Episode 8 Celebrity MasterChef

Sharpen your knives, because we've got 20 great celebrities

who want to show how good they are in the kitchen.

I'm having the most fun I have had with my dog collar on

in a long time.

They've filled stadiums, they've smashed records,

they've performed in front of thousands of screaming fans.

But can they cook?

I can't believe I'm here. I mean, I can't believe I'm still here.

I don't want to mess it up now because the stakes are so high.

Who's going to be the cherry on the cake?

Who's going to be the rotten egg? Get them in, we'll find out.

This week, the MasterChef heats have pitted

five celebrities against each other.

Argh, it's still breaking!

Argh!

Can you make it again for me, please?

-OK, the quenelle.

-Do it, quick!

-Oh, yeah, absolutely.

-Run!

I've got a million on, at the minute.

It's hard work, but I'm getting the hang of it, I think.

We'll start again, we'll start again. We can't use that.

-No, really?

-Give me the pan.

-OK.

-Give me the pan.

Last time, showbiz legend Patti Boulaye went home.

Thank you.

# Goodbye! #

Now the remaining four are back to fight for a place in the semifinals.

It's nerve-racking, but I'm ready

and, hopefully, things can only go up from here,

or they're going to come crashing down.

This is uncharted territory that we're dealing with right now,

so I look forward to the next challenge, whatever it may be.

It's hard work and determination that got me here.

I want to learn and I want to better myself.

I'm not going to get this opportunity again.

I'm pretty confident, but pride goes before a fall, doesn't it?

-GREGG:

-They've worked hard to get here. It's going to get tougher.

The challenges are going to get bigger.

Four celebs and just two semifinal places to give.

The two last semifinal places of the year.

Hiya.

Welcome back. Good to see you four.

I don't know whether you've noticed, but my mate is dressed for action.

Oh, dear Lord.

We call this round the Knowledge and Skills Test.

What we want to do is we want to test your knowledge and your skills,

but we'd also like to test you individually.

So, we're going to ask you to step outside,

and we're going to call you in one by one

and see how good you truly are.

Off you go.

-See you soon.

-Cheers.

What am I going to do? Shall we run?

-Shall we just go to the pub?

-Taxi!

Oh, dear!

-Oh, can I go home yet?

-It could be...

-I'm a little bit shell-shocked, to be fair.

-It could be...

Well, the thing is, is I like the thought of us all going together,

and now this is like divide and conquer, isn't it?

OK, we now want to see what they know.

I've got six different ingredients that I want them

to identify, if they can. Peppers and chillies one side,

shellfish the other.

Here, you've got the much-loved Spanish Padron pepper.

A little bit of oil, some salt, delicious.

They should be able to identify this as a pepper, bell pepper.

These, I mean, you love these because you find these

in Thai dishes, and that is the bird's eye chilli.

The seeds inside are very, very hot indeed, as is the flesh.

I want them to be able to identify all three of these.

Padron peppers, bell pepper and the bird's eye chilli.

I agree.

These shellfish, these are cockles.

Our celebs may well have eaten these,

but have they ever seen them in their shell?

But they are cockles, not clams.

This is a razor clam, all right?

As in a cut-throat razor, that's why they were called a razor clam.

These lovely things, obviously, are scallops,

but they're smaller, and they're queenie scallops.

I'd be happy if they say scallop.

I mean, if we've got people coming on MasterChef

and they don't know what a scallop looks like, we're in trouble.

For the skills test, we want them to make tempura prawn,

some tempura vegetables and a dipping sauce.

-And you're going to give them 15 minutes?

-Yes.

First, we're going to make the batter, the tempura batter.

I'm using half rice flour and half cornflour.

It will work with either.

I do both because I prefer the flavour of the rice flour

and the texture of the cornflour.

Soda water, it's aerated,

and that means that your batter is a lot lighter.

A couple of ice cubes, and a pair of chopsticks.

The consistency, funnily enough, is a little bit thicker than milk.

They're going to make a much thicker batter than that.

Well, maybe they will, maybe they won't.

It's all going to go horribly wrong.

Now to prepare the prawns for the tempura.

The easiest way to do it is to grab both of the legs together,

and just pull them all to one side.

And then, as you do that, you'll see that the shell starts to come away.

And, with one deft move, all the shell comes off.

There'd be nothing worse than trying to eat a prawn shell in batter.

I'm going to take the stomach line out.

If there's any. There's one.

-It's gritty.

-It is gritty.

Yes, well, it's its intestine.

I'd like to make sure they've all cleaned their prawn.

Next, we want them to tempura two different vegetables.

I have sweet potatoes, avocados, peppers, spring onions, cauliflower.

Myself, I'm going to do sweet potato and avocado.

Avocado tempura might sound a bit bonkers. I love it.

I've never ever had tempura avocado.

A dusting of flour on the vegetables.

Make sure they're really well-coated.

And then the prawns as well.

Mm.

It's really important they flour the prawns and the vegetables first

before they go in the batter, really important,

otherwise the batter will not stick.

I think we're going to get a much thicker batter than that

and they're not going to flour. You mark my words.

Now, how long does a prawn cook for?

Until it's pink.

One. And the other thing is, when it floats to the top of a deep fryer,

it usually means that it's cooked.

Crispy as you like.

Ah! Yeah, baby!

If we get a prawn that looks like that, I'll be very impressed.

And then the vegetables.

Done.

And now a dipping sauce.

Vinegar,

soy sauce.

A couple of drops of sesame oil.

Chillies in.

A bit of zing, a bit of lime juice.

The quantities don't really matter.

It's about how you like the taste.

Yeah.

There we are. Skills test.

Tempura prawns and vegetables with a dipping sauce.

That's very pretty.

But that is the lightest and most delicate of batters.

You know you're not going to get that, don't you?

You're going to get the equivalent of cod and chips out the chippy.

Let's get the first one in.

John, I've got my fingers crossed.

First up is boyband Union J singer Jaymi Hensley.

Stick your apron on, Jaymi.

So far in the competition, despite struggling with timings...

You've got 25 minutes left.

You're having a laugh!

..he has consistently impressed.

Tasty stuff. Well done, you.

I think hard work really pays off in this field.

I think that the harder you work, the more you push yourself,

the better the rewards are.

That's just the ethos I've got going into it.

Under this cloth are six ingredients.

-OK.

-We want you to write down what they are.

-Yeah.

-Right, you've got two minutes. Take your cloth off.

There's definitely extra pressure having John and Gregg

just watch your every move, and it being just a one-on-one situation,

because I think there's nowhere to hide.

I'm just going to work on the challenge with open arms,

and hope for the best.

I want to taste it.

Can I write two things?

Jaymi, are you happy with what you've done?

I think I've done what I think I know.

So, look, why don't you take us round the board, one by one,

and tell us what the things are.

-So, I think we've got scallops here.

-All right, well, it's a little one,

it's a queenie scallop, but a scallop will do.

I feel like this is a cockle. I feel like I recognise that name.

-Well, congratulations.

-It is?

-Yeah.

-Oh, OK, cool.

Um, I feel like this is some sort of a sea snail.

It's a razor clam.

Again, a green chilli of some... I've put green chilli.

-I reckon we'll give you half for that.

-Cool, OK, half.

-I think this is a green bell pepper.

-It's a Spanish Padron pepper.

-OK.

-And this?

-I went for red pepper.

I know it's huge, so I was going to put a big red pepper.

-Let's give you three and a half, maybe four.

-OK.

That's not bad, old son. All right, well done.

Knowledge is pretty good. Now we'd like to test your skills.

-You will have 15 minutes in total, Jaymi.

-Yep.

That's tempura prawns with two types of vegetables, also tempura'd,

and a nice little dipping sauce to go on the side.

-Are you happy?

-Yeah, OK.

-Fantastic. Off you go.

I would presume I have to get rid of, like, the face and stuff,

-or would you leave that?

-I've never heard the word "face" for a prawn.

Well, it is a face, it's got eyes!

It's a face, yeah. It's attached to a head.

Oh, that's disgusting.

Sorry, mate.

Do you know, this is, like, the biggest thing for me.

Like, honestly, if I saw this in a restaurant,

I would ask them to take it back.

So, you don't mind cutting the head off a cauliflower?

It's never had a family, it's never had dreams, ambitions

or anything like that.

You've had four minutes.

I haven't got eggs, so I'm presuming the only liquid I've got in here

is soda water.

Is this the right idea?

You've got great ideas.

So, I'm going to want to keep that bit out.

-Have you ever deep-fried anything before?

-Never in a million years.

You are halfway, so you've got seven and a half minutes left,

young Jaymi.

Let's get them on because I know they take

a lot longer to cook than the vegetables do.

-Don't forget you need your dipping sauce as well, Jaymi.

-Yeah.

All done.

Jaymi, you did OK.

Your prawns, you need to take the little runner tract out the back.

You put it in flour first, then in your batter.

-Oh, OK.

-Rather than batter then your flour.

-OK.

And then you'll end up with a crust around the outside.

-Yeah, OK.

-But your batter was the right consistency,

somehow you worked that out, which is very, very clever.

Prawns, less time.

-Less?

-Yeah, they only take a couple of minutes.

Your dipping sauce is tasty. It's good.

I don't think you've done badly at all.

You've overcooked your prawns, but I like both the vegetables

and I like your dipping sauce which is very acidic.

Jaymi, you've done well.

-OK, thank you.

-Knowledge, pretty good.

Skills, not bad at all. Thanks, Jaymi.

Thank you very much. See you later.

With each round, he does OK, he grows in confidence

and does even better for the next round.

-He's getting good.

-He's learning fast.

If you'd have shown me that challenge before this process,

I'd have had a panic attack and ran as far away as possible.

But I enjoyed it, and I'm glad that I didn't go horribly wrong,

that's more than I expected it to go like.

Next is Citizen Khan comedian Abdullah Afzal.

After a bad start...

Your chicken leg and thigh is undercooked.

..he went on to show he had a great palate.

You have proved something. I really would like to see you keep going.

I'm feeling, like, an excited nervous,

like before you sit on a ride at a theme park.

You know, you don't know if you're going to make it to the other side,

but at least it'll be fun.

Take your cloth off.

-My cloth? Oh, this.

-Yeah. Give it to me.

There you are, six ingredients.

OK, that's fine.

Er...

I think that's close enough.

What's one of these?

Seashells?

HE SNIFFS

They smell of...shells.

Oh, I am the worst at identifying ingredients,

I'm going to really struggle.

Honestly, you put a chicken and a lamb in front of me,

I think it's a goat.

Baby mussels? Is that a thing?

-What colour is a mussel?

-Black.

-Right.

Not a mussel. I can't think of anything, erm...

-If you don't know, you don't know.

-Clam!

-A clam.

-Oh, they're massive purple things,

but I've got that from SpongeBob!

-Yeah, well...

-ABDULLAH LAUGHS

Clam, I'm just writing "clam". I'm sure it's not.

That's something in a shell but I've never seen this in my life, ever.

I don't know. I'm just going to put down "stick of doom".

-Right, are you finished, mate?

-Yeah, yes.

Right. You got three out of six, I reckon.

You got the scallops, you got the pepper.

Those chillies, they've got different names in different places.

-I think you knew what they were.

-Yeah.

This shellfish, though, you were completely at sea.

I got muddled up, didn't I, a bit?

The dish we'd like you to make for us

are tempura prawns, two different types of vegetables,

and a nice little dipping sauce.

-Do you know what tempura is?

-I have no idea.

Abdullah, off you go.

I'm so sorry. This looks like really good ingredients,

but I don't know what I'm doing.

Right, well, what do you think's on the outside?

-A shell.

-Right, what do you do if you want to get inside a shell?

-What do you do to it?

-Peel it.

Pah! Beautiful! Think of a prawn like a banana.

This is torture now.

It's got a brain. Why has it got a brain?

-That's the flesh there.

-I think you're sorting this out, mate.

Looks all right.

This is not right. This is bubbling.

It's like it's acid. Can you eat this?

It's fizzy, isn't it?

-I'll just put another tablespoon in, I think.

-Oi!

-That's it, the spoon went with it!

-GREGG LAUGHS

I'm so messy, man.

You have three minutes left.

That's oil and soy sauce.

You need to hurry up, mate.

How long are you going to cook those prawns for?

They're overcooked now.

Well, get them out, then!

You've got a minute to go.

Oh. It looks good.

-Good.

-But it tastes absolutely horrendous.

-OK, quick, quick, quick.

-Sorry, I just...

-Quick, quick, quick.

-I feel like I'm...

-Right!

Good. Time's up. That's it.

It's not the prettiest tempura dish I've ever seen, Abdullah.

GREGG LAUGHS

But you got through it, mate.

Because you used cornflour and rice flour,

you've got a lovely, crispy batter.

Your prawns, they could be cooked a little bit less.

You also need to take the little tract out the back.

I noticed, yeah.

Your red peppers are overcooked.

They need to be coated in flour first so the batter sticks.

And your spring onion is actually tasty.

-Your sauce is not bad.

-OK.

-It's supposed to be a flavouring. It's fine.

-OK.

You did OK.

You did OK, because it's obvious you didn't know what you were doing.

I'm really impressed you got your way through,

-you did complete the task.

-That's good enough for me at the moment.

Thank you very much indeed.

Cheers, guys.

I'm buzzing. I'm really happy with that. I think I did all right.

I think, in the circumstances, I've triumphed.

Next up, it's actor Brian Bovell...

..whose lack of cookery knowledge was a problem.

Did you just take the whole pomegranate

-and blend the whole pomegranate up?

-I washed it first.

-You washed it first?

-Yeah.

But he went on to show great promise.

Your touch and your flavour combinations are really good, Brian.

You don't need to be this nervous.

-OK, cool.

-All right?

-Yeah.

The ideal situation for me today would be to walk into there

and for the two of them to come, give me a big hug and say,

"You know what, B? Everybody else is so impressed with what you've done,

"they've all backed out and you're the winner."

You've got two minutes to identify the six ingredients

-under this cloth. Take the cloth off.

-Okey-dokes.

What's this?

-Is this edible?

-Mm-hm.

-OK.

-Well, the inside is.

-Oh, right.

When it comes to food, you wouldn't find Brian's name

in-between "skill" and "knowledge", somehow. Ha!

But here I am, I'm learning.

This is... I'm fascinated to find out what this is.

-Do you know what that one is?

-Knife fish?

Because it looks like a handle of a sort of...

-It does look like the handle of a switchblade.

-Switch fish?

-One of these two is oyster, I don't know which one it is.

-OK, fine.

-You've got 30 seconds left.

-I need to take it to the lab!

-Yeah.

-I'd start writing things down.

-Oh, OK.

-Um.

-Right, let's stop this. So what've you got?

You got that. What was that?

-It's a red pepper.

-That is, that's a red pepper.

-I've got the chilli.

-That's a chilli.

-Do you know what? I think you've got two.

-Thanks.

-That isn't a switchblade fish. It's a razor clam.

-Oh!

-That...

-Cockles?

-Cockles.

-And that, that's a scallop.

-Scallop!

And you know what? I came in and looked and went,

"I wonder if that's scallop?"

Brian, two out of six.

-Yeah, indeed.

-Not brilliant.

-Not brilliant.

-Let's just hope your skills are a little bit better.

-Skills?

Skills test. Brian, we would like you to cook for us

tempura prawns, with tempura vegetables, and some dipping sauce.

Do you know what tempura is?

Er, yeah, it has a batter.

Brian, off you go, mate. 15 minutes maximum amount of time. Let's go.

Right, OK, well... HE LAUGHS

And we can just have you like that.

That's it. Right, you've got your two veg, right, you're going to use?

My two veg.

Why do I have cold water?

Have you made a batter before, Brian?

Nope. This is all new to me, gents.

You have ten minutes to go.

BRIAN CHUCKLES

I'm thinking that you use a little bit of the water in there

-so that that will help to...

-That's not a bad idea.

Right, OK.

Right, Brian, you've got nine minutes left.

Yeah, man, I'm going to cook it. Let's go.

Let's do it, let's do this!

I think they go in here, don't they?

Something like that.

Right, I'll just introduce that to a little bit of that.

Get that in there.

Let's have a sauce.

-Two minutes.

-Right, you've got to plate up now, my friend.

It smells all right, Brian.

Cheers, thank you.

Oh, my word.

-Righto!

-A veritable feast, I tell you!

Tempura is a very, very thin crispy batter

where every ingredient is cooked really quickly.

It takes minutes, if not seconds.

The prawns should be peeled of their outer shell first.

The sweet potato's not going to be cooked in the middle

-because it's too much of a chunk.

-Right.

-I want to show you. Look.

-That's raw.

-Raw.

-This is overcooked and turned to mush.

-Yeah. Mush.

Let's try your dipping sauce and see how we get on, Brian.

All right.

Your dipping sauce is OK.

-It tastes of a bit of salty soy, a little bit of acidic lime.

-Right.

Unbelievably, your prawn is really well cooked

inside the shell and the batter. Just keep your head,

because there's not going to be anything that you can't figure out.

Indeed. This indeed has been a learning experience.

Good. Thank you very much.

-Thank you, gentlemen.

-Cheers, Brian.

-Thank you so much.

He honestly doesn't have a clue where to start, does he?

He has just not got an idea what he's doing.

Although I crashed and burned, it's OK.

You take the lesson, and it's a lesson learnt.

As long as you've learned the lesson,

you won't make the mistake again.

Finally, it's Gogglebox star Reverend Kate Bottley

whose ambition won the respect of the judges.

Well, I've got to say one thing to you, Kate,

you can get a lot done in 50 minutes.

Yeah, you're a cook, Kate.

I've never jumped out of a plane

but I expect that this is a little bit what it feels like.

You're excited, you're nervous, but you actually just want to get going.

Kate, take the cloth off.

So, they're bird's eye chillies.

You wouldn't have put two types of chillies on, I wouldn't expect.

-Oh, get you!

-Thank you.

-Get you, girlfriend.

It's just these, it's just these.

-You've got the other five.

-I know.

I know, and I'm going to kick myself for that one.

-Don't worry.

-I'm just going to put "little green peppers".

SHE LAUGHS

Kate, you've done really, really well.

This stumped me, because it's not a chilli.

That is a Spanish Padron pepper.

OK, OK.

-Kate, I reckon you've got five out of six.

-Thank you.

You know, that last one's going to gall me for a couple of days.

-Your knowledge is brilliant. Now to test your skills.

-OK.

15 minutes.

-Have you made tempura before?

-Yeah.

-Good.

Off you go.

Just peel these prawns. I'll devein these prawns.

What are you going to do with the prawns, Kate?

I'm going to devein them,

I'm going to take the intestinal tract out of the back.

You don't want to eat that, that's not very nice.

-You really know what you're doing, don't you?

-I watch a lot of telly.

-What are you using there?

-I'm using mostly rice flour

and a little bit of cornflour, just to give it

that crispness, I think?

That is a lovely pepper. Look at that.

-All things bright and beautiful.

-Are you talking about me or the pepper?

SHE LAUGHS

That's it, beautiful.

You're there, you know what you're doing.

Well done.

Kate, great.

Really great.

The prawns, you knew what to do,

you opened the back up, you deveined them. Really impressed.

Mm.

Crispy, light batter. The prawns are lovely and soft, which is great.

The peppers have a little bit of crunch to them.

The spring onions like that are lovely.

Your dipping sauce, sharp with lime, a little bit of chilli heat,

salty with soy. Bingo!

Five out of six with your knowledge test,

and an extremely good round with your skills test.

You've had a very, very good round, let me tell you.

Kate, thank you.

-Off you go.

-Thank you.

Do you know, I think she's good, she's really good.

Her knowledge is fantastic.

I tell you what, that lady is a cook.

I'm feeling elated, actually.

I'm going to allow myself a little pat on my back.

I don't want to commit the sin of pride here,

but I'm quietly proud of myself.

I'm impressed with these, because they are growing in confidence

and they are learning.

So, I would say one very good contestant.

One with lots of promise.

One with a little bit of work to do.

And one with a very big point to prove.

I just hope they've learned enough to cope with

what's around the corner.

However, what comes up next, it's not about learning,

it's just about getting stuck in.

It's early morning

and Kate, Jaymi, Abdullah and Brian

are about to face their first mass catering challenge.

No matter what the challenge, we can do this.

-We can do this, team. Come on.

-And hopefully none of us mess up.

Team...! Wah!

Right...

Welcome to the King's College London Dental Institute.

This is the biggest dental institute, and the best, in Europe.

Wow!

I didn't know it takes five years to train as a dentist.

There are over 30 laboratories here,

and over a thousand students pass through here every year.

The good news is, we're not expecting you to feed all of them...

-Phew. Great.

-..but a fair few of them.

Today, you four are cooking lunch for 120 people.

Two teams. Kate and Abdullah, you're one team.

Just do as you're told!

Brian and Jaymi, you're the other team.

Lunch in two and a half hours, guys. I'd say get to it.

-See you later.

-KATE:

-That way.

Let's go. We can do this. Come on, we can do this.

-YOU can, you're not on my team!

-We were born for it.

Yeah, I feel like there's a...

monumental task ahead of us.

I'll just cheer Jaymi on - "Yeah, doing well, mate!"

They have got no idea. For crying out loud,

this is going to be a tough one, John.

I mean, of course it's daunting, it's nerve-racking.

But, you know, we've come this far, we can do this!

The celebrities will be working under head chef John.

Good morning. How are you feeling today?

-Sick! Bit nervous.

-Terrified, but excited.

Fantastic. These are your ingredients that you're going to be using today.

You've got ten minutes to come up with a menu.

Good luck. Off you go.

Thank you, Chef.

-Right...

-Yeah, let's have a look, let's see what we've got.

What a great advert for modern society -

a reverend and a Muslim working together in the kitchen. Yeah.

Each team will have two and a half hours to create 40 meat or fish,

and 35 vegetarian main courses,

as well as 60 portions of dessert.

Yeah, the stress levels are quite high because I don't know

what to make, I really don't know, I've got a mind blank. So, yeah, I'm a bit nervous.

The larder includes

diced beef,

minced lamb,

chicken breasts,

sea bass,

and a range of fruit and vegetables.

-We could do a vegetarian chilli with this...

-Yeah.

So loads of veg in it, absolutely loads of veg. And then we can do

stuffed peppers with this cos we've got a whole load of peppers...

-We can definitely do vegetable bolognese.

-I'm trying to think what I'm going to put with the fish...

Going to be great. I so believe in you.

What are your three courses?

For the meat dish, we're making peppers stuffed with meat...

And then we're going to do a vegetarian chilli.

And then for pudding we're going to do

a blackberry and apple crumble,

but instead of a conventional crumble top we're going to use

the porridge oats and granola so we can keep the sugar level down.

-I think that's probably about it, really.

-OK, fine. Good.

So, I'm doing a vegetarian... Like, a pasta bolognese?

Brian, you're doing...?

Fish, sweet potato mash.

We're making chocolate mousse, but I'm doing a mango mousse

because not everyone loves chocolate, and Brian is doing chocolate and raspberry mousse.

You going to have enough time to do that?

D'you think? I don't... This is a whole new world for me.

I'll get that, I'll get that, I'll get that.

SHE LAUGHS

I CAN manage.

Today, they've got to be planned, they've got to be focused,

and they've got to work together.

What are you like with cooking pasta?

It's all right, put a little bit of salt in the hot water, let the thing cook, innit?

We've seen many mass catering challenges now,

and the most successful teams very quickly sort out who's in charge...

What I want you to start doing for me is prepping these peppers...

..and then they both work.

I want you to halve them for me, try and keep the stalk on...

And they work like Trojans.

Tell me if I'm bossing you around, I'm really bossy.

No, I'm happy with you bossing me around. That's a good thing.

Kate and Abdullah make a start on their stuffed pepper main.

While Kate makes a chilli mince filling,

she puts Abdullah to work on prepping the peppers.

If you can get all the pith out,

as much of the pith and the pips as you possibly can, that'd be amazing.

There's a lot of work to do. And I'll be honest with you,

I'm just doing what I'm told because I know that's the best for the team.

Cos I know Kate's on it.

Jaymi and Brian have decided to start with their dessert.

While Jaymi works on a mango-flavoured mousse...

Little bit more than that, Brian.

Whatever you want. I'm happy to...

..Brian is making a raspberry compote base to go with the chocolate mousse.

-There's a spoon there, mate.

-Thank you so much.

-That's a ladle, that one.

-That's a ladle, isn't it?

Thank you, sir.

They're making two mousses.

A chocolate mousse, and for people who don't like chocolate, a mango mousse.

Who doesn't like chocolate?!

Making enough for 60, that's a lot of whipped cream.

Over-whip the cream, and it's going to be a failure. Under-whip the cream and it's not going to set.

With Kate's chilli filling for the peppers under way...

..she turns her attention to the vegetarian version...

Do you know what? I normally have my swimming goggles

when I'm chopping onions!

..while Abdullah is still prepping the peppers.

-Are you nearly done with those peppers?

-Yeah, I think so.

-Good lad.

-Sorry, that was slightly patronising, Abdullah, I'm so sorry.

-No - please, BE patronising!

-How many have you done?

-I think I've done about 25.

-Are you all right?

-Yeah, I'm all right.

-I'm a bit slow...

-No, you're fine, you're doing great.

-We're a team, we're "Kabdullah".

-Yeah. we're Kabdullah.

We're not...just Kate and a sidekick.

-We're not Kate and a sidekick.

-We're Kabdullah, man.

Team Kabdullah! Come on!

-Now, if you could get those peppers done, that'd be great!

-All right.

I've always had a thing for dinner ladies.

On the other team, Brian's finished the raspberry compote...

Stick that in there. Wow.

-Don't leave it in there too long because they'll freeze again.

-Really?

-Yeah.

..and has moved on to prepping the sweet potato mash

for his main course of sea bass.

What are we doing, is it 60, 100...?

-100.

-We need some more, innit?

-More, more, yeah.

-Yeah, that's what I thought.

-This is not going to be enough.

-No?

This is madness, man.

But in a good way.

Meanwhile, team mate Jaymi

is finishing off the mango mousse.

That looks really wicked, mate.

My main thought is, let's get as much finished as possible, quickly.

Having prepped all the veg for the vegetarian chilli,

Kate's moved on to making sweet potato wedges

to serve with both their main dishes...

It's the chopping and the peeling and the... My goodness me!

Lot of people! It's like feeding the 5,000.

Not quite. But it's like feeding the 5,000.

..while Abdullah still hasn't finished the peppers.

I just need to be quicker, for the team's sake. I'll be here until four o'clock like this.

How does the pepper hold the mince at the same time?

Or do you bake the peppers with the mince in it?

I've got summat stuck in my throat. Kate!

-Kate, what are we doing?

-We're going to cook the mince,

and then we're going to fill the peppers and get those in the oven as soon as we can,

so that the peppers all cook down around the mince.

What we wanted to do, John, is, both dishes have a tomato and mince base,

a vegetarian one and a meat one.

But we wanted to do something that was within our skill set

and easy to do within the time.

-But what Abdullah does do is deliver flavour.

-Yeah, absolutely.

So he's in charge of finishing that chilli dish...

-Don't slow down. Really push it.

-OK.

-Go for it!

-Love you both!

-Thanks, Chef, love you, too.

-Love you!

Kate and Abdullah's two main courses are actually quite clever.

Both really chilli in their own way. We've got a vegetarian chilli,

using lots and lots of mushrooms and beans,

and we've got another sort of chilli filling for the roasted pepper.

I'm really pleased. But roasting half a pepper with mince in it...?

I'm not tall enough for this.

If they cook them too long, those peppers are going to completely collapse,

and we're going to have a pepper plate, with some mince on top.

OK, guys, you've got an hour and a half to go!

King's College Dental Institute is ranked number one in Europe,

and fourth in the world, for dentistry.

As well as housing 30 research laboratories,

it trains over 1,000 students, and treats 120,000 patients every year.

Well, the institute itself is world-leading when it comes to

postgraduate research.

But the ultimate aim of it is we have to treat patients.

We look after the public, and we have to look after the public at a very, very high standard.

The workforce based at the institute

have a small window for lunch, which they take at the staff restaurant.

It's so important that we're all on time.

And we can't compromise on health care at all,

we have to provide the best quality for our patients.

So being on time and being punctual is extremely important.

There's just an hour to go before service,

and Brian is prepping his 40 portions of sea bass for baking...

Before you cook, you want to try and make them as dry as possible.

But there's so many!

..while Jaymi has moved on to their second mousse dessert.

It's now going like... Why is it going like that, lumpy?

You've over-whisked the cream, slightly.

Seems little bit over-whisked.

The chocolate's setting.

Going to get all the cream into the chocolate, and hopefully...

-It's looking a lot better now you're doing it with a metal spoon.

-Yeah.

If it's not folded in you're going to get all these white specks.

With the chocolate mousse salvaged...

..Jaymi can now pipe it into the raspberry-filled ramekins.

Please don't look at what it looks like. I'm going to make it look pretty afterwards, all right?

I get it. I get it.

How do you approach anything as big as this?

I went in with the mind-set of, I want to cook what I want to eat.

Needs to be quick, needs to be filling. It doesn't have to be

as fancy-fancy as our first restaurant challenge because

it's not being judged on that, it's being judged on what it tastes like.

-I'm actually quite proud of you.

-Thanks!

You can come back again, sir.

Their two desserts and fish course are well under way.

But neither Brian or Jaymi have started the vegetarian pasta bolognese.

They've got to push. They have got to push themselves.

I don't think they realise how little time they've got left.

Across the kitchen, Kate and Abdullah

are on track with both main courses.

So what we've got to do, Abdullah, is we've got to really get these

apples on now for the crumble, otherwise it's not going to be done.

-Are you OK? Tell me if I'm being too bossy.

-No! I need you to be.

Big concerns over the crumble - if that fruit doesn't get in the oven

and stewed, we've got raw fruit.

But what we need is a crumble top.

Crumble top, where's the crumble top?

Skill! Oh, I've ruined that.

There's 45 minutes to go,

and Brian's finished the prep for the fish main.

He's finally turning his attention

to the tomato sauce for the vegetarian bolognese.

I don't know what I'm supposed to do once the vegetable thing is in.

-Do I throw THIS in, yeah?

-But not for too long.

If you're going to make a sauce for pasta, it's got to be a wet sauce.

They're going to have to cook those veg a bit more, get 'em soft

and maybe even blend some.

Otherwise it's going to be a watery sauce with chunks of veg -

that ain't a sauce.

Come on, guys, we need to be moving.

Kate and Abdullah's fruit is prepped for their crumble.

Wow. That looks amazing.

Sssh! Don't jinx it.

And to save time, they're making a topping with granola and oats.

Yeah, stop, stop!

It's fine. Just get some get some porridge oats, mix it through...

You can do this!

-You make the decision, my friend, you make the decision.

-I've mixed that through.

Needs honey, I think, I don't know...

I'm making it up, I don't do desserts. I'm putting more in.

Outside the restaurant,

120 hungry staff and students

from across the Dental Institute have begun to gather.

I'm quite humbled that we're actually going to be fed by some

well-known celebs. We'll see how it goes.

I've got high expectations, cos the food here is always good.

So they've got to hit the mark, but good luck to them.

With service fast approaching...

-Urgh!

-HE SPLUTTERS

..Brian's sweet potatoes are ready for blending into a mash.

Sweet potato's looking great so far. So far, so good.

And Abdullah's making a last-minute check on the vegetarian chilli.

I've just tasted it, and it was really bland. Like, the blandest thing I've ever put in my mouth.

-Abdullah, enough stirring and tasting, man, it's done.

-Sorry, 30 seconds...

-Walk away!

-What stage are you at?

-I've just seasoned it, I think it's too bland.

-Is it done? Are you happy?

-No.

-Right, you've got to stop faffing with it, babes,

-we've got to serve it.

-I need to put more salt in it.

-End of, end of, we're finished.

Right? So, you've got, literally, I'm going to count to ten,

-and then you've got to walk away from that chilli - ready?

-Yeah.

-Go.

I just wanted to add a bit more red chilli flakes, but they're missing.

Someone's...nicked 'em.

You've tasted it enough now...

If it's not ready now, it's not ready.

Abdullah's starting to annoy me!

In the nicest possible way.

He's such a lovely lad but...just needs to get a wriggle on.

Guy, all the stuff that you've cooked needs to go into the hot cupboard.

It's now only minutes until service...

Have you got any more of those white bowls for my last pasta?

..and both teams are racing to meet the deadline.

Ooh, a lovely bit of fish here, lovely.

-Abdullah!

-Yes, what do you need?

-How are you doing, my angel?

-I'm on my way to you.

-There you go, baby.

Don't spill it, don't spill it...

-Keep it level.

-I've got it.

-It looks great, it looks great.

How many of those fish have you got?

I've got er...

just under 40, I think.

OK, guys, let's go.

-OK?

-OK, let's go.

It's one o'clock, and the restaurant is open for service.

Gosh, look how many people are coming.

-Can I have the sea bass, please?

-Why, come this way!

-Yep, sea bass to Brian. Going for sea bass?

-Yeah...

Brian and Jaymi are serving baked sea bass with sweet potato mash,

served with cumin and yoghurt sauce.

-Hi.

-Hi, how are you doing?

-Not so bad, how are you?

-All right.

Oh, man, it's crazy today, mate, crazy.

So I went for the sea bass with the

sweet potato mash. It was really good,

it tasted really healthy, so that's quite a nice thing to have at lunch.

I think they've done well for the numbers they've pumped out,

but maybe a bit more on the flavour would have been good.

Could have done with a bit of salt with the sweet potato mash,

but other than that, it was OK.

Brian's cooked that fish nicely. He's proved he can cook fish before.

And I think it needs something sour and sharp to go with it.

Cos that sweet potato is too rich for me with that fish.

Proving less of an attraction

is Kate and Abdullah's chilli-stuffed peppers,

served with sweet potato wedges.

It's because Jaymi from X Factor's on that one, isn't it?

-Thank you!

-Yay!

-Thank you for your support.

-What would you like?

-The stuffed pepper.

-OK.

-SHE GASPS

-We've got the boss! Sorry.

A pepper would be great, thank you.

I chose the stuffed peppers. It was really nice, very tasty,

and an extremely nice lunch. I'm going to thank them very much.

This stuffed pepper tastes really, really good.

It's very, very moreish.

Can I have the pasta, please?

For their vegetarian dish,

Brian and Jaymi are offering a vegetable pasta bolognese.

-Cheese for you?

-Yes, please.

-Quite a lot?

So, I went for the pasta.

It was quite nice, but the pieces of vegetables were too big.

A bit salty, maybe.

It's all really chunky,

the sweet potatoes aren't cooked properly.

The whole thing, the dish, that pasta is really salty.

Spices from the mountains of Kashmir!

Anyone?

-Can I have the vegetarian one, please?

-Yes, of course.

Listen, I seasoned that myself. Let me know what it's like.

Yes, of course, you can.

Kate and Abdullah have made

vegetarian chilli with creme fraiche,

which is also served with sweet potato wedges and salsa.

The chilli sounded really interesting.

It was done really well, actually, and the sweet potato wedges -

I think everyone loves sweet potato wedges,

they were really good. And the salad was really refreshing as well.

I like it. It's well-seasoned, it's got spice, it's not TOO spicy,

it's got lots of fresh veg on it,

it's got colour.

It's got nice flavour. Go, guys!

Abdullah was put in charge of flavour.

Of course, that's his strength. And I think that worked.

-You sold out?

-We did!

-You sold out of everything?

-We did.

-Well done.

Nothing left.

All right, ladies and gentlemen, come and get your dessert, come on!

Get your crumble!

That's it!

For dessert, Kate and Abdullah

have made a granola-topped apple and blackberry crumble,

served with cream.

Thank you. Lovely.

-There you go, you're so welcome.

-Thank you!

It was OK. I'm not sure about the granola. The granola on top didn't

quite work. I wish they'd kind of just gone for a normal crumble.

Like a kind of more basic crumble.

It's a little bit sour.

The fruit has not enough sugar so it's really sour,

and there is no crumble, it's just a pinch of oats!

Although Kate used a bit of honey

to try and sweeten the fruit, it hasn't really worked.

Brian and Jaymi are offering 60 mousse pots -

a choice between chocolate and raspberry or mango.

It was, er...rather solid.

Be careful with the coulis surprise at the bottom,

because as it spurted out

I could have looked as if I'd been working on a clinic.

Oh!

But other than that it was very good.

It looks as though he's over-whipped

the cream and put in too much chocolate.

And it tastes like chocolate and raspberry butter!

I went for the mango mousse.

I thought it was really nice, but it was quite a lot

so it got a bit sickly towards the end,

but overall it was really nice.

The mango is giving it a lovely tropical flavour.

But it's far too rich.

The fact they actually did two desserts rather than one,

it's a really tough gig.

I think the whole challenge was a bit overwhelming.

-There you go! Enjoy, thank you.

-Thank you very much.

-Come on!

-Come on!

-Well done.

Thumbs up?

Yeah, have a thumbs up.

I think you've got to applaud the team of Kate and Abdullah.

Both their savoury dishes, meat and vegetarian,

was a very, very high standard.

I'm exhausted but elated.

To see all those smiley faces and those clean bowls,

it's just great. It's great. I feel great.

I'm improving, I know I'm improving.

There's little things that I'm picking up.

I've got nothing to hold me back.

When you consider the team of Jaymi and Brian,

they actually got their heads down, battled...

I think they did really, really well not to get swamped.

You're constantly being surprised at what you're able to do.

I'll take the little pride today, why not? I'll wear that badge.

When we got told what today was going to be, it was impossible,

there was no way I was going to get around this, I was stressing out.

But we achieved another challenge, so, yeah, thumbs up all round.

From here on in, they're just going to have to knuckle down.

Who's learned the most? Who's got the hunger? Who wants the competition?

Who's going to be our semifinalists?

-Carry me! Carry me!

-That was tough!

After two days of intense competition,

these four celebrities now face one final challenge

to decide who stays.

Two of them will be going home.

-JAYMI:

-I've got a killer instinct in me today.

I'm not messing up, I'm not going home.

I don't care what it takes for me to do it.

I'm really jumping into the deep end here.

You know, there's obviously excitement, yeah.

And a little soupcon of terror!

As long as I've given them something to eat, I'm happy.

If they like it, great. If they don't like it...I'll still eat it.

I'm terrified, excited...

I just want to get out there and get started.

Welcome back to undoubtedly THE biggest and most important round

in your MasterChef competition so far.

You're not just presenting your food to me and John today,

we have invited three guest critics

to help us judge,

to help us make the decision.

Two champions, and a finalist of Celebrity MasterChef.

Sophie Thompson.

Lisa Faulkner.

And Andi Peters.

What we want from you is two courses.

First course in one hour.

15 minutes later, your second course.

At the end of this, two of you will be semifinalists.

Ladies and gentlemen, we wish you the very best of luck. Let's cook.

These four have already proven

when they get the chance to cook their own food, it can be fantastic.

Today, it's got to be fantastic

if they want a semifinal place.

There is no point in doing something half-heartedly.

I'm one of those people that throws yourself into something -

if something's worth doing, it's worth doing right.

Kate. Head down...

-Yeah.

-It's a big day, isn't it?

-It's a really big day, I'm really feeling

it today. Really feeling it today.

Kate, what are you making for us?

I'm doing turbot with broad beans and peas,

a celeriac puree, and a champagne and shellfish veloute,

and then for pudding I'm doing a treacle and stem ginger tart

with clotted cream and braised Yorkshire rhubarb.

Do you think you can get all this done in an hour and 15 minutes?

My biggest fear is my pastry.

It's one thing to make a lovely treacle tart on a Sunday afternoon,

it's a whole different thing to make one in an hour.

Kate...you've got to have belief.

A little faith?

Just a little bit.

Thank you!

There is no way she can cook that fish,

make that sauce,

make a puree,

prepare those green vegetables,

and make a tart and cooked rhubarb in an hour and a bit.

There's no way. There is no way.

If Kate gets this right, it's going to be fantastic.

But being overambitious can topple you.

Can I get some more mushrooms, please?

The pressure's on me to do well, because I don't want to go home.

I think as long as I stick to time -

because I know that it is a flaw of mine -

I can't see a major problem today.

Why have you got seven different timers?

My time management has been my thing, so every timer is for

a single element of my dish, so I don't want to do it.

Setting those timers is going to take up more time than keeping your eye on a clock.

-I don't even know where the clock is...

-On your oven.

-Or the thing on your wrist, it's called a watch?

-It doesn't work, it's just a good luck charm.

What are your two courses?

So I'm doing stuffed figs with ricotta and herb,

with a honey and thyme drizzle, wrapped in Parma ham.

And then my main, I'm doing roasted duck breast in a red wine and plum

sauce with a parsnip puree, cavolo nero cabbage, orange carrots,

and some dauphinois potatoes.

From someone who burnt cheese on toast and lived on microwave meals,

to say that I could execute this dish - fingers crossed -

is a massive achievement for me.

Nicely said, Jaymi, I feel it.

I'm worried that the ham around Jaymi's figs,

he's folded too thickly.

If that ham is too thick, heat won't penetrate the fig.

That main course is complex.

Breast of duck, crispy skin, please, Jaymi,

cooked very, very nicely with pink running through it,

not dry, not jelly-like in the middle.

Kate, you are officially halfway.

30 minutes gone, 30 minutes on your first course.

I want to leave this competition knowing that I gave it a good shot.

It's good.

And I tried to make something that wasn't easy, and I pushed myself.

Come on, you little...potato.

Cos you don't learn unless you push yourself.

Are you loving MasterChef, Abdullah?

I'm loving it. I love the experience,

and I feel like I shouldn't be here, at the same time.

But then, I feel like I've proven enough TO be here - so I'm in, like,

two different places right now.

-What's your starter?

-Chicken spring rolls.

-What's your other course?

-I'm going to be doing you

a Kashmiri roast chicken, which is like a tandoori chicken,

with a cucumber yoghurt and some roast potatoes.

I feel like I've got nothing to lose, so I'm just cooking the way I know how to cook.

-Abdullah, thank you.

-All right.

I think of spring rolls as Southeast ASIAN flavour.

Ginger, soy sauce, garlic, spring onions.

I've never had one

where I sort of get Asian INDIAN flavours,

of a mint chutney on the side of a spring roll.

I've only done this once, and I can't really remember how I did it.

They just...are what they are.

Not much more I can do, to be honest.

Tandoori chicken and roast potatoes? I don't know, I've never had it before.

It most certainly could work - roast chicken and roast potatoes works,

why not tandoori chicken and roast potatoes?

I've never made this dish.

HE MOUTHS

# Dun-dun-daaa! #

-HE SIGHS

-When I'm looking for something I can never find it. That's me.

I need to get some meditation on,

get in touch with that Jedi...

Just trying to see if I can just focus enough, and remember all the steps.

As long as I can do that, then... Yeah, great.

In all honesty, you haven't got a great deal of cookery experience.

-Absolutely.

-So how do you approach a big day like this?

-I'm, er...

playing a guy who's learning how to cook for the first time.

And having a good laugh about it as well, at the same time!

-That's what's happening here.

-What are your two dishes today, Brian?

I'm doing a callaloo soup, little bit of Scotch bonnet in there...

It's usually quite high in nutrients and so on and so forth,

it's part and parcel of Caribbean culture.

I've never attempted it before.

Usually, it's kind of green, but we've got a red one here so...

I don't really know...how this is going to go at the other end.

And how are you cooking your chicken?

I was going to call it Mexican chicken.

A bit of paprika, some crushed garlic.

The sauce is red pepper and some onion, leek.

Brian, I think your menu sounds really interesting.

Thank you. Thanks very much.

Phew!

Brian's making a sort of spinach soup, but with a little bit

more flavour.

That could be delicious.

As long as there's lots of seasoning in that soup.

The soup and the chicken, these are crowd-pleasing dishes.

If Brian delivers the flavours he promises to deliver...

he could, unknowingly, find himself in the semifinal.

-Ten minutes, Kate.

-Thank you.

-Are you on time?

-I'm a little bit behind.

I'm not surprised!

For me, when you get to this stage of the competition,

I want restaurant-standard food.

There's a tablecloth, there's nice cutlery, there's nice plates,

I want great food.

Hello! What a pleasure.

-Nice to see you!

-Nice to see you. I'm excited.

By this stage, you just want to get through.

In this round, Andi Peters was quite...

Slightly harsh.

I can't kiss anybody for the rest of this week!

I've forgiven him, I think.

There shall be no food thrown today. I say that now.

Remembering my quarterfinals, going into a semifinal,

I know that this is when things changed,

and I thought, "Oh, this is ramped up,

"this is serious now, I've got to nail it."

What have you got to go, just the fish, right?

-Plating up.

-Wow, very impressed.

-Thank you.

-John said you wouldn't get it done!

That's not fair, I didn't say that at all!

I'm sure he didn't.

So, Kate's making turbot with celeriac mash...

It's rubbish, absolute rubbish.

...broad beans and peas, with a champagne and shellfish veloute.

There are lots of things that could go wrong with this.

She'll either storm it, or it will be a disaster on a plate.

She's written a menu that I think you'd expect to see

in a Michelin-starred restaurant.

We should pray for her, but she's probably already done it herself!

You should be serving in 30 seconds, Rev.

-I should have taken that shell off!

-No, you can't do it now.

You can't do it now, you haven't got time now!

-Anything else to go on the plate, Kate?

-No, that's it, it's done.

-Good on you.

-Off you go.

-Are those plates hot?

-Yeah.

Incredible.

-Hey!

-Hi!

Brilliant to see you!

And you! Nerve-racking, I'm shaking like crazy!

I'll serve the ladies first.

So, what we've got for you today is turbot with a celeriac puree,

champagne and shellfish veloute,

served with broad beans and peas and pea shoots.

-It looks terrific.

-Thank you!

-Thank you.

-Do enjoy.

They all look similar, they look good, it smells nice,

she's warmed the plates.

-That's amazing!

-But she hasn't peeled the broad beans.

-She hasn't.

I think Kate has cooked the fish really well.

Yeah, the fish is so delicate and lovely.

But then you've got your broad beans with their knickers on still,

and it just... It's not right, is it?

My celeriac's lovely.

You know what? It's a great effort.

I mean, I'm very happy to eat the lot.

That fish is beautiful.

Love that sweet sauce with it.

I've got to hold my hands up and say, Kate, that's a really good job.

That is quality cooking in very little time.

At this stage of the competition, I think that's very good indeed.

Right. 15 minutes till dessert.

-Yeah. On it.

-In control?

-On it.

Don't mess up now, don't panic, just take your time.

Kate's dessert, treacle and stem ginger topped with clotted cream

and braised Yorkshire rhubarb.

Oh-ho-ho!

Look at that!

A tart, you've got to make the pastry,

you've got to make the filling.

At least the clotted cream just comes out of a tub,

-so you're safe with clotted cream.

-That's true.

I'm not even a puddingy person, but that's floating my boat.

I think all the flavours work really well together,

so I'm looking forward to it.

That's three.

Lovely, and on time. Off you go!

So, you've got a stem ginger and treacle tart,

which is what I cook for my family on a Sunday afternoon,

with a quenelle of clotted cream and braised Yorkshire rhubarb.

I really hope you enjoy it.

It's been an absolute privilege and a blessing to cook for you all.

-Thank you.

-Thank you!

-Thank you!

-It looks lovely!

-They make you cook on a Sunday?!

Have you not worked all morning on a Sunday?

-I know, right? I know, right?

-That's unbelievable!

I have to say, it looks and smells delicious.

I think she's done such a lovely job.

The treacle and the ginger, that rhubarb, the colour of it.

It's just heavenly, which is very appropriate.

A good pudding should make you smile,

and this, genuinely, has put a massive smile on my face.

The rhubarb is cooked perfectly,

and there's a tart which doesn't have a soggy bottom!

What a pud. It's amazing, gorgeous.

There's a lovely ginger syrup across the top of that treacle tart which

goes beautifully with the cream and the rhubarb.

The treacle tart itself is very dense, as a treacle tart should be.

Amazing job. Amazing job.

Well-made tart, well-cooked rhubarb.

There was a point about 30 minutes in where I thought,

"I have given myself far too much to do."

But I wanted to do my very best today, and I think I did.

Jaymi's starter is roasted figs wrapped in Parma ham,

-stuffed with ricotta and herbs.

-Sounds delicious!

The roasted figs, I suppose you could over-roast or under-roast?

Jaymi, have you seen the film Alien?

Yeah, it looks a little bit like that, doesn't it?

I hope it's not a salad, like a roasted fig salad.

Because, as I always say, nobody wins MasterChef making a salad.

-Did you make a salad?

-Yeah.

We're ready to go, let's go, let's go!

This is the hard bit, I'm clumsy!

If you drop it, just scrape it up and give it to Andi Peters.

I'll give him yours!

Hi, I'm Jaymi, nice to meet you!

-Hi, there.

-I'm going to do ladies first.

-Thank you.

-Wowee.

-Thank you.

-For your starter, you have roasted fig

with ricotta and herb inside, wrapped in Parma ham.

You have a bit of rocket on the side with the balsamic vinegar,

it really, really works well,

and you've got a honey and thyme drizzle there.

-Thank you.

-I hope you enjoy it.

It's a big portion.

This is interesting. It's kind of very sweet,

because the fig is naturally sweet.

There's a certain sweetness with the ricotta

and there's a honey dressing.

I kind of don't know. I don't think I like it.

These figs, they don't have a figgy flavour,

and I'm not sure they're quite baked.

All those things are wonderful things,

and they're just somehow not working together.

Bless him, because I think he's made a really good effort,

and what he's done is lovely.

But it doesn't quite...

pull the punch, does it?

A perfect fig with ham is a perfect combination of

salty ham and sweet fig.

Unfortunately, there is so much ham,

it's salty, salty ham with a hint of sweet fig.

It's moderately successful.

However, I don't think it's going to set anybody alight.

Yeah, I'm happy, I'm really happy. They're looking the right colour.

So Jaymi's main course is roasted duck breast

in plum sauce with a dauphinoise gratin stack,

and carrots in orange butter.

A roasted duck breast can be a lovely thing if it's done well,

and a really bad thing if it's not.

Or not done well.

It sounds very adventurous, and that's commendable.

-Oh, you're on fire there behind you, mate.

-I'm so sorry.

-Are you ready to go?

-I think so...

No, because it's so messy.

-Jaymi?

-Yeah?

-Thank you, off you go.

Bit of a mess.

He's trying hard, but I just hope he hasn't done too much.

You have a roasted duck breast that's roasted in star anise

and thyme, cavolo nero cabbage, carrots in orange butter,

a parsnip puree, and a potato gratin dauphinoise.

-I hope you enjoy it.

-Thank you so much!