Episode 11

0:00:03 > 0:00:06It's the last of the semifinals.

0:00:08 > 0:00:10Over the past four weeks,

0:00:10 > 0:00:1420 celebrities have been battling to stay in the competition.

0:00:16 > 0:00:19Last time, JB and Millie went home.

0:00:21 > 0:00:24Now only the best cooks remain.

0:00:24 > 0:00:26It really is all-consuming

0:00:26 > 0:00:28like some kind of bug.

0:00:30 > 0:00:34It feels fantastic to be in the last six, who'd have ever thought it?

0:00:36 > 0:00:39I'm very, very pleased that I'm hanging on in there,

0:00:39 > 0:00:42but I feel like I'm hanging on in there at the moment.

0:00:43 > 0:00:45Each time you think that you've done all you can

0:00:45 > 0:00:48then you've got to go on and do it more and better.

0:00:50 > 0:00:52I didn't expect to get this far

0:00:52 > 0:00:54and it'd be lovely to get down to the last four.

0:00:56 > 0:00:57Oh, I'm so close!

0:00:57 > 0:00:59I can do it! Final push.

0:01:00 > 0:01:02At the end of today,

0:01:02 > 0:01:04two of them will be going home.

0:01:05 > 0:01:07They're not celebrities any more.

0:01:07 > 0:01:10They are contestants hungry for the MasterChef title.

0:01:11 > 0:01:15This competition is hotting up to be the best celebrity MasterChef ever!

0:01:39 > 0:01:43Welcome, you six, to the last semifinal.

0:01:43 > 0:01:46Your first test is going to be an invention test.

0:01:47 > 0:01:51This is an invention test like no other.

0:01:54 > 0:01:56Because this...

0:01:56 > 0:01:58is a relay invention test.

0:01:58 > 0:01:59THEY LAUGH

0:01:59 > 0:02:03- What's that?- A relay invention test.

0:02:03 > 0:02:04Oh!

0:02:04 > 0:02:08You are going to have an hour to create a dish,

0:02:08 > 0:02:11but you're going to be doing as a team.

0:02:13 > 0:02:17Jodie, Biggins, Charley, one team.

0:02:17 > 0:02:22Amanda, Sophie and Wayne, the other team.

0:02:22 > 0:02:25Each of you will be cooking for 20 minutes

0:02:25 > 0:02:27and then handing over to the next person.

0:02:27 > 0:02:30During that process, there'll be no conferring.

0:02:30 > 0:02:32You will not be allowed to talk to each other.

0:02:32 > 0:02:34BIGGINS LAUGHS

0:02:34 > 0:02:35Wow!

0:02:35 > 0:02:38You'll have to work out from what is on the bench in front of you

0:02:38 > 0:02:40when you walk to that door,

0:02:40 > 0:02:42what the dish is meant to be.

0:02:42 > 0:02:44OK, each team, please,

0:02:44 > 0:02:45now make a decision -

0:02:45 > 0:02:47who's going to invent the dish?

0:02:47 > 0:02:49Who's going to be the workhorse

0:02:49 > 0:02:51and who's going to finish it off?

0:02:51 > 0:02:52I think you should go first.

0:02:52 > 0:02:55I think Charley should do the body and I think I should finish it.

0:02:55 > 0:02:57OK, yeah, go for it.

0:02:57 > 0:03:00- Do you want me to?- Yeah! Fine! - I don't mind.- I don't mind, either.

0:03:01 > 0:03:03OK. Who's going first?

0:03:03 > 0:03:06Biggins, you're going first and...

0:03:06 > 0:03:07Amanda, you're going first.

0:03:08 > 0:03:10OK. Decision made.

0:03:10 > 0:03:12Team leader stays here.

0:03:12 > 0:03:15The other four of you, off you go.

0:03:15 > 0:03:19- Good luck, guys.- Have fun.- Enjoy it!

0:03:19 > 0:03:20Have fun.

0:03:22 > 0:03:25OK. You two have got a task in front of you.

0:03:25 > 0:03:28You have 20 minutes to start the dish.

0:03:28 > 0:03:29Off you go.

0:03:34 > 0:03:37Amanda and Biggins now have to decide

0:03:37 > 0:03:39what their team's dish will be.

0:03:39 > 0:03:41They can choose from a range of ingredients

0:03:41 > 0:03:45including chicken, black pudding, pancetta,

0:03:45 > 0:03:49vermicelli noodles, a wide range of vegetables,

0:03:49 > 0:03:52dried and fresh fruit,

0:03:52 > 0:03:54as well as herbs and spices.

0:03:58 > 0:04:00You're stealing my chicken.

0:04:00 > 0:04:01- BIGGINS:- Ha-ha!

0:04:07 > 0:04:10The tactic is to get the meat on and the meat cooking.

0:04:10 > 0:04:14And hopefully then we can start doing the things to go with her.

0:04:19 > 0:04:22Biggins understands the importance of getting that chicken

0:04:22 > 0:04:24in the oven cos it's going to take an hour to cook.

0:04:24 > 0:04:26The simple food is his food.

0:04:26 > 0:04:30He's not like going to do some Asian kind of twist, is he?

0:04:30 > 0:04:31Oh, no, no, he won't do that.

0:04:37 > 0:04:39I want to do something spicy with the chicken.

0:04:39 > 0:04:43OK, so, erm, that's just what I'm going to put in place for them.

0:04:48 > 0:04:51I wouldn't like to be the one responsible for it not working.

0:04:51 > 0:04:52Working.

0:04:52 > 0:04:56But all the elements should come together in a glorious finale.

0:04:56 > 0:04:57That's what we hope! Mm.

0:04:57 > 0:04:59Yeah.

0:05:05 > 0:05:07Amanda, what are you making?

0:05:07 > 0:05:13I am going to set the footprint for a spicy chicken...

0:05:14 > 0:05:18..in stock, which hopefully they will turn into a broth of some kind

0:05:18 > 0:05:19and be inspired up there.

0:05:19 > 0:05:22You're not quite sure what the dish is going to turn into,

0:05:22 > 0:05:23so tell me what you're doing.

0:05:23 > 0:05:27OK. Well, I've made a paste of ginger and spices and garlic.

0:05:27 > 0:05:30And what do you hope that they continue to do with it?

0:05:30 > 0:05:37I hope they can turn it into a nice, noodle-y, kind of, broth

0:05:37 > 0:05:38with ginger and chicken.

0:05:38 > 0:05:41Do you think they'll easily be able to follow this?

0:05:41 > 0:05:43Judging by the look on your face, no.

0:05:48 > 0:05:53Amanda is making a kind of Asian paste to cook the chicken in.

0:05:54 > 0:05:56She's hoping that who comes next

0:05:56 > 0:05:58is going to turn it into a broth with noodles.

0:05:58 > 0:06:00Wayne Sleep comes next.

0:06:00 > 0:06:04(Obviously, a complete expert in the flavours and tastes of Asia.)

0:06:04 > 0:06:06And the noodles are still here on the bench,

0:06:06 > 0:06:10so how is he going to know that noodles need to go in the broth?

0:06:11 > 0:06:15My worst nightmare would be that I don't quite understand

0:06:15 > 0:06:17what she's been getting at.

0:06:18 > 0:06:21It could all be very mysterious,

0:06:21 > 0:06:23but I don't think she'd do that to me, would she?

0:06:23 > 0:06:25Ah... We'll see.

0:06:25 > 0:06:27HE LAUGHS

0:06:33 > 0:06:36So, he's been in for 10 minutes.

0:06:36 > 0:06:38So, another 10 minutes and you're going in.

0:06:42 > 0:06:43Oh, I feel there is a...

0:06:43 > 0:06:46I can't breathe. Is it hot?

0:06:46 > 0:06:48It's quite hot. It'll be even hotter in there.

0:06:53 > 0:06:54Biggins, big day?

0:06:54 > 0:06:56Erm...

0:06:56 > 0:06:57Yes.

0:06:57 > 0:06:59I just wanted to get something on,

0:06:59 > 0:07:02so I thought a roast chicken stuffed with lemons,

0:07:02 > 0:07:04which is something which is really nice and tasty.

0:07:04 > 0:07:07And I think that we can probably cook it in that hour.

0:07:07 > 0:07:10So, now I'm preparing things like the asparagus,

0:07:10 > 0:07:12which I'm just blanching at the moment,

0:07:12 > 0:07:15so that they can do them in some nice oil or butter or what have you.

0:07:15 > 0:07:17I'm going to prepare some potatoes

0:07:17 > 0:07:19and then we can have some nice wilted spinach.

0:07:19 > 0:07:23And then we can perhaps do some tomatoes like a...

0:07:23 > 0:07:25roast them, perhaps, if they feel like it.

0:07:25 > 0:07:27That's up to my fellow friends.

0:07:27 > 0:07:29You aren't actually starting off a dish.

0:07:29 > 0:07:31- You're just giving them bits and pieces...- Exactly.

0:07:31 > 0:07:34- ..for which they are to create the dish.- Yes.- Is that right?

0:07:34 > 0:07:35That is absolutely right, John.

0:07:35 > 0:07:37So, you're starting off and then the evolution

0:07:37 > 0:07:39- is going to happen later on. - Hopefully, yes.

0:07:39 > 0:07:41I hope they look in the oven...

0:07:41 > 0:07:44to see there's a chicken in there!

0:07:46 > 0:07:49B's started off with a roast chicken, peeled some potatoes,

0:07:49 > 0:07:50cooked some asparagus

0:07:50 > 0:07:53and then now he's trying to work out how to leave that message

0:07:53 > 0:07:54for the next person to come along.

0:07:54 > 0:07:56I think that's really sensible.

0:07:56 > 0:07:59So, if you're following Biggins, what would you do now?

0:07:59 > 0:08:01Me? The one thing you've got to do is make a sauce.

0:08:05 > 0:08:08You have just three minutes till change over.

0:08:08 > 0:08:10Having been with Biggins from the very beginning,

0:08:10 > 0:08:13I know that he cooks quite simple dishes, but very tasty

0:08:13 > 0:08:16and I'm hoping that he's going to start some dish that simple.

0:08:25 > 0:08:27I've done everything that I think I can do.

0:08:27 > 0:08:28And now I want them to come and change.

0:08:28 > 0:08:31I mean, I've put a few clues

0:08:31 > 0:08:32and I've got one major clue

0:08:32 > 0:08:34that there's a chicken in the oven...

0:08:34 > 0:08:36BIGGINS LAUGHS

0:08:36 > 0:08:37..before I leave.

0:08:39 > 0:08:44HE CACKLES

0:08:44 > 0:08:45They'll think I've gone mad.

0:08:49 > 0:08:51OK, guys, let's change over, please.

0:09:02 > 0:09:03Oh, God! It's...

0:09:03 > 0:09:05I was never good at relays at school.

0:09:05 > 0:09:07HE LAUGHS

0:09:07 > 0:09:10It wasn't one of my finer points.

0:09:11 > 0:09:13Deep-fried...

0:09:13 > 0:09:15asparagus.

0:09:16 > 0:09:17Is that it?

0:09:19 > 0:09:20Wow!

0:09:20 > 0:09:22It was very tricky.

0:09:22 > 0:09:24I didn't leave enough of a fingerprint trail

0:09:24 > 0:09:26for Wayne to carry on.

0:09:26 > 0:09:29I should have made it simpler.

0:09:29 > 0:09:30Coconut cream.

0:09:31 > 0:09:32I haven't got a clue.

0:09:34 > 0:09:36Oh, breadcrumbs! Oh, of course!

0:09:36 > 0:09:37Oh, we are roasting...chicken.

0:09:37 > 0:09:39Ooh, fabulous!

0:09:39 > 0:09:40OK.

0:09:40 > 0:09:42Oh, we can't... Can we do roasties?

0:09:42 > 0:09:45I'll do them really small.

0:09:45 > 0:09:4820 minutes.

0:09:49 > 0:09:51I've gone blank. I can't...

0:09:52 > 0:09:55OK, so, he's got the roast...roast chicken on.

0:09:55 > 0:09:57So, he's peeled some potatoes.

0:09:57 > 0:10:01Do we need to do a little gravy for it or...?

0:10:01 > 0:10:02Ah, yes, the gravy for here.

0:10:02 > 0:10:05So, he's got these to do a sauce and stock.

0:10:05 > 0:10:08Chicken stock. So, let's get that on.

0:10:11 > 0:10:13It will be very interesting to see

0:10:13 > 0:10:16if my two friends can actually be on my wavelength

0:10:16 > 0:10:18and see where I'm going with this.

0:10:18 > 0:10:20I think it's great that Charley's in the middle

0:10:20 > 0:10:25because Charley will be able to finalise the things in my mind.

0:10:25 > 0:10:27Let's just hope the bloody chicken cooks.

0:10:32 > 0:10:34- Charley...- Yeah.- What's it feel like?

0:10:34 > 0:10:37It's kind of a terrifying thought, really, but...but at the same time,

0:10:37 > 0:10:39it's kind of exciting as well.

0:10:39 > 0:10:42I must say when I first walked out the door I just thought,

0:10:42 > 0:10:43"This is going to be a tough one,"

0:10:43 > 0:10:45but then I love the breadcrumbs...

0:10:45 > 0:10:46That's just wonderful.

0:10:46 > 0:10:48..to the roast chicken. And I love roasts!

0:10:48 > 0:10:50So, I'm delighted about that.

0:10:50 > 0:10:52I'm hoping that's going to be ready within the hour.

0:10:52 > 0:10:55- Erm...- But you don't have to worry about that, do you,

0:10:55 > 0:10:56cos that's Jodie's thing.

0:10:56 > 0:10:58That's Jodie's thing... Oh, yeah, of course!

0:10:58 > 0:11:00Who cares? But then I saw these...

0:11:00 > 0:11:02This looks like black pudding and I was thinking,

0:11:02 > 0:11:05"Ooh, maybe we could just get some little black pudding going

0:11:05 > 0:11:07"and have that on the side with the chicken. It's not so bad."

0:11:07 > 0:11:09Is there enough time to make a good sauce?

0:11:09 > 0:11:10Yeah, I think so.

0:11:10 > 0:11:13I mean, with a bit of luck it'll come up OK.

0:11:13 > 0:11:15You know sometimes it needs...

0:11:15 > 0:11:17It does need a bit of time, doesn't it?

0:11:19 > 0:11:21Charley is playing to his strengths.

0:11:21 > 0:11:23We know he makes a great sauce.

0:11:23 > 0:11:24He's added to the dish.

0:11:24 > 0:11:27His little bit is black pudding.

0:11:27 > 0:11:29And now all he's got to do is leave the rest of the stuff

0:11:29 > 0:11:30for Jodie to finish off.

0:11:36 > 0:11:38Today I'm very confident

0:11:38 > 0:11:42that my team are going to put us in a really nice direction

0:11:42 > 0:11:45and I can come in, it's going to be pretty self-explanatory.

0:11:45 > 0:11:47Do a little...

0:11:47 > 0:11:49A little bit of Jodie-ness

0:11:49 > 0:11:50and then get it looking beautiful.

0:11:56 > 0:11:57Oh, that's...

0:11:57 > 0:11:59ginger.

0:12:01 > 0:12:02That's the main dish.

0:12:02 > 0:12:05Ah! Now I've got to do something to go with it.

0:12:05 > 0:12:06Like a vegetable or something.

0:12:09 > 0:12:10Erm, right.

0:12:10 > 0:12:13What am I going to do?

0:12:13 > 0:12:14I'm going to do some potatoes.

0:12:23 > 0:12:24It's quite spicy.

0:12:24 > 0:12:26So, I'm going to do some potatoes

0:12:26 > 0:12:30and black olives on the side to go with it.

0:12:30 > 0:12:32What does it taste like to you?

0:12:32 > 0:12:35Well, it taste sort of Oriental in some way.

0:12:35 > 0:12:38So, what Oriental ingredients have you got to match it?

0:12:38 > 0:12:39Ah!

0:12:39 > 0:12:41Mashed potato and olives?

0:12:41 > 0:12:43Well, the thing is what I thought is there's so much sauce here

0:12:43 > 0:12:46you need something to soak it up with.

0:12:46 > 0:12:48So, I thought the potatoes might help.

0:12:48 > 0:12:51And what do you... What are you going to leave for Sophie?

0:12:51 > 0:12:53Not a lot...

0:12:53 > 0:12:54HE LAUGHS

0:12:54 > 0:12:56..I'm afraid.

0:12:56 > 0:12:58No, I think this one I'm really out of my depth on.

0:13:01 > 0:13:03I'm going to put the stock in there.

0:13:07 > 0:13:10The dish itself no longer knows what it's going to be.

0:13:10 > 0:13:13That chicken has no idea what it is any more.

0:13:13 > 0:13:15The one I feel mostly sorry for here

0:13:15 > 0:13:19is Sophie who's going to have to come in and pick up the pieces.

0:13:19 > 0:13:23Oh, come on! Wayne will have done something great.

0:13:23 > 0:13:25I've just got to add to it.

0:13:25 > 0:13:26SHE SIGHS WORRIEDLY

0:13:29 > 0:13:31You have just three minutes to change over.

0:13:39 > 0:13:42OK. So, we'll leave those there.

0:13:42 > 0:13:43By the deep fat fryer.

0:13:43 > 0:13:46Gravy's on. So, hopefully that will taste nice.

0:13:46 > 0:13:48And then I'm just going to...

0:13:48 > 0:13:50Leave this here for a bit of black pudding,

0:13:50 > 0:13:54so hopefully she'll see that and she'll see the veg.

0:13:54 > 0:13:56And then we're there.

0:13:56 > 0:13:58This dish looks like a stew, so I've made...

0:13:58 > 0:14:00Thickened it up with gravy.

0:14:00 > 0:14:02Then I put potatoes on

0:14:02 > 0:14:06because you need something to soak up all of this liquid.

0:14:06 > 0:14:10She can see that the olives are going in the potatoes

0:14:10 > 0:14:12and be olives are there.

0:14:14 > 0:14:16I think of these going there as well.

0:14:16 > 0:14:17Shall I, shan't I?

0:14:21 > 0:14:24OK. Change over time. Let's go!

0:14:24 > 0:14:25OK. Follow the crumbs.

0:14:25 > 0:14:27Oh, OK. Got it.

0:14:27 > 0:14:29Follow the crumbs. Chicken.

0:14:35 > 0:14:38THEY LAUGH

0:14:38 > 0:14:40I've left Gretel behind,

0:14:40 > 0:14:43but Hansel found the breadcrumbs.

0:14:43 > 0:14:45THEY LAUGH

0:14:45 > 0:14:46Chicken.

0:14:46 > 0:14:49OK. That's the chicken.

0:14:49 > 0:14:51Roast chicken.

0:14:51 > 0:14:54Gravy.

0:14:54 > 0:14:55Asparagus.

0:14:55 > 0:14:56Potatoes.

0:14:56 > 0:14:59God, what a nightmare!

0:15:00 > 0:15:01Oh!

0:15:01 > 0:15:03Two nightmares.

0:15:05 > 0:15:09Sophia has walked into an absolute disaster going on in different pots.

0:15:11 > 0:15:12Ginger.

0:15:12 > 0:15:14Ginger, lovely.

0:15:14 > 0:15:15She's found in Asian-y flavoured dish

0:15:15 > 0:15:17that has now apricots added to it,

0:15:17 > 0:15:20so she doesn't really know whether she's North Africa or Asia.

0:15:21 > 0:15:26So, what's going on on Sophie's bench right now is a rescue job.

0:15:26 > 0:15:27That a dish and a half.

0:15:27 > 0:15:29Now, we said invention test,

0:15:29 > 0:15:32I don't know if we meant that sort of invention.

0:15:33 > 0:15:35The potatoes are on

0:15:35 > 0:15:40and I put black olives just by the side of the potatoes to give,

0:15:40 > 0:15:44hopefully, a way forward and a masher to mash them up.

0:15:44 > 0:15:46- And oil.- Oh! OK.

0:15:52 > 0:15:56- Sophie...- Yes.- ..tell me what it is you think you found here cooking.

0:15:56 > 0:16:00I found a lovely apricot and ginger chicken dish.

0:16:02 > 0:16:04Quite spicy, quite ginger-y.

0:16:04 > 0:16:06And we've got some potatoes going there.

0:16:06 > 0:16:08And I thought maybe that Wayne was thinking mash

0:16:08 > 0:16:11and as I came in, I thought, "Well, mash might be a bit..."

0:16:11 > 0:16:15So, I took them off and I'm thinking I'll herb them up a bit.

0:16:15 > 0:16:17Where do you think it's going to end up?

0:16:17 > 0:16:19I think we'll have an Asian...

0:16:19 > 0:16:22Asian, fruity, chicken...

0:16:22 > 0:16:24stew.

0:16:24 > 0:16:26- One of the classics.- Ha-ha!

0:16:26 > 0:16:27Yeah, it's one of my faves.

0:16:30 > 0:16:32Sophie has completely disregarded the olives.

0:16:32 > 0:16:34She's not going to mash the potatoes.

0:16:34 > 0:16:36What she's going to do is put some herb through.

0:16:36 > 0:16:38She's realised the chicken was overcooking,

0:16:38 > 0:16:41poured a lot of the stock off and now she's desperately trying

0:16:41 > 0:16:43to get some colour into what is otherwise a grey dish.

0:16:43 > 0:16:46I think it'll end up looking a little bit like a stir-fry,

0:16:46 > 0:16:47albeit a muddy one.

0:16:47 > 0:16:52So, we've got potatoes, apricots, chicken, peppers and asparagus...

0:16:52 > 0:16:53Wow!

0:16:56 > 0:16:57You've got 10 minutes left.

0:16:57 > 0:16:5910 minutes.

0:17:02 > 0:17:03Did you have a look at the chicken?

0:17:03 > 0:17:05I just left it cooking cos there was no point.

0:17:05 > 0:17:08I was thinking to myself, "Will a chicken cook in an hour,"

0:17:08 > 0:17:09but I think it will.

0:17:09 > 0:17:11Yeah. Yeah, it will cook enough.

0:17:12 > 0:17:15Cannot drop that. I'm going to rest that.

0:17:15 > 0:17:18I've never used one of these to do some roastie things.

0:17:20 > 0:17:22I think Charley actually did very, very well

0:17:22 > 0:17:24to get that sauce out of the way

0:17:24 > 0:17:27and actually I think Biggins started off really, really well

0:17:27 > 0:17:30by saying there's a chicken and there's some ingredients for sauce.

0:17:32 > 0:17:34What do they want me to do here?

0:17:34 > 0:17:36Carrot, tomato...

0:17:36 > 0:17:38I don't know what they want me to do.

0:17:42 > 0:17:43This is quite horrible.

0:17:47 > 0:17:49A little bed of spinach.

0:17:51 > 0:17:53I know it's not what they want, but...

0:17:55 > 0:17:56I reckon five minutes left.

0:17:56 > 0:17:59Jodie. Come on, Jodie, you can do it, girl!

0:18:01 > 0:18:03You left a wonderful thing for us.

0:18:03 > 0:18:05Well, I don't know. We'll see. We'll see what happens.

0:18:05 > 0:18:06Well, we'll see what happens...

0:18:06 > 0:18:08It'll be interesting, won't it?

0:18:08 > 0:18:09It is a relay and it will be fascinating

0:18:09 > 0:18:11to see what happens with it.

0:18:19 > 0:18:21Two minutes left.

0:18:21 > 0:18:22Plate it up, please.

0:18:40 > 0:18:41Your time's up. Stop!

0:18:46 > 0:18:48CHEERING

0:18:48 > 0:18:50Why are you shaking your head?

0:18:50 > 0:18:52Cos you left me something and I couldn't... I couldn't get it.

0:18:52 > 0:18:55- That's perfect!- Is that...- That exactly what we did. Yeah.

0:18:55 > 0:18:56So, I did it on a bed of spinach.

0:18:56 > 0:18:59Yeah, the black pudding with the roasties...

0:18:59 > 0:19:00That's good! That looks very pretty.

0:19:00 > 0:19:03- That spinach is a brilliant idea! - Yes!

0:19:03 > 0:19:06What did you do, darling?

0:19:06 > 0:19:08Cos you had apricots in it.

0:19:08 > 0:19:13So I thought, "Hang on, I sometimes make a thing called a tajine,

0:19:13 > 0:19:15- "which is like..."- Oh, tajine? Yeah. - Ooh.

0:19:19 > 0:19:21Gregg was up this end of the kitchen most of the day.

0:19:21 > 0:19:23Can I ask what you've cooked for us?

0:19:23 > 0:19:29It's a tajine with asparagus and roasted pepper

0:19:29 > 0:19:34and a side of herbed potatoes with onion seeds, wasn't it?

0:19:34 > 0:19:36Yeah, potatoes.

0:19:38 > 0:19:41Amanda put lovely Asian spices around this

0:19:41 > 0:19:44and then expected Wayne to come along,

0:19:44 > 0:19:47add the stock and add noodles.

0:19:47 > 0:19:52As it was, he went off and started making olive mashed potato

0:19:52 > 0:19:53and added apricots to your dish.

0:19:53 > 0:19:54Don't know how to cook, do I?

0:19:54 > 0:19:58Sophie came in and looked about as confused

0:19:58 > 0:20:00as a lady in a round room

0:20:00 > 0:20:01told to stand in the corner.

0:20:03 > 0:20:04Right. Come on then.

0:20:16 > 0:20:20Because there's so much ginger in here and garlic,

0:20:20 > 0:20:22it still tastes like a Thai dish to me.

0:20:22 > 0:20:24An Asian dish, it was supposed to be.

0:20:24 > 0:20:26The chicken's been overcooked.

0:20:26 > 0:20:30It tastes like three people were making three different dishes.

0:20:31 > 0:20:33I think, Sophie, to get something on a plate,

0:20:33 > 0:20:35you've done really, really well.

0:20:35 > 0:20:37The chicken is overcooked. It's a bit of a shame.

0:20:37 > 0:20:40I like the potatoes. I like the potatoes a lot.

0:20:40 > 0:20:42Thank you, darling.

0:20:42 > 0:20:44- Well done.- Well done.- Well done.

0:20:45 > 0:20:50I found this test the worst test of the whole competition.

0:20:50 > 0:20:54I probably didn't leave enough of a trail for Wayne,

0:20:54 > 0:20:57so he didn't know what I was thinking.

0:20:57 > 0:20:59It did resemble...

0:20:59 > 0:21:01I don't know what it resembled, really,

0:21:01 > 0:21:02but it was its own thing

0:21:02 > 0:21:05and it had elements from all over the place

0:21:05 > 0:21:07and people are always saying fusion, aren't they?

0:21:07 > 0:21:10Fusion all over the place. Oh, it's a fusion.

0:21:10 > 0:21:12So, I think we did a bit of a fusion

0:21:12 > 0:21:13and there's nothing wrong with that.

0:21:14 > 0:21:18Next up are Charley, Jodie and Biggins.

0:21:18 > 0:21:21They've made roast breast of chicken

0:21:21 > 0:21:22with fried potatoes,

0:21:22 > 0:21:25black pudding, asparagus,

0:21:25 > 0:21:26sauteed spinach

0:21:26 > 0:21:28and a chicken gravy.

0:21:29 > 0:21:32That's a good-looking dish!

0:21:32 > 0:21:34Team. That's a really good-looking dish.

0:21:34 > 0:21:36What's quite incredible about this dish

0:21:36 > 0:21:38is that you can see that Jodie's plated it.

0:21:38 > 0:21:40And if it had have been you, Charley,

0:21:40 > 0:21:42there would have been three times as many potatoes,

0:21:42 > 0:21:44twice as much black pudding

0:21:44 > 0:21:46and probably half as much chicken.

0:21:46 > 0:21:47Yeah, all right.

0:21:56 > 0:21:58You've made a Sunday roast with black pudding.

0:21:58 > 0:22:00It's very nice.

0:22:00 > 0:22:02You've got moist chicken with a seasoned, crispy skin,

0:22:02 > 0:22:05crispy potatoes, a really lovely, quite deep gravy

0:22:05 > 0:22:08and that lovely, deep, spicy flavour of the black pudding.

0:22:08 > 0:22:10It's a perfect match for the whole lot.

0:22:10 > 0:22:13I'm really impressed with the way you work.

0:22:13 > 0:22:14Not just how you cooked,

0:22:14 > 0:22:17but the way you worked in relays.

0:22:17 > 0:22:19I think it was brilliant.

0:22:19 > 0:22:20Absolutely brilliant!

0:22:20 > 0:22:22THEY CONGRATULATE EACH OTHER

0:22:23 > 0:22:25I love the flavours of the sauce,

0:22:25 > 0:22:26the chicken and the spinach

0:22:26 > 0:22:28and the roast potatoes.

0:22:28 > 0:22:30I think the addition of the black pudding is brilliant

0:22:30 > 0:22:33- cos it tastes like chicken with stuffing.- Right. Yes.

0:22:33 > 0:22:35It becomes really comforting and really warm.

0:22:35 > 0:22:37I think it's presented very, very well.

0:22:37 > 0:22:40I'd say to you three, congratulations.

0:22:40 > 0:22:42- Well done, guys.- Well done.- Yes!

0:22:43 > 0:22:46Today's challenge was unique,

0:22:46 > 0:22:48was absolutely wonderful

0:22:48 > 0:22:52and I think it went very, very well for our team

0:22:52 > 0:22:53and I'm really pleased about that

0:22:53 > 0:22:56because I think we work together as a team.

0:22:56 > 0:22:58And that showed.

0:22:58 > 0:22:59We chose very well today.

0:22:59 > 0:23:02And looking in hindsight, we ended up being quite a strong team.

0:23:02 > 0:23:03So, loved that.

0:23:05 > 0:23:07Really, really pleased with the dish.

0:23:07 > 0:23:09They did an amazing foundation,

0:23:09 > 0:23:11so I couldn't really go wrong,

0:23:11 > 0:23:13but it was great and they really liked it.

0:23:13 > 0:23:14Yay!

0:23:17 > 0:23:19What a brilliant test! What a fascinating test!

0:23:19 > 0:23:21This really goes to show how important

0:23:21 > 0:23:25planning and preparation is to making a great dish

0:23:25 > 0:23:26and if they remember that,

0:23:26 > 0:23:29it will hold them in good stead for what comes next.

0:23:29 > 0:23:32Next up, it's afternoon tea.

0:23:32 > 0:23:34That's as complicated as it gets.

0:23:47 > 0:23:52It's 9am and the contestants are heading to Richmond upon Thames

0:23:52 > 0:23:54for the ultimate pastry challenge.

0:23:59 > 0:24:04Afternoon tea was originated by the lifelong friend of Queen Victoria,

0:24:04 > 0:24:07Anna Maria Russell, the Duchess of Bedford.

0:24:09 > 0:24:12The skills needed to perfect an afternoon tea

0:24:12 > 0:24:15are a combination of precision, versatility

0:24:15 > 0:24:18and a lightness of touch.

0:24:18 > 0:24:22Today's task... My initial reaction is to throw up, basically.

0:24:24 > 0:24:27- CHARLEY:- Afternoon tea fills you with horror

0:24:27 > 0:24:29and I can probably speak for all of us

0:24:29 > 0:24:30that it's not a strong point.

0:24:30 > 0:24:34- SOPHIE:- I'm just going to dig out...

0:24:34 > 0:24:37- SHE LAUGHS - ..from the depths of my soul,

0:24:37 > 0:24:39some refinement.

0:24:49 > 0:24:51Welcome to the Bigham Hotel

0:24:51 > 0:24:55in the very pretty and genteel Richmond upon Thames.

0:24:55 > 0:25:00We have invited leading members of the WI

0:25:00 > 0:25:02and...

0:25:02 > 0:25:04the mayor of Richmond.

0:25:04 > 0:25:06Oh, wow!

0:25:06 > 0:25:08Two and a half hours.

0:25:08 > 0:25:10It may sound like a lot of time,

0:25:10 > 0:25:13but it really isn't when you're making little fancies.

0:25:13 > 0:25:15Ladies and gentlemen, we wish you good luck.

0:25:15 > 0:25:16Go get them!

0:25:16 > 0:25:18- AMANDA:- Thank you.

0:25:18 > 0:25:19- JODIE:- Quick, run!

0:25:20 > 0:25:23- AMANDA:- Ha! It's going to be quite tricky pleasing the WI.

0:25:23 > 0:25:26I made some scones the other day to test...

0:25:26 > 0:25:28Actually could have broken a window with them,

0:25:28 > 0:25:30so that could be interesting.

0:25:33 > 0:25:35- BIGGINS:- They are going to be a tough audience

0:25:35 > 0:25:37because that's what they do is make cakes

0:25:37 > 0:25:39and they make afternoon tea and they love it.

0:25:39 > 0:25:41- JODIE:- This is going to be quite tough for me,

0:25:41 > 0:25:45but I'm, as I normally do, just going to get my head down

0:25:45 > 0:25:46and try my heart out

0:25:46 > 0:25:49and we'll see what happens in a couple of hours.

0:25:50 > 0:25:55The six contestants will be working in two separate kitchens.

0:25:56 > 0:26:01Sophie, Biggins and Charley are in one.

0:26:01 > 0:26:04It's all going wrong already.

0:26:04 > 0:26:07Amanda, Wayne and Jodie are upstairs in another.

0:26:07 > 0:26:09Oh, right.

0:26:09 > 0:26:10I need a big spoon.

0:26:10 > 0:26:12Using their own recipes,

0:26:12 > 0:26:16they've been asked to make one savoury

0:26:16 > 0:26:18and two sweet items

0:26:18 > 0:26:21and they will need to make 10 portions of each.

0:26:23 > 0:26:26The thing about afternoon tea is it's got to be delicate,

0:26:26 > 0:26:29but it's got to punch above its weight in terms of flavour.

0:26:29 > 0:26:31For any of our six to truly impress today,

0:26:31 > 0:26:33they're going to have to push themselves

0:26:33 > 0:26:35and they're going to have to go up a skill level.

0:26:35 > 0:26:36There needs to be style,

0:26:36 > 0:26:39but at the same time they've got to be realistic

0:26:39 > 0:26:42about getting all that food up in two and a half hours.

0:26:46 > 0:26:47Serious task today, Charley.

0:26:47 > 0:26:50It's not somewhere where I'm particularly comfortable

0:26:50 > 0:26:52in doing pastries and all that kind of stuff.

0:26:52 > 0:26:53Your three items are?

0:26:53 > 0:26:56Macaroons, which are going to be filled with, you know,

0:26:56 > 0:26:58whipped cream and icing with rose water.

0:26:58 > 0:27:00- Right.- And then a little raspberry in the middle.

0:27:00 > 0:27:03And then for the savoury, I'm doing crab with creme fraiche,

0:27:03 > 0:27:05a little bit of chilli, a bit of Granny Smith apple

0:27:05 > 0:27:07just to give it that crunch again

0:27:07 > 0:27:09and just make like almost a half taco

0:27:09 > 0:27:11just so they can pick them up easy

0:27:11 > 0:27:13- and just pop them into their mouths. - Right.

0:27:13 > 0:27:17And then the other one is I'm making the ale cake with espresso ale.

0:27:17 > 0:27:20So, how is this little cake going to look pretty?

0:27:20 > 0:27:22That's one of my weak points, is presentation,

0:27:22 > 0:27:25- but I'm going to do a little bit of dusting of icing sugar.- OK.

0:27:25 > 0:27:27And try to keep that little bit simple.

0:27:27 > 0:27:30Hopefully, the macaroons will look shiny

0:27:30 > 0:27:32and all the stuff it's supposed to be.

0:27:32 > 0:27:34Cakes, it's all about precision, isn't it?

0:27:34 > 0:27:35And so, anyway, there's a method.

0:27:35 > 0:27:37So, I'm just going to try to crack on with it.

0:27:37 > 0:27:40- You've got all of your ingredients weighed out?- Yeah.

0:27:40 > 0:27:41- You're going to make it all?- Yeah.

0:27:41 > 0:27:44- You've got your work cut out, Charley.- I do, yeah. I do.

0:27:49 > 0:27:52Charley's really surprised me with his ideas

0:27:52 > 0:27:54because we know Charley is a big, gutsy cook

0:27:54 > 0:27:57and we have got three really dainty, little dishes.

0:28:05 > 0:28:06I love afternoon tea.

0:28:06 > 0:28:08I think it's a great English tradition

0:28:08 > 0:28:10and we are so good at it.

0:28:10 > 0:28:15The very first thing my great Auntie Vi taught me was to make cakes.

0:28:15 > 0:28:18So, Victoria sponge was the very first thing I ever cooked

0:28:18 > 0:28:20as a child. I think I was about eight years old.

0:28:28 > 0:28:31Biggins, I don't think I've ever seen you so quiet.

0:28:31 > 0:28:33It's, erm...

0:28:33 > 0:28:34It's pressure,

0:28:34 > 0:28:35time

0:28:35 > 0:28:40and three important dishes to prepare for the WI.

0:28:40 > 0:28:42This is their main hobby in life,

0:28:42 > 0:28:44so we've got to get it right.

0:28:44 > 0:28:46So, what are the three things you're doing?

0:28:46 > 0:28:48So, I'm doing a flourless tart with almond

0:28:48 > 0:28:52and baking that with a pear, which I've poached on top.

0:28:52 > 0:28:54I'm now starting on my walnut cake. A coffee and walnut cake.

0:28:54 > 0:28:56And then I'm going to go onto my cheese scones.

0:28:56 > 0:28:59What do you think is the hardest thing about today?

0:28:59 > 0:29:01Funny enough, I think what I'm about to do now, the cake.

0:29:01 > 0:29:03I've got to get that cake mixture right.

0:29:03 > 0:29:06It's nice to see you this nervous.

0:29:06 > 0:29:07- Thank you. - HE LAUGHS

0:29:07 > 0:29:08See you in a minute.

0:29:11 > 0:29:14Sophie is well under way with the preparation

0:29:14 > 0:29:16for her pistachio and creme brie Florentines.

0:29:16 > 0:29:17I'm going in.

0:29:19 > 0:29:20I love these ovens.

0:29:22 > 0:29:24I want one. OK.

0:29:25 > 0:29:27I've just put my Florentines in the oven.

0:29:27 > 0:29:30They're a little, chewy, nutty, fruity thing

0:29:30 > 0:29:33and then you have to put chocolate on the bottom.

0:29:34 > 0:29:36You do have to keep an eye on them, though.

0:29:36 > 0:29:37They spread.

0:29:39 > 0:29:42Baking just seems to me such a fine art.

0:29:48 > 0:29:50Sophie, afternoon tea, something you're used to doing?

0:29:50 > 0:29:52No.

0:29:52 > 0:29:55But you must have been to a few, you know, tea parties, mustn't you?

0:29:55 > 0:29:57Well, I don't know if I have.

0:29:57 > 0:29:59I don't know if tea is my thing,

0:29:59 > 0:30:01but it's the WI thing that's freaking me out

0:30:01 > 0:30:05because I know there's a lot of really fantastic, bake-y people

0:30:05 > 0:30:07in the WI.

0:30:07 > 0:30:09You feel like they're a formidable crew.

0:30:09 > 0:30:11So, what three dishes? What are you doing?

0:30:11 > 0:30:14I'm going to do a Florentine,

0:30:14 > 0:30:15macaroon kisses.

0:30:15 > 0:30:18A little sandwich macaroon with raspberries

0:30:18 > 0:30:20and I'm going to do a savoury tart

0:30:20 > 0:30:23which has got bacon, a little egg on the side.

0:30:23 > 0:30:26This tea time thing it's something to be reckoned with

0:30:26 > 0:30:29and I really take my hat off to people who do all that.

0:30:29 > 0:30:30Well, you're about to do it.

0:30:30 > 0:30:32- Well, I am going to...- So, I take my hat off to you.

0:30:32 > 0:30:34SHE LAUGHS Good luck, Soph.

0:30:34 > 0:30:36All right, darling. Thank you, Mr T.

0:30:36 > 0:30:37Better get on.

0:30:41 > 0:30:44Sophie is looking a little bit like a rabbit in headlights.

0:30:44 > 0:30:45She's confident in her dishes,

0:30:45 > 0:30:48but she's so concerned about feeding the ladies from WI,

0:30:48 > 0:30:49she's frightening herself.

0:30:49 > 0:30:51And that could be her undoing.

0:30:51 > 0:30:53It's broken, that one.

0:30:53 > 0:30:55Maybe I could patch it up with this one...

0:30:55 > 0:30:56the other broken one.

0:31:03 > 0:31:05Meanwhile in the upstairs kitchen...

0:31:05 > 0:31:09Baking powder, almond mix, in a big bowl, cracked eggs, whites...

0:31:10 > 0:31:14Jodie is working on her pistachio financiers.

0:31:14 > 0:31:17This is not my forte... is cake making,

0:31:17 > 0:31:19but I'm going to give it my best.

0:31:23 > 0:31:26- Jodie, you look remarkably calm. - Do I? I don't know why.

0:31:26 > 0:31:28I think I'm just getting a little bit more confidence,

0:31:28 > 0:31:30but that's when I'm probably going to make a real mess up.

0:31:30 > 0:31:32In MasterChef terms, you are Jodie,

0:31:32 > 0:31:34"the push myself, stress-head kid."

0:31:34 > 0:31:37- Yeah, pretty much. - Yeah. What are your dishes?

0:31:37 > 0:31:41Right, I am doing a pistachio financier

0:31:41 > 0:31:45with a nice raspberry kind of coulis with a bit of pistachio.

0:31:45 > 0:31:48What is it? Is it a biscuit? Is it a sponge? What is it?

0:31:48 > 0:31:50It's like a little spongy thing.

0:31:50 > 0:31:53Then, I'm doing a white chocolate mousse.

0:31:53 > 0:31:54What's the savoury?

0:31:54 > 0:31:58Puff pastry with olives, tomatoes, and goat's cheese.

0:31:58 > 0:32:00Do you like an afternoon tea?

0:32:00 > 0:32:03Not...not hugely.

0:32:03 > 0:32:05Models aren't known for their love of cakes, are they?

0:32:05 > 0:32:07No, exactly, so that's why I'm a little bit

0:32:07 > 0:32:09fish out of water territory.

0:32:09 > 0:32:12But I'm going for it, you know, that's my motto.

0:32:14 > 0:32:17I do like Jodie Kidd's savoury dish.

0:32:17 > 0:32:20It's like a puff pastry wafer,

0:32:20 > 0:32:23and on there she's got goat's cheese, olives, and tomatoes.

0:32:23 > 0:32:26That I get, as long as she can make it refined and slim.

0:32:26 > 0:32:29What you don't want is half a pasty going up to the mayor.

0:32:35 > 0:32:36It's nice.

0:32:37 > 0:32:40Sweets have to be quite precise, really.

0:32:40 > 0:32:43Just to get the right consistency and not too greasy.

0:32:46 > 0:32:48What is your menu?

0:32:48 > 0:32:50Savoury scones with

0:32:50 > 0:32:53a red onion marmalade and Gorgonzola cheese.

0:32:53 > 0:32:58My sweet thing, I'm making a little filo pastry lemon meringue pies,

0:32:58 > 0:33:01followed by salt caramel truffles.

0:33:01 > 0:33:05What is the essence of an afternoon tea, do you think?

0:33:05 > 0:33:08Oh, an afternoon tea should be a pick me up,

0:33:08 > 0:33:10and something which is just...

0:33:10 > 0:33:13just titillates your senses when you've got a bit of a sugar low.

0:33:18 > 0:33:21There's one of Amanda's dishes that bothers me.

0:33:21 > 0:33:24It's a lemon meringue with filo pastry.

0:33:24 > 0:33:27Now that sounds a little greasy to me.

0:33:27 > 0:33:30I don't want to see the mayor wiping her fingers on her ceremonials,

0:33:30 > 0:33:31you know what I'm saying?

0:33:34 > 0:33:40Wayne is making a start on his raspberry jam to go with his scones.

0:33:40 > 0:33:43This is what takes up all the time. Weighing everything out.

0:33:43 > 0:33:46I was brought up with pounds and ounces, thank you very much.

0:33:46 > 0:33:48I've suddenly got to go to grams

0:33:48 > 0:33:50and I don't even know the sign for it.

0:33:50 > 0:33:53So I got to a G. I can just about see it.

0:33:53 > 0:33:54If you've got all day at home,

0:33:54 > 0:33:57I mean, everybody would probably think this is a cinch.

0:33:57 > 0:34:00But when you've got two and a half hours to produce 30 cakes each...

0:34:00 > 0:34:01so there we are.

0:34:05 > 0:34:08Wayne, you've got pages and pages of notes there.

0:34:08 > 0:34:10Yeah, I have, but I've got tonnes and tonnes to do.

0:34:10 > 0:34:12I've got to do three different dishes

0:34:12 > 0:34:15and I've got to do ten of each, that's the problem.

0:34:15 > 0:34:16What are you going to feed our Lady?

0:34:16 > 0:34:20I'm going to feed her vol-au-vents with chicken,

0:34:20 > 0:34:23chives, and quails eggs.

0:34:23 > 0:34:24Wow.

0:34:24 > 0:34:27Then I'm going to do tropical custard

0:34:27 > 0:34:31in little cases with a strawberry jelly on top.

0:34:31 > 0:34:35- All right.- Then, I'm doing scones...with jam and cream.

0:34:35 > 0:34:38I am proud you're pushing yourself.

0:34:38 > 0:34:39I'm also nervous of your timing.

0:34:39 > 0:34:42- I won't get it done in time. - Well, there's optimism for you.

0:34:42 > 0:34:46Well, I'm sorry if I just think that I can take my time, get it done.

0:34:46 > 0:34:48And, uh... That'll be that.

0:34:48 > 0:34:50You're the only person I know to look on defeatism

0:34:50 > 0:34:51as something positive.

0:34:51 > 0:34:53Well, thank you very much.

0:34:55 > 0:34:58Wayne... I don't know whether to be fearful or just love him

0:34:58 > 0:35:00because the ambition...

0:35:00 > 0:35:04I mean, this is pushing it to the absolute limit.

0:35:08 > 0:35:10With their first hour gone,

0:35:10 > 0:35:14the contestants have just 90 minutes before service begins.

0:35:16 > 0:35:19I think I'm about 20 minutes behind at the moment.

0:35:19 > 0:35:20But who knows?

0:35:21 > 0:35:26Back downstairs, Biggins has finished his pear and almond tarts.

0:35:26 > 0:35:28Those look amazing!

0:35:28 > 0:35:30Wow, beautiful!

0:35:32 > 0:35:34And is already putting the finishing touches

0:35:34 > 0:35:36to his coffee and walnut cake.

0:35:36 > 0:35:38I think my cream is a bit thin.

0:35:39 > 0:35:41I just need to decorate it with some walnuts.

0:35:46 > 0:35:48There's a nice colour.

0:35:48 > 0:35:52Meanwhile, Sophie and Charley are both working on their macaroons.

0:35:52 > 0:35:55This is supposed to be my macaroon mix.

0:35:55 > 0:35:57Very pink, isn't it?

0:35:57 > 0:35:59Sophie and I are both doing macaroons,

0:35:59 > 0:36:02but both of us have different cooking times.

0:36:02 > 0:36:05That kind of worries me that hers is longer than mine and...

0:36:05 > 0:36:08Oh, I just... I'm not sure.

0:36:10 > 0:36:14This is not soft enough, this. See the peaks, the nipples...

0:36:14 > 0:36:17They are not going down, the nipples.

0:36:17 > 0:36:19But I'm too scared to do it again.

0:36:25 > 0:36:27I don't think they look right, to be honest.

0:36:29 > 0:36:31These look a bit wet to me.

0:36:34 > 0:36:36The macaroons look a bit wet.

0:36:38 > 0:36:40They're just ploppy.

0:36:40 > 0:36:43I think I'm going to put a bit more almonds in that mixture.

0:36:43 > 0:36:45They've not done that before, you see?

0:36:45 > 0:36:46Every time something different.

0:36:55 > 0:36:59- They look lovely, darling. - Oh, they look a funny colour.

0:37:01 > 0:37:04They're supposed to have a really nice sheen to them which they don't.

0:37:04 > 0:37:08And they're not supposed to have these little nipples here...

0:37:08 > 0:37:09Which they do.

0:37:09 > 0:37:11So I don't know where the colour went. There just...

0:37:11 > 0:37:14They were quite pink in the bag.

0:37:14 > 0:37:17And they've just gone a bit, um... Not pink.

0:37:19 > 0:37:21- Well, they look better. - They look better, don't they?

0:37:21 > 0:37:23Well, a bit better.

0:37:23 > 0:37:26- They're still different, Charley. - I know.

0:37:26 > 0:37:29I'm not going to risk doing another set. I'm going to...

0:37:30 > 0:37:33Just going to back off and let them. I'm not going to try again.

0:37:33 > 0:37:35They're quite emotional, aren't they?

0:37:35 > 0:37:39Someone told me it took them almost 100...almost 100 times to get it.

0:37:39 > 0:37:41Really? Flipping hell!

0:37:41 > 0:37:44- Almost 100 times. - Three, six, nine, 12.

0:37:44 > 0:37:46They're going in now, this first lot.

0:37:53 > 0:37:58In the upstairs kitchen, Jodie's pistachio financiers need to cool

0:37:58 > 0:38:01while she moves onto her white chocolate mousse

0:38:01 > 0:38:03with cherries and crumble.

0:38:09 > 0:38:10Crumble looks all right.

0:38:10 > 0:38:13Yes, it was put in for exactly the right amount of time,

0:38:13 > 0:38:15but in a different oven,

0:38:15 > 0:38:18and I think that one kind of nuked them a little bit but...

0:38:18 > 0:38:19Anyway, there we go.

0:38:23 > 0:38:26I'm very happy to get my mousses in.

0:38:26 > 0:38:28I've got my financiers setting.

0:38:28 > 0:38:32I've got my coulis... Where the hell is the coulis? Coulis is there.

0:38:32 > 0:38:34All right, I'm good. I'm set. I'm rocking.

0:38:36 > 0:38:38While Jodie seems under control,

0:38:38 > 0:38:43Amanda needs to get her savoury cheese and bacon scones in the oven.

0:38:43 > 0:38:46I'm just about to turn them out onto a flat surface now.

0:38:46 > 0:38:48It's just about getting the right height.

0:38:48 > 0:38:52If you cut them too short they're like bullets.

0:38:52 > 0:38:53So here we go.

0:39:03 > 0:39:06- How are we getting on, Amanda? - Yes, I'm good. Thank you, John.

0:39:06 > 0:39:09- OK, scones, were you at? - Just popped those in the oven.

0:39:09 > 0:39:11Made the red onion marmalade.

0:39:11 > 0:39:12Made the lemon curd,

0:39:12 > 0:39:14and then I've just got to whip up the meringues now,

0:39:14 > 0:39:17so I'm literally moving on to the filo tops now.

0:39:17 > 0:39:19OK, so you are feeling quite confident?

0:39:19 > 0:39:20Yeah, yeah, absolutely.

0:39:20 > 0:39:22- Enjoying it. It's grand.- Good.

0:39:24 > 0:39:27Despite being almost two hours into prep,

0:39:27 > 0:39:30Wayne is yet to complete anything.

0:39:31 > 0:39:33He's only just starting on the filling

0:39:33 > 0:39:35for his chicken vol-au-vents.

0:39:41 > 0:39:42Right, how are you doing, Wayne?

0:39:42 > 0:39:44Well, I feel I'm running out of time.

0:39:44 > 0:39:46- It feels like it's going faster and faster.- OK.

0:39:46 > 0:39:48So what have you got done?

0:39:48 > 0:39:50Well, I've got the jam done,

0:39:50 > 0:39:53I've got the jelly for the tops of my cakes.

0:39:53 > 0:39:55I've got to do the pastry for the cake.

0:39:55 > 0:39:57Are the vol-au-vents cooked?

0:39:57 > 0:39:59No. I've got to do those as well, now.

0:39:59 > 0:40:03- Do you think the quail eggs are going to make it?- No.- No?- No, I doubt it.

0:40:03 > 0:40:06Maybe it's worth while to think about getting at least two of these done.

0:40:06 > 0:40:07Yes, OK... And maybe not do the scones?

0:40:07 > 0:40:10Well, do what you've got to do. Let's see how you go. OK?

0:40:10 > 0:40:11Yeah, OK. Thank you.

0:40:17 > 0:40:20It's 2:00pm and the guests are beginning to arrive.

0:40:23 > 0:40:25MUSIC PLAYS: "The Imperial March" by John Williams

0:40:33 > 0:40:35I've got a very wide repertoire myself.

0:40:35 > 0:40:37I know how most cakes should be made

0:40:37 > 0:40:39and technically how they should be.

0:40:43 > 0:40:47Well, they're a very fair crowd, but they won't pull their punches.

0:40:47 > 0:40:50So they'll have their work cut out for them in the kitchen.

0:40:52 > 0:40:55In our family, afternoon tea was very much part of our lives.

0:40:55 > 0:40:57It was a very additional household

0:40:57 > 0:40:59so I have very happy memories of afternoon tea.

0:40:59 > 0:41:02We can't wait! We don't know what to expect.

0:41:05 > 0:41:07Just 30 minutes, guys.

0:41:10 > 0:41:15Downstairs, all Biggins has left to do is bake his cheese scones.

0:41:17 > 0:41:21Whilst Charley needs to assemble his crab filled tacos.

0:41:21 > 0:41:25- Those are gorgeous! These are crab, are they?- Crab, apple.

0:41:25 > 0:41:28Absolutely delicious.

0:41:29 > 0:41:32Sophie's savoury tartlets are baked.

0:41:35 > 0:41:38But she still has to build her macaroons.

0:41:39 > 0:41:40Oh, they are really awkward.

0:41:40 > 0:41:43I took them out, I was so pleased with myself thinking,

0:41:43 > 0:41:44"Oh, they've kept their colour."

0:41:44 > 0:41:47Try to get them off the dinky-doo, and they were blinking stuck!

0:41:47 > 0:41:49They weren't cooked at all.

0:41:49 > 0:41:52So I've put them in quickly just for time.

0:41:52 > 0:41:55I should get it out if these come off the doodah.

0:41:55 > 0:42:00And if they don't, the good people of Richmond will be spared my macaroons.

0:42:04 > 0:42:07HE WHIMPERS

0:42:07 > 0:42:09They don't look like they're supposed to.

0:42:11 > 0:42:13That's just so sad.

0:42:13 > 0:42:16They're not coming off this thing.

0:42:16 > 0:42:18When I decided to do macaroons,

0:42:18 > 0:42:20I didn't realise that they were potentially...

0:42:20 > 0:42:24That they're supposed to be really, really hard to make.

0:42:24 > 0:42:26I didn't really think about that.

0:42:27 > 0:42:29Again, they're a bit...

0:42:29 > 0:42:33and if I put the mascarpone in and let them cool...

0:42:34 > 0:42:36..they should still taste all right

0:42:36 > 0:42:39cos it's kind of nice and gooey, this filling.

0:42:40 > 0:42:43- Don't get in a pickle. - Disappointed with them.

0:42:43 > 0:42:44OK, well, just keep on going.

0:42:44 > 0:42:46I hope they'll taste all right.

0:42:46 > 0:42:48- Yes, they'll need to.- Yeah.

0:42:49 > 0:42:52But these are the worst I've done, in fact.

0:42:52 > 0:42:55And I thought that some of the ones I had done before were bad.

0:42:56 > 0:42:59For something like this, where you really want perfection,

0:42:59 > 0:43:01you want the very best, then, yes,

0:43:01 > 0:43:04I think I'm going to be a very harsh judge.

0:43:06 > 0:43:08With 20 minutes to go,

0:43:08 > 0:43:12Wayne has only just started his fruit tart cases.

0:43:12 > 0:43:16I think I might have just made one or two dishes in time.

0:43:16 > 0:43:18So I'm looking on the bright side of life.

0:43:23 > 0:43:24There we are.

0:43:27 > 0:43:31Amanda is building her filo pastry lemon curd meringues.

0:43:31 > 0:43:34I'd really like to see something you know, quite ambitious.

0:43:34 > 0:43:36Something that I couldn't do.

0:43:39 > 0:43:43And Jodie still has to finish her savoury tarts.

0:43:43 > 0:43:44I hope this works.

0:43:44 > 0:43:46I've never done it before.

0:43:46 > 0:43:48This could be disastrous.

0:43:58 > 0:44:03John, if you want to scare yourself, go into the kitchen upstairs

0:44:03 > 0:44:07and look at those three contestants, Jodie, Amanda, and Wayne.

0:44:07 > 0:44:10With 15 minutes to go, if that afternoon tea

0:44:10 > 0:44:12doesn't look refined and on time, I'm out of here.

0:44:12 > 0:44:14I'm on a dingy, and I'm gone, mate.

0:44:15 > 0:44:18I am not going to stand there and face the WI

0:44:18 > 0:44:19if this thing goes to pot.

0:44:24 > 0:44:27Finishing touches, guys. You got just ten minutes left.

0:44:39 > 0:44:42I can't believe you're ready, Big. Have you done all your items?

0:44:42 > 0:44:44Course I have, darling.

0:44:52 > 0:44:54Right, that's me, done.

0:44:54 > 0:44:55I didn't think I'd get though today.

0:44:57 > 0:44:58I think they look quite amusing.

0:44:58 > 0:45:00I think if they were people, they'd tell a joke.

0:45:00 > 0:45:03They're a bit music hall-y.

0:45:03 > 0:45:04Like little boobies.

0:45:07 > 0:45:09Guys, all done? Finishing touches all sorted?

0:45:09 > 0:45:12- Yes, done, sir. All sorted. - Wonderful.- Service, please.

0:45:17 > 0:45:20Upstairs, Jodie and Amanda are ready to plate up.

0:45:27 > 0:45:30But Wayne is still well behind.

0:45:48 > 0:45:51- Are we ready? Are ready to go? - We are ready.

0:45:53 > 0:45:56That, Jodie, looks an absolute picture.

0:45:56 > 0:45:58- Are you ready, Amanda? - I'm ready.

0:45:58 > 0:46:00Well done. Spiffing.

0:46:00 > 0:46:03Service!

0:46:03 > 0:46:06I've always wanted to say that. Thank you.

0:46:16 > 0:46:19- Thank you very much.- You're welcome.

0:46:20 > 0:46:23- Wayne, how are you getting on? - Um, miserable.- Why?

0:46:23 > 0:46:26Well, I've only managed to get two dishes out

0:46:26 > 0:46:27and I'm already half an hour over time.

0:46:27 > 0:46:29OK, so what do you going to do?

0:46:29 > 0:46:32I've got to fill these with my tropical custard

0:46:32 > 0:46:35- and add the jelly toppings. - And then what?

0:46:35 > 0:46:37And the vol-au-vents are just finishing cooking.

0:46:37 > 0:46:40And that's the fillings for the vol-au-vents.

0:46:40 > 0:46:42- OK. Do you think you've taken on too much today?- Yes.

0:46:42 > 0:46:45I think if there was no time limit and I had all day,

0:46:45 > 0:46:46I might just make it.

0:46:53 > 0:46:55Biggins has made coffee and walnut cake...

0:46:57 > 0:46:59Cheese scones...

0:47:00 > 0:47:03..and a no pastry pear tart.

0:47:08 > 0:47:12I loved it! I thought it was a great challenge.

0:47:12 > 0:47:14I hope they will be pleased. I mean, I was pleased.

0:47:14 > 0:47:18And I certainly would have eaten everything there and enjoyed it.

0:47:18 > 0:47:19And paid for it.

0:47:23 > 0:47:24Mm...very good.

0:47:25 > 0:47:29The no pastry pear tart is really lovely. It's light.

0:47:29 > 0:47:33The pear is really nicely cooked in that, and I really like the cream.

0:47:33 > 0:47:38Quite a large portion but delicious all the same.

0:47:40 > 0:47:44The coffee walnut cake looks a little bit ugly

0:47:44 > 0:47:48but it was quite nice and moist, and it tasted much nicer than it looked.

0:47:49 > 0:47:52The cheese scones are nice and light,

0:47:52 > 0:47:55but I think they're just slightly undercooked.

0:47:55 > 0:47:58The cheese scone, it's a bit unusual that it's not served with butter

0:47:58 > 0:48:01because you open it and it just looks a bit too bland.

0:48:01 > 0:48:03The look of it fails, I think.

0:48:07 > 0:48:11Charley has served espresso ale cakes,

0:48:11 > 0:48:14Raspberry macaroons with a rose-water cream,

0:48:14 > 0:48:17and crab meat on Parmesan tacos.

0:48:20 > 0:48:21Lovely, thank you.

0:48:23 > 0:48:26All in all, I think I'm kind of glad it's over.

0:48:26 > 0:48:28Maybe middle of the road.

0:48:28 > 0:48:29If I can get middle of the road,

0:48:29 > 0:48:33not get too many vicious comments then, you know, it'll be OK.

0:48:35 > 0:48:38Cheese. Lots of melted cheese.

0:48:38 > 0:48:41This is actually a cheese crisp, then? Not an actual taco.

0:48:42 > 0:48:46The crab meat tacos were inspired because it had a bit of paprika,

0:48:46 > 0:48:50I think, in it which really brought the flavour of the crab out.

0:48:50 > 0:48:53I'm going for my macaroons.

0:48:53 > 0:48:55And a surprise raspberry in the middle.

0:48:55 > 0:48:56- Yeah, rose-water.- That's nice.

0:48:56 > 0:48:57The macaroons were divine.

0:48:57 > 0:49:00They were very nice and to have a little treat

0:49:00 > 0:49:02of a fresh raspberry in the middle was lovely.

0:49:02 > 0:49:04The macaroon, I thought, was absolutely lovely.

0:49:04 > 0:49:07I mean, technically not quite right cos it was too bumpy.

0:49:07 > 0:49:10It should've been smooth, but flavour-wise it was brilliant.

0:49:12 > 0:49:15The ale cake... Couldn't taste much ale in it.

0:49:15 > 0:49:18A bit dry for me.

0:49:18 > 0:49:19Generally, I think good cooking

0:49:19 > 0:49:22but a couple of technical issues more than anything else.

0:49:25 > 0:49:31Amanda has served filo pastry lemon curd meringues,

0:49:31 > 0:49:34salted caramel chocolate truffles,

0:49:34 > 0:49:40and cheese and bacon scones with red onion marmalade and Gorgonzola.

0:49:40 > 0:49:43I enjoyed today so much. Yeah, I really did, actually. It was great.

0:49:43 > 0:49:45It was just a hoot.

0:49:47 > 0:49:48Smells delicious!

0:49:49 > 0:49:52The bacon scone with the little bits that go with it

0:49:52 > 0:49:55I found absolutely delicious. I really like that.

0:49:55 > 0:49:58That's filo pastry lemon curd meringue and salted caramels.

0:49:58 > 0:50:01That looks really good, doesn't it?

0:50:01 > 0:50:05The lemon meringue filo tart... The lemon is gorgeous.

0:50:05 > 0:50:06Really lovely flavour.

0:50:06 > 0:50:09The lemon was the absolute star of the show.

0:50:09 > 0:50:10Delicious.

0:50:10 > 0:50:12The meringue, I think, could have been

0:50:12 > 0:50:14a little crunchier on the outside.

0:50:14 > 0:50:16Not quite cooked enough.

0:50:17 > 0:50:20The chocolate truffle was too moist and sticky

0:50:20 > 0:50:22and could've done with being in the freezer.

0:50:22 > 0:50:26Chocolate truffles for afternoon tea? No.

0:50:26 > 0:50:27Not what you have for afternoon tea.

0:50:29 > 0:50:32That looks delicious. Which is this one?

0:50:32 > 0:50:36Jodie has served a white chocolate mousse with cherries and crumble...

0:50:39 > 0:50:42..pistachio and raspberry financiers...

0:50:43 > 0:50:46..and an olive, goat's cheese, and tomato tart.

0:50:47 > 0:50:49That two and half hours was probably the quickest

0:50:49 > 0:50:52two and a half hours I've ever had in my whole entire life.

0:50:52 > 0:50:56I just hope that they all like it because I had a really,

0:50:56 > 0:50:57really good time doing it.

0:50:58 > 0:51:01Yep, nicely risen.

0:51:01 > 0:51:03I enjoyed the tart. It's quite heavy.

0:51:03 > 0:51:06I think it needs to be bite-size, it was a bit too much, I think, for me.

0:51:07 > 0:51:11I found the pistachio financier a bit stodgy.

0:51:11 > 0:51:14A bit, sort of, not very light at all, I'm afraid.

0:51:14 > 0:51:17It's a bit squeezy.

0:51:17 > 0:51:18Yes, it is, isn't it?

0:51:20 > 0:51:21Chocolate mousse...

0:51:21 > 0:51:25Very sweet, very difficult to get to the crunchy bits in the bottom

0:51:25 > 0:51:27so had it been in a flatter container,

0:51:27 > 0:51:29that might have been more effective.

0:51:29 > 0:51:32And quite a shockingly alcoholic cherry.

0:51:34 > 0:51:36I lead a sheltered life.

0:51:42 > 0:51:46Sophie has made raspberry and almond macaroons...

0:51:47 > 0:51:51..pistachio, pine nut, and cranberry Florentines,

0:51:51 > 0:51:56and spinach, bacon, and cheddar tartlets with quails eggs.

0:51:56 > 0:51:57Splendid!

0:51:58 > 0:52:01I felt I did a clumsy job.

0:52:01 > 0:52:06So I hope the women of the WI won't judge me too harshly.

0:52:06 > 0:52:09And I hope they've had macaroon experiences in their time.

0:52:09 > 0:52:12I'm sure they have, they're women of the world.

0:52:15 > 0:52:16Oh, cream in here.

0:52:16 > 0:52:20The almond kisses, I'm afraid, were undercooked...

0:52:20 > 0:52:23and consequently fell apart.

0:52:23 > 0:52:24But, still, tasted quite good,

0:52:24 > 0:52:27but didn't have top marks for presentation.

0:52:27 > 0:52:32Do you know, I really, really enjoyed the almond raspberry kisses.

0:52:32 > 0:52:34I thought they were beautifully presented

0:52:34 > 0:52:37and they were delicious, absolutely delicious.

0:52:37 > 0:52:40That's a little quail's egg with a little tartlet.

0:52:43 > 0:52:46That was good. I loved the tartlets. I think they were delicious,

0:52:46 > 0:52:48and they were bite size which is perfect.

0:52:48 > 0:52:51The cheddar came through, the pastry was good, they were lovely.

0:52:51 > 0:52:53Tasty. Really nice.

0:52:53 > 0:52:55The Florentine looked delightful.

0:52:55 > 0:52:59The delicate drizzling of the chocolate was really nice.

0:52:59 > 0:53:02I just didn't realise there was a solid layer of chocolate underneath

0:53:02 > 0:53:05as well which just made it a tad too sweet.

0:53:11 > 0:53:13Well done, Wayne. You've done it.

0:53:13 > 0:53:16You're over 30 minutes late, but you've done it.

0:53:20 > 0:53:23Sorry I'm late! You could've gone to the pictures.

0:53:26 > 0:53:27Oh!

0:53:30 > 0:53:33- I say!- We're missing something.

0:53:33 > 0:53:34Oh...

0:53:34 > 0:53:40I was very close to in tears about that shambles of a display of mine.

0:53:40 > 0:53:42And I thought, "Oh, I could just leave now."

0:53:42 > 0:53:44But I didn't. And I got them out.

0:53:44 > 0:53:47Tenacity, staying power... That's what I was born with

0:53:47 > 0:53:50and I must never let it go.

0:53:50 > 0:53:54Wayne has served vol-au-vents filled with chicken cream,

0:53:54 > 0:53:58and tropical custard tarts with a strawberry jelly top.

0:54:01 > 0:54:04We're missing...the scones.

0:54:07 > 0:54:11The pastry feels like it might be a little bit solid.

0:54:11 > 0:54:14I think what they've done is they've overworked it so it's gone hard.

0:54:14 > 0:54:17But the taste...the taste is nice.

0:54:17 > 0:54:18It's quite flavoursome.

0:54:18 > 0:54:20The vol-au-vents look a nice size,

0:54:20 > 0:54:23but the filling seems to have run down the side.

0:54:29 > 0:54:32Mm, very tasty! That was nice.

0:54:32 > 0:54:34That was very nice.

0:54:34 > 0:54:36The pastry is absolutely perfect.

0:54:36 > 0:54:39The filling, if you wanted to be just slightly picky,

0:54:39 > 0:54:41is a bit runny,

0:54:41 > 0:54:44but actually, otherwise, the taste overrides everything.

0:54:44 > 0:54:46It's delicious. Absolutely delicious.

0:54:49 > 0:54:51Afternoon tea is over.

0:54:53 > 0:54:56But the contestants now face one more challenge

0:54:56 > 0:54:59before two of them will be sent home.

0:54:59 > 0:55:02All six did really, really well. What a task.

0:55:02 > 0:55:06Afternoon tea for all those people in a great setting like this.

0:55:06 > 0:55:08Well done, them.

0:55:08 > 0:55:09They are all working hard

0:55:09 > 0:55:12and fighting for their place in the final.

0:55:12 > 0:55:15And next challenge, we're going to find out who our final four are.

0:55:28 > 0:55:31Today is all about going from six to four,

0:55:31 > 0:55:34and we are all hoping that we're going to be that four.

0:55:36 > 0:55:42It would mean a lot to be in the finals, my giddy aunt.

0:55:42 > 0:55:44I always get a bit emotional when people leave.

0:55:44 > 0:55:47It'd be marvellous to go down to the last four,

0:55:47 > 0:55:50but, you know, one can only do one's best.

0:56:10 > 0:56:11Welcome back.

0:56:11 > 0:56:16This is the last challenge in the semifinal.

0:56:16 > 0:56:20We firmly believe that the best food in the world

0:56:20 > 0:56:23is made not just with technical skill but with emotion.

0:56:23 > 0:56:25With heart.

0:56:25 > 0:56:30That's what we want from you, a dish that you really care about.

0:56:30 > 0:56:33Inspired by somebody that you love.

0:56:35 > 0:56:38Ladies and gentlemen, one dish.

0:56:38 > 0:56:39One hour and 20 minutes.

0:56:39 > 0:56:43At the end of this, four of you will be finalists,

0:56:43 > 0:56:45and two of you will be going home.

0:56:45 > 0:56:46Good luck!

0:56:47 > 0:56:48Let's cook.

0:57:07 > 0:57:10It's really important that you do well today

0:57:10 > 0:57:12because otherwise you're going home.

0:57:12 > 0:57:17The competition is suddenly...really gone to a whole different level.

0:57:17 > 0:57:19So, yeah, I've got to nail it.

0:57:26 > 0:57:31- Jodie.- Yes.- You have a mass of gorgeous ingredients.- Yes.

0:57:31 > 0:57:34- What are we going to have? - Going to go very, very fishy today.

0:57:34 > 0:57:39Basically, I'm going to do a crab and spring onion risotto with some

0:57:39 > 0:57:43salmon on top and then a lobster bisque around the outside.

0:57:43 > 0:57:45Wow! Wow.

0:57:45 > 0:57:49It's all from my mum, basically, who is a pescatarian.

0:57:49 > 0:57:53And has always been forcing me my whole life to eat lots of fish.

0:57:53 > 0:57:56And of course, I've always been just meat and potatoes

0:57:56 > 0:57:58and pizzas as, you know, children are.

0:57:58 > 0:58:01So this is kind of like an homage to her to say,

0:58:01 > 0:58:04"Look, I can do fish and I can do grown-up."

0:58:04 > 0:58:06So hopefully, I make her proud.

0:58:10 > 0:58:13Jodie's pushing herself, she wants to demonstrate skill and style.

0:58:13 > 0:58:16My issue is, we are throwing three things on the plate - bisque,

0:58:16 > 0:58:18risotto and salmon.

0:58:18 > 0:58:21They are big, big flavours, it has got to be harmonious.

0:58:26 > 0:58:29I think I have definitely changed as a cook.

0:58:29 > 0:58:32I have a better flow with my cooking now, definitely,

0:58:32 > 0:58:35and I really, really enjoy... I'm loving that.

0:58:40 > 0:58:42Amanda, what are you going to make for us?

0:58:42 > 0:58:45I'm going to make some duck with cavolo nero.

0:58:45 > 0:58:48And there's going to be a little juice of shallots

0:58:48 > 0:58:53and blood oranges, some puree of cauliflower cooked with star anise.

0:58:53 > 0:58:57And then on top of that, I'm going to have some beetroot crisps.

0:58:57 > 0:58:58Why this dish?

0:58:58 > 0:59:02This dish is for my mum because when she went to live in Ireland

0:59:02 > 0:59:05with my father, after the war, she was very sophisticated

0:59:05 > 0:59:07never lived in the country before.

0:59:07 > 0:59:11And she asked a farmer if she could have some ducks

0:59:11 > 0:59:12because she wanted to have a party.

0:59:12 > 0:59:16She thought he would turn up with the ducks, ready, done.

0:59:16 > 0:59:18No, they were live.

0:59:18 > 0:59:21And she spent the afternoon chasing them round the garden.

0:59:21 > 0:59:25Had to get them, kill them with my father, pluck them

0:59:25 > 0:59:28and then threw this mad party for all the people who

0:59:28 > 0:59:33lived in our very rural district, in the middle of nowhere of Ireland.

0:59:33 > 0:59:35And she served crispy duck.

0:59:35 > 0:59:38So this is for my mum, who inspired me hugely in my life.

0:59:38 > 0:59:41Now that is the story.

0:59:41 > 0:59:44She was very inspirational like that, my mother.

0:59:44 > 0:59:47Just against all the odds, just keep going and, you know,

0:59:47 > 0:59:49get on with your life and challenge yourself.

0:59:49 > 0:59:52So she was an amazing woman, actually, yeah.

0:59:54 > 0:59:58Amanda is doing a duck dish inspired by her mother

0:59:58 > 1:00:00and their time in rural Ireland.

1:00:00 > 1:00:05Wonderful, but Amanda is attempting so much, maybe too much.

1:00:07 > 1:00:11You've had 20 minutes, you've got one hour left. One hour.

1:00:17 > 1:00:21I would like to show John and Gregg today that I am a fighter.

1:00:21 > 1:00:27I am still here and still trying with all my heart.

1:00:31 > 1:00:36- Wayne.- Yes.- What you making for us? - Paella.- Are you?- Yes.

1:00:36 > 1:00:37Inspired by whom?

1:00:37 > 1:00:39- My partner, Jose. - You've got a Spanish partner?

1:00:39 > 1:00:42- Yes, yes, definitely.- So, how long have you and Jose been an item?

1:00:42 > 1:00:44- 20 years.- Good God Almighty!- Yeah.

1:00:44 > 1:00:47- Has he not taught you some Spanish foods?- No.

1:00:47 > 1:00:50- So this dish, Wayne, is 20 years in the making.- Yes, that's right, yes.

1:00:50 > 1:00:53I've watched him do it, but I usually just decant the wine

1:00:53 > 1:00:55and lay the table.

1:00:55 > 1:00:58I'm really pleased that I'm doing it at last

1:00:58 > 1:00:59and I just feel on top of the world.

1:00:59 > 1:01:04And I want him to be able to sit at home and watch me do it properly.

1:01:04 > 1:01:06- Wayne, good luck to you, mate. - Thank you very much.

1:01:10 > 1:01:13A beautiful rice dish, rich with seafood, loads of saffron

1:01:13 > 1:01:15and tomato, garlic, onions.

1:01:15 > 1:01:17It has got to be powerful, it has got to be bold

1:01:17 > 1:01:18and it has got to be a statement.

1:01:18 > 1:01:21Wayne has not had a great semi-final so far.

1:01:21 > 1:01:23That is going to have to be one of the best paellas

1:01:23 > 1:01:25we have tasted in this competition.

1:01:25 > 1:01:29It could be. Knowing Wayne, it could be, but it's going to have to be.

1:01:32 > 1:01:36You are halfway, ladies and gentlemen. 40 minutes left.

1:01:44 > 1:01:46My strategy today is to just try and cook

1:01:46 > 1:01:48and present the best that I can, that's all you can do.

1:01:48 > 1:01:52If you put your whole life into it at that moment, then, with

1:01:52 > 1:01:55a bit of luck, it will come through at the other end

1:01:55 > 1:01:56and they might like it.

1:02:00 > 1:02:01There's a lot of pans going on.

1:02:01 > 1:02:03This looks to me a bit like a pro kitchen, Charley.

1:02:03 > 1:02:06Oh, you know, you are always just trying to push the bar a little bit.

1:02:06 > 1:02:08And so I am just trying this.

1:02:08 > 1:02:10In fact, this dish is really because of a mate of mine,

1:02:10 > 1:02:12a guy called Angus Jones, opened up a restaurant.

1:02:12 > 1:02:14I was so proud of Angus.

1:02:14 > 1:02:17Angus is one of my oldest, oldest mates.

1:02:17 > 1:02:20So this is one of his dishes that I am doing.

1:02:20 > 1:02:24- He'll probably never talk to me again after this.- What is the dish?

1:02:24 > 1:02:27Well, it is supposed to be sirloin steak with snails,

1:02:27 > 1:02:32and then it will have like a crumb and Parmesan and parsley top to it.

1:02:32 > 1:02:35And then there is going to be, like, a really buttery potato

1:02:35 > 1:02:38with a red wine port sauce.

1:02:38 > 1:02:41- You've put quite a bit of yourself into this competition.- Yeah.

1:02:41 > 1:02:44Like anything. Anything that you enjoy, you put your heart into.

1:02:44 > 1:02:46When I am riding motorbikes or racing dirt bikes or whatever,

1:02:46 > 1:02:48I get a real adrenaline rush.

1:02:48 > 1:02:51And when you are doing some pressured stuff like this,

1:02:51 > 1:02:53you get that same rush.

1:02:55 > 1:02:56Charley is really going for it.

1:02:56 > 1:03:00What he is attempting there is a professional chef's dish.

1:03:00 > 1:03:02That steak needs to be lovely and moist and well rested.

1:03:02 > 1:03:04The snails need to melt in your mouth.

1:03:04 > 1:03:07And that mash has to be wonderful and creamy.

1:03:08 > 1:03:11You've got just 30 minutes left.

1:03:11 > 1:03:1430 minutes between you and a finals place.

1:03:19 > 1:03:23- Biggins, big day?- Huge day. - What are you going to make for us?

1:03:23 > 1:03:28Well, my inspiration is my great auntie Vy, my mother's auntie Vy.

1:03:28 > 1:03:33And she was an incredible woman, a real snob.

1:03:33 > 1:03:37And as a child, I used to go and stay with her and she would teach me

1:03:37 > 1:03:38how to do all different foods.

1:03:38 > 1:03:41A trifle, which I am going to do for you today.

1:03:41 > 1:03:43So it is Auntie Vy's sherry trifle.

1:03:43 > 1:03:45She was so inspirational that...

1:03:45 > 1:03:48I come from Wiltshire, all my family, we all talk like that.

1:03:48 > 1:03:51And she insisted I have elocution lessons.

1:03:51 > 1:03:53It was because I had elocution lessons that

1:03:53 > 1:03:55I then was interested in theatre.

1:03:55 > 1:03:57And it was from there, I went to Salisbury Rep and then

1:03:57 > 1:03:59to Bristol Old Vic and started my career.

1:03:59 > 1:04:01So everything is down to Aunty Vy.

1:04:01 > 1:04:04- Biggins, seriously, I love a trifle.- Yeah.

1:04:04 > 1:04:08- But is a trifle going to get you into the final?- I don't know.

1:04:08 > 1:04:13My thing on this was inspiration, and the most inspirational person

1:04:13 > 1:04:14in my life as far as cooking,

1:04:14 > 1:04:16the early days of cooking, was my Auntie Vy.

1:04:16 > 1:04:17So I had to do it for her.

1:04:17 > 1:04:20And if that doesn't get me through, then that's fine,

1:04:20 > 1:04:23but, I mean, it had to be Auntie Vy because she was...

1:04:23 > 1:04:25She made me what I am today.

1:04:28 > 1:04:32Auntie Vy's trifle is not hugely ambitious from Biggins because you

1:04:32 > 1:04:37are basically layering up sponge, custard, some fruit and nuts.

1:04:37 > 1:04:40I mean, it doesn't show a great deal of cookery skill.

1:04:40 > 1:04:43But we have seen him do simple before and create delicious,

1:04:43 > 1:04:45so possibly...

1:04:47 > 1:04:49It is simple, but I think simple is good.

1:04:49 > 1:04:53I am just anxious that it is going to set in time.

1:04:53 > 1:04:56So I am in the lap of the gods today.

1:05:01 > 1:05:04Because this dish doesn't have many components,

1:05:04 > 1:05:07you've got to get each one just right.

1:05:07 > 1:05:09It's the kind of dish you want them to go,

1:05:09 > 1:05:11"I want to lick my plate clean."

1:05:17 > 1:05:21- What is your dish, Sophie? - Fillet steak with snails.

1:05:21 > 1:05:23- Oh!- It's a bit weird. I thought it was weird,

1:05:23 > 1:05:25because Charley is doing it, I couldn't believe it.

1:05:25 > 1:05:29And some horseradish mash and carrots.

1:05:29 > 1:05:30Where does the dish comes from?

1:05:30 > 1:05:33Well, one weekend, Richard and me took the boys away to this hotel

1:05:33 > 1:05:35in Cornwall and we didn't realise...

1:05:35 > 1:05:39It was very snaz and we didn't realize it was quite so snaz.

1:05:39 > 1:05:43And we went down to the restaurant and it was quite tense.

1:05:43 > 1:05:45The menu was like, "What are the boys going to eat?"

1:05:45 > 1:05:48Because they were about six. And I saw steak.

1:05:48 > 1:05:51And I went, "Steak, we'll have four of those, please."

1:05:51 > 1:05:54But then I saw it came with snails and I thought...

1:05:54 > 1:05:57And they got it and they went, "There are snails on this,

1:05:57 > 1:05:59"Mummy, and that is really bad."

1:05:59 > 1:06:02And we went, "No, they're lovely, eat it." And, "Yummy, lovely."

1:06:02 > 1:06:06And they ate it and they loved it.

1:06:08 > 1:06:10Before that, the waitress, she brought this

1:06:10 > 1:06:13cup of like cappuccino-looking thing and we said, "Oh, thank you."

1:06:13 > 1:06:15And she said, "That's mushroom cappuccino."

1:06:15 > 1:06:20And Waldo, who was about six, he went, "Oh, that's my favourite."

1:06:20 > 1:06:22And I just was so proud of him.

1:06:25 > 1:06:28Snails, steak, horseradish mash and a red wine sauce

1:06:28 > 1:06:31actually speaks to my inner depths.

1:06:31 > 1:06:35The dish was inspired from a night that was actually quite funny.

1:06:35 > 1:06:38And if it can be delicious and put a smile on my face,

1:06:38 > 1:06:39she has done the job.

1:06:42 > 1:06:45You've got just 15 minutes left, guys, 15 minutes.

1:06:51 > 1:06:55Lots of ambition going on, but however, there is one person

1:06:55 > 1:06:57wandering around the kitchen, tasting everyone else's food

1:06:57 > 1:07:00because he hasn't done very much, and that's Biggins.

1:07:02 > 1:07:03Perfect!

1:07:05 > 1:07:09It is your five-minute call. Finishing touches, please.

1:07:23 > 1:07:25Stop! Time's up.

1:07:25 > 1:07:26Time's up.

1:07:31 > 1:07:32Jodie, please.

1:07:39 > 1:07:40Mm.

1:07:43 > 1:07:46Jodie's dish is inspired by her mother.

1:07:47 > 1:07:52She has cooked pan-roasted salmon fillet on a crab risotto

1:07:52 > 1:07:54with a lobster bisque.

1:07:59 > 1:08:00Beautiful colours.

1:08:00 > 1:08:02Love the look of that bisque.

1:08:11 > 1:08:13I love your bisque.

1:08:13 > 1:08:17A good lobster bisque like that tastes almost like caramel sweet.

1:08:17 > 1:08:22Really lovely. Your rice is soft but not sloppy.

1:08:22 > 1:08:25Your salmon...maybe a little bit over.

1:08:27 > 1:08:30My complaint is here I completely lose the crab.

1:08:30 > 1:08:33- Because have you put Parmesan in there as well?- Mm-hm.

1:08:33 > 1:08:36A lobster bisque and a salmon

1:08:36 > 1:08:40and Parmesan is far too much for the poor little crab.

1:08:40 > 1:08:43In saying, that is a good-looking dish with very,

1:08:43 > 1:08:46very good technique.

1:08:46 > 1:08:47I'll tell you, I agree with him.

1:08:47 > 1:08:50I love that freshness of lemon from the lemon zest flowing

1:08:50 > 1:08:54through the whole thing. Your rice is cooked absolutely beautifully.

1:08:54 > 1:08:57Your bisque is rich as you like and on that edge of salty

1:08:57 > 1:08:59and tasting of the sea.

1:08:59 > 1:09:01The salmon... It's here nor there for me.

1:09:02 > 1:09:05Saying that, I watched you work today, Jodie,

1:09:05 > 1:09:09you are demonstrating skill, style, elegance and finesse.

1:09:09 > 1:09:11And flavour in abundance.

1:09:11 > 1:09:14- Very, very good indeed.- Thank you.

1:09:16 > 1:09:19They were complementary. So I was really pleased.

1:09:19 > 1:09:24I am really proud of it. I think my mum would love it.

1:09:24 > 1:09:27And so that's what my aim was for the day.

1:09:33 > 1:09:38Amanda's dish, inspired by her mother's move to rural Ireland,

1:09:38 > 1:09:42is duck breast served with cavolo nero,

1:09:42 > 1:09:46cauliflower puree flavoured with star anise,

1:09:46 > 1:09:51beetroot crisps, blood orange sauce and a red wine jus.

1:09:54 > 1:09:56A huge amount of work, Amanda.

1:09:56 > 1:09:58Huge amount of work.

1:10:07 > 1:10:12Really juicy, pink duck, with a crispy, well-seasoned skin.

1:10:12 > 1:10:14Lovely!

1:10:15 > 1:10:18Absolutely adore the blood orange sauce.

1:10:19 > 1:10:21I don't like the puree.

1:10:21 > 1:10:23I find it too weak.

1:10:23 > 1:10:29I particularly dislike the sauce you have made from the cooking juices.

1:10:29 > 1:10:32I find that sharp.

1:10:32 > 1:10:33Far, far too sharp.

1:10:33 > 1:10:35The way I feel about this dish,

1:10:35 > 1:10:38I had this sort of earthy farmyard that comes with that

1:10:38 > 1:10:40beautifully cooked duck,

1:10:40 > 1:10:43the rich smokiness that comes from your cauliflower

1:10:43 > 1:10:46and then that real earthiness that comes from your cavolo nero.

1:10:46 > 1:10:49I think that is a lovely, lovely combination.

1:10:49 > 1:10:51I then, as I am walking through the farmyard,

1:10:51 > 1:10:55am battered by a huge ball of blood orange sauce.

1:10:55 > 1:10:58And that blood orange sauce has toppled me across the fence

1:10:58 > 1:11:02and I have fallen on my back and I am winded. I...

1:11:02 > 1:11:05I can't get on with cauliflower and blood orange together.

1:11:05 > 1:11:07That's my issue.

1:11:07 > 1:11:09I loved the way you cooked that duck, though.

1:11:11 > 1:11:14I don't know whether I'll ever impress with that dish.

1:11:14 > 1:11:16I think bits of the dish might have been impressive.

1:11:16 > 1:11:19As a whole, I'm not sure whether the dish worked.

1:11:28 > 1:11:31Charley's dish, inspired by his close friend,

1:11:31 > 1:11:36Angus, is sirloin steak topped with a snail persalade,

1:11:36 > 1:11:41breadcrumbs, parsley and Parmesan, with scorched onions,

1:11:41 > 1:11:47parsley puree, buttery potato puree and a red wine and port sauce.

1:11:48 > 1:11:52I've got to say, I'm not a fan of this presentation.

1:11:52 > 1:11:56To me, it looks like an Aztec fertility god.

1:11:57 > 1:11:59I'm...I'm not sure where it's going.

1:11:59 > 1:12:01- I'm not a fan of over decoration of food.- OK.

1:12:12 > 1:12:14I love the steak, beautifully cooked,

1:12:14 > 1:12:18topped with salty Parmesan and rich, but slippery snails.

1:12:18 > 1:12:21All with that onion and red wine.

1:12:21 > 1:12:25Your red wine sauce is as shiny and sweet and sumptuous as you

1:12:25 > 1:12:29like with that creamy, buttery, perfectly made mashed potato.

1:12:29 > 1:12:32I love the bitter, burnt, burnished onions on the side

1:12:32 > 1:12:34and the little bits of parsley puree.

1:12:34 > 1:12:37Charley, that is the best thing you've cooked in the competition.

1:12:37 > 1:12:38Wow.

1:12:38 > 1:12:42Beautifully cooked steak, really lovely buttery potato.

1:12:42 > 1:12:46Really good, sweet, deep sauce. I also like the crunch of the onion.

1:12:46 > 1:12:48I love the sweetness of the snails.

1:12:48 > 1:12:51That is proper, big boy, grown-up cooking.

1:12:52 > 1:12:55- Thanks, Charley. - Thank you very much.

1:12:57 > 1:12:59Gregg didn't particularly like the presentation.

1:12:59 > 1:13:01I thought, "Uh-oh, here we go."

1:13:01 > 1:13:04- And they really liked it. - And, God, the relief!

1:13:04 > 1:13:06I almost felt like crying.

1:13:17 > 1:13:20Sophie has cooked a dish inspired by her family holiday.

1:13:22 > 1:13:25She has made fillet steak with garlic snails,

1:13:25 > 1:13:30horseradish mash, honeyed carrots and peas shoots with

1:13:30 > 1:13:35a side of horseradish cream and a Madeira and port sauce.

1:13:36 > 1:13:38That, to me, is beautiful.

1:13:38 > 1:13:40Absolutely lovely.

1:13:40 > 1:13:43It has got pattern without formality.

1:13:43 > 1:13:46You have succeeded in actually capturing your own

1:13:46 > 1:13:49style of presentation. I think that's really good.

1:14:01 > 1:14:04There is so much in this dish for me to admire.

1:14:04 > 1:14:06Your mashed potato is creamy and smooth

1:14:06 > 1:14:09and it has got the hint of horseradish at the end of it.

1:14:09 > 1:14:11Your steak is brilliantly cooked,

1:14:11 > 1:14:14your snails have just the right texture and they smack of garlic.

1:14:14 > 1:14:16I love the whole lot!

1:14:17 > 1:14:18Your colours are vibrant

1:14:18 > 1:14:21and everything on there is cooked really, really well.

1:14:21 > 1:14:22Love the sheen of the sauce.

1:14:22 > 1:14:26Love the slipperiness of those snails with all the garlic

1:14:26 > 1:14:27and all the onions.

1:14:27 > 1:14:30Your potatoes, lovely with horseradish running through it.

1:14:30 > 1:14:34Really tasty. Your carrots are buttery and rich.

1:14:34 > 1:14:37- Your sauce, as beautiful as it looks, is too sweet for me.- Yeah.

1:14:37 > 1:14:39Too sweet again.

1:14:40 > 1:14:42- Thank you.- Thank you. Thank you.

1:14:45 > 1:14:47It's funny how emotional you feel.

1:14:47 > 1:14:49I don't know, it must be just because it is such

1:14:49 > 1:14:50a fundamental thing, food,

1:14:50 > 1:14:53and there is something about John and Gregg when they like it,

1:14:53 > 1:14:56their approval suddenly becomes immense.

1:15:03 > 1:15:07Biggins has cooked his great auntie Vy's sherry trifle.

1:15:08 > 1:15:14Layers of sponge cake soaked in sherry, raspberry jam, custard,

1:15:14 > 1:15:18whipped cream, topped with fresh raspberries and toasted almonds.

1:15:20 > 1:15:22It's a good-looking trifle.

1:15:22 > 1:15:26It is only a trifle, but it is a good-looking one.

1:15:26 > 1:15:30It wouldn't be right for you to serve something small, would it?

1:15:30 > 1:15:32HE LAUGHS

1:15:32 > 1:15:36I mean, it has got to be as big and as brash and as loud as you are.

1:15:36 > 1:15:38- It's, uh... - This is an individual portion.

1:15:38 > 1:15:40HE LAUGHS

1:15:40 > 1:15:42- Oh, my word.- Wow.

1:15:45 > 1:15:47Can smell the booze on it.

1:15:51 > 1:15:55It is as much sherry as it is trifle.

1:15:55 > 1:15:58I like your creamy custard. I like the cream on top.

1:15:58 > 1:16:02I feel, in my mind, it needs a bit more texture.

1:16:02 > 1:16:03Lovely flavours.

1:16:03 > 1:16:06The booze you've put in there gives it a slight sweetness.

1:16:06 > 1:16:08It also gives heat as well.

1:16:08 > 1:16:13However, I've got cream on top of custard on top of very,

1:16:13 > 1:16:16very soggy sponge fingers.

1:16:16 > 1:16:17It's wet.

1:16:17 > 1:16:21I love to eat a trifle, but I have to question how much skill

1:16:21 > 1:16:23goes into it for a MasterChef final.

1:16:26 > 1:16:29It is emotionally draining to be cooking something that means

1:16:29 > 1:16:31so much to you.

1:16:31 > 1:16:33Perhaps if I thought about it,

1:16:33 > 1:16:35I should have done something

1:16:35 > 1:16:37a little bit more for the final, I suppose.

1:16:46 > 1:16:49Wayne's dish is inspired by his partner, Jose.

1:16:50 > 1:16:56He has made a seafood paella with prawns, mussels, clams,

1:16:56 > 1:16:58squid and cod.

1:17:02 > 1:17:05I think it just looks great. I think it looks opulent,

1:17:05 > 1:17:07it's vibrant with the colours of saffron,

1:17:07 > 1:17:09it's rich with seafood, the mussels are open.

1:17:09 > 1:17:12- I just hope it is all cooked really well.- So do I.

1:17:21 > 1:17:25I think we should have some more Jose-inspired dishes on the show.

1:17:25 > 1:17:28That's a damn good paella.

1:17:28 > 1:17:31The fish that I've picked up out of your paella is cooked really,

1:17:31 > 1:17:33really well and adds lovely, fresh,

1:17:33 > 1:17:36sweet notes to an otherwise

1:17:36 > 1:17:39well-seasoned, saffron-rich rice dish.

1:17:39 > 1:17:43Very, very good indeed. The saffron humming through it

1:17:43 > 1:17:45is delightful.

1:17:45 > 1:17:48Wayne, well done.

1:17:48 > 1:17:49Well done.

1:17:50 > 1:17:52It's times in this competition...

1:17:52 > 1:17:54I say at the start, I want to be stirred a bit.

1:17:54 > 1:17:56I want to be a bit emotional.

1:17:56 > 1:17:58And I tell you what, it brings a tear to my eye.

1:17:58 > 1:18:00And I'll tell you why.

1:18:00 > 1:18:03Because you work like nobody I've ever seen before.

1:18:03 > 1:18:06And you go back from being absolutely disastrous like it

1:18:06 > 1:18:09was for you with the afternoon tea and you struggle back.

1:18:09 > 1:18:13And what I've got here is something from somebody who really cares.

1:18:13 > 1:18:17- That, Mr Sleep, is delicious.- Thank you.

1:18:17 > 1:18:18It's really quite accomplished.

1:18:18 > 1:18:20Phew!

1:18:20 > 1:18:23I am in shock and happy and...

1:18:23 > 1:18:25You know, very emotional, actually.

1:18:29 > 1:18:32To have got this far first of all and... I can't speak.

1:18:35 > 1:18:37Oh, bless you.

1:18:37 > 1:18:40Thanks, mate, it was a pleasure eating it. Thank you very much.

1:18:52 > 1:18:56I was very nervous about cooking this dish today, and to cook it

1:18:56 > 1:19:00because I love Jose put extra

1:19:00 > 1:19:04into my achievement and my ability, I think.

1:19:04 > 1:19:07I felt the whole family was with me from Spain,

1:19:07 > 1:19:10and they were all in the dish, helping away.

1:19:18 > 1:19:21Lovely people with a fair amount of cookery skill.

1:19:21 > 1:19:23And it has been an absolute joy.

1:19:23 > 1:19:25I've loved it, and that is the truth.

1:19:27 > 1:19:30Um, right, to the serious point at hand.

1:19:30 > 1:19:34You've done your bit, we now actually have a tough job.

1:19:34 > 1:19:36We will call you back in when we are ready.

1:19:36 > 1:19:38Thank you very much, ladies and gentlemen. Thank you.

1:19:47 > 1:19:49Oh, my Lord!

1:19:55 > 1:19:58I like these guys and it has been a great competition.

1:19:58 > 1:20:02But it is about the food. There were some ups and downs.

1:20:02 > 1:20:05Two of them today, I think, cooked absolutely beautiful.

1:20:07 > 1:20:09A couple of them... Some mistakes.

1:20:09 > 1:20:12And for me, one person is definitely going home.

1:20:12 > 1:20:14I am very disappointed with Biggins.

1:20:14 > 1:20:17I don't think going for a final you can do a trifle.

1:20:17 > 1:20:20And if you do a trifle, it better be a very good one.

1:20:20 > 1:20:23It was more a bowl of warm custard with whipped cream on top

1:20:23 > 1:20:24and sherry.

1:20:24 > 1:20:28And I love a bowl of custard, don't get me wrong, but at this

1:20:28 > 1:20:31stage of the competition, I don't believe it is enough.

1:20:31 > 1:20:35It was very important for me to do that trifle today, somehow.

1:20:35 > 1:20:37However,

1:20:37 > 1:20:42I don't think, on the overall part of it, it was enough for the boys.

1:20:43 > 1:20:47Charley had a good round. You and I both loved his adventure.

1:20:47 > 1:20:49I didn't like his presentation,

1:20:49 > 1:20:52but there was no arguing with the flavour combinations.

1:20:52 > 1:20:54It was a grown-up plate of food.

1:20:54 > 1:20:56I don't care about his presentation today

1:20:56 > 1:20:59because I thought his food was delicious.

1:20:59 > 1:21:01Sophie frustrated me today

1:21:01 > 1:21:05in that her dish was the best looking dish in the room.

1:21:05 > 1:21:06The mash was lovely, the steak was lovely,

1:21:06 > 1:21:09the snails with the garlic was a lovely.

1:21:09 > 1:21:13Everything was wonderful, but her sauce was too sweet.

1:21:13 > 1:21:15But I've got to say, her cooking today was sound.

1:21:15 > 1:21:17And with a little bit more nurturing, I think

1:21:17 > 1:21:21we can see a starlet in the making from Sophie.

1:21:21 > 1:21:24Jodie is a good cook and I think she showed ability

1:21:24 > 1:21:28and her skill today, but she overdid the flavours.

1:21:28 > 1:21:31You can't have crab risotto that doesn't taste of crab.

1:21:31 > 1:21:33Saying that, it was a very, very good dish.

1:21:33 > 1:21:35And you know as well as I do,

1:21:35 > 1:21:39a spoon and you, and you would've finished the whole thing off.

1:21:40 > 1:21:44There is something about Wayne that throughout this competition

1:21:44 > 1:21:46there have been ups and downs.

1:21:46 > 1:21:49And there have been massive downs and massive ups.

1:21:49 > 1:21:51I loved that paella.

1:21:51 > 1:21:52I absolutely loved it.

1:21:52 > 1:21:56Each individual item of seafood was cooked beautifully.

1:21:56 > 1:21:57And you could taste it.

1:21:57 > 1:21:59He did it for a reason today,

1:21:59 > 1:22:01and that was because he wanted to impress his partner.

1:22:01 > 1:22:03And I tell you what, he impressed me and you,

1:22:03 > 1:22:05and I'm sure that Jose will be proud of him.

1:22:07 > 1:22:09Amanda has shown cookery skill,

1:22:09 > 1:22:12but she has shown an inability to match flavours.

1:22:12 > 1:22:15Amanda's duck was cooked beautifully, I liked the

1:22:15 > 1:22:18cavolo nero underneath and I loved the spiciness of that cauliflower.

1:22:18 > 1:22:21But orange and cauliflower doesn't work in my mind,

1:22:21 > 1:22:24and that bitter, sharp sauce that was made from the cooking

1:22:24 > 1:22:27juice of the duck was not pleasant with the rest of it.

1:22:27 > 1:22:29For me, as a dish, it clashed.

1:22:32 > 1:22:34The issue is, we've got four places in the final.

1:22:34 > 1:22:36- Biggins is gone.- Yep.

1:22:36 > 1:22:41- And for me now it is either Wayne or Amanda.- Yeah, I agree.

1:22:42 > 1:22:45For me, it is win-win. If I stay, fantastic.

1:22:45 > 1:22:49And if I go home today, I'll just be really proud that I got so far.

1:22:51 > 1:22:55Gosh, if I could stay a few more days, I'd be over the moon.

1:22:57 > 1:23:01It would teach me that you can go out there and, if you really

1:23:01 > 1:23:03put your mind to something,

1:23:03 > 1:23:06you might be very surprised what happens.

1:23:21 > 1:23:23What a great day.

1:23:23 > 1:23:26What a fantastic competition.

1:23:26 > 1:23:29Lots of emotion in here today. Lots of fire.

1:23:29 > 1:23:32And some very, very good dishes.

1:23:32 > 1:23:34Sadly, two of you are leaving.

1:23:37 > 1:23:40First person to leave us...

1:23:41 > 1:23:43..is Biggins.

1:23:44 > 1:23:49- Thank you so very much. - Thank you very much.- Thank you.

1:23:49 > 1:23:51Go out there and win it now, one of you.

1:23:53 > 1:23:56- Take care. Thanks, boys. - Ta-dah, Biggins.

1:24:03 > 1:24:08It's been a blast. It really has been such great, great fun.

1:24:08 > 1:24:13One's learnt so much, one's made a lot of new friends.

1:24:13 > 1:24:17It has been the most wonderful experience ever.

1:24:17 > 1:24:19And I wouldn't have missed it for the world.

1:24:23 > 1:24:25The second person leaving us...

1:24:32 > 1:24:34..is Amanda.

1:24:34 > 1:24:37- Thank you very much, Amanda. - Thank you.- Well done.

1:24:39 > 1:24:42It has been so fabulous, thank you.

1:24:42 > 1:24:43Bye-bye.

1:24:47 > 1:24:50I'm really chuffed to have got so far.

1:24:50 > 1:24:53It has just been a fabulous thing to be a part of.

1:24:53 > 1:24:55And it really has given me

1:24:55 > 1:24:58just such a lovely feeling of enjoying cooking again.

1:24:58 > 1:25:00So, I'm really happy.

1:25:04 > 1:25:06Oh, my God!

1:25:06 > 1:25:09To get through is the cherry on the icing!

1:25:09 > 1:25:11It's just incredible.

1:25:11 > 1:25:14You know, there's that joy and then there's that all kind of

1:25:14 > 1:25:16realisation of, "Oh, my gosh,

1:25:16 > 1:25:18"I don't have any recipes left inside me."

1:25:18 > 1:25:21So, you know, it's back to the drawing board.

1:25:21 > 1:25:25Just gobsmacked. Totally, totally delighted.

1:25:27 > 1:25:29It's ridiculous - final four!

1:25:29 > 1:25:33I think my boys will be proud.

1:25:33 > 1:25:37But they'll also be like, "She'll be back in that kitchen,

1:25:37 > 1:25:39"tearing her hair out."

1:25:47 > 1:25:49Next week,

1:25:49 > 1:25:53it's the Celebrity MasterChef finals.

1:25:53 > 1:25:54To reach the summit,

1:25:54 > 1:25:58the remaining celebrities will face their most daunting challenges yet.

1:25:58 > 1:26:00- Come on!- Ah!

1:26:00 > 1:26:03Oh, my gosh, there's...a lot of people there.

1:26:03 > 1:26:04It has all gone a bit Pete Tong.

1:26:04 > 1:26:06HE YELLS, SHE LAUGHS

1:26:10 > 1:26:13Will I be glad when this is over.

1:26:13 > 1:26:16This is a savagely unappealing plate of food.

1:26:19 > 1:26:22At the end, only one of them can become

1:26:22 > 1:26:24Celebrity MasterChef champion.