0:00:02 > 0:00:04Celebrity MasterChef.
0:00:04 > 0:00:06We've got ourselves 20 celebrities
0:00:06 > 0:00:10who want to show us how good they are in the kitchen.
0:00:10 > 0:00:13I'm terrified about cooking for John and Gregg.
0:00:13 > 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.
0:00:21 > 0:00:23I'll just hope for the best,
0:00:23 > 0:00:26otherwise I'll be going tonight!
0:00:26 > 0:00:28I am taking it deadly seriously.
0:00:28 > 0:00:31Who's not just going to be a flash in a pan?
0:00:31 > 0:00:35Light the oven, set the stove, sharpen your knives, let's go.
0:00:45 > 0:00:48These five celebrities are taking on the challenge to become
0:00:48 > 0:00:51the next MasterChef champion.
0:00:51 > 0:00:57But at the end of today, only the best cooks will make it through.
0:00:57 > 0:01:00Very excited to be involved in the MasterChef competition.
0:01:00 > 0:01:01And then it arrives
0:01:01 > 0:01:04and you realise you haven't done anything apart from open
0:01:04 > 0:01:05a tin of baked beans for two years.
0:01:05 > 0:01:10I cook every day, cos if we don't eat, we die.
0:01:10 > 0:01:13So I suppose you've got to cook to live.
0:01:13 > 0:01:16I'm going to feel like I am in a pressure cooker,
0:01:16 > 0:01:19but it'll be all right, I think. Hopefully.
0:01:19 > 0:01:23Cooking for John and Gregg - quite nerve-racking.
0:01:23 > 0:01:25I'm like a rabbit in headlights sometimes
0:01:25 > 0:01:27so you might see me with pure fear, just standing there,
0:01:27 > 0:01:29not knowing what to do.
0:01:29 > 0:01:32Hopefully I might be able to sabotage one of their meals
0:01:32 > 0:01:34and that might get me through,
0:01:34 > 0:01:36because if you're not caught, it's not cheating.
0:01:38 > 0:01:39Oh!
0:01:56 > 0:01:58Welcome to Celebrity MasterChef...
0:02:00 > 0:02:02..your chance to show the whole country
0:02:02 > 0:02:04what a marvellous cook you are.
0:02:06 > 0:02:08This is a mystery box.
0:02:08 > 0:02:11Under that box, you all have a set of ingredients,
0:02:11 > 0:02:12you have the same ingredients,
0:02:12 > 0:02:15and we're going to ask you to cook for us
0:02:15 > 0:02:18one dish in 50 minutes.
0:02:19 > 0:02:24It could be sweet, it could be savoury - it's totally up to you.
0:02:24 > 0:02:27Ladies and gentlemen, reveal your ingredients.
0:02:29 > 0:02:31- AMELLE:- Oh!
0:02:37 > 0:02:40The celebrities have been given
0:02:40 > 0:02:43a box of ingredients from Southeast Asia,
0:02:43 > 0:02:47including king prawns, chilli,
0:02:47 > 0:02:51noodles, rice,
0:02:51 > 0:02:54Thai shallots, water chestnuts,
0:02:54 > 0:02:56mango,
0:02:56 > 0:03:01and a selection of sauces, herbs and spices.
0:03:01 > 0:03:04Ladies and gentlemen, 50 minutes,
0:03:04 > 0:03:05let's cook.
0:03:09 > 0:03:11What the hell are these?
0:03:17 > 0:03:20Very, very broad brush strokes, these are.
0:03:20 > 0:03:23The fact you have actually written some notes is impressive!
0:03:23 > 0:03:24Yeah(!)
0:03:27 > 0:03:29Musician-turned-vicar Richard Coles
0:03:29 > 0:03:34was once half of the 1980s pop duo the Communards.
0:03:34 > 0:03:37I had my first-ever cookery anxiety dream last night.
0:03:37 > 0:03:39I can't remember what was on
0:03:39 > 0:03:42but it was something I had to get out the oven
0:03:42 > 0:03:44and it was too late, and it had all gone horribly wrong.
0:03:44 > 0:03:47So let's hope that's not a prophecy.
0:03:49 > 0:03:51Richard, you look remarkably comfortable.
0:03:51 > 0:03:54Yes. Beneath that exterior, there is a palpitating heart
0:03:54 > 0:03:57- and a lot of adrenaline happening. - What are you going to cook?
0:03:57 > 0:04:00I think I'm going to do something prawn-y,
0:04:00 > 0:04:03something with coconut milk and coriander, and maybe a bit of rice.
0:04:03 > 0:04:07- Something simple but delicious, I hope.- So, you're quite comfortable with this?
0:04:07 > 0:04:10Yeah. There are a couple of things missing, which will throw me a bit.
0:04:10 > 0:04:13- What's missing?- Some kind of shallot-y, onion-y thing.
0:04:13 > 0:04:16- Oh, right!- And what else were you looking for?
0:04:16 > 0:04:19Some inspiration. If you've got any of that, I'd be grateful.
0:04:19 > 0:04:22Well, mate, if you can't get it...
0:04:22 > 0:04:24I used it all up this week already!
0:04:28 > 0:04:32He's got a plan. He knows he's going to cook rice and a prawn dish.
0:04:32 > 0:04:34It's now making sure it's full of flavour.
0:04:39 > 0:04:42Do I take them off, or do I leave them on?
0:04:42 > 0:04:46- Forget it. Here we go. - You're not peeling them.- No.
0:04:47 > 0:04:53R&B band Blue's Simon Webbe enjoys cooking simple but tasty meals.
0:04:53 > 0:04:57I'm more of that seven-minute meal man.
0:04:57 > 0:05:00I can marinate my chicken, put my broccoli in the microwave
0:05:00 > 0:05:03and in seven minutes I can time it all right
0:05:03 > 0:05:05and I'm sitting at the table eating my food.
0:05:05 > 0:05:07But to do something like this
0:05:07 > 0:05:11will probably need a little bit more professionalism.
0:05:13 > 0:05:16- Si, we met before on Strictly. - Yeah.- What I want to know is,
0:05:16 > 0:05:19are you going to spend longer cooking than I did dancing?
0:05:19 > 0:05:21Hopefully, yes.
0:05:21 > 0:05:23Hopefully, I'll still be in the second round.
0:05:23 > 0:05:25But this has thrown me off,
0:05:25 > 0:05:27because I've never done Southeast Asian food before.
0:05:27 > 0:05:30So, what do you plan on making and how are you going to do it?
0:05:30 > 0:05:32I don't know. I really don't know.
0:05:32 > 0:05:34I'm just going to put a load of things in here
0:05:34 > 0:05:36- and hope that it all comes together nicely.- Seriously?
0:05:36 > 0:05:38Seriously.
0:05:38 > 0:05:41Right. John will be tasting your food first, Simon!
0:05:41 > 0:05:43- All right.- Best of luck. - All right. Thank you.
0:05:43 > 0:05:46Oh, here we go.
0:05:49 > 0:05:51He's got some prawns, vegetables,
0:05:51 > 0:05:54garlic and ginger, and he's making some stir-fry.
0:05:54 > 0:05:57I think that Simon knows exactly what he's up to.
0:05:59 > 0:06:03You're halfway. You've got 25 minutes left.
0:06:03 > 0:06:05Time for half an orange, Neil.
0:06:05 > 0:06:09Neil Back is former England rugby captain
0:06:09 > 0:06:12and 2003 World Cup winner.
0:06:12 > 0:06:14I enter things to win it.
0:06:14 > 0:06:18One of my mantras in life is, "never fail through lack of effort,"
0:06:18 > 0:06:21so there'll be plenty of effort and if I'm not good enough,
0:06:21 > 0:06:23it's because I'm not good enough.
0:06:25 > 0:06:28- Do you do much cooking at home? - I do cook from time to time.
0:06:28 > 0:06:32I do throw my hand up there to do the Sunday roast.
0:06:32 > 0:06:34How did you feel when you opened the box?
0:06:34 > 0:06:36I know what I'm going to cook,
0:06:36 > 0:06:40- but I'm not going to share that with you now.- Why?- It may change!
0:06:40 > 0:06:42Look, what do you fancy doing?
0:06:42 > 0:06:46I thought of a stir-fry but it might end up in an omelette.
0:06:46 > 0:06:48A tasty, nutritional omelette.
0:06:48 > 0:06:50I don't want to put you under any pressure,
0:06:50 > 0:06:52but two of your team-mates have won this competition,
0:06:52 > 0:06:54Phil Vickery and Matt Dawson.
0:06:54 > 0:06:56They have. I am blatantly aware of that
0:06:56 > 0:06:58and I wish you hadn't reminded me!
0:07:02 > 0:07:06Right now, from Neil, he's crushed some garlic, peeled a few prawns,
0:07:06 > 0:07:09played around with a few ingredients
0:07:09 > 0:07:12but what he's going to deliver, I'm not quite sure.
0:07:12 > 0:07:13The reason is, nor is he.
0:07:16 > 0:07:1915 minutes.
0:07:19 > 0:07:22I'm enjoying this! I haven't eaten your food yet, though.
0:07:22 > 0:07:24That's the thing, innit?
0:07:24 > 0:07:27Former member of the pop group Sugababes,
0:07:27 > 0:07:31Amelle Berrabah only recently got back into cooking.
0:07:31 > 0:07:34Being in Sugababes for eight years, I hardly ever cooked.
0:07:34 > 0:07:38So it's actually really nice to be able just to cook again.
0:07:38 > 0:07:40Normally, it goes well.
0:07:43 > 0:07:45Amelle, you look very comfortable, you look very happy. Are you?
0:07:45 > 0:07:48I was a little bit scared as soon as I saw it.
0:07:48 > 0:07:50I was like, "I haven't done prawns in ages!"
0:07:50 > 0:07:53But I've done a little bit of rice, I do rice quite often.
0:07:53 > 0:07:56- Normally it works.- Was there lots of cooking when you were growing up?
0:07:56 > 0:07:59Loads. I come from a Moroccan family,
0:07:59 > 0:08:02so food is a very big deal in Moroccan culture.
0:08:02 > 0:08:05So I have always watched my mum cooking,
0:08:05 > 0:08:07and she told me to do little jobs like, "Chop this quickly."
0:08:07 > 0:08:10- Amelle, you're a cook. - Hopefully, you'll like it.
0:08:10 > 0:08:12- Yeah.- Thank you.
0:08:14 > 0:08:16Amelle is full of confidence.
0:08:16 > 0:08:19She's cooking prawns, whole slice of lemon...
0:08:19 > 0:08:22I do know that if the rice is done well,
0:08:22 > 0:08:24I'll be very, very happy
0:08:24 > 0:08:27because there's not much worse than gluggy rice.
0:08:27 > 0:08:29As I tend to my dodgy rice...
0:08:33 > 0:08:38Laila Morse is one of EastEnders' longest-serving cast members.
0:08:40 > 0:08:44I'm not an experimental person in the kitchen, no.
0:08:44 > 0:08:46So I can have ham, egg and chips,
0:08:46 > 0:08:48sausages, mash and onions,
0:08:48 > 0:08:50stuffed hearts...
0:08:50 > 0:08:54So I'm just a plain, ordinary cook, I suppose.
0:08:58 > 0:09:01- Laila, you're from Bermondsey. - Yeah.- So am I.
0:09:01 > 0:09:04- Are you?- Did you used to go down the Old Kent Road?
0:09:04 > 0:09:06- Yeah...- I just wondered if me and you might've had a snog
0:09:06 > 0:09:09- behind a bus shelter one afternoon. - You never know.
0:09:09 > 0:09:12What about this stuff? Do you cook this at home?
0:09:12 > 0:09:15No! I don't even know what I've put in here, half of it.
0:09:15 > 0:09:18I've just looked at it, cut it up and shoved it in.
0:09:18 > 0:09:20What would you say you're cooking now?
0:09:20 > 0:09:25Prawns with a mixture of Chinese chestnuts, a bit of coriander.
0:09:25 > 0:09:28- What are you going to serve it with? - There's a bit of lettuce there.
0:09:28 > 0:09:31I could put that on a plate and put that on top of it.
0:09:31 > 0:09:33You remind me of a school dinner lady.
0:09:33 > 0:09:35SHE LAUGHS
0:09:39 > 0:09:41I really like Laila's approach.
0:09:41 > 0:09:43She's never cooked with many of the ingredients,
0:09:43 > 0:09:46so what she's done is taken the things she knows.
0:09:46 > 0:09:49She's peeled her prawns, prepared them properly,
0:09:49 > 0:09:51chopped everything up with care.
0:09:51 > 0:09:54Let's just hope it tastes really good.
0:09:54 > 0:09:56I think that's done.
0:09:58 > 0:10:02This has got to be THE worst rice I think I've ever done.
0:10:02 > 0:10:04You've got three minutes left.
0:10:04 > 0:10:07I suggest you get it on a plate, in a bowl.
0:10:07 > 0:10:09You've got three minutes.
0:10:09 > 0:10:13There's very little I can do, beyond what I've already done, I think.
0:10:13 > 0:10:15So it's going to happen.
0:10:19 > 0:10:24It is what it is. But they might like it, so...you never know.
0:10:34 > 0:10:37That's it, stop! Stop. Your time's up.
0:10:41 > 0:10:43I don't know what I did.
0:10:43 > 0:10:44HE LAUGHS
0:10:44 > 0:10:49- I'm still shaking.- I didn't even know what half the stuff was there.
0:10:49 > 0:10:52- That's really nice. - That's just aesthetic.
0:10:52 > 0:10:54- But it's very nice.- Well...- Cheffy.
0:10:56 > 0:11:04First up is actor Laila, who's made a stir-fry of prawns, bean sprouts,
0:11:04 > 0:11:09mushrooms, water chestnuts, ginger, garlic and coriander.
0:11:09 > 0:11:12Why have we got it in two piles?
0:11:12 > 0:11:15- I don't know!- Is it a his and hers?
0:11:15 > 0:11:17It could be, if you want it to be!
0:11:17 > 0:11:21- I don't know why you did that. - It looks a bit silly, doesn't it?
0:11:27 > 0:11:30I can taste a fair bit of ginger, a fair amount of garlic.
0:11:30 > 0:11:34That's powerful. This isn't your normal style of food.
0:11:34 > 0:11:37I think you've been very brave with this, and I really like it.
0:11:37 > 0:11:39- Thank you.- You can taste the mushrooms, they're strong.
0:11:39 > 0:11:42The prawns are cooked beautifully, lots and lots of herbs.
0:11:42 > 0:11:44It's a tasty, tasty thing.
0:11:44 > 0:11:46I like the prawns a LOT.
0:11:46 > 0:11:48Thank you.
0:11:50 > 0:11:54Well done. See, you surprised yourself there!
0:11:55 > 0:11:58Yeah, I feel more relieved now that's done,
0:11:58 > 0:12:00but no way that I'm going to say,
0:12:00 > 0:12:03"Well, yeah, I feel comfortable," cos I still don't, you know?
0:12:03 > 0:12:05That's just me.
0:12:06 > 0:12:12Former model and singer Simon has cooked prawns with fresh mango,
0:12:12 > 0:12:17served with udon noodles, mushrooms, bean sprouts, chilli,
0:12:17 > 0:12:21peanut butter, lime and coriander.
0:12:26 > 0:12:28Whoa!
0:12:29 > 0:12:33You've got heat in there, you've got the natural sweetness of prawns,
0:12:33 > 0:12:35you've got a lot of sharp lime, which I really like.
0:12:35 > 0:12:38It's nicely seasoned. I think your flavours are good.
0:12:38 > 0:12:40It's just... Your dish is scruffy.
0:12:40 > 0:12:44What you've actually got here is the flavours of a satay.
0:12:44 > 0:12:48Peanut butter, the lovely prawns. They're cooked really, really well.
0:12:48 > 0:12:50The only weird thing is mango.
0:12:50 > 0:12:53Mango and prawns is not something I've had before.
0:12:53 > 0:12:55- Nor do I want again.- Right.
0:12:59 > 0:13:01Oh, I definitely winged it today,
0:13:01 > 0:13:05because I've never done a stir-fry, and it turned out all right.
0:13:08 > 0:13:13Former rugby player Neil has cooked king prawns with broccoli,
0:13:13 > 0:13:18bean sprouts, chilli, cashew nuts mushrooms and Chinese leaves,
0:13:18 > 0:13:23served with rice and a chilli fish sauce.
0:13:24 > 0:13:27I haven't eaten it yet, but I'm impressed.
0:13:27 > 0:13:28Impressed by how that looks.
0:13:39 > 0:13:43I love the rice. I think the rice and your fish sauce on the side is great.
0:13:43 > 0:13:46- Thank you.- You've got the lovely flavour of those woody mushrooms
0:13:46 > 0:13:47and the sweet, salty prawns.
0:13:47 > 0:13:50The cabbage is releasing juice from the vegetables, it's great.
0:13:50 > 0:13:53Crunch of nuts is wonderful.
0:13:53 > 0:13:55I love the sweet crunch
0:13:55 > 0:13:59of all those vegetables that you've cooked really, really gently.
0:13:59 > 0:14:02Your flavours are great. You've got saltiness, ginger, garlic.
0:14:02 > 0:14:05- Really good. Really, really good. - Thanks very much.- Good job.
0:14:05 > 0:14:06Thank you.
0:14:11 > 0:14:13Oh, my God,
0:14:13 > 0:14:17I was so nervous, but I'm pleased with my performance.
0:14:17 > 0:14:19I didn't know what to expect.
0:14:19 > 0:14:24It was walking into the unknown, but I'm happy with my start.
0:14:27 > 0:14:32Ex-Sugababe Amelle has done a stir-fry of king prawns, broccoli,
0:14:32 > 0:14:39bean sprouts and pak choi, coated in sesame seeds, and served with rice.
0:14:47 > 0:14:50Your prawns are sweet and nicely cooked.
0:14:50 > 0:14:53You've got a smoky flavour, but most of that's on the shell.
0:14:53 > 0:14:56Your vegetables are sympathetically cooked, they've still got a crunch,
0:14:56 > 0:14:58and they've got lovely sesame all over them.
0:14:58 > 0:15:01The one thing that I can't quite work out is your rice.
0:15:01 > 0:15:04- Yeah, I knew you were going to say that.- It's really gluggy.
0:15:04 > 0:15:06There is a sound that I don't normally associate with rice,
0:15:06 > 0:15:09- which you have, which is...boing! - Oh...
0:15:09 > 0:15:13I actually can't believe it, I'm looking at it going,
0:15:13 > 0:15:15"I can't believe it!" Honestly.
0:15:15 > 0:15:19Amelle, I've got a feeling you've had a bit of first-day nerves.
0:15:19 > 0:15:23Yeah, I'd say I did, yeah. Thank you very much.
0:15:23 > 0:15:24Oh...
0:15:27 > 0:15:30I found that challenge pretty tough, to be honest.
0:15:30 > 0:15:34I wish I'd just handled the rice better, I really do.
0:15:37 > 0:15:43Finally, vicar Richard has cooked king prawns, broccoli, bean sprouts,
0:15:43 > 0:15:49cashew nuts and Thai shallots in coconut milk, served with rice.
0:15:57 > 0:15:58Your rice is nicely cooked.
0:15:58 > 0:16:02The sauce that the rice has soaked up gives lots of flavour.
0:16:02 > 0:16:05Your prawns are brilliantly cooked, your vegetables are nice.
0:16:05 > 0:16:09- Not bad at all. Well done.- Thanks. - Unmistakably the flavours of Asia.
0:16:09 > 0:16:13Saltiness from the prawns, lots and lots of vegetables.
0:16:13 > 0:16:16You've got real pungent ginger in the background as well.
0:16:16 > 0:16:18- I think that's great.- Well done.
0:16:18 > 0:16:21- I'd say that's a pretty good start, mate.- Thank you.
0:16:25 > 0:16:29I don't think I've ever been put on the spot in that way before,
0:16:29 > 0:16:33but it's good to have had that baptism of fire
0:16:33 > 0:16:36because now I think I won't be quite so overwhelmed by it.
0:16:38 > 0:16:41What I think is really fascinating about this round
0:16:41 > 0:16:45is that most of them said, "I don't really cook Asian flavours."
0:16:45 > 0:16:47Well, they seemed to deliver them.
0:16:49 > 0:16:51And that fills me with confidence.
0:16:51 > 0:16:53There's promise in here.
0:16:53 > 0:16:57I think we've got two really good cooks.
0:16:58 > 0:17:00We'll find out soon enough.
0:17:00 > 0:17:03Let's see how they get on in a professional kitchen.
0:17:11 > 0:17:13It's day two...
0:17:15 > 0:17:19..and the five celebrities have been split into two groups.
0:17:19 > 0:17:23They're on their way to a busy London restaurant.
0:17:24 > 0:17:27I'm absolutely cacking myself.
0:17:27 > 0:17:30What if a meal's prepared and it's sent back?
0:17:30 > 0:17:32I'll go, "Oi, Eat that or you'll wear it!"
0:17:32 > 0:17:34LAUGHTER
0:17:34 > 0:17:36Yeah!
0:17:39 > 0:17:44Laila, Neil and Simon will be cooking at Zebrano...
0:17:46 > 0:17:50..a modern European restaurant in the City of London.
0:17:52 > 0:17:56- Oh, my God!- Zebrano. Is that Italian?
0:17:56 > 0:18:02Service will be run by executive chef Chris McCormick.
0:18:02 > 0:18:04- Morning, guys.- Hello.
0:18:04 > 0:18:08Very busy lunch today. Today is all about keeping the standards.
0:18:08 > 0:18:11If it's not good enough, it will come straight back.
0:18:11 > 0:18:13OK? Let's crack on.
0:18:18 > 0:18:21Laila will be in charge of the starter -
0:18:21 > 0:18:24braised pork cheeks,
0:18:24 > 0:18:28Mangalitsa black pudding, apple and pickled girolles.
0:18:30 > 0:18:33Just drop these in, just to warm them through.
0:18:33 > 0:18:36- We don't want any colour on them. - What are they, like mushrooms?- Yeah.
0:18:36 > 0:18:40Don't colour the black pudding too much.
0:18:40 > 0:18:42Pork cheeks.
0:18:42 > 0:18:46- Nice glaze.- And it's thickening up as well, innit?- Yes.
0:18:46 > 0:18:49That's where you want to stop.
0:18:49 > 0:18:51Plating.
0:18:51 > 0:18:53Black pudding in the middle,
0:18:53 > 0:18:56a couple of blobs of apple puree...
0:19:04 > 0:19:08..then we've got some pork skin, which we've dehydrated
0:19:08 > 0:19:10and then deep-fried.
0:19:11 > 0:19:14So, there we have it - some braised pork cheek,
0:19:14 > 0:19:16black pudding and apple.
0:19:17 > 0:19:20This is what we are looking for, every single plate.
0:19:20 > 0:19:23Do you think you can do this?
0:19:23 > 0:19:24I'll have a go.
0:19:24 > 0:19:26SHE CHUCKLES
0:19:26 > 0:19:30It looks easy, but whether I can do it as good as you,
0:19:30 > 0:19:32that's another question. But I'll try.
0:19:32 > 0:19:35- I'll try my best to get it like that.- Excellent.
0:19:35 > 0:19:39Simon is responsible for one of the main courses.
0:19:39 > 0:19:44His dish is malt-brined beef fillet with braised ox tail...
0:19:44 > 0:19:48Slowly glazing your oxtails in the sauce. Yeah?
0:19:48 > 0:19:52..charred Savoy cabbage and Roscoff onions.
0:19:52 > 0:19:55What's the reason for blackening it?
0:19:55 > 0:19:59- So you just get that really charred, roast flavour.- Right.
0:19:59 > 0:20:04The braised oxtail is then placed inside the charred Roscoff onion
0:20:04 > 0:20:07and topped with sour cheese-and-onion breadcrumbs.
0:20:07 > 0:20:10You can start colouring the beef.
0:20:10 > 0:20:11Butter...
0:20:11 > 0:20:15Simon will have to cook each beef fillet to order...
0:20:15 > 0:20:16Take it out.
0:20:16 > 0:20:19..exactly to customers' requirements.
0:20:19 > 0:20:22- OK.- And then we can plate up.
0:20:22 > 0:20:25Salsify, two pieces in there.
0:20:27 > 0:20:30- Smoked garlic puree.- Mm-hm.
0:20:34 > 0:20:36Sauce - we serve on the side.
0:20:36 > 0:20:38It goes to the table.
0:20:38 > 0:20:40You just pour...
0:20:40 > 0:20:43Yeah? Really nice, clean...
0:20:48 > 0:20:50That's what a steak's supposed to look like.
0:20:54 > 0:20:58My word. I can't believe I'm going to be doing this.
0:20:58 > 0:21:01I hope it tastes as good when I do it.
0:21:02 > 0:21:06Neil will be in charge of the seared halibut...
0:21:06 > 0:21:09- Very technical dish.- Yeah. - Timing is very crucial.- OK.
0:21:09 > 0:21:11Because we cannot wait on the fish.
0:21:11 > 0:21:18..and wild mushrooms served with polenta and Jerusalem artichokes.
0:21:18 > 0:21:20Is that colour good or...
0:21:20 > 0:21:22Yeah, that's the colour you want, that you're looking for.
0:21:27 > 0:21:30You've got artichoke puree...
0:21:31 > 0:21:33Check the fish.
0:21:33 > 0:21:35Nice golden crust.
0:21:35 > 0:21:37Wild mushrooms.
0:21:41 > 0:21:44And then we finish it off - because there's no sauce -
0:21:44 > 0:21:48with a little rapeseed oil. Do you think you can manage that?
0:21:48 > 0:21:52- I'll give it a go. Are you going to show me again?- No.- Oh!
0:21:56 > 0:22:01Everything you see on this plate now will be on my plate,
0:22:01 > 0:22:03but whether it looks like that and tastes like that
0:22:03 > 0:22:05will be a different matter.
0:22:07 > 0:22:09Across town in the West End,
0:22:09 > 0:22:14Richard and Amelle are arriving at Asia de Cuba...
0:22:17 > 0:22:21..which serves dishes inspired by old Havana's Chinatown.
0:22:23 > 0:22:27Running the pass is Cuban-born executive chef...
0:22:27 > 0:22:29- Hi, guys.- Hello!- Good afternoon!
0:22:29 > 0:22:31..Luis Pous.
0:22:31 > 0:22:34OK, guys, we've got between 60 to 80 covers today.
0:22:34 > 0:22:37Our customers have high expectations on our food,
0:22:37 > 0:22:41- so you guys better deliver, OK. - Of course!- So, welcome.
0:22:41 > 0:22:42We'll try. Thank you.
0:22:46 > 0:22:50Richard will be in charge of the wok-seared scallops starter.
0:22:50 > 0:22:53The wok is not an easy thing to do.
0:22:53 > 0:22:56- It's the most challenging station in my kitchen.- OK.
0:22:56 > 0:23:00You add the chilli at the end, so it doesn't get burned.
0:23:00 > 0:23:03You've got to be careful that you don't overcook it.
0:23:03 > 0:23:05See how beautiful the colour is?
0:23:06 > 0:23:08You let it sit right here.
0:23:08 > 0:23:10You salt...
0:23:10 > 0:23:13The scallops are served with black rice,
0:23:13 > 0:23:15black beans and roasted cauliflower.
0:23:15 > 0:23:19- The most important thing here is that you don't burn the rice. All right?- Yeah.
0:23:19 > 0:23:23The most you can do is two at a time,
0:23:23 > 0:23:25- if you've got skills. - If you've got skills...
0:23:25 > 0:23:29- You don't have skills?- No. - OK, so you do one at a time.- OK!
0:23:29 > 0:23:31We're ready to plate right now.
0:23:31 > 0:23:34We just put a little bit of garlic aioli on the bottom.
0:23:34 > 0:23:36Nice colourful dish.
0:23:36 > 0:23:39- Smells delicious, huh?- Really good.
0:23:39 > 0:23:42A little bit of chives, put a little bit more garlic aioli.
0:23:42 > 0:23:45This is one of the most popular dishes.
0:23:45 > 0:23:47Make sure you do it correct every time.
0:23:47 > 0:23:49- OK?- Yeah.- There you have it.
0:23:49 > 0:23:52Chilli-rubbed scallops with black rice and black beans.
0:23:52 > 0:23:54- This is the hardest station in the restaurant.- OK.
0:23:54 > 0:23:58So it's going to be a hard day for you, I can see it coming.
0:23:58 > 0:24:00- All right. Thanks, Chef. I'll try not to ruin it.- OK.
0:24:03 > 0:24:05I'm not confident I can reach these levels.
0:24:05 > 0:24:09I'll just try not to burn the restaurant down. Burn myself!
0:24:09 > 0:24:11Can I have a taxi home, please?
0:24:12 > 0:24:18Amelle's dish is cumin-crusted tuna steak with white bean puree,
0:24:18 > 0:24:22spinach in a confit garlic vinaigrette,
0:24:22 > 0:24:24and a chorizo and shallot oil.
0:24:24 > 0:24:27Wow! It smells amazing.
0:24:28 > 0:24:32Now, we're going to go to sear, which is the most important part.
0:24:32 > 0:24:34- OK.- We like it medium rare.
0:24:34 > 0:24:38It's very, very easy to overcook it in the heat of the moment,
0:24:38 > 0:24:41when you're very busy. So when it's overcooked, it's done.
0:24:41 > 0:24:44- You waste your fish.- You ruin it.
0:24:44 > 0:24:47- You ruin our costs, if you don't take care of it.- Oh, no!
0:24:47 > 0:24:50See, it's perfect, so you start the tuna.
0:24:50 > 0:24:54Cut the first part, there you go.
0:24:54 > 0:24:57Start and then hold it, OK?
0:24:57 > 0:24:58Start...
0:25:01 > 0:25:03Oh, golly gosh.
0:25:03 > 0:25:05You put the white bean puree...
0:25:12 > 0:25:15Just a little bit of the chorizo...
0:25:16 > 0:25:18And then you get the oil.
0:25:20 > 0:25:22This is the dish, OK?
0:25:22 > 0:25:24- Oh, wow!- You've got to make sure they all look like that.
0:25:24 > 0:25:26OK, I'll try my best.
0:25:26 > 0:25:28- Yeah.- The customers expect them to be this way so...
0:25:28 > 0:25:31OK, yep, I can do this, guys. It's going to be all right.
0:25:31 > 0:25:33HE LAUGHS
0:25:36 > 0:25:42It's midday, and across London lunch service is moments away.
0:25:43 > 0:25:46- Good luck, Richard. - Thank you very much.
0:25:46 > 0:25:47Mwah, mwah.
0:25:49 > 0:25:51Over in the City...
0:25:51 > 0:25:53All right, guys, first check.
0:25:53 > 0:25:56Three covers. One pork, one goat's cheese, one scallop.
0:25:56 > 0:25:58Main course - two beef and a halibut.
0:25:58 > 0:25:59- Ready.- OK, Chef.
0:25:59 > 0:26:04Laila is first to step up with her pork cheek starter.
0:26:04 > 0:26:06SHE SIGHS
0:26:11 > 0:26:13All right, Laila, how long?
0:26:13 > 0:26:16- How long for the first one?- Erm....
0:26:16 > 0:26:18I don't know.
0:26:18 > 0:26:19Five minutes?
0:26:19 > 0:26:22Oh, dear.
0:26:25 > 0:26:27You need to pick it up a little bit, yeah? Laila?
0:26:27 > 0:26:29- Laila?- Yeah, yeah, I'm listening.
0:26:29 > 0:26:33- You need to answer me so I know that you've heard me.- Sorry. Yes, Chef.
0:26:36 > 0:26:38Right, remember how I plated it?
0:26:38 > 0:26:39Yeah, well, I'm trying to, so...
0:26:44 > 0:26:47- Go on, go on, go on. Quick, quick. - I know. My hands are shaking.
0:26:47 > 0:26:50You don't need to be nervous, Laila.
0:26:50 > 0:26:53Well, there is, when you've never done it before.
0:26:55 > 0:26:58I think this is worse than having a baby.
0:27:01 > 0:27:03Service, please.
0:27:04 > 0:27:06Hey, Laila, really good start.
0:27:06 > 0:27:10- Oh, wow!- So you just need to pick up the pace a little bit.- OK.
0:27:13 > 0:27:18Simon and Neil are up next with their main courses.
0:27:18 > 0:27:19OK, let's go.
0:27:19 > 0:27:23Three beef - one well done, one medium - and two halibut.
0:27:23 > 0:27:25- Yes, Chef.- How long?
0:27:25 > 0:27:28- Six minutes.- Six minutes.
0:27:28 > 0:27:30It needs to come together, guys.
0:27:30 > 0:27:34Neil and Simon must now coordinate their orders
0:27:34 > 0:27:37so they come to the pass at the same time.
0:27:37 > 0:27:42I don't know what I'm doing now I'm talking. Erm, right, oil.
0:27:42 > 0:27:45I'm under so much pressure to get it done
0:27:45 > 0:27:49and I've got to remember that one of these has got to be well done.
0:27:51 > 0:27:54- Neil, get that first halibut off. - OK.- Get it turned...
0:27:54 > 0:27:56Get it turned and get it off.
0:27:59 > 0:28:02You need to start them artichokes again, Neil.
0:28:02 > 0:28:05- Too dark, yeah?- Yeah.- Start again.
0:28:05 > 0:28:10Yeah, it's a bit feisty, but there's no blood yet.
0:28:12 > 0:28:15- How long now, Simon? - Give me three minutes.
0:28:15 > 0:28:18- OK.- Three minutes. What do I do next? What do I do next?
0:28:18 > 0:28:22Argh! These things keep sliding out my hands!
0:28:22 > 0:28:24Nearly there, nearly there.
0:28:24 > 0:28:27Oh, man, they wanted it well done.
0:28:28 > 0:28:30Sorry, mate.
0:28:30 > 0:28:33No, don't squeeze it. That's it. Get it off.
0:28:34 > 0:28:38Yeah? You know how to plate it, yeah? You remember?
0:28:38 > 0:28:40Sorry, Chef. Yes, Chef.
0:28:42 > 0:28:44It's all getting cold. You need to be together.
0:28:44 > 0:28:47- Quickly, quickly.- You all right there, mate?
0:28:49 > 0:28:53You need to be a lot more delicate when you're plating.
0:28:53 > 0:28:55Right, sauce?
0:28:57 > 0:28:59Rapeseed oil.
0:28:59 > 0:29:02- Whoa, whoa, whoa, whoa! That's enough.- That's perfect, Chef.
0:29:02 > 0:29:04It's not perfect.
0:29:04 > 0:29:08You'll get better on the next one. Right, one more halibut, yeah?
0:29:08 > 0:29:09Let's go.
0:29:09 > 0:29:12Starters gone on two beef and a halibut.
0:29:12 > 0:29:14- Away.- Five minutes on yours, yeah?
0:29:14 > 0:29:17- It's getting harder and harder. - Yeah.
0:29:18 > 0:29:20Over in the West End...
0:29:20 > 0:29:23All right, guys, it's about crunch time now, OK?
0:29:23 > 0:29:25So it's going to get serious, all right?
0:29:25 > 0:29:30- Yes, Chef.- ..service is in full swing for Amelle and Richard.
0:29:30 > 0:29:32- It's about to get ugly.- Yes, Chef.
0:29:32 > 0:29:35Amelle, you've got a total of seven or eight right now.
0:29:35 > 0:29:37- Eight, I think, no?- Yeah, eight tunas, Chef.
0:29:37 > 0:29:41With so many orders on, Amelle must make sure she maintains
0:29:41 > 0:29:44the high standards of the restaurant.
0:29:44 > 0:29:47Yeah, this is really hard.
0:29:49 > 0:29:52Each tuna steak must be cooked medium rare...
0:29:53 > 0:29:58..before being delicately cut into perfect slices.
0:30:00 > 0:30:03Move the knife, don't smash the tuna.
0:30:03 > 0:30:06- I'm so sorry.- Being sorry's not going to fix it.
0:30:06 > 0:30:08Just take your time and do it right, OK?
0:30:08 > 0:30:12OK, Chef. I'm not happy at all, to be honest.
0:30:12 > 0:30:15I don't think he's even going to want to serve this.
0:30:15 > 0:30:17No!
0:30:17 > 0:30:19I've really messed this one up.
0:30:19 > 0:30:22I've basically forgotten to do this first...
0:30:22 > 0:30:24so I've had to re-plate.
0:30:26 > 0:30:27I can't actually believe it.
0:30:27 > 0:30:29We're waiting for one tuna only, OK?
0:30:29 > 0:30:31Coming now, Chef.
0:30:45 > 0:30:48OK, Amelle, come over here. Stop, stop, stop, stop.
0:30:48 > 0:30:51OK, look, it's not even centred.
0:30:51 > 0:30:53The tuna's all smashed up.
0:30:53 > 0:30:55This is not what I showed you, OK?
0:30:55 > 0:30:58- Let's do it again.- Do it again. - This cannot go out like that.
0:30:58 > 0:30:59- OK?- Yes, Chef.
0:30:59 > 0:31:02I am disappointed. That is just wrong,
0:31:02 > 0:31:04absolute wrong,
0:31:04 > 0:31:06so I've got to get it right this time,
0:31:06 > 0:31:08otherwise he's going to go mental.
0:31:10 > 0:31:13On the other side of the kitchen,
0:31:13 > 0:31:17Richard is battling with the heat of the wok station.
0:31:19 > 0:31:23When you see the smoke, lower the heat a bit cos you want to sear,
0:31:23 > 0:31:25- you don't want to burn them, OK?- OK.
0:31:32 > 0:31:34I'm happy with this one so far.
0:31:36 > 0:31:40Give me a clean plate. Look at this, give me a clean plate.
0:31:40 > 0:31:42I can clean a little bit, I don't have to clean it all.
0:31:42 > 0:31:44OK?
0:31:49 > 0:31:51Richard? It's good, OK?
0:31:51 > 0:31:53- Keep it up.- Thanks, Chef.
0:31:55 > 0:31:59Amelle is now hoping she can deliver a faultless dish.
0:32:00 > 0:32:03- Let's go!- Yeah, coming now, Chef. - All right.
0:32:06 > 0:32:08Much better, keep it up.
0:32:08 > 0:32:10We've got 20 more to go, all right?
0:32:10 > 0:32:12THEY LAUGH
0:32:16 > 0:32:17Back at Zebrano...
0:32:19 > 0:32:23..the dining room is full and service is at its busiest.
0:32:23 > 0:32:26- There we go.- But Laila is taking it in her stride.
0:32:26 > 0:32:30- One more pork, yeah? - Yeah, one more pork.
0:32:30 > 0:32:32It's no good panicking.
0:32:32 > 0:32:34I think it makes it worse.
0:32:34 > 0:32:38However, Simon and Neil are still finding the pressure of service
0:32:38 > 0:32:40tough to deal with.
0:32:40 > 0:32:43Simon is confused with his orders.
0:32:43 > 0:32:47One beef, yeah? That's all I need?
0:32:47 > 0:32:49- Take it off.- Oh, man!
0:32:49 > 0:32:53I would have thought, yeah, in my mind, it's going to get easier,
0:32:53 > 0:32:56but I'm still panicking like I was right at the beginning.
0:32:56 > 0:33:01And Neil is continuing to struggle with the temperature of the plancha.
0:33:01 > 0:33:04Get that bit off. Don't have it sitting here.
0:33:07 > 0:33:11It is tough. Anyway, we are where we are.
0:33:11 > 0:33:14One beef, one halibut. Five minutes on the pass.
0:33:14 > 0:33:16- Away.- Yeah?
0:33:16 > 0:33:17OK.
0:33:17 > 0:33:21OK, Laila, last table. Make sure it's your best one, yeah?
0:33:21 > 0:33:23All right.
0:33:26 > 0:33:28You're like a natural.
0:33:31 > 0:33:33- All right?- Superb, well done.
0:33:33 > 0:33:35- Thank you very much.- Oh, there's another mushroom.
0:33:35 > 0:33:37Ooh, shove that in there.
0:33:39 > 0:33:42- Fantastic! Well done.- Good!
0:33:42 > 0:33:43I'm pleased with myself.
0:33:43 > 0:33:46- Thank you!- You should be. - Thank you.
0:33:47 > 0:33:50I thought that was absolutely brilliant.
0:33:50 > 0:33:51I didn't think I could do that.
0:33:51 > 0:33:54I haven't got anything sent back.
0:33:54 > 0:33:55It's good.
0:33:55 > 0:33:57Guys, last table, yeah?
0:33:57 > 0:33:59Let's make it the best one yet, yeah?
0:33:59 > 0:34:01Right, Chef. Yes, Chef.
0:34:01 > 0:34:04No time! Last order. Talk to me afterwards.
0:34:04 > 0:34:07I'm right in amongst it now.
0:34:07 > 0:34:10Come on, guys, that's it.
0:34:10 > 0:34:12Last push.
0:34:13 > 0:34:17You can see that you've went through a two-hour service.
0:34:18 > 0:34:21- Boom!- That IS your best one yet.
0:34:21 > 0:34:23Quality! Well done.
0:34:25 > 0:34:28- Nearly there.- I'm sure I've lost a few pounds today.
0:34:28 > 0:34:30I was in panic mode most of the time.
0:34:30 > 0:34:32But by the end, he said, "Well done,"
0:34:32 > 0:34:35and that's what I'm happy with and that's what I've gotten out of it.
0:34:37 > 0:34:39Someone's lucky to eat this.
0:34:39 > 0:34:41Service. Fantastic.
0:34:41 > 0:34:44- Neil...- Cheers. An absolute pleasure.
0:34:44 > 0:34:45- Superb.- Thank you.
0:34:46 > 0:34:48A bit emotional!
0:34:49 > 0:34:52It was absolutely fantastic.
0:34:58 > 0:34:59Across town,
0:34:59 > 0:35:03service is also drawing to a close.
0:35:04 > 0:35:07I'm doing a double portion.
0:35:07 > 0:35:10I like wok cooking, although I've never done it properly before,
0:35:10 > 0:35:11but I like it.
0:35:19 > 0:35:22- Richard, you're doing good, you're doing good.- Yes, Chef.
0:35:25 > 0:35:27Two scallops.
0:35:27 > 0:35:30Hey, Richard? Well done, man, let's go, let's keep going.
0:35:30 > 0:35:35- Thank you, Chef.- I'm missing one scallop, I'm missing one tuna, OK?
0:35:35 > 0:35:39- That's going to be your last ticket, all right?- Yes, Chef.
0:35:39 > 0:35:42For Amelle, it's her final chance to perfect
0:35:42 > 0:35:44the plating of her tuna dish.
0:35:45 > 0:35:50It's about being at one with the tuna!
0:35:50 > 0:35:53You can almost feel that it's going to go right.
0:35:55 > 0:35:58All right, that's the last dish, OK? Bring it up.
0:36:00 > 0:36:02- Oh, my God, it's the best one!- Yay!
0:36:02 > 0:36:06You finally get it. Unfortunately, it's the last one!
0:36:07 > 0:36:08Let's give a high-five up here.
0:36:08 > 0:36:11- Oh, yeah!- Thank you.- Thank you.
0:36:13 > 0:36:17I was scared, nervous, really stressed,
0:36:17 > 0:36:19but after my really dodgy tuna,
0:36:19 > 0:36:22I actually got better and better so, yeah, it was good.
0:36:22 > 0:36:26Exhausting, but really good fun, and when you're in the thick of it,
0:36:26 > 0:36:29you're just completely absorbed in it. It's great.
0:36:29 > 0:36:33I'm obviously going to install a wok station in my vicarage.
0:36:33 > 0:36:35That's the next big thing.
0:36:56 > 0:36:58Welcome back, guys.
0:36:58 > 0:37:01This is the first time we get to see you cook YOUR dishes.
0:37:01 > 0:37:03We want something great
0:37:03 > 0:37:06because you've had a chance to practise this.
0:37:06 > 0:37:09Ladies and gentlemen, you've got one hour.
0:37:09 > 0:37:13At the end of this, one of you is going home.
0:37:13 > 0:37:15Let's cook.
0:37:24 > 0:37:26My tactic today would be -
0:37:26 > 0:37:31cook the best you can and make it look presentable.
0:37:31 > 0:37:34Yeah, I've got a few things up my sleeve.
0:37:38 > 0:37:40Laila, how did you get on in the pro kitchen?
0:37:40 > 0:37:43Well, to be quite honest, I don't want to blow my own trumpet,
0:37:43 > 0:37:47but I did everything perfect and the chef said, "Absolutely marvellous."
0:37:47 > 0:37:50Well, what are you making?
0:37:50 > 0:37:53I've got a prawn and avocado cocktail,
0:37:53 > 0:37:57and for the main, I've got steak, tomatoes on the vine,
0:37:57 > 0:38:02with a mushroom, cream and brandy sauce for the steak, and chips.
0:38:02 > 0:38:05Mate, it takes me back to 1979.
0:38:05 > 0:38:07In one of the pubs!
0:38:10 > 0:38:13Laila is going to make us crowd-pleasers.
0:38:13 > 0:38:15Fantastic.
0:38:15 > 0:38:17If she gets these two dishes right,
0:38:17 > 0:38:20they are going to be truly delicious.
0:38:23 > 0:38:26You do everything with your hands, you know?
0:38:26 > 0:38:29Put your soul into it, yeah.
0:38:29 > 0:38:31I'm massaging the meat, nice.
0:38:34 > 0:38:36- Simon, what are you making? - Today, for a starter,
0:38:36 > 0:38:39I'm making ackee and saltfish.
0:38:39 > 0:38:42For the main, I'm making curried mutton with rice and peas.
0:38:42 > 0:38:43Very, very Caribbean dishes.
0:38:43 > 0:38:45- Yeah, it is, yeah.- Why these dishes?
0:38:45 > 0:38:48It's just something that's packed with flavour, it's powerful,
0:38:48 > 0:38:51the colours as well, and hopefully it'll give you a kick in the mouth.
0:38:51 > 0:38:54How many times have you cooked these dishes? Not eaten them, cooked them.
0:38:54 > 0:38:57- First time.- Oh, Simon...
0:38:57 > 0:39:00I know. But you know me, I like to throw myself into the deep end.
0:39:00 > 0:39:04Let me put myself under pressure and see how it comes out.
0:39:04 > 0:39:06Isn't that how all chefs start?
0:39:06 > 0:39:08Actually, no, but good guess.
0:39:08 > 0:39:10No? OK!
0:39:14 > 0:39:18I'm surprised Simon hasn't practised because dishes like a mutton curry
0:39:18 > 0:39:21take a long time to get right.
0:39:21 > 0:39:27You don't want a chilli mutton stew with not enough spice,
0:39:27 > 0:39:29with badly cooked rice.
0:39:31 > 0:39:34I believe I become the best version of myself when I'm under pressure.
0:39:34 > 0:39:40I've been told how to do it. I just hope I can basically pull it off.
0:39:45 > 0:39:49I've set myself quite a tough challenge
0:39:49 > 0:39:52and the time is the key factor
0:39:52 > 0:39:55because I know I can produce the dish,
0:39:55 > 0:39:58but can I do it within the hour?
0:40:00 > 0:40:03You've had 20 minutes, all right? You've got 40 minutes left.
0:40:03 > 0:40:06I bet you're thinking, "Oh, don't come and talk to me now, I'm busy."
0:40:06 > 0:40:10Absolutely, but always a pleasure to talk to you, Gregg.
0:40:10 > 0:40:12You lie so well, Neil.
0:40:14 > 0:40:18What are the two dishes that are going to propel you through to the next round?
0:40:18 > 0:40:20I've got a salmon and spinach curry
0:40:20 > 0:40:24and then I'm going to give you a lovely lemon mousse.
0:40:24 > 0:40:27A lemon mousse? That's a tricky thing to do, mate.
0:40:27 > 0:40:30- It is tricky.- How many times have you made a lemon mousse before?
0:40:30 > 0:40:32Erm, twice.
0:40:32 > 0:40:34- Is today the second?- Yes!
0:40:35 > 0:40:39- It's all about preparation, then, mate, is it?- Wish me luck.
0:40:41 > 0:40:44Neil's salmon curry - I think it's a tricky thing.
0:40:44 > 0:40:48The spinach has to be vibrant green, but cooked all the way through,
0:40:48 > 0:40:51but the salmon has to be not too dry.
0:40:55 > 0:40:59It is quite scary that I could be sent home today.
0:40:59 > 0:41:01If they don't like it, they don't like it.
0:41:01 > 0:41:05I'm not going to start crying in the corner of MasterChef kitchen,
0:41:05 > 0:41:07but I would really like to go through.
0:41:09 > 0:41:11I love the ingredients you've got here.
0:41:11 > 0:41:14Are we going to get something Middle Eastern from you?
0:41:14 > 0:41:16Yes, you're going to get Amira's Moroccan chicken.
0:41:16 > 0:41:19- Who's Amira?- My mum's nickname. It means "princess" in Arabic.
0:41:19 > 0:41:22I know you're not a princess, but you're a prince.
0:41:22 > 0:41:25- John Torode has his moments. - Yes, exactly, I thought of him.
0:41:25 > 0:41:29The starter is little bite-sizes of chicken cooked with olives,
0:41:29 > 0:41:33and then for main, I'm doing lamb chops with some couscous
0:41:33 > 0:41:37- and a chickpea salad.- So, why bring these two dishes into play now?
0:41:37 > 0:41:41Because it's so full of flavour and the mint really complements the lamb
0:41:41 > 0:41:44- as well.- There are fewer combinations
0:41:44 > 0:41:47- I love more in the world than mint and lamb.- Oh, good!
0:41:47 > 0:41:50- But don't disappoint me.- Yeah, exactly, I'll try not to.
0:41:50 > 0:41:53Amelle might be a Sugababe, but I think, right now,
0:41:53 > 0:41:55she's more of a Spice Girl.
0:41:55 > 0:41:58The lamb chop, they've got a little layer of fat on the outside
0:41:58 > 0:42:03and that fat's got to be crispy, and the meat itself should be pink.
0:42:03 > 0:42:08It's quite complex food, Moroccan food, but if it's done properly,
0:42:08 > 0:42:10it's really, really delicious.
0:42:14 > 0:42:18You guys are halfway. 30 minutes gone, 30 minutes left.
0:42:20 > 0:42:23Presentation is not really my strong point in so many ways.
0:42:23 > 0:42:27I'm going to sort of... "Pimp my ride," I believe the expression is,
0:42:27 > 0:42:30so I'm going to pimp my dishes today a little bit.
0:42:33 > 0:42:35What are you making now?
0:42:35 > 0:42:38I'm going to poach a nice piece of smoked haddock,
0:42:38 > 0:42:42sitting on a bed of chickpeas, with a broth round it, which is rich.
0:42:42 > 0:42:44Is this an invention of yours?
0:42:44 > 0:42:47- It is an invention of mine.- Yeah, OK, and what's your other course?
0:42:47 > 0:42:50My other course is an English classic - devilled kidneys.
0:42:50 > 0:42:51- That's your starter?- Yep.
0:42:51 > 0:42:53OK, and how do you feel now about the competition?
0:42:53 > 0:42:55I'm really loving it, actually.
0:42:55 > 0:42:58It's nice, cooking in a sort of competitive way and under pressure.
0:42:58 > 0:43:00I've enjoyed that so far.
0:43:00 > 0:43:03Richard, love the sound of the traditional kidneys.
0:43:03 > 0:43:06- The invention of the haddock, I'm looking forward to.- Oh, dear!
0:43:10 > 0:43:13A kidney can be really hard and really rubbery and really strong,
0:43:13 > 0:43:16so they've got to be cooked just so.
0:43:17 > 0:43:19And I hope he does it justice.
0:43:22 > 0:43:25You have got just five minutes left.
0:43:31 > 0:43:35I'm just hoping, fingers crossed, that it's come out how I want it to.
0:43:41 > 0:43:44It's going to be OK, guys, it's going to be OK.
0:43:48 > 0:43:50Come on, please!
0:43:55 > 0:43:57Stop! Finished!
0:43:58 > 0:44:02- It's all over. - AMELLE:- Oh, lovely, Laila.
0:44:02 > 0:44:04Look at you, pulling out all the stops.
0:44:04 > 0:44:08(I told you - you're a cheeky one. I've got my eye on you.)
0:44:08 > 0:44:10I've got my eye on you!
0:44:13 > 0:44:16Neil, come and bring your food up here, please.
0:44:28 > 0:44:32Neil's main course is a salmon and spinach curry
0:44:32 > 0:44:35served with basmati rice
0:44:35 > 0:44:38and a cucumber raita.
0:44:42 > 0:44:44Your salmon is nicely cooked, it's really soft.
0:44:44 > 0:44:46It's flaky, it's lovely.
0:44:46 > 0:44:48You've got sweet notes, you've got spicy notes.
0:44:48 > 0:44:51You've also got pickly notes. Decent job.
0:44:51 > 0:44:53Everything is cooked very well, Neil.
0:44:53 > 0:44:58- Thank you.- I like the fact the spinach is still vibrant green.
0:44:58 > 0:45:00Your rice is cooked nicely,
0:45:00 > 0:45:03I like the raita, and I think it's well presented. Good job.
0:45:04 > 0:45:07Neil's dessert is a lemon mousse.
0:45:08 > 0:45:11That's lovely. Very simple, lovely.
0:45:16 > 0:45:17Lovely light mousse,
0:45:17 > 0:45:20but you can taste that lovely sharpness of lemon.
0:45:20 > 0:45:22After the curry, it works a treat.
0:45:22 > 0:45:25For me, I'd like a biscuit or something on the side,
0:45:25 > 0:45:28just so I can stick my biscuit in and eat it.
0:45:28 > 0:45:32You've got the balance of sweetness and citrus absolutely right there.
0:45:32 > 0:45:34That's good. Well done.
0:45:34 > 0:45:37These are two accomplished, good-looking dishes.
0:45:37 > 0:45:39Thank you.
0:45:40 > 0:45:43I'm happy. I genuinely am happy.
0:45:45 > 0:45:49But I'll be happier knowing I've gone through.
0:45:49 > 0:45:52Laila, come and bring your food up.
0:46:01 > 0:46:07Laila's starter is prawn cocktail with avocado and a Marie Rose sauce.
0:46:09 > 0:46:12What's that? Tarragon?
0:46:12 > 0:46:16That was just a little bit of, erm, something I plonked on there.
0:46:16 > 0:46:19- Where did you get it from? - It was off the...
0:46:21 > 0:46:23- Off the end of what?- The carrots.
0:46:23 > 0:46:26It's a carrot top? Why on earth have you thrown
0:46:26 > 0:46:29a load of carrot tops in your prawn cocktail for?
0:46:29 > 0:46:32I don't know. What are we going to do with you?
0:46:38 > 0:46:43Your Marie Rose sauce is thick, rich, sweet and slightly sharp.
0:46:43 > 0:46:48Very, very lovely. That with the slippery, oily avocado is wonderful.
0:46:48 > 0:46:51You've overcooked those prawns.
0:46:52 > 0:46:55I don't think you need to fry the prawns when you make this.
0:46:55 > 0:46:58I think what you need to do is just blanch them really quickly
0:46:58 > 0:47:01and then you get the lovely softness of the prawn.
0:47:01 > 0:47:05For the main course, Laila's served a fillet steak in a peppercorn,
0:47:05 > 0:47:11mushroom and brandy sauce, served with chips and vine tomatoes.
0:47:16 > 0:47:19Chips are good - crispy on the outside,
0:47:19 > 0:47:22fluffy in the middle. Very nice. The steak is cooked nicely.
0:47:22 > 0:47:25It's pink in the middle, you've got it crisping on the outside.
0:47:25 > 0:47:26That's lovely.
0:47:26 > 0:47:30Your mushroom brandy sauce could just do with a little bit
0:47:30 > 0:47:34more of a punch, because the essence of this dish is great.
0:47:34 > 0:47:36I think you're a really decent cook.
0:47:36 > 0:47:39- I reckon you just put a little more...- Oomph in it?- Yeah.
0:47:41 > 0:47:43I think it went OK.
0:47:45 > 0:47:46Well done.
0:47:48 > 0:47:51Hmm, I don't know if I've done enough, really.
0:47:52 > 0:47:55I'm not building my hopes up.
0:47:55 > 0:47:57Amelle, up you come.
0:48:02 > 0:48:04There you go.
0:48:08 > 0:48:14Amelle's starter is Moroccan chicken with peppers, olives, onions,
0:48:14 > 0:48:20mint, ginger and preserved lemons, served with flatbread.
0:48:26 > 0:48:30I can get that unmistakable sharpness of preserved lemon.
0:48:30 > 0:48:31It's a beautiful flavour.
0:48:31 > 0:48:35- Yeah.- And I can also get the saltiness of olives.
0:48:35 > 0:48:40But it's not bursting out of that bowl with flavour.
0:48:40 > 0:48:41Yeah, I understand.
0:48:41 > 0:48:45The chicken could be moist and it's a little bit overcooked.
0:48:45 > 0:48:48There could be more herbs. There could be more sauce.
0:48:48 > 0:48:50It could be more unctuous.
0:48:50 > 0:48:51But...saying that,
0:48:51 > 0:48:55- I think the ingredients you've used are brilliant.- Thank you.
0:48:55 > 0:49:01Amelle's main is Moroccan spiced lamb chops with a chickpea salad
0:49:01 > 0:49:03and couscous.
0:49:09 > 0:49:12The couscous is light and loose. It's not sticking together.
0:49:12 > 0:49:13That's very good.
0:49:13 > 0:49:16- I love the chickpeas with the odd bit of sharp onion...- Good.
0:49:16 > 0:49:19..and the salty cheese, I love that.
0:49:19 > 0:49:21The lamb's cooked OK in the middle.
0:49:21 > 0:49:24You need to get the pan a lot hotter and get it on this fat.
0:49:24 > 0:49:28- The fat in here is white.- Yeah, and it should be nice and golden.
0:49:28 > 0:49:31I like the mint across the top. The flavour of the chickpeas
0:49:31 > 0:49:33with the salty feta and the onion is lovely.
0:49:33 > 0:49:35The couscous is cooked really, really well.
0:49:35 > 0:49:36You use great ingredients.
0:49:36 > 0:49:39You cooked them really sympathetically,
0:49:39 > 0:49:42- but you CAN be a bit bolder.- OK.
0:49:43 > 0:49:46I don't get upset if someone's giving me bad feedback.
0:49:46 > 0:49:49It's just the truth, and I have to learn from it.
0:49:49 > 0:49:52So I hope it's just enough today, to be honest.
0:49:53 > 0:49:56Richard, do, please, come and join us.
0:50:06 > 0:50:09Richard's starter is devilled kidneys
0:50:09 > 0:50:12in white wine and Worcestershire sauce,
0:50:12 > 0:50:16served with watercress and Melba toast.
0:50:23 > 0:50:26Your kidneys are quite rare. I'm more than happy with that.
0:50:26 > 0:50:28Your sauce is good.
0:50:28 > 0:50:32I really would like that on a great big chunk of thick toast.
0:50:32 > 0:50:34What I like about this dish
0:50:34 > 0:50:38is just a few ingredients really looked after very nicely.
0:50:38 > 0:50:40Watercress dressed sympathetically with a bit of vinegar and
0:50:40 > 0:50:42a touch of oil. White wine,
0:50:42 > 0:50:46Worcestershire sauce to make your sauce for the kidneys.
0:50:46 > 0:50:49Your cooking is really good, really sound.
0:50:49 > 0:50:53Richard's main is smoked haddock with chickpeas,
0:50:53 > 0:50:58and a baby leek, baby carrot, chilli and parsley broth.
0:51:05 > 0:51:11I love the smokiness of the fish with the flavoured broth
0:51:11 > 0:51:14and delicate little green vegetables.
0:51:14 > 0:51:16I don't like the chickpeas.
0:51:16 > 0:51:20- Yes.- It's a big chunky texture that I don't think adds to the dish.
0:51:20 > 0:51:24Lovely clear broth, sweet spring vegetables,
0:51:24 > 0:51:29a piece of fish poached gently - your food looks clean,
0:51:29 > 0:51:33you get flavour out of things, and I really like that.
0:51:36 > 0:51:38It was an honest effort
0:51:38 > 0:51:41and they said nice things in the right places.
0:51:42 > 0:51:46I really valued that and I thought they were fair, too.
0:51:46 > 0:51:49Simon, your turn, please, sir.
0:51:50 > 0:51:52That's not a good start, is it?
0:52:02 > 0:52:07For his starter, Simon's cooked ackee and saltfish, with peppers,
0:52:07 > 0:52:12onions and celery, served with cream crackers.
0:52:13 > 0:52:16That's too big, for me, for a starter.
0:52:24 > 0:52:27I like the textures, I like the sauciness of it.
0:52:27 > 0:52:30I like the crisp flavour of the sweeter peppers.
0:52:30 > 0:52:33I'd like a load of chilli sauce across the top of it.
0:52:33 > 0:52:38- We need more heat.- You can be, I think, a little bit more bold.
0:52:38 > 0:52:41Like Gregg, I want more spice.
0:52:43 > 0:52:45For his main,
0:52:45 > 0:52:49Simon has served Caribbean curried mutton, with rice and peas.
0:52:55 > 0:53:00Again, like I wanted chilli with your saltfish,
0:53:00 > 0:53:03I want some more heat. I want some more spice going on.
0:53:03 > 0:53:07Listen, mate, Caribbean food is... you know, it's spicy.
0:53:07 > 0:53:10- Yeah.- I think we're lacking a little bit of flavour.
0:53:10 > 0:53:12The mutton is going a little bit dry
0:53:12 > 0:53:15because I think that sauce needs to be thicker.
0:53:15 > 0:53:19You're going to give me a curry with mutton - I want curry.
0:53:19 > 0:53:21And right now, it's a sort of saucy thing.
0:53:21 > 0:53:25- Yeah.- I think you just need to be bolder and braver with the flavours.
0:53:25 > 0:53:26Yes, sir.
0:53:28 > 0:53:31They said they would like a little bit more oomph and spice.
0:53:31 > 0:53:33I definitely agree with that.
0:53:33 > 0:53:36But that's what happens under pressure sometimes -
0:53:36 > 0:53:37you forget stuff.
0:53:37 > 0:53:40In there, everything just goes out the window.
0:53:42 > 0:53:46Gregg and I have to make a decision because one of you is going home.
0:53:47 > 0:53:51So, give us a chance. We'll call you back in as soon as we possibly can.
0:53:51 > 0:53:53- Thank you.- Thanks very much.
0:54:00 > 0:54:04What are we going to do? I'll tell you who I think the best cooks are.
0:54:04 > 0:54:06- Yeah, go on.- Neil Back and Richard.
0:54:06 > 0:54:10Richard's trying to get as much out of the ingredients as possible.
0:54:10 > 0:54:13He is delivering really good flavour
0:54:13 > 0:54:15and his cooking techniques are absolutely sound.
0:54:15 > 0:54:19Neil Back's dishes are really nicely presented.
0:54:19 > 0:54:22I could find very little wrong with Neil Back's food.
0:54:22 > 0:54:26He is obviously going in the right direction.
0:54:26 > 0:54:29I like the fact that Laila was bold enough to do what SHE liked,
0:54:29 > 0:54:32which was a prawn cocktail, and steak and chips.
0:54:32 > 0:54:35It wasn't all plain sailing for Laila,
0:54:35 > 0:54:37but I like the fact that she's tackling some classics,
0:54:37 > 0:54:40which some people might think are really easy,
0:54:40 > 0:54:42but I think they're quite hard to get right.
0:54:42 > 0:54:46I am disappointed with Amelle and Simon.
0:54:46 > 0:54:48I had really high hopes for Amelle
0:54:48 > 0:54:52because all the ingredients she used are wonderful.
0:54:52 > 0:54:55But it didn't have the richness that it deserved.
0:54:55 > 0:54:58Simon took the fiery heat
0:54:58 > 0:55:01and sunshine of the Caribbean and kind of
0:55:01 > 0:55:03delivered a grey London street.
0:55:03 > 0:55:07Caribbean food, you think spice and sunshine,
0:55:07 > 0:55:10and that curry should have been vibrant, and it wasn't.
0:55:12 > 0:55:14I've learned a lot about myself.
0:55:14 > 0:55:16I'm just that person that likes to dive in and say,
0:55:16 > 0:55:20"Well, just get on with it." And I think that's what I did,
0:55:20 > 0:55:22but it might have been my mistake this time round.
0:55:25 > 0:55:27I'm kind of 50-50.
0:55:27 > 0:55:31I honestly am. I can't really tell right this second if I'm one of the
0:55:31 > 0:55:34ones to go through, or one of the ones to go home.
0:55:34 > 0:55:36But what will be will be.
0:55:39 > 0:55:42I think one of those two
0:55:42 > 0:55:45is making much more of an effort than the other one.
0:55:45 > 0:55:46I think we agree.
0:55:55 > 0:55:58Lots of effort put in by you five.
0:55:58 > 0:56:01We've had a long chat, John and I.
0:56:01 > 0:56:02One of you IS leaving us.
0:56:05 > 0:56:07The person leaving us
0:56:07 > 0:56:09is...
0:56:14 > 0:56:16..Simon.
0:56:17 > 0:56:21Simon, thanks, mate. Good to see you again.
0:56:21 > 0:56:23Thank you, sir. Good luck, guys.
0:56:23 > 0:56:26- Thank you.- ALL: Bye.
0:56:30 > 0:56:33Sad on one side, because I'll never do this again,
0:56:33 > 0:56:35but I've had a great time,
0:56:35 > 0:56:39had a laugh and wish I could have gone on and learned a lot more.
0:56:39 > 0:56:41But sometimes, you can't always be a winner.
0:56:44 > 0:56:46Phew!
0:56:46 > 0:56:50I'm really chuffed, because I actually thought I was going.
0:56:50 > 0:56:52Really happy to be through.
0:56:52 > 0:56:55It was a good day. Sorry to see Simon go
0:56:55 > 0:56:57because he was our sort of backstage DJ,
0:56:57 > 0:57:01so we're going to have to bring in our own tunes now, I guess.
0:57:01 > 0:57:03I'm over the moon
0:57:03 > 0:57:05because I'm through the first round of MasterChef.
0:57:05 > 0:57:07Who would have thought that?
0:57:07 > 0:57:10Well surprised, and I'm pleased.
0:57:10 > 0:57:13Just got to get over the next step.
0:57:13 > 0:57:15That'd be something - when we come back.
0:57:17 > 0:57:22Next time, the four celebrities have to work in teams...
0:57:22 > 0:57:26- Oh!- If they don't like it, I'll stick it in their laps.
0:57:26 > 0:57:29..as they compete for a place in the semifinals.
0:57:29 > 0:57:32I think he knows what he's doing and what he's going to cook.
0:57:32 > 0:57:34He's that type of man.
0:57:34 > 0:57:36No idea what to do with this.
0:57:36 > 0:57:40The dishes have become miracles of confection and delight.
0:57:40 > 0:57:44It looks a little bit...dodgy.