0:00:03 > 0:00:06Brand-new celebs in this kitchen.
0:00:06 > 0:00:09We are about to find out whether they can cook.
0:00:10 > 0:00:13I'm feeling rather excited today.
0:00:13 > 0:00:14Some of them think they can cook.
0:00:14 > 0:00:17Some of them know they can't cook.
0:00:17 > 0:00:19Some of them are just delusional.
0:00:19 > 0:00:23I've enjoyed the competition 200% more than I thought I would.
0:00:23 > 0:00:26All we want is just a little bit of promise. A glimmer of hope.
0:00:28 > 0:00:31Yeah, I could see myself holding that trophy.
0:00:31 > 0:00:34You can act, you can sing, but can you cook?
0:00:43 > 0:00:47It's the last week of the heats and these four celebrities have
0:00:47 > 0:00:50been battling for a place in the semifinals.
0:00:52 > 0:00:56At the end of today, only two of them will be going through.
0:00:57 > 0:00:59'I'm excited, actually, about the challenge today.'
0:00:59 > 0:01:02I'm sort of learning and I'm learning quite quickly.
0:01:02 > 0:01:04'I really do feel like I've got my confidence back.'
0:01:06 > 0:01:09It'd be brilliant to go through with Jason. I'd love that.
0:01:09 > 0:01:12'But one of us might be out today so...'
0:01:12 > 0:01:14let's just hope it's him.
0:01:15 > 0:01:17'If I go out and Charley stays,'
0:01:17 > 0:01:21I will possibly have to find a whole new group of friends
0:01:21 > 0:01:23'because none of them will ever'
0:01:23 > 0:01:27stop talking about the fact that Charley beat me.
0:01:27 > 0:01:30This could be my last day or it could be the beginning of something
0:01:30 > 0:01:31very exciting,
0:01:31 > 0:01:32so bring it on.
0:01:33 > 0:01:37Last day of the heats and that means soon we'll hit the semifinals.
0:01:37 > 0:01:39They are going to fight tooth and claw
0:01:39 > 0:01:41for a place in the next round, I'll tell you that.
0:01:41 > 0:01:44There's not one of these four that's going to give in easily.
0:01:58 > 0:02:02Welcome back. Big decisions to be made today by us, the judges.
0:02:02 > 0:02:07Because it's such a big day, we've invited three winners
0:02:07 > 0:02:10and finalists of Celebrity MasterChef.
0:02:10 > 0:02:12Andi Peters,
0:02:12 > 0:02:13Christine Hamilton
0:02:13 > 0:02:15and Lisa Faulkner.
0:02:16 > 0:02:21Ladies and gentlemen, your two courses - one hour and 15 minutes.
0:02:21 > 0:02:24Impress us, impress them.
0:02:24 > 0:02:26Good luck. Let's cook.
0:02:39 > 0:02:42'I've spent quite a lot of thought and time'
0:02:42 > 0:02:44in the presentation of these dishes.
0:02:44 > 0:02:48'You know, I think I have a good palate and so now it's about'
0:02:48 > 0:02:50putting all of that together.
0:02:52 > 0:02:53How are you doing, mate?
0:02:53 > 0:02:55You know, chugging along.
0:02:55 > 0:02:56Last night, I was lying in bed
0:02:56 > 0:02:59and I'm trying to work out the best timing of everything.
0:02:59 > 0:03:00I remember.
0:03:02 > 0:03:05Listen, you know, I've got to stay in the competition!
0:03:05 > 0:03:06That's awful, you two.
0:03:06 > 0:03:07What are you making, Jason?
0:03:07 > 0:03:12A chillied, grilled bavette with potato and parsnip mash.
0:03:12 > 0:03:15I made up my sauce. Zinger sauce.
0:03:15 > 0:03:19And then a carrot and cumin puree with roast broccoli.
0:03:19 > 0:03:24Dessert is pineapple with a hot, bitter chocolate sauce
0:03:24 > 0:03:26and a coconut creme.
0:03:26 > 0:03:29What about cooking for people that have been here before you?
0:03:29 > 0:03:31My feeling is this - I'm going
0:03:31 > 0:03:33to make the dish exactly as I would like it.
0:03:33 > 0:03:36They may say, "We don't like the steak that rare."
0:03:36 > 0:03:39They may say, "We don't like it, it's too peppery."
0:03:39 > 0:03:40I've got to go with my gut.
0:03:41 > 0:03:43Jason's been listening to our advice
0:03:43 > 0:03:45and he's just paring it back a little bit.
0:03:45 > 0:03:49The thing he's got to do is make sure that beef is cooked really quickly.
0:03:49 > 0:03:51The dessert seems very, very simple.
0:03:51 > 0:03:53Pineapple with a coconut cream.
0:03:53 > 0:03:55Well, where's the cooking?
0:03:59 > 0:04:02I feel the pressure much more cooking my own dish.
0:04:02 > 0:04:07'They're going to expect a lot of skill, tasty, good presented food.
0:04:07 > 0:04:09I don't know if I can do any of that. But let's see.
0:04:12 > 0:04:16- Tina, there is some beautiful fish on your bench.- Yeah.
0:04:16 > 0:04:18Let's hope it's beautiful when I cook it.
0:04:18 > 0:04:20What are you going to cook for us, Tina?
0:04:20 > 0:04:24Seared scallops with pea puree and Parmesan,
0:04:24 > 0:04:27with a champagne sauce.
0:04:27 > 0:04:31Then cod with chorizo, new potatoes,
0:04:31 > 0:04:34some mussels. That's it.
0:04:34 > 0:04:35With wild garlic.
0:04:35 > 0:04:38What's today about for you?
0:04:38 > 0:04:40I feel like I've learnt so much in such a short time from you guys
0:04:40 > 0:04:42so if I can do this and they
0:04:42 > 0:04:47think it's tasty and it's presented well, that's enough for me.
0:04:50 > 0:04:51Tina is being very bold.
0:04:51 > 0:04:53She's gambling everything on this
0:04:53 > 0:04:57because she is cooking two beautiful but unforgiving pieces of fish.
0:05:02 > 0:05:05In all the meals that I've created, I've been under time,
0:05:05 > 0:05:08I've been twiddling my thumbs and I could have written a book,
0:05:08 > 0:05:13a cookery book perhaps. But today I think I'm going to be pushed.
0:05:13 > 0:05:16I think I'm going to use the hour and a quarter to its fullest.
0:05:18 > 0:05:22- Biggins.- Yes, sir?- Are you happy, son?- I'm very happy, actually.
0:05:22 > 0:05:26- What are you making for us?- A tuna carpaccio, which is delicious.
0:05:26 > 0:05:28For the main course, I'm doing a rack of lamb,
0:05:28 > 0:05:32Belgian endives and a lovely, lovely sauce.
0:05:32 > 0:05:36- Even though you're jolly, I think you're really ambitious.- Yeah.
0:05:36 > 0:05:39Jolly people can be ambitious, you know.
0:05:39 > 0:05:42Now we're here and we've done such a fantastic week already,
0:05:42 > 0:05:43it'd be wonderful to go on.
0:05:43 > 0:05:46You know, you just want it to go on and on and on.
0:05:47 > 0:05:51Biggins' tuna carpaccio, as he calls it, is all about getting flavours
0:05:51 > 0:05:55in there cos it's fresh and it's vibrant and it could be majestic.
0:05:57 > 0:06:00The main course - sweet, smoky lamb, salty soy sauce
0:06:00 > 0:06:02and then bitter endive on the side.
0:06:02 > 0:06:04I love his adventures today.
0:06:09 > 0:06:11I think this menu says I'm trying to push myself a little bit further.
0:06:11 > 0:06:14I'm doing a bit of butchery, making my own pasta,
0:06:14 > 0:06:18I'm making a mousse. And if the dish messes up,
0:06:18 > 0:06:21at least it was a bit technical and maybe scrape through that way.
0:06:23 > 0:06:25- Charley.- Yeah.
0:06:25 > 0:06:29You've got the determined look of an assassin on your face today, mate.
0:06:29 > 0:06:32- I think everyone's looking pretty focused.- What are you making for us?
0:06:32 > 0:06:34Seared tuna with the avocado mousse
0:06:34 > 0:06:38and then I've got a little sesame seed and ginger kind of dressing.
0:06:38 > 0:06:40And then the main are these petits poussins,
0:06:40 > 0:06:43which I've boned and skinned and then covered in crepinette.
0:06:43 > 0:06:45And that goes with a fresh pasta that I'm making with
0:06:45 > 0:06:47a flambeed chicken liver sauce.
0:06:47 > 0:06:50Charley, this is serious big boy cooking.
0:06:50 > 0:06:53Yeah. I just thought, you know, "Go for it."
0:06:57 > 0:06:59Charley wants to demonstrate skill
0:06:59 > 0:07:02and today he's making avocado mousse, he's making pasta
0:07:02 > 0:07:04and he's boning out chickens. Good on him.
0:07:04 > 0:07:07The man is fighting for his place in the competition.
0:07:17 > 0:07:18I know that
0:07:18 > 0:07:21by this stage in the competition, they want to do their best
0:07:21 > 0:07:24so they'll be putting their heart and soul into this.
0:07:31 > 0:07:34'I want to eat good food and there's some wonderful food on here'
0:07:34 > 0:07:36if it's done properly
0:07:36 > 0:07:38and there is some absolutely stomach-churning stuff
0:07:38 > 0:07:40if they mess it up.
0:07:43 > 0:07:44Hello.
0:07:44 > 0:07:46When you come to this dining table,
0:07:46 > 0:07:47you come with high expectations.
0:07:47 > 0:07:50You want to be fed and want to be fed well.
0:07:53 > 0:07:57- Ladies, cheers.- Cheers. - Here's to a lovely meal.
0:07:57 > 0:08:00- Right, Jason, you've got ten minutes to go, mate.- Ten minutes.
0:08:00 > 0:08:02Are you going to do it?
0:08:02 > 0:08:03It's going to be tight, actually, Gregg.
0:08:03 > 0:08:05It's really going to be tight.
0:08:07 > 0:08:12Jason's main is grilled, chillied bavette steak with zinger sauce -
0:08:12 > 0:08:14hopefully not from the Colonel -
0:08:14 > 0:08:17parsnip and potato mash, cumin and carrot puree and roast broccoli.
0:08:19 > 0:08:21I'm slightly worried about the chilli,
0:08:21 > 0:08:23the zinger and the cumin all together.
0:08:23 > 0:08:27But basically it sounds terrific, if he gets the balance right.
0:08:35 > 0:08:37- Hm, this is getting rare at this end.- That's all right.
0:08:37 > 0:08:38We like rare meat.
0:08:40 > 0:08:43- Right. You're a minute over time. You need to move.- OK.
0:08:43 > 0:08:46Straight back for your desserts, please.
0:08:53 > 0:08:55- Hello, everybody.- Hello.
0:08:55 > 0:09:00This is chillied, grilled bavette with zinger sauce,
0:09:00 > 0:09:04and parsnip and potato mash
0:09:04 > 0:09:09with cumin and carrot puree and roast broccoli.
0:09:09 > 0:09:11- Thank you. - Thank you.
0:09:11 > 0:09:12You're welcome.
0:09:14 > 0:09:16It's all nicely presented.
0:09:16 > 0:09:19I don't think, "Wow." But I'm looking forward to eating it.
0:09:29 > 0:09:30It's a wonderful explosion of flavour.
0:09:30 > 0:09:33The carrot and cumin is delicious and the zinger sauce,
0:09:33 > 0:09:35and I was thinking, "This is going to be too much,"
0:09:35 > 0:09:38but actually it's a wonderful aftertaste.
0:09:38 > 0:09:41The broccoli is completely undercooked and then burnt
0:09:41 > 0:09:45because it's "roasted" and I think the cut of meat is wrong for this.
0:09:45 > 0:09:47A bavette is just too chewy.
0:09:47 > 0:09:49It's a nice plate of food
0:09:49 > 0:09:51but it doesn't go together in any way for me.
0:09:53 > 0:09:57I don't honestly see how you can combine carrot, parsnip,
0:09:57 > 0:10:01potato, zinger and broccoli. It's just too much for me.
0:10:01 > 0:10:03It's an interesting dish.
0:10:03 > 0:10:05I don't know how much more that I'd like to eat.
0:10:05 > 0:10:10- OK.- Dessert time, Jason. You've got 15 minutes on your desserts, please.
0:10:11 > 0:10:12Jason's dessert.
0:10:12 > 0:10:15Caramelised pineapple with hot, bitter chocolate sauce
0:10:15 > 0:10:17and white coconut cream.
0:10:17 > 0:10:20Yum. I want it now.
0:10:22 > 0:10:27- You've got a couple of minutes, Jason.- Yes.- I like that. Well done.
0:10:32 > 0:10:35- Jason.- Yeah.- Time's up, mate. That's your cue.- OK.
0:10:42 > 0:10:44- Hello, again.- Hello.
0:10:45 > 0:10:48Caramelised pineapple
0:10:48 > 0:10:51with bitter chocolate sauce
0:10:51 > 0:10:53and coconut creme.
0:10:53 > 0:10:56- Thank you.- You're welcome.- Yum, yum.
0:10:56 > 0:10:58- It's the only dessert you're getting today.- I know.
0:10:58 > 0:10:59THEY LAUGH
0:11:01 > 0:11:04I'm a bit worried about chocolate and pineapple.
0:11:04 > 0:11:07But with that coconut cream I can't wait to eat it.
0:11:14 > 0:11:15Mm!
0:11:17 > 0:11:19That is gorgeous.
0:11:19 > 0:11:20It's like a holiday on a plate.
0:11:23 > 0:11:24- ANDI:- The cream is lovely.
0:11:24 > 0:11:27I'm not sure chocolate and pineapple go together.
0:11:27 > 0:11:30I think you're absolutely right with the chocolate.
0:11:30 > 0:11:33I think if you have a tiny bit of the chocolate, it's fine.
0:11:33 > 0:11:37You actually need just that pineapple and that cream
0:11:37 > 0:11:40and that would've done it for me. I would've been in heaven.
0:11:40 > 0:11:43I like it. I think this is gorgeous.
0:11:43 > 0:11:45And I'm afraid I'm going to finish the lot.
0:11:52 > 0:11:55That tastes fantastic.
0:11:55 > 0:11:56Perfect.
0:11:56 > 0:11:58I'm not with you on this. I'm really sorry.
0:11:58 > 0:12:00I've got undercooked pineapple,
0:12:00 > 0:12:03which is washing away all the flavour of the coconut.
0:12:03 > 0:12:05I don't get it.
0:12:08 > 0:12:11'That was brutal. Really brutal.'
0:12:11 > 0:12:14I panicked because I suddenly realised that everything was
0:12:14 > 0:12:16just catching up with me.
0:12:16 > 0:12:19But anyway, I'm reasonably happy. It was tough, though.
0:12:21 > 0:12:24- Tina.- Yeah.- You've got two and a half minutes.- OK.
0:12:24 > 0:12:27- Are you on time?- Yeah.
0:12:27 > 0:12:29Tina's starter - scallops with a pea and Parmesan puree
0:12:29 > 0:12:31served in a champagne sauce.
0:12:31 > 0:12:35To me, that sounds absolutely gorgeous.
0:12:35 > 0:12:37- LISA:- If they're cooked beautifully,
0:12:37 > 0:12:38I think you could be onto something there.
0:12:38 > 0:12:40I think it sounds delicious.
0:12:47 > 0:12:49Come on, let's go.
0:12:49 > 0:12:51That is beautiful.
0:12:52 > 0:12:53- You ready?- Yeah.
0:13:00 > 0:13:03- Hello.- Hi.- I can't believe I'm doing this.
0:13:05 > 0:13:10We have seared scallops on a bed of pea puree with Parmesan
0:13:10 > 0:13:12and a champagne sauce.
0:13:16 > 0:13:20ANDI: Oh, no, that's raw. That's not cooked enough for me.
0:13:23 > 0:13:25The scallops aren't cooked, which is a massive turn-off.
0:13:25 > 0:13:28The champagne sauce is cold
0:13:28 > 0:13:34and the mush which the peas have gone into is unappetising.
0:13:34 > 0:13:36LISA: My scallops are raw, too.
0:13:36 > 0:13:37Do you know what?
0:13:37 > 0:13:40I'm really disappointed cos I think it looked beautiful.
0:13:40 > 0:13:43This is not a good dish, unfortunately.
0:13:45 > 0:13:48The whole thing needs more of everything.
0:13:48 > 0:13:50It needs more seasoning on the scallop,
0:13:50 > 0:13:54it needs more saltiness in the pea, it needs more champagne in the sauce.
0:13:54 > 0:13:55It's a bit flat.
0:13:57 > 0:14:00- 15 minutes until your cod goes. - Great.
0:14:00 > 0:14:03- Have you not cooked your mussels yet? - No.- So, mussels and cod to do.
0:14:03 > 0:14:06- Yes.- Garlic to do.- Yeah. - So quite a bit to do.- OK.
0:14:09 > 0:14:12Main course, Tina, roasted cod with chorizo
0:14:12 > 0:14:15and mussels served with wild garlic.
0:14:15 > 0:14:19The cod has got to be cooked so the flesh is just about falling apart.
0:14:22 > 0:14:24- Three and a half minutes, Tina. - Yeah.
0:14:33 > 0:14:37- Are you in control?- Yeah. - Good. Let's go. Looks nice.
0:14:45 > 0:14:46Hello.
0:14:46 > 0:14:47- Hi. - Hello.
0:14:47 > 0:14:52Right, so we have roasted cod with chorizo and wild garlic,
0:14:52 > 0:14:58- paprika Jerseys, mussels in a white wine sauce.- Lovely.- There we go.
0:14:58 > 0:14:59- Thanks.- Enjoy.
0:14:59 > 0:15:01THEY LAUGH
0:15:06 > 0:15:08- Yes.- Oh, there's all the chorizo underneath.
0:15:08 > 0:15:11ANDI: Cooked properly. Love that.
0:15:11 > 0:15:12Gorgeous. Oh.
0:15:17 > 0:15:18Mm!
0:15:18 > 0:15:22My fish is perfectly cooked. Full of flavour.
0:15:22 > 0:15:27That salty chorizo and the beautiful flavoured light cod
0:15:27 > 0:15:29and then the sweet mussels with it all.
0:15:29 > 0:15:31I think it's absolutely delicious.
0:15:31 > 0:15:34It's lovely. Absolutely gorgeous.
0:15:34 > 0:15:36Love that. Well done, Tina.
0:15:36 > 0:15:39This is a triumph. She might not be able to cook scallops
0:15:39 > 0:15:40but she can cook fish.
0:15:42 > 0:15:47The flavour and texture of that dish is lovely.
0:15:47 > 0:15:48Good dish.
0:15:54 > 0:15:58I'm shaking. I found that very, very stressful.
0:15:58 > 0:16:01But I was fairly pleased with my efforts, yeah.
0:16:05 > 0:16:09ANDI: Biggins, his starter - tuna carpaccio with a Sicilian bread.
0:16:09 > 0:16:11Not many ingredients so he's got nowhere to hide.
0:16:14 > 0:16:16You have four minutes to go and you're well ahead of schedule.
0:16:16 > 0:16:18We're already there with that.
0:16:18 > 0:16:22What I've got to do is...
0:16:22 > 0:16:23bring out my bread.
0:16:28 > 0:16:31- Well done. Off you go. - Well done, Biggins.
0:16:35 > 0:16:37HE LAUGHS
0:16:37 > 0:16:42How lovely to see you! What a lovely, glamorous group.
0:16:42 > 0:16:45For his starter, Biggins has served tuna tartare
0:16:45 > 0:16:47in a cucumber ribbon
0:16:47 > 0:16:49with Sardinian crispbread.
0:16:50 > 0:16:51Enjoy.
0:16:54 > 0:16:57- He's even made the cucumber into a fish.- That's...
0:16:57 > 0:16:59That is gorgeous.
0:17:06 > 0:17:08LISA: It looks great. The fact that
0:17:08 > 0:17:12we've got a lovely crispbread with this soft tuna is lovely.
0:17:12 > 0:17:15There are nice little moments of flavour but you want a punch.
0:17:15 > 0:17:16There's something missing.
0:17:16 > 0:17:20It's a little bit bland and, as we all know, Biggins is never bland.
0:17:22 > 0:17:24Good flavour, a fine tuna.
0:17:24 > 0:17:26A little bit of acidity in there as well
0:17:26 > 0:17:29and a nice crunch of sesame seeds.
0:17:29 > 0:17:31It's a very, very nicely made tuna tartare.
0:17:31 > 0:17:34My issue is there ain't no cooking on this dish and I'm really trying
0:17:34 > 0:17:38to understand what it's demonstrating to us about skill and potential.
0:17:40 > 0:17:44Whoa, mate! That's a cracking looking bit of meat. Look at that.
0:17:47 > 0:17:51His main - rack of lamb with a soy marinade and endives.
0:17:51 > 0:17:52- LISA:- The fact that it is so simple,
0:17:52 > 0:17:55he's got to cook that lamb beautifully.
0:17:55 > 0:17:57It's a dangerous game, rack of lamb.
0:17:58 > 0:18:01I only hope they cut into it and it's cooked!
0:18:01 > 0:18:04I'll blame you two if it's not cos you talk too much.
0:18:04 > 0:18:05- We do?- You.
0:18:05 > 0:18:06You, you judges.
0:18:06 > 0:18:08Natter, natter, natter, natter.
0:18:08 > 0:18:10Trying to put us off.
0:18:12 > 0:18:14- Good to go?- Let's go. Let's go, Biggins.- OK, sir.
0:18:23 > 0:18:25Are they still alive, yes?
0:18:25 > 0:18:27HE LAUGHS
0:18:27 > 0:18:30- CHRISTINE: Hurry up or we won't be! - Oh, no, don't!
0:18:30 > 0:18:34Biggins' main is a rack of lamb in a soy marinade,
0:18:34 > 0:18:37roasted endives, lettuce leaves
0:18:37 > 0:18:39and a coriander and parsley sauce.
0:18:40 > 0:18:43This looks delicious. I love it. This looks fabulous.
0:18:46 > 0:18:49Good man. I'm happy with that. Nice and pink.
0:18:55 > 0:18:58I like the toastiness of the endive and I love that bitterness
0:18:58 > 0:19:01and I think that's quite nice with the lamb.
0:19:01 > 0:19:02There is a lot of flavour but, for me,
0:19:02 > 0:19:05the sauce is too runny and it's too sharp.
0:19:07 > 0:19:09It's a good dish. That's moist, sweet lamb,
0:19:09 > 0:19:10it's got nice seasoning on it.
0:19:10 > 0:19:14I do like the bitter finish of that endive.
0:19:15 > 0:19:17I think this is going to be one of those dishes.
0:19:17 > 0:19:20You're either going to love it or you're going to hate it.
0:19:20 > 0:19:21And I really love it.
0:19:21 > 0:19:25Oh, dear, oh, dear, oh, dear, oh, dear.
0:19:25 > 0:19:26Wow.
0:19:28 > 0:19:30HE SIGHS
0:19:30 > 0:19:31Yes.
0:19:31 > 0:19:35Well, at least I used the whole one hour and a quarter this time,
0:19:35 > 0:19:39which is the first for me. I think it was great. I loved it.
0:19:39 > 0:19:42I thought it looked great so I'm very pleased.
0:19:44 > 0:19:47LISA: Charley's starter is seared tuna with sesame,
0:19:47 > 0:19:49pak choi and an avocado cream.
0:19:49 > 0:19:51I love seared tuna, I love sesame,
0:19:51 > 0:19:54I love pak choi and I love avocado
0:19:54 > 0:19:55so this sounds ace to me,
0:19:55 > 0:19:58as long as it's a nice whipped avocado,
0:19:58 > 0:19:59and not sort of creamy avocado.
0:20:04 > 0:20:06You've got a minute left to go.
0:20:07 > 0:20:09Beautiful dish, Charley.
0:20:15 > 0:20:17- Hi, guys.- Hiya.
0:20:19 > 0:20:22- Hello.- Hello.- There you go. - Wow.- Sorry about that.
0:20:24 > 0:20:27Charley's starter is seared tuna
0:20:27 > 0:20:30with a salt, pepper and coriander seed crust,
0:20:30 > 0:20:33avocado mousse, pak choi
0:20:33 > 0:20:35and an Asian-style dressing.
0:20:35 > 0:20:37- CHRISTINE:- This, to me, looks absolutely gorgeous.
0:20:37 > 0:20:39I can't wait. It looks lovely.
0:20:45 > 0:20:47I love this dish. I think it's gorgeous.
0:20:47 > 0:20:50The flavours are gorgeous and the crunchy and the soft and smooth...
0:20:50 > 0:20:53Mm! Love it.
0:20:53 > 0:20:56I'm mesmerised by that avocado mousse, sauce,
0:20:56 > 0:20:59whatever you want to call it. It is delicious.
0:20:59 > 0:21:00LISA: I really like it.
0:21:00 > 0:21:02It's my favourite thing I've eaten today.
0:21:03 > 0:21:07JOHN: There's lovely bits of flecks of raw vegetable in the sauce, which
0:21:07 > 0:21:09takes me to a place in Asia. The avocado is creamy
0:21:09 > 0:21:12and reminds me of something I'm going to get from somewhere like Mexico,
0:21:12 > 0:21:15with that tuna, which is more like a ceviche rather than
0:21:15 > 0:21:17being a carpaccio.
0:21:17 > 0:21:19It's quite interesting.
0:21:19 > 0:21:22Right, Charley, you've got 15 minutes.
0:21:22 > 0:21:25I haven't even made the pasta and that boiling water's not going
0:21:25 > 0:21:29and...I haven't made the chicken livers.
0:21:29 > 0:21:31I'm really in trouble now.
0:21:31 > 0:21:32I've got to move it.
0:21:34 > 0:21:38Charley's main is a pappardelle with poussin,
0:21:38 > 0:21:41chicken liver sauce and sage.
0:21:41 > 0:21:44LISA: Chicken liver and sage is a lovely combination.
0:21:44 > 0:21:46It could be absolutely delicious.
0:21:46 > 0:21:48ANDI: In all my 21 years
0:21:48 > 0:21:52of being alive, I don't think I've ever had chicken livers and pasta.
0:21:52 > 0:21:54- Are you only 21? - I just thought I'd mention it!
0:21:58 > 0:22:00- Sauce.- Sauce.
0:22:01 > 0:22:03It might have been better in a bowl.
0:22:03 > 0:22:07Yeah. Yeah, it looked better at home.
0:22:07 > 0:22:09- Right, Charley, off you go.- OK.
0:22:20 > 0:22:22Hey, guys.
0:22:23 > 0:22:25Sorry. There you go.
0:22:25 > 0:22:29Charley's main is poussin with a sage stuffing,
0:22:29 > 0:22:34pappardelle pasta and a chicken liver sauce.
0:22:34 > 0:22:35OK, so enjoy.
0:22:35 > 0:22:37- Thank you. - Thanks.
0:22:37 > 0:22:40Or pretend to enjoy and I'll give you the money later! OK?
0:22:43 > 0:22:45LISA: I think pasta has to be in a bowl.
0:22:45 > 0:22:47I think it's very strange to be on a plate.
0:22:47 > 0:22:50It's going to have to taste mighty fine to do it justice.
0:22:55 > 0:23:00The little poussin that he's made is beautiful. Love the sage in it.
0:23:00 > 0:23:03I think the pasta is beautifully made, really nice texture as well.
0:23:03 > 0:23:06I think it's quite brave to do something like chicken livers,
0:23:06 > 0:23:08which is not to everybody's taste.
0:23:08 > 0:23:10There's a lot of technical skill gone into this.
0:23:10 > 0:23:13It's just not quite my taste buds.
0:23:13 > 0:23:16To me, there's a little bit of showing off going on, going,
0:23:16 > 0:23:18"I can make a ballotine and I can make great fresh pasta."
0:23:18 > 0:23:20LISA: To be honest, this is
0:23:20 > 0:23:21the time to do a bit of showing off
0:23:21 > 0:23:24because you can get knocked out, so show all your skills and,
0:23:24 > 0:23:27actually, the flavours in there are great.
0:23:27 > 0:23:31Charley has worked brilliantly on that poussin, that baby chicken.
0:23:31 > 0:23:36I mean, the skin is crispy and it's just as soft as butter.
0:23:36 > 0:23:40The pasta is well made but there's no pasta sauce. None at all.
0:23:40 > 0:23:42It's just kind of like a greasy puddle.
0:23:42 > 0:23:44I've got to say, though,
0:23:44 > 0:23:46with a lashing of Parmesan cheese across the top, I would
0:23:46 > 0:23:49sit very, very happily with a bottle of red wine and have the whole lot.
0:23:55 > 0:23:57Oh, my gosh.
0:23:57 > 0:24:00I'll tell you what, that time just...flies.
0:24:00 > 0:24:03I was doing all the prep and then they just said,
0:24:03 > 0:24:06"OK, 15 minutes before the starter." I was like,
0:24:06 > 0:24:08"What? Are you kidding me?"
0:24:10 > 0:24:13I think it's OK. I just don't know.
0:24:13 > 0:24:14I mean, it just is such a blur.
0:24:17 > 0:24:22This is probably one of the hardest judging decisions I've had to make.
0:24:22 > 0:24:24The great thing is they've all pushed themselves
0:24:24 > 0:24:26and they're all getting better.
0:24:27 > 0:24:30Jason didn't have a great round
0:24:30 > 0:24:35but our guest judges really, really liked his dessert.
0:24:35 > 0:24:37Jason just, somehow or another, for me,
0:24:37 > 0:24:40doesn't quite get things absolutely right,
0:24:40 > 0:24:42but is an interesting cook.
0:24:42 > 0:24:44It didn't really go according to plan.
0:24:44 > 0:24:48I think I rallied and came back, but I'm feeling a little worried -
0:24:48 > 0:24:50have I done enough?
0:24:50 > 0:24:53I didn't much care for Tina's starter
0:24:53 > 0:24:56and our guest judges agreed with me.
0:24:56 > 0:25:01However, we were unanimous on our love of Tina's cod.
0:25:01 > 0:25:04But does the cooking of one piece of fish make a MasterChef semifinalist?
0:25:05 > 0:25:08Of course. Of course it would be nice to stay
0:25:08 > 0:25:11but I worry about being slightly out of my depth.
0:25:13 > 0:25:15Biggins, I believe, is a good cook.
0:25:15 > 0:25:18But I don't believe he's working hard enough.
0:25:18 > 0:25:22Tuna tartare, well flavoured and, actually, the presentation -
0:25:22 > 0:25:25thought-provoking. But no cooking at all. It was an assembly.
0:25:25 > 0:25:28That lamb was delicious. I think the lamb was cooked really, really well.
0:25:28 > 0:25:32It's just a little bit lacking in ambition.
0:25:32 > 0:25:35Hopefully I have done enough to get through to the semifinals.
0:25:35 > 0:25:37If not, I shall go home a better cook.
0:25:40 > 0:25:42Charley, I think, showed the most ambition
0:25:42 > 0:25:45and Charley demonstrated the most skill.
0:25:45 > 0:25:48But he does get in a fluster and it goes wrong for him.
0:25:48 > 0:25:51And I think Charley's a great cook and, if we can stop him panicking,
0:25:51 > 0:25:53I think he could be a brilliant cook.
0:25:54 > 0:25:58I couldn't have, emotionally, given any more, or physically.
0:25:58 > 0:26:01So I don't know. We'll just have to wait and see.
0:26:03 > 0:26:07You've got four cooks who, today, have all had ups and downs.
0:26:07 > 0:26:12Going forward in the competition, who is going to make the grade?
0:26:12 > 0:26:16I've got two people I think can actually cope with what's coming up.
0:26:27 > 0:26:29Very, very well done.
0:26:29 > 0:26:31We have made the decision.
0:26:33 > 0:26:35It wasn't in any way simple.
0:26:38 > 0:26:40The first person to leave the competition...
0:26:43 > 0:26:44..is Tina.
0:26:47 > 0:26:49Thank you very much, Tina, for everything.
0:26:56 > 0:26:59I really, honestly, enjoyed every minute of this.
0:26:59 > 0:27:02I've learnt so much and I really did push myself to get this far,
0:27:02 > 0:27:04so I'm delighted.
0:27:07 > 0:27:10The second person leaving us...
0:27:13 > 0:27:14..is Jason.
0:27:16 > 0:27:18Right, thanks. See you, matey.
0:27:20 > 0:27:22- Well done.- Thank you.
0:27:29 > 0:27:32It would be nice to go on and see where this adventure would lead,
0:27:32 > 0:27:35you know, and it's always sad when you come to the end of something
0:27:35 > 0:27:38where you feel as though each day you're learning something,
0:27:38 > 0:27:42but I'm really happy that I did it. So I'm feeling...feeling good.
0:27:42 > 0:27:44THEY LAUGH
0:27:44 > 0:27:46- Fantastic.- Oh, my God.
0:27:46 > 0:27:47Fantastic!
0:27:49 > 0:27:53It's unbelievable. It's so exciting.
0:27:54 > 0:27:55'It's kind of cool.
0:27:55 > 0:27:58'I think it's going to take a little bit of time to sink in.'
0:27:58 > 0:28:01You know, it's exciting but terrifying at the same time
0:28:01 > 0:28:04cos suddenly the whole thing is up a notch.
0:28:04 > 0:28:07Oh! Hey, hey.
0:28:13 > 0:28:16Next week, it's the semifinals
0:28:16 > 0:28:20and the eight heat winners come together to fight for their place.
0:28:20 > 0:28:23- Come on!- Don't panic, Mr Mainwaring.
0:28:23 > 0:28:25Sorry.
0:28:25 > 0:28:26- Something's burning!- No!
0:28:31 > 0:28:34You've got something that could have been delicious -
0:28:34 > 0:28:36something which is a disaster.