Episode 4 Celebrity MasterChef


Episode 4

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Sharpen your knives, because we've got 20 great celebrities

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who want to show how good they are in the kitchen.

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It feels like we're going to be totally thrown in the deep end.

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They've filled stadiums.

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They've smashed records.

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They've performed in front of thousands of screaming fans.

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But can they cook?

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You guys can throw anything you want at me

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and I'm ready for it.

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I have no idea how tough these challenges are going to be.

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So, I'm trying to stay calm.

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Who's going to be the cherry on the cake?

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Who's going to be the rotten egg? Get them in, we'll find out.

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This week, the MasterChef heats have pitted five celebrities against each

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-other.

-Why is it catching fire?

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So far, so good. I don't want to speak too soon.

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Really is not as easy as it looks.

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Last time, despite his best efforts, actor Tyger Drew-Honey went home.

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Good luck, everybody.

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Now, the remaining four are back to fight for a place in the semifinals.

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So good to be back. But I am so nervous.

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I know they're going to ramp it up by ten notches and now it's just

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going to be so, so tough.

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I will give it my best shot.

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It is getting tougher.

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So, I'll probably get a bit tougher too.

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That's all I'm saying.

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I can't believe I'm still here.

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I'm still a little bit in shock.

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And I've been blagging, seriously.

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There is still a bit of fight left in this reasonably young dog.

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And I'm going to go out swinging.

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We have four celebrities with talent, John.

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But it's going to get tougher.

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It's going to get harder.

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Welcome back! Very good to see you back here in the MasterChef kitchen.

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We have a new set of challenges for you,

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kicking off with what we call a knowledge and skills test.

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This is all about what you know about food,

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and what skills you really have.

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We're going to test you individually.

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So, we're going to ask you to step outside.

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And we'll call you back in one by one.

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Oh!

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Knowledge and skill!

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-What the hell is that?

-Oh, my God!

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-Oh, my goodness.

-It's going to highlight how much I don't know.

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-I know, me too!

-This is going to be interesting.

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Well, they came in very excited.

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And now, they've gone a little bit nervous and quiet.

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I just don't know what to expect and I hate the unknown.

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So I so want to know.

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My skills don't reach out in lots of, like an octopus,

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in lots of different directions.

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So, they could really catch me out today.

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I've got three types of eggs and three types of mushrooms I'd like them to identify.

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Now, this great beastie is an ostrich egg.

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That is the equivalent of 24 hen's eggs.

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You need some big soldiers.

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These are duck eggs.

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I don't think they're going to be able to tell the difference between that and a hen's egg.

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This is a quail's egg.

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Now, that is easily identifiable.

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Easily identifiable and a real pain to have to peel when they've been

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boiled.

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I've also got three types of mushroom.

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These are oyster mushrooms.

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The only reason they're called an oyster is because they look like an

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oyster shell. Not because they taste like an oyster.

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This is a girolle or chanterelle.

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Now, these are chestnut mushrooms.

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That is one of the most common mushrooms on the shelves today.

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I would expect them to get one of the eggs

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and two of the mushrooms.

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Skills, we're going to ask them to do crispy bacon,

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make a hash brown and poach an egg.

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-Breakfast?

-Breakfast!

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And they've got about 12 minutes to do it in.

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This is going to be fun.

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Bacon, you start with a cold pan.

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-No way!

-Yep, cold pan.

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Streaky bacon's got lots of fat in it.

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And you want the fat to render down.

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And when it renders, it then becomes crispy.

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Not one celeb is going to do that.

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They are all going to heat up oil in a pan.

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It doesn't look like it's quite crispy enough,

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but that's when you take it out.

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-Why?

-Because it keeps on cooking.

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Otherwise, it becomes too dry and it goes burnt.

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Onto a paper towel, I'll let it drain.

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They won't do that. They'll cook it in the pan till it crisps.

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Now, for the hash browns.

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We've got a couple of cooked potatoes.

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Hash browns are made with a peeled, precooked potato,

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which is grated and mixed with finely chopped onion.

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They really need to finely dice that onion.

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Otherwise, they're going to have great big chunks of it.

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It's then fried in the bacon fat.

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Here is the big rule.

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Oil for heat.

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Butter for flavour.

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The butter will make sure my hash browns are crispy.

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Right, poaching an egg.

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The secret to great poached eggs?

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A big pot full of water.

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The friend of poached eggs is vinegar.

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And the enemy of poached eggs is salt.

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Put salt into water to poach an egg and it will completely disintegrate.

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Drop the egg in. Don't stir the water around.

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Don't make any sort of whirlpools or anything like that.

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-No whirlpool?

-Nope.

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As the egg goes in, it goes down into the water.

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And it sets and then it comes back up again before it hits the bottom.

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If it hits the bottom, it goes flat and splays out.

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Those eggs are going to take about two minutes.

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So, now to plate everything up.

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And then the egg comes out.

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Poached eggs, crispy bacon and hash browns.

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Mm!

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Nice breakfast.

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Fantastic challenge.

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Let's hope we get a few as good as that.

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Let's see what our celebrities can do.

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Shall we get the first one in?

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First up is Radio 1 DJ Dev.

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So far in the competition, Dev's ambition has impressed.

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But he can often take on too much.

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Just take a bit of a reality check,

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because you can achieve good food by not throwing so much at it.

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Best-case scenario, I go in there,

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John's, like, undone a couple of buttons,

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he's nice and relaxed,

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he's maybe got a little glass of red,

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he's dimmed the lights a little bit, making it sort of sound like a date.

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It's probably not going to be like that.

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But just that whole scenario has made me feel a lot better.

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Dev, underneath this cloth are six ingredients,

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-and we would like you to try and identify them and write them down on that bit of paper.

-OK.

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What is that? Like a Velociraptor egg.

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I eat a lot of foods.

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I don't know how well that translates into knowing about food.

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I've a feeling that's about to become quite clear in the next couple of minutes.

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You're a... You're a thingy mushroom, aren't you?

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A... Ah! It's on the tip of my tongue!

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OK, maybe if I...

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It's like your listeners. You can't hear them.

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A "C", maybe?

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A...

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-Keep going, keep going!

-Chest...

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-Yes!

-Yeah!

-Chestnut mushroom?

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No! No!

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OK, I'm stuck.

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I've never seen this before.

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-OK.

-I don't know what that one is.

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All right. I'll tell you what, Dev?

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That's pretty good. You've got all of those eggs right.

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Oh, have I? Oh, awesome!

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-Chestnut.

-Oh, I did get it right!

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Yes! OK, good.

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-Happy?

-I am.

-I don't know what's happening in your life, Dev,

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but I don't think you should get that happy over a mushroom.

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I need a new hobby or something.

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Right. You've got four out of six right, Dev.

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That's a good score.

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-All right.

-This next bit is the skills test.

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And it's all about breakfast.

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We would like you to make for us poached eggs,

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crispy bacon and hash browns.

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Dev, off you go.

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-You've got 12 minutes.

-I have 12 minutes?

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I've never made a hash brown before.

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-No!

-So, the hash brown is going to be a guess.

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I'm going to shred this potato and a bit of that onion.

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Don't know how I'm going to bind it all together. Maybe with some egg?

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Ah! Oh, my goodness. That was a total disaster.

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Bacon.

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Six minutes gone, Dev.

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-Ah!

-Don't burn yourself.

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Don't burn my finger either.

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-We want poached egg, not poached Dev.

-Right.

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OK. What are you doing that for?

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I just want to drain off some of this oil.

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I wouldn't do it at home. I'm only showing off in front of you guys.

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I might not even use a plate at home.

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Good morning.

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That's a quite smart-looking plate.

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Perfect egg.

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Now, those hash browns that you cooked with an egg are light and fluffy

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and really rather nice.

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Unless you get a dirty great chunk of onion.

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You know what, I think it's a good job.

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I think you should be really happy with this.

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-Thank you very much.

-Well done, Dev!

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Cheers. Thank you very much, guys.

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He did a good job on both tests.

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Knowledge and skill.

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-Good old Dev.

-There's definitely room for improvement.

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My only regret is that I didn't get to eat any of it when I finished cooking.

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Next is performer and radio presenter Debbie McGee.

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Last time, she impressed with her flavours.

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But her dishes sometimes lacked ambition.

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I'm a little disappointed you didn't put more work and effort into your

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-dessert.

-Show us a bit of skill.

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I've been told there's no hiding behind this challenge

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and I can't blag my way through.

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I can usually do one or the other. So, well,

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I don't know.

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Ta-da!

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-That's brilliant!

-With nothing moved, if you've noticed.

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Yeah, yeah, yeah. Don't make them disappear, all right?

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-Just...

-Yeah.

-..identify them.

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I mean... I don't know.

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Ostrich is the only thing I can think of that can have a bottom that big!

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If I spell it incorrectly, do I still get the point if it's right?

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No, no.

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You know, I feel like I've gone back to school.

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My goodness, the headmaster's waiting there with his cane.

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Quite frightening!

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Do I get more points if my writing's neat?

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-Yeah.

-OK.

-Yeah, you really do.

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-Don't worry about the cooking.

-All right.

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I just don't like the feel of that.

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Squeaky. I will name it Big Fungi.

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Hey!

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You've got those three eggs absolutely right.

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-Well done.

-Thank you.

-Now, these mushrooms.

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-Right.

-Chanterelle or girolle. Correct.

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Chestnut.

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-Oh!

-Correct.

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Big Fungi? Absolutely correct.

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-No!

-No.

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It's an oyster mushroom.

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Oh, oyster. I have heard of an oyster one.

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-That's five out of six.

-Yeah, hey! Good, eh?

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Now, for a skills test.

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We would like you to make for us crispy bacon,

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poached eggs and hash browns.

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Off you go. 12 minutes, Debbie.

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I'm just going to quickly get as much of this peel off.

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I'm not going to leave much of the potato left.

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I'll just scrub it off.

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-Feeling happy?

-Yep.

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These are cooking OK.

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Six minutes left.

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I've never seen anybody turn a poached egg before.

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I'm only doing it because they haven't cooked

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and I know we haven't got time. Or otherwise, if I was at home,

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I'd put a lid on and wait till I see them cooked.

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They'll still taste as good.

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It's OK. Hash brown's a little bit off-putting.

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Oh, dear.

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Love your bacon. Hash browns are a disaster.

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Yep.

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The name suggests something.

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It should be brown. That's what's commonly known as black.

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Mm. Sad.

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There's onion in a hash brown.

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-We left you an onion.

-Oh, is there?

-We put an onion up there.

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Poached egg really needs to be cooked in quite a lot of water.

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And because there wasn't enough water in the pan, it can't poach.

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So it was never going to cook on top.

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You did all right on your skills test.

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You did amazingly well on your knowledge.

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-Good effort!

-Thank you.

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You know what? I am enthused by Debbie.

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I think that's a decent round for Debbie.

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I don't think I was a complete disaster in their eyes.

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And they were quite impressed with my knowledge.

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But I just feel a bit stupid,

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that I really should have applied my brain.

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They said poach.

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I should have poached it in deep water.

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Next up, it's S Club 7 singer Rachel Stevens.

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After a shaky start...

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You ran out of time. You got in a bit of a panic.

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But you know what? At least you've got something up that is edible.

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..she made amends.

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I think the flavours are great, Rachel.

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-How you doing, Rachel? You all right?

-I'm nervous!

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-Well, you look a bit nervous.

-Yeah. It's the not knowing.

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I think the fact that we're going in on our own,

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spotlight totally on us, is just scary.

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What we've got under this cloth are six ingredients we'd like you to try

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-and identify...

-OK.

-..and write down.

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What is that mushroom?

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I just don't know what that is.

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Knowledge and skill. Two really scary words when it comes to me and

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cooking.

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Who knows? I have no clue how I'm going to do.

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What is that?

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It's a mushroom.

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-I don't know what mushroom.

-Right.

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Right, are you happy to move on?

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Yes.

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Let me tell you something. You know your eggs.

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-Yes?

-Do you know what you don't know?

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You don't know your mushrooms.

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No. No, I don't.

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Our skills test is all about breakfast.

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OK. I love my breakfasts.

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Fabulous. So, we would like you to make for us, please, hash browns,

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poached eggs and crispy bacon.

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-Off you go.

-OK.

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See, you do know what you're doing, Rachel.

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My instinct was to grate it.

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So I've just got to learn to trust my instincts.

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I know it's got onion in it.

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You've got five minutes, Rachel.

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-OK.

-In that time, you've got to cook the bacon,

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finish off your hash browns and poach some eggs.

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Have you poached eggs before?

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No, I haven't. But I know vinegar goes in with it.

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Great.

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Someone order one well done?

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You've got 90 seconds, OK?

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Going to get my eggs off.

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Beautiful. Not.

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Perfect.

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I'm going to call you Ferocious Rachel from now on.

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-OK.

-Because there's so much ferocious heat going on that you had no control.

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And the ferocious heat has ended up with the outside of your hash

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brown being dark and burnt.

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-Yep.

-The outside of your bacon being dark and burnt.

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But I have to say, I think your poached egg's fantastic.

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I'm all right with your bacon. Love your poached eggs.

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Your hash browns are awful.

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-Sad.

-Awful.

-Yeah, yeah.

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-Awful. Awful!

-Thanks, Rachel.

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Thank you.

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Hallelujah! Oh, my gosh!

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-OK.

-I'm really impressed with her poached eggs.

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Room for improvement, but she did OK.

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I feel really relieved. I feel really happy.

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I feel I've got a buzz from it.

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And I'm definitely making breakfast tomorrow morning.

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That's for sure. I'm going to make a good fry-up.

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My husband's going to be very happy with that.

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Finally, its Olympic gold medal swimmer Becky Adlington.

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She has shown talent with some tasty dishes.

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You may not have an eye for presentation,

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but you have got a very sound palate.

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Both your dishes taste very good.

0:21:090:21:10

I am competitive! Obviously, being an athlete.

0:21:140:21:16

But at the same time, I just don't have the confidence at cooking.

0:21:160:21:20

But I will always try my best.

0:21:200:21:22

I've no clue on these two.

0:21:290:21:31

It's a mushroom.

0:21:310:21:32

I don't have much knowledge and I really don't have much skill, so

0:21:330:21:38

I'm just trying to just survive, really.

0:21:380:21:40

What do I do if I have no clue?

0:21:430:21:45

So, you don't know the mushrooms at all?

0:21:450:21:47

Pointless even trying a guess, right?

0:21:470:21:50

OK, what about the eggs?

0:21:500:21:51

What's that big? Like,

0:21:520:21:55

that is, decent to push that out.

0:21:550:22:00

What bird?

0:22:000:22:01

An emu?

0:22:010:22:03

I'd say this is something little like a duck.

0:22:040:22:07

That's not great. You managed to get one.

0:22:090:22:11

-Yeah.

-Which is the chestnut mushroom, which is a little disappointing.

0:22:110:22:14

That's the quail's egg.

0:22:150:22:17

That was laid...

0:22:170:22:18

-..by an ostrich.

-Ah.

0:22:200:22:22

This bit, skills test.

0:22:220:22:24

We would like you to make for us hash browns...

0:22:240:22:27

..poached eggs

0:22:290:22:30

and crispy bacon.

0:22:300:22:32

12 minutes, Becky. Off you go.

0:22:320:22:34

Oh! Sorry.

0:22:420:22:44

What did you just put in that water?

0:22:470:22:48

I put a bit of salt because I don't like salt on my eggs at the end.

0:22:480:22:53

Guessing the hash brown's got onion in. No idea.

0:22:540:22:57

Add butter to everything.

0:23:130:23:14

Five minutes gone. You've got seven minutes left.

0:23:160:23:18

This I'm just going to put in the pan, because it's got fat on that it'll...

0:23:180:23:22

It should just crisp.

0:23:220:23:24

Time's up. Well done.

0:23:450:23:47

I have to tell you. The bacon you did, it's absolutely perfect.

0:23:560:24:01

Your poached eggs. Use a tiny bit of vinegar rather than salt.

0:24:010:24:03

Your bacon's crispy.

0:24:120:24:13

Your flavour in your hash browns, absolutely right.

0:24:130:24:15

The texture's not quite there.

0:24:150:24:17

I think you should be happy with yourself.

0:24:170:24:19

Bacon is absolutely perfect.

0:24:190:24:21

You've done OK with this skills test.

0:24:210:24:23

Your knowledge test was disappointing.

0:24:230:24:26

-Thank you very much, Becky.

-Thank you!

0:24:290:24:31

That definitely wasn't my cup of tea on challenge, that's for certain.

0:24:380:24:42

It was tough. But I did all I could.

0:24:420:24:44

I think they've all done OK.

0:24:460:24:49

No disasters.

0:24:490:24:50

We had two really good hash browns.

0:24:500:24:52

One from Dev, one from Becky.

0:24:520:24:55

We had one really good knowledge round and that was Debbie.

0:24:550:25:00

I think Rachel's got a little bit of work to do.

0:25:000:25:02

Her knowledge wasn't fantastic.

0:25:020:25:04

And her skills were lacking a little bit.

0:25:040:25:06

I believe these four are realising what this competition is all about and

0:25:060:25:09

that we are ramping up the pressure.

0:25:090:25:11

I really hope they're ready for what comes next.

0:25:110:25:13

Because what comes next, John, is big.

0:25:130:25:16

It's big. They're going to have to take off the handbrake,

0:25:160:25:18

change gear and put their foot flat to the floor.

0:25:180:25:21

It's early morning, and Debbie, Rachel,

0:25:270:25:31

Becky and Dev are travelling to Weybridge in Surrey to face their most

0:25:310:25:36

daunting challenge yet.

0:25:360:25:37

Ha-ha-ha-ha!

0:25:590:26:00

Aaargh!

0:26:050:26:07

Just brilliant!

0:26:160:26:18

Loved it!

0:26:240:26:26

-Come on, you.

-Oh, mate!

0:26:310:26:33

We've got work to do.

0:26:330:26:35

Right!

0:26:360:26:38

Welcome - while I get my breath back -

0:26:380:26:41

to the very historic, lovely Brooklands.

0:26:410:26:44

The site of the first motor racing circuit in 1907.

0:26:440:26:50

Also, home to the first ever British Grand Prix in 1926.

0:26:500:26:57

Now, it's the home of one of the oldest motorcar manufacturers in the

0:26:570:27:02

world. Mercedes-Benz.

0:27:020:27:04

Today, you have the honour of preparing lunch for the drivers,

0:27:050:27:10

mechanics and support staff here at Brooklands.

0:27:100:27:14

Your job today is huge.

0:27:160:27:18

Between you, you are going to be feeding 80 people for lunch.

0:27:180:27:21

Two teams today.

0:27:230:27:24

Dev and Becky, you guys are going to be working together.

0:27:240:27:27

Rachel and Debbie, you are also a team.

0:27:290:27:33

You've got two-and-a-half hours until lunch is served.

0:27:330:27:36

And it's all down to you.

0:27:360:27:38

Good luck! Off you go!

0:27:380:27:39

This is one of those days where our four are going to be truly tested.

0:27:480:27:52

We're going to test their ability to focus, to work together,

0:27:520:27:55

to plan ahead and to cook in volume.

0:27:550:27:58

It's whether they can make it work in pairs, in teams.

0:27:580:28:02

The celebrities will be working under head chef Sarah Everett.

0:28:040:28:08

-Hey!

-Hello.

-Hello!

-Good morning, guys!

0:28:080:28:12

-Hello. Morning!

-How are you all feeling? You feeling nervous?

-Yeah.

0:28:120:28:15

Good, good. I've got some lovely ingredients for you to choose from, all fresh today.

0:28:150:28:20

You've got ten minutes to think of your menu.

0:28:200:28:22

That's it, guys. Let's go!

0:28:220:28:24

-OK, thank you.

-Thank you. Thank you!

0:28:240:28:26

Each team will have two-and-a-half hours to create 40 meat or fish

0:28:260:28:31

and 20 vegetarian main courses as well as 50 portions of dessert.

0:28:310:28:37

The larder includes diced lamb, minced beef,

0:28:370:28:41

whole chickens, salmon,

0:28:410:28:44

a range of fruit and vegetables...

0:28:440:28:46

..and a selection of herbs and spices.

0:28:480:28:51

I thought we'd do a Thai vegetable curry. Because there's coconut milk.

0:28:510:28:54

They must have some curry paste and things like that we can use.

0:28:540:28:57

Yeah.

0:28:570:28:58

It's deciding on what the meat or fish...

0:28:580:29:00

-Now, I'm really...

-Casserole?

0:29:000:29:02

We could do a casserole.

0:29:020:29:04

I mean, I was trying to think of something to do with the salmon.

0:29:040:29:07

-Are you good with casseroles?

-Well...

-I'm good with salmon.

0:29:070:29:11

I don't know how we're going to do it in the time.

0:29:110:29:13

It's an awful lot to cook between two people.

0:29:130:29:16

-I don't know. What do you think?

-Quite a challenge today.

0:29:160:29:19

But, you know, it's going to make Christmas a doddle, right?

0:29:190:29:23

Oh, there is risotto rice so we could do mushroom risotto.

0:29:230:29:26

-Oh, OK.

-Today's challenge is just

0:29:260:29:29

crazy, to be honest!

0:29:290:29:31

Both me and Dev are a bit like, "Ah!"...

0:29:310:29:33

deer in headlights, not really knowing what to do.

0:29:330:29:35

I reckon we do an apple and blackberry crumble.

0:29:350:29:38

-Uh-huh.

-How do you feel about that?

0:29:380:29:41

Yeah, I've never made a crumble before.

0:29:410:29:44

You thinking of anything else with puddings?

0:29:440:29:47

I've made like a blueberry...

0:29:470:29:51

Not blueberry, sorry. Like a plum and apple pie before.

0:29:510:29:54

But, do you know, if you're confident making a crumble then that's...

0:29:540:29:57

I think we should do that. You know,

0:29:570:29:59

most amount of people I've ever cooked for, four, maybe five.

0:29:590:30:02

It's quite a big racetrack.

0:30:020:30:04

I reckon I could run quite far before anyone caught me.

0:30:040:30:07

Um...

0:30:070:30:08

All right, guys. What are your ideas?

0:30:080:30:10

Right, so for desserts we're thinking of doing a berry pavlova.

0:30:100:30:14

And you're going to get that done on time?

0:30:140:30:16

Well, I think we could, yeah. Because if we get...

0:30:160:30:20

We'll have to. For the vegetable option...

0:30:200:30:23

-Yeah.

-..we were thinking a vegetable curry.

0:30:230:30:26

-A Thai vegetable curry.

-And then for the main course,

0:30:260:30:30

we've just become a bit stumped.

0:30:300:30:32

Right, OK. So you need a bit more time on thinking about that?

0:30:320:30:34

-Yeah, yeah.

-Just for the meat. Right.

0:30:340:30:36

Guys, what are your options?

0:30:360:30:38

So we're doing a mushroom risotto.

0:30:380:30:40

-Yep.

-And then we're going to do

0:30:400:30:43

probably a crumble with some custard for dessert.

0:30:430:30:46

What crumble are you doing?

0:30:460:30:48

We're thinking so far apple and blackberry.

0:30:480:30:51

-Nice.

-We're a little stuck on the meat dish.

0:30:510:30:54

Yeah, we could do lamb tagine with couscous.

0:30:540:30:57

Perfect.

0:30:570:30:59

They've got to get their heads down. They've got to roll their sleeves up.

0:31:040:31:08

The only way to succeed in this situation is to plan first and then graft.

0:31:080:31:13

And seriously graft.

0:31:130:31:15

Becky gets straight to work on their lamb tagine main.

0:31:160:31:20

Never used one of these.

0:31:200:31:22

But put some oil in.

0:31:220:31:23

I think it's just for cooking massive quantities of food.

0:31:230:31:27

It's hot. Really hot.

0:31:300:31:32

She mixes lamb, onions, tomatoes and spice

0:31:320:31:36

before it cooks for two hours.

0:31:360:31:39

It's a little pushy with time with the lamb.

0:31:390:31:42

It does take a good two hours to cook.

0:31:420:31:44

And they've got two-and-a-half hours to do it in.

0:31:440:31:46

So, it will be tight. Very, very tight.

0:31:460:31:48

I think the fact that this is cooking for a long time is a good thing.

0:31:480:31:51

It's going to be really tender.

0:31:510:31:52

Meanwhile, Dev is tackling their vegetarian dish.

0:31:550:31:58

I've taken up the job of prepping for our mushroom risotto.

0:31:580:32:03

Which means lots of mushrooms.

0:32:030:32:06

20 minutes have passed, and across the kitchen,

0:32:080:32:11

Debbie and Rachel still haven't decided on their main course.

0:32:110:32:15

So we could just do a salmon in like a creamy sauce with dill or something like that?

0:32:150:32:19

-Yeah.

-That type of thing with a mashed potato?

0:32:190:32:22

Right, OK. Then with the salmon, if this is OK with you...

0:32:220:32:25

-Yeah.

-If we do salmon,

0:32:250:32:27

put the tomato paste over it so it's soaking through.

0:32:270:32:30

And then do you have breadcrumbs?

0:32:300:32:33

-Yes.

-We could sprinkle breadcrumbs over the top.

0:32:330:32:35

-Yeah.

-And that's... It's actually easy.

0:32:350:32:38

But it's really tasty.

0:32:380:32:39

-And we could do that.

-Sounds different.

-OK.

0:32:390:32:43

Guys, if you don't start moving, we will run out of time.

0:32:430:32:46

With the salmon main finally decided,

0:32:470:32:50

Debbie's first job is to make the pavlova.

0:32:500:32:54

This is a task I could cope with if I had a couple of days to do it in.

0:32:540:32:58

I'm not frightened of what we are cooking or anything.

0:32:580:33:00

It's just the quantity and preparing it.

0:33:000:33:03

Meanwhile, Rachel is taking charge of the vegetarian dish,

0:33:060:33:09

chopping the veg and making a paste for the Thai green curry.

0:33:090:33:13

I've made like a Thai sauce, like a Thai dressing.

0:33:140:33:17

But I've never made a Thai curry.

0:33:170:33:19

Crazy!

0:33:190:33:21

And she's not feeling confident.

0:33:210:33:24

-Debbie?

-Yeah?

0:33:240:33:26

I just don't know the quantities of the chillies.

0:33:260:33:28

Obviously, I don't want to make it too...

0:33:280:33:30

Well, we're making 20 portions.

0:33:300:33:31

So think how much you'd put in if you were just cooking for two or four.

0:33:310:33:35

-Right.

-Debbie and Rachel are a little behind at the moment.

0:33:370:33:40

I think Debbie's taking control of the Debbie team.

0:33:400:33:43

Be interested to see what comes out for lunch.

0:33:430:33:46

Don't put the chillies in the paste, because we can't guarantee we'll get it right.

0:33:460:33:51

I'm just feeling my way through.

0:33:510:33:53

It's probably not the most sensible thing, to make something that you've never cooked before.

0:33:530:33:57

So, I'm totally out of my depth, really.

0:33:570:34:00

While Rachel carries on with the curry,

0:34:020:34:05

Debbie's almost finished making the dessert.

0:34:050:34:08

How are you going to get a 50-portion dessert out of those four trays of pavlova?

0:34:100:34:15

I was going to do five with ten portions.

0:34:150:34:18

-Yes.

-Out of each.

0:34:180:34:19

I'm really trying not to panic and think things through today.

0:34:190:34:23

But in my head - I haven't written it down -

0:34:230:34:26

it's getting the pavlova in the oven.

0:34:260:34:28

It seems, Debbie, like you may be in control of all this.

0:34:280:34:31

Only a little bit.

0:34:310:34:33

Sorry, I'm trying to think that I need to get back to my cooking.

0:34:330:34:36

On the other team, with the lamb tagine cooking down...

0:34:400:34:44

..Becky has moved on to stewing apples for the crumble.

0:34:460:34:50

I think I've just burned them.

0:34:500:34:53

While Dev is still chopping veg for the mushroom risotto.

0:34:540:34:58

I'm being 100% honest.

0:34:580:35:00

It's all I've done since we've started.

0:35:000:35:02

Dev, how are you feeling working with Becky?

0:35:040:35:06

I feel quite relaxed that Becky's in my corner.

0:35:060:35:09

She's used to performing under incredible pressure.

0:35:090:35:11

She seemed to sort of take the lead quite early on.

0:35:110:35:14

And so, I'm quite happy to just sit back a little bit.

0:35:140:35:16

So, she's doing 40 portions of tagine.

0:35:160:35:18

-Yeah.

-50 portions of dessert.

0:35:180:35:20

Which is 90 portions.

0:35:200:35:21

And you're doing 20 portions of risotto?

0:35:210:35:24

Yeah, but look who's chopping up all these beautiful onions.

0:35:240:35:27

I expected the Dev-Becky team to be both of them really,

0:35:280:35:31

really ferocious and really trying very, very hard.

0:35:310:35:33

It seems that Dev's taking a bit of a back seat

0:35:330:35:36

and just letting Becky take on responsibility.

0:35:360:35:41

With an hour gone,

0:35:420:35:44

Rachel's finished the prep and is making a start on cooking the curry.

0:35:440:35:48

I hope that's enough paste.

0:35:480:35:49

She adds sweet potato and coconut milk.

0:35:490:35:53

But team-mate Debbie has realised she hasn't made enough dessert.

0:35:530:35:58

I'm a bit up against it at the moment because I haven't done enough pavlova to feed that many people.

0:36:000:36:06

So by now, I would have wanted to have been doing the salmon.

0:36:060:36:12

Right, Rachel and Debbie, I'm really concerned about your section.

0:36:120:36:15

The salmon is still down the back of the kitchen.

0:36:150:36:17

Rachel, you're just purely working on the vegetarians.

0:36:170:36:19

We really need to speed up.

0:36:190:36:21

Chef is right now concerned about Debbie and Rachel.

0:36:240:36:27

In catering, being late is not an option.

0:36:270:36:31

It's never an option.

0:36:310:36:33

We're just, like, speeding it up now.

0:36:330:36:36

But I think we're all right. I don't know. I really don't know.

0:36:360:36:41

In addition to its premier motor racing history,

0:36:500:36:53

Brooklands also houses a replica of the world's first patented automobile.

0:36:530:36:58

The three-wheeled two-seater motor wagon was patented by Karl Benz in 1886

0:36:580:37:05

and gave birth to a new global industry.

0:37:050:37:09

Every day, up to 100 of the workforce eats lunch at the staff restaurant.

0:37:090:37:15

I think there's a lot of pressure on the contestants today.

0:37:150:37:17

I know the staff are very hungry and they're looking forward to

0:37:170:37:20

some really good food.

0:37:200:37:21

I'm just hoping it's going to be a big plateful.

0:37:210:37:24

Because I'm absolutely starving.

0:37:240:37:27

There's just one hour until service,

0:37:270:37:31

and Dev's ready to start cooking his risotto.

0:37:310:37:34

Because Becky's been smashing it with the other dishes,

0:37:340:37:36

it sort of feels like the pressure's on a little bit.

0:37:360:37:40

I just don't want to be the one that lets the side down.

0:37:400:37:42

This is more risotto than I think I'd make in a year.

0:37:420:37:46

-Dev!

-Hello.

-Hard, innit?

-Yeah,

0:37:480:37:50

and quite hot as well.

0:37:500:37:52

I don't want to jinx myself, but I think I'm on time.

0:37:520:37:55

Why's Becky got the bulk of the work, then?

0:37:550:37:57

Is it because she's fitter and stronger than you?

0:37:570:38:00

She certainly took the lead to begin with. I panicked a little bit.

0:38:000:38:03

I don't deal with pressure very well.

0:38:030:38:05

Becky was very focused, straight in there.

0:38:050:38:07

I'm sorry you don't like pressure. But here, have it!

0:38:070:38:10

-Because you've got it.

-All right, thank you.

0:38:100:38:12

On the other team, Debbie's pavlovas are out of the oven

0:38:180:38:21

while Rachel's Thai curry is almost cooked.

0:38:210:38:25

Oh! I think it needs more salt.

0:38:270:38:28

OK.

0:38:280:38:30

But they still haven't started their salmon main.

0:38:300:38:33

Rachel's still working on the vegetarian, which she has been working on all morning.

0:38:330:38:36

Debbie's still working on her pavlovas, which she's also been

0:38:360:38:39

working on all morning. And nobody's working on the main course.

0:38:390:38:42

Ah!

0:38:420:38:45

Right, guys, you've got 50 minutes. 5-0.

0:38:450:38:48

There should be service at 12:45. We really need to move now, please.

0:38:480:38:52

Yes, Chef.

0:38:520:38:53

Myself and my sous chef will have to jump in.

0:38:550:39:00

While Debbie and Rachel are running behind,

0:39:000:39:03

Becky's lamb tagine is almost ready.

0:39:030:39:05

Looks nice and cooked. Smells amazing.

0:39:080:39:11

So, yeah. I'm happy!

0:39:110:39:14

-You're in charge, Becky.

-I'm not! Not at all!

0:39:150:39:19

-He says you are.

-He's going to say that!

0:39:190:39:21

He's surrounded by three women!

0:39:210:39:25

Are you in front?

0:39:250:39:26

Crumble's made, it just needs going in the oven.

0:39:260:39:29

It's a lamb tagine, so that's cooking away.

0:39:290:39:31

That needs nothing done to it.

0:39:310:39:32

Between me and you, you might be on time.

0:39:320:39:35

But if I were you, I'd keep your eye on that risotto.

0:39:350:39:38

-OK.

-Not that Dev's slow or anything.

0:39:380:39:41

Yes, Dev! You've got this!

0:39:410:39:43

But you seem faster.

0:39:430:39:45

I am fast.

0:39:450:39:47

Across the kitchen and with the help of a sous chef,

0:39:520:39:54

Debbie's portioned 40 pieces of salmon and added a tomato paste topping.

0:39:540:39:59

This is breadcrumbs to just give it some crunch.

0:39:590:40:03

Right.

0:40:030:40:05

They'll take 12 minutes to cook.

0:40:080:40:10

But 80 hungry staff have already begun to gather outside the restaurant ready for lunch.

0:40:100:40:18

I hope people will like it.

0:40:190:40:22

Like when you bring your own dish to a barbecue or something?

0:40:220:40:25

Ah! Ah!

0:40:250:40:26

It's all right, it's fine!

0:40:280:40:30

You've got ten minutes left.

0:40:330:40:34

Food needs to be hot and on the pass in ten minutes.

0:40:340:40:37

I'll just concentrate on cooking now.

0:40:370:40:39

I'm not going to tell no more jokes.

0:40:390:40:40

-They definitely look cooked.

-Yeah.

0:40:430:40:44

Let's cut through one.

0:40:440:40:46

Because we know... No, it's not.

0:40:460:40:48

-No, no, no, no.

-No, it's not.

0:40:480:40:51

Becky, taste that and see what you think, please.

0:40:540:40:56

-Mmm.

-Yeah?

-Mmm.

0:40:590:41:01

I need some oven gloves to get that salmon out.

0:41:010:41:04

With just minutes to go before service,

0:41:040:41:06

Becky checks the rice to go with the tagine.

0:41:060:41:10

-Is it all right?

-It's hard.

0:41:140:41:17

Is it still a bit hard?

0:41:170:41:18

-Should we leave it longer?

-We've got to get it out.

0:41:190:41:22

Debbie and Rachel, you're not ready at all.

0:41:250:41:28

There's no dishes out.

0:41:280:41:29

-Are you going to be on time?

-We are, Chef.

0:41:290:41:30

You've got two minutes. There's a whole queue waiting for you guys.

0:41:300:41:34

Yes, Chef.

0:41:340:41:36

Ah, it's really heavy!

0:41:380:41:40

-Are you ready to go?

-Oh, my God!

0:41:460:41:48

Mm, smells delicious.

0:41:520:41:54

-Debbie, how long?

-Five minutes at the most.

0:41:550:41:57

Most of ours is out.

0:41:570:41:58

I've just got to get the salmon out.

0:41:580:42:01

Custard high five.

0:42:110:42:13

We are expecting very high standards.

0:42:170:42:19

They do a really good job in there usually

0:42:190:42:21

and a big array of choices and big smiles.

0:42:210:42:25

So, yeah. High expectations.

0:42:250:42:27

It's one o'clock, and the restaurant is open for service.

0:42:280:42:32

-Hello!

-Hello!

-Welcome to our kitchen.

0:42:330:42:36

Hi, guys, how's it going?

0:42:360:42:38

-Hiya!

-Can I have the lamb, please?

0:42:380:42:40

-Sure.

-Of course!

-You want lamb as well, mate?

0:42:400:42:42

Yes, lamb as well, please.

0:42:420:42:44

Becky's lamb tagine with chickpeas and rice is an instant hit with the

0:42:440:42:49

-diners.

-That's overflowing a little bit there.

0:42:490:42:51

Sorry!

0:42:510:42:53

-Can I have lamb, please?

-Of course.

0:42:530:42:55

Which one of you lot do I speak to if I wanted a free car?

0:42:550:42:58

This one!

0:42:580:43:01

-Becky, is that all the tagine you've got?

-No, we've got more.

0:43:010:43:03

-What you after?

-The lamb, please.

0:43:030:43:06

-You've got a big queue there, Dev.

-Oh, God. See, now you're making me nervous!

0:43:080:43:11

Don't mean to make you nervous.

0:43:110:43:13

Can I make you another one, please?

0:43:130:43:16

I went for the lamb tagine. Very nice.

0:43:210:43:23

The lamb's really tender. Very good food. Really happy.

0:43:230:43:26

The lamb's cooked really nicely. It's very soft.

0:43:260:43:30

Lovely with the chickpeas and some coriander.

0:43:300:43:32

It's beautiful.

0:43:320:43:34

The rice has all been mixed together, so there's half that's cooked, half that's not cooked.

0:43:360:43:40

Chickpeas in there a great idea.

0:43:400:43:41

She does graft, that Becky. I'll give her her due.

0:43:410:43:44

Hello, what would you like? Thai or salmon?

0:43:470:43:50

-I'll go for the salmon, please.

-Salmon?

0:43:500:43:52

You're quite a big chap so let's go for a bigger bit.

0:43:520:43:56

Debbie and Rachel's salmon with a tomato and breadcrumb topping served

0:43:560:44:00

with Cajun-spiced potatoes and vegetables is also proving popular.

0:44:000:44:06

There we are, Josh. Hope you enjoy it!

0:44:060:44:09

Anybody else for salmon?

0:44:090:44:11

Potato?

0:44:120:44:14

There we go.

0:44:170:44:19

I had the salmon. It was really good.

0:44:210:44:23

It was tasty. Well cooked. Yeah, it was nice.

0:44:230:44:25

It's as good as we would normally have, because it is a good catering unit.

0:44:250:44:28

-So, yeah.

-Yeah, I shouldn't tell you,

0:44:280:44:30

but it is my second portion.

0:44:300:44:32

Right, because I enjoyed the salmon so much I had to go up and get a second.

0:44:320:44:39

I like the salmon.

0:44:390:44:40

I like that crust. I really like that tomato fruitiness,

0:44:400:44:43

almost sweetness that goes with that salmon.

0:44:430:44:46

-It's very nice indeed.

-The salmon's cooked really nicely.

0:44:460:44:48

For me, the whole thing is a bit dry.

0:44:480:44:50

Needs a bit more of a sauce.

0:44:500:44:52

-Hiya.

-Can I have risotto, please?

0:44:540:44:56

Oh, someone wants the risotto!

0:44:560:44:58

For their vegetarian dish,

0:44:580:45:00

Becky and Dev are offering wild mushroom risotto.

0:45:000:45:03

I mean, I don't want to be biased, but I made the risotto.

0:45:030:45:06

It's pretty special.

0:45:060:45:07

I've got mushroom risotto here. Absolutely delicious.

0:45:090:45:11

I'm actually more of a meat eater

0:45:110:45:13

but this is absolutely delicious, very nice.

0:45:130:45:15

The risotto is lovely.

0:45:150:45:16

Had a really lovely flavour, really creamy as well.

0:45:160:45:20

The risotto tastes pretty good, actually. The rice is cooked.

0:45:200:45:23

There's a good flavour of the stock and seasoning.

0:45:230:45:26

You can clearly identify the deeper, almost beefy mushroom flavour.

0:45:260:45:30

Mushrooms are really tasty.

0:45:300:45:32

The rice itself is flavoured very well.

0:45:320:45:34

Not bad.

0:45:340:45:35

Rachel and Debbie are offering a vegetable Thai curry with rice.

0:45:400:45:46

-All looks very nice.

-Thank you very much!

0:45:460:45:48

-Thank you!

-The rice is sticky.

0:45:480:45:50

-It's meant to be.

-Yeah. It's meant to be sticky rice.

0:45:500:45:56

I went for the green Thai vegetable curry.

0:45:560:45:59

Yeah, it's up to the standards I'm used to, because this is the type

0:45:590:46:03

of food I eat. So, I'm pretty happy with my choice.

0:46:030:46:06

The veggies are cooked quite nicely.

0:46:060:46:08

You get the flavour of the coconut milk.

0:46:080:46:09

I've got lime leaf.

0:46:090:46:11

I've got a little bit of heat creeping up as well.

0:46:110:46:13

Very nice. That rice is stodgy.

0:46:130:46:15

It's thick and stodgy.

0:46:150:46:17

That's the only problem.

0:46:170:46:19

Nice! Look at that?

0:46:200:46:22

Do you want a slice of rice?

0:46:220:46:23

-Thanks.

-Ha-ha-ha-ha!

0:46:230:46:24

Right, that's it, guys. Well done. Clear down.

0:46:280:46:29

Desserts out.

0:46:290:46:31

-Thanks, Chef.

-Thank you.

0:46:310:46:32

For dessert, Becky and Dev have made apple and blackberry crumble served with custard.

0:46:360:46:41

It was very nice.

0:46:410:46:42

-Oh, thank you very much!

-Oh, I didn't even ask. Sorry.

0:46:420:46:48

-Custard?

-Amazing, thank you.

0:46:510:46:54

-Custard? Stop laughing at me!

-I can't help it.

0:46:540:46:59

-It's your new catchphrase.

-Custard?

-Thanks a lot.

-Thank you.

0:46:590:47:03

I ordered the crumble. It was lovely.

0:47:090:47:10

It was very tasty.

0:47:100:47:12

Everything blended together lovely.

0:47:120:47:13

There wasn't anything that was lacking.

0:47:130:47:16

Even the custard was lovely.

0:47:160:47:17

The fruit was really chunky inside.

0:47:170:47:19

Really sweet, soft enough, but it's not stodgy and mushy.

0:47:190:47:23

So, the consistency is really, really good.

0:47:230:47:25

I'm happy with that.

0:47:250:47:26

You know me, I love vanilla custard.

0:47:260:47:29

The sweetness of that against the natural, juicy, sweet fruit.

0:47:290:47:32

I love that. However, I'd like a little bit more crumble.

0:47:320:47:36

I want more of that buttery, oaty top.

0:47:360:47:40

That dessert is the best thing that Dev and Becky made today.

0:47:400:47:43

Lovely fruit which is hot.

0:47:430:47:44

All the juice of the blackberries running through it.

0:47:440:47:47

The custard, which is all smooth across it.

0:47:470:47:49

And the crumble has got lots of vanilla and sugar.

0:47:490:47:51

And sort of biscuit and butter.

0:47:510:47:54

That's great.

0:47:540:47:55

Debbie and Rachel have made raspberry and blueberry pavlova.

0:47:550:47:59

-Extra cream?

-Yes, please.

0:47:590:48:02

Have a nice time!

0:48:040:48:06

Decided to go for the pavlova today.

0:48:080:48:10

And it's delicious! I would definitely have the pudding again.

0:48:100:48:13

It was lovely.

0:48:130:48:15

It was really good. This is my second lot.

0:48:160:48:18

Meringue's really good, really chewy.

0:48:180:48:20

Marshmallowy. So, I'm going to have seconds.

0:48:200:48:22

Lovely, really good.

0:48:220:48:23

Not bad. The base of that pavlova has a nice crunch.

0:48:250:48:27

You've still got a little bit of chew in the middle.

0:48:270:48:29

The cream is perfectly whipped and perfectly seasoned.

0:48:290:48:33

I love the sharpness of those berries against the cream and the pavlova.

0:48:330:48:39

I'm really pleased for Debbie and Rachel because they've got a dessert which is tasty.

0:48:390:48:43

And some left over for us as well. That's for the car journey home.

0:48:450:48:50

Woohoo! We got there!

0:48:500:48:52

Brilliant, we got there.

0:48:520:48:56

I think they've had a good day. I think they've had a bit of a wake-up call.

0:48:580:49:02

Our four have come into this and they've realised that doing stuff in volume is never going to be easy.

0:49:020:49:08

Debbie and Rachel needed help.

0:49:080:49:11

Professional help they got there.

0:49:110:49:13

They would never have got this done on their own.

0:49:130:49:15

In saying, Debbie had some very,

0:49:150:49:17

very nice menu ideas and that salmon was good.

0:49:170:49:21

I enjoyed 80% of it. And the only bits I didn't enjoy were when I was really getting

0:49:220:49:29

worried that we wouldn't get everything prepared.

0:49:290:49:32

I really wouldn't want to have to cook for that many people every day.

0:49:320:49:35

I think it's very, very hard.

0:49:350:49:38

That was a crazy experience, really.

0:49:400:49:43

We were quite late on a lot of things,

0:49:450:49:47

but it all came together in the end.

0:49:470:49:49

Becky and Dev worked hard. Certainly driven by Becky.

0:49:520:49:55

I mean, Becky is an absolute dynamo in the kitchen.

0:49:550:49:59

I am so proud of me and Dev. I think we just did so well.

0:50:010:50:05

We cracked on, we got it done, we got it served,

0:50:050:50:08

everything we planned to make, we made.

0:50:080:50:11

The fact that we have now just fed 80 people is unbelievable.

0:50:140:50:19

Pretty exhausted after all of that.

0:50:190:50:21

It's so high octane, so intense.

0:50:230:50:27

But, no, we got through, we got our dishes up there.

0:50:270:50:29

The next round is really tough.

0:50:290:50:31

It is all to play for, and they know it as well.

0:50:310:50:35

With every round, with every different challenge,

0:50:380:50:40

comes another twist and turn in this competition.

0:50:400:50:42

Two of them will be going home. I can't call it.

0:50:420:50:46

After two days of competition,

0:51:000:51:02

these four celebrities now face one final challenge to decide who stays.

0:51:020:51:09

Two of them will be going home.

0:51:090:51:12

It is a competition, and I do want to get through.

0:51:120:51:14

If it means that I have to kick over one of Rachel's dishes in order to get through, so be it, man.

0:51:140:51:20

Maybe it is time to get a little bit ruthless.

0:51:200:51:24

Oh, I would be really sad if I had to leave.

0:51:240:51:26

I'm going to give it everything.

0:51:260:51:28

I'm really loving it, and I want to go on in the competition.

0:51:280:51:31

I really, really want to go through.

0:51:310:51:33

I was a very nervous competitor in the Olympics.

0:51:360:51:38

I can remember feeling so sick before I raced,

0:51:380:51:41

I had to lie on the floor because I thought I was going to pass out.

0:51:410:51:44

So, yeah, I'm bound to get nervous for this.

0:51:440:51:46

My competitive spirit has come out, I have to say.

0:51:490:51:53

I'll be really annoyed if I get kicked out today!

0:51:530:51:56

Good to see you back. You are cooking for a place in the semifinal.

0:52:200:52:26

You are presenting your food, not just to me and John,

0:52:260:52:29

but for three invited guests,

0:52:290:52:32

who understand this competition perfectly well,

0:52:320:52:35

because they were all Celebrity MasterChef finalists.

0:52:350:52:40

Reverend Richard Coles...

0:52:400:52:41

..Rylan Clark-Neal...

0:52:430:52:45

..and winner Kimberly Wyatt.

0:52:460:52:49

Oh, you're going to have to be good to impress them, you really are.

0:52:490:52:55

At the end of today, two of you will be semifinalists,

0:52:550:52:58

which means that two of you will go home.

0:52:580:53:01

Your own two courses, one hour and 15 minutes, let's cook.

0:53:020:53:06

Previous Celebrity MasterChef finalists make brilliant judges,

0:53:150:53:19

because they understand what it takes to succeed.

0:53:190:53:23

Those three are demanding. Really demanding.

0:53:250:53:28

They are not going to pull any punches. They are going to go for it.

0:53:280:53:31

I would be overjoyed if I get through to the semifinals.

0:53:390:53:42

It is just kind of a bit like going back to my old days of dancing competitions.

0:53:420:53:47

And you've worked hard for it,

0:53:470:53:49

so I do not want to fall off this stool.

0:53:490:53:51

I want to go a bit higher!

0:53:510:53:53

How do you feel about cooking for people that have done well in this competition?

0:53:560:54:00

Well, today, I'm just trying to think of this as if, oh,

0:54:000:54:03

I've got some friends coming over for lunch,

0:54:030:54:05

and it would be like it would be at home,

0:54:050:54:07

except I've got to do it quickly because they've all got to rush to work afterwards, or something.

0:54:070:54:12

That's how I'm mentally attacking it.

0:54:120:54:14

What are you making, Debbie?

0:54:140:54:15

I'm making chicken with mushrooms in Marsala sauce with some mashed

0:54:150:54:19

potato, carrots and broccoli. I'm doing bananas that I am going to cook in a rum sauce and tuck them

0:54:190:54:24

-into a little crepe.

-One of the things that we have said to you along the

0:54:240:54:28

way is a bit of sparkle, a bit of zhuzh. Can you do that today?

0:54:280:54:31

I think so, yeah.

0:54:310:54:32

I'm going to do the mashed potatoes in little circles,

0:54:320:54:35

and the broccoli, I thought instead of doing big florets,

0:54:350:54:37

do some little ones.

0:54:370:54:39

So I'm going to do my best for you boys, that's all I can say.

0:54:390:54:42

-Little florets.

-Yes.

-You're our little floret.

0:54:420:54:45

I think Debbie's idea of chicken breasts on mashed potato with a sweet Marsala sauce

0:54:520:54:57

and herb-flavoured mushrooms is lovely.

0:54:570:55:00

The fact is, she has got quite a lot to do.

0:55:020:55:04

She has got to make a great Marsala sauce,

0:55:040:55:06

good mashed potato, cook the chicken absolutely perfectly,

0:55:060:55:09

make a decent, lovely, thin paper crepe.

0:55:090:55:11

It is food that I think could be really tasty.

0:55:110:55:15

As soon as I step into that kitchen, I go like

0:55:220:55:25

this little schoolgirl in the playground that's like, urgh! And I go, like,

0:55:250:55:28

just scared, and I just do stupid things.

0:55:280:55:31

Ah!

0:55:310:55:33

I've cut my finger.

0:55:330:55:35

I kind of overthink everything and overplay it,

0:55:350:55:37

I don't just stay calm and breathe and just go, "I know what I'm doing."

0:55:370:55:43

How important is this round for you?

0:55:470:55:49

I've not got much confidence in my cooking ability, as you guys know,

0:55:490:55:52

so for me, it is just about trying to do something that I do cook at home.

0:55:520:55:55

I'm not as fancy, I struggle with my presentation,

0:55:550:55:58

but I will try and do my best.

0:55:580:56:00

What are you making, Becky, that's going to get you a semifinal place?

0:56:000:56:03

So, today I'm making lamb koftas with flatbread, and for pudding,

0:56:030:56:08

I'm making rhubarb crumble and vanilla custard.

0:56:080:56:10

-Whay! Are you going to make your own flatbreads?

-I am, yes.

0:56:100:56:14

Wow, and are you going to make proper custard?

0:56:140:56:16

I am, yes.

0:56:160:56:17

Do you know what I think is really good today?

0:56:170:56:19

-You have got a smile on your face!

-Oh, thank you.

0:56:190:56:22

Good, enjoy it!

0:56:220:56:23

Becky's food sounds good.

0:56:280:56:30

Koftas have got to have a nice colour on the outside, be crispy on the outside,

0:56:300:56:35

and still cooked all the way through but still be moist,

0:56:350:56:38

and lots and lots of spices.

0:56:380:56:40

Flatbreads have got to be puffed up a little bit,

0:56:420:56:44

and coloured all the way through, not too thick,

0:56:440:56:46

and cooked all the way so they are not stodgy.

0:56:460:56:49

That is my absolute favourite pudding in the whole wide world,

0:56:530:56:56

a rhubarb crumble and custard.

0:56:560:56:57

I absolutely love it.

0:56:570:56:59

It is food you want to eat,

0:57:020:57:03

but how do you bring any presentation to those two things?

0:57:030:57:07

I want to prove to John and Gregg that I can deliver really delicious food,

0:57:150:57:19

but there is always things that can go wrong with cooking.

0:57:190:57:24

I have just got to remember to just stay in control and breathe.

0:57:240:57:29

What are your two dishes that are going to get you through to the semifinal?

0:57:290:57:32

So, I'm making a pea soup to start,

0:57:320:57:34

and I'm making a salmon with a wasabi mayonnaise and pistachio crust,

0:57:340:57:40

cauliflower puree and green beans and leek.

0:57:400:57:44

Rachel, are you enjoying the competition?

0:57:440:57:46

I'm really enjoying it.

0:57:460:57:48

The nerves really get to me, so I don't love that part of it.

0:57:480:57:50

You performed live in front of how many people?

0:57:500:57:53

I know, but it's so different.

0:57:530:57:55

When you are doing something that you are so out of your comfort zone with and you don't do...

0:57:550:57:59

You know, you know, so, yeah.

0:57:590:58:01

I'll tell you what, this is really ambitious from Rachel.

0:58:060:58:10

A pea soup, which has got to be green and vibrant, with celery,

0:58:100:58:13

loads of seasoning and stock, so it has got a good flavour.

0:58:130:58:18

Rachel's main course is a piece of salmon with mayonnaise across the top,

0:58:190:58:22

wasabi and pistachio nuts.

0:58:220:58:24

Odd combination. Pistachio nuts and cauliflower I get,

0:58:240:58:28

but cauliflower and wasabi

0:58:280:58:31

and salmon together with pistachio nuts and mayonnaise?

0:58:310:58:34

I'm not quite sure.

0:58:340:58:36

I'm a competitor, you know,

0:58:410:58:43

throw me in at the deep end and I'll doggie paddle.

0:58:430:58:45

I'll make it to the side somehow.

0:58:450:58:49

I want to show them I'm a good all-rounder,

0:58:490:58:51

I'm not just good at one or two aspects of cooking,

0:58:510:58:53

I'm fairly decent at most of them.

0:58:530:58:56

What are you making?

0:58:580:58:59

I'm going to do a lamb bhuna with rice and also a chocolate brownie cake

0:58:590:59:05

-with chocolate ganache.

-Why have you chosen that dessert?

0:59:050:59:08

I guess it's a little bit like me, just sort of laid on a bit too thick,

0:59:080:59:11

a bit over the top, it's chocolate on top of chocolate. But, yeah,

0:59:110:59:16

I quite like it, I've tried it at home, I think it's quite delicious.

0:59:160:59:19

You have got a lot of stuff here, Dev.

0:59:190:59:21

I took on board what you guys said last time that perhaps my last dish was

0:59:210:59:24

maybe a little bit too ambitious, but I feel like I've been realistic with this one,

0:59:240:59:28

I want to give our guests today something quite fancy,

0:59:280:59:31

something that shows off my skill a little bit.

0:59:310:59:33

Wow, OK. Well, that sounds like lessons learned.

0:59:330:59:35

-Yeah, I don't want to go home today. I really don't.

-Thanks, Dev.

0:59:350:59:38

Thanks, guys.

0:59:380:59:39

I think Dev's being really, really clever with his menu.

0:59:420:59:45

Who doesn't like a curry?

0:59:450:59:47

Who doesn't like chocolate brownie with chocolate sauce and cream?

0:59:470:59:51

But the thing is that curry, the lamb's got to be melt-in-your-mouth,

0:59:510:59:55

it's got to be really well spiced. The rice has to be cooked properly.

0:59:551:00:00

All the spices he's pounding and toasting himself, which gives him a huge amount of work to do.

1:00:001:00:04

And the brownie is not easy.

1:00:041:00:06

Well, this is my first time as poacher turned gamekeeper, I guess.

1:00:321:00:36

I do remember cooking this round. I thought I had rather a triumph.

1:00:361:00:40

Although my brownie turned out to be rather moister

1:00:401:00:43

than it might have been.

1:00:431:00:45

And I had to kind of find a way of bluffing that.

1:00:451:00:48

But they liked it.

1:00:481:00:50

You have a deconstructed brownie.

1:00:501:00:53

Do you mean undercooked?

1:00:531:00:54

No. No, not undercooked at all.

1:00:541:00:56

That would be quite wrong.

1:00:561:00:59

It has become a bit of a joke

1:01:001:01:02

in my household whenever I try and cook something

1:01:021:01:05

and it doesn't go to plan.

1:01:051:01:06

It's "Oh, MasterChef finalist!"

1:01:061:01:08

It's like...yeah, I was a finalist.

1:01:081:01:10

I was known for presentation and that is a massive thing to me.

1:01:101:01:14

It could be the best food in the world,

1:01:141:01:16

but if it doesn't look nice, I don't want it.

1:01:161:01:19

So, I'm not alone today.

1:01:191:01:21

I've got Richard and Rylan.

1:01:211:01:23

Rylan and a vicar.

1:01:231:01:24

What could go wrong, right?

1:01:241:01:27

This round is tough.

1:01:271:01:28

Not only are you wanting to impress your judges,

1:01:281:01:32

it's also getting the timings right, because you've got two courses

1:01:321:01:35

to prepare to perfection. So it's a really tough one.

1:01:351:01:38

-Debbie.

-Yeah.

-Five minutes.

-OK.

1:01:451:01:48

First dish is up, yeah?

1:01:481:01:50

First up we've got Debbie

1:01:501:01:53

and she's doing chicken and mushrooms with a Marsala sauce

1:01:531:01:57

accompanied by mashed potatoes, broccoli and carrots.

1:01:571:02:00

Mashed potatoes done properly

1:02:001:02:03

you can't really beat.

1:02:031:02:05

Broccoli I'm sort of addicted to.

1:02:051:02:06

That'll be nice.

1:02:061:02:08

-Oh!

-Oh! Oh!

1:02:101:02:11

I think it's all riding on just how yummy

1:02:111:02:14

that Marsala sauce is.

1:02:141:02:15

If done well, great.

1:02:151:02:17

Otherwise, maybe a bit safe.

1:02:171:02:19

We should be going now, Debbie.

1:02:221:02:23

-Right.

-We need to move.

1:02:231:02:25

Come on, Debbie. Let's go, go, go, go, go, go, go.

1:02:261:02:28

He...

1:02:281:02:30

Hello!

1:02:311:02:32

Who's going to go first?

1:02:321:02:33

I thought maybe the lady.

1:02:331:02:35

-Ta-da!

-Yes! Yes, Debbie McGee!

1:02:381:02:41

I've done chicken breast in Marsala with mushrooms.

1:02:411:02:45

You've got my creamy mashed potato, broccoli and carrots.

1:02:451:02:48

-Thank you.

-Thank you, Debbie.

1:02:481:02:50

-Enjoy!

-Thank you. Well done.

1:02:501:02:52

What an entrance. Loved that.

1:02:531:02:56

And I think part of that has made up

1:02:561:02:59

for the presentation at the moment.

1:02:591:03:01

I can see she's tried to really separate this.

1:03:011:03:05

But it doesn't look the most appetising thing

1:03:051:03:07

that's ever been in front of me on a plate.

1:03:071:03:10

I've got to be honest. It's moist, it's not dry.

1:03:151:03:19

And she's seasoned that chicken really, really well.

1:03:191:03:23

I couldn't agree more.

1:03:231:03:24

The chicken is lovely.

1:03:241:03:26

The broccoli has good flavour.

1:03:261:03:27

I just wish there was more of it.

1:03:271:03:28

And I think it really did need that Marsala sauce

1:03:281:03:32

to just make it have a bit of oomph.

1:03:321:03:34

Actually, I'm getting the Marsala sauce.

1:03:341:03:37

I'd like a lot more of it, but it is coming through.

1:03:371:03:39

But not entirely successful.

1:03:391:03:42

I like it, but not a lot.

1:03:421:03:44

Debbie continues to produce really tasty food.

1:03:521:03:55

It's a little bit messy.

1:03:551:03:57

The sauce is a bit thin.

1:03:571:03:58

The mashed potato needs to be seasoned.

1:03:581:04:00

I like the mushrooms and the herbs.

1:04:001:04:02

I think the chicken's cooked beautifully.

1:04:021:04:04

It's wonderful and moist.

1:04:041:04:06

I would like the Marsala sauce to be thicker.

1:04:061:04:08

However, in terms of flavour, I love that sweet sauce.

1:04:081:04:11

This is pretty accomplished.

1:04:111:04:14

But not perfect.

1:04:141:04:16

Now, you've got just 15 minutes to cook those bananas

1:04:171:04:20

-and make those crepes.

-OK.

1:04:201:04:23

Debbie's dessert. We've got crepe

1:04:251:04:28

filled with bananas in a rum sauce served with cream.

1:04:281:04:31

You can come to grief with a crepe very easily.

1:04:321:04:35

If you don't get your batter right and if you don't get

1:04:351:04:38

the thickness right, it could be a very doughy disappointment.

1:04:381:04:40

And we don't want that at this level.

1:04:401:04:42

We don't want...

1:04:421:04:43

BOTH: A doughy disappointment.

1:04:431:04:45

Amazing!

1:04:451:04:47

You are 90 seconds away, Debbie.

1:04:501:04:53

You're just about going to do it.

1:04:531:04:55

That's good!

1:04:581:05:00

Like that. Can it go?

1:05:001:05:01

-Yes.

-Go bananas!

1:05:011:05:02

Here I am again. Is this deja vu?

1:05:081:05:11

My dessert is bananas cooked in a rum sauce

1:05:131:05:16

tucked in a crepe with some cream.

1:05:161:05:18

Enjoy!

1:05:181:05:19

I think the bananas look lovely.

1:05:231:05:24

-Yeah.

-I think that looks like they could possibly have

1:05:241:05:27

some really good flavour in there.

1:05:271:05:29

I'm not sure this has worked entirely.

1:05:291:05:31

This sort of looks like a splatter pattern from a murder, doesn't it?

1:05:311:05:35

-Yeah.

-It's not quite right.

1:05:351:05:37

I'm loving the banana. Really good.

1:05:411:05:44

Works really well with the rum sauce, which is beautifully balanced.

1:05:441:05:47

The cream gives it just a little bit of silkiness, which is good.

1:05:471:05:50

My problem really is with the crepe.

1:05:501:05:53

It's a bit anaemic and I wanted something that would be thinner

1:05:531:05:56

and crispier and lighter.

1:05:561:05:58

I love the flavour of the bananas.

1:05:581:06:00

The crepe is a bit underdone.

1:06:001:06:01

Pancakes are a tough one because they do take so much time to cook.

1:06:011:06:05

And you can only do one at a time.

1:06:051:06:07

I don't really not like this crepe.

1:06:071:06:09

I think it's not too bad, my one.

1:06:091:06:10

I don't know if mine's been on slightly longer than yours.

1:06:101:06:13

But it's quite good. I will happily eat all of that.

1:06:131:06:15

I like that.

1:06:151:06:17

I could do with a little bit more colour on my crepe.

1:06:171:06:19

But I like it.

1:06:191:06:21

The crepe could be cooked a little bit more.

1:06:241:06:26

It's a bit stodgy. With the cream, I think it's tasty.

1:06:261:06:28

I'd like a little bit more of that sauce,

1:06:281:06:30

because I think that rum and that sugar on the bananas is delicious.

1:06:301:06:34

And I'd like to see that put on there with a ladle.

1:06:341:06:36

That's not bad.

1:06:361:06:37

Oh!

1:06:371:06:38

Well, I'm just totally relieved that it's all done.

1:06:401:06:43

Yeah. It's harder than you think.

1:06:431:06:46

And I've never been so untidy in a kitchen.

1:06:461:06:50

I was putting things here, there and everywhere,

1:06:501:06:52

then I couldn't find the utensils.

1:06:521:06:54

Yeah, I felt like I was juggling.

1:06:541:06:55

But anyway, I got there in the end.

1:06:551:06:58

So Becky's doing lamb koftas, flatbread and tzatziki.

1:06:591:07:03

Lamb koftas is just about how it's cooked, really.

1:07:051:07:08

You just have to nail that meat and make sure that it's just lovely

1:07:081:07:11

and amazing in your mouth.

1:07:111:07:13

The flatbread I think's going to be the tell here.

1:07:151:07:18

Because that's quite a skill to have.

1:07:181:07:21

And flatbread is quite tough to make.

1:07:211:07:23

As long as it's flat and bread...

1:07:231:07:26

-And bready.

-..we might be all right here!

1:07:261:07:28

We're off to a good start!

1:07:281:07:30

Go, go, go!

1:07:341:07:35

So you have got lamb koftas with some salad,

1:07:431:07:46

home-made flatbread and tzatziki.

1:07:461:07:47

This looks good, Becky.

1:07:471:07:50

Thank you.

1:07:501:07:51

I love an Olympian because you can always tell

1:07:541:07:57

that determination comes through.

1:07:571:07:59

I mean, it looks absolutely brilliant.

1:07:591:08:01

-This smells like a restaurant.

-Mm-hm. It does.

1:08:021:08:04

This smells like a good Greek restaurant.

1:08:041:08:07

Oh!

1:08:141:08:15

The salad, the bread, the meat, the spices she's used in the kofta...

1:08:151:08:21

the tzatziki...

1:08:211:08:22

it is bang on.

1:08:221:08:25

Everything on this plate is gorgeous!

1:08:251:08:28

Every element. The flatbread is just done to perfection.

1:08:281:08:30

It's so yummy.

1:08:301:08:31

And I love the taste of any home-made bread.

1:08:311:08:34

So it's gorgeous.

1:08:341:08:35

I really like the detail.

1:08:351:08:36

The onion's sliced thinly.

1:08:361:08:38

The cucumber and the tomatoes have had the seedy bits removed.

1:08:381:08:40

It's very good.

1:08:401:08:42

She has done swimmingly.

1:08:421:08:44

Oh, come on!

1:08:441:08:46

She's got nice spices like cumin inside those meatballs.

1:08:551:08:58

And a nice, tangy tzatziki.

1:08:581:09:00

Lots of fresh veg.

1:09:001:09:02

It's got colour, it's got presentation, it's got flavour.

1:09:021:09:04

The flatbreads are great.

1:09:041:09:06

You can still fold them up,

1:09:061:09:07

but they've got texture and they're cooked all the way through.

1:09:071:09:10

Go Becky!

1:09:101:09:11

So for dessert, Becky is doing a rhubarb and ginger crumble

1:09:161:09:20

with vanilla custard.

1:09:201:09:21

You love a bit of rhubarb.

1:09:211:09:22

I love all of these flavours.

1:09:221:09:24

I'm excited for this dessert.

1:09:241:09:25

That's a wish list pudding for me as well.

1:09:281:09:30

Rhubarb and ginger, classic combination.

1:09:301:09:32

Crumble and custard.

1:09:321:09:33

Get that right, that's high marks, I think.

1:09:331:09:36

Mm-hm.

1:09:361:09:37

They look good. And your food is looking good.

1:09:431:09:46

-Thank you.

-Let's go!

1:09:461:09:47

-Thank you.

-Thank you.

1:09:541:09:56

So, you have a rhubarb and ginger crumble with vanilla custard.

1:09:561:10:00

I'm so glad that's over!

1:10:001:10:01

I love a crumble that's got a seepage issue.

1:10:051:10:08

And there is a major seep.

1:10:081:10:09

I love the bit where the juices started bubbling up underneath.

1:10:091:10:12

-And I'm looking forward to exploring that on intimate terms.

-Mm!

1:10:121:10:16

You're going to make me blush, Vicar.

1:10:191:10:21

I'm very sorry about that!

1:10:211:10:22

I think this is absolutely gorgeous.

1:10:291:10:31

I love the tartness of the rhubarb.

1:10:311:10:33

The lovely vanilla custard just brings it all together.

1:10:331:10:37

My crumble is nice and crumbly.

1:10:371:10:39

It's just lovely.

1:10:391:10:40

I just want to eat all of it now.

1:10:401:10:43

Becky's not scared of big flavours.

1:10:431:10:45

I mean, there's plenty of ginger in here.

1:10:451:10:47

Almost at first I thought too much,

1:10:471:10:49

but it's kind of balanced when you put the custard on it.

1:10:491:10:51

And also not scared of the tartness of the rhubarb either.

1:10:511:10:54

But I think it's delicious, actually.

1:10:541:10:56

I think she's produced two really, really good courses

1:10:561:11:00

at this stage of the game.

1:11:001:11:02

-Well done, Becky.

-Well done, Becky.

-Well done.

1:11:021:11:04

Oh, no lumps.

1:11:071:11:08

Mmm!

1:11:101:11:11

It's a perfect balance of sharp and sweet.

1:11:121:11:15

And she has nailed that flavour combo brilliantly.

1:11:151:11:19

That is a classic British pud and she has nailed it.

1:11:191:11:22

That was just intense!

1:11:281:11:31

It was like, go, go, go.

1:11:311:11:33

But everything was cooked.

1:11:331:11:34

Everything was plated.

1:11:341:11:36

I was on time.

1:11:361:11:38

So, that I'm really, really proud of.

1:11:381:11:40

You've got about five-and-a-half minutes, Rachel.

1:11:431:11:46

So, Rachel's starter,

1:11:461:11:47

pea soup with a Gruyere crisp.

1:11:471:11:49

Now, that's working for me in two significant ways.

1:11:491:11:53

Pea soup and Gruyere crisp, both of them lovely.

1:11:531:11:56

You know you're running out of time?

1:11:571:11:59

Yes.

1:11:591:12:00

Pea soup can go really bland if you don't season it really well.

1:12:001:12:03

So I think it will be riding on seasoning for that, for me.

1:12:031:12:07

And I love S Club 7.

1:12:071:12:08

So I will have a fan girl moment.

1:12:101:12:12

That is pretty!

1:12:191:12:21

-Thank you.

-Go get them, Rachel!

1:12:211:12:22

Hi, guys!

1:12:261:12:27

-Hi!

-Hi!

-Hi there.

1:12:271:12:29

So, I've made you a pea soup with creme fraiche

1:12:301:12:33

and a Gru-y-ere cheese...crisp.

1:12:331:12:35

Hope you enjoy.

1:12:351:12:37

-Thank you!

-Thank you!

1:12:371:12:39

-Oh...!

-She's so nervous! Bless her.

1:12:391:12:41

This looks really, really good.

1:12:431:12:45

I think she's had a bit of a nightmare with the Gruyere crisp.

1:12:451:12:48

-Yeah.

-I think it's slowly started to melt into the soup.

1:12:481:12:50

Might have been added too quick.

1:12:501:12:52

I think it's done really well.

1:12:591:13:00

I like that creme fraiche.

1:13:001:13:02

It's quite sour in a weird way.

1:13:021:13:03

And that Gruyere crisp, even though it had melted,

1:13:031:13:06

it was still quite crispy to eat.

1:13:061:13:08

The texture was OK for me.

1:13:081:13:10

It's nice and blended.

1:13:101:13:11

It's just a bit bland for my taste.

1:13:111:13:14

I don't know if I'm a huge pea soup lover.

1:13:141:13:17

I really like this pea soup.

1:13:171:13:18

I would cross the road for that and I would cross back as well.

1:13:181:13:21

Oh, that's a good compliment.

1:13:211:13:24

Love the colour. Love the plate.

1:13:281:13:30

I think it's presented really beautifully.

1:13:301:13:32

Unfortunately, it doesn't taste of very much.

1:13:321:13:35

But the flavour I really like.

1:13:351:13:37

I love the sweet pea.

1:13:371:13:38

It's got enough seasoning for me.

1:13:381:13:40

And I love the Gruyere cheese on the top as well giving it tang.

1:13:401:13:44

It's just too thin.

1:13:441:13:45

Oh!

1:13:511:13:52

So, Rachel's main course is salmon with a wasabi mayonnaise

1:13:521:13:55

and pistachio crust, cauliflower puree

1:13:551:13:59

and French beans wrapped in leeks.

1:13:591:14:02

Rachel's going for it.

1:14:021:14:03

Nine-and-a-half, Rachel.

1:14:031:14:05

OK. I've just got to put it in the oven for ten minutes.

1:14:051:14:07

And I haven't got ten minutes.

1:14:071:14:09

That says to me one word, and that word is work.

1:14:091:14:11

-Mm-hm!

-There's a lot of work in there.

1:14:111:14:13

It is a lot of work, and I hope with the time restraint

1:14:211:14:24

that it doesn't go too wrong for her.

1:14:241:14:26

-Rachel, you're in trouble here.

-Yes.

1:14:261:14:27

-Realistically...

-Yeah.

-..how long do you think this is going to be?

1:14:271:14:31

I reckon I could do five minutes.

1:14:311:14:33

So you reckon in five minutes' time you'll be ready?

1:14:331:14:35

-Well...

-I don't think you will be.

1:14:351:14:36

-No.

-No.

1:14:361:14:37

-Rachel...

-Yes, just get them in.

1:14:401:14:41

Just stick a big knob of butter on those beans,

1:14:411:14:44

-get them in the oven.

-Yeah.

-You haven't got time to do this.

1:14:441:14:46

-OK.

-Two there, one here, one there.

1:14:461:14:48

Get a knob of butter on them, get them in the oven.

1:14:481:14:50

Are we serving yet, Rachel?

1:14:571:14:58

Two minutes!

1:14:581:14:59

Our guests may go home before that!

1:15:011:15:03

We're going to wait for this, I think,

1:15:031:15:04

because there was a lot happening on the menu,

1:15:041:15:06

so she might be running over.

1:15:061:15:08

-It seems like she's taking a bit of time.

-Yeah.

1:15:081:15:10

-Right, Rachel.

-Yeah.

1:15:121:15:13

You need to go now, mate, please.

1:15:131:15:15

-I'm really sorry.

-I'm just... Sorry.

1:15:151:15:16

-You are now eight minutes over.

-Whoa!

1:15:161:15:18

-All right.

-Ready.

1:15:251:15:28

Hey!

1:15:311:15:32

Sorry, it's a bit late.

1:15:321:15:33

Is it?

1:15:331:15:34

No...

1:15:341:15:36

I've made you a salmon in pistachio crust and a wasabi mayonnaise

1:15:381:15:43

and cauliflower puree, green beans wrapped in leek.

1:15:431:15:46

-It looks really good.

-I hope you enjoy it!

1:15:461:15:48

-Thank you!

-Thank you!

1:15:481:15:50

She was a bit late, but the plate does look absolutely divine.

1:15:511:15:55

Puree, she's done the whole back of the tablespoon swirls,

1:15:571:16:00

-so, yeah. Top marks.

-Give us a swirl, girl.

1:16:001:16:02

Yeah.

1:16:021:16:04

I don't love that taste of wasabi throughout,

1:16:091:16:11

but that's because I'm a wasabi snob.

1:16:111:16:13

The cauliflower puree is gorgeous.

1:16:141:16:16

I think just maybe a bit more butter in there would be lovely

1:16:161:16:19

with the salmon, just to bring those two together.

1:16:191:16:21

I'm really enjoying this.

1:16:211:16:23

The salmon is lovely.

1:16:231:16:25

I love that wasabi mayonnaise.

1:16:251:16:26

It's just holding the crumb to the top of the fish.

1:16:261:16:28

It's not too strong.

1:16:281:16:30

Cauliflower puree could do with a touch more seasoning for my money.

1:16:301:16:33

I think the salmon looks great.

1:16:331:16:35

And, yeah, I'm really, really happy with that.

1:16:351:16:37

The salmon itself is soft, maybe a couple of minutes overcooked.

1:16:431:16:47

I like the pistachio, mayonnaise, wasabi mix.

1:16:471:16:51

I think it's nice. I like it.

1:16:511:16:53

I do like it.

1:16:531:16:54

The whole dish is underseasoned.

1:16:541:16:56

It looks great, though. It looks like a great modern plate of food,

1:16:561:16:59

but whose wouldn't when you're 15 minutes late?

1:16:591:17:02

That is just crazy.

1:17:071:17:09

The time just goes so quickly.

1:17:091:17:11

It's almost like I go into slow-mo, almost,

1:17:121:17:15

because my head is going faster than my body, I think.

1:17:151:17:18

But we got there. They're eating, so it's fine.

1:17:201:17:23

Dev's main course -

1:17:271:17:28

lamb bhuna and rice.

1:17:281:17:30

I wonder if he's going to have enough time, because it takes time,

1:17:341:17:37

doesn't it, for the lamb to cook properly,

1:17:371:17:38

and also for all of those flavours to do their thing?

1:17:381:17:41

Come on, Dev. We're going in three minutes.

1:17:411:17:43

I'm not sure you can rush a bhuna.

1:17:431:17:45

Don't hurry a bhuna, Rylan.

1:17:451:17:46

No, you can't hurry bhuna. No, you just have to wait.

1:17:461:17:49

-Proud of yourself?

-Yeah.

1:17:551:17:56

Go!

1:17:561:17:58

-Hi, guys!

-Hello.

1:18:041:18:05

Thank you very much.

1:18:051:18:07

-Oop!

-Got it.

-Spill it on anybody?

1:18:071:18:10

So, I've made for you guys a lamb bhuna

1:18:121:18:15

and a little bit of rice with cashews. Enjoy.

1:18:151:18:17

Thank you.

1:18:171:18:18

This looks really good.

1:18:211:18:22

I do like a lamb bhuna.

1:18:311:18:32

You know, I've had a few bhunas in my time.

1:18:321:18:35

There's something in there that's really warming.

1:18:351:18:38

I think it's a really good effort.

1:18:381:18:40

I think he's done a really, really good job.

1:18:401:18:43

I quite like the way that the lamb's cooked.

1:18:431:18:45

I think it's nice and soft and sort of to my taste.

1:18:451:18:49

Every curry tastes better 24 hours after you make it, actually.

1:18:491:18:52

This hasn't had enough time to do its thing

1:18:521:18:54

and it's lacking in some of that richness and depth.

1:18:541:18:57

Some of the lamb's really, really tender,

1:19:011:19:03

some of it's got a bit of a give and I don't mind that,

1:19:031:19:05

because you feel like you're eating meat.

1:19:051:19:07

The flavour of the lamb is good.

1:19:071:19:08

The sauce itself is rich with tomato.

1:19:081:19:10

A little bit of chilli heat through the background.

1:19:101:19:12

I like it. I think it's a very, very decent effort.

1:19:121:19:15

Not a bad attempt at all.

1:19:151:19:16

Dev is doing a Belgian chocolate brownie cake with chocolate ganache.

1:19:201:19:25

SHE SQUEALS

1:19:251:19:26

I did this pudding when I was at this stage when I was on.

1:19:281:19:31

-Did you?

-Yeah.

1:19:311:19:32

-So did I.

-Did you?

1:19:321:19:34

How did your brownie turn out?

1:19:341:19:36

-Dry.

-Mine was moist.

1:19:361:19:39

Oh, Richard.

1:19:391:19:40

We're a match made in heaven.

1:19:401:19:41

We'd have a beautiful brownie if we made them together.

1:19:411:19:44

It would be perfect, wouldn't it?

1:19:441:19:45

Look at that! Oh!

1:19:461:19:49

Oh!

1:19:491:19:50

-Well done.

-Thank you.

1:19:541:19:56

I hope you lot left room for afters!

1:20:011:20:04

Wow!

1:20:041:20:05

So, for dessert, guys,

1:20:061:20:08

I have a chocolate brownie cake with chocolate ganache,

1:20:081:20:10

a little bit of pistachio and some vanilla cream.

1:20:101:20:14

Thanks, Dev.

1:20:141:20:15

A brownie cake?

1:20:181:20:21

What's that, like an extra-thick brownie?

1:20:211:20:23

It's like a riddle. Is it a brownie or is it a cake?

1:20:231:20:26

Maybe Debbie McGee's going to jump out!

1:20:261:20:30

The ganache is really, really good.

1:20:361:20:37

It's really good.

1:20:371:20:39

That's made really well.

1:20:391:20:41

It's a really nice cake.

1:20:411:20:43

I don't think it's a brownie.

1:20:431:20:44

It's like a cake crumb. Quite a dense, rich cake crumb.

1:20:441:20:47

But it's not dense and gooey enough in the way I'd expect a brownie to be.

1:20:471:20:51

But it's nice and that ganache is very good.

1:20:511:20:53

That ganache, gosh.

1:20:531:20:55

That's some of the best ganache I've tried.

1:20:551:20:57

It's perfectly light and moist

1:21:021:21:05

and it's got a deliciously dark chocolate ganache across the top.

1:21:051:21:09

It's beautiful.

1:21:091:21:11

He's done a really good job.

1:21:111:21:12

There some technical bits in here which I really like.

1:21:121:21:14

Oh, my God!

1:21:141:21:16

I'm quite pleased with how I actually cooked.

1:21:181:21:22

I mean, I look a mess, my station is a mess,

1:21:221:21:25

but I think I cooked quite well.

1:21:251:21:27

It was right near the high end of the best of my abilities, I think.

1:21:271:21:31

I mean, they clearly all lifted their game.

1:21:331:21:35

They are getting better and better.

1:21:351:21:37

They all fought today. They fought for their place.

1:21:371:21:40

Becky I'm really impressed with.

1:21:421:21:44

I love the koftas.

1:21:441:21:45

Impressed by how it tasted.

1:21:451:21:47

But, very importantly, I'm impressed by how it looked.

1:21:471:21:51

She did make kofta.

1:21:511:21:53

She made flatbread. She made tzatziki.

1:21:531:21:55

She made crumble. She made custard.

1:21:551:21:57

She did everything from scratch, and it was all really tasty.

1:21:571:22:00

The guests enjoyed Becky's dishes as well.

1:22:001:22:03

I think Becky may be my favourite cook of the day.

1:22:041:22:07

I agree. I think Becky deserves a semifinal place.

1:22:071:22:10

That now means a conversation about Debbie, Dev and Rachel.

1:22:101:22:15

I liked the flavour of Rachel's soup.

1:22:161:22:18

I really did. I thought it was a little thin,

1:22:181:22:20

-but I thought it looked lovely.

-It needed a bit more seasoning.

1:22:201:22:23

The soup needed to be a little bit thicker.

1:22:231:22:25

I enjoyed Rachel's salmon.

1:22:251:22:27

It was a very unusual idea to put wasabi mayonnaise and nuts

1:22:271:22:32

with a cauliflower puree.

1:22:321:22:34

The flavours worked.

1:22:341:22:35

However, Rachel was very, very late indeed.

1:22:351:22:40

It's a shame that I was late on it, but I really did my best.

1:22:401:22:44

I was sort of going at a pace and trying to get it all done.

1:22:441:22:48

Hopefully, it's enough. Fingers crossed.

1:22:481:22:50

I really hope so because I'm loving it.

1:22:501:22:51

It's been... It's such a brilliant experience.

1:22:511:22:54

Dev's curry I think could have had a few more layers of flavour.

1:22:541:22:58

But it was decent enough.

1:22:581:22:59

I loved Dev's brownie cake with the chocolate ganache.

1:22:591:23:04

I thought that was lovely.

1:23:041:23:06

It was light and it was sweet

1:23:061:23:08

and it was sticky.

1:23:081:23:09

A lot of effort. Lots of skill on show.

1:23:091:23:12

Not perfect, but great promise.

1:23:121:23:14

I'd be gutted if I went home today, I won't lie.

1:23:141:23:16

But I do feel like I've done a good enough performance to stay.

1:23:161:23:20

I thought Debbie's chicken tasted lovely.

1:23:221:23:24

There were a couple of issues on seasoning,

1:23:241:23:26

but just little bits of seasoning.

1:23:261:23:27

Her bananas, we liked the rum syrupy sauce across the top.

1:23:271:23:31

I like a banana, but a banana in a pancake?

1:23:311:23:35

I don't know. I don't know whether it's enough.

1:23:351:23:37

I could've done with a lot more of that rum sauce.

1:23:371:23:40

If it's me that goes today,

1:23:401:23:41

I will just think I really did my very best.

1:23:411:23:44

I've had a really lovely time.

1:23:441:23:46

But I've really got my fingers crossed

1:23:461:23:48

I'll be here for the semifinals.

1:23:481:23:49

We saw presentation very much from Rachel.

1:23:541:23:57

We saw stuff with big flavour coming from Debbie.

1:23:571:24:01

And we see real technique going into Dev's dishes.

1:24:011:24:04

Out of those three, who gets a semifinal place?

1:24:041:24:07

And who goes home?

1:24:071:24:09

I think you could argue a case for all three of these going through.

1:24:091:24:13

We have two semifinal places to give.

1:24:291:24:30

Our first semifinalist...

1:24:331:24:36

..is Becky.

1:24:471:24:49

What?

1:24:491:24:50

Well done.

1:24:501:24:52

Oh, yay!

1:24:521:24:53

Oh, wow!

1:24:541:24:55

We have one semifinal place left to give.

1:24:581:25:01

Our second semifinalist...

1:25:081:25:10

..is Dev.

1:25:141:25:15

-Well done!

-Well done.

1:25:161:25:18

Congratulations, Dev.

1:25:181:25:19

-Wow, thank you.

-Well done.

1:25:191:25:21

Rachel, Debbie.

1:25:231:25:25

Thank you so very much, both of you.

1:25:251:25:27

-Thank you.

-Thanks.

1:25:271:25:28

Guys, see you in a bit.

1:25:281:25:30

I always think what's meant to be is meant to be.

1:25:341:25:36

Life takes you where you're meant to go.

1:25:361:25:38

I'm not meant to have all the worry and stress of the semifinals.

1:25:391:25:44

I'm meant to go off on holiday and that's what I'm going to do.

1:25:441:25:46

As a newbie cook, I think the time pressure was just so intense for me.

1:25:501:25:54

Yeah, I can just cook with a glass of wine,

1:25:561:25:58

music on, and enjoy it.

1:25:581:26:00

And actually I do. I want to really keep cooking now.

1:26:001:26:03

It's really given me that confidence.

1:26:031:26:05

Semifinalists!

1:26:091:26:11

You should be delighted.

1:26:111:26:12

I'm just so surprised.

1:26:151:26:18

It's unbelievable to say that I've made the semifinal of MasterChef.

1:26:201:26:23

That's crazy!

1:26:231:26:24

Did that really happen? Am I really through? Is this a wind-up?

1:26:261:26:28

Let's take this all the way!

1:26:301:26:32

Let's go to the finals! Let's win this!

1:26:321:26:34

-Well done.

-Congratulations, guys.

-Well done!

1:26:341:26:36

Very good. Welcome to the MasterChef semifinals.

1:26:361:26:39

-Woohoo!

-Semifinalists, yay!

1:26:391:26:41

-Cheers!

-Well done.

1:26:411:26:43

Next week...

1:26:461:26:48

..five new celebrities take on the challenge.

1:26:491:26:53

# When I'm calling you... #

1:27:001:27:03

You have just 15 minutes left!

1:27:071:27:09

Just 15 minutes!

1:27:091:27:11

They're all running around!

1:27:111:27:14

Oh, it's a disaster!

1:27:141:27:16

The week's heat continues with the four remaining celebrities fighting for a place in the semi-finals.

The first challenge is a knowledge and skills test, where the celebrities have to face judges John Torode and Gregg Wallace one by one and demonstrate their ability to identify a tray of ingredients, three different eggs and three different types of mushroom, before being asked to make a breakfast - a hash brown, crispy bacon and poached eggs - in just 12 minutes.

They are then split into two teams and are sent out on their first mass-catering challenge, for which they have to make lunch for 80 members of staff at Brooklands, site of the world's first purpose-built motor racing circuit and now home to Mercedes-Benz. With an array of ingredients, including diced lamb, salmon and beef mince, as well as a range of fruit and vegetables, the two teams must devise, prepare and serve the lunch, catering for various tastes while creating meat-based, vegetarian and dessert dishes in volume.

It is then back to the MasterChef headquarters as the battle for a semi-final place reaches its climax. The four celebrities must cook a faultless two-course meal that will not only be judged by John and Gregg but also by past Celebrity MasterChef champion Kimberly Wyatt (2015), finalist Rylan Clark-Neal (2015) and semi-finalist Richard Coles (2016). Only the best two contestants can earn a semi-final place and come one step closer to winning the title of Celebrity MasterChef 2017.


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