0:00:02 > 0:00:04Celebrity MasterChef,
0:00:04 > 0:00:06we've got ourselves 20 celebrities
0:00:06 > 0:00:11who want to show us how good they are in the kitchen.
0:00:11 > 0:00:12I'm relaxed at the moment.
0:00:12 > 0:00:14I'm sure that's all going to change.
0:00:14 > 0:00:17Many of them can sing, dance, act.
0:00:17 > 0:00:18We don't care about that -
0:00:18 > 0:00:21what we care about is whether they can cook.
0:00:23 > 0:00:25I am the boss in the kitchen.
0:00:25 > 0:00:28I get a bit kind of precious about my cooking.
0:00:29 > 0:00:31Who's not going to be just a flash in the 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
0:00:48 > 0:00:51to become the next MasterChef champion.
0:00:52 > 0:00:54But at the end of today,
0:00:54 > 0:00:57only the best cooks will make it through.
0:00:58 > 0:01:02I'm a Scouser, so I can always think on my feet,
0:01:02 > 0:01:04in any given situation.
0:01:06 > 0:01:08I'm taking MasterChef very seriously.
0:01:08 > 0:01:11I think people are going to see a very different side to me.
0:01:13 > 0:01:14I'm going to have a good time,
0:01:14 > 0:01:17and hopefully I can feed them with some of my magic.
0:01:18 > 0:01:20I am really competitive.
0:01:20 > 0:01:23If I let my competitive nature take over
0:01:23 > 0:01:25then I could end up in serious trouble.
0:01:27 > 0:01:29Cooking is not my speciality.
0:01:30 > 0:01:32I'm a trier. I will give it a go.
0:01:52 > 0:01:55A warm welcome to this, the MasterChef kitchen.
0:01:56 > 0:01:59You're here, hopefully, because you like to cook.
0:01:59 > 0:02:02All we would like right now is a plate of food
0:02:02 > 0:02:04that we don't mind tasting.
0:02:05 > 0:02:09Your first test is a good old-fashioned
0:02:09 > 0:02:12MasterChef mystery box invention test.
0:02:14 > 0:02:17One plate of food, and you'll have just one hour to do it in.
0:02:19 > 0:02:21So, ladies and gentlemen, reveal your ingredients.
0:02:23 > 0:02:25Oh!
0:02:25 > 0:02:26It looks good.
0:02:28 > 0:02:33Today's mystery box is inspired by American diner food.
0:02:33 > 0:02:36It includes chicken wings,
0:02:36 > 0:02:38beef steak, bacon,
0:02:38 > 0:02:40corn on the cob, cheese,
0:02:40 > 0:02:42avocado, blueberries,
0:02:42 > 0:02:44and marshmallows.
0:02:49 > 0:02:51One hour, one plate of food.
0:02:53 > 0:02:54Don't poison us.
0:02:54 > 0:02:55Let's cook.
0:03:07 > 0:03:09Swimmer Liz Johnson
0:03:09 > 0:03:13has won a medal at three consecutive Paralympic games,
0:03:13 > 0:03:17including taking home gold in Beijing 2008.
0:03:18 > 0:03:21Obviously being a swimmer, I've always cooked a lot of food,
0:03:21 > 0:03:23but it's been to fill me up.
0:03:23 > 0:03:26I don't mind eating my own food, but I'm not sure
0:03:26 > 0:03:27anybody else would want to eat it.
0:03:29 > 0:03:31Liz, you seem like you're doing OK.
0:03:31 > 0:03:33Yeah, I struggled initially,
0:03:33 > 0:03:35but I thought I'd stick to what I know,
0:03:35 > 0:03:39so I'm hoping to go for some kind of chicken wings
0:03:39 > 0:03:41with a paprika and creamy sauce.
0:03:41 > 0:03:45If my sweet potatoes come good, I'm going to take out the filling,
0:03:45 > 0:03:48mix it with cheese, put it back in. But it might not work!
0:03:48 > 0:03:50SHE LAUGHS
0:03:50 > 0:03:53- Listen, I like your ideas. - OK.- You seem quite comfortable.
0:03:53 > 0:03:55Yeah, until you start shouting, "Ten minutes to go,"
0:03:55 > 0:03:57and then I'm going to panic.
0:03:59 > 0:04:01Liz is an athlete and used to being under pressure,
0:04:01 > 0:04:04and you can see it - she's properly in control.
0:04:05 > 0:04:07Paprika spiced chicken wings - lovely.
0:04:10 > 0:04:13The addition of cream - I'm a bit dubious about that.
0:04:13 > 0:04:19TV personality Amy Childs found fame on The Only Way Is Essex...
0:04:19 > 0:04:20I've gone totally blank.
0:04:20 > 0:04:23..and has only started cooking in the last few years.
0:04:23 > 0:04:24Sweet potato...
0:04:27 > 0:04:31So I had a date once - he came to my house, I cooked him a nice dinner.
0:04:33 > 0:04:35It was terrible. Like, literally, I burnt everything.
0:04:37 > 0:04:39But that's going to change.
0:04:40 > 0:04:43I'm going to be practising every day and cooking every day.
0:04:45 > 0:04:47Amy, you look ridiculously nervous.
0:04:47 > 0:04:49I am so nervous. I'm not the best cook.
0:04:49 > 0:04:52I'm not that kind of person that sees things and can put two and two together.
0:04:52 > 0:04:55I just feel really under pressure at the minute, and I don't know why.
0:04:55 > 0:04:56Amy, take a breath.
0:04:56 > 0:04:59I've got to the point where I can't even cut properly.
0:04:59 > 0:05:02I think you're under pressure cos there's not the stuff here
0:05:02 > 0:05:04- to make what you normally make. - Exactly.
0:05:04 > 0:05:06If you came home and were hungry,
0:05:06 > 0:05:08and you had to cook from what was in the cupboard...
0:05:08 > 0:05:10Prosecco.
0:05:11 > 0:05:12That's what I'd like.
0:05:16 > 0:05:18Amy has successfully peeled a sweet potato,
0:05:18 > 0:05:20chopped it up and put it in the oven.
0:05:20 > 0:05:22What's going to happen after that? I'm not quite sure.
0:05:22 > 0:05:24I feel like I'm going to pass out,
0:05:24 > 0:05:26because I just do not know what I'm doing.
0:05:26 > 0:05:28Amy just needs to calm down a bit.
0:05:28 > 0:05:29What would I do? Sticky chicken.
0:05:29 > 0:05:31How do I do sticky chicken?
0:05:31 > 0:05:33She can't see the wood for the trees.
0:05:33 > 0:05:36OK, let's just... Chicken, just a few tomatoes for the plate.
0:05:37 > 0:05:40Journalist and newsreader Louise Minchin...
0:05:40 > 0:05:42That is going to do, isn't it? Ooh.
0:05:42 > 0:05:45..presents BBC Breakfast.
0:05:45 > 0:05:48She has two daughters, and is married to a keen cook.
0:05:49 > 0:05:52I'd normally cook for my family, but sometimes we do have people round.
0:05:52 > 0:05:54They assume if it's really delicious,
0:05:54 > 0:05:56because I'm not the chef in the house,
0:05:56 > 0:05:58that my husband has cooked it.
0:05:58 > 0:06:01And I'm like, "Hold on a second! Actually,
0:06:01 > 0:06:02"I cooked that."
0:06:04 > 0:06:06- How do you feel?- Under pressure.
0:06:06 > 0:06:08I'm doing what I always do in the kitchen,
0:06:08 > 0:06:11which is probably be a little bit messy, as you can see.
0:06:11 > 0:06:14- Possibly a little bit overambitious. - What are you making for us?
0:06:14 > 0:06:16Well, you said American diner, didn't you?
0:06:16 > 0:06:19So I've kind of taken on what I imagine American diner to be,
0:06:19 > 0:06:22and what I would order in an American diner,
0:06:22 > 0:06:24- which is a hamburger.- Yes! - You like hamburger?
0:06:24 > 0:06:27Yes, I'm really disappointed we've only got one.
0:06:27 > 0:06:29On the side we're going to have corn on the cob, and also,
0:06:29 > 0:06:32fingers crossed, you're going to have some chicken wings
0:06:32 > 0:06:34in maple syrup soy sauce.
0:06:34 > 0:06:36- Are you going to win MasterChef?- No!
0:06:36 > 0:06:39If I get through this round, I'll be really chuffed.
0:06:42 > 0:06:43Louise has got off to a flying start.
0:06:43 > 0:06:45She's going to make a burger.
0:06:47 > 0:06:49Fantastic.
0:06:49 > 0:06:51Who doesn't like a decent burger?
0:06:51 > 0:06:53Let us just hope it IS a decent burger.
0:06:57 > 0:07:00You've got just 20 minutes left, guys.
0:07:03 > 0:07:09Actor Tina Malone is best known for her role in TV drama Shameless,
0:07:09 > 0:07:12and grew up in a large family in Liverpool.
0:07:12 > 0:07:15Well, I'm an Irish Catholic from a family predominantly of women.
0:07:16 > 0:07:20We always cooked. We always had a pan of Scouse on.
0:07:20 > 0:07:24You were always clean, my nan used to say, and you always fed people.
0:07:27 > 0:07:29Tina, do you do a fair bit of cooking?
0:07:29 > 0:07:31- Yeah.- Who do you cook for?
0:07:31 > 0:07:33At Christmas, 18.
0:07:33 > 0:07:35I cook for my husband, my daughters.
0:07:35 > 0:07:38I've a two-year-old and a 35-year-old,
0:07:38 > 0:07:41and about to be a granny soon.
0:07:41 > 0:07:45And I cook for my mother and my sisters and my aunties. Loads of us.
0:07:45 > 0:07:48You've got a 35-year-old child and a two-year-old child?
0:07:48 > 0:07:51Yeah, pregnant at 17 and pregnant at 50.
0:07:51 > 0:07:52What are you making for us now?
0:07:52 > 0:07:57Beef in maybe a tomato-y type stroganoff-y sauce.
0:07:57 > 0:08:00- Served with what? - Veg. And a bit of pasta.
0:08:03 > 0:08:06What we do have from Tina is a pan full of garlic.
0:08:07 > 0:08:09What she's going to do with that garlic, I'm not quite sure.
0:08:09 > 0:08:13I say adventurous. Gregg and John will probably say mad.
0:08:13 > 0:08:16But the good thing is, it's going to keep Dracula away for the day.
0:08:21 > 0:08:23Ex-EastEnders star Sid Owen....
0:08:23 > 0:08:25What else do I want to make?
0:08:25 > 0:08:28..lives for half the year in the south-west of France,
0:08:28 > 0:08:30and has written his own cookbook.
0:08:32 > 0:08:35I can sort of, you know,
0:08:35 > 0:08:37rustle things together quite easily.
0:08:40 > 0:08:43But you know, this is different. It's MasterChef.
0:08:43 > 0:08:47And you know, let's hope the pressures do not get to me.
0:08:51 > 0:08:54- How good are you, Sid? - I'm all right. I'm, you know...
0:08:54 > 0:08:58My presentation is not much to talk about.
0:08:58 > 0:09:01- What are you making right now? - Keep it, obviously, American-themed,
0:09:01 > 0:09:04with a little bit of beef, I've got chicken wings.
0:09:04 > 0:09:06But you don't know how it's going to look on a plate?
0:09:06 > 0:09:09I don't know, but it will taste good, I can assure you that.
0:09:12 > 0:09:15Sid's making us a mixture of many, many things,
0:09:15 > 0:09:19but right now he doesn't know how his dish is going to come together.
0:09:19 > 0:09:21Bung it all on a plate and hope they like it.
0:09:21 > 0:09:23Last five minutes.
0:09:27 > 0:09:29Looking at everyone's, thinking they've done so well,
0:09:29 > 0:09:33but the thing is, I cook basic food. I don't cook fancy food.
0:09:37 > 0:09:41I've got quite a few problems, but presentation is the thing for me.
0:09:41 > 0:09:4390 seconds left, guys. That's all you've got.
0:09:44 > 0:09:46I'm happy with the taste.
0:09:46 > 0:09:49But you know, I'm not the expert, am I?
0:09:51 > 0:09:54Last touches, last touches.
0:09:59 > 0:10:01That's it, stop!
0:10:01 > 0:10:02Stop!
0:10:07 > 0:10:09Oh, dear.
0:10:09 > 0:10:11- LIZ:- I only cut my thumb once.
0:10:11 > 0:10:13And it was my good hand. It wasn't even...
0:10:13 > 0:10:14SHE LAUGHS
0:10:17 > 0:10:20First up is actor Tina.
0:10:20 > 0:10:23She's made beef, tomato and garlic stew
0:10:23 > 0:10:25with a creamy cheese pasta.
0:10:37 > 0:10:39Can't eat that much garlic in one mouth.
0:10:39 > 0:10:41Sorry. I can!
0:10:41 > 0:10:43- Can you?- Yeah.- What, you think you got a lot of garlic?
0:10:43 > 0:10:46- Look in there.- Oh, my word! - Oh, yeah. Look at it.
0:10:46 > 0:10:49That, in most people's opinion, would be far too much garlic.
0:10:49 > 0:10:52- Yeah.- However, the pasta is nice, and it's really cheesy
0:10:52 > 0:10:55and it's really tangy, and your beef's really soft, and it's fruity
0:10:55 > 0:10:58with tomatoes, and it's nicely seasoned.
0:10:58 > 0:11:00Just have one simple idea, not two.
0:11:00 > 0:11:03- And cut down on the garlic.- OK.
0:11:03 > 0:11:05Yeah, I think your food's tasty.
0:11:05 > 0:11:09I think what you've got to do now is just do a little bit less is more.
0:11:13 > 0:11:16I'm not really happy about what I did today.
0:11:16 > 0:11:19If I had to go back and do it again, I would do it differently.
0:11:19 > 0:11:22Maybe do one dish instead of two.
0:11:22 > 0:11:26Amy has served chicken wings roasted in chilli and soy
0:11:26 > 0:11:30with sweet potato wedges and a Van Dyke-cut tomato.
0:11:39 > 0:11:42What you've got are some tasty chicken wings
0:11:42 > 0:11:44with some sweet potato. And it's tasty.
0:11:44 > 0:11:46There's nothing wrong with it. It's not a disaster.
0:11:46 > 0:11:49But the fact is, it probably just needs a sauce or something like that
0:11:49 > 0:11:51to make it a bit more special.
0:11:51 > 0:11:54I think you've got some decent ideas.
0:11:54 > 0:11:57I think what you've got to combat now aren't cookery skills -
0:11:57 > 0:11:58it's your nerves.
0:11:58 > 0:12:00Mm. Yeah.
0:12:08 > 0:12:10It wasn't the best dish. Of course it wasn't.
0:12:10 > 0:12:12But they said it tasted good,
0:12:12 > 0:12:15so I feel quite better that they've said that.
0:12:15 > 0:12:20Swimmer Liz has made chicken wings with bourbon, maple syrup,
0:12:20 > 0:12:23paprika and sour cream sauce,
0:12:23 > 0:12:25sweet potato stuffed with cheese,
0:12:25 > 0:12:27and a side of red onion.
0:12:33 > 0:12:36Your chicken wings could do with a bit more cooking.
0:12:37 > 0:12:40Your sauce is really unusual,
0:12:40 > 0:12:43cos it tastes of paprika, sweet maple syrup,
0:12:43 > 0:12:46and in a weird way, it's probably something quite weird
0:12:46 > 0:12:48I'd expect to find in an American diner.
0:12:48 > 0:12:51Your sweet potatoes with the cheese are OK.
0:12:51 > 0:12:53- Need a lot more seasoning.- OK.
0:12:53 > 0:12:55I really like the sauce you've made.
0:12:55 > 0:12:58Really sweet, with heat as well.
0:12:58 > 0:13:00I think you've got some nice ideas.
0:13:00 > 0:13:03- Your touch is letting you down there a little bit.- OK.
0:13:05 > 0:13:08I think the first challenge was surprisingly enjoyable.
0:13:08 > 0:13:10- WHISPERING:- Could have been a lot worse.- It could.
0:13:10 > 0:13:14I didn't have any idea of what the feedback was going to be like,
0:13:14 > 0:13:16and I'm actually quite happy with it.
0:13:16 > 0:13:21BBC Breakfast presenter Louise has made a cheese and bacon burger
0:13:21 > 0:13:24with guacamole and corn on the cob,
0:13:24 > 0:13:28and a side of chicken wings glazed in maple syrup and soy sauce.
0:13:33 > 0:13:34Your flavouring on your wings is great,
0:13:34 > 0:13:36- but they need to be cooked a lot more.- Right.
0:13:36 > 0:13:38Your burger, however,
0:13:38 > 0:13:40is delicious.
0:13:40 > 0:13:43- Oh!- Just delicious. And what I really like about it -
0:13:43 > 0:13:47there's a nice patty inside which has been well seasoned and crispy.
0:13:47 > 0:13:48It's really, really good.
0:13:48 > 0:13:50Your guacamole's good.
0:13:50 > 0:13:52Your presentation's a bit weird,
0:13:52 > 0:13:55but otherwise I think it's pretty good indeed
0:13:55 > 0:13:56for a round like this.
0:13:56 > 0:13:58Thank you.
0:13:58 > 0:13:59That's a good burger.
0:13:59 > 0:14:01That's not a bad invention test.
0:14:01 > 0:14:03You've got some nice ideas.
0:14:03 > 0:14:05- You've got a good touch. - Thank you very much indeed.
0:14:10 > 0:14:13- Well done. - They liked my burger!- Yay!
0:14:13 > 0:14:14- And it was cooked.- And it was OK.
0:14:17 > 0:14:19The chicken wings they weren't so pleased with,
0:14:19 > 0:14:21but I'm absolutely delighted.
0:14:22 > 0:14:23Last up is Sid.
0:14:23 > 0:14:27He's served chicken wings, pan-fried beef,
0:14:27 > 0:14:30guacamole, coleslaw,
0:14:30 > 0:14:32sweet potato filled with bacon and cheese,
0:14:32 > 0:14:34and a salad.
0:14:41 > 0:14:44That piece of beef you've cooked, you've cooked really well.
0:14:44 > 0:14:47It's browned on the outside, pink in the middle, and it's seasoned.
0:14:47 > 0:14:49Your chicken wings I think are delightful.
0:14:49 > 0:14:53That sweet potato with the bacon and cheese is highly unusual,
0:14:53 > 0:14:55- but tastes really good to me. - I'd never made that before.
0:14:55 > 0:14:57No, I'm not surprised.
0:14:57 > 0:14:58I like your ideas.
0:14:58 > 0:15:02- I just didn't expect to see 12 of them on one plate.- Right, OK.
0:15:02 > 0:15:05If I was sitting in somebody's back garden with a cold beer
0:15:05 > 0:15:07after a barbie and I got a plate full of food like that,
0:15:07 > 0:15:09I'd be very, very happy indeed.
0:15:09 > 0:15:11Because I'll tell you what -
0:15:11 > 0:15:13you may not be able to present food very well, Sid,
0:15:13 > 0:15:15but you can flavour it very well.
0:15:21 > 0:15:24- Well done!- Give up the day job. - Well done!
0:15:25 > 0:15:28At first, I was a little bit flustered.
0:15:29 > 0:15:31Nerves can get the better of you.
0:15:31 > 0:15:33I don't need to do too much.
0:15:33 > 0:15:36So just take my time next time and think about it.
0:15:38 > 0:15:40Bit of a wobbly start for some.
0:15:46 > 0:15:49But actually, some decent food from some, also.
0:15:55 > 0:15:58They're going to a professional kitchen next.
0:15:58 > 0:16:01That's going to be a wake-up call for them, isn't it?
0:16:14 > 0:16:15It's day two,
0:16:15 > 0:16:19and the five celebrities have been split into two groups
0:16:19 > 0:16:22and are on their way to a busy London restaurant.
0:16:22 > 0:16:25Well, it's going to be some fancy place, I reckon.
0:16:27 > 0:16:30- You know.- Would they seriously risk having us in there, though?
0:16:32 > 0:16:38Liz, Sid and Tina will be cooking at Boundary,
0:16:38 > 0:16:42a classic French restaurant in London's fashionable East End.
0:16:42 > 0:16:46Service will be run by head chef, Harry Faddy.
0:16:47 > 0:16:49We've got a very busy lunch ahead of us.
0:16:49 > 0:16:5140 plus today in the restaurant.
0:16:52 > 0:16:54Roasting in here, and I'm not even doing anything yet,
0:16:54 > 0:16:57so, er, the temperature's definitely rising.
0:16:57 > 0:17:01Each of you are going to be cooking one dish for paying customers.
0:17:01 > 0:17:04Genuinely, I hadn't even noticed that the window was right there
0:17:04 > 0:17:06and everyone's going to be able to see me.
0:17:06 > 0:17:09I'll be wetting myself.
0:17:09 > 0:17:12But I'll give it a go.
0:17:12 > 0:17:14Nothing ventured, nothing gained.
0:17:14 > 0:17:15Let's crack on.
0:17:19 > 0:17:24During today's service, Liz will be in charge of a starter -
0:17:24 > 0:17:28seared scallops topped with lardo with asparagus,
0:17:28 > 0:17:31peas and a wild garlic puree.
0:17:31 > 0:17:34- It's going to be a very popular dish. It always is.- I'm ready.
0:17:35 > 0:17:37So, we only cook the scallop on one side, really.
0:17:37 > 0:17:40- Oh, OK.- Give it a good caramelisation.
0:17:40 > 0:17:43It's going to take nearly a minute to cook these scallops.
0:17:43 > 0:17:45- OK?- OK.- You're going to add some butter.
0:17:47 > 0:17:49You're going to give it a little baste.
0:17:49 > 0:17:51OK?
0:17:51 > 0:17:52SHE EXHALES
0:17:54 > 0:17:56The peas and asparagus are first blanched,
0:17:56 > 0:17:59then added to a butter emulsion
0:17:59 > 0:18:02and finished with wild garlic and chives.
0:18:02 > 0:18:04Presentation's very important with this dish.
0:18:04 > 0:18:06If it doesn't look good enough, we'll start again.
0:18:09 > 0:18:11Mine's not going to look that good.
0:18:14 > 0:18:18This is lardo di Colonnata. So it's cured pork fat.
0:18:18 > 0:18:21This we're just going to drape over the hot scallop,
0:18:21 > 0:18:23and then quickly blowtorch it.
0:18:23 > 0:18:26Then just finish with a few pea shoots, make it look pretty.
0:18:26 > 0:18:28OK.
0:18:30 > 0:18:32- Can you manage that?- I hope so. - Me too.
0:18:32 > 0:18:34THEY LAUGH
0:18:37 > 0:18:38The dish looks amazing.
0:18:38 > 0:18:41I'm very conscious that there's probably going to be high demand
0:18:41 > 0:18:44for it today. I'm nervous about the pressure of getting it out
0:18:44 > 0:18:46and just not getting it wrong.
0:18:47 > 0:18:53Sid's dish is pan roasted cod, braised fennel, cauliflower puree,
0:18:53 > 0:18:58monk's beard and a blood orange butter sauce.
0:18:58 > 0:19:01You'll have to be very careful here. You don't want to scorch the cod.
0:19:01 > 0:19:02A very expensive piece of fish.
0:19:02 > 0:19:04It's going to take about 30 seconds.
0:19:05 > 0:19:07- Then, straight into the oven.- Right.
0:19:10 > 0:19:12So this is where you want to work quickly.
0:19:12 > 0:19:14The braised fennel and cauliflower puree
0:19:14 > 0:19:17are gently heated before starting the sauce.
0:19:17 > 0:19:19Take a knob of butter.
0:19:19 > 0:19:21We want to take this to beurre noisette,
0:19:21 > 0:19:25then we add a little drop of vinegar, OK, off the heat.
0:19:25 > 0:19:27Then you can go in with the capers.
0:19:29 > 0:19:31Juice from the blood orange into the pan now.
0:19:31 > 0:19:33We can add the monk's beard as well.
0:19:38 > 0:19:39Fennel on next.
0:19:39 > 0:19:41Goes onto the plate underneath the fish.
0:19:41 > 0:19:43Next on is your lovely cod.
0:19:43 > 0:19:45We're going to dress the plate.
0:19:47 > 0:19:49It doesn't have to be the same every time.
0:19:49 > 0:19:51It wants to fall naturally onto the plate.
0:19:54 > 0:19:55OK, that's your dish.
0:19:55 > 0:19:57- Looks very pretty. - Think you're up to it?
0:19:57 > 0:20:00Yeah, I mean, as long as I follow your instructions,
0:20:00 > 0:20:03- what should go wrong? - I'm sure you'll be fine.
0:20:06 > 0:20:09It seems simple enough.
0:20:09 > 0:20:11Hopefully I don't crack under pressure,
0:20:11 > 0:20:14I can create something just as beautiful as that.
0:20:16 > 0:20:21Tina's main is duck breast with celeriac puree,
0:20:21 > 0:20:25rape greens cooked in anchovy and garlic oil and a red wine jus.
0:20:26 > 0:20:29So you just want to gently render down the fat,
0:20:29 > 0:20:31add the butter and the herbs,
0:20:31 > 0:20:33baste it and then we're ready to go in the oven.
0:20:33 > 0:20:35You make it look so easy.
0:20:36 > 0:20:38Whilst the duck breast cooks,
0:20:38 > 0:20:41the celeriac puree is warmed through
0:20:41 > 0:20:45and sprouting greens from the rapeseed plant are blanched.
0:20:46 > 0:20:49- This takes literally 30 seconds to cook.- OK. Wow.
0:20:49 > 0:20:50It's similar to broccoli
0:20:50 > 0:20:52but it doesn't take anywhere near as long to cook.
0:20:52 > 0:20:55Into your pan, you're going to have a bit of anchovy.
0:20:55 > 0:20:57Drain off the excess and then into the water.
0:20:58 > 0:21:00Very simple presentation
0:21:00 > 0:21:03but I'm quite particular about how it goes down on the plate.
0:21:03 > 0:21:06Good spoonful of the celeriac puree.
0:21:09 > 0:21:13So we're going to have one piece of the duck like that,
0:21:13 > 0:21:16and the other piece here, so they can see the nice...
0:21:16 > 0:21:17- The cooking of the duck.- OK.
0:21:17 > 0:21:20And the last thing to do is a little bit of this sauce.
0:21:22 > 0:21:24And that's it. OK?
0:21:26 > 0:21:29I think it looks incredible, what you've done,
0:21:29 > 0:21:31but I'll give it a go.
0:21:31 > 0:21:33It is a very simple dish, it's just all in the execution.
0:21:33 > 0:21:35Yeah, that's the problem!
0:21:38 > 0:21:40I'm nervous, I'll be honest.
0:21:40 > 0:21:46I do hope they order 35 of Sid's dishes and just five of mine.
0:21:49 > 0:21:52Across town in the West End,
0:21:52 > 0:21:53Amy and Louise are arriving
0:21:53 > 0:21:57at modern Italian restaurant Bernardi's.
0:21:57 > 0:22:00Running the pass is head chef Sabrina Gidda.
0:22:00 > 0:22:02Hello. Hello, ladies.
0:22:02 > 0:22:04- Louise.- Welcome to Bernardi's.
0:22:04 > 0:22:07- Nice to meet you.- We've got a very busy lunch today, a lot of covers,
0:22:07 > 0:22:09so it's going to be a little bit of a push for you,
0:22:09 > 0:22:10but if you can come with me,
0:22:10 > 0:22:12we'll get started on the prep and crack on.
0:22:12 > 0:22:13Very nice. Thank you.
0:22:15 > 0:22:19Louise will be cooking fillet of sea bream with braised fennel,
0:22:19 > 0:22:23wild garlic and a blood orange sauce vierge.
0:22:23 > 0:22:26You're going to go skin side down, always away from you.
0:22:26 > 0:22:29OK. And you've got your hands right in, near all the hot oil.
0:22:29 > 0:22:31You get used to that bit after a while.
0:22:31 > 0:22:33So what we're going to do is
0:22:33 > 0:22:36add a little touch of our mandolin fennel to this.
0:22:36 > 0:22:39So we're going to let that work down a little bit.
0:22:39 > 0:22:43Lemon juice and wild garlic are added at the last moment.
0:22:43 > 0:22:45And then we just finish with a little bit of parsley.
0:22:47 > 0:22:51We want to make sure there's enough lemon in there, enough salt.
0:22:51 > 0:22:52Oh, scrummy.
0:22:52 > 0:22:55Excellent. What you don't want to do...
0:22:55 > 0:22:57- Yeah.- ..is turn the fish too early,
0:22:57 > 0:23:01because if you do then you're going to end up tearing the skin.
0:23:01 > 0:23:04So now we're ready to plate.
0:23:04 > 0:23:05Let's go.
0:23:05 > 0:23:08- This is the worst bit for me. - No, this is the easy bit.
0:23:08 > 0:23:09- Is it? OK.- This is the easy bit.
0:23:09 > 0:23:13Take a little of our softened fennel, just onto the plate,
0:23:13 > 0:23:15- and then the piece of your fish. - Yeah.
0:23:17 > 0:23:20The dish is finished with the blood orange sauce vierge
0:23:20 > 0:23:22and fennel fronds.
0:23:23 > 0:23:24And that is our dish.
0:23:24 > 0:23:27Looks like a painting. It's beautiful.
0:23:29 > 0:23:31I'm worried that I'm going to muck up the fish,
0:23:31 > 0:23:34I'm worried that I'll, you know, ruin the fish, I'm worried that...
0:23:34 > 0:23:37Lots of different things worry me about it, to be honest!
0:23:37 > 0:23:41So, Amy, today you're going to be cooking one of our signature dishes,
0:23:41 > 0:23:44rabbit cappelletti with a little touch of black olive,
0:23:44 > 0:23:46and it's finished with a very light tomato sauce
0:23:46 > 0:23:49- with a little touch of rabbit stock. - It sounds so hard.
0:23:49 > 0:23:52- No, it's not too hard. - No, it is really hard.
0:23:52 > 0:23:55It's going to be great. It's going to be great.
0:23:55 > 0:24:00The sauce starts with a brunoise of carrot, celery and leek.
0:24:00 > 0:24:02So the sauce is very quick to assemble,
0:24:02 > 0:24:05- but it's really important that you get the flavour right.- OK.
0:24:05 > 0:24:08What we're going to do is add a little touch of rabbit stock.
0:24:08 > 0:24:11Sieved tomato.
0:24:11 > 0:24:12OK.
0:24:12 > 0:24:15We do not want to over-reduce it at this point.
0:24:15 > 0:24:17The main flavour of the sauce should absolutely be the rabbit.
0:24:19 > 0:24:22The cappelletti are filled with slow braised rabbit leg,
0:24:22 > 0:24:25mascarpone and fresh herbs.
0:24:26 > 0:24:29Olives are in the sauce. Your pasta is now ready.
0:24:29 > 0:24:31Pasta goes in. It's really important
0:24:31 > 0:24:33that you cook out the pasta in the sauce,
0:24:33 > 0:24:35just so all the flavour gets in.
0:24:37 > 0:24:38And then we are going to finish with
0:24:38 > 0:24:41just a little touch of fresh parsley.
0:24:46 > 0:24:49We finish with a little touch of cold-pressed lemon oil.
0:24:50 > 0:24:53And then we have a few tarragon leaves just to garnish.
0:24:53 > 0:24:56And that is our rabbit dish.
0:24:56 > 0:24:59Oh, my God. OK, it's fine.
0:24:59 > 0:25:01- You will.- Come on, Amy, I'll be fine.
0:25:01 > 0:25:03- You're going to be great. - I'll be absolutely fine.
0:25:03 > 0:25:04I can do this.
0:25:04 > 0:25:09It's midday, and across London, lunch service is about to begin.
0:25:10 > 0:25:12There's real people.
0:25:12 > 0:25:15We have real people, real life people here, now.
0:25:16 > 0:25:18First check, once scallops, one tartare,
0:25:18 > 0:25:20followed monkfish and a duck.
0:25:20 > 0:25:23The first order is in for Liz's scallop dish.
0:25:23 > 0:25:27Not sure how that's going to go, but we'll give it a whirl.
0:25:31 > 0:25:33Aargh! What's the next bit?
0:25:36 > 0:25:37Backs!
0:25:40 > 0:25:42- Oh, no.- Let's start again.
0:25:42 > 0:25:44You want to get the puree a little bit looser.
0:25:44 > 0:25:46- Yeah.- Give it a good stir.
0:25:47 > 0:25:49- Thank you.- And go for it again.
0:25:55 > 0:25:57So you can see the difference between the two plates.
0:25:57 > 0:25:59Just take a little bit more time,
0:25:59 > 0:26:01a little bit more attention to detail.
0:26:04 > 0:26:06One there.
0:26:08 > 0:26:11- That's it.- How do you turn the thing off?
0:26:12 > 0:26:14And then dress it with pea shoots.
0:26:15 > 0:26:18There's too many! Oh, no.
0:26:18 > 0:26:20That's fine. That looks good.
0:26:20 > 0:26:22OK, you want to try and calm down a little bit.
0:26:22 > 0:26:25- OK.- You're doing everything right, you're just rushing a bit, OK?
0:26:25 > 0:26:26OK. Yeah.
0:26:27 > 0:26:30I'm doing it right, I just need to slow down and stop panicking,
0:26:30 > 0:26:33- I think.- Sid, one cod. - Yes, Chef!
0:26:34 > 0:26:36Was it just one? Yeah, it was.
0:26:36 > 0:26:40Listen up - table 24 is away, Anglais, monkfish, duck and a lamb.
0:26:43 > 0:26:45Cod looks great, man.
0:26:45 > 0:26:46The cod looks banging.
0:26:48 > 0:26:50One charcuterie, one scallops, one egg, one tartare,
0:26:50 > 0:26:52followed by an Anglais, monkfish, duck and a lamb.
0:26:52 > 0:26:54Duck is really popular.
0:26:54 > 0:26:56I don't know whether that's a good thing for me or a bad thing -
0:26:56 > 0:26:58more practice makes perfect.
0:26:59 > 0:27:01Sid, let's go.
0:27:01 > 0:27:03With the cod cooked,
0:27:03 > 0:27:06Sid now has to plate the four elements of the dish
0:27:06 > 0:27:08to chef's high standards.
0:27:11 > 0:27:14That's it, let's have a little bit on top of the fish.
0:27:14 > 0:27:15Yeah, will do.
0:27:16 > 0:27:18Sid, that looks good, yeah?
0:27:18 > 0:27:21- Thank you.- A little bit tidier next time, but otherwise very good.
0:27:21 > 0:27:22Thank you, Chef.
0:27:24 > 0:27:27Tina, one duck right now, please.
0:27:27 > 0:27:28Yes, Chef!
0:27:29 > 0:27:32Tina is next up with her duck main course.
0:27:32 > 0:27:35- So, remember how we plated it? - Yes.
0:27:37 > 0:27:38- No.- Ohhh!
0:27:38 > 0:27:40Be assertive with it, yeah?
0:27:40 > 0:27:41I'm messing this up.
0:27:43 > 0:27:46It's not perfect but it's fine, we need to move along.
0:27:46 > 0:27:47OK.
0:27:52 > 0:27:55Can't remember whether it's skin down or skin up.
0:27:55 > 0:27:57Skin up, so you've got it upside down.
0:27:57 > 0:27:59I thought so. Sorry.
0:27:59 > 0:28:01- Should I take it off and do it again?- Yeah.
0:28:01 > 0:28:02Aargh!
0:28:04 > 0:28:05Skin side up.
0:28:07 > 0:28:09Yeah. This just goes on the end.
0:28:09 > 0:28:10Just on the end there.
0:28:11 > 0:28:13We'll get the next one absolutely bang on, OK?
0:28:13 > 0:28:15- OK.- Service, please. Yes, Chef.
0:28:17 > 0:28:19Think it's just my presentation I'm...
0:28:19 > 0:28:21I'm enjoying doing it.
0:28:21 > 0:28:24Little bit frantic at the moment, everyone's just finding their feet,
0:28:24 > 0:28:25but the food's good,
0:28:25 > 0:28:28we just need to work on the presentation and timings.
0:28:31 > 0:28:33Over in the West End...
0:28:33 > 0:28:35It's getting a bit in my face. Right, OK.
0:28:35 > 0:28:38Amy and Louise are already swamped with orders.
0:28:38 > 0:28:42One sea bream, one set chicken, one rata straight up, please.
0:28:43 > 0:28:45- Did we get that, Louise? - Yes, Chef.
0:28:45 > 0:28:48Louise's challenge is to get a perfect crispy skin
0:28:48 > 0:28:50on her sea bream.
0:28:53 > 0:28:56- Oh, my gosh.- While simultaneously cooking her fennel garnish.
0:28:56 > 0:29:00- That's too hot, isn't it?- Can we get a push on this fish, please?
0:29:00 > 0:29:01- Yes, coming.- One sea bream.
0:29:03 > 0:29:05Gosh, there's just so much to do.
0:29:06 > 0:29:08Tiny touch less oil in the pan, just be careful with that.
0:29:08 > 0:29:09Yeah. Too much oil, yeah?
0:29:09 > 0:29:11Be really careful with that oil.
0:29:11 > 0:29:14It's kind of really intense.
0:29:14 > 0:29:17One buritina, one fish crudo, followed two cappelletti, large.
0:29:19 > 0:29:21Two rabbit cappelletti, now.
0:29:21 > 0:29:23And we're up on two, yeah?
0:29:23 > 0:29:28The success of Amy's dish depends on carefully balancing the sauce...
0:29:28 > 0:29:30That's a bit nice, lovely.
0:29:30 > 0:29:33..and the precise cooking of the rabbit-filled pasta.
0:29:33 > 0:29:34I've got two lot of rabbit to do.
0:29:34 > 0:29:37You can imagine the nerves I'm going through at the minute.
0:29:40 > 0:29:42- Let's go. - Gosh, you need about ten hands.
0:29:44 > 0:29:46Lovely. Excellent.
0:29:46 > 0:29:47Brilliant, we'll start plating.
0:29:50 > 0:29:51Tidy plates, now, yeah?
0:29:54 > 0:29:57Perfect, looks really nice, got a lot of nice colour on it.
0:29:59 > 0:30:02Very pretty. We just have to be a bit tidier when we're plating,
0:30:02 > 0:30:04or we end up with mucky marks around the plate,
0:30:04 > 0:30:06- which is not great.- Thank you. - Lovely, thank you. Service, please.
0:30:09 > 0:30:12Beginning to understand what tidy plates means.
0:30:12 > 0:30:15It's really an amazing atmosphere to work in, kind of really...
0:30:15 > 0:30:17Fun, is that right?
0:30:17 > 0:30:19How long on two rabbit, please?
0:30:19 > 0:30:20One minute, I'll be.
0:30:24 > 0:30:26OK, cool.
0:30:26 > 0:30:27Right.
0:30:29 > 0:30:30Let's go.
0:30:33 > 0:30:35You're going to have a nice little plate-up for us.
0:30:37 > 0:30:40Really nice shine on your sauce, pasta looks great.
0:30:41 > 0:30:43Let's finish the second bowl as well.
0:30:43 > 0:30:45Got to work really quickly otherwise the food's going to go cold,
0:30:45 > 0:30:47but we also want to work really clean, yeah?
0:30:47 > 0:30:50Really nice and tidy, so can I get you another bowl?
0:30:50 > 0:30:53We'll have a quick re-plate up so they are really nice and tidy.
0:31:02 > 0:31:05Really good job, we've got to work really quickly
0:31:05 > 0:31:06and work a lot cleaner.
0:31:06 > 0:31:09Can we get a plate clean on these, boys, please?
0:31:09 > 0:31:10OK, right, my next one.
0:31:12 > 0:31:14I'm still a little bit stressed out, a little bit,
0:31:14 > 0:31:16but I think it was all right.
0:31:16 > 0:31:18I know what I'm doing, OK, come on,
0:31:18 > 0:31:22let's all do it together and make the best dish ever.
0:31:22 > 0:31:25Little bit sort of ropey on the plating, but that's just practice,
0:31:25 > 0:31:28but seasoning has been bang on, so really impressed.
0:31:28 > 0:31:29Very impressed so far.
0:31:33 > 0:31:35Back in the East End...
0:31:36 > 0:31:38..service is in full swing.
0:31:38 > 0:31:40Check on one charcuterie, one vegan special,
0:31:40 > 0:31:43one scallops, followed pithivier, onglet, lamb.
0:31:43 > 0:31:44Yes, Chef!
0:31:44 > 0:31:47And orders for Liz's scallop dish are racking up.
0:31:47 > 0:31:49I want 25 up now.
0:31:49 > 0:31:52- Yes.- Then I want to go on seven scallops, yeah?
0:31:53 > 0:31:55Seven scallops?!
0:31:56 > 0:31:58There's not enough room for this many scallops!
0:32:02 > 0:32:03Right, let's get the scallops on the plate.
0:32:03 > 0:32:05You need to move a little bit quicker now,
0:32:05 > 0:32:07they're going to start to go cold.
0:32:09 > 0:32:12Chef, how many cods was it straightaway?
0:32:12 > 0:32:15We need four cod going into a pan as quickly as possible, yeah?
0:32:15 > 0:32:16Going in now. Yes, Chef.
0:32:16 > 0:32:18Ohhh! Be careful, be careful.
0:32:18 > 0:32:23After a confident start, Sid is beginning to make mistakes.
0:32:23 > 0:32:25So when you take the cod out the oven,
0:32:25 > 0:32:27you really need to look after it when you're flipping it.
0:32:27 > 0:32:28Yeah. No, yeah, yeah, yeah.
0:32:28 > 0:32:33- You've damaged it now, so we need to put another one on straightaway.- OK.
0:32:33 > 0:32:36It fell apart. I mean, came out the oven, broke up.
0:32:36 > 0:32:38It's a very sensitive cod.
0:32:39 > 0:32:43Meanwhile, Tina is still struggling with her presentation.
0:32:43 > 0:32:44That's it, leave it.
0:32:44 > 0:32:46Ohhh!
0:32:46 > 0:32:47No, let's do it again.
0:32:47 > 0:32:49- Sorry, Chef.- Let's get it right.
0:32:57 > 0:32:59Service is drawing to an end.
0:32:59 > 0:33:00We're out of scallops.
0:33:02 > 0:33:05And Liz is finishing the last of her many scallop orders.
0:33:08 > 0:33:09Last one!
0:33:11 > 0:33:13Pretty much every table has had a scallop today,
0:33:13 > 0:33:15and these are looking really good.
0:33:15 > 0:33:18- You've nailed it.- Thank you. - OK.- They're good to go.
0:33:18 > 0:33:21- Very well done.- Is that it? - OK? Yeah.- Phew!
0:33:21 > 0:33:22Clean down.
0:33:23 > 0:33:26I definitely calmed down. I didn't know what speed to work at,
0:33:26 > 0:33:29but once I figured that out, I think it went all right.
0:33:29 > 0:33:33Chef wasn't mad at me, so, good day at the office!
0:33:34 > 0:33:35OK, this is the last table.
0:33:35 > 0:33:38One duck and two cod, that's the last check, guys.
0:33:38 > 0:33:39Yes, Chef. Yes, Chef.
0:33:39 > 0:33:40Let's make it the best.
0:33:42 > 0:33:47With the final check in, it's Sid and Tina's last chance to impress.
0:33:47 > 0:33:49We need it in 30 seconds, please.
0:33:49 > 0:33:50I need a holiday.
0:33:52 > 0:33:54That's much better. Much better.
0:33:58 > 0:34:01Let's make these ones the best ones, OK?
0:34:09 > 0:34:10Tina, that looks better.
0:34:10 > 0:34:12You still want to have the duck the other way round.
0:34:12 > 0:34:14Awww, no!
0:34:18 > 0:34:20Little bit messy, but we got there.
0:34:20 > 0:34:22- Messy?- A little bit.
0:34:23 > 0:34:26- Very good first attempt in a proper kitchen.- Phew!
0:34:28 > 0:34:33I loved it. It's scary, but, like, scary-fun scary.
0:34:34 > 0:34:35I'm not going to lie, it's not easy.
0:34:36 > 0:34:39But I've learnt, you know, quite a bit today.
0:34:39 > 0:34:43I'm really relieved that we all made it through
0:34:43 > 0:34:46and I really enjoyed it, on reflection.
0:34:47 > 0:34:50Back in London's West End.
0:34:50 > 0:34:52Check on, guys, this is the bit where we turn it up a little.
0:34:52 > 0:34:54Some VIP guests have arrived.
0:34:54 > 0:34:57Check on. Three cappelletti, small.
0:34:57 > 0:34:59Oh, no.
0:34:59 > 0:35:01- Followed sea bream, yes?- Oui.
0:35:03 > 0:35:05This is for the owners of the restaurant
0:35:05 > 0:35:06so I'm a little bit, like, "Oh, my God."
0:35:06 > 0:35:11Amy, I'm going to try and hold mine back a bit.
0:35:11 > 0:35:12So that we're on time together.
0:35:12 > 0:35:15I am stressing a little bit, I'm not going to lie to you.
0:35:18 > 0:35:19Oh, God.
0:35:19 > 0:35:20- Are you OK? Careful.- It's fine.
0:35:20 > 0:35:22Right, OK. Right, OK, cool.
0:35:30 > 0:35:32OK, I'm ready for the pass, chef.
0:35:32 > 0:35:33- Yeah, let's go.- Let's go.
0:35:33 > 0:35:35Ready, chef.
0:35:40 > 0:35:42The plates are really nice and clean,
0:35:42 > 0:35:44the last few have been amazing.
0:35:44 > 0:35:45So I want the same again.
0:35:53 > 0:35:56Well done for getting both plates up at the same time, that's perfect.
0:35:56 > 0:35:58Ready for that glass of wine next.
0:35:58 > 0:35:59- Oh, my God.- Or not.
0:35:59 > 0:36:01Let's go, check on.
0:36:01 > 0:36:03Four cappelletti, small, followed four sea bream,
0:36:03 > 0:36:05one polenta chips, one friggitelli.
0:36:05 > 0:36:08Right, let's go. That's in, cool.
0:36:08 > 0:36:10Just never stops, does it?!
0:36:10 > 0:36:13I'm loving the buzz of it all, I'm loving, like, the pressure.
0:36:13 > 0:36:16I feel confident, for once in my life.
0:36:16 > 0:36:18Good news, Amy, table eight love the cappelletti.
0:36:18 > 0:36:20Nice work. Woohoo!
0:36:20 > 0:36:21Yeah, top chef today!
0:36:21 > 0:36:25It's the final check for Amy and Louise,
0:36:25 > 0:36:28and after a busy service, they've found their stride.
0:36:28 > 0:36:30Oh, my goodness. If I'd had four at the start,
0:36:30 > 0:36:32I think I might have left the kitchen.
0:36:32 > 0:36:35- Can we go on four cappelletti, small, now, please?- Coming, chef.
0:36:40 > 0:36:42Really nice sauce, really nice sauce.
0:36:45 > 0:36:48Amazing. So good. So good.
0:36:49 > 0:36:52With Amy's final dishes gone...
0:36:52 > 0:36:54Four sea breams right now, please.
0:36:54 > 0:36:56Coming, Chef. Mind your backs.
0:36:56 > 0:37:00..it's up to Louise to finish service on a high.
0:37:02 > 0:37:04Gorgeous fish, amazing.
0:37:04 > 0:37:06Really nice. Really nice.
0:37:10 > 0:37:13So impressive. Really, really good.
0:37:13 > 0:37:15Really good. Perfect, perfect.
0:37:15 > 0:37:16I'm exhausted!
0:37:19 > 0:37:21Just need to have a bath and a lie-down.
0:37:24 > 0:37:27Really impressed. Really lovely to have them in the kitchen.
0:37:29 > 0:37:32Today was unbelievable.
0:37:32 > 0:37:34I do feel much more confident today
0:37:34 > 0:37:36and I'm so glad that I feel like that.
0:37:39 > 0:37:41That was an amazing experience.
0:37:41 > 0:37:44I'm really proud and I feel much, much more confident
0:37:44 > 0:37:45about what I can do.
0:38:13 > 0:38:18This, for me, is a pivotal moment in the story of your competitions,
0:38:18 > 0:38:21cos it's the first time we get to see your dishes.
0:38:23 > 0:38:26If I were you, I'd make sure they were very, very good indeed.
0:38:28 > 0:38:33The bad news is, at the end of this, one of you is going home.
0:38:34 > 0:38:36One hour, two courses.
0:38:36 > 0:38:39Ladies and gentlemen, let's cook.
0:38:47 > 0:38:50Today, I'm feeling nervous, but I'm feeling determined.
0:38:51 > 0:38:53Is that rosemary?
0:38:53 > 0:38:57I've got to go in there today, go, "Come on, Ame." I've got an hour.
0:38:57 > 0:38:59Right, is this rosemary or parsley?
0:38:59 > 0:39:02Right, let me help. Come on, Ame.
0:39:02 > 0:39:03What is this?
0:39:03 > 0:39:07I've done it five million times. I can do it.
0:39:10 > 0:39:13I was worried about you, with your nerves,
0:39:13 > 0:39:15going into a restaurant kitchen.
0:39:15 > 0:39:18I was confident, I was buzzing, and I really, really enjoyed it.
0:39:18 > 0:39:20What are you making for us?
0:39:20 > 0:39:22I'm going to be making stuffed portobello mushrooms
0:39:22 > 0:39:25with goat's cheese and garlic, and then for main course,
0:39:25 > 0:39:28I'm going to do pan-seared ribeye beef
0:39:28 > 0:39:31with butternut squash and tender stem broccoli.
0:39:31 > 0:39:35My favourite restaurant in Essex, they do this recipe.
0:39:35 > 0:39:38Just so you know, I've bought some Shiraz with my steak,
0:39:38 > 0:39:41so we can have a little bit later, like, with the food.
0:39:41 > 0:39:44- Just putting it out there. - Good to know.
0:39:44 > 0:39:46- Thank you very much.- Good to know.
0:39:49 > 0:39:51Amy's doing stuffed mushrooms.
0:39:51 > 0:39:53Her main course - a rib of beef.
0:39:53 > 0:39:55It might not sound very complicated,
0:39:55 > 0:39:57but considering Amy's nerves in the first round,
0:39:57 > 0:40:00if she can deliver these two courses, I'll be really impressed.
0:40:04 > 0:40:07I am, once again, feeling really nervous.
0:40:07 > 0:40:09Which is sort of ridiculous,
0:40:09 > 0:40:12because I'm going to be cooking my own two dishes.
0:40:12 > 0:40:15But the pressure here is quite something.
0:40:17 > 0:40:19I'm making you breakfast.
0:40:19 > 0:40:21- I eat at least two breakfasts a day. - Go on.
0:40:21 > 0:40:24I wake up at 3:40 in the morning and I have one breakfast then.
0:40:24 > 0:40:26I normally have a sort of granola with yoghurt,
0:40:26 > 0:40:27so I'm going to do that for you.
0:40:27 > 0:40:31Then the second course is a pork schnitzel with a duck egg on top
0:40:31 > 0:40:34and a butter and lemon and caper sauce.
0:40:34 > 0:40:37- Looking forward to breakfast.- Good. - At this time of day.
0:40:41 > 0:40:44Making granola is a good thing.
0:40:44 > 0:40:48She's going to serve that with some yoghurt and some fresh fruit.
0:40:48 > 0:40:51Good. Nice. But at the end of the day, it's a bowl of granola.
0:40:51 > 0:40:55The thing I'm worried about is that it's a little bit simple.
0:40:55 > 0:40:5825 minutes have gone, which means you've got 35 minutes left.
0:41:00 > 0:41:02I've got to sort of pull it out the bag,
0:41:02 > 0:41:05because otherwise, I could leave today.
0:41:05 > 0:41:06And I've only just got here.
0:41:06 > 0:41:09I'm 98% confident I can nail these dishes.
0:41:11 > 0:41:14Sid's doing us two quite different dishes.
0:41:16 > 0:41:18A Thai beef salad.
0:41:18 > 0:41:21Sid's main course? Classic fish pie.
0:41:21 > 0:41:25Sid is going to have to push really, really, really hard.
0:41:25 > 0:41:27He's got to make a sauce, he's got to make mashed potato,
0:41:27 > 0:41:28he's got to cook the fish,
0:41:28 > 0:41:31he's got to assemble a pie and he's got to get it in the oven
0:41:31 > 0:41:34and he's got to get it cooked, all within the hour.
0:41:35 > 0:41:38Sid, you are running round this kitchen like a pro.
0:41:38 > 0:41:41I know. I need to get everything on, so I can relax a little bit.
0:41:41 > 0:41:44Are you thinking to yourself, "Oh, no, not now, baldy"?
0:41:44 > 0:41:47Exactly. I've got no time for chat, I'm a cook!
0:41:47 > 0:41:50- You want this competition, mate, don't you?- I want to do well, yeah.
0:41:50 > 0:41:53- I want to learn.- How much would you like me to go away now?
0:41:53 > 0:41:56I would love you to go away! See you later.
0:41:56 > 0:41:58Right, where was I?
0:42:01 > 0:42:05Obviously, today, the timings are going to be tight.
0:42:05 > 0:42:08But I've spent my whole life working to a strict schedule.
0:42:09 > 0:42:12I've got a timeline and I'll have stick to it.
0:42:14 > 0:42:17Rumour has it that you were a bit of a dynamo in that pro kitchen.
0:42:17 > 0:42:19The more orders I got, and there were a lot,
0:42:19 > 0:42:22I actually settled into a rhythm and I was a lot calmer with more to do.
0:42:22 > 0:42:25- You enjoyed it, did you? - Yeah, really enjoyed it, yeah.
0:42:25 > 0:42:26What are you making now for us?
0:42:26 > 0:42:30A chicken fajita stack. I made a salsa with some tequila in it.
0:42:30 > 0:42:32And...!
0:42:33 > 0:42:35- What's your other course? - A bonny cranash...
0:42:35 > 0:42:39- A what?- A bonny cranasha. I can't really say it.
0:42:39 > 0:42:43It is, essentially yoghurt, cream, fruit...oats.
0:42:43 > 0:42:45- That's a cranachan.- Yes.
0:42:45 > 0:42:47- I like Mexican food so much.- Oh, no!
0:42:47 > 0:42:50I've actually written a song about a fajita.
0:42:50 > 0:42:51Oh, no! OK.
0:42:51 > 0:42:54- Well, it's more of a rap, really. - Ah, very good, very good.
0:42:54 > 0:42:55Do I have to laugh at your jokes?
0:42:55 > 0:42:58If I laugh at your jokes, does it give me more chance of staying in?
0:42:58 > 0:43:00- Yeah.- Ha-ha-ha(!)
0:43:00 > 0:43:01BOTH LAUGH
0:43:06 > 0:43:10Liz is making for us cranachan - a classic dessert from Scotland.
0:43:10 > 0:43:13Layers of cream, oats, whisky and raspberries.
0:43:14 > 0:43:17And what we've got from Liz is tequila.
0:43:17 > 0:43:19Maybe she's trying "te-kill-us".
0:43:21 > 0:43:24Having to do both courses in an hour...
0:43:24 > 0:43:27Look at me, as if I've got all day.
0:43:27 > 0:43:30That's where I will probably fall down.
0:43:33 > 0:43:35What are you making today?
0:43:35 > 0:43:36So, I've got the finny addy,
0:43:36 > 0:43:38which is smoked haddock fillets in a cream sauce,
0:43:38 > 0:43:41with cheesy mashed potato and minted peas.
0:43:41 > 0:43:44- And then banoffee pie.- Anything going with the banoffee pie?
0:43:44 > 0:43:49I add a little bit of Tina's kick to it, a little bit of a surprise.
0:43:49 > 0:43:53- What is it?- It's just a little tiny bit of chilli and chocolate.
0:43:53 > 0:43:54Interesting.
0:43:58 > 0:44:01I think Tina seems quite confident. She seems to know what she's doing.
0:44:01 > 0:44:04It's just whether the banoffee pie will set.
0:44:04 > 0:44:05Because you've got to make sure
0:44:05 > 0:44:07that you actually cut a decent wedge out of it
0:44:07 > 0:44:08and serve it up so it looks good.
0:44:13 > 0:44:16You guys have got four minutes left.
0:44:16 > 0:44:19I need my steak to be done, sauce on, and I'll be fine.
0:44:30 > 0:44:32That is time.
0:44:37 > 0:44:39Tine, my steak ain't done.
0:44:39 > 0:44:42- It's really raw.- Yeah, but it's better than being overdone.
0:44:44 > 0:44:46Louise, breakfast time. Up you come.
0:44:57 > 0:45:03Louise's first breakfast course is granola, layered with Greek yoghurt,
0:45:03 > 0:45:07raspberries, blueberries, honey and creme de cassis.
0:45:12 > 0:45:17I like the toastiness of the oats and the nuts with the maple syrup.
0:45:17 > 0:45:19The puree of the fruit and the yoghurt,
0:45:19 > 0:45:20they set the whole thing alight.
0:45:20 > 0:45:22I think it's a good thing.
0:45:22 > 0:45:25I'd just like that granola a bit more chunky.
0:45:25 > 0:45:27I think that's delicious.
0:45:27 > 0:45:30Toasty nuts, sour yoghurt - absolutely delicious.
0:45:32 > 0:45:35Louise has also made pork schnitzel
0:45:35 > 0:45:39with fried duck egg, pancetta, chorizo
0:45:39 > 0:45:42and a lemon butter sauce with parsley and capers.
0:45:50 > 0:45:53You have so much fried on there, for me, with the butter as well,
0:45:53 > 0:45:55it's getting a little bit like a heart attack on a plate.
0:45:55 > 0:45:58But I like the way you've cooked your schnitzel.
0:45:58 > 0:46:00The pork inside is really well cooked.
0:46:00 > 0:46:04Love the rich egg yolk all over it, like the salty bacon.
0:46:04 > 0:46:06I think you've had a very good round.
0:46:06 > 0:46:09I think your food looks good, and it tastes very good.
0:46:09 > 0:46:11You can't ask for a lot more at this stage, Louise.
0:46:11 > 0:46:12Thank you very much indeed.
0:46:12 > 0:46:16I, myself, like it. There's a lot of really big flavours on there.
0:46:16 > 0:46:20The thing I don't like is the fact that you've burnt your schnitzel.
0:46:20 > 0:46:23And the fact was, you had three other nice bits on your bench
0:46:23 > 0:46:25which you feasted upon and gave us the burnt bit.
0:46:31 > 0:46:34They both liked it, most of it, which was great.
0:46:35 > 0:46:39They said it looked good, as well. I'm really, really pleased.
0:46:45 > 0:46:49Sid's starter is strips of raw beef fillet
0:46:49 > 0:46:52marinated in vinegar, chilli, lime juice,
0:46:52 > 0:46:55sesame oil, tarragon and mint.
0:47:01 > 0:47:02It's nice and spicy with chilli,
0:47:02 > 0:47:05it's nice and herbaceous with all those herbs, but for me,
0:47:05 > 0:47:09it's just a little bit too much vinegar and a bit too sharp.
0:47:09 > 0:47:10OK.
0:47:10 > 0:47:12I really like that.
0:47:12 > 0:47:14I mean, the beef is really tender - you hardly have to chew.
0:47:14 > 0:47:17I mean, you get mint, and it's so sharp,
0:47:17 > 0:47:19and then you get heat as well.
0:47:19 > 0:47:21- Really good, mate. Really good.- Thanks.
0:47:23 > 0:47:27For his main, Sid has made fish pie -
0:47:27 > 0:47:31smoked haddock, prawns and scallops - topped with mash
0:47:31 > 0:47:36and served with boiled carrots, leeks and green beans.
0:47:41 > 0:47:44That is an absolute ripper, beauty,
0:47:44 > 0:47:47you have got a bang-on-the-money fish pie.
0:47:47 > 0:47:50It's lovely. Creamy mashed potato, bit of salty crust on top.
0:47:50 > 0:47:53You can taste the salmon, the smoked haddock, the prawns and scallops.
0:47:53 > 0:47:56- I've got to say, I think that's outstanding.- Thank you.
0:47:56 > 0:48:00That is a very good, luxurious,
0:48:00 > 0:48:04get-elbow-deep-in-it fish pie that I think is glorious.
0:48:08 > 0:48:12It's obviously nerve-racking waiting to be critiqued,
0:48:12 > 0:48:16but they really enjoyed it, and I started getting goose bumps,
0:48:16 > 0:48:18so I can't complain.
0:48:22 > 0:48:25Tina has served finny addy,
0:48:25 > 0:48:29a Scottish dish of smoked haddock in a leek sauce,
0:48:29 > 0:48:31with cheesy mash and minted peas.
0:48:38 > 0:48:41I like your smoked fish
0:48:41 > 0:48:44with your very well-made smooth mashed potato.
0:48:44 > 0:48:47I like it. It's a little dry.
0:48:47 > 0:48:49It needs either more sauce, or it needs an egg on it.
0:48:51 > 0:48:53As well-cooked as the fish is,
0:48:53 > 0:48:55that sauce of yours could be a bit more creamy,
0:48:55 > 0:48:58it could be a bit more opulent, and that's what it needs,
0:48:58 > 0:49:00cos the fish is great.
0:49:00 > 0:49:02Right, thank you.
0:49:02 > 0:49:07For dessert, Tina has made banoffee pie topped with chilli chocolate.
0:49:12 > 0:49:13Your toffee,
0:49:13 > 0:49:16your bananas and your cream and the chocolate across the top,
0:49:16 > 0:49:19that's lovely, and you just get a little tiny hint of the chilli.
0:49:19 > 0:49:23Your biscuit base is buttery, but it's burnt.
0:49:23 > 0:49:25- Sorry. - I really like the flavours on here.
0:49:25 > 0:49:27I mean, that's just a sticky indulgence.
0:49:27 > 0:49:29I love the sweet banana, the cream,
0:49:29 > 0:49:31the bit of chocolate, I can get the salt.
0:49:31 > 0:49:35- However, you've slightly caught it and slightly burnt it.- OK.
0:49:37 > 0:49:38It's terrifying.
0:49:38 > 0:49:40I feel like I've just walked up the aisle
0:49:40 > 0:49:43- and taken that big breath... - SHE TAKES A BIG BREATH
0:49:43 > 0:49:45And you get to them and they go, "It's OK," and you go...
0:49:50 > 0:49:52Oh! Whoa!
0:49:53 > 0:49:55Thank you.
0:49:57 > 0:50:00Amy's starter is portobello mushrooms
0:50:00 > 0:50:02stuffed with goat's cheese,
0:50:02 > 0:50:06served with asparagus, red onion and tomatoes.
0:50:11 > 0:50:15I do like the combination of cheese, red onion and tomato.
0:50:15 > 0:50:18Not a huge fan of the cheese and the mushroom, I'm afraid.
0:50:18 > 0:50:19- OK.- Not because of the flavours.
0:50:19 > 0:50:21Just cos of the textures, cos it's very slippery.
0:50:23 > 0:50:25I think the idea's good.
0:50:25 > 0:50:27It's tasty. It's just...
0:50:27 > 0:50:29It doesn't all quite work together.
0:50:30 > 0:50:35Her main is beef ribeye, served with sauteed broccoli,
0:50:35 > 0:50:39roasted butternut squash and garnished with chilli and onions.
0:50:44 > 0:50:47I would prefer that beef more cooked.
0:50:47 > 0:50:50The fat at the end of it, I can't eat.
0:50:50 > 0:50:53Butternut squash and sprouting broccoli together, I don't like.
0:50:53 > 0:50:57But you have given a lot of thought to your presentation
0:50:57 > 0:50:59and you do look much happier cooking,
0:50:59 > 0:51:01so you are definitely progressing.
0:51:03 > 0:51:05I really like your chilli and your onions together
0:51:05 > 0:51:07with the flavour of the beef.
0:51:07 > 0:51:09The beef itself, cook it for a little bit longer
0:51:09 > 0:51:12and let that fat just melt down a little bit.
0:51:12 > 0:51:14Don't be frightened of heat. Turn it up a little bit.
0:51:18 > 0:51:21The steak wasn't done. I knew it straightaway.
0:51:21 > 0:51:24- Told you it was raw.- Annoying, isn't it?- Yeah.- Don't worry.
0:51:24 > 0:51:26I think I started really panicking.
0:51:26 > 0:51:29But, look, I did try my absolute best.
0:51:29 > 0:51:31Finally, it's Liz.
0:51:31 > 0:51:37She's served a chilli fajita stack with tequila salsa and guacamole.
0:51:42 > 0:51:46Your flavours and textures are decent enough.
0:51:46 > 0:51:48The chicken's nicely cooked.
0:51:48 > 0:51:50I love that salsa.
0:51:50 > 0:51:53But your eye for presentation is shocking.
0:51:54 > 0:51:56You're not wrong!
0:51:57 > 0:52:00A tomato salsa with pineapple and tequila.
0:52:00 > 0:52:04It makes me smile, cos it's a bit of fun and it tastes pretty good.
0:52:04 > 0:52:08- I'd like that guacamole to be a bit more spicy.- Oh, OK.
0:52:08 > 0:52:10A really good amount of spice in your guaco.
0:52:10 > 0:52:12OK.
0:52:12 > 0:52:16For dessert, Liz has made her version of cranachan.
0:52:16 > 0:52:20Toasted oats and cream and a raspberry compote,
0:52:20 > 0:52:21flavoured with tequila.
0:52:28 > 0:52:30Is that all tequila, or is that raspberry juice?
0:52:30 > 0:52:32Raspberry juice. I hope. Is it?
0:52:34 > 0:52:37No, it's just tequila.
0:52:37 > 0:52:39- Holy crikey!- But...
0:52:39 > 0:52:42If you can't impress in the way it looks and the way it tastes,
0:52:42 > 0:52:44get 'em drunk - is that your theory?
0:52:44 > 0:52:46If I get you drunk, that'll look better!
0:52:46 > 0:52:49Any more of that and I'll probably be singing and dancing!
0:52:49 > 0:52:52I like the strength of the tequila.
0:52:52 > 0:52:54I like the fact that you've crushed up some nuts on the top,
0:52:54 > 0:52:58the sharpness of the raspberries going with that lovely sweet cream.
0:52:58 > 0:53:01I love it. Your oats need more toasting.
0:53:01 > 0:53:03- OK.- They're soft.
0:53:03 > 0:53:06And they're too soft, like they've just come out of a packet.
0:53:09 > 0:53:11I'm really pleased with how it went with John and Gregg.
0:53:13 > 0:53:16- I poisoned them! - Poisoned them with alcohol.
0:53:16 > 0:53:19I said, "When in doubt, get them drunk."
0:53:19 > 0:53:21But they're still laughing at my tequila!
0:53:21 > 0:53:23Oh, wow.
0:53:23 > 0:53:26- Sorry, boys. - Are you slightly tiddled, you two?
0:53:26 > 0:53:28I don't have an artistic bone in my body
0:53:28 > 0:53:31but, thankfully, that is something that I can go away
0:53:31 > 0:53:33and practise and learn and get better at.
0:53:37 > 0:53:40Thank you for today. Obviously, it wasn't completely perfect.
0:53:42 > 0:53:46You realise now we've got to make a decision based on what we've seen.
0:53:46 > 0:53:48Thank you, thank you so much. Off you go.
0:53:57 > 0:54:00- We've got some good cooks in there. - I think we have got some good cooks.
0:54:00 > 0:54:02For me, there's two of them who are absolutely safe,
0:54:02 > 0:54:05and I think three of them we've got question marks over.
0:54:05 > 0:54:08Louise looks like a good, solid contestant.
0:54:08 > 0:54:13She presented two very attractive, very tasty plates.
0:54:13 > 0:54:15I think Louise is a really strong contender.
0:54:17 > 0:54:19I think Sid could be a good cook.
0:54:19 > 0:54:22That beef dish had extraordinary flavour.
0:54:22 > 0:54:25I loved it. I thought his fish pie was absolutely delicious.
0:54:25 > 0:54:26Listen, he's not there yet,
0:54:26 > 0:54:30but he's got the makings of a very, very good MasterChef contestant.
0:54:31 > 0:54:35I'm now undecided, because I can see slight issues
0:54:35 > 0:54:39with Tina, Liz and Amy.
0:54:41 > 0:54:44I'm starting to really get my confidence with cooking.
0:54:44 > 0:54:46Hopefully, that'll be amazing if I do get through.
0:54:46 > 0:54:48I'd love it. I think my family would be really shocked.
0:54:50 > 0:54:54I feel I've come really far in the short time that I've been here.
0:54:54 > 0:54:56But if I do go, I won't have any regrets.
0:54:58 > 0:54:59As the Scousers would say,
0:54:59 > 0:55:03I'd be a bit "devoed" if I don't get through,
0:55:03 > 0:55:05but nothing ventured, nothing gained.
0:55:05 > 0:55:06I'm not a sore loser.
0:55:08 > 0:55:10They all had faults.
0:55:10 > 0:55:13However, one of them had a few more faults than the others.
0:55:23 > 0:55:27You've worked hard. I've enjoyed it. I hope you've enjoyed it.
0:55:27 > 0:55:28We've made a decision.
0:55:30 > 0:55:33One of you, unfortunately, is leaving us.
0:55:36 > 0:55:38The person leaving us...
0:55:50 > 0:55:51..is Amy.
0:55:54 > 0:55:56- Aww!- Well done.
0:56:05 > 0:56:07I am a little bit gutted, I really am.
0:56:07 > 0:56:09I'd have loved to have stayed in the competition.
0:56:09 > 0:56:12But I'm really proud of myself and couldn't have done any more.
0:56:15 > 0:56:18I'm just ecstatic I've got this far. I'm chuffed.
0:56:21 > 0:56:24I'm really relieved. I didn't realise how much I didn't want to go
0:56:24 > 0:56:26until they didn't call my name.
0:56:28 > 0:56:29I've had a good day.
0:56:29 > 0:56:33I'm just really daunted now about what's coming next.
0:56:34 > 0:56:37I'm feeling good. Yeah, it's a relief -
0:56:37 > 0:56:38and bring on the next round.
0:56:43 > 0:56:47Next time, the four celebrities are split into teams...
0:56:47 > 0:56:50- Keep an eye on that. - Whoa, Sid, pack it in.
0:56:53 > 0:56:56I'm up the creek.
0:56:56 > 0:56:57I almost want to get drunk.
0:56:57 > 0:57:00Come this way. Jump, jump, keep moving.
0:57:01 > 0:57:06I'll have arms like Arnie by the time I'm finished doing this.
0:57:06 > 0:57:09You'd better move really, really, really, really fast.
0:57:09 > 0:57:11Ahhh!
0:57:11 > 0:57:15..before cooking their best two courses to stay in the competition.
0:57:15 > 0:57:17Gosh, this is a disaster.
0:57:17 > 0:57:19- What is it?- I've no idea.
0:57:19 > 0:57:20Hello?