0:00:03 > 0:00:0616 celebrities are battling it out
0:00:06 > 0:00:10to win the coveted MasterChef crown.
0:00:11 > 0:00:13I want to go all the way.
0:00:13 > 0:00:15I want to get to the final. I want to win.
0:00:16 > 0:00:20These celebrities have already reached the top of their progression.
0:00:20 > 0:00:23But can they cut it in the kitchen?
0:00:23 > 0:00:26To win MasterChef would be absolutely amazing.
0:00:26 > 0:00:29I dream every single night about food.
0:00:29 > 0:00:32I think MasterChef has turned me into a nutter.
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:50 > 0:00:51All this week,
0:00:51 > 0:00:54these four celebrities have taken on the challenge
0:00:54 > 0:00:59to become the next MasterChef Champion.
0:01:03 > 0:01:05I would absolutely love to win MasterChef,
0:01:05 > 0:01:11but I think it would be like... pie in the sky! Excuse the pun!
0:01:12 > 0:01:16I'm quite a competitive person. Obviously, I want to win it.
0:01:16 > 0:01:20So, yes, I'm quite scared.
0:01:22 > 0:01:26For me to win, that would be like me winning the lottery.
0:01:28 > 0:01:30Now that I'm here, I'm kind of like,
0:01:30 > 0:01:33"Oh, my gosh. What have I got myself into?"
0:01:36 > 0:01:40They've had their basic skills put to the test.
0:01:40 > 0:01:42You haven't filleted the fish.
0:01:42 > 0:01:46You've dissected it, like a biology lesson.
0:01:48 > 0:01:51I'm so sorry.
0:01:51 > 0:01:54HE GRUNTS
0:01:54 > 0:01:57They've had to cope with the demands of mass catering...
0:01:57 > 0:02:00I'm not happy sending them out like that.
0:02:00 > 0:02:05We need to see what it's like underneath, see if we can save it.
0:02:05 > 0:02:07This is not Pentonville Prison!
0:02:07 > 0:02:10These people haven't done anything wrong!
0:02:10 > 0:02:13They've been given the opportunity to cook their own creations.
0:02:13 > 0:02:17What is the basis of the soup? What is it?
0:02:17 > 0:02:19Water.
0:02:22 > 0:02:25Never before in my life have I had
0:02:25 > 0:02:29spaghetti, toast and mashed potato all together.
0:02:29 > 0:02:31Neither have I!
0:02:32 > 0:02:35DARREN LAUGHS
0:02:35 > 0:02:37NICK: That was horrible!
0:02:39 > 0:02:42But one of them had to go.
0:02:42 > 0:02:47The celebrity leaving the competition is...
0:02:47 > 0:02:51MUSIC: "Chasing Cars" by Snow Patrol
0:02:54 > 0:02:58..Darren. Sorry, Darren.
0:03:07 > 0:03:10I'd have loved to have gone further and learnt a lot more,
0:03:10 > 0:03:14but, you know, for me, it's the end of a journey.
0:03:14 > 0:03:16There's no more I could've done.
0:03:21 > 0:03:24MUSIC: "Chasing Cars" By Snow Patrol
0:03:28 > 0:03:31I'm shocked! Like, really shocked!
0:03:31 > 0:03:37I'd never have thought I'd get through the first round of MasterChef. What an achievement!
0:03:39 > 0:03:43I'm over the moon. It means a lot to get through that initial phase
0:03:43 > 0:03:46and, hopefully, go through in the next round, as well.
0:03:47 > 0:03:50I'm absolutely thrilled to still be here.
0:03:50 > 0:03:53I can't believe it. I really can't.
0:03:53 > 0:03:56I'm going to grab it by both horns now.
0:04:06 > 0:04:08DRAMATIC MUSIC
0:04:08 > 0:04:10It's 9:00am,
0:04:10 > 0:04:14and Linda, Michelle and Nick
0:04:14 > 0:04:18are heading to cook in their first professional service.
0:04:19 > 0:04:23Looking forward to going to a restaurant and being a chef for the day.
0:04:23 > 0:04:26I'm on board the honey wagon here with the girls!
0:04:28 > 0:04:31I'm excited about the restaurant. I'm really looking forward to it.
0:04:31 > 0:04:34I promise I'm not going to cry.
0:04:35 > 0:04:41I'm extremely nervous because I know that it's going to be high, high pressure.
0:04:48 > 0:04:50This is a culinary baptism of fire.
0:04:50 > 0:04:55Today they face the white-hot heat of a restaurant kitchen.
0:04:55 > 0:04:58I hope they've got their gloves on.
0:05:00 > 0:05:04They've been sent to Redhook in London's Farringdon district,
0:05:04 > 0:05:08which specialises in seafood and steak.
0:05:09 > 0:05:12For them, it's an experience. For us, it'll give us an insight
0:05:12 > 0:05:16as to whether they can actually cope with the pressure of this competition.
0:05:17 > 0:05:19- Hi. Good morning, guys.- Morning.
0:05:19 > 0:05:23- My name is Jose.- Morning, Jose. - I'll be your head chef for the day.
0:05:23 > 0:05:26You'll be cooking for our customers. We've got a busy service.
0:05:26 > 0:05:30- Make your way to the kitchen and we can crack on.- Thank you.
0:05:32 > 0:05:37Former model Linda Lusardi is cooking a starter
0:05:37 > 0:05:40of seared pan-fried scallops with chorizo,
0:05:40 > 0:05:42red pepper and parsley oil.
0:05:42 > 0:05:45You don't want to deep-fry them. You want to pan-fry them.
0:05:45 > 0:05:50Grab your scallop, don't throw it, nice and gently into the pan.
0:05:50 > 0:05:54- A bit of butter. Can you see it all getting nice, golden?- Yes.
0:05:54 > 0:05:59You flip the scallops over. Look at that. Look at them beauties.
0:05:59 > 0:06:02Last minute, you just want a touch of lemon juice.
0:06:02 > 0:06:05The lemon juice is doing two things, you're adding flavour into it
0:06:05 > 0:06:09and stopping the heat so they stop cooking.
0:06:11 > 0:06:13I'm a bit mind-boggled at the moment.
0:06:13 > 0:06:18I am nervous, because you're serving to the public. It's important it's right.
0:06:18 > 0:06:21You want to get it right for the chef and for yourself.
0:06:23 > 0:06:26Entrepreneur and former model Michelle
0:06:26 > 0:06:29has been put in charge of the rib-eye steak,
0:06:29 > 0:06:32with hand-cut chips and bearnaise sauce.
0:06:32 > 0:06:35Before service, you have to cut all of these down to portions,
0:06:35 > 0:06:38300 grams each.
0:06:39 > 0:06:42- So two...- Two fingers.- Perfect!
0:06:42 > 0:06:46- I might have no fingers left! - You'll be fine.
0:06:47 > 0:06:51This is what you'll be doing. Let it get a nice colour.
0:06:51 > 0:06:55- Let's pretend it's been there for two minutes.- For what, medium?
0:06:55 > 0:06:57Yes. The rule of meat is,
0:06:57 > 0:07:00if you cook it for two minutes, you rest it for four minutes.
0:07:00 > 0:07:04So double the time you cook it, you rest it.
0:07:04 > 0:07:08- How hot is it in here?! - It's not hot.- Ohh!
0:07:09 > 0:07:12I have never in my life done anything like this.
0:07:12 > 0:07:14The pressure is on.
0:07:14 > 0:07:16That's hot.
0:07:16 > 0:07:19If you can't stand the heat, get out the kitchen!
0:07:21 > 0:07:25Hollyoaks actor Nick is cooking pan-fried lemon sole
0:07:25 > 0:07:28with a citrus, tomato and basil sauce.
0:07:28 > 0:07:33- It's a lovely dish. If you don't do it properly, it can be a horrible dish.- OK.
0:07:33 > 0:07:36We dust the fish in flour.
0:07:38 > 0:07:40That hits the pan.
0:07:40 > 0:07:42You will start seeing around here,
0:07:42 > 0:07:44it will start getting bit brown.
0:07:44 > 0:07:47That's when you know your fish has got a nice golden colour.
0:07:47 > 0:07:49Tilt the pan.
0:07:49 > 0:07:51When you're flipping that over,
0:07:51 > 0:07:55if the fish snaps into pieces, I'm sorry, but that's a no.
0:07:55 > 0:07:57I won't be cocky!
0:07:58 > 0:08:02It's quite daunting. Jose's just shown me how to do my fish.
0:08:02 > 0:08:06I hope that there won't be too many spoils and spillages.
0:08:10 > 0:08:13There's two hours till service.
0:08:14 > 0:08:18Michelle first has to prepare two bags of potatoes for her chips.
0:08:19 > 0:08:22One potato, two potato, three potato, more!
0:08:22 > 0:08:26I feel as if I've been peeling potatoes for hours!
0:08:26 > 0:08:28No more bingo wings!
0:08:34 > 0:08:37Linda's begun shelling 100 scallops.
0:08:37 > 0:08:40I've just opened my first scallop ever in my life.
0:08:40 > 0:08:44It's going OK. I don't think I'm doing it wrong.
0:08:44 > 0:08:47I won't be adding anything else to this dish.
0:08:47 > 0:08:51The Lusardi-isms are staying at home! I'm going to do it exactly as I was shown.
0:08:52 > 0:08:57Meanwhile, Nick's got the tricky job of filleting his lemon sole.
0:08:58 > 0:08:59It nearly went swimming!
0:09:00 > 0:09:04Can you show me how to do this fish again?
0:09:05 > 0:09:07Start from the back
0:09:07 > 0:09:09- to the head.- Right.
0:09:09 > 0:09:12When it doesn't work, you have to try to rescue it.
0:09:12 > 0:09:15- Right, Chef. Thank you. - That's all right, mate.
0:09:22 > 0:09:26There's now only 40 minutes till service.
0:09:26 > 0:09:31I'm hoping I'm on schedule, but I'm not too sure, to be honest!
0:09:31 > 0:09:32I'm a bit out of my league.
0:09:32 > 0:09:34It should be all right.
0:09:34 > 0:09:37All right on the night!
0:09:38 > 0:09:42Michelle's only just started prepping her steak.
0:09:42 > 0:09:46- Michelle, how are we doing with our meat?- Fine, Chef.
0:09:46 > 0:09:51We need to crack on with that. You really need to step up the game. Everyone needs to step up the game.
0:09:51 > 0:09:54The heat is on. The pressure's on!
0:09:56 > 0:10:00And Linda's still working on 100 scallops.
0:10:00 > 0:10:04I'm not sure if there's 100 here. If he's given me them all or...
0:10:04 > 0:10:07I've lost count now! One, two, three, four, five.
0:10:11 > 0:10:13We've got 20 minutes and...
0:10:13 > 0:10:16- I know, I need to get the peppers in.- Yes.
0:10:16 > 0:10:19- The peppers aren't in the oven yet? - No. You said -- Get them in now.
0:10:19 > 0:10:22Get them in the oven quickly, yes?
0:10:22 > 0:10:25All right, guys, let's speed up a little bit more
0:10:25 > 0:10:27because you are behind!
0:10:27 > 0:10:31- Oi, everyone! Hello! - HE CLAPS HIS HANDS
0:10:31 > 0:10:34Oi! When I talk, I want to hear people answer me.
0:10:34 > 0:10:38If I say something, I want to hear "yes, no, maybe".
0:10:38 > 0:10:39ALL: Yes, Chef.
0:10:43 > 0:10:45- There's so much to do.- Michelle! - Yes, Chef?
0:10:45 > 0:10:48- How are we doing on them steaks? - Almost there, Chef!
0:10:48 > 0:10:51Good, good. Keep going.
0:10:54 > 0:10:56MICHELLE SCREAMS
0:11:00 > 0:11:04What's wrong? What happened?
0:11:04 > 0:11:08Let me see. Let me see. Let me see. Put your hand up.
0:11:08 > 0:11:10STAMMERS
0:11:10 > 0:11:13Come, come, get out of the kitchen.
0:11:13 > 0:11:16- SHE WAILS - It's nothing. It's not that bad.
0:11:16 > 0:11:20You're in my hands. You're in safe hands. Don't worry.
0:11:20 > 0:11:22I don't know how bad her cut was, I didn't see it,
0:11:22 > 0:11:26but I know she's very distressed and upset.
0:11:26 > 0:11:28I just hope it can be patched up so she can carry on today.
0:11:28 > 0:11:31She'll be gutted if she doesn't get to do her service.
0:11:34 > 0:11:39Upstairs, the first customers are starting to arrive.
0:11:41 > 0:11:44Right, guys, we've got five minutes for service!
0:11:44 > 0:11:47You're back! Well done! Are you OK?
0:11:47 > 0:11:51I almost took the tip of my finger off. I'm feeling a nervous wreck,
0:11:51 > 0:11:55but I think because I'm just in so much pain.
0:11:55 > 0:12:01But it's fine. I'm determined I'm going to continue.
0:12:02 > 0:12:07We've got the first order. One seared scallop, two rib-eye -
0:12:07 > 0:12:10- Yes, Chef!- Bearnaise sauce, please.
0:12:11 > 0:12:16Linda's the first to be called into action with a single order of scallops.
0:12:16 > 0:12:18Linda with the scallops,
0:12:18 > 0:12:22I'll be well disappointed if she overcooks it.
0:12:24 > 0:12:27It's a very, very simple dish to do.
0:12:30 > 0:12:32Yes, yes.
0:12:32 > 0:12:37- Very good. They're done lovely. They're perfect.- Thank you. - Really good.
0:12:37 > 0:12:39Let's go, let's go, let's go!
0:12:44 > 0:12:47I had the scallops and chorizo.
0:12:47 > 0:12:50Very tasty. The scallops were cooked very nicely.
0:12:50 > 0:12:52It was very good.
0:12:52 > 0:12:57I've done one good one, so there's no reason they can't all be like that.
0:12:57 > 0:13:00One prawn, one scallop to follow, two rib-eye!
0:13:10 > 0:13:12Michelle and the beef...
0:13:12 > 0:13:15I would say that's the easiest from the whole lot.
0:13:16 > 0:13:21The key thing is getting it all together on time.
0:13:23 > 0:13:26A huge big bit of meat
0:13:26 > 0:13:29just came flipping off of that right into my cheek.
0:13:29 > 0:13:31I'm having a bad day!
0:13:31 > 0:13:34Come on, Michelle, let's go, let's go!
0:13:37 > 0:13:39Get them out. We need to get them faster.
0:13:39 > 0:13:41Chips are coming up, Chef.
0:13:46 > 0:13:48I need the chips!
0:13:48 > 0:13:51- I need the chips! - Coming, Chef! Yes, Chef!
0:13:53 > 0:13:55One plate.
0:13:55 > 0:13:57Service!
0:13:58 > 0:14:00My finger's full of blood, and painful.
0:14:00 > 0:14:04But no blood will go on the food. It's fine!
0:14:05 > 0:14:08A cut finger and a burnt nose!
0:14:09 > 0:14:13One prawn, one scallop to follow, one sole!
0:14:20 > 0:14:23Nick's got the sole, a tricky dish.
0:14:23 > 0:14:28You have to get the cooking right. You have to get the nice colour.
0:14:28 > 0:14:34You overcook it, it goes dry. You don't want to be eating a piece of fish dry.
0:14:35 > 0:14:39Er, nah! Get rid of that! I don't want to see it.
0:14:39 > 0:14:43Get rid of it. Get rid of the pan. Get rid of the whole lot.
0:14:46 > 0:14:50I messed up the fish. I hadn't floured it properly and it stuck to the pan.
0:14:50 > 0:14:54He wouldn't let it go out. They'll have to take that off my wages!
0:14:56 > 0:14:59It's midway through service
0:14:59 > 0:15:01and the restaurant's packed.
0:15:01 > 0:15:03Loads of cheques on the pass!
0:15:03 > 0:15:06I need some food up here, please!
0:15:06 > 0:15:10Linda's got three orders on.
0:15:10 > 0:15:14Scallops are very popular today, so I have got quite a run on.
0:15:15 > 0:15:17We need to speed up a bit more, guys.
0:15:17 > 0:15:21It's been eight minutes for scallops. It's a bit long.
0:15:21 > 0:15:24It's on its way!
0:15:28 > 0:15:30Oh, my sleeves keep pushing it.
0:15:32 > 0:15:37- Can I have another plate?- I really need three scallops right now - - They're coming now, Chef!
0:15:37 > 0:15:40- They're getting cold over there. - Just cleaning up!
0:15:40 > 0:15:42Get them over here.
0:15:46 > 0:15:51- Let's make sure these plates are clean. They're very messy. - Yes, Chef!
0:15:51 > 0:15:55I need a little bit more golden colour on these scallops.
0:15:55 > 0:15:56Sorry, Chef.
0:16:00 > 0:16:02It is hard to get it all done at the same time.
0:16:02 > 0:16:07You can't make things cook quicker, and they're shouting for it and it's not ready.
0:16:07 > 0:16:12Seven steak on order. All of them medium rare.
0:16:18 > 0:16:22I'm coping OK. High pressure, though. But I'm fine.
0:16:23 > 0:16:28- Two rib-eye, medium rare, now, please.- Yes, Chef.
0:16:28 > 0:16:33Come on, let's get the other steaks. Get the other steaks! Dress everything altogether.
0:16:33 > 0:16:37Let's go, Michelle. We need to really speed up.
0:16:40 > 0:16:43This isn't medium rare. Get it longer in the grill.
0:16:43 > 0:16:45Another two minutes. Quickly, please.
0:16:45 > 0:16:50We've got sole here getting cold and overcooked.
0:16:52 > 0:16:55How is it?
0:16:55 > 0:16:56Yes.
0:17:01 > 0:17:04- Here.- Service!
0:17:08 > 0:17:13Seven steaks came in all at once. So pretty full on!
0:17:17 > 0:17:19Four sole on order, Nick!
0:17:21 > 0:17:25This time, Nick's determined to get his fish right.
0:17:28 > 0:17:33- Look at that!- Happy with that?- Yes. - Make you feel good?- Yep.
0:17:33 > 0:17:35Get it in the oven.
0:17:35 > 0:17:37We've got a few fish on the go now, yes.
0:17:39 > 0:17:41Lovely colour on that fish, Nick.
0:17:42 > 0:17:45Lovely. Come on, let's move it. Let's go.
0:17:45 > 0:17:47Three minutes, Chef.
0:17:56 > 0:17:59Very, very pleased with that. I think you've done well.
0:17:59 > 0:18:02- Thank you, Chef, appreciate that. - Cool. Go. Service.
0:18:08 > 0:18:12I ordered the sole and it was absolutely delicious.
0:18:12 > 0:18:15Really fat and juicy and cooked just so.
0:18:20 > 0:18:24As service draws to a close, Linda's finding her stride.
0:18:27 > 0:18:29I must say, Linda, lovely scallops.
0:18:29 > 0:18:32- Thank you, Chef.- You're welcome.
0:18:32 > 0:18:34Two steak now.
0:18:34 > 0:18:35- Yes, Chef.- Thank you.
0:18:35 > 0:18:38And Michelle's turning out perfect steaks.
0:18:38 > 0:18:40Here, Chef.
0:18:40 > 0:18:42Good. They look great.
0:18:44 > 0:18:48I ordered my steak medium rare. It's cooked perfectly. Tastes great.
0:18:48 > 0:18:51The wine's good, the chips are good. It's all good.
0:18:51 > 0:18:56All right, ladies and gentlemen, that's our last courses for the day.
0:18:56 > 0:19:00Thank you very much. Well done, everyone. Go. Table 25. Thank you.
0:19:00 > 0:19:02It's over.
0:19:02 > 0:19:06- Well done, guys.- MICHELLE: Oh, God!
0:19:08 > 0:19:10Service was OK.
0:19:13 > 0:19:16Linda, she surprised me.
0:19:16 > 0:19:19All through the service, she had two dishes,
0:19:19 > 0:19:22the colour on them wasn't great.
0:19:22 > 0:19:25I told her and it was sorted.
0:19:26 > 0:19:29I've never cooked anything under that kind of pressure before.
0:19:29 > 0:19:32The dishes went out, I didn't burn any.
0:19:32 > 0:19:35I couldn't be happier with what I've done, really.
0:19:35 > 0:19:40Michelle... I think she was panicking a little bit.
0:19:40 > 0:19:44I think she could do a lot better if she didn't panic so much.
0:19:46 > 0:19:49A bit unfortunate that I almost took my finger off,
0:19:49 > 0:19:52but, erm, I didn't give up.
0:19:54 > 0:19:58Nick mucked one up. I told him.
0:19:58 > 0:20:01He literally got rid of it. Another one on the go.
0:20:01 > 0:20:05Cooked the fish perfectly. He done well. He's good.
0:20:07 > 0:20:09I had to throw one, so I wasn't too happy with that.
0:20:09 > 0:20:12Apart from that, I did have a good day.
0:20:14 > 0:20:15I'm feeling good.
0:20:19 > 0:20:21DRAMATIC MUSIC
0:20:24 > 0:20:27A gruelling service is over.
0:20:28 > 0:20:32But the celebrities now face another challenge...
0:20:33 > 0:20:37To cook chef Jose Azevedo's signature dish -
0:20:37 > 0:20:42wine and crab tagliatelle with lime.
0:20:43 > 0:20:47They will have to perfectly balance the white wine, chilli
0:20:47 > 0:20:49and garlic sauce.
0:20:52 > 0:20:58It's very easy to cook. Very easy to get it wrong, as well.
0:20:58 > 0:21:02Overcook the pasta, too much of one ingredient,
0:21:02 > 0:21:05that will just kill the whole thing.
0:21:05 > 0:21:07If I show you how to roll the pasta.
0:21:07 > 0:21:11You've got to make sure it's dusted in flour.
0:21:18 > 0:21:23Go on and on, like this, until you bring it down to number two.
0:21:29 > 0:21:32All right, guys. Half an hour from now,
0:21:32 > 0:21:37I want to be tasting a lovely crab tagliatelle from each one of you.
0:21:48 > 0:21:51I've never made my own pasta. Never used a pasta machine before.
0:21:51 > 0:21:54I just hope mine goes to plan.
0:21:55 > 0:21:59Hey, hey! We have tagliatelle!
0:21:59 > 0:22:01That looks brilliant!
0:22:03 > 0:22:06Oh! Shouldn't have put that in yet.
0:22:11 > 0:22:13I put the coriander in too early, I think.
0:22:17 > 0:22:19I think that's probably done.
0:22:19 > 0:22:23I think the tagliatelle's too thick and a little bit rubbery.
0:22:23 > 0:22:27Too late to go back now, unfortunately.
0:22:29 > 0:22:32Phew! Done.
0:22:46 > 0:22:49It's a bit dry. Lack of seasoning.
0:22:49 > 0:22:52It looks like you put the herbs in a bit early.
0:22:52 > 0:22:56They've lost their colour a bit. Apart from that, the flavours are there.
0:22:56 > 0:22:59The pasta is cooked perfectly, al dente.
0:22:59 > 0:23:02The crab has been put in at the right time.
0:23:02 > 0:23:06- Well done. Thank you very much. - Thank you. Really enjoyed today.
0:23:06 > 0:23:08Thanks for having us.
0:23:10 > 0:23:14It was very nerve-racking cooking Chef's dish.
0:23:14 > 0:23:17I feel I probably got six out of ten.
0:23:17 > 0:23:19Could be worse. Could be better.
0:23:23 > 0:23:25I've never made pasta before.
0:23:25 > 0:23:30I had to pretend once in Hollyoaks, but that's about as far as I got.
0:23:30 > 0:23:33It won't go through!
0:23:40 > 0:23:42I now know why I buy it in a packet.
0:23:48 > 0:23:50That was a laugh.
0:23:59 > 0:24:03I don't know if it's overcooked or undercooked, to be fair. But we'll see.
0:24:04 > 0:24:07I'm not feeling great about it. The presentation's all right.
0:24:07 > 0:24:10I'd eat it, looking like that.
0:24:27 > 0:24:29The flavour's there.
0:24:29 > 0:24:33The only thing that let you down is lack of seasoning
0:24:33 > 0:24:35and the lime.
0:24:35 > 0:24:40The lime just helps bring in the flavours, freshen them up.
0:24:40 > 0:24:44- Thank you very much. Well done. - Cheers. See you later.- Thank you.
0:24:47 > 0:24:50Even though I had 20 minutes, which is plenty of time,
0:24:50 > 0:24:53you just start panicking and forgetting things.
0:24:53 > 0:24:56Seasoning, Nick!
0:24:56 > 0:24:59But hey, hey, never mind.
0:25:02 > 0:25:03Oh, my finger!
0:25:05 > 0:25:09It's very important for me to get this right.
0:25:09 > 0:25:12I don't want to look like a fool.
0:25:12 > 0:25:16My sauce is on and I'm now making my pasta.
0:25:20 > 0:25:23Oh! It's coming out!
0:25:23 > 0:25:26Yes!
0:25:30 > 0:25:32Yep.
0:25:38 > 0:25:40I tried my best.
0:25:53 > 0:25:56The lime is missing on it.
0:25:56 > 0:25:59And seasoning, as well, is missing on it.
0:25:59 > 0:26:02I did cut the lime. How did I miss that?!
0:26:02 > 0:26:04The pasta's good. It's nice and al dente.
0:26:04 > 0:26:07The presentation of it, fantastic.
0:26:07 > 0:26:10- Thank you. - Thank you very much. Cheers.
0:26:16 > 0:26:18It wasn't perfect, but I'm happy with it.
0:26:20 > 0:26:22My biggest problem is, I panic,
0:26:22 > 0:26:24and that's bad.
0:26:24 > 0:26:26I don't understand. I never panic in business.
0:26:26 > 0:26:29I don't understand why I'm panicking in the kitchen.
0:26:42 > 0:26:46I think this possibly is the hardest day we've done so far.
0:26:47 > 0:26:52I've achieved a lot for myself and I am quite proud of what I've done.
0:26:53 > 0:26:56Everything has been tough, so I don't expect it to get easier.
0:26:56 > 0:27:00In fact, I think it's going to get harder!
0:27:01 > 0:27:05We'll just have to see how it goes. I'll keep trying my best. That's all I can do.
0:27:08 > 0:27:13I've never been through so much drama in one day.
0:27:13 > 0:27:15I don't think ever!
0:27:18 > 0:27:21I've not thrown in the towel yet. I'm still here,
0:27:21 > 0:27:25fighting another day and looking forward to tomorrow.
0:27:35 > 0:27:38DRAMATIC MUSIC
0:27:40 > 0:27:44Next time, the battle for a place in the semi-finals
0:27:44 > 0:27:46reaches its climax...
0:27:46 > 0:27:49- One minute.- You're using up my time!
0:27:49 > 0:27:51How's that lamb?
0:27:51 > 0:27:55..as the celebrities face the harshest of critics...
0:27:55 > 0:27:58Three little slivers of mushroom. That's really mean!
0:27:59 > 0:28:03..and find out their fate.
0:28:03 > 0:28:07The first person to leave us is...
0:28:09 > 0:28:13Subtitles by Red Bee Media Ltd
0:28:13 > 0:28:17E-mail subtitling@bbc.co.uk