0:00:03 > 0:00:05It's Celebrity MasterChef.
0:00:05 > 0:00:09We've got 16 celebs all hoping to show off their cooking talent.
0:00:12 > 0:00:16It's a pretty scary experience, I have to say.
0:00:16 > 0:00:19They've proved themselves in their own profession,
0:00:19 > 0:00:21now let's see if they can cut it in the kitchen.
0:00:23 > 0:00:27I never expected to get this far. I'd love to go forward.
0:00:27 > 0:00:31I don't know if you've noticed, but I'm not joking around any more.
0:00:31 > 0:00:32This is serious.
0:00:34 > 0:00:36Cooking doesn't get tougher than this.
0:00:47 > 0:00:51Throughout this week, these three celebrities have been through
0:00:51 > 0:00:54some exceptionally tough culinary challenges.
0:00:56 > 0:00:59But after today, only the best can go through.
0:01:01 > 0:01:03They make the grade, they stay.
0:01:04 > 0:01:07They don't cut the mustard, they're out the door.
0:01:20 > 0:01:22Let me tell you what's happening today.
0:01:22 > 0:01:25You are not just presenting your food to John and I.
0:01:25 > 0:01:29We have invited three special guest judges.
0:01:30 > 0:01:34Three people who truly understand what this competition is all about,
0:01:34 > 0:01:35because they won it.
0:01:38 > 0:01:42Today's a celebration, a celebration of your food, the food that you love.
0:01:42 > 0:01:45And, of course, you've got to step it up a level.
0:01:46 > 0:01:50At the end of this, one of you will be leaving the competition.
0:01:51 > 0:01:53Let's cook!
0:02:03 > 0:02:06The contestants have just one hour and fifteen minutes
0:02:06 > 0:02:08to cook a two-course meal.
0:02:13 > 0:02:17And they're going to have to impress three exceptional champions
0:02:17 > 0:02:19who have come before them.
0:02:29 > 0:02:33I remember very clearly what I was like at this stage.
0:02:35 > 0:02:39I'm prepared to be quite forgiving, but only on some things.
0:02:44 > 0:02:46For me, they've got to step it up,
0:02:46 > 0:02:50and they've got to do a good job and prove that they want to be here.
0:02:55 > 0:03:00Is it cooked? Does it taste nice? And if it does that, I'm happy.
0:03:00 > 0:03:05Those three past winners know what it takes to win this competition.
0:03:05 > 0:03:08No excuses. You have to deliver quality dishes.
0:03:08 > 0:03:10This is one of those days.
0:03:10 > 0:03:13Cheers. Up yours.
0:03:17 > 0:03:19It feels absolutely fantastic
0:03:19 > 0:03:21to make it to the MasterChef quarterfinals,
0:03:21 > 0:03:23because I really didn't expect to come this far.
0:03:23 > 0:03:28The challenges that I've done in the past have been a surprise.
0:03:35 > 0:03:37Cooking my own food today,
0:03:37 > 0:03:39I'm happier about, without a shadow of a doubt.
0:03:39 > 0:03:43It should be a little bit easier, however, it still has to be good.
0:03:43 > 0:03:45Shane is making a starter
0:03:45 > 0:03:49of scallops with minted pea puree and black pudding.
0:03:49 > 0:03:52For his main, he'll be serving steak
0:03:52 > 0:03:56from one of the world's most exclusive breeds of beef, Wagyu,
0:03:56 > 0:04:00famed for its exceptional quality and the way the cows are reared.
0:04:00 > 0:04:04So, Wagyu, huge amount of fat running through it. No pressure, Shane!
0:04:04 > 0:04:06I've never done it before and this is the best of the beef,
0:04:06 > 0:04:09the best of the situation, this is the best I'm about to give you,
0:04:09 > 0:04:10and hopefully I can pull it off.
0:04:10 > 0:04:13To be fair, I have never seen you so animated.
0:04:13 > 0:04:15How up for this are you?
0:04:15 > 0:04:19I'm... Flat-out, full-on, let's have it, all or nothing.
0:04:19 > 0:04:20Let's have it - all or nothing.
0:04:20 > 0:04:22That's like a war cry, that is, mate.
0:04:22 > 0:04:24Well, it is a war cry, this is a war, you know?
0:04:24 > 0:04:26I know we're a kitchen, but to be honest,
0:04:26 > 0:04:30- there's plenty of knives around. - Shane... Good luck.- Thank you.
0:04:34 > 0:04:37If Shane can cook us beautiful scallops and black pudding
0:04:37 > 0:04:40and a fantastically-cooked piece of Wagyu beef
0:04:40 > 0:04:43with some nice accompaniments, John, they are winning dishes.
0:04:43 > 0:04:45The sort of stuff people will order and demolish.
0:04:47 > 0:04:51We know he's got a touch. Today he's got to prove it to our three guests.
0:04:53 > 0:04:55The big thing is the Wagyu beef,
0:04:55 > 0:04:58because it's such a delicate beef to cook.
0:04:59 > 0:05:02If you get it wrong, you'll destroy it,
0:05:02 > 0:05:05and I think only the top chefs are really meant to cook it,
0:05:05 > 0:05:08so, I ain't no top chef, but I'm going to give it a good go.
0:05:10 > 0:05:1420 minutes gone! Did you get that, Shane? You've had 20 minutes, mate.
0:05:18 > 0:05:20I think my performance in the competition
0:05:20 > 0:05:23has been quite flappy, quite panicked...
0:05:23 > 0:05:26But it was really when I was cooking my own dish
0:05:26 > 0:05:27that I felt on it.
0:05:32 > 0:05:35I feel really delighted I'm cooking my own food today,
0:05:35 > 0:05:37because I know what it's meant to taste like.
0:05:37 > 0:05:39Mmm! Love it.
0:05:39 > 0:05:43My worry is time, time, time. Time!
0:05:45 > 0:05:48Shappi! Tell us what the food is today.
0:05:48 > 0:05:50Well, for my starter, it's called kotlet,
0:05:50 > 0:05:53it's a lamb and potato kind of patty-type thing.
0:05:53 > 0:05:56I'm making a Shirazi salad.
0:05:56 > 0:05:59It's very simple, finely diced onion, cucumber,
0:05:59 > 0:06:01and tomato in a lemon, olive oil sauce.
0:06:01 > 0:06:04And for your main course?
0:06:04 > 0:06:07Main course is saffron rice with barberries
0:06:07 > 0:06:11and herb and spice slow-cooked chicken.
0:06:11 > 0:06:14To be honest, I thought you'd be leaving this competition
0:06:14 > 0:06:15until you cooked your own food.
0:06:15 > 0:06:17Did you think I'd leave?
0:06:17 > 0:06:19I mean, when you cooked your own food,
0:06:19 > 0:06:21something quite magical happened.
0:06:21 > 0:06:24I was all at sea for much of the competition
0:06:24 > 0:06:25before I cooked my own food.
0:06:25 > 0:06:30To say that I was out of my comfort zone is to put it very, very mildly.
0:06:30 > 0:06:32I was on another planet.
0:06:37 > 0:06:41I think, for me, the star at the moment is that starter.
0:06:41 > 0:06:43The main course, I'm a little bit concerned
0:06:43 > 0:06:44about it being big and ugly.
0:06:46 > 0:06:48It's Persian banquet food that she's cooking, John.
0:06:48 > 0:06:52It doesn't necessarily lend itself to pretty European presentation.
0:06:52 > 0:06:57So the flavours and textures have got to be bang on.
0:07:01 > 0:07:05My performance in the competition so far has, I think, been erratic.
0:07:06 > 0:07:08Up and down, one might say.
0:07:12 > 0:07:15Producing four plates today is the biggest challenge,
0:07:15 > 0:07:18because, time-wise, it's added a lot of added pressure.
0:07:20 > 0:07:24This competition means so much more to me than I ever thought.
0:07:26 > 0:07:29Brian, you look like a man under a bit of pressure.
0:07:29 > 0:07:31- Yes, I am.- What are you going to cook us?
0:07:31 > 0:07:34It's roast cod on a bed of leeks in a clam sauce.
0:07:34 > 0:07:36That's the first course.
0:07:36 > 0:07:39And then something which I've kind of made up,
0:07:39 > 0:07:42called "apples and pears, stairs".
0:07:43 > 0:07:46It's an apple and a pear, and the pear is poached,
0:07:46 > 0:07:49the apple is briefly poached and has butterscotch on it.
0:07:49 > 0:07:51You decided to give yourself a huge amount of work to do,
0:07:51 > 0:07:53a huge amount of pressure,
0:07:53 > 0:07:55because you want to stay in the competition.
0:07:55 > 0:07:56Because I love being in it.
0:07:56 > 0:07:59Despite everything, despite the scariness and the pressure.
0:07:59 > 0:08:02If I cooked the cod perfectly and kind of got the dish together,
0:08:02 > 0:08:06even if I went out, I'd feel I did that right.
0:08:06 > 0:08:08Look, I know it's really important to you, but if you can calm down
0:08:08 > 0:08:11- and enjoy it, you'll produce better food.- All right.- Can you do this?
0:08:11 > 0:08:13- Yes.- Go for it.
0:08:17 > 0:08:19Do you think Brian's been a little bit too ambitious?
0:08:19 > 0:08:21There's a lot going on in his main
0:08:21 > 0:08:23and so much going on with his dessert.
0:08:23 > 0:08:25Yes, but if he pulls it off, it'll be brilliant!
0:08:25 > 0:08:27He's not only just got to pull it off,
0:08:27 > 0:08:30he's got to finish it on time and it's got to be cooked to perfection,
0:08:30 > 0:08:32and it's got to be presented well.
0:08:32 > 0:08:35I think that may be a tough call for Brian right now.
0:08:38 > 0:08:40Shane, there's five minutes to go, mate.
0:08:40 > 0:08:43- EXHALES DEEPLY - Nothing easy about it.
0:08:47 > 0:08:52So, Shane's starter, scallops with black pudding and a minted pea puree.
0:08:52 > 0:08:54That's a MasterChef classic, isn't it?
0:08:56 > 0:08:58It's compulsory to do that dish.
0:08:58 > 0:09:02Those scallops have to be beautiful and browned on the outside
0:09:02 > 0:09:05and soft on the inside, otherwise he's had it.
0:09:05 > 0:09:07He's actually put a load of pressure on himself
0:09:07 > 0:09:09by doing a really simple dish.
0:09:14 > 0:09:17You've got two minutes left, young man.
0:09:24 > 0:09:2660 seconds, Shane.
0:09:29 > 0:09:32Come on! Come on, let's go. You sure you're happy with them?
0:09:32 > 0:09:34Yeah! I'm happy.
0:09:36 > 0:09:39- Good-looking dish, lots of colour.- Thank you.
0:09:41 > 0:09:45You've still got a lot to do with your main course when you come back.
0:09:45 > 0:09:48- I do. I'm under pressure, lads. - Right, good.
0:09:53 > 0:09:54Hiya, hello.
0:09:54 > 0:09:56How you doing? You all right?
0:09:58 > 0:10:02We have a mint pea puree with some black pudding and scallops.
0:10:02 > 0:10:04- Thank you very much. - Thank you.- Enjoy.
0:10:06 > 0:10:08The scallops, at first sight,
0:10:08 > 0:10:10they're nice and caramelised on the outside,
0:10:10 > 0:10:12we'll wait and see if they're cooked on the inside.
0:10:12 > 0:10:15It smells nice. I'm looking forward to eating it.
0:10:23 > 0:10:27The good is, my scallop's cooked perfectly. I really like the glaze.
0:10:27 > 0:10:30I think the pea puree, it could be a bit silkier.
0:10:30 > 0:10:32The black pudding could be half the size,
0:10:32 > 0:10:33and he hasn't taken the skin off.
0:10:33 > 0:10:37I'm not a fan of black pudding, but I think he's done a good job.
0:10:37 > 0:10:40Yes, a few little issues, skin on the black pudding,
0:10:40 > 0:10:43scallops are cooked beautifully. I'm happy, well done, Shane.
0:10:46 > 0:10:49Shane's scallops are cooked absolutely beautifully,
0:10:49 > 0:10:51well seasoned,
0:10:51 > 0:10:54fried for long enough, crispy on the outside, cooked all the way through.
0:10:54 > 0:10:57The black pudding needs to have that skin removed from the outside.
0:10:57 > 0:11:00I like the pea puree. I'd like it to be a bit looser.
0:11:00 > 0:11:02That could so easily have been a dull dish,
0:11:02 > 0:11:04but, in fact, it's absolutely beautiful.
0:11:06 > 0:11:09- Shane?- Yes.- You've only got 15 minutes now to do that.
0:11:09 > 0:11:12- You've got mash to make, you've got steak to cook.- I do indeed.
0:11:12 > 0:11:16- You going to do it?- I AM going to do it.- Get your steaks on.
0:11:20 > 0:11:25- Shane's Wagyu steak dinner.- Yeah. - I'm really looking forward to this.
0:11:26 > 0:11:27I love steak.
0:11:27 > 0:11:30Accompaniments can be whatever.
0:11:30 > 0:11:33The king has to be the meat.
0:11:36 > 0:11:39About six minutes on that main course, please.
0:11:46 > 0:11:48Two minutes.
0:11:52 > 0:11:54Where's that beef?
0:11:58 > 0:11:59My word.
0:11:59 > 0:12:01Look at that. Beautiful, beautiful!
0:12:06 > 0:12:08- Decent-looking grub, and on time. - Yeah, it's a bit basic.
0:12:08 > 0:12:10But it should taste good.
0:12:10 > 0:12:14- Right.- Thank you.
0:12:14 > 0:12:19You have a Wagyu beef with some garlic mash and greens. Enjoy!
0:12:19 > 0:12:21GUEST JUDGES: Thank you!
0:12:24 > 0:12:28Well. It's...man food, isn't it?
0:12:30 > 0:12:33There's your steak, there's your potato, and we've got some beans.
0:12:33 > 0:12:35Get stuck in. I can't wait.
0:12:39 > 0:12:42That steak is delicious!
0:12:42 > 0:12:44That...
0:12:44 > 0:12:48Is the best bit of meat I've eaten for a long, long time.
0:12:51 > 0:12:54Is there actually any mash in the garlic mash?
0:12:54 > 0:12:56There's much too much garlic in that mash,
0:12:56 > 0:12:58and my vegetables are undercooked,
0:12:58 > 0:13:00but I'd rather have them under than over.
0:13:00 > 0:13:02I don't actually mind the garlic in the potato,
0:13:02 > 0:13:05but then there's no need to have the roasted garlic on the plate.
0:13:05 > 0:13:07There are technical issues.
0:13:07 > 0:13:10He hasn't quite balanced the flavours, but hats off for the steak,
0:13:10 > 0:13:14- it's unbelievable.- The fact that he's done the steak so well
0:13:14 > 0:13:16- gives me hope.- Yeah, it's beautiful.
0:13:21 > 0:13:25This dish highlights to me exactly Shane's lack of technical ability.
0:13:25 > 0:13:28The vegetables should be buttery and peppery and should be soft,
0:13:28 > 0:13:31the mashed potato should be a little bit more fluffy
0:13:31 > 0:13:34rather than being so glue-like, but, somehow or another,
0:13:34 > 0:13:38he's got that beautiful piece of beef and cooked it perfectly.
0:13:40 > 0:13:43I felt I gave myself quite a bit to do, with the two dishes.
0:13:43 > 0:13:47It was ambitious, but you know what, go hard or go home now.
0:13:52 > 0:13:54- Shappi, about six minutes on your starter.- OK.
0:13:54 > 0:13:57So, Shappi's starter is a kotlet...
0:13:57 > 0:13:59No idea what that is.
0:13:59 > 0:14:04With a Shirazi salad. No idea what that is!
0:14:04 > 0:14:05Thrilling!
0:14:14 > 0:14:17You've got 30 seconds, which is bang on time. Well done.
0:14:26 > 0:14:29- Hello!- Hello, Shappi! - Hello, everybody.- Hi.
0:14:31 > 0:14:34This is a very popular Persian side dish,
0:14:34 > 0:14:38it's called kotlet, and it's made with lamb and potatoes
0:14:38 > 0:14:42and the salad is called a Shirazi salad, because it's from Shiraz.
0:14:42 > 0:14:44- Enjoy.- Thank you! - Thank you very much.
0:14:47 > 0:14:49I think it looks lovely.
0:14:49 > 0:14:52The smell of it's gorgeous, isn't it?
0:14:56 > 0:14:58I'm intrigued by these kotlets.
0:14:58 > 0:15:02They're flavoursome, they're light, they make a great starter.
0:15:02 > 0:15:04I love this little salad, I find it very refreshing.
0:15:04 > 0:15:06The dish is lovely, the salad is lovely.
0:15:06 > 0:15:10- I love the crispiness of the coating.- I like it...
0:15:10 > 0:15:13I don't know if I was expecting something slightly more.
0:15:13 > 0:15:16Something with a bit more oomph, bit more punch.
0:15:21 > 0:15:23It's got some nice flavours, with the cinnamon
0:15:23 > 0:15:26and the grated onion with that minced lamb, and the crispy outside
0:15:26 > 0:15:29from the breadcrumbs, but there's no finesse about this dish.
0:15:29 > 0:15:32It seems a bit rushed and put together at the last minute.
0:15:32 > 0:15:33I've got a crispy meat patty
0:15:33 > 0:15:36and a salad that's very, very basic indeed.
0:15:36 > 0:15:38I'm not impressed, John.
0:15:40 > 0:15:43- Shappi, you've got 15 minutes on your main course. Happy?- Yep. Happy.
0:15:45 > 0:15:48Shappi's main is so Zereshk polo.
0:15:48 > 0:15:50I've no idea what that's going to be either.
0:15:50 > 0:15:53- Really looking forward to it. - I wonder if polo is chicken.
0:15:55 > 0:15:58- OK, you've got three minutes left, Shappi.- Right. OK.
0:15:59 > 0:16:02Oh, yeah.
0:16:02 > 0:16:04So, what berries are they?
0:16:04 > 0:16:09- They're barberries, which used to be native to the British Isles.- Lovely!
0:16:09 > 0:16:11Absolutely lovely. Right, where's this chicken?
0:16:21 > 0:16:24- OK.- Well done, you.
0:16:30 > 0:16:31- Hello!- Hi there.
0:16:31 > 0:16:33OK.
0:16:38 > 0:16:41OK, so, this is saffron fluffy rice, Persian-style,
0:16:41 > 0:16:44with barberries, which is a sweet and sour berry,
0:16:44 > 0:16:48and slow-cooked chicken with various herbs, and I hope you enjoy it.
0:16:48 > 0:16:51Thank you very much!
0:16:53 > 0:16:55It's a big portion. She's not shy.
0:16:55 > 0:16:59I've never had barberries before, I have no idea what they taste like.
0:16:59 > 0:17:00It's definitely inviting.
0:17:00 > 0:17:03I definitely want to give this a go.
0:17:10 > 0:17:15A really interesting plate of food. I've never had that before.
0:17:15 > 0:17:17The rice, it's OK.
0:17:17 > 0:17:20The chicken, it's nice, it's not singing out anything to me.
0:17:20 > 0:17:22It doesn't make me think, "Wow!"
0:17:22 > 0:17:25These barberries are quite sour, and that works,
0:17:25 > 0:17:28I like how sour they are. But I want some sauce.
0:17:28 > 0:17:29I want some sauce with this.
0:17:29 > 0:17:31It just feels like it's all a bit too dry.
0:17:38 > 0:17:42Everything on this plate from Shappi is cooked really, really well.
0:17:42 > 0:17:45The rice is wonderful and puffy, sweet with saffron,
0:17:45 > 0:17:47barberries on top - lovely, and soft.
0:17:47 > 0:17:50The chicken, cooked beautifully all the way through
0:17:50 > 0:17:52with that bitter outside from the lemon.
0:17:52 > 0:17:55I don't mind it, but I'm not excited by it.
0:17:55 > 0:17:58I think there's some great flavours there, and some good cooking,
0:17:58 > 0:18:02but there's no presentation, and it's a little dry.
0:18:02 > 0:18:04Oh!
0:18:08 > 0:18:11I'm slightly shell-shocked.
0:18:11 > 0:18:13I'm not sure if pride is the right word,
0:18:13 > 0:18:16but I feel like I've done myself justice, whatever the outcome.
0:18:18 > 0:18:22Quick, quick, quick, come on, you can do this.
0:18:22 > 0:18:26Brian's main, fillet of cod, shallot and clam sauce,
0:18:26 > 0:18:30with Parisien potatoes, on a bed of leeks, topped with bacon.
0:18:32 > 0:18:35For me, if he cooks this right, this will be my favourite dish.
0:18:35 > 0:18:38Things that I'll be looking out for here
0:18:38 > 0:18:40is the quality of the sauce, actually,
0:18:40 > 0:18:42to see whether it's sufficiently thick.
0:18:42 > 0:18:45I don't want a watery sauce.
0:18:49 > 0:18:50Three minutes, Brian.
0:18:53 > 0:18:56Think about what your presentation is, Brian, come on.
0:18:56 > 0:19:00- You've done all this work, finish it off nicely.- Look at that.
0:19:04 > 0:19:07Good work, mate. You've gone through a lot of work here.
0:19:10 > 0:19:14OK. Finishing touches now. Bit of bacon.
0:19:16 > 0:19:18- Anything else to go on?- No.
0:19:18 > 0:19:21You've got all your veg, leeks, sauce, cod, potatoes?
0:19:21 > 0:19:23Oh, no! Yes, yes!
0:19:23 > 0:19:26Dressing. Cockles.
0:19:27 > 0:19:30- Should be serving now. Is that the last bit?- This is it.
0:19:30 > 0:19:31It looks great, Brian!
0:19:31 > 0:19:33I'm really impressed with your presentation, mate.
0:19:33 > 0:19:36For the first time.
0:19:37 > 0:19:38- Done then?- Yes.
0:19:38 > 0:19:41- Good. You happy?- Yep. - Let's go.- Where is it?
0:19:41 > 0:19:43Through those doors over there.
0:19:45 > 0:19:48Should be all right, should be OK. Fingers crossed.
0:19:51 > 0:19:54GUEST JUDGES: Hello! Hiya!
0:19:54 > 0:19:55Hello!
0:20:01 > 0:20:05It's roasted cod on a bed of leeks, with clam and shallot sauce,
0:20:05 > 0:20:10and Parisien potatoes topped with American bacon.
0:20:10 > 0:20:12- Thank you very much, Brian. - Thank you.
0:20:12 > 0:20:15Thank you. It's a pleasure, thank you.
0:20:15 > 0:20:17There's aspirations to elegance here.
0:20:17 > 0:20:20Out of all the plates we've seen so far,
0:20:20 > 0:20:24this is the one that looks most like something you'd have in a restaurant.
0:20:32 > 0:20:36I think he's cooked the fish beautifully. It's soft, it's moist.
0:20:36 > 0:20:38You know, well done.
0:20:38 > 0:20:41There are things I'd like to be done better. I'd like my bacon crispy,
0:20:41 > 0:20:44I want some texture with it, because it's all a bit soft.
0:20:44 > 0:20:46The clam sauce is beautiful.
0:20:46 > 0:20:50If the leek water hadn't bled into it, then it would be even better,
0:20:50 > 0:20:52but the taste is still there and really delicious.
0:20:52 > 0:20:55I really like that. That's my favourite dish so far.
0:20:58 > 0:21:00The cod's very well cooked, it's very soft.
0:21:00 > 0:21:02I like it with the salty bacon.
0:21:02 > 0:21:05I also like the taste of the sea from that clam sauce.
0:21:05 > 0:21:08Some really good cooking. Some really good flavour combinations.
0:21:08 > 0:21:11The only problem is he hasn't drained the leeks
0:21:11 > 0:21:14and the water is running out into his sauce.
0:21:18 > 0:21:19Apples and Pears, Stairs.
0:21:19 > 0:21:22Red-wine poached pear with mascarpone filling.
0:21:22 > 0:21:27Poached butterscotch-coated apples with pistachio stairs.
0:21:27 > 0:21:30Now, that screams ambition to me.
0:21:32 > 0:21:35I haven't seen the word custard or cream anywhere.
0:21:35 > 0:21:39That doesn't seem to bring it home to me.
0:21:44 > 0:21:48At the moment Brian, I am falling in love with your pudding.
0:21:52 > 0:21:54When he said, "Apple and pears, stairs"
0:21:54 > 0:21:57I didn't really think we were going to get stairs on the plate!
0:22:00 > 0:22:0330 seconds, mate. Look at that! I'm loving it, Brian!
0:22:07 > 0:22:12- Well done!- Are you done?- Yes. - Are going to go now, please?- Yes.
0:22:13 > 0:22:16- Go on, mate.- Oh, no!- What? - I've forgotten to do one thing.
0:22:16 > 0:22:19I just need to put the reduced...
0:22:19 > 0:22:22Some of that reduced stuff...
0:22:27 > 0:22:30HE LAUGHS
0:22:34 > 0:22:35- Thank you very much.- Thank you.
0:22:37 > 0:22:42This sweet is called "Apple and Pears" as a bit of a joke!
0:22:42 > 0:22:44Rhyming slang of stairs.
0:22:44 > 0:22:46What it is is poached pear
0:22:46 > 0:22:48and a butterscotch sauce
0:22:48 > 0:22:51over poached apple, with a dusting making the stairs
0:22:51 > 0:22:53to try and connect the two together.
0:22:53 > 0:22:55- Thank you, Brian.- Thank you.
0:23:04 > 0:23:08I really like that. I really, really like it.
0:23:08 > 0:23:11I think he's poached the pear to perfection,
0:23:11 > 0:23:13- you can taste the spices. - The apple,
0:23:13 > 0:23:17I love it, with the pistachio and that butterscotch.
0:23:17 > 0:23:19It's beautiful. I'm really impressed.
0:23:19 > 0:23:22Perhaps didn't look as beautiful as it tastes.
0:23:22 > 0:23:27But for me, it tastes great. I love it. Well done, Brian. Fantastic.
0:23:27 > 0:23:30- First dessert of the day and he did a great job.- Yep.
0:23:33 > 0:23:37His cooking's really good. His pears are beautifully poached.
0:23:37 > 0:23:40The apple's wonderful because it's all caramel,
0:23:40 > 0:23:42sweet, with the bitter caramel and the praline.
0:23:42 > 0:23:44As far as I'm concerned, that is beautiful.
0:23:44 > 0:23:46It's the best thing I've eaten all day.
0:23:46 > 0:23:48I absolutely love it,
0:23:48 > 0:23:51could look a little better, but it tastes divine, John.
0:23:51 > 0:23:55I'm looking at Brian through different spectacles today.
0:24:01 > 0:24:04I was pleased, in the time, to get it done, I really was so frightened.
0:24:04 > 0:24:06It was terrifying, I have to say.
0:24:12 > 0:24:14I've got to say, all in all, not a bad day.
0:24:14 > 0:24:17No timing issues, no cooking disasters.
0:24:17 > 0:24:19Hasn't been a bad day at all.
0:24:22 > 0:24:26It has to be said that Brian was the most ambitious cook in the room.
0:24:26 > 0:24:30That fish was cooked perfectly. He took the care to take the skin off.
0:24:30 > 0:24:32The clam sauce all creamy.
0:24:32 > 0:24:36The leeks - maybe drained a bit more. But not a bad job.
0:24:36 > 0:24:39I completely fell in love with Brian's dessert.
0:24:39 > 0:24:40I think it could have looked better
0:24:40 > 0:24:42but I thought it tasted absolutely divine.
0:24:42 > 0:24:45Beautiful, beautiful. Well done, Brian.
0:24:45 > 0:24:47He's my chef of the day.
0:24:47 > 0:24:50- So, we agree, Brian stays in the competition.- Yeah.
0:24:50 > 0:24:57Now, we need to make a decision. Do we keep either Shappi or Shane?
0:24:57 > 0:24:59I very much liked his scallop dish.
0:24:59 > 0:25:02He should have taken the skin off the black pudding,
0:25:02 > 0:25:05but cooked very well and I really enjoyed the flavour combinations.
0:25:05 > 0:25:07Shane's steak dinner left a bit to be desired
0:25:07 > 0:25:10in that the accompanying bits weren't great.
0:25:10 > 0:25:12Sloppy mash and the veg weren't buttered
0:25:12 > 0:25:15and the garlic wasn't cooked properly,
0:25:15 > 0:25:17but the steak was beautiful.
0:25:17 > 0:25:18I have given them my best
0:25:18 > 0:25:22and if they think I've run out of steam and it's time to go home
0:25:22 > 0:25:24because my best has now passed, then fine.
0:25:24 > 0:25:26If they think my best can be improved
0:25:26 > 0:25:30in what they're about to show me or give me, then wonderful.
0:25:30 > 0:25:35Shappi, I don't think she quite managed it today with her starter.
0:25:35 > 0:25:38That little patty thing, that kotlet, was sweet,
0:25:38 > 0:25:39but didn't work for me.
0:25:39 > 0:25:43- The salad was uninspiring. - The main course, chicken.
0:25:43 > 0:25:45Lovely and soft with those almonds
0:25:45 > 0:25:47and the bitterness of that orange peel across the top.
0:25:47 > 0:25:50The saffron rice all fluffy and flavoured with saffron
0:25:50 > 0:25:53and those berries, sweet but sour.
0:25:53 > 0:25:55But it needed something much wetter.
0:25:55 > 0:25:59I'd like to have seen what was covering that chicken
0:25:59 > 0:26:01by the ladleful, because the dish was dry.
0:26:01 > 0:26:05I was pretty confident last time...
0:26:05 > 0:26:09I'm not as confident, I'm totally at a loss.
0:26:09 > 0:26:12If I get through, I will be so delighted.
0:26:26 > 0:26:27You guys did well today.
0:26:27 > 0:26:30Good food, the guest judges were impressed,
0:26:30 > 0:26:34made our judging decision even more difficult.
0:26:36 > 0:26:39Unfortunately, this is a competition
0:26:39 > 0:26:43and that means that one of you is leaving us.
0:26:43 > 0:26:46The contestant leaving us is...
0:26:57 > 0:26:59Shappi.
0:27:05 > 0:27:09- Bad luck, sweetheart. - Thanks, guys. Good luck.
0:27:13 > 0:27:17It would have been lovely to have gone on.
0:27:17 > 0:27:20My mum's going to be disappointed that I'm out this soon.
0:27:20 > 0:27:23She might be marching round to John and Gregg's house going,
0:27:23 > 0:27:26"What is wrong with my daughter's cooking?"
0:27:26 > 0:27:30I'm not disappointed in myself, so I'm good.
0:27:30 > 0:27:33Very impressive, well done. Well done!
0:27:35 > 0:27:38'I'm delighted, I am absolutely delighted.
0:27:38 > 0:27:39'I feel fantastic,'
0:27:39 > 0:27:41fantastic about moving forward.
0:27:41 > 0:27:45- Good job!- Well done!
0:27:45 > 0:27:49I'm very proud that my dishes impressed the judges. It's fantastic.
0:27:49 > 0:27:51I really want to carry on. I really want to go for this now.
0:27:53 > 0:27:55My wife won't believe it.
0:27:55 > 0:27:57She won't believe it.
0:27:58 > 0:28:03Next week, the pressure is on for four new celebrities.
0:28:04 > 0:28:06To become MasterChef champion,
0:28:06 > 0:28:10they'll have to prove they've got what it takes.
0:28:10 > 0:28:13- Get on my knees. - You can still save it.
0:28:13 > 0:28:16You're rocking. You are rocking.
0:28:17 > 0:28:20Don't make plastic bags like they used to!
0:28:20 > 0:28:25Can you imagine that that food is to be served to these guys? No way!
0:28:58 > 0:29:01Subtitles by Red Bee Media