0:00:02 > 0:00:04Welcome back, Mr Wallace.
0:00:04 > 0:00:07Celebrity MasterChef, and we've got ourselves 20 celebrities
0:00:07 > 0:00:10who want to show us how good they are in the kitchen.
0:00:12 > 0:00:14I'm expecting to be put to the rack, I think.
0:00:14 > 0:00:18Many of them can sing, dance, act. We don't care about that.
0:00:18 > 0:00:21What we care about is whether they can cook.
0:00:22 > 0:00:27I have a terrible reputation as a chef and I'm here to prove myself.
0:00:27 > 0:00:28I'm in it to win it.
0:00:29 > 0:00:31You know what they say, don't you?
0:00:31 > 0:00:33Cooking doesn't get tougher than this.
0:00:33 > 0:00:34It does. Eating it.
0:00:45 > 0:00:49These five celebrities are taking on the challenge to become the next
0:00:49 > 0:00:51MasterChef champion.
0:00:53 > 0:00:56But at the end of today, only the best cooks will make it through.
0:00:58 > 0:01:00I've always had a clever plan up my sleeve.
0:01:02 > 0:01:06But this is the first time I'm going into a competition with nothing.
0:01:06 > 0:01:08I'm here, I guess, to have an experience
0:01:08 > 0:01:09that I've never had before
0:01:09 > 0:01:13and not go out first, but who knows?
0:01:13 > 0:01:14That may well happen.
0:01:15 > 0:01:17I know it's going to be fun.
0:01:18 > 0:01:21And, hopefully, I'll make at least one good dish.
0:01:23 > 0:01:25I'm just glad to be here enjoying life.
0:01:26 > 0:01:29Nothing to lose. Life's for living.
0:01:30 > 0:01:33I'm going to go in and I'm going to just go for it.
0:01:33 > 0:01:36I'm going to pretend like I know what I'm doing.
0:01:45 > 0:01:47All right, I'm going to go here.
0:01:47 > 0:01:48OK.
0:01:48 > 0:01:49I'll go here.
0:01:56 > 0:01:59Welcome to Celebrity MasterChef.
0:01:59 > 0:02:00A very warm welcome.
0:02:01 > 0:02:05This is an incredible opportunity to show everybody at home
0:02:05 > 0:02:07what a great cook you are.
0:02:09 > 0:02:12We're not expecting great cuisine right now.
0:02:12 > 0:02:16We would, however, appreciate something that we don't mind eating.
0:02:18 > 0:02:20This is your first test.
0:02:20 > 0:02:22The mystery box.
0:02:22 > 0:02:25Under that box, there's a set of ingredients.
0:02:25 > 0:02:27All of you have exactly the same ingredients.
0:02:27 > 0:02:31And what we'd like you to do for us is just cook us one plate of food.
0:02:34 > 0:02:36Ladies and gentlemen, reveal your ingredients.
0:02:44 > 0:02:47Today's mystery box has a Mediterranean theme.
0:02:49 > 0:02:55It includes a whole squid, lamb mince, feta cheese,
0:02:55 > 0:02:58pomegranate, pistachios,
0:02:58 > 0:03:02red peppers, aubergine and puff pastry.
0:03:08 > 0:03:10One hour, one plate of food.
0:03:11 > 0:03:13Show us how good you really are.
0:03:13 > 0:03:16Let's cook.
0:03:16 > 0:03:17Is this pomegranate?
0:03:17 > 0:03:19It is a pomegranate.
0:03:19 > 0:03:21- Good.- Well done, Marcus.- Thanks.
0:03:26 > 0:03:28This is butter, not cheese.
0:03:33 > 0:03:34What is this stuff?
0:03:38 > 0:03:4377-year-old comedian Tommy Cannon, of Cannon and Ball fame,
0:03:43 > 0:03:45has been in show business for 54 years.
0:03:47 > 0:03:48I've done a bit of cooking.
0:03:50 > 0:03:52My mum worked in a cotton mill all her life, and so
0:03:52 > 0:03:56from 7:30 until 5:30, she wasn't there and I was on my own.
0:03:57 > 0:04:02And the most I think I ever did was a few baked beans on toast.
0:04:02 > 0:04:05- How are you doing, Tommy?- This is a bit... You know, a bit...
0:04:05 > 0:04:07Suddenly you've got all these ingredients and you think,
0:04:07 > 0:04:09wow, what the heck are we going to do?
0:04:09 > 0:04:11I just think to myself, job it all together,
0:04:11 > 0:04:12hopefully it will come out good.
0:04:12 > 0:04:15- What are you going to do now? - Minced meat. I've got peppers.
0:04:15 > 0:04:18I'm going to put ginger in it, I'm going to put a bit of garlic in it
0:04:18 > 0:04:20and I'm just going to let it simmer nicely.
0:04:20 > 0:04:21What's it going to become?
0:04:21 > 0:04:23It might become...
0:04:23 > 0:04:24hot peppered mince.
0:04:29 > 0:04:31Tommy Cannon's having a ball.
0:04:31 > 0:04:34The problem is, right now, everything's gone into one pot.
0:04:34 > 0:04:38He's got his lamb mince in a pan, he's put some spinach in with it.
0:04:39 > 0:04:42And then he's just adding more and more and more.
0:04:43 > 0:04:45How he's going to present it, he's not sure.
0:04:46 > 0:04:49How it's going to taste, I'm not sure.
0:04:51 > 0:04:54TV presenter and star of The Real Hustle Alexis Conran
0:04:54 > 0:04:57comes from a Greek family and learned to cook
0:04:57 > 0:04:59watching his mother and grandparents.
0:04:59 > 0:05:01I'm good at thinking on my feet
0:05:01 > 0:05:02and not panicking.
0:05:04 > 0:05:07I've had to do that a lot in my career,
0:05:07 > 0:05:09drawing up a plan and sticking to it.
0:05:09 > 0:05:12Right, it'll have to be that.
0:05:12 > 0:05:15It's just coming up with a plan in the first place.
0:05:21 > 0:05:26How did you feel when you saw feta, aubergine, courgette?
0:05:26 > 0:05:30This screams Greece, but I don't think I'm going to do it justice.
0:05:30 > 0:05:33- What are you making?- Well, I'm making a sort of moussaka version,
0:05:33 > 0:05:36so we've got the minced lamb with some garlic,
0:05:36 > 0:05:38going on a bed of grilled aubergine.
0:05:38 > 0:05:41And I'm hoping to sort of top it all off with a bit of...
0:05:41 > 0:05:43It should be Bechamel sauce, really.
0:05:43 > 0:05:45- Right.- But I don't know how to make that one.
0:05:45 > 0:05:48So I'm going to top it off with a bit of mashed potato and a bit of
0:05:48 > 0:05:51cheese, so hopefully it will be nice.
0:05:51 > 0:05:52Do you know what I like, Alexis?
0:05:52 > 0:05:54I like it that you have an idea where you're going.
0:05:54 > 0:05:56I have an end in mind.
0:05:56 > 0:05:59Whether I get there or not, that's a completely different matter.
0:06:04 > 0:06:05So he's doing moussaka.
0:06:05 > 0:06:08He doesn't have a tomato and he doesn't know
0:06:08 > 0:06:10how to make white sauce.
0:06:10 > 0:06:13So what we've got now is moussaka served with mashed potato
0:06:13 > 0:06:14and cheese on top.
0:06:14 > 0:06:17We've got a Greek-style shepherd's pie.
0:06:23 > 0:06:25You've had 20 minutes.
0:06:26 > 0:06:30Actor and TV presenter Donna Air loves to eat out,
0:06:30 > 0:06:35but, at home, cooks simple meals for her 12-year-old daughter.
0:06:35 > 0:06:38I think, like most mums, I'm always in a bit of a hurry.
0:06:38 > 0:06:39So I cook quickly.
0:06:41 > 0:06:43Things could probably go off-piste quite a bit.
0:06:43 > 0:06:46I think I've created something completely new.
0:06:46 > 0:06:47It's all a bit of a fluke.
0:06:48 > 0:06:52But somehow I'm sure we'll always get there in the end.
0:06:54 > 0:06:56You look a little nervy.
0:06:56 > 0:07:01I am. I honestly don't know what I'm doing, I'm just making it up.
0:07:01 > 0:07:03- You've got minced lamb there. - I'm not sure what I'm going to do
0:07:03 > 0:07:05with the minced lamb, though.
0:07:05 > 0:07:06What about a kebab, Donna?
0:07:06 > 0:07:09Exactly. I could make a kebab.
0:07:09 > 0:07:11And then maybe make hummus.
0:07:11 > 0:07:13Donna, I think the hummus is a lovely idea.
0:07:13 > 0:07:14- Thank you.- Relax.
0:07:18 > 0:07:20She's talking about making hummus.
0:07:22 > 0:07:24Hummus is a wonderful thing.
0:07:25 > 0:07:28But hummus doesn't really make up a plate of food.
0:07:36 > 0:07:39Sinitta began her pop career at 16.
0:07:40 > 0:07:43And she enjoys cooking at home for her two children.
0:07:45 > 0:07:48My children think I'm an amazing cook.
0:07:48 > 0:07:51This has made me feel like I've never cooked before in my life.
0:07:51 > 0:07:53You know, you get really nervous.
0:07:53 > 0:07:55Sinitta is doing us a squid with chillies.
0:07:55 > 0:07:57She hasn't cleaned the squid,
0:07:57 > 0:08:00so it's got the guts in and it's got the skin on.
0:08:00 > 0:08:03She's also got an extraordinary ensemble of stuffed aubergine
0:08:03 > 0:08:05filled with raw aubergine, raw mince and feta cheese
0:08:05 > 0:08:07and a balsamic vinegar.
0:08:10 > 0:08:11Interesting.
0:08:13 > 0:08:15Sinitta, you're doing a squid.
0:08:15 > 0:08:17I didn't even know what it was.
0:08:17 > 0:08:19And I just thought, OK.
0:08:19 > 0:08:22Because I'm going all-out because I want to impress you.
0:08:22 > 0:08:24I've also made something with the meat.
0:08:24 > 0:08:28It doesn't look nice, but hopefully that means it tastes delicious.
0:08:33 > 0:08:35You've got just 15 minutes left.
0:08:37 > 0:08:4124-year-old Marcus Butler produces and stars in videos
0:08:41 > 0:08:43he posts on the internet.
0:08:43 > 0:08:45I'm not the most inventive cook.
0:08:45 > 0:08:50And I'm also terrible at displaying your food in a nice way.
0:08:50 > 0:08:53Mine's kind of like thrown on the plate and it's like,
0:08:53 > 0:08:54"I promise it tastes nice."
0:08:57 > 0:08:59Marcus, you have a very serious look on your face, are you OK?
0:08:59 > 0:09:01I've never cooked lamb before.
0:09:01 > 0:09:02Literally, never cooked lamb before.
0:09:02 > 0:09:05I'm kind of a little bit out of my depth right now.
0:09:05 > 0:09:06Why did you choose the lamb, then?
0:09:06 > 0:09:09Because I've also never cooked squid before,
0:09:09 > 0:09:11so I thought lamb would be the safer option.
0:09:11 > 0:09:13- You're a vlogger.- I am. - Forgive me, I'm old now.
0:09:13 > 0:09:15What's a vlogger?
0:09:15 > 0:09:17So, basically, I make YouTube videos,
0:09:17 > 0:09:20comedy sketch based around my life, post it online,
0:09:20 > 0:09:22and lots of people around the world watch it.
0:09:22 > 0:09:26- How many people around the world? - I get 25 million views a month.
0:09:26 > 0:09:28- Wow. Is that right? - Yes.- Oh, my word.
0:09:32 > 0:09:34Marcus has got lots of different things going on.
0:09:34 > 0:09:37He's made some hummus - fantastic.
0:09:37 > 0:09:40He's got some nice vegetables in the oven which he has put sumac with.
0:09:41 > 0:09:43And he's got some mince on the go.
0:09:45 > 0:09:47Marcus has got some great ideas.
0:09:47 > 0:09:51It's whether he can bring a plate of food together, that's the thing.
0:09:51 > 0:09:52All my food's cooked.
0:09:52 > 0:09:55Just don't know what I'm doing with it yet.
0:09:57 > 0:09:59Last five minutes.
0:10:01 > 0:10:04No time to faff around now, let's just serve it up.
0:10:06 > 0:10:08It's not gone to plan, no, because I've had to make it up.
0:10:11 > 0:10:12Three minutes.
0:10:21 > 0:10:24You have 90 seconds, you've got 90 seconds left, please.
0:10:27 > 0:10:29Donna, get it on a plate now.
0:10:33 > 0:10:34That's it, time's up, stop.
0:10:40 > 0:10:41That looks good.
0:10:45 > 0:10:47Let's see what it tastes like.
0:10:49 > 0:10:51First up is TV presenter Alexis.
0:10:53 > 0:10:56He's made layers of grilled aubergine,
0:10:56 > 0:11:00lamb mince fried with onions and thyme, all topped with feta,
0:11:00 > 0:11:05mashed potato and a garnish of griddled courgettes and peppers.
0:11:05 > 0:11:09You, with Greek origin, you would say moussaka type.
0:11:09 > 0:11:11Me, with working-class London, I would say
0:11:11 > 0:11:12you've made a shepherd's pie.
0:11:12 > 0:11:14Yes, you could put it that way, yes.
0:11:26 > 0:11:31It tastes of really good, well-seasoned minced lamb.
0:11:31 > 0:11:33Your mash is lovely and creamy and smooth on top.
0:11:33 > 0:11:35I love the saltiness of the feta.
0:11:35 > 0:11:37Your grilled vegetables are cooked really, really well.
0:11:37 > 0:11:39I think it's a tasty little thing.
0:11:39 > 0:11:41- I like it.- Good.
0:11:42 > 0:11:45Your moussaka shepherd's pie is really nice.
0:11:45 > 0:11:47Good, good, I'm really pleased.
0:11:50 > 0:11:52- It was good.- Good one!
0:11:52 > 0:11:53I quite want a taste now.
0:11:55 > 0:11:57God, that's a relief, I'll tell you.
0:11:58 > 0:12:01It's a great test. I wouldn't do it for pleasure.
0:12:01 > 0:12:05It was the most pressurised thing I've ever done, but, you know,
0:12:05 > 0:12:06it's a good test.
0:12:10 > 0:12:12Tommy, what have you got?
0:12:12 > 0:12:14I've got scallop...
0:12:14 > 0:12:15vegetables.
0:12:18 > 0:12:21And I don't know why you are laughing, it's scallop vegetables.
0:12:21 > 0:12:24- What's scallop?- Scallop?- Yeah.
0:12:24 > 0:12:26It's very northern.
0:12:26 > 0:12:30It's a potato sliced, fried.
0:12:30 > 0:12:34- That's a scallop.- You've almost got an upside-down Lancashire hotpot.
0:12:36 > 0:12:39Careful, because some of these bits are burnt.
0:12:47 > 0:12:50I like mince and potatoes, I think it is a lovely, lovely thing.
0:12:50 > 0:12:53But amongst that, I've also got sweet peppers and onions
0:12:53 > 0:12:56and this amazing amount of heat on the back of my throat.
0:12:56 > 0:12:57Chilli heat, hot.
0:12:58 > 0:13:00It's slightly confused.
0:13:00 > 0:13:02It doesn't know whether it wants to be an Asian meal,
0:13:02 > 0:13:05a British meal or a Mediterranean meal right now.
0:13:05 > 0:13:09- But that's because its owner didn't know what it was.- No, that's right.
0:13:09 > 0:13:14To be honest, I had finished the dish in about 20 minutes.
0:13:14 > 0:13:16The problem was, of course, I tried to keep it hot
0:13:16 > 0:13:19and I burned some of the mince.
0:13:19 > 0:13:20But it wasn't a disaster.
0:13:21 > 0:13:24Actor Donna has served a trio of dishes -
0:13:25 > 0:13:30a lamb mince filo parcel with fried potato, aubergine and pepper...
0:13:31 > 0:13:36..hummus and a roast pepper dip with toast and a fig,
0:13:36 > 0:13:38pistachio and pomegranate yoghurt.
0:13:49 > 0:13:51These dips are lovely.
0:13:51 > 0:13:53There's lots of garlic, there's sweet pepper,
0:13:53 > 0:13:54there's smoky aubergine.
0:13:54 > 0:13:56Your yoghurt, that is lovely.
0:13:56 > 0:13:59Really not sure what roast potato mince in filo pastry
0:13:59 > 0:14:01with peppers is.
0:14:01 > 0:14:03- Agreed.- You've got to focus on one thing.
0:14:04 > 0:14:06I think you have got a really good palate.
0:14:06 > 0:14:10- What we have to do with you is get you to focus.- Yes.
0:14:10 > 0:14:13This is just the start of what could be a great competition.
0:14:13 > 0:14:15- Yes. Thank you. - Thank you.- Thank you.
0:14:21 > 0:14:23I should have taken more time just to sit,
0:14:23 > 0:14:27focus and work out what I was actually doing with my meat.
0:14:27 > 0:14:30- I thought it was dreadful.- No.
0:14:30 > 0:14:32- They kept tucking into the dips. - Really?
0:14:35 > 0:14:38Internet star Marcus has fried the lamb mince
0:14:38 > 0:14:43and served it with potato, grilled aubergine and courgette,
0:14:43 > 0:14:46with a chilli and pomegranate garnish and hummus.
0:14:51 > 0:14:54Hummus is nice, nicely seasoned.
0:14:54 > 0:14:57I like that. The lamb with the courgette and the pomegranate,
0:14:57 > 0:14:58I like that.
0:14:58 > 0:15:01But uncooked aubergine and then a potato leaves it
0:15:01 > 0:15:04- slightly muddled, Marcus.- OK.
0:15:05 > 0:15:07Needs a bit of refinement, that's for sure.
0:15:07 > 0:15:09You need to cook your aubergines more.
0:15:09 > 0:15:11But you've got some decent flavours.
0:15:11 > 0:15:13Don't give yourself such a hard time.
0:15:13 > 0:15:15Everybody in the room is the same as you.
0:15:17 > 0:15:19Their skill levels, my skill levels.
0:15:19 > 0:15:21Well, you haven't had to taste their food, mate.
0:15:21 > 0:15:22Cheers.
0:15:26 > 0:15:31I couldn't have been more out of my comfort zone if I wanted to be.
0:15:31 > 0:15:32That was awful.
0:15:32 > 0:15:34Survived? Yes. Done well? No.
0:15:36 > 0:15:38Finally, it's Sinitta.
0:15:38 > 0:15:41She's made a spicy squid salad, as well as aubergine
0:15:41 > 0:15:45stuffed with lamb mince, feta and balsamic vinegar,
0:15:45 > 0:15:48topped with parsley.
0:15:48 > 0:15:50You are the only one in the room to do squid.
0:15:50 > 0:15:52I praise you for that. When you do squid, though,
0:15:52 > 0:15:55I would really appreciate it if you can clean it.
0:16:06 > 0:16:07Well. What is that?
0:16:07 > 0:16:09I'm worried about that one.
0:16:09 > 0:16:11- You're worried about it? - You don't have to eat it,
0:16:11 > 0:16:13I don't mind if you don't want to eat it.
0:16:13 > 0:16:16Well, I can't eat that.
0:16:16 > 0:16:17- Why?- Because it's raw.
0:16:17 > 0:16:18SHE SIGHS
0:16:25 > 0:16:27Your aubergine, it's not very nice.
0:16:27 > 0:16:30And the lamb tastes of just processed lamb.
0:16:30 > 0:16:33But that's OK because I quite like the squid.
0:16:33 > 0:16:35Phew.
0:16:35 > 0:16:38I like your squid. Your squid's nicely cooked.
0:16:38 > 0:16:40- You've done well there.- Yay.
0:16:40 > 0:16:42I also like the slightly sweet,
0:16:42 > 0:16:44slightly sharp dressing that you've put on it.
0:16:44 > 0:16:48- Thank you.- Love the squid, terrified of your aubergine.- Yeah.
0:16:52 > 0:16:56I was the only one to use squid, which, I think, worked in my favour
0:16:56 > 0:16:58because my lamb dish...
0:16:58 > 0:17:00Can you imagine if I'd only cooked lamb?
0:17:00 > 0:17:01Bye-bye, Sinitta.
0:17:05 > 0:17:07Interesting outcome. Few ups, few downs.
0:17:11 > 0:17:13I think there's a bit of talent in the room.
0:17:13 > 0:17:15I think there's some promise.
0:17:16 > 0:17:19If that wasn't terrifying enough for our five,
0:17:19 > 0:17:22we're about to put them into a professional kitchen.
0:17:35 > 0:17:39The five celebrities have been split into two groups
0:17:39 > 0:17:43and are on their way to a busy London restaurant.
0:17:44 > 0:17:47I hope, if we're cooking with somebody as a chef,
0:17:47 > 0:17:48they're not going to shout at us.
0:17:48 > 0:17:50I may end up crying.
0:17:51 > 0:17:52I'm nearly crying now.
0:17:56 > 0:18:02Alexis, Marcus and Tommy will be cooking at Darbaar in the City -
0:18:02 > 0:18:05a modern Indian restaurant serving dishes
0:18:05 > 0:18:08inspired by the banquets of the Indian royal court.
0:18:16 > 0:18:19Service will be run by chef Abdul Yaseen.
0:18:22 > 0:18:23Welcome to Darbaar, gents.
0:18:23 > 0:18:25The restaurant's going to be quite busy.
0:18:25 > 0:18:28We've got approximately around 80 or 90-odd covers today.
0:18:28 > 0:18:30How do you feel about it?
0:18:30 > 0:18:34- Yeah...- Nervous, but with your help, we'll do it.
0:18:34 > 0:18:36My reputation and the restaurant's reputation is in your hands.
0:18:36 > 0:18:39The pressure will be on, so, if you can follow me...
0:18:43 > 0:18:48During today's service, Marcus will be in charge of the starter -
0:18:48 > 0:18:50Bengal-style Madagascan prawns.
0:18:52 > 0:18:55People have got very high expectations from this dish.
0:18:55 > 0:18:57The dish is iconic here in Darbaar.
0:18:57 > 0:19:00Because it's a starter, you don't have much time.
0:19:00 > 0:19:02In six minutes, it has to be on the table from the time
0:19:02 > 0:19:03it's been ordered.
0:19:04 > 0:19:07The dish includes two marinades.
0:19:07 > 0:19:10The first is made with turmeric, chilli and garlic.
0:19:11 > 0:19:15You put the prawn down. It's going to take a minute and a half,
0:19:15 > 0:19:18approximately, on a medium-to-hot grill.
0:19:18 > 0:19:20These are Madagascan prawns.
0:19:20 > 0:19:21They're quite expensive.
0:19:21 > 0:19:23I would be really annoyed and upset
0:19:23 > 0:19:25- if I lose a prawn and it goes to the bin.- OK.
0:19:27 > 0:19:30This is a marinade of coconut milk and mustard.
0:19:31 > 0:19:33You could just baste the prawn with that.
0:19:33 > 0:19:35- Just drop it in the middle. - On the top, like that.- Yep.
0:19:35 > 0:19:39To finish it, you would want to place it under the salamander.
0:19:41 > 0:19:44You are not intending to cook the prawn here.
0:19:44 > 0:19:46It is only to retrieve the marinade.
0:19:49 > 0:19:52The last thing that goes on the dish is the tomato salsa.
0:19:56 > 0:19:58This is your dish.
0:19:58 > 0:20:00- Are you happy? - Yeah, yeah, I'm happy.
0:20:00 > 0:20:02I'm good. I think I'm good. I'm excited.
0:20:04 > 0:20:07I've never cooked a prawn in my life,
0:20:07 > 0:20:10let alone an expensive, Bengal, Madagascar prawn,
0:20:10 > 0:20:13so it's put a little bit of pressure on.
0:20:13 > 0:20:16Alexis is responsible for a main course.
0:20:16 > 0:20:18His dish is a jungle chicken curry.
0:20:20 > 0:20:22You grease the pan with oil.
0:20:22 > 0:20:23OK. That's already...
0:20:23 > 0:20:27Whoa! Hee-hee!
0:20:27 > 0:20:30The first stage is to start the gravy.
0:20:30 > 0:20:33Garlic, onions and peppers are stir-fried
0:20:33 > 0:20:36before a spiced tomato sauce is added.
0:20:36 > 0:20:38At this stage, you will keep this aside
0:20:38 > 0:20:42- and you will grab the chicken from the tandoor.- OK.
0:20:47 > 0:20:51- Just make sure that you use a cloth. - OK.
0:20:51 > 0:20:53- And this goes...- Back into here?
0:20:56 > 0:20:59The dish needs some fierce heat.
0:21:00 > 0:21:03- So, to serve the dish...- Yeah. - ..you need to place it in this,
0:21:03 > 0:21:05and the dish is ready to be served.
0:21:10 > 0:21:12So, that's your dish, Alexis.
0:21:14 > 0:21:16How many can I cook at one time?
0:21:16 > 0:21:18You can still have four or five in one time.
0:21:18 > 0:21:21That scares me, there. The amount, the volume.
0:21:22 > 0:21:24I don't how I would feel,
0:21:24 > 0:21:27if I was on that side of the restaurant, as a paying customer,
0:21:27 > 0:21:31and my signature dish, a chicken curry in an Indian restaurant,
0:21:31 > 0:21:34is being cooked by someone who's never cooked curry before.
0:21:34 > 0:21:36I think if it's not up to what they're paying for,
0:21:36 > 0:21:39they will be sending stuff back.
0:21:39 > 0:21:42Tommy, the dish that you will be cooking today is
0:21:42 > 0:21:45Mewari-baked leg of rabbit.
0:21:45 > 0:21:48Mewar is very, very immensely dominated by the royals
0:21:48 > 0:21:52- and their hunting lifestyle. - Rabbit?- Yes.- Rabbit curry?- Yes.
0:21:52 > 0:21:54Wow, I've never heard of that before.
0:21:54 > 0:22:00Accompanying the pre-braised rabbit leg is a chilli and sweetcorn sauce.
0:22:00 > 0:22:02- You will need to just take a scoop of the sauce.- Yep.
0:22:02 > 0:22:04And allow it to stir-fry.
0:22:06 > 0:22:09Now, you will take the sauce, pour it on the hot iron.
0:22:12 > 0:22:14Place the leg of rabbit here, on top of it.
0:22:14 > 0:22:17- Right.- Now, this rabbit has to go inside the wood-fired oven.
0:22:22 > 0:22:25The rabbit will stay there for two minutes, but just be very careful,
0:22:25 > 0:22:28because sometimes the oven gets really hot.
0:22:28 > 0:22:30You have to take the rabbit out
0:22:30 > 0:22:32and place it on a wood board.
0:22:34 > 0:22:36- That is your finished dish.- Yeah.
0:22:37 > 0:22:40'The oven's a bit frightening. It's quite hot.'
0:22:40 > 0:22:42I don't know how I'm going to deal with that yet.
0:22:42 > 0:22:44It's got to be one of those
0:22:44 > 0:22:46"get in, give it a go and see what happens".
0:22:50 > 0:22:52Across town in the West End,
0:22:52 > 0:22:55Donna and Sinitta are arriving at modern British restaurant
0:22:55 > 0:22:57Percy & Founders.
0:23:00 > 0:23:04Running the pass is chef Diego Cardozo.
0:23:04 > 0:23:05I'm Donna, good to see you.
0:23:05 > 0:23:08Welcome to Percy & Founders. We've got a busy lunch service ahead.
0:23:08 > 0:23:10You're each going to have a main course today.
0:23:10 > 0:23:12As long as you follow what I show you and how we want it done,
0:23:12 > 0:23:14it's going to be great. We want them to be right.
0:23:14 > 0:23:16We're not going to serve them if they're not.
0:23:16 > 0:23:19- OK, let's do it.- Let's get going.
0:23:19 > 0:23:23Sinitta will be in charge of a fish main course -
0:23:23 > 0:23:26cod with celeriac puree,
0:23:26 > 0:23:28salt cod croquette,
0:23:28 > 0:23:31wild garlic and a hazelnut vinaigrette.
0:23:34 > 0:23:36Great. Something I would love to eat, as well.
0:23:36 > 0:23:39- So, when the pan is nice and hot... - Yes.
0:23:39 > 0:23:44..cod in, and we just need to get a nice, golden colour on it.
0:23:44 > 0:23:46This dish, from start to finish, should take about six minutes.
0:23:46 > 0:23:50- The whole dish or just the fish? - The whole dish.- Wow.
0:23:50 > 0:23:53Once the cod is coloured, it's finished in the oven.
0:23:53 > 0:23:56- Done. Three minutes to finish everything else.- Finish the rest.
0:23:56 > 0:23:59OK? Otherwise, the fish is going to overcook.
0:23:59 > 0:24:02The salt cod croquette is deep-fried,
0:24:02 > 0:24:05whilst cubes of celeriac are sauteed.
0:24:07 > 0:24:09So, this bit here is very important.
0:24:09 > 0:24:12You're going to get the wild garlic in. It overcooks very quickly,
0:24:12 > 0:24:16so it needs to go in and out straight away.
0:24:16 > 0:24:19- Get everything ready, OK? - Yes.- So, now we need to plate it.
0:24:19 > 0:24:22So, celeriac puree. Make sure it's nice and smooth.
0:24:22 > 0:24:24And then just a little spoonful on the side.
0:24:24 > 0:24:27Just enough to hold the croquette in place.
0:24:27 > 0:24:30Fish just in between.
0:24:30 > 0:24:34And this, you want it almost falling off the fish and onto the plate. OK?
0:24:34 > 0:24:38- Lovely.- The hazelnut vinaigrette you just want to sprinkle
0:24:38 > 0:24:39around the plate a little bit.
0:24:43 > 0:24:45- You like it? - Beautiful.- OK.- Amazing.
0:24:45 > 0:24:47- Are you going to do it like this? - Thank you so much.
0:24:47 > 0:24:48I'm going to do it exactly like that.
0:24:48 > 0:24:50Excellent. There we go. Remember you said that.
0:24:50 > 0:24:52LAUGHTER
0:24:52 > 0:24:55You know, it's quite overwhelming, and you think,
0:24:55 > 0:24:59"Someone's going to eat something I prepare today." That's crazy.
0:24:59 > 0:25:03Donna's dish is sirloin steak with king oyster mushrooms,
0:25:03 > 0:25:07a mushroom ketchup, sugar snap peas and spring onion,
0:25:07 > 0:25:09and crispy shallots.
0:25:09 > 0:25:12First thing I want to do, you see this layer of fat here?
0:25:12 > 0:25:14We want to make sure it's nicely caramelised.
0:25:14 > 0:25:17So, you want to check it. It's a nice colour.
0:25:17 > 0:25:19- And now...- So clever.
0:25:19 > 0:25:22On the side. And good steak, you can smell it straight away.
0:25:22 > 0:25:23Yeah, it looks fabulous.
0:25:23 > 0:25:26Colour on one side, colour on the other side.
0:25:26 > 0:25:28- Into a tray.- Yeah.
0:25:28 > 0:25:31So, it's going to be 30 seconds in the oven, nothing else.
0:25:31 > 0:25:33- OK.- No more.
0:25:33 > 0:25:36Next is the king oyster mushroom
0:25:36 > 0:25:39and the sauteed sugar snap peas and spring onion.
0:25:39 > 0:25:44You've got a mix of red wine sauce with creme fraiche.
0:25:44 > 0:25:46Put a ladle-full in...
0:25:46 > 0:25:48That looks so good.
0:25:48 > 0:25:50- So, we're ready to plate now. - Great.- OK.
0:25:50 > 0:25:53We got a mushroom puree here. It's like a mushroom ketchup, actually.
0:25:53 > 0:25:56A nice big spoonful of this.
0:25:56 > 0:25:59And then, spoon in, and just drag it across.
0:25:59 > 0:26:01Then the steak, right next to it.
0:26:03 > 0:26:05- Oh, wow.- Mushroom coming off it.
0:26:06 > 0:26:10The dish is finished with the beans and some crispy shallots.
0:26:14 > 0:26:17Are you going to be able to do this? What do you think?
0:26:17 > 0:26:20I will give it my best shot.
0:26:20 > 0:26:21Should be a "yes".
0:26:21 > 0:26:23- LAUGHTER - It should be a "yes, absolutely".
0:26:23 > 0:26:26- OK. Yes, absolutely. - Brilliant. Excellent.- Right.
0:26:28 > 0:26:35It's midday and, across the city, lunch service is about to begin.
0:26:35 > 0:26:37- Woo-hoo! - That's actual people coming in.
0:26:37 > 0:26:41- Real people.- The problem with this kitchen is you feel so exposed.
0:26:41 > 0:26:43- Look at them. - LAUGHTER
0:26:43 > 0:26:47- Yep!- I'm starting to really get nervous now.- I know.
0:26:47 > 0:26:50The order - one chicken pasanda, one paneer tikka, one royal prawn,
0:26:50 > 0:26:54one Abdul's platter for two people, one hariyali samosa.
0:26:54 > 0:26:57- Chefs? - ALL:- Yes, Chef.
0:26:57 > 0:27:01Marcus is first in the spotlight with his starter.
0:27:01 > 0:27:03I've never done one before, but, for me,
0:27:03 > 0:27:05I want to nail it straight from the beginning.
0:27:05 > 0:27:08He needs to perfectly cook the Madagascan prawn
0:27:08 > 0:27:12over the searing heat of the coal-fired grill.
0:27:12 > 0:27:14I would say, based on my limited knowledge,
0:27:14 > 0:27:18that that looks pretty good, but, let's wait and see what chef says.
0:27:19 > 0:27:21About two minutes.
0:27:21 > 0:27:23Can I have table number 16?
0:27:23 > 0:27:27- Is that me? Prawn? - Yeah. Is your prawn ready?
0:27:27 > 0:27:28Yeah.
0:27:32 > 0:27:35I need it quick, please. One sec.
0:27:35 > 0:27:36TIMER BEEPS
0:27:37 > 0:27:38A-ha.
0:27:43 > 0:27:44- That's good.- Good?- Yes.
0:27:47 > 0:27:49First one's good.
0:27:49 > 0:27:51New order - one jungle chicken, one kadai paneer,
0:27:51 > 0:27:54one black lentil, one pilau rice, one mixed breads, please.
0:27:54 > 0:27:56Yes, Chef!
0:27:56 > 0:27:58This is my first order.
0:27:58 > 0:28:02OK. Just trying get used to how hot the pan gets.
0:28:04 > 0:28:06Hm, got a fire. Is that good?
0:28:06 > 0:28:08I don't think so. There we go.
0:28:08 > 0:28:11Whilst keeping one eye on the sauce,
0:28:11 > 0:28:16Alexis must also master the 400-degree tandoor oven.
0:28:16 > 0:28:17That goes here.
0:28:19 > 0:28:20Forgot my tongs, haven't I?
0:28:20 > 0:28:22Right, it's going to have to be hands.
0:28:25 > 0:28:27- TIMER BEEPS - Agh!
0:28:28 > 0:28:29Oh!
0:28:29 > 0:28:31HE GROANS
0:28:32 > 0:28:33Right.
0:28:33 > 0:28:35Alexis, table number 19!
0:28:37 > 0:28:38Table number 19!
0:28:40 > 0:28:41Yes, Chef! Coming, Chef.
0:28:43 > 0:28:45Backs!
0:28:45 > 0:28:46One chicken, Chef.
0:28:48 > 0:28:50Excellent, well done. Thank you.
0:28:53 > 0:28:57Tommy is getting to grips with the wood-fired oven for his rabbit dish.
0:29:01 > 0:29:02Right, out she comes.
0:29:08 > 0:29:10It's looking all right, but it looks a bit dry,
0:29:10 > 0:29:12so, I'm hoping he says it's OK.
0:29:13 > 0:29:16- No.- No? You've got to take it back. Take it back?- Yeah.- No good?
0:29:16 > 0:29:19Try to do it again. I want the sauce little bit more moist, more flowy.
0:29:19 > 0:29:22I want the rabbit to have nice and searing texture.
0:29:22 > 0:29:25- OK. Right.- Do it again, please. You still have time.
0:29:29 > 0:29:30This is the trick now.
0:29:34 > 0:29:36Can I have one more rabbit, please?
0:29:39 > 0:29:41It's cheffing, isn't it, this? Blimey!
0:29:45 > 0:29:48- That's beautiful.- Thank you. - That's beautiful, very good.
0:29:48 > 0:29:51- Thank you, Chef. - Very, very good.- Thank you.
0:29:51 > 0:29:54Oh, he was over the moon. He said, "Very good".
0:29:54 > 0:29:57So, that's all right. That's all right.
0:29:57 > 0:29:59Tommy, buddy?
0:29:59 > 0:30:01- How's that going?- Beautiful, this.
0:30:01 > 0:30:04- Is that the one you messed up on? - Yeah.
0:30:04 > 0:30:07But it's good. Can't waste it, can you?
0:30:07 > 0:30:08Fair play.
0:30:11 > 0:30:12Over in the West End...
0:30:14 > 0:30:18..Donna already has two orders on for her steak dish.
0:30:18 > 0:30:20Let's lift it up again, let's have a look.
0:30:20 > 0:30:23Brilliant. Nice and golden, excellent.
0:30:23 > 0:30:26There's no oil under this one. So get the oil, make sure there's oil.
0:30:26 > 0:30:29Can you see those sticking to it?
0:30:29 > 0:30:33- I've got this, it's all good. - OK? You good?
0:30:33 > 0:30:35- Ugh! Oh!- OK.
0:30:36 > 0:30:39- Bit more colour. To make sure you get the colour...- Bit more oil.
0:30:39 > 0:30:41No, no, put it down. Make sure you press the centre.
0:30:41 > 0:30:43You see it's not straight completely?
0:30:43 > 0:30:44I can just about see, but, yeah.
0:30:46 > 0:30:49Good, let's go. Up with everything.
0:30:49 > 0:30:52- Right, Donna.- Ready?- This one first.
0:30:53 > 0:30:56The steak must be cooked a perfect medium rare.
0:30:57 > 0:30:58Let's have a look.
0:30:58 > 0:31:03Very nice, really nice. Pink, very good.
0:31:03 > 0:31:06- When you plate, you plate with confidence, yeah?- Yeah.
0:31:06 > 0:31:09One spoon, yeah? And then you go back.
0:31:09 > 0:31:10Yeah.
0:31:15 > 0:31:16Yeah, OK.
0:31:16 > 0:31:20Now, with the sauce, you finish all around the plate, yeah?
0:31:20 > 0:31:22Little bit of crispy shallot.
0:31:23 > 0:31:25- OK.- Good. Well done, Donna.
0:31:25 > 0:31:28- Service, pick-up table 1, please. - Thank you.- Yes, Chef.
0:31:28 > 0:31:31It's fun, in a weird way.
0:31:31 > 0:31:33I feel like I've got it under control at the moment.
0:31:35 > 0:31:36It's all good.
0:31:37 > 0:31:40On order, guys. Main course, three cod and one sirloin.
0:31:40 > 0:31:42- So start cooking.- Two crabs, one baked goat's cheese.
0:31:42 > 0:31:44Main course, four cod and two sirloin.
0:31:44 > 0:31:46- ALL:- Yes, Chef. - Sinitta?
0:31:46 > 0:31:49- You're getting lots of cods through, eh?- Already losing my mind.
0:31:49 > 0:31:51I'm having a nervous breakdown.
0:31:54 > 0:32:00Sinitta now has seven orders on for her delicate cod dish.
0:32:00 > 0:32:02- No, no. What are you doing? - Just doing that.
0:32:02 > 0:32:04You're breaking it, look. You're breaking it.
0:32:04 > 0:32:07- I'm trying to put it back. - But you cannot just break the fish.
0:32:07 > 0:32:09A palette knife with a fish, be careful with it.
0:32:09 > 0:32:11It breaks very easily, the fish. So let's get a fresh piece in.
0:32:11 > 0:32:13That's not good enough. OK?
0:32:13 > 0:32:15Let's get two pieces in now, straightaway.
0:32:18 > 0:32:20Well, it was going fine and then he got upset,
0:32:20 > 0:32:22because the fish was a bit broken.
0:32:22 > 0:32:26It's like... But he didn't say that before.
0:32:26 > 0:32:27Sinitta is struggling.
0:32:27 > 0:32:28He's really different now.
0:32:28 > 0:32:31Poking the fish with a palette knife and cutting through it,
0:32:31 > 0:32:33- so we have to start over. - It's like, no more Mr Nice Guy.
0:32:33 > 0:32:36We've got lots of cheques coming in and little food coming out,
0:32:36 > 0:32:37so I'm a bit worried.
0:32:41 > 0:32:43Back in the City...
0:32:43 > 0:32:46Marcus, you've got five more royal prawns in the middle course.
0:32:46 > 0:32:49..service is reaching its peak.
0:32:49 > 0:32:50It just doesn't stop.
0:32:53 > 0:32:55The trickiest part is the timing.
0:32:55 > 0:32:58It can't be left out too long, can't be cooked for too long.
0:32:58 > 0:33:00Everything has to be p... Ow.
0:33:00 > 0:33:02And not burning yourself.
0:33:09 > 0:33:10There's one going over.
0:33:14 > 0:33:15Chef, two prawns.
0:33:17 > 0:33:18Marcus?
0:33:20 > 0:33:22It looks a little too dry.
0:33:22 > 0:33:25When you plate, just make sure you have a little bit of shine to it
0:33:25 > 0:33:29- on the bottom and top of it.- OK. - It's more appealing.- Bit more moist.
0:33:29 > 0:33:31- Thank you.- Perfect.
0:33:31 > 0:33:35Across the kitchen, Tommy and Alexis are also swamped with orders.
0:33:37 > 0:33:39I've got six in total. It's full-on.
0:33:39 > 0:33:41I mean, this... This is not mellow.
0:33:44 > 0:33:47Wow. I'm hoping that that one there now isn't going to dry out.
0:33:47 > 0:33:51Otherwise, I'll have to make another one.
0:33:51 > 0:33:52Oh, he's coming. Oh, dear.
0:33:54 > 0:33:55Alexis. Is it hot?
0:33:55 > 0:33:57Not as hot as it could be, Chef.
0:33:57 > 0:33:59Do you think I'll serve this in the restaurant, no?
0:33:59 > 0:34:01- I'll heat it up.- Can you just give me another portion, please?
0:34:01 > 0:34:05- As soon as possible.- Yes.- I only have one minute now. Thank you.
0:34:05 > 0:34:07With the last tables in,
0:34:07 > 0:34:11it's the final chance for the celebrities to impress.
0:34:11 > 0:34:13So one of these looks a bit dry,
0:34:13 > 0:34:16so I'm going to add a bit of butter on this one on the right.
0:34:18 > 0:34:20One prawn.
0:34:20 > 0:34:23This is the best one up until now.
0:34:23 > 0:34:26- This is really good. - Thank you.- Thank you.
0:34:26 > 0:34:28Can we have it away, please?
0:34:28 > 0:34:30I'm really happy with how I've done.
0:34:30 > 0:34:33Considering I've never cooked prawns, never in the kitchen,
0:34:33 > 0:34:35I'm honestly really enjoying this. I'm learning so much.
0:34:37 > 0:34:39Hoping this is piping hot.
0:34:41 > 0:34:42Backs.
0:34:42 > 0:34:43One chicken, Chef.
0:34:46 > 0:34:48This is beautiful.
0:34:48 > 0:34:50I feel that there's a "but" coming.
0:34:50 > 0:34:53- This time, it's not coming.- Ah!
0:34:53 > 0:34:55- Thank you, Chef.- Thank you. Go on.
0:34:55 > 0:34:57Go on, you got some more working.
0:34:57 > 0:35:00'I really, really thought I was in trouble there.'
0:35:00 > 0:35:01Phew! It's a rush.
0:35:03 > 0:35:06- Can I have that away, please, as soon as possible?- Yes, you can.
0:35:06 > 0:35:10Tommy's rabbit is the final order of the day.
0:35:10 > 0:35:11Yes, it's good, it's just...
0:35:11 > 0:35:14That's perfect, see? Let's get it done.
0:35:19 > 0:35:22- This dish looks perfect. - Thank you, Chef.- Right.
0:35:22 > 0:35:24- Thanks a lot and congratulations. - Thank you very much.
0:35:24 > 0:35:26- You were good today. - Cheers.- Thank you.
0:35:26 > 0:35:28Woo-hoo!
0:35:30 > 0:35:32This has been an absolute inspiration for me.
0:35:34 > 0:35:37It's just been a fabulous experience, really has.
0:35:37 > 0:35:39I loved every minute of this.
0:35:39 > 0:35:41It was nonstop, nonstop.
0:35:41 > 0:35:44I've no idea how the rest of these guys do it.
0:35:44 > 0:35:47I was pleased with that, but...
0:35:47 > 0:35:49I had no idea how hectic it was going to get.
0:35:54 > 0:35:55Across town...
0:35:56 > 0:35:58Nice, Sinitta, well done.
0:35:58 > 0:36:01..service is also drawing to a close.
0:36:01 > 0:36:03Last table. Let's make this the best table today, yeah?
0:36:03 > 0:36:05- Woohoo!- OK. Good.
0:36:05 > 0:36:09It's Sinitta's last chance to prove she's up to the task.
0:36:09 > 0:36:11Terrified of breaking this cod.
0:36:11 > 0:36:14It's got to be ready now, huh?
0:36:14 > 0:36:17- Nice and gentle, it's going to break.- Yes, I know.
0:36:17 > 0:36:19Just trying to turn this over.
0:36:19 > 0:36:21- Look at that colour, beautiful.- Oh!
0:36:21 > 0:36:24- Here.- Don't break it, don't break it.
0:36:24 > 0:36:26- Tables are waiting, we need to go with this.- I know.
0:36:26 > 0:36:29But I'm trying not to break it. You've scared me now.
0:36:29 > 0:36:31Oh! Sorry.
0:36:31 > 0:36:34OK, how do we do this?
0:36:34 > 0:36:38Both Donna and Sinitta's final order are on the same table,
0:36:38 > 0:36:41so the dishes must go out together.
0:36:41 > 0:36:42It's very good.
0:36:44 > 0:36:46Just tight, tight, tight.
0:36:46 > 0:36:47Lovely, good.
0:36:50 > 0:36:52Very good, very nice.
0:36:52 > 0:36:55No heart attacks, please. We're almost done, we've almost done this.
0:36:55 > 0:36:59- Plating is getting better every table, yeah?- OK, good.- Really nice.
0:36:59 > 0:37:01Looking good.
0:37:01 > 0:37:02Can't believe it.
0:37:02 > 0:37:05- Yeah, that makes two of us! - SINITTA LAUGHS
0:37:05 > 0:37:08Shall we go? Are you happy with them?
0:37:08 > 0:37:09- Amazing.- Yeah?- Yeah.
0:37:09 > 0:37:11Service, please, table 28.
0:37:11 > 0:37:13So, that's it. We've done it.
0:37:13 > 0:37:15- Well done.- High five.
0:37:15 > 0:37:17- Group hug?- Thanks, guys.
0:37:17 > 0:37:20- Wow.- Well done. That was great. - That was so much fun.
0:37:24 > 0:37:25That was so much fun.
0:37:27 > 0:37:29That was a lot of people fed.
0:37:29 > 0:37:32It makes me a bit more confident about having
0:37:32 > 0:37:34more than six friends for dinner.
0:37:37 > 0:37:40I would describe it as a bungee jump,
0:37:40 > 0:37:43where you're just doing something that you know is crazy
0:37:43 > 0:37:46that you'd never done before, that's really scary.
0:37:46 > 0:37:49But once you've done it, you just feel elated.
0:38:25 > 0:38:27Welcome back.
0:38:27 > 0:38:30This is the first time you get to cook your own food.
0:38:32 > 0:38:36One of you, however, will be leaving the competition at the end of this.
0:38:37 > 0:38:40Two courses, and those two courses in just one hour.
0:38:42 > 0:38:44Ladies and gentlemen, let's cook.
0:38:52 > 0:38:53I'm shaking so much.
0:38:55 > 0:38:56So much pressure.
0:38:58 > 0:39:00I'm definitely nervous today.
0:39:00 > 0:39:02But I think it's all right.
0:39:02 > 0:39:05The thing I'm most worried about is presentation.
0:39:10 > 0:39:12What are you making for us, Marcus?
0:39:12 > 0:39:14So, I'm very much into my healthy foods.
0:39:14 > 0:39:16The main course is a naked burger
0:39:16 > 0:39:18with sweet potato wedges and Parmesan broccoli.
0:39:18 > 0:39:21And I wanted to kind of show you guys that you still can
0:39:21 > 0:39:23make healthy food still taste amazing.
0:39:23 > 0:39:25What's a naked burger? Is it a burger without a barn?
0:39:25 > 0:39:26Yeah, it is without the bun.
0:39:26 > 0:39:28And have we got a dessert, or have we got another dish?
0:39:28 > 0:39:31So, my starter is chickpeas, cashew nuts,
0:39:31 > 0:39:35goji berries and coconut in a kind of salad, with spinach.
0:39:35 > 0:39:38Marcus, I'm enjoying your new-found confidence.
0:39:38 > 0:39:41- Thank you very much. - Looking forward to it.- Thank you.
0:39:45 > 0:39:47Marcus's main course -
0:39:47 > 0:39:49a naked burger, no bun.
0:39:49 > 0:39:52Now that could be a piece of dry meat
0:39:52 > 0:39:53served with dry broccoli.
0:39:55 > 0:39:57I just feel we need a sauce of some type.
0:40:02 > 0:40:04I don't like the pressure.
0:40:04 > 0:40:07I think you're under more pressure...
0:40:07 > 0:40:08on this one,
0:40:08 > 0:40:12because you should be able to get this right.
0:40:12 > 0:40:14I don't think there's any room for failure here.
0:40:16 > 0:40:19- Alexis, you look a little stressed, mate.- I am stressed, I am stressed.
0:40:19 > 0:40:21I just need to kind of perform now.
0:40:21 > 0:40:23Yeah, I reckon you could take a breath here.
0:40:23 > 0:40:25I don't... No, no breath. Breath's bad.
0:40:25 > 0:40:26What are you making, Alexis?
0:40:26 > 0:40:29So, I'm making a rack of lamb, a rosti,
0:40:29 > 0:40:31bit of aubergine, two sauces,
0:40:31 > 0:40:33and an individual pear tatin.
0:40:33 > 0:40:37It's a big risk, because I haven't done the tarte tatin enough.
0:40:37 > 0:40:38But, hey.
0:40:38 > 0:40:40- Alexis, take a breath.- Thank you.
0:40:40 > 0:40:43If you get it right, I think we're going to love it.
0:40:43 > 0:40:44I hope so.
0:40:48 > 0:40:50The pear tatin sounds delicious.
0:40:52 > 0:40:55The thing is, I've seen nearly as many failed tarte tatins
0:40:55 > 0:40:59in this MasterChef kitchen as I've seen chocolate fondants.
0:41:02 > 0:41:04When I'm cooking at home,
0:41:04 > 0:41:07there's no way do I spend an hour making dinner.
0:41:07 > 0:41:11But the minute somebody says to you, "You're being timed",
0:41:11 > 0:41:14it's sort of like a natural reaction just to go,
0:41:14 > 0:41:16"Oh, my goodness! Oh, my goodness!"
0:41:18 > 0:41:20Donna's going very, very classic.
0:41:22 > 0:41:25Mackerel served with beetroot and horseradish.
0:41:25 > 0:41:27It's really, really, really good together.
0:41:28 > 0:41:31And then a panna cotta served with some summer fruits
0:41:31 > 0:41:32and a summer fruit coulis.
0:41:32 > 0:41:36I haven't tasted my panna cotta, so I have no idea what it's like.
0:41:36 > 0:41:38I'm hoping it's OK.
0:41:38 > 0:41:41With that panna cotta, it needs to be wobbly.
0:41:41 > 0:41:45And the fruits that go on top have to be lovely, lovely, lovely.
0:41:46 > 0:41:50Donna, you have a serious expression on your face.
0:41:50 > 0:41:54- You've got a fighting expression. - A fighting expression?
0:41:54 > 0:41:56I don't know if it's a fighting expression, more panic.
0:41:56 > 0:41:59How many times have you made this panna cotta?
0:41:59 > 0:42:00Er, twice?
0:42:00 > 0:42:01Uh-oh.
0:42:01 > 0:42:03Fingers crossed, right?
0:42:03 > 0:42:04Fingers crossed.
0:42:09 > 0:42:11You're halfway.
0:42:11 > 0:42:14You've got half an hour left.
0:42:14 > 0:42:15More!
0:42:16 > 0:42:20I feel a lot more at ease cooking my own food.
0:42:22 > 0:42:25I suppose everything could go wrong, really.
0:42:25 > 0:42:28But fingers crossed that nothing does.
0:42:32 > 0:42:35I'm making salmon
0:42:35 > 0:42:37with chilli peppers, runny honey.
0:42:37 > 0:42:40For a starter, I'm going to do chorizo and scallop
0:42:40 > 0:42:43with chilli and a little bit of ginger.
0:42:43 > 0:42:46Do you want to stay in the competition, or you had enough?
0:42:46 > 0:42:48No, no. I'm here to win it.
0:42:48 > 0:42:50Know what I mean? 100%.
0:42:50 > 0:42:52- Rock on, Tommy.- Rock on yourself.
0:42:57 > 0:42:59I'm really surprised by Tommy,
0:42:59 > 0:43:01because what he's going to cook
0:43:01 > 0:43:03are flavours which are really bold and actually very exciting.
0:43:06 > 0:43:08His main course is a big piece of salmon,
0:43:08 > 0:43:10but salmon's a dangerous fish.
0:43:12 > 0:43:14Cos overcooked salmon tastes like cotton wool.
0:43:19 > 0:43:24I thought I was going to feel a lot more like home and relaxed.
0:43:24 > 0:43:27But, because today's Elimination Day...
0:43:27 > 0:43:29Phew!
0:43:29 > 0:43:31I'm, like, all over the place.
0:43:33 > 0:43:36- Sinitta, how are you? - Very good, thank you.
0:43:36 > 0:43:37What are you making today?
0:43:37 > 0:43:41Green papaya and cod soup.
0:43:41 > 0:43:45Followed by beef with a beef and spinach mousse
0:43:45 > 0:43:46in a pastry.
0:43:48 > 0:43:50Beef and spinach mousse?
0:43:50 > 0:43:51- Yes.- A mousse?- A mousse.
0:43:51 > 0:43:54- Like a light, fluffy thing that you pull up with a spoon?- No.
0:43:54 > 0:43:56So not a mousse.
0:43:56 > 0:43:57More like a burger?
0:43:57 > 0:44:01- Mm. - Mousse burger? Burger mousse?
0:44:01 > 0:44:03- Spinach burger mousse. - Spinach burger mousse.
0:44:03 > 0:44:04I've never had anything like that.
0:44:04 > 0:44:07- Yay.- Best of luck. - Thank you.- Thank you.
0:44:07 > 0:44:08Yay!
0:44:12 > 0:44:13Sinitta is right out there.
0:44:15 > 0:44:19We've got ourselves a hot and sour soup,
0:44:19 > 0:44:21with cod and green papaya.
0:44:23 > 0:44:27Her main course, we've sort of got a minced Beef Wellington-cum-burger
0:44:27 > 0:44:30in puff pastry. It might be a bit dry.
0:44:30 > 0:44:32Mm. This is going to be fine.
0:44:32 > 0:44:34It's all going to be fine.
0:44:37 > 0:44:38Five minutes.
0:44:38 > 0:44:40Get it up, get it out. Let's get it on.
0:44:45 > 0:44:47I don't really know what I'm going for here.
0:44:50 > 0:44:52Where's that thing that does, like...?
0:44:53 > 0:44:55You've got one minute to sort out
0:44:55 > 0:44:57whatever it is you're going to sort out.
0:45:01 > 0:45:02That's it! Stop.
0:45:03 > 0:45:06- Pff!- It's over.
0:45:06 > 0:45:07That was crazy.
0:45:11 > 0:45:13Marcus, up you come.
0:45:27 > 0:45:32Marcus' starter is a chickpea, cashew and spinach salad,
0:45:32 > 0:45:35with goji berries and desiccated coconut.
0:45:47 > 0:45:49I like it. I like the freshness of it.
0:45:49 > 0:45:51I like the fact that it's robust.
0:45:51 > 0:45:53I love the cumin running through it.
0:45:53 > 0:45:56The coconut and the berries give it a little bit of sweetness.
0:45:56 > 0:45:57It's good. I like it.
0:45:59 > 0:46:01It's a healthy, nice, colourful dish.
0:46:01 > 0:46:03I like it because it's all nicely cooked
0:46:03 > 0:46:06and you seasoned it nicely, as well.
0:46:06 > 0:46:09For the main course, he's served a naked beefburger,
0:46:09 > 0:46:11sweet potato fries,
0:46:11 > 0:46:14and broccoli, topped with Parmesan and pine nuts.
0:46:19 > 0:46:22There is some uncooked meat in the middle of there, look.
0:46:32 > 0:46:34Happy with the salty Parmesan across the broccoli.
0:46:34 > 0:46:37Happy with that. Really happy with your sweet potato chips,
0:46:37 > 0:46:39I like that. They've got some real heat to them.
0:46:39 > 0:46:40Like your choice of veg.
0:46:40 > 0:46:42Uninspired by your burger.
0:46:44 > 0:46:46The good thing is you're sticking to your guns.
0:46:46 > 0:46:48You're doing food you believe in. That's great.
0:46:48 > 0:46:51- I think what you do now is give a little bit of refinement.- OK.
0:46:55 > 0:47:00'I think, overall, the feedback was very positive.'
0:47:00 > 0:47:01INDISTINCT CONVERSATION
0:47:02 > 0:47:04'Both of them said really good things about it,'
0:47:04 > 0:47:07so my little heart was like, "Yes!"
0:47:07 > 0:47:08I'm going to have a heart attack.
0:47:08 > 0:47:09LAUGHTER
0:47:21 > 0:47:23For his starter,
0:47:23 > 0:47:26Tommy has made queen scallops with chorizo
0:47:26 > 0:47:29and salad leaves dressed in honey and chilli.
0:47:33 > 0:47:35I like your scallops
0:47:35 > 0:47:38and the heat from the chorizo and the smoky paprika.
0:47:38 > 0:47:40I love that. I absolutely love that.
0:47:40 > 0:47:43- I think your dressing's a little too sweet, Tommy.- OK. Thank you.
0:47:43 > 0:47:45I completely agree with Gregg.
0:47:45 > 0:47:49However, you've got lovely crispy bits of spicy chorizo.
0:47:49 > 0:47:52Chorizo and scallops together is a great combination.
0:47:52 > 0:47:54Thank you.
0:47:54 > 0:47:55For his main,
0:47:55 > 0:47:57Tommy has cooked a salmon fillet
0:47:57 > 0:48:02with a rub made from chilli, honey, soy sauce and mustard.
0:48:02 > 0:48:06It's served on a carrot, onion, mixed leaf and sesame seed salad.
0:48:08 > 0:48:09Your main course is massive.
0:48:09 > 0:48:11Not even a bear could eat that much salmon.
0:48:11 > 0:48:12- I could eat it.- You could? Right.
0:48:12 > 0:48:15- Without a doubt. - All right, all right.
0:48:18 > 0:48:20Tommy, your salmon's cooked beautifully.
0:48:20 > 0:48:21It falls apart.
0:48:21 > 0:48:24I expected it to be dry and not very tasty at all.
0:48:24 > 0:48:27- But I was completely wrong. - Thank you.- It's delicious.
0:48:27 > 0:48:29- It looks horrible. - TOMMY LAUGHS
0:48:29 > 0:48:32- But it tastes great.- Thanks.
0:48:32 > 0:48:34That dish deserves to look a lot better than it does...
0:48:34 > 0:48:37- Yeah, I'm sorry. - ..because it tastes fantastic.
0:48:37 > 0:48:39I could eat that all day long.
0:48:44 > 0:48:45'I'm shaking.'
0:48:45 > 0:48:46I am, I'm shaking.
0:48:50 > 0:48:52Oh, the remarks were fantastic.
0:48:52 > 0:48:53I feel ten feet tall.
0:48:58 > 0:49:01Sinitta, up you come, mate, please.
0:49:01 > 0:49:03- Ooh!- Ooh, steady.
0:49:03 > 0:49:04- Steady!- Oops.
0:49:04 > 0:49:06- Aye-aye. - SHE LAUGHS NERVOUSLY
0:49:10 > 0:49:11That first.
0:49:16 > 0:49:20Sinitta's first course is a Thai-inspired
0:49:20 > 0:49:21cod and green papaya soup.
0:49:24 > 0:49:26You left your skin on your fish.
0:49:26 > 0:49:27Is that not good?
0:49:27 > 0:49:30No, you don't want to eat cod skin.
0:49:30 > 0:49:31- You don't.- OK.
0:49:37 > 0:49:40- I don't like that very much.- Hm.
0:49:40 > 0:49:41It's very watery.
0:49:41 > 0:49:45Your first reaction, when you get a mouthful is...
0:49:45 > 0:49:46it's very, very insipid.
0:49:48 > 0:49:49Oh.
0:49:49 > 0:49:50I understand what you're trying to do here.
0:49:50 > 0:49:53You're trying to make a hot and sour soup.
0:49:53 > 0:49:55The thing is, it needs flavours of Thailand.
0:49:55 > 0:49:57It needs lemongrass, it needs lime leaf,
0:49:57 > 0:50:00it needs galangal, it needs ginger.
0:50:00 > 0:50:02With a soup like this, you've got to really make it powerful,
0:50:02 > 0:50:05and it doesn't have those flavours.
0:50:05 > 0:50:06- Unfortunately.- Oh.
0:50:08 > 0:50:12Sinitta's main is her beef and spinach mousse Wellington,
0:50:12 > 0:50:14with broccoli and roasted garlic.
0:50:16 > 0:50:19- Ooh.- That's...that's raw meat.
0:50:19 > 0:50:21Oh.
0:50:21 > 0:50:23Sort of a cross between a steak tartare and...
0:50:23 > 0:50:25- a burger.- No, it's supposed to be cooked.
0:50:25 > 0:50:27Cooked it could maybe be quite nice,
0:50:27 > 0:50:30because you've got lots of spinach and lots of seasoning in there.
0:50:32 > 0:50:36I don't know what to say, cos the meat and the pastry are raw
0:50:36 > 0:50:38and it's a meat and pastry dish.
0:50:38 > 0:50:39Not good, I'm afraid.
0:50:41 > 0:50:44- Thanks.- Sorry, hon. - Thank you. Thank you.
0:50:50 > 0:50:52Both dishes a complete disaster.
0:50:54 > 0:50:56A big, fat disaster.
0:50:58 > 0:51:00I think you should stay away from meat.
0:51:00 > 0:51:02- I know. Forget meat.- Forget...!
0:51:02 > 0:51:03Seriously.
0:51:07 > 0:51:12Donna has served pan-fried mackerel on a bed of spinach,
0:51:12 > 0:51:14topped with pickled beetroot and radish.
0:51:21 > 0:51:24I like the flavour of that very oily fish, the mackerel,
0:51:24 > 0:51:26with that beetroot you've made sharp
0:51:26 > 0:51:29through some sort of vinegar and you've put heat in there, as well.
0:51:29 > 0:51:31That's nice. I like that.
0:51:31 > 0:51:33Yeah, some good flavours in there.
0:51:33 > 0:51:35I really like your little pickled radishes.
0:51:35 > 0:51:37The fish is cooked really, really nicely.
0:51:37 > 0:51:40It's a pretty little plate. Nothing to whinge about.
0:51:40 > 0:51:43- Oh, phew.- OK?- I can breathe.
0:51:43 > 0:51:46Donna's dessert is vanilla panna cotta
0:51:46 > 0:51:48with raspberry coulis,
0:51:48 > 0:51:50passion fruit and edible flowers.
0:51:52 > 0:51:53That hasn't set, has it?
0:51:53 > 0:51:55I know. It's a little bit wibbly-wobbly.
0:52:03 > 0:52:05Technically, it's not correct.
0:52:05 > 0:52:06It tastes all right.
0:52:06 > 0:52:08It's probably good with a straw, rather than a spoon.
0:52:08 > 0:52:09SHE LAUGHS
0:52:09 > 0:52:13The biggest problem you've got is your panna cotta hasn't set.
0:52:13 > 0:52:15But it tastes good.
0:52:15 > 0:52:16Both your dishes taste good.
0:52:21 > 0:52:23'So disappointed with my panna cotta.'
0:52:23 > 0:52:25I just don't know what happened.
0:52:32 > 0:52:34Last up is Alexis.
0:52:35 > 0:52:37His main is roast rack of lamb
0:52:37 > 0:52:40with a potato rosti,
0:52:40 > 0:52:42fried aubergine and tomatoes,
0:52:42 > 0:52:44salsa verde and tzatziki.
0:52:52 > 0:52:56The majestic bit of the plate is that lovely, slippery, oozy
0:52:56 > 0:52:59bit of aubergine with that lovely, creamy yoghurt
0:52:59 > 0:53:01and the lamb, which is cooked beautifully.
0:53:01 > 0:53:04The rosti and the salsa verde don't really love each other
0:53:04 > 0:53:06as much as the other bits.
0:53:08 > 0:53:12I love the smack of that strong garlic yoghurt coating pink lamb.
0:53:12 > 0:53:15There's very little that would stop me finishing that plate.
0:53:15 > 0:53:16Thank you.
0:53:16 > 0:53:20For dessert, Alexis has served pear tarte tatin
0:53:20 > 0:53:24with salted caramel and Chantilly cream.
0:53:24 > 0:53:25Mate, I like the look of that.
0:53:34 > 0:53:37The flavours there are just gorgeous.
0:53:37 > 0:53:42Pastry holding together sticky caramel sauce,
0:53:42 > 0:53:44with the sweet juice of a pear,
0:53:44 > 0:53:46is my idea of absolute heaven.
0:53:47 > 0:53:49Absolute heaven.
0:53:49 > 0:53:50That's very, very good, Alexis.
0:53:50 > 0:53:51- Thank you.- Very good.
0:53:51 > 0:53:53It's individual. It shows some skill.
0:53:53 > 0:53:56But, more importantly, it tastes great.
0:54:01 > 0:54:05I fluked it and it went well,
0:54:05 > 0:54:07so I think I did all right.
0:54:11 > 0:54:13Thank you very much indeed.
0:54:13 > 0:54:14We're going to ask you to step outside
0:54:14 > 0:54:17while Gregg and I have a little chat, because, unfortunately,
0:54:17 > 0:54:19one of you is going to be leaving the competition.
0:54:21 > 0:54:22Thank you very much. Off you go.
0:54:28 > 0:54:32Interesting round, I think. Really interesting round.
0:54:32 > 0:54:35Some very, very good food, I have to say.
0:54:37 > 0:54:38Alexis was superb today.
0:54:38 > 0:54:40I really liked his lamb.
0:54:40 > 0:54:43Loved, loved, loved that pear tatin.
0:54:43 > 0:54:44Very, very good indeed.
0:54:45 > 0:54:47Good job from Tommy.
0:54:47 > 0:54:49Scallop and chorizo, a match made in heaven.
0:54:49 > 0:54:53The salmon, as atrocious as it looked, was fantastic.
0:54:54 > 0:54:57Now, I've got Marcus with an uncooked burger.
0:54:59 > 0:55:01I've got Donna with a panna cotta that didn't set.
0:55:03 > 0:55:07And Sinitta with a burger-type affair, mousse pastry thing
0:55:07 > 0:55:08that was raw.
0:55:11 > 0:55:13'I want to stay and I want to learn more,'
0:55:13 > 0:55:15but I think I'm going home today.
0:55:17 > 0:55:18I'm still very nervous.
0:55:18 > 0:55:21And I'm still pretty sure I may well go home first,
0:55:21 > 0:55:25but, I don't know, there's still positive vibes there.
0:55:25 > 0:55:27I'd be sad if I had to go home.
0:55:27 > 0:55:29Sort of looking forward to cooking another dish.
0:55:29 > 0:55:32But whether I get the chance to or not, that's another matter.
0:55:32 > 0:55:35I think it's quite obvious to you and I who is not going further
0:55:35 > 0:55:36in this competition.
0:55:36 > 0:55:38Today's decision is not a difficult decision.
0:55:50 > 0:55:54We can't, unfortunately, take all of you through to the next round.
0:55:57 > 0:55:58One of you has to leave us.
0:56:02 > 0:56:04The person leaving us...
0:56:16 > 0:56:17..is Sinitta.
0:56:18 > 0:56:21- Thanks, Sinitta.- Thank you. - Thank you so much.- Thank you, hon.
0:56:30 > 0:56:36I'm feeling proud of myself, that I took on the challenge.
0:56:36 > 0:56:40I've had an amazing experience, met new friends.
0:56:40 > 0:56:42So, good luck, everybody.
0:56:47 > 0:56:48Great day, today.
0:56:48 > 0:56:50As elated as I am now,
0:56:50 > 0:56:54I'm already starting to worry about the next one.
0:56:54 > 0:56:56I'm excited that I got through.
0:56:56 > 0:56:58I'm going to have to raise my game a bit,
0:56:58 > 0:57:00so I can give these guys a run for their money.
0:57:02 > 0:57:05It's fantastic to get through to the next round.
0:57:05 > 0:57:06I can't tell you, I'm so happy.
0:57:08 > 0:57:10To be honest, I feel really chuffed right now,
0:57:10 > 0:57:13cos I honestly wasn't expecting this.
0:57:13 > 0:57:17Celebrate tonight and then focus on what I'm going to do next time.
0:57:22 > 0:57:23Here we go!
0:57:23 > 0:57:24Next time...
0:57:24 > 0:57:26I have got no idea what this is.
0:57:26 > 0:57:30..the four celebrities are split into teams...
0:57:30 > 0:57:31He going to get the hint.
0:57:31 > 0:57:32Do you want more mango?
0:57:34 > 0:57:36Tommy, don't open the oven!
0:57:36 > 0:57:41..before cooking their own two courses to stay in the competition.
0:57:41 > 0:57:42It's not moving at all.