Episode 1 Celebrity MasterChef


Episode 1

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Transcript


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Welcome back, Mr Wallace.

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Celebrity MasterChef, and we've got ourselves 20 celebrities

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who want to show us how good they are in the kitchen.

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I'm expecting to be put to the rack, I think.

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Many of them can sing, dance, act. We don't care about that.

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What we care about is whether they can cook.

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I have a terrible reputation as a chef and I'm here to prove myself.

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I'm in it to win it.

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You know what they say, don't you?

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Cooking doesn't get tougher than this.

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It does. Eating it.

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These five celebrities are taking on the challenge to become the next

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MasterChef champion.

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But at the end of today, only the best cooks will make it through.

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I've always had a clever plan up my sleeve.

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But this is the first time I'm going into a competition with nothing.

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I'm here, I guess, to have an experience

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that I've never had before

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and not go out first, but who knows?

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That may well happen.

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I know it's going to be fun.

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And, hopefully, I'll make at least one good dish.

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I'm just glad to be here enjoying life.

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Nothing to lose. Life's for living.

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I'm going to go in and I'm going to just go for it.

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I'm going to pretend like I know what I'm doing.

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All right, I'm going to go here.

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OK.

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I'll go here.

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Welcome to Celebrity MasterChef.

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A very warm welcome.

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This is an incredible opportunity to show everybody at home

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what a great cook you are.

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We're not expecting great cuisine right now.

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We would, however, appreciate something that we don't mind eating.

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This is your first test.

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The mystery box.

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Under that box, there's a set of ingredients.

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All of you have exactly the same ingredients.

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And what we'd like you to do for us is just cook us one plate of food.

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Ladies and gentlemen, reveal your ingredients.

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Today's mystery box has a Mediterranean theme.

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It includes a whole squid, lamb mince, feta cheese,

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pomegranate, pistachios,

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red peppers, aubergine and puff pastry.

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One hour, one plate of food.

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Show us how good you really are.

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Let's cook.

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Is this pomegranate?

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It is a pomegranate.

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-Good.

-Well done, Marcus.

-Thanks.

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This is butter, not cheese.

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What is this stuff?

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77-year-old comedian Tommy Cannon, of Cannon and Ball fame,

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has been in show business for 54 years.

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I've done a bit of cooking.

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My mum worked in a cotton mill all her life, and so

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from 7:30 until 5:30, she wasn't there and I was on my own.

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And the most I think I ever did was a few baked beans on toast.

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-How are you doing, Tommy?

-This is a bit... You know, a bit...

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Suddenly you've got all these ingredients and you think,

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wow, what the heck are we going to do?

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I just think to myself, job it all together,

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hopefully it will come out good.

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-What are you going to do now?

-Minced meat. I've got peppers.

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I'm going to put ginger in it, I'm going to put a bit of garlic in it

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and I'm just going to let it simmer nicely.

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What's it going to become?

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It might become...

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hot peppered mince.

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Tommy Cannon's having a ball.

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The problem is, right now, everything's gone into one pot.

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He's got his lamb mince in a pan, he's put some spinach in with it.

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And then he's just adding more and more and more.

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How he's going to present it, he's not sure.

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How it's going to taste, I'm not sure.

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TV presenter and star of The Real Hustle Alexis Conran

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comes from a Greek family and learned to cook

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watching his mother and grandparents.

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I'm good at thinking on my feet

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and not panicking.

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I've had to do that a lot in my career,

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drawing up a plan and sticking to it.

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Right, it'll have to be that.

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It's just coming up with a plan in the first place.

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How did you feel when you saw feta, aubergine, courgette?

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This screams Greece, but I don't think I'm going to do it justice.

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-What are you making?

-Well, I'm making a sort of moussaka version,

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so we've got the minced lamb with some garlic,

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going on a bed of grilled aubergine.

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And I'm hoping to sort of top it all off with a bit of...

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It should be Bechamel sauce, really.

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-Right.

-But I don't know how to make that one.

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So I'm going to top it off with a bit of mashed potato and a bit of

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cheese, so hopefully it will be nice.

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Do you know what I like, Alexis?

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I like it that you have an idea where you're going.

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I have an end in mind.

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Whether I get there or not, that's a completely different matter.

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So he's doing moussaka.

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He doesn't have a tomato and he doesn't know

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how to make white sauce.

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So what we've got now is moussaka served with mashed potato

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and cheese on top.

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We've got a Greek-style shepherd's pie.

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You've had 20 minutes.

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Actor and TV presenter Donna Air loves to eat out,

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but, at home, cooks simple meals for her 12-year-old daughter.

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I think, like most mums, I'm always in a bit of a hurry.

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So I cook quickly.

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Things could probably go off-piste quite a bit.

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I think I've created something completely new.

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It's all a bit of a fluke.

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But somehow I'm sure we'll always get there in the end.

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You look a little nervy.

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I am. I honestly don't know what I'm doing, I'm just making it up.

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-You've got minced lamb there.

-I'm not sure what I'm going to do

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with the minced lamb, though.

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What about a kebab, Donna?

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Exactly. I could make a kebab.

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And then maybe make hummus.

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Donna, I think the hummus is a lovely idea.

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-Thank you.

-Relax.

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She's talking about making hummus.

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Hummus is a wonderful thing.

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But hummus doesn't really make up a plate of food.

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Sinitta began her pop career at 16.

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And she enjoys cooking at home for her two children.

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My children think I'm an amazing cook.

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This has made me feel like I've never cooked before in my life.

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You know, you get really nervous.

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Sinitta is doing us a squid with chillies.

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She hasn't cleaned the squid,

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so it's got the guts in and it's got the skin on.

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She's also got an extraordinary ensemble of stuffed aubergine

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filled with raw aubergine, raw mince and feta cheese

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and a balsamic vinegar.

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Interesting.

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Sinitta, you're doing a squid.

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I didn't even know what it was.

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And I just thought, OK.

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Because I'm going all-out because I want to impress you.

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I've also made something with the meat.

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It doesn't look nice, but hopefully that means it tastes delicious.

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You've got just 15 minutes left.

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24-year-old Marcus Butler produces and stars in videos

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he posts on the internet.

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I'm not the most inventive cook.

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And I'm also terrible at displaying your food in a nice way.

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Mine's kind of like thrown on the plate and it's like,

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"I promise it tastes nice."

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Marcus, you have a very serious look on your face, are you OK?

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I've never cooked lamb before.

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Literally, never cooked lamb before.

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I'm kind of a little bit out of my depth right now.

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Why did you choose the lamb, then?

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Because I've also never cooked squid before,

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so I thought lamb would be the safer option.

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-You're a vlogger.

-I am.

-Forgive me, I'm old now.

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What's a vlogger?

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So, basically, I make YouTube videos,

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comedy sketch based around my life, post it online,

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and lots of people around the world watch it.

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-How many people around the world?

-I get 25 million views a month.

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-Wow. Is that right?

-Yes.

-Oh, my word.

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Marcus has got lots of different things going on.

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He's made some hummus - fantastic.

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He's got some nice vegetables in the oven which he has put sumac with.

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And he's got some mince on the go.

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Marcus has got some great ideas.

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It's whether he can bring a plate of food together, that's the thing.

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All my food's cooked.

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Just don't know what I'm doing with it yet.

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Last five minutes.

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No time to faff around now, let's just serve it up.

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It's not gone to plan, no, because I've had to make it up.

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Three minutes.

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You have 90 seconds, you've got 90 seconds left, please.

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Donna, get it on a plate now.

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That's it, time's up, stop.

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That looks good.

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Let's see what it tastes like.

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First up is TV presenter Alexis.

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He's made layers of grilled aubergine,

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lamb mince fried with onions and thyme, all topped with feta,

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mashed potato and a garnish of griddled courgettes and peppers.

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You, with Greek origin, you would say moussaka type.

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Me, with working-class London, I would say

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you've made a shepherd's pie.

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Yes, you could put it that way, yes.

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It tastes of really good, well-seasoned minced lamb.

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Your mash is lovely and creamy and smooth on top.

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I love the saltiness of the feta.

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Your grilled vegetables are cooked really, really well.

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I think it's a tasty little thing.

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-I like it.

-Good.

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Your moussaka shepherd's pie is really nice.

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Good, good, I'm really pleased.

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-It was good.

-Good one!

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I quite want a taste now.

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God, that's a relief, I'll tell you.

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It's a great test. I wouldn't do it for pleasure.

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It was the most pressurised thing I've ever done, but, you know,

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it's a good test.

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Tommy, what have you got?

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I've got scallop...

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vegetables.

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And I don't know why you are laughing, it's scallop vegetables.

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-What's scallop?

-Scallop?

-Yeah.

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It's very northern.

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It's a potato sliced, fried.

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-That's a scallop.

-You've almost got an upside-down Lancashire hotpot.

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Careful, because some of these bits are burnt.

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I like mince and potatoes, I think it is a lovely, lovely thing.

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But amongst that, I've also got sweet peppers and onions

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and this amazing amount of heat on the back of my throat.

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Chilli heat, hot.

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It's slightly confused.

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It doesn't know whether it wants to be an Asian meal,

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a British meal or a Mediterranean meal right now.

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-But that's because its owner didn't know what it was.

-No, that's right.

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To be honest, I had finished the dish in about 20 minutes.

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The problem was, of course, I tried to keep it hot

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and I burned some of the mince.

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But it wasn't a disaster.

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Actor Donna has served a trio of dishes -

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a lamb mince filo parcel with fried potato, aubergine and pepper...

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..hummus and a roast pepper dip with toast and a fig,

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pistachio and pomegranate yoghurt.

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These dips are lovely.

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There's lots of garlic, there's sweet pepper,

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there's smoky aubergine.

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Your yoghurt, that is lovely.

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Really not sure what roast potato mince in filo pastry

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with peppers is.

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-Agreed.

-You've got to focus on one thing.

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I think you have got a really good palate.

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-What we have to do with you is get you to focus.

-Yes.

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This is just the start of what could be a great competition.

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-Yes. Thank you.

-Thank you.

-Thank you.

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I should have taken more time just to sit,

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focus and work out what I was actually doing with my meat.

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-I thought it was dreadful.

-No.

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-They kept tucking into the dips.

-Really?

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Internet star Marcus has fried the lamb mince

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and served it with potato, grilled aubergine and courgette,

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with a chilli and pomegranate garnish and hummus.

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Hummus is nice, nicely seasoned.

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I like that. The lamb with the courgette and the pomegranate,

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I like that.

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But uncooked aubergine and then a potato leaves it

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-slightly muddled, Marcus.

-OK.

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Needs a bit of refinement, that's for sure.

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You need to cook your aubergines more.

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But you've got some decent flavours.

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Don't give yourself such a hard time.

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Everybody in the room is the same as you.

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Their skill levels, my skill levels.

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Well, you haven't had to taste their food, mate.

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Cheers.

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I couldn't have been more out of my comfort zone if I wanted to be.

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That was awful.

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Survived? Yes. Done well? No.

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Finally, it's Sinitta.

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She's made a spicy squid salad, as well as aubergine

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stuffed with lamb mince, feta and balsamic vinegar,

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topped with parsley.

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You are the only one in the room to do squid.

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I praise you for that. When you do squid, though,

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I would really appreciate it if you can clean it.

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Well. What is that?

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I'm worried about that one.

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-You're worried about it?

-You don't have to eat it,

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I don't mind if you don't want to eat it.

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Well, I can't eat that.

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-Why?

-Because it's raw.

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SHE SIGHS

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Your aubergine, it's not very nice.

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And the lamb tastes of just processed lamb.

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But that's OK because I quite like the squid.

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Phew.

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I like your squid. Your squid's nicely cooked.

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-You've done well there.

-Yay.

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I also like the slightly sweet,

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slightly sharp dressing that you've put on it.

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-Thank you.

-Love the squid, terrified of your aubergine.

-Yeah.

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I was the only one to use squid, which, I think, worked in my favour

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because my lamb dish...

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Can you imagine if I'd only cooked lamb?

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Bye-bye, Sinitta.

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Interesting outcome. Few ups, few downs.

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I think there's a bit of talent in the room.

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I think there's some promise.

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If that wasn't terrifying enough for our five,

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we're about to put them into a professional kitchen.

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The five celebrities have been split into two groups

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and are on their way to a busy London restaurant.

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I hope, if we're cooking with somebody as a chef,

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they're not going to shout at us.

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I may end up crying.

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I'm nearly crying now.

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Alexis, Marcus and Tommy will be cooking at Darbaar in the City -

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a modern Indian restaurant serving dishes

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inspired by the banquets of the Indian royal court.

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Service will be run by chef Abdul Yaseen.

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Welcome to Darbaar, gents.

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The restaurant's going to be quite busy.

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We've got approximately around 80 or 90-odd covers today.

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How do you feel about it?

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-Yeah...

-Nervous, but with your help, we'll do it.

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My reputation and the restaurant's reputation is in your hands.

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The pressure will be on, so, if you can follow me...

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During today's service, Marcus will be in charge of the starter -

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Bengal-style Madagascan prawns.

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People have got very high expectations from this dish.

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The dish is iconic here in Darbaar.

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Because it's a starter, you don't have much time.

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In six minutes, it has to be on the table from the time

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it's been ordered.

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The dish includes two marinades.

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The first is made with turmeric, chilli and garlic.

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You put the prawn down. It's going to take a minute and a half,

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approximately, on a medium-to-hot grill.

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These are Madagascan prawns.

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They're quite expensive.

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I would be really annoyed and upset

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-if I lose a prawn and it goes to the bin.

-OK.

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This is a marinade of coconut milk and mustard.

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You could just baste the prawn with that.

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-Just drop it in the middle.

-On the top, like that.

-Yep.

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To finish it, you would want to place it under the salamander.

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You are not intending to cook the prawn here.

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It is only to retrieve the marinade.

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The last thing that goes on the dish is the tomato salsa.

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This is your dish.

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-Are you happy?

-Yeah, yeah, I'm happy.

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I'm good. I think I'm good. I'm excited.

0:20:000:20:02

I've never cooked a prawn in my life,

0:20:040:20:07

let alone an expensive, Bengal, Madagascar prawn,

0:20:070:20:10

so it's put a little bit of pressure on.

0:20:100:20:13

Alexis is responsible for a main course.

0:20:130:20:16

His dish is a jungle chicken curry.

0:20:160:20:18

You grease the pan with oil.

0:20:200:20:22

OK. That's already...

0:20:220:20:23

Whoa! Hee-hee!

0:20:230:20:27

The first stage is to start the gravy.

0:20:270:20:30

Garlic, onions and peppers are stir-fried

0:20:300:20:33

before a spiced tomato sauce is added.

0:20:330:20:36

At this stage, you will keep this aside

0:20:360:20:38

-and you will grab the chicken from the tandoor.

-OK.

0:20:380:20:42

-Just make sure that you use a cloth.

-OK.

0:20:470:20:51

-And this goes...

-Back into here?

0:20:510:20:53

The dish needs some fierce heat.

0:20:560:20:59

-So, to serve the dish...

-Yeah.

-..you need to place it in this,

0:21:000:21:03

and the dish is ready to be served.

0:21:030:21:05

So, that's your dish, Alexis.

0:21:100:21:12

How many can I cook at one time?

0:21:140:21:16

You can still have four or five in one time.

0:21:160:21:18

That scares me, there. The amount, the volume.

0:21:180:21:21

I don't how I would feel,

0:21:220:21:24

if I was on that side of the restaurant, as a paying customer,

0:21:240:21:27

and my signature dish, a chicken curry in an Indian restaurant,

0:21:270:21:31

is being cooked by someone who's never cooked curry before.

0:21:310:21:34

I think if it's not up to what they're paying for,

0:21:340:21:36

they will be sending stuff back.

0:21:360:21:39

Tommy, the dish that you will be cooking today is

0:21:390:21:42

Mewari-baked leg of rabbit.

0:21:420:21:45

Mewar is very, very immensely dominated by the royals

0:21:450:21:48

-and their hunting lifestyle.

-Rabbit?

-Yes.

-Rabbit curry?

-Yes.

0:21:480:21:52

Wow, I've never heard of that before.

0:21:520:21:54

Accompanying the pre-braised rabbit leg is a chilli and sweetcorn sauce.

0:21:540:22:00

-You will need to just take a scoop of the sauce.

-Yep.

0:22:000:22:02

And allow it to stir-fry.

0:22:020:22:04

Now, you will take the sauce, pour it on the hot iron.

0:22:060:22:09

Place the leg of rabbit here, on top of it.

0:22:120:22:14

-Right.

-Now, this rabbit has to go inside the wood-fired oven.

0:22:140:22:17

The rabbit will stay there for two minutes, but just be very careful,

0:22:220:22:25

because sometimes the oven gets really hot.

0:22:250:22:28

You have to take the rabbit out

0:22:280:22:30

and place it on a wood board.

0:22:300:22:32

-That is your finished dish.

-Yeah.

0:22:340:22:36

'The oven's a bit frightening. It's quite hot.'

0:22:370:22:40

I don't know how I'm going to deal with that yet.

0:22:400:22:42

It's got to be one of those

0:22:420:22:44

"get in, give it a go and see what happens".

0:22:440:22:46

Across town in the West End,

0:22:500:22:52

Donna and Sinitta are arriving at modern British restaurant

0:22:520:22:55

Percy & Founders.

0:22:550:22:57

Running the pass is chef Diego Cardozo.

0:23:000:23:04

I'm Donna, good to see you.

0:23:040:23:05

Welcome to Percy & Founders. We've got a busy lunch service ahead.

0:23:050:23:08

You're each going to have a main course today.

0:23:080:23:10

As long as you follow what I show you and how we want it done,

0:23:100:23:12

it's going to be great. We want them to be right.

0:23:120:23:14

We're not going to serve them if they're not.

0:23:140:23:16

-OK, let's do it.

-Let's get going.

0:23:160:23:19

Sinitta will be in charge of a fish main course -

0:23:190:23:23

cod with celeriac puree,

0:23:230:23:26

salt cod croquette,

0:23:260:23:28

wild garlic and a hazelnut vinaigrette.

0:23:280:23:31

Great. Something I would love to eat, as well.

0:23:340:23:36

-So, when the pan is nice and hot...

-Yes.

0:23:360:23:39

..cod in, and we just need to get a nice, golden colour on it.

0:23:390:23:44

This dish, from start to finish, should take about six minutes.

0:23:440:23:46

-The whole dish or just the fish?

-The whole dish.

-Wow.

0:23:460:23:50

Once the cod is coloured, it's finished in the oven.

0:23:500:23:53

-Done. Three minutes to finish everything else.

-Finish the rest.

0:23:530:23:56

OK? Otherwise, the fish is going to overcook.

0:23:560:23:59

The salt cod croquette is deep-fried,

0:23:590:24:02

whilst cubes of celeriac are sauteed.

0:24:020:24:05

So, this bit here is very important.

0:24:070:24:09

You're going to get the wild garlic in. It overcooks very quickly,

0:24:090:24:12

so it needs to go in and out straight away.

0:24:120:24:16

-Get everything ready, OK?

-Yes.

-So, now we need to plate it.

0:24:160:24:19

So, celeriac puree. Make sure it's nice and smooth.

0:24:190:24:22

And then just a little spoonful on the side.

0:24:220:24:24

Just enough to hold the croquette in place.

0:24:240:24:27

Fish just in between.

0:24:270:24:30

And this, you want it almost falling off the fish and onto the plate. OK?

0:24:300:24:34

-Lovely.

-The hazelnut vinaigrette you just want to sprinkle

0:24:340:24:38

around the plate a little bit.

0:24:380:24:39

-You like it?

-Beautiful.

-OK.

-Amazing.

0:24:430:24:45

-Are you going to do it like this?

-Thank you so much.

0:24:450:24:47

I'm going to do it exactly like that.

0:24:470:24:48

Excellent. There we go. Remember you said that.

0:24:480:24:50

LAUGHTER

0:24:500:24:52

You know, it's quite overwhelming, and you think,

0:24:520:24:55

"Someone's going to eat something I prepare today." That's crazy.

0:24:550:24:59

Donna's dish is sirloin steak with king oyster mushrooms,

0:24:590:25:03

a mushroom ketchup, sugar snap peas and spring onion,

0:25:030:25:07

and crispy shallots.

0:25:070:25:09

First thing I want to do, you see this layer of fat here?

0:25:090:25:12

We want to make sure it's nicely caramelised.

0:25:120:25:14

So, you want to check it. It's a nice colour.

0:25:140:25:17

-And now...

-So clever.

0:25:170:25:19

On the side. And good steak, you can smell it straight away.

0:25:190:25:22

Yeah, it looks fabulous.

0:25:220:25:23

Colour on one side, colour on the other side.

0:25:230:25:26

-Into a tray.

-Yeah.

0:25:260:25:28

So, it's going to be 30 seconds in the oven, nothing else.

0:25:280:25:31

-OK.

-No more.

0:25:310:25:33

Next is the king oyster mushroom

0:25:330:25:36

and the sauteed sugar snap peas and spring onion.

0:25:360:25:39

You've got a mix of red wine sauce with creme fraiche.

0:25:390:25:44

Put a ladle-full in...

0:25:440:25:46

That looks so good.

0:25:460:25:48

-So, we're ready to plate now.

-Great.

-OK.

0:25:480:25:50

We got a mushroom puree here. It's like a mushroom ketchup, actually.

0:25:500:25:53

A nice big spoonful of this.

0:25:530:25:56

And then, spoon in, and just drag it across.

0:25:560:25:59

Then the steak, right next to it.

0:25:590:26:01

-Oh, wow.

-Mushroom coming off it.

0:26:030:26:05

The dish is finished with the beans and some crispy shallots.

0:26:060:26:10

Are you going to be able to do this? What do you think?

0:26:140:26:17

I will give it my best shot.

0:26:170:26:20

Should be a "yes".

0:26:200:26:21

-LAUGHTER

-It should be a "yes, absolutely".

0:26:210:26:23

-OK. Yes, absolutely.

-Brilliant. Excellent.

-Right.

0:26:230:26:26

It's midday and, across the city, lunch service is about to begin.

0:26:280:26:35

-Woo-hoo!

-That's actual people coming in.

0:26:350:26:37

-Real people.

-The problem with this kitchen is you feel so exposed.

0:26:370:26:41

-Look at them.

-LAUGHTER

0:26:410:26:43

-Yep!

-I'm starting to really get nervous now.

-I know.

0:26:430:26:47

The order - one chicken pasanda, one paneer tikka, one royal prawn,

0:26:470:26:50

one Abdul's platter for two people, one hariyali samosa.

0:26:500:26:54

-Chefs?

-ALL:

-Yes, Chef.

0:26:540:26:57

Marcus is first in the spotlight with his starter.

0:26:570:27:01

I've never done one before, but, for me,

0:27:010:27:03

I want to nail it straight from the beginning.

0:27:030:27:05

He needs to perfectly cook the Madagascan prawn

0:27:050:27:08

over the searing heat of the coal-fired grill.

0:27:080:27:12

I would say, based on my limited knowledge,

0:27:120:27:14

that that looks pretty good, but, let's wait and see what chef says.

0:27:140:27:18

About two minutes.

0:27:190:27:21

Can I have table number 16?

0:27:210:27:23

-Is that me? Prawn?

-Yeah. Is your prawn ready?

0:27:230:27:27

Yeah.

0:27:270:27:28

I need it quick, please. One sec.

0:27:320:27:35

TIMER BEEPS

0:27:350:27:36

A-ha.

0:27:370:27:38

-That's good.

-Good?

-Yes.

0:27:430:27:44

First one's good.

0:27:470:27:49

New order - one jungle chicken, one kadai paneer,

0:27:490:27:51

one black lentil, one pilau rice, one mixed breads, please.

0:27:510:27:54

Yes, Chef!

0:27:540:27:56

This is my first order.

0:27:560:27:58

OK. Just trying get used to how hot the pan gets.

0:27:580:28:02

Hm, got a fire. Is that good?

0:28:040:28:06

I don't think so. There we go.

0:28:060:28:08

Whilst keeping one eye on the sauce,

0:28:080:28:11

Alexis must also master the 400-degree tandoor oven.

0:28:110:28:16

That goes here.

0:28:160:28:17

Forgot my tongs, haven't I?

0:28:190:28:20

Right, it's going to have to be hands.

0:28:200:28:22

-TIMER BEEPS

-Agh!

0:28:250:28:27

Oh!

0:28:280:28:29

HE GROANS

0:28:290:28:31

Right.

0:28:320:28:33

Alexis, table number 19!

0:28:330:28:35

Table number 19!

0:28:370:28:38

Yes, Chef! Coming, Chef.

0:28:400:28:41

Backs!

0:28:430:28:45

One chicken, Chef.

0:28:450:28:46

Excellent, well done. Thank you.

0:28:480:28:50

Tommy is getting to grips with the wood-fired oven for his rabbit dish.

0:28:530:28:57

Right, out she comes.

0:29:010:29:02

It's looking all right, but it looks a bit dry,

0:29:080:29:10

so, I'm hoping he says it's OK.

0:29:100:29:12

-No.

-No? You've got to take it back. Take it back?

-Yeah.

-No good?

0:29:130:29:16

Try to do it again. I want the sauce little bit more moist, more flowy.

0:29:160:29:19

I want the rabbit to have nice and searing texture.

0:29:190:29:22

-OK. Right.

-Do it again, please. You still have time.

0:29:220:29:25

This is the trick now.

0:29:290:29:30

Can I have one more rabbit, please?

0:29:340:29:36

It's cheffing, isn't it, this? Blimey!

0:29:390:29:41

-That's beautiful.

-Thank you.

-That's beautiful, very good.

0:29:450:29:48

-Thank you, Chef.

-Very, very good.

-Thank you.

0:29:480:29:51

Oh, he was over the moon. He said, "Very good".

0:29:510:29:54

So, that's all right. That's all right.

0:29:540:29:57

Tommy, buddy?

0:29:570:29:59

-How's that going?

-Beautiful, this.

0:29:590:30:01

-Is that the one you messed up on?

-Yeah.

0:30:010:30:04

But it's good. Can't waste it, can you?

0:30:040:30:07

Fair play.

0:30:070:30:08

Over in the West End...

0:30:110:30:12

..Donna already has two orders on for her steak dish.

0:30:140:30:18

Let's lift it up again, let's have a look.

0:30:180:30:20

Brilliant. Nice and golden, excellent.

0:30:200:30:23

There's no oil under this one. So get the oil, make sure there's oil.

0:30:230:30:26

Can you see those sticking to it?

0:30:260:30:29

-I've got this, it's all good.

-OK? You good?

0:30:290:30:33

-Ugh! Oh!

-OK.

0:30:330:30:35

-Bit more colour. To make sure you get the colour...

-Bit more oil.

0:30:360:30:39

No, no, put it down. Make sure you press the centre.

0:30:390:30:41

You see it's not straight completely?

0:30:410:30:43

I can just about see, but, yeah.

0:30:430:30:44

Good, let's go. Up with everything.

0:30:460:30:49

-Right, Donna.

-Ready?

-This one first.

0:30:490:30:52

The steak must be cooked a perfect medium rare.

0:30:530:30:56

Let's have a look.

0:30:570:30:58

Very nice, really nice. Pink, very good.

0:30:580:31:03

-When you plate, you plate with confidence, yeah?

-Yeah.

0:31:030:31:06

One spoon, yeah? And then you go back.

0:31:060:31:09

Yeah.

0:31:090:31:10

Yeah, OK.

0:31:150:31:16

Now, with the sauce, you finish all around the plate, yeah?

0:31:160:31:20

Little bit of crispy shallot.

0:31:200:31:22

-OK.

-Good. Well done, Donna.

0:31:230:31:25

-Service, pick-up table 1, please.

-Thank you.

-Yes, Chef.

0:31:250:31:28

It's fun, in a weird way.

0:31:280:31:31

I feel like I've got it under control at the moment.

0:31:310:31:33

It's all good.

0:31:350:31:36

On order, guys. Main course, three cod and one sirloin.

0:31:370:31:40

-So start cooking.

-Two crabs, one baked goat's cheese.

0:31:400:31:42

Main course, four cod and two sirloin.

0:31:420:31:44

-ALL:

-Yes, Chef.

-Sinitta?

0:31:440:31:46

-You're getting lots of cods through, eh?

-Already losing my mind.

0:31:460:31:49

I'm having a nervous breakdown.

0:31:490:31:51

Sinitta now has seven orders on for her delicate cod dish.

0:31:540:32:00

-No, no. What are you doing?

-Just doing that.

0:32:000:32:02

You're breaking it, look. You're breaking it.

0:32:020:32:04

-I'm trying to put it back.

-But you cannot just break the fish.

0:32:040:32:07

A palette knife with a fish, be careful with it.

0:32:070:32:09

It breaks very easily, the fish. So let's get a fresh piece in.

0:32:090:32:11

That's not good enough. OK?

0:32:110:32:13

Let's get two pieces in now, straightaway.

0:32:130:32:15

Well, it was going fine and then he got upset,

0:32:180:32:20

because the fish was a bit broken.

0:32:200:32:22

It's like... But he didn't say that before.

0:32:220:32:26

Sinitta is struggling.

0:32:260:32:27

He's really different now.

0:32:270:32:28

Poking the fish with a palette knife and cutting through it,

0:32:280:32:31

-so we have to start over.

-It's like, no more Mr Nice Guy.

0:32:310:32:33

We've got lots of cheques coming in and little food coming out,

0:32:330:32:36

so I'm a bit worried.

0:32:360:32:37

Back in the City...

0:32:410:32:43

Marcus, you've got five more royal prawns in the middle course.

0:32:430:32:46

..service is reaching its peak.

0:32:460:32:49

It just doesn't stop.

0:32:490:32:50

The trickiest part is the timing.

0:32:530:32:55

It can't be left out too long, can't be cooked for too long.

0:32:550:32:58

Everything has to be p... Ow.

0:32:580:33:00

And not burning yourself.

0:33:000:33:02

There's one going over.

0:33:090:33:10

Chef, two prawns.

0:33:140:33:15

Marcus?

0:33:170:33:18

It looks a little too dry.

0:33:200:33:22

When you plate, just make sure you have a little bit of shine to it

0:33:220:33:25

-on the bottom and top of it.

-OK.

-It's more appealing.

-Bit more moist.

0:33:250:33:29

-Thank you.

-Perfect.

0:33:290:33:31

Across the kitchen, Tommy and Alexis are also swamped with orders.

0:33:310:33:35

I've got six in total. It's full-on.

0:33:370:33:39

I mean, this... This is not mellow.

0:33:390:33:41

Wow. I'm hoping that that one there now isn't going to dry out.

0:33:440:33:47

Otherwise, I'll have to make another one.

0:33:470:33:51

Oh, he's coming. Oh, dear.

0:33:510:33:52

Alexis. Is it hot?

0:33:540:33:55

Not as hot as it could be, Chef.

0:33:550:33:57

Do you think I'll serve this in the restaurant, no?

0:33:570:33:59

-I'll heat it up.

-Can you just give me another portion, please?

0:33:590:34:01

-As soon as possible.

-Yes.

-I only have one minute now. Thank you.

0:34:010:34:05

With the last tables in,

0:34:050:34:07

it's the final chance for the celebrities to impress.

0:34:070:34:11

So one of these looks a bit dry,

0:34:110:34:13

so I'm going to add a bit of butter on this one on the right.

0:34:130:34:16

One prawn.

0:34:180:34:20

This is the best one up until now.

0:34:200:34:23

-This is really good.

-Thank you.

-Thank you.

0:34:230:34:26

Can we have it away, please?

0:34:260:34:28

I'm really happy with how I've done.

0:34:280:34:30

Considering I've never cooked prawns, never in the kitchen,

0:34:300:34:33

I'm honestly really enjoying this. I'm learning so much.

0:34:330:34:35

Hoping this is piping hot.

0:34:370:34:39

Backs.

0:34:410:34:42

One chicken, Chef.

0:34:420:34:43

This is beautiful.

0:34:460:34:48

I feel that there's a "but" coming.

0:34:480:34:50

-This time, it's not coming.

-Ah!

0:34:500:34:53

-Thank you, Chef.

-Thank you. Go on.

0:34:530:34:55

Go on, you got some more working.

0:34:550:34:57

'I really, really thought I was in trouble there.'

0:34:570:35:00

Phew! It's a rush.

0:35:000:35:01

-Can I have that away, please, as soon as possible?

-Yes, you can.

0:35:030:35:06

Tommy's rabbit is the final order of the day.

0:35:060:35:10

Yes, it's good, it's just...

0:35:100:35:11

That's perfect, see? Let's get it done.

0:35:110:35:14

-This dish looks perfect.

-Thank you, Chef.

-Right.

0:35:190:35:22

-Thanks a lot and congratulations.

-Thank you very much.

0:35:220:35:24

-You were good today.

-Cheers.

-Thank you.

0:35:240:35:26

Woo-hoo!

0:35:260:35:28

This has been an absolute inspiration for me.

0:35:300:35:32

It's just been a fabulous experience, really has.

0:35:340:35:37

I loved every minute of this.

0:35:370:35:39

It was nonstop, nonstop.

0:35:390:35:41

I've no idea how the rest of these guys do it.

0:35:410:35:44

I was pleased with that, but...

0:35:440:35:47

I had no idea how hectic it was going to get.

0:35:470:35:49

Across town...

0:35:540:35:55

Nice, Sinitta, well done.

0:35:560:35:58

..service is also drawing to a close.

0:35:580:36:01

Last table. Let's make this the best table today, yeah?

0:36:010:36:03

-Woohoo!

-OK. Good.

0:36:030:36:05

It's Sinitta's last chance to prove she's up to the task.

0:36:050:36:09

Terrified of breaking this cod.

0:36:090:36:11

It's got to be ready now, huh?

0:36:110:36:14

-Nice and gentle, it's going to break.

-Yes, I know.

0:36:140:36:17

Just trying to turn this over.

0:36:170:36:19

-Look at that colour, beautiful.

-Oh!

0:36:190:36:21

-Here.

-Don't break it, don't break it.

0:36:210:36:24

-Tables are waiting, we need to go with this.

-I know.

0:36:240:36:26

But I'm trying not to break it. You've scared me now.

0:36:260:36:29

Oh! Sorry.

0:36:290:36:31

OK, how do we do this?

0:36:310:36:34

Both Donna and Sinitta's final order are on the same table,

0:36:340:36:38

so the dishes must go out together.

0:36:380:36:41

It's very good.

0:36:410:36:42

Just tight, tight, tight.

0:36:440:36:46

Lovely, good.

0:36:460:36:47

Very good, very nice.

0:36:500:36:52

No heart attacks, please. We're almost done, we've almost done this.

0:36:520:36:55

-Plating is getting better every table, yeah?

-OK, good.

-Really nice.

0:36:550:36:59

Looking good.

0:36:590:37:01

Can't believe it.

0:37:010:37:02

-Yeah, that makes two of us!

-SINITTA LAUGHS

0:37:020:37:05

Shall we go? Are you happy with them?

0:37:050:37:08

-Amazing.

-Yeah?

-Yeah.

0:37:080:37:09

Service, please, table 28.

0:37:090:37:11

So, that's it. We've done it.

0:37:110:37:13

-Well done.

-High five.

0:37:130:37:15

-Group hug?

-Thanks, guys.

0:37:150:37:17

-Wow.

-Well done. That was great.

-That was so much fun.

0:37:170:37:20

That was so much fun.

0:37:240:37:25

That was a lot of people fed.

0:37:270:37:29

It makes me a bit more confident about having

0:37:290:37:32

more than six friends for dinner.

0:37:320:37:34

I would describe it as a bungee jump,

0:37:370:37:40

where you're just doing something that you know is crazy

0:37:400:37:43

that you'd never done before, that's really scary.

0:37:430:37:46

But once you've done it, you just feel elated.

0:37:460:37:49

Welcome back.

0:38:250:38:27

This is the first time you get to cook your own food.

0:38:270:38:30

One of you, however, will be leaving the competition at the end of this.

0:38:320:38:36

Two courses, and those two courses in just one hour.

0:38:370:38:40

Ladies and gentlemen, let's cook.

0:38:420:38:44

I'm shaking so much.

0:38:520:38:53

So much pressure.

0:38:550:38:56

I'm definitely nervous today.

0:38:580:39:00

But I think it's all right.

0:39:000:39:02

The thing I'm most worried about is presentation.

0:39:020:39:05

What are you making for us, Marcus?

0:39:100:39:12

So, I'm very much into my healthy foods.

0:39:120:39:14

The main course is a naked burger

0:39:140:39:16

with sweet potato wedges and Parmesan broccoli.

0:39:160:39:18

And I wanted to kind of show you guys that you still can

0:39:180:39:21

make healthy food still taste amazing.

0:39:210:39:23

What's a naked burger? Is it a burger without a barn?

0:39:230:39:25

Yeah, it is without the bun.

0:39:250:39:26

And have we got a dessert, or have we got another dish?

0:39:260:39:28

So, my starter is chickpeas, cashew nuts,

0:39:280:39:31

goji berries and coconut in a kind of salad, with spinach.

0:39:310:39:35

Marcus, I'm enjoying your new-found confidence.

0:39:350:39:38

-Thank you very much.

-Looking forward to it.

-Thank you.

0:39:380:39:41

Marcus's main course -

0:39:450:39:47

a naked burger, no bun.

0:39:470:39:49

Now that could be a piece of dry meat

0:39:490:39:52

served with dry broccoli.

0:39:520:39:53

I just feel we need a sauce of some type.

0:39:550:39:57

I don't like the pressure.

0:40:020:40:04

I think you're under more pressure...

0:40:040:40:07

on this one,

0:40:070:40:08

because you should be able to get this right.

0:40:080:40:12

I don't think there's any room for failure here.

0:40:120:40:14

-Alexis, you look a little stressed, mate.

-I am stressed, I am stressed.

0:40:160:40:19

I just need to kind of perform now.

0:40:190:40:21

Yeah, I reckon you could take a breath here.

0:40:210:40:23

I don't... No, no breath. Breath's bad.

0:40:230:40:25

What are you making, Alexis?

0:40:250:40:26

So, I'm making a rack of lamb, a rosti,

0:40:260:40:29

bit of aubergine, two sauces,

0:40:290:40:31

and an individual pear tatin.

0:40:310:40:33

It's a big risk, because I haven't done the tarte tatin enough.

0:40:330:40:37

But, hey.

0:40:370:40:38

-Alexis, take a breath.

-Thank you.

0:40:380:40:40

If you get it right, I think we're going to love it.

0:40:400:40:43

I hope so.

0:40:430:40:44

The pear tatin sounds delicious.

0:40:480:40:50

The thing is, I've seen nearly as many failed tarte tatins

0:40:520:40:55

in this MasterChef kitchen as I've seen chocolate fondants.

0:40:550:40:59

When I'm cooking at home,

0:41:020:41:04

there's no way do I spend an hour making dinner.

0:41:040:41:07

But the minute somebody says to you, "You're being timed",

0:41:070:41:11

it's sort of like a natural reaction just to go,

0:41:110:41:14

"Oh, my goodness! Oh, my goodness!"

0:41:140:41:16

Donna's going very, very classic.

0:41:180:41:20

Mackerel served with beetroot and horseradish.

0:41:220:41:25

It's really, really, really good together.

0:41:250:41:27

And then a panna cotta served with some summer fruits

0:41:280:41:31

and a summer fruit coulis.

0:41:310:41:32

I haven't tasted my panna cotta, so I have no idea what it's like.

0:41:320:41:36

I'm hoping it's OK.

0:41:360:41:38

With that panna cotta, it needs to be wobbly.

0:41:380:41:41

And the fruits that go on top have to be lovely, lovely, lovely.

0:41:410:41:45

Donna, you have a serious expression on your face.

0:41:460:41:50

-You've got a fighting expression.

-A fighting expression?

0:41:500:41:54

I don't know if it's a fighting expression, more panic.

0:41:540:41:56

How many times have you made this panna cotta?

0:41:560:41:59

Er, twice?

0:41:590:42:00

Uh-oh.

0:42:000:42:01

Fingers crossed, right?

0:42:010:42:03

Fingers crossed.

0:42:030:42:04

You're halfway.

0:42:090:42:11

You've got half an hour left.

0:42:110:42:14

More!

0:42:140:42:15

I feel a lot more at ease cooking my own food.

0:42:160:42:20

I suppose everything could go wrong, really.

0:42:220:42:25

But fingers crossed that nothing does.

0:42:250:42:28

I'm making salmon

0:42:320:42:35

with chilli peppers, runny honey.

0:42:350:42:37

For a starter, I'm going to do chorizo and scallop

0:42:370:42:40

with chilli and a little bit of ginger.

0:42:400:42:43

Do you want to stay in the competition, or you had enough?

0:42:430:42:46

No, no. I'm here to win it.

0:42:460:42:48

Know what I mean? 100%.

0:42:480:42:50

-Rock on, Tommy.

-Rock on yourself.

0:42:500:42:52

I'm really surprised by Tommy,

0:42:570:42:59

because what he's going to cook

0:42:590:43:01

are flavours which are really bold and actually very exciting.

0:43:010:43:03

His main course is a big piece of salmon,

0:43:060:43:08

but salmon's a dangerous fish.

0:43:080:43:10

Cos overcooked salmon tastes like cotton wool.

0:43:120:43:14

I thought I was going to feel a lot more like home and relaxed.

0:43:190:43:24

But, because today's Elimination Day...

0:43:240:43:27

Phew!

0:43:270:43:29

I'm, like, all over the place.

0:43:290:43:31

-Sinitta, how are you?

-Very good, thank you.

0:43:330:43:36

What are you making today?

0:43:360:43:37

Green papaya and cod soup.

0:43:370:43:41

Followed by beef with a beef and spinach mousse

0:43:410:43:45

in a pastry.

0:43:450:43:46

Beef and spinach mousse?

0:43:480:43:50

-Yes.

-A mousse?

-A mousse.

0:43:500:43:51

-Like a light, fluffy thing that you pull up with a spoon?

-No.

0:43:510:43:54

So not a mousse.

0:43:540:43:56

More like a burger?

0:43:560:43:57

-Mm.

-Mousse burger? Burger mousse?

0:43:570:44:01

-Spinach burger mousse.

-Spinach burger mousse.

0:44:010:44:03

I've never had anything like that.

0:44:030:44:04

-Yay.

-Best of luck.

-Thank you.

-Thank you.

0:44:040:44:07

Yay!

0:44:070:44:08

Sinitta is right out there.

0:44:120:44:13

We've got ourselves a hot and sour soup,

0:44:150:44:19

with cod and green papaya.

0:44:190:44:21

Her main course, we've sort of got a minced Beef Wellington-cum-burger

0:44:230:44:27

in puff pastry. It might be a bit dry.

0:44:270:44:30

Mm. This is going to be fine.

0:44:300:44:32

It's all going to be fine.

0:44:320:44:34

Five minutes.

0:44:370:44:38

Get it up, get it out. Let's get it on.

0:44:380:44:40

I don't really know what I'm going for here.

0:44:450:44:47

Where's that thing that does, like...?

0:44:500:44:52

You've got one minute to sort out

0:44:530:44:55

whatever it is you're going to sort out.

0:44:550:44:57

That's it! Stop.

0:45:010:45:02

-Pff!

-It's over.

0:45:030:45:06

That was crazy.

0:45:060:45:07

Marcus, up you come.

0:45:110:45:13

Marcus' starter is a chickpea, cashew and spinach salad,

0:45:270:45:32

with goji berries and desiccated coconut.

0:45:320:45:35

I like it. I like the freshness of it.

0:45:470:45:49

I like the fact that it's robust.

0:45:490:45:51

I love the cumin running through it.

0:45:510:45:53

The coconut and the berries give it a little bit of sweetness.

0:45:530:45:56

It's good. I like it.

0:45:560:45:57

It's a healthy, nice, colourful dish.

0:45:590:46:01

I like it because it's all nicely cooked

0:46:010:46:03

and you seasoned it nicely, as well.

0:46:030:46:06

For the main course, he's served a naked beefburger,

0:46:060:46:09

sweet potato fries,

0:46:090:46:11

and broccoli, topped with Parmesan and pine nuts.

0:46:110:46:14

There is some uncooked meat in the middle of there, look.

0:46:190:46:22

Happy with the salty Parmesan across the broccoli.

0:46:320:46:34

Happy with that. Really happy with your sweet potato chips,

0:46:340:46:37

I like that. They've got some real heat to them.

0:46:370:46:39

Like your choice of veg.

0:46:390:46:40

Uninspired by your burger.

0:46:400:46:42

The good thing is you're sticking to your guns.

0:46:440:46:46

You're doing food you believe in. That's great.

0:46:460:46:48

-I think what you do now is give a little bit of refinement.

-OK.

0:46:480:46:51

'I think, overall, the feedback was very positive.'

0:46:550:47:00

INDISTINCT CONVERSATION

0:47:000:47:01

'Both of them said really good things about it,'

0:47:020:47:04

so my little heart was like, "Yes!"

0:47:040:47:07

I'm going to have a heart attack.

0:47:070:47:08

LAUGHTER

0:47:080:47:09

For his starter,

0:47:210:47:23

Tommy has made queen scallops with chorizo

0:47:230:47:26

and salad leaves dressed in honey and chilli.

0:47:260:47:29

I like your scallops

0:47:330:47:35

and the heat from the chorizo and the smoky paprika.

0:47:350:47:38

I love that. I absolutely love that.

0:47:380:47:40

-I think your dressing's a little too sweet, Tommy.

-OK. Thank you.

0:47:400:47:43

I completely agree with Gregg.

0:47:430:47:45

However, you've got lovely crispy bits of spicy chorizo.

0:47:450:47:49

Chorizo and scallops together is a great combination.

0:47:490:47:52

Thank you.

0:47:520:47:54

For his main,

0:47:540:47:55

Tommy has cooked a salmon fillet

0:47:550:47:57

with a rub made from chilli, honey, soy sauce and mustard.

0:47:570:48:02

It's served on a carrot, onion, mixed leaf and sesame seed salad.

0:48:020:48:06

Your main course is massive.

0:48:080:48:09

Not even a bear could eat that much salmon.

0:48:090:48:11

-I could eat it.

-You could? Right.

0:48:110:48:12

-Without a doubt.

-All right, all right.

0:48:120:48:15

Tommy, your salmon's cooked beautifully.

0:48:180:48:20

It falls apart.

0:48:200:48:21

I expected it to be dry and not very tasty at all.

0:48:210:48:24

-But I was completely wrong.

-Thank you.

-It's delicious.

0:48:240:48:27

-It looks horrible.

-TOMMY LAUGHS

0:48:270:48:29

-But it tastes great.

-Thanks.

0:48:290:48:32

That dish deserves to look a lot better than it does...

0:48:320:48:34

-Yeah, I'm sorry.

-..because it tastes fantastic.

0:48:340:48:37

I could eat that all day long.

0:48:370:48:39

'I'm shaking.'

0:48:440:48:45

I am, I'm shaking.

0:48:450:48:46

Oh, the remarks were fantastic.

0:48:500:48:52

I feel ten feet tall.

0:48:520:48:53

Sinitta, up you come, mate, please.

0:48:580:49:01

-Ooh!

-Ooh, steady.

0:49:010:49:03

-Steady!

-Oops.

0:49:030:49:04

-Aye-aye.

-SHE LAUGHS NERVOUSLY

0:49:040:49:06

That first.

0:49:100:49:11

Sinitta's first course is a Thai-inspired

0:49:160:49:20

cod and green papaya soup.

0:49:200:49:21

You left your skin on your fish.

0:49:240:49:26

Is that not good?

0:49:260:49:27

No, you don't want to eat cod skin.

0:49:270:49:30

-You don't.

-OK.

0:49:300:49:31

-I don't like that very much.

-Hm.

0:49:370:49:40

It's very watery.

0:49:400:49:41

Your first reaction, when you get a mouthful is...

0:49:410:49:45

it's very, very insipid.

0:49:450:49:46

Oh.

0:49:480:49:49

I understand what you're trying to do here.

0:49:490:49:50

You're trying to make a hot and sour soup.

0:49:500:49:53

The thing is, it needs flavours of Thailand.

0:49:530:49:55

It needs lemongrass, it needs lime leaf,

0:49:550:49:57

it needs galangal, it needs ginger.

0:49:570:50:00

With a soup like this, you've got to really make it powerful,

0:50:000:50:02

and it doesn't have those flavours.

0:50:020:50:05

-Unfortunately.

-Oh.

0:50:050:50:06

Sinitta's main is her beef and spinach mousse Wellington,

0:50:080:50:12

with broccoli and roasted garlic.

0:50:120:50:14

-Ooh.

-That's...that's raw meat.

0:50:160:50:19

Oh.

0:50:190:50:21

Sort of a cross between a steak tartare and...

0:50:210:50:23

-a burger.

-No, it's supposed to be cooked.

0:50:230:50:25

Cooked it could maybe be quite nice,

0:50:250:50:27

because you've got lots of spinach and lots of seasoning in there.

0:50:270:50:30

I don't know what to say, cos the meat and the pastry are raw

0:50:320:50:36

and it's a meat and pastry dish.

0:50:360:50:38

Not good, I'm afraid.

0:50:380:50:39

-Thanks.

-Sorry, hon.

-Thank you. Thank you.

0:50:410:50:44

Both dishes a complete disaster.

0:50:500:50:52

A big, fat disaster.

0:50:540:50:56

I think you should stay away from meat.

0:50:580:51:00

-I know. Forget meat.

-Forget...!

0:51:000:51:02

Seriously.

0:51:020:51:03

Donna has served pan-fried mackerel on a bed of spinach,

0:51:070:51:12

topped with pickled beetroot and radish.

0:51:120:51:14

I like the flavour of that very oily fish, the mackerel,

0:51:210:51:24

with that beetroot you've made sharp

0:51:240:51:26

through some sort of vinegar and you've put heat in there, as well.

0:51:260:51:29

That's nice. I like that.

0:51:290:51:31

Yeah, some good flavours in there.

0:51:310:51:33

I really like your little pickled radishes.

0:51:330:51:35

The fish is cooked really, really nicely.

0:51:350:51:37

It's a pretty little plate. Nothing to whinge about.

0:51:370:51:40

-Oh, phew.

-OK?

-I can breathe.

0:51:400:51:43

Donna's dessert is vanilla panna cotta

0:51:430:51:46

with raspberry coulis,

0:51:460:51:48

passion fruit and edible flowers.

0:51:480:51:50

That hasn't set, has it?

0:51:520:51:53

I know. It's a little bit wibbly-wobbly.

0:51:530:51:55

Technically, it's not correct.

0:52:030:52:05

It tastes all right.

0:52:050:52:06

It's probably good with a straw, rather than a spoon.

0:52:060:52:08

SHE LAUGHS

0:52:080:52:09

The biggest problem you've got is your panna cotta hasn't set.

0:52:090:52:13

But it tastes good.

0:52:130:52:15

Both your dishes taste good.

0:52:150:52:16

'So disappointed with my panna cotta.'

0:52:210:52:23

I just don't know what happened.

0:52:230:52:25

Last up is Alexis.

0:52:320:52:34

His main is roast rack of lamb

0:52:350:52:37

with a potato rosti,

0:52:370:52:40

fried aubergine and tomatoes,

0:52:400:52:42

salsa verde and tzatziki.

0:52:420:52:44

The majestic bit of the plate is that lovely, slippery, oozy

0:52:520:52:56

bit of aubergine with that lovely, creamy yoghurt

0:52:560:52:59

and the lamb, which is cooked beautifully.

0:52:590:53:01

The rosti and the salsa verde don't really love each other

0:53:010:53:04

as much as the other bits.

0:53:040:53:06

I love the smack of that strong garlic yoghurt coating pink lamb.

0:53:080:53:12

There's very little that would stop me finishing that plate.

0:53:120:53:15

Thank you.

0:53:150:53:16

For dessert, Alexis has served pear tarte tatin

0:53:160:53:20

with salted caramel and Chantilly cream.

0:53:200:53:24

Mate, I like the look of that.

0:53:240:53:25

The flavours there are just gorgeous.

0:53:340:53:37

Pastry holding together sticky caramel sauce,

0:53:370:53:42

with the sweet juice of a pear,

0:53:420:53:44

is my idea of absolute heaven.

0:53:440:53:46

Absolute heaven.

0:53:470:53:49

That's very, very good, Alexis.

0:53:490:53:50

-Thank you.

-Very good.

0:53:500:53:51

It's individual. It shows some skill.

0:53:510:53:53

But, more importantly, it tastes great.

0:53:530:53:56

I fluked it and it went well,

0:54:010:54:05

so I think I did all right.

0:54:050:54:07

Thank you very much indeed.

0:54:110:54:13

We're going to ask you to step outside

0:54:130:54:14

while Gregg and I have a little chat, because, unfortunately,

0:54:140:54:17

one of you is going to be leaving the competition.

0:54:170:54:19

Thank you very much. Off you go.

0:54:210:54:22

Interesting round, I think. Really interesting round.

0:54:280:54:32

Some very, very good food, I have to say.

0:54:320:54:35

Alexis was superb today.

0:54:370:54:38

I really liked his lamb.

0:54:380:54:40

Loved, loved, loved that pear tatin.

0:54:400:54:43

Very, very good indeed.

0:54:430:54:44

Good job from Tommy.

0:54:450:54:47

Scallop and chorizo, a match made in heaven.

0:54:470:54:49

The salmon, as atrocious as it looked, was fantastic.

0:54:490:54:53

Now, I've got Marcus with an uncooked burger.

0:54:540:54:57

I've got Donna with a panna cotta that didn't set.

0:54:590:55:01

And Sinitta with a burger-type affair, mousse pastry thing

0:55:030:55:07

that was raw.

0:55:070:55:08

'I want to stay and I want to learn more,'

0:55:110:55:13

but I think I'm going home today.

0:55:130:55:15

I'm still very nervous.

0:55:170:55:18

And I'm still pretty sure I may well go home first,

0:55:180:55:21

but, I don't know, there's still positive vibes there.

0:55:210:55:25

I'd be sad if I had to go home.

0:55:250:55:27

Sort of looking forward to cooking another dish.

0:55:270:55:29

But whether I get the chance to or not, that's another matter.

0:55:290:55:32

I think it's quite obvious to you and I who is not going further

0:55:320:55:35

in this competition.

0:55:350:55:36

Today's decision is not a difficult decision.

0:55:360:55:38

We can't, unfortunately, take all of you through to the next round.

0:55:500:55:54

One of you has to leave us.

0:55:570:55:58

The person leaving us...

0:56:020:56:04

..is Sinitta.

0:56:160:56:17

-Thanks, Sinitta.

-Thank you.

-Thank you so much.

-Thank you, hon.

0:56:180:56:21

I'm feeling proud of myself, that I took on the challenge.

0:56:300:56:36

I've had an amazing experience, met new friends.

0:56:360:56:40

So, good luck, everybody.

0:56:400:56:42

Great day, today.

0:56:470:56:48

As elated as I am now,

0:56:480:56:50

I'm already starting to worry about the next one.

0:56:500:56:54

I'm excited that I got through.

0:56:540:56:56

I'm going to have to raise my game a bit,

0:56:560:56:58

so I can give these guys a run for their money.

0:56:580:57:00

It's fantastic to get through to the next round.

0:57:020:57:05

I can't tell you, I'm so happy.

0:57:050:57:06

To be honest, I feel really chuffed right now,

0:57:080:57:10

cos I honestly wasn't expecting this.

0:57:100:57:13

Celebrate tonight and then focus on what I'm going to do next time.

0:57:130:57:17

Here we go!

0:57:220:57:23

Next time...

0:57:230:57:24

I have got no idea what this is.

0:57:240:57:26

..the four celebrities are split into teams...

0:57:260:57:30

He going to get the hint.

0:57:300:57:31

Do you want more mango?

0:57:310:57:32

Tommy, don't open the oven!

0:57:340:57:36

..before cooking their own two courses to stay in the competition.

0:57:360:57:41

It's not moving at all.

0:57:410:57:42

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