Episode 12 Celebrity MasterChef

It's the final week of Celebrity MasterChef.

To stay in the competition,

the remaining four cooks face two gruelling challenges.

Oh, come on!

Ah!

Oh my gosh, there's a lot of people there.

It's all gone a bit Pete Tong.

HE STIFFLES A SCREAM

SHE LAUGHS

HE CLICKS TONGUE

I can't feel my lips.

That was evil.

Will I be glad when this is over.

This is a savagely unappealing plate of food.

At the end, only three of them

will go into the final to fight for the title.

Four years ago, Celebrity MasterChef came to cook for the workers

building the Olympic Park.

Today, Jodie, Wayne, Charlie

and Sophie are back at the site to take on a new challenge.

Welcome to the Queen Elizabeth Olympic Park,

home, of course, to the fabulous 2012 Paralympics and Olympics.

Now the park has reopened to everybody.

To celebrate this we got a bit of a party going. A street party.

And you're catering for it.

THEY GROAN

OK.

Today your job is to make street food.

Lunch is at 1.00 You've got a huge amount of work to do

because there are over 100 people coming to the party.

Good luck. Off you go.

Right. Look at this.

Each team will have three hours to make 25 portions of four dishes.

What's this?

Sophie and Charlie have been given ingredients to make Asian

street food, including chicken wings, chicken breasts and prawns.

Noodles and spring rolls.

SOPHIE LAUGHS

I'm going blank. I'm going more and more blank.

Asian vegetables, spices and sauces.

Love this type of food. Really familiar and happy eating it.

The cooking of it, that remains to be seen.

I'm absolutely freaking out with this actually.

I don't really cook this.

Their first task is to come up with four dishes.

-Veggie spring rolls with green papaya salad.

-Would that work?

Jodie and Wayne's ingredients are for South American street food.

Fish fillets, chicken breasts, chorizo sausages and pork belly.

What about doing mini ribs?

Yeah. I don't know. I've never done that before.

Rice, beans, tacos and tortillas.

-We'll do chicken fajitas.

-Yes. Yes, OK.

-I can do a salsa, a guacamole...

Just before you start anything,

you are going to have to have one cold dish, at least.

-Yep.

-You've got to have a meat, a fish, a vegetarian.

-Yep.

Then think about one thing that goes in the deep fryer,

one for stove top and one that comes out of an oven.

You see? So you're using all the equipment.

If you try and do the whole lot on the stove top,

you're not going to make it work.

You've got lovely sweet potatoes.

If you take those and slice those sweet potatoes and roast them

on a tray with some chillies,

just a slice of that with something on top would be delicious.

Yeah. Lovely. That's a good idea.

OK. Think about the cooking of everything.

How you're going to cook it and how you are going to serve it.

Do you think we'll have time to do sticky chicken

-and sweet and sour pork?

-OK.

Tell me, where are we at?

We thought we'd do a chicken pad Thai with flat noodles.

Right, so that's one.

The sticky chicken sounded appealing.

For the fish, we'd do a Thai green prawn curry.

Right.

And for the veggie, vegetarian spring rolls with the green papaya

-salad with lime and chilli and peanuts and things.

-OK.

What you're doing is good,

but you've got to do more than one spring roll on a plate.

Remember, with Asian food, preparation is key.

Jodie and Wayne have decided to make chicken fajitas,

pork belly with creamed corn and a vegetarian sweet potato dish.

All served with classic South American dips.

I think it helps that I did spend a bit of time in South America.

I kind of roughly know.

My team-mate Jodie, thank God I've got her.

But they've yet to settle on their fourth dish.

We could do a fish paella.

Fish paella!

WAYNE LAUGHS

-Got it!

-Let's do it!

Today's lunch guests will include those who use the park's

recreational areas as well as sports professionals who

use its facilities, such as the velodrome...

..aquatic centre...

..and stadium.

MasterChef is here. I'm expecting to taste some great street food.

We've got loads of people who helped to make this park come alive.

I'm going to beat them all to get to the front of the queue

to get the street food. I've got the elbows ready.

20 minutes in and Sophie is starting to make the Thai green curry

marinade for the prawns.

I do a green marinade at home with chicken and sometimes with fish.

It's just remembering all the elements.

You whizz it up, but the quantities as well are a bit weird.

While Charlie...

What that? That's not soy sauce.

..is making soy, hoisin, garlic, ginger

and chilli marinade for the sticky chicken wings.

I've never made a marinade like this before.

Just don't know. Just got to keep calm and carry on.

This is so out of my comfort zone.

Ah! What happened there?

LAUGHING: Did it explode?

No, it just came dribbling out the bottom.

Let me get some cloth. Hang on a sec.

It's all just fallen apart. I'll get it, don't worry. You carry on.

I don't know, it all just came pouring out.

-It's weird, isn't it?

-Yeah, I don't know quite what happened there.

Next door, Jodie is making good progress with the guacamole.

While Wayne preps the ingredients for the fajitas.

What am I going to put in to make it spicy?

-Chillies, darling.

-Chillies.

-Wayne...

-Yeah?

What do you know about South American food?

I don't normally eat this kind of food ever.

Even the language I don't understand.

I might call a taco a fajita or a burrita.

Or a burrito a taco or fajita. It's complicated.

Is this the start of a dance?

It could be, couldn't it?

It could be a new style. BOTH: Taco, fajita, burrita.

Burrita, taco, fajita.

LAUGHING: Very good.

Are you going to work under your partner's lead?

Oh, yes, definitely. I'm under her already, she so tall.

-And I'm so small.

-You are happy for Jodie to take the lead?

Yes. Absolutely. If there are two leaders, it never happens anyway.

We are at the Olympic Park, Charlie!

I've always wanted to be in one of these vans.

Charlie's marinade is finally ready.

I just think I'm overwhelmed with it all at the moment.

That looks lovely, Charlie.

Total panic, you know, total panic.

-Hello guys.

-Hey.

-Hey.

Charlie, forgive me, but when John announced who was doing what food,

you looked really disappointed.

I did. Pan-Asian food kind of scares me a little bit.

How do you feel now you are under way? Cos you look a lot different.

Yeah. I think we've got more of a plan.

I think Sophie is the right person to be with.

Nothing gets her in a flap.

This, to me, looks like a very strong team.

Do you expect to beat the other two?

We are going to beat them, and we are going to beat them hands down.

There are going to be huge queues on this side and nothing over there.

GREGG CHEERS

Normally when I do a fajita, I get those little packs,

I tear open a thingy and marinate the chicken.

So I'm just throwing some things in that I think should be there.

-Paprika.

-Have you got garlic? Shall I do these garlics?

-Stick some in the chicken, angel.

-Right, OK. I'll get a spoon.

JOHN: Wayne and Jodie are an interesting mixture.

Because Jodie just tells Wayne what to do.

-Honey, do you think this is enough garlic?

-Yep, don't kill it.

And Wayne does it.

-I've just sprinkled it over the surface.

-Yeah, yeah, no more.

-That's enough. Shall I mix it?

-Yeah.

Charlie and Sophie are being quite clever with their dishes,

cos they are cooking dishes that people know.

The issue now for those guys is making sure they've got

lots and lots of flavouring.

-The prep is intense, isn't it?

-Yeah.

Your first hour has gone, guys.

-The first hour is gone already.

-I would push if I was you.

On the other team, with the chicken for the fajitas prepped

Jodie starts to make the refried beans to top the sweet potato dish.

This is going to cook for as long as possible.

But they still have to make the pork dish...

We've got to get roasting these.

I've got to get it on. That's the main thing.

..and start Wayne's South American paella from scratch.

-You do the cream corn.

-I've got to do two lots of the paella.

-And we put the chicken there.

-We've only got two rings.

-How are you doing, sunshine?

-I don't know where we are.

I know we've got very little time

and I've got to get the rice with the fish on now.

But I can't get mine on until she has finished hers.

-Right.

-Cos we've only got two burners.

-That's right, isn't it, darling?

-Yes.

-If you are going to run out of time

and you have to compromise these dishes, have you worked out how?

No, that doesn't come into my dictionary really, compromise.

We are going to get it done.

Do you know what is a lot worse than simple food? No food at all.

I've got serious reservations about the South American caravan.

Jodie, I think, may have to be less ambitious with her dishes

if she's going to get this out in time.

Charlie is now working on the pad Thai.

-There is still a lot to do.

-Lot to do.

While Sophie is making the chilli satay sauce for her prawn skewers.

What does it taste like?

-Mmm.

-Mmm.

Jodie is also chopping chillies.

I don't know if these are stinkingly hot or not.

Wow, that's hot!

SHE SHRIEKS

-That's hot!

-Is it?

-Where is the water?

-Oh, these chillies are hot.

-Wooo!

# Burning with ecstasy

Woo-hoo!

# All right... #

My mouth is on fire.

HE CLICKS TONGUE

-Here you are, eat this.

-They won't be able to eat it.

Oh, chicken satay!

SHE LAUGHS

Scotch bonnet, have you put much in or not?

-Is that what that was, a scotch bonnet?

-Yeah.

That was evil.

HE CLEARS THROAT

I've got to cool that down.

I can't feel my lips.

THEY LAUGH

Oh, God!

I honestly can't feel my lips.

HE CHUCKLES

Uh-oh.

Not long till lunch.

I wouldn't mind them stepping the rhythm up a little bit.

A few more beats per minute I would prefer.

SOPHIE: God, this is amazing, isn't it, this stuff?

With an hour to go, Sophie has made her tofu,

mushroom and carrot filling and can start to assemble the spring rolls.

I'm going to do these with the deep fryer.

Then fresh ones that you don't cook.

We'll get it all done, won't we, Charlie?

I can feel you are doing an amazing job.

-Wayne?

-Yeah?

-We need to get the fish on now. Just come and kick me off.

Wayne finally starts the rice for the paella

but he needs to prep his fish at the same time.

We've got to skin these and I don't know how to.

-I can't do this.

-OK.

-I'm just going to leave them on.

Uh... Do you want me to do it?

-I'm going to use...

-I'm just going to use them as they are.

JOHN: I can smell something burning, Wayne! Your rice is burning.

-That's burning. You better be quick, look. WAYNE:

-Well, quite.

I think this has had it, guys. I'm sorry to tell you.

-What, the rice?

-Yeah.

With the South American van in meltdown...

-OK, get another one on now.

-We haven't got any more rice.

..Sophie is also feeling the pressure.

-How long have we got, Charlie?

-Less than 40 minutes.

These are never ending prawns sticks. I hope they are popular.

I've only got about 120 to go.

-Wayne?

-Yes?

You need to be able to get this rice out of here

because the bottom is burnt but the rice is salvageable.

Right, now look.

You are lucky. If you taste this rice... Taste it.

-It's not burnt.

-Right.

-Right?

-Yep.

-This one is all right, this pan.

-Right, yes.

-This one is mullered.

But what you're going to do...

-Take the top bits off.

-Take the top off it.

-Yeah.

And then continue to make the rest of the dish.

Get this stuff out of here quickly, OK.

-But don't get the bottom bit that's burnt.

-Right, OK.

-Quick, quick, quick. Go, go, go!

-Yeah, yeah, yeah.

The latest plan is to save the rice, cos we haven't burnt it all.

It's all gone a bit Pete Tong.

We've just got to get our heads down now and stop messing around.

There's now just 15 minutes till lunch,

and the guests are starting to arrive.

I've never had street food before. I'm quite excited really.

Really excited to try these.

Looking forward to trying lots of different types of food.

-SINGSONG:

-These are not going to be ready on time. La-la-la-la!

Not long till lunch.

Our two vans are in different states of disarray.

I put too much soy sauce in this first batch.

Charlie and Sophie, they could be OK.

But they're going to have to get organised...

Oh, come on!

..and somehow or other, make their food look appealing.

We might make it. We might make it. Fish going in.

Right, I think I've got to get this pork belly out.

Jodie's realised she's going to have to put her foot on that peddle.

Here we are, darling.

..and go like a racing driver.

Because otherwise it's not going to be out.

I've never done this in my life. Wayne, are you all right?

Wayne?

No news is good news, I suppose.

I don't want to worry any of you but there is a crowd developing.

And they're looking for their lunch.

Oh my gosh, look at that! There's a lot of people there.

No pressure.

HE STIFFLES A SCREAM

We've got creativity, and we've got variety.

I just don't know whether we're going to have it done by lunch time.

I can't lift that.

No, I can't lift it.

HE SIGHS

Ow!

-Look alive, darling.

-Yes.

-Smile on your face.

-Yes.

-Tits and teeth.

-Tits and teeth. Yes. That's it, darling.

What would you like from our cuisine, our wonderful dishes here?

In the South American van, Jodie and Wayne have made roast pork

topped with creamed corn, chicken fajitas and fish paella.

And a vegetarian option of roasted sweet potato

topped with refried beans.

All served with guacamole, chilli salsa and a sour cream dip.

In the Asian van, Sophie and Charlie have made chicken pad Thai noodles,

green curry prawns skewers with a cucumber salad

and spicy satay sauce,

sticky chicken wings and green papaya salad,

and one fried, one fresh vegetarian spring roll.

Here they come. Oh, no.

Oh, no.

-Hi.

-Hello, you all right?.

-Welcome to the...

-Mexican cuisine.

-South American cuisine.

-Excellent. How are we?

-How can we help you?

I'd love some fajitas, please.

-Veggie spring roll, please.

-Veggie spring roll.

-Would you like one of these?

-Yes, please.

Look at those noodles.

Wooo!

Dinner is served.

-Could I have a little of everything?

-Yes, you may.

-A little taste.

-A little taste.

-A little taster menu.

-Do you want pork, my love?

-Yes, please.

-Yeah?

-I think that's everything.

-Thank you very much.

-Lovely, thank you.

I've got Wayne's spicy fish dish, which is gorgeous.

Chicken fajita, which is absolutely yummy.

Guacamole and refried beans. It's really gorgeous. Really like it.

I got the pork from the South American van. Very nice.

Had the creamed corn as well, which is gone cos it's very nice.

-Fantastic.

-Absolutely brilliant.

-Fantastic.

-Really good.

-Really good.

-Very tasty.

-The sweetcorn - amazing.

This is really good. It's tasty. It's flavoursome. It's what I expected.

Fantastic.

This is Jodie and Wayne.

Actually, three of them are Jodie and the fish and rice is Wayne.

I think they've done a pretty good job.

There are some really delicious things here.

Really sharp, sweet, well made guacamole.

My favourite thing is the sweet potato with the refried beans.

The pork with sweetcorn is absolutely delicious.

I also really like the flavour in Wayne's rice and fish.

Halfway through lunch and the Asian food is also proving popular.

What can I get you, sir?

-Everything, if possible.

-A bit of everything.

-How about a prawn on a stick?

-OK.

-I've got a little bit of prawn.

-And chicken wings would be great as well.

-Chicken wings as well, OK.

-We've got a big basketball match this afternoon

so we want to make sure we've got all the right ingredients.

This is power food, this is.

-There you go. I think that's a bit of everything.

-Thank you.

The satay prawns are lovely. Fresh, spicy, excellent.

I've got chicken pad Thai, which is, again, lovely.

Loving the salad. It's superb.

I have the two vegetarian spring rolls. They are really, really nice.

Looks amazing. I really, really enjoyed it.

I had some chicken wings and I thought it was amazing.

One of the best dishes I've ever had.

This is Sophie and Charlie. Brilliant.

John, it looks like proper street food. It's fantastic.

An Asian feast, mate. An absolute feast.

I love those prawns with the green curry round the outside,

the satay sauce and the cucumber. That's lovely.

And I really like the chicken and the salad together on the plate.

The power they've got in the sweet chilli sauce and in the satay

and the sauce for the sticky chicken is triumphant.

This is a job well done.

-Thank you.

-That's all right.

This is going to have to be the last one, I'm afraid. I'm so sorry.

OK, this is the last of the pad Thai coming up.

We've got no more pork, no more chicken.

That's lovely. Thanks very much.

That's all we've got left. We've sold out. Congratulations.

-Congratulations!

-It went really quickly.

-Look at their line as well.

-I feel bad that...

-JODIE:

-There you go.

-Fabulous. Thank you.

-Good, thank you.

Hurrah!

-We did amazingly.

-We've got nothing left.

-Well done.

Oh, dear.

-I'm knackered.

-Ooh!

Weeks ago, these four would not believe that they could achieve

what they've achieved today.

Two great teams. Jodie commanded.

Wayne definitely became Jodie's workhorse.

They ended up with four really good dishes.

That was quite full-on.

It was very nice and relaxed in the beginning then it all

kind of went to pot.

It went crazy and stressful, then we managed to get everything out.

Yay!

I can't believe I've just done another challenge. It's incredible.

And I'm here to tell the tale.

The fact is, we got it on plates for over 100 people.

It's just phenomenal.

What a buzz is that!

Charlie and Sophie, what an amazing array. Incredible.

From satays through to pad Thai. Absolutely brilliant.

I feel quite elated, actually, at the moment.

I think Sophie and I ended up working really well together.

The first that I thought, oh, this is really hard.

But we got it ready in time. That feels very satisfying.

It's brilliant, this competition. It's hotting up.

After the next challenge, we'll know who our final three are.

One more test to come.

The sort of test that strikes fear into the heart of any good cook -

the critics.

Welcome back. No doubt about today, it's a big day. It's crunch time.

You are cooking today for John and I

and three of the most respected food critics in the industry.

In that room will be ..Charles Campion...

Tracey MacLeod...

..and William Sitwell.

They know their stuff. Get it right.

Two courses from each of you. One hour and 15 minutes.

At the end of this, one of you will leave the competition.

I wish you all the very best of luck.

Let's cook.

Today we find our final three.

Today isn't about playing it safe or getting through the round,

today is about cooking to thrill.

It's about laying down a marker.

This is the sort of cook I am.

Charlie is an adventurous cook with a great deal of skill

who is growing throughout the competition.

Today is a big day. It's going down to the final three.

I'm sure everybody has a big enough ego to be able to,

to want to be in that last three. Of course we do.

What are your two dishes?

For the main we've got a saddle of lamb with lamb's tongue,

a little bit of goat's curd and bagna cauda.

What's bagna cauda?

It's basically milk, anchovies and garlic, which is

reduced down in a kind of mayonnaise. It'll be quite wet.

For my dessert, a chocolate hotpot with banana and maple ice cream.

-These are complex dishes. All in an hour and 15 minutes.

-Yep.

-That's doable.

-It's doable?

-It's doable.

You're hoping this is going to lick the opposition.

You've got to just push it.

I've done so much so far and I just want to see if it works.

-If it doesn't work, you are out the competition.

-Exactly.

So there you go. Go with a bang.

-Good luck, Charlie.

-Thanks. I need it.

Charlie today is playing with dangerous combinations.

We've got salty goat's curd. We've got salty tongues.

And salty sauce.

Will the lamb survive amongst it all?

I'm not quite sure.

A dessert like a chocolate pot, which is rich,

needs something almost sour.

A banana ice cream with maple syrup is going to be

the thickest, sweetest thing ever.

Jodie Kidd is a worker.

Throughout this competition

she has also delivered some great, great food.

I've been thinking so much about today I'm exhausted.

You have to, of course, up your game.

There's a lot that can go wrong.

If it goes right, I think it's enough to maybe impress.

-Jodie?

-Yes?

-You've got a lot of stuff going on here.

An awful lot of stuff. That's why I'm absolutely shaking like a leaf.

-What are you making for us?

-A rump of lamb on a pea and mint puree.

-Then I'm doing a tarragon and goat's cheese fritter.

-Is there a sauce?

Yes. The most important bit, sorry.

Morel mushroom and button mushroom sauce.

Then I'm going to do a kind of deconstructed rhubarb cheesecake.

I've got a feeling this competition is as much about you pushing

yourself as hard as possible as it is presenting beautiful food.

It is. It's a big test. But that's how I live life.

Every so often, there is probably an unnecessary thing on your plate.

-Yes.

-Is there unnecessary things today?

-No.

-OK.

-I promise you.

-Good luck.

-Thank you.

Jodie is absolutely going for it.

Rump of lamb, pea puree, goat's cheese - which I love.

We've got a mushroom sauce, asparagus, and we've got carrots.

It just seems a little bit too much for me.

Dessert is a deconstructed rhubarb cheesecake.

As long as it's sweet and sharp and sour and spicy,

all in equal measures, I'll be really happy.

30 minutes gone. 30 minutes for your first course.

Sophie's presentation is stunning.

Her touch is exceptional.

Today, Sophie, two courses. Absolute perfection.

And no weird flavour combinations.

To cook for these critics is a great honour.

SHE SIGHS

I hope they don't gnash their critical teeth too harshly.

Sophie, you have the look of someone

who has given themselves a lot to do.

I don't know if I've done too much. I hope I've done just right.

What are your dishes for me, John and the critics?

You are going to get some sea bream on a pea puree with

cauliflower fritters and a citrus radish thing.

On a day like today of such importance,

why would you do a main course this unusual?

I'm hoping that when you see it, the bits belong to each other

and you won't go, that's just a load of bits. I'm hoping.

Dessert?

Dessert is a poached pear with vanilla creme anglaise.

-You've still got a lot of work to do, haven't you?

-Yeah, I have.

I can't talk to you any more.

We know that Sophie likes unusual flavours.

That main course is dangerous as you like.

I tell you what, if it works I'm going to be really impressed.

Dessert - she's got that absolutely right.

Poached pear sitting in custard. Yum.

Wayne is our least experienced cook.

Oh!

But if he sets his mind to something, he can achieve anything.

I feel very alarmed about cooking for restaurant critics.

Season well.

This is heavy-duty stuff. This is the real McCoy.

Wayne Sleep, you have upon your bench

my favourite fish in the whole land.

It's poached turbot with Swiss chard and green goddess mayonnaise.

What is green goddess mayonnaise?

It's mayonnaise but then you add herbs to make it green.

-As many as you like. Any different varieties.

-And your dessert?

Lemon posset with Iranian pistachio nuts and crystallised rose petals.

-But you've got a biscuit up there.

-Yes, and shortbread biscuits.

Wayne Sleep, you never ever cease to amaze me.

HE SIGHS

-Cos your menu sounds delicious.

-Well...

How many times have you cooked these dishes?

I've cooked it three quarters, more or less. Nearly once.

GREGG LAUGHS

-Did you run out of time?

-Yeah.

THEY LAUGH

How can you only have ever three-quarter cooked a dish?

Well, quite easily because it took so long.

Critics today, Wayne, how are you feeling?

It would be fantastic if the dish turns out great,

but so far I'm sort of struggling along the way a bit.

-Yes, we haven't got chard made. We haven't got green goddess made.

-No.

-And you haven't got long to go.

-No, that's right.

-Good luck.

-Thank you very much.

-Work hard, Wayne.

-Yep, I will.

Wayne Sleep's poached turbot is the sort of thing that

I would love to order.

But compared to all the other contestants, it's relatively simple.

Dessert - lemon posset with pistachio nuts,

rose petals and a shortbread biscuit. What's not to like?

But can he get the work done?

Just 20 minutes.

I always call it like it is.

If it's good, I'd like to think I'd say so.

If it's not good, I might say that as well.

These are all successful alpha people

and I want to see some really confident alpha food.

Too often people try and overstretch themselves.

You just want to have a decent plate of food.

I don't think that's too much to ask for.

What have I got to do next? I've got to do, I've got to do...

OK, here we go.

Charlie is doing for us saddle of lamb with lamb's tongue,

goat's curd and bagna cauda.

This is very promising.

I'm very fond of dishes that include the tongue of lamb.

Two minutes, Charlie.

I like the sound of Charlie's menu.

Goat's curd and then the bagna cauda.

Strong flavours of anchovy and garlic.

It's the menu of a confident chef, isn't it?

-I'm shaking.

-We can see.

OK, I'm ready to go. OK.

Well done, Charlie. Straight back for your dessert, please.

All this effort for you guys. I'm terrified of you lot.

Charlie has made roast lump of lamb with a garlic and

anchovy bagna cauda sauce, served with sprouting broccoli,

topped with Parmesan shavings,

lamb's tongue, goat's curd and a lamb jus.

Thank you very much. Enjoy.

There are two things that I noticed immediately,

apart from the fact that it's not very elegant.

The lamb looks beautifully cooked.

And the gravy, the jus, looks a bit thin.

I think Charlie has done a really good job.

I think the lamb is almost the perfect piece of lamb.

It's got a really delicious flavour.

I really like the bagna cauda, which is not too clamorous and over fishy.

The curd brings everything together.

It's nice to see the lamb's tongue making an appearance.

It would be nicer, I think, a little bit less cooked.

I love the tongue. I like the crispy fat. I like the anchovy sauce.

I tell you what, does it for me.

15 minutes, Charlie.

I can do this. I can do this. I can do this.

-Just breathe. OK.

-Breathing, breathing.

Seriously, drop your shoulders and breathe.

Just count to 20 and you will be fine.

CHARLIE EXHALES

Dessert - chocolate hotpot with frozen banana cream.

There's a few nice words there, aren't there?

Chocolate, hotpot, frozen banana cream, it sounds all right to me.

Oh, come on, work!

Charlie's dessert, the chocolate hotpot, could be a wonderful,

delicate little treat or it could be the kind of thing you might

get on a children's menu.

I hope Charlie will have done something a bit delicate with it.

You've got three minutes left, Charlie.

OK.

-Happy, Charlie?

-Yeah, I think so.

I don't know, I've never cooked them in these ramekins so I don't know.

That's the other risk.

I'm impressed you got it all done.

It's chocolate hotpot.

It should be all nice, soft and gooey in the middle.

-And banana ice cream with maple syrup. OK, enjoy.

-Thank you.

Mine is almost completely liquid inside. It's fine. It tastes fine.

The flavours are good.

It's just not really very ambitious and not particularly well executed.

The banana ice cream was fine.

I'm just left feeling very slightly disappointed.

Whoa, whoa, whoa. The chocolate pot is not cooked the middle.

The outside is lovely.

This doesn't quite work for me. Lovely flavours on the chocolate pot

but the texture is wrong because it has not set.

The ice cream is a wonderful soft ice cream texture,

but I don't like the flavour because it's far too rich and sweet for me.

HE SIGHS

Feeling deflated. Somehow managed to get it on the plate.

I think I did an OK job.

I think I made a few mistakes which really put me under the kibosh.

-How is that looking, Jodie?

-Perfect.

-Perfect.

Jodie's main course is roast rump of lamb with new season morel

sauce, English asparagus and goat's cheese fritters.

She's got quite a lot she's got to do there.

Looking good.

I wonder if the goat's cheese fritter is not a fritter too far.

Those dishes are due out now.

You are about a minute over.

They won't mind as long as it's delicious.

It's not how it was supposed to look.

Hello. How are you? Sorry I'm a bit late.

We have a rump of lamb on a pea and mint puree.

Then we've got tarragon and parsley goat's cheese fritters with some

asparagus, carrots, and we've got a lovely morel gravy to go with it.

I now have to run. Enjoy.

Jodie has tried to bring some sophistication to this.

There's certainly an attempt to be quite chef-y in her decoration.

Where this dish lacks is unfortunately in a number of areas.

The meat itself is not quite pink enough.

The pea puree isn't bright, zingy and flavourful enough.

The fritters are a little bit rubbery.

There is not enough flavour in the morel sauce.

All of that adds up to a disappointing dish.

It's tricky because it looks like a nice

and interesting plateful of food. It kind of lets you down.

I can't taste the morels in the sauce,

which I think is a bit of a sad fact.

However, I love the lamb with the pea puree and the cheese.

There is some great cooking here. I particularly love the fritter.

But the puree is a disappointment. Not enough mint.

And the sauce is a huge disappointment.

It doesn't taste at all of morels.

Dessert - deconstructed poached rhubarb cheesecake.

What's the point in deconstructing dishes?

Why can't they just live on the plate and look happily at you?

It's a red rag to a restaurant critic, isn't it?

The idea of deconstruction.

But actually, if you're going to deconstruct any dessert,

a cheesecake is the one you should do it with.

So we should be forgiving.

Two minutes, Jodie. I am falling in love with this cheesecake.

That's nice.

OK, Jodie, off you go.

-Go on, Jodie!

-Well done!

-Go on, mate.

I like that rhubarb, John. I like the look of that.

We have poached rhubarb in grenadine.

Rhubarb coulis with a cheesecake

with some grated ginger nut biscuits.

A little bit of a deconstructed rhubarb cheesecake.

Taking the elements of a cheesecake and dolloping them

on a plate doesn't really do it for me.

I think it looks very pretty. I love the colours. To me, this is a

bit more successful than the way the first course looked.

There are some really nice flavours.

It's a really nice, very eatable thing.

The ginger biscuit is really nice but I'm just aching for more of it.

This needed a proper biscuity base that a cheesecake

gives you plenty of.

Delicious! Ginger crumb, beautiful sharp but sweet rhubarb.

And that cheesecake, beautiful. Little bit of sourness.

That is delicious!

And simple.

The flavours are great. As delicious as it is, I think it needs texture.

Oh, no!

Oh, God! There are so many mistakes. No, who knows?

I tried. I got everything out in time.

I'm pleased. I'm pleased, I'm pleased...

(I'm so tired.)

-You've only got five minutes, Sophie.

-Yes.

You need to get your fish on, mate.

She's doing as a main course sea bream fillets with pea puree,

cauliflower fritters, citrus radishes and garlic mayo.

SHE MUMBLES

There is a lot that can go right if you are a brilliant cook.

There is a lot that can go wrong.

She's got to cook her sea bream fillets right.

Then she's frying fritters.

It's a bit of a kind of push me-pull you kind of main course.

It leaves me slightly uneasy.

Citrus radishes seems to come from completely left-field.

I don't know. Could be great but she's really set herself

a lot of different technical things to do.

-What's that?

-These are the strange radishes.

Ah.

I'm shaking now.

-Right, what else has got to go on?

-Just a little bit of this.

-What's that?

-Just a few black onion seeds.

-Can we go?

-Yep. OK.

I'm knackered watching these guys today.

Never seen contestants push themselves this much before.

-Hey.

-Hi.

-Lovely to meet you.

You've got some sea bream on pea puree,

with cauliflower fritters, and radish in citrus.

And some garlic mayo. Thank you.

There is a real naturalness about this.

And that is not an easy thing to achieve.

I think it looks lovely.

It's a really, really wonderful plate of food.

The fish...I love it because it's soft and delicate.

The texture of the pea puree is an absolute triumph.

The fritters, I mean, the batter on that is absolutely perfect.

You've got this amazing innovation of these citrusy radishes.

And then the garlic mayonnaise.

There is so much going on and it takes a massive amount of skill

for someone to bring it all together in harmony and work.

This is a dish I'd be very happy to have ordered in a restaurant.

I think it's that good.

That fish is cooked absolutely beautifully.

The crispy skin is wonderful.

The cauliflower fritters are absolutely delicious with that

mayonnaise flavoured with garlic.

I actually even like the taste of those radishes.

Sophie, 15 minutes for pear and custard, please.

Pears poached in port, red wine and blackberry liquor.

Served with a vanilla pod creme anglaise.

Why would you mix three drinks...

to poach your pear in?

I think it might be overcomplicated.

Pears poached in red wine is one of the few

things in the world I really don't like to eat.

So, if Sophie can make me enjoy that dish then she will be onto a winner.

I've got to confess, I doubted your presentation on this.

I was very wrong. That's beautiful.

Thanks, guys, so much for your help.

For dessert you have a wine and port poached pear

with vanilla creme anglaise.

I hope you enjoy it.

It's a thing of real beauty.

Again, it's the sort of thing you might get in a really fancy,

smart restaurant.

Very nice.

A nice pear, beautifully cooked, very nice custard,

plenty of vanilla, little swirl of something sweet through it.

It looks very nice. This is a very good pud.

The pear is as good as it gets. Full marks for this, I think.

She is clearly the most talented person that we have seen so far.

It looks great, it tastes great.

Lots of people cooking in restaurants don't cook this well.

Beautifully made, lovely and sweet. Perfectly cooked pear. I love it.

Beautiful!

(Oh, crikey O'Riley. Flippy hinky honks.)

Wow.

That was proper nerve-racking. I was trembling like an idiot.

I just really hope they like the flavours and weren't appalled.

Crikey.

-Never mind.

-Wayne, how far off are we? You are due now.

I'm miles away.

I'll be another five minutes or so.

Wayne's main course -

turbot with Swiss chard and green goddess mayonnaise.

-Working?

-Seems to be.

Turbot - a noble, noble fish.

Has to be very well treated.

It doesn't look right to me.

You are five minutes over.

I'm imagining some can have salsa verde-type emulsion.

It's not creating foodie raptures in my mind.

I think that if he can plate as well as he dances

it will be a dainty thing of beauty. And I'm looking forward to that.

That doesn't look right.

-No?

-Let's start plating, please, Wayne.

I like your dish but you are now ten minutes over.

Sauce on and away we go, please.

-Done?

-Yeah.

-Good.

That way.

-Through the door next to your door.

-OK.

That's not good, John. That's not good.

Sorry to keep you waiting.

Ladies first.

Well, it's meant to be poached turbot with green goddess sauce

and Swiss chard.

Is green goddess mayonnaise an invention of yours?

It was added to with my imagination slightly, yes. Thank you. Good luck.

Wayne was quite late bringing his food through and now I've seen it,

I'm beginning to wish he'd been a little later.

This is a savagely unappealing plate of food.

Urgh!

That's...no, really... Urgh!

Personally I am a coward and I won't eat things that smell like that.

The green goddess sauce is more like a green devil.

No, not for me, thank you very much.

The fish doesn't seem to be edible. It's undercooked.

The mayonnaise isn't a mayonnaise. It's all fallen apart.

He's done a bit of chard

but I honestly can't see how he was so late.

This is without doubt the nastiest dish I've eaten

in almost ten years of MasterChef.

I'm really actually very, very sad about that

because that could be beautiful.

But that is now a greasy, oily thing with skin on it.

And that's just the fish.

Well done, well done. Come on, chin up. Let's go, Wayne.

15 minutes until your posset.

Wayne's lemon posset with Iranian pistachios,

crystallised rose petals and shortbread.

Will I be glad when this is over!

It's not to everyone's taste.

I think it's quite a bold person

that would put a lemon posset on a menu.

If he nails this dish it will be absolutely fantastic.

-Couple of minutes to go. How long for those biscuits?

-About a minute.

-Right, are we ready to go, Wayne?

-Yep.

GREGG SIGHS That was exhausting.

Biscuits quite hot still.

HE GASPS

This is lemon posset with Iranian pistachios

and crystallised rose petals.

And shortbread biscuits.

Quite a strident posset.

Fairly lemony. It's kind of all right.

The overwhelming thing you get from this is far too much lemon.

I'm just really pleased that he's obviously a really lovely guy

and he's had an amazing career in another creative industry.

He needs to be kept well away from kitchens from now on.

It's a nice texture. It's a little too strong.

I don't want those dried rose petals. I really don't.

I don't want to chew dried flowers.

The biscuits are a bit doughy, the edges are burnt.

-This hasn't been a good round for Wayne Sleep.

-JOHN SIGHS

HE SIGHS

Oh, God! Nightmare.

It was like being in a torture chamber at one point.

I thought, let me out of here.

I'm so thankful to just have plated up something.

Quite frankly, I thought I'd be there another hour.

I'm amazed at how hard they work, I really am.

The level of skill, the variety of flavours

and ingredients was fabulous.

Charlie kicked us off. His lamb main course with lamb's tongues.

There were little bits to it that I really liked.

I didn't enjoy his dessert as much.

The chocolate pot wasn't quite cooked in the middle.

But Charlie today did some good food.

Jodie, as always, today pushed herself completely.

The main course - maybe one or two things too many on the plate.

I felt slightly disappointed by the sauce and by the puree.

However, I loved Jodie's deconstructed cheesecake.

I've got to take my hat off to Sophie and the quality of her cooking.

The critics raved about Sophie's main course.

They thought it was top restaurant quality.

And I get why the critics liked it. It was unusual.

Sophie's pear was exquisite. Beautiful dish, beautiful flavours.

Wayne today, I'm sorry to say, Gregg, a disaster.

The mayonnaise had split so we end up with more like a herb oil

around the outside of some Swiss chard

with a piece of fish on the side.

The lemon posset, it was more like lemon curd in my opinion.

The biscuits weren't crunchy.

I feel for Wayne but there are days like today where you've just

got to acknowledge that somebody isn't up to speed

at this stage of the competition.

I would love to stay, you know,

but I'm not pleased because I know I could have done better.

We are so impressed by how hard you've worked,

the amount of effort you put into this competition is incredible.

We can't take all of you through.

We now have to lose one of you from the competition.

The person leaving us...

..is Wayne.

-Yes, thank you.

-Thanks, Wayne.

-Thank you very much.

-Shall I jete off or spin?

-THEY LAUGH

I'll spin.

MUSIC: "Don't Stop Till You Get Enough" by Michael Jackson

THEY ALL CHEER

I've loved the competition.

I've loved the challenge of it.

It has stretched me.

BOTH: Three!

THEY LAUGH

What did you do?!

I'm amazed at what I've done.

MUSIC CONTINUES

Congratulations, our final three.

Now I've got this far,

I'm really going to everything in my power to try and succeed.

Once you've decided to do something, you've got to put everything into it.

Just give it everything I can.

I can't believe it.

I really feel chuffed to bits to be involved in the last

bit of the dance.

HE BLOWS LIPS SOPHIE CHEERS

Next time, it's the final of Celebrity MasterChef.

The three finalists will face two massive challenges -

cooking for the heavyweights of Italian cuisine...

..before cooking their final three courses.

At the end, one will be crowned Celebrity MasterChef Champion.