Episode 6 Celebrity MasterChef

Celebrity MasterChef.

We've got ourselves 20 celebrities

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

I'm just as apprehensive as I was right back at the start.

Many of them can sing, dance, act - we don't care about that.

What we care about is whether they can cook.

One thing going wrong and then that'll be you out.

So you've got to really, I think, concentrate on every single thing.

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

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

This week, the MasterChef heats have pitted five celebrities against each other.

Batch.

The cod looks banging!

Last night, despite all her efforts...

Wahoo! Hey, top chef today!

..the only way was out for TV personality Amy Childs.

Now, the remaining four are back to fight for a place in the semifinals.

I don't quite know what to expect,

but it makes you feel young again, doesn't it, surprises?

You don't get many at my age!

I like to be the best that I can be in whatever I do

and if that means better than everybody else,

then that's even better, I guess.

They know I can cook, but I want people

to look at my plate of food and go, "Oh, yeah!"

I tend to get a bit panicky in the kitchen normally, but

I have not yet, and I'm not saying I won't, cos I imagine I will.

Gosh!

Well done, you four.

You've made it through.

Now, it gets a little bit tougher.

This is a MasterChef invention relay test.

You've already put yourself in teams by the colour of the apron

you chose.

Blue team, red team.

Each team will be asked to cook a main course and a dessert.

Could you please decide who's going to go first?

-Do you want me to go first?

-Are you sure?

-You can if you want.

-I don't want to.

-I don't mind.

-I'll go. I'll try.

I'll help you with dessert, yeah? I'll go first.

-Red team, who's going first?

-I think I'm going first.

Just one last thing.

At changeover, there will be no talking at all.

You'll be able to leave clues for each other on your bench,

but no written nor spoken word.

So thank you very much. You guys can leave.

Thank you.

Oh, my God.

I don't think I even understood what he was on about.

-Never mind complete it!

-My face!

-So...

-25 minutes to make a dessert.

I feel sick.

OK, time to reveal your ingredients.

Oh, my gosh!

SHE LAUGHS

Sid and Louise must create a main course using rabbit...

Oh, wow!

..and a dessert, using at least one stoned fruit

including nectarines, cherries and plums.

Ladies and gentlemen, 25 minutes.

Let's cook.

They can also choose from a larder of ingredients,

including potatoes, parsnips, carrots, mushrooms,

mascarpone cheese, and a wide range of herbs and spices.

I love this.

It makes me smile, because it brings out extremes in our contestants.

I wonder how these guys are going to react today? Will they conquer?

Or will they just get into a big fluster?

We've got to chop up the rabbit.

Oh, my gosh.

It's delicious, rabbit, but I've only ever cooked it when it didn't look like a rabbit.

-Have you taken legs off chicken before?

-Um, not very successfully.

But I think I'm just going to go for it.

So what have you got in mind, mate?

A rabbit stew.

I've got so much lovely veg over there, so - one-pot wonder, just sling it all in.

And dessert?

I'm going to get this on the go before I think about a dessert.

Now I don't really have a sweet tooth.

I've no idea what I'm going to find in there.

But I can make something work.

Have you got a dish in mind, then, Louise?

I'm going to do a rabbit stew, cos I think that's going to be

quite delicious and then I'm going to have,

like, new potatoes on the side with vegetables, so I think in a bowl.

-And don't forget to leave her clues.

-Clues.

I'm going to get the stew on, so that when she comes,

-she doesn't have to deal with too much with it.

-Right.

And then I'm thinking, pudding - maybe a crumble or something.

I could do a crumble quite quickly, so I'll see how far I get with this.

Both Sid and Louise are making a rabbit stew.

It's almost as if there's a mirror down the middle of the kitchen.

-She's just copying me.

-What?

I wouldn't copy you if I was paid!

I need to get a stew on, because otherwise,

she's not going to be very happy, I don't think.

She won't know what to do.

I hope she DOES start the main AND the dessert

and knowing Louise, I think she probably will.

Oh!

Right, I'm going to do some of the dessert now.

I'm quite lucky that I've got Louise in that way and not Sid,

cos Sid's told us a couple of times he's not great at desserts, so...

I chose well!

What are you thinking about, Sid, in dessert?

I'm thinking of like maybe a little tart.

You'd better start something, otherwise, she's got nothing to do.

I'm definitely going to start something.

You got nine minutes to your changeover.

So what's your thought process on the dessert?

I'm going to try and leave her a clue.

I'd like to make a little tart.

Do you think if I lay it out for her, she might understand?

Probably need something else, so she knows it's going to be a tart, won't she?

Maybe I'll put the ingredients by it.

I'm leaving out the peaches, pastry, and some cream.

So hopefully, she'll make a nice peach tart.

My nightmare situation would be to walk in there

and Sid had done something really, really fancy

and end up completely ruining it for him.

I just hope that I don't go in and turn a moussaka into,

you know, a spag bol -

a panna cotta becomes a Victoria sponge!

But I think, more or less, I'm going to gather what she's doing.

Well, hopefully!

Do you know what?

Without being unfair or rude to you,

-but I do feel we've left the two recipes on...

-Oh, yeah, for sure.

It's not that I wouldn't have trusted you.

No, not that I wouldn't have trusted...

Well, I wouldn't, actually... I'm only messing!

Right, that's it. Swap over.

One in, one out.

The main's done. Do the tart.

Go, go, go, go.

-Good luck.

-Thank you.

Just keep an eye on that.

Whoa, Sid! Pack it in. Off you go.

Turn it down a bit.

Ooh! Hello.

-Copying me again.

-No, no. You obviously copying me.

-You copied me.

-No, no.

And you sneakily took all the carrots!

What's going on?

What do you see?

I see a hot-potty kind of chicken...I think it's chicken.

And mushroom and leek... a leek pie

and then I think he's going for some kind of tart.

I'm going to put plum in it.

And what about the pot? Are you going to do anything with that?

I'm going to stir, sit, check, season and hope!

Sid's not going to be overly impressed with

the speed of my cutting, I don't think.

She's pretty much done the hard work, hasn't she?

You can't really go wrong, can you, with pieces of chicken

and some veg.

So we need to hope that they can keep the pots going.

-I hope my rabbit stew tastes better than yours.

-You've got no chance!

THEY LAUGH

Tina, you seemed to come in and have a bit of a spring in your step.

What have you gathered from what's been left behind for you?

She's doing kind of veg and a chicken and mushroom kind of thing

going on and some kind of a tartlet, I guess.

With the stoned fruits.

Louise is quite level-headed and she's got it all going on, I think.

You're quite level-headed, though, aren't you, really?

I don't know. Maybe it's just old age.

-Why do you keep saying you're old? We're the same age.

-SHE LAUGHS

Tina has walked in, calm as you like, looked around the bench,

worked out exactly what Louise has left for her and got on with it.

And I'm really impressed.

So what are you going to do?

I'm going to put the pastry in the bottom, then fill it with fruit,

then put the bit on the top.

-Pastry at the bottom, fruit in the middle, more pastry on top.

-Yeah.

-You've never made a tart before, have you?

-No.

Instead, I should scrap this.

-Now what are you going to do?

-I'm going to roll it back out

and I'm going to make it like a... natural parcel.

Right.

OK.

It's going to kill me!

-What's in there?

-Water?

-Just water?

-At the moment.

I'm going to find some caster sugar, hopefully.

Oh, I found some caster sugar! Perfect!

What does concern me is that Liz has got slices of stoned fruit

in a pot of boiling water.

She's going to lose all the natural juice from the fruit.

I don't know whether that dessert is going to work.

I don't know whether the pastry will cook and, if it does,

what on earth is going to be inside it.

-Decided not to do the tart, then?

-Yeah.

I was just a bit funny about the measurements and stuff, so...

-The sponge...

-Uh-huh?

-..going to cut in half, put the...

-Oh, I see!

You're making a sponge, then cut it in half and put the cream

-and the fruit in the middle? Like a cake?

-Yeah.

-Ah!

Very good.

I'm just waiting on me sponge.

Come on, come on...

-So let's just hope that cooks in time, eh?

-Yeah.

Getting there.

You've got two minutes before your team-mate joins you.

-I feel quite relaxed, don't you?

-Yeah, really relaxed(!)

I just want to check something - how far further forward are you

from when you first came in?

The fruit is cooked.

That's about it, really.

I kind of knew what I wanted to do, but I didn't know how to do it.

And now it's all gone horribly wrong.

I'm up the creek.

Hopefully, we're not going to have much to do,

we've just got to dress it up and make it look pretty.

-Mm, I'm sure that's...

-Well, I'm only speaking for myself.

-Keep calm!

-Stop copying me.

-It's not a competition.

-Stop copying me.

I know what to do. Where is there any flour?

I'm going to make pancakes.

That will be all right with fruit, won't it?

-Liz, let me get the door!

-LAUGHTER

Right, your pals are coming in to help you out. Or save it.

-Hey, honey, I'm home!

-I'm having a bit of a drama, but I've decided...

You've had drama?

-We're going to make a pancake sandwich.

-A pancake sandwich!

-So we'll make two pancakes...

-What's that?

-That's fine.

-Yeah?

-I turned it down for a bit

because the veg was getting dead soft.

You want to try making a little tart?

We haven't got time, cos I didn't know what I was doing.

I'll try, I'll try.

Pastry doesn't make in that time. Shall I make pancakes?

-Just as a backup.

-You make pancakes, I'll make tart.

I made a little bit of a sponge and I thought I'd cut

the sponge in half and then put the fruit in and the cream on top.

Brilliant! What can I do to help you?

OK, we'll just do...some crepes.

Where's the flour?

'There's a big rescue operation'

going on over there on the bench!

Right now, we've got a pancake on the way.

-This should go into the crepe, right, as a puree mash?

-If you want!

I don't know! You're the boss.

Liz has got the fruit and mashed it into a pulp!

That is the peach and the plum to go in the crepe.

Taste it, just make sure it's OK. Let me find you a spoon.

Taste it? It's just going to taste of peach! What did you put in it?

-Of course it is!

-What did you put in it?

-Caster sugar...

-What's this?

Oh, ignore that.

OK.

He hates me!

You've got ten minutes left to make your pie, tart, parcel, pancake.

Terrible.

-What I've done is, you've done a chicken thing.

-It's not chicken.

-Do you know what it is?

-No, go on.

-Rabbit.

-It's what?

-Rabbit.

Thank God I didn't taste it.

You would have had to bone it. Look. Don't look, in fact.

-Carry on. Shall I put some wine in?

-Put anything you want in.

-Did you give this a stir?

-Yes.

That was one thing I COULD do. The potatoes are dead soft.

-There's no potatoes in there.

-Oh.

-All right, Tina?

-Yeah. A couple more minutes.

It needs a little bit longer. It's a bit...sticky in the middle.

-A little bit longer?

-A couple of minutes.

-How long have we got?

-A couple of minutes.

-A couple of minutes?

I don't want to mess me sponge.

Right. God knows what this is going to be like.

Final 60 seconds.

-Do you reckon it needs more fruit?

-It's fine.

That's it! Stop, please.

Sorry. I'm sorry. Sorry, sorry...

Tina and Louise have made a rabbit stew, with carrots, shallots,

mushrooms, bacon and red wine.

Together with a side of potatoes,

broccoli, carrots and bread and butter.

I'm really pleased with the way you worked. You are both really calm.

I mean, if it's panic going on, you seem to be hiding it very well.

-Wow, thank you.

-Thank you very much!

Your carrots and your broccoli could both do with a little bit more

cooking, but the star of the show, your rabbit stew, is delicious.

Rich, lovely gravy. Not too strong. You can taste the rabbit.

Sweet carrots, mushrooms, salty bacon, all reduced down,

so it's just thick enough.

-Really, really tasty.

-Thank you.

Did you put anything sweet in there?

-I did put a tiny, tiny bit of wine in it.

-Really lovely

flavours you've got in there.

You've got sweetness, you've got depth, you've got good seasoning,

but you've got all that smokiness from that really good bacon.

That's lovely. I could really dip my bread in that all day long.

For their dessert, Tina has made a sponge cake

and filled it with sliced plums and nectarines

and topped it with whipped cream and berries.

It tastes to me like a thick,

good old-fashioned British sponge pudding.

However, that fruit needed to be cooked somehow.

Heat it up, get all the juice out of there,

cos that across the top of that sponge, I would have loved.

Tina, I'll tell you what, we're almost there.

We're almost there with that.

The thought process of making a sponge pudding, opening it up,

filling it with fruit and cream, was good.

A bit of finesse would be nice, but I don't think it's a bad job.

-Thank you very much. We're learning.

-Thank you.

-Aren't we?

I almost want to get drunk.

I'm that happy.

We could just celebrate by cooking the fruit, couldn't we?

Wow!

Sid and Liz also chose to make a rabbit stew,

with parsnips, mushrooms, carrots,

turnips, parsley and rosemary.

You boiled your rabbit stew. The rabbit's dried out.

-Better off in an oven than a pot and just for it to stew.

-Yeah.

Lovely flavour of herbs.

I'm picking up rosemary in there, as well, which is really lovely. It's nicely seasoned.

Love the veg in there - I've got parsnips,

I've got turnips, I've got sweet carrots.

-I do think this sauce could do with thickening up.

-Yes, absolutely.

It's a little watery.

For dessert, Sid and Liz have made a crepe filled with nectarine

and plum puree, accompanied by mascarpone cheese and berries.

As rescue jobs go, I think it's pretty good.

-Is that cream cheese?

-SID:

-I didn't put that on! Did you?

-You told me to put lots of...

-The cream, yes.

He's going to taste it.

The whole thing needs to be sweeter.

Because what's happened is, your lovely stoned fruit -

your plums and nectarines - have all boiled away

and all the juice of the fruit has gone and disappeared.

And what you're left with now is a fruity pulp, which is a bit bland.

Served with unsweetened cream cheese.

Which is also a bit bland.

Listen, not what either of you would have intended, but I do

actually admire your endeavour and your never-say-die attitude.

We certainly showed that we work very well under pressure.

It doesn't matter what's the end result!

But we managed to rustle something up...

which was quite edible.

-It could have been worse.

-No Michelin stars.

There's no Michelin stars YET.

The good news is that nobody goes home at this stage of the competition.

But this little task you've just done will hold you in

good stead for what comes up next.

We'll see you again very soon. See you later.

It's 8am

and Sid, Liz, Louise and Tina

are heading out of the capital

to face their most daunting challenge yet.

I'm hoping that we're teamed together today, even with you, Sid!

Well, that's nice of you to say that.

-TINA:

-I just hope there's not too much pressure.

At all. I mean, quite seriously, there aren't hundreds to feed.

I want to have a little bit of a chilled day today.

Welcome to this state of the art training centre

for Virgin Atlantic, one of Europe's biggest airlines.

There are up to 600 permanent staff.

You are preparing lunch for 120.

And you stay in exactly the same teams as the last challenge.

So there you go. Wheels up at 1:30. I suggest you get going.

You can exit there, there, or there.

Today, the teams will be working under head chef, Marc Taplin.

So, as you can see,

you've got a fine selection of ingredients to choose from.

I'll give you ten minutes to come up with your menu.

We'll have a look at it, make sure it's all OK to serve,

and then we'll go from there.

Crack on.

Each celebrity pair will have 2.5 hours to cook two main courses

and a dessert.

The first task is to come up with a meat or fish option to feed 60.

I reckon fishcakes will be all right,

-because they're quite healthy.

-Yeah. OK, let's do fishcakes.

-It's different, isn't it?

-Fishcakes.

-LOUISE:

-I'm reluctant to say anything,

because Sid has a habit of copying me, so it's kind of difficult.

Excuse me.

All right, you too! Pipe down!

Seriously, out of my way.

What do you mean? What are you doing?

Ha-ha ha-ha!

They must also prepare a vegetarian course.

Do a veggie curry. Yeah, let's do that.

-TINA:

-Shall we take these, then?

Just take the whole thing, seriously, because otherwise...

And 60 portions of dessert.

-LIZ:

-We need a dessert plan, ASAP.

Why don't we just do, like, a chocolate sponge?

Yeah, OK.

-Right, what are we doing, then?

-We're doing fishcakes...

-Yeah.

..served with a tomato and onion relish,

accompanied by a salad and something else on the side.

-Something else?

-Something else.

-These are our array of treasures.

-OK.

-And then...

-We've not quite worked that one out yet.

I need to know as soon as possible to make sure it goes

-with it. So have a think about that.

-OK.

And then we will do a vegetable stir-fry.

What's going through the stir-fry? Anything in particular?

-Any flavourings or...?

-Ginger. It's going to be a gingery kind of base.

-Chinese-Asian style.

-OK. Good. And your pudding?

-Yeah, we're not good at desserts. Um...

-OK.

We're thinking, like, a chocolate...

-sort of cake, maybe, but we haven't found any flour.

-OK.

-You can have some flour.

-Do we have bread?

-Do you have bread?

-Yeah, bread here? Sliced bread?

-Yes.

So we could maybe do a bread and butter pudding.

He's going off on a tangent, but, yeah.

-He's the boss, I follow instructions.

-OK, well, crack on.

-Bread-and-butter pudding with custard.

-OK, let's do it.

-Go!

We need custard! Did I pick up custard?

-LOUISE:

-Do you want to talk to him about your mushrooms?

-Yeah, I was going to stuff mushrooms for the veggie option.

-Yeah.

With, like, a cheese and pepper sauce.

Kind of Welsh rarebit, and stuff it into the mushrooms.

-OK, sounds good.

-And then we're making a cheesecake.

-Ooh!

-Is that all right?

-Yeah, sounds good.

-Thank you.

-Let's go.

Right, let's go.

For the main course, Tina and Louise have decided to cook

pork chops served with fennel mash and a creamy mustard sauce.

I think I've come up with the best menu that I can without a recipe!

That's the thing, there's no recipe, there is no, you know...

There's no looking at a book.

It's like, oh, my gosh, use your... I don't know what.

You know, there are other things you could do,

but this is what I'm going to do in the time,

because you've just got to mass-produce it, haven't you?

-Tina, how are you doing?

-Fine.

Tina is taking charge of the dessert

and is preparing the base for a vanilla cheesecake.

I just want to get these done and then I'm laughing.

-I don't want to even think about my mushrooms yet, OK?

-Yeah, fine.

Until I've done this.

There's got to be easier ways. Surely they sell digestives broken.

Can I have a sous-chef, or a helper?

I'm doing my dessert and I need to just concentrate on that

for 20 minutes to half an hour, get it done, done and in the oven.

But you've got to keep your eye on this base or it can mess it up,

the whole thing is done.

Destroyed.

To make her cheesecake base,

Tina is combining digestive crumbs with melted butter.

-Why are you frying them?

-I'm just melting them with butter.

Yeah, but don't put them on the heat cos you'll burn them!

You don't fry biscuit crumbs!

-Melt that.

-Yeah.

And when it's melted, put in the crumbs

and anything else you like.

OK. Thank you.

Do you know, he's absolutely right.

-Do you need a hand?

-No. I just need to concentrate on this.

-So leave me be for 20 minutes.

-OK.

And if you want to start peeling potatoes or whatever.

Sid and Liz's first task is to peel ten kilos of potatoes

so they can make 60 haddock fishcakes.

This is the most time-consuming component of everything

and there's a lot of potatoes that need doing,

so we're doing this bit together and then we will split jobs then to...

hopefully, use our time wisely.

Guys, guys, can I borrow a peeler, please? Can I have a peeler?

-Sorry, no.

-There's only two in the kitchen, can I have one?

-No.

-LIZ:

-Can't you peel with a knife? That's what my mum used to do.

-Don't worry, I'll sort it out.

-Do I look worried? No, not really.

Thanks, Chef.

-Shall I just wash them, Chef?

-You can, in half an hour.

-Snooze, you lose.

-I'll give it her once it's blunt.

Sid and Liz.

-So, we've got smoked haddock fishcakes...

-Yep.

Then you've got a vegetable stir-fry with noodles

and lots of ginger and soy sauce and chilli and lovely things like that?

-Yeah, not too hot, though.

-Why not hot?

-Because a lot of people don't like it.

-Who doesn't like hot food?

-I'm sure there's someone out there.

-Do you like spicy food?

-I do.

-Do you like spicy food, Sid?

-I love spicy food.

I like spicy food, Gregg likes spicy foods - 100% so far.

I suggest you make it spicy.

-Dessert is bread and butter pudding.

-Yes.

-Fantastic!

I'm really impressed. What's going with the bread and butter pudding?

-Custard.

-Custard.

-Custard!

-Yeah.

-Fantastic!

-Lots of sugary crispy top?

-There is now that you've said it!

-Brilliant.

-Fishcakes sound great. Are you guys happy about this?

-Oh, ecstatic!

-Yes!

OVERLAPPING SHOUTED ORDERS

-Come this way!

-Keep moving! Come this way!

Each year, around 4,000 cabin crew

are put through their paces at this airline training base.

A fully operational aircraft rig

and cutting edge technology simulate every aspect of life in the air,

preparing those on board for any eventuality.

They have to use slides to practise evacuation.

Open the doors of the aircraft. Medical training.

Twist off.

We are in the service industry, so we have very high standards.

Our normal caterer, who's here day to day, they produce very good food.

So that's what our staff has got used to

and will be coming to expect today.

An hour of cooking time has gone

and Tina's cheesecake is ready for the fridge.

I'm over the worst now. Yeah.

-Have you got another tray of this?

-No, I'll do 60 portions out of that,

-because I've worked it out like that.

-Have you?

Only little squares with the raspberry compote, yeah.

-Show me how big the squares are going to be.

-Hang on.

Have you got a knife? I'll show you how I did it.

Pass me one of them funny ones. Thank you.

This is how I had it, right?

-Right, if you start in the middle, then go half again...

-OK.

No, no, right in the... That's it. Half again.

Keep going in halves. Go that way now. Down the middle.

And then we'll see how many we get.

Right, so there, at the moment, you've got 10, 12, 14, 16 portions.

You need 48 portions.

Aaagh!

-Yeah.

-I need to do it again, then.

-Yeah. I'll leave you with that.

-Where's the fridge?

Oh, thank you.

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

While Tina makes another batch of cheesecake...

..Louise is juggling several things at once.

So, at the moment, I'm making the sauce, which is like a

basic kind of roux, and at the same time quickly making a compote,

at the same time as watching the potatoes,

so I'm doing about three things.

Oh, you've done whole ones.

-I would drain those off now...

-Right, OK.

-..cut them down...

-Yep.

..and put them straight into the steamer.

Tina, I've made a bit of an error with my potatoes.

Went all industrial and just shoved them in, obviously big,

-which is a bit silly...

-OK, don't worry about it.

..so I'm going to take them out and I'm going to steam them, OK?

-So they'll... To speed things up a bit.

-OK.

-All right?

I might need help with this.

OK, just let me get this finished, then I'm done.

-And then let me mash them.

-Oh, yeah, please.

It's my piece de la resistance.

Tina, thank goodness she's on my team, because, really,

I can get in a bit of a panic and I'm having

a bit of a panic about the potatoes, but do you know what?

She's got a really brilliant way.

She said it's all going to be fine...

and I believe her.

-SHE SIGHS

-(Oh, it's heavy.)

I am going to look like Van Damme.

Thank you, my love.

-Potatoes cooked?

-Yep. They're nearly done! I just... Yeah.

Speeding up a bit.

With their potatoes prepped,

Sid and Liz are making headway on their other dishes.

Sid's decided to liven up his two trays of

traditional bread-and-butter pudding with apricots

and white chocolate buttons,

while Liz prepares the veg for the stir-fry.

We've split up now, so that we're on separate dishes, just to get

everything done, cos, actually, a lot of our work is prep.

These are the carrots for the vegetarian stir-fry.

While I'm doing this, Sid's drawn a short straw and is on the pudding!

-I think you need a little bit more custard on top of that.

-Yeah.

-So you obviously need to make a bit more up.

-Take it up to about...

-covered?

-Yeah, you want to sort of press down.

Once you've got it in, it needs to soak for a little while,

so it takes all the ingredients into the bread.

Put a little bit of greaseproof on it

and then just press it down so it's all totally submerged,

-and then you obviously cook it nice and gently.

-Cool.

-Yeah?

-Yeah.

You're worried about us, aren't you?

You can say yes.

-Bread-and-butter pudding? Has it got apricots in it?

-Yes.

-Have you got a white chocolate sauce for it?

-Yes.

Do you know why you've got a white chocolate sauce for it?

Cos it's nice. Sweet. Sugar.

You know we're not good at desserts, so we're just...

SHE LAUGHS

I think we're on top of most things. It's just the fishcakes.

Get them made up, weighed,

because it's important to have them all the same size.

We're on top of it. Easy.

Stop CPR, oxygen away, stand clear.

The trainee cabin crew are on their final morning classes, and with

a packed afternoon programme, it's vital lunch is served on time.

-This is where we're going to mix our fishcakes, on the blue stuff.

-OK.

You haven't started your fishcakes?

-We're just about to get them on the go.

-You've got to make 50 of them.

-There's two of us.

-Yeah, each one takes a minute.

-Even if you do six of that an hour...

-Right.

I would say you've got to move really, really, really, really fast.

-OK, the mixing bowl, mixing bowl!

-Really fast, really fast.

Move, move, move, push, push, push!

-Have you taken all the bones out?

-I thought it was boneless!

If it just flakes off, we'll find the bones, right? Yeah.

-This is going to take forever.

-No, it's not. Don't worry, don't worry.

-Right, we need to get going.

-I know.

Really, really need to get going, because that's...

They're not going to be ready.

Across the kitchen, the red team's potatoes are cooked...

Whoo!

They're going to be ready for mashing in a minute.

..and Tina is on track with her vegetarian course.

So I'm now making my Tina's Welsh rarebit.

It's cheese on toast, really, but I kind of add peppers and garlic

and make it a little bit more...

Mediterranean, I guess. Do you know what I mean?

So that's what I'm doing in the stuffed mushrooms, not on toast,

for the vegetarians, and it's really tasty and really filling.

-What are you serving with them? Nothing?

-No, why?

You can't give a poor vegetarian two of them, can you?

You've got to give them something a bit prettier than that.

-Got any salad?

-I'll make a salad.

While Louise selects ingredients for a salad

to complement the cheesy mushrooms, Tina gets to work on the mash.

-We've got a ricer if you want to use that.

-Is that easier?

-Yes.

I like these ones, I like these little tomatoes.

I could cut those up, couldn't I,

and put them on a bit of rocket

-with a squeeze of lemon and olive oil?

-Yep.

Spin the wheel. Hold the side and spin the wheel.

Oh, my gosh, look at this. This is brilliant.

Right now I am spinning the rocket in

the most massive salad spinner that I ever seen in my life,

and it's brilliant, I love it.

-I'm going to start thinking about plating up as well, Tina.

-I know.

As soon as I've done these spuds, I've got to bring me desserts.

Oh, your mother sucks bananas at the bus stop!

SHE GROANS ANGRILY

-Don't panic.

-It's just really heavy, innit?

Don't need to go the gym doing this, do you?

Meanwhile, Sid has managed to

get his bread and butter pudding on to bake.

But with only 45 minutes to go, the fishcakes are still a long way off.

-OK?

-Yes.

-On time?

-HIGH-PITCHED:

-Mmm...

Oh, my gosh, what are they doing?

They're doing all sorts of complicated processes, Tina.

Ideally, you don't want it smashed up to pieces,

you want a nice texture of fish inside it.

Before you put the capers in, squeeze the juice out,

-cos it's only going to make it wet.

-OK.

We can't make 50 fishcakes up, we need a little bit of help.

How long they going to take in the oven, do you know?

I'm going to pan-fry them and then finish them off in the oven?

-How many you got?

-50.

-You're going to pan-fry 50?

I've got two sous chefs helping today.

Hopefully we won't need them, but if they are up against it then we will

step in and help them, cos they'll be baying for blood outside if not.

-Like, let's breathe for two seconds...

-Yeah.

-..we need an order.

Start pan-frying them so at least they start done,

so as they come out...

-OK.

-Do you want me to pan-fry them or are you better at pan-frying?

-I don't mind.

-Are you better?

-I don't mind, do you want to make them?

-I can make them.

You need to start going, cos you've got to get these pane-d,

you've got to get your stir-fry sorted.

Right, I'll pan-fry the fishcakes, what pan do you want me to...?

-You or me?

-No, you make them.

-I'll make 'em, yeah?

-Yeah.

Sid and Liz are really behind.

It's all a little bit manic, we need an extra pair of hands.

They are still making fishcakes. Not cooking them - making them.

Erm, I just don't know where anything is, it's ridiculous.

What do you need?

Everything's just all over the place.

Yes, that's because you've set it up

and left your stuff all over the place.

All the herbs and spices and things like that are over there.

Tell us what you want and we'll try and help you.

-Tell me what plan you want.

-Speak to me.

I need to get these in order.

They're going to have to get themselves together,

get a system in place.

Give me a job.

Right, dip breadcrumbs, then we'll get 'em in the fryer.

Right, you've got 15 minutes!

I'm just finishing the pork chops under the grill,

we're trying to make them look nice.

Trying to crisp up the fat, trying to do various things.

There's just not enough grill in my life.

-Should I take these out now?

-Cooked?

-Yeah.

-Sure?

-Yeah.

-Got a bit of salad to go with them?

-Yeah.

Louise and Tina look to me like they are on time.

The mustard cream sauce is made for the pork,

the mashed potato is made, the mushrooms are ready to go.

Scuse me, scuse me.

There's a cheesecake waiting

to have the berry coulis over the top.

They're ready!

Time is running out for Sid and Liz.

Eugh, eugh.

Sid! They're starting to stick.

-They're starting to stick and fall apart.

-This ain't good for frying.

-It's perfect for frying.

-Well, what's going wrong?

This is not hot enough.

What you need to do is, when you're taking it out,

-you need to loosen it off a bit.

-OK.

And they still have 20 portions of stir-fry to cook.

I'm just going to get somebody to give you a hand for

-five minutes or we're going to be late for lunch.

-OK.

-You all right with that?

-Yeah, perfect.

-Kieran?

-Start on the stir-fries, please.

-Sure.

Everyone's definitely looking forward to having

their belly filled, basically.

So how many fishcakes have they got cooked so far?

Most of them are cooked.

You should see the queue out there, it's massive.

-I'm really hungry now!

-We need to get it out, come on.

Lunch is finally ready.

-Can I have the pork, thanks?

-Yes.

Straight away, the staff have

made a beeline for Louise and Tina's pork chops,

which have been served with fennel, courgettes,

mash and a creamy mustard sauce.

I'm not being funny, you've got room to grow, haven't you?

-So don't be shy.

-Thank you.

If I looked like you I'd have three pieces.

This is the hardest I've ever worked in my whole life, literally.

I went for the pork dish today.

I like the sauce, the sauce was very mustardy,

the mashed potato was really nice.

Bit overcooked, bit hard. I think I done the wrong choice.

It was nice. The sauce was really good.

Some people thought the pork was starting to dry out,

but I think ours was good.

Mashed potato was smooth and buttery,

could do with a little bit of seasoning.

Apart from that, tell you what, that's good, that's quality.

-Fishcakes! Anyone want fishcakes?

-LOUISE:

-No, no, stay with the pork!

You don't want that lumpy mash and that overcooked pork.

-Look, there we go, it just took them...

-You know it makes sense.

Sid and Liz's smoked fishcakes are being served with

a tomato salsa and spinach.

-Can I have a fishcake, please?

-Yep.

-Are you a fishcake?

-I am a fishcake, yeah.

Fishcakes are very popular.

I knew they would be, that's why I chose 'em.

-He almost bottled it though.

-Almost bottled it?

-Almost changed his mind at the last minute.

-Just making it up, Liz.

That exceeded my expectations, really tasty, I wasn't quite

expecting it to be as good,

but it was really nice, lovely.

I loved the fact that there was a bed of spinach underneath,

that was good.

One thing though, I did find a bone.

I found a bone.

But it was tasty otherwise.

Credit where it's due, Sid has made some very good fishcakes.

Smoked fish, which is a lovely flavour, it's crispy on the top,

it's nice and soft with mashed potato in the middle.

I like the salsa across the top. I mean, that's a good meal, isn't it?

There you go, enjoy. Hello, what can I do for you?

With service in full swing, Tina's cheesy mushrooms,

served with Louise's rocket and tomato salad

and lemon oil dressing, are also a big hit.

OK.

The mushrooms are going really well.

Of course, they're the best thing on the menu.

Not that I'm biased. No, no, Louise's pork is divine.

-Yes?

-I'll have the mushroom, please.

-Well, there you go.

-Mmm.

-The mushrooms were great, really enjoyed them.

Salad dressing was excellent.

I thought the mushrooms were lovely,

the salad was really nicely dressed.

Lovely, really delicious.

The mushroom is creamy, mildly cheesy, well-seasoned. That's nice.

Can't whinge about that. It's made with a bit of care and attention.

I think this is the first mass catering challenge

you and I have actually gone, "Mmm, that's nice!

"Mm, that's good, isn't it?"

Yeah, sorry, mushrooms are sold out.

A long time ago the mushrooms sold out.

Can anyone hear some kind of noise in the background?

They were the first thing to go, they were that popular, sorry.

With Tina's mushrooms a sell-out,

the vegetarians are now left with one option.

-Would you like some coriander?

-No, thank you.

Sid and Liz's stir-fry has been made with carrots, peppers,

coriander, chilli and ginger.

Thank you very much, come back for more if you want,

-there's plenty to go around. Are you noodles?

-Noodles, please.

-Yes!

See, they were just saving themselves.

-They're out there. Noodles?

-Yes.

Three in a row, people, three in a row!

It's lacking seasoning.

Bit more salt and pepper, the basics in there.

Apart from that it is a little bit bland.

I'd say it was a little bit dry,

could have done with a little bit more sauce.

But generally, it was delicious.

They're just a bit plain and bit ordinary.

I'm sad about that, because I think they had plenty of opportunity

to put lots and lots of flavour in those noodles.

If the fishcake was first class, the noodles are most certainly economy.

Sure are.

Right, OK, we've got to clear down now,

and you've got 15-20 minutes to get

your dessert up and ready to be served.

-OK.

-SID: Yes, Chef!

-LOUISE:

-Thank you.

-Chef! Ya, ya, ya...

So this is where you win at the race, at the end. See the end, OK?

Visualise it.

Oh, they're coming.

-Hello, would you like cheesecake?

-Yeah.

-Can I have some bread and butter, please?

-Yeah.

-Can I have the cheesecake, please?

-Certainly can.

-TINA:

-Certainly can.

Having made an extra batch of vanilla cheesecake,

-Tina is offering hefty portions.

-Can I get the cheesecake, please?

-Would you like a big bit?

-Big as I'm allowed, yeah.

I tell you what, you'll wish you never said that.

You fill your boots, love. Hang on, I haven't finished.

You need a bit of biscuit.

Yeah, he's getting a big one.

You're a big strapping lad for yer mam.

Whoa, look at the size of their portions.

You do know after you've had this cheesecake

you'll all need to lie down?

The dessert I've gone for is the cheesecake with

the raspberry coulis. It's got a nice crunchy base,

I really like that. They've obviously used good digestives.

And the coulis is really tart,

and it's a nice contrast to the really nice creamy bit.

It's nice, they've redeemed themselves.

SHE LAUGHS

Get yourself a spoon, lad.

LAUGHTER

You enjoy it, my love.

Well done, well sold.

I think I've had a generous portion,

so I can be pretty happy with what I've got here.

It's got the buttery base, there's a slight saltiness to it,

it's got the sourness of the cheese

and the sweet sharpness of the raspberry compote across the top.

There's absolutely nothing wrong with that at all.

-Can I have the bread and butter pudding?

-Of course you can.

Sid and Liz's bread and butter pudding is made with apricots

and white chocolate buttons, served with custard.

I'll see if it's better than your noodles.

There you go, sir. Enjoy.

It's a little bit disappointing,

because I couldn't taste the apricots and the custard.

But the bread and butter part was very nice.

But I would have preferred the cheesecake, to be honest.

Didn't have all the flavours I was expecting from it

and I couldn't really taste the apricot.

The cheesecake, when I walked past it,

did look rather delicious, I wish I chose that.

Cheesecake, anybody?

Last two bread and butter pudding - anyone want 'em?

-LOUISE:

-No, do not go to the bread and butter puddings...

-Market stall!

-..stay where you are, ladies and gentlemen.

Last two bread and butter pudding, anyone want 'em?

No, you're wasting your time.

-SID:

-Ah, there we go, look.

Last two.

Lovely, cheers.

Thank you very much.

We're out!

It needs a bit more custard, it's more bread pudding

-than bread and butter pudding.

-It needs more sugar.

It needs a lot more sugar.

And I said to them, "Lots of sugar across the top,

"make it really crispy, lots and lots of sugar."

It's a shame really.

There's little white chocolate buttons,

but they're so few and far between you can hardly taste them.

And if you really, really dissect it,

you'll find yourself a little knob...

-of apricot. That's it! There you go.

-And that's a relief.

Well done, guys.

-Don't be sore losers.

-We're not!

It's been an experience.

HE LAUGHS

I forgot when you have got people in the kitchen that haven't

got the experience...

You sort of take your staff for granted a little bit, so...

I might thank 'em a little bit more often after today.

A really big day for our four, we put them through our paces.

Sid, I think, could probably do with communicating a little bit more.

I agree. It didn't work as a team,

and I don't blame Liz, funnily enough.

Cooking for a lot of people is hard work.

There was a few hairy moments in between,

but that's the life of a kitchen, I think.

I felt that the stakes were raised today, and I liked the pressure.

I feel that if I'm given direction and given tasks,

then I can execute them.

Ooh!

However, the team of Louise and Tina was nothing short of superb.

Absolutely superb.

I'm absolutely staggered.

When they told me only a few hours ago that we were going to do

100 whatever portions,

I just wouldn't believe that that was possible.

I'm glad I've had this experience to cook for such

an enormous amount of people. And I've loved it.

I am really proud of meself.

From here on in, it's full throttle and take off.

Cos we're looking for our two semifinalists.

After two days of competition,

these four celebrities face one last challenge.

Two of them will be going home.

This is really down to the wire.

I think it's pretty close.

For the first time last night, I sat and thought,

"Imagine if I got into the semifinal."

I don't think there's any chance of that.

I don't feel like I've learnt enough yet.

So I'm willing to stay around.

I am nervous obviously,

because I'm so aware of how much I've got to do in there today.

I am genuinely excited about this round.

You're not just cooking for me and John,

you are also cooking for three very special guests.

Past finalists and winners of Celebrity MasterChef.

Kimberly Wyatt...

..Rylan Clark-Neal...

..and Andi Peters.

All three of those guys are incredible cooks.

You are going to have to be at your best.

BUT...you are good.

Your job is to cook two extraordinary courses.

And you have one hour and 15 minutes to do it in.

Two semifinalists places up for grabs. Let's cook.

Sid so far in this competition hasn't used recipes at all.

He seems to be a very instinctive cook.

-How you doing, Sid?

-Good.

I've got those first sort of butterflies, anxiousness.

Little bit nervy but...

I'll be all right, I should settle down.

-And tell me, though, do you have a plan?

-Yes.

And where is that plan?

-All up here.

-Right, OK.

What I tend to do is sometimes forget very small details

but get away with it.

So today I need to keep my cool

and make sure I'm using everything of what I've got in front of me.

If you're worried about one thing with these two dishes

-what's it going to be, mate?

-Time. Now, see you later.

I've not practised these two dishes in the timeframe, to be honest

with you, because where I'm staying, the hotel, there's no kitchen.

So, you know, the pressure's on.

Sid's menu sounds very, very good - breast of duck, crispy skin,

nice and pink, served with a cream pepper sauce

and gratin potato.

But we've also got tomatoes,

courgettes and red peppers and beans.

I just find the whole thing sounding a little bit too confusing.

Sid's about to give us the second bread and butter pudding

in as many days.

It's going to have to be special, though.

Soft, sweet brioche, lots and lots of custard,

some raisins in there, served with some clotted cream.

Could be truly delicious.

So a bread and butter pudding again, Sid. Is this an improvement

-on the last challenge's bread and butter pudding?

-Yeah. I mean, I hope

it's going to be better than yesterday's. As you know,

desserts aren't my strong point so if I do go through

then I'm going to knuckle down and learn lots of desserts for you.

Louise appears to be unflappable in the kitchen as she does

on a BBC morning couch.

Everything she does has a little bit of style and a bit of finesse.

-How do you feel about the competition?

-I'm kind of excited

because you can now see the semifinal glimmering and it's

just ahead and it's like being in a race, you can see the finish line.

I want to go on, I want to get better

and I think, unless things go desperately, terribly wrong today,

I might be capable of doing it.

The first dish, I'm going to do a seared tuna,

so hopefully it'll be nice and raw in the middle,

with a delicious soy and lemon grass sauce,

some rice on the side,

with guacamole.

I'm going to put some extra spice in there.

And then for my pudding I'm going to do mini molten chocolate cakes.

A melting chocolate cake is fondant in anybody's language.

In fact, when I hear "fondant" you want the organ music to start

playing, like it's some sort of horror film.

ORGAN MUSIC

Oh, my gosh, this is a disaster.

Tina has the building blocks of being a fantastic cook.

She understands the basics.

What Tina needs to do is just put a bit of polish on them,

a little bit of sparkle.

I'm hoping to show John and Gregg that traditional cooking can have

finesse, that I've upped my game with my presentation.

I'd love to go through to the semifinal.

I think I'd probably faint.

I was going to say, make sure there's a mattress by me

but it's not going to happen.

You know what? I'm really genuinely made up I've got this far.

I've taken it very seriously and, you know,

I hope I've done what you asked me to do.

Yes, and more. Yeah, yeah, far exceeded our expectations.

I wouldn't write yourself off just yet,

not the sort of round you had in the last one.

Tina's making us roast lamb dinner and a lemon drizzle cake.

I love her honesty.

She's got a lamb leg steak and she's floured that,

which she's going to roast.

She's got crispy new potatoes and what she calls seasonal vegetables.

The sauce going with the lamb is a red currant jus.

It could be really, really lovely.

Her dessert is lemon drizzle cake with a crispy top

and she's serving that with clotted cream.

I don't know how she makes a crispy top for a lemon drizzle cake

and right now her lemon drizzle cake looks a little bit lopsided.

It's a lopsided lemon drizzle cake with a crispy top.

Cook it right, get the presentation right,

because her list of ingredients and Tina's ideas, I think, are sound.

I think Liz is the least experienced of our four cooks

but what she lacks in experience she makes up for in energy

and a fair bit of creativity.

Your two courses today, what are they?

I am doing a pork loin stuffed with apricots and figs

and then wrapped in Parma ham,

and then for dessert I'm trying the whole pastry and stewed fruit thing

that I got so wrong a few challenges ago, to see if I've learnt anything,

in the form of an apple and pear and sultana pie.

I think this sounds delicious.

One word of caution - have you timed this?

Yes, I've done it before,

I always buffer a bit extra cos quite often things go wrong.

SHE LAUGHS

You cannot knock Liz's ambition.

We've got a fillet of pork filled with dried fruit of apricot

and figs, wrapped in ham.

We've got mashed potato with leeks

and the whole thing is being served with a sauce made of peas.

Pea puree is the sauce?

That's a bit strange. Maybe she'll pull it off, who knows?

Her dessert sounds fantastic - pears and apples and dried fruit

wrapped in filo pastry with marzipan,

baked up in a sort of Swiss rolly thing, like a strudel.

She's going to combine puff pasty and fruit.

That's where she tripped up and failed the invention relay.

So she's gone back to revisit it to prove a point to us and herself

and that's brilliant.

There's been times when I've been like,

"Oh, my gosh, I'm so out of my depth,"

but then I've always managed to pummel through

and find a way to get through and it hasn't always worked out perfectly

but I've definitely found that I'm quite resilient and resourceful.

Former Pussycat Doll Kimberly Wyatt

is the reigning Celebrity MasterChef Champion.

When I did this challenge I remember being super stressed.

Holy Grail, these things.

This point in MasterChef was the one challenge that

I felt really proud of.

I think this is a winner.

Hurrah!

I hope that a few of them feel the same.

TV presenter Rylan Clark-Neal made it to last year's final.

I remember at this stage I was cooking for Les Dennis,

Sophie Thompson and Ade Edmondson.

I was so nervous because they're, like, veterans.

Thank you. Lovely blazer.

It's my first time being back as a judge,

so I'm going to enjoy it.

But I'm not going to take it lying down.

TV presenter Andi Peters

was a Celebrity MasterChef finalist in 2008.

To be fair, the celebrities have it a bit easier than my year.

I am full of fear but I'm determined not to show it.

We had to cook for real critics,

they've only got to cook for me, Rylan and Kimberley.

Let's be honest, how hard can it be?

This is your first time as critics on MasterChef,

I've been here a few times,

some of it's going to be good, some of it's going to be bad,

you need to be ready for anything.

-OK.

-You ready?

-As ready as I can be.

-Let's do it.

-Let's do it!

You got ten minutes.

Oh, God...

Louise's main is seared tuna with a spicy soy sauce, guacamole,

served with lemon-infused rice.

Pulling from a lot of different regions but who knows,

maybe we'll be pleasantly surprised.

I quite like a lemon-infused rice. I think it'd be quite fresh,

and I don't care how many countries it's had to go through.

-You're sort of looking like a broken teapot.

-I feel like a broken teapot.

Get your tuna over. Quick, quick, quick.

That's what I was envisaging, that's good.

-You've got a smile on your face.

-Yeah. Come on, tuna. Go, tuna.

Aw, I'm just ruining it. Oh!

It could still look nice. All is not lost.

No, not in any way is it lost.

You've got three minutes left.

Let's go. Go.

Hello, everybody.

A very good afternoon. Nice to see you.

-You too.

-I have a little light lunch.

Thank you.

For your main course today, ladies and gentlemen,

you have a seared tuna steak with a soy and lemon grass spicy sauce

and spicy guacamole as well and rice on the side.

Thank you. Bye-bye.

Mm.

The tuna is cooked lovely.

I think it tastes nice, I can get that grilled taste of tuna,

it's one of my favourites.

I quite like the combination of the fish and guacamole.

Wasn't expecting that, so that's nice.

But the whole dish just has no punch at all

and the fact that this soy sauce that she said we were going to get,

-I can't detect it.

-The rice I was really looking forward to,

and on the first bite it just tasted incredibly bland.

-But ten out of ten on presentation. Loved the look of it.

-No!

-Love it.

-Not ten.

-All right, eight.

No.

-It looks nice, Andi.

-No, surely a six.

-That's not a six.

-You think that's an eight?

-Yeah, I think it looks nice.

It was simple, apart from the fact my rice was on the wander.

THEY LAUGH

Beautifully timed and cooked tuna, wonderful dressing,

love it with the slippery, naturally oily fat avocado.

Wonder what on Earth a big splodge of undercooked rice

is doing on the side of the plate.

Oh, my goodness.

-Dessert in 15?

-Yeah, on it.

-Well done.

-So on it.

-Your fondant is not even in its mould yet.

-I know that.

It's fine, it only needs 12 minutes.

12 minutes, that means you got three minutes to get it in the mould.

I need a spoon!

A mini molten chocolate cake,

which is obviously a chocolate fondant in disguise -

we will not be rumbled.

Ah!

Less haste...in fact, more speed.

Cook. Cook, babies, cook.

But why sloe gin?

Gin with chocolate is just a weird combination.

Aye, aye, got a bit of sloe gin and some cream.

Yep, that's what you're having for your pudding today.

How much longer do those fondants actually need in the oven?

-About one minute.

-OK.

-Good.

-You got a minute.

I've done these chocolate cakes - you're not going to believe this -

-at home, loads.

-Yeah, that's what everyone says.

They do a chocolate cake, it messes up,

it knocks them out the competition and they all say,

"They were fine at home."

-Yours might be all right.

-They might be.

I think they look great.

-Crikey.

-Gently, gently, gently.

Bye, Louise.

Oh, my...

Hello.

Sorry for the slight delay on service.

There you go, my lovely.

You have mini molten chocolate cakes with a raspberry coulis

on the side and home-made sloe gin which I made

and brought specially for you here today.

Louise, should they be runny on the inside?

They should definitely be runny on the inside.

OK? I hope you enjoy it. Thank you very much.

Oh, my goodness.

This smells so good.

I could smell it the second the door opened.

The smell of deep chocolate makes me hope to God that

when I cut into that it just pours out.

TENSE ORGAN MUSIC

It's not oozing.

But I've gotta pay the girl her dues -

the taste of that chocolate is bang on.

I was really hoping for some ooze but I got none.

It's just cake, really.

The raspberry coulis is lovely and I love the chocolate

and raspberry together, that's fantastic,

and this I haven't even tasted. I'm a bit nervous but here it goes.

Ah...it's quite nice.

Think it's almost at the stage of becoming more like a muffin texture

but I like the clotted cream and the raspberry on the side.

But the sloe gin makes the dessert, for me.

Not too sweet, good flavour of cocoa.

Nothing wrong with that, son. Nothing wrong with that at all.

Oh, dearie me.

I know lots of things went well but not everything.

Sid, I'm looking forward to this.

Magret of duck served with potato gratin

and roasted seasonal vegetables and pepper sauce.

-What's a "Margaret"?

-Is it magret?

-Magret.

And pepper sauce, you know, you gotta get right.

If it's too much it really hits your nose,

otherwise it really adds to all the flavour.

I thought you were going to have a creamy pepper sauce?

Well, it's my take on a pepper sauce.

-It's red.

-That's the red wine.

-So a red wine pepper creamy sauce.

A red wine jus pepper sauce... a la Sid.

Looks good, Sid.

Bit of presentation as well, Sid.

You normally just chuck it on the plate from a couple of feet away.

Brilliant, you can go. Thank you. Back for dessert, yeah?

"Ricky, where are ya?"

-Hello.

-Hi.

OK, so we've got magret, which is a breast of duck,

pan-fried and some seasonal roasted veg with a potato gratin

and a red wine jus sort of pepper sauce.

-Thanks, Sid.

-Enjoy.

-Cheers.

I love it. I think the flavours in this dish are fantastic.

The potatoes - absolutely perfect,

just the right amount of cheese on the top crisping it up.

And his purple sauce, which is the most bizarre-looking sauce,

tastes really nice with the duck. I absolutely love it.

-Do you know what I say?

-Yeah.

-Amen.

THEY LAUGH

It gives me that good food dance. That's when you know.

-That's when you know.

-OK.