0:00:02 > 0:00:04Celebrity MasterChef and we are back.
0:00:04 > 0:00:08Sharpen your knives, because we've got 20 great celebrities
0:00:08 > 0:00:10who want to show how good they are in the kitchen.
0:00:10 > 0:00:13I want to do well, and I don't think there's anything wrong
0:00:13 > 0:00:14with saying that.
0:00:14 > 0:00:16They've filled stadiums.
0:00:16 > 0:00:17They've smashed records.
0:00:17 > 0:00:21They've performed in front of thousands of screaming fans.
0:00:21 > 0:00:23But can they cook?
0:00:23 > 0:00:26I like acting, I like painting, and I like cooking.
0:00:26 > 0:00:28And that's about it.
0:00:28 > 0:00:30I want to win. I'd be gutted going out in the first round.
0:00:32 > 0:00:34Who's going to be the cherry on the cake?
0:00:34 > 0:00:35Who's going to be the rotten egg?
0:00:35 > 0:00:37Get them in and we'll find out.
0:00:47 > 0:00:49These five celebrities
0:00:49 > 0:00:54are taking on the challenge to become the next MasterChef champion.
0:00:54 > 0:00:59But at the end of today, only the best will make it through.
0:00:59 > 0:01:01Put me in the dressing room, waiting to go out at
0:01:01 > 0:01:04the world final, I'm nervous, but I can cope with it, cos I know
0:01:04 > 0:01:08what I'm doing - here, I don't know what to expect, which is not nice.
0:01:08 > 0:01:10I feel quite...
0:01:10 > 0:01:13Confident? Did you see the look on the face then?
0:01:13 > 0:01:14Confident...?
0:01:17 > 0:01:20I think I'm a reasonably good cook, and I want to be better.
0:01:21 > 0:01:24I have no ambitions whatsoever to win,
0:01:24 > 0:01:26but I just think it's going to be fun to do,
0:01:26 > 0:01:28and I might learn something.
0:01:31 > 0:01:34I'm more nervous now than playing at Wimbledon.
0:01:50 > 0:01:53A very warm welcome to the Celebrity MasterChef kitchen,
0:01:53 > 0:01:57a fantastic opportunity for you celebs to show
0:01:57 > 0:02:01that you have another talent, a talent for cookery.
0:02:03 > 0:02:07This first round is what we call the mystery box.
0:02:07 > 0:02:10Inside that box, there is a set of ingredients.
0:02:10 > 0:02:12You've all got the same ingredients
0:02:12 > 0:02:17and all we want you to do is cook for us one great plate of food.
0:02:17 > 0:02:21Cook something that you might cook for your family and friends.
0:02:21 > 0:02:23Not necessarily for your enemies.
0:02:25 > 0:02:27Ladies and gentlemen, reveal your ingredients.
0:02:34 > 0:02:39Today's ingredients include lamb loin,
0:02:39 > 0:02:42goat's cheese, beetroot,
0:02:42 > 0:02:45butternut squash, rhubarb,
0:02:45 > 0:02:48fennel, apple,
0:02:48 > 0:02:51lentils and peas.
0:02:51 > 0:02:54The celebrities will also have the use of a basic larder.
0:03:00 > 0:03:02Ladies and gentlemen, one hour, one great plate of food.
0:03:02 > 0:03:03Let's cook.
0:03:09 > 0:03:11I'm not sure what meat it is.
0:03:11 > 0:03:12I think this is veal.
0:03:14 > 0:03:15Is it lamb?
0:03:17 > 0:03:18- Is it lamb?- I think so.
0:03:20 > 0:03:23French tennis pro Henri Leconte
0:03:23 > 0:03:27was once ranked in the world's top five players
0:03:27 > 0:03:30and is well-known for his comical antics on court.
0:03:31 > 0:03:35I want to show on the plate just my personality.
0:03:37 > 0:03:39I'm not going to go crazy, like...
0:03:40 > 0:03:43Could be very dangerous. I don't want them to be sick, you know...
0:03:43 > 0:03:46- HE LAUGHS - No way.
0:03:46 > 0:03:48Right, what are you thinking, Henri?
0:03:48 > 0:03:54I'm thinking to do steak with some vegetable and onions and shallots.
0:03:54 > 0:03:56Do you know what meat that is?
0:03:56 > 0:03:57Is that onglet? Onglet?
0:03:57 > 0:03:59- What is this?- That's not beef.
0:03:59 > 0:04:02OK, I knew I made something, that's lamb.
0:04:02 > 0:04:04- It's lamb.- Idiot.
0:04:08 > 0:04:09Henri is the sort of man
0:04:09 > 0:04:13who I think will never, ever go into a game and not be prepared.
0:04:18 > 0:04:19He might be mucking around...
0:04:21 > 0:04:23..but, actually, the way he's cooking that lamb
0:04:23 > 0:04:24is very, very nice indeed.
0:04:24 > 0:04:27Mmm! Mmm, I love it.
0:04:28 > 0:04:34Comedy legend Jim Moir is best known by his stage name Vic Reeves
0:04:34 > 0:04:39and is one half of the renowned double act Reeves and Mortimer.
0:04:39 > 0:04:42I'm quite an abstract impressionist cook -
0:04:42 > 0:04:46means I don't have any particular presentation skills.
0:04:46 > 0:04:49My food is generally a mess, but it tastes all right.
0:04:52 > 0:04:55- Jim, how are you doing? - I'm doing all right, I think.
0:04:55 > 0:04:58- What are you going to cook?- I've got some puy lentils, I think they are.
0:04:58 > 0:05:01We don't know, do we? I'm just going to simply fry the lamb
0:05:01 > 0:05:04with the ginger, garlic and rhubarb,
0:05:04 > 0:05:05and lob it on the top.
0:05:05 > 0:05:08Have you cooked with lamb and rhubarb before?
0:05:08 > 0:05:11No, but I know they go together, because I've read it.
0:05:11 > 0:05:13I've got a lot of cookbooks, and I look in them,
0:05:13 > 0:05:15and if something tickles my fancy,
0:05:15 > 0:05:18I think, "I'll have a crack at that," and not follow the recipe.
0:05:21 > 0:05:24He's got lamb, he's got lentils, which belong together.
0:05:24 > 0:05:26But now what he's going to do
0:05:26 > 0:05:28is put the ginger and rhubarb with the lamb and the lentils.
0:05:28 > 0:05:31The question is, does THAT belong together?
0:05:32 > 0:05:36Much-loved newsreader and TV presenter Julia Somerville
0:05:36 > 0:05:41has been working in broadcasting for over 30 years.
0:05:41 > 0:05:44When it comes to assessing myself as a cook,
0:05:44 > 0:05:47I don't feel I'm particularly gifted in any direction.
0:05:47 > 0:05:49It's a joke.
0:05:50 > 0:05:54But I do sometimes produce food that people like to eat.
0:05:56 > 0:05:59- How are you feeling?- A little bit baffled, I think, is the word.
0:05:59 > 0:06:02- Do you do much cooking? - I can cook, I hope.
0:06:02 > 0:06:05I've brought up two children and they haven't died yet, so...
0:06:05 > 0:06:06What are you going to make for us?
0:06:06 > 0:06:09Well, I've changed my mind several times, but at the moment
0:06:09 > 0:06:11I'm going down the route of making what I'd call
0:06:11 > 0:06:15a sort of winter-flavoured, slightly spicy lamb stew.
0:06:15 > 0:06:18- It'll be fine.- Do you think? - It'll be fine.- I hope so.
0:06:20 > 0:06:21Julia doesn't know what she's cooking.
0:06:21 > 0:06:23Nor do I, and nor does Gregg.
0:06:23 > 0:06:25Stewing away.
0:06:25 > 0:06:27Boiled lamb...mmm...
0:06:31 > 0:06:33Scottish snooker player Stephen Hendry
0:06:33 > 0:06:37has won a record seven world titles
0:06:37 > 0:06:40and is considered one of the greatest players
0:06:40 > 0:06:42ever to grace the table.
0:06:42 > 0:06:45My focus is pretty good. When I'm in my own kitchen, cooking away,
0:06:45 > 0:06:48I'm sort of in my own world and blank everything else out.
0:06:50 > 0:06:52So I'm hoping I'll be able to do that.
0:06:52 > 0:06:53Might be easier said than done.
0:06:55 > 0:06:58Stephen has got some potatoes on the go.
0:06:58 > 0:06:59He's got the lamb on the go.
0:06:59 > 0:07:01He seems to know what he's up to.
0:07:01 > 0:07:03It could be really tasty.
0:07:05 > 0:07:06All it needs is a good sauce.
0:07:10 > 0:07:13- How much cooking do you do? - Pretty much every night, really.
0:07:13 > 0:07:15I'm the one that's in the kitchen.
0:07:15 > 0:07:17I'm quite happy there, pottering away with a glass of wine.
0:07:17 > 0:07:21- How old were you when you won your first world title?- 21.
0:07:21 > 0:07:25- Not snookered by the ingredients? - A wee bit. I was kind of behind
0:07:25 > 0:07:27the green ball to start with, when I opened the box.
0:07:27 > 0:07:29But I'm all right now, I'm into it now, so...
0:07:29 > 0:07:31- Very impressed. Well done. - Cheers, thank you.
0:07:35 > 0:07:3720 minutes to go.
0:07:43 > 0:07:45I'm done, pretty much. I think that's it.
0:07:51 > 0:07:53- And breathe! - Are you done?
0:07:57 > 0:07:59You know you've got 15 minutes to go?
0:07:59 > 0:08:00Yeah, I know. What shall we do?
0:08:00 > 0:08:03Boil some eggs, have some hard-boiled eggs with it.
0:08:03 > 0:08:06- Yeah, I can make a fried egg. - I'm getting out of here.
0:08:06 > 0:08:08Everything tastes better with a fried egg on top, doesn't it?
0:08:12 > 0:08:13Can't beat a hard-boiled egg, can you?
0:08:17 > 0:08:21TV presenter Angellica Bell loves to cook at home for her two children,
0:08:21 > 0:08:24and her husband, Michael Underwood,
0:08:24 > 0:08:28who was a Celebrity MasterChef finalist in 2012.
0:08:29 > 0:08:33I think my weakness is patience.
0:08:33 > 0:08:36Always rushing around with the children and work and everything,
0:08:36 > 0:08:37so I need things done quickly.
0:08:37 > 0:08:40And sometimes with cooking, you've just got to relax.
0:08:44 > 0:08:46- I'm making a crumble.- Yes!
0:08:46 > 0:08:49And I'm going to try and make a custard as well. Argh!
0:08:51 > 0:08:53I love food... Argh!
0:08:53 > 0:08:54And...
0:08:54 > 0:08:56- Gregg! - LAUGHING:- What?
0:08:56 > 0:08:58Get out of my kitchen!
0:08:58 > 0:09:00I didn't do that.
0:09:00 > 0:09:01Right, we'll start again.
0:09:01 > 0:09:04I like cooking. And, um...
0:09:04 > 0:09:07And usually I don't boil over milk.
0:09:07 > 0:09:10- Deal with that.- OK. No, it's fine. I'm going to do this...
0:09:10 > 0:09:12- What do you mean, it's fine? - Here we go.
0:09:12 > 0:09:15- Your other half is Michael Underwood.- Yes.
0:09:15 > 0:09:20So how important is it to you that you at least equal his success?
0:09:20 > 0:09:21It's really important.
0:09:21 > 0:09:25But then, to be better than him, I've got to win.
0:09:25 > 0:09:27- HE LAUGHS - Right!
0:09:31 > 0:09:32Mr Wallace loves a crumble.
0:09:34 > 0:09:37But he gets very upset when it's not done properly.
0:09:38 > 0:09:40Ooh! That's quite nice, actually.
0:09:44 > 0:09:46Last few moments.
0:09:47 > 0:09:49Plate up, if you haven't already.
0:09:51 > 0:09:54I don't know what to do. Look at my eggs boiling.
0:10:00 > 0:10:01Oh...!
0:10:05 > 0:10:07That's it. Time's up.
0:10:15 > 0:10:16Stephen, up you come, please.
0:10:29 > 0:10:33First up is former snooker world champion Stephen Hendry.
0:10:33 > 0:10:37He's served cumin-spiced lamb loin on a bed of peas
0:10:37 > 0:10:43with onion, mint and garlic, sauteed potatoes
0:10:43 > 0:10:44and a fried egg.
0:10:51 > 0:10:54The thick part of the lamb in the middle needs more cooking.
0:10:54 > 0:10:58- OK.- Apart from that, and the unnecessary fried egg,
0:10:58 > 0:10:59you've got a decent dish there.
0:10:59 > 0:11:02It's not bad for round one, mystery box of MasterChef.
0:11:02 > 0:11:04Thank you.
0:11:04 > 0:11:07I think it's really tasty, I think it's well cooked.
0:11:07 > 0:11:09I'd like to see that lamb cooked a little bit more.
0:11:09 > 0:11:13- But, yeah, I think a great start, Stephen.- Thank you very much.
0:11:15 > 0:11:17Generally really happy with the way the day went.
0:11:17 > 0:11:20Obviously, you know, flopped a fried egg on that was unnecessary.
0:11:20 > 0:11:21But I had just time at the end.
0:11:21 > 0:11:24I was twiddling my fingers, I didn't know what to do.
0:11:27 > 0:11:33TV broadcaster Julia Somerville has boiled the lamb in a lamb broth,
0:11:33 > 0:11:37flavoured with carrots, onion, mint and ginger,
0:11:37 > 0:11:39topped with fresh parsley.
0:11:39 > 0:11:42It sort of defies culinary definition, doesn't it?
0:11:42 > 0:11:44I think it may be from another planet.
0:11:52 > 0:11:55The flavour, undeniably, is strong of ginger.
0:11:55 > 0:12:00I think this would be the basis of a very, very good noodle dish.
0:12:00 > 0:12:02As it is, it kind of defies description.
0:12:02 > 0:12:05- You're struggling to describe it. - Yes, true!
0:12:05 > 0:12:08The lamb itself, because it's been boiled, has just gone dry
0:12:08 > 0:12:10and that lamb is a beautiful piece of lamb.
0:12:10 > 0:12:13That piece of lamb is about ten quid.
0:12:13 > 0:12:15- SHE GROANS - Yeah. And you chopped it up
0:12:15 > 0:12:17- and boiled it. - SHE PRETENDS TO CRY
0:12:17 > 0:12:19I'll never do it again!
0:12:21 > 0:12:23I probably could've done other things,
0:12:23 > 0:12:26but I'm not an incredibly inventive cook.
0:12:26 > 0:12:28I think this is what that's shown me.
0:12:31 > 0:12:32LAUGHTER
0:12:36 > 0:12:40Comedy legend Jim Moir has pan-fried the lamb loin,
0:12:40 > 0:12:44and served it with puy lentils, cooked in lamb stock,
0:12:44 > 0:12:47and a garlic, ginger and rhubarb chutney.
0:12:50 > 0:12:52- Here goes.- Culinary first.
0:12:57 > 0:13:00Lamb's still got a little bit of pink in the middle. That's fine.
0:13:00 > 0:13:02Love your lentils. Love them.
0:13:02 > 0:13:05They are soft and herby and seasoned
0:13:05 > 0:13:06and they're absolutely delicious.
0:13:06 > 0:13:10The rhubarb and ginger, I think, might work with a duck.
0:13:10 > 0:13:15It doesn't, in my opinion, work with the lentils and the lamb.
0:13:17 > 0:13:21Your ginger-rhubarb combination is really, really tasty.
0:13:21 > 0:13:22It's a bit of an experiment.
0:13:22 > 0:13:24But I think it's an experiment that's worked.
0:13:24 > 0:13:27- Oh.- It's a dish, Jim. But not as we know it.
0:13:27 > 0:13:29- LAUGHING:- Yeah!
0:13:29 > 0:13:32And I had 15 minutes spare to boil a couple of boiled eggs up
0:13:32 > 0:13:34to take with me on the bus home.
0:13:34 > 0:13:36- Very good.- Thank you.
0:13:38 > 0:13:41It went very well. They were very complementary.
0:13:43 > 0:13:48And my chutney, which I invented today,
0:13:48 > 0:13:50I think I may have come up with something brand-new
0:13:50 > 0:13:52in the culinary world.
0:13:52 > 0:13:57Tennis star Henri Leconte has also pan-fried the lamb,
0:13:57 > 0:14:02and served it with fennel, shallots, potatoes and carrots.
0:14:08 > 0:14:11You can see it, and you can taste it,
0:14:11 > 0:14:15the lamb is cooked absolutely beautifully.
0:14:15 > 0:14:17- Thank you.- The vegetables themselves, they're good.
0:14:17 > 0:14:18They're all really cooked.
0:14:18 > 0:14:21- They're cooked nicely. I'm very happy.- Thank you. Merci.
0:14:21 > 0:14:25- I don't like all this grease.- OK.
0:14:25 > 0:14:28I absolutely love everything else. Mate, that tastes good.
0:14:28 > 0:14:31- I can't ask for anything more than it tastes good.- Thank you.
0:14:38 > 0:14:40Don't leave me hanging.
0:14:42 > 0:14:44- It's good.- Are you crying?
0:14:44 > 0:14:46- No. Yes!- Why are you crying on me?
0:14:46 > 0:14:48- No...- Stop crying. - I'm just... It's nice.
0:14:48 > 0:14:50- It's emotional.- Yeah.- Yeah.
0:14:50 > 0:14:52It's good.
0:14:54 > 0:14:55Hello, boys.
0:14:56 > 0:15:01Finally, it's TV presenter Angellica Bell.
0:15:01 > 0:15:05She has made an apple and rhubarb crumble flavoured with ginger,
0:15:05 > 0:15:09with a coconut and walnut top, and a vanilla custard.
0:15:16 > 0:15:18I like the flavour of the coconut with the walnuts,
0:15:18 > 0:15:20I think that's really good.
0:15:20 > 0:15:22The apples in there are fantastically cooked,
0:15:22 > 0:15:26that's nice and sweet. I would like a little bit more rhubarb.
0:15:27 > 0:15:31I like that. You have soft fruit inside,
0:15:31 > 0:15:34you have a lovely, sweet, creamy custard,
0:15:34 > 0:15:36and you have a crunchy top.
0:15:36 > 0:15:39Not a bad start at all to the competition.
0:15:43 > 0:15:44I don't know, I'm just so happy.
0:15:44 > 0:15:48I'm so pleased they like my dish.
0:15:48 > 0:15:50I'm so pleased. Ah...!
0:15:52 > 0:15:55I have to say, what a start to the competition.
0:15:56 > 0:15:59You need to get a good night's sleep tonight.
0:15:59 > 0:16:02Tomorrow, you are cooking
0:16:02 > 0:16:07in a proper, professional kitchen for the paying public.
0:16:08 > 0:16:09Good luck.
0:16:27 > 0:16:29It's early morning,
0:16:29 > 0:16:32and the celebrities have been split into two groups.
0:16:34 > 0:16:37They are about to enter the world of the professional chef.
0:16:39 > 0:16:46Jim, Stephen and Henri are arriving at Aster, in Victoria.
0:16:47 > 0:16:49Hello, good morning, welcome to Aster.
0:16:49 > 0:16:51- Thank you. - Good morning, how are you?
0:16:51 > 0:16:55- The chef is waiting for you in the kitchen.- Thanks.- OK.
0:16:55 > 0:16:59The restaurant is heavily influenced by Nordic and French cuisine
0:16:59 > 0:17:04and running the pass is executive chef Helena Puolakka.
0:17:04 > 0:17:06It's going to be a big challenge, having three people
0:17:06 > 0:17:09stepping into your kitchen and cooking three different dishes.
0:17:09 > 0:17:12- Good morning.- Hi, nice to meet you. - I'm Helena. Nice to meet you.
0:17:12 > 0:17:15They need to listen, they need to be switched on.
0:17:15 > 0:17:17Stephen, you're on cod today, you're on scallops today,
0:17:17 > 0:17:19and, Henri, you're on the gnocci today.
0:17:19 > 0:17:21- Oui, Chef. - Oui, Chef, that's the right answer!
0:17:21 > 0:17:24Oui, Chef.
0:17:24 > 0:17:26OK, I think we'll jump straightaway into mise en place.
0:17:26 > 0:17:29- Jim.- Yes?- Scallops.- Scallops.
0:17:32 > 0:17:35Jim's Nordic-inspired scallop starter...
0:17:35 > 0:17:37Beautiful.
0:17:37 > 0:17:43..is served with celeriac puree, liquorice syrup and celeriac cubes,
0:17:43 > 0:17:47with a sea buckthorn vinaigrette and berries.
0:17:47 > 0:17:50Show me how I present this piece of artwork.
0:17:53 > 0:17:57We want liquorice syrup on a plate - not too much.
0:17:57 > 0:18:03And you have to put the nozzle of the bottle on the plate.
0:18:03 > 0:18:05- Celeriac.- Yeah.- Yeah, I love it.
0:18:07 > 0:18:10This is the sort of dish I'd say, "Can I have some more, please?"
0:18:13 > 0:18:14Yes!
0:18:15 > 0:18:20The dish is finished with some crispy kale and liquorice salt.
0:18:20 > 0:18:22We don't want to overcook the scallops, OK?
0:18:22 > 0:18:25I can do that.
0:18:25 > 0:18:26Oui, Chef.
0:18:28 > 0:18:30You know when you see, like, the Hairy Bikers,
0:18:30 > 0:18:33if they really like it, they go... "Mmm!"
0:18:33 > 0:18:36A lot of chefs do that - Mmm! - so I'm going to do it.
0:18:38 > 0:18:41Just pretend this is the first time I've had it.
0:18:42 > 0:18:45Mmm! That's beautiful.
0:18:48 > 0:18:50- Ah!- Fantastic, well done.
0:18:50 > 0:18:55Henri is in charge of gnocchi, with sauteed ceps,
0:18:55 > 0:18:57celeriac creme fraiche,
0:18:57 > 0:18:59toasted seeds and pea shoots.
0:19:01 > 0:19:04You really need to concentrate on this,
0:19:04 > 0:19:06that we get an even colouration.
0:19:06 > 0:19:09We move them, we start to toss them a little bit.
0:19:09 > 0:19:11HE LAUGHS
0:19:11 > 0:19:15- Imagine it's the tennis ball that you're turning in your hands.- OK.
0:19:18 > 0:19:22- And then we have some chiffonade of parsley.- Chiffonade.- Oui.
0:19:22 > 0:19:25- At the end?- At the end, yeah.- OK.
0:19:33 > 0:19:34We're going to do this.
0:19:36 > 0:19:38OK?
0:19:38 > 0:19:42And then we finish it off with a little bit of pea shoots.
0:19:42 > 0:19:44Every portion today needs to look like this.
0:19:44 > 0:19:47- Oui, Chef.- Any questions?
0:19:47 > 0:19:48- No, Chef.- Very good.
0:19:51 > 0:19:53It looks simple, but it's not.
0:19:53 > 0:19:56Yeah... We'll see.
0:19:57 > 0:20:02Henri's first job is to get to grips with making potato gnocchi.
0:20:02 > 0:20:05Ah! Ooh!
0:20:05 > 0:20:06Argh!
0:20:08 > 0:20:09It's hot. It's meant to be hot.
0:20:09 > 0:20:12Yes, I know it's hot. OK...
0:20:12 > 0:20:14- Then...?- Then you're going to mouli them through.
0:20:17 > 0:20:18I'm getting ready.
0:20:18 > 0:20:21Next, he must shape the gnocchi...
0:20:21 > 0:20:22The secret of a good gnocchi
0:20:22 > 0:20:25is that you don't need to work too much of it.
0:20:25 > 0:20:28..before blanching it, ready for service.
0:20:30 > 0:20:32# I love you, baby... #
0:20:32 > 0:20:36Henri is a nice guy, but taking it a bit easy at the moment.
0:20:36 > 0:20:41# Oh, que viva, Italia! #
0:20:41 > 0:20:43STEPHEN SNIGGERS
0:20:43 > 0:20:46Cracking a joke, but every kitchen needs a character like that.
0:20:49 > 0:20:52Stephen will be in charge of a main course.
0:20:52 > 0:20:56So, how much does this bit of fish cost you?
0:20:56 > 0:20:58- I'm scared.- Don't be scared.
0:20:58 > 0:21:05Norwegian cod, with brown shrimp, shallots and seaweed butter.
0:21:07 > 0:21:10Imagine you're having 20 checks on the board today,
0:21:10 > 0:21:11and everybody is going to have cod.
0:21:11 > 0:21:14Everyone is going to have cod. I've accepted it.
0:21:14 > 0:21:18- It's one of my biggest sellers, the cod.- Oh, my... I've accepted it.
0:21:18 > 0:21:21Look at that - beautiful. Amazing.
0:21:21 > 0:21:23- So, that's the colour I'm looking for?- Absolutely.
0:21:26 > 0:21:29We want the brown shrimps to be nice and soft and tender.
0:21:29 > 0:21:31- OK.- OK?
0:21:31 > 0:21:34- We finish it off with dill. All clear?- Yeah.
0:21:36 > 0:21:37The cod dish is very simple.
0:21:37 > 0:21:40It's all about the cod, the cooking of the cod.
0:21:42 > 0:21:44- That's it.- OK, beautiful.
0:21:44 > 0:21:46- I think I've got it.- Got it? - Yeah, I think so.
0:21:46 > 0:21:49Obviously, it's a fantastic piece of fish,
0:21:49 > 0:21:53so I've just got to do it justice, cook it properly, not overcook it,
0:21:53 > 0:21:56that would be a massive crime, and, yeah, just...
0:21:56 > 0:21:58I'm looking forward to getting going.
0:22:03 > 0:22:06I love Soho. Do you like Soho?
0:22:06 > 0:22:08- Ish.- It's just cool.
0:22:08 > 0:22:11I'm more of a North London girl myself.
0:22:11 > 0:22:15Across town, Angellica and Julia are about to have
0:22:15 > 0:22:19a completely different restaurant experience.
0:22:19 > 0:22:21Today, they will be taking on the fierce heat
0:22:21 > 0:22:24of the kitchens at Temper,
0:22:24 > 0:22:27a South American-inspired barbecue restaurant.
0:22:27 > 0:22:31Their mentor for the day is chef and owner Neil Rankin.
0:22:31 > 0:22:33This is a live fire cooking restaurant
0:22:33 > 0:22:36where we buy in whole animals, butcher them in-house.
0:22:36 > 0:22:39We buy meat only from select farms across the UK,
0:22:39 > 0:22:41so these guys take really good care of their animals.
0:22:41 > 0:22:44We're very precise about the way we cook meat here -
0:22:44 > 0:22:45that's what we're about.
0:22:45 > 0:22:49We've got a 4.5 metre grill which is an open fire pit,
0:22:49 > 0:22:52and they'll be cooking directly on that, so it's going to be hot.
0:22:52 > 0:22:54It's going to be toasty.
0:22:56 > 0:23:00- Oh...my...goodness.- Hello!
0:23:00 > 0:23:04- You don't look like I was expecting. - Amazing!
0:23:04 > 0:23:05Lunchtime in Soho, it's quick.
0:23:05 > 0:23:09People want to get out fast, so we can't delay people either.
0:23:09 > 0:23:13This is all about cooking meat. I don't expect flair or fanciness.
0:23:13 > 0:23:15- OK.- Shall we get into the kitchen? - Yeah.- Absolutely.- Let's go, guys.
0:23:17 > 0:23:19How exciting. That is incredible.
0:23:23 > 0:23:27Angellica is in charge of the restaurant's most popular dish,
0:23:27 > 0:23:29a cheeseburger taco.
0:23:29 > 0:23:31It's got to be cooked perfectly,
0:23:31 > 0:23:35and I'm really demanding about how I get my burgers cooked.
0:23:35 > 0:23:37It sounds easy, it's not.
0:23:37 > 0:23:38Is that going to be well done?
0:23:38 > 0:23:41This is not going to be well done, this is going to be medium-rare.
0:23:41 > 0:23:43- Medium rare. - We don't want it well done.
0:23:43 > 0:23:47The provolone cheese is also cooked until golden and crispy.
0:23:47 > 0:23:49Here's your burger.
0:23:49 > 0:23:52It's just got that nice, crispy layer on one side.
0:23:52 > 0:23:54To complement the burger,
0:23:54 > 0:23:57it's served with a chipotle sour cream...
0:23:57 > 0:24:00It's a little bit spicy. So not too much of it on there.
0:24:00 > 0:24:03..and a fresh coriander and garlic sauce.
0:24:03 > 0:24:06- Just want a little bit of this on each.- OK.
0:24:06 > 0:24:08And this just goes on top.
0:24:08 > 0:24:10And that's your service for all of it.
0:24:10 > 0:24:11- Really?- That's it.- OK.
0:24:11 > 0:24:14It's not about the fancy plating, it's just about the timing.
0:24:14 > 0:24:16- You happy with that? - Yeah, I am. I am.
0:24:18 > 0:24:21Basically, I'm using a really hot surface
0:24:21 > 0:24:22and cooking everything on it.
0:24:22 > 0:24:25So I don't want to produce any burnt food.
0:24:25 > 0:24:26That's the aim, no burnt food.
0:24:31 > 0:24:33It is hot.
0:24:35 > 0:24:39Julia will be cooking steak with Moroccan-spiced aubergine,
0:24:39 > 0:24:42all served on a flatbread.
0:24:42 > 0:24:43- So these are flank steaks.- Yes.
0:24:43 > 0:24:47- They're from the belly of the animal. Salt on both sides.- Yeah.
0:24:47 > 0:24:50So, we're going to cook it to rare inside.
0:24:50 > 0:24:52Going to take about eight minutes in total to cook.
0:24:52 > 0:24:53So we've got aubergine here.
0:24:53 > 0:24:55Nice and smoky, like baba ganoush.
0:24:55 > 0:24:58- We've got harissa here.- Yes.
0:24:58 > 0:25:00Nice and spicy, we don't want too much of that on that.
0:25:00 > 0:25:02We've got some fresh mint. Goes in whole.
0:25:02 > 0:25:04A little bit of coriander.
0:25:05 > 0:25:07It's nice and fresh.
0:25:09 > 0:25:12And then we're going to go back to our steak.
0:25:12 > 0:25:13- See the nice brown in colour on that?- Yeah.
0:25:13 > 0:25:15That's exactly what we're looking for.
0:25:15 > 0:25:17The more of that you get on the steak,
0:25:17 > 0:25:19the more flavoursome it is going to be.
0:25:19 > 0:25:22Leave it on there for too long, it's going to overcook the steak.
0:25:23 > 0:25:26The flatbread is topped with the spiced aubergine.
0:25:29 > 0:25:32And that's what you want, that even pinkness all the way through.
0:25:34 > 0:25:36And this is going to be laid really roughly on top.
0:25:38 > 0:25:43And we're just going to top it with a few dill leaves...for garnish.
0:25:43 > 0:25:45And that's your dish.
0:25:45 > 0:25:46You'll be fine, you'll be OK.
0:25:46 > 0:25:49- I'll look after you and make sure you're OK.- You're very kind.
0:25:49 > 0:25:52But probably quite fierce if I do something wrong.
0:25:52 > 0:25:53- Is that right?- Good luck!
0:25:55 > 0:25:57The key challenge is how to cook the meat,
0:25:57 > 0:26:00and keeping an eye on it, making sure it doesn't overcook.
0:26:00 > 0:26:02So, basically, extremely worried.
0:26:06 > 0:26:08It's midday...
0:26:10 > 0:26:14..and the restaurants are ready for service.
0:26:14 > 0:26:16The calm before the storm.
0:26:16 > 0:26:18So let's concentrate.
0:26:18 > 0:26:20Let's do a good service,
0:26:20 > 0:26:22everybody does what you need to be doing.
0:26:22 > 0:26:24No sinking ships, please.
0:26:29 > 0:26:30OK, guys, are you ready?
0:26:30 > 0:26:33Check on - two scallops followed by two gnocchi.
0:26:33 > 0:26:34Oui, Chef!
0:26:36 > 0:26:37Right, where are my scallops?
0:26:37 > 0:26:40Jim and Henri both have orders.
0:26:40 > 0:26:44But with Jim on starters, he'll need to be first to the pass.
0:26:44 > 0:26:47You didn't season your scallops.
0:26:47 > 0:26:50- I did, I... - And the pan is not hot enough.
0:26:50 > 0:26:53- No, it's not. - It's not a good start, Jim, huh?
0:26:53 > 0:26:54- No.- No.
0:26:57 > 0:26:59Not too much of the liquorice.
0:26:59 > 0:27:02That's too much. Nobody can eat that quantity of liquorice.
0:27:02 > 0:27:05- Quick and easy, yeah? - Shall I get rid of that?- OK.
0:27:09 > 0:27:11All right, let's have a go again.
0:27:18 > 0:27:22Just a little bit more vinaigrette. Just a little bit more.
0:27:22 > 0:27:24That's it.
0:27:24 > 0:27:25That's beautiful.
0:27:29 > 0:27:31Two scallops.
0:27:32 > 0:27:34I've got tinnitus in this ear,
0:27:34 > 0:27:37and I'm really finding it difficult hearing what she is saying.
0:27:40 > 0:27:42Check on, two no starter,
0:27:42 > 0:27:45- one gnocchi, one flatiron medium rare, chips.- Oui, Chef!
0:27:46 > 0:27:49So much pressure, you cannot believe what it is.
0:27:49 > 0:27:51It's...unbelievable.
0:27:55 > 0:27:56Gnocchi.
0:27:56 > 0:27:59OK, plate me two portions, then, huh?
0:28:01 > 0:28:04Henri, you need to go a bit faster with your gnocchi, OK?
0:28:07 > 0:28:09Sorry, I'm lost.
0:28:09 > 0:28:12OK, you put one dollop there,
0:28:12 > 0:28:13and then you need to go like this.
0:28:13 > 0:28:15- OK, OK.- You understand?
0:28:15 > 0:28:17- Movement.- Oui, Chef!
0:28:20 > 0:28:21Move, out!
0:28:21 > 0:28:22One steak coming.
0:28:24 > 0:28:25Unbelievable.
0:28:27 > 0:28:29Check on, one prawn, one cod.
0:28:29 > 0:28:31OK, Stephen, one cod on.
0:28:31 > 0:28:33After a slow start,
0:28:33 > 0:28:36orders for Stephen's cod are starting to come in.
0:28:36 > 0:28:39- One cod, one gnocchi, please. Stephen.- Yes?
0:28:39 > 0:28:41- Two more cod.- Oui, Chef. Oui, Chef.
0:28:45 > 0:28:47Small panic, but I'm doing OK.
0:28:47 > 0:28:50His challenge is to master cooking the fish
0:28:50 > 0:28:54and the seaweed butter sauce in the same pan.
0:28:58 > 0:29:00What's wrong with the picture?
0:29:00 > 0:29:02- I burned the butter. - You burnt the butter.
0:29:02 > 0:29:04Yes, and you bring it to me.
0:29:04 > 0:29:06Get another pan quickly.
0:29:06 > 0:29:08Do me a fresh butter, but I can't use this one.
0:29:08 > 0:29:10I'll give you 30 seconds.
0:29:18 > 0:29:20Do I see your hands shaking?
0:29:20 > 0:29:23The man with the no-shaking hands should not shake here!
0:29:23 > 0:29:25Do you know what? I know what I should be doing
0:29:25 > 0:29:27but I can't do it cos I'm not a multitasker.
0:29:31 > 0:29:35Next one, the cod, you know, take the confidence, you can do it.
0:29:35 > 0:29:37The cod was beautifully cooked.
0:29:37 > 0:29:40You come to the pass, you plate it, you send it, OK?
0:29:40 > 0:29:41Come on.
0:29:44 > 0:29:48Over in Soho, the lunchtime rush has arrived.
0:29:48 > 0:29:51OK, we've got check on, we've got two cheeseburgers on order.
0:29:51 > 0:29:55Yes, Chef. We've got another burger on order, so that's three on order.
0:29:55 > 0:29:58Julia, three steaks are on order.
0:30:00 > 0:30:03- Julia, three minutes on those steaks.- Fine.
0:30:05 > 0:30:06Another cheeseburger.
0:30:06 > 0:30:08- Another one?- That's five, guys.
0:30:08 > 0:30:10Yes, Chef. You happy about that?
0:30:10 > 0:30:12Yes, Chef. Awesome.
0:30:13 > 0:30:14All five burgers...
0:30:14 > 0:30:15Argh!
0:30:15 > 0:30:18..have to be cooked to a perfect medium rare.
0:30:18 > 0:30:22I haven't got a thermometer, so I've got to go with how it looks.
0:30:27 > 0:30:30- OK?- Can I start slicing, without burning my hands.- Nice slices.
0:30:30 > 0:30:33- You've got one minute to plate these.- Not going to happen.
0:30:34 > 0:30:37Slicing is good, it's just a little bit slow at the moment.
0:30:40 > 0:30:43Just get faster when it comes to cooking...
0:30:43 > 0:30:45No, cutting, mainly cutting, that's my problem.
0:30:47 > 0:30:48Push, push, push.
0:30:48 > 0:30:51How are your other burgers doing while these are here?
0:30:51 > 0:30:52- Argh!- Burgers might be overcooking.
0:30:52 > 0:30:55- George, will you take them off the grill?- Yes, Chef.
0:30:59 > 0:31:01Set that proud - lovely.
0:31:01 > 0:31:03OK, ready, Chef.
0:31:03 > 0:31:06- Cook that burger for about a minute longer.- OK.- Still a little bit
0:31:06 > 0:31:10- too rare, a little bit bloody round the outside.- OK.- Great, thank you.
0:31:10 > 0:31:13I literally thought I was going to have a heart attack.
0:31:13 > 0:31:16Now I know where everything is, I think I can get my head around it.
0:31:16 > 0:31:18- We've got to go quick now.- OK.
0:31:18 > 0:31:21Guys are waiting, everything's getting cold.
0:31:21 > 0:31:23- Aubergine on the flatbread?- Yeah.
0:31:24 > 0:31:26Just get it on there. It's all about speed.
0:31:29 > 0:31:30And we're done.
0:31:31 > 0:31:33Two aubergine steaks.
0:31:33 > 0:31:36Next time, slicing, a little bit faster.
0:31:36 > 0:31:39- And remember to...- Just speed up, speed up, speed up.- OK.
0:31:40 > 0:31:42- How was your burger?- Perfect.- Nice.
0:31:42 > 0:31:45You can come again, it's on me. It's on me.
0:31:45 > 0:31:47Julia, you shouldn't have bothered tonging your hair this morning.
0:31:47 > 0:31:51Absolutely not, yes. There was no point tonging my hair this morning.
0:31:51 > 0:31:52That is very true.
0:31:57 > 0:31:59Back in Victoria, all the tables are in.
0:31:59 > 0:32:03- You are working on two gnocchi, yeah?- Yeah.- Very good.
0:32:03 > 0:32:07And Henri has yet to master the ordering system.
0:32:07 > 0:32:12Listen, take the order, get ready, it's really complicated.
0:32:13 > 0:32:17Meanwhile, Jim is beginning to find his feet.
0:32:17 > 0:32:19Check on, three scallops, one broccoli salad,
0:32:19 > 0:32:20followed by four cod.
0:32:20 > 0:32:23Three scallops, come on, Jim. Make it perfect.
0:32:24 > 0:32:26Jim is kind of left to his own devices there
0:32:26 > 0:32:29and he is doing a pretty good job.
0:32:31 > 0:32:33If I did this more than one day,
0:32:33 > 0:32:34I would probably die.
0:32:34 > 0:32:36Argh...!
0:32:36 > 0:32:38No, I couldn't do this for a job.
0:32:38 > 0:32:41Come on, Jim, let's gear up for the last check.
0:32:41 > 0:32:44With Jim's last plates on the pass...
0:32:44 > 0:32:46Very good, Jim. Jim, very good.
0:32:49 > 0:32:51..all eyes are now on Henri.
0:32:52 > 0:32:56Terrified, terrified.
0:32:56 > 0:32:58However, he has forgotten to coordinate his timings
0:32:58 > 0:33:01with the other chefs.
0:33:01 > 0:33:03- Is the steak ready?- Sorry?
0:33:03 > 0:33:06- How long for the steak?- Well, it's a bit too late to ask now how long.
0:33:06 > 0:33:08- Six minutes.- OK.
0:33:08 > 0:33:11- Go back, go back, go back. - Yeah, I'll go back.
0:33:13 > 0:33:16Think I'm going under, I think I'm going under.
0:33:16 > 0:33:20Stephen is also struggling to keep on track.
0:33:20 > 0:33:23Just too much information going on, it's just pressure.
0:33:25 > 0:33:28Beautiful gnocchi coming onto the pass.
0:33:28 > 0:33:31Come on, one last, huh? Let's go.
0:33:34 > 0:33:36OK, finish it off.
0:33:36 > 0:33:38Come on, let's go.
0:33:38 > 0:33:39Movement, movement, OK.
0:33:39 > 0:33:41Beautiful, well done, Henri.
0:33:44 > 0:33:46OK? Yes, no, something.
0:33:46 > 0:33:47Yes, Chef.
0:33:50 > 0:33:54Last four cod and then the job is done, you survived.
0:33:54 > 0:33:57- Are you happy?- This is the last one, so I am very happy.
0:34:00 > 0:34:03- Well done. You did well. - Thank you very much.
0:34:03 > 0:34:06You really concentrated when you cooked the fish, it's very good.
0:34:06 > 0:34:09- Thank you.- But at the same time, you've got to be able to listen.
0:34:09 > 0:34:12- Yeah.- Clean and clear your sections. Well done, guys.
0:34:19 > 0:34:20It's something I always wanted to do
0:34:20 > 0:34:23so I'm absolutely over the moon that I've done it.
0:34:23 > 0:34:26Don't get me wrong, I'm absolutely delighted it's all over.
0:34:26 > 0:34:29If you said, "You've got to come in tonight again,"
0:34:29 > 0:34:32I would have said, "No chance, I'm off."
0:34:32 > 0:34:33I have to tell you one thing,
0:34:33 > 0:34:36it's so hard, compared to what I'm doing,
0:34:36 > 0:34:38tennis player or whatever.
0:34:38 > 0:34:40I was expecting something very difficult
0:34:40 > 0:34:42and it is difficult.
0:34:43 > 0:34:46I think it's the nearest thing I'll ever come to warfare.
0:34:46 > 0:34:49It was just like madness and I don't know how people do it.
0:34:52 > 0:34:54Back in Soho...
0:34:54 > 0:34:58Literally, my brain cells are about to explode.
0:34:58 > 0:34:59..the heat is still on.
0:34:59 > 0:35:01- Angellica.- Yes, Chef?
0:35:01 > 0:35:04They were overcooked, we need to get another two burgers on there now.
0:35:04 > 0:35:05Yeah.
0:35:05 > 0:35:07I was leaving burgers cooking while I was plating
0:35:07 > 0:35:09cos I'm just trying to plate and I'm forgetting about here.
0:35:09 > 0:35:13- I'm just trying to deal with the heat.- Burger, Angellica.
0:35:13 > 0:35:17One more burger. Right, listen, I've got five on, I can't talk.
0:35:17 > 0:35:19Four steaks on order now.
0:35:19 > 0:35:20- Och aye, Chef.- Och aye!
0:35:20 > 0:35:22- Let's get going. - SHE LAUGHS
0:35:22 > 0:35:25We've got to be quick, Julia, quick, quick, quick.
0:35:25 > 0:35:26Move, move, move.
0:35:28 > 0:35:30Temperature check it.
0:35:30 > 0:35:33Better - OK, let's slice and go. Quick, quick, quick.
0:35:34 > 0:35:37I'm slightly worried about my fingers.
0:35:37 > 0:35:39I'm quite attached to them.
0:35:39 > 0:35:42Curl your fingers round that way so you're not going to slice them off.
0:35:42 > 0:35:45That's better, better. OK, season it now.
0:35:48 > 0:35:50OK, so aubergine on first.
0:35:50 > 0:35:52Yeah, I've forgotten my feathers.
0:35:52 > 0:35:54- Uh?- I've forgotten the feathers.
0:35:54 > 0:35:55- The dill?- Yes.
0:35:55 > 0:35:57Can somebody get the dill, please?
0:35:59 > 0:36:00This is much better, much quicker.
0:36:02 > 0:36:04Too many feathers?
0:36:04 > 0:36:06I'm going to call them feathers from now on, that's it.
0:36:06 > 0:36:09Perfect, just spread them out a little bit and then send it.
0:36:09 > 0:36:11Much, much, much better.
0:36:11 > 0:36:13The meat was cooked perfectly, it was a lot faster.
0:36:13 > 0:36:15We can get faster the next time, but it's getting much better.
0:36:15 > 0:36:17Thank you, Chef.
0:36:17 > 0:36:18I'm feeling very pumped up.
0:36:18 > 0:36:22Quite dangerous, as a matter of fact.
0:36:22 > 0:36:24After a relentless service,
0:36:24 > 0:36:28Angellica and Julia have one last chance to impress.
0:36:28 > 0:36:30- Ready.- Are you ready?
0:36:30 > 0:36:33Right, let's come up.
0:36:33 > 0:36:35Mohammed, are you ready?
0:36:35 > 0:36:38Oh, she's quicker than Mohammed now!
0:36:38 > 0:36:40A few seconds.
0:36:40 > 0:36:42Here we go.
0:36:44 > 0:36:45Cheese looks great.
0:36:47 > 0:36:50Angellica has smashed it. It's like a proper chef, that's great.
0:36:52 > 0:36:53Perfect.
0:36:53 > 0:36:55- You're getting into this now, aren't you?- Love it.
0:36:55 > 0:36:58And you're quicker than Mohammad.
0:36:58 > 0:37:01- OOHING AND LAUGHTER - I'm joking, man, I'm joking.
0:37:03 > 0:37:04Julia is starting to get it.
0:37:04 > 0:37:07For someone who didn't have any confidence coming in here
0:37:07 > 0:37:09and looked scared, she's doing really well.
0:37:09 > 0:37:12Yes, final push - it can be done.
0:37:14 > 0:37:16Guys, this is your last orders.
0:37:19 > 0:37:21- Well done.- Thank you. - How did that go?
0:37:21 > 0:37:23- Comrades in arms. - I know. I loved it.
0:37:23 > 0:37:26- Stopped sweating now.- I know. - You're getting used to it.- Yes.
0:37:26 > 0:37:29One or two people actually said they liked what I cooked for them.
0:37:29 > 0:37:31I think everybody said they liked what you cooked.
0:37:31 > 0:37:34- You didn't pay them either, did you? - Huh?
0:37:34 > 0:37:36Nobody got paid to say anything, don't worry.
0:37:36 > 0:37:39Really, really excellent.
0:37:39 > 0:37:41- Come back again. - Aw!- Thank you.
0:37:41 > 0:37:43- Definitely.- I want one now.
0:37:43 > 0:37:45ANGELLICA LAUGHS
0:37:49 > 0:37:51I feel more confident.
0:37:51 > 0:37:56I learned a lot, I felt quite pleased that I managed to cope.
0:37:56 > 0:38:00I had an absolute blast, I completely loved it.
0:38:02 > 0:38:05It was just amazing, but intense
0:38:05 > 0:38:08and hectic and stressful, all mixed up into one.
0:38:08 > 0:38:11I'm exhausted, absolutely exhausted.
0:38:11 > 0:38:13- Oh!- Fresh air.
0:38:13 > 0:38:16- Oh, my goodness. I feel like I've been in a boxing ring.- I know.
0:38:16 > 0:38:19I need a drink. And I mean a drink.
0:38:47 > 0:38:50This is the first time in this competition
0:38:50 > 0:38:51you get to cook your own dishes.
0:38:53 > 0:38:56Ladies and gentlemen, you have one hour.
0:38:56 > 0:38:58One hour, two great dishes.
0:38:58 > 0:39:02At the end of this, one of you is going home.
0:39:04 > 0:39:05Let's cook.
0:39:13 > 0:39:18I practised within the time limit and it happened, it worked.
0:39:18 > 0:39:21But that was in the privacy of my own kitchen
0:39:21 > 0:39:23with my own - slow - clock.
0:39:23 > 0:39:24HE LAUGHS
0:39:28 > 0:39:29- Jim?- Yes.
0:39:29 > 0:39:33- Are you cooking with corned beef? - Yeah, I am, yeah. Bully beef.
0:39:33 > 0:39:35- What are you making? - Corned beef hash.
0:39:35 > 0:39:37I'm putting some beetroot on the side.
0:39:37 > 0:39:38It makes it a little bit poncier.
0:39:38 > 0:39:40- That's one dish. - And I'm doing parsnip soup.
0:39:40 > 0:39:42- Really?- Yeah - it's a favourite at Christmas,
0:39:42 > 0:39:45so I know I'm on a winner with that.
0:39:45 > 0:39:47With my family.
0:39:48 > 0:39:50But you're not my family yet.
0:39:54 > 0:39:58His corned beef hash, crispy on the outside, fabulous.
0:39:58 > 0:40:02Beetroot and orange on the side? I don't understand.
0:40:05 > 0:40:09The approach is going to be to try to stay calm.
0:40:11 > 0:40:15I'm just doing what I feel comfortable doing.
0:40:15 > 0:40:17That is my theory and I'm sticking to it.
0:40:17 > 0:40:18It's far too late to change now.
0:40:21 > 0:40:23Julia, you look very different from the first round.
0:40:23 > 0:40:26Well, I had such a lovely time working in the restaurant
0:40:26 > 0:40:28that that really gave me a boost, I think.
0:40:28 > 0:40:31What are these dishes today that are going to wow us?
0:40:31 > 0:40:34Well, I'm cooking a fish pie, which is my family favourite.
0:40:34 > 0:40:38And I'm now doing strawberries in red wine
0:40:38 > 0:40:40with lemon juice, sugar and a bit of mint.
0:40:40 > 0:40:42No cooking with this dessert?
0:40:42 > 0:40:44No. Marinating.
0:40:47 > 0:40:49Strawberries and red wine and mint,
0:40:49 > 0:40:52not a huge amount of cooking going on.
0:40:52 > 0:40:57However, a fish pie, in my book, is a fantastic thing to be cooking.
0:40:57 > 0:40:59She is poaching the fish in the milk,
0:40:59 > 0:41:02she is using the milk to be able to flavour the mashed potato.
0:41:03 > 0:41:07So it's really intense in flavour. Brilliant.
0:41:07 > 0:41:0930 minutes left.
0:41:13 > 0:41:15Henri has got himself in a bit of tizz.
0:41:15 > 0:41:16I don't know what to do.
0:41:16 > 0:41:19He's giving himself a huge amount of work to do.
0:41:19 > 0:41:21Pan...
0:41:21 > 0:41:25Grilled prawns served with coconut and cucumber.
0:41:25 > 0:41:28His main course is a lovely piece of cod.
0:41:28 > 0:41:30He's serving it with clams and mussels,
0:41:30 > 0:41:33a vermouth sauce and loads and loads of herbs.
0:41:35 > 0:41:39The fact is his fish isn't on and he's a little bit lost.
0:41:40 > 0:41:42Bye-bye, Henri. Bye-bye.
0:41:47 > 0:41:51I'm so stressed because it's something completely new for me.
0:41:51 > 0:41:52In my bed, I was playing tennis,
0:41:52 > 0:41:55but here, I feel the competition is very hard
0:41:55 > 0:41:59and I'm pushing myself really hard and I'm nervous.
0:41:59 > 0:42:01You are a serious competitor
0:42:01 > 0:42:03and I think you're very serious about this.
0:42:03 > 0:42:06I'm serious because I want to do something nice, you know.
0:42:06 > 0:42:10I hate doing half of it, or just approximately,
0:42:10 > 0:42:12just...just do it.
0:42:12 > 0:42:14I fight all the way through.
0:42:14 > 0:42:15Come on. Come on, Henri.
0:42:19 > 0:42:23I mean, I'm taking a risk because I want to get to the next stage.
0:42:25 > 0:42:28And to do that I've got to pull the stops out.
0:42:30 > 0:42:31Ooh, that's nice.
0:42:35 > 0:42:36What are your dishes?
0:42:36 > 0:42:40So, I'm doing a cottage pie with blue cheese mash
0:42:40 > 0:42:43and then a cherry soup, mascarpone topping,
0:42:43 > 0:42:46then serving it with some black peppercorn shortbread.
0:42:46 > 0:42:48- Are you pushing yourself with these two dishes?- Yes.
0:42:48 > 0:42:50I'm pushing myself, and I want to push myself.
0:42:50 > 0:42:53In a kitchen you've got to be on lots of different things,
0:42:53 > 0:42:55so that's what I'm trying today.
0:42:55 > 0:42:56What are you trying today?
0:42:56 > 0:43:01This, oven, potatoes, da-da-da-da...
0:43:01 > 0:43:03LAUGHTER
0:43:06 > 0:43:07This blue cheese is the best.
0:43:10 > 0:43:13My starter, I'm doing a seared beef carpaccio.
0:43:15 > 0:43:18My second course is a pan-fried halibut
0:43:18 > 0:43:21with some roasted potatoes and horseradish
0:43:21 > 0:43:24and cream white wine sauce.
0:43:24 > 0:43:28Obviously, one person is leaving, so I've got to cook it well.
0:43:31 > 0:43:34Have you served this carpaccio before?
0:43:34 > 0:43:36- No.- Great.- Good planning.
0:43:36 > 0:43:40So you're serving raw beef to me and John you've never done before.
0:43:40 > 0:43:42I've eaten it before and I like it.
0:43:42 > 0:43:44It's a very big piece of beef.
0:43:44 > 0:43:45Yeah, hopefully everyone's hungry.
0:43:46 > 0:43:47Can I take some home?
0:43:53 > 0:43:56Carpaccio of beef -
0:43:56 > 0:43:58great way to start off.
0:44:00 > 0:44:02But the fact is the halibut is the danger zone.
0:44:04 > 0:44:07The halibut can be overcooked and it goes like cotton wool.
0:44:09 > 0:44:13If it's undercooked, it's all flobby and not very nice at all.
0:44:19 > 0:44:22You are like Speedy Gonzales, aren't you? First round, you're finished
0:44:22 > 0:44:25with loads of time left over. You're finished again.
0:44:27 > 0:44:30A word to the wise - you have ten minutes left.
0:44:38 > 0:44:40Henri, you've got about four minutes.
0:44:40 > 0:44:43- Yeah, I know. - Are you going to finish?
0:44:43 > 0:44:44I don't know.
0:44:47 > 0:44:50Three minutes left.
0:44:51 > 0:44:53Doesn't bother you, Stephen, does it?
0:45:00 > 0:45:01Stop!
0:45:03 > 0:45:04Time's up.
0:45:04 > 0:45:07I feel the need for a very big coffee.
0:45:10 > 0:45:13Julia has cooked a haddock and prawn fish pie
0:45:13 > 0:45:16with buttered samphire.
0:45:16 > 0:45:19Love the boat - I think that's wonderful.
0:45:26 > 0:45:30That's a very lovely fish pie. Your mashed potato is lovely,
0:45:30 > 0:45:32you've got a little bit of a crust on the top.
0:45:32 > 0:45:35Love the amount of butter you've put on that samphire.
0:45:35 > 0:45:38I mean, this is rich food, luxury food.
0:45:38 > 0:45:41Right now, yummy is enough for me.
0:45:41 > 0:45:43Good, thank you.
0:45:43 > 0:45:44I'm a big fan of fish pie
0:45:44 > 0:45:47- and I think you've got this absolutely right.- Oh, good.
0:45:47 > 0:45:49Really well seasoned, really well made,
0:45:49 > 0:45:51love that creamy mash across the top,
0:45:51 > 0:45:53I love the intensity of the fish throughout the whole thing.
0:45:55 > 0:45:59For dessert, Julia has made strawberries in red wine
0:45:59 > 0:46:02with lemon juice, sugar and mint, served with cream.
0:46:07 > 0:46:09What you've got here is lovely strawberries,
0:46:09 > 0:46:11a taste of wine and a taste of sugar and it works.
0:46:11 > 0:46:13The flavours work, the textures work,
0:46:13 > 0:46:16but you can afford to do a bit more.
0:46:16 > 0:46:19It's very simple to look at, it's very simple to do.
0:46:19 > 0:46:22After the luxury and the beauty of the fish pie,
0:46:22 > 0:46:25I just want you to put a little bit more effort in.
0:46:25 > 0:46:28I knew that that dessert was a bit weak.
0:46:28 > 0:46:31I'm glad you liked my fish pie, I'm very glad you liked my fish pie.
0:46:34 > 0:46:38Henri has made prawns marinated in spiced coconut milk
0:46:38 > 0:46:44with a cucumber, shallot and mint salad and toasted sesame seeds.
0:46:50 > 0:46:51I think your prawn dish is great.
0:46:51 > 0:46:54- Thank you.- I love the crunch of the prawns,
0:46:54 > 0:46:56they're cooked really, really nicely.
0:46:56 > 0:47:00I love the fact that coconut sauce is spicy with red curry.
0:47:00 > 0:47:03That's then all cooled down by that cucumber.
0:47:03 > 0:47:05It's a really lovely thing.
0:47:06 > 0:47:09The prawns are marvellously hot
0:47:09 > 0:47:12and it builds up and it's really quite fiery. I like that a lot.
0:47:14 > 0:47:19Henri's main is cod with clams and mussels
0:47:19 > 0:47:22but he ran out of time to cook his samphire and garlic butter.
0:47:28 > 0:47:32I get a lovely flavour of sweet wine and the sea
0:47:32 > 0:47:34from the mussels and the clams.
0:47:34 > 0:47:37Your cod's cooked beautifully but the problem is, Henri,
0:47:37 > 0:47:39it's an incomplete dish.
0:47:39 > 0:47:42- As well as it's cooked, it's incomplete.- Thank you, Chef.
0:47:42 > 0:47:44You can most certainly cook.
0:47:44 > 0:47:46If you're going to give that much love to that piece of fish,
0:47:46 > 0:47:51- which you have done, make sure you finish off your dish.- Yeah.
0:47:58 > 0:48:00I was so panicking
0:48:00 > 0:48:02that I really want to be a little mouse
0:48:02 > 0:48:05to go under the thing and go away.
0:48:05 > 0:48:07Just panic, it's amazing.
0:48:08 > 0:48:10For his starter,
0:48:10 > 0:48:14Jim has made a parsnip soup spiced with garam masala.
0:48:16 > 0:48:19Whoa! That's a bowl of porridge, mate!
0:48:19 > 0:48:21Also a very flavoursome grout.
0:48:21 > 0:48:23LAUGHTER
0:48:28 > 0:48:30I like the thick texture
0:48:30 > 0:48:33but what really impresses me is the lovely flavour.
0:48:33 > 0:48:35It's almost like a mild curry.
0:48:35 > 0:48:38Well seasoned, it's creamy and thick.
0:48:40 > 0:48:43I think it could probably just be a little bit thinner.
0:48:43 > 0:48:47It's looking more like a rice pudding or porridge texture
0:48:47 > 0:48:49than a bowl of soup.
0:48:50 > 0:48:54Jim's main course is corned beef hash
0:48:54 > 0:48:56topped with a poached egg
0:48:56 > 0:49:00and beetroot flavoured with cumin and orange oil.
0:49:00 > 0:49:02I don't mind the concept but that's big and scruffy.
0:49:02 > 0:49:05Come on, it's MasterChef! You need to smarten this up a bit.
0:49:13 > 0:49:17I like the hash. It's a very nicely seasoned, well cooked,
0:49:17 > 0:49:20little bit of crispy on the outside, soft inside mush.
0:49:20 > 0:49:23Poached egg yolk running across it? I like it as well.
0:49:23 > 0:49:26Orange and egg is the one that's...
0:49:26 > 0:49:28- Yeah.- A little weird.
0:49:28 > 0:49:29OK.
0:49:31 > 0:49:34I love that corned beef hash and the poached egg.
0:49:34 > 0:49:37As for beetroot with orange and a poached egg...
0:49:37 > 0:49:41No, thanks, Jim. Otherwise, that's good.
0:49:41 > 0:49:43OK, good.
0:49:45 > 0:49:47Well, the tasting... They liked it.
0:49:47 > 0:49:51I think everyone else's looks better than mine.
0:49:51 > 0:49:53But, yeah, mine tastes the best!
0:49:57 > 0:49:59Mate! It's like you could feed four people
0:49:59 > 0:50:02with the amount of food you're serving up here! It's massive!
0:50:02 > 0:50:06Stephen's starter is a seared beef carpaccio
0:50:06 > 0:50:11topped with Parmesan, rocket and balsamic vinegar.
0:50:17 > 0:50:19I like that. I like that.
0:50:19 > 0:50:22The beef is nicely done. It's soft, it's just melting away.
0:50:22 > 0:50:26Personally, I'd forget about the balsamic. There's not a great deal
0:50:26 > 0:50:27of cooking going on here
0:50:27 > 0:50:30but it does show a decent understanding of flavour.
0:50:30 > 0:50:33OK.
0:50:33 > 0:50:36You can see it's all just a bit jaggedy and, like, this one here,
0:50:36 > 0:50:40sort of a big thick bit there, thin bit down the other end.
0:50:40 > 0:50:42It's a bit...what people may say "rustic",
0:50:42 > 0:50:45- or what I would call rough round the edges.- OK.
0:50:45 > 0:50:49Stephen's main is halibut with crispy pancetta,
0:50:49 > 0:50:54peas and lettuce in a white wine, horseradish and cream sauce
0:50:54 > 0:50:57and a side of rosemary roast potatoes.
0:51:02 > 0:51:04I'm not a great fan, I'm afraid.
0:51:04 > 0:51:07The fish is drying slightly.
0:51:07 > 0:51:10And your sauce is not creamy, it's really acidic.
0:51:10 > 0:51:12It needs cooking off a little bit more,
0:51:12 > 0:51:15it's still sharp, like a glass of wine.
0:51:15 > 0:51:18The cream sauce is too thick and gluggy.
0:51:18 > 0:51:21The fish needs to be cooked just a little bit more sympathetically.
0:51:21 > 0:51:25- And don't throw so much at the plate.- OK.
0:51:27 > 0:51:31I think I panicked a little bit. I know how to cook it to get it right,
0:51:31 > 0:51:33I just didn't do it today. So it's just disappointing.
0:51:34 > 0:51:37Finally, it's Angellica.
0:51:37 > 0:51:40She's served a cottage pie topped with blue cheese
0:51:40 > 0:51:43with broccoli and carrots.
0:51:48 > 0:51:51It is comfort food. The blue cheese does add a little bit of saltiness
0:51:51 > 0:51:52to your mashed potato -
0:51:52 > 0:51:55your mashed potato topping is absolutely brilliant.
0:51:55 > 0:51:58I was really scared of your blue cheese but, actually, I like it.
0:52:00 > 0:52:02You just sprinkled the blue cheese across the top
0:52:02 > 0:52:05- rather than put it through the mash. - Yeah.- I'm pleased about that
0:52:05 > 0:52:06because it's not too ferocious.
0:52:06 > 0:52:09Your mashed potato is light and fluffy, I like that a lot.
0:52:09 > 0:52:12Those carrots can be cooked a bit more, cos they're a bit hard,
0:52:12 > 0:52:15and I think the whole thing could do with a little more seasoning.
0:52:16 > 0:52:19Angellica's dessert is cherry soup -
0:52:19 > 0:52:24cherries marinated in red wine, prosecco and cherry liqueur,
0:52:24 > 0:52:27topped with mascarpone cream and pistachios
0:52:27 > 0:52:29with black peppercorn shortbreads.
0:52:35 > 0:52:37The cherry juice with the cherries is really, really tasty.
0:52:37 > 0:52:38I love all that liqueur in there.
0:52:38 > 0:52:41I like the mascarpone across the top with the pistachio nuts.
0:52:41 > 0:52:44And, actually, the taste is so good, I'd probably eat the whole lot.
0:52:46 > 0:52:48Beautifully made biscuit.
0:52:48 > 0:52:50The addition of booze and the addition of a bit of red wine
0:52:50 > 0:52:53to those cherries, I think, is a stroke of genius.
0:52:58 > 0:53:00I'm really pleased with what I served up today.
0:53:00 > 0:53:02I think it looked presentable.
0:53:02 > 0:53:06It's good. They loved the dessert.
0:53:06 > 0:53:09I feel quite confident, but you just never know.
0:53:12 > 0:53:14We tasted some good food, we've got some good cooks there.
0:53:14 > 0:53:17We've got some ambitious cooks there, that's for sure.
0:53:18 > 0:53:21You could see the ones that cooked the food
0:53:21 > 0:53:23that they really love to eat.
0:53:23 > 0:53:26And they were the dishes that I think tasted the best.
0:53:27 > 0:53:29Best cook in the room, for me,
0:53:29 > 0:53:32even though he didn't complete his dish, was Henri,
0:53:32 > 0:53:35and I say that because I thought his prawns were delicious
0:53:35 > 0:53:39and, yeah, all right, he didn't finish that cod
0:53:39 > 0:53:42but that cod was done like a chef would do.
0:53:42 > 0:53:45I think Henri might have a bit of a future on MasterChef.
0:53:45 > 0:53:48I agree with you. That cod was cooked absolutely perfectly.
0:53:50 > 0:53:53Angellica, taking a lovely cottage pie
0:53:53 > 0:53:57and sprinkling blue cheese across the top is a risk, a real risk.
0:53:57 > 0:53:58The blue cheese worked.
0:53:58 > 0:54:02As for the cherries in three types of alcohol...
0:54:02 > 0:54:03They were very delicious indeed.
0:54:03 > 0:54:06I think Angellica has shown enough to go further.
0:54:08 > 0:54:11For me, Jim had a really well-seasoned, well-flavoured,
0:54:11 > 0:54:13smooth parsnip soup
0:54:13 > 0:54:16and a corned beef hash and the poached egg across the top,
0:54:16 > 0:54:18I think, was absolutely fantastic.
0:54:18 > 0:54:20That's really weird because, for me,
0:54:20 > 0:54:23Jim is one of the ones who's staring at the exit sign.
0:54:23 > 0:54:26- Wow!- Corned beef hash, it was scruffy,
0:54:26 > 0:54:28and the addition of beetroot with orange
0:54:28 > 0:54:30I found highly unusual.
0:54:30 > 0:54:32I don't know if I've done enough to stay in the competition
0:54:32 > 0:54:34but I've done enough to please myself.
0:54:34 > 0:54:38I've done what I can do and what I hope they like.
0:54:39 > 0:54:41Julia's fish pie,
0:54:41 > 0:54:44you and I would have dived into and swam around
0:54:44 > 0:54:45and had a very nice time.
0:54:45 > 0:54:48It was properly delicious.
0:54:48 > 0:54:50Julia's been let down by her dessert.
0:54:50 > 0:54:55Kind of some sliced strawberries floating about in a bit of booze!
0:54:55 > 0:54:57I wonder, with Julia, if you took her further,
0:54:57 > 0:55:00would she be able to just continue to forge forward?
0:55:00 > 0:55:01Because her confidence has grown.
0:55:01 > 0:55:03Well, however it works out,
0:55:03 > 0:55:05I don't think I could have done better than I did
0:55:05 > 0:55:09at the stage I'm at right now, than I did today.
0:55:10 > 0:55:13Stephen finished off with 15 minutes to go
0:55:13 > 0:55:15and I think he could have used those 15 minutes
0:55:15 > 0:55:17just to smarten his dishes up a little bit.
0:55:17 > 0:55:20Loved Stephen's carpaccio.
0:55:20 > 0:55:23The cookery was in the fish, and that, I didn't like.
0:55:24 > 0:55:29Sauce was acidic, the execution left a little bit to be desired.
0:55:30 > 0:55:32Nobody wants to be first to leave.
0:55:32 > 0:55:35I'd be disappointed, but I'm glad I've done it.
0:55:45 > 0:55:48Our decision has been tough.
0:55:48 > 0:55:49One of you is leaving us.
0:55:52 > 0:55:54The celebrity leaving us...
0:56:06 > 0:56:07..is Stephen.
0:56:07 > 0:56:10- Stephen, thank you very much indeed. - Thank you.- I'm so sorry.
0:56:10 > 0:56:12Thank you, Stephen. Good to meet you, mate.
0:56:14 > 0:56:15Well done.
0:56:17 > 0:56:20- Thank you. - Thanks, Stephen, take care. Bye-bye.
0:56:23 > 0:56:26I'm disappointed to be first out.
0:56:26 > 0:56:29I've never felt pressure like this since I retired.
0:56:30 > 0:56:34But I just enjoyed myself, I just had a thrill.
0:56:36 > 0:56:39Haven't been so anxious in my life, really!
0:56:39 > 0:56:42But I'm really happy. Yes! Ha-ha!
0:56:43 > 0:56:46It's a wonderful boost to get through.
0:56:46 > 0:56:48I'm trying to scratch my head and thinking,
0:56:48 > 0:56:50"What on Earth can I do to impress them again?"
0:56:50 > 0:56:52It would have been hard to go home
0:56:52 > 0:56:57because I would have had to go back home and get that in the ear!
0:57:00 > 0:57:04I just was shaking, and that never happens to me.
0:57:04 > 0:57:07I don't know if my heart can take much more of it!
0:57:12 > 0:57:16On Friday night, the four celebrities are back
0:57:16 > 0:57:19to fight for a place in the semifinals.
0:57:20 > 0:57:23- I want these quite well-cooked, don't I?- Cooked would be nice.
0:57:23 > 0:57:25It's inside the lid!
0:57:25 > 0:57:28LAUGHTER
0:57:29 > 0:57:30Come on!
0:57:32 > 0:57:33Argh!
0:57:33 > 0:57:38- I'm never happy with my clingfilm skills.- Ready, ready, ready.
0:57:38 > 0:57:40That's restaurant-quality food, I think.
0:57:41 > 0:57:44I could just put my face in that and rub myself in it!