Episode 2

0:00:02 > 0:00:04Welcome back, Mr Wallace.

0:00:04 > 0:00:07Celebrity MasterChef - and we've got ourselves 20 celebrities

0:00:07 > 0:00:10who want to show us how good they are in the kitchen.

0:00:11 > 0:00:14I'm way out of my comfort zone here.

0:00:14 > 0:00:18Many of them can sing, dance, act. We don't care about that.

0:00:18 > 0:00:21What we care about is whether they can cook.

0:00:23 > 0:00:24I'm definitely not giving up.

0:00:24 > 0:00:26I've just got to try and stay focused.

0:00:26 > 0:00:29You're going to have to get better and better, otherwise you're out.

0:00:29 > 0:00:30You know what they say, don't you?

0:00:30 > 0:00:32Cooking doesn't get tougher than this.

0:00:32 > 0:00:33It does - eating it.

0:00:43 > 0:00:46This week's MasterChef heats continue.

0:00:46 > 0:00:49Last time, the celebrities got their first sense

0:00:49 > 0:00:51of the scale of the competition.

0:00:51 > 0:00:53Try not to break it. You've scared me now.

0:00:55 > 0:00:56Right, out she comes.

0:00:59 > 0:01:01There's very little that would stop me finishing that one.

0:01:01 > 0:01:02Thank you.

0:01:02 > 0:01:05Singer Sinitta gave her all...

0:01:05 > 0:01:09but it wasn't enough to prevent her from being sent home.

0:01:09 > 0:01:13Now the remaining four are back to fight for their place

0:01:13 > 0:01:14in the semifinals.

0:01:15 > 0:01:18Inside, I thought, "I can't be the first one out.

0:01:18 > 0:01:22"This is not acceptable," so, I'm really glad to be back.

0:01:22 > 0:01:25For me it's like, "Look, you've done better than...

0:01:25 > 0:01:26"everyone expected you to do."

0:01:26 > 0:01:29My mum texted me and she's like, "I'm gobsmacked."

0:01:29 > 0:01:32I was, like, "Oh, thanks, mum(!)"

0:01:32 > 0:01:35I'm not the best cook in the world, but there's something inside me

0:01:35 > 0:01:38that keeps saying, "You're better than you think."

0:01:39 > 0:01:41I'm excited to be back.

0:01:41 > 0:01:43I'm excited to be in the kitchen.

0:01:43 > 0:01:45I can't wait to see what the next challenge is,

0:01:45 > 0:01:47and it's just getting better and better.

0:02:05 > 0:02:07Welcome back, you four.

0:02:07 > 0:02:09Great to see you back in the MasterChef kitchen.

0:02:09 > 0:02:11The next couple of challenges

0:02:11 > 0:02:13are all about teamwork and communication.

0:02:14 > 0:02:19You've already put yourselves in teams by the colour of your aprons,

0:02:19 > 0:02:21so introduce yourselves to each other.

0:02:21 > 0:02:22You are now paired up.

0:02:24 > 0:02:26- Teamwork.- (Teamwork.)

0:02:26 > 0:02:28This, your first test,

0:02:28 > 0:02:33is a good old-fashioned MasterChef relay-invention test.

0:02:35 > 0:02:39You have to make us, in an hour and five minutes,

0:02:39 > 0:02:42a main course and a pudding.

0:02:42 > 0:02:47The first member of the team will take 25 minutes

0:02:47 > 0:02:49to start both those dishes.

0:02:49 > 0:02:51The second one will come in,

0:02:51 > 0:02:55take over and continue. Then you'll both come together

0:02:55 > 0:02:57for the final 15 minutes

0:02:57 > 0:03:00to either finish it off or rescue the thing.

0:03:00 > 0:03:01THEY LAUGH

0:03:03 > 0:03:07And, during this task, there'll be no conferring.

0:03:07 > 0:03:11You need to decide which team member's going to go first.

0:03:11 > 0:03:13- You go first.- Are you sure?

0:03:13 > 0:03:14You're 100% going first!

0:03:14 > 0:03:17- Really?- But I'm not allowed to tell you what we're going to cook.

0:03:17 > 0:03:19I know. That's the problem, I know.

0:03:19 > 0:03:20Don't worry.

0:03:20 > 0:03:21Blue Team, who's going first?

0:03:21 > 0:03:24- Me.- Donna, you're going first.

0:03:24 > 0:03:27- Red Team, who's going first? - Alexis.- Alexis is going first.

0:03:27 > 0:03:29Fantastic. Tommy and Marcus, you two can go.

0:03:29 > 0:03:31Thanks very much. Off you go.

0:03:31 > 0:03:34- Brilliant.- Good luck. - It's going to be fine.

0:03:35 > 0:03:36- Oh, no!- We're in trouble.

0:03:40 > 0:03:42Donna, Alexis, please reveal your ingredients.

0:03:49 > 0:03:50That's it?

0:03:51 > 0:03:56Donna and Alexis must create a main course using guinea fowl

0:03:56 > 0:04:00and a dessert using at least two of the three tropical fruits -

0:04:00 > 0:04:02coconut, mango and passion fruit.

0:04:04 > 0:04:07Your 25 minutes starts now.

0:04:07 > 0:04:08OK.

0:04:11 > 0:04:13I'm sure there's plenty for both.

0:04:13 > 0:04:14No, no!

0:04:17 > 0:04:21They can also choose from a larder which includes fruit,

0:04:21 > 0:04:24veg and dairy products.

0:04:24 > 0:04:26- I'm terrified.- So am I.

0:04:27 > 0:04:28I'm absolutely terrified.

0:04:39 > 0:04:42I have a huge amount of faith in Alexis.

0:04:42 > 0:04:46In the last challenge, he just absolutely bossed the whole thing.

0:04:46 > 0:04:48So, I'm pretty happy to be partnered with him.

0:04:48 > 0:04:51If we're relaying this with football, right,

0:04:51 > 0:04:53I feel like I'm, like, bottom of the table,

0:04:53 > 0:04:56Alexis top of the table, so that should hopefully, well...

0:04:57 > 0:04:59..maybe bring me up a bit.

0:05:00 > 0:05:03Knowing a little bit about Marcus and how he cooks,

0:05:03 > 0:05:07I think his strongest point will be to do something with fruit.

0:05:09 > 0:05:11So I'm kind of taking care of the main,

0:05:11 > 0:05:13but I'm going to give him a clue

0:05:13 > 0:05:16that the mango and the passion fruit should go together there.

0:05:19 > 0:05:22Alexis has decided to get guinea fowl, which he's opened up,

0:05:22 > 0:05:25splayed open, spatchcocked, put in the oven,

0:05:25 > 0:05:27he's got a tray full of potatoes and onions which he's baking

0:05:27 > 0:05:30with lots and lots of thyme. Now, that's a great start.

0:05:30 > 0:05:32He's got some red wine and shallots to make a sauce.

0:05:32 > 0:05:35Do not touch that, Marcus.

0:05:35 > 0:05:37That's a clue for him not to go near that.

0:05:37 > 0:05:40For the dessert, nobody knows what's going to happen.

0:05:40 > 0:05:41OK.

0:05:44 > 0:05:46I don't cook a lot of desserts ever.

0:05:46 > 0:05:48I've made probably like a couple in my life.

0:05:48 > 0:05:51So, walking in, and maybe it's not even started,

0:05:51 > 0:05:53or Alexis is like, "Don't worry, buddy,

0:05:53 > 0:05:55"I've done the first course, dessert's up to you."

0:05:55 > 0:05:57I'll be like,

0:05:57 > 0:05:58"We're in trouble."

0:06:05 > 0:06:07I've made Donna captain.

0:06:07 > 0:06:08I'm vice captain.

0:06:09 > 0:06:13I think if there's something in the oven cooking, I'll be OK.

0:06:13 > 0:06:17I'll know when it's done. I hope!

0:06:17 > 0:06:20I'm roasting the guinea fowl.

0:06:20 > 0:06:24- Yeah.- I'm just going to do lots of roasted vegetables with some greens,

0:06:24 > 0:06:26try and get some gravy going with some stock

0:06:26 > 0:06:28and do a sort of very simple, traditional roast.

0:06:28 > 0:06:30What's the dessert going to be?

0:06:30 > 0:06:34I'm thinking of using the passion fruit, the mango

0:06:34 > 0:06:37and whipping it up with some of the cream...

0:06:37 > 0:06:40- Yeah.- ..to make, like, a fool.- Fine. - I'm going to leave the dessert.

0:06:40 > 0:06:42I'm going to focus on the main for now.

0:06:42 > 0:06:43Well, how will he know what to do?

0:06:43 > 0:06:47Because I've left the cream and the fruit all near the blender.

0:06:48 > 0:06:49Right.

0:06:52 > 0:06:55She's got the guinea fowl in the oven, she's prepping parsnip,

0:06:55 > 0:06:56she's prepping carrots.

0:06:59 > 0:07:02What she's not doing is starting the dessert at all.

0:07:03 > 0:07:06The worst scenario is walking back into that kitchen,

0:07:06 > 0:07:09looking at what poor Donna's had to do,

0:07:09 > 0:07:12and thinking, "What do I do from here?

0:07:12 > 0:07:15"How do I carry it on? How do I finish it?"

0:07:15 > 0:07:18I mean, it's just...

0:07:18 > 0:07:19it's just crackers, it's crazy.

0:07:20 > 0:07:2216 minutes have gone.

0:07:22 > 0:07:24All right, you two. So you've got nine minutes left...

0:07:24 > 0:07:26We've got nine minutes left, OK.

0:07:26 > 0:07:29..to put things near things and put things near other things,

0:07:29 > 0:07:32so the next one in can do the cooking.

0:07:32 > 0:07:34Right, he's going to get the hint here.

0:07:35 > 0:07:39But I'm going to point all the knives that I've got left.

0:07:39 > 0:07:41Now, that's a big clue.

0:07:44 > 0:07:45Guinea fowl is in.

0:07:46 > 0:07:48Parsnips are in.

0:07:48 > 0:07:51The potatoes just need to go on a roasting tray.

0:07:51 > 0:07:54All the veg is on. He should be quite clear with that.

0:07:54 > 0:07:56These are by the blender.

0:07:56 > 0:07:58In two minutes' time,

0:07:58 > 0:08:01your partners will come in and warmly thank you

0:08:01 > 0:08:03for the work you've done.

0:08:03 > 0:08:04That you can guarantee.

0:08:06 > 0:08:09It's a roast. I mean, it's quite easy.

0:08:09 > 0:08:11We've just got to get the gravy right.

0:08:12 > 0:08:14The guinea fowl, it's got its timer set.

0:08:14 > 0:08:17The potatoes and some onions are in the oven as well.

0:08:17 > 0:08:21What I've done over here is left him the fruit,

0:08:21 > 0:08:25and I know that he's a healthy eater, he's good,

0:08:25 > 0:08:28so he'll know that that's what he needs to do.

0:08:28 > 0:08:30My approach when I walk in there...

0:08:30 > 0:08:33Number one is just going to be not to mess anything up.

0:08:34 > 0:08:37I'd be most annoyed at myself if Alexis comes back in

0:08:37 > 0:08:38for the last 15 minutes

0:08:38 > 0:08:41and he's like, "Dude, you've ruined my creation.

0:08:41 > 0:08:42"What have you done?"

0:08:46 > 0:08:48That's it. Teams, swap over.

0:08:50 > 0:08:52Out. Out you go.

0:08:59 > 0:09:03- My God, that was so exciting! - That was amazing.

0:09:03 > 0:09:05- That was quite fun, wasn't it? - I loved it.

0:09:05 > 0:09:08Oh, God...

0:09:08 > 0:09:09what is it?

0:09:11 > 0:09:14Oh. I have no idea.

0:09:14 > 0:09:17I have got no idea what this is.

0:09:18 > 0:09:22I think it was wise just to keep it really simple and go for a roast.

0:09:27 > 0:09:28Boiling water, great.

0:09:30 > 0:09:32I really hope he does the right thing.

0:09:34 > 0:09:36And, I mean, how is he to know?

0:09:37 > 0:09:41You've got the timer on something. Oh, has he done...? Oh, amazing.

0:09:41 > 0:09:43Is that roast chicken legs? OK.

0:09:43 > 0:09:46Is he going to take it out? Does he know when it's done?

0:09:46 > 0:09:50It could be a disaster. I could go back and find...

0:09:50 > 0:09:53sort of a big lump of charcoal in the oven.

0:09:53 > 0:09:55What have we got in here?

0:09:55 > 0:09:58That is... I don't know.

0:09:58 > 0:09:59Am I using that?

0:10:02 > 0:10:04OK, so we've got some veg to boil.

0:10:05 > 0:10:07This is exactly what I didn't want to happen.

0:10:07 > 0:10:09He's left the dessert for me.

0:10:11 > 0:10:14Oh, crikey. Erm...

0:10:14 > 0:10:16I don't know what that is.

0:10:17 > 0:10:21If you're too inventive, then how on earth will Tommy know...

0:10:22 > 0:10:24..what I had in my mind?

0:10:24 > 0:10:25I got no idea.

0:10:26 > 0:10:28No idea.

0:10:28 > 0:10:30But a roast is a roast.

0:10:30 > 0:10:34He can come up and pick that up pretty easily.

0:10:34 > 0:10:36I don't know what that is.

0:10:36 > 0:10:38I think it's a chicken.

0:10:38 > 0:10:43We've got some roasted spuds and a chicken.

0:10:43 > 0:10:45But what about the sweet?

0:10:45 > 0:10:47- Tommy.- Yeah?- What can you see, mate?

0:10:47 > 0:10:49I can see everything that I don't know.

0:10:49 > 0:10:52I can see...I can see

0:10:52 > 0:10:54cabbage, carrots, chicken,

0:10:54 > 0:10:57duck or whatever with the roasted veggies in there

0:10:57 > 0:11:00- and that's virtually done.- And do you think that plays any part in it?

0:11:00 > 0:11:01- That pot?- This?

0:11:01 > 0:11:03- Yeah.- No. I think... I don't know what...

0:11:03 > 0:11:05Unless that's the...

0:11:05 > 0:11:07- gravy. I don't know. - That's not a bad idea.

0:11:07 > 0:11:08Might be gravy, see.

0:11:08 > 0:11:11Right, now, so with... The main course is underway...

0:11:11 > 0:11:13- Yeah.- So what have you got to do?

0:11:13 > 0:11:15I've got to make a pudding.

0:11:16 > 0:11:18You've got to use the mango and passion fruit.

0:11:21 > 0:11:23Mango and passion fruit.

0:11:23 > 0:11:27I left things where they should be, so he knows what

0:11:27 > 0:11:28he should be doing.

0:11:32 > 0:11:35I think Donna thought that she was leaving cream for Tommy.

0:11:35 > 0:11:38What she actually left was a bowl of mascarpone.

0:11:38 > 0:11:42For all we know, Tommy is on his way to combining cheese and mango.

0:11:49 > 0:11:51Have you tasted...

0:11:51 > 0:11:53- that cream?- Yeah.

0:11:53 > 0:11:56- Is it all right?- Yeah, it's lovely. - What is it?- What is it?

0:11:56 > 0:11:57- It's cream.- All right.

0:11:57 > 0:12:01It's either double cream that's been whipped...

0:12:01 > 0:12:03- Yeah. - ..and I think that's what it is.

0:12:03 > 0:12:07We could walk into that kitchen, anything could be going on.

0:12:11 > 0:12:12Cor!

0:12:16 > 0:12:19That's not happening, is it?

0:12:19 > 0:12:23OK, so we've got mango, we've got passion fruit

0:12:23 > 0:12:24and this.

0:12:26 > 0:12:28Absolutely tactical to give Marcus the dessert.

0:12:28 > 0:12:32Absolutely. I knew that when it comes to the main course...

0:12:32 > 0:12:36he doesn't... I don't think he's ever roasted a chicken.

0:12:36 > 0:12:38- So what are you going to concentrate on?- Well,

0:12:38 > 0:12:40just putting that in there...

0:12:40 > 0:12:42and then this, but I'm also, like,

0:12:42 > 0:12:45I've got 15 minutes with Alexis at the end,

0:12:45 > 0:12:48so I don't want to go for it and mess it up.

0:12:48 > 0:12:51Please don't tell me your plan's to spend the next 25 minutes

0:12:51 > 0:12:52boiling chard. Please.

0:13:00 > 0:13:03Oh, what is he trying to make here?

0:13:03 > 0:13:06Marcus has been in the kitchen for ten minutes and has done nothing.

0:13:06 > 0:13:08Nothing at all. He's opened the door three times.

0:13:08 > 0:13:11Can't quite work it out. There's a bit of passion fruit,

0:13:11 > 0:13:14looked at a bit of mango, can't work it out, doesn't know what to do.

0:13:14 > 0:13:17Looking at the cream as if it's some sort of devil.

0:13:22 > 0:13:23Oh.

0:13:26 > 0:13:28OK. Perfect.

0:13:28 > 0:13:29Fresh coconut.

0:13:31 > 0:13:34As soon as I saw that open, I thought,

0:13:34 > 0:13:36"Do you know what might be quite cool?

0:13:36 > 0:13:40"Is to serve some kind of creamy yoghurt inside of there."

0:13:40 > 0:13:42That... It's not what Alexis was going with.

0:13:42 > 0:13:46I'm sure it's not, but that's all I could think of doing, really.

0:13:50 > 0:13:5215 minutes gone. Just 10 minutes left.

0:13:52 > 0:13:56TIMER BEEPS Right, timer's off.

0:13:56 > 0:13:58Does that mean the potatoes? Let's have a little look.

0:14:09 > 0:14:11Mm! It's good, that.

0:14:13 > 0:14:16I've got cabbage done.

0:14:16 > 0:14:20I've got carrots, I've got the chicken in the oven

0:14:20 > 0:14:23and with the vegetables. That's all done.

0:14:23 > 0:14:26And I've got the two puddings done.

0:14:26 > 0:14:31I'm just waiting for Donna to come and join me and we'll plate it up.

0:14:31 > 0:14:34And I think... I think we're done.

0:14:36 > 0:14:39Oh, that's gone all over me. Great(!)

0:14:39 > 0:14:42You've only got one minute until your mate comes back in

0:14:42 > 0:14:43and helps you out.

0:14:43 > 0:14:46I'm creating this kind of quirky... Not really sure what it is.

0:14:47 > 0:14:49..dessert. The main,

0:14:49 > 0:14:52I'm waiting for Alexis to come back in and sort of maybe plate it up

0:14:52 > 0:14:56and leave me to carry on with this, but I don't want Alexis to come in

0:14:56 > 0:14:58and be like, "What on earth is that?"

0:14:58 > 0:15:00Right, your mates are coming in to finish it off.

0:15:01 > 0:15:04Here we go. Oh, you're on the dessert, you star!

0:15:04 > 0:15:06I don't really know what I've done with it but...

0:15:06 > 0:15:07That's fine, it's good.

0:15:07 > 0:15:09Main, I was... I've left the potatoes in.

0:15:09 > 0:15:11OK, so have you taken the bird out?

0:15:11 > 0:15:14- The bird out, yeah. - What have you done with this?

0:15:14 > 0:15:17- Did you mix or blend it? - No.- Did you blend it in there?

0:15:17 > 0:15:19Didn't do anything. Just pulled it out of that pot,

0:15:19 > 0:15:20put them into there,

0:15:20 > 0:15:22put on lemon and the two biscuits and that was it.

0:15:22 > 0:15:23Do you want to carry on on your dessert?

0:15:23 > 0:15:26I'll carry on. I'm not far off finished, so as soon I'm finished

0:15:26 > 0:15:28- I can help. - Then you can start plating up.

0:15:28 > 0:15:29I'm going to make a red wine sauce.

0:15:29 > 0:15:32You've done a fantastic job here.

0:15:32 > 0:15:35- You have. You have. - Can we just blend that a little bit?

0:15:35 > 0:15:39- If you want.- Shall we just stick it in there and see what happens?

0:15:39 > 0:15:41- Shall we do one? - Go on. Do one, then.

0:15:43 > 0:15:44- How's the gravy?- Good.

0:15:44 > 0:15:47- What have you put in it? - I haven't put anything in it.

0:15:47 > 0:15:48I've left it. What do you want me to put in?

0:15:48 > 0:15:50You might want to put SOMETHING in it, Tommy.

0:15:50 > 0:15:52Like what? Tell me.

0:15:53 > 0:15:55- It's gorgeous. - Have you put any wine in it?

0:15:55 > 0:15:57That's just stock.

0:15:57 > 0:16:00Both teams are reunited, and the bosses are obvious.

0:16:00 > 0:16:03Alexis has come in, seen what Marcus has done,

0:16:03 > 0:16:05very, very happy he's done the dessert.

0:16:06 > 0:16:09Leaving the dessert for me was my worst nightmare, by the way.

0:16:09 > 0:16:10- Really?- Yeah. - I thought kind of healthy...

0:16:10 > 0:16:12Yeah, well, this is. This is...

0:16:12 > 0:16:13Healthy, fresh stuff,

0:16:13 > 0:16:15whereas I thought you'd have looked at the guinea fowl

0:16:15 > 0:16:18thinking, "What the hell do I do with that?"

0:16:18 > 0:16:21And I have to say, Donna's walked in here something like a whirlwind.

0:16:21 > 0:16:24No, no, you need it to do that to thicken up to reduce a bit.

0:16:24 > 0:16:26She seems to have taken over completely.

0:16:26 > 0:16:28Which one of these did you use?

0:16:28 > 0:16:31- What, love?- Oh, sorry. - This one. This one.

0:16:31 > 0:16:34- What is it?- It's Italian.

0:16:34 > 0:16:36- OK, cool. - Masca-po-pone or something.

0:16:36 > 0:16:38- Mascarpone.- Masca-pa-pone.

0:16:38 > 0:16:42- Mascarpone.- Do you know if we've got any more mango?

0:16:42 > 0:16:44Yeah. Do you want more mango?

0:16:44 > 0:16:46- No. It's fine.- Are you sure?

0:16:46 > 0:16:48It should be just nice, that.

0:16:48 > 0:16:51Let's put a little bit of honey in it.

0:16:51 > 0:16:54Do you think I'm a bit of a control freak?

0:16:57 > 0:17:00Guys, you've got eight minutes left to serve up two plates, yeah?

0:17:03 > 0:17:06That sauce is barely going to make it.

0:17:06 > 0:17:09- What do you want me to do, Alexis? - Chop up some herbs.

0:17:09 > 0:17:10Find me herbs. Oh, the potatoes!

0:17:12 > 0:17:15- Still got eight minutes. - Yeah, but I do love a panic, though.

0:17:15 > 0:17:16Come on.

0:17:21 > 0:17:23Oh, look, I can put that juice in the gravy, hang on.

0:17:23 > 0:17:25Yeah, good one. Good one. Go on. Wait.

0:17:25 > 0:17:27- Hold the bird. Hold it.- Wait.

0:17:27 > 0:17:28Go.

0:17:28 > 0:17:30Right. Perfect. Hold on!

0:17:30 > 0:17:33Come back, birdie. Come back.

0:17:33 > 0:17:34- OK. Thanks.- Put it on there, look.

0:17:37 > 0:17:40- How fine do you want it, Alexis? This is pretty fine.- Pretty fine.

0:17:40 > 0:17:42We're going to shove it in at the end in this sauce.

0:17:42 > 0:17:44Where's that stock?

0:17:45 > 0:17:48You've got about five minutes left, guys.

0:17:48 > 0:17:49Food on plates, please.

0:17:52 > 0:17:53Dessert's basically done.

0:17:53 > 0:17:55OK. Let's plate this bad boy up.

0:17:58 > 0:18:01Right, Tommy, just pop a little bit on the top,

0:18:01 > 0:18:04a nice cooked bit. Yeah.

0:18:06 > 0:18:09- Just added a bit of olive oil.- Nice.

0:18:09 > 0:18:12OK. Do you want to get a sprig of thyme?

0:18:13 > 0:18:15Which one's thyme?

0:18:16 > 0:18:19Teams, 90 seconds and we're finished.

0:18:19 > 0:18:20You've got 90 seconds.

0:18:20 > 0:18:22- 90 seconds!- 90 seconds? - Right, quick, go get the gravy.

0:18:22 > 0:18:24SHE LAUGHS

0:18:30 > 0:18:32Looks awful! Looks like a smiley face.

0:18:34 > 0:18:37Do you know what? Actually, Tommy, this gravy's turned out quite nice.

0:18:37 > 0:18:39I know it has. I can smell it.

0:18:39 > 0:18:41Do you know what? Shall we get a biscuit?

0:18:41 > 0:18:43This looks all right, no?

0:18:43 > 0:18:4430 seconds! Come on!

0:18:46 > 0:18:50- That's lovely, that, Donna. - Do you know what?- Yes!

0:18:50 > 0:18:51That's it. Stop.

0:18:52 > 0:18:54(Come on!)

0:18:59 > 0:19:03Alexis and Marcus have made roasted leg and breast of guinea fowl

0:19:03 > 0:19:06with sauteed potatoes and onions,

0:19:06 > 0:19:10buttered rainbow chard and a red wine sauce.

0:19:10 > 0:19:12As teamwork goes, it was interesting

0:19:12 > 0:19:14cos you didn't really work as a team, did you?

0:19:14 > 0:19:16One of you did the main course, the other one did dessert.

0:19:16 > 0:19:19But what you're doing along the way is you're learning each other's

0:19:19 > 0:19:21strengths and weaknesses. And that's good.

0:19:21 > 0:19:23That's what teamwork's all about.

0:19:31 > 0:19:33That's not a good face.

0:19:33 > 0:19:35That sauce is atrocious.

0:19:38 > 0:19:40Guinea fowl is cooked really nicely.

0:19:40 > 0:19:42Crispy potatoes, they've got seasoning,

0:19:42 > 0:19:45you've got naturally sweet onions on there, as well.

0:19:45 > 0:19:47Chard's cooked but has no seasoning.

0:19:47 > 0:19:49Sauce is far too bitter.

0:19:51 > 0:19:54This is very much your work, Alexis, wasn't it?

0:19:54 > 0:19:57Although you did manage to turn the heat under the pan of chard.

0:19:57 > 0:19:59- Yeah.- So, well done with that.

0:20:00 > 0:20:03Your sauce, you actually thickened red wine with flour,

0:20:03 > 0:20:06and that's why it tastes like booze, cos that's what you've got.

0:20:06 > 0:20:08But I don't think it's bad.

0:20:08 > 0:20:10I think you got to be a bit more daring, Marcus.

0:20:10 > 0:20:13- Yeah.- And what you've got here, Alexis, is great basics.

0:20:15 > 0:20:17Marcus has made their dessert -

0:20:17 > 0:20:21whipped cream with mango, passion fruit and sultanas,

0:20:21 > 0:20:25topped with dark chocolate, honey and popping candy,

0:20:25 > 0:20:27served inside a coconut shell.

0:20:29 > 0:20:30That's presented nicely.

0:20:30 > 0:20:33I mean, that is... I've got to give you 10 out of 10 for a little bit

0:20:33 > 0:20:36of inspired presentation inside the coconut.

0:20:36 > 0:20:39I am kind of waiting for the umbrella and the curly straw.

0:20:50 > 0:20:53Creamy with bits of tropical mango in and then it finishes

0:20:53 > 0:20:56with a bitterness of chocolate.

0:20:56 > 0:21:00I don't mind that at all - but there's nothing to dislike about it.

0:21:01 > 0:21:04You'd question the skill that went into it.

0:21:04 > 0:21:06I like the fact you've got mango and passion fruit.

0:21:06 > 0:21:08They're tropical flavours.

0:21:08 > 0:21:11The lightness of cream, you started with the coconut,

0:21:11 > 0:21:13you thought about cocktails, you thought about holiday,

0:21:13 > 0:21:16- that makes you smile and that's good. That's good.- Well done.

0:21:16 > 0:21:18- Thank you.- Thank you.

0:21:20 > 0:21:22Got 10 out of 10 for presentation.

0:21:28 > 0:21:31Donna and Tommy have also roasted the guinea fowl

0:21:31 > 0:21:36and served it with roast potatoes and parsnips, carrots,

0:21:36 > 0:21:40rainbow chard and a gravy made with red wine and the meat juices.

0:21:51 > 0:21:53The breast meat is lovely.

0:21:53 > 0:21:56It's still moist, it's cooked really well.

0:21:56 > 0:22:00I like your sauce, it's rich and dark and tastes of poultry.

0:22:00 > 0:22:02Nicely cooked carrots and parsnips,

0:22:02 > 0:22:04potatoes could probably be a little bit crispier,

0:22:04 > 0:22:07but you've got yourself what I call a roast dinner.

0:22:07 > 0:22:10I think this is a good little number.

0:22:10 > 0:22:13All your veg is cooked really nicely and you have seasoned

0:22:13 > 0:22:16the dish which is great. Your sauce is a knockout.

0:22:16 > 0:22:17Absolute knockout.

0:22:17 > 0:22:19That gravy is deep, fruity and rich.

0:22:19 > 0:22:21It's lovely.

0:22:21 > 0:22:23Well done. It's a nice roast dinner.

0:22:23 > 0:22:25- Well done.- Thank you.- Thanks.

0:22:26 > 0:22:28For their dessert,

0:22:28 > 0:22:32Donna and Tommy have served two variations of a tropical fool,

0:22:32 > 0:22:37containing mango, passion fruit and mascarpone cheese

0:22:37 > 0:22:39with amaretti biscuits.

0:22:39 > 0:22:42Which one of these sculptures do think we're going to indulge in?

0:22:42 > 0:22:44Well, you have the safer one at the back,

0:22:44 > 0:22:47I'll have the one that looks more processed in front.

0:22:47 > 0:22:48LAUGHTER

0:22:49 > 0:22:51All right.

0:22:51 > 0:22:53That's good. It's holding.

0:22:53 > 0:22:55ALL CHUCKLE

0:23:03 > 0:23:06I know, but it's all down to taste buds.

0:23:06 > 0:23:07The thing is, it's mascarpone cheese.

0:23:07 > 0:23:09It's mango and cheese.

0:23:12 > 0:23:14It needs sweetening.

0:23:14 > 0:23:15It needs to be luxurious.

0:23:15 > 0:23:18It needs to be light, it needs to be fluffy.

0:23:18 > 0:23:20This reminds me of, like, a Bircher muesli.

0:23:20 > 0:23:22This reminds me of a breakfast.

0:23:22 > 0:23:26It's, like, slightly tart because you used mascarpone.

0:23:26 > 0:23:31And with that wonderful tropical sunshine of the passion fruit.

0:23:31 > 0:23:33You don't like it?

0:23:33 > 0:23:35That one doesn't work.

0:23:35 > 0:23:38- No.- Because the mascarpone has no sweetening in it.- Right.

0:23:38 > 0:23:40Whereas the one that's had the mascarpone

0:23:40 > 0:23:43- with the mango pulped up in it... - We put honey in that, as well.

0:23:43 > 0:23:45- You put honey in there? - To sweeten it.

0:23:45 > 0:23:46Yeah, we put a drop of honey in.

0:23:46 > 0:23:49- That's why it tastes like a breakfast bowl of cereal.- Yeah.

0:23:52 > 0:23:54- That wasn't so bad. - It was good fun!

0:23:57 > 0:24:00Both teams, I hope, have been inspired,

0:24:00 > 0:24:04because the next test, you'll be staying in your teams,

0:24:04 > 0:24:08but it'll be a little bit more exciting than this.

0:24:08 > 0:24:11When John says exciting, maybe scary.

0:24:14 > 0:24:17Thanks a lot, we'll see you very soon.

0:24:17 > 0:24:18- Off you go.- Off you go.

0:24:21 > 0:24:23- Thank you all.- Thanks.

0:24:23 > 0:24:25- Bye.- Goodbye.

0:24:37 > 0:24:42It's 8am and Marcus, Donna, Tommy and Alexis

0:24:42 > 0:24:44are heading to North London

0:24:44 > 0:24:48to face their most daunting outside challenge yet.

0:24:48 > 0:24:51I'm pretty sure we're going to be cooking

0:24:51 > 0:24:52for a lot of people somewhere.

0:24:53 > 0:24:56I think everybody's a little bit apprehensive,

0:24:56 > 0:24:59but once we get there, it's, "Hey, lads, hey."

0:24:59 > 0:25:01- We're in it together. - We're in it together.

0:25:01 > 0:25:03- Yes.- Kind of.

0:25:03 > 0:25:04Oh, hello.

0:25:35 > 0:25:38Welcome to the massive Emirates Stadium,

0:25:38 > 0:25:41home, of course, of Arsenal football club.

0:25:41 > 0:25:44This stadium holds over 60,000 people.

0:25:44 > 0:25:46More importantly, however,

0:25:46 > 0:25:51is the fact that there are over 500 permanent staff here.

0:25:51 > 0:25:56Today, you are making lunch for 110 of them.

0:25:57 > 0:25:59- I told you.- Is everybody in today?

0:25:59 > 0:26:01I told you it would be that.

0:26:02 > 0:26:06Man, has anyone ever made food for more than four people?

0:26:06 > 0:26:07- No.- Me neither.

0:26:07 > 0:26:1010. 10, that's it. 10.

0:26:10 > 0:26:12Lunch is in three hours, ladies and gentlemen.

0:26:12 > 0:26:14I suggest you get to it.

0:26:14 > 0:26:15Off you go.

0:26:22 > 0:26:26It's an enormous challenge, because our four would have never cooked

0:26:26 > 0:26:28for this number of people before.

0:26:30 > 0:26:32If you think of those dishes that you've cooked

0:26:32 > 0:26:36and try and times that by 10, 20, 30 portions...

0:26:36 > 0:26:37I'd be there like 12 hours.

0:26:39 > 0:26:42If I told you, you know, boil me 50 eggs, that's pretty tricky.

0:26:42 > 0:26:46Right. Even though it's something simple, when you upscale something,

0:26:46 > 0:26:47it's going to get tricky.

0:26:48 > 0:26:52They've got to draw on every experience they've had so far.

0:26:52 > 0:26:53Every lesson they've learned

0:26:53 > 0:26:56and they've got to work together as a team.

0:26:56 > 0:26:59I'll take Alexis down if you take Marcus!

0:26:59 > 0:27:01Back of the knees!

0:27:03 > 0:27:07Today, the teams will be working under the stadium chef,

0:27:07 > 0:27:08Derek Tinsley.

0:27:08 > 0:27:10Get in there first.

0:27:11 > 0:27:14OK. Good, good, good.

0:27:16 > 0:27:17Good morning, chefs.

0:27:17 > 0:27:20In front of you you've got the produce, so I'll give you 10 minutes

0:27:20 > 0:27:23to come up with a menu, and then we crack on.

0:27:23 > 0:27:25- OK. Thank you.- Carry on.

0:27:25 > 0:27:26- Thank you.- Right.- Mince.

0:27:26 > 0:27:31Each team will have two and a half hours to devise and cook

0:27:31 > 0:27:3560 meat or fish and 20 vegetarian main courses,

0:27:35 > 0:27:37as well as 60 desserts.

0:27:40 > 0:27:45Their larder includes chicken, side of salmon and minced beef.

0:27:45 > 0:27:47Mince.

0:27:48 > 0:27:49- Chilli.- Chilli.

0:27:49 > 0:27:51- Yeah.- Chilli con carne with rice.

0:27:53 > 0:27:56They also have a wide range of fruit and vegetables

0:27:56 > 0:27:59and a selection of dairy products.

0:28:00 > 0:28:02Rice pudding for dessert.

0:28:02 > 0:28:05- Cool.- We'll make individual portions with a bit of fruit.

0:28:05 > 0:28:06Well, they can't make it now.

0:28:06 > 0:28:08- We're taking the rice.- What?

0:28:08 > 0:28:11Wait a second. Wait a second.

0:28:11 > 0:28:13If you want something, what, you take it off?

0:28:14 > 0:28:17- Wait, wait, wait.- No, no, no. - Wait, wait. Toss for the rice.

0:28:17 > 0:28:21- You boys sort it out. I'm going to cook.- Tossing for the rice.

0:28:21 > 0:28:24- Tossing for the rice.- Heads we take it, tails you take it.- OK.

0:28:26 > 0:28:28- Heads.- Heads. Oh!

0:28:30 > 0:28:34Right. Come on, we're going to put stuff aside.

0:28:34 > 0:28:35Do we start grabbing stuff?

0:28:35 > 0:28:38- TOMMY:- We lost it, pal. - Grab that.- DONNA:- Moving on.

0:28:38 > 0:28:41Right, what are we going to do then for a pudding?

0:28:46 > 0:28:48- Tell me what you decided to cook. - Chilli con carne.- Yep.

0:28:48 > 0:28:51- We feel we're quite confident with that.- With rice.- Yes.

0:28:51 > 0:28:54- It's going to be served with rice. Vegetable pasta bake.- Yes.

0:28:54 > 0:28:57Dessert's rice pudding served in individual ramekins with fresh

0:28:57 > 0:28:59strawberries and a strawberry jam.

0:28:59 > 0:29:01Very nice, good. So I suggest you start, guys,

0:29:01 > 0:29:03cos we're running out of time.

0:29:03 > 0:29:05- OK.- Yeah, cut the veg for the pasta bake.

0:29:05 > 0:29:06For the pasta bake, yeah.

0:29:13 > 0:29:16Alexis, I'm more confident with the chilli then the pasta bake

0:29:16 > 0:29:19- just as a heads up.- OK.

0:29:20 > 0:29:23All right, mate. Yeah. You can cook the chilli.

0:29:23 > 0:29:25I cook chilli at home.

0:29:25 > 0:29:27It's delicious, it's quite simple

0:29:27 > 0:29:31and it's easy and manageable to scale up.

0:29:31 > 0:29:34I've never done it. That's just my thought process.

0:29:39 > 0:29:42I'm really pleased with the choices that we've made.

0:29:42 > 0:29:44I think they're all deliverable and doable.

0:29:44 > 0:29:47It's just that, you know, the MasterChef rush.

0:29:47 > 0:29:51You know. You can't do anything leisurely with a glass of wine

0:29:51 > 0:29:53and the radio playing, no, you've got to run around.

0:29:55 > 0:29:56Looking at Alexis and Marcus,

0:29:56 > 0:29:59they seem to be in control of what they're doing.

0:29:59 > 0:30:00They're prepping together well,

0:30:00 > 0:30:03they've got a clear idea of what they're going to produce.

0:30:03 > 0:30:07All in all, I think they've come up with a good menu.

0:30:07 > 0:30:09On the other side of the kitchen,

0:30:09 > 0:30:12Donna and Tommy are still discussing their menu.

0:30:13 > 0:30:15Jacket potatoes in the oven.

0:30:15 > 0:30:17- Yeah.- Chicken in the oven. - Yeah.- We need...- Come on, chefs.

0:30:17 > 0:30:20- I need to know exactly what you're doing.- Right. Jacket potatoes.

0:30:20 > 0:30:23- Jacket potatoes.- Yes.- Roast chicken.

0:30:23 > 0:30:25- Yes.- Cauliflower cheese.

0:30:25 > 0:30:28- Yes.- And then some courgette and roasted red peppers.

0:30:28 > 0:30:30Fine. You're not sure on the dessert, are you?

0:30:31 > 0:30:33What would you do?

0:30:33 > 0:30:35I would do some sort of sponge, if I was you.

0:30:35 > 0:30:37Sponge is quick.

0:30:37 > 0:30:39- So you've got chocolate there. - Chocolate sponge.- Custard, yeah.

0:30:39 > 0:30:44- Yeah.- You need to start prepping, getting stuff on the stove, cooking.

0:30:44 > 0:30:47- Right, we've got to get busy now. - Yeah, I know.

0:30:53 > 0:30:58I think I'd rather take the time... to figure out what we're doing,

0:30:58 > 0:31:01which I sort of now think I know what I'm doing.

0:31:01 > 0:31:04I think they're still finding their feet a bit in the kitchen.

0:31:10 > 0:31:12Tommy, do you think I could have a pan?

0:31:12 > 0:31:15- A pan?- A big pan.

0:31:15 > 0:31:17We'll steam this and I'll make a white sauce

0:31:17 > 0:31:19and then we can get that prepared. Right.

0:31:19 > 0:31:21Donna's the boss. I think she's the...

0:31:21 > 0:31:23So she tells Tommy what to do. He's a doer.

0:31:23 > 0:31:25- Do you know what I think we could actually do?- What?

0:31:25 > 0:31:27Put the jacket potatoes in.

0:31:27 > 0:31:30- OK.- Because they're going to take at least two hours.

0:31:30 > 0:31:32We've got salt in the bottom, we're putting olive oil on top

0:31:32 > 0:31:34and we're going to put them in the oven now

0:31:34 > 0:31:37because they can stop in the oven forever, a baked potato.

0:31:40 > 0:31:42- Thanks, chef.- You're welcome.

0:31:47 > 0:31:48Can't get it open.

0:31:51 > 0:31:52Is there a trick?

0:31:53 > 0:31:55Open.

0:31:55 > 0:31:56Oh!

0:31:56 > 0:31:58Oh. Sorry.

0:32:00 > 0:32:01Sorry, Chef.

0:32:01 > 0:32:03Should I do that?

0:32:03 > 0:32:05Oh. That is hot.

0:32:05 > 0:32:06That is now hot oil.

0:32:07 > 0:32:10Don't know what is going on right now.

0:32:10 > 0:32:11On the blue team,

0:32:11 > 0:32:15Donna has changed her mind about making a chocolate sponge.

0:32:15 > 0:32:17I'm not baking a cake.

0:32:17 > 0:32:20I don't do cakes, so I'm going to make a fruit tart,

0:32:20 > 0:32:22like an apple tart...

0:32:22 > 0:32:24and just do that with cream,

0:32:24 > 0:32:27because we can't have chocolate cakes

0:32:27 > 0:32:29not rising, and all that nonsense.

0:32:30 > 0:32:34So, I understand, you are cooking roast chicken breast,

0:32:34 > 0:32:36cauliflower cheese,

0:32:36 > 0:32:40you're doing baked potatoes and you're doing roasted vegetables?

0:32:40 > 0:32:42Which one's the vegetarian, which one's the main course?

0:32:42 > 0:32:44With the meat main course?

0:32:44 > 0:32:47Cauliflower cheese is the vegetarian option.

0:32:47 > 0:32:49Right. Just cauliflower cheese?

0:32:49 > 0:32:51With roasted tomatoes.

0:32:51 > 0:32:56See, I wouldn't eat cauliflower cheese if I was just vegetarian.

0:32:56 > 0:32:58It is a bit of an afterthought, yeah.

0:32:58 > 0:32:59It is an afterthought, though, isn't it?

0:32:59 > 0:33:01- Yeah.- Well, the thing is, you got time to rescue it.

0:33:01 > 0:33:03- I think you can do better.- OK.

0:33:04 > 0:33:07Could you do a roasted broccoli?

0:33:07 > 0:33:10Me? I can do. I don't think we've got enough veg there.

0:33:12 > 0:33:16This cheese sauce on the cauliflower isn't really a meal.

0:33:16 > 0:33:18So we're having to mix something else up now

0:33:18 > 0:33:22- and Donna's on the process of doing it now.- Oh, man.

0:33:23 > 0:33:25I'm not a magician like Alexis.

0:33:28 > 0:33:32Hey, this is my trick for getting garlic cloves cleaned up.

0:33:32 > 0:33:33It might work.

0:33:40 > 0:33:42You got a clean garlic clove.

0:33:42 > 0:33:44Very impressed with that. I quite like that. Very good.

0:33:47 > 0:33:52Right. Garlic, peppers and onions are ready for the chilli, mate.

0:33:52 > 0:33:54I'll take care of the veggie bake.

0:33:59 > 0:34:01Oh, hot steam.

0:34:01 > 0:34:03So much meat.

0:34:05 > 0:34:07There's more red meat in this pan

0:34:07 > 0:34:09than I think I've eaten in my entire life.

0:34:10 > 0:34:13It's a flipping arm workout. Good job I go to the gym.

0:34:15 > 0:34:19Your menu is chilli con carne, vegetable bake,

0:34:19 > 0:34:22pasta bake and rice pudding with jam and fruit.

0:34:22 > 0:34:25- Yeah.- I need to tell you, I like two of them.

0:34:25 > 0:34:27You don't like the veggie pasta bake?

0:34:27 > 0:34:29Why do the poor vegetarians have to suffer

0:34:29 > 0:34:31with pasta and chopped up bits of veg?

0:34:31 > 0:34:34- Ask them that. I don't know. - And cheese.

0:34:34 > 0:34:36- And cheese?- Yeah. It could be... It might be nice.

0:34:36 > 0:34:38OK. I'll do you a deal.

0:34:38 > 0:34:42If it's not dry, if there's lots of lovely vegetables,

0:34:42 > 0:34:45if it's seasoned really well, there's loads of sauce

0:34:45 > 0:34:47and it's creamy, I'm really fine about it.

0:34:47 > 0:34:49- OK.- But make this delicious.

0:34:49 > 0:34:52- OK, I'll try.- Surprise us. - OK, I'll try. I'll try.- Yeah?

0:35:04 > 0:35:07I think this has got about 20 more minutes focus on it

0:35:07 > 0:35:09and then we can leave it to simmer away,

0:35:09 > 0:35:11then we've got to do the rice.

0:35:11 > 0:35:13I'm not sure. Ask Alexis on the pasta bake.

0:35:13 > 0:35:14Yeah, we're good.

0:35:14 > 0:35:17The pasta bake is almost done.

0:35:17 > 0:35:19The rice pudding, we've started that.

0:35:19 > 0:35:21- Oh, we've started. Oh. - Yeah, it's here.

0:35:21 > 0:35:22There it is. Look at that.

0:35:22 > 0:35:24Team captain over there.

0:35:24 > 0:35:26No, no, no.

0:35:27 > 0:35:29We're sharing this, cos if we're going to go down...

0:35:29 > 0:35:30We'll go down together.

0:35:30 > 0:35:32Listen up, chefs. An hour to go,

0:35:32 > 0:35:35so you need to start thinking about getting items to the oven.

0:35:35 > 0:35:37An hour will soon go.

0:35:39 > 0:35:42With time ticking away, Donna has finally decided

0:35:42 > 0:35:46on an aubergine, tomato and goat's cheese bake

0:35:46 > 0:35:48for their vegetarian option.

0:35:48 > 0:35:51There is so much to do, I can't tell you.

0:35:51 > 0:35:53I mean, just so much to do.

0:35:53 > 0:35:58Let's just hope that we've got the number of a good delivery service.

0:35:58 > 0:36:03And Tommy has only just started prepping their fruit pie dessert.

0:36:04 > 0:36:08I've got to peel 24 apples

0:36:08 > 0:36:11and we've still got a lot to do, so an hour is not a long time.

0:36:15 > 0:36:19Arsenal football club was founded 130 years ago

0:36:19 > 0:36:22by workers at the Woolwich munitions factory.

0:36:23 > 0:36:25It's gone on to become one of the country's

0:36:25 > 0:36:27most successful football clubs,

0:36:27 > 0:36:30being crowned league champions 13 times

0:36:30 > 0:36:33and winning the FA Cup 12 times.

0:36:35 > 0:36:36In 2006,

0:36:36 > 0:36:38the club moved to its new home,

0:36:38 > 0:36:42which draws visitors from around the globe for matches,

0:36:42 > 0:36:44concerts and other events.

0:36:44 > 0:36:48To keep things running smoothly, a large team of tour guides,

0:36:48 > 0:36:51ground keepers, ticketing officials

0:36:51 > 0:36:54and merchandising staff work behind the scenes.

0:36:54 > 0:36:56Across the three sites here at Arsenal,

0:36:56 > 0:36:58there's over 500 staff that work here.

0:36:59 > 0:37:02On a daily basis, we serve anything up to 250 people.

0:37:04 > 0:37:05Arsenal are playing away,

0:37:05 > 0:37:07so a lot of the team want to make sure they leave on time

0:37:07 > 0:37:10so they can support the teams playing this evening.

0:37:10 > 0:37:12The contestants need to be on time today.

0:37:12 > 0:37:16Chefs, listen up. You've got 15 minutes to service time.

0:37:17 > 0:37:19With service looming,

0:37:19 > 0:37:22Donna and Tommy are still well behind,

0:37:22 > 0:37:24with none of their three dishes in the oven.

0:37:29 > 0:37:30That oil is insane.

0:37:33 > 0:37:36The chicken's not going to cook, you know.

0:37:39 > 0:37:41- Jackets are done. - Right, well, we need...

0:37:41 > 0:37:44- We don't need to take them out. - We can keep them in, can't we?

0:37:44 > 0:37:46Well, do you want to put them in a colder or cooler oven?

0:37:47 > 0:37:51It took them ages to actually decide what it was they were going to cook

0:37:51 > 0:37:54and now they are under severe, severe pressure.

0:37:57 > 0:37:59Man!

0:38:00 > 0:38:03The chicken's in. The potatoes are in the oven.

0:38:03 > 0:38:05- They're done.- The aubergine is about to go in.

0:38:05 > 0:38:08The pie needs to go in now and the vegetables.

0:38:08 > 0:38:09- Get at it.- Come on, then.

0:38:09 > 0:38:13- OK.- Last round. Let's do it.- Let's just do this.

0:38:14 > 0:38:16Right, shall I leave you to do this?

0:38:20 > 0:38:23Whilst the blue team race to get everything cooked in time,

0:38:23 > 0:38:27Alexis and Marcus are on track with both their vegetable pasta bake

0:38:27 > 0:38:30and their chilli con carne.

0:38:30 > 0:38:32I think that's coming on nicely, I must say.

0:38:32 > 0:38:36Marcus, give the rice pudding a stir, mate.

0:38:37 > 0:38:38Yep.

0:38:40 > 0:38:42The bottom's a bit sticking.

0:38:42 > 0:38:44OK. Stir it up.

0:38:44 > 0:38:46Oh. That needs to come off.

0:38:46 > 0:38:49Marcus, you got a problem there, or is everything all right?

0:38:49 > 0:38:51I'm not sure. This is sticking on the bottom too much.

0:38:51 > 0:38:53- Alex said to give it a stir but... - That's fine.- Are you sure?

0:38:53 > 0:38:55It's quite stuck on the bottom, though.

0:38:55 > 0:38:57Alexis, do you want to taste this rice?

0:38:57 > 0:39:00- If you're happy with it? - No, it needs more cooking.

0:39:00 > 0:39:03OK. So get it back on the heat, a lower heat then.

0:39:04 > 0:39:05Now, you got 25 minutes.

0:39:05 > 0:39:08You need to start getting stuff in the hotplates

0:39:08 > 0:39:09to take out into the restaurant.

0:39:09 > 0:39:13With less than half an hour until service,

0:39:13 > 0:39:17Donna has decided to add another element to the vegetarian main...

0:39:17 > 0:39:22Do you want to put a big huge pan of rice on to go with this aubergine?

0:39:23 > 0:39:26..but their chicken is still not cooked

0:39:26 > 0:39:28and the veg is yet to go in the oven.

0:39:29 > 0:39:31Oh, the vegetables need to go in.

0:39:36 > 0:39:39How long is that chicken going to take, Donna?

0:39:39 > 0:39:4130 minutes if I stop opening the oven.

0:39:45 > 0:39:48OK, if we keep this shut now for 25 minutes...

0:39:48 > 0:39:49- The rice is on.- Well done.

0:39:49 > 0:39:51OK.

0:39:51 > 0:39:52We've got 25 minutes,

0:39:52 > 0:39:54and we've decided now to do some rice

0:39:54 > 0:39:57and at this moment, it's... Arrrgh!

0:40:01 > 0:40:02That's not going to cook.

0:40:02 > 0:40:05Everything has now gone in the oven.

0:40:05 > 0:40:08But the problem is, they keep opening the oven door

0:40:08 > 0:40:10to put more trays in.

0:40:10 > 0:40:13You can't put things in the oven without opening the oven door.

0:40:13 > 0:40:16Every time you open the oven door, you lose the heat.

0:40:16 > 0:40:17Tommy, don't open the oven!

0:40:19 > 0:40:21No, no, no.

0:40:22 > 0:40:24- 64.- You can't open the door.

0:40:24 > 0:40:26- Why not? - Cos it lets all the heat out.

0:40:26 > 0:40:27Oh, right, I've got to check it

0:40:27 > 0:40:29otherwise we won't know whether it's cooked.

0:40:29 > 0:40:32I can guarantee it's not going to overcook!

0:40:33 > 0:40:35- Just don't touch the door. - I'm not touching it.

0:40:35 > 0:40:38- Don't even look at it.- I'm not doing, I'm not doing.- Listen up...

0:40:38 > 0:40:4115 minutes to service, so you need to start plating up.

0:40:42 > 0:40:44With their rice pudding cooked,

0:40:44 > 0:40:47Alexis and Marcus decide to fill individual ramekins

0:40:47 > 0:40:49for speed of service.

0:40:49 > 0:40:51- How many of these, dude?- We need 60.

0:40:52 > 0:40:54- One more in here.- Yeah, yeah.

0:40:54 > 0:40:57Alexis and Marcus are working really well together.

0:40:57 > 0:40:58Alexis is the obvious boss,

0:40:58 > 0:41:01but Marcus is really pulling his weight,

0:41:01 > 0:41:03and he's a very willing worker.

0:41:03 > 0:41:05They are on time, which is a great thing.

0:41:05 > 0:41:08Chilli's done, your favourite, the one that you're looking forward to,

0:41:08 > 0:41:11the pasta bake is in the hot thing, whatever.

0:41:11 > 0:41:13- Cabinet.- That's the one.

0:41:13 > 0:41:16This is good to...go somewhere.

0:41:22 > 0:41:24It's just a waiting game. Are things going to cook in time?

0:41:24 > 0:41:27- Don't open the door, Tommy.- No!

0:41:33 > 0:41:36We've literally just made all that food.

0:41:36 > 0:41:38- And that.- And everything else.

0:41:38 > 0:41:39The ramekin thing.

0:41:42 > 0:41:44Tommy, your chicken looks ready, I'd get it out of the oven.

0:41:44 > 0:41:47- Right.- The aubergine as well, it looks nicely glazed.

0:41:47 > 0:41:49Cloth, cloth, cloth, cloth.

0:41:49 > 0:41:54It's 12:50pm and the stadium workers begin to line up for lunch.

0:41:54 > 0:41:57There's 120 hungry people waiting out there.

0:41:59 > 0:42:00So when you're ready, let's go.

0:42:00 > 0:42:02Veggies, veggies, where can I put them?

0:42:05 > 0:42:08Everybody's starving, especially the lads.

0:42:08 > 0:42:10They can't wait to taste their food.

0:42:12 > 0:42:13Come on, guys.

0:42:13 > 0:42:17- You can finish this. - Chicken looks amazing.- Thank you.

0:42:17 > 0:42:20I have faith that the celebrities will cook to a high standard.

0:42:20 > 0:42:23I mean, it's a bit crispy, but...!

0:42:23 > 0:42:24I like crispy.

0:42:27 > 0:42:29- Oops-a-daisy.- We forgot the rice.

0:42:29 > 0:42:31- Yeah.- Shall I get the rice?

0:42:31 > 0:42:33Aye, get the rice, go on.

0:42:33 > 0:42:34Perfect.

0:42:37 > 0:42:39I don't know how long we've been at it.

0:42:39 > 0:42:41That was next level, wasn't it?

0:42:41 > 0:42:43- That was crazy. - It's just seemed crazy.

0:42:46 > 0:42:49All we've got to do now is hope that they like it.

0:42:52 > 0:42:54For their meat main course,

0:42:54 > 0:42:58Donna and Tommy are serving roast chicken breast,

0:42:58 > 0:43:01baked potato and cauliflower cheese.

0:43:01 > 0:43:03Their vegetarian option

0:43:03 > 0:43:08is an aubergine, goat's cheese and tomato bake served with rice.

0:43:08 > 0:43:11They're also serving roasted courgettes and red peppers.

0:43:11 > 0:43:16It's OK. There's nothing wrong with all that, I'll tell you.

0:43:16 > 0:43:21Alexis and Marcus's meat main course is chilli con carne and rice,

0:43:21 > 0:43:25served with creme fraiche, spring onions and coriander.

0:43:25 > 0:43:29Their vegetarian main is a cheesy vegetable pasta bake

0:43:29 > 0:43:31with courgettes, mushrooms and peppers.

0:43:33 > 0:43:36Chilli con carne or vegetable pasta bake?

0:43:36 > 0:43:37Chilli con carne.

0:43:37 > 0:43:39Thought you might say that.

0:43:42 > 0:43:43Enjoy your lunch.

0:43:43 > 0:43:44Chicken?

0:43:46 > 0:43:47Can I try a bit of each?

0:43:47 > 0:43:51Hey, you're the boss. Customer's always right.

0:43:51 > 0:43:53The quicker it goes,

0:43:53 > 0:43:55the quicker we can get out of here.

0:43:55 > 0:43:57Alexis and Marcus's chilli

0:43:57 > 0:44:01is proving to be an early favourite amongst customers.

0:44:01 > 0:44:04But there's an even bigger queue forming

0:44:04 > 0:44:06for Donna and Tommy's chicken dish.

0:44:06 > 0:44:07Chicken?

0:44:07 > 0:44:08No problem.

0:44:09 > 0:44:11What would you like with it?

0:44:11 > 0:44:14Baked potato or cauliflower cheese?

0:44:14 > 0:44:16- Can I have a bit of cauliflower cheese, please?- Yeah.

0:44:16 > 0:44:17- There you go, sir.- That's great.

0:44:17 > 0:44:21- Thank you very much. - Thank you very much.- One chicken.

0:44:21 > 0:44:24- Enormous potatoes. - They are rather big, aren't they?!

0:44:27 > 0:44:29I've had the roast chicken.

0:44:29 > 0:44:30For me, it's been lovely.

0:44:30 > 0:44:33Better than my girlfriend's roast dinner. Definitely.

0:44:33 > 0:44:35Could've done with a little bit of gravy, I think.

0:44:35 > 0:44:37It was a little bit dry, but everything was cooked well.

0:44:39 > 0:44:40Potato a little excessive.

0:44:43 > 0:44:46I think the chicken is flavoured brilliantly and cooked really well.

0:44:46 > 0:44:48I love that rosemary flavour across the chicken.

0:44:48 > 0:44:51I like the creamy, cheesy cauliflower cheese. Wonderful.

0:44:51 > 0:44:56What on earth is a dirty great big, boring jacket potato doing on there?

0:44:56 > 0:45:00The baked potato doesn't quite work with it, which is a real shame.

0:45:00 > 0:45:02And the other thing I like is a little bit of gravy.

0:45:05 > 0:45:08With service only halfway through,

0:45:08 > 0:45:10Donna and Tommy are running out of mains.

0:45:12 > 0:45:13That's your last chicken, yeah.

0:45:13 > 0:45:14Oh, right. OK.

0:45:14 > 0:45:17No veg. You've got chicken and jacket potatoes.

0:45:17 > 0:45:19Chicken and jacket potatoes. That's not good.

0:45:20 > 0:45:23Marcus and Alexis spot an opportunity.

0:45:24 > 0:45:27For your chilli con carne, you can come to the other side.

0:45:32 > 0:45:34- Hiya. You've been waiting long over there?- Ages.

0:45:34 > 0:45:36I know. It's terrible, isn't it?

0:45:41 > 0:45:43I've had the chilli con carne.

0:45:43 > 0:45:45It's really nice.

0:45:45 > 0:45:46Nice bit of heat, but not too much.

0:45:49 > 0:45:52Very easy to make an average chilli,

0:45:52 > 0:45:55but that had a little bit of spice, little bit of a kick to it.

0:45:55 > 0:45:56And, yeah, full marks.

0:45:56 > 0:45:57Very good.

0:46:00 > 0:46:02Can't complain about that, can you?

0:46:02 > 0:46:05That is a chilli as we all know.

0:46:05 > 0:46:08Smoky paprika, a little bit of chilli, crunch from beans,

0:46:08 > 0:46:11good meat, sweet tomato sauce, lots and lots of rice.

0:46:12 > 0:46:14It's a good, good thing.

0:46:14 > 0:46:16With the chilli selling well,

0:46:16 > 0:46:21there's also plenty of takers for the vegetarian pasta bake.

0:46:21 > 0:46:24We need one more pasta bake and one more chilli.

0:46:24 > 0:46:25The pasta has gone down well.

0:46:27 > 0:46:29There's a pasta for this guy.

0:46:34 > 0:46:36It's simple but it's tasty enough.

0:46:36 > 0:46:40It's the Cheddar that's giving it the tang and the seasoning,

0:46:40 > 0:46:42and there's the sweetness of vegetables.

0:46:42 > 0:46:45Alexis promised me a pasta bake that I would like.

0:46:45 > 0:46:47He hasn't quite done what he promised.

0:46:49 > 0:46:50I mean, it's not bad.

0:46:50 > 0:46:52We've got seconds for pasta.

0:46:52 > 0:46:55Where's John? John gave me such a hard time,

0:46:55 > 0:46:57and this is what people are coming back for.

0:46:57 > 0:46:58Was it good? It was good.

0:47:01 > 0:47:02Vegetarian?

0:47:02 > 0:47:03Yeah. Thank you very much.

0:47:03 > 0:47:04Thanks.

0:47:06 > 0:47:08Donna and Tommy's vegetarian option

0:47:08 > 0:47:10has also proved popular.

0:47:11 > 0:47:13Is there another aubergine?

0:47:13 > 0:47:17I'm eating the aubergine with the grilled goat's cheese and tomatoes.

0:47:17 > 0:47:18The taste is great,

0:47:18 > 0:47:21but maybe not enough goat's cheese in this particular portion.

0:47:24 > 0:47:25The rice is hard.

0:47:27 > 0:47:29It's supposed to be an aubergine bake with goat's cheese,

0:47:29 > 0:47:31and I thought, "What a great idea,"

0:47:31 > 0:47:33but the aubergine's gone to mush.

0:47:33 > 0:47:34It's not very good.

0:47:37 > 0:47:42With the mains served, focus is now on the desserts.

0:47:42 > 0:47:44What about dessert? We've got to do it all over again.

0:47:44 > 0:47:46Make way, make way.

0:47:46 > 0:47:47I thought we were done.

0:47:47 > 0:47:49Coming through, coming through.

0:47:50 > 0:47:53Alexis and Marcus's dessert

0:47:53 > 0:47:56is rice pudding topped with fresh strawberries and cinnamon.

0:48:00 > 0:48:05Donna and Tommy have made an apple and blackberry fruit pie with cream.

0:48:05 > 0:48:07Give him a bit more. He's a big lad.

0:48:07 > 0:48:09Lovely, that'll do.

0:48:09 > 0:48:11- Thank you very much. Cheers. - You're welcome, pal.

0:48:11 > 0:48:14- It's a nice colour, isn't it? - It is a nice colour that, yeah.

0:48:14 > 0:48:17- Which bit did you make? Did you make the pastry?- No.

0:48:17 > 0:48:18- Team effort.- Team effort?

0:48:18 > 0:48:21- All the way through. - Team effort, all the way through.

0:48:21 > 0:48:22She's brilliant.

0:48:22 > 0:48:24She's brilliant.

0:48:24 > 0:48:25Good job I'm with her, I'll tell you.

0:48:25 > 0:48:28- Thank you very much. - Thanks, love.

0:48:28 > 0:48:31Alexis and Marcus's individual rice puddings are moving quickly.

0:48:32 > 0:48:34Happy customer. Interview!

0:48:34 > 0:48:38But Donna and Tommy's fruit pie is taking longer to serve.

0:48:38 > 0:48:42With us, literally, we were like donk, donk, donk, donk...

0:48:42 > 0:48:44It was as if we thought this through.

0:48:44 > 0:48:46- We haven't.- Oh, no, we have.

0:48:46 > 0:48:48We definitely have.

0:48:48 > 0:48:49Thank you very much.

0:48:50 > 0:48:52- Massive queue! - Where do they keep coming from?

0:48:52 > 0:48:54There's millions of people.

0:48:54 > 0:48:55I know.

0:48:55 > 0:48:57If you've waited too long over there, come over here,

0:48:57 > 0:49:00- get your rice pudding. - Do you want a rice pudding as well?

0:49:00 > 0:49:02- There you go, sir.- Thank you.

0:49:02 > 0:49:04Rice pudding. You want one? There you go.

0:49:04 > 0:49:06Anyone else? Rice pudding?

0:49:06 > 0:49:07Anyone else want a rice pudding?

0:49:08 > 0:49:09Want one over here?

0:49:13 > 0:49:15I went for the rice pudding.

0:49:15 > 0:49:17I'm enjoying it. It's nice and moist.

0:49:17 > 0:49:20Erm, nice touch with the cinnamon.

0:49:20 > 0:49:21It's quite heavy having the rice

0:49:21 > 0:49:24after the rice with the chilli con carne as well, so...

0:49:24 > 0:49:26It's a bit of a heavy lunch.

0:49:26 > 0:49:28It's the champion of rice puddings, in my opinion.

0:49:33 > 0:49:35It's not over-sweetened and that cinnamon is divine.

0:49:35 > 0:49:37Who made this, out of the pair of them?

0:49:37 > 0:49:40This is a joint effort between Marcus and Alexis.

0:49:40 > 0:49:42It's not too sweet and it's not too gluggy.

0:49:42 > 0:49:44It's actually light for rice pudding.

0:49:50 > 0:49:51Yes. Wonderful, wonderful.

0:49:51 > 0:49:54- There we go. How's that now, sweetheart?- Perfect.

0:49:54 > 0:49:56- Thank you very much. - Can you put a top on this one?

0:49:56 > 0:49:57Lovely. That's it.

0:49:57 > 0:49:59- There you go, sweetheart.- Thank you.

0:50:01 > 0:50:03I've got a really sweet tooth,

0:50:03 > 0:50:06so I could have done with it being a bit more sweeter, but not bad.

0:50:08 > 0:50:10The pastry was nice and crispy.

0:50:10 > 0:50:12The fruit's nice and sour.

0:50:12 > 0:50:14- It's perfect.- Really enjoyed it.

0:50:18 > 0:50:19You're not quite sure, are you?

0:50:21 > 0:50:22It's not sweet enough.

0:50:22 > 0:50:23It's quite sharp, isn't it?

0:50:23 > 0:50:25You've got apple,

0:50:25 > 0:50:26which is sweet but sharp.

0:50:26 > 0:50:28You've got blackberries, which are most certainly sharp.

0:50:28 > 0:50:31You can taste a hint of cinnamon in there, but there's not enough sugar.

0:50:31 > 0:50:33I like the sharpness of the fruit inside.

0:50:33 > 0:50:35What I would like is a lovely crust of sugar

0:50:35 > 0:50:37across the top of that pastry.

0:50:37 > 0:50:38It's a bit bland.

0:50:41 > 0:50:43There you go, pal. Cheers, mate.

0:50:43 > 0:50:45Do you like the crust, Tommy?

0:50:45 > 0:50:46Oh, yeah. Well done.

0:50:48 > 0:50:49Well done. Well done.

0:50:49 > 0:50:52- That was hard work, wasn't it?- It was hard work, kid, but we did it.

0:50:52 > 0:50:54- We've got there.- Well done, guys.

0:50:54 > 0:50:55- Well done.- Well done.

0:50:55 > 0:50:57Tommy.

0:50:57 > 0:50:58- Well done, pal. - That was really good.

0:50:59 > 0:51:04The worst moment, I think, was the panic of thinking,

0:51:04 > 0:51:06"Oh, no! Nothing's going to be cooked."

0:51:06 > 0:51:08Our chicken did go in quite late,

0:51:08 > 0:51:11but actually it was the thing that turned out the best.

0:51:11 > 0:51:14Donna and Tommy worked really, really hard,

0:51:14 > 0:51:18but they should have a proper plan in place before you start.

0:51:18 > 0:51:20Then, you're going to be in trouble.

0:51:20 > 0:51:23All I could hear were Donna saying, "I'm doing this, I'm doing that.

0:51:23 > 0:51:27"You peel that, you do that, you get the rice, you put the water in..."

0:51:27 > 0:51:30And it was just all go,

0:51:30 > 0:51:33all the way through.

0:51:33 > 0:51:35Alexis and Marcus worked really well together,

0:51:35 > 0:51:39with Alexis taking the lead, but Marcus most certainly doing his bit.

0:51:40 > 0:51:43It's literally mental to think

0:51:43 > 0:51:46that we have fed 120 people between four of us.

0:51:47 > 0:51:48People come up for seconds,

0:51:48 > 0:51:51people leaving saying, "Oh, you did really well."

0:51:52 > 0:51:55Today was like a freight train

0:51:55 > 0:51:57hitting you at 100mph.

0:51:57 > 0:52:00But I'd be lying if I said I didn't enjoy it.

0:52:00 > 0:52:01So much fun.

0:52:02 > 0:52:04I'm looking forward to the next challenge.

0:52:13 > 0:52:16After two days of competition,

0:52:16 > 0:52:20these four celebrities will now face one last challenge

0:52:20 > 0:52:23to decide who is worthy of a place in the semifinals.

0:52:27 > 0:52:28When you stop and think that, today,

0:52:28 > 0:52:31you're cooking for a place in the semifinals,

0:52:31 > 0:52:34it just makes me want to cry a little bit.

0:52:36 > 0:52:37I'd love to stay longer.

0:52:37 > 0:52:38It would be pretty cool to be like

0:52:38 > 0:52:40"Ooh, I made the semifinals of MasterChef once."

0:52:42 > 0:52:43A part of me thinks,

0:52:43 > 0:52:46"Oh, have I got it in me to do it all again?

0:52:46 > 0:52:47And then the other half thinks,

0:52:47 > 0:52:49"Oh, you could do it. Keep going."

0:52:51 > 0:52:53If I go through, it'll be fantastic.

0:52:53 > 0:52:54I'll be over the moon.

0:52:54 > 0:52:57But this is going to be something I'll remember the rest of my life.

0:53:15 > 0:53:16Welcome back to the MasterChef kitchen.

0:53:16 > 0:53:18You have been working extremely hard.

0:53:18 > 0:53:21The last couple of tests, of course, have been about teamwork.

0:53:22 > 0:53:25Today, you are working as individuals.

0:53:26 > 0:53:28And you need to step it up.

0:53:29 > 0:53:32You are going to cook lunch today

0:53:32 > 0:53:34for three previous winners

0:53:34 > 0:53:36and finalists of Celebrity MasterChef.

0:53:38 > 0:53:40Emma Kennedy,

0:53:40 > 0:53:41Sophie Thompson,

0:53:41 > 0:53:43and Wayne Sleep.

0:53:46 > 0:53:48One hour and 15 minutes.

0:53:48 > 0:53:49Two courses.

0:53:49 > 0:53:51Four plates of each course.

0:53:51 > 0:53:53Your main course in one hour.

0:53:53 > 0:53:5415 minutes later, your desserts.

0:53:59 > 0:54:00Let's cook.

0:54:22 > 0:54:26What I hope Marcus has got from the competition is a broader repertoire.

0:54:26 > 0:54:28I think Marcus has a chance now

0:54:28 > 0:54:30to show us what he's learned so far.

0:54:40 > 0:54:42What are your two courses?

0:54:42 > 0:54:44My main course is a tuna steak

0:54:45 > 0:54:49on a bed of peppers and onions with lots of nice spices,

0:54:49 > 0:54:51topped with mango salsa.

0:54:51 > 0:54:55And dessert is a healthy twist on a chocolate brownie

0:54:55 > 0:54:57with a salted caramel sauce.

0:54:57 > 0:54:58How do you make the brownie healthy?

0:54:58 > 0:55:00So, there's no, like, butter in it.

0:55:00 > 0:55:02Erm, it's also got coconut sugar

0:55:02 > 0:55:04rather than, like, refined white sugar.

0:55:04 > 0:55:07Is it still a sponge? Is it still a chocolaty sponge?

0:55:07 > 0:55:09Yeah, yeah, it's still a chocolaty sponge.

0:55:09 > 0:55:10Hopefully, if it's cooked right,

0:55:10 > 0:55:13it should still be fluffy and nice. I think it tastes amazing.

0:55:13 > 0:55:15And how do you feel about cooking for the people

0:55:15 > 0:55:16that have been where you are now?

0:55:16 > 0:55:19I feel like there's probably a bit of pressure. A bit more pressure.

0:55:19 > 0:55:21Like, you guys, I feel like, you know,

0:55:21 > 0:55:23I've kind of warmed to you guys a bit,

0:55:23 > 0:55:26and these people I've never met, and they're just going to be, like,

0:55:26 > 0:55:27judging my food.

0:55:27 > 0:55:29- You've warmed to us?- Yeah. - Oh, thanks, Marcus.

0:55:34 > 0:55:36Tuna steak I think's a fabulous thing,

0:55:36 > 0:55:39but it's got to be cooked so it's got a lovely crust

0:55:39 > 0:55:40on the outside of it.

0:55:40 > 0:55:42It's got to be pink through the middle when it breaks apart.

0:55:45 > 0:55:47A mango salsa with lots of chilli.

0:55:47 > 0:55:49There's got to be lots and lots of spice in it.

0:55:49 > 0:55:51The combination might sound a bit weird,

0:55:51 > 0:55:53but if Marcus likes it, who knows?

0:55:53 > 0:55:54It could work.

0:55:57 > 0:55:59I'm very, very intrigued about a healthy brownie.

0:56:00 > 0:56:05Because to get sweet and sticky and delicious and get healthy...

0:56:05 > 0:56:07Is that possible?

0:56:07 > 0:56:10If it is, a whole new world may have opened up to me.

0:56:15 > 0:56:20I practised my dessert about three times in the last week or so

0:56:20 > 0:56:23and it's only gone right one of those times.

0:56:23 > 0:56:25Oh, that's a bit liquidy.

0:56:31 > 0:56:32I like Alexis.

0:56:32 > 0:56:34I like his Greek food heritage.

0:56:34 > 0:56:36I like the dishes he puts together.

0:56:36 > 0:56:39I'm hoping that this'll be a chance for him to shine.

0:56:43 > 0:56:45My main course is pan-fried sea bream

0:56:45 > 0:56:49with asparagus, peas, potatoes and a dill and caviar sauce.

0:56:52 > 0:56:56And the dessert is a berry millefeuille.

0:56:58 > 0:57:00You've got cream and berries and a lovely coulis on it.

0:57:02 > 0:57:04I'm hoping that that's enough to see me through.

0:57:08 > 0:57:09- Alexis, you have...- Yeah, hi.

0:57:09 > 0:57:12..that standard look of panic.

0:57:12 > 0:57:14Panic, fear and madness.

0:57:14 > 0:57:15Yeah, there it is.

0:57:15 > 0:57:17Panic, fear and madness. Look at you.

0:57:17 > 0:57:19It's fine. Everything's going to be fine.

0:57:19 > 0:57:20Why do you work in such a manic way?

0:57:20 > 0:57:23Maybe the panic way is how I...

0:57:23 > 0:57:25I don't know, how I express myself. I don't know.

0:57:25 > 0:57:27I'd like it to be chilled, but...

0:57:28 > 0:57:30..it isn't. Look, I mean, this isn't chilled.

0:57:30 > 0:57:32It can't be chilled. It'll never be chilled.

0:57:32 > 0:57:34Well, it's good to be able to have this lovely

0:57:34 > 0:57:37calm, quiet, relaxed chat with you, Alexis(!)

0:57:37 > 0:57:39- Sorry!- We are really looking forward...- I'm so sorry.

0:57:39 > 0:57:42- It's been so exciting. - Let's do it like this.

0:57:42 > 0:57:44Right, Alexis, I'm really pleased we've talked to you now.

0:57:44 > 0:57:47OK, thank you. Right, come on, me and John have got to go.

0:57:47 > 0:57:48Bye, Alexis. Bye-bye, bye-bye...

0:57:48 > 0:57:50So glad they stopped by.

0:57:54 > 0:57:57Alexis is not just pushing for flavour,

0:57:57 > 0:57:59but he's trying to demonstrate skill.

0:57:59 > 0:58:01His filleted his fish,

0:58:01 > 0:58:03he's making sauces,

0:58:03 > 0:58:04he's doing pastry work.

0:58:05 > 0:58:07Good on him.

0:58:07 > 0:58:08It could be exciting.

0:58:14 > 0:58:17Donna has really begun to impress me.

0:58:17 > 0:58:18I don't think she had an amazing start,

0:58:18 > 0:58:20but she has got stronger and stronger

0:58:20 > 0:58:21as the competition has developed

0:58:21 > 0:58:24and I'm not sure what we'll get from her today,

0:58:24 > 0:58:26but I'll guarantee you'll get a lot of hard work from Donna.

0:58:31 > 0:58:32How are you doing, Donna?

0:58:32 > 0:58:34Not bad. I'm enjoying it.

0:58:34 > 0:58:37- Are you enjoying it? - Mmm, loving it.

0:58:37 > 0:58:39You love to work really, really hard. You love to push yourself.

0:58:39 > 0:58:42- Yeah.- Are you naturally competitive person?

0:58:42 > 0:58:45Erm, it's funny, because I was having this conversation

0:58:45 > 0:58:47with my daughter the other day, cos don't think I am.

0:58:47 > 0:58:48And she just looked at me and went...

0:58:50 > 0:58:53So, she seems to think I am a little bit competitive.

0:58:53 > 0:58:56I think everyone's so focused on what they're doing,

0:58:56 > 0:58:58not what everybody else is doing at this stage.

0:58:58 > 0:58:59What are your two courses, Donna?

0:58:59 > 0:59:02I'm doing spring lamb in a herb crust,

0:59:02 > 0:59:04pan-fried in a rosemary jus,

0:59:04 > 0:59:07with vegetables and a cauliflower puree.

0:59:08 > 0:59:10And then, a pink pudding surprise.

0:59:10 > 0:59:11What's the surprise about it?

0:59:11 > 0:59:13It's actually from beetroot.

0:59:16 > 0:59:18And the reason is?

0:59:18 > 0:59:20Because it tastes delicious.

0:59:21 > 0:59:22Whoa.

0:59:26 > 0:59:28Donna's pink pudding surprise -

0:59:28 > 0:59:31which is a rice pudding - really, really intrigues me.

0:59:33 > 0:59:36A rice pudding with strawberry or a strawberry jam, I think, "Yeah."

0:59:38 > 0:59:40The mixture of beetroot and strawberries? John, come on.

0:59:40 > 0:59:42It's highly unusual,

0:59:42 > 0:59:43but it could just work.

0:59:46 > 0:59:49Today is probably the biggest day in the competition.

0:59:49 > 0:59:51There's lots of things I'm sure that could go wrong.

0:59:53 > 0:59:55It's very easy to overcook the lamb.

0:59:56 > 0:59:58It's very easy to burn the rice pudding.

0:59:59 > 1:00:01But it can't be worse than cooking for over 100 people.

1:00:06 > 1:00:09Tommy's been the surprise of the competition for me.

1:00:09 > 1:00:13His food might be rough round the edges, but it's really tasty

1:00:13 > 1:00:16and he's learning and he wants to cook better and better.

1:00:18 > 1:00:23My favourite moment was when Gregg, when I did my salmon,

1:00:23 > 1:00:27he said to me, "You might go far in this,"

1:00:27 > 1:00:29and that was absolutely fantastic.

1:00:29 > 1:00:32In fact, if I'd have gone out then, it wouldn't have bothered me.

1:00:37 > 1:00:39That mass-catering, Tommy, was a big challenge.

1:00:39 > 1:00:40Oh, I'll say it was.

1:00:40 > 1:00:42I think... Well, I'm sure I ran a marathon.

1:00:42 > 1:00:45We got on the train to go home, I fell asleep.

1:00:45 > 1:00:49Dunk. Gone. And I've been like that ever since.

1:00:49 > 1:00:51JOHN CHUCKLES

1:00:51 > 1:00:52What are you making today?

1:00:52 > 1:00:56Breast of chicken in a cream sauce and it's a port sauce.

1:00:56 > 1:00:58What are you serving with it?

1:00:58 > 1:01:00I'm serving with it mangetout,

1:01:00 > 1:01:02which is what I do when I do it at home.

1:01:02 > 1:01:04And are you making a dessert?

1:01:04 > 1:01:06Yes. Lemon posset.

1:01:06 > 1:01:09I think it's interesting watching you cook that piece of chicken.

1:01:09 > 1:01:12You put a whole block of butter and then you've got cream.

1:01:12 > 1:01:15- Yeah.- And then you're going to put a pound of blue cheese in there.

1:01:15 > 1:01:17Yes.

1:01:17 > 1:01:19- Wow.- You got your own cow at home, Tommy?

1:01:19 > 1:01:21- Well, I used to have.- Did you?

1:01:21 > 1:01:25- You didn't, did you?- I did, yeah. I used to have sheep as well.

1:01:28 > 1:01:31He's butter poaching a piece of chicken...

1:01:31 > 1:01:33bringing the cream down to the right level

1:01:33 > 1:01:37before he puts the port and the cheese in and it doesn't split.

1:01:37 > 1:01:40On the outside, it looks really, really simple, but actually,

1:01:40 > 1:01:43to get these dishes right, he's got to work quite hard.

1:01:47 > 1:01:5025 minutes gone.

1:01:50 > 1:01:5235 minutes left.

1:02:02 > 1:02:07Actor Sophie Thompson won Celebrity MasterChef in 2014.

1:02:08 > 1:02:12I'm really feeling for them, because I just remember this day

1:02:12 > 1:02:15was particularly nerve-racking.

1:02:15 > 1:02:19It's these strangers who also have done the show

1:02:19 > 1:02:23and maybe even won it and you're thinking, "Crikey."

1:02:23 > 1:02:24It's a real challenge,

1:02:24 > 1:02:28but I'm sure they'll all be rising to it magnificently.

1:02:29 > 1:02:31Author and actor Emma Kennedy

1:02:31 > 1:02:35was the Celebrity MasterChef Champion in 2012.

1:02:35 > 1:02:37If they get through this round,

1:02:37 > 1:02:39the prizes are endless from here on in,

1:02:39 > 1:02:43because the experiences are absolutely wonderful.

1:02:43 > 1:02:46We thought we were going to Paris,

1:02:46 > 1:02:48cos we'd been driven to Dover and we thought,

1:02:48 > 1:02:51"Yay! We're going to France, we're going to cook somewhere amazing!"

1:02:51 > 1:02:53Then, someone says, "No, you're cooking lunch

1:02:53 > 1:02:55"on a cross-Channel ferry." We didn't even see France.

1:02:55 > 1:02:58It was the worst experience of my life.

1:03:02 > 1:03:08And against all the odds, dancer Wayne Sleep was a finalist in 2014.

1:03:08 > 1:03:14What I am looking for is very tasty food that I can really enjoy eating,

1:03:14 > 1:03:17some element of surprise, maybe,

1:03:17 > 1:03:19something a little bit different than the norm.

1:03:21 > 1:03:23And you can't keep the judges waiting.

1:03:23 > 1:03:24That is not a good idea.

1:03:24 > 1:03:28- Ooh, looks interesting. - Oh, yeah.- Mm.

1:03:28 > 1:03:31- Marcus.- Yep.- Six minutes on your main course, please.

1:03:31 > 1:03:33- Yep.- Are you on time?

1:03:33 > 1:03:34No idea.

1:03:35 > 1:03:39- Are your brownies in?- Yeah. I think I'm worried about the brownie.

1:03:39 > 1:03:43I haven't even started my sauce yet, but I'm very stressed right now.

1:03:46 > 1:03:49Tuna steak with mango salsa and spicy peppers.

1:03:51 > 1:03:53I'd choose that on any menu.

1:03:53 > 1:03:56The tricky thing for him is going to be

1:03:56 > 1:03:58cooking that tuna steak to perfection.

1:04:01 > 1:04:04That's three minutes, my friend. Are you ready to serve up?

1:04:04 > 1:04:06I think so. Well...

1:04:06 > 1:04:09- Are you all right, Marcus?- No, I'm so... Honestly, I'm so stressed.

1:04:09 > 1:04:12- Why?- It's just time management, you know.

1:04:12 > 1:04:16- Your main's ready, yeah? - Yeah, main's ready.

1:04:16 > 1:04:17So, what's suffering, your dessert?

1:04:17 > 1:04:20Yeah. I think so.

1:04:20 > 1:04:22Are we nervous we're not going to get a dessert?

1:04:22 > 1:04:24You'll have a dessert.

1:04:24 > 1:04:26My sauce didn't go on on the right time.

1:04:30 > 1:04:32What else has got to go on this plate?

1:04:32 > 1:04:34The mango salsa I'm about to get out of the fridge.

1:04:41 > 1:04:45Good, good, good. Lovely colour in that salsa. Lovely.

1:04:49 > 1:04:50- Good.- Good.

1:04:59 > 1:05:02- Hello.- Hello, hello, hello. Hello. - Oh, that looks amazing!

1:05:02 > 1:05:05- Here's one for you.- That's beautiful.- Here's one for you.

1:05:05 > 1:05:07- Thank you very much.- Oh, wow.

1:05:07 > 1:05:11We have got a tuna steak on some red peppers

1:05:11 > 1:05:14and onions marinated in lots of spices underneath,

1:05:14 > 1:05:16with mango salsa on top.

1:05:16 > 1:05:19What have you rolled the tuna steak in?

1:05:19 > 1:05:21Coriander seeds and lemons and lime zest.

1:05:21 > 1:05:24- Oh, wow.- Lovely. Thank you very much.- Enjoy.- Thank you.

1:05:31 > 1:05:33I think all the elements work really well together.

1:05:33 > 1:05:37I love what he's rolled it in. The crust is delicious.

1:05:37 > 1:05:39The only thing for me is

1:05:39 > 1:05:42the raw pepper is quite tough to, erm...cut into.

1:05:42 > 1:05:45I think he might have softened them slightly,

1:05:45 > 1:05:48- but just not maybe...- Not enough. - Maybe not enough.

1:05:48 > 1:05:50I think I got the short straw on the tuna,

1:05:50 > 1:05:52cos I think mine was a bit thicker,

1:05:52 > 1:05:54so it's slightly too underdone for me.

1:05:54 > 1:05:57I love the mango salsa.

1:05:57 > 1:06:02My only reservation is the raw onion that is in it,

1:06:02 > 1:06:04and I'm finding that rather overpowering.

1:06:07 > 1:06:09I don't like it. I just don't believe

1:06:09 > 1:06:13the salsa on the top and the onions and the pepper at the bottom mix.

1:06:15 > 1:06:17There's bits about it that I'm not very happy with,

1:06:17 > 1:06:19but there's bits I don't mind.

1:06:19 > 1:06:21It's all a bit rough and a bit rugged.

1:06:21 > 1:06:23HE EXHALES

1:06:23 > 1:06:27- Man.- 15 minutes for pud.

1:06:27 > 1:06:32Warm chocolate and walnut brownies with a salted caramel sauce.

1:06:32 > 1:06:35Ooh! I'm glad I've left room.

1:06:35 > 1:06:37WAYNE CHUCKLES

1:06:41 > 1:06:44I don't know if that's going to set.

1:06:44 > 1:06:47Oh, my God. Oh, the nuts didn't go in.

1:06:51 > 1:06:54Problem is you've got no binding agent,

1:06:54 > 1:06:57so you've got this volcanic mixture of chocolate.

1:06:57 > 1:06:59Are the nuts crunched up when you put them in?

1:06:59 > 1:07:01Yeah, I did it all. I just forgot to put them in.

1:07:01 > 1:07:02Put them in. Mix it through.

1:07:05 > 1:07:07There you go. Look, it's happening.

1:07:07 > 1:07:10- I quite feel like crying right now. - Don't cry.- I won't cry.

1:07:10 > 1:07:12- Is there anything else that was supposed to go in there?- No.

1:07:12 > 1:07:15- Are you sure?- No. - Right. Stick it back in the oven.

1:07:19 > 1:07:22We want that to be sticky, and sticking to the roofs of our mouths.

1:07:22 > 1:07:23Yes.

1:07:23 > 1:07:26And we don't want it to be dry or burnt.

1:07:28 > 1:07:31Now, it's just like some liquid mess.

1:07:31 > 1:07:33Have you got any straws?

1:07:35 > 1:07:37- I'm not helping, am I? - No, not at all.

1:07:51 > 1:07:52Sauce?

1:07:53 > 1:07:57- Yeah.- I love that you guys are still trying to be positive about this.

1:08:09 > 1:08:13We have a brownie with a salted caramel sauce

1:08:13 > 1:08:16and it's a healthier version of a traditional chocolate brownie.

1:08:16 > 1:08:17So there's no dairy in there.

1:08:17 > 1:08:22- Wow.- And also, it's used with coconut sugar and coconut oil.

1:08:22 > 1:08:25- Oh, wow!- Rather than refined sugars and stuff.

1:08:33 > 1:08:35Oh.

1:08:39 > 1:08:43That is absolutely sticking to my teeth.

1:08:43 > 1:08:46A brownie should be spongy, light, delicious.

1:08:46 > 1:08:51That is, unfortunately, it's burnt. It's like a chewy toffee.

1:08:51 > 1:08:56Oh, Marcus, I'm so sorry, but it's not worked, really, has it?

1:09:01 > 1:09:03It's not a chocolate brownie.

1:09:04 > 1:09:07- It's a hockey puck. - That's horrendous.

1:09:09 > 1:09:11Right now I feel a bit like a lost boy.

1:09:13 > 1:09:17Everything went wrong, so...

1:09:17 > 1:09:22I feel like this is kind of like the one that you have to nail

1:09:22 > 1:09:23and I didn't nail it.

1:09:26 > 1:09:28- Alexis.- Yes, mate?

1:09:28 > 1:09:31Six minutes left, old love. Six minutes to go.

1:09:39 > 1:09:41Pan-fried sea bream with asparagus,

1:09:41 > 1:09:45potatoes and peas served in a dill and salmon caviar sauce.

1:09:45 > 1:09:46Hello. That's quite fancy.

1:09:51 > 1:09:52Salmon's quite strong, isn't it?

1:09:52 > 1:09:56So I hope the caviar doesn't get lost in its own flavour.

1:09:58 > 1:10:00But there's one thing I'm going to want from my pan-fried fish

1:10:00 > 1:10:04and that's one side is crispy and the other side is soft.

1:10:07 > 1:10:09Very, very, very nice.

1:10:11 > 1:10:13- That's lovely, mate. - I've not finished yet.

1:10:17 > 1:10:20- You are on time. - Yeah, that looks lovely.

1:10:20 > 1:10:22- Come on, let's go.- Moment of truth.

1:10:22 > 1:10:24- Good lad, go on. - All right, here we go.

1:10:25 > 1:10:27- Hi.- Are you OK?

1:10:27 > 1:10:28- How are you doing?- How are you?

1:10:28 > 1:10:31- Yeah, great, thanks. - Good, thank you. How are you?

1:10:32 > 1:10:36So what you have is pan-fried sea bream

1:10:36 > 1:10:39with asparagus, potatoes and peas,

1:10:39 > 1:10:43with a dill and caviar sauce.

1:10:43 > 1:10:46- Enjoy.- Thank you. - Thank you.- Thank YOU.

1:10:48 > 1:10:50I think this looks absolutely lovely.

1:10:50 > 1:10:53I think this looks like something I would happily have in a restaurant.

1:10:56 > 1:10:58- Mm!- Mm!

1:11:00 > 1:11:03Well, this is absolutely delicious. I can't find fault with it.

1:11:03 > 1:11:06I love the crispiness on the edges of the fish,

1:11:06 > 1:11:10and the centre is still moist, it's not overcooked,

1:11:10 > 1:11:12but the main piece de resistance for me

1:11:12 > 1:11:15is the caviar coming through the sauce all the time.

1:11:15 > 1:11:17It just, like, pings in your mouth.

1:11:17 > 1:11:21I'm with you, Wayne. I love those orange caviar bits,

1:11:21 > 1:11:26the sauce is delicate. Oh, it's just...lovely.

1:11:26 > 1:11:29Do you know what? If I didn't have five more courses to eat,

1:11:29 > 1:11:30I would eat all of this.

1:11:30 > 1:11:32- I'd polish it off.- Me, too.

1:11:36 > 1:11:39Well, I tell you what. That's good. That's very, very good indeed.

1:11:39 > 1:11:42I mean, everything's cooked really well.

1:11:42 > 1:11:44The flavour he's got in there!

1:11:44 > 1:11:45It's grown-up cooking.

1:11:45 > 1:11:48At this stage of the competition, that's fantastic.

1:11:51 > 1:11:56His dessert sounds absolutely delightful - berry millefeuille.

1:11:58 > 1:12:02The one thing he must ensure is that the pastry

1:12:02 > 1:12:04in his millefeuille is crispy.

1:12:06 > 1:12:08We don't want to be dealing with soggy pastry.

1:12:26 > 1:12:30- OK, mate.- Are you done?- No.- Oh.

1:12:30 > 1:12:31Some of these bad boys to go in.

1:12:34 > 1:12:35Are you happy, Alexis?

1:12:35 > 1:12:38Yeah, last mint leaf to go on and I'm good.

1:12:40 > 1:12:42- I'm good.- Good lad.

1:12:42 > 1:12:44- Thank you, sir.- Well done, let's go. - Thank you.- Let's go.

1:12:51 > 1:12:53- Thank you very much.- Wow.

1:12:55 > 1:12:59So you have individual little millefeuille with berries.

1:12:59 > 1:13:02You've got a strawberry, a blackberry and a raspberry.

1:13:02 > 1:13:05Inside you've got Chantilly and you've got a raspberry coulis

1:13:05 > 1:13:07on the side with mint. Enjoy.

1:13:09 > 1:13:12I love the look of it. It looks like a children's playground to me.

1:13:12 > 1:13:15- Yeah.- The little carousels. - Oh, yeah, yes!

1:13:23 > 1:13:27The most impressive thing about this is the sauce,

1:13:27 > 1:13:30because that's been made and feels like something's come together.

1:13:30 > 1:13:32The rest feels a bit like an assembly

1:13:32 > 1:13:34that hasn't quite melded together.

1:13:35 > 1:13:38He hasn't put enough icing sugar in his Chantilly cream,

1:13:38 > 1:13:41so there's no sweetness in the cream,

1:13:41 > 1:13:43and that does need to be there.

1:13:43 > 1:13:48After seeing the presentation, I was really looking forward to digging in

1:13:48 > 1:13:49and I was very disappointed.

1:13:53 > 1:13:56I like that he's used blackberries and strawberries and raspberries

1:13:56 > 1:14:00and made a coulis, you know, played around with presentation.

1:14:00 > 1:14:02Do you know what, at this stage of the game,

1:14:02 > 1:14:04- it's not bad at all, is it?- Yeah.

1:14:11 > 1:14:14I'm hugely relieved, now, that it's done.

1:14:14 > 1:14:18I've done my best, I had no major...

1:14:18 > 1:14:22screw ups. Nothing went terrifically wrong...

1:14:22 > 1:14:24so, I'm hopeful.

1:14:32 > 1:14:35- The lamb cooked how you want it? - Yeah, I think so.

1:14:42 > 1:14:45The difficulty with doing a classic is that everything on the plate

1:14:45 > 1:14:47has to be executed absolutely perfectly.

1:14:50 > 1:14:53- What's got to go on there now? - The jus.

1:14:53 > 1:14:55- And that's it?- Yeah.

1:14:55 > 1:14:56You got a minute left, Donna.

1:15:00 > 1:15:02- Done?- Yeah.- Let's go.

1:15:11 > 1:15:15You've got spring lamb with a herb crust,

1:15:15 > 1:15:19cauliflower puree and some spring vegetables.

1:15:24 > 1:15:28Personal taste, my lamb is a little underdone for me,

1:15:28 > 1:15:30but for many people, that's exactly how they would want it.

1:15:31 > 1:15:33I love the vegetables.

1:15:33 > 1:15:36There's slightly too much cauliflower puree

1:15:36 > 1:15:37on the plate for me,

1:15:37 > 1:15:39and I'm getting absolutely nothing from the gravy,

1:15:39 > 1:15:41which is watery and nonexistent.

1:15:41 > 1:15:45Well, for me, the lamb is perfect, because I like it medium rare.

1:15:45 > 1:15:47I love the crust on the top.

1:15:47 > 1:15:51It's got a very hot, spicy taste to it.

1:15:54 > 1:15:58Donna has managed to get some very, very good flavours on this dish.

1:15:58 > 1:16:01However, I'd like that lamb cooked more.

1:16:01 > 1:16:05My issue right now is rich cauliflower, sweet lamb, herbs,

1:16:05 > 1:16:07mustard, and the richness of rosemary,

1:16:07 > 1:16:09lots of things fighting against each other.

1:16:18 > 1:16:21Donna's dessert is a pink pudding surprise.

1:16:25 > 1:16:26It could be anything, couldn't it?

1:16:29 > 1:16:30Aye, aye.

1:16:31 > 1:16:33- Is that beetroot powder?- Mm-hm.

1:16:34 > 1:16:36And is that just normal strawberry?

1:16:36 > 1:16:39- Yeah, and a little bit of lemon juice.- Righto.

1:16:42 > 1:16:46- What's that?- Mint.- No, it's a little bit of a basil, actually.

1:16:46 > 1:16:48Is this your own invention?

1:16:48 > 1:16:50Sort of is, yes.

1:16:57 > 1:17:00Not sure about that, John. Not sure at all.

1:17:00 > 1:17:04- Oh.- We're looking forward to this, because we have no idea what it is.

1:17:04 > 1:17:06- It's a surprise. - I know it's a surprise.

1:17:06 > 1:17:08Wow.

1:17:08 > 1:17:13Donna's pink pudding surprise is a beetroot and vanilla rice pudding,

1:17:13 > 1:17:17with strawberry jam and fresh wild strawberries,

1:17:17 > 1:17:20topped with basil and beetroot powder.

1:17:22 > 1:17:25I'm a little bit concerned about the texture,

1:17:25 > 1:17:28cos I'm suddenly thinking it looks a bit like a theatrical prop

1:17:28 > 1:17:31and I'm thinking, "Is it going to come out?"

1:17:31 > 1:17:33- Ooh!- It's not moving at all.

1:17:33 > 1:17:35Look, I can turn it right...

1:17:35 > 1:17:38THEY LAUGH

1:17:38 > 1:17:40So, it's not... No.

1:17:40 > 1:17:41It's not going nowhere.

1:17:51 > 1:17:56I'm getting a sense of strawberry jam, but other than that,

1:17:56 > 1:17:58all I'm tasting is sugar.

1:17:58 > 1:18:01I just find it far too stodgy to eat.

1:18:01 > 1:18:04It reminds me of school dinners.

1:18:04 > 1:18:06It's just odd. You can't taste the beetroot,

1:18:06 > 1:18:08you can't taste the basil, and I'm pleased about that.

1:18:08 > 1:18:11But it's extremely sweet.

1:18:11 > 1:18:13I don't think I could eat a whole bowlful.

1:18:13 > 1:18:19I think what I've plated up today is a tasty, acceptable dish.

1:18:19 > 1:18:23I don't know if it's enough to go through to the semifinals,

1:18:23 > 1:18:25but it's definitely a meal I'd be very happy to eat.

1:18:32 > 1:18:34Tommy's main - chicken breast

1:18:34 > 1:18:36in rich cheese and port sauce with mangetout.

1:18:38 > 1:18:42That sounds kind of really yummy.

1:18:42 > 1:18:44Rich cheese and port sauce.

1:18:44 > 1:18:47I'm intrigued by that. It sounds really Christmassy.

1:18:49 > 1:18:52- Happy with the way it's cooked, Tom? - Yeah, it's lovely.

1:18:58 > 1:19:00Smells amazing.

1:19:00 > 1:19:02It tastes amazing, I'm telling you.

1:19:09 > 1:19:11A few more on here.

1:19:17 > 1:19:19Lean and pour.

1:19:24 > 1:19:26Righto.

1:19:26 > 1:19:27OK, that's it. There we go.

1:19:27 > 1:19:30- Not bad, Tom, not bad at all, mate. - Thank you. Thank you.

1:19:31 > 1:19:35- Hey!- I'm here!

1:19:35 > 1:19:38- Hey, Tommy!- How are you? - I'm all right. How are you?

1:19:38 > 1:19:40- Lovely to see you. - Nice to see you.

1:19:40 > 1:19:43- Ladies first.- There you go, sweetheart.- Oh, thank you.

1:19:43 > 1:19:45Thank you. That looks amazing.

1:19:45 > 1:19:52I've done chicken in a rich cheese, port sauce with mangetout.

1:19:52 > 1:19:56- Thank you very much, Tommy.- Enjoy! - It looks really yummy!

1:20:05 > 1:20:09My chicken is so lovely and moist. It's just perfectly cooked.

1:20:09 > 1:20:11There's just one element missing, you know,

1:20:11 > 1:20:15perhaps another vegetable to ping out a bit.

1:20:15 > 1:20:20If I'd come in off a long walk, out of the cold and the rain,

1:20:20 > 1:20:24and Tommy gave me that, I'd kiss him forever.

1:20:26 > 1:20:31That chicken is as perfectly cooked as you can possibly imagine.

1:20:31 > 1:20:32Great, rich creamy sauce.

1:20:32 > 1:20:36Mangetout are good, but I think that dish needs something else.

1:20:41 > 1:20:43How long have you been making lemon possets?

1:20:43 > 1:20:45Three times I've done possets, that's all.

1:20:45 > 1:20:49Tommy's dessert sounds like a perfect pudding for that rich main.

1:20:51 > 1:20:52All right. That's worked, innit?

1:20:52 > 1:20:54- Yeah.- Tommy, you make it look easy.

1:20:54 > 1:20:56Everyone else is running around like lunatics

1:20:56 > 1:20:58and you might as well be doing this in a rocking chair.

1:20:58 > 1:21:00- HE CHUCKLES - Yeah!

1:21:08 > 1:21:11- There we go.- On time. Beautiful. - On time. Let's go and do it.

1:21:19 > 1:21:24I've made for you lemon posset with fruit.

1:21:24 > 1:21:26- Thank you very much. - You're welcome. Enjoy it.

1:21:26 > 1:21:28- Rock on, Tommy! - Rock on, Tommy!

1:21:28 > 1:21:31- You're a legend.- Rock on!

1:21:34 > 1:21:36Mm!

1:21:37 > 1:21:39Mm!

1:21:41 > 1:21:43That's so lovely.

1:21:43 > 1:21:46It's so lemony, it's got zest in it.

1:21:48 > 1:21:49It's just lovely.

1:21:49 > 1:21:51It's absolutely delicious.

1:21:51 > 1:21:55Do you know what? He has really delivered two dishes

1:21:55 > 1:21:58that have been packed with flavour.

1:22:01 > 1:22:04I like it. It's cool, it's firm,

1:22:04 > 1:22:06it's not too sweet, it's not too sharp,

1:22:06 > 1:22:09it's a very, very nice balance.

1:22:09 > 1:22:10His food tastes good.

1:22:10 > 1:22:12The thing is with Tommy

1:22:12 > 1:22:14is that he could probably do a little bit more.

1:22:19 > 1:22:20I weren't worried about the chicken.

1:22:20 > 1:22:24I knew I could do it and I knew it'd be lovely.

1:22:24 > 1:22:28But the posset was the worry, but it came out fantastic.

1:22:31 > 1:22:34That was a great cook-off, and I think that tells us

1:22:34 > 1:22:37a great deal about our contestants.

1:22:41 > 1:22:45By my reckoning, the best cook in the room today was Alexis.

1:22:45 > 1:22:48I agree. I think Alexis did a great job.

1:22:48 > 1:22:50There's no reason, I don't think,

1:22:50 > 1:22:53- why Alexis shouldn't be a semifinalist.- I totally agree.

1:22:53 > 1:22:55I didn't particularly like the tuna dish from Marcus.

1:22:55 > 1:22:57His timing went awry.

1:22:57 > 1:22:59Yeah, the competition got to him.

1:22:59 > 1:23:02I mean, you can see he really cares, but he couldn't quite get it right.

1:23:02 > 1:23:05I mean, that dessert just went wrong and when it started to go wrong,

1:23:05 > 1:23:07he got himself into a bit of a flap.

1:23:07 > 1:23:11Of course, I would love to stay in the competition,

1:23:11 > 1:23:14but I've just got to be realistic about this,

1:23:14 > 1:23:15it's just not going to happen.

1:23:15 > 1:23:21Now, we have to decide who stays and who goes out of Donna and Tommy.

1:23:21 > 1:23:27You, me and the guests in the dining room all agree that Tommy's food

1:23:27 > 1:23:32- tastes good.- His two courses today were really, really tasty.

1:23:32 > 1:23:35I'd just like Tommy to push himself just a little bit more.

1:23:35 > 1:23:38I've done me best, and if I get through,

1:23:38 > 1:23:40I'll be absolutely over the moon.

1:23:40 > 1:23:42I'll be screeching going home on the train.

1:23:44 > 1:23:46Donna is going for it.

1:23:46 > 1:23:48I mean, she's working hard.

1:23:48 > 1:23:53Donna could be a very, very good cook, but she is a bit dangerous.

1:23:53 > 1:23:56There's always something a bit strange in her food.

1:23:56 > 1:23:58I don't know why she just didn't want to give us

1:23:58 > 1:24:00a lovely, delicious rice pudding.

1:24:00 > 1:24:02I feel quite relieved that it's all over.

1:24:02 > 1:24:03My work here is done.

1:24:03 > 1:24:05Who goes on from here?

1:24:05 > 1:24:12Donna with a little less daring or Tommy with a little more daring?

1:24:27 > 1:24:30Thanks for your patience and thanks for your hard work

1:24:30 > 1:24:32throughout the competition.

1:24:34 > 1:24:38We've only got two semifinal places and I've got to tell you,

1:24:38 > 1:24:41our decision today has been really tough.

1:24:47 > 1:24:51Our first semifinalist is Alexis.

1:24:52 > 1:24:54- Good effort, old son. - Thank you. Thank you.

1:24:56 > 1:24:59- Very good.- Well done.- Thank you.

1:25:01 > 1:25:04Our second semifinalist...

1:25:16 > 1:25:17..is Tommy.

1:25:19 > 1:25:21- Well done, Tom.- Thank you.

1:25:21 > 1:25:24- Well done.- Delicious, Tommy. - Well done.

1:25:25 > 1:25:29- Donna, Marcus, thank you so much. - Thank you very much indeed.

1:25:34 > 1:25:36I'm a little bit sad, cos I will miss everyone.

1:25:36 > 1:25:39I've thoroughly enjoyed it, but I always said

1:25:39 > 1:25:42if I got this far, I'd be happy - and I am.

1:25:45 > 1:25:48Part of me is definitely sad to be leaving, but...

1:25:48 > 1:25:51if I was to sit here and be like, "I'm so sad, I deserved to stay in,"

1:25:51 > 1:25:54everyone would be like, "No, you didn't," so...

1:25:59 > 1:26:01How about that?

1:26:02 > 1:26:03- Oh, man.- God, what a ride.

1:26:03 > 1:26:05When I first got here,

1:26:05 > 1:26:07I thought, "I don't want to be the first one out,

1:26:07 > 1:26:09"then I'll be happy." Then, this morning, I was, like,

1:26:09 > 1:26:12"No, I really want to make the semifinals, then I'll be happy."

1:26:12 > 1:26:15I'm sure when we come back in this room, I'll be saying,

1:26:15 > 1:26:17"I want to win it."

1:26:17 > 1:26:18- Cheers, guys.- Thank you so much.

1:26:18 > 1:26:20- Thank you.- Well done.

1:26:20 > 1:26:22- BOTH:- Thank you.

1:26:22 > 1:26:24I'm still trying to take it all in, to be honest.

1:26:24 > 1:26:26I never dreamt that I'd get to the semifinals.

1:26:26 > 1:26:28I mean, it's just crazy.

1:26:28 > 1:26:31Let's see what happens. Cheers.

1:26:35 > 1:26:41Next week - five new celebrities take on the challenge.

1:26:42 > 1:26:44Here we go.

1:26:45 > 1:26:47I'm enjoying this. I haven't eaten your food yet, though.

1:26:47 > 1:26:50Yeah, well that's the thing, innit?

1:26:50 > 1:26:53- I like wok cooking.- Get it off!

1:26:53 > 1:26:56It's a bit feisty, but there's no blood yet.

1:26:58 > 1:27:00It's a tasty, tasty thing.