Highlights 10 Celebrity MasterChef


Highlights 10

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16 celebrities have been battling it out

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to win the coveted MasterChef crown.

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This competition has become everything to me.

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These celebrities have reached the top of their profession.

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But can they cut it in the kitchen?

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No-one will want it more than me, that I can guarantee.

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I would love to be in the final,

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but I have no idea whether I'll make it.

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Cooking doesn't get tougher than this.

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DRAMATIC MUSIC

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It's semi-finals week, and for three more celebrities,

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their dream is now over.

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I needed to do a lot more today. It's my fault that I'm out.

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I'm really pleased with how far I've come!

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It's been very intense. But good.

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But for Phil, Kirsty,

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Nick, Danny and Linda,

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the battle continues.

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HE BELLOWS

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It's 9am...

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I seem to have been up all night putting together ingredients, dreaming about ingredients.

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I've stopped thinking about it

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because everyone else is thinking about it all the time, especially Kirsty!

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This is Richmond Retirement Village in Oxfordshire,

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home to a generation who excelled in good old-fashioned baking.

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We have a test for you today centred around sweetness and pastry work,

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a test right up my alley!

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Trust me, the critics here are harsh. Good luck.

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QUAINTLY JOLLY MUSIC

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Most of the residents learnt to bake in post-war Britain,

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when times were hard and everything was made at home from scratch.

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The celebrities will be recreating

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five of their most-loved home-baked treats.

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Kirsty has to make 76-year-old Gillian Swift's

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treasured ginger cake.

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The name of this cake

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is Eve's Ginger Cake.

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Eve was my mother,

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who sadly died

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when I was too young to remember her.

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It's a memory of my mother, really.

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It's very special to me.

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-Hello.

-Hello. How do you do?

-How do you do?

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-Do you still bake this?

-I do.

-That's a bit scary!

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What I like about this is that you've got the preserved ginger in.

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-I always add a bit more ginger.

-I'll do that.

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-Try not to overcook it.

-No, because it gets too dry.

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-You have to do it so I like it.

-Absolutely.

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That's the most important thing.

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It must be 50-odd years

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that I've been cooking it.

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I think it's going to be a very discerning audience today.

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Nick has been given Betty Ackroyd's version of bakewell tart,

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made without the sponge on top.

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I would be about 22 when I first started doing them.

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I'm 82 now, so you can do your sums.

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The recipe came about that...

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..you could make a bakewell tart that was a little bit different.

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The tops are normally spongy,

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but there's nothing in this recipe to make a sponge.

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It doesn't rise. It lays flat on the top of the jam and sets.

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It's so easy, it's unbelievable. A child could do it.

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Where did it come from? Has it been passed down?

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Yes, passed down from my husband's grandma,

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-who used to work in Chatsworth House.

-Oh, my God!

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-So it's a few generations. Deary me!

-It's an oldie. Like me!

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-No pressure, then, Betty!

-It's like me, it's old but good!

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Ah, the old ladies...!

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Thank you.

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Phil has to perfect 74-year-old Shirley Smith's French apple tart.

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When I first was married,

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on my first big dinner party,

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that was when I cooked the French apple tart.

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It went down so brilliantly,

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that I was requested I have it every time.

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So it's become quite a part of my life really!

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-How are you doing?

-I'm doing well, darling.

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-You will enjoy this.

-I hope so. Desserts are not my thing.

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As long as you stick to the rules, it should do it for you.

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I'll give it all the love and care.

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-I just hope it's good enough for you.

-It'll taste lovely, I'm sure!

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Linda has been given 84-year-old Arthur Thompson's syrup tart

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with vanilla custard.

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It really was only when I retired

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that I became more interested in participating in the cooking process.

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My wife will do the main course and I will do dessert.

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-There we are.

-That's the one you're doing.

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This cookery book, I gave it to her

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before we were married,

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and we were married in 1953, so it's been around for a long time.

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We still use it now and then.

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-All right, Arthur?

-Good to see you.

-And you.

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-Tell me about your tart, then.

-It's just so easy.

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-It's not that easy.

-It's dead easy! Absolutely dead easy!

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And the important thing is that other people like it, too.

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-I hope I do it justice.

-I'm sure you will.

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I've never made these before,

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so I shall follow the ingredients and the method to the tee,

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and hopefully they'll come out as Arthur would like.

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Danny is making 64-year-old Rosamund Maurice's chocolate cake.

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When I was engaged, I realised I didn't know anything about cooking.

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There's the original one.

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I went to, erm, evening classes

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and, actually, this chocolate cake

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is the only thing of that cookery course

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that I have ever used.

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So, when was the last time you had your chocolate cake?

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-Oh, last weekend.

-Last weekend.

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Is there any tips for me for presentation?

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I'm not the best decorator.

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-Derek's got a picture.

-Whoa!

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-So, you want me to be creative?

-You can do it how you like.

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I don't know how much time you've got.

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-I'll try my best.

-Jolly good.

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20 minutes into baking

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and Kirsty's finishing the ginger cake mixture.

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It is like feeding the 5,000 with ginger cake.

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Next, she starts on the brandy-snap baskets to serve with it.

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I'm putting them as balls in the oven and they'll flatten out.

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I'll put them over the timbale and make it into a cup.

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The challenge of Nick's bakewell tart

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is to not overwork the pastry.

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It's not quite long enough.

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DRAMATIC FAST-PACED MUSIC

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Nick's pastry's not only split, but it's also overworked.

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You can see it's tough. It's shrunk inside the tart case.

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Regardless of what he does, that filling is going to be all over the place.

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-Do you know this side is split?

-I saw that.

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When you put the filling in, it's all going to go through. What are you going to do?

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-I was going to knock out a bit of pastry and lay it in the side.

-You're going to have to.

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Oh, man! This is horrible!

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I've done a little... Like when I was a kid, repairing my tyres, you know, on your BMX!

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They don't look very glamorous, do they?

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This is a meltdown.

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It's raining! It's raining!

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-Oh, man. I don't know what to do now.

-What's happened?

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-You're not used to the feel, are you?

-I've never made pastry before!

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I like to have a picture in my head of what's going on.

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Now, that is a tall order.

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Asking someone to do baking

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and they've never made pastry before is a tall order.

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Phil now has to cover his pastry with the stewed apple filling.

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-You're putting apples on top, aren't you?

-Yes.

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I was going to fan round the outside and then see what space is...

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..space is left.

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Big fat fingers, fiddly job.

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The glaze is very important.

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It must be a really apricot-coloured glaze, quite thick.

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That presents it beautifully.

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Linda's working on her syrup tart,

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but there's a problem with the breadcrumb filling.

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I'm sorry. I'm sorry, that's wrong. That's got to be wrong.

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Linda, is that really the recipe?

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Yes, I did exactly 10 ounces of breadcrumbs.

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10 ounces is about... So half a pound. In the middle, between one and that, is eight.

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But I had to do 30, didn't I? That's per one tart.

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-So I roughly did -

-Three-eighths are... 24.

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That's one-and-a-half.

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Show me where 30 is on there. I couldn't get it in there. I had to do it more.

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Is that 30 ounces?

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It's me, then. I put too many breadcrumbs in.

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I'll put some warm maple syrup on it now.

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That's not going to work, I can tell you that now.

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That is just dried breadcrumb.

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-I would redo the filling, but that's only me.

-Really?

-Yes.

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But instead of remaking her filling,

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Linda moves on to her creme Anglaise.

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-Will that not work?

-Well, no. All you've got in there is cold milk and egg yolks.

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-Will that not heat up and make custard?

-Not that I know of.

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I'll start again, then.

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I'm having a mare today!

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Danny has finished his chocolate cake mix.

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-Is that...?

-That's for three cakes' worth.

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It looks a little thick.

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The whole of our family has eaten this cake

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for the last 40-something years,

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so, yes, I know what it should be like.

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..five, six...

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It's one of these recipes

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that is just infallible.

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I hope!

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That looks really wet now.

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I could be wrong, but I still think that mixture was too thick.

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And he doesn't seem to have any idea how he's going to present that cake.

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It's 3.30 and the residents are gathering for afternoon tea.

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I'm expecting a beautiful chocolate cake,

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nice and moist, with delicious icing.

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And pretty-looking.

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I'm expecting a wonderful tart that will take me to heaven!

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I can't see!

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I'm hoping it'll be delicious,

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because we're going to eat it, aren't we?

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While the ginger cake is still warm,

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Kirsty starts to carve it up.

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Why didn't you just cut them into squares?

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Because it didn't look perfect.

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-Does it look nice now?

-It will, once it goes on the brandy snaps.

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She's got a beautiful-looking cake

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and I've just watched her destroy it and cut it into little doorstoppers.

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-You've got ten minutes, honey.

-Ten minutes.

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I'm hoping it's going to be enough.

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SHE GROANS Come on!

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Yes!

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-Yes.

-Four minutes, Kirsty! Come on!

-Yes!

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I'm ready!

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Service, please!

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BACKGROUND CHATTER

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She's obviously a very good baker - Mrs Swift.

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It's a bit of a worry to see whether or not she thinks mine's OK. That's the test.

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What have they done to my cake?

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Kirsty has served Gillian's ginger cake

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with ginger Chantilly cream in brandy-snap baskets.

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It's quite difficult to eat this tidily!

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Mm, that's delicious!

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She's done my cake justice

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and I'm grateful for the idea of making it into a dessert.

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The sponge is a little dry.

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Put more cream on it!

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This is a dinner party dish and really rather special.

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But it's not as nice as hers!

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-Well? What did you think?

-How did you find doing it?

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I enjoyed it. Did you like the taste?

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Yes. Yes. Yes.

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I make mine a bit more gingery.

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-Right, I doubled, as well...

-Did you?!

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-Well, that proves I like ginger!

-Yes, absolutely!

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Thank you very much for making my recipe.

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Thank you for sharing it with me.

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UPLIFTING MUSIC

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If a recipe's special to somebody, you want to do it justice. I pushed myself to get it right.

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I hope I've done enough.

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Ah! Ah! Ahh!

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-Nick, ten minutes to service.

-Ten minutes for a miracle?

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You need a miracle today, don't you, son?

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I've got to cut all the bakewell tarts up

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and drop a little bit of coulis on them.

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There's nothing I can do about it,

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so I've just got to try and go out there and woo them ladies!

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It's on my sleeve!

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It's just a complete disaster!

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HE GRUNTS

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Just get them out now, please.

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Oh, dear!

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That's it, then. Service, guys, yes. Sorry about that.

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Nick has added a raspberry coulis and whipped cream

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to Betty's family version of bakewell tart.

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That looks every inch a slice of margherita pizza.

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That's a shame. That's all gone horribly wrong.

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Nick has had a bad day. A very bad day.

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It doesn't taste of anything in particular.

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I wouldn't know what it tasted of.

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Certainly not bakewell tart. Never in a million years!

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It's too thin. It doesn't feel right.

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I've never seen one made like that,

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but as it was presented, it was beautiful. Lovely.

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We've just demolished the lot, as you can see!

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Mm!

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-I think this is lovely.

-Beautiful.

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It's got a lovely flavour.

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Mine would've had slightly more almond in it,

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but, no, it's good.

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-Hello, Betty!

-Hello.

-Are you all right?

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-You did a marvellous job.

-Are you sure?

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I was really worried that I'd bodged it for you.

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No. They gave you a heck of a job to do.

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-But it was good.

-I'm sure your recipe was a lot nicer than that.

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Ahh, well... You know, you're a charmer, aren't you?!

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I'm just really upset it didn't work.

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HE SIGHS

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I have to do a lot in the next challenge, otherwise I'm off.

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-Phil, you have 10 minutes.

-I've just put my pies in the oven

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and I've got nothing else ready.

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I'd make some Chantilly cream and butterscotch sauce, but it ain't going to happen!

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Phil, we've got to get them up now, mate.

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The last thing to do is add a final coat of the apricot glaze.

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Phil, we're going to have to splash it on, mate, cut it and get it out, honestly.

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Gently, gently, gently!

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Service, please!

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Oh, my goodness me!

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Phil has made Shirley's French apple tart.

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with Chantilly cream and butterscotch sauce.

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Mm!

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Now, Phil has done very well,

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because this pastry tastes wonderful. Really, it does.

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But it hasn't got enough glaze.

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That really makes a difference.

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I don't mind, I don't care, it's wonderful.

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The apple slices on top are beautifully cooked. They tasted out of this world.

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I'd like some more of that!

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Ahh, Phil!

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That was just brilliant!

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-Thank you very much.

-And another one.

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No, you did wonderfully well. If you've never cooked it before, I'm more than impressed.

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-Thank you. I really appreciate that.

-You can do my cooking any time!

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JOLLY MUSIC

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I think, overall, for me, I did the recipe justice.

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It could've gone horribly wrong.

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-But I think she was genuinely happy.

-Mm!

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If she's happy, I'm very happy.

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Linda is next,

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but she's still making her second batch of custard.

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I don't know why I'm being so stupid today.

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It's still too thin.

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Take it off.

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Take it off.

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Quick, quick, quick. It'll start to curdle.

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-No lumpy bits. That's curdled, almost overcooked.

-OK.

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Oh, my God, it's heavy.

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Well, I just can't get anything right today.

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I don't think Arthur's going to be very happy with it.

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That is the densest treacle tart I've never seen in my life.

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-Keep going, keep going!

-Oh, this one's much nicer!

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This one's not so dry. Can I swap? GREGG ROARS

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You haven't got rid of them all?

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-What?

-You haven't replaced them all?

-Yes!

-Linda, come on!

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Yes, I've picked the best of a bad bunch.

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Service! Please.

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Total disaster.

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Linda has made Arthur's syrup tart

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served with creme Anglaise.

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-What's this?

-Ooh, it's hard as a rock!

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Oh, my gosh, what is this? Strewth!

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CRUNCHING

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Oh, it is hard. Really hard!

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I think the proportion of syrup to breadcrumbs

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was probably not quite right.

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I'm a bit disappointed with the end result, yes.

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I think we've got some issues. We've got curdling custard...

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-..and this...

-LOUD TAPPING

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..is a little dry.

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It is a granola bar detached from its pastry case.

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-Hello!

-ALL: Hello.

0:23:160:23:18

-Have you all still got your teeth after that?

-Well, now, you say it, too!

0:23:180:23:24

-So sorry for ruining your recipe, Arthur.

-No, no, no.

0:23:240:23:28

It's a bit like a dried-up old biscuit.

0:23:280:23:30

-We don't want to be so critical, but honestly...

-I know, it's dreadful.

0:23:300:23:36

This is the first disaster I've had.

0:23:360:23:38

-I'll come and help you next time!

-You should've been in there with me!

0:23:380:23:42

-Next time, I will be.

-OK.

-Who knows?!

0:23:420:23:45

-Thank you very much. God bless.

-Thank you.

0:23:450:23:48

MELANCHOLIC MUSIC

0:23:480:23:51

SHE SIGHS

0:23:520:23:55

I didn't cook to my full potential. I made stupid mistakes.

0:23:550:23:58

I didn't read the recipe properly.

0:23:580:24:01

Just silly mistakes that I shouldn't make, really.

0:24:010:24:06

Ahh! Watch out.

0:24:090:24:12

Right, they're done.

0:24:130:24:15

They've fallen apart a little bit round the edge.

0:24:220:24:24

Whoa! They're all crumbling, aren't they?

0:24:240:24:27

Oh, look! Hold on! Look! That's perfect... Oh.

0:24:270:24:32

What I'm going to do, I'm going to use it as glue.

0:24:380:24:42

I'm going to fill in the cracks, cover it all up.

0:24:430:24:46

Present it just like a really bad builder.

0:24:460:24:50

-How are you going to cut that cake up?

-I don't know yet.

0:24:520:24:56

Danny, that's enough. Stop, stop.

0:25:030:25:06

Yeah! Yeah, yeah, yeah!

0:25:070:25:10

That one looks like a little face! I think I'm going mental!

0:25:100:25:15

-Brilliant! Can we go? Can we go?

-No, no! I can't have dirty plates.

0:25:150:25:20

What about a bit of icing sugar?

0:25:200:25:22

-What about getting it out before people start screaming?

-Service! Thank you very much!

0:25:220:25:26

Danny has made Rosamund's chocolate cake

0:25:380:25:41

with a rich chocolate icing.

0:25:410:25:44

I'm not supposed to eat chocolate cake, but it is nice, I must admit.

0:25:470:25:51

The chocolate cake tasted very nice.

0:25:510:25:55

The presentation was, er...

0:25:550:25:59

..so-so.

0:25:590:26:01

Something's gone... It's far too sweet.

0:26:030:26:06

-It's too dry, isn't it?

-What, the cake?

-The cake is too dry.

0:26:060:26:11

This is a recipe that I've given to scores of people

0:26:110:26:16

and it's never come out like this.

0:26:160:26:19

I'm very surprised

0:26:190:26:21

because I knew it was something that could never go wrong!

0:26:210:26:25

Hello. How are you? LAUGHTER

0:26:260:26:30

-I know. I look more like a butcher.

-You do!

0:26:300:26:33

A lot of people in the room liked it,

0:26:330:26:36

-but I was...

-But you didn't.

0:26:360:26:40

I was a bit disappointed.

0:26:400:26:43

I did think it was a bit heavy, the mix.

0:26:430:26:46

Well, it's normally fine. Did you weight it out correctly?

0:26:460:26:49

D'you know what? I did!

0:26:490:26:52

I tell you what,

0:26:520:26:54

-I'll make you one!

-LAUGHTER

0:26:540:26:58

-Thank you very much for trying.

-It was a pleasure.

0:26:580:27:00

Even if you did prove to me that it's not infallible!

0:27:000:27:06

MELANCHOLIC MUSIC

0:27:060:27:08

I haven't made a great deal of cakes.

0:27:120:27:15

I think it's a real art form.

0:27:150:27:18

APPLAUSE

0:27:190:27:22

On behalf of the residents here,

0:27:270:27:30

your cooking efforts were superb.

0:27:300:27:34

I wouldn't mind coming to a party where you were the cooks.

0:27:340:27:37

-Well done, all of you.

-CHEFS: Thank you.

0:27:370:27:41

I did not expect our five to find this as tough as they did.

0:27:480:27:52

I think today has proved just how difficult pastry is.

0:27:520:27:56

Today, mistakes aplenty.

0:27:560:27:58

Tomorrow, there can't be any mistakes

0:27:580:28:01

if they want to stay in the competition.

0:28:010:28:04

Next time, the competition reaches boiling point.

0:28:180:28:23

Oww!

0:28:230:28:25

Never, ever do that again.

0:28:250:28:27

Last five minutes!

0:28:270:28:30

-Don't panic.

-How long have I got?

-Now!

-I'm going to die here!

0:28:300:28:33

Tell me what time I put the trouts in!

0:28:330:28:36

Only the three best cooks will survive.

0:28:360:28:41

Carnage.

0:28:410:28:43

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0:28:430:28:47

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0:28:470:28:51

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