0:00:04 > 0:00:08Sharpen your knives because we've got 20 great celebrities
0:00:08 > 0:00:10who want to show how good they are in the kitchen.
0:00:10 > 0:00:14Anything that makes you nervous and frightened is probably a good idea!
0:00:14 > 0:00:17They've filled stadiums, they've smashed records,
0:00:17 > 0:00:21they've performed in front of thousands of screaming fans.
0:00:21 > 0:00:23But can they cook?
0:00:23 > 0:00:27As long as I don't burn down the place, I'm a happy dude.
0:00:28 > 0:00:31I'm not competitive, I'm just a really bad loser.
0:00:31 > 0:00:33Who's going to be the cherry on the cake?
0:00:33 > 0:00:35Who's going to be the rotten egg?
0:00:35 > 0:00:37Get them in, we'll find out.
0:00:46 > 0:00:49These five celebrities are taking on
0:00:49 > 0:00:52the challenge to become the next MasterChef champion.
0:00:54 > 0:00:57But, at the end of the day, only the best will make it through.
0:00:59 > 0:01:00It's either going to go one way or the other.
0:01:00 > 0:01:03I'm either going to be clinical and get to the point,
0:01:03 > 0:01:04or I'm going to be a hot mess.
0:01:05 > 0:01:07I cook, but I'm about to find out
0:01:07 > 0:01:10whether people have been lying to me!
0:01:13 > 0:01:14You know what? I think they'll be excited
0:01:14 > 0:01:16by the flavours I bring to the table.
0:01:16 > 0:01:19There'll be salt, there'll be pepper.
0:01:19 > 0:01:20If you get the thumbs-up,
0:01:20 > 0:01:23that's bona fide, that's like, "Hey, baby!
0:01:23 > 0:01:24"Yeah, that's how I roll!"
0:01:26 > 0:01:28If I could get to grips with feeding a lot of people,
0:01:28 > 0:01:30that would be good. And, of course,
0:01:30 > 0:01:31my boss fed a lot of people
0:01:31 > 0:01:33once upon a time on a hillside, didn't he?
0:01:44 > 0:01:47Welcome to Celebrity MasterChef.
0:01:48 > 0:01:51This is a wonderful opportunity
0:01:51 > 0:01:55for you to show what cookery skill you have.
0:01:55 > 0:01:58If you've got talent, we'll find it, we'll push it.
0:01:59 > 0:02:02This, your first test, we call The Mystery Box.
0:02:02 > 0:02:06And we'd like for you to cook for us one great plate of food.
0:02:06 > 0:02:09It could be anything at all you want.
0:02:09 > 0:02:11Reveal your ingredients.
0:02:15 > 0:02:17Oh, come on, now, mate.
0:02:17 > 0:02:19Today's Mystery Box includes
0:02:19 > 0:02:23chicken, chickpeas,
0:02:23 > 0:02:25Stilton, puff pastry,
0:02:25 > 0:02:29mushrooms, spinach and pomegranate.
0:02:29 > 0:02:33The celebrities will also have use of a basic larder.
0:02:33 > 0:02:37Ladies and gentlemen, you've got 50 minutes, and off you go.
0:02:37 > 0:02:39This is a chicken.
0:02:44 > 0:02:48Actor Brian Bovell has been a familiar face on British TV
0:02:48 > 0:02:50for almost 40 years
0:02:50 > 0:02:54and appeared in hit films Secrets And Lies and Love Actually.
0:02:54 > 0:02:57I never really got into the, "And here's the recipe..."
0:02:57 > 0:03:00I've seen the shows, I've seen some fantastic shows.
0:03:00 > 0:03:01You know, "Can you do this?"
0:03:01 > 0:03:04And I'm just, like, "Boy, wow."
0:03:04 > 0:03:07But that's what I'm thinking, I need to maybe step it up a bit.
0:03:07 > 0:03:11I can hear people going, "Just do that, B, and put that there."
0:03:11 > 0:03:13I don't know.
0:03:14 > 0:03:16Brian, you cook at home?
0:03:16 > 0:03:20Well, I heat things, organic material,
0:03:20 > 0:03:21edible organic material,
0:03:21 > 0:03:23to the appropriate temperature.
0:03:23 > 0:03:28I serve, consume, cup of tea, box set.
0:03:28 > 0:03:30- That's me.- That's all you've got to do here now,
0:03:30 > 0:03:32- just take away the box set. - OK, cool.
0:03:33 > 0:03:35Brian has decided to go for the chicken.
0:03:35 > 0:03:37And he's smothered it with cayenne pepper
0:03:37 > 0:03:39and paprika and hot chilli sauce,
0:03:39 > 0:03:41and put the whole lot in the oven.
0:03:41 > 0:03:45It may result in a piece of chicken which is very, very tasty.
0:03:51 > 0:03:55Reverend Kate Bottley is best known for being an armchair critic
0:03:55 > 0:04:00on television's Gogglebox, and is now a regular on Songs Of Praise.
0:04:00 > 0:04:03I'm a fairly competent home cook.
0:04:03 > 0:04:05I'm not particularly swanky or posh,
0:04:05 > 0:04:07and we don't really eat out very much,
0:04:07 > 0:04:09certainly not on a vicar's salary.
0:04:11 > 0:04:12You're our second vicar.
0:04:12 > 0:04:14We, of course, had Reverend Richard Coles on here
0:04:14 > 0:04:17- last year.- We're like buses - you wait for a vicar for ages,
0:04:17 > 0:04:18and then two come along at once.
0:04:18 > 0:04:21- Have you got faith?- Well, there wasn't loaves and fishes
0:04:21 > 0:04:22in that box so, you know,
0:04:22 > 0:04:25I don't know what a girl's supposed to do, really.
0:04:27 > 0:04:29Kate's making chicken with pesto.
0:04:29 > 0:04:31She made her own pesto, which is really good.
0:04:31 > 0:04:32She's doing some creamed spinach
0:04:32 > 0:04:34which I'm really, really pleased about.
0:04:34 > 0:04:35That's fantastic.
0:04:35 > 0:04:38But then she's decided to do a fig tart as well, which is
0:04:38 > 0:04:42not necessary. I'd rather her put all her energies into one dish
0:04:42 > 0:04:45and do it well, rather than doing two dishes badly.
0:04:47 > 0:04:49You're halfway. You're halfway.
0:04:49 > 0:04:51You've got 25 minutes left, please.
0:04:51 > 0:04:52You're having a laugh!
0:04:55 > 0:04:59Legendary singer and actress Patti Boulaye hit the big time
0:04:59 > 0:05:03on talent show New Faces in 1978,
0:05:03 > 0:05:05after treading the boards in the West End.
0:05:07 > 0:05:10When I first learned to cook, I was ten.
0:05:10 > 0:05:11I'm the seventh of nine children.
0:05:12 > 0:05:16My mother insisted all her children take turns in cooking.
0:05:16 > 0:05:19I mean, there was a household of 15 to cook for, at the age of ten.
0:05:20 > 0:05:23Patti's taken some chicken and mixed it with egg and flour.
0:05:23 > 0:05:27But then, she's fried it in a pan, and then she put raw vegetables in.
0:05:28 > 0:05:32- What are you going to serve it with? - Um, well, on its own, really.
0:05:32 > 0:05:34Usually, I'd cook rice.
0:05:34 > 0:05:39- Right.- But, right now, I'm on a diet cos I've got a show to do,
0:05:39 > 0:05:42so I'm trying to get into my costume which I've not been able to.
0:05:42 > 0:05:43So, that's all you're getting today.
0:05:43 > 0:05:45All right, all right. You're on a diet, so we're going to
0:05:45 > 0:05:47- eat what you're eating.- Absolutely.
0:05:50 > 0:05:53- You look like you're sort of already done.- Yes.
0:05:53 > 0:05:56But you've got 20 minutes left of cooking time to go.
0:05:56 > 0:05:58- Oh.- You've made us lunch already?
0:05:58 > 0:05:59Yes!
0:06:06 > 0:06:11Singer Jaymi Hensley is a member of boyband Union J
0:06:11 > 0:06:14who stormed the charts with four top-ten singles.
0:06:16 > 0:06:18I am a panicker. I flap.
0:06:18 > 0:06:20Everything goes dark, I get ringing in my ears.
0:06:20 > 0:06:23So, that's going to be my biggest challenge,
0:06:23 > 0:06:27that I really don't do well under pressure.
0:06:30 > 0:06:33Jaymi's got a breast of chicken which he's going to fry.
0:06:33 > 0:06:36He's making himself potato-grated rosti
0:06:36 > 0:06:38with leeks and onions through it, that's good.
0:06:39 > 0:06:42- OK.- And he's making himself some creamed spinach.
0:06:44 > 0:06:46That's a really good place to start.
0:06:50 > 0:06:52- How much cooking do you do? - Not a lot.
0:06:52 > 0:06:54I live on the road a lot, being in a band, and growing up,
0:06:54 > 0:06:57I was so busy with going to stage school and stuff like that,
0:06:57 > 0:06:59that I didn't ever have the sit-down meals and do that.
0:06:59 > 0:07:02So, it's something I've always wanted to do in life.
0:07:02 > 0:07:05And what better way to do it than to chuck it in front of you?
0:07:11 > 0:07:14Comedian Abdullah Afzal is best known for his role
0:07:14 > 0:07:16in the TV comedy Citizen Khan,
0:07:16 > 0:07:19and this year made his feature film debut.
0:07:21 > 0:07:24I don't like someone saying to me that you're not good enough
0:07:24 > 0:07:26to carry on in the competition. That'll make me cry,
0:07:26 > 0:07:29then my wife will laugh at me and say, "You're not a real husband."
0:07:29 > 0:07:31That's how she talks!
0:07:32 > 0:07:34- What are you making?- Roasted chicken
0:07:34 > 0:07:36with, er, some herbs and stuff in it.
0:07:36 > 0:07:38But I've marinated it in yoghurt as well,
0:07:38 > 0:07:41cos when my dad used to make a roast on a Sunday,
0:07:41 > 0:07:43he used to make a tikka masala roast.
0:07:43 > 0:07:45So, I tried to make that.
0:07:45 > 0:07:46What are you making right now?
0:07:46 > 0:07:50I'm trying to make a garlic sauce but it's like a thick milkshake.
0:07:51 > 0:07:54Add a bit more of this. This is really bad, but what can I do?
0:07:55 > 0:07:59Raw garlic milk sauce, with cream lemon chicken?
0:07:59 > 0:08:01I don't know if it's cooked.
0:08:02 > 0:08:07- Give it a few more minutes. - You have just five minutes.
0:08:07 > 0:08:08Only five minutes.
0:08:11 > 0:08:14Oh, it's burnt to a crisp.
0:08:22 > 0:08:23Oh, I'm shaking like crazy!
0:08:23 > 0:08:2560 seconds!
0:08:25 > 0:08:26Plate up, come on!
0:08:28 > 0:08:30I need more time, baby.
0:08:31 > 0:08:34Oh, mate, what have I done! Oh, no!
0:08:38 > 0:08:40Time is up. Stop.
0:08:46 > 0:08:50First up is showbiz legend Patti...
0:08:52 > 0:08:54..who fried her chicken with eggs,
0:08:54 > 0:08:57along with mushrooms, carrots, spinach,
0:08:57 > 0:09:01chilli and pistachios, and served them with a fig garnish.
0:09:01 > 0:09:04The figs are there because you got nervous.
0:09:04 > 0:09:08Well, I was just waiting, and I thought, "Do something!"
0:09:13 > 0:09:14Why did you put sugar in there?
0:09:14 > 0:09:18Oh, it's just a little...give it a bit of sweet-and-sour taste.
0:09:18 > 0:09:22All right, look, it's unusually sweet, but your chicken is moist,
0:09:22 > 0:09:25and the vegetables are soft, maybe a little overcooked,
0:09:25 > 0:09:29but all their flavours are making a decent-flavoured stew.
0:09:29 > 0:09:31OK.
0:09:31 > 0:09:34The flavours are OK. As Gregg says, it's very, very sweet.
0:09:34 > 0:09:36But there's not a lot to it.
0:09:36 > 0:09:38It could be a bit more vibrant.
0:09:38 > 0:09:40OK.
0:09:41 > 0:09:45Oh, dear! I don't know if he thought it was too sweet, or whatever,
0:09:45 > 0:09:49but, I mean, I tasted it, I thought it was quite good!
0:09:53 > 0:09:55God, this is so scary.
0:09:56 > 0:10:01Boyband member Jaymi has served thyme-roasted chicken breast
0:10:01 > 0:10:05on a potato, leek and onion rosti, with creamed spinach.
0:10:08 > 0:10:10Mm.
0:10:13 > 0:10:15Your chicken breast is really well-cooked
0:10:15 > 0:10:17and really well-flavoured.
0:10:17 > 0:10:20It's soft, it's moist, it's seasoned and it's got a hint of thyme.
0:10:20 > 0:10:22That's really nice.
0:10:22 > 0:10:24Your spinach is nice.
0:10:24 > 0:10:26Your rosti is a disaster.
0:10:26 > 0:10:29Yeah. A shocking disaster.
0:10:29 > 0:10:31- Oily, burnt, yeah. - But your ideas were sound.
0:10:31 > 0:10:33OK. Thanks.
0:10:33 > 0:10:34Phew!
0:10:34 > 0:10:37Jaymi, you've got a decent palate. It's not the finished article.
0:10:37 > 0:10:40- No.- But you'll be OK.- Thank you.
0:10:43 > 0:10:45I managed to actually pull something together.
0:10:45 > 0:10:48I can only hope to now go onwards and upwards.
0:10:48 > 0:10:50And, yeah, I've got my eye on the prize.
0:10:52 > 0:10:57Comedian Abdullah roasted his chicken in double cream, chilli,
0:10:57 > 0:11:01paprika and lemon, and served it with potatoes,
0:11:01 > 0:11:04carrots and a milky garlic sauce.
0:11:08 > 0:11:11Your chicken leg and thigh is undercooked.
0:11:11 > 0:11:13- Yep.- Your breast is just cooked.
0:11:13 > 0:11:15- Yeah.- Because you didn't have enough time.
0:11:15 > 0:11:18- I didn't.- It was only in the oven for 20 minutes.- I know.
0:11:21 > 0:11:24Your sauce, you have lumps of uncooked flour.
0:11:24 > 0:11:27- Yeah.- You have lumps of uncooked garlic.- Yeah.
0:11:27 > 0:11:29And, to add insult to injury,
0:11:29 > 0:11:32- then you put hot chilli sauce inside it.- Yeah.
0:11:32 > 0:11:35This dish, really, it started badly.
0:11:35 > 0:11:38The middle wasn't great. And then it kind of fell away at the end.
0:11:38 > 0:11:39Yeah, yeah.
0:11:41 > 0:11:44I hope that dish doesn't stay stuck in their minds
0:11:44 > 0:11:47because that's not me, that's not my cooking.
0:11:47 > 0:11:50But the next round, I'm going to have to nail it.
0:11:57 > 0:12:00Actor Brian has served two dishes.
0:12:00 > 0:12:04Paprika and chilli-spiced chicken, served with chickpeas, spinach,
0:12:04 > 0:12:08mushrooms and pistachios, with mash.
0:12:08 > 0:12:12And a dessert of blended pomegranate with figs.
0:12:12 > 0:12:14Did you just take the whole pomegranate
0:12:14 > 0:12:16and blend the whole pomegranate up?
0:12:17 > 0:12:19I washed it first.
0:12:19 > 0:12:20You washed it first?
0:12:20 > 0:12:21Yeah.
0:12:21 > 0:12:23Let's focus on the chicken.
0:12:28 > 0:12:32You've got a sweet smokiness with a little bit of heat
0:12:32 > 0:12:36on chicken flesh that is really nice and moist and soft.
0:12:36 > 0:12:38Oh, thanks. Thank you.
0:12:38 > 0:12:42Your chickpeas with the mushrooms and the spinach and pistachio nut,
0:12:42 > 0:12:43whether by design or mistake,
0:12:43 > 0:12:46actually are quite tasty because you get the juice
0:12:46 > 0:12:49from the chicken mixing up with those chickpeas, and that works.
0:12:49 > 0:12:52Your potatoes are undercooked.
0:12:52 > 0:12:56They're hard. And I've never ever in my life been confronted with
0:12:56 > 0:12:59a whole pomegranate mashed up and served on a plate.
0:13:04 > 0:13:06It's given me a little confidence now.
0:13:06 > 0:13:09I'm like, "Yeah, man, cook, baby."
0:13:09 > 0:13:11My chicken, my chicken was on point.
0:13:11 > 0:13:12My chicken was on point!
0:13:12 > 0:13:16The pomegranate, it was just panic-granate.
0:13:20 > 0:13:24Last up is Reverend Kate, who also made two dishes.
0:13:24 > 0:13:27Chicken stuffed with Stilton and blue-cheese pesto,
0:13:27 > 0:13:29topped with leeks and mushrooms
0:13:29 > 0:13:31and served with garlic crostini,
0:13:31 > 0:13:35spinach puree and a chicken-mustard sauce.
0:13:35 > 0:13:38And a fig and honey tartlet topped with almonds,
0:13:38 > 0:13:41and served with a vanilla custard.
0:13:47 > 0:13:49The skin on the chicken is crispy and bubbly
0:13:49 > 0:13:52like the crackling of pork, and that's fantastic.
0:13:52 > 0:13:55Your sauce is well reduced and full of flavour, and tastes of chicken.
0:13:55 > 0:13:58Your toast is actually tasting of garlic, which is brilliant,
0:13:58 > 0:14:00and it's toasted properly.
0:14:00 > 0:14:02And a really lovely, rich puree. I think you can cook.
0:14:02 > 0:14:04Oh, thank you.
0:14:04 > 0:14:07- I really do. Fig tart and custard, sir?- Certainly.
0:14:07 > 0:14:10- Yes, OK, thank you.- Certainly.- Yes.
0:14:15 > 0:14:18You've got an embarrassment of riches here, haven't you?
0:14:18 > 0:14:21You've got honey sweetness, you've got natural juicy figs,
0:14:21 > 0:14:23lovely, fluffy puff pastry,
0:14:23 > 0:14:27and a custard that's got enough vanilla in it to sink a battleship.
0:14:27 > 0:14:29Yeah, you're a cook, Kate.
0:14:29 > 0:14:31That's really kind, thank you.
0:14:33 > 0:14:35Oh, my word!
0:14:35 > 0:14:38I'm glad I had a little bit of help from above.
0:14:38 > 0:14:39I prayed to St Lawrence before I went out,
0:14:39 > 0:14:41and he's the patron saint of cooking.
0:14:41 > 0:14:44So perhaps it was St Lawrence that saw me right.
0:14:45 > 0:14:48That was good. However, next round,
0:14:48 > 0:14:51all of you are going to go and work and do a shift
0:14:51 > 0:14:53in a professional restaurant kitchen.
0:14:53 > 0:14:55I wish you the best of luck.
0:14:55 > 0:14:57God help them.
0:14:57 > 0:14:58Off you go, contemplate that.
0:14:58 > 0:15:00Come on, guys.
0:15:15 > 0:15:17It's early morning,
0:15:17 > 0:15:19and the celebrities have been split into two groups.
0:15:21 > 0:15:25They're about to enter the world of the professional chef.
0:15:25 > 0:15:31Jaymi, Abdullah and Patti will be working at The Game Bird
0:15:31 > 0:15:34in St James's, which is in its first week of trading.
0:15:34 > 0:15:39Its traditional British dishes are prepared under the supervision of
0:15:39 > 0:15:42Gordon Ramsay protoge James Durrant.
0:15:44 > 0:15:46Hi, guys, and welcome to the kitchen.
0:15:46 > 0:15:48We opened five days ago, so there's a lot to do.
0:15:48 > 0:15:51- Oh, God!- Huge reputations to build, so there's a lot at stake.
0:15:51 > 0:15:53Are you sure you're ready for us?
0:15:54 > 0:15:58Not sure about that at all. But, yeah, we will be, we will be, yeah.
0:15:58 > 0:15:59All right, thank you.
0:15:59 > 0:16:01Oh, dear.
0:16:01 > 0:16:04I'm not going to jeopardise the standards for anybody.
0:16:04 > 0:16:06I think that's the big thing for me, is that, actually,
0:16:06 > 0:16:08we have a level that we want to cook to,
0:16:08 > 0:16:11and it doesn't matter who's doing that cooking,
0:16:11 > 0:16:12it has to hit that level.
0:16:13 > 0:16:16In service, Patti will be responsible
0:16:16 > 0:16:18for a starter of seared scallops.
0:16:18 > 0:16:20It's not as fast as you.
0:16:20 > 0:16:23I've been doing it a few more years.
0:16:24 > 0:16:28They're served with roasted, raw and pureed cauliflower,
0:16:28 > 0:16:33smoked cod's roe, samphire, and sea purslane herbs.
0:16:35 > 0:16:38The most important thing about this is the pan temperature, OK?
0:16:38 > 0:16:41If we've not got smoke coming off there, the scallops will boil,
0:16:41 > 0:16:42so, a smoking hot pan.
0:16:43 > 0:16:45Once we start getting a little bit of colour on them,
0:16:45 > 0:16:47we're going to turn them.
0:16:49 > 0:16:51Separate pan. A little bit of butter.
0:16:51 > 0:16:52And the samphire.
0:16:54 > 0:16:56I can't really prep anything beforehand?
0:16:56 > 0:16:59Everything's got to be last minute with this,
0:16:59 > 0:17:02everything's got to be last minute. And now, we're ready to plate up.
0:17:05 > 0:17:07- Roasted cauliflower.- OK.
0:17:07 > 0:17:09Smoked cod's roe. OK?
0:17:10 > 0:17:12Samphire.
0:17:13 > 0:17:15We finish it with a lovely, fresh gremolata.
0:17:18 > 0:17:21- OK? You happy with that? - Wow! It looks fantastic.
0:17:21 > 0:17:24- Is there any questions? - No, I just have to do it.
0:17:24 > 0:17:26I don't know that I can get it to look like this.
0:17:26 > 0:17:29I'm... Oh, gosh!
0:17:29 > 0:17:31OK. It's a work of art.
0:17:32 > 0:17:35Over on mains, Abdullah is in charge of the cod.
0:17:35 > 0:17:37So, we want to get a real nice colour,
0:17:37 > 0:17:39nice golden-brown colour on top of that cod.
0:17:39 > 0:17:42Which is served on a bed of onion emulsion,
0:17:42 > 0:17:45with potatoes and morel mushrooms,
0:17:45 > 0:17:47and dressed with wild garlic.
0:17:47 > 0:17:49This is one of our most important dishes on the menu.
0:17:49 > 0:17:52There's no hiding from the fact that our fish has to be cooked
0:17:52 > 0:17:54to perfection. The seasoning has to be immaculate.
0:17:54 > 0:17:57You know, simple dishes like that where it's all about ingredients,
0:17:57 > 0:18:00then the cooking has to be at the highest level.
0:18:02 > 0:18:03We need to keep that butter
0:18:03 > 0:18:05at the temperature where it's going to foam.
0:18:05 > 0:18:07If it gets too hot, it's going to burn.
0:18:07 > 0:18:09If it gets too cold, it's going to boil.
0:18:12 > 0:18:14That's going to take three or four minutes in the oven, now.
0:18:14 > 0:18:17The garlic's come out of the grill, we've not really cooked it,
0:18:17 > 0:18:19we've just slightly wilted it. If you have a good smell, yeah,
0:18:19 > 0:18:22you can see it's just released all the flavour from there
0:18:22 > 0:18:24by just warming it through slightly. OK?
0:18:27 > 0:18:31Really carefully, squeeze the lemon juice, OK?
0:18:33 > 0:18:35Make sure you get plenty of sauce in there.
0:18:37 > 0:18:40And we finish with the wild garlic leaves.
0:18:40 > 0:18:42- And there we have it.- Wow.
0:18:42 > 0:18:44It looks amazing.
0:18:44 > 0:18:46When do I get to try making it myself?
0:18:46 > 0:18:49Ha! We've got an hour until service starts.
0:18:49 > 0:18:52- So, the first time I make it is when someone actually asks for it?- Yes.
0:18:55 > 0:18:57All right! Okey-doke!
0:18:59 > 0:19:01I think there's a lot to remember, to be honest.
0:19:01 > 0:19:02The order of the dish.
0:19:02 > 0:19:05I don't know, I'll be honest, I've forgotten completely.
0:19:05 > 0:19:09But what I do know is that there's fish, there's potato.
0:19:11 > 0:19:15Jaymi will be tasked with recreating the restaurant's signature dish -
0:19:15 > 0:19:17The Game Bird.
0:19:17 > 0:19:22Pigeon breasts served with fondant potatoes, parsnips, wild mushrooms,
0:19:22 > 0:19:25blackberries and a parsnip puree.
0:19:25 > 0:19:29- A nice, even colour all the way around.- Yeah.- On that, OK?
0:19:30 > 0:19:33The pigeon's going to take about four to five minutes, tops.
0:19:33 > 0:19:35We want to serve it nice and pink.
0:19:35 > 0:19:38- I thought you said 45! - No, four to five, yeah.
0:19:39 > 0:19:44The dish is served with the pigeon legs glazed in a pigeon reduction.
0:19:45 > 0:19:50And a hip flask of pigeon consomme, made with sloe gin.
0:19:50 > 0:19:52If you boil that too much and it goes all over the place,
0:19:52 > 0:19:55- you're going to lose that clarity. - Right.
0:19:55 > 0:19:58Everything's got to be hot. There's a lot of elements on that plate.
0:20:03 > 0:20:05Yeah, it's a difficult dish, that one.
0:20:05 > 0:20:07There we have, The Game Bird.
0:20:07 > 0:20:10- Amazing.- How do you feel about that? - I'm excited.
0:20:10 > 0:20:12I'm nervous, but...
0:20:13 > 0:20:16You've just got to be methodical with it, haven't you? You know what I mean?
0:20:16 > 0:20:19There's a lot going on. It's the signature dish.
0:20:19 > 0:20:21There's going to be a lot, I think.
0:20:23 > 0:20:26Yeah, I'm slightly panicked. It's just making sure that it's right.
0:20:26 > 0:20:28I don't want to let them down. I massively want to impress.
0:20:36 > 0:20:38That is insane!
0:20:41 > 0:20:42Over in Mayfair,
0:20:42 > 0:20:48Brian and Kate have also started to prep for lunch at Jamavar,
0:20:48 > 0:20:50where contemporary Indian cuisine
0:20:50 > 0:20:55is prepared under the supervision of executive chef Rohit Ghai.
0:20:57 > 0:20:59Whoever works in my kitchen,
0:20:59 > 0:21:02they have to be very disciplined
0:21:02 > 0:21:05and of course they have to follow the recipe very strictly.
0:21:05 > 0:21:10Kate has been tasked with cooking the popular pork terrine.
0:21:10 > 0:21:12You have to cook this on a slow heat.
0:21:12 > 0:21:15- OK.- Don't forget.- Slow heat. - With a nice, crispy texture.
0:21:15 > 0:21:17- Right.- On both sides.- OK.
0:21:18 > 0:21:24The pork is served with fried quail's egg, masala scrambled egg,
0:21:24 > 0:21:26garlic pickle and a masala puff.
0:21:28 > 0:21:32So the quail egg needs to be cooked as per the perfection.
0:21:32 > 0:21:34Make sure it won't be overcooked.
0:21:34 > 0:21:37It's one of the hardest things is to fry an egg. Every knows that.
0:21:37 > 0:21:40Let me show you how to dress the plate.
0:21:42 > 0:21:45Little amount of the garlic pickle.
0:21:45 > 0:21:49When your pork's ready, it will come next to the pickle.
0:21:49 > 0:21:53- Got it.- Quenelle of masala... - Quenelle, yeah.
0:21:53 > 0:21:54..egg on top.
0:21:55 > 0:21:57- OK?- Yeah. Yeah, yeah, yeah.
0:21:57 > 0:21:59Yeah. It's the egg I'm worried about.
0:21:59 > 0:22:01Quail egg.
0:22:02 > 0:22:06The final element is the masala puff.
0:22:08 > 0:22:12And I want all the dishes, all the plates, to be like this.
0:22:12 > 0:22:14- OK.- Yeah? And you have to be very quick.
0:22:14 > 0:22:16Yeah, I will do my absolute best.
0:22:19 > 0:22:22I'm hoping I can do it justice. I want to do well for him
0:22:22 > 0:22:25cos he seems really nice and this is his business, and if I mess it up,
0:22:25 > 0:22:27he might not get any repeat custom.
0:22:27 > 0:22:30I don't want to be the person that ends someone's business.
0:22:30 > 0:22:32That would be a bad day, wouldn't it?
0:22:32 > 0:22:37Brian has been stationed at the fiercely hot tandoor oven.
0:22:37 > 0:22:39Going to be 350 degrees centigrade.
0:22:39 > 0:22:41350?
0:22:41 > 0:22:44- Degrees centigrade.- Degrees? - Yes.- Centigrade.
0:22:44 > 0:22:47OK, all righty. I come from a hot country, originally.
0:22:47 > 0:22:49Tottenham.
0:22:49 > 0:22:53He's in charge of the yoghurt and chilli coated roast peppers,
0:22:53 > 0:22:56stuffed with purple potato and goat's cheese,
0:22:56 > 0:23:01served with mango chutney and a mint coriander puree.
0:23:02 > 0:23:05Make sure... The cooking needs to be as per perfection.
0:23:05 > 0:23:07- Right.- Don't burn.
0:23:07 > 0:23:09Is there a visual cue, do you know what I'm saying?
0:23:09 > 0:23:11That I look at it and go, "That looks good!"
0:23:11 > 0:23:14You will see it will turn to blackish spots.
0:23:14 > 0:23:17- OK.- And that's when you'll know, "Yeah, we're good to go."
0:23:20 > 0:23:22This is the raw mango chutney.
0:23:22 > 0:23:26- Chutney, right.- You have to make a nice quenelle.
0:23:26 > 0:23:27Right.
0:23:30 > 0:23:33Now we're talking, now we're cooking. What?!
0:23:34 > 0:23:36- Careful.- You just took it off with your hand like that?!
0:23:36 > 0:23:41- Yes.- OK.- Don't try it, always use the cloth.
0:23:41 > 0:23:45- Got you, got you.- OK. You need to cut it into two pieces.
0:23:45 > 0:23:48- Right.- You have to make a nice blob with that.
0:23:50 > 0:23:52Simple.
0:23:52 > 0:23:55You have to be very quick because the lunch is always very quick.
0:23:55 > 0:23:57- You know that very well.- OK. Right.
0:23:58 > 0:24:02This is a new thing for me, the tandoori, the oven one.
0:24:02 > 0:24:05So I've just got to make sure I don't burn anything today.
0:24:05 > 0:24:07You know, I just...
0:24:07 > 0:24:10"Actor burns down top restaurant in London."
0:24:10 > 0:24:12No, no, I don't think I can handle that headline.
0:24:12 > 0:24:14No, it's going to be fine.
0:24:17 > 0:24:21It's midday, and as the restaurants start to fill,
0:24:21 > 0:24:25the celebrities are bracing themselves for their first service.
0:24:25 > 0:24:28I am the quail's egg and the quail's egg is me.
0:24:28 > 0:24:31I am at one with the quail's egg, the quail egg is me.
0:24:32 > 0:24:35In the oven, this cooked...
0:24:35 > 0:24:39You see them ticking over in their heads what they've got to do, the stages they've got to do it at.
0:24:39 > 0:24:42Which is fine for one dish, but when you get ten on, then another two,
0:24:42 > 0:24:44that's when it starts getting tough.
0:24:44 > 0:24:46I don't think they've any idea what's about to hit them.
0:24:46 > 0:24:48I think I'm going to be good,
0:24:48 > 0:24:51but we will tell when the people start ordering.
0:24:52 > 0:24:55I'll definitely be shaking, but it's lovely.
0:24:55 > 0:24:58Guys, listen up, please. We've got one celeriac, three scallops,
0:24:58 > 0:25:01main course, one cod, one risotto and two Game Bird, yes?
0:25:02 > 0:25:05- Can I have an answer, please, guys? - Yes, Chef!
0:25:07 > 0:25:09All three celebrities have orders,
0:25:09 > 0:25:13but Patti's three scallop starters must leave the kitchen first.
0:25:18 > 0:25:22Patti, more gentle on that samphire, that's frying.
0:25:22 > 0:25:25- It should be just nicely cooking, yeah? OK?- OK.- More gentle.
0:25:25 > 0:25:27- On the edge.- That's it.
0:25:27 > 0:25:28That's done, it's ready.
0:25:31 > 0:25:34You're not getting the heat in there. They're starting to boil.
0:25:34 > 0:25:36We'll start again. We can't use that.
0:25:36 > 0:25:38- No? Really?- Give me the pan.- OK. - Give me the pan.
0:25:38 > 0:25:41- We'll go again from the top, yeah? - OK.- Get your three portions.
0:25:41 > 0:25:44- Oil.- Get your three portions on the tray.- Three portions, OK.
0:25:44 > 0:25:46Let's go from the top.
0:25:46 > 0:25:47Like we said before. That's it.
0:25:47 > 0:25:50- Then we know which one went in first.- OK.
0:25:50 > 0:25:51Try not to move the pan around
0:25:51 > 0:25:54- too much cos you're going to lose the heat from the pan.- OK.
0:25:54 > 0:25:56So now turn it over in a clockwise manner.
0:25:56 > 0:25:58- Like that.- OK.
0:25:58 > 0:25:59Nicely roasted.
0:26:05 > 0:26:07Patti's made it to the pass,
0:26:07 > 0:26:10but she's now challenged with the difficult plating.
0:26:19 > 0:26:23- How is that?- Watch the panicking. We've got a line...
0:26:23 > 0:26:25- We've got a line and we've got a circle.- I know.- OK?
0:26:25 > 0:26:27- I'm going to do it better.- OK.
0:26:27 > 0:26:30- Start again. Everything's got to look the same.- OK.
0:26:32 > 0:26:33Final check on the plates,
0:26:33 > 0:26:36make sure we haven't got fingerprints anywhere,
0:26:36 > 0:26:37- nice and clean.- Yeah.- OK.
0:26:37 > 0:26:38Service!
0:26:40 > 0:26:43That was a baptism of fire.
0:26:43 > 0:26:45Right, check on, guys. Listen up, please.
0:26:45 > 0:26:47We've got three scallops, followed by one celeriac,
0:26:47 > 0:26:48follow two cod, one Game Bird.
0:26:48 > 0:26:52- Oui!- Yes, Chef.- Patti, the main thing, yeah, don't panic,
0:26:52 > 0:26:53slow it down,
0:26:53 > 0:26:56make sure you're 100% ready before you put the scallops in the pan, OK?
0:26:56 > 0:26:58- Right, Chef.- No panic.
0:26:58 > 0:27:00- Good man. Don't panic.- Service!
0:27:03 > 0:27:05With the first starters gone,
0:27:05 > 0:27:07the pressure is now on mains
0:27:07 > 0:27:11as Abdullah's two cod and Jamie's five pigeon orders
0:27:11 > 0:27:14have to be ready at the same time.
0:27:14 > 0:27:16I've got a million on at the minute.
0:27:18 > 0:27:19Stressed to the max.
0:27:21 > 0:27:25After that, guys, I want three birds and a cod.
0:27:25 > 0:27:29- That's a bit burnt that one, isn't it?- You've got the pan far too hot.
0:27:29 > 0:27:31Smoke coming off there, smell it.
0:27:31 > 0:27:33- Smell it.- Yeah.- OK, can you smell that? That's burnt.
0:27:33 > 0:27:35So we need to get rid of the pan, get a new pan on.
0:27:35 > 0:27:36Start again, OK?
0:27:41 > 0:27:44- Are you stressing, Abdullah? - Yeah, mate.
0:27:44 > 0:27:48I can't relax at all. But if I get flustered, then I'm finished.
0:27:48 > 0:27:50So I'm just trying to keep my head on the game.
0:27:50 > 0:27:52Put this under the salamander, I think.
0:27:52 > 0:27:54Sorry, guys, I'm just popping this in.
0:27:57 > 0:28:00We've got... I've got two fish ready, two cods ready.
0:28:00 > 0:28:03OK, two cod ready? How long is he going to be on his pigeon?
0:28:03 > 0:28:04I don't know.
0:28:07 > 0:28:09- How are you doing?- I don't know.
0:28:10 > 0:28:12OK... I need to carve my birds.
0:28:14 > 0:28:17Watch how much - you're leaving a lot of meat on the bone there.
0:28:17 > 0:28:18- Right, OK.- OK, yeah?
0:28:18 > 0:28:20Yes, Chef. Be careful. Tighter into the bone.
0:28:20 > 0:28:22That's fine. Well done. Well done.
0:28:25 > 0:28:27Coming to the pass.
0:28:27 > 0:28:29Is that what you're saying?
0:28:29 > 0:28:31Abdullah's ready to plate his cod,
0:28:31 > 0:28:35but Jaymi's complex pigeon dish is taking time.
0:28:40 > 0:28:43OK, Abdullah, nice cooking, nice even heat on there.
0:28:43 > 0:28:46- Thank you, Chef. - A quick wipe on there.
0:28:46 > 0:28:49It's hard work, but I'm getting the hang of it, I think.
0:28:49 > 0:28:51- How we doing, all right?- Yeah. - Watch that consomme, man.
0:28:51 > 0:28:54- Is it done? I've not put any... - That's fine. Sloe gin in.
0:28:56 > 0:28:58We need to be getting communication better...
0:28:58 > 0:29:01- Absolutely, Chef.- ..so we get things at the same time.
0:29:01 > 0:29:02We've got a problem -
0:29:02 > 0:29:04cod sat there going cold while we're still plating.
0:29:04 > 0:29:07You're doing really well. The pigeon cooking's perfect on this.
0:29:07 > 0:29:08- Thank you, Chef.- Well done.
0:29:08 > 0:29:11Let's get it quick as you can, come on. We've got five plates to go.
0:29:11 > 0:29:13- We don't want them cold.- Yeah.
0:29:15 > 0:29:17Slide along a bit and I'll go in the middle.
0:29:21 > 0:29:22Service!
0:29:24 > 0:29:26Service!
0:29:31 > 0:29:34This is the most stressful thing I've ever done, because people are
0:29:34 > 0:29:37paying a lot and I'm going to let the chef down, and stuff.
0:29:37 > 0:29:39Yeah, I want to smash it, if I'm honest.
0:29:39 > 0:29:43Back in Mayfair, service is also under way.
0:29:45 > 0:29:48And Kate has two pork terrines on the go.
0:29:54 > 0:29:57- SHE GASPS - Careful, yeah?
0:29:57 > 0:30:00Always use both hands, yeah? When you flip the pork.
0:30:02 > 0:30:03- Better?- That's it.
0:30:03 > 0:30:04There you go. Well done.
0:30:04 > 0:30:07I never thought a "well done" would feel so good!
0:30:09 > 0:30:12Next, she has to plate the egg garnishes.
0:30:12 > 0:30:15- Did you season the quail eggs? - Yes.- Perfect.
0:30:20 > 0:30:23- Just make a nice quenelle with the scrambled egg.- Yep.
0:30:25 > 0:30:26Oh!
0:30:34 > 0:30:35You have to work on the quenelle.
0:30:35 > 0:30:39- Yeah. Yeah, yeah, yeah.- Can you make it again for me, please?- Yeah.
0:30:41 > 0:30:42Let's start with another plate.
0:30:42 > 0:30:44Right, quenelle this bad boy.
0:30:44 > 0:30:47Can't believe my whole life is hanging on a quenelle.
0:30:49 > 0:30:51Aargh, it's still breaking!
0:30:53 > 0:30:54Aargh!
0:30:54 > 0:30:58- Hurry up, Kate. Hurry up, come on. - I can't get this quenelle, Chef.
0:30:58 > 0:30:59This is so tough.
0:31:05 > 0:31:06You stay there!
0:31:09 > 0:31:11- Is that better?- Yeah, that's good - better, better.
0:31:11 > 0:31:15- Thank you, Chef.- But you have to work hard.- Yeah, I'll get better.
0:31:15 > 0:31:17- I absolutely promise. - Service!
0:31:17 > 0:31:19Who would have thought that quenelling scrambled eggs
0:31:19 > 0:31:21could be as difficult as that?
0:31:21 > 0:31:25You're a hair's breadth from messing it up like you've never known,
0:31:25 > 0:31:26every single second.
0:31:28 > 0:31:30Oh, yeah!
0:31:30 > 0:31:32Brian is also ready for the pass
0:31:32 > 0:31:34with one of his tandoori pepper orders.
0:31:35 > 0:31:37There you go, sir.
0:31:37 > 0:31:40- Is that OK, sir? - It's not charred enough.
0:31:40 > 0:31:42- Right.- So can you get me another portion, please?
0:31:42 > 0:31:44- OK.- And quick, yeah?
0:31:44 > 0:31:45Yes, sir.
0:31:47 > 0:31:49It's not charred enough!
0:31:52 > 0:31:53It wasn't charred enough.
0:31:55 > 0:31:56Right, so three minutes...
0:31:58 > 0:32:00I'm going to leave it this time. Just leave it.
0:32:00 > 0:32:02Oh, this is the bit, do you know what I mean?
0:32:02 > 0:32:05The man's on you, making sure that you get it out there quick,
0:32:05 > 0:32:08but you're thinking, "Well, I don't want to undercook it,
0:32:08 > 0:32:11"otherwise he's going to send it back and I'll have to do it again."
0:32:11 > 0:32:12That looks more like it.
0:32:14 > 0:32:16Brian, how long?
0:32:16 > 0:32:17- 30 seconds.- Come on, hurry up, man.
0:32:17 > 0:32:20Yes, sir. When you're under the pressure of it...
0:32:22 > 0:32:25..that's when the mistakes could get made, isn't it?
0:32:31 > 0:32:33- Careful.- Yes, sir.
0:32:33 > 0:32:35Here, sir.
0:32:35 > 0:32:36It's more char-grilled this time.
0:32:36 > 0:32:39It's better than before, but I'm not happy with the quenelle.
0:32:39 > 0:32:42- You know?- All right, well... - That needs to be as per perfection.
0:32:42 > 0:32:44Can you make it again for me, please?
0:32:44 > 0:32:47- OK, the quenelle.- Do it - quick! - Oh, yeah, absolutely.
0:32:47 > 0:32:48Yes, sir. Yes, sir.
0:32:50 > 0:32:52He made it look so easy, man, before.
0:32:53 > 0:32:55Not easy.
0:32:56 > 0:32:59- Brian, how long are you going to be? - Ah, er...- Come on, talk to me!
0:32:59 > 0:33:0130 seconds. 30 seconds, sir.
0:33:01 > 0:33:03It's those little details, man.
0:33:03 > 0:33:06I mean, if you're at home, you ain't going to be worried about,
0:33:06 > 0:33:08"Oh, the plate ain't right and..."
0:33:08 > 0:33:09You're just ready to tear it down.
0:33:15 > 0:33:17Much better. Better than before, yeah?
0:33:17 > 0:33:20- Thank you, sir. Yes, thank you, sir. - Thanks a lot.- Thank you, Chef.
0:33:20 > 0:33:21Come on, service!
0:33:22 > 0:33:25Once you get into the flow of it and you send it off and he goes,
0:33:25 > 0:33:29"Yeah," that sense of achievement, it's sweet.
0:33:29 > 0:33:31Absolutely sweet.
0:33:34 > 0:33:36Back in St James's,
0:33:36 > 0:33:41Patti has successfully managed to sear scallops for seven orders.
0:33:41 > 0:33:45But now she has to prove she can deliver identical plates.
0:33:46 > 0:33:48Remember, straight line, yeah?
0:33:48 > 0:33:50OK, much better on the scallops this time around. Much nicer, yeah?
0:33:50 > 0:33:53- Yes, yes.- OK?- Thank you.
0:33:54 > 0:33:58Just take your samphire running down it - yeah, perfect.
0:33:58 > 0:34:00That's it, nice and evenly on with that.
0:34:00 > 0:34:02- Yes.- We're looking good.
0:34:02 > 0:34:04Amen to that!
0:34:04 > 0:34:06We're being shown up by Patti here, guys.
0:34:06 > 0:34:09Let's go, yeah? There's two of you, one of her,
0:34:09 > 0:34:11and she's smashing them out.
0:34:11 > 0:34:12You've done a fantastic job.
0:34:12 > 0:34:15- Well done.- Thank you, Chef. - OK, one more big service.
0:34:15 > 0:34:18Let's get someone to take this food, yeah? Go - ready?
0:34:18 > 0:34:19- YELLS:- Service!
0:34:22 > 0:34:24I'm so pleased to get thumbs up.
0:34:26 > 0:34:30It's wonderful! It's such an experience.
0:34:30 > 0:34:33It's just fantastic, it's just awesome!
0:34:34 > 0:34:37Jaymi, Abdullah, four Game Bird, three cod, please, guys, yes?
0:34:37 > 0:34:40- Yes, Chef! - With service drawing to a close,
0:34:40 > 0:34:43Jaymi and Abdullah are trying to clear their orders,
0:34:43 > 0:34:46but to impress Chef, they will have to communicate.
0:34:46 > 0:34:47You've got to talk together, please.
0:34:47 > 0:34:49I don't want a cod on the pass unless he's ready.
0:34:49 > 0:34:52Talk to each other, make sure you're working together, yeah?
0:34:52 > 0:34:53OK? We need the food out at the same time.
0:35:01 > 0:35:03- Backs, please. - Ah, I'm just putting it in the oven.
0:35:03 > 0:35:05Let me know when you're done, Jaymi.
0:35:05 > 0:35:08Yeah, I'm going to be about another minute or so until I...
0:35:08 > 0:35:10Oh, no, about two more minutes - I need to cut my birds.
0:35:10 > 0:35:11All right, mate.
0:35:13 > 0:35:16You've started to carve? Yes, Chef. Off the bones, yeah?
0:35:16 > 0:35:17Let's go.
0:35:18 > 0:35:20How long have you got left on the bird, mate?
0:35:20 > 0:35:23- Just cutting my last bits of meat. - Perfect timing. Let's go, yeah?
0:35:23 > 0:35:25Do you know what, that's probably
0:35:25 > 0:35:27the best cooking you've done all day.
0:35:28 > 0:35:31- Oh! I've just burnt my knuckle. - I'm not joking.- Yeah?
0:35:31 > 0:35:33They're almost bang on. Well done.
0:35:33 > 0:35:36- To the pass, to the pass. - To the pass, Chef!
0:35:36 > 0:35:39- Coming to the pass.- It's fine. OK, I think we can start.
0:35:50 > 0:35:52Abdullah, are you having a heart attack yet?
0:35:52 > 0:35:54- I'm all right, mate, now, to be honest.- All right.
0:35:54 > 0:35:57Would you be able to go home and make this dish tomorrow?
0:35:57 > 0:35:59Eh, have you seen me in the last hour?
0:35:59 > 0:36:02OK, we're much better on this time, guys, yeah?
0:36:02 > 0:36:04Yes, Chef. Keep them plates nice and clean.
0:36:04 > 0:36:06Beautiful cooking on that fish, Abdullah, well done.
0:36:06 > 0:36:09- Thank you, Chef.- OK, both, you need to start shouting service.
0:36:09 > 0:36:13- Let's get some waiters here.- We need waiters here soon, very soon!
0:36:13 > 0:36:15- A bit more than that, Jaymi, come on.- I need some waiters!
0:36:15 > 0:36:18- Service!- Oh, that sounds butch. - YELLS:- Service!
0:36:22 > 0:36:25- It's not easy.- It's not easy, no. I won't be doing it again,
0:36:25 > 0:36:26I'll tell you that much for free.
0:36:29 > 0:36:32- Ah, you've done a fantastic job. Well done.- Thank you. Cheers, Chef.
0:36:33 > 0:36:35Well done, mate.
0:36:35 > 0:36:37Mate, you had the hardest one, and you smashed it.
0:36:41 > 0:36:44Right at the end, me and Abdullah were really working well together,
0:36:44 > 0:36:46and we had a well-oiled ship, I think.
0:36:46 > 0:36:48But I'm not going to lie - it was really, really tough.
0:36:48 > 0:36:51I think I did really well, I'll be honest.
0:36:51 > 0:36:52I think I've learned a lot.
0:36:52 > 0:36:55I think I've showed a bit more of myself today.
0:36:55 > 0:36:59This is just one of the best, best experiences I could have.
0:36:59 > 0:37:02I just... I feel like, you know,
0:37:02 > 0:37:04I'm going to take off and fly like Mary Poppins.
0:37:06 > 0:37:09Service in Mayfair is also drawing to a close,
0:37:09 > 0:37:13and Kate's cooking the last of her pork terrines.
0:37:13 > 0:37:15Right, let's move this off, cos that's going to burn otherwise.
0:37:15 > 0:37:19Kate, doing better, is getting improved.
0:37:21 > 0:37:22Yes!
0:37:24 > 0:37:26Earlier, she was struggling with the quenelle,
0:37:26 > 0:37:28but now she's getting better and better.
0:37:28 > 0:37:31It's all about practice, to be honest.
0:37:32 > 0:37:35The amount of concentration it takes!
0:37:40 > 0:37:42- That's perfect. - Sorry, what was that?
0:37:42 > 0:37:44- That's what?- Perfect.- Yes!
0:37:44 > 0:37:46- Yes!- Table 50, yeah?
0:37:48 > 0:37:51- Very nice.- I just got a perfect!
0:37:51 > 0:37:54Who knew? Who knew that a perfect could means a much?
0:37:54 > 0:37:56It's just like... Oh, it's nuts...
0:37:56 > 0:37:58Honestly, it's nuts.
0:37:58 > 0:38:01Yeah, when you get it spot-on, it feels great. It feels great!
0:38:01 > 0:38:05- Right, new order - bharwan mirchi, for you.- Yes, Chef.
0:38:06 > 0:38:08Kate's managed to impress,
0:38:08 > 0:38:12and it's now down to Brian to finish service on a high
0:38:12 > 0:38:14and prove he's mastered the tandoor.
0:38:16 > 0:38:19It's not ready. There should be some dark little edges round it
0:38:19 > 0:38:21to make me know that the inside's cooked.
0:38:21 > 0:38:23Right, two more portions, yeah?
0:38:23 > 0:38:26- Two more...- Altogether, four portions. Bharwa chilli.
0:38:26 > 0:38:29Four portions, four portions.
0:38:29 > 0:38:31Brian is putting in a lot of effort,
0:38:31 > 0:38:33but I completely understand it's a new thing for him.
0:38:33 > 0:38:35And it's quite hot as well.
0:38:36 > 0:38:41You don't realise how quickly it can get to the level that you want.
0:38:44 > 0:38:46Get me another one - quick, quick, quick.
0:38:46 > 0:38:48- Run!- Yes, Chef. I'm running!
0:38:48 > 0:38:51- How long? Come on, talk to me. - Four portions...
0:38:51 > 0:38:53- I'm waiting for another three. - About 60 seconds.
0:38:53 > 0:38:54Am I allowed to help him?
0:38:56 > 0:38:58I'm sure this knife was sharper before I started.
0:38:59 > 0:39:01You can do this! We believe in you.
0:39:03 > 0:39:05Come on, hurry up, Brian, come on.
0:39:05 > 0:39:07Yes, it's coming, sir. It's coming, Chef.
0:39:07 > 0:39:0931 - on course for 31.
0:39:11 > 0:39:13There you go. That's it. That's it, my friend.
0:39:13 > 0:39:15- All done! - So, can we come back again?
0:39:15 > 0:39:18- Any time.- Hurrah!
0:39:20 > 0:39:22It was surprisingly fun.
0:39:22 > 0:39:24I know that sounds crazy, doesn't it?
0:39:24 > 0:39:26Cos it's, like, really busy and a bit chaotic.
0:39:26 > 0:39:29But I quite enjoyed it. Everything I cook from now on
0:39:29 > 0:39:32is going to have a quenelle on it - quenelle of baked beans,
0:39:32 > 0:39:34quenelle of porridge, quenelle of everything!
0:39:36 > 0:39:38That's amazing. Absolutely amazing.
0:39:38 > 0:39:41Well, it's a moving train, and you have to run up and jump on board
0:39:41 > 0:39:44because it's not going to stop for you.
0:39:44 > 0:39:46This is definitely going to go into the diary.
0:39:46 > 0:39:50Dear diary, today I cooked food at a top restaurant in town.
0:39:50 > 0:39:51Yeah, baby.
0:39:53 > 0:39:55Girlfriend, is it!
0:39:58 > 0:40:01- That was so much fun!- Wow. That was something else, wasn't it?
0:40:01 > 0:40:02That was something else.
0:40:29 > 0:40:33Welcome back. This round is all about you, it's about your food.
0:40:33 > 0:40:35And of course we've got high hopes.
0:40:37 > 0:40:40At the end of this, one of you is going to go home.
0:40:42 > 0:40:46One hour, two courses - of the best food you've ever cooked.
0:40:46 > 0:40:47Let's go.
0:40:57 > 0:40:59This time I feel a lot more confident
0:40:59 > 0:41:01cos I know what I'm doing.
0:41:01 > 0:41:05I feel like I didn't represent myself in the last round, at all,
0:41:05 > 0:41:09and I want to now show what I'm all about.
0:41:14 > 0:41:17I'm making fish pakoras to start with - that's made from cod.
0:41:17 > 0:41:19I've added a bit of ginger, a bit of spice, to it.
0:41:19 > 0:41:22- The main course is chicken karahi. - What's a karahi?
0:41:22 > 0:41:26Curry made from garlic, ginger, a bit of spice and yoghurt.
0:41:26 > 0:41:28Where do these dishes come from, where did you dream them up?
0:41:28 > 0:41:31These are the kind of dishes I grew up eating,
0:41:31 > 0:41:33and they were everyday food for us,
0:41:33 > 0:41:35so it's something I should be able to cook.
0:41:35 > 0:41:36So hopefully I do it justice.
0:41:38 > 0:41:41Abdullah had a really rocky start in the competition,
0:41:41 > 0:41:43but he's come back fighting, and I'm pleased.
0:41:53 > 0:41:55Patti, what are you cooking?
0:41:55 > 0:42:02I'm doing a starter of a tuna mix dip, and then lamb with yam,
0:42:02 > 0:42:03and it's going to be very hot.
0:42:03 > 0:42:05It's kind of African lamb with yam.
0:42:05 > 0:42:07What's a tuna dip?
0:42:07 > 0:42:10Tuna and vegetables and onion...
0:42:10 > 0:42:12- Is it tinned tuna?- Yes.
0:42:15 > 0:42:17As long as it's really tasty, I'll be very, very happy,
0:42:17 > 0:42:20but it doesn't seem like it's very complicated.
0:42:21 > 0:42:24I just hope that lamb stew's got bags of flavour.
0:42:26 > 0:42:28The time pressure is a worry.
0:42:28 > 0:42:31I think the first challenge, I was ready in 15 minutes.
0:42:33 > 0:42:36I have to time myself a bit better.
0:42:36 > 0:42:40If I'm humming, I'm calm.
0:42:40 > 0:42:43SHE HUMS
0:42:45 > 0:42:4725 minutes gone!
0:42:48 > 0:42:5035 minutes left.
0:42:54 > 0:42:57I'm absolutely terrified, absolutely terrified.
0:42:57 > 0:43:00Honestly, that's the thing that surprised me most about this,
0:43:00 > 0:43:02is I just thought, "Well, it's just cooking."
0:43:02 > 0:43:05But, seriously, this is one of the scariest things I've ever done,
0:43:05 > 0:43:06and I've given birth twice!
0:43:10 > 0:43:12Wow, you've got lots of stuff here.
0:43:12 > 0:43:15I know - I suddenly realised, maybe I've overstretched myself.
0:43:15 > 0:43:16Why so much?
0:43:16 > 0:43:19Because I really love food and I get really excited about cooking.
0:43:19 > 0:43:22And I'm a bit like a kid in a candy store and...
0:43:22 > 0:43:24I want to have a go at everything.
0:43:27 > 0:43:29She is going for crowd pleasers.
0:43:29 > 0:43:31All-day breakfast, but with a twist.
0:43:31 > 0:43:33How cool is this?
0:43:33 > 0:43:36Buckwheat pancakes, a quail's egg,
0:43:36 > 0:43:39which is going to be wonderful and rich but small and dainty
0:43:39 > 0:43:41and not too oversized, some black pudding -
0:43:41 > 0:43:44crispy on the outside, seasoned on the inside, wonderful -
0:43:44 > 0:43:47and then her own home-made brown sauce. Fantastic!
0:43:50 > 0:43:53Her main course - a lovely noisette of lamb, roasted,
0:43:53 > 0:43:54that's going to be pink on the inside -
0:43:54 > 0:43:57the fat has to be rendered really, really well.
0:43:57 > 0:43:58She's serving with aubergine,
0:43:58 > 0:44:01which have been roasted first and the flesh is taken out
0:44:01 > 0:44:03and mixed up with spices.
0:44:03 > 0:44:05And a sauce made with sloe gin.
0:44:05 > 0:44:07Oh, that smells good.
0:44:07 > 0:44:09It could be wonderful, if she gets it up in time.
0:44:09 > 0:44:13Guys, you have just 20 minutes left.
0:44:13 > 0:44:14Just 20 minutes.
0:44:22 > 0:44:25The pressure of the restaurant challenge got to me.
0:44:27 > 0:44:30It made me realise how difficult this can be,
0:44:30 > 0:44:33so today my head's all over the place.
0:44:40 > 0:44:42What are you making, my friend?
0:44:42 > 0:44:45I'm making you a Thai red curry, with a coconut jasmine rice,
0:44:45 > 0:44:48and then for dessert I'm making you a lychee and lime cheesecake
0:44:48 > 0:44:51- with a raspberry coulis.- Wow, OK.
0:44:51 > 0:44:53I'm doing a white chocolate and raspberry shard as well,
0:44:53 > 0:44:55marbled shard - if I have time to do that.
0:44:55 > 0:44:58I tried it last night and I was really behind by half an hour.
0:45:02 > 0:45:05Jaymi's really pushing himself, really pushing himself.
0:45:08 > 0:45:11I applaud that. As long as he doesn't push himself too hard
0:45:11 > 0:45:13that he can't get the job done.
0:45:14 > 0:45:16Just ten minutes left.
0:45:24 > 0:45:28- What are you making? - Um, sea bass, pan-fried,
0:45:28 > 0:45:30with some crushed potatoes.
0:45:30 > 0:45:33- Any sauce with your fish? - Yes, I'm going to go for...
0:45:33 > 0:45:38go for a salsa verde sauce, and a chocolate mousse.
0:45:38 > 0:45:41A chocolate mousse is a devilishly tricky thing.
0:45:41 > 0:45:43How many of these have you made before?
0:45:43 > 0:45:45Including now? About three.
0:45:49 > 0:45:51Brian's walking the classic tightrope.
0:45:51 > 0:45:53If he gets it right, fantastic.
0:45:53 > 0:45:56If he gets it wrong, it's a long way down to the bottom.
0:45:59 > 0:46:01I'm just hoping that I've done enough at least
0:46:01 > 0:46:04to be able to present something to the boys,
0:46:04 > 0:46:07and they can at least go, "Oh, yeah, you did this, oh, you did that,"
0:46:07 > 0:46:09cos I know, when it comes to taste, they're like ninjas,
0:46:09 > 0:46:11those two dudes.
0:46:11 > 0:46:13Oh, what?!
0:46:14 > 0:46:16Three minutes! Come on, push it.
0:46:17 > 0:46:19Three minutes.
0:46:26 > 0:46:28One minute left.
0:46:29 > 0:46:30Please be cooked.
0:46:36 > 0:46:38Time's up - stop!
0:46:39 > 0:46:41SHE SIGHS
0:46:44 > 0:46:46To stay in the competition,
0:46:46 > 0:46:50Jaymi's first dish is a chicken Thai red curry
0:46:50 > 0:46:52with chilli and green beans,
0:46:52 > 0:46:55served with coconut jasmine rice.
0:47:01 > 0:47:02I think that's absolutely lovely.
0:47:02 > 0:47:04HE SIGHS
0:47:04 > 0:47:06Your chicken is really soft,
0:47:06 > 0:47:10you've got that coconut cream creaminess,
0:47:10 > 0:47:11almost sweetness.
0:47:11 > 0:47:14It goes slightly bitter and then it goes hot.
0:47:14 > 0:47:17I think that's absolutely yummy.
0:47:19 > 0:47:21Your rice is cooked nicely - not too much coconut.
0:47:21 > 0:47:24- Yeah.- It's good, it's really good.
0:47:24 > 0:47:26Thanks.
0:47:26 > 0:47:30Jaymi's dessert is a lychee and lime cheesecake,
0:47:30 > 0:47:32served with a raspberry coulis
0:47:32 > 0:47:35and a marbled white chocolate and raspberry shard.
0:47:35 > 0:47:37Good-looking dish.
0:47:37 > 0:47:38Thank you.
0:47:43 > 0:47:46I really like this as well, Jaymi.
0:47:46 > 0:47:48It's beautifully light.
0:47:48 > 0:47:49The base is buttery.
0:47:49 > 0:47:54The flavour inside there is slightly citrus of lime and lychee.
0:47:54 > 0:47:56It's delicious.
0:47:56 > 0:47:59- Thanks.- However, the addition of that white chocolate makes it
0:47:59 > 0:48:01- too sweet.- OK.- I know that you're trying to show skill.
0:48:01 > 0:48:05That's great, I commend you for it, but you don't need it.
0:48:05 > 0:48:08Tasty stuff. Well done, you.
0:48:13 > 0:48:14I don't really know what to think.
0:48:14 > 0:48:17I wasn't expecting it. I was expecting it to be OK,
0:48:17 > 0:48:20but the feedback was incredible and, yeah, I'm...
0:48:20 > 0:48:22Shocked is the word.
0:48:24 > 0:48:30Brian's main course is peppered sea bass served with crushed potatoes,
0:48:30 > 0:48:32asparagus and a salsa verde.
0:48:41 > 0:48:44Wow. There is a lot of pepper on that fish.
0:48:44 > 0:48:48However, Brian, your fish is cooked really nicely,
0:48:48 > 0:48:53your potatoes are well seasoned and soft, your salsa verde is fantastic.
0:48:53 > 0:48:56As it should be - sharp, fragrant, lots of herbs.
0:48:56 > 0:48:58Really, really good.
0:48:58 > 0:49:00Thank you.
0:49:00 > 0:49:03Your presentation needs work,
0:49:03 > 0:49:06but your touch and your flavour combinations are really good, Brian.
0:49:06 > 0:49:08You don't need to be this nervous.
0:49:08 > 0:49:10- OK, cool!- All right?- Yeah.
0:49:10 > 0:49:14For dessert, Brian has made a chocolate mousse
0:49:14 > 0:49:16with a raspberry coulis.
0:49:24 > 0:49:26- Delicious.- OK, thank you.
0:49:26 > 0:49:30Pillow-ish, light, lovely, fluffy chocolate mousse,
0:49:30 > 0:49:33the taste of cocoa, not too rich, not too sweet.
0:49:33 > 0:49:34It's really good.
0:49:34 > 0:49:37Personally, and I know I'm in a minority,
0:49:37 > 0:49:39I'm not a huge fan of fruit and chocolate.
0:49:39 > 0:49:43- Right.- However, there's some skilful cooking here, mate.
0:49:43 > 0:49:44Thank you, man. Thank you.
0:49:44 > 0:49:48I can push my chest out again and say, "Yes, well, you know,
0:49:48 > 0:49:51"the lads liked it." So I'm definitely...
0:49:51 > 0:49:54walking in the right direction, in that sense.
0:49:55 > 0:49:59Reverend Kate's starter is her take on an all-day breakfast.
0:49:59 > 0:50:02Buckwheat maple syrup pancakes,
0:50:02 > 0:50:04served with black pudding, quail's egg,
0:50:04 > 0:50:08pancetta, mushrooms and her own brown sauce.
0:50:16 > 0:50:20We have got sweetness on that pancake, but only slight,
0:50:20 > 0:50:23we've got really crispy salty bacon, we've got a lovely little fried egg,
0:50:23 > 0:50:26we've got earthy black pudding.
0:50:26 > 0:50:28- I'm very, very impressed. - Thank you.
0:50:28 > 0:50:31The brown sauce is almost a brown sauce as we know,
0:50:31 > 0:50:32but almost a sort of fruity chutney.
0:50:32 > 0:50:36And it's sort of...earthy and sweet and sharp at same the time.
0:50:36 > 0:50:40- I think it's very, very good indeed. - Thank you.- I really do.- Thank you.
0:50:40 > 0:50:45Kate's main course is lamb noisette served with asparagus,
0:50:45 > 0:50:48aubergine puree, pan-fried gem lettuce,
0:50:48 > 0:50:51and a lamb reduction made with sloe gin.
0:50:53 > 0:50:55That's too rare.
0:51:01 > 0:51:03It's a really nice idea to cook that gem,
0:51:03 > 0:51:05give it some crispness and some juiciness,
0:51:05 > 0:51:08cos you've got a very sweet, sticky, but very lovely sauce.
0:51:08 > 0:51:10The aubergine gives it a Middle Eastern touch,
0:51:10 > 0:51:11which is a lovely, lovely idea.
0:51:11 > 0:51:13Your flavours are right, your ideas are right.
0:51:13 > 0:51:16That lamb just needs to be cooked a little bit more,
0:51:16 > 0:51:18and you've got a perfect dish, Kate.
0:51:18 > 0:51:21There's, like, a little chimp on my shoulder going,
0:51:21 > 0:51:23"Your lamb was undercooked, your lamb was undercooked."
0:51:23 > 0:51:26And I'm not hearing all the good things, so, yeah,
0:51:26 > 0:51:29I'm just really cross with myself because if I'd just left it in
0:51:29 > 0:51:31for another minute, it would have been perfect.
0:51:31 > 0:51:34Next up is Abdullah,
0:51:34 > 0:51:37who's made a starter of cod pakoras
0:51:37 > 0:51:39served with a mint coriander chutney.
0:51:46 > 0:51:50Your fish, with that crispy batter around the outside
0:51:50 > 0:51:52and your sour mint dip
0:51:52 > 0:51:54is really, really lovely.
0:51:54 > 0:51:56Your batter itself needs seasoning.
0:51:56 > 0:51:58- Yeah.- Cos it's just plain batter.
0:51:58 > 0:52:02I don't mind so much because there is buckets of flavour
0:52:02 > 0:52:03everywhere else.
0:52:03 > 0:52:05There is real mint sharpness,
0:52:05 > 0:52:09there is ginger and chilli heat pouring out of that dish.
0:52:09 > 0:52:11I think that's great.
0:52:12 > 0:52:16Abdullah's main is a karahi chicken curry, made with tomatoes,
0:52:16 > 0:52:20peppers and masala spice, accompanied by rice.
0:52:27 > 0:52:29Whose spice mix is that?
0:52:29 > 0:52:31- The garam masala?- Yeah.
0:52:31 > 0:52:33Home made. Cos that's ace!
0:52:33 > 0:52:35- Yeah?- That is properly, properly ace.
0:52:35 > 0:52:37It's spiced really nicely,
0:52:37 > 0:52:40there's a lovely bit of heat in the back of your throat,
0:52:40 > 0:52:44the chicken's still moist, sweet tomatoes in there, a bit of peppers.
0:52:44 > 0:52:46I want that spice mix.
0:52:47 > 0:52:52You have proved something to us today, I think, and to yourself.
0:52:52 > 0:52:54I really would like to see you keep going.
0:52:56 > 0:52:58I feel proud of myself.
0:52:58 > 0:53:03My family can sit and watch, and genuinely be proud, do you know?
0:53:03 > 0:53:07And that's something that I never thought I'd be able to achieve
0:53:07 > 0:53:10in MasterChef, so I'm absolutely over the moon.
0:53:12 > 0:53:17Finally, it's Patti, who's made a tuna, pepper and onion dip,
0:53:17 > 0:53:19served with creme fraiche and pitta bread.
0:53:27 > 0:53:32I like the crisp pitta bread with the salty, fishy tuna - I like that.
0:53:32 > 0:53:36And then I'm picking up sweet notes of peppers in there as well.
0:53:36 > 0:53:40- Don't think we need quite as much creme fraiche.- OK.
0:53:40 > 0:53:42I'm not a massive fan of tuna in a jar,
0:53:42 > 0:53:45but you've made it palatable, which is good.
0:53:45 > 0:53:49Patti's main course is lamb chops,
0:53:49 > 0:53:51served with a yam sauce
0:53:51 > 0:53:55with carrots, peas, rice and a chilli dip.
0:54:02 > 0:54:04I like the way you've cooked your lamb.
0:54:04 > 0:54:09I love this yam stew, because it's really salty and flavoursome,
0:54:09 > 0:54:12like a really good chicken stock.
0:54:12 > 0:54:14Your peas and carrots are incidental -
0:54:14 > 0:54:15I don't know why they're really there -
0:54:15 > 0:54:18but what I do like is that you've got lots and lots of scotch bonnets,
0:54:18 > 0:54:20which are ferociously hot,
0:54:20 > 0:54:23and the sesame oil with the rice and the chilli is really lovely.
0:54:23 > 0:54:26But it's all a little bit of a mixed mash,
0:54:26 > 0:54:30- and I don't know if it all comes together. - SHE WHIMPERS
0:54:31 > 0:54:33Well, I think I have done enough for the next round.
0:54:33 > 0:54:35I really believe that.
0:54:35 > 0:54:37But I know somebody has to go home.
0:54:39 > 0:54:42Oh, I just hope it's not me, because it's just been fantastic.
0:54:47 > 0:54:50These five are unrecognisable as the five cooks
0:54:50 > 0:54:52that entered this competition.
0:54:55 > 0:54:57Jaymi is my cook of the day.
0:54:57 > 0:54:59I thought Jaymi's food was outstanding.
0:54:59 > 0:55:02He's pushing himself, which is great.
0:55:02 > 0:55:06I'm impressed with Jaymi. Abdullah today really, really surprised me.
0:55:06 > 0:55:08He looks a completely changed man.
0:55:08 > 0:55:11He's obviously got a decent palate, and he's learning, yeah, yeah.
0:55:11 > 0:55:13Jaymi and Abdullah go through.
0:55:13 > 0:55:15We've now got a really difficult decision,
0:55:15 > 0:55:18because nobody made huge mistakes.
0:55:18 > 0:55:20One of those three is going to go home.
0:55:21 > 0:55:23I really wanted to push myself in this competition,
0:55:23 > 0:55:26and if I go through, I will continue to push myself.
0:55:26 > 0:55:29The creativity side of it, you know, it's really fun,
0:55:29 > 0:55:32and obviously I'd love to do more, yeah.
0:55:32 > 0:55:34I think it's spurred me on.
0:55:34 > 0:55:36Usually when I do things, I just think,
0:55:36 > 0:55:38"Oh, well, what will be will be,"
0:55:38 > 0:55:40but I don't want to go home.
0:55:53 > 0:55:54At the start of this, we said
0:55:54 > 0:55:57that one of you would be leaving the competition...
0:55:58 > 0:56:00..and we've made that decision.
0:56:01 > 0:56:03The celebrity leaving us..
0:56:08 > 0:56:09..is Patti.
0:56:12 > 0:56:13Thank you.
0:56:13 > 0:56:18# Goodbye! #
0:56:23 > 0:56:24I'm feeling very disappointed.
0:56:25 > 0:56:28I don't really know if I did myself justice,
0:56:29 > 0:56:31But I'm glad for everyone else.
0:56:33 > 0:56:35Well done. Well done.
0:56:35 > 0:56:37I'm chuffed. It's great.
0:56:37 > 0:56:40I had my bags packed, I'd already called a cab.
0:56:41 > 0:56:44I'm just over the moon. I really genuinely didn't think
0:56:44 > 0:56:47I'd ever, ever do well in this competition.
0:56:47 > 0:56:50I'm sure my family will watch this and be buzzing,
0:56:50 > 0:56:51and they'll be telling people,
0:56:51 > 0:56:54and I think that's what hits me and that's why I'm so proud.
0:56:54 > 0:56:58The thought of having to do that all again is just...
0:56:58 > 0:57:01It's crazy! I feel exhausted at just the thought of it,
0:57:01 > 0:57:03let alone the cooking of it.
0:57:03 > 0:57:06- Well done.- Well done, baby. Well done.
0:57:08 > 0:57:10On Friday night,
0:57:10 > 0:57:13the four celebrities are back to fight for a place
0:57:13 > 0:57:15in the semifinals.
0:57:16 > 0:57:17Seashells!
0:57:18 > 0:57:20Oh, that's disgusting.
0:57:22 > 0:57:24This is madness, man.
0:57:24 > 0:57:26You've tasted it enough now.
0:57:26 > 0:57:28If it's not ready now, it's not ready.
0:57:28 > 0:57:31- Abdullah's starting to annoy me. - SHE LAUGHS
0:57:36 > 0:57:39- Mmm.- It's so smooth, though. - It is smooth.- It's so smooth.
0:57:39 > 0:57:40It's so smooth.
0:57:41 > 0:57:45- That is quality cooking in very little time.- Bingo!