Episode 8

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

0:00:04 > 0:00:07'We've got ourselves 20 celebrities who want to show us

0:00:07 > 0:00:10'how good they are in the kitchen.'

0:00:10 > 0:00:13I think I've gained ten pounds since I started the show!

0:00:13 > 0:00:15But I'm having fun.

0:00:15 > 0:00:17'Many of them can sing, dance, act.'

0:00:17 > 0:00:21We don't care about that. What we care about is whether they can cook.

0:00:21 > 0:00:24I'm really hopeful that I can show them that,

0:00:24 > 0:00:27hey, this boxer's not just a guy with a punch,

0:00:27 > 0:00:29he can actually cook in the kitchen.

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.

0:00:43 > 0:00:46This week's MasterChef heats continue.

0:00:46 > 0:00:49Last night, the celebrities got their first sense

0:00:49 > 0:00:51of the scale of the competition.

0:00:51 > 0:00:53Cherry, that's an absolute disaster!

0:00:53 > 0:00:55- Please just start again, let's do it again.- OK.

0:00:55 > 0:00:57This is not cooked, it's raw. Please start again.

0:00:57 > 0:01:01I'm getting it, I'm getting it. Oh, yeah!

0:01:02 > 0:01:04But despite giving it his all,

0:01:04 > 0:01:07antiques expert David Harper went home.

0:01:07 > 0:01:08Thanks, guys.

0:01:08 > 0:01:10Now, the remaining four

0:01:10 > 0:01:13are back to fight for their place in the semifinals.

0:01:15 > 0:01:20I'm so relieved to have survived the last round. I'm back for more.

0:01:20 > 0:01:24I just need to take a breath and stay calm.

0:01:24 > 0:01:30Your adrenaline just goes up right here, and I love it.

0:01:31 > 0:01:34We all like to be in a comfort zone where we know what we're doing.

0:01:34 > 0:01:37Whichever way it goes, I'm going to roll with the punches.

0:01:37 > 0:01:40'I think I'm great at thinking on my feet on stage.'

0:01:40 > 0:01:43But this is a totally different kind of stage, you know.

0:01:43 > 0:01:46You can't talk your way out of bad food!

0:02:04 > 0:02:07Welcome back. You've worked really hard to be here

0:02:07 > 0:02:10and now we are going to step it up a little bit.

0:02:11 > 0:02:15The next two tasks are all about teamwork.

0:02:15 > 0:02:19Without knowing it, you've already put yourselves into teams.

0:02:19 > 0:02:22Look, red apron, blue apron, they're the teams.

0:02:22 > 0:02:27You are about to attempt a MasterChef invention relay.

0:02:29 > 0:02:33Each team is going to be tasked with cooking a main course and a dessert.

0:02:33 > 0:02:36And you will have one hour and five minutes to do it in.

0:02:36 > 0:02:40You need to decide which team member's going to go first.

0:02:43 > 0:02:46- THEY WHISPER:- You go first.- OK. - You start, yeah.

0:02:48 > 0:02:51- If you start it, then I can kind of know where you're headed.- OK, OK.

0:02:51 > 0:02:52- Is that cool?- Yeah, that's cool.

0:02:52 > 0:02:55- Red team, who's going first? - Cherry.- Cherry's going first.

0:02:55 > 0:02:57- Blue team, who's going first? - Me, sir.

0:02:57 > 0:02:59Audley's going first, brilliant.

0:02:59 > 0:03:02Those people who are going second can leave us now, thank you.

0:03:02 > 0:03:03- Oh, OK.- Good luck, buddy!

0:03:05 > 0:03:06Right on.

0:03:13 > 0:03:16So far away! Bye!

0:03:21 > 0:03:23Reveal the ingredients, please.

0:03:26 > 0:03:31Cherry and Audley must now create a main course using the turkey,

0:03:31 > 0:03:35and a dessert using at least one of the three types of berries -

0:03:35 > 0:03:38gooseberries, blackberries and cranberries.

0:03:39 > 0:03:43Your 25 minutes' cooking time starts now.

0:03:48 > 0:03:51They can also choose from a larder of ingredients

0:03:51 > 0:03:58including rhubarb, figs, carrots and fennel.

0:03:58 > 0:04:00I'll cook with some of these.

0:04:05 > 0:04:08In some ways, I wish I wasn't going second!

0:04:08 > 0:04:10Mm. Yeah.

0:04:10 > 0:04:12'I don't want to let Audley down.

0:04:12 > 0:04:14'I don't want to have him punch my face!'

0:04:14 > 0:04:15THEY LAUGH

0:04:29 > 0:04:31'I'm really confident in her.'

0:04:31 > 0:04:34I think Cherry's got it and she's going to kill it.

0:04:36 > 0:04:39- Cherry?- Hello. - What do you reckon?

0:04:39 > 0:04:43I reckon I'm going to do a turkey leg

0:04:43 > 0:04:45with thyme and rosemary and garlic

0:04:45 > 0:04:48and potato wedges.

0:04:48 > 0:04:51- Dessert? - I'm going to do some baked figs

0:04:51 > 0:04:54with blueberries in a little bit of masala

0:04:54 > 0:04:57- and some whipped cream. - What really impresses me is that

0:04:57 > 0:05:00not only are you going to do those two dishes, but you're going to turn

0:05:00 > 0:05:03- the blackberry into a blueberry. - I mean a blackberry!

0:05:03 > 0:05:05That really impresses me!

0:05:05 > 0:05:07You can't get the whole dish done yourself.

0:05:07 > 0:05:10How are you going to leave a message to your mate?

0:05:10 > 0:05:12I'm going to slice up the potatoes

0:05:12 > 0:05:14and parboil them in the shape of wedges

0:05:14 > 0:05:18so that he knows it's a wedge-type action.

0:05:18 > 0:05:20And I'm going to put these in a tray with the masala

0:05:20 > 0:05:24next to the cream to show him that's what the vibe is.

0:05:27 > 0:05:30Whatever she's going to plan to cook,

0:05:30 > 0:05:32I'll have to come in with

0:05:32 > 0:05:36a clear idea how to continue it and finish it.

0:05:40 > 0:05:42Cherry's got a nice idea and that is to fry the turkey leg.

0:05:42 > 0:05:45She's got the turkey leg off, she's going to put it in the oven.

0:05:45 > 0:05:49Cook that with some herbs, and she's got some lovely veg to do with it.

0:05:49 > 0:05:51She wants to bake some figs.

0:05:51 > 0:05:54Mix some masala wine in with some cream.

0:05:54 > 0:05:57Add the blackberries to it as well. Nice idea.

0:05:57 > 0:05:59The point is, is Gleb going to know

0:05:59 > 0:06:02what Cherry's up to when he comes in?

0:06:02 > 0:06:05If I walk in and I see something completely foreign to me -,

0:06:05 > 0:06:08I don't know what it is and I don't know what to do with it -

0:06:08 > 0:06:11that will be a complete disaster.

0:06:20 > 0:06:24It's a big challenge. I'm so glad I'm with Audley

0:06:24 > 0:06:27cos he really has a great sense of cooking different meats.

0:06:27 > 0:06:32I'm really hoping that he'll prepare at least some kind of main,

0:06:32 > 0:06:35whatever that is, and at least leave me clues for a dessert.

0:06:35 > 0:06:37- JIMMY LAUGHS - Because, if not,

0:06:37 > 0:06:39I am in deep yoghurt!

0:06:40 > 0:06:42What are you going to make?

0:06:42 > 0:06:44I'm going to make a turkey with rice.

0:06:46 > 0:06:48I'm going to braise it. I'm going to do some celery, carrots,

0:06:48 > 0:06:49a little bit of wine.

0:06:49 > 0:06:51What are you going to leave for Jimmy to do?

0:06:51 > 0:06:53I'm going to have some rice on the pot

0:06:53 > 0:06:57so hopefully Jimmy turns on the pot with the rice.

0:06:57 > 0:07:00- So you've got a plan, then?- I've got a little bit of a plan.- Good man.

0:07:00 > 0:07:03Is that carrot, onion and rhubarb?

0:07:04 > 0:07:06Why did I think that was a version of celery?

0:07:07 > 0:07:09Thank you for telling me that was rhubarb, because...

0:07:09 > 0:07:11It could be nice!

0:07:11 > 0:07:13I have no clue. Do you reckon it could be in there?

0:07:13 > 0:07:15I think that could be an absolute disaster.

0:07:15 > 0:07:17I wasn't planning on looking at rhubarb.

0:07:19 > 0:07:23You haven't done any cooking yet and you've got about eight minutes left.

0:07:27 > 0:07:32The worst-case scenario is it's just raw materials sitting out there

0:07:32 > 0:07:35and I've got 20 minutes to put it together.

0:07:55 > 0:07:56Jimmy's a sharp guy,

0:07:56 > 0:07:58he's going to figure out what's going on here, yeah.

0:07:58 > 0:08:02He's going to be seeing a fruit compote

0:08:02 > 0:08:05with whipped cream, Greek yoghurt and honey. Very simple,

0:08:05 > 0:08:07but it will be effective.

0:08:07 > 0:08:10And then hopefully he will figure out to turn the rice on.

0:08:10 > 0:08:13I actually think the team of Jimmy and Audley

0:08:13 > 0:08:18could be a fascinating one because Jimmy is quite creative.

0:08:18 > 0:08:20Audley is pretty classic and quite safe.

0:08:20 > 0:08:23What Jimmy might do is just push Audley that little bit further on.

0:08:35 > 0:08:37With three minutes to go, what have you left him?

0:08:37 > 0:08:40I want him to make a masala Chantilly cream.

0:08:40 > 0:08:44I've left all the ingredients here. I feel like that's quite clear.

0:08:44 > 0:08:47And then in here I've got roasted tomatoes,

0:08:47 > 0:08:51a turkey leg, baked figs and blackberries in masala.

0:08:51 > 0:08:54You think he won't look at that and think that goes in it?

0:08:54 > 0:08:55He won't look at that, and that goes in it?

0:08:55 > 0:08:58He won't look down here, think that goes in it?

0:08:58 > 0:08:59- I'm really hoping not.- Right, OK.

0:09:01 > 0:09:04I'm hoping that I'm going to just go in there, chill for 25 minutes.

0:09:04 > 0:09:08She's going to come in, we finish it off together and present it.

0:09:08 > 0:09:09Boom! Team work.

0:09:11 > 0:09:14I feel like it's fairly self-explanatory.

0:09:14 > 0:09:17These are obviously chips to be fried.

0:09:17 > 0:09:22I just want him to not touch anything else.

0:09:22 > 0:09:2590 seconds, then your mates are going to come in.

0:09:26 > 0:09:28You need to get it in the oven, mate,

0:09:28 > 0:09:30otherwise they're not going to cook.

0:09:33 > 0:09:36That's just so clear, isn't it?

0:09:40 > 0:09:42OK, it's change-over time.

0:09:42 > 0:09:44- Go get 'em, buddy.- OK, let's go.

0:09:45 > 0:09:47Go!

0:09:58 > 0:10:00- Wow.- That was a really fun challenge.- Yeah.

0:10:15 > 0:10:18I've tried to be as clear as possible for Gleb

0:10:18 > 0:10:20so he didn't have to guess too much.

0:10:22 > 0:10:24I'm hoping it's pretty self-explanatory.

0:10:24 > 0:10:25GLEB TUTS

0:10:27 > 0:10:31What do you do with this? Like, what would you do with this?

0:10:34 > 0:10:38Everything that Cherry covered over to hide,

0:10:38 > 0:10:41Gleb immediately uncovered and thought it had to be used.

0:10:44 > 0:10:46- What has she left you? - She left me turkey,

0:10:46 > 0:10:50so she started a turkey. There's a sign, er, veggies, boil the veggies,

0:10:50 > 0:10:54fry the potatoes. And then there's chicken stock or something.

0:10:54 > 0:10:57Is that all she's left you? She hasn't hidden anything anywhere?

0:10:57 > 0:10:59- No.- All right, good.

0:11:02 > 0:11:04So Gleb has seen the vegetables Cherry's left.

0:11:04 > 0:11:08He saw the potato wedges that Cherry's left.

0:11:08 > 0:11:11What he hasn't looked at is the oven.

0:11:11 > 0:11:14He doesn't know that there's anything in the oven.

0:11:21 > 0:11:23That's that oil.

0:11:31 > 0:11:35Holy moly macaroni! I'm like, what is this?

0:11:40 > 0:11:44He's cooking the chicken leg or turkey leg in there.

0:11:44 > 0:11:47And he's got some of this going, put it over the top of it,

0:11:47 > 0:11:49and some stock of some sort.

0:11:50 > 0:11:53I've done a turkey, I've done a little pot of mirepoix,

0:11:53 > 0:11:56but there weren't no celery. It's rhubarb. Rhubarb does not work.

0:11:56 > 0:11:58He said, "Oh, it might be interesting." I'm like, "Er..."

0:12:00 > 0:12:04I don't really see a dessert other than he's left some fruit out.

0:12:04 > 0:12:06I put all of the dessert in one place.

0:12:06 > 0:12:08The cream's there, the sugar's there,

0:12:08 > 0:12:11so he'll figure that's the dessert. He's a sharp guy.

0:12:11 > 0:12:14I want to do something a little bit different.

0:12:15 > 0:12:17- HE WHISPERS:- He wants to do a bit something different!

0:12:26 > 0:12:29Jimmy, you seem like you're under control here.

0:12:29 > 0:12:31I don't know how much control I'm having.

0:12:31 > 0:12:33Do you think he's left you in a good shape?

0:12:33 > 0:12:36- I think he's started the main off really nicely.- Right.

0:12:36 > 0:12:39I'm just worried about the dessert, really.

0:12:39 > 0:12:42OK, so what's your idea of the dessert, then?

0:12:42 > 0:12:45- My idea was that we do some of the berries.- Yes.

0:12:45 > 0:12:48And then create some kind of a cookie topping.

0:12:48 > 0:12:51- In here, you've got gooseberries and blackberries.- Uh-huh.

0:12:51 > 0:12:54- Have you cooked with gooseberries before?- Never.

0:12:54 > 0:12:57- Have you tasted one?- Yeah.- What do they taste like?- A bit bitter.

0:12:57 > 0:12:58- They're sharp, aren't they?- Yeah.

0:12:58 > 0:13:00- So, with a bit of sugar, do you think?- Oh, yeah.

0:13:07 > 0:13:09Jimmy wants to make a cookie crust for the top of his dessert.

0:13:09 > 0:13:11So he got some sugar, he got some butter,

0:13:11 > 0:13:14he got some flour and a couple of eggs and put it all in a bowl.

0:13:14 > 0:13:17Still, the texture's wrong, it's too floury.

0:13:17 > 0:13:19There are eggs in it.

0:13:19 > 0:13:20A bit more like a pudding mix.

0:13:22 > 0:13:25By default, it could be a lovely, light sponge pudding

0:13:25 > 0:13:27sitting atop some fruit.

0:13:27 > 0:13:28It could be a wonderful thing.

0:13:28 > 0:13:30It could be something really awful!

0:13:31 > 0:13:33Cool!

0:13:35 > 0:13:3715 minutes before your partners come back in.

0:13:44 > 0:13:47It's so hard to, um, to kind of figure it out.

0:13:49 > 0:13:53I don't know how to do this red wine with sauce.

0:13:53 > 0:13:57It's kind of foreign to me.

0:13:57 > 0:13:59So I've no idea.

0:13:59 > 0:14:01I have a lot of faith in Gleb.

0:14:01 > 0:14:04Watching him cook, he's got skill, he's thoughtful,

0:14:04 > 0:14:07he's very artistic with his presentation.

0:14:07 > 0:14:09And he likes healthy food.

0:14:09 > 0:14:12I think he's got finesse.

0:14:12 > 0:14:14And I think he'll do us proud.

0:14:14 > 0:14:17You've cooked the veg, you've cooked the potatoes,

0:14:17 > 0:14:18you've cooked some turkey.

0:14:18 > 0:14:20What's your dessert going to be?

0:14:20 > 0:14:26Whipped cream with some berries. I think.

0:14:26 > 0:14:29Cherry, I'm sorry if I'm screwing up your dessert,

0:14:29 > 0:14:34but that's what this tells me to do.

0:14:35 > 0:14:38This cookie isn't setting up, though.

0:14:38 > 0:14:41- A watched kettle doesn't boil, does it?- Yeah, that's true.

0:14:41 > 0:14:43How long do you think a cookie's going to take to cook?

0:14:43 > 0:14:45- 15?- 15... - TIMER BEEPS

0:14:45 > 0:14:48- What's that timer doing? What's that for?- That's not my timer.

0:14:48 > 0:14:50It is, it's on your bench.

0:14:50 > 0:14:53- Audley must have left me a clue. - Do you think so?

0:14:53 > 0:14:56That probably means pull the chicken out, I bet.

0:14:56 > 0:15:00I'm really confident that Jimmy's going to get what I started.

0:15:00 > 0:15:05And Jimmy's going to carry on the ship like a captain that he is.

0:15:05 > 0:15:07- Jimmy, look! - I know, it's pro!- Look at that.

0:15:07 > 0:15:10- Looking cool, man! - It's going to be awesome!

0:15:10 > 0:15:12Team Blue, Team Blue, Team Blue!

0:15:14 > 0:15:17This is fun, I like it.

0:15:17 > 0:15:20Two minutes before your partners come back.

0:15:20 > 0:15:24And you work on the dish together, or they rescue it for you.

0:15:30 > 0:15:32Do you think Cherry did enough work?

0:15:32 > 0:15:35She did perfect, because she prepped everything, so...

0:15:35 > 0:15:38- She didn't cook the turkey, though, did she?- She didn't cook the turkey.

0:15:38 > 0:15:41- Because she probably knew I can cook the turkey.- OK.

0:15:47 > 0:15:51Almost, nearly there. Cool.

0:15:53 > 0:15:57I'm thinking this isn't a good idea, but...

0:15:57 > 0:16:00- we'll see. - Your partners are coming back.

0:16:00 > 0:16:02- You can save everything with butter. - OK, yeah.

0:16:06 > 0:16:09- JIMMY:- Run, come on!

0:16:09 > 0:16:12- I've got some rice going.- You superstar.- You put that on the top.

0:16:12 > 0:16:15I mean the bottom. And then this is cooked perfectly, your turkey leg.

0:16:15 > 0:16:18Thank goodness you were smart, it's nice and crispy.

0:16:18 > 0:16:21- Turkey, pan-fried turkey. I didn't know what to do with the sauce. - Lovely.

0:16:21 > 0:16:24- That's great.- I'm doing this. - It is completely different, and I'm loving it.

0:16:24 > 0:16:28- That's great.- Whipped cream? - Yes. Great!

0:16:28 > 0:16:30Should we put some vanilla in it?

0:16:30 > 0:16:33And then I've got a little cobbler baking.

0:16:34 > 0:16:37Jimmy, there's nothing to do!

0:16:37 > 0:16:41- Where are the figs?- The figs. - The figs.

0:16:41 > 0:16:43- Oh, did you not see the figs? - No, I didn't see the figs.

0:16:43 > 0:16:48- The figs are down here. Oh, sugar! Did you not look in the oven?- No.

0:16:48 > 0:16:51That's fine. Quick, let's have a look. It's all fine. Totally fine.

0:16:51 > 0:16:55- Can you get the figs out? They're underneath.- Damn!

0:16:55 > 0:16:56He didn't open the oven!

0:16:56 > 0:16:59- It's the truth. - He didn't look in the oven.

0:16:59 > 0:17:02- Didn't look in the oven.- Do you know the stuff you covered over?- Yeah.

0:17:02 > 0:17:06- Gleb immediately uncovered because he thought that was a sign. - Oh, my God.

0:17:06 > 0:17:10That's why women and men think totally different.

0:17:10 > 0:17:14Gleb, I thought, "I can't tell him to look in the oven, it's cheating."

0:17:14 > 0:17:17- I thought, "Gleb, look in the oven. Look in the oven."- That's so good.

0:17:19 > 0:17:22Gleb works really hard but, because he didn't look in the oven,

0:17:22 > 0:17:24he did a load of work that was unnecessary.

0:17:24 > 0:17:27So we had two lots of turkey, we're only going to eat one.

0:17:27 > 0:17:28Do you think this?

0:17:28 > 0:17:32- I'm wondering whether this one might be nice and crispy.- Yeah.

0:17:32 > 0:17:34- Do you mind?- We'll do that, yeah.

0:17:36 > 0:17:40- I've got a little sauce here.- It's too much. Too watery, you know?

0:17:40 > 0:17:45- So you're going to need some flour in it.- Yeah, just a little bit. Oh. OK.

0:17:45 > 0:17:47Happy with all the flour he put in?

0:17:47 > 0:17:50- I was going to put some wine and cream in there.- Oh, that's better.

0:17:50 > 0:17:53Wine and cream. But it's OK. Jimmy, it's no problem.

0:17:53 > 0:17:56- I'll get out of your way. - Yeah, just check on the dessert.

0:17:56 > 0:17:59Throwing the flour in it, you know...

0:17:59 > 0:18:02Jimmy so wants to be part of a team, he's trying really, really hard.

0:18:02 > 0:18:05He wants to be in Audley's team. But as far as Audley's concerned,

0:18:05 > 0:18:08he's getting on with his main course, he's told Jimmy to do the dessert,

0:18:08 > 0:18:10and that's how it's going to work.

0:18:10 > 0:18:13- OK, put a couple of berries on here. - Yeah, yeah.

0:18:13 > 0:18:16- You are getting good at display, buddy.- No, three.

0:18:16 > 0:18:19Just three. Take half, take that out. Don't make that be so much.

0:18:21 > 0:18:23- Two minutes left.- Damn!

0:18:32 > 0:18:36Oh, that's too much, too much. Get rid of those.

0:18:36 > 0:18:38Final 30 seconds.

0:18:44 > 0:18:48- Right, that's it. Your time's up. - Beautiful.- Stop.

0:18:48 > 0:18:50THEY LAUGH

0:18:51 > 0:18:54You're a pro. It was fun.

0:18:54 > 0:18:57You look so stressed.

0:18:57 > 0:19:00"I'm going to kill you! You ruined everything."

0:19:00 > 0:19:04I was like, "The main thing that I need him to do is the rice."

0:19:04 > 0:19:06- You figured that out. Perfect.- Good.- Perfect.

0:19:06 > 0:19:11- You are a lovely cooking buddy.- OK.

0:19:15 > 0:19:20Audley and Jimmy have made roast turkey thigh with vegetable rice

0:19:20 > 0:19:23and carrots and fennel.

0:19:23 > 0:19:26It's served with gravy.

0:19:26 > 0:19:28The one thing that Gregg doesn't know about this dish

0:19:28 > 0:19:32is, inside the rice is your blushing celery.

0:19:32 > 0:19:35- Did you put rhubarb in thinking it was celery?- Yes.

0:19:35 > 0:19:36THEY LAUGH

0:19:36 > 0:19:37- AUDLEY:- Yeah.

0:19:48 > 0:19:52Turkey leg and rhubarb rice. Who'd have believed it?

0:19:52 > 0:19:56Rhubarb rice. That is really, really tasty.

0:19:56 > 0:19:59That is really good food.

0:19:59 > 0:20:01The flavour coming from the rice is really good.

0:20:01 > 0:20:06- The sauce has got too much flour in it.- My bad.- It's too thick.

0:20:06 > 0:20:08Yeah.

0:20:08 > 0:20:11Your turkey thigh is cooked really nicely, still moist.

0:20:11 > 0:20:14Loads of butter through your carrots and fennel.

0:20:14 > 0:20:15It's a tasty, tasty thing.

0:20:20 > 0:20:23Jimmy has made their dessert, a gooseberry and blackberry

0:20:23 > 0:20:28cobbler with a cookie-style crust, served with whipped cream.

0:20:29 > 0:20:32Do you know what, Jimmy, this is going to be one of two things.

0:20:32 > 0:20:36- It's either going to be miraculous or it's going to be a bit weird. - Yeah.

0:20:45 > 0:20:47Mmm! Mmm!

0:20:49 > 0:20:53The top of this is rather thick. OK, rather thick and doughy.

0:20:53 > 0:20:56But I really trust your palate.

0:20:56 > 0:20:59You have got a really nice blend of sharp and sweet.

0:20:59 > 0:21:04And you've managed to just cobble that together - excuse the pun -

0:21:04 > 0:21:09- using pure instinct, and it actually tastes pretty good.- Good.

0:21:09 > 0:21:10I think it's really tasty.

0:21:10 > 0:21:12I think you've got a few mistakes here and there,

0:21:12 > 0:21:16and I think, actually, if you just joined hands a little bit,

0:21:16 > 0:21:19- you could end up with a very good team.- Oh, my goodness.

0:21:19 > 0:21:23- I don't want to get beat up.- I think we all think that, Jimmy.

0:21:23 > 0:21:25I think no-one's relieved more than the judges

0:21:25 > 0:21:28- when the big fella actually cooks something we like.- Yeah.

0:21:29 > 0:21:31That's cool.

0:21:34 > 0:21:37- It was great fun. - It was really good.

0:21:37 > 0:21:39I really enjoyed this challenge because I knew,

0:21:39 > 0:21:45I knew that Jimmy would be a great partner. And he turned out to be.

0:21:45 > 0:21:48Glad to be your partner, buddy.

0:21:48 > 0:21:53Cherry and Gleb have cooked roast turkey leg with thyme and rosemary.

0:21:53 > 0:21:58It's served with potato wedges, romanesco and baby carrots.

0:22:00 > 0:22:03- What have we learned today, Gleb? - To look in the oven. Yeah.

0:22:03 > 0:22:06I think you worked together, the pair of you, quite well.

0:22:06 > 0:22:09And I think, bearing in mind the sort of round this was, I think

0:22:09 > 0:22:14- that's pretty good.- It looks like a sort of dinosaur version of chicken and chips.

0:22:14 > 0:22:16This sort of massive leg.

0:22:18 > 0:22:20Rooaaarr!

0:22:27 > 0:22:30What you've got here is something that's really, really tasty.

0:22:30 > 0:22:35It's turkey, rosemary, chips and gravy. And that's a great thing.

0:22:35 > 0:22:38The meat is lovely and moist, the gravy is wonderful and rich

0:22:38 > 0:22:40and dark and tastes of poultry.

0:22:40 > 0:22:45- And your chips are cooked really, really nicely.- That's really nice.

0:22:45 > 0:22:49You've made a sauce by taking the juice from the meat.

0:22:49 > 0:22:52Your chips are crispy, your veg is cooked, that's good.

0:22:52 > 0:22:55Gleb, you work hard but, because you didn't look in the oven,

0:22:55 > 0:22:57you did loads of work that wasn't necessary.

0:22:57 > 0:23:00Otherwise, I think this could have been spectacular.

0:23:02 > 0:23:07For their dessert, Cherry and Gleb have made roast figs and

0:23:07 > 0:23:10poached gooseberries, blackberries and cranberries in masala wine,

0:23:10 > 0:23:12served with Chantilly cream.

0:23:21 > 0:23:26- CHERRY:- Sharp?- Is it sharp, John? I wasn't brave enough to take one.

0:23:26 > 0:23:29I took one for the team just then. Wow!

0:23:29 > 0:23:33Whoa! Whoa!

0:23:33 > 0:23:38Love your soft, juicy figs, I really like the vanilla, sweetened cream.

0:23:38 > 0:23:44As for cranberries. Nuh-uh-uh-uh-uh-uh-uh.

0:23:44 > 0:23:46The sauce you've made for the berries,

0:23:46 > 0:23:49because you've cooked it with plenty of sugar and masala wine, that is

0:23:49 > 0:23:52lovely with the figs and the sweet and cream.

0:23:52 > 0:23:56Those cranberries are far too sharp, which means you didn't try one.

0:23:56 > 0:24:00- Yeah, we didn't try it enough. - You know what?

0:24:00 > 0:24:05I'm not that disappointed, though. Considering you didn't know what an oven was, Gleb, when you first

0:24:05 > 0:24:07walked in - Cherry chucked everything in the oven first off -

0:24:07 > 0:24:10- I'm surprised we've got a dessert which tastes all right.- Good job.

0:24:10 > 0:24:13- CHERRY:- Good job. Well done.

0:24:16 > 0:24:21Yeah, really thrilled. That was incredibly tough challenge.

0:24:21 > 0:24:25- And I thought everything tasted really good. And looked pretty. - Mm-hm.

0:24:29 > 0:24:32Thank you for today, I found it great fun,

0:24:32 > 0:24:35and actually, I enjoyed your food. Well done.

0:24:35 > 0:24:39We really hope that you've begun to learn

0:24:39 > 0:24:41what it takes to be a team

0:24:41 > 0:24:47in a kitchen because, believe me, we need you to learn that lesson fast.

0:24:47 > 0:24:51All I can tell you right now is, it's going to get bigger,

0:24:51 > 0:24:56it's going to get tougher. We will see you very soon.

0:24:56 > 0:24:58- Off you go.- Thank you.

0:25:17 > 0:25:20It's early morning, and Jimmy, Cherry,

0:25:20 > 0:25:25Gleb and Audley are travelling out of the capital to Buckinghamshire

0:25:25 > 0:25:29to face their first mass-catering challenge.

0:25:29 > 0:25:35I'm a bit nervous because I have a suspicion we're cooking for a lot of people.

0:25:35 > 0:25:36I don't know what to expect,

0:25:36 > 0:25:39but I just know we're going to find a way to survive and thrive.

0:25:43 > 0:25:45- JIMMY:- Look, guys, what's this place?

0:25:59 > 0:26:02Welcome to the beautiful Bisham Abbey.

0:26:02 > 0:26:05Originally built 800 years ago,

0:26:05 > 0:26:10this has at one time housed King Henry VIII and Elizabeth I.

0:26:10 > 0:26:15It's now part of the Bisham Abbey National Sports Centre.

0:26:15 > 0:26:18This is where elite athletes train.

0:26:18 > 0:26:22Including athletes right now training for this year's

0:26:22 > 0:26:27Rio Olympics. You are preparing lunch today for 80 people.

0:26:27 > 0:26:32People that work here and members of the Great Britain men's hockey team.

0:26:32 > 0:26:35- AUDLEY:- That's cool. - 80 people, yeah.- It's cool.

0:26:36 > 0:26:39Big day for you four, and back to being in teams.

0:26:39 > 0:26:42The same teams you were in the last challenge.

0:26:43 > 0:26:47Today it's all about a balancing act. The food has to be nutritious.

0:26:47 > 0:26:50These are elite sports people, and at the same time

0:26:50 > 0:26:52it's got to be delicious.

0:26:52 > 0:26:54What I suggest is you get on with it

0:26:54 > 0:26:57because you've only got three hours until lunch. Good luck.

0:27:05 > 0:27:08I've never cooked for this amount of people in my life, ever.

0:27:08 > 0:27:12I actually find cooking for my family quite stressful.

0:27:15 > 0:27:18I'm excited, you know. I'm not at all worried about the numbers.

0:27:18 > 0:27:21It's like an average day at the Osmond family household for dinner.

0:27:21 > 0:27:23HE LAUGHS

0:27:25 > 0:27:28Today is all about feeding people at the top of their game.

0:27:28 > 0:27:30The fact is, these are the best in Britain.

0:27:33 > 0:27:36It gives the cooking a completely different kind of criteria.

0:27:36 > 0:27:39There is a different set of rules to play by.

0:27:40 > 0:27:44Today, the teams will be working under the executive chef,

0:27:44 > 0:27:47Dave Spalding, who will be expecting them to come up

0:27:47 > 0:27:50with a nutritionally balanced menu.

0:27:52 > 0:27:54If you can bear in mind,

0:27:54 > 0:27:57it's crucial that we look after the athletes.

0:27:57 > 0:28:00We're always on a tight schedule, so if you can choose

0:28:00 > 0:28:03all your ingredients, and I wish you all the very best.

0:28:03 > 0:28:05Thank you, Chef.

0:28:12 > 0:28:14Let's decide what we're doing.

0:28:14 > 0:28:16You're the athlete, you know what these guys want to eat.

0:28:16 > 0:28:18We're going to keep it clean.

0:28:18 > 0:28:23Each pair has three hours to plan and cook 30 meat or fish

0:28:23 > 0:28:29and 15 vegetarian main courses, as well as 40 desserts.

0:28:31 > 0:28:35Their larder includes chicken, side of salmon

0:28:35 > 0:28:37and minced beef.

0:28:37 > 0:28:41We can make a really good Bolognese with tons of veg.

0:28:41 > 0:28:44- Yeah, so we'll do meatballs. - But what about Bolognese?

0:28:44 > 0:28:48They also have a wide range of fruit and vegetables

0:28:48 > 0:28:52and a selection of dairy products.

0:28:52 > 0:28:54How about we cut some eggplant?

0:28:54 > 0:28:57- Me and eggplant, I'm weak with eggplant.- It's a weird one.

0:28:57 > 0:28:59I can hold my hands up and say I'm very...

0:28:59 > 0:29:01- But vegetarians eat that stuff. - Yeah.

0:29:02 > 0:29:04Ah!

0:29:05 > 0:29:07- Get back. - JIMMY LAUGHS

0:29:11 > 0:29:14Right, guys, what have you chosen for your menu?

0:29:14 > 0:29:17Main course is going to be chicken with rice.

0:29:17 > 0:29:21A nice healthy avocado salad. And then we're going to be doing a fruit cocktail for dessert,

0:29:21 > 0:29:24- with a...- Bit of yoghurt in it. - Yeah, nice and healthy. A real...

0:29:24 > 0:29:28- He's an athlete. We'll follow his lead.- What is the veggie option?

0:29:28 > 0:29:30We're going to try to cut some eggplant

0:29:30 > 0:29:33- and then we're going to fry it up a little bit.- But light-fried.

0:29:33 > 0:29:36- We're just going to brown it. - A little bit of oil.

0:29:36 > 0:29:37Very little oil.

0:29:37 > 0:29:43Remember, the salt and the oil and the fats is a no-no. OK. Thank you.

0:29:43 > 0:29:44Thank you, Chef.

0:29:47 > 0:29:50Put all your salad there. And the next thing you do, you chop them up and prep them.

0:29:50 > 0:29:53- I'm going to season the meat. - What do you want to do with cheese?

0:29:53 > 0:29:56- How far can we go with cheese? - You don't even have to go with the cheese. Think clean.

0:29:56 > 0:30:00Because, really, for an athlete, they're really fussy about what they're eating.

0:30:02 > 0:30:06Straight away, Audley takes control of prepping the 40 portions of

0:30:06 > 0:30:08their Cajun-seasoned chicken,

0:30:08 > 0:30:12which they plan to serve with vegetable rice.

0:30:12 > 0:30:15- Cut everything small as you can, yeah?- Yeah.

0:30:18 > 0:30:21One thing I've always learned is, know when to lead and know

0:30:21 > 0:30:23when to follow, and I'm following Audley

0:30:23 > 0:30:26because he knows what they need to eat to be energised,

0:30:26 > 0:30:29so there's no ego in it for me, I'm just wanting to make sure

0:30:29 > 0:30:32these people are happy with some good food.

0:30:32 > 0:30:37This is going to be nice and seasoned for them.

0:30:37 > 0:30:39Yeah, I think I made a good choice.

0:30:39 > 0:30:42I've kind of had to think about what I've got, and I really think

0:30:42 > 0:30:45doing a salad is, like, standard, you have to give them a salad.

0:30:45 > 0:30:49Give them the rice for their carbs, and we're giving them the protein with the chicken.

0:30:49 > 0:30:52So there's something there for everyone. And I think they'll enjoy it.

0:30:54 > 0:30:55I'm impressed with the menu

0:30:55 > 0:30:59because I expected it of Audley a little bit.

0:30:59 > 0:31:02Because of his background of all his sports and all the Olympics.

0:31:02 > 0:31:06Because of his nature, Audley will take charge because winners always

0:31:06 > 0:31:10take charge. They're leaders, that's why they are where they are.

0:31:12 > 0:31:14Tell me about shortbread.

0:31:14 > 0:31:18Meanwhile, the Red team is still discussing their menu.

0:31:18 > 0:31:22- But Gleb has an idea for dessert. - Make a dough.

0:31:22 > 0:31:25You put the cottage cheese inside, you fold it and you bake it.

0:31:25 > 0:31:27- It's sweet, but it's not too sweet.- Perfect.

0:31:27 > 0:31:29Right, then, guys, what's your menu?

0:31:29 > 0:31:33We're going to make a Bolognese with lots of veg, mushrooms,

0:31:33 > 0:31:35leeks, courgette.

0:31:35 > 0:31:39Vegetarian dish is going to be vegetable salad with grilled

0:31:39 > 0:31:40halloumi on top.

0:31:40 > 0:31:43And for the dessert, we're doing a shortbread with

0:31:43 > 0:31:46- cottage cheese inside. - Unusual, but sounds good.

0:31:46 > 0:31:49And we're also poaching some pears with vanilla and sugar.

0:31:49 > 0:31:50Not too much sugar.

0:31:50 > 0:31:54Remember what we said - this is a national sports centre.

0:31:54 > 0:31:55Please be wary of that.

0:31:58 > 0:32:01While Cherry starts prep on the Bolognese,

0:32:01 > 0:32:03Gleb is making their dessert.

0:32:03 > 0:32:06A traditional Russian recipe for shortbread

0:32:06 > 0:32:08stuffed with cottage cheese.

0:32:08 > 0:32:11In Russia we call it syrniki.

0:32:11 > 0:32:13It's really good.

0:32:18 > 0:32:20My mum makes these all the time.

0:32:20 > 0:32:24I've never actually made it, but I always enjoyed eating it.

0:32:26 > 0:32:28The controlling person in me

0:32:28 > 0:32:31wants to question Gleb's choice of shortbread

0:32:31 > 0:32:36and cottage cheese. However, I love that we're trying something new.

0:32:36 > 0:32:39And I just have to trust that he knows what he's doing.

0:32:41 > 0:32:43Look at my hands, this is crazy.

0:32:45 > 0:32:49Audley's Cajun chicken is portioned and seasoned.

0:32:49 > 0:32:52He needs to brown them off before they go into the oven.

0:32:52 > 0:32:56Just looking at the time, you probably want to go on to

0:32:56 > 0:32:59- the aubergines, if you want.- Did I get the right team-mate or what?

0:32:59 > 0:33:02How have you divided the labour? Between you and Big Jim.

0:33:02 > 0:33:05I'm focusing on the protein, the chicken.

0:33:05 > 0:33:08- Jimmy is having a great time over there.- I'm having fun.

0:33:08 > 0:33:11He's cut up all the vegetables. And we're making it work.

0:33:11 > 0:33:14If Jimmy was bigger than you, would you let Jimmy go in charge?

0:33:14 > 0:33:17If this was in any kind of musical performance,

0:33:17 > 0:33:21and we're working in that kitchen, I would 100% let Jimmy take charge.

0:33:21 > 0:33:23GREGG LAUGHS

0:33:30 > 0:33:33Tell me about this vegetarian dish, because this is your idea.

0:33:33 > 0:33:35We're thinking of coming up with kind of an eggplant.

0:33:35 > 0:33:38- You call it, what, "obbergine" over here?- AU-bergine.- AU-bergine.

0:33:38 > 0:33:42We're going to try to slice the eggplant, fry it up,

0:33:42 > 0:33:45but not too much fat, obviously. Too much oil, I mean.

0:33:45 > 0:33:47You say eggplant, I say aubergine.

0:33:47 > 0:33:49To-MA-to, to-MAR-to.

0:33:49 > 0:33:50THEY LAUGH

0:33:53 > 0:33:57We know that Audley can do a bird and some rice...

0:33:57 > 0:34:00and flavour it very, very well. That's fine.

0:34:00 > 0:34:03The aubergine, I'm not quite sure at the moment, because all

0:34:03 > 0:34:06they know, Jimmy and Audley, is that it's going to be an aubergine.

0:34:06 > 0:34:09They don't really know what's going to go on around it.

0:34:09 > 0:34:14Oh, that's so much better. I won't take it too risky.

0:34:14 > 0:34:17I play a real mandolin, but not that kind of mandolin.

0:34:23 > 0:34:25On the other side of the kitchen,

0:34:25 > 0:34:28Gleb's Russian shortbread is taking shape.

0:34:33 > 0:34:38While Cherry has come up with a new idea for their veggie option.

0:34:38 > 0:34:40We're going to do a fancy sandwich for the vegetarians, because

0:34:40 > 0:34:43I think they often get left out, and it's obviously quite bland.

0:34:43 > 0:34:46- Yes, so why not give them a SANDWICH?- A cheese sandwich.

0:34:46 > 0:34:49- But it's not just any cheese sandwich.- No.

0:34:49 > 0:34:53It is going to be a char-grilled focaccia with grilled halloumi

0:34:53 > 0:34:55and a lovely bit of salad.

0:34:55 > 0:34:58What did the cheese say when he looked into the mirror?

0:34:58 > 0:35:00BOTH: Hallou, mi!

0:35:02 > 0:35:04Hallou, mi!

0:35:06 > 0:35:09Before she can make a start on the halloumi sandwiches,

0:35:09 > 0:35:14Cherry has to brown five kilos of minced beef for the Bolognese.

0:35:17 > 0:35:22Who uses those when you're cooking? Like, am I rowing?

0:35:22 > 0:35:25And look... I mean, everything is just massive.

0:35:26 > 0:35:28And I've never felt smaller.

0:35:33 > 0:35:37Finally, Gleb has finished cutting out 40 portions of Russian

0:35:37 > 0:35:40shortbread, which now have to be filled with a mixture of sweetened

0:35:40 > 0:35:43cottage cheese and yoghurt.

0:35:43 > 0:35:45The shortbread is going to look different to a regular

0:35:45 > 0:35:48English shortbread. It's going to be, like, folded.

0:35:48 > 0:35:51So it's like a little dumpling of shortbread with

0:35:51 > 0:35:55- cottage cheese inside, and it's baked.- Yeah.

0:35:55 > 0:35:59Isn't all the cheese just going to ooze out of those biscuits?

0:35:59 > 0:36:04- Um, I hope not.- They look like they're going to ooze, to me.- OK.

0:36:04 > 0:36:08- I'll... What I'll do is... - Clip them.

0:36:08 > 0:36:10We'll get there.

0:36:10 > 0:36:14Jimmy gets the rice on the go for the Blue team's chicken dish.

0:36:14 > 0:36:17But they're still unsure about their aubergine vegetarian dish.

0:36:17 > 0:36:21- We are not doing cheese for athletes.- He won't let me do cheese, it's driving me crazy.

0:36:21 > 0:36:23What about on the side as an option, maybe?

0:36:25 > 0:36:28- Hey, you've taken my cheese.- Yeah, we're not going to use the cheese.

0:36:28 > 0:36:31Remember, we're dealing with athletes, Jimmy. Athlete, athletes, athletes.

0:36:31 > 0:36:34Right, teams, 90 minutes left until service.

0:36:34 > 0:36:3690 minutes, please.

0:36:41 > 0:36:45Once a home for English nobility, Bisham Abbey is now

0:36:45 > 0:36:50a state-of-the-art training venue for 20 different Olympic sports,

0:36:50 > 0:36:55including the England youth football team and British hockey teams.

0:36:55 > 0:36:57The Great Britain's men's squad are here today doing some training.

0:36:57 > 0:36:59They'll be in the gym later today as well.

0:36:59 > 0:37:02Their ultimate aim is to try and be ready for Rio,

0:37:02 > 0:37:05so they'll be heading out there and hoping to win a gold medal.

0:37:08 > 0:37:09Nutrition's really important for them.

0:37:09 > 0:37:13It's important so that they can recover from the session they've already done in the day.

0:37:13 > 0:37:16But also they need to then fuel for another session, often,

0:37:16 > 0:37:18so it's important that we get nutritious food into them,

0:37:18 > 0:37:21particularly sources of carbs and protein sources,

0:37:21 > 0:37:24so let's hope that the lunch delivers that today.

0:37:30 > 0:37:32There's less than an hour until service

0:37:32 > 0:37:36and Gleb is still working on his Russian shortbread.

0:37:36 > 0:37:40I'm trying to make 40 of them. I've made 12 already.

0:37:42 > 0:37:47While Cherry is juggling both the Bolognese and the vegetarian main.

0:37:47 > 0:37:50I think we are tight, we are fighting against it,

0:37:50 > 0:37:51but I think we'll be OK.

0:37:56 > 0:38:00Jimmy and Audley have decided to cook a tomato sauce, that they're

0:38:00 > 0:38:04confident will work with both their chicken and aubergine main courses.

0:38:04 > 0:38:06We've got garlic in there?

0:38:06 > 0:38:09Yeah, we've got garlic in there, we've got onions and peppers.

0:38:10 > 0:38:14Gleb's shortbread is finally ready for the oven.

0:38:15 > 0:38:17But he's decided to add a second element

0:38:17 > 0:38:20of poached pears to the dessert.

0:38:20 > 0:38:23You've got veg still to do, you've got the spaghetti still to do,

0:38:23 > 0:38:27- and lunch is in 45 minutes. - Oh, my God. OK, yeah. Seriously.

0:38:27 > 0:38:30I feel really, really stressed right now.

0:38:30 > 0:38:33At the moment, all we've got is a main.

0:38:33 > 0:38:35And Gleb is nowhere to be seen.

0:38:35 > 0:38:38Gleb is concentrating solely on dessert and nothing else.

0:38:38 > 0:38:41And now he's peeling pears and he's only got 45 minutes before lunch.

0:38:41 > 0:38:44- How are your pears? - It's coming along.

0:38:44 > 0:38:47- You'd better be quick because you've got to move on.- So, water and lemon juice.

0:38:47 > 0:38:50Quick! Quick! Or you're going to run out of time.

0:38:54 > 0:38:58- Do you know what, I'd leave those. Get on to the pasta.- We need this.

0:38:58 > 0:39:02We haven't got any vegetarian meal and we haven't got any pasta.

0:39:02 > 0:39:06All right. OK, got it. OK, so, um...

0:39:08 > 0:39:10I shouldn't be helping out the Red team,

0:39:10 > 0:39:13but somebody's vegetables look like they're burning a bit.

0:39:13 > 0:39:16- Just want to help somebody out. - JIMMY:- Cherry, Cherry.

0:39:17 > 0:39:19You've got now, what, half an hour?

0:39:19 > 0:39:23- So we know you should be on top of the game now, yeah?- Yes, Chef!

0:39:26 > 0:39:27That's enough, that's enough.

0:39:27 > 0:39:30Because if we burn it, we are absolutely screwed.

0:39:30 > 0:39:33Meanwhile, Jimmy has decided to add a final flourish

0:39:33 > 0:39:35to his aubergine tomato bake.

0:39:35 > 0:39:40- Chef, where's the cheese? - Not the cheese, no!

0:39:40 > 0:39:43I'm going to do the cheese. Everybody likes cheese.

0:39:43 > 0:39:45And mozzarella is low fat anyway.

0:39:50 > 0:39:52Eh, Jimmy, listen, I'm really serious -

0:39:52 > 0:39:55don't get carried away with that cheese on there, please.

0:39:59 > 0:40:01- Gleb?- Yeah.- Please put the pasta on.

0:40:03 > 0:40:07There's ten minutes to go and the Red team are up to here in it.

0:40:08 > 0:40:10Cherry's worked really hard.

0:40:10 > 0:40:15Gleb has done the most amazing dessert, but it's taken him all day.

0:40:15 > 0:40:17- Just do pasta. - No, it's not boiling yet.

0:40:17 > 0:40:19Well, then find a way to make it boil faster.

0:40:19 > 0:40:21Say "Let's get this done really quickly" in Russian.

0:40:21 > 0:40:23HE SHOUTS IN RUSSIAN

0:40:23 > 0:40:26Yeah. What he said, what he said, right now, what he said.

0:40:31 > 0:40:34The morning training session is over.

0:40:34 > 0:40:36And the athletes are ready for their lunch.

0:40:36 > 0:40:38The food's normally a very good standard here.

0:40:38 > 0:40:43Obviously we've got to cater for the nutritional needs of the athletes, so it needs to reach the mark.

0:40:46 > 0:40:48We've got a queue building up outside now,

0:40:48 > 0:40:51so we need to get everybody out there now to serve, yeah?

0:40:51 > 0:40:54- Meet all your customers.- Yes, Chef.

0:40:54 > 0:40:58It's like a lot of spaghetti. I've never cooked so much in my life.

0:40:58 > 0:41:01- You're almost done, right? - Yeah, almost done.- Is it sexy enough, Audley?

0:41:01 > 0:41:03Definitely, definitely sexy enough.

0:41:03 > 0:41:05And, more importantly for athletes, it's healthy enough.

0:41:05 > 0:41:07Trying to make a little Vegas out of it.

0:41:07 > 0:41:09HE LAUGHS

0:41:09 > 0:41:13- Presentation is everything, right? - Dessert, really? Fruit salad...

0:41:13 > 0:41:17Yeah, with yoghurt. Because you don't want too much.

0:41:17 > 0:41:19We've had a hard training session this morning,

0:41:19 > 0:41:22so I'm ready to refuel and get some food down my neck.

0:41:22 > 0:41:24I'm expecting a lot.

0:41:26 > 0:41:28Teams, we've got five minutes.

0:41:29 > 0:41:32I like how it looks - lots of flavour, lots of colour in.

0:41:32 > 0:41:35The chicken is nice and brown. Definitely happy with this.

0:41:35 > 0:41:37- Is the pasta OK?- Yeah, pasta is great.- I trust you, but...

0:41:40 > 0:41:42That's pretty al dente.

0:41:42 > 0:41:45- Is it underdone? Do you want to whack it back?- No.

0:41:45 > 0:41:46Coming through!

0:41:53 > 0:41:55I'm hoping all of these people in front of us

0:41:55 > 0:41:59don't eat everything, so hopefully there'll be enough for everyone.

0:42:01 > 0:42:05- Should we just pull these up? - Exactly. That's such a good idea.

0:42:05 > 0:42:09OK, now we don't look so awful and disgusting.

0:42:09 > 0:42:12Cherry and Gleb's main course is

0:42:12 > 0:42:17beef and vegetable Bolognese served with spaghetti and Parmesan cheese.

0:42:17 > 0:42:22Their vegetarian option is a focaccia, halloumi and avocado sandwich,

0:42:22 > 0:42:26served with a cucumber, tomato and char-grilled cauliflower salad.

0:42:29 > 0:42:30You know what I think we should do?

0:42:30 > 0:42:33- You're a great asset, so we should use that.- Yeah.

0:42:33 > 0:42:36"I'm a champion. Eat like a champion."

0:42:36 > 0:42:38- Yeah, cool.- So let's play on it a little bit.

0:42:38 > 0:42:40- Why not?- They want to be like you.

0:42:40 > 0:42:42Yeah, I love this - Champion's Chicken.

0:42:42 > 0:42:45- Good job, Jimmy! - You're awesome!

0:42:45 > 0:42:49For their main course, Audley and Jimmy have made Cajun chicken

0:42:49 > 0:42:51and a vegetable turmeric rice,

0:42:51 > 0:42:54served with a tomato sauce and salad.

0:42:54 > 0:42:58Their vegetarian option is char-grilled aubergine bake

0:42:58 > 0:43:01with tomato sauce and topped with cheese.

0:43:01 > 0:43:04You gotta eat like a champion if you're going to eat our food.

0:43:04 > 0:43:08Who wants some Champion's Chicken, who wants some vegetarian sexy aubergine?

0:43:08 > 0:43:11- I want chicken.- Champion's Chicken?

0:43:11 > 0:43:13- What about you, buddy?- Chicken.

0:43:13 > 0:43:17Jimmy and Audley's Champion's Chicken and rice is proving popular.

0:43:17 > 0:43:19You got it. Cheers.

0:43:19 > 0:43:22- Gleb, less is more.- OK, you got it.

0:43:22 > 0:43:26But there is a bigger queue for Cherry and Gleb's spaghetti Bolognese.

0:43:26 > 0:43:32It's very healthy, it's very low in fat and high in protein and veg.

0:43:34 > 0:43:37- How much pasta do we have? - I'm making some more.- OK.

0:43:39 > 0:43:40That's super little!

0:43:40 > 0:43:43- Yeah, but look how many people there are! - SHE SCOFFS

0:43:43 > 0:43:45Enjoy.

0:43:47 > 0:43:49It was extremely tasty.

0:43:49 > 0:43:51We've been on the pitch this morning,

0:43:51 > 0:43:53so we were obviously pretty hungry.

0:43:53 > 0:43:55So, yeah, it went down extremely well.

0:43:58 > 0:44:01They got a good selection of vegetables and there, which is

0:44:01 > 0:44:03always good for nutritional value.

0:44:03 > 0:44:05It's normally what I do eat.

0:44:05 > 0:44:08I'm quite a sporty person and, yeah, it was very good.

0:44:12 > 0:44:14That spaghetti Bolognese is not bad at all.

0:44:14 > 0:44:17It's packed full of vegetables, it's sweet from the tomato sauce

0:44:17 > 0:44:18and there's a bit of pepper in it.

0:44:18 > 0:44:20Not a bad effort.

0:44:20 > 0:44:24I think Cherry's classic spaghetti Bolognese is a really good thing.

0:44:24 > 0:44:27Protein, vegetables, carbohydrate, a little bit of fat on top -

0:44:27 > 0:44:29nutritious.

0:44:29 > 0:44:33I'm afraid that is the last spag bol. We are out of pasta.

0:44:33 > 0:44:35OK.

0:44:35 > 0:44:38- They've run out of pasta. - ALL: Aw!

0:44:38 > 0:44:40Service is only halfway through

0:44:40 > 0:44:44and the Red team have run out of spaghetti for the main course.

0:44:44 > 0:44:48- Audley and Jimmy, do you have an excess of rice?- No.

0:44:48 > 0:44:50No, we don't have any.

0:44:50 > 0:44:54- Come on, move it!- It's cooking, it's coming. All right.

0:44:54 > 0:44:57While Gleb races to get more spaghetti cooked,

0:44:57 > 0:45:00orders for the Blue team's chicken and rice pick up.

0:45:00 > 0:45:03Yeah, you don't want to mess with this guy. That's right.

0:45:03 > 0:45:07Really nice chicken. Very moist. Good. Really good.

0:45:09 > 0:45:11It was seasoned very well.

0:45:11 > 0:45:14The salad was very tasty, fresh ingredients in it.

0:45:14 > 0:45:15It was very enjoyable.

0:45:15 > 0:45:19The chicken's crispy skin, a nice amount of seasoning on the outside.

0:45:19 > 0:45:21It's still moist. It's cooked nicely.

0:45:21 > 0:45:23I like the rich tomato sauce in it.

0:45:23 > 0:45:25I love the rice just packed full of veg.

0:45:25 > 0:45:27I think it's a very, very good main course.

0:45:27 > 0:45:31Lots of colour, looks really healthy, really vibrant.

0:45:31 > 0:45:33- JIMMY:- We're going to run out of chicken.

0:45:33 > 0:45:37Their chicken and rice is going well, and the athletes are also

0:45:37 > 0:45:41tucking into their aubergine, tomato and cheese bake.

0:45:41 > 0:45:44Great texture. It was an unusual twist having the cheese there.

0:45:44 > 0:45:47It did surprise me and it was really nice.

0:45:48 > 0:45:51While Gleb is still cooking more spaghetti,

0:45:51 > 0:45:56Cherry's vegetarian halloumi sandwich is their only dish on offer.

0:45:57 > 0:46:00It was really, really nice. We've done a hard session today.

0:46:00 > 0:46:04We were out there on the pitch, so I needed filling up.

0:46:04 > 0:46:06I was still a little bit hungry at the end of it,

0:46:06 > 0:46:09so we were able to nip in and get some seconds, as well.

0:46:09 > 0:46:15- How long? How long?- Two minutes! One minute. Literally, one minute. One minute.

0:46:15 > 0:46:18Four guys trained all their lives to become Olympic medallists

0:46:18 > 0:46:20and you are going to deny them their lunch.

0:46:20 > 0:46:22- That is wrong.- That is wrong, isn't it?

0:46:24 > 0:46:27- Here it comes! Pasta! Pasta Bolognese!- Who wants some pasta?

0:46:27 > 0:46:30- Come on!- Pasta! - WHOOPING

0:46:30 > 0:46:32Move it!

0:46:32 > 0:46:33Here they come!

0:46:35 > 0:46:37We have run out of plates, though.

0:46:37 > 0:46:41This might be the first time I've ever seen anyone run out of something twice.

0:46:41 > 0:46:42CHERRY LAUGHS

0:46:47 > 0:46:50- So exhausted and frazzled. How are you?- Yeah, I'm good.

0:46:50 > 0:46:56With the mains finished, the attention shifts to the desserts.

0:46:56 > 0:47:00I'm just doing a little bit of cream. Our pudding is quite small.

0:47:00 > 0:47:03- So shall we do this?- Yeah, yeah, OK.- Just for garnish, huh?

0:47:03 > 0:47:05If you can do the cheese...

0:47:05 > 0:47:07JIMMY LAUGHS

0:47:10 > 0:47:14- CHERRY:- We've got poached pears! Seasonal, healthy.

0:47:14 > 0:47:19- We've got a delicious Gleb Special. - Yeah, it's a Gleb Special.

0:47:19 > 0:47:22- WOMAN:- This is your recipe? - This is his recipe.

0:47:22 > 0:47:24Let me know what do you think.

0:47:26 > 0:47:29Gleb and Cherry are serving Russian shortbread

0:47:29 > 0:47:33filled with cottage cheese, and poached pears with whipped cream.

0:47:33 > 0:47:36- Can I have the Gleb Special, please? - Here you go, man.

0:47:36 > 0:47:39I just love how the blade, like, slides, you know?

0:47:39 > 0:47:41You're styling it out.

0:47:47 > 0:47:51It was a strange mix when I read it, but actually it tasted really, really good.

0:47:51 > 0:47:53I'm not really sure what it is.

0:47:53 > 0:47:56It's a bit like a scone with some spiced pears and cream.

0:47:56 > 0:47:58It was lovely. Really nice.

0:48:00 > 0:48:02Mmm!

0:48:02 > 0:48:05Well, that's by far the best thing I've eaten today,

0:48:05 > 0:48:09is Gleb's really nice sweetened pastry.

0:48:09 > 0:48:12Inside, sweetened cottage cheese, which is a new one to me.

0:48:12 > 0:48:14Unsweetened cream on the top of it, as well.

0:48:14 > 0:48:17And a lovely sweet slice of pear across the top.

0:48:17 > 0:48:19I mean, that's really, really good.

0:48:19 > 0:48:23- I suppose, in a way, it should be. That's all he did!- Yeah.

0:48:23 > 0:48:25Three hours, but it's delicious.

0:48:25 > 0:48:27- Hello, lovely! - This meringue is so good, guys.

0:48:27 > 0:48:30- It's so good.- There you go, baby. - Cheers.

0:48:32 > 0:48:35This is a Carmen Miranda salad with yoghurt,

0:48:35 > 0:48:37fruit - we're the healthy section over here, right?

0:48:37 > 0:48:43Audley and Jimmy's dessert is fruit salad served with yoghurt

0:48:43 > 0:48:46and an optional sprinkling of crushed meringues.

0:48:46 > 0:48:49You want more? There you go.

0:48:50 > 0:48:53On the whole, it was a pretty good dish.

0:48:53 > 0:48:56For us athletes, it kind of ticked all the right nutritional boxes.

0:48:56 > 0:49:00We've got training this afternoon and I feel kind of energised,

0:49:00 > 0:49:03ready to go, with some good food down me.

0:49:03 > 0:49:05It was fruits that I would normally just get myself.

0:49:05 > 0:49:08There was nothing special about it. Yes, it didn't take long to eat.

0:49:08 > 0:49:10SHE LAUGHS

0:49:14 > 0:49:16I'm happy with the flavours.

0:49:16 > 0:49:20I just know that it wouldn't take a great deal of work to present

0:49:20 > 0:49:21that in a much better manner.

0:49:21 > 0:49:23The thing about it, though,

0:49:23 > 0:49:26is, actually, all the sports people loved it because it was fresh fruit.

0:49:26 > 0:49:28You can't go wrong, can you?

0:49:30 > 0:49:35- That was amazing!- Booooom! - I loved the Gleb Special!- Yeah!

0:49:35 > 0:49:38- JIMMY:- How did you guys do?- I can't believe it, but we actually...

0:49:38 > 0:49:40Hey, yours looks really good.

0:49:40 > 0:49:42As far as mass catering is concerned,

0:49:42 > 0:49:44I think a really successful task.

0:49:44 > 0:49:46These four have worked well

0:49:46 > 0:49:50and I think they've realised how tough this game truly is.

0:49:53 > 0:49:56That was unbelievably full-on.

0:49:56 > 0:49:58I feel like I've been running

0:49:58 > 0:50:01for three straight hours.

0:50:02 > 0:50:05I loved it! It's unbelievable.

0:50:05 > 0:50:08Four people fed 80 people

0:50:08 > 0:50:10and you know what, I had the best team-mate.

0:50:12 > 0:50:14Today was fantastic.

0:50:14 > 0:50:16You know, the cool thing, just like doing live shows,

0:50:16 > 0:50:18this was a live show.

0:50:18 > 0:50:20We got to see the people coming through,

0:50:20 > 0:50:23they loved the food and they came back for more.

0:50:24 > 0:50:27I'm really starting to get a taste for this competition.

0:50:27 > 0:50:29And I really want to make it to the finish line.

0:50:30 > 0:50:33It's up to them now to prove a point.

0:50:33 > 0:50:37Only one round to go, John, and then we'll find ourselves our final

0:50:37 > 0:50:40Celebrity MasterChef semifinalists.

0:50:47 > 0:50:49After two days of intense competition,

0:50:49 > 0:50:53these four celebrities now face one more challenge -

0:50:53 > 0:50:58to decide who has what it takes to make the semifinals.

0:50:58 > 0:51:02I'm excited to get back in the kitchen. I'm ready to go.

0:51:02 > 0:51:04Hopefully, I'll do well.

0:51:06 > 0:51:09Today, I'm going to be, like, fully in fight mode, you know,

0:51:09 > 0:51:12cos I can't afford to make any slip-ups.

0:51:14 > 0:51:18I love being in the kitchen. Win or lose, I'm going to enjoy it.

0:51:20 > 0:51:24I would absolutely love to go through to the next round.

0:51:24 > 0:51:29It's just not a given at all. It's a real fight today, I think.

0:51:43 > 0:51:44Welcome back.

0:51:44 > 0:51:46This, today,

0:51:46 > 0:51:50no doubt about it, is your biggest MasterChef challenge so far.

0:51:52 > 0:51:56You are presenting dishes today not just to me and my mate John,

0:51:56 > 0:52:03but to three previous finalists and champions of Celebrity MasterChef.

0:52:06 > 0:52:08Lisa Faulkner...

0:52:10 > 0:52:12..Christopher Biggins...

0:52:13 > 0:52:15..and Christine Hamilton.

0:52:18 > 0:52:22Two courses, four plates of each course, in one hour and 15 minutes.

0:52:22 > 0:52:26Your main course in one hour, your dessert, 15 minutes later.

0:52:30 > 0:52:31Let's cook.

0:52:48 > 0:52:49Cherry fascinates me,

0:52:49 > 0:52:52because she cooks in a style I've not seen before.

0:52:52 > 0:52:55She wants to be adventurous, she wants to be exciting.

0:52:55 > 0:52:58John, some of her inventions are a little wacky.

0:52:59 > 0:53:01I'm really, really nervous.

0:53:01 > 0:53:05I haven't been this nervous about anything for a really long time.

0:53:09 > 0:53:11What are you going to make?

0:53:11 > 0:53:14A sweet, sticky tamarind chicken thigh with lots of spices,

0:53:14 > 0:53:16lots of herbs.

0:53:16 > 0:53:18And I'm making cassava chips

0:53:18 > 0:53:21and home-made wasabi mayo to give it a bit of a kick.

0:53:21 > 0:53:25- So, posh chicken and chips. - Where does the idea of cassava chips come from?

0:53:25 > 0:53:29I had them once in a restaurant and I just fell in love with them.

0:53:29 > 0:53:31It's incredibly difficult to cut.

0:53:31 > 0:53:34I did some press-ups this morning in preparation, so I'm pumped.

0:53:34 > 0:53:37I'm ready to tackle that.

0:53:37 > 0:53:40Yeah, cutting up a cassava is not easy work. And dessert is?

0:53:40 > 0:53:47Dessert is a really lovely soft banana masala trifle

0:53:47 > 0:53:50with very delicate crumbly shortbread biscuits.

0:53:50 > 0:53:52- Mmm!- Chicken and chips and trifle.

0:53:52 > 0:53:57I'm doing a twist on two British classics.

0:53:57 > 0:54:00- You've got a lot to do.- OK. Thank you.- Good luck.- Thank you.

0:54:03 > 0:54:08I'm trying to show that I can keep it simple, but maintain a twist.

0:54:10 > 0:54:15Without veering into the confusion land.

0:54:18 > 0:54:22You can see the magpie-like wackiness, can't you,

0:54:22 > 0:54:26through Cherry's cooking? Tamarind chicken thighs - Asian.

0:54:26 > 0:54:29Taking a mayonnaise, which is European.

0:54:29 > 0:54:31Adding wasabi to it, which is Japanese.

0:54:31 > 0:54:35Then a cassava, used in Africa and the Caribbean.

0:54:35 > 0:54:39You couldn't get a more eclectic mix if you tried!

0:54:48 > 0:54:50It's an amazing experience.

0:54:50 > 0:54:52It puts your brain, your body, your concentration,

0:54:52 > 0:54:55under so much pressure.

0:54:56 > 0:54:58I love that.

0:54:59 > 0:55:01Gleb's dishes look incredible.

0:55:01 > 0:55:03They're obviously Russian in their heritage,

0:55:03 > 0:55:06but I've never quite seen dishes like it.

0:55:06 > 0:55:09Gleb was almost in trouble in that mass catering,

0:55:09 > 0:55:11because he just took far too long.

0:55:11 > 0:55:13He's got to get his timings right today.

0:55:17 > 0:55:18What are you making?

0:55:18 > 0:55:22The main course is salmon with couscous and vegetables.

0:55:22 > 0:55:24And the dessert is...

0:55:24 > 0:55:28chocolate dessert... It calls...

0:55:28 > 0:55:31the dessert potato, translated from the Russian.

0:55:31 > 0:55:34- Say it in Russian.- Kartoshka.

0:55:34 > 0:55:38- Kartoshka?- Yeah. It's sort of like a chocolate truffle, but not as rich.

0:55:38 > 0:55:42It's a weird shape and it's a weird colour and it looks a bit weird.

0:55:42 > 0:55:44- What does it look like?- A potato!

0:55:44 > 0:55:47Yeah, like an oval, round, brown thing.

0:55:47 > 0:55:49- Whose recipe is this? - That's my grandmas.

0:55:49 > 0:55:52- How'd you say grandmother in Russian?- Babushka.

0:55:52 > 0:55:56- Babushka Kartoshka.- Yeah.- Good! I'm looking forward to it.- Cool.

0:55:56 > 0:55:58- See you later.- Thank you.

0:56:01 > 0:56:05I think it's a safe bet to cook things that you know

0:56:05 > 0:56:09people are going to be fine with. Salmon with light vegetables.

0:56:09 > 0:56:12As long as you cook it properly, nothing can really go wrong.

0:56:12 > 0:56:16The dessert, on the other hand, this potato-y, chocolatey,

0:56:16 > 0:56:20biscuity, creamy thing from Russia - sounds really, really interesting.

0:56:20 > 0:56:22This is going to be so delicious.

0:56:22 > 0:56:26He's made a chocolate biscuit with egg white and lots of flour

0:56:26 > 0:56:28and sugar and cocoa, and he's going to break that up

0:56:28 > 0:56:30and fold that through cream.

0:56:30 > 0:56:33Then he's going to mould it into a potato shape.

0:56:33 > 0:56:36Something I've never seen before, I've never tasted before.

0:56:47 > 0:56:50Audley is a good cook. I like Audley's food.

0:56:50 > 0:56:54Every time he's cooked, the food has been really tasty.

0:56:58 > 0:57:02I'm cooking a steak au poivre, with a potato gratin.

0:57:02 > 0:57:04I've shown I can cook poultry.

0:57:04 > 0:57:06I've shown I can cook fish,

0:57:06 > 0:57:09so now I want to show that I can cook good steak.

0:57:11 > 0:57:15And then for dessert, I'm doing a pavlova, just with fruit

0:57:15 > 0:57:18and berries and some whipped cream.

0:57:18 > 0:57:20The food will taste good, the presentation will look good -

0:57:20 > 0:57:22we're on to a winner.

0:57:25 > 0:57:29You've got this game face on today, which tells me you're really serious about MasterChef.

0:57:29 > 0:57:33I'm really serious about MasterChef and really serious about this dish.

0:57:33 > 0:57:35This is, like, there's lots of moving parts here

0:57:35 > 0:57:37so I have to be on my A-game.

0:57:37 > 0:57:39A force on his A game.

0:57:39 > 0:57:42What about feeding people that have got all the way to the final on MasterChef?

0:57:42 > 0:57:44Yeah, no added pressure!

0:57:44 > 0:57:47But I'm just going to focus on the process and, you know, make sure I deliver.

0:57:47 > 0:57:50And I've got to do myself justice, so, yeah, focus, focus.

0:57:50 > 0:57:53- Thank you, Audley.- OK. Thank you.

0:57:58 > 0:58:01Steak au poivre is a fine, fine thing,

0:58:01 > 0:58:03but you've got to know how to do it properly.

0:58:03 > 0:58:05It's finished with brandy in the pan.

0:58:05 > 0:58:08The brandy is lit to burn off the alcohol and cream is added.

0:58:08 > 0:58:10That's a classic pepper sauce.

0:58:11 > 0:58:14Pretty sure Audley can cook these dishes.

0:58:14 > 0:58:17Can the big man make them look dainty?

0:58:22 > 0:58:24Jimmy didn't have a great invention test.

0:58:24 > 0:58:28However, when he's cooked his own food before, it's been good,

0:58:28 > 0:58:31very good.

0:58:31 > 0:58:33I think what I need to show John

0:58:33 > 0:58:36and Gregg is that I'm not mixing too many flavours.

0:58:37 > 0:58:40They've been quite critical of the fact that I have too much going on.

0:58:40 > 0:58:43In America, we pile everything on a plate.

0:58:43 > 0:58:45Here, you guys are a lot more precise,

0:58:45 > 0:58:48and I think I just need to focus on that.

0:58:52 > 0:58:54Jimmy, what are your two courses today?

0:58:54 > 0:58:58I'm going to make a coconut encrusted with macadamia nuts.

0:58:58 > 0:59:03Lemon sole, and it's rolled, and inside it is peppers, coconut,

0:59:03 > 0:59:07a little bit of onion, some garlic, and then it's baked.

0:59:07 > 0:59:10And then on top of it I'm going to put kind of a glaze,

0:59:10 > 0:59:15an apricot glaze, with a side of mango chutney.

0:59:15 > 0:59:17Dessert is an acai bowl.

0:59:17 > 0:59:21Now, this is going a bit out on a limb but, again, it's an acai fruit...

0:59:21 > 0:59:26Hang on, you've described one of the most unusual fish dishes to me,

0:59:26 > 0:59:29and you're just about to tell me your dessert is going out on a limb!

0:59:29 > 0:59:32- But you like different tastes and different things.- Sure, mate!

0:59:32 > 0:59:35As long as it's within the theme, I think it's kind of cool.

0:59:35 > 0:59:37So what are you going to make from the acai?

0:59:37 > 0:59:38I'm going to make kind of an ice cream,

0:59:38 > 0:59:40and then I'm going to put fruit,

0:59:40 > 0:59:43kind of decorate the fruit around, a little bit of raw honey

0:59:43 > 0:59:47and some bee pollen, because that's really yummy, on it as well.

0:59:47 > 0:59:50- Jimmy, I'm looking forward to it. - Thanks, guys.

0:59:54 > 0:59:58A beautiful delicate lemon sole. Inside there you've got peppers

0:59:58 > 1:00:02and garlic. You've then got macadamia and coconut.

1:00:02 > 1:00:05And if that wasn't sweet enough, we're going to serve it with

1:00:05 > 1:00:09a mango and a brush of apricot across the top!

1:00:13 > 1:00:17His dessert is an acai bowl, which is a very, very dark,

1:00:17 > 1:00:19rich berry from South America.

1:00:19 > 1:00:23Those berries are really quite ferocious and if they're not

1:00:23 > 1:00:27handled properly, they are very sharp, very sour and very bitter.

1:00:27 > 1:00:29And not to everybody's taste.

1:00:30 > 1:00:33This is most certainly Jimmy's style but, to me,

1:00:33 > 1:00:35it's a little bit out there.

1:00:36 > 1:00:37Yeah!

1:00:43 > 1:00:46You're halfway on your main course, 30 minutes gone.

1:00:46 > 1:00:4830 minutes on your main course, please.

1:00:49 > 1:00:51- MACHINE DINGS - Um, um...

1:00:51 > 1:00:52I don't even know what that's for.

1:00:52 > 1:00:56Something dinged and I don't even know what it's for!

1:01:00 > 1:01:04In 2014, actor Christopher Biggins

1:01:04 > 1:01:07was a Celebrity MasterChef finalist.

1:01:07 > 1:01:10Coming back as a judge, you look to when you were doing it.

1:01:10 > 1:01:12It's terrifying.

1:01:12 > 1:01:14The moment you come through those swing doors,

1:01:14 > 1:01:16and suddenly you see Andi Peters,

1:01:16 > 1:01:18who is an old friend and you know

1:01:18 > 1:01:21how critical he's going to be and he certainly was with my food...

1:01:21 > 1:01:25It's a little bit bland and, as we all know, Biggins is never bland.

1:01:26 > 1:01:29So I hope that we'll be able to relax the cooks

1:01:29 > 1:01:32and make some really good food come out from them.

1:01:32 > 1:01:34Actor and cookery author,

1:01:34 > 1:01:38Lisa Faulkner, won Celebrity MasterChef in 2010.

1:01:38 > 1:01:44This competition is the toughest thing I've ever done on telly.

1:01:44 > 1:01:46When I went in for it,

1:01:46 > 1:01:49I never knew that it was going to be exactly like it was

1:01:49 > 1:01:51on the television. I thought there would be make-up,

1:01:51 > 1:01:54I thought there would be people helping me and saying, "Look,

1:01:54 > 1:01:56"we've got these recipes, and you haven't really got an hour."

1:01:56 > 1:02:00Absolutely not, and it was the most terrifying thing I've ever done.

1:02:00 > 1:02:01It's also the best thing I've ever done.

1:02:03 > 1:02:08And in the same year, Christine Hamilton made it to the finals.

1:02:08 > 1:02:11I want some good-tasting and looking food.

1:02:11 > 1:02:15The taste is the most important, but you taste with your eyes first.

1:02:15 > 1:02:17I hope they don't go too fancy.

1:02:17 > 1:02:19If they're not an experienced cook,

1:02:19 > 1:02:21keep it simple and get it right.

1:02:23 > 1:02:26- Well, isn't it fun to be back? - It's lovely!- It's lovely to be back!

1:02:26 > 1:02:30I hope we get some good food, too, this time.

1:02:30 > 1:02:32- Three minutes, Cherry.- Thank you.

1:02:32 > 1:02:35I don't think you really meant "Thank you," did you?!

1:02:41 > 1:02:45So Cherry is making spicy tamarind thighs with cassava chips

1:02:45 > 1:02:47and wasabi mayonnaise.

1:02:49 > 1:02:52Bones don't really do it for me, I like a breast.

1:02:58 > 1:03:00- I love wasabi mayonnaise.- Yes.

1:03:00 > 1:03:04I'm just not sure about wasabi mayonnaise with spicy tamarind.

1:03:07 > 1:03:09It's a very different spice

1:03:09 > 1:03:12and I don't know how they'd marry together quite...

1:03:12 > 1:03:15We've never had cassava chips on MasterChef before.

1:03:15 > 1:03:18Oh, that's great! That's just what I wanted, to give you something...

1:03:18 > 1:03:19new.

1:03:20 > 1:03:22Smells great.

1:03:29 > 1:03:32- Done?- Done.- Well done. Very well done.

1:03:32 > 1:03:37Go on, take it, take it, take it. Go, go, go, go. Well done.

1:03:37 > 1:03:39- Thank you.- Good job.

1:03:40 > 1:03:43- Hello!- Hello!- Hi!

1:03:45 > 1:03:46Thank you.

1:03:46 > 1:03:50We have tamarind sweet and sticky chicken thigh

1:03:50 > 1:03:53with lambs lettuce and cassava chips

1:03:53 > 1:03:56and a wasabi mayonnaise to give it a bit of a kick.

1:03:58 > 1:03:59- Wonderful.- Enjoy.- Thank you.

1:04:01 > 1:04:04I love the chips presented like that.

1:04:05 > 1:04:06The smell is amazing -

1:04:06 > 1:04:09the tamarind smell is just overpoweringly glorious.

1:04:14 > 1:04:17I LOVE the chips, they're really interesting.

1:04:17 > 1:04:21- It's beautifully executed.- I think my chicken is cooked really nicely.

1:04:21 > 1:04:24With the tamarind on top of the skin, it's delicious.

1:04:24 > 1:04:27I LOVE the chips and I love the chicken.

1:04:27 > 1:04:30I want some different sauce - I don't want the wasabi mayo with it,

1:04:30 > 1:04:32but I think she's done a really good job.

1:04:36 > 1:04:37Mm, good.

1:04:37 > 1:04:39They're crispy and really light.

1:04:39 > 1:04:40They've got salt on them,

1:04:40 > 1:04:43which is nice. They've got an almost sweet finish.

1:04:43 > 1:04:46It's a lovely little thing, very starchy.

1:04:46 > 1:04:49Cassava chips with a wasabi mayonnaise, fantastic.

1:04:49 > 1:04:51The wasabi mayonnaise doesn't belong with the chicken.

1:04:51 > 1:04:54We're almost there. Really, stuff I've never eaten before

1:04:54 > 1:04:55on MasterChef, which is great.

1:04:58 > 1:05:0115 minutes for your banana trifle. Let's do it.

1:05:07 > 1:05:12Cherry's dessert is soft biscuit masala banana trifle.

1:05:12 > 1:05:13(I love these biscuits so much!)

1:05:15 > 1:05:18I worry, because that's what I went out on in this competition,

1:05:18 > 1:05:21my Auntie Vi's trifle. And I was very upset.

1:05:21 > 1:05:23I thought I was...

1:05:23 > 1:05:24Home and dry with Auntie Vi!

1:05:24 > 1:05:26Yeah, I did, I did.

1:05:33 > 1:05:35Sweating profusely!

1:05:40 > 1:05:43Five minutes, Cherry.

1:05:43 > 1:05:44SHE MOUTHS

1:05:47 > 1:05:49Ah, it's perfect.

1:05:49 > 1:05:52OK... That is a secret recipe caramel sauce.

1:05:53 > 1:05:56My biscuits are a bit overdone, but they're fine.

1:05:56 > 1:05:59It's not going to get thicker, is it?

1:05:59 > 1:06:01Stop panicking - quietly, calmly, but not in panic.

1:06:01 > 1:06:03I'm just going to go with it.

1:06:16 > 1:06:17Let's go, well done.

1:06:21 > 1:06:25Today, we have a banana masala take

1:06:25 > 1:06:27on a British trifle,

1:06:27 > 1:06:30so you've got biscuit at the bottom, a little delicate,

1:06:30 > 1:06:35crumbly shortbread and then my secret recipe caramel sauce.

1:06:35 > 1:06:37- Thank you.- Enjoy!

1:06:39 > 1:06:41Mine is bubbling!

1:06:41 > 1:06:43It looks a bit runny, but I don't know,

1:06:43 > 1:06:45I need to put the spoon in and see.

1:06:50 > 1:06:54Oh, dear. I'm afraid it's just a sort of mush.

1:06:54 > 1:06:56It's a weird temperature and a weird texture,

1:06:56 > 1:06:59so there's a sort of lumpy banana

1:06:59 > 1:07:01in some warm cream.

1:07:01 > 1:07:03Then this biscuit at the bottom -

1:07:03 > 1:07:05it doesn't work for me at all.

1:07:06 > 1:07:07Nice flavours,

1:07:07 > 1:07:10but the texture and the temperature

1:07:10 > 1:07:12I don't find particularly appealing.

1:07:12 > 1:07:15And the cream should be whipped, cos there's no texture to it,

1:07:15 > 1:07:18and underneath, we've got a cheesecake base which isn't set.

1:07:18 > 1:07:21And we've got some biscuits on the side. It's confused,

1:07:21 > 1:07:22that's what it is.

1:07:24 > 1:07:27That was adrenaline-fuelled

1:07:27 > 1:07:29and insane.

1:07:29 > 1:07:31I just hope it's to their taste.

1:07:31 > 1:07:34It's quite an unusual menu. Um...

1:07:34 > 1:07:36But I'd rather push myself out of my comfort zone

1:07:36 > 1:07:40and try something new and test myself than play it safe.

1:07:46 > 1:07:49I mean, that's a pretty easy main - pan-fried salmon with couscous

1:07:49 > 1:07:52and vegetables. But we'll see - I mean, if it's perfectly executed...

1:07:52 > 1:07:56And we have a surprise - we don't know what the vegetables are!

1:08:04 > 1:08:07How do they do it on TV? Like that?

1:08:08 > 1:08:11- Two and a half minutes, mate.- Yep.

1:08:15 > 1:08:18- Come on, Gleb - you need to move, mate.- We need a jive, not a waltz.

1:08:25 > 1:08:28Pot of yoghurt on - nice.

1:08:29 > 1:08:31- Happy?- Yes.- Let's go.

1:08:31 > 1:08:32Really nice.

1:08:32 > 1:08:33Very good.

1:08:36 > 1:08:38- Hello!- Hello!

1:08:38 > 1:08:40Wow.

1:08:42 > 1:08:46I've cooked for you salmon with couscous, some asparagus

1:08:46 > 1:08:50and zucchini with zero fat yoghurt.

1:08:50 > 1:08:53- Hope you like it.- Thank you. - Looks delicious.

1:08:56 > 1:08:59First thoughts - it's a great big bit of fish, isn't it?

1:08:59 > 1:09:03It's certainly a big Russian dish!

1:09:03 > 1:09:04Like its owner.

1:09:04 > 1:09:06I can't wait to delve in!

1:09:12 > 1:09:14My fish is cooked in parts.

1:09:14 > 1:09:17I mean, there's a little bit of rawness there.

1:09:17 > 1:09:21To serve skin soft like that is unacceptable.

1:09:21 > 1:09:24My fish is perfectly cooked for me - I like it not fully cooked.

1:09:24 > 1:09:27The couscous is bland, the courgettes aren't cooked.

1:09:27 > 1:09:29There could have been a bit of flavour in the yoghurt.

1:09:29 > 1:09:31There's nothing to remember the dish by.

1:09:31 > 1:09:33I can forgive him for the soft skin,

1:09:33 > 1:09:36but I think when you're getting couscous wrong

1:09:36 > 1:09:39and there's no oomph to it, then you're in a bit of trouble.

1:09:43 > 1:09:45Personally, I want the middle of that salmon cooked more

1:09:45 > 1:09:48and I want some more flavour in the couscous.

1:09:48 > 1:09:52The dish itself is just a little bit flat, and the salmon, because it is

1:09:52 > 1:09:54undercooked, is detracting from

1:09:54 > 1:09:56the good stuff that's sitting next to it.

1:10:01 > 1:10:05This is the best bit. First, I cook the cake,

1:10:05 > 1:10:06then I destroy it.

1:10:07 > 1:10:10I've never seen anything like this ever before.

1:10:14 > 1:10:17Dessert is...kartoshka.

1:10:17 > 1:10:21Which means "potato", so I'm looking forward to seeing...what...

1:10:21 > 1:10:23what on earth it is!

1:10:25 > 1:10:28I have no idea, but I'm very excited by it.

1:10:28 > 1:10:31Well, here's hoping the kartoshka blows us away.

1:10:33 > 1:10:36Look, they're potatoes!

1:10:36 > 1:10:37Maybe a lump of coal!

1:10:37 > 1:10:39Or maybe something else!

1:10:50 > 1:10:52Is that it, is it ready to go?

1:10:52 > 1:10:56- Well, yes, they're supposed to be cold, but it's OK.- Good luck, son.

1:10:56 > 1:10:59- Thanks.- Go, Gleb. With your potatoes!

1:11:05 > 1:11:08I cooked for you kartoshka.

1:11:08 > 1:11:12It's sort of like chocolate truffle/mousse,

1:11:12 > 1:11:16but it's supposed to be a little colder, but... I hope you like it.

1:11:16 > 1:11:18- Brilliant, thank you.- OK, enjoy.

1:11:20 > 1:11:22Those are not all for you, Biggins!

1:11:22 > 1:11:24- I really want one!- So do I! - They look lovely!

1:11:27 > 1:11:28Oh!

1:11:29 > 1:11:32It's like a disappointing truffle.

1:11:32 > 1:11:37It's the oddest thing I've had and I wouldn't call it a dessert.

1:11:37 > 1:11:39Gleb said it was truffley - it IS truffley,

1:11:39 > 1:11:41but it's got that grainy texture.

1:11:41 > 1:11:44I think the graininess comes from the fact that

1:11:44 > 1:11:47something like perhaps the chocolate has been overcooked.

1:11:47 > 1:11:49It's a bit dense, I think.

1:11:49 > 1:11:51It's a bit of a dense dollop.

1:11:51 > 1:11:54It doesn't really do it for me and I think it's disappointing.

1:11:59 > 1:12:02It's bittersweet chocolate-moussey-cakey thing.

1:12:02 > 1:12:04I don't know what to make of that.

1:12:04 > 1:12:05That's not a cake, not a mousse,

1:12:05 > 1:12:08it's somewhere in the middle, it's a cousse. Or a make.

1:12:08 > 1:12:10I think that's the base of something -

1:12:10 > 1:12:12you could make something good out of it.

1:12:16 > 1:12:19I'm like, sweating like hell, man!

1:12:19 > 1:12:21I don't know if I've done enough for the place in the semifinal,

1:12:21 > 1:12:24but I tried my best and I cooked my favourite food

1:12:24 > 1:12:27and I hope people who tried it really enjoyed it.

1:12:29 > 1:12:31Let's do it.

1:12:34 > 1:12:38So Audley, steak au poivre with potato gratin

1:12:38 > 1:12:40and sauteed asparagus.

1:12:43 > 1:12:45- How's the gratin?- Perfect.

1:12:49 > 1:12:51I have to say, on this menu, of all these different foods,

1:12:51 > 1:12:53this is what I want to eat.

1:12:53 > 1:12:56As long as he gets that steak absolutely right.

1:13:11 > 1:13:13- Bit of flat parsley?- Yep.

1:13:17 > 1:13:20Right, bang on time. Shall we go?

1:13:27 > 1:13:30- Hi! Hello!- Wow.

1:13:30 > 1:13:33- Ooh, thank you.- Pleasure.

1:13:33 > 1:13:37- I have to serve the ladies first. - Of course, Audley! Absolutely.

1:13:37 > 1:13:38Wow.

1:13:39 > 1:13:44So this is a steak au poivre, with a potato au gratin side dish

1:13:44 > 1:13:45and asparagus.

1:13:45 > 1:13:47- Thank you.- Thank you.- Lovely.

1:13:49 > 1:13:53The asparagus looks gorgeous, great big chunky asparagus - looks lovely.

1:13:57 > 1:14:01He obviously felt that everyone could cope with a really blue steak.

1:14:01 > 1:14:04The steak is very rare.

1:14:04 > 1:14:07I mean, I can eat it like that, but I'm sure others can't.

1:14:07 > 1:14:09Asparagus is delicious.

1:14:09 > 1:14:13The taste of the cheesy, creamy potatoes is delicious.

1:14:14 > 1:14:17Flavour wise, I think he's spot-on.

1:14:19 > 1:14:22I like the seasoning on the potatoes, I like the pepper sauce.

1:14:22 > 1:14:25Audley can get some good flavours together.

1:14:25 > 1:14:28- He's still got an issue with presentation.- Oh, my God.- OK?

1:14:28 > 1:14:31Audley, 15 minutes before dessert, yes?

1:14:37 > 1:14:39Audley's dessert is a fruit and cream pavlova.

1:14:43 > 1:14:47- Not that interesting, I suppose. - No, but nice.- But nice, yes.

1:15:07 > 1:15:10- Ready to go?- Yeah.- OK.

1:15:10 > 1:15:14- OK, OK. Let's go. Thank you. - Well done.- Thank you.

1:15:21 > 1:15:26So this is a pavlova and then I have some whipped cream and fruit.

1:15:27 > 1:15:28Hopefully it's tasty!

1:15:30 > 1:15:33- Thank you!- Thank you!

1:15:33 > 1:15:35I think he's been a bit mean with the fruit -

1:15:35 > 1:15:38I've got one blueberry, one raspberry and one blackberry!

1:15:38 > 1:15:41It's all going to depend on the texture of the meringue.

1:15:46 > 1:15:48Thank God there's a bit of chew.

1:15:48 > 1:15:51There's nothing worse than breaking into a hard, crispy meringue

1:15:51 > 1:15:53and not having any of that lovely marshmallowy bit.

1:15:53 > 1:15:56So he's got that right. That's delicious.

1:15:56 > 1:16:01It's simple, but you can't not like cream and meringue and fruit.

1:16:03 > 1:16:05I really like the taste of it - strawberries, cream,

1:16:05 > 1:16:08and vanilla-rich pavlova underneath.

1:16:08 > 1:16:12Chewy, crunchy bits of egg white, like marshmallow

1:16:12 > 1:16:14and crunchy bits all together.

1:16:14 > 1:16:15Good.

1:16:18 > 1:16:21I set a very high standard for myself. And, er...

1:16:21 > 1:16:24I think maybe I came in just a little lower, you know?

1:16:24 > 1:16:26But just a little lower is still very good,

1:16:26 > 1:16:28in terms of what I'm cooking.

1:16:30 > 1:16:33- Six minutes, Jimmy.- Ah!

1:16:33 > 1:16:36Here we go. It's showtime.

1:16:43 > 1:16:46- I really like the colours. - Wonderful.

1:16:46 > 1:16:48I like the Arctic roll of your fish.

1:16:51 > 1:16:54Jimmy - macadamia-encrusted lemon sole with fresh mango chutney

1:16:54 > 1:16:56and an apricot glaze.

1:16:56 > 1:17:00Lemon sole sounds gorgeous, but lemon sole is thin -

1:17:00 > 1:17:03desperately easy to overcook and make into a mush.

1:17:04 > 1:17:07- Are you OK, Jim? Is it going to plan?- I think so.

1:17:08 > 1:17:12- You got it. Now, sauce.- Sauce.

1:17:12 > 1:17:15Fresh mango chutney sounds great, but I think that the

1:17:15 > 1:17:19apricot glaze on top of that makes it almost like a pudding, you know?

1:17:19 > 1:17:21It's too much sweetness, I think.

1:17:23 > 1:17:26- Looks like corn relish. I love corn relish.- I do love it as well.

1:17:26 > 1:17:29- Ever had corn soup?- Yes! - I LOVE corn soup.

1:17:29 > 1:17:31I used to live over in Japan and that's a delicacy there.

1:17:31 > 1:17:34- Why did you live in Japan? - I had a series there.

1:17:34 > 1:17:37I was the first American ever recorded Japanese.

1:17:37 > 1:17:39- You speak Japanese?- A song called... - HE SPEAKS JAPANESE

1:17:39 > 1:17:42Give us a bit now, Jim.

1:17:42 > 1:17:43HE SPEAKS IN JAPANESE

1:17:55 > 1:17:59- OK, wake me up, somebody! - Are you sure it's enough?

1:17:59 > 1:18:00Oh, yeah.

1:18:00 > 1:18:02It's enough!

1:18:02 > 1:18:04Hello, everybody!

1:18:04 > 1:18:08- How are you?- BIGGINS:- Very good! How are you?- Good, thank you.

1:18:10 > 1:18:13What I've made for you today is a coconut macadamia nut-

1:18:13 > 1:18:17encrusted sole, rolled with a bit of stuffing, with some mango

1:18:17 > 1:18:20chutney along with a little bit of apricot glaze on it as well.

1:18:20 > 1:18:22- Hope you enjoy it.- Thank you!

1:18:23 > 1:18:26I can't wait to try the fish, it looks delicious.

1:18:27 > 1:18:30I think that the presentation, he's done a nice job.

1:18:38 > 1:18:41The fish I love, with the coconut and the nuts.

1:18:41 > 1:18:42I could eat that quite happily.

1:18:42 > 1:18:46I like the filling. In fact, I'd like a bit more filling inside there.

1:18:46 > 1:18:50I LOVE the flavours in the fish, that whole mixture is delicious.

1:18:50 > 1:18:53The coconut crust on the fish is absolutely delicious.

1:18:53 > 1:18:57I'm going to try and emulate that. I think Jimmy's shown great promise.

1:18:57 > 1:19:00I like where he's coming from.

1:19:03 > 1:19:08Tradition tells me that I should not like apricot mango sole.

1:19:08 > 1:19:11Actually, my taste buds are asking me to go back and have another go.

1:19:13 > 1:19:15- Oh, boy!- Jimmy, Jimmy!- Yes.

1:19:15 > 1:19:18- All right, 15 minutes till dessert. - OK.

1:19:18 > 1:19:20I'm on it. I'm going to go here to get it out of the blast freezer.

1:19:20 > 1:19:22Oh, sorry - go!

1:19:28 > 1:19:31- Jimmy, this is rock hard, mate. - Yes, sir.

1:19:31 > 1:19:34But it will calm down and I'll scoop it like a bit of ice cream.

1:19:34 > 1:19:36Don't let it fall out!

1:19:38 > 1:19:41Jimmy's dessert is an acai fruit bowl.

1:19:42 > 1:19:48I'm pretty sure that an acai fruit bowl can't just be a plate of fruit.

1:19:48 > 1:19:49I hope not!

1:19:52 > 1:19:53Now dip it in the water.

1:19:57 > 1:19:59- Yeah!- That's a good one!

1:19:59 > 1:20:03You guys should really get into this business. For goodness sakes!

1:20:03 > 1:20:05Thanks, Jimmy - I really appreciate that(!)

1:20:07 > 1:20:09Bee pollen.

1:20:10 > 1:20:14It looks cool - like little firecrackers in there, you know?

1:20:17 > 1:20:20- Should I do a little...?- No.

1:20:20 > 1:20:21I'll take that as a no!

1:20:23 > 1:20:27- Jimmy, let's go.- All right.- Before you add something else to it!

1:20:27 > 1:20:29- Bye, Jimmy.- You're awesome. - So are you.

1:20:29 > 1:20:32If I don't come back, bury me in Utah!

1:20:34 > 1:20:36- Hello, friends.- Hi!

1:20:39 > 1:20:41This is an acai bowl, mixed with fruit,

1:20:41 > 1:20:45a little bit of a honey drizzle and some cream on the top with

1:20:45 > 1:20:48vanilla and a little bit of granola on the bottom for crunch.

1:20:48 > 1:20:50What's in the sorbet?

1:20:50 > 1:20:53It's got a little bit of yoghurt in it,

1:20:53 > 1:20:57but it's primarily made of an acai berry, which is

1:20:57 > 1:21:00known to have some tremendous health benefits to it.

1:21:00 > 1:21:04- People love it for that reason, as well. Hope you like it!- Thank you!

1:21:06 > 1:21:08I think it's as pretty as a picture.

1:21:15 > 1:21:17It's gorgeous.

1:21:17 > 1:21:18I love the acai,

1:21:18 > 1:21:20I love those really sharp berries

1:21:20 > 1:21:23made into such a beautiful sorbet.

1:21:23 > 1:21:27Little bits of bee pollen, that's medicinal, that gives it, sort of,

1:21:27 > 1:21:30you get that sort of healthy kick and a sprig of mint in it

1:21:30 > 1:21:33that suddenly this freshness came from nowhere.

1:21:33 > 1:21:34Everything about it is great

1:21:34 > 1:21:39and there's a real abundance of tastes and flavours and your

1:21:39 > 1:21:41mouth is bristling with excitement

1:21:41 > 1:21:42as to what you're going to

1:21:42 > 1:21:46taste next and I love everything about it - it's sensational.

1:21:46 > 1:21:49It's completely delicious. Well done, Jimmy, best dish of the day,

1:21:49 > 1:21:51absolutely. Lovely, lovely, lovely.

1:21:55 > 1:21:57Wow, that starts sour, then sweet.

1:21:57 > 1:21:59That is an original flavour for me.

1:21:59 > 1:22:01I've never tasted that before, ever.

1:22:01 > 1:22:03The ice cream is unique.

1:22:03 > 1:22:05And delicious.

1:22:05 > 1:22:08Acai berries, bee pollen, bananas, strawberries, blueberries

1:22:08 > 1:22:09and granola...

1:22:09 > 1:22:13in my opinion, works. I think that's really tasty. Yum!

1:22:16 > 1:22:17Phew!

1:22:17 > 1:22:20I was anxious, but you want everybody to like what you've done.

1:22:20 > 1:22:24I'd love to stay. I've got that little bit of competitiveness in me.

1:22:24 > 1:22:27I'd like to go to the next round, I really would.

1:22:30 > 1:22:31Today I thought was fascinating.

1:22:31 > 1:22:34Lots of things I've never, ever eaten before.

1:22:34 > 1:22:37For me, that makes a really exciting competition.

1:22:40 > 1:22:42For the guys in the dining room,

1:22:42 > 1:22:44Jimmy was the standout cook of the day.

1:22:44 > 1:22:48And I can perfectly understand it - Jimmy's had a cracker of a round.

1:22:48 > 1:22:50I totally agree. Jimmy is a semifinalist.

1:22:52 > 1:22:55Gleb didn't really live up to expectation. I expected a little

1:22:55 > 1:22:59bit more flair and what we had was a salmon with some couscous.

1:22:59 > 1:23:03I didn't like the salmon, because it was undercooked. And all of us

1:23:03 > 1:23:07agreed that we couldn't make head nor tail of that chocolate

1:23:07 > 1:23:09potato from Moscow.

1:23:09 > 1:23:12No, as a dessert, it didn't work, which is a bit of a shame.

1:23:12 > 1:23:13I think generally,

1:23:13 > 1:23:17got a good reception for Cherry's tamarind chicken.

1:23:17 > 1:23:19The dessert, however, was bordering on disaster.

1:23:19 > 1:23:22It was a warm cream and banana soup with biscuits in it,

1:23:22 > 1:23:24that's what it was.

1:23:24 > 1:23:27Audley, the steak... It's the right idea.

1:23:27 > 1:23:30Had a lovely flavour of cheese amongst the potato sauce,

1:23:30 > 1:23:33a little bit of pepper around the steak.

1:23:33 > 1:23:35As for dessert, it was a tasty thing.

1:23:35 > 1:23:37It was strawberries, cream and pavlova - that's a tasty,

1:23:37 > 1:23:39tasty thing.

1:23:39 > 1:23:42I think from the start of the competition to now, I think

1:23:42 > 1:23:43I deserve a place in the semifinal.

1:23:43 > 1:23:47I'm kind of like biting at the bit here, "Let's go through!"

1:23:47 > 1:23:49But, you know, nothing is guaranteed.

1:23:50 > 1:23:52I'd be gutted if I don't get through,

1:23:52 > 1:23:55because I want to stay in the competition so much.

1:23:56 > 1:23:57I hope I'm through.

1:23:57 > 1:24:01We'll see if the Russian potato got me into the semifinal!

1:24:12 > 1:24:16You four have contributed to a fantastic competition.

1:24:18 > 1:24:20That's made our decision difficult.

1:24:25 > 1:24:27The first person leaving us...

1:24:32 > 1:24:34..is Gleb. Gleb, thank you.

1:24:46 > 1:24:48I'm going away proud of myself,

1:24:48 > 1:24:52I've tried my best. I think I've achieved a lot, too,

1:24:52 > 1:24:54and it was awesome, it was good.

1:25:01 > 1:25:03Our first semifinalist...

1:25:05 > 1:25:06..is Jimmy.

1:25:08 > 1:25:12- I'm gone, right?- No, you stay there! - Are you serious?

1:25:12 > 1:25:15Wow! I did not see that coming!

1:25:18 > 1:25:21That leaves you, Cherry, and you, Audley.

1:25:22 > 1:25:24You both made mistakes today.

1:25:24 > 1:25:27But both of you throughout this competition have worked

1:25:27 > 1:25:29extremely hard.

1:25:29 > 1:25:32And that's made our decision very difficult indeed.

1:25:37 > 1:25:38As a result of that...

1:25:39 > 1:25:43..we'd like you BOTH to be semifinalists.

1:25:43 > 1:25:45That's awesome! Yeah!

1:25:45 > 1:25:47Very, very well done!

1:25:49 > 1:25:52- Yeah!- Relay!- Obviously, you can see I'm very, very happy!

1:25:52 > 1:25:54Put 'em up! Put 'em up!

1:25:54 > 1:25:58Waiting for that gold medal, now I'm thinking of the finish line.

1:25:58 > 1:26:01I mean, no kidding, I had called and set my ticket to go home.

1:26:01 > 1:26:05I thought for sure it was over for me. Great day.

1:26:05 > 1:26:06Can't get any better!

1:26:06 > 1:26:08The best!

1:26:08 > 1:26:11I feel so happy!

1:26:11 > 1:26:13MasterChef semifinal,

1:26:13 > 1:26:16that's so surreal! What?!

1:26:17 > 1:26:19I can't believe it, it's insane!

1:26:19 > 1:26:21Yay!

1:26:23 > 1:26:25Next week...

1:26:25 > 1:26:29nine heat winners come together for the semifinals

1:26:29 > 1:26:32and the pressure reaches new heights.

1:26:33 > 1:26:35TRAIN WHISTLE BLOWS

1:26:35 > 1:26:38We're looking a bit behind, by the looks of it.

1:26:38 > 1:26:41Something's burning.

1:26:41 > 1:26:42It's a bit of a disaster.

1:26:43 > 1:26:47- Ah!- We're still in there, still in there fighting.

1:26:47 > 1:26:48Oh, my gosh.