Episode 5 Celebrity MasterChef

Celebrity MasterChef,

we've got ourselves 20 celebrities

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

I'm relaxed at the moment.

I'm sure that's all going to change.

Many of them can sing, dance, act.

We don't care about that -

what we care about is whether they can cook.

I am the boss in the kitchen.

I get a bit kind of precious about my cooking.

Who's not going to be just a flash in the pan?

Light the oven, set the stove, sharpen your knives - let's go.

These five celebrities are taking on the challenge

to become the next MasterChef champion.

But at the end of today,

only the best cooks will make it through.

I'm a Scouser, so I can always think on my feet,

in any given situation.

I'm taking MasterChef very seriously.

I think people are going to see a very different side to me.

I'm going to have a good time,

and hopefully I can feed them with some of my magic.

I am really competitive.

If I let my competitive nature take over

then I could end up in serious trouble.

Cooking is not my speciality.

I'm a trier. I will give it a go.

A warm welcome to this, the MasterChef kitchen.

You're here, hopefully, because you like to cook.

All we would like right now is a plate of food

that we don't mind tasting.

Your first test is a good old-fashioned

MasterChef mystery box invention test.

One plate of food, and you'll have just one hour to do it in.

So, ladies and gentlemen, reveal your ingredients.

Oh!

It looks good.

Today's mystery box is inspired by American diner food.

It includes chicken wings,

beef steak, bacon,

corn on the cob, cheese,

avocado, blueberries,

and marshmallows.

One hour, one plate of food.

Don't poison us.

Let's cook.

Swimmer Liz Johnson

has won a medal at three consecutive Paralympic games,

including taking home gold in Beijing 2008.

Obviously being a swimmer, I've always cooked a lot of food,

but it's been to fill me up.

I don't mind eating my own food, but I'm not sure

anybody else would want to eat it.

Liz, you seem like you're doing OK.

Yeah, I struggled initially,

but I thought I'd stick to what I know,

so I'm hoping to go for some kind of chicken wings

with a paprika and creamy sauce.

If my sweet potatoes come good, I'm going to take out the filling,

mix it with cheese, put it back in. But it might not work!

SHE LAUGHS

-Listen, I like your ideas.

-OK.

-You seem quite comfortable.

Yeah, until you start shouting, "Ten minutes to go,"

and then I'm going to panic.

Liz is an athlete and used to being under pressure,

and you can see it - she's properly in control.

Paprika spiced chicken wings - lovely.

The addition of cream - I'm a bit dubious about that.

TV personality Amy Childs found fame on The Only Way Is Essex...

I've gone totally blank.

..and has only started cooking in the last few years.

Sweet potato...

So I had a date once - he came to my house, I cooked him a nice dinner.

It was terrible. Like, literally, I burnt everything.

But that's going to change.

I'm going to be practising every day and cooking every day.

Amy, you look ridiculously nervous.

I am so nervous. I'm not the best cook.

I'm not that kind of person that sees things and can put two and two together.

I just feel really under pressure at the minute, and I don't know why.

Amy, take a breath.

I've got to the point where I can't even cut properly.

I think you're under pressure cos there's not the stuff here

-to make what you normally make.

-Exactly.

If you came home and were hungry,

and you had to cook from what was in the cupboard...

Prosecco.

That's what I'd like.

Amy has successfully peeled a sweet potato,

chopped it up and put it in the oven.

What's going to happen after that? I'm not quite sure.

I feel like I'm going to pass out,

because I just do not know what I'm doing.

Amy just needs to calm down a bit.

What would I do? Sticky chicken.

How do I do sticky chicken?

She can't see the wood for the trees.

OK, let's just... Chicken, just a few tomatoes for the plate.

Journalist and newsreader Louise Minchin...

That is going to do, isn't it? Ooh.

..presents BBC Breakfast.

She has two daughters, and is married to a keen cook.

I'd normally cook for my family, but sometimes we do have people round.

They assume if it's really delicious,

because I'm not the chef in the house,

that my husband has cooked it.

And I'm like, "Hold on a second! Actually,

"I cooked that."

-How do you feel?

-Under pressure.

I'm doing what I always do in the kitchen,

which is probably be a little bit messy, as you can see.

-Possibly a little bit overambitious.

-What are you making for us?

Well, you said American diner, didn't you?

So I've kind of taken on what I imagine American diner to be,

and what I would order in an American diner,

-which is a hamburger.

-Yes!

-You like hamburger?

Yes, I'm really disappointed we've only got one.

On the side we're going to have corn on the cob, and also,

fingers crossed, you're going to have some chicken wings

in maple syrup soy sauce.

-Are you going to win MasterChef?

-No!

If I get through this round, I'll be really chuffed.

Louise has got off to a flying start.

She's going to make a burger.

Fantastic.

Who doesn't like a decent burger?

Let us just hope it IS a decent burger.

You've got just 20 minutes left, guys.

Actor Tina Malone is best known for her role in TV drama Shameless,

and grew up in a large family in Liverpool.

Well, I'm an Irish Catholic from a family predominantly of women.

We always cooked. We always had a pan of Scouse on.

You were always clean, my nan used to say, and you always fed people.

Tina, do you do a fair bit of cooking?

-Yeah.

-Who do you cook for?

At Christmas, 18.

I cook for my husband, my daughters.

I've a two-year-old and a 35-year-old,

and about to be a granny soon.

And I cook for my mother and my sisters and my aunties. Loads of us.

You've got a 35-year-old child and a two-year-old child?

Yeah, pregnant at 17 and pregnant at 50.

What are you making for us now?

Beef in maybe a tomato-y type stroganoff-y sauce.

-Served with what?

-Veg. And a bit of pasta.

What we do have from Tina is a pan full of garlic.

What she's going to do with that garlic, I'm not quite sure.

I say adventurous. Gregg and John will probably say mad.

But the good thing is, it's going to keep Dracula away for the day.

Ex-EastEnders star Sid Owen....

What else do I want to make?

..lives for half the year in the south-west of France,

and has written his own cookbook.

I can sort of, you know,

rustle things together quite easily.

But you know, this is different. It's MasterChef.

And you know, let's hope the pressures do not get to me.

-How good are you, Sid?

-I'm all right. I'm, you know...

My presentation is not much to talk about.

-What are you making right now?

-Keep it, obviously, American-themed,

with a little bit of beef, I've got chicken wings.

But you don't know how it's going to look on a plate?

I don't know, but it will taste good, I can assure you that.

Sid's making us a mixture of many, many things,

but right now he doesn't know how his dish is going to come together.

Bung it all on a plate and hope they like it.

Last five minutes.

Looking at everyone's, thinking they've done so well,

but the thing is, I cook basic food. I don't cook fancy food.

I've got quite a few problems, but presentation is the thing for me.

90 seconds left, guys. That's all you've got.

I'm happy with the taste.

But you know, I'm not the expert, am I?

Last touches, last touches.

That's it, stop!

Stop!

Oh, dear.

-LIZ:

-I only cut my thumb once.

And it was my good hand. It wasn't even...

SHE LAUGHS

First up is actor Tina.

She's made beef, tomato and garlic stew

with a creamy cheese pasta.

Can't eat that much garlic in one mouth.

Sorry. I can!

-Can you?

-Yeah.

-What, you think you got a lot of garlic?

-Look in there.

-Oh, my word!

-Oh, yeah. Look at it.

That, in most people's opinion, would be far too much garlic.

-Yeah.

-However, the pasta is nice, and it's really cheesy

and it's really tangy, and your beef's really soft, and it's fruity

with tomatoes, and it's nicely seasoned.

Just have one simple idea, not two.

-And cut down on the garlic.

-OK.

Yeah, I think your food's tasty.

I think what you've got to do now is just do a little bit less is more.

I'm not really happy about what I did today.

If I had to go back and do it again, I would do it differently.

Maybe do one dish instead of two.

Amy has served chicken wings roasted in chilli and soy

with sweet potato wedges and a Van Dyke-cut tomato.

What you've got are some tasty chicken wings

with some sweet potato. And it's tasty.

There's nothing wrong with it. It's not a disaster.

But the fact is, it probably just needs a sauce or something like that

to make it a bit more special.

I think you've got some decent ideas.

I think what you've got to combat now aren't cookery skills -

it's your nerves.

Mm. Yeah.

It wasn't the best dish. Of course it wasn't.

But they said it tasted good,

so I feel quite better that they've said that.

Swimmer Liz has made chicken wings with bourbon, maple syrup,

paprika and sour cream sauce,

sweet potato stuffed with cheese,

and a side of red onion.

Your chicken wings could do with a bit more cooking.

Your sauce is really unusual,

cos it tastes of paprika, sweet maple syrup,

and in a weird way, it's probably something quite weird

I'd expect to find in an American diner.

Your sweet potatoes with the cheese are OK.

-Need a lot more seasoning.

-OK.

I really like the sauce you've made.

Really sweet, with heat as well.

I think you've got some nice ideas.

-Your touch is letting you down there a little bit.

-OK.

I think the first challenge was surprisingly enjoyable.

-WHISPERING:

-Could have been a lot worse.

-It could.

I didn't have any idea of what the feedback was going to be like,

and I'm actually quite happy with it.

BBC Breakfast presenter Louise has made a cheese and bacon burger

with guacamole and corn on the cob,

and a side of chicken wings glazed in maple syrup and soy sauce.

Your flavouring on your wings is great,

-but they need to be cooked a lot more.

-Right.

Your burger, however,

is delicious.

-Oh!

-Just delicious. And what I really like about it -

there's a nice patty inside which has been well seasoned and crispy.

It's really, really good.

Your guacamole's good.

Your presentation's a bit weird,

but otherwise I think it's pretty good indeed

for a round like this.

Thank you.

That's a good burger.

That's not a bad invention test.

You've got some nice ideas.

-You've got a good touch.

-Thank you very much indeed.

-Well done.

-They liked my burger!

-Yay!

-And it was cooked.

-And it was OK.

The chicken wings they weren't so pleased with,

but I'm absolutely delighted.

Last up is Sid.

He's served chicken wings, pan-fried beef,

guacamole, coleslaw,

sweet potato filled with bacon and cheese,

and a salad.

That piece of beef you've cooked, you've cooked really well.

It's browned on the outside, pink in the middle, and it's seasoned.

Your chicken wings I think are delightful.

That sweet potato with the bacon and cheese is highly unusual,

-but tastes really good to me.

-I'd never made that before.

No, I'm not surprised.

I like your ideas.

-I just didn't expect to see 12 of them on one plate.

-Right, OK.

If I was sitting in somebody's back garden with a cold beer

after a barbie and I got a plate full of food like that,

I'd be very, very happy indeed.

Because I'll tell you what -

you may not be able to present food very well, Sid,

but you can flavour it very well.

-Well done!

-Give up the day job.

-Well done!

At first, I was a little bit flustered.

Nerves can get the better of you.

I don't need to do too much.

So just take my time next time and think about it.

Bit of a wobbly start for some.

But actually, some decent food from some, also.

They're going to a professional kitchen next.

That's going to be a wake-up call for them, isn't it?

It's day two,

and the five celebrities have been split into two groups

and are on their way to a busy London restaurant.

Well, it's going to be some fancy place, I reckon.

-You know.

-Would they seriously risk having us in there, though?

Liz, Sid and Tina will be cooking at Boundary,

a classic French restaurant in London's fashionable East End.

Service will be run by head chef, Harry Faddy.

We've got a very busy lunch ahead of us.

40 plus today in the restaurant.

Roasting in here, and I'm not even doing anything yet,

so, er, the temperature's definitely rising.

Each of you are going to be cooking one dish for paying customers.

Genuinely, I hadn't even noticed that the window was right there

and everyone's going to be able to see me.

I'll be wetting myself.

But I'll give it a go.

Nothing ventured, nothing gained.

Let's crack on.

During today's service, Liz will be in charge of a starter -

seared scallops topped with lardo with asparagus,

peas and a wild garlic puree.

-It's going to be a very popular dish. It always is.

-I'm ready.

So, we only cook the scallop on one side, really.

-Oh, OK.

-Give it a good caramelisation.

It's going to take nearly a minute to cook these scallops.

-OK?

-OK.

-You're going to add some butter.

You're going to give it a little baste.

OK?

SHE EXHALES

The peas and asparagus are first blanched,

then added to a butter emulsion

and finished with wild garlic and chives.

Presentation's very important with this dish.

If it doesn't look good enough, we'll start again.

Mine's not going to look that good.

This is lardo di Colonnata. So it's cured pork fat.

This we're just going to drape over the hot scallop,

and then quickly blowtorch it.

Then just finish with a few pea shoots, make it look pretty.

OK.

-Can you manage that?

-I hope so.

-Me too.

THEY LAUGH

The dish looks amazing.

I'm very conscious that there's probably going to be high demand

for it today. I'm nervous about the pressure of getting it out

and just not getting it wrong.

Sid's dish is pan roasted cod, braised fennel, cauliflower puree,

monk's beard and a blood orange butter sauce.

You'll have to be very careful here. You don't want to scorch the cod.

A very expensive piece of fish.

It's going to take about 30 seconds.

-Then, straight into the oven.

-Right.

So this is where you want to work quickly.

The braised fennel and cauliflower puree

are gently heated before starting the sauce.

Take a knob of butter.

We want to take this to beurre noisette,

then we add a little drop of vinegar, OK, off the heat.

Then you can go in with the capers.

Juice from the blood orange into the pan now.

We can add the monk's beard as well.

Fennel on next.

Goes onto the plate underneath the fish.

Next on is your lovely cod.

We're going to dress the plate.

It doesn't have to be the same every time.

It wants to fall naturally onto the plate.

OK, that's your dish.

-Looks very pretty.

-Think you're up to it?

Yeah, I mean, as long as I follow your instructions,

-what should go wrong?

-I'm sure you'll be fine.

It seems simple enough.

Hopefully I don't crack under pressure,

I can create something just as beautiful as that.

Tina's main is duck breast with celeriac puree,

rape greens cooked in anchovy and garlic oil and a red wine jus.

So you just want to gently render down the fat,

add the butter and the herbs,

baste it and then we're ready to go in the oven.

You make it look so easy.

Whilst the duck breast cooks,

the celeriac puree is warmed through

and sprouting greens from the rapeseed plant are blanched.

-This takes literally 30 seconds to cook.

-OK. Wow.

It's similar to broccoli

but it doesn't take anywhere near as long to cook.

Into your pan, you're going to have a bit of anchovy.

Drain off the excess and then into the water.

Very simple presentation

but I'm quite particular about how it goes down on the plate.

Good spoonful of the celeriac puree.

So we're going to have one piece of the duck like that,

and the other piece here, so they can see the nice...

-The cooking of the duck.

-OK.

And the last thing to do is a little bit of this sauce.

And that's it. OK?

I think it looks incredible, what you've done,

but I'll give it a go.

It is a very simple dish, it's just all in the execution.

Yeah, that's the problem!

I'm nervous, I'll be honest.

I do hope they order 35 of Sid's dishes and just five of mine.

Across town in the West End,

Amy and Louise are arriving

at modern Italian restaurant Bernardi's.

Running the pass is head chef Sabrina Gidda.

Hello. Hello, ladies.

-Louise.

-Welcome to Bernardi's.

-Nice to meet you.

-We've got a very busy lunch today, a lot of covers,

so it's going to be a little bit of a push for you,

but if you can come with me,

we'll get started on the prep and crack on.

Very nice. Thank you.

Louise will be cooking fillet of sea bream with braised fennel,

wild garlic and a blood orange sauce vierge.

You're going to go skin side down, always away from you.

OK. And you've got your hands right in, near all the hot oil.

You get used to that bit after a while.

So what we're going to do is

add a little touch of our mandolin fennel to this.

So we're going to let that work down a little bit.

Lemon juice and wild garlic are added at the last moment.

And then we just finish with a little bit of parsley.

We want to make sure there's enough lemon in there, enough salt.

Oh, scrummy.

Excellent. What you don't want to do...

-Yeah.

-..is turn the fish too early,

because if you do then you're going to end up tearing the skin.

So now we're ready to plate.

Let's go.

-This is the worst bit for me.

-No, this is the easy bit.

-Is it? OK.

-This is the easy bit.

Take a little of our softened fennel, just onto the plate,

-and then the piece of your fish.

-Yeah.

The dish is finished with the blood orange sauce vierge

and fennel fronds.

And that is our dish.

Looks like a painting. It's beautiful.

I'm worried that I'm going to muck up the fish,

I'm worried that I'll, you know, ruin the fish, I'm worried that...

Lots of different things worry me about it, to be honest!

So, Amy, today you're going to be cooking one of our signature dishes,

rabbit cappelletti with a little touch of black olive,

and it's finished with a very light tomato sauce

-with a little touch of rabbit stock.

-It sounds so hard.

-No, it's not too hard.

-No, it is really hard.

It's going to be great. It's going to be great.

The sauce starts with a brunoise of carrot, celery and leek.

So the sauce is very quick to assemble,

-but it's really important that you get the flavour right.

-OK.

What we're going to do is add a little touch of rabbit stock.

Sieved tomato.

OK.

We do not want to over-reduce it at this point.

The main flavour of the sauce should absolutely be the rabbit.

The cappelletti are filled with slow braised rabbit leg,

mascarpone and fresh herbs.

Olives are in the sauce. Your pasta is now ready.

Pasta goes in. It's really important

that you cook out the pasta in the sauce,

just so all the flavour gets in.

And then we are going to finish with

just a little touch of fresh parsley.

We finish with a little touch of cold-pressed lemon oil.

And then we have a few tarragon leaves just to garnish.

And that is our rabbit dish.

Oh, my God. OK, it's fine.

-You will.

-Come on, Amy, I'll be fine.

-You're going to be great.

-I'll be absolutely fine.

I can do this.

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

There's real people.

We have real people, real life people here, now.

First check, once scallops, one tartare,

followed monkfish and a duck.

The first order is in for Liz's scallop dish.

Not sure how that's going to go, but we'll give it a whirl.

Aargh! What's the next bit?

Backs!

-Oh, no.

-Let's start again.

You want to get the puree a little bit looser.

-Yeah.

-Give it a good stir.

-Thank you.

-And go for it again.

So you can see the difference between the two plates.

Just take a little bit more time,

a little bit more attention to detail.

One there.

-That's it.

-How do you turn the thing off?

And then dress it with pea shoots.

There's too many! Oh, no.

That's fine. That looks good.

OK, you want to try and calm down a little bit.

-OK.

-You're doing everything right, you're just rushing a bit, OK?

OK. Yeah.

I'm doing it right, I just need to slow down and stop panicking,

-I think.

-Sid, one cod.

-Yes, Chef!

Was it just one? Yeah, it was.

Listen up - table 24 is away, Anglais, monkfish, duck and a lamb.

Cod looks great, man.

The cod looks banging.

One charcuterie, one scallops, one egg, one tartare,

followed by an Anglais, monkfish, duck and a lamb.

Duck is really popular.

I don't know whether that's a good thing for me or a bad thing -

more practice makes perfect.

Sid, let's go.

With the cod cooked,

Sid now has to plate the four elements of the dish

to chef's high standards.

That's it, let's have a little bit on top of the fish.

Yeah, will do.

Sid, that looks good, yeah?

-Thank you.

-A little bit tidier next time, but otherwise very good.

Thank you, Chef.

Tina, one duck right now, please.

Yes, Chef!

Tina is next up with her duck main course.

-So, remember how we plated it?

-Yes.

-No.

-Ohhh!

Be assertive with it, yeah?

I'm messing this up.

It's not perfect but it's fine, we need to move along.

OK.

Can't remember whether it's skin down or skin up.

Skin up, so you've got it upside down.

I thought so. Sorry.

-Should I take it off and do it again?

-Yeah.

Aargh!

Skin side up.

Yeah. This just goes on the end.

Just on the end there.

We'll get the next one absolutely bang on, OK?

-OK.

-Service, please. Yes, Chef.

Think it's just my presentation I'm...

I'm enjoying doing it.

Little bit frantic at the moment, everyone's just finding their feet,

but the food's good,

we just need to work on the presentation and timings.

Over in the West End...

It's getting a bit in my face. Right, OK.

Amy and Louise are already swamped with orders.

One sea bream, one set chicken, one rata straight up, please.

-Did we get that, Louise?

-Yes, Chef.

Louise's challenge is to get a perfect crispy skin

on her sea bream.

-Oh, my gosh.

-While simultaneously cooking her fennel garnish.

-That's too hot, isn't it?

-Can we get a push on this fish, please?

-Yes, coming.

-One sea bream.

Gosh, there's just so much to do.

Tiny touch less oil in the pan, just be careful with that.

Yeah. Too much oil, yeah?

Be really careful with that oil.

It's kind of really intense.

One buritina, one fish crudo, followed two cappelletti, large.

Two rabbit cappelletti, now.

And we're up on two, yeah?

The success of Amy's dish depends on carefully balancing the sauce...

That's a bit nice, lovely.

..and the precise cooking of the rabbit-filled pasta.

I've got two lot of rabbit to do.

You can imagine the nerves I'm going through at the minute.

-Let's go.

-Gosh, you need about ten hands.

Lovely. Excellent.

Brilliant, we'll start plating.

Tidy plates, now, yeah?

Perfect, looks really nice, got a lot of nice colour on it.

Very pretty. We just have to be a bit tidier when we're plating,

or we end up with mucky marks around the plate,

-which is not great.

-Thank you.

-Lovely, thank you. Service, please.

Beginning to understand what tidy plates means.

It's really an amazing atmosphere to work in, kind of really...

Fun, is that right?

How long on two rabbit, please?

One minute, I'll be.

OK, cool.

Right.

Let's go.

You're going to have a nice little plate-up for us.

Really nice shine on your sauce, pasta looks great.

Let's finish the second bowl as well.

Got to work really quickly otherwise the food's going to go cold,

but we also want to work really clean, yeah?

Really nice and tidy, so can I get you another bowl?

We'll have a quick re-plate up so they are really nice and tidy.

Really good job, we've got to work really quickly

and work a lot cleaner.

Can we get a plate clean on these, boys, please?

OK, right, my next one.

I'm still a little bit stressed out, a little bit,

but I think it was all right.

I know what I'm doing, OK, come on,

let's all do it together and make the best dish ever.

Little bit sort of ropey on the plating, but that's just practice,

but seasoning has been bang on, so really impressed.

Very impressed so far.

Back in the East End...

..service is in full swing.

Check on one charcuterie, one vegan special,

one scallops, followed pithivier, onglet, lamb.

Yes, Chef!

And orders for Liz's scallop dish are racking up.

I want 25 up now.

-Yes.

-Then I want to go on seven scallops, yeah?

Seven scallops?!

There's not enough room for this many scallops!

Right, let's get the scallops on the plate.

You need to move a little bit quicker now,

they're going to start to go cold.

Chef, how many cods was it straightaway?

We need four cod going into a pan as quickly as possible, yeah?

Going in now. Yes, Chef.

Ohhh! Be careful, be careful.

After a confident start, Sid is beginning to make mistakes.

So when you take the cod out the oven,

you really need to look after it when you're flipping it.

Yeah. No, yeah, yeah, yeah.

-You've damaged it now, so we need to put another one on straightaway.

-OK.

It fell apart. I mean, came out the oven, broke up.

It's a very sensitive cod.

Meanwhile, Tina is still struggling with her presentation.

That's it, leave it.

Ohhh!

No, let's do it again.

-Sorry, Chef.

-Let's get it right.

Service is drawing to an end.

We're out of scallops.

And Liz is finishing the last of her many scallop orders.

Last one!

Pretty much every table has had a scallop today,

and these are looking really good.

-You've nailed it.

-Thank you.

-OK.

-They're good to go.

-Very well done.

-Is that it?

-OK? Yeah.

-Phew!

Clean down.

I definitely calmed down. I didn't know what speed to work at,

but once I figured that out, I think it went all right.

Chef wasn't mad at me, so, good day at the office!

OK, this is the last table.

One duck and two cod, that's the last check, guys.

Yes, Chef. Yes, Chef.

Let's make it the best.

With the final check in, it's Sid and Tina's last chance to impress.

We need it in 30 seconds, please.

I need a holiday.

That's much better. Much better.

Let's make these ones the best ones, OK?

Tina, that looks better.

You still want to have the duck the other way round.

Awww, no!

Little bit messy, but we got there.

-Messy?

-A little bit.

-Very good first attempt in a proper kitchen.

-Phew!

I loved it. It's scary, but, like, scary-fun scary.

I'm not going to lie, it's not easy.

But I've learnt, you know, quite a bit today.

I'm really relieved that we all made it through

and I really enjoyed it, on reflection.

Back in London's West End.

Check on, guys, this is the bit where we turn it up a little.

Some VIP guests have arrived.

Check on. Three cappelletti, small.

Oh, no.

-Followed sea bream, yes?

-Oui.

This is for the owners of the restaurant

so I'm a little bit, like, "Oh, my God."

Amy, I'm going to try and hold mine back a bit.

So that we're on time together.

I am stressing a little bit, I'm not going to lie to you.

Oh, God.

-Are you OK? Careful.

-It's fine.

Right, OK. Right, OK, cool.

OK, I'm ready for the pass, chef.

-Yeah, let's go.

-Let's go.

Ready, chef.

The plates are really nice and clean,

the last few have been amazing.

So I want the same again.

Well done for getting both plates up at the same time, that's perfect.

Ready for that glass of wine next.

-Oh, my God.

-Or not.

Let's go, check on.

Four cappelletti, small, followed four sea bream,

one polenta chips, one friggitelli.

Right, let's go. That's in, cool.

Just never stops, does it?!

I'm loving the buzz of it all, I'm loving, like, the pressure.

I feel confident, for once in my life.

Good news, Amy, table eight love the cappelletti.

Nice work. Woohoo!

Yeah, top chef today!

It's the final check for Amy and Louise,

and after a busy service, they've found their stride.

Oh, my goodness. If I'd had four at the start,

I think I might have left the kitchen.

-Can we go on four cappelletti, small, now, please?

-Coming, chef.

Really nice sauce, really nice sauce.

Amazing. So good. So good.

With Amy's final dishes gone...

Four sea breams right now, please.

Coming, Chef. Mind your backs.

..it's up to Louise to finish service on a high.

Gorgeous fish, amazing.

Really nice. Really nice.

So impressive. Really, really good.

Really good. Perfect, perfect.

I'm exhausted!

Just need to have a bath and a lie-down.

Really impressed. Really lovely to have them in the kitchen.

Today was unbelievable.

I do feel much more confident today

and I'm so glad that I feel like that.

That was an amazing experience.

I'm really proud and I feel much, much more confident

about what I can do.

This, for me, is a pivotal moment in the story of your competitions,

cos it's the first time we get to see your dishes.

If I were you, I'd make sure they were very, very good indeed.

The bad news is, at the end of this, one of you is going home.

One hour, two courses.

Ladies and gentlemen, let's cook.

Today, I'm feeling nervous, but I'm feeling determined.

Is that rosemary?

I've got to go in there today, go, "Come on, Ame." I've got an hour.

Right, is this rosemary or parsley?

Right, let me help. Come on, Ame.

What is this?

I've done it five million times. I can do it.

I was worried about you, with your nerves,

going into a restaurant kitchen.

I was confident, I was buzzing, and I really, really enjoyed it.

What are you making for us?

I'm going to be making stuffed portobello mushrooms

with goat's cheese and garlic, and then for main course,

I'm going to do pan-seared ribeye beef

with butternut squash and tender stem broccoli.

My favourite restaurant in Essex, they do this recipe.

Just so you know, I've bought some Shiraz with my steak,

so we can have a little bit later, like, with the food.

-Just putting it out there.

-Good to know.

-Thank you very much.

-Good to know.

Amy's doing stuffed mushrooms.

Her main course - a rib of beef.

It might not sound very complicated,

but considering Amy's nerves in the first round,

if she can deliver these two courses, I'll be really impressed.

I am, once again, feeling really nervous.

Which is sort of ridiculous,

because I'm going to be cooking my own two dishes.

But the pressure here is quite something.

I'm making you breakfast.

-I eat at least two breakfasts a day.

-Go on.

I wake up at 3:40 in the morning and I have one breakfast then.

I normally have a sort of granola with yoghurt,

so I'm going to do that for you.

Then the second course is a pork schnitzel with a duck egg on top

and a butter and lemon and caper sauce.

-Looking forward to breakfast.

-Good.

-At this time of day.

Making granola is a good thing.

She's going to serve that with some yoghurt and some fresh fruit.

Good. Nice. But at the end of the day, it's a bowl of granola.

The thing I'm worried about is that it's a little bit simple.

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

I've got to sort of pull it out the bag,

because otherwise, I could leave today.

And I've only just got here.

I'm 98% confident I can nail these dishes.

Sid's doing us two quite different dishes.

A Thai beef salad.

Sid's main course? Classic fish pie.

Sid is going to have to push really, really, really hard.

He's got to make a sauce, he's got to make mashed potato,

he's got to cook the fish,

he's got to assemble a pie and he's got to get it in the oven

and he's got to get it cooked, all within the hour.

Sid, you are running round this kitchen like a pro.

I know. I need to get everything on, so I can relax a little bit.

Are you thinking to yourself, "Oh, no, not now, baldy"?

Exactly. I've got no time for chat, I'm a cook!

-You want this competition, mate, don't you?

-I want to do well, yeah.

-I want to learn.

-How much would you like me to go away now?

I would love you to go away! See you later.

Right, where was I?

Obviously, today, the timings are going to be tight.

But I've spent my whole life working to a strict schedule.

I've got a timeline and I'll have stick to it.

Rumour has it that you were a bit of a dynamo in that pro kitchen.

The more orders I got, and there were a lot,

I actually settled into a rhythm and I was a lot calmer with more to do.

-You enjoyed it, did you?

-Yeah, really enjoyed it, yeah.

What are you making now for us?

A chicken fajita stack. I made a salsa with some tequila in it.

And...!

-What's your other course?

-A bonny cranash...

-A what?

-A bonny cranasha. I can't really say it.

It is, essentially yoghurt, cream, fruit...oats.

-That's a cranachan.

-Yes.

-I like Mexican food so much.

-Oh, no!

I've actually written a song about a fajita.

Oh, no! OK.

-Well, it's more of a rap, really.

-Ah, very good, very good.

Do I have to laugh at your jokes?

If I laugh at your jokes, does it give me more chance of staying in?

-Yeah.

-Ha-ha-ha(!)

BOTH LAUGH

Liz is making for us cranachan - a classic dessert from Scotland.

Layers of cream, oats, whisky and raspberries.

And what we've got from Liz is tequila.

Maybe she's trying "te-kill-us".

Having to do both courses in an hour...

Look at me, as if I've got all day.

That's where I will probably fall down.

What are you making today?

So, I've got the finny addy,

which is smoked haddock fillets in a cream sauce,

with cheesy mashed potato and minted peas.

-And then banoffee pie.

-Anything going with the banoffee pie?

I add a little bit of Tina's kick to it, a little bit of a surprise.

-What is it?

-It's just a little tiny bit of chilli and chocolate.

Interesting.

I think Tina seems quite confident. She seems to know what she's doing.

It's just whether the banoffee pie will set.

Because you've got to make sure

that you actually cut a decent wedge out of it

and serve it up so it looks good.

You guys have got four minutes left.

I need my steak to be done, sauce on, and I'll be fine.

That is time.

Tine, my steak ain't done.

-It's really raw.

-Yeah, but it's better than being overdone.

Louise, breakfast time. Up you come.

Louise's first breakfast course is granola, layered with Greek yoghurt,

raspberries, blueberries, honey and creme de cassis.

I like the toastiness of the oats and the nuts with the maple syrup.

The puree of the fruit and the yoghurt,

they set the whole thing alight.

I think it's a good thing.

I'd just like that granola a bit more chunky.

I think that's delicious.

Toasty nuts, sour yoghurt - absolutely delicious.

Louise has also made pork schnitzel

with fried duck egg, pancetta, chorizo

and a lemon butter sauce with parsley and capers.

You have so much fried on there, for me, with the butter as well,

it's getting a little bit like a heart attack on a plate.

But I like the way you've cooked your schnitzel.

The pork inside is really well cooked.

Love the rich egg yolk all over it, like the salty bacon.

I think you've had a very good round.

I think your food looks good, and it tastes very good.

You can't ask for a lot more at this stage, Louise.

Thank you very much indeed.

I, myself, like it. There's a lot of really big flavours on there.

The thing I don't like is the fact that you've burnt your schnitzel.

And the fact was, you had three other nice bits on your bench

which you feasted upon and gave us the burnt bit.

They both liked it, most of it, which was great.

They said it looked good, as well. I'm really, really pleased.

Sid's starter is strips of raw beef fillet

marinated in vinegar, chilli, lime juice,

sesame oil, tarragon and mint.

It's nice and spicy with chilli,

it's nice and herbaceous with all those herbs, but for me,

it's just a little bit too much vinegar and a bit too sharp.

OK.

I really like that.

I mean, the beef is really tender - you hardly have to chew.

I mean, you get mint, and it's so sharp,

and then you get heat as well.

-Really good, mate. Really good.

-Thanks.

For his main, Sid has made fish pie -

smoked haddock, prawns and scallops - topped with mash

and served with boiled carrots, leeks and green beans.

That is an absolute ripper, beauty,

you have got a bang-on-the-money fish pie.

It's lovely. Creamy mashed potato, bit of salty crust on top.

You can taste the salmon, the smoked haddock, the prawns and scallops.

-I've got to say, I think that's outstanding.

-Thank you.

That is a very good, luxurious,

get-elbow-deep-in-it fish pie that I think is glorious.

It's obviously nerve-racking waiting to be critiqued,

but they really enjoyed it, and I started getting goose bumps,

so I can't complain.

Tina has served finny addy,

a Scottish dish of smoked haddock in a leek sauce,

with cheesy mash and minted peas.

I like your smoked fish

with your very well-made smooth mashed potato.

I like it. It's a little dry.

It needs either more sauce, or it needs an egg on it.

As well-cooked as the fish is,

that sauce of yours could be a bit more creamy,

it could be a bit more opulent, and that's what it needs,

cos the fish is great.

Right, thank you.

For dessert, Tina has made banoffee pie topped with chilli chocolate.

Your toffee,

your bananas and your cream and the chocolate across the top,

that's lovely, and you just get a little tiny hint of the chilli.

Your biscuit base is buttery, but it's burnt.

-Sorry.

-I really like the flavours on here.

I mean, that's just a sticky indulgence.

I love the sweet banana, the cream,

the bit of chocolate, I can get the salt.

-However, you've slightly caught it and slightly burnt it.

-OK.

It's terrifying.

I feel like I've just walked up the aisle

-and taken that big breath...

-SHE TAKES A BIG BREATH

And you get to them and they go, "It's OK," and you go...

Oh! Whoa!

Thank you.

Amy's starter is portobello mushrooms

stuffed with goat's cheese,

served with asparagus, red onion and tomatoes.

I do like the combination of cheese, red onion and tomato.

Not a huge fan of the cheese and the mushroom, I'm afraid.

-OK.

-Not because of the flavours.

Just cos of the textures, cos it's very slippery.

I think the idea's good.

It's tasty. It's just...

It doesn't all quite work together.

Her main is beef ribeye, served with sauteed broccoli,

roasted butternut squash and garnished with chilli and onions.

I would prefer that beef more cooked.

The fat at the end of it, I can't eat.

Butternut squash and sprouting broccoli together, I don't like.

But you have given a lot of thought to your presentation

and you do look much happier cooking,

so you are definitely progressing.

I really like your chilli and your onions together

with the flavour of the beef.

The beef itself, cook it for a little bit longer

and let that fat just melt down a little bit.

Don't be frightened of heat. Turn it up a little bit.

The steak wasn't done. I knew it straightaway.

-Told you it was raw.

-Annoying, isn't it?

-Yeah.

-Don't worry.

I think I started really panicking.

But, look, I did try my absolute best.

Finally, it's Liz.

She's served a chilli fajita stack with tequila salsa and guacamole.

Your flavours and textures are decent enough.

The chicken's nicely cooked.

I love that salsa.

But your eye for presentation is shocking.

You're not wrong!

A tomato salsa with pineapple and tequila.

It makes me smile, cos it's a bit of fun and it tastes pretty good.

-I'd like that guacamole to be a bit more spicy.

-Oh, OK.

A really good amount of spice in your guaco.

OK.

For dessert, Liz has made her version of cranachan.

Toasted oats and cream and a raspberry compote,

flavoured with tequila.

Is that all tequila, or is that raspberry juice?

Raspberry juice. I hope. Is it?

No, it's just tequila.

-Holy crikey!

-But...

If you can't impress in the way it looks and the way it tastes,

get 'em drunk - is that your theory?

If I get you drunk, that'll look better!

Any more of that and I'll probably be singing and dancing!

I like the strength of the tequila.

I like the fact that you've crushed up some nuts on the top,

the sharpness of the raspberries going with that lovely sweet cream.

I love it. Your oats need more toasting.

-OK.

-They're soft.

And they're too soft, like they've just come out of a packet.

I'm really pleased with how it went with John and Gregg.

-I poisoned them!

-Poisoned them with alcohol.

I said, "When in doubt, get them drunk."

But they're still laughing at my tequila!

Oh, wow.

-Sorry, boys.

-Are you slightly tiddled, you two?

I don't have an artistic bone in my body

but, thankfully, that is something that I can go away

and practise and learn and get better at.

Thank you for today. Obviously, it wasn't completely perfect.

You realise now we've got to make a decision based on what we've seen.

Thank you, thank you so much. Off you go.

-We've got some good cooks in there.

-I think we have got some good cooks.

For me, there's two of them who are absolutely safe,

and I think three of them we've got question marks over.

Louise looks like a good, solid contestant.

She presented two very attractive, very tasty plates.

I think Louise is a really strong contender.

I think Sid could be a good cook.

That beef dish had extraordinary flavour.

I loved it. I thought his fish pie was absolutely delicious.

Listen, he's not there yet,

but he's got the makings of a very, very good MasterChef contestant.

I'm now undecided, because I can see slight issues

with Tina, Liz and Amy.

I'm starting to really get my confidence with cooking.

Hopefully, that'll be amazing if I do get through.

I'd love it. I think my family would be really shocked.

I feel I've come really far in the short time that I've been here.

But if I do go, I won't have any regrets.

As the Scousers would say,

I'd be a bit "devoed" if I don't get through,

but nothing ventured, nothing gained.

I'm not a sore loser.

They all had faults.

However, one of them had a few more faults than the others.

You've worked hard. I've enjoyed it. I hope you've enjoyed it.

We've made a decision.

One of you, unfortunately, is leaving us.

The person leaving us...

..is Amy.

-Aww!

-Well done.

I am a little bit gutted, I really am.

I'd have loved to have stayed in the competition.

But I'm really proud of myself and couldn't have done any more.

I'm just ecstatic I've got this far. I'm chuffed.

I'm really relieved. I didn't realise how much I didn't want to go

until they didn't call my name.

I've had a good day.

I'm just really daunted now about what's coming next.

I'm feeling good. Yeah, it's a relief -

and bring on the next round.

Next time, the four celebrities are split into teams...

-Keep an eye on that.

-Whoa, Sid, pack it in.

I'm up the creek.

I almost want to get drunk.

Come this way. Jump, jump, keep moving.

I'll have arms like Arnie by the time I'm finished doing this.

You'd better move really, really, really, really fast.

Ahhh!

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

Gosh, this is a disaster.

-What is it?

-I've no idea.

Hello?