Episode 6

0:00:02 > 0:00:04Celebrity MasterChef.

0:00:04 > 0:00:06We've got ourselves 20 celebrities

0:00:06 > 0:00:10who want to show us how good they are in the kitchen.

0:00:11 > 0:00:13I'm just as apprehensive as I was right back at the start.

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

0:00:18 > 0:00:22What we care about is whether they can cook.

0:00:22 > 0:00:25One thing going wrong and then that'll be you out.

0:00:25 > 0:00:29So you've got to really, I think, concentrate on every single thing.

0:00:29 > 0:00:31Who's not going to just be a flash in the pan?

0:00:31 > 0:00:35Light the oven, set the stove, sharpen your knives, let's go.

0:00:42 > 0:00:48This week, the MasterChef heats have pitted five celebrities against each other.

0:00:48 > 0:00:50Batch.

0:00:50 > 0:00:51The cod looks banging!

0:00:51 > 0:00:54Last night, despite all her efforts...

0:00:54 > 0:00:57Wahoo! Hey, top chef today!

0:00:57 > 0:01:02..the only way was out for TV personality Amy Childs.

0:01:03 > 0:01:08Now, the remaining four are back to fight for a place in the semifinals.

0:01:11 > 0:01:13I don't quite know what to expect,

0:01:13 > 0:01:16but it makes you feel young again, doesn't it, surprises?

0:01:18 > 0:01:21You don't get many at my age!

0:01:21 > 0:01:24I like to be the best that I can be in whatever I do

0:01:24 > 0:01:27and if that means better than everybody else,

0:01:27 > 0:01:29then that's even better, I guess.

0:01:30 > 0:01:32They know I can cook, but I want people

0:01:32 > 0:01:35to look at my plate of food and go, "Oh, yeah!"

0:01:35 > 0:01:38I tend to get a bit panicky in the kitchen normally, but

0:01:38 > 0:01:42I have not yet, and I'm not saying I won't, cos I imagine I will.

0:01:46 > 0:01:50Gosh!

0:01:56 > 0:01:58Well done, you four.

0:01:58 > 0:02:00You've made it through.

0:02:00 > 0:02:02Now, it gets a little bit tougher.

0:02:03 > 0:02:07This is a MasterChef invention relay test.

0:02:07 > 0:02:11You've already put yourself in teams by the colour of the apron

0:02:11 > 0:02:12you chose.

0:02:12 > 0:02:14Blue team, red team.

0:02:15 > 0:02:21Each team will be asked to cook a main course and a dessert.

0:02:22 > 0:02:26Could you please decide who's going to go first?

0:02:26 > 0:02:28- Do you want me to go first? - Are you sure? - You can if you want.

0:02:28 > 0:02:30- I don't want to.- I don't mind. - I'll go. I'll try.

0:02:30 > 0:02:32I'll help you with dessert, yeah? I'll go first.

0:02:32 > 0:02:35- Red team, who's going first? - I think I'm going first.

0:02:35 > 0:02:37Just one last thing.

0:02:37 > 0:02:41At changeover, there will be no talking at all.

0:02:41 > 0:02:44You'll be able to leave clues for each other on your bench,

0:02:44 > 0:02:45but no written nor spoken word.

0:02:47 > 0:02:49So thank you very much. You guys can leave.

0:02:50 > 0:02:52Thank you.

0:02:52 > 0:02:53Oh, my God.

0:02:58 > 0:03:00I don't think I even understood what he was on about.

0:03:00 > 0:03:02- Never mind complete it!- My face!

0:03:02 > 0:03:04- So...- 25 minutes to make a dessert.

0:03:07 > 0:03:09I feel sick.

0:03:10 > 0:03:14OK, time to reveal your ingredients.

0:03:16 > 0:03:17Oh, my gosh!

0:03:17 > 0:03:19SHE LAUGHS

0:03:19 > 0:03:23Sid and Louise must create a main course using rabbit...

0:03:23 > 0:03:24Oh, wow!

0:03:24 > 0:03:28..and a dessert, using at least one stoned fruit

0:03:28 > 0:03:31including nectarines, cherries and plums.

0:03:31 > 0:03:33Ladies and gentlemen, 25 minutes.

0:03:33 > 0:03:34Let's cook.

0:03:36 > 0:03:39They can also choose from a larder of ingredients,

0:03:39 > 0:03:44including potatoes, parsnips, carrots, mushrooms,

0:03:44 > 0:03:50mascarpone cheese, and a wide range of herbs and spices.

0:03:50 > 0:03:51I love this.

0:03:51 > 0:03:56It makes me smile, because it brings out extremes in our contestants.

0:03:56 > 0:04:00I wonder how these guys are going to react today? Will they conquer?

0:04:00 > 0:04:02Or will they just get into a big fluster?

0:04:04 > 0:04:06We've got to chop up the rabbit.

0:04:06 > 0:04:09Oh, my gosh.

0:04:09 > 0:04:12It's delicious, rabbit, but I've only ever cooked it when it didn't look like a rabbit.

0:04:12 > 0:04:16- Have you taken legs off chicken before?- Um, not very successfully.

0:04:16 > 0:04:18But I think I'm just going to go for it.

0:04:27 > 0:04:29So what have you got in mind, mate?

0:04:29 > 0:04:31A rabbit stew.

0:04:31 > 0:04:35I've got so much lovely veg over there, so - one-pot wonder, just sling it all in.

0:04:35 > 0:04:36And dessert?

0:04:36 > 0:04:39I'm going to get this on the go before I think about a dessert.

0:04:43 > 0:04:45Now I don't really have a sweet tooth.

0:04:45 > 0:04:47I've no idea what I'm going to find in there.

0:04:47 > 0:04:49But I can make something work.

0:04:53 > 0:04:54Have you got a dish in mind, then, Louise?

0:04:54 > 0:04:57I'm going to do a rabbit stew, cos I think that's going to be

0:04:57 > 0:05:00quite delicious and then I'm going to have,

0:05:00 > 0:05:03like, new potatoes on the side with vegetables, so I think in a bowl.

0:05:03 > 0:05:06- And don't forget to leave her clues.- Clues.

0:05:06 > 0:05:08I'm going to get the stew on, so that when she comes,

0:05:08 > 0:05:10- she doesn't have to deal with too much with it.- Right.

0:05:10 > 0:05:13And then I'm thinking, pudding - maybe a crumble or something.

0:05:13 > 0:05:18I could do a crumble quite quickly, so I'll see how far I get with this.

0:05:18 > 0:05:21Both Sid and Louise are making a rabbit stew.

0:05:21 > 0:05:24It's almost as if there's a mirror down the middle of the kitchen.

0:05:24 > 0:05:27- She's just copying me.- What?

0:05:27 > 0:05:29I wouldn't copy you if I was paid!

0:05:31 > 0:05:33I need to get a stew on, because otherwise,

0:05:33 > 0:05:36she's not going to be very happy, I don't think.

0:05:36 > 0:05:38She won't know what to do.

0:05:38 > 0:05:41I hope she DOES start the main AND the dessert

0:05:41 > 0:05:44and knowing Louise, I think she probably will.

0:05:44 > 0:05:45Oh!

0:05:45 > 0:05:47Right, I'm going to do some of the dessert now.

0:05:47 > 0:05:50I'm quite lucky that I've got Louise in that way and not Sid,

0:05:50 > 0:05:54cos Sid's told us a couple of times he's not great at desserts, so...

0:05:55 > 0:05:56I chose well!

0:05:58 > 0:06:00What are you thinking about, Sid, in dessert?

0:06:00 > 0:06:02I'm thinking of like maybe a little tart.

0:06:02 > 0:06:05You'd better start something, otherwise, she's got nothing to do.

0:06:05 > 0:06:07I'm definitely going to start something.

0:06:07 > 0:06:09You got nine minutes to your changeover.

0:06:11 > 0:06:13So what's your thought process on the dessert?

0:06:13 > 0:06:14I'm going to try and leave her a clue.

0:06:14 > 0:06:16I'd like to make a little tart.

0:06:16 > 0:06:18Do you think if I lay it out for her, she might understand?

0:06:18 > 0:06:22Probably need something else, so she knows it's going to be a tart, won't she?

0:06:22 > 0:06:23Maybe I'll put the ingredients by it.

0:06:27 > 0:06:31I'm leaving out the peaches, pastry, and some cream.

0:06:33 > 0:06:37So hopefully, she'll make a nice peach tart.

0:06:37 > 0:06:39My nightmare situation would be to walk in there

0:06:39 > 0:06:42and Sid had done something really, really fancy

0:06:42 > 0:06:44and end up completely ruining it for him.

0:06:51 > 0:06:54I just hope that I don't go in and turn a moussaka into,

0:06:54 > 0:06:56you know, a spag bol -

0:06:56 > 0:06:58a panna cotta becomes a Victoria sponge!

0:06:58 > 0:07:02But I think, more or less, I'm going to gather what she's doing.

0:07:02 > 0:07:03Well, hopefully!

0:07:05 > 0:07:06Do you know what?

0:07:06 > 0:07:08Without being unfair or rude to you,

0:07:08 > 0:07:11- but I do feel we've left the two recipes on...- Oh, yeah, for sure.

0:07:11 > 0:07:13It's not that I wouldn't have trusted you.

0:07:13 > 0:07:14No, not that I wouldn't have trusted...

0:07:14 > 0:07:17Well, I wouldn't, actually... I'm only messing!

0:07:19 > 0:07:22Right, that's it. Swap over.

0:07:22 > 0:07:24One in, one out.

0:07:24 > 0:07:26The main's done. Do the tart.

0:07:26 > 0:07:27Go, go, go, go.

0:07:27 > 0:07:29- Good luck.- Thank you.

0:07:29 > 0:07:30Just keep an eye on that.

0:07:30 > 0:07:32Whoa, Sid! Pack it in. Off you go.

0:07:32 > 0:07:33Turn it down a bit.

0:07:37 > 0:07:39Ooh! Hello.

0:07:41 > 0:07:43- Copying me again.- No, no. You obviously copying me.

0:07:43 > 0:07:46- You copied me.- No, no.

0:07:46 > 0:07:49And you sneakily took all the carrots!

0:07:49 > 0:07:50What's going on?

0:07:53 > 0:07:55What do you see?

0:07:55 > 0:07:59I see a hot-potty kind of chicken...I think it's chicken.

0:07:59 > 0:08:01And mushroom and leek... a leek pie

0:08:01 > 0:08:04and then I think he's going for some kind of tart.

0:08:04 > 0:08:06I'm going to put plum in it.

0:08:06 > 0:08:09And what about the pot? Are you going to do anything with that?

0:08:09 > 0:08:12I'm going to stir, sit, check, season and hope!

0:08:15 > 0:08:17Sid's not going to be overly impressed with

0:08:17 > 0:08:19the speed of my cutting, I don't think.

0:08:22 > 0:08:25She's pretty much done the hard work, hasn't she?

0:08:25 > 0:08:28You can't really go wrong, can you, with pieces of chicken

0:08:28 > 0:08:30and some veg.

0:08:30 > 0:08:32So we need to hope that they can keep the pots going.

0:08:32 > 0:08:36- I hope my rabbit stew tastes better than yours.- You've got no chance!

0:08:36 > 0:08:37THEY LAUGH

0:08:42 > 0:08:45Tina, you seemed to come in and have a bit of a spring in your step.

0:08:45 > 0:08:47What have you gathered from what's been left behind for you?

0:08:47 > 0:08:52She's doing kind of veg and a chicken and mushroom kind of thing

0:08:52 > 0:08:56going on and some kind of a tartlet, I guess.

0:08:56 > 0:08:57With the stoned fruits.

0:08:57 > 0:09:00Louise is quite level-headed and she's got it all going on, I think.

0:09:00 > 0:09:03You're quite level-headed, though, aren't you, really?

0:09:03 > 0:09:06I don't know. Maybe it's just old age.

0:09:06 > 0:09:10- Why do you keep saying you're old? We're the same age. - SHE LAUGHS

0:09:12 > 0:09:15Tina has walked in, calm as you like, looked around the bench,

0:09:15 > 0:09:19worked out exactly what Louise has left for her and got on with it.

0:09:21 > 0:09:23And I'm really impressed.

0:09:32 > 0:09:33So what are you going to do?

0:09:33 > 0:09:37I'm going to put the pastry in the bottom, then fill it with fruit,

0:09:37 > 0:09:39then put the bit on the top.

0:09:39 > 0:09:43- Pastry at the bottom, fruit in the middle, more pastry on top.- Yeah.

0:09:43 > 0:09:46- You've never made a tart before, have you?- No.

0:09:46 > 0:09:48Instead, I should scrap this.

0:09:48 > 0:09:51- Now what are you going to do? - I'm going to roll it back out

0:09:51 > 0:09:54and I'm going to make it like a... natural parcel.

0:09:54 > 0:09:55Right.

0:09:55 > 0:09:57OK.

0:09:57 > 0:09:58It's going to kill me!

0:10:00 > 0:10:03- What's in there?- Water?

0:10:03 > 0:10:04- Just water?- At the moment.

0:10:04 > 0:10:07I'm going to find some caster sugar, hopefully.

0:10:07 > 0:10:09Oh, I found some caster sugar! Perfect!

0:10:16 > 0:10:21What does concern me is that Liz has got slices of stoned fruit

0:10:21 > 0:10:23in a pot of boiling water.

0:10:23 > 0:10:26She's going to lose all the natural juice from the fruit.

0:10:26 > 0:10:29I don't know whether that dessert is going to work.

0:10:29 > 0:10:32I don't know whether the pastry will cook and, if it does,

0:10:32 > 0:10:34what on earth is going to be inside it.

0:10:43 > 0:10:45- Decided not to do the tart, then?- Yeah.

0:10:45 > 0:10:48I was just a bit funny about the measurements and stuff, so...

0:10:48 > 0:10:52- The sponge...- Uh-huh?- ..going to cut in half, put the...- Oh, I see!

0:10:52 > 0:10:55You're making a sponge, then cut it in half and put the cream

0:10:55 > 0:10:58- and the fruit in the middle? Like a cake?- Yeah.- Ah!

0:10:58 > 0:11:00Very good.

0:11:01 > 0:11:03I'm just waiting on me sponge.

0:11:04 > 0:11:06Come on, come on...

0:11:07 > 0:11:10- So let's just hope that cooks in time, eh?- Yeah.

0:11:10 > 0:11:12Getting there.

0:11:13 > 0:11:17You've got two minutes before your team-mate joins you.

0:11:19 > 0:11:23- I feel quite relaxed, don't you? - Yeah, really relaxed(!)

0:11:31 > 0:11:35I just want to check something - how far further forward are you

0:11:35 > 0:11:36from when you first came in?

0:11:36 > 0:11:39The fruit is cooked.

0:11:39 > 0:11:40That's about it, really.

0:11:41 > 0:11:44I kind of knew what I wanted to do, but I didn't know how to do it.

0:11:44 > 0:11:46And now it's all gone horribly wrong.

0:11:46 > 0:11:48I'm up the creek.

0:11:48 > 0:11:50Hopefully, we're not going to have much to do,

0:11:50 > 0:11:53we've just got to dress it up and make it look pretty.

0:11:53 > 0:11:57- Mm, I'm sure that's... - Well, I'm only speaking for myself.

0:11:57 > 0:11:59- Keep calm!- Stop copying me.

0:11:59 > 0:12:02- It's not a competition. - Stop copying me.

0:12:02 > 0:12:05I know what to do. Where is there any flour?

0:12:05 > 0:12:07I'm going to make pancakes.

0:12:07 > 0:12:09That will be all right with fruit, won't it?

0:12:09 > 0:12:12- Liz, let me get the door! - LAUGHTER

0:12:13 > 0:12:18Right, your pals are coming in to help you out. Or save it.

0:12:19 > 0:12:23- Hey, honey, I'm home!- I'm having a bit of a drama, but I've decided...

0:12:23 > 0:12:24You've had drama?

0:12:24 > 0:12:28- We're going to make a pancake sandwich.- A pancake sandwich!

0:12:28 > 0:12:30- So we'll make two pancakes... - What's that?- That's fine.

0:12:30 > 0:12:32- Yeah?- I turned it down for a bit

0:12:32 > 0:12:34because the veg was getting dead soft.

0:12:34 > 0:12:36You want to try making a little tart?

0:12:36 > 0:12:39We haven't got time, cos I didn't know what I was doing.

0:12:39 > 0:12:40I'll try, I'll try.

0:12:40 > 0:12:42Pastry doesn't make in that time. Shall I make pancakes?

0:12:42 > 0:12:45- Just as a backup. - You make pancakes, I'll make tart.

0:12:45 > 0:12:47I made a little bit of a sponge and I thought I'd cut

0:12:47 > 0:12:50the sponge in half and then put the fruit in and the cream on top.

0:12:50 > 0:12:52Brilliant! What can I do to help you?

0:12:52 > 0:12:55OK, we'll just do...some crepes.

0:12:57 > 0:12:59Where's the flour?

0:12:59 > 0:13:01'There's a big rescue operation'

0:13:01 > 0:13:02going on over there on the bench!

0:13:02 > 0:13:05Right now, we've got a pancake on the way.

0:13:05 > 0:13:09- This should go into the crepe, right, as a puree mash?- If you want!

0:13:09 > 0:13:12I don't know! You're the boss.

0:13:14 > 0:13:18Liz has got the fruit and mashed it into a pulp!

0:13:20 > 0:13:23That is the peach and the plum to go in the crepe.

0:13:23 > 0:13:25Taste it, just make sure it's OK. Let me find you a spoon.

0:13:25 > 0:13:29Taste it? It's just going to taste of peach! What did you put in it?

0:13:29 > 0:13:34- Of course it is!- What did you put in it?- Caster sugar...- What's this?

0:13:34 > 0:13:35Oh, ignore that.

0:13:35 > 0:13:37OK.

0:13:37 > 0:13:38He hates me!

0:13:46 > 0:13:51You've got ten minutes left to make your pie, tart, parcel, pancake.

0:13:51 > 0:13:52Terrible.

0:13:55 > 0:13:59- What I've done is, you've done a chicken thing.- It's not chicken.

0:13:59 > 0:14:04- Do you know what it is?- No, go on. - Rabbit.- It's what?- Rabbit.

0:14:04 > 0:14:05Thank God I didn't taste it.

0:14:05 > 0:14:09You would have had to bone it. Look. Don't look, in fact.

0:14:09 > 0:14:12- Carry on. Shall I put some wine in? - Put anything you want in.

0:14:13 > 0:14:16- Did you give this a stir?- Yes.

0:14:16 > 0:14:19That was one thing I COULD do. The potatoes are dead soft.

0:14:19 > 0:14:21- There's no potatoes in there.- Oh.

0:14:24 > 0:14:27- All right, Tina?- Yeah. A couple more minutes.

0:14:27 > 0:14:31It needs a little bit longer. It's a bit...sticky in the middle.

0:14:31 > 0:14:35- A little bit longer?- A couple of minutes.- How long have we got?

0:14:35 > 0:14:38- A couple of minutes. - A couple of minutes?

0:14:40 > 0:14:42I don't want to mess me sponge.

0:14:44 > 0:14:47Right. God knows what this is going to be like.

0:14:52 > 0:14:55Final 60 seconds.

0:15:12 > 0:15:14- Do you reckon it needs more fruit? - It's fine.

0:15:14 > 0:15:16That's it! Stop, please.

0:15:16 > 0:15:19Sorry. I'm sorry. Sorry, sorry...

0:15:25 > 0:15:30Tina and Louise have made a rabbit stew, with carrots, shallots,

0:15:30 > 0:15:33mushrooms, bacon and red wine.

0:15:33 > 0:15:36Together with a side of potatoes,

0:15:36 > 0:15:39broccoli, carrots and bread and butter.

0:15:41 > 0:15:45I'm really pleased with the way you worked. You are both really calm.

0:15:45 > 0:15:49I mean, if it's panic going on, you seem to be hiding it very well.

0:15:49 > 0:15:51- Wow, thank you.- Thank you very much!

0:16:00 > 0:16:04Your carrots and your broccoli could both do with a little bit more

0:16:04 > 0:16:08cooking, but the star of the show, your rabbit stew, is delicious.

0:16:08 > 0:16:13Rich, lovely gravy. Not too strong. You can taste the rabbit.

0:16:13 > 0:16:17Sweet carrots, mushrooms, salty bacon, all reduced down,

0:16:17 > 0:16:19so it's just thick enough.

0:16:19 > 0:16:23- Really, really tasty.- Thank you.

0:16:23 > 0:16:25Did you put anything sweet in there?

0:16:25 > 0:16:29- I did put a tiny, tiny bit of wine in it.- Really lovely

0:16:29 > 0:16:31flavours you've got in there.

0:16:31 > 0:16:34You've got sweetness, you've got depth, you've got good seasoning,

0:16:34 > 0:16:36but you've got all that smokiness from that really good bacon.

0:16:36 > 0:16:40That's lovely. I could really dip my bread in that all day long.

0:16:42 > 0:16:45For their dessert, Tina has made a sponge cake

0:16:45 > 0:16:48and filled it with sliced plums and nectarines

0:16:48 > 0:16:51and topped it with whipped cream and berries.

0:16:59 > 0:17:00It tastes to me like a thick,

0:17:00 > 0:17:05good old-fashioned British sponge pudding.

0:17:05 > 0:17:08However, that fruit needed to be cooked somehow.

0:17:08 > 0:17:10Heat it up, get all the juice out of there,

0:17:10 > 0:17:13cos that across the top of that sponge, I would have loved.

0:17:13 > 0:17:16Tina, I'll tell you what, we're almost there.

0:17:16 > 0:17:18We're almost there with that.

0:17:19 > 0:17:23The thought process of making a sponge pudding, opening it up,

0:17:23 > 0:17:25filling it with fruit and cream, was good.

0:17:25 > 0:17:29A bit of finesse would be nice, but I don't think it's a bad job.

0:17:29 > 0:17:33- Thank you very much. We're learning. - Thank you.- Aren't we?

0:17:33 > 0:17:34I almost want to get drunk.

0:17:34 > 0:17:36I'm that happy.

0:17:36 > 0:17:40We could just celebrate by cooking the fruit, couldn't we?

0:17:42 > 0:17:43Wow!

0:17:46 > 0:17:50Sid and Liz also chose to make a rabbit stew,

0:17:50 > 0:17:53with parsnips, mushrooms, carrots,

0:17:53 > 0:17:56turnips, parsley and rosemary.

0:18:02 > 0:18:06You boiled your rabbit stew. The rabbit's dried out.

0:18:06 > 0:18:10- Better off in an oven than a pot and just for it to stew.- Yeah.

0:18:10 > 0:18:12Lovely flavour of herbs.

0:18:12 > 0:18:15I'm picking up rosemary in there, as well, which is really lovely. It's nicely seasoned.

0:18:15 > 0:18:18Love the veg in there - I've got parsnips,

0:18:18 > 0:18:20I've got turnips, I've got sweet carrots.

0:18:20 > 0:18:25- I do think this sauce could do with thickening up.- Yes, absolutely.

0:18:25 > 0:18:27It's a little watery.

0:18:28 > 0:18:33For dessert, Sid and Liz have made a crepe filled with nectarine

0:18:33 > 0:18:38and plum puree, accompanied by mascarpone cheese and berries.

0:18:38 > 0:18:42As rescue jobs go, I think it's pretty good.

0:18:45 > 0:18:48- Is that cream cheese? - SID:- I didn't put that on! Did you?

0:18:48 > 0:18:51- You told me to put lots of... - The cream, yes.

0:18:51 > 0:18:52He's going to taste it.

0:18:56 > 0:18:58The whole thing needs to be sweeter.

0:18:58 > 0:19:00Because what's happened is, your lovely stoned fruit -

0:19:00 > 0:19:03your plums and nectarines - have all boiled away

0:19:03 > 0:19:05and all the juice of the fruit has gone and disappeared.

0:19:05 > 0:19:09And what you're left with now is a fruity pulp, which is a bit bland.

0:19:09 > 0:19:11Served with unsweetened cream cheese.

0:19:11 > 0:19:13Which is also a bit bland.

0:19:15 > 0:19:20Listen, not what either of you would have intended, but I do

0:19:20 > 0:19:23actually admire your endeavour and your never-say-die attitude.

0:19:26 > 0:19:29We certainly showed that we work very well under pressure.

0:19:29 > 0:19:32It doesn't matter what's the end result!

0:19:32 > 0:19:35But we managed to rustle something up...

0:19:35 > 0:19:38which was quite edible.

0:19:38 > 0:19:40- It could have been worse. - No Michelin stars.

0:19:40 > 0:19:42There's no Michelin stars YET.

0:19:46 > 0:19:50The good news is that nobody goes home at this stage of the competition.

0:19:50 > 0:19:54But this little task you've just done will hold you in

0:19:54 > 0:19:56good stead for what comes up next.

0:19:56 > 0:19:59We'll see you again very soon. See you later.

0:20:16 > 0:20:18It's 8am

0:20:18 > 0:20:23and Sid, Liz, Louise and Tina

0:20:23 > 0:20:24are heading out of the capital

0:20:24 > 0:20:27to face their most daunting challenge yet.

0:20:32 > 0:20:36I'm hoping that we're teamed together today, even with you, Sid!

0:20:36 > 0:20:39Well, that's nice of you to say that.

0:20:39 > 0:20:41- TINA:- I just hope there's not too much pressure.

0:20:41 > 0:20:45At all. I mean, quite seriously, there aren't hundreds to feed.

0:20:45 > 0:20:48I want to have a little bit of a chilled day today.

0:21:08 > 0:21:11Welcome to this state of the art training centre

0:21:11 > 0:21:16for Virgin Atlantic, one of Europe's biggest airlines.

0:21:16 > 0:21:20There are up to 600 permanent staff.

0:21:20 > 0:21:24You are preparing lunch for 120.

0:21:27 > 0:21:31And you stay in exactly the same teams as the last challenge.

0:21:33 > 0:21:37So there you go. Wheels up at 1:30. I suggest you get going.

0:21:37 > 0:21:39You can exit there, there, or there.

0:21:48 > 0:21:53Today, the teams will be working under head chef, Marc Taplin.

0:21:53 > 0:21:54So, as you can see,

0:21:54 > 0:21:57you've got a fine selection of ingredients to choose from.

0:21:57 > 0:21:59I'll give you ten minutes to come up with your menu.

0:21:59 > 0:22:02We'll have a look at it, make sure it's all OK to serve,

0:22:02 > 0:22:04and then we'll go from there.

0:22:04 > 0:22:05Crack on.

0:22:06 > 0:22:10Each celebrity pair will have 2.5 hours to cook two main courses

0:22:10 > 0:22:12and a dessert.

0:22:12 > 0:22:17The first task is to come up with a meat or fish option to feed 60.

0:22:17 > 0:22:19I reckon fishcakes will be all right,

0:22:19 > 0:22:22- because they're quite healthy.- Yeah. OK, let's do fishcakes.

0:22:22 > 0:22:24- It's different, isn't it?- Fishcakes.

0:22:24 > 0:22:26- LOUISE:- I'm reluctant to say anything,

0:22:26 > 0:22:29because Sid has a habit of copying me, so it's kind of difficult.

0:22:29 > 0:22:31Excuse me.

0:22:31 > 0:22:33All right, you too! Pipe down!

0:22:33 > 0:22:34Seriously, out of my way.

0:22:34 > 0:22:36What do you mean? What are you doing?

0:22:36 > 0:22:38Ha-ha ha-ha!

0:22:38 > 0:22:41They must also prepare a vegetarian course.

0:22:41 > 0:22:44Do a veggie curry. Yeah, let's do that.

0:22:45 > 0:22:47- TINA:- Shall we take these, then?

0:22:47 > 0:22:50Just take the whole thing, seriously, because otherwise...

0:22:50 > 0:22:52And 60 portions of dessert.

0:22:52 > 0:22:54- LIZ:- We need a dessert plan, ASAP.

0:22:54 > 0:22:56Why don't we just do, like, a chocolate sponge?

0:22:56 > 0:22:58Yeah, OK.

0:23:01 > 0:23:05- Right, what are we doing, then? - We're doing fishcakes...- Yeah.

0:23:05 > 0:23:07..served with a tomato and onion relish,

0:23:07 > 0:23:10accompanied by a salad and something else on the side.

0:23:10 > 0:23:13- Something else?- Something else. - These are our array of treasures.

0:23:13 > 0:23:15- OK.- And then...- We've not quite worked that one out yet.

0:23:15 > 0:23:18I need to know as soon as possible to make sure it goes

0:23:18 > 0:23:19- with it. So have a think about that.- OK.

0:23:19 > 0:23:22And then we will do a vegetable stir-fry.

0:23:22 > 0:23:26What's going through the stir-fry? Anything in particular?

0:23:26 > 0:23:29- Any flavourings or...?- Ginger. It's going to be a gingery kind of base.

0:23:29 > 0:23:32- Chinese-Asian style.- OK. Good. And your pudding?

0:23:32 > 0:23:35- Yeah, we're not good at desserts. Um...- OK.

0:23:35 > 0:23:36We're thinking, like, a chocolate...

0:23:36 > 0:23:40- sort of cake, maybe, but we haven't found any flour.- OK.

0:23:40 > 0:23:44- You can have some flour. - Do we have bread?- Do you have bread?

0:23:44 > 0:23:46- Yeah, bread here? Sliced bread?- Yes.

0:23:46 > 0:23:48So we could maybe do a bread and butter pudding.

0:23:48 > 0:23:50He's going off on a tangent, but, yeah.

0:23:50 > 0:23:53- He's the boss, I follow instructions.- OK, well, crack on.

0:23:53 > 0:23:56- Bread-and-butter pudding with custard.- OK, let's do it.- Go!

0:23:56 > 0:23:58We need custard! Did I pick up custard?

0:23:58 > 0:24:00- LOUISE:- Do you want to talk to him about your mushrooms?

0:24:00 > 0:24:04- Yeah, I was going to stuff mushrooms for the veggie option.- Yeah.

0:24:04 > 0:24:07With, like, a cheese and pepper sauce.

0:24:07 > 0:24:10Kind of Welsh rarebit, and stuff it into the mushrooms.

0:24:10 > 0:24:13- OK, sounds good.- And then we're making a cheesecake.- Ooh!

0:24:13 > 0:24:16- Is that all right?- Yeah, sounds good.- Thank you.- Let's go.

0:24:16 > 0:24:17Right, let's go.

0:24:22 > 0:24:26For the main course, Tina and Louise have decided to cook

0:24:26 > 0:24:30pork chops served with fennel mash and a creamy mustard sauce.

0:24:32 > 0:24:35I think I've come up with the best menu that I can without a recipe!

0:24:36 > 0:24:40That's the thing, there's no recipe, there is no, you know...

0:24:40 > 0:24:41There's no looking at a book.

0:24:41 > 0:24:43It's like, oh, my gosh, use your... I don't know what.

0:24:43 > 0:24:45You know, there are other things you could do,

0:24:45 > 0:24:47but this is what I'm going to do in the time,

0:24:47 > 0:24:50because you've just got to mass-produce it, haven't you?

0:24:50 > 0:24:52- Tina, how are you doing?- Fine.

0:24:52 > 0:24:54Tina is taking charge of the dessert

0:24:54 > 0:24:58and is preparing the base for a vanilla cheesecake.

0:24:58 > 0:25:01I just want to get these done and then I'm laughing.

0:25:01 > 0:25:05- I don't want to even think about my mushrooms yet, OK?- Yeah, fine.

0:25:05 > 0:25:06Until I've done this.

0:25:12 > 0:25:16There's got to be easier ways. Surely they sell digestives broken.

0:25:18 > 0:25:21Can I have a sous-chef, or a helper?

0:25:22 > 0:25:26I'm doing my dessert and I need to just concentrate on that

0:25:26 > 0:25:31for 20 minutes to half an hour, get it done, done and in the oven.

0:25:31 > 0:25:35But you've got to keep your eye on this base or it can mess it up,

0:25:35 > 0:25:37the whole thing is done.

0:25:37 > 0:25:38Destroyed.

0:25:40 > 0:25:42To make her cheesecake base,

0:25:42 > 0:25:47Tina is combining digestive crumbs with melted butter.

0:25:47 > 0:25:50- Why are you frying them? - I'm just melting them with butter.

0:25:50 > 0:25:53Yeah, but don't put them on the heat cos you'll burn them!

0:25:53 > 0:25:54You don't fry biscuit crumbs!

0:25:56 > 0:25:58- Melt that.- Yeah.

0:25:58 > 0:25:59And when it's melted, put in the crumbs

0:25:59 > 0:26:01and anything else you like.

0:26:01 > 0:26:03OK. Thank you.

0:26:04 > 0:26:07Do you know, he's absolutely right.

0:26:07 > 0:26:12- Do you need a hand?- No. I just need to concentrate on this.

0:26:12 > 0:26:15- So leave me be for 20 minutes.- OK.

0:26:15 > 0:26:18And if you want to start peeling potatoes or whatever.

0:26:20 > 0:26:25Sid and Liz's first task is to peel ten kilos of potatoes

0:26:25 > 0:26:28so they can make 60 haddock fishcakes.

0:26:29 > 0:26:32This is the most time-consuming component of everything

0:26:32 > 0:26:34and there's a lot of potatoes that need doing,

0:26:34 > 0:26:39so we're doing this bit together and then we will split jobs then to...

0:26:39 > 0:26:42hopefully, use our time wisely.

0:26:46 > 0:26:49Guys, guys, can I borrow a peeler, please? Can I have a peeler?

0:26:49 > 0:26:52- Sorry, no.- There's only two in the kitchen, can I have one?- No.

0:26:52 > 0:26:55- LIZ:- Can't you peel with a knife? That's what my mum used to do.

0:26:55 > 0:26:58- Don't worry, I'll sort it out. - Do I look worried? No, not really.

0:26:58 > 0:27:00Thanks, Chef.

0:27:00 > 0:27:04- Shall I just wash them, Chef? - You can, in half an hour.

0:27:04 > 0:27:07- Snooze, you lose. - I'll give it her once it's blunt.

0:27:08 > 0:27:10Sid and Liz.

0:27:11 > 0:27:14- So, we've got smoked haddock fishcakes...- Yep.

0:27:14 > 0:27:17Then you've got a vegetable stir-fry with noodles

0:27:17 > 0:27:22and lots of ginger and soy sauce and chilli and lovely things like that?

0:27:22 > 0:27:24- Yeah, not too hot, though. - Why not hot?

0:27:24 > 0:27:27- Because a lot of people don't like it.- Who doesn't like hot food?

0:27:27 > 0:27:30- I'm sure there's someone out there. - Do you like spicy food?- I do.

0:27:30 > 0:27:32- Do you like spicy food, Sid? - I love spicy food.

0:27:32 > 0:27:36I like spicy food, Gregg likes spicy foods - 100% so far.

0:27:36 > 0:27:38I suggest you make it spicy.

0:27:38 > 0:27:41- Dessert is bread and butter pudding. - Yes.- Fantastic!

0:27:41 > 0:27:44I'm really impressed. What's going with the bread and butter pudding?

0:27:44 > 0:27:48- Custard.- Custard.- Custard! - Yeah.- Fantastic!

0:27:48 > 0:27:51- Lots of sugary crispy top?- There is now that you've said it!- Brilliant.

0:27:51 > 0:27:56- Fishcakes sound great. Are you guys happy about this?- Oh, ecstatic!- Yes!

0:28:00 > 0:28:03OVERLAPPING SHOUTED ORDERS

0:28:06 > 0:28:09- Come this way!- Keep moving! Come this way!

0:28:09 > 0:28:13Each year, around 4,000 cabin crew

0:28:13 > 0:28:17are put through their paces at this airline training base.

0:28:17 > 0:28:20A fully operational aircraft rig

0:28:20 > 0:28:25and cutting edge technology simulate every aspect of life in the air,

0:28:25 > 0:28:28preparing those on board for any eventuality.

0:28:29 > 0:28:32They have to use slides to practise evacuation.

0:28:32 > 0:28:36Open the doors of the aircraft. Medical training.

0:28:36 > 0:28:38Twist off.

0:28:38 > 0:28:42We are in the service industry, so we have very high standards.

0:28:43 > 0:28:48Our normal caterer, who's here day to day, they produce very good food.

0:28:48 > 0:28:51So that's what our staff has got used to

0:28:51 > 0:28:53and will be coming to expect today.

0:29:01 > 0:29:04An hour of cooking time has gone

0:29:04 > 0:29:06and Tina's cheesecake is ready for the fridge.

0:29:08 > 0:29:12I'm over the worst now. Yeah.

0:29:16 > 0:29:20- Have you got another tray of this? - No, I'll do 60 portions out of that,

0:29:20 > 0:29:22- because I've worked it out like that.- Have you?

0:29:22 > 0:29:24Only little squares with the raspberry compote, yeah.

0:29:24 > 0:29:27- Show me how big the squares are going to be.- Hang on.

0:29:27 > 0:29:29Have you got a knife? I'll show you how I did it.

0:29:29 > 0:29:31Pass me one of them funny ones. Thank you.

0:29:31 > 0:29:33This is how I had it, right?

0:29:33 > 0:29:36- Right, if you start in the middle, then go half again...- OK.

0:29:36 > 0:29:38No, no, right in the... That's it. Half again.

0:29:38 > 0:29:42Keep going in halves. Go that way now. Down the middle.

0:29:42 > 0:29:44And then we'll see how many we get.

0:29:44 > 0:29:49Right, so there, at the moment, you've got 10, 12, 14, 16 portions.

0:29:49 > 0:29:50You need 48 portions.

0:29:52 > 0:29:54Aaagh!

0:29:54 > 0:29:57- Yeah.- I need to do it again, then.

0:29:57 > 0:30:01- Yeah. I'll leave you with that. - Where's the fridge?

0:30:01 > 0:30:02Oh, thank you.

0:30:04 > 0:30:09I'll have arms like Arnie by the time I'm finished doing this!

0:30:09 > 0:30:12While Tina makes another batch of cheesecake...

0:30:14 > 0:30:17..Louise is juggling several things at once.

0:30:17 > 0:30:19So, at the moment, I'm making the sauce, which is like a

0:30:19 > 0:30:24basic kind of roux, and at the same time quickly making a compote,

0:30:24 > 0:30:26at the same time as watching the potatoes,

0:30:26 > 0:30:28so I'm doing about three things.

0:30:28 > 0:30:30Oh, you've done whole ones.

0:30:30 > 0:30:33- I would drain those off now... - Right, OK.- ..cut them down...- Yep.

0:30:33 > 0:30:35..and put them straight into the steamer.

0:30:35 > 0:30:37Tina, I've made a bit of an error with my potatoes.

0:30:37 > 0:30:40Went all industrial and just shoved them in, obviously big,

0:30:40 > 0:30:42- which is a bit silly... - OK, don't worry about it.

0:30:42 > 0:30:45..so I'm going to take them out and I'm going to steam them, OK?

0:30:45 > 0:30:48- So they'll... To speed things up a bit.- OK.- All right?

0:30:48 > 0:30:50I might need help with this.

0:30:50 > 0:30:53OK, just let me get this finished, then I'm done.

0:30:53 > 0:30:56- And then let me mash them. - Oh, yeah, please.

0:30:56 > 0:30:59It's my piece de la resistance.

0:31:03 > 0:31:06Tina, thank goodness she's on my team, because, really,

0:31:06 > 0:31:08I can get in a bit of a panic and I'm having

0:31:08 > 0:31:11a bit of a panic about the potatoes, but do you know what?

0:31:11 > 0:31:13She's got a really brilliant way.

0:31:14 > 0:31:16She said it's all going to be fine...

0:31:16 > 0:31:18and I believe her.

0:31:20 > 0:31:22- SHE SIGHS - (Oh, it's heavy.)

0:31:22 > 0:31:24I am going to look like Van Damme.

0:31:24 > 0:31:26Thank you, my love.

0:31:29 > 0:31:33- Potatoes cooked?- Yep. They're nearly done! I just... Yeah.

0:31:33 > 0:31:34Speeding up a bit.

0:31:40 > 0:31:42With their potatoes prepped,

0:31:42 > 0:31:45Sid and Liz are making headway on their other dishes.

0:31:47 > 0:31:50Sid's decided to liven up his two trays of

0:31:50 > 0:31:52traditional bread-and-butter pudding with apricots

0:31:52 > 0:31:55and white chocolate buttons,

0:31:55 > 0:31:58while Liz prepares the veg for the stir-fry.

0:32:00 > 0:32:03We've split up now, so that we're on separate dishes, just to get

0:32:03 > 0:32:06everything done, cos, actually, a lot of our work is prep.

0:32:06 > 0:32:09These are the carrots for the vegetarian stir-fry.

0:32:09 > 0:32:14While I'm doing this, Sid's drawn a short straw and is on the pudding!

0:32:15 > 0:32:18- I think you need a little bit more custard on top of that.- Yeah.

0:32:18 > 0:32:20- So you obviously need to make a bit more up.- Take it up to about...

0:32:20 > 0:32:22- covered?- Yeah, you want to sort of press down.

0:32:22 > 0:32:25Once you've got it in, it needs to soak for a little while,

0:32:25 > 0:32:27so it takes all the ingredients into the bread.

0:32:27 > 0:32:28Put a little bit of greaseproof on it

0:32:28 > 0:32:31and then just press it down so it's all totally submerged,

0:32:31 > 0:32:34- and then you obviously cook it nice and gently.- Cool.- Yeah?- Yeah.

0:32:41 > 0:32:43You're worried about us, aren't you?

0:32:43 > 0:32:45You can say yes.

0:32:45 > 0:32:47- Bread-and-butter pudding? Has it got apricots in it?- Yes.

0:32:47 > 0:32:49- Have you got a white chocolate sauce for it?- Yes.

0:32:49 > 0:32:52Do you know why you've got a white chocolate sauce for it?

0:32:52 > 0:32:54Cos it's nice. Sweet. Sugar.

0:32:56 > 0:32:58You know we're not good at desserts, so we're just...

0:32:58 > 0:33:00SHE LAUGHS

0:33:00 > 0:33:04I think we're on top of most things. It's just the fishcakes.

0:33:04 > 0:33:06Get them made up, weighed,

0:33:06 > 0:33:09because it's important to have them all the same size.

0:33:11 > 0:33:13We're on top of it. Easy.

0:33:16 > 0:33:19Stop CPR, oxygen away, stand clear.

0:33:19 > 0:33:24The trainee cabin crew are on their final morning classes, and with

0:33:24 > 0:33:29a packed afternoon programme, it's vital lunch is served on time.

0:33:30 > 0:33:34- This is where we're going to mix our fishcakes, on the blue stuff.- OK.

0:33:34 > 0:33:36You haven't started your fishcakes?

0:33:36 > 0:33:40- We're just about to get them on the go.- You've got to make 50 of them.

0:33:40 > 0:33:43- There's two of us. - Yeah, each one takes a minute.

0:33:43 > 0:33:45- Even if you do six of that an hour...- Right.

0:33:45 > 0:33:48I would say you've got to move really, really, really, really fast.

0:33:48 > 0:33:51- OK, the mixing bowl, mixing bowl! - Really fast, really fast.

0:33:51 > 0:33:53Move, move, move, push, push, push!

0:33:55 > 0:33:58- Have you taken all the bones out? - I thought it was boneless!

0:33:58 > 0:34:02If it just flakes off, we'll find the bones, right? Yeah.

0:34:02 > 0:34:06- This is going to take forever.- No, it's not. Don't worry, don't worry.

0:34:06 > 0:34:08- Right, we need to get going.- I know.

0:34:08 > 0:34:11Really, really need to get going, because that's...

0:34:11 > 0:34:12They're not going to be ready.

0:34:15 > 0:34:18Across the kitchen, the red team's potatoes are cooked...

0:34:18 > 0:34:20Whoo!

0:34:20 > 0:34:22They're going to be ready for mashing in a minute.

0:34:22 > 0:34:26..and Tina is on track with her vegetarian course.

0:34:27 > 0:34:30So I'm now making my Tina's Welsh rarebit.

0:34:30 > 0:34:35It's cheese on toast, really, but I kind of add peppers and garlic

0:34:35 > 0:34:38and make it a little bit more...

0:34:38 > 0:34:40Mediterranean, I guess. Do you know what I mean?

0:34:40 > 0:34:44So that's what I'm doing in the stuffed mushrooms, not on toast,

0:34:44 > 0:34:48for the vegetarians, and it's really tasty and really filling.

0:34:48 > 0:34:52- What are you serving with them? Nothing?- No, why?

0:34:52 > 0:34:54You can't give a poor vegetarian two of them, can you?

0:34:54 > 0:34:57You've got to give them something a bit prettier than that.

0:34:57 > 0:34:59- Got any salad?- I'll make a salad.

0:35:01 > 0:35:04While Louise selects ingredients for a salad

0:35:04 > 0:35:08to complement the cheesy mushrooms, Tina gets to work on the mash.

0:35:09 > 0:35:13- We've got a ricer if you want to use that.- Is that easier?- Yes.

0:35:13 > 0:35:16I like these ones, I like these little tomatoes.

0:35:16 > 0:35:17I could cut those up, couldn't I,

0:35:17 > 0:35:19and put them on a bit of rocket

0:35:19 > 0:35:21- with a squeeze of lemon and olive oil?- Yep.

0:35:21 > 0:35:24Spin the wheel. Hold the side and spin the wheel.

0:35:33 > 0:35:36Oh, my gosh, look at this. This is brilliant.

0:35:37 > 0:35:39Right now I am spinning the rocket in

0:35:39 > 0:35:43the most massive salad spinner that I ever seen in my life,

0:35:43 > 0:35:45and it's brilliant, I love it.

0:35:46 > 0:35:49- I'm going to start thinking about plating up as well, Tina.- I know.

0:35:49 > 0:35:53As soon as I've done these spuds, I've got to bring me desserts.

0:35:53 > 0:35:56Oh, your mother sucks bananas at the bus stop!

0:35:56 > 0:35:57SHE GROANS ANGRILY

0:35:57 > 0:36:01- Don't panic. - It's just really heavy, innit?

0:36:01 > 0:36:04Don't need to go the gym doing this, do you?

0:36:07 > 0:36:08Meanwhile, Sid has managed to

0:36:08 > 0:36:12get his bread and butter pudding on to bake.

0:36:12 > 0:36:16But with only 45 minutes to go, the fishcakes are still a long way off.

0:36:22 > 0:36:25- OK?- Yes.- On time? - HIGH-PITCHED:- Mmm...

0:36:30 > 0:36:32Oh, my gosh, what are they doing?

0:36:32 > 0:36:36They're doing all sorts of complicated processes, Tina.

0:36:37 > 0:36:40Ideally, you don't want it smashed up to pieces,

0:36:40 > 0:36:42you want a nice texture of fish inside it.

0:36:44 > 0:36:46Before you put the capers in, squeeze the juice out,

0:36:46 > 0:36:49- cos it's only going to make it wet.- OK.

0:36:49 > 0:36:53We can't make 50 fishcakes up, we need a little bit of help.

0:36:53 > 0:36:56How long they going to take in the oven, do you know?

0:36:56 > 0:36:58I'm going to pan-fry them and then finish them off in the oven?

0:36:58 > 0:37:01- How many you got? - 50.- You're going to pan-fry 50?

0:37:02 > 0:37:04I've got two sous chefs helping today.

0:37:04 > 0:37:08Hopefully we won't need them, but if they are up against it then we will

0:37:08 > 0:37:13step in and help them, cos they'll be baying for blood outside if not.

0:37:13 > 0:37:18- Like, let's breathe for two seconds...- Yeah.- ..we need an order.

0:37:18 > 0:37:21Start pan-frying them so at least they start done,

0:37:21 > 0:37:22so as they come out...

0:37:22 > 0:37:25- OK.- Do you want me to pan-fry them or are you better at pan-frying?

0:37:25 > 0:37:27- I don't mind.- Are you better?

0:37:27 > 0:37:30- I don't mind, do you want to make them?- I can make them.

0:37:30 > 0:37:33You need to start going, cos you've got to get these pane-d,

0:37:33 > 0:37:35you've got to get your stir-fry sorted.

0:37:35 > 0:37:38Right, I'll pan-fry the fishcakes, what pan do you want me to...?

0:37:38 > 0:37:43- You or me?- No, you make them. - I'll make 'em, yeah?- Yeah.

0:37:43 > 0:37:46Sid and Liz are really behind.

0:37:46 > 0:37:49It's all a little bit manic, we need an extra pair of hands.

0:37:49 > 0:37:54They are still making fishcakes. Not cooking them - making them.

0:37:54 > 0:37:57Erm, I just don't know where anything is, it's ridiculous.

0:37:57 > 0:37:59What do you need?

0:37:59 > 0:38:00Everything's just all over the place.

0:38:00 > 0:38:03Yes, that's because you've set it up

0:38:03 > 0:38:04and left your stuff all over the place.

0:38:04 > 0:38:07All the herbs and spices and things like that are over there.

0:38:07 > 0:38:09Tell us what you want and we'll try and help you.

0:38:09 > 0:38:12- Tell me what plan you want. - Speak to me.

0:38:12 > 0:38:13I need to get these in order.

0:38:13 > 0:38:15They're going to have to get themselves together,

0:38:15 > 0:38:18get a system in place.

0:38:18 > 0:38:19Give me a job.

0:38:19 > 0:38:23Right, dip breadcrumbs, then we'll get 'em in the fryer.

0:38:29 > 0:38:30Right, you've got 15 minutes!

0:38:34 > 0:38:36I'm just finishing the pork chops under the grill,

0:38:36 > 0:38:39we're trying to make them look nice.

0:38:39 > 0:38:42Trying to crisp up the fat, trying to do various things.

0:38:42 > 0:38:46There's just not enough grill in my life.

0:38:47 > 0:38:52- Should I take these out now? - Cooked?- Yeah.- Sure?- Yeah.

0:38:52 > 0:38:55- Got a bit of salad to go with them? - Yeah.

0:38:57 > 0:39:02Louise and Tina look to me like they are on time.

0:39:02 > 0:39:05The mustard cream sauce is made for the pork,

0:39:05 > 0:39:09the mashed potato is made, the mushrooms are ready to go.

0:39:09 > 0:39:11Scuse me, scuse me.

0:39:11 > 0:39:13There's a cheesecake waiting

0:39:13 > 0:39:15to have the berry coulis over the top.

0:39:15 > 0:39:17They're ready!

0:39:19 > 0:39:22Time is running out for Sid and Liz.

0:39:22 > 0:39:23Eugh, eugh.

0:39:26 > 0:39:28Sid! They're starting to stick.

0:39:28 > 0:39:32- They're starting to stick and fall apart.- This ain't good for frying.

0:39:32 > 0:39:35- It's perfect for frying. - Well, what's going wrong?

0:39:35 > 0:39:37This is not hot enough.

0:39:37 > 0:39:39What you need to do is, when you're taking it out,

0:39:39 > 0:39:42- you need to loosen it off a bit. - OK.

0:39:42 > 0:39:45And they still have 20 portions of stir-fry to cook.

0:39:45 > 0:39:47I'm just going to get somebody to give you a hand for

0:39:47 > 0:39:49- five minutes or we're going to be late for lunch.- OK.

0:39:49 > 0:39:52- You all right with that? - Yeah, perfect.- Kieran?

0:39:52 > 0:39:54- Start on the stir-fries, please. - Sure.

0:40:12 > 0:40:15Everyone's definitely looking forward to having

0:40:15 > 0:40:17their belly filled, basically.

0:40:19 > 0:40:21So how many fishcakes have they got cooked so far?

0:40:21 > 0:40:23Most of them are cooked.

0:40:25 > 0:40:28You should see the queue out there, it's massive.

0:40:28 > 0:40:32- I'm really hungry now! - We need to get it out, come on.

0:40:48 > 0:40:50Lunch is finally ready.

0:40:54 > 0:40:56- Can I have the pork, thanks?- Yes.

0:40:56 > 0:40:58Straight away, the staff have

0:40:58 > 0:41:01made a beeline for Louise and Tina's pork chops,

0:41:01 > 0:41:04which have been served with fennel, courgettes,

0:41:04 > 0:41:06mash and a creamy mustard sauce.

0:41:06 > 0:41:09I'm not being funny, you've got room to grow, haven't you?

0:41:09 > 0:41:11- So don't be shy.- Thank you.

0:41:11 > 0:41:14If I looked like you I'd have three pieces.

0:41:14 > 0:41:17This is the hardest I've ever worked in my whole life, literally.

0:41:23 > 0:41:26I went for the pork dish today.

0:41:26 > 0:41:28I like the sauce, the sauce was very mustardy,

0:41:28 > 0:41:31the mashed potato was really nice.

0:41:31 > 0:41:35Bit overcooked, bit hard. I think I done the wrong choice.

0:41:35 > 0:41:38It was nice. The sauce was really good.

0:41:38 > 0:41:40Some people thought the pork was starting to dry out,

0:41:40 > 0:41:42but I think ours was good.

0:41:42 > 0:41:44Mashed potato was smooth and buttery,

0:41:44 > 0:41:45could do with a little bit of seasoning.

0:41:45 > 0:41:49Apart from that, tell you what, that's good, that's quality.

0:41:49 > 0:41:53- Fishcakes! Anyone want fishcakes? - LOUISE:- No, no, stay with the pork!

0:41:53 > 0:41:56You don't want that lumpy mash and that overcooked pork.

0:41:56 > 0:42:00- Look, there we go, it just took them...- You know it makes sense.

0:42:02 > 0:42:06Sid and Liz's smoked fishcakes are being served with

0:42:06 > 0:42:09a tomato salsa and spinach.

0:42:09 > 0:42:11- Can I have a fishcake, please? - Yep.

0:42:11 > 0:42:15- Are you a fishcake? - I am a fishcake, yeah.

0:42:15 > 0:42:17Fishcakes are very popular.

0:42:17 > 0:42:19I knew they would be, that's why I chose 'em.

0:42:19 > 0:42:22- He almost bottled it though. - Almost bottled it?

0:42:22 > 0:42:26- Almost changed his mind at the last minute.- Just making it up, Liz.

0:42:30 > 0:42:33That exceeded my expectations, really tasty, I wasn't quite

0:42:33 > 0:42:35expecting it to be as good,

0:42:35 > 0:42:37but it was really nice, lovely.

0:42:37 > 0:42:40I loved the fact that there was a bed of spinach underneath,

0:42:40 > 0:42:42that was good.

0:42:42 > 0:42:45One thing though, I did find a bone.

0:42:45 > 0:42:47I found a bone.

0:42:47 > 0:42:48But it was tasty otherwise.

0:42:52 > 0:42:55Credit where it's due, Sid has made some very good fishcakes.

0:42:55 > 0:42:58Smoked fish, which is a lovely flavour, it's crispy on the top,

0:42:58 > 0:43:01it's nice and soft with mashed potato in the middle.

0:43:01 > 0:43:05I like the salsa across the top. I mean, that's a good meal, isn't it?

0:43:05 > 0:43:08There you go, enjoy. Hello, what can I do for you?

0:43:09 > 0:43:14With service in full swing, Tina's cheesy mushrooms,

0:43:14 > 0:43:17served with Louise's rocket and tomato salad

0:43:17 > 0:43:20and lemon oil dressing, are also a big hit.

0:43:20 > 0:43:23OK.

0:43:23 > 0:43:24The mushrooms are going really well.

0:43:24 > 0:43:28Of course, they're the best thing on the menu.

0:43:28 > 0:43:32Not that I'm biased. No, no, Louise's pork is divine.

0:43:32 > 0:43:35- Yes?- I'll have the mushroom, please. - Well, there you go.

0:43:41 > 0:43:44- Mmm.- The mushrooms were great, really enjoyed them.

0:43:44 > 0:43:46Salad dressing was excellent.

0:43:46 > 0:43:48I thought the mushrooms were lovely,

0:43:48 > 0:43:50the salad was really nicely dressed.

0:43:50 > 0:43:52Lovely, really delicious.

0:43:52 > 0:43:58The mushroom is creamy, mildly cheesy, well-seasoned. That's nice.

0:43:58 > 0:44:01Can't whinge about that. It's made with a bit of care and attention.

0:44:01 > 0:44:04I think this is the first mass catering challenge

0:44:04 > 0:44:06you and I have actually gone, "Mmm, that's nice!

0:44:06 > 0:44:08"Mm, that's good, isn't it?"

0:44:08 > 0:44:10Yeah, sorry, mushrooms are sold out.

0:44:10 > 0:44:14A long time ago the mushrooms sold out.

0:44:14 > 0:44:17Can anyone hear some kind of noise in the background?

0:44:17 > 0:44:22They were the first thing to go, they were that popular, sorry.

0:44:22 > 0:44:25With Tina's mushrooms a sell-out,

0:44:25 > 0:44:28the vegetarians are now left with one option.

0:44:28 > 0:44:31- Would you like some coriander? - No, thank you.

0:44:31 > 0:44:35Sid and Liz's stir-fry has been made with carrots, peppers,

0:44:35 > 0:44:38coriander, chilli and ginger.

0:44:38 > 0:44:40Thank you very much, come back for more if you want,

0:44:40 > 0:44:44- there's plenty to go around. Are you noodles?- Noodles, please.- Yes!

0:44:44 > 0:44:46See, they were just saving themselves.

0:44:46 > 0:44:49- They're out there. Noodles?- Yes.

0:44:49 > 0:44:52Three in a row, people, three in a row!

0:44:58 > 0:44:59It's lacking seasoning.

0:44:59 > 0:45:03Bit more salt and pepper, the basics in there.

0:45:03 > 0:45:05Apart from that it is a little bit bland.

0:45:05 > 0:45:07I'd say it was a little bit dry,

0:45:07 > 0:45:09could have done with a little bit more sauce.

0:45:09 > 0:45:11But generally, it was delicious.

0:45:12 > 0:45:15They're just a bit plain and bit ordinary.

0:45:15 > 0:45:17I'm sad about that, because I think they had plenty of opportunity

0:45:17 > 0:45:20to put lots and lots of flavour in those noodles.

0:45:20 > 0:45:25If the fishcake was first class, the noodles are most certainly economy.

0:45:25 > 0:45:27Sure are.

0:45:27 > 0:45:29Right, OK, we've got to clear down now,

0:45:29 > 0:45:30and you've got 15-20 minutes to get

0:45:30 > 0:45:32your dessert up and ready to be served.

0:45:32 > 0:45:34- OK.- SID: Yes, Chef!

0:45:34 > 0:45:38- LOUISE:- Thank you. - Chef! Ya, ya, ya...

0:45:45 > 0:45:49So this is where you win at the race, at the end. See the end, OK?

0:45:49 > 0:45:51Visualise it.

0:45:53 > 0:45:55Oh, they're coming.

0:45:55 > 0:45:57- Hello, would you like cheesecake? - Yeah.

0:45:57 > 0:45:59- Can I have some bread and butter, please?- Yeah.

0:45:59 > 0:46:04- Can I have the cheesecake, please? - Certainly can.- TINA:- Certainly can.

0:46:04 > 0:46:07Having made an extra batch of vanilla cheesecake,

0:46:07 > 0:46:11- Tina is offering hefty portions. - Can I get the cheesecake, please?

0:46:11 > 0:46:14- Would you like a big bit? - Big as I'm allowed, yeah.

0:46:14 > 0:46:16I tell you what, you'll wish you never said that.

0:46:16 > 0:46:20You fill your boots, love. Hang on, I haven't finished.

0:46:20 > 0:46:22You need a bit of biscuit.

0:46:22 > 0:46:24Yeah, he's getting a big one.

0:46:24 > 0:46:27You're a big strapping lad for yer mam.

0:46:27 > 0:46:30Whoa, look at the size of their portions.

0:46:30 > 0:46:32You do know after you've had this cheesecake

0:46:32 > 0:46:34you'll all need to lie down?

0:46:39 > 0:46:42The dessert I've gone for is the cheesecake with

0:46:42 > 0:46:44the raspberry coulis. It's got a nice crunchy base,

0:46:44 > 0:46:48I really like that. They've obviously used good digestives.

0:46:48 > 0:46:50And the coulis is really tart,

0:46:50 > 0:46:53and it's a nice contrast to the really nice creamy bit.

0:46:53 > 0:46:56It's nice, they've redeemed themselves.

0:46:56 > 0:46:57SHE LAUGHS

0:47:01 > 0:47:03Get yourself a spoon, lad.

0:47:04 > 0:47:06LAUGHTER

0:47:06 > 0:47:07You enjoy it, my love.

0:47:09 > 0:47:11Well done, well sold.

0:47:11 > 0:47:13I think I've had a generous portion,

0:47:13 > 0:47:15so I can be pretty happy with what I've got here.

0:47:19 > 0:47:21It's got the buttery base, there's a slight saltiness to it,

0:47:21 > 0:47:23it's got the sourness of the cheese

0:47:23 > 0:47:27and the sweet sharpness of the raspberry compote across the top.

0:47:27 > 0:47:30There's absolutely nothing wrong with that at all.

0:47:31 > 0:47:35- Can I have the bread and butter pudding?- Of course you can.

0:47:35 > 0:47:38Sid and Liz's bread and butter pudding is made with apricots

0:47:38 > 0:47:41and white chocolate buttons, served with custard.

0:47:41 > 0:47:45I'll see if it's better than your noodles.

0:47:45 > 0:47:48There you go, sir. Enjoy.

0:47:51 > 0:47:52It's a little bit disappointing,

0:47:52 > 0:47:56because I couldn't taste the apricots and the custard.

0:47:56 > 0:47:59But the bread and butter part was very nice.

0:47:59 > 0:48:02But I would have preferred the cheesecake, to be honest.

0:48:02 > 0:48:04Didn't have all the flavours I was expecting from it

0:48:04 > 0:48:06and I couldn't really taste the apricot.

0:48:06 > 0:48:08The cheesecake, when I walked past it,

0:48:08 > 0:48:11did look rather delicious, I wish I chose that.

0:48:11 > 0:48:13Cheesecake, anybody?

0:48:15 > 0:48:17Last two bread and butter pudding - anyone want 'em?

0:48:17 > 0:48:20- LOUISE:- No, do not go to the bread and butter puddings...

0:48:20 > 0:48:22- Market stall!- ..stay where you are, ladies and gentlemen.

0:48:22 > 0:48:25Last two bread and butter pudding, anyone want 'em?

0:48:25 > 0:48:27No, you're wasting your time.

0:48:27 > 0:48:28- SID:- Ah, there we go, look.

0:48:28 > 0:48:30Last two.

0:48:30 > 0:48:32Lovely, cheers.

0:48:32 > 0:48:34Thank you very much.

0:48:34 > 0:48:36We're out!

0:48:39 > 0:48:42It needs a bit more custard, it's more bread pudding

0:48:42 > 0:48:45- than bread and butter pudding. - It needs more sugar.

0:48:45 > 0:48:46It needs a lot more sugar.

0:48:46 > 0:48:48And I said to them, "Lots of sugar across the top,

0:48:48 > 0:48:51"make it really crispy, lots and lots of sugar."

0:48:51 > 0:48:52It's a shame really.

0:48:52 > 0:48:54There's little white chocolate buttons,

0:48:54 > 0:48:57but they're so few and far between you can hardly taste them.

0:48:57 > 0:49:00And if you really, really dissect it,

0:49:00 > 0:49:02you'll find yourself a little knob...

0:49:02 > 0:49:07- of apricot. That's it! There you go.- And that's a relief.

0:49:11 > 0:49:12Well done, guys.

0:49:14 > 0:49:17- Don't be sore losers.- We're not!

0:49:19 > 0:49:21It's been an experience.

0:49:21 > 0:49:23HE LAUGHS

0:49:23 > 0:49:26I forgot when you have got people in the kitchen that haven't

0:49:26 > 0:49:27got the experience...

0:49:27 > 0:49:31You sort of take your staff for granted a little bit, so...

0:49:31 > 0:49:34I might thank 'em a little bit more often after today.

0:49:36 > 0:49:40A really big day for our four, we put them through our paces.

0:49:40 > 0:49:44Sid, I think, could probably do with communicating a little bit more.

0:49:44 > 0:49:47I agree. It didn't work as a team,

0:49:47 > 0:49:50and I don't blame Liz, funnily enough.

0:49:50 > 0:49:54Cooking for a lot of people is hard work.

0:49:54 > 0:49:56There was a few hairy moments in between,

0:49:56 > 0:49:59but that's the life of a kitchen, I think.

0:49:59 > 0:50:02I felt that the stakes were raised today, and I liked the pressure.

0:50:02 > 0:50:05I feel that if I'm given direction and given tasks,

0:50:05 > 0:50:07then I can execute them.

0:50:08 > 0:50:10Ooh!

0:50:10 > 0:50:14However, the team of Louise and Tina was nothing short of superb.

0:50:14 > 0:50:17Absolutely superb.

0:50:17 > 0:50:20I'm absolutely staggered.

0:50:20 > 0:50:24When they told me only a few hours ago that we were going to do

0:50:24 > 0:50:25100 whatever portions,

0:50:25 > 0:50:28I just wouldn't believe that that was possible.

0:50:28 > 0:50:31I'm glad I've had this experience to cook for such

0:50:31 > 0:50:34an enormous amount of people. And I've loved it.

0:50:36 > 0:50:37I am really proud of meself.

0:50:40 > 0:50:43From here on in, it's full throttle and take off.

0:50:43 > 0:50:46Cos we're looking for our two semifinalists.

0:51:01 > 0:51:03After two days of competition,

0:51:03 > 0:51:08these four celebrities face one last challenge.

0:51:08 > 0:51:11Two of them will be going home.

0:51:11 > 0:51:15This is really down to the wire.

0:51:15 > 0:51:17I think it's pretty close.

0:51:17 > 0:51:20For the first time last night, I sat and thought,

0:51:20 > 0:51:25"Imagine if I got into the semifinal."

0:51:25 > 0:51:27I don't think there's any chance of that.

0:51:27 > 0:51:30I don't feel like I've learnt enough yet.

0:51:30 > 0:51:33So I'm willing to stay around.

0:51:35 > 0:51:36I am nervous obviously,

0:51:36 > 0:51:41because I'm so aware of how much I've got to do in there today.

0:52:00 > 0:52:04I am genuinely excited about this round.

0:52:04 > 0:52:07You're not just cooking for me and John,

0:52:07 > 0:52:12you are also cooking for three very special guests.

0:52:12 > 0:52:15Past finalists and winners of Celebrity MasterChef.

0:52:20 > 0:52:22Kimberly Wyatt...

0:52:23 > 0:52:25..Rylan Clark-Neal...

0:52:27 > 0:52:28..and Andi Peters.

0:52:30 > 0:52:34All three of those guys are incredible cooks.

0:52:34 > 0:52:37You are going to have to be at your best.

0:52:37 > 0:52:39BUT...you are good.

0:52:42 > 0:52:47Your job is to cook two extraordinary courses.

0:52:47 > 0:52:50And you have one hour and 15 minutes to do it in.

0:52:50 > 0:52:53Two semifinalists places up for grabs. Let's cook.

0:53:04 > 0:53:07Sid so far in this competition hasn't used recipes at all.

0:53:10 > 0:53:13He seems to be a very instinctive cook.

0:53:17 > 0:53:20- How you doing, Sid?- Good.

0:53:20 > 0:53:23I've got those first sort of butterflies, anxiousness.

0:53:23 > 0:53:25Little bit nervy but...

0:53:25 > 0:53:27I'll be all right, I should settle down.

0:53:27 > 0:53:30- And tell me, though, do you have a plan?- Yes.

0:53:30 > 0:53:32And where is that plan?

0:53:32 > 0:53:35- All up here. - Right, OK.

0:53:35 > 0:53:39What I tend to do is sometimes forget very small details

0:53:39 > 0:53:41but get away with it.

0:53:41 > 0:53:43So today I need to keep my cool

0:53:43 > 0:53:47and make sure I'm using everything of what I've got in front of me.

0:53:47 > 0:53:49If you're worried about one thing with these two dishes

0:53:49 > 0:53:52- what's it going to be, mate? - Time. Now, see you later.

0:53:55 > 0:53:58I've not practised these two dishes in the timeframe, to be honest

0:53:58 > 0:54:03with you, because where I'm staying, the hotel, there's no kitchen.

0:54:05 > 0:54:08So, you know, the pressure's on.

0:54:09 > 0:54:14Sid's menu sounds very, very good - breast of duck, crispy skin,

0:54:14 > 0:54:17nice and pink, served with a cream pepper sauce

0:54:17 > 0:54:19and gratin potato.

0:54:19 > 0:54:23But we've also got tomatoes,

0:54:23 > 0:54:25courgettes and red peppers and beans.

0:54:27 > 0:54:31I just find the whole thing sounding a little bit too confusing.

0:54:33 > 0:54:36Sid's about to give us the second bread and butter pudding

0:54:36 > 0:54:38in as many days.

0:54:40 > 0:54:43It's going to have to be special, though.

0:54:43 > 0:54:46Soft, sweet brioche, lots and lots of custard,

0:54:46 > 0:54:49some raisins in there, served with some clotted cream.

0:54:49 > 0:54:51Could be truly delicious.

0:54:53 > 0:54:57So a bread and butter pudding again, Sid. Is this an improvement

0:54:57 > 0:55:00- on the last challenge's bread and butter pudding?- Yeah. I mean, I hope

0:55:00 > 0:55:03it's going to be better than yesterday's. As you know,

0:55:03 > 0:55:06desserts aren't my strong point so if I do go through

0:55:06 > 0:55:09then I'm going to knuckle down and learn lots of desserts for you.

0:55:18 > 0:55:22Louise appears to be unflappable in the kitchen as she does

0:55:22 > 0:55:24on a BBC morning couch.

0:55:26 > 0:55:30Everything she does has a little bit of style and a bit of finesse.

0:55:39 > 0:55:42- How do you feel about the competition?- I'm kind of excited

0:55:42 > 0:55:46because you can now see the semifinal glimmering and it's

0:55:46 > 0:55:49just ahead and it's like being in a race, you can see the finish line.

0:55:49 > 0:55:51I want to go on, I want to get better

0:55:51 > 0:55:55and I think, unless things go desperately, terribly wrong today,

0:55:55 > 0:55:57I might be capable of doing it.

0:56:00 > 0:56:03The first dish, I'm going to do a seared tuna,

0:56:03 > 0:56:05so hopefully it'll be nice and raw in the middle,

0:56:05 > 0:56:09with a delicious soy and lemon grass sauce,

0:56:09 > 0:56:12some rice on the side,

0:56:12 > 0:56:14with guacamole.

0:56:16 > 0:56:18I'm going to put some extra spice in there.

0:56:20 > 0:56:25And then for my pudding I'm going to do mini molten chocolate cakes.

0:56:26 > 0:56:31A melting chocolate cake is fondant in anybody's language.

0:56:33 > 0:56:37In fact, when I hear "fondant" you want the organ music to start

0:56:37 > 0:56:39playing, like it's some sort of horror film.

0:56:39 > 0:56:42ORGAN MUSIC

0:56:47 > 0:56:49Oh, my gosh, this is a disaster.

0:56:58 > 0:57:01Tina has the building blocks of being a fantastic cook.

0:57:01 > 0:57:04She understands the basics.

0:57:04 > 0:57:07What Tina needs to do is just put a bit of polish on them,

0:57:07 > 0:57:08a little bit of sparkle.

0:57:10 > 0:57:15I'm hoping to show John and Gregg that traditional cooking can have

0:57:15 > 0:57:19finesse, that I've upped my game with my presentation.

0:57:19 > 0:57:23I'd love to go through to the semifinal.

0:57:23 > 0:57:25I think I'd probably faint.

0:57:25 > 0:57:28I was going to say, make sure there's a mattress by me

0:57:28 > 0:57:29but it's not going to happen.

0:57:31 > 0:57:35You know what? I'm really genuinely made up I've got this far.

0:57:35 > 0:57:38I've taken it very seriously and, you know,

0:57:38 > 0:57:40I hope I've done what you asked me to do.

0:57:40 > 0:57:45Yes, and more. Yeah, yeah, far exceeded our expectations.

0:57:45 > 0:57:47I wouldn't write yourself off just yet,

0:57:47 > 0:57:50not the sort of round you had in the last one.

0:57:54 > 0:57:59Tina's making us roast lamb dinner and a lemon drizzle cake.

0:57:59 > 0:58:00I love her honesty.

0:58:02 > 0:58:05She's got a lamb leg steak and she's floured that,

0:58:05 > 0:58:07which she's going to roast.

0:58:07 > 0:58:12She's got crispy new potatoes and what she calls seasonal vegetables.

0:58:12 > 0:58:15The sauce going with the lamb is a red currant jus.

0:58:15 > 0:58:17It could be really, really lovely.

0:58:19 > 0:58:22Her dessert is lemon drizzle cake with a crispy top

0:58:22 > 0:58:24and she's serving that with clotted cream.

0:58:24 > 0:58:27I don't know how she makes a crispy top for a lemon drizzle cake

0:58:27 > 0:58:31and right now her lemon drizzle cake looks a little bit lopsided.

0:58:31 > 0:58:34It's a lopsided lemon drizzle cake with a crispy top.

0:58:34 > 0:58:37Cook it right, get the presentation right,

0:58:37 > 0:58:40because her list of ingredients and Tina's ideas, I think, are sound.

0:58:47 > 0:58:51I think Liz is the least experienced of our four cooks

0:58:51 > 0:58:55but what she lacks in experience she makes up for in energy

0:58:55 > 0:58:58and a fair bit of creativity.

0:59:07 > 0:59:09Your two courses today, what are they?

0:59:09 > 0:59:13I am doing a pork loin stuffed with apricots and figs

0:59:13 > 0:59:15and then wrapped in Parma ham,

0:59:15 > 0:59:19and then for dessert I'm trying the whole pastry and stewed fruit thing

0:59:19 > 0:59:22that I got so wrong a few challenges ago, to see if I've learnt anything,

0:59:22 > 0:59:26in the form of an apple and pear and sultana pie.

0:59:26 > 0:59:29I think this sounds delicious.

0:59:29 > 0:59:31One word of caution - have you timed this?

0:59:31 > 0:59:33Yes, I've done it before,

0:59:33 > 0:59:37I always buffer a bit extra cos quite often things go wrong.

0:59:37 > 0:59:38SHE LAUGHS

0:59:40 > 0:59:43You cannot knock Liz's ambition.

0:59:46 > 0:59:48We've got a fillet of pork filled with dried fruit of apricot

0:59:48 > 0:59:50and figs, wrapped in ham.

0:59:52 > 0:59:53We've got mashed potato with leeks

0:59:53 > 0:59:58and the whole thing is being served with a sauce made of peas.

0:59:58 > 1:00:00Pea puree is the sauce?

1:00:00 > 1:00:03That's a bit strange. Maybe she'll pull it off, who knows?

1:00:06 > 1:00:10Her dessert sounds fantastic - pears and apples and dried fruit

1:00:10 > 1:00:12wrapped in filo pastry with marzipan,

1:00:12 > 1:00:16baked up in a sort of Swiss rolly thing, like a strudel.

1:00:18 > 1:00:22She's going to combine puff pasty and fruit.

1:00:22 > 1:00:26That's where she tripped up and failed the invention relay.

1:00:26 > 1:00:30So she's gone back to revisit it to prove a point to us and herself

1:00:30 > 1:00:32and that's brilliant.

1:00:32 > 1:00:34There's been times when I've been like,

1:00:34 > 1:00:36"Oh, my gosh, I'm so out of my depth,"

1:00:36 > 1:00:38but then I've always managed to pummel through

1:00:38 > 1:00:42and find a way to get through and it hasn't always worked out perfectly

1:00:42 > 1:00:46but I've definitely found that I'm quite resilient and resourceful.

1:00:52 > 1:00:55Former Pussycat Doll Kimberly Wyatt

1:00:55 > 1:00:59is the reigning Celebrity MasterChef Champion.

1:00:59 > 1:01:02When I did this challenge I remember being super stressed.

1:01:02 > 1:01:04Holy Grail, these things.

1:01:04 > 1:01:07This point in MasterChef was the one challenge that

1:01:07 > 1:01:08I felt really proud of.

1:01:08 > 1:01:10I think this is a winner.

1:01:10 > 1:01:11Hurrah!

1:01:11 > 1:01:14I hope that a few of them feel the same.

1:01:14 > 1:01:20TV presenter Rylan Clark-Neal made it to last year's final.

1:01:21 > 1:01:24I remember at this stage I was cooking for Les Dennis,

1:01:24 > 1:01:26Sophie Thompson and Ade Edmondson.

1:01:26 > 1:01:30I was so nervous because they're, like, veterans.

1:01:30 > 1:01:33Thank you. Lovely blazer.

1:01:33 > 1:01:36It's my first time being back as a judge,

1:01:36 > 1:01:39so I'm going to enjoy it.

1:01:39 > 1:01:41But I'm not going to take it lying down.

1:01:43 > 1:01:45TV presenter Andi Peters

1:01:45 > 1:01:49was a Celebrity MasterChef finalist in 2008.

1:01:49 > 1:01:53To be fair, the celebrities have it a bit easier than my year.

1:01:53 > 1:01:56I am full of fear but I'm determined not to show it.

1:01:56 > 1:01:58We had to cook for real critics,

1:01:58 > 1:02:00they've only got to cook for me, Rylan and Kimberley.

1:02:00 > 1:02:02Let's be honest, how hard can it be?

1:02:04 > 1:02:07This is your first time as critics on MasterChef,

1:02:07 > 1:02:08I've been here a few times,

1:02:08 > 1:02:11some of it's going to be good, some of it's going to be bad,

1:02:11 > 1:02:13you need to be ready for anything.

1:02:13 > 1:02:16- OK.- You ready?- As ready as I can be.

1:02:16 > 1:02:18- Let's do it. - Let's do it!

1:02:20 > 1:02:22You got ten minutes.

1:02:22 > 1:02:24Oh, God...

1:02:24 > 1:02:30Louise's main is seared tuna with a spicy soy sauce, guacamole,

1:02:30 > 1:02:33served with lemon-infused rice.

1:02:33 > 1:02:35Pulling from a lot of different regions but who knows,

1:02:35 > 1:02:38maybe we'll be pleasantly surprised.

1:02:38 > 1:02:41I quite like a lemon-infused rice. I think it'd be quite fresh,

1:02:41 > 1:02:44and I don't care how many countries it's had to go through.

1:02:47 > 1:02:51- You're sort of looking like a broken teapot.- I feel like a broken teapot.

1:02:53 > 1:02:55Get your tuna over. Quick, quick, quick.

1:02:57 > 1:02:59That's what I was envisaging, that's good.

1:02:59 > 1:03:03- You've got a smile on your face. - Yeah. Come on, tuna. Go, tuna.

1:03:08 > 1:03:10Aw, I'm just ruining it. Oh!

1:03:14 > 1:03:16It could still look nice. All is not lost.

1:03:17 > 1:03:19No, not in any way is it lost.

1:03:21 > 1:03:23You've got three minutes left.

1:03:24 > 1:03:26Let's go. Go.

1:03:33 > 1:03:35Hello, everybody.

1:03:35 > 1:03:37A very good afternoon. Nice to see you.

1:03:37 > 1:03:40- You too. - I have a little light lunch.

1:03:40 > 1:03:42Thank you.

1:03:42 > 1:03:44For your main course today, ladies and gentlemen,

1:03:44 > 1:03:49you have a seared tuna steak with a soy and lemon grass spicy sauce

1:03:49 > 1:03:53and spicy guacamole as well and rice on the side.

1:03:53 > 1:03:55Thank you. Bye-bye.

1:04:03 > 1:04:05Mm.

1:04:05 > 1:04:07The tuna is cooked lovely.

1:04:07 > 1:04:09I think it tastes nice, I can get that grilled taste of tuna,

1:04:09 > 1:04:11it's one of my favourites.

1:04:11 > 1:04:14I quite like the combination of the fish and guacamole.

1:04:14 > 1:04:16Wasn't expecting that, so that's nice.

1:04:16 > 1:04:19But the whole dish just has no punch at all

1:04:19 > 1:04:23and the fact that this soy sauce that she said we were going to get,

1:04:23 > 1:04:27- I can't detect it.- The rice I was really looking forward to,

1:04:27 > 1:04:31and on the first bite it just tasted incredibly bland.

1:04:31 > 1:04:34- But ten out of ten on presentation. Loved the look of it.- No!

1:04:34 > 1:04:36- Love it.- Not ten. - All right, eight.

1:04:36 > 1:04:38No.

1:04:38 > 1:04:42- It looks nice, Andi. - No, surely a six.- That's not a six.

1:04:42 > 1:04:45- You think that's an eight? - Yeah, I think it looks nice.

1:04:45 > 1:04:48It was simple, apart from the fact my rice was on the wander.

1:04:48 > 1:04:50THEY LAUGH

1:04:53 > 1:04:57Beautifully timed and cooked tuna, wonderful dressing,

1:04:57 > 1:05:00love it with the slippery, naturally oily fat avocado.

1:05:00 > 1:05:03Wonder what on Earth a big splodge of undercooked rice

1:05:03 > 1:05:05is doing on the side of the plate.

1:05:08 > 1:05:10Oh, my goodness.

1:05:10 > 1:05:13- Dessert in 15?- Yeah, on it. - Well done.- So on it.

1:05:13 > 1:05:16- Your fondant is not even in its mould yet.- I know that.

1:05:16 > 1:05:18It's fine, it only needs 12 minutes.

1:05:18 > 1:05:2112 minutes, that means you got three minutes to get it in the mould.

1:05:21 > 1:05:22I need a spoon!

1:05:24 > 1:05:26A mini molten chocolate cake,

1:05:26 > 1:05:28which is obviously a chocolate fondant in disguise -

1:05:28 > 1:05:30we will not be rumbled.

1:05:31 > 1:05:33Ah!

1:05:33 > 1:05:37Less haste...in fact, more speed.

1:05:39 > 1:05:41Cook. Cook, babies, cook.

1:05:47 > 1:05:49But why sloe gin?

1:05:49 > 1:05:52Gin with chocolate is just a weird combination.

1:05:54 > 1:05:56Aye, aye, got a bit of sloe gin and some cream.

1:05:56 > 1:05:59Yep, that's what you're having for your pudding today.

1:06:03 > 1:06:06How much longer do those fondants actually need in the oven?

1:06:06 > 1:06:10- About one minute.- OK. - Good.- You got a minute.

1:06:10 > 1:06:14I've done these chocolate cakes - you're not going to believe this -

1:06:14 > 1:06:16- at home, loads. - Yeah, that's what everyone says.

1:06:16 > 1:06:18They do a chocolate cake, it messes up,

1:06:18 > 1:06:21it knocks them out the competition and they all say,

1:06:21 > 1:06:23"They were fine at home."

1:06:23 > 1:06:25- Yours might be all right. - They might be.

1:06:29 > 1:06:30I think they look great.

1:06:34 > 1:06:36- Crikey. - Gently, gently, gently.

1:06:42 > 1:06:43Bye, Louise.

1:06:43 > 1:06:45Oh, my...

1:06:45 > 1:06:47Hello.

1:06:47 > 1:06:50Sorry for the slight delay on service.

1:06:50 > 1:06:52There you go, my lovely.

1:06:52 > 1:06:56You have mini molten chocolate cakes with a raspberry coulis

1:06:56 > 1:06:59on the side and home-made sloe gin which I made

1:06:59 > 1:07:01and brought specially for you here today.

1:07:01 > 1:07:04Louise, should they be runny on the inside?

1:07:04 > 1:07:06They should definitely be runny on the inside.

1:07:06 > 1:07:08OK? I hope you enjoy it. Thank you very much.

1:07:10 > 1:07:12Oh, my goodness.

1:07:12 > 1:07:14This smells so good.

1:07:14 > 1:07:16I could smell it the second the door opened.

1:07:16 > 1:07:20The smell of deep chocolate makes me hope to God that

1:07:20 > 1:07:23when I cut into that it just pours out.

1:07:23 > 1:07:26TENSE ORGAN MUSIC

1:07:41 > 1:07:43It's not oozing.

1:07:43 > 1:07:45But I've gotta pay the girl her dues -

1:07:45 > 1:07:48the taste of that chocolate is bang on.

1:07:48 > 1:07:52I was really hoping for some ooze but I got none.

1:07:52 > 1:07:53It's just cake, really.

1:07:53 > 1:07:56The raspberry coulis is lovely and I love the chocolate

1:07:56 > 1:07:59and raspberry together, that's fantastic,

1:07:59 > 1:08:02and this I haven't even tasted. I'm a bit nervous but here it goes.

1:08:06 > 1:08:08Ah...it's quite nice.

1:08:09 > 1:08:13Think it's almost at the stage of becoming more like a muffin texture

1:08:13 > 1:08:16but I like the clotted cream and the raspberry on the side.

1:08:16 > 1:08:18But the sloe gin makes the dessert, for me.

1:08:18 > 1:08:21Not too sweet, good flavour of cocoa.

1:08:21 > 1:08:25Nothing wrong with that, son. Nothing wrong with that at all.

1:08:26 > 1:08:28Oh, dearie me.

1:08:28 > 1:08:32I know lots of things went well but not everything.

1:08:42 > 1:08:44Sid, I'm looking forward to this.

1:08:44 > 1:08:48Magret of duck served with potato gratin

1:08:48 > 1:08:51and roasted seasonal vegetables and pepper sauce.

1:08:51 > 1:08:55- What's a "Margaret"? - Is it magret?- Magret.

1:08:55 > 1:08:58And pepper sauce, you know, you gotta get right.

1:08:58 > 1:09:00If it's too much it really hits your nose,

1:09:00 > 1:09:02otherwise it really adds to all the flavour.

1:09:05 > 1:09:07I thought you were going to have a creamy pepper sauce?

1:09:07 > 1:09:10Well, it's my take on a pepper sauce.

1:09:10 > 1:09:13- It's red.- That's the red wine. - So a red wine pepper creamy sauce.

1:09:13 > 1:09:17A red wine jus pepper sauce... a la Sid.

1:09:22 > 1:09:23Looks good, Sid.

1:09:24 > 1:09:26Bit of presentation as well, Sid.

1:09:26 > 1:09:29You normally just chuck it on the plate from a couple of feet away.

1:09:35 > 1:09:38Brilliant, you can go. Thank you. Back for dessert, yeah?

1:09:43 > 1:09:45"Ricky, where are ya?"

1:09:45 > 1:09:47- Hello. - Hi.

1:09:50 > 1:09:54OK, so we've got magret, which is a breast of duck,

1:09:54 > 1:09:59pan-fried and some seasonal roasted veg with a potato gratin

1:09:59 > 1:10:02and a red wine jus sort of pepper sauce.

1:10:02 > 1:10:04- Thanks, Sid.- Enjoy.- Cheers.

1:10:12 > 1:10:16I love it. I think the flavours in this dish are fantastic.

1:10:16 > 1:10:19The potatoes - absolutely perfect,

1:10:19 > 1:10:22just the right amount of cheese on the top crisping it up.

1:10:22 > 1:10:27And his purple sauce, which is the most bizarre-looking sauce,

1:10:27 > 1:10:30tastes really nice with the duck. I absolutely love it.

1:10:30 > 1:10:33- Do you know what I say? - Yeah.- Amen.

1:10:33 > 1:10:34THEY LAUGH

1:10:34 > 1:10:37It gives me that good food dance. That's when you know.

1:10:37 > 1:10:40- That's when you know. - OK.

1:10:40 > 1:10:41It's a duck.

1:10:41 > 1:10:44- And it's good. - It's good duck.

1:10:45 > 1:10:48At least Sid is trying with presentation and I'll tell you what,

1:10:48 > 1:10:51when he cooks things right he gets them absolutely right. That duck

1:10:51 > 1:10:52and dauphinoise are fantastic.

1:10:52 > 1:10:54Mmm.

1:10:56 > 1:10:58- Dessert?- Dessert, yeah.

1:10:58 > 1:11:01- You happy with everything? - Yeah. I am, actually.

1:11:01 > 1:11:04- 15 minutes till pud, yeah? - 15 minutes. No problemo.

1:11:06 > 1:11:09Bread and butter pudding made with posh bread,

1:11:09 > 1:11:12served with clotted cream. He's got nowhere to hide.

1:11:12 > 1:11:16It's got to be crispy on top, juicy on the inside.

1:11:16 > 1:11:19And clotted cream, you buy it and you put it on the side.

1:11:19 > 1:11:22Creme anglaise, that would have showed a bit more skill.

1:11:22 > 1:11:23All right, Andi Peters!

1:11:26 > 1:11:27- Happy, Sid?- Yeah.

1:11:27 > 1:11:30- You stuck plenty of cinnamon in there?- Yeah.

1:11:30 > 1:11:32Did you forget to put the sugar on yesterday's bread

1:11:32 > 1:11:34- and butter pudding?- I did, yeah.

1:11:34 > 1:11:38- Have you put sugar on that? - Yeah, you can see, there.

1:11:41 > 1:11:43- That's all right. - There we go. Rustic.

1:11:43 > 1:11:45- Rustic quenelle.- Rustic quenelle.

1:11:49 > 1:11:53Whoa, whoa, whoa! Use the sieve.

1:11:53 > 1:11:55- Why?- Use the sieve.

1:11:55 > 1:11:59- I'm done.- Happy?- Happy.- On time. Let's go.

1:12:07 > 1:12:08Thank you.

1:12:08 > 1:12:11OK, so you've got a brioche butter pudding

1:12:11 > 1:12:16with raisins and currants, served with clotted cream. Enjoy.

1:12:21 > 1:12:24- Smells really nice. - Smells amazing.

1:12:32 > 1:12:34That's naughty.

1:12:34 > 1:12:38I can just taste the sugar and vanilla. I love this.

1:12:38 > 1:12:40I love it.

1:12:40 > 1:12:43By using brioche he has created a really light bread

1:12:43 > 1:12:44and butter pudding.

1:12:44 > 1:12:47He's infused the flavours fantastically.

1:12:47 > 1:12:50Honestly, it's just genius. I'm so proud of him.

1:12:50 > 1:12:53Like I know him, but I'm proud of him anyway.

1:12:53 > 1:12:56If I was to explain Britain in a dish to my American friends

1:12:56 > 1:12:59and family, this would be the one.

1:13:00 > 1:13:05It's a nice, big, warm, comforting, sweet, cosy mess, isn't it?

1:13:05 > 1:13:07And that's what we love about it.

1:13:11 > 1:13:15Regardless of the result, I feel that I couldn't have tried any more.

1:13:18 > 1:13:21I gave it my best. That's all I could do.

1:13:26 > 1:13:30Now, looking at everyone's menus, this personally for me

1:13:30 > 1:13:33is the one that I think I could really enjoy.

1:13:33 > 1:13:36It seems the most normal.

1:13:36 > 1:13:38Juicy lamb steaks...

1:13:38 > 1:13:40We'll be the judge of that. ..with crispy new potatoes

1:13:40 > 1:13:43and seasonal veg with a redcurrant jus.

1:13:43 > 1:13:46She's got to get those potatoes crispy, she's got to get that

1:13:46 > 1:13:50lamb juicy because that's what she's promised us on the menu.

1:13:52 > 1:13:55- You've got three and a half minutes to go.- OK.

1:13:58 > 1:14:01- You cook the beans like I cook spaghetti.- Yeah.

1:14:01 > 1:14:03Ha! Ha!

1:14:03 > 1:14:05Sorry, I always do them like that.

1:14:05 > 1:14:09Oh, you're making me nervous, you two stood there. I was all right.

1:14:09 > 1:14:12We've got to stand here. It's our job!

1:14:12 > 1:14:17- Oh, yeah. Is that how you do them at home?- Yeah.- I'm coming round.

1:14:17 > 1:14:20I'm trying to do it the way you two would, but...

1:14:20 > 1:14:22SHE GROANS

1:14:22 > 1:14:24- How would we do it?- Posh.

1:14:24 > 1:14:26- Do you think so?- Yeah. - We're not posh.

1:14:26 > 1:14:28We're both working class blokes.

1:14:28 > 1:14:31I know. Well, you look posh.

1:14:32 > 1:14:36- What's the dessert going with it? - It's a redcurrant jus.

1:14:46 > 1:14:48I've done roasted lamb in thyme

1:14:48 > 1:14:53and rosemary with crispy new roasted potatoes

1:14:53 > 1:14:56and redcurrant jus with seasonal veg.

1:14:56 > 1:14:58Thank you so much.

1:14:58 > 1:15:01Hope you enjoy it. Thank you.

1:15:13 > 1:15:15Hello.

1:15:15 > 1:15:17- What is it?- I have no idea.

1:15:19 > 1:15:21Whatever it is, it's not seasoned.

1:15:29 > 1:15:32That lamb is so cooked to death.

1:15:32 > 1:15:35It's really chewy and there's not a lot of flavour in there.

1:15:35 > 1:15:37Sometimes when you cook with a lot of fat,

1:15:37 > 1:15:39that's going to add the flavour, but it's been cooked to death.

1:15:39 > 1:15:44It is really chewy, even with these it's an effort.

1:15:44 > 1:15:45I think everything is overcooked.

1:15:45 > 1:15:51The mange tout, I mean, it's died, been resurrected and died again.

1:15:51 > 1:15:54This, I'm a bit gutted because it's not a jus,

1:15:54 > 1:15:56it's like a raspberry coulis.

1:15:56 > 1:15:59I feel like this would work better with a lemon drizzle cake,

1:15:59 > 1:16:00when that comes.

1:16:01 > 1:16:04I love those potatoes, with the flavours of rosemary, I really do.

1:16:04 > 1:16:06I think they're really well cooked.

1:16:06 > 1:16:09I don't really like very much else on there.

1:16:09 > 1:16:12This beans are really quite bizarre because she put them in a pot

1:16:12 > 1:16:16as you would spaghetti, so they sat half out and half in the water.

1:16:16 > 1:16:20So one end is cooked and the other end is raw.

1:16:25 > 1:16:27- You've got 15 minutes to pud.- OK.

1:16:29 > 1:16:33Dessert is Tina's crunchy lemon drizzle cake and cream.

1:16:33 > 1:16:37This could be the dish of the day if it's done to perfection.

1:16:37 > 1:16:40I think the fact she's called it Tina's crunchy lemon drizzle cake,

1:16:40 > 1:16:42I hope it's something she's cooked for years and years

1:16:42 > 1:16:44and everybody is a fan of it.

1:16:44 > 1:16:46"You must cook that on MasterChef."

1:16:46 > 1:16:50This is worse than opening at the National. I swear to god.

1:17:02 > 1:17:05- Are you done, Tina?- Yes. - You're amazing. Thank you.

1:17:05 > 1:17:08I'm going to tape that bit.

1:17:19 > 1:17:24This is just good old-fashioned traditional lemon drizzle cake

1:17:24 > 1:17:28- with fresh cream.- Thanks, Tina. - Enjoy.

1:17:32 > 1:17:35Come on, Tina.

1:17:41 > 1:17:44She should be proud of her sponge making skills,

1:17:44 > 1:17:47they are exceptional. This cake is so light,

1:17:47 > 1:17:50it's also sadly light on flavour.

1:17:50 > 1:17:51I love a bit of cake with my cream,

1:17:51 > 1:17:55but the cream is almost overpowering that lemon taste,

1:17:55 > 1:17:57so I'm really having to search for it.

1:17:57 > 1:17:59I would buy this in a shop.

1:17:59 > 1:18:03- In a supermarket, warm it up and eat it.- Yeah.

1:18:03 > 1:18:06I feel so bad.

1:18:06 > 1:18:08It's a very nice sponge, very competent sponge.

1:18:08 > 1:18:10Good flavour of lemon running throughout.

1:18:10 > 1:18:13Perhaps could be sweeter.

1:18:13 > 1:18:16We were promised a crunchy top and there ain't no crunchy top.

1:18:22 > 1:18:26It went brilliantly in the kitchen today.

1:18:27 > 1:18:33My lamb was perfect, my vegetables were, and my sauce was beautiful.

1:18:33 > 1:18:36And my lemon drizzle cake was perfect,

1:18:36 > 1:18:39so I'm ecstatic, it couldn't have gone better.

1:18:47 > 1:18:50Liz is doing pork tenderloin stuffed with apricots,

1:18:50 > 1:18:53figs and pine nuts wrapped in Parma ham.

1:18:55 > 1:18:56A bit random.

1:18:56 > 1:18:58Right, panic not.

1:18:59 > 1:19:02SHE WHISTLES

1:19:04 > 1:19:07- Is that too pink?- It's perfect.

1:19:13 > 1:19:15That looks good. Let's go.

1:19:21 > 1:19:24- Hello. - ALL: Hi.- Hi.

1:19:26 > 1:19:30So your main course is a pork loin wrapped in Parma ham

1:19:30 > 1:19:34stuffed with some apricot, fig and pine nuts

1:19:34 > 1:19:38with a pea puree and mashed potatoes with some texture from some leeks.

1:19:38 > 1:19:39If you could eat it slowly,

1:19:39 > 1:19:42that would be great cos my dessert is going to be late.

1:19:42 > 1:19:44But you've already had three meals, so...

1:19:44 > 1:19:46LAUGHTER

1:19:46 > 1:19:48Thank you. Enjoy.

1:20:02 > 1:20:05My pork is cooked to perfection. I think it's really tasty.

1:20:05 > 1:20:09The apricots and the figs is lovely with the pork.

1:20:09 > 1:20:12I love the Parma ham wrapped in it. I think it's fantastic.

1:20:12 > 1:20:15It's all a bit soft and the Parma ham hasn't gone crispy,

1:20:15 > 1:20:19so it's still a bit limp, so you don't even get any crunch.

1:20:19 > 1:20:22Not my favourite. I don't hate it, but it's not my favourite.

1:20:22 > 1:20:25I don't think the pea puree needs to be there.

1:20:25 > 1:20:27And the mash, not one lump in there apart from the ones

1:20:27 > 1:20:29that are supposed to be there, which are the leeks.

1:20:29 > 1:20:32- And you are the potato expert. - And I love a potato.

1:20:32 > 1:20:35I can do miracles with potatoes, let me tell you.

1:20:38 > 1:20:40What I'm really impressed about is the pork is moist.

1:20:40 > 1:20:42The whole thing can do with a bit more seasoning,

1:20:42 > 1:20:45and the seasoning would come from a lovely, rich sauce.

1:20:47 > 1:20:49I warned them it's going to be late, the dessert,

1:20:49 > 1:20:51but do you have to officially warm them? Do you give them a time?

1:20:51 > 1:20:54- Did you officially warm them?- I don't know if I was official enough.

1:20:54 > 1:20:57- They might have a train to catch. - OK. Well, then they'll have to...

1:20:57 > 1:20:59Liz, come talk to me.

1:20:59 > 1:21:02- Have we got time?- Yes. Tell me what the process is?

1:21:02 > 1:21:06I literally just roll out the pastry, put the marzipan on,

1:21:06 > 1:21:10- egg yolk it and whack in the oven. - OK, fine.- Pray.

1:21:12 > 1:21:14Apple, pear and sultana pudding.

1:21:16 > 1:21:17No idea.

1:21:17 > 1:21:19- Don't know what that means.- Yeah.

1:21:19 > 1:21:21That could be apples,

1:21:21 > 1:21:25pears and sultanas in a bowl...having a lovely time.

1:21:34 > 1:21:38- You've got three minutes left.- OK.

1:21:42 > 1:21:44SHE SHRIEKS

1:21:47 > 1:21:51Where is she? We've been waiting quite a while.

1:21:51 > 1:21:53Are we ready to go now, Liz?

1:21:56 > 1:21:58You've got to move now.

1:22:01 > 1:22:03There we are.

1:22:25 > 1:22:28- There we go.- Go on. Off you go.

1:22:29 > 1:22:31That's 15 minutes late, John.

1:22:31 > 1:22:35Any later and she would have been serving them breakfast.

1:22:35 > 1:22:37- Ooh!- Mind yourself.

1:22:37 > 1:22:40- I'm so sorry, team.- Thank you.

1:22:40 > 1:22:42- There you go.- Oh!

1:22:42 > 1:22:46For your dessert you have an apple, pear, sultana and cinnamon pudding

1:22:46 > 1:22:48with a cream that's got a hint of vanilla in it.

1:22:48 > 1:22:50So again, sorry that you had to wait.

1:22:50 > 1:22:54- Thank you. Enjoy. - Thank you.- Good luck.

1:22:55 > 1:22:59For some reason in my head I had this idea that it was going to be

1:22:59 > 1:23:06some sort of deconstructed apple and a pear, like a sultana...

1:23:06 > 1:23:10just spread out and living life.

1:23:10 > 1:23:12And then I've just got a strudel.

1:23:21 > 1:23:24The top of the pastry is fantastic, it's crispy, it's crunchy.

1:23:24 > 1:23:26The bottom is quite soggy.

1:23:26 > 1:23:29And the marzipan is just too overpowering.

1:23:29 > 1:23:31The apples and pears taste quite nice.

1:23:31 > 1:23:34Cooked lovely, it's still got a nice tartness to them,

1:23:34 > 1:23:37but the softness and the sugariness of it being cooked,

1:23:37 > 1:23:38I think those are done well.

1:23:38 > 1:23:41It's quite liquidy, maybe a little bit too liquidy,

1:23:41 > 1:23:45because of that the pastry on the bottom is not as well cooked

1:23:45 > 1:23:47as it is on the top.

1:23:48 > 1:23:51That is lovely. Absolutely lovely.

1:23:51 > 1:23:54Her timing is way out though.

1:23:58 > 1:24:01I enjoyed the whole process from start to finish.

1:24:01 > 1:24:04I just don't like the fact that I was late,

1:24:04 > 1:24:07but you can't do anything about it now.

1:24:11 > 1:24:13You and I had high expectations of these four,

1:24:13 > 1:24:15and I think they did pretty well.

1:24:15 > 1:24:17There was a few things that were a bit muddled,

1:24:17 > 1:24:21but their delivery was good. Some good cooking I thought today.

1:24:22 > 1:24:25We've heard the comments back from the guests.

1:24:25 > 1:24:27They loved Sid's cooking.

1:24:27 > 1:24:31You can't deny that. We liked it, so Sid's in.

1:24:31 > 1:24:36They were very disappointed, as were we, over Tina.

1:24:36 > 1:24:41Tina relied on good old classic home cooking and her food was tasty,

1:24:41 > 1:24:44but it could have done with a bit more polish.

1:24:44 > 1:24:46Everything went really well for me.

1:24:46 > 1:24:49I'm really pleased. I have done my best.

1:24:49 > 1:24:52If it's not enough, c'est la vie.

1:24:52 > 1:24:54Liz was ambitious from the off,

1:24:54 > 1:24:57and I say, I think a little bit over-ambitious.

1:24:57 > 1:25:00Our guests were divided by the dessert.

1:25:00 > 1:25:03But of course being 15 minutes late is a bit of a problem.

1:25:03 > 1:25:05I hope I gave myself a chance,

1:25:05 > 1:25:10but I don't know how much the time penalty will affect me.

1:25:10 > 1:25:13It's the first time we witnessed Louise in a bit of a flap.

1:25:13 > 1:25:15The pressure got to her, and it told.

1:25:15 > 1:25:19She started to make mistakes, which we've never seen before.

1:25:19 > 1:25:23However, she gave us tuna cooked really well that you

1:25:23 > 1:25:26and I enjoyed and so did the guests.

1:25:26 > 1:25:29I've learnt so much and I've got ideas that I want to work on

1:25:29 > 1:25:33and get better at, so I would absolutely love to stay

1:25:33 > 1:25:35and not have tripped myself over.

1:25:37 > 1:25:39We've watched their competition,

1:25:39 > 1:25:41the ups and downs of MasterChef.

1:25:41 > 1:25:45Who's had more downs than ups and who's had more ups than downs?

1:26:00 > 1:26:03We only have two semifinal places to give.

1:26:06 > 1:26:08And we've made our decision.

1:26:13 > 1:26:18Our first Celebrity MasterChef semifinalist...

1:26:18 > 1:26:19is Sid.

1:26:21 > 1:26:23Well done.

1:26:26 > 1:26:30- Well done.- Good job, Sid.

1:26:32 > 1:26:35Our second semifinalist...

1:26:46 > 1:26:48..is Louise.

1:26:51 > 1:26:53Wow!

1:26:59 > 1:27:01Not disappointed at all.

1:27:01 > 1:27:04I've gained a lot of confidence and I've just had an absolute ball.

1:27:04 > 1:27:09And I'm definitely going away a stronger chef than when I arrived.

1:27:09 > 1:27:11I'm so proud of what I've done.

1:27:11 > 1:27:14I've had a great time and I wouldn't do it any differently.

1:27:16 > 1:27:20- Congratulations, you two. - Wow! MasterChef semifinalist!

1:27:20 > 1:27:22I mean, when I tell my friends and my family,

1:27:22 > 1:27:25they will not believe that this was actually possible.

1:27:25 > 1:27:28Congratulations. As much as I hate to say it.

1:27:28 > 1:27:32I'm happy. I'm elated that I'm in the semifinals. I can't tell you.

1:27:32 > 1:27:34Goose bumps.

1:27:34 > 1:27:36I'll definitely have a few tonight, that's for sure.

1:27:36 > 1:27:38- See you in the semifinal. - See you in the semis.

1:27:38 > 1:27:40- I cannot wait.- Bring it on.

1:27:45 > 1:27:49Next week, it's the last of the heats

1:27:49 > 1:27:53and five more celebrities take on the challenge.

1:27:53 > 1:27:56So much adrenaline.

1:27:56 > 1:27:59I've absolutely no idea what I'm doing.

1:28:01 > 1:28:04- I'm losing it. - It's all going a bit crazy.

1:28:04 > 1:28:07I burned it, like an idiot.

1:28:09 > 1:28:11I could eat that all day long.