Episode 10 Celebrity MasterChef

It's the last of the semifinals.

Only the best six cooks remain.

Are you ready in there, Red Team?

This is hot!

Oh, got it!

Last night, Cherry, Tommy and Neil all went home.

-Oh, dear.

-Good luck! Oh, my God, good luck.

OMG. I am really chuffed

that I'm in the final six.

I have become obsessed.

I'm inventing recipes in my head.

And who would've thought I'd ever do that?

Made it through to the final six, feels fantastic.

But the pressure's up now.

I'm full of nerves, but you have to use nerves as fuel.

Location challenges are fine. It's the studio I find the hardest.

And here we are again back in the studio.

At the end of tonight, only four will make it through to the finals.

Welcome back to the MasterChef kitchen, and congratulations.

Only six of you have got this far.

Underneath those cloths are the ingredients and a classic recipe.

You've all got a different recipe, and a different set of ingredients.

WHISTLING

Oh, yeah!

Oh, my gosh.

Each one of these dishes inspired from a different part of the world.

-Pecorino ravioli with a sage beurre blanc.

-Oh, my gosh.

-What do you have?

-I've got a curry!

You have one-and-a-half hours to cook your classic recipe.

And at the end of this, one of you is going home.

Let's cook.

For me, a classic is a classic because it has precision.

I want to see it being flavoured just so,

and I want to eat it and go, "Wow!"

'This is now heating up a bit, John.'

They've really got to step up to the mark.

Sid does really tasty food.

And he seems to have a very, very broad repertoire.

I mean, he's good and he's instinctive.

I'm really happy to be in the final six.

It's going to get interesting now.

I can almost see the final but I've got to keep on my game.

-Sid, you don't follow recipes, mate, do you?

-I don't.

This is actually a treat.

You know, I've been cooking for so long

and I just make it up as I go along.

But it's quite refreshing to follow a recipe.

What have you got to cook?

Lamb koftas with flatbread, a tzatziki and a hummus.

Do you eat Greek food?

-I do love a kebab.

-Yeah.

-Yeah.

There's nothing on there that bothers you?

I've made hummus, I've made tzatziki,

obviously my way, but not this way.

Nothing on there that bothers me apart from the bread.

But if I follow the instructions, what can go wrong?

Kofta is actually the Persian word "to grind".

So, it's ground meat.

He's got mince, he's got spice,

and he's going to make us a rissole-type thing.

He's going to have to cook that all the way through.

'The flatbread for Sid is going to be the challenge.'

Making sure they're lovely and thin,

and they puff up when they're in the oven.

Lovely, sharp tzatziki.

It could be a wonderful thing.

15 minutes have gone. Quarter of an hour gone.

All right, guys?

Alexis does tasty, good, hearty food.

What I like about Alexis is he's got this great heritage,

classic Greek food.

I'm a huge believer in you learn by failure.

But you don't have a chance to fail in this competition.

What's your recipe, Alexis?

It's a Portuguese fish stew.

-How do you feel about that?

-Really happy with that, actually.

It's not a million miles away from the Greek fish stews.

So, I'm happy with filleting fish.

The only thing that's going to give me a little bit of a problem

cos I just don't cook with them are the mussels.

-How do you feel about following a recipe?

-I like it.

It gives me some structure. I never really stick to it.

But it gives me a guideline.

And I think that's my weakness as a chef.

And how about the competition?

Do the family understand what you're going through?

Yeah, I think they do, now.

But they're sick of eating the same thing over and over again!

He's got to get the mussels cooked.

And his different bits of fish just cooked so.

The big thing about Alexis' dish is the fish stock itself.

Tomatoes, a bit of spice from chilli,

potatoes to make the broth just thick enough

that it's got a little bit of body around it.

Richard's food is beginning to look stylish.

I think Richard might have hit form just at the right time.

I feel like my nine cat lives, I'm down to about one now.

But it's great to be in the final six

and I feel very, very pleased with myself,

which is obviously a prelude to disaster.

Forgive me, Richard, you look a little concerned.

Yep, I'm doing three things and I don't know how to do any of them.

-What's your recipe?

-My recipe is a baked Alaska which, for me,

would be the dish of nightmare.

-Why?

-Because it involves sponge, meringue and ice cream,

all three of which I feel are my enemy.

Meringue - tricky.

Ice cream - really tricky.

Sponge - I burnt spectacularly in Haworth.

So, I've got a challenge ahead of me here.

Can you resurrect a sponge?

Well, if anyone should know about resurrection, it should be me.

A baked Alaska is a cold ice cream,

jam, cake,

all covered with a lovely, sticky meringue.

It's one of those things that even pastry chefs struggle to get right.

35 minutes have gone which means you've got 55 left.

55 minutes left.

All this food is robust.

It's big, it's colourful, and it's got bags of flavour.

Can he follow a recipe? We're about to find out.

I know I can cook.

Maybe my presentation is a little weak,

but my food has always tasted good.

And so I think if I can just push through into that final,

I'll be a happy man.

Audley, what's your recipe?

It's a classic butternut squash and pecorino ravioli,

with a sage burro blank.

-Beurre blanc.

-Beurre blanc. So it's a beurre blanc?

Yeah, it's not easy to read because it's French.

It's not easy to read, it's not easy to cook.

-Have you made pasta before?

-No.

But I'm good at following directions.

-Ah! Are you?

-I think.

Well, this is going to be the test.

Audley, you look comfortable.

I'm happy because I don't think this is easy.

You know the swan?

-Yeah.

-You see the swan gliding lovely across the water.

But underneath they're kicking like crazy.

So, I look like this but, inside...

HE SCREAMS

But I can't show you that, I've got that poker face.

Audley's got ravioli.

Little parcels of pasta and inside of that,

really well-seasoned roasted butternut squash.

He's a big man with big hands.

Getting those ravioli so they're precise around the outside,

all sealed, is going to be a bit of a challenge.

You have just 30 minutes left.

Just 30 minutes.

I like Louise. I think she's delivered some brilliant flavours

along the way.

I think she's going to like having a recipe to follow.

This may be her round.

Oh, my goodness,

the pressure of being the last woman in the competition.

And, I tell you what, it's intimidating.

You've got Audley Harrison, for goodness' sake,

you've got Sid sledging me on the one hand,

You have Jimmy, who is lovely. The other two are great cooks.

There's an awful lot of pressure in there.

Louise, how do you feel about following recipes?

I love a recipe.

You know that has been the one thing I've been really looking forward to.

The invention tests, I find them really stressful, actually.

-What is your recipe?

-It's a kori gassi,

I'm not sure if I've pronounced that right.

It's a chicken curry.

Fine.

So excited about the curry. I love curries.

Every Friday night is curry night in our house.

They're just a sort of celebration for me. I love them.

So we should expect yours to be super, then?

The hardest thing about it is juggling

the millions of things that I've got to do,

and timing because there's now 25 minutes left

and I've got a cook this for 25 minutes.

-You've been stressed at times. Have you had enough now?

-No.

Because what happens now is you get to the final six

and I look around and I go,

"I'd like to beat some of these guys!"

In that pan, there are chicken thighs and lots and lots of spices.

But it's got to be layered.

Different levels of spice and garlic,

and then you get chilli, and then you get ginger.

All those things come together and it's got to be served with

beautiful, fluffy, well-flavoured rice.

I would describe Jimmy's food as colourful, fun, inventive.

I think the toughest part and my biggest challenge is how to

present the food to John and Gregg's liking.

You know, I thought my presentation was pretty good,

but it seems like that's my big issue.

Jimmy, how are you with recipes?

I'm not that great at following instructions, to be quite honest.

A bit of dyslexia there. But I'm getting through it.

What's your recipe?

My recipe is chicken Kiev with some crispy fries,

-along with some green beans.

-Well, you're fine with fries.

-Oh, I'm good with fries.

-Have you cooked a chicken Kiev before?

Never. Never. I hope the stuffing doesn't come out.

You know, the butter stuffing?

-But it looks really cool.

-How do you feel about the competition?

Oh, it's been so much fun. I've had absolutely a blast.

Actually, I kind of got emotional yesterday because I was just

-touched by the whole experience.

-If you go through to the next stage, how would you feel then?

Oh, I'd just be, it would be like a hit record all over again.

Really would.

Crust of lovely golden breadcrumbs. Sweet, moist chicken meat.

Inside it, loads and loads of garlic and parsley butter.

So when you cut the chicken open,

all the buttery, parsley garlic sauce

comes out across the top of the chicken.

My concern right now is the chicken itself being cooked

all the way through.

Just seven minutes.

Bring it together, start getting it on a plate and a bowl.

And wherever you're putting it, do it now.

One final minute. Come on, Louise. Come on, Audley.

That's it, guys. Stop, please. Stop.

-What do you think, Chef?

-Good.

ALEXIS LAUGHS

It was very challenging. Making a pasta, I've never made pasta before.

First up is Sid.

He's made a lamb kofta on flatbread

with hummus, tzatziki

and a tomato and onion salad.

It looks to me like you've done a decent enough job, but...

I know you've had presentation issues,

but that is not the easiest thing in the world to present.

It's not, not a kebab. I mean, how do you present a kebab?

It's normally wrapped up and you can't see it.

-Oh. Oh.

-Crispy.

-Yeah.

Your hummus is lovely and rich with olive oil.

Sourness coming from your tzatziki,

with the fresh cucumber running all the way through it.

Your meat is seasoned very, very nicely indeed,

you can taste all the spices.

-But for me, the flatbread is just a bit tough.

-Yeah.

I don't mind it being crispy, I don't mind it crispy.

But what I'm really impressed about is that your kofta hasn't dried out.

It's nice, it's moist, it's full of flavour.

Listen, without setting the competition on fire,

it's a competent job. I can't find a mistake with it. Apart from...

I'd like some more dressing on the leaf.

The bread, I wasn't 100% comfortable in cooking.

But other than that, it was 90% good comments.

Alexis's classic recipe is a Portuguese seafood stew

with garlic toast.

It smells great, I love the smell of garlic coming off that bread.

-It's lovely colours.

-Good.

Each individual piece of fish is cooked very, very well.

The gurnard still had a bit of a bite to it.

The bream melts in your mouth and the mussels are delicious.

I would like it just a little bit thicker.

Let the potatoes cook just a little bit more, so they thicken the sauce.

-That's why the potatoes are there.

-OK.

You've got flavour, you've got good textures,

you've got sweetness, you've got garlic.

-Not bad at all.

-Thank you.

-Not bad at all.

I'm really happy with the feedback I got.

They didn't criticise how the plate looked, that's been my weakness.

They said I could have thickened up the sauce.

Erm...

I think that's a matter of opinion.

Audley has made a butternut squash and pecorino cheese ravioli,

served with a beurre blanc

and topped with crispy sage.

Quite a lot of them have been perforated.

When you sealed them with the fork,

those fork ends were puncturing the actual pasta itself and tearing it.

The pasta is lovely and thin and cooked really nicely.

The filling itself with the butternut squash is seasoned

really well, but each one of those ravioli

has got water coming inside the actual filling and washing

away the lovely strength of flavour of that butternut squash.

The sweetness of the butternut squash filling is lovely.

The pecorino cheese giving real tang, I love it.

I love it. I love the strength of the sage.

But they are all ripped.

Do you know we're talking about the press of a fork

being the difference

between a successful and an unsuccessful dish here, Audley.

Yeah, a thin line.

Right at the end, you know,

that could be the difference between a perfect ten out of ten

and they're going to kick it all the way down to an average score.

Bottom of the pack, so...

I'm in danger.

Louise has made a kori gassi,

a Mangalore chicken curry, cooked with tamarind, chillies and coconut

milk and served with saffron rice

and a tomato and coriander salad.

Yeah, I sort of feel like I'm about to have a TV dinner.

That is exactly what I would do with it, you see, so...

-Yeah.

-I like it!

I like it, his nibs doesn't like it but I like it.

The chicken is moist.

I do like the texture of your sauce.

-There is a little too much lime in there for me.

-Oh, is there?

-Apart from that, I think you've done a very good job.

-Thank you.

I really like the sour sharpness of all the tamarind in there

and the smokiness of the cardamom. I think that's great.

Your rice is cooked really nicely. I really like that.

-I just don't like the presentation.

-OK.

Literally the first time in this competition I genuinely feel

a huge sense of relief

that I did as well as I possibly could have done.

I need a lie down.

Jimmy has made a chicken Kiev, a crumbed chicken breast

stuffed with seasoned butter, served with skinny fries and green beans.

-I think that looks fantastic.

-Really?

-I think that looks magnificent, Jimmy.

-Cool.

-Simplicity.

-Yeah?

-I love that.

-Can you learn from that?

-I can learn from that. Yeah.

That is perfect, Jimmy. That's absolutely perfect.

-Oh, my gosh, really?

-That is crispy on the outside.

The chicken is absolutely inch perfect.

It's got a lovely oozy sauce inside.

-Your chips are perfectly crispy and they're well seasoned.

-Wow!

Coming from you that's amazing, thank you.

One word for it, Jimmy.

Yum.

-That's great.

-Properly yum. Good job. Really, really good job.

It went fantastic.

I mean, never in a million years would I ever thought that

John and Gregg would tell me that it was perfect and they did.

I'm just blown away.

-Jimmy...

-Jimmy, Jimmy.

The dark horse, Jimmy, rides again.

Good job, Jimmy.

-Excellent, good job.

-Who would have thought that?

Finally, it's Richard.

His baked Alaska is made up of sponge,

cherry jam and vanilla ice cream.

All encased in a torched meringue.

-I think the meringue is well made.

-It's still lovely and fluffy.

Your ice cream is a bit custard-like,

a bit eggy and your sponge could probably be a bit lighter.

The whole thing is sticky and sweet as a dessert should be.

-I just think it could be a little bit more refined.

-OK.

An instant hit of cosy vanilla is lovely.

With almost wine sweetness of those cherries.

The sponge is a little too thick.

It is a little too sweet and I think that's because you've piped

-too much meringue on there.

-OK.

What a dessert.

Three fiddly things and none of them were perfect but it was good

fun making them. But again, it's not a prize-winning pud from me.

We have to make a decision.

One of you is going to be leaving the competition.

We're going to ask you to step outside and we'll call you back in

as soon as we have made our decision. Thanks very much, indeed.

Oh, man!

Oh! That was crazy.

We've got some good cooks in here, Mr Wallace. We had some great food.

And a couple of not-so-gooders.

-Jimmy, that chicken Kiev was...

-Wow!

-Perfect.

Jimmy cooked the perfect dish.

No-one was more surprised than Jimmy.

Sid's kofta was just a bit untidy,

but its flavours were really, really good.

It was spicy and it didn't dry out which isn't easy when

you're cooking with mince like that.

You can't complain about Louise's chicken curry.

The chicken was still moist, it didn't dry out at all.

The rice was cooked well. For me, it was just about presentation.

Alexis had a decent round.

He had good flavours in that bowl of fish stew.

The only complaint with Alexis, I would like his sauce thicker.

Clearly we believe Jimmy, Sid,

Louise and Alexis have done enough to keep themselves safe.

The two who are at risk now are Richard and Audley.

Audley had a bit of a rough one, I've got to say, Mr Wallace.

Audley's frustrated me today because he did

absolutely everything to the letter, perfectly,

until the point where he had to cook the ravioli,

and some were ripped and others weren't sealed

which meant the water came flooding in.

Richard had a technically challenging dessert to do.

A baked Alaska is a really difficult thing to get right.

He managed to get one out, that's for sure.

But, you know, was that a proper baked Alaska?

It's always nerve-racking waiting for the result, but this one's

particularly nerve-racking because I think I'm in the relegation zone.

So, yeah, that is nerve-racking.

Hopefully it's good enough but it's definitely borderline because...

If they're looking for perfection, that wasn't perfection.

It's extremely difficult to take a recipe

and get it absolutely right the first time you do it.

I have to say, a few of you came pretty close.

For us, this decision has been a real tough one.

The person leaving us...

..is Audley.

Thanks.

-Cheers, Audley.

-Thanks, mate.

I'm happy with the way I've cooked and I think there's a...

There's a chef in everybody.

I've been on a great culinary journey

and it's going to continue and so...look out for me.

I'm going to be cooking in a kitchen near you real soon.

Well done.

Very, very well done. I thought that was a great test.

You did very well, all five of you.

I felt like I was being led out to execution by firing squad,

but I somehow managed to dodge the bullet this time.

'And then there were five.'

I can't believe it.

I'm thrilled to be through, thrilled.

I'm really happy.

I mean, today was a little bit touch and go, but no, I'm well chuffed.

I can't believe it.

Today was tough. I know they're all

really, really excellent so everybody's got to be on their game.

You've just got to not mess up.

Not only not mess up but also be slightly brilliant, as well.

I don't know if I can keep the momentum going, but it's sure been

an amazing life experience, and the best time is when

I go home at night and I get to call my little family

and just to see their reaction to what I'm going through,

it's quite thrilling, as a dad, you know.

It's early morning and the five celebrities

have arrived at the Royal Hospital in Chelsea.

Founded by King Charles II in 1682, the hospital was established

to offer refuge and shelter for army veterans.

Known as the Chelsea Pensioners, they have become

the iconic image for the veteran community in the UK.

Welcome to the Royal Hospital Chelsea -

home to the famous Chelsea Pensioners.

As you're probably aware, this year sees the 90th birthday

of Her Majesty Queen Elizabeth II -

our longest reigning monarch ever.

And you, today, are going to make a celebratory dinner

for people that have spent their entire lives serving Her Majesty -

the Chelsea Pensioners themselves.

It's a grand occasion, it's a grand setting.

We expect a grand dinner from you.

Today, you will cook a five-course dinner alongside

Michelin-starred Nigel Haworth.

Ladies and gentlemen, do us proud.

I'm just really thrilled to be here.

I mean, who doesn't love a Chelsea Pensioner?

If I have an opportunity to cook to celebrate the Queen's 90th birthday

for Chelsea Pensioners, well, that really is the cherry on the cake.

I'm so looking forward to learning from a Michelin star chef.

This is what I did the competition for.

To have the honour to cook for these remarkable people

and, of course, in tribute and honour to Her Majesty,

that is, like, a lot of pressure. Hello!

Hello!

Running the kitchen today is one of Britain's leading chefs,

Nigel Haworth.

Chef Patron of the Michelin-starred Northcote manor in Lancashire.

OK, one langouste, one souffle away.

-ALL:

-Oui!

I've been at Northcote for 30 years now

and we've had a Michelin star for 20 years.

The standards are very, very high. I'm an incredibly demanding person.

I wanted to do dishes that would be fitting for

the Queen's 90th birthday celebration.

I don't want the food to feel complicated.

I want it to feel natural, but with precision.

So they have a real challenge and that's what it's about.

Hello.

Hi, welcome, everybody.

Hello!

We've got the challenge today of cooking a five-course meal.

Each one of you are going to take a course.

So are you ready to go?

-ALL:

-Yes.

-OK, let's go for it then.

Thank you, Chef.

The celebrities have just three-and-a-half hours

to master the special menu that Nigel has created

for tonight's important occasion.

-Hi, Jimmy. You're in charge of the starter.

-Oh.

So you've got Lancashire cheese souffle with a beetroot relish

and a milk foam.

So we're going to make a roux and then a bechamel.

The reason I picked a souffle is I think it's

just a sumptuous thing to start with.

Not too heavy but that's got character and quality about it.

And, technically, we've got to make a roux.

So classic cooking and then we've got to lighten that roux

by aerating a meringue.

When you're doing this, the key thing to make sure

is that you don't overwork everything.

So what happens if you do overwork it?

You end up with a flat souffle.

Yikes.

The souffles are twice-baked.

The first time for 12 minutes.

After it's been baked for a second time, it's served

with pickled yellow beets and a quenelle of beetroot relish.

Whoa.

-About that size.

-That's some serious spoon work.

You want it to be just like that.

Wow, that's so pro.

-That's cool.

-Thank you.

Jimmy, have you any questions?

Yes, is there a taxi around?

I've never made anything like this in my life.

It's amazing. And he makes everything look so easy.

We'll see how we do!

Yeah.

-Richard...

-Chef.

Here we are. We're going to do native lobster with

a champagne, orange and basil sauce.

Lovely.

So we're going to take the claws off first.

This lobster dish is a beautiful lobster dish.

We're very fortunate in the UK that we've got these beautiful waters

that have some fantastic seafood.

The blue lobster is the best lobster you can buy.

-The tail...

-Yeah.

-Just get it in your hands and...

CRACK

Like so.

Once removed from the shell, the lobster claws

are coated in tempura batter and deep-fried.

-Next bit is to make the sauce.

-OK.

The sauce is a rich emulsion of orange juice,

white wine, butter, basil, lobster and champagne.

Do you like it?

I'd put some salt in it.

I was hoping you'd say that.

So a couple of sprinkles of salt there.

This is where great chefs define themselves - on the plate.

-This is where it matters.

-OK.

Looks delicious.

That is the sort of food of the gods.

Just follow the recipe, set things out in a logical way

and take my beta blocker and I'll be fine.

Sid is in charge of the chicken course.

Chicken consomme with plums, brown rice, bacon, crispy chicken skin

and a chicken mousse.

So you've got to clarify a chicken stock by making a consomme.

Every three or four minutes, just give it a stir like this

and you need to leave that on the stove for about two hours.

So it takes on all that flavour.

The other main component of the dish is the chicken mousse.

You've got to bone out a chicken wing, which is quite challenging.

You've got make a chicken mousse, which is even more challenging!

Pack that into our chicken wing

and then steam that for about ten minutes.

So, you can see, we've got a clear soup there.

And then we've got to finish off with our tarragon, plum

and the chicken skin.

-Best of luck, Sid.

-Thank you.

-Have fun.

Here we go.

I'm really excited to make something like this.

I'm going to smash it, yeah.

These Chelsea Pensioners are going to love it.

Alexis, we've got the main course for you.

No pressure, OK!

New season's lamb wrapped in butter puff pastry

with our spinach and mushroom stuffing, and then we're serving it

with scorched leeks and then we're going to make a Madeira sauce.

We've got our loin of lamb. Spoon on some of the stuffing.

Our dish is built in layers.

And then we've got our piece of ham here.

It's challenging. It's about getting the precision

and then timing things and executing it so you get perfection.

I know the Queen loves lamb. I've cooked lamb for her before.

So I think we're onto a winner with this.

-We don't want the lamb to be medium rare.

-OK.

We're serving the Chelsea Pensioners, who want it pink.

I think what I want to do... Cos, you know me, I'm a panicker,

I want to get started.

Alexis's first task is to prep the mushrooms for his stuffing.

This is by far the most technical dish I've ever cooked

in my entire life.

I've always been scared of pastry, if I'm honest.

Excited. Excited but I'm keeping it all inside.

I'm trying not to panic, basically.

Finally, it's Louise, who's responsible for dessert.

Summer berry fruit pudding with lemon cream.

We're going to do, like, a swiss roll.

First of all, we've made a paint out of blackcurrants.

We're going to paint the bread.

We pop our macerated fruit into the bread and then,

with the use of the clingfilm, we roll it into what, in effect,

is a little swiss roll.

Bring our pudding, tuck it...

-Can you see how I'm tucking it in there?

-Yep.

Right, roll it over.

-Once you've rolled it over...

-Yes, keep rolling.

-..keep rolling.

-OK.

-Keep rolling.

-Yep.

Right, OK.

You see, you've already made that look amazing.

You need to get those done, Louise, as quick as you possibly can

cos they've got to settle.

You've got four elements, really.

Summer fruit pudding, your lemon cream...

And pop it just like that and it's very, very delicate.

You've got your fruit garnish and then you've got your fruit soup,

if you will.

It's just beautiful, it's absolutely beautiful.

To bring all that together is really challenging.

Really challenging.

It's totally delicious and rather intimidating.

SHE GIGGLES

Today, some 300 resident pensioners live at

the Royal Chelsea Hospital...

..proudly honouring military tradition in their famous red coats.

Parade!

Right!

Shun!

Eyes front!

Quick march!

Eyes front!

With service now just two hours away, the kitchen

is in full swing.

But Jimmy, who will be first to serve,

is feeling the pressure.

There's so many little processes. I've got to make the roux,

I've got to fluff the souffle and the egg whites

and all this stuff, you know?

You'd think a souffle is not that big a deal.

Wow. There's a lot that goes into it, you know?

Over on the lobster dish, Richard is also finding

the level of detail required a step up.

I'm not cleaning the mushrooms individually,

I'm giving them a spar.

It's that complicated.

So they'll probably need a massage in a minute too!

They're chanterelles. Absolutely delicious, but they do give shelter

to bits of grit and bugs and stuff so you need to be careful.

So they're fiddly.

On the chicken course, Sid's carefully removing the skin

from the breasts before he crisps them up in the oven.

-Sid.

-Yes?

-Ever, ever cooked a chicken like this before?

-Never.

-What's your main hurdle, do you think?

Getting my chicken skin crispy.

I need to, sort of, get some of this sinew and the fat

off the skin.

Are you feeling the pressure on this one?

-Yeah, there's a lot to do.

-Yeah?

-Yeah.

But you're an instinctive cook,

you're used to freestyling, aren't you?

-I am. You can't freestyle here.

-No.

-No, impossible.

-No.

-Impossible.

With an hour-and-a-half until service,

Alexis is now making a start on the all-important

Madeira and lamb sauce.

Right, keep that pan stable. You don't need to do much.

Can you see, it's not sticking?

-OK.

-Cooking's a very patient thing.

-Yep.

-I'm always kind of like, you've got to be doing something.

One of the things that's hard when you're teaching people,

is to go, "Leave the pan alone."

Because, you know, the galloping gourmet would be tossing the pan

-and we're doing all this. You never do that...

-OK.

..because you're taking the heat away from the pan.

While his sauce reduces, Alexis needs to get on with his

spinach and mushroom stuffing.

At the moment, I feel as if I've done quite a lot

but I haven't even scratched the surface,

because there's just so much to do, so much to do.

I think they're all finding it challenging.

You see, once you start bringing technical sides of cooking

into the equation, your time evaporates.

You start working and it just disappears.

OK, so that's going to go in there.

"Sprinkle with caster sugar and a squeeze of lemon juice."

75g of caster sugar.

That looks good!

Louise, have you ever made a summer pudding?

I HAVE made summer pudding.

But, like, in my far distant memory.

And it certainly didn't look like this.

What's the most trickiest bit?

You've got to get everything right. Like, the topping of bread.

It is superly important, it's got to look exactly right.

Which I don't think it does at the moment.

How much does it matter that you get it absolutely right?

It matters 100%.

My brother, my father and my grandfather were all

in the Irish Guards, so I come from a military family.

I absolutely have huge amount of respect for everybody

who's here and it's an absolute delight to be serving them.

It really is.

With just over an hour before the first course is due,

the guests are arriving.

Among them are ex-Sandhurst Sergeant Major Ray Huggins.

I served 35 years in the Grenadier Guards.

First time I paraded in front of the Queen was 1947.

The only problem with being retired, of course,

is you never get a day off.

91-year-old Fred Richardson

witnessed the Queen's coronation first-hand.

On this particular photo one can see more of the coach

and just about see the Queen's head.

The five-course meal tonight, that will be a highlight.

I hope it will be a day to remember for all the right reasons.

Whatever the right reasons are, I don't know.

-Better health, everybody!

-ALL: Cheers!

Never above you, never below you, always by your side.

ALL: Cheers!

Back in the kitchen, Jimmy has his beetroot garnish ready to go.

But with service fast approaching, he's behind with his souffles.

-Souffles done?

-No, sir.

-You haven't done the souffles?

I haven't done the souffles.

I just made the mix and I was going to go blend it.

-Jimmy, you need to get your souffles done and in the oven.

-OK.

Ten minutes you've got. You need to get them in the oven.

Yes, sir. Yes, Chef! Thank you.

I'm in a bit of trouble.

I kind of jumped ahead, you know, like an idiot.

I didn't even make the stupid souffle...

base, you know what I mean? So I'm, like, I'm scrambling now.

I still have time to do it.

But I've got to hurry. Fast, you know?

Because it's double-baked, so I haven't even single-baked it yet!

Richard, meanwhile, needs to remove all the flesh from his

cooked lobsters, and he's enlisted some help from Chef.

This is what we call divine intervention.

I just needed a bit of a refresher.

To be fair, he's got all his lobster tails out.

He's getting his claws out.

I'm just helping him with the knuckles, which are really tricky.

Have you eaten anything like this before?

Yeah, I have. I love lobster.

I have a parishioner, Mrs Bailey,

who makes a fantastic lobster thermidor.

-Old-fashioned, perhaps, but delicious.

-There can't be many vicars

with a parishioner that makes them lobster thermidor, John.

We'll adopt his parish next Sunday, I think!

Sid's next task is to get his pad ready for his consomme.

The pad is a combination of minced vegetables and chicken,

which will clarify the chicken stock.

He also needs to prep his chicken wings before

he stuffs them with his mousse.

Time just flies.

Time flies normally when you're having fun, but...

we're under a bit of pressure here.

I think I'm a little bit behind, actually.

They need to be in within the next five minutes.

Over on dessert,

Louise is beginning to construct her summer fruit puddings.

Did some rolling.

# Roll it, roll it, roll it! #

Roll it, yeah, OK.

Yeah, roll it, roll it.

OK, you're there now. They're looking good!

It all rests on whether or not those little summer puddings

come out of that clingfilm OK.

And if it isn't, I'm in big trouble.

Alexis is now dealing with the most technical element of his dish -

assembling the lamb Wellington.

The pastry needs to be carefully rolled and cut to give it

its distinctive lattice appearance.

Before it's moulded around the lamb.

But he's forgotten a vital component.

Have you wrapped that in the Parma ham?

Right, OK. Disaster stations.

I forgot to put Parma ham on. My world just collapsed.

These things are sent to try us.

It just means that my rolled pastry, I'm going to have to do another one.

Trouble is, I haven't even started on the leeks.

-Alexis, what I don't want you to do now is panic. Just keep calm.

-Yep.

Get two pieces of pastry rolled out, then we'll lattice them.

Come on, Alexis, you've got to do this now.

You've got about 10 to 12 minutes now to get these done.

'Alexis made a simple mistake - he forgot to put the Parma ham on.'

He's not in the best place, but I'm trying to keep him calm,

because we're not going to have a main course otherwise.

That's it.

We're there.

There's just 20 minutes before the first course is due.

-This is tough!

-HE LAUGHS

Oh, this is so much pressure!

Oh, buddy...

Jimmy's souffles have only just gone in the oven for the first time.

They're twice-cooked souffles!

They've got to cook once and then they've got to cook again.

We are in big, big trouble right now.

We've got eight Chelsea pensioners over there dressed in full regalia,

about to celebrate the Queen's birthday, and there ain't no food.

Lady and gentleman, would you please be upstanding for the royal toast.

The toast is Her Majesty the Queen.

ALL: The Queen!

With the dinner guests seated,

the pressure continues to mount for Jimmy.

Look out! Hot, hot, hot!

He must now quickly prep his souffle for the second baking.

You need to get your sauce into the bottom of your mould, Jimmy.

Yes, sir.

A little bit of that sauce, cheese in, and then put your souffles

-back in the moulds now.

-OK.

-So, five minutes, yeah?

-Yes, sir.

-Five minutes.

-We're on our way, Jimmy. It looks good.

-OK, buddy.

They feel delicates - that's what they should do.

The souffles need to be baked

a second time in the finishing kitchen.

Which is on the other side of the courtyard.

I think it's going to make those souffles fall apart! Wow!

LOUD TRUNDLING

We are going to start off tonight with Lancashire cheese souffle,

-beetroot relish and milk foam.

-Sounds gorgeous!

-No, that sounds good.

-ALL AGREE.

Absolutely, yeah.

Now, we get soup is the Great Hall.

We don't get Lancashire cheese souffles, do we?

-You've got five minutes.

-OK. I'm double-baking...

-Quick, come on!

How long till they're finished double-baking?

I have it in for eight, but I can pull it out early, I think.

-You're doing well, Jimmy.

-Is it all right, buddy?

-You're doing well.

-John, I think they're done, buddy.

-Then go on then, let's go!

Oh, look at those, buddy!

-GREGG:

-Phwoar, Jimmy! Good job!

-Looks beautiful, buddy!

-Yeah!

-Get outta there!

-You've done it, Jim.

-Buddy, this was scary.

Jimmy, looking good. Quick, let's go.

-Jimmy, you haven't had a hit like this since 1976!

-You got that right!

Service!

Hello, ladies!

-Mate, that is beautiful!

-They look all right! Thanks, buddy.

-Well done, Jimmy.

-That was so stressful.

I'm elated that it turned out as well as it did.

I don't think it was quite as posh as the Chef's, but it was close.

Jimmy has made a twice-baked Lancashire cheese souffle,

with pickled yellow beetroot

and a beetroot relish.

Well, I like the plate and also it looks very appetising.

I wonder how they get it all so uniform.

You eat with your eyes, don't you?

-You look at that and you think, "I want to try that."

-Oh, yes.

Yeah, I think that's beautiful.

Whoever made this souffle has done a fantastic job, I think.

There's a nice taste to the cheese, and the beetroot compliments it.

It's not overpowered - it's very soft and subtle.

It's the first time I've had a dish like this and it's lovely.

I think Jimmy's done really well.

The souffle and beetroot and the relish is really tasty.

I'm so relieved. I'm ready to go hit the pillow at home.

But I'm really glad it turned out, you know.

I really doubted myself and I shouldn't have,

because it worked, you know.

Richard's lobster dish will be served next.

We're getting there.

One, two, three, four, five, six, seven, eight. One more. Here we go.

Slightly hysterical. It's like Ibiza 1991, the end of the summer.

And I'm in Amnesia and it's all gone a bit Pete Tong.

-Come on, come on, come on!

-Right, thank you!

-Thanks, Chef!

-Yeah, best of luck, Richard.

I'm feeling very good indeed, I'm very pleased with it so far,

and I'm confident that there will be lobster

at the Chelsea Royal Hospital today.

"Native lobster salad, champagne and basil sauce..."

It'll be my first taste of lobster.

-90 and you've never had lobster?

-No.

-What a sheltered life.

Richard's final task is to cook his lobster claws

in a light tempura batter.

-For the tempura, how many at a time?

-As many as you want.

-Thank you.

Just keep shaking that basket.

-Once you've done that...

-Yes, Chef.

-..you start getting your garnish on.

-Yes, Chef.

It's looking good so far, Richard.

-We've just got to push it for the last push, as they say.

-Yeah.

That is a beautiful kaleidoscope of natural colours, mate.

Beautiful.

-GREGG:

-You're there, mate, you are there.

-Service!

Please.

-Mate, well done - beautiful.

-Did you like it?

-I love it.

-Thank you.

I think your parish would agree that may be the best service you've done.

Richard is serving a steamed salad of lobster

with a crispy tempura lobster claw,

orange segments, chives, snow peas and an orange and champagne sauce.

I think the presentation is excellent.

Very, very appetising, very colourful.

The lobster, in my opinion,

it was a bit on the watery side and very tough.

The champagne sauce,

I don't think there was enough of it to feel the benefit.

I'm a little bit disappointed.

Super to look at, the bits and pieces,

but I'm afraid my lobster was a bit chewy.

I'm surprised, cos it's normally very easy to eat.

Well, I'm sorry to disagree with you, chaps -

I thought it was absolutely lovely.

Lobster is a slightly chewy meat anyway,

but I thought it was beautiful.

Oh, I found the sauce extremely lovely.

To me, tasting lobster for the first time, it was a unique taste.

I found it quite nice.

Sometimes the dishes are so well presented that it seems a shame

to disturb them to eat them, so I did enjoy the lobster.

-GREGG:

-That's not an easy blend to match, is it?

Lobster, orange and champagne.

I think he's very skilfully, Richard, pulled that off.

All in all, a pretty good job.

Well, it was honour upon honour today -

so great to cook for Chelsea Pensioners,

so great to cook for a Michelin-starred chef, Nigel,

who was so patient as I dragged his reputation through

a bowl of tempura batter.

Up next is Sid with his chicken course.

Looking good!

Looking good!

We need a four-wheel drive here.

Chicken broth, dried plums, brown rice,

bacon and tarragon.

Ooh, that sounds good. Bacon and tarragon sounds gorgeous.

Chicken skin next.

A far departure from your usual presentation, there, Sid.

Yeah, it don't look too bad, does it?

Looks great.

-Sid, can these go up?

-Yes. Service, please!

-Right, off we go, off we go.

-Sid, you happy, yeah?

-I'm very happy.

-Well done.

-Thank you.

You've done really well there.

Cheers.

Mmm!

Oh, that looks lovely.

Sid has made slow-cooked chicken wings stuffed with chicken mousse

and served with rice and bacon,

crispy chicken skin, plums,

fried tarragon and finished with a chicken consomme.

I was expecting a bowl of soup!

But I do think it looks rather appetising.

Interesting, I think.

I can say that - interesting.

Different.

I thought the broth was very nice.

It was just the skin around the chicken that didn't appeal to me.

Initially, I thought the rice was a little bit undercooked,

but as the broth mixed with it, it just set it up nicely, I thought.

The plums, to me, dominated it, which is super, tasty, gorgeous,

but as I said earlier - interesting. Interesting.

I have enjoyed it and if there was a chance of seconds,

I would have a go.

A huge amount of work.

Really hard to execute this dish properly

and Sid got presentation right.

It's a beautiful plate from Sid

and I love the chicken with the mousse inside, no doubt about that,

and also the quality of the consomme that he's made there,

full of strength. I don't think Sid has cooked that rice enough.

Today was a great experience.

It was great to learn quite a few new skills today

and work with a Michelin-starred chef.

He was happy, so, yeah, it was really satisfying.

Alexis has finally remade his lamb Wellington,

but it's now a race against time.

The leeks are left to do, the lamb's going to cook across the road.

I am actually burning myself quite a lot.

Oh, this isn't going well, is it?

I tell you what I'm paranoid about - I cannot afford a mistake right now,

cos if these get burned,

we can't start again. If anything goes wrong now, that's it.

The meat probe needs to go in to 48...

"WE WISH YOU A MERRY CHRISTMAS" JINGLE PLAYS FROM OVEN

I wish you a merry Christmas too, mate, but...

Why is it playing We Wish You A Merry Christmas?

-God only knows.

-Slightly surreal.

This is the new season's lamb,

butter puff pastry,

wrapped mushrooms, which I'm not keen on,

and spinach, which I like,

and scorched leeks and Madeira sauce.

Sounds very nice.

Makes a change from pie and mash and liquor.

I happen to know that the Queen's favourite main course is lamb,

only because I've been on duty at previous events.

I think she would love that.

-NIGEL:

-How do you think they look?

-I think they look great, Chef.

-Stonking, Chef! Well done.

-They look great. I'm really happy with those, Chef.

-Yep, brilliant.

-OK...

-CHRISTMAS JINGLE PLAYS AGAIN

Merry Christmas, Chef.

And a merry Christmas to you, Chef.

-NIGEL:

-Happy?

-Yes, Chef.

-GREGG:

-Beautiful, beautiful.

That is a work of art, son.

-NIGEL:

-Come on, Alexis.

-Service!

Thank you.

Alexis, well done.

You look shattered, you dug deep, but you've done fantastic.

-Thank you, Chef.

-That is very, very good, Chef.

-You should be proud, well done.

-Thank you, Chef.

That was the hardest thing I've ever had to do.

Alexis's main is new season lamb Wellington

with a mushroom duxelles stuffing,

served with scorched leeks and a lamb and Madeira reduction.

I think presentation is excellent.

Leeks are my favourite dish.

It smells absolutely delicious.

This is gorgeous.

Absolutely gorgeous. I've been missing things all my life.

That is beautiful!

All my life, I've avoided pink meat, but that is delicious.

I think this could convert me into rarer meat.

The pastry and the accoutrements were absolutely fantastic.

I must admit, grudgingly, I enjoyed it.

I tell you what, that dish couldn't be better looking

if it shaved its head and stuck glasses on.

That, mate, is a triumph.

I was close to tears at one point, when I had my disaster,

but this is the semifinals of MasterChef, so no surprise there,

but I've taken confidence from today and I'm looking forward

to getting back in the studio and fight for a place in the final,

cos I really want to get to the final now.

Back in the main kitchen, Louise is busy finishing off her lemon cream.

I'm sort of doing multitasking here,

because I'm really running out of time, so I'm putting the zest in

while I bring it up to heat,

which is probably not the best way of doing it, but...

Come on! I'm going to get it done.

It's now the moment of truth for her summer puddings.

And here we are - they have actually...

Amazingly, I think they've set.

Two, four, six, seven...

-Good evening.

-Ah, last! Here we go!

You've brought some more paint with you, have you?

-No. Shall I do a runner and go get more paint?

-Runner and brush.

-You time me, yep?

-Yeah.

-See you in a sec.

Summer fruits pudding and lemon cream.

Lemon cream, that sounds good.

My mum used to make a belting summer fruits pudding

with the stale bread that was left over

and soak it all up with the fruit juice. Beautiful.

It's like the egg and spoon race.

OK, Louise, paint, paint. Go.

Let's go. Be as quick as you can, mate.

That's lovely.

Service! Please.

-GREGG:

-Great job. Great job.

Well done, Louise. You've even icing sugared my hand,

-so well done. Give us a big kiss.

-Sorry about that.

Oh, thank you so much for looking after me. I've really enjoyed it.

-You've done really, really well.

-Thank you.

I'm sure they will taste wonderful.

Louise's dessert is a summer fruit pudding with lemon cream.

That looks absolutely gorgeous.

I'm sure it tastes just as good, yeah. Really nice.

I must admit, I've always seen summer pudding as a sort of pudding,

but that's super.

That lemon cream was, oh, gorgeous.

Yeah.

I've only got one problem - every time I pick that spoon up,

my mouth opened.

-It's absolutely gorgeous.

-Well, I couldn't eat any of mine.

THEY CHUCKLE

It's nice, because the subtle flavours came through,

especially of the fruit

and I thought the lemon cream was to die for, really great.

It looked very good, it tastes even better, and it was...

just right for ending the meal, yeah.

-JOHN:

-That's delicious.

-That's brilliantly clever.

Well done, Louise.

Well done, Louise.

SHE SIGHS

Today's challenge was very challenging!

Chef was pleased at the end. It didn't look 100% like his,

but it was pretty closed,

so I'm pretty pleased and he was really nice to me, so I'm delighted.

Lady and gentlemen, on behalf of the Chelsea Pensioners,

may I thank you for a magnificent meal tonight.

Thank you very much indeed.

Our five celebs have really stepped up to the mark.

They've taken Nigel's food and I think they've done a great job,

all five of them.

There was a few timing issues, there was a few wobbles here and there,

but I think our five celebs have done us proud.

They did fine, fine dining today.

I hope they're inspired by that,

because that was good work, great work.

Now they've got to take all those new skills

back to the MasterChef kitchen,

because they're going to cook their own food

and at the end of that, we'll have our final four.

The celebrities now have just one more challenge to prove

they're worthy of a place in Finals Week.

I would love to get through to the final week.

I never thought that I'd even be saying that,

because I thought I'd be out by now.

I'm enjoying every day now,

cooking like it's my last, cos it might be.

I'm in that usual state, my head just whirs,

so much going on. I want to get in the studio and get cooking.

It would be lovely to go further. I'd love to be in the final.

To fall at the last fence would be really galling.

I'm feeling confident, it's all in my hands now,

so, you know, only I can mess it up.

Welcome back to another big challenge.

In the last round, you cooked a very special dinner

celebrating the birthday of Her Majesty, the Queen.

Today, we want you to prepare a dish that celebrates the life

of somebody important to you.

Today, we want from you something truly special.

We want to see your heart and soul.

At the end of this, one of you will be leaving us.

One hour and 20 minutes.

Let's cook.

When somebody really cares about a dish, you can taste it.

That's the best food, we know it.

You all right, Richard? A very, very studious look on your face.

What is it you're making today?

-I'm making queen of puddings.

-Oh!

Yeah, a great classic British pudding.

Oh, describe the queen of puddings for me.

Baked custard with some jam on top of that, then a crown of meringue

and I'm going to do that with some clotted cream ice cream.

-Why the queen of puddings?

-It was my father's favourite pudding.

My father was a great foodie.

He was only allowed it on his birthday

because it was a bit of a faff to make.

He'd start with fried lamb's brains in butter with white pepper,

only once a year, and for pudding he'd have queen of puddings,

so that's why I'm going to try and make this, in memory of my father.

Did you ever cook with your father?

My father was the worst cook in the world.

They had one row in their married life

and my mother stormed out and went to a restaurant

and my father had to cook us supper.

He burned peas.

-Oh, it's going all over the side.

-Don't worry, most of it's going in.

I think I need to show John and Gregg

first, that I can make a decent pudding

and, second, that I can do it

without looking like a bomb's gone off.

What we've got from Richard is an extraordinary pudding

made from baked custard which is thickened with bread, classically.

He's then making his own jam with fresh berries,

so they've got to come up to the right temperature

so they're lovely and sticky and they don't burn,

and he's making meringue to go across the top.

This is one of those really complicated desserts.

Get it right, it can be truly delicious.

20 minutes gone. You've got an hour left.

Today I am doing something risky - I am cooking a paella.

Everything's got to be cooked perfectly

and there's quite a lot of things being cooked in it,

including chicken, mussels, prawns.

Of course, when they put their spoon in it and they taste that rice,

it's got to be absolutely cooked to perfection.

Louise, how are you feeling?

I'm excited about today, because I just love paella,

it's my favourite dish in the whole wide world.

Because when I was little, my grandparents used to live in Spain,

and every summer, we'd go out for two weeks' holiday

and we'd really look forward to going to a restaurant

and eating an enormous paella.

I remember it as really, really happy times.

And still, every time I see a paella on the menu, I have to order it.

It's like party food. It looks like a party, doesn't it?

This paella of yours, is it smart enough, is it sexy enough

to get you through?

Sexy, I don't know, but celebration, yes.

I love a really good paella.

The most important thing for Louise is the rice.

If there's not enough liquid, then the rice doesn't cook.

If there's too much liquid, it goes soggy.

The dish I'm cooking today is fish and chips.

My mum was never a great cook and she passed away

when I was very young. Without fail, every Friday, we had fish and chips.

It was a big part of growing up, and it reminds me of my early days.

Comfortable, Sid? Stressed? Which one are you?

-No, I'm excited, very comfortable.

-What makes a great fish and chips?

It has to be good batter.

I'm using a local beer from North London,

which is five minutes from where I grew up.

-I'm nervous of asking you this.

-What?

-Presentation of fish and chips?

-I know.

It's not going to be easy,

but I'm going to make up two plates and then see what looks best.

-Are you?!

-Yeah.

-You're going to give yourself time

-to really have a think.

-Absolutely, yeah.

-You really are comfortable.

-Yeah.

-Are you going to march through to a place in the final?

-I hope so.

I've come this far, so I'd be very disappointed to leave.

I love fish and chips. Everybody loves fish and chips.

For me, it's about the crispy bits.

The chips have to be crispy on the outside and fluffy on the inside.

The batter has to be crispy. But inside that batter,

there has to be a piece of fish

which is cooked so it falls apart at the seam.

You guys are halfway. 40 minutes left. 40 minutes!

Alexis, what's your dish?

-Youvarlakia.

-I will!

ALEXIS SNIGGERS

-What's youvarlakia?

-Youvarlakia is dilled meatballs

served in an egg and lemon thick sauce with fresh peas.

It's a very, very Greek spring dish.

In whose honour is this dish being made?

In my grandmother's honour. I was living in London for a while.

And I was feeling so homesick for some Greek food,

and I called her up, and she talked me through

cooking this dish on the phone from Athens.

And when I put it together, sat down and ate it,

it just reminded me of home and comfort and just... I loved it.

What's bothering you the most? I'm guessing this sauce with the egg.

The sauce splitting is a massive problem.

I think in the last ten times I've cooked the dish,

I've split the sauce about four.

-Oh!

-Once it's split, that's it.

Speaking of splitting, I'm out of here, Alexis.

-Good luck, mate.

-Thank you.

My slight worry is that it's not fancy.

Meatballs in a sauce is not very pretty. That's pretty bad.

But when it works, it's a treat.

The meatballs, I'm fascinated by, because minced meat with raw rice

and then the raw rice cooks within the meatball

and soaks up all the flavour of the meat.

Very clever. I've never eaten anything like it. I'm fascinated.

You have 30 minutes left, please,

ladies and gentlemen. 30 minutes left.

Today, I'm going to have fun, because I know what I'm doing.

I hope it turns out to their liking, but I'm going to do this one for me,

because this one is in celebration of my life,

and I've been so blessed.

What are you making for us?

Chicken pot pie, and this came from...

Actually, it's all about my family,

and Andy Williams was family to us as well.

He was the guy that got us started. And his comfort food

was Andy Williams' Moon River chicken pot pie,

and so every Christmas, we make this chicken pot pie.

But he gave us so many opportunities.

I started performing when I was three, on his show.

We toured the world together.

So this has a lot of love and a lot of history,

and it's something I like.

-I never knew that!

-Yeah.

-I love Andy Williams.

-Oh, he was the best.

-What is a pot pie?

It's a bit of pastry crust on the top,

but it has chicken and it's a yummy creamy sauce,

it's just a warm and fuzzy feeling when you eat it, you know?

Is it smart enough, Jimmy? Are you doing enough work?

I don't know if it's smart enough,

but if this competition is about the heart, this is my heart.

This is where I came from, and this is what I love.

The chicken's got to be really, really moist.

The pastry has to puff up and be crispy on top.

And the sauce can't be too thick.

It can't be too thin,

otherwise it's going to be this sloppy mess inside a pie bowl.

11 minutes to go. Just 11 minutes.

Guys, you have two minutes! Two minutes!

You're done! Stop!

Thank you.

-Oh, it looks really good. It looks good!

-Yeah?

SHE CHUCKLES