Episode 6

0:00:02 > 0:00:04Sharpen your knives because we've got 20 great celebrities

0:00:04 > 0:00:07who want to show how good they are in the kitchen.

0:00:08 > 0:00:10Everything I'm doing at the moment is MasterChef.

0:00:12 > 0:00:15They've filled stadiums, they've smashed records,

0:00:15 > 0:00:18they've performed in front of thousands of screaming fans,

0:00:18 > 0:00:21but can they cook?

0:00:21 > 0:00:24I love not knowing what might be coming next.

0:00:24 > 0:00:26Life's too short to play safe, isn't it?

0:00:26 > 0:00:28It's like you're on a submarine that's sprung a leak.

0:00:28 > 0:00:30I enjoy that sort of mental panic.

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 > 0:00:37Get 'em in, we'll find out.

0:00:44 > 0:00:48This week, the MasterChef heats have pitted five celebrities

0:00:48 > 0:00:50against each other.

0:00:50 > 0:00:52Ah, it's frozen!

0:00:53 > 0:00:55Argh.

0:00:55 > 0:00:58# When I'm calling you... #

0:01:00 > 0:01:04Last time, broadcaster Aasmah Mir was sent home.

0:01:08 > 0:01:13Now the remaining four are back to fight for a place in the semifinals.

0:01:16 > 0:01:19The competition means so much to me.

0:01:19 > 0:01:23I want to try and push myself as far as I can go.

0:01:23 > 0:01:25I genuinely fist-bumped myself when I walked out of the kitchen

0:01:25 > 0:01:28last time. All I know is that I'm loving this

0:01:28 > 0:01:29and I want to get better.

0:01:31 > 0:01:33My MasterChef experience so far,

0:01:33 > 0:01:35it's been incredibly exciting.

0:01:35 > 0:01:37It's been tough in places.

0:01:37 > 0:01:39It's been nerve-racking.

0:01:39 > 0:01:43Actually, it's beyond my wildest dreams.

0:01:43 > 0:01:47I've been too busy doing it to necessarily enjoy it.

0:01:47 > 0:01:49It's like asking Sebastian Vettel

0:01:49 > 0:01:51when he's going round the corner at 140,

0:01:51 > 0:01:54"Are you enjoying this?" "I don't know!"

0:02:05 > 0:02:08Good to see you back here in the MasterChef kitchen.

0:02:08 > 0:02:10You probably don't need me to tell you

0:02:10 > 0:02:13that it's not going to get any easier.

0:02:13 > 0:02:15We've got some big challenges waiting for you.

0:02:15 > 0:02:20This round we call the knowledge and skills test.

0:02:20 > 0:02:22We want to know a little bit about you,

0:02:22 > 0:02:24about your culinary brain

0:02:24 > 0:02:28and a little bit about your ambition and your tenacity.

0:02:28 > 0:02:32We're going to call you in one by one and see what you know.

0:02:32 > 0:02:35Ladies and gentlemen, thank you very much. Off you go.

0:02:37 > 0:02:40I don't know anything. I have no skills.

0:02:40 > 0:02:42GREGG CHUCKLES

0:02:46 > 0:02:49- They are scared.- Nah. Really?

0:02:49 > 0:02:51- Yeah, yeah.- They'll be fine.

0:02:51 > 0:02:53- This is hell. - Have you got any skills?

0:02:53 > 0:02:54I have no skills! Didn't they tell them?

0:02:54 > 0:02:56- Can you juggle? - I am a skill-free zone.

0:02:59 > 0:03:02I cook for myself at home. I can cook a chicken...

0:03:02 > 0:03:04without giving myself food poisoning.

0:03:04 > 0:03:08In the world of cooking, there are a million skills.

0:03:08 > 0:03:12I have some but there's many I probably don't have.

0:03:12 > 0:03:13I definitely don't have.

0:03:15 > 0:03:17This is the knowledge test.

0:03:17 > 0:03:23I want to see if they can identify three root veg and three birds.

0:03:23 > 0:03:25Two of these root veg are radishes.

0:03:25 > 0:03:28This has got three names -

0:03:28 > 0:03:31white radish, mooli or daikon.

0:03:31 > 0:03:34These are a personal favourite.

0:03:34 > 0:03:37This is the French breakfast radish.

0:03:37 > 0:03:41That is a good old-fashioned British parsnip.

0:03:41 > 0:03:43Let's just hope they all know what a parsnip is.

0:03:43 > 0:03:44If they don't get a parsnip,

0:03:44 > 0:03:47I don't think there's a place for them on MasterChef.

0:03:47 > 0:03:50- Stranger things have happened. - Now, three birds.

0:03:50 > 0:03:52This is trickier than the veg.

0:03:52 > 0:03:55This is a poussin, or a baby chicken.

0:03:55 > 0:03:58This is a mallard, a wild duck.

0:03:58 > 0:04:01You can see by its skin it's a duck.

0:04:01 > 0:04:06This one may be the trickiest of all, this is a pigeon.

0:04:06 > 0:04:09It's identifiable because of the darkness of its flesh

0:04:09 > 0:04:11and the thinness of its skin.

0:04:13 > 0:04:15I would personally like them to get two of the veg

0:04:15 > 0:04:17and at least one of the birds.

0:04:17 > 0:04:20The skills test today is all about meat cookery.

0:04:20 > 0:04:21As you well know,

0:04:21 > 0:04:24the beauty of a piece of duck is crispy skin

0:04:24 > 0:04:26and flesh which melts in your mouth.

0:04:26 > 0:04:29We're going to serve that duck breast with some Swiss chard...

0:04:29 > 0:04:31- Ooh.- ..and some caper and butter sauce.

0:04:31 > 0:04:35Ooh, John, that's lovely. How long are we going to give them?

0:04:35 > 0:04:3612 minutes.

0:04:37 > 0:04:40Take the duck breast...

0:04:40 > 0:04:42and go through the skin just into the flesh.

0:04:43 > 0:04:45And then across the other way.

0:04:45 > 0:04:46Ah.

0:04:47 > 0:04:52To ensure a crispy skin, the duck breast must go skin side down

0:04:52 > 0:04:56into a cold pan with no oil or butter.

0:04:56 > 0:04:58They're going to be looking around for some oil.

0:04:58 > 0:05:01That, I think, is going to confuse them.

0:05:01 > 0:05:04About four or five minutes on the skin side

0:05:04 > 0:05:06and then turn it onto its flesh side.

0:05:08 > 0:05:10Lovely.

0:05:10 > 0:05:11Use that fat just back on the top again.

0:05:13 > 0:05:16How are they going to know when that's cooked properly?

0:05:16 > 0:05:17It bounces back.

0:05:17 > 0:05:20There's give here, no give there. That end's cooked. This end's not.

0:05:23 > 0:05:26Whilst the duck rests, I'm going to prepare the Swiss chard.

0:05:26 > 0:05:29As you well know, it comes in two parts -

0:05:29 > 0:05:32the white stem, which is quite hard, and the green leaves,

0:05:32 > 0:05:35and they need to be cooked separately.

0:05:37 > 0:05:39Stalks first.

0:05:39 > 0:05:41It's a two-stage process.

0:05:41 > 0:05:44Then drop in the leaves and take straight off the heat.

0:05:44 > 0:05:46- Really?- Yes.

0:05:46 > 0:05:48Just enough to be able to wilt it.

0:05:48 > 0:05:51Next, a simple caper butter sauce.

0:05:51 > 0:05:53If they've never made a caper butter sauce before,

0:05:53 > 0:05:55they've got capers and butter

0:05:55 > 0:05:57and the clue's pretty much in the name, right?

0:05:57 > 0:06:00Add to that duck pan a little bit of butter

0:06:00 > 0:06:01and some capers.

0:06:02 > 0:06:05And then a small amount of the vinegar from the capers,

0:06:05 > 0:06:07which will help to deglaze that pan.

0:06:08 > 0:06:10- Some capers across the top.- Mmm!

0:06:10 > 0:06:14And the duck breast should be pink all the way through.

0:06:14 > 0:06:16I will not accept a grey duck. I want a pink duck.

0:06:23 > 0:06:26So there we are, our skills test - how to cook a duck breast.

0:06:32 > 0:06:35I'll be really, really happy if they can all recreate this.

0:06:35 > 0:06:37We've just got to get them in

0:06:37 > 0:06:40- and hope they know how to cook a duck breast.- Let's hope so.

0:06:41 > 0:06:44First up is TV presenter Ulrika Jonsson.

0:06:44 > 0:06:46In the last round,

0:06:46 > 0:06:49a lack of confidence led to some fundamental mistakes.

0:06:49 > 0:06:50I'm sorry, I can't eat your lamb.

0:06:50 > 0:06:52Agh!

0:06:52 > 0:06:54But she showed great promise.

0:06:55 > 0:06:57Your fish is cooked beautifully.

0:06:57 > 0:06:58You're a good cook.

0:07:00 > 0:07:03I can't afford to make any more mistakes.

0:07:04 > 0:07:06Oops.

0:07:06 > 0:07:08I'm sort of having a little bit of a cold sweat.

0:07:11 > 0:07:13- You all right?- Yes.

0:07:13 > 0:07:16- There's no lamb here.- Ho-ho!

0:07:16 > 0:07:18- This is skills and knowledge.- OK.

0:07:18 > 0:07:20Knowledge bit first.

0:07:20 > 0:07:23- OK.- Under this cloth are six ingredients

0:07:23 > 0:07:25we'd like you to try and identify.

0:07:25 > 0:07:27- OK.- You've got two minutes.

0:07:31 > 0:07:32Marvellous.

0:07:32 > 0:07:36I have some knowledge, right? I'm not entirely stupid.

0:07:40 > 0:07:42What are you looking for, Ulrika?

0:07:42 > 0:07:43Er... I don't know.

0:07:45 > 0:07:47Right.

0:07:47 > 0:07:51- VOICEOVER:- It feels worse if it's an easy task and you get it wrong.

0:07:51 > 0:07:53Something like, erm...

0:07:53 > 0:07:54a bird-type thing.

0:07:54 > 0:07:57- Well, yeah.- Oh!

0:07:57 > 0:07:59Could it be a little poussin?

0:08:00 > 0:08:04It's only easy if you know the stuff, so it's like...

0:08:04 > 0:08:05I don't know.

0:08:05 > 0:08:07Duck, could it be a duck?

0:08:10 > 0:08:11I'm impressed with you.

0:08:11 > 0:08:15I think you got four and a half, almost five, out of six.

0:08:15 > 0:08:17That's pretty good. I don't think you should get flustered.

0:08:17 > 0:08:19I think you're better than you think you are.

0:08:19 > 0:08:22- You should just trust yourself. - Yeah. A little ducky thing.

0:08:22 > 0:08:25It is a little ducky thing, it's called a mallard.

0:08:25 > 0:08:29Right. This next bit is a skills test.

0:08:29 > 0:08:34Cook for us breast of duck and Swiss shard and a caper butter sauce.

0:08:34 > 0:08:37- OK.- You have 12 minutes.

0:08:37 > 0:08:39- 12 minutes?- Yes.- Holy macaroni.

0:08:39 > 0:08:43Yep. Are you happy with that? You know what you gotta do?

0:08:43 > 0:08:45- Yeah, start.- Off you go.

0:08:47 > 0:08:49I've never cooked duck.

0:08:50 > 0:08:51Now, hang on a minute.

0:08:51 > 0:08:55Is this one of these where I should start with the pan cold?

0:08:55 > 0:08:58- Trust your instincts. - Oh, I've never cooked duck,

0:08:58 > 0:09:01I've never cooked duck, I've never cooked duck!

0:09:01 > 0:09:03In there I should add... It probably doesn't need very much fat.

0:09:03 > 0:09:05It's got a little bit of fat on it.

0:09:09 > 0:09:10PAN SPITS

0:09:10 > 0:09:12Oh, sorry.

0:09:12 > 0:09:14And Swiss chard, you've cooked with that before?

0:09:14 > 0:09:18Yeah, and, to be honest, I cook it all together.

0:09:18 > 0:09:22Some people like the hard bits done separately.

0:09:26 > 0:09:29- You've got eight minutes now. - Oh, God.

0:09:35 > 0:09:39- Happy with that?- Well, it's not finished yet, so no.

0:09:39 > 0:09:40Not yet. No.

0:09:42 > 0:09:43You're doing good.

0:09:46 > 0:09:47Wahey!

0:09:49 > 0:09:50Come on!

0:09:53 > 0:09:55You've got 30 seconds left.

0:09:59 > 0:10:03Oh, that's so... That's not... Oh, God. It's a...

0:10:03 > 0:10:05Oh...

0:10:05 > 0:10:06OK?

0:10:11 > 0:10:14Ulrika, look what you've done...

0:10:14 > 0:10:15in 12 minutes.

0:10:18 > 0:10:21You have some really good skills.

0:10:21 > 0:10:25You need to trust yourself because what you did with the cold pan

0:10:25 > 0:10:28is absolutely right with a piece of duck.

0:10:28 > 0:10:31What you didn't do was score the skin first.

0:10:31 > 0:10:34- If you had scored the skin... - Oh, it would've let the heat in.

0:10:34 > 0:10:36- And the fat would have rendered a lot quicker.- Right.

0:10:36 > 0:10:40- And that duck breast would have been cooked all the way through.- OK.

0:10:40 > 0:10:42Your Swiss chard, I would have preferred the whites

0:10:42 > 0:10:45- to have been cooked separate to the greens...- Yeah.

0:10:51 > 0:10:53Let me tell you, I'd eat that.

0:10:53 > 0:10:55And I've had it rarer in restaurants.

0:10:55 > 0:10:58I would like some more seasoning and butter through my chard,

0:10:58 > 0:11:02I'd like some pepper and salt on my duck, but it's not a bad job.

0:11:03 > 0:11:06Listen, you're doing OK.

0:11:06 > 0:11:08I do think this lack of confidence might damage you

0:11:08 > 0:11:12if you don't sort it out cos you are a decent cook.

0:11:12 > 0:11:14- Thank you.- Well done.- See you later. - Well done.

0:11:21 > 0:11:22She's OK, you know?

0:11:22 > 0:11:25- She's pretty good. - She knows what to do,

0:11:25 > 0:11:27she's just got to believe in herself.

0:11:30 > 0:11:33I really, really needed that boost.

0:11:33 > 0:11:36I feel buoyed by this.

0:11:36 > 0:11:39I'm really looking forward to things now. I feel like...

0:11:39 > 0:11:42Oh... Yeah, I'm...

0:11:42 > 0:11:44This feels much better.

0:11:47 > 0:11:49- NICK:- Hello, chaps.

0:11:49 > 0:11:52- Actor Nick Moran... - Hello, mate!

0:11:52 > 0:11:56..has already shown flair and culinary knowledge.

0:11:56 > 0:12:00What we've got there is really tasty, delicious food.

0:12:00 > 0:12:04Although some of his ideas have bordered on the eccentric.

0:12:04 > 0:12:07That looks like a pasty you'd get served in Star Trek.

0:12:07 > 0:12:09HE LAUGHS

0:12:09 > 0:12:10It's a bright lilac pasty.

0:12:11 > 0:12:13I shall go in there Zen like.

0:12:13 > 0:12:16I shall leave all revenge,

0:12:16 > 0:12:20hate and resentment at the tent door and walk in

0:12:20 > 0:12:23with an open heart and an open hand.

0:12:23 > 0:12:25I shall see what happens.

0:12:25 > 0:12:27I might come out of there in tears...

0:12:28 > 0:12:32- Righto, Nick. You're going to have two minutes.- OK.

0:12:36 > 0:12:37- VOICEOVER:- You're racking your brains.

0:12:37 > 0:12:40What don't I know? Well, there's loads of stuff I don't know

0:12:40 > 0:12:42and I wouldn't know it...cos otherwise I would know it.

0:12:44 > 0:12:46Some sort of duck.

0:12:46 > 0:12:47Some sort of guinea fowl.

0:12:47 > 0:12:49You're quite right when you say it's some sort of.

0:12:49 > 0:12:52Some sort of, some sort of bird, I'd have thought.

0:12:53 > 0:12:57I can only do my best, although I can also do really badly.

0:13:04 > 0:13:05It's a parsnip.

0:13:05 > 0:13:08- Why have you written turnip? - Cos I'm an idiot.

0:13:08 > 0:13:10- But a turnip's a round one. - Yeah.- Sorry.

0:13:15 > 0:13:18- Seen one of those before, Nick? - I'm trying to place the taste.

0:13:21 > 0:13:23Argh!

0:13:23 > 0:13:25You're right, but can you spell it?

0:13:28 > 0:13:32It's like a goose but smaller cos it's got the same back.

0:13:35 > 0:13:38And that is not a celeriac but I'm going to write celeriac.

0:13:40 > 0:13:42Right. You got two of the veg.

0:13:42 > 0:13:45We'll give you radish and parsnip,

0:13:45 > 0:13:47and we'll give you poussin and duck.

0:13:47 > 0:13:51But you got the mooli wrong and you got the pigeon wrong.

0:13:51 > 0:13:52So you got four out of six.

0:13:52 > 0:13:58- Yeah.- We would like you to cook for us a breast of duck, Swiss chard,

0:13:58 > 0:13:59and a butter caper sauce.

0:13:59 > 0:14:02- Cooked duck breast before?- Yep. - Good. Off you go, Nick.

0:14:06 > 0:14:10I'm going to season this from a height.

0:14:10 > 0:14:12- Why from a height? - Cos that's what chefs do.

0:14:12 > 0:14:13That's what chefs do, yeah.

0:14:15 > 0:14:16- Low heat.- Why?

0:14:16 > 0:14:19Because the fat will come out of it.

0:14:19 > 0:14:21Its own fat will come out of it nice and slowly.

0:14:24 > 0:14:27The oven's on because what I'm going to do, once I sear up the skin,

0:14:27 > 0:14:30I'm going to give it round about six or seven minutes in the oven.

0:14:33 > 0:14:36- Have you cooked chard before, Nick? - No.

0:14:36 > 0:14:39I'm just going to do it like I would do spinach, to be honest.

0:14:44 > 0:14:46Six minutes gone, six minutes left.

0:14:48 > 0:14:49Come on, get hot.

0:14:51 > 0:14:53The more you shake that pan, the less it's going to get hot.

0:14:53 > 0:14:56- Thank you.- You've still got five minutes, Nick.

0:14:56 > 0:14:58You don't have to do something all the time, mate.

0:15:02 > 0:15:05You know what you lack? You lack a little bit of patience.

0:15:05 > 0:15:08- Yes...- Sometimes you just have to play the waiting game.

0:15:08 > 0:15:10Well, I'm going to wait until... I think...

0:15:11 > 0:15:13I think that my...

0:15:14 > 0:15:16See what I mean?

0:15:16 > 0:15:18Now that's done. I think my duck...

0:15:18 > 0:15:21- Nick, just take your time, mate.- OK.

0:15:21 > 0:15:24Honestly, just take your time.

0:15:26 > 0:15:30I'm going to give it until the very, very last second and then I'm going

0:15:30 > 0:15:34to present you with the duck and I am absolutely positive

0:15:34 > 0:15:35that five minutes in a hot oven

0:15:35 > 0:15:38is going to be enough to cook it to the core.

0:15:48 > 0:15:50The duck meat inside, it's a little too pink.

0:15:52 > 0:15:54- All done, Nick?- Yeah. I'm really sorry.

0:15:54 > 0:15:57- That's a disaster.- Just, just...

0:15:57 > 0:15:59Ah, man.

0:16:10 > 0:16:14- It's too pink.- It is too pink but I'm OK with that. Do you know why?

0:16:14 > 0:16:18Because I honestly believe you know how to cook a duck breast.

0:16:25 > 0:16:27Nick, do keep on tasting your food all the time.

0:16:27 > 0:16:29Your sauce with the capers and the butter

0:16:29 > 0:16:31has got far too much pepper in it.

0:16:31 > 0:16:33It would be really nice to use that juice and the flavour

0:16:33 > 0:16:35from the duck from the pan.

0:16:35 > 0:16:38You're a cook but I do worry at the pace that you work.

0:16:38 > 0:16:40I think you'd be a much, much better cook

0:16:40 > 0:16:43- if you took a more measured approach.- Right.

0:16:43 > 0:16:44- Thank you.- Thank you.

0:16:50 > 0:16:51He's annoyed with himself.

0:16:57 > 0:17:01The annoying thing was, the skills test was something that I'd done.

0:17:01 > 0:17:04I wasn't thinking straight...

0:17:04 > 0:17:06and that's frustrating.

0:17:13 > 0:17:15- BARNEY:- Hello.

0:17:15 > 0:17:17Children's TV presenter Barney Harwood

0:17:17 > 0:17:22has delivered crowd-pleasing dishes which show real talent.

0:17:22 > 0:17:25I'd like to see more of your stuff cos I like this.

0:17:25 > 0:17:26Wow.

0:17:27 > 0:17:31What even is a skills and knowledge test?

0:17:31 > 0:17:34Whatever it is, I'm just going to go in there with enthusiasm

0:17:34 > 0:17:36and hopefully learn a bit along the way as well.

0:17:37 > 0:17:40- Underneath this cloth are six ingredients.- OK.

0:17:40 > 0:17:44And all we want you to do is try and identify them and write them down.

0:17:44 > 0:17:45OK.

0:17:47 > 0:17:50- VOICEOVER:- My knowledge of ingredients is probably...

0:17:50 > 0:17:51Well, I'm from Blackpool,

0:17:51 > 0:17:54I've only really eaten chips for the past 30 years.

0:17:54 > 0:17:56Two is wood pigeon.

0:17:56 > 0:17:59- Righto.- I think three might be duck.

0:18:00 > 0:18:01I did a cheese competition recently

0:18:01 > 0:18:04that I was asked to try some cheese and name them all,

0:18:04 > 0:18:05and I got five out of six.

0:18:05 > 0:18:07I didn't know I knew that much about cheese,

0:18:07 > 0:18:09so maybe I'll prove myself wrong on this one, I don't know.

0:18:09 > 0:18:12- Can I taste these?- You can.- Yeah.

0:18:17 > 0:18:21If you've had bitten the end off, we could've used the rest of that.

0:18:21 > 0:18:24- He's not going to help you. - BARNEY LAUGHS

0:18:24 > 0:18:26It's quite peppery and earthy, that, isn't it?

0:18:26 > 0:18:28What's peppery in a vegetable? It's a root.

0:18:28 > 0:18:31You're absolutely right, it's a root and it's peppery.

0:18:31 > 0:18:34The only root I know is beetroot, so it might be a type of beetroot.

0:18:34 > 0:18:35I don't know. It's a guess, that one.

0:18:37 > 0:18:39- You done?- Yeah.

0:18:39 > 0:18:41That's mooli, it's an Asian radish.

0:18:41 > 0:18:43- OK.- Not bad.

0:18:43 > 0:18:47- I think you got four out of six, which isn't bad at all.- OK.

0:18:47 > 0:18:49- All right.- Your knowledge is good.

0:18:49 > 0:18:52Now what we would like to do is test your skills.

0:18:52 > 0:18:54We would like a breast of duck, Swiss chard

0:18:54 > 0:18:56and a caper and butter sauce.

0:18:56 > 0:18:59- Are you happy? - I'm happy and ready to go.- Go.

0:19:02 > 0:19:03Have you cooked a duck breast before, Barney?

0:19:03 > 0:19:08- No.- You've eaten one, though, yeah? - No, only crispy duck.

0:19:08 > 0:19:11- I don't know about the duck breast. - Oh.

0:19:11 > 0:19:14- Have you cooked Swiss chard before? - Nope.

0:19:16 > 0:19:18That's disgusting. That's not edible.

0:19:18 > 0:19:21- Of course it is.- Is it? As a side or cooked?

0:19:21 > 0:19:24- Cooked...would be nice.- OK, I... - That's the idea of cooking, usually,

0:19:24 > 0:19:26- is we cook things.- It is. Yeah, I've never done it before...

0:19:26 > 0:19:28MasterChef, not MasterSalad.

0:19:28 > 0:19:31I don't know about the stalk, so I'll leave it out.

0:19:33 > 0:19:36You've got eight minutes left.

0:19:36 > 0:19:37Where did you learn to baste like that?

0:19:37 > 0:19:40Seen it on the telly.

0:19:40 > 0:19:42Quite spongy, which means it's not cooked enough if it was a steak,

0:19:42 > 0:19:44- not enough for me anyway.- Good.

0:19:44 > 0:19:47- That's it, you've got it right, trust yourself.- OK.

0:19:47 > 0:19:49How are you going to cook that shard, then?

0:19:49 > 0:19:52In oil and some salt. I've no idea how to cook it.

0:19:52 > 0:19:54- You could always boil the Swiss chard rather than...- Yeah.

0:19:54 > 0:19:56- ..fry it. - Yeah, of course you could.

0:19:58 > 0:20:00Your cook's mind's working it out, isn't it, Barney?

0:20:00 > 0:20:01- It starts to make sense.- Yep.

0:20:04 > 0:20:07- You've not made a caper and butter sauce?- Never.

0:20:18 > 0:20:20- All done?- All done.

0:20:20 > 0:20:22Well done, Barney.

0:20:22 > 0:20:23Well done.

0:20:29 > 0:20:31You worked out that the Swiss chard was like spinach,

0:20:31 > 0:20:32so cook it like that,

0:20:32 > 0:20:34and you cooked your duck breast like a steak.

0:20:34 > 0:20:37- Not perfect but you got there. You got there.- Yeah.

0:20:42 > 0:20:44The chard, I'm pleased you just cooked the leaves.

0:20:44 > 0:20:47You didn't know what to do with the stems, so you got rid of them.

0:20:47 > 0:20:48What you did is absolutely right.

0:20:48 > 0:20:51Your duck breast itself is cooked nicely

0:20:51 > 0:20:53but you need to score that skin.

0:20:53 > 0:20:55Let that duck cook a bit more before you put the butter in,

0:20:55 > 0:20:58but what you're doing with basting is good

0:20:58 > 0:21:02and that result of that is a very lovely, moist duck breast.

0:21:02 > 0:21:05Butter and capers, it's lovely, it's salty and it's sharp

0:21:05 > 0:21:08and it's wonderful. So, OK, you did pretty good.

0:21:08 > 0:21:11- Barney, thank you.- Thank you.

0:21:18 > 0:21:22He didn't give up and he actually got a decent dish up.

0:21:22 > 0:21:26That was terrifying, but it was good to go in there not knowing something

0:21:26 > 0:21:28and then come out knowing something.

0:21:31 > 0:21:33If I was to go back in and do it now,

0:21:33 > 0:21:35it would be ten times better than it was then.

0:21:37 > 0:21:43Finally, it's Lesley, who, despite overdoing it in the first round...

0:21:45 > 0:21:48It does look like you may have chucked everything

0:21:48 > 0:21:49you could find into that.

0:21:49 > 0:21:53..went on to produce the standout dish of the day.

0:21:54 > 0:21:56If I was down with the kids,

0:21:56 > 0:22:00I'd high-five you right now cos I think that's delicious.

0:22:00 > 0:22:01Oh, thank you.

0:22:02 > 0:22:06I had no idea what kind of cook I was.

0:22:06 > 0:22:09I'm completely self-taught,

0:22:09 > 0:22:14so it's a wonderful surprise to me to find that I'm holding my own.

0:22:18 > 0:22:20Go on, take the cloth off.

0:22:22 > 0:22:23Oh...

0:22:23 > 0:22:25Parsnip, my favourite vegetable.

0:22:25 > 0:22:27- Is it?- Oh, I love roast parsnips, don't you?

0:22:27 > 0:22:31Parsnip puree, parsnip, you know, on toast for me. I love parsnip.

0:22:32 > 0:22:34No, kidding. Kidding.

0:22:35 > 0:22:38The thing that's the pressure is the element of the unknown.

0:22:38 > 0:22:42If I am performing, I know exactly what I am doing,

0:22:42 > 0:22:44and I'll have done it 1,000 times before,

0:22:44 > 0:22:48and I'll feel confident that it won't go wrong...

0:22:48 > 0:22:49I think these are radishes.

0:22:49 > 0:22:52I've got a great fondness for the radish.

0:22:52 > 0:22:54..but, with this,

0:22:54 > 0:22:56anything could go wrong.

0:23:00 > 0:23:02Could be a pheasant, could be a guinea fowl,

0:23:02 > 0:23:04but it's a bit small for a guinea fowl.

0:23:09 > 0:23:12I think it's a kind of radish, another kind of radish.

0:23:14 > 0:23:16By my reckoning, you got four out of six.

0:23:16 > 0:23:18- You got all the veg and one of the birds.- OK.

0:23:18 > 0:23:19- Yeah.- That's not too bad.

0:23:19 > 0:23:22Wow. So far, so good.

0:23:22 > 0:23:25- What we'd like from you, please, is a breast of duck...- Yes.

0:23:25 > 0:23:29- ..Swiss chard and a caper and butter sauce.- OK, yeah.

0:23:29 > 0:23:30OK, off you go.

0:23:36 > 0:23:39Is duck is something you cook and eat quite often, Lesley?

0:23:39 > 0:23:40Yes, actually.

0:23:42 > 0:23:46I don't cook chard very often, so that's a slightly new one on me.

0:23:49 > 0:23:51So you're going to stir-fry the shard?

0:23:51 > 0:23:53Yeah. Is that OK?

0:23:53 > 0:23:54Do what you want to do.

0:23:59 > 0:24:00Caper and butter sauce.

0:24:00 > 0:24:02It's just capers and butter and salt, isn't it?

0:24:02 > 0:24:04Well, what do you expect to find in a caper and butter sauce?

0:24:04 > 0:24:06Caper and butter.

0:24:11 > 0:24:14- Are you happy with your duck?- Yeah.

0:24:14 > 0:24:16Lesley, you've got two minutes.

0:24:20 > 0:24:22Now, that's a bit rare, isn't it?

0:24:22 > 0:24:25- Yes.- Well, I'll tell you what, in the spirit of rescuing things...

0:24:28 > 0:24:30That's it - that's the spirit that got us through the Blitz.

0:24:33 > 0:24:35I admire that, I really do.

0:24:37 > 0:24:38Right, you've got 60 seconds.

0:24:43 > 0:24:45Final touches, Lesley, please.

0:24:49 > 0:24:51- All done?- That'll do, yeah.

0:25:01 > 0:25:02I rescued it, you know.

0:25:02 > 0:25:04Used your brain, got the pan hot,

0:25:04 > 0:25:06and got it cooked for us to be able to eat it.

0:25:06 > 0:25:07Great.

0:25:16 > 0:25:17- That's lovely.- Is it OK?

0:25:17 > 0:25:19That's really, really lovely.

0:25:19 > 0:25:21You've got crispy bits in. You've got good seasoning.

0:25:21 > 0:25:24Your duck, because you rescued it, is cooked.

0:25:24 > 0:25:28You've got lovely Swiss chard crunch and a really nice, buttery, sharp,

0:25:28 > 0:25:30salty caper sauce.

0:25:30 > 0:25:32Go, Lesley!

0:25:34 > 0:25:37It's not absolutely perfect, but you know what?

0:25:37 > 0:25:38I'd eat the whole lot.

0:25:38 > 0:25:40- WHISPERING:- Wow.

0:25:40 > 0:25:43- Are you pleased?- I'm really pleased you're pleased, yeah.

0:25:43 > 0:25:44Lesley, thank you.

0:25:44 > 0:25:46Thank you.

0:25:51 > 0:25:53SHE GIGGLES

0:25:53 > 0:25:55Yes!

0:25:56 > 0:25:57She's such a good cook.

0:25:57 > 0:25:59No, she's a great cook, a great cook.

0:25:59 > 0:26:02That was nearly a total disaster...

0:26:07 > 0:26:10..but I snatched success from the jaws of defeat.

0:26:12 > 0:26:16This goes to show, they have knowledge, they have skills.

0:26:16 > 0:26:20This competition can be stressful, but the stress they face today is

0:26:20 > 0:26:24nothing compared to what's waiting for them.

0:26:24 > 0:26:26- Absolutely.- Do you know what?

0:26:26 > 0:26:28We might actually chuck them a googly.

0:26:31 > 0:26:34It's 9am and Ulrika, Lesley,

0:26:34 > 0:26:39Barney and Nick are travelling across London to face

0:26:39 > 0:26:41their biggest challenge yet.

0:26:59 > 0:27:02Welcome to the iconic Oval cricket ground,

0:27:02 > 0:27:05one of the oldest cricket grounds in the world,

0:27:05 > 0:27:09and, of course, home to Surrey County Cricket Club.

0:27:10 > 0:27:12Today is a team task.

0:27:12 > 0:27:15Nick and Lesley, you guys work together.

0:27:15 > 0:27:17- Lovely.- Lovely.

0:27:17 > 0:27:20Barney and Ulrika, you are working together.

0:27:20 > 0:27:21- OK, cool.- Great.

0:27:21 > 0:27:23A big day today -

0:27:23 > 0:27:28you guys, between you, are going to feed 120 people.

0:27:28 > 0:27:30- THEY SIGH - Oh, good!

0:27:30 > 0:27:32Mass catering, fantastic!

0:27:32 > 0:27:35You're going to have to consider your audience,

0:27:35 > 0:27:37everything from maintenance and ground staff

0:27:37 > 0:27:38through to players and coaches.

0:27:38 > 0:27:41- WHISPERING:- Oh, yes, fantastic!

0:27:41 > 0:27:43No boundaries today at all.

0:27:43 > 0:27:45You've got to hit it for six.

0:27:46 > 0:27:48Ladies and gentlemen, lunch is in two and a half hours.

0:27:48 > 0:27:49I say, off you go.

0:27:53 > 0:27:56It's a first for me, I've never cooked for that many people before -

0:27:56 > 0:27:57maybe five maximum so far.

0:27:57 > 0:28:0017 I've done, but that's about it.

0:28:00 > 0:28:01OK, so that's 22 between us.

0:28:01 > 0:28:03- Yeah.- What have we got, 120?

0:28:03 > 0:28:06- We're in trouble. We're in big trouble.- Don't say that.

0:28:06 > 0:28:07We can make a pastry Welly.

0:28:07 > 0:28:10Maybe I'll just make a giant one of them, a really massive one.

0:28:10 > 0:28:11Big pastry Welly.

0:28:11 > 0:28:14Well, a cricket bat. We could do a big cricket bat, couldn't we?

0:28:14 > 0:28:16- Massive cricket bat, OK.- Simple - beef Wellington cricket bat.

0:28:16 > 0:28:18- As a cricket bat?- Yeah!

0:28:22 > 0:28:26The celebrities will be working under head chef Kapil Kaushik.

0:28:30 > 0:28:33- Hello.- Hello.- How are you? - Hiya, hiya, hiya.

0:28:33 > 0:28:37Welcome to the Oval. We have some lovely ingredients for you.

0:28:37 > 0:28:40You've got ten minutes to come up with a menu.

0:28:40 > 0:28:41- Are we happy with that?- Yeah.

0:28:41 > 0:28:43- Yeah, fantastic.- Good. Let's go.

0:28:43 > 0:28:48Each team must now choose from a larder which includes beef mince,

0:28:48 > 0:28:53sea bream and chicken supreme,

0:28:53 > 0:28:58as well as a wide range of fruit, vegetables and dairy products,

0:28:58 > 0:29:01and a selection of herbs and spices.

0:29:03 > 0:29:06Each team will have two and a half hours to cook

0:29:06 > 0:29:0970 meat or fish main courses...

0:29:09 > 0:29:11When you go on location, you have the classics -

0:29:11 > 0:29:15- cottage pies, chillies, they're all crowd pleasers.- Yeah.

0:29:15 > 0:29:19..as well as 25 vegetarian mains.

0:29:19 > 0:29:21I think I know what to do for my vegetarian.

0:29:21 > 0:29:23I'm going to do stuffed peppers.

0:29:23 > 0:29:24We could do with the sweet potato...

0:29:24 > 0:29:26- Like a veggie curry option?- Yeah.

0:29:26 > 0:29:28Yeah. There's definitely curry ingredients here.

0:29:28 > 0:29:30- We're good to go on that. - I'm loving all this fruit.

0:29:30 > 0:29:33They must also produce 70 portions of dessert.

0:29:33 > 0:29:37Right, we've got flour, eggs, butter...

0:29:37 > 0:29:38- Yes.- ..so we've got sponge.

0:29:42 > 0:29:45The pressure today is going to be on.

0:29:45 > 0:29:46Bowls. Bowls, bowls, bowls, bowls.

0:29:46 > 0:29:48Bowls, bowls, bowls...

0:29:48 > 0:29:51They've got to come out of the blocks sprinting.

0:29:51 > 0:29:53Get together in a team,

0:29:53 > 0:29:55work out what it is you're going to do as quick as you can...

0:29:55 > 0:29:57Let's start prepping. Where are the cutting boards?

0:29:57 > 0:30:01..roll your sleeves up, get your nut down and get that prep done.

0:30:03 > 0:30:04Would you like a hat?

0:30:04 > 0:30:06- Yes! Of course I'd like a hat. - Excellent.

0:30:08 > 0:30:10Most importantly, Lesley...

0:30:10 > 0:30:11Put it on me, go on.

0:30:11 > 0:30:13- I love a cheeky hat. - # Da da da da. #

0:30:13 > 0:30:14- There we are.- A Team.

0:30:14 > 0:30:15- A Team.- Yes.

0:30:19 > 0:30:21He's got A-level chopping.

0:30:21 > 0:30:22I've got A Levels in other things.

0:30:27 > 0:30:29- Lesley.- Chef. - So, what are we doing today?

0:30:29 > 0:30:32Vegetarian dish, we're going to stuff some peppers

0:30:32 > 0:30:34- with a vegetarian Bolognese. - All right.

0:30:34 > 0:30:38We're going to do marinaded chicken and mixed, roasted vegetables.

0:30:38 > 0:30:40- OK.- And then, for the dessert,

0:30:40 > 0:30:43we're going to do pineapple and then a sponge on the top.

0:30:43 > 0:30:46- Does that sound OK? - Yeah, that sounds all right.- Yeah.

0:30:46 > 0:30:48Nick's already tackling the veg prep for

0:30:48 > 0:30:52the vegetarian stuffed pepper filling...

0:30:52 > 0:30:54- Is a half a pepper a portion?- Yeah.

0:30:54 > 0:30:57Let's agree what we're putting in the half-peppers.

0:30:57 > 0:30:59Yeah, courgette, red onion,

0:30:59 > 0:31:01- erm, mushrooms.- Mushrooms.

0:31:01 > 0:31:03- Garlic.- That's enough.

0:31:06 > 0:31:07Salt and pepper?!

0:31:07 > 0:31:09..while Lesley makes a start on the garlic,

0:31:09 > 0:31:13white wine and coriander marinade for their chicken.

0:31:13 > 0:31:15You've got to really think big, haven't you?

0:31:15 > 0:31:17- You've got to scale up. - Have you seasoned it?

0:31:17 > 0:31:18Not yet. I know, give it a minute.

0:31:18 > 0:31:20OK. This is coriander.

0:31:20 > 0:31:21I'll give you a good seasoning.

0:31:21 > 0:31:24Yeah, it's pretty good, isn't it? Just chuck it in there.

0:31:24 > 0:31:26We'll put some more wine in afterwards.

0:31:28 > 0:31:31You're the only person, Nick, who's able to keep Lesley quiet.

0:31:32 > 0:31:36You can't get a word in edgeways, can you?

0:31:36 > 0:31:37How are you feeling about that?

0:31:37 > 0:31:40If it's what's Nick needs to do to feel comfortable,

0:31:40 > 0:31:42I'm going to go with it because, for now,

0:31:42 > 0:31:45I want Nick to be calm and focused

0:31:45 > 0:31:48- and I want myself to be calm and focused...- Absolutely.

0:31:48 > 0:31:50..so we haven't got time to be fighting.

0:31:51 > 0:31:52Enjoy.

0:31:52 > 0:31:55Lesley and Nick are showing a fair amount of ambition with their

0:31:55 > 0:31:57stuffed peppers and their chicken,

0:31:57 > 0:31:59but they've got to keep their eye on the clock.

0:31:59 > 0:32:00They can't afford to slacken off.

0:32:02 > 0:32:04On the other side of the kitchen,

0:32:04 > 0:32:08Ulrika and Barney also have a mountain of prep to get through.

0:32:10 > 0:32:12Tell me what the menu concept is.

0:32:12 > 0:32:16Barney is working, at the moment, on the vegetarian curry,

0:32:16 > 0:32:19which will be coconuty with sweet potato,

0:32:19 > 0:32:21- butternut squash and peppers. - Yeah.

0:32:21 > 0:32:27- I'm working on a chilli con carne with some chocolate in it...- Yum.

0:32:27 > 0:32:28..served with rice.

0:32:28 > 0:32:30And then, for pudding,

0:32:30 > 0:32:32we're going to do a chocolate bread-and-butter pudding.

0:32:32 > 0:32:34OK, so what lovely bits are you going to put on the side?

0:32:34 > 0:32:36Because when you do a chilli con carne,

0:32:36 > 0:32:38do you get sour cream or do you get nachos?

0:32:38 > 0:32:41- If you guys can get pushed now... - That, yeah, yeah.

0:32:41 > 0:32:43..get all the basic stuff out the way...

0:32:43 > 0:32:44You can do the pretty stuff.

0:32:44 > 0:32:46- That's it, and the pretty stuff will make the difference.- Yeah.

0:32:46 > 0:32:48- Yeah, no, I know. - Do you know what I mean?

0:32:48 > 0:32:49All the special bits, please.

0:32:49 > 0:32:52- OK, will do. - Thank you, thank you.- Love ya.

0:32:52 > 0:32:54At the moment, we're trying to get as much done as possible

0:32:54 > 0:32:55as efficiently as possible,

0:32:55 > 0:32:58so Ulrika's doing the onions, cos I need them in my dish,

0:32:58 > 0:32:59she needs them in hers,

0:32:59 > 0:33:00so we're getting all the veg done first

0:33:00 > 0:33:02cos that's the bulk of the work.

0:33:04 > 0:33:06I cook for six, that's fine,

0:33:06 > 0:33:10but cooking for 70 is, kind of, a slightly different thing.

0:33:12 > 0:33:14With her chilli prep well underway,

0:33:14 > 0:33:17Ulrika is worried about a key component.

0:33:17 > 0:33:21I don't know how to gauge how many chillies are going to go in.

0:33:21 > 0:33:24I don't do a lot of hot things at home

0:33:24 > 0:33:29because little kiddies aren't all that big on it -

0:33:29 > 0:33:32although they're getting better - but that's what I've got Barney for.

0:33:32 > 0:33:35- What's that?- The amount of chillies that go in is something

0:33:35 > 0:33:39you'll help me with because I don't know spice-wise, heat-wise.

0:33:39 > 0:33:41The secret is to put less in than you think and if it's too...

0:33:41 > 0:33:43Cos they cook... They get hotter as you cook them.

0:33:43 > 0:33:44They do, yeah.

0:33:46 > 0:33:50Barney is also unsure about the spicing of his curry.

0:33:50 > 0:33:52Chef, when you're making a curry paste,

0:33:52 > 0:33:55do you make the paste first and then get it in for the marinade?

0:33:55 > 0:33:57We would make the marinade separately...

0:33:57 > 0:33:59- Yeah.- ..and then mix it together. - Yes, that's the idea, yeah.

0:33:59 > 0:34:00- That's perfect.- OK.

0:34:02 > 0:34:03This is such an important dish

0:34:03 > 0:34:05cos it's the only choice for some people.

0:34:05 > 0:34:08If we make it too spicy and we've mixed all the vegetables together,

0:34:08 > 0:34:09we've got to start again and make more veg,

0:34:09 > 0:34:12so I'm making the paste separately, just trying it as I go along.

0:34:12 > 0:34:14Good move, Barney!

0:34:17 > 0:34:18It's all right, you know.

0:34:21 > 0:34:25Built on part of the former Kennington Common in South London,

0:34:25 > 0:34:29the Oval has been the home of Surrey County Cricket club since it opened

0:34:29 > 0:34:32its gates in 1845.

0:34:35 > 0:34:39The club has won the County Championship 18 times outright,

0:34:39 > 0:34:41which, with the exception of Yorkshire,

0:34:41 > 0:34:44is more than any other county.

0:34:46 > 0:34:48The first official Test match in England

0:34:48 > 0:34:53was played at the Oval in 1880 against Australia.

0:34:56 > 0:35:01To keep things running smoothly, a large team of groundskeepers,

0:35:01 > 0:35:02maintenance workers,

0:35:02 > 0:35:07tour guides and office staff work behind the scenes every day,

0:35:07 > 0:35:09all year round.

0:35:15 > 0:35:19Whilst on the field, there's a team of coaches and players

0:35:19 > 0:35:21for whom diet is very important.

0:35:27 > 0:35:28The guys work hard - they're athletes -

0:35:28 > 0:35:31but when you work hard you've also got to make sure they refuel.

0:35:35 > 0:35:37You've got to make sure that they're fed correctly -

0:35:37 > 0:35:40the correct things, but also fed the correct amounts,

0:35:40 > 0:35:42and they're pretty disciplined, this group.

0:35:48 > 0:35:50LESLEY SINGS A HIGH NOTE

0:35:52 > 0:35:54With an hour gone,

0:35:54 > 0:35:57Lesley and Nick's chicken is prepared and marinating...

0:35:57 > 0:36:01- Sponge!- Oh...

0:36:01 > 0:36:05..and Lesley has started on the mix for the pineapple sponge dessert.

0:36:07 > 0:36:09It will take some time.

0:36:09 > 0:36:13I'm not too sure whether she knew the recipe.

0:36:13 > 0:36:16Let's see what comes out, but hopefully it'll be nice and tasty.

0:36:16 > 0:36:17I'm making a big sponge.

0:36:21 > 0:36:24How long is a sponge going to take to cook?

0:36:24 > 0:36:25That's why I'm trying to get it done.

0:36:25 > 0:36:28What's the biggest amount of sponge you've ever made before?

0:36:31 > 0:36:32Erm...

0:36:32 > 0:36:33About that?

0:36:35 > 0:36:39- I love the idea of pineapple, sponge and coconut custard...- Yeah, yeah.

0:36:39 > 0:36:40..if you can get it done.

0:36:40 > 0:36:42I just have to crack on.

0:36:42 > 0:36:44I've got a big machine over there.

0:36:44 > 0:36:45Haven't you been cracking on?

0:36:47 > 0:36:49I'm doing me best, sweetie.

0:36:49 > 0:36:53How do I get these into there? Do I just lob them straight in?

0:36:57 > 0:37:02But team-mate Nick hasn't moved on from his vegetable preparation.

0:37:02 > 0:37:03Oh, come on...

0:37:05 > 0:37:08I might need you to help me cut the pineapple.

0:37:08 > 0:37:09I might not be strong enough.

0:37:09 > 0:37:12Absolutely, I'll be over there in a second. I'll just...

0:37:12 > 0:37:13- I can do this.- Yeah, OK.

0:37:13 > 0:37:16- I'll cut the pineapple.- Swap. - You give these a rinse.- Yes.

0:37:16 > 0:37:17So give those... Start chopping.

0:37:17 > 0:37:20I know how to do it, Nick. Thank you.

0:37:22 > 0:37:24I wanted to do shepherd's pie!

0:37:24 > 0:37:27Oh, no! Got to be a bit more ambitious than that.

0:37:27 > 0:37:29Lesley, is this enough pineapple for you?

0:37:29 > 0:37:31How much are you going to need, do you think?

0:37:31 > 0:37:33- A lot more than that.- OK.

0:37:33 > 0:37:36Show me the size of chunks you want.

0:37:36 > 0:37:38I would want one person to be doing one job

0:37:38 > 0:37:40cos if both of you are doing one job...

0:37:40 > 0:37:42- We are.- Yeah, we are, chief.- ..we are not doing the other jobs, yeah?

0:37:42 > 0:37:44- And we are running out of time. - Uh-huh.

0:37:47 > 0:37:50I want to get these in and then I've got to get this sponge in -

0:37:50 > 0:37:53my sponge is my big, big worry.

0:37:53 > 0:37:55Whilst Lesley frets about her sponge,

0:37:55 > 0:37:58Nick is distracted by the chicken

0:37:58 > 0:38:00and abandons the pineapple prep.

0:38:01 > 0:38:04Oh, dear. I'm just trying to tidy this up a little bit

0:38:04 > 0:38:05before it goes in.

0:38:05 > 0:38:07You know, it's a little bit, scrags of skin and things that

0:38:07 > 0:38:10aren't going to look very appetising when it goes on a plate.

0:38:10 > 0:38:12Nick... Where's Nick? Nick!

0:38:15 > 0:38:17Nick!

0:38:17 > 0:38:19One, two, three, four, five.

0:38:19 > 0:38:21One, two, three, four, five, six, seven, eight, nine, ten...

0:38:21 > 0:38:24I'll tell you what, if we're late, I'll go out and give them a song.

0:38:25 > 0:38:30You know, that usually works in my experience.

0:38:30 > 0:38:32# Ho ho ho ho ho! #

0:38:38 > 0:38:43Ulrika's finished her veg prep and has started to cook the chilli.

0:38:43 > 0:38:44This is a proper workout.

0:38:44 > 0:38:48I mean, I always know that cooking takes a lot of energy -

0:38:48 > 0:38:51I'm always exhausted when I've done a big load of cooking -

0:38:51 > 0:38:56but this is like...Olympian type of cooking.

0:39:00 > 0:39:02Oh, it's browning! I'm so excited.

0:39:04 > 0:39:06Who's doing dessert?

0:39:06 > 0:39:08Maybe a...duet?

0:39:08 > 0:39:13- When?- Oh, we're doing it, well, once we've got this started.

0:39:13 > 0:39:15- Really?- Maybe at the same time, right now.

0:39:15 > 0:39:17- I'm on dessert now, by the way, Ulrika.- Maybe at the same time.

0:39:17 > 0:39:19Your eyes are telling me "at the same time".

0:39:19 > 0:39:23- I'm on dessert.- Barney's started it, right away. He's already on dessert.

0:39:23 > 0:39:26I love Barney. That's why I love working with Barney - he's on it!

0:39:31 > 0:39:34Welcome to the world of chocolate bread-and-butter pudding.

0:39:36 > 0:39:40Now, bread-and-butter pudding is a pretty good pudding as it stands,

0:39:40 > 0:39:43but, when you add a little bit of dark chocolate sugariness to it,

0:39:43 > 0:39:44oh, my goodness, does it come alive.

0:39:48 > 0:39:51So this is to be poured over the top of the bread-and-butter pudding.

0:39:51 > 0:39:54It takes some whisking, it really does.

0:39:54 > 0:39:56I mean, look at that arm. Look at this one.

0:39:58 > 0:39:59It smells amazing and I think it looks

0:39:59 > 0:40:02like a bread-and-butter pudding should do.

0:40:03 > 0:40:08Ulrika has browned the mince and now needs to add the spice.

0:40:08 > 0:40:09I've got to get the chilies in.

0:40:09 > 0:40:11Chillies, chillies, chillies, chillies.

0:40:11 > 0:40:14- Chillies for the chilli. - Chillies, right.

0:40:14 > 0:40:16MUSIC: Ring Of Fire by Johnny Cash

0:40:18 > 0:40:20Red or green chillies?

0:40:20 > 0:40:21Red or green chillies?

0:40:21 > 0:40:23I think you need to check with Barney...

0:40:23 > 0:40:25- Green chillies, yeah? - Green. Green are hotter, yeah.

0:40:25 > 0:40:28- And chopped? - As a team, you need to figure out

0:40:28 > 0:40:30- what you're going to serve.- OK.

0:40:31 > 0:40:35# I fell into a burning ring of fire

0:40:35 > 0:40:37# I went down, down, down

0:40:37 > 0:40:40# And the flames went fire

0:40:40 > 0:40:42# And it burns, burns, burns

0:40:42 > 0:40:45# The ring of fire

0:40:45 > 0:40:47# The ring of fire... #

0:40:47 > 0:40:50- How's it tasting? - I think it needs more...something.

0:40:50 > 0:40:53- Yeah, it's not very hot, is it? - No, well, they've only just gone in.

0:40:53 > 0:40:56I did, like, eight chillies.

0:40:56 > 0:40:58- Did you not want to taste it?- Huh?

0:40:58 > 0:41:02- Are you not allowed to taste it? - I don't think so, no. Sorry.

0:41:02 > 0:41:05Sorry. The players are midway through morning training

0:41:05 > 0:41:08and will soon be making their way in for lunch.

0:41:11 > 0:41:13Guys, that's an hour to go!

0:41:13 > 0:41:14Yes, Chef! Yes, Chef.

0:41:14 > 0:41:16Yes, Chef!

0:41:16 > 0:41:19Nick and Lesley still need to cook their chicken,

0:41:19 > 0:41:21their stuffed peppers...

0:41:21 > 0:41:23Oh, come on!

0:41:23 > 0:41:24..their roasted vegetables...

0:41:24 > 0:41:26Ah...

0:41:26 > 0:41:28I can't even speak, I'm so flustered.

0:41:28 > 0:41:31..and their pineapple sponge pudding.

0:41:31 > 0:41:32Right, this has got to go in.

0:41:32 > 0:41:34- We've got to get this in. - Nick and Lesley...

0:41:34 > 0:41:36- Yes, Chef. - You're a bit behind, yeah?

0:41:36 > 0:41:39- No.- You actually need to do a lot. - Yes, Chef.

0:41:39 > 0:41:42They are now up against it, I mean, seriously up against it.

0:41:42 > 0:41:43They're running around like crazy.

0:41:43 > 0:41:45Excuse me. Gangway, thank you.

0:41:45 > 0:41:47Actually, they're running around so much,

0:41:47 > 0:41:49they don't seem to be getting much cooking done.

0:41:49 > 0:41:51We need to really, really push now. Yes, Chef. All right?

0:41:51 > 0:41:56Lesley is nearly ready to pour sponge mix over her pineapples.

0:41:58 > 0:41:59They'll be tiny portions.

0:41:59 > 0:42:01I would take out a little bit of each of those

0:42:01 > 0:42:02and make another tray.

0:42:02 > 0:42:05OK. John has said I need to do three trays,

0:42:05 > 0:42:06so could you get me another tray,

0:42:06 > 0:42:09- and I'll divide this into another tray?- Yeah, of course.

0:42:12 > 0:42:15- Thank you.- So just take half out of there, half out of there, yeah?

0:42:15 > 0:42:16- LAUGHTER - No...

0:42:16 > 0:42:19A third out of here and a third out of there.

0:42:21 > 0:42:24You know when you were little and you licked out the bowl at the end?

0:42:24 > 0:42:26- SHE CHUCKLES - I'm looking forward to that.

0:42:30 > 0:42:32Oh, I've only just got enough for this sponge.

0:42:32 > 0:42:33I hope there's enough.

0:42:33 > 0:42:35Can I put this in the oven, please?

0:42:35 > 0:42:37Yes. You have to, yeah? You have to put it in now.

0:42:39 > 0:42:40Right, this is going in.

0:42:47 > 0:42:48LESLEY SINGS A HIGH NOTE

0:42:48 > 0:42:50# When you walk

0:42:50 > 0:42:52# Through a storm

0:42:52 > 0:42:56# Hold your head up high

0:42:56 > 0:43:02# And don't be afraid of the dark. #

0:43:02 > 0:43:04SHE EXHALES

0:43:08 > 0:43:10Barney and Ulrika are on track.

0:43:12 > 0:43:13- That's good.- Oh, is it nice?

0:43:13 > 0:43:16- That's good. That's good. - Oh, thank you.

0:43:16 > 0:43:18The chilli is cooking, my veg curry is on,

0:43:18 > 0:43:20and we've got about 40 minutes left,

0:43:20 > 0:43:22so we might still have enough time to do

0:43:22 > 0:43:23our little flourishes at the end,

0:43:23 > 0:43:26like the sour cream and the tortillas and that kind of stuff.

0:43:27 > 0:43:31Ulrika seems to be slaving over that chilli con carne.

0:43:31 > 0:43:33I hope she doesn't forget the rice.

0:43:34 > 0:43:36Where's your rice?

0:43:36 > 0:43:38That's what I was just doing, I was waiting for some cayenne,

0:43:38 > 0:43:41it's come up, I've put it in. I'm going to go and do rice now.

0:43:41 > 0:43:43No rice! No rice!

0:43:44 > 0:43:46People may think cooking rice is easy,

0:43:46 > 0:43:49but they have got to do a lot of rice.

0:43:49 > 0:43:51This water's taking ages to boil, by the way.

0:43:51 > 0:43:52I know, why is that?

0:43:52 > 0:43:54I don't know. It's on full whack.

0:43:54 > 0:43:56While the water for the rice heats up,

0:43:56 > 0:44:00Barney and Ulrika focus on extras for their chilli and curry.

0:44:00 > 0:44:03- Do you want help grating? - Look, that's the grater they've got.

0:44:03 > 0:44:05- Are you kidding me? - What, in a kitchen this big?

0:44:05 > 0:44:07- Do you want to open a restaurant together?- Yes.

0:44:07 > 0:44:09- Be good, wouldn't it? - Yes, definitely.

0:44:09 > 0:44:11I'd buy a bigger grater, that's for sure!

0:44:14 > 0:44:18Now, I've worked out, using some rudimentary maths skills,

0:44:18 > 0:44:20that I reckon two and a half kilos is enough.

0:44:20 > 0:44:21Have you done the maths?

0:44:21 > 0:44:24- You're so clever! You're so clever. - Yeah, I did some rough maths.

0:44:24 > 0:44:26Two plus two is...five.

0:44:30 > 0:44:32With the morning's training over,

0:44:32 > 0:44:36the Oval staff make their way to the canteen for lunch.

0:44:36 > 0:44:39Guys, you've got ten minutes for service, yeah?

0:44:39 > 0:44:42Let's tidy up and get the stuff out in the pass, please!

0:44:42 > 0:44:45Aaargh!

0:44:45 > 0:44:48I'm sure there'll be a few nerves, a few sweaty palms in the kitchens...

0:44:48 > 0:44:50Oh, come on, boil!

0:44:50 > 0:44:53No different to waiting to go out to bat, waiting to go out to bowl.

0:44:55 > 0:44:57Be careful, it's too much.

0:44:57 > 0:45:00Take some sauce out of this cos there's too much.

0:45:00 > 0:45:02It's all about performing when it matters.

0:45:02 > 0:45:04Oh, that looks fantastic.

0:45:04 > 0:45:06Oh, my goodness. Look at that. It's beautiful.

0:45:07 > 0:45:10But if you count to ten, deep breaths, bring your heart rate down,

0:45:10 > 0:45:12and go and do your best...

0:45:12 > 0:45:14Nick, bring everything here on the pass.

0:45:14 > 0:45:16I want this chicken done...

0:45:17 > 0:45:18- Barney, are we ready?- Yes, Chef.

0:45:18 > 0:45:20- Go and take it straight out to the serving area.- OK.

0:45:20 > 0:45:23- We are running out of time. - That's fantastic.

0:45:23 > 0:45:27Look at that. Well done, Lesley. Genius. You sweetheart.

0:45:27 > 0:45:28Look at that!

0:45:28 > 0:45:32- Look at all this food we've made. - SHE CHUCKLES

0:45:32 > 0:45:34The guys are waiting. Come on.

0:45:34 > 0:45:36All that good food, we need to serve.

0:45:36 > 0:45:37- Ready?- Yeah.- Let's go, then.

0:45:41 > 0:45:44We've been in the marquee, netting and bowling and batting,

0:45:44 > 0:45:45so we're absolutely starving

0:45:45 > 0:45:48and just looking forward to getting some food.

0:45:53 > 0:45:54Right.

0:45:54 > 0:45:56We've been practising for two or three hours this morning,

0:45:56 > 0:46:00a bit of sort of gym stuff and then some cricket stuff,

0:46:00 > 0:46:01so, yeah, ready to go.

0:46:04 > 0:46:05How are you?

0:46:05 > 0:46:07- Good.- Hi.

0:46:07 > 0:46:09Hello. I'll go for the chicken.

0:46:09 > 0:46:10You certainly can, sir.

0:46:10 > 0:46:12- Can I help you? - Chicken as well, please.

0:46:12 > 0:46:14Great. Thank you very much.

0:46:16 > 0:46:17Right off the bat,

0:46:17 > 0:46:20Nick and Leslie's chicken with roasted vegetables

0:46:20 > 0:46:24and a garlic and white wine sauce is proving popular.

0:46:25 > 0:46:27Are you vegetarian, sir, or a chicken person?

0:46:27 > 0:46:29- Chicken, please. - Am I a chicken person?

0:46:32 > 0:46:33Chicken was lovely.

0:46:33 > 0:46:35I'd have liked a little bit more veg.

0:46:35 > 0:46:39Probably a bigger bit of chicken - that would've been perfect.

0:46:39 > 0:46:41Other than that, no. It was a nice meal.

0:46:41 > 0:46:43It's quite good. Actually, it's going really good.

0:46:45 > 0:46:48The chicken skin needs to be a bit crispier,

0:46:48 > 0:46:52but nice flavours of garlic and a little white wine sauce.

0:46:52 > 0:46:54The vegetables are good. I like the mixture of potatoes,

0:46:54 > 0:46:56some peeled, some not.

0:46:56 > 0:46:59They got it out and they got some flavour in it, which is good.

0:46:59 > 0:47:00How hungry are you?

0:47:00 > 0:47:02- Hungry.- He is a growing lad.

0:47:02 > 0:47:04- There you go, sir.- The chilli?

0:47:04 > 0:47:06Absolutely.

0:47:06 > 0:47:08But diners are queueing out of the door

0:47:08 > 0:47:11for Barney and Ulrika's beef mince chilli

0:47:11 > 0:47:16with rice and sides of coriander, tortillas and grated cheese.

0:47:19 > 0:47:23Not to be outdone, Nick attempts to whip up some extra business.

0:47:23 > 0:47:25Right, if anyone wants chicken,

0:47:25 > 0:47:28just make your way to the front of the queue and come and see us.

0:47:28 > 0:47:29This is the chilli, is it?

0:47:32 > 0:47:33No contest.

0:47:37 > 0:47:40Went for the chilli, thought it was good.

0:47:40 > 0:47:41I'm a bit of a spice man myself,

0:47:41 > 0:47:44so I'd have liked it to be a bit stronger in that department,

0:47:44 > 0:47:45but in general it was a very nice dish.

0:47:45 > 0:47:47The portion was massive,

0:47:47 > 0:47:49so a fat lad like me will get in trouble later on in the day,

0:47:49 > 0:47:51and I'll end up having to do another gym session

0:47:51 > 0:47:53because I'll polish all that off.

0:47:53 > 0:47:55I'm really pleased they thought about doing things

0:47:55 > 0:47:58like cheese and little tortillas and stuff,

0:47:58 > 0:48:01but I think that chilli itself could be seasoned a lot, lot better.

0:48:01 > 0:48:03Ulrika slaved over this.

0:48:03 > 0:48:05It still hasn't resulted in any heat.

0:48:05 > 0:48:08It's a nice chilli but it's not like a grown-up chilli.

0:48:11 > 0:48:14Barney and Ulrika's vegetarian option

0:48:14 > 0:48:17of Thai vegetable curry and cardamom basmati rice

0:48:17 > 0:48:20with mint raita is proving less popular.

0:48:22 > 0:48:25Oh, somebody should be having the curry.

0:48:25 > 0:48:26Please may I have the vegetable curry?

0:48:26 > 0:48:28- Of course you can. - Oh, I see! It's a girl thing.

0:48:28 > 0:48:32Someone is having a curry! We love you!

0:48:33 > 0:48:36I don't normally really enjoy vegetarian food that much,

0:48:36 > 0:48:39so I was actually really happy with it. It was sweet potato,

0:48:39 > 0:48:42red pepper, and it was really, like, creamy and nice.

0:48:42 > 0:48:43Yeah, it was decent.

0:48:43 > 0:48:44The curry flavour is great.

0:48:44 > 0:48:48You've got the coconut flavour but also the flavour of lime pickle.

0:48:48 > 0:48:49The rice is cooked nicely.

0:48:49 > 0:48:51The mint raita on the side is good.

0:48:51 > 0:48:54It's those unwieldy great chunks of sweet potato

0:48:54 > 0:48:56that are slightly putting me off.

0:48:56 > 0:48:59- It tastes great and looks a bit sloppy.- Yeah.

0:49:01 > 0:49:04Nick and Leslie's vegetable ragu stuffed peppers

0:49:04 > 0:49:06are also a slow seller.

0:49:08 > 0:49:11There sits the lonely little pepper upon a plate.

0:49:11 > 0:49:13Can I have the vegetarian, please?

0:49:13 > 0:49:14Yes, you may.

0:49:17 > 0:49:21I went for the stuffed peppers, which was the vegetarian option.

0:49:21 > 0:49:23The potatoes and vegetables were delicious,

0:49:23 > 0:49:26but the pepper was a little bit uncooked.

0:49:26 > 0:49:29The pepper's lovely and sweet, giving off lots and lots of juice,

0:49:29 > 0:49:31which is good because the filling inside is really reduced

0:49:31 > 0:49:33for tomato and quite bitter.

0:49:33 > 0:49:34And there's heat in there.

0:49:34 > 0:49:36I quite like that.

0:49:36 > 0:49:38You're not a fan of this, mate, are you?

0:49:38 > 0:49:39Not a fan.

0:49:39 > 0:49:41That's main course done, is it?

0:49:41 > 0:49:44You're halfway through, just desserts to go now.

0:49:47 > 0:49:49Do you know what? I thought it was all over then for a second.

0:49:49 > 0:49:51I forgot about dessert.

0:49:52 > 0:49:54Perfect.

0:49:56 > 0:49:59Ladies and gentlemen!

0:49:59 > 0:50:03Dessert is served!

0:50:03 > 0:50:05Come and get it.

0:50:05 > 0:50:07APPLAUSE

0:50:14 > 0:50:16Ulrika and Barney's dessert

0:50:16 > 0:50:18is chocolate bread and butter pudding with cream.

0:50:18 > 0:50:21Vanilla cream on the end, if you want some.

0:50:22 > 0:50:23There you go.

0:50:32 > 0:50:35The bread and butter pudding, a bit of chocolate in it.

0:50:35 > 0:50:37It was really nice, actually. Nice and crispy on the outside.

0:50:37 > 0:50:39Maybe being critical,

0:50:39 > 0:50:41a little bit undercooked in the middle but I'm not an expert, so...

0:50:41 > 0:50:43I actually thought it was really, really good.

0:50:43 > 0:50:46I loved the fact that it wasn't too sweet,

0:50:46 > 0:50:47especially after the meal we had.

0:50:50 > 0:50:52Promised a lot more. It doesn't look particularly good.

0:50:52 > 0:50:54It's a little too sweet.

0:50:54 > 0:50:57And also, the custard hasn't set properly around the bread.

0:50:57 > 0:51:00That is not the best bread and butter pudding I've had in my life.

0:51:03 > 0:51:04For their dessert,

0:51:04 > 0:51:09Nick and Leslie have made pineapple sponge with coconut custard.

0:51:09 > 0:51:11How about that?

0:51:11 > 0:51:13Oh!

0:51:14 > 0:51:17I had the pineapple cake and it was good.

0:51:17 > 0:51:19It was really sweet, which I liked.

0:51:19 > 0:51:21I wasn't so sure about the coconut custard.

0:51:21 > 0:51:23Didn't get a lot of coconut coming through.

0:51:23 > 0:51:24I did enjoy it, though.

0:51:26 > 0:51:28Cake and custard, can't go wrong.

0:51:28 > 0:51:30It's like a school dinner classic, isn't it?

0:51:32 > 0:51:35Love it. Love it, love it, love it.

0:51:35 > 0:51:39It's a light sweet sponge with sharp juicy pineapple,

0:51:39 > 0:51:41served with a custard.

0:51:41 > 0:51:42That's made this country great.

0:51:56 > 0:51:57Well done.

0:51:57 > 0:51:59- Hurray.- Thanks for that.

0:52:00 > 0:52:01These four are good.

0:52:01 > 0:52:02I mean, really good.

0:52:02 > 0:52:04I think today's mammoth challenge

0:52:04 > 0:52:07proved just how good they really are.

0:52:07 > 0:52:10You were the best partner I could've had called Barney.

0:52:10 > 0:52:12I wasn't joking. We need to open our own restaurant.

0:52:14 > 0:52:18Barney is an unflappable, very organised character.

0:52:18 > 0:52:20He held that team together.

0:52:21 > 0:52:24Yeah, I think it went really well. Nobody threw it back at us and said,

0:52:24 > 0:52:28"That's awful slop. Get it out of my face!" Which is a good sign.

0:52:28 > 0:52:30I think Ulrika is really growing in confidence.

0:52:30 > 0:52:33The more challenges she does, the bigger the smile becomes.

0:52:35 > 0:52:37I am exhausted and exhilarated,

0:52:37 > 0:52:41but probably just a little bit more exhausted!

0:52:42 > 0:52:45I sometimes worry about the level of Nick's ambition

0:52:45 > 0:52:47but he pulled it out of the bag today.

0:52:47 > 0:52:49Great ideas and he works like a Trojan.

0:52:50 > 0:52:53I loved it. I really loved the chaos and the stress of those kitchens,

0:52:53 > 0:52:56because there's a sense of achievement when it comes out.

0:52:56 > 0:52:58What is the fun in doing something if it's easy?

0:53:00 > 0:53:02I think Leslie was very clever today and, actually,

0:53:02 > 0:53:04she held that team together.

0:53:04 > 0:53:07That pineapple sponge and custard was delicious!

0:53:07 > 0:53:08Sometimes, I did feel a bit defeated,

0:53:08 > 0:53:10but then I thought, "We can do this."

0:53:10 > 0:53:12And I guess that's what it's all about,

0:53:12 > 0:53:14just persevering and just thinking on your feet.

0:53:14 > 0:53:16I'm starting to be proud of myself.

0:53:18 > 0:53:20From working in teams and bonding with each other,

0:53:20 > 0:53:22it's back to the MasterChef kitchen.

0:53:22 > 0:53:25And the thing is, we're still searching for our semifinalists.

0:53:25 > 0:53:27All four of them, I think, are up for it.

0:53:27 > 0:53:30All four of them are going to have to pull it out of the bag

0:53:30 > 0:53:31if they want to stay.

0:53:42 > 0:53:45After two days of intense competition,

0:53:45 > 0:53:50these four celebrities now face one final challenge to decide who stays.

0:53:51 > 0:53:53I'm absolutely going for it.

0:53:53 > 0:53:56This is the real deal today, it really is.

0:53:56 > 0:53:59Semifinals would be incredible but I can't think about that right now.

0:53:59 > 0:54:02I'm absolutely taking this seriously.

0:54:02 > 0:54:03I don't want to go home.

0:54:03 > 0:54:06I want to stay here and carry on learning and having fun.

0:54:07 > 0:54:09Being here now is quite amazing.

0:54:09 > 0:54:11So, yeah, semifinals, here we come!

0:54:24 > 0:54:27Welcome back. Always good to see you four back in the MasterChef kitchen.

0:54:27 > 0:54:30You've had a very good competition.

0:54:30 > 0:54:33You're not going to serve your food just to me and John.

0:54:33 > 0:54:38We have invited three guest critics to taste your food,

0:54:38 > 0:54:42three guest critics who understand this competition very well

0:54:42 > 0:54:44because they were in it.

0:54:44 > 0:54:46Louise Minchin,

0:54:46 > 0:54:48Sam Nixon,

0:54:48 > 0:54:54and the current Celebrity MasterChef champion Alexis Conrad.

0:54:54 > 0:54:57We have just two semifinal places -

0:54:57 > 0:55:00that means you have to be on your mettle.

0:55:00 > 0:55:03Ladies and gentlemen, one hour for the first course,

0:55:03 > 0:55:0515 minutes later, your second course.

0:55:05 > 0:55:07We have high expectations.

0:55:08 > 0:55:09Let's cook.

0:55:16 > 0:55:19I honestly expect all four of these today to really go for it,

0:55:19 > 0:55:22really fight for that semifinal place.

0:55:24 > 0:55:26We are in for a humdinger.

0:55:30 > 0:55:32I'm challenging myself a little bit today.

0:55:34 > 0:55:37I'm actually going to do something I've never done before,

0:55:37 > 0:55:39so I hope it works!

0:55:42 > 0:55:45Basically, the smile's there, but you don't quite look the same.

0:55:45 > 0:55:46Are you for the first time nervous?

0:55:46 > 0:55:49Yeah, I am, actually, for the very first time.

0:55:49 > 0:55:51It's the dessert that's making me scared.

0:55:51 > 0:55:53I've not cooked a dessert like this before.

0:55:53 > 0:55:55Tell us what you're going to cook for us.

0:55:55 > 0:55:57A rustic French fish stew.

0:55:57 > 0:56:00And then I'm going to do my deconstructed rhubarb crumble,

0:56:00 > 0:56:02which I do like saying.

0:56:02 > 0:56:05Why would you deconstruct a rhubarb crumble?

0:56:05 > 0:56:07Clearly, I've got to impress,

0:56:07 > 0:56:09and so I've decided to try and make it a bit cleverer,

0:56:09 > 0:56:11so I'm going to cook my crumble separately.

0:56:11 > 0:56:13I'm doing rhubarb batons,

0:56:13 > 0:56:17and then I'm going to try and do quenelles of flavoured mascarpone.

0:56:17 > 0:56:19- Get her!- Never done any of that in my life.

0:56:19 > 0:56:21All I'll say is, we love you.

0:56:21 > 0:56:23- Oh!- Just believe in yourself.

0:56:23 > 0:56:25- You'll be fine.- OK, OK. Cheers.

0:56:26 > 0:56:29Lesley's food is always very, very tasty.

0:56:29 > 0:56:34We have what she's describing as a rustic French fish stew.

0:56:35 > 0:56:38Tomato base, potatoes going through there as well.

0:56:38 > 0:56:40Lovely big plump scallops.

0:56:42 > 0:56:45Big pieces of cod, some prawns there as well.

0:56:47 > 0:56:49It could be truly delicious.

0:56:49 > 0:56:53My favourite pudding in the world, as you know, is a rhubarb crumble.

0:56:54 > 0:56:56Deconstructed, that can work,

0:56:56 > 0:57:01as long as you keep all the flavours and textures that make a crumble.

0:57:02 > 0:57:05Why not? Why not indeed?

0:57:07 > 0:57:09I'm going to cook for an hour and a quarter

0:57:09 > 0:57:11and, at the end of that time, there'll be some food.

0:57:11 > 0:57:14I just hope it's food that people will enjoy.

0:57:22 > 0:57:24This menu is, it's very me

0:57:24 > 0:57:27in the sense that, first of all, it's Swedish.

0:57:28 > 0:57:31It takes me back to Sweden straight away.

0:57:31 > 0:57:33I'm not sure where it'll take John and Gregg.

0:57:36 > 0:57:39Hopefully to the right place, to a happy place.

0:57:43 > 0:57:45Ulrika, I've watched your face change from day one,

0:57:45 > 0:57:49from being really nervous and, suddenly, this big beaming smile.

0:57:49 > 0:57:53- You're loving it, aren't you?- Yeah, I'm just getting into my stride,

0:57:53 > 0:57:55- it feels like.- Great.

0:57:55 > 0:57:56What are your two dishes, Ulrika?

0:57:56 > 0:57:59I'm doing a Swedish fish stew

0:57:59 > 0:58:03and then baked peaches with amaretti.

0:58:03 > 0:58:05Listen, there's another fish stew going on.

0:58:05 > 0:58:06- I know.- Leslie is doing a fish stew.

0:58:06 > 0:58:09We're in a complete stew, yeah.

0:58:09 > 0:58:11Tell me what a Swedish fish stew is.

0:58:11 > 0:58:15Lots of fennel, aniseedy, dill kind of flavours.

0:58:15 > 0:58:17We have this in the summer in Sweden.

0:58:17 > 0:58:20Can you translate for me and tell me what the fish stew

0:58:20 > 0:58:21would be in Swedish?

0:58:21 > 0:58:23Fiskgryta.

0:58:23 > 0:58:25- Fisky gruta?- Fiskgryta.

0:58:25 > 0:58:27Do you want to get on, by any chance?

0:58:27 > 0:58:29- Could I?- You can get on.

0:58:29 > 0:58:30Thank you.

0:58:32 > 0:58:35It's fish stew a-go-go in here.

0:58:35 > 0:58:38Ulrika is cooking for us a Swedish version,

0:58:38 > 0:58:40using salmon, cod and prawns.

0:58:42 > 0:58:44That could be great, fantastic.

0:58:45 > 0:58:50Dessert of baked peach with amaretti biscuits and cream.

0:58:52 > 0:58:54It's all to do with the presentation and it's all to do with

0:58:54 > 0:58:57how much flavour you can get in that peach.

0:59:04 > 0:59:07I'm excited about being here today and I want to do well.

0:59:07 > 0:59:08I want to be in the semis.

0:59:08 > 0:59:10I actually want to win.

0:59:11 > 0:59:13It means that much to me at the moment and I don't know why.

0:59:13 > 0:59:15I've never said that before. What's wrong with me?

0:59:15 > 0:59:18It's taken over my life, this thing, whatever it is!

0:59:19 > 0:59:22I honestly have no idea what it is you're going to make.

0:59:22 > 0:59:24You've got a bottle of beer, you've got some radish,

0:59:24 > 0:59:26Jerusalem artichokes. What are you making?

0:59:26 > 0:59:28I'm making fish, chips, peas and gravy.

0:59:28 > 0:59:31The chips are chips and the fish is going to be cod fillet.

0:59:31 > 0:59:34I'm going to serve it with a pea puree, smoked artichoke,

0:59:34 > 0:59:36Jerusalem artichoke, gravy.

0:59:36 > 0:59:38If you were to close your eyes, you should just taste fish and chips.

0:59:38 > 0:59:41- Dessert?- Dessert is two of my favourite desserts put together

0:59:41 > 0:59:43and that is lemon meringue and cheesecake.

0:59:43 > 0:59:46- Why take two classics... - Yeah.- ..and twist them about?

0:59:46 > 0:59:50Because I think at this stage of the competition, if I was judging it,

0:59:50 > 0:59:52I would want to see that somebody was learning,

0:59:52 > 0:59:54so I'm applying various techniques that I've learnt.

0:59:54 > 0:59:57All we can ask for, Barney, is you get it all done in the time.

0:59:57 > 0:59:58Well, I'm definitely up against it.

0:59:58 > 1:00:00But if I go out, I'll go out kicking.

1:00:00 > 1:00:01- Good luck.- Thank you.

1:00:05 > 1:00:08Barney's making a smoked artichoke puree as a gravy.

1:00:08 > 1:00:09I don't understand.

1:00:12 > 1:00:14Gravy doesn't taste of smoke...

1:00:15 > 1:00:18..and I've never had a gravy that tastes of an artichoke.

1:00:18 > 1:00:19Gravy tastes like gravy.

1:00:22 > 1:00:27I admire Barney's adventure, but he's taking on a lot.

1:00:27 > 1:00:28Pickling radish...

1:00:30 > 1:00:31..frying cod...

1:00:32 > 1:00:35..making chips...

1:00:35 > 1:00:36pea puree...

1:00:37 > 1:00:38..and lemon cheesecake?

1:00:40 > 1:00:42That is a lot to get done.

1:00:44 > 1:00:46John's Obi-Wan Kenobi.

1:00:46 > 1:00:48I am Luke Skywalker and, at the moment,

1:00:48 > 1:00:51I'm flying the spaceship and I'm about to do the double-bomb thing

1:00:51 > 1:00:52into that big hole.

1:00:52 > 1:00:55And he's talking in my ear, saying, "Don't overcook your fish!"

1:01:04 > 1:01:07I tried to do something unique or very rare.

1:01:07 > 1:01:10John said, "Well, you've given me a plate of food I've never had before."

1:01:10 > 1:01:13If I can do that a couple of times through this competition,

1:01:13 > 1:01:14I'll be really happy.

1:01:16 > 1:01:19You are surrounded by a plethora

1:01:19 > 1:01:22of extraordinary and wonderful ingredients.

1:01:22 > 1:01:25So I've come up with one completely original dish

1:01:25 > 1:01:27and one that's pretty rare.

1:01:27 > 1:01:28Go on, enlighten us.

1:01:28 > 1:01:33We're starting off with cockle popcorn, which is very English,

1:01:33 > 1:01:34very traditional and quite rare.

1:01:34 > 1:01:36I stumbled into it in a restaurant.

1:01:36 > 1:01:39I literally ran downstairs, grabbed the chef by the lapels and said,

1:01:39 > 1:01:41- "How do you make that?" - What are you serving that with?

1:01:41 > 1:01:43It's going to be served with seaweed.

1:01:43 > 1:01:44So the main course is what?

1:01:44 > 1:01:48So what I've done is taken the squid head and then you end up with

1:01:48 > 1:01:51something like a sausage, stuffed with an arancini mix,

1:01:51 > 1:01:53which cuts like sushi.

1:01:53 > 1:01:55Nick, it sounds fascinating.

1:01:58 > 1:01:59Just leave it at that!

1:02:01 > 1:02:04First course, we've got the seaweed,

1:02:04 > 1:02:07which is pickling and he's also deep-frying,

1:02:07 > 1:02:09and he's serving it up with cockle popcorn.

1:02:09 > 1:02:11Little bits of cockles inside batter,

1:02:11 > 1:02:13all fried and lovely and crispy.

1:02:13 > 1:02:16The difficult bit is getting them so they're all individual...

1:02:17 > 1:02:20..and they don't all stick together in a big clump.

1:02:21 > 1:02:24That main course is really challenging.

1:02:24 > 1:02:27To make a risotto perfectly and then put it inside a squid

1:02:27 > 1:02:30and then cook the squid so the squid is brilliantly cooked,

1:02:30 > 1:02:32but the risotto isn't overcooked...

1:02:33 > 1:02:34..that is tough.

1:02:41 > 1:02:43These aren't dishes I would order.

1:02:43 > 1:02:46However, I am impressed by how ambitious Nick has been.

1:02:46 > 1:02:48I just really hope that, technically,

1:02:48 > 1:02:50he can achieve what he's set out to do.

1:02:52 > 1:02:57I hope that people can differentiate between passion and bonkers,

1:02:57 > 1:02:59with people saying, "Oh, yeah, he's really passionate about food.

1:02:59 > 1:03:02"That was great." Not, "Oh, he's mad!"

1:03:02 > 1:03:03HE LAUGHS

1:03:07 > 1:03:11I hope all four of them go into that dining room proud as punch and

1:03:11 > 1:03:14deliver faultless food and truly impress our invited guests.

1:03:22 > 1:03:26First time I've been back since the final and, as the taxi pulled up,

1:03:26 > 1:03:29I had butterflies in my stomach.

1:03:29 > 1:03:32Getting very anxious and worried, and then I remembered

1:03:32 > 1:03:33I don't have to cook! So I relaxed.

1:03:33 > 1:03:36So I'm really looking forward to this!

1:03:36 > 1:03:39I remember, at this stage, I think I cooked bream

1:03:39 > 1:03:41and I think that went down really well.

1:03:43 > 1:03:44Well, this is absolutely delicious.

1:03:44 > 1:03:46I can't find fault with it.

1:03:46 > 1:03:47If you get through this one,

1:03:47 > 1:03:50your confidence really takes a good boost

1:03:50 > 1:03:53and it will help you to do well for the rest of the competition.

1:03:54 > 1:03:56Today is a really tough day.

1:03:56 > 1:03:57Ugh!

1:03:57 > 1:04:02I nearly came to a disaster area with what was supposed to be

1:04:02 > 1:04:04mini chocolate molten cakes.

1:04:04 > 1:04:07It's not oozing, but I've got to pay the girl her dues.

1:04:07 > 1:04:10The taste of that chocolate is bang on.

1:04:10 > 1:04:12I'm going to try not to be a tough critic,

1:04:12 > 1:04:17but if it's really, really awful, my face will tell the story.

1:04:17 > 1:04:18It's lovely to be back.

1:04:18 > 1:04:19Hello.

1:04:19 > 1:04:22This stage of the competition was kind of my turning point.

1:04:22 > 1:04:24Oh, yeah. Come on.

1:04:24 > 1:04:27I think I defined my sort of style of cooking.

1:04:27 > 1:04:30I don't think he could have made this any better.

1:04:31 > 1:04:34It's weird. I did this last year as a judge and I was harsher than I

1:04:34 > 1:04:37thought I was, and I was like, "Oh, I was quite harsh."

1:04:39 > 1:04:41Yeah, I will be honest, definitely.

1:04:42 > 1:04:44Lesley, ten minutes on your first course.

1:04:44 > 1:04:47- Are you happy with that? - I think we're just about there.

1:04:47 > 1:04:49Right, Lesley's up first.

1:04:49 > 1:04:51We've got rustic French fish stew.

1:04:53 > 1:04:55My problem is the word "rustic".

1:04:55 > 1:04:58I never understand what that means in a restaurant.

1:04:58 > 1:04:59- What does it mean?- Chunky, maybe.

1:04:59 > 1:05:01- That, yes.- Does it mean chunky? - Chunky.

1:05:01 > 1:05:04If the fish is cooked well, and it's properly seasoned,

1:05:04 > 1:05:06then it could be a yummy thing.

1:05:12 > 1:05:14Yes! We're here.

1:05:14 > 1:05:15We've arrived.

1:05:19 > 1:05:20Smells great, Lesley.

1:05:23 > 1:05:25- What's she doing?- I dunno. She's giving the parsley

1:05:25 > 1:05:27a short back and sides for some reason!

1:05:30 > 1:05:31- Go on.- We're off, we're going.

1:05:37 > 1:05:40- Hello.- Hello.- Hello.

1:05:40 > 1:05:42Thank you. Gosh, that's lovely.

1:05:42 > 1:05:43Oh, it smells delicious.

1:05:43 > 1:05:47I hope you'll enjoy this. This is a rustic French fish stew.

1:05:47 > 1:05:49- Thank you. - Thank you very much indeed.

1:05:49 > 1:05:51- Thank you very, very much. - Thank you.

1:05:53 > 1:05:55It smells good.

1:05:55 > 1:05:56I just can't wait to taste it now.

1:06:02 > 1:06:05What she's done here is really clever cos it's not just one fish,

1:06:05 > 1:06:07is it? You've got scallops, you've got prawns,

1:06:07 > 1:06:10you've got the white fish and they're all equally well cooked,

1:06:10 > 1:06:12which is a really good skill to have, isn't it?

1:06:12 > 1:06:15- Definitely.- I think, taste-wise, it's all there.

1:06:15 > 1:06:17There's depth of flavour in the fish.

1:06:17 > 1:06:20A fish stew is something I wouldn't order, but it tastes really nice.

1:06:20 > 1:06:23I actually quite like it and I think I would finish that.

1:06:27 > 1:06:28The scallops are cooked really nicely,

1:06:28 > 1:06:31they're soft, and I find the cod a little bit dry.

1:06:31 > 1:06:33Sweet tomato, potatoes thickening the sauce.

1:06:33 > 1:06:37It's a very pleasant, very nice fish stew.

1:06:39 > 1:06:41Dessert, please. You've got 15 minutes.

1:06:44 > 1:06:47So, next up from Lesley, we're going to have deconstructed...

1:06:47 > 1:06:49We'll talk about that word in a minute!

1:06:49 > 1:06:51I love rhubarb crumble.

1:06:51 > 1:06:55My problem with it is that word - the deconstructedness of it.

1:06:55 > 1:06:57So this is a question of assembling.

1:06:59 > 1:07:01Trying to deconstruct it, you know,

1:07:01 > 1:07:03are we just trying to be fancy for the sake of it?

1:07:04 > 1:07:05What's left to go on the plate, Lesley?

1:07:05 > 1:07:08My quenelles of vanilla mascarpone,

1:07:08 > 1:07:12but that's the scariest bit cos I've never done it before.

1:07:12 > 1:07:14So I've seen this done on the internet.

1:07:17 > 1:07:18I've got to stop shaking.

1:07:20 > 1:07:22A spoonful might be easier.

1:07:25 > 1:07:27Oh, that's a bit better. What about that, then?

1:07:27 > 1:07:29- Yeah, yeah. Good.- What do you want, a standing ovation?

1:07:29 > 1:07:31Well, I'm used to 'em!

1:07:33 > 1:07:34WHISTLING

1:07:34 > 1:07:35Hooray!

1:07:37 > 1:07:38Off you go.

1:07:43 > 1:07:45Hello again.

1:07:45 > 1:07:50- Oh, it's so pretty.- This is a deconstructed rhubarb crumble.

1:07:50 > 1:07:52I really hope you enjoy it.

1:07:52 > 1:07:54- Thank you.- Thank you. - Thank you, Lesley.

1:07:55 > 1:07:57It looks fantastic.

1:07:57 > 1:07:59It looks really pretty, doesn't it?

1:08:02 > 1:08:04As tastes go, that's exactly my kind of sweet.

1:08:04 > 1:08:08Not too sweet, quite tart, sour, looks nice on the plate.

1:08:08 > 1:08:10I like it. I like it a lot.

1:08:10 > 1:08:12It's refreshing, it's tangy, it's sweet.

1:08:12 > 1:08:14I think the crumble's beautiful.

1:08:14 > 1:08:17- Fantastic.- Really crunchy and really sweet.

1:08:17 > 1:08:18I think she's smashed that.

1:08:20 > 1:08:22Some nice touches there.

1:08:22 > 1:08:24The crumble itself is far too sweet for me.

1:08:24 > 1:08:25There's a lot of sugar.

1:08:25 > 1:08:29The rhubarb batons in the middle are sweet and sharp and sour

1:08:29 > 1:08:31and the right amount of give.

1:08:31 > 1:08:33I absolutely love that.

1:08:33 > 1:08:34I love it.

1:08:42 > 1:08:44That pudding was lovely

1:08:44 > 1:08:48and beautiful to look at, so I hope they like it

1:08:48 > 1:08:50cos I really would like to go on a bit more in this competition.

1:08:56 > 1:09:0015 minutes on your first course, Ulrika, please.

1:09:00 > 1:09:04Ulrika's giving us a Swedish fish stew with saffron aioli.

1:09:04 > 1:09:06More fish stew?

1:09:06 > 1:09:09What's the difference between the Swedish one and the French one,

1:09:09 > 1:09:11- I wonder?- Mm.

1:09:13 > 1:09:16That's the biggest piece of toast I've ever seen in my life!

1:09:16 > 1:09:18- You need a bigger toaster. - Do you think?

1:09:18 > 1:09:21- My toaster at home's just a little bit bigger.- That's brilliant!

1:09:26 > 1:09:28Love the smell. Love the smell of that saffron.

1:09:29 > 1:09:30We're done.

1:09:32 > 1:09:37THEY SPEAK IN SWEDISH

1:09:41 > 1:09:44- Hello!- Hello!

1:09:44 > 1:09:47- Oh, wow!- Oh, wow!- Look at that. Wow.

1:09:47 > 1:09:53So this is a Swedish fish stew with a saffron aioli on top.

1:09:53 > 1:09:56A little bit of burnt bruschetta for you.

1:09:56 > 1:09:58- Enjoy.- Thank you.

1:09:58 > 1:09:59Wow!

1:10:01 > 1:10:02Oh, God.

1:10:04 > 1:10:07I think everything is cooked really well.

1:10:07 > 1:10:09I'm getting the good stock of shellfish,

1:10:09 > 1:10:11very, very strong, which is good.

1:10:11 > 1:10:13There's a lot of saffron in there.

1:10:13 > 1:10:16I love the bread. The aioli's very, very nice.

1:10:16 > 1:10:19- Really well seasoned. - I like that it is quite delicate.

1:10:19 > 1:10:21I like that it's not over-seasoned and I can really taste all the

1:10:21 > 1:10:24different levels of the sauce coming through,

1:10:24 > 1:10:26so I think it's scrumptious.

1:10:26 > 1:10:29I think it's quite bland on the sort of seasoning front.

1:10:29 > 1:10:32- It's OK, I'll just eat yours. - You smash it. Get it down you, lass,

1:10:32 > 1:10:33get it down you!

1:10:33 > 1:10:37I'm not quite satisfied with three mouthfuls cos that's fantastic.

1:10:37 > 1:10:40I could be very, very happy, in my bikini,

1:10:40 > 1:10:42sitting and swimming in that.

1:10:42 > 1:10:43Yeah, I was enjoying it up till then.

1:10:47 > 1:10:48OK. That's that done.

1:10:48 > 1:10:51- Yeah.- 15 minutes for that peach? - Yeah.

1:10:53 > 1:10:54OK.

1:10:55 > 1:10:59Ulrika's dessert is baked peaches with crushed amaretti.

1:10:59 > 1:11:02Baked peaches? You've got to get those right. They can't fall apart.

1:11:02 > 1:11:04Get them sort of sharp and sweet.

1:11:04 > 1:11:07Sounds lovely, but it is just halving some peaches

1:11:07 > 1:11:09and banging them in an oven.

1:11:12 > 1:11:15- Ulrika, you've got less than four minutes.- OK, thank you.

1:11:18 > 1:11:20I think I'll only serve half a...

1:11:20 > 1:11:24It seems... They're not going to want to eat a whole peach.

1:11:26 > 1:11:27- Is that just cream?- Yes.

1:11:29 > 1:11:31Get your peaches. Let's go.

1:11:37 > 1:11:40- She's back!- Breathe, breathe!

1:11:40 > 1:11:44So you've got baked peach with some crushed amaretti and some Vin Santo.

1:11:44 > 1:11:46- Thank you very much.- Thank you.

1:11:47 > 1:11:50I'm hoping it tastes great, but I think, presentation-wise,

1:11:50 > 1:11:52that needs a little bit of work.

1:11:59 > 1:12:01Well, look, I finished it, but there was half a peach.

1:12:01 > 1:12:04With the crushed amaretti and Vin Santo, it's a good idea.

1:12:04 > 1:12:07The double cream really works quite well to bring it all together.

1:12:07 > 1:12:10I've never had a baked peach before and I would again.

1:12:10 > 1:12:12I think that's a lovely, nice, light idea.

1:12:12 > 1:12:16Well, there's another half of it somewhere in the kitchen over there!

1:12:16 > 1:12:18LAUGHTER

1:12:18 > 1:12:21I love the hot, lovely, juicy peach, sweet but sharp,

1:12:21 > 1:12:25and she's been clever enough not to put anything in that cream at all.

1:12:25 > 1:12:28There is only one way on MasterChef you can get away with

1:12:28 > 1:12:32very simple and that's to make it delicious, and that is delicious.

1:12:36 > 1:12:40I have to say that I am really happy with what I did.

1:12:40 > 1:12:43I didn't feel happy with what happened last time I cooked,

1:12:43 > 1:12:44when the lamb didn't go right.

1:12:47 > 1:12:51So, this time, I feel happy with what I did.

1:12:53 > 1:12:56Barney, nine minutes, please.

1:12:56 > 1:12:57All's good.

1:13:00 > 1:13:03Barney is giving me one of my favourite-ever dishes -

1:13:03 > 1:13:05fish and chips, but this is Barney's take.

1:13:05 > 1:13:09With fish and chips, it's a crowd pleaser.

1:13:09 > 1:13:11- If he nails that, we'll all be happy.- Mm.

1:13:12 > 1:13:14Obviously, the top question to that is,

1:13:14 > 1:13:16what is his take on fish and chips?

1:13:17 > 1:13:19Right, what about your chips? Are your chips made?

1:13:19 > 1:13:21Chips are sliced. They're going to go in the fryer.

1:13:21 > 1:13:24- They take very little time to do. - Sliced?- Sliced.

1:13:24 > 1:13:26- Sliced?- Sliced.- Don't run out of time, Barney.

1:13:33 > 1:13:35Nice-looking fish.

1:13:43 > 1:13:46Look at you and your presentation, Barney.

1:13:51 > 1:13:53Barney, I can't believe you got it all out.

1:13:53 > 1:13:56- Well done. An incredible amount of work.- Don't scare them.

1:14:00 > 1:14:02- Hello, how are you?- Wow!

1:14:02 > 1:14:04Oh, nice.

1:14:04 > 1:14:06OK, on your plate in front of you,

1:14:06 > 1:14:07you have fish, chips, peas and gravy,

1:14:07 > 1:14:09just my take on it. I hope you enjoy it.

1:14:09 > 1:14:12- Thank you very much.- Cheers. - Thank you.- Thanks, Barney.

1:14:19 > 1:14:22I love that it shocked me. It's not what I was expecting at all.

1:14:22 > 1:14:25I think the fish is cooked beautifully, I love the mushy peas,

1:14:25 > 1:14:27I think they're really nice. Again, a nice touch,

1:14:27 > 1:14:31getting the flavour of vinegar that you have with fish and chips through

1:14:31 > 1:14:32the pickled radishes.

1:14:32 > 1:14:36I love the smoky artichoke - I think that's a really good idea.

1:14:36 > 1:14:40My chips are not exactly what I call cooked.

1:14:40 > 1:14:42Yeah, and the artichoke makes me feel

1:14:42 > 1:14:46like I've just come out of bonfire. It's just so smoky,

1:14:46 > 1:14:48so it's not my favourite.

1:14:48 > 1:14:50Look at the amount of stuff he's done.

1:14:50 > 1:14:53I don't believe this is like traditional fish and chips,

1:14:53 > 1:14:56but every single component bit on that plate has its place.

1:14:56 > 1:15:00Barney's Jerusalem artichoke puree does not taste anything like gravy,

1:15:00 > 1:15:04but what he has done is made something very, very tasty indeed.

1:15:04 > 1:15:07That's terrifying, that, isn't it?

1:15:07 > 1:15:11- Right, 15 minutes, dessert?- OK. - Good lad. Let's go.

1:15:11 > 1:15:13Next up from Barney,

1:15:13 > 1:15:16we have got something I'm pleased to see on the menu -

1:15:16 > 1:15:18lemon meringue shot.

1:15:18 > 1:15:22What is it? What's a Lemon meringue shot?

1:15:22 > 1:15:24Is it a pie in a shot glass?

1:15:24 > 1:15:27There's so many questions around that, aren't there?

1:15:27 > 1:15:28Absolute beauty.

1:15:28 > 1:15:30They've set.

1:15:30 > 1:15:31They've set.

1:15:40 > 1:15:42You want a little dusting, not an avalanche.

1:15:42 > 1:15:44Looks cool.

1:15:44 > 1:15:46Come on, go, go, go!

1:15:46 > 1:15:48- Knock 'em dead, Barney.- Thank you.

1:15:52 > 1:15:54- Looks good.- Ooh!- Wow!

1:15:56 > 1:15:59OK, in front of you is a fusion of two of my favourite desserts -

1:15:59 > 1:16:01cheesecake and lemon meringue pie. I hope you enjoy it.

1:16:01 > 1:16:04- Cheers.- Thank you, mate.

1:16:04 > 1:16:06- That's what I call a dessert.- Mm.

1:16:11 > 1:16:13Sadly, that's not great.

1:16:13 > 1:16:16Oh, man. The meringue is burnt, which is a shame cos inside

1:16:16 > 1:16:21it's chewy and beautiful, but the burnt taste comes through too much.

1:16:21 > 1:16:24And the lemon, it's nice to taste, but it's a little claggy.

1:16:24 > 1:16:26And then you get to the buttery biscuit base.

1:16:26 > 1:16:29It's very buttery, but not enough biscuity,

1:16:29 > 1:16:31so it's sort of got a soggy bottom.

1:16:31 > 1:16:32Which is a bit of a shame

1:16:32 > 1:16:35cos I was really looking forward to that as well.

1:16:38 > 1:16:41The lemon filling is so sharp.

1:16:41 > 1:16:43It's almost inedible.

1:16:43 > 1:16:45I'm really sorry, I don't like that at all.

1:16:50 > 1:16:51To be honest, I'm exhausted.

1:16:51 > 1:16:55It's one of those weird experiences where everything happens so quickly.

1:16:55 > 1:16:56Before you know it, your time is up.

1:16:57 > 1:16:59It's so hard not knowing what they think, isn't it?

1:16:59 > 1:17:02It's hard not having any idea whether it's gone down or whether...

1:17:02 > 1:17:05Cos you sort of go away going, "I don't know whether that worked."

1:17:05 > 1:17:07Anyway...

1:17:07 > 1:17:09Nick, you've got 15 minutes on your starter.

1:17:09 > 1:17:12- Just clear your bench down, mate. - Yes, sir.

1:17:12 > 1:17:18So, Nick, his starter is going to be cockle popcorn on a bed of seaweed.

1:17:18 > 1:17:19I like the sound of that.

1:17:19 > 1:17:22It sounds very professional, doesn't it, when you read that?

1:17:22 > 1:17:26- Yeah.- It does sound like something you'd read in a restaurant.

1:17:26 > 1:17:30I suppose it's sort of going to be maybe battered cockle?

1:17:31 > 1:17:33I like the sound of this.

1:17:34 > 1:17:36It's not every day you serve people seaweed.

1:17:36 > 1:17:38Nice to see, something a bit different.

1:17:38 > 1:17:40It's stuff that I, to be honest, don't normally serve.

1:17:40 > 1:17:44"Let's just pop round Nick's for some inedible sea vegetation,"

1:17:44 > 1:17:47know what I mean? So this is all a little bit new and experimental.

1:17:51 > 1:17:52Fo-oo-our minutes.

1:17:52 > 1:17:54Fo-oo-our minutes.

1:17:55 > 1:17:56Very nice.

1:17:58 > 1:18:01Whenever you're ready to go, Nick, you can go.

1:18:05 > 1:18:06Thank you very much.

1:18:09 > 1:18:10Thank you, Nick.

1:18:11 > 1:18:14I decided to try and present you with something that you

1:18:14 > 1:18:18probably haven't ever eaten before and you may well never eat again!

1:18:18 > 1:18:19LAUGHTER

1:18:19 > 1:18:22This is cockle popcorn,

1:18:22 > 1:18:25served with two types of edible seaweed, and it's real seaweed.

1:18:25 > 1:18:27One is pickled with a sweet vinegar,

1:18:27 > 1:18:29the other one his deep-fried in a cider batter.

1:18:29 > 1:18:31I hope you enjoy it. I'll be in with the next course.

1:18:31 > 1:18:34- Thank you.- Thank you, Nick. - Thank you very much indeed.

1:18:36 > 1:18:38- Wow!- Smell those cockles.

1:18:38 > 1:18:41- It smells like a beach. - Smells like I'm by the seaside.

1:18:51 > 1:18:53Oh, my gosh. I wish I'd never eaten that.

1:18:56 > 1:18:59I can eat the cockle popcorn all day.

1:18:59 > 1:19:00Absolutely delicious.

1:19:00 > 1:19:02Never had it before,

1:19:02 > 1:19:05would definitely have it again if I saw it on a menu.

1:19:05 > 1:19:08The seaweed, I'm not sold on it just yet.

1:19:08 > 1:19:11I find it very difficult to actually get it down, to chew it.

1:19:11 > 1:19:14I agree, definitely. I'm not bothered about the seaweed at all,

1:19:14 > 1:19:17but the cockles, I didn't think I was going to like them,

1:19:17 > 1:19:18but I do like them.

1:19:18 > 1:19:20I'm a great fan of beaches.

1:19:20 > 1:19:22I never imagined I'd eat seaweed,

1:19:22 > 1:19:24but if I did imagine I'd eat seaweed,

1:19:24 > 1:19:28it would taste exactly like this - slimy, quite difficult to chew,

1:19:28 > 1:19:29probably not salty enough.

1:19:32 > 1:19:34We've got crispy fried seaweed, which I really like.

1:19:34 > 1:19:39We've got little popcorn of cockles, which are tasty, and we've got some

1:19:39 > 1:19:41pickled seaweed, which is not pickled in any way at all.

1:19:41 > 1:19:44And there's a reason we don't go along the beach helping ourselves to

1:19:44 > 1:19:46handfuls of seaweed - cos it doesn't taste very nice.

1:19:46 > 1:19:50I feel like I've fallen off my surfboard and got a mouthful of sea.

1:19:50 > 1:19:51That's horrible!

1:19:51 > 1:19:55- Are we back on?- Whoa, whoa, whoa! Calm, calm.

1:19:55 > 1:19:57- 15 minutes on your main course, please.- Thank you.

1:19:59 > 1:20:01Nick is just so original.

1:20:01 > 1:20:06The second course is squid'otto with samphire and monk's beard.

1:20:06 > 1:20:08I know what samphire is.

1:20:08 > 1:20:09Squid'otto?

1:20:16 > 1:20:19Oh, it won't go in, it won't go in, it won't go in.

1:20:22 > 1:20:24You like a bit of mess when you cook, do you?

1:20:24 > 1:20:26I try to avoid it, but I'm afraid it's in my nature

1:20:26 > 1:20:28and I really, really don't enjoy it.

1:20:38 > 1:20:40You've got about a minute and a half, mate.

1:20:45 > 1:20:48- How long is it going to take, Nick, do you reckon?- About 30 seconds.

1:20:53 > 1:20:55Good. Let's go, let's go, let's go.

1:21:03 > 1:21:06- Nick!- Crikey!- What have you done?!

1:21:06 > 1:21:07Have you had an explosion?

1:21:09 > 1:21:11So this is squid'otto.

1:21:11 > 1:21:14I used an arancini risotto inside a squid head.

1:21:14 > 1:21:17The veg is a mixture of monk's beard and samphire,

1:21:17 > 1:21:20and just because I had an extra 90 seconds,

1:21:20 > 1:21:22I've made you all an arancini

1:21:22 > 1:21:25as a thank-you for trying the seaweed.

1:21:25 > 1:21:26Oh, bless you.

1:21:31 > 1:21:35- Brilliant stuff from Nick. A total surprise.- Mm.

1:21:35 > 1:21:36I like the thinking.

1:21:43 > 1:21:45I think that the arancini is lovely,

1:21:45 > 1:21:47other than being slightly under-seasoned.

1:21:47 > 1:21:49I'm not a massive fan of the squid.

1:21:49 > 1:21:52And, again, I think it's quite bland inside.

1:21:52 > 1:21:55The rice, it's criminally under-seasoned

1:21:55 > 1:21:58because you've got it in the squid, you've also got it in the arancini,

1:21:58 > 1:22:01so you're basically eating bland rice.

1:22:01 > 1:22:04The other thing is, the squid is undercooked.

1:22:04 > 1:22:06I think he's done an incredible amount of work.

1:22:06 > 1:22:08I love the idea.

1:22:08 > 1:22:11I just think maybe he hasn't quite pulled it off.

1:22:11 > 1:22:13Half my squid is not cooked,

1:22:13 > 1:22:14the other half is cooked,

1:22:14 > 1:22:17but I've got to admit, the risotto is very, very tasty.

1:22:17 > 1:22:20The texture of the arancini with the monk's beard is good.

1:22:20 > 1:22:23But the problem is, you've got the same flavour inside the squid

1:22:23 > 1:22:25as you have the arancini.

1:22:28 > 1:22:30I could do no more.

1:22:30 > 1:22:33Everything that I planned to cook, I somehow did.

1:22:33 > 1:22:35I'm just desperately hoping that someone likes it!

1:22:35 > 1:22:37HE LAUGHS

1:22:37 > 1:22:39There's five people there! Someone must have liked it!

1:22:39 > 1:22:43Someone's going to put their hand up and go, "Oh, wow, this is nice."

1:22:45 > 1:22:48Fascinating round. We knew we had four strong cooks.

1:22:48 > 1:22:50They really did push themselves.

1:22:50 > 1:22:53There was a great spirit of adventure.

1:22:53 > 1:22:56And do you know what? A fair amount of skill.

1:22:56 > 1:22:58We've only got two places, Gregg.

1:22:58 > 1:23:00Two places in the semifinal.

1:23:00 > 1:23:02We've got to lose two of these.

1:23:04 > 1:23:08Can I just say? I think there is one cook in here today

1:23:08 > 1:23:10that really, actually achieved,

1:23:10 > 1:23:14really, actually nailed both dishes, and that was Ulrika.

1:23:14 > 1:23:17I agree with you. Ulrika's food was the best of the day.

1:23:17 > 1:23:20I say, you say, "Ulrika, you've got a semifinal place."

1:23:22 > 1:23:24Nick attempted a huge amount.

1:23:24 > 1:23:26The seafood risotto was really delicious,

1:23:26 > 1:23:29but it was stuffed in a squid where half the squid wasn't cooked.

1:23:29 > 1:23:33The cockles? Well, great idea, but the raw seaweed on the side,

1:23:33 > 1:23:35I think, was not quite right.

1:23:35 > 1:23:37I really, really, really want to stay,

1:23:37 > 1:23:39but I'll be in a state of flux

1:23:39 > 1:23:42because I also don't want other people to go.

1:23:42 > 1:23:44Barney, it's a game of two halves.

1:23:44 > 1:23:46The fish and chips, or the play on fish and chips,

1:23:46 > 1:23:48you and I really, really enjoyed.

1:23:48 > 1:23:51His dessert, however, fell short.

1:23:51 > 1:23:53Barney's dessert was a disaster.

1:23:53 > 1:23:56That lemon was virtually inedible.

1:23:56 > 1:23:58That was far, far, far too sharp.

1:23:58 > 1:24:01I don't want to go. I'm enjoying myself so much,

1:24:01 > 1:24:04but, erm... Yeah, I really just want to get this on, you know,

1:24:04 > 1:24:08and just find out what they thought now and whether I'm staying or not.

1:24:08 > 1:24:12Lesley is full of joy every time she cooks in this competition.

1:24:12 > 1:24:15I thought Lesley's fish stew was OK.

1:24:15 > 1:24:18I wasn't a great fan of her deconstructed rhubarb crumble.

1:24:18 > 1:24:20I thought it had some nice flavours.

1:24:20 > 1:24:23However, you liked the crumble.

1:24:23 > 1:24:24Liked? I loved it!

1:24:24 > 1:24:29You loved the crumble and our guests loved Lesley's food.

1:24:29 > 1:24:31My friends out there - cos they've become friends -

1:24:31 > 1:24:33are incredible cooks.

1:24:33 > 1:24:37It's obviously a big, big job for John and Gregg to separate us out.

1:24:40 > 1:24:45Ulrika's through, so one more semifinal place, so either Lesley...

1:24:47 > 1:24:50..Barney or Nick.

1:24:50 > 1:24:51HE EXHALES

1:24:51 > 1:24:53Decision time.

1:24:54 > 1:24:57MUSIC: When We Were Young by Passenger

1:25:08 > 1:25:13All I can say is, what a fabulous competition you four have had.

1:25:14 > 1:25:17I think you've done yourselves proud

1:25:17 > 1:25:20and I think you've done MasterChef proud.

1:25:20 > 1:25:21Thank you very, very much indeed.

1:25:23 > 1:25:25It's been a difficult decision.

1:25:25 > 1:25:28However, we said right from the start,

1:25:28 > 1:25:30this was about finding semifinalists.

1:25:34 > 1:25:36Our first semifinalist...

1:25:40 > 1:25:41..is Ulrika.

1:25:56 > 1:25:58One semifinal place to give.

1:26:07 > 1:26:08Our second semifinalist...

1:26:15 > 1:26:16..is Lesley.

1:26:18 > 1:26:19Oh, my God!

1:26:20 > 1:26:21LAUGHTER

1:26:24 > 1:26:26Very well done, ladies.

1:26:31 > 1:26:32Thanks, guys.

1:26:37 > 1:26:40I'm gutted. I wish I was staying, but do you know what? It was fun.

1:26:40 > 1:26:42It's been nice to be here. I've watched the show for years

1:26:42 > 1:26:45and I love it. I've had the best, best time.

1:26:45 > 1:26:47It's been amazing. At the end of the day,

1:26:47 > 1:26:50it's a cooking competition and the best cooks have gone through.

1:26:50 > 1:26:52That's the nature of the game. It's fine.

1:26:54 > 1:26:56I think this needs a wash.

1:26:56 > 1:26:58Maybe I should have done a safer bet today.

1:26:58 > 1:27:02I'll be the guy that got sacked for trying to serve seaweed!

1:27:02 > 1:27:03And that's all right, you know,

1:27:03 > 1:27:05that puts me in the annals of MasterChef history.

1:27:05 > 1:27:08"Oh, yeah! You're the seaweed guy!

1:27:08 > 1:27:10"Idiot." That'll be me.

1:27:14 > 1:27:17Well done, ladies. Semifinalists!

1:27:17 > 1:27:20It is beyond my wildest dreams.

1:27:20 > 1:27:23I'm speechless, which is quite rare, my children will tell you.

1:27:25 > 1:27:27SHE SINGS A HIGH NOTE

1:27:27 > 1:27:30That's the sound of Lesley gobsmacked.

1:27:30 > 1:27:32I can't begin to tell you how I feel.

1:27:32 > 1:27:34# MasterChef semifinalist! #

1:27:34 > 1:27:37I will never get over this moment.

1:27:37 > 1:27:40I want to just soak it up and remember it for ever.

1:27:40 > 1:27:42It's just so special.

1:27:42 > 1:27:44- Fish soup rocks!- Yeah.

1:27:44 > 1:27:45Yes! Fish soup!

1:27:46 > 1:27:52Next week, five new celebrities take on the challenge.

1:27:52 > 1:27:53Aw, come on, now, mate.

1:27:55 > 1:27:58- 25 minutes left. - You're having a laugh!

1:27:58 > 1:27:59Need more time, baby.

1:27:59 > 1:28:02- Are you stressing?- Yeah, mate.

1:28:02 > 1:28:04- Get me another one, quick, quick, quick!- Yes, sir.- Run!- I'm running.

1:28:08 > 1:28:09Please be cooked!

1:28:11 > 1:28:13There's some skilful cooking here, mate.

1:28:13 > 1:28:15Delicious.