0:00:03 > 0:00:05It's Celebrity MasterChef.
0:00:05 > 0:00:10We've got 16 celebs all hoping to show off their cooking talent.
0:00:12 > 0:00:15Wouldn't it be wonderful if I went all the way to the end?
0:00:16 > 0:00:20They've proved themselves in their own profession, now let's see
0:00:20 > 0:00:22if they can cut it in the kitchen.
0:00:22 > 0:00:25They might just give me a whole ostrich and tell me to cook it.
0:00:25 > 0:00:28How am I supposed to plan for that?
0:00:28 > 0:00:29I like the way I cook.
0:00:29 > 0:00:32I'm not going to stand here and snivel and be grateful.
0:00:34 > 0:00:36Cooking doesn't get tougher than this.
0:00:48 > 0:00:52Throughout this week, these three celebrities have been through
0:00:52 > 0:00:54some tough culinary challenges.
0:00:57 > 0:01:00But only two can stay in the competition.
0:01:04 > 0:01:05The stakes are high.
0:01:05 > 0:01:08They now know what they can get out of this competition,
0:01:08 > 0:01:10and we know how good they can be.
0:01:25 > 0:01:27Welcome back to the MasterChef kitchen.
0:01:27 > 0:01:30Good day today, great day.
0:01:30 > 0:01:33You are presenting your food today, not just to John and I,
0:01:33 > 0:01:36but to three guest judges.
0:01:36 > 0:01:39Three people that know this competition very well -
0:01:39 > 0:01:41two finalists and a previous winner.
0:01:45 > 0:01:47You three are brilliant.
0:01:47 > 0:01:51But the issue today is that one of you will leave the competition.
0:01:52 > 0:01:57One hour and 15 minutes. Ladies, let's cook.
0:02:05 > 0:02:09The contestants must cook a two-course meal of their own design,
0:02:09 > 0:02:12to impress the past finalists.
0:02:25 > 0:02:27When you put yourself up to be on MasterChef,
0:02:27 > 0:02:29you're putting yourself up to be judged.
0:02:29 > 0:02:32I expect to have food that I would pay for in a restaurant.
0:02:37 > 0:02:40I'm looking for really good food, nicely presented.
0:02:40 > 0:02:44I really, really want all six courses to be fabulous
0:02:44 > 0:02:46and I want to be able to say, "Yes!"
0:02:51 > 0:02:54At this stage, the competition suddenly steps up.
0:02:54 > 0:02:57You just want to rise to the challenge.
0:02:57 > 0:02:59I'll bet they're terrified.
0:02:59 > 0:03:01Our three guest judges, John, they know good food.
0:03:01 > 0:03:04They are great cooks in their own right.
0:03:04 > 0:03:06They will expect decent stuff here today.
0:03:08 > 0:03:12The skills that I've shown John and Gregg are -
0:03:12 > 0:03:17sense of humour, stoicism, triumph in the face of criticism.
0:03:25 > 0:03:28Today, I'm worried about - when I put the food in the plates,
0:03:28 > 0:03:30they're going to start sneering.
0:03:30 > 0:03:34And my natural reaction, when blokes start sneering at me,
0:03:34 > 0:03:36is I want to deck 'em.
0:03:38 > 0:03:41So, Janet, what are you cooking for us?
0:03:41 > 0:03:44A frisee lettuce salad with pears and walnuts,
0:03:44 > 0:03:48and for the main course, a fish stew with a rouille on the side.
0:03:48 > 0:03:50- Yum!- Yeah.
0:03:50 > 0:03:54It's hard enough cooking one piece of fish perfectly, you've got five.
0:03:54 > 0:03:56I think the thing is, to cut them
0:03:56 > 0:03:59so they're all roughly the same size and the same thicknesses.
0:03:59 > 0:04:02And also, you don't want to overcook the squid cos it goes rubbery.
0:04:02 > 0:04:05A pot of stew's all right - doesn't need presentation.
0:04:05 > 0:04:06How about your salad?
0:04:06 > 0:04:10- Well, my salad obviously, Gregg, is going to give you heartbreak.- Why?
0:04:10 > 0:04:13However I arrange those leaves on the plate...
0:04:13 > 0:04:16- I'll find something to complain about.- You will, basically.
0:04:16 > 0:04:20Your food is becoming more and more elegant, more sophisticated as we're going through each round.
0:04:20 > 0:04:21How much are you loving it, properly?
0:04:21 > 0:04:25It's like doing the Grand National. I'm going round, I'm covering all the hurdles,
0:04:25 > 0:04:26I'm jumping all the fences,
0:04:26 > 0:04:30and it's like the Becher's Brook at the end is you,
0:04:30 > 0:04:32and your, like...arrangement thing.
0:04:32 > 0:04:36- Fetish.- Let me tell you something about your dishes today - I love them.
0:04:36 > 0:04:38- Well, that's good. - I love it, love it, love it.
0:04:38 > 0:04:40- Thank you.- Good luck.- Thanks a lot.
0:04:44 > 0:04:47Janet's got two very, very intriguing, promising courses.
0:04:47 > 0:04:50The fish stew, I think, sounds amazing.
0:04:50 > 0:04:53But it would have been nice to see something cooked with that salad.
0:04:53 > 0:04:57This is MasterChef, Gregg, not Master-salad-maker.
0:04:57 > 0:04:59I think the salad's good enough for a quarterfinal,
0:04:59 > 0:05:02as long as it's got some elegance to it.
0:05:02 > 0:05:05My worry is, she's going to serve that up on a shovel.
0:05:07 > 0:05:10Halfway, Janet - 30 minutes till your first course.
0:05:13 > 0:05:15I don't want to be eliminated.
0:05:16 > 0:05:19I'm enjoying, you know, learning how to cook new things.
0:05:25 > 0:05:29Today I'm cooking a dish I've made before and I just really like it.
0:05:29 > 0:05:32I'm just hoping it all comes together - that's my hope.
0:05:34 > 0:05:36Tell us what you're going to cook for us today, Katy.
0:05:36 > 0:05:40I'm going to cook salmon in a mirin and soy sauce with
0:05:40 > 0:05:45some Japanese sticky rice and some little cucumber salsa.
0:05:45 > 0:05:48And then, chocolate balsamic mousse with some crushed summer berries
0:05:48 > 0:05:50in ginger liquor.
0:05:50 > 0:05:53- Whoa! What's that? - Balsamic going in the chocolate.
0:05:53 > 0:05:56- Yes.- You're nuts.- Am I? - I don't know. Are you?
0:05:56 > 0:05:57I-I like it!
0:05:57 > 0:06:00But then, I like lemon and dark chocolate, so...
0:06:05 > 0:06:08Katy's taking a risk here because, I think,
0:06:08 > 0:06:11that salmon dish as a first course - brilliant for quarterfinal.
0:06:11 > 0:06:13That chocolate with balsamic vinegar -
0:06:13 > 0:06:15I think it's a really big risk.
0:06:18 > 0:06:21After all these years of being a home cook...
0:06:21 > 0:06:22Perfecto.
0:06:22 > 0:06:29..now I've got to take all the flavours that I'm not bad on,
0:06:29 > 0:06:31and turn it into a beautiful dish of food.
0:06:40 > 0:06:42I'm doing this for my kids, really.
0:06:42 > 0:06:44They're loving that I'm here.
0:06:46 > 0:06:48Jo, what are you going to cook for us?
0:06:48 > 0:06:53I'm going to do a really nice, healthy starter - a rainbow salad.
0:06:53 > 0:06:56You've got different colour beetroots and different colour carrots.
0:06:56 > 0:06:59- Yes.- Beautiful root vegetables. - And cucumber and fennel.
0:06:59 > 0:07:05And then I'm going to do scallops with pureed swede and potato mash,
0:07:05 > 0:07:07greens and lardons.
0:07:07 > 0:07:10And what are you most worried about with these dishes?
0:07:10 > 0:07:15I'll overcook my scallops and that you don't like the combinations.
0:07:15 > 0:07:17Why are loving the competition so much?
0:07:17 > 0:07:22Because it's making me use my brain and try and be really creative,
0:07:22 > 0:07:24and I want to get better.
0:07:24 > 0:07:26Good.
0:07:29 > 0:07:32Jo is making a first course with absolutely no cooking at all.
0:07:32 > 0:07:35Once again, it's Master-salad-cook.
0:07:45 > 0:07:48- Nine minutes on your first course, Janet.- OK.
0:07:48 > 0:07:51- Don't forget your potatoes to get in there first, uh?- I'm doing them now!
0:07:51 > 0:07:54- Quick, quick, quick.- Bloody Nora!
0:08:03 > 0:08:05- You going to be on time? - I think so.
0:08:05 > 0:08:09I would be doing a much more lovely arrangement of these leaves
0:08:09 > 0:08:10if I had a bit longer.
0:08:13 > 0:08:17A little salad with pears and walnuts is beautiful.
0:08:17 > 0:08:20Might be simple, but those flavours together are lovely.
0:08:20 > 0:08:24- It could really work.- It's a light starter, it's relatively easy -
0:08:24 > 0:08:26it is all in the dressing.
0:08:28 > 0:08:29Got about two minutes left.
0:08:32 > 0:08:34Looking nice though, Janet.
0:08:34 > 0:08:35There's a bit of elegance about this.
0:08:35 > 0:08:38Oh, no, the walnuts are different sized pieces,
0:08:38 > 0:08:42they're not all the same size cos God doesn't make them like that.
0:08:44 > 0:08:47Janet, that is your first grown-up presentation.
0:08:47 > 0:08:48Thank you, Gregg.
0:08:48 > 0:08:50It's good to see you two are getting on so well.
0:08:50 > 0:08:53I know. I feel like a teenager having a first snog.
0:08:57 > 0:08:59- OK, Janet, you ready to rock 'n roll? - Yep.
0:08:59 > 0:09:01Can you take those plates to the dining room, please?
0:09:01 > 0:09:04- And be nice to people. - OK, Uncle John.
0:09:09 > 0:09:10Hello.
0:09:12 > 0:09:13Very excited by this.
0:09:13 > 0:09:15I'm not very good at being a waitress,
0:09:15 > 0:09:17so this is where I might let myself down.
0:09:17 > 0:09:19- No, no - round the back! - All right, round the...
0:09:21 > 0:09:23- Andi. - ANDI: Thank you very much.
0:09:23 > 0:09:27It's frisee salad with a little bit of rocket of in it,
0:09:27 > 0:09:30comice pear, Roquefort and walnut.
0:09:30 > 0:09:34With a dressing that's walnut oil and white wine vinegar.
0:09:34 > 0:09:35All right.
0:09:37 > 0:09:42I think that looks gorgeous. It's what it says - it's a simple salad.
0:09:50 > 0:09:52The balance of the flavours is lovely.
0:09:52 > 0:09:55She's gone slightly over on the dressing,
0:09:55 > 0:09:58but it's delicious and I will eat all of this.
0:09:58 > 0:09:59Lovely.
0:09:59 > 0:10:02It's just a bit dull.
0:10:02 > 0:10:05It's so simple, I don't know if I can judge anything other than
0:10:05 > 0:10:08the dressing, because, actually, you haven't done anything else.
0:10:08 > 0:10:11No. So, it all hinges on the fish stew.
0:10:15 > 0:10:19- Mm.- It's a classic combination, she's done it very, very well.
0:10:19 > 0:10:22The tang and the strength of that cheese near the honeyed
0:10:22 > 0:10:24juice of a pear.
0:10:24 > 0:10:26And the richness of that smoky walnut oil with the sweet
0:10:26 > 0:10:28but sour mustard seed dressing -
0:10:28 > 0:10:29I think that's really good.
0:10:29 > 0:10:32There's no cooking going on there, but the flavours are superb.
0:10:32 > 0:10:34And she's made it look nice.
0:10:38 > 0:10:39- All right, Janet?- Yep.
0:10:39 > 0:10:40Five minutes.
0:10:45 > 0:10:49Fish stew - something you cook in one pot.
0:10:49 > 0:10:51One-pot cookery can't win MasterChef.
0:10:51 > 0:10:53It depends upon, you know, what flavours she's putting into it,
0:10:53 > 0:10:56what balance of herbs, spices, what's she's doing with it.
0:10:56 > 0:10:59It's not just throw everything into a pot.
0:11:00 > 0:11:03It would have been nice to have warmed the plates, Janet.
0:11:03 > 0:11:05Oh, shut it.
0:11:05 > 0:11:07- Right-o. - What she say?
0:11:07 > 0:11:08She said, "Shut it."
0:11:08 > 0:11:10HE LAUGHS
0:11:11 > 0:11:14Two-and-a-half minutes and it should be leaving the room.
0:11:14 > 0:11:15Right.
0:11:18 > 0:11:21- It smells delicious. - My sort of food, that is.
0:11:23 > 0:11:25Janet, we should be serving now.
0:11:25 > 0:11:27All right, don't nag.
0:11:27 > 0:11:31You don't want a, like, catastrophe at the last-minute.
0:11:33 > 0:11:35Take the little plates first then they know they've got
0:11:35 > 0:11:36something bigger coming.
0:11:41 > 0:11:42Hi.
0:11:42 > 0:11:43Hello, Janet.
0:11:43 > 0:11:45Now, we're going to have my fish stew.
0:11:45 > 0:11:47This is the side.
0:11:47 > 0:11:48Ah.
0:11:48 > 0:11:50- Oh, I've got to go round the back. - Round the back, yes.
0:11:52 > 0:11:56Now, because I've been so upset by Gregg saying my presentation
0:11:56 > 0:12:00is rubbish, I've brought my squid napkins.
0:12:00 > 0:12:01LISA: I love them.
0:12:01 > 0:12:03- ANDI:- Thank you very much.
0:12:06 > 0:12:09Janet versus Gregg - my money's on Janet to win any time.
0:12:09 > 0:12:10THEY LAUGH
0:12:15 > 0:12:16Thank you.
0:12:18 > 0:12:22It's squid, hake and cod.
0:12:22 > 0:12:25- Is the little...a rouille? - A rouille, yeah.
0:12:25 > 0:12:28It's cayenne pepper, garlic...if you don't want to stink all day...
0:12:28 > 0:12:30don't have to much of that.
0:12:30 > 0:12:33Well, enjoy! Don't worry about getting it on the napkins.
0:12:33 > 0:12:35- OK. Thank you. - See ya.
0:12:35 > 0:12:38I'm a bit disappointed in the presentation.
0:12:38 > 0:12:40Looks a bit, sort of "bleurgh".
0:12:45 > 0:12:46Oh, dear.
0:12:46 > 0:12:47My scallop's raw.
0:12:48 > 0:12:51My potato's raw too. CHRISTINE: Oh, is it?
0:12:51 > 0:12:53The rouille is good.
0:12:53 > 0:12:55Now, that's delicious - she's got that right, that's beautiful.
0:12:55 > 0:12:57The sauce is lovely.
0:12:57 > 0:12:59You can tell it's a home-made stock,
0:12:59 > 0:13:02you can tell it's a home-made base and I like that.
0:13:07 > 0:13:10We've got an issue and we thought we would -
0:13:10 > 0:13:13the fish is slightly overcooked, the scallops are slightly undercooked.
0:13:13 > 0:13:15You can't just throw it all in a pot
0:13:15 > 0:13:17and hope it comes out cooked - it won't.
0:13:17 > 0:13:20But, I love the richness of the base of that stew -
0:13:20 > 0:13:23sweet with tomato but still fragrant with saffron.
0:13:23 > 0:13:26There's a little bit of chilli running through it and it's got lovely depth.
0:13:26 > 0:13:28I think it's a pretty good job.
0:13:32 > 0:13:34In my head, I've done really well.
0:13:36 > 0:13:39I pulled it off by my standards, definitely.
0:13:39 > 0:13:42In Gregg's head - who knows?
0:13:49 > 0:13:52- 15 minutes, Katy. - Till I serve the first course?
0:13:52 > 0:13:54- Yep, 15 minutes, OK? - OK.
0:13:59 > 0:14:02Katy, we've got mirin glazed salmon followed by
0:14:02 > 0:14:05balsamic chocolate mousse with ginger, berries and shortbread.
0:14:05 > 0:14:07The salmon has got to be cooked to perfection.
0:14:07 > 0:14:10Simple piece of fish. She's got to do it well, hasn't she?
0:14:21 > 0:14:23You got three minutes left.
0:14:23 > 0:14:24OK.
0:14:26 > 0:14:28Nice, nice, nice.
0:14:31 > 0:14:3260 seconds, please.
0:14:32 > 0:14:34Yep. Mm-hm.
0:14:36 > 0:14:37Go on, girl. Go on, girl.
0:14:43 > 0:14:44- Hello.- Hello.
0:14:46 > 0:14:47- There you go.- Thank you.
0:14:47 > 0:14:50Whoops!
0:14:50 > 0:14:53- And one for you. - ANDI: Thank you very much.
0:14:54 > 0:14:58This is a salmon in mirin and soy sauce,
0:14:58 > 0:15:00Japanese sticky rice
0:15:00 > 0:15:02and a little cucumber salsa.
0:15:07 > 0:15:10This looks absolutely delicious.
0:15:10 > 0:15:12I hope the rice is going to be as good as it looks.
0:15:17 > 0:15:20Ooh!
0:15:23 > 0:15:26The flavour she's got in the salmon is exceptional.
0:15:26 > 0:15:30The sauce...I want to know that that didn't come out of a packet,
0:15:30 > 0:15:32cos that sauce is fantastic.
0:15:32 > 0:15:35I think it's lovely. I think the pickled cucumber
0:15:35 > 0:15:38and that little hit of sesame on it is lovely.
0:15:38 > 0:15:40The weakest thing on the plate is the rice.
0:15:40 > 0:15:42It's literally boiled rice that's been compacted,
0:15:42 > 0:15:44but everything else is full of flavour.
0:15:44 > 0:15:47For me, that salmon is absolutely perfectly cooked -
0:15:47 > 0:15:49that's exactly how I like it.
0:15:49 > 0:15:51It's delicious and the flavour is glorious.
0:15:54 > 0:15:56Oh, yeah.
0:15:56 > 0:15:57The salmon is beautiful.
0:15:57 > 0:16:00There is a sweetness to that sauce and it ends in bitterness as well.
0:16:00 > 0:16:03There's also a sweetness to the rice. Really love it.
0:16:03 > 0:16:04But the rice is overcooked
0:16:04 > 0:16:08and I think the sauce is a little bit too sweet and a bit sticky.
0:16:08 > 0:16:11I think you're being a little bit harsh there.
0:16:11 > 0:16:13I think that the guest judges will agree with me.
0:16:13 > 0:16:17Tasty, very tasty dish.
0:16:21 > 0:16:23- 15 minutes till your dessert goes out.- OK.
0:16:28 > 0:16:32ANDI: I've never had the combination of chocolate and balsamic before.
0:16:32 > 0:16:35I love balsamic flavour, I love chocolate,
0:16:35 > 0:16:40I love ginger and I love shortbread, so that pudding could be brill.
0:16:42 > 0:16:43Are you happy?
0:16:43 > 0:16:45I don't think they're quite set.
0:16:45 > 0:16:50I should've, eh, got it in the fridge...a little earlier.
0:16:51 > 0:16:55You know your mousse isn't properly set when a raspberry sinks in it.
0:16:57 > 0:16:59- Well, I'm done. - Biscuits?
0:16:59 > 0:17:01Oh, biscuits.
0:17:04 > 0:17:05Good, Katy.
0:17:05 > 0:17:07Go get 'em, girl.
0:17:12 > 0:17:14- Hello.- Hello.
0:17:16 > 0:17:17- One for you.- Thank you.
0:17:19 > 0:17:20- There you go.- Thank you.
0:17:22 > 0:17:25This is a balsamic chocolate mousse with some ginger,
0:17:25 > 0:17:27berries and shortbread.
0:17:27 > 0:17:29- I hope you enjoy it.- Certainly will.
0:17:29 > 0:17:33- Thank you.- Bye.
0:17:33 > 0:17:37If this tastes as good as it looks, it's going to be a winner.
0:17:46 > 0:17:49I'm getting the ginger and the berries - I'm tasting that.
0:17:49 > 0:17:53The mousse - I cannot find balsamic in there anywhere.
0:17:53 > 0:17:56If I hadn't known it was balsamic, I would say there was something
0:17:56 > 0:18:00about the mousse that I didn't like that makes it almost fruity.
0:18:00 > 0:18:01It doesn't do it for me.
0:18:01 > 0:18:05I like the chocolate mousse, I could happily eat all of that.
0:18:05 > 0:18:09The biscuit and the berries are the winners here, on this plate, for me.
0:18:13 > 0:18:16The balsamic vinegar is sharp on the back of your palate,
0:18:16 > 0:18:18almost spicy with the chocolate.
0:18:18 > 0:18:19The texture's all a bit weird.
0:18:19 > 0:18:22I like the ginger liquor around the outside of the berries,
0:18:22 > 0:18:24I don't like the chocolate mousse.
0:18:24 > 0:18:27Well, I...like what you don't like
0:18:27 > 0:18:30and I don't like what you like.
0:18:30 > 0:18:32I don't like ginger liquor around my fruit.
0:18:32 > 0:18:36I do, however do really like the chocolate with the balsamic finish.
0:18:36 > 0:18:37The good thing is - I don't like it
0:18:37 > 0:18:39so you can have the whole lot to yourself.
0:18:53 > 0:18:56I'm not massively confident about that, to be honest.
0:18:56 > 0:18:59Some of my flavours and the balances of flavours -
0:18:59 > 0:19:02I just know it's not quite right.
0:19:05 > 0:19:0615 minutes, OK?
0:19:08 > 0:19:09Panic, panic.
0:19:15 > 0:19:19A vegetable salad could be just chopped vegetables.
0:19:19 > 0:19:20I think it might be quite nice.
0:19:20 > 0:19:24I think the honey and the pomegranates will go really nicely together.
0:19:24 > 0:19:25It's just what vegetables and how
0:19:25 > 0:19:27she's going to dress that up, really.
0:19:33 > 0:19:34Nice-looking dish.
0:19:34 > 0:19:36Lovely colours.
0:19:36 > 0:19:39If that tastes as good as it looks, you're doing well.
0:19:42 > 0:19:43What are you sprinkling on there?
0:19:43 > 0:19:47I'm sprinkling pomegranate powder, it's a Persian super-food.
0:19:49 > 0:19:51Jo, I think they're beautiful.
0:19:51 > 0:19:53Go on, present them with pride.
0:19:53 > 0:19:54Thank you.
0:19:58 > 0:20:00- Hi.- Hello.
0:20:02 > 0:20:03Thank you.
0:20:05 > 0:20:10This is a raw vegetable salad with pomegranate dressing.
0:20:10 > 0:20:12CHRISTINE: I think it looks delicious.
0:20:14 > 0:20:16- ANDI:- You could hang this in the Tate.
0:20:16 > 0:20:19It's like a big clash of colours and they're beautiful.
0:20:19 > 0:20:22I love them.
0:20:30 > 0:20:32The good thing about this dish, for me,
0:20:32 > 0:20:35is that you've got the crunchy vegetables, you've got that lovely
0:20:35 > 0:20:38vinaigrette and you've got, then, a pop of a little pomegranate seed.
0:20:38 > 0:20:40CHRISTINE: It's terribly good for us.
0:20:40 > 0:20:43If you went to a restaurant and somebody served you this,
0:20:43 > 0:20:46you would literally be like, "What? That's it?"
0:20:46 > 0:20:48It's not served up as something to fill a navvy
0:20:48 > 0:20:51while they're out in the freezing cold. It's a light starter.
0:20:51 > 0:20:54I think it looked wonderful.
0:20:54 > 0:20:56It's raw vegetables on a plate.
0:21:00 > 0:21:02It's crunchy, there's sweetness on there,
0:21:02 > 0:21:04there's a little bit of sharpness on there.
0:21:04 > 0:21:07It feels like a big plate of nature.
0:21:07 > 0:21:09But, where's the cookery skill?
0:21:13 > 0:21:14Calm...
0:21:23 > 0:21:26Jo's scallops and bacon is the most wonderful mix, isn't it,
0:21:26 > 0:21:28- those two flavours together? - Yeah.
0:21:28 > 0:21:30She's got a swede and potato puree,
0:21:30 > 0:21:32so she's got a little bit of sweetness in there.
0:21:32 > 0:21:33I think it sounds lovely, actually.
0:21:38 > 0:21:40You've got four minutes.
0:21:46 > 0:21:48Oh, fudge!
0:21:49 > 0:21:52I'll have to do just a few bits of cleaning up.
0:21:57 > 0:21:58Very nice.
0:22:00 > 0:22:02Is that it? Anything else to go?
0:22:02 > 0:22:06Yep, there's just a little...of these.
0:22:06 > 0:22:08Nice.
0:22:08 > 0:22:09Well done, Jo.
0:22:09 > 0:22:11Well done, Jo.
0:22:15 > 0:22:20This is scallops with swede and potato puree.
0:22:21 > 0:22:23- Hope you enjoy it.- Thank you.
0:22:23 > 0:22:25CHRISTINE: Looks delicious.
0:22:33 > 0:22:36It's quite tough to cut into that scallop, it's not cooked.
0:22:36 > 0:22:39If you're going to do a simple dish, it has to be beautifully cooked
0:22:39 > 0:22:42and the scallops aren't very well cooked.
0:22:42 > 0:22:43No, they're not.
0:22:43 > 0:22:46There was no cooking time in the starter.
0:22:46 > 0:22:50Scallops cook, literally, in two minutes, three minutes, four minutes, five minutes!
0:22:50 > 0:22:51She had an hour-and-a-quarter.
0:22:51 > 0:22:54What did she do for an hour-and-a-quarter, boil Swede?
0:22:54 > 0:22:56It hasn't lived up to expectations, has it?
0:22:56 > 0:22:58LISA: Not at all.
0:23:06 > 0:23:11I really like that rich, peppery cavolo nero - black cabbage -
0:23:11 > 0:23:12with the sweet scallop.
0:23:12 > 0:23:16But what I really enjoy is that rich butter sauce that
0:23:16 > 0:23:18sits across the whole lot.
0:23:18 > 0:23:24I don't get enough. I want something bolder or sharper or...even saltier.
0:23:24 > 0:23:27I feel a little bit disappointed. I want a little more "oomph",
0:23:27 > 0:23:28to coin a phrase.
0:23:30 > 0:23:33Oh, my God, I'm glad that's over.
0:23:36 > 0:23:40I've really tried on this, very hard.
0:23:40 > 0:23:47In a way, to have a simpler dish but do it more beautiful was...
0:23:47 > 0:23:49That, for me, was my challenge.
0:23:55 > 0:23:58I actually think that today's round's really close.
0:23:59 > 0:24:00Janet's salad, I think,
0:24:00 > 0:24:02was probably one of the tastiest things we had today.
0:24:02 > 0:24:07Roquefort, pear and frisee salad is a classic, classic combination.
0:24:07 > 0:24:11I thought the addition of a dressing made from walnut oil was clever.
0:24:11 > 0:24:13It was the first time we saw Janet present something with
0:24:13 > 0:24:15a bit of style and sophistication.
0:24:15 > 0:24:19Janet's stew - she made a really good rich, sweet base,
0:24:19 > 0:24:23but the fish and the potatoes weren't very well cooked.
0:24:23 > 0:24:27There were mistakes, as we predicted there would be.
0:24:27 > 0:24:30I'm proud of the fact that I can cook pretty well
0:24:30 > 0:24:33and make people pleased with my food.
0:24:33 > 0:24:35Whether the people that are pleased with my food include Gregg
0:24:35 > 0:24:39and John, who knows?
0:24:39 > 0:24:40I really liked Katy's salmon dish,
0:24:40 > 0:24:42for me that was the best dish of the day.
0:24:42 > 0:24:46Really nice sweet sauce on it with a bitter finish.
0:24:46 > 0:24:50Look, the salmon was cooked beautifully. The sauce was sticky round the outside.
0:24:50 > 0:24:52The dessert though, I thought was wrong, I really did.
0:24:52 > 0:24:55The berries and the ginger liquor I quite like.
0:24:55 > 0:25:00Chocolate mousse with balsamic vinegar - why, oh, why, oh, why?
0:25:00 > 0:25:03- I have no idea. - Funnily enough, I didn't mind
0:25:03 > 0:25:05the balsamic vinegar in the chocolate mousse.
0:25:05 > 0:25:08Guest judges were divided on it.
0:25:08 > 0:25:10It's never nice waiting for a result,
0:25:10 > 0:25:15but if I were to go home today I'd feel very proud of what I've done.
0:25:15 > 0:25:21Jo did a very nice, very tasty, very good-looking shaved vegetable salad.
0:25:21 > 0:25:23But, John, that's not cooking.
0:25:23 > 0:25:27It was the start of a dish, it wasn't a whole dish, in my opinion.
0:25:27 > 0:25:29As for the scallops, I liked the scallop dish.
0:25:29 > 0:25:32I thought the sauce that went around the outside,
0:25:32 > 0:25:35which was almost smelling of lobster, with the smoky bacon
0:25:35 > 0:25:40and the saltiness coming from that cavolo nero, was a really nice thing.
0:25:40 > 0:25:45It has to be pointed out that none of the guest judges liked
0:25:45 > 0:25:46Jo's scallop dish at all.
0:25:47 > 0:25:51It would really mean a lot to stay in because you start to get
0:25:51 > 0:25:55that cooking bug and just want to learn more.
0:25:55 > 0:25:58Not an easy judging decision today.
0:25:58 > 0:26:01Who's got the necessary to march forward in this competition?
0:26:11 > 0:26:13Today was good.
0:26:13 > 0:26:15Judging wasn't easy.
0:26:17 > 0:26:21Unfortunately, one of you is going to be leaving the competition.
0:26:25 > 0:26:27The person leaving us is...
0:26:33 > 0:26:34..Jo.
0:26:34 > 0:26:36Thanks, Jo.
0:26:36 > 0:26:39Bye, guys.
0:26:46 > 0:26:48I loved coming on Celebrity MasterChef,
0:26:48 > 0:26:50it was a really great experience
0:26:50 > 0:26:54and really great to learn so much in such a little amount of time.
0:26:54 > 0:26:59It's been hard work, it's been nerve-racking,
0:26:59 > 0:27:01but it's been wonderful.
0:27:01 > 0:27:02I've loved it.
0:27:06 > 0:27:07Very, very well done.
0:27:07 > 0:27:10Katy, Janet, brilliant.
0:27:10 > 0:27:12Yeah!
0:27:13 > 0:27:15I'm really pleased about that, yeah.
0:27:15 > 0:27:17I'm feeling good about that.
0:27:17 > 0:27:20I'm really looking forward to going on to the next stage
0:27:20 > 0:27:25and just seeing what kind of things I'm going to be asked to do.
0:27:25 > 0:27:29I don't know, maybe butcher a buffalo carcass in an aeroplane or something like that.
0:27:29 > 0:27:33I don't know. Goodness only knows what's going to happen.
0:27:33 > 0:27:36Yeah, I was pleased with what I did today.
0:27:36 > 0:27:41I think the idea of having a heat that was all women has set
0:27:41 > 0:27:44a very high standard.
0:27:50 > 0:27:54Next week, the pressure is on for four new celebrities.
0:27:56 > 0:27:58To become MasterChef champion,
0:27:58 > 0:28:00they'll have to prove they've got what it takes.
0:28:02 > 0:28:04Your sauce - that is disgusting.
0:28:06 > 0:28:08I'm a bit concerned.
0:28:08 > 0:28:11- Have you got your vegetables done for this yet?- No, nothing.
0:28:11 > 0:28:14Ooh! Phillip, I've really cut myself badly.
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