Episode 8 Celebrity MasterChef

Celebrity MasterChef.

'We've got ourselves 20 celebrities who want to show us

'how good they are in the kitchen.'

I think I've gained ten pounds since I started the show!

But I'm having fun.

'Many of them can sing, dance, act.'

We don't care about that. What we care about is whether they can cook.

I'm really hopeful that I can show them that,

hey, this boxer's not just a guy with a punch,

he can actually cook in the kitchen.

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

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

This week's MasterChef heats continue.

Last night, the celebrities got their first sense

of the scale of the competition.

Cherry, that's an absolute disaster!

-Please just start again, let's do it again.

-OK.

This is not cooked, it's raw. Please start again.

I'm getting it, I'm getting it. Oh, yeah!

But despite giving it his all,

antiques expert David Harper went home.

Thanks, guys.

Now, the remaining four

are back to fight for their place in the semifinals.

I'm so relieved to have survived the last round. I'm back for more.

I just need to take a breath and stay calm.

Your adrenaline just goes up right here, and I love it.

We all like to be in a comfort zone where we know what we're doing.

Whichever way it goes, I'm going to roll with the punches.

'I think I'm great at thinking on my feet on stage.'

But this is a totally different kind of stage, you know.

You can't talk your way out of bad food!

Welcome back. You've worked really hard to be here

and now we are going to step it up a little bit.

The next two tasks are all about teamwork.

Without knowing it, you've already put yourselves into teams.

Look, red apron, blue apron, they're the teams.

You are about to attempt a MasterChef invention relay.

Each team is going to be tasked with cooking a main course and a dessert.

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

You need to decide which team member's going to go first.

-THEY WHISPER:

-You go first.

-OK.

-You start, yeah.

-If you start it, then I can kind of know where you're headed.

-OK, OK.

-Is that cool?

-Yeah, that's cool.

-Red team, who's going first?

-Cherry.

-Cherry's going first.

-Blue team, who's going first?

-Me, sir.

Audley's going first, brilliant.

Those people who are going second can leave us now, thank you.

-Oh, OK.

-Good luck, buddy!

Right on.

So far away! Bye!

Reveal the ingredients, please.

Cherry and Audley must now create a main course using the turkey,

and a dessert using at least one of the three types of berries -

gooseberries, blackberries and cranberries.

Your 25 minutes' cooking time starts now.

They can also choose from a larder of ingredients

including rhubarb, figs, carrots and fennel.

I'll cook with some of these.

In some ways, I wish I wasn't going second!

Mm. Yeah.

'I don't want to let Audley down.

'I don't want to have him punch my face!'

THEY LAUGH

'I'm really confident in her.'

I think Cherry's got it and she's going to kill it.

-Cherry?

-Hello.

-What do you reckon?

I reckon I'm going to do a turkey leg

with thyme and rosemary and garlic

and potato wedges.

-Dessert?

-I'm going to do some baked figs

with blueberries in a little bit of masala

-and some whipped cream.

-What really impresses me is that

not only are you going to do those two dishes, but you're going to turn

-the blackberry into a blueberry.

-I mean a blackberry!

That really impresses me!

You can't get the whole dish done yourself.

How are you going to leave a message to your mate?

I'm going to slice up the potatoes

and parboil them in the shape of wedges

so that he knows it's a wedge-type action.

And I'm going to put these in a tray with the masala

next to the cream to show him that's what the vibe is.

Whatever she's going to plan to cook,

I'll have to come in with

a clear idea how to continue it and finish it.

Cherry's got a nice idea and that is to fry the turkey leg.

She's got the turkey leg off, she's going to put it in the oven.

Cook that with some herbs, and she's got some lovely veg to do with it.

She wants to bake some figs.

Mix some masala wine in with some cream.

Add the blackberries to it as well. Nice idea.

The point is, is Gleb going to know

what Cherry's up to when he comes in?

If I walk in and I see something completely foreign to me -,

I don't know what it is and I don't know what to do with it -

that will be a complete disaster.

It's a big challenge. I'm so glad I'm with Audley

cos he really has a great sense of cooking different meats.

I'm really hoping that he'll prepare at least some kind of main,

whatever that is, and at least leave me clues for a dessert.

-JIMMY LAUGHS

-Because, if not,

I am in deep yoghurt!

What are you going to make?

I'm going to make a turkey with rice.

I'm going to braise it. I'm going to do some celery, carrots,

a little bit of wine.

What are you going to leave for Jimmy to do?

I'm going to have some rice on the pot

so hopefully Jimmy turns on the pot with the rice.

-So you've got a plan, then?

-I've got a little bit of a plan.

-Good man.

Is that carrot, onion and rhubarb?

Why did I think that was a version of celery?

Thank you for telling me that was rhubarb, because...

It could be nice!

I have no clue. Do you reckon it could be in there?

I think that could be an absolute disaster.

I wasn't planning on looking at rhubarb.

You haven't done any cooking yet and you've got about eight minutes left.

The worst-case scenario is it's just raw materials sitting out there

and I've got 20 minutes to put it together.

Jimmy's a sharp guy,

he's going to figure out what's going on here, yeah.

He's going to be seeing a fruit compote

with whipped cream, Greek yoghurt and honey. Very simple,

but it will be effective.

And then hopefully he will figure out to turn the rice on.

I actually think the team of Jimmy and Audley

could be a fascinating one because Jimmy is quite creative.

Audley is pretty classic and quite safe.

What Jimmy might do is just push Audley that little bit further on.

With three minutes to go, what have you left him?

I want him to make a masala Chantilly cream.

I've left all the ingredients here. I feel like that's quite clear.

And then in here I've got roasted tomatoes,

a turkey leg, baked figs and blackberries in masala.

You think he won't look at that and think that goes in it?

He won't look at that, and that goes in it?

He won't look down here, think that goes in it?

-I'm really hoping not.

-Right, OK.

I'm hoping that I'm going to just go in there, chill for 25 minutes.

She's going to come in, we finish it off together and present it.

Boom! Team work.

I feel like it's fairly self-explanatory.

These are obviously chips to be fried.

I just want him to not touch anything else.

90 seconds, then your mates are going to come in.

You need to get it in the oven, mate,

otherwise they're not going to cook.

That's just so clear, isn't it?

OK, it's change-over time.

-Go get 'em, buddy.

-OK, let's go.

Go!

-Wow.

-That was a really fun challenge.

-Yeah.

I've tried to be as clear as possible for Gleb

so he didn't have to guess too much.

I'm hoping it's pretty self-explanatory.

GLEB TUTS

What do you do with this? Like, what would you do with this?

Everything that Cherry covered over to hide,

Gleb immediately uncovered and thought it had to be used.

-What has she left you?

-She left me turkey,

so she started a turkey. There's a sign, er, veggies, boil the veggies,

fry the potatoes. And then there's chicken stock or something.

Is that all she's left you? She hasn't hidden anything anywhere?

-No.

-All right, good.

So Gleb has seen the vegetables Cherry's left.

He saw the potato wedges that Cherry's left.

What he hasn't looked at is the oven.

He doesn't know that there's anything in the oven.

That's that oil.

Holy moly macaroni! I'm like, what is this?

He's cooking the chicken leg or turkey leg in there.

And he's got some of this going, put it over the top of it,

and some stock of some sort.

I've done a turkey, I've done a little pot of mirepoix,

but there weren't no celery. It's rhubarb. Rhubarb does not work.

He said, "Oh, it might be interesting." I'm like, "Er..."

I don't really see a dessert other than he's left some fruit out.

I put all of the dessert in one place.

The cream's there, the sugar's there,

so he'll figure that's the dessert. He's a sharp guy.

I want to do something a little bit different.

-HE WHISPERS:

-He wants to do a bit something different!

Jimmy, you seem like you're under control here.

I don't know how much control I'm having.

Do you think he's left you in a good shape?

-I think he's started the main off really nicely.

-Right.

I'm just worried about the dessert, really.

OK, so what's your idea of the dessert, then?

-My idea was that we do some of the berries.

-Yes.

And then create some kind of a cookie topping.

-In here, you've got gooseberries and blackberries.

-Uh-huh.

-Have you cooked with gooseberries before?

-Never.

-Have you tasted one?

-Yeah.

-What do they taste like?

-A bit bitter.

-They're sharp, aren't they?

-Yeah.

-So, with a bit of sugar, do you think?

-Oh, yeah.

Jimmy wants to make a cookie crust for the top of his dessert.

So he got some sugar, he got some butter,

he got some flour and a couple of eggs and put it all in a bowl.

Still, the texture's wrong, it's too floury.

There are eggs in it.

A bit more like a pudding mix.

By default, it could be a lovely, light sponge pudding

sitting atop some fruit.

It could be a wonderful thing.

It could be something really awful!

Cool!

15 minutes before your partners come back in.

It's so hard to, um, to kind of figure it out.

I don't know how to do this red wine with sauce.

It's kind of foreign to me.

So I've no idea.

I have a lot of faith in Gleb.

Watching him cook, he's got skill, he's thoughtful,

he's very artistic with his presentation.

And he likes healthy food.

I think he's got finesse.

And I think he'll do us proud.

You've cooked the veg, you've cooked the potatoes,

you've cooked some turkey.

What's your dessert going to be?

Whipped cream with some berries. I think.

Cherry, I'm sorry if I'm screwing up your dessert,

but that's what this tells me to do.

This cookie isn't setting up, though.

-A watched kettle doesn't boil, does it?

-Yeah, that's true.

How long do you think a cookie's going to take to cook?

-15?

-15...

-TIMER BEEPS

-What's that timer doing? What's that for?

-That's not my timer.

It is, it's on your bench.

-Audley must have left me a clue.

-Do you think so?

That probably means pull the chicken out, I bet.

I'm really confident that Jimmy's going to get what I started.

And Jimmy's going to carry on the ship like a captain that he is.

-Jimmy, look!

-I know, it's pro!

-Look at that.

-Looking cool, man!

-It's going to be awesome!

Team Blue, Team Blue, Team Blue!

This is fun, I like it.

Two minutes before your partners come back.

And you work on the dish together, or they rescue it for you.

Do you think Cherry did enough work?

She did perfect, because she prepped everything, so...

-She didn't cook the turkey, though, did she?

-She didn't cook the turkey.

-Because she probably knew I can cook the turkey.

-OK.

Almost, nearly there. Cool.

I'm thinking this isn't a good idea, but...

-we'll see.

-Your partners are coming back.

-You can save everything with butter.

-OK, yeah.

-JIMMY:

-Run, come on!

-I've got some rice going.

-You superstar.

-You put that on the top.

I mean the bottom. And then this is cooked perfectly, your turkey leg.

Thank goodness you were smart, it's nice and crispy.

-Turkey, pan-fried turkey. I didn't know what to do with the sauce.

-Lovely.

-That's great.

-I'm doing this.

-It is completely different, and I'm loving it.

-That's great.

-Whipped cream?

-Yes. Great!

Should we put some vanilla in it?

And then I've got a little cobbler baking.

Jimmy, there's nothing to do!

-Where are the figs?

-The figs.

-The figs.

-Oh, did you not see the figs?

-No, I didn't see the figs.

-The figs are down here. Oh, sugar! Did you not look in the oven?

-No.

That's fine. Quick, let's have a look. It's all fine. Totally fine.

-Can you get the figs out? They're underneath.

-Damn!

He didn't open the oven!

-It's the truth.

-He didn't look in the oven.

-Didn't look in the oven.

-Do you know the stuff you covered over?

-Yeah.

-Gleb immediately uncovered because he thought that was a sign.

-Oh, my God.

That's why women and men think totally different.

Gleb, I thought, "I can't tell him to look in the oven, it's cheating."

-I thought, "Gleb, look in the oven. Look in the oven."

-That's so good.

Gleb works really hard but, because he didn't look in the oven,

he did a load of work that was unnecessary.

So we had two lots of turkey, we're only going to eat one.

Do you think this?

-I'm wondering whether this one might be nice and crispy.

-Yeah.

-Do you mind?

-We'll do that, yeah.

-I've got a little sauce here.

-It's too much. Too watery, you know?

-So you're going to need some flour in it.

-Yeah, just a little bit. Oh. OK.

Happy with all the flour he put in?

-I was going to put some wine and cream in there.

-Oh, that's better.

Wine and cream. But it's OK. Jimmy, it's no problem.

-I'll get out of your way.

-Yeah, just check on the dessert.

Throwing the flour in it, you know...

Jimmy so wants to be part of a team, he's trying really, really hard.

He wants to be in Audley's team. But as far as Audley's concerned,

he's getting on with his main course, he's told Jimmy to do the dessert,

and that's how it's going to work.

-OK, put a couple of berries on here.

-Yeah, yeah.

-You are getting good at display, buddy.

-No, three.

Just three. Take half, take that out. Don't make that be so much.

-Two minutes left.

-Damn!

Oh, that's too much, too much. Get rid of those.

Final 30 seconds.

-Right, that's it. Your time's up.

-Beautiful.

-Stop.

THEY LAUGH

You're a pro. It was fun.

You look so stressed.

"I'm going to kill you! You ruined everything."

I was like, "The main thing that I need him to do is the rice."

-You figured that out. Perfect.

-Good.

-Perfect.

-You are a lovely cooking buddy.

-OK.

Audley and Jimmy have made roast turkey thigh with vegetable rice

and carrots and fennel.

It's served with gravy.

The one thing that Gregg doesn't know about this dish

is, inside the rice is your blushing celery.

-Did you put rhubarb in thinking it was celery?

-Yes.

THEY LAUGH

-AUDLEY:

-Yeah.

Turkey leg and rhubarb rice. Who'd have believed it?

Rhubarb rice. That is really, really tasty.

That is really good food.

The flavour coming from the rice is really good.

-The sauce has got too much flour in it.

-My bad.

-It's too thick.

Yeah.

Your turkey thigh is cooked really nicely, still moist.

Loads of butter through your carrots and fennel.

It's a tasty, tasty thing.

Jimmy has made their dessert, a gooseberry and blackberry

cobbler with a cookie-style crust, served with whipped cream.

Do you know what, Jimmy, this is going to be one of two things.

-It's either going to be miraculous or it's going to be a bit weird.

-Yeah.

Mmm! Mmm!

The top of this is rather thick. OK, rather thick and doughy.

But I really trust your palate.

You have got a really nice blend of sharp and sweet.

And you've managed to just cobble that together - excuse the pun -

-using pure instinct, and it actually tastes pretty good.

-Good.

I think it's really tasty.

I think you've got a few mistakes here and there,

and I think, actually, if you just joined hands a little bit,

-you could end up with a very good team.

-Oh, my goodness.

-I don't want to get beat up.

-I think we all think that, Jimmy.

I think no-one's relieved more than the judges

-when the big fella actually cooks something we like.

-Yeah.

That's cool.

-It was great fun.

-It was really good.

I really enjoyed this challenge because I knew,

I knew that Jimmy would be a great partner. And he turned out to be.

Glad to be your partner, buddy.

Cherry and Gleb have cooked roast turkey leg with thyme and rosemary.

It's served with potato wedges, romanesco and baby carrots.

-What have we learned today, Gleb?

-To look in the oven. Yeah.

I think you worked together, the pair of you, quite well.

And I think, bearing in mind the sort of round this was, I think

-that's pretty good.

-It looks like a sort of dinosaur version of chicken and chips.

This sort of massive leg.

Rooaaarr!

What you've got here is something that's really, really tasty.

It's turkey, rosemary, chips and gravy. And that's a great thing.

The meat is lovely and moist, the gravy is wonderful and rich

and dark and tastes of poultry.

-And your chips are cooked really, really nicely.

-That's really nice.

You've made a sauce by taking the juice from the meat.

Your chips are crispy, your veg is cooked, that's good.

Gleb, you work hard but, because you didn't look in the oven,

you did loads of work that wasn't necessary.

Otherwise, I think this could have been spectacular.

For their dessert, Cherry and Gleb have made roast figs and

poached gooseberries, blackberries and cranberries in masala wine,

served with Chantilly cream.

-CHERRY:

-Sharp?

-Is it sharp, John? I wasn't brave enough to take one.

I took one for the team just then. Wow!

Whoa! Whoa!

Love your soft, juicy figs, I really like the vanilla, sweetened cream.

As for cranberries. Nuh-uh-uh-uh-uh-uh-uh.

The sauce you've made for the berries,

because you've cooked it with plenty of sugar and masala wine, that is

lovely with the figs and the sweet and cream.

Those cranberries are far too sharp, which means you didn't try one.

-Yeah, we didn't try it enough.

-You know what?

I'm not that disappointed, though. Considering you didn't know what an oven was, Gleb, when you first

walked in - Cherry chucked everything in the oven first off -

-I'm surprised we've got a dessert which tastes all right.

-Good job.

-CHERRY:

-Good job. Well done.

Yeah, really thrilled. That was incredibly tough challenge.

-And I thought everything tasted really good. And looked pretty.

-Mm-hm.

Thank you for today, I found it great fun,

and actually, I enjoyed your food. Well done.

We really hope that you've begun to learn

what it takes to be a team

in a kitchen because, believe me, we need you to learn that lesson fast.

All I can tell you right now is, it's going to get bigger,

it's going to get tougher. We will see you very soon.

-Off you go.

-Thank you.

It's early morning, and Jimmy, Cherry,

Gleb and Audley are travelling out of the capital to Buckinghamshire

to face their first mass-catering challenge.

I'm a bit nervous because I have a suspicion we're cooking for a lot of people.

I don't know what to expect,

but I just know we're going to find a way to survive and thrive.

-JIMMY:

-Look, guys, what's this place?

Welcome to the beautiful Bisham Abbey.

Originally built 800 years ago,

this has at one time housed King Henry VIII and Elizabeth I.

It's now part of the Bisham Abbey National Sports Centre.

This is where elite athletes train.

Including athletes right now training for this year's

Rio Olympics. You are preparing lunch today for 80 people.

People that work here and members of the Great Britain men's hockey team.

-AUDLEY:

-That's cool.

-80 people, yeah.

-It's cool.

Big day for you four, and back to being in teams.

The same teams you were in the last challenge.

Today it's all about a balancing act. The food has to be nutritious.

These are elite sports people, and at the same time

it's got to be delicious.

What I suggest is you get on with it

because you've only got three hours until lunch. Good luck.

I've never cooked for this amount of people in my life, ever.

I actually find cooking for my family quite stressful.

I'm excited, you know. I'm not at all worried about the numbers.

It's like an average day at the Osmond family household for dinner.

HE LAUGHS

Today is all about feeding people at the top of their game.

The fact is, these are the best in Britain.

It gives the cooking a completely different kind of criteria.

There is a different set of rules to play by.

Today, the teams will be working under the executive chef,

Dave Spalding, who will be expecting them to come up

with a nutritionally balanced menu.

If you can bear in mind,

it's crucial that we look after the athletes.

We're always on a tight schedule, so if you can choose

all your ingredients, and I wish you all the very best.

Thank you, Chef.

Let's decide what we're doing.

You're the athlete, you know what these guys want to eat.

We're going to keep it clean.

Each pair has three hours to plan and cook 30 meat or fish

and 15 vegetarian main courses, as well as 40 desserts.

Their larder includes chicken, side of salmon

and minced beef.

We can make a really good Bolognese with tons of veg.

-Yeah, so we'll do meatballs.

-But what about Bolognese?

They also have a wide range of fruit and vegetables

and a selection of dairy products.

How about we cut some eggplant?

-Me and eggplant, I'm weak with eggplant.

-It's a weird one.

I can hold my hands up and say I'm very...

-But vegetarians eat that stuff.

-Yeah.

Ah!

-Get back.

-JIMMY LAUGHS

Right, guys, what have you chosen for your menu?

Main course is going to be chicken with rice.

A nice healthy avocado salad. And then we're going to be doing a fruit cocktail for dessert,

-with a...

-Bit of yoghurt in it.

-Yeah, nice and healthy. A real...

-He's an athlete. We'll follow his lead.

-What is the veggie option?

We're going to try to cut some eggplant

-and then we're going to fry it up a little bit.

-But light-fried.

-We're just going to brown it.

-A little bit of oil.

Very little oil.

Remember, the salt and the oil and the fats is a no-no. OK. Thank you.

Thank you, Chef.

Put all your salad there. And the next thing you do, you chop them up and prep them.

-I'm going to season the meat.

-What do you want to do with cheese?

-How far can we go with cheese?

-You don't even have to go with the cheese. Think clean.

Because, really, for an athlete, they're really fussy about what they're eating.

Straight away, Audley takes control of prepping the 40 portions of

their Cajun-seasoned chicken,

which they plan to serve with vegetable rice.

-Cut everything small as you can, yeah?

-Yeah.

One thing I've always learned is, know when to lead and know

when to follow, and I'm following Audley

because he knows what they need to eat to be energised,

so there's no ego in it for me, I'm just wanting to make sure

these people are happy with some good food.

This is going to be nice and seasoned for them.

Yeah, I think I made a good choice.

I've kind of had to think about what I've got, and I really think

doing a salad is, like, standard, you have to give them a salad.

Give them the rice for their carbs, and we're giving them the protein with the chicken.

So there's something there for everyone. And I think they'll enjoy it.

I'm impressed with the menu

because I expected it of Audley a little bit.

Because of his background of all his sports and all the Olympics.

Because of his nature, Audley will take charge because winners always

take charge. They're leaders, that's why they are where they are.

Tell me about shortbread.

Meanwhile, the Red team is still discussing their menu.

-But Gleb has an idea for dessert.

-Make a dough.

You put the cottage cheese inside, you fold it and you bake it.

-It's sweet, but it's not too sweet.

-Perfect.

Right, then, guys, what's your menu?

We're going to make a Bolognese with lots of veg, mushrooms,

leeks, courgette.

Vegetarian dish is going to be vegetable salad with grilled

halloumi on top.

And for the dessert, we're doing a shortbread with

-cottage cheese inside.

-Unusual, but sounds good.

And we're also poaching some pears with vanilla and sugar.

Not too much sugar.

Remember what we said - this is a national sports centre.

Please be wary of that.

While Cherry starts prep on the Bolognese,

Gleb is making their dessert.

A traditional Russian recipe for shortbread

stuffed with cottage cheese.

In Russia we call it syrniki.

It's really good.

My mum makes these all the time.

I've never actually made it, but I always enjoyed eating it.

The controlling person in me

wants to question Gleb's choice of shortbread

and cottage cheese. However, I love that we're trying something new.

And I just have to trust that he knows what he's doing.

Look at my hands, this is crazy.

Audley's Cajun chicken is portioned and seasoned.

He needs to brown them off before they go into the oven.

Just looking at the time, you probably want to go on to

-the aubergines, if you want.

-Did I get the right team-mate or what?

How have you divided the labour? Between you and Big Jim.

I'm focusing on the protein, the chicken.

-Jimmy is having a great time over there.

-I'm having fun.

He's cut up all the vegetables. And we're making it work.

If Jimmy was bigger than you, would you let Jimmy go in charge?

If this was in any kind of musical performance,

and we're working in that kitchen, I would 100% let Jimmy take charge.

GREGG LAUGHS

Tell me about this vegetarian dish, because this is your idea.

We're thinking of coming up with kind of an eggplant.

-You call it, what, "obbergine" over here?

-AU-bergine.

-AU-bergine.

We're going to try to slice the eggplant, fry it up,

but not too much fat, obviously. Too much oil, I mean.

You say eggplant, I say aubergine.

To-MA-to, to-MAR-to.

THEY LAUGH

We know that Audley can do a bird and some rice...

and flavour it very, very well. That's fine.

The aubergine, I'm not quite sure at the moment, because all

they know, Jimmy and Audley, is that it's going to be an aubergine.

They don't really know what's going to go on around it.

Oh, that's so much better. I won't take it too risky.

I play a real mandolin, but not that kind of mandolin.

On the other side of the kitchen,

Gleb's Russian shortbread is taking shape.

While Cherry has come up with a new idea for their veggie option.

We're going to do a fancy sandwich for the vegetarians, because

I think they often get left out, and it's obviously quite bland.

-Yes, so why not give them a SANDWICH?

-A cheese sandwich.

-But it's not just any cheese sandwich.

-No.

It is going to be a char-grilled focaccia with grilled halloumi

and a lovely bit of salad.

What did the cheese say when he looked into the mirror?

BOTH: Hallou, mi!

Hallou, mi!

Before she can make a start on the halloumi sandwiches,

Cherry has to brown five kilos of minced beef for the Bolognese.

Who uses those when you're cooking? Like, am I rowing?

And look... I mean, everything is just massive.

And I've never felt smaller.

Finally, Gleb has finished cutting out 40 portions of Russian

shortbread, which now have to be filled with a mixture of sweetened

cottage cheese and yoghurt.

The shortbread is going to look different to a regular

English shortbread. It's going to be, like, folded.

So it's like a little dumpling of shortbread with

-cottage cheese inside, and it's baked.

-Yeah.

Isn't all the cheese just going to ooze out of those biscuits?

-Um, I hope not.

-They look like they're going to ooze, to me.

-OK.

-I'll... What I'll do is...

-Clip them.

We'll get there.

Jimmy gets the rice on the go for the Blue team's chicken dish.

But they're still unsure about their aubergine vegetarian dish.

-We are not doing cheese for athletes.

-He won't let me do cheese, it's driving me crazy.

What about on the side as an option, maybe?

-Hey, you've taken my cheese.

-Yeah, we're not going to use the cheese.

Remember, we're dealing with athletes, Jimmy. Athlete, athletes, athletes.

Right, teams, 90 minutes left until service.

90 minutes, please.

Once a home for English nobility, Bisham Abbey is now

a state-of-the-art training venue for 20 different Olympic sports,

including the England youth football team and British hockey teams.

The Great Britain's men's squad are here today doing some training.

They'll be in the gym later today as well.

Their ultimate aim is to try and be ready for Rio,

so they'll be heading out there and hoping to win a gold medal.

Nutrition's really important for them.

It's important so that they can recover from the session they've already done in the day.

But also they need to then fuel for another session, often,

so it's important that we get nutritious food into them,

particularly sources of carbs and protein sources,

so let's hope that the lunch delivers that today.

There's less than an hour until service

and Gleb is still working on his Russian shortbread.

I'm trying to make 40 of them. I've made 12 already.

While Cherry is juggling both the Bolognese and the vegetarian main.

I think we are tight, we are fighting against it,

but I think we'll be OK.

Jimmy and Audley have decided to cook a tomato sauce, that they're

confident will work with both their chicken and aubergine main courses.

We've got garlic in there?

Yeah, we've got garlic in there, we've got onions and peppers.

Gleb's shortbread is finally ready for the oven.

But he's decided to add a second element

of poached pears to the dessert.

You've got veg still to do, you've got the spaghetti still to do,

-and lunch is in 45 minutes.

-Oh, my God. OK, yeah. Seriously.

I feel really, really stressed right now.

At the moment, all we've got is a main.

And Gleb is nowhere to be seen.

Gleb is concentrating solely on dessert and nothing else.

And now he's peeling pears and he's only got 45 minutes before lunch.

-How are your pears?

-It's coming along.

-You'd better be quick because you've got to move on.

-So, water and lemon juice.

Quick! Quick! Or you're going to run out of time.

-Do you know what, I'd leave those. Get on to the pasta.

-We need this.

We haven't got any vegetarian meal and we haven't got any pasta.

All right. OK, got it. OK, so, um...

I shouldn't be helping out the Red team,

but somebody's vegetables look like they're burning a bit.

-Just want to help somebody out.

-JIMMY:

-Cherry, Cherry.

You've got now, what, half an hour?

-So we know you should be on top of the game now, yeah?

-Yes, Chef!

That's enough, that's enough.

Because if we burn it, we are absolutely screwed.

Meanwhile, Jimmy has decided to add a final flourish

to his aubergine tomato bake.

-Chef, where's the cheese?

-Not the cheese, no!

I'm going to do the cheese. Everybody likes cheese.

And mozzarella is low fat anyway.

Eh, Jimmy, listen, I'm really serious -

don't get carried away with that cheese on there, please.

-Gleb?

-Yeah.

-Please put the pasta on.

There's ten minutes to go and the Red team are up to here in it.

Cherry's worked really hard.

Gleb has done the most amazing dessert, but it's taken him all day.

-Just do pasta.

-No, it's not boiling yet.

Well, then find a way to make it boil faster.

Say "Let's get this done really quickly" in Russian.

HE SHOUTS IN RUSSIAN

Yeah. What he said, what he said, right now, what he said.

The morning training session is over.

And the athletes are ready for their lunch.

The food's normally a very good standard here.

Obviously we've got to cater for the nutritional needs of the athletes, so it needs to reach the mark.

We've got a queue building up outside now,

so we need to get everybody out there now to serve, yeah?

-Meet all your customers.

-Yes, Chef.

It's like a lot of spaghetti. I've never cooked so much in my life.

-You're almost done, right?

-Yeah, almost done.

-Is it sexy enough, Audley?

Definitely, definitely sexy enough.

And, more importantly for athletes, it's healthy enough.

Trying to make a little Vegas out of it.

HE LAUGHS

-Presentation is everything, right?

-Dessert, really? Fruit salad...

Yeah, with yoghurt. Because you don't want too much.

We've had a hard training session this morning,

so I'm ready to refuel and get some food down my neck.

I'm expecting a lot.

Teams, we've got five minutes.

I like how it looks - lots of flavour, lots of colour in.

The chicken is nice and brown. Definitely happy with this.

-Is the pasta OK?

-Yeah, pasta is great.

-I trust you, but...

That's pretty al dente.

-Is it underdone? Do you want to whack it back?

-No.

Coming through!

I'm hoping all of these people in front of us

don't eat everything, so hopefully there'll be enough for everyone.

-Should we just pull these up?

-Exactly. That's such a good idea.

OK, now we don't look so awful and disgusting.

Cherry and Gleb's main course is

beef and vegetable Bolognese served with spaghetti and Parmesan cheese.

Their vegetarian option is a focaccia, halloumi and avocado sandwich,

served with a cucumber, tomato and char-grilled cauliflower salad.

You know what I think we should do?

-You're a great asset, so we should use that.

-Yeah.

"I'm a champion. Eat like a champion."

-Yeah, cool.

-So let's play on it a little bit.

-Why not?

-They want to be like you.

Yeah, I love this - Champion's Chicken.

-Good job, Jimmy!

-You're awesome!

For their main course, Audley and Jimmy have made Cajun chicken

and a vegetable turmeric rice,

served with a tomato sauce and salad.

Their vegetarian option is char-grilled aubergine bake

with tomato sauce and topped with cheese.

You gotta eat like a champion if you're going to eat our food.

Who wants some Champion's Chicken, who wants some vegetarian sexy aubergine?

-I want chicken.

-Champion's Chicken?

-What about you, buddy?

-Chicken.

Jimmy and Audley's Champion's Chicken and rice is proving popular.

You got it. Cheers.

-Gleb, less is more.

-OK, you got it.

But there is a bigger queue for Cherry and Gleb's spaghetti Bolognese.

It's very healthy, it's very low in fat and high in protein and veg.

-How much pasta do we have?

-I'm making some more.

-OK.

That's super little!

-Yeah, but look how many people there are!

-SHE SCOFFS

Enjoy.

It was extremely tasty.

We've been on the pitch this morning,

so we were obviously pretty hungry.

So, yeah, it went down extremely well.

They got a good selection of vegetables and there, which is

always good for nutritional value.

It's normally what I do eat.

I'm quite a sporty person and, yeah, it was very good.

That spaghetti Bolognese is not bad at all.

It's packed full of vegetables, it's sweet from the tomato sauce

and there's a bit of pepper in it.

Not a bad effort.

I think Cherry's classic spaghetti Bolognese is a really good thing.

Protein, vegetables, carbohydrate, a little bit of fat on top -

nutritious.

I'm afraid that is the last spag bol. We are out of pasta.

OK.

-They've run out of pasta.

-ALL: Aw!

Service is only halfway through

and the Red team have run out of spaghetti for the main course.

-Audley and Jimmy, do you have an excess of rice?

-No.

No, we don't have any.

-Come on, move it!

-It's cooking, it's coming. All right.

While Gleb races to get more spaghetti cooked,

orders for the Blue team's chicken and rice pick up.

Yeah, you don't want to mess with this guy. That's right.

Really nice chicken. Very moist. Good. Really good.

It was seasoned very well.

The salad was very tasty, fresh ingredients in it.

It was very enjoyable.

The chicken's crispy skin, a nice amount of seasoning on the outside.

It's still moist. It's cooked nicely.

I like the rich tomato sauce in it.

I love the rice just packed full of veg.

I think it's a very, very good main course.

Lots of colour, looks really healthy, really vibrant.

-JIMMY:

-We're going to run out of chicken.

Their chicken and rice is going well, and the athletes are also

tucking into their aubergine, tomato and cheese bake.

Great texture. It was an unusual twist having the cheese there.

It did surprise me and it was really nice.

While Gleb is still cooking more spaghetti,

Cherry's vegetarian halloumi sandwich is their only dish on offer.

It was really, really nice. We've done a hard session today.

We were out there on the pitch, so I needed filling up.

I was still a little bit hungry at the end of it,

so we were able to nip in and get some seconds, as well.

-How long? How long?

-Two minutes! One minute. Literally, one minute. One minute.

Four guys trained all their lives to become Olympic medallists

and you are going to deny them their lunch.

-That is wrong.

-That is wrong, isn't it?

-Here it comes! Pasta! Pasta Bolognese!

-Who wants some pasta?

-Come on!

-Pasta!

-WHOOPING

Move it!

Here they come!

We have run out of plates, though.

This might be the first time I've ever seen anyone run out of something twice.

CHERRY LAUGHS

-So exhausted and frazzled. How are you?

-Yeah, I'm good.

With the mains finished, the attention shifts to the desserts.

I'm just doing a little bit of cream. Our pudding is quite small.

-So shall we do this?

-Yeah, yeah, OK.

-Just for garnish, huh?

If you can do the cheese...

JIMMY LAUGHS

-CHERRY:

-We've got poached pears! Seasonal, healthy.

-We've got a delicious Gleb Special.

-Yeah, it's a Gleb Special.

-WOMAN:

-This is your recipe?

-This is his recipe.

Let me know what do you think.

Gleb and Cherry are serving Russian shortbread

filled with cottage cheese, and poached pears with whipped cream.

-Can I have the Gleb Special, please?

-Here you go, man.

I just love how the blade, like, slides, you know?

You're styling it out.

It was a strange mix when I read it, but actually it tasted really, really good.

I'm not really sure what it is.

It's a bit like a scone with some spiced pears and cream.

It was lovely. Really nice.

Mmm!

Well, that's by far the best thing I've eaten today,

is Gleb's really nice sweetened pastry.

Inside, sweetened cottage cheese, which is a new one to me.

Unsweetened cream on the top of it, as well.

And a lovely sweet slice of pear across the top.

I mean, that's really, really good.

-I suppose, in a way, it should be. That's all he did!

-Yeah.

Three hours, but it's delicious.

-Hello, lovely!

-This meringue is so good, guys.

-It's so good.

-There you go, baby.

-Cheers.

This is a Carmen Miranda salad with yoghurt,

fruit - we're the healthy section over here, right?

Audley and Jimmy's dessert is fruit salad served with yoghurt

and an optional sprinkling of crushed meringues.

You want more? There you go.

On the whole, it was a pretty good dish.

For us athletes, it kind of ticked all the right nutritional boxes.

We've got training this afternoon and I feel kind of energised,

ready to go, with some good food down me.

It was fruits that I would normally just get myself.

There was nothing special about it. Yes, it didn't take long to eat.

SHE LAUGHS

I'm happy with the flavours.

I just know that it wouldn't take a great deal of work to present

that in a much better manner.

The thing about it, though,

is, actually, all the sports people loved it because it was fresh fruit.

You can't go wrong, can you?

-That was amazing!

-Booooom!

-I loved the Gleb Special!

-Yeah!

-JIMMY:

-How did you guys do?

-I can't believe it, but we actually...

Hey, yours looks really good.

As far as mass catering is concerned,

I think a really successful task.

These four have worked well

and I think they've realised how tough this game truly is.

That was unbelievably full-on.

I feel like I've been running

for three straight hours.

I loved it! It's unbelievable.

Four people fed 80 people

and you know what, I had the best team-mate.

Today was fantastic.

You know, the cool thing, just like doing live shows,

this was a live show.

We got to see the people coming through,

they loved the food and they came back for more.

I'm really starting to get a taste for this competition.

And I really want to make it to the finish line.

It's up to them now to prove a point.

Only one round to go, John, and then we'll find ourselves our final

Celebrity MasterChef semifinalists.

After two days of intense competition,

these four celebrities now face one more challenge -

to decide who has what it takes to make the semifinals.

I'm excited to get back in the kitchen. I'm ready to go.

Hopefully, I'll do well.

Today, I'm going to be, like, fully in fight mode, you know,

cos I can't afford to make any slip-ups.

I love being in the kitchen. Win or lose, I'm going to enjoy it.

I would absolutely love to go through to the next round.

It's just not a given at all. It's a real fight today, I think.

Welcome back.

This, today,

no doubt about it, is your biggest MasterChef challenge so far.

You are presenting dishes today not just to me and my mate John,

but to three previous finalists and champions of Celebrity MasterChef.

Lisa Faulkner...

..Christopher Biggins...

..and Christine Hamilton.

Two courses, four plates of each course, in one hour and 15 minutes.

Your main course in one hour, your dessert, 15 minutes later.

Let's cook.

Cherry fascinates me,

because she cooks in a style I've not seen before.

She wants to be adventurous, she wants to be exciting.

John, some of her inventions are a little wacky.

I'm really, really nervous.

I haven't been this nervous about anything for a really long time.

What are you going to make?

A sweet, sticky tamarind chicken thigh with lots of spices,

lots of herbs.

And I'm making cassava chips

and home-made wasabi mayo to give it a bit of a kick.

-So, posh chicken and chips.

-Where does the idea of cassava chips come from?

I had them once in a restaurant and I just fell in love with them.

It's incredibly difficult to cut.

I did some press-ups this morning in preparation, so I'm pumped.

I'm ready to tackle that.

Yeah, cutting up a cassava is not easy work. And dessert is?

Dessert is a really lovely soft banana masala trifle

with very delicate crumbly shortbread biscuits.

-Mmm!

-Chicken and chips and trifle.

I'm doing a twist on two British classics.

-You've got a lot to do.

-OK. Thank you.

-Good luck.

-Thank you.

I'm trying to show that I can keep it simple, but maintain a twist.

Without veering into the confusion land.

You can see the magpie-like wackiness, can't you,

through Cherry's cooking? Tamarind chicken thighs - Asian.

Taking a mayonnaise, which is European.

Adding wasabi to it, which is Japanese.

Then a cassava, used in Africa and the Caribbean.

You couldn't get a more eclectic mix if you tried!

It's an amazing experience.

It puts your brain, your body, your concentration,

under so much pressure.

I love that.

Gleb's dishes look incredible.

They're obviously Russian in their heritage,

but I've never quite seen dishes like it.

Gleb was almost in trouble in that mass catering,

because he just took far too long.

He's got to get his timings right today.

What are you making?

The main course is salmon with couscous and vegetables.

And the dessert is...

chocolate dessert... It calls...

the dessert potato, translated from the Russian.

-Say it in Russian.

-Kartoshka.

-Kartoshka?

-Yeah. It's sort of like a chocolate truffle, but not as rich.

It's a weird shape and it's a weird colour and it looks a bit weird.

-What does it look like?

-A potato!

Yeah, like an oval, round, brown thing.

-Whose recipe is this?

-That's my grandmas.

-How'd you say grandmother in Russian?

-Babushka.

-Babushka Kartoshka.

-Yeah.

-Good! I'm looking forward to it.

-Cool.

-See you later.

-Thank you.

I think it's a safe bet to cook things that you know

people are going to be fine with. Salmon with light vegetables.

As long as you cook it properly, nothing can really go wrong.

The dessert, on the other hand, this potato-y, chocolatey,

biscuity, creamy thing from Russia - sounds really, really interesting.

This is going to be so delicious.

He's made a chocolate biscuit with egg white and lots of flour

and sugar and cocoa, and he's going to break that up

and fold that through cream.

Then he's going to mould it into a potato shape.

Something I've never seen before, I've never tasted before.

Audley is a good cook. I like Audley's food.

Every time he's cooked, the food has been really tasty.

I'm cooking a steak au poivre, with a potato gratin.

I've shown I can cook poultry.

I've shown I can cook fish,

so now I want to show that I can cook good steak.

And then for dessert, I'm doing a pavlova, just with fruit

and berries and some whipped cream.

The food will taste good, the presentation will look good -

we're on to a winner.

You've got this game face on today, which tells me you're really serious about MasterChef.

I'm really serious about MasterChef and really serious about this dish.

This is, like, there's lots of moving parts here

so I have to be on my A-game.

A force on his A game.

What about feeding people that have got all the way to the final on MasterChef?

Yeah, no added pressure!

But I'm just going to focus on the process and, you know, make sure I deliver.

And I've got to do myself justice, so, yeah, focus, focus.

-Thank you, Audley.

-OK. Thank you.

Steak au poivre is a fine, fine thing,

but you've got to know how to do it properly.

It's finished with brandy in the pan.

The brandy is lit to burn off the alcohol and cream is added.

That's a classic pepper sauce.

Pretty sure Audley can cook these dishes.

Can the big man make them look dainty?

Jimmy didn't have a great invention test.

However, when he's cooked his own food before, it's been good,

very good.

I think what I need to show John

and Gregg is that I'm not mixing too many flavours.

They've been quite critical of the fact that I have too much going on.

In America, we pile everything on a plate.

Here, you guys are a lot more precise,

and I think I just need to focus on that.

Jimmy, what are your two courses today?

I'm going to make a coconut encrusted with macadamia nuts.

Lemon sole, and it's rolled, and inside it is peppers, coconut,

a little bit of onion, some garlic, and then it's baked.

And then on top of it I'm going to put kind of a glaze,

an apricot glaze, with a side of mango chutney.

Dessert is an acai bowl.

Now, this is going a bit out on a limb but, again, it's an acai fruit...

Hang on, you've described one of the most unusual fish dishes to me,

and you're just about to tell me your dessert is going out on a limb!

-But you like different tastes and different things.

-Sure, mate!

As long as it's within the theme, I think it's kind of cool.

So what are you going to make from the acai?

I'm going to make kind of an ice cream,

and then I'm going to put fruit,

kind of decorate the fruit around, a little bit of raw honey

and some bee pollen, because that's really yummy, on it as well.

-Jimmy, I'm looking forward to it.

-Thanks, guys.

A beautiful delicate lemon sole. Inside there you've got peppers

and garlic. You've then got macadamia and coconut.

And if that wasn't sweet enough, we're going to serve it with

a mango and a brush of apricot across the top!

His dessert is an acai bowl, which is a very, very dark,

rich berry from South America.

Those berries are really quite ferocious and if they're not

handled properly, they are very sharp, very sour and very bitter.

And not to everybody's taste.

This is most certainly Jimmy's style but, to me,

it's a little bit out there.

Yeah!

You're halfway on your main course, 30 minutes gone.

30 minutes on your main course, please.

-MACHINE DINGS

-Um, um...

I don't even know what that's for.

Something dinged and I don't even know what it's for!

In 2014, actor Christopher Biggins

was a Celebrity MasterChef finalist.

Coming back as a judge, you look to when you were doing it.

It's terrifying.

The moment you come through those swing doors,

and suddenly you see Andi Peters,

who is an old friend and you know

how critical he's going to be and he certainly was with my food...

It's a little bit bland and, as we all know, Biggins is never bland.

So I hope that we'll be able to relax the cooks

and make some really good food come out from them.

Actor and cookery author,

Lisa Faulkner, won Celebrity MasterChef in 2010.

This competition is the toughest thing I've ever done on telly.

When I went in for it,

I never knew that it was going to be exactly like it was

on the television. I thought there would be make-up,

I thought there would be people helping me and saying, "Look,

"we've got these recipes, and you haven't really got an hour."

Absolutely not, and it was the most terrifying thing I've ever done.

It's also the best thing I've ever done.

And in the same year, Christine Hamilton made it to the finals.

I want some good-tasting and looking food.

The taste is the most important, but you taste with your eyes first.

I hope they don't go too fancy.

If they're not an experienced cook,

keep it simple and get it right.

-Well, isn't it fun to be back?

-It's lovely!

-It's lovely to be back!

I hope we get some good food, too, this time.

-Three minutes, Cherry.

-Thank you.

I don't think you really meant "Thank you," did you?!

So Cherry is making spicy tamarind thighs with cassava chips

and wasabi mayonnaise.

Bones don't really do it for me, I like a breast.

-I love wasabi mayonnaise.

-Yes.

I'm just not sure about wasabi mayonnaise with spicy tamarind.

It's a very different spice

and I don't know how they'd marry together quite...

We've never had cassava chips on MasterChef before.

Oh, that's great! That's just what I wanted, to give you something...

new.

Smells great.

-Done?

-Done.

-Well done. Very well done.

Go on, take it, take it, take it. Go, go, go, go. Well done.

-Thank you.

-Good job.

-Hello!

-Hello!

-Hi!

Thank you.

We have tamarind sweet and sticky chicken thigh

with lambs lettuce and cassava chips

and a wasabi mayonnaise to give it a bit of a kick.

-Wonderful.

-Enjoy.

-Thank you.

I love the chips presented like that.

The smell is amazing -

the tamarind smell is just overpoweringly glorious.

I LOVE the chips, they're really interesting.

-It's beautifully executed.

-I think my chicken is cooked really nicely.

With the tamarind on top of the skin, it's delicious.

I LOVE the chips and I love the chicken.

I want some different sauce - I don't want the wasabi mayo with it,

but I think she's done a really good job.

Mm, good.

They're crispy and really light.

They've got salt on them,

which is nice. They've got an almost sweet finish.

It's a lovely little thing, very starchy.

Cassava chips with a wasabi mayonnaise, fantastic.

The wasabi mayonnaise doesn't belong with the chicken.

We're almost there. Really, stuff I've never eaten before

on MasterChef, which is great.

15 minutes for your banana trifle. Let's do it.

Cherry's dessert is soft biscuit masala banana trifle.

(I love these biscuits so much!)

I worry, because that's what I went out on in this competition,

my Auntie Vi's trifle. And I was very upset.

I thought I was...

Home and dry with Auntie Vi!

Yeah, I did, I did.

Sweating profusely!

Five minutes, Cherry.

SHE MOUTHS

Ah, it's perfect.

OK... That is a secret recipe caramel sauce.

My biscuits are a bit overdone, but they're fine.

It's not going to get thicker, is it?

Stop panicking - quietly, calmly, but not in panic.

I'm just going to go with it.

Let's go, well done.

Today, we have a banana masala take

on a British trifle,

so you've got biscuit at the bottom, a little delicate,

crumbly shortbread and then my secret recipe caramel sauce.

-Thank you.

-Enjoy!

Mine is bubbling!

It looks a bit runny, but I don't know,

I need to put the spoon in and see.

Oh, dear. I'm afraid it's just a sort of mush.

It's a weird temperature and a weird texture,

so there's a sort of lumpy banana

in some warm cream.

Then this biscuit at the bottom -

it doesn't work for me at all.

Nice flavours,

but the texture and the temperature

I don't find particularly appealing.

And the cream should be whipped, cos there's no texture to it,

and underneath, we've got a cheesecake base which isn't set.

And we've got some biscuits on the side. It's confused,

that's what it is.

That was adrenaline-fuelled

and insane.

I just hope it's to their taste.

It's quite an unusual menu. Um...

But I'd rather push myself out of my comfort zone

and try something new and test myself than play it safe.

I mean, that's a pretty easy main - pan-fried salmon with couscous

and vegetables. But we'll see - I mean, if it's perfectly executed...

And we have a surprise - we don't know what the vegetables are!

How do they do it on TV? Like that?

-Two and a half minutes, mate.

-Yep.

-Come on, Gleb - you need to move, mate.

-We need a jive, not a waltz.

Pot of yoghurt on - nice.

-Happy?

-Yes.

-Let's go.

Really nice.

Very good.

-Hello!

-Hello!

Wow.

I've cooked for you salmon with couscous, some asparagus

and zucchini with zero fat yoghurt.

-Hope you like it.

-Thank you.

-Looks delicious.

First thoughts - it's a great big bit of fish, isn't it?

It's certainly a big Russian dish!

Like its owner.

I can't wait to delve in!

My fish is cooked in parts.

I mean, there's a little bit of rawness there.

To serve skin soft like that is unacceptable.

My fish is perfectly cooked for me - I like it not fully cooked.

The couscous is bland, the courgettes aren't cooked.

There could have been a bit of flavour in the yoghurt.

There's nothing to remember the dish by.

I can forgive him for the soft skin,

but I think when you're getting couscous wrong

and there's no oomph to it, then you're in a bit of trouble.

Personally, I want the middle of that salmon cooked more

and I want some more flavour in the couscous.

The dish itself is just a little bit flat, and the salmon, because it is

undercooked, is detracting from

the good stuff that's sitting next to it.

This is the best bit. First, I cook the cake,

then I destroy it.

I've never seen anything like this ever before.

Dessert is...kartoshka.

Which means "potato", so I'm looking forward to seeing...what...

what on earth it is!

I have no idea, but I'm very excited by it.

Well, here's hoping the kartoshka blows us away.

Look, they're potatoes!

Maybe a lump of coal!

Or maybe something else!

Is that it, is it ready to go?

-Well, yes, they're supposed to be cold, but it's OK.

-Good luck, son.

-Thanks.

-Go, Gleb. With your potatoes!

I cooked for you kartoshka.

It's sort of like chocolate truffle/mousse,

but it's supposed to be a little colder, but... I hope you like it.

-Brilliant, thank you.

-OK, enjoy.

Those are not all for you, Biggins!

-I really want one!

-So do I!

-They look lovely!

Oh!

It's like a disappointing truffle.

It's the oddest thing I've had and I wouldn't call it a dessert.

Gleb said it was truffley - it IS truffley,

but it's got that grainy texture.

I think the graininess comes from the fact that

something like perhaps the chocolate has been overcooked.

It's a bit dense, I think.

It's a bit of a dense dollop.

It doesn't really do it for me and I think it's disappointing.

It's bittersweet chocolate-moussey-cakey thing.

I don't know what to make of that.

That's not a cake, not a mousse,

it's somewhere in the middle, it's a cousse. Or a make.

I think that's the base of something -

you could make something good out of it.

I'm like, sweating like hell, man!

I don't know if I've done enough for the place in the semifinal,

but I tried my best and I cooked my favourite food

and I hope people who tried it really enjoyed it.

Let's do it.

So Audley, steak au poivre with potato gratin

and sauteed asparagus.

-How's the gratin?

-Perfect.

I have to say, on this menu, of all these different foods,

this is what I want to eat.

As long as he gets that steak absolutely right.

-Bit of flat parsley?

-Yep.

Right, bang on time. Shall we go?

-Hi! Hello!

-Wow.

-Ooh, thank you.

-Pleasure.

-I have to serve the ladies first.

-Of course, Audley! Absolutely.

Wow.

So this is a steak au poivre, with a potato au gratin side dish

and asparagus.

-Thank you.

-Thank you.

-Lovely.

The asparagus looks gorgeous, great big chunky asparagus - looks lovely.

He obviously felt that everyone could cope with a really blue steak.

The steak is very rare.

I mean, I can eat it like that, but I'm sure others can't.

Asparagus is delicious.

The taste of the cheesy, creamy potatoes is delicious.

Flavour wise, I think he's spot-on.

I like the seasoning on the potatoes, I like the pepper sauce.

Audley can get some good flavours together.

-He's still got an issue with presentation.

-Oh, my God.

-OK?

Audley, 15 minutes before dessert, yes?

Audley's dessert is a fruit and cream pavlova.

-Not that interesting, I suppose.

-No, but nice.

-But nice, yes.

-Ready to go?

-Yeah.

-OK.

-OK, OK. Let's go. Thank you.

-Well done.

-Thank you.

So this is a pavlova and then I have some whipped cream and fruit.

Hopefully it's tasty!

-Thank you!

-Thank you!

I think he's been a bit mean with the fruit -

I've got one blueberry, one raspberry and one blackberry!

It's all going to depend on the texture of the meringue.

Thank God there's a bit of chew.

There's nothing worse than breaking into a hard, crispy meringue

and not having any of that lovely marshmallowy bit.

So he's got that right. That's delicious.

It's simple, but you can't not like cream and meringue and fruit.