Episode 3 Celebrity MasterChef


Episode 3

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It's Celebrity MasterChef.

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We've got 16 celebs all hoping to show off their cooking talent.

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Wouldn't it be wonderful if I went all the way to the end?

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They've proved themselves in their own profession, now let's see

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if they can cut it in the kitchen.

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They might just give me a whole ostrich and tell me to cook it.

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How am I supposed to plan for that?

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I like the way I cook.

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I'm not going to stand here and snivel and be grateful.

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Cooking doesn't get tougher than this.

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Throughout this week, these three celebrities have been through

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some tough culinary challenges.

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But only two can stay in the competition.

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The stakes are high.

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They now know what they can get out of this competition,

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and we know how good they can be.

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Welcome back to the MasterChef kitchen.

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Good day today, great day.

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You are presenting your food today, not just to John and I,

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but to three guest judges.

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Three people that know this competition very well -

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two finalists and a previous winner.

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You three are brilliant.

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But the issue today is that one of you will leave the competition.

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One hour and 15 minutes. Ladies, let's cook.

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The contestants must cook a two-course meal of their own design,

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to impress the past finalists.

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When you put yourself up to be on MasterChef,

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you're putting yourself up to be judged.

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I expect to have food that I would pay for in a restaurant.

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I'm looking for really good food, nicely presented.

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I really, really want all six courses to be fabulous

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and I want to be able to say, "Yes!"

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At this stage, the competition suddenly steps up.

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You just want to rise to the challenge.

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I'll bet they're terrified.

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Our three guest judges, John, they know good food.

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They are great cooks in their own right.

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They will expect decent stuff here today.

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The skills that I've shown John and Gregg are -

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sense of humour, stoicism, triumph in the face of criticism.

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Today, I'm worried about - when I put the food in the plates,

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they're going to start sneering.

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And my natural reaction, when blokes start sneering at me,

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is I want to deck 'em.

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So, Janet, what are you cooking for us?

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A frisee lettuce salad with pears and walnuts,

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and for the main course, a fish stew with a rouille on the side.

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-Yum!

-Yeah.

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It's hard enough cooking one piece of fish perfectly, you've got five.

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I think the thing is, to cut them

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so they're all roughly the same size and the same thicknesses.

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And also, you don't want to overcook the squid cos it goes rubbery.

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A pot of stew's all right - doesn't need presentation.

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How about your salad?

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-Well, my salad obviously, Gregg, is going to give you heartbreak.

-Why?

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However I arrange those leaves on the plate...

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-I'll find something to complain about.

-You will, basically.

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Your food is becoming more and more elegant, more sophisticated as we're going through each round.

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How much are you loving it, properly?

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It's like doing the Grand National. I'm going round, I'm covering all the hurdles,

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I'm jumping all the fences,

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and it's like the Becher's Brook at the end is you,

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and your, like...arrangement thing.

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-Fetish.

-Let me tell you something about your dishes today - I love them.

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-Well, that's good.

-I love it, love it, love it.

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-Thank you.

-Good luck.

-Thanks a lot.

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Janet's got two very, very intriguing, promising courses.

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The fish stew, I think, sounds amazing.

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But it would have been nice to see something cooked with that salad.

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This is MasterChef, Gregg, not Master-salad-maker.

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I think the salad's good enough for a quarterfinal,

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as long as it's got some elegance to it.

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My worry is, she's going to serve that up on a shovel.

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Halfway, Janet - 30 minutes till your first course.

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I don't want to be eliminated.

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I'm enjoying, you know, learning how to cook new things.

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Today I'm cooking a dish I've made before and I just really like it.

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I'm just hoping it all comes together - that's my hope.

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Tell us what you're going to cook for us today, Katy.

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I'm going to cook salmon in a mirin and soy sauce with

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some Japanese sticky rice and some little cucumber salsa.

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And then, chocolate balsamic mousse with some crushed summer berries

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in ginger liquor.

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-Whoa! What's that?

-Balsamic going in the chocolate.

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-Yes.

-You're nuts.

-Am I?

-I don't know. Are you?

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I-I like it!

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But then, I like lemon and dark chocolate, so...

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Katy's taking a risk here because, I think,

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that salmon dish as a first course - brilliant for quarterfinal.

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That chocolate with balsamic vinegar -

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I think it's a really big risk.

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After all these years of being a home cook...

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Perfecto.

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..now I've got to take all the flavours that I'm not bad on,

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and turn it into a beautiful dish of food.

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I'm doing this for my kids, really.

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They're loving that I'm here.

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Jo, what are you going to cook for us?

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I'm going to do a really nice, healthy starter - a rainbow salad.

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You've got different colour beetroots and different colour carrots.

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-Yes.

-Beautiful root vegetables.

-And cucumber and fennel.

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And then I'm going to do scallops with pureed swede and potato mash,

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greens and lardons.

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And what are you most worried about with these dishes?

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I'll overcook my scallops and that you don't like the combinations.

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Why are loving the competition so much?

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Because it's making me use my brain and try and be really creative,

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and I want to get better.

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Good.

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Jo is making a first course with absolutely no cooking at all.

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Once again, it's Master-salad-cook.

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-Nine minutes on your first course, Janet.

-OK.

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-Don't forget your potatoes to get in there first, uh?

-I'm doing them now!

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-Quick, quick, quick.

-Bloody Nora!

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-You going to be on time?

-I think so.

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I would be doing a much more lovely arrangement of these leaves

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if I had a bit longer.

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A little salad with pears and walnuts is beautiful.

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Might be simple, but those flavours together are lovely.

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-It could really work.

-It's a light starter, it's relatively easy -

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it is all in the dressing.

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Got about two minutes left.

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Looking nice though, Janet.

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There's a bit of elegance about this.

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Oh, no, the walnuts are different sized pieces,

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they're not all the same size cos God doesn't make them like that.

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Janet, that is your first grown-up presentation.

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Thank you, Gregg.

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It's good to see you two are getting on so well.

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I know. I feel like a teenager having a first snog.

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-OK, Janet, you ready to rock 'n roll?

-Yep.

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Can you take those plates to the dining room, please?

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-And be nice to people.

-OK, Uncle John.

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Hello.

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Very excited by this.

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I'm not very good at being a waitress,

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so this is where I might let myself down.

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-No, no - round the back!

-All right, round the...

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-Andi.

-ANDI: Thank you very much.

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It's frisee salad with a little bit of rocket of in it,

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comice pear, Roquefort and walnut.

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With a dressing that's walnut oil and white wine vinegar.

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All right.

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I think that looks gorgeous. It's what it says - it's a simple salad.

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The balance of the flavours is lovely.

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She's gone slightly over on the dressing,

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but it's delicious and I will eat all of this.

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Lovely.

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It's just a bit dull.

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It's so simple, I don't know if I can judge anything other than

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the dressing, because, actually, you haven't done anything else.

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No. So, it all hinges on the fish stew.

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-Mm.

-It's a classic combination, she's done it very, very well.

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The tang and the strength of that cheese near the honeyed

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juice of a pear.

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And the richness of that smoky walnut oil with the sweet

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but sour mustard seed dressing -

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I think that's really good.

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There's no cooking going on there, but the flavours are superb.

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And she's made it look nice.

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-All right, Janet?

-Yep.

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Five minutes.

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Fish stew - something you cook in one pot.

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One-pot cookery can't win MasterChef.

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It depends upon, you know, what flavours she's putting into it,

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what balance of herbs, spices, what's she's doing with it.

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It's not just throw everything into a pot.

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It would have been nice to have warmed the plates, Janet.

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Oh, shut it.

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-Right-o.

-What she say?

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She said, "Shut it."

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HE LAUGHS

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Two-and-a-half minutes and it should be leaving the room.

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Right.

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-It smells delicious.

-My sort of food, that is.

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Janet, we should be serving now.

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All right, don't nag.

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You don't want a, like, catastrophe at the last-minute.

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Take the little plates first then they know they've got

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something bigger coming.

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Hi.

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Hello, Janet.

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Now, we're going to have my fish stew.

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This is the side.

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Ah.

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-Oh, I've got to go round the back.

-Round the back, yes.

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Now, because I've been so upset by Gregg saying my presentation

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is rubbish, I've brought my squid napkins.

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LISA: I love them.

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-ANDI:

-Thank you very much.

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Janet versus Gregg - my money's on Janet to win any time.

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THEY LAUGH

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Thank you.

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It's squid, hake and cod.

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-Is the little...a rouille?

-A rouille, yeah.

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It's cayenne pepper, garlic...if you don't want to stink all day...

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don't have to much of that.

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Well, enjoy! Don't worry about getting it on the napkins.

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-OK. Thank you.

-See ya.

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I'm a bit disappointed in the presentation.

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Looks a bit, sort of "bleurgh".

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Oh, dear.

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My scallop's raw.

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My potato's raw too. CHRISTINE: Oh, is it?

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The rouille is good.

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Now, that's delicious - she's got that right, that's beautiful.

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The sauce is lovely.

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You can tell it's a home-made stock,

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you can tell it's a home-made base and I like that.

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We've got an issue and we thought we would -

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the fish is slightly overcooked, the scallops are slightly undercooked.

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You can't just throw it all in a pot

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and hope it comes out cooked - it won't.

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But, I love the richness of the base of that stew -

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sweet with tomato but still fragrant with saffron.

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There's a little bit of chilli running through it and it's got lovely depth.

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I think it's a pretty good job.

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In my head, I've done really well.

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I pulled it off by my standards, definitely.

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In Gregg's head - who knows?

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-15 minutes, Katy.

-Till I serve the first course?

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-Yep, 15 minutes, OK?

-OK.

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Katy, we've got mirin glazed salmon followed by

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balsamic chocolate mousse with ginger, berries and shortbread.

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The salmon has got to be cooked to perfection.

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Simple piece of fish. She's got to do it well, hasn't she?

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You got three minutes left.

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OK.

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Nice, nice, nice.

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60 seconds, please.

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Yep. Mm-hm.

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Go on, girl. Go on, girl.

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-Hello.

-Hello.

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-There you go.

-Thank you.

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Whoops!

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-And one for you.

-ANDI: Thank you very much.

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This is a salmon in mirin and soy sauce,

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Japanese sticky rice

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and a little cucumber salsa.

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This looks absolutely delicious.

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I hope the rice is going to be as good as it looks.

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Ooh!

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The flavour she's got in the salmon is exceptional.

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The sauce...I want to know that that didn't come out of a packet,

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cos that sauce is fantastic.

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I think it's lovely. I think the pickled cucumber

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and that little hit of sesame on it is lovely.

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The weakest thing on the plate is the rice.

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It's literally boiled rice that's been compacted,

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but everything else is full of flavour.

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For me, that salmon is absolutely perfectly cooked -

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that's exactly how I like it.

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It's delicious and the flavour is glorious.

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Oh, yeah.

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The salmon is beautiful.

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There is a sweetness to that sauce and it ends in bitterness as well.

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There's also a sweetness to the rice. Really love it.

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But the rice is overcooked

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and I think the sauce is a little bit too sweet and a bit sticky.

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I think you're being a little bit harsh there.

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I think that the guest judges will agree with me.

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Tasty, very tasty dish.

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-15 minutes till your dessert goes out.

-OK.

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ANDI: I've never had the combination of chocolate and balsamic before.

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I love balsamic flavour, I love chocolate,

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I love ginger and I love shortbread, so that pudding could be brill.

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Are you happy?

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I don't think they're quite set.

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I should've, eh, got it in the fridge...a little earlier.

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You know your mousse isn't properly set when a raspberry sinks in it.

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-Well, I'm done.

-Biscuits?

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Oh, biscuits.

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Good, Katy.

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Go get 'em, girl.

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-Hello.

-Hello.

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-One for you.

-Thank you.

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-There you go.

-Thank you.

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This is a balsamic chocolate mousse with some ginger,

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berries and shortbread.

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-I hope you enjoy it.

-Certainly will.

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-Thank you.

-Bye.

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If this tastes as good as it looks, it's going to be a winner.

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I'm getting the ginger and the berries - I'm tasting that.

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The mousse - I cannot find balsamic in there anywhere.

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If I hadn't known it was balsamic, I would say there was something

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about the mousse that I didn't like that makes it almost fruity.

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It doesn't do it for me.

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I like the chocolate mousse, I could happily eat all of that.

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The biscuit and the berries are the winners here, on this plate, for me.

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The balsamic vinegar is sharp on the back of your palate,

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almost spicy with the chocolate.

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The texture's all a bit weird.

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I like the ginger liquor around the outside of the berries,

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I don't like the chocolate mousse.

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Well, I...like what you don't like

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and I don't like what you like.

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I don't like ginger liquor around my fruit.

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I do, however do really like the chocolate with the balsamic finish.

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The good thing is - I don't like it

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so you can have the whole lot to yourself.

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I'm not massively confident about that, to be honest.

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Some of my flavours and the balances of flavours -

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I just know it's not quite right.

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15 minutes, OK?

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Panic, panic.

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A vegetable salad could be just chopped vegetables.

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I think it might be quite nice.

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I think the honey and the pomegranates will go really nicely together.

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It's just what vegetables and how

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she's going to dress that up, really.

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Nice-looking dish.

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Lovely colours.

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If that tastes as good as it looks, you're doing well.

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What are you sprinkling on there?

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I'm sprinkling pomegranate powder, it's a Persian super-food.

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Jo, I think they're beautiful.

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Go on, present them with pride.

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Thank you.

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-Hi.

-Hello.

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Thank you.

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This is a raw vegetable salad with pomegranate dressing.

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CHRISTINE: I think it looks delicious.

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-ANDI:

-You could hang this in the Tate.

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It's like a big clash of colours and they're beautiful.

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I love them.

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The good thing about this dish, for me,

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is that you've got the crunchy vegetables, you've got that lovely

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vinaigrette and you've got, then, a pop of a little pomegranate seed.

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CHRISTINE: It's terribly good for us.

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If you went to a restaurant and somebody served you this,

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you would literally be like, "What? That's it?"

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It's not served up as something to fill a navvy

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while they're out in the freezing cold. It's a light starter.

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I think it looked wonderful.

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It's raw vegetables on a plate.

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It's crunchy, there's sweetness on there,

0:21:000:21:02

there's a little bit of sharpness on there.

0:21:020:21:04

It feels like a big plate of nature.

0:21:040:21:07

But, where's the cookery skill?

0:21:070:21:09

Calm...

0:21:130:21:14

Jo's scallops and bacon is the most wonderful mix, isn't it,

0:21:230:21:26

-those two flavours together?

-Yeah.

0:21:260:21:28

She's got a swede and potato puree,

0:21:280:21:30

so she's got a little bit of sweetness in there.

0:21:300:21:32

I think it sounds lovely, actually.

0:21:320:21:33

You've got four minutes.

0:21:380:21:40

Oh, fudge!

0:21:460:21:48

I'll have to do just a few bits of cleaning up.

0:21:490:21:52

Very nice.

0:21:570:21:58

Is that it? Anything else to go?

0:22:000:22:02

Yep, there's just a little...of these.

0:22:020:22:06

Nice.

0:22:060:22:08

Well done, Jo.

0:22:080:22:09

Well done, Jo.

0:22:090:22:11

This is scallops with swede and potato puree.

0:22:150:22:20

-Hope you enjoy it.

-Thank you.

0:22:210:22:23

CHRISTINE: Looks delicious.

0:22:230:22:25

It's quite tough to cut into that scallop, it's not cooked.

0:22:330:22:36

If you're going to do a simple dish, it has to be beautifully cooked

0:22:360:22:39

and the scallops aren't very well cooked.

0:22:390:22:42

No, they're not.

0:22:420:22:43

There was no cooking time in the starter.

0:22:430:22:46

Scallops cook, literally, in two minutes, three minutes, four minutes, five minutes!

0:22:460:22:50

She had an hour-and-a-quarter.

0:22:500:22:51

What did she do for an hour-and-a-quarter, boil Swede?

0:22:510:22:54

It hasn't lived up to expectations, has it?

0:22:540:22:56

LISA: Not at all.

0:22:560:22:58

I really like that rich, peppery cavolo nero - black cabbage -

0:23:060:23:11

with the sweet scallop.

0:23:110:23:12

But what I really enjoy is that rich butter sauce that

0:23:120:23:16

sits across the whole lot.

0:23:160:23:18

I don't get enough. I want something bolder or sharper or...even saltier.

0:23:180:23:24

I feel a little bit disappointed. I want a little more "oomph",

0:23:240:23:27

to coin a phrase.

0:23:270:23:28

Oh, my God, I'm glad that's over.

0:23:300:23:33

I've really tried on this, very hard.

0:23:360:23:40

In a way, to have a simpler dish but do it more beautiful was...

0:23:400:23:47

That, for me, was my challenge.

0:23:470:23:49

I actually think that today's round's really close.

0:23:550:23:58

Janet's salad, I think,

0:23:590:24:00

was probably one of the tastiest things we had today.

0:24:000:24:02

Roquefort, pear and frisee salad is a classic, classic combination.

0:24:020:24:07

I thought the addition of a dressing made from walnut oil was clever.

0:24:070:24:11

It was the first time we saw Janet present something with

0:24:110:24:13

a bit of style and sophistication.

0:24:130:24:15

Janet's stew - she made a really good rich, sweet base,

0:24:150:24:19

but the fish and the potatoes weren't very well cooked.

0:24:190:24:23

There were mistakes, as we predicted there would be.

0:24:230:24:27

I'm proud of the fact that I can cook pretty well

0:24:270:24:30

and make people pleased with my food.

0:24:300:24:33

Whether the people that are pleased with my food include Gregg

0:24:330:24:35

and John, who knows?

0:24:350:24:39

I really liked Katy's salmon dish,

0:24:390:24:40

for me that was the best dish of the day.

0:24:400:24:42

Really nice sweet sauce on it with a bitter finish.

0:24:420:24:46

Look, the salmon was cooked beautifully. The sauce was sticky round the outside.

0:24:460:24:50

The dessert though, I thought was wrong, I really did.

0:24:500:24:52

The berries and the ginger liquor I quite like.

0:24:520:24:55

Chocolate mousse with balsamic vinegar - why, oh, why, oh, why?

0:24:550:25:00

-I have no idea.

-Funnily enough, I didn't mind

0:25:000:25:03

the balsamic vinegar in the chocolate mousse.

0:25:030:25:05

Guest judges were divided on it.

0:25:050:25:08

It's never nice waiting for a result,

0:25:080:25:10

but if I were to go home today I'd feel very proud of what I've done.

0:25:100:25:15

Jo did a very nice, very tasty, very good-looking shaved vegetable salad.

0:25:150:25:21

But, John, that's not cooking.

0:25:210:25:23

It was the start of a dish, it wasn't a whole dish, in my opinion.

0:25:230:25:27

As for the scallops, I liked the scallop dish.

0:25:270:25:29

I thought the sauce that went around the outside,

0:25:290:25:32

which was almost smelling of lobster, with the smoky bacon

0:25:320:25:35

and the saltiness coming from that cavolo nero, was a really nice thing.

0:25:350:25:40

It has to be pointed out that none of the guest judges liked

0:25:400:25:45

Jo's scallop dish at all.

0:25:450:25:46

It would really mean a lot to stay in because you start to get

0:25:470:25:51

that cooking bug and just want to learn more.

0:25:510:25:55

Not an easy judging decision today.

0:25:550:25:58

Who's got the necessary to march forward in this competition?

0:25:580:26:01

Today was good.

0:26:110:26:13

Judging wasn't easy.

0:26:130:26:15

Unfortunately, one of you is going to be leaving the competition.

0:26:170:26:21

The person leaving us is...

0:26:250:26:27

..Jo.

0:26:330:26:34

Thanks, Jo.

0:26:340:26:36

Bye, guys.

0:26:360:26:39

I loved coming on Celebrity MasterChef,

0:26:460:26:48

it was a really great experience

0:26:480:26:50

and really great to learn so much in such a little amount of time.

0:26:500:26:54

It's been hard work, it's been nerve-racking,

0:26:540:26:59

but it's been wonderful.

0:26:590:27:01

I've loved it.

0:27:010:27:02

Very, very well done.

0:27:060:27:07

Katy, Janet, brilliant.

0:27:070:27:10

Yeah!

0:27:100:27:12

I'm really pleased about that, yeah.

0:27:130:27:15

I'm feeling good about that.

0:27:150:27:17

I'm really looking forward to going on to the next stage

0:27:170:27:20

and just seeing what kind of things I'm going to be asked to do.

0:27:200:27:25

I don't know, maybe butcher a buffalo carcass in an aeroplane or something like that.

0:27:250:27:29

I don't know. Goodness only knows what's going to happen.

0:27:290:27:33

Yeah, I was pleased with what I did today.

0:27:330:27:36

I think the idea of having a heat that was all women has set

0:27:360:27:41

a very high standard.

0:27:410:27:44

Next week, the pressure is on for four new celebrities.

0:27:500:27:54

To become MasterChef champion,

0:27:560:27:58

they'll have to prove they've got what it takes.

0:27:580:28:00

Your sauce - that is disgusting.

0:28:020:28:04

I'm a bit concerned.

0:28:060:28:08

-Have you got your vegetables done for this yet?

-No, nothing.

0:28:080:28:11

Ooh! Phillip, I've really cut myself badly.

0:28:110:28:14

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