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16 celebrities are battling it out to win the coveted MasterChef crown. | 0:00:05 | 0:00:11 | |
If you don't impress today, you're basically on your bike. | 0:00:11 | 0:00:14 | |
These celebrities have already reached the top of their profession. | 0:00:16 | 0:00:20 | |
But can they cut it in the kitchen? | 0:00:20 | 0:00:23 | |
I would love to go through. | 0:00:23 | 0:00:24 | |
There's no two ways about it. Of course I would. | 0:00:24 | 0:00:27 | |
It just sucks you in. | 0:00:27 | 0:00:29 | |
The pressure is on today. | 0:00:29 | 0:00:31 | |
Cooking doesn't get tougher than this. | 0:00:33 | 0:00:35 | |
Last time, Linda, Michelle and Nick | 0:00:43 | 0:00:47 | |
got their first taste of life in a busy restaurant kitchen. | 0:00:47 | 0:00:53 | |
So two rib eye, medium rare. | 0:00:53 | 0:00:55 | |
Now, please. | 0:00:55 | 0:00:56 | |
The heat is on! | 0:00:57 | 0:00:59 | |
I really need three scallops, right now! | 0:00:59 | 0:01:02 | |
I can't make these cook quicker | 0:01:02 | 0:01:05 | |
and they're shouting for it and it's not ready! | 0:01:05 | 0:01:07 | |
Argh! | 0:01:07 | 0:01:08 | |
Now they're back to face two more challenges | 0:01:16 | 0:01:19 | |
before one of them is sent home. | 0:01:19 | 0:01:23 | |
We put our celebrities through the pressure of a true restaurant service. | 0:01:23 | 0:01:27 | |
And now it's time to understand what they've learnt | 0:01:27 | 0:01:31 | |
in that restaurant kitchen. | 0:01:31 | 0:01:33 | |
Every time you go in there, the pressure's right back on you. | 0:01:36 | 0:01:39 | |
Just got to cook really well and hopefully everything will go right. | 0:01:40 | 0:01:43 | |
I'm thoroughly enjoying MasterChef. | 0:01:46 | 0:01:50 | |
I'm just immersed in the whole thing. | 0:01:50 | 0:01:54 | |
I didn't think it would take over my life and it has. | 0:01:54 | 0:01:56 | |
My cooking is getting better by the day. | 0:01:59 | 0:02:02 | |
I've learnt so much. | 0:02:04 | 0:02:06 | |
On the benches next to me are a beautiful set of ingredients. | 0:02:20 | 0:02:24 | |
And from those ingredients, we want you to create two dishes. | 0:02:24 | 0:02:28 | |
You have to continue to perform if you want to stay in this competition. | 0:02:33 | 0:02:37 | |
Cos we are fast approaching a time... | 0:02:37 | 0:02:39 | |
where the weakest will leave and only the strongest will stay. | 0:02:39 | 0:02:42 | |
Please come and select your ingredients. | 0:02:44 | 0:02:46 | |
The celebrities now have ten minutes to choose from a selection of ingredients, | 0:02:52 | 0:02:58 | |
including Dover sole, smoked haddock, squid, | 0:02:58 | 0:03:02 | |
mussels, minced chicken, | 0:03:02 | 0:03:05 | |
berries, citrus fruit and vegetables. | 0:03:05 | 0:03:09 | |
I thought I'd do some garlicky mushrooms to start. | 0:03:11 | 0:03:14 | |
I don't know if that's adventurous enough. | 0:03:14 | 0:03:17 | |
My mind's changing all the time, actually. | 0:03:17 | 0:03:19 | |
Only four more minutes to choose your ingredients. | 0:03:20 | 0:03:24 | |
Come on, guys, we need to hot up. Nick, you really need to move, mate. | 0:03:26 | 0:03:30 | |
I love squid and I haven't cooked it here, yet. | 0:03:31 | 0:03:34 | |
Hopefully I'll cook it OK today. | 0:03:34 | 0:03:36 | |
I'm thinking sort of a moules mariniere with the mussels, | 0:03:38 | 0:03:42 | |
or something maybe with the squid. | 0:03:42 | 0:03:44 | |
I'm not sure, I'm really not sure yet. | 0:03:44 | 0:03:46 | |
Come on! You need to choose these ingredients, hurry up. | 0:03:48 | 0:03:52 | |
Decision made. Well done. | 0:04:02 | 0:04:03 | |
You have your ingredients. | 0:04:03 | 0:04:06 | |
Cook beautifully. | 0:04:06 | 0:04:07 | |
1 hour 15 minutes - | 0:04:07 | 0:04:09 | |
let's cook. | 0:04:09 | 0:04:10 | |
Oh, mate! | 0:04:18 | 0:04:20 | |
We've got ourselves three strong cooks. | 0:04:20 | 0:04:23 | |
All of them with different talents. | 0:04:23 | 0:04:25 | |
Now it's time to see what they're truly made of. | 0:04:25 | 0:04:27 | |
I think Nick's a great cook but I think he's had quite a strong competition. | 0:04:32 | 0:04:37 | |
-Very, very good mayonnaise. I think you've done a decent job. -Thanks. | 0:04:37 | 0:04:40 | |
Your crab cakes are really good! Nick, good job. | 0:04:42 | 0:04:46 | |
He just panics a little bit too much. | 0:04:46 | 0:04:48 | |
It is still like eating raw cake mix. | 0:04:52 | 0:04:54 | |
Erm...bother. | 0:04:54 | 0:04:56 | |
Nick has to be a little bit more in control. | 0:04:59 | 0:05:01 | |
The pressure in this competition is unbelievable. | 0:05:05 | 0:05:07 | |
Panic sets in... | 0:05:09 | 0:05:10 | |
That's the most annoying thing cos you can't even think! | 0:05:10 | 0:05:14 | |
-Nick. -Yes. -The pressure's on today, you're back to your old huff and puff self. -Yep. | 0:05:17 | 0:05:22 | |
-What are you doing for us today? -Fried squid rings with mayonnaise | 0:05:22 | 0:05:26 | |
and I'm going to try and do something that you did yesterday | 0:05:26 | 0:05:29 | |
with the pasta and the white wine sauce | 0:05:29 | 0:05:31 | |
and I'll throw in some mussels instead, we did it with crab yesterday. | 0:05:31 | 0:05:34 | |
-I might add a bit of the squid and the haddock, as well. -And where are the tomatoes going? | 0:05:34 | 0:05:37 | |
I'm not sure. I did another dressing yesterday | 0:05:37 | 0:05:40 | |
and I might do something with that if it goes Pete Tong. | 0:05:40 | 0:05:43 | |
Are you under more pressure now since that failed cake fiasco? | 0:05:43 | 0:05:46 | |
Yeah, definitely, I was going mad at myself the whole night after that. | 0:05:46 | 0:05:51 | |
So what do you need to do now? | 0:05:51 | 0:05:52 | |
Pull it out the bag, mate. Literally. | 0:05:52 | 0:05:55 | |
Nick isn't quite sure what his last pasta dish is going to be. | 0:05:59 | 0:06:03 | |
I hope he makes his mind up soon cos he's running out of time. | 0:06:03 | 0:06:08 | |
You've had 15 minutes, you have an hour to go. | 0:06:12 | 0:06:16 | |
Linda cooks at home for her family. She has a good palate. | 0:06:19 | 0:06:22 | |
She knows what people like to eat. | 0:06:22 | 0:06:24 | |
-Daa-raa! -Is that a good daa-raa? | 0:06:25 | 0:06:28 | |
There's no such thing as a bad daa-raa. | 0:06:28 | 0:06:31 | |
That sauce is delicious. | 0:06:31 | 0:06:34 | |
Linda's foundations are solid. Sometimes her concoctions are a bit weird. | 0:06:34 | 0:06:39 | |
You have taken lovely things and made them silly by putting them all together. | 0:06:39 | 0:06:44 | |
Lesson learnt. | 0:06:46 | 0:06:47 | |
I'd like now to see a little bit of finesse. | 0:06:49 | 0:06:51 | |
Be a bit braver. | 0:06:52 | 0:06:53 | |
The invention tests I think are the worst of all, I hate them! | 0:06:56 | 0:07:00 | |
I am very scared about it. | 0:07:02 | 0:07:04 | |
Linda, what are your dishes? | 0:07:07 | 0:07:09 | |
I'm going to do a nice fruit crumble. | 0:07:09 | 0:07:11 | |
I've never done a fruit crumble before. | 0:07:11 | 0:07:13 | |
And then I'm going to do fish on a couscous with lots of things in it. | 0:07:13 | 0:07:17 | |
-I'm hoping it'll work. It's a creation. -This is really experimental for you. -Totally. | 0:07:17 | 0:07:22 | |
Nothing that you've done before rang any bells over there? | 0:07:22 | 0:07:26 | |
I've obviously cooked smoked haddock before but just plain, for the kids... | 0:07:26 | 0:07:30 | |
just in the microwave! | 0:07:30 | 0:07:32 | |
-Oh, Linda... -The water in the microwave, but I should probably just... -Sorry? | 0:07:32 | 0:07:36 | |
In the microwave, in a little dish of water... | 0:07:36 | 0:07:40 | |
-for a couple of minutes. -I wish you'd cook with more confidence, I think you're good. | 0:07:40 | 0:07:45 | |
I am cooking with confidence! I'm happy here today, there's no tears. I won't cry. | 0:07:45 | 0:07:48 | |
-Linda, good luck. -Thank you. | 0:07:48 | 0:07:51 | |
Linda's attempting two dishes she's not quite sure of, | 0:07:54 | 0:07:57 | |
if she can make it work, that's really impressive | 0:07:57 | 0:08:00 | |
cos she's cooking on instinct. | 0:08:00 | 0:08:02 | |
Halfway, guys. Halfway. | 0:08:14 | 0:08:17 | |
The start of the competition for Michelle was nothing short of a disaster. | 0:08:20 | 0:08:25 | |
-Michelle, you've cut yourself. -Oh, dear! | 0:08:25 | 0:08:28 | |
It tastes like a piece of fish which is undercooked and not seasoned enough. | 0:08:28 | 0:08:33 | |
OK. | 0:08:33 | 0:08:34 | |
John, she's ambitious and she is working really hard. | 0:08:34 | 0:08:37 | |
It looks like a dish that should come out of a restaurant, | 0:08:39 | 0:08:42 | |
the way it's been presented. | 0:08:42 | 0:08:45 | |
That lady is nothing if not a fighter. | 0:08:45 | 0:08:48 | |
I feel...tired today! | 0:08:50 | 0:08:53 | |
It's incredible cos I do very long hours in the business... | 0:08:53 | 0:08:56 | |
..but I'm here again today, with all ten fingers! | 0:08:57 | 0:09:02 | |
Michelle, what two dishes are you cooking for us. | 0:09:05 | 0:09:08 | |
I am going to cook you squid with olive oil and chillies. | 0:09:08 | 0:09:13 | |
The main course, I'm cooking chicken with peppers, garlic | 0:09:13 | 0:09:18 | |
and a cream sauce. | 0:09:18 | 0:09:20 | |
Minced chicken with a cream sauce. | 0:09:20 | 0:09:22 | |
Is there anything firm in this dish at all? | 0:09:22 | 0:09:24 | |
Oh, pasta. I'm making pasta, too. Sorry? | 0:09:24 | 0:09:27 | |
We've seen you rise to the challenge. | 0:09:27 | 0:09:30 | |
-You obviously -love -competition. | 0:09:30 | 0:09:33 | |
I've given up my day job for weeks now, | 0:09:33 | 0:09:35 | |
but I think that when you commit to something you should do it really well, | 0:09:35 | 0:09:39 | |
so I've committed to this competition and I'm going to do my best. | 0:09:39 | 0:09:43 | |
She's got a pasta dish she's making with a creamy sauce | 0:09:49 | 0:09:53 | |
and minced chicken. | 0:09:53 | 0:09:54 | |
That's unusual. | 0:09:55 | 0:09:57 | |
Woah, guys, seven minutes. Seven minutes, that is all you've got. | 0:09:59 | 0:10:03 | |
Please move yourselves. | 0:10:03 | 0:10:05 | |
Guys, two minutes, please. Just two minutes. | 0:10:11 | 0:10:15 | |
You've literally got a minute. | 0:10:16 | 0:10:19 | |
That's it! Time's up. | 0:10:25 | 0:10:27 | |
Linda's two dishes - a smoked haddock and mussels on a bed of garlic and chilli couscous. | 0:10:38 | 0:10:44 | |
And mixed berry crumble with whipped cream. | 0:10:46 | 0:10:50 | |
That rich garlic, parsley, salty mussels...beautifully smoked piece of fish, cooked beautifully, | 0:10:56 | 0:11:01 | |
is really lovely. | 0:11:01 | 0:11:03 | |
It's all a bit wet, but I love the way it tastes. | 0:11:03 | 0:11:07 | |
Oh, good. Good. | 0:11:07 | 0:11:11 | |
Flavour-wise - great. | 0:11:16 | 0:11:18 | |
Texture of your fish, texture of your mussels - great. | 0:11:18 | 0:11:21 | |
But texture of the couscous- it doesn't do it for me. | 0:11:21 | 0:11:24 | |
It's like a smoked fish porridge. | 0:11:24 | 0:11:28 | |
SHE LAUGHS | 0:11:28 | 0:11:30 | |
-I don't think many people would order that on the menu, would they? -No, they wouldn't. | 0:11:30 | 0:11:35 | |
From your haddock and mussels to crumble. | 0:11:37 | 0:11:43 | |
There are issues on here, Linda. | 0:11:43 | 0:11:45 | |
The first one is there is water coming out of your cream | 0:11:45 | 0:11:49 | |
and that signifies it's over-whipped. | 0:11:49 | 0:11:51 | |
Your crumble - first topping didn't work | 0:11:59 | 0:12:02 | |
so we've got a sort of pie top with lovely sweet, beautifully cooked fruit. | 0:12:02 | 0:12:06 | |
Oh! You see, I meant to say it's a little fruit pie. | 0:12:06 | 0:12:09 | |
Fruit crumble it's not, | 0:12:09 | 0:12:12 | |
but delicious it is. | 0:12:12 | 0:12:14 | |
Oh! | 0:12:14 | 0:12:15 | |
Mmmmm. | 0:12:19 | 0:12:21 | |
Mmm, that's really good, it's like a wet Bakewell tart. | 0:12:22 | 0:12:25 | |
Oh, it's changing by the minute! | 0:12:25 | 0:12:27 | |
Mmm, that is a very, very moreish, well-balanced pud. | 0:12:27 | 0:12:31 | |
Oh, I'm really pleased, thank you. | 0:12:31 | 0:12:32 | |
I feel like I've really achieved something today. | 0:12:38 | 0:12:40 | |
A creation - that did not exist until I cooked it, so that's fantastic. I'm really pleased. | 0:12:42 | 0:12:47 | |
Michelle's made pan-fried chilli squid | 0:12:52 | 0:12:55 | |
and macaroni with a minced chicken, red pepper and white wine cream sauce. | 0:12:55 | 0:13:01 | |
I really like that sweet but hot chilli sauce you've made. | 0:13:06 | 0:13:10 | |
I love the look of your dish, | 0:13:10 | 0:13:11 | |
but the squid themselves need some more cooking. | 0:13:11 | 0:13:14 | |
-OK. -They are a little bit wet and slimy... | 0:13:14 | 0:13:17 | |
-Yep. -..on the inside there. | 0:13:17 | 0:13:20 | |
I think the concept is a very good one, | 0:13:26 | 0:13:28 | |
salty squid, quickly cooked... | 0:13:28 | 0:13:31 | |
-but it hasn't quite worked. Squid's not cooked and not enough spice in the chilli. -OK. | 0:13:31 | 0:13:35 | |
Let's have a look at the pasta. | 0:13:35 | 0:13:45 | |
It is slightly dry and also the chicken's slightly dry, but it tastes OK. | 0:13:45 | 0:13:50 | |
Glass of wine and a bit of company, you'd get it down you. | 0:13:50 | 0:13:55 | |
-Cream, chicken, peppers... Not for me, I'm sorry. -Oh, really? | 0:14:02 | 0:14:07 | |
I'm really sorry. I just think peppers very acidic and sweet | 0:14:07 | 0:14:10 | |
and then cream. | 0:14:10 | 0:14:12 | |
Right, OK. | 0:14:12 | 0:14:14 | |
I'm just gutted cos | 0:14:21 | 0:14:23 | |
I thought my presentation on those dishes were lovely. | 0:14:23 | 0:14:26 | |
They just didn't taste as good as they looked. | 0:14:26 | 0:14:29 | |
Nick's made battered squid with mayonnaise | 0:14:34 | 0:14:38 | |
and macaroni topped with mussels in a garlic, chilli and white wine sauce. | 0:14:38 | 0:14:44 | |
The squid's really crunchy on the outside, the inside it's gone a little bit rubbery, | 0:14:49 | 0:14:53 | |
slightly overcooked, but not that bad. Your mayonnaise - lots and lots of lemon juice in it, | 0:14:53 | 0:14:58 | |
but I think for a lot of people that mayonnaise will be too sharp to go with your squid rings. | 0:14:58 | 0:15:03 | |
But not bad at all, Nick. Not bad at all. | 0:15:03 | 0:15:05 | |
Squid's cooked all right for me, but your mayonnaise is a little too lemony. | 0:15:12 | 0:15:17 | |
There are errors creeping into your food, dish by dish. | 0:15:17 | 0:15:21 | |
From squid... | 0:15:23 | 0:15:24 | |
..to pasta. | 0:15:26 | 0:15:27 | |
It's sweet and it's acidic and it's hot peppery and that's good. | 0:15:33 | 0:15:38 | |
Nice flavours. | 0:15:38 | 0:15:40 | |
But those flavours don't necessarily work with macaroni pasta. | 0:15:40 | 0:15:43 | |
When we asked you what you'd do you said, "It may be this and it may be that..." | 0:15:43 | 0:15:47 | |
And that's what we've ended up with - | 0:15:47 | 0:15:50 | |
a dish full of maybes. | 0:15:50 | 0:15:51 | |
It is a weird combination cos I love the mussels with that sharp white wine. | 0:15:58 | 0:16:03 | |
The pasta on the other hand then thrown into it... | 0:16:03 | 0:16:06 | |
For me, it doesn't quite work. | 0:16:06 | 0:16:09 | |
It wasn't quite right. | 0:16:15 | 0:16:16 | |
I didn't really know what I was doing until the end. | 0:16:16 | 0:16:19 | |
It's just... I just get annoyed with myself, but there you go. Them's the breaks. | 0:16:19 | 0:16:23 | |
Well done. Thank you very much. | 0:16:28 | 0:16:30 | |
The next time you cook for us, | 0:16:31 | 0:16:33 | |
you'll be cooking to stay in the competition. | 0:16:33 | 0:16:35 | |
Thank you. Off you go. | 0:16:37 | 0:16:39 | |
Today we wanted them to recreate food of a restaurant standard, | 0:16:45 | 0:16:49 | |
for me, actually, the results aren't as good as I wanted, | 0:16:49 | 0:16:54 | |
but they are showing they have potential. | 0:16:54 | 0:16:57 | |
The star of the day - interestingly enough - Linda. | 0:17:01 | 0:17:04 | |
She cooks crowd-pleasing food. | 0:17:04 | 0:17:08 | |
Food that people like to eat. | 0:17:08 | 0:17:10 | |
And her presentation, John, is good! | 0:17:10 | 0:17:13 | |
Really good. | 0:17:13 | 0:17:14 | |
It's an emotional rollercoaster, but you're learning so much. | 0:17:17 | 0:17:21 | |
I wouldn't have missed this journey for the world. | 0:17:21 | 0:17:24 | |
The creations Michelle has made don't really fill me with joy. | 0:17:26 | 0:17:32 | |
But she is a fighter. | 0:17:32 | 0:17:35 | |
She is resilient. You know, during prep she cut her finger really bad, | 0:17:35 | 0:17:39 | |
but she came back and she fought for her life. | 0:17:39 | 0:17:41 | |
If Michelle is going to survive in this competition, | 0:17:42 | 0:17:46 | |
she needs to match that fight with a fair amount of skill. | 0:17:46 | 0:17:50 | |
The next challenge, | 0:17:52 | 0:17:54 | |
there can't be any muck ups whatsoever. I've just got as much luck as anyone else. | 0:17:54 | 0:17:59 | |
I think Nick could actually be a class act. | 0:18:02 | 0:18:06 | |
If you look at the way he performed in the restaurant, Chef loved him. | 0:18:06 | 0:18:10 | |
Nick has great ideas but somehow or another, the man needs to settle down and have courage of his convictions. | 0:18:10 | 0:18:16 | |
I want to carry on and I want to get through to the next stage. | 0:18:18 | 0:18:21 | |
I'm just going to try and stay focused and not get into a tizz over silly things. | 0:18:21 | 0:18:26 | |
Just really try and keep calm. | 0:18:26 | 0:18:28 | |
Throughout this week, | 0:18:41 | 0:18:42 | |
these three celebrities have been through the toughest culinary challenges of their lives. | 0:18:42 | 0:18:48 | |
But after today, only the best can become semi-finalists. | 0:18:48 | 0:18:55 | |
Today there's just one challenge - | 0:18:57 | 0:18:59 | |
the perfect three-course meal. | 0:18:59 | 0:19:02 | |
This is it, the day of reckoning. | 0:19:02 | 0:19:04 | |
Do they have what it takes to continue on Masterchef? | 0:19:04 | 0:19:07 | |
We've pushed them really hard. Let's see what they've learnt. | 0:19:07 | 0:19:11 | |
Let's see them deliver three exceptional plates of food. | 0:19:11 | 0:19:14 | |
At the end of this, only the strong will survive. | 0:19:14 | 0:19:17 | |
Ladies and gentleman, this has been a very big week. | 0:19:28 | 0:19:32 | |
Everything comes down to these three courses now. | 0:19:32 | 0:19:35 | |
Served up not just to John and I, | 0:19:35 | 0:19:40 | |
but to three formidable cookery judges from the WI. | 0:19:40 | 0:19:43 | |
These ladies know their stuff. | 0:19:46 | 0:19:48 | |
This is your chance to secure your place in the competition. | 0:19:51 | 0:19:54 | |
Let's cook. | 0:19:54 | 0:19:56 | |
The contestants have just one hour and 45 minutes | 0:20:00 | 0:20:02 | |
to cook a three-course meal of their own design. | 0:20:02 | 0:20:05 | |
Today's three diners are all prominent cookery judges | 0:20:10 | 0:20:14 | |
from the Women's Institute. | 0:20:14 | 0:20:16 | |
Amy Willcock is one of the WI's national cookery judges, | 0:20:19 | 0:20:23 | |
popularly known as the "Queen of Aga Cooking." | 0:20:23 | 0:20:26 | |
Ruth Bond is the chair of the WI | 0:20:29 | 0:20:32 | |
and has been a member for over 30 years. | 0:20:32 | 0:20:36 | |
And Jill Brand is one of the WI's top authors, | 0:20:39 | 0:20:43 | |
specialising in the baking of breads, cakes and biscuits. | 0:20:43 | 0:20:47 | |
These three ladies will take no prisoners at all. | 0:20:50 | 0:20:54 | |
They'll be brutally honest, they want to taste great food. | 0:20:54 | 0:20:58 | |
Throughout the competition, entrepreneur Michelle has struggled. | 0:21:04 | 0:21:08 | |
-Oh! -You're in my hands, you're in safe hands, don't worry. | 0:21:11 | 0:21:15 | |
Over-cooked tomatoes, under-cooked vegetables. It's not very good. | 0:21:15 | 0:21:20 | |
And at times has tried too hard to impress. | 0:21:21 | 0:21:24 | |
I don't want that many flavours with my scallop. | 0:21:24 | 0:21:27 | |
The cream in those potatoes is misplaced. | 0:21:27 | 0:21:30 | |
Don't try to be too ambitious. | 0:21:30 | 0:21:33 | |
But certain dishes have shown promise. | 0:21:34 | 0:21:38 | |
It looks like a dish that should come out of a restaurant. | 0:21:38 | 0:21:41 | |
I think it's delightful. | 0:21:43 | 0:21:44 | |
And have got her through the first elimination. | 0:21:44 | 0:21:49 | |
I feel like I'm waiting for an execution. | 0:21:52 | 0:21:55 | |
It's just so important that John and Gregg don't think that I'm an idiot. | 0:21:55 | 0:22:00 | |
-Big day today. -Yeah, very big, uh-huh. | 0:22:03 | 0:22:06 | |
And how are you feeling? | 0:22:06 | 0:22:08 | |
I'm OK now that I've started, so I'm getting into my zone. Yeah. | 0:22:08 | 0:22:12 | |
Michelle, what are you cooking to secure place in the competition? | 0:22:12 | 0:22:17 | |
Scottish smoked salmon with tiger prawns in a seafood ragout, | 0:22:17 | 0:22:22 | |
with cucumber, hot cucumber. | 0:22:22 | 0:22:26 | |
OK. Main course? | 0:22:26 | 0:22:28 | |
Scottish lamb, roasted parsnips, potato fondant in a rosemary jus. | 0:22:28 | 0:22:32 | |
-And dessert? -Chocolate fondant... -Chocolate fondant? | 0:22:32 | 0:22:36 | |
-..with Chantilly cream. -Ooh. -And a warm chocolate sauce. | 0:22:36 | 0:22:40 | |
-Are you just taking on more than you think you should have? -Yeah. Massively, yeah. | 0:22:40 | 0:22:44 | |
I did the chocolate fondant last night and it was awful. Yeah. | 0:22:44 | 0:22:48 | |
I'm nervous for her for the chocolate fondant. 90% of them fail here. | 0:22:54 | 0:22:59 | |
If Michelle achieves her goal, I tell you what, | 0:22:59 | 0:23:02 | |
I'll be truly impressed. | 0:23:02 | 0:23:04 | |
Half hour already gone. | 0:23:06 | 0:23:08 | |
So far, some of Linda's dishes have had strange combinations. | 0:23:13 | 0:23:18 | |
Never before in my life have I had spaghetti, | 0:23:20 | 0:23:22 | |
toast and mashed potato altogether. | 0:23:22 | 0:23:25 | |
Neither have I! | 0:23:25 | 0:23:27 | |
It's like a smoked fish porridge. | 0:23:28 | 0:23:30 | |
I don't think many people would order that on the menu, would they? | 0:23:30 | 0:23:34 | |
No, they wouldn't. | 0:23:34 | 0:23:36 | |
-Really heavy, salty bacon with smoked salmon is ghastly. -Really?! | 0:23:37 | 0:23:42 | |
Absolutely ghastly. | 0:23:42 | 0:23:43 | |
-But in-between the chaos, there's been real skill. -Ta-da! | 0:23:45 | 0:23:49 | |
-Is that a good "ta-da"? -There's no such thing as a bad "ta-da". | 0:23:49 | 0:23:53 | |
LAUGHTER | 0:23:53 | 0:23:54 | |
That is a very, very more-ish, well-balanced pud. | 0:23:56 | 0:23:59 | |
I'm really pleased, thank you. | 0:23:59 | 0:24:01 | |
I've learnt to believe in myself | 0:24:02 | 0:24:05 | |
and that food isn't a thing to be frightened of. | 0:24:05 | 0:24:09 | |
Chuck all the things in that you think might work, | 0:24:09 | 0:24:11 | |
because nine times out of ten they probably will. | 0:24:11 | 0:24:14 | |
Just cook from your heart and go for it. | 0:24:14 | 0:24:17 | |
Linda, it's a big day, pressure's on but you've got a smile on your face. | 0:24:17 | 0:24:22 | |
So far, so good, but it's early days yet. | 0:24:22 | 0:24:24 | |
Tell us your three courses today. | 0:24:24 | 0:24:26 | |
Linguine with mascarpone and mushroom to start, | 0:24:26 | 0:24:29 | |
and then I'm doing stuffed sardines with pines nuts | 0:24:29 | 0:24:32 | |
and anchovies on, my favourite, mashed potato and carrots. | 0:24:32 | 0:24:37 | |
Followed by a lemon posset | 0:24:37 | 0:24:40 | |
and I'm trying to do some little biscuits for the side. | 0:24:40 | 0:24:43 | |
-Linda, what's at stake today? -Everything's at stake today. | 0:24:43 | 0:24:46 | |
It's all been a waste if I don't go through. | 0:24:46 | 0:24:48 | |
Are you worried at all about the WI ladies? | 0:24:48 | 0:24:52 | |
Yeah, of course, because I like to cook for my man and he likes | 0:24:52 | 0:24:56 | |
his food, but whether it's a ladies kind of dish, I don't know. | 0:24:56 | 0:25:00 | |
Have you done all you can do in this competition, or do you want to do more? | 0:25:00 | 0:25:04 | |
Of course I want to do more. The further you get on, the more hungry you get for it, | 0:25:04 | 0:25:08 | |
especially the comments I got on the last task really boosted me up. | 0:25:08 | 0:25:12 | |
-You're very confident. -I'm not, you know. Inside I'm like jelly. | 0:25:12 | 0:25:16 | |
-Look at that. -It normally shakes? | 0:25:16 | 0:25:19 | |
It is shaking, that's shaking for me. | 0:25:19 | 0:25:21 | |
Linguine, mushrooms and mascarpone - OK. | 0:25:25 | 0:25:28 | |
Sardines on mashed potato with carrots? A bit weird. | 0:25:28 | 0:25:31 | |
But I think the dessert could be an absolute triumph. | 0:25:31 | 0:25:34 | |
A lemon posset with the berries and the biscuits. | 0:25:34 | 0:25:37 | |
There is a set of people I would not want to be making | 0:25:37 | 0:25:40 | |
biscuits for right now - it's the WI ladies. | 0:25:40 | 0:25:42 | |
Right from the start, Hollyoaks star Nick has shown great potential... | 0:25:46 | 0:25:51 | |
Crispy outside, soft on the inside - your crab cakes are really good. | 0:25:52 | 0:25:57 | |
Your fish is absolutely perfectly cooked. Brilliant! | 0:25:58 | 0:26:04 | |
..but at times becomes flustered... | 0:26:05 | 0:26:08 | |
-Damn. -..And makes silly mistakes. | 0:26:08 | 0:26:13 | |
It is like eating raw cake mix. | 0:26:13 | 0:26:16 | |
Bother. | 0:26:16 | 0:26:17 | |
It is a weird combination. For me, it doesn't quite work. | 0:26:18 | 0:26:22 | |
I've never sweated so much in all my life doing this programme. | 0:26:25 | 0:26:29 | |
I'd say I'm pushing myself as far as I can be pushed today with doing this. | 0:26:29 | 0:26:33 | |
I expect them to be shouting at me to put it on and get it out. | 0:26:33 | 0:26:36 | |
Nick, what a pace. Honestly, do you work better at this pace? | 0:26:38 | 0:26:41 | |
I don't know. I'm running around like a headless chicken once again. | 0:26:41 | 0:26:46 | |
I think I'm on course. I think I'm getting the timings I've set myself. | 0:26:46 | 0:26:50 | |
-I don't know, we'll see. -What are your three courses, Nick? | 0:26:50 | 0:26:53 | |
Herb-roasted scallops with a pea and lemon risotto, | 0:26:53 | 0:26:56 | |
and then I'm doing rack of lamb with Chantenay carrots | 0:26:56 | 0:27:00 | |
dauphinoise potatoes and a blackberry jus. | 0:27:00 | 0:27:03 | |
-And dessert? -A vanilla panna cotta with balsamic strawberries. | 0:27:03 | 0:27:08 | |
-Whoa! -Problem with the panna cotta is you won't know whether it's worked | 0:27:08 | 0:27:12 | |
until you've got them out of the fridge. What will you do if they haven't set? | 0:27:12 | 0:27:16 | |
-Well, just cry probably. -Serve a puddle. -Yeah, something like that. | 0:27:16 | 0:27:19 | |
-Mistakes in the last couple of rounds, Nick. -Yeah. | 0:27:19 | 0:27:22 | |
If something goes wrong today, how will you stop yourself from losing your head? | 0:27:22 | 0:27:26 | |
I have no idea, mate. Let's just hope something don't go wrong. | 0:27:26 | 0:27:29 | |
I really love Nick's menu, I think it's great. | 0:27:34 | 0:27:36 | |
But scallops on a risotto? We've got to make sure everything's cooked properly. | 0:27:36 | 0:27:41 | |
We can't have crunchy rice and spongy scallops. | 0:27:41 | 0:27:45 | |
It's whether he can get that main course to work. | 0:27:45 | 0:27:48 | |
Lamb and dauphinoise - really tricky. | 0:27:48 | 0:27:50 | |
First to face the critics is Michelle. | 0:27:53 | 0:27:55 | |
Not long now till your first course. Where is your first course? | 0:27:55 | 0:27:59 | |
-It's here. -You've got 15 minutes. -How long? | 0:27:59 | 0:28:04 | |
-15 until that ragout goes out. -That's fine. 15. | 0:28:04 | 0:28:08 | |
So, what do we think about Michelle's menu? | 0:28:08 | 0:28:10 | |
"Ragout of tiger prawns, smoked salmon and cucumber." | 0:28:10 | 0:28:14 | |
I mean, it sounds interesting but, actually, urgh! | 0:28:14 | 0:28:16 | |
I'm not sure about that. | 0:28:16 | 0:28:18 | |
Smoked salmon hot is really nice. It could add another dimension to it. | 0:28:18 | 0:28:22 | |
It sounds surprising and we need an element of surprise. | 0:28:22 | 0:28:26 | |
60 seconds, Michelle. | 0:28:27 | 0:28:30 | |
60 seconds? | 0:28:30 | 0:28:32 | |
You're on time, you're all right. Well done. | 0:28:37 | 0:28:40 | |
Well done. | 0:28:43 | 0:28:45 | |
Good. | 0:28:45 | 0:28:46 | |
-She's still got a lot to do. -Her first course is out on time. The parsnips are there. | 0:28:49 | 0:28:53 | |
She's got 15 minutes. Lamb's in the oven, potatoes are done, there's no spinach, | 0:28:53 | 0:28:57 | |
the sauce hasn't been started. The chocolate fondant is nowhere to be seen. | 0:28:57 | 0:29:02 | |
-There's the chocolate fondant and the starter's gone. -Ah. | 0:29:02 | 0:29:05 | |
-Hello, guys. -Hello. -Hello. Thank you. | 0:29:07 | 0:29:11 | |
Thank you very much. Thank you. | 0:29:11 | 0:29:13 | |
Michelle's starter is a ragout of tiger prawns, | 0:29:15 | 0:29:19 | |
smoked salmon and cucumber. | 0:29:19 | 0:29:22 | |
Presentation could have been done in a more dainty manner, I think. | 0:29:22 | 0:29:27 | |
It's all very...pinkish. | 0:29:27 | 0:29:29 | |
Well, I think it's all over-cooked. | 0:29:34 | 0:29:36 | |
It is very tough and the prawn is definitely chewy. | 0:29:36 | 0:29:40 | |
This dish just has no wow factor for me. | 0:29:40 | 0:29:42 | |
I think it's really well flavoured. I think the broth is a bit thin. | 0:29:47 | 0:29:52 | |
I can't work out do I eat it with a knife and a fork and a spoon. | 0:29:52 | 0:29:55 | |
But I like the base flavour of that. | 0:29:55 | 0:29:59 | |
I like the broth with the fish, | 0:29:59 | 0:30:01 | |
-but the broth on it's own is a little too strong. -This is the first course. | 0:30:01 | 0:30:05 | |
The issue we've got now is can she get a main course | 0:30:05 | 0:30:07 | |
and a dessert on a plate? | 0:30:07 | 0:30:09 | |
-What are you going to do? -What do you mean? | 0:30:18 | 0:30:21 | |
We've got 15 minutes, your parsnips aren't done, | 0:30:21 | 0:30:24 | |
your sauce hasn't been started and you haven't started your fondant. | 0:30:24 | 0:30:28 | |
You've got to make a decision now because you've got 15 minutes to go. | 0:30:28 | 0:30:32 | |
I don't think you can carry on regardless, can you? | 0:30:32 | 0:30:34 | |
Oh, man. Why is it all going so wrong? | 0:30:34 | 0:30:37 | |
The roast rack of lamb - well, that's one of my favourite meats. | 0:30:45 | 0:30:49 | |
-From a menu, this is the one I would choose. -This sounds like a really good dish. | 0:30:49 | 0:30:53 | |
I love parsnips. They're one of my favourite vegetables. | 0:30:53 | 0:30:58 | |
I'll have them for anything. So, we'll wait and see. | 0:30:58 | 0:31:03 | |
The only thing I've not got is my parsnips and I'm raging. Raging. | 0:31:03 | 0:31:07 | |
-I practised them till four o'clock this morning. -You should have practised till five. | 0:31:07 | 0:31:12 | |
-You've got about four minutes. Do you think you'll be on time? -Yeah. | 0:31:14 | 0:31:17 | |
-And what are you going to do about your chocolate fondant? -I don't know. | 0:31:17 | 0:31:22 | |
-They should actually be out now. -Oh, really? -Really, yeah. -OK. | 0:31:25 | 0:31:29 | |
I've lost it. | 0:31:29 | 0:31:33 | |
-Push, push now. -OK. | 0:31:33 | 0:31:34 | |
Come on, mate. Finish the other two and let's go. | 0:31:37 | 0:31:39 | |
Yeah? Done? Is that it? Good. Well done, you. Don't run. | 0:31:41 | 0:31:46 | |
Don't run with hot plates. | 0:31:46 | 0:31:48 | |
-Knock 'em dead. -Straight back here and get your fondant done, yeah? | 0:31:48 | 0:31:53 | |
We have still got fondant in its little containers. | 0:31:54 | 0:31:57 | |
-That's the pudding, right? -That's the pudding. There. | 0:31:57 | 0:32:02 | |
SHE GASPS | 0:32:04 | 0:32:06 | |
-Smile. -Hello there. Thank you. | 0:32:06 | 0:32:09 | |
This is Scottish rack of lamb with potato fondant, | 0:32:14 | 0:32:18 | |
rosemary jus and my cranberries have been soaked. | 0:32:18 | 0:32:23 | |
It's not perfect, but... | 0:32:23 | 0:32:25 | |
Oh, dear. | 0:32:27 | 0:32:29 | |
-You can really smell the rosemary. -The rosemary's coming out, isn't it? | 0:32:30 | 0:32:35 | |
But...I can't see any parsnips, can you? | 0:32:35 | 0:32:40 | |
No, and that's what we were all looking forward to, | 0:32:40 | 0:32:43 | |
unless they're hiding under a cutlet. | 0:32:43 | 0:32:45 | |
What do we think the cranberries are soaked in? | 0:32:55 | 0:32:58 | |
Well, till we try... | 0:32:59 | 0:33:01 | |
I don't think that these are cranberries. | 0:33:02 | 0:33:05 | |
I think these are probably cherries. | 0:33:05 | 0:33:08 | |
The flavour of the meat is very good. The Scottish lamb is delicious. | 0:33:09 | 0:33:14 | |
What I'm concerned about is the fat on the meat hasn't been rendered. | 0:33:14 | 0:33:21 | |
It's almost raw, the fat. | 0:33:21 | 0:33:22 | |
The potato is not adequately cooked. It should have been creamier. | 0:33:22 | 0:33:27 | |
John, she was very late taking this to the ladies. | 0:33:33 | 0:33:36 | |
There are splashes of sauce all over the plate | 0:33:36 | 0:33:39 | |
and there aren't any parsnips on there. | 0:33:39 | 0:33:41 | |
OK. Fondant time, yeah? | 0:33:43 | 0:33:45 | |
I hate working in a mess. | 0:33:47 | 0:33:49 | |
Look at this. | 0:33:51 | 0:33:53 | |
At this stage, Michelle doesn't have a hope of getting her dessert out on time. | 0:33:53 | 0:33:59 | |
-Your dessert is supposed to be on that table in seven minutes. -Oh, I'm not going to do it. | 0:33:59 | 0:34:04 | |
-As soon as it's in the oven, will you tell me? -Do you know this brush? | 0:34:04 | 0:34:07 | |
-I don't know it, no. I've never met it before. -Things are coming off it. | 0:34:07 | 0:34:11 | |
As soon as your fondants are in the oven, | 0:34:11 | 0:34:13 | |
-tell me because you'll have to go and tell the ladies you're running late. -OK, fine. | 0:34:13 | 0:34:18 | |
Chocolate fondant with chocolate sauce - mmm! Yummy! | 0:34:20 | 0:34:24 | |
If it's done right, it'll be good, | 0:34:24 | 0:34:27 | |
but I would never choose to do something like that. It's risky. | 0:34:27 | 0:34:31 | |
It's all about timing. | 0:34:35 | 0:34:37 | |
Chocolate fondants, they have to be timed to perfection. | 0:34:37 | 0:34:40 | |
If you don't have that wonderful unctuous, gooey centre, it's just a sponge. | 0:34:40 | 0:34:46 | |
-Michelle. -Yeah? -You're five minutes late on your desserts. | 0:34:48 | 0:34:52 | |
By the time you get them in and cooked, you'll be at least 20 minutes late. | 0:34:52 | 0:34:56 | |
The least you can do is tell the ladies you'll be 20 minutes late. | 0:34:56 | 0:35:00 | |
-OK. No problems. -OK? -Yep. | 0:35:00 | 0:35:02 | |
I'm so sorry. I'm going to be 20 minutes late. | 0:35:08 | 0:35:13 | |
-I'm sorry. -20? -20, yeah. -That's quite a lot of time to be late. | 0:35:13 | 0:35:17 | |
That's a lot of time, I'm sorry. | 0:35:17 | 0:35:21 | |
Can I just ask you, these are cranberries? | 0:35:21 | 0:35:25 | |
Erm...cranberries. No, they're my cherries. | 0:35:27 | 0:35:31 | |
Do you know what? They're my cherries for my dessert. | 0:35:31 | 0:35:36 | |
-I'm sorry. -OK. You know what, take a deep breath. -OK. | 0:35:36 | 0:35:41 | |
And if you were at home, you'd be pouring us champagne and we wouldn't notice a thing. | 0:35:41 | 0:35:45 | |
Really? | 0:35:45 | 0:35:47 | |
You just feel for her. I just want to go and cuddle her. | 0:35:56 | 0:36:00 | |
I'm just so passionate about getting it right | 0:36:04 | 0:36:06 | |
and I'm so angry with myself. | 0:36:06 | 0:36:09 | |
I can't believe I'm crying. How pathetic? Over food! | 0:36:09 | 0:36:12 | |
I don't even cry in the hardest board meetings. This is pathetic. | 0:36:12 | 0:36:17 | |
It's taken over my life. I need to do my dessert, OK? | 0:36:17 | 0:36:21 | |
Michelle, look. You've gone 20 minutes over. | 0:36:31 | 0:36:34 | |
I need to know how long you're going to be. | 0:36:34 | 0:36:36 | |
-I'm not going to be long. -What's that mean? How long? | 0:36:36 | 0:36:39 | |
-Like, five minutes. -So you'll end up being half an hour late? -I'm sorry. | 0:36:39 | 0:36:43 | |
All right. All right. Happy? | 0:36:49 | 0:36:52 | |
Really have to go, Michelle, OK? Got to go now. | 0:36:58 | 0:37:01 | |
I'm more exhausted than she is. | 0:37:06 | 0:37:08 | |
Half an hour late. | 0:37:10 | 0:37:11 | |
-Chocolate fondant. -Thank you. -There you go. Sorry. | 0:37:14 | 0:37:17 | |
Michelle's dessert is warm chocolate fondant with chocolate sauce | 0:37:20 | 0:37:25 | |
and Chantilly cream. | 0:37:25 | 0:37:27 | |
This is the one I've been really looking forward to | 0:37:27 | 0:37:30 | |
and, actually, it looks quite interesting. | 0:37:30 | 0:37:33 | |
That looks really good, yeah. | 0:37:34 | 0:37:36 | |
Well, mine was a proper fondant. It oozed beautifully. | 0:37:43 | 0:37:47 | |
It tastes delicious and the cream with it is just spot on, I think. | 0:37:47 | 0:37:54 | |
I think the flavour is excellent. | 0:37:54 | 0:37:56 | |
Yes, we did have to wait, but I think she's nailed it. | 0:37:56 | 0:38:00 | |
It tastes great, really good. | 0:38:04 | 0:38:06 | |
Chocolate - not too rich, not too sweet. | 0:38:06 | 0:38:09 | |
I like the cream, I like the way it tastes. | 0:38:09 | 0:38:11 | |
Flowing with liquid chocolate. | 0:38:11 | 0:38:13 | |
I'm late and that's not good. | 0:38:29 | 0:38:31 | |
So I'm gutted. | 0:38:34 | 0:38:35 | |
You know, I couldn't have done any more with my planning, | 0:38:43 | 0:38:47 | |
but somehow I did take on too much. | 0:38:47 | 0:38:50 | |
-Linda. -Yeah? -11 minutes till your starter goes out. | 0:38:55 | 0:38:58 | |
I know. I think I'm all right. I just want to get these in the oven quick, | 0:38:58 | 0:39:02 | |
because they won't be ready for the main otherwise. | 0:39:02 | 0:39:06 | |
Wow! This is a bit a menu, isn't it? | 0:39:09 | 0:39:12 | |
This is very different and a lot to get right on this menu. | 0:39:12 | 0:39:16 | |
She's going to have her work cut out, that's for sure. | 0:39:16 | 0:39:19 | |
-Linda, you've got five minutes till that starter goes out. -OK, babe. | 0:39:22 | 0:39:25 | |
It'll be interesting to see whether the linguine is homemade or not. I suspect it won't be. | 0:39:25 | 0:39:31 | |
She's got to get the texture of that pasta right from the start. | 0:39:31 | 0:39:35 | |
When it's good, it's very good. | 0:39:35 | 0:39:38 | |
Come on, come on, come on. | 0:39:38 | 0:39:40 | |
It's getting cold on those plates the more you mess around with it. | 0:39:40 | 0:39:45 | |
-Cheese on top? -Yep. | 0:39:45 | 0:39:46 | |
-Is that the last bit? -Yep. -OK, mate, got to go. | 0:39:46 | 0:39:50 | |
-Hello. -Hello. Here you are, girls. -Thank you. | 0:39:53 | 0:39:57 | |
Linda's starter is linguini with mushrooms and mascarpone sauce. | 0:40:00 | 0:40:05 | |
-This looks very interesting. -It does. -Mmm. | 0:40:08 | 0:40:10 | |
There isn't nearly enough seasoning in this. | 0:40:20 | 0:40:23 | |
It's pretty tough as well. | 0:40:24 | 0:40:25 | |
The presentation was good, there's no doubt about that, | 0:40:27 | 0:40:31 | |
but the lack of mushrooms doesn't add to it. | 0:40:31 | 0:40:33 | |
One, two... | 0:40:33 | 0:40:35 | |
three little slivers of mushroom. I think that's really mean. | 0:40:35 | 0:40:39 | |
It's a bit bland and it's a bit stodgy. | 0:40:44 | 0:40:48 | |
The pasta's not cooked enough, the sauce needs to be more liquid, | 0:40:48 | 0:40:51 | |
those mushrooms are seasoned nicely, there's lots of garlic in there. | 0:40:51 | 0:40:55 | |
That's all a bit gluggy. | 0:40:55 | 0:40:57 | |
Don't run! | 0:40:57 | 0:40:58 | |
-Right, give me that. -Plates to do now. -What have we got? | 0:41:00 | 0:41:04 | |
-Quickly, list it, tell me what have we got? -I've got to do the carrots. | 0:41:04 | 0:41:08 | |
-One minute. -What? No, you're using up my time! | 0:41:08 | 0:41:10 | |
'The sardines with the pine nuts and the anchovies, you know,' | 0:41:15 | 0:41:18 | |
I feel it could be Mediterranean, but I'm not sure. | 0:41:18 | 0:41:22 | |
How is she cooking them? I quite like them barbecued, actually. | 0:41:22 | 0:41:26 | |
That's my favourite, so it'll be quite interesting | 0:41:26 | 0:41:28 | |
to see if she's griddling them. | 0:41:28 | 0:41:31 | |
Let's do this main. You've got two minutes to get it out. | 0:41:32 | 0:41:35 | |
Come on, Linda. | 0:41:40 | 0:41:41 | |
-What's got to go on the plate? -Carrots. That's it. | 0:41:42 | 0:41:45 | |
Great, let's go. | 0:41:47 | 0:41:48 | |
-Well done, Linda. -Well done. | 0:41:48 | 0:41:50 | |
Oh, my good...! | 0:41:59 | 0:42:01 | |
-There you go. -Thank you. | 0:42:02 | 0:42:04 | |
For her main, Linda has made fresh sardines with pine nuts, | 0:42:06 | 0:42:11 | |
raisins and anchovies on a bed of mash with carrots. | 0:42:11 | 0:42:15 | |
I have to say, this reminds me of my mum's portions. | 0:42:18 | 0:42:21 | |
It's not that delicate, is it? | 0:42:21 | 0:42:23 | |
The fish is beautifully cooked. And the flavour of that filling, | 0:42:31 | 0:42:34 | |
you can taste the anchovies. | 0:42:34 | 0:42:36 | |
The pine nuts give that little bit of crunch to it. | 0:42:36 | 0:42:39 | |
The whole texture blends together really well. | 0:42:39 | 0:42:42 | |
If it was just a smaller portion of potatoes, we would've been | 0:42:42 | 0:42:46 | |
much more positive, | 0:42:46 | 0:42:48 | |
because the flavours, they are very good. | 0:42:48 | 0:42:51 | |
You've got Mediterranean sardines here with pine nuts. It's lovely. | 0:42:54 | 0:42:58 | |
Then you've got buttery, smooth mash with carrots. | 0:42:58 | 0:43:01 | |
Those two shouldn't combine. | 0:43:01 | 0:43:03 | |
But she's managed to make them work OK. | 0:43:03 | 0:43:07 | |
It's very homely. I feel like I'm at home. | 0:43:07 | 0:43:11 | |
-Linda, ready to go with the desserts. Let's go, please. -OK. | 0:43:14 | 0:43:17 | |
Posset is straightforward to make, but it can curdle, | 0:43:18 | 0:43:21 | |
and it can curdle quite quickly. | 0:43:21 | 0:43:23 | |
My first thought too, cos I've had that happen to me. | 0:43:23 | 0:43:26 | |
-I can't believe you curdled your lemon posset! -This is some time ago. | 0:43:26 | 0:43:30 | |
I think you need MY recipe for lemon posset because mine never curdles. | 0:43:30 | 0:43:35 | |
-Is it set? -Looks like it is, yeah. | 0:43:43 | 0:43:45 | |
-Shall I go? -If you're ready. -Yeah. | 0:43:53 | 0:43:56 | |
I'm a little slower with this one. | 0:44:01 | 0:44:03 | |
That's a long way! | 0:44:05 | 0:44:07 | |
-Thank you. -That looks pretty. | 0:44:07 | 0:44:09 | |
Linda's dessert is a lemon posset with fresh berries | 0:44:15 | 0:44:20 | |
and shortbread biscuits. | 0:44:20 | 0:44:22 | |
The posset isn't set. | 0:44:30 | 0:44:32 | |
You can see how runny it is. I'd like it a bit longer in the fridge. | 0:44:32 | 0:44:35 | |
But the flavour's good. | 0:44:35 | 0:44:37 | |
Nice, sharp lemon flavour, and certainly very pleasing to the eye. | 0:44:37 | 0:44:42 | |
Biscuits need to be a bit crisper, | 0:44:42 | 0:44:44 | |
but having said that, they look very good, don't they? | 0:44:44 | 0:44:47 | |
-Mmm! -I'm really pleased she's done the biscuit, shows skill. | 0:44:49 | 0:44:53 | |
-I like the posset, the cleanness of the dish, it's presented really well. -That's a good pud, John. | 0:44:53 | 0:44:58 | |
I think I did really well. I got all the dishes out dead on time. | 0:45:06 | 0:45:09 | |
If I go out today, I will go out with my head held high | 0:45:11 | 0:45:14 | |
because I did the very best I could today. | 0:45:14 | 0:45:17 | |
Last to face the cookery judges is Nick. | 0:45:21 | 0:45:23 | |
-Ten minutes for your first course. -OK. | 0:45:25 | 0:45:27 | |
So Nick's menu...looks great. | 0:45:30 | 0:45:33 | |
Every course sounds just superb. | 0:45:34 | 0:45:38 | |
Can he pull it off? | 0:45:38 | 0:45:40 | |
Herb roasted scallops with sweetpea and lemon risotto. | 0:45:47 | 0:45:51 | |
Yum! | 0:45:51 | 0:45:52 | |
The big danger in this first course, | 0:45:52 | 0:45:54 | |
if you cook scallops for too long, you've had it. Like rubber. | 0:45:54 | 0:45:58 | |
We want to see a nice, creamy risotto. | 0:45:58 | 0:46:02 | |
-I don't want any stodge on the plate. -I hope he can manage it. I do hope he can. | 0:46:02 | 0:46:06 | |
If those are cooked well, you're onto a winner. | 0:46:08 | 0:46:11 | |
Cooked OK? Soft, no crunch in the rice? | 0:46:14 | 0:46:17 | |
Good. | 0:46:17 | 0:46:18 | |
-You happy with that? -It's not going out yet. | 0:46:22 | 0:46:26 | |
-Can we go with this? -Yeah. -Yeah? Let's do it. | 0:46:30 | 0:46:33 | |
Give 'em a big smile, mate. | 0:46:34 | 0:46:36 | |
Good afternoon, ladies. You all right? | 0:46:39 | 0:46:42 | |
-There you go. -Mmm, thank you. | 0:46:44 | 0:46:45 | |
Enjoy. | 0:46:47 | 0:46:48 | |
Nick's starter is herb roasted scallops | 0:46:50 | 0:46:54 | |
with sweetpea and lemon risotto. | 0:46:54 | 0:46:56 | |
-The scallops are done to perfection. -The flavour of the rice is lovely. | 0:47:04 | 0:47:08 | |
I think it's really well cooked, which is good for a risotto. | 0:47:08 | 0:47:12 | |
I don't think the risotto is actually very well cooked. | 0:47:12 | 0:47:15 | |
I think the rice is very stodgy. It's not creamy as it should be. | 0:47:15 | 0:47:19 | |
I'm afraid I don't agree with you, Amy. I think it's lovely. | 0:47:19 | 0:47:24 | |
I've been to Italy on a cookery course where | 0:47:24 | 0:47:27 | |
we were taught by Italian chefs the right way to cook risotto. | 0:47:27 | 0:47:31 | |
And that's how they would present it. | 0:47:31 | 0:47:33 | |
It's OK. I like it. | 0:47:33 | 0:47:36 | |
-We can beg to differ. -I think so. | 0:47:36 | 0:47:39 | |
I think it's nicely cooked. It's a nicely designed dish. It's almost there. | 0:47:48 | 0:47:52 | |
The risotto is lovely. | 0:47:52 | 0:47:54 | |
It's light and it's sweet with the pea as well, and it's fragrant with some herbs. | 0:47:54 | 0:47:58 | |
A big "mmm" for the risotto. | 0:47:58 | 0:48:01 | |
Right, Nick, main courses, please. | 0:48:01 | 0:48:04 | |
Nick covers his lamb in Dijon mustard... | 0:48:06 | 0:48:09 | |
..rolls them in breadcrumbs | 0:48:11 | 0:48:13 | |
and places them under the grill to crisp. | 0:48:13 | 0:48:17 | |
-What have you not got done for your main course? -I've just got to get these carrots on. | 0:48:18 | 0:48:22 | |
-So your carrots aren't on yet? -No. | 0:48:22 | 0:48:25 | |
The lamb, I just think that sounds lovely. | 0:48:27 | 0:48:29 | |
As long as it's the right colour, not overcooked or undercooked... | 0:48:29 | 0:48:33 | |
-How's that lamb? -It's a bit underdone, to be honest. | 0:48:37 | 0:48:40 | |
Getting faster and you're making mistakes. Calm yourself down. | 0:48:45 | 0:48:49 | |
That's it. | 0:48:49 | 0:48:50 | |
You've got about three minutes left, Nick. | 0:48:52 | 0:48:54 | |
Let's go! | 0:49:03 | 0:49:04 | |
Oh, my God! | 0:49:06 | 0:49:07 | |
Here you go, ladies. | 0:49:09 | 0:49:11 | |
-Thank you. -There you go. | 0:49:17 | 0:49:19 | |
Nick's main is roast rack of lamb, | 0:49:26 | 0:49:29 | |
Dauphinoise potatoes, | 0:49:29 | 0:49:31 | |
Chantenay carrots and a blackberry jus. | 0:49:31 | 0:49:34 | |
This has got really eye appeal. | 0:49:34 | 0:49:37 | |
It's really lovely. | 0:49:37 | 0:49:38 | |
The lamb, one is more well cooked than the other. | 0:49:43 | 0:49:46 | |
I would have liked it a bit less pink. | 0:49:46 | 0:49:49 | |
The potatoes are cooked. | 0:49:49 | 0:49:51 | |
And the cream hasn't separated out, so that's really good. | 0:49:51 | 0:49:53 | |
And the carrots are really lovely carrots. | 0:49:53 | 0:49:57 | |
But I think that the sauce... I'm not really getting the blackberry. | 0:49:58 | 0:50:02 | |
Also, it's a bit salty. | 0:50:02 | 0:50:04 | |
Sweet carrots, really lovely, creamy dauphinois, | 0:50:08 | 0:50:11 | |
I don't mind the sauce - although it's very, very rich and sweet - | 0:50:11 | 0:50:14 | |
some of the lamb is cooked really nicely, | 0:50:14 | 0:50:16 | |
but some of the lamb is not. | 0:50:16 | 0:50:18 | |
That lamb is too rare. | 0:50:18 | 0:50:20 | |
Dessert, Nick. That's it, yeah? | 0:50:22 | 0:50:24 | |
-How do they look? -They're all right. | 0:50:26 | 0:50:28 | |
Wahey! | 0:50:28 | 0:50:30 | |
Vanilla panna cotta - too much gelatine and it will be standing upright, | 0:50:31 | 0:50:35 | |
and won't move, too little, and it'll just fall apart. | 0:50:35 | 0:50:38 | |
And of course, balsamic strawberries at the end, well... | 0:50:38 | 0:50:43 | |
to die for, really! | 0:50:43 | 0:50:45 | |
Go, let's do it! | 0:50:48 | 0:50:49 | |
Let's do it! | 0:50:49 | 0:50:51 | |
Hi, ladies, you all right? | 0:50:56 | 0:50:58 | |
Sorry I am in such a tizz! | 0:50:58 | 0:51:00 | |
There you go. | 0:51:00 | 0:51:02 | |
-There's a nice wobble on that! -Is there? Yeah! See you later. | 0:51:04 | 0:51:08 | |
-We think he's probably fun in the kitchen! -I wouldn't be surprised! | 0:51:08 | 0:51:12 | |
'For his dessert, Nick has made vanilla panna cotta | 0:51:15 | 0:51:19 | |
'with balsamic strawberries.' | 0:51:19 | 0:51:21 | |
Really good consistency. | 0:51:22 | 0:51:24 | |
Very nice wobble, that's a good sign, for me. | 0:51:24 | 0:51:28 | |
Delicious! | 0:51:36 | 0:51:38 | |
Just enough vanilla. | 0:51:38 | 0:51:40 | |
And the balsamic just helps it nicely, doesn't it? | 0:51:40 | 0:51:44 | |
This is my dish of the whole day. | 0:51:44 | 0:51:46 | |
The flavour, the consistency, really, really good dish. | 0:51:46 | 0:51:50 | |
10 out of 10. | 0:51:50 | 0:51:53 | |
Lovely, fresh, summery fruit. Beautiful. | 0:51:58 | 0:52:01 | |
Well-set vanilla rich panna cotta. Delicious. | 0:52:01 | 0:52:03 | |
I love it. A great dish. | 0:52:03 | 0:52:05 | |
I've never been under so much pressure in all my life. | 0:52:19 | 0:52:22 | |
I know my lamb was under, which is annoying, | 0:52:22 | 0:52:25 | |
because I had a few more minutes and should've thrown it back in the oven. | 0:52:25 | 0:52:28 | |
I gave it all in there and if it wasn't good enough, it wasn't good enough. | 0:52:30 | 0:52:34 | |
We said at the start of this, the strong stay, the weak go home. | 0:52:46 | 0:52:50 | |
I think, today, the pressure is absolutely enormous. | 0:52:50 | 0:52:54 | |
The amount of food they cooked is a huge amount of food to be done | 0:52:54 | 0:52:57 | |
in a pretty short period of time. | 0:52:57 | 0:52:59 | |
Nick was ambitious. Three pretty good courses when you consider it. | 0:52:59 | 0:53:03 | |
A lot of work in there. A lot of work. | 0:53:03 | 0:53:06 | |
Our first course, the lemon risotto, nicely made, | 0:53:06 | 0:53:09 | |
good tang, fresh with herbs. | 0:53:09 | 0:53:10 | |
But I could have done with a little bit more colour on the scallops. | 0:53:10 | 0:53:13 | |
But I loved the sweetness. | 0:53:13 | 0:53:15 | |
The main course, the lamb, not a bad effort. | 0:53:15 | 0:53:18 | |
Dauphinois was nice, I liked his sauce, but the lamb was underdone. | 0:53:18 | 0:53:22 | |
And he had enough time. He had five or six minutes left over, | 0:53:22 | 0:53:26 | |
he could have put that lamb back into the oven | 0:53:26 | 0:53:28 | |
and finished it off to make sure it was cooked. | 0:53:28 | 0:53:30 | |
The dessert, the vanilla panna cotta, great. | 0:53:30 | 0:53:34 | |
That was a good pudding. | 0:53:34 | 0:53:36 | |
If I did get knocked out, I can't say I didn't do my best. | 0:53:36 | 0:53:39 | |
I'm really enjoying it, so, yeah, I don't want to go. | 0:53:39 | 0:53:41 | |
To be fair, I think even Michelle would admit | 0:53:41 | 0:53:45 | |
she had a lot to prove today. | 0:53:45 | 0:53:47 | |
This is why she pushed herself so hard. She needed a stand-out round. | 0:53:47 | 0:53:51 | |
She messed up, John, messed up again. | 0:53:51 | 0:53:54 | |
The first course with the prawns and the salmon, | 0:53:54 | 0:53:58 | |
I didn't mind it, you didn't like it, nor did the WI ladies. | 0:53:58 | 0:54:01 | |
Hmm. Seafood, bit overcooked, the broth was a little too strong, | 0:54:01 | 0:54:05 | |
and too watery. | 0:54:05 | 0:54:07 | |
The lamb we all thought was very, very good, | 0:54:07 | 0:54:10 | |
there was a question mark over the potatoes. | 0:54:10 | 0:54:13 | |
She got so flustered. She served the alcoholic cherries | 0:54:13 | 0:54:17 | |
meant to go with the pudding, she served them with her lamb! | 0:54:17 | 0:54:19 | |
She was in a state. | 0:54:19 | 0:54:21 | |
Michelle came back from serving her main course | 0:54:21 | 0:54:25 | |
and had not started making that chocolate fondant. | 0:54:25 | 0:54:29 | |
You can't have a pudding turn up half an hour late. | 0:54:29 | 0:54:32 | |
Even if they love it, 30 minutes late is unacceptable, anywhere. | 0:54:32 | 0:54:37 | |
Her timing was awry, little mistakes all over the place. | 0:54:37 | 0:54:40 | |
She was close to the edge. | 0:54:40 | 0:54:42 | |
I thought, any moment now, she's going to throw herself on the floor | 0:54:42 | 0:54:45 | |
and just start sobbing! | 0:54:45 | 0:54:48 | |
This has been the toughest challenge of my life. | 0:54:48 | 0:54:50 | |
I've just loved every minute of it. | 0:54:50 | 0:54:53 | |
It's been...amazing. | 0:54:53 | 0:54:56 | |
Linda, today, her linguini with mushrooms and mascarpone | 0:54:56 | 0:55:01 | |
wasn't quite right. | 0:55:01 | 0:55:03 | |
It was too stodgy and too bland. | 0:55:03 | 0:55:05 | |
Sardines, raisins, pine nuts, garlic, bread crumbs, | 0:55:05 | 0:55:08 | |
sitting on mashed potato with carrots, | 0:55:08 | 0:55:10 | |
actually, it was pretty good. | 0:55:10 | 0:55:12 | |
But John, that's crazy! | 0:55:12 | 0:55:14 | |
It shouldn't work. | 0:55:14 | 0:55:16 | |
But...it actually tasted all right. | 0:55:16 | 0:55:18 | |
I thought the posset was an absolute knockout. | 0:55:19 | 0:55:23 | |
Really good blend of sweetness and sharpness. | 0:55:23 | 0:55:25 | |
And really good little shortbread biscuits. | 0:55:25 | 0:55:28 | |
At least she pushed today, her food may have looked a bit homey, | 0:55:28 | 0:55:32 | |
but, as always, Linda delivered food that tastes good. | 0:55:32 | 0:55:37 | |
What are we going to do with her? She's really frustrating. | 0:55:37 | 0:55:40 | |
I'd be absolutely gutted to go home today. | 0:55:40 | 0:55:42 | |
I feel I've given the show a lot of me. | 0:55:42 | 0:55:45 | |
It would be a shame. I'd be disappointed. | 0:55:45 | 0:55:47 | |
Because I want to experience the other things there are to come. | 0:55:47 | 0:55:51 | |
Who goes? | 0:55:54 | 0:55:55 | |
-Oh, God! -Who stays? | 0:55:55 | 0:55:57 | |
I've been here so many times, it never gets any easier. | 0:55:57 | 0:56:00 | |
Look, there's chinks in all their armour, | 0:56:00 | 0:56:03 | |
but at the end of the day, | 0:56:03 | 0:56:04 | |
I think that you know, like I do, who should stay and who should go. | 0:56:04 | 0:56:08 | |
Great effort, today. | 0:56:26 | 0:56:28 | |
And I just want you to realise how far you've come | 0:56:28 | 0:56:32 | |
in a short space of time. | 0:56:32 | 0:56:34 | |
Incredible! | 0:56:34 | 0:56:35 | |
But, as you know, we can only take the strong cooks with us. | 0:56:35 | 0:56:40 | |
The first person to leave us... | 0:56:40 | 0:56:44 | |
..is Michelle. | 0:56:51 | 0:56:53 | |
(Good luck.) | 0:56:57 | 0:56:59 | |
Disappointed, because I've had such an amazing time, | 0:57:04 | 0:57:07 | |
and learnt so much. | 0:57:07 | 0:57:09 | |
I've put everything into it. | 0:57:16 | 0:57:18 | |
But obviously I'm just not good to go on in the competition. | 0:57:18 | 0:57:22 | |
That's life. | 0:57:22 | 0:57:24 | |
So... | 0:57:30 | 0:57:31 | |
Nick, Linda... | 0:57:31 | 0:57:34 | |
..you two, tough decision. | 0:57:36 | 0:57:39 | |
You both have your strengths, | 0:57:42 | 0:57:44 | |
you both have your weaknesses. | 0:57:44 | 0:57:45 | |
Because of that, | 0:57:47 | 0:57:50 | |
you're both staying in the competition. | 0:57:50 | 0:57:52 | |
Oh, my God! | 0:57:52 | 0:57:54 | |
Don't cry! | 0:57:57 | 0:57:59 | |
Oh, thank you so much! | 0:58:01 | 0:58:03 | |
Very well done! We'll see you both in the next round. | 0:58:04 | 0:58:08 | |
Oh, I can't believe it! | 0:58:08 | 0:58:10 | |
Oh, my God! | 0:58:10 | 0:58:12 | |
My heart was going so fast then, | 0:58:12 | 0:58:14 | |
I just thought I was out the door. | 0:58:14 | 0:58:16 | |
I'm over the moon. Semi-final?! Me?! | 0:58:19 | 0:58:22 | |
What's that about?! | 0:58:22 | 0:58:24 | |
These are tears of joy, now! | 0:58:26 | 0:58:28 | |
I pushed myself to the absolute limit. | 0:58:31 | 0:58:33 | |
Hopefully I can go on and win it now. | 0:58:33 | 0:58:35 | |
I'm buzzing. I'm really happy. | 0:58:35 | 0:58:37 | |
Will definitely have a drink tonight! | 0:58:37 | 0:58:40 | |
Subtitles by Red Bee Media Ltd | 0:58:45 | 0:58:48 | |
E-mail [email protected] | 0:58:48 | 0:58:51 |