0:00:04 > 0:00:08Sharpen your knives because we've got 20 great celebrities who want to
0:00:08 > 0:00:10show how good they are in the kitchen.
0:00:10 > 0:00:12Literally my heart's pounding.
0:00:12 > 0:00:14It's just the unknown.
0:00:15 > 0:00:17They've filled stadiums, they've smashed records,
0:00:17 > 0:00:20they've performed in front of thousands of screaming fans.
0:00:20 > 0:00:22But can they cook?
0:00:22 > 0:00:25I really don't want to admit that I'm out of my depth, but, yeah,
0:00:25 > 0:00:27maybe I am just a little bit.
0:00:27 > 0:00:30I just don't have a clue what to expect.
0:00:30 > 0:00:31And I kind of like that.
0:00:31 > 0:00:34Who's going to be the cherry on the cake?
0:00:34 > 0:00:37Who's going to be the rotten egg? Get 'em in, we'll find out.
0:00:47 > 0:00:51These five celebrities are taking on the challenge to become the next
0:00:51 > 0:00:52MasterChef Champion.
0:00:54 > 0:00:59But at the end of today, only the best cooks will make it through.
0:01:00 > 0:01:02It feels amazing to be here.
0:01:02 > 0:01:05It's just something I never expected myself to do.
0:01:05 > 0:01:06I'm not going to lie!
0:01:08 > 0:01:11I'm as basic as basic goes with cooking.
0:01:11 > 0:01:13But I like to think I'm a fast learner,
0:01:13 > 0:01:16so hopefully that will help me along the way.
0:01:17 > 0:01:20I was one of those kids who if I didn't come first,
0:01:20 > 0:01:21I would start crying.
0:01:21 > 0:01:23Thankfully that's gone now.
0:01:24 > 0:01:28I will take it seriously, but I'm a real giggler.
0:01:28 > 0:01:31You know, I might get my wrists slapped, I think!
0:01:33 > 0:01:36I think my game plan, lay low,
0:01:36 > 0:01:38let the really impressive ones and the rubbish ones
0:01:38 > 0:01:40sort of do their thing
0:01:40 > 0:01:43and I'll just sit ever so carefully right in the middle.
0:01:48 > 0:01:50Have fun, everybody!
0:01:50 > 0:01:52Oh, it's real.
0:01:58 > 0:02:04Very, very pleased to welcome you to the Celebrity MasterChef kitchen.
0:02:05 > 0:02:07We know how you've made your name,
0:02:07 > 0:02:11what we want to find out now is how much time you've spent
0:02:11 > 0:02:13in your kitchens.
0:02:13 > 0:02:17This first round is what we call The Mystery Box.
0:02:17 > 0:02:21Inside that box there is a set of ingredients.
0:02:21 > 0:02:23You've all got the same ingredients
0:02:23 > 0:02:27and all we want you to do is cook for us one great plate of food.
0:02:28 > 0:02:31Ladies and gentlemen, reveal your ingredients.
0:02:41 > 0:02:43Today's Mystery Box includes...
0:02:45 > 0:02:46Beef mince.
0:02:47 > 0:02:49Aubergine.
0:02:49 > 0:02:51Red pepper.
0:02:51 > 0:02:52Mushrooms.
0:02:52 > 0:02:54Ricotta cheese.
0:02:54 > 0:02:56Spinach.
0:02:56 > 0:02:57Pasta dough.
0:02:57 > 0:02:59And pears.
0:02:59 > 0:03:03The celebrities will also have the use of a basic larder.
0:03:04 > 0:03:07Ladies and gentlemen, one hour, one great plate of food.
0:03:07 > 0:03:09Let's cook.
0:03:20 > 0:03:22Argh!
0:03:25 > 0:03:27Rebecca, do you want to do mine, as well?
0:03:27 > 0:03:31Just roll it out. Get your rolling pin from your drawer.
0:03:31 > 0:03:36Radio 1 DJ Dev Griffin's love of food started at an early age.
0:03:39 > 0:03:41My school dinners were the best.
0:03:41 > 0:03:43And if you were cool with the dinner lady,
0:03:43 > 0:03:45she'd give you a little extra scoop of custard, as well.
0:03:45 > 0:03:48Just give a little wink - "All right, Doris? How's it going today?
0:03:48 > 0:03:50"You look very nice. Like what you've done
0:03:50 > 0:03:51"with the little blue rinse.
0:03:51 > 0:03:53"Looks good. Can I have an extra scoop of custard?"
0:03:53 > 0:03:55She'll sort you out.
0:03:56 > 0:03:58- Dev, are you all right?- I think so.
0:03:58 > 0:04:01The pasta machine, you didn't seem, forgive me, completely comfortable.
0:04:01 > 0:04:04That's because I wasn't allowed to employ my usual technique
0:04:04 > 0:04:07which is to throw some against the wall, get really annoyed,
0:04:07 > 0:04:10walk away from it, come back, and then eventually get it right.
0:04:10 > 0:04:13Dev, artists work like you cook!
0:04:13 > 0:04:15Right, yeah. I suppose that's one word for it, yeah.
0:04:15 > 0:04:16What's this going to be?
0:04:16 > 0:04:21OK, I tried to make a sort of ravioli mushroom,
0:04:21 > 0:04:23ricotta, spinach thing.
0:04:23 > 0:04:25I think it's going to work.
0:04:25 > 0:04:27There might be one or two that are a little bit dodgy,
0:04:27 > 0:04:29but at least one bit of ravioli will be OK.
0:04:34 > 0:04:36Dev's got ravioli filled with ricotta and spinach and mushrooms.
0:04:36 > 0:04:38Great idea.
0:04:38 > 0:04:40That pasta of Dev's is very, very thick.
0:04:40 > 0:04:43But I admire the guy for really persisting
0:04:43 > 0:04:45and trying to do something different. Good on him.
0:04:48 > 0:04:54S Club 7 singer Rachel Stevens is used to taking the lead on stage,
0:04:54 > 0:04:57but prefers to take a back-seat in her home kitchen.
0:04:59 > 0:05:01My husband is actually the cook in the house.
0:05:01 > 0:05:04I'm a real newbie. So this is going to be a challenge.
0:05:04 > 0:05:06I like a challenge.
0:05:08 > 0:05:10- Rachel.- Yeah.- What's in your repertoire,
0:05:10 > 0:05:11what do you make at home?
0:05:11 > 0:05:15I'm very basic, I'll poach a piece of salmon, I'll steam vegetables.
0:05:15 > 0:05:17- Rachel, that's cooking!- Yeah. - That's all you have to do!
0:05:17 > 0:05:20I know. Yeah, but this is cooking at another level for me.
0:05:20 > 0:05:23So it's totally throwing me in the deep end, out of my comfort zone.
0:05:23 > 0:05:24But that's what I wanted.
0:05:24 > 0:05:26I wanted to do something that was a challenge.
0:05:26 > 0:05:28Where's your cook's mind going?
0:05:28 > 0:05:30I'm thinking just comfort food,
0:05:30 > 0:05:33like maybe a shepherd's pie kind of thing.
0:05:33 > 0:05:35It'll have to be a cottage pie, not a shepherd's pie.
0:05:35 > 0:05:37- Cottage pie, I wasn't sure. - Because it's beef.- OK.
0:05:40 > 0:05:43A cottage pie takes a long time and lots of process.
0:05:45 > 0:05:47Then the whole thing's supposed to come together and be baked
0:05:47 > 0:05:49in the oven, so the mashed potato goes crispy on top
0:05:49 > 0:05:52and the flavours of the sauce and the mashed potato go together.
0:05:58 > 0:06:00You guys are halfway.
0:06:00 > 0:06:01All right?
0:06:04 > 0:06:0921-year-old actor Tyger Drew-Honey became interested in cooking after
0:06:09 > 0:06:11moving out of his parents' home.
0:06:12 > 0:06:14I got bored of eating takeaways
0:06:14 > 0:06:16and I just thought one night,
0:06:16 > 0:06:18you know, I'm going to actually try and cook a recipe.
0:06:18 > 0:06:21And from then onwards this kind of passion sort of grew,
0:06:21 > 0:06:24to have nice food that you can be proud of
0:06:24 > 0:06:26because you've cooked it yourself.
0:06:28 > 0:06:31Tyger, I like the look of this. What is it you're making?
0:06:31 > 0:06:34A take on a kofta on some mashed potato
0:06:34 > 0:06:35with a couple of mushrooms.
0:06:35 > 0:06:38You may be one of our youngest contestants.
0:06:38 > 0:06:40Does that mean you might be the least experienced?
0:06:40 > 0:06:42That could play one of two ways.
0:06:42 > 0:06:44It could be like, "Ah, well, he's young, he doesn't know anything."
0:06:44 > 0:06:47Or it could be, "Well, he might have made that one mistake but actually,
0:06:47 > 0:06:49"he's got a lot of potential cos he's young."
0:06:49 > 0:06:53You may be the youngest, but you may be the most confident so far.
0:06:53 > 0:06:54Well, I hope to impress.
0:06:57 > 0:07:00We have got an extraordinary cacophony.
0:07:00 > 0:07:02A beef kofta.
0:07:02 > 0:07:04A carrot onion salad.
0:07:05 > 0:07:07With some mushrooms and some aubergine.
0:07:07 > 0:07:10And he's serving the whole lot with mashed potato.
0:07:10 > 0:07:13There's a lot going on on Tyger's plate.
0:07:19 > 0:07:24Performer and radio presenter Debbie McGee is best known as the wife and
0:07:24 > 0:07:26assistant to the late magician Paul Daniels.
0:07:29 > 0:07:31I'm not a bad cook.
0:07:32 > 0:07:34I've never, ever had to cook anything
0:07:34 > 0:07:37with the clock ticking away.
0:07:37 > 0:07:40So that's going to make my heart beat a lot faster.
0:07:43 > 0:07:44Debbie, are you comfy?
0:07:44 > 0:07:46No!
0:07:46 > 0:07:47Not at all!
0:07:47 > 0:07:48What's happening?
0:07:48 > 0:07:51Well, every single bit I need something else that I haven't got.
0:07:51 > 0:07:54And I don't know how to make things
0:07:54 > 0:07:56so that they'd all mix well together.
0:07:56 > 0:07:58Well, where's your mind going?
0:07:58 > 0:08:02I'm going to poach the pears
0:08:02 > 0:08:04in some red wine and some sugar.
0:08:04 > 0:08:07And then because I can make a chilli...
0:08:07 > 0:08:09- What's that's got to do with the pear?- Oh, no, that's separate.
0:08:09 > 0:08:11- That's one thing. - We only want one dish.
0:08:11 > 0:08:12Oh, do you? Oh, right, OK.
0:08:13 > 0:08:15Oh, gosh!
0:08:15 > 0:08:16I love you!
0:08:18 > 0:08:21- Did you not know that?- No, I was thinking you had to use at least,
0:08:21 > 0:08:23you know, three of the ingredients.
0:08:23 > 0:08:26No, Debbie! Now you know you've only got to do one dish...
0:08:26 > 0:08:29- Yeah.- Is it going to be the pears or a chilli, or...?
0:08:29 > 0:08:31Right, I think it'll be the pears.
0:08:31 > 0:08:33Yay.
0:08:36 > 0:08:39Debbie's now settled down to do one plate of food, which is great.
0:08:39 > 0:08:41She's doing a poached pear in red wine.
0:08:41 > 0:08:43But what's she going to serve it with?
0:08:43 > 0:08:45Is there cream, is there custard?
0:08:45 > 0:08:47There's plenty of time for her to do stuff.
0:08:50 > 0:08:5215 minutes to go.
0:08:54 > 0:08:59Retired double Olympic gold medallist Becky Adlington
0:08:59 > 0:09:02enjoys cooking for her one-year-old daughter.
0:09:03 > 0:09:06Being a single parent can be quite a challenge.
0:09:07 > 0:09:10So I like to make big batches of, like chilli or risotto,
0:09:10 > 0:09:13or something that I can have throughout the whole week.
0:09:14 > 0:09:19Becky, you seemed very confident with that pasta machine.
0:09:19 > 0:09:22That's because I made this exact dish on Sunday!
0:09:23 > 0:09:26Right. I see.
0:09:26 > 0:09:28What dish are you making?
0:09:28 > 0:09:30I'm just making a spaghetti Bolognese.
0:09:30 > 0:09:33When you did this Sunday night, did you make the spaghetti?
0:09:33 > 0:09:34I did, yes.
0:09:34 > 0:09:38My spaghetti Bolognese is a tad spicier than traditional spaghetti
0:09:38 > 0:09:41Bolognese, but I just kind of like that little bit of a punch.
0:09:41 > 0:09:45I've got to ask you, are you going to sink, or are you going to swim?
0:09:45 > 0:09:46I hope today I'll swim!
0:09:53 > 0:09:55It's too spicy.
0:09:55 > 0:09:57I like a little bit of chilli and I'm like...
0:09:57 > 0:09:59Oooh!
0:10:02 > 0:10:04Becky's making a spaghetti Bolognese.
0:10:04 > 0:10:06Bolognese sauce, great.
0:10:06 > 0:10:09But it's more Mexican chilli with some spaghetti.
0:10:11 > 0:10:15One minute. Just 60 seconds, please.
0:10:17 > 0:10:19You need to push, Rachel, or you'll run out of time.
0:10:19 > 0:10:20Yeah. Yeah, yeah, yeah.
0:10:25 > 0:10:28I'm pretty happy. I mean, I hope it's all to their liking,
0:10:28 > 0:10:30I'm not sure if it will be, but I think it looks quite nice at least.
0:10:40 > 0:10:43OK, stop. Time's up, stop.
0:10:48 > 0:10:51- That's so brave.- It's really thick.
0:10:51 > 0:10:53- It's fantastic. Oh, my God. - Thanks, man.
0:10:53 > 0:10:55Mine's a bit naff, I did a poached pear.
0:10:55 > 0:10:58I did spag bol, it's fine!
0:11:02 > 0:11:04First up is performer Debbie.
0:11:06 > 0:11:10She's made poached pear with a cinnamon and red wine sauce.
0:11:12 > 0:11:13And served it with cream.
0:11:15 > 0:11:17- Shall we saw it in half?- Very good!
0:11:23 > 0:11:25Super yummy.
0:11:25 > 0:11:27Soft, juicy pear.
0:11:27 > 0:11:30You've got that little bit of red wine that gives it depth and there's
0:11:30 > 0:11:34sweetness and there is cinnamon in the background.
0:11:34 > 0:11:35Lovely.
0:11:36 > 0:11:38Red wine poached pear, absolutely fantastic.
0:11:38 > 0:11:41What we need to see now, Debbie, is a bit more skill.
0:11:41 > 0:11:43Some custard or some Chantilly cream.
0:11:43 > 0:11:46You put Chantilly cream with anything, except for fish,
0:11:46 > 0:11:49- and Gregg will love it. - All right, OK.
0:11:49 > 0:11:52On the whole, I didn't do too badly.
0:11:52 > 0:11:56I'm not very good at winging things, apart from show business.
0:11:56 > 0:11:59So I was actually just glad to get through it
0:11:59 > 0:12:00without having a disaster.
0:12:03 > 0:12:09Actor Tyger has made beef koftas with ricotta mash,
0:12:09 > 0:12:14served with fried red pepper, aubergine and mushroom,
0:12:14 > 0:12:16and a carrot and onion salad.
0:12:22 > 0:12:24Gosh, I'm so nervous!
0:12:26 > 0:12:29The kofta, they're not bad at all.
0:12:29 > 0:12:31A little bit dry.
0:12:31 > 0:12:33Potato and ricotta, I've never had before.
0:12:33 > 0:12:36It's not a bad idea because it makes the potato slightly creamy.
0:12:36 > 0:12:38It does however need some seasoning.
0:12:38 > 0:12:40The carrot and the onion, that is so strong.
0:12:40 > 0:12:42It's just going to strip your palate.
0:12:42 > 0:12:43Look, your koftas are good,
0:12:43 > 0:12:46they could probably do with a little bit more spice.
0:12:46 > 0:12:49A slice of a couple of veggies ain't going to work for you because what
0:12:49 > 0:12:51you're trying to do is just to make the plate look good.
0:12:51 > 0:12:53- Make it TASTE good.- OK.
0:12:53 > 0:12:55There's some nice bits on here,
0:12:55 > 0:12:57there's a few bits that aren't so nice.
0:12:59 > 0:13:01I was hoping for better comments,
0:13:01 > 0:13:03but beggars can't be choosers,
0:13:03 > 0:13:04I'm not a professional chef.
0:13:06 > 0:13:08So I reckon I probably got, like, a five out of ten,
0:13:08 > 0:13:10maybe a six at a push.
0:13:10 > 0:13:15Olympic swimmer Becky has cooked her take
0:13:15 > 0:13:17on a spaghetti Bolognese.
0:13:20 > 0:13:22Whoa.
0:13:24 > 0:13:26It's very nice.
0:13:26 > 0:13:29It's slightly unusual in that it's full of chilli.
0:13:29 > 0:13:32It's kind of Bolognese sauce meets India!
0:13:34 > 0:13:39But it's fruity and it's seasoned and the pasta is cooked well.
0:13:39 > 0:13:41That's not bad at all.
0:13:41 > 0:13:43It's flavoured well, its seasoned well,
0:13:43 > 0:13:46it's got more chilli than most men can cope with.
0:13:46 > 0:13:47I'm really pleased, it looks good.
0:13:47 > 0:13:49Maybe you've got some promise!
0:13:51 > 0:13:56It's kind of, like, scary that you resort back to this, like, teenage
0:13:56 > 0:13:59version of yourself that feels all, like, shy and intimidated!
0:14:01 > 0:14:06S Club 7 singer Rachel has cooked cottage pie.
0:14:06 > 0:14:10Many people will know a good pie is usually baked once it's made.
0:14:10 > 0:14:11At the end I was like, I don't have
0:14:11 > 0:14:13time to put it in the often, so I just had to serve it.
0:14:13 > 0:14:15OK.
0:14:23 > 0:14:27It's not so much cottage pie as Rachel's mince and mash.
0:14:27 > 0:14:29- Yeah.- Which is OK.
0:14:29 > 0:14:31It needed to be cooked.
0:14:31 > 0:14:33You ran out of time, you got in a bit of a panic.
0:14:33 > 0:14:36But you know what? At least you've got something up that is edible.
0:14:36 > 0:14:38You make very good mash potato.
0:14:38 > 0:14:42- Aw!- It's buttery and it's smooth and it's creamy.
0:14:42 > 0:14:44It's not like a cottage pie that I've ever had.
0:14:44 > 0:14:46However, I'd happily eat it all.
0:14:49 > 0:14:52I've never been so nervous in my whole life.
0:14:52 > 0:14:55But there was some really nice comments.
0:14:55 > 0:14:57Yeah, I am happy, I'm happy.
0:14:59 > 0:15:03Finally, DJ Dev has made ricotta,
0:15:03 > 0:15:05spinach and mushroom ravioli,
0:15:05 > 0:15:08topped with chilli and carrot peel,
0:15:08 > 0:15:10served with a mushroom,
0:15:10 > 0:15:12red pepper and olive oil sauce.
0:15:18 > 0:15:20JOHN GASPS
0:15:22 > 0:15:24Making the filling, the spinach,
0:15:24 > 0:15:26and the mushrooms and the ricotta is inspired.
0:15:26 > 0:15:30I think your sauce is tasty without the chilli.
0:15:30 > 0:15:34What you're doing with carrot peel, I'm not quite sure.
0:15:34 > 0:15:36I think we call that unappealing!
0:15:36 > 0:15:38- Yeah.- That's not good.
0:15:38 > 0:15:41Ravioli in the first round of MasterChef, I think is brave.
0:15:41 > 0:15:45It's bold. Your pasta is a little thick.
0:15:45 > 0:15:46But you're not far off.
0:15:48 > 0:15:51It's a massive relief to get that first challenge out of the way
0:15:51 > 0:15:54because it feels like, I don't want to jinx myself now,
0:15:54 > 0:15:58but I do feel way more prepared for next time.
0:15:58 > 0:16:01Well done! Hey, they were great comments.
0:16:01 > 0:16:04- Flipping hell, man, it's so nerve-racking!- Well done.
0:16:05 > 0:16:08I think we have got some good cooks in the making.
0:16:09 > 0:16:12When you consider it, all of them had the same ingredients
0:16:12 > 0:16:14and we end up with a good array of dishes.
0:16:14 > 0:16:16There was a couple of unusual dishes here.
0:16:18 > 0:16:19But there were some good dishes.
0:16:19 > 0:16:21Two people made pasta.
0:16:22 > 0:16:24And we had a very good poached pear.
0:16:24 > 0:16:26They're going to go to a professional kitchen
0:16:26 > 0:16:28and they're going to learn a huge amount.
0:16:28 > 0:16:29Which is good.
0:16:39 > 0:16:41It's day two.
0:16:42 > 0:16:46And the five celebrities have been split into two groups.
0:16:46 > 0:16:48This is it.
0:16:48 > 0:16:51They're about to enter the world of the professional chef.
0:16:53 > 0:16:56Tyger, Becky and Rachel
0:16:56 > 0:16:58will be cooking at M.
0:16:58 > 0:17:00- Thank you.- Thank you.
0:17:00 > 0:17:02A grill restaurant in the city
0:17:02 > 0:17:05where executive head chef Michael Reid
0:17:05 > 0:17:08has a passion for using the finest cuts of meat
0:17:08 > 0:17:11sourced from around the world.
0:17:12 > 0:17:14How are you feeling so far? A little nervous?
0:17:14 > 0:17:16A little nervous.
0:17:16 > 0:17:17We're going to have a lot of fun.
0:17:17 > 0:17:19It's hot here, mate, it's really hot!
0:17:19 > 0:17:20It's a hot kitchen.
0:17:20 > 0:17:23I've cranked it up, I've turned down the AC!
0:17:23 > 0:17:25- It smells so good! - It smells amazing.
0:17:25 > 0:17:28But saying that, it is some serious food that we're cooking today,
0:17:28 > 0:17:30so once we get started,
0:17:30 > 0:17:33it's going to be head down, crack on, and, yes, Chef.
0:17:33 > 0:17:36- Yes, Chef!- Cool?
0:17:36 > 0:17:38- Exciting.- It's exciting. - Let's get to it, guys. Follow me.
0:17:38 > 0:17:40Thank you.
0:17:42 > 0:17:45Rachel is responsible for the steak tartare,
0:17:45 > 0:17:49which uses an expensive Japanese-style cut of beef.
0:17:49 > 0:17:51- We've got the beautiful Blackhorn Wagyu knuckle.- Amazing.
0:17:51 > 0:17:54Which is 9++, one of the highest gradings
0:17:54 > 0:17:57- of Wagyu that you can have in the world.- Wow.
0:17:57 > 0:17:59The Wagyu beef is combined with apples,
0:17:59 > 0:18:01red onions,
0:18:01 > 0:18:06chilli, grated horseradish, and smoked olive oil.
0:18:07 > 0:18:09Release the mould.
0:18:09 > 0:18:10Lovely.
0:18:11 > 0:18:14And then topped with an apple gel,
0:18:14 > 0:18:16compressed apple,
0:18:16 > 0:18:19and a slow-cooked egg yolk.
0:18:19 > 0:18:23What we want to do now is you want to separate the white from the yolk.
0:18:23 > 0:18:28So you've just got to be very gentle and remove it like that.
0:18:28 > 0:18:30We need a real steady hand for this one.
0:18:30 > 0:18:32You need real steady hands.
0:18:32 > 0:18:34- No pressure or anything! - None at all!
0:18:34 > 0:18:36And then it will sit just in that well.
0:18:36 > 0:18:38Lovely.
0:18:38 > 0:18:40So the final step is we need to smoke it.
0:18:40 > 0:18:42Blowtorch, please.
0:18:42 > 0:18:44Are you letting me loose with a blowtorch in here?
0:18:44 > 0:18:46- Wow! - MICHAEL LAUGHS
0:18:54 > 0:18:58That's it. From smoking you've got a minute-and-a-half to serve.
0:18:58 > 0:19:01So you've got to make sure your timings with the rest of the tables
0:19:01 > 0:19:02are absolutely perfect.
0:19:02 > 0:19:05- OK?- Otherwise it over smokes it and it also stains the plate.
0:19:05 > 0:19:06And you have to do it again.
0:19:09 > 0:19:13So your smoked Wagyu tartare with textures of apple.
0:19:13 > 0:19:15It's amazing. Wow.
0:19:17 > 0:19:20It's quite intricate with the egg and, you know,
0:19:20 > 0:19:23you've got to be quite delicate.
0:19:23 > 0:19:24And I'm quite a flapper.
0:19:24 > 0:19:26But I think once I get going
0:19:26 > 0:19:29and I know what I'm doing, you get on a roll, don't you?
0:19:29 > 0:19:30Fingers crossed!
0:19:34 > 0:19:38While Rachel gets to work finely dicing the Wagyu beef
0:19:38 > 0:19:41Becky is tasked with making a starter
0:19:41 > 0:19:44based around the humble carrot.
0:19:44 > 0:19:46This is one of the dishes which is quite close to my heart.
0:19:46 > 0:19:49For me, it's a great vegetarian dish, it's a little bit different.
0:19:51 > 0:19:54First, she'll need to cook a carrot rosti.
0:19:55 > 0:19:57Don't play with it, don't fiddle with it.
0:19:57 > 0:20:00When it's ready to turn, you'll literally just be able to flip it.
0:20:02 > 0:20:04- See the colour you've got on there? - Yeah.- It's perfect. OK
0:20:05 > 0:20:07So, to plate up.
0:20:08 > 0:20:10Brown butter emulsion.
0:20:10 > 0:20:12- Like that.- OK.- OK?
0:20:12 > 0:20:14I'm quite clumsy.
0:20:14 > 0:20:16Oh...not today you're not.
0:20:23 > 0:20:24It's very pretty.
0:20:24 > 0:20:27- It's got to look good. - I'm not very delicate, either.
0:20:28 > 0:20:30And then your carrot sauce.
0:20:30 > 0:20:31God, it is like caramel.
0:20:31 > 0:20:33Literally like caramel.
0:20:35 > 0:20:37I feel like I should have had a note pad and write all this down.
0:20:37 > 0:20:39- You should have.- I know.
0:20:43 > 0:20:45Do you think you can do it?
0:20:45 > 0:20:47I think I can do it.
0:20:47 > 0:20:49It might not look as pretty as that, but...
0:20:49 > 0:20:51When he said carrots, I was like,
0:20:51 > 0:20:53"What are you going to do with a carrot?"
0:20:53 > 0:20:55I was just kind of like, "That's easy."
0:20:55 > 0:20:57But actually now I've seen it cooked for me,
0:20:57 > 0:21:00it's definitely not easy and there is definitely a lot more to it.
0:21:02 > 0:21:04On the other side of the kitchen,
0:21:04 > 0:21:07Tyger has made a start preparing the duck for his dish.
0:21:09 > 0:21:11I always said, if I wasn't an actor,
0:21:11 > 0:21:13I'd either work with dogs or work in a kitchen because
0:21:13 > 0:21:15I enjoy this kind of thing.
0:21:15 > 0:21:18Tyger, let's do this duck dish up.
0:21:20 > 0:21:23The most important thing for you is going to be the cooking of the duck.
0:21:23 > 0:21:25- Yeah.- Probably one of the hardest proteins to get right.
0:21:25 > 0:21:27It's a red meat, so you need to make sure
0:21:27 > 0:21:29you cook it all the way through.
0:21:29 > 0:21:32No-one enjoys a well-done duck, it's got to be perfectly medium rare.
0:21:32 > 0:21:33And perfectly rested.
0:21:33 > 0:21:36That's perfect. Nice and golden.
0:21:36 > 0:21:38OK. So we're going to keep cooking it.
0:21:39 > 0:21:41Mine's not going to look quite like that, I don't think.
0:21:41 > 0:21:44We're going to finish it in the oven.
0:21:44 > 0:21:47Once it's rested, we then carve it.
0:21:49 > 0:21:52Accompanying the duck is smoked apple puree.
0:21:54 > 0:21:56Breast there.
0:21:56 > 0:21:59Caramelised apples,
0:21:59 > 0:22:01onions and a port jus.
0:22:01 > 0:22:04Dude, I'm going to mess this up, you know that?
0:22:06 > 0:22:07You'll be fine.
0:22:16 > 0:22:19I think there's a significant chance it won't look anything like that.
0:22:19 > 0:22:22But hopefully it will all be cooked,
0:22:22 > 0:22:24especially the duck. Um...
0:22:26 > 0:22:29It's not impossible, but I think it's going to be quite tricky.
0:22:30 > 0:22:33Across town in Covent Garden,
0:22:33 > 0:22:37Debbie and Dave are arriving at Italian restaurant Margot.
0:22:37 > 0:22:40If you want to take me out to dinner, this is right up my street.
0:22:40 > 0:22:42Wow!
0:22:44 > 0:22:48Running the pass, executive chef Maurizio Morelli.
0:22:48 > 0:22:51It's fantastic to have some celebrities with us today.
0:22:51 > 0:22:53I am a little bit nervous, actually,
0:22:53 > 0:22:55because it can get very hot in there.
0:22:55 > 0:22:58That's... You know, let's see how it goes, you know?
0:22:58 > 0:23:00Do you like Italian food?
0:23:00 > 0:23:02- Love Italian food.- Yeah.
0:23:02 > 0:23:04We're going to be very busy,
0:23:04 > 0:23:06I'm going to treat you like a member of the team.
0:23:06 > 0:23:09I want you to be quick, clean, concentrate
0:23:09 > 0:23:14and, most important, the flavour has got to be fantastic.
0:23:14 > 0:23:16- OK.- Please.
0:23:20 > 0:23:22Born in Latina, near Rome,
0:23:22 > 0:23:27chef Maurizio trained in some of Italy's best restaurants.
0:23:27 > 0:23:30And prides himself on being a master craftsman
0:23:30 > 0:23:32in the art of making pasta.
0:23:34 > 0:23:36I really care about the food that we serve.
0:23:36 > 0:23:40So I hope they're going to put lots of effort to it.
0:23:40 > 0:23:43Dev will be in charge of the Italian classic gnocchi.
0:23:43 > 0:23:46As soon as they start to float,
0:23:46 > 0:23:48it's very crucial that you take them out,
0:23:48 > 0:23:50put them in the sauce straightaway.
0:23:50 > 0:23:52If you leave it too long, they're going to be mush,
0:23:52 > 0:23:53they're going to be disintegrated.
0:23:53 > 0:23:56So you have to do it all over again.
0:23:56 > 0:23:58The gnocchi is served with chilli,
0:23:58 > 0:24:02clams and Romanesco cauliflower in a fish stock.
0:24:02 > 0:24:06This gnocchi, my mum used to make it for me every single week.
0:24:06 > 0:24:08- Right.- So it's one of my favourites.
0:24:10 > 0:24:12You see? How clean is this?
0:24:13 > 0:24:16Right. OK. So it seems quite straightforward.
0:24:16 > 0:24:19Straightforward, but there are some crucial things
0:24:19 > 0:24:22that you have to get it right.
0:24:23 > 0:24:26I want you to start to plate in the middle
0:24:26 > 0:24:28and then go all around the edge of the plate.
0:24:30 > 0:24:31And it's ready to go.
0:24:31 > 0:24:35- It's a simple as that. - Simple as that, eh?
0:24:41 > 0:24:43Mmm.
0:24:44 > 0:24:46I'm worried that it's one of the chef's favourite dishes.
0:24:46 > 0:24:49I reckon I can make one portion of this fine.
0:24:49 > 0:24:52If I'm having to make four or five all at the same time,
0:24:52 > 0:24:54that's what's worrying me a little bit.
0:24:56 > 0:25:01Debbie will be cooking Maurizio's grilled octopus dish.
0:25:01 > 0:25:04We try to use all the best products we can get.
0:25:04 > 0:25:07The octopus are from Sicily,
0:25:07 > 0:25:10so they are nice and salty, full of flavour.
0:25:10 > 0:25:13Make sure you grill the octopus properly but not too much,
0:25:13 > 0:25:16otherwise it's going to taste bitter, it's going to taste burnt.
0:25:16 > 0:25:18- Yeah?- Yeah.
0:25:18 > 0:25:23The octopus is served with nduja, a spicy Italian sausage.
0:25:23 > 0:25:24Just warm it up a little bit.
0:25:24 > 0:25:28If you cook it, it will get too salty, too spicy.
0:25:28 > 0:25:33And Umbrian lentils that are cooked with vegetables in a fish stock.
0:25:33 > 0:25:35Get some salad.
0:25:35 > 0:25:38- Here you go.- Mm-hm.
0:25:38 > 0:25:42Then we will finish off with the nduja here.
0:25:42 > 0:25:44We're just going to scoop like a quenelle around.
0:25:45 > 0:25:47- Like a what?- We call it quenelle.
0:25:47 > 0:25:50- It's basically...- Oh, yes, quenelle, I know.
0:25:50 > 0:25:51And that's it.
0:25:51 > 0:25:54That on there. OK.
0:25:54 > 0:25:55- Ready to go. - Yeah, it looks fantastic.
0:25:55 > 0:25:58Nice colour, well-balanced.
0:25:59 > 0:26:01Spicy. How do you feel about it?
0:26:01 > 0:26:03I think it's quite difficult.
0:26:03 > 0:26:06The quenelles worry me a bit, to get those right,
0:26:06 > 0:26:10so I'll need to have a practice cos I've never done that before.
0:26:16 > 0:26:18Oh, it's horrible.
0:26:18 > 0:26:20Oh!
0:26:20 > 0:26:21Mmm!
0:26:22 > 0:26:24Oh, it's...
0:26:25 > 0:26:28- Delicious.- Spicy?- Very spicy.
0:26:28 > 0:26:31It just works perfectly.
0:26:34 > 0:26:37It's midday,
0:26:37 > 0:26:40and the prep time for the celebrities is over.
0:26:43 > 0:26:45OK, guys, first check's about to come on.
0:26:45 > 0:26:46Are we ready, Becky?
0:26:46 > 0:26:49No, I don't know what... I haven't got a pan and I don't know...
0:26:49 > 0:26:50LAUGHTER
0:26:50 > 0:26:52Not what I want to hear right now!
0:26:52 > 0:26:53Sorry, yes, Chef.
0:26:53 > 0:26:56Yes, Chef, well done. OK, let's have a good shift, guys.
0:26:56 > 0:26:58ALL: Yeah!
0:27:00 > 0:27:03Check on, one carrots, one Wagyu tartare.
0:27:03 > 0:27:05So, Rachel, Becky, over to you.
0:27:05 > 0:27:08With their first orders in,
0:27:08 > 0:27:11Rachel and Becky must coordinate their starters
0:27:11 > 0:27:13to arrive at the pass together.
0:27:13 > 0:27:17I want the carrots and the Wagyu tartare up in five minutes, please.
0:27:17 > 0:27:18Yes, Chef.
0:27:19 > 0:27:21Why is it catching fire?
0:27:21 > 0:27:23Because it's too hot.
0:27:23 > 0:27:25Remember... Put it down. Remember what I said.
0:27:25 > 0:27:27A little bit of oil when you add the butter.
0:27:27 > 0:27:29It stops the butter from burning.
0:27:29 > 0:27:31- OK.- OK?
0:27:35 > 0:27:37You need a very steady hand.
0:27:37 > 0:27:41Meanwhile, Rachel moves on to the trickiest part of her dish.
0:27:43 > 0:27:44It's looking very good, Rachel.
0:27:44 > 0:27:46- Thank you.- It looks really nice, well done.
0:27:48 > 0:27:49Service.
0:27:49 > 0:27:52Am I supposed to say that? I don't know.
0:27:52 > 0:27:53How long on the carrots, guys?
0:27:55 > 0:27:57Four minutes, Chef.
0:27:57 > 0:27:59Rachel, Becky, your timings are off.
0:27:59 > 0:28:01You can't smoke a Wagyu tartare
0:28:01 > 0:28:04- until you know the rest of the starters are ready.- OK.
0:28:04 > 0:28:06- Becky?- Yes, Chef.
0:28:06 > 0:28:07The carrots is to go with this tartare so,
0:28:07 > 0:28:10when you're one minute away, let Rachel know,
0:28:10 > 0:28:11then you need to re-smoke it, yes?
0:28:11 > 0:28:13- OK.- Yes, Chef.- Yes, Chef.
0:28:14 > 0:28:16Let me see the plate, please.
0:28:16 > 0:28:18No, do it again. Look, you can see where the smoke's been stained.
0:28:18 > 0:28:20Yeah, right.
0:28:20 > 0:28:22Having smoked her tartare too early,
0:28:22 > 0:28:25Rachel must start all over again.
0:28:27 > 0:28:29Over on the grill...
0:28:29 > 0:28:31Your pan's too hot.
0:28:31 > 0:28:34Tyger, you've got three duck on order, two away.
0:28:34 > 0:28:36Two away, OK.
0:28:36 > 0:28:38Tyger is grappling with multiple duck orders.
0:28:38 > 0:28:40Um...
0:28:40 > 0:28:41Is that my dish? Where's my dish?
0:28:41 > 0:28:43Where's my oven dish? Can I use this?
0:28:45 > 0:28:47The intensity is insane.
0:28:47 > 0:28:50I don't know how people do this eight hours a day, I really don't.
0:28:59 > 0:29:03You need to rest your duck a touch longer next time, please.
0:29:03 > 0:29:04- Two duck.- Thank you, Chef.
0:29:10 > 0:29:12I need one duck straight up, please.
0:29:12 > 0:29:16While Tyger tries to keep on top of his orders,
0:29:16 > 0:29:21Becky is finally getting her first carrot dish plated.
0:29:21 > 0:29:23- One minute, Rachel. - All right, Becky.
0:29:24 > 0:29:26Service.
0:29:26 > 0:29:28Guys, first carrots.
0:29:28 > 0:29:31OK, Rachel, I need this tartare.
0:29:31 > 0:29:33- A minute.- I need it quicker.
0:29:39 > 0:29:42- OK, get another one.- Yeah.
0:29:46 > 0:29:49Now, from one hand really gently, and just work it back.
0:29:49 > 0:29:52I've got to get this bit off, but I'm scared!
0:29:55 > 0:29:56Let's get it smoked.
0:29:57 > 0:29:59Thank you.
0:30:06 > 0:30:07Wow.
0:30:12 > 0:30:15It's such a pressure, when you know that they're waiting for you.
0:30:15 > 0:30:17And then with an egg, it was like
0:30:17 > 0:30:20the worst thing you could do under pressure.
0:30:25 > 0:30:27In Covent Garden...
0:30:27 > 0:30:29- Give me the gnocchi.- Coming, chef.
0:30:29 > 0:30:32..Dev and Debbie's busy service is in full swing.
0:30:35 > 0:30:37That's three done, Dev, eh?
0:30:37 > 0:30:39That's the starter, table 10, eh?
0:30:39 > 0:30:41I think I've got it down a little bit now.
0:30:41 > 0:30:44I've got two on the go at the same time.
0:30:44 > 0:30:46Once you sort of get into the swing of it,
0:30:46 > 0:30:48you get how high octane it is in this kitchen,
0:30:48 > 0:30:50and, yeah, you're all right.
0:30:50 > 0:30:54Check, one pork belly, one red mullet, one octopus.
0:30:54 > 0:30:56- Yes?- Yes, Chef!
0:30:56 > 0:30:58So far, so good.
0:30:58 > 0:31:00I don't want to speak too soon!
0:31:00 > 0:31:02- OK, how long now? - Gnocchi ready, Chef!
0:31:02 > 0:31:03OK, come on the pass.
0:31:06 > 0:31:09It's all mushy, look. Here, do it again, and quick.
0:31:09 > 0:31:12It's gluey. Come on, you're doing very well, come on.
0:31:15 > 0:31:17It's really not as easy as it looks.
0:31:17 > 0:31:19I'd much prefer to be sat out there, just ordering.
0:31:21 > 0:31:23OK, give me the octopus. Where is the lentils?
0:31:23 > 0:31:25- Here.- Try them.
0:31:27 > 0:31:28It's good, perfect, salt.
0:31:28 > 0:31:30- Perfect, that's how I like it, go on.- OK.
0:31:33 > 0:31:35Let's do the quenelle.
0:31:35 > 0:31:36To finish the dish,
0:31:36 > 0:31:40Debbie must perfectly quenelle the spicy Italian sausage.
0:31:41 > 0:31:43The pork belly's ready, look.
0:31:43 > 0:31:45Waiting for you, we're waiting for you.
0:31:45 > 0:31:46OK, OK, I'm coming, I'm coming!
0:31:49 > 0:31:51No chance of a glass of wine, then?
0:31:51 > 0:31:53- Keep calm, keep calm. - To calm me down?
0:31:53 > 0:31:55Look, I show you. Let me show you again.
0:31:55 > 0:31:57One, two,
0:31:57 > 0:31:59- three, job done.- Yes, Chef.
0:31:59 > 0:32:00Yeah?
0:32:03 > 0:32:05This one, very good. I'm very happy with it.
0:32:05 > 0:32:07But, quicker, yeah?
0:32:08 > 0:32:11OK, I need one more octopus, table 18.
0:32:11 > 0:32:12OK.
0:32:13 > 0:32:16Trying to have it all ready when the others are ready
0:32:16 > 0:32:18is so, so difficult - really hard.
0:32:22 > 0:32:24Back at M Restaurant...
0:32:26 > 0:32:29..Tyger is beginning to find his feet.
0:32:29 > 0:32:30Nice cooking on the duck.
0:32:32 > 0:32:34- Two duck.- I can breathe for a second now!
0:32:37 > 0:32:40I've served six ducks in 43 minutes.
0:32:40 > 0:32:42I think I'm doing all right, you know.
0:32:42 > 0:32:45Chef, too cold, can you send that back? I need a new one straightaway.
0:32:45 > 0:32:47Can we have one duck, now, please?
0:32:47 > 0:32:50Tyger, we can't have this, mate.
0:32:50 > 0:32:52We can't have food come back cold.
0:32:52 > 0:32:53- OK.- OK?
0:32:53 > 0:32:55With the table waiting,
0:32:55 > 0:32:58Tyger must now work quickly to cook another duck.
0:33:00 > 0:33:01Meanwhile...
0:33:01 > 0:33:04I'm waiting for my carrots, please, Becky.
0:33:05 > 0:33:09Becky is still having trouble cooking the carrots.
0:33:09 > 0:33:12If it sticks when you try and turn it, it's not ready to turn.
0:33:12 > 0:33:14- OK.- You need to do that again.
0:33:14 > 0:33:15OK.
0:33:21 > 0:33:24With service coming to an end,
0:33:24 > 0:33:28Rachel has finally cracked the plating of her dish.
0:33:28 > 0:33:31You've done really well, make sure you finish strong, yeah?
0:33:35 > 0:33:38- Are you trying to smoke us out with your last one?- Yeah!
0:33:39 > 0:33:41Service, please!
0:33:41 > 0:33:43- Well done.- Thank you, Chef.
0:33:43 > 0:33:45Really, really nice. How was it?
0:33:45 > 0:33:48- Yeah.- Yeah?- All right, there were a few hairy moments.
0:33:48 > 0:33:49Oh, my God.
0:33:49 > 0:33:52It's tough, like, there's a lot going on.
0:33:53 > 0:33:56- Well done. You did a good job. - Thank you.
0:34:00 > 0:34:01Beautiful.
0:34:01 > 0:34:04- Last one, Chef! - Beautiful, well done, yeah?
0:34:04 > 0:34:06- Thank you.- Really well done.
0:34:07 > 0:34:09How have you found it?
0:34:09 > 0:34:12I've got one burn, I'm sweating,
0:34:12 > 0:34:16I think my heart rate was about 400 at one point!
0:34:18 > 0:34:20You did really well, really well, so well done.
0:34:20 > 0:34:23I definitely don't want to work in a kitchen any time soon!
0:34:23 > 0:34:25I don't know how you do it.
0:34:27 > 0:34:29With Becky and Rachel finished,
0:34:29 > 0:34:32Tyger is still up against it.
0:34:34 > 0:34:36OK, check on pork, one duck.
0:34:37 > 0:34:40Tyger, that will be your last duck, mate.
0:34:40 > 0:34:43- Finish strong.- OK, I've still got four more to do.
0:34:45 > 0:34:47This one is really nice.
0:34:47 > 0:34:50You've got a nice little bit of pink in the centre, it's well cooked,
0:34:50 > 0:34:51well rested. Lovely.
0:34:55 > 0:34:57There's one duck.
0:34:57 > 0:34:59While Tyger finishes his duck orders...
0:35:01 > 0:35:07..across town, service is also coming to a close.
0:35:07 > 0:35:09Chef, octopus, ready.
0:35:09 > 0:35:10You're ready? Come on, let's go, then.
0:35:12 > 0:35:14So, we've got to plate the octopus together.
0:35:14 > 0:35:16- Yeah.- We need to go quick now,
0:35:16 > 0:35:18- because otherwise the customer is going to leave.- OK.
0:35:21 > 0:35:23OK, what are you doing? Are we happy with this?
0:35:23 > 0:35:25- Yes.- Yes? Table 17.
0:35:28 > 0:35:31- Well done, well done.- Thank you.
0:35:31 > 0:35:34Relief! A relief for you, now!
0:35:34 > 0:35:35- No.- You get your kitchen back!
0:35:35 > 0:35:37Well done.
0:35:37 > 0:35:38- It was really good.- Thank you.
0:35:40 > 0:35:43OK, Dev, I want you to give me the last gnocchi.
0:35:43 > 0:35:45Ten seconds, Chef.
0:35:48 > 0:35:49Are you happy with the sauce?
0:35:49 > 0:35:51- Yes, Chef.- It's beautiful, isn't it?
0:35:51 > 0:35:53- It is.- What do you think?
0:35:53 > 0:35:56The cooking's perfect, the sauce is perfect.
0:35:56 > 0:35:58You know what to do, you need to be more confident, yeah?
0:35:58 > 0:36:00Be more confident, you're going to do well.
0:36:00 > 0:36:02Thank you.
0:36:02 > 0:36:03OK, service, please.
0:36:03 > 0:36:05Do you want a job, do you want to come back tomorrow?
0:36:05 > 0:36:08- No, I'm all right!- Sure? - I still prefer my job.
0:36:08 > 0:36:10- You did very well. - Thank you very much.
0:36:10 > 0:36:11I know it's a bit chaotic, I know
0:36:11 > 0:36:13it's a bit stressful, I know everything,
0:36:13 > 0:36:16- but you did pretty well.- Thank you. - Thank you. Well done.
0:36:20 > 0:36:24Today, way more stressful than I was expecting, but I did it.
0:36:24 > 0:36:26So, overall, a good day.
0:36:26 > 0:36:28It was amazing.
0:36:28 > 0:36:32I loved every minute of it.
0:36:32 > 0:36:35The little quenelles, which took me ages to pick up,
0:36:35 > 0:36:38but now I'll be doing them at my dinner parties.
0:36:40 > 0:36:42Service is over for everyone...
0:36:43 > 0:36:45..except for Tyger.
0:36:46 > 0:36:49OK, we need to move a little bit quicker now.
0:36:49 > 0:36:51- Yeah, I see what you mean. - Tyger's so funny.- I know.
0:36:51 > 0:36:55- He's really right in the thick of it, wasn't he?- Yeah.
0:36:59 > 0:37:01Duck. Well done, well done.
0:37:01 > 0:37:03It looks nice!
0:37:04 > 0:37:06BECKY CHEERS
0:37:08 > 0:37:10A really good job. Tough at the beginning,
0:37:10 > 0:37:13but you definitely grew into it, so well done.
0:37:13 > 0:37:15- Thanks. Cheers, Chef.- No worries.
0:37:18 > 0:37:21I knew it was going to be pretty intense.
0:37:21 > 0:37:23Still, thinking it was going to be intense,
0:37:23 > 0:37:25and then experiencing the intensity
0:37:25 > 0:37:27are two completely different things.
0:37:27 > 0:37:29But, yeah, today's been a great day.
0:37:29 > 0:37:31Just a lot of pressure, a lot of intensity.
0:37:31 > 0:37:34But I didn't shy away from that, so I'm kind of
0:37:34 > 0:37:36proud of myself for that, and stepping up,
0:37:36 > 0:37:38and hopefully did the chef proud.
0:37:40 > 0:37:42It's just been a brilliant experience.
0:37:42 > 0:37:45Just amazing. But I don't know how they do this every day.
0:37:46 > 0:37:49- Another day done, Debbie. - Well done, you.
0:37:49 > 0:37:52- Yeah.- We can feel pleased with ourselves, I think.
0:38:16 > 0:38:18Welcome back. We hope that you
0:38:18 > 0:38:21enjoyed your experience in the professional kitchen.
0:38:21 > 0:38:25Right now, you have a fabulous opportunity
0:38:25 > 0:38:27to show how good you really are.
0:38:28 > 0:38:32Your two courses, your food, one hour.
0:38:32 > 0:38:35At the end of it, one of you is going home.
0:38:37 > 0:38:39Ladies and gentlemen,
0:38:39 > 0:38:40let's cook.
0:38:49 > 0:38:52The meals I'm cooking today, if I had 90 minutes to do them in,
0:38:52 > 0:38:55that would be, you know, just chill, relax.
0:38:55 > 0:38:58The fact that we've got an hour, I'm anxious about.
0:39:00 > 0:39:03The pressure today is basically executing
0:39:03 > 0:39:06a rapid plan very well.
0:39:09 > 0:39:11I heard you were up against it in the restaurant.
0:39:11 > 0:39:15Yeah. I frivolously enjoyed my time in that kitchen.
0:39:15 > 0:39:17It was intense, but it was a privilege,
0:39:17 > 0:39:19and it's something I'll never forget.
0:39:19 > 0:39:20What are you making, Tyger?
0:39:20 > 0:39:23A slightly healthier take on a fish pie, a slightly less creamy version,
0:39:23 > 0:39:26served with some charred asparagus on the side,
0:39:26 > 0:39:28and then I've got a simple chocolate mousse with some raspberries,
0:39:28 > 0:39:31and possibly a little bit of cream, depending on how I feel.
0:39:33 > 0:39:37The beauty with a fish pie is all the prawns and the fish all cook
0:39:37 > 0:39:39together, with a lovely, rich, cream sauce.
0:39:39 > 0:39:41He's got a mashed potato top on that fish pie,
0:39:41 > 0:39:43but he's left the skins on,
0:39:43 > 0:39:46which just means it's going to get stuck in your teeth.
0:39:51 > 0:39:54I'm so excited for today.
0:39:54 > 0:39:58I just want to present something that is me, essentially,
0:39:58 > 0:39:59that is home food,
0:39:59 > 0:40:03but hopefully it'll be good food that they enjoy to eat.
0:40:06 > 0:40:08Becky, how do you feel about the competition?
0:40:08 > 0:40:11I feel like I'm in the bottom bit of the competition, so...
0:40:11 > 0:40:12- Do you?- I do.
0:40:12 > 0:40:14- Why?- I think I'm just a bit like, argh,
0:40:14 > 0:40:18instead of just relaxing and just kind of embracing every step.
0:40:18 > 0:40:19When I took swimming lessons,
0:40:19 > 0:40:22what they taught me first was breathing properly.
0:40:23 > 0:40:25Surely you understand that one, yeah?
0:40:25 > 0:40:27Yeah, I do, yeah.
0:40:29 > 0:40:31Becky's cooking lamb cutlets.
0:40:31 > 0:40:33They could be delicious. They're being marinated first,
0:40:33 > 0:40:36she's serving it with sweet potato fries, which'll be really,
0:40:36 > 0:40:39really lovely. For dessert, little tiny pots of chocolate,
0:40:39 > 0:40:41and she's serving those with a clementine syrup.
0:40:41 > 0:40:44That can work, absolutely.
0:40:44 > 0:40:46Becky's food is good.
0:40:46 > 0:40:49Why she has no confidence, I'm not sure.
0:40:53 > 0:40:55Can I ask how long we've got?
0:40:55 > 0:40:5730 minutes left.
0:40:57 > 0:40:59You're halfway.
0:41:00 > 0:41:06Today, I wanted to do a dish that was, I guess, like me in person.
0:41:06 > 0:41:10On the surface, quite flash and showy.
0:41:12 > 0:41:14Dev, what are your dishes?
0:41:14 > 0:41:18So, I'm making a pumpkin risotto, but with pearl barley,
0:41:18 > 0:41:19chicken ballotine served on top,
0:41:19 > 0:41:22and then for dessert I've got a white chocolate eclair,
0:41:22 > 0:41:24with a raspberry cream filling.
0:41:24 > 0:41:25Why are you doing so much?!
0:41:25 > 0:41:28I don't know! It's too late now, I've already started!
0:41:28 > 0:41:31Can you do a ballotine, and a risotto, and an eclair in an hour?
0:41:31 > 0:41:35I think so. A lot of things I do in life are a little bit half-hearted.
0:41:35 > 0:41:37This is one of those things where I was like, no,
0:41:37 > 0:41:39I want to try and do this one properly.
0:41:39 > 0:41:42- Dev, good luck!- Thank you.
0:41:50 > 0:41:52I don't understand how they came out so flat.
0:41:55 > 0:41:58Dev's eclairs haven't quite worked out, they're a bit flat.
0:41:58 > 0:42:00However, they are salvageable.
0:42:03 > 0:42:05I want to try and plump it up with the mixture,
0:42:05 > 0:42:07but...
0:42:07 > 0:42:09it's a nightmare right now.
0:42:14 > 0:42:16I've practised it.
0:42:16 > 0:42:19It's just the time pressure that's the scariest thing.
0:42:19 > 0:42:22So, who knows what is going to happen.
0:42:27 > 0:42:29What are you making, Rachel?
0:42:29 > 0:42:30Pan-fried Asian duck breasts
0:42:30 > 0:42:32with shiitake mushroom,
0:42:32 > 0:42:34green bean quinoa.
0:42:34 > 0:42:36Fabulous. And the next course?
0:42:36 > 0:42:40Triple chocolate skillet cookie with banana ice cream.
0:42:40 > 0:42:42How are you going to make ice cream in an hour?
0:42:42 > 0:42:45It's not ice cream, it's just blending the frozen bananas.
0:42:45 > 0:42:48I make it for my girls at home, and it's lovely and sweet.
0:42:48 > 0:42:50You're lovely and sweet.
0:42:50 > 0:42:51Oh... Thanks.
0:42:51 > 0:42:53Oh!
0:42:55 > 0:42:58That duck's got to be cooked very, very well.
0:42:58 > 0:43:00And actually, the duck hasn't even seen a pan yet.
0:43:02 > 0:43:04Her dessert, triple chocolate skillet cookie.
0:43:06 > 0:43:09Fantastic. This is clever cooking from Rachel.
0:43:16 > 0:43:19Choosing what to cook as my own two courses today
0:43:19 > 0:43:23is one of the hardest things I've ever done.
0:43:23 > 0:43:28It really was, ip dip sky blue, who's it, not you!
0:43:28 > 0:43:30OK!
0:43:33 > 0:43:36- What are you making?- I'm making salmon with a pesto sauce,
0:43:36 > 0:43:40stuffed with spinach, sun-dried tomatoes and garlic.
0:43:40 > 0:43:45For dessert, whipped ricotta with some Amarena cherries
0:43:45 > 0:43:47and the syrup.
0:43:47 > 0:43:48It'll be tasty.
0:43:48 > 0:43:50- Are you telling me? - You will like it.
0:43:50 > 0:43:51- Will I?- Yeah. Not a lot.
0:43:51 > 0:43:53Oh, I stole that line from someone!
0:44:00 > 0:44:04Debbie's food sounds pretty safe, but it also sounds pretty tasty.
0:44:04 > 0:44:07What I hope for Debbie is that salmon's not overcooked.
0:44:14 > 0:44:16I'm just doing a little bit of waiting, now.
0:44:16 > 0:44:19I need that to just do as much as it can in the last two minutes.
0:44:21 > 0:44:25Two minutes. Just two minutes.
0:44:27 > 0:44:28Did I say eclair?
0:44:28 > 0:44:30I meant flat biscuit.
0:44:35 > 0:44:37Rachel.
0:44:37 > 0:44:41- It's got to be the fastest duck in history, come on!- Oh, my God!
0:44:44 > 0:44:46Time's up! Stop.
0:44:49 > 0:44:52- Well done.- Thank you.- It looks great.- I'm all right with this.
0:44:52 > 0:44:55This was supposed to be an eclair, look at how flat it came out!
0:44:55 > 0:44:57I think it's brilliant, you had a go.
0:44:57 > 0:44:58This never happened before.
0:45:00 > 0:45:03Dev's first dish is chicken with thyme,
0:45:03 > 0:45:06served on a pumpkin pearl barley risotto.
0:45:13 > 0:45:14That chicken is really nice.
0:45:14 > 0:45:18It's really beautifully soft and moist on the inside.
0:45:18 > 0:45:21Love that sweet, almost smoky flavour
0:45:21 > 0:45:25that you've got in your pearl barley, that sauce. Lovely.
0:45:25 > 0:45:29If you just did me a big bowl of that pumpkin pearl barley risotto,
0:45:29 > 0:45:31I'd have been happy. You don't need the chicken on top.
0:45:31 > 0:45:33But actually, the chicken's delicious.
0:45:33 > 0:45:37For dessert, Dev has served a raspberry cream
0:45:37 > 0:45:40and white chocolate eclair with fresh raspberries.
0:45:48 > 0:45:52Of course, those eclair-type things aren't light and fluffy.
0:45:52 > 0:45:55They're thick. I also don't think you've sweetened that cream.
0:45:57 > 0:45:58I watched the process.
0:45:58 > 0:46:01You took the raspberries, made a coulis, flavoured the cream,
0:46:01 > 0:46:04made choux pastry. It is really ambitious.
0:46:04 > 0:46:06Just take a bit of a reality check,
0:46:06 > 0:46:10because you can achieve good food by not throwing so much at it.
0:46:13 > 0:46:17Like a lot of times in my life, a bit too ambitious.
0:46:17 > 0:46:20Trying to do too much in too little time.
0:46:24 > 0:46:28Rachel's main course is Asian pan-fried duck,
0:46:28 > 0:46:30served with shiitake mushroom
0:46:30 > 0:46:32and green bean quinoa.
0:46:40 > 0:46:44I really like the pink duck breast meat, I think that's really moist,
0:46:44 > 0:46:46really lovely. That skin's not crispy enough.
0:46:49 > 0:46:51However, I love the flavours in the quinoa.
0:46:51 > 0:46:53Absolutely love it.
0:46:53 > 0:46:56Sweetness, sesame, saltiness of soy.
0:46:57 > 0:47:00I think the flavours are great, Rachel.
0:47:00 > 0:47:02For somebody who says she doesn't cook very much,
0:47:02 > 0:47:04- I think that's a tasty dish. - Thank you.
0:47:06 > 0:47:08For her pudding, Rachel has made
0:47:08 > 0:47:11a triple chocolate chip skillet cookie.
0:47:12 > 0:47:14What's happened to the banana ice cream?
0:47:14 > 0:47:17When I did it before, it was creamy, very, very creamy,
0:47:17 > 0:47:20and it didn't do that this time, so...
0:47:20 > 0:47:21You didn't serve it.
0:47:28 > 0:47:30Do you know what that cookie needs?
0:47:30 > 0:47:31Banana ice cream.
0:47:31 > 0:47:34Your cookie's actually really tasty!
0:47:34 > 0:47:37It's a crowd pleaser, but it does need something else with it.
0:47:37 > 0:47:38Yeah.
0:47:38 > 0:47:40There's texture of a sponge
0:47:40 > 0:47:43and it's really rich and creamy of chocolate.
0:47:43 > 0:47:45It's not too sweet. I like it.
0:47:45 > 0:47:47Cool.
0:47:48 > 0:47:50I'm a little bit disappointed.
0:47:50 > 0:47:51There were good bits and bad bits.
0:47:53 > 0:47:55- I think you've done amazingly well. - Thank you.
0:47:58 > 0:48:02Becky's main course is spiced lamb cutlets
0:48:02 > 0:48:04with asparagus,
0:48:04 > 0:48:07sweet potato chips and a mint sauce.
0:48:14 > 0:48:16It's the silence!
0:48:18 > 0:48:20I really like your lamb.
0:48:20 > 0:48:25- Phew.- Really lovely pink lamb, that you have gently spiced.
0:48:25 > 0:48:27I think that's great. I like your sweet potatoes.
0:48:27 > 0:48:29That is a decent lunch.
0:48:30 > 0:48:34That minty sauce with the lamb is a really good accompaniment.
0:48:34 > 0:48:37You've seasoned everything really, really well,
0:48:37 > 0:48:39your lamb's cooked nicely. I think it's really tasty.
0:48:41 > 0:48:45For dessert, Becky has made a baked chocolate pot,
0:48:45 > 0:48:48served with an orange sauce and whipped cream.
0:48:58 > 0:49:02Rich, sweet chocolate, not over sugared.
0:49:02 > 0:49:05Cream to let down the richness.
0:49:05 > 0:49:06Absolutely delightful.
0:49:07 > 0:49:09That syrup is fantastic.
0:49:09 > 0:49:12It's the right consistency, it's lovely, I love the colour of it,
0:49:12 > 0:49:15it's really tasty, I think it works really nicely with your chocolate.
0:49:15 > 0:49:18I think you may not have an eye for presentation,
0:49:18 > 0:49:19but you have got a very sound palate.
0:49:19 > 0:49:21Both your dishes taste very good.
0:49:28 > 0:49:31- I'm sweating.- Well done!
0:49:31 > 0:49:32You did amazing.
0:49:36 > 0:49:39Tyger has cooked a fish pie
0:49:39 > 0:49:42with prawns, grated carrots,
0:49:42 > 0:49:45tomatoes and spinach.
0:49:45 > 0:49:49It's a bit rugged, a bit ragged around the edges.
0:49:49 > 0:49:51OK, yeah.
0:49:57 > 0:50:01The prawns are cooked really nicely, I like the flavour of the salmon.
0:50:01 > 0:50:05But I think mashed potatoes should be skin-free.
0:50:05 > 0:50:08That detracts from all the good work that goes into the pie.
0:50:08 > 0:50:13Carrots I can live with, tomatoes is a wash-out for me.
0:50:13 > 0:50:16They make it all, like, too wet and almost fruity.
0:50:18 > 0:50:21For pudding, Tyger has made a chocolate mousse
0:50:21 > 0:50:24topped with raspberries and cream.
0:50:34 > 0:50:35Your mousse is a lovely, velvety texture.
0:50:35 > 0:50:38It could do with being set just a little bit more.
0:50:38 > 0:50:41But there's something almost toffee caramel flavoured
0:50:41 > 0:50:43with the chocolate, and I think that's great.
0:50:43 > 0:50:46The sharpness of raspberries across the top, good.
0:50:46 > 0:50:49That flavour is luxurious.
0:50:49 > 0:50:51Lovely. Not too sweet, not too bitter,
0:50:51 > 0:50:54I think the balance on that mousse is absolutely perfect.
0:50:57 > 0:51:00I didn't do brilliantly, but
0:51:00 > 0:51:02I did well enough to be chuffed with myself.
0:51:09 > 0:51:14Debbie's main is salmon topped with pesto, and spinach,
0:51:14 > 0:51:17sun-dried tomatoes and pine nuts,
0:51:17 > 0:51:21served with roasted tomatoes and green beans.
0:51:29 > 0:51:32I looked down at that, and I thought, pesto and salmon?
0:51:32 > 0:51:34That's a silly idea.
0:51:34 > 0:51:36I was completely and utterly wrong.
0:51:37 > 0:51:39Salmon is a strong fish,
0:51:39 > 0:51:42and it can take the pesto flavours of garlic and basil,
0:51:42 > 0:51:45and I think it's a really lovely, summery dish.
0:51:46 > 0:51:49That fish is cooked really nicely, it just sort of falls apart.
0:51:49 > 0:51:50It's lovely.
0:51:52 > 0:51:55For dessert, Debbie has made whipped ricotta cream
0:51:55 > 0:52:01with icing sugar, topped with almond flakes and Amarena cherries.
0:52:10 > 0:52:12It's a really, really lovely flavour.
0:52:13 > 0:52:18Cherry, almost like sweet wine, and a little bit of cream cheese
0:52:18 > 0:52:22kind of effect. That goes really, really well together.
0:52:22 > 0:52:26I'm a little disappointed you didn't put more work
0:52:26 > 0:52:27and effort into your dessert.
0:52:27 > 0:52:29Those cherries are absolutely delicious.
0:52:29 > 0:52:32With the ricotta underneath, it's fantastic.
0:52:32 > 0:52:34All it needs is a biscuit.
0:52:34 > 0:52:36Show us a bit of skill.
0:52:38 > 0:52:41I think if I could do it over again,
0:52:41 > 0:52:44I might just push myself a bit further with the dessert.
0:52:44 > 0:52:46I just wanted to do something that
0:52:46 > 0:52:48didn't put me under too much pressure.
0:52:53 > 0:52:55I wouldn't want to judge it.
0:52:58 > 0:53:01I think the general standard here today was really good.
0:53:03 > 0:53:05A few of them were very ambitious, maybe a bit over-ambitious.
0:53:05 > 0:53:07A couple of them could put a bit more effort in.
0:53:07 > 0:53:11But all round, look, we didn't have a disaster.
0:53:13 > 0:53:15Becky put in lots of effort, and actually delivered.
0:53:15 > 0:53:19Becky has demonstrated to me that she has an extremely good palate.
0:53:19 > 0:53:23Her lamb with that mint sauce tasted great.
0:53:23 > 0:53:27I think her chocolate mousse affair tasted fantastic
0:53:27 > 0:53:29with that clementine syrup.
0:53:29 > 0:53:31I think that she's cooked very, very well indeed.
0:53:31 > 0:53:33I'm impressed and a little disappointed
0:53:33 > 0:53:35with Debbie in equal measure.
0:53:35 > 0:53:38Really impressed with that salmon and pesto.
0:53:38 > 0:53:42I loved the flavours of the ricotta and the cherries,
0:53:42 > 0:53:45but I'm a bit disappointed with the work and effort that went in.
0:53:45 > 0:53:48I mean, basically, we're talking about stirring a pot.
0:53:48 > 0:53:51But Debbie wanted to make sure she'd get the food done on time.
0:53:53 > 0:53:56Rachel's duck and quinoa was really, really tasty.
0:53:56 > 0:53:59Both of us wanted the skin on the duck to be cooked a little bit more,
0:53:59 > 0:54:00but that was our only criticism.
0:54:00 > 0:54:03Also delicious was Rachel's cookie.
0:54:03 > 0:54:06It was missing the ice cream, but it tasted great.
0:54:06 > 0:54:08You want to get through that first round,
0:54:08 > 0:54:11but what will be will be, as well, you know.
0:54:11 > 0:54:15I've had a brilliant time, I'm just going to keep my fingers crossed,
0:54:15 > 0:54:17and see what happens.
0:54:17 > 0:54:18Who knows?
0:54:19 > 0:54:23Dev had to fight today, because he gave himself so much work to do.
0:54:23 > 0:54:25It did almost end in disaster.
0:54:25 > 0:54:28But he got two plates of food out.
0:54:28 > 0:54:30His chicken was absolutely delicious,
0:54:30 > 0:54:34and the fact that he actually saved those failed eclairs and made a
0:54:34 > 0:54:36dessert really pleased me.
0:54:36 > 0:54:40Dev's ambitious and, John, you know, we applaud and reward ambition,
0:54:40 > 0:54:43but it's got to be met with a little bit of realism.
0:54:43 > 0:54:45I don't want to be the first person to leave today, no.
0:54:46 > 0:54:48I'd be quite upset.
0:54:48 > 0:54:51I might cry in the car on the way home.
0:54:51 > 0:54:54Just get the guy to turn the music up loud, so he can't hear my sobs.
0:54:56 > 0:54:58Tyger threw a lot of stuff into that fish pie.
0:54:58 > 0:55:00Some of it worked, some of it didn't.
0:55:00 > 0:55:04The mashed potato had skin running through it, and the tomatoes,
0:55:04 > 0:55:07grated carrot and spinach in the bottom of a fish pie?
0:55:07 > 0:55:08I'm a little bit confused.
0:55:08 > 0:55:13Tyger's chocolate mousse, in my opinion, tasted absolutely divine,
0:55:13 > 0:55:14but it needed to be a little firmer.
0:55:16 > 0:55:18I just hope I've done enough, you know?
0:55:18 > 0:55:21It's kind of survival of the fittest, I guess,
0:55:21 > 0:55:22as Darwin would've said.
0:55:32 > 0:55:35The reason that you had to wait so long
0:55:35 > 0:55:37was because this has been a really difficult decision.
0:55:39 > 0:55:41The celebrity leaving us is...
0:55:53 > 0:55:56..Tyger.
0:55:57 > 0:56:00- Thanks, Tyger.- Thank you very much. - Cheers, mate.- Good luck, everybody.
0:56:04 > 0:56:05Oh, well done.
0:56:07 > 0:56:08Well done.
0:56:09 > 0:56:11Thanks a bunch, guys, I've had a great time.
0:56:11 > 0:56:13Take care, thanks very much.
0:56:15 > 0:56:18Today, I didn't do well enough.
0:56:19 > 0:56:21You've just got to let these things go,
0:56:21 > 0:56:24and strive to do better in other things.
0:56:26 > 0:56:30I'm still glad to have had the experience, and, you know,
0:56:30 > 0:56:32I'll walk away with my head held high.
0:56:34 > 0:56:36Congratulations, guys! We made it!
0:56:36 > 0:56:39I am really, really happy.
0:56:39 > 0:56:42I have had so much anxiety the last couple of weeks.
0:56:42 > 0:56:44So, I should be able to sleep tonight.
0:56:44 > 0:56:46I hope so, anyway.
0:56:46 > 0:56:48I just didn't want to be first out!
0:56:48 > 0:56:53I'm loving the journey so far, and I'd love to keep improving.
0:56:53 > 0:56:57I'm just in shock right now, but I'm just so over the moon to be through.
0:56:59 > 0:57:02There's this enormous sense of achievement.
0:57:02 > 0:57:05I feel like jumping for joy.
0:57:12 > 0:57:16On Friday night, the four celebrities are back...
0:57:16 > 0:57:17Ta-da!
0:57:17 > 0:57:19..to fight for a place in the semifinals.
0:57:19 > 0:57:21What is that?!
0:57:21 > 0:57:22Velociraptor egg.
0:57:26 > 0:57:28Oh! It's really heavy!
0:57:28 > 0:57:31Debbie and Rachel, you're not ready at all, there's no dishes out.
0:57:31 > 0:57:33- Are you going to be on time? - We are, Chef.
0:57:33 > 0:57:34Argh! Argh!
0:57:38 > 0:57:39Oh, oh, oh!
0:57:43 > 0:57:45Everything on this plate is gorgeous.
0:57:47 > 0:57:50This is for a semifinal place. Is that good enough?