15Whoa! Because that would be lovely if you can.
0:38:15 > 0:38:17Right. Why these two fillings?
0:38:17 > 0:38:18I'm going for simplicity.
0:38:18 > 0:38:22I'm going for the look and the taste as opposed to doing anything fancy.
0:38:22 > 0:38:25If I get a chance to do something fancy, I will try my best.
0:38:25 > 0:38:28Timing, Brian... You've still got treacle filling to make.
0:38:28 > 0:38:29I'm just doing that now.
0:38:29 > 0:38:32- How long's it going to take to cook? - Half an hour.
0:38:32 > 0:38:36- You better move on, mate, because you've got about 35 minutes left.- OK.
0:38:36 > 0:38:39- Good luck. - Thank you. Thank you very much.
0:38:40 > 0:38:43Brian cannot hide the panic behind that charming smile.
0:38:43 > 0:38:47The treacle tart case has got whacking great holes in it
0:38:47 > 0:38:50so it's going to need a really thick filling to go in.
0:38:53 > 0:38:56He said that he's made a creme-pat inside the other tart.
0:38:56 > 0:39:01Well, that is the wateriest and wettest creme-pat I've ever seen!
0:39:04 > 0:39:07Brian's ice cream sounds delicious - rich vanilla ice cream
0:39:07 > 0:39:10and swirled inside, strawberry and rose water.
0:39:10 > 0:39:15Absolutely wonderful! It goes beautifully with fruit tart and treacle tart.
0:39:15 > 0:39:18If, of course, we get tarts...
0:39:19 > 0:39:23Guys, don't forget, this is about elegance!
0:39:23 > 0:39:25Presentation is paramount!
0:39:36 > 0:39:42Teatime! Come on, everybody, two minutes! Where are those tarts?
0:39:54 > 0:39:57That's it! Your time's up.
0:39:57 > 0:40:01(Please set before they eat it!)
0:40:05 > 0:40:08'First up is Janet.'
0:40:11 > 0:40:14Janet, I want to say one thing to you...
0:40:14 > 0:40:17Hallelujah. You have arrived.
0:40:17 > 0:40:21I am absolutely ecstatic
0:40:21 > 0:40:24by your presentation of these two tarts.
0:40:24 > 0:40:28They look brilliant, they're elegant, you've got a sense of humour.
0:40:28 > 0:40:31Good on you. I love 'em.
0:40:32 > 0:40:38'Janet's first tart is treacle and pineapple.
0:40:38 > 0:40:42'She's also made a brown bread and nut ice cream.'
0:40:51 > 0:40:54It's not a treacle tart as I know it.
0:40:54 > 0:40:58It's more of a nut and pineapple tart flavoured with golden syrup.
0:40:58 > 0:41:02I like the texture and I even like the sweetness of the pineapple,
0:41:02 > 0:41:05but it is really, really sweet.
0:41:05 > 0:41:07I mean, that is as sweet as it comes.
0:41:07 > 0:41:11I like your pastry. It's crumbly and crisp. It's all wonderfully even.
0:41:11 > 0:41:15Erm, yes, it's an interesting tart, flavour-wise.
0:41:15 > 0:41:18- Technically perfect.- Thank you.
0:41:18 > 0:41:21Technically very good, but I don't like it.
0:41:21 > 0:41:23I don't like the pineapple in it.
0:41:23 > 0:41:26It makes it too sweet, slightly acidic,
0:41:26 > 0:41:30and I don't believe a treacle tart should be tropical. I don't think it works.
0:41:30 > 0:41:33Otherwise, we've got a lovely treacle, nutty tart.
0:41:33 > 0:41:36I love this tart. If you don't like it, you know...
0:41:36 > 0:41:39You're getting emotional. Is that because -
0:41:39 > 0:41:42I'm getting emotional because that's a really, really good tart
0:41:42 > 0:41:45and you're nit-picking!
0:41:52 > 0:41:55That is a fabulous ice cream!
0:41:57 > 0:41:59Brown-bread ice cream, I really love.
0:41:59 > 0:42:02What it does, the sugar crystalizes within the bread,
0:42:02 > 0:42:04it doesn't go soggy,
0:42:04 > 0:42:08so you've got crunchy bits of sugar with brown bread and nuts and it's absolutely delicious.
0:42:08 > 0:42:11Love the vanilla in the background. Very, very good indeed.
0:42:11 > 0:42:14Thank you. It's the first ice cream I've ever made.
0:42:14 > 0:42:19Considering you've never made ice cream before, good on you.
0:42:20 > 0:42:25'Her second tart is filled with creme patisserie and creme fraiche
0:42:25 > 0:42:28'and topped with berries.'
0:42:31 > 0:42:33I just want to show you something.
0:42:33 > 0:42:36That, my friend, is fantastic!
0:42:36 > 0:42:38I can pick up a piece like that,
0:42:38 > 0:42:41that means the base is wonderful and solid, it's filled with cream.
0:42:41 > 0:42:44It's an absolute beauty.
0:42:44 > 0:42:48As they say in Australia, Janet, that's ripper!
0:42:55 > 0:42:57Your pastry is perfect -
0:42:57 > 0:43:02thin, crisp, golden, biscuity, buttery and sweet.
0:43:02 > 0:43:05Your filling is a mixture of custard and creme fraiche.
0:43:05 > 0:43:08On top of that, there's lots of sweet and sour berries,
0:43:08 > 0:43:11all exploding in your mouth, covered with icing sugar.
0:43:11 > 0:43:15It's lovely, it's not too sweet and it's the sort of thing that I want to eat.
0:43:15 > 0:43:19I think that's great. I don't have a criticism of that tart at all.
0:43:22 > 0:43:25That is lovely. You've got sweet berries.
0:43:25 > 0:43:27The filling surprised me.
0:43:27 > 0:43:31Because it's slightly sour, it gives the whole thing the taste of like a cheesecake.
0:43:31 > 0:43:34Janet, I love that! I love that.
0:43:34 > 0:43:37All we've got to do is get the silly pineapple out of the treacle tart
0:43:37 > 0:43:39and you've got a perfect ten.
0:43:41 > 0:43:44I was really pleased with my ice cream
0:43:44 > 0:43:47and the pastry came out really well.
0:43:47 > 0:43:51I'm not bothered what they said about the treacle tart. I think it's great.
0:43:52 > 0:43:54'Next up is Ade.'
0:43:56 > 0:43:58Wow! Good tarts!
0:43:58 > 0:44:01Lovely-looking pastry, really neat.
0:44:01 > 0:44:04Look at the symmetry, look at the colours. Beautiful.
0:44:07 > 0:44:12'His first tart is made with apple and Calvados brandy,
0:44:12 > 0:44:15'served with cinnamon and honey ice cream.'
0:44:26 > 0:44:28Lovely light pastry,
0:44:28 > 0:44:29nice and sweet,
0:44:29 > 0:44:32- but slightly too sharp.- Is it?
0:44:32 > 0:44:35Slightly too bitter.
0:44:35 > 0:44:37I love the thin, crispy, buttery pastry.
0:44:37 > 0:44:40I don't taste the Calvados and I'd like a bit of warmth from that.
0:44:40 > 0:44:43I agree with Gregg, I think it's a little bit too sharp.
0:44:43 > 0:44:47But take that with a spoon of your delicious ice cream,
0:44:47 > 0:44:49with that apple tart together,
0:44:49 > 0:44:53and, my friend, it's like a kiss from a beauty queen!
0:44:58 > 0:45:01Cor, that ice cream is fantastic. That is fabulous, Ade!
0:45:01 > 0:45:06It's got cinnamon in it, it's nice and sweet and creamy.
0:45:06 > 0:45:08That is lovely.
0:45:09 > 0:45:13'His second tart is filled with mango mousse
0:45:13 > 0:45:16'and topped with strawberries.'
0:45:21 > 0:45:24Nice crunch, nice crack of pastry.
0:45:24 > 0:45:26GREGG CHUCKLES
0:45:32 > 0:45:34What delicious flavours -
0:45:34 > 0:45:38light mango and then juicy strawberry.
0:45:38 > 0:45:41In no way oversweet but well sweet enough.
0:45:41 > 0:45:43Very refreshing.
0:45:43 > 0:45:46The inside of that is heavenly.
0:45:46 > 0:45:48I really like the pastry and the strawberries.
0:45:48 > 0:45:51I like the texture of your filling, but it does need to be firmer.
0:45:51 > 0:45:55My issue is, it's not prominent with mango.
0:45:55 > 0:46:00I do like your tarts, Ade, and I love your ice cream,
0:46:00 > 0:46:05but I do particularly like the combination of your apple tart and your ice cream together.
0:46:05 > 0:46:08I think that's absolutely delicious.
0:46:09 > 0:46:11I am pleased with how it looked.
0:46:11 > 0:46:13I thought it looked OK.
0:46:13 > 0:46:17Not 100 percent there but fairly positive, I thought.
0:46:24 > 0:46:28'Les has made a lemon and lime tart.'
0:46:29 > 0:46:34What we need, as you well know, is a clean, yellow finish.
0:46:34 > 0:46:37- This looks a little untidy. - Right. OK.
0:46:44 > 0:46:47You've got a real zing of citrus there.
0:46:47 > 0:46:50It takes you almost to the edge of sharpness,
0:46:50 > 0:46:54then brings you back down into comforting sugar.
0:46:54 > 0:46:57- I'm happy with the texture of your filling.- Mm.
0:46:57 > 0:46:58It needs to look better
0:46:58 > 0:47:01- and your pastry needs to be crisper. - Yes.
0:47:01 > 0:47:04I love the flavour of it. There's a wonderful sharp lemon,
0:47:04 > 0:47:08but also that refreshing lime in the background, which I really like.
0:47:08 > 0:47:13- But what you've got here is a very, very inconsistent tart.- Right.
0:47:13 > 0:47:15- This piece here...- Yes.
0:47:15 > 0:47:17- ..is beautiful.- Right.
0:47:17 > 0:47:21Your filling has set, your pastry is wonderful and crisp and absolutely beautiful.
0:47:21 > 0:47:23On this side over here,
0:47:23 > 0:47:26we've suddenly got a completely different story!
0:47:27 > 0:47:29'His second tart
0:47:29 > 0:47:33'is filled with chocolate and strawberries.'
0:47:35 > 0:47:39The appearance of whole strawberries
0:47:39 > 0:47:43- sitting point-upwards is wrong. - Right.
0:47:43 > 0:47:47It is like a moonscape, isn't it?!
0:47:53 > 0:47:56Like a child, I find a real delight
0:47:56 > 0:48:01in just dipping my spoon into pastry and oozy chocolate!
0:48:01 > 0:48:03It's a pleasure and a joy.
0:48:03 > 0:48:05But as a judge, I have to say your filling's not right.
0:48:05 > 0:48:08- It isn't.- It's not firm enough.
0:48:08 > 0:48:12I don't like the combination of strawberries and chocolate.
0:48:12 > 0:48:15It just doesn't work for me, it never has.
0:48:15 > 0:48:17For some people, it does.
0:48:17 > 0:48:21It's like a really thick chocolate milkshake,
0:48:21 > 0:48:26served with some strawberries and some biscuits on the side.
0:48:26 > 0:48:28OK!
0:48:28 > 0:48:30'He's also made a vanilla ice cream.'
0:48:30 > 0:48:32Let's try this ice cream, shall we?
0:48:39 > 0:48:42Nice vanilla ice cream, creamy,
0:48:42 > 0:48:45but there's little lumps in it and I don't know what they are,
0:48:45 > 0:48:48almost as if you've got bits of clotted cream in there.
0:48:48 > 0:48:51- What is it, John? - It's curdled.- It's curdled.
0:48:51 > 0:48:54- Oh, has it? - Only just very, very slightly.
0:48:54 > 0:48:55You've got little lumps of egg,
0:48:55 > 0:48:58and you're absolutely right, it tastes like clotted cream.
0:48:58 > 0:49:03- I like the flavour of it but I don't like the texture.- OK.
0:49:03 > 0:49:09I know that the flavours were good, I know that some elements worked,
0:49:09 > 0:49:13I just don't think it's enough to get me through. But who knows?
0:49:16 > 0:49:19'Brian's first tart is made with treacle
0:49:19 > 0:49:24'and topped with chopped pistachios and a caramel shard.'
0:49:24 > 0:49:30It's bereft of filling. It's a wafer-thin treacle tart.
0:49:38 > 0:49:41The pastry's toasty and good. Nice flavour of treacle.
0:49:41 > 0:49:45- Have you put something citrus in here, like lemon or orange? - Orange.
0:49:45 > 0:49:48Really nice idea!
0:49:48 > 0:49:50It needs smartening up,
0:49:50 > 0:49:52but it tastes great.
0:49:53 > 0:49:56I do like the flavour.
0:49:56 > 0:49:59I like the golden syrup and the orange with the pistachio nuts,
0:49:59 > 0:50:02and your little bit of praline across the top is really lovely.
0:50:02 > 0:50:05What you've got here, though, is a bit of an issue.
0:50:05 > 0:50:10You've overworked your pastry, so when it's gone into the oven it's shrunk very quickly.
0:50:10 > 0:50:13This one had holes in it, as you can see.
0:50:13 > 0:50:15You can see the different layers of pastry here,
0:50:15 > 0:50:18a sort of patchwork quilt.
0:50:19 > 0:50:23'His ice cream is strawberry.'
0:50:29 > 0:50:31I've never tasted an ice cream like it.
0:50:31 > 0:50:34It tastes almost like fruity toffee.
0:50:34 > 0:50:38- Oh.- It's a really nice-flavoured combination.
0:50:38 > 0:50:41Your ice cream base, with the strawberry jam running through it,
0:50:41 > 0:50:45tastes to me like I've got a big plateful of cold strawberries and custard.
0:50:45 > 0:50:48I think that's delicious.
0:50:50 > 0:50:54'Brian's second tart is filled with creme patisserie
0:50:54 > 0:50:56'and topped with berries.'
0:51:02 > 0:51:05We seem to have more of a sort of quicksand effect going on.
0:51:05 > 0:51:08Yes, the fruit has sunk.
0:51:08 > 0:51:10Look...
0:51:13 > 0:51:17GREGG GROANS In French, they call this...
0:51:17 > 0:51:21..a soupe de fruits - fruit soup.
0:51:21 > 0:51:23Oh, mate, I'm sorry.
0:51:23 > 0:51:27I don't know what to say to you really.
0:51:33 > 0:51:37It's slightly nutty, it tastes of vanilla, very creamy, little bits of fruit.
0:51:37 > 0:51:40There is no question mark at all over your palate,
0:51:40 > 0:51:46however, the execution of this fruit tart is ghastly.
0:51:46 > 0:51:48Brian, I don't know what to say, mate!
0:51:48 > 0:51:51It's times like this I want to run around
0:51:51 > 0:51:53and give you a big hug and say it's going to be all right,
0:51:53 > 0:51:57but I can't promise you that right now. Erm...
0:51:57 > 0:52:01I don't know what you've done to your custard. By the looks of it you haven't got the eggs out,
0:52:01 > 0:52:02which means it hasn't set.
0:52:02 > 0:52:05Even if that custard had set underneath,
0:52:05 > 0:52:07it needed fruit on top to be decorated
0:52:07 > 0:52:10and make it opulent.
0:52:11 > 0:52:14I think I could well be home
0:52:14 > 0:52:16just because of that tart,
0:52:16 > 0:52:20and it feels pretty gutting.
0:52:26 > 0:52:28Thank you very much indeed.
0:52:28 > 0:52:32A roomful of nervous tension.
0:52:32 > 0:52:34Four great cooks...
0:52:34 > 0:52:38Gregg and I have to make a decision of who stays and who goes.
0:52:38 > 0:52:41Thanks very much. Off you go.
0:52:48 > 0:52:53- BRIAN: Oh, God, the stress! - JANET: The stress level.
0:52:55 > 0:52:57I like these four.
0:52:57 > 0:53:01They've come a really long way. They've worked really hard.
0:53:01 > 0:53:05I'm a little bit sad we've got to lose one of them today.
0:53:06 > 0:53:09I think the quality of Janet's work today was sublime.
0:53:09 > 0:53:11That fruit tart was beautiful.
0:53:11 > 0:53:13The ice cream was delicious.
0:53:13 > 0:53:16The treacle tart was beautifully made, a wonderful filling.
0:53:16 > 0:53:18I really didn't like the pineapple in there.
0:53:18 > 0:53:20No! It was lovely!
0:53:21 > 0:53:24Ade, I think, showed his true colours
0:53:24 > 0:53:27and showed just what a quality cook he can be.
0:53:27 > 0:53:31I think Ade's done very well today. A really, really good job.
0:53:31 > 0:53:35The work he did was complicated and he delivered it with aplomb.
0:53:35 > 0:53:39So Ade and Janet push themselves through to the final three.
0:53:39 > 0:53:42- Absolutely.- OK. Good.
0:53:42 > 0:53:45That means we've got a discussion to be had between Brian and Les.
0:53:45 > 0:53:49Les's inexperience showed today.
0:53:49 > 0:53:53The chocolate wasn't thick enough to sit in the pastry,
0:53:53 > 0:53:55the lemon and lime tart
0:53:55 > 0:53:59was a little bit shabby,
0:53:59 > 0:54:03but both tarts, I think, tasted great.
0:54:03 > 0:54:06Technically, not a very good job from Les,
0:54:06 > 0:54:08but you're right, his food tastes good.
0:54:08 > 0:54:13If I was to get through, I would be absolutely thrilled,
0:54:13 > 0:54:18very surprised but, you know, final three would be amazing.
0:54:18 > 0:54:20It really would be amazing.
0:54:21 > 0:54:23Brian didn't have a great day.
0:54:23 > 0:54:27The, erm, treacle tart, the pastry was crumbling everywhere,
0:54:27 > 0:54:30but saying that, it tasted great.
0:54:30 > 0:54:33His fruit tart was a disaster.
0:54:33 > 0:54:36I was really disappointed with both of Brian's tarts.
0:54:36 > 0:54:38His ice cream, however, I loved.
0:54:38 > 0:54:40It's particularly hard when you get down to the last few,
0:54:40 > 0:54:43so it feels horrible that someone's going to go
0:54:43 > 0:54:49and, erm, it feels slightly worse if it's going to be me!
0:54:58 > 0:55:00This is a massive decision.
0:55:00 > 0:55:03Our final three...
0:55:17 > 0:55:20Thank you very much indeed.
0:55:20 > 0:55:23I always thought this was going to be a very tough challenge.
0:55:23 > 0:55:27I want to thank you not just for what you've done today,
0:55:27 > 0:55:33but for what you've given to the whole of this competition. It's been a real pleasure.
0:55:33 > 0:55:37Whatever the decision, you should be very, very proud of yourselves.
0:55:37 > 0:55:39A tough decision.
0:55:39 > 0:55:42A really tough decision.
0:55:44 > 0:55:48The person leaving us...
0:55:50 > 0:55:52..is Brian.
0:55:52 > 0:55:55Thank you.
0:55:55 > 0:55:57JANET: I'm sorry.
0:55:59 > 0:56:02Thank you so much.
0:56:02 > 0:56:06- Thanks, Brian, very much. - Thank you so much.
0:56:20 > 0:56:22Naturally, very disappointed,
0:56:22 > 0:56:26but I knew that I did make a pretty big mistake.
0:56:26 > 0:56:30But it's been fantastic. I've so enjoyed it. It's just been marvellous.
0:56:30 > 0:56:34I can't believe that I got into the last four.
0:56:36 > 0:56:39It's horrible to go out, but lovely to have got this far.
0:56:39 > 0:56:44Congratulations, you three! You are our final three!
0:56:45 > 0:56:48And a fabulous final three, can I add?
0:56:48 > 0:56:50Well done!
0:56:55 > 0:56:59I didn't think I was going through because of the mud pie,
0:56:59 > 0:57:02the chocolate pie, that didn't go with the strawberries.
0:57:02 > 0:57:06I'm just absolutely thrilled and gobsmacked.
0:57:07 > 0:57:10I'm really dead chuffed!
0:57:10 > 0:57:12I feel slightly emotional!
0:57:12 > 0:57:17I think Les triggered it because he was sort of on the verge of tears there,
0:57:17 > 0:57:21which makes everyone get a bit... No, it's very exciting.
0:57:24 > 0:57:26I'm really happy about the result.
0:57:26 > 0:57:30I ought to be humble, but I can't be because I worked my arse off
0:57:30 > 0:57:33and I did do two really great tarts.
0:57:37 > 0:57:43'Tomorrow, the three finalists will be launched into the world of fine dining.'
0:57:43 > 0:57:45My food has to be spot on.
0:57:45 > 0:57:47The moment of truth...
0:57:50 > 0:57:54- This dish is the equivalent of building the Eiffel Tower!- Ssh!
0:57:54 > 0:57:57Hurry up! Just hurry up.
0:57:57 > 0:57:59- How are you doing, Ade? - I'm under pressure!
0:57:59 > 0:58:02- You're loving it, though, aren't you? - Not at this precise minute!
0:58:02 > 0:58:05I'm not happy to serve these.
0:58:05 > 0:58:08- Come on! - Stop it! I'm trying to get it right!
0:58:08 > 0:58:10That's a disaster.
0:58:10 > 0:58:12This dish was phenomenal.
0:58:12 > 0:58:14I would be happy to pay for that.
0:58:18 > 0:58:19I'm glad that's over.
0:58:19 > 0:58:22Subtitles by Red Bee Media Ltd