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