Episode 8

0:00:04 > 0:00:07Sharpen your knives, because we've got 20 great celebrities

0:00:07 > 0:00:10who want to show how good they are in the kitchen.

0:00:10 > 0:00:13I'm having the most fun I have had with my dog collar on

0:00:13 > 0:00:14in a long time.

0:00:14 > 0:00:18They've filled stadiums, they've smashed records,

0:00:18 > 0:00:20they've performed in front of thousands of screaming fans.

0:00:20 > 0:00:23But can they cook?

0:00:23 > 0:00:27I can't believe I'm here. I mean, I can't believe I'm still here.

0:00:28 > 0:00:31I don't want to mess it up now because the stakes are so high.

0:00:32 > 0:00:34Who's going to be the cherry on the cake?

0:00:34 > 0:00:37Who's going to be the rotten egg? Get them in, we'll find out.

0:00:44 > 0:00:47This week, the MasterChef heats have pitted

0:00:47 > 0:00:50five celebrities against each other.

0:00:50 > 0:00:51Argh, it's still breaking!

0:00:53 > 0:00:54Argh!

0:00:54 > 0:00:57Can you make it again for me, please?

0:00:57 > 0:00:59- OK, the quenelle.- Do it, quick! - Oh, yeah, absolutely.- Run!

0:00:59 > 0:01:02I've got a million on, at the minute.

0:01:02 > 0:01:05It's hard work, but I'm getting the hang of it, I think.

0:01:06 > 0:01:08We'll start again, we'll start again. We can't use that.

0:01:08 > 0:01:10- No, really?- Give me the pan. - OK.- Give me the pan.

0:01:12 > 0:01:16Last time, showbiz legend Patti Boulaye went home.

0:01:16 > 0:01:17Thank you.

0:01:17 > 0:01:22# Goodbye! #

0:01:22 > 0:01:28Now the remaining four are back to fight for a place in the semifinals.

0:01:28 > 0:01:30It's nerve-racking, but I'm ready

0:01:30 > 0:01:32and, hopefully, things can only go up from here,

0:01:32 > 0:01:34or they're going to come crashing down.

0:01:35 > 0:01:39This is uncharted territory that we're dealing with right now,

0:01:39 > 0:01:42so I look forward to the next challenge, whatever it may be.

0:01:42 > 0:01:45It's hard work and determination that got me here.

0:01:45 > 0:01:47I want to learn and I want to better myself.

0:01:47 > 0:01:51I'm not going to get this opportunity again.

0:01:51 > 0:01:55I'm pretty confident, but pride goes before a fall, doesn't it?

0:01:57 > 0:02:01- GREGG:- They've worked hard to get here. It's going to get tougher.

0:02:01 > 0:02:03The challenges are going to get bigger.

0:02:03 > 0:02:07Four celebs and just two semifinal places to give.

0:02:07 > 0:02:11The two last semifinal places of the year.

0:02:20 > 0:02:21Hiya.

0:02:22 > 0:02:25Welcome back. Good to see you four.

0:02:25 > 0:02:30I don't know whether you've noticed, but my mate is dressed for action.

0:02:30 > 0:02:32Oh, dear Lord.

0:02:33 > 0:02:37We call this round the Knowledge and Skills Test.

0:02:39 > 0:02:42What we want to do is we want to test your knowledge and your skills,

0:02:42 > 0:02:45but we'd also like to test you individually.

0:02:45 > 0:02:48So, we're going to ask you to step outside,

0:02:48 > 0:02:51and we're going to call you in one by one

0:02:51 > 0:02:53and see how good you truly are.

0:02:55 > 0:02:56Off you go.

0:02:56 > 0:02:58- See you soon. - Cheers.

0:02:58 > 0:03:01What am I going to do? Shall we run?

0:03:01 > 0:03:04- Shall we just go to the pub? - Taxi!

0:03:04 > 0:03:05Oh, dear!

0:03:08 > 0:03:10- Oh, can I go home yet? - It could be...

0:03:10 > 0:03:12- I'm a little bit shell-shocked, to be fair.- It could be...

0:03:12 > 0:03:15Well, the thing is, is I like the thought of us all going together,

0:03:15 > 0:03:17and now this is like divide and conquer, isn't it?

0:03:19 > 0:03:22OK, we now want to see what they know.

0:03:22 > 0:03:24I've got six different ingredients that I want them

0:03:24 > 0:03:27to identify, if they can. Peppers and chillies one side,

0:03:27 > 0:03:29shellfish the other.

0:03:30 > 0:03:36Here, you've got the much-loved Spanish Padron pepper.

0:03:36 > 0:03:39A little bit of oil, some salt, delicious.

0:03:39 > 0:03:44They should be able to identify this as a pepper, bell pepper.

0:03:44 > 0:03:47These, I mean, you love these because you find these

0:03:47 > 0:03:50in Thai dishes, and that is the bird's eye chilli.

0:03:50 > 0:03:54The seeds inside are very, very hot indeed, as is the flesh.

0:03:54 > 0:03:58I want them to be able to identify all three of these.

0:03:58 > 0:04:04Padron peppers, bell pepper and the bird's eye chilli.

0:04:04 > 0:04:05I agree.

0:04:05 > 0:04:07These shellfish, these are cockles.

0:04:07 > 0:04:08Our celebs may well have eaten these,

0:04:08 > 0:04:10but have they ever seen them in their shell?

0:04:10 > 0:04:12But they are cockles, not clams.

0:04:12 > 0:04:14This is a razor clam, all right?

0:04:14 > 0:04:18As in a cut-throat razor, that's why they were called a razor clam.

0:04:18 > 0:04:21These lovely things, obviously, are scallops,

0:04:21 > 0:04:25but they're smaller, and they're queenie scallops.

0:04:25 > 0:04:26I'd be happy if they say scallop.

0:04:26 > 0:04:28I mean, if we've got people coming on MasterChef

0:04:28 > 0:04:31and they don't know what a scallop looks like, we're in trouble.

0:04:34 > 0:04:38For the skills test, we want them to make tempura prawn,

0:04:38 > 0:04:40some tempura vegetables and a dipping sauce.

0:04:40 > 0:04:42- And you're going to give them 15 minutes?- Yes.

0:04:42 > 0:04:45First, we're going to make the batter, the tempura batter.

0:04:46 > 0:04:49I'm using half rice flour and half cornflour.

0:04:49 > 0:04:51It will work with either.

0:04:51 > 0:04:53I do both because I prefer the flavour of the rice flour

0:04:53 > 0:04:56and the texture of the cornflour.

0:04:56 > 0:04:59Soda water, it's aerated,

0:04:59 > 0:05:01and that means that your batter is a lot lighter.

0:05:03 > 0:05:05A couple of ice cubes, and a pair of chopsticks.

0:05:07 > 0:05:10The consistency, funnily enough, is a little bit thicker than milk.

0:05:10 > 0:05:13They're going to make a much thicker batter than that.

0:05:13 > 0:05:15Well, maybe they will, maybe they won't.

0:05:15 > 0:05:17It's all going to go horribly wrong.

0:05:19 > 0:05:21Now to prepare the prawns for the tempura.

0:05:21 > 0:05:24The easiest way to do it is to grab both of the legs together,

0:05:24 > 0:05:27and just pull them all to one side.

0:05:27 > 0:05:31And then, as you do that, you'll see that the shell starts to come away.

0:05:31 > 0:05:35And, with one deft move, all the shell comes off.

0:05:35 > 0:05:40There'd be nothing worse than trying to eat a prawn shell in batter.

0:05:40 > 0:05:42I'm going to take the stomach line out.

0:05:42 > 0:05:44If there's any. There's one.

0:05:45 > 0:05:47- It's gritty.- It is gritty.

0:05:47 > 0:05:50Yes, well, it's its intestine.

0:05:50 > 0:05:52I'd like to make sure they've all cleaned their prawn.

0:05:55 > 0:05:58Next, we want them to tempura two different vegetables.

0:05:58 > 0:06:04I have sweet potatoes, avocados, peppers, spring onions, cauliflower.

0:06:04 > 0:06:06Myself, I'm going to do sweet potato and avocado.

0:06:06 > 0:06:09Avocado tempura might sound a bit bonkers. I love it.

0:06:09 > 0:06:11I've never ever had tempura avocado.

0:06:13 > 0:06:15A dusting of flour on the vegetables.

0:06:15 > 0:06:17Make sure they're really well-coated.

0:06:19 > 0:06:21And then the prawns as well.

0:06:21 > 0:06:22Mm.

0:06:22 > 0:06:27It's really important they flour the prawns and the vegetables first

0:06:27 > 0:06:30before they go in the batter, really important,

0:06:30 > 0:06:32otherwise the batter will not stick.

0:06:34 > 0:06:36I think we're going to get a much thicker batter than that

0:06:36 > 0:06:39and they're not going to flour. You mark my words.

0:06:39 > 0:06:42Now, how long does a prawn cook for?

0:06:42 > 0:06:44Until it's pink.

0:06:44 > 0:06:48One. And the other thing is, when it floats to the top of a deep fryer,

0:06:48 > 0:06:50it usually means that it's cooked.

0:06:53 > 0:06:54Crispy as you like.

0:06:54 > 0:06:57Ah! Yeah, baby!

0:06:57 > 0:07:02If we get a prawn that looks like that, I'll be very impressed.

0:07:02 > 0:07:03And then the vegetables.

0:07:05 > 0:07:06Done.

0:07:06 > 0:07:08And now a dipping sauce.

0:07:09 > 0:07:10Vinegar,

0:07:10 > 0:07:11soy sauce.

0:07:16 > 0:07:19A couple of drops of sesame oil.

0:07:19 > 0:07:21Chillies in.

0:07:21 > 0:07:24A bit of zing, a bit of lime juice.

0:07:24 > 0:07:26The quantities don't really matter.

0:07:26 > 0:07:28It's about how you like the taste.

0:07:36 > 0:07:37Yeah.

0:07:43 > 0:07:45There we are. Skills test.

0:07:45 > 0:07:48Tempura prawns and vegetables with a dipping sauce.

0:07:48 > 0:07:49That's very pretty.

0:07:49 > 0:07:52But that is the lightest and most delicate of batters.

0:07:52 > 0:07:55You know you're not going to get that, don't you?

0:07:55 > 0:07:57You're going to get the equivalent of cod and chips out the chippy.

0:07:57 > 0:07:59Let's get the first one in.

0:07:59 > 0:08:02John, I've got my fingers crossed.

0:08:06 > 0:08:10First up is boyband Union J singer Jaymi Hensley.

0:08:10 > 0:08:12Stick your apron on, Jaymi.

0:08:12 > 0:08:16So far in the competition, despite struggling with timings...

0:08:16 > 0:08:18You've got 25 minutes left.

0:08:18 > 0:08:20You're having a laugh!

0:08:20 > 0:08:22..he has consistently impressed.

0:08:22 > 0:08:24Tasty stuff. Well done, you.

0:08:25 > 0:08:27I think hard work really pays off in this field.

0:08:27 > 0:08:30I think that the harder you work, the more you push yourself,

0:08:30 > 0:08:32the better the rewards are.

0:08:32 > 0:08:35That's just the ethos I've got going into it.

0:08:38 > 0:08:40Under this cloth are six ingredients.

0:08:40 > 0:08:44- OK.- We want you to write down what they are.

0:08:44 > 0:08:48- Yeah.- Right, you've got two minutes. Take your cloth off.

0:08:55 > 0:08:58There's definitely extra pressure having John and Gregg

0:08:58 > 0:09:01just watch your every move, and it being just a one-on-one situation,

0:09:01 > 0:09:04because I think there's nowhere to hide.

0:09:04 > 0:09:07I'm just going to work on the challenge with open arms,

0:09:07 > 0:09:09and hope for the best.

0:09:13 > 0:09:15I want to taste it.

0:09:17 > 0:09:18Can I write two things?

0:09:25 > 0:09:27Jaymi, are you happy with what you've done?

0:09:27 > 0:09:29I think I've done what I think I know.

0:09:29 > 0:09:32So, look, why don't you take us round the board, one by one,

0:09:32 > 0:09:33and tell us what the things are.

0:09:33 > 0:09:36- So, I think we've got scallops here. - All right, well, it's a little one,

0:09:36 > 0:09:39it's a queenie scallop, but a scallop will do.

0:09:39 > 0:09:42I feel like this is a cockle. I feel like I recognise that name.

0:09:42 > 0:09:45- Well, congratulations.- It is? - Yeah.- Oh, OK, cool.

0:09:45 > 0:09:49Um, I feel like this is some sort of a sea snail.

0:09:49 > 0:09:50It's a razor clam.

0:09:50 > 0:09:52Again, a green chilli of some... I've put green chilli.

0:09:52 > 0:09:55- I reckon we'll give you half for that.- Cool, OK, half.

0:09:55 > 0:09:58- I think this is a green bell pepper. - It's a Spanish Padron pepper.- OK.

0:09:58 > 0:10:00- And this? - I went for red pepper.

0:10:00 > 0:10:03I know it's huge, so I was going to put a big red pepper.

0:10:03 > 0:10:05- Let's give you three and a half, maybe four.- OK.

0:10:05 > 0:10:09That's not bad, old son. All right, well done.

0:10:09 > 0:10:12Knowledge is pretty good. Now we'd like to test your skills.

0:10:12 > 0:10:15- You will have 15 minutes in total, Jaymi.- Yep.

0:10:15 > 0:10:18That's tempura prawns with two types of vegetables, also tempura'd,

0:10:18 > 0:10:21and a nice little dipping sauce to go on the side.

0:10:21 > 0:10:24- Are you happy?- Yeah, OK. - Fantastic. Off you go.

0:10:26 > 0:10:30I would presume I have to get rid of, like, the face and stuff,

0:10:30 > 0:10:33- or would you leave that?- I've never heard the word "face" for a prawn.

0:10:33 > 0:10:35Well, it is a face, it's got eyes!

0:10:35 > 0:10:38It's a face, yeah. It's attached to a head.

0:10:40 > 0:10:42Oh, that's disgusting.

0:10:48 > 0:10:49Sorry, mate.

0:10:54 > 0:10:56Do you know, this is, like, the biggest thing for me.

0:10:56 > 0:10:58Like, honestly, if I saw this in a restaurant,

0:10:58 > 0:10:59I would ask them to take it back.

0:11:00 > 0:11:04So, you don't mind cutting the head off a cauliflower?

0:11:04 > 0:11:07It's never had a family, it's never had dreams, ambitions

0:11:07 > 0:11:08or anything like that.

0:11:10 > 0:11:12You've had four minutes.

0:11:14 > 0:11:17I haven't got eggs, so I'm presuming the only liquid I've got in here

0:11:17 > 0:11:18is soda water.

0:11:21 > 0:11:24Is this the right idea?

0:11:24 > 0:11:25You've got great ideas.

0:11:29 > 0:11:31So, I'm going to want to keep that bit out.

0:11:31 > 0:11:35- Have you ever deep-fried anything before?- Never in a million years.

0:11:35 > 0:11:38You are halfway, so you've got seven and a half minutes left,

0:11:38 > 0:11:40young Jaymi.

0:11:40 > 0:11:42Let's get them on because I know they take

0:11:42 > 0:11:44a lot longer to cook than the vegetables do.

0:11:59 > 0:12:02- Don't forget you need your dipping sauce as well, Jaymi.- Yeah.

0:12:19 > 0:12:20All done.

0:12:30 > 0:12:31Jaymi, you did OK.

0:12:31 > 0:12:35Your prawns, you need to take the little runner tract out the back.

0:12:35 > 0:12:37You put it in flour first, then in your batter.

0:12:37 > 0:12:39- Oh, OK.- Rather than batter then your flour.- OK.

0:12:39 > 0:12:42And then you'll end up with a crust around the outside.

0:12:42 > 0:12:44- Yeah, OK.- But your batter was the right consistency,

0:12:44 > 0:12:47somehow you worked that out, which is very, very clever.

0:12:56 > 0:12:58Prawns, less time.

0:12:58 > 0:13:01- Less?- Yeah, they only take a couple of minutes.

0:13:01 > 0:13:03Your dipping sauce is tasty. It's good.

0:13:03 > 0:13:05I don't think you've done badly at all.

0:13:05 > 0:13:08You've overcooked your prawns, but I like both the vegetables

0:13:08 > 0:13:11and I like your dipping sauce which is very acidic.

0:13:11 > 0:13:13Jaymi, you've done well.

0:13:13 > 0:13:14- OK, thank you. - Knowledge, pretty good.

0:13:14 > 0:13:16Skills, not bad at all. Thanks, Jaymi.

0:13:16 > 0:13:18Thank you very much. See you later.

0:13:24 > 0:13:26With each round, he does OK, he grows in confidence

0:13:26 > 0:13:29and does even better for the next round.

0:13:29 > 0:13:32- He's getting good. - He's learning fast.

0:13:34 > 0:13:38If you'd have shown me that challenge before this process,

0:13:38 > 0:13:41I'd have had a panic attack and ran as far away as possible.

0:13:43 > 0:13:46But I enjoyed it, and I'm glad that I didn't go horribly wrong,

0:13:46 > 0:13:49that's more than I expected it to go like.

0:13:50 > 0:13:54Next is Citizen Khan comedian Abdullah Afzal.

0:13:56 > 0:13:58After a bad start...

0:13:58 > 0:14:01Your chicken leg and thigh is undercooked.

0:14:01 > 0:14:04..he went on to show he had a great palate.

0:14:04 > 0:14:08You have proved something. I really would like to see you keep going.

0:14:10 > 0:14:11I'm feeling, like, an excited nervous,

0:14:11 > 0:14:13like before you sit on a ride at a theme park.

0:14:13 > 0:14:17You know, you don't know if you're going to make it to the other side,

0:14:17 > 0:14:19but at least it'll be fun.

0:14:19 > 0:14:20Take your cloth off.

0:14:20 > 0:14:23- My cloth? Oh, this. - Yeah. Give it to me.

0:14:23 > 0:14:26There you are, six ingredients.

0:14:26 > 0:14:28OK, that's fine.

0:14:28 > 0:14:30Er...

0:14:32 > 0:14:33I think that's close enough.

0:14:34 > 0:14:36What's one of these?

0:14:36 > 0:14:38Seashells?

0:14:38 > 0:14:39HE SNIFFS

0:14:39 > 0:14:42They smell of...shells.

0:14:42 > 0:14:45Oh, I am the worst at identifying ingredients,

0:14:45 > 0:14:47I'm going to really struggle.

0:14:47 > 0:14:49Honestly, you put a chicken and a lamb in front of me,

0:14:49 > 0:14:51I think it's a goat.

0:14:52 > 0:14:54Baby mussels? Is that a thing?

0:14:54 > 0:14:58- What colour is a mussel? - Black.- Right.

0:14:58 > 0:15:00Not a mussel. I can't think of anything, erm...

0:15:00 > 0:15:02- If you don't know, you don't know. - Clam!

0:15:02 > 0:15:04- A clam.- Oh, they're massive purple things,

0:15:04 > 0:15:06but I've got that from SpongeBob!

0:15:06 > 0:15:09- Yeah, well... - ABDULLAH LAUGHS

0:15:09 > 0:15:11Clam, I'm just writing "clam". I'm sure it's not.

0:15:11 > 0:15:17That's something in a shell but I've never seen this in my life, ever.

0:15:17 > 0:15:21I don't know. I'm just going to put down "stick of doom".

0:15:22 > 0:15:24- Right, are you finished, mate? - Yeah, yes.

0:15:24 > 0:15:28Right. You got three out of six, I reckon.

0:15:28 > 0:15:30You got the scallops, you got the pepper.

0:15:30 > 0:15:33Those chillies, they've got different names in different places.

0:15:33 > 0:15:35- I think you knew what they were. - Yeah.

0:15:35 > 0:15:37This shellfish, though, you were completely at sea.

0:15:37 > 0:15:39I got muddled up, didn't I, a bit?

0:15:39 > 0:15:41The dish we'd like you to make for us

0:15:41 > 0:15:43are tempura prawns, two different types of vegetables,

0:15:43 > 0:15:45and a nice little dipping sauce.

0:15:45 > 0:15:47- Do you know what tempura is? - I have no idea.

0:15:47 > 0:15:49Abdullah, off you go.

0:15:49 > 0:15:51I'm so sorry. This looks like really good ingredients,

0:15:51 > 0:15:52but I don't know what I'm doing.

0:15:52 > 0:15:55Right, well, what do you think's on the outside?

0:15:55 > 0:15:58- A shell.- Right, what do you do if you want to get inside a shell?

0:15:58 > 0:15:59- What do you do to it?- Peel it.

0:15:59 > 0:16:02Pah! Beautiful! Think of a prawn like a banana.

0:16:04 > 0:16:05This is torture now.

0:16:06 > 0:16:09It's got a brain. Why has it got a brain?

0:16:09 > 0:16:13- That's the flesh there.- I think you're sorting this out, mate.

0:16:14 > 0:16:16Looks all right.

0:16:21 > 0:16:23This is not right. This is bubbling.

0:16:23 > 0:16:25It's like it's acid. Can you eat this?

0:16:25 > 0:16:27It's fizzy, isn't it?

0:16:28 > 0:16:30- I'll just put another tablespoon in, I think.- Oi!

0:16:30 > 0:16:33- That's it, the spoon went with it! - GREGG LAUGHS

0:16:33 > 0:16:34I'm so messy, man.

0:16:46 > 0:16:48You have three minutes left.

0:16:56 > 0:16:58That's oil and soy sauce.

0:16:58 > 0:17:00You need to hurry up, mate.

0:17:00 > 0:17:02How long are you going to cook those prawns for?

0:17:02 > 0:17:03They're overcooked now.

0:17:03 > 0:17:05Well, get them out, then!

0:17:08 > 0:17:09You've got a minute to go.

0:17:12 > 0:17:14Oh. It looks good.

0:17:14 > 0:17:17- Good. - But it tastes absolutely horrendous.

0:17:23 > 0:17:25- OK, quick, quick, quick. - Sorry, I just...

0:17:25 > 0:17:28- Quick, quick, quick. - I feel like I'm...- Right!

0:17:28 > 0:17:30Good. Time's up. That's it.

0:17:40 > 0:17:43It's not the prettiest tempura dish I've ever seen, Abdullah.

0:17:43 > 0:17:44GREGG LAUGHS

0:17:44 > 0:17:46But you got through it, mate.

0:17:53 > 0:17:57Because you used cornflour and rice flour,

0:17:57 > 0:17:59you've got a lovely, crispy batter.

0:17:59 > 0:18:01Your prawns, they could be cooked a little bit less.

0:18:01 > 0:18:03You also need to take the little tract out the back.

0:18:03 > 0:18:05I noticed, yeah.

0:18:05 > 0:18:06Your red peppers are overcooked.

0:18:06 > 0:18:09They need to be coated in flour first so the batter sticks.

0:18:09 > 0:18:11And your spring onion is actually tasty.

0:18:11 > 0:18:13- Your sauce is not bad.- OK.

0:18:13 > 0:18:16- It's supposed to be a flavouring. It's fine.- OK.

0:18:16 > 0:18:17You did OK.

0:18:17 > 0:18:20You did OK, because it's obvious you didn't know what you were doing.

0:18:20 > 0:18:22I'm really impressed you got your way through,

0:18:22 > 0:18:27- you did complete the task.- That's good enough for me at the moment.

0:18:27 > 0:18:28Thank you very much indeed.

0:18:28 > 0:18:29Cheers, guys.

0:18:36 > 0:18:39I'm buzzing. I'm really happy with that. I think I did all right.

0:18:39 > 0:18:42I think, in the circumstances, I've triumphed.

0:18:47 > 0:18:49Next up, it's actor Brian Bovell...

0:18:52 > 0:18:54..whose lack of cookery knowledge was a problem.

0:18:54 > 0:18:56Did you just take the whole pomegranate

0:18:56 > 0:18:59- and blend the whole pomegranate up? - I washed it first.

0:18:59 > 0:19:01- You washed it first? - Yeah.

0:19:01 > 0:19:04But he went on to show great promise.

0:19:04 > 0:19:08Your touch and your flavour combinations are really good, Brian.

0:19:08 > 0:19:09You don't need to be this nervous.

0:19:09 > 0:19:11- OK, cool.- All right?- Yeah.

0:19:13 > 0:19:16The ideal situation for me today would be to walk into there

0:19:16 > 0:19:18and for the two of them to come, give me a big hug and say,

0:19:18 > 0:19:23"You know what, B? Everybody else is so impressed with what you've done,

0:19:23 > 0:19:25"they've all backed out and you're the winner."

0:19:30 > 0:19:32You've got two minutes to identify the six ingredients

0:19:32 > 0:19:34- under this cloth. Take the cloth off.- Okey-dokes.

0:19:39 > 0:19:41What's this?

0:19:41 > 0:19:44- Is this edible? - Mm-hm.- OK.

0:19:44 > 0:19:46- Well, the inside is. - Oh, right.

0:19:48 > 0:19:51When it comes to food, you wouldn't find Brian's name

0:19:51 > 0:19:56in-between "skill" and "knowledge", somehow. Ha!

0:19:58 > 0:20:00But here I am, I'm learning.

0:20:03 > 0:20:07This is... I'm fascinated to find out what this is.

0:20:07 > 0:20:09- Do you know what that one is? - Knife fish?

0:20:09 > 0:20:11Because it looks like a handle of a sort of...

0:20:11 > 0:20:15- It does look like the handle of a switchblade.- Switch fish?

0:20:15 > 0:20:18- One of these two is oyster, I don't know which one it is.- OK, fine.

0:20:18 > 0:20:21- You've got 30 seconds left. - I need to take it to the lab!- Yeah.

0:20:21 > 0:20:23- I'd start writing things down. - Oh, OK.

0:20:26 > 0:20:28- Um.- Right, let's stop this. So what've you got?

0:20:28 > 0:20:30You got that. What was that?

0:20:30 > 0:20:32- It's a red pepper. - That is, that's a red pepper.

0:20:32 > 0:20:33- I've got the chilli. - That's a chilli.

0:20:33 > 0:20:37- Do you know what? I think you've got two.- Thanks.

0:20:37 > 0:20:42- That isn't a switchblade fish. It's a razor clam.- Oh!

0:20:43 > 0:20:46- That...- Cockles? - Cockles.

0:20:47 > 0:20:49- And that, that's a scallop. - Scallop!

0:20:49 > 0:20:52And you know what? I came in and looked and went,

0:20:52 > 0:20:54"I wonder if that's scallop?"

0:20:54 > 0:20:56Brian, two out of six.

0:20:56 > 0:20:58- Yeah, indeed.- Not brilliant. - Not brilliant.

0:20:58 > 0:21:02- Let's just hope your skills are a little bit better.- Skills?

0:21:02 > 0:21:05Skills test. Brian, we would like you to cook for us

0:21:05 > 0:21:08tempura prawns, with tempura vegetables, and some dipping sauce.

0:21:08 > 0:21:10Do you know what tempura is?

0:21:10 > 0:21:12Er, yeah, it has a batter.

0:21:12 > 0:21:15Brian, off you go, mate. 15 minutes maximum amount of time. Let's go.

0:21:15 > 0:21:18Right, OK, well... HE LAUGHS

0:21:32 > 0:21:35And we can just have you like that.

0:21:35 > 0:21:37That's it. Right, you've got your two veg, right, you're going to use?

0:21:37 > 0:21:39My two veg.

0:21:39 > 0:21:41Why do I have cold water?

0:21:41 > 0:21:42Have you made a batter before, Brian?

0:21:42 > 0:21:45Nope. This is all new to me, gents.

0:21:47 > 0:21:49You have ten minutes to go.

0:21:54 > 0:21:55BRIAN CHUCKLES

0:21:55 > 0:21:58I'm thinking that you use a little bit of the water in there

0:21:58 > 0:22:00- so that that will help to... - That's not a bad idea.

0:22:00 > 0:22:03Right, OK.

0:22:07 > 0:22:10Right, Brian, you've got nine minutes left.

0:22:10 > 0:22:12Yeah, man, I'm going to cook it. Let's go.

0:22:12 > 0:22:13Let's do it, let's do this!

0:22:13 > 0:22:15I think they go in here, don't they?

0:22:19 > 0:22:21Something like that.

0:22:24 > 0:22:26Right, I'll just introduce that to a little bit of that.

0:22:28 > 0:22:29Get that in there.

0:22:39 > 0:22:40Let's have a sauce.

0:22:47 > 0:22:50- Two minutes.- Right, you've got to plate up now, my friend.

0:22:51 > 0:22:53It smells all right, Brian.

0:22:53 > 0:22:54Cheers, thank you.

0:23:04 > 0:23:06Oh, my word.

0:23:06 > 0:23:09- Righto! - A veritable feast, I tell you!

0:23:15 > 0:23:19Tempura is a very, very thin crispy batter

0:23:19 > 0:23:21where every ingredient is cooked really quickly.

0:23:21 > 0:23:22It takes minutes, if not seconds.

0:23:22 > 0:23:25The prawns should be peeled of their outer shell first.

0:23:25 > 0:23:27The sweet potato's not going to be cooked in the middle

0:23:27 > 0:23:31- because it's too much of a chunk. - Right.- I want to show you. Look.

0:23:31 > 0:23:33- That's raw.- Raw.

0:23:33 > 0:23:38- This is overcooked and turned to mush.- Yeah. Mush.

0:23:38 > 0:23:41Let's try your dipping sauce and see how we get on, Brian.

0:23:41 > 0:23:42All right.

0:23:46 > 0:23:48Your dipping sauce is OK.

0:23:48 > 0:23:52- It tastes of a bit of salty soy, a little bit of acidic lime.- Right.

0:23:52 > 0:23:55Unbelievably, your prawn is really well cooked

0:23:55 > 0:23:59inside the shell and the batter. Just keep your head,

0:23:59 > 0:24:02because there's not going to be anything that you can't figure out.

0:24:02 > 0:24:05Indeed. This indeed has been a learning experience.

0:24:05 > 0:24:07Good. Thank you very much.

0:24:07 > 0:24:10- Thank you, gentlemen.- Cheers, Brian. - Thank you so much.

0:24:16 > 0:24:19He honestly doesn't have a clue where to start, does he?

0:24:19 > 0:24:22He has just not got an idea what he's doing.

0:24:23 > 0:24:26Although I crashed and burned, it's OK.

0:24:26 > 0:24:28You take the lesson, and it's a lesson learnt.

0:24:28 > 0:24:30As long as you've learned the lesson,

0:24:30 > 0:24:32you won't make the mistake again.

0:24:36 > 0:24:40Finally, it's Gogglebox star Reverend Kate Bottley

0:24:40 > 0:24:44whose ambition won the respect of the judges.

0:24:44 > 0:24:46Well, I've got to say one thing to you, Kate,

0:24:46 > 0:24:48you can get a lot done in 50 minutes.

0:24:48 > 0:24:50Yeah, you're a cook, Kate.

0:24:53 > 0:24:54I've never jumped out of a plane

0:24:54 > 0:24:57but I expect that this is a little bit what it feels like.

0:24:57 > 0:25:00You're excited, you're nervous, but you actually just want to get going.

0:25:02 > 0:25:04Kate, take the cloth off.

0:25:15 > 0:25:16So, they're bird's eye chillies.

0:25:18 > 0:25:22You wouldn't have put two types of chillies on, I wouldn't expect.

0:25:26 > 0:25:28- Oh, get you!- Thank you. - Get you, girlfriend.

0:25:28 > 0:25:31It's just these, it's just these.

0:25:31 > 0:25:32- You've got the other five.- I know.

0:25:32 > 0:25:34I know, and I'm going to kick myself for that one.

0:25:34 > 0:25:39- Don't worry.- I'm just going to put "little green peppers".

0:25:39 > 0:25:40SHE LAUGHS

0:25:40 > 0:25:43Kate, you've done really, really well.

0:25:43 > 0:25:45This stumped me, because it's not a chilli.

0:25:45 > 0:25:48That is a Spanish Padron pepper.

0:25:48 > 0:25:50OK, OK.

0:25:50 > 0:25:53- Kate, I reckon you've got five out of six.- Thank you.

0:25:53 > 0:25:56You know, that last one's going to gall me for a couple of days.

0:25:56 > 0:25:59- Your knowledge is brilliant. Now to test your skills.- OK.

0:25:59 > 0:26:0015 minutes.

0:26:00 > 0:26:03- Have you made tempura before? - Yeah.- Good.

0:26:03 > 0:26:04Off you go.

0:26:07 > 0:26:10Just peel these prawns. I'll devein these prawns.

0:26:10 > 0:26:12What are you going to do with the prawns, Kate?

0:26:12 > 0:26:13I'm going to devein them,

0:26:13 > 0:26:16I'm going to take the intestinal tract out of the back.

0:26:16 > 0:26:18You don't want to eat that, that's not very nice.

0:26:24 > 0:26:29- You really know what you're doing, don't you?- I watch a lot of telly.

0:26:32 > 0:26:34- What are you using there? - I'm using mostly rice flour

0:26:34 > 0:26:37and a little bit of cornflour, just to give it

0:26:37 > 0:26:39that crispness, I think?

0:26:45 > 0:26:48That is a lovely pepper. Look at that.

0:26:48 > 0:26:51- All things bright and beautiful.- Are you talking about me or the pepper?

0:26:51 > 0:26:53SHE LAUGHS

0:26:58 > 0:27:00That's it, beautiful.

0:27:02 > 0:27:04You're there, you know what you're doing.

0:27:20 > 0:27:21Well done.

0:27:29 > 0:27:31Kate, great.

0:27:31 > 0:27:33Really great.

0:27:33 > 0:27:35The prawns, you knew what to do,

0:27:35 > 0:27:38you opened the back up, you deveined them. Really impressed.

0:27:39 > 0:27:41Mm.

0:27:45 > 0:27:49Crispy, light batter. The prawns are lovely and soft, which is great.

0:27:49 > 0:27:51The peppers have a little bit of crunch to them.

0:27:51 > 0:27:53The spring onions like that are lovely.

0:27:53 > 0:27:56Your dipping sauce, sharp with lime, a little bit of chilli heat,

0:27:56 > 0:27:59salty with soy. Bingo!

0:28:01 > 0:28:03Five out of six with your knowledge test,

0:28:03 > 0:28:06and an extremely good round with your skills test.

0:28:06 > 0:28:09You've had a very, very good round, let me tell you.

0:28:11 > 0:28:12Kate, thank you.

0:28:12 > 0:28:14- Off you go.- Thank you.

0:28:21 > 0:28:23Do you know, I think she's good, she's really good.

0:28:23 > 0:28:25Her knowledge is fantastic.

0:28:25 > 0:28:28I tell you what, that lady is a cook.

0:28:29 > 0:28:31I'm feeling elated, actually.

0:28:31 > 0:28:33I'm going to allow myself a little pat on my back.

0:28:35 > 0:28:37I don't want to commit the sin of pride here,

0:28:37 > 0:28:39but I'm quietly proud of myself.

0:28:40 > 0:28:44I'm impressed with these, because they are growing in confidence

0:28:44 > 0:28:45and they are learning.

0:28:47 > 0:28:49So, I would say one very good contestant.

0:28:51 > 0:28:53One with lots of promise.

0:28:54 > 0:28:57One with a little bit of work to do.

0:28:57 > 0:28:59And one with a very big point to prove.

0:28:59 > 0:29:02I just hope they've learned enough to cope with

0:29:02 > 0:29:03what's around the corner.

0:29:03 > 0:29:06However, what comes up next, it's not about learning,

0:29:06 > 0:29:08it's just about getting stuck in.

0:29:17 > 0:29:20It's early morning

0:29:20 > 0:29:24and Kate, Jaymi, Abdullah and Brian

0:29:24 > 0:29:28are about to face their first mass catering challenge.

0:29:30 > 0:29:32No matter what the challenge, we can do this.

0:29:32 > 0:29:35- We can do this, team. Come on. - And hopefully none of us mess up.

0:29:35 > 0:29:38Team...! Wah!

0:30:00 > 0:30:01Right...

0:30:01 > 0:30:06Welcome to the King's College London Dental Institute.

0:30:06 > 0:30:10This is the biggest dental institute, and the best, in Europe.

0:30:10 > 0:30:12Wow!

0:30:12 > 0:30:16I didn't know it takes five years to train as a dentist.

0:30:17 > 0:30:19There are over 30 laboratories here,

0:30:19 > 0:30:24and over a thousand students pass through here every year.

0:30:24 > 0:30:28The good news is, we're not expecting you to feed all of them...

0:30:28 > 0:30:31- Phew. Great. - ..but a fair few of them.

0:30:33 > 0:30:38Today, you four are cooking lunch for 120 people.

0:30:41 > 0:30:44Two teams. Kate and Abdullah, you're one team.

0:30:44 > 0:30:46Just do as you're told!

0:30:46 > 0:30:49Brian and Jaymi, you're the other team.

0:30:49 > 0:30:53Lunch in two and a half hours, guys. I'd say get to it.

0:30:53 > 0:30:56- See you later. - KATE:- That way.

0:30:56 > 0:30:58Let's go. We can do this. Come on, we can do this.

0:30:58 > 0:31:01- YOU can, you're not on my team! - We were born for it.

0:31:02 > 0:31:05Yeah, I feel like there's a...

0:31:05 > 0:31:07monumental task ahead of us.

0:31:07 > 0:31:11I'll just cheer Jaymi on - "Yeah, doing well, mate!"

0:31:11 > 0:31:13They have got no idea. For crying out loud,

0:31:13 > 0:31:16this is going to be a tough one, John.

0:31:16 > 0:31:18I mean, of course it's daunting, it's nerve-racking.

0:31:18 > 0:31:21But, you know, we've come this far, we can do this!

0:31:22 > 0:31:27The celebrities will be working under head chef John.

0:31:27 > 0:31:31Good morning. How are you feeling today?

0:31:31 > 0:31:34- Sick! Bit nervous. - Terrified, but excited.

0:31:34 > 0:31:38Fantastic. These are your ingredients that you're going to be using today.

0:31:38 > 0:31:41You've got ten minutes to come up with a menu.

0:31:41 > 0:31:43Good luck. Off you go.

0:31:43 > 0:31:45Thank you, Chef.

0:31:45 > 0:31:48- Right...- Yeah, let's have a look, let's see what we've got.

0:31:51 > 0:31:54What a great advert for modern society -

0:31:54 > 0:31:57a reverend and a Muslim working together in the kitchen. Yeah.

0:31:59 > 0:32:03Each team will have two and a half hours to create 40 meat or fish,

0:32:03 > 0:32:06and 35 vegetarian main courses,

0:32:06 > 0:32:09as well as 60 portions of dessert.

0:32:09 > 0:32:13Yeah, the stress levels are quite high because I don't know

0:32:13 > 0:32:17what to make, I really don't know, I've got a mind blank. So, yeah, I'm a bit nervous.

0:32:17 > 0:32:20The larder includes

0:32:20 > 0:32:21diced beef,

0:32:21 > 0:32:23minced lamb,

0:32:23 > 0:32:24chicken breasts,

0:32:24 > 0:32:26sea bass,

0:32:26 > 0:32:28and a range of fruit and vegetables.

0:32:28 > 0:32:31- We could do a vegetarian chilli with this...- Yeah.

0:32:31 > 0:32:34So loads of veg in it, absolutely loads of veg. And then we can do

0:32:34 > 0:32:37stuffed peppers with this cos we've got a whole load of peppers...

0:32:37 > 0:32:41- We can definitely do vegetable bolognese.- I'm trying to think what I'm going to put with the fish...

0:32:43 > 0:32:45Going to be great. I so believe in you.

0:32:50 > 0:32:51What are your three courses?

0:32:51 > 0:32:54For the meat dish, we're making peppers stuffed with meat...

0:32:54 > 0:32:56And then we're going to do a vegetarian chilli.

0:32:56 > 0:33:00And then for pudding we're going to do

0:33:00 > 0:33:02a blackberry and apple crumble,

0:33:02 > 0:33:05but instead of a conventional crumble top we're going to use

0:33:05 > 0:33:08the porridge oats and granola so we can keep the sugar level down.

0:33:08 > 0:33:12- I think that's probably about it, really.- OK, fine. Good.

0:33:13 > 0:33:15So, I'm doing a vegetarian... Like, a pasta bolognese?

0:33:15 > 0:33:18Brian, you're doing...?

0:33:18 > 0:33:20Fish, sweet potato mash.

0:33:20 > 0:33:23We're making chocolate mousse, but I'm doing a mango mousse

0:33:23 > 0:33:26because not everyone loves chocolate, and Brian is doing chocolate and raspberry mousse.

0:33:26 > 0:33:28You going to have enough time to do that?

0:33:28 > 0:33:31D'you think? I don't... This is a whole new world for me.

0:33:31 > 0:33:33I'll get that, I'll get that, I'll get that.

0:33:33 > 0:33:34SHE LAUGHS

0:33:34 > 0:33:35I CAN manage.

0:33:38 > 0:33:40Today, they've got to be planned, they've got to be focused,

0:33:40 > 0:33:42and they've got to work together.

0:33:42 > 0:33:44What are you like with cooking pasta?

0:33:44 > 0:33:47It's all right, put a little bit of salt in the hot water, let the thing cook, innit?

0:33:49 > 0:33:52We've seen many mass catering challenges now,

0:33:52 > 0:33:56and the most successful teams very quickly sort out who's in charge...

0:33:56 > 0:33:58What I want you to start doing for me is prepping these peppers...

0:33:58 > 0:34:00..and then they both work.

0:34:00 > 0:34:03I want you to halve them for me, try and keep the stalk on...

0:34:03 > 0:34:05And they work like Trojans.

0:34:05 > 0:34:07Tell me if I'm bossing you around, I'm really bossy.

0:34:07 > 0:34:09No, I'm happy with you bossing me around. That's a good thing.

0:34:11 > 0:34:15Kate and Abdullah make a start on their stuffed pepper main.

0:34:15 > 0:34:18While Kate makes a chilli mince filling,

0:34:18 > 0:34:21she puts Abdullah to work on prepping the peppers.

0:34:21 > 0:34:22If you can get all the pith out,

0:34:22 > 0:34:26as much of the pith and the pips as you possibly can, that'd be amazing.

0:34:28 > 0:34:32There's a lot of work to do. And I'll be honest with you,

0:34:32 > 0:34:35I'm just doing what I'm told because I know that's the best for the team.

0:34:35 > 0:34:37Cos I know Kate's on it.

0:34:38 > 0:34:42Jaymi and Brian have decided to start with their dessert.

0:34:45 > 0:34:49While Jaymi works on a mango-flavoured mousse...

0:34:49 > 0:34:52Little bit more than that, Brian.

0:34:52 > 0:34:56Whatever you want. I'm happy to...

0:34:56 > 0:35:01..Brian is making a raspberry compote base to go with the chocolate mousse.

0:35:02 > 0:35:07- There's a spoon there, mate.- Thank you so much.- That's a ladle, that one.- That's a ladle, isn't it?

0:35:07 > 0:35:08Thank you, sir.

0:35:09 > 0:35:10They're making two mousses.

0:35:10 > 0:35:14A chocolate mousse, and for people who don't like chocolate, a mango mousse.

0:35:15 > 0:35:17Who doesn't like chocolate?!

0:35:17 > 0:35:20Making enough for 60, that's a lot of whipped cream.

0:35:20 > 0:35:25Over-whip the cream, and it's going to be a failure. Under-whip the cream and it's not going to set.

0:35:27 > 0:35:30With Kate's chilli filling for the peppers under way...

0:35:31 > 0:35:35..she turns her attention to the vegetarian version...

0:35:35 > 0:35:37Do you know what? I normally have my swimming goggles

0:35:37 > 0:35:39when I'm chopping onions!

0:35:39 > 0:35:42..while Abdullah is still prepping the peppers.

0:35:44 > 0:35:48- Are you nearly done with those peppers?- Yeah, I think so. - Good lad.

0:35:48 > 0:35:52- Sorry, that was slightly patronising, Abdullah, I'm so sorry. - No - please, BE patronising!

0:35:52 > 0:35:55- How many have you done? - I think I've done about 25.

0:35:55 > 0:35:56- Are you all right? - Yeah, I'm all right.

0:35:56 > 0:35:59- I'm a bit slow... - No, you're fine, you're doing great.

0:35:59 > 0:36:01- We're a team, we're "Kabdullah". - Yeah. we're Kabdullah.

0:36:01 > 0:36:04We're not...just Kate and a sidekick.

0:36:04 > 0:36:07- We're not Kate and a sidekick. - We're Kabdullah, man.

0:36:07 > 0:36:09Team Kabdullah! Come on!

0:36:09 > 0:36:13- Now, if you could get those peppers done, that'd be great!- All right.

0:36:13 > 0:36:15I've always had a thing for dinner ladies.

0:36:15 > 0:36:20On the other team, Brian's finished the raspberry compote...

0:36:20 > 0:36:22Stick that in there. Wow.

0:36:22 > 0:36:26- Don't leave it in there too long because they'll freeze again. - Really?- Yeah.

0:36:26 > 0:36:28..and has moved on to prepping the sweet potato mash

0:36:28 > 0:36:31for his main course of sea bass.

0:36:31 > 0:36:33What are we doing, is it 60, 100...?

0:36:33 > 0:36:36- 100.- We need some more, innit?

0:36:36 > 0:36:38- More, more, yeah. - Yeah, that's what I thought.

0:36:38 > 0:36:41- This is not going to be enough. - No?

0:36:43 > 0:36:45This is madness, man.

0:36:45 > 0:36:46But in a good way.

0:36:46 > 0:36:48Meanwhile, team mate Jaymi

0:36:48 > 0:36:51is finishing off the mango mousse.

0:36:52 > 0:36:55That looks really wicked, mate.

0:36:55 > 0:36:58My main thought is, let's get as much finished as possible, quickly.

0:37:01 > 0:37:05Having prepped all the veg for the vegetarian chilli,

0:37:05 > 0:37:09Kate's moved on to making sweet potato wedges

0:37:09 > 0:37:12to serve with both their main dishes...

0:37:12 > 0:37:16It's the chopping and the peeling and the... My goodness me!

0:37:16 > 0:37:19Lot of people! It's like feeding the 5,000.

0:37:19 > 0:37:22Not quite. But it's like feeding the 5,000.

0:37:22 > 0:37:26..while Abdullah still hasn't finished the peppers.

0:37:26 > 0:37:29I just need to be quicker, for the team's sake. I'll be here until four o'clock like this.

0:37:32 > 0:37:36How does the pepper hold the mince at the same time?

0:37:36 > 0:37:38Or do you bake the peppers with the mince in it?

0:37:38 > 0:37:40I've got summat stuck in my throat. Kate!

0:37:40 > 0:37:42- Kate, what are we doing? - We're going to cook the mince,

0:37:42 > 0:37:46and then we're going to fill the peppers and get those in the oven as soon as we can,

0:37:46 > 0:37:49so that the peppers all cook down around the mince.

0:37:49 > 0:37:53What we wanted to do, John, is, both dishes have a tomato and mince base,

0:37:53 > 0:37:54a vegetarian one and a meat one.

0:37:54 > 0:37:57But we wanted to do something that was within our skill set

0:37:57 > 0:37:58and easy to do within the time.

0:37:58 > 0:38:02- But what Abdullah does do is deliver flavour.- Yeah, absolutely.

0:38:02 > 0:38:04So he's in charge of finishing that chilli dish...

0:38:04 > 0:38:07- Don't slow down. Really push it. - OK.- Go for it!

0:38:07 > 0:38:10- Love you both!- Thanks, Chef, love you, too.- Love you!

0:38:13 > 0:38:16Kate and Abdullah's two main courses are actually quite clever.

0:38:16 > 0:38:20Both really chilli in their own way. We've got a vegetarian chilli,

0:38:20 > 0:38:22using lots and lots of mushrooms and beans,

0:38:22 > 0:38:26and we've got another sort of chilli filling for the roasted pepper.

0:38:26 > 0:38:29I'm really pleased. But roasting half a pepper with mince in it...?

0:38:29 > 0:38:32I'm not tall enough for this.

0:38:32 > 0:38:35If they cook them too long, those peppers are going to completely collapse,

0:38:35 > 0:38:39and we're going to have a pepper plate, with some mince on top.

0:38:39 > 0:38:42OK, guys, you've got an hour and a half to go!

0:38:51 > 0:38:55King's College Dental Institute is ranked number one in Europe,

0:38:55 > 0:38:57and fourth in the world, for dentistry.

0:38:57 > 0:39:01As well as housing 30 research laboratories,

0:39:01 > 0:39:08it trains over 1,000 students, and treats 120,000 patients every year.

0:39:09 > 0:39:12Well, the institute itself is world-leading when it comes to

0:39:12 > 0:39:13postgraduate research.

0:39:15 > 0:39:18But the ultimate aim of it is we have to treat patients.

0:39:18 > 0:39:22We look after the public, and we have to look after the public at a very, very high standard.

0:39:22 > 0:39:24The workforce based at the institute

0:39:24 > 0:39:29have a small window for lunch, which they take at the staff restaurant.

0:39:29 > 0:39:32It's so important that we're all on time.

0:39:33 > 0:39:36And we can't compromise on health care at all,

0:39:36 > 0:39:38we have to provide the best quality for our patients.

0:39:38 > 0:39:41So being on time and being punctual is extremely important.

0:39:51 > 0:39:53There's just an hour to go before service,

0:39:53 > 0:39:59and Brian is prepping his 40 portions of sea bass for baking...

0:39:59 > 0:40:02Before you cook, you want to try and make them as dry as possible.

0:40:02 > 0:40:04But there's so many!

0:40:07 > 0:40:10..while Jaymi has moved on to their second mousse dessert.

0:40:17 > 0:40:19It's now going like... Why is it going like that, lumpy?

0:40:23 > 0:40:26You've over-whisked the cream, slightly.

0:40:26 > 0:40:29Seems little bit over-whisked.

0:40:29 > 0:40:31The chocolate's setting.

0:40:31 > 0:40:34Going to get all the cream into the chocolate, and hopefully...

0:40:34 > 0:40:37- It's looking a lot better now you're doing it with a metal spoon.- Yeah.

0:40:37 > 0:40:40If it's not folded in you're going to get all these white specks.

0:40:44 > 0:40:47With the chocolate mousse salvaged...

0:40:48 > 0:40:53..Jaymi can now pipe it into the raspberry-filled ramekins.

0:40:58 > 0:41:02Please don't look at what it looks like. I'm going to make it look pretty afterwards, all right?

0:41:02 > 0:41:05I get it. I get it.

0:41:05 > 0:41:07How do you approach anything as big as this?

0:41:07 > 0:41:11I went in with the mind-set of, I want to cook what I want to eat.

0:41:11 > 0:41:13Needs to be quick, needs to be filling. It doesn't have to be

0:41:13 > 0:41:16as fancy-fancy as our first restaurant challenge because

0:41:16 > 0:41:18it's not being judged on that, it's being judged on what it tastes like.

0:41:18 > 0:41:22- I'm actually quite proud of you. - Thanks!

0:41:22 > 0:41:23You can come back again, sir.

0:41:25 > 0:41:28Their two desserts and fish course are well under way.

0:41:28 > 0:41:34But neither Brian or Jaymi have started the vegetarian pasta bolognese.

0:41:34 > 0:41:37They've got to push. They have got to push themselves.

0:41:37 > 0:41:41I don't think they realise how little time they've got left.

0:41:41 > 0:41:44Across the kitchen, Kate and Abdullah

0:41:44 > 0:41:47are on track with both main courses.

0:41:47 > 0:41:50So what we've got to do, Abdullah, is we've got to really get these

0:41:50 > 0:41:53apples on now for the crumble, otherwise it's not going to be done.

0:41:54 > 0:41:58- Are you OK? Tell me if I'm being too bossy.- No! I need you to be.

0:41:58 > 0:42:01Big concerns over the crumble - if that fruit doesn't get in the oven

0:42:01 > 0:42:03and stewed, we've got raw fruit.

0:42:05 > 0:42:06But what we need is a crumble top.

0:42:09 > 0:42:11Crumble top, where's the crumble top?

0:42:13 > 0:42:15Skill! Oh, I've ruined that.

0:42:15 > 0:42:18There's 45 minutes to go,

0:42:18 > 0:42:21and Brian's finished the prep for the fish main.

0:42:21 > 0:42:23He's finally turning his attention

0:42:23 > 0:42:28to the tomato sauce for the vegetarian bolognese.

0:42:28 > 0:42:30I don't know what I'm supposed to do once the vegetable thing is in.

0:42:30 > 0:42:33- Do I throw THIS in, yeah? - But not for too long.

0:42:35 > 0:42:41If you're going to make a sauce for pasta, it's got to be a wet sauce.

0:42:41 > 0:42:44They're going to have to cook those veg a bit more, get 'em soft

0:42:44 > 0:42:45and maybe even blend some.

0:42:48 > 0:42:50Otherwise it's going to be a watery sauce with chunks of veg -

0:42:50 > 0:42:52that ain't a sauce.

0:42:54 > 0:42:56Come on, guys, we need to be moving.

0:42:56 > 0:43:00Kate and Abdullah's fruit is prepped for their crumble.

0:43:00 > 0:43:02Wow. That looks amazing.

0:43:02 > 0:43:03Sssh! Don't jinx it.

0:43:03 > 0:43:08And to save time, they're making a topping with granola and oats.

0:43:08 > 0:43:10Yeah, stop, stop!

0:43:10 > 0:43:14It's fine. Just get some get some porridge oats, mix it through...

0:43:19 > 0:43:21You can do this!

0:43:22 > 0:43:25- You make the decision, my friend, you make the decision. - I've mixed that through.

0:43:25 > 0:43:28Needs honey, I think, I don't know...

0:43:28 > 0:43:31I'm making it up, I don't do desserts. I'm putting more in.

0:43:32 > 0:43:34Outside the restaurant,

0:43:34 > 0:43:36120 hungry staff and students

0:43:36 > 0:43:39from across the Dental Institute have begun to gather.

0:43:39 > 0:43:42I'm quite humbled that we're actually going to be fed by some

0:43:42 > 0:43:44well-known celebs. We'll see how it goes.

0:43:44 > 0:43:48I've got high expectations, cos the food here is always good.

0:43:48 > 0:43:51So they've got to hit the mark, but good luck to them.

0:43:54 > 0:43:56With service fast approaching...

0:43:56 > 0:43:59- Urgh! - HE SPLUTTERS

0:43:59 > 0:44:03..Brian's sweet potatoes are ready for blending into a mash.

0:44:03 > 0:44:07Sweet potato's looking great so far. So far, so good.

0:44:07 > 0:44:12And Abdullah's making a last-minute check on the vegetarian chilli.

0:44:19 > 0:44:23I've just tasted it, and it was really bland. Like, the blandest thing I've ever put in my mouth.

0:44:29 > 0:44:33- Abdullah, enough stirring and tasting, man, it's done. - Sorry, 30 seconds...- Walk away!

0:44:37 > 0:44:40- What stage are you at?- I've just seasoned it, I think it's too bland.

0:44:40 > 0:44:43- Is it done? Are you happy? - No.- Right, you've got to stop faffing with it, babes,

0:44:43 > 0:44:46- we've got to serve it.- I need to put more salt in it.- End of, end of, we're finished.

0:44:46 > 0:44:49Right? So, you've got, literally, I'm going to count to ten,

0:44:49 > 0:44:52- and then you've got to walk away from that chilli - ready?- Yeah.- Go.

0:44:53 > 0:44:56I just wanted to add a bit more red chilli flakes, but they're missing.

0:44:56 > 0:44:59Someone's...nicked 'em.

0:44:59 > 0:45:01You've tasted it enough now...

0:45:01 > 0:45:04If it's not ready now, it's not ready.

0:45:04 > 0:45:07Abdullah's starting to annoy me!

0:45:07 > 0:45:08In the nicest possible way.

0:45:08 > 0:45:11He's such a lovely lad but...just needs to get a wriggle on.

0:45:11 > 0:45:15Guy, all the stuff that you've cooked needs to go into the hot cupboard.

0:45:15 > 0:45:18It's now only minutes until service...

0:45:18 > 0:45:20Have you got any more of those white bowls for my last pasta?

0:45:20 > 0:45:23..and both teams are racing to meet the deadline.

0:45:23 > 0:45:25Ooh, a lovely bit of fish here, lovely.

0:45:25 > 0:45:28- Abdullah!- Yes, what do you need? - How are you doing, my angel?

0:45:28 > 0:45:31- I'm on my way to you. - There you go, baby.

0:45:34 > 0:45:36Don't spill it, don't spill it...

0:45:36 > 0:45:39- Keep it level.- I've got it. - It looks great, it looks great.

0:45:39 > 0:45:41How many of those fish have you got?

0:45:41 > 0:45:43I've got er...

0:45:43 > 0:45:47just under 40, I think.

0:45:47 > 0:45:49OK, guys, let's go.

0:45:51 > 0:45:52- OK?- OK, let's go.

0:46:09 > 0:46:13It's one o'clock, and the restaurant is open for service.

0:46:13 > 0:46:15Gosh, look how many people are coming.

0:46:17 > 0:46:19- Can I have the sea bass, please? - Why, come this way!

0:46:19 > 0:46:22- Yep, sea bass to Brian. Going for sea bass?- Yeah...

0:46:22 > 0:46:27Brian and Jaymi are serving baked sea bass with sweet potato mash,

0:46:27 > 0:46:31served with cumin and yoghurt sauce.

0:46:31 > 0:46:34- Hi.- Hi, how are you doing?- Not so bad, how are you?- All right.

0:46:34 > 0:46:37Oh, man, it's crazy today, mate, crazy.

0:46:43 > 0:46:45So I went for the sea bass with the

0:46:45 > 0:46:47sweet potato mash. It was really good,

0:46:47 > 0:46:50it tasted really healthy, so that's quite a nice thing to have at lunch.

0:46:50 > 0:46:53I think they've done well for the numbers they've pumped out,

0:46:53 > 0:46:55but maybe a bit more on the flavour would have been good.

0:46:55 > 0:46:58Could have done with a bit of salt with the sweet potato mash,

0:46:58 > 0:47:00but other than that, it was OK.

0:47:02 > 0:47:05Brian's cooked that fish nicely. He's proved he can cook fish before.

0:47:05 > 0:47:08And I think it needs something sour and sharp to go with it.

0:47:08 > 0:47:11Cos that sweet potato is too rich for me with that fish.

0:47:11 > 0:47:13Proving less of an attraction

0:47:13 > 0:47:17is Kate and Abdullah's chilli-stuffed peppers,

0:47:17 > 0:47:19served with sweet potato wedges.

0:47:19 > 0:47:22It's because Jaymi from X Factor's on that one, isn't it?

0:47:25 > 0:47:28- Thank you!- Yay! - Thank you for your support.

0:47:28 > 0:47:30- What would you like? - The stuffed pepper.- OK.

0:47:33 > 0:47:35- SHE GASPS - We've got the boss! Sorry.

0:47:35 > 0:47:37A pepper would be great, thank you.

0:47:39 > 0:47:43I chose the stuffed peppers. It was really nice, very tasty,

0:47:43 > 0:47:46and an extremely nice lunch. I'm going to thank them very much.

0:47:47 > 0:47:50This stuffed pepper tastes really, really good.

0:47:52 > 0:47:54It's very, very moreish.

0:47:56 > 0:47:59Can I have the pasta, please?

0:47:59 > 0:48:01For their vegetarian dish,

0:48:01 > 0:48:06Brian and Jaymi are offering a vegetable pasta bolognese.

0:48:06 > 0:48:08- Cheese for you? - Yes, please.- Quite a lot?

0:48:11 > 0:48:13So, I went for the pasta.

0:48:13 > 0:48:16It was quite nice, but the pieces of vegetables were too big.

0:48:16 > 0:48:18A bit salty, maybe.

0:48:19 > 0:48:21It's all really chunky,

0:48:21 > 0:48:23the sweet potatoes aren't cooked properly.

0:48:23 > 0:48:27The whole thing, the dish, that pasta is really salty.

0:48:28 > 0:48:30Spices from the mountains of Kashmir!

0:48:30 > 0:48:32Anyone?

0:48:32 > 0:48:35- Can I have the vegetarian one, please?- Yes, of course.

0:48:35 > 0:48:38Listen, I seasoned that myself. Let me know what it's like.

0:48:38 > 0:48:40Yes, of course, you can.

0:48:40 > 0:48:42Kate and Abdullah have made

0:48:42 > 0:48:45vegetarian chilli with creme fraiche,

0:48:45 > 0:48:49which is also served with sweet potato wedges and salsa.

0:48:49 > 0:48:51The chilli sounded really interesting.

0:48:51 > 0:48:54It was done really well, actually, and the sweet potato wedges -

0:48:54 > 0:48:56I think everyone loves sweet potato wedges,

0:48:56 > 0:48:59they were really good. And the salad was really refreshing as well.

0:49:01 > 0:49:04I like it. It's well-seasoned, it's got spice, it's not TOO spicy,

0:49:04 > 0:49:07it's got lots of fresh veg on it,

0:49:07 > 0:49:08it's got colour.

0:49:08 > 0:49:11It's got nice flavour. Go, guys!

0:49:11 > 0:49:13Abdullah was put in charge of flavour.

0:49:13 > 0:49:16Of course, that's his strength. And I think that worked.

0:49:18 > 0:49:21- You sold out?- We did!

0:49:21 > 0:49:24- You sold out of everything? - We did.- Well done.

0:49:24 > 0:49:25Nothing left.

0:49:27 > 0:49:31All right, ladies and gentlemen, come and get your dessert, come on!

0:49:31 > 0:49:32Get your crumble!

0:49:33 > 0:49:35That's it!

0:49:35 > 0:49:38For dessert, Kate and Abdullah

0:49:38 > 0:49:41have made a granola-topped apple and blackberry crumble,

0:49:41 > 0:49:43served with cream.

0:49:43 > 0:49:45Thank you. Lovely.

0:49:45 > 0:49:47- There you go, you're so welcome. - Thank you!

0:49:49 > 0:49:52It was OK. I'm not sure about the granola. The granola on top didn't

0:49:52 > 0:49:54quite work. I wish they'd kind of just gone for a normal crumble.

0:49:54 > 0:49:56Like a kind of more basic crumble.

0:50:02 > 0:50:04It's a little bit sour.

0:50:04 > 0:50:06The fruit has not enough sugar so it's really sour,

0:50:06 > 0:50:09and there is no crumble, it's just a pinch of oats!

0:50:09 > 0:50:10Although Kate used a bit of honey

0:50:10 > 0:50:13to try and sweeten the fruit, it hasn't really worked.

0:50:14 > 0:50:17Brian and Jaymi are offering 60 mousse pots -

0:50:17 > 0:50:21a choice between chocolate and raspberry or mango.

0:50:22 > 0:50:24It was, er...rather solid.

0:50:24 > 0:50:27Be careful with the coulis surprise at the bottom,

0:50:27 > 0:50:28because as it spurted out

0:50:28 > 0:50:31I could have looked as if I'd been working on a clinic.

0:50:31 > 0:50:32Oh!

0:50:32 > 0:50:34But other than that it was very good.

0:50:34 > 0:50:36It looks as though he's over-whipped

0:50:36 > 0:50:38the cream and put in too much chocolate.

0:50:41 > 0:50:43And it tastes like chocolate and raspberry butter!

0:50:45 > 0:50:48I went for the mango mousse.

0:50:48 > 0:50:50I thought it was really nice, but it was quite a lot

0:50:50 > 0:50:52so it got a bit sickly towards the end,

0:50:52 > 0:50:53but overall it was really nice.

0:50:54 > 0:50:58The mango is giving it a lovely tropical flavour.

0:50:58 > 0:50:59But it's far too rich.

0:50:59 > 0:51:02The fact they actually did two desserts rather than one,

0:51:02 > 0:51:03it's a really tough gig.

0:51:03 > 0:51:06I think the whole challenge was a bit overwhelming.

0:51:06 > 0:51:09- There you go! Enjoy, thank you. - Thank you very much.

0:51:09 > 0:51:11- Come on!- Come on!- Well done.

0:51:12 > 0:51:14Thumbs up?

0:51:15 > 0:51:17Yeah, have a thumbs up.

0:51:20 > 0:51:23I think you've got to applaud the team of Kate and Abdullah.

0:51:23 > 0:51:26Both their savoury dishes, meat and vegetarian,

0:51:26 > 0:51:28was a very, very high standard.

0:51:28 > 0:51:30I'm exhausted but elated.

0:51:30 > 0:51:34To see all those smiley faces and those clean bowls,

0:51:34 > 0:51:36it's just great. It's great. I feel great.

0:51:39 > 0:51:40I'm improving, I know I'm improving.

0:51:40 > 0:51:42There's little things that I'm picking up.

0:51:42 > 0:51:45I've got nothing to hold me back.

0:51:45 > 0:51:48When you consider the team of Jaymi and Brian,

0:51:48 > 0:51:51they actually got their heads down, battled...

0:51:51 > 0:51:55I think they did really, really well not to get swamped.

0:51:55 > 0:51:59You're constantly being surprised at what you're able to do.

0:51:59 > 0:52:03I'll take the little pride today, why not? I'll wear that badge.

0:52:03 > 0:52:06When we got told what today was going to be, it was impossible,

0:52:06 > 0:52:08there was no way I was going to get around this, I was stressing out.

0:52:08 > 0:52:12But we achieved another challenge, so, yeah, thumbs up all round.

0:52:13 > 0:52:17From here on in, they're just going to have to knuckle down.

0:52:17 > 0:52:22Who's learned the most? Who's got the hunger? Who wants the competition?

0:52:22 > 0:52:23Who's going to be our semifinalists?

0:52:23 > 0:52:26- Carry me! Carry me! - That was tough!

0:52:33 > 0:52:36After two days of intense competition,

0:52:36 > 0:52:40these four celebrities now face one final challenge

0:52:40 > 0:52:42to decide who stays.

0:52:42 > 0:52:46Two of them will be going home.

0:52:46 > 0:52:48- JAYMI:- I've got a killer instinct in me today.

0:52:48 > 0:52:50I'm not messing up, I'm not going home.

0:52:50 > 0:52:51I don't care what it takes for me to do it.

0:52:51 > 0:52:55I'm really jumping into the deep end here.

0:52:55 > 0:52:57You know, there's obviously excitement, yeah.

0:52:57 > 0:52:59And a little soupcon of terror!

0:53:00 > 0:53:02As long as I've given them something to eat, I'm happy.

0:53:02 > 0:53:05If they like it, great. If they don't like it...I'll still eat it.

0:53:06 > 0:53:10I'm terrified, excited...

0:53:10 > 0:53:12I just want to get out there and get started.

0:53:28 > 0:53:32Welcome back to undoubtedly THE biggest and most important round

0:53:32 > 0:53:35in your MasterChef competition so far.

0:53:36 > 0:53:39You're not just presenting your food to me and John today,

0:53:39 > 0:53:41we have invited three guest critics

0:53:41 > 0:53:43to help us judge,

0:53:43 > 0:53:45to help us make the decision.

0:53:45 > 0:53:49Two champions, and a finalist of Celebrity MasterChef.

0:53:49 > 0:53:51Sophie Thompson.

0:53:53 > 0:53:55Lisa Faulkner.

0:53:55 > 0:53:57And Andi Peters.

0:54:03 > 0:54:06What we want from you is two courses.

0:54:06 > 0:54:08First course in one hour.

0:54:08 > 0:54:1115 minutes later, your second course.

0:54:11 > 0:54:14At the end of this, two of you will be semifinalists.

0:54:16 > 0:54:19Ladies and gentlemen, we wish you the very best of luck. Let's cook.

0:54:26 > 0:54:28These four have already proven

0:54:28 > 0:54:31when they get the chance to cook their own food, it can be fantastic.

0:54:31 > 0:54:33Today, it's got to be fantastic

0:54:33 > 0:54:35if they want a semifinal place.

0:54:39 > 0:54:41There is no point in doing something half-heartedly.

0:54:41 > 0:54:44I'm one of those people that throws yourself into something -

0:54:44 > 0:54:47if something's worth doing, it's worth doing right.

0:54:48 > 0:54:51Kate. Head down...

0:54:51 > 0:54:54- Yeah.- It's a big day, isn't it?- It's a really big day, I'm really feeling

0:54:54 > 0:54:56it today. Really feeling it today.

0:54:56 > 0:54:58Kate, what are you making for us?

0:54:58 > 0:55:02I'm doing turbot with broad beans and peas,

0:55:02 > 0:55:05a celeriac puree, and a champagne and shellfish veloute,

0:55:05 > 0:55:09and then for pudding I'm doing a treacle and stem ginger tart

0:55:09 > 0:55:13with clotted cream and braised Yorkshire rhubarb.

0:55:13 > 0:55:16Do you think you can get all this done in an hour and 15 minutes?

0:55:16 > 0:55:19My biggest fear is my pastry.

0:55:19 > 0:55:22It's one thing to make a lovely treacle tart on a Sunday afternoon,

0:55:22 > 0:55:25it's a whole different thing to make one in an hour.

0:55:25 > 0:55:27Kate...you've got to have belief.

0:55:27 > 0:55:29A little faith?

0:55:29 > 0:55:30Just a little bit.

0:55:30 > 0:55:32Thank you!

0:55:36 > 0:55:40There is no way she can cook that fish,

0:55:40 > 0:55:42make that sauce,

0:55:42 > 0:55:44make a puree,

0:55:44 > 0:55:46prepare those green vegetables,

0:55:46 > 0:55:50and make a tart and cooked rhubarb in an hour and a bit.

0:55:50 > 0:55:54There's no way. There is no way.

0:55:54 > 0:55:58If Kate gets this right, it's going to be fantastic.

0:55:58 > 0:56:02But being overambitious can topple you.

0:56:02 > 0:56:04Can I get some more mushrooms, please?

0:56:10 > 0:56:13The pressure's on me to do well, because I don't want to go home.

0:56:14 > 0:56:16I think as long as I stick to time -

0:56:16 > 0:56:20because I know that it is a flaw of mine -

0:56:20 > 0:56:23I can't see a major problem today.

0:56:25 > 0:56:28Why have you got seven different timers?

0:56:28 > 0:56:30My time management has been my thing, so every timer is for

0:56:30 > 0:56:33a single element of my dish, so I don't want to do it.

0:56:33 > 0:56:36Setting those timers is going to take up more time than keeping your eye on a clock.

0:56:36 > 0:56:40- I don't even know where the clock is...- On your oven.

0:56:40 > 0:56:44- Or the thing on your wrist, it's called a watch?- It doesn't work, it's just a good luck charm.

0:56:44 > 0:56:45What are your two courses?

0:56:45 > 0:56:47So I'm doing stuffed figs with ricotta and herb,

0:56:47 > 0:56:50with a honey and thyme drizzle, wrapped in Parma ham.

0:56:50 > 0:56:53And then my main, I'm doing roasted duck breast in a red wine and plum

0:56:53 > 0:56:58sauce with a parsnip puree, cavolo nero cabbage, orange carrots,

0:56:58 > 0:56:59and some dauphinois potatoes.

0:56:59 > 0:57:02From someone who burnt cheese on toast and lived on microwave meals,

0:57:02 > 0:57:05to say that I could execute this dish - fingers crossed -

0:57:05 > 0:57:06is a massive achievement for me.

0:57:06 > 0:57:08Nicely said, Jaymi, I feel it.

0:57:13 > 0:57:15I'm worried that the ham around Jaymi's figs,

0:57:15 > 0:57:17he's folded too thickly.

0:57:17 > 0:57:21If that ham is too thick, heat won't penetrate the fig.

0:57:23 > 0:57:25That main course is complex.

0:57:25 > 0:57:29Breast of duck, crispy skin, please, Jaymi,

0:57:29 > 0:57:31cooked very, very nicely with pink running through it,

0:57:31 > 0:57:33not dry, not jelly-like in the middle.

0:57:37 > 0:57:39Kate, you are officially halfway.

0:57:39 > 0:57:4230 minutes gone, 30 minutes on your first course.

0:57:44 > 0:57:48I want to leave this competition knowing that I gave it a good shot.

0:57:49 > 0:57:50It's good.

0:57:50 > 0:57:55And I tried to make something that wasn't easy, and I pushed myself.

0:57:56 > 0:57:57Come on, you little...potato.

0:57:59 > 0:58:01Cos you don't learn unless you push yourself.

0:58:06 > 0:58:07Are you loving MasterChef, Abdullah?

0:58:07 > 0:58:09I'm loving it. I love the experience,

0:58:09 > 0:58:11and I feel like I shouldn't be here, at the same time.

0:58:11 > 0:58:14But then, I feel like I've proven enough TO be here - so I'm in, like,

0:58:14 > 0:58:16two different places right now.

0:58:16 > 0:58:18- What's your starter? - Chicken spring rolls.

0:58:18 > 0:58:20- What's your other course? - I'm going to be doing you

0:58:20 > 0:58:23a Kashmiri roast chicken, which is like a tandoori chicken,

0:58:23 > 0:58:27with a cucumber yoghurt and some roast potatoes.

0:58:27 > 0:58:31I feel like I've got nothing to lose, so I'm just cooking the way I know how to cook.

0:58:31 > 0:58:33- Abdullah, thank you.- All right.

0:58:37 > 0:58:39I think of spring rolls as Southeast ASIAN flavour.

0:58:41 > 0:58:44Ginger, soy sauce, garlic, spring onions.

0:58:44 > 0:58:45I've never had one

0:58:45 > 0:58:47where I sort of get Asian INDIAN flavours,

0:58:47 > 0:58:51of a mint chutney on the side of a spring roll.

0:58:51 > 0:58:54I've only done this once, and I can't really remember how I did it.

0:58:54 > 0:58:56They just...are what they are.

0:58:56 > 0:58:59Not much more I can do, to be honest.

0:58:59 > 0:59:02Tandoori chicken and roast potatoes? I don't know, I've never had it before.

0:59:02 > 0:59:05It most certainly could work - roast chicken and roast potatoes works,

0:59:05 > 0:59:07why not tandoori chicken and roast potatoes?

0:59:09 > 0:59:11I've never made this dish.

0:59:11 > 0:59:13HE MOUTHS

0:59:13 > 0:59:15# Dun-dun-daaa! #

0:59:15 > 0:59:19- HE SIGHS - When I'm looking for something I can never find it. That's me.

0:59:19 > 0:59:22I need to get some meditation on,

0:59:22 > 0:59:23get in touch with that Jedi...

0:59:23 > 0:59:27Just trying to see if I can just focus enough, and remember all the steps.

0:59:28 > 0:59:31As long as I can do that, then... Yeah, great.

0:59:33 > 0:59:36In all honesty, you haven't got a great deal of cookery experience.

0:59:36 > 0:59:40- Absolutely.- So how do you approach a big day like this?- I'm, er...

0:59:40 > 0:59:45playing a guy who's learning how to cook for the first time.

0:59:45 > 0:59:48And having a good laugh about it as well, at the same time!

0:59:48 > 0:59:51- That's what's happening here.- What are your two dishes today, Brian?

0:59:51 > 0:59:54I'm doing a callaloo soup, little bit of Scotch bonnet in there...

0:59:54 > 0:59:57It's usually quite high in nutrients and so on and so forth,

0:59:57 > 1:00:00it's part and parcel of Caribbean culture.

1:00:00 > 1:00:02I've never attempted it before.

1:00:02 > 1:00:05Usually, it's kind of green, but we've got a red one here so...

1:00:05 > 1:00:08I don't really know...how this is going to go at the other end.

1:00:08 > 1:00:10And how are you cooking your chicken?

1:00:10 > 1:00:12I was going to call it Mexican chicken.

1:00:12 > 1:00:14A bit of paprika, some crushed garlic.

1:00:14 > 1:00:18The sauce is red pepper and some onion, leek.

1:00:18 > 1:00:20Brian, I think your menu sounds really interesting.

1:00:20 > 1:00:22Thank you. Thanks very much.

1:00:23 > 1:00:24Phew!

1:00:27 > 1:00:30Brian's making a sort of spinach soup, but with a little bit

1:00:30 > 1:00:31more flavour.

1:00:32 > 1:00:34That could be delicious.

1:00:34 > 1:00:37As long as there's lots of seasoning in that soup.

1:00:38 > 1:00:42The soup and the chicken, these are crowd-pleasing dishes.

1:00:42 > 1:00:46If Brian delivers the flavours he promises to deliver...

1:00:46 > 1:00:49he could, unknowingly, find himself in the semifinal.

1:01:00 > 1:01:02- Ten minutes, Kate.- Thank you.

1:01:02 > 1:01:04- Are you on time? - I'm a little bit behind.

1:01:04 > 1:01:06I'm not surprised!

1:01:18 > 1:01:21For me, when you get to this stage of the competition,

1:01:21 > 1:01:22I want restaurant-standard food.

1:01:22 > 1:01:25There's a tablecloth, there's nice cutlery, there's nice plates,

1:01:25 > 1:01:26I want great food.

1:01:28 > 1:01:31Hello! What a pleasure.

1:01:31 > 1:01:35- Nice to see you!- Nice to see you. I'm excited.

1:01:35 > 1:01:38By this stage, you just want to get through.

1:01:38 > 1:01:42In this round, Andi Peters was quite...

1:01:42 > 1:01:43Slightly harsh.

1:01:43 > 1:01:46I can't kiss anybody for the rest of this week!

1:01:46 > 1:01:48I've forgiven him, I think.

1:01:48 > 1:01:52There shall be no food thrown today. I say that now.

1:01:56 > 1:01:59Remembering my quarterfinals, going into a semifinal,

1:01:59 > 1:02:02I know that this is when things changed,

1:02:02 > 1:02:04and I thought, "Oh, this is ramped up,

1:02:04 > 1:02:06"this is serious now, I've got to nail it."

1:02:14 > 1:02:17What have you got to go, just the fish, right?

1:02:17 > 1:02:19- Plating up. - Wow, very impressed.

1:02:19 > 1:02:22- Thank you. - John said you wouldn't get it done!

1:02:22 > 1:02:25That's not fair, I didn't say that at all!

1:02:25 > 1:02:26I'm sure he didn't.

1:02:28 > 1:02:31So, Kate's making turbot with celeriac mash...

1:02:31 > 1:02:34It's rubbish, absolute rubbish.

1:02:34 > 1:02:39...broad beans and peas, with a champagne and shellfish veloute.

1:02:39 > 1:02:42There are lots of things that could go wrong with this.

1:02:42 > 1:02:46She'll either storm it, or it will be a disaster on a plate.

1:02:48 > 1:02:52She's written a menu that I think you'd expect to see

1:02:52 > 1:02:53in a Michelin-starred restaurant.

1:02:54 > 1:02:58We should pray for her, but she's probably already done it herself!

1:02:58 > 1:03:00You should be serving in 30 seconds, Rev.

1:03:00 > 1:03:03- I should have taken that shell off! - No, you can't do it now.

1:03:03 > 1:03:06You can't do it now, you haven't got time now!

1:03:08 > 1:03:10- Anything else to go on the plate, Kate?- No, that's it, it's done.

1:03:10 > 1:03:13- Good on you.- Off you go. - Are those plates hot?- Yeah.

1:03:17 > 1:03:19Incredible.

1:03:19 > 1:03:22- Hey!- Hi!

1:03:22 > 1:03:23Brilliant to see you!

1:03:23 > 1:03:26And you! Nerve-racking, I'm shaking like crazy!

1:03:26 > 1:03:28I'll serve the ladies first.

1:03:30 > 1:03:35So, what we've got for you today is turbot with a celeriac puree,

1:03:35 > 1:03:37champagne and shellfish veloute,

1:03:37 > 1:03:41served with broad beans and peas and pea shoots.

1:03:41 > 1:03:44- It looks terrific.- Thank you! - Thank you.- Do enjoy.

1:03:48 > 1:03:52They all look similar, they look good, it smells nice,

1:03:52 > 1:03:53she's warmed the plates.

1:03:53 > 1:03:57- That's amazing!- But she hasn't peeled the broad beans.- She hasn't.

1:04:05 > 1:04:07I think Kate has cooked the fish really well.

1:04:07 > 1:04:10Yeah, the fish is so delicate and lovely.

1:04:10 > 1:04:13But then you've got your broad beans with their knickers on still,

1:04:13 > 1:04:15and it just... It's not right, is it?

1:04:15 > 1:04:17My celeriac's lovely.

1:04:17 > 1:04:20You know what? It's a great effort.

1:04:20 > 1:04:22I mean, I'm very happy to eat the lot.

1:04:25 > 1:04:27That fish is beautiful.

1:04:27 > 1:04:28Love that sweet sauce with it.

1:04:28 > 1:04:33I've got to hold my hands up and say, Kate, that's a really good job.

1:04:33 > 1:04:36That is quality cooking in very little time.

1:04:36 > 1:04:39At this stage of the competition, I think that's very good indeed.

1:04:42 > 1:04:45Right. 15 minutes till dessert.

1:04:45 > 1:04:48- Yeah. On it. - In control?- On it.

1:04:50 > 1:04:53Don't mess up now, don't panic, just take your time.

1:04:55 > 1:04:59Kate's dessert, treacle and stem ginger topped with clotted cream

1:04:59 > 1:05:01and braised Yorkshire rhubarb.

1:05:01 > 1:05:03Oh-ho-ho!

1:05:03 > 1:05:06Look at that!

1:05:06 > 1:05:07A tart, you've got to make the pastry,

1:05:07 > 1:05:08you've got to make the filling.

1:05:08 > 1:05:11At least the clotted cream just comes out of a tub,

1:05:11 > 1:05:13- so you're safe with clotted cream. - That's true.

1:05:16 > 1:05:20I'm not even a puddingy person, but that's floating my boat.

1:05:20 > 1:05:23I think all the flavours work really well together,

1:05:23 > 1:05:24so I'm looking forward to it.

1:05:26 > 1:05:28That's three.

1:05:28 > 1:05:31Lovely, and on time. Off you go!

1:05:40 > 1:05:43So, you've got a stem ginger and treacle tart,

1:05:43 > 1:05:46which is what I cook for my family on a Sunday afternoon,

1:05:46 > 1:05:50with a quenelle of clotted cream and braised Yorkshire rhubarb.

1:05:50 > 1:05:51I really hope you enjoy it.

1:05:51 > 1:05:55It's been an absolute privilege and a blessing to cook for you all.

1:05:55 > 1:05:57- Thank you.- Thank you!- Thank you!

1:05:57 > 1:05:59- It looks lovely! - They make you cook on a Sunday?!

1:05:59 > 1:06:01Have you not worked all morning on a Sunday?

1:06:01 > 1:06:04- I know, right? I know, right? - That's unbelievable!

1:06:06 > 1:06:09I have to say, it looks and smells delicious.

1:06:09 > 1:06:12I think she's done such a lovely job.

1:06:18 > 1:06:23The treacle and the ginger, that rhubarb, the colour of it.

1:06:23 > 1:06:27It's just heavenly, which is very appropriate.

1:06:27 > 1:06:29A good pudding should make you smile,

1:06:29 > 1:06:33and this, genuinely, has put a massive smile on my face.

1:06:33 > 1:06:35The rhubarb is cooked perfectly,

1:06:35 > 1:06:37and there's a tart which doesn't have a soggy bottom!

1:06:37 > 1:06:40What a pud. It's amazing, gorgeous.

1:06:44 > 1:06:48There's a lovely ginger syrup across the top of that treacle tart which

1:06:48 > 1:06:51goes beautifully with the cream and the rhubarb.

1:06:51 > 1:06:55The treacle tart itself is very dense, as a treacle tart should be.

1:06:55 > 1:06:57Amazing job. Amazing job.

1:06:57 > 1:06:59Well-made tart, well-cooked rhubarb.

1:07:02 > 1:07:04There was a point about 30 minutes in where I thought,

1:07:04 > 1:07:06"I have given myself far too much to do."

1:07:09 > 1:07:12But I wanted to do my very best today, and I think I did.

1:07:15 > 1:07:20Jaymi's starter is roasted figs wrapped in Parma ham,

1:07:20 > 1:07:25- stuffed with ricotta and herbs.- Sounds delicious!

1:07:25 > 1:07:29The roasted figs, I suppose you could over-roast or under-roast?

1:07:29 > 1:07:31Jaymi, have you seen the film Alien?

1:07:31 > 1:07:34Yeah, it looks a little bit like that, doesn't it?

1:07:35 > 1:07:39I hope it's not a salad, like a roasted fig salad.

1:07:39 > 1:07:43Because, as I always say, nobody wins MasterChef making a salad.

1:07:43 > 1:07:44- Did you make a salad?- Yeah.

1:07:48 > 1:07:50We're ready to go, let's go, let's go!

1:07:51 > 1:07:53This is the hard bit, I'm clumsy!

1:07:53 > 1:07:55If you drop it, just scrape it up and give it to Andi Peters.

1:07:55 > 1:07:57I'll give him yours!

1:08:00 > 1:08:02Hi, I'm Jaymi, nice to meet you!

1:08:02 > 1:08:05- Hi, there.- I'm going to do ladies first.- Thank you.- Wowee.

1:08:07 > 1:08:10- Thank you.- For your starter, you have roasted fig

1:08:10 > 1:08:13with ricotta and herb inside, wrapped in Parma ham.

1:08:13 > 1:08:16You have a bit of rocket on the side with the balsamic vinegar,

1:08:16 > 1:08:17it really, really works well,

1:08:17 > 1:08:19and you've got a honey and thyme drizzle there.

1:08:19 > 1:08:21- Thank you.- I hope you enjoy it.

1:08:24 > 1:08:26It's a big portion.

1:08:32 > 1:08:35This is interesting. It's kind of very sweet,

1:08:35 > 1:08:37because the fig is naturally sweet.

1:08:37 > 1:08:39There's a certain sweetness with the ricotta

1:08:39 > 1:08:41and there's a honey dressing.

1:08:41 > 1:08:43I kind of don't know. I don't think I like it.

1:08:43 > 1:08:47These figs, they don't have a figgy flavour,

1:08:47 > 1:08:49and I'm not sure they're quite baked.

1:08:49 > 1:08:52All those things are wonderful things,

1:08:52 > 1:08:54and they're just somehow not working together.

1:08:54 > 1:08:58Bless him, because I think he's made a really good effort,

1:08:58 > 1:08:59and what he's done is lovely.

1:08:59 > 1:09:02But it doesn't quite...

1:09:02 > 1:09:03pull the punch, does it?

1:09:08 > 1:09:12A perfect fig with ham is a perfect combination of

1:09:12 > 1:09:14salty ham and sweet fig.

1:09:14 > 1:09:16Unfortunately, there is so much ham,

1:09:16 > 1:09:19it's salty, salty ham with a hint of sweet fig.

1:09:19 > 1:09:20It's moderately successful.

1:09:20 > 1:09:23However, I don't think it's going to set anybody alight.

1:09:27 > 1:09:31Yeah, I'm happy, I'm really happy. They're looking the right colour.

1:09:31 > 1:09:33So Jaymi's main course is roasted duck breast

1:09:33 > 1:09:36in plum sauce with a dauphinoise gratin stack,

1:09:36 > 1:09:38and carrots in orange butter.

1:09:40 > 1:09:43A roasted duck breast can be a lovely thing if it's done well,

1:09:43 > 1:09:45and a really bad thing if it's not.

1:09:45 > 1:09:46Or not done well.

1:09:46 > 1:09:49It sounds very adventurous, and that's commendable.

1:09:51 > 1:09:55- Oh, you're on fire there behind you, mate.- I'm so sorry.

1:10:02 > 1:10:04- Are you ready to go?- I think so...

1:10:04 > 1:10:06No, because it's so messy.

1:10:07 > 1:10:10- Jaymi?- Yeah?- Thank you, off you go.

1:10:15 > 1:10:16Bit of a mess.

1:10:19 > 1:10:22He's trying hard, but I just hope he hasn't done too much.

1:10:25 > 1:10:28You have a roasted duck breast that's roasted in star anise

1:10:28 > 1:10:32and thyme, cavolo nero cabbage, carrots in orange butter,

1:10:32 > 1:10:35a parsnip puree, and a potato gratin dauphinoise.

1:10:35 > 1:10:38- I hope you enjoy it. - Thank you so much!

1:10:41 > 1:10:42My skin's upside down.

1:10:52 > 1:10:54I really like the flavours.

1:10:54 > 1:10:55I think the plum sauce is beautiful.

1:10:55 > 1:10:58I think the orange carrots are really nice.

1:10:58 > 1:11:00I think I like it.

1:11:00 > 1:11:03Everything on its own works. The dauphinoise are nice,

1:11:03 > 1:11:06they are a little bit undercooked, but they're nearly there,

1:11:06 > 1:11:08and the crispy cabbage is lovely.

1:11:08 > 1:11:09He gave himself a lot to do.

1:11:09 > 1:11:12He's got it all done, and it's all on the plate,

1:11:12 > 1:11:14and I've got to give him applause for that.

1:11:18 > 1:11:21I have on this plate from Jaymi,

1:11:21 > 1:11:24wonderful flavours and terrible textures.

1:11:24 > 1:11:28I've got the lovely flavour of garlic and cream in his dauphinoise,

1:11:28 > 1:11:30I've got lots of seasoning on the veg,

1:11:30 > 1:11:33I've got beautiful, moist duck breast.

1:11:33 > 1:11:35What I haven't got is crispy skin,

1:11:35 > 1:11:37what I haven't got is soft dauphinoise.

1:11:37 > 1:11:39He didn't have enough time to do this.

1:11:39 > 1:11:41A professional chef would have difficulty in getting all

1:11:41 > 1:11:44these component parts done in the time that Jaymi had.

1:11:47 > 1:11:50I'm really happy that I got finished, but I'm gutted.

1:11:50 > 1:11:53I really feel like I don't think it's good enough.

1:11:53 > 1:11:55It's just a mess. It looks like an amateur's gone into

1:11:55 > 1:11:58a professional kitchen and tried to make it look pretty.

1:12:00 > 1:12:03Abdullah, you've got three minutes mate, before you go.

1:12:03 > 1:12:05- Three minutes?- Three minutes.

1:12:07 > 1:12:08- All right.- Where are you now?

1:12:08 > 1:12:11I'm on Pakistani timing, so 3 minutes means 23 minutes!

1:12:14 > 1:12:16Abdullah's menu's nice and short.

1:12:16 > 1:12:19Chicken spring rolls with a mint chutney.

1:12:19 > 1:12:21Look how badly I rolled them.

1:12:21 > 1:12:24I think if you've got a nice spicy, sort of shredded chicken,

1:12:24 > 1:12:26it could really work, it could be lovely.

1:12:27 > 1:12:29But you don't want a soggy spring roll,

1:12:29 > 1:12:31you want to have a nice crispy one.

1:12:32 > 1:12:35I didn't roll them very well, they're inconsistent.

1:12:35 > 1:12:38It's like the way I do my bed sheets. Just not very good.

1:12:39 > 1:12:42- Are we ready to go? - Yeah.- Well done.

1:12:42 > 1:12:43- Thank you.- Almost on time.

1:12:43 > 1:12:46- Yeah.- Go on. - Go, Abdullah.- Give them a big smile.

1:12:46 > 1:12:47Thanks.

1:12:48 > 1:12:49Hello.

1:12:49 > 1:12:52- Hi.- How are you?- Good, good.

1:12:53 > 1:12:54Sorry.

1:12:58 > 1:13:00I've cooked for you

1:13:00 > 1:13:02chicken spring rolls, and that's a mint chutney, that,

1:13:02 > 1:13:07just to go with it. So I really hope you enjoy it. If not, no worries!

1:13:07 > 1:13:10- All right, see later.- Thank you! - Thanks, Abdullah, they look amazing!

1:13:10 > 1:13:11Thank you, see you.

1:13:17 > 1:13:19There's a lot of pastry.

1:13:19 > 1:13:22Abdullah's rolled it, made it look amazing.

1:13:22 > 1:13:24It just could have done with a bit more filling.

1:13:24 > 1:13:28And maybe just an element in that filling that was maybe a bit spicy,

1:13:28 > 1:13:30or something, to complement the chicken in there.

1:13:30 > 1:13:32The trouble is that...

1:13:32 > 1:13:34You're right, he's rolled it to make it look really neat,

1:13:34 > 1:13:37but he's used so much pastry to get it like that,

1:13:37 > 1:13:40that we've got a great big thick, soggy load of pastry,

1:13:40 > 1:13:42and then just chicken.

1:13:47 > 1:13:49Abdullah's culinary brain has created something.

1:13:49 > 1:13:51Unfortunately, what he's created is not very nice.

1:13:51 > 1:13:55It's greasy spring roll wrapper with a bit of cooked chicken inside.

1:13:55 > 1:13:59That pastry isn't cooked, and it's greasy.

1:14:01 > 1:14:03- Right, what am I doing?- 15 minutes.

1:14:03 > 1:14:05- Yeah, no problem.- And then we need your tandoori chicken.

1:14:05 > 1:14:07Yeah, no worries.

1:14:08 > 1:14:10Let's taste one of them.

1:14:14 > 1:14:18Kashmiri roast dinner. It sounds fantastic to me.

1:14:18 > 1:14:19They're nice, they're fine.

1:14:19 > 1:14:23If he gets that right, it's going to be amazing.

1:14:23 > 1:14:26- You've got three minutes left, Abdullah.- Yeah.- What's wrong, mate?

1:14:26 > 1:14:27I was disappointed with the rolls!

1:14:27 > 1:14:29Ah. It's done now.

1:14:29 > 1:14:31I know, it's still in my head, I'm trying to get it away.

1:14:31 > 1:14:33The first act's over and done, it's all gone.

1:14:33 > 1:14:36- Yeah.- Back on now, here we go. - Yeah. Let's go.

1:14:37 > 1:14:39When I was on MasterChef a million years ago,

1:14:39 > 1:14:41somebody made me tandoori chicken and it was raw.

1:14:41 > 1:14:44So let's hope Abdullah doesn't make the same mistake.

1:14:45 > 1:14:48When I read the menu and I saw Kashmiri roast dinner,

1:14:48 > 1:14:50- OK, done, that's what I want to eat. - You did, yeah.

1:14:50 > 1:14:52- I'm looking forward to it. - Yeah.

1:14:52 > 1:14:55You have a style, Abdullah. You have a style of your own.

1:14:57 > 1:15:00- Happy?- Yeah, happy. - Well done.

1:15:00 > 1:15:02Don't fall.

1:15:02 > 1:15:05Don't fall. Oh, look at that balance!

1:15:05 > 1:15:06Lionel Messi here!

1:15:08 > 1:15:09It's not a huge amount of skill,

1:15:09 > 1:15:12but I think it's going to be very good eating.

1:15:12 > 1:15:14It looks like somebody's been eating it already.

1:15:16 > 1:15:20- Thank you, darling.- What I've made for you today is a Kashmiri roast.

1:15:20 > 1:15:24It's a chicken tandoori with a cucumber yoghurt on the side

1:15:24 > 1:15:29and some roast potatoes underneath, and a little cucumber thingamajig

1:15:29 > 1:15:31- on the top. - I love a thingamajig.

1:15:31 > 1:15:34- Oh, brilliant. Enjoy! - Thank you.- Thank you so much.

1:15:34 > 1:15:37- Thanks, Abdullah.- Thanks, Abdullah. - Cheers.- Amazing.

1:15:39 > 1:15:41I think it looks great, it smells really fresh, doesn't it?

1:15:41 > 1:15:45- Yeah.- You've got this lemon and cucumber and a bit of spice,

1:15:45 > 1:15:47and so it looks promising.

1:15:47 > 1:15:48Mmm.

1:15:53 > 1:15:55He's put some nice spicing on the chicken.

1:15:55 > 1:15:56He's put the raita on the plate,

1:15:56 > 1:15:59but, actually, I think it would have helped with some sort of sauce

1:15:59 > 1:16:02or a gravy. There's nothing to even attempt to pull it together.

1:16:02 > 1:16:04They're just components on a plate.

1:16:04 > 1:16:09It's all right. There's nothing that makes me go, "Oh, I love this."

1:16:09 > 1:16:12The spices are warming, aren't they?

1:16:12 > 1:16:16But otherwise it's a chilly occasion.

1:16:22 > 1:16:26Abdullah's chicken with roast potatoes and yoghurt is delicious.

1:16:26 > 1:16:29Look, it's not hugely skilled.

1:16:29 > 1:16:32However, you know, we want food you want to eat,

1:16:32 > 1:16:33and you want to eat that.

1:16:33 > 1:16:36You can't ask for much more than the food tastes good,

1:16:36 > 1:16:37and that tastes really good.

1:16:41 > 1:16:43Never again!

1:16:43 > 1:16:45I just feel lighter now.

1:16:45 > 1:16:48You know, like a load has been taken off my shoulders.

1:16:52 > 1:16:55I do have regrets about picking the chicken rolls.

1:16:55 > 1:16:58I mean, I wanted to push myself, but there's pushing yourself,

1:16:58 > 1:17:00and then there's pushing yourself off a cliff,

1:17:00 > 1:17:01which is what I think I did.

1:17:08 > 1:17:10Brian, callaloo soup.

1:17:13 > 1:17:15I don't know about callaloo.

1:17:15 > 1:17:18I love the word, and I love that Brian's just gone,

1:17:18 > 1:17:20"Brian, callaloo soup."

1:17:21 > 1:17:23I have no idea what that is.

1:17:23 > 1:17:26- Is it a vegetable? - It's a spinachy, Caribbean soup.

1:17:26 > 1:17:29- Had it before?- Never had it. - Had it before?- Never.

1:17:29 > 1:17:32- So it's going to be a surprise to us all.- Yeah.- OK.

1:17:33 > 1:17:34Are you happy with the soup, Brian?

1:17:34 > 1:17:37Yeah, it's got a lot of spice, there's some kick going on.

1:17:39 > 1:17:42- There you go. Good job.- Oh, boy.

1:17:42 > 1:17:44You're doing good, what's the matter with you?

1:17:44 > 1:17:47This'll keep them on their toes anyway, I know that.

1:17:47 > 1:17:50Tell you what, it's a bowl of soup. Everybody loves a bowl of soup.

1:17:50 > 1:17:51Hey.

1:17:53 > 1:17:56It is callaloo soup. It's red callaloo soup.

1:17:56 > 1:18:00But it's got a little bit of a kick.

1:18:00 > 1:18:03- I'll just warn you. Enjoy, ladies and gentlemen.- Thank you, Brian.

1:18:03 > 1:18:06- Thanks a million.- Thank you very much indeed. Thank you.

1:18:11 > 1:18:13I'm going to go for a big gulp.

1:18:13 > 1:18:14It's quite... It's really hot.

1:18:14 > 1:18:16I like the spice.

1:18:20 > 1:18:22- When you do a big bit...- Yeah.

1:18:22 > 1:18:24..the spice is good. It's got spice.

1:18:24 > 1:18:28At least it's got something. It's like muddy... Spicy mud.

1:18:28 > 1:18:30It's got quite a creamy taste to the...

1:18:31 > 1:18:35- ..earthiness. - I've got to say one thing...- Yeah?

1:18:35 > 1:18:39- The texture is brilliant.- It's more like an earthy, potato...

1:18:39 > 1:18:41- Earthy taste. - Exactly. It's so smooth, though.

1:18:41 > 1:18:43- It is smooth.- It's so smooth. - It's so smooth.

1:18:45 > 1:18:48Wow, mate, he's used the chilli.

1:18:48 > 1:18:52That tastes very much like a very peppery, spinach soup.

1:18:52 > 1:18:56It's hot and it's creamy and it's nice.

1:18:56 > 1:18:58The colour is a bit weird.

1:18:58 > 1:19:00However, I really like the flavour.

1:19:03 > 1:19:06- Brian?- Yes, sir? - Final three minutes.

1:19:06 > 1:19:07Final three minutes, right.

1:19:07 > 1:19:11You need to think about getting stuff on the plates, mate, please.

1:19:11 > 1:19:13Good colour.

1:19:13 > 1:19:15Main course, Mexican chicken.

1:19:17 > 1:19:20- That's how it's done. - He's a man of very few words.

1:19:20 > 1:19:21Bish, bash, bosh, Brian.

1:19:23 > 1:19:26Mexican chicken sounds exciting.

1:19:26 > 1:19:28Chicken and rice, do you think?

1:19:28 > 1:19:29Bit of spice.

1:19:32 > 1:19:34I don't know what it tastes like, Brian, but it smells really good.

1:19:34 > 1:19:36I hope it tastes as good as it smells.

1:19:38 > 1:19:39Great, Brian.

1:19:41 > 1:19:44Brian, I want to see you in the next round, mate, come on, come on.

1:19:48 > 1:19:49John, it looks all right.

1:19:49 > 1:19:52- I'm with you.- It looks OK. - I'm with you.

1:19:56 > 1:19:59- Good evening. - Hi.- Good evening.

1:20:05 > 1:20:10Brian's cooked Mexican chicken in a vegetable paprika stew,

1:20:10 > 1:20:15served on a bed of sweet potato mash with a coriander coleslaw.

1:20:15 > 1:20:19It's going to go one of two ways. It's either going to be...

1:20:19 > 1:20:20Or...

1:20:25 > 1:20:27It's actually really yummy.

1:20:29 > 1:20:32Really yummy. Quite a festival of flavours.

1:20:32 > 1:20:34Lovely moist bit of chicken thigh.

1:20:34 > 1:20:38I do love a bit of sweet potato mash and I love roasted vegetables.

1:20:38 > 1:20:40They're all caramely.

1:20:40 > 1:20:43The spicing on the chicken with the huge abundance of the coriander,

1:20:43 > 1:20:46it completely works for me. It really does.

1:20:46 > 1:20:48I think this is great.

1:20:48 > 1:20:50Sort of comfort food, isn't it?

1:20:50 > 1:20:53You could just have a bowl of it and think that everything's all right.

1:20:57 > 1:20:58John, I like this.

1:20:58 > 1:21:00I really like this.

1:21:00 > 1:21:03He has got fiery, hot vegetables,

1:21:03 > 1:21:04he's got lots of seasoning in the slaw

1:21:04 > 1:21:08and his chicken's cooked really, really well. That's lovely.

1:21:08 > 1:21:10I'm with you. It's delicious.

1:21:10 > 1:21:12He doesn't have the skill yet with the presentation,

1:21:12 > 1:21:14he doesn't quite know what he's doing with the cooking.

1:21:14 > 1:21:17However, he's got a gift with palate. That's for sure. He knows

1:21:17 > 1:21:19how to cook food that tastes great.

1:21:22 > 1:21:23Wow.

1:21:23 > 1:21:26I've had some opening nights and that's just...

1:21:26 > 1:21:28That's right up there with the best of them,

1:21:28 > 1:21:30the most terrifying of them.

1:21:32 > 1:21:35They say when you get older, time shortens.

1:21:35 > 1:21:39Well, I must be about 100 because it just went like that.

1:21:40 > 1:21:43What a difference a day makes, eh?

1:21:43 > 1:21:46The twists and turns of MasterChef.

1:21:46 > 1:21:48Unpredictable to the wire.

1:21:54 > 1:21:56There is one person in here who cooked so well

1:21:56 > 1:22:00they deserve a semifinal place and they should just go straight through

1:22:00 > 1:22:01and that's Kate.

1:22:01 > 1:22:04I think Kate proved herself today to be a serious,

1:22:04 > 1:22:07serious contender for the MasterChef title.

1:22:07 > 1:22:10The guests, they were as equally as impressed as we were.

1:22:10 > 1:22:13That's it, John, that's it. She is a semifinalist.

1:22:13 > 1:22:16We need to talk about Jaymi...

1:22:16 > 1:22:20Abdullah and Brian.

1:22:20 > 1:22:24Not clear sailing for the boys at all. Let's be honest.

1:22:24 > 1:22:27I don't know about Jaymi, and I'll tell you why.

1:22:27 > 1:22:30I think he can cook. But I think he actually bit off more

1:22:30 > 1:22:31than he could chew today.

1:22:31 > 1:22:34However, he did get good flavours on the plate.

1:22:34 > 1:22:39So I think we both agree that we really admire Jaymi's adventure

1:22:39 > 1:22:43and his ambition. Maybe he just tried a little bit too hard.

1:22:43 > 1:22:44I'd be devastated to go home.

1:22:44 > 1:22:47If I'd gone out on a high, you could say you did your best.

1:22:47 > 1:22:49That was my biggest fear, was going out...

1:22:51 > 1:22:53Just going out and not being happy with what you've done.

1:22:55 > 1:22:59Abdullah, first course, spring rolls with the mint dip.

1:22:59 > 1:23:03Didn't work. The main course of the chicken cooked with a yogurt spice,

1:23:03 > 1:23:06you and I loved, absolutely loved.

1:23:06 > 1:23:08Our guests, however, were indifferent.

1:23:08 > 1:23:12- I don't know why.- I think maybe their judgment was affected

1:23:12 > 1:23:15by the quality of his starter. I think that's what happens.

1:23:15 > 1:23:18I wanted to prove to myself that I could hack the kitchen,

1:23:18 > 1:23:20which I think I've proven to myself. Yeah, it wasn't great,

1:23:20 > 1:23:23but I've seen some fantastic chefs fail in that kitchen.

1:23:23 > 1:23:26So, do you know what? At least I got half the dish right, I think.

1:23:26 > 1:23:28I think I did. I hope I did.

1:23:29 > 1:23:31Brian's competition has been fascinating,

1:23:31 > 1:23:34cos he does just keep on trying, and he cooked two dishes today

1:23:34 > 1:23:36he didn't know very well. His soup, I liked the earthiness of it,

1:23:36 > 1:23:38I loved the spiciness of it.

1:23:38 > 1:23:40Brian's main course was great.

1:23:40 > 1:23:41There wasn't a mistake.

1:23:41 > 1:23:44It was really tasty. In fact, addictively tasty.

1:23:44 > 1:23:46The diners - and we have to listen to their opinion -

1:23:46 > 1:23:49they weren't particularly impressed with Brian's starter of soup.

1:23:49 > 1:23:51They did, however, like his chicken main.

1:23:51 > 1:23:54Me, personally, I liked both dishes.

1:23:57 > 1:24:00Yes, I would like to go through to the semifinals.

1:24:00 > 1:24:02But I am a sci-fi fan, you see,

1:24:02 > 1:24:06so in this universe, if I don't get through,

1:24:06 > 1:24:09then there's a universe somewhere out there where I did.

1:24:09 > 1:24:11And that boy's having a good time.

1:24:13 > 1:24:19OK, John. All three of these, Abdullah, Brian and Jaymi,

1:24:19 > 1:24:21which one of these has shown the most potential?

1:24:21 > 1:24:24- Who's been the bravest? - You and I know, in our hearts,

1:24:24 > 1:24:28there is one more deserving semifinalist amongst those three.

1:24:39 > 1:24:43Thanks, guys, very much for all your hard work.

1:24:43 > 1:24:45It's been a tough decision, I have to say.

1:24:45 > 1:24:48But we've made our decision.

1:24:48 > 1:24:51Our first semifinalist...

1:25:03 > 1:25:04..is Kate.

1:25:08 > 1:25:10Well done, Kate.

1:25:13 > 1:25:15Our second semifinalist...

1:25:24 > 1:25:26..is Brian.

1:25:26 > 1:25:28What?

1:25:28 > 1:25:31- What?- Oh, my God. Well done.- What?!

1:25:32 > 1:25:35- What?- I told you.- What?!

1:25:37 > 1:25:40Jaymi, well done. Abdullah, well done.

1:25:45 > 1:25:47Yeah, I'm completely proud of myself because

1:25:47 > 1:25:50I thought I'd have been a disaster from the start.

1:25:50 > 1:25:54So at least I had a few challenges, but I wasn't a disaster.

1:25:54 > 1:25:58I think I've learned too much. More than I can handle.

1:25:58 > 1:26:01You know, I'm 27. Maybe in ten years' time I'll actually be

1:26:01 > 1:26:03a very good cook. You never know.

1:26:10 > 1:26:13Kate, Brian, semifinalists. Congratulations.

1:26:19 > 1:26:22I'm having another out of body experience right now.

1:26:22 > 1:26:24Everything has sort of slowed down.

1:26:24 > 1:26:27I'm blown away, mate, I'm blown away.

1:26:27 > 1:26:29It's a pleasure and honour to still be here.

1:26:30 > 1:26:32I can't believe it.

1:26:33 > 1:26:38I'm really excited about what lies ahead, but I am also terrified.

1:26:38 > 1:26:40It's like you've walked up the mountain and you think you've

1:26:40 > 1:26:43got to the top and you look up and there's a whole new peak

1:26:43 > 1:26:44stretching out before you.

1:26:46 > 1:26:48Thank you so much.

1:26:48 > 1:26:50Cheers. Thank you so much.

1:27:00 > 1:27:04Next week, the eight best celebrities come together

1:27:04 > 1:27:05for the semifinals

1:27:05 > 1:27:08and the pressure reaches new heights.

1:27:16 > 1:27:19- Guys, the sticky toffee's burnt. - What?

1:27:19 > 1:27:21Their expectations look so high.

1:27:25 > 1:27:28- This is crazy.- Oh, gosh.