0:00:05 > 0:00:06Sharpen your knives,
0:00:06 > 0:00:08because we've got 20 great celebrities
0:00:08 > 0:00:11who want to show how good they are in the kitchen.
0:00:11 > 0:00:12So excited!
0:00:12 > 0:00:14I've wanted to do MasterChef all my life!
0:00:15 > 0:00:17They've filled stadiums, they've smashed records,
0:00:17 > 0:00:21they've performed in front of thousands of screaming fans.
0:00:21 > 0:00:22But can they cook?
0:00:23 > 0:00:25In my own kitchen I'm fairly calm,
0:00:25 > 0:00:28but that's because I'm putting beans onto toast.
0:00:28 > 0:00:31Cooking is very serious for me. It's a huge part of my life.
0:00:32 > 0:00:34Who's going to be the cherry on the cake?
0:00:34 > 0:00:35Who's going to be the rotten egg?
0:00:35 > 0:00:36Get them in, we'll find out.
0:00:47 > 0:00:49These five celebrities are taking on the challenge
0:00:49 > 0:00:53to become the next MasterChef champion.
0:00:53 > 0:00:57But at the end of today, only the best will make it through.
0:01:01 > 0:01:03I'm terrified about cooking for John and Gregg!
0:01:03 > 0:01:04Oh, my goodness.
0:01:04 > 0:01:06It's going to be like doing an audition.
0:01:06 > 0:01:08If I don't do it right, I'm out!
0:01:10 > 0:01:13I like strong flavours, rich food.
0:01:13 > 0:01:14I like things that make you go, "Ooh."
0:01:14 > 0:01:17You know when your lips do that thing when they go inside?
0:01:18 > 0:01:21It feels surreal. I was kind of hoping that it wouldn't
0:01:21 > 0:01:24be nerve-racking, but it is.
0:01:24 > 0:01:26I'm not going to lie, I'm scared.
0:01:28 > 0:01:29I want to get stuck in,
0:01:29 > 0:01:32and then we can see whether I have an awful palate,
0:01:32 > 0:01:34or whether it's been worth a stab.
0:01:36 > 0:01:39I do cook a lot, and I will take this very seriously.
0:01:39 > 0:01:42This is, like, the toughest show on TV.
0:02:03 > 0:02:06Welcome to Celebrity MasterChef.
0:02:06 > 0:02:08Don't be scared and remember to breathe.
0:02:09 > 0:02:11Celebrities you are.
0:02:11 > 0:02:12Cooks? Who knows?
0:02:12 > 0:02:14We're about to find out.
0:02:15 > 0:02:18This is your first test.
0:02:18 > 0:02:20This, we call the Mystery Box.
0:02:20 > 0:02:24Inside that box on your bench, you all have a set of ingredients,
0:02:24 > 0:02:25the same ingredients,
0:02:25 > 0:02:30and we'd like you to cook for us one great plate of food.
0:02:30 > 0:02:31Reveal your ingredients.
0:02:35 > 0:02:37Ah, it had to be fish, didn't it?
0:02:40 > 0:02:41Today's Mystery Box
0:02:41 > 0:02:43includes rainbow trout,
0:02:43 > 0:02:45brown shrimp,
0:02:45 > 0:02:47cherry tomatoes,
0:02:47 > 0:02:49dried noodles,
0:02:49 > 0:02:51tender-stem broccoli,
0:02:51 > 0:02:52sweet potato,
0:02:52 > 0:02:54mango
0:02:54 > 0:02:55and dark chocolate.
0:02:55 > 0:02:59The celebrities will also have use of a basic larder.
0:03:02 > 0:03:0450 minutes, let's cook.
0:03:08 > 0:03:11Lesley Garrett's 30-year opera career has included
0:03:11 > 0:03:15star performances at the London Coliseum,
0:03:15 > 0:03:18Glyndebourne and the Royal Opera House.
0:03:18 > 0:03:21I'm a mum. I'm a messy mum cook.
0:03:21 > 0:03:24My idea of cooking is what's closest to the sell-by date
0:03:24 > 0:03:25in the bottom of the fridge,
0:03:25 > 0:03:27and let's make a meal out of that!
0:03:32 > 0:03:35Lesley, you actually really look like you're having a good time.
0:03:35 > 0:03:38- I'm loving this. Yeah. - Why?- Well, I don't know.
0:03:38 > 0:03:39It's the innate performer in me, maybe.
0:03:39 > 0:03:43I don't know, a creative sort of person.
0:03:43 > 0:03:44And also I come from a huge family,
0:03:44 > 0:03:47and food's always been at the heart of the family.
0:03:47 > 0:03:48What are you making right now?
0:03:48 > 0:03:51Well, I've filleted my fish, not very well,
0:03:51 > 0:03:52and I'm going to do a sort of
0:03:52 > 0:03:56stir-fry with a bit of broth with it.
0:03:56 > 0:03:59Right. What's going to make up your broth sauce?
0:03:59 > 0:04:03Butter, olive oil if we've got it, a bit of dark soy sauce,
0:04:03 > 0:04:05a little splash of vinegar.
0:04:05 > 0:04:06Fish sauce would be good -
0:04:06 > 0:04:08I don't know if that's over there, I'll look.
0:04:08 > 0:04:10I might pop a couple of capers on, a bit of lemon juice.
0:04:10 > 0:04:11- Basically...- Chuck it in and see!
0:04:11 > 0:04:13- ..if you can find it, it's going in there.- Yeah.
0:04:13 > 0:04:16- LAUGHING:- That's my kind of cooking!
0:04:19 > 0:04:21So, we're starting off with a really lovely idea.
0:04:21 > 0:04:24A piece of trout, some Asian flavours.
0:04:24 > 0:04:26And then she's adding to that some olive oil and some capers,
0:04:26 > 0:04:28and other bits and pieces.
0:04:28 > 0:04:31But you can hear Lesley's brain going all over the place.
0:04:31 > 0:04:33And now, added to her broth,
0:04:33 > 0:04:35there's a whole lump of mascarpone.
0:04:39 > 0:04:41You've had 15 minutes.
0:04:41 > 0:04:43We're a quarter of the way through.
0:04:43 > 0:04:4415 minutes gone!
0:04:47 > 0:04:51Swedish-born Ulrika Jonsson is well-known
0:04:51 > 0:04:56for presenting classic TV game shows Gladiators and Shooting Stars.
0:04:56 > 0:05:00She enjoys cooking at home for her four children.
0:05:00 > 0:05:02I tend to be an organised cook.
0:05:02 > 0:05:04I like to know what I'm doing.
0:05:04 > 0:05:08I'm definitely not somebody who leaves things to chance...
0:05:09 > 0:05:12..which doesn't bode well at all for this show.
0:05:12 > 0:05:15I just hope I don't mess it up!
0:05:19 > 0:05:21When you walked in, you looked really nervous.
0:05:21 > 0:05:24I don't think I've ever seen anyone look as nervous.
0:05:24 > 0:05:25I'm still as nervous, yeah.
0:05:25 > 0:05:27You cook, don't you?
0:05:27 > 0:05:28I cook for my family,
0:05:28 > 0:05:31and I love that, because normally,
0:05:31 > 0:05:33it's really therapeutic.
0:05:33 > 0:05:36And now I feel like I'm having a bit of a breakdown.
0:05:36 > 0:05:38I think Ulrika's worst enemy right now is Ulrika.
0:05:38 > 0:05:41- It is me, yes, I know. Thank you. - Crack on.
0:05:41 > 0:05:43It's all going to go horribly wrong!
0:05:46 > 0:05:50If she can hold her nerve, I'm sure we're going to get some good food.
0:05:50 > 0:05:53When she came in, she was really tense,
0:05:53 > 0:05:55and you can't cook like that, trying to be robotic.
0:05:55 > 0:05:57You need to have a bit of flow.
0:06:03 > 0:06:0637-year-old Barney Harwood presents
0:06:06 > 0:06:08legendary children's show Blue Peter.
0:06:11 > 0:06:12I have two favourite dishes.
0:06:12 > 0:06:15Bacon and beans in a bowl is one of the best things
0:06:15 > 0:06:16you can possibly experience.
0:06:16 > 0:06:18The other dish that I like is just boiled rice,
0:06:18 > 0:06:20melted cheese on it and salad cream.
0:06:20 > 0:06:23If you haven't tried it, you must get on the case, it's beautiful.
0:06:29 > 0:06:30- Barney.- Hello, sir.
0:06:30 > 0:06:33- What are you making? - I think I'm making a cake.
0:06:33 > 0:06:35I'm going to try and make... Cos fish terrifies me,
0:06:35 > 0:06:37so that's just never going to happen.
0:06:37 > 0:06:40So I've put some ginger in a bowl with some dark chocolate.
0:06:40 > 0:06:43I'm going to make you a dark chocolate and ginger cake,
0:06:43 > 0:06:44that's the idea.
0:06:44 > 0:06:46Where did you learn to bake?
0:06:46 > 0:06:47I've made a few cakes over the years.
0:06:47 > 0:06:50My grandma used to make them when I was a kid, so I used to sit with her.
0:06:50 > 0:06:52I was just there to put my finger in the bowl.
0:06:52 > 0:06:54That's the best bit, isn't it, of making a cake.
0:06:54 > 0:06:58How good has this got to be for it to be awarded a Blue Peter badge?
0:06:58 > 0:07:00You've gone there already, have you?
0:07:00 > 0:07:02I see! Listen, if you want one,
0:07:02 > 0:07:03you've got to earn it, that's the deal.
0:07:03 > 0:07:05You can't just get one.
0:07:05 > 0:07:08So if you make this sponge for me...!
0:07:08 > 0:07:11How's about that? I'll give you a silver badge for that!
0:07:11 > 0:07:12All right, all right.
0:07:15 > 0:07:17Barney is cooking us a dessert.
0:07:17 > 0:07:19More like a brownie in texture,
0:07:19 > 0:07:21because the chocolate will make it crispy on the outside
0:07:21 > 0:07:23and soft on the inside.
0:07:23 > 0:07:25What he's got to do now is cook it all the way through,
0:07:25 > 0:07:26and serve something nice with it.
0:07:28 > 0:07:29You're halfway!
0:07:30 > 0:07:3230 minutes gone, 30 minutes left, all right?
0:07:36 > 0:07:38Actor and director Nick Moran
0:07:38 > 0:07:41is best-known for playing Eddy the card sharp
0:07:41 > 0:07:44in Lock, Stock And Two Smoking Barrels.
0:07:44 > 0:07:46The only way you're going to make an impression on this
0:07:46 > 0:07:48is if you're doing something no-one else is.
0:07:48 > 0:07:53What I lack in skill, I've made up for in creativity and enthusiasm.
0:07:56 > 0:07:58Nick, what are you making?
0:07:58 > 0:08:00Well, I'm going to make a papillote with this.
0:08:00 > 0:08:02So, en papillote, in paper.
0:08:02 > 0:08:05- So...- This goes in here with a splosh of white wine,
0:08:05 > 0:08:07stick it in the oven for 20 minutes and the steam cooks it.
0:08:07 > 0:08:10While that's going on, I'm going to use a stock
0:08:10 > 0:08:11and try and make a veloute.
0:08:11 > 0:08:13Nick, how much cooking do you do, mate?
0:08:13 > 0:08:15I've done basic cooking. I put myself through drama school
0:08:15 > 0:08:18working in a staff canteen.
0:08:18 > 0:08:20It's called MasterChef, it's not called MasterCook,
0:08:20 > 0:08:22so you've got to do something decent.
0:08:22 > 0:08:25Nick, I don't mind telling you, I'm impressed with your knowledge.
0:08:25 > 0:08:28- Thanks very much. - Actor, director, writer, cook.
0:08:28 > 0:08:30Yeah, maybe chef! We're working on it.
0:08:34 > 0:08:36We're talking about lots of knowledge here.
0:08:36 > 0:08:39He knows what a papillote is, he knows what a veloute is.
0:08:39 > 0:08:40Maybe he's just showing off,
0:08:40 > 0:08:44but let's just hope he is going to be grand.
0:08:47 > 0:08:50Scottish broadcaster Aasmah Mir
0:08:50 > 0:08:54co-hosts Radio 4's popular magazine show Saturday Live.
0:08:57 > 0:09:00I can't cook huge varieties of things.
0:09:00 > 0:09:02I think I'm OK at multi-skilling.
0:09:02 > 0:09:05Like, I can cook two things at once, I can, like, stir, like that.
0:09:05 > 0:09:08You know, kind of like patting your head and rubbing your tummy?
0:09:08 > 0:09:09I think I can do that.
0:09:11 > 0:09:13Aasmah, are you OK?
0:09:13 > 0:09:15Not really. I'm panicking slightly,
0:09:15 > 0:09:17because I started making the obvious thing,
0:09:17 > 0:09:19some kind of stir-fry,
0:09:19 > 0:09:22and I've changed my mind, I'm going to make a risotto.
0:09:22 > 0:09:23With what rice?
0:09:24 > 0:09:25With the wrong rice!
0:09:27 > 0:09:29That's basmati rice, but it's not risotto rice,
0:09:29 > 0:09:31so I'm going to change back. I'm going to do the stir-fry.
0:09:31 > 0:09:33What are you hoping for from MasterChef?
0:09:33 > 0:09:36Just to have some clarity in my mind
0:09:36 > 0:09:38about what the hell I'm doing, that would be good.
0:09:41 > 0:09:44I love a stir-fry. I think stir-fry's great.
0:09:44 > 0:09:47What she needs is bags of flavour, and she's got ginger and garlic,
0:09:47 > 0:09:49and loads of herbs.
0:09:49 > 0:09:50I think Aasmah's food's going to be OK,
0:09:50 > 0:09:52but she needs to stick to a plan.
0:09:54 > 0:09:56Five minutes left, please.
0:09:56 > 0:09:59Time for a couple of arias, Lesley, and that's it!
0:10:07 > 0:10:08You have just 90 seconds,
0:10:08 > 0:10:11so whatever you're doing, do it quick!
0:10:18 > 0:10:20That...is time up.
0:10:20 > 0:10:21Stop.
0:10:23 > 0:10:25I wouldn't even know what to do with that.
0:10:25 > 0:10:28- I wouldn't know where to start. - Very bold, just ignore...- Yeah,
0:10:28 > 0:10:31Maybe I can learn about that while I'm here!
0:10:31 > 0:10:32Yeah, that's it, isn't it?
0:10:32 > 0:10:34Lesley, bring your fish up, please.
0:10:39 > 0:10:42First up is singer Lesley Garrett.
0:10:42 > 0:10:47She's made pan-fried trout with noodles, brown shrimp,
0:10:47 > 0:10:49broccoli and carrots.
0:10:52 > 0:10:56Served with a broth flavoured with fish sauce, olive oil, sesame oil,
0:10:56 > 0:10:58and mascarpone cheese.
0:11:00 > 0:11:03It's a very busy looking bowl, Lesley.
0:11:03 > 0:11:05It does look like you may have
0:11:05 > 0:11:07chucked everything that you could find into that.
0:11:14 > 0:11:18The fish, that hasn't got loads of things thrown at it,
0:11:18 > 0:11:21is cooked really well and tastes really nice.
0:11:21 > 0:11:23I can't describe that sauce,
0:11:23 > 0:11:26cos I think it's beyond description.
0:11:26 > 0:11:27Oh, it's that good?
0:11:27 > 0:11:29No, it's that bad.
0:11:29 > 0:11:31It's very bitter. I think it's trying to sing opera
0:11:31 > 0:11:34at the same time as having a jazz band in the background.
0:11:34 > 0:11:36I have been known to do that!
0:11:36 > 0:11:40This plate of food is full of energy, like you.
0:11:40 > 0:11:42Yes, it might be a little bit confused,
0:11:42 > 0:11:44but in here, Lesley,
0:11:44 > 0:11:46there's some really lovely bits and pieces.
0:11:46 > 0:11:49I like the little brown shrimps going through your noodles
0:11:49 > 0:11:51with the herbs and everything else with it.
0:11:51 > 0:11:53Now, we can work with that, so that's good.
0:11:53 > 0:11:55- Thank you.- Not a disaster.
0:11:58 > 0:12:01Slightly told off, I suppose, but in a good way.
0:12:01 > 0:12:04But I was very heartened by what John said.
0:12:04 > 0:12:07He said, "You're full of energy, and so is your food,"
0:12:07 > 0:12:10so I've probably got to calm down a bit.
0:12:19 > 0:12:24TV presenter Ulrika Jonsson is serving pan-fried trout
0:12:24 > 0:12:28with a dill and tarragon butter sauce
0:12:28 > 0:12:31and broccoli stir-fried with chilli and ginger.
0:12:37 > 0:12:40Your fish is cooked beautifully.
0:12:40 > 0:12:42It falls apart in little shards,
0:12:42 > 0:12:43it's still got a glistening to it.
0:12:43 > 0:12:46The flavours inside your broccoli are great.
0:12:46 > 0:12:50But for me, the bitter, buttery sauce inside that jug
0:12:50 > 0:12:51doesn't bring the two together.
0:12:53 > 0:12:55Your fish is lovely.
0:12:55 > 0:12:58I have reached two conclusions about you.
0:12:58 > 0:13:01One is you've got to control your nerves and take a deep breath.
0:13:01 > 0:13:03The other one is you're a good cook.
0:13:04 > 0:13:07Well, I can see you're overwhelmed by our compliments!
0:13:07 > 0:13:10- LAUGHING:- Sorry!
0:13:13 > 0:13:16All in all, it could have been a complete disaster, and it wasn't.
0:13:16 > 0:13:18So, I have to be happy, yeah.
0:13:21 > 0:13:22- SHE MOUTHS:- Panic.
0:13:31 > 0:13:34Broadcaster Aasmah Mir has made a stir-fry
0:13:34 > 0:13:37with noodles, brown shrimp,
0:13:37 > 0:13:42broccoli, carrots, onions, chilli, garlic and soy sauce.
0:13:51 > 0:13:54That, in my opinion, tastes really good.
0:13:55 > 0:13:58Sweetness of the onion, sweetness of the shrimp,
0:13:58 > 0:14:00garlic heat, chilli heat...
0:14:00 > 0:14:02Very good.
0:14:02 > 0:14:05First round, very, very tasty bowl of noodles.
0:14:05 > 0:14:07Thank you.
0:14:07 > 0:14:08I think it's a good start.
0:14:08 > 0:14:11What I really like is that sweet, sticky sauce
0:14:11 > 0:14:13on the outside of the noodles.
0:14:13 > 0:14:14I'm happy with that.
0:14:14 > 0:14:15Thank you very much.
0:14:17 > 0:14:21It was frightening. You know when they say "go", and everyone starts running around,
0:14:21 > 0:14:23you just think, "I don't know what I'm doing."
0:14:23 > 0:14:25And I just need to be a bit calmer, really.
0:14:25 > 0:14:28I mean, I say that, but I'll be doing the same thing next time.
0:14:35 > 0:14:39Actor Nick Moran has cooked trout en papillote
0:14:39 > 0:14:43with dill, broccoli, carrots and spring onions.
0:14:44 > 0:14:47It's served with a shrimp tartare
0:14:47 > 0:14:49and a white wine and tarragon veloute.
0:15:01 > 0:15:04I'm left in no doubt at all that you're a knowledgeable cook.
0:15:04 > 0:15:05That's great.
0:15:05 > 0:15:07I think you've over-seasoned the fish.
0:15:07 > 0:15:09However, it's cooked nicely.
0:15:09 > 0:15:12What I particularly love is your sweet shrimp
0:15:12 > 0:15:14with the lemon and the dill,
0:15:14 > 0:15:15it's absolutely lovely.
0:15:15 > 0:15:19What we've got there is really tasty, delicious food.
0:15:19 > 0:15:22I'm really impressed with your knowledge.
0:15:22 > 0:15:24However, you don't need to put it all on one plate.
0:15:24 > 0:15:26It's just going to be controlling you, isn't it?
0:15:28 > 0:15:29I'll rein it in, guys, I promise.
0:15:31 > 0:15:33I threw everything at that and I didn't fall on my backside
0:15:33 > 0:15:36cos those guys really know what they're talking about.
0:15:36 > 0:15:38I would say that cos they said nice stuff about mine!
0:15:46 > 0:15:50Finally, it's children's TV presenter Barney Harwood.
0:15:50 > 0:15:55He's made a chocolate muffin served with a chocolate and ginger sauce
0:15:55 > 0:15:57and mango slices.
0:15:59 > 0:16:01Barney, congratulations.
0:16:01 > 0:16:03You're the only person in the room to make a dessert.
0:16:13 > 0:16:15Your first visit to the MasterChef kitchen, Barney,
0:16:15 > 0:16:17I'm really impressed.
0:16:17 > 0:16:19That muffin could be slightly lighter, I'll forgive you.
0:16:19 > 0:16:22It's not over-sweetened, it's got a nice, chocolaty flavour.
0:16:22 > 0:16:26I think your ginger heat followed by rich chocolate sauce
0:16:26 > 0:16:28is an absolute knockout.
0:16:28 > 0:16:31I'd like to see more of your stuff, cos I like this.
0:16:32 > 0:16:33Wow.
0:16:33 > 0:16:37The only reason your cakey-muffiny thing is dry is you overcooked it.
0:16:37 > 0:16:40Chocolate sauce is lovely.
0:16:40 > 0:16:42The ginger in the background's really, really good.
0:16:42 > 0:16:44Yeah! Good start, Barney.
0:16:44 > 0:16:46Amazing, thank you.
0:16:48 > 0:16:50I'm actually feeling really good. They were very nice to me.
0:16:50 > 0:16:52So I feel encouraged.
0:16:52 > 0:16:53Genuinely, as soon as we're done here,
0:16:53 > 0:16:55I'm going home to start cooking again.
0:16:55 > 0:16:57I want to try and nail this and get some bits right
0:16:57 > 0:16:59cos I want to come back stronger.
0:17:01 > 0:17:05Listen up - and I mean this - that was really good.
0:17:05 > 0:17:06We've got a bunch of cooks in here.
0:17:08 > 0:17:12Your next challenge will be going into a restaurant,
0:17:12 > 0:17:16working in a professional kitchen, and serving the paying public.
0:17:20 > 0:17:22- Oh, no.- Oh, God. I was hoping for a school kitchen.
0:17:22 > 0:17:25- I'm not going to make a muffin, that's for sure.- No.
0:17:40 > 0:17:42It's early morning and the five celebrities
0:17:42 > 0:17:46have been split into two groups.
0:17:46 > 0:17:48They're about to experience what it's like to work
0:17:48 > 0:17:50in a hectic professional kitchen.
0:17:50 > 0:17:53All I know is it's all going to be equally terrifying.
0:17:56 > 0:18:00Aasmah, Nick and Barney will be cooking at Boisdale,
0:18:00 > 0:18:02in London's Canary Wharf.
0:18:02 > 0:18:05- It's a Scottish restaurant and a whisky bar.- Hey, Scottish!
0:18:05 > 0:18:07Oysters? How do you cook an oyster?
0:18:07 > 0:18:09Not a clue.
0:18:09 > 0:18:12The restaurant champions Scottish ingredients
0:18:12 > 0:18:16and is run by executive chef Andy Rose.
0:18:18 > 0:18:20The majority of our clientele is City boys.
0:18:20 > 0:18:22Lunchtime is short and sweet, you know.
0:18:22 > 0:18:24It's 12 till one.
0:18:24 > 0:18:26It's going to be quite hectic.
0:18:29 > 0:18:31- Morning.- Morning.- Morning.
0:18:31 > 0:18:32Very busy lunch, over 100.
0:18:32 > 0:18:35- We could do 30, 40 of each dish. - Oh, my God!
0:18:36 > 0:18:38So, let's crack on.
0:18:39 > 0:18:42- It's OK, it'll be fine. - 30 or 40 each?- Crack on.
0:18:49 > 0:18:52Barney will be in charge of the scallop starter.
0:18:52 > 0:18:55Never thought in a million years I'd be doing this.
0:18:55 > 0:18:59It's served with black pudding, a salt cod croquette,
0:18:59 > 0:19:02celeriac puree,
0:19:02 > 0:19:05apple crisps and an apple vinaigrette.
0:19:06 > 0:19:10We're going to leave this about 45 seconds on each side.
0:19:10 > 0:19:12Scallops need to be cooked perfectly.
0:19:12 > 0:19:14Overcooked, that's going to stop that dish going out today.
0:19:21 > 0:19:23OK, so we've got a little apple vinaigrette.
0:19:26 > 0:19:28What a beautiful thing.
0:19:28 > 0:19:30How many of those do you reckon I'll make today?
0:19:30 > 0:19:33- 30?- 30 of those? 30 exactly like that?
0:19:33 > 0:19:34Bring it on.
0:19:35 > 0:19:37I'm genuinely quite daunted by what we've got to do.
0:19:37 > 0:19:40It's that feeling before you go on a roller-coaster,
0:19:40 > 0:19:41you've got the nerves.
0:19:42 > 0:19:45I can feel a lot of bone.
0:19:45 > 0:19:48Aasmah is cooking the fish main course.
0:19:48 > 0:19:51Filleting is as hard as I thought it would be.
0:19:51 > 0:19:53And pin boning it is just weird
0:19:53 > 0:19:56because look at the size of these bones!
0:19:56 > 0:19:57Look!
0:19:58 > 0:20:03Her dish is pan-fried gurnard with a squid ink risotto,
0:20:03 > 0:20:09topped with deep-fried squid and served with a salsa verde.
0:20:09 > 0:20:11So, we've got our risotto base...
0:20:11 > 0:20:14- Yeah.- Little bit of fish stock.
0:20:14 > 0:20:17Next thing is we've got our squid tentacles.
0:20:17 > 0:20:20Nice, hot fryer. Nice and crisp.
0:20:23 > 0:20:25There's quite a lot going on in this dish.
0:20:25 > 0:20:27Our service here is quite fast.
0:20:27 > 0:20:28OK.
0:20:30 > 0:20:31I can't wait.
0:20:32 > 0:20:34It's really glossy.
0:20:34 > 0:20:37- Is that from the butter? - It is. Yeah, yeah.
0:20:37 > 0:20:39A bit of our green sauce.
0:20:44 > 0:20:45OK, I'm sure I'll be fine.
0:20:45 > 0:20:47I keep saying to myself, "I'm sure it'll be fine." I'm sure I will.
0:20:49 > 0:20:51- Good.- Ah!
0:20:55 > 0:20:59Nick is taking responsibility for the meat main course.
0:20:59 > 0:21:03A fillet of beef, served with a chervil root puree,
0:21:03 > 0:21:08a flan of foraged wild Alexanders, with a claret sauce.
0:21:08 > 0:21:10First of all, sear the beef.
0:21:10 > 0:21:13You're going to serve it pink today or well done.
0:21:13 > 0:21:15We're not going to muck around in-between, OK?
0:21:15 > 0:21:19So, wild Alexanders, these are from the Kentish coast.
0:21:19 > 0:21:21Named after Alexander the Great.
0:21:21 > 0:21:24This is an egg custard flan of the Alexander.
0:21:25 > 0:21:28There's quite a few elements that can go wrong in this dish.
0:21:28 > 0:21:31The beef can be overcooked, it can be cold,
0:21:31 > 0:21:33the sauce could be over-reduced.
0:21:37 > 0:21:39This is going to be one of the most popular dishes for lunch
0:21:39 > 0:21:42and we want a nice, clean, simple presentation.
0:21:42 > 0:21:44Don't want everything piled on top of each other.
0:21:44 > 0:21:49OK. One of my many pitfalls is I am disastrously bad at plating up.
0:21:49 > 0:21:51You know, the food I make always looks like
0:21:51 > 0:21:52someone's already eaten it.
0:21:52 > 0:21:54So this is a real test for me,
0:21:54 > 0:21:56trying to make this look as presentable and pleasant.
0:21:58 > 0:22:00Across town in Mayfair,
0:22:00 > 0:22:03Lesley and Ulrika are about to encounter
0:22:03 > 0:22:05a totally different style of cuisine.
0:22:05 > 0:22:11They'll have to get to grips with modern Korean cooking at Jinjuu,
0:22:11 > 0:22:14under the guidance of chef patron Judy Joo.
0:22:15 > 0:22:18We're taking Korean cuisine, obviously, that's my background,
0:22:18 > 0:22:21and really fusing it with lots of the great flavours of America,
0:22:21 > 0:22:24also Europe, and coming up with a contemporary style
0:22:24 > 0:22:26that is really interesting, I think.
0:22:30 > 0:22:33I'm so excited to meet you, Ulrika, Lesley.
0:22:33 > 0:22:34Hi, I'm Judy.
0:22:34 > 0:22:37We do have a busy lunch service today,
0:22:37 > 0:22:38so it's better to ask a question
0:22:38 > 0:22:40as opposed to ruining an entire batch, OK?
0:22:40 > 0:22:41- A batch?- Communication is key.
0:22:41 > 0:22:43You guys are smart, it's fine.
0:22:43 > 0:22:45- You guys will be fine. - JUDY LAUGHS
0:22:45 > 0:22:48- Don't let the nerves get to you. - I don't think so!
0:22:48 > 0:22:49It'll be all right.
0:22:51 > 0:22:54Lesley is in charge of one of the starters.
0:22:54 > 0:22:58A beef sirloin with a bulgogi marinade,
0:22:58 > 0:23:02made from ginger, garlic, soy and apple juice.
0:23:02 > 0:23:06It's topped with shoestring potatoes and garlic crisps,
0:23:06 > 0:23:10served with a bulgogi glaze and a kimchi bearnaise.
0:23:11 > 0:23:15We're just going to sear it on this hot grill.
0:23:15 > 0:23:17That is cooking so fast.
0:23:17 > 0:23:20If you get scared, OK, always just throw things up here.
0:23:20 > 0:23:22You can always cook things more.
0:23:22 > 0:23:26- You can't...- Uncook things. - ..uncook things.- Yeah, sure.
0:23:26 > 0:23:28On the bulgogi sirloin,
0:23:28 > 0:23:32that really is almost a raw dish so they cannot overcook that.
0:23:32 > 0:23:34We're just looking for a nice sear on both sides.
0:23:34 > 0:23:36If that is overcooked, the dish is pretty much ruined.
0:23:36 > 0:23:39A little bit of the bulgogi glaze to finish on top,
0:23:39 > 0:23:41drizzle, drizzle, drizzle.
0:23:45 > 0:23:48Oh, God! So cool! Sounds amazing!
0:23:48 > 0:23:52Lesley's first job is to prepare the kimchi bearnaise.
0:23:52 > 0:23:54I'm cooking, I'm cooking!
0:23:54 > 0:23:57Isn't that fantastic? Looks like custard.
0:23:59 > 0:24:01That arm is going to be this size when I go.
0:24:05 > 0:24:08Ulrika will be cooking pan-fried stone bass
0:24:08 > 0:24:11and clam chowder,
0:24:11 > 0:24:15flavoured with doenjang, a fermented soy bean paste.
0:24:15 > 0:24:17So, we start it skin-side down.
0:24:17 > 0:24:19It's a nice, big, meaty piece of fish,
0:24:19 > 0:24:22so I'm going to be more worried about you, honestly,
0:24:22 > 0:24:23undercooking this - it's so thick.
0:24:24 > 0:24:27- Wow, OK.- Nice, golden colour.
0:24:29 > 0:24:34The chowder is made with potatoes, pancetta, and roasted corn
0:24:34 > 0:24:37with clams in a Korean doenjang broth.
0:24:37 > 0:24:40The clams are going to open up all the way.
0:24:40 > 0:24:41- Oh, will they?- Yeah.
0:24:42 > 0:24:45Chowder has to have those deep, rich, umami flavours,
0:24:45 > 0:24:48so if things are reduced too much, that's not going to taste right.
0:24:48 > 0:24:50Also, if they can't get that fish cooked correctly
0:24:50 > 0:24:52and that skin isn't crispy,
0:24:52 > 0:24:55it's a bit of a flaccid flop, I would have to say.
0:24:57 > 0:25:00- Wow.- Can you do it?
0:25:00 > 0:25:01Of course I can!
0:25:01 > 0:25:02SHE MOUTHS
0:25:02 > 0:25:04If I was upstairs, I would order this.
0:25:04 > 0:25:08So I would imagine a lot of people will order this.
0:25:08 > 0:25:10I'm obviously hoping nobody orders it.
0:25:15 > 0:25:18It's lunchtime and both restaurants are all set.
0:25:20 > 0:25:23It's just after 12, we're going to get the first orders in a minute.
0:25:23 > 0:25:24- We all ready?- Yes, Chef.
0:25:24 > 0:25:26How about you, Barney?
0:25:26 > 0:25:28- Are you ready?- Yes, Chef.
0:25:28 > 0:25:29Bring it on, Chef.
0:25:31 > 0:25:33OK, new order, straight up.
0:25:33 > 0:25:35Three scallop, one haggis, one smoked salmon.
0:25:35 > 0:25:37Yes, here we go!
0:25:37 > 0:25:38Two gurnard on, please.
0:25:38 > 0:25:39Yes, Chef.
0:25:42 > 0:25:44The first orders are in
0:25:44 > 0:25:48and Barney, on the starters, needs to get his dishes up first.
0:25:49 > 0:25:52Let's get them off. We can start to plate. Well done.
0:25:53 > 0:25:55They look good, Barney. Well done.
0:25:59 > 0:26:02OK, so, rather than just building towers, let's try and...
0:26:03 > 0:26:05..spread it out a little bit, OK?
0:26:08 > 0:26:11- Do you know what? It's not bad. Well done.- Thank you.- Well done.
0:26:11 > 0:26:12Go.
0:26:14 > 0:26:16OK, tidy up, get ready for the next order, please.
0:26:16 > 0:26:17OK.
0:26:17 > 0:26:18This is fun.
0:26:22 > 0:26:24I'm feeling really good with those dishes
0:26:24 > 0:26:25cos they were the first three.
0:26:25 > 0:26:27Yeah, I'm enjoying this,
0:26:27 > 0:26:29I'm enjoying this a little too much, I think.
0:26:30 > 0:26:33With Barney's first starters away,
0:26:33 > 0:26:36the spotlight is on Aasmah and her fish main.
0:26:37 > 0:26:39How are we getting on with two gurnards?
0:26:39 > 0:26:40- Yes, Chef.- What does that mean?
0:26:40 > 0:26:43- How long?- Three minutes, Chef. - Thank you.
0:26:43 > 0:26:44This has got very serious.
0:26:44 > 0:26:48And it's kind of scary and everything's really hot.
0:26:51 > 0:26:54How do you get it in two plates without dropping it everywhere?
0:26:54 > 0:26:56Oh, God. You can clean it up at the end.
0:27:04 > 0:27:05OK, it's all right.
0:27:05 > 0:27:07Too much risotto.
0:27:07 > 0:27:09I'll let it go now. A little bit lighter.
0:27:09 > 0:27:11It's too thick. It needs to be more loose.
0:27:11 > 0:27:13- OK.- There you go, table 82.
0:27:17 > 0:27:20Said it was too much risotto but he would let it go.
0:27:21 > 0:27:23So I can't get it wrong next time.
0:27:23 > 0:27:25OK, you're on, Nick.
0:27:25 > 0:27:26- Two beef, straight up.- Yes, Chef.
0:27:30 > 0:27:33OK, new order, Nick, you're back on - two beef.
0:27:33 > 0:27:35Both of them pink, OK? Five minutes.
0:27:39 > 0:27:41How far away are we on the beef now, Nick?
0:27:42 > 0:27:43Two minutes, Chef.
0:27:43 > 0:27:45As well as cooking the beef perfectly,
0:27:45 > 0:27:50Nick also has to master restaurant-standard presentation.
0:27:50 > 0:27:53If you just hold it there, rather than doing Mr Whippy,
0:27:53 > 0:27:55- just let it come out into a blob. - Gotcha.
0:28:01 > 0:28:02Bring it up to the pass.
0:28:04 > 0:28:07Look, you just knocked that one over, you have to do it again.
0:28:07 > 0:28:08Just slow down, that's all.
0:28:08 > 0:28:10Just make sure it's perfect, all right? OK?
0:28:12 > 0:28:14It's very full-on.
0:28:14 > 0:28:16Not great to be pulled out on the first one the way I was,
0:28:16 > 0:28:18so I just want to get it right.
0:28:21 > 0:28:27Over in Mayfair, the lunchtime rush is on for Lesley and Ulrika.
0:28:27 > 0:28:28Ulrika, how are you doing?
0:28:28 > 0:28:31We are away on table 15 a few minutes ago.
0:28:31 > 0:28:34- Do you have that stone bass coming? - Yes, coming.
0:28:34 > 0:28:36Sorry. Ow!
0:28:36 > 0:28:37Quite a lot of fat.
0:28:38 > 0:28:42I'm just trying to not burn myself alive, or someone else.
0:28:44 > 0:28:46- Two minutes, Chef.- OK.
0:28:48 > 0:28:51Lesley's beef starter is needed first.
0:28:51 > 0:28:53Where's my sirloin?
0:28:54 > 0:28:55I'm waiting.
0:28:55 > 0:28:57- Oh, oh... - I'm waiting.
0:29:00 > 0:29:03It must be cooked to Chef Judy's liking.
0:29:03 > 0:29:06- Chef?- Yes?- Is this too rare?
0:29:06 > 0:29:08It's a bit too rare, yeah.
0:29:08 > 0:29:10Let's just put that one aside.
0:29:10 > 0:29:12- Sorry.- Get another one on right away.
0:29:14 > 0:29:17The first one was too rare. Course, if they're thicker,
0:29:17 > 0:29:20you have to give them a bit longer and I misjudged the thickness.
0:29:20 > 0:29:23Now we've been waiting, we need to get this dish up soon.
0:29:23 > 0:29:25- OK?- Yes, Chef.
0:29:25 > 0:29:26Fast, fast, fast.
0:29:26 > 0:29:29While Lesley rushes to cook another steak,
0:29:29 > 0:29:33Ulrika's ready to plate her stone bass and clam chowder.
0:29:34 > 0:29:36OK, so you've got all your elements here.
0:29:36 > 0:29:37You've got your spinach.
0:29:37 > 0:29:39Spinach goes in first, in the centre.
0:29:43 > 0:29:46OK, I think you've reduced this broth down too much.
0:29:46 > 0:29:47- Did you try it before you brought up?- No.
0:29:47 > 0:29:49- You have to try it.- I know.
0:29:53 > 0:29:55- A little salty. Put some more in.- Yeah.
0:29:58 > 0:29:59Ulrika needs to speed up.
0:29:59 > 0:30:01Her broth was just a little bit salty.
0:30:01 > 0:30:02Not happy with that.
0:30:05 > 0:30:07All right, are you happy with that?
0:30:07 > 0:30:08- Yes.- It looks much better now.
0:30:08 > 0:30:10- You can tell just by looking at it. - Yes, it does, yeah.
0:30:10 > 0:30:13It's the right kind of consistency.
0:30:13 > 0:30:14Service.
0:30:21 > 0:30:24I don't want to dream that it could get any worse.
0:30:24 > 0:30:25But I suspect it probably could.
0:30:27 > 0:30:31Across the kitchen, Lesley's re-cooked the beef.
0:30:31 > 0:30:32It's looking good.
0:30:32 > 0:30:35Curl your fingers under, I don't want you to take off a thumb.
0:30:35 > 0:30:36There you go.
0:30:37 > 0:30:40Now she must plate it quickly and precisely.
0:30:40 > 0:30:44So, next, can you put some straw potato artistically on top?
0:30:46 > 0:30:49Drizzle some of that glaze with some panache and finesse.
0:30:49 > 0:30:50There you go.
0:30:51 > 0:30:52Service!
0:30:54 > 0:30:55Now tell them the table.
0:30:55 > 0:30:58- Table 16. No, 15.- Table 15.
0:31:04 > 0:31:05I think I did all right.
0:31:05 > 0:31:08They got it, they're eating it, that's a good sign, isn't it?
0:31:08 > 0:31:09It was very exciting.
0:31:11 > 0:31:13Back in Canary Wharf,
0:31:13 > 0:31:17the dining room is full and Barney's scallops are in demand.
0:31:19 > 0:31:22OK, guys, new order. Two more scallops, Bernie.
0:31:24 > 0:31:26OK, new order, one scallop as a main course.
0:31:26 > 0:31:28No butter. So, Bernie, you hang off.
0:31:28 > 0:31:31We'll tell you five minutes before we need it, OK?
0:31:31 > 0:31:32It's Barney.
0:31:32 > 0:31:34What's that? Sorry, Barney.
0:31:34 > 0:31:37Don't worry, I get it all the time. Not as bad as Bartholomew.
0:31:37 > 0:31:38I get that quite a lot.
0:31:41 > 0:31:43Juggling multiple orders,
0:31:43 > 0:31:45he must be careful not to take his eye off the ball.
0:31:47 > 0:31:50What happened to that? That's still raw. That's rubbish.
0:31:50 > 0:31:52Take the black pudding off and new plates.
0:31:52 > 0:31:53OK, no worries.
0:31:55 > 0:31:57On its way, Chef, 30 seconds.
0:32:03 > 0:32:04OK, Chef, we're good to go.
0:32:05 > 0:32:07All the same, look at that, perfect.
0:32:07 > 0:32:09- Well done. - Thank you, Chef, thank you.
0:32:11 > 0:32:13Barney's last starters have been sent
0:32:13 > 0:32:17but Nick and Aasmah still have dishes to cook.
0:32:18 > 0:32:19Three gurnard in five.
0:32:19 > 0:32:22- Yes, Chef.- Two gurnard, yes?
0:32:22 > 0:32:25- Straight after that, please, one more gurnard.- Yes, Chef.
0:32:25 > 0:32:28I'm losing track. I don't really know.
0:32:29 > 0:32:32So, it's the tentacles that get floured up.
0:32:32 > 0:32:35I absolutely hate using this deep-fat fryer.
0:32:35 > 0:32:37Hate it. It's just frightening.
0:32:40 > 0:32:42So, three more minutes, yes?
0:32:42 > 0:32:44- Yes, OK.- All on schedule?
0:32:44 > 0:32:46- Yes.- Three minutes left, OK?
0:32:46 > 0:32:47Yes, Chef, three minutes, fine.
0:32:47 > 0:32:52Aasmah has to focus to get both her risotto and fish cooked perfectly.
0:32:52 > 0:32:54That looks a bit burnt to me.
0:33:00 > 0:33:04With one of her gurnard overcooked, she has to re-plate.
0:33:04 > 0:33:06- OK, let's finish that one, please. - OK.
0:33:11 > 0:33:14Nick is also struggling with the plating of his beef.
0:33:15 > 0:33:17HE GROANS
0:33:18 > 0:33:22So, Nick, two beef now, followed by two beef in seven, yes?
0:33:22 > 0:33:24- Yes, Chef.- Thank you.
0:33:24 > 0:33:26Remember, Nick, keep a count of what you've got
0:33:26 > 0:33:28and how many you've got on order, OK?
0:33:28 > 0:33:29Yes, Chef.
0:33:34 > 0:33:36- Well done.- Thank you.
0:33:36 > 0:33:38- That's spot-on.- Looser.
0:33:38 > 0:33:40- Honestly, well done.- Thank you.
0:33:42 > 0:33:46With Aasmah's last orders out, Nick's still in the thick of it.
0:33:46 > 0:33:47Fillet, Chef.
0:33:49 > 0:33:51OK, Nick, we've got two on this check.
0:33:51 > 0:33:53- You've only given me one, yeah? - Sorry, Chef.
0:33:53 > 0:33:54I misheard the order, Chef.
0:33:54 > 0:33:57- Two minutes, Chef. - We'll do it quicker than that.
0:33:57 > 0:33:58One minute, Chef.
0:34:03 > 0:34:06- One beef, Chef. - Look at that, spot-on.
0:34:06 > 0:34:07Massive improvement.
0:34:07 > 0:34:09Well done. OK, service, please.
0:34:09 > 0:34:12It's the orders, I couldn't make head nor tail of the orders
0:34:12 > 0:34:14so I thought I had one and you needed three...
0:34:14 > 0:34:17Saturday night, there would be 300.
0:34:17 > 0:34:19Whoo!
0:34:19 > 0:34:20Thank you, Chef.
0:34:24 > 0:34:29After a hectic lunch, service at Boisdale is finally over.
0:34:33 > 0:34:35I was under a lot of stress.
0:34:35 > 0:34:38I did as much as I had to do and, unfortunately, it was quite a lot.
0:34:43 > 0:34:45There's moments where I've been panicked off my feet
0:34:45 > 0:34:48and there's been moments where I've enjoyed myself more than
0:34:48 > 0:34:50I ever expected to. It's been a real mixture,
0:34:50 > 0:34:51but end feeling - amazing.
0:34:51 > 0:34:52Loved it.
0:34:54 > 0:34:55I don't know what to say.
0:34:55 > 0:34:58You know, I got into the kitchen and I thought, "Oh, this is fantastic,
0:34:58 > 0:35:00"I'd love to have my own restaurant."
0:35:00 > 0:35:02Never, ever, ever, ever.
0:35:02 > 0:35:03That was awful!
0:35:03 > 0:35:05That was awful.
0:35:08 > 0:35:09Over in Mayfair,
0:35:09 > 0:35:11the lunch crowds are still in
0:35:11 > 0:35:14and Ulrika's stone bass is proving popular.
0:35:16 > 0:35:20So now I've got a three and a two and one's without bacon.
0:35:20 > 0:35:24The hardest part is knowing when this is cooked
0:35:24 > 0:35:27and when to put all the elements in there.
0:35:27 > 0:35:29Those are burnt.
0:35:29 > 0:35:33I can tell from here. Way too dark, it's burnt.
0:35:33 > 0:35:35- Shall I abandon them?- Abandon those.
0:35:41 > 0:35:43I'm absolutely...
0:35:43 > 0:35:45- Frazzled?- Yes.
0:35:45 > 0:35:47I is frazzled!
0:35:48 > 0:35:51While Ulrika re-cooks her stone bass,
0:35:51 > 0:35:54Lesley's beginning to plate her beef dish with confidence.
0:35:55 > 0:35:56Service!
0:35:58 > 0:35:59Table four.
0:35:59 > 0:36:02OK, so now you've got one, two more on order.
0:36:02 > 0:36:04- Two more coming.- OK?- Yes, Chef.
0:36:04 > 0:36:06- As soon as you can. - I'm loving it, I'm loving it.
0:36:06 > 0:36:08It's really full-on and you've got to have this cooking
0:36:08 > 0:36:10while you're doing the plating up,
0:36:10 > 0:36:13so you've just got to keep on it the whole time
0:36:13 > 0:36:14and not be distracted.
0:36:16 > 0:36:18Give it a bit of love.
0:36:19 > 0:36:21Give it a bit of love!
0:36:22 > 0:36:26# When I'm calling you...
0:36:26 > 0:36:30# You are cooking too.... #
0:36:30 > 0:36:33The nicer you are to your food, the happier it comes out.
0:36:33 > 0:36:36SHE SINGS IN ITALIAN
0:36:37 > 0:36:39- Amazing! - Sorry. Just slipped out.
0:36:39 > 0:36:41No, it's great. It's great.
0:36:43 > 0:36:45With service drawing to a close,
0:36:45 > 0:36:49Ulrika has one last chance to impress Chef Judy.
0:36:49 > 0:36:51Let's get these last three done.
0:36:51 > 0:36:53- So sorry.- No worries. Two...
0:36:53 > 0:36:54Don't apologise.
0:36:54 > 0:36:56You did a great job.
0:36:56 > 0:36:57One, two...
0:36:57 > 0:37:00It's looking good, it's looking good.
0:37:00 > 0:37:01Beautiful, huh? You happy?
0:37:01 > 0:37:02- Yeah.- That's good.
0:37:02 > 0:37:04Happier now they're plated.
0:37:04 > 0:37:05Service.
0:37:07 > 0:37:08High five.
0:37:13 > 0:37:15So you guys did really, really, really well.
0:37:15 > 0:37:17- Thank you.- Very impressed, nobody cried!
0:37:17 > 0:37:19Nobody was shaking. It's good.
0:37:19 > 0:37:22You guys got some consistency towards the end also, so...
0:37:22 > 0:37:25- Thank you so much.- I hope to see one of you two emerging as the winner.
0:37:25 > 0:37:27Oh! Well, we'll come back here to celebrate.
0:37:27 > 0:37:28No pressure, no pressure!
0:37:33 > 0:37:38That was singularly the most intense experience of my life.
0:37:38 > 0:37:40Amazing. It was really amazing.
0:37:42 > 0:37:46I will never forget today for as long as I live.
0:37:46 > 0:37:50It's been a day of enormous creativity and passion.
0:37:50 > 0:37:54It's all the things that make a day perfect for me
0:37:54 > 0:37:56and I just am so grateful to have been here.
0:37:58 > 0:38:00Well done. Well done.
0:38:02 > 0:38:04I'm exhausted!
0:38:33 > 0:38:37Welcome back. Very much hope that you enjoyed your experience
0:38:37 > 0:38:39in the professional kitchen.
0:38:39 > 0:38:43Hope that you learned something, picked up a few cheffy tips.
0:38:45 > 0:38:46Today, you're cooking your own food.
0:38:46 > 0:38:51Your own two courses, but in one hour.
0:38:51 > 0:38:52That's a tough gig.
0:38:52 > 0:38:55At the end of this, one of you is going home.
0:38:57 > 0:39:00Ladies and gentlemen, cook us something delicious.
0:39:00 > 0:39:01Let's cook.
0:39:10 > 0:39:13I think I'm just at the beginning of my cheffy journey.
0:39:13 > 0:39:15I've always wanted to own a pub in the Lake District and I've always
0:39:15 > 0:39:17imagined myself being out front talking to people.
0:39:17 > 0:39:20After yesterday, I actually can see myself in the kitchen.
0:39:20 > 0:39:22I'm really looking forward... I'm smiling again!
0:39:22 > 0:39:24I'm looking forward to this, aren't I?
0:39:27 > 0:39:29Barney, what are you making for us today?
0:39:29 > 0:39:31I'm going to make a starter of onion bhajis.
0:39:31 > 0:39:34- Wahey!- With a mint dip, and I'm going to make you a chicken biryani
0:39:34 > 0:39:37for your main course, as well, with a naan bread.
0:39:37 > 0:39:39Tell me about you and Indian food.
0:39:39 > 0:39:41I worked in an Indian restaurant years ago as a delivery boy
0:39:41 > 0:39:43and discovered this love for the flavours.
0:39:43 > 0:39:45If you get the balance just right, you can literally taste it
0:39:45 > 0:39:47like a Wonka gobstopper.
0:39:47 > 0:39:49You can taste the cumin and the garam masala and the methi.
0:39:49 > 0:39:53It unravels in your mouth as you eat and chicken biryani is one of the most popular dishes.
0:39:53 > 0:39:55Can we eat it here or are you going to deliver it?
0:39:55 > 0:39:58I'll deliver it if you want, yeah. I'll bring it over.
0:40:00 > 0:40:02Barney here is showing lots of different skills.
0:40:02 > 0:40:05Onion bhajis, crispy on the outside...
0:40:05 > 0:40:06I hope they're not going to be greasy.
0:40:06 > 0:40:09The naan need to be soft and squidgy.
0:40:09 > 0:40:11Biryani needs to be spiced quite highly
0:40:11 > 0:40:14cos otherwise the rice takes away all the flavour.
0:40:15 > 0:40:18You've had 15 minutes, guys.
0:40:18 > 0:40:19It's flying by.
0:40:24 > 0:40:28Practising has been full-on and very useful, actually,
0:40:28 > 0:40:30I have to say, although my poor husband has had to eat
0:40:30 > 0:40:33the same thing, you know, about four times.
0:40:37 > 0:40:38What are you making for us?
0:40:38 > 0:40:41I'm making a kind of North African fish stew
0:40:41 > 0:40:43and then I'm making a rice pudding
0:40:43 > 0:40:45with orange and cardamom and lemon thyme.
0:40:45 > 0:40:49And it's about 2,000 calories a teaspoon. Is that OK?
0:40:49 > 0:40:51It's all right by me.
0:40:51 > 0:40:54It's all right by me. As you see, I'm built like a racing snake.
0:40:56 > 0:40:58You're going to love it then, I hope.
0:41:02 > 0:41:05A North African-style stew with fish.
0:41:05 > 0:41:07She's got to make sure that it's flavoured well,
0:41:07 > 0:41:10the potatoes are cooked and she doesn't overcook her fish.
0:41:10 > 0:41:11As for her dessert,
0:41:11 > 0:41:15rice pudding should be creamy and flavoursome but not too hard.
0:41:18 > 0:41:21The nerves are OK. I think because of my job,
0:41:21 > 0:41:22the actual action of singing...
0:41:22 > 0:41:24SHE SINGS A NOTE
0:41:24 > 0:41:26You know, just gets rid of your nerves, doesn't it?
0:41:26 > 0:41:28And I can't really do that in the kitchen,
0:41:28 > 0:41:30so I'm having to bottle all that energy in
0:41:30 > 0:41:32and I'm finding that so hard.
0:41:36 > 0:41:38What are you making, Lesley?
0:41:38 > 0:41:41I'm doing spicy mushrooms on toast for a starter.
0:41:41 > 0:41:44- Wonderful.- And then I'm doing liver and onions with sage,
0:41:44 > 0:41:46which is a recipe, actually, I learned in Florence.
0:41:46 > 0:41:49I went into this restaurant and had this thing I'd never had in my life,
0:41:49 > 0:41:51so I asked them how they made it
0:41:51 > 0:41:53and it turned out to be fegato alla veneziana.
0:41:53 > 0:41:56So that's what I'm going to try and make for you, with saffron mash.
0:41:56 > 0:41:57I'm doing saffron mash.
0:41:57 > 0:41:59And I did listen to what you said
0:41:59 > 0:42:01and I have pared down my ingredients.
0:42:01 > 0:42:04I'm not just going, "Oh, that'll do, that'll do", you know?
0:42:04 > 0:42:05So I hope you'll see a difference today.
0:42:08 > 0:42:10Liver, onions, Marsala and saffron mash -
0:42:10 > 0:42:13it's like a marriage born in heaven.
0:42:15 > 0:42:18It's all about the seasoning and it's the cooking of that liver.
0:42:18 > 0:42:21That liver has to be cooked absolutely perfectly.
0:42:22 > 0:42:24Guys, you are halfway.
0:42:24 > 0:42:25Half-hour left.
0:42:28 > 0:42:30This is food that I like to eat.
0:42:30 > 0:42:33This is something that I would genuinely cook
0:42:33 > 0:42:35for my family at home.
0:42:35 > 0:42:37Yeah, it's hopefully a nice dish.
0:42:42 > 0:42:43What are you making, Ulrika,
0:42:43 > 0:42:45that's going to get you a place in the next round?
0:42:45 > 0:42:47Oh, gosh... We can but pray.
0:42:47 > 0:42:52I'm making rack of lamb with a cannellini puree
0:42:52 > 0:42:55and then I'm doing a rhubarb fool with a cardamom cream.
0:42:57 > 0:43:00Well, let's hope you're doing that after you've tasted it.
0:43:00 > 0:43:01That sounds great!
0:43:01 > 0:43:04I'm going to be 50 this year and I've got to challenge myself,
0:43:04 > 0:43:08get out of my house and do things.
0:43:10 > 0:43:13The thing is, that lamb's got to be cooked properly.
0:43:13 > 0:43:14That's a big rack of lamb
0:43:14 > 0:43:18and I hope she gives it enough time to cook and enough time to rest.
0:43:24 > 0:43:27I'm doing something ambitious that is sort of impossible to do.
0:43:27 > 0:43:30It's an hour-and-a-half to do the thing I'm doing in the hour,
0:43:30 > 0:43:33realistically, and now I can't change my recipe.
0:43:33 > 0:43:36I'm stuck to it. You know, I can't do egg and chips,
0:43:36 > 0:43:38I've got to do this thing.
0:43:42 > 0:43:44I've come up with a new spin on an old chestnut.
0:43:44 > 0:43:45It's called a Wellington boot.
0:43:45 > 0:43:47Basically, it's a beef Wellington
0:43:47 > 0:43:49and I've got really unique seasoned
0:43:49 > 0:43:52mashed potato in the toe cap, so it should look fun.
0:43:52 > 0:43:55That's one course, which is enough work for three courses.
0:43:55 > 0:43:57- And the other course? - Poached pears.
0:43:57 > 0:43:59So, I've got cardamom and saffron
0:43:59 > 0:44:01plus a healthy dollop of various boozes.
0:44:01 > 0:44:03Why do you push yourself this hard?
0:44:03 > 0:44:05There's no point entering a competition without actually
0:44:05 > 0:44:08showing what you're capable of doing, so, you know,
0:44:08 > 0:44:09why not have a go at being a chef?
0:44:12 > 0:44:14Now, I love a beef Wellington.
0:44:14 > 0:44:18Nick, however, has an addition of a cheesy purple mash potato
0:44:18 > 0:44:20in the toe of his boot.
0:44:20 > 0:44:22I just hope for him the boot's not on the other foot.
0:44:26 > 0:44:29You have just 15 minutes left.
0:44:29 > 0:44:30Just 15 minutes.
0:44:30 > 0:44:33They're all running around! 15 minutes, please.
0:44:33 > 0:44:35It's so rare.
0:44:36 > 0:44:37It's a disaster.
0:44:39 > 0:44:41I'm screwed.
0:44:45 > 0:44:48Guys, you've got two minutes, please.
0:44:48 > 0:44:50Two minutes. Last touches.
0:45:05 > 0:45:06That's it. Time's up!
0:45:08 > 0:45:09Well done.
0:45:09 > 0:45:12I've got two things on a plate, that's all I know.
0:45:14 > 0:45:16Oh, it's fantastic.
0:45:16 > 0:45:19Do you think the boys are talking fast cars?
0:45:21 > 0:45:22First up is Lesley.
0:45:24 > 0:45:27I'm really pleased you decided to do less.
0:45:27 > 0:45:28I think they look lovely.
0:45:28 > 0:45:29Oh, good.
0:45:30 > 0:45:34Her starter is spicy mushrooms on toast,
0:45:34 > 0:45:38flavoured with smoked paprika, chilli flakes and Worcester sauce,
0:45:38 > 0:45:40topped with parsley and chives.
0:45:47 > 0:45:49That is absolutely yummy.
0:45:49 > 0:45:52- Oh!- Starts off sweet and it gets hotter...
0:45:52 > 0:45:54It's actually quite ferocious in there.
0:45:54 > 0:45:57Lovely soft mushrooms in a creamy sauce.
0:45:57 > 0:45:59Lovely combination of textures and flavours.
0:45:59 > 0:46:02- Good.- I like the charred bit of the toast
0:46:02 > 0:46:04cos you get a bitter note to it,
0:46:04 > 0:46:08and I love the crispy edges, but that spicing's confused.
0:46:08 > 0:46:11- Right.- Either use something like mustard or use chilli.
0:46:11 > 0:46:13- Right.- It's just a bit too much.
0:46:13 > 0:46:15- Less is more.- Less IS more, Lesley!
0:46:15 > 0:46:17I've always struggled with less is more.
0:46:17 > 0:46:19I just think less is less and I like more.
0:46:19 > 0:46:22But, you know, I really will try and listen to what you're saying.
0:46:22 > 0:46:23OK.
0:46:25 > 0:46:26For her main course,
0:46:26 > 0:46:30she's serving liver and onions in a Marsala sauce
0:46:30 > 0:46:34with saffron mash and green beans wrapped in bacon.
0:46:45 > 0:46:47Lesley, if I was down with the kids,
0:46:47 > 0:46:50I'd high five you right now cos I think that's delicious.
0:46:50 > 0:46:53- Oh, thank you!- Liver is really difficult to get right.
0:46:53 > 0:46:57It goes dry. It's beautifully cooked and it's still got a river of pink
0:46:57 > 0:47:00running through it and then that mash on the side with the saffron,
0:47:00 > 0:47:02all earthy and lovely, bringing it together.
0:47:02 > 0:47:05- I think it's absolutely wonderful. - Thank you very much indeed.
0:47:05 > 0:47:06You've shown a good touch,
0:47:06 > 0:47:08really good flavours in both dishes here.
0:47:08 > 0:47:11It's not perfect, but you can see perfect from here.
0:47:11 > 0:47:14Oh, that's lovely! Thank you.
0:47:14 > 0:47:16Argh!
0:47:16 > 0:47:18# Ah! #
0:47:18 > 0:47:22Just got to let it out now. I can't believe that.
0:47:22 > 0:47:23Oh! Oh, Mama!
0:47:25 > 0:47:30Nick has made a Wellington boot on a grass of green beans -
0:47:30 > 0:47:34his twist on a classic beef Wellington.
0:47:34 > 0:47:37The toe is filled with purple potato mash.
0:47:37 > 0:47:42It's served with edible flowers and a red wine and vermouth jus.
0:47:45 > 0:47:49I admire your creativity
0:47:49 > 0:47:52and I admire all your work that you've put into this.
0:47:52 > 0:47:53Thank you.
0:47:54 > 0:47:57Oh! So, that's the beef bit.
0:47:58 > 0:48:00And the mash is purple.
0:48:00 > 0:48:01Yeah.
0:48:11 > 0:48:13Your beef is cooked really, really nicely.
0:48:13 > 0:48:16I like the mushrooms around the outside of it.
0:48:16 > 0:48:19Your mashed potato could be a little bit smoother.
0:48:19 > 0:48:21Your pastry needs to be cooked a bit more.
0:48:21 > 0:48:23Yeah.
0:48:23 > 0:48:25Your beef is cooked perfectly.
0:48:25 > 0:48:29The flavour of truffle is so heady, it's beautiful.
0:48:29 > 0:48:33The thing I don't like is lilac mashed potato.
0:48:33 > 0:48:35That looks like a pasty you'd get served in Star Trek.
0:48:35 > 0:48:38- NICK LAUGHS - It's a bright lilac pasty.
0:48:40 > 0:48:44For dessert, he's serving pears poached with saffron,
0:48:44 > 0:48:46cardamom and cinnamon
0:48:46 > 0:48:50with mascarpone flavoured with vanilla and amaretto.
0:48:57 > 0:48:59That is delicious.
0:48:59 > 0:49:02That is perfectly poached, slippery pear.
0:49:02 > 0:49:06It's not too sweet, it's juicy, it's lovely.
0:49:06 > 0:49:08Thank you.
0:49:08 > 0:49:11Love the saffron, love all the vanilla in there,
0:49:11 > 0:49:13love the boozy syrup around the outside.
0:49:13 > 0:49:15Just be careful you don't lose the majesty of the pear
0:49:15 > 0:49:18because you've got so much going on in there with that pear.
0:49:21 > 0:49:23It was very stressful, really over-ambitious
0:49:23 > 0:49:25and I had a couple of glitches.
0:49:25 > 0:49:29I could've done it better, but...it worked, you know.
0:49:29 > 0:49:30Next, it's Barney.
0:49:32 > 0:49:33I think this looks very nice.
0:49:33 > 0:49:35Looks great, well done.
0:49:35 > 0:49:37Thank you.
0:49:37 > 0:49:42For his starter, Barney has made onion bhajis with a mint yoghurt.
0:49:51 > 0:49:56That's yum. That is really light, not in any way at all greasy.
0:49:56 > 0:49:59When you bite into it, you get the natural sweetness of onion
0:49:59 > 0:50:02and then the warmth of chilli and pepper starts to hit.
0:50:02 > 0:50:04That's delightful.
0:50:04 > 0:50:05Great, thank you.
0:50:05 > 0:50:08What I really love is your yoghurt mint sauce mixture,
0:50:08 > 0:50:09which is fantastic.
0:50:09 > 0:50:11I think it's lovely.
0:50:11 > 0:50:12Thank you.
0:50:12 > 0:50:19His main course is chicken biryani, served with raita and naan bread.
0:50:27 > 0:50:31What you wanted was what you called a Willy Wonka's gobstopper
0:50:31 > 0:50:33where you could taste every single individual bit
0:50:33 > 0:50:35and that's what you get.
0:50:35 > 0:50:37You can taste the cumin, you can taste the coriander,
0:50:37 > 0:50:39you can taste the garam masala.
0:50:39 > 0:50:40I think it's a really good dish.
0:50:40 > 0:50:42Thank you.
0:50:42 > 0:50:46The chicken in your biryani is soft, your rice is cooked really well.
0:50:46 > 0:50:48Personally, I reckon we could have been a little bit spicier.
0:50:48 > 0:50:51- OK.- But I'd wolf the whole lot down.
0:50:51 > 0:50:54There's a cook in you, Barney. You've done very well.
0:50:55 > 0:50:57Thank you.
0:50:57 > 0:51:00The thing I wanted to get right was the balance of spices, the balance of flavours,
0:51:00 > 0:51:02and John actually mentioned that when he tried it.
0:51:02 > 0:51:04Yeah, good. Really good.
0:51:05 > 0:51:08Next up, it's Aasmah.
0:51:08 > 0:51:11Her main is a North African fish stew
0:51:11 > 0:51:13made with potatoes and tomatoes,
0:51:13 > 0:51:17flavoured with harissa, cumin and coriander,
0:51:17 > 0:51:19served with flatbread.
0:51:25 > 0:51:27Slowly and quietly,
0:51:27 > 0:51:29in comes a little bit of heat
0:51:29 > 0:51:32and then it becomes lovely and sweet.
0:51:32 > 0:51:33It's really tasty.
0:51:34 > 0:51:37Your bread, I think, could be cooked a little bit more.
0:51:37 > 0:51:38They're a bit stodgy.
0:51:38 > 0:51:40OK.
0:51:40 > 0:51:42Your fish is cooked really well, your potatoes are soft.
0:51:42 > 0:51:44Nice flavours.
0:51:44 > 0:51:48It's the texture of your juice that needs thickening up.
0:51:50 > 0:51:52For dessert, Aasmah's made
0:51:52 > 0:51:56an orange, lemon thyme and cardamom rice pudding.
0:52:05 > 0:52:08Orange, lemon thyme, cardamom -
0:52:08 > 0:52:10I think that's magical.
0:52:10 > 0:52:12That rice isn't cooked enough.
0:52:12 > 0:52:15- It is too firm in the middle.- OK.
0:52:15 > 0:52:17Like Gregg, I think that's delicious.
0:52:17 > 0:52:19And I would like to eat the whole lot,
0:52:19 > 0:52:22but I probably wouldn't, because it's just not cooked enough.
0:52:22 > 0:52:24- It's still chalky on your teeth. - Oh.
0:52:26 > 0:52:28Disappointed in myself cos three mistakes is a lot.
0:52:28 > 0:52:30One, OK - but three?
0:52:30 > 0:52:31Not good. Not good!
0:52:33 > 0:52:35Finally, it's Ulrika.
0:52:35 > 0:52:37For her main course,
0:52:37 > 0:52:41she's made rack of lamb served with a cannellini bean puree
0:52:41 > 0:52:43and salsa verde.
0:52:47 > 0:52:48We have an issue here, don't we?
0:52:48 > 0:52:51It's not just about the white uncooked fat
0:52:51 > 0:52:54but it's also about the uncooked meat.
0:53:00 > 0:53:03Look at you searching for just a tiny bit, look.
0:53:03 > 0:53:04I love lamb so much.
0:53:06 > 0:53:08I wish I hadn't seen the lamb.
0:53:08 > 0:53:10Your salsa verde is absolutely delicious,
0:53:10 > 0:53:11so is your bean puree.
0:53:11 > 0:53:13I'm sorry, I can't eat your lamb.
0:53:16 > 0:53:17Argh!
0:53:19 > 0:53:21It's lovely. It's just such a shame.
0:53:21 > 0:53:23I believe you had time to rescue this.
0:53:23 > 0:53:26Two or three of those cutlets in a pan,
0:53:26 > 0:53:28I think John and I would have been in raptures.
0:53:30 > 0:53:32Her dessert is a rhubarb fool
0:53:32 > 0:53:36with cardamom cream topped with pistachios.
0:53:44 > 0:53:47Your rhubarb is delicious.
0:53:47 > 0:53:48Absolutely delicious.
0:53:48 > 0:53:51I love your rich cream across the top and pistachio nuts.
0:53:51 > 0:53:52Delicious.
0:53:54 > 0:53:56I love rhubarb, and when seasoned properly with sugar,
0:53:56 > 0:54:00that tart and sweet combination, to me, is absolutely irresistible.
0:54:00 > 0:54:02There's nothing we're going to say now -
0:54:02 > 0:54:04you're so upset over your lamb, aren't you?
0:54:04 > 0:54:06Yeah. You know what? You probably won't cook another lamb
0:54:06 > 0:54:08for ten years now.
0:54:08 > 0:54:09Ulrika, thank you.
0:54:13 > 0:54:16I'm so hugely frustrated at myself.
0:54:17 > 0:54:20I should have been able to do this and I didn't
0:54:20 > 0:54:23and it's just because it means so much to me.
0:54:27 > 0:54:30What a great day. We are going to ask you to step outside
0:54:30 > 0:54:33and we're going to have a little chat
0:54:33 > 0:54:35because this is going to be a really tough decision.
0:54:44 > 0:54:47These five have all got something to offer.
0:54:47 > 0:54:50We've got to make a decision now - who stays and who goes?
0:54:52 > 0:54:56- Well, I love Lesley.- Yeah. - I think Lesley's food is delicious.
0:54:56 > 0:54:58Mushrooms on toast?
0:54:58 > 0:55:00Followed by liver and onions, saffron mash?
0:55:00 > 0:55:01She's good, John.
0:55:01 > 0:55:04She's bubbly, she's vibrant and so was her food.
0:55:06 > 0:55:09Barney's work in the Indian takeaway has obviously rubbed off.
0:55:09 > 0:55:12Barney is showing a level of cookery competence
0:55:12 > 0:55:14which is impressing me.
0:55:14 > 0:55:17I think he's got the makings of a cracking cook.
0:55:19 > 0:55:21I like Nick for his creative mind.
0:55:21 > 0:55:26You know, a Wellington boot on grass of beans? I thought it was good.
0:55:26 > 0:55:28I'm not a great fan of novelty food
0:55:28 > 0:55:30because the pure beauty of those poached pears
0:55:30 > 0:55:32I thought was absolutely right.
0:55:32 > 0:55:34He's got to be careful that the novelty
0:55:34 > 0:55:37is not what you're actually focusing on.
0:55:37 > 0:55:39Lesley goes through, Barney goes through,
0:55:39 > 0:55:40Nick goes through...
0:55:40 > 0:55:43The people in danger are Ulrika and Aasmah.
0:55:45 > 0:55:47Aasmah, I believe, has got a very good palate -
0:55:47 > 0:55:50however, Aasmah's touch is questionable.
0:55:50 > 0:55:52Her stew was far too watery
0:55:52 > 0:55:56and the rice in that rice pudding wasn't cooked.
0:55:59 > 0:56:01I loved Ulrika's menu.
0:56:01 > 0:56:04I thought that was a great idea.
0:56:04 > 0:56:08Dessert - rhubarb with some cream and vanilla and pistachio nuts,
0:56:08 > 0:56:10absolutely fantastic.
0:56:10 > 0:56:14However, not cooking her lamb for the lamb dish, it's a big issue.
0:56:18 > 0:56:20The only hope that I have now
0:56:20 > 0:56:24is that they see some sort of...potential in there.
0:56:24 > 0:56:26I just made silly mistakes today
0:56:26 > 0:56:29and I shouldn't have done, so extra, extra disappointed.
0:56:29 > 0:56:31Please don't send me home!
0:56:31 > 0:56:32Now, here's the problem.
0:56:32 > 0:56:35Which one of those two has the most promise?
0:56:49 > 0:56:52I think you five are talented, really talented.
0:56:52 > 0:56:55Very difficult to say goodbye to one of you at this stage,
0:56:55 > 0:56:56very difficult.
0:57:01 > 0:57:02The person leaving us...
0:57:06 > 0:57:07..is Aasmah.
0:57:08 > 0:57:12- Aasmah, thank you very much indeed. - Thank you.- Thank you for everything.
0:57:12 > 0:57:14- Thank you, Aasmah. - Thank you very much.
0:57:14 > 0:57:15Thanks, Aasmah.
0:57:17 > 0:57:21I knew that I was in trouble because I'd made a few mistakes,
0:57:21 > 0:57:22but what can you say?
0:57:22 > 0:57:25They're all just fantastic cooks and the standard was so high.
0:57:25 > 0:57:27It was so high.
0:57:27 > 0:57:30Well done, that's great! Mr Wellington man.
0:57:30 > 0:57:35I'm absolutely shocked, but most of all, hugely relieved.
0:57:35 > 0:57:38I feel like I've been given another chance.
0:57:38 > 0:57:40Hopefully!
0:57:41 > 0:57:44I'm genuinely, genuinely really happy to be a part of this
0:57:44 > 0:57:46and I hope it carries on for a bit longer, please.
0:57:48 > 0:57:52It's just a reminder that this is a competition.
0:57:52 > 0:57:54Yeah, I suppose I'm enjoying it in
0:57:54 > 0:57:57a strange, overenthusiastic, very intense way, yeah.
0:57:59 > 0:58:02Over the moon. A really, really happy day.
0:58:02 > 0:58:05I just want to carry on learning more and more.
0:58:12 > 0:58:14On Friday night...
0:58:14 > 0:58:17- Oh!- ..the four celebrities are back to fight for a place
0:58:17 > 0:58:19in the semifinals.
0:58:21 > 0:58:24- Oh, sorry. - MasterChef, not MasterSalad.
0:58:24 > 0:58:26LESLEY SINGS
0:58:27 > 0:58:31- Sponge!- This is like Olympian-type of cooking.
0:58:31 > 0:58:33I mean, look at that arm. Look at this one.
0:58:33 > 0:58:34Oh, come on!
0:58:34 > 0:58:36Aargh!
0:58:38 > 0:58:40Quite like it. I think I would finish that.
0:58:42 > 0:58:43You need a bigger toaster.
0:58:43 > 0:58:46- Do you think?- Oh, my gosh.
0:58:46 > 0:58:47I wish I'd never eaten it.