0:00:04 > 0:00:08Sharpen your knives, because we've got 20 great celebrities
0:00:08 > 0:00:11who want to show how good they are in the kitchen.
0:00:11 > 0:00:14Will you crash and burn, or will you rise to the challenge?
0:00:15 > 0:00:17They've filled stadiums, they'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?
0:00:24 > 0:00:28It's almost like being on trial, I would imagine.
0:00:28 > 0:00:30I'm certainly not ready to go home yet.
0:00:31 > 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, we'll find out.
0:00:45 > 0:00:47NARRATOR: This week, the MasterChef heats
0:00:47 > 0:00:51have pitted five celebrities against each other.
0:00:52 > 0:00:54So much pressure, you cannot believe what it is.
0:00:54 > 0:00:55It's...
0:00:55 > 0:00:57It's unbelievable.
0:00:57 > 0:01:00Right, listen, I've got five on, I can't talk.
0:01:00 > 0:01:04If I did this more than one day, I would probably die.
0:01:04 > 0:01:07NARRATOR: Last time, despite his best efforts
0:01:07 > 0:01:09to rise to the challenge,
0:01:09 > 0:01:12snooker legend Stephen Hendry was sent home.
0:01:16 > 0:01:18Now the remaining four are back
0:01:18 > 0:01:21to fight for their place in the semifinals.
0:01:21 > 0:01:23I cannot believe I'm back,
0:01:23 > 0:01:25but looking forward to the next challenge
0:01:25 > 0:01:28with a certain degree of trepidation, it has to be said.
0:01:30 > 0:01:34It's just like the biggest weight on your shoulders.
0:01:34 > 0:01:35Put it this way,
0:01:35 > 0:01:38I don't need paracetamols when I'm cooking at home!
0:01:39 > 0:01:44It hasn't been easy, but that feeling and that adrenaline rush
0:01:44 > 0:01:46makes you want to keep coming back for more.
0:01:48 > 0:01:51You don't know what's going to happen, you don't know anything.
0:01:51 > 0:01:55I hope I will do well, I really hope.
0:01:55 > 0:01:56Come on!
0:01:57 > 0:01:59Who's got what it takes?
0:01:59 > 0:02:02Who's got the tenacity, the drive and the talent?
0:02:02 > 0:02:06Who can pick themselves up when it all starts to go wrong?
0:02:06 > 0:02:09These four are good and they're going to need to be good.
0:02:09 > 0:02:12At the end of this, we'll only have two of them left.
0:02:20 > 0:02:22Welcome back to the MasterChef kitchen.
0:02:22 > 0:02:24Good to see you again.
0:02:24 > 0:02:26You've survived the early rounds,
0:02:26 > 0:02:29we've pushed you, but we're going to push you a little bit more.
0:02:31 > 0:02:35As you can see, I'm dressed for business.
0:02:35 > 0:02:39This round we call the knowledge and skills round.
0:02:39 > 0:02:43We're going to test your knowledge, what you know about food.
0:02:43 > 0:02:46We're also going to test your skills.
0:02:46 > 0:02:47We're going to send you out
0:02:47 > 0:02:51and then we're going to call you back in one by one
0:02:51 > 0:02:53and test you individually.
0:02:53 > 0:02:55Ooh...
0:02:57 > 0:02:58Off you go.
0:03:02 > 0:03:04HENRI EXHALES
0:03:08 > 0:03:11- I feel like I'm back at school! - I know, I know.
0:03:12 > 0:03:14Can I go back and play tennis, please?
0:03:14 > 0:03:17- Then I know what I'm doing. - Right, knowledge test.
0:03:17 > 0:03:20I want them to identify, if they can,
0:03:20 > 0:03:23three spices and three leafy vegetables.
0:03:24 > 0:03:29I think two of these spices, John, are absolutely obvious.
0:03:29 > 0:03:33I mean, what is that but a lump of ginger?
0:03:35 > 0:03:37This one is much more difficult.
0:03:37 > 0:03:40You find this in a lot of Indian cooking.
0:03:40 > 0:03:41This is turmeric.
0:03:41 > 0:03:43That vibrant orange colour.
0:03:43 > 0:03:45Really quite distinctive.
0:03:45 > 0:03:47And when it's used in its fresh state,
0:03:47 > 0:03:49it's a lot more powerful than in its dried state.
0:03:49 > 0:03:53Now, everybody knows what this is, it's vanilla.
0:03:53 > 0:03:55Green in its natural state.
0:03:55 > 0:03:59It's black because it's been steamed to preserve it.
0:03:59 > 0:04:04Possibly the trendiest cabbage ever, this is cavolo nero, black cabbage.
0:04:04 > 0:04:07It's also a kale.
0:04:07 > 0:04:11A kale is a cabbage that sprouts out from its stem.
0:04:11 > 0:04:14If you don't cook it properly, it can be really, really stringy.
0:04:14 > 0:04:16You've got to cook the stalks and leaves separately.
0:04:16 > 0:04:18Yes, you do.
0:04:19 > 0:04:21This is one of my favourite vegetables.
0:04:21 > 0:04:24Beautiful tender stem, even more tender leaves,
0:04:24 > 0:04:26this is Swiss chard.
0:04:26 > 0:04:30This particular type, with lots of colours, is known as rainbow chard.
0:04:30 > 0:04:36This is a type of Chinese cabbage called choy sum.
0:04:36 > 0:04:38I will accept a Chinese cabbage.
0:04:39 > 0:04:42That's what they need to do at this end of the bench.
0:04:42 > 0:04:45What have they got to do at that end of the bench?
0:04:45 > 0:04:48Today's skill test is all about one of the best takeaways
0:04:48 > 0:04:49in the whole world - kebab.
0:04:51 > 0:04:56Make a lamb kofta, make hummus and cook a flatbread.
0:04:56 > 0:05:00Well, that's...that's a lot. Hummus and a kebab.
0:05:00 > 0:05:03The first thing I'm going to do is make these kofta.
0:05:03 > 0:05:06Lamb mince and some spices.
0:05:07 > 0:05:11NARRATOR: The lamb is flavoured with cumin, cardamom and seasoning,
0:05:11 > 0:05:13and an egg binds the mixture.
0:05:14 > 0:05:17And then a little bit of lemon juice.
0:05:19 > 0:05:22If you just have that as it is now,
0:05:22 > 0:05:25it won't hold together and it's very, very wet and sloppy.
0:05:25 > 0:05:26You've got to keep on working that lamb.
0:05:26 > 0:05:29As they whisk it up, they might realise it's getting firmer.
0:05:40 > 0:05:42The meat needs to be cooked all the way through,
0:05:42 > 0:05:44the meat needs to be seasoned.
0:05:44 > 0:05:47When you eat it, it actually has texture and flavour,
0:05:47 > 0:05:49that's what we're looking for.
0:05:52 > 0:05:55Whilst they cook, they'll make the hummus.
0:05:55 > 0:05:58The big secret is to warm the chickpeas just a little bit,
0:05:58 > 0:05:59so you get a lovely smooth puree.
0:05:59 > 0:06:02So even if they don't warm the chickpeas,
0:06:02 > 0:06:05- they'll still get a hummus of sorts. - They will.
0:06:05 > 0:06:09Into the food-processor with some of the water, but not all of it.
0:06:09 > 0:06:14NARRATOR: The chickpeas are blended with tahini, a ground sesame paste,
0:06:14 > 0:06:18ground coriander, salt, lemon juice and olive oil.
0:06:19 > 0:06:21And now to blend...
0:06:21 > 0:06:24All they've got to do is trust themselves.
0:06:24 > 0:06:27You know what it looks like, you must have eaten it,
0:06:27 > 0:06:29just trust yourself.
0:06:34 > 0:06:36A little bit of water.
0:06:37 > 0:06:40You've got to keep on adding, tasting, adding, tasting,
0:06:40 > 0:06:43and if they do that, that's half the battle.
0:06:46 > 0:06:47There we are.
0:06:47 > 0:06:49That's quite nice and thick.
0:06:50 > 0:06:52Hummus.
0:06:53 > 0:06:55Koftas are cooked and now resting.
0:06:55 > 0:06:57Hummus is made and now ready to go.
0:06:57 > 0:06:59And now the flatbread.
0:07:00 > 0:07:02The celebs get the dough given to them.
0:07:02 > 0:07:05All they've got to do is roll out the flatbread now.
0:07:05 > 0:07:07If you make it thin enough, it will puff up.
0:07:07 > 0:07:10The centre of it, you'll be able to open up like a pocket.
0:07:12 > 0:07:15You can do these in the oven, you can do them in a frying pan,
0:07:15 > 0:07:18you can do them on a griddle plate, whatever you wish.
0:07:18 > 0:07:20No oil, no butter, nothing.
0:07:31 > 0:07:33- Hummus?- Oh, yeah.
0:07:37 > 0:07:42A little sprinkling of sumac, a lovely spice from Lebanon.
0:07:42 > 0:07:43Get in there!
0:07:49 > 0:07:52And, of course, a kebab would not be a kebab without...
0:07:52 > 0:07:54a couple of chillies.
0:07:56 > 0:07:59So there you have it, hummus, flatbread and kofta.
0:08:05 > 0:08:06That is actually superb.
0:08:06 > 0:08:11I tell you, that's a great challenge, that's a great challenge.
0:08:11 > 0:08:13The cooks amongst them will do very well.
0:08:13 > 0:08:15The others...you can taste first.
0:08:21 > 0:08:25NARRATOR: First up is TV presenter Julia Somerville,
0:08:25 > 0:08:27who had a poor start to the competition,
0:08:27 > 0:08:29but went on to show potential.
0:08:29 > 0:08:33Right now, yummy is enough for me.
0:08:33 > 0:08:35Good, thank you.
0:08:35 > 0:08:38When anybody tells me it's all about knowledge and skill, I think,
0:08:38 > 0:08:40"Ooh, have I got any knowledge, have I got any skill?"
0:08:40 > 0:08:43And I'm sure there'll be a moment of panic
0:08:43 > 0:08:46and then I've just got to pull myself together, head down,
0:08:46 > 0:08:47aim for the finishing line.
0:08:50 > 0:08:54Julia, a knowledge and skills test.
0:08:54 > 0:08:56Don't worry, it won't hurt, I promise.
0:08:56 > 0:09:01We've got some ingredients we'd like you to try and identify.
0:09:01 > 0:09:03Take the cloth off, have a look.
0:09:06 > 0:09:07OK.
0:09:09 > 0:09:11Right...
0:09:15 > 0:09:17OK.
0:09:21 > 0:09:24- Some kind of weird what?- Carrot.
0:09:31 > 0:09:32Wow!
0:09:32 > 0:09:34I think you might have done all right there.
0:09:34 > 0:09:36Go through them.
0:09:36 > 0:09:37Ginger.
0:09:38 > 0:09:40Cavolo nero.
0:09:40 > 0:09:41Erm...
0:09:42 > 0:09:43Spinach.
0:09:45 > 0:09:46Chard.
0:09:46 > 0:09:49Weird carrot, yet to be identified.
0:09:49 > 0:09:51And vanilla.
0:09:52 > 0:09:53You got four out of the six.
0:09:53 > 0:09:55- Did I?- That's pretty good!
0:09:55 > 0:09:57That weird carrot...
0:09:57 > 0:09:58- Yes?- ..is turmeric.
0:09:58 > 0:10:00Ah, OK.
0:10:00 > 0:10:01And this is what, John?
0:10:01 > 0:10:03- Choy sum.- Yes, of course.
0:10:03 > 0:10:04Chinese leaf.
0:10:04 > 0:10:08You know, when I said spinach, I thought no, but anyway...
0:10:08 > 0:10:10The next part of this is the skills test.
0:10:10 > 0:10:11Right.
0:10:11 > 0:10:17We want you to make us a kebab, which consists of lamb kofta,
0:10:17 > 0:10:19some hummus and some flatbread,
0:10:19 > 0:10:22of which we've made the dough for you.
0:10:22 > 0:10:26We've assembled all the ingredients which belong to each recipe.
0:10:26 > 0:10:28I have to tell you, I haven't got a clue.
0:10:28 > 0:10:31But I'm going to do my best.
0:10:31 > 0:10:3215 minutes. Off you go.
0:10:32 > 0:10:33OK.
0:10:33 > 0:10:35Oh, God Almighty.
0:10:35 > 0:10:38This is horrible. Can there not be music playing?
0:10:42 > 0:10:44- You've never made a kebab?- Nope.
0:10:45 > 0:10:47- You've eaten one?- Yes.
0:10:47 > 0:10:49There's a very nice Greek restaurant near me.
0:10:49 > 0:10:51So you've got a point of reference here.
0:10:51 > 0:10:53In theory.
0:10:54 > 0:10:56Probably wrong.
0:10:59 > 0:11:01Do I cook it in little blobs?
0:11:01 > 0:11:03You cook it any way you want.
0:11:03 > 0:11:04Yeah, OK.
0:11:07 > 0:11:09This has got to go in there.
0:11:14 > 0:11:16What's the next thing you've got to make?
0:11:16 > 0:11:17The flatbread.
0:11:17 > 0:11:19I have no idea how to make a flatbread.
0:11:19 > 0:11:22Oh, it's nice and warm. It's like a brain!
0:11:28 > 0:11:31- Your bread's rolled out, you're doing OK!- Yeah.
0:11:32 > 0:11:36If you've got a moment, spare a thought for the hummus.
0:11:37 > 0:11:39Sizzle.
0:11:40 > 0:11:42Right, this...
0:11:45 > 0:11:47- You've got about five minutes left. - OK.
0:11:47 > 0:11:51I'm going to trust that you gave me that for a reason.
0:12:11 > 0:12:14Oh, look at that! It looks like hummus.
0:12:25 > 0:12:27Oh... Is it cooked?
0:12:27 > 0:12:28Not really.
0:12:28 > 0:12:31Quick, quick. Get it turned over. That's it.
0:12:33 > 0:12:35It's a catastrophe.
0:12:37 > 0:12:39It looks absolutely hellish!
0:12:41 > 0:12:43- Finished?- It's finished me!
0:12:51 > 0:12:55I think that you have done better than you think you have done.
0:12:55 > 0:12:58What I'm really impressed about, your lamb wasn't cooked,
0:12:58 > 0:13:00you actually took it apart and made sure it was cooked.
0:13:08 > 0:13:10This bread's not cooked on the inside.
0:13:10 > 0:13:14If it was thinner, it would have gone through, wouldn't it?
0:13:14 > 0:13:16Your meat's nicely seasoned.
0:13:16 > 0:13:19The hummus is fine, your bread needs to be rolled out thinner.
0:13:19 > 0:13:21It's OK, you know?
0:13:21 > 0:13:23I'm glad you think it tastes all right.
0:13:23 > 0:13:26Four ingredients in your knowledge test. Your skills test is good.
0:13:26 > 0:13:29- I think you should be proud, Julia. - Thank you very much.
0:13:29 > 0:13:31- See you later.- Yeah, bye.
0:13:37 > 0:13:39It was verging on the nightmare.
0:13:39 > 0:13:41But it's a learning process
0:13:41 > 0:13:44and I'm trying very hard to improve as I go along.
0:13:44 > 0:13:47But, oh, my goodness, presentation. That was not good.
0:13:50 > 0:13:51NARRATOR: Comedian Jim Moir,
0:13:51 > 0:13:54better known by his stage name Vic Reeves...
0:13:54 > 0:13:55Here I am.
0:13:55 > 0:13:57..has produced some tasty dishes,
0:13:57 > 0:14:00but his experimental approach can miss the mark.
0:14:00 > 0:14:03Orange and egg is the one that's...
0:14:04 > 0:14:06- ..a little weird.- OK.
0:14:06 > 0:14:09I know enough to get by, I think.
0:14:09 > 0:14:13But the rest of it, I'll blag and bluff.
0:14:13 > 0:14:15I might as well be stood there naked,
0:14:15 > 0:14:18you know, for full humiliation.
0:14:22 > 0:14:24Daunting.
0:14:24 > 0:14:25We've got some ingredients here
0:14:25 > 0:14:28- we'd like you to have a go at identifying.- Right.
0:14:28 > 0:14:30Do you want to take the cloth off, please?
0:14:31 > 0:14:32OK.
0:14:33 > 0:14:34Point them out for us.
0:14:34 > 0:14:36- Ginger.- Yeah.
0:14:36 > 0:14:37Easy.
0:14:37 > 0:14:39Vanilla pods.
0:14:39 > 0:14:41Turmeric.
0:14:41 > 0:14:43I think that's some kind of chard, isn't it?
0:14:43 > 0:14:45Yes, that's exactly what it is.
0:14:45 > 0:14:47Now, is it a kind of kale?
0:14:47 > 0:14:49- Yes.- It is?
0:14:49 > 0:14:53That's a kale known as cavolo nero, black cabbage.
0:14:53 > 0:14:55- But it's a kale.- Right. - But it's a kale.- Yeah.
0:14:55 > 0:14:59- And is that Chinese?- It is.
0:14:59 > 0:15:01- Yeah, choy sum.- Right.
0:15:01 > 0:15:04If you were mean here, you'd say you got four-and-a-half.
0:15:04 > 0:15:07If you were generous, you'd say you got five-and-two-thirds.
0:15:07 > 0:15:09Well, I'll take the latter.
0:15:09 > 0:15:11THEY ALL CHUCKLE
0:15:11 > 0:15:14Now, match it with your cookery skills, would you?
0:15:14 > 0:15:16This is where it all collapses.
0:15:16 > 0:15:19What we would like you to make for us is a kebab.
0:15:19 > 0:15:21OK.
0:15:21 > 0:15:24We would like a lamb kofta, some hummus
0:15:24 > 0:15:26and a flatbread.
0:15:27 > 0:15:30- Right.- You've got 15 minutes, maximum amount of time.
0:15:30 > 0:15:31OK.
0:15:38 > 0:15:41Never like to put too much tahini in,
0:15:41 > 0:15:43cos that can get claggy.
0:15:51 > 0:15:54You're not concerned about how long the lamb's going to take to cook?
0:15:56 > 0:15:57Yeah, I am...now!
0:16:06 > 0:16:08I'll come back to that.
0:16:08 > 0:16:09Right, my lamb.
0:16:14 > 0:16:17- You like your spices, Jim. - I do, yes.
0:16:17 > 0:16:18Can you tell?
0:16:20 > 0:16:21Hmm.
0:16:29 > 0:16:32- How's that?- It needs more lemon.
0:16:34 > 0:16:36You've got just over seven minutes.
0:16:37 > 0:16:39- Flatbread.- Yeah.
0:16:58 > 0:17:01- What's happening here? - It's falling apart.
0:17:01 > 0:17:02It is, isn't it?
0:17:04 > 0:17:06Five minutes left, Jim.
0:17:09 > 0:17:12- Are you happy with it?- Yeah.
0:17:16 > 0:17:17There we go.
0:17:19 > 0:17:20This isn't right.
0:17:20 > 0:17:23You can't have that like that, can you?
0:17:23 > 0:17:25I'd rather that than nothing.
0:17:31 > 0:17:34- You've got a minute. - That's a lost cause, that one.
0:17:43 > 0:17:45That'll do you very nicely.
0:17:45 > 0:17:47HE LAUGHS
0:17:53 > 0:17:55Your flatbread needs to be a bit thinner,
0:17:55 > 0:17:58and if you use a pan without oil
0:17:58 > 0:18:01they'll puff up and they won't burn on the outside.
0:18:01 > 0:18:04And if you keep your hummus turning and pureeing,
0:18:04 > 0:18:06you won't get those little granules that are in it.
0:18:06 > 0:18:09But I love the way you've put loads of lemon juice in it.
0:18:17 > 0:18:20- Right, your bread needs to be thinner, so it cooks.- Yeah.
0:18:20 > 0:18:23- It's a bit spongy in the middle. - Yeah.
0:18:23 > 0:18:24I like your hummus.
0:18:24 > 0:18:26I think you've got a good flavour in that hummus.
0:18:26 > 0:18:28I like the spicing that you've got in your kofta.
0:18:28 > 0:18:31It's gone a bit dry because you kept on pressing it down
0:18:31 > 0:18:32and if you press it down,
0:18:32 > 0:18:34you're going to press all the moisture out of it, aren't you?
0:18:34 > 0:18:36Yeah.
0:18:36 > 0:18:38You're all right, mate. I think you did
0:18:38 > 0:18:41an absolutely brilliant identification of the produce
0:18:41 > 0:18:43and now I think you've made a pretty good fist of this.
0:18:43 > 0:18:46- Thank you.- Thank you.
0:18:49 > 0:18:52He did OK. I'm pleased for him.
0:18:53 > 0:18:56I think it went really well.
0:18:56 > 0:18:58Years and years of looking at cookery books
0:18:58 > 0:19:00and getting things wrong
0:19:00 > 0:19:02have amounted to this.
0:19:02 > 0:19:04I've nearly got it right.
0:19:07 > 0:19:11NARRATOR: In the first heat, TV presenter Angellica Bell
0:19:11 > 0:19:16impressed in both the pro-kitchen and with her own food.
0:19:16 > 0:19:18The taste is so good, I'd probably eat the whole lot.
0:19:20 > 0:19:23I'm naturally competitive with myself.
0:19:23 > 0:19:26I like to do well. Every time I stay in or do something else,
0:19:26 > 0:19:29I want to do something more. I want to get better.
0:19:29 > 0:19:31I'm like, "Bring it on! What's next?
0:19:31 > 0:19:34"I can take you on, John and Gregg."
0:19:37 > 0:19:38Right, OK.
0:19:38 > 0:19:39Take this off, have a look.
0:19:41 > 0:19:44Feel free to pick any of these things up, all right?
0:19:44 > 0:19:45Have a scratch and sniff.
0:19:45 > 0:19:48And then write down what you think they are, please.
0:19:50 > 0:19:51- Can I...?- Yeah.
0:19:51 > 0:19:53Oh, don't break it! Only kidding.
0:19:53 > 0:19:55SHE TUTS
0:19:56 > 0:19:58Oh, these are, like, tricky.
0:20:05 > 0:20:08I'm just going to put some stuff down. I know it's not right, but...
0:20:11 > 0:20:13Smells lovely.
0:20:14 > 0:20:17I think it's more of a herby thing, but...
0:20:19 > 0:20:22Right, OK. So take us through what you've written down.
0:20:22 > 0:20:25- So I've put ginger.- Absolutely.
0:20:25 > 0:20:27- Vanilla pods.- Uh-huh
0:20:27 > 0:20:30And this little... What did you think this was?
0:20:30 > 0:20:32- I thought it was, like, a carrot. - That's turmeric.
0:20:32 > 0:20:36Oh. And now that you say that, I can smell it.
0:20:36 > 0:20:39I put cabbage down, because this reminds me of...
0:20:40 > 0:20:41..cabbage.
0:20:41 > 0:20:43Well, it's a kale.
0:20:43 > 0:20:45Oh, yes, yes, yes. Kale.
0:20:45 > 0:20:47..called cavolo nero.
0:20:47 > 0:20:49- What were these? - What did you think they were?
0:20:49 > 0:20:52- I said red leaf. - That's rainbow chard.
0:20:52 > 0:20:54And what did you think that was?
0:20:54 > 0:20:57I said sort of like a fennel.
0:20:57 > 0:21:01- Well, it's not. That's a Chinese cabbage.- OK.- Choy sum.
0:21:01 > 0:21:04If we let you have cabbage as a half, two-and-a-half out of six.
0:21:04 > 0:21:07- It's not a zero.- It's not zero.
0:21:07 > 0:21:08Now skills.
0:21:09 > 0:21:13Lamb kofta, hummus and a flatbread.
0:21:14 > 0:21:16You've got 15 minutes, Angellica.
0:21:16 > 0:21:17- Off you go.- Thank you.
0:21:32 > 0:21:34I'm just going to do this.
0:21:39 > 0:21:42Looks to me like you might have made these before.
0:21:42 > 0:21:45I do like trying things and just seeing what happens.
0:21:48 > 0:21:52- You've never made hummus?- I've made it, like, a couple of times.- Right.
0:21:52 > 0:21:55- But you know what it looks like, what it tastes like, right?- Yeah.
0:21:55 > 0:21:58- I think that's tahini. Yeah, it is. - All right!
0:21:58 > 0:22:01Should have got you to identify the things for the hummus.
0:22:01 > 0:22:03I know. I might have done a better job.
0:22:08 > 0:22:11- You love to run around a kitchen, don't you?- I know.
0:22:11 > 0:22:14My husband says I need to slow down, but...I like it.
0:22:16 > 0:22:18You've had five minutes, you've got ten left.
0:22:21 > 0:22:24Think about your meat, Angellica.
0:22:26 > 0:22:29I'm going to make one smaller, so it cooks.
0:22:46 > 0:22:49OK, I'm just going to add a bit more olive oil.
0:22:49 > 0:22:51Yeah!
0:22:55 > 0:22:57Does it matter about presentation? Does it matter how big?
0:22:57 > 0:23:01Yes, everything matters! Everything always matters, Angellica.
0:23:12 > 0:23:15- I want these quite well cooked, don't I?- Cooked would be nice!
0:23:22 > 0:23:24Right, hummus needs to come out, right?
0:23:27 > 0:23:2860 seconds.
0:23:28 > 0:23:30Go on!
0:23:33 > 0:23:35- Time's up.- Well done.
0:23:40 > 0:23:42I think it looks OK.
0:23:42 > 0:23:45Erm...I think your flatbread is lovely and thin.
0:23:45 > 0:23:47I'm really pleased about that.
0:23:47 > 0:23:48I like your little koftas.
0:23:48 > 0:23:50And I think you can serve a few more, if you wanted to.
0:23:50 > 0:23:51Your hummus is pretty chunky.
0:23:51 > 0:23:55- It does need to be a little bit more pureed.- OK.
0:23:55 > 0:23:58Let's get stuck in, shall we? Look at that.
0:24:05 > 0:24:09Those koftas are moist, they're well seasoned.
0:24:09 > 0:24:11Your flatbread is crispy, soft, cooked.
0:24:11 > 0:24:16I think your balance of flavours are really, really, really quite good.
0:24:16 > 0:24:18- You did it! Good job. Thank you. - Thank you.
0:24:18 > 0:24:20- Thank you.- Thank you very much.
0:24:25 > 0:24:27Angellica can cook.
0:24:27 > 0:24:29I don't know how much shopping she does,
0:24:29 > 0:24:31because identifying those veg wasn't great.
0:24:33 > 0:24:36It wasn't the best start. I think I pulled it back.
0:24:36 > 0:24:37Just.
0:24:43 > 0:24:46NARRATOR: Last up is former tennis pro Henri Leconte...
0:24:46 > 0:24:48- All right, Henri.- Hello.
0:24:50 > 0:24:52..who despite a tendency to panic...
0:24:52 > 0:24:55Bye-bye, Henri! Bye-bye!
0:24:55 > 0:24:58..still served up the dish of the day.
0:24:58 > 0:25:01- Your cod's cooked beautifully. - Thank you, Chef.
0:25:01 > 0:25:03I remember seeing my mother cooking in the kitchen
0:25:03 > 0:25:07and I really enjoyed it. It was taste and, you know, the smell.
0:25:07 > 0:25:08I know that.
0:25:08 > 0:25:11With all of the ingredients, I know a little bit, but not that much.
0:25:11 > 0:25:15So if he's going to ask me all the details over there...
0:25:15 > 0:25:17thank you for coming. I'm...
0:25:24 > 0:25:25This is vanilla.
0:25:27 > 0:25:31This is something that is maybe in Japan or China, something like that.
0:25:33 > 0:25:34I have no idea.
0:25:34 > 0:25:36- OK.- Not even in French?
0:25:36 > 0:25:38- No.- No idea.
0:25:38 > 0:25:39All right.
0:25:40 > 0:25:41Well, you got two.
0:25:41 > 0:25:43You got the ginger.
0:25:43 > 0:25:45- Vanilla.- And you got the vanilla.
0:25:45 > 0:25:47Now the skills test.
0:25:47 > 0:25:49We'd like you to make us a kebab.
0:25:50 > 0:25:53- A kebab?- A kebab.
0:25:55 > 0:25:57You've got 15 minutes, Chef.
0:25:58 > 0:25:59And we'll start now!
0:26:01 > 0:26:03OK. I don't know.
0:26:03 > 0:26:04I really...
0:26:04 > 0:26:07I'm completely... I don't know. I have no idea.
0:26:07 > 0:26:09Come on, Henri. You can do this.
0:26:11 > 0:26:13An oeuf? Avec an oeuf?
0:26:13 > 0:26:14Yes, with an egg.
0:26:16 > 0:26:18We're on the way now, Henri.
0:26:18 > 0:26:20- Yeah, I think we're working.- Good.
0:26:20 > 0:26:22And now we mix.
0:26:22 > 0:26:23Right, think about how you're going to cook it
0:26:23 > 0:26:26and how big they've got to be to cook them.
0:26:36 > 0:26:37All right.
0:26:38 > 0:26:40Five minutes gone.
0:26:41 > 0:26:44Whilst those are cooking, do you think you can do something else?
0:26:45 > 0:26:47HE SIGHS
0:26:47 > 0:26:49Hummus.
0:26:49 > 0:26:52Ah, maybe you can put a lot of things inside?
0:26:52 > 0:26:54- Ah, oui!- All right.
0:26:54 > 0:26:56Voila...
0:27:08 > 0:27:10Oh, mais oui!
0:27:10 > 0:27:12Take the lid out.
0:27:14 > 0:27:16It's inside the lid.
0:27:16 > 0:27:17GREGG GUFFAWS
0:27:20 > 0:27:23You're halfway, Henri.
0:27:33 > 0:27:35- Good?- No, something is missing.
0:27:38 > 0:27:39Voila.
0:27:41 > 0:27:43You've got five minutes left...
0:27:43 > 0:27:45Oui, oui, monsieur.
0:27:45 > 0:27:47..to get a bit of flatbread done.
0:28:03 > 0:28:05Good.
0:28:05 > 0:28:07Very good.
0:28:07 > 0:28:08We're so getting there.
0:28:13 > 0:28:15Last 30 seconds. Get it on a plate.
0:28:19 > 0:28:21All done? Voila!
0:28:28 > 0:28:31The one thing you need to do is consider your timings.
0:28:31 > 0:28:34A big piece of meat is never going to cook quickly,
0:28:34 > 0:28:36and a piece of thick bread is not going to cook
0:28:36 > 0:28:37in a couple of minutes.
0:28:38 > 0:28:40Not cooked.
0:28:40 > 0:28:42I think you'd get away with it.
0:28:42 > 0:28:46- Yeah.- I would eat this one, but I can't eat that one.
0:28:52 > 0:28:55Your bread's more of a doughnut.
0:28:55 > 0:28:59Yeah, they should have been thinner.
0:29:03 > 0:29:04I like your hummus. It's smooth.
0:29:04 > 0:29:06Chickpea, tahini, it's what it should be.
0:29:06 > 0:29:10This kofta is cooked, but it needs more seasoning.
0:29:10 > 0:29:11Your bread is a disaster.
0:29:11 > 0:29:13I agree. And you are very...
0:29:13 > 0:29:16You can do better than this, I think.
0:29:16 > 0:29:19I will try. Yeah.
0:29:19 > 0:29:20- Thank you, mate.- Thank you.
0:29:29 > 0:29:30Embarrassing.
0:29:30 > 0:29:33I know how to do it, but I put so much pressure on myself.
0:29:33 > 0:29:35And it's...
0:29:35 > 0:29:37It's...not normal.
0:29:37 > 0:29:38Relax, enjoy it!
0:29:38 > 0:29:40Life is good.
0:29:40 > 0:29:42Cook, bing, boom, that's it!
0:29:43 > 0:29:48Four people and four different degrees of success -
0:29:48 > 0:29:51from pretty good to a bit ropey.
0:29:52 > 0:29:55- You know what's coming next, don't you?- I do.
0:29:55 > 0:29:57And it's going to come at them harder, bigger,
0:29:57 > 0:29:58a lot, lot faster.
0:29:58 > 0:30:00And I'm very nervous.
0:30:10 > 0:30:16NARRATOR: It's 9am, and Julia, Angellica, Jim and Henri
0:30:16 > 0:30:20are travelling across London to face their biggest challenge yet.
0:30:22 > 0:30:25I don't know where we're going to go. I've no idea at all.
0:30:25 > 0:30:28I'm feeling sorry for the poor people
0:30:28 > 0:30:30- that we're going to be cooking for. - Why?
0:30:30 > 0:30:32They got up this morning expecting it to be a normal day,
0:30:32 > 0:30:34eating normal food,
0:30:34 > 0:30:36and they're going to get food cooked by me!
0:30:54 > 0:30:56Good morning, and welcome
0:30:56 > 0:30:59to the very, very smart Francis Crick Institute,
0:30:59 > 0:31:03the biggest biomedical research facility in Europe.
0:31:03 > 0:31:08Biologists, chemists, physicists.
0:31:08 > 0:31:11If it's got an ist-ist-ist, it's in here!
0:31:11 > 0:31:15They research everything from genetics to cancer.
0:31:15 > 0:31:19They are looking after our future.
0:31:19 > 0:31:21Today, you are looking after their lunch.
0:31:21 > 0:31:24THEY ALL LAUGH
0:31:24 > 0:31:26Two teams today.
0:31:26 > 0:31:28Girls versus boys.
0:31:28 > 0:31:31Angellica and Julia, you are one team.
0:31:31 > 0:31:35Jim and Henri, you are another team.
0:31:37 > 0:31:41You are serving today 100 people.
0:31:41 > 0:31:43100.
0:31:43 > 0:31:44Ladies and gentlemen, get to work.
0:31:44 > 0:31:47You've got two-and-a-half hours before lunch is served.
0:31:49 > 0:31:50- JULIE:- We'll be fine.
0:31:50 > 0:31:52- JIM:- So have we got to design it, as well?
0:31:52 > 0:31:54- HENRI:- Yeah, it's good.
0:31:54 > 0:31:56NARRATOR: The celebrities will be working under
0:31:56 > 0:31:58head chef Leonardo Martins.
0:31:58 > 0:32:00- Hello.- Hi.
0:32:01 > 0:32:04Today, we have some beautiful ingredients
0:32:04 > 0:32:06for you guys to play with.
0:32:06 > 0:32:08Please have a look and really think about it.
0:32:08 > 0:32:10- Good?- JIM:- OK.
0:32:13 > 0:32:16NARRATOR: They now have ten minutes to come up with a menu
0:32:16 > 0:32:20from a larder which includes diced and minced beef,
0:32:20 > 0:32:24salmon, chicken, pasta,
0:32:24 > 0:32:29rice, a range of fruit and vegetables,
0:32:29 > 0:32:31and a selection of herbs and spices.
0:32:33 > 0:32:38Each team will have to cook 45 meat and 25 vegetarian mains,
0:32:38 > 0:32:42along with 50 portions of dessert.
0:32:43 > 0:32:47We're thinking, lunchtime, people like comfort food.
0:32:47 > 0:32:50- You know, they want something nice to eat.- That's what we're hoping.
0:32:50 > 0:32:53What are you thinking for vegetarian, then?
0:32:53 > 0:32:55A ratatouille sort of thing.
0:32:55 > 0:32:58- Ratatouille, that might take quite a lot of time.- Preparation.
0:32:58 > 0:33:00What suggestion have you got?
0:33:00 > 0:33:01Nothing.
0:33:01 > 0:33:04I think cauliflower cheese is a really good idea!
0:33:05 > 0:33:09- Chicken... Chicken breast. - That fennel will go nice with it.
0:33:11 > 0:33:14- I've no idea how to make puddings. - Me, too.
0:33:14 > 0:33:18So I prefer to go, like, nice fruit salad.
0:33:19 > 0:33:22Do a fruit salad!
0:33:26 > 0:33:28- Right, ladies.- Hi, yes. - We need the menu.
0:33:28 > 0:33:31OK, so what we were thinking, we were thinking of doing a chilli.
0:33:31 > 0:33:34Oh, chilli is a bit simple, right?
0:33:34 > 0:33:37- We're here to prove that you guys can cook.- Right.
0:33:37 > 0:33:40So let's come up with something more interesting maybe.
0:33:40 > 0:33:41- I love chilli. - I love chilli, too.
0:33:41 > 0:33:43But I do it at home.
0:33:43 > 0:33:45But you want something...
0:33:45 > 0:33:47Yeah, maybe come up with some burrito or quesadilla,
0:33:47 > 0:33:50or something more interesting, more challenging.
0:33:50 > 0:33:53- OK.- We've got to go back to the drawing board.
0:33:54 > 0:33:56Right, boys, do we have the menu?
0:33:56 > 0:34:00We're going to go for chicken, chicken breast.
0:34:00 > 0:34:02So the chicken breast, mushroom and fennel.
0:34:02 > 0:34:05Present that on top of some puy lentils.
0:34:05 > 0:34:07- That sounds good. - And what are the vegetarian...?
0:34:07 > 0:34:10- The vegetarian is Thai. - Thai vegetables with noodles.
0:34:10 > 0:34:12Dessert, we're just... Well...
0:34:12 > 0:34:15We went for fruit salad at the beginning.
0:34:15 > 0:34:17Neither of us can make a dessert.
0:34:17 > 0:34:20Fruit salad is not going to happen. Not going to happen.
0:34:20 > 0:34:23Chocolate sauce and some fruits.
0:34:23 > 0:34:25- Is that OK? - Yeah, that's good to me.- Merci!
0:34:27 > 0:34:29NARRATOR: Not to be outdone,
0:34:29 > 0:34:31Angellica and Julia have upped the ante.
0:34:31 > 0:34:33Right!
0:34:33 > 0:34:36- So we could do pan-fried salmon with a parsley sauce.- Yes.
0:34:36 > 0:34:39- We could serve that with rice. - We can do some nice creamy leeks.
0:34:39 > 0:34:41So that's what I had, cheesy leeks.
0:34:41 > 0:34:43- Yeah. You can.- But... OK, so, cheesy leeks.
0:34:43 > 0:34:45So I've got that down. But what about...?
0:34:45 > 0:34:47So the idea about burrito...
0:34:47 > 0:34:49- Do you have the burrito? - Yes, we have the wraps.
0:34:49 > 0:34:53- So what we could do... We could do a vegetarian burrito...- Right.
0:34:53 > 0:34:56- So do a sauce. - Use the peppers, chillies, yes.
0:34:56 > 0:34:58Desserts, do you guys have the menu?
0:34:58 > 0:34:59- We were just doing that now.- Yes.
0:34:59 > 0:35:03We were thinking about a meringue with fruit to go with...
0:35:03 > 0:35:05OK, yeah, that would be nice.
0:35:05 > 0:35:09- Yes.- But we don't have more time, so let's please hurry up.- Perfect.
0:35:11 > 0:35:15I am getting everything we need now, before it goes.
0:35:15 > 0:35:17- Julia, what are you doing? - I've got these.
0:35:23 > 0:35:26- Right, how much are we going to need?- It's 25. So...
0:35:26 > 0:35:27For 25.
0:35:28 > 0:35:29If it's too much, it's OK.
0:35:29 > 0:35:32- We need some more... - I'm worried about doing too little.
0:35:32 > 0:35:34We want a lot of this.
0:35:34 > 0:35:37They need to push. It's not easy.
0:35:37 > 0:35:39Work hard, sweat, run.
0:35:39 > 0:35:40OK, let's go.
0:35:40 > 0:35:42So it's possible, it's doable.
0:35:42 > 0:35:44It's not easy.
0:35:44 > 0:35:46We have a lot of things to cut, huh?
0:35:51 > 0:35:52NARRATOR: Prep is underway,
0:35:52 > 0:35:56and Angellica and Julia have both started working on their salmon main
0:35:56 > 0:36:01and their first challenge is to prepare 45 equally sized portions.
0:36:02 > 0:36:04I've never cooked a fish this big.
0:36:04 > 0:36:06No, me, neither.
0:36:08 > 0:36:11I just think it's a totally different skill,
0:36:11 > 0:36:12to cook for a lot of people.
0:36:12 > 0:36:15And I'm just trying to get my head round that.
0:36:15 > 0:36:17- They need to be roughly the same size.- I know.
0:36:19 > 0:36:22- Julia, have you seasoned that fish? - No, I will do.
0:36:22 > 0:36:24- Are both of you guys doing the same thing?- Yes.
0:36:24 > 0:36:28So you're not working in the best way to get the food on time.
0:36:28 > 0:36:31- Really?- So one side, the other one.
0:36:31 > 0:36:33Think about what will take longer to cook.
0:36:33 > 0:36:36So if your vegetables need to be chopped...
0:36:36 > 0:36:39- Let me carry on doing this. - Just optimise your time.
0:36:39 > 0:36:41- Well, let me finish doing this. - All right, then.
0:36:43 > 0:36:45No, no, no, just do it from the end.
0:36:45 > 0:36:48- Cut from this end and then... - Let me just do it, OK?
0:36:50 > 0:36:53NARRATOR: While Julia carries on portioning salmon,
0:36:53 > 0:36:58Angellica moves on to prep the veg for both their mains.
0:36:59 > 0:37:02JOHN: Both of you right now are concentrating on savoury dishes,
0:37:02 > 0:37:05your main courses. What's happened to dessert?
0:37:05 > 0:37:09- We're doing Pavlova.- You're making Pavlovas from scratch?- Yeah.
0:37:09 > 0:37:10OK, how long are they going to take to cook?
0:37:10 > 0:37:12- We're going to do mini ones... - Yeah.
0:37:12 > 0:37:14So 20 minutes, maybe, in the oven.
0:37:14 > 0:37:15So I'm going to chop as much vegetables...
0:37:15 > 0:37:17Once she's finished the salmon,
0:37:17 > 0:37:19Julia's going to get on the vegetables
0:37:19 > 0:37:21and then we'll start thinking about meringues and desserts,
0:37:21 > 0:37:23so we're all moving around.
0:37:23 > 0:37:26From these two, a great menu, and dessert, I think it's clever.
0:37:26 > 0:37:28Little tiny Pavlovas
0:37:28 > 0:37:31with the vanilla cream on top and strawberries.
0:37:31 > 0:37:33I think it's really cool.
0:37:34 > 0:37:36- God, why did we do meringues? - Well, you don't have to.
0:37:36 > 0:37:39You could just do, like, a coulis
0:37:39 > 0:37:42with, you know, some chopped actual fruit on top.
0:37:42 > 0:37:44I think we've committed now, that's the problem.
0:37:44 > 0:37:46- We've committed.- Yeah.
0:37:46 > 0:37:48NARRATOR: Across the kitchen,
0:37:48 > 0:37:50Jim and Henri are ploughing through their veg prep,
0:37:50 > 0:37:54which will accompany their chicken and stir-fry mains.
0:37:54 > 0:37:57There's some kind of method to this.
0:37:57 > 0:37:58It's as much planned as you can have
0:37:58 > 0:38:01with having such little time to work it out.
0:38:01 > 0:38:03I feel like I'm in charge.
0:38:05 > 0:38:06But I'm not!
0:38:06 > 0:38:08I'm bluffing myself.
0:38:12 > 0:38:14- How are you doing over there, Henri? - I'm good.
0:38:15 > 0:38:18You know the problem? When you cook, we don't...
0:38:18 > 0:38:22realise how the preparation is, all the time, you know?
0:38:22 > 0:38:25Well, not this amount, for 100 people. Now you can say...
0:38:25 > 0:38:27"What's the biggest dinner party you've ever had?"
0:38:27 > 0:38:29"100 people."
0:38:30 > 0:38:33The strategy now, we have to make it ready, all the veggies,
0:38:33 > 0:38:35cut it nice and simple.
0:38:35 > 0:38:37I hope it's going to be...
0:38:37 > 0:38:39I don't hope, it will be!
0:38:39 > 0:38:44Oh, come on, Henri. Don't hope, just do it!
0:38:44 > 0:38:47Main course of chicken with fennel, tarragon and mushrooms
0:38:47 > 0:38:50sounds fantastic, with some lentils.
0:38:50 > 0:38:53Curried vegetables with the noodles, absolutely fantastic,
0:38:53 > 0:38:55as long as those vegetables aren't overcooked
0:38:55 > 0:38:58and there's lots and lots of noodles. Wonderful.
0:38:58 > 0:39:00What's dessert?
0:39:00 > 0:39:03Ah! Now, we're both...
0:39:03 > 0:39:04Chocolate...
0:39:04 > 0:39:06Well, right, so, neither of us...
0:39:06 > 0:39:08- Hot chocolate. - We're going to do berries.
0:39:08 > 0:39:10So we're going to do a chocolate sauce on the berries.
0:39:10 > 0:39:12On the berries, yes.
0:39:12 > 0:39:14You can't do chocolate sauce on berries!
0:39:14 > 0:39:16It's not a dessert.
0:39:16 > 0:39:19What do you do when neither of us have ever made a dessert before?
0:39:19 > 0:39:21- Both of you have never made a dessert before?- No, never.
0:39:21 > 0:39:24- That's why we are struggling. - Do you know what I'd do, then?
0:39:24 > 0:39:26- Tell me.- Panic!
0:39:27 > 0:39:29We'll go back to the berries.
0:39:29 > 0:39:31We go back to the berries.
0:39:31 > 0:39:34I was convinced you'd have made a dessert.
0:39:34 > 0:39:36I bet you do know something, don't you, Henri?
0:39:37 > 0:39:39You've got to know something.
0:39:39 > 0:39:43You come from the land of great...puddings.
0:39:45 > 0:39:46Oh, my God.
0:39:50 > 0:39:52NARRATOR: Throughout the Institute,
0:39:52 > 0:39:551,200 scientists are hard at work,
0:39:55 > 0:39:57conducting ground-breaking research
0:39:57 > 0:40:01and striving for breakthroughs in medical science.
0:40:04 > 0:40:09We do a lot of work in cancer, in infectious diseases like TB,
0:40:09 > 0:40:11malaria and heart disease,
0:40:11 > 0:40:14and we pursue the basic understanding - how the cells work,
0:40:14 > 0:40:16how the innards of the cells work.
0:40:18 > 0:40:22NARRATOR: The Institute spans a million square feet
0:40:22 > 0:40:25and takes its name from Sir Francis Crick who,
0:40:25 > 0:40:28along with colleague James Watson,
0:40:28 > 0:40:31went on to discover the structure of DNA.
0:40:35 > 0:40:39Lunch is important, in terms of keeping our scientists fed.
0:40:39 > 0:40:41We sometimes call them scientific athletes.
0:40:41 > 0:40:45Like athletes, they need to be properly fed so they can think well.
0:40:46 > 0:40:49NARRATOR: An hour of cooking time has gone.
0:40:49 > 0:40:52I'm a little bit worried they're not going to make it on time.
0:40:52 > 0:40:54So far, no-one is cooking nothing.
0:40:54 > 0:40:56They're just chopping.
0:40:56 > 0:40:58- Girls, let's get cooking, yeah? - Yeah.
0:40:58 > 0:41:00Things on the stoves, please, pans...
0:41:00 > 0:41:02We've got... I've already put the olive oil with...
0:41:02 > 0:41:04We're starting the vegetables now.
0:41:04 > 0:41:06I'm just going to start on the meringue.
0:41:10 > 0:41:13Angellica, can you give me a sense of just how difficult this is?
0:41:13 > 0:41:15My mind's all over the place.
0:41:15 > 0:41:17You've got to focus on one thing at a time
0:41:17 > 0:41:18to make sure it's done properly.
0:41:18 > 0:41:22So I know there's things I could be doing and should be doing,
0:41:22 > 0:41:24but I've got to finish this first.
0:41:24 > 0:41:27So I'm separating the whites from the yolks,
0:41:27 > 0:41:29because we're making a meringue, little meringues for dessert.
0:41:29 > 0:41:32I thought that you may have meringue nests...
0:41:32 > 0:41:34Why did you set yourself something so tricky?
0:41:34 > 0:41:37- You know what I'm like. - Well, I'm beginning to realise!
0:41:37 > 0:41:38Are you regretting it?
0:41:38 > 0:41:40You never regret anything.
0:41:40 > 0:41:42You learn from it.
0:41:42 > 0:41:43I don't know.
0:41:43 > 0:41:46I just want to make sure everyone eats.
0:41:49 > 0:41:52NARRATOR: Having separated the whites for her meringues,
0:41:52 > 0:41:54Angellica moves on to the cheesy leeks and cauliflower
0:41:54 > 0:41:57that will accompany the salmon.
0:41:57 > 0:41:59Right, I'm putting this on there
0:41:59 > 0:42:02and I'm going to make the white sauce now, Julia.
0:42:02 > 0:42:06NARRATOR: Meanwhile, team-mate Julia has taken charge of a tomato sauce
0:42:06 > 0:42:09that will fill their veggie burritos.
0:42:09 > 0:42:12I'm trying to make this taste more Mexican
0:42:12 > 0:42:15and I've been told to add a little bit of chocolate,
0:42:15 > 0:42:16which is very exciting.
0:42:16 > 0:42:19And this thing is called Cajun spice and that's got to be all right.
0:42:19 > 0:42:21That's got to be a good thing, hasn't it?
0:42:22 > 0:42:25It seems impossible, to me, that we're going to be ready but...
0:42:25 > 0:42:27apparently we are.
0:42:29 > 0:42:32Are you aware that, in less than an hour-and-a-half,
0:42:32 > 0:42:34this food needs to be out?
0:42:34 > 0:42:37Yes, it's a sort of abstract notion and I'm aware of it.
0:42:39 > 0:42:41- How are you holding up, mate? - I don't know!
0:42:41 > 0:42:44It's a bit of a blur right now, isn't it?
0:42:44 > 0:42:47I think, once you've given birth, you're beyond embarrassment.
0:42:47 > 0:42:48That goes without saying.
0:42:48 > 0:42:52And, er... I don't know, it'll be what it is.
0:42:57 > 0:42:59Right, have you got the burrito wraps?
0:42:59 > 0:43:01No, but I know what to do with them, so don't worry.
0:43:06 > 0:43:07NARRATOR: Across the kitchen,
0:43:07 > 0:43:11Jim and Henri have had an epiphany about their dessert.
0:43:11 > 0:43:16Henri has revealed that he does know how to make an apple tart.
0:43:16 > 0:43:18He's dredged it up from his past somewhere.
0:43:18 > 0:43:21So now the dessert is in Henri's hands.
0:43:21 > 0:43:24And very capable hands they are, too.
0:43:25 > 0:43:27Apple tart caramel.
0:43:28 > 0:43:29Caramel, easy.
0:43:29 > 0:43:32That's the first time I'm going to do it, so I hope it'll be...
0:43:32 > 0:43:34you know, it will be good.
0:43:34 > 0:43:36Are you taking over the dessert completely?
0:43:36 > 0:43:38- Is this your baby?- Yes.
0:43:38 > 0:43:40It's OK, I love to take a risk.
0:43:40 > 0:43:42I always take a risk in my life, even in tennis.
0:43:42 > 0:43:44I was, like, going for the shot!
0:43:49 > 0:43:51An apple tart is great and, actually, it's very, very clever.
0:43:51 > 0:43:54Puff pastry cooked properly, apples across the top,
0:43:54 > 0:43:57lots and lots of sugar, a crowd-pleaser.
0:43:58 > 0:44:01NARRATOR: While Henri ploughs on with his tart,
0:44:01 > 0:44:04team-mate Jim is taking care of everything else.
0:44:06 > 0:44:09And having steamed the veg for the stir-fry,
0:44:09 > 0:44:11he then needs to dice the fennel...
0:44:12 > 0:44:15That's probably enough. It can be a bit overpowering.
0:44:15 > 0:44:19..and cook the lentils to accompany the chicken.
0:44:19 > 0:44:22Fighting for space. It's a battle for space, I think.
0:44:22 > 0:44:24Can I move that over there?
0:44:24 > 0:44:27- I don't know, it's Julia's. - All right, OK. Erm...
0:44:32 > 0:44:34Right, guys, one hour.
0:44:35 > 0:44:37We really need to push now.
0:44:41 > 0:44:44Julia, are we rolling these burritos?
0:44:44 > 0:44:45- What's happening?- What? Don't...
0:44:45 > 0:44:47It's all right. Don't worry about the burritos.
0:44:47 > 0:44:49I need another spoon. Hold on.
0:44:54 > 0:44:56Julia's getting a bit stressed.
0:44:56 > 0:44:59I've asked her what's happening with the burritos and she's like,
0:44:59 > 0:45:01"I know what I'm doing with the burritos."
0:45:01 > 0:45:03I'm like, "Julia, we've still got to do our fish
0:45:03 > 0:45:04"and our rice and our dessert!"
0:45:10 > 0:45:13NARRATOR: The other team also has a lot to do.
0:45:13 > 0:45:17So Henri has stalled dessert prep to join Jim on mains.
0:45:17 > 0:45:19We're going to get there.
0:45:20 > 0:45:26We are 55 minutes away and the chicken's about to go in.
0:45:26 > 0:45:28That's going to take 25 minutes.
0:45:28 > 0:45:31The puy lentils, I'm still waiting for them to boil.
0:45:31 > 0:45:35That's a bit of a worry because they haven't even started yet.
0:45:35 > 0:45:38Why did we do this menu? I wanted to just do a chilli.
0:45:38 > 0:45:40I need somewhere to cook.
0:45:40 > 0:45:42Is there anywhere?
0:45:42 > 0:45:44I think I need two places to cook.
0:45:44 > 0:45:45Oh, no...!
0:45:47 > 0:45:49HE STRAINS
0:45:49 > 0:45:51They're starting to panic a little bit.
0:45:51 > 0:45:54Urgh...!
0:45:54 > 0:45:56They're not coping with the amount of food.
0:45:56 > 0:45:58They're not used to this quantity of food.
0:45:58 > 0:46:01# You shall have a fishy
0:46:01 > 0:46:03# On a little dishy... #
0:46:05 > 0:46:08Guys, we have a time to serve.
0:46:08 > 0:46:10This is really important that we make it.
0:46:12 > 0:46:13Oh! Oh, my God!
0:46:13 > 0:46:15I really hope they like pepper.
0:46:15 > 0:46:17Far too much. God...
0:46:18 > 0:46:19Never mind.
0:46:23 > 0:46:25NARRATOR: In 45 minutes,
0:46:25 > 0:46:27these hard-working scientists
0:46:27 > 0:46:30will be expecting to have their brains refuelled.
0:46:32 > 0:46:33If the food is late,
0:46:33 > 0:46:36it'll impact the scientific experiments that are going on.
0:46:36 > 0:46:38So, in the worst-case scenario,
0:46:38 > 0:46:42that will be perhaps a day or so's of science ruined.
0:46:45 > 0:46:47NARRATOR: With the clock ticking,
0:46:47 > 0:46:50Chef Leonardo decides to take action.
0:46:50 > 0:46:53Right, guys, because the time is short,
0:46:53 > 0:46:55I will bring my team to give you guys a hand.
0:46:59 > 0:47:02NARRATOR: Henri is first to make use of the cavalry,
0:47:02 > 0:47:05as his apple tarts are far from ready.
0:47:05 > 0:47:08We need to put the caramel on this one and then put it in the oven.
0:47:13 > 0:47:16Mm...! Smell the caramel.
0:47:16 > 0:47:17- Whoa!- It's good, no?- That's nice.
0:47:21 > 0:47:24That will be my first apple tart, Jim!
0:47:24 > 0:47:26We're going to do it!
0:47:29 > 0:47:31NARRATOR: Angellica is also in need of help,
0:47:31 > 0:47:34as she's still got to pipe 50 meringues.
0:47:35 > 0:47:37That is just terrible.
0:47:37 > 0:47:39There's a bit too much air in there.
0:47:40 > 0:47:44Start from the middle, go round and then come up.
0:47:47 > 0:47:49Yeah, don't leave too much space between them
0:47:49 > 0:47:51because you need 15 there.
0:47:51 > 0:47:52Argh!
0:47:54 > 0:47:59NARRATOR: Team-mate Julia still has to roll 25 burritos.
0:47:59 > 0:48:02but, first, she has to cook the rice for the filling.
0:48:03 > 0:48:05Another five minutes.
0:48:05 > 0:48:08So, five minutes. So, you're going to have half an hour
0:48:08 > 0:48:10- to get everything together.- Yeah.
0:48:10 > 0:48:13So, she's working on the dessert. You're doing the burrito?
0:48:13 > 0:48:16- Yes.- The fish, ten minutes in your oven.
0:48:19 > 0:48:23Angellica and Julia, they are more behind than the boys.
0:48:24 > 0:48:28They're better, more organised. They are almost there.
0:48:29 > 0:48:32The vegetarian's done.
0:48:32 > 0:48:34Now, these lentils...
0:48:34 > 0:48:37- are really salty.- The lentils?
0:48:37 > 0:48:39Actually, it's all right.
0:48:40 > 0:48:42Well done, Jim. Good job.
0:48:44 > 0:48:47The chicken is cooked. Just one more minute and it will be ready.
0:48:47 > 0:48:50And then I'm looking also at my apple tart.
0:48:50 > 0:48:52France, apple tart...
0:48:52 > 0:48:53I hope it works!
0:48:56 > 0:48:58Chicken done. Chicken done.
0:48:58 > 0:48:59Come on!
0:49:00 > 0:49:03Be careful. Coming...
0:49:03 > 0:49:06NARRATOR: Lunch service starts in 15 minutes.
0:49:06 > 0:49:09And with her rice finally cooked,
0:49:09 > 0:49:12Julia can at last start building her burritos,
0:49:12 > 0:49:16which are filled with kidney beans, peppers and her Cajun sauce.
0:49:17 > 0:49:19I think they should be told to look at the menu,
0:49:19 > 0:49:22have a drink and generally chill,
0:49:22 > 0:49:24because the chef is having a crisis.
0:49:24 > 0:49:26And it ain't pretty.
0:49:27 > 0:49:30Hello, hello, listen up! Ten minutes, yeah?
0:49:30 > 0:49:34- Oui, Chef!- Is it just the boys' team working today?
0:49:34 > 0:49:35Girls?
0:49:35 > 0:49:38- They're not here, they're not listening any more.- I'm listening.
0:49:38 > 0:49:41NARRATOR: Jim and Henri are on track to meet the deadline.
0:49:41 > 0:49:44- Come on, give me five. Yes! - It's not over yet.
0:49:44 > 0:49:48NARRATOR: But, with minutes to go, Angellica's discovered a problem.
0:49:49 > 0:49:51They're not cooked. They're not cooked.
0:49:51 > 0:49:53You're not happy with that?
0:49:53 > 0:49:56- I mean, I wouldn't eat that. - OK, so put it back.
0:50:02 > 0:50:05I've been running round the lab doing some cell culture and bits
0:50:05 > 0:50:07and got a whole afternoon of experiment planning ahead.
0:50:07 > 0:50:09Lots of brainpower is required.
0:50:09 > 0:50:11Unfortunately, I'm at the back of the queue cos I was at a seminar,
0:50:11 > 0:50:13so I'm really hoping they've made enough.
0:50:13 > 0:50:17Are you going to cut these into 16 pieces? Even?
0:50:20 > 0:50:22BUZZER
0:50:22 > 0:50:23What does that mean?
0:50:23 > 0:50:25I hope that's not the fire alarm.
0:50:26 > 0:50:29We need to start to put the food out.
0:50:29 > 0:50:31OK, clingfilm.
0:50:33 > 0:50:35Oh...!
0:50:36 > 0:50:38I'm never happy with my clingfilm skills.
0:50:42 > 0:50:44We're nearly there. Three to go.
0:50:44 > 0:50:46Right, guys, we are late already.
0:50:46 > 0:50:49So, please, let's put this food out now!
0:50:50 > 0:50:52I'm hoping that it's going to be well worth the wait
0:50:52 > 0:50:54because we're really hungry.
0:50:55 > 0:50:57Yes, ready. Ready, ready.
0:50:57 > 0:50:59We don't want undercooked salmon.
0:50:59 > 0:51:01We want cooked salmon!
0:51:04 > 0:51:06I've spent ages just putting this clingfilm on.
0:51:10 > 0:51:13- That's better, isn't it? - Now we're talking.
0:51:15 > 0:51:17I can't believe we've done all this.
0:51:17 > 0:51:18Well done.
0:51:19 > 0:51:21Come on, partner. It's OK.
0:51:21 > 0:51:23Thanks. That's good.
0:51:26 > 0:51:29NARRATOR: Lunch service is finally under way...
0:51:29 > 0:51:32God, I hope they've had their injections!
0:51:32 > 0:51:34- Bonjour!- Chicken? OK.
0:51:35 > 0:51:37The chicken.
0:51:40 > 0:51:44NARRATOR: The diners are immediately drawn to Jim and Henri's chicken,
0:51:44 > 0:51:46which they've served with puy lentils,
0:51:46 > 0:51:49alongside fennel, mushrooms and onion.
0:51:54 > 0:51:56- You've made all this? - We made it all, yeah.
0:51:56 > 0:51:58Me and him. Me and the Frenchman.
0:51:59 > 0:52:00Bon appetit.
0:52:02 > 0:52:04The chicken's popular, isn't it?
0:52:08 > 0:52:11The seasoning on the chicken skin was really nice.
0:52:11 > 0:52:15And also you can taste the butter in the mushroom and onion mix.
0:52:15 > 0:52:16Really nice.
0:52:17 > 0:52:21I quite like the combination with the fennel and the puy lentils.
0:52:22 > 0:52:23It's pretty good.
0:52:27 > 0:52:29The chicken skin is crispy and really well-seasoned,
0:52:29 > 0:52:30loads of pepper.
0:52:30 > 0:52:34The lentils are full of flavour and cooked all the way through.
0:52:34 > 0:52:36I think that's a really, really lovely plate of food.
0:52:36 > 0:52:39John, that, in numbers, at speed...
0:52:39 > 0:52:41that's good cooking.
0:52:45 > 0:52:47NARRATOR: Proving just as popular
0:52:47 > 0:52:50is Julia and Angellica's salmon with rice,
0:52:50 > 0:52:53cheesy leeks and cauliflower and parsley sauce.
0:52:57 > 0:52:59The fish is cooked beautifully, seasoned nicely.
0:52:59 > 0:53:01A nice sauce, as well.
0:53:01 > 0:53:02It really was lovely.
0:53:06 > 0:53:08The salmon's cooked really nicely.
0:53:08 > 0:53:10I like the rice and the parsley sauce with it,
0:53:10 > 0:53:12but that cauliflower cheese is really rich
0:53:12 > 0:53:14with a very, very strong cheese, as well.
0:53:14 > 0:53:15Not with a piece of salmon.
0:53:15 > 0:53:17It's too strong for a piece of salmon.
0:53:17 > 0:53:20NARRATOR: Despite success with their chicken,
0:53:20 > 0:53:23Jim and Henri's stir-fry is failing to grab attention.
0:53:24 > 0:53:25We have a lot of noodles.
0:53:26 > 0:53:29You've sold out of chicken, but no-one wants your noodles.
0:53:29 > 0:53:32- Exactly, yeah. - No, nobody wants the noodles.
0:53:32 > 0:53:33Come on, veggies!
0:53:33 > 0:53:35It's good for your health!
0:53:35 > 0:53:37You know, it's good for your body!
0:53:37 > 0:53:39It's very healthy!
0:53:39 > 0:53:41NARRATOR: But, finally, there are some takers
0:53:41 > 0:53:45for their Thai noodles with peppers, mushrooms and carrots.
0:53:45 > 0:53:47There you are, sir. It's nice!
0:53:47 > 0:53:48Nice!
0:53:48 > 0:53:50- No?- Yeah.
0:53:53 > 0:53:54The noodles were a bit tasteless.
0:53:55 > 0:53:57I don't know if it was exactly worth the wait,
0:53:57 > 0:54:01but I was quite hungry, so just happy to be eating something.
0:54:03 > 0:54:05That is bland. That's almost a non-event.
0:54:05 > 0:54:08It's a shame, really. No sauce.
0:54:08 > 0:54:11Even just a sprinkle of some sesame seeds across the top.
0:54:11 > 0:54:12Just something to give it a bit of wow.
0:54:15 > 0:54:19NARRATOR: Most of the vegetarians have opted for Julia's burritos,
0:54:19 > 0:54:23stuffed with kidney beans, peppers, mushrooms and rice
0:54:23 > 0:54:27and served with a Cajun tomato sauce.
0:54:27 > 0:54:29I can't believe a human being is going to eat this, but...
0:54:31 > 0:54:33It's substantial, which is great, because I'm really hungry.
0:54:33 > 0:54:36It's spicy and I like the filling.
0:54:36 > 0:54:38I can't really fault it.
0:54:40 > 0:54:42The portion size is really good.
0:54:42 > 0:54:43Almost full.
0:54:43 > 0:54:45Room for dessert, though!
0:54:48 > 0:54:50Rice is cooked and soft,
0:54:50 > 0:54:53it's well-seasoned, there's sweetness of tomato,
0:54:53 > 0:54:55there's a hint of chilli on the back of your tongue.
0:54:55 > 0:54:56That's not bad.
0:54:59 > 0:55:01NARRATOR: With mains cleared,
0:55:01 > 0:55:04Angellica's Pavlovas with cream and berries
0:55:04 > 0:55:06are being lined up ready to go.
0:55:06 > 0:55:08Look at theirs!
0:55:09 > 0:55:11Girls, girls, that looks unbelievable.
0:55:11 > 0:55:13- Thank you.- Quite girlie, I think.
0:55:13 > 0:55:15Listen, it's all about the taste.
0:55:15 > 0:55:18NARRATOR: Also on offer is Henri's apple tart,
0:55:18 > 0:55:21served with cream with raisins.
0:55:21 > 0:55:24You can choose. If you're very hungry, the big one.
0:55:24 > 0:55:26- Yeah!- You see?
0:55:27 > 0:55:28Take it.
0:55:34 > 0:55:38They came in like crows on a carcass at the side of the road.
0:55:40 > 0:55:43The apple tart was quite tasty.
0:55:46 > 0:55:49I like that. He's rolled out the pastry really, really thin,
0:55:49 > 0:55:51which means it's cooked, which is great.
0:55:51 > 0:55:54The apples, of course, give that little bit of sharpness.
0:55:54 > 0:55:57Cream on it with raisins, giving more depth.
0:55:57 > 0:56:01"Sacre bleu!" as they say. Good tart!
0:56:06 > 0:56:08They're going like cold cakes!
0:56:11 > 0:56:12It was really good, actually.
0:56:12 > 0:56:16A bit soggy, but the cream and the berries were awesome.
0:56:16 > 0:56:18I don't normally eat Pavlova,
0:56:18 > 0:56:21so I can't really compare it to anything that I've had before,
0:56:21 > 0:56:22but I thought it was quite nice.
0:56:24 > 0:56:26Fruit, cream, sugar, a little hint of vanilla.
0:56:26 > 0:56:28Nothing wrong with that.
0:56:28 > 0:56:31Nothing wrong with that. That's a decent little pud.
0:56:32 > 0:56:34- Oh...! That was brilliant. - Well done, you.
0:56:37 > 0:56:40Our staff looked happy and, most importantly,
0:56:40 > 0:56:44they got back to the labs on time to crack on with making discoveries.
0:56:45 > 0:56:47Well done. Yeah?
0:56:50 > 0:56:53It's just so satisfying when you do it
0:56:53 > 0:56:54and everyone's just going,
0:56:54 > 0:56:57"Thank you for their food." It's just really nice."
0:56:57 > 0:56:59It's like all the effort's worth it.
0:57:01 > 0:57:04Well, I kept my head. I didn't go hysterical.
0:57:04 > 0:57:07And it feels fantastic that it's all over.
0:57:07 > 0:57:09If you know what I mean.
0:57:11 > 0:57:12Oh...!
0:57:12 > 0:57:14I really need a cup of tea!
0:57:14 > 0:57:16It was a great day.
0:57:16 > 0:57:17I learnt...I learnt a lot today.
0:57:17 > 0:57:19And it's, er...
0:57:19 > 0:57:21It reminds me of when I used to play tennis,
0:57:21 > 0:57:23for the Davis Cup or something, team spirit.
0:57:23 > 0:57:26You know, be confident about your partner.
0:57:26 > 0:57:29Honestly, hand on heart, I'm very proud of myself.
0:57:30 > 0:57:32I feel good!
0:57:33 > 0:57:34And we've fed people.
0:57:36 > 0:57:37I don't know what they think.
0:57:38 > 0:57:41There was some pretty smart-looking plates of food
0:57:41 > 0:57:42going out of that kitchen.
0:57:42 > 0:57:47More importantly, they have learned a very, very valuable lesson
0:57:47 > 0:57:52about teamwork, about catering and about scaling up.
0:57:53 > 0:57:56All four are turning out to be great talents.
0:57:56 > 0:58:00Strengths in different areas, ideas in different ways.
0:58:00 > 0:58:02I think we're in for a treat the next round.
0:58:05 > 0:58:07Can you believe it actually happened?
0:58:18 > 0:58:21NARRATOR: After two days of intense competition,
0:58:21 > 0:58:26these four celebrities still have to face one last challenge.
0:58:26 > 0:58:30At the end, two of them will be going home.
0:58:30 > 0:58:34Of course when you started you just said, "OK, I'll do the best I can."
0:58:34 > 0:58:35But, then, now... Hm...
0:58:35 > 0:58:37You really want to go through.
0:58:37 > 0:58:39As the challenges keep coming,
0:58:39 > 0:58:42I just feel like I'm getting better equipped to handle them.
0:58:42 > 0:58:46I'm testing myself in a way that I couldn't possibly have imagined.
0:58:46 > 0:58:50And I'd love to see what's round the next corner.
0:58:51 > 0:58:53I'm nervous, tense, worried
0:58:53 > 0:58:56and a big pot of bubbling confusion.
0:59:12 > 0:59:14Welcome back to the MasterChef kitchen.
0:59:14 > 0:59:18Big day today. You're not just cooking for John and me,
0:59:18 > 0:59:22you are cooking for three specially invited guests...
0:59:23 > 0:59:26..three past winners of Celebrity MasterChef.
0:59:29 > 0:59:31Emma Kennedy,
0:59:31 > 0:59:32Ade Edmondson,
0:59:32 > 0:59:35and big Phil Vickery.
0:59:36 > 0:59:38Today is the game-changer.
0:59:38 > 0:59:42Two courses, one hour and 15 minutes.
0:59:42 > 0:59:45Two semifinal places up for grabs.
0:59:46 > 0:59:48Ladies and gentlemen, let's cook.
0:59:56 > 0:59:59These four have had some great experiences on MasterChef
0:59:59 > 1:00:00and they've had lots of very good lessons.
1:00:00 > 1:00:03They have to learn from those lessons.
1:00:03 > 1:00:06Their food right now, John, it's got to get sexy.
1:00:09 > 1:00:12So, previous Celebrity MasterChef winners...
1:00:13 > 1:00:15That's too much pressure, that!
1:00:18 > 1:00:23Well, I'm going to do what I can do and just hope they like offal.
1:00:26 > 1:00:28I'm doing kidneys in red wine.
1:00:28 > 1:00:31I've taken your advice and I'm going to try and make it look prettier.
1:00:31 > 1:00:35So, I'm going to pipe some mashed potato.
1:00:35 > 1:00:37And your next course?
1:00:37 > 1:00:39It's going to be, erm...
1:00:39 > 1:00:41roasted figs
1:00:41 > 1:00:46with, erm...honey and orange and yoghurt.
1:00:46 > 1:00:49Jim, where's the weird thing on the side of each of these?
1:00:49 > 1:00:52Well, there isn't, is there? Do you think there should be?
1:00:52 > 1:00:55I could put a little choux on there or something,
1:00:55 > 1:00:57filled with...with cream.
1:01:02 > 1:01:04I like Jim's dishes, up to a point.
1:01:05 > 1:01:07Kidneys aren't easy to cook.
1:01:07 > 1:01:10A nice sauce, good-quality creamy, mashed potato...
1:01:12 > 1:01:14..it could be delicious and it also shows skill.
1:01:18 > 1:01:22But putting figs in the oven is not the most creative,
1:01:22 > 1:01:24inventive or skilful thing you can do.
1:01:26 > 1:01:28So, those figs better be delicious.
1:01:35 > 1:01:38If I'm in the MasterChef semifinal...
1:01:38 > 1:01:39Oh...!
1:01:39 > 1:01:42..that would be unbelievable!
1:01:42 > 1:01:44I'm not here just to say, "I'm leaving today."
1:01:44 > 1:01:46You have to do it.
1:01:54 > 1:01:57My dishes, to start, is a scallop
1:01:57 > 1:02:01with a cauliflower puree with lemon oil.
1:02:01 > 1:02:02Mm... And main course?
1:02:02 > 1:02:06The main course is the lamb with a little red pepper piperade
1:02:06 > 1:02:10with some shallots and balsamic.
1:02:10 > 1:02:13As far as I know, our three guests were all brought up in the UK.
1:02:13 > 1:02:14They may like their lamb
1:02:14 > 1:02:16cooked a little bit more than you do in France.
1:02:16 > 1:02:18Oh, really? Are you sure?
1:02:18 > 1:02:20No, I'm going to stay on my...the way I cook.
1:02:20 > 1:02:23The French way? What, shear it and slice it?
1:02:23 > 1:02:25Yeah, because this is my personality! That's the way I am!
1:02:27 > 1:02:28OK?
1:02:31 > 1:02:33He's given himself a huge amount of work to do.
1:02:33 > 1:02:35He's got to clean all of those scallops.
1:02:35 > 1:02:37I can't open it.
1:02:39 > 1:02:41He's got to make the cauliflower puree.
1:02:41 > 1:02:44He's got to be able to get that lamb sorted out.
1:02:44 > 1:02:46He's got to do all those peppers and shallots
1:02:46 > 1:02:48and he's got to try and get the whole lot on the plate
1:02:48 > 1:02:50with only a short amount of time.
1:02:52 > 1:02:56If Henri gets in a flap, it's game, set and match.
1:02:56 > 1:02:57Heavy!
1:03:00 > 1:03:03Julia's taking some of the prizes of the sea
1:03:03 > 1:03:05and using that just to make a stock,
1:03:05 > 1:03:07which she's then going to make a risotto.
1:03:07 > 1:03:09It's going to taste of smoked haddock and prawns
1:03:09 > 1:03:12without having smoked haddock or prawns going through it.
1:03:12 > 1:03:13That's very, very clever indeed.
1:03:15 > 1:03:17And then she's doing segments of apple
1:03:17 > 1:03:20cooked in sugar and butter and Calvados.
1:03:22 > 1:03:25Ah... Look, she did this before with the strawberries.
1:03:25 > 1:03:28A biscuit or something, Julia!
1:03:28 > 1:03:29We need something more with that dessert.
1:03:33 > 1:03:36- Julia, why these two dishes? - It's all about subtlety of flavour.
1:03:36 > 1:03:39It's not about dramatic and different ingredients.
1:03:39 > 1:03:41That will be quite rich
1:03:41 > 1:03:43and this will be rich in a different way
1:03:43 > 1:03:48because it'll have a sort of sweet-and-sour thing going on
1:03:48 > 1:03:50and I just think they'll go together well.
1:03:50 > 1:03:52- I love the sound of this, Julia. - Good.
1:03:52 > 1:03:55Oh, well, that gives me confidence. Thank you.
1:03:56 > 1:03:59I'm not an elaborate cook.
1:03:59 > 1:04:00I'm not a dramatic cook.
1:04:01 > 1:04:04My food is not going to look sensational.
1:04:05 > 1:04:07I just hope it'll say
1:04:07 > 1:04:11that this is food prepared with love and attention.
1:04:21 > 1:04:25Angellica, I think, has put a really nice menu together.
1:04:25 > 1:04:28Lamb cutlets. She's got panko breadcrumbs over it.
1:04:28 > 1:04:30It should be nice and crusty and crispy,
1:04:30 > 1:04:32as long as they stay on the lamb.
1:04:34 > 1:04:38Her mashed potato with a pea puree - wonderful.
1:04:40 > 1:04:42And then a strawberry cheesecake.
1:04:43 > 1:04:47If she executes it perfectly, that's a nice, crowd-pleasing menu.
1:04:50 > 1:04:54- What about feeding people that've won the competition?- That's scary.
1:04:54 > 1:04:57That's scary, especially because Emma Kennedy won it
1:04:57 > 1:04:59when Michael was in the final.
1:04:59 > 1:05:02So... And I know how good her cooking is.
1:05:02 > 1:05:06Phil Vickery, everyone knows about him and how well he did.
1:05:06 > 1:05:08And Ade, you know, he's a brilliant cook.
1:05:08 > 1:05:11So, yeah, it's scary, and I'm nervous.
1:05:11 > 1:05:12Why?
1:05:12 > 1:05:15Because I want them to like what I cook and what I produce.
1:05:15 > 1:05:16I care about that.
1:05:18 > 1:05:22So I've practised this serving, you know, one other,
1:05:22 > 1:05:24but not four people.
1:05:24 > 1:05:28So, you have to allow that time, and I haven't done that.
1:05:28 > 1:05:30I don't want to be plating up four plates of my dish
1:05:30 > 1:05:32to invisible people at home!
1:05:33 > 1:05:36So, I'm just sort of winging it today.
1:05:41 > 1:05:45You're halfway. 30 minutes gone, 30 minutes on your first course.
1:05:45 > 1:05:49OK. You can't stop the clocks, can you, as they say in that poem?
1:05:54 > 1:05:57I remember doing this round very well.
1:05:57 > 1:05:58It was...
1:05:58 > 1:06:02I think it was the worst round I had
1:06:02 > 1:06:04in the whole competition.
1:06:04 > 1:06:09I served up a duck breast, which I'd never cooked before,
1:06:09 > 1:06:13and I sliced into it, and then just plonked it on the plate!
1:06:13 > 1:06:15And it just... Doughnut of blood!
1:06:15 > 1:06:18- Got a little swimming pool going on at the bottom here.- Yeah, me, too!
1:06:20 > 1:06:23I mean, it couldn't have been more disgusting.
1:06:23 > 1:06:27You are cooking for people that you vaguely know.
1:06:29 > 1:06:32And they're all people who've done it before you, so you're thinking,
1:06:32 > 1:06:38"Well, you know, if Christine Hamilton can do it, surely I can!"
1:06:39 > 1:06:43You've got to prove to them that you're worth it.
1:06:43 > 1:06:45I will just have another spoonful.
1:06:45 > 1:06:47Mm! Ah! Mm...!
1:06:50 > 1:06:52I'm privileged to have won this competition.
1:06:52 > 1:06:53And the standards have to be there.
1:06:53 > 1:06:55And if someone's serious about this show
1:06:55 > 1:06:58and going through to the semifinals, it needs to be right.
1:07:07 > 1:07:10- Jim.- Yeah? - You're serving in seven minutes.
1:07:10 > 1:07:11I'm ready.
1:07:12 > 1:07:15How do you like your kidneys cooked?
1:07:15 > 1:07:17Not under, not over, they've just got to be...
1:07:17 > 1:07:21- A little hint of pink in the middle? - Yes, a little hint.- Yeah.
1:07:22 > 1:07:25You can get mashed potato really wrong.
1:07:25 > 1:07:27It's got to be buttery, hasn't it?
1:07:29 > 1:07:33I might upset the apple cart. I don't like it too buttery.
1:07:33 > 1:07:35PHIL CHOKES
1:07:46 > 1:07:49Jim, you've had a go at presentation, you're on the way.
1:07:53 > 1:07:55Right, so, I'm ready to deliver.
1:07:55 > 1:07:57- Go!- OK...
1:07:59 > 1:08:01Are you bringing them?
1:08:04 > 1:08:07THEY ALL CHEER
1:08:07 > 1:08:09- Hello, Jim.- Hello, Ade.
1:08:09 > 1:08:11- How're you doing?- I'm very well.
1:08:11 > 1:08:14- That looks delicious. - That'll sort your gout out!
1:08:17 > 1:08:21NARRATOR: Jim's made a main course of kidneys and bacon
1:08:21 > 1:08:25in a red wine sauce, served with garlic mash.
1:08:32 > 1:08:34I'm slightly disappointed.
1:08:34 > 1:08:37The kidneys are overcooked, the bacon is really undercooked.
1:08:37 > 1:08:41I can't taste any red wine and the potato's a bit grainy.
1:08:41 > 1:08:43I actually quite enjoyed that.
1:08:43 > 1:08:45If I was eating that in a pub,
1:08:45 > 1:08:48I would tuck right into that and be very happy about it.
1:08:48 > 1:08:50It just lacks a little bit of crunch.
1:08:50 > 1:08:53You're absolutely correct about that.
1:08:53 > 1:08:54To make this sophisticated,
1:08:54 > 1:08:56if you had some strips of crispy pancetta,
1:08:56 > 1:08:59it would have really lifted it.
1:09:00 > 1:09:03The kidneys and the red wine sauce are lovely.
1:09:03 > 1:09:05The mashed potato's smooth, but it has no seasoning,
1:09:05 > 1:09:07no seasoning at all.
1:09:07 > 1:09:10It needs a sprinkle of salt, but this is really tasty.
1:09:13 > 1:09:1515 minutes on your dessert, Jim.
1:09:16 > 1:09:18Right, OK.
1:09:18 > 1:09:20There may be a disaster going on, but...
1:09:21 > 1:09:23I don't think I've ever had a roast fig.
1:09:23 > 1:09:26I don't know why I haven't, it's a brilliant idea.
1:09:26 > 1:09:28Oh, they're lovely.
1:09:28 > 1:09:31- I'm forever roasting my figs. - Yes, I thought you were!
1:09:35 > 1:09:37What's this called, Jim?
1:09:38 > 1:09:40Fig starfish.
1:09:40 > 1:09:41Starfig.
1:09:41 > 1:09:43Starfig, yeah.
1:09:51 > 1:09:53- How is it in there? - It's very, very tense.
1:09:53 > 1:09:56- Is it?- Thank you!- I've just been down to the seashore!
1:09:57 > 1:09:58Thank you, Jim!
1:09:58 > 1:10:01Here we have roasted starfish!
1:10:04 > 1:10:06But, actually, the figs, to look like starfish,
1:10:06 > 1:10:10with an orange dressing and a bit of yoghurt
1:10:10 > 1:10:12- and some pistachio nuts on them. - Oh, get you!
1:10:12 > 1:10:13Exactly!
1:10:13 > 1:10:16Thank you for your time and attention.
1:10:16 > 1:10:17Oh, no, thank you!
1:10:26 > 1:10:28The figs are really bland.
1:10:28 > 1:10:32And I'm getting no sense of stickiness or fruitiness
1:10:32 > 1:10:34or anything, really.
1:10:34 > 1:10:38Even the sauce is a little bit watery.
1:10:38 > 1:10:40I'm very underwhelmed, if I'm honest.
1:10:40 > 1:10:44I think I had a little more of the sauce on my plate than you did.
1:10:44 > 1:10:46I think you get a hint of what he was going for.
1:10:46 > 1:10:48And what he was going for was actually quite nice.
1:10:51 > 1:10:54It does what it says, it's a fig and it's tasty.
1:10:54 > 1:10:57However, there's not a great deal of work been done to it,
1:10:57 > 1:10:59and the work he did do to it didn't work cos the fig collapsed.
1:11:01 > 1:11:06I think I've probably done enough for a high-end cafe.
1:11:06 > 1:11:08And that's about as good as I can get.
1:11:19 > 1:11:22I think Henri's scallop with cauliflower puree and lemon
1:11:22 > 1:11:24is a lovely thing.
1:11:24 > 1:11:27Getting the balance right with the caramelisation of your scallop,
1:11:27 > 1:11:30but not over-cooking, is a real skill in itself.
1:11:33 > 1:11:36Cauliflower puree can be a bit bland, but we'll see, we'll see.
1:11:38 > 1:11:41- Henri.- Yes? - You have three minutes.- Yes.
1:11:47 > 1:11:48They look good!
1:11:50 > 1:11:51I think it's good.
1:11:56 > 1:11:59- Lemon oil is coming. - Come on, come on, come on!
1:12:02 > 1:12:04- Anything else to go on here?- Yep.
1:12:08 > 1:12:10Maybe a little salt on it.
1:12:11 > 1:12:13- Yeah!- Cool.
1:12:13 > 1:12:14- Finis?- Finis.
1:12:14 > 1:12:18Let's go, let's go, let's go, let's go! Come on! Very nice.
1:12:19 > 1:12:20Yes, lovely!
1:12:23 > 1:12:25- Hello.- Hello!- Hello, how are you?
1:12:25 > 1:12:27- Bonjour!- Comment ca va?
1:12:27 > 1:12:29- Ca va bien, merci. - Ca va bien?
1:12:29 > 1:12:30Ladies first.
1:12:30 > 1:12:32Thank you very much.
1:12:34 > 1:12:39So, I've got some scallops with cauliflower puree and lemon oil
1:12:39 > 1:12:42and a little bit of chive on the top.
1:12:42 > 1:12:44Thank you very much, Henri.
1:12:44 > 1:12:45Thank you.
1:12:53 > 1:12:58The taste of the scallops is exceptional, absolutely exceptional.
1:12:58 > 1:13:01The subtlety of the cauliflower puree...
1:13:02 > 1:13:03..is beautiful.
1:13:03 > 1:13:07The lemon oil cuts through the sweetness.
1:13:07 > 1:13:10That is a beautiful dish.
1:13:10 > 1:13:12That's restaurant-quality food, I think.
1:13:16 > 1:13:18You can taste the scallop, you can taste the sea.
1:13:18 > 1:13:22The puree is as smooth and fluffy as you like, like a cloud.
1:13:22 > 1:13:24I think it's great.
1:13:29 > 1:13:30Ah! This is hot!
1:13:32 > 1:13:35Henri's main is lamb rack with peppers, garlic and basil.
1:13:37 > 1:13:38Three minutes, Henri.
1:13:40 > 1:13:42I think lamb rack's quite difficult, actually.
1:13:43 > 1:13:46The common mistake is the fat isn't rendered properly
1:13:46 > 1:13:48and they're underdone.
1:13:49 > 1:13:51Is that how you wanted it, Henri?
1:13:52 > 1:13:54Yep, I think it's good.
1:13:54 > 1:13:56That looks unbelievable!
1:14:02 > 1:14:03You've got 60 seconds.
1:14:06 > 1:14:09That's very smart. Well done.
1:14:09 > 1:14:10OK, go!
1:14:22 > 1:14:24Thank you very much.
1:14:28 > 1:14:33So, this is the lamb with the red pepper, garlic and balsamic,
1:14:33 > 1:14:34a little bit of tomato sauce.
1:14:34 > 1:14:36On the top you have olive oil.
1:14:36 > 1:14:38- I hope you enjoy it. - Thank you very much, Henri.
1:14:38 > 1:14:40Thank you, thank you!
1:14:41 > 1:14:43What a picture.
1:14:43 > 1:14:46That just makes you want to dive in.
1:14:54 > 1:14:55Oh, wow...!
1:14:58 > 1:15:01The taste of the lamb is just exceptional.
1:15:01 > 1:15:06The peppers, the basil, the seasoning, the oil together.
1:15:06 > 1:15:10And then, even at the very end, you get that little bit of mint.
1:15:10 > 1:15:13You need something just a little sharp to cut through it,
1:15:13 > 1:15:15and the pepper does that, not only with its bite,
1:15:15 > 1:15:18but because it is still slightly peppery.
1:15:18 > 1:15:20It's a work of genius.
1:15:20 > 1:15:22I mean, I could literally just put my face in that
1:15:22 > 1:15:24and rub myself in it.
1:15:28 > 1:15:29Mm...!
1:15:29 > 1:15:31Oh, yeah, Henri!
1:15:31 > 1:15:35Get in there, mate. He's just served an ace, the fella.
1:15:35 > 1:15:36Now, that is delicious.
1:15:38 > 1:15:41I'm happy because I managed the pressure.
1:15:41 > 1:15:46I didn't give up. I didn't freak out, like...
1:15:47 > 1:15:48..like the other day.
1:15:48 > 1:15:50HE EXHALES SLOWLY
1:15:59 > 1:16:02Risotto infused with fish, not fish risotto.
1:16:03 > 1:16:05So, will there be any fish?
1:16:07 > 1:16:09I like that, I like that!
1:16:12 > 1:16:15- It smells great, Julia. - Do you think? Good.
1:16:15 > 1:16:18- Yeah, it smells good.- It does smell good.- I'm pleased about that.
1:16:18 > 1:16:20It does really smell good.
1:16:20 > 1:16:22Oh, I say!
1:16:22 > 1:16:24Get you...
1:16:25 > 1:16:27Righto... Whoa, enough! Enough already.
1:16:27 > 1:16:29Right. Sally forth...
1:16:29 > 1:16:31You look happy.
1:16:31 > 1:16:33- Yeah, I am. - Let's go with the risotto.
1:16:35 > 1:16:37Nothing wrong with a good risotto.
1:16:41 > 1:16:47It's a risotto infused with fish, lemon rind, dill and white wine.
1:16:47 > 1:16:49Thank you very much, thank you.
1:16:58 > 1:17:02It is exactly what she said, it's infused with fish.
1:17:03 > 1:17:05I love the dill, the contrast with the lemon zest.
1:17:05 > 1:17:08I actually think it's cooked really, really well
1:17:08 > 1:17:15and I feel cheated, disappointed, I just want a little bit of fish.
1:17:15 > 1:17:17It's just mind-boggling
1:17:17 > 1:17:20that it's missing ingredients
1:17:20 > 1:17:22that we know were there to begin with.
1:17:22 > 1:17:25Now, lads, I don't want to make you jealous, but I've lucked out.
1:17:25 > 1:17:28I've got a tiny piece of fish.
1:17:28 > 1:17:30Watch this...
1:17:30 > 1:17:32- I hope there's a bone in it! - Delicious!
1:17:33 > 1:17:37You've got the same sort of flavour as a fish pie with that risotto,
1:17:37 > 1:17:39but not a piece of fish in amongst that rice at all.
1:17:39 > 1:17:42I think that's really clever, and very, very tasty indeed.
1:17:42 > 1:17:45I'd like that rice cooked a little bit more, personally, but, hey.
1:17:51 > 1:17:55Apples fried in dark-brown sugar, lovely.
1:17:56 > 1:17:58Calvados, lovely.
1:17:58 > 1:18:00Served with whipped cream.
1:18:00 > 1:18:02That has me all over it.
1:18:02 > 1:18:03Mm!
1:18:05 > 1:18:09The only reservation is about texture, where's the contrast?
1:18:10 > 1:18:12Maybe we'll get a nice, sharp, little apple crisp
1:18:12 > 1:18:15to go with it, or something. We shall have to see.
1:18:17 > 1:18:21- Julia, how are we doing? - I'm just about to dish up my apples.
1:18:21 > 1:18:24I've whipped my cream. I've poured out my bribe for the judges.
1:18:32 > 1:18:33I think that's about right.
1:18:36 > 1:18:38- Oi, oi! Steady, girl.- Whoa...!
1:18:38 > 1:18:41That's not going to get there, is it? Here you are, come with me.
1:18:41 > 1:18:44- OK. Thank you. - I'll be back in a minute.
1:18:49 > 1:18:52Hello. Oh, now, look, here comes trouble!
1:18:52 > 1:18:55This is the trouble, nobody breathe!
1:18:57 > 1:18:59Will there be a dry-cleaning bill?!
1:19:01 > 1:19:08It's apples sort of poached in Calvados, brown sugar and butter.
1:19:08 > 1:19:11- Lovely.- With whipped cream on the side and Calvados, as well.
1:19:11 > 1:19:13Thank you so much.
1:19:19 > 1:19:21The apples are...
1:19:21 > 1:19:24have still got a little bit of bite to them, which I like.
1:19:24 > 1:19:28But it's just overpoweringly sweet for my palate.
1:19:28 > 1:19:31And this is missing a kind of shortbread biscuit,
1:19:31 > 1:19:34or a bit of pastry, or something.
1:19:34 > 1:19:37It's just slightly too uncomplicated.
1:19:37 > 1:19:38But it's still very tasty.
1:19:41 > 1:19:45The sauce is sweet and the apple, of course, is both sweet and sharp.
1:19:45 > 1:19:48Creaminess gives it a lovely texture.
1:19:48 > 1:19:51However, it feels like there's something missing.
1:19:51 > 1:19:55It needs a pancake, or a biscuit. It needs something with it.
1:19:56 > 1:19:58It went absolutely fine, actually.
1:19:58 > 1:20:01And the key thing was everything got ready in time,
1:20:01 > 1:20:02which I was really pleased about.
1:20:10 > 1:20:12Breaded lamb cutlets, we're on to lamb again.
1:20:14 > 1:20:17The breading bit will have to be right.
1:20:17 > 1:20:20We want it to be nice and crispy, and not to be sort of falling off.
1:20:22 > 1:20:23I like the idea of the caper butter.
1:20:23 > 1:20:25I think that's going to be delightful.
1:20:35 > 1:20:37Oh, my hands are shaking!
1:20:37 > 1:20:39- Whoa...! OK. Stop shaking. - Come on.
1:20:43 > 1:20:45Oh, look at that. That looks good.
1:20:45 > 1:20:47- You done?- Yeah. - Get those dishes in there.
1:20:47 > 1:20:49They are fabulous. Go, go, go, go, go, go, go!
1:20:49 > 1:20:50Well done.
1:20:50 > 1:20:52Well done.
1:20:53 > 1:20:56- ALL:- Yay
1:20:56 > 1:20:57Hello!
1:20:57 > 1:20:58Oh, my gosh!
1:20:58 > 1:20:59I'm with MasterChef royalty!
1:21:04 > 1:21:08I have made breaded lamb cutlets, with a mash
1:21:08 > 1:21:11and a mint pea puree with a caper butter for you.
1:21:11 > 1:21:12- It looks wonderful.- Thank you.
1:21:19 > 1:21:21The lamb's OK.
1:21:21 > 1:21:24Maybe just edging on the side of, perhaps, over,
1:21:24 > 1:21:27in comparison to Henri's dish.
1:21:27 > 1:21:30Texture-wise, the crunch is brilliant.
1:21:30 > 1:21:34And the caper butter is very nice, too.
1:21:34 > 1:21:37The pea puree is absolutely delightful.
1:21:37 > 1:21:40It's actually one of the nicest pea purees I've ever had.
1:21:40 > 1:21:42She's done a great job with the mash.
1:21:42 > 1:21:45Technically, that mash is absolute perfection.
1:21:45 > 1:21:46Well done, Angellica.
1:21:48 > 1:21:50The lamb flesh is pink. It's rare.
1:21:50 > 1:21:54I don't mind that, but the fat isn't cooked.
1:21:54 > 1:21:56And the crispy crumb on the outside,
1:21:56 > 1:21:58with a bit of mashed potatoes and peas, fantastic.
1:21:58 > 1:22:01But she's dropped a lot of salt in that dish.
1:22:05 > 1:22:07I've never really made a cheesecake,
1:22:07 > 1:22:10because it always seemed a bit... boring.
1:22:10 > 1:22:14- Do you know what I mean?- Well, they can be. They can be utterly dull.
1:22:14 > 1:22:18They can be the dullards of the pudding trolley.
1:22:20 > 1:22:21How are they looking, Angellica?
1:22:21 > 1:22:23OK. I think they're OK.
1:22:24 > 1:22:26- They're set?- I think. I think.
1:22:28 > 1:22:30I'm glad to see that she's trying to be clever
1:22:30 > 1:22:32with her tastings with the basil.
1:22:33 > 1:22:37So, she's...she's not playing it safe, and I like that.
1:22:41 > 1:22:42The moment of truth.
1:22:43 > 1:22:45Yes!
1:22:45 > 1:22:48Now, you've got to decorate it before it starts to melt.
1:22:48 > 1:22:50- Come on, come on, come on. - Nice.
1:22:51 > 1:22:52Oh, yeah.
1:22:55 > 1:22:57OK. Let's go.
1:22:57 > 1:23:00- Good job, Angellica.- Thank you. - Great job. Great job.
1:23:01 > 1:23:04Looks like a dish I want to get my spoon in.
1:23:04 > 1:23:07- It is the posh version you hoped for.- Thanks very much. Thank you.
1:23:07 > 1:23:08That's what I wanted!
1:23:10 > 1:23:15It's a vanilla cheesecake, with a strawberry and basil coulis.
1:23:15 > 1:23:17Looks wonderful. Thank you very much.
1:23:23 > 1:23:24Oh...!
1:23:28 > 1:23:31This is one of the most sophisticated cheesecakes
1:23:31 > 1:23:33I've ever had in my life.
1:23:33 > 1:23:36It's so light.
1:23:36 > 1:23:39It's just like putting air in your mouth.
1:23:39 > 1:23:44The basil and the strawberry just works together just brilliantly.
1:23:44 > 1:23:48Cuts through the sweetness and that beautiful, crumbly base.
1:23:48 > 1:23:51I'm a convert. I'm a convert to cheesecakes.
1:23:52 > 1:23:56I love it. Love it, love it, love it!
1:23:56 > 1:23:58That is a very smart little cheesecake.
1:23:59 > 1:24:01'Tis done.
1:24:01 > 1:24:02I really went for it today,
1:24:02 > 1:24:05because doing a cheesecake in an hour and 15 minutes
1:24:05 > 1:24:06is near impossible.
1:24:06 > 1:24:09Even the lamb, that was pushing it, because, you know,
1:24:09 > 1:24:11you've got to cook that properly.
1:24:11 > 1:24:13And you know, if the fat's not cooked, all that... Oh!
1:24:13 > 1:24:16I'm now talking myself out of a place.
1:24:18 > 1:24:21Amazing, isn't it? In a round like this, when the pressure's truly on,
1:24:21 > 1:24:24not a disaster in the room.
1:24:24 > 1:24:26Which two stay, and which two go?
1:24:29 > 1:24:31I think that Henri's food today was a cut above the rest.
1:24:31 > 1:24:34He was the cook of choice amongst our three champions.
1:24:34 > 1:24:38You and I loved his food. I think Henri did amazingly well.
1:24:38 > 1:24:41He should go straight through to the semifinal.
1:24:41 > 1:24:45Now, we need to pick one from the remaining three.
1:24:45 > 1:24:47I liked Jim's kidney dish. I think that was typical of him.
1:24:47 > 1:24:49It was rustic.
1:24:49 > 1:24:53It was rustic. The fig I was disappointed by.
1:24:54 > 1:24:55I think I've done some good food.
1:24:55 > 1:25:01I haven't gone too fancy, so it's up to them now.
1:25:01 > 1:25:04Julia spent a load of time making that infusion
1:25:04 > 1:25:06to flavour her risotto.
1:25:06 > 1:25:09Our guests believed there should have been some fish
1:25:09 > 1:25:12running through that rice. Fair enough. Fair comment.
1:25:12 > 1:25:14Dessert needed something to make it
1:25:14 > 1:25:18something rather than just a pile of caramelised apples.
1:25:18 > 1:25:20I have no idea whether I've done enough
1:25:20 > 1:25:21to go through to the semifinals.
1:25:21 > 1:25:24All I know is that I'm better than I was when I first started.
1:25:24 > 1:25:28Angellica's lamb dish was a little bit short of perfect.
1:25:28 > 1:25:29A little bit short.
1:25:29 > 1:25:32But, I tell you, it was probably the most ambitious dish in the room.
1:25:32 > 1:25:34Her dessert, I think, was a triumph.
1:25:35 > 1:25:37I so want to go through.
1:25:37 > 1:25:39I really want to go through.
1:25:39 > 1:25:41And I'm not just saying that because, you know, oh, whatever.
1:25:41 > 1:25:43It's...
1:25:43 > 1:25:44It's fun.
1:25:45 > 1:25:48It's stressful, but you're learning.
1:25:48 > 1:25:50Who's it going to be? Who's got the talent?
1:25:50 > 1:25:52Who's got the drive?
1:25:52 > 1:25:54Who's got the ambition?
1:25:54 > 1:25:56Who's got the want?
1:26:08 > 1:26:10This is a really important decision.
1:26:12 > 1:26:13Four great cooks.
1:26:15 > 1:26:17The problem is we only have two places to give.
1:26:22 > 1:26:26Our first semifinalist...
1:26:28 > 1:26:29..Henri.
1:26:30 > 1:26:32Yes!
1:26:34 > 1:26:36Wow...!
1:26:36 > 1:26:37Wow!
1:26:37 > 1:26:40Over second semifinalist...
1:26:45 > 1:26:47- ..Angellica.- Oh, my God!
1:26:47 > 1:26:48- JULIA:- Well done.
1:26:48 > 1:26:50Congratulations.
1:26:51 > 1:26:53Julia, Jim, it's been a real pleasure.
1:26:53 > 1:26:56- Thank you very much, indeed. - Thanks, guys. JIM:- Well done.
1:27:01 > 1:27:03I'm kind of feeling a great relief.
1:27:03 > 1:27:05I'm going to go back home and cook for my family
1:27:05 > 1:27:10a great many dishes that incorporate piped mashed potato.
1:27:11 > 1:27:13Good luck to the others, you know?
1:27:13 > 1:27:17They really deserve their position in the semifinals, without a doubt.
1:27:20 > 1:27:21Yes!
1:27:21 > 1:27:23Yes! Come on!
1:27:23 > 1:27:24I love to win.
1:27:24 > 1:27:27When you get older, something has changed?
1:27:27 > 1:27:29No, never change.
1:27:29 > 1:27:32You're fighting like hell, which is good.
1:27:32 > 1:27:34I love that.
1:27:34 > 1:27:35Come on!
1:27:35 > 1:27:39"MasterChef semifinalist" sounds like music to my ears.
1:27:39 > 1:27:41And I'm so happy!
1:27:44 > 1:27:46I've got to let it out.
1:27:46 > 1:27:47That's the way to do it.
1:27:47 > 1:27:49Yes!
1:27:49 > 1:27:51Yeah. The drama continues...
1:27:55 > 1:28:01NARRATOR: Next week, five new celebrities take on the challenge.
1:28:01 > 1:28:02Argh!
1:28:05 > 1:28:07Why is it catching fire?
1:28:08 > 1:28:11So far, so good. I don't want to speak too soon.
1:28:11 > 1:28:13It really is not as easy as it looks.
1:28:13 > 1:28:15- Well done, yeah?- Thank you. - Really well done.
1:28:17 > 1:28:19I don't understand how they came out so flat.
1:28:19 > 1:28:21Rachel!
1:28:21 > 1:28:25I think it's a really lovely, summery dish.