Episode 9 Celebrity MasterChef


Episode 9

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Brand-new celebs in this kitchen.

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We are about to find out whether they can cook.

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I'm feeling rather excited today.

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Some of them think they can cook.

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Some of them know they can't cook.

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Some of them are just delusional.

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I've enjoyed the competition 200% more than I thought I would.

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All we want is just a little bit of promise. A glimmer of hope.

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Yeah, I could see myself holding that trophy.

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You can act, you can sing, but can you cook?

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It's the last week of the heats and these four celebrities have

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been battling for a place in the semifinals.

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At the end of today, only two of them will be going through.

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'I'm excited, actually, about the challenge today.'

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I'm sort of learning and I'm learning quite quickly.

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'I really do feel like I've got my confidence back.'

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It'd be brilliant to go through with Jason. I'd love that.

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'But one of us might be out today so...'

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let's just hope it's him.

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'If I go out and Charley stays,'

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I will possibly have to find a whole new group of friends

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'because none of them will ever'

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stop talking about the fact that Charley beat me.

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This could be my last day or it could be the beginning of something

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very exciting,

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so bring it on.

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Last day of the heats and that means soon we'll hit the semifinals.

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They are going to fight tooth and claw

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for a place in the next round, I'll tell you that.

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There's not one of these four that's going to give in easily.

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Welcome back. Big decisions to be made today by us, the judges.

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Because it's such a big day, we've invited three winners

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and finalists of Celebrity MasterChef.

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Andi Peters,

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Christine Hamilton

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and Lisa Faulkner.

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Ladies and gentlemen, your two courses - one hour and 15 minutes.

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Impress us, impress them.

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Good luck. Let's cook.

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'I've spent quite a lot of thought and time'

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in the presentation of these dishes.

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'You know, I think I have a good palate and so now it's about'

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putting all of that together.

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How are you doing, mate?

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You know, chugging along.

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Last night, I was lying in bed

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and I'm trying to work out the best timing of everything.

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I remember.

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Listen, you know, I've got to stay in the competition!

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That's awful, you two.

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What are you making, Jason?

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A chillied, grilled bavette with potato and parsnip mash.

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I made up my sauce. Zinger sauce.

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And then a carrot and cumin puree with roast broccoli.

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Dessert is pineapple with a hot, bitter chocolate sauce

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and a coconut creme.

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What about cooking for people that have been here before you?

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My feeling is this - I'm going

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to make the dish exactly as I would like it.

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They may say, "We don't like the steak that rare."

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They may say, "We don't like it, it's too peppery."

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I've got to go with my gut.

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Jason's been listening to our advice

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and he's just paring it back a little bit.

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The thing he's got to do is make sure that beef is cooked really quickly.

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The dessert seems very, very simple.

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Pineapple with a coconut cream.

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Well, where's the cooking?

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I feel the pressure much more cooking my own dish.

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'They're going to expect a lot of skill, tasty, good presented food.

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I don't know if I can do any of that. But let's see.

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-Tina, there is some beautiful fish on your bench.

-Yeah.

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Let's hope it's beautiful when I cook it.

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What are you going to cook for us, Tina?

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Seared scallops with pea puree and Parmesan,

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with a champagne sauce.

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Then cod with chorizo, new potatoes,

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some mussels. That's it.

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With wild garlic.

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What's today about for you?

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I feel like I've learnt so much in such a short time from you guys

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so if I can do this and they

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think it's tasty and it's presented well, that's enough for me.

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Tina is being very bold.

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She's gambling everything on this

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because she is cooking two beautiful but unforgiving pieces of fish.

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In all the meals that I've created, I've been under time,

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I've been twiddling my thumbs and I could have written a book,

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a cookery book perhaps. But today I think I'm going to be pushed.

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I think I'm going to use the hour and a quarter to its fullest.

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-Biggins.

-Yes, sir?

-Are you happy, son?

-I'm very happy, actually.

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-What are you making for us?

-A tuna carpaccio, which is delicious.

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For the main course, I'm doing a rack of lamb,

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Belgian endives and a lovely, lovely sauce.

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-Even though you're jolly, I think you're really ambitious.

-Yeah.

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Jolly people can be ambitious, you know.

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Now we're here and we've done such a fantastic week already,

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it'd be wonderful to go on.

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You know, you just want it to go on and on and on.

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Biggins' tuna carpaccio, as he calls it, is all about getting flavours

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in there cos it's fresh and it's vibrant and it could be majestic.

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The main course - sweet, smoky lamb, salty soy sauce

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and then bitter endive on the side.

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I love his adventures today.

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I think this menu says I'm trying to push myself a little bit further.

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I'm doing a bit of butchery, making my own pasta,

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I'm making a mousse. And if the dish messes up,

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at least it was a bit technical and maybe scrape through that way.

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-Charley.

-Yeah.

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You've got the determined look of an assassin on your face today, mate.

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-I think everyone's looking pretty focused.

-What are you making for us?

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Seared tuna with the avocado mousse

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and then I've got a little sesame seed and ginger kind of dressing.

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And then the main are these petits poussins,

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which I've boned and skinned and then covered in crepinette.

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And that goes with a fresh pasta that I'm making with

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a flambeed chicken liver sauce.

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Charley, this is serious big boy cooking.

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Yeah. I just thought, you know, "Go for it."

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Charley wants to demonstrate skill

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and today he's making avocado mousse, he's making pasta

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and he's boning out chickens. Good on him.

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The man is fighting for his place in the competition.

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I know that

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by this stage in the competition, they want to do their best

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so they'll be putting their heart and soul into this.

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'I want to eat good food and there's some wonderful food on here'

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if it's done properly

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and there is some absolutely stomach-churning stuff

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if they mess it up.

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Hello.

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When you come to this dining table,

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you come with high expectations.

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You want to be fed and want to be fed well.

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-Ladies, cheers.

-Cheers.

-Here's to a lovely meal.

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-Right, Jason, you've got ten minutes to go, mate.

-Ten minutes.

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Are you going to do it?

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It's going to be tight, actually, Gregg.

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It's really going to be tight.

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Jason's main is grilled, chillied bavette steak with zinger sauce -

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hopefully not from the Colonel -

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parsnip and potato mash, cumin and carrot puree and roast broccoli.

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I'm slightly worried about the chilli,

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the zinger and the cumin all together.

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But basically it sounds terrific, if he gets the balance right.

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-Hm, this is getting rare at this end.

-That's all right.

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We like rare meat.

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-Right. You're a minute over time. You need to move.

-OK.

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Straight back for your desserts, please.

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-Hello, everybody.

-Hello.

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This is chillied, grilled bavette with zinger sauce,

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and parsnip and potato mash

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with cumin and carrot puree and roast broccoli.

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- Thank you. - Thank you.

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You're welcome.

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It's all nicely presented.

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I don't think, "Wow." But I'm looking forward to eating it.

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It's a wonderful explosion of flavour.

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The carrot and cumin is delicious and the zinger sauce,

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and I was thinking, "This is going to be too much,"

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but actually it's a wonderful aftertaste.

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The broccoli is completely undercooked and then burnt

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because it's "roasted" and I think the cut of meat is wrong for this.

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A bavette is just too chewy.

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It's a nice plate of food

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but it doesn't go together in any way for me.

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I don't honestly see how you can combine carrot, parsnip,

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potato, zinger and broccoli. It's just too much for me.

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It's an interesting dish.

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I don't know how much more that I'd like to eat.

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-OK.

-Dessert time, Jason. You've got 15 minutes on your desserts, please.

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Jason's dessert.

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Caramelised pineapple with hot, bitter chocolate sauce

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and white coconut cream.

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Yum. I want it now.

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-You've got a couple of minutes, Jason.

-Yes.

-I like that. Well done.

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-Jason.

-Yeah.

-Time's up, mate. That's your cue.

-OK.

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-Hello, again.

-Hello.

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Caramelised pineapple

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with bitter chocolate sauce

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and coconut creme.

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-Thank you.

-You're welcome.

-Yum, yum.

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-It's the only dessert you're getting today.

-I know.

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THEY LAUGH

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I'm a bit worried about chocolate and pineapple.

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But with that coconut cream I can't wait to eat it.

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Mm!

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That is gorgeous.

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It's like a holiday on a plate.

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-ANDI:

-The cream is lovely.

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I'm not sure chocolate and pineapple go together.

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I think you're absolutely right with the chocolate.

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I think if you have a tiny bit of the chocolate, it's fine.

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You actually need just that pineapple and that cream

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and that would've done it for me. I would've been in heaven.

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I like it. I think this is gorgeous.

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And I'm afraid I'm going to finish the lot.

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That tastes fantastic.

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Perfect.

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I'm not with you on this. I'm really sorry.

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I've got undercooked pineapple,

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which is washing away all the flavour of the coconut.

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I don't get it.

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'That was brutal. Really brutal.'

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I panicked because I suddenly realised that everything was

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just catching up with me.

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But anyway, I'm reasonably happy. It was tough, though.

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-Tina.

-Yeah.

-You've got two and a half minutes.

-OK.

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-Are you on time?

-Yeah.

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Tina's starter - scallops with a pea and Parmesan puree

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served in a champagne sauce.

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To me, that sounds absolutely gorgeous.

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-LISA:

-If they're cooked beautifully,

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I think you could be onto something there.

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I think it sounds delicious.

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Come on, let's go.

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That is beautiful.

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-You ready?

-Yeah.

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-Hello.

-Hi.

-I can't believe I'm doing this.

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We have seared scallops on a bed of pea puree with Parmesan

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and a champagne sauce.

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ANDI: Oh, no, that's raw. That's not cooked enough for me.

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The scallops aren't cooked, which is a massive turn-off.

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The champagne sauce is cold

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and the mush which the peas have gone into is unappetising.

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LISA: My scallops are raw, too.

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Do you know what?

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I'm really disappointed cos I think it looked beautiful.

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This is not a good dish, unfortunately.

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The whole thing needs more of everything.

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It needs more seasoning on the scallop,

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it needs more saltiness in the pea, it needs more champagne in the sauce.

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It's a bit flat.

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-15 minutes until your cod goes.

-Great.

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-Have you not cooked your mussels yet?

-No.

-So, mussels and cod to do.

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-Yes.

-Garlic to do.

-Yeah.

-So quite a bit to do.

-OK.

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Main course, Tina, roasted cod with chorizo

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and mussels served with wild garlic.

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The cod has got to be cooked so the flesh is just about falling apart.

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-Three and a half minutes, Tina.

-Yeah.

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-Are you in control?

-Yeah.

-Good. Let's go. Looks nice.

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Hello.

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- Hi. - Hello.

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Right, so we have roasted cod with chorizo and wild garlic,

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-paprika Jerseys, mussels in a white wine sauce.

-Lovely.

-There we go.

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-Thanks.

-Enjoy.

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THEY LAUGH

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-Yes.

-Oh, there's all the chorizo underneath.

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ANDI: Cooked properly. Love that.

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Gorgeous. Oh.

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Mm!

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My fish is perfectly cooked. Full of flavour.

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That salty chorizo and the beautiful flavoured light cod

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and then the sweet mussels with it all.

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I think it's absolutely delicious.

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It's lovely. Absolutely gorgeous.

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Love that. Well done, Tina.

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This is a triumph. She might not be able to cook scallops

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but she can cook fish.

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The flavour and texture of that dish is lovely.

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Good dish.

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I'm shaking. I found that very, very stressful.

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But I was fairly pleased with my efforts, yeah.

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ANDI: Biggins, his starter - tuna carpaccio with a Sicilian bread.

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Not many ingredients so he's got nowhere to hide.

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You have four minutes to go and you're well ahead of schedule.

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We're already there with that.

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What I've got to do is...

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bring out my bread.

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-Well done. Off you go.

-Well done, Biggins.

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HE LAUGHS

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How lovely to see you! What a lovely, glamorous group.

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For his starter, Biggins has served tuna tartare

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in a cucumber ribbon

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with Sardinian crispbread.

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Enjoy.

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-He's even made the cucumber into a fish.

-That's...

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That is gorgeous.

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LISA: It looks great. The fact that

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we've got a lovely crispbread with this soft tuna is lovely.

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There are nice little moments of flavour but you want a punch.

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There's something missing.

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It's a little bit bland and, as we all know, Biggins is never bland.

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Good flavour, a fine tuna.

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A little bit of acidity in there as well

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and a nice crunch of sesame seeds.

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It's a very, very nicely made tuna tartare.

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My issue is there ain't no cooking on this dish and I'm really trying

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to understand what it's demonstrating to us about skill and potential.

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Whoa, mate! That's a cracking looking bit of meat. Look at that.

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His main - rack of lamb with a soy marinade and endives.

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-LISA:

-The fact that it is so simple,

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he's got to cook that lamb beautifully.

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It's a dangerous game, rack of lamb.

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I only hope they cut into it and it's cooked!

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I'll blame you two if it's not cos you talk too much.

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-We do?

-You.

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You, you judges.

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Natter, natter, natter, natter.

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Trying to put us off.

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-Good to go?

-Let's go. Let's go, Biggins.

-OK, sir.

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Are they still alive, yes?

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HE LAUGHS

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-CHRISTINE: Hurry up or we won't be!

-Oh, no, don't!

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Biggins' main is a rack of lamb in a soy marinade,

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roasted endives, lettuce leaves

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and a coriander and parsley sauce.

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This looks delicious. I love it. This looks fabulous.

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Good man. I'm happy with that. Nice and pink.

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I like the toastiness of the endive and I love that bitterness

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and I think that's quite nice with the lamb.

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There is a lot of flavour but, for me,

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the sauce is too runny and it's too sharp.

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It's a good dish. That's moist, sweet lamb,

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it's got nice seasoning on it.

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I do like the bitter finish of that endive.

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I think this is going to be one of those dishes.

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You're either going to love it or you're going to hate it.

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And I really love it.

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Oh, dear, oh, dear, oh, dear, oh, dear.

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Wow.

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HE SIGHS

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Yes.

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Well, at least I used the whole one hour and a quarter this time,

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which is the first for me. I think it was great. I loved it.

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I thought it looked great so I'm very pleased.

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LISA: Charley's starter is seared tuna with sesame,

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pak choi and an avocado cream.

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I love seared tuna, I love sesame,

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I love pak choi and I love avocado

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so this sounds ace to me,

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as long as it's a nice whipped avocado,

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and not sort of creamy avocado.

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You've got a minute left to go.

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Beautiful dish, Charley.

0:20:070:20:09

-Hi, guys.

-Hiya.

0:20:150:20:17

-Hello.

-Hello.

-There you go.

-Wow.

-Sorry about that.

0:20:190:20:22

Charley's starter is seared tuna

0:20:240:20:27

with a salt, pepper and coriander seed crust,

0:20:270:20:30

avocado mousse, pak choi

0:20:300:20:33

and an Asian-style dressing.

0:20:330:20:35

-CHRISTINE:

-This, to me, looks absolutely gorgeous.

0:20:350:20:37

I can't wait. It looks lovely.

0:20:370:20:39

I love this dish. I think it's gorgeous.

0:20:450:20:47

The flavours are gorgeous and the crunchy and the soft and smooth...

0:20:470:20:50

Mm! Love it.

0:20:500:20:53

I'm mesmerised by that avocado mousse, sauce,

0:20:530:20:56

whatever you want to call it. It is delicious.

0:20:560:20:59

LISA: I really like it.

0:20:590:21:00

It's my favourite thing I've eaten today.

0:21:000:21:02

JOHN: There's lovely bits of flecks of raw vegetable in the sauce, which

0:21:030:21:07

takes me to a place in Asia. The avocado is creamy

0:21:070:21:09

and reminds me of something I'm going to get from somewhere like Mexico,

0:21:090:21:12

with that tuna, which is more like a ceviche rather than

0:21:120:21:15

being a carpaccio.

0:21:150:21:17

It's quite interesting.

0:21:170:21:19

Right, Charley, you've got 15 minutes.

0:21:190:21:22

I haven't even made the pasta and that boiling water's not going

0:21:220:21:25

and...I haven't made the chicken livers.

0:21:250:21:29

I'm really in trouble now.

0:21:290:21:31

I've got to move it.

0:21:310:21:32

Charley's main is a pappardelle with poussin,

0:21:340:21:38

chicken liver sauce and sage.

0:21:380:21:41

LISA: Chicken liver and sage is a lovely combination.

0:21:410:21:44

It could be absolutely delicious.

0:21:440:21:46

ANDI: In all my 21 years

0:21:460:21:48

of being alive, I don't think I've ever had chicken livers and pasta.

0:21:480:21:52

-Are you only 21?

-I just thought I'd mention it!

0:21:520:21:54

-Sauce.

-Sauce.

0:21:580:22:00

It might have been better in a bowl.

0:22:010:22:03

Yeah. Yeah, it looked better at home.

0:22:030:22:07

-Right, Charley, off you go.

-OK.

0:22:070:22:09

Hey, guys.

0:22:200:22:22

Sorry. There you go.

0:22:230:22:25

Charley's main is poussin with a sage stuffing,

0:22:250:22:29

pappardelle pasta and a chicken liver sauce.

0:22:290:22:34

OK, so enjoy.

0:22:340:22:35

- Thank you. - Thanks.

0:22:350:22:37

Or pretend to enjoy and I'll give you the money later! OK?

0:22:370:22:40

LISA: I think pasta has to be in a bowl.

0:22:430:22:45

I think it's very strange to be on a plate.

0:22:450:22:47

It's going to have to taste mighty fine to do it justice.

0:22:470:22:50

The little poussin that he's made is beautiful. Love the sage in it.

0:22:550:23:00

I think the pasta is beautifully made, really nice texture as well.

0:23:000:23:03

I think it's quite brave to do something like chicken livers,

0:23:030:23:06

which is not to everybody's taste.

0:23:060:23:08

There's a lot of technical skill gone into this.

0:23:080:23:10

It's just not quite my taste buds.

0:23:100:23:13

To me, there's a little bit of showing off going on, going,

0:23:130:23:16

"I can make a ballotine and I can make great fresh pasta."

0:23:160:23:18

LISA: To be honest, this is

0:23:180:23:20

the time to do a bit of showing off

0:23:200:23:21

because you can get knocked out, so show all your skills and,

0:23:210:23:24

actually, the flavours in there are great.

0:23:240:23:27

Charley has worked brilliantly on that poussin, that baby chicken.

0:23:270:23:31

I mean, the skin is crispy and it's just as soft as butter.

0:23:310:23:36

The pasta is well made but there's no pasta sauce. None at all.

0:23:360:23:40

It's just kind of like a greasy puddle.

0:23:400:23:42

I've got to say, though,

0:23:420:23:44

with a lashing of Parmesan cheese across the top, I would

0:23:440:23:46

sit very, very happily with a bottle of red wine and have the whole lot.

0:23:460:23:49

Oh, my gosh.

0:23:550:23:57

I'll tell you what, that time just...flies.

0:23:570:24:00

I was doing all the prep and then they just said,

0:24:000:24:03

"OK, 15 minutes before the starter." I was like,

0:24:030:24:06

"What? Are you kidding me?"

0:24:060:24:08

I think it's OK. I just don't know.

0:24:100:24:13

I mean, it just is such a blur.

0:24:130:24:14

This is probably one of the hardest judging decisions I've had to make.

0:24:170:24:22

The great thing is they've all pushed themselves

0:24:220:24:24

and they're all getting better.

0:24:240:24:26

Jason didn't have a great round

0:24:270:24:30

but our guest judges really, really liked his dessert.

0:24:300:24:35

Jason just, somehow or another, for me,

0:24:350:24:37

doesn't quite get things absolutely right,

0:24:370:24:40

but is an interesting cook.

0:24:400:24:42

It didn't really go according to plan.

0:24:420:24:44

I think I rallied and came back, but I'm feeling a little worried -

0:24:440:24:48

have I done enough?

0:24:480:24:50

I didn't much care for Tina's starter

0:24:500:24:53

and our guest judges agreed with me.

0:24:530:24:56

However, we were unanimous on our love of Tina's cod.

0:24:560:25:01

But does the cooking of one piece of fish make a MasterChef semifinalist?

0:25:010:25:04

Of course. Of course it would be nice to stay

0:25:050:25:08

but I worry about being slightly out of my depth.

0:25:080:25:11

Biggins, I believe, is a good cook.

0:25:130:25:15

But I don't believe he's working hard enough.

0:25:150:25:18

Tuna tartare, well flavoured and, actually, the presentation -

0:25:180:25:22

thought-provoking. But no cooking at all. It was an assembly.

0:25:220:25:25

That lamb was delicious. I think the lamb was cooked really, really well.

0:25:250:25:28

It's just a little bit lacking in ambition.

0:25:280:25:32

Hopefully I have done enough to get through to the semifinals.

0:25:320:25:35

If not, I shall go home a better cook.

0:25:350:25:37

Charley, I think, showed the most ambition

0:25:400:25:42

and Charley demonstrated the most skill.

0:25:420:25:45

But he does get in a fluster and it goes wrong for him.

0:25:450:25:48

And I think Charley's a great cook and, if we can stop him panicking,

0:25:480:25:51

I think he could be a brilliant cook.

0:25:510:25:53

I couldn't have, emotionally, given any more, or physically.

0:25:540:25:58

So I don't know. We'll just have to wait and see.

0:25:580:26:01

You've got four cooks who, today, have all had ups and downs.

0:26:030:26:07

Going forward in the competition, who is going to make the grade?

0:26:070:26:12

I've got two people I think can actually cope with what's coming up.

0:26:120:26:16

Very, very well done.

0:26:270:26:29

We have made the decision.

0:26:290:26:31

It wasn't in any way simple.

0:26:330:26:35

The first person to leave the competition...

0:26:380:26:40

..is Tina.

0:26:430:26:44

Thank you very much, Tina, for everything.

0:26:470:26:49

I really, honestly, enjoyed every minute of this.

0:26:560:26:59

I've learnt so much and I really did push myself to get this far,

0:26:590:27:02

so I'm delighted.

0:27:020:27:04

The second person leaving us...

0:27:070:27:10

..is Jason.

0:27:130:27:14

Right, thanks. See you, matey.

0:27:160:27:18

-Well done.

-Thank you.

0:27:200:27:22

It would be nice to go on and see where this adventure would lead,

0:27:290:27:32

you know, and it's always sad when you come to the end of something

0:27:320:27:35

where you feel as though each day you're learning something,

0:27:350:27:38

but I'm really happy that I did it. So I'm feeling...feeling good.

0:27:380:27:42

THEY LAUGH

0:27:420:27:44

-Fantastic.

-Oh, my God.

0:27:440:27:46

Fantastic!

0:27:460:27:47

It's unbelievable. It's so exciting.

0:27:490:27:53

'It's kind of cool.

0:27:540:27:55

'I think it's going to take a little bit of time to sink in.'

0:27:550:27:58

You know, it's exciting but terrifying at the same time

0:27:580:28:01

cos suddenly the whole thing is up a notch.

0:28:010:28:04

Oh! Hey, hey.

0:28:040:28:07

Next week, it's the semifinals

0:28:130:28:16

and the eight heat winners come together to fight for their place.

0:28:160:28:20

-Come on!

-Don't panic, Mr Mainwaring.

0:28:200:28:23

Sorry.

0:28:230:28:25

-Something's burning!

-No!

0:28:250:28:26

You've got something that could have been delicious -

0:28:310:28:34

something which is a disaster.

0:28:340:28:36

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