0:00:04 > 0:00:08It's the Celebrity MasterChef semifinals.
0:00:08 > 0:00:13After four weeks of heats, only the best eight cooks are left.
0:00:13 > 0:00:17Everybody can cook, so you're up against it here.
0:00:17 > 0:00:18You really are.
0:00:18 > 0:00:21It will not be easy, by any stretch of the imagination.
0:00:21 > 0:00:26Today, they will face their toughest challenges so far.
0:00:26 > 0:00:28Come on!
0:00:28 > 0:00:32Not only are they talented, but they all have the fight in them.
0:00:32 > 0:00:37This competition is ramping up to be extremely serious.
0:00:37 > 0:00:40The final is where my head's at now.
0:00:40 > 0:00:44This is where you need to really whittle out the men from the boys
0:00:44 > 0:00:48and the culling is going to be brutal.
0:00:48 > 0:00:51At the end, two of them will be going home.
0:01:00 > 0:01:04It's 8am and the semifinalists have arrived in Warwickshire,
0:01:04 > 0:01:09the home of one of the country's most celebrated former residents.
0:01:21 > 0:01:24Good morning.
0:01:24 > 0:01:26Good morning!
0:01:26 > 0:01:29And welcome ye to Stratford-upon-Avon,
0:01:29 > 0:01:33birthplace, of course, of, in my opinion,
0:01:33 > 0:01:36the world's greatest ever playwright, William Shakespeare.
0:01:36 > 0:01:39You're here at Mary Arden's farm.
0:01:39 > 0:01:44Mary Arden was the mother of William Shakespeare and this year,
0:01:44 > 0:01:50we are celebrating the 450th birthday of the great bard.
0:01:50 > 0:01:56- You, today, are going to prepare a Tudor feast...- Wow!- Wow!
0:01:56 > 0:02:00..for 60 members of the Shakespeare Trust.
0:02:00 > 0:02:04- A Tudor feast. How about that? - You're going to be in teams today.
0:02:04 > 0:02:07Girls versus the boys.
0:02:07 > 0:02:09- ALL:- Ah!
0:02:09 > 0:02:12LAUGHTER
0:02:12 > 0:02:16Lunch is at 1pm. I say, get on with it.
0:02:16 > 0:02:18Come on, girls.
0:02:18 > 0:02:20Where is the door?
0:02:22 > 0:02:28The two teams have three hours to create meat, fish and vegetarian
0:02:28 > 0:02:32main courses, and a dessert, from ingredients used in the Tudor era.
0:02:34 > 0:02:37The banquet will then be served in the Great Barn,
0:02:37 > 0:02:40at the heart of the farm.
0:02:40 > 0:02:43- Good luck, girls! - Yeah, good luck, girls.
0:02:43 > 0:02:47It looks like we've got much better ingredients than they have.
0:02:52 > 0:02:57The boys' ingredients include rabbit, bacon, rainbow trout,
0:02:57 > 0:03:04parsnips, eggs, pearl barley, pears and gooseberries.
0:03:04 > 0:03:06- Do you know how to cook rabbit? - I can do that.
0:03:06 > 0:03:11- Oh, that beautiful trout. - Is that trout?- Yeah.
0:03:11 > 0:03:14Oh, I think we can do these whole, actually.
0:03:16 > 0:03:21The girls' ingredients include mutton, lemon sole,
0:03:21 > 0:03:28oysters, blue cheese, mushrooms, figs, lavender,
0:03:28 > 0:03:34pears and chocolate, which reached British shores in the mid-1600s.
0:03:34 > 0:03:36Definitely the poached pears and chocolate.
0:03:36 > 0:03:39- What about lavender shortbread? - Oh! You can make that? Amazing!
0:03:39 > 0:03:42- I'll try. I'll try.- OK.
0:03:42 > 0:03:43Poached pears, hang on.
0:03:47 > 0:03:49'Today, I want really wonderful, delicious food.'
0:03:49 > 0:03:53Food that you want big piles of, but it still has elegant flavour.
0:03:56 > 0:03:59Jodie, how is it you ended up in charge?
0:03:59 > 0:04:02- Is it because you're the most ferocious?- Yeah, that must be it.
0:04:02 > 0:04:03I don't know.
0:04:03 > 0:04:06Everyone's working together, everyone's got a voice,
0:04:06 > 0:04:08but I kind of like vote everything down.
0:04:08 > 0:04:11Amanda is going to do mutton stew, with lots of lovely
0:04:11 > 0:04:13gorgeousness going in.
0:04:13 > 0:04:18I'm going to be doing a vegetarian pie. We've got Millie.
0:04:18 > 0:04:21She's going to do like a baked-y fish,
0:04:21 > 0:04:24kind of oyster-y fried something.
0:04:24 > 0:04:26Argh!
0:04:26 > 0:04:27And then we've got Sophs at the end,
0:04:27 > 0:04:33who is going to be doing lavender shortbread, a fig pie,
0:04:33 > 0:04:37- and we're going to be doing poached pears in chocolate.- Wow!
0:04:37 > 0:04:39- I'm really pleased. - There's a lot going on.
0:04:39 > 0:04:42- It does sound a little ambitious for a tent.- I know.
0:04:42 > 0:04:44But we're girls. We love to be ambitious.
0:04:52 > 0:04:54The girls' menu is absolutely delightful,
0:04:54 > 0:04:57but it is brave and it is adventurous.
0:04:57 > 0:05:01It is very stylish, if they can do it. IF they can do it.
0:05:06 > 0:05:09A mutton stew on a day like this? That's inspired.
0:05:09 > 0:05:10But it's a lot more dense than lamb
0:05:10 > 0:05:13and takes about four times the amount of cooking.
0:05:16 > 0:05:18Just hoping you make the right choice.
0:05:18 > 0:05:22I haven't dealt with mutton before. So it'll be interesting, yeah.
0:05:23 > 0:05:28While Amanda gets her mutton on to cook, Millie is still struggling
0:05:28 > 0:05:31to skin the sole that will be served with the baked oysters.
0:05:33 > 0:05:36I'm literally wrestling at this.
0:05:36 > 0:05:38Get off!
0:05:38 > 0:05:40Fish is being difficult.
0:05:40 > 0:05:43Because this little guy wants to hold on to his skin
0:05:43 > 0:05:46and it won't come off.
0:05:46 > 0:05:48And I've got loads of them to do.
0:05:48 > 0:05:52- How many of those have you peeled so far?- A quarter of one fish.
0:05:53 > 0:05:55Come on!
0:05:56 > 0:06:00Oh, my God! We're literally going to have to have like raw fish.
0:06:00 > 0:06:02We're not going to get them all done.
0:06:02 > 0:06:07- Well, keep cracking on, darling. If you can't...- Oh, that's better.
0:06:07 > 0:06:10- Yeah, you need to hold both ends with a cloth.- Go on! Get in there!
0:06:10 > 0:06:13- Yeah!- Go on, Mills! Good girl!
0:06:13 > 0:06:15Take that, silly little...sole!
0:06:15 > 0:06:19Right, does anyone else want to have a go?
0:06:19 > 0:06:22- Once I get this pastry done... - No, I'm joking.
0:06:22 > 0:06:25You're doing great with that pastry.
0:06:25 > 0:06:27There's so much of it.
0:06:27 > 0:06:30I haven't used lavender in cooking before,
0:06:30 > 0:06:33but I thought that would be quite Tudory.
0:06:33 > 0:06:38I'm like one of the witches in the Scottish play, aren't I? Woargh!
0:06:38 > 0:06:42Bubble, bubble! Oh, don't... Don't quote it! Don't quote it!
0:06:42 > 0:06:45LAUGHTER I'm not confident.
0:06:45 > 0:06:49I'm hopeful, I think, is a better
0:06:49 > 0:06:52place to maybe sit with this.
0:06:52 > 0:06:54SHE LAUGHS
0:06:54 > 0:06:57Brilliant team. The girls, here they come, yeah.
0:06:57 > 0:06:59Tudor stylee.
0:07:02 > 0:07:04Ooh!
0:07:04 > 0:07:08- Two-and-a-half hours to lunch, ladies and gentlemen.- Two-and-a-half hours!
0:07:08 > 0:07:11Don't panic, Mr Mainwaring!
0:07:15 > 0:07:18Across the field, the boys are already hard at work.
0:07:19 > 0:07:22Biggins, you strike me as a natural leader,
0:07:22 > 0:07:26only in so much as you'd hate to be told what to do by someone else.
0:07:26 > 0:07:29You're absolutely right. But today, we've elected Charley
0:07:29 > 0:07:31because Charley is doing the main course.
0:07:31 > 0:07:34He's doing the rabbit.
0:07:34 > 0:07:39- We've got trout with almonds. And we've got...- Pear tatin.
0:07:39 > 0:07:41- You're doing what?- Pear tatin.
0:07:41 > 0:07:44- Pear tatin.- With an amaretto custard.- With an amaretto custard.
0:07:44 > 0:07:46I'm doing the vegetarian options.
0:07:46 > 0:07:50I'm doing a red wine risotto, but barley risotto.
0:07:50 > 0:07:53And then I'm doing an egg and vegetable pie.
0:07:53 > 0:07:57- Is it going to be completely encased in pastry?- No, not completely.
0:07:57 > 0:07:59- Only the top.- Fine. - Just do pastry on the top.
0:07:59 > 0:08:02And then you'll dig in and you'll get lovely vegetables and eggs.
0:08:02 > 0:08:06I think eggs are somehow... Eggs are a very Elizabethan thing.
0:08:06 > 0:08:09I don't know why I think that. But it's quite good, I think.
0:08:09 > 0:08:10Good, good, good!
0:08:12 > 0:08:16Some eggs, some leeks and some potatoes in pastry. Wow!
0:08:16 > 0:08:20Something I've never seen before, but it's going to have to have
0:08:20 > 0:08:23some sort of sauce with it to make it lovely and rich.
0:08:24 > 0:08:28Perhaps just an ordinary white sauce.
0:08:28 > 0:08:31Yeah, well, certainly parsley, or something like that kind of sauce.
0:08:31 > 0:08:32- Yeah.- Parsley sauce.
0:08:32 > 0:08:34Yeah, yeah.
0:08:36 > 0:08:41Team leader Charley is halfway through butchering the rabbit.
0:08:47 > 0:08:52Rabbit can be quite dry, so the idea is to take this middle bone
0:08:52 > 0:08:57out and then stuff it with the liver and the kidneys of the rabbit.
0:08:57 > 0:09:00A little bit of butchery just takes so much time.
0:09:00 > 0:09:03It's one of those kind of things you wish you hadn't started.
0:09:07 > 0:09:12As Charley ploughs on, JB is stuffing the trout with lemon
0:09:12 > 0:09:14and onions, ready for roasting.
0:09:17 > 0:09:20I've seen JB undercook and overcook before.
0:09:20 > 0:09:23And today, he's got a very delicate fish.
0:09:23 > 0:09:26There are quite a few of us using the ovens today,
0:09:26 > 0:09:30so we'll have to make sure that it's at the right temperature and so on.
0:09:30 > 0:09:34- Something's burning! Something's burning!- Oh, no!
0:09:35 > 0:09:39- Oh, no! Dear, dear, dear!- Oh, nuts!
0:09:39 > 0:09:42- It's cos I was focusing on... - No, you can do it.
0:09:42 > 0:09:45- Have you got any more left? - Yeah, yeah. I've got loads.
0:09:45 > 0:09:48Well, then, just do it quickly. And just make them all flat in the pan.
0:09:48 > 0:09:51Just very quickly. Where are the plugs?
0:09:51 > 0:09:54While the rest of the team press on,
0:09:54 > 0:09:58Wayne is starting to make the pastry base for his tarte tatins.
0:09:58 > 0:10:00Oh!
0:10:02 > 0:10:05I think I should have churned the butter up more.
0:10:05 > 0:10:08That's not worked. That's not worked.
0:10:09 > 0:10:12Biggins? This is disaster!
0:10:12 > 0:10:14Ha-ha!
0:10:14 > 0:10:17- Butter's too hard. - Yeah, butter's too hard.
0:10:17 > 0:10:21- I'd start again.- Yeah, I'll start again.- And put the butter in slowly.
0:10:21 > 0:10:22Yeah. I'll do it.
0:10:22 > 0:10:25APPLAUSE
0:10:25 > 0:10:27In the farm grounds,
0:10:27 > 0:10:32celebrations for Shakespeare's birthday are under way.
0:10:32 > 0:10:36We cannot fight for love, as men may do. We should be wooed.
0:10:36 > 0:10:38I think Shakespeare would be very pleased to know
0:10:38 > 0:10:42that his mother's farm here was serving as the place for a
0:10:42 > 0:10:46lovely banquet for lots of people and I think he loved his food too.
0:10:46 > 0:10:48Sure, yeah. COW MOOS LOUDLY
0:10:48 > 0:10:50Ooh!
0:10:51 > 0:10:53Hour and three quarters, guys. That's it.
0:10:55 > 0:10:59Millie has been skinning the sole for over an hour.
0:11:00 > 0:11:02I think I'm about halfway through.
0:11:02 > 0:11:06And it's not getting easier cos all the fish are as stubborn
0:11:06 > 0:11:07as each other.
0:11:10 > 0:11:13I think if I get to a point where I'm really running out of time,
0:11:13 > 0:11:16then I'm just going to have to get on with the oysters
0:11:16 > 0:11:18and I'll just do as many fish as I can.
0:11:18 > 0:11:23With the veg for her pie slow-cooking, Jodie has found time
0:11:23 > 0:11:28to help Sophie, who is working on her next labour-intensive dessert.
0:11:28 > 0:11:34Sophie is just awesome. She's just made the most incredible shortbread.
0:11:34 > 0:11:37Now, we're making a sweet pastry for the fig tart
0:11:37 > 0:11:43and then we're going to make a pastry for the vegetarian.
0:11:43 > 0:11:46I was just thinking then, I heard you say pastry a few times
0:11:46 > 0:11:48and I thought, have we overdone on the pastry?
0:11:48 > 0:11:50Although I think that's Tudory.
0:11:50 > 0:11:54- Yeah. I think just the look of a really nice pie...- The look of it.
0:11:54 > 0:11:57- There's so much pie. - I can do like a little bird.- Yeah.
0:11:57 > 0:11:59I'll make a little bird.
0:11:59 > 0:12:02- Is that all the figs we've got? - I'm afraid so.
0:12:02 > 0:12:05OK, let's do a plum one as well, then.
0:12:05 > 0:12:07Cos that's not enough.
0:12:08 > 0:12:10At the back of the tent,
0:12:10 > 0:12:14Amanda's sealed off the mutton for her stew and roasted off the legs
0:12:14 > 0:12:18in the hope that the bones will give the stew a more intense flavour.
0:12:18 > 0:12:21Is that all all right there?
0:12:21 > 0:12:23Looks fantastic, doesn't it?
0:12:25 > 0:12:28I don't know what to do with these!
0:12:28 > 0:12:30John, what am I going to do with these?
0:12:30 > 0:12:33Just put them on the top, that's fine. Just seal it. That's fine.
0:12:33 > 0:12:36Make sure you've got enough liquid to cover the whole mix, so that's fine.
0:12:36 > 0:12:39- All right. - That lovely flavour of those bones...
0:12:39 > 0:12:43- I'm just going to add the pearl barley.- Quick, quick, quick!
0:12:43 > 0:12:46- Got at least an hour-and-a-half to cook.- Yeah.- Yeah?- Yeah.
0:12:46 > 0:12:48Where's the pearl barley gone?
0:12:49 > 0:12:52- Have you got my pearl barley? - Barley was on our table.
0:12:52 > 0:12:58- You can't use barley cos it was on our table.- No, we had it too, though.
0:12:58 > 0:13:02- Oh, no. You haven't lost it, have you?- Yes!
0:13:02 > 0:13:06- I didn't steal it. Did you steal the pearl barley?- Why would I steal?
0:13:06 > 0:13:10You know? I had plenty of barley on my table.
0:13:10 > 0:13:14I've deboned all of these and then I'm going to stuff them
0:13:14 > 0:13:16- and then lay them on here. - Let's go, then.
0:13:16 > 0:13:20- Cos you've only got just over an hour-and-a-half.- Yup.- OK?
0:13:20 > 0:13:22And what you're better off to do is having these cooked
0:13:22 > 0:13:24and see around, somewhere nice, so they stay warm,
0:13:24 > 0:13:27rather than actually rushing through with it.
0:13:27 > 0:13:29- OK, boss.- Chef.- Thank you, chef.
0:13:32 > 0:13:35Biggins' egg pie is almost ready.
0:13:35 > 0:13:38His last job is to do the pastry topping.
0:13:38 > 0:13:41- You've got a hole in it.- I know.
0:13:41 > 0:13:44All the stuff will be able to come through.
0:13:48 > 0:13:50Oh, God!
0:13:51 > 0:13:53Oh, no!
0:13:53 > 0:13:57Hang on, layers. It'll be layers. Don't worry.
0:13:58 > 0:14:01Elizabethans always had a sort of patchwork effect.
0:14:01 > 0:14:03The pie's ready to go in the oven,
0:14:03 > 0:14:06but Wayne's tarte tatins aren't even close.
0:14:06 > 0:14:09- You need to get your tarts on pretty fast, mate.- I know.
0:14:09 > 0:14:11- Is that your pastry, ready to go?- Yeah.
0:14:11 > 0:14:15- So your pastry's ready to go. Just the tarts to make, yeah?- Yes.
0:14:15 > 0:14:17- Right.- And the caramel.
0:14:17 > 0:14:19Yes, caramel.
0:14:22 > 0:14:23Once you've done that, I think
0:14:23 > 0:14:28you need to help Mr Sleep get his caramel and tarte tatins done, OK?
0:14:28 > 0:14:32Otherwise, as the leader, you're going to fail in your task.
0:14:32 > 0:14:35Cos this doesn't quite go into three,
0:14:35 > 0:14:40- shall I put it in a smaller pan?- No. - If there's three, I'd get them on.
0:14:40 > 0:14:44- Shall I add some plums? - No, just get them on.
0:14:44 > 0:14:48- Pear. Just get on. - Just get them on. All right, then.
0:14:48 > 0:14:50Pie, pie, pie!
0:14:50 > 0:14:54With the pressure on, Charley makes a start on the caramel,
0:14:54 > 0:14:56while JB tackles the custard.
0:14:56 > 0:14:58So what are you doing now?
0:14:58 > 0:15:01You pour half of that into there, then you put it back into the pot
0:15:01 > 0:15:03and then you cook it out until it goes thick.
0:15:05 > 0:15:07Shall I roll out my pastry now?
0:15:12 > 0:15:15- It's getting lumpy at the bottom. - I've taken it off...
0:15:15 > 0:15:16Yeah, take it off completely.
0:15:16 > 0:15:19We want it to be thick, but obviously, you don't
0:15:19 > 0:15:24- want it to be lumpy.- Maybe we put too much corn in. Cornflower.
0:15:24 > 0:15:28- Do you think?- No, I think it's good. I think it's nice and thick.
0:15:30 > 0:15:34It's got more serious now cos we're under pressure cos of timing.
0:15:34 > 0:15:38I mean, whether we get this done in time, we don't know.
0:15:38 > 0:15:40I need more rolling pins.
0:15:40 > 0:15:42Is that going to roll that up?
0:15:44 > 0:15:45Rolling pins.
0:15:45 > 0:15:49You've got about 15 minutes till a whole group of people in doublet
0:15:49 > 0:15:50and hose turns up.
0:15:59 > 0:16:02Guys, as many things as we can get done
0:16:02 > 0:16:05and then we can just warm them up at the end will be great.
0:16:05 > 0:16:09I have no idea what this is going to be like, but anyway, there we go.
0:16:12 > 0:16:15- Right, are you under control to get that...?- And then shall I...?
0:16:15 > 0:16:19Shove it in. I'm going to leave that up to you.
0:16:19 > 0:16:21The time thing really baffles me.
0:16:21 > 0:16:24It seems to me that in a kitchen, you know,
0:16:24 > 0:16:27even a minute can be quite a long time, or a really short time.
0:16:27 > 0:16:29I can't work it out.
0:16:29 > 0:16:32There's only 30 minutes left
0:16:32 > 0:16:36and Millie's still shucking oysters, which she'll then need to bake.
0:16:36 > 0:16:40- Why did I choose to do this? - Keep going.- OK.
0:16:40 > 0:16:43Keep going, babes. We can do this.
0:16:44 > 0:16:47Time's also running out for Wayne.
0:16:47 > 0:16:50Can you help me take this over?
0:16:50 > 0:16:53- Right, now do it nice and go round and cut it.- I know what to do.
0:17:01 > 0:17:04No, no!
0:17:04 > 0:17:06- Sorry.- No, no. Just...sorry.
0:17:06 > 0:17:08- It's got to look like that, look.- Right.
0:17:13 > 0:17:16- Right, can we put them in now? - Yes, yes! 100%! Get them in!
0:17:16 > 0:17:19They should have been in five minutes ago!
0:17:21 > 0:17:25Just hope for the best. It's in the hands of fate.
0:17:25 > 0:17:28We don't panic, boys. We leave that to the girls!
0:17:28 > 0:17:32- How are we doing, girls? - Look at them! Ha!
0:17:32 > 0:17:35Right, all hands on deck to get fish in.
0:17:35 > 0:17:37- OK, this oven's free.- Right.
0:17:37 > 0:17:39Go.
0:17:44 > 0:17:48We'll get them all in this oven. How do you turn the oven on?
0:17:48 > 0:17:49Wow(!)
0:17:49 > 0:17:52Just keep going with the oysters, babe.
0:17:52 > 0:17:55Millie, you've got ten minutes. Get them in.
0:17:59 > 0:18:03- Can you put this on top?- Do you want this on top?- Yeah.- OK, babes.
0:18:03 > 0:18:04They look amazing!
0:18:06 > 0:18:10How long do you expect them to be in the oven?
0:18:10 > 0:18:13- Like, a couple of minutes? - A couple?- Five, maybe?
0:18:13 > 0:18:14The oysters are very delicate.
0:18:14 > 0:18:16You don't want to cook them for very long.
0:18:16 > 0:18:19Millie, you are right to the wire. Come on, love, hurry up.
0:18:19 > 0:18:22If they're raw, they'll be fine, cos you can eat them raw anyway.
0:18:22 > 0:18:26- That's a fair point.- That's my thinking.- That's a fair point. OK.
0:18:26 > 0:18:30- In the middle?- Yeah, all in.
0:18:30 > 0:18:31I'll hold it open.
0:18:37 > 0:18:41There is half of Tudor Stratford lined up right now,
0:18:41 > 0:18:43waiting for its lunch.
0:18:43 > 0:18:45God help us all!
0:18:45 > 0:18:47Just see if these are done.
0:18:50 > 0:18:54- That's done, isn't it?- Oh, yeah, beautifully. Beautifully done.- OK.
0:18:54 > 0:18:57- How's your fish?- Just want to check.
0:18:57 > 0:18:58Are you done yet?
0:18:58 > 0:19:00Think so.
0:19:04 > 0:19:08- Those two are done.- I'll take these out, then?- Yeah, take those out.
0:19:09 > 0:19:13- Now we've got to turn it over. Are you ready?- Yeah, which way?
0:19:13 > 0:19:15- This way?- We're going that way. - Right.
0:19:18 > 0:19:20Ah! That's all right.
0:19:20 > 0:19:23- That looks great. That looks lovely.- Not bad.
0:19:23 > 0:19:25- Wayne, are you in for the next one? - Yeah.
0:19:27 > 0:19:30One, two, three!
0:19:30 > 0:19:32LAUGHTER
0:19:32 > 0:19:34What did you do?!
0:19:34 > 0:19:38- It's akin to a Carry On film in there.- What did I do?!- You slid it.
0:19:38 > 0:19:42The comedy value of a Biggins and a Wayne Sleep is incredible.
0:19:42 > 0:19:45But as a culinary team? Question mark.
0:19:45 > 0:19:48- What a disaster!- Oh, no!
0:19:48 > 0:19:51- Oh, no! Poor you!- He missed it.
0:19:51 > 0:19:54- I missed it?!- You did! You...
0:19:54 > 0:19:59We both missed it. OK, let's slide it over. Let's do half at a time.
0:19:59 > 0:20:01Get the other half.
0:20:01 > 0:20:04They'll never know, they'll never know, they'll never know.
0:20:06 > 0:20:08Are you OK there, guys? I'm just going to take this through.
0:20:08 > 0:20:09- Yeah.- We're OK.
0:20:09 > 0:20:12They now have just minutes to get the hot food
0:20:12 > 0:20:14transferred to the Great Barn.
0:20:14 > 0:20:16Just so you know, the boys are actually moving up
0:20:16 > 0:20:19with their food already. You need to think about getting up there.
0:20:19 > 0:20:21- Look, that comes off really nicely. - That's lovely.
0:20:21 > 0:20:24I think they're cooked and they're going to keep cooking
0:20:24 > 0:20:26- in their own heat now. - Sorry!
0:20:30 > 0:20:32OK...
0:20:32 > 0:20:33OK, get another one.
0:20:36 > 0:20:38Come on!
0:20:43 > 0:20:49- I think it's a bit quicker to go this way.- Oh, thanks, Charley!
0:20:51 > 0:20:54She's been going around the long way!
0:21:10 > 0:21:12Oh, God, that looks gorgeous!
0:21:18 > 0:21:19It smells good!
0:21:19 > 0:21:23The boys are offering a choice of rabbit leg stuffed with liver
0:21:23 > 0:21:27and wrapped in bacon, served with pearl barley risotto,
0:21:27 > 0:21:32roast trout in an almond and parsley butter with asparagus,
0:21:32 > 0:21:34and an egg, leek and potato pie.
0:21:36 > 0:21:39The girls' mains are mutton stew,
0:21:39 > 0:21:44lemon sole served with baked oysters topped with breadcrumbs and bacon,
0:21:44 > 0:21:46and turnip and sweet potato pie.
0:21:47 > 0:21:51Sides include mushrooms topped with stilton,
0:21:51 > 0:21:54chive and cheese mash, and parsnips.
0:21:57 > 0:22:00- Good afternoon! - So we've got vegetable pie...
0:22:00 > 0:22:03That's vegetarian pie.
0:22:03 > 0:22:04Hi!
0:22:04 > 0:22:05The rabbit.
0:22:06 > 0:22:08Lovely!
0:22:10 > 0:22:13What would you like? The rabbit? Oh, very good on the rabbit.
0:22:13 > 0:22:15The rabbit's done well.
0:22:23 > 0:22:25The rabbit, it's quite tender. It's rather nice.
0:22:25 > 0:22:27I'm not sure if it's stuffed with something,
0:22:27 > 0:22:29but the stuffing is very nice.
0:22:33 > 0:22:34Mmm.
0:22:34 > 0:22:36There's the flavour of liver and inside the stuffing,
0:22:36 > 0:22:39the saltiness of bacon. That leg has stayed moist.
0:22:39 > 0:22:42Paired brilliantly with that red wine pearl barley.
0:22:42 > 0:22:46The deep flavour of wine giving fruitiness to that lovely rabbit.
0:22:46 > 0:22:47That's a good dish.
0:22:49 > 0:22:53- Do you think this is going to be... - The dish of the day!- OK.
0:22:53 > 0:22:56- And did you do this on your own? - I did!- Yes, we did.
0:22:59 > 0:23:03- What's special in this then?- Taste it and you'll find out! Move on!
0:23:07 > 0:23:09I would say a little bit more seasoning.
0:23:09 > 0:23:12But apart from that, I think it's very nice.
0:23:12 > 0:23:15It's nicely cooked, the potatoes are nicely cooked,
0:23:15 > 0:23:17and the egg still resembles egg.
0:23:17 > 0:23:21I honestly say it myself, it's very tasty. I'm really pleased with this.
0:23:25 > 0:23:27The pastry's cooked, even though he had holes in it
0:23:27 > 0:23:30and he was sort of... It was more like a patchwork quilt
0:23:30 > 0:23:31when he was making it.
0:23:31 > 0:23:34It's held together with a nicely-seasoned bechamel sauce.
0:23:34 > 0:23:37Erm, that's OK! That's actually OK.
0:23:37 > 0:23:39- Great.- Lovely bit of trout.
0:23:40 > 0:23:41More trout.
0:23:44 > 0:23:48I don't think I can eat that at all. It just... It tastes like raw.
0:23:48 > 0:23:50It's more sushi than, erm... anything else.
0:23:50 > 0:23:53- What would you like?- The trout looked lovely, but I'm afraid it's
0:23:53 > 0:23:55- not at all cooked.- Oh! - Oh, no!
0:23:55 > 0:23:58Oh, I'm so sorry. Could we try...
0:23:58 > 0:24:00- Would you like another one? - Yeah, course she would.
0:24:00 > 0:24:02- I will try another one, thank you. - I'm so sorry about that.
0:24:02 > 0:24:05- Can we check it's cooked this time? - Oh, yes, it's 100% cooked that one.
0:24:05 > 0:24:08- Is that better for you? - Yeah, that looks better.
0:24:08 > 0:24:11- I'm so sorry about that.- Would you like asparagus with it?- Yes, please.
0:24:11 > 0:24:15Just so frustrating cos the rest of the trout is beautifully done.
0:24:15 > 0:24:19- Can I have some of the pie instead? - No problem at all.- That's not great.
0:24:21 > 0:24:22Don't worry. It's fine.
0:24:24 > 0:24:26You can have two if you'd like.
0:24:26 > 0:24:30Across the barn, Amanda's mutton and mushroom stew is proving popular.
0:24:35 > 0:24:38That's a meaty, spicy, hot delight.
0:24:40 > 0:24:43It's a big brown bowl of stew, and as far as a Tudor feast's
0:24:43 > 0:24:46concerned it's probably done in fitting.
0:24:46 > 0:24:47It's very nice.
0:24:47 > 0:24:51It's a memory from my childhood cos nowadays you just don't buy mutton.
0:24:53 > 0:24:56Is anyone for the lemon sole? You can have it with mash.
0:24:56 > 0:25:00Sorry, mind your fingers. Would you like parsnips or mash or anything?
0:25:00 > 0:25:06Millie's baked sole and bacon crumb oysters also has plenty of takers.
0:25:09 > 0:25:13Maybe filleted fish would've been nice, cos it is very bony.
0:25:14 > 0:25:19Lemon sole is very appropriate and very tasty for a Tudor feast.
0:25:20 > 0:25:22Good flavours, the fish is cooked really well.
0:25:22 > 0:25:25The oysters are lovely and salty, the mashed potatoes wonderful and creamy.
0:25:25 > 0:25:27Can't say better than that.
0:25:28 > 0:25:32- Do you want some mash?- Yes, I do. Pie and mash.
0:25:33 > 0:25:36Thanks to Sophie's good pastry-making, we've got a great top.
0:25:36 > 0:25:40The inside, however, is a bit stewed veg and gravy.
0:25:40 > 0:25:41A bit sloppy and a bit sweet.
0:25:45 > 0:25:52Shakespeares! Mistresses! And ye common folk! Come forth!
0:25:52 > 0:25:54Pudding is served!
0:25:54 > 0:25:55CHEERING
0:25:58 > 0:26:01For dessert, Wayne has made a pear tarte tatin,
0:26:01 > 0:26:05and a gooseberry coulis, served with the boys' saffron custard.
0:26:05 > 0:26:07We have loads, which is enough, I think.
0:26:09 > 0:26:11The girls are offering a choice,
0:26:11 > 0:26:14which includes Sophie's poached pears dipped in chocolate,
0:26:14 > 0:26:19lavender shortbread, and fig and plum tarts with a rosewater cream.
0:26:21 > 0:26:25What have they made over there? I'm sorry, but what is that?
0:26:25 > 0:26:26Nice presentation, guys, OK?
0:26:26 > 0:26:28We've made a lot more food.
0:26:28 > 0:26:31Look at the quality of our puddings, I'm sorry, your puddings,
0:26:31 > 0:26:32and the quality of theirs.
0:26:32 > 0:26:36That just goes to show where men are not strong in the kitchen.
0:26:36 > 0:26:38- Really?- Yeah.
0:26:39 > 0:26:43Tarte tatin over here with custard! If you want custard, come over here!
0:26:43 > 0:26:48- Tatin Andronicus!- Yes. It's got saffron in it.- Oh!
0:26:52 > 0:26:55Wayne battled away and battled away and got to this,
0:26:55 > 0:26:56his pear tarte tatin.
0:26:56 > 0:26:59I'd have liked the pears cooked a bit more, but doing gooseberries
0:26:59 > 0:27:03and a pear tarte tatin from scratch in a tent in three hours,
0:27:03 > 0:27:05I'm impressed.
0:27:07 > 0:27:10I think it's a tatin, is it? Delicious.
0:27:11 > 0:27:15I know my custard, and this is lovely. It's very yellow.
0:27:17 > 0:27:20With so many desserts on the girls' menu,
0:27:20 > 0:27:22the diners are spoiled for choice.
0:27:22 > 0:27:25- What would you like, madam? - Everything!
0:27:25 > 0:27:30- You look brilliant! I love that outfit.- I'm wasting away.
0:27:30 > 0:27:32You're wasting away.
0:27:34 > 0:27:37- These pears are nice.- They are really nice.- The pears are good.
0:27:37 > 0:27:41- That's got a crispy bottom. It's lovely.- Has it got almonds on it?
0:27:41 > 0:27:44Oh, rosewater cream. Mmmm!
0:27:44 > 0:27:46That is really, really delicious.
0:27:46 > 0:27:49I love rosewater. Oh!
0:27:49 > 0:27:50What would you like now?
0:27:50 > 0:27:56This is all the work of Sophie. She has done a huge amount of work.
0:27:57 > 0:28:01I love each and every one in equal measure.
0:28:01 > 0:28:04She's gone all out to make the best desserts she can.
0:28:04 > 0:28:07Well done, Sophie. Really well done.
0:28:14 > 0:28:18Girls are very, very good at pudding, aren't they?
0:28:18 > 0:28:22I can't believe it! Towards the end I was getting so panicky!
0:28:22 > 0:28:23You did so well!
0:28:25 > 0:28:28- Yeah, whatever!- Well done! - Well done!
0:28:28 > 0:28:33Our eight celebrities successfully today absolutely smashed this task.
0:28:33 > 0:28:35Now we go back to the MasterChef kitchen.
0:28:35 > 0:28:38One more test and two of them are going.
0:28:52 > 0:28:55The celebrities now face their next challenge,
0:28:55 > 0:28:59and to begin with they have been asked to randomly pick a work bench.
0:29:09 > 0:29:13Welcome back to our talented hard-working eight. Good to see you.
0:29:15 > 0:29:18Under each box are the ingredients
0:29:18 > 0:29:23and a recipe for a classic British dish.
0:29:23 > 0:29:24Eight different ones.
0:29:28 > 0:29:29Reveal your ingredients.
0:29:34 > 0:29:38The recipes range from a sticky toffee pudding
0:29:38 > 0:29:44and cod in parsley sauce, to a Liverpool Tart and Stargazy Pie.
0:29:44 > 0:29:46So there you are.
0:29:46 > 0:29:48You now know your dish.
0:29:48 > 0:29:51These are classic recipes, but recipes do evolve.
0:29:51 > 0:29:54If you want to put your own twist on it, that's up to you.
0:29:55 > 0:30:00Ladies and gentlemen, at the end of this two of you are going home.
0:30:01 > 0:30:03One hour 30 minutes.
0:30:06 > 0:30:07Let's cook.
0:30:18 > 0:30:19A British classic.
0:30:19 > 0:30:23Today I want our celebs to cook them with real grace and style.
0:30:26 > 0:30:29But for them, the task is even tougher
0:30:29 > 0:30:35because today we've also invited a guest judge - Rosemary Shrager.
0:30:38 > 0:30:41The recipes that the celebrities are cooking
0:30:41 > 0:30:43are very quintessentially British.
0:30:46 > 0:30:50If these are not done correctly, they can be really disgusting.
0:30:53 > 0:30:57I have to be professional about this, and I have to be also honest.
0:30:57 > 0:31:01If you were to ask me whether I was a tough judge, I would say yes.
0:31:04 > 0:31:10MasterChef - it's amazing. Beyond anything I would've imagined.
0:31:12 > 0:31:14Sophie's got for us the Apple Charlotte.
0:31:14 > 0:31:16Stewed apples, sweet and full of spice,
0:31:16 > 0:31:20encased with bread all round the outside.
0:31:20 > 0:31:21It's actually not that complicated.
0:31:21 > 0:31:25She's just got to get her head around how that casing gets crispy
0:31:25 > 0:31:28and those apples are lovely and sweet inside.
0:31:28 > 0:31:33I suppose today we need to show John and Gregg that, you know,
0:31:33 > 0:31:36we've progressed and we respond to whatever challenge it is
0:31:36 > 0:31:38in a creative way.
0:31:40 > 0:31:43This makes me think of my gran, Granny Annie, my dad's mum,
0:31:43 > 0:31:48for some reason cos it's very English and traditional.
0:31:48 > 0:31:51She was in service and used to cook for farmers
0:31:51 > 0:31:52and it makes me think of her.
0:31:52 > 0:31:56So the minute I saw it I thought, "Aw, Gran, come to me."
0:31:56 > 0:31:59- What about going through and staying in the competition?- Oh, don't.
0:31:59 > 0:32:04I'll weep in me doo-dahs. I'll get all actressy and emotional.
0:32:04 > 0:32:07- What, if you go out or go through? - Both.
0:32:17 > 0:32:20I'm just completely blown away that I've made it this far.
0:32:20 > 0:32:23It's just been such a... Such a rollercoaster.
0:32:29 > 0:32:31Jodie's got the Liverpool Tart.
0:32:31 > 0:32:34Shortcrust pastry tart, first baked blind and the filling,
0:32:34 > 0:32:39which is made from boiled lemons and loads and loads of butter and sugar,
0:32:39 > 0:32:41and then you cook the whole lot together again.
0:32:43 > 0:32:45Jodie, you're smiling.
0:32:45 > 0:32:47Thank goodness there's a list of what
0:32:47 > 0:32:51I have to do cos this is my idea of a nightmare, is doing a pastry.
0:32:51 > 0:32:53You're not really a pud girl, are you?
0:32:53 > 0:32:57- No, but I'm just going to go for it as usual.- Good luck, Jodie.
0:32:57 > 0:32:58Thank you.
0:33:02 > 0:33:05I've never made a Liverpool tart, personally.
0:33:05 > 0:33:09But that's all about texture. The pastry's got to be crispy.
0:33:09 > 0:33:12Pastry's really important for me with this one.
0:33:18 > 0:33:21You've had 20 minutes. 20 minutes are gone.
0:33:27 > 0:33:29I'm quite tough on myself,
0:33:29 > 0:33:33so I feel lucky to be here cos I think I have made some mistakes.
0:33:33 > 0:33:36I'm learning so much at this point I just really want to stay.
0:33:42 > 0:33:46- Millie, what have you got to do? - I am making...
0:33:47 > 0:33:49..Cullen Sink.
0:33:50 > 0:33:53- Do you mean Skink? - It's Cullen Skink and soda bread.
0:33:53 > 0:33:55It does look quite simple.
0:33:55 > 0:33:58It's like a fish stew served with freshly-made bread,
0:33:58 > 0:34:00so I think if it's done right it'll be really nice.
0:34:00 > 0:34:03How would you feel if you didn't go through?
0:34:03 > 0:34:06If I didn't go through today after doing a dish which I think
0:34:06 > 0:34:08is quite simple, I'd be really upset.
0:34:11 > 0:34:15Aah, Cullen Skink. I love Cullen Skink! Now this is my area.
0:34:15 > 0:34:20It's all to do with the texture, and I don't like it too thin.
0:34:21 > 0:34:24I have had a revolting Cullen Skink, believe me.
0:34:24 > 0:34:28It can really be horrible, so they've got to get it right.
0:34:34 > 0:34:37For me, the learning curve is the most wonderful part.
0:34:37 > 0:34:40I'm like a bit of blotting paper when John and Gregg talk to me.
0:34:40 > 0:34:43I'm just absorbing everything there is.
0:34:47 > 0:34:51I will take the knowledge of cooking these dishes away with me
0:34:51 > 0:34:53till the end of my life.
0:34:54 > 0:34:56What have you got to do?
0:34:56 > 0:35:00I've got to make the Queen of Puddings...and shortbread.
0:35:01 > 0:35:03- Have you made shortbread before?- No.
0:35:03 > 0:35:05- Have you made a Queen of Puddings before?- No.
0:35:05 > 0:35:06And I've never made jam before.
0:35:06 > 0:35:09I've read through the recipe, and I'm doing it step by step,
0:35:09 > 0:35:12following it like a Bible.
0:35:12 > 0:35:14Are you fond of eating British classics?
0:35:14 > 0:35:17Yes, yes, love shepherd's pie, I love all the English food.
0:35:17 > 0:35:20And you can probably remember when most of them were invented, Wayne.
0:35:20 > 0:35:25Thank you so much for that! Shall I put myself in the pot and roast it?
0:35:25 > 0:35:29- That'll be next!- Thank you, Wayne. - Thanks very much.
0:35:29 > 0:35:31Oh, dear. Right, here we go.
0:35:34 > 0:35:39So many people over the years have asked me what is a Queen of Pudding.
0:35:40 > 0:35:42It's literally custard with bread on the base,
0:35:42 > 0:35:46with then the jam on the top and then meringue on the top of that.
0:35:46 > 0:35:47Right, now what?
0:35:47 > 0:35:51It's terribly important that you have to get the base right.
0:35:51 > 0:35:54It has to be soft. You don't want it too hard.
0:35:59 > 0:36:02You're halfway. Halfway.
0:36:09 > 0:36:13I don't know if it's cooked. It's meant to be moist in the middle.
0:36:13 > 0:36:15It's soda bread.
0:36:20 > 0:36:25In a way you don't need recipes, because if you know the basics you
0:36:25 > 0:36:29can do something and you can add, you can put your own Biggins-ness on it.
0:36:36 > 0:36:39I'm doing cod today in a parsley sauce.
0:36:39 > 0:36:42- Does this recipe hold any fear for you?- No. It's easy.
0:36:42 > 0:36:45I've done sauces before, I've fried fish before.
0:36:45 > 0:36:47I think it's going to be fine. I have every confidence.
0:36:50 > 0:36:52You know the trick about parsley sauce?
0:36:52 > 0:36:54You have to put your herbs at the end,
0:36:54 > 0:36:58because otherwise the flavour goes out of it and it's not the same.
0:37:05 > 0:37:10I think it would put it mildly to say that I'm just really
0:37:10 > 0:37:14loving cooking so much now.
0:37:14 > 0:37:19Today John and Gregg will be expecting a very high standard,
0:37:19 > 0:37:21maybe a few tricks up one's sleeve.
0:37:25 > 0:37:26There aren't any there.
0:37:32 > 0:37:36Amanda's making faggots with gravy, mash potato and cabbage. Fantastic.
0:37:36 > 0:37:39A faggot is a wonderful rich rissole really made with offal,
0:37:39 > 0:37:42including liver and mince, lots and lots of onions,
0:37:42 > 0:37:45lots and lots of herbs and highly seasoned.
0:37:45 > 0:37:47You cook them really gently in the gravy.
0:37:47 > 0:37:49If you cook them too fast, they fall apart.
0:37:49 > 0:37:53If you fry it too quickly, they blow up like balloons.
0:37:53 > 0:37:54They just - boom, go.
0:37:58 > 0:38:03- Amanda, you are working hard today. - We have to.- Why?
0:38:03 > 0:38:05There's no slacking. Got to get the faggots done.
0:38:05 > 0:38:08And what about if you go through to the final six?
0:38:08 > 0:38:12That would be amazing. Whoever goes through will be incredible.
0:38:12 > 0:38:14You know, I'd just feel really happy for the people
0:38:14 > 0:38:16cos we worked so hard.
0:38:16 > 0:38:18But you're not just working hard at it, you're excelling at it.
0:38:19 > 0:38:23- See, I don't think that. - You don't, do you?- No.- Why?
0:38:23 > 0:38:26There's always a way to go is the way I've always lived my life.
0:38:26 > 0:38:28With your work ethic, there is absolutely nothing you can't do
0:38:28 > 0:38:30in this competition.
0:38:30 > 0:38:34Well, thank you. I'll bear that in mind. I'll have it tattooed.
0:38:42 > 0:38:45I was always hopeful that I'd get this far.
0:38:45 > 0:38:49For me I think you should always aim for the highest, aim for the top.
0:38:51 > 0:38:53I think now the stakes are a lot higher.
0:38:57 > 0:38:59JB's got Stargazy Pie.
0:38:59 > 0:39:02It is a pie made from pilchards with a sauce made from fish stock,
0:39:02 > 0:39:04which JB had to make,
0:39:04 > 0:39:07covered in pastry with the heads sticking up outside, proud.
0:39:11 > 0:39:15- What bothers you about this?- Uh, just the fact that I've never done
0:39:15 > 0:39:20it before. I've never made a pie and I'm really under the cosh with time.
0:39:20 > 0:39:23I struggled a little bit trying to fillet the fish.
0:39:23 > 0:39:25So once I can get this in and baked we'll be happy.
0:39:32 > 0:39:34We've got 15 minutes left.
0:39:42 > 0:39:46We all need to challenge ourselves every so often.
0:39:46 > 0:39:48To see what we can do
0:39:48 > 0:39:51and it's amazing what you can do under pressure.
0:39:56 > 0:40:00- What is your recipe?- Mine is a sticky toffee pudding...- Oh!
0:40:00 > 0:40:03- ..with vanilla ice cream. - What worries you the most about this dish?
0:40:03 > 0:40:07The ice cream, the sticky toffee pudding and the sauce.
0:40:07 > 0:40:09CHARLEY LAUGHS
0:40:09 > 0:40:11I'm taking it for granted that a fellow such as yourself wants
0:40:11 > 0:40:14- to go further in the competition? - Sure. Yeah, of course.
0:40:14 > 0:40:16I'd like to...
0:40:16 > 0:40:20Sure, I'd like to go and stand on that top podium, you know?
0:40:20 > 0:40:22I'm a racer at heart.
0:40:22 > 0:40:25Is this sticky toffee pudding going to wheelie itself over
0:40:25 > 0:40:26the finishing line?
0:40:26 > 0:40:29- Let's hope so. Let's hope so. - Good luck, mate.- Thanks.
0:40:33 > 0:40:35I love sticky toffee pudding.
0:40:35 > 0:40:39And toffee sauce, of course. I'm looking forward to it all.
0:40:39 > 0:40:41I want a nice, light pudding.
0:40:41 > 0:40:43I don't want it heavy, I want it light.
0:40:45 > 0:40:48Last five minutes, guys. Please, five minutes left.
0:40:55 > 0:40:59- Fantastic, man. - That is unbelievable.
0:40:59 > 0:41:00You've got 60 seconds left.
0:41:04 > 0:41:06Ah!
0:41:09 > 0:41:12That's it. Time's up. You've got to stop.
0:41:14 > 0:41:15Oh!
0:41:18 > 0:41:22This is an important day. You know that.
0:41:22 > 0:41:26We've invited somebody in to help us judge.
0:41:28 > 0:41:33Somebody who truly loves and understands British classics.
0:41:35 > 0:41:36Ladies and gentlemen...
0:41:39 > 0:41:40..Rosemary Shrager.
0:41:48 > 0:41:50- Hi, Rosemary.- Hello. - Good day.- Hello.
0:41:52 > 0:41:54I told you it was a big day.
0:41:56 > 0:41:58Amanda, your turn, please.
0:42:13 > 0:42:16Amanda's classic is faggots made with mince
0:42:16 > 0:42:21and offal served with mashed potato, cabbage and onion gravy.
0:42:22 > 0:42:25Right, well, I'm going to be completely honest with you.
0:42:25 > 0:42:28I'm not a lover of faggots. Did you put the heart in, as well?
0:42:28 > 0:42:33- And the liver?- I put the liver in. I liquidised it.- Good, good.
0:42:33 > 0:42:35That's really the right way to do it.
0:42:46 > 0:42:50We've got disparate parts here. Sauce separate, faggot separate.
0:42:50 > 0:42:53I like your mash, I like your cabbage.
0:42:53 > 0:42:57- The faggot and the sauce should be one.- The actual faggot itself
0:42:57 > 0:43:02is quite moist. And actually I can taste the liverish in it.
0:43:02 > 0:43:04Which is a good thing to come through a little bit
0:43:04 > 0:43:07but it didn't overpower it either. I was a little worried about that.
0:43:07 > 0:43:09So that is quite well balanced.
0:43:09 > 0:43:11Yes, OK.
0:43:12 > 0:43:15I like the offaly flavour of your faggot.
0:43:15 > 0:43:17I love the butteriness of your mashed potato.
0:43:17 > 0:43:20I am perturbed by the fact that it's scruffy
0:43:20 > 0:43:22and the faggot is falling to pieces.
0:43:22 > 0:43:23Thank you.
0:43:23 > 0:43:25Thank you very much.
0:43:27 > 0:43:29The faggot was the best part of the whole thing
0:43:29 > 0:43:31to be quite frank with you.
0:43:32 > 0:43:37I enjoyed it today, even though it was a bit of a crumbly disaster.
0:43:38 > 0:43:43Um, I just really enjoyed it. I can't say more than that, really.
0:43:43 > 0:43:44Loved it, actually.
0:43:47 > 0:43:49Biggins, your turn, please, sir.
0:44:03 > 0:44:07Biggins has made the cod in parsley sauce with sauteed potatoes
0:44:07 > 0:44:09and spinach puree.
0:44:20 > 0:44:24I think the fish is beautifully cooked. Really well cooked.
0:44:24 > 0:44:26It's nice and milky inside.
0:44:26 > 0:44:28It sort of falls apart in the pieces, which it's meant to.
0:44:28 > 0:44:30It does exactly the right thing.
0:44:30 > 0:44:34But the sauce. Did you put the parsley in at the last minute?
0:44:34 > 0:44:35Um, no, I didn't actually.
0:44:35 > 0:44:38Because I thought I'd get the parsley sauce ready.
0:44:38 > 0:44:41It's just got nothing there. It doesn't do anything for me.
0:44:42 > 0:44:47Your parsley sauce, to me, tastes sweet. It's very odd.
0:44:47 > 0:44:50- I've no idea why it tastes sweet. - Because I made it.
0:44:50 > 0:44:54Biggins, your sweetness is pouring out into your food.
0:44:55 > 0:44:58The cod's cooked beautifully. I like your sauteed potatoes.
0:44:58 > 0:44:59I think that puree is lovely.
0:45:02 > 0:45:05Funnily enough, I'm very good on sauces.
0:45:05 > 0:45:08I thought my sauce was going to be fantastic
0:45:08 > 0:45:11but as it turned out they didn't like it.
0:45:11 > 0:45:12I did.
0:45:20 > 0:45:25JB has made a Stargazy Pie filled with pilchards in fish stock
0:45:25 > 0:45:28topped with pastry and served with baby carrots.
0:45:31 > 0:45:32The pastry...
0:45:33 > 0:45:37- ..on top. That is pastry, isn't it? - Yes.- Looks like mashed potato.
0:45:37 > 0:45:40But the pastry, it's not cooked, at all.
0:45:40 > 0:45:45Not at all. And all this butter around it, where has that come from?
0:45:45 > 0:45:47That's the butter I made to put on the carrots.
0:45:55 > 0:45:59This pool of butter is a mistake. It's a mistake.
0:45:59 > 0:46:01And your pastry is not cooked.
0:46:01 > 0:46:04However, your sauce is beautifully seasoned.
0:46:04 > 0:46:08You spent all the time filleting those fish, 3/4 of an hour you spent.
0:46:08 > 0:46:09And that put you behind.
0:46:09 > 0:46:14You pie didn't go into the oven until there was only 25 minutes left.
0:46:14 > 0:46:17Everything's such a shame on this plate because you've got something
0:46:17 > 0:46:22that could have been delicious to something which is a disaster.
0:46:25 > 0:46:27That's probably one of the hardest things I've ever had to
0:46:27 > 0:46:29do in my life.
0:46:29 > 0:46:31It was just so difficult, so hard.
0:46:43 > 0:46:47Millie's dish is Cullen Skink stew made with smoked haddock,
0:46:47 > 0:46:51potatoes, leeks and milk and served with soda bread.
0:47:01 > 0:47:04Normally you don't have piles of haddock and I love that
0:47:04 > 0:47:06because I love the smoked haddock and the potato.
0:47:06 > 0:47:09So it's a really hearty dish.
0:47:09 > 0:47:13But underneath all this is quite a thin sort of soup.
0:47:13 > 0:47:17- Um, and it doesn't quite work for me.- OK.
0:47:17 > 0:47:20- It's insipid.- OK.
0:47:21 > 0:47:23My issue is the bread, Millie.
0:47:23 > 0:47:26And the issue is you took the bread out after about 15 minutes.
0:47:26 > 0:47:30- It wasn't going to be cooked. - It's so funny. It does it for me.
0:47:30 > 0:47:33Nice and peppery. I can taste the smokiness of the fish.
0:47:33 > 0:47:37Chunks of cooked potatoes, bit of leeks in there sweetening it up.
0:47:37 > 0:47:40I'd finish it. I'd happily, happily finish it.
0:47:42 > 0:47:45She called my sauce insipid. That was it.
0:47:46 > 0:47:48She said it was insipid.
0:47:48 > 0:47:51I don't know if insipid will get through to the next round.
0:48:06 > 0:48:08Wayne had to make the Queen of Puddings.
0:48:08 > 0:48:12A custard, breadcrumb base layered with jam,
0:48:12 > 0:48:15topped with meringue and accompanied by shortbread.
0:48:26 > 0:48:31- There is far too much jam on there. - Oh, is there?- I mean, far too much.
0:48:31 > 0:48:37- OK.- The actual pudding is right. The actual custard base is right.
0:48:37 > 0:48:40And, actually, it's not too sweet.
0:48:40 > 0:48:41Wayne, I'm really impressed.
0:48:41 > 0:48:44Oh, wow. I really am impressed. You worked so hard.
0:48:44 > 0:48:46I think you really care.
0:48:46 > 0:48:48And I'm really pleased because it tastes good.
0:48:48 > 0:48:51You've done it. You've pulled it off. How do you do it, Wayne?
0:48:53 > 0:48:57Follow the rules, basically. Cos I have nowhere else to go.
0:48:57 > 0:48:59- Well done, well done.- Thank you.
0:48:59 > 0:49:00OK, bye.
0:49:01 > 0:49:03Feeling fantastic.
0:49:03 > 0:49:04HE LAUGHS
0:49:04 > 0:49:07I don't know if I'll stay but I will go out...
0:49:09 > 0:49:12..beaming because they seemed to find it edible.
0:49:21 > 0:49:25Charley's made the sticky toffee pudding with caramel sauce
0:49:25 > 0:49:26and vanilla ice cream.
0:49:38 > 0:49:41The sponge is a little bit heavier than it should be.
0:49:41 > 0:49:45I like it a little bit lighter, a little bit softer on the palate.
0:49:45 > 0:49:49But I can see the technique you've got in there. You've got that right.
0:49:49 > 0:49:51Which is what I've been looking for.
0:49:51 > 0:49:52I would eat it.
0:49:53 > 0:49:55Your pudding is really nicely cooked.
0:49:55 > 0:49:58I like your sauce, it's not too sweet. It's dark.
0:49:58 > 0:49:59Well done, Charley.
0:50:00 > 0:50:04That is a competent and easily munchable sticky toffee
0:50:04 > 0:50:06pudding with ice cream.
0:50:07 > 0:50:09I want some more.
0:50:10 > 0:50:13- Thanks, Charley. - Thank you, very much.
0:50:13 > 0:50:14Thank you.
0:50:18 > 0:50:22It went OK and I didn't get crucified as much as some of the others
0:50:22 > 0:50:24so I'm happy.
0:50:30 > 0:50:33Sophie's classic is an apple Charlotte.
0:50:33 > 0:50:38Bread casing filled with stewed apples, served with vanilla custard.
0:50:50 > 0:50:52The bread is lovely and crispy.
0:50:52 > 0:50:57You've got the lovely apple beautifully sweetened. Just right.
0:50:58 > 0:51:01And I think it's absolutely stunning.
0:51:01 > 0:51:03I think that's a good, accomplished dish.
0:51:03 > 0:51:05Thank you, Rosemary.
0:51:06 > 0:51:08The whole lot comes together as a really lovely,
0:51:08 > 0:51:11classic British pudding. And that's what it should be about.
0:51:11 > 0:51:13Fantastic.
0:51:13 > 0:51:18When you get that vanilla, sweet creaminess over that crispy
0:51:18 > 0:51:21sharp, sweet Charlotte, it's delicious.
0:51:21 > 0:51:23It is absolutely delicious.
0:51:25 > 0:51:27I really tried to channel my two grans today.
0:51:27 > 0:51:29Granny Annie and Granny Megsie.
0:51:30 > 0:51:34- And I feel they came through. - Jodie, please.
0:51:37 > 0:51:38There we go.
0:51:40 > 0:51:44Last up is Jodie. With her modern version of a Liverpool Tart.
0:51:44 > 0:51:49A lemon filled pastry served with sliced peach and a brandy cream.
0:52:04 > 0:52:06Do you know what? I love that.
0:52:08 > 0:52:10I'll tell you why.
0:52:10 > 0:52:14I love that strong flavour of the zest, the peel.
0:52:14 > 0:52:17Everything's in there. It's bitter, it's sweet.
0:52:17 > 0:52:21- It's got everything coming through. Really good.- Thank you.
0:52:21 > 0:52:23Your pastry's lovely and thin. You doubted it.
0:52:23 > 0:52:26You blind baked your tart really well.
0:52:26 > 0:52:30I like the flavour in the cream but the cream is overwhipped and split.
0:52:30 > 0:52:34You have overworked the cream. Who cares? That is delicious.
0:52:35 > 0:52:40Proper, big grown up tart with boozy cream.
0:52:40 > 0:52:44- That's good. I love that. - Wow, thank you.
0:52:44 > 0:52:47Thanks, Jodie. Thank you very much. Thank you.
0:52:50 > 0:52:54She liked it. Blooming hell. My first ever tart.
0:52:54 > 0:52:57And Rosemary Shrager liked it. I can't believe it.
0:52:59 > 0:53:02Now you've got a problem on your hands, haven't you?
0:53:04 > 0:53:07We have got a big decision to make.
0:53:07 > 0:53:10I have to remind you two of you are leaving the competition.
0:53:10 > 0:53:12Thank you so much. Off you go.
0:53:18 > 0:53:21- Thank you for having me. - Thanks, Rosemary.- Thank you.
0:53:25 > 0:53:30I just watched a big gang of lovies turn into ferocious competitors.
0:53:31 > 0:53:33The way I see it is quite simple.
0:53:33 > 0:53:35The fact is, I think the puddings did well.
0:53:35 > 0:53:38- And the savouries struggled. - Well, I agree with you.
0:53:38 > 0:53:40I totally agree with you.
0:53:46 > 0:53:49Four cooks at risk. Who stays, who goes?
0:53:50 > 0:53:53I'd be happy to be one of the top six.
0:53:54 > 0:53:57That's all I'm going to say. Even if I come sixth out of that top six.
0:53:59 > 0:54:01No-one wants to lose out but, you know,
0:54:01 > 0:54:03it's an inevitable thing that's going to happen.
0:54:03 > 0:54:06So you just have to take it in your stride.
0:54:06 > 0:54:08And just smile.
0:54:10 > 0:54:12Whatever's meant to be will be.
0:54:13 > 0:54:14But I better stay.
0:54:16 > 0:54:17I've done what I could today.
0:54:19 > 0:54:20Lap of the gods.
0:54:48 > 0:54:50The first person leaving us...
0:54:59 > 0:55:01..is JB.
0:55:01 > 0:55:03Thanks, JB. Take great care.
0:55:13 > 0:55:15The second person leaving us...
0:55:21 > 0:55:23..is Millie.
0:55:27 > 0:55:28Thanks, guys.
0:55:38 > 0:55:40'I'm sad to be going
0:55:40 > 0:55:43'but everyone else here has really shown themselves today and they should'
0:55:43 > 0:55:45definitely still be here so, you know,
0:55:45 > 0:55:48'it's a tough one. It's a tough competition.'
0:55:49 > 0:55:52I'm proud of myself. I did the best I could do.
0:55:52 > 0:55:56'I used every single ounce of culinary knowledge that I had.'
0:55:56 > 0:55:58And it didn't happen to be good enough.
0:56:05 > 0:56:10I can't believe it. I mean, from 20 to six. I can't cope.
0:56:10 > 0:56:12I just find it so over-emotional.
0:56:14 > 0:56:17'Really thrilled to be still in the competition.'
0:56:17 > 0:56:21I'm going to have to work really hard.
0:56:21 > 0:56:23'Wait till I phone my mum.'
0:56:23 > 0:56:26She's going to freak.
0:56:26 > 0:56:27'I'm going to enjoy it now.
0:56:27 > 0:56:30'Go back to my kids and have a little cuddle and then'
0:56:30 > 0:56:31panic tomorrow.
0:56:33 > 0:56:34'It is just going to continue,'
0:56:34 > 0:56:38getting tougher and we're going to have to galvanise ourselves and get on with it.
0:56:38 > 0:56:41But how brilliant to have that opportunity.
0:56:42 > 0:56:45That has encouraged me so much.
0:56:45 > 0:56:49Now I feel, "Oh, you wait, things will start rocking."
0:56:55 > 0:56:59Next time it's the last semifinal where the contestants will
0:56:59 > 0:57:02face a brand-new challenge.
0:57:02 > 0:57:04This is a relay invention test.
0:57:04 > 0:57:05BIGGINS LAUGHS
0:57:08 > 0:57:11- I haven't got a clue. - This is quite horrible.
0:57:13 > 0:57:16- They'll think I've gone mad. - Next up, it's afternoon tea.
0:57:16 > 0:57:20- It's all going wrong already. - This could be disastrous.
0:57:21 > 0:57:25They're a very fair crowd but they won't pull their punches.
0:57:26 > 0:57:29Only four will make it through to finals week.
0:57:29 > 0:57:31The first person leaving us is...