Episode 4

0:00:02 > 0:00:05Sharpen your knives, because we've got 20 great celebrities

0:00:05 > 0:00:08who want to show how good they are in the kitchen.

0:00:08 > 0:00:10It feels like we're going to be totally thrown in the deep end.

0:00:11 > 0:00:12They've filled stadiums.

0:00:12 > 0:00:14They've smashed records.

0:00:14 > 0:00:17They've performed in front of thousands of screaming fans.

0:00:17 > 0:00:19But can they cook?

0:00:20 > 0:00:22You guys can throw anything you want at me

0:00:22 > 0:00:24and I'm ready for it.

0:00:24 > 0:00:27I have no idea how tough these challenges are going to be.

0:00:27 > 0:00:29So, I'm trying to stay calm.

0:00:30 > 0:00:32Who's going to be the cherry on the cake?

0:00:32 > 0:00:35Who's going to be the rotten egg? Get them in, we'll find out.

0:00:44 > 0:00:49This week, the MasterChef heats have pitted five celebrities against each

0:00:49 > 0:00:50- other.- Why is it catching fire?

0:00:52 > 0:00:54So far, so good. I don't want to speak too soon.

0:00:54 > 0:00:57Really is not as easy as it looks.

0:00:57 > 0:01:02Last time, despite his best efforts, actor Tyger Drew-Honey went home.

0:01:02 > 0:01:04Good luck, everybody.

0:01:05 > 0:01:11Now, the remaining four are back to fight for a place in the semifinals.

0:01:11 > 0:01:14So good to be back. But I am so nervous.

0:01:14 > 0:01:17I know they're going to ramp it up by ten notches and now it's just

0:01:17 > 0:01:19going to be so, so tough.

0:01:21 > 0:01:23I will give it my best shot.

0:01:23 > 0:01:25It is getting tougher.

0:01:25 > 0:01:27So, I'll probably get a bit tougher too.

0:01:27 > 0:01:29That's all I'm saying.

0:01:32 > 0:01:34I can't believe I'm still here.

0:01:34 > 0:01:35I'm still a little bit in shock.

0:01:35 > 0:01:37And I've been blagging, seriously.

0:01:40 > 0:01:46There is still a bit of fight left in this reasonably young dog.

0:01:46 > 0:01:49And I'm going to go out swinging.

0:01:49 > 0:01:51We have four celebrities with talent, John.

0:01:51 > 0:01:53But it's going to get tougher.

0:01:53 > 0:01:54It's going to get harder.

0:02:09 > 0:02:12Welcome back! Very good to see you back here in the MasterChef kitchen.

0:02:14 > 0:02:17We have a new set of challenges for you,

0:02:17 > 0:02:22kicking off with what we call a knowledge and skills test.

0:02:23 > 0:02:26This is all about what you know about food,

0:02:26 > 0:02:28and what skills you really have.

0:02:29 > 0:02:31We're going to test you individually.

0:02:31 > 0:02:33So, we're going to ask you to step outside.

0:02:33 > 0:02:36And we'll call you back in one by one.

0:02:36 > 0:02:37Oh!

0:02:48 > 0:02:49Knowledge and skill!

0:02:49 > 0:02:51- What the hell is that?- Oh, my God!

0:02:51 > 0:02:54- Oh, my goodness.- It's going to highlight how much I don't know.

0:02:54 > 0:02:56- I know, me too!- This is going to be interesting.

0:02:56 > 0:02:59Well, they came in very excited.

0:02:59 > 0:03:02And now, they've gone a little bit nervous and quiet.

0:03:02 > 0:03:05I just don't know what to expect and I hate the unknown.

0:03:05 > 0:03:07So I so want to know.

0:03:07 > 0:03:10My skills don't reach out in lots of, like an octopus,

0:03:10 > 0:03:12in lots of different directions.

0:03:12 > 0:03:14So, they could really catch me out today.

0:03:16 > 0:03:21I've got three types of eggs and three types of mushrooms I'd like them to identify.

0:03:21 > 0:03:25Now, this great beastie is an ostrich egg.

0:03:25 > 0:03:29That is the equivalent of 24 hen's eggs.

0:03:29 > 0:03:31You need some big soldiers.

0:03:32 > 0:03:34These are duck eggs.

0:03:34 > 0:03:38I don't think they're going to be able to tell the difference between that and a hen's egg.

0:03:38 > 0:03:40This is a quail's egg.

0:03:40 > 0:03:42Now, that is easily identifiable.

0:03:42 > 0:03:45Easily identifiable and a real pain to have to peel when they've been

0:03:45 > 0:03:46boiled.

0:03:48 > 0:03:51I've also got three types of mushroom.

0:03:51 > 0:03:54These are oyster mushrooms.

0:03:54 > 0:03:56The only reason they're called an oyster is because they look like an

0:03:56 > 0:03:59oyster shell. Not because they taste like an oyster.

0:03:59 > 0:04:01This is a girolle or chanterelle.

0:04:03 > 0:04:06Now, these are chestnut mushrooms.

0:04:06 > 0:04:09That is one of the most common mushrooms on the shelves today.

0:04:11 > 0:04:15I would expect them to get one of the eggs

0:04:15 > 0:04:17and two of the mushrooms.

0:04:17 > 0:04:20Skills, we're going to ask them to do crispy bacon,

0:04:20 > 0:04:22make a hash brown and poach an egg.

0:04:22 > 0:04:24- Breakfast?- Breakfast!

0:04:24 > 0:04:27And they've got about 12 minutes to do it in.

0:04:27 > 0:04:28This is going to be fun.

0:04:30 > 0:04:33Bacon, you start with a cold pan.

0:04:33 > 0:04:34- No way!- Yep, cold pan.

0:04:34 > 0:04:37Streaky bacon's got lots of fat in it.

0:04:37 > 0:04:39And you want the fat to render down.

0:04:39 > 0:04:41And when it renders, it then becomes crispy.

0:04:41 > 0:04:43Not one celeb is going to do that.

0:04:43 > 0:04:45They are all going to heat up oil in a pan.

0:04:46 > 0:04:48It doesn't look like it's quite crispy enough,

0:04:48 > 0:04:50but that's when you take it out.

0:04:50 > 0:04:52- Why?- Because it keeps on cooking.

0:04:52 > 0:04:54Otherwise, it becomes too dry and it goes burnt.

0:04:56 > 0:04:58Onto a paper towel, I'll let it drain.

0:04:58 > 0:05:01They won't do that. They'll cook it in the pan till it crisps.

0:05:01 > 0:05:02Now, for the hash browns.

0:05:02 > 0:05:05We've got a couple of cooked potatoes.

0:05:05 > 0:05:09Hash browns are made with a peeled, precooked potato,

0:05:09 > 0:05:12which is grated and mixed with finely chopped onion.

0:05:14 > 0:05:16They really need to finely dice that onion.

0:05:16 > 0:05:19Otherwise, they're going to have great big chunks of it.

0:05:19 > 0:05:21It's then fried in the bacon fat.

0:05:23 > 0:05:26Here is the big rule.

0:05:26 > 0:05:27Oil for heat.

0:05:27 > 0:05:29Butter for flavour.

0:05:29 > 0:05:34The butter will make sure my hash browns are crispy.

0:05:35 > 0:05:37Right, poaching an egg.

0:05:38 > 0:05:40The secret to great poached eggs?

0:05:40 > 0:05:42A big pot full of water.

0:05:43 > 0:05:47The friend of poached eggs is vinegar.

0:05:47 > 0:05:49And the enemy of poached eggs is salt.

0:05:49 > 0:05:52Put salt into water to poach an egg and it will completely disintegrate.

0:05:56 > 0:05:58Drop the egg in. Don't stir the water around.

0:05:58 > 0:06:01Don't make any sort of whirlpools or anything like that.

0:06:01 > 0:06:02- No whirlpool?- Nope.

0:06:02 > 0:06:05As the egg goes in, it goes down into the water.

0:06:05 > 0:06:08And it sets and then it comes back up again before it hits the bottom.

0:06:08 > 0:06:11If it hits the bottom, it goes flat and splays out.

0:06:11 > 0:06:14Those eggs are going to take about two minutes.

0:06:14 > 0:06:16So, now to plate everything up.

0:06:20 > 0:06:22And then the egg comes out.

0:06:25 > 0:06:27Poached eggs, crispy bacon and hash browns.

0:06:27 > 0:06:29Mm!

0:06:39 > 0:06:41Nice breakfast.

0:06:41 > 0:06:43Fantastic challenge.

0:06:43 > 0:06:45Let's hope we get a few as good as that.

0:06:45 > 0:06:47Let's see what our celebrities can do.

0:06:47 > 0:06:49Shall we get the first one in?

0:06:53 > 0:06:56First up is Radio 1 DJ Dev.

0:06:58 > 0:07:02So far in the competition, Dev's ambition has impressed.

0:07:02 > 0:07:05But he can often take on too much.

0:07:05 > 0:07:07Just take a bit of a reality check,

0:07:07 > 0:07:12because you can achieve good food by not throwing so much at it.

0:07:13 > 0:07:16Best-case scenario, I go in there,

0:07:16 > 0:07:18John's, like, undone a couple of buttons,

0:07:18 > 0:07:20he's nice and relaxed,

0:07:20 > 0:07:21he's maybe got a little glass of red,

0:07:21 > 0:07:24he's dimmed the lights a little bit, making it sort of sound like a date.

0:07:26 > 0:07:27It's probably not going to be like that.

0:07:27 > 0:07:31But just that whole scenario has made me feel a lot better.

0:07:31 > 0:07:35Dev, underneath this cloth are six ingredients,

0:07:35 > 0:07:40- and we would like you to try and identify them and write them down on that bit of paper.- OK.

0:07:42 > 0:07:45What is that? Like a Velociraptor egg.

0:07:46 > 0:07:47I eat a lot of foods.

0:07:47 > 0:07:50I don't know how well that translates into knowing about food.

0:07:52 > 0:07:56I've a feeling that's about to become quite clear in the next couple of minutes.

0:08:02 > 0:08:06You're a... You're a thingy mushroom, aren't you?

0:08:06 > 0:08:08A... Ah! It's on the tip of my tongue!

0:08:08 > 0:08:10OK, maybe if I...

0:08:10 > 0:08:14It's like your listeners. You can't hear them.

0:08:14 > 0:08:15A "C", maybe?

0:08:15 > 0:08:16A...

0:08:16 > 0:08:18- Keep going, keep going!- Chest...

0:08:18 > 0:08:20- Yes!- Yeah!- Chestnut mushroom?

0:08:20 > 0:08:22No! No!

0:08:22 > 0:08:24OK, I'm stuck.

0:08:24 > 0:08:26I've never seen this before.

0:08:26 > 0:08:28- OK.- I don't know what that one is.

0:08:28 > 0:08:30All right. I'll tell you what, Dev?

0:08:30 > 0:08:33That's pretty good. You've got all of those eggs right.

0:08:33 > 0:08:35Oh, have I? Oh, awesome!

0:08:35 > 0:08:37- Chestnut.- Oh, I did get it right!

0:08:37 > 0:08:38Yes! OK, good.

0:08:38 > 0:08:41- Happy?- I am.- I don't know what's happening in your life, Dev,

0:08:41 > 0:08:44but I don't think you should get that happy over a mushroom.

0:08:44 > 0:08:45I need a new hobby or something.

0:08:45 > 0:08:48Right. You've got four out of six right, Dev.

0:08:48 > 0:08:50That's a good score.

0:08:50 > 0:08:54- All right.- This next bit is the skills test.

0:08:54 > 0:08:56And it's all about breakfast.

0:08:56 > 0:08:59We would like you to make for us poached eggs,

0:08:59 > 0:09:02crispy bacon and hash browns.

0:09:02 > 0:09:03Dev, off you go.

0:09:03 > 0:09:05- You've got 12 minutes.- I have 12 minutes?

0:09:06 > 0:09:08I've never made a hash brown before.

0:09:08 > 0:09:12- No!- So, the hash brown is going to be a guess.

0:09:12 > 0:09:16I'm going to shred this potato and a bit of that onion.

0:09:24 > 0:09:27Don't know how I'm going to bind it all together. Maybe with some egg?

0:09:38 > 0:09:42Ah! Oh, my goodness. That was a total disaster.

0:09:44 > 0:09:45Bacon.

0:09:53 > 0:09:54Six minutes gone, Dev.

0:09:55 > 0:09:57- Ah!- Don't burn yourself.

0:09:57 > 0:09:59Don't burn my finger either.

0:09:59 > 0:10:02- We want poached egg, not poached Dev.- Right.

0:10:03 > 0:10:05OK. What are you doing that for?

0:10:07 > 0:10:10I just want to drain off some of this oil.

0:10:10 > 0:10:13I wouldn't do it at home. I'm only showing off in front of you guys.

0:10:15 > 0:10:17I might not even use a plate at home.

0:10:33 > 0:10:34Good morning.

0:10:39 > 0:10:41That's a quite smart-looking plate.

0:10:43 > 0:10:45Perfect egg.

0:10:51 > 0:10:56Now, those hash browns that you cooked with an egg are light and fluffy

0:10:56 > 0:10:57and really rather nice.

0:10:57 > 0:11:01Unless you get a dirty great chunk of onion.

0:11:01 > 0:11:03You know what, I think it's a good job.

0:11:03 > 0:11:06I think you should be really happy with this.

0:11:06 > 0:11:08- Thank you very much.- Well done, Dev!

0:11:08 > 0:11:10Cheers. Thank you very much, guys.

0:11:24 > 0:11:26He did a good job on both tests.

0:11:26 > 0:11:29Knowledge and skill.

0:11:29 > 0:11:32- Good old Dev.- There's definitely room for improvement.

0:11:32 > 0:11:35My only regret is that I didn't get to eat any of it when I finished cooking.

0:11:40 > 0:11:44Next is performer and radio presenter Debbie McGee.

0:11:45 > 0:11:48Last time, she impressed with her flavours.

0:11:48 > 0:11:51But her dishes sometimes lacked ambition.

0:11:52 > 0:11:56I'm a little disappointed you didn't put more work and effort into your

0:11:56 > 0:11:58- dessert.- Show us a bit of skill.

0:12:01 > 0:12:04I've been told there's no hiding behind this challenge

0:12:04 > 0:12:07and I can't blag my way through.

0:12:07 > 0:12:10I can usually do one or the other. So, well,

0:12:10 > 0:12:14I don't know.

0:12:14 > 0:12:16Ta-da!

0:12:16 > 0:12:20- That's brilliant!- With nothing moved, if you've noticed.

0:12:20 > 0:12:22Yeah, yeah, yeah. Don't make them disappear, all right?

0:12:22 > 0:12:24- Just...- Yeah.- ..identify them.

0:12:28 > 0:12:31I mean... I don't know.

0:12:31 > 0:12:34Ostrich is the only thing I can think of that can have a bottom that big!

0:12:36 > 0:12:39If I spell it incorrectly, do I still get the point if it's right?

0:12:39 > 0:12:41No, no.

0:12:42 > 0:12:44You know, I feel like I've gone back to school.

0:12:44 > 0:12:48My goodness, the headmaster's waiting there with his cane.

0:12:49 > 0:12:50Quite frightening!

0:12:54 > 0:12:57Do I get more points if my writing's neat?

0:12:57 > 0:12:58- Yeah.- OK.- Yeah, you really do.

0:12:58 > 0:13:02- Don't worry about the cooking. - All right.

0:13:04 > 0:13:06I just don't like the feel of that.

0:13:07 > 0:13:13Squeaky. I will name it Big Fungi.

0:13:13 > 0:13:15Hey!

0:13:20 > 0:13:23You've got those three eggs absolutely right.

0:13:23 > 0:13:25- Well done.- Thank you. - Now, these mushrooms.

0:13:25 > 0:13:28- Right.- Chanterelle or girolle. Correct.

0:13:28 > 0:13:29Chestnut.

0:13:29 > 0:13:31- Oh!- Correct.

0:13:31 > 0:13:34Big Fungi? Absolutely correct.

0:13:34 > 0:13:36- No!- No.

0:13:36 > 0:13:37It's an oyster mushroom.

0:13:38 > 0:13:41Oh, oyster. I have heard of an oyster one.

0:13:41 > 0:13:43- That's five out of six. - Yeah, hey! Good, eh?

0:13:43 > 0:13:45Now, for a skills test.

0:13:45 > 0:13:48We would like you to make for us crispy bacon,

0:13:48 > 0:13:50poached eggs and hash browns.

0:13:50 > 0:13:52Off you go. 12 minutes, Debbie.

0:14:02 > 0:14:05I'm just going to quickly get as much of this peel off.

0:14:05 > 0:14:07I'm not going to leave much of the potato left.

0:14:07 > 0:14:08I'll just scrub it off.

0:14:17 > 0:14:18- Feeling happy?- Yep.

0:14:20 > 0:14:21These are cooking OK.

0:14:35 > 0:14:36Six minutes left.

0:15:00 > 0:15:03I've never seen anybody turn a poached egg before.

0:15:03 > 0:15:05I'm only doing it because they haven't cooked

0:15:05 > 0:15:07and I know we haven't got time. Or otherwise, if I was at home,

0:15:07 > 0:15:10I'd put a lid on and wait till I see them cooked.

0:15:10 > 0:15:12They'll still taste as good.

0:15:22 > 0:15:26It's OK. Hash brown's a little bit off-putting.

0:15:26 > 0:15:27Oh, dear.

0:15:34 > 0:15:37Love your bacon. Hash browns are a disaster.

0:15:38 > 0:15:39Yep.

0:15:39 > 0:15:40The name suggests something.

0:15:40 > 0:15:43It should be brown. That's what's commonly known as black.

0:15:43 > 0:15:45Mm. Sad.

0:15:45 > 0:15:46There's onion in a hash brown.

0:15:46 > 0:15:49- We left you an onion.- Oh, is there? - We put an onion up there.

0:15:49 > 0:15:52Poached egg really needs to be cooked in quite a lot of water.

0:15:52 > 0:15:55And because there wasn't enough water in the pan, it can't poach.

0:15:55 > 0:15:58So it was never going to cook on top.

0:15:58 > 0:16:00You did all right on your skills test.

0:16:00 > 0:16:03You did amazingly well on your knowledge.

0:16:03 > 0:16:05- Good effort!- Thank you.

0:16:14 > 0:16:17You know what? I am enthused by Debbie.

0:16:17 > 0:16:19I think that's a decent round for Debbie.

0:16:19 > 0:16:22I don't think I was a complete disaster in their eyes.

0:16:22 > 0:16:25And they were quite impressed with my knowledge.

0:16:25 > 0:16:29But I just feel a bit stupid,

0:16:29 > 0:16:31that I really should have applied my brain.

0:16:31 > 0:16:33They said poach.

0:16:33 > 0:16:35I should have poached it in deep water.

0:16:40 > 0:16:44Next up, it's S Club 7 singer Rachel Stevens.

0:16:46 > 0:16:48After a shaky start...

0:16:48 > 0:16:50You ran out of time. You got in a bit of a panic.

0:16:50 > 0:16:53But you know what? At least you've got something up that is edible.

0:16:53 > 0:16:55..she made amends.

0:16:55 > 0:16:57I think the flavours are great, Rachel.

0:16:59 > 0:17:02- How you doing, Rachel? You all right?- I'm nervous!

0:17:02 > 0:17:05- Well, you look a bit nervous. - Yeah. It's the not knowing.

0:17:05 > 0:17:08I think the fact that we're going in on our own,

0:17:08 > 0:17:11spotlight totally on us, is just scary.

0:17:11 > 0:17:17What we've got under this cloth are six ingredients we'd like you to try

0:17:17 > 0:17:19- and identify...- OK. - ..and write down.

0:17:28 > 0:17:29What is that mushroom?

0:17:32 > 0:17:34I just don't know what that is.

0:17:34 > 0:17:38Knowledge and skill. Two really scary words when it comes to me and

0:17:38 > 0:17:39cooking.

0:17:41 > 0:17:44Who knows? I have no clue how I'm going to do.

0:17:44 > 0:17:45What is that?

0:17:45 > 0:17:47It's a mushroom.

0:17:47 > 0:17:49- I don't know what mushroom.- Right.

0:17:50 > 0:17:53Right, are you happy to move on?

0:17:53 > 0:17:55Yes.

0:17:57 > 0:17:59Let me tell you something. You know your eggs.

0:17:59 > 0:18:01- Yes?- Do you know what you don't know?

0:18:01 > 0:18:03You don't know your mushrooms.

0:18:03 > 0:18:05No. No, I don't.

0:18:05 > 0:18:08Our skills test is all about breakfast.

0:18:08 > 0:18:10OK. I love my breakfasts.

0:18:10 > 0:18:15Fabulous. So, we would like you to make for us, please, hash browns,

0:18:15 > 0:18:17poached eggs and crispy bacon.

0:18:17 > 0:18:18- Off you go.- OK.

0:18:27 > 0:18:29See, you do know what you're doing, Rachel.

0:18:29 > 0:18:31My instinct was to grate it.

0:18:32 > 0:18:35So I've just got to learn to trust my instincts.

0:18:35 > 0:18:36I know it's got onion in it.

0:18:46 > 0:18:48You've got five minutes, Rachel.

0:18:48 > 0:18:50- OK.- In that time, you've got to cook the bacon,

0:18:50 > 0:18:53finish off your hash browns and poach some eggs.

0:18:54 > 0:18:56Have you poached eggs before?

0:18:56 > 0:18:58No, I haven't. But I know vinegar goes in with it.

0:18:58 > 0:18:59Great.

0:19:08 > 0:19:10Someone order one well done?

0:19:14 > 0:19:16You've got 90 seconds, OK?

0:19:16 > 0:19:18Going to get my eggs off.

0:19:32 > 0:19:34Beautiful. Not.

0:19:44 > 0:19:45Perfect.

0:19:51 > 0:19:53I'm going to call you Ferocious Rachel from now on.

0:19:53 > 0:19:57- OK.- Because there's so much ferocious heat going on that you had no control.

0:19:57 > 0:20:01And the ferocious heat has ended up with the outside of your hash

0:20:01 > 0:20:03brown being dark and burnt.

0:20:03 > 0:20:06- Yep.- The outside of your bacon being dark and burnt.

0:20:06 > 0:20:09But I have to say, I think your poached egg's fantastic.

0:20:09 > 0:20:11I'm all right with your bacon. Love your poached eggs.

0:20:11 > 0:20:12Your hash browns are awful.

0:20:12 > 0:20:14- Sad.- Awful.- Yeah, yeah.

0:20:14 > 0:20:16- Awful. Awful!- Thanks, Rachel.

0:20:16 > 0:20:18Thank you.

0:20:26 > 0:20:29Hallelujah! Oh, my gosh!

0:20:31 > 0:20:34- OK.- I'm really impressed with her poached eggs.

0:20:35 > 0:20:38Room for improvement, but she did OK.

0:20:38 > 0:20:41I feel really relieved. I feel really happy.

0:20:41 > 0:20:42I feel I've got a buzz from it.

0:20:42 > 0:20:45And I'm definitely making breakfast tomorrow morning.

0:20:45 > 0:20:47That's for sure. I'm going to make a good fry-up.

0:20:47 > 0:20:49My husband's going to be very happy with that.

0:20:52 > 0:20:56Finally, its Olympic gold medal swimmer Becky Adlington.

0:21:00 > 0:21:03She has shown talent with some tasty dishes.

0:21:05 > 0:21:07You may not have an eye for presentation,

0:21:07 > 0:21:09but you have got a very sound palate.

0:21:09 > 0:21:10Both your dishes taste very good.

0:21:14 > 0:21:16I am competitive! Obviously, being an athlete.

0:21:16 > 0:21:20But at the same time, I just don't have the confidence at cooking.

0:21:20 > 0:21:22But I will always try my best.

0:21:29 > 0:21:31I've no clue on these two.

0:21:31 > 0:21:32It's a mushroom.

0:21:33 > 0:21:38I don't have much knowledge and I really don't have much skill, so

0:21:38 > 0:21:40I'm just trying to just survive, really.

0:21:43 > 0:21:45What do I do if I have no clue?

0:21:45 > 0:21:47So, you don't know the mushrooms at all?

0:21:47 > 0:21:50Pointless even trying a guess, right?

0:21:50 > 0:21:51OK, what about the eggs?

0:21:52 > 0:21:55What's that big? Like,

0:21:55 > 0:22:00that is, decent to push that out.

0:22:00 > 0:22:01What bird?

0:22:01 > 0:22:03An emu?

0:22:04 > 0:22:07I'd say this is something little like a duck.

0:22:09 > 0:22:11That's not great. You managed to get one.

0:22:11 > 0:22:14- Yeah.- Which is the chestnut mushroom, which is a little disappointing.

0:22:15 > 0:22:17That's the quail's egg.

0:22:17 > 0:22:18That was laid...

0:22:20 > 0:22:22- ..by an ostrich.- Ah.

0:22:22 > 0:22:24This bit, skills test.

0:22:24 > 0:22:27We would like you to make for us hash browns...

0:22:29 > 0:22:30..poached eggs

0:22:30 > 0:22:32and crispy bacon.

0:22:32 > 0:22:3412 minutes, Becky. Off you go.

0:22:42 > 0:22:44Oh! Sorry.

0:22:47 > 0:22:48What did you just put in that water?

0:22:48 > 0:22:53I put a bit of salt because I don't like salt on my eggs at the end.

0:22:54 > 0:22:57Guessing the hash brown's got onion in. No idea.

0:23:13 > 0:23:14Add butter to everything.

0:23:16 > 0:23:18Five minutes gone. You've got seven minutes left.

0:23:18 > 0:23:22This I'm just going to put in the pan, because it's got fat on that it'll...

0:23:22 > 0:23:24It should just crisp.

0:23:45 > 0:23:47Time's up. Well done.

0:23:56 > 0:24:01I have to tell you. The bacon you did, it's absolutely perfect.

0:24:01 > 0:24:03Your poached eggs. Use a tiny bit of vinegar rather than salt.

0:24:12 > 0:24:13Your bacon's crispy.

0:24:13 > 0:24:15Your flavour in your hash browns, absolutely right.

0:24:15 > 0:24:17The texture's not quite there.

0:24:17 > 0:24:19I think you should be happy with yourself.

0:24:19 > 0:24:21Bacon is absolutely perfect.

0:24:21 > 0:24:23You've done OK with this skills test.

0:24:23 > 0:24:26Your knowledge test was disappointing.

0:24:29 > 0:24:31- Thank you very much, Becky. - Thank you!

0:24:38 > 0:24:42That definitely wasn't my cup of tea on challenge, that's for certain.

0:24:42 > 0:24:44It was tough. But I did all I could.

0:24:46 > 0:24:49I think they've all done OK.

0:24:49 > 0:24:50No disasters.

0:24:50 > 0:24:52We had two really good hash browns.

0:24:52 > 0:24:55One from Dev, one from Becky.

0:24:55 > 0:25:00We had one really good knowledge round and that was Debbie.

0:25:00 > 0:25:02I think Rachel's got a little bit of work to do.

0:25:02 > 0:25:04Her knowledge wasn't fantastic.

0:25:04 > 0:25:06And her skills were lacking a little bit.

0:25:06 > 0:25:09I believe these four are realising what this competition is all about and

0:25:09 > 0:25:11that we are ramping up the pressure.

0:25:11 > 0:25:13I really hope they're ready for what comes next.

0:25:13 > 0:25:16Because what comes next, John, is big.

0:25:16 > 0:25:18It's big. They're going to have to take off the handbrake,

0:25:18 > 0:25:21change gear and put their foot flat to the floor.

0:25:27 > 0:25:31It's early morning, and Debbie, Rachel,

0:25:31 > 0:25:36Becky and Dev are travelling to Weybridge in Surrey to face their most

0:25:36 > 0:25:37daunting challenge yet.

0:25:59 > 0:26:00Ha-ha-ha-ha!

0:26:05 > 0:26:07Aaargh!

0:26:16 > 0:26:18Just brilliant!

0:26:24 > 0:26:26Loved it!

0:26:31 > 0:26:33- Come on, you.- Oh, mate!

0:26:33 > 0:26:35We've got work to do.

0:26:36 > 0:26:38Right!

0:26:38 > 0:26:41Welcome - while I get my breath back -

0:26:41 > 0:26:44to the very historic, lovely Brooklands.

0:26:44 > 0:26:50The site of the first motor racing circuit in 1907.

0:26:50 > 0:26:57Also, home to the first ever British Grand Prix in 1926.

0:26:57 > 0:27:02Now, it's the home of one of the oldest motorcar manufacturers in the

0:27:02 > 0:27:04world. Mercedes-Benz.

0:27:05 > 0:27:10Today, you have the honour of preparing lunch for the drivers,

0:27:10 > 0:27:14mechanics and support staff here at Brooklands.

0:27:16 > 0:27:18Your job today is huge.

0:27:18 > 0:27:21Between you, you are going to be feeding 80 people for lunch.

0:27:23 > 0:27:24Two teams today.

0:27:24 > 0:27:27Dev and Becky, you guys are going to be working together.

0:27:29 > 0:27:33Rachel and Debbie, you are also a team.

0:27:33 > 0:27:36You've got two-and-a-half hours until lunch is served.

0:27:36 > 0:27:38And it's all down to you.

0:27:38 > 0:27:39Good luck! Off you go!

0:27:48 > 0:27:52This is one of those days where our four are going to be truly tested.

0:27:52 > 0:27:55We're going to test their ability to focus, to work together,

0:27:55 > 0:27:58to plan ahead and to cook in volume.

0:27:58 > 0:28:02It's whether they can make it work in pairs, in teams.

0:28:04 > 0:28:08The celebrities will be working under head chef Sarah Everett.

0:28:08 > 0:28:12- Hey!- Hello. - Hello!- Good morning, guys!

0:28:12 > 0:28:15- Hello. Morning!- How are you all feeling? You feeling nervous?- Yeah.

0:28:15 > 0:28:20Good, good. I've got some lovely ingredients for you to choose from, all fresh today.

0:28:20 > 0:28:22You've got ten minutes to think of your menu.

0:28:22 > 0:28:24That's it, guys. Let's go!

0:28:24 > 0:28:26- OK, thank you.- Thank you. Thank you!

0:28:26 > 0:28:31Each team will have two-and-a-half hours to create 40 meat or fish

0:28:31 > 0:28:37and 20 vegetarian main courses as well as 50 portions of dessert.

0:28:37 > 0:28:41The larder includes diced lamb, minced beef,

0:28:41 > 0:28:44whole chickens, salmon,

0:28:44 > 0:28:46a range of fruit and vegetables...

0:28:48 > 0:28:51..and a selection of herbs and spices.

0:28:51 > 0:28:54I thought we'd do a Thai vegetable curry. Because there's coconut milk.

0:28:54 > 0:28:57They must have some curry paste and things like that we can use.

0:28:57 > 0:28:58Yeah.

0:28:58 > 0:29:00It's deciding on what the meat or fish...

0:29:00 > 0:29:02- Now, I'm really...- Casserole?

0:29:02 > 0:29:04We could do a casserole.

0:29:04 > 0:29:07I mean, I was trying to think of something to do with the salmon.

0:29:07 > 0:29:11- Are you good with casseroles? - Well...- I'm good with salmon.

0:29:11 > 0:29:13I don't know how we're going to do it in the time.

0:29:13 > 0:29:16It's an awful lot to cook between two people.

0:29:16 > 0:29:19- I don't know. What do you think? - Quite a challenge today.

0:29:19 > 0:29:23But, you know, it's going to make Christmas a doddle, right?

0:29:23 > 0:29:26Oh, there is risotto rice so we could do mushroom risotto.

0:29:26 > 0:29:29- Oh, OK.- Today's challenge is just

0:29:29 > 0:29:31crazy, to be honest!

0:29:31 > 0:29:33Both me and Dev are a bit like, "Ah!"...

0:29:33 > 0:29:35deer in headlights, not really knowing what to do.

0:29:35 > 0:29:38I reckon we do an apple and blackberry crumble.

0:29:38 > 0:29:41- Uh-huh.- How do you feel about that?

0:29:41 > 0:29:44Yeah, I've never made a crumble before.

0:29:44 > 0:29:47You thinking of anything else with puddings?

0:29:47 > 0:29:51I've made like a blueberry...

0:29:51 > 0:29:54Not blueberry, sorry. Like a plum and apple pie before.

0:29:54 > 0:29:57But, do you know, if you're confident making a crumble then that's...

0:29:57 > 0:29:59I think we should do that. You know,

0:29:59 > 0:30:02most amount of people I've ever cooked for, four, maybe five.

0:30:02 > 0:30:04It's quite a big racetrack.

0:30:04 > 0:30:07I reckon I could run quite far before anyone caught me.

0:30:07 > 0:30:08Um...

0:30:08 > 0:30:10All right, guys. What are your ideas?

0:30:10 > 0:30:14Right, so for desserts we're thinking of doing a berry pavlova.

0:30:14 > 0:30:16And you're going to get that done on time?

0:30:16 > 0:30:20Well, I think we could, yeah. Because if we get...

0:30:20 > 0:30:23We'll have to. For the vegetable option...

0:30:23 > 0:30:26- Yeah.- ..we were thinking a vegetable curry.

0:30:26 > 0:30:30- A Thai vegetable curry.- And then for the main course,

0:30:30 > 0:30:32we've just become a bit stumped.

0:30:32 > 0:30:34Right, OK. So you need a bit more time on thinking about that?

0:30:34 > 0:30:36- Yeah, yeah.- Just for the meat. Right.

0:30:36 > 0:30:38Guys, what are your options?

0:30:38 > 0:30:40So we're doing a mushroom risotto.

0:30:40 > 0:30:43- Yep.- And then we're going to do

0:30:43 > 0:30:46probably a crumble with some custard for dessert.

0:30:46 > 0:30:48What crumble are you doing?

0:30:48 > 0:30:51We're thinking so far apple and blackberry.

0:30:51 > 0:30:54- Nice.- We're a little stuck on the meat dish.

0:30:54 > 0:30:57Yeah, we could do lamb tagine with couscous.

0:30:57 > 0:30:59Perfect.

0:31:04 > 0:31:08They've got to get their heads down. They've got to roll their sleeves up.

0:31:08 > 0:31:13The only way to succeed in this situation is to plan first and then graft.

0:31:13 > 0:31:15And seriously graft.

0:31:16 > 0:31:20Becky gets straight to work on their lamb tagine main.

0:31:20 > 0:31:22Never used one of these.

0:31:22 > 0:31:23But put some oil in.

0:31:23 > 0:31:27I think it's just for cooking massive quantities of food.

0:31:30 > 0:31:32It's hot. Really hot.

0:31:32 > 0:31:36She mixes lamb, onions, tomatoes and spice

0:31:36 > 0:31:39before it cooks for two hours.

0:31:39 > 0:31:42It's a little pushy with time with the lamb.

0:31:42 > 0:31:44It does take a good two hours to cook.

0:31:44 > 0:31:46And they've got two-and-a-half hours to do it in.

0:31:46 > 0:31:48So, it will be tight. Very, very tight.

0:31:48 > 0:31:51I think the fact that this is cooking for a long time is a good thing.

0:31:51 > 0:31:52It's going to be really tender.

0:31:55 > 0:31:58Meanwhile, Dev is tackling their vegetarian dish.

0:31:58 > 0:32:03I've taken up the job of prepping for our mushroom risotto.

0:32:03 > 0:32:06Which means lots of mushrooms.

0:32:08 > 0:32:1120 minutes have passed, and across the kitchen,

0:32:11 > 0:32:15Debbie and Rachel still haven't decided on their main course.

0:32:15 > 0:32:19So we could just do a salmon in like a creamy sauce with dill or something like that?

0:32:19 > 0:32:22- Yeah.- That type of thing with a mashed potato?

0:32:22 > 0:32:25Right, OK. Then with the salmon, if this is OK with you...

0:32:25 > 0:32:27- Yeah.- If we do salmon,

0:32:27 > 0:32:30put the tomato paste over it so it's soaking through.

0:32:30 > 0:32:33And then do you have breadcrumbs?

0:32:33 > 0:32:35- Yes.- We could sprinkle breadcrumbs over the top.

0:32:35 > 0:32:38- Yeah.- And that's... It's actually easy.

0:32:38 > 0:32:39But it's really tasty.

0:32:39 > 0:32:43- And we could do that. - Sounds different.- OK.

0:32:43 > 0:32:46Guys, if you don't start moving, we will run out of time.

0:32:47 > 0:32:50With the salmon main finally decided,

0:32:50 > 0:32:54Debbie's first job is to make the pavlova.

0:32:54 > 0:32:58This is a task I could cope with if I had a couple of days to do it in.

0:32:58 > 0:33:00I'm not frightened of what we are cooking or anything.

0:33:00 > 0:33:03It's just the quantity and preparing it.

0:33:06 > 0:33:09Meanwhile, Rachel is taking charge of the vegetarian dish,

0:33:09 > 0:33:13chopping the veg and making a paste for the Thai green curry.

0:33:14 > 0:33:17I've made like a Thai sauce, like a Thai dressing.

0:33:17 > 0:33:19But I've never made a Thai curry.

0:33:19 > 0:33:21Crazy!

0:33:21 > 0:33:24And she's not feeling confident.

0:33:24 > 0:33:26- Debbie?- Yeah?

0:33:26 > 0:33:28I just don't know the quantities of the chillies.

0:33:28 > 0:33:30Obviously, I don't want to make it too...

0:33:30 > 0:33:31Well, we're making 20 portions.

0:33:31 > 0:33:35So think how much you'd put in if you were just cooking for two or four.

0:33:37 > 0:33:40- Right.- Debbie and Rachel are a little behind at the moment.

0:33:40 > 0:33:43I think Debbie's taking control of the Debbie team.

0:33:43 > 0:33:46Be interested to see what comes out for lunch.

0:33:46 > 0:33:51Don't put the chillies in the paste, because we can't guarantee we'll get it right.

0:33:51 > 0:33:53I'm just feeling my way through.

0:33:53 > 0:33:57It's probably not the most sensible thing, to make something that you've never cooked before.

0:33:57 > 0:34:00So, I'm totally out of my depth, really.

0:34:02 > 0:34:05While Rachel carries on with the curry,

0:34:05 > 0:34:08Debbie's almost finished making the dessert.

0:34:10 > 0:34:15How are you going to get a 50-portion dessert out of those four trays of pavlova?

0:34:15 > 0:34:18I was going to do five with ten portions.

0:34:18 > 0:34:19- Yes.- Out of each.

0:34:19 > 0:34:23I'm really trying not to panic and think things through today.

0:34:23 > 0:34:26But in my head - I haven't written it down -

0:34:26 > 0:34:28it's getting the pavlova in the oven.

0:34:28 > 0:34:31It seems, Debbie, like you may be in control of all this.

0:34:31 > 0:34:33Only a little bit.

0:34:33 > 0:34:36Sorry, I'm trying to think that I need to get back to my cooking.

0:34:40 > 0:34:44On the other team, with the lamb tagine cooking down...

0:34:46 > 0:34:50..Becky has moved on to stewing apples for the crumble.

0:34:50 > 0:34:53I think I've just burned them.

0:34:54 > 0:34:58While Dev is still chopping veg for the mushroom risotto.

0:34:58 > 0:35:00I'm being 100% honest.

0:35:00 > 0:35:02It's all I've done since we've started.

0:35:04 > 0:35:06Dev, how are you feeling working with Becky?

0:35:06 > 0:35:09I feel quite relaxed that Becky's in my corner.

0:35:09 > 0:35:11She's used to performing under incredible pressure.

0:35:11 > 0:35:14She seemed to sort of take the lead quite early on.

0:35:14 > 0:35:16And so, I'm quite happy to just sit back a little bit.

0:35:16 > 0:35:18So, she's doing 40 portions of tagine.

0:35:18 > 0:35:20- Yeah.- 50 portions of dessert.

0:35:20 > 0:35:21Which is 90 portions.

0:35:21 > 0:35:24And you're doing 20 portions of risotto?

0:35:24 > 0:35:27Yeah, but look who's chopping up all these beautiful onions.

0:35:28 > 0:35:31I expected the Dev-Becky team to be both of them really,

0:35:31 > 0:35:33really ferocious and really trying very, very hard.

0:35:33 > 0:35:36It seems that Dev's taking a bit of a back seat

0:35:36 > 0:35:41and just letting Becky take on responsibility.

0:35:42 > 0:35:44With an hour gone,

0:35:44 > 0:35:48Rachel's finished the prep and is making a start on cooking the curry.

0:35:48 > 0:35:49I hope that's enough paste.

0:35:49 > 0:35:53She adds sweet potato and coconut milk.

0:35:53 > 0:35:58But team-mate Debbie has realised she hasn't made enough dessert.

0:36:00 > 0:36:06I'm a bit up against it at the moment because I haven't done enough pavlova to feed that many people.

0:36:06 > 0:36:12So by now, I would have wanted to have been doing the salmon.

0:36:12 > 0:36:15Right, Rachel and Debbie, I'm really concerned about your section.

0:36:15 > 0:36:17The salmon is still down the back of the kitchen.

0:36:17 > 0:36:19Rachel, you're just purely working on the vegetarians.

0:36:19 > 0:36:21We really need to speed up.

0:36:24 > 0:36:27Chef is right now concerned about Debbie and Rachel.

0:36:27 > 0:36:31In catering, being late is not an option.

0:36:31 > 0:36:33It's never an option.

0:36:33 > 0:36:36We're just, like, speeding it up now.

0:36:36 > 0:36:41But I think we're all right. I don't know. I really don't know.

0:36:50 > 0:36:53In addition to its premier motor racing history,

0:36:53 > 0:36:58Brooklands also houses a replica of the world's first patented automobile.

0:36:58 > 0:37:05The three-wheeled two-seater motor wagon was patented by Karl Benz in 1886

0:37:05 > 0:37:09and gave birth to a new global industry.

0:37:09 > 0:37:15Every day, up to 100 of the workforce eats lunch at the staff restaurant.

0:37:15 > 0:37:17I think there's a lot of pressure on the contestants today.

0:37:17 > 0:37:20I know the staff are very hungry and they're looking forward to

0:37:20 > 0:37:21some really good food.

0:37:21 > 0:37:24I'm just hoping it's going to be a big plateful.

0:37:24 > 0:37:27Because I'm absolutely starving.

0:37:27 > 0:37:31There's just one hour until service,

0:37:31 > 0:37:34and Dev's ready to start cooking his risotto.

0:37:34 > 0:37:36Because Becky's been smashing it with the other dishes,

0:37:36 > 0:37:40it sort of feels like the pressure's on a little bit.

0:37:40 > 0:37:42I just don't want to be the one that lets the side down.

0:37:42 > 0:37:46This is more risotto than I think I'd make in a year.

0:37:48 > 0:37:50- Dev!- Hello. - Hard, innit?- Yeah,

0:37:50 > 0:37:52and quite hot as well.

0:37:52 > 0:37:55I don't want to jinx myself, but I think I'm on time.

0:37:55 > 0:37:57Why's Becky got the bulk of the work, then?

0:37:57 > 0:38:00Is it because she's fitter and stronger than you?

0:38:00 > 0:38:03She certainly took the lead to begin with. I panicked a little bit.

0:38:03 > 0:38:05I don't deal with pressure very well.

0:38:05 > 0:38:07Becky was very focused, straight in there.

0:38:07 > 0:38:10I'm sorry you don't like pressure. But here, have it!

0:38:10 > 0:38:12- Because you've got it. - All right, thank you.

0:38:18 > 0:38:21On the other team, Debbie's pavlovas are out of the oven

0:38:21 > 0:38:25while Rachel's Thai curry is almost cooked.

0:38:27 > 0:38:28Oh! I think it needs more salt.

0:38:28 > 0:38:30OK.

0:38:30 > 0:38:33But they still haven't started their salmon main.

0:38:33 > 0:38:36Rachel's still working on the vegetarian, which she has been working on all morning.

0:38:36 > 0:38:39Debbie's still working on her pavlovas, which she's also been

0:38:39 > 0:38:42working on all morning. And nobody's working on the main course.

0:38:42 > 0:38:45Ah!

0:38:45 > 0:38:48Right, guys, you've got 50 minutes. 5-0.

0:38:48 > 0:38:52There should be service at 12:45. We really need to move now, please.

0:38:52 > 0:38:53Yes, Chef.

0:38:55 > 0:39:00Myself and my sous chef will have to jump in.

0:39:00 > 0:39:03While Debbie and Rachel are running behind,

0:39:03 > 0:39:05Becky's lamb tagine is almost ready.

0:39:08 > 0:39:11Looks nice and cooked. Smells amazing.

0:39:11 > 0:39:14So, yeah. I'm happy!

0:39:15 > 0:39:19- You're in charge, Becky. - I'm not! Not at all!

0:39:19 > 0:39:21- He says you are. - He's going to say that!

0:39:21 > 0:39:25He's surrounded by three women!

0:39:25 > 0:39:26Are you in front?

0:39:26 > 0:39:29Crumble's made, it just needs going in the oven.

0:39:29 > 0:39:31It's a lamb tagine, so that's cooking away.

0:39:31 > 0:39:32That needs nothing done to it.

0:39:32 > 0:39:35Between me and you, you might be on time.

0:39:35 > 0:39:38But if I were you, I'd keep your eye on that risotto.

0:39:38 > 0:39:41- OK.- Not that Dev's slow or anything.

0:39:41 > 0:39:43Yes, Dev! You've got this!

0:39:43 > 0:39:45But you seem faster.

0:39:45 > 0:39:47I am fast.

0:39:52 > 0:39:54Across the kitchen and with the help of a sous chef,

0:39:54 > 0:39:59Debbie's portioned 40 pieces of salmon and added a tomato paste topping.

0:39:59 > 0:40:03This is breadcrumbs to just give it some crunch.

0:40:03 > 0:40:05Right.

0:40:08 > 0:40:10They'll take 12 minutes to cook.

0:40:10 > 0:40:18But 80 hungry staff have already begun to gather outside the restaurant ready for lunch.

0:40:19 > 0:40:22I hope people will like it.

0:40:22 > 0:40:25Like when you bring your own dish to a barbecue or something?

0:40:25 > 0:40:26Ah! Ah!

0:40:28 > 0:40:30It's all right, it's fine!

0:40:33 > 0:40:34You've got ten minutes left.

0:40:34 > 0:40:37Food needs to be hot and on the pass in ten minutes.

0:40:37 > 0:40:39I'll just concentrate on cooking now.

0:40:39 > 0:40:40I'm not going to tell no more jokes.

0:40:43 > 0:40:44- They definitely look cooked.- Yeah.

0:40:44 > 0:40:46Let's cut through one.

0:40:46 > 0:40:48Because we know... No, it's not.

0:40:48 > 0:40:51- No, no, no, no.- No, it's not.

0:40:54 > 0:40:56Becky, taste that and see what you think, please.

0:40:59 > 0:41:01- Mmm.- Yeah?- Mmm.

0:41:01 > 0:41:04I need some oven gloves to get that salmon out.

0:41:04 > 0:41:06With just minutes to go before service,

0:41:06 > 0:41:10Becky checks the rice to go with the tagine.

0:41:14 > 0:41:17- Is it all right? - It's hard.

0:41:17 > 0:41:18Is it still a bit hard?

0:41:19 > 0:41:22- Should we leave it longer? - We've got to get it out.

0:41:25 > 0:41:28Debbie and Rachel, you're not ready at all.

0:41:28 > 0:41:29There's no dishes out.

0:41:29 > 0:41:30- Are you going to be on time? - We are, Chef.

0:41:30 > 0:41:34You've got two minutes. There's a whole queue waiting for you guys.

0:41:34 > 0:41:36Yes, Chef.

0:41:38 > 0:41:40Ah, it's really heavy!

0:41:46 > 0:41:48- Are you ready to go? - Oh, my God!

0:41:52 > 0:41:54Mm, smells delicious.

0:41:55 > 0:41:57- Debbie, how long? - Five minutes at the most.

0:41:57 > 0:41:58Most of ours is out.

0:41:58 > 0:42:01I've just got to get the salmon out.

0:42:11 > 0:42:13Custard high five.

0:42:17 > 0:42:19We are expecting very high standards.

0:42:19 > 0:42:21They do a really good job in there usually

0:42:21 > 0:42:25and a big array of choices and big smiles.

0:42:25 > 0:42:27So, yeah. High expectations.

0:42:28 > 0:42:32It's one o'clock, and the restaurant is open for service.

0:42:33 > 0:42:36- Hello!- Hello! - Welcome to our kitchen.

0:42:36 > 0:42:38Hi, guys, how's it going?

0:42:38 > 0:42:40- Hiya!- Can I have the lamb, please?

0:42:40 > 0:42:42- Sure.- Of course!- You want lamb as well, mate?

0:42:42 > 0:42:44Yes, lamb as well, please.

0:42:44 > 0:42:49Becky's lamb tagine with chickpeas and rice is an instant hit with the

0:42:49 > 0:42:51- diners.- That's overflowing a little bit there.

0:42:51 > 0:42:53Sorry!

0:42:53 > 0:42:55- Can I have lamb, please?- Of course.

0:42:55 > 0:42:58Which one of you lot do I speak to if I wanted a free car?

0:42:58 > 0:43:01This one!

0:43:01 > 0:43:03- Becky, is that all the tagine you've got?- No, we've got more.

0:43:03 > 0:43:06- What you after? - The lamb, please.

0:43:08 > 0:43:11- You've got a big queue there, Dev. - Oh, God. See, now you're making me nervous!

0:43:11 > 0:43:13Don't mean to make you nervous.

0:43:13 > 0:43:16Can I make you another one, please?

0:43:21 > 0:43:23I went for the lamb tagine. Very nice.

0:43:23 > 0:43:26The lamb's really tender. Very good food. Really happy.

0:43:26 > 0:43:30The lamb's cooked really nicely. It's very soft.

0:43:30 > 0:43:32Lovely with the chickpeas and some coriander.

0:43:32 > 0:43:34It's beautiful.

0:43:36 > 0:43:40The rice has all been mixed together, so there's half that's cooked, half that's not cooked.

0:43:40 > 0:43:41Chickpeas in there a great idea.

0:43:41 > 0:43:44She does graft, that Becky. I'll give her her due.

0:43:47 > 0:43:50Hello, what would you like? Thai or salmon?

0:43:50 > 0:43:52- I'll go for the salmon, please. - Salmon?

0:43:52 > 0:43:56You're quite a big chap so let's go for a bigger bit.

0:43:56 > 0:44:00Debbie and Rachel's salmon with a tomato and breadcrumb topping served

0:44:00 > 0:44:06with Cajun-spiced potatoes and vegetables is also proving popular.

0:44:06 > 0:44:09There we are, Josh. Hope you enjoy it!

0:44:09 > 0:44:11Anybody else for salmon?

0:44:12 > 0:44:14Potato?

0:44:17 > 0:44:19There we go.

0:44:21 > 0:44:23I had the salmon. It was really good.

0:44:23 > 0:44:25It was tasty. Well cooked. Yeah, it was nice.

0:44:25 > 0:44:28It's as good as we would normally have, because it is a good catering unit.

0:44:28 > 0:44:30- So, yeah.- Yeah, I shouldn't tell you,

0:44:30 > 0:44:32but it is my second portion.

0:44:32 > 0:44:39Right, because I enjoyed the salmon so much I had to go up and get a second.

0:44:39 > 0:44:40I like the salmon.

0:44:40 > 0:44:43I like that crust. I really like that tomato fruitiness,

0:44:43 > 0:44:46almost sweetness that goes with that salmon.

0:44:46 > 0:44:48- It's very nice indeed.- The salmon's cooked really nicely.

0:44:48 > 0:44:50For me, the whole thing is a bit dry.

0:44:50 > 0:44:52Needs a bit more of a sauce.

0:44:54 > 0:44:56- Hiya.- Can I have risotto, please?

0:44:56 > 0:44:58Oh, someone wants the risotto!

0:44:58 > 0:45:00For their vegetarian dish,

0:45:00 > 0:45:03Becky and Dev are offering wild mushroom risotto.

0:45:03 > 0:45:06I mean, I don't want to be biased, but I made the risotto.

0:45:06 > 0:45:07It's pretty special.

0:45:09 > 0:45:11I've got mushroom risotto here. Absolutely delicious.

0:45:11 > 0:45:13I'm actually more of a meat eater

0:45:13 > 0:45:15but this is absolutely delicious, very nice.

0:45:15 > 0:45:16The risotto is lovely.

0:45:16 > 0:45:20Had a really lovely flavour, really creamy as well.

0:45:20 > 0:45:23The risotto tastes pretty good, actually. The rice is cooked.

0:45:23 > 0:45:26There's a good flavour of the stock and seasoning.

0:45:26 > 0:45:30You can clearly identify the deeper, almost beefy mushroom flavour.

0:45:30 > 0:45:32Mushrooms are really tasty.

0:45:32 > 0:45:34The rice itself is flavoured very well.

0:45:34 > 0:45:35Not bad.

0:45:40 > 0:45:46Rachel and Debbie are offering a vegetable Thai curry with rice.

0:45:46 > 0:45:48- All looks very nice. - Thank you very much!

0:45:48 > 0:45:50- Thank you!- The rice is sticky.

0:45:50 > 0:45:56- It's meant to be.- Yeah. It's meant to be sticky rice.

0:45:56 > 0:45:59I went for the green Thai vegetable curry.

0:45:59 > 0:46:03Yeah, it's up to the standards I'm used to, because this is the type

0:46:03 > 0:46:06of food I eat. So, I'm pretty happy with my choice.

0:46:06 > 0:46:08The veggies are cooked quite nicely.

0:46:08 > 0:46:09You get the flavour of the coconut milk.

0:46:09 > 0:46:11I've got lime leaf.

0:46:11 > 0:46:13I've got a little bit of heat creeping up as well.

0:46:13 > 0:46:15Very nice. That rice is stodgy.

0:46:15 > 0:46:17It's thick and stodgy.

0:46:17 > 0:46:19That's the only problem.

0:46:20 > 0:46:22Nice! Look at that?

0:46:22 > 0:46:23Do you want a slice of rice?

0:46:23 > 0:46:24- Thanks.- Ha-ha-ha-ha!

0:46:28 > 0:46:29Right, that's it, guys. Well done. Clear down.

0:46:29 > 0:46:31Desserts out.

0:46:31 > 0:46:32- Thanks, Chef.- Thank you.

0:46:36 > 0:46:41For dessert, Becky and Dev have made apple and blackberry crumble served with custard.

0:46:41 > 0:46:42It was very nice.

0:46:42 > 0:46:48- Oh, thank you very much! - Oh, I didn't even ask. Sorry.

0:46:51 > 0:46:54- Custard?- Amazing, thank you.

0:46:54 > 0:46:59- Custard? Stop laughing at me! - I can't help it.

0:46:59 > 0:47:03- It's your new catchphrase. - Custard?- Thanks a lot.- Thank you.

0:47:09 > 0:47:10I ordered the crumble. It was lovely.

0:47:10 > 0:47:12It was very tasty.

0:47:12 > 0:47:13Everything blended together lovely.

0:47:13 > 0:47:16There wasn't anything that was lacking.

0:47:16 > 0:47:17Even the custard was lovely.

0:47:17 > 0:47:19The fruit was really chunky inside.

0:47:19 > 0:47:23Really sweet, soft enough, but it's not stodgy and mushy.

0:47:23 > 0:47:25So, the consistency is really, really good.

0:47:25 > 0:47:26I'm happy with that.

0:47:26 > 0:47:29You know me, I love vanilla custard.

0:47:29 > 0:47:32The sweetness of that against the natural, juicy, sweet fruit.

0:47:32 > 0:47:36I love that. However, I'd like a little bit more crumble.

0:47:36 > 0:47:40I want more of that buttery, oaty top.

0:47:40 > 0:47:43That dessert is the best thing that Dev and Becky made today.

0:47:43 > 0:47:44Lovely fruit which is hot.

0:47:44 > 0:47:47All the juice of the blackberries running through it.

0:47:47 > 0:47:49The custard, which is all smooth across it.

0:47:49 > 0:47:51And the crumble has got lots of vanilla and sugar.

0:47:51 > 0:47:54And sort of biscuit and butter.

0:47:54 > 0:47:55That's great.

0:47:55 > 0:47:59Debbie and Rachel have made raspberry and blueberry pavlova.

0:47:59 > 0:48:02- Extra cream? - Yes, please.

0:48:04 > 0:48:06Have a nice time!

0:48:08 > 0:48:10Decided to go for the pavlova today.

0:48:10 > 0:48:13And it's delicious! I would definitely have the pudding again.

0:48:13 > 0:48:15It was lovely.

0:48:16 > 0:48:18It was really good. This is my second lot.

0:48:18 > 0:48:20Meringue's really good, really chewy.

0:48:20 > 0:48:22Marshmallowy. So, I'm going to have seconds.

0:48:22 > 0:48:23Lovely, really good.

0:48:25 > 0:48:27Not bad. The base of that pavlova has a nice crunch.

0:48:27 > 0:48:29You've still got a little bit of chew in the middle.

0:48:29 > 0:48:33The cream is perfectly whipped and perfectly seasoned.

0:48:33 > 0:48:39I love the sharpness of those berries against the cream and the pavlova.

0:48:39 > 0:48:43I'm really pleased for Debbie and Rachel because they've got a dessert which is tasty.

0:48:45 > 0:48:50And some left over for us as well. That's for the car journey home.

0:48:50 > 0:48:52Woohoo! We got there!

0:48:52 > 0:48:56Brilliant, we got there.

0:48:58 > 0:49:02I think they've had a good day. I think they've had a bit of a wake-up call.

0:49:02 > 0:49:08Our four have come into this and they've realised that doing stuff in volume is never going to be easy.

0:49:08 > 0:49:11Debbie and Rachel needed help.

0:49:11 > 0:49:13Professional help they got there.

0:49:13 > 0:49:15They would never have got this done on their own.

0:49:15 > 0:49:17In saying, Debbie had some very,

0:49:17 > 0:49:21very nice menu ideas and that salmon was good.

0:49:22 > 0:49:29I enjoyed 80% of it. And the only bits I didn't enjoy were when I was really getting

0:49:29 > 0:49:32worried that we wouldn't get everything prepared.

0:49:32 > 0:49:35I really wouldn't want to have to cook for that many people every day.

0:49:35 > 0:49:38I think it's very, very hard.

0:49:40 > 0:49:43That was a crazy experience, really.

0:49:45 > 0:49:47We were quite late on a lot of things,

0:49:47 > 0:49:49but it all came together in the end.

0:49:52 > 0:49:55Becky and Dev worked hard. Certainly driven by Becky.

0:49:55 > 0:49:59I mean, Becky is an absolute dynamo in the kitchen.

0:50:01 > 0:50:05I am so proud of me and Dev. I think we just did so well.

0:50:05 > 0:50:08We cracked on, we got it done, we got it served,

0:50:08 > 0:50:11everything we planned to make, we made.

0:50:14 > 0:50:19The fact that we have now just fed 80 people is unbelievable.

0:50:19 > 0:50:21Pretty exhausted after all of that.

0:50:23 > 0:50:27It's so high octane, so intense.

0:50:27 > 0:50:29But, no, we got through, we got our dishes up there.

0:50:29 > 0:50:31The next round is really tough.

0:50:31 > 0:50:35It is all to play for, and they know it as well.

0:50:38 > 0:50:40With every round, with every different challenge,

0:50:40 > 0:50:42comes another twist and turn in this competition.

0:50:42 > 0:50:46Two of them will be going home. I can't call it.

0:51:00 > 0:51:02After two days of competition,

0:51:02 > 0:51:09these four celebrities now face one final challenge to decide who stays.

0:51:09 > 0:51:12Two of them will be going home.

0:51:12 > 0:51:14It is a competition, and I do want to get through.

0:51:14 > 0:51:20If it means that I have to kick over one of Rachel's dishes in order to get through, so be it, man.

0:51:20 > 0:51:24Maybe it is time to get a little bit ruthless.

0:51:24 > 0:51:26Oh, I would be really sad if I had to leave.

0:51:26 > 0:51:28I'm going to give it everything.

0:51:28 > 0:51:31I'm really loving it, and I want to go on in the competition.

0:51:31 > 0:51:33I really, really want to go through.

0:51:36 > 0:51:38I was a very nervous competitor in the Olympics.

0:51:38 > 0:51:41I can remember feeling so sick before I raced,

0:51:41 > 0:51:44I had to lie on the floor because I thought I was going to pass out.

0:51:44 > 0:51:46So, yeah, I'm bound to get nervous for this.

0:51:49 > 0:51:53My competitive spirit has come out, I have to say.

0:51:53 > 0:51:56I'll be really annoyed if I get kicked out today!

0:52:20 > 0:52:26Good to see you back. You are cooking for a place in the semifinal.

0:52:26 > 0:52:29You are presenting your food, not just to me and John,

0:52:29 > 0:52:32but for three invited guests,

0:52:32 > 0:52:35who understand this competition perfectly well,

0:52:35 > 0:52:40because they were all Celebrity MasterChef finalists.

0:52:40 > 0:52:41Reverend Richard Coles...

0:52:43 > 0:52:45..Rylan Clark-Neal...

0:52:46 > 0:52:49..and winner Kimberly Wyatt.

0:52:49 > 0:52:55Oh, you're going to have to be good to impress them, you really are.

0:52:55 > 0:52:58At the end of today, two of you will be semifinalists,

0:52:58 > 0:53:01which means that two of you will go home.

0:53:02 > 0:53:06Your own two courses, one hour and 15 minutes, let's cook.

0:53:15 > 0:53:19Previous Celebrity MasterChef finalists make brilliant judges,

0:53:19 > 0:53:23because they understand what it takes to succeed.

0:53:25 > 0:53:28Those three are demanding. Really demanding.

0:53:28 > 0:53:31They are not going to pull any punches. They are going to go for it.

0:53:39 > 0:53:42I would be overjoyed if I get through to the semifinals.

0:53:42 > 0:53:47It is just kind of a bit like going back to my old days of dancing competitions.

0:53:47 > 0:53:49And you've worked hard for it,

0:53:49 > 0:53:51so I do not want to fall off this stool.

0:53:51 > 0:53:53I want to go a bit higher!

0:53:56 > 0:54:00How do you feel about cooking for people that have done well in this competition?

0:54:00 > 0:54:03Well, today, I'm just trying to think of this as if, oh,

0:54:03 > 0:54:05I've got some friends coming over for lunch,

0:54:05 > 0:54:07and it would be like it would be at home,

0:54:07 > 0:54:12except I've got to do it quickly because they've all got to rush to work afterwards, or something.

0:54:12 > 0:54:14That's how I'm mentally attacking it.

0:54:14 > 0:54:15What are you making, Debbie?

0:54:15 > 0:54:19I'm making chicken with mushrooms in Marsala sauce with some mashed

0:54:19 > 0:54:24potato, carrots and broccoli. I'm doing bananas that I am going to cook in a rum sauce and tuck them

0:54:24 > 0:54:28- into a little crepe.- One of the things that we have said to you along the

0:54:28 > 0:54:31way is a bit of sparkle, a bit of zhuzh. Can you do that today?

0:54:31 > 0:54:32I think so, yeah.

0:54:32 > 0:54:35I'm going to do the mashed potatoes in little circles,

0:54:35 > 0:54:37and the broccoli, I thought instead of doing big florets,

0:54:37 > 0:54:39do some little ones.

0:54:39 > 0:54:42So I'm going to do my best for you boys, that's all I can say.

0:54:42 > 0:54:45- Little florets.- Yes. - You're our little floret.

0:54:52 > 0:54:57I think Debbie's idea of chicken breasts on mashed potato with a sweet Marsala sauce

0:54:57 > 0:55:00and herb-flavoured mushrooms is lovely.

0:55:02 > 0:55:04The fact is, she has got quite a lot to do.

0:55:04 > 0:55:06She has got to make a great Marsala sauce,

0:55:06 > 0:55:09good mashed potato, cook the chicken absolutely perfectly,

0:55:09 > 0:55:11make a decent, lovely, thin paper crepe.

0:55:11 > 0:55:15It is food that I think could be really tasty.

0:55:22 > 0:55:25As soon as I step into that kitchen, I go like

0:55:25 > 0:55:28this little schoolgirl in the playground that's like, urgh! And I go, like,

0:55:28 > 0:55:31just scared, and I just do stupid things.

0:55:31 > 0:55:33Ah!

0:55:33 > 0:55:35I've cut my finger.

0:55:35 > 0:55:37I kind of overthink everything and overplay it,

0:55:37 > 0:55:43I don't just stay calm and breathe and just go, "I know what I'm doing."

0:55:47 > 0:55:49How important is this round for you?

0:55:49 > 0:55:52I've not got much confidence in my cooking ability, as you guys know,

0:55:52 > 0:55:55so for me, it is just about trying to do something that I do cook at home.

0:55:55 > 0:55:58I'm not as fancy, I struggle with my presentation,

0:55:58 > 0:56:00but I will try and do my best.

0:56:00 > 0:56:03What are you making, Becky, that's going to get you a semifinal place?

0:56:03 > 0:56:08So, today I'm making lamb koftas with flatbread, and for pudding,

0:56:08 > 0:56:10I'm making rhubarb crumble and vanilla custard.

0:56:10 > 0:56:14- Whay! Are you going to make your own flatbreads?- I am, yes.

0:56:14 > 0:56:16Wow, and are you going to make proper custard?

0:56:16 > 0:56:17I am, yes.

0:56:17 > 0:56:19Do you know what I think is really good today?

0:56:19 > 0:56:22- You have got a smile on your face! - Oh, thank you.

0:56:22 > 0:56:23Good, enjoy it!

0:56:28 > 0:56:30Becky's food sounds good.

0:56:30 > 0:56:35Koftas have got to have a nice colour on the outside, be crispy on the outside,

0:56:35 > 0:56:38and still cooked all the way through but still be moist,

0:56:38 > 0:56:40and lots and lots of spices.

0:56:42 > 0:56:44Flatbreads have got to be puffed up a little bit,

0:56:44 > 0:56:46and coloured all the way through, not too thick,

0:56:46 > 0:56:49and cooked all the way so they are not stodgy.

0:56:53 > 0:56:56That is my absolute favourite pudding in the whole wide world,

0:56:56 > 0:56:57a rhubarb crumble and custard.

0:56:57 > 0:56:59I absolutely love it.

0:57:02 > 0:57:03It is food you want to eat,

0:57:03 > 0:57:07but how do you bring any presentation to those two things?

0:57:15 > 0:57:19I want to prove to John and Gregg that I can deliver really delicious food,

0:57:19 > 0:57:24but there is always things that can go wrong with cooking.

0:57:24 > 0:57:29I have just got to remember to just stay in control and breathe.

0:57:29 > 0:57:32What are your two dishes that are going to get you through to the semifinal?

0:57:32 > 0:57:34So, I'm making a pea soup to start,

0:57:34 > 0:57:40and I'm making a salmon with a wasabi mayonnaise and pistachio crust,

0:57:40 > 0:57:44cauliflower puree and green beans and leek.

0:57:44 > 0:57:46Rachel, are you enjoying the competition?

0:57:46 > 0:57:48I'm really enjoying it.

0:57:48 > 0:57:50The nerves really get to me, so I don't love that part of it.

0:57:50 > 0:57:53You performed live in front of how many people?

0:57:53 > 0:57:55I know, but it's so different.

0:57:55 > 0:57:59When you are doing something that you are so out of your comfort zone with and you don't do...

0:57:59 > 0:58:01You know, you know, so, yeah.

0:58:06 > 0:58:10I'll tell you what, this is really ambitious from Rachel.

0:58:10 > 0:58:13A pea soup, which has got to be green and vibrant, with celery,

0:58:13 > 0:58:18loads of seasoning and stock, so it has got a good flavour.

0:58:19 > 0:58:22Rachel's main course is a piece of salmon with mayonnaise across the top,

0:58:22 > 0:58:24wasabi and pistachio nuts.

0:58:24 > 0:58:28Odd combination. Pistachio nuts and cauliflower I get,

0:58:28 > 0:58:31but cauliflower and wasabi

0:58:31 > 0:58:34and salmon together with pistachio nuts and mayonnaise?

0:58:34 > 0:58:36I'm not quite sure.

0:58:41 > 0:58:43I'm a competitor, you know,

0:58:43 > 0:58:45throw me in at the deep end and I'll doggie paddle.

0:58:45 > 0:58:49I'll make it to the side somehow.

0:58:49 > 0:58:51I want to show them I'm a good all-rounder,

0:58:51 > 0:58:53I'm not just good at one or two aspects of cooking,

0:58:53 > 0:58:56I'm fairly decent at most of them.

0:58:58 > 0:58:59What are you making?

0:58:59 > 0:59:05I'm going to do a lamb bhuna with rice and also a chocolate brownie cake

0:59:05 > 0:59:08- with chocolate ganache.- Why have you chosen that dessert?

0:59:08 > 0:59:11I guess it's a little bit like me, just sort of laid on a bit too thick,

0:59:11 > 0:59:16a bit over the top, it's chocolate on top of chocolate. But, yeah,

0:59:16 > 0:59:19I quite like it, I've tried it at home, I think it's quite delicious.

0:59:19 > 0:59:21You have got a lot of stuff here, Dev.

0:59:21 > 0:59:24I took on board what you guys said last time that perhaps my last dish was

0:59:24 > 0:59:28maybe a little bit too ambitious, but I feel like I've been realistic with this one,

0:59:28 > 0:59:31I want to give our guests today something quite fancy,

0:59:31 > 0:59:33something that shows off my skill a little bit.

0:59:33 > 0:59:35Wow, OK. Well, that sounds like lessons learned.

0:59:35 > 0:59:38- Yeah, I don't want to go home today. I really don't.- Thanks, Dev.

0:59:38 > 0:59:39Thanks, guys.

0:59:42 > 0:59:45I think Dev's being really, really clever with his menu.

0:59:45 > 0:59:47Who doesn't like a curry?

0:59:47 > 0:59:51Who doesn't like chocolate brownie with chocolate sauce and cream?

0:59:51 > 0:59:55But the thing is that curry, the lamb's got to be melt-in-your-mouth,

0:59:55 > 1:00:00it's got to be really well spiced. The rice has to be cooked properly.

1:00:00 > 1:00:04All the spices he's pounding and toasting himself, which gives him a huge amount of work to do.

1:00:04 > 1:00:06And the brownie is not easy.

1:00:32 > 1:00:36Well, this is my first time as poacher turned gamekeeper, I guess.

1:00:36 > 1:00:40I do remember cooking this round. I thought I had rather a triumph.

1:00:40 > 1:00:43Although my brownie turned out to be rather moister

1:00:43 > 1:00:45than it might have been.

1:00:45 > 1:00:48And I had to kind of find a way of bluffing that.

1:00:48 > 1:00:50But they liked it.

1:00:50 > 1:00:53You have a deconstructed brownie.

1:00:53 > 1:00:54Do you mean undercooked?

1:00:54 > 1:00:56No. No, not undercooked at all.

1:00:56 > 1:00:59That would be quite wrong.

1:01:00 > 1:01:02It has become a bit of a joke

1:01:02 > 1:01:05in my household whenever I try and cook something

1:01:05 > 1:01:06and it doesn't go to plan.

1:01:06 > 1:01:08It's "Oh, MasterChef finalist!"

1:01:08 > 1:01:10It's like...yeah, I was a finalist.

1:01:10 > 1:01:14I was known for presentation and that is a massive thing to me.

1:01:14 > 1:01:16It could be the best food in the world,

1:01:16 > 1:01:19but if it doesn't look nice, I don't want it.

1:01:19 > 1:01:21So, I'm not alone today.

1:01:21 > 1:01:23I've got Richard and Rylan.

1:01:23 > 1:01:24Rylan and a vicar.

1:01:24 > 1:01:27What could go wrong, right?

1:01:27 > 1:01:28This round is tough.

1:01:28 > 1:01:32Not only are you wanting to impress your judges,

1:01:32 > 1:01:35it's also getting the timings right, because you've got two courses

1:01:35 > 1:01:38to prepare to perfection. So it's a really tough one.

1:01:45 > 1:01:48- Debbie.- Yeah. - Five minutes.- OK.

1:01:48 > 1:01:50First dish is up, yeah?

1:01:50 > 1:01:53First up we've got Debbie

1:01:53 > 1:01:57and she's doing chicken and mushrooms with a Marsala sauce

1:01:57 > 1:02:00accompanied by mashed potatoes, broccoli and carrots.

1:02:00 > 1:02:03Mashed potatoes done properly

1:02:03 > 1:02:05you can't really beat.

1:02:05 > 1:02:06Broccoli I'm sort of addicted to.

1:02:06 > 1:02:08That'll be nice.

1:02:10 > 1:02:11- Oh!- Oh! Oh!

1:02:11 > 1:02:14I think it's all riding on just how yummy

1:02:14 > 1:02:15that Marsala sauce is.

1:02:15 > 1:02:17If done well, great.

1:02:17 > 1:02:19Otherwise, maybe a bit safe.

1:02:22 > 1:02:23We should be going now, Debbie.

1:02:23 > 1:02:25- Right.- We need to move.

1:02:26 > 1:02:28Come on, Debbie. Let's go, go, go, go, go, go, go.

1:02:28 > 1:02:30He...

1:02:31 > 1:02:32Hello!

1:02:32 > 1:02:33Who's going to go first?

1:02:33 > 1:02:35I thought maybe the lady.

1:02:38 > 1:02:41- Ta-da!- Yes! Yes, Debbie McGee!

1:02:41 > 1:02:45I've done chicken breast in Marsala with mushrooms.

1:02:45 > 1:02:48You've got my creamy mashed potato, broccoli and carrots.

1:02:48 > 1:02:50- Thank you.- Thank you, Debbie.

1:02:50 > 1:02:52- Enjoy!- Thank you. Well done.

1:02:53 > 1:02:56What an entrance. Loved that.

1:02:56 > 1:02:59And I think part of that has made up

1:02:59 > 1:03:01for the presentation at the moment.

1:03:01 > 1:03:05I can see she's tried to really separate this.

1:03:05 > 1:03:07But it doesn't look the most appetising thing

1:03:07 > 1:03:10that's ever been in front of me on a plate.

1:03:15 > 1:03:19I've got to be honest. It's moist, it's not dry.

1:03:19 > 1:03:23And she's seasoned that chicken really, really well.

1:03:23 > 1:03:24I couldn't agree more.

1:03:24 > 1:03:26The chicken is lovely.

1:03:26 > 1:03:27The broccoli has good flavour.

1:03:27 > 1:03:28I just wish there was more of it.

1:03:28 > 1:03:32And I think it really did need that Marsala sauce

1:03:32 > 1:03:34to just make it have a bit of oomph.

1:03:34 > 1:03:37Actually, I'm getting the Marsala sauce.

1:03:37 > 1:03:39I'd like a lot more of it, but it is coming through.

1:03:39 > 1:03:42But not entirely successful.

1:03:42 > 1:03:44I like it, but not a lot.

1:03:52 > 1:03:55Debbie continues to produce really tasty food.

1:03:55 > 1:03:57It's a little bit messy.

1:03:57 > 1:03:58The sauce is a bit thin.

1:03:58 > 1:04:00The mashed potato needs to be seasoned.

1:04:00 > 1:04:02I like the mushrooms and the herbs.

1:04:02 > 1:04:04I think the chicken's cooked beautifully.

1:04:04 > 1:04:06It's wonderful and moist.

1:04:06 > 1:04:08I would like the Marsala sauce to be thicker.

1:04:08 > 1:04:11However, in terms of flavour, I love that sweet sauce.

1:04:11 > 1:04:14This is pretty accomplished.

1:04:14 > 1:04:16But not perfect.

1:04:17 > 1:04:20Now, you've got just 15 minutes to cook those bananas

1:04:20 > 1:04:23- and make those crepes.- OK.

1:04:25 > 1:04:28Debbie's dessert. We've got crepe

1:04:28 > 1:04:31filled with bananas in a rum sauce served with cream.

1:04:32 > 1:04:35You can come to grief with a crepe very easily.

1:04:35 > 1:04:38If you don't get your batter right and if you don't get

1:04:38 > 1:04:40the thickness right, it could be a very doughy disappointment.

1:04:40 > 1:04:42And we don't want that at this level.

1:04:42 > 1:04:43We don't want...

1:04:43 > 1:04:45BOTH: A doughy disappointment.

1:04:45 > 1:04:47Amazing!

1:04:50 > 1:04:53You are 90 seconds away, Debbie.

1:04:53 > 1:04:55You're just about going to do it.

1:04:58 > 1:05:00That's good!

1:05:00 > 1:05:01Like that. Can it go?

1:05:01 > 1:05:02- Yes.- Go bananas!

1:05:08 > 1:05:11Here I am again. Is this deja vu?

1:05:13 > 1:05:16My dessert is bananas cooked in a rum sauce

1:05:16 > 1:05:18tucked in a crepe with some cream.

1:05:18 > 1:05:19Enjoy!

1:05:23 > 1:05:24I think the bananas look lovely.

1:05:24 > 1:05:27- Yeah.- I think that looks like they could possibly have

1:05:27 > 1:05:29some really good flavour in there.

1:05:29 > 1:05:31I'm not sure this has worked entirely.

1:05:31 > 1:05:35This sort of looks like a splatter pattern from a murder, doesn't it?

1:05:35 > 1:05:37- Yeah.- It's not quite right.

1:05:41 > 1:05:44I'm loving the banana. Really good.

1:05:44 > 1:05:47Works really well with the rum sauce, which is beautifully balanced.

1:05:47 > 1:05:50The cream gives it just a little bit of silkiness, which is good.

1:05:50 > 1:05:53My problem really is with the crepe.

1:05:53 > 1:05:56It's a bit anaemic and I wanted something that would be thinner

1:05:56 > 1:05:58and crispier and lighter.

1:05:58 > 1:06:00I love the flavour of the bananas.

1:06:00 > 1:06:01The crepe is a bit underdone.

1:06:01 > 1:06:05Pancakes are a tough one because they do take so much time to cook.

1:06:05 > 1:06:07And you can only do one at a time.

1:06:07 > 1:06:09I don't really not like this crepe.

1:06:09 > 1:06:10I think it's not too bad, my one.

1:06:10 > 1:06:13I don't know if mine's been on slightly longer than yours.

1:06:13 > 1:06:15But it's quite good. I will happily eat all of that.

1:06:15 > 1:06:17I like that.

1:06:17 > 1:06:19I could do with a little bit more colour on my crepe.

1:06:19 > 1:06:21But I like it.

1:06:24 > 1:06:26The crepe could be cooked a little bit more.

1:06:26 > 1:06:28It's a bit stodgy. With the cream, I think it's tasty.

1:06:28 > 1:06:30I'd like a little bit more of that sauce,

1:06:30 > 1:06:34because I think that rum and that sugar on the bananas is delicious.

1:06:34 > 1:06:36And I'd like to see that put on there with a ladle.

1:06:36 > 1:06:37That's not bad.

1:06:37 > 1:06:38Oh!

1:06:40 > 1:06:43Well, I'm just totally relieved that it's all done.

1:06:43 > 1:06:46Yeah. It's harder than you think.

1:06:46 > 1:06:50And I've never been so untidy in a kitchen.

1:06:50 > 1:06:52I was putting things here, there and everywhere,

1:06:52 > 1:06:54then I couldn't find the utensils.

1:06:54 > 1:06:55Yeah, I felt like I was juggling.

1:06:55 > 1:06:58But anyway, I got there in the end.

1:06:59 > 1:07:03So Becky's doing lamb koftas, flatbread and tzatziki.

1:07:05 > 1:07:08Lamb koftas is just about how it's cooked, really.

1:07:08 > 1:07:11You just have to nail that meat and make sure that it's just lovely

1:07:11 > 1:07:13and amazing in your mouth.

1:07:15 > 1:07:18The flatbread I think's going to be the tell here.

1:07:18 > 1:07:21Because that's quite a skill to have.

1:07:21 > 1:07:23And flatbread is quite tough to make.

1:07:23 > 1:07:26As long as it's flat and bread...

1:07:26 > 1:07:28- And bready.- ..we might be all right here!

1:07:28 > 1:07:30We're off to a good start!

1:07:34 > 1:07:35Go, go, go!

1:07:43 > 1:07:46So you have got lamb koftas with some salad,

1:07:46 > 1:07:47home-made flatbread and tzatziki.

1:07:47 > 1:07:50This looks good, Becky.

1:07:50 > 1:07:51Thank you.

1:07:54 > 1:07:57I love an Olympian because you can always tell

1:07:57 > 1:07:59that determination comes through.

1:07:59 > 1:08:01I mean, it looks absolutely brilliant.

1:08:02 > 1:08:04- This smells like a restaurant. - Mm-hm. It does.

1:08:04 > 1:08:07This smells like a good Greek restaurant.

1:08:14 > 1:08:15Oh!

1:08:15 > 1:08:21The salad, the bread, the meat, the spices she's used in the kofta...

1:08:21 > 1:08:22the tzatziki...

1:08:22 > 1:08:25it is bang on.

1:08:25 > 1:08:28Everything on this plate is gorgeous!

1:08:28 > 1:08:30Every element. The flatbread is just done to perfection.

1:08:30 > 1:08:31It's so yummy.

1:08:31 > 1:08:34And I love the taste of any home-made bread.

1:08:34 > 1:08:35So it's gorgeous.

1:08:35 > 1:08:36I really like the detail.

1:08:36 > 1:08:38The onion's sliced thinly.

1:08:38 > 1:08:40The cucumber and the tomatoes have had the seedy bits removed.

1:08:40 > 1:08:42It's very good.

1:08:42 > 1:08:44She has done swimmingly.

1:08:44 > 1:08:46Oh, come on!

1:08:55 > 1:08:58She's got nice spices like cumin inside those meatballs.

1:08:58 > 1:09:00And a nice, tangy tzatziki.

1:09:00 > 1:09:02Lots of fresh veg.

1:09:02 > 1:09:04It's got colour, it's got presentation, it's got flavour.

1:09:04 > 1:09:06The flatbreads are great.

1:09:06 > 1:09:07You can still fold them up,

1:09:07 > 1:09:10but they've got texture and they're cooked all the way through.

1:09:10 > 1:09:11Go Becky!

1:09:16 > 1:09:20So for dessert, Becky is doing a rhubarb and ginger crumble

1:09:20 > 1:09:21with vanilla custard.

1:09:21 > 1:09:22You love a bit of rhubarb.

1:09:22 > 1:09:24I love all of these flavours.

1:09:24 > 1:09:25I'm excited for this dessert.

1:09:28 > 1:09:30That's a wish list pudding for me as well.

1:09:30 > 1:09:32Rhubarb and ginger, classic combination.

1:09:32 > 1:09:33Crumble and custard.

1:09:33 > 1:09:36Get that right, that's high marks, I think.

1:09:36 > 1:09:37Mm-hm.

1:09:43 > 1:09:46They look good. And your food is looking good.

1:09:46 > 1:09:47- Thank you.- Let's go!

1:09:54 > 1:09:56- Thank you.- Thank you.

1:09:56 > 1:10:00So, you have a rhubarb and ginger crumble with vanilla custard.

1:10:00 > 1:10:01I'm so glad that's over!

1:10:05 > 1:10:08I love a crumble that's got a seepage issue.

1:10:08 > 1:10:09And there is a major seep.

1:10:09 > 1:10:12I love the bit where the juices started bubbling up underneath.

1:10:12 > 1:10:16- And I'm looking forward to exploring that on intimate terms.- Mm!

1:10:19 > 1:10:21You're going to make me blush, Vicar.

1:10:21 > 1:10:22I'm very sorry about that!

1:10:29 > 1:10:31I think this is absolutely gorgeous.

1:10:31 > 1:10:33I love the tartness of the rhubarb.

1:10:33 > 1:10:37The lovely vanilla custard just brings it all together.

1:10:37 > 1:10:39My crumble is nice and crumbly.

1:10:39 > 1:10:40It's just lovely.

1:10:40 > 1:10:43I just want to eat all of it now.

1:10:43 > 1:10:45Becky's not scared of big flavours.

1:10:45 > 1:10:47I mean, there's plenty of ginger in here.

1:10:47 > 1:10:49Almost at first I thought too much,

1:10:49 > 1:10:51but it's kind of balanced when you put the custard on it.

1:10:51 > 1:10:54And also not scared of the tartness of the rhubarb either.

1:10:54 > 1:10:56But I think it's delicious, actually.

1:10:56 > 1:11:00I think she's produced two really, really good courses

1:11:00 > 1:11:02at this stage of the game.

1:11:02 > 1:11:04- Well done, Becky.- Well done, Becky. - Well done.

1:11:07 > 1:11:08Oh, no lumps.

1:11:10 > 1:11:11Mmm!

1:11:12 > 1:11:15It's a perfect balance of sharp and sweet.

1:11:15 > 1:11:19And she has nailed that flavour combo brilliantly.

1:11:19 > 1:11:22That is a classic British pud and she has nailed it.

1:11:28 > 1:11:31That was just intense!

1:11:31 > 1:11:33It was like, go, go, go.

1:11:33 > 1:11:34But everything was cooked.

1:11:34 > 1:11:36Everything was plated.

1:11:36 > 1:11:38I was on time.

1:11:38 > 1:11:40So, that I'm really, really proud of.

1:11:43 > 1:11:46You've got about five-and-a-half minutes, Rachel.

1:11:46 > 1:11:47So, Rachel's starter,

1:11:47 > 1:11:49pea soup with a Gruyere crisp.

1:11:49 > 1:11:53Now, that's working for me in two significant ways.

1:11:53 > 1:11:56Pea soup and Gruyere crisp, both of them lovely.

1:11:57 > 1:11:59You know you're running out of time?

1:11:59 > 1:12:00Yes.

1:12:00 > 1:12:03Pea soup can go really bland if you don't season it really well.

1:12:03 > 1:12:07So I think it will be riding on seasoning for that, for me.

1:12:07 > 1:12:08And I love S Club 7.

1:12:10 > 1:12:12So I will have a fan girl moment.

1:12:19 > 1:12:21That is pretty!

1:12:21 > 1:12:22- Thank you.- Go get them, Rachel!

1:12:26 > 1:12:27Hi, guys!

1:12:27 > 1:12:29- Hi!- Hi!- Hi there.

1:12:30 > 1:12:33So, I've made you a pea soup with creme fraiche

1:12:33 > 1:12:35and a Gru-y-ere cheese...crisp.

1:12:35 > 1:12:37Hope you enjoy.

1:12:37 > 1:12:39- Thank you!- Thank you!

1:12:39 > 1:12:41- Oh...!- She's so nervous! Bless her.

1:12:43 > 1:12:45This looks really, really good.

1:12:45 > 1:12:48I think she's had a bit of a nightmare with the Gruyere crisp.

1:12:48 > 1:12:50- Yeah.- I think it's slowly started to melt into the soup.

1:12:50 > 1:12:52Might have been added too quick.

1:12:59 > 1:13:00I think it's done really well.

1:13:00 > 1:13:02I like that creme fraiche.

1:13:02 > 1:13:03It's quite sour in a weird way.

1:13:03 > 1:13:06And that Gruyere crisp, even though it had melted,

1:13:06 > 1:13:08it was still quite crispy to eat.

1:13:08 > 1:13:10The texture was OK for me.

1:13:10 > 1:13:11It's nice and blended.

1:13:11 > 1:13:14It's just a bit bland for my taste.

1:13:14 > 1:13:17I don't know if I'm a huge pea soup lover.

1:13:17 > 1:13:18I really like this pea soup.

1:13:18 > 1:13:21I would cross the road for that and I would cross back as well.

1:13:21 > 1:13:24Oh, that's a good compliment.

1:13:28 > 1:13:30Love the colour. Love the plate.

1:13:30 > 1:13:32I think it's presented really beautifully.

1:13:32 > 1:13:35Unfortunately, it doesn't taste of very much.

1:13:35 > 1:13:37But the flavour I really like.

1:13:37 > 1:13:38I love the sweet pea.

1:13:38 > 1:13:40It's got enough seasoning for me.

1:13:40 > 1:13:44And I love the Gruyere cheese on the top as well giving it tang.

1:13:44 > 1:13:45It's just too thin.

1:13:51 > 1:13:52Oh!

1:13:52 > 1:13:55So, Rachel's main course is salmon with a wasabi mayonnaise

1:13:55 > 1:13:59and pistachio crust, cauliflower puree

1:13:59 > 1:14:02and French beans wrapped in leeks.

1:14:02 > 1:14:03Rachel's going for it.

1:14:03 > 1:14:05Nine-and-a-half, Rachel.

1:14:05 > 1:14:07OK. I've just got to put it in the oven for ten minutes.

1:14:07 > 1:14:09And I haven't got ten minutes.

1:14:09 > 1:14:11That says to me one word, and that word is work.

1:14:11 > 1:14:13- Mm-hm!- There's a lot of work in there.

1:14:21 > 1:14:24It is a lot of work, and I hope with the time restraint

1:14:24 > 1:14:26that it doesn't go too wrong for her.

1:14:26 > 1:14:27- Rachel, you're in trouble here. - Yes.

1:14:27 > 1:14:31- Realistically...- Yeah.- ..how long do you think this is going to be?

1:14:31 > 1:14:33I reckon I could do five minutes.

1:14:33 > 1:14:35So you reckon in five minutes' time you'll be ready?

1:14:35 > 1:14:36- Well...- I don't think you will be.

1:14:36 > 1:14:37- No.- No.

1:14:40 > 1:14:41- Rachel...- Yes, just get them in.

1:14:41 > 1:14:44Just stick a big knob of butter on those beans,

1:14:44 > 1:14:46- get them in the oven.- Yeah. - You haven't got time to do this.

1:14:46 > 1:14:48- OK.- Two there, one here, one there.

1:14:48 > 1:14:50Get a knob of butter on them, get them in the oven.

1:14:57 > 1:14:58Are we serving yet, Rachel?

1:14:58 > 1:14:59Two minutes!

1:15:01 > 1:15:03Our guests may go home before that!

1:15:03 > 1:15:04We're going to wait for this, I think,

1:15:04 > 1:15:06because there was a lot happening on the menu,

1:15:06 > 1:15:08so she might be running over.

1:15:08 > 1:15:10- It seems like she's taking a bit of time.- Yeah.

1:15:12 > 1:15:13- Right, Rachel.- Yeah.

1:15:13 > 1:15:15You need to go now, mate, please.

1:15:15 > 1:15:16- I'm really sorry.- I'm just... Sorry.

1:15:16 > 1:15:18- You are now eight minutes over. - Whoa!

1:15:25 > 1:15:28- All right.- Ready.

1:15:31 > 1:15:32Hey!

1:15:32 > 1:15:33Sorry, it's a bit late.

1:15:33 > 1:15:34Is it?

1:15:34 > 1:15:36No...

1:15:38 > 1:15:43I've made you a salmon in pistachio crust and a wasabi mayonnaise

1:15:43 > 1:15:46and cauliflower puree, green beans wrapped in leek.

1:15:46 > 1:15:48- It looks really good.- I hope you enjoy it!

1:15:48 > 1:15:50- Thank you!- Thank you!

1:15:51 > 1:15:55She was a bit late, but the plate does look absolutely divine.

1:15:57 > 1:16:00Puree, she's done the whole back of the tablespoon swirls,

1:16:00 > 1:16:02- so, yeah. Top marks. - Give us a swirl, girl.

1:16:02 > 1:16:04Yeah.

1:16:09 > 1:16:11I don't love that taste of wasabi throughout,

1:16:11 > 1:16:13but that's because I'm a wasabi snob.

1:16:14 > 1:16:16The cauliflower puree is gorgeous.

1:16:16 > 1:16:19I think just maybe a bit more butter in there would be lovely

1:16:19 > 1:16:21with the salmon, just to bring those two together.

1:16:21 > 1:16:23I'm really enjoying this.

1:16:23 > 1:16:25The salmon is lovely.

1:16:25 > 1:16:26I love that wasabi mayonnaise.

1:16:26 > 1:16:28It's just holding the crumb to the top of the fish.

1:16:28 > 1:16:30It's not too strong.

1:16:30 > 1:16:33Cauliflower puree could do with a touch more seasoning for my money.

1:16:33 > 1:16:35I think the salmon looks great.

1:16:35 > 1:16:37And, yeah, I'm really, really happy with that.

1:16:43 > 1:16:47The salmon itself is soft, maybe a couple of minutes overcooked.

1:16:47 > 1:16:51I like the pistachio, mayonnaise, wasabi mix.

1:16:51 > 1:16:53I think it's nice. I like it.

1:16:53 > 1:16:54I do like it.

1:16:54 > 1:16:56The whole dish is underseasoned.

1:16:56 > 1:16:59It looks great, though. It looks like a great modern plate of food,

1:16:59 > 1:17:02but whose wouldn't when you're 15 minutes late?

1:17:07 > 1:17:09That is just crazy.

1:17:09 > 1:17:11The time just goes so quickly.

1:17:12 > 1:17:15It's almost like I go into slow-mo, almost,

1:17:15 > 1:17:18because my head is going faster than my body, I think.

1:17:20 > 1:17:23But we got there. They're eating, so it's fine.

1:17:27 > 1:17:28Dev's main course -

1:17:28 > 1:17:30lamb bhuna and rice.

1:17:34 > 1:17:37I wonder if he's going to have enough time, because it takes time,

1:17:37 > 1:17:38doesn't it, for the lamb to cook properly,

1:17:38 > 1:17:41and also for all of those flavours to do their thing?

1:17:41 > 1:17:43Come on, Dev. We're going in three minutes.

1:17:43 > 1:17:45I'm not sure you can rush a bhuna.

1:17:45 > 1:17:46Don't hurry a bhuna, Rylan.

1:17:46 > 1:17:49No, you can't hurry bhuna. No, you just have to wait.

1:17:55 > 1:17:56- Proud of yourself?- Yeah.

1:17:56 > 1:17:58Go!

1:18:04 > 1:18:05- Hi, guys!- Hello.

1:18:05 > 1:18:07Thank you very much.

1:18:07 > 1:18:10- Oop!- Got it. - Spill it on anybody?

1:18:12 > 1:18:15So, I've made for you guys a lamb bhuna

1:18:15 > 1:18:17and a little bit of rice with cashews. Enjoy.

1:18:17 > 1:18:18Thank you.

1:18:21 > 1:18:22This looks really good.

1:18:31 > 1:18:32I do like a lamb bhuna.

1:18:32 > 1:18:35You know, I've had a few bhunas in my time.

1:18:35 > 1:18:38There's something in there that's really warming.

1:18:38 > 1:18:40I think it's a really good effort.

1:18:40 > 1:18:43I think he's done a really, really good job.

1:18:43 > 1:18:45I quite like the way that the lamb's cooked.

1:18:45 > 1:18:49I think it's nice and soft and sort of to my taste.

1:18:49 > 1:18:52Every curry tastes better 24 hours after you make it, actually.

1:18:52 > 1:18:54This hasn't had enough time to do its thing

1:18:54 > 1:18:57and it's lacking in some of that richness and depth.

1:19:01 > 1:19:03Some of the lamb's really, really tender,

1:19:03 > 1:19:05some of it's got a bit of a give and I don't mind that,

1:19:05 > 1:19:07because you feel like you're eating meat.

1:19:07 > 1:19:08The flavour of the lamb is good.

1:19:08 > 1:19:10The sauce itself is rich with tomato.

1:19:10 > 1:19:12A little bit of chilli heat through the background.

1:19:12 > 1:19:15I like it. I think it's a very, very decent effort.

1:19:15 > 1:19:16Not a bad attempt at all.

1:19:20 > 1:19:25Dev is doing a Belgian chocolate brownie cake with chocolate ganache.

1:19:25 > 1:19:26SHE SQUEALS

1:19:28 > 1:19:31I did this pudding when I was at this stage when I was on.

1:19:31 > 1:19:32- Did you?- Yeah.

1:19:32 > 1:19:34- So did I.- Did you?

1:19:34 > 1:19:36How did your brownie turn out?

1:19:36 > 1:19:39- Dry.- Mine was moist.

1:19:39 > 1:19:40Oh, Richard.

1:19:40 > 1:19:41We're a match made in heaven.

1:19:41 > 1:19:44We'd have a beautiful brownie if we made them together.

1:19:44 > 1:19:45It would be perfect, wouldn't it?

1:19:46 > 1:19:49Look at that! Oh!

1:19:49 > 1:19:50Oh!

1:19:54 > 1:19:56- Well done.- Thank you.

1:20:01 > 1:20:04I hope you lot left room for afters!

1:20:04 > 1:20:05Wow!

1:20:06 > 1:20:08So, for dessert, guys,

1:20:08 > 1:20:10I have a chocolate brownie cake with chocolate ganache,

1:20:10 > 1:20:14a little bit of pistachio and some vanilla cream.

1:20:14 > 1:20:15Thanks, Dev.

1:20:18 > 1:20:21A brownie cake?

1:20:21 > 1:20:23What's that, like an extra-thick brownie?

1:20:23 > 1:20:26It's like a riddle. Is it a brownie or is it a cake?

1:20:26 > 1:20:30Maybe Debbie McGee's going to jump out!

1:20:36 > 1:20:37The ganache is really, really good.

1:20:37 > 1:20:39It's really good.

1:20:39 > 1:20:41That's made really well.

1:20:41 > 1:20:43It's a really nice cake.

1:20:43 > 1:20:44I don't think it's a brownie.

1:20:44 > 1:20:47It's like a cake crumb. Quite a dense, rich cake crumb.

1:20:47 > 1:20:51But it's not dense and gooey enough in the way I'd expect a brownie to be.

1:20:51 > 1:20:53But it's nice and that ganache is very good.

1:20:53 > 1:20:55That ganache, gosh.

1:20:55 > 1:20:57That's some of the best ganache I've tried.

1:21:02 > 1:21:05It's perfectly light and moist

1:21:05 > 1:21:09and it's got a deliciously dark chocolate ganache across the top.

1:21:09 > 1:21:11It's beautiful.

1:21:11 > 1:21:12He's done a really good job.

1:21:12 > 1:21:14There some technical bits in here which I really like.

1:21:14 > 1:21:16Oh, my God!

1:21:18 > 1:21:22I'm quite pleased with how I actually cooked.

1:21:22 > 1:21:25I mean, I look a mess, my station is a mess,

1:21:25 > 1:21:27but I think I cooked quite well.

1:21:27 > 1:21:31It was right near the high end of the best of my abilities, I think.

1:21:33 > 1:21:35I mean, they clearly all lifted their game.

1:21:35 > 1:21:37They are getting better and better.

1:21:37 > 1:21:40They all fought today. They fought for their place.

1:21:42 > 1:21:44Becky I'm really impressed with.

1:21:44 > 1:21:45I love the koftas.

1:21:45 > 1:21:47Impressed by how it tasted.

1:21:47 > 1:21:51But, very importantly, I'm impressed by how it looked.

1:21:51 > 1:21:53She did make kofta.

1:21:53 > 1:21:55She made flatbread. She made tzatziki.

1:21:55 > 1:21:57She made crumble. She made custard.

1:21:57 > 1:22:00She did everything from scratch, and it was all really tasty.

1:22:00 > 1:22:03The guests enjoyed Becky's dishes as well.

1:22:04 > 1:22:07I think Becky may be my favourite cook of the day.

1:22:07 > 1:22:10I agree. I think Becky deserves a semifinal place.

1:22:10 > 1:22:15That now means a conversation about Debbie, Dev and Rachel.

1:22:16 > 1:22:18I liked the flavour of Rachel's soup.

1:22:18 > 1:22:20I really did. I thought it was a little thin,

1:22:20 > 1:22:23- but I thought it looked lovely. - It needed a bit more seasoning.

1:22:23 > 1:22:25The soup needed to be a little bit thicker.

1:22:25 > 1:22:27I enjoyed Rachel's salmon.

1:22:27 > 1:22:32It was a very unusual idea to put wasabi mayonnaise and nuts

1:22:32 > 1:22:34with a cauliflower puree.

1:22:34 > 1:22:35The flavours worked.

1:22:35 > 1:22:40However, Rachel was very, very late indeed.

1:22:40 > 1:22:44It's a shame that I was late on it, but I really did my best.

1:22:44 > 1:22:48I was sort of going at a pace and trying to get it all done.

1:22:48 > 1:22:50Hopefully, it's enough. Fingers crossed.

1:22:50 > 1:22:51I really hope so because I'm loving it.

1:22:51 > 1:22:54It's been... It's such a brilliant experience.

1:22:54 > 1:22:58Dev's curry I think could have had a few more layers of flavour.

1:22:58 > 1:22:59But it was decent enough.

1:22:59 > 1:23:04I loved Dev's brownie cake with the chocolate ganache.

1:23:04 > 1:23:06I thought that was lovely.

1:23:06 > 1:23:08It was light and it was sweet

1:23:08 > 1:23:09and it was sticky.

1:23:09 > 1:23:12A lot of effort. Lots of skill on show.

1:23:12 > 1:23:14Not perfect, but great promise.

1:23:14 > 1:23:16I'd be gutted if I went home today, I won't lie.

1:23:16 > 1:23:20But I do feel like I've done a good enough performance to stay.

1:23:22 > 1:23:24I thought Debbie's chicken tasted lovely.

1:23:24 > 1:23:26There were a couple of issues on seasoning,

1:23:26 > 1:23:27but just little bits of seasoning.

1:23:27 > 1:23:31Her bananas, we liked the rum syrupy sauce across the top.

1:23:31 > 1:23:35I like a banana, but a banana in a pancake?

1:23:35 > 1:23:37I don't know. I don't know whether it's enough.

1:23:37 > 1:23:40I could've done with a lot more of that rum sauce.

1:23:40 > 1:23:41If it's me that goes today,

1:23:41 > 1:23:44I will just think I really did my very best.

1:23:44 > 1:23:46I've had a really lovely time.

1:23:46 > 1:23:48But I've really got my fingers crossed

1:23:48 > 1:23:49I'll be here for the semifinals.

1:23:54 > 1:23:57We saw presentation very much from Rachel.

1:23:57 > 1:24:01We saw stuff with big flavour coming from Debbie.

1:24:01 > 1:24:04And we see real technique going into Dev's dishes.

1:24:04 > 1:24:07Out of those three, who gets a semifinal place?

1:24:07 > 1:24:09And who goes home?

1:24:09 > 1:24:13I think you could argue a case for all three of these going through.

1:24:29 > 1:24:30We have two semifinal places to give.

1:24:33 > 1:24:36Our first semifinalist...

1:24:47 > 1:24:49..is Becky.

1:24:49 > 1:24:50What?

1:24:50 > 1:24:52Well done.

1:24:52 > 1:24:53Oh, yay!

1:24:54 > 1:24:55Oh, wow!

1:24:58 > 1:25:01We have one semifinal place left to give.

1:25:08 > 1:25:10Our second semifinalist...

1:25:14 > 1:25:15..is Dev.

1:25:16 > 1:25:18- Well done!- Well done.

1:25:18 > 1:25:19Congratulations, Dev.

1:25:19 > 1:25:21- Wow, thank you.- Well done.

1:25:23 > 1:25:25Rachel, Debbie.

1:25:25 > 1:25:27Thank you so very much, both of you.

1:25:27 > 1:25:28- Thank you.- Thanks.

1:25:28 > 1:25:30Guys, see you in a bit.

1:25:34 > 1:25:36I always think what's meant to be is meant to be.

1:25:36 > 1:25:38Life takes you where you're meant to go.

1:25:39 > 1:25:44I'm not meant to have all the worry and stress of the semifinals.

1:25:44 > 1:25:46I'm meant to go off on holiday and that's what I'm going to do.

1:25:50 > 1:25:54As a newbie cook, I think the time pressure was just so intense for me.

1:25:56 > 1:25:58Yeah, I can just cook with a glass of wine,

1:25:58 > 1:26:00music on, and enjoy it.

1:26:00 > 1:26:03And actually I do. I want to really keep cooking now.

1:26:03 > 1:26:05It's really given me that confidence.

1:26:09 > 1:26:11Semifinalists!

1:26:11 > 1:26:12You should be delighted.

1:26:15 > 1:26:18I'm just so surprised.

1:26:20 > 1:26:23It's unbelievable to say that I've made the semifinal of MasterChef.

1:26:23 > 1:26:24That's crazy!

1:26:26 > 1:26:28Did that really happen? Am I really through? Is this a wind-up?

1:26:30 > 1:26:32Let's take this all the way!

1:26:32 > 1:26:34Let's go to the finals! Let's win this!

1:26:34 > 1:26:36- Well done. - Congratulations, guys.- Well done!

1:26:36 > 1:26:39Very good. Welcome to the MasterChef semifinals.

1:26:39 > 1:26:41- Woohoo!- Semifinalists, yay!

1:26:41 > 1:26:43- Cheers!- Well done.

1:26:46 > 1:26:48Next week...

1:26:49 > 1:26:53..five new celebrities take on the challenge.

1:27:00 > 1:27:03# When I'm calling you... #

1:27:07 > 1:27:09You have just 15 minutes left!

1:27:09 > 1:27:11Just 15 minutes!

1:27:11 > 1:27:14They're all running around!

1:27:14 > 1:27:16Oh, it's a disaster!