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All this week... Ooh-ooh! ..these four celebrities have been battling it out

for a place in the semifinals.

I'll have pretty good arms after today.

Are you ready for your pudding? ALL: Yes!

Pudding is served!

At the end of today, only two of them will make it through.

There's always nerves when you're going into a big competition.

It's so important for me to do my best and to make sure

that I come out with a win, ultimately.

I'm a competitive soul, like everybody else.

You know, you've got to be confident and...get at it.

I don't want to think that I'm cooking for a semifinal place

because that just makes me feel...

..agh!

But, if I got through, could you imagine?

Right now, I'm raring to go. My feet in the traps.

Release the hare cos Dom's wanting to chase it.

I'm really looking forward to this round, cos I think these four have proved their mettle.

I'm expecting fireworks here today.

That's it. I want to eat and I want to eat well.

I say bring it on.

Really good to have you four back here in the MasterChef kitchen

and really exciting.

It's a big day today.

So, you are going to present your food to three guests

in the dining room.

One finalist and two past champions of Celebrity MasterChef.

Rylan Clark-Neal,

Sophie Thompson

and Kimberly Wyatt.

Ladies and gentlemen, you've got two courses, two semifinal places

up for grabs, one hour and 15 minutes.

Your first course in an hour, four plates of each.

Knock 'em dead, guys. Let's cook.

I'm massively competitive.

I think I'm all, kind of, smiles, having a good time,

but as soon as I step into the kitchen,

it is all about getting the job done

and my game face will definitely be on today.

Sam, tell me you're doing something Asian, please.

Of course I'm doing Asian, Gregg.

I've gone back to my roots.

It's what I've been used to eating grown up.

I've been to Singapore, my dad's got five sisters,

so when they come over to England, they take over the kitchen.

And it's a case of - "Sam, Sam, you need to come see how this is done."

What are you cooking?

I've gone for a trio of Oriental starters -

sui mai, spring rolls and tempura.

What's a sui mai?

It is a small dumpling with pork and prawn mince,

mashed up in a nice little parcel.

Main course? Black pepper steak with boiled rice and choi sum.

Whoa!

So, a lot to do. Hang on, hang on, hang on hang on.

Can you get three little starters done like this?

I believe I can. Pressure makes diamonds.

And, hopefully, I'm going to shine today.

That was like a line from Blind Date.

Sui mai, a dumpling, therefore, it's got to be soft and lovely,

quite juicy with a dipping sauce, slightly salty, bit of sesame oil.

A spring roll, crispy on the outside, but well-seasoned on the inside.

If the tempura or the spring roll is soggy,

that's no good to anybody.

Choi sum, still got to have a bit of crunch to it.

That steak has got to be cooked perfectly.

I think that is a fantastic menu if she can get it all done.

SHE SIGHS

I'm not going to lie.

SHE LAUGHS

I wish I was making one dish today.

When I did two dishes at home, I went over time.

So, now, I've got to rethink, because I can't do that again.

SHE HUMS

Karen, you're humming to yourself,

sounds like you're really happy to be here.

I think I'm trying to calm my nerves.

I think that's what's happening here.

Why are you nervous? It's elimination day.

It's a big thing. It's a big deal.

What are your two courses, Karen?

So, my first course is a pea and mint soup.

And then the second course is duck with orange and honey,

new potatoes and garlicky roasted beans

with some oranges and some glaze.

Good luck. Thank you very much. Thank you, gentlemen.

I'm impressed that Karen is making her own stock. That's fantastic.

That flavour of the vegetables will make the soup lovely and rich.

Duck with an orange sauce is a French classic.

We want a pink duck breast, don't we?

It wants to be brown and crispy fat on the top and pink in the middle.

You should see my kitchen at home when I practice this.

It is like a bomb's dropped and I start losing my knife.

Then I can't find the peeler.

I sort of panic a bit. So I've got to keep calm.

Phil, what are you making for us, please?

I'm making some marinated prawns with ginger,

garlic and chilli with pak choi.

Nice. To start with.

And I'm making a skirt steak with chimichurri sauce

and a bean and vegetable fricassee.

Who are you practising on, Phil? Myself.

Just yourself. And my dog gets a few bits.

And what's your dog think?

All right. Especially the steak.

Woof. Woof!

I hope we woof it down, Phil.

I hope so, too.

Phil has got to make sure that he doesn't either undercook

or overcook those prawns.

When you look into it, the flesh needs to be white,

not clear and translucent.

Main course - skirt steak.

Some people call it bavette.

It needs be cooked really, really quickly over high heat

and then left to rest for really long time.

Very rarely does anybody cook it well.

Dom, what are your two courses? Right, I'm going to cook

a courgette and carrot spicy bhaji,

with a nice raita sauce on an iceberg lettuce leaf.

And, if I get it right, a quail egg on the top.

Fried, poached?

It depends how they come out.

In an ideal world, I'd like to poach them.

If they go Pete Tong, then I'm going to fry them.

And if they go Pete Tong, I didn't put it on me menu, so no-one realises that they won't be there.

Main course is going to be a king prawn curry.

It is going to be a whole explosion of spices.

Anything served with it? Bombay potatoes.

Spicy spuds. Spicy spuds.

Why these Asian dishes from you?

Cos it's what I love, you know? To me, I could eat it every night

of the week and a roast dinner on Sundays. And that's it. I'm in heaven.

Dom is promising the bhaji, but he's not making a round bhaji

that's got to be deep-fried.

He's making little flat ones that he's going to cook in a pan.

The issue he's going to have is courgettes are incredibly wet.

He's got to make sure that the outside is perfectly crisp

and brown and the inside isn't soft and mushy.

Bombay potatoes, prawn curry.

Prawns are being flavoured with turmeric.

They're in the fridge marinating, fantastic.

But that sauce needs to be really rich and really powerful.

If you served this up to me in a restaurant, I'd shake your hand and leave you with a big tip.

I like it. Hopefully, the judges will.

Winning MasterChef meant more to me than a lot of things I have done

in my life.

I'd just become a new mom and MasterChef helped me walk away

with kitchen confidence.

I can cook meals that taste great now and I wouldn't

have had that if it weren't for doing MasterChef.

I think there's a lot of dos and don'ts

when it comes down to this round,

but, ultimately, keep calm. If something goes wrong,

either make it work or chuck it in the bin and do something else.

I'm so looking forward today. I've looked forward to every year.

I'm ready to taste an array of personalities,

and that's a joy.

Sam, you should be plating by now. You've got two minutes.

Come on!

We're starting with Sam, who's doing a trio of Oriental starters.

There's a lot of elements, but that sounds really good.

The chicken spring roll.

I love it when it's nice and crispy on the outside

and the veg and everything that's on the inside is just nice and warm and succulent.

Love vegetable tempura.

But that batter's got to be light, it's got to be crispy. It can't be greasy.

Sam, what are we waiting for now?

SAM: Just onions and we're good to go.

Sui mai. I've never heard of that before.

So I'm looking forward to seeing what that is.

Dipping sauce to go?

Is that the last bit? That's it.

Well done. Go. Let's go. Go, go, go, go, go, go.

Hi. ALL: Hi.

Thank you, babe. There you go.

So, in front of you, you have a trio of Oriental starters.

There's chicken spring rolls.

Sui mai, which is pork and prawn.

ALL GASP

And some vegetable tempura.

And in the dipping sauce, there's some Sriracha, vinegar, soy and sesame oil.

Enjoy and I'll see you later. Good luck. See you.

I mean, I think this dish is gorgeous.

The sui mai, the flavours are absolutely delicious.

I love the casing that it's in.

The spring rolls are just, like, done perfectly with the crunch

and the way the vegetables are cooked inside with all the flavour.

It's just amazing.

I agree, the tempura,

that light batter is actually really, really nice.

There's no grease there.

It's just enough crunch.

I don't know how she's done it, actually. It's quite remarkable.

I'm going in again. Go in again. I'm going again. It's gorgeous.

I absolutely love those dumplings and those spring rolls!

Absolutely love them. As a whole dish, I think it's great.

Really good. All right now, 15 minutes for that steak.

Yeah. Yeah, you on time with this?

I believe so.

RYLAN: Sam's main course is black pepper beef

with steamed rice and choi sum.

That sounds really good.

Yeah. Black pepper beef. You want that to be really, really well-cooked,

so it's not chewy, but it's still got a little bit of a bite to it.

GREGG: You've got two minutes. All right? Plenty of time.

Right, rice.

Choi sum, again, probably a friend of sui mai,

a mystery to us all.

We can't wait.

LAUGHTER

Sam, well done.

Well done.

So, your main course is a black pepper steak with some green peppers

and onions, some boiled rice and some choi sum.

It's got a little bit more crunch than pak choi, so I hope you enjoy.

Quickest hour and a quarter of my life.

I feel like I've just come off a roller-coaster.

That is literally the feeling of the adrenaline, the nerves.

I'm so pleased that I've done it and, hopefully, came out unscathed.

SHE BLOWS RASPBERRIES

Wow, this really didn't disappoint.

The meat is cooked to perfection. It's succulent. It's tasty.

It's not overdone. It's not too chewy.

The vegetables in there as well, still got that crunch

and choi sum is really, really nice as well.

That sauce is so shiny and oozy

and peppery and I am a pepper addict,

so I could have that sauce like a soup.

SHE LAUGHS

The rice has been done perfectly.

I think she's just an unbelievable cook.

Really good. She's really good.

Boom. That is fantastic. I am loving that.

I mean, that is like a really, really good Chinese takeaway.

It's good. You obviously like it, cos you're eating the rest of it.

Oh, that's really good.

SOPHIE: So, Karen is giving us pea and mint soup to start.

I'm interested to see what she'll do with that.

Cos soup's a tricky thing to present in a MasterChef-y way.

Yeah.

It's got to be, for want of a better pun, a super soup.

Smells good! That parmesan in the middle is a really great idea.

Thank you.

Nice, nice touch.

OK. Off you go.

Hi, Karen.

Thanks, Karen, that looks awesome.

So, what I've made for you is pea and mint soup

with parmesan.

Enjoy. Good luck. Thank you. All right, thanks so much.

I must say, I've never had a pea soup that was moreish.

This is the first one where you just want to keep digging in.

And the parmesan is what brings it all together for me.

The mint's not too overpowering.

It doesn't taste, for want of a better description, too pea-y.

I'm not the biggest fan of peas.

But I was actually quite shocked.

It was like, "Surprise! There's actual peas in here."

And it's not just all blended together.

That is a MasterChef-y soup, if ever there was one.

Absolutely.

This pea soup itself is a little thin.

However, once you stir the cheese in, it gives a body.

Tell you what, that's a decent pea soup.

Karen? Yes. You're supposed to be serving in five minutes.

Yes. Duck's just gone in the oven.

How long's it going to take in the oven? Four minutes. OK.

So, you're not going to be serving for at least eight, are you,

by the time you bring it out and cut it? I think that's about right.

KIMBERLY: Getting that duck right,

she's going to get that cooked perfectly.

RYLAN: Honey and orange glaze. Really, really nice

as long as it's the right balance.

You all right with that duck?

Some people like it rare, I would like it a little bit more done.

You're five minutes over. To cook it again will be another five minutes.

OK. If you just put it on the tray really quickly and put it back in the oven for a minute,

at least you're going to get some heat on it. OK.

And then put everything else on your plate, and put the duck on last.

Any better? A little bit.

Not what I would prefer.

You eight minutes over. OK. I'm coming now.

Let's go, let's go. Let's go.

SOPHIE: Thank you.

So I have made for you

orange and honey duck on a bed of new potatoes

and crispy, garlicky roasted beans with some orange pieces in.

SOPHIE: Thank you, Karen.

Thank you so much.

I think she rushed on the duck.

It's a little bit fatty, to me.

The glaze, for me, it just doesn't seem to have emulsified

and thickened as much as I'd want.

Because of the orange segments,

I'm getting more of, like, an orange juice

and I'm not really getting the honey.

Perhaps with the potatoes, something could have gone on.

Perhaps a little bit crushed or something.

There's room for improvement in certain areas, as it were.

Oh, this is a problem. That's not very nice.

That's raw duck skin and fat with raw duck meat.

That's not duck a l'orange, it's duck a la wrong.

SHE SIGHS

I was happy with the starter.

Not so much the main.

I think that 15 minutes that you have to do lots of things

just really caught me out, so I'm a little bit disappointed.

RYLAN: So, Phil is doing tiger prawns with pak choi.

Prawns, if they're cooked right, can be stunning.

If they're cooked wrong, it could be a disaster.

Yes.

They look good. What else has got to go on there now? Plat...

Pak choi!

I hope there's some chilli or some heat or some garlic to bring

these flavours together, otherwise I think it's going to end up

being a little bit bland.

Where's them old tongs gone? They're just there.

Nicely cooked.

Quick, quick, quick. All right, mate.

Go on, take it away.

All right. Well done, chef.

Hello. ALL: Hello!

Thank you! Thanks, Phil. Beautiful.

I've made you some tiger prawns marinated in chilli,

some ginger and some garlic and some pak choi.

Thanks, Phil. It's a pleasure. Good luck. Beautiful.

I think the prawns are just on the edge of being overcooked,

but you've still got some really good flavour in there.

And the pak choi just really helps bring that freshness

and the greenness to the plate.

I agree. Like, pak choi, I really, really like.

Well, I think both the elements are both cooked really decently

and I like the way he's taken the delicate bits of the pak choi,

and it's just not that great, big lumpy bit.

I like it. It's got the faintest hint of ginger.

It's got strength of garlic into it, tiny little bit of chilli.

The sweetness of the prawn and the crunch of the prawn itself is delightful.

It's a pretty good dish.

Skirt steak, I'm thinking it'd be quite hard

to get it tender in the time.

The chimichurri and the fricassee, I feel like there's some heat,

some spices amongst this dish, which I'm really looking forward to.

HE LAUGHS

Let's forget it. Just put a pile on the plate.

Steak cooked all right, Phil?

I think so, yeah. It took a bit longer than I thought it was going to do.

So I didn't rest it as long as I wanted to.

Sauce? Chims.

Come on then, let's go. All right.

LAUGHTER

It's hard work, this, you know?

Yeah, I know. Trust me, I know.

Phil, it's a lovely dish. Let's go, let's go! Let's go!

Phil's main course is skirt steak with chimichurri sauce

served with a fricassee of broad beans, cannellini beans,

Swiss chard and chorizo.

This bean fricassee is gorgeous. I love it.

I love the heartiness of it. I love the flavours.

I want to be able to make that at home.

I think it's that lovely.

The chimichurri sauce, I think, is fantastic.

The freshness of it really lifts the whole plate.

The beef, which is the star, obviously,

I think it's really good.

I do, too. And the flavours are there. Yeah.

I feel like we're a chorus of three

because it's...the flavours are fantastic.

I love the rustic-ness. It's really my kind of food.

I really like the taste of it. I think that tastes great.

Some crusty bread and a glass of red wine

and I would think myself very satisfied indeed.

That's great. It's steak and beans personified.

There is an absolute sense of relief now.

I don't... Hopefully won't dream about sauces going wrong tonight.

And, you know, being shouted at.

Six bhajis - table five! Four quails' eggs on top.

Coming up, sir!

SOPHIE: I've never had a bhaji other than an onion one.

So this, for me, is like a dear diary moment.

RYLAN: I like the idea of spicy courgette, but I want it spicy.

And the carrot in there, as well,

I almost want to keep that crunch. Hm!

So, hopefully, that will work.

Are you happy with those, Dom?

I've got to be honest, they're well done.

Turn that one over, eh?

Well, I think best side up.

Right, Dom, what's to go on? Hopefully, me quail egg.

There you go. Look at that, eh? Look at that!

Culinary first, Dom! A poached egg on a bhaji.

Next time you go down the Indian, I bet this is on the menu.

Come on, take your starters. Let's go. Let's go.

ALL CHEER

For his starter, Dom has made spicy carrot and courgette bhajis

on a lettuce leaf, topped with a poached quail's egg

and served with a raita sauce,

topped with Nigella seeds.

KIMBERLY: Oh, oh!

I was expecting a bhaji,

but what it actually tastes like is a potato rosti, but from vegetables.

It is quite soft inside. I don't know if that was intentional.

Maybe it could have just done with a lower heat pan

for a little while longer.

Yeah. I feel Dom could have just paid a little bit more attention

to the seasoning.

I think this dish would have come alive a lot more if that quail egg

would have been runny.

I think you would have just added something exquisite

that would have brought that bhaji to life.

I think it's supposed to ooze over the bhaji.

Listen, it's not a bhaji and it's not an ooze either.

But the big problem is the vegetables in the middle aren't cooked.

It is as if I'm eating fried coleslaw.

Seven minutes, Dom. Seven minutes on your prawn curry.

Okey doke.

It's all about getting the flavours right in that curry.

When a curry is moreish and you just want to, you know, douse everything in it

in every single bite, that's when I feel like it's a winner.

Hope I'm not too over-the-top with the spices.

Bombay potatoes is a bold claim to me.

I want those potato spiced.

I want them slightly fried, maybe charred and then put into the curry.

Smells good, Dom. Thank you, John.

What are they? This is the courgette stalks.

Courgettes don't have stalks.

What is it, then?

Well, I don't know...

LAUGHS: I don't know.

Parsley stalks.

Oh, sorry. That's what I meant.

It's a simple mistake.

Prawns away! Hey-hey!

There you go, Sophie.

SOPHIE: Thanks, Dom.

Let me tell you what I've made for you here.

You've got some Bombay potatoes.

Hopefully, not too spicy for you.

And you got a king prawn curry there. I hope you like it.

ALL: Thank you! Cheers, guys.

I'm a little bit worried about how it tastes

because it didn't look like what I produced last night

when I was practising.

So who knows?

I was really looking forward to trying those Bombay potatoes and...

..they were really nice!

THEY SQUEAL

And what I like about it is the aftertaste I'm getting as well.

I'm still getting that heat coming through.

And the prawns, I think they have so much flavour.

I think it's really well done.

For me, he's really compensated for, I thought,

a bit of a lack of sort of flavour in his starter.

He's more than made up for it with this one.

The flavour of the potatoes is fiery,

contrasts nicely with the milder spicing of the prawn.

Great expectations with these lot, for me.

And I think they did, on the whole, a pretty good job.

Listen, I believe a possible superstar has emerged from this.

John, I think Sam today did an absolutely fantastic job.

I loved the dishes. You loved the dishes.

The guests in the dining room loved the dishes.

Sam has got herself a semifinal place.

Karen started off with a pea and mint soup with a pile of Parmesan

in the middle of it that everybody loved.

Main course, duck dish.

Oh, dear. Ran out of time completely.

Hadn't cooked the duck enough.

Some of the skin was uncooked altogether, and some

of those potatoes weren't cooked either.

Phil's food, I think, on the whole was good.

The prawn starter with the ginger and the garlic

and the chilli, that was great.

The prawns were cooked really nicely.

I thought Phil's steak dish was really well-flavoured.

The guests loved Phil's fricassee

and I've got to absolutely agree with them. It tasted great.

Dom promised us a carrot and courgette bhaji.

We didn't get a bhaji. We got a vegetable patty.

Those vegetable patties looked scorched on the outside

and, the inside, the vegetables weren't cooked enough.

Dom's starter was a bit iffy,

but everybody really enjoyed Dom's prawn curry.

Really well-cooked prawns and a creamy, textured tomato sauce.

It was great.

I'd be gobsmacked if I got through the semifinals.

I'd be on cloud nine.

You never know.

KAREN: If I got through to the next round,

it would be a miracle from heaven, I think.

You can only hope.

PHIL: I don't know if I've done enough to get me a semifinal place,

because everybody else seems to be really good.

But I'm proud that I've got this far and I cooked the sort of meal

that was, you know, a bit fancy.

You four have had a fantastic competition.

I think you should be really, really proud of yourselves.

Not easy now, separating you.

But two of you are going through as semifinalists.

Two of you, unfortunately, are leaving us.

Our first semifinalist...

..is Sam.

Congratulations.

Great food. Well done!

Yeah!

The celebrity joining Sam as a semifinalist...

..is Phil.

Congratulations. Thank you.

Well done.

Karen, Dom, thank you so very much indeed.

Thanks so much. Thanks, guys. Take care. Thanks a lot.

KAREN: Well done. Well done.

Disappointed? Of course I am. You know, I've really, really enjoyed it.

But, for me, I now wish that I'd started trying to cook about 30 years ago.

I feel like I've missed out a little bit in life

by being lazy in the kitchen.

I would say to anybody, give it a good go, cos it's a lot fun.

I feel that I will look back on this experience with fondness.

Maybe not some of the dishes I've cooked, but the experience overall.

It's been an honour to be involved

and I'm glad that I get to take my little badge with me.

PHIL: I feels a bit surreal to be in the semifinals

of MasterChef for someone who, you know, I do a bit of cooking,

but it's a nice feeling.

MasterChef semifinalist, I'll take that.

I'll put that up there as one of the big achievements I've done so far.

But I think from here, now, it's going to go up another level.

Just keep doing my best, that's all I can do. And just keep enjoying it.

Next week, five new celebrities take on the challenge.

Oh, no!

I can't believe I'm doing this. This is ridiculous!

It's absolutely crazy.

Ahh!

It's a nightmare. It's wild, it's absolutely wild.

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