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