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 > 0:00:14The competition's a joyride.
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 > 0:00:25I'm finding the competition a lot more nerve-wracking
0:00:25 > 0:00:27than I thought it was going to be.
0:00:28 > 0:00:31I'm determined that I don't go out yet.
0:00:34 > 0:00:36Cooking doesn't get tougher than this.
0:00:47 > 0:00:50Throughout this week, these three celebrities have been through
0:00:50 > 0:00:54some of the toughest gastronomic challenges they've ever faced.
0:00:55 > 0:00:59But after today, one of them will be going home.
0:01:01 > 0:01:03Quarterfinal day, all to play for.
0:01:03 > 0:01:06They've got to prove themselves worthy of staying in the competition.
0:01:19 > 0:01:21Today, you're not just cooking for John and I.
0:01:21 > 0:01:27We have three previous MasterChef finalists, including two winners.
0:01:28 > 0:01:32It's your food. Do it well, you stay in the competition.
0:01:34 > 0:01:37Ladies and gentlemen, let's cook.
0:01:46 > 0:01:49The contestants have just one hour and 15 minutes
0:01:49 > 0:01:51to cook a two-course meal.
0:02:00 > 0:02:05They will have to impress three outstanding former finalists
0:02:05 > 0:02:08and show that they're worthy of progressing in the competition.
0:02:10 > 0:02:13Today, I think it's all about potential.
0:02:13 > 0:02:15I want to see a serious plate of food.
0:02:15 > 0:02:18- Emma, hello.- Hi.
0:02:22 > 0:02:25This is a nerve-wracking round. I can remember it so well.
0:02:25 > 0:02:28But I'm hungry and I don't like eating rubbish food.
0:02:33 > 0:02:35I'm hoping to see some nice food.
0:02:35 > 0:02:37I want to see a little bit of their character
0:02:37 > 0:02:39and that they've cared about what they've cooked.
0:02:48 > 0:02:51I was talking to the missus last night and wondering whether this was
0:02:51 > 0:02:54enjoyable or not, cos half of it is enjoyable
0:02:54 > 0:02:56and half of it is so nerve-wracking.
0:02:57 > 0:02:59It's an odd swirl of emotion.
0:03:03 > 0:03:06The culinary term is "Boom!".
0:03:06 > 0:03:07Absolutely on the money.
0:03:10 > 0:03:11Cooking my own food today,
0:03:11 > 0:03:14I've set myself quite challenging things to make.
0:03:14 > 0:03:17There's no spare time at all.
0:03:17 > 0:03:20It's a big worry.
0:03:24 > 0:03:27You look like you're very focussed once again today.
0:03:27 > 0:03:30- What are you going to cook? - For a starter, I'm doing a kind
0:03:30 > 0:03:31of version of moules marinieres,
0:03:31 > 0:03:34with smoky bacon and cream.
0:03:34 > 0:03:40And for the second course, it's a salt crust baked sea bass,
0:03:40 > 0:03:44with a confit of potatoes, tomatoes and basil,
0:03:44 > 0:03:46and fennel and lemon mayonnaise.
0:03:46 > 0:03:49So you're baking the sea bass in salt,
0:03:49 > 0:03:52so that it steams, realistically, inside this parcel.
0:03:52 > 0:03:56Yes, that's the real conundrum here, cos it can take a long time.
0:03:56 > 0:03:59Sometimes it's taken me five minutes to break through the crust.
0:03:59 > 0:04:02You wowed us yesterday. Are you going to continue to wow us?
0:04:02 > 0:04:06Well, I'm going to do as well as I can.
0:04:06 > 0:04:07That's all you can do, isn't it, really?
0:04:10 > 0:04:13I'm really impressed with Ade, John. Love the sound of his dishes.
0:04:13 > 0:04:15The sea bass, I think, is a beautiful idea.
0:04:15 > 0:04:18He's got to make sure it's cooked all the way through.
0:04:18 > 0:04:21The sea bass has got to get in. It's got to get in quick.
0:04:26 > 0:04:29I'm really enjoying the competition.
0:04:29 > 0:04:32The fear and the stress, I could do without,
0:04:32 > 0:04:38but that's the price you pay for the most extravagantly exciting journey.
0:04:47 > 0:04:49Denise, I'm looking down at your ingredients,
0:04:49 > 0:04:51- and you're not doing a dessert. - I'm not doing a dessert.
0:04:51 > 0:04:54- Aw!- I'm doing a starter and a main.
0:04:54 > 0:04:57But you've reached the quarterfinal on the quality of your desserts.
0:04:57 > 0:05:00Well, I'll do you another one if you let me through this round.
0:05:00 > 0:05:03- What are you going to cook for us? - Haka chicken.- Haka chicken?
0:05:03 > 0:05:07Is that chicken from New Zealand, for somebody doing the Haka before rugby?
0:05:07 > 0:05:10No, it isn't. It's basically ginger, chilli, garlic...
0:05:10 > 0:05:14It feels a bit Chinese-y because it's got soy on it.
0:05:14 > 0:05:17- But it also feels a bit Indian. - And your other dishes?
0:05:17 > 0:05:21Squid with Szechuan pepper, five spice...
0:05:21 > 0:05:24Where is your confidence now, since the last round?
0:05:24 > 0:05:26It is amazing how, when somebody praises you,
0:05:26 > 0:05:31your confidence soars, but I've got to get very real here.
0:05:31 > 0:05:34We're all up against it. Things go wrong on the day.
0:05:37 > 0:05:38We all know the secret of squid.
0:05:38 > 0:05:41It's got to be cooked really fast and really hot,
0:05:41 > 0:05:42and then it's lovely and tender.
0:05:42 > 0:05:46If it stays in there too long, it goes tough like shoe leather.
0:05:46 > 0:05:48Denise's main course is a haka chicken.
0:05:48 > 0:05:52I love the spices and flavouring. Chicken's not difficult to cook.
0:05:52 > 0:05:55It's the flavouring and the presentation of that dish.
0:06:01 > 0:06:04To make it to the MasterChef quarterfinals...
0:06:04 > 0:06:07Man, it's amazing that I can actually say that.
0:06:07 > 0:06:09It's been a steep learning curve.
0:06:11 > 0:06:13I have learnt a lot in a short period of time.
0:06:20 > 0:06:23The dishes I'm making today are quite simple,
0:06:23 > 0:06:27so I have to make sure the dishes are cooked to perfection,
0:06:27 > 0:06:29and I don't mess anything up.
0:06:30 > 0:06:33Phillips, you've made amazing progress in this competition.
0:06:33 > 0:06:35What we want to know is, can you continue to progress?
0:06:35 > 0:06:37I really hope so.
0:06:37 > 0:06:39I'm confident with the dish I'm making today,
0:06:39 > 0:06:42- so I hope you guys like it.- What two dishes are you cooking for us?
0:06:42 > 0:06:46I've got minted lamb chops and spring onion mash,
0:06:46 > 0:06:50and creamy garlic mushroom starter.
0:06:50 > 0:06:53Tell me what the mushrooms are. I don't quite understand.
0:06:53 > 0:06:54Creamy garlic mushrooms.
0:06:54 > 0:06:58Served...what? Stuffed? In a bowl?
0:06:58 > 0:07:01- Or...?- No, in a bowl and topped with some grated parmesan.
0:07:05 > 0:07:08Phillips now needs to deliver a very good lamb dish,
0:07:08 > 0:07:11because his starter is completely uninspiring.
0:07:11 > 0:07:13I do hope and pray that we get nicely cooked lamb,
0:07:13 > 0:07:16and that there are no lumps in the mashed potato.
0:07:24 > 0:07:27Ade's menu instantly leaps out.
0:07:27 > 0:07:30It says to me, "Here's a man who has ambition
0:07:30 > 0:07:34"and he wants to really produce really tasty, tasty food."
0:07:40 > 0:07:43OK, you've got about seven minutes left now on your first course, Ade.
0:07:49 > 0:07:52Ade's starter - mussels and smokey bacon and cream...
0:07:52 > 0:07:53Yes, yes, yes, yes.
0:07:53 > 0:07:56Absolutely, that is something I'd go for in a restaurant. Love it.
0:07:58 > 0:08:00It smells great, Ade.
0:08:02 > 0:08:05I like a lot, mate. I like, I like, I like.
0:08:05 > 0:08:07- Love it.- Good lad.
0:08:07 > 0:08:08Sorted.
0:08:08 > 0:08:12Thanks very much. Off you go. And hurry back! You've got work to do.
0:08:16 > 0:08:20- Well, hello!- Hello!- How are you all doing?- Very well, thank you.
0:08:20 > 0:08:22- We're hungry!- Are you?
0:08:24 > 0:08:26It's my version of moules marinieres,
0:08:26 > 0:08:30- but it's made with smokey bacon, and cream and white wine.- Thank you.
0:08:30 > 0:08:31Thank you very much.
0:08:34 > 0:08:38It looks beautiful and it smells wonderful,
0:08:38 > 0:08:41and, also, it's small attention to detail here.
0:08:41 > 0:08:44The way that has been toasted beautifully on the griddle.
0:08:44 > 0:08:45Absolutely perfect.
0:08:48 > 0:08:52The combination of mussels and garlic is, to me, complete heaven.
0:08:52 > 0:08:53I just adore it.
0:08:55 > 0:08:58He's got the balance, I think, beautiful.
0:08:58 > 0:09:01Not too much cream, but enough.
0:09:01 > 0:09:03You can taste the mussels, because, for me,
0:09:03 > 0:09:05the mussel has to shine through.
0:09:06 > 0:09:09Fantastic. I'd happily pay for that in a restaurant.
0:09:09 > 0:09:12This is delicious. I could....
0:09:12 > 0:09:14Under normal circumstances, I would lap all that up.
0:09:14 > 0:09:16Because we've got more to come, I won't,
0:09:16 > 0:09:19but I will just have another spoonful.
0:09:19 > 0:09:20Ah! Mmm.
0:09:23 > 0:09:25I think this is a really lovely bowl of mussels.
0:09:25 > 0:09:28I like the smokiness of the bacon, the sweetness of that tarragon
0:09:28 > 0:09:32running through that rich stock, with a little touch of cream.
0:09:32 > 0:09:34It's not the most challenging dish, but it's faultless.
0:09:34 > 0:09:37You've got 15 minutes, all right? The main course up.
0:09:37 > 0:09:38What have you got left to do?
0:09:38 > 0:09:43I've got to get the sauce into a kind of consistency that works,
0:09:43 > 0:09:46and I've got to get the fish out of the salt.
0:09:50 > 0:09:53Why isn't it working? It's not going thick.
0:09:55 > 0:09:58Urgh. Disaster. I don't know what's happened there.
0:09:59 > 0:10:01- That's just rubbish. - It's just gone thin.
0:10:01 > 0:10:04The only way you can do that is to start it from scratch,
0:10:04 > 0:10:05but it won't take you long.
0:10:08 > 0:10:11The main... I think the sea bass, the fennel sauce, potato...
0:10:11 > 0:10:14It ticks a lot of boxes. But the pressure, as we all know,
0:10:14 > 0:10:16in that kitchen...
0:10:16 > 0:10:18Can he bring all those combinations together?
0:10:19 > 0:10:24- Happy? Yeah, that's what we want, isn't it?- Nice.- There you go.
0:10:24 > 0:10:27Thank you very much. Right, how do I get this fish out?
0:10:30 > 0:10:34You've got five minutes, Ade. You've got to portion both those fish.
0:10:34 > 0:10:36Yeah, I might be late.
0:10:37 > 0:10:41The sea bass baked in the salt crust... Tick, tick, tick. Yes!
0:10:41 > 0:10:45I'm a fish person. I'm really looking forward to that.
0:10:45 > 0:10:48I have great hopes, Ade, don't let me down!
0:10:51 > 0:10:54- Come on, little fish. - Very good indeed.
0:10:54 > 0:10:55Oh, that's a pretty thing, Ade.
0:10:57 > 0:11:01That's just taken you seven minutes to do the first two plates.
0:11:07 > 0:11:09Last one, last plate.
0:11:09 > 0:11:12It looks amazing. Sauce and potatoes.
0:11:16 > 0:11:20Right, we're about five minutes over now. Really need to push you, mate.
0:11:20 > 0:11:21Got to get you out.
0:11:23 > 0:11:25- Happy?- Yep.
0:11:29 > 0:11:31Chef does apologise for the slight tardiness.
0:11:34 > 0:11:36Thank you.
0:11:36 > 0:11:40What we have here is a sea bass that I've cooked in a salt crust.
0:11:40 > 0:11:42I've made a confit of potatoes, tomatoes and basil,
0:11:42 > 0:11:45and a fennel and lemon sauce.
0:11:45 > 0:11:49- Sounds yummy.- It does. - Yes, well, I hope it is.
0:11:52 > 0:11:55It's not quite what I was expecting.
0:11:55 > 0:11:58I was slightly expecting the sea bass to arrive with its skin on,
0:11:58 > 0:12:04and a little bit of salt crust, but if it tastes good,
0:12:04 > 0:12:07then this dish could be absolutely wonderful.
0:12:15 > 0:12:17The sea bass is cooked beautifully.
0:12:17 > 0:12:20The lemon and fennel sauce is, I think,
0:12:20 > 0:12:25- incredible and absolutely beautiful. - The flavours are delicious.
0:12:25 > 0:12:27The flavour around the potatoes is delicious.
0:12:27 > 0:12:31My potatoes are al dente to the extreme.
0:12:31 > 0:12:33My sea bass is beautiful.
0:12:33 > 0:12:37It's moist, it's tender, it tastes lovely with the sauce,
0:12:37 > 0:12:38with the lemon coming through.
0:12:38 > 0:12:40I really, really like it.
0:12:43 > 0:12:47I love that fish. That fish is so soft.
0:12:47 > 0:12:49But those potatoes aren't cooked.
0:12:49 > 0:12:52But the flavours on that plate are stunning.
0:12:52 > 0:12:55The whole thing works absolutely perfectly. I think it's delicious.
0:12:57 > 0:12:59ADE SIGHS
0:13:03 > 0:13:06It went OK. I was a bit late.
0:13:06 > 0:13:09It's just, um...
0:13:09 > 0:13:10overreaching.
0:13:11 > 0:13:17I'm like a Shakespearian tragic figure. I've overreached myself.
0:13:17 > 0:13:19You've got four minutes, Denise.
0:13:26 > 0:13:30I think I have the fat hotter... so I'm not as thrilled with it.
0:13:30 > 0:13:34I left it longer, which, of course, is the risk of chewy.
0:13:35 > 0:13:37CHRISTINE: I'm not a great fan of squid, to be honest.
0:13:37 > 0:13:40It's something I would never choose because I've had bad squid
0:13:40 > 0:13:42and it kind of put me off.
0:13:42 > 0:13:45Maybe this is the moment when I learn to love squid.
0:13:46 > 0:13:49- You're done. No drama. - Well done, you.
0:13:50 > 0:13:53- OK.- Ready to go?- Wish me luck. - Go get' em, girl. Good luck.
0:13:53 > 0:13:54Here we go.
0:14:01 > 0:14:03- Hi!- Hello.
0:14:05 > 0:14:08- How nice to meet you.- Hello! - Exciting.- Hello!- Christine.
0:14:08 > 0:14:11Jolly exciting for us. Wow, thank you.
0:14:12 > 0:14:14So, what you have, ladies and gentlemen, is salt
0:14:14 > 0:14:19and pepper squid, with raita, with a little bit of tamarind in it.
0:14:19 > 0:14:21- I hope you enjoy.- Thank you.
0:14:23 > 0:14:26Presentation-wise, it looks very sterile,
0:14:26 > 0:14:32not much colour going on, but, hey, it might taste fantastic.
0:14:37 > 0:14:38Here it goes.
0:14:40 > 0:14:41Oh...
0:14:41 > 0:14:44This is everything that confirms
0:14:44 > 0:14:46why there's no point in eating squid.
0:14:46 > 0:14:50It's like chewing a rubber tyre, there's no flavour.
0:14:53 > 0:14:56I mean, what's the point? Oh, golly.
0:14:57 > 0:15:01Although the yoghurt and the tamarind sauce is perfectly
0:15:01 > 0:15:04lovely on its own, I'm not convinced that the squid
0:15:04 > 0:15:07and it are ideal bedfellows.
0:15:07 > 0:15:10She hasn't set out to fail, but, unfortunately, for me, she has.
0:15:14 > 0:15:17I really like the flavours of that five spice
0:15:17 > 0:15:19around the outside of the squid.
0:15:19 > 0:15:24BUT the squid's too chewy, all the batter's fallen off or it's soggy.
0:15:24 > 0:15:28That's not great. I tell you what, here's the six squid I owe you.
0:15:28 > 0:15:30JOHN CHUCKLES
0:15:31 > 0:15:35So, what have you got left to do for your main course, Denise?
0:15:35 > 0:15:37OK, I'm almost on time.
0:15:37 > 0:15:40I've got my bindis on the go, I've got my haka chicken on the go.
0:15:40 > 0:15:45- Here's my rice. - "Almost on time" I know as "late".
0:15:45 > 0:15:46Let's find out.
0:15:50 > 0:15:52Denise's main... I've got no idea what haka chicken is.
0:15:52 > 0:15:56I don't, I'm afraid... I confess, I don't know what bindi is either.
0:15:56 > 0:16:00Isn't a bindi an okra? Lady's fingers?
0:16:02 > 0:16:05Basically, it sounds kind of Indian... I just don't know haka.
0:16:07 > 0:16:09That could be really exciting.
0:16:12 > 0:16:15Three minutes left. I love the smells.
0:16:21 > 0:16:23Hang on, hang on. You need a bit more chicken on here.
0:16:26 > 0:16:28Right, we've got to go now, Denise.
0:16:28 > 0:16:30Wipe your plates quickly and get them out of here.
0:16:31 > 0:16:34- That's it.- Done?- Done. - Good, let's go.
0:16:36 > 0:16:38- Good luck, you.- Thank you.
0:16:44 > 0:16:49- The main.- The main?! Ooh! We didn't know what to expect.
0:16:49 > 0:16:52What you have on your plate is something called haka chicken.
0:16:54 > 0:16:57- Enjoy!- Thank you! It smells gorgeous.
0:16:59 > 0:17:02The aromas coming off the plate are incredible,
0:17:02 > 0:17:04and I really want to eat it.
0:17:12 > 0:17:14There's a hell of a kick of chilli in there.
0:17:14 > 0:17:17It's made me reach for the water, rather than the wine,
0:17:17 > 0:17:20- and that says something. - I like the tastes on the plate.
0:17:20 > 0:17:24The saffron rice is perfectly nice, the bindi is a little bit hard.
0:17:24 > 0:17:28That could have been cooked a bit softer for my liking.
0:17:28 > 0:17:30I really like the dish.
0:17:30 > 0:17:34I love the chilli, I love the taste coming from the chicken.
0:17:34 > 0:17:37- The saffron rice, I think, is gorgeous.- It's good. Lovely.
0:17:37 > 0:17:41- It delivers.- It packs a punch, doesn't it? Massive.
0:17:41 > 0:17:42The flavours just...wow, hit you.
0:17:45 > 0:17:49- Mmm.- It may look a fright, but it actually tastes really good.
0:17:49 > 0:17:52Ginger, spring onions, chilli, sesame oil,
0:17:52 > 0:17:54all together with lovely sweet, moist chicken.
0:17:54 > 0:17:58It's cooked very well, it's got some beautiful Asian flavourings,
0:17:58 > 0:18:00but it looks untidy.
0:18:05 > 0:18:07Oh!
0:18:07 > 0:18:11I served chewy squid. It's the heinous crime.
0:18:13 > 0:18:15I'm not going to get any further
0:18:15 > 0:18:18if I don't work on the more refined skills.
0:18:22 > 0:18:25We've got four minutes until we go out with the starters.
0:18:25 > 0:18:28- Are you on time? - Yeah, the starters will be fine.
0:18:28 > 0:18:31- You've garlicked them, have you?- Yeah.- And creamed them?
0:18:31 > 0:18:32And creamed them.
0:18:34 > 0:18:36I have no problem with creamy garlic
0:18:36 > 0:18:38and I have no problem with mushrooms.
0:18:38 > 0:18:41I just hope it tastes great, because, for me,
0:18:41 > 0:18:45that's something I would do with the kids on a Saturday morning.
0:19:01 > 0:19:04You've got one minute. What's left to do on these plates?
0:19:04 > 0:19:06Um, grate some parmesan cheese.
0:19:08 > 0:19:12To be fair, you've been very clever with your presentation.
0:19:12 > 0:19:13It looks really elegant, actually.
0:19:13 > 0:19:15Thank you.
0:19:17 > 0:19:20- Um, am I taking these out now? - Yes, please.
0:19:20 > 0:19:22- Good luck. Well done, you. - Thank you very much.
0:19:28 > 0:19:33- Hello, everybody!- Hello. - How are you?- Well, hungry!
0:19:35 > 0:19:37We have some creamy garlic mushrooms
0:19:37 > 0:19:39topped with a little bit of parmesan.
0:19:39 > 0:19:41Thank you, Phillips.
0:19:46 > 0:19:49First impressions of Phillips's starter is...I think what
0:19:49 > 0:19:51we feared when we looked at the menu.
0:19:51 > 0:19:55All looks very simple. I'm disappointed.
0:20:02 > 0:20:05The only technical ability in this plate is that he's peeled some
0:20:05 > 0:20:08mushrooms and grated some parmesan.
0:20:08 > 0:20:11I think you're being unfair.
0:20:11 > 0:20:13The flavour is good. I like it.
0:20:13 > 0:20:14There is a bit of creamy sauce there.
0:20:14 > 0:20:18You get the cream of the sauce, the parmesan, but the rich
0:20:18 > 0:20:22variety of mushrooms that he could have chosen is just enormous.
0:20:22 > 0:20:25I just think it's half the dish it could have been.
0:20:28 > 0:20:30No. It tastes of mushrooms, it tastes of cream,
0:20:30 > 0:20:32it tastes of parmesan cheese, it tastes of parsley.
0:20:32 > 0:20:34You can taste every ingredient.
0:20:34 > 0:20:37Really?! Button mushrooms?
0:20:37 > 0:20:39There's very little to commend it.
0:20:39 > 0:20:42It's virtually impossible to overcook a button mushroom
0:20:42 > 0:20:45and it's impossible to incorrectly grate cheese.
0:20:45 > 0:20:47I hope that lamb's delicious.
0:20:48 > 0:20:54OK, so your lamb, potatoes and carrots to go, yeah? Sauce made?
0:20:54 > 0:20:57- I haven't made a sauce yet. - Come on then, let's go.
0:20:58 > 0:21:03- Don't forget your lamb. Have you got the grill on?- Yeah.- Be careful.
0:21:05 > 0:21:08CHRISTINE: If he produces delicious minted lamb steaks, with all the bits
0:21:08 > 0:21:11and bobs, good for him. I'm looking forward to that.
0:21:11 > 0:21:13I can taste the lamb already. I love it.
0:21:18 > 0:21:20Is your lamb really all right in the oven?
0:21:21 > 0:21:23Whoa!
0:21:39 > 0:21:42Time's up, so you've got to get those rings off and we've got to go.
0:21:45 > 0:21:47- Well done.- Well done.
0:21:55 > 0:21:58- Oh, no...- Hello.- Thank you.
0:21:58 > 0:22:01- This is minted lamb?- It is.
0:22:04 > 0:22:06You have minted lamb chops, with spring onion mash,
0:22:06 > 0:22:10mint and rosemary sauce, and a side of carrots.
0:22:10 > 0:22:11Thank you.
0:22:13 > 0:22:14Oh!
0:22:16 > 0:22:20- It's mint and rosemary. That's what Phillips said.- Oh, dear.
0:22:22 > 0:22:26I was a little bit alarmed to see all the matter coming out with it.
0:22:26 > 0:22:28That could have gone through a sieve.
0:22:28 > 0:22:33But it smells good and, despite what it looks like,
0:22:33 > 0:22:35I am actually looking forward to tasting it.
0:22:38 > 0:22:40Is it pink?
0:22:40 > 0:22:41No.
0:22:43 > 0:22:45Oh, dear.
0:22:45 > 0:22:48Well, it is quite chewy.
0:22:48 > 0:22:52At least we've got serrated knives so we can get through it.
0:22:53 > 0:22:58I'm really disappointed. The lamb is overcooked and tough.
0:22:58 > 0:23:02I've got big lumps of spring onion in my mash, which do nothing.
0:23:02 > 0:23:04And then the sauce,
0:23:04 > 0:23:09which kind of hits your mouth like an acid sweet... This has failed.
0:23:09 > 0:23:11The carrots are jolly nice.
0:23:11 > 0:23:14They're not overcooked, they're not undercooked, they're perfect.
0:23:14 > 0:23:16But I'm disappointed. Oh, dear.
0:23:18 > 0:23:22- What the heck is that?- I've just made an oil spill.- What is that?!
0:23:26 > 0:23:27Crikey!
0:23:28 > 0:23:30CHUCKLING: Whoa.
0:23:30 > 0:23:34That mint sauce is one of the worst mint sauces I've ever tasted.
0:23:34 > 0:23:37Our mashed potato's got lumps in it and big hunks of raw spring onion.
0:23:37 > 0:23:40The lamb is overcooked, so it's going a bit tough and chewy.
0:23:40 > 0:23:42What I was fearful of was mashed potato with lumps.
0:23:42 > 0:23:46What I wasn't prepared for was lumps with mashed potato in it.
0:23:46 > 0:23:49This cooking today highlights Phillips's inexperience.
0:23:57 > 0:23:59My head was all over the place.
0:23:59 > 0:24:01As an athlete,
0:24:01 > 0:24:04when I'm competing, it's run down a runway, jump, there's a sandpit...
0:24:04 > 0:24:06It's one task.
0:24:06 > 0:24:08Where today is...
0:24:08 > 0:24:12I was just all around that unit, and I just lost control.
0:24:12 > 0:24:14It was too much for my head to take.
0:24:16 > 0:24:18Wow, what a day.
0:24:18 > 0:24:21I had high expectations and, I've got to say, in part,
0:24:21 > 0:24:23I'm a little bit disappointed, Gregg.
0:24:25 > 0:24:27I've seen nothing much wrong with Ade's cooking.
0:24:27 > 0:24:30His only problem was he had slightly undercooked potatoes.
0:24:30 > 0:24:33I love the fact that we've got somebody in the room who doesn't just
0:24:33 > 0:24:37pick up a piece of fish and pan-fry it, but thinks about a whole
0:24:37 > 0:24:41piece of fish, beautifully cooked, on a bone, crusted in salt.
0:24:41 > 0:24:44That shows me somebody who's actually done a lot of cooking.
0:24:44 > 0:24:47Ade more than deserves to go through.
0:24:47 > 0:24:48Gregg, I'm sorry to say this,
0:24:48 > 0:24:53but there's a question mark over both Phillips and Denise, in my opinion.
0:24:53 > 0:24:54Denise has an up and down day,
0:24:54 > 0:24:57because her starter of squid just didn't work.
0:24:57 > 0:24:59It was cooked too long, it went a bit rubbery,
0:24:59 > 0:25:02and the dip was a little bit uninspiring.
0:25:02 > 0:25:03The main course tasted very good.
0:25:03 > 0:25:06Didn't quite happen for her today,
0:25:06 > 0:25:08but I did love the flavour of the chicken.
0:25:08 > 0:25:09I could have done better.
0:25:09 > 0:25:13I might go out. It's real.
0:25:13 > 0:25:15Are you allowed to come back again, another time,
0:25:15 > 0:25:17- when you're a better cook? - SHE LAUGHS
0:25:17 > 0:25:22We have Phillips. Creamy mushrooms with parmesan cheese over the top?
0:25:22 > 0:25:27Look, uninspiring. Phillips's main course is lamb. Dry and overcooked.
0:25:27 > 0:25:30And the muck which was supposed to be the mint and rosemary sauce,
0:25:30 > 0:25:31which was awful...
0:25:31 > 0:25:34I know he hasn't had the greatest day,
0:25:34 > 0:25:38we know he's inexperienced, he is picking things up quickly...
0:25:38 > 0:25:42It's whether he has enough knowledge now to go any further.
0:25:42 > 0:25:47I'm going to remain positive and hope that over the past week
0:25:47 > 0:25:51I've done enough to stay in, and I hope I've shown enough potential.
0:25:51 > 0:25:54- GREGG:- Well, I think both people there, actually,
0:25:54 > 0:25:55let themselves down today.
0:25:55 > 0:25:59I agree with you, but I do think that one's worth another chance.
0:26:12 > 0:26:17Thank you for your hard work today. Days like today are stressful.
0:26:20 > 0:26:23One of you, we've decided, is leaving the competition.
0:26:25 > 0:26:28The contestant leaving us is...
0:26:34 > 0:26:35..Phillips.
0:26:37 > 0:26:39- Sorry, my friend.- Thank you. Thanks for the experience.
0:26:42 > 0:26:44Good luck, guys.
0:26:44 > 0:26:46- Enjoy.- Thanks, Phillips.
0:26:51 > 0:26:56Not nice, losing. I am extremely happy that I got this far.
0:26:56 > 0:26:59I can't wait to get back in the sandpit, to be honest.
0:27:00 > 0:27:02The kitchen is stressful.
0:27:02 > 0:27:05I'm a lot more confident with my ability to hop,
0:27:05 > 0:27:07step and jump in a pit than I am with my cooking.
0:27:14 > 0:27:17Congratulations. Well done.
0:27:17 > 0:27:19- That's nice, isn't it? - Wow.
0:27:20 > 0:27:24I didn't think I'd get through. I genuinely didn't.
0:27:26 > 0:27:29And they must see some kind of potential.
0:27:29 > 0:27:32I think I might have a little skip and a dance down their corridors.
0:27:34 > 0:27:38I did enjoy today. It feels like I've climbed a mountain.
0:27:40 > 0:27:42I'm feeling rather splendid.
0:27:42 > 0:27:44ALL: Cheers!
0:27:50 > 0:27:51Next week...
0:27:52 > 0:27:57..four more celebrities will try to prove their culinary skills.
0:27:57 > 0:27:59Let's cook.
0:28:02 > 0:28:04PLATE SMASHES
0:28:07 > 0:28:09That's going to be a disaster.
0:28:11 > 0:28:12Cook, guys! Cook something!
0:28:12 > 0:28:14Weeee!
0:28:17 > 0:28:19Oh! Whoa, whoa!
0:28:25 > 0:28:28Subtitles by Red Bee Media Ltd