0:00:02 > 0:00:04Celebrity MasterChef.
0:00:04 > 0:00:08We've got ourselves 20 celebrities who want to show us
0:00:08 > 0:00:11how good they are in the kitchen.
0:00:11 > 0:00:14Anything I do, I really try to throw myself into it.
0:00:14 > 0:00:18Many of them can sing, dance, act, we don't care about that.
0:00:18 > 0:00:21What we care about is whether they can cook.
0:00:23 > 0:00:25It feels very surreal to be here.
0:00:25 > 0:00:29I'm a little nervous, but it's not boxing, I'm not getting hit.
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.
0:00:46 > 0:00:49These five celebrities are taking on the challenge to become
0:00:49 > 0:00:52the next MasterChef champion.
0:00:53 > 0:00:58But, at the end of today, only the best cooks will make it through.
0:00:58 > 0:01:00It's fair to say I'm going to be completely
0:01:00 > 0:01:02out of my comfort zone, yeah.
0:01:04 > 0:01:07I don't know, really, what a kitchen looks like.
0:01:07 > 0:01:09So this is going to be a new adventure in a big way.
0:01:11 > 0:01:15I don't necessarily mind about the winning or the losing.
0:01:15 > 0:01:17I'd rather win, though, obviously.
0:01:17 > 0:01:20I'm feeling really good.
0:01:20 > 0:01:23Audley is here, so, yeah, I'm looking forward to it.
0:01:24 > 0:01:27Are we really cooking today? We're cooking TODAY?
0:01:28 > 0:01:30Oh, you tricky, tricky people.
0:01:30 > 0:01:31HE LAUGHS
0:01:50 > 0:01:54Welcome, you five, to Celebrity MasterChef.
0:01:55 > 0:01:59We are about to find out whether you can cook or not.
0:02:01 > 0:02:04This is a good, old-fashioned MasterChef invention test,
0:02:04 > 0:02:08the mystery box round.
0:02:08 > 0:02:11In front of you all there is a box of ingredients,
0:02:11 > 0:02:14and we're going to ask you to cook for us one plate of food.
0:02:16 > 0:02:19Would you please all reveal your ingredients?
0:02:27 > 0:02:30Today's mystery box has a French theme.
0:02:30 > 0:02:33It includes duck, bacon,
0:02:33 > 0:02:37Morteau sausage, snails, wild mushrooms,
0:02:37 > 0:02:40black truffle, cheese and pears.
0:02:46 > 0:02:50Ladies and gentlemen, one hour, let's cook.
0:02:55 > 0:02:58I've absolutely no idea what I'm doing.
0:02:58 > 0:03:01So much adrenaline in my body right now.
0:03:03 > 0:03:07Entertainment veteran Jimmy Osmond has worked in show business
0:03:07 > 0:03:12for 50 years and bought his own burger restaurant aged just 14.
0:03:12 > 0:03:14Now that I know I'm cooking today, I'm a bit nervous.
0:03:14 > 0:03:19I thought I was just saying hi to everyone. But I'm excited, why not?
0:03:19 > 0:03:22Jump in, make it happen, we'll do our best.
0:03:24 > 0:03:28- Jimmy, are you a cook?- I'm a cook of, like, family foods, really.
0:03:28 > 0:03:31And I'm a good guy to fry up a burger,
0:03:31 > 0:03:33but, for the gourmet stuff, I'm learning, that's why I'm here.
0:03:33 > 0:03:36- What are you going to make for us? - I fancy a breakfast food,
0:03:36 > 0:03:39so I'm going to make a little bit of an omelette for you.
0:03:39 > 0:03:41What are you going to stick in your omelette?
0:03:41 > 0:03:42Some cheese, little bit of veg,
0:03:42 > 0:03:45some onion, maybe a teeny bit of garlic,
0:03:45 > 0:03:48and whatever else I can find that might be yummy.
0:03:48 > 0:03:50- Yummy's what we like. - All right, buddy.
0:03:54 > 0:03:58I love an omelette. But it's not going to take him an hour.
0:03:58 > 0:04:00He's got to be careful he doesn't just chuck lots of things in it
0:04:00 > 0:04:02cos he wants to make up the time.
0:04:02 > 0:04:06I'm going to have everything in this. It's embarrassing.
0:04:08 > 0:04:10Gleb Savchenko glides celebrities
0:04:10 > 0:04:13around the floor on Strictly Come Dancing.
0:04:13 > 0:04:16And he's also a dab hand in the kitchen.
0:04:16 > 0:04:18I think what's my strength...
0:04:18 > 0:04:20I don't know. Um...
0:04:20 > 0:04:25You know, it's just very simple style that we eat every day.
0:04:25 > 0:04:27If I cook, it's yummy, you know?
0:04:29 > 0:04:31Gleb, do you sometimes wish you were good looking
0:04:31 > 0:04:33like a bald man with glasses?
0:04:33 > 0:04:35- Where are you from?- I'm from Russia.
0:04:35 > 0:04:38- Will we see Russian food from you? - Yeah, sure.
0:04:38 > 0:04:39Why are you here on MasterChef?
0:04:39 > 0:04:41I want to just become a better cook and learn something new,
0:04:41 > 0:04:44I want to learn how to cook an ice cream.
0:04:44 > 0:04:46- You want to learn how to cook an ice cream?- Yeah.
0:04:46 > 0:04:48- If you do, it will melt. - HE LAUGHS
0:04:48 > 0:04:51What did you think when you saw the ingredients?
0:04:51 > 0:04:52I didn't know what to do with them.
0:04:52 > 0:04:55So I just decided to make some pancakes.
0:04:55 > 0:04:57What are you going to put in the pancakes?
0:04:57 > 0:04:59Poached pear sauce, something like that.
0:04:59 > 0:05:01OK, will that take you an hour, do you think?
0:05:01 > 0:05:03Um, maybe a little less.
0:05:06 > 0:05:09Gleb's one of those guys who looks like he cares about his appearance.
0:05:10 > 0:05:13And I hope that's reflected in the presentation of his food.
0:05:16 > 0:05:18Not too bad.
0:05:20 > 0:05:2115 minutes gone.
0:05:25 > 0:05:29TV presenter and author Cherry Healy is a keen cook,
0:05:29 > 0:05:33but likes to take an experimental approach.
0:05:33 > 0:05:37I'm terrible at following recipes, I'm very impatient.
0:05:37 > 0:05:41I look at it and my immediate emotion is, "Oh!"
0:05:41 > 0:05:46I'm much more of a whop it in, see how it goes person.
0:05:48 > 0:05:51What we've got from Cherry is a duck roasting in the oven.
0:05:51 > 0:05:54She's got some fried potatoes with garlic.
0:05:54 > 0:05:57- She's poaching some pears in Cognac. - All the Cognac.
0:05:57 > 0:06:00And she think she's going to make a sauce with that.
0:06:00 > 0:06:02(I don't know what that is.)
0:06:05 > 0:06:06Who do you cook for, your kids?
0:06:06 > 0:06:09I cook for my kids, my friends, my mum.
0:06:09 > 0:06:13She says to me things like, "What are you doing?!"
0:06:13 > 0:06:16Cos I'm often doing something completely off-piste and weird.
0:06:16 > 0:06:21- So, why MasterChef? - Because I am in a cooking rut.
0:06:21 > 0:06:25But I felt like I need to learn a few more skills, become a bit
0:06:25 > 0:06:29more refined, rather than just experimenting like a mad witch.
0:06:35 > 0:06:40LA-based Audley Harrison is an Olympic boxing champion.
0:06:40 > 0:06:45He's now hung up his gloves but has lost none of his competitive spirit.
0:06:45 > 0:06:48Right now, I'm not focused on the finishing line.
0:06:48 > 0:06:50And thinking, "Oh, yeah, I can be champion."
0:06:50 > 0:06:52Right now, it's just about getting my dishes right,
0:06:52 > 0:06:55get past the first stages.
0:06:55 > 0:07:00And, hopefully, cook up a few delightful meals for our judges.
0:07:03 > 0:07:08- Audley, you look remarkably comfortable here.- Do I?
0:07:08 > 0:07:10Yeah, you look like you're happy in a kitchen. Are you?
0:07:10 > 0:07:13I've been doing lots more cooking at home now I'm retired.
0:07:13 > 0:07:15My wife is busy building her empire.
0:07:15 > 0:07:18So I'm doing much more cooking and cleaning,
0:07:18 > 0:07:20- which has been a good journey. - What are you going to make now?
0:07:20 > 0:07:22So, it's going to be the duck,
0:07:22 > 0:07:25and then I'm going to make the best mashed potatoes in the world.
0:07:25 > 0:07:28Make a sauce from the onions, using some cream and the wine.
0:07:28 > 0:07:31But, at the moment, it's just about not burning the duck.
0:07:35 > 0:07:39Audley's surprised me. He's very, very calm, he knows what he's doing.
0:07:39 > 0:07:41He's pan-fried the duck legs.
0:07:41 > 0:07:44He's put it in the oven to roast away slowly.
0:07:44 > 0:07:47Who knows? We may have discovered a superstar.
0:07:51 > 0:07:55Antiques expert David Harper once owned a tearoom,
0:07:55 > 0:07:59but admits he preferred serving food rather than cooking it.
0:07:59 > 0:08:04The approach is going to be go with instinct,
0:08:04 > 0:08:06be adventurous.
0:08:06 > 0:08:09Does anybody know when sausages are cooked?
0:08:09 > 0:08:11HE LAUGHS
0:08:11 > 0:08:13I'm just going to go for it.
0:08:17 > 0:08:21- David, do you cook? - I don't cook.- Not at all?
0:08:21 > 0:08:26I do breakfast, I do porridge, and I do basic sandwiches.
0:08:26 > 0:08:27So, what are you going to make for us?
0:08:27 > 0:08:29I'm going to do some kind of breakfast.
0:08:29 > 0:08:31I love the idea of the croissant with some cheese.
0:08:31 > 0:08:33And I am quite good at poached eggs.
0:08:33 > 0:08:36- You, like me, are a work in progress.- All the time.
0:08:36 > 0:08:39- All the time.- Thank you, David. - Thank you.
0:08:41 > 0:08:46- At the moment, we have bacon, sausage...- It's ridiculous.
0:08:46 > 0:08:48..onions and mushrooms.
0:08:48 > 0:08:52Then he's going to serve it with a poached egg, on a croissant.
0:08:52 > 0:08:56A poached egg on a croissant?! Really?!
0:08:56 > 0:08:59I think if you make it look unusual, you can get away with blue murder.
0:08:59 > 0:09:01That's the idea.
0:09:01 > 0:09:03Five minutes to go!
0:09:07 > 0:09:09Having thought I had tonnes of time,
0:09:09 > 0:09:11of course it's that last mile panic.
0:09:13 > 0:09:16You know, I'm having so much fun, this is so cool.
0:09:18 > 0:09:19Get it on a plate now.
0:09:25 > 0:09:28- Ten seconds left. Is it going on, Cherry?- Yeah, definitely.
0:09:28 > 0:09:29It's really good.
0:09:32 > 0:09:35That's your lot. Stop. Well done.
0:09:43 > 0:09:47Not bad. I'm really surprised.
0:09:47 > 0:09:48I made it.
0:09:52 > 0:09:55First up is Olympic boxing champion Audley.
0:09:55 > 0:10:00He's made roasted duck served with truffle mash potato,
0:10:00 > 0:10:03green beans, and a mushroom and red wine sauce.
0:10:11 > 0:10:14I'm seriously impressed, I mean that.
0:10:14 > 0:10:15It's not just about the textures,
0:10:15 > 0:10:17but everything is seasoned really nicely.
0:10:17 > 0:10:19Your mashed potato has got cream, it's got butter,
0:10:19 > 0:10:24it's got no lumps in it. It's really, really good.
0:10:24 > 0:10:26Your duck's cooked well, you've crisped up your skin,
0:10:26 > 0:10:29I love your mashed potato, I love the flavour of truffle across it.
0:10:29 > 0:10:30Mate, that's very good.
0:10:37 > 0:10:39- CHERRY:- Good job, well done!
0:10:41 > 0:10:44I definitely started on the right footing. It was a great start.
0:10:44 > 0:10:47- Now we are all terrified. - DAVID:- Yeah.
0:10:49 > 0:10:54TV presenter Cherry has roasted her duck with thyme and garlic
0:10:54 > 0:10:58and served it with sauteed potatoes, lardons
0:10:58 > 0:11:00and a poached pear brandy sauce.
0:11:09 > 0:11:11I'm happy with that as a first attempt.
0:11:11 > 0:11:13The skin needs crisping up on the duck, that's a problem.
0:11:13 > 0:11:15Your duck flesh, however, is cooked.
0:11:15 > 0:11:18I like the pear with the brandy, with the duck.
0:11:18 > 0:11:23I've never had it before. Cherry, that's not a bad first round, mate.
0:11:23 > 0:11:26Duck, I think, is good. Could be cooked a little bit more.
0:11:26 > 0:11:29Potatoes are tasty. I think the pear with the brandy
0:11:29 > 0:11:32and the duck's a revelation for me, I think it's a really lovely thing.
0:11:32 > 0:11:34But it's the pear and potatoes I can't get on with.
0:11:34 > 0:11:37But, do you know what, as an invention test, I'm really pleased.
0:11:44 > 0:11:47I'm so glad the first challenge is done, it was edible.
0:11:48 > 0:11:51I'm hoping it will just go better from here.
0:11:53 > 0:11:58Antiques expert David is serving a croissant with fried sausage
0:11:58 > 0:12:02and cheese, topped with mushrooms, poached eggs,
0:12:02 > 0:12:05lemon rind and honey.
0:12:05 > 0:12:08You've got eggs with honey and lemon rind?
0:12:08 > 0:12:10But not very much honey.
0:12:10 > 0:12:14- I think much better to play it a lot, lot safer.- OK.
0:12:20 > 0:12:24Smokey sausage, strong cheese on the croissant base, actually,
0:12:24 > 0:12:28with the poached egg. That's like a strong breakfast bap.
0:12:28 > 0:12:30But then once you've put the honey on it,
0:12:30 > 0:12:32it's taken it somewhere quite ghastly.
0:12:32 > 0:12:36Because it's taken it to somewhere really sweet and sticky.
0:12:36 > 0:12:39Honey and lemon rind just doesn't belong at all,
0:12:39 > 0:12:42- especially not with an egg.- I think I was going more for the colour.
0:12:42 > 0:12:47Don't let the colour get in the way of what it's going to taste like.
0:12:52 > 0:12:56Well, it went really well, guys. Really well.
0:12:56 > 0:12:58I think you're looking at the new winner.
0:12:58 > 0:13:00- JIMMY:- I did the same thing you did.
0:13:00 > 0:13:03That must be the worst start ever.
0:13:03 > 0:13:07From now on, as far as MasterChef goes, less is more.
0:13:07 > 0:13:10I'll have to try and remember it, though.
0:13:10 > 0:13:16Entertainer Jimmy has made a cheese omelette on a fried croissant,
0:13:16 > 0:13:20with onions, hash brown, truffle and sausage.
0:13:20 > 0:13:23Served with apples cooked in cinnamon,
0:13:23 > 0:13:25blended with sour cream and honey.
0:13:30 > 0:13:34- What do you think?- I don't mind the savoury omelette. I really don't.
0:13:34 > 0:13:36And the hash brown's OK as well.
0:13:36 > 0:13:38You've got a fair amount of onion and garlic in there.
0:13:38 > 0:13:42The pear with the cinnamon and that sour cream is really nice.
0:13:42 > 0:13:46- You like it?- Yes, the flavours are good. But what's it doing on a plate with an omelette?- I don't know.
0:13:46 > 0:13:49It was a brain burp.
0:13:49 > 0:13:52If you had've given me the omelette with the sausage and the hash brown,
0:13:52 > 0:13:55I would have been over there giving you a big hug, Jimmy.
0:13:55 > 0:13:56Shoot.
0:14:01 > 0:14:03If I would have just thought a little bit,
0:14:03 > 0:14:06I could have played with the duck, I could have done so many things.
0:14:06 > 0:14:10But I was hungry and I fancied an omelette.
0:14:10 > 0:14:13Last up is dancer Gleb.
0:14:13 > 0:14:18He's made pancakes with an almond, lemon and vanilla pear sauce,
0:14:18 > 0:14:20finished with whipped cream.
0:14:22 > 0:14:24Mmm!
0:14:24 > 0:14:26Mmm!
0:14:26 > 0:14:30- It's good?- Yeah. Nice pancakes, nice and thin.
0:14:30 > 0:14:32A little bit of crispiness to the edge of them.
0:14:32 > 0:14:36The pears are soft and well cooked. Decent eye for presentation.
0:14:36 > 0:14:39And, obviously, a very, very decent palate,
0:14:39 > 0:14:43- because those things work, Gleb. - Thank you.
0:14:43 > 0:14:44Just a couple of ingredients
0:14:44 > 0:14:47and you've made something really tasty, that's great.
0:14:47 > 0:14:48HE EXHALES
0:14:49 > 0:14:51Good. Round one.
0:14:54 > 0:14:56They were really happy with my pancakes.
0:14:56 > 0:15:01And I'm really pleased that it came out really good and...
0:15:02 > 0:15:04..you know, tastes good.
0:15:05 > 0:15:08A very, very fascinating day.
0:15:08 > 0:15:09Some real highlights,
0:15:09 > 0:15:12and I've got to say to you, a couple of lowlights.
0:15:12 > 0:15:14I'm really impressed with three of these.
0:15:21 > 0:15:23And very, very nervous about two of them.
0:15:27 > 0:15:29You know what's happening next, don't you?
0:15:29 > 0:15:31Our five celebs are off to a restaurant
0:15:31 > 0:15:32to work in a professional kitchen.
0:15:32 > 0:15:34I don't think anybody will send their dish back
0:15:34 > 0:15:36if they know that Audley's cooked it.
0:15:49 > 0:15:51It's day two,
0:15:51 > 0:15:55and the five celebrities have been split into two groups...
0:15:55 > 0:15:58and are on their way to a busy London restaurant.
0:15:58 > 0:16:02I have no idea where we're going, but it's got to be a posh place
0:16:02 > 0:16:04because look what we're wearing.
0:16:04 > 0:16:05HE LAUGHS
0:16:08 > 0:16:13Cherry, Jimmy and Audley will be cooking at Kojawan...
0:16:15 > 0:16:19..an Asian fusion restaurant overlooking central London.
0:16:22 > 0:16:26Service will be run by chef patron Omar Romero.
0:16:28 > 0:16:29Hello, guys, welcome to Kojawan.
0:16:29 > 0:16:31It's going to be tough, it's going to be hard.
0:16:31 > 0:16:34Pressure is really on you today.
0:16:34 > 0:16:37I feel very excited. The only thing that's going to throw me,
0:16:37 > 0:16:39I think, is the timing.
0:16:39 > 0:16:42This is probably food that you've never seen before,
0:16:42 > 0:16:45we have flavours from Korea, from Japan and Taiwan.
0:16:45 > 0:16:49You jump in there and you sink or swim, and I plan to swim.
0:16:50 > 0:16:53I'm used to pressure, so I'm ready to go. Let's do it.
0:17:01 > 0:17:06During today's service, Audley will be in charge of the starter.
0:17:06 > 0:17:09Barbecue marinated octopus
0:17:09 > 0:17:13served with chilli and paprika oil.
0:17:13 > 0:17:14OK, have you tasted octopus before?
0:17:14 > 0:17:16Do you know, I don't think I have, no.
0:17:16 > 0:17:19OK, that's great, great thing for the first time.
0:17:19 > 0:17:21- OK, this has been cooked for three hours.- OK.
0:17:21 > 0:17:25We are going to use two tentacles per service.
0:17:25 > 0:17:28The tentacles need to go direct to the oven.
0:17:28 > 0:17:31The hotter it is, the tender it is. So that's what we're looking for.
0:17:31 > 0:17:33So, just remember, this is like a barbecue,
0:17:33 > 0:17:36- so just have fun with your barbecue. - Yeah.- That barbecue taste, OK?
0:17:39 > 0:17:42That's what you want, just the little coating flavour.
0:17:42 > 0:17:44We're going to slice it... on an angle.
0:17:46 > 0:17:50After it, the Korean paprika oil. Make sure it's plenty of it.
0:17:50 > 0:17:52Then I will coat one seasoning.
0:17:54 > 0:17:55Then just toss it. OK?
0:17:55 > 0:17:59This is a very simple dish, but it can go wrong very easy.
0:18:01 > 0:18:03I'm just going to put it nice in the centre.
0:18:05 > 0:18:08And all this oil is goodness. So we need to add it here.
0:18:11 > 0:18:14That looked good, finger-licking!
0:18:14 > 0:18:17That looked like I could eat that right now. Mm-mm!
0:18:21 > 0:18:24Could be a little challenging, never had octopus before,
0:18:24 > 0:18:26but I'm up for the challenge, I'm looking forward to it.
0:18:26 > 0:18:28How is it?
0:18:28 > 0:18:30Incredible.
0:18:30 > 0:18:33- OK, Jimmy, follow me. - All right. This is so cool.
0:18:33 > 0:18:38Jimmy's dish is a pork and green onion egg cake.
0:18:38 > 0:18:42The dish begins with cooking off the cubed pork belly.
0:18:43 > 0:18:45Then you're going to add the mix.
0:18:45 > 0:18:49- On top of that, just like you're making an omelette.- OK.
0:18:49 > 0:18:53- Just lightly stir. OK. - And you put it in the salamander.
0:18:53 > 0:18:56You put it in the salamander and let it cook.
0:18:58 > 0:19:01I'm excited, I got lucky, I think. I can do this.
0:19:01 > 0:19:03This is the kind of food I like anyway.
0:19:04 > 0:19:06- You're going to turn it real quickly.- OK.
0:19:06 > 0:19:10We don't want that egg burnt smell throughout the whole kitchen,
0:19:10 > 0:19:13- so, please, this is a crucial moment.- All right.
0:19:16 > 0:19:17- Voila.- Awesome.
0:19:17 > 0:19:21- Looks great, man.- Now we're ready to plate.- All right, let's do it.
0:19:22 > 0:19:26The egg cake is dressed with Parmesan cream,
0:19:26 > 0:19:30pork marinade, bean sprouts and spring onions.
0:19:30 > 0:19:35- And we're going to finish it off with the ham flakes.- OK.
0:19:35 > 0:19:37- And that's it.- Beautiful, looks awesome.
0:19:37 > 0:19:40You're going to be close, aren't you? OK.
0:19:40 > 0:19:43I'm going to be around to help you, but this is your responsibility.
0:19:43 > 0:19:46- OK, just keep this one there to watch.- Jimmy, don't let me down.
0:19:46 > 0:19:47I'll try not to.
0:19:50 > 0:19:53OK, Cherry, so the dish that you are going to be doing today
0:19:53 > 0:19:55- is fish pancakes.- Fish pancakes.
0:19:55 > 0:19:58Although it sounds like it has fish in, it doesn't have fish,
0:19:58 > 0:20:01- it's actually a dessert.- Oh, wow.
0:20:01 > 0:20:05- And that's why they're called fish pancakes.- Exactly, you got it.
0:20:06 > 0:20:09Don't put too much. If you put too much, it goes everywhere.
0:20:10 > 0:20:12Be sure all the fillings are full.
0:20:12 > 0:20:17Then the blueberries, I'm going to put two on each.
0:20:17 > 0:20:21- Are those the eyes?- Yes, you can say that.- OK. It's a Picasso.- It is.
0:20:21 > 0:20:22HE LAUGHS
0:20:22 > 0:20:26Close it. OK. Just let it cook.
0:20:26 > 0:20:30The pancakes are cooked on each side for four minutes.
0:20:30 > 0:20:34- Then you need to turn them.- OK.- Be strong, OK?- It looks really heavy.
0:20:34 > 0:20:37- You turn it...- Whoa!- ..like that.
0:20:37 > 0:20:40That is heavier and hotter than the sun.
0:20:40 > 0:20:44- Oh, they're beautiful, they're perfect.- So, time to plate.
0:20:44 > 0:20:47Yes, let's put our fishy on a little dishy.
0:20:47 > 0:20:51You're going to brush them with honey butter.
0:20:51 > 0:20:53Oh, yum.
0:20:53 > 0:20:57The dish is finished with blueberry compote,
0:20:57 > 0:21:00whisky cream,
0:21:00 > 0:21:02and black sesame custard.
0:21:02 > 0:21:05That is a thing of beauty, it's so elegant.
0:21:08 > 0:21:10That pan is like a work out, it's like weightlifting.
0:21:10 > 0:21:15And then I have to transfer, to be delicate and precise and beautiful.
0:21:15 > 0:21:18While I'm probably going to be pouring with sweat.
0:21:18 > 0:21:21So I'm not quite sure how that's going to work.
0:21:24 > 0:21:27In the West End, Gleb
0:21:27 > 0:21:31and David are arriving at modern British restaurant Indigo.
0:21:34 > 0:21:38Running the pass is executive chef Dominic Teague.
0:21:42 > 0:21:45- Dominic. David. Lovely to meet you. Thank you.- How are you?
0:21:45 > 0:21:48Nice to meet you. Welcome. Right. How are we feeling?
0:21:48 > 0:21:50- Great.- Great? Are we?
0:21:50 > 0:21:54- Yeah.- Great.- I'm excited.- We've got a busy lunch today. Nice and full.
0:21:54 > 0:21:56We're exclusively gluten and dairy free,
0:21:56 > 0:21:58so no lashings of butter in at the end.
0:21:58 > 0:22:00Keep it quite light and healthy.
0:22:00 > 0:22:03- OK, let's get on with it, we've got a lot to do.- OK.
0:22:06 > 0:22:10Gleb will be cooking a fillet of halibut with fennel puree,
0:22:10 > 0:22:14caramelised endive, sauteed wild garlic
0:22:14 > 0:22:16and a pink grapefruit dressing.
0:22:16 > 0:22:19It just looks like a piece of art, it's beautiful.
0:22:19 > 0:22:22During service, his challenge will be to cook the halibut
0:22:22 > 0:22:26perfectly on baking paper on the hot grill.
0:22:26 > 0:22:28So you're not just cooking with your hand, you're listening to it,
0:22:28 > 0:22:30you're watching it.
0:22:30 > 0:22:32- That sort of sound is what you want. - FISH SIZZLES
0:22:32 > 0:22:37While the fish cooks, he also has to caramelise endive
0:22:37 > 0:22:39and heat through the wild garlic.
0:22:39 > 0:22:42Now we're ready to dress. The first step, fennel puree.
0:22:48 > 0:22:51Grapefruit segments, two or three of these.
0:22:52 > 0:22:55The dish is finished with a grapefruit dressing
0:22:55 > 0:22:57and a dusting of fennel pollen.
0:23:01 > 0:23:04If you get one thing wrong it's got potential to look a disaster.
0:23:04 > 0:23:06So every one needs to look like that
0:23:06 > 0:23:08and I will be very happy serving the guests.
0:23:08 > 0:23:11- Right, wow.- OK?- Looks beautiful.
0:23:11 > 0:23:14David's dish is braised organic pork belly,
0:23:14 > 0:23:16crushed Jersey Royals,
0:23:16 > 0:23:19wild garlic with fresh peas,
0:23:19 > 0:23:22pea puree and a pork reduction.
0:23:22 > 0:23:24As soon as you hear that pork come on order,
0:23:24 > 0:23:28- this is the first stage you do.- OK. - Paper down, pork down.
0:23:28 > 0:23:30So they can take a bit of time to cook on there.
0:23:30 > 0:23:32All pork belly, you want a nice, crispy skin.
0:23:32 > 0:23:34How long do you think that might take?
0:23:34 > 0:23:36- I'd say about eight minutes.- Yeah.
0:23:36 > 0:23:39As soon as you hear a pork - pork on, potatoes on.
0:23:39 > 0:23:42The dish is finished with the crushed potatoes...
0:23:44 > 0:23:47- Pork belly goes onto the plate. - Mm-hm.
0:23:47 > 0:23:48..fresh peas...
0:23:50 > 0:23:51..and wild garlic.
0:23:55 > 0:23:57- Wow. - OK, that's basically the dish.
0:23:57 > 0:23:58Pfft.
0:23:58 > 0:24:01- And that's very popular? - It could be, potentially.
0:24:01 > 0:24:03- Potential, it could go...- Yeah.
0:24:03 > 0:24:06Let's just hope there's a lot of fish eaters in today.
0:24:08 > 0:24:11Wow, I think the dish itself looks fantastic.
0:24:11 > 0:24:15I've just got to try and focus and keep in control, and keep thinking.
0:24:15 > 0:24:19But you know what? There's so much to think about. It's unbelievable.
0:24:22 > 0:24:25It's midday and across London
0:24:25 > 0:24:28the lunchtime rush is about to begin.
0:24:28 > 0:24:31I'm looking for quality, I'm looking for precision,
0:24:31 > 0:24:32I'm looking for passion.
0:24:36 > 0:24:38OK...
0:24:38 > 0:24:40One marinated octopus and two pork egg cake.
0:24:40 > 0:24:42OK. Right on it, Chef, thanks.
0:24:46 > 0:24:49- AUDLEY:- So, we're sweating a little bit. The first order's in.
0:24:49 > 0:24:51Fingers crossed I don't mess it up.
0:24:54 > 0:24:56They've been shown the dish.
0:24:56 > 0:24:58I went with them through all the processes
0:24:58 > 0:25:00so there's no excuse for them to get it wrong.
0:25:01 > 0:25:03Just look at that!
0:25:07 > 0:25:08- Audley!- Two minutes, Chef.
0:25:17 > 0:25:20This is missing the lemon. This is missing the oil.
0:25:20 > 0:25:23It's not enough oil. Please take it back, get it right.
0:25:26 > 0:25:29The fine details matter, especially in a real kitchen,
0:25:29 > 0:25:32so I'll I just make sure I get that right next time.
0:25:34 > 0:25:35Chef, how's that, Chef?
0:25:36 > 0:25:39That's better. It still needs more oil.
0:25:39 > 0:25:41- More oil, OK. - More oil, more seasoning.
0:25:41 > 0:25:43More oil, more seasoning.
0:25:43 > 0:25:46While Audley tries to get back on track,
0:25:46 > 0:25:50Jimmy's challenge is to make sure his onion and pork egg cake
0:25:50 > 0:25:54is cooked through and golden brown on both sides.
0:25:54 > 0:25:57Jimmy, careful, careful! It's coming out of the pan, yes?
0:25:57 > 0:25:59Yeah. Got it, Chef.
0:25:59 > 0:26:00OK, be careful. OK, Chef.
0:26:02 > 0:26:04Oh, crap.
0:26:04 > 0:26:07Don't look! I burnt it, like an idiot.
0:26:10 > 0:26:12Yeah, I can't get it wrong this time,
0:26:12 > 0:26:14because you can't make people wait.
0:26:16 > 0:26:20- With Audley and Jimmy both struggling...- Come on.
0:26:21 > 0:26:25..it's up to Cherry to impress with her first pancake orders.
0:26:25 > 0:26:26This better be perfect.
0:26:29 > 0:26:32Cherry, that's an absolute disaster. Please just start again.
0:26:32 > 0:26:34- Let's do it again.- OK. - This is not cooked, it's raw.
0:26:34 > 0:26:36- Please start again. - It will be started again.
0:26:39 > 0:26:43- JIMMY:- Yikes. - CHERRY:- Yikes. Yikes, Jimmy.
0:26:43 > 0:26:46I put the pancakes on the heat for four minutes exactly
0:26:46 > 0:26:50but they didn't cook, so I need to work out what went wrong.
0:26:50 > 0:26:53Pancakes are hard. They're not as easy as they look.
0:27:00 > 0:27:01Over in the West End...
0:27:01 > 0:27:04At the moment, it's four halibut, and one pork on order.
0:27:04 > 0:27:06- Pork is on, Chef.- Thank you.
0:27:08 > 0:27:12Gleb and David are already in the thick of service...
0:27:12 > 0:27:15If you look down, you get it right in the face.
0:27:15 > 0:27:20..and battling to control multiple orders on the searing hot grill.
0:27:20 > 0:27:23I just want to make sure my dish is done to perfection.
0:27:26 > 0:27:29It's difficult to control the heat on these things.
0:27:30 > 0:27:33The most difficult part is to operate with the paper.
0:27:33 > 0:27:36I've never done it with baking paper like that.
0:27:38 > 0:27:40I hope this one is not burnt.
0:27:41 > 0:27:45- Gleb, it's a little bit dark, mate. - OK.- I'd just get that one on.
0:27:45 > 0:27:46- Bin it.- Yeah, OK. Got it.
0:27:47 > 0:27:50First one was overdone. It was, like, burned a little bit.
0:27:50 > 0:27:53The edges were burned a little bit. It's really hard.
0:27:55 > 0:27:57I think that one is, personally...
0:27:58 > 0:28:01..slightly done. It's a bit black on the edges, isn't it?
0:28:01 > 0:28:04Yeah, that one's just a bit too dark. Can we use it?
0:28:04 > 0:28:07- No, you can't. - All right, that's a dead one.
0:28:07 > 0:28:08I don't believe it.
0:28:10 > 0:28:13It's amazing just how quick things can go dramatically wrong.
0:28:13 > 0:28:16So, you know, you look at something 30 seconds later,
0:28:16 > 0:28:19which is the blink of an eye - bang, it's burnt.
0:28:19 > 0:28:20Potato. Whoops.
0:28:22 > 0:28:24- OK?- Yeah, good. Let's do it.
0:28:25 > 0:28:27After a shaky start,
0:28:27 > 0:28:31Gleb and David now have to master the plating of their first dishes.
0:28:31 > 0:28:35- Chef, how do we plate the fish? - Fish on like that, at an angle.
0:28:45 > 0:28:47I'm really freaking out right now.
0:28:49 > 0:28:51Like, trying to make everything faster.
0:28:53 > 0:28:55- OK, like that?- Perfect, OK.
0:28:55 > 0:28:58- Thank you, Chef.- All right. - Is that OK?
0:28:58 > 0:28:59OK, service then, please.
0:29:00 > 0:29:02They're not professional chefs,
0:29:02 > 0:29:05they just need to be a bit more confident in what they're doing.
0:29:05 > 0:29:07It's one dish, it's quite simple, but I think they'll grow into it
0:29:07 > 0:29:10as they start getting a few more tables away.
0:29:12 > 0:29:15Back at Kojawan, service is in full swing.
0:29:15 > 0:29:17Audley, be careful with this, OK? This looks right, OK?
0:29:17 > 0:29:21This has your finger all over it. It needs to get perfect, please.
0:29:21 > 0:29:25And Audley still can't get the presentation right.
0:29:25 > 0:29:28Changing the plate. He wasn't happy with the plates.
0:29:32 > 0:29:36The cooking's looking OK but I need to work on my presentation.
0:29:36 > 0:29:37But you know what it is?
0:29:37 > 0:29:40When you're rushing, you know, the presentation suffers.
0:29:40 > 0:29:42But he's right, though - it's his kitchen
0:29:42 > 0:29:45and if that's how he wants it then that's how you've got to do it.
0:29:49 > 0:29:50What do you think, Chef?
0:29:50 > 0:29:53Jimmy, so this is cold.
0:29:53 > 0:29:54It's too flat.
0:29:54 > 0:29:58- Please just go back, do it again. - So I have to do it yet again.
0:29:58 > 0:30:00Right as I thought I had it, you know?
0:30:02 > 0:30:03Jimmy's just a bit slow.
0:30:03 > 0:30:06I mean, he's doing it right, but he's just a bit slow.
0:30:06 > 0:30:09- I hope he gets it this time now. - The last one looked perfect,
0:30:09 > 0:30:12it was just that it was cold. I just took too long.
0:30:12 > 0:30:14So now I've got to really hustle.
0:30:21 > 0:30:22I hope that he'll approve it.
0:30:27 > 0:30:30- I think it's good.- Yes! Awesome.
0:30:30 > 0:30:33- You're getting there, you just need to be faster.- OK.
0:30:33 > 0:30:36I'm getting it, I'm getting it. Oh, yeah.
0:30:45 > 0:30:47Having failed with her first attempt,
0:30:47 > 0:30:52Cherry can't afford to mess up her second batch of fish pancakes.
0:30:52 > 0:30:55I can't even look. I just can't even look.
0:30:56 > 0:30:59Oh, my God, they're so beautiful!
0:30:59 > 0:31:00- Jimmy, look!- You did it!
0:31:00 > 0:31:03They're brown and they're not falling out.
0:31:03 > 0:31:06- Every time it needs to be like that, OK?- All the time.
0:31:09 > 0:31:11I can finally plate up.
0:31:11 > 0:31:13I don't even care that my arms are on fire.
0:31:15 > 0:31:16Three fish waffles away.
0:31:17 > 0:31:21The first part of this was such a disaster.
0:31:21 > 0:31:23I just need to remain calm and organised.
0:31:23 > 0:31:26I think I just need to be really methodical.
0:31:29 > 0:31:31Well done, Cherry. Just keep on doing it like that
0:31:31 > 0:31:34- and sending out like that, right? - OK.- OK. Service, please.
0:31:36 > 0:31:38My fish are happy, I'm happy.
0:31:39 > 0:31:42I'm probably going to burn the next batch but it's fine.
0:31:42 > 0:31:44I did one good one. OK.
0:31:48 > 0:31:51With lunch service drawing to a close...
0:31:51 > 0:31:54Audley, I need two marinated octopus in eight minutes.
0:31:54 > 0:31:55OK. OK, Chef.
0:31:56 > 0:31:59..Audley and Jimmy are under pressure
0:31:59 > 0:32:01to impress with their last orders.
0:32:01 > 0:32:03That is one hot cake.
0:32:03 > 0:32:05But things are looking good.
0:32:05 > 0:32:06Looking better, huh?
0:32:08 > 0:32:12I think this is going to be the one. I plated it up good.
0:32:12 > 0:32:16My last one, Chef. I think I've saved my best one till last.
0:32:16 > 0:32:18It's a bit cold.
0:32:18 > 0:32:21- It looks good, but we've got to just heat it up a bit.- Yes, please.
0:32:21 > 0:32:23It looks beautiful.
0:32:29 > 0:32:30What do you think, Chef?
0:32:32 > 0:32:34Jimmy, I think it looks beautiful, but it's dirty.
0:32:34 > 0:32:35Argh! Give it to me.
0:32:35 > 0:32:37- It's dirty round the sides. - I'll be right back.
0:32:37 > 0:32:38Here you go, Chef.
0:32:44 > 0:32:47- Fantastic, well done. - Thank you, Chef.
0:32:53 > 0:32:54Hey, never, ever give up.
0:32:54 > 0:32:56It took me five times but I never ever gave up
0:32:56 > 0:33:00and I think the chef's happy. Just a little bit. I think he's liking it.
0:33:00 > 0:33:02What do you think, Chef?
0:33:02 > 0:33:06- Jimmy, thank you. - Thank you, you're awesome.
0:33:06 > 0:33:10- Thank you.- Thanks for letting us cook in your kitchen.
0:33:10 > 0:33:11Service!
0:33:14 > 0:33:16With the mains finally finished,
0:33:16 > 0:33:20the focus is now on Cherry's last batch of pancakes.
0:33:20 > 0:33:21SHE MOUTHS
0:33:22 > 0:33:25- The pressure's on you, Cherry, now. - Just desserts. Yes, Chef.
0:33:38 > 0:33:40Come on, cherry, this is your last dish. Last push, come on.
0:33:40 > 0:33:42Fishy on a little dishy, Chef.
0:33:42 > 0:33:45- Call service.- Service, please!
0:33:45 > 0:33:47This is great, Cherry. You are my favourite today.
0:33:47 > 0:33:48So...
0:33:48 > 0:33:50do I get a gold star?
0:33:50 > 0:33:51You'll get a gold star.
0:33:51 > 0:33:52I want a gold star!
0:33:55 > 0:33:57That was hot, it was intense,
0:33:57 > 0:34:02I have about 25 burns on my hand, but I loved every minute of it.
0:34:02 > 0:34:03I really enjoyed myself.
0:34:03 > 0:34:06I think what I've learned today, definitely going to apply this
0:34:06 > 0:34:09in the MasterChef kitchen, so I think it's a win-win.
0:34:10 > 0:34:13It was wild. I mean, it was turbo.
0:34:13 > 0:34:16And I loved the pressure, so it was great fun.
0:34:19 > 0:34:23Across town, there's no letup for Gleb and David,
0:34:23 > 0:34:25who are swamped with orders.
0:34:25 > 0:34:29Right, David, you've got one pork coming now and you have five more.
0:34:29 > 0:34:32- FIVE pork on order? - Five pork on order, yeah.
0:34:32 > 0:34:33It's all going a bit crazy.
0:34:35 > 0:34:38I just want to concentrate on not burning them.
0:34:38 > 0:34:40Look at this fish!
0:34:40 > 0:34:43Looks good. It looks good!
0:34:45 > 0:34:47This is the last table. Keep going, yeah?
0:34:47 > 0:34:50Two pork, one halibut, three lamb and two gnocchi.
0:34:50 > 0:34:52- Yes, Chef. Thank you.- Yes, Chef.
0:34:52 > 0:34:56These are the last two so I've got to make them cracking.
0:34:59 > 0:35:02Talk about learning on the hoof, eh, Gleb?
0:35:02 > 0:35:04- It's great.- It's outrageous!
0:35:04 > 0:35:07A little bit slow, yeah, but I think it's to be expected, to be honest.
0:35:07 > 0:35:09- OK, let's go. I think I'm ready. - OK, Gleb.
0:35:09 > 0:35:11The main thing is they're not getting overawed,
0:35:11 > 0:35:14they're not panicking too much - they're staying quite calm.
0:35:14 > 0:35:17David and Gleb now need to perfectly co-ordinate
0:35:17 > 0:35:20the plating of their last dishes.
0:35:20 > 0:35:21I'm losing it.
0:35:24 > 0:35:2530 seconds, please.
0:35:30 > 0:35:32- Boom! - That looks absolutely stunning.
0:35:32 > 0:35:35That one? Beautiful. It's the nicest one you've done.
0:35:35 > 0:35:37Halibut, nice and golden brown, nice, and neat, and tidy.
0:35:37 > 0:35:40- Lovely, well done.- Thank you. - Away you go, good job.
0:35:42 > 0:35:45Thank you very much. That was super fast training.
0:35:46 > 0:35:48- Super fast training.- You did well.
0:35:51 > 0:35:53Bit hectic at one point but they kept their focus,
0:35:53 > 0:35:56they kept calm and they got through it. They did well.
0:35:56 > 0:35:58They did very well, actually, I have to say.
0:36:00 > 0:36:04I've learned a lot. I actually feel like I love cooking.
0:36:04 > 0:36:06Awesome day. Love it, love it.
0:36:09 > 0:36:12I will use a lot of what I've learned today
0:36:12 > 0:36:14with my next challenge.
0:36:15 > 0:36:19So, you never know - I might be about to create a masterpiece.
0:36:46 > 0:36:47Welcome back.
0:36:47 > 0:36:50Cook well and you'll stay in the competition.
0:36:51 > 0:36:54Disappoint us and you could well be going home.
0:36:56 > 0:36:58Your two courses, you've got one hour.
0:36:58 > 0:37:02At the end of this, one of you is going home.
0:37:03 > 0:37:05Ladies and gentlemen, let's cook.
0:37:19 > 0:37:22I'm feeling remarkably calm.
0:37:24 > 0:37:25I don't know why.
0:37:27 > 0:37:30It could be the calm before the storm.
0:37:30 > 0:37:31We shall soon find out.
0:37:34 > 0:37:36What's that main course, David?
0:37:36 > 0:37:38Right, well, this is inspired by a medieval dish.
0:37:38 > 0:37:43This goes back to the 12th century. It's a beef and red wine stew.
0:37:43 > 0:37:47- But it's almost a curry because it's so spiced.- With what?
0:37:47 > 0:37:50These are my mother's salted scones that I've been eating for years
0:37:50 > 0:37:52and she taught me how to cook last weekend.
0:37:52 > 0:37:54What's your second dish?
0:37:54 > 0:37:56This is a baked pear, again in red wine,
0:37:56 > 0:37:59with lots of honey and pine nuts.
0:37:59 > 0:38:02Less is more, I think you've taught me that.
0:38:02 > 0:38:05- Love the new David. LOVE the new David!- Thanks, Gregg.
0:38:09 > 0:38:12Dave is producing two dishes for us which he says
0:38:12 > 0:38:14are inspired from history.
0:38:15 > 0:38:17As long as they don't taste too historical,
0:38:17 > 0:38:21because historical food is usually pretty bland and pretty boring.
0:38:25 > 0:38:30I'm just going to cook something that I used to eat a lot,
0:38:30 > 0:38:33and show to John and Gregg what's the Russian culture is.
0:38:35 > 0:38:37The Russian restaurant in London is really expensive.
0:38:37 > 0:38:41So they don't have to go there - I'll just cook for them.
0:38:43 > 0:38:44What are you making?
0:38:44 > 0:38:50A Russian salad for a starter, and I'm making chicken burgers
0:38:50 > 0:38:52with porcini mushroom sauce and buckwheat.
0:38:52 > 0:38:56- Tell me about the chicken burger. I can't see any buns.- No buns.
0:38:56 > 0:38:58- Like a pate?- Yeah, like a pate.- OK.
0:38:58 > 0:38:59It's going to look very simple.
0:38:59 > 0:39:02That's what I used to eat all my childhood,
0:39:02 > 0:39:04and it's really delicious. It's yummy.
0:39:08 > 0:39:10Gleb is going back to his childhood
0:39:10 > 0:39:12and eating food that he knows very, very well.
0:39:12 > 0:39:14A classic Russian salad.
0:39:14 > 0:39:17The thing is, a Russian salad is all sort of creamy and quite thick.
0:39:19 > 0:39:21And I don't know how he's going to present it.
0:39:21 > 0:39:24I don't do how he's going to make it look pretty.
0:39:27 > 0:39:31- Did you draw that?- Yeah. Too much time on my hands, I think.
0:39:31 > 0:39:33- No, that's incredible. - Well, it's bizarre.
0:39:33 > 0:39:35My brain doesn't work normal, so...
0:39:38 > 0:39:40You know, you're always nervous.
0:39:40 > 0:39:44Even going on stage, you know, you've got those butterflies.
0:39:44 > 0:39:46And the moment you lose those it means you don't care,
0:39:46 > 0:39:49and I really care that I do well, so, yes, I'm nervous.
0:39:53 > 0:39:55What dishes are you making for us?
0:39:55 > 0:39:58I love steak so I'm making kind of a filet mignon
0:39:58 > 0:40:00on a crushed goat cheese potato.
0:40:00 > 0:40:03And then kind of a rainbow salad cos I love different coloured carrots.
0:40:03 > 0:40:06And then a panna cotta with a fruit reduction.
0:40:06 > 0:40:08Is there a dressing on your rainbow salad?
0:40:08 > 0:40:10Yes, well, there's two dressings.
0:40:10 > 0:40:13One is that chimichurri sauce. I call it Jimmy Churri sauce.
0:40:13 > 0:40:16Then I made a kind of citrus vinaigrette.
0:40:16 > 0:40:18- And the citrus one is for your salad?- Yes.
0:40:18 > 0:40:21- The Jimmy Churri?- It's for the steak.- It's for the steak.- Yeah.
0:40:24 > 0:40:26Filet mignon is a lovely thing.
0:40:26 > 0:40:29It's a small fillet of beef served with a sauce.
0:40:30 > 0:40:34I like it more well-done. I'm trying to make it what other people like.
0:40:35 > 0:40:39Dessert - panna cotta. As long as the panna cotta's set, we're fine.
0:40:40 > 0:40:44If it isn't going to set, we've got ourselves cream soup with fruit.
0:40:48 > 0:40:5130 minutes gone. 30 minutes left. Ding-ding!
0:40:55 > 0:40:57I've flown a long way from America to be here.
0:40:59 > 0:41:02So I've got to keep my game on.
0:41:04 > 0:41:06I'm smiling, but I'm focused.
0:41:10 > 0:41:13I mean, today I'm cooking a Jamaican dish, vegetable rundown.
0:41:13 > 0:41:16I add a little fish to it, which is my own little twist,
0:41:16 > 0:41:18- then I just put it on the top and steam it.- What's a rundown?
0:41:18 > 0:41:22It's just all vegetables. The coconut milk makes it a rundown.
0:41:22 > 0:41:25- And have you got a dessert, Audley? - Good old chocolate molten cake,
0:41:25 > 0:41:28which is another great dish. I'm going to put that together...
0:41:28 > 0:41:31Part of you sounds Jamaican, part of you sounds like an American
0:41:31 > 0:41:34- and part of you sounds cockney. - And that's who I am -
0:41:34 > 0:41:37I'm a man of the world, so I'm a bit of everything, so yeah, yeah.
0:41:37 > 0:41:40- Audley, I'm looking forward to it, mate.- Thanks, sir.
0:41:44 > 0:41:46Audley is cooking us a Jamaican rundown.
0:41:46 > 0:41:48I've never had a rundown before.
0:41:49 > 0:41:52If the fish is cooked just so, it could be truly delicious.
0:41:56 > 0:42:00I feel confident today because I've really done my homework.
0:42:01 > 0:42:03I've really practised them.
0:42:04 > 0:42:08I don't think there's anything more I could do, except bribe people.
0:42:10 > 0:42:16I am making miso marinated cod with a sweet potato stack.
0:42:16 > 0:42:20- Is there a dessert?- Madeira marinated prune and chocolate cake.
0:42:20 > 0:42:23- Whoa! - It's really good, I really love it.
0:42:23 > 0:42:24Are these your inventions?
0:42:24 > 0:42:26I have had the potato stack with miso cod before
0:42:26 > 0:42:30and it worked a treat, so I slightly stole that off a friend.
0:42:31 > 0:42:35Cherry is being really experimental, she's got a piece of cod
0:42:35 > 0:42:38covered in miso, served with sweet potato stack and avocado.
0:42:40 > 0:42:43And then she's got a cake made with prunes, Madeira, chocolate
0:42:43 > 0:42:44and no flour.
0:42:44 > 0:42:47It's always a bit of a nightmare to come out.
0:42:48 > 0:42:51I mean, she's right out there. She's in the modern world of food.
0:42:51 > 0:42:53I just hope it's not too confused.
0:43:06 > 0:43:08Agh!
0:43:12 > 0:43:14Audley dropped his first desserts on the floor
0:43:14 > 0:43:16and had to start all over again.
0:43:16 > 0:43:18And now he's getting in a right panic.
0:43:21 > 0:43:24Let's just hope they take less than ten minutes to cook.
0:43:30 > 0:43:33Three minutes left.
0:43:35 > 0:43:37Yeah, that's cooking so slow now.
0:43:39 > 0:43:41Ah, voila!
0:43:47 > 0:43:49Just 90 seconds.
0:44:06 > 0:44:08That's it, time is up.
0:44:08 > 0:44:09Stop.
0:44:14 > 0:44:16- Very medieval.- Very medieval.
0:44:18 > 0:44:21Audley, would you bring your Jamaican fish over here, please?
0:44:34 > 0:44:37Audley's main is a Jamaican rundown.
0:44:37 > 0:44:39Spiced fillet of sea bream
0:44:39 > 0:44:44with vegetables cooked in chilli and coconut milk,
0:44:44 > 0:44:47all served with a coconut fish sauce.
0:44:53 > 0:44:58I could eat that all day long. That is really tasty.
0:44:58 > 0:45:01Really, really lovely. Do you know what I really like about it?
0:45:01 > 0:45:03It's the fresh, sweet vegetables
0:45:03 > 0:45:05with the warm, fresh coconutty sauce.
0:45:05 > 0:45:09Which is great. The fish on top is cooked beautifully, falls apart.
0:45:09 > 0:45:11It makes me feel good inside.
0:45:11 > 0:45:13I'm really happy to hear that.
0:45:13 > 0:45:18I'm not sure about sweet peppers and carrots. It's a little sweet for me.
0:45:18 > 0:45:22But undoubtedly your fish is cooked really well. I love your sauce
0:45:22 > 0:45:25with the fiery heat of that chilli.
0:45:26 > 0:45:30For dessert, Audley has baked a molten chocolate cake
0:45:30 > 0:45:33served with vanilla cream and berries.
0:45:41 > 0:45:44The flavour of your pudding itself, it's like chocolate mousse,
0:45:44 > 0:45:46and I quite like that.
0:45:46 > 0:45:48There are ways of making this look a lot better.
0:45:48 > 0:45:49But you did get in a bit of a panic.
0:45:49 > 0:45:52The fact you've got a dessert up, I'm really pleased about.
0:45:52 > 0:45:54So am I.
0:45:54 > 0:45:58That is lovely. That is really lovely. Beautiful.
0:45:58 > 0:46:01Chocolate Chantilly, very, very well done.
0:46:01 > 0:46:04You can cook, you've got a light touch, that's a good pud.
0:46:09 > 0:46:11- Well done.- You scored.
0:46:11 > 0:46:14- Way to go, man. - That was really good.
0:46:17 > 0:46:18Guys.
0:46:20 > 0:46:25David's main course is a medieval-inspired spiced beef
0:46:25 > 0:46:30and red wine stew, served with his mother's salted scones.
0:46:31 > 0:46:34Big question marks for me over the appearance of this dish,
0:46:34 > 0:46:36- cos that is massive.- Yeah.
0:46:42 > 0:46:45Your sauce is a nice consistency,
0:46:45 > 0:46:48but I find the whole spice thing overpowering.
0:46:49 > 0:46:52That mace is really strong. Allspice - really, really strong.
0:46:52 > 0:46:54I like your mum's salted scones, they are good.
0:46:54 > 0:46:56She's been cooking them for years.
0:46:56 > 0:46:59I like the way you cook the beef, it's soft, it's nice,
0:46:59 > 0:47:01it's very nice. However, I find it far too sweet.
0:47:01 > 0:47:04- OK.- The appearance of that isn't right, though, mate.
0:47:04 > 0:47:08- That needs to be in a small bowl, and dump the tomatoes.- OK.
0:47:09 > 0:47:12For dessert, David has made baked pear
0:47:12 > 0:47:15served with a cinnamon and red wine sauce,
0:47:15 > 0:47:19honey, whipped cream and pine nuts.
0:47:21 > 0:47:23- I'd like that pear to be peeled. - Yeah.
0:47:23 > 0:47:26Because the pear skin, once it's been roasted,
0:47:26 > 0:47:28is going to be quite chewy.
0:47:29 > 0:47:30Yeah, see, there you go.
0:47:32 > 0:47:35- That's more appealing.- OK.
0:47:44 > 0:47:46The pear inside is really lovely
0:47:46 > 0:47:48and the honey round the outside,
0:47:48 > 0:47:50which is all reduced, is lovely and sticky.
0:47:50 > 0:47:52I even like the red wine, the bit of acidity.
0:47:52 > 0:47:55For me, your pine nuts, they just need to be toasted.
0:47:55 > 0:47:57They've gone a bit waxy and they stick in your teeth.
0:47:57 > 0:48:01- It could just be executed a little bit better.- Sure, yeah.
0:48:01 > 0:48:03That's a beautifully softened pear.
0:48:03 > 0:48:07The new one for me is the pine nuts, they're bitter and almost oily.
0:48:07 > 0:48:10- Yeah.- I like your dessert. - Thank you.
0:48:13 > 0:48:15I feel completely relieved that's over.
0:48:15 > 0:48:18It wasn't a slating, so I think I'm getting better.
0:48:18 > 0:48:22Wowser! God, that is much more intense than the first time round.
0:48:23 > 0:48:28For her main course, Cherry has made miso-marinated cod
0:48:28 > 0:48:30with a sweet potato, carrot,
0:48:30 > 0:48:34avocado, beetroot and tortilla chip stack.
0:48:39 > 0:48:41Your cod is cooked beautifully.
0:48:41 > 0:48:45I love it, it falls apart, it's got that lovely sweet stickiness
0:48:45 > 0:48:48from that fermented bean around the outside, the miso.
0:48:48 > 0:48:52Next to it is, um... a pile of interestingness.
0:48:53 > 0:48:59I've never had a salad on top of cooked mashed sweet potato before.
0:48:59 > 0:49:03It's like a sort of beauty and the beast on a plate.
0:49:03 > 0:49:05I think your cod is cooked really well.
0:49:05 > 0:49:09How that sauce and that sweet potato is supposed to match together,
0:49:09 > 0:49:11I don't know. I really, really don't know.
0:49:11 > 0:49:15But I'm intrigued...and impressed...
0:49:16 > 0:49:18..and...bewildered.
0:49:21 > 0:49:26Cherry's dessert is a flourless prune and Madeira chocolate cake
0:49:26 > 0:49:28served with Chantilly cream.
0:49:35 > 0:49:39Sweet, sticky prunes, Madeira and chocolate, I find an overload.
0:49:39 > 0:49:42It's very, very strong,
0:49:42 > 0:49:43very, very heavy.
0:49:45 > 0:49:48Prunes soaked in booze that are warming.
0:49:48 > 0:49:50Sticky chocolate cake with sweetened cream.
0:49:50 > 0:49:53Yeah, it's a choc indulgence.
0:49:53 > 0:49:55I'm not sure I like all your combinations,
0:49:55 > 0:49:56but I do admire your skill.
0:49:56 > 0:49:58I do like a new experience.
0:50:02 > 0:50:06I wanted to give them something that would interest them,
0:50:06 > 0:50:10so I'm so happy that they were intrigued by it.
0:50:12 > 0:50:15Gleb's starter is a Russian salad,
0:50:15 > 0:50:17made up of diced potatoes,
0:50:17 > 0:50:22carrots, peas, smoked Russian sausage and mayonnaise,
0:50:22 > 0:50:26served with bread, spring onions and a shot of vodka.
0:50:26 > 0:50:29- No, you don't sip it.- I'm not going to drink the whole lot, mate,
0:50:29 > 0:50:31or I won't to be able to stand up any more.
0:50:31 > 0:50:34You have to smell the bread, eat the bread
0:50:34 > 0:50:36and then you take the spring onion, put it in the salt,
0:50:36 > 0:50:39and have a little bite, and then you eat the salad.
0:50:44 > 0:50:47Your salad is a very nice salad, it's creamy with mayonnaise,
0:50:47 > 0:50:51and the two flavours are the sweetness of pea and carrot
0:50:51 > 0:50:55and the lovely, light smokiness of that soft sausage.
0:50:55 > 0:50:58And I do like the theatre that goes around the outside of it.
0:51:00 > 0:51:02As Russian salads go, it's a good Russian salad.
0:51:02 > 0:51:05I like the sweetness of the peas,
0:51:05 > 0:51:08I'd like the salad itself to just be seasoned a bit more.
0:51:08 > 0:51:11And, after drinking the vodka, I think there's two of you.
0:51:14 > 0:51:17Gleb's main is a fried chicken burger
0:51:17 > 0:51:22with a creamy porcini mushroom sauce and buckwheat.
0:51:27 > 0:51:30I really like your porcini sauce.
0:51:30 > 0:51:33I think that's creamy and really strong, very good.
0:51:33 > 0:51:36And I love your chicken burgers.
0:51:36 > 0:51:41It's so ridiculously light, it's crisp on the outside, nice flavour.
0:51:41 > 0:51:44The wheat, the buckwheat, is a bit bland.
0:51:46 > 0:51:50Your chicken burger, it tastes of chicken, it's really well seasoned.
0:51:50 > 0:51:53Your sauce of mushrooms is delicious.
0:51:53 > 0:51:55- I admire what you're doing. - Thank you.
0:52:00 > 0:52:03Fabulous. Well done, you. That was really good.
0:52:03 > 0:52:05Oh, man! I was nervous.
0:52:05 > 0:52:09I am very proud of myself that I pulled off
0:52:09 > 0:52:13two complicated Russian dishes in an hour.
0:52:17 > 0:52:18Finally, it's Jimmy.
0:52:19 > 0:52:24His main is filet mignon on crushed goat's cheese potatoes
0:52:24 > 0:52:28with a balsamic glaze and caper berries,
0:52:28 > 0:52:31topped with his Jimmy Churri sauce,
0:52:31 > 0:52:35served with a goat's cheese and citrus dressing salad.
0:52:40 > 0:52:43I love your beef. It's been cooked really well.
0:52:43 > 0:52:45And the mashed potato is well-made.
0:52:45 > 0:52:49I think we may have one sweet flavour too many,
0:52:49 > 0:52:51- and that's the balsamic.- OK.
0:52:51 > 0:52:55- But I really enjoyed that steak, really enjoyed it.- Great.
0:52:55 > 0:52:58Your beef is cooked beautifully, it's soft, it's tender.
0:52:58 > 0:53:00Your chimichurri across the top is delicious
0:53:00 > 0:53:03with your potatoes and your capers.
0:53:03 > 0:53:07Your salad is great. But, for me, they don't belong on the same plate.
0:53:07 > 0:53:09You like to put two courses on one plate.
0:53:12 > 0:53:16For dessert, Jimmy has made a vanilla panna cotta
0:53:16 > 0:53:18with a berry compote.
0:53:24 > 0:53:29That is a beautiful, vanilla, cold, wobbly panna cotta
0:53:29 > 0:53:32with a very nice, sweet, natural compote across the top.
0:53:32 > 0:53:34I've got a sweet tooth,
0:53:34 > 0:53:36- you've obviously got a sweet tooth. - Oh, yes.
0:53:36 > 0:53:39Cos that is packed full of sugar. Very, very nice, Jimmy.
0:53:40 > 0:53:44- I've got no complaints about your dessert at all, Jimmy.- Wonderful.
0:53:44 > 0:53:47- I'm properly surprised by this. - Very good.
0:53:51 > 0:53:54Good job. Awesome.
0:53:54 > 0:53:58- Seriously, well done. - I still mix things too much.
0:53:59 > 0:54:02We're going to ask you to step out for a little while.
0:54:02 > 0:54:05We're going to have a little chat because, at the end of this,
0:54:05 > 0:54:08when we call you back in, one of you will be leaving the competition.
0:54:08 > 0:54:11Thanks very much indeed, thank you, off you go.
0:54:22 > 0:54:26A fascinating day today. Stuff we've never seen on MasterChef before.
0:54:26 > 0:54:29They've really risen to the challenge.
0:54:29 > 0:54:31I think the one for me today
0:54:31 > 0:54:34who has hit the nail on the head again is Audley.
0:54:34 > 0:54:37You liked Audley's fish dish more than I did.
0:54:37 > 0:54:39I was not that much in love with the veg.
0:54:39 > 0:54:42However, loved Audley's chocolate dessert,
0:54:42 > 0:54:44so I'm happy for Audley to go through.
0:54:46 > 0:54:49Jimmy surprised me today, he actually came back fighting.
0:54:49 > 0:54:51I loved the beef that he cooked.
0:54:51 > 0:54:54As for his dessert, I think his dessert was lovely.
0:54:54 > 0:54:57I'm impressed by Jimmy and his efforts today
0:54:57 > 0:54:59and I do I admire how far he's come.
0:55:00 > 0:55:03Cherry has obviously got an eye for presentation.
0:55:03 > 0:55:05Some of her ideas are a little bit odd.
0:55:05 > 0:55:08However, I think she's shown she's got a good touch
0:55:08 > 0:55:10in the way she cooked that cod and that cake.
0:55:12 > 0:55:16I liked David's dessert, the pear, the honey, the red wine sauce.
0:55:16 > 0:55:18That made sense, that was lovely.
0:55:18 > 0:55:21David's first course of beef stew
0:55:21 > 0:55:23with four tomatoes round the outside,
0:55:23 > 0:55:24rich with mace and allspice,
0:55:24 > 0:55:26for me was just too powerful.
0:55:28 > 0:55:32Gleb gave us two dishes inspired by his youth.
0:55:32 > 0:55:35I would have liked a little bit more seasoning with that Russian salad.
0:55:35 > 0:55:37I like a lot of what Gleb does.
0:55:37 > 0:55:41I've never seen anybody cook chicken that way,
0:55:41 > 0:55:42and it was delightful.
0:55:46 > 0:55:48It's not easy to push one of these out, is it?
0:55:48 > 0:55:50But that's what we have to do right now.
0:56:00 > 0:56:02Well done for your hard work.
0:56:02 > 0:56:05I didn't expect the sort of food you delivered today.
0:56:05 > 0:56:08There were dishes here that neither John nor I had ever tasted before.
0:56:08 > 0:56:12After years and years of MasterChef, you can still learn something.
0:56:14 > 0:56:15The person leaving us...
0:56:27 > 0:56:29- ..is David.- Thank you.
0:56:30 > 0:56:34- Thanks, David.- OK, thanks, guys. Cheerio.
0:56:39 > 0:56:42I leave MasterChef with not one regret.
0:56:42 > 0:56:47Because, from now on, a new thing in my life is going to be cooking.
0:56:48 > 0:56:52So, it's a win-win, I'm off, it's been fantastic.
0:56:55 > 0:56:57It goes like this.
0:56:58 > 0:57:01It feels good. It's a massive relief.
0:57:03 > 0:57:05It's not a lot of fun to fly all the way over here from America
0:57:05 > 0:57:07only to be flying back home,
0:57:07 > 0:57:09so I'm grateful that I get to stay on the show.
0:57:10 > 0:57:13I was a little bit nervous, but I feel great.
0:57:13 > 0:57:15One down, another - many, I hope - to go.
0:57:16 > 0:57:19After the first round, I thought it was all disaster.
0:57:19 > 0:57:21I want to stay here as long as they'll let me.
0:57:25 > 0:57:27Tomorrow night...
0:57:27 > 0:57:29What do you do with this?
0:57:29 > 0:57:32..the four celebrities have to work in teams...
0:57:32 > 0:57:34- Did you not look in the oven?- No.
0:57:34 > 0:57:39- You're on the cheese! - I'm going to do the cheese.
0:57:39 > 0:57:42..before cooking their best two courses to stay in the competition.
0:57:42 > 0:57:45I love everything about it, it's sensational.