0:00:03 > 0:00:06It's the start of the MasterChef semifinals.
0:00:08 > 0:00:10After weeks of competition...
0:00:12 > 0:00:14..only the six best amateurs are left.
0:00:18 > 0:00:20Every challenge that I do
0:00:20 > 0:00:24I feel I'm growing in terms of my technique and my confidence.
0:00:25 > 0:00:27The further on through the competition you get,
0:00:27 > 0:00:30the more perfect you want your dishes to become.
0:00:31 > 0:00:35The standard of competition is much higher than I was expecting.
0:00:37 > 0:00:38I am getting more confident
0:00:38 > 0:00:40and I am starting to believe in myself.
0:00:43 > 0:00:44We're really, really close
0:00:44 > 0:00:45and I really want it now.
0:00:47 > 0:00:48Just maybe I could win this...
0:00:49 > 0:00:52..but, you know, it's still quite a long way yet. So...
0:00:54 > 0:00:56Over the next three nights,
0:00:56 > 0:01:00they will be pushed beyond anything they've experienced before.
0:01:00 > 0:01:02Come on! Just do it. Just put it on. Honestly, trust me.
0:01:02 > 0:01:04You're going to have to just go!
0:01:06 > 0:01:09This is the most fabulous dish I've ever seen.
0:01:13 > 0:01:17At the end of the week, only four will remain.
0:01:17 > 0:01:19The person leaving us is...
0:01:32 > 0:01:33It's early morning
0:01:33 > 0:01:38and the contestants are heading east for their first big challenge
0:01:38 > 0:01:43to a location not necessarily known for its fine dining.
0:02:01 > 0:02:03Queen Vic, amazing!
0:02:12 > 0:02:14Good morning
0:02:14 > 0:02:17and welcome to probably the most famous square in the country.
0:02:18 > 0:02:22You got the privilege today for cooking
0:02:22 > 0:02:26for 120 members of the cast and crew of EastEnders.
0:02:29 > 0:02:31Wow! Oh, God!
0:02:32 > 0:02:34We're going to split you into two teams.
0:02:34 > 0:02:37Three of you on the right, one team.
0:02:37 > 0:02:39Three of you on the left, the other team.
0:02:40 > 0:02:44Right now, we want you to pick a team leader.
0:02:44 > 0:02:45I don't mind being it.
0:02:45 > 0:02:46Ping, you seem quite assertive.
0:02:46 > 0:02:49Would you like to be the team leader? If you don't want to be,
0:02:49 > 0:02:51I would be more than happy to be a team leader.
0:02:51 > 0:02:53- I'm happy to do it.- You do it.
0:02:53 > 0:02:55Michael, Jack and Ping, who's your team leader?
0:02:55 > 0:02:57- I am.- Good.
0:02:57 > 0:02:59- Luke, Robert and Angela, who's team leader?- I am.- Luke.
0:02:59 > 0:03:01Luke is?!
0:03:01 > 0:03:03Wow! Brilliant. Good. OK.
0:03:03 > 0:03:07Be careful because many people have died walking through that square.
0:03:08 > 0:03:10Good luck. Off you go.
0:03:11 > 0:03:14Two kitchens have been specially constructed
0:03:14 > 0:03:16for the contestants to use.
0:03:17 > 0:03:21Along with the dining marquee outside the Queen Vic
0:03:21 > 0:03:24where the cast and crew will be served.
0:03:24 > 0:03:28For today's lunch, each team will be responsible
0:03:28 > 0:03:30for feeding one of the tables.
0:03:30 > 0:03:34This is one of the biggest shows on BBC television.
0:03:34 > 0:03:36And we're here today at Albert Square,
0:03:36 > 0:03:38feeding the cast of EastEnders.
0:03:40 > 0:03:43I can't believe we're here. It's amazing!
0:03:43 > 0:03:46When I saw the Queen Vic, it was like, wow!
0:03:46 > 0:03:47That's cool.
0:03:49 > 0:03:52It's crazy and very surreal to find ourselves in Albert Square.
0:03:52 > 0:03:54It's a bit mind-blowing, to be honest. Erm...
0:03:55 > 0:03:59Each team has a different selection of ingredients
0:03:59 > 0:04:04from which they will have to produce 60 main courses and 60 desserts.
0:04:04 > 0:04:07- Guys, what have we got? - A bit of turbot.
0:04:07 > 0:04:10Ping's team has the fish tent.
0:04:10 > 0:04:13I have never cooked that big a fish before.
0:04:13 > 0:04:15While Luke's been given the meat.
0:04:16 > 0:04:19- OK, so we've got guinea fowl, chicory, celery...- Kale.
0:04:19 > 0:04:23- Yeah, we've got some sort of micro herbs going on...- Walnuts.
0:04:23 > 0:04:25Obviously, I'm the youngest out of the three,
0:04:25 > 0:04:28so, it's strange being younger than your employees.
0:04:28 > 0:04:31Yeah, I'm looking forward to getting everybody organised
0:04:31 > 0:04:35and making sure that we're going to deliver this on time
0:04:35 > 0:04:37and tasting very good.
0:04:37 > 0:04:39We could cut the drumstick off and use the thigh
0:04:39 > 0:04:41because it's gorgeous meat...
0:04:41 > 0:04:44- We could stuff the thighs...- Yeah, we could stuff the thighs.
0:04:44 > 0:04:47You're going down a very sort of classic route there, aren't you?
0:04:47 > 0:04:49Yeah. I like classic cooking, personally. So...
0:04:49 > 0:04:52Nothing wrong with classic cooking.
0:04:52 > 0:04:54Both teams will also have to produce
0:04:54 > 0:04:57ten vegetarian versions of their main.
0:04:57 > 0:04:59We can do an open lasagne.
0:04:59 > 0:05:02I think we can use some of these asparagus
0:05:02 > 0:05:05and beans as well to give it some body. Brittle...
0:05:05 > 0:05:06'Really, really tough.
0:05:06 > 0:05:10We've never cooked in an open kitchen before and 120 covers.
0:05:10 > 0:05:12That's a lot of people.
0:05:16 > 0:05:18Right! Let's go. What have you got?
0:05:18 > 0:05:22Right. For main, we have guinea fowl breast and stuffed thigh
0:05:22 > 0:05:25with mini roast rosemary potatoes, parsnip and kale
0:05:25 > 0:05:27- with a masala sauce.- OK.
0:05:27 > 0:05:30For dessert, we're doing poached pears with a creme anglaise
0:05:30 > 0:05:31with pastry twists.
0:05:31 > 0:05:33Okey-doke. Thank you.
0:05:34 > 0:05:36Good.
0:05:37 > 0:05:39Now, we've just got to cook it.
0:05:39 > 0:05:41Main course we have turbot, tomato, clam
0:05:41 > 0:05:43and fennel stew with pomme puree.
0:05:43 > 0:05:46Dessert we've chocolate tart, mascarpone cream and plum compote.
0:05:46 > 0:05:49- That sounds delicious.- Yeah! - Good job!- Yeah.
0:05:49 > 0:05:51I'm excited. I'm not excited for the poor person
0:05:51 > 0:05:55who's got to do 60 portions of chocolate tart, but I'm excited.
0:05:57 > 0:06:00The teams now have four 1/2 hours to get lunch ready
0:06:00 > 0:06:03for the EastEnders cast and crew.
0:06:06 > 0:06:09Over at the Queen Vic, filming has already started.
0:06:10 > 0:06:14The schedule is run with military precision.
0:06:14 > 0:06:16With up to 30 scenes to film each day
0:06:16 > 0:06:18and strictly one hour for lunch,
0:06:18 > 0:06:21the teams cannot afford to be late.
0:06:22 > 0:06:24So, guys these are our prep sheets.
0:06:24 > 0:06:26So, Michael, you're on fish portion.
0:06:26 > 0:06:28- With the fish.- Yep.- You're on pastry.
0:06:28 > 0:06:31- And I'm on the sauce and the vegetarian.- Let's go!
0:06:31 > 0:06:35- You know what you're doing?- Yeah. - Yay!- All right, let's get to it.
0:06:35 > 0:06:37- What?- Worksheets.
0:06:37 > 0:06:39Prep sheet.
0:06:39 > 0:06:43Wow! Cool!
0:06:43 > 0:06:44Well, I've got to say.
0:06:44 > 0:06:46If you can cook as well as you write prep sheets,
0:06:46 > 0:06:48I'm going to be really impressed.
0:06:50 > 0:06:51In the meat tent,
0:06:51 > 0:06:54Robert is in charge of butchering the 30 guinea fowl.
0:06:57 > 0:06:59Angela is working the sauce section.
0:07:01 > 0:07:04And is also preparing the black pudding stuffing
0:07:04 > 0:07:06for the guinea fowl thighs.
0:07:06 > 0:07:10Whilst team leader Luke is making a start on the veg.
0:07:10 > 0:07:11I'm relying on these guys a lot here
0:07:11 > 0:07:13because this is more their kind of food.
0:07:13 > 0:07:16I'm doing the really...you know, kitchen porter type work.
0:07:16 > 0:07:19And hopefully keeping everyone organised at the same time.
0:07:19 > 0:07:22Well, I'd like to think that the real manager
0:07:22 > 0:07:25behind all of this is actually standing over here, so...
0:07:27 > 0:07:30To add flavour to the stock for her sauce,
0:07:30 > 0:07:34Angela starts by roasting the guinea fowl trimmings.
0:07:34 > 0:07:39Obviously, we've got a lot to do and I've never cooked for 60...
0:07:39 > 0:07:41Well, yeah, this is like alien territory.
0:07:41 > 0:07:44Come on Angela. Pull!
0:07:44 > 0:07:46Push one. Push one, so, you've got a lever.
0:07:46 > 0:07:50- Oh, my God! I just opened it, but... - Move, move, move.
0:07:50 > 0:07:52Blimey!
0:07:58 > 0:08:01Next door in the fish tent...
0:08:01 > 0:08:04- Ready?- Yeah.
0:08:04 > 0:08:06Michael's first job is to portion off 60 servings
0:08:06 > 0:08:07from the eight turbot.
0:08:10 > 0:08:13I just need to get a couple of these done
0:08:13 > 0:08:15and then I should get quicker with them, then.
0:08:15 > 0:08:17We've got our head together and really thought
0:08:17 > 0:08:20about what we were doing before we started doing it.
0:08:20 > 0:08:23So, hopefully we can work quite methodically rather than...
0:08:23 > 0:08:25..rather than it being a mad panic.
0:08:25 > 0:08:28That said, we'll see if it's not a mad panic a little bit later.
0:08:28 > 0:08:29I guess.
0:08:31 > 0:08:35Jack is already working the pastry for the chocolate tart.
0:08:35 > 0:08:37So, I've made pastry a couple of times before.
0:08:37 > 0:08:39It's not something that I do regularly.
0:08:39 > 0:08:43I think it should be fine. I'm confident it will work. So...
0:08:43 > 0:08:46And Ping is busy prepping the vegetables
0:08:46 > 0:08:50for the tomato and fennel stew.
0:08:50 > 0:08:53- Ping?- Hmm?- What are you doing?
0:08:53 > 0:08:57I'm trying...I'm trying not to let the onion get to me.
0:08:57 > 0:08:59I read somewhere that, you know,
0:08:59 > 0:09:01getting a spoon in your mouth worked,
0:09:01 > 0:09:03but clearly it doesn't.
0:09:07 > 0:09:09Well, if you're going to grate onions, no wonder they... Whoa!
0:09:09 > 0:09:11WHOA!
0:09:11 > 0:09:13SHE SIGHS EXASPERATEDLY
0:09:13 > 0:09:16I'm going to make an executive decision. I'm not grating this.
0:09:16 > 0:09:18I'm probably just chopping them.
0:09:18 > 0:09:20I'm dying!
0:09:25 > 0:09:30The onions, tomato and fennel now have to simmer until service.
0:09:30 > 0:09:32How did you divide the labour up then
0:09:32 > 0:09:34between you and your two young lads?
0:09:34 > 0:09:37Jack has done the pastry in his invention test before
0:09:37 > 0:09:39and Michael works with fish quite a lot
0:09:39 > 0:09:41and he cooked fish in the last round.
0:09:41 > 0:09:44- And I'm quite good with sauces. - Brilliant!
0:09:44 > 0:09:46BANGING
0:09:49 > 0:09:51Come in! Come in!
0:09:51 > 0:09:54Working with Ping, is it like being back at school?
0:09:54 > 0:09:56Erm, no.
0:09:56 > 0:09:58It's been by committee, I think,
0:09:58 > 0:10:00so, no, it's not like my school, anyway.
0:10:00 > 0:10:03- Did you go to school?- I did, yeah. I did.
0:10:03 > 0:10:05For the minimum amount of time required, Gregg.
0:10:05 > 0:10:07Why did you end up with the least creative job?
0:10:07 > 0:10:10Why do you think they see very much as a kitchen porter?
0:10:10 > 0:10:12It's got to be done and I think I was the only one
0:10:12 > 0:10:15who could be trusted with such an expensive, quality ingredient. So...
0:10:15 > 0:10:17- PING AND JACK PROTEST JOKINGLY - Good boy!
0:10:17 > 0:10:19Good boy!
0:10:19 > 0:10:20Would you stop giggling?
0:10:22 > 0:10:24Between Michael, Jack and Ping, Ping is the leader.
0:10:24 > 0:10:26And I'll tell you what, she's a great motivator.
0:10:26 > 0:10:28How are we getting on? How are we getting on?
0:10:28 > 0:10:30- Yeah, we're getting on all right, I think, Ping.- Good.
0:10:30 > 0:10:32She's got her lists up.
0:10:32 > 0:10:35They all know what they're doing, but she's also encouraging.
0:10:35 > 0:10:37And that's a wonderful way to work.
0:10:38 > 0:10:40In the meat tent,
0:10:40 > 0:10:44Luke is still peeling the 5kg of parsnips for their main course.
0:10:46 > 0:10:48- How are we doing, people? - Erm, yeah, we're OK.
0:10:48 > 0:10:52I need to get this the veg done by an hour and I think I'm on it.
0:10:53 > 0:10:57Right, who's got time, please? Who's keeping time?
0:10:57 > 0:11:00- Erm, Robert's keeping time. - I'm keeping time.- What?
0:11:00 > 0:11:03- I'm keeping time. We're 45 minutes in.- 45 minutes in.
0:11:03 > 0:11:06- And we're going to have a break in 15 minutes.- A break?
0:11:06 > 0:11:09- Well, no, a team meeting.- Hurry up! Quick, quick, quick.
0:11:09 > 0:11:11Parsnips done?
0:11:11 > 0:11:14Erm, I'm just...just... Yes, finishing them off.
0:11:16 > 0:11:20Robert is trying to make a dent in the butchering
0:11:20 > 0:11:21of the 30 guinea fowl.
0:11:21 > 0:11:25I'm just taking off the guinea fowl thighs before they get stuffed.
0:11:25 > 0:11:26It's a tedious job.
0:11:26 > 0:11:30And a time-consuming job, but it's just flying through it.
0:11:30 > 0:11:31Getting it done.
0:11:31 > 0:11:33If it works perfectly, it's a fantastic team effort.
0:11:33 > 0:11:35If it falls apart, it's Luke's fault.
0:11:35 > 0:11:38- So...- Yeah, so, get working!
0:11:44 > 0:11:48As leader, what is nagging away at you? What's bothering you?
0:11:48 > 0:11:51Time. Always the time. We need to have everything on
0:11:51 > 0:11:53and cooking an hour before the first plate goes out.
0:11:53 > 0:11:54We've got things that can be held,
0:11:54 > 0:11:57but there are things that have got to be done fresh.
0:11:57 > 0:11:59Ready to go.
0:11:59 > 0:12:03The meat tent is being hosted by Luke, Angela and Robert.
0:12:03 > 0:12:07And I tell you what, it's going to be a battle for those guys.
0:12:07 > 0:12:10I think they've got a lot of work to do.
0:12:10 > 0:12:12Your parsnips on, Luke?
0:12:12 > 0:12:14- Erm... They're...- Finish on the job.
0:12:14 > 0:12:18You're running around, but not finishing your own job. OK?
0:12:18 > 0:12:19Finish your own job.
0:12:24 > 0:12:27It's 10:30am and behind the scenes,
0:12:27 > 0:12:30the production team is hard at work.
0:12:30 > 0:12:32We have one hour for lunch.
0:12:32 > 0:12:34So, we have to stick to that one hour.
0:12:34 > 0:12:35That short space of time to eat
0:12:35 > 0:12:38the best food we could possibly get is absolutely vital
0:12:38 > 0:12:40because an army marches on its stomach.
0:12:41 > 0:12:43Whilst back in the Queen Vic,
0:12:43 > 0:12:46the filming is running on schedule.
0:12:47 > 0:12:52Hello! Hello and welcome to the Carter karaoke night!
0:12:59 > 0:13:00Guys, how are you looking?
0:13:00 > 0:13:04- You're about halfway and I really need you push now.- Yeah.
0:13:04 > 0:13:08With the turbot portioned, Michael has to cook the cockles.
0:13:11 > 0:13:14And then pick each one individually.
0:13:15 > 0:13:19This is repetitive grunt work, I think, is probably what it is.
0:13:22 > 0:13:25Jack is blind baking the chocolate tart cases.
0:13:26 > 0:13:28Ping is ahead with her prep
0:13:28 > 0:13:31and has moved on to the filling for the vegetarian lasagne.
0:13:33 > 0:13:36I reckon I'm five minutes away from the preparation for the filling
0:13:36 > 0:13:40- and then we'll reconvene at 11 o'clock, OK?- OK.- Yeah.
0:13:40 > 0:13:42Ping's our leader. She's organised.
0:13:42 > 0:13:46I was going to use the word militant, but no, she's organised.
0:13:46 > 0:13:49So... Yeah, we're on top of things, I think.
0:13:51 > 0:13:53Chocolate filling. Are you doing a chocolate filling?
0:13:53 > 0:13:55Yeah, I'm doing the filling now.
0:13:57 > 0:13:59Right.
0:14:01 > 0:14:02For the filling to work,
0:14:02 > 0:14:06the chocolate mixture can't be too hot or the eggs will cook.
0:14:11 > 0:14:14Ping, I just at the eggs in and I'm just worried that...
0:14:14 > 0:14:16- They've curdled. - It will be like that.
0:14:16 > 0:14:19- It just looks like it's splitting. - Keep going.- Keep going.- No.
0:14:21 > 0:14:25At this point, we don't really have any choice.
0:14:27 > 0:14:30I think it's just a case of getting them into the oven.
0:14:30 > 0:14:33Getting them cooked. I'm praying just a little bit, I think.
0:14:41 > 0:14:46Over in the meat tent, Angela is on the last stages of her sauce.
0:14:46 > 0:14:50But Robert is still prepping the 30 guinea fowl.
0:14:50 > 0:14:53- OK, so we are a little bit behind here.- No, we're not.- You're OK...
0:14:53 > 0:14:56- Oh, you're ahead?- I'm ahead.- Well, that's great. Well, I'm behind.
0:14:58 > 0:15:01Luke has finished the kale for the main course,
0:15:01 > 0:15:05but still needs to prepare 60 portions of roast potatoes
0:15:05 > 0:15:10before he can even start the vegetarian mushroom parcels.
0:15:10 > 0:15:13- OK, one lot of parsnips is overcooked.- What, sorry?
0:15:13 > 0:15:16- One lot of the parsnips is overcooked.- Is it overcooked?
0:15:16 > 0:15:20- Definitely over?- Yeah, it's like... - And have you taken them off?
0:15:20 > 0:15:22- I'm just doing that now. - Sorry, yeah.
0:15:23 > 0:15:26I'm worried about how long things are taking
0:15:26 > 0:15:28I need to move on to the vegetarian option very soon.
0:15:28 > 0:15:31And, erm, yeah, I'm panicking a little... Well, not panicking,
0:15:31 > 0:15:33but I am concerned.
0:15:33 > 0:15:35We'll just have to pull it back somewhere.
0:15:38 > 0:15:42- Well, it isn't quite there yet. - Sorry?- It's all right.
0:15:42 > 0:15:44- It's all right.- You're OK? - Yeah, yeah.- Are you all right?
0:15:44 > 0:15:47- Can you come and have a look at something?- Yeah.
0:15:47 > 0:15:50- Yes?- Well, obviously, I've only just added the stock,
0:15:50 > 0:15:54but it's not particularly... I don't think it's very nice.
0:15:54 > 0:15:59- Is it...- It's all right. Luke, Luke, don't...- Right. OK.
0:15:59 > 0:16:02A bit of masala will sweeten it up a little bit and give it that depth.
0:16:02 > 0:16:04- Well, it's already got loads of masala in it.- Has it?- Mm-hm.
0:16:04 > 0:16:07- And I've almost run out.- Or Madeira?
0:16:07 > 0:16:09The Madeira... It's all gone.
0:16:09 > 0:16:12- It's all gone. I'd just reduce it. I think it will be fine.- OK.
0:16:14 > 0:16:17Robert's finally finished butchering the guinea fowl,
0:16:17 > 0:16:22but still has to stuff 30 thighs with black pudding.
0:16:22 > 0:16:25- Tear off 30 bits of foil, lay out ten...- Yeah.
0:16:25 > 0:16:28- ..butter them, filling, roll ten up...- And do it like that.
0:16:28 > 0:16:30- And do the next ten.- Yeah, yeah.- OK?
0:16:30 > 0:16:32So, you're just working a system like that.
0:16:32 > 0:16:34That sounds like a wonderful idea.
0:16:38 > 0:16:41- I'm just thinking that's probably too much.- I do think so. Yes.
0:16:41 > 0:16:43- Let's take it down.- Yeah.- A little bit.- Is this your first one?
0:16:43 > 0:16:45- This is the first one. So... - All right.
0:16:45 > 0:16:47- Guys, can I just talk to first sec? - Yeah.
0:16:47 > 0:16:49At the moment, you've got no dessert started at all.
0:16:49 > 0:16:51- At all.- Yeah.
0:16:51 > 0:16:53How...how long before those potatoes are done?
0:16:53 > 0:16:54Erm, one min...two minutes.
0:16:54 > 0:16:57Right. I would suggest to you, once you've done the potatoes,
0:16:57 > 0:16:59you need to get those pears poached.
0:16:59 > 0:17:00I need to poach the pears. All right. OK.
0:17:00 > 0:17:03Cos at the moment Robert's not going to get them done, is he?
0:17:03 > 0:17:04- If he's like this.- Well, I'm...
0:17:04 > 0:17:06I mean, you really got to move cos that's going...
0:17:06 > 0:17:09If each one of those takes you five minutes at the moment,
0:17:09 > 0:17:10you are in big trouble.
0:17:10 > 0:17:12OK? So, quick, quick, quick.
0:17:16 > 0:17:19How are we for doing the mash, then?
0:17:19 > 0:17:21- In fact, shall I come muck in and do that with you now?- Yes.
0:17:21 > 0:17:23- And then come back to this. Yeah? - Yes.
0:17:29 > 0:17:30It's funny, you know.
0:17:30 > 0:17:33Your head's down and you're working through all the jobs
0:17:33 > 0:17:35you need to do and you kind of forget where you are
0:17:35 > 0:17:38and then you have a little look outside and then, you know...
0:17:38 > 0:17:41Outside the Queen Vic. It's bizarre. It's very surreal.
0:17:47 > 0:17:50Jack's tarts are finally ready to go in the fridge to set.
0:17:53 > 0:17:57He can now concentrate on the pasta for the vegetarian lasagne.
0:17:58 > 0:18:02While Ping makes the morels, asparagus and pine nut filling.
0:18:05 > 0:18:09Guys, you really need to be ready and all sorted in an hour and a quarter.
0:18:11 > 0:18:13Do we want to put the fish in?
0:18:13 > 0:18:16Yeah, I think we get on that in the next five minutes.
0:18:16 > 0:18:18Yeah, I think they need to go in.
0:18:18 > 0:18:20- Is your turbot not in at all?- No.
0:18:20 > 0:18:22You better hurry up, guys.
0:18:25 > 0:18:27How are you getting on with the pasta, Jack?
0:18:27 > 0:18:29Yeah, it's just really time-consuming
0:18:29 > 0:18:30without a pasta maker.
0:18:31 > 0:18:33It's naturally very tense.
0:18:33 > 0:18:35And it's hard not to be tense in these situations
0:18:35 > 0:18:37when you've obviously got a lot to do,
0:18:37 > 0:18:39but, I think, fundamentally our processes are all done
0:18:39 > 0:18:43and we've just got the mammoth task of plating it all up.
0:18:43 > 0:18:45How are the chocolate tarts? Anybody had a look?
0:18:45 > 0:18:49I think they're, erm, they're nearly there, John.
0:18:51 > 0:18:55Oh, Jack! It looks like they might set. Yeah, Well, this one. Look.
0:18:55 > 0:18:57- If you watch, look, watch...- Yeah, that that one's sort of better.
0:18:57 > 0:19:00See that one there? But watch. That one's a bit wobbly.
0:19:00 > 0:19:02But watch this one. Look.
0:19:02 > 0:19:04Oh, oh! I hope so for your sake.
0:19:04 > 0:19:05- All that hard work.- So, do I.
0:19:09 > 0:19:11You've got about an hour until we need you to be ready.
0:19:11 > 0:19:14That's all pears poached, custard made, sauces finished,
0:19:14 > 0:19:16potatoes ready to rock 'n' roll, yeah?
0:19:16 > 0:19:20Yeah. I'm really... I'm quite worried about the birds, actually.
0:19:20 > 0:19:23- Well, are they about to go in? - They should go we now.
0:19:29 > 0:19:33Start me a timer, please, Robert. Have you got... Where is the timer?
0:19:33 > 0:19:34Timer. Timer. Timer.
0:19:37 > 0:19:40Robert has nearly finished stuffing the thighs.
0:19:41 > 0:19:44While Luke is rushing to make a start
0:19:44 > 0:19:47on the 60 poached pears for their dessert.
0:19:50 > 0:19:52Are we going to leave the tops of the pears on,
0:19:52 > 0:19:55are we just going straight up to the stalk or what?
0:19:55 > 0:19:56Leave the stalk on the end.
0:19:56 > 0:19:59For the few seconds extra it's going to take,
0:19:59 > 0:20:01I think it will be worth while.
0:20:01 > 0:20:04- LUKE LAUGHS SARCASTICALLY - You think we've got second extra?
0:20:04 > 0:20:06Yeah, I do, actually.
0:20:06 > 0:20:08Right, OK.
0:20:08 > 0:20:10I admire Robert's confidence.
0:20:10 > 0:20:11I wish I had it, too.
0:20:14 > 0:20:18Guys, 30 minutes for main courses, please.
0:20:18 > 0:20:1930 minutes.
0:20:21 > 0:20:23With one eye on her reducing sauce,
0:20:23 > 0:20:26Angela begins the seven litres of custard to go
0:20:26 > 0:20:27with the poached pears.
0:20:29 > 0:20:35I'm nervous about doing creme anglaise in such huge quantities
0:20:35 > 0:20:37cos it could be scrambled eggs that they're eating
0:20:37 > 0:20:39rather than creme anglaise.
0:20:42 > 0:20:43Robert, could you check that end oven
0:20:43 > 0:20:45and see what temperature it's at?
0:20:45 > 0:20:47I can't seem to find the bloody thermostat.
0:20:49 > 0:20:51- That oven's not on at all, that oven.- You're kidding me!
0:20:51 > 0:20:54- No, it's not on at all.- What?
0:20:54 > 0:20:57- What the...? What?- Well, it has... but just feel it.
0:20:57 > 0:20:59There's no temperature.
0:20:59 > 0:21:02No, there is temperature. Shut the door. And...
0:21:02 > 0:21:05What is going on with this... Why have we not got any control here?
0:21:05 > 0:21:07I've got no idea.
0:21:07 > 0:21:08Those potatoes are nearly done.
0:21:08 > 0:21:10Put those potatoes in that oven.
0:21:10 > 0:21:12Wait. Robert, could you put the birds on the top,
0:21:12 > 0:21:14potatoes on the bottom, please?
0:21:25 > 0:21:27Come on!
0:21:27 > 0:21:31How are we getting on in John Torode's tent...
0:21:31 > 0:21:33- ..I mean, Luke's tent? - JOHN SIGHS ANNOYEDLY
0:21:33 > 0:21:36We're doing all right. We have had trouble with the ovens...
0:21:36 > 0:21:37Trouble with the ovens?!
0:21:37 > 0:21:38It's not an excuse.
0:21:38 > 0:21:40Well, how's the birds looking?
0:21:40 > 0:21:42The ovens are on absolutely maximum
0:21:42 > 0:21:47and the birds aren't as cooked as we thought they should be by this time.
0:21:47 > 0:21:50- You know, you've got ten minutes, don't you?- Yeah.
0:21:50 > 0:21:54GREGG HUMS EASTENDERS THEME TUNE
0:21:56 > 0:21:57In the Vic,
0:21:57 > 0:22:00they've just finished shooting the last scene of the morning.
0:22:00 > 0:22:02We're back in one hour.
0:22:02 > 0:22:04We're going to have a talk and then a very special lunch.
0:22:04 > 0:22:06See you shortly.
0:22:08 > 0:22:11On a shoot like this, if we lose a minute, it impacts us down the line.
0:22:11 > 0:22:13People doing their make-up checks after lunch.
0:22:13 > 0:22:15People getting to lunch. So, it's very important.
0:22:15 > 0:22:18You've got to eat. We do 12-hour days. It's a long day.
0:22:18 > 0:22:19So, we're all very excited to see
0:22:19 > 0:22:22what we're going to get supplied to us.
0:22:22 > 0:22:23So, I can't wait to get up there.
0:22:23 > 0:22:26I'm going to be at the back of the queue because of this,
0:22:26 > 0:22:28but not to worry. Anything else? Cheers, mate.
0:22:28 > 0:22:30Five minutes.
0:22:30 > 0:22:32- We now need you to plate up in five minutes.- OK, Gregg.
0:22:32 > 0:22:34There's no hiding. It's got to happen.
0:22:34 > 0:22:36So, let's get a move on, yeah?
0:22:36 > 0:22:39Jack, you give a hand on skinning the fish.
0:22:40 > 0:22:43Skin them all on one side and then flip them over.
0:22:43 > 0:22:47- Flip them over the other side, OK. - Nice and easy.- Nice and gentle.
0:22:47 > 0:22:51This fish is thick, so, it's going to retain its heat. So, that's good.
0:22:52 > 0:22:56Luke has just minutes to wrap and cook his mushroom parcels.
0:22:57 > 0:23:00Could you get me a pan of oil on for deep frying?
0:23:00 > 0:23:03- A pan of oil on for deep frying. - For deep frying.
0:23:03 > 0:23:05Well, have we got a pan? Number one.
0:23:05 > 0:23:08OK, any tray, anything, anything I can deep fry in.
0:23:10 > 0:23:13Excuse me. Watch your backs. These are the first ones.
0:23:13 > 0:23:15Right, get them carved and get them back in the trays, please.
0:23:15 > 0:23:19And they still have the 60 guinea fowl breasts to carve.
0:23:19 > 0:23:21Someone else could carve as well.
0:23:21 > 0:23:25We could do two people carving if there's time pressure or...
0:23:25 > 0:23:27Yeah, if you could carve, Rob, that'd be great.
0:23:37 > 0:23:39Guys, cast and crew are walking through now.
0:23:39 > 0:23:43- Whole lot of them, literally. I know you're excited, Angela.- Oh, yeah.
0:23:43 > 0:23:46So am I. I'm excited as well, but get the food out, mate, please.
0:23:46 > 0:23:48Yeah, yeah, yeah. Oh, my God. I'm so excited.
0:23:55 > 0:24:01The 120 cast and crew now have a choice between the two menus.
0:24:03 > 0:24:05We're pretty used to potato wedges here.
0:24:05 > 0:24:07So, yeah, this is a real treat for us.
0:24:07 > 0:24:08Looking forward to it.
0:24:08 > 0:24:10Yeah, it's exciting. Look at all of this. Look.
0:24:10 > 0:24:12It looks very professional.
0:24:12 > 0:24:15The red table will be served Luke's menu.
0:24:15 > 0:24:20I love fowl. A nice bit of fowl. I can't wait!
0:24:20 > 0:24:22I've heard it's a nice, tiny, little chicken.
0:24:22 > 0:24:24So, I'm going to try the nice, tiny little chicken
0:24:24 > 0:24:25with the stuffed thigh.
0:24:25 > 0:24:26I'm starving, yeah.
0:24:26 > 0:24:28I can't wait to get me a guinea.
0:24:28 > 0:24:30And the blue table, Ping's menu.
0:24:30 > 0:24:32I'm definitely glad I went for the blue menu.
0:24:32 > 0:24:35I sort of saw it and it had everything on there that I love.
0:24:35 > 0:24:37So...mmm!
0:24:37 > 0:24:39I prefer the blue dessert, unfortunately.
0:24:39 > 0:24:42So, I might have two slip over there and get me a little chocolate.
0:24:44 > 0:24:47Two, three, four. We'll do it in lots of ten, OK?
0:24:49 > 0:24:51Outside, it's four degrees
0:24:51 > 0:24:56and the teams now have to work out a system to get their 60 main courses
0:24:56 > 0:24:59plated and over to the dining tent without them getting cold.
0:25:01 > 0:25:03Are they cooked? Yeah. All right, bring them all out.
0:25:03 > 0:25:06- Is that a good size, do you think? - That's... That's fine.
0:25:06 > 0:25:07Yeah, you think?
0:25:07 > 0:25:09OK, you've got to do a job each.
0:25:09 > 0:25:10Two jobs each. Go, go, go!
0:25:10 > 0:25:12Sauce.
0:25:12 > 0:25:14Oh, no-no, no-no. You'll be there all day like that, mate.
0:25:14 > 0:25:16Come on, you've got 60 plates to do. Come on. Go!
0:25:19 > 0:25:21First 12, three minutes, please.
0:25:21 > 0:25:25And then once you've done your first 12, batches of 12, please.
0:25:25 > 0:25:27Good! Looking nice.
0:25:28 > 0:25:30We are very hungry.
0:25:30 > 0:25:33They must be under a lot of pressure and feeling really nervous.
0:25:33 > 0:25:35Quick, quick, quick. Pile them up. Next lot.
0:25:37 > 0:25:39Thigh on this one, please.
0:25:39 > 0:25:41I'm expecting it to be really good.
0:25:41 > 0:25:44I'm very interested in the masala sauce.
0:25:44 > 0:25:46I like a bit of masala.
0:25:46 > 0:25:47This is a really big treat for us
0:25:47 > 0:25:51because we obviously don't have this laid out every lunchtime.
0:25:51 > 0:25:54What... Yes, we do!
0:25:54 > 0:25:56Come on! Just do it. Just put it on. Honestly, trust me.
0:25:56 > 0:25:59You're going to have to just go. As fast as you possibly can.
0:25:59 > 0:26:01Across the gate. Just lift it.
0:26:22 > 0:26:25Half the tables have been served.
0:26:25 > 0:26:27I'm not sure that I've had guinea fowl. It's really nice!
0:26:29 > 0:26:31Now, the race is on to get the rest out.
0:26:32 > 0:26:34You're doing well. I'm proud of you.
0:26:34 > 0:26:38Keep up the insentiency. Keep up the pace.
0:26:38 > 0:26:40Ping's team are getting into their stride.
0:26:40 > 0:26:42We're cracking through, you know.
0:26:42 > 0:26:46There's more to get out, but we're cracking through.
0:26:48 > 0:26:49Can I have the next six, please?
0:26:49 > 0:26:52Just line them up now. Go, go, go.
0:26:52 > 0:26:54But the meat tent is struggling.
0:26:54 > 0:26:57I wish they'd liven this up, you know what I mean?
0:26:57 > 0:26:5920 minutes I've been waiting.
0:26:59 > 0:27:01- Have you got sauce on them? - Yeah.- Go, go, go.
0:27:11 > 0:27:14Oh, it's coming out now. look!
0:27:14 > 0:27:15Here we go.
0:27:23 > 0:27:25Beautiful! Look at that.
0:27:27 > 0:27:31Luke's team's main is roasted guinea fowl breast and thigh
0:27:31 > 0:27:33stuffed with black pudding
0:27:33 > 0:27:36served with roast potatoes with rosemary,
0:27:36 > 0:27:39crushed parsnips and kale
0:27:39 > 0:27:40and Angela's masala sauce.
0:27:47 > 0:27:49The potatoes were on the money.
0:27:49 > 0:27:51They were really nice.
0:27:51 > 0:27:53It's good. It tastes nice,
0:27:53 > 0:27:56however, there ain't the sauce that I was promised.
0:27:56 > 0:27:59Don't be shy with the gravy. Never be shy with the gravy. Oh!
0:27:59 > 0:28:01I thought it was really tasty.
0:28:01 > 0:28:04It was like as very rich turkey, but it was cold.
0:28:04 > 0:28:06But it tasted lovely.
0:28:06 > 0:28:08Listen, mate, I'll tell you what.
0:28:08 > 0:28:11It's freezing. If it was just a bit warmer...
0:28:11 > 0:28:14- It's not freezing.- ..that'd be nice. - It's not freezing!
0:28:14 > 0:28:16It's cold, what are you talking about?
0:28:16 > 0:28:18It was not... I need more gravy.
0:28:18 > 0:28:21- There's nothing worse than a bit of cold parsnip.- A bit more gravy.
0:28:21 > 0:28:24You got to eat it lively. You've got to eat it quick.
0:28:24 > 0:28:27I've never had guinea fowl before.
0:28:27 > 0:28:29So, I'll definitely be having it again.
0:28:29 > 0:28:32It had potential to be beautiful, that's the frustrating thing.
0:28:32 > 0:28:34But, no, you can't have cold...
0:28:34 > 0:28:36A bit of cold parsnip wrapped around you.
0:28:38 > 0:28:39For their vegetarian option,
0:28:39 > 0:28:42Luke's team have substituted the guinea fowl
0:28:42 > 0:28:45with a wild mushroom and walnut parcel.
0:28:49 > 0:28:51I enjoyed it. The potatoes were good.
0:28:51 > 0:28:56Nice idea... the mushrooms and a little bit of vegetarian gravy there.
0:28:56 > 0:28:57It's lovely!
0:28:57 > 0:28:59Yeah, really lovely.
0:28:59 > 0:29:02Listen, if they can manage to do this for this amount of people,
0:29:02 > 0:29:04I think it's fantastic.
0:29:04 > 0:29:08Ping's team's main is turbot served with tomato and fennel stew,
0:29:08 > 0:29:12cockles and a pomme puree.
0:29:15 > 0:29:18I thought the fish was delicious, absolutely exquisite.
0:29:18 > 0:29:20Beautifully cooked. Lovely.
0:29:20 > 0:29:23Really nice piece of fish.
0:29:23 > 0:29:24Nice creamy potato.
0:29:24 > 0:29:27And the sweetness of the tomato is really coming through.
0:29:27 > 0:29:29I'm particularly liking the cockles.
0:29:29 > 0:29:31Delicious.
0:29:31 > 0:29:34The fish dish may be a hit,
0:29:34 > 0:29:37but one batch of the turbot is undercooked.
0:29:37 > 0:29:38It's delicious fish,
0:29:38 > 0:29:41but I don't think it's completely cooked. No.
0:29:41 > 0:29:43So, I'll steer around that bit.
0:29:43 > 0:29:45Concept, good. Execution...
0:29:48 > 0:29:50For their vegetarian option,
0:29:50 > 0:29:52they've served an open lasagne
0:29:52 > 0:29:56filled with morels, asparagus and pine nuts
0:29:56 > 0:29:58with the tomato and fennel stew on the side.
0:30:01 > 0:30:03It's really nice. It's really tasty.
0:30:03 > 0:30:05It's got a nice little bit of spice.
0:30:05 > 0:30:06It's quite nice and moist.
0:30:06 > 0:30:07It's lovely, you now?
0:30:10 > 0:30:12I've just been told dessert service, please.
0:30:12 > 0:30:14Go, go, go, go.
0:30:14 > 0:30:19The teams have taken 45 minutes to serve the 120 main courses.
0:30:19 > 0:30:22- Get rid of all that stuff off the bench.- Yep.- All of it.
0:30:22 > 0:30:2660 plates out. That one as well, Robert.
0:30:26 > 0:30:28They now have just 15 minutes to serve dessert
0:30:28 > 0:30:31before the lunch break is over.
0:30:35 > 0:30:38Yay!
0:30:38 > 0:30:40Yay!
0:30:42 > 0:30:44Fortunately, it's all worked out.
0:30:44 > 0:30:46It's cutting well. It's cooked.
0:30:46 > 0:30:49It's solid. So, yeah, I'm pretty pleased with how it looks so far.
0:30:50 > 0:30:52All right. Let's go. Tarts on.
0:30:54 > 0:30:56Jack, I'm really impressed, buddy.
0:30:56 > 0:30:59Really impressed.
0:31:03 > 0:31:07Look at the beautiful vanilla in that custard.
0:31:07 > 0:31:10I'll tell you what, I'm proud of you guys. That is a lovely pudding.
0:31:10 > 0:31:13Come on! Go, go, go!
0:31:13 > 0:31:14- Syrup on?- Syrup on.
0:31:21 > 0:31:25Go, go, go, guys, go! Go, go, go!
0:31:25 > 0:31:27- Careful!- YES!
0:31:41 > 0:31:45Luke's team's dessert is cinnamon and saffron poached pears,
0:31:45 > 0:31:47a puff pastry ring,
0:31:47 > 0:31:50creme anglaise and a crushed walnut brittle.
0:31:55 > 0:31:58I reckon I've got about five minutes to get these pears into me
0:31:58 > 0:32:00and then I'm back on work.
0:32:00 > 0:32:02Bloody good pears, though!
0:32:02 > 0:32:05Not as lovely as your pear...
0:32:05 > 0:32:06LAUGHTER
0:32:06 > 0:32:08In your garden. Your tree.
0:32:08 > 0:32:11- I've got pear trees. - She's got a pear tree.
0:32:14 > 0:32:16I like the pear.
0:32:16 > 0:32:18The pear's really nice.
0:32:18 > 0:32:20It tastes a bit... a bit like liquorice.
0:32:20 > 0:32:21It's lovely.
0:32:23 > 0:32:26Ping's team's dessert is chocolate tart
0:32:26 > 0:32:27with mascarpone cream
0:32:27 > 0:32:29and a spiced plum compote.
0:32:35 > 0:32:39- Delicious!- Nice?- Out of this world.
0:32:39 > 0:32:40It's absolute delicious.
0:32:40 > 0:32:43It's a really, really nice combination.
0:32:43 > 0:32:44Yeah, it's really good.
0:32:45 > 0:32:49The desserts are proving to be a hit.
0:32:49 > 0:32:51I actually swapped it with someone from the other table.
0:32:51 > 0:32:53I shouldn't have done it, but...
0:32:53 > 0:32:55But that was lovely.
0:32:55 > 0:32:58You can't waste the chocolate cake.
0:32:58 > 0:33:00This is certainly not the sort of thing
0:33:00 > 0:33:02you'd ever find in Albert Square.
0:33:02 > 0:33:05I'm used to pies and chips.
0:33:12 > 0:33:13They had a lot of people to look after,
0:33:13 > 0:33:16so, yeah, they've done a really good job.
0:33:17 > 0:33:20Thanks. Very full. Yeah, I've had everything.
0:33:20 > 0:33:23I've eaten everyone's that they left. Really nice.
0:33:23 > 0:33:26Cheers, guys. Well done!
0:33:26 > 0:33:27Oh, my God!
0:33:27 > 0:33:29High-fives all around.
0:33:29 > 0:33:32- Awesome chocolate tart.- I know. Lucky it set.
0:33:32 > 0:33:33Awesome.
0:33:35 > 0:33:38I'll tell you what. They've never had an experience like it.
0:33:38 > 0:33:40I've never had an experience like it.
0:33:40 > 0:33:42That was quite incredible.
0:33:43 > 0:33:46I have to say, those desserts were exceptional.
0:33:48 > 0:33:52And praise to Ping and her team.
0:33:52 > 0:33:55They looked like a team of pros.
0:33:55 > 0:33:58As far as leadership is concerned, Ping had it all wrapped up.
0:33:58 > 0:34:00She commended her troops. She really did.
0:34:02 > 0:34:04That was really good. Really hard work.
0:34:04 > 0:34:06I mean, we haven't stopped.
0:34:06 > 0:34:09I couldn't ask for better team.
0:34:09 > 0:34:10I think my team was awesome.
0:34:12 > 0:34:14From that team, I've got to tip my hat to Jack
0:34:14 > 0:34:18because that chocolate tart was immense.
0:34:18 > 0:34:19Really very, very good indeed.
0:34:20 > 0:34:22Such a great experience.
0:34:22 > 0:34:24Such a surreal environment and surroundings,
0:34:24 > 0:34:26but it was a lot of fun today. I really enjoyed it.
0:34:26 > 0:34:28And I hope they enjoyed it...enjoyed it as well.
0:34:28 > 0:34:31If there was brilliant organisation in Ping's tent,
0:34:31 > 0:34:34there was fantastic cooking going on in Luke's tent.
0:34:36 > 0:34:37They came out in the end,
0:34:37 > 0:34:40but I'll tell you what, I spent a lot of time in that tent
0:34:40 > 0:34:42because they were in disarray.
0:34:43 > 0:34:46But what we end up with was something quite amazing.
0:34:49 > 0:34:51It was a very difficult challenge, you know.
0:34:51 > 0:34:53It was annoying for me
0:34:53 > 0:34:56that we didn't need to have, you know, help,
0:34:56 > 0:34:58but overall, fairly pleased.
0:34:58 > 0:35:01But there's bags of room, bags of room for improvement.
0:35:03 > 0:35:06I've got to say, I've got my standouts.
0:35:06 > 0:35:08There's a couple of stars today.
0:35:08 > 0:35:11Absolute stars and one or two falling behind the pack.
0:35:45 > 0:35:47Welcome back, you six.
0:35:47 > 0:35:51We only have five places in the next round.
0:35:51 > 0:35:54That means that one of you is leaving the competition.
0:35:56 > 0:36:00From you six today, we want refined food.
0:36:00 > 0:36:04Refined food that impresses, guys.
0:36:04 > 0:36:07Ladies and gentlemen, 70 minutes.
0:36:07 > 0:36:10The best plate of food you've cooked in the competition so far.
0:36:10 > 0:36:12Let's cook!
0:36:24 > 0:36:27I found the last challenge really exciting.
0:36:27 > 0:36:31Today, I've just got to do the best dish I possibly can
0:36:31 > 0:36:33and hope that someone else screws up.
0:36:35 > 0:36:38You have an array of vegetables to rival many a greengrocer.
0:36:38 > 0:36:40What is the dish?
0:36:40 > 0:36:43A ballotine of chicken stuffed with Spanish black pudding,
0:36:43 > 0:36:47a small casserole of judion beans with chorizo,
0:36:47 > 0:36:49and a mini cauliflower cheese
0:36:49 > 0:36:51with some hot paprika potatoes
0:36:51 > 0:36:54and a green chilli and coriander sauce.
0:36:54 > 0:36:57How are you going to make all these things look refined?
0:36:57 > 0:36:59Well, this is going to be the big challenge for me.
0:36:59 > 0:37:01I was hoping to practise the dish last night,
0:37:01 > 0:37:04but then had a power cut at my house.
0:37:04 > 0:37:06So, I've got ideas about how I want to present it,
0:37:06 > 0:37:10but I haven't yet been able to present it in the way I want.
0:37:10 > 0:37:13We know Robert's a grafter and he gets through lots of work,
0:37:13 > 0:37:15but can he do it with a little bit of refinement?
0:37:17 > 0:37:19He's going to do a ballotine of chicken.
0:37:19 > 0:37:20He's going to serve that on beans.
0:37:20 > 0:37:22And to my mind, there are two sauces
0:37:22 > 0:37:23and at the last count, I think
0:37:23 > 0:37:25there were five different vegetables on there as well.
0:37:28 > 0:37:31To do well on this dish I have to execute it perfectly.
0:37:31 > 0:37:33There is little margin for error.
0:37:33 > 0:37:34So, it's got to be on the money
0:37:34 > 0:37:36otherwise I think, you know,
0:37:36 > 0:37:38little mistakes now will really cost you.
0:37:40 > 0:37:43We saw success with chocolate on Albert Square from you, Jack.
0:37:43 > 0:37:46And today, by the looks of it, we've got chocolate once again.
0:37:46 > 0:37:50Yeah, today I'm doing a chocolate fondant with a pistachio cream,
0:37:50 > 0:37:52pistachio, hazelnut brittle, caramel sauce
0:37:52 > 0:37:54and if I've got time, some honeycomb.
0:37:57 > 0:37:59Jack's promising us a chocolate fondant,
0:37:59 > 0:38:02a praline and a toffee sauce.
0:38:02 > 0:38:04And then he's also going to put some honeycomb on it.
0:38:04 > 0:38:05So much sugar on that plate.
0:38:05 > 0:38:07It's going to be really sticky and very sweet.
0:38:07 > 0:38:09And I hope for his sake it's not too sweet.
0:38:11 > 0:38:13You've had 20 minutes.
0:38:13 > 0:38:15I can't believe it. 20 minutes are gone.
0:38:19 > 0:38:21Today, I'm going to give it everything.
0:38:21 > 0:38:24I like my dish and it's very tasty.
0:38:24 > 0:38:27I've just got to try and make it look beautiful.
0:38:27 > 0:38:29And I struggle with that sometimes.
0:38:31 > 0:38:32What are you cooking for us, Angela?
0:38:32 > 0:38:34Today I'm doing loin of hare
0:38:34 > 0:38:37with celeriac, apples and blackberries
0:38:37 > 0:38:40and a port and cassis sauce.
0:38:40 > 0:38:43You are a wonderful cook.
0:38:43 > 0:38:44Are you ambitious as well?
0:38:44 > 0:38:47You know... I want to go to the end.
0:38:47 > 0:38:50I want to be there. I love it! I'm really...
0:38:50 > 0:38:52It's the best experience.
0:38:52 > 0:38:53It's... I don't want it to end.
0:38:57 > 0:38:59Ang is doing a hare. That's strong.
0:38:59 > 0:39:01I actually trust Angela's palate.
0:39:01 > 0:39:04But refinement is still something that may elude her.
0:39:05 > 0:39:08You're halfway. 35 minutes left.
0:39:10 > 0:39:12Someone's running.
0:39:14 > 0:39:15If you would single out anyone
0:39:15 > 0:39:17who was a little bit weak in the last task,
0:39:17 > 0:39:19I think it would definitely be me.
0:39:19 > 0:39:22Today, I've got to finish in the top two, I reckon, to be safe.
0:39:22 > 0:39:24And I'm not going to do that by playing safe.
0:39:27 > 0:39:29What are you going to make?
0:39:29 > 0:39:30Today, I'm doing surf and turf,
0:39:30 > 0:39:32but kind of my style.
0:39:32 > 0:39:34So we've got teriyaki fillet steak.
0:39:34 > 0:39:37And then I've got Indian poori bread stuffed with scallops
0:39:37 > 0:39:41that have been marinated in a Caribbean-style green curry paste.
0:39:41 > 0:39:45To finish everything off, we've got the Thai yellow curry sauce.
0:39:45 > 0:39:48So, we go to Japan. We go India. We go Southeast Asia.
0:39:48 > 0:39:50- Mm-hm.- Wow!
0:39:50 > 0:39:52Well, hopefully I can bring it all together.
0:39:52 > 0:39:54With a stopover in Jamaica.
0:39:54 > 0:39:55Yeah, why not?
0:39:55 > 0:39:57I dreamt about this dish last night.
0:39:57 > 0:39:59And I dreamt that you were making us cook it for 60
0:39:59 > 0:40:02and I was sleepwalking round my room.
0:40:02 > 0:40:05And I didn't know what was going on. And then it was back to reality.
0:40:05 > 0:40:06You're not making me cook it for 60.
0:40:06 > 0:40:09You're just making me do it once. Let's get on with it.
0:40:13 > 0:40:14Luke is doing what Luke loves to do
0:40:14 > 0:40:17and that's cook lots of different things and put them on one plate.
0:40:17 > 0:40:19I don't know what it's going to taste like.
0:40:19 > 0:40:22I don't know what it's going to look like cos you can't.
0:40:22 > 0:40:24Because Luke is original.
0:40:24 > 0:40:25It either works or it don't.
0:40:30 > 0:40:35My last dish that I cooked in the studio was my weakest round so far.
0:40:35 > 0:40:40It's quite easy to lose focus on the things that you were good at.
0:40:40 > 0:40:43That got you to where you are in the competition.
0:40:43 > 0:40:45Today, I want to get back to that.
0:40:47 > 0:40:48What are you making?
0:40:48 > 0:40:52I'm making lamb, turnips, pickled onions and watercress.
0:40:52 > 0:40:54I'm using three different cuts of lamb.
0:40:54 > 0:40:56So, cheek bones, the neck and fillet,
0:40:56 > 0:40:58which is I know what you guys liked
0:40:58 > 0:41:00about where I started in this competition.
0:41:00 > 0:41:04I just want to make a delicious plate of food for you guys.
0:41:04 > 0:41:07Michael's a clever cook. He's had an epiphany.
0:41:07 > 0:41:09He understands what he's got to do.
0:41:09 > 0:41:12He's cooking food that he really does believe in.
0:41:12 > 0:41:14Now that fills me full of confidence.
0:41:17 > 0:41:21Today I'm going to make my take on a banana split
0:41:21 > 0:41:24because it reminds me of my childhood
0:41:24 > 0:41:27and when my mum used to take me out for, you know, a treat.
0:41:27 > 0:41:31I only get to see her once a year and that's why.
0:41:31 > 0:41:33I miss her.
0:41:33 > 0:41:35This one's for my mum.
0:41:42 > 0:41:43What are you making, Ping?
0:41:43 > 0:41:46Chocolate lava cake with peanut butter mousse
0:41:46 > 0:41:48and a deep-fried banana.
0:41:48 > 0:41:50Wow!
0:41:50 > 0:41:52So, it's... The flavours from a banana split.
0:41:52 > 0:41:56Can you tell me where your drive for this competition is coming from?
0:41:56 > 0:42:00I just want to do well and I want my family to be proud of me.
0:42:00 > 0:42:01Oh, Ping!
0:42:04 > 0:42:06Ping is doing a lava cake.
0:42:06 > 0:42:09Then she's got a banana wrapped in pastry
0:42:09 > 0:42:10and a peanut butter mousse.
0:42:12 > 0:42:15All three of those things are sweet and sticky.
0:42:15 > 0:42:17There's no cream to un-sticky it.
0:42:17 > 0:42:18And it's bothering me.
0:42:21 > 0:42:24You have got just ten minutes left.
0:42:32 > 0:42:35Two and a half minutes left.
0:42:35 > 0:42:37It's got to look refined as well as taste refined.
0:42:47 > 0:42:49Your time's up.
0:42:49 > 0:42:50Stop!
0:42:56 > 0:42:59Angela's dish is loin of hare
0:42:59 > 0:43:01with fried celeriac,
0:43:01 > 0:43:03celeriac puree,
0:43:03 > 0:43:06apples cooked in thyme butter,
0:43:06 > 0:43:08blackberries
0:43:08 > 0:43:10and a chocolate, port and cassis sauce.
0:43:13 > 0:43:16- I still don't think you've got presentation right.- Don't you?
0:43:16 > 0:43:19I think cutting it down into little bits is better,
0:43:19 > 0:43:21but you're still not quite there.
0:43:31 > 0:43:32Delicious.
0:43:34 > 0:43:35Thanks.
0:43:36 > 0:43:37Really.
0:43:37 > 0:43:40Hare is probably the strongest game you could have.
0:43:40 > 0:43:42It's really rich and to get that right
0:43:42 > 0:43:45and for it to become subtle is a really difficult thing.
0:43:45 > 0:43:48You've done that. I think the sauce with it is beautiful.
0:43:48 > 0:43:49Sweet with chocolate.
0:43:49 > 0:43:51Sharp with the blackberry. And it's a joy to eat.
0:43:53 > 0:43:55Wow! You can cook!
0:43:55 > 0:43:57You can cook.
0:43:57 > 0:43:59Like the earthy celeriac. Like the sweet apple.
0:43:59 > 0:44:01Like the sweet berry. Love the sauce.
0:44:01 > 0:44:03Love the way you've cooked the hare.
0:44:03 > 0:44:05Your touch and your palate is great.
0:44:05 > 0:44:07Thank you very much.
0:44:08 > 0:44:11I'm feeling really happy.
0:44:11 > 0:44:14It's so nice when they like the taste of your food.
0:44:14 > 0:44:17It's like...relief.
0:44:19 > 0:44:22Luke has made his version of surf and turf
0:44:22 > 0:44:26teriyaki beef fillet on a bed of garlic spinach...
0:44:28 > 0:44:30..Indian poori bread stuffed with scallops
0:44:30 > 0:44:34marinated in Caribbean curry paste,
0:44:34 > 0:44:36potato domes
0:44:36 > 0:44:38and a Thai yellow curry sauce.
0:44:48 > 0:44:50I have to tell you, I'm not that excited by it.
0:44:50 > 0:44:52OK.
0:44:52 > 0:44:55It's not a disaster, Luke, and I understand your mind,
0:44:55 > 0:44:59but for me the flavour combination of that soy and coconut milk
0:44:59 > 0:45:02in that Thai curry just does not work at all.
0:45:02 > 0:45:03OK.
0:45:05 > 0:45:07The potatoes are cooked brilliantly.
0:45:07 > 0:45:10Those scallops inside that bread is cooked really well.
0:45:10 > 0:45:13I love the texture on the steak.
0:45:13 > 0:45:15Luke, you've cooked everything really well,
0:45:15 > 0:45:17but you've completely muddled all these flavours.
0:45:17 > 0:45:19You really have.
0:45:21 > 0:45:22A bit disappointed, obviously.
0:45:22 > 0:45:25I am a risk taker.
0:45:25 > 0:45:29If you live on the edge, you're going to fall off eventually.
0:45:35 > 0:45:39Ping has made a dessert of chocolate lava cake,
0:45:39 > 0:45:42with peanut butter mousse,
0:45:42 > 0:45:44caramelised banana spring roll
0:45:44 > 0:45:46and a tempered chocolate ribbon.
0:45:48 > 0:45:51Love the look of it. I think it's great!
0:45:51 > 0:45:53I love the goldleaf sitting on top.
0:45:53 > 0:45:55I like the fact you got a swirl of chocolate
0:45:55 > 0:45:57to show a little bit more technique
0:45:57 > 0:45:59and I want to crack open that pudding
0:45:59 > 0:46:02because it looks like it's about to ooze all over the plate.
0:46:05 > 0:46:06Hey, look at that!
0:46:07 > 0:46:08Good job, you!
0:46:20 > 0:46:22I was really, really concerned
0:46:22 > 0:46:25that this was going to be all sticky and sweet,
0:46:25 > 0:46:29but it's not because your chocolate lava cake is bitter.
0:46:29 > 0:46:32You've got this lovely natural sweetness of banana
0:46:32 > 0:46:36and then you've got the crispiness of that spring roll pastry
0:46:36 > 0:46:37on the outside.
0:46:37 > 0:46:40But you have one issue with this plate, Ping.
0:46:40 > 0:46:43There ain't enough of that delicious peanut butter mousse.
0:46:43 > 0:46:44Cos I mean, that's really good.
0:46:44 > 0:46:47But me and the bald bloke, right, have had a couple of mouthfuls
0:46:47 > 0:46:50and both of us are scraping around for peanut butter mousse.
0:46:52 > 0:46:54It's very good, Ping.
0:46:54 > 0:46:56Thank you.
0:46:56 > 0:46:58That chocolate cake is divine.
0:46:58 > 0:47:01You versatility seems to know no bounds at all.
0:47:01 > 0:47:05That is as mellow and creamy as you like
0:47:05 > 0:47:08and that peanut butter mousse is a revelation to me.
0:47:08 > 0:47:11Slightly salty like peanut butter would be,
0:47:11 > 0:47:14but creamy and lighter than peanut butter is and sweet.
0:47:14 > 0:47:15Gorgeous!
0:47:15 > 0:47:17Absolutely gorgeous.
0:47:25 > 0:47:28(Well done!)
0:47:29 > 0:47:33(Well done. Hey, Ping, give me a high-five.)
0:47:33 > 0:47:35(I was so worried.)
0:47:35 > 0:47:38I'm overjoyed!
0:47:38 > 0:47:40I nailed it so, yeah... Brilliant!
0:47:40 > 0:47:41Brilliant feeling!
0:47:44 > 0:47:47Michael has served three cuts of lamb
0:47:47 > 0:47:49neck fillet, loin,
0:47:49 > 0:47:51and sweetbreads
0:47:51 > 0:47:53with watercress puree,
0:47:53 > 0:47:55turnips,
0:47:55 > 0:47:56pickled onions
0:47:56 > 0:47:59and a lamb stock and Madeira sauce.
0:48:10 > 0:48:13Lovely texture on your sweetbreads.
0:48:13 > 0:48:14Love the bite of the turnips.
0:48:14 > 0:48:17Like how rare the loin is.
0:48:17 > 0:48:20But I don't want to eat that neck.
0:48:20 > 0:48:21It needs more cooking.
0:48:21 > 0:48:24If that came out to me in a restaurant, I'd send it back.
0:48:25 > 0:48:29And the salt that you put on those sweetbreads is ridiculous.
0:48:29 > 0:48:33These lumps here are salt crystals.
0:48:34 > 0:48:37I mean, they are enormous.
0:48:37 > 0:48:40I'm sort of stuck between a rock and a hard place here
0:48:40 > 0:48:42because I admired certain parts of the dish
0:48:42 > 0:48:45and other bits I feel slightly disappointed with.
0:48:45 > 0:48:47I like the watercress puree.
0:48:47 > 0:48:49I like the sweetness of your lamb.
0:48:49 > 0:48:53I think you're a great cook, Michael, I think you've got great technique.
0:48:53 > 0:48:55I think you've got a great way of thinking about food,
0:48:55 > 0:48:58but there are a lot of problems on here, though, as Gregg has said.
0:48:58 > 0:49:00Whoa! Thank you, Michael.
0:49:00 > 0:49:01Thank you very much.
0:49:05 > 0:49:09I was aware before they even tasted it where the errors were.
0:49:09 > 0:49:12I was kicking myself whilst waiting for them to come round.
0:49:16 > 0:49:18(You're a great cook. Remember those words.)
0:49:21 > 0:49:23Robert has made a ballotine of chicken
0:49:23 > 0:49:26stuffed with Spanish black pudding,
0:49:26 > 0:49:30served on a casserole of judion beans and chorizo,
0:49:30 > 0:49:33cauliflower and manchego cheese puree,
0:49:33 > 0:49:36paprika roast potatoes,
0:49:36 > 0:49:38tempura vegetables and a salsa verde.
0:49:41 > 0:49:42I admire the work.
0:49:42 > 0:49:44I don't think you've succeeded
0:49:44 > 0:49:47- in making this look like one plate of food.- Right.
0:49:47 > 0:49:50It looks like a collection of some of Robert's favourite nibbles.
0:50:01 > 0:50:03I like the chicken, the ham, and the black pudding
0:50:03 > 0:50:05which brings a little bit of spice.
0:50:05 > 0:50:07I really like the sharpness of your salsa verde.
0:50:07 > 0:50:08I really like the idea
0:50:08 > 0:50:11of the cauliflower puree cheese there as well.
0:50:11 > 0:50:12I like them all individually.
0:50:12 > 0:50:15I don't know how to eat it, though.
0:50:15 > 0:50:16I don't know how to eat it
0:50:16 > 0:50:19other than go into it in individual little bits.
0:50:21 > 0:50:25I admire your work, but this is not a plate of food as such.
0:50:26 > 0:50:30The chicken with the ham and the black pudding and the beans
0:50:30 > 0:50:32is a lovely, lovely thing.
0:50:32 > 0:50:35And in my opinion that's where you should have stopped.
0:50:35 > 0:50:38By putting a salsa verde on and deep-fried vegetables
0:50:38 > 0:50:40and crispy potatoes and cauliflower cheese
0:50:40 > 0:50:43it's just detracting from that central part
0:50:43 > 0:50:44with the beans and chicken.
0:50:46 > 0:50:48Having not been able to taste the dish,
0:50:48 > 0:50:50it's hard for me to argue with their comments.
0:50:50 > 0:50:52You know, I think it's a nice dish,
0:50:52 > 0:50:55but I'm sure their criticisms were valid.
0:50:56 > 0:50:58Finally, it's Jack.
0:50:58 > 0:51:01His dessert is a chocolate fondant
0:51:01 > 0:51:04with pistachio cream...
0:51:05 > 0:51:08..a pistachio and hazelnut brittle,
0:51:08 > 0:51:10honeycomb
0:51:10 > 0:51:12and a caramel sauce.
0:51:13 > 0:51:15It's looking good.
0:51:15 > 0:51:16It looks like fun, Jack.
0:51:22 > 0:51:24We've got a nice, soft centre. That's good.
0:51:33 > 0:51:34Very good.
0:51:34 > 0:51:36You have a slight crispness
0:51:36 > 0:51:39around the outside of your chocolate fondant, which I like.
0:51:39 > 0:51:42What at first I thought was odd, turns out to be fantastic.
0:51:42 > 0:51:46And that's the fact that you haven't sweetened the pistachio cream
0:51:46 > 0:51:50because you need something mellow to dampen down all that sweetness.
0:51:50 > 0:51:52- Well done.- Thank you.
0:51:53 > 0:51:56Jack, some lovely work. I love the fondant,
0:51:56 > 0:51:58crispy on the outside, oozy centre.
0:51:58 > 0:52:01Your praline with the pistachios is really, really wonderful...
0:52:02 > 0:52:05..but it doesn't all belong together.
0:52:05 > 0:52:09It's too much on one plate.
0:52:09 > 0:52:11But I like it.
0:52:11 > 0:52:15- So, we'll have to arm wrestle this one or toss a coin.- OK.
0:52:15 > 0:52:18- Thanks, Jack.- Thank you. Cheers.
0:52:18 > 0:52:19I feel quite mixed after that one.
0:52:19 > 0:52:22There were some good things about it
0:52:22 > 0:52:24and some negative things about it as well.
0:52:24 > 0:52:26So, I feel I probably could've done better.
0:52:30 > 0:52:32To the six of you, thank you very, very much.
0:52:32 > 0:52:36To be cooking food at this level as amateurs is an extraordinary thing.
0:52:36 > 0:52:39One of you will be leaving the competition.
0:52:41 > 0:52:42We need to make that decision.
0:52:42 > 0:52:47We'll call you back in as soon as we possibly can.
0:52:57 > 0:52:59I like these six. I really do.
0:52:59 > 0:53:01I don't want to get rid of one.
0:53:01 > 0:53:06Ping did a great job in Albert Square running the team.
0:53:06 > 0:53:09She's just done a great job here with her own refined dish.
0:53:09 > 0:53:14That chocolate fondant and that peanut butter mousse was brilliant.
0:53:14 > 0:53:15Ping's had a great couple of days
0:53:15 > 0:53:18and she deserves to go through to the final five.
0:53:18 > 0:53:20I think Ping is going from strength to strength.
0:53:20 > 0:53:21I've got to say, I'm impressed.
0:53:21 > 0:53:24Actually I've got to say I'm impressed with the girls today.
0:53:24 > 0:53:28Not just Ping, but I think Angela today has done a ripper.
0:53:28 > 0:53:33Angela seems incapable of serving a posh dish,
0:53:33 > 0:53:36but, John, she cooks!
0:53:36 > 0:53:40She cooks brilliantly. Her food tastes amazing.
0:53:40 > 0:53:42I agree with you, presentation not quite there.
0:53:42 > 0:53:46She'll get there. I'd rather teach her presentation
0:53:46 > 0:53:47than teach her how to cook.
0:53:47 > 0:53:48And now for the boys.
0:53:48 > 0:53:51- Can we just have a chat about Jack? - Yes.
0:53:51 > 0:53:53Cos I really liked his dessert.
0:53:53 > 0:53:55You tore into Jack today over his dessert
0:53:55 > 0:53:57- which I thought was a little harsh. - I didn't tear into him.
0:53:57 > 0:54:00There was a little bit too much going on. A little bit.
0:54:00 > 0:54:02A little bit.
0:54:02 > 0:54:03I'm having such a good time.
0:54:03 > 0:54:05I'm really enjoying the whole experience so...
0:54:05 > 0:54:08To continue on in the competition would mean a massive amount to me.
0:54:08 > 0:54:11And I really would love to stay on after today, but who knows?
0:54:13 > 0:54:14Michael.
0:54:14 > 0:54:16- Oh, Michael is seriously disappointing me today!- Oh, really?
0:54:16 > 0:54:19I've been a champion of Michael for a long, long time.
0:54:19 > 0:54:22But I'll tell you what, he served me a raw neck of lamb
0:54:22 > 0:54:26and completely and utterly over seasoned sweetbreads.
0:54:26 > 0:54:29I think Michael could be a really good cook.
0:54:29 > 0:54:34I think John and Gregg are probably a little bit frustrated with me,
0:54:34 > 0:54:37but hopefully they liked the things that they liked enough
0:54:37 > 0:54:40to give me another shot.
0:54:40 > 0:54:42I don't know what to make of Robert anymore.
0:54:42 > 0:54:45I don't know where he's going with his food. That today was...
0:54:45 > 0:54:47No way was that a dish, John.
0:54:47 > 0:54:49That's a collection of things
0:54:49 > 0:54:51that you've picked up walking along the buffet.
0:54:51 > 0:54:53Robert does a lot of work,
0:54:53 > 0:54:56but I do wonder for what reason sometimes.
0:54:56 > 0:54:58I'd be gutted to leave, if I did leave.
0:54:58 > 0:55:00I just hope that at the end of the day
0:55:00 > 0:55:02I've done enough to go forward.
0:55:02 > 0:55:05I can't think of Luke without breaking into a smile
0:55:05 > 0:55:08because his mind works in such an incredible way.
0:55:08 > 0:55:11He's used to taking different flavours and styles
0:55:11 > 0:55:14from around the world and making them work.
0:55:14 > 0:55:17Today, it didn't work, John.
0:55:17 > 0:55:19Luke is playing with fire here,
0:55:19 > 0:55:24but the thing is you and I love his invention, love his style,
0:55:24 > 0:55:27love his thought process when he gets it right.
0:55:27 > 0:55:30But today he got it wrong.
0:55:30 > 0:55:32They know I'm creative.
0:55:32 > 0:55:33Will that be enough?
0:55:35 > 0:55:38I don't think so this time, but you never know.
0:55:41 > 0:55:42There have been mistakes today,
0:55:42 > 0:55:45but I think our job as judges is to work out
0:55:45 > 0:55:47who's going to learn from it
0:55:47 > 0:55:50and who's going to carry on making mistakes.
0:55:50 > 0:55:51And who are you willing to take a bet on.
0:56:10 > 0:56:17For us, today two of you really stood out as being solid cooks.
0:56:18 > 0:56:20Those two cooks...
0:56:20 > 0:56:22Angela and Ping.
0:56:23 > 0:56:27Congratulations. You stay with us.
0:56:27 > 0:56:28Well done.
0:56:33 > 0:56:38Gentlemen, unfortunately, we have to lose one of you.
0:56:44 > 0:56:46The person leaving the competition...
0:56:51 > 0:56:53..is Robert. Thank you.
0:57:01 > 0:57:02I'm OK. I'm OK.
0:57:02 > 0:57:04You know, it's a stiff competition.
0:57:04 > 0:57:06I didn't cook as well as I could've done
0:57:06 > 0:57:08and I probably deserve to go home.
0:57:09 > 0:57:12I'm very proud of the comments I've got.
0:57:12 > 0:57:15I'm proud of the food that I've cooked.
0:57:17 > 0:57:20And I think it's been a tremendous experience.
0:57:23 > 0:57:25This time I really thought I had had it.
0:57:25 > 0:57:27It's just incredible.
0:57:27 > 0:57:28I'm just so excited.
0:57:30 > 0:57:33I'm feeling delighted to be through and extraordinarily lucky.
0:57:33 > 0:57:35I have to sort my act out, I think.
0:57:36 > 0:57:38I can't believe that I'm here.
0:57:38 > 0:57:41To be here is just an amazing, amazing feeling.
0:57:43 > 0:57:45Final five. That is good.
0:57:45 > 0:57:47Final five. That's brilliant.
0:57:47 > 0:57:49I can't wait for what lies ahead.
0:57:49 > 0:57:52It's such a great feeling so, I want more of it.
0:57:57 > 0:58:02Tomorrow night the battle to stay in the competition continues.
0:58:02 > 0:58:04Sorry.
0:58:05 > 0:58:07When the five amateurs are pushed to a level
0:58:07 > 0:58:10they've never experienced before.
0:58:10 > 0:58:13Go, go go.
0:58:13 > 0:58:14You ruin this, it's over.
0:58:15 > 0:58:17- You panicking, Jack? - I'm not panicking.
0:58:17 > 0:58:19I've just got a lot to do.
0:58:19 > 0:58:20It looks like panic to me.
0:58:25 > 0:58:28I think when I taste this, I've died and gone to heaven.